iv: Notes from the Brewroom
fighting unwelcome biliousness, gripey tummies and general discomfort. How wonderful, then, that Ground Ivy (Glechoma hederacea) has a history of clarification, both of blood and alcoholic beverages, and of easing all manner of belly ache.
Festive ferments Ann King Delving into old herbals and prescription books never fails to fascinate us, here at the Brew Room. Discovering old, loved recipes leads us in botanical directions we hadn’t anticipated and inspires us to continue creating new lotions and potions. It’s January, and many of us will be recovering from the traditional, indulgent, festive delights of restaurants, pubs, and homes up and down the country, and will now be
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Keeping our gut flora healthy and bursting with beneficial enzymes is extra important at this time of year, and fermented foods are an ideal way to ensure this happens. So, it is with this very much in mind that we developed the following recipe. Ground Ivy has a bitter taste which complements the saltiness of the sauerkraut, and if you can find some Chickweed (Stellaria media) populating the gaps between your sleeping perennials, add some in too. Fennel (Foeniculum dulce) is added for its known carminative effects, and all these herbs will contribute to a general soothing of the festive tum. Please feel free to substitute your own vegetables and herbs into the mix.
