Month: April 2015

Pull, Eat, Repeat: The Invasive Garlic Mustard

Abundant at the forest’s edge, along roadsides, and on river floodplains, garlic mustard is deemed by many as a noxious, invasive species that chokes out native vegetation. But we mustn’t forget that garlic mustard is also a highly nutritious spring green. An invasive species like garlic mustard is a wonderful early spring staple in the …

“Rampant” Overharvesting: Digging Too Deep for Wild Leeks

  An early spring ephemeral, the wild leek—or ramps—is an aromatic, delicious wild onion. The bulb sweetens when roasted, pickles well for martinis, and has tops that are delicious as garnish or incorporated into a spring salad. While they may seem to carpet the floor of the woods in the spring, there is growing concern …

Think Little This Earth Day

In the spirit of Earth Day, I think of the small actions and the power each of us has to effect positive change on the Earth, its land and all its inhabitants. Sometimes the problems we face as a planet and species seems insurmountable, but deep down, I truly believe we each have the power …

The Roots of My Practice

“If you don’t do the work of the heart, then you will always have pain.” ~ Don Daniel, Maya plant friend in Tulum MX, 2015. I traveled to Tulum first in 2009, the first of what began as many trips to the Yucatan and the beginning of a love affair with such a magical place. …

A Herbalist’s Pilgrimage to Tulum

Tulum has always held a special place in my heart. My first visit was in 2009 and I instantly fell in love with her people, ruins, beaches, city and plants. Since that time I’ve made many visits around the Yucatan – Merida, Valladolid – all lovely places with unique personality. So in choosing all places …

Travel & The Forager

Last month, I turned a spring ski session into a usnea harvest outing while in the mountains of Montana. If I am in a new area, or bioregion with plants different than the ones from my own homeland, you can be sure I am out learning plants and gathering those I know and that are …