Hi again.  We are nearing the end of the season here at City Commons.  In the boxes this week:

Tulsi Basil (Tuesday)

Sage (Friday)

Cooking Greens




Sweet Potato Greens

Kohlrabi or Bok Choi (Tuesday)

Daikon Radish or Hakuri Turnips (Saturday)



For this week’s recipe, I have included an idea for a tulsi tea mixture that sounds delicious.  Tulsi is also known as holy basil and has many beneficial properties.  It its particularly useful for clearing mental fogginess and for fighting antigens.  It is also a strong anti-inflamitory.  I suggest drying the tulsi before using it in this recipe.  You can do this with any left over or unused herb too.  Hang upside down in a well ventilated spot away from direct sunlight.  Herbs will dry within a week.  Store in a paper bag until ready to use.


  • 1 quart pure water
  • 4T tulsi leaf or 2T powder
  • 2T lemon grass
  • 1T coriander seeds
  • 1t anise seeds
  • 1/4t vanilla powder or vanilla stevia
  • 1/2t dried ginger root pieces or 1t fresh
  • 1T coconut sugar or raw honey


  1. Infuse the above ingredients in boiling hot water for 20 minutes in a 1 quart jar with a lid.
  2. Strain, then add sweeteners and vanilla.
  3. Drink as a hot cup of tea or serve iced.
  4. You can store in the refrigerator for several days.



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