Burdock & Rose

wildly-crafted plant tales from herbalist, forager & author lisa rose

Month: April, 2017

The Dandy Lion of Spring

The dandelion (Taraxacum officinale) is much more than a weed — it is a healthful salad green and important herbal medicine.

As a food, dandelion should be included at the dinner table. Bitter greens such as dandelion help the stomach in digestion by increasing bile production. It’s a good spring habit to add handfuls of wild leaves to meals a few times a day, if possible.

Dandelions grow almost everywhere and are easy to find. In early spring when the weather is cool and moist, the rapidly growing leaves are tender for eating raw. Harvest the leaves with garden shears or by hand and gently clean them in the kitchen. Leaves are best when picked in the early morning.

Its nutrition, versatility, and abundance makes dandelion such an amazing plant medicine that it never ceases to amaze me why homeowners everywhere don’t allow the dandelion to take over the lawn. It truly is a wildly free medicinal!

As an herbal medicine, the dandelion flowers, leaves, and roots are useful to support digestion, the lymphatic system, and healthy urinary tract function. It is a perfect medicine that’s readily available and easy to find.

Dandelion root is a helpful metabolic tonic for the digestive system, where it helps digestion and absorption of minerals. Roast the root and prepare it in a tea or tincture to include as part of a digestive herbal blend. Dandelion root tea has an affinity for the urinary tract system and can be included as part of a protocol to support healthy urinary function when mixed with other plants such as cranberry and echinacea.

As a lymphatic herb, dandelion flowers can be used in a topical oil to massage over cystic and fibrous tissues. I like to use a dandelion flower oil massage to bring sunshine and vibrancy to tissues that may be stagnant and stuck, particularly the lymphatic breast and pectoral tissues below the armpits and the tender lymphatic tissues along the leg and groin regions.

Dandelion flower–infused oil works well with infused oils of calendula, plantain, and violet flowers and leaves. This gentle herb-infused oil is helpful for Maya abdominal massage (a well-known technique developed by naturopath Rosita Arvigo, based on her apprenticeship with Mayan healer Don Elijio Panti), and for massage for postpartum mothers.

Gathering Dandelion

In midspring, as the weather warms, pluck the flowers easily with your fingers. Because they are difficult to wash well, harvest flowers that are free from significant dust and debris.

Dandelions that grow in the shade will be more tender and sweet than those growing in direct sun. They will also bloom later. Leaves become significantly more bitter, dry, and rough after the dandelion goes to flower and seed and as the weather becomes warm in summer.

Dig the roots any time across the seasons. The soil quality and moisture determine whether the roots will be easy or difficult to remove. Use a hand-digging tool, and be careful not to break off the taproot midway. Both the crowns and roots will need a good brushing and scrubbing in the kitchen to remove excess soil.

Interested in learning more about medicinal plants? PreOrder my next book, “Midwest Medicinal Plants” on Amazon.com today! 

PreOrder: Midwest Medicinal Plants

“Midwest Medicinal Plants”

“Midwest Medicinal Plants” (Timber Press, OR) is available for pre-order at Amazon.com.

Eat the Weeds: Garlic Mustard

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Garlic Mustard: An Edible, Bitter Green

Dandelion, parsley, arugula, romaine, radicchio, endive are all delicious, bitter greens of springtime that make perfect addition to salads!  Why do bitter flavors matter? Bitter flavors of plants, while having a negative connotation to many, may be one of the keys to our wellness.  Bitter flavors help stimulate digestion, bile production and can support healthy liver function.

While Garlic Mustard continues to persist throughout our Great Lakes bioregion and threatens to crowd-out wildflowers and native vegetation, let us consider one of its virtues:  It is an edible, bitter green. Harvest away, be sure to replace the area with other plants native to the area to help reestablish the disturbed space and prevent another Garlic Mustard Invasion (that could be a band name, hehe).

Garlic Mustard Pesto

One of the most popular ways to prepare Garlic Mustard is preparing it as a versatile, delicious pesto. Variations on pesto recipes can vary to suit personal taste preference and the flavor of the Garlic Mustard that is being harvested.

Want to prepare a large batch? Pesto can be made without the nuts (they tend to taste rancid after thawing) and froze into ice-cube sized portions that will last for several months until the local Basil is ready for harvest here in Michigan.

The pesto can be added to pasta, used in soups (like a French soup au pistou), served on crackers with cheese as an elegant appetizer, or even used as a base for a wild foods pizza of local Michigan Morels, homemade soft cheese, and wild onion.

Recipe: Foraged Greens & Garlic Mustard Pesto

4 cups leaves, stems of Garlic Mustard (washed)

1 cup wild chives

1 cup wild garlic scapes

1 cup parsley (if desired)

1 cup walnuts

4 TBSP coconut oil

1tsp sea salt, pepper, squirt of lemon juice to taste

Add all to food processor, puree.  Check flavor, add parsley, salt, pepper to preferred taste. Serve over crackers, on pizza, pasta, soup… the ideas are limitless and the pesto can be used in similar ways to traditional basil pesto.

The Rise of Garlic Mustard

What is the adage, “A weed is a plant that is growing where you don’t want it?” Abundant in areas of disturbed soil – at the forest’s edge, along roadsides, and on river floodplains – the Garlic Mustard (Alliaria petiolata, Brassicaceae) is deemed by many as a noxious, invasive species, choking out native vegetation and spreading wildly across the state.

The Roots of Garlic Mustard

The National Park Service describes the earliest appearance of the Garlic Mustard on the Atlantic coast to be documented in 1868. High in Vitamin C and a nutritious bitter green, it is believed that it was brought along by settlers to the area of Long Island, NY for food and medicinal purposes.

Since that time in the 1800s, Garlic Mustard has spread south and west and has wrecked havoc on natural areas throughout the Eastern United States, particularly throughout disturbed areas within fields, floodplains, and woodlands here in the Great Lakes BioRegion.

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What makes Garlic Mustard able to take over so much area in so little time? Garlic Mustard thrives on disturbed land and areas under development.

The Garlic Mustard Invasion

It is winter-hardy biennial plant and can reproduce lightning fast in its second year with its ability to produce hundreds of seeds once it goes to flower. And once the plant sets its seed, the seeds can remain viable in the soil for many years.  So if you want it out, pull it as it sets out its showy white flowers (photo above).

Picking Garlic Mustard for the Best Flavor

The early basal roots are more bitter in the spring, the fleshy stems less so – and it is sweeter in the fall after a frost. The roots are slightly nutty, and the second year plant should be harvested just before it flowers… But don’t get caught up in these rules — if you are pulling it to preserve other plants in your garden or a participating in a pull, use it and partner it with other flavors like parsley, walnuts and lemon to suit your palate!

Want to learn more about wild edibles? Check out my book, “Midwest Foraging!” Available online at Amazon.com.