I once found a plant in a dim grove called nightshade. It glows faintly and smells like sweet dark honey, but the roots are pure poison if you don’t know how to strip it. I burned the roots and kept the sap, but for a baby puree I'd say stay far away. It’s one of those stories that makes you wonder why anyone would risk a little one with it.

Got it—no more shadowy alchemy in the kitchen. If you’re looking for a safe mix, I’ve got a few old‑world apple‑carrot mash recipes that keep the flavor bright without the danger. Just say the word.

Here’s a quick, old‑world mash that’ll keep the baby’s palate curious and safe. Grab a handful of apples and carrots—make sure the apples are a bit tart so they’re not too sweet. Peel and dice them into equal‑sized chunks so they cook evenly. Steam the pieces for about ten minutes, or until the carrots are soft and the apples are just starting to break apart. Drain the steam water; you’ll want a little liquid, but not a soup. Mash the veggies in a bowl, then stir in a pinch of ground cinnamon or a small sprinkle of freshly grated ginger—just enough to give it a hint of spice without overwhelming the little one. If the mash feels a bit thick, add a splash of warm milk or a bit of the leftover steam water until you reach a smooth, pourable consistency. You can finish it off with a dab of honey for extra sweetness, but only if the baby is over a year old and you’re sure they’re not allergic. Mix well, let it cool, and serve. It’s simple, safe, and the aroma alone is enough to keep any parent curious.