Wise Woman Herbal Ezine

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  • Tuesday, May 28, 2013 12:30 PM | Anonymous
    Wild Waldorf Salad
    Serves 6-8
    I first made this salad with dandelion leaves from the supermarket.
    Everyone loved it, even children.
     Then I used wild dandelion leaves. Still tasted great.
    Then I substituted young, tender plantain leaves, chopped very small.
    That was so good I began to think I could use any green at all and end up with a yummy salad.
    I plan to try it with yellow dock leaves, garlic mustard leaves,
    creeping jenny leaves and flowers, and even young cronewort.
    Write and tell us what wild green you used and how your Wild Waldorf turned out.


    •     2 cups chopped wild, edible leaves
    •     2 cups diced apple with skin (1 large apple)
    •     1/3 cup walnuts, toasted and chopped
    •     1 cup firm goat cheese, diced
    •     5 tablespoons extra virgin olive oil
    •     3 tablespoons herbal vinegar or apple cider vinegar
    •     1 tablespoon honey
    •     1 tablespoon mustard
    •     salt to taste

    Combine chopped wild leaves, apple, and walnuts. Combine oil, vinegar, honey, and mustard in a small jar, put on lid and shake well. Pour over the salad. Stir well. Add goat cheese and salt. Stir gently. Marinate several hours before serving.
    Preparation time: About thirty minutes including picking the wild greens.
  • Thursday, May 23, 2013 12:06 PM | Anonymous
    The barberry (Berberis thunbergii) [photo 18] is blooming too. Oh, those fairies have been busy, busy, busy. This is the Japanese barberry – the leaf margins are smooth, not toothed – but all Berberis are useful. The leaves can be eaten in salads. The berries make an excellent conserve. And the bark of the branches and roots contains the important medicinal compound, berberine, an anti-infective alkaloid.
    We’re nearing the river. Can you hear the rush of the little falls near the bend in the river? Under these trees is where the fairies left their pantaloons to dry out after swimming. Even the field guide agrees: calling them white Dutchman’s breeches (Dicentra cucullaria). [photo 19]

      [photo 18]                                                                  [photo 19]
    What’s this? Blooming among the needles between the big white pine and the eastern hemlock? You’re right! It’s a pink lady slipper orchid (Cypripedium acaule). [photo 20] Like the hepatica we saw earlier, the roots of this rare orchid used to be used medicinally as a nervine, but not now.
    That’s a pileated woodpecker making all that racket. And the chickadees sure are noisy, too. Is something upsetting them. Oh! Look! A red-tailed hawk, circling right above us! And a red flower at our feet.
    This stunning flower is red trillum, or wake robin (Trillium erectum). [photo 21] The root of this uncommon beauty was once used to help women giving birth since it contains the hormone oxytocin, which encourages uterine contractions. (The drug version is called pitocin.) Note the three green sepals, the three red petals, and the three-part leaf. Surely a plant of the goddess, and herb set aside for women. Let’s not disturb her, but be on our way.

      [photo 20]                                                                  [photo 21]
    I’ve saved the best for last, though it isn’t, strictly speaking, a wild flower. At least, not now. It will flower, but later in the year, after the leaves have died. And it is the leaves and bulbs of this plant that interest me. Here, in the seep of this spring, her it is: a beautiful patch of wild leeks (Allium tricoccum) [photo 22], also known as ramps. The smell and taste is stronger than leek, stronger even than garlic. Ramps are delicious cooked and they make a knock-out vinegar. Shall we dig a few to have with our dinner?

      [photo 22]

    Thanks for coming on this walk with me. Join me for daily walks in the woods at the Green Witch Intensive coming up this July, or the Green Goddess Apprentice Week in early August . Join the sacred circle of women at the Wise Woman Center for these events, or for a free moonlodge, or a work exchange weekend.  Or come see me at the Midwest Women’s Herbal Conference. I’ll be there soon.
    Green blessings.
  • Thursday, May 23, 2013 11:46 AM | Anonymous
    Dear friends and students,

    Welcome back to our native wildflower walk in the deep woods of early summer. If you are just joining us, you may wish to read last week’s ezine first. But you don’t have to. You can jump in right now, right here and enjoy the walk.

    Follow me over this wall, around the fallen oak, and past the small quarry pond and we’ll soon come to my secret patch of dwarf ginseng (Panax trifolius), [photo 12] one of the finest of the many spring tonics that grow here. Where it grows thickly, I’ll gently cut off a leaf. Here, have half.  Savor it. My mouth waters for this taste in the spring, so I make an annual pilgrimage every May to be with it and nourish myself with its wildness.

    And right next to it is gold thread (Coptis groenlandica) [photo 13] in bloom. You and I met gold thread some weeks ago, at the right time to harvest its yellow root/rhizome.  Now, we need only sit here and let our imagination turn the flowers into fairy lanterns that will light the way to the gala fairy ball.

      [photo 12]                                                                  [photo 13]
    We need no imagination at all to see those strange-looking green leaves as large green umbrellas. That’s American mandrake, mayapple (Podophyllum peltatum). [photo 14] The leaves are big enough for an entire family of fairies to shelter under in a thunderstorm. The entire plant is quite poisonous, except for the fruit, the May-apple (which usually ripens in July!), but once again, the deer always beat me to them.
    Jump across this little stream and let’s explore a swampy area. Lok at this patch of big, vibrantly-green leaves all folded up like fans. That’s Indian poke, or false hellebore (Veratrum viride) [photo 15]. Like the mandrake, it is poisonous. Unlike the mandrake, it grows tall, up to eight feet when it is flowering.

      [photo 14]                                                                  [photo 15]

    Stand still and close your eyes. Open your ears. The warblers are back – the myrtle warbler, the palm warbler, the black and white warbler, and the chestnut-sided warbler. Now, inhale. That delicate sweet scent is spicebush (Lindera benzoin) [photo 16] in bloom. All parts of it have been utilized as seasoning for food. The hard berries are similar to cloves, the aromatic leaves, which aren’t out yet, are somewhat like bay, and the twigs are spicy, but not peppery. And it is so beautiful. Altogether agreeable, to all the senses.
    It’s only a little further to the river. Let’s follow the crows. They’re going that way. Along the way we can visit with the dwarf blueberries (Viburnum anfustifolium). [photo 17] Aren’t their flowers lovely? Each one will turn into a blueberry, but I’ve yet to get more than a berry or two to eat, because the deer always beat me to them (and they eat them while they’re still green, too).

      [photo 16]                                                                  [photo 17]

    continued ....
  • Sunday, May 19, 2013 2:11 PM | Anonymous
    Greetings of early summer joy to each and every one of you.
    Shall we go on a walk in the woods on this delicious day? The sun is warm and the trees are in blossom and not yet leafed out. It’s the perfect time to find and enjoy the native wildflowers of the deciduous forest, which tend to bloom while they are still bathed with sunlight, before the emerging tree leaves plunge them into shade.

    The air smells fresh. The sky is cerulean blue. Everything is teeming with energy. And no doubt there will be lots of fairies joining us on our walk. Take off your shoes if you wish, and come along.

    Our first wildflower reflects the sun and the sky: It’s light-blue with a yellow eye at its center. I call it “Quaker ladies,” an alternative to the usual field guide name of “bluet” (Houstonia caerulea). [photo 1] It’s said to be a headache remedy. Hmmm. I guess if you sent the kids out to harvest several hundred of these little flowers – and they are so abundant you could harvest hundreds of them – you’d at least get an hour of peace and quiet to resolve your headache.

      [photo 1]                                                            

    If I had a headache, though, I would prefer to eat violet flowers as my remedy. The darker the purple, the stronger the effect on the head, so this one [photo 2] would be better than this one [photo 3]. They are all tasty though, and surely they are robes for the fairies if the night grows cold.

      [photo 2]                                                               [photo 3]

    Well! The fairies certainly are enjoying themselves painting the flowers this year. Here’s a patch of Quaker ladies dressed in white instead of the usual blue. [photo 4]  

    On the top of this mossy cliff is the inappropriately-named, but very beautiful, wild oats (Ulvularia sessilifolia). [photo 5] This dainty fairy dress, quivering in the slightest breeze, is a bellwort, not a grass, and this particular species has leaves that touch, rather than clasp, the stalk.

      [photo 4]                                                                   [photo 5]

    Aha! Here’s one of my spring favorites – and certainly a favorite of the fairies – gaywings or fringed polygala (Polygala paucifolia). [photo 6] It always makes me smile when I find it. Perhaps the fairy queen will wear one to the ball this weekend. (for those who can count, photo five to be added later today)...

      [photo 6]

    Or perhaps she will wear a red and yellow party dress of wild columbine (Aquliegia canadensis). [photo 7] They are here, at the edge of, and across the face of, this cliff.  And, this lovely plant, growing in a crack in the rock, is early saxifrage (Saxifraga virginiensis), [photo 8] the rock breaker, one of seventeen species in my area according to Peterson’s.    

      [photo 7]                                                              [photo 8]

    Over there, beside the trail, is trailing arbutus (Epigaea repens). [photo 9] I can’t take you to see it and I don’t know if I even dare to take a picture. It’s so shy, it sometimes dies if you look directly at it. Really. I thought it was a tall tale until I saw it happen. When it flowers, the fragrance is sensational, so I lie next to it, with my eyes closed, reveling in the scent.

    Down this path there are more yellow lilies springing up from the damp ground. They are heralded by strange leaves that are mottled like a trout, thus the name trout lilies (Erythronium americanum). [photo 10] Their perfect tiny yellow flowers are used by fairies as caps or skirts, I’m sure.

         [photo 9]                                                              [photo 10]

    And here, almost hidden by the leaves, is a famous plant that used to be used to help the liver, round-leaved hepatica (Hepatica americana). [photo 11] The flowers come in amazing shades of purple, blue, pink, and white. There’s no reason to disturb a relatively-rare native perennial, since there are so many abundant, common plants, like dandelion, that help the liver.

    Follow me over this wall, around the fallen oak, and past the small quarry pond and we’ll soon come to my secret patch of dwarf ginseng (Panax trifolius). [photo 12]

      [photo 11]                                                           [photo 12]

    We will continue next week.
    Green blessings.

  • Thursday, May 02, 2013 1:48 PM | Anonymous
    Fairy Salad
    Serves 4

    •     16 Violet (Viola) flowersfairy salad
    •     8 Periwinkle (Vinca minor) blossoms
    •     24 Creeping Jenny (Glechoma hederacea) tops
    •     12 Purple dead-nettle (Lamium purpurea) tops
    •     12 Dandelion blossoms
    •     12 Forsythia blossoms
    •     32 blossoms from garlic mustard or any other wild cress
    •     8 springs of wild oregano or any other wild mint
    •     8-16 tender cronewort tops

    For best results, all ingredients in this salad must be wild. Growing wild in your garden does count as wild. You can substitute or leave out any ingredient except the cronewort tops and the violet blossoms.

    Give thanks as you harvest each blossom, each leaf. Be aware of the gifts you are receiving. Open yourself to the realm of the fairies as you touch each plant. Invoke the fairies as you make your salad, as you drizzle tamari on it, as you add some wild chive vinegar or cronewort vinegar, and as you slosh on the olive oil. Give thanks. Invite the fairies to join you as you consciously eat the green (and yellow and blue and purple and silver) blessings that you have gathered for your meal. Give thanks.  

    And when you awaken, you will remember your beautiful dream of the fairies.
  • Thursday, May 02, 2013 1:30 PM | Anonymous
    Weed Walk

    Violet (Viola)
    Few things give me as much joy as buttering a piece of whole wheat toast and taking it out into the woods, picking violets as I walk, until my toast is covered with them – purple, white, and yellow – and then breakfasting on it.  Welcome May! Welcome fairies! Welcome bare feet! The showy flowers of the violets are not the reproductive flowers, which come later and are green and hidden under the leaves. So pick violets to your heart’s content. Decorate your salads with them. Make violet honey. Flirt with the violet fairies. Rosemary Gladstar and I talk about violet honey in our teleseminar.  And you will enjoy the YouTube of the apprentices and I making violet honey.

    Wild madder (Galium mollugo)
    There are numerous members of this interesting plant family in my area, but this is the most edible of them all. Many Galium sisters contain coumarin, a compound that can increase blood thinning and may interact unfavorably with blood thinning medications (which are taken by lots of people older than fifty). Sweet woodruff is a Galium. May wine is made by soaking fresh green herb woodruff in white wine overnight. It began life as a medicine, to reduce the risk of stroke. There is no problem with eating wild madder, as it has little or none of the compound.  I pinch off the growing tips to add to my salads, thus insuring that I get continuous little shoots to eat. Cleavers is another Galium sister. We will play with her in a few weeks.

    Creeping jenny (Glechoma hederacea; John Lust cites it as Nepeta hederacea in The Herb Book)
    This prolific member of the mint family is a superb remedy for those dealing with chronic lung issues. The tincture of the flowering plant, in 1 dropperful doses taken 2-3 times a day, may be used to clear bronchitis, laryngitis, as an aid to breathing for those with allergies and asthma, and even as a remedy for summer colds. Like its mint family sisters, Jenny, or Jill over the ground, is an aid to appetite and digestion. It is recommended to relieve diarrhea in children. And, of course, it makes a pretty, and tasty, addition to any spring, summer or fall salad. This is a plant you can count on to be there for you.

  • Thursday, May 02, 2013 1:21 PM | Anonymous
    Green Greetings to you all!

    Are you finding it hard to keep up with all the plants coming into bloom? And all the plants that are ready to harvest? And all the plants you want to plant in your garden? And all the plants that you want to learn about? Me too!

    Remember: it takes seven lifetimes to become an herbalist.
    Be gentle with yourself.

    Start slowly.   
    Identify one new flower a day.   

    Choose a green ally to breathe with every day.  

    Learn all you can about that one plant. 

    Learn as much as you can from the plant itself.  (My correspondence course, Green Ally, and my CD set, Your Green Ally, provide guidance on how to do this.)

    One of the best ways to learn about plants and to bring them into your life is to eat them. This is a great time of the year to eat flowers. And with all the plants in bloom right now, it is the perfect time to make a flower filled Fairy Salad. This Fairy Salad will open your senses to the fairies; you may see them, hear them, feel them, even catch a tendril of their honeyed, pollened, nectared smell. I trust it will encourage you to look for colorful flowers all year to enjoy in your salads.

    May Day is the day the fairy gate opens and the fairies come dancing into the garden.  Lure them to stay with you by providing a wild corner in the garden where people are not allowed (except, perhaps, with need, after the fairies have returned to their underground homes the end of October).  Fairies like variety; they love flowers of course. Fairies are attracted to things that shine and things that move and spin.

    In pursuit of wild salad greens, we looked at three wild greens that are delicious salad plants last week. This  week I offer you three more salad fixin’s, including my dear old friend, shy violet. And there will be three more two weeks after that. In between, we’re going to get out of the gardens and into the forest to check in with some beautiful flowering (and medicinal) plants out in the deep woods. I hope you’ll come along.

    One of my mentored students asked me to write about safe places to harvest salad greens and medicinal plants. She noticed that in my early work I suggest not harvesting within 50 feet of a road, but that in my recent YouTube videos I am sometimes right by the road. It is true, I do feel safe harvesting near roads.

    One of the main exhaust gases from the combustion of gasoline is carbon monoxide. Plants take in carbon dioxide. They then cleave one oxygen atom off the dioxide to make it monoxide. Both forms (carbon dioxide and monoxide) are poisonous to people, but not to plants. (Oxygen is poisonous to plants.) When plants cleave off that one atom of oxygen, it becomes a free radical and causes oxidative stress on the plant.

    Plants near the road thrive in the presence of the high levels of carbon monoxide, which cuts down on oxidative stress, helping them be healthier and better medicine. So, yes, I do harvest near the road if that is where the best plants are growing. Some, like coltsfoot and mullein (herbs that help the lungs) positively thrive in roadside ditches and road cuts. Others, like shy woodland ginseng and skullcap, wouldn’t be caught dead growing beside the road, indeed!

    Use your fairy-enhanced senses to find the best places to harvest plants. Trust your intuition. Have confidence in yourself.

    Green blessings.
  • Thursday, April 25, 2013 7:41 PM | Anonymous
    Dandelion Italiano

    This makes about a quart of intense, delicious marinated greens.

    It keeps in the refrigerator for 7-10 days.
    So I make a lot at once (doubling the recipe) and eat it bit by bit.

    You will need:   

    •     a “bunch” of dandelion leaves
    •     a kettle and a 2-quart (or larger saucepan) or 2 large saucepans
    •     a gallon of water
    •     a stove or other heat source
    •     a 2-quart storage dish with a tight lid
    •     tamari
    •     powdered (or granulated) garlic
    •     or fresh garlic, finely minced
    •     extra virgin olive oil


           Harvest a pound of dandelion (or chicory) leaves.
           Or buy them in the produce department of your favorite store.
           Fill the teakettle (or saucepan) with water and put it on a high heat.
           Pick out any yellow, brown, or blackened leaves. Rinse well. Cut into 1-inch pieces.

           Put the cut dandelion greens into the empty (cold) saucepan.
           When the water boils, pour it over the greens, just enough to cover them.
           Refill the kettle and return it to a high fire.
           Stir the greens in the hot water. You may taste the water if you wish. It is bitter.
           We are leaching the bitterness out (but not the nutrition) out of the dandelion.
           When the kettle boils, drain the greens, then cover them with boiling water.
           Refill the kettle and return it to a high fire.
           Put a fire on under the dandelion greens and bring them to a boil.

           Drain the greens and again cover with boiling water from the kettle.
           You may taste the water if you wish. It is less bitter than the first.
           Cook greens until fairly soft, about 20-30 minutes.
           Put hot greens in storage dish.
           Add 2 tablespoons tamari and stir.
           Add 2 teaspoons garlic powder or 3-4 cloves fresh minced garlic and stir.
           Add ½ cup olive oil and stir.
           Taste. Add more tamari, more garlic, or more oil as your taste buds decree.
           Serve warm or cold. Store, tightly lidded, in the refrigerator.

  • Thursday, April 25, 2013 7:34 PM | Anonymous
    Weed Walk

    Garlic mustard (Alliaria officinalis)
    Here it is again. Return, return, return. The loathed and loved, hated and heralded, vicious, vibrant garlic mustard. Grab it while it is still young and tender. Once it bolts (sends up a flower stalk), it gets too bitter for many palates. (Not ours, I will admit. I continue to put flowers and little leaves from flowering plants into my salads.) There may be a new YouTube of Monica Jean and I making garlic mustard root (also known as wild horseradish) vinegar. One of my prize vinegars and ever so helpful for clearing the sinuses.

    Baby cronewort (Artemisia vulgaris)
    And here comes Artemis striding back from her winter journey, spreading her silver radiance over the ground. Return, return. The little emerging fronds of cronewort are outstanding in salads, especially when chopped up a bit. When I am clearing an area of cronewort (it is soooo invasive), I keep the roots and leaves, rinse them well, then make a vinegar of them. It is delightful as a salad dressing, especially for invoking dreams of fairies, but I get ahead of myself, Fairy Salad is next week.

    Dandelion (Taraxacum officinale)
    And now the most famous spring tonic in the world makes her return appearance. Welcome back Dr. Dent-de-lion.  You are a most generous and compliant plant: Any part of you, harvested at any time, and prepared in any way, can be used successfully to benefit the digestive system, liver, pancreas, kidneys, and breasts. You will want to check out the simple recipe for Dandelion Wine (and lots of other dandelion recipes) in my big green book Healing Wise. And do be on the lookout for dandelion greens at farmers’ markets, green grocers, and supermarkets this month. When you find them (or harvest your own), try one of my most cherished recipes, Dandelion Italiano.

  • Thursday, April 25, 2013 7:31 PM | Anonymous
    Green greetings to you all.

    ‘Tis the season of return. The heron stalks the pond again. The swallows dive bomb the cats once more. All the colors of the tropics have come North and are singing beside my window. Return, return, return. The nettles spring forth, growing inches overnight. The fruit trees are budding. The peepers’ chorus wakes up the sleepy moon. Return, return, return.

    ‘Tis the season of wild salads. At last! Every day some tender new green presents herself to be added to our salad. Those of you who know that I claim there is no nutrition available from raw food may wonder why I bother to make or eat salad. First, I actually do cook my salad. Second, I am getting things other than nutrition from my salad.

    There are five ways to cook our food: by heating, by freezing, by dehydrating, by fermenting, and by covering with oil. And the last is how I cook my salad, by using plenty of olive oil on it. (If you doubt this, let the salad sit for several hours after pouring oil on it and see how cooked it looks.)

    Besides nutrition (which I do get, since I have cooked the salad with oil), I also get soil bacteria and wild DNA from my salads. I get soil bacteria (but not actual soil) since I do not wash my wild greens. I am able to harvest them with dirt, so there is no need to rinse them. They go directly into the salad, soil bacteria and all.

    Soil bacteria are important guardians of our health, helping the immune system, protecting the gut against foreign bacteria, and improving our ability to get nutrients out of all the food we consume.

    Wild plants have wild DNA. And wild DNA nourishes the wildness in me. When I harvest something wild, something I neither planted nor tended, it must be received as a gift, and, as such, it nourishes my connection to Nature. It reminds me, at the deepest heart level, that I am part of the whole, that I am the precious child of my Mother, and that I will always be provided for by Her.

    Adding wild greens to my salads gives me a taste for the variety of life. And it opens my eyes to the abundance all around me.

    Green blessings are everywhere. Even in the supermarket, where big bunches of dandelion are for sale. Grab a bunch or two and try this week’s yummy recipe: Dandelion Italiano.

    And please come join me at Rowe Center for a magical weekend May 3-5, exploring Tree Medicine. We will trance with the trees, walk with the trees, harvest tree parts for medicine, and perhaps even make a magic wand or two.

    Glorious green blessings to you until next week.

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