21 | May | 2017 | Abernathy's Rabbitry

Biting bugs are the worst. But I would argue that the majority of commercially available bug sprays and lotions are even more horrible.

I work outdoors a lot and mosquito season is just beginning. I always seem to forget how infuriating it is to try and get things done outdoors when you’re constantly swatting at these whining pests. Not to mention they can carry dangerous diseases.

However, the thought of smearing myself with pesticide cream or who knows what else gives me the creeps. I had to figure out a better solution, luckily the answer is easy, effective, cheap and natural.

Two ingredients: witch hazel and lemon eucalyptus essential oil.

I usually put a few tablespoons of witch hazel into a small glass jar and then add about 12 – 24 drops of essential oil. You can also pour it into a small spray bottle. Shake well before each use and then just rub into any exposed areas, including your face. It has a light, lemony smell and leaves no residue. In fact in the off season I will sometimes use this concoction as a refreshing toner! Mosquitoes will give you a wide berth when sporting this stuff.

Cheaper than commercial sprays, lasts forever and the witch hazel helps extend the oil and also thin it out to help avoid skin irritation for those that are sensitive. Win-win!

Leucanthemum vulgare is an iconic perennial flowering herb that is native to Europe but can be found all over the world. It’s also called the dog daisy, common daisy or moon daisy and can be seen in fields, woodlands and along roadsides. It has serrated to dentated dark green leaves and spreads via rhizomes.

I have a large patch of this in my rabbit forage field and the bunnies always go for these juicy stalks first when they get their daily bundle of wild grasses. The dead nettle has died down for the most part and so the oxeye daisy makes for much of their non-grassy forage this time of year, now that it is getting hotter.

The young leaves of this herb can also be used in salads, and the dried leaves have a bitter and tingling flavor similar to that of valerian. The immature flower buds can be marinated and used like capers, which is what I’m preparing today. They have a unique, delicate sweet and spicy flavor that complements many dishes such as smoked fish, salads, pates and sauces.

You must select tightly closed flower buds to ensure the best flavor and that no bugs have made their way in. Then take 1/2 cup apple cider or wine vinegar and 1/2 cup water mixed with 1 tablespoon sea salt and use to cover your flower buds in a glass jar or ceramic crock. Refrigerate and they will be ready to use after three days but will keep in the fridge much longer than that.