Showing posts with label wild food. Show all posts
Showing posts with label wild food. Show all posts

Elderberry Shrub and Other Delights

Its elderberry season in New England.  Time to start checking your favorite stand of bushes for ripe fruits and getting there before the critters get them all!

Elderberry is my favorite antiviral ally- I use it frequently (almost always) during cold, flu, and have seen it work work wonders in cases of HSV1 & 2 and Shingles.  I use it all winter long as a tonic and the recipe I'm sharing below is a most delicious way of getting elderberry goodness on a daily basis.  If I feel like I'm coming down with something, I take elderberry every hour, or as often as I remember.  In addition, if you know you'll be in a place or period of time nearby others who are ill or are susceptible to getting the winter blarghs, take elderberries before, during and after exposures.

Most famous is Elderberry Syrup.  This is my recipe for elderberry syrup that is uncooked and made from dried berries.  I prefer not to boil my fruits to death when making syrups.  If you have fresh berries, you can modify the recipe to cook the berries slightly to get them to release their medicine.

Elderberry Elixir, is a favorite among herbalists all over, and is another delicious and easy way to get your elderberries everyday.

But my favorite, which I can never make enough of, is Elderberry Shrub!  What is elderberry shrub?  I mean, we know elder is a shrub...but huh?
A shrub is a mixture of fruit, vinegar and often honey. It can be made with any delicious summer fruits or berries you like. Rose hips, raspberries, black berries, blueberries, hawthorn etc. This is used as a concentrate to add to refreshing beverages all year round.  I like to mix my shrub concentrate with sparkling water for an almost soda like treat, with a medicinal punch.  But it is delicious added to juices, water, or even by the spoonful!  I use approximately a tablespoon or two of shrub per 8 oz cup of sparkling water.  Your milage may vary.

Elderberry Shrub
1/2 qt fresh or dried elderberries
1 qt (more or less) apple cider vinegar
1/3 c raw honey ( you may use more if you like it sweeter)

Place berries in a jar, add honey, and pour vinegar over the top of the fruits until the jar is full.  Cap well (keep in mind vinegar will eat away at metal lids, you may choose to use a plastic lid or line your metal lid with waxed paper) and shake vigourously.  Wait 4 weeks.  Shake frequently.
Strain, and reserve liquid in a pretty jar for gifting, or in another container for storage. I keep mine in the fridge right next to the sparkly water, but you don't need to keep it cold once it is made.  It should keep 3-6 months or possibly longer stored in a dark, cool area.

Drink frequently! Yum!

What are your favorite Elderberry preparations and how do you use them!?

Wild Things: Nettle Kraut

Gather nettles. A lot.  This recipe yielded one quart, and I had about 4 -6 cups of chopped nettle leaves.
Chop your nettles coarsely, and put into a large bowl with 1 tbsp salt.  Chop 1/2 cabbage head finely.  Add to the bowl of chopped nettles with another tbsp of salt.  Slice 1/2 red onion finely.  Add to the bowl.
Massage the nettles and cabbage and salt with your hands for 5-10 minutes, until they begin to release their juices.  If you are concerned about getting stung, you can beat the cabbage & nettles with a mallet, clean jar or other tool, but I used my hands, and didn't have any problems with getting stung.

Stuff into a jar, and press firmly until the juices flow over the top of the kraut.  Top with a grape leaf to keep it crunchy.  Cap firmly- after ensuring the liquid completely covers the kraut (if not, add brine (salt water) to cover.)  Set aside on a dish to catch any overflow, for a week, minimum.  Longer makes a more  sauer kraut
YUM!

Wild Things: Nettles for Breakfast!

Oooops. It was so delicious I forgot to take a picture before I ate it all up.
June is Nettles month for the Wild Things round-up.  

My favorite combination is nettles with preserved lemons.  Here's a handy, tasty breakfast recipe.  Switch the eggs up for chicken, or sausage for a lunch or supper.


Nettles with Preserved Lemon & Garlic

2 cups chopped fresh nettles (use frozen if you don't have fresh.)
1-2 cloves garlic
2 tbsp butter
1/4 cup chopped fresh tomato
1 preserved lemon, chopped 
salt and pepper to taste
2 eggs per person ( or more if you like)

add butter and garlic to a hot pan and sautee for 2 min.  Add nettles, tomatoes, and preserved lemon, plus salt and pepper to taste.  Sautee gently until the nettles and tomatoes are soft and the garlic is cooked to your liking.  ( I prefer mine a bit undercooked.)

When cooked plate out. 
In some extra butter, fry two eggs per person.  Or scramble them, or poach them.  Whatever old way you like your eggs.  Plate on top of the nettles.  Top with kim chi, sauerkraut, pickled carrots or beets or what have you.

Serve immediately!  YUM!
This serves one.  Pick more nettles if you are feeding a family.  A lot more. Bagfuls and bagfuls!  There are never enough nettles!

Wild Things:Dandelion Walnut Pesto

Dandelion Walnut Pesto
2 good handfuls of fresh dandelion greens (washed)
1 c olive oil
2 tbsp lemon juice
3 cloves of garlic
1/2 c toasted walnuts
salt and pepper to taste

blend in a food processor, serve! YUMMY!

Wild Things: Spruce Steamed Baby Artichokes and Spruce Mayonnaise

Rebecca at Crockpots and Cauldrons has a blog round-up or blog party on WILD THINGs each month. This month was devoted to spruce tips.....
So I was all stoked to take part, then i realized, spruce tips are a ways off...so I did spruce needles instead.  I think the tips work better tho.  The needles are poky and stiff even when cooked or blended up.   But nonetheless, the taste is fresh, citrusy and suprisingly delightful! 
Spring is coming soon...and I found baby artichokes at the market. 

So I steamed them with spruce twigs in the water.  It gently flavored the tender baby chokes with a fresh flavor.


Then I used some more spruce needles stripped from the branches to add to a luscious bacon fat based mayonnaise. 
The steamed chokes topped with a creamy fresh mayonnaise were a perfect spring lunch!  Recipe below.



8 Baby artichokes, cleaned and trimmed.
3 Palm sized spruce twigs

Toss the cleaned and trimmed chokes in a steamer basket, and add spruce twigs to the bottom of the pan, with just enough water to cover the twigs.  Turn on medium heat and cover chokes and spruce and water and steam for 20 min.

For the Mayonnaise:
1 c bacon fat, warmed to liquid
1/2 c spruce needles or spruce tips
1-2 slices of preserved lemon
1 whole egg and 1 egg yolk
salt to taste

Whip the eggs,salt, lemon and spruce in a blender, and slowly add in bacon grease, blend until creamy.
Serve over warmed or chilled baby artichokes.

But

Herbal Brews:Kombucha, Kefir, Sodas and More

Herbal Kombucha, Water Kefir, Lactofermented herbal infusions & herbal sodas

By Darcey Blue French, Brighid’s Well Herbs
www.gaiasgifts.blogspot.com
www.brighidswellherbs.com

Water extraction of herbs
Minerals
Vitamins
Contact with tissues
Volume of medicine
Easy, safe
Whole plant medicine

Fermentation of water extracts
-increases nutritional value and bioavailability of nutrients
- preserves infusion for longer period of time
-introduces friendly flora for the digestive tract
-increases and synergizes herbal constituents not available in infusion by water alone.

Kombucha
Ingredients:
Tea (camellia sinensis) 6 -8 bags or 4 tbsp loose leaf
1 cup Sugar or maple syrup
Herbs of choice
1 SCOBY (symbiotic colony of bacteria and yeast)
1 gallon Water (non chlorinated)
how to:
boil water, then remove from heat. Add tea, non aromatic herbs and sugar. Steep until cool. Strain. Pour into a gallon sized jar. Add scoby to the cooled tea & sugar. Cover with a cheesecloth or towel. Ferment for 3-4 weeks. Healthy SCOBY will not grow mold. Remove SCOBY and 1 cup of kombucha, set aside. Add several handfuls of any herbs you wish to flavor the brew with, and cover again, let brew for an additional 4-7 days. Strain and drink! (Prepare a new batch of tea to add the SCOBY to.)


Herbs that work well in kombucha brewing are non aromatic:
Elderberry, st johns wort, nettles, oatstraw, rosehips, dandelion, burdock


Herbs to add after primary fermentation:
Rose, tulsi, elder blossom, cinnamon, ginger, lemongrass, hibiscus, birch, schizandra, lemon balm, lemon or orange peel, fruits or juices

Favorite combos:
Nettle & St John’s Wort
Rose and Tulsi
Elder blossom and orange peel
Ginger and birch
Vanilla bean
Elderberry & cinnamon
Hibiscus, ginger & lemongrass



Water Kefir
Fast and easy! Less than a week brewing time.
Ingredients:
1 qt Non chlorinated water or coconut water
¼- ½ c water kefir grains. (purchase fresh or dried from www.kefirlady.com)
¼ c sugar
10 drops trace minerals

How to:
Dissolve sugar in water. Add kefir grains and minerals. (Kefir grains use minerals to build structure- it helps them grow, but you can do this without minerals as well.)

Cover loosely and let ferment 3-6 days. This will depend on your ambient room temp and how sweet you like your kefir. In cold weather it takes a full week. In warm weather 2-3 days is sufficient.

When bubbly, strain kefir grains from the water. (Coffee filter works well). Add grains to a fresh batch of sugar water/coconut water.

Add handfuls of herbs, fruits to the strained kefir. Let brew for a day or two.
Favorite combos:

Coconut water with pinapple and ginger
Rosehips
Elderberries
Hibiscus and schizandra w cardamom
Lemongrass & Goji
Orange Ginger
Rose Tulsi
Vanilla bean
Frozen berries


Herbal/Fruit Soda

This brew harvests the power of wild yeasts in the environment. It is slightly more troublesome with regards to mold and temperature.

Start with a GINGER BUG:
2 tsp fresh grated ginger root
2 tsp sugar
1 c water

Mix all ingredients in a clean jar. Cover loosely with cheese cloth or paper towel and rubberband.
Each day for 3-4 days add 2 tsp sugar and 2 tsp grated or ground ginger to the brew. It should start to bubble and fizz after a few days. If it grows mold, toss it out and start fresh.

You may continue to feed this culture daily or every other day to keep it going indefinitely, but it is sensitive to cold. Keep in a warm spot!

Soda How To:
1 cup herbs of choice
½ gallon water
1 c sugar
1 c ginger bug starter

Make a strong decoction or infusion with the herbs and water. Add sugar to the brew and dissolve.
Once the brew has cooled, transfer to a ½ gallon jar and add ginger bug.
Cover loosely with jar lid. Set aside in a warm spot for 3-4 days.
Once the soda is bubbly, tighten the lid down to increase the fizziness.
After another 3-4 days, strain herbs, and serve or bottle for later.

Favorite combos:

Nettle ginger
Birch, vanilla, ginger
Elderberry
Burdock, dandelion, cinnamon, ginger
Rosehip
Berries
Lemongrass and cardamom
Lemon balm
Hibiscus
Green tea


Lacto-fermented tea
This is just like making yogurt or pickles! Full of friendly flora! Use whey from raw milk or yogurt to culture a sweetened tea. Keep in a warm spot for several days until it gets fizzy!

To obtain whey from yogurt, pour 2 c live yogurt into a coffee filter, in a strainer, and place over a dish in the fridge. Leave overnight. Collect the liquid whey from the bowl for your ferment. Save the yogurt for dips, cooking, or just eating. Thick like Greek yogurt!

Ingredients:
1 qt water
½ c herbs or fruits of choice
½ sugar, maple or honey
1 c whey strained from yogurt or raw milk

How to:
Brew a strong tea or juice with your herbs and fruit. Add sugar. Cool. When at room temp add whey. Cap and keep in a warm spot for a few days. (oven with the light on, top of the fridge, by the stove).
When the ferment is slightly sour, and bubbly, it is ready. Strain herbs. Serve! If you let this sit too long it will become very sour. FYI.


Favorite lacto fermented brews:
Elder flower
Chamomile orange
Elderberry
Berries
Hibiscus
Ginger
Yarrow (bitter but good)
Dandelion, burdock, ginger
Apple cinnamon (use apple juice)

Nourishing the Wild Self: Part 2 -What is True Nourishment?

What is true nourishment then?
What does it mean to nourish yourself? Beyond self?

Nourishment:
Etymology: Middle English nurishen, from Anglo-French nuriss-, stem of nurrir, norrir, from Latin nutrire to suckle, nourish; akin to Greek nan to flow, noteros damp, Sanskrit snauti it drips
Date: 14th century
1 : nurture, rear
2 : to promote the growth of
3 a : to furnish or sustain with nutriment

From Merriam-Webster dictionary online (www.merriam-webster.com)

Nourishment is that which sustains, promotes growth and nurtures and tends. Healthy and vital food nourishes our body. But we are not just a body, nor are we separate from the Earth which is nourishing us from her body. We must also nourish and tend our spirit, our hearts wild desires and needs, our families and communities, and in turn nourish and tend the Earth from which it all comes.

The Wild Self requires nourishment on all these levels to thrive and become vital. Thus one cannot eat food which nourishes the body on a purely biochemical level, and expect it to nourish ones spirit if it fills your heart with remorse, heartache, guilt or disgust. Likewise, does the food you purchase and feed to your family nourish your greater community? Does it provide livelihood, health and connection for the farmers and laborers who grew or harvested it? Does the farm or rancher from which the food you eat comes from tend and nourish their land with attention to the soil and the long term sustainability and well-being of the land.


Ask:
In those terms, when you hear the words, Eat Wild! what comes to mind?

How can we find ways to “eat wild” that nourish our bodies most deeply, nourish and tend our hearts and spirits connection to the wild Earth, and directly nourish and tend our communities, and the Earth/land on which we all depend- human and non-human alike?

I realize that some of these suggestions go against what the conventional knowledge of our culture tells us, and require extra expenditures of time, effort and/or money. Some of these suggestions will not be completely achievable by each and every person, but I urge you to find that wild place inside you, and feel deeply what calls most to you. What CAN you commit to in your life, where you live? What feels most urgent and insistent in your wild heart?

Nutrition
What nourishes our wild body most deeply?

Activity:
Tune into the place in your body where you feel your wild self. Now Take a moment and contemplate what the “wild body” is, looks like, feels like?

The ‘wild body’ isn’t about being perfectly svelte or in perfect health at all times. The wild body feels deeply, senses deeply, knows intuitively what it needs to be nourished. The wild body is able and vital, it is capable of performing the tasks which the wild heart insists upon, the wild body is challenged, and the wild body rests. The wild body is respected, appreciated and tended.
The wild body will tell you what it needs to be nourished, if you can learn to differentiate between cravings and true nourishment, and if you can move past the ‘shoulds’ and moral judgements about what is “good and bad” to eat.


Activty:
Tune in again to your wild self. Listen deeply- if you could have any one food at this moment, what does your wild body desire? Feel where in your body you sense that. Now, take a moment and think about your favorite craving, something you feel you might be a little addicted to, or something that is “bad for you” as deemed by culture/society . Where in your body do you feel that craving? Notice the difference between a craving, an addiction, a judgement from a culture that is not “wild.”

Use this as you go ahead in life to take a moment and feel in any situation what FEEDS and NOURISHES that wild place in your self, and what is coming from outside- either as judgement, moral, addicition or craving. It is important to differentiate between an unhealthy addictive craving or civilized judgement on what is good for you, and what your true wild nature KNOWS intuitively is good for you.

July Blog Party: "Adventures in herbalism: What wouldn't we do for our herbs"

It's here! The July blog party: Adventures in Herbalism!  If you have something coming please feel free to send the link and I'll add it!  Still working on my own piece for this!


The Primal Posture of Motherwort by Wendy at Garden Plum
The Lessons of Elder by Amanda at The Mountain Kind
The things we do for herbs- Nettles by Leslita at Ohio Herbalist
A beautiful piece by Lucinda at Whispering Earth about the Things we wouldn't do for herbs
Deep as Root and Song by Kiva Rose at Medicine Woman's Roots
Rosalee's Photographic Herbal Adventures at Methow Valley Herbs
Sean of Greenman Ramblings  beautiful tribute to Harvesting Skunk Cabbage



Guest post contribution by Robin Rose Bennett-


I was living in NYC and was in Central Park, in the upper 90’s on the east side, gathering yellowing leaves from a tall beautiful Ginkgo biloba tree. There were a few low branches that I could just reach, as well as an offering of freshly fallen leaves on the ground. They looked so vibrant they’d obviously just fallen. I was alternating standing up on tiptoe, body leaning into the tree to gather leaves, and bending down low, bowing to the ground to gather. I was very happy.
     After awhile I sat down on the ground to continue gathering in comfort and soon became aware of a man a bit in the distance, watching me. He wasn’t a park ranger, but I saw he was in some kind of institutional looking outfit, perhaps hospital pajamas. ‘Hmmm.’ I thought to myself. He began coming closer and closer and I could see that he might have recently come from a halfway house or some kind of mental health clinic. I slowly rose back up to my feet and tried to stay so immersed in what I was doing he’d pass me by, but it was no use. I’d gotten nervous and distracted. He was talking to me, or at least at me, not making lots of sense, but clearly looking for a response.
     I turned to him and gave him my full attention. I did what I usually do when I have no idea what else to do in a potentially dicey situation. I told him the truth. I said, “Look, man, I’m really sorry, but I can’t talk with you right now. I’m deep in meditation with this tree. I’m gathering medicine and I’ve got to concentrate, ok?”
     He looked at me and for the first time really focused his eyes for a moment. “Huh!” He said, “Huh!”  He shook his head and looked from me to the tree and back again quite a few times. He began backing away slowly. He muttered something and turned away. Then he turned back quickly,
     “I get it! I get it!” he shouted to me, really excited. “That tree is God!!!!
Right????”
     I answered him, “Well, in a way, yes, kind of.” 
     He smiled knowingly. “Yeah, I get it.” 
     I smiled back and he began leaving again, got a little farther away this time, then he turned back once more and called out to me,
“Hey! Will you marry me?”
I smiled again. “Can’t,” I told him. “But thanks for asking. I’m going to get back to my tree now.” He nodded, smiled, “yeah, ok.”
     And I did.
 “You sure?” he called out once more. 
 “Yeah, I’m sure.”
So when asked how far we go for our herbs, I guess in remembering this story I see that I’d go so far as to turn down intriguing marriage proposals if they get in the way of my harvest season!



Weedy and Wonderful: The Healing Medicine of Evening Primrose

Oneothera biennis, O. hookeri
Flor de San Juan
Evening Primrose

Evening primrose is yet another one of our beautiful healing herbs that has been somewhat forgotten and definitely pigeon-holed by the supplement industry and herbal commerce. Evening Primrose Seed Oil, well known in the stores, is a source of gamma linoleic acid (GLA), a fatty acid useful for skin problems, asthma, PMS and menopause. But Evening Primrose is so much more than that, and sadly, is extremely underused, while being abundant and widespread across climates and bioregions. It even grows here in the desert. There are many species of Oneothera that grow in my bioregion, some of which grow low to the ground in small mounds, but the ones I use medicinally, are the more upright variety, including O. biennis, the weedy species found anywhere the ground is moist and disturbed. I start noticing the large branching plants with yellow flowers around 4500 ft, on the sides of mountain roads, and into drainages and riparian areas. It grows easily as a perennial in the garden as well, but in the wild I most often find it near water (considering that water is the limiting factor in the desert environment). For years I’ve collected the root of the first year plants as a wild edible, boiled and eaten like a turnip. It has a peppery taste that some find unpleasant, but I rather enjoy. The leaves can also be eaten as a green, but I found them less palatable, considering they are slightly hairy, and also have a peppery taste. I’ve also spent time in the winter collecting the fibrous bark from the dead stems to make cordage, which is silky, fine and smooth. This is the first year I’ve really explored the uses of Oenothera as a medicine, but I am sure glad I have. It is proving to be invaluable, and a very good locally growing substitute for some common herbs that just aren’t that common round here.
Energetics: Moist, neutral temperature, taste: bitter, pungent, sweet, astringent
Reduces/pacifies Vata, Pitta
Actions: Relaxant, stimulant, nervine, tonic, vulnerary, demulcent, astringent, diaphoretic, diuretic, antispasmodic
Uses: Evening Primrose is a gentle and mild medicine, but despite its mild nature, it is extremely effective. These are the best kinds of plant medicines, in my opinion; safe, non toxic, abundant, nourishing and effective. The following information is based on the use of the whole plant; leaf, flower, bud, seed pod, root, stem, not the seed oil found in the health food stores. Being underused as it is, I highly suspect you won’t ever see an Evening Primrose tincture on the shelf, so gather your own, or get it from your local herbalist.

I use Evening Primrose as an antispasmodic for smooth muscle tension and spasm. It has been one of the most effective plant medicines I have used for lessening the pain of mild to moderate dysmenorrhea (menstrual cramping). It is not the strongest of antispasmodics, but so far, in my experience, much more reliable than some of the others I’ve used through the years. It is specifically useful when there is a sensation of pelvic fullness, with some congestion of the lymphatic or portal system. Along with the smooth muscles of the uterus, Evening Primrose’s antispasmodic action is exquisitely useful in the respiratory system, when there is a dry, spasmodic cough accompanying bronchial infection or irritation, or mild asthma and hay fever or seasonal allergies. While gently calming the spasmodic tendency of a cough and the respiratory musculature, the demulcent property of the leaves and flowers, soothes cools and moistens dry and irritated tissues. Likewise, it is useful the gastrointestinal tract for the same reasons, soothing and moistening to a hot, inflamed GI tract, while easing the spasmodic cramping associated with conditions like IBS, gall bladder spasm, colitis and general poor digestive function. Evening primrose is also a lovely vulnerary wound healing ally, useful both externally for bruises, swellings, burns, and venomous insect bites and stings, hemorrhoids and internally for healing that irritated GI tract that goes along with leaky gut, ulcers, colitis, and diverticulitis. According to King’s, Evening Primrose is also applicable to any condition in which the Peyer’s patches (gastrointestinal lymph glands) are inflamed, and gastrointestinal lymphatic congestion (in the spleen or mesentery). This leads me to believe it will be helpful in addressing the inflammation, lymphatic bloating, leaky gut, and general digestive malaise associated with undiagnosed or mismanaged food allergies, particularly to such foods as gluten containing grains (wheat, rye, spelt, barley, kamut etc), dairy products, corn or soy. It is specifically indicated when there is a tendency to nausea or vomiting after eating, digestive upset accompanied by restlessness, and a frequent desire to urinate. According to King’s Evening primrose is also of use in cases of watery diarrhea, dysentery and bloody stools, another plus for its use in conditions like ulcerative colitis, hemorrhoids, and diarrhea associated with food allergy, poor food choices, and deranged digestive function. Evening Primrose affects all the mucus membrane tissues, lungs, GI tract, skin and the bladder and kidneys. Traditional Hispanic use in the southwest is for spasm in the bladder and kidneys, and I find it to be useful as a demulcent, astringent tonic for irritated tissues of the urinary tract, either during an infection, or over sensitized tissues post infection.
Evening Primrose is also a fine relaxant nervine, especially useful with muscle tension secondary to emotional tension. A hot cup of evening primrose infusion, for me personally, is akin to taking a hot bath. I feel completely relaxed. It strongly affects the musculoskeletal tissues; I sat on the bed after my cup of infusion, not really having the desire to move. Tension had left, muscles were relaxed, and a gentle diaphoresis resulted from the relaxation of the tissues, allowing circulation to flow towards the surface. This is excellent for folks who are stressed out, hold the tension in their body and look like they might flip their lid, or in the stages of fever where tension is preventing a good sweat. Unlike Vervain which tends to relax the area around the shoulders and neck, Evening Primrose relaxes the musculature of the entire body.
I also found it quite useful for the pre-menstrual emotional moodiness that comes a day or so before my menses. I get particularly reclusive, not wanting to talk, or interact with people much; and if forced to, it makes me quite cranky, irritable and bordering on weepy at times. This month, a public talk I had scheduled months in advance, happened to fall on that day I was feeling especially unable to communicate effectively or interact with others in a sensible fashion. Uh oh. A few doses of Evening Primrose tincture several times before leaving the house, and a few minutes before the actual event seemed to calm my nerves enough that I was able to put a smile on my face and speak clearly and engagingly to a room of strangers. It certainly didn’t make me chatty and extra friendly, but allowed me to perform the duty necessary without too much inner turmoil or crankiness. Thank goodness for that! As I have a tendency to social anxiety, I’m going give this a whirl for the anxiety I experience around those situations, and see if I can’t work through some of my fears by facing them with the support of a friendly plant ally.
Kiva Rose equates evening primrose with the nourishing nervine properties of Avena, and suggests it be added to our list of nourishing infusions, as the nervine effects are cumulative and especially effective used over time, as most tonic herbs are. Also in its favor are its mild energetics, neither too heating nor cooling, and moistening, it is suitable for most constitutions over a long period of time, unlike nettles which can be too drying for some folks when used over time.
Preparations: My favorite way to use Evening Primrose, so far, is as an infusion in hot water. My personally physiology responds much better to the large quantities of herbal medicines administered in tea form, and the long steeped infusion of Evening Primrose leaf, flower, bud, and stalk is distinctly demulcent, which is primarily extracted in water based preparations. Water is also superior at extracting the nourishing mineral and vitamin content of herbs in general. A long infusion (4 hrs or more) of Evening Primrose is most effective when dealing with the mucous membrane tissues of the GI tract, respiratory tract, urinary tract. I also find the infusion effective for menstrual cramping, more so than the tincture. Use the infusion for longer term nerve nourishing/tonifying. The hot infusion is also suitable for use in a tense, hot, dry fever.
Tinctures are useful medicines as well, though my personal work with the herbs is centering more and more on non alcohol preparations. Fresh plant Evening Primrose tincture is perhaps a stronger antispasmodic for cramping, spasm and asthma attacks than the tea, and has very nicely effective and quick results for nervous tension, anxiety, and PMS grouchies. Use the tincture as well, if on the go, traveling or otherwise unable to use the infusion/tea.
Use either the tincture or the infusion as a wash, compress, or liniment topically for burns, insect bites and stings, bruises, swellings, hemorrhoids and the like.
A fresh plant poultice of the leaves and flowers is also an excellent way to use the herb topically, if you happen to be standing near the Primrose patch when you get stung by a bee, a spider, a caterpillar or have been outside too long with sunburn.
You can also make infused oil with the flowers, buds, leaves, root and stem for topical use, and I suspect it would make a very nice addition to massage oils for tense, spastic muscles, and would use it profusely for bruises and injuries with swelling, or for irritated hemorrhoids. I caution against using oils and salves on burns, especially fresh burns. If you get burned, first remove heat from the area with cool soaks, compresses, liniments, and then as the burn ages and you want to encourage healing, reduce peeling, and pain, then turn to the oils, applied lightly.



You can also collect the tiny black seeds from the seed pods in the fall and use them as a GLA supplement by grinding and storing in another EFA type oil (fish, flax etc). Or storing whole (preferably cool) and grinding as needed on a daily basis and adding the seed meal to foods; smoothies, hot cereal, fruit salads, nut butter etc.

Sources:
Personal experience
Michael Moore, Medicinal Plants of the Mountain West
Blog posts by Kiva Rose at Bear Medicine Herbals
personal correspondence with Kiva Rose
Felter and Lloyd's Kings American Dspensatory

On wildcrafting- the Art of Reconnection




Last fall, I was sitting at a table at our local Green Fair, talking to people about the Sweet Medicine Center, and my work as an herbalist. I happened to be cracking acorns I had collected, roasted and planned to turn into delicious treats for the Open House at the Sweet Medicine Center. Most people approached with genuine interest and friendliness, eager to hear about what I planned to make with these treasures, and what the practition

ers and I had to offer. Many of the young native or Mexican children immediately recognized the nuts I was cracking, saying “bellotas” and asking what I planned to do with them, and tell me how their grandmothers would make bellota soup. At one point I was approached by a woman who began asking questions of me, which escalated into somewhat antagonistic jabs. When I began explaining about how I had spent hours collecting the acorns over several weeks, she began saying to me I had no right to be taking things from the forest, that I was stealing from the trees and the animals, and how could I be so selfish. I tried to explain my wildcrafting ethics to the woman, how I most assuredly collected my bounty with conscious awareness of the plants and animals around me. But this lady had it in her head otherwise, a

nd I gave up explaining.

It is difficult to explain the hours of time spent crouched in the warm sun, lying in the sand, gathering a single acorn at a time by hand, how I felt the trees alive around me, the small animals scurrying around me collecting their own stash of nuts for the cool season, to someone who doesn’t see it that way. I do understand that if everyone also decided to wildcraft, many plants would be stripped bare by over harvesting, and thus laws are enacted to prevent people from “taking” from the earth.

While I understand the idea behind the protection of natural resources, I also feel deeply how these types of ideas and laws have created a disconnect between humans, the earth, and the resources and gifts that Gaia has graciously bestowed. Humans have become increasingly alienated from the natural world, because we no longer understand, in our bones, and our daily sustenance how deeply we are dependent on the earth. Food comes from grocery stores, or if we are fortunate, local organic farms and ranchers, but very few people come in contact with the actual procurement and production of the food that passes through their mouth. Naturally, gardening in the home becomes a way for us to reconnect with our food and the earth, but it is lacking something that the wild foods and animals can teach us, ju

st by their presence, and making ourselves open to it.

As an herbalist I have primarily been a wildcrafter. I do grow some of my medicinal herbs and much of my food in my garden, but there has always been something in the call of the wild places that speaks to my wildest heart. I go to the plants for teaching, for healing, and for medicine. Many people ask why I go to so much effort to wildcraft much of my medicine and a significant portion of food, when it could easily be grown in a garden? I respond, the wild things have a special teaching for us, in this age of disconnect and alienation from nature, that we are still so dependent upon.

The wild plants I go to for medicine and food are tough creatures, they endure the harshest extremes of weather, water scarcity, bugs, fire, and climate change, and yet they persist. They are rich and resilient in the face of challenge. Those wild plants have a strength from which we can both learn from and benefit from medicinally or nutritionally. Plants grown in wild soils that are rich in nutrients are almost always more nutritionally dense than their cultivated counterparts grown in depleted agricultural soils, they endure the extremes and develop compounds that are strong and medicinal in order to resist such challenges. And that is just the beginning of the benefits of using wild plants for food and medicine, but there is more.


Contrary to that woman’s belief about harvesting from the wild, wildcrafting both food and medicine brings me in closer contact with the ever changing environment on which I live and depend, it fosters an intimacy with both the creatures in the environment and the needs of that environment. My regular forays to certain spots through all the seasons teaches me about the cycles which our landscape moves through, I become aware of small changes that might go unnoticed by untrained eyes, but can mean significant environmental changes. I notice when a particular plant population is growing, expanding and becoming ever healthier, or likewise, when a plant population is retreating, getting smaller or moving. In noting these changes I can act responsibly as an herbalist, wildcrafter and inhabitant of the land, by sowing seeds, refraining from harvesting, or encouraging growth and expansion. I notice the years in which little rain fell, and familiar plants are sparse or not present at all. I have seen chaparral bushes brown and drop leaves, and prickly pear turn red and shrivel in response to a particularly long winter drought, and I have seen washes flood in the overabundance of summer rain, ripping out trees by the roots, exposing new rocks and covering over embankments with fresh silt and sand, thus changing the landscape permanently, and influencing the subsequent growth of plants in that area. When I am wildcrafting I notice which animals are also harvesting from the plants, and work in concert, always aware enough to leave more than plenty for the other inhabitants of the landscape, including the soils which take in discarded leaf litter and plant stalks and transform it into mineral rich humus for the next seasons growth of plants. I very rarely wildcraft for the sake of taking plants home solely for medicine or food. I wildcraft for the sake of experiencing the plants in their wild home, for the sake of becoming intimate with the changing moods and needs of my landscape, for the sake of reconnecting myself deeply with the earth, which provides everything I am dependent on, and for the sake of falling in love each day with the stark beauty of this land of extremes and contrasts; of drought and fire, of rain and rushing waters, of tropical vines and giant cactus, of riparian bosques and mountain pine forests.

Nettle Clover Pesto: Invigorating the blood with Wild greens of spring

This morning I whipped up a batch of springy fresh weed pesto! Almost everyone enjoys fresh basil pesto in the summer, but fewer know the joys of spring pesto made with the first pungent greens and weeds of spring. One of my personal favorites is sweet clover, Melilotus officinalis. I first learned to make clover pesto from Loba at the Anima center so many years ago, and ever since have always harvested the small, fresh, fragrant leaves and flowers of Melilotus for pesto in the spring. It makes a very strong flavored pungent pesto by itself, so I often mix it with other greens and herbs to mellow it out. Aside from its sweet vanilla scent of summer, clover is an excellent blood mover, helping to break up stagnant, pooling blood (and other fluids). Useful as a poultice for mastitis, and both internally and externally for nerve pain or weakness. I find it a wonderful spring food to get the blood and fluids moving and flowing in the body, and stimulate the digestion with its bitter aromatic flavor.

In addition to the clover, I am lucky to have a blossoming nettle patch in my garden plot. I've been harvesting the young nettle greens ( much to my delight and suprise, these very young leaves aren't causing me any headaches at all!) every week. Nettles are popping up all over the country in the warming spring, and I'm sure you can find some near you. Nettles are a wonderful mineral nutrient dense green, which builds the blood with its iron, vitamin K, calcium and more. In many parts of the world, nettles is one of the very first spring greens to pop up after a long winter without green foods, and is often touted as a spring tonic food and beverage. It supports kidney and liver health, skin, hair and nails and much much more. Suffice it to say, a winning spring green to include in your weed pesto, with a mild flavor that complements the stronger taste of clover or dandelion.
I often also add dandelion leaves to my weed pesto, but alas, my dandelions are much to small and few to get enough for pesto making, but I've been adding them to my salads on a regular basis. Dandelions are bitter and cooling and diuretic, also very mineral rich. Dandelions help the body efficiently eliminate waste products through the kidneys and bladder, and tone up the liver and our digestion by increasing bile production and bile secretion. You can make your pesto with just dandelion greens as well if other greens are not available to you.

The recipie follows:
several handfuls of spring greens. I used equal portions of fresh nettles and clover tops.
2 cloves garlic
1/2 c olive oil
juice from 1/2 lemon (more if you use dandelion or other bitter green)
1/2 c toasted walnuts
1 tsp salt


Steam the nettle greens briefly to neutralize the stinging formic acid. Strain and press well to remove as much water as possible.


Add nettles, clover, garlic, nuts, salt, lemon and olive oil to food processor. Be generous with your olive oil to make your pesto thinner. YOu may also add grated parmesean or romano cheese if you wish. I prefer my pesto without cheese.


Blend well in food processor or blender until smooth. Serve on eggs, fish, meat, in salad dressing, or as a dip for crackers or crudites, or as a sandwhich spread! Invigorate the blood and the body with the vitality of spring!
Posted by Picasa

February Herb Walk !


Today was the first herb and plant walk of the year! The morning was fresh and cool, with a promise of sunny warmth, typical of the late February spring in southern Arizona. 5 lovely ladies, herbalists, body care queens, and nature enthusiasts joined me for a walk in the Tanque Verde Wash. The washes around the Tucson area are a strange mixture of desert plants, riparian trees, weeds that travel on horseback and in the water which periodically runs in the sandy wash.
Today, the wash was dry as a bone, but the Cottonwoods (populus fremontii) were covered in both male and female catkins, and the round pods which burst open in a few short weeks and shed mountains of white, fluffy cottony seed. Some of the trees were even far enough along to be bearing small, resinous and delicate tender leaves. We tasted the leaves and buds to experience the stimulating, spicy, resin medicine that the tree gives, and discussed the pros and cons of using the various parts of the plant for medicine ( bud, leaf, bark). Along with the newly leafing out cottonwoods, the Mexican Elders are covered in green, rank leaves. A few more weeeks yet before the Elders put on the flowers so treasured for fevers and flus, but we all enjoyed seeing the new growth.
Spring is mustard time in the southwest and we saw at least 3 varieties of mustard, (London Rocket, Black Mustard, Bladderpod). The oats are green and growing and we enjoyed chewing on the spring green, sweet oat stems in the shade of a cottonwood. In a few more weeks the oats will put out their milky seeds which are so remarkable for the nervous system and adrenals.
We were even lucky enough to see a real dandelion, complete with flowers, which in the desert is a rare treat, dandelions really aren't that common in these parts, mostly due to the lack of watered lawns.
We discussed the finer details of making pain relieving linaments with plants such as cottonwood, tobacco, using both oils and tinctures of various combinations of plants, and the making of delectable treats like clover pesto, and london rocket salad.

We were ecstatically suprised to find the native Chia sage (salvia columbularie) starting to flower as well! By the end of the morning the sun was shining down in full desert force, and forced us into the shade and back to the cars. It was a beautiful day of sharing the medicine and joy of the plants in the desert, and so worth braving the heat for! I hope to see you on the next walk in March, when the flowers will REALLY be out in full glory!

Register for the herb walk in March by e mail (blueturtlebotanicals@gmail.com). 25$ per person.

....still in the midst of harvest frenzy

The harvest frenzy hasn't stopped yet. The acorns are ripening and falling off the trees simultaneously, depending on the species. I've been picking them up from the sand in the washes almost every trip I've been on up in the the mountains and there are still more to be had, and more I want.
Each species of oak has its own flavor, and I've really come to love the flavor of the sweet Bellota Oak (quercus emoryii) that gives acorns in late summer (July/August). I was remiss in collecting many of those this year, as I was away in New Mexico at the Anima center during the bellota season. But I've been collecting the acorns from what I believe to be a blue oak (quercus oblongifolia) and an arizona white oak (querqus arizonica)(As best I can tell without a plant key!) Which are also sweet and delicious, but are better when roasted. I can eat the bellota acorns straight from the shells off the trees, they are so sweet. I spent the morning shelling the latest batch of acorns I've collected and roasted.
Then I made apple pie with an acorn and almond meal crust, local organic apples, and local pecans on top in a struesel topping made with brown rice flour.
Iused probably half a cup each of ground toasted almonds and ground roasted acorns, and a handful of brown rice flour, plus 1/2 stick of butter and tablespoon or two of cold water. Pressed the dough into the pan and baked for 15 min, before I filled it with sliced apples, cinnamon, clove, sugar and butter. The topping was freshly cracked pecans, brown rice flour, butter and sugar.

Served with handwhipped cream with vanilla powder, it was truly a fall treat. Nothing says fall like pie and squash! I settled for pie!
The marigold I've been after all summer has finally started to bloom in full force ( see the picture above), and I've been gathering loads of flowering fronds for tea, and clipped some flowers for a rich, fragrant healing oil.
I've written before about my preferences for making fresh plant oils, and I've found that if I cover the jar with a paper towel instead of a lid, most of the water from fresh plants evaporates out of the oil naturally. But I have a strange hankering to experiment with my oil prep. I'm steeping two jars of fresh marigold flowers in sesame oil, and have a pile of freshly dried flowers, which I'm going to do the alcohol fogging method with, but instead of steeping the fogged flowers in fresh oil, I'm going to steep them in one of the jars of strained fresh marigold oil, essentially making a double infused oil, with both fresh and dry flowers. It sounds like an interesting way to get more out of the plant. I'll be comparing the oils (fresh flower alone and fresh and dry flower mix) over the winter, and will write about the results and differences!

Along with the marigold, the wild grapes are still covered in fruits, and I visited a vine that I've been waiting on to ripen for several weeks now. It was fully ripe last weekend so I spent a brief hour collecting wild grapes, and filled a large bowl. With the help of a friend's herb press, I pressed out two quarts of fresh grape juice! I'll be experimenting with making wild grape wine for the holiday season with this remarkable, potent juice!
Of course, never one to waste things, I've dehydrated all the pressed skins and seeds from the wild grapes and will be grinding them into a powder that can be added to smoothies, cooked grains, or even encapsulated as a natural antioxidant powder, full of resveratrol, grape seeds and wild mineral nutrition! Why waste a good thing??

October BLOG PARTY: Call for submissions


It's time for another bloggy party kids! Write a post on/about/describing your favorite fall harvest topic. A wild food, an herb, an experience etc. Submit a link to me by Oct 1, and I'll post the list here for everyone to read! Don't forget to get out and harvest!

Happy Equinox!

Devils Claw: Wild Food of the Desert

This is what I had for lunch today...
An no, it isn't fried okra! Okra does grow well here in our desert summer, (ask me about the 15 ft tall okra I grew a few years ago,) but a native species of Devils Claw (Proboscidea parviflora). Devils claw, once cultivated by the native peoples as a food and fiber source, grows pretty much like a weed around here, and these were growing along the fence at the community garden where I have my plot.
I have also collected them from dry washes in the late summer/early fall (i.e now). You want to pick the green pods when they are still young and tender. If they get too big the stiff fibers toughen up and you can't cut into them easily, nor chew them. Let them go to seed and they turn into dangerous claws that you DON'T want to step on, but make nice decorative items for your natural altars or desert themed centerpiece for the table.

Fried up in some oil with a gluten free flour mix, they taste an awful lot like okra, slimey like okra too. Quite delicious if I say so myself!

here's my recipe:
Fried Devils Claw Pods
6-8 small immature pods of Devils Claw, sliced into rounds
1 egg
1/2 c gluten free baking flour from Bob's Red Mill ( or any flour you like, including cornmeal)
1 tsp salt
couple of shakes of pepper
1 tsp chile powder

olive oil or butter for frying

slice the pods into rounds. Beat one egg in a bowl, and in a second bowl combine flour and spices. Dip slices into the egg bath, and then into the flour. Fry on medium heat about 4 min each side. Serve hot and enjoy!

Wild grape juice and the walnut harvest.

Oh yes, the harvest season is in full swing! Monday I made my way up to my grape picking spot, and sure enough, several of the oldest vines were heavy with ripe, purple-blue wild grapes! I've never harvested enough grapes to do much with in the past, but my new spot is very rich. Many, many of the grape clusters were much too high for me to pick, so the birds will get their share too!
Now wild grapes, though they look sweet and plump are usually sour and astringent, and hardly suitable for just eating off the vine as a snack (but I can never resist popping a grape into my mouth now and then while I'm picking, even though it made my tounge raw!) Wild grapes are most often turned in juice, jelly or wine, the addition of a little bit of sugar to take the edge off the tartness, turns wild grape juice into the most delicious grapey-ist juice ever. Think Welches x 10. Intense, bursting with flavor, flavanoids, antioxidants and lots of blood enriching nutrients.
Of course, you can skip the sugar and add yeast instead (or save a few whole ripe grapes with the whitish coating for a source of wild yeast) and make wild wine! I can't quite decide if I want to ferment my quart of grape juice or sweeten it for drinking straight. I only know I wish I had more, lucky for me, there was a vine very heavy with fruit that was as yet unripe! I'll be going back for more soon!

To make grape juice from wild grapes, this is the process I followed:
First, I went ahead and stemmed the grapes, and removed any green or unripe fruits. (Some sites say you dont need to bother stemming them, up to you!)

Then I put our lovely grapes into a deep pan, with just enough water to prevent them from burning. I turned on the pan on medium to warm the fruits and help extract the juice. Mind you, don't boil the grapes, or cook them too long as you'll destroy some of the nutrients in the grapes (vitamins in particular), and some sources said boiling makes the juice bitter.

As the water and grape mixture is warming, begin to mash the grapes gently with a jar or meat tenderizer to break open the skins, and let the juices begin to flow. The water will take on the purple -ruby color of the grape skins, and you can turn the heat off.

Then, I let the juice/fruit mixture steep for several hours, and cool, before I began to strain through a mesh strainer. Cheesecloth will also work well, and allow you to squeeze lots of juice out of the grapes.

Press the grapes with the back of a spoon , or squeeze gently to get the juice, and collect in a large container. Save the juice in jars, and then proceed to either sweetening or making wine!
I saved my skins and seeds and froze them, along with my jar of juice, just in case I decide to make wine and want to add the skins to the fermenting container. Or if I'm really ambitious I'll separate skins from seeds and dry the seeds and grind them to sprinkle on foods. The seeds are full of antioxidants too like resveratrol, so I won't be tossing them out. Maybe I'll plant a few too.
If I make wine, I'll be sure to share my experience, though I'm going to wait a week or so to see if that vine ripens up and I can get more fruit!

On another note, the walnuts are ripe! I went out yesterday, expecting to see them turning dark on the branches, but I guess I was a hair late, because they had all fallen to the ground. I spent a good amount of time picking up walnuts from the sand in the wash, trying to get ones on which the black hull hadn't yet begun to rot, so I can use the hulls for medicine. Our native walnut trees are usually fairly prolific, but the nuts are very small, and the shells very hard! I have to give it a really good whack in the cement mortar and pestle to crack it open. I'll probably be spending a lot of time cracking nuts this week, as I still have acorns to crack as well! In fact, I should probably find some more time to get more walnuts while they are fresh on the ground and before the bugs get to them, and hopefully get more acorns too! So much to do during harvest season!

Lessons from the Canyon

Well I'm back folks! It was an amazing, beautiful month away, ensconsed at the Anima Center deep in the Gila Wilderness in NM. I spent many an afternoon floating in the beaver ponds, cooking magical food with Loba in her loving kitchen, singing to the night winds, sleeping under the stars, and gathering food and medicine plants galore.

It was a much needed respite from the civilized and busy world, being alone in the woods makes so many things clearer, it gives perspective and time to explore the dusty corners of ones mind and heart.

I'm not sure I could recount every meaningful moment or lesson learned, or heartfelt insight that I was gifted with while being held by the powerful canyon where the Anima Center resides, but there were many.

I remembered what it felt like to open up and SING! So many years and tears I shed because of the fear of opening up my mouth and saying what I felt, singing the songs in my heart, and letting that vulnerable place in me be seen, and heard by all who cared to listen. I spent many mornings singing as the sun rose over the cliffs, feeling so deeply my heart, my grief and my gratitude.

All mornings rise, all mornings rise
I give thanks to all mornings rise
each day a new beginning,
all mornings rise, all mornings rise.

As night fell, and the stars winked on in the velvety black, I sang again, feeling the songs of the night within me, and singing them out to the birds, and the crickets, the gurgling river and shining moon. It is amazing that we are able to forget the sterling brightness of the full moon when it is dulled by the city lights, or that uncountable multitude of stars that bejewel our nighttime skies, the Milky Way spinning across the night.

I chopped wood with a heavy maul to fuel the woodstove on which Loba cooked, and found immense satisfaction in the thwack and crack of a log splitting under the rhythm of the ax falling. It wasn't always easy, there were days when I couldn't split a log asunder no matter how I tried, but as my arms strengthened, and my confidence, and with the help of someone a bit stronger and more experienced than me, I came to enjoy the task of splitting wood in the shade of a juniper tree in the mid morning.

I canned peaches, plums and wild meat, gathered bagfuls of wild grape leaves to pickle, oodles of acorns to be roasted, armloads of fragrant pungent poleo mint, and started a fire in the rain, and then successfully grilled steaks to perfection for a feast of wild and wonderful foods, spilling off our plates in abundance.

I learned to skin, gut and cook snake (Yes, I actually did, and it tastes absolutely yummy!)

I got stung by a hairy catterpillar and a fresh alder leaf poultice took the awful sting right out!

I danced in the rain, and got soaking wet hauling water from rain barrel to rain storage, ever grateful for the abundant supply of sweet, pure rainwater to drink.

I didn't run into any (live) rattlesnakes until the last day, when I was busy in my head, walking quickly, unaware, the insistent rattle and hiss of a coiled snake quickly brought me back to my body and awareness of my surroundings.

The silky softness of river water on my skin as I floated in the sun soothed a hot and sweaty back, and wind in the cottonwoods sang to me as I relished the respite.

I found that evening primrose infusion, simple and gentle, is one of the few herbs that really make a difference in my monthly menstrual cramps. Not very many things offer me much relief on the first day, other than adherence to a strict gluten free diet, and a regular regimen of mangesium, fish oil and Vit B6, and to find such a gentle, abundant and unobtrusive remedy to be so effective was such a blessing.

I am eternally grateful for the gifts of the Canyon at the Anima center, both the physical and the internal gifts of clarity, self awareness, confidence and knowing deeper what I want my life to be.

Now, back in the city, I caught a pint of rainwater to drink during last nights storm, taking each sip with gratitude for its sweetness, and I'm busy catching up with friends, clients and e mails, finishing up the processing of herbs and foods gathered while I was in NM. I've been roasting and cracking acorns, stripping leaves off the rose and primrose, drying fuzzy mullein leaves, storing wild mint and monarda in jars, and planning how to cook the gifts of wild meats, dried lambsquarters, beans, and other treats I was given by sweet, giving Loba as I left.

I am ever so grateful for my time away, with no one calling, no one to tell me how to fill my time and more appreciative now of my blessed home, full of love, friendship, and comfort, and hot running water!

I can't emphazise enough how much I encourage each and every one of you to get yourself to the Anima Center at some point to experience the gifts and lessons it has to offer. They offer numerous retreats and events throughout the summer months, and always offer internships, retreats and lessons via correspondence all year long. Get the hence my friends, and you too shall be filled with gifts such as these.

Monarda- A semi happy plant cutting


So a few weeks ago while collecting some of the local monarda (m. pectinata) in the wash up in the mountains, I brought a few sprigs home and stuck them in water to keep them fresh for a demo at a talk I was giving. I kept one at home in the water and sure enough, like other mints, it grew roots quickly and easily. So I've potted this little monarda cutting with roots up in some native soil and hoping it will take to transplanting alright. It seems to have started to flower, which may or may not be a good sign. Struggling to reproduce before it dies? Or just in the season of flowering?
Hrmm. I won't be around to baby it, so hopefully it will be alright, but suffice it to say, monarda cuttings root very easily!