“Midwest Medicinal Plants”
“Midwest Medicinal Plants” (Timber Press, OR) is available for pre-order at Amazon.com.
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.
Spent time in the woods gathering autumn olive berries yesterday from trees still heavy with ripe fruit. I hope we can reimagine these delightful fruits as life-giving and nourishing because of their abundance (or invasiveness, depending on perspective). The rain, falling leaves and dark day’s weather were symbolic of the slow transition to winter; these berries reminding me so very much of the underworld story of Persephone and her treasured pomegranate …
I was inspired to concoct a warming spiced autumn olive chutney for fall cooking to enjoy as the weather turns colder.
Warming, spiced autumn olive chutney
Simmer in a small saucepan until thickened. Take care to not scorch the fruit. Add to small glass jars and store in the fridge or even freeze. Perfect on vegetables, white fish, turkey, goose, phesant or chicken.
Enjoy this recipe and relish with gladness the earth’s bountiful and beautiful harvests, for soon it will be winter.