Isabelle Simardis La Cueilleuse indigene and devotes her life to opening up the world of plants indigenous to Bas St Laurent. Her interview was filmed at a HLSL Plants&Paths guided walk in Saint-Simon-de-Rimouski in Fall 2025.
Ingredients
- Bicolour clover
- Melilot/sweet clover
- Rooibos
- Anaphalis/pearly everlasting flowers
- Rose petals
- Golden calendula
Method
- On the day of the workshop, we followed the path leading into Croque-Ensemble Park, here in Saint-Simon, to discover the last herbs and plants of October.
- Autumn was offering its final colours, and every stem, every blossom seemed to hold a whisper of the season’s wisdom.
- After our walk, we made our way to the yurt, that circular sanctuary where time slows down and the senses awaken.
- There, warmed by the gentle glow of the stove, we shared an extraordinary herbal tea crafted from my harvest: soft, floral bicolour clover, a touch of sweet-scented melilot with its natural vanilla aroma, smooth red rooibos, a few anaphalis flowers, delicate rose petals, and a hint of golden calendula.
- We also tasted fresh daikon: one of the last root vegetables before winter settles in crisp, grounding, a final gift from the autumn soil.
- It was a soothing, enchanting blend of flavours and sensations, one that seemed to gather the whole season into a single moment.
- Together, in the quiet light of the yurt, we savoured the gentle spirit of autumn, a simple experience deeply rooted in nature.
