Friday, 25 April 2014

Small Scale Poultry Wrangling

chook run

Long had it been a dream of mine to have my own poultry. I remember in my toddler years, oh so long ago! having bantums in the back yard and the charm and innocence of those years made poultry keeping so attractive to me, it is a very dear memory. Tiny chicks, clucking hens and watching their industry and comedy were something I wished to recreate and make an integral part of the self sufficient grow our own lifestyle so close to our hearts.

Shed partitioning
Our move to this coastal Idyll afforded us the opportunity for fulfilling this particular dream of mine and for 2 years we worked at creating an area for devoting to our poultry ambitions. We took this long due to frequently stopping our endeavour for planting, harvesting, renovating and landscaping as other projects demanded our attention as well as coastal foraging, fishing, swimming, snorkelling, photography, junior life saving activities, driver education and several trips to the big smoke for medical attention not otherwise available to regional dwellers.

laying boxes
Having only a little more than an 1/8th of an acre, which is an average domestic block, we had to make best use of limited space and so we dedicated the whole back fence line to a chook run. Making the run 1 1/2 metres wide seemed reasonable and would discourage the sea eagle population from drop and grab forrays for our ladies of feather. We also thought it prudent to dig the wire surround into the ground to discourage vulpine incursions in case they wandered into our coastal residential area, the wilderness being not so far from where we are we thought better safe than sorry. We took time out to plant out a small food forest in front of the run for more shade and perennial food plantings on a permiculturesque design intention with berry brambles and multi-grafted fruit trees. This food forest would allow free range foraging area for the poultry as they would assist with pest control, turning the soil and manuring as well as have dust baths and quiet hen parties in the privacy of the sheltered treed spaces.

branches become roosts
Digging in posts, tensioning wire, nailing and clipping and securing was all a learning curve for me with a lot of manual labour involved that was heavy and required a kind of precision I had never before asked of myself. We then designed a hen house in the back of an existing shed by dividing it and partitioning making best use of what we had as well as finding a screen door at the local tip shop. Focussing on easy to clean and well ventilated as well as ease of access for both the human carers and the ladies of feather. We then re-purposed an old cupboard into layer boxes which came up remarkably well using the cupboard door as egg collection access external to the roost area but still inside the shed. A couple of donated branches from a pruned fruit tree gave us roosting rungs and a bale of straw, bedding.
shed water storage

The council had earlier in the year fortuitously changed over the green waste bins and gifted the superseded smaller bins to the household and this gave us the great opportunity of a rainwater storage unit to the shed and water on tap for the poultry. Rigging up the self watering system was a plumbing challenge that works perfectly with inline taps and filters and all the bells and whistles a chook could wish for and utilises a resource that had previously run away into a rear neighbours yard.

pallet gate
We also managed to re-purpose some used pallets given to us for free by a local hardware business into an impressive and beautiful gate and so our poultry security was assured. The addition of a shade sail over the shed's poultry door to allow shade  from the afternoon sun, to keep the water dispenser cool and additional sea eagle protection pretty much completed the scene for perfect poultry accommodations.

Free range pond
A donated clamshell sand pit was ideal for a duck pond as well as a great protein delivery system considering the number of frogs that choose to spawn in it despite adversity and a determined duck bill. Additional water was made available at the rear tap by digging in a second hand vanity sink unit found for a bargain price at a builders' recycling centre. A cap on the drain and a plug to hold the water in place was all that was needed to create a duck perfect refreshment centre. Daisy was very impressed with this landscaping addition to her free range area and can frequently be found resting her head next to her sink dozing in contentment.

Isa Brown hen
Christmas 2013 saw us with the delivery of 4 young Isa browns and a Pekin duck named Daisy. I was smitten sideways to finally have a feathered family and the potential of eggs for our menu, both hen and duck. Sadly 2 of our purchased hens started crowing and after advising our supplier we were promised 3 more hens, including another Isa brown and two Australorp hens, and were given the crow boys for culling. We fattened our boys up and they became Roast and Stock a few weeks later and we sat back and waited for the duck and the 5 girls to either lay or crow.

Daisy Duck
The year as seen many a feathered adventure and we now get up to 6 eggs a day, although Daisy as yet to lay we are very happy with our ladies. Daisy has the soul of a regimental sergeant major as she determines the proper place and activity for her hens even down to encouraging the girls to come out and play in the most inclement weather. I honestly think I saw that look on their chooky faces that says "You is one crazy feathered creature!" I seriously think the chooky assessment of the duck's mental facility is accurate ... that wasn't weather for fun ... not even for ducks! The hens divide their time between ignoring their duck bully or humouring her for the sake of a quiet forage. Their social dynamic is to me a source of constant entertainment and I am frequently found on the balcony watching their antics and throwing titbits for their enjoyment.

Further to accommodating our fine feathered family we have made use of our location by foraging for seaweed to top dress our raised garden bed that is in winter fallow. This gives the girls access to micro minerals as well as encourages worms and insects to the surface for the girls to have all sorts of fun catching as they break up the seaweed and turn the garden over for us. Encouraging their natural instincts and behaviours makes for happy birds. Our State environment regulations allow us 20 litres of seaweed each per day which I think is excessive, but once a month for enriching the garden and the lives of our poultry it is worth our effort to make use of local wild produce. We also collected shell grit, which we are allowed 10kg each per day, and re-purposed a used tyre to make a shell grit bed for them. Some pummelling action from my son with the blockbuster rendered the shell-grit into a smaller mesh size and the girls now have access to calcium and a place the scratch in something different.

Mention must be made of our local hardware store who's assistance at times has been beyond the call of customer service, Our young neighbour and friend who has consented to short break small animal wrangling duty and of course my youngest son who has enthusiastically taken on the ongoing care of our extended family proudly announcing their production and cleaning the steps and paths as required.

Wednesday, 16 April 2014

Room for Shrooms

4WD was a lucky thing to have
Mushrooms have always been a perfect food for me with their earthy flavour and meaty flesh, they lend themselves so well to many menus and many cuisine styles. It had long been in my mind to have mushrooms aplenty, both home grown and freshly and wildly foraged, to add to our menu.

Drive Vista

With time and desire on our side we put into place a plan to drive off into the wilds and find us some mushrooms. The weather having been so shroomingly condusive to fungal activity with warm days and abundant rain we went our merry way hopeful of  success and baskets of bounty.

Taking roads less travelled in our trusty 4WD and our idea of camping equipment piled in the back we went mushrooming. The coast is not overly planted in pine forest, our chosen target environment, so we had to climb to an elevation and region where pine forests were cultivated and a state forest plantation had to be found.
pine plantation

In NSW it is an entirly legitimate activity to enter a state pine plantation and harvest wild mushrooms, but it is always best to know what is permitted in your own state. It is also best practice to familiarise yourself with what is and what is not edible.

Fly Agaric

Amanita muscaria

Fly Agaric
A fairy tale appearance belies a potential to grave consequences should they be eaten. A dose of 15 mushrooms is estimated as potentially fatal with lesser doses, dependant on habitat, season and body weight, having effects that can range from nausea and twitching to drowsiness, low blood pressure, sweating and salivating, auditory and visual distortions, euporia, relaxation, ataxia and loss of equilibrium.

Research and tradition tells us that there were many peoples using fly agaric for shamanic and religious purpose as well as it being found in fairy tale and literary imagery.

Not recommended for eating.

Saffron Milk Cap

Saffron Milk cap
Lactarius Deliciousus

Sold in French markets, considered the best of all edible fungi in Germany, gathered and eaten on a large scale in China and represented in frescos in Pompeii this mushroom is easily the most profitable find of our adventure.

The red to orange cap with darker concentric zones and reddish orange gills reaches up to 10 cm in diametre and is easily distinguished in the pine mulch.

Tastes mild, with an aromatic smell, it is delicious when cooked slowly and well.

 Slippery Jack

 Suillus Luteus

Slippery Jack
This edible mushroom is as unattractive as it sounds with a sticky cap that attracts debris and insect larvae. Best practice is to clean very carefully to remove the debris and indulging creatures. It is brownish yellow sometimes with a purplish bloom radially streaked wit a darker hue. Reaching up to 10 cm in diametre it as pale yellow or white flesh and sponge like tubes instead of gills

With the cap peeled to remove the slimy cap skin, as this may cause stomach upset, it is best enjoyed fried or may be dried for later use in soups and stews.

Grey Knight

Grey Knight

Tricholoma Terreum

Also found in French markets this very edible mild mushrooom is best eaten fresh as the fine fragile flesh quickly spoils. The smell of this mushroom should not be mealy, but mild and fresh, as this may indicate a less edible variety. The cap can grow to up to 7cm in diametre and the flesh thin and delicate.

horse mushroom mature

Horse Mushroom

Agaricus arvensis

Horse Mushroom button
Common, prized and delicious mushroom much like the cultivated agaricus species most found in supermarkets.

The cap can be found up to 35cm in diametre with the more mature having a mild anise scent. Easily adapted for use in any common mushroom recipe.




Saffron Milk Cap Carbonara

2 cups Lactarius deliciosus, cleaned and sliced vertically
Saffron Milk Cap Carbonara
1 small clove of garlic, minced
1 small onion, chopped
100 gm finely sliced leg ham

 2 tbsp olive oil
2 tbsp good dry sherry
2 tbsp butter
4 eggs, room temperature
2 tbsp cream
salt and pepper to taste
2 tbsp parsley, chopped
2 tbsp grated parmesan
2 servings of pasta cooked to instructions


Beat egg, cream, and salt and pepper. Set aside.
Heat 2 tbsp of olive oil in skillet and saute mushrooms over medium high heat until just browned. Reduce heat to medium-low, add onions, garlic and a pinch of salt. Saute until onions are translucent. Add sherry and ham, salt and pepper to taste, and continue cooking and stirring until liquid has condensed into a sauce. Add cooked pasta to the mushroom mixture with 1 tbsp of the cooking liquid.
Add the butter and allow to melt, then pour in the beaten egg mixture. Stir with wooden spoon and remove from the heat and continue stirring until the egg mixture has thickened but not scrambled.
Divide the pasta and sauce between 2 pasta bowls. Sprinkle parsley and cheese over all and serve.

Saffron Milk Cap Stroganoff

Saffron Milkcap Stroganoff
2 tbsp olive oil
2 small onions, finely sliced
2 cloves garlic, finely sliced
1 small red chilli, finely diced
1/2 tspn fresly ground black pepper
2 pinches paprika
400gm beef or veal mince
1/4 cup red wine
2 tbsp tomato sauce
2 tbsp worcestershire sauce
2 tbsp pickled nasturtium pods, finely diced
(can use capers if you don't pickle your own nasturtium pods)
3 cups saffron milk cap, sliced
1 cup shredded spinach
2 tbsp butter
125gm soured cream
salt to taste
1 cup rice cooked to instructions


Saute the onion, garlic, pepper, paprika and chilli until the onion is translucent then brown off the mince. Add the red wine and the pickle and allow to reduce slightly before adding the sauces.
Add the mushroom and stir gently then cover and simmer until the mushroom is tender.
Add the spinach, butter and soured cream and stir until a creamy sauce forms, the spinach is just wilted and season to taste.
Serve with cooked rice

Mushroom Pate

Mushroom Pate

500 g horse mushrooms
90 g butter
chopped leaves from 2 sprigs thyme
salt & pepper


Sauté sliced or chopped mushrooms in 30 g of butter until soft. Lower heat, add thyme and simmer uncovered for about 15 minutes until liquid has all evaporated and mushrooms are fragrant. Puree in a processor with seasonings and remaining 60 g of butter.
Pour into small pots or a serving dish , cover with enough additional better melted to cover in a good layer and chill.

I have set some nasturtium petals in the butter

Saffron Milk Cap stuffed Potatoes

Saffron Milk Cap stuffed Potato

2 large potatoes, srubbed clean
1 tspn butter
2 30cm sq pieces aluminium foil (or sized to fit potato)
1 tbsp butter
4 small saffron milkcaps finely sliced
2 tbsp sour cream
1/2 small onion, thinly sliced
1/2 clove garlic, finely sliced
1 pinch cumin powder
1 pinch freshly groound black pepper
salt to taste


Smear 1/2 tspn of butter in the centre of each of the pieces of foil and wrap the potatoes firmly and place into a hot oven away from the heat source for appoximately 40 minutes turning half way throug te cooking time. Test they are cooked by using a scewer to test that the centre is very tender.

Saute the onion and garlic with the cumin and pepper in the remaining butter until transluscent and add the mushrooms and cook until tender.

To serve cut an "X" in the foil where the butter was smeared and using some heat protection push into the bottom of the potato forcing to top to flower up and open the centre of the potato. season with salt and put 1 tbsp of the sour cream in each and share the mushroom mixture between them and serve as a side or a substancial snack

Wild Mushroom Omelette

Wild mushroom omelette

4 saffron milk caps, sliced
2 horse mushrooms, sliced
2 slices of bacon, finely sliced
6 free range eggs
2 tbsp cream
2 tbsp olive oil
1 tbsp butter
1 clove garlic
1 pinch pepper
50 gm tasty cheese, grated


Saute the bacon in the butter and oil until almost crispy ten add the garlic and mushrooms and saute until the mushrooms are tender. use a slotted spoon to remove the bacon and mushroom mix to a plate and reserve.

Whisk the eggs and cream until well combined and add to the well oiled and buttered pan and reduce the heat. when the egg mixture is almost set add the bacon and mushroom mixture to half the egg and top with cheese. Use an egg slide to lift the unfilled side and fold over the filling. place the fry pan under a grill for 2 minutes, cut in half and serve.

Saffron Milkcap, Leek and Cacciatore Risotto with Wild Sorrel


Saffron Milkcap, Leek & Cacciatore Risotto with Wild Sorrel
2 cups Saffron milkcaps, sliced
1 cup Saffron milkcap buttons
1/2 cup white wine
3 cloves garlic, finely diced
1 leek, finely sliced
1 cup cacciatore salami sliced into batons
2 tspn extra virgin olive oil
1 Tbls butter
1 cup arborio rice
1 1/2 cup chicken stock (or mushroom stock)
1/2 cup sorrel leaves
1 cup parmesan cheese, grated
1 pinch salt and freshly ground pepper to taste


Sweat the garlic and leek gently in the oil and butter with the cacciatore and gently cook out the salami fat.
Add the rice and gently cook stirring until the rice becomes translucent.
Slowly introduce the wine and stir until completely absorbed and the caramelisation deglazed from the bottom of the pan, this should take 20 minutes to complete. Add the stock slowly and allow that to be absorbed while stirring. Add the roasted mushrooms and allow the risotto to begin to slightly catch to the bottom of the pan.
Add the finely sorrel and parmesan and stir off the heat, season and serve.
Garnish with shreds of parmesan and a few baby leaves of sorrel.


Monday, 7 April 2014

Sea Urchin Roe on the Menu

Sea Urchin fresh from the sea

Our various sea side ramblings as detailed in my Seaside Harvest blog  also brought the plump and spiny Sea Urchin to our attention. The gonads, or sex organs, of this creature are what is eaten and in many cultures it is eaten with great gusto for supposed aphrodisiac qualities.

Removing the roe from the hard shell can be a challenge and we sought the assistance of You Tube for our tutorial.


Sea urchin roe
Sea urchin roe (uni) is a good source of energy, omega 3 fatty acids, polyunsaturated fatty acids, protein, minerals (such as zinc) and vitamins.
Calories                              172kcal/100g
Protein - total                         13.27/100g
Polyunsaturated fatty acids        1.75/100g
Omega 3 fatty acids                  1.07/100g
Eicosapentaenoic acid (EPA)    0.79/100g
Docosahexaenoic acid (DHA)   0.04/100g
Zinc                                         17.00 ppm


Sea Urchin Sushi

Sushi assembly
1 large sea urchin (you only use the orange roe)
2 toasted nori sheets
1 cup sushi rice cooked to instructions
1 tbs rice wine vinegar
1 tbs mirin
4 snow peas finely sliced long ways
handful of mustard greens (I used cress and mizuma)
slices of pickled sushi ginger
japanese soy
wasabi to taste
small daikon radish finely grated


Lay your hot cooked sushi rice in a large tray and sprinkle the vinegar and mirin and allow to cool.
Remove the roe from the ocean fresh sea urchin (you can find videos on You Tube) rinse well and keep whole.

Assemble your other ingredients and place your nori sheets on a bamboo mat for rolling.

leaving the closest edge of the nori sheet for about an inch cover a third of the nori with sushi rice mix to approx 5mm of rice.
top the rice with slivers of snow peas
Mix together the wasabi and grated daikon. Place pieces of roe in a line across the rice and lay a line of the wasabi  mix on top

Place some greens on top and then a row of pickled ginger.
Time to roll your sushi. A small painting of ginger pickle juice on the far end of the nori will help seal the roll. Use the mat to roll up the sushi tightly and lie on the sealed edge to ensure a good seal. Slice each roll in half and each half into thirds.
Uni Sushi!

Use Japanese soy for dipping
Makes 2 rolls


Uni Qushi
Sushi with quinoa
1 cup of cooked quinoa
1 teaspoon chia
1 teaspoons warm water
1 tbs rice wine vinegar
soak the chia in the warm water until a gel forms then strain
add the rice wine vinegar to the chia gel and blend then mix into the cooled quinoa to allow the quinoa to have the tackiness of sushi rice and use instead of sushi rice for a high protein variation and a delightful nutty flavour.

Pasta Riccio di Mare

the roe of 2 sea urchins - uni
3 cloves garlic finely diced and mashed with a dash of course salt
2 tbs butter
1/2 cup cream
250gm porcine fetteccini (any pasta you like this is what we had handy)
salt and pepper to taste
1 tsp capers
1 tsp lumpfish caviar to serve

cook the pasta according to packet instructions and drain.
saute the garlic lightly in the butter, remove from the heat and add the uni and cream and whisk gently until a creamy sauce is achieved return pasta to the pot and combine.
serve with the capers and cavier as garnish and season.

Uni Butter

the roe of 2 sea urchins - uni
125 gm butter

Allow the butter to soften at room temperature
Blend the uni into the butter and form into a roll with plastic wrap and place into te fridge until firm
unwrap and slice into coins.
Place onto a steak to dress surf and turf, onto a crayfish for a buttery finish, stir through pasta or let your imagination lead the way.

To preserve your harvest for future use then uni butter in plastic wrap in the freezer will keep for a month. Keep some handy for that dinner party to impress your guests.

Traditional and Magickal Sea Urchin Aspects

Sea Urchin teaches discernment and the art of understanding underlying circumstances. Her slow and methodical movements shows how to maneuver with tenacity and patience. Nothing is impossible when Urchin is guiding you. Monitor defense mechanisms. Do you have tough exterior and soft inside? Urchin will teach this balance of rough and tender. Evolution, metamorphosis and new developments are highlighted with Sea Urchin medicine. She teaches ways of extracting information out of the rubble of the mind and of day to day activities. Care of your feet, physical movement and grounding properties hallmark Urchin's meaning. Pay heed to the color of the Sea Urchin for this will aid in understanding.

bread of the fairies
Fossilised micraster coranguinum found in the UK made of chalk was once called "bread of the fairies" and was endowed with the capacity to te house wic has it never to miss out on bread.

In the south of England, fossil sea urchins are placed on the racks of the dairies to prevent milk from turning.

Sea urchins laid out rings some around a tomb were discovered in the area of London.

The druids thought that the sea urchins were eggs of snakes.
They could be stolen the day before of the middle of the summer but were to be preserved on a fabric to preserve their magic power. They protected their owner against the poisons and other vapors

Sea Urchin fossil

Local tribes of India name them "Khada of punchu" which means "the stone of the five".

In Jamaica a sea urchin "Eurhodia", found in abundance, is called " lucky stone ".

In Algeria also, sea urchins were found in a Neolithic site.

Wednesday, 2 April 2014

Celebrate Rhubarb

I have been told that rhubarb is something you either love or hate, but truly what is there to hate? This distinctive vegitable so often used with fruit is a culinary delight if you pay attention to it's unusual qualities and generous flavour. The stems are used most in cooking, however the flower buds may be used as a substitute for broccoli in au gratin ... the cheese will remove any hint of bitter taste. The leaves and roots have their uses outside the culinary.

Nutrition Facts

Amount Per 100 grams
Calories 21
                                             % Daily Value
Total Fat 0.2 g0%
Saturated fat 0.1 g0%
Polyunsaturated fat 0.1 g

Monounsaturated fat 0 g
Cholesterol 0 mg0%
Sodium 4 mg0%
Potassium 288 mg8%
Total Carbohydrate 4.5 g1%
Dietary fiber 1.8 g7%
Sugar 1.1 g
Protein 0.9 g1%
Nutrition Facts
For 1 Cup of Diced, Raw Rhubarb:
Calories ....................26
Dietary Fibre ................2 grams
Protein ......................1 gram
Carbohydrates .................6 grams
Vitamin C ...................10 mg
Vitamin A ..................122 IU
Folic Acid .................8.7 mg
Calcium ....................105 mg
Potassium ..................351 mg
- See more at:
Vitamin A     2%
 Vitamin C                                                 13%
 Calcium                                                      8%
 Iron                                                             1%
 Magnesium                                                 3%


Gingerbread Cassata


Gingerbread Cassata

  • 4 x rhubarb stems
  • 1/2 cup pastachio kernals, chopped
  • 1/2 cup craisons, chopped
  • 1/2 cup crystalised ginger, chopped
  • 1 cup rapadura sugar
  • 3 tspn honey
  • 1 Tbls vino cotta
  • 2 tspn bicarbonate of soda
  • 1 cup rapadura sugar
  • 250 g ricotta
  • 2 x egg yolks
  • 1 tspn cinnamon
  • 1 tspn nutmeg, freshly ground
  • 600 ml double cream
  • 1 Tbls vanilla extract
  • 1 pinch salt



put honey, first lot of sugar, and vino cotta into a pan and bring to a foaming boil and add the rhubarb and caramelise until tender, remove the rhubarb with a slotted spoon and place on a piece of silicon paper to set. replace the pan to the heat and bring back to the boil and add the bicarb soda and quickly stir into a frothing foam and place in a silicon paper lined pan and allow to set.
roughly chop the craisons, pastachio kernals and ginger
beat the cream until light and airy
cream the egg yolks with half the sugar until creamy, add the rest of the sugar and the ricotta, spices and vanilla and cream until well combined, fold in the beaten cream and the fruit, rhubarb and nuts and place into your icecream maker according to appliance instructions and process for half an hour.
crumble the honeycombed sugar and add to the icecream mixture and process for a further 20 minutes.
place in your freezer for half and hour to set further and enjoy in a waffle cone.


Rhubarb & Craisin Chutney

Part 1
Rhubarb and Craisin Chutney
2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
6 ground pepperberries
½ teaspoon grated nutmeg
1 dried chili
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper

Part 2
850gm rhubarb, cut in 1/2 inch pieces
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup craisins, roughly chopped
Perfect with cheese

1 mill the cloves, chilli, pepper, pepperberries and salt to a fine powder
2 In a large heavy saucepan combine the ingredients of part 1.
3 Bring to a boil and stir to dissolve sugar.
4 Add the ingredients of part 2.
5 Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours. 6 Ladle into clean hot jars leaving 1cm head space and process in a boiling water bath canner for 10 minutes.

Rubarb Fool

Rhubarb fool


4 large stems of rhubarb
2 tablespoons honey
1 tablespoon brandy
2 tablespoons rapadura sugar
300 ml thickened cream


finely slice the rhubarb and add to a saucepan with the honey, sugar and brandy and simmer gentle until the rhubarb is very soft, if it begins to stick add a little water and allow ro reduce again until the rhubarb is soft.
Allow to cool and process into a puree.
Whip the cream until quite stiff then gently fold the puree into the cream then refigerate for at leat half an hour.
Serve in a waffle cone.

Atributes and uses outside the culinary

Rhubarb stems

The leaves can get very large and are toxic and poisonous as it has oxalic, nephrotoxic, and corrosive acids in them.


Aphid Tea

5 cups rhubarb leaf, shredded
1 cup water
1 teaspoon soap flakes
Boil the leaves and water into a tea for 20 minutes, cool and then strain.
Add the soap flakes and dissolve and place in a childproof container.
Use in a spray bottle as an effective organic insecticide for any of the leaf eating insects such as cabbage caterpillars, aphids, peach and cherry slug etc.

Hair brightener for Blondes

3 tablespoons of rubarb root
2 cups water

Simmer for 15 minutes, set aside overnight and strain.
Test on a small strand to determin the effect then pour through hair as a rinse


Apply grated rhubarb stem to a burnt pot or pan and allow to stand for an hour. remove rhubarb pulp and wash as normal. The burnt areas should come up shiny once more.



The roots have been used in traditional medicines as a strong laxative for over 5,000 years.

Recent studies indicate rhubarb has a blood lipid lowering effect and some use as an anti inflammitory for the gastro-intestinal tract.

Traditional Chinese medicine suggests rhubarb improves the memory in senile patients. 

Magickal properties:

The energies of rhubarb are related to protection, devotion, well being and fidelity