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Spring Cleansing & Eating Wild Greens

09 Tuesday Apr 2013

Posted by Asia in Earth Medicine, Wild Foods

≈ 17 Comments

Tags

chickweed, cleansing, cleavers, dandelion, detox, detoxification, nettle, poke, recipes, renewal, spring cleaning, spring greens, wild chives, wild food, wild greens

Image

Bloodroot (Sanguinaria canadensis)

Bloodroot rising

Spring is the season of renewal. It is a time for cleansing, releasing, letting go of all that which you kept and counted and swaddled throughout the long winter months. Every spring, the thaw has each of us dropping the heavy robes of winter, and inviting in something entirely new. In the forest, flowers bloom with ephemeral abandon, catching the first rays of light that hit the floor before fading completely under the coming canopy. There is a small window, in the early spring, before the chores and the buzz and the clamor of growth set in. There is a clearing where we all have a moment to decide– do I trust in the coming of spring? What do I have to leave behind? When and how, and for what joys, will l I bloom anew? Spring is a moment, an opportunity for deep, unimpeded rejuvenation and a real recreation of soul.

Creasy Greens

Creasy Greens

Spring is also the traditional season for cleansing and detoxification. Backyards and hills grow flush with some of the best spring tonics and wild greens– medicines for clearing the body and mind. Abundant, easy to identify, and delicious, these early spring plants are some of our most potent medicines for renewal. I personally think one of the best spring cleansing rituals is simply to eat wild greens– and lots of em! They are easy to incorporate into salads or stir frys– just toss a small handful in with your other ingredients. Some of my favorite additions to a mid-day salad are: purple dead nettle, chickweed, mustard greens, wild chives and violet flowers (the leaves of violets are highly nutritious, too!). Creasy and Daylilly greens are also delicious cooked, but fair warning, a small percentage of people are allergic to daylilly. Try a tiny nibble at first. (read more about eating daylillies on blog Castanea). Wild greens are also absurdly delicious in pestos and pâtés. (keep reading for a spring greens pâté recipe that will knock your socks off).

Lindera benzoin

Spicebush (Lindera benzoin)

toothwortWhy Cleanse? Over time our bodies accumulate toxins from our environment, both within and without. The Ayurvedic term for these accumulated toxins, ama, hints at the deeper story of toxicity. Ama can be experienced as dullness, difficult digestion, frequent infections or just plain heaviness. When we experience ama we are not just encountering the physical impediments of sluggish organs or overworked lymph, but the stagnation of negative thoughts, stressful environments, and limiting beliefs as well.

The Importance of Disturbed Areas Some of our most powerful, and available, medicines grow in the most disturbed natural areas. Roadside ditches, abandoned garden beds, in-between cracks in the pavement. This is no accident. Look to these plants as your first healers. The medicine they offer can help settle the disruption in dandelionleavesBWour own bodies, as well as our communities. Often written off as weeds, these plants are actually some of our strongest and more tenacious plant messengers! **Note: Since many of these plants thrive in contaminated soil, take care when harvesting. Make sure the land is free of buried pollutants and at least 100 feet from the road.

The Beauty of Bitters: Largely eliminated from our modern diet, bitters are a cornerstone of traditional eating. They stoke the digestive fire, bolster the liver and help increase the elimination of toxins. They are even known to help alleviate depression. Eat a handful of early dandelion leaves every day to get a good dose of bitter into your life.

Screen shot 2013-04-08 at 9.55.58 PM

Wild Greens display//FILED GREENS & LAWN LOVELIES//

Some wild greens growing in a yard near you: Dandelion, Chickweed, Cleavers, Poke, Lambs Quarters, Purple Dead Nettle, Day Lilly Greens, Creasy Greens, Wild Chives, Field Garlic, Dock leaves, Sorrel, Garlic mustard, Violets, Bittercress, Lady’s thumb, Purslane, Stinging Nettles

Spotlight chickweed

Chickweed (Stellaria media)

//SPOTLIGHT ON//

1. Chickweed: (Stellaria media) Commonly found along roadsides, in garden beds and creeping into disturbed areas, Chickweed is an alterative, vulnerary, diuretic and chickweed botanicalantirheumatic. It is known as a traditional “blood cleanser” and eaten by the handful in salads and pestos in early spring. Full of vitamins and minerals, the fresh greens have a neutral, sweet taste and a lovely crunchy texture. Chickweed is also a first rate skin healing herb and often used in salves or as a chew and spit poultice to encourage skin growth and tame rashes, inflammation, itching and hives. Cooling and rejuvenative, Chickweed is called upon for heartburn, ulcers and as a food for those in recovery or convalescence.

2. Poke: (Phytolacca americana) Native to the Americas, poke may be one of the most traditional and controversial spring cleansing herb. Early poke greens have been eaten by indigenous Appalachians for thousands of years. The greens are full of vitamins and fat-soluble betacarotene but, as poke contains some poisonous compounds when mature, only eat the young spring shoots (6-8” tall) and boil them at least twice for a traditional “Poke salat” (see recipe below). A powerful lymphagogue, Poke berries and root have been Phytolacca americanaused to treat conditions of the lymph, cancer, rheumatism and arthritis. Valued in folk medicine as a weight loss tonic, poke actually helps reduce congestion in bodily fat, clearing and redistributing soggy tissue. Toxic in large doses, poke roots and berries should be used in very small amounts under the supervision of an herbalist. Topically, poke root washes can help relieve various skin diseases such as eczema, ulcers, scabies, ringworm and other fungus infections.

Poke Salat: Wash and chop your leaves coarsely. Bring two pots of water to a boil. Add your leaves to one pot and boil for one-two minutes. Drain the boiling water and add your leaves to the second pot to boil for 10-15 minutes (or until nice and tender). Amend with fat and spices of choice.

Purple Dead Nettle

Purple Dead Nettle

3. Cleavers: (Galium aparine) Unmistakable in early spring, this succulent green cleaversmakes an excellent juice, tea or succus (juice preserve with alcohol. 3:1). To eat it raw, roll it into a ball to disengage its cleavers and swallow. Alterative, diuretic, anti-inflammatory and a lymphagogue, cleavers is a tonic blood cleaner for conditions such as eczema and psoriasis. Beloved for it anti-itch properties, it is often combined with chickweed, violet and plantain in salve. Used to sooth both UTIs, interstitial cystitis, cleavers is also known as a cancer remedy and preventative, both internally and topically for tumors.

4. Dandelion: (Taraxacum officinale) A proliferate medicine with a strong affinity for the skin & liver. Hepatic, cholagogue, alterative, diuretic and slightly laxative. Young dandelion leaves are one of the best spring bitter tonics.  High in vitamins and minerals, the leaves are known to contain more vitamin A than any other garden plant. The leaves can help to banish ama, flushing the kidneys and stoking the digestive fires. The root is traditionally used as a liver and skin remedy and as a blood tonic for fasting. Helpful with eczema, psoriasis, acne and hives, Dandelion is both cooling and strengthening for the liver. The root is also high in inulin (a natural prebiotic for our intestinal flora), which can help heal digestive issues, balance blood sugar, and moderate estrogen levels. The white latex in the stem has been known to dissolve warts.

“Back in my boyhood days, we used to eat dandelion greens just like they were going out of style. Whew boy! They were just so good to eat and were good for us…” –Tommie Bass

//Recipe: Spring Greens Pâté//

spring Pate-greens

This recipe is vegan, gluten-free and incredibly rich. Customize with a selection of your favorite spring greens and nuts. Serve with warm bruschetta, thick slices of cheese or with an array of crunchy vegetables. Perfect for any spring fling garden parties or Sunday Brunch.

Ingredientsblack walnuts cracked
3/4 cup black walnuts
1 cup wild spring greens
1/2 – 3/4 cup olive oil
1-2 garlic cloves
2 tsp nutritional yeast
salt & pepper to taste
Optional: 1 large onion to caramelize

Preparation & Exploration
First, roll around on your lawn. Then, collect handfuls of your favorite spring greens. Chickweed, garlic mustard, creasy greens… Nettles are delicious too, but it can be quite fibrous so keep this in mind when you’re deciding on proportions. I love to include a hearty does of garden chives as well.

You can use any type of nuts you please, but I just adore black walnuts. Hearty, abundant, and easy to collect, Black walnuts add an incredible richness and flavor to any dish. It’s taste is quite distinct, earthy and almost meat-esque. Harvest them in fall. Break off the black hull and let them dry for a week or so before storing. To open them I sit splay-legged in my yard and crack them between two stones and then pick out the nut meat with a bent fork, seam ripper, or awl.

spring greens cut
Directions
1. Pour your olive oil and garlic into a food processor or blender. Pulse until garlic is finely minced.

2. Add your spring greens and walnuts into the mixture bit by bit to avoid overtaxing your blender. (reserve some walnuts for garnish). Blend until nice and chunky or smooth as butter, whatever suits your fancy.

3. Once you reach desired consistently add in the nutritional yeast and salt and pepper. Blend to combine.

4. Garnish with nuts, chopped chives, or edible spring flowers (violets would be divine)

Optional: Caramelize and onion. This adds a whole new dimension to your pâté. Sweet, hearty, flavorful, yes. Chop your onion coarsely and put in a pan with some oil over low heat. Let them cook until they are just beginning to brown, and then stir (if you over-stir they won’t caramelize). Let them cook for at least 1/2 an hour. An hour or more would be ideal. Get fancy by adding a dash of brandy and covering for 10 minutes.

Et voilà!

Finished pate small

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How to Make Herbal Love Potions: Infused Honeys, Elixirs & Aphrodisiac Recipes

14 Thursday Feb 2013

Posted by Asia in Domestic Bliss, Earth Medicine, Inspirations

≈ 22 Comments

Tags

culinary aphrodisiacs, damiana, elixir, gifts, heart, herbal aphrodisiacs, herbal medicine, infused honey, kiva rose, love, lovers, recipes, relationship, rose, rosemary gladstar, valentine, valentine's day

I thought I’d share some of the more delicious material from my Love Potions class last night at Villagers. It was an intimate group of old comrades and new friends, gathered together to smell and taste a whole chest of aphrodisiacs… as well as chocolates, elixirs, flower essences and the ambiance of a most exquisite night.  It was such a delightful way to start my Valentine’s celebrations! (as was the rest of my evening… when I got home I poured myself a glass of whiskey and watched How Stella Got her Groove Back. Doesn’t it feel amazing to dote on oneself after a “hard” days work?)

Happy Valentine’s Day everyone! I hope you are surrounded by passion, love, and simply divine creativity!

chest of aphrodisiacs

What are Herbal Aphrodisiacs? Strictly speaking, herbal aphrodisiacs are any plant material (flower, seed, root or leaf) that excites, nourishes, sustains, or elevates sexual or sensual desire. But the story runs much deeper than that…

Screen shot 2013-02-04 at 6.32.48 PM

 How do Aphrodisiacs Work?  Like sexual desire itself, aphrodisiacs work mysteriously, often in a myriad of complicated ways. Some herbs are known for their ability to excite sexual arousal by directly increasing blood flow to your sweet spots, by toning and tightening genital tissue, or by enhancing general bodily juiciness. Many of our most commonly known aphrodisiac herbs are tonics, affecting the imbiber over a longer period of time to increase health, stamina and an overall hearty willingness to Screen shot 2013-02-04 at 6.40.02 PMget it on. In addition, some herbs help simply by relieving anxiety and quieting the mind, helping your body to cast aside stress and ease freely into intimacy.

Aphrodisiac Are Known To….

increase blood flow / relax as well as stimulate the nervous system / strengthen and tone the reproductive tract and other tissues / restore vitality and stamina / nourish the liver / balance hormones / support the endocrine system / calm anxiety/ stabilize mood / increase energy / nourish the heart / excite olfactory senses / increase sperm count and female fertility / calm digestion … the list goes on…

Where has all the Libido gone?

Common culprits: stress, depression, anxiety, pharmaceutical side effects, emotional disinterest, feelings of guilt or shame, lack of foreplay or compassionate communication, medical conditions and hormonal imbalance (for women, this often Screen shot 2013-02-04 at 6.45.18 PMmeans decreased estrogen, which occurs naturally in the latter half of their menstrual cycle or during menopause)

How Do I Choose the Right Aphrodisiac For Me? Taste them, smell them, try them. Take a single herb by itself for a few weeks and see if you notice a difference. Why do you want to try herbal aphrodisiacs? There might be a specific type of aphrodisiac that your body and its spirit are calling out for. Is your sex life lacking luster because of overwork? Maybe you just need a good old-fashioned nervine. Are you simply looking for a bit more…ahem…enhancement? Check out some yummy stimulants. Are you feeling flagged, tired, or general unease? You should look into a nourishing daily tonic. Maybe your heart simply isn’t in it. Explore some comforting heart healers and flower essences. If you have any health issues or illness make sure you do your reading to rule out any contraindications. Above all, go with your intuition. We have a “gut” instinct for a reason….

 Herbal Aphrodisiacs by Category

Screen shot 2013-02-14 at 11.05.24 AMScreen shot 2013-02-14 at 11.05.39 AM//Herbal Honeys//

Stove-top Method

This method is ideal for fresh herbs or if you are in a hurry.

1. Measure 1 cup honey per 2 tablespoon of chopped fresh herb (or 1 tbs dried)Screen shot 2013-02-12 at 7.54.32 PM

2. Pour your honey into a double boiler. (If you don’t have a double boiler you can easily create one by placing the ring part of the lid of a mason jar in a large pan. Fill with water until the ring is covered. Then, balance a smaller pot on top of the ring. The goal is to have the bottom of that smaller pot submerged in water, but not touching the very hot bottom of the pot containing the water).

3. Put your burner to medium/low heat. Once your honey is warm, add herbs and stir to distribute.

4. Let your honey sit for 1-6 hours. The longer it sits, the stronger it will be.

If you are leaving your honey for several hours, make sure to keep the smaller pot sitting in water. Add more water to your larger pot from time-to-time and don’t forget to stir! You want your honey to stay warm enough that you could comfortably put it on your skin.

5. When it tastes scrumptious, you are done. (Word of Warning: because the honey will be very warm, all the flavors won’t immediately jump out at you. Once it cools the taste will manifest 3-fold. If it’s still not strong enough for your tastes, try adding a fresh batch of herbs and reheating).

6. Strain your herb from the honey while it is still hot (once it cools down you ain’t ever gettin those herbs out). Use a piece of cheesecloth or fine mesh strainer and strain over a large bowl or directly into jars.

Sun Method

This method is lovely for any dried or delicate herbs

Screen shot 2013-02-12 at 8.00.27 PM1. Get a clean, DRY jar. (If the jar isn’t dry you risk inviting mold into your honey).

2. Put your herbs in the jar first and then pour honey over them. (It gets a lot messier the other way around)

3. Place your jar in a sunny window for one to two weeks…. or longer! If you’re feeling ambitious, turn the jar over each day to re-distribute the herbs.

4. I would recommending heating the honey just slightly in order to strain the herbs. (see   above)

//Elixirs//

Elixirs are basically a fancy name for an alcohol and honey infusion. There are several different ways to make an elixir and, as for combinations, the sky is the limit. Check out One Willow’s Amorous Hours Elixir for inspiration…

Amorous hours newsletter

Method 1: Separate but Equal

1. Make your infused honey (see process above)

2. Combine different tinctures (or just use a simple) to get the alcohol base.

3. Mix together your honey and tincture formula until it tastes just right. Fini!

Not sure how to make a tincture? Here is the fabulously easy folk method way of making alcohol extracts

1. Purchase the highest quality alcohol you can find (lots of people like using 190 proof vodka. If you prefer a milder extraction, try brandy or whiskey. If you plan on making a lot of tinctures I highly recommended buying pharmaceutical grade organic alcohol online. Alchemical solutions is a wonderful company!

2. If you are using fresh herbs chop finely (or grind) and put into a jar. Fill the jar 2/3-3/4 full with herbs (if using roots fill ¼-1/2 full)Screen shot 2013-02-04 at 7.44.28 PM

3. Pour enough alcohol into the jar to cover the herbs. Cap, label and store in a dark place for at least 6 weeks. Visit your tincture from time to time to give it a little shake and a good snuggle.

3. If you are using dry herb fill you jar only ½ to ¾ with herb (only ¼ to 1/3 if its roots). Pour alcohol over the herbs to fill the jar (You want about a 1:4 ratio of herb to liquid. If you want to get real fancy, have 60% of that liquid be alcohol and the remaining 40% water. Since dry herb lacks water, it will expand and take up some of that extra fluid.)

Method 2: All Together Now

1. Fill a jar with your herb material. It doesn’t have to be completely packed, but it should be full enough that there isn’t much airspace (fresh or dry is fine).

Screen shot 2013-02-04 at 7.44.22 PM2. Pour enough honey in to completely coat the herb. (Usually the ratio is about 1:3 volume for fresh herbs. So for a pint of lemonbalm you might use 1/3 pint of honey)

3. Once the herb is coated, pour your alcohol in to fill the remainder of the jar.

4. Cap your mixture and put in a cool dark place for 3-6 weeks. (You can use plastic wrap underneath the jar lid to make sure no extra air is sitting at the top and to avoid that metallic taste)

5. Strain, or don’t strain. It’s all up to you. If you do decide to strain and want to heat the honey, just be aware that some of the alcohol content will evaporate off.

//Recipes for Culinary Lovemaking//

Screen shot 2013-02-04 at 6.50.28 PM

Damiana Spice Tea
1 part damiana leaf
1 part rose petals
1/2 part spearmint leaf
¼ each: cinnamon chips, licorice root, ginger root, whole cloves

 Screen shot 2013-02-12 at 7.59.44 PM

<general tea ratio: 1 tsp-1 tbs dried herb per 1 cup water>

Sweet Heart Blend
1 part rose petals
1 part tulsi
½ part rose hips
½ part hawthorn berries
¼ each: ginger root, cinnamon & vanilla bean
pinch cardamom

Screen shot 2013-02-04 at 6.38.39 PM

Divine Love Honey                        Spice of Life Honey
1 part cinnamon                              1 part cinnamon
1 part star anise                              1 part ginger
1 part coriander                               ½ cardamom pods (if powder try ¼ ratio)
½ orange peel                                  ¼ cayenne
¼ ginger
¼ vanilla bean

Screen shot 2013-02-04 at 7.48.07 PMRosemary Gladstar’s
Damiana Chocolate Love Liqueur
1 ounce damiana leaves (dried)
2 cups vodka or brandy
1 ½ cups spring-water
1 cup honey
vanilla extract
rose water
chocolate syrup
almond extract

1. Soak the damiana leaves in the vodka or brandy for 5 days. Strain. Reserve the liquid in a bottle

2. Soak the alcohol-drenched leaves in the spring-water for 3 days. Stain and reserve the liquid

3. Over low heat, gently warm the water extract and dissolve honey in it. Remove the pan from the heat, then add the alcohol extract and stir well. Pour into a clean bottle and add a dash of vanilla and a touch of rose water for flavor. Let it mellow for 1 month or longer; it gets smoother with age

4. To each cup of damiana liqueur, add ½ cup of chocolate syrup, 2 or 3 drops of almond extract, and a touch more of rose water

Recipe from Rosemary Gladstar’s book: Herbal Recipes for Vibrant Health

<<<<<<0>>>>>>>

Kiva Rose’s
Rose Petal Elixir

http://bearmedicineherbals.com/wild-rose-elixir-a-favorite-first-aid-remedy.html

1 pint Mason jar
Fresh wild or domestic rose petals to fill your jar (make sure they have not been Screen shot 2013-02-04 at 6.53.46 PMsprayed!)
A little less than 1 pint of good quality brandy (or vodka. if using higher proof booze dilute with 50% water)
Approximately 1/3 pint of raw honey

1. Fill your jar with fresh rose petals. They don’t have to be packed down, but they should fill the jar so that there isn’t a lot of empty space.

2. If you don’t have enough rose petals to fill the jar, you could add some bee balm petals, chopped fresh ginger, zest of orange, lime, or lemon, etc.

3. Next, add honey to coat the rose petals and fill about 1/3 of the jar. Add brandy or other alcohol to the top of the jar. Place plastic wrap over the top and then screw on your metal lid. (if you don’t your mixture might start tasting metallic. Alcohol and roses are particularly adept at taking on those flavors) Allow to sit in a cool, dark place for 3-6 weeks before using.

Check out Kiva’s other recipes and writing on her incredible blog: http://bearmedicineherbals.com/

Screen shot 2013-02-04 at 6.49.50 PM

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Defined

[wool-gath-er-ing] v.
daydreaming, the gathering of thoughts and dreams as one might collect fallen tufts of wool

[wild-craft-ing] v.
the harvesting of herb, root, flower or inspiration from the wilds

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