Hey Verta, I've been working on a quiet ritual in the kitchen—making an herb tea with a splash of wildflower buds from the garden. Ever try mixing rosemary, thyme, and something more fragrant like lavender or fennel into a simmer? It’s a little dance of flavor that feels like a song in a pot. What wild blooms have you been chasing lately?

Meadow sweet violet is a treat, too delicate for a stew but perfect in a quick pickling brine. Wild poppy—watch the red, it’s only there for a moment before the wind scatters it. I’ll put them in a small tea pot, let them steep with some lemon, and see if the calm you feel in the garden comes out in the cup. If the bees get too busy, I’ll toss in a bit of rosemary to keep the mix from getting too wild. How do you like to use the poppies?