Today was a beautiful sunny 🌞 day for our tour. It was great to meet up in person and share our joy for spring beginning here (finally!). After the tour, I went for a nature walk with my family at a nature preserve in our city. We will visit community members' gardens and share skills over the warm months.

I belong to another herb group on Skool led by our kind, knowledgeable mentor, Carol Little. We're celebrating our 4th anniversary 🎉 We would love to have you join us. We learn about and experiment with herbs. What I do is a little different from Carol as I take deep dives into our inner realms, our relationship with Mama Gaia 🌎 and our reremembering as we awaken our multidimensionality in this incredible era. I focus on our sensuality and sexuality as co-creators with Source/God. Both groups are valuable ways to learn about our earth and ourselves. Below are some photos of my playtime with Butterfly 🦋 Pea Flower powder in Herb Gals. I made tea, honey, lotion and colored eggs. https://www.skool.com/studio-botanica-3311/about?ref=78c3366349e84649a6231063b1a7ae8c

What is your favorite mint? I enjoy spearmint because it tastes great in many culinary dishes. I made tzatziki for my members this month as part of their member perks. It's easy to make. Here's a quick recipe. I use spearmint in this dip. Serve with pita wedges and cut up fresh veggies or serve with lamb dishes. 3 Cups yogurt or kefir 1/4 of a cucumber, diced A few squeezes of lemon juice 1 large garlic clove, crushed A drizzle of olive oil A small handful of mint, either fresh or dried. If fresh, chiffonade the mint. If dried, crush the mint in your hand before adding to the tzatziki and remove any stems. 1 teaspoon fresh or dried oregano 2 tablespoons fresh dill, chopped finely. You can use 1 teaspoon of dried, but it definitely won't be as tasty. Salt and pepper to taste Combine all ingredients in a large bowl and mix well.