LEMON BALM MEDICINE MOMENT Lemon balm (Melissa officinalis), a perennial of the mint family (Lamiaceae) with an aromatic, pleasant, floral, lemon-like flavor that is cooling, calming, uplifting, and mildly astringent. It is used in formulas for bellyaches, anxiety, hyperthyroid, colds and viruses. FYI, if you don't have a wild patch growing nearby, it is quite easy to grow, and very worthwhile.Read More
COLTSFOOT FLOWERS, ONE OF THE FIRST FLOWERS OF THE SEASON
These are not dandelion flowers, but one of its cousins that belong to the same family, the Asteraceae family. Scientifically referred to as Tussilago farfara, translation: cough dispeller. It blooms before its leaves appear.Read More
HAPPY SPRING, HELLO CHICKWEED!
Today brings the vernal equinox (for us in the northern hemisphere) where daylight starts to outshine the dark night. Pulsing green into the landscape, our wild edible friends start poking out of winter hibernation, and guess who’s there waiting for us: CHICKWEED!
NETTLE IS UP = YES! This fiery wild edible, scientifically referred to as Urtica dioica, is a perennial of the Urticaceae family. It is a delicious wild food and potent herbal medicine — a prime example of where food and medicine meet.Read More
Mint Lassi Master Recipe
Makes 16 oz
Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.Read More
Elderberry Syrup Master Recipe Makes about 20 oz
Flavorful and sweet, elderberry syrup can be added to smoothies, herbal teas, mixed drinks, and fermented sodas, or diluted into hot water or cold sparkling water. For a visually appealing and tasty treat, drizzle this dark magenta syrup onto yogurt, ice cream, custard or cheesecake. It also tastes great spread on pancakes and waffles, or used as cookie fillings.
Elderberry syrup can also be taken straight by the tablespoonful for nutritional and therapeutic support. Elderberries are rich in iron and bioflavonoids, and are an immune system tonic. They are helpful in preventing infections such as colds and flus; however, if already infected, they help us move through the illness.
To help with proper identification and harvest, please see our illustration below.
4 cups fully ripe elderberries, stems removed (weighs about 23 oz). When fresh elderberries are not available, I use frozen ones.
1½ cups maple syrup or honey (I prefer maple syrup as I usually don’t cook honey.)
Add one or a combination of the following freshly ground, dried spices: 1 teaspoon aniseed, ¼ teaspoon ginger, ¼ teaspoon cinnamon, 1/8 teaspoon nutmeg, or 1/8 teaspoon cardamom
1 lime, zest and juice
Mix elderberry, sweetener and optional ingredients in a nonreactive 2–3 quart pot, cover, bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
Remove lid from pot and gently simmer mixture for 5 more minutes.
Remove from heat and purée mixture with a hand-held immersion blender or food processor.
If you would like the syrup to be smooth and seed-free (which I recommended), strain it through a fine-mesh sieve.
Use right away. Or, to store, pour hot syrup into very clean glass jars, cap with tight fitting lids, label, leave out at room temperature to cool, then store in the refrigerator where they should keep for at least three months. For longer storage, freeze the syrup or seal in a hot-water bath.
Recipe excerpt from our Foraging & Feasting: A Field Guide and Wild Food Cookbook by (me) Dina Falconi; illustrated by Wendy Hollender. Book link: http://bit.ly/1Auh44Q
Bitters speak to these upcoming days of feasting. They help us digest our food, especially when eating large quantities of rich fare. Bitters also tone and support liver function which makes many things work well in our lives (the liver is responsible for over 500 metabolic functions). As a flavor enhancer, drops are often added to mixed drinks. When poured into an attractive glass bottle featuring a homemade label, these make great gifts. Why not create your own? I am excited to share my Therapeutic Spirits Master Recipe and Variations that will empower you to do so. Many of the weedy wild plants that are bitter and/ or aromatic can be used for making this therapeutic elixir. At this time of year the roots are particularly potent and great for making bitters. Think: roots of dandelion, yellow dock, burdock, and sweet cicely. Happy bitter-making!
The best time to dig burdock root is when it is in basal rosette stage, as illustrated above.
Wondering which wild edible to eat right now? = Dandelion. She seems to always be available, offering superior nourishment throughout the growing season. In this mid-fall moment, I like to gather her leaves and add them to salads, adding just enough; too much and the salad becomes too bitter. I also make sure to mince the leaves up, dispersing them well into the milder-tasting greens. This perennial of the Asteraceae, originally from Eurasia, is one of our most common weeds that boasts profound nutrient density: high in beta carotene, vitamin C, calcium and iron. The bitterness, while often not enjoyable to many palates, is quite healthful as a digestive aid and liver tonic. Remember when we support our digestion and our liver — many, many, good things happen.
To help with identification, harvest and use please, look below at the Dandelion Plant Map from my book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender.
Comfrey (Symphytum officinale) of the Boraginaceae family offers many gifts, ranging from food and medicine for us humans (if we dare, please see cautionary note below); as fodder for animals; and as a soil enricher referred to in permaculture as a dynamic accumulator. Right now this perennial plant flourishes, lush, vibrant and green in the landscape, making it a perfect time to gather its nutrient dense leaves for food and medicine. Dry the leaves for a mineral rich, soothing tea or use to make a topical healing oil. The smaller, younger leaves can be eaten as a cooked vegetable aka potherb: tasty in soup, quiche, frittata, etc. Or feed the leaves to your compost pile; brew them into a green manure tea for feeding plants; or if you have goats, feed some to them— they will love it.
Click for more on pyrrolizidine alkaloids.
The time of year has arrived for harvesting nettle seeds (Urtica dioica). The seeds of this perennial are considered a super food with adaptogenic properties. This means they help the body handle stress... all kinds of stress, by supporting adrenal function. Dosage: 1/2–1 teaspoon of fresh or dried seeds sprinkled into salads, soups, stews, etc. The seeds taste mild with a crunchy texture and can be easily added to dishes. Amazingly, some herbalist are finding the seeds help heal damaged kidneys — wow! Here is to a wild, invasive, highly useful medicinal food. FYI, may be very stimulating/energizing to some folks, so best to eat earlier in the day. Enjoy! Image from our book Foraging & Feasting: A Field Guide and Wild Food Cookbook. Check this link for more info on nettle seed.
Now is the time for harvesting and processing black walnut (Juglans nigra of the Juglandaceae family). The green hull will go into organic cold pressed olive for a therapeutic anti-fungal oil-come-salve and the musky-flavored nut meat will go into our mouths. Prized for its wood in furniture-making, this large, native Eastern North American tree can be found growing in USDA zones 4-9. Now is the time for gathering these fallen fruits. Free Food & Free Medicine!