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<v Speaker 1>It's Maria's MutS and Stuff.

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<v Speaker 2>What a great idea.

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<v Speaker 1>On iHeartRadio.

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<v Speaker 2>Welcome to Maria's Mutts and Stuff.

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<v Speaker 3>And with me today is herb farmer and author and

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<v Speaker 3>gardening expert Bevin Cohen, and we're going to talk about

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<v Speaker 3>his I love this book, Herbs in Every Season, So Bevin,

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<v Speaker 3>thank you for taking the time out to talk about

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<v Speaker 3>your book.

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<v Speaker 2>It just came out recently, correct it did.

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<v Speaker 1>Maria, thank you so much for having me on the show.

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<v Speaker 1>It did. The book came out March twenty five, so

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<v Speaker 1>it's very brand new.

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<v Speaker 2>It's very brand new. Well, I thoroughly enjoyed it.

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<v Speaker 3>I you know, I live in an apartment, but I

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<v Speaker 3>love to garden on my terrace in my you know,

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<v Speaker 3>in flower pots, and I do like to grow herbs

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<v Speaker 3>here and there.

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<v Speaker 2>But I just found it very educational.

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<v Speaker 3>I love that you have it in four parts according

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<v Speaker 3>to the seasons. So what made you just like what

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<v Speaker 3>made you decide to write the book?

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<v Speaker 1>Well, you know, I've written a number of books out

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<v Speaker 1>plants over the years, some herbs specifics, some fruits and vegetables,

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<v Speaker 1>all sorts of different variations of topics of plants. And

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<v Speaker 1>you know, I was working with Timber Pressors, my publisher,

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<v Speaker 1>on this book, and we were kind of just knocking

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<v Speaker 1>some ideas around and I thought, you know, back in

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<v Speaker 1>twenty twenty one, I had written a book called The

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<v Speaker 1>Artists and Herbalists, and we'd explored thirty eight different herbs

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<v Speaker 1>throughout the book, and I thought, Man, I would really

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<v Speaker 1>love to kind of revisit that and dig a little

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<v Speaker 1>bit deeper into the concepts that we explored in that book.

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<v Speaker 1>But I'd really like to do it from this seasonal lens.

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<v Speaker 1>You know, that's the way that you know nature on

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<v Speaker 1>folds is through through these seasons and these cycles. And

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<v Speaker 1>I thought, to help people understand plants and the way

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<v Speaker 1>that we interact with them, we need to really approach

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<v Speaker 1>it through these natural cycles. Actually, you know, they were

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<v Speaker 1>on board with the concept, and you know, we're kind

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<v Speaker 1>of unfolded. It's those books, but many years in the making,

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<v Speaker 1>most certainly, and I'm just so excited to get it

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<v Speaker 1>out there and to share it with folks and to

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<v Speaker 1>help people learn to observe these seasonal cycles of nature,

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<v Speaker 1>whether they be the seasons for the plants or the

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<v Speaker 1>seasons that we experience ourselves. You know, the seasons of

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<v Speaker 1>our lives.

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<v Speaker 2>These sure, you.

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<v Speaker 1>Know, the as we change the plants that we need

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<v Speaker 1>changes as well. So we really had this opportunity to

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<v Speaker 1>explore that, and it was just it was such a

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<v Speaker 1>fun process, I'm sure, I mean.

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<v Speaker 3>And that's also a very unique way to do it,

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<v Speaker 3>because I mean we always talk about seasons of life, like, oh, well,

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<v Speaker 3>that person's in the fall of his life, you know,

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<v Speaker 3>So it just it makes sense to have a book

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<v Speaker 3>about herbs in the same way, because you're right, we

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<v Speaker 3>all live through seasons, whether it's through gardening or just

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<v Speaker 3>through our lives.

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<v Speaker 2>Do you have a favorite season?

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<v Speaker 1>Well, whatever season I'm in the middle of, I know

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<v Speaker 1>it would be hard to pick a favorite. I think

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<v Speaker 1>that I really enjoyed the energy of spring. Spring is

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<v Speaker 1>a really special time, you know, everything's kind of coming

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<v Speaker 1>back to life. That's very exciting as you can feel

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<v Speaker 1>the energy in the air. But on the same side

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<v Speaker 1>of that, I really appreciate the winter season, you know.

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<v Speaker 1>I love the rast and reflection. You know, all of

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<v Speaker 1>those seasons I think are special because of the other

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<v Speaker 1>seasons around them. Right. We appreciate spring because of winter, sure,

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<v Speaker 1>and we appreciate fall because of summer, and so I

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<v Speaker 1>think that that relationship between the seasons is important too.

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<v Speaker 2>I think so.

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<v Speaker 3>And I just I like the way you like you

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<v Speaker 3>said you made notes about what happens in the season,

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<v Speaker 3>like when the winter comes and things die, and it's

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<v Speaker 3>also a RESTful time.

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<v Speaker 2>But I feel like it's the same for humans as

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<v Speaker 2>it is for gardening. Does that make sense?

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<v Speaker 1>It is? Yeah, Oh absolutely, there's so many parallels. You know,

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<v Speaker 1>we tend to think of ourselves as like separate from

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<v Speaker 1>the natural worlds for some reasons, right, or that's obviously

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<v Speaker 1>not the case, right, Yeah, not at all. This is

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<v Speaker 1>just kind of a fun way to explore that. When

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<v Speaker 1>I teach people about plants, you know, I've been I've

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<v Speaker 1>been teaching people about gardening and growing and working with

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<v Speaker 1>plants for many years now, and at the heart of

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<v Speaker 1>the teacher is really this concept of relationships, you know,

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<v Speaker 1>the relationships that we have with plants, the relationships that

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<v Speaker 1>plants have with each other, whatever it might be. And

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<v Speaker 1>I think that by slowing down our busy lives to

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<v Speaker 1>find the time to make these observations as really integral

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<v Speaker 1>part of developing these relationships, and it helps us to

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<v Speaker 1>see the world around us and at the same time

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<v Speaker 1>ourselves in a whole new way.

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<v Speaker 2>Yeah.

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<v Speaker 3>No, absolutely absolutely, And you know what I really enjoyed

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<v Speaker 3>about it too, is I for many, many, many years,

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<v Speaker 3>as I'm sure at you as well, I would prefer

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<v Speaker 3>to use homeopathic cures for rather than take medicine when

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<v Speaker 3>it comes to say, an injury, Like I learned about

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<v Speaker 3>arnica a million years ago from a friend of mine

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<v Speaker 3>in like a boot camp gym, you know, And I

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<v Speaker 3>had an injury and my friend was like, oh, go

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<v Speaker 3>get Arnica, which and this is years ago, which of

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<v Speaker 3>course I had never heard of it. And I went

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<v Speaker 3>to the health food store and found it, and it's

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<v Speaker 3>like a miracle drug, but it's not a drug. So

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<v Speaker 3>it's it's I love the fact that you explored and

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<v Speaker 3>let people know about all these different and all these

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<v Speaker 3>different remedies for things that probably like our great grandparents

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<v Speaker 3>did as well.

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<v Speaker 1>Oh absolutely. But even if we want to think about

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<v Speaker 1>modern medicine, many of our modern medicines originally were derived

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<v Speaker 1>from plants.

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<v Speaker 2>Sure, yeah, some of.

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<v Speaker 1>Them still are, and now there's maybe are like synthetically

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<v Speaker 1>creative now or whatever it might be. But originally all

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<v Speaker 1>medicine came from plants. So yeah, you're right, we did

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<v Speaker 1>want to explore that in the book as well. We

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<v Speaker 1>wanted people to see that nature and in this case,

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<v Speaker 1>in this book, herbs specifically can provide us for almost

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<v Speaker 1>all of our needs, whether it be for our health

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<v Speaker 1>or for our beauty. But also we explore the uses

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<v Speaker 1>of the herbs in the kitchen as well. Yes, you know, so,

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<v Speaker 1>it's really it's it's a lifestyle, is what. We're exploring,

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<v Speaker 1>a lifestyle.

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<v Speaker 2>With herbs, right, And as you said, it's a love

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<v Speaker 2>letter to Mother Nature. As you said, you.

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<v Speaker 1>It's sure, sure, you know. I mean, if it wasn't

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<v Speaker 1>for her, we wouldn't have much would.

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<v Speaker 2>No, we would not, We would not.

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<v Speaker 3>So when you were I mean, and of course it's

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<v Speaker 3>hard to ask you this only because you're an I

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<v Speaker 3>feel like you are I feel like but you are

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<v Speaker 3>an expert when it comes to herbs and all that

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<v Speaker 3>they do. Was there anything as you were preparing the book,

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<v Speaker 3>And the answer is probably going to be no, that

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<v Speaker 3>you you learned that you didn't you never realized.

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<v Speaker 1>Oh, actually so much, okay, I learned so much working

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<v Speaker 1>on the book. You know, there's a lifetime of learning

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<v Speaker 1>to be had, and I've been working with plants for

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<v Speaker 1>so long now that folks do refer to me as

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<v Speaker 1>an expert. But oh no, there's always so much more

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<v Speaker 1>to learn. There are so many things to learn about plants.

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<v Speaker 1>So for me to write this book through this lens

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<v Speaker 1>of the season, I had to do exactly what I

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<v Speaker 1>was preaching Murray. I had to slow myself down and

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<v Speaker 1>observe not only the things around me, but observe the

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<v Speaker 1>way that I observed the things around me so I

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<v Speaker 1>could properly write about them. And it was just it

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<v Speaker 1>was such an eye opening experience for me to really

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<v Speaker 1>take the time to say, practice what I preach, right.

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<v Speaker 1>But I learned a lot of stuff about plants.

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<v Speaker 3>You know.

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<v Speaker 1>Through the book, there's so many different recipes for all

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<v Speaker 1>of the aspects, the medicinal and the beauty in the culinary,

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<v Speaker 1>And it was the culinary recipes that really pushed me

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<v Speaker 1>outside of my comfort zone. Wow, all of these new

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<v Speaker 1>different foods. I wanted to do recipes that were familiar

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<v Speaker 1>to folks, things that they you know, they would know

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<v Speaker 1>techniques that they might use. But then I thought, well,

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<v Speaker 1>let's kind of really push the envelope here. Let's try

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<v Speaker 1>some really outside ideas, let's really explore what these plants

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<v Speaker 1>can do for us. So I was learning many new

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<v Speaker 1>things in the kitchen to working as we developed these recipes,

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<v Speaker 1>and it was so much fun to take a lifetime

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<v Speaker 1>of experience and really challenge it and say, well, you

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<v Speaker 1>know this much stuff, what can you do with it?

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<v Speaker 1>And really make myself try something new, which is really

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<v Speaker 1>another message at the heart of the book, right is

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<v Speaker 1>to be to be confident and brave enough to try

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<v Speaker 1>new things.

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<v Speaker 2>That's true.

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<v Speaker 3>So now when you tried these new recipes, uh, was

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<v Speaker 3>it just you tasting them? Or did you put it

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<v Speaker 3>out to your family too? And they had to experience

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<v Speaker 3>it as well?

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<v Speaker 1>Everybody?

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<v Speaker 2>That's funny.

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<v Speaker 1>I yeah, well, you know, I get in my own

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<v Speaker 1>little bubble and you know, I might think something is great,

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<v Speaker 1>but that only goes so far. I needed to see

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<v Speaker 1>what other people thought about the recipes as well, you know,

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<v Speaker 1>So not only tasting the recipes, but then take this

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<v Speaker 1>recipe home and you try to make it, and the

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<v Speaker 1>can you follow this recipe all the way through? Is

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<v Speaker 1>it going to function for you? Is it easy enough

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<v Speaker 1>to follow? Did the results work out for you? You know?

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<v Speaker 1>So we could really test these recipes, sure on all levels.

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<v Speaker 1>Sure that was a really important part of it.

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<v Speaker 3>Of course, of course, And so I would assume that

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<v Speaker 3>for all the recipes that are in the book, all

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<v Speaker 3>of you are on the same page with say the

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<v Speaker 3>simplicity of it, or it worked success.

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<v Speaker 2>To make it into the book, right, you're on the

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<v Speaker 2>same page.

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<v Speaker 1>You got it? Yeah, absolutely, the recipes that I didn't.

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<v Speaker 2>Make the cut, you know, oh really could you?

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<v Speaker 3>Is there anything that you off the top of your

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<v Speaker 3>head that didn't make the cut?

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<v Speaker 1>Not off the top of my head. But you know,

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<v Speaker 1>some of the recipes as you work through them, you know,

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<v Speaker 1>they kind of have to maybe get tweaked to people's taste, sure, right,

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<v Speaker 1>like I might be a little heavy on the spice

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<v Speaker 1>or a little little light on the salt or whatever.

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<v Speaker 1>It might be, right right, And we had to find

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<v Speaker 1>a place where it was it was a recipe that

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<v Speaker 1>could be agreeable for most palettes. That's very now. We

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<v Speaker 1>can't please everybody all the time, but we wanted to

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<v Speaker 1>make it as universal as possible. But again with that

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<v Speaker 1>caveat that make this recipe, see how you feel about it,

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<v Speaker 1>and then feel free to change it, make it your

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<v Speaker 1>own experience. New things and just use this as sort

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<v Speaker 1>of your starting point to a whole world of adventure

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<v Speaker 1>that hopefully this book can unlock for you.

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<v Speaker 3>Yeah yeah, I mean honestly, Like, for example, my grandmother

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<v Speaker 3>used to make dandelions all the time when I was

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<v Speaker 3>a kid, and you know, growing up, dandelions were weeds.

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<v Speaker 3>You know, people are always so those are weeds on

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<v Speaker 3>your lawn. But meantime, my grandmother from Italy used to

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<v Speaker 3>make them and eat them all the time. And then

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<v Speaker 3>there they were dandelions in the spring part of your book,

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<v Speaker 3>and I was like, yay, you can eat dandelions. So

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<v Speaker 3>your book has actually given me the confidence. Now I'm

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<v Speaker 3>going to make dandelions like my grandmother used to do.

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<v Speaker 1>Oh my gosh, that's awesome. That's so cool, you know.

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<v Speaker 1>And we did want to try to talk about some

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<v Speaker 1>of those wild plants as well, because even like you mentioned,

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<v Speaker 1>you know, you have a very small space for growing.

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<v Speaker 1>You've got to grow things and containers or whatever. So

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<v Speaker 1>of course we talk about cultivated herbs and many of

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<v Speaker 1>which could grow a containers, but I also wanted to

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<v Speaker 1>talk about wild plants. So you don't have to be

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<v Speaker 1>a gardener, you don't have to have a space for

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<v Speaker 1>a garden, and you can still have this opportunity to

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<v Speaker 1>explore all of the wonders of the wild world.

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<v Speaker 2>Sure exactly.

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<v Speaker 3>And also for along that same line, for someone who

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<v Speaker 3>doesn't have any of a green thumb at all, but

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<v Speaker 3>they go to the supermarket all the time and they're

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<v Speaker 3>in the area with all the spices, I think your

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<v Speaker 3>book might give people the courage to go outside of

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<v Speaker 3>their comfort zone, trying out spices that they maybe they

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<v Speaker 3>might have seen or heard about but they never really

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<v Speaker 3>used it. For example, Like, for example, I saw and

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<v Speaker 3>I use coriander a lot, and I didn't realize it's

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<v Speaker 3>good for bloating and gas because you had that in

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<v Speaker 3>your book. So for the person right right, So for

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<v Speaker 3>someone who is like, oh, I don't know, I never

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<v Speaker 3>used that before, but your book kind of gives them

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<v Speaker 3>the courage to, well, try something new. You might actually

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<v Speaker 3>really like it and it's going to be good for

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<v Speaker 3>you health reason as well. Well.

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<v Speaker 1>I really hope that it does that, because that was

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<v Speaker 1>ultimately what I wanted, was to give people the courage

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<v Speaker 1>to try new things. We do talk about a lot

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<v Speaker 1>of different spices and foods. The folks may already even

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<v Speaker 1>have in the home, things like coriander, federal cinnamon green tea.

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<v Speaker 1>These are things that like you might likely already have

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<v Speaker 1>in your cupboard at home, and you don't even realize

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<v Speaker 1>all the potential that this plant has for you. And

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<v Speaker 1>you can get it out and you'll see it from

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<v Speaker 1>a whole new perspective. That's it, right, a whole new

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<v Speaker 1>recipe it. You know, it could be really eye opening

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<v Speaker 1>and you know fun. Ultimately, that's what we want to

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<v Speaker 1>do is have a good time. Absolutely, we want to

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<v Speaker 1>be healthy, we want to experience the natural world, but

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<v Speaker 1>we want to enjoy it and have a good time.

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<v Speaker 3>No, for sure, that's exactly how I felt, because I would,

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<v Speaker 3>like I said, with the dandelions, and there were other

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<v Speaker 3>parts too that I.

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<v Speaker 2>Was like, oh, I'm going to make tea with that.

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<v Speaker 2>I never thought of that. Thanks Bevin.

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<v Speaker 3>So you know, it's like it just it was very

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<v Speaker 3>informative but also eye opening.

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<v Speaker 2>So I think that's it's a good thing.

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<v Speaker 3>And even for someone say who has no interest in

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<v Speaker 3>gardening or doesn't have the space to do that, I

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<v Speaker 3>think your book in so many ways is educational for people.

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<v Speaker 3>So thanks for writing it.

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<v Speaker 1>Appreciate that well, thank you and thank you to many folks.

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<v Speaker 1>If we're going to say thanks, i'd like to say

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<v Speaker 1>thank you Timber Press of course for allowing me to

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<v Speaker 1>write it. And also we have to give a shout

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<v Speaker 1>out to our photographer, Miriam Don't. Yes, yes, she came

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<v Speaker 1>all the way to Michigan from Chicago, and I mean

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<v Speaker 1>she did such an amazing job just to capture the

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<v Speaker 1>magic and mystery of these plants in such a unique way. Yes,

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<v Speaker 1>I think the visually what she was able to accomplish

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<v Speaker 1>is a very big part of the final product, for sure.

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<v Speaker 3>Absolutely, No, absolutely, the photos are just they're stunning actually,

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<v Speaker 3>to go along with your descriptions and everything, it's just

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<v Speaker 3>it's perfect. It's win win between the two of you.

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<v Speaker 3>So I think you did an excellent job. So tell me, Bevin,

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<v Speaker 3>what's next for you? I mean, I know your book

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<v Speaker 3>just came out, but I have to ask you. I'm sure,

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<v Speaker 3>because I don't think you sit still. So what is

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<v Speaker 3>next on your agenda?

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<v Speaker 1>You got that right. We don't have a lot of time.

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<v Speaker 1>Its isstill around here. We're very busy. Well, so the

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<v Speaker 1>book just came out, so I am actively on the

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<v Speaker 1>road talking about the book, doing presentations. You know, we

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<v Speaker 1>have a lot of educational programming that takes place in

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<v Speaker 1>the spring, so I'm doing a lot of traveling right

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<v Speaker 1>now to different places to talk about plans and then

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<v Speaker 1>talk about the book and that sort of thing. It's

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<v Speaker 1>also spring, so our homestead chores are just kicking off

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<v Speaker 1>as well, So we're getting seed started, we're getting planting.

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<v Speaker 1>There's so much happening right now in the moment that

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<v Speaker 1>it's almost difficult to look ahead right to what is

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<v Speaker 1>going to be happening right but we are working already

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<v Speaker 1>on another book project that is more seed specific, a

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<v Speaker 1>seed saving guide, So we're actually it's a very interesting

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<v Speaker 1>predicament that we're finding ourselves in because we have to

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<v Speaker 1>take photos of all of these different seeds, and what

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<v Speaker 1>we're trying to capture is different flower structures, different different species,

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<v Speaker 1>seed formations, and that sort of thing. So we're plotting, planting, designing,

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<v Speaker 1>and planting a garden specifically to showcase as many different

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<v Speaker 1>species of seed production as we possibly can for our

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<v Speaker 1>photographer that's coming for the book. Yeah, so it has

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<v Speaker 1>been quite an endeavor, I'm sure, but again, it's so much.

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<v Speaker 2>Fun, you know, exactly we've been.

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<v Speaker 1>Gardening here at Small House Farm. We're going on, Oh

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<v Speaker 1>my gosh, this may be a twelfth or thirteenth season. Wow,

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<v Speaker 1>nice and yeah, had to be doing something completely different

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<v Speaker 1>in the garden this year. It's it's invigorating, it's exciting.

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<v Speaker 1>Of course, it's looks like a new season of our

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<v Speaker 1>life exactly.

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<v Speaker 3>And also it's because you love it. So it's not

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<v Speaker 3>like it's work for you because you love doing it.

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<v Speaker 1>Well, that's not bad, right.

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<v Speaker 2>No, it's not. What's that old saying?

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<v Speaker 3>I always tell people love what you do and do

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<v Speaker 3>what you love, and you're a prime example, so more

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<v Speaker 3>power to you.

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<v Speaker 2>I think it's awesome. No, but it's true. And you

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<v Speaker 2>can feel that in your book.

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<v Speaker 3>You know, like the way you describe things, and you're like, oh,

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<v Speaker 3>he just loves what he's saying. Right here, I can

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<v Speaker 3>tell so I love this book, So Bevin, Where can

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<v Speaker 3>my listeners get the book?

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<v Speaker 2>Bookstores? Online? What's the best place for them? Oh?

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<v Speaker 1>Most certainly. The book Herbs and Every Season is available

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<v Speaker 1>absolutely anywhere the books are sold. So you can get

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<v Speaker 1>it through bookshop, you can get in other online places.

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<v Speaker 1>You can get it through your bookstores. Go to your

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<v Speaker 1>local bookstore, ask them to bring it in if they

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<v Speaker 1>don't have it, and they certainly will for you, and

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<v Speaker 1>then if they wanted to connect with us, we have

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<v Speaker 1>copies of the book that we offer to our website,

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<v Speaker 1>which is just simply Smallhousefarm dot com.

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<v Speaker 2>Perfect Well, Bevin Cohen, all the best to you.

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<v Speaker 3>Thank you for chatting with me, good luck promoting the book,

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<v Speaker 3>and I think we'll talk again with your seeds project next,

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<v Speaker 3>So thank you.

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<v Speaker 1>This sounds great, Maria, Thank you so much