My Georgian friend told me how to dry Basil, much used in Georgian cuisine and known as Şeştrami/ Sheshtrami. We have white and red basil, humming with bees.
After another 2 months abroad, I have finished my 6 months leave: time to get back into contact, especially with Güneşköy. So much has happened since I first left in February; some of our group has decided to continue actively – we gave ourselves&
This blog entry is in English just before 4 of us from Guneskoy leave for this year’s GEN (Global Ecovillage Network) meeting in Tamera, Portugal.