DAMN IT Don't you know it - every time you get a season where you can't stop finding chanterelles... like, it's annoying to keep harvesting them... you go to a friggin grocery store and there they are, in better condition than the frankenbabies you picked yesterday, and they are $10/lb. Do you know what a pound of chanterelles looks like? A LOT. Here's a friggin picture that I took specifically to demonstrate. All joking aside, it is glorious to be in a glut of wild mushrooms. This is one of those years when chanterelles in the PNW look like they have had a real nice time munching on pure lard all season long. But not every year is like this, and... reminder... many mushrooms require entire ecosystems to be in harmony in order to fruit. For example, Cantharellus Cascadensis (newly recognized species!) requires old Fir or Hemlock trees in order to fruit. If our old-growth forests are logged we won't see these mushrooms again until the trees are old enough to support and trade nutrients and water with chanterelle mycelium. This could mean a 50-year chanterelle drought in places that have been logged. So! Don't forget to do everything in your power to protect forests and wild places if you love mushrooms. Also here's a recipe for Chanterelle and Chicken Paté for the years when all you'll have are sad little crumbs. Meanwhile if you're in a glut, just brown a whack of them in butter and eat them on toast. Them's the Dregs |
Kingdom: Plantae
Family: Cannabaceae
Genus: Humulus
Species: Lupulus
varieties: var. lupus (European) and var. neomexicanus (native) -- (although poorly studied)
Common Name: Hops
Hops are most commonly known for their bitter/floral/citrusy contributions to the flavour of beer, notably the iconic Westcoast IPA. The reason an Imperial Pale Ale from the Westcoast of North America should taste hoppy is because our wilds, rogues, and roadsides are covered in renegade hops. Here in BC, the district of Squamish was founded by its hop industry at Alice Lake, and since then, the farm escapees have travelled around the province, a boon for wild harvesters and Indigenous Gatherers seeking a lovely spring shoot or floral medicine.
Key Features: Smells like beer, especially the flowers! The mature leaves are shaped like the baby of a maple leaf and a club while younger leaves or leaves of different varieties may simply be one toothed lobe. The entirety of the plant is covered in brisk hairs to help it climb even the smoothest of surfaces. Shoots are in season during the spring and flowers in hot summer.
Edible/Medicinal Parts: Shoots can be steamed, blanched, stir-fried, and pickled like asparagus. As the plant matures its aerial parts become tough and spiky. The flowers are heavily scented and contain cannabinoids and phytoestrogens which are helpful in relaxation and menopause, respectively. It's best to collect flowers to flavour beer while they have lots of pollen and before they have developed seeds because the seeds get into filtration equipment. I have made teas from the flowers as well as potpourri, and pillows for their soothing effect (especially when I'm on the rag).
Family: Cannabaceae
Genus: Humulus
Species: Lupulus
varieties: var. lupus (European) and var. neomexicanus (native) -- (although poorly studied)
Common Name: Hops
Hops are most commonly known for their bitter/floral/citrusy contributions to the flavour of beer, notably the iconic Westcoast IPA. The reason an Imperial Pale Ale from the Westcoast of North America should taste hoppy is because our wilds, rogues, and roadsides are covered in renegade hops. Here in BC, the district of Squamish was founded by its hop industry at Alice Lake, and since then, the farm escapees have travelled around the province, a boon for wild harvesters and Indigenous Gatherers seeking a lovely spring shoot or floral medicine.
Key Features: Smells like beer, especially the flowers! The mature leaves are shaped like the baby of a maple leaf and a club while younger leaves or leaves of different varieties may simply be one toothed lobe. The entirety of the plant is covered in brisk hairs to help it climb even the smoothest of surfaces. Shoots are in season during the spring and flowers in hot summer.
Edible/Medicinal Parts: Shoots can be steamed, blanched, stir-fried, and pickled like asparagus. As the plant matures its aerial parts become tough and spiky. The flowers are heavily scented and contain cannabinoids and phytoestrogens which are helpful in relaxation and menopause, respectively. It's best to collect flowers to flavour beer while they have lots of pollen and before they have developed seeds because the seeds get into filtration equipment. I have made teas from the flowers as well as potpourri, and pillows for their soothing effect (especially when I'm on the rag).
Tinctures are a way to support your health that is outside of the corporate, capitalist, pharmaceutical industry. As a person who has had some very bad experiences with western health care, and as someone who has totally annihilated my gut flora because of chronic strep throat and inappropriate prescription of antibiotics (wrong strains, wrong regimens, wrong application, etc), I prefer to make my own medicine.
Making natural medicine has caused me to look inward and tuned me into the state of my body. It has helped me gain a sense of empowerment and autonomy. That said, if I had an illness that required one-dimensional treatment like a terrible infection, acute pain, or surgery, of course I would take whatever treatments would be effective.
Remember that it is up to you to determine what works for you. Even when western medical doctors say it a treatment is imperative, remember that your body and life are your own and understand the consequences of your choices. If making natural medicine is something you think will empower you and help attune you to your body, all I can say is, I feel it works very well for me and have heard the same from many others. There is nothing like the intimacy of collecting your own plants for medicine , eating them for their nutritional healing properties, and studying them and preparing them for acute situations and ongoing support. I would argue that this is a spiritual connection that cannot be fostered through mainstream western medicine and if your ailment is spiritual, this process is what will heal you.
However, also remember that dogma can kill you - I don't recommend sticking to your guns for the simple principle of it. Be honest when you're in over your head and take help when it's helpful.
Making natural medicine has caused me to look inward and tuned me into the state of my body. It has helped me gain a sense of empowerment and autonomy. That said, if I had an illness that required one-dimensional treatment like a terrible infection, acute pain, or surgery, of course I would take whatever treatments would be effective.
Remember that it is up to you to determine what works for you. Even when western medical doctors say it a treatment is imperative, remember that your body and life are your own and understand the consequences of your choices. If making natural medicine is something you think will empower you and help attune you to your body, all I can say is, I feel it works very well for me and have heard the same from many others. There is nothing like the intimacy of collecting your own plants for medicine , eating them for their nutritional healing properties, and studying them and preparing them for acute situations and ongoing support. I would argue that this is a spiritual connection that cannot be fostered through mainstream western medicine and if your ailment is spiritual, this process is what will heal you.
However, also remember that dogma can kill you - I don't recommend sticking to your guns for the simple principle of it. Be honest when you're in over your head and take help when it's helpful.
There is a wealth of information on the internet about making tinctures so it's easy to learn. However, before I delve into the process I want to mention a few things.
1) Make sure you understand your herb. Some herbs, like stinging nettle, are safe and helpful to take everyday while others like turkey tail are immune stimulators so may not be the right application for autoimmune disorders. If you are preparing a tincture of cottonwood buds for propolis, remember that it is antibacterial and behaves like an antibiotic so don't take this stuff everyday! Read up, share, study!
2) Ask Permission. This is the spiritual part of natural medicine and was taught to me by an Indigenous Warrior Woman. I didn't really understand how important it was until I noticed its effects. Medicines I have made from plants who came unwillingly have tasted ungodly, gone a strange black colour, or seemed less effective. Try to perceive the condition of the plants you are harvesting and ask their permission. If they scratch, make you feel paranoid, or fall apart this may be a sign to leave them be. If you need them I think the herb's generosity will abound.
3) If you are collecting your own herbs, make sure of their identification. I know a woman from wildcrafting school who thought she was making an Angelica tea for her cramps. Instead, she poisoned herself and nearly died because she made a decoction of poison water hemlock. If you're not a plant ID expert, be safe and grow your own herbs to harvest or purchase them from a trusted source.
4) Be mindful of botulism. This is really important. All the fuss about pop-top lids, acidity and salt levels, is all to prevent botulism sporulation. Here is information on botulism and how to safeguard against it when you are canning. For alcohol tinctures, remember that botulism can sporulate in a mark (the liquid used to extract the herb) that is under 25% ABV. Be mindful of this when using fresh herbs and fungi, as they contain water! To be entirely safe, if you're using fresh herbs, don't bother adding any water to your 40% alcohol.
And now, finally...
1) Make sure you understand your herb. Some herbs, like stinging nettle, are safe and helpful to take everyday while others like turkey tail are immune stimulators so may not be the right application for autoimmune disorders. If you are preparing a tincture of cottonwood buds for propolis, remember that it is antibacterial and behaves like an antibiotic so don't take this stuff everyday! Read up, share, study!
2) Ask Permission. This is the spiritual part of natural medicine and was taught to me by an Indigenous Warrior Woman. I didn't really understand how important it was until I noticed its effects. Medicines I have made from plants who came unwillingly have tasted ungodly, gone a strange black colour, or seemed less effective. Try to perceive the condition of the plants you are harvesting and ask their permission. If they scratch, make you feel paranoid, or fall apart this may be a sign to leave them be. If you need them I think the herb's generosity will abound.
3) If you are collecting your own herbs, make sure of their identification. I know a woman from wildcrafting school who thought she was making an Angelica tea for her cramps. Instead, she poisoned herself and nearly died because she made a decoction of poison water hemlock. If you're not a plant ID expert, be safe and grow your own herbs to harvest or purchase them from a trusted source.
4) Be mindful of botulism. This is really important. All the fuss about pop-top lids, acidity and salt levels, is all to prevent botulism sporulation. Here is information on botulism and how to safeguard against it when you are canning. For alcohol tinctures, remember that botulism can sporulate in a mark (the liquid used to extract the herb) that is under 25% ABV. Be mindful of this when using fresh herbs and fungi, as they contain water! To be entirely safe, if you're using fresh herbs, don't bother adding any water to your 40% alcohol.
And now, finally...
how to make an alcohol tincture
This is a basic recipe using 40% grain alcohol (vodka). For harder herbs with resinous constituents, a higher proof alcohol like Everclear could be useful, as could the application of heat in either a water decoction, or warm oil or glycerin extraction. Some extractions can even be made with vinegar because acid will pull out different things than heat, water (tea/decoction), fat (oil/glycerin), alcohol (vodka/everclear), or salt.
For now, let's keep it simple and do 3 tinctures with vodka and herbs that are in season right now: Turkey Tail Fungus, Stinging Nettle, and Cottonwood Buds (Propolis). I've done the measurements in ratios to fit into any container. I usually use small mason jars.
For now, let's keep it simple and do 3 tinctures with vodka and herbs that are in season right now: Turkey Tail Fungus, Stinging Nettle, and Cottonwood Buds (Propolis). I've done the measurements in ratios to fit into any container. I usually use small mason jars.
TURKEY TAIL trametes versicolor 3 parts chopped, fresh turkey tail fungus 4 parts vodka --OR-- 2 parts chopped dry fungus dehydrated w/ 1 part hot water 4 parts vodka | STINGING NETTLE urtica dioica 2 part dried nettle 1 part water 5 parts alcohol --OR-- 3 parts fresh nettle 4 parts alcohol | COTTONWOOD BUDS populus trichocarpa 3 parts fresh cottonwood buds 5 parts vodka |
THE PROCESS varies but Step 1 is always the same: LABEL AND DATE IMMEDIATELY!
Step 2: Macerate
For fresh, leafy herbs like fresh nettles, you only need 48 hours to extract. Any longer and it could 'cook' your menstruum and that tastes yucky. For dried herb, roots, resinous buds (Cottonwood) or tough fungi like Turkey Tail, 8 weeks in a cool, dark place will do. Agitating daily will help the alcohol get into hard to reach places but don't sweat it if you forget.
Step 3: Strain
For fresh nettle tincture, strain your greens out after 48 hours and bottle in a dropper.
For dried Nettle, the Cottonwood Buds, and fresh/dried Turkey Tail, strain after 8-10 weeks into their applicators. I like Turkey Tail tincture in a dropper and Cottonwood Propolis in a spray bottle to spray onto sore throats or wounds.
Step 4: Label, Date, and Store
Label and Date your alcohol tinctures in their new applicator containers. Alcohol tinctures can stay viable for up to 6 years if stored in a cool, dark place.
Treatment:
This depends entirely on what you are trying to treat. I recommend a good herb book (not necessarily the internet) for this stuff.
My personal treatments involve:
-1 dropperful of nettle tincture daily for allergies and iron
-3 X dropperfulls of turkey tail for acute treatments of an immunity nature (feeling run down)
-2 spritzes, 3 X per day of my "throat spray" at the back of my mouth for sore throats. **Throat spray is a spray bottle filled with 35 ml of cottonwood tincture, 10 ml devil's club tincture, and 5 drops of wild oregano oil. Only use this one for acute treatment because it is antibiotic.
Step 2: Macerate
For fresh, leafy herbs like fresh nettles, you only need 48 hours to extract. Any longer and it could 'cook' your menstruum and that tastes yucky. For dried herb, roots, resinous buds (Cottonwood) or tough fungi like Turkey Tail, 8 weeks in a cool, dark place will do. Agitating daily will help the alcohol get into hard to reach places but don't sweat it if you forget.
Step 3: Strain
For fresh nettle tincture, strain your greens out after 48 hours and bottle in a dropper.
For dried Nettle, the Cottonwood Buds, and fresh/dried Turkey Tail, strain after 8-10 weeks into their applicators. I like Turkey Tail tincture in a dropper and Cottonwood Propolis in a spray bottle to spray onto sore throats or wounds.
Step 4: Label, Date, and Store
Label and Date your alcohol tinctures in their new applicator containers. Alcohol tinctures can stay viable for up to 6 years if stored in a cool, dark place.
Treatment:
This depends entirely on what you are trying to treat. I recommend a good herb book (not necessarily the internet) for this stuff.
My personal treatments involve:
-1 dropperful of nettle tincture daily for allergies and iron
-3 X dropperfulls of turkey tail for acute treatments of an immunity nature (feeling run down)
-2 spritzes, 3 X per day of my "throat spray" at the back of my mouth for sore throats. **Throat spray is a spray bottle filled with 35 ml of cottonwood tincture, 10 ml devil's club tincture, and 5 drops of wild oregano oil. Only use this one for acute treatment because it is antibiotic.
'Booch is what I call Kombucha. I love this shit because it's volatile, inconsistent, explosive, and sweet-tart, just like me. Kombucha is a living culture -- specifically, it is a sparkling, fermented tea made possible by a Symbiotic Culture of Bacteria and Yeast (henceforth known as a SCOBY).
SCOBYs are an ancient and very weird culture that humans have been consuming for the benefit of their enjoyment and gut flora for centuries. From what I've researched, its origins are in China, however I'm sure many cultures who enjoy caffeinated tea made their own ancestral versions.
Kombucha is made through a fermentation process, which means it takes days, although it is relatively simple. The number of days depends on the season and weather because temperature affects how quickly sugars can be consumed by yeast. This means the 'Booch recipe is another that will require you to invoke your intuition (sorry). Really, though- fermentation, baking, cooking, and tasting is all a process of intuition and sensation. It's a process of learning to trust yourself and feel confident about what you like.
For oversimplified / general steps, just scroll to the bottom of the page.
SCOBYs are an ancient and very weird culture that humans have been consuming for the benefit of their enjoyment and gut flora for centuries. From what I've researched, its origins are in China, however I'm sure many cultures who enjoy caffeinated tea made their own ancestral versions.
Kombucha is made through a fermentation process, which means it takes days, although it is relatively simple. The number of days depends on the season and weather because temperature affects how quickly sugars can be consumed by yeast. This means the 'Booch recipe is another that will require you to invoke your intuition (sorry). Really, though- fermentation, baking, cooking, and tasting is all a process of intuition and sensation. It's a process of learning to trust yourself and feel confident about what you like.
For oversimplified / general steps, just scroll to the bottom of the page.
'booch - the recipe
ESSENTIAL INGREDIENTS A SCOBY plus 1 tbsp of leftover kombucha -->OR 2 cups of mature kombucha left to sit on the counter a few days (like GT's Raw Kombucha) 2 bags-worth of caffeinated tea 1/4 cup of white sugar* -->OR 1/4 cup of raw organic cane sugar ---->OR 1/4 cup plus 1 tbsp syrup (ie. maple, agave, simple syrup) 1 Litre boiling water OPTIONAL INGREDIENTS Ginger Fresh, Frozen or Dried Fruit Spices like cardamom or cinnamon Additional sweetener (any kind) |
*you must use real 'sugar' (not stevia) that contains glucose because the SCOBY needs to consume this to survive and make kombucha. Very little residual sugar remains in the finished product.
PROCESS
This depends on how you are starting. If you have received a Scoby and a splash of starter liquid from a friend, that's great. If not, you can make your own with GT's or another Raw Kombucha - just drink half of the container and leave it open on your counter. In about a week it will develop a SCOBY and you'll be able to start making your own.
Primary Fermentation
I use a sterilized (I wash in the dishwasher), large, glass mason jar. You can use any size jar that will suit your needs, just don't use a 'reactive' container made of material that will leach - so no: metal, ceramic, plastic, or any porous material.
Pop your tea bags into your jar. Boil some water and pour over the teabags, filling the mason jar about 3/4 of the way. Allow to steep 10 minutes, remove the tea bags, and pour in 1/4 cup of sugar. Stir, taking care not to whack/crack the glass jar. The residual warmth of the tea will help to dissolve the sugar crystals. Cool to room temperature.
Make sure that your tea is completely cooled and add your Scoby plus a splash of its mother liquid. I have noticed if I add the Scoby too early my kombucha ends up tasting sulphurous, which I find positively revolting.
Cover the jar with a porous material like a cloth and fasten either with a mason jar ring or an elastic. Store in a cool, dark place (like inside a cupboard) and ferment it until you think it tastes good and a fresh layer of Scoby (a baby!) develops. Depending on the temperature this could take 3 to 10 days.
Hint: If you want to speed up the process store your kombucha above the stove or fridge where it's warmer.
PROCESS
This depends on how you are starting. If you have received a Scoby and a splash of starter liquid from a friend, that's great. If not, you can make your own with GT's or another Raw Kombucha - just drink half of the container and leave it open on your counter. In about a week it will develop a SCOBY and you'll be able to start making your own.
Primary Fermentation
I use a sterilized (I wash in the dishwasher), large, glass mason jar. You can use any size jar that will suit your needs, just don't use a 'reactive' container made of material that will leach - so no: metal, ceramic, plastic, or any porous material.
Pop your tea bags into your jar. Boil some water and pour over the teabags, filling the mason jar about 3/4 of the way. Allow to steep 10 minutes, remove the tea bags, and pour in 1/4 cup of sugar. Stir, taking care not to whack/crack the glass jar. The residual warmth of the tea will help to dissolve the sugar crystals. Cool to room temperature.
Make sure that your tea is completely cooled and add your Scoby plus a splash of its mother liquid. I have noticed if I add the Scoby too early my kombucha ends up tasting sulphurous, which I find positively revolting.
Cover the jar with a porous material like a cloth and fasten either with a mason jar ring or an elastic. Store in a cool, dark place (like inside a cupboard) and ferment it until you think it tastes good and a fresh layer of Scoby (a baby!) develops. Depending on the temperature this could take 3 to 10 days.
Hint: If you want to speed up the process store your kombucha above the stove or fridge where it's warmer.
Second Fermentation
When your kombucha tastes good it is ready to drink. However, if you like flavoured or really bubbly 'booch, then I recommend a second fermentation. By bottling kombucha and encouraging it to ferment again with the addition of something sweet, you'll trap gas in the bottle. This gas becomes suspended in the kombucha and creates a carbonated effect.
To do this, pour your finished kombucha from the jar into a bottle with a pop-top (like an old Prosecco bottle). Add a little of something sweet - like a date, piece of fruit (avoid citrus), ginger, or straight-up sweetener. This is also the time to add any spices or flavourings. I love ginger and blueberry, especially if I'm using a green tea. Fasten the lid and allow to ferment at room temperature until desired carbonation is achieved (in my experience it's about 3 days for black tea and a little longer for green).
BURPING IS IMPORTANT! If you are using glass bottles, make sure you 'burp' them every day to release excess gas while your kombucha ferments at room temperature. To do this, you need two hands - one to hold the lid down while another releases the fasten. With the metal fasten undone, use your one hand to slowly allow gas to escape by gently easing pressure on the lid. Keep your other hand prepared to quickly fasten the metal brace if the kombucha threatens to overflow. Remember, these two hands could belong to you or -- one could be yours and the other, a helper's.
If you forget to burp your bottles, the kombucha may end up exploding the glass which is a dangerous situation. To be on the safer side, you can use old plastic pop bottles with screw caps - they could still explode if you don't burp them but they won't lead to broken glass. I just hate plastic so avoid it at all costs. I have never broken a bottle, but I have had sky-high, explosive 'booch as a result of forgetting to burp it, so try not to forget!
Gas can also build up if you have been storing your kombucha in the fridge - this mostly occurs if you've left it a week or more without popping its top. That's why it's good to date your kombucha and remember that anything that has been fastened for a week or longer should be opened slowly, with the burping method.
KOMBUCHA VINEGAR
If you forget about your kombucha, chances are the Scoby will start to form a bigger 'mothership' (a really fat Scoby) and the liquid will become incredibly acidic. I use this liquid as a vinegar in dressings, soups, cocktails, and for cleaning - it is naturally sour and can actually work to biochemically fight bad bacteria. I've heard of some people using it in their 'fire cider' to kill illnesses and to clean their hair instead of Apple Cider Vinegar, too, but I have never done that myself. In any case, kombucha vinegar is tasty, homemade, and an alternative to buying citrus from faraway lands.
If you forget about your kombucha, chances are the Scoby will start to form a bigger 'mothership' (a really fat Scoby) and the liquid will become incredibly acidic. I use this liquid as a vinegar in dressings, soups, cocktails, and for cleaning - it is naturally sour and can actually work to biochemically fight bad bacteria. I've heard of some people using it in their 'fire cider' to kill illnesses and to clean their hair instead of Apple Cider Vinegar, too, but I have never done that myself. In any case, kombucha vinegar is tasty, homemade, and an alternative to buying citrus from faraway lands.
OTHER FERMENTED SODAS
Yes, just like kombucha, you can make fermented sodas from other sources. This can be done with things like the natural yeast occurring on fruit plus sugar; with water kefir; coconut water; milk kefir -- even something as simple as dates suspended in water in a bottle will make a soda. The thing to remember is that any fermentation process with sugar and yeast will yield alcohol, so many of these sodas will be slightly alcoholic (like 1%).
Yes, just like kombucha, you can make fermented sodas from other sources. This can be done with things like the natural yeast occurring on fruit plus sugar; with water kefir; coconut water; milk kefir -- even something as simple as dates suspended in water in a bottle will make a soda. The thing to remember is that any fermentation process with sugar and yeast will yield alcohol, so many of these sodas will be slightly alcoholic (like 1%).
basic 'booch steps
1) make a caffeinated tea, add sugar, cool
2) add a scoby
3) ferment at room temp until tastes good (3-10 days)
4) to make bubbles put in a pop-top bottle and add something containing sugar
5) ferment on the counter, burp the bottle daily (3ish days)
6) refrigerate when its good and bubbly
2) add a scoby
3) ferment at room temp until tastes good (3-10 days)
4) to make bubbles put in a pop-top bottle and add something containing sugar
5) ferment on the counter, burp the bottle daily (3ish days)
6) refrigerate when its good and bubbly
Kingdom: Plantae
Order: Brassicales
Family: Brassicaceae
Genus: Barbarea
Species: Vulgaris,
Common Names
This intensely pungent wild rocket is a wonderful addition to salads and blended into salsa verde. It can be fermented nicely to bring up its nutty flavour and calm its horseradish sensibility. I have collected something of a twin version that is painfully bitter with an eye-watering mothball aftertaste, so sample a piece before committing to a large harvest. It does have many relatives in the same genus that taste and look very similar - none that I know of have been reported with any toxicity. Because this plant is very pungent it can cause acid reflux if eaten in quantity.
The leaves can be a little waxy which serves to protect the foliage of this plant through the winter. Collect as soon as it begins to build its rosette in February and continue through to early summer when its flowers make a beautiful addition to salads. Because Wintercress loves disturbed areas, be mindful of pollution and abuse as it can accumulate heavy metals as it functions to remediate the land.
Key Features: Lacy, pinnate leaves, Yellow four-petaled flowers, growing in disturbed and flooded land.
Edible Parts: All parts of this plant are edible, though the stem can grow woody as it matures. Use as you would arugula, keeping in mind that winter cress is much more pungent. I love it with meat as a horseradish substitute.
Kingdom: Plantae
Family: Urticaceae
Genus: Urtica
Species: Dioica
Common Name: Stinging Nettle, Nettle
Family: Urticaceae
Genus: Urtica
Species: Dioica
Common Name: Stinging Nettle, Nettle
Nettle is an amazing plant that populates several continents and has been used as food, medicine, and fibre by many peoples. It is known for its sting - caused by a delivery of histamines through its tiny needles called trichomes. The sting is completely removed once nettles are blanched or steeped for 30 seconds in boiling water. After blanching you can eat them hot with butter, blend into pesto, cream into soup or sauce, and treat like spinach by baking into spanakopita. Nettles may also be dried for tea or spice blends mimicking gomashio and used for medicine in tinctures and infusions. |
Growing up, I remember being warned that it was a dangerous and pesky weed and witnessed Nettle being vehemently mowed down. I also remember a friend of my dad's - much his elder - noting that because of the removal of nettles by Municipal Workers, a vulnerable population of moths on Vancouver Island had nearly disappeared. Indeed, this plant is an incredible source of nutrition not only for people, but also other plants (they share their nutrients), animals, and insects.
When I collect nettles early in the spring or late winter (right now it's the perfect time!), I snip or break the tops 1/3 of the young plants. This encourages them to re-grow and develop more heads and increase the possibility of flower production and seeding. They are a vigorous grower and can populate large spans of land, but heed their growth cycle and remember that you are not the only organism that enjoys or in fact needs this plant for survival.
Pictured in the first picture below are nettles in their flowering stage - avoid collecting leaves during this stage of growth because their mineral components become hard for human liver to break down. After the flowers are pollinated, the develop tiny seeds which are nutritious and useful in tinctures.
When I collect nettles early in the spring or late winter (right now it's the perfect time!), I snip or break the tops 1/3 of the young plants. This encourages them to re-grow and develop more heads and increase the possibility of flower production and seeding. They are a vigorous grower and can populate large spans of land, but heed their growth cycle and remember that you are not the only organism that enjoys or in fact needs this plant for survival.
Pictured in the first picture below are nettles in their flowering stage - avoid collecting leaves during this stage of growth because their mineral components become hard for human liver to break down. After the flowers are pollinated, the develop tiny seeds which are nutritious and useful in tinctures.
The second photo features other plants that are in season at same time as nettles later in the spring - chickweed, lady ferns, salmon berry shoots, bracken fern shoots, curly dock leaves and shoots, and common oxalis.
The last photo is a dish I posted on my old blog, consisting of ricotta gnocchi and creamed nettles.
The last photo is a dish I posted on my old blog, consisting of ricotta gnocchi and creamed nettles.
Camille
forest brat, plant muncher, mushroom dweller
Search
(scroll down after searching to skip the ads)
Archives
October 2019
March 2018
February 2018
January 2018