Burdock & Rose

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

Category: foraging

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! 

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.

Making Chai Magical with Chaga

Weather’s changing. Glad for a warm hearth, food on my stove and a pantry & apothecary full of ways to keep me & my family healthy this winter. Counting my blessings.

With the cold, damp weather upon us, one of my most favorite warming drinks is Chai. I like my chai so many different ways — with boiled coffee, with Lapsang Seuchong tea for a nice smoky flavor. With good, rich raw organic milk and honey.

My chai is a basic Masala Chai and varies depending on my mood or what I have on hand.  Masala means blend, and that makes me feel good about never really being strict on what goes into the pot. It allows me to tailor it as I wish.

Chai, on the whole, is a wonderful beverage that can help move circulation to the fingers and toes. It is perfect for this time of year once the weather turns colder. If you are headed outside, drink Chai when you come back in to quickly warm up those extremities. As someone who is chronically cold, this is a great way to warm up (that, and making sure I get enough fats in my diet!!).

Funny enough, I never had many warming aromatic spicy drinks in my house growing up as a child. I don’t ever remember having ginger in the house or chilies … and gosh, maybe never even fresh garlic, now that I think of it. Ah, life as a caucasian child in West Michigan in the 80s… These are all herbs I’ve come to appreciate from my own culinary and herbal learnings as an adult. But I digress. That’s all for another post.

It wasn’t until I moved out to the San Francisco Bay Area that really began drinking Chai (REAL chai — not the stuff in the box that became popular in the late 90s). I learned how to first make chai while volunteering at Alice Water’s Edible Schoolyard in Berkeley… and somewhere I have that recipe that will serve 30.  I’ve adapted that recipe over the past 12 years (below), and now I can easily make just a pot of chai on the stove for myself while working at home or for visiting friends and clients.  You will find my recipe is written in a way that it can be easily scaled for any size group.

Making Chai Magical with Chaga. One of the most delicious ingredients I’ve been adding to my chai lately (as well to coffee, soups, bone broths, and sauces) is Chaga mushroom. Chaga (Inonotus obliquus) is a parasitic fungus that grows out of the wounds of birch trees (Betula spp). It grows across the northern hemisphere in forests with the Birch tree, and can be found here in the woods of the Great Lakes where the birch trees are plentiful.

Location & Foraging. I haven’t had much luck finding Chaga in the immediate Grand Rapids area, so I usually head north to forage it, where it grows aplenty. Some local folks have also said that it’s abundant along the lakeshore in West Michigan — though while growing up, I cannot ever remember that being one of the mushrooms we hunted for growing up (that’s not to say it isn’t there — I am sure it is). Bring along a mallet or small hammer to help get the Chaga from the tree. It’s harder than you might think. Be sure to thank the tree when harvesting always…

Because chaga is becoming popular and has been qualified as a locavore superfood, sustainable and careful harvesting of the fungus is important. Practice mindful harvesting techniques and do not remove the entire fruiting body from the tree to ensure that the chaga will continue to grow and mature for future harvests. It can take up to a decade for chaga to regrow to a harvestable size.

Uses. I was first introduced to Chaga as it’s used in herbal medicine by herbalist and friend Jim McDonald, and fell in love with the taste, smell and texture of Chaga when I first experienced herbalist Margi Flint’s skin cream. Because of it’s history of use for cell regeneration and support for the immune system, I learned from Flint that she incorporates the Chaga into foods, teas, beverages, and into that skin cream of her’s. Not only have I fallen in love adding Chaga to all sorts of foods, but I have had fantastic luck with making herbal variations of Margi’s Chaga Cream to support the skin’s ability to regenerate healthy skin cells and ward off melanoma.

Taste. Chaga has this rich flavor profile not all that dissimilar to a dark chocolate. It pairs well adding it to boiled coffee, pasta sauces, chili recipes, mole sauces, peanut butter & chocolate smoothies and ice cream and chai.  Imagine slathering yourself with this wonderful emmolient cream that smells of chocolate and feels so nourishing… Oh, I digress again. That cream recipe is for another post.

Processing. To get the most from this mushroom, it needs to be powdered and ground, and then its medicine is best extracted in a long simmering decoction in water to make a tea.

Processing is super easy if you just go online and order pre-powdered Chaga from a reputable mushroom source. I have had great experience with Mushroom Harvest and highly recommend their products.  Not so easy if you are foraging your own Chaga.

If you forage your own fresh Chaga off the Birch tree, Chaga is nearly impossible to process without the use of heavy stone tools, a hammer, and — I most recently l learned — a wood rasp to grind it down to a beautifully fine powder for infusions.

Don’t put whole Chaga pieces in your blender or spice grinder as it most likely will burn out your motor and screw up your blade (trust me on this one). If you are smashing it up, take care to use a sizable, durable mortar and pestle (once broken down into larger chunks).  Some say to remove the blackened exterior shell of the mushroom, but I just use the whole thing. You might want to wear protective eye-wear, too, lest you want chunks of flying Chaga in your eyeball (Safety first, right?).

Preparation. To make a Chaga infusion, add 1 part ground/powdered mushroom to 10 parts boiling water and then simmer for 20 minutes for a long extraction. Strain and consume. Make stovetop boiled coffee with it (yum). The infusion can be frozen for future use to cook foods like pastas, grains, nourishing infusions and bone broths. It can also be used as the waters in a cream recipe if you make your own skin cream.

The ground/powdered mushroom ~can~ also be added directly to a sauce or soup or smoothie (take care, though there are no large bits, lest you want to break a tooth by surprise). Some suggest a double extraction if you wish to make a tincture from a tea, but I haven’t used it this way and am not sure of the ratios. For my Chai, I add the ground mushroom to the final simmer of the herbs in the water. Or an infusion can be used to simmer the aromatics.

Lisa’s Masala Chai:

Masala Aromatics (for 2 quarts of Chai):

1 TBSP cinnamon

1 TBSP coriander

1 TBSP cloves

1/2 TBSP cumin

1/4 TBSP cardamon

1/4TBSP black pepper

1/4 TBSP dry ginger

I toss all these ingredients into an iron skillet and slightly toast them on the stove. I let the blend cool and add a dash of nutmeg, then grind when ready to make Chai. Because I make large batches of roasted Masala blend, I store it in a glass jar and then use about 5 tablespoons of herbs to grind and then make into Chai.   Pro-tip: This is the same blend you can use to make a Masala vegetable dishes. So it’s good to have a large batch on hand for more than just chai.. 😉

Simmering the Chai:

Add the Masala Blend, 2 TBSP of ground Chaga to a pot and cover with 2 quarts boiling water, simmer for 20 minutes. For a bit more local flavor, add in a few tablespoons of local SpiceBush Berries if you have some.

Remove from heat and add black tea (I like Lapsang Seuchong) if you wish. If your tea is added as loose leaf, I suggest that you strain the Chai into a thermos or teapot after about 2 minutes (the tea can turn your Chai very tannic if left to steep too long). If using a tea ball, just remove the tea after a few minutes.

Sweeten the entire pot or by the glass with real maple syrup or honey. Yum. Add milk, too, if you like. Sip. Enjoy.

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Resources:

Processing Chaga video: I came across this interesting YouTube Video and thought I’d share. It demonstrates the use of a rasp.

More on Chaga from another Michigan WildCrafter

Kiva’s Chai Musings

Double extraction process for making a tincture with Chaga

For other Chai recipe ideas: FoodIly

To order bulk organic herbs, I frequently recommend Mountain Rose Herbs

Wild Summer Refreshments: Sumac “Lemonade”

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In the middle of a hot and steamy July, there’s nothing like a tall glass of refreshing lemonade. But here in the Midwest, lemons aren’t local… but guess what? You can make that pitcher of lemonade – or a copycat “lemonade” without the lemons while using the staghorn sumac berries instead!

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Staghorn sumac, Rhus typhina

“What,” you say? Lemonade without lemons??? Well, ok, so sumac “lemonade” would more appropriately be called a tea. But that’s besides the point… Infused in cold water overnight, the sumac berries of Rhus glabra and Rhus typhina make a great-tasting, refreshing sour and citrus-like beverage that is delicious on its own or simply sweetened with honey and garnished with lavender for an extra herbal flavor.

Common in hedgerows and at the edges of the field are the staghorn and smooth sumac (Rhus typhina and Rhus glabra respectively). Both sumacs are common native shrubs whose flower clusters ripen into deep red fruit clusters toward the end of July and into early September. For more tips on identifying sumac, get a copy of my book, Midwest Foraging to take with you into the fields! 

The berries – or drupes in botanical language – taste sour like lemonade. Use hand pruners to gather the drupes into a bucket, choosing the clusters that are most bright in color and most uniformly red. In the kitchen, separate the red and sour drupes from the stems – be warned there may be a scattering of small bugs as you sort the plants.

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To prepare: Pack the drupes into a jar and cover them with cold water. Let them soak for a day or so in the fridge. Strain the liquid into a serving pitcher and voila – a delicious pink lemonade! Serve cold over ice and garnish with sprigs of lavender.

To see my TV segment on Staghorn Sumac Lemonade and easy tips for foraging with kids, visit WZZM13 Online: Staghorn Sumac.

Eat the Weeds: Strawberry-Knotweed Pie


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Yup I said it. Pie.

Who said foraging and eating wild edibles was all about tree barks in tea and wild and bitter leaves in salads?? Us foragers also love a really yummy PIE! {which that’s not to discount the barks or bitters, btw}.

We all know and love a good strawberry-rhubarb pie in the month of June, when the wild berries are ripe or are getting big and juicy in the garden. But did you know that the invasive Japanese knotweed (Polygonum cuspidatum) can be transformed into a delicious strawberry pie with a similar flavor?

Japanese knotweed is at the top of nearly all of the invasive plant “Most Wanted” lists. It has virtually no known predator, other than foragers, to keep its spread in check. The Japanese knotweed spreads voraciously, lining ditches, streambeds, and woodland fields where there is damp soil. To find a stand of the Japanese knotweed, look for tall stalks left from the previous year as their woody, jointed stems last well into the next season. 

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Large stands of Japanese knotweed are fast growing and can reach heights of over 10 feet tall.

The perennial Japanese knotweed’s woody, bamboo-like leafy stalks grow in dense stands, towering in heights up to 10 feet. The new shoots emerge in early spring and are hollow and jointed with red flecks at the joints along the stem. The leaves are heart-shaped, bright green, and arranged alternately along the stem. The plant goes to flower in late summer into early fall, producing feathery clusters of dainty white blossoms.

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The tender stalks of Japanese knotweed (Polygonum cuspidatum) are best gathered in the spring and then stripped of leaves and used in pies, compotes and fruit jams.

The early spring shoots are crunchy with a tart, citrusy flavor similar to that of spring rhubarb. Its bright flavors make for a tart simple syrup, good for use in cocktail recipes. The larger stalks can be prepared as you would use rhubarb (unless you are cooking them, then the stalks soften significantly) in summer fruit compotes, jams, or pies. Because the fruit ripens much later than when you harvest Japanese knotweed, its stalks can be chopped and then frozen for later use.

While delicious and edible, many landscape companies and parks management protocols include using agressive herbicides on the plant to stunt its growth. So, be sure the area where you harvest hasn’t been treated with an herbicide meant to eradicate the plant. Look at surrounding vegetation for visible signs of plant burn, or ask the landowner or park manager about herbicide treatment.

One of my favorite Japanese knotweed & berry combo is in a strawberry rhubarb pie. While the strawberries from the garden aren’t ready yet here in the Midwest, the addition of the invasive Japanese knotweed was a delightful “re-wilding” of the grocery-store berries of May coming in from down south and out west (do choose organic – it matters!!).

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A Forager’s Strawberry-Knotweed Pie

Preheat oven to 350 degrees. Blend ingredients in a mixing bowl for the filling and add to the prepared pie pan. Bake for 50 minutes until the filling begins to gel and the crust turns a golden brown. Serve with heaping spoonfuls of whipping cream, creme fraiche or vanilla ice cream. Garnish with lavender blossoms for a delightful herbal top note.

You will need: 

(1) 9″ pie pan and crust, pan buttered

For filling: 

4 cups strawberries

2 cups trimmed Japanese knotweed stalks

3/4 cups white sugar

1/4 cup cornstarch

1/4 tsp salt

The Pine: A Woodland Tree Medicine

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Winter is at its peak — the smell of cold, crisp, harsh air reminds us of the scarcity of the dark months. But even in the depths of winter’s darkness, nature offers us healing winter remedies for the season’s ailments.

Up above in the canopy of the woods, the boughs of pine (Pinus spp.) sends songs of its healing for the respiratory system into the breeze through the trees. Down below on the forest floor, the garlicky wild chives (Allium vinneal) poke through even the most frozen ground, cold but still carrying that flavorful aromatic of onion.

The drying, resinous aromatic pine needles and the stimulating flavors of the green tips of wild chives can be brewed together in a french press or tea pot as a loose tea.

This aromatic tea of the pine needles can release stuck mucous in the sinus cavities and can dispel the damp and stagnant lung mucous of winter’s respiratory distresses. The pine needles also adds in a bit of Vitamin C for an extra boost of this needed winter vitamin. Brew handfuls of both pine needles & tips along with handfuls of chives in equal parts hot water for 10 minutes. Sip hot.

Because of this tea’s drying nature, juice of lemon and the addition of honey are nice to add a soothing, coating element to the tea. Also from the woods, wild cherry bark (Prunus serotina) can be added to help quell an unproductive spasmodic cough to be more productive in eliminating congestion.

For sustainable gathering, collect fallen boughs and branches of the pine after strong winds have passed through the woods. The needles can be stripped from the boughs and used fresh for later use.  Clip the tops of the chives as they are perennial and will regrow as the sunlight returns to the forest.

The aroma of the simmering pine on the stovetop can also clear the air of stagnant winter ick that can collect inside the home. Simmer pine tips and needles on the stove, releasing the aromatic oils into the air. This brew can also be used as a steam inhalation by putting a few handfuls of the plants into a steaming pot. Remove from the stove and cover your head with a towel to help open the most stuck of sinuses.

Simply Sassy: A Mitten Gal’s Sassafras Rootbeer 

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The dunes of my childhood where sassafras grows in abundance.

While on a trail run through the dunes of Hoffmaster State Park this summer I realized that there is no other smell reminiscent of my West Michigan lakeshore upbringing than sassafras. That aromatic, spicy rootbeer fragrance of the sassafras floats on the breeze in the dew of the morning or after a wet, damp rain. It is one of those smells that truly defines my life.

You can imagine my delight when forager friend Sam Thayer recommended me to host a Minneapolis-based film crew to learn all about sassafras for their “How To Make Everything: Rootbeer” segment! I enjoyed taking the crew through the dunes woods of my childhood stomping grounds to gather the sassafras roots for their project. Check out our final segment on sassafras HERE.

Though it is fall and the leaves are rapidly falling from the trees, it isn’t to late to gather a few saplings to make a late fall batch of rootbeer! Want to make your own local rootbeer? Read more…

A Mitten Gal’s Sassafras Rootbeer 

Sassafras albidumSassafras is common along trails and beach areas and makes a delightful tea and culinary spice. Sassafras is a small deciduous tree that grows to heights of up to 60 feet or more in optimum conditions. It commonly has mitten-shaped, three-lobed and un-lobed leaves. Its bark is a rough and reddish brown, the aromatic roots range in color from white to reddish brown. The roots of a small sapling can be gathered in the spring or fall. Wash, chop, and completely dry them.

Here’s what you’ll need to make a simple syrup with sassafras and other woodland herbs for a refreshing batch of rootbeer soda pop.

Ingredients:

  • 1/2 cup chopped roots of sassafras**
  • 1/4 cup burdock root*
  • 1/4 cup sarsaparilla*
  • 1 tbsp dry hops*
  • 1tsp juniper berries*
  • 10 wintergreen leaves*
  • 1 tsp dry ginger root*
  • 1 tsp spicebush berries (optional)*
  • 4 cups water
  • 4 cups MICHIGAN maple syrup

Directions:

  • Simmer herbs in a pot with 4 cups boiling water for 5 minutes, covered to retain volatile oils.
  • Strain
  • Stir in maple syrup, let cool
  • Add 1 part sassafras simple syrup mixture to 2 parts club soda and serve over ice or with vanilla ice cream
  • Sassafras simple syrup can be stored in the fridge for up to 3 weeks

*Some herbs can be gathered by hand from the wild, procured from your local health food store or ordered online. I like Mountain Rose Herbs as an online supplier for organic herbs. To learn more about sassafras or other herbs mentioned in this recipe? Check out my book, “Midwest Foraging.”

Boo-tanical Fun For Halloween

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Snake Lady. Photo Credit: David McGowan

It’s that witchy time of year when the leaves blow from the trees and the winds howl through the misty October darkness. Apple cider, pumpkin carving and costume decorating is underway for the fun celebrations that fall across the last days of October. For a bit of botanical fun, my colleague at The Chicago Tribune and I were brainstorming lists of plants that could fit the scary and spooky bill for Halloween in his recent feature, “From creepy to dangerous, some plants a perfect Halloween fit.”

As a forager and herbalist, here’s my own Scary {but Edible!} list of Boo-tanical Horrors:

Poke (Phytolacca americana)

The pokeweed plant is very alien-looking with its bright purple clusters of berries and branching vibrant green stalks stretching across areas of disturbed ground and in waste places in urban lots and weedy garden plots.

Poke Berries

Many think this plant is poisonous – and if eaten incorrectly, it can be. But the pokeweed, despite all the warnings, can be made edible by eating the early, tiny spring shoots to make the traditional Southern dish of poke salt and the root and berries are used in herbal plant medicine. The berries make a beautiful purple plant dye to color fabrics and decor projects.

Prickly Pear (Optunia species)

Creeping along the ground with its red fruits dotting the landscape, the prickly pear cactus is the Midwest’s only wild cactus. The prickly pear grows in colonies, spreading across disturbed sandy and rocky soils, in south-facing locations.

Prickly Pear Photo Lisa Rose

Its spines ward off predators, but for those brave enough to handle the plant with leather gloves and remove it’s thorny glochids, the fruits can be used to make a delicious and fruity simple syrup for cocktails or sodas. It’s fruit can also be pureed to produce a fun and edible pink slime – perfect for Halloween tricks and treats.

Hawthorn (Crataegus species)

The hawthorn is a tree with a history of magic and folklore. The hawthorn grows as a rambling, hedgerow shrub with long and pointy spines lining its bark and branches warning everyone to hone their senses, lest they fall into the shrub’s spiny clutches while gathering the tree’s delicious fruits. Its berries are edible and can be used to make vinegar shrubs, cocktail syrups, and can be used similarly to that of the crabapple in cooking and hard cider-making.

Hawthorn Berry and Thorns

And as the hawthorn is known to be a plant of the faery realm, it’s worth remembering to take a gift of butter for the plant faeries and to sing songs while harvesting the berries. At the very least – and if you don’t believe in the plant faeries – signing songs or whistling is a good way to express thanks and gratitude for the tree’s fruits as you harvest and protect you from their potential tricks.

For more about these plants, how to harvest and how to prepare, check out my book, Midwest Foraging” and have a safe and fun Halloween season!

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Running Toward Plants: An Interview

Edible Grand Traverse October 2015

Enjoyable interview talking about my book “Midwest Foraging,” wild edibles, and Leelanau County with Edible Grande Traverse Magazine.

Check out the full interview online, along with other cool wild edible recipes including a local hunter’s take on eating squirrel!

An interesting note, this interview took place in Lake Leelanau Sunday morning on August 2 as we watched the edge of the first line of the storms roll into the area. The change in weather and electric feeling of the air seeped into our conversation, eerily foreshadowing the events that were to unfold later that day with the horrifically powerful straight line winds that slammed into the Sleeping Bear shoreline…

For my essay from that epic and historic storm read After the Storm.

 

High Summer Wild Harvests

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The days are long and warm for now, but we all know that winter will return and with it – cold and flu season as well as all sorts of other general maladies we face across the year. There are many ways to keep the ills and chills away with wild plants!

Some helpful herbs that can be gathered from the wild now include:

Echinacea (Echinacea species): Echinacea is well-known for its abilities to help the immune system clear an infection. Gather the plant from the wild or even use the cultivated echinacea from the garden to prepare a homemade tincture or tea.

Goldenrod (Solidago species): This beautiful, showy yellow plant frequently gets blamed for everyone’s August allergies, when actually it’s the ragweed that causes the summer sneezes. Goldenrod can be gathered now and dried for tea or prepared fresh as a tincture to help stop the leaky, drippy allergy sniffles. A great cat allergy remedy! Goldenrod also makes a great salve to help rub out aches and pains and can be used similarly to arnica.

Yarrow (Achillea millefolium): Yarrow is a classic summer plant, and is nearly at the end of the harvest season. Gather the leaves and flowers of this plant to use as a tea for colds and flus. It mixes well with Monada and elder flower. Yarrow also makes a great salve to help rub out bruising.

Bonest (Eupatorium perfoliatum): Boneset is a traditional native plant that’s been used for viral infections and fevers. It can be gathered from the wild and dried for tea. It’s good blended with more aromatic (and flavorful) plants like

Monarda (Monarda fistulosa): Monarda is also known as bee-balm and all varieties – both the wild and cultivated – are wonderful to dry to a tea to ward of a cold. The tea is highly aromatic and can also clear sinus infections and clear a foggy head.

Elderberries (Sambus nigra): Great for supporting the body’s immune system to fight off viral infections like a cold virus or influenza. The berries can be gathered at peak ripeness and prepared into a homemade elderberry elixir.

For more information on these plants, view my recent segment on WZZM13 and pick up a copy of “Midwest Foraging!”