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THE COWRIE SHELL CENTER'S EXPANSION PROJECT...

3/27/2013

Moved in on 3/24/13...Today is March 26th, 2013... 1st day working in the NEW space. Stay tuned in for the transformation process of this new space. I'm humbled and most grateful...

THE COWRIE SHELL CENTER HAS OFFICIALLY MOVED TO A NEW LOCATION JUST IN TIME FOR SPRING 2013!!!

"you are all invited to come to our Chai Tea Mixer! Help us celebrate our big move! The Date??? TBA..."

We are happy to announce that due to our need for more space to better serve you, we have moved to a new location as of March 24th, 2013. We will continue to offer the same natural hair care service and much more at our new address; as well as an even larger selection of products and healing services. We're now right around the corner from the Rockaway avenue subway station on the C- line, off of Fulton Street.

(Please ride in the first car of the C-train) Oh yes, and our phone number is still the same: 718-221-2051

We are now located in the Bedstuy/Ocean Hill section of Brooklyn, just 5 minutes from our old location. We have enjoyed doing business with you and appreciate your support and we hope you will call soon to schedule your appointment in our new location!!!

PLEASE CALL 718-221-2051 FOR DETAILED NEW ADDRESS AND TRAVEL INFORMATION...

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Learn About Foraging With Naturalist "Wildman"Steve Brill

3/7/2013

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The 4-hour walking tour in Prospect Park begins at 11:45 AM, Saturday, March 16, at Prospect Park's Grand Army Plaza entrance. Call (914) 835-2153 at least 24 hours ahead to reserve a place.
For more insight visit: http://www.wildmanstevebrill.com/

Prospect Park is a great place for foragers to celebrate the approach of spring. Like Central Park, this Olmstead-designed park features a variety of habitats filled with native and exotic plants. Cold-weather greens abound throughout the park. We'll find goutweed, which tastes like parsley, celery, and carrots; andchickweed, which tastes like corn-on-the-cob. Both sweet-sharpdaylily shoots, and chive-like field garlic, will be producing bumper crops in partially sunny areas throughout the park.

Field Garlic (In the photo)
Field garlic leaves are best from September through April, before they get tough and coarse. The bulbs are mild in the winter and early spring, and especially most spicy from mid-spring through summer

We'll also be finding garlic mustard galore. This foreign invasive species produces garlic-flavored leaves and horseradish-flavored taproots. It also contains nutrients that reduce the risk of both heart disease and cancer.

The first tiny leaves of wild parsnips, growing alongside the skating rink, will clue us in to the location of the large, sweet roots. The same species as commercial parsnips, the wild version of this European biennial adds way more flavor to soups and stews than its domestic forerunner.

And the abundant, green, fragrant twigs of sassafras saplings will let us locate roots you can use to make your own wild root beer, or a sweet seasoning.

The first shoots of Japanese knotweed will also be up. This invasive plant tastes sour, like its relative, rhubarb, so it's great to make bland ingredients more exciting, or to contrast sweet fruit.

On the first tour of Prospect Park in 1982, I got lucky and discovered a huge stand of curly (yellow) dock growing along the lake. The same plants are still alive and well in the same location 3 decades later! The sour leaves, full of vitamin A and iron, are delicious raw or cooked, and the root is a major liver detoxifier and tonic. Its relative, bitter dock, grows throughout the park. It's as delicious cooked as it's awful raw!

In an area of loose, recently overturned soil dwells a wonderful stand of burdock, with roots that taste like a combination of potatoes and artichokes. Usually very difficult to weed, the deep taproots grow in unusually soft, rock-free soil here.

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HOW TO USE MY ANCIENT BLENDS HERBAL HAIR TEA

3/2/2013

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Herbal infusions have been used for centuries to naturally soften hair, increase manageability, and restore luster, body and bounce. This recipe is designed with specific herbs that have been found helpful in achieving a particular result. Herbal hair rinses can provide a deep cleansing, lighten, darken or enrich your natural hair color, soothe irritation, prevent dandruff or stimulate the scalp to increase growth.

https://www.etsy.com/listing/59875485/herbal-deep-treatment-hair-rinse-3ozs

If you have no desire to strain herbs, make your own “tea bag.” Bundle the herbs into a piece of cheesecloth or cotton muslin and secure with natural cotton string. I include a muslin bag with each of my hair teas.

The directions are the same, just fill the tea bag with the amount of herbs indicated on the label. Add your bundled herbs to the hot water. Do not pack the bundle with too many herbs , you want the herbs to be loose so their essences can be infuse completely. If you are making larger recipes with lots of herbs you may want to use more than one bag or just use the loose tea. If you are using the muslin bags, when finished empty and rinse the bag and allow to dry.

Simple Herbal Tea Hair Rinse
Directions: Pour 2 cups of boiling water over 3 or more tablespoons of herbs. Steep for at least 30 minutes covered. Strain herbs from the tea and make sure it’s not too hot. As you slowly pour the tea over your wet head, massage the infusion into your hair and scalp. Keep a large bowl under your head to catch the liquid and reapply several times. For extra deep conditioning benefits, just leave it in and towel dry hair.

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THE COWRIE SHELL CENTER'S EXPANSION PROJECT...

Learn About Foraging With Naturalist "Wildman"Steve Brill

HOW TO USE MY ANCIENT BLENDS HERBAL HAIR TEA

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