A New Heartsease...

To Go A' Walkin' In the Woods - Walk #1

 

The forest trail near my condo is a study in natural abundance!

 

    Along this trail I forage for medicinal herbs and edible wild plants. I walk the trail three out of four seasons. In winter the plants are dormant and so am I...sitting by the fireplace sipping hot tea or cocoa, knitting, reading, pondering. My three season strolls give way to more of a focus on yoga.

    I'll share some of the seasonal pleasures I encounter walking the forest trail.

 

Wild Idaho-native honeysuckle is a feast for the eyes.

 

    Honeysuckle is also a sweet mini-sip if I pull one of the tubular flowers, raise it to my lips like the wee trumpet it is, nip off the end, and suck a drop of sweet nectar. Of course, it's favored by the hummingbirds, so I only indulge in one blossom.

 

In the spring bunchberries bear a single, white four-petaled blossom.

 

    At this time of year bunchberry flowers have disappeared and the plants recede back into the general green of forest undergrowth.

 

In fall the bunchberry comes into predominance again with its crown of bright red berries.

 

    Bunchberries may be eaten raw or cooked. However, they aren't particularly tempting to humans because of their pulpy texture. The flavor isn't great either. Tiny in size, a lot of these berries would have to be gathered, so I leave them to the wildlife and simply admire them visually. I think of them as more of a survival food and a harbinger of autumn.

 

First small white flowers, then green, hairy fruits. With anticipation I await the ripening!

 

    All along the forest trail grow black raspberry brambles. When first I saw them years ago, I assumed they were a small blackberry. Not so!

    Black raspberries have always held a particular mystique for me because I'd heard of them but never chanced upon them in the wild, in a plant nursery, in mine or in anyone else's garden! Now, they're an abundant gift of nature that I particularly enjoy. 

    In June they begin to ripen and I begin to harvest! There are plenty for both the critters and for me. I freeze them for smoothies, eat them fresh out of hand, and always make a quart of black raspberry brandy to sip on snowy winter nights alone or with friends.

 

The black ones are ready to pick!

 

    I took the photo above only a couple of weeks ago. Within days the majority of the berries had ripened to a sooo deep a purple that they appear to be black. I harvested a bunch of them.

 

A jar filled with black raspberries and topped off with brandy rests for six weeks to allow berry-goodness to leach into the brandy. Some of the color has already been leached from the berries into the brandy.

 

    On August 19th the soaking will have finished and I'll strain off the berries, possibly using them to make a galette or pie. To the brandy I'll add honey or simple syrup to sweeten to taste and pour the deep garnet liqueur into a pretty decanter. It will be served in wee cordial glasses. 

 

White roses adorn a huge wild rose bush at one end of the trail.

 

    On another forest trail I sometimes frequent most of the wild roses range in color from light to dark pink. All are of the same variety and delight my eyes in early to mid-June.

    Now, in mid-July, the blossoms have fallen and in their place green "hips" are forming. In the late summer the hips begin to change color.

 

In autumn I'll gather the bright red hips.

 

    The  bright red to orange-red hips are a powerhouse of Vitamin C! I gather them to simmer them fresh in honey to make a delicious syrup to sweeten herbal tea or pour onto pancakes, crepes, or French toast. I can dry them to make rose hip tea, too. 

    To make rose hip syrup, rinse the hips of dust and set to drain on a clean towel. Place the hips in a saucepan and pour in just enough honey to cover them. Simmer gently until the the hips soften. Strain out the hips - don't press them you don't want the tiny interior hairs in your syrup. Store the rose hip syrup in a jar in a cupboard or pantry.

    The hips are full of tiny hairs attached to tiny seeds, so I dry the hips whole for tea. A refreshing soda may be made from rose hip syrup by adding a tablespoon or two to a glass, tossing in some ice cubes and pouring on sparkling water. 

    Today's walk has come to a close all too soon. In the next post we'll take another stroll and see what the Forest trail has to show us!

 

 

 

 

    

Foraging For Herbal Medicines: Elderflower, Yarrow, Oregano and Field Mint

White Yarrow is hung to dry between oregano.

 

    Each year towards the end of spring and beginning of summer, I forage along the forest trail near my home for a variety of edibles and medicinals.

   A couple of weeks ago I gathered elderflowers, yarrow, and oregano. These have since dried, but the wild mint wasn't in bloom yet, so I wasn't able to gather that until last week. It's now dry so I can now strip the leaves and blossoms from the stems for adding to the dried elderflower and yarrow.

 

The wild mint is now dried. I'll add the leaves and blossoms to the previously dried elderflower and yarrow in the canning jar. Once mixed together I'll add the completed Winter Cold Tea mixture to a larger jar and label it so it will be handy at the first signs of sneezes, sniffles or a scratchy throat.

 

   With the elderflowers, yarrow, and wild mint I make an herbal tea that will soothe winter colds and flu, and more.

    Elderflowers relax coughing and reduce congestion. As an infusion (a strong tea) it tones the mucus membranes making them less prone to infection and drying up excess mucus.

    Elderflower causes mild perspiration helping to reduce a fever. It also aids arthritis suffers by removing toxins through increased sweating and urination, and reducing inflammation. If taken as a tincture a few weeks ahead of hay fever season, it will lessen the severity of attacks. Elderflowers have a mild taste in a tea mixture.

    Yarrow is useful for healing wounds when used as a poultice or salve. When dried and powdered it may be applied to nicks, abrasions, and to shaving mishaps as a styptic (or alum) to stop bleeding. For colds and flu it aids in lowering fevers and drying up mucus. Yarrow has a slightly pungent taste and aroma.

    Wild mint and peppermint have similar properties so if you cannot find wild mint (also called "mountain" or "field" mint) you can use peppermint. It should be gathered when the tops begin flowering. Gather the upper five, or so inches - aerial parts - so you get leaves and blossoms. 

    Wild mint is antispasmodic to the digestive system. It soothes the lining of the stomach and colon calming the nauseous feeling that can arise from the post-nasal drip of colds. 

    Mint is cooling, antiseptic, and antibacterial due to the menthol component of its oils. It will soothe headaches associated with colds or flu. Mint also makes any medicinal tea blend taste better.

    

Returning home with fresh yarrow and oregano in one of my collecting bags.

 

    Oregano isn't a native plant here in Idaho, but along the trail where I walk it has escaped/naturalized - likely from a nearby garden. It lines both side of the trail and each year I gather some for culinary and medicinal purposes. 

    Oregano is a powerful antiseptic, antiviral, and antibiotic. It's used to treat respiratory conditions such as colds, flu, bronchitis and asthma. Infused in oil for six weeks, strained, then diluted one to one with plain olive oil, it may be rubbed onto painful joints caused by arthritis. Oregano oil may cause skin irritation hence having to dilute the infused oil with more oil. It is said that this diluted oil will also relieve toothache, although I haven't tried it for this.

    Taken as an infusion it reduces flatulence and stimulates the flow of bile.

    My Winter Cold Tea is made made from equal parts dried elderflower, yarrow, and wild mint. It doesn't generally include oregano. 

    Instead, I'll make a tincture using fresh oregano and brandy or vodka and let it soak (macerate) for six weeks. After straining off the spent herb, the infused liquor is bottled. I'll add a dropper full of oregano tincture to an infusion of my Winter Cold Tea if I feel I  need to add oregano's healing properties to the tea.

    To make a Winter Cold Tea infusion (strong tea) I'll add one heaping tablespoon of the tea mixture to an 8 oz canning jar and pour on 6 oz of boiling water. Top with a lid - I use a canning jar lid - or something flat to keep the steam in. Let it steep for 15 to 20 minutes. Wrap a towel around the jar to keep the heat in.

 

Cover the jar - I use a fitted canning lid - to keep in the steam. Next, I'll wrap a towel around the jar to keep the infusion hot until its 15- to 20-minute steeping time is over.

 

    Strain the infusion into a warmed cup or mug, add a teaspoon of raw, unfiltered honey to sweeten - for its throat-soothing and antiseptic qualities - and a squeeze of lemon juice for some Vit C and to reduce inflammation.

    Inhale the steam rising from the cup. It'll soothe your nasal passages. Sipping the tea will ease the symptoms of a cold or flu and settle the stomach while relieving that stuffy-head feeling. The tea tastes a little bitter, slightly astringent, and pleasantly herbaceous. It's a very comforting brew.

    You can also "toddy" the tea by adding a tablespoon or two of brandy.

 

A steaming cup of comfort!

 

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Notes:

    Pregnant women should not use either yarrow or oregano. Mint is generally deemed safe to use, but it's always wise to check with one's physician.

    While I choose to self-treat with herbal remedies, this is a decision one should make for oneself, preferably in consultation with one's medical professional.

    Collect responsibly. Never take more than 10% from any given plant or more than 20% from a grouping of plants. 

    Collect with a grateful heart these gifts of Nature.