#sage

Salvia columbariae (Chia Sage or Desert Chia, growing unusually isolated out of granitic gravel in a wash at Joshua Tree National Park, California in spring. This is not the plant from which the chia seeds that we consume nowadays are harvested (that's Chia hispanica), but the seeds were used in similar ways by Native Americans. https://photos.alex-kunz.com/-/galleries/photo-archive/plant-archives/herbs/-/medias/019f6e6d-cbde-72a6-bf63-336114f32d1d #FlowerFriday #BloomScrolling #NaturePhotography #Florespondence #JoshuaTree #Desert #California #Salvia #Sage

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

• Corn ash is slightly sweet, dark, and a bit creamy.
• Sage ash is peppery and assertive.
• Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients