Wild and Free Food - Pestos

Pestos add flavor and nutrients to things like pasta, potatoes, rice, beans, or even soups and stews.

When you think of pesto, it is usually the flavor that comes to mind.  Maybe after that, you think about how easy it is to whip up a last minute meal without heating up the kitchen in the summer.  We mostly think about Basil, but many other herbs can be used.  Rarely do most of us think about the immense health benefits derived from these herb pastes, but we really should.  It can go on pasta, you can slather it on a sandwich, add a dollop to soups, or use it as dip.  Pesto is an easy food to eat in a lot of different ways.

Earlier this year, I was trying to think of pleasant ways to eat more raw garlic during cold and flu season.  This is really a subject that has confounded me for many years since garlic was not a typical ingredient in the PA German fare of my childhood.  It is an ingredient that I at first struggled to acquire a taste for and eventually came to enjoy.  Still, eating raw garlic is one of the simplest ways to kick a virus, and when I realized that pesto was not cooked, it was a revelation for me.

Here are some of the reasons that pesto is more than just a sauce:

Garlic

- Incredible healing powers that help to prevent influenza, colds, yeasts and fungus and contains antiseptic, antibiotic, antiviral, bactericidal, and anti-inflammatory properties.  After watching my daughter go through over a week of the nasty, wheezing, upper respiratory virus this winter (after refusing all offers of my herbal concoctions), naturally, I started coming down with it.  Over the course of a day and a half, I ate about 2 full bulbs of garlic and was quickly on the mend.  You could smell me coming, but at least I wasn't sick.

Basil

- All of the culinary basils (and of course holy basil as well) work hard against inflammation. Basil is rich in anti-oxidants that combat aging and support the immune system and can combat stress, help with upper respiratory illnesses, battle headaches, or calm the stomach and improve digestion.   

Walnuts (who can afford pine nuts anymore?) - Walnuts contain both monounsaturated fatty acids and Omega 3 essential fatty acids to promote healthier arteries and cholesterol levels, helping to possibly prevent strokes and heart disease.  They contain very high levels of antioxidants and are packed with the B Complex vitamins, tons of beneficial minerals, and vitamin E.

Olive Oil - Bolsters immune system and helps to fight viruses.  Consuming olive oil mproves bone mineralization and calcification. It helps calcium absorption.  There are many long term benefits to olive oil.

Many other herbs can be blended into pastes.  They don't have to be single, they can be blends like Basil and Chickweed, Sage and Nettles, etc., but do consider some of these benefits:

Thyme

Thyme is a rich source of nutrition, even in small quantities.  It is a treasure trove of vitamins C, B6, K, and A, riboflavin, iron, copper, manganese, calcium, folate, phosphorus, potassium, and zinc.  One compound, Thymol is one of a naturally-occurring class of compounds known as biocides that can destroy harmful organisms like bacteria, microbes, and viruses. Combined with other biocides, such as carvacolo (also in thyme), it has strong antimicrobial power and displays significant anti-oxidant protection of cellular membranes.  

Sage

- Sage is an amazing source of several B-complex vitamins, including folic acid, thiamin, pyridoxine and riboflavin.  Lots of the vitamins C and A, plus minerals like potassium, zinc, calcium, iron, manganese, copper, and magnesium.  Highly anti-inflammatory, sage is a powerful herb for people with conditions caused by or worsened by inflammation such as rheumatoid arthritis, asthma, and atherosclerosis.

Chickweed

Packed with vitamins and minerals like iron, calcium, magnesium, manganese, silicon, zinc, phosphorus, potassium, protein sodium, copper, carotenes, and vitamins B and C, chickweed also has saponins that help with joint inflammation.  

Nettles 

Contain tannic acid, lecithin, chlorophyll, iron, silica, potassium, phosphorus, sulfur, sodium, and vitamins A and C.  Some of the talents Nettles bring to the table include being diuretic, astringent, pectoral, anodyne, tonic, styptic, nutritive, anti-rheumatic, anti-allergenic, decongestant, expectorant, anti-spasmodic, and anti-histamine, herpetic, galactagogue, and an anti-histamine. Grinding the herb to paste takes the sting away without destroying the valuable components.

Violet Leaves 

There are lots of vital minerals, especially calcium and magnesium available in the leaves.  The leaves and flowers contain Rutin, a bioflavonoid that is helpful in the treatment of venous insufficiency and lowered blood flow to various parts of the body.  Specifically, hemorrhoids and varicose veins may respond to consuming violet leaves.  The leaves especially contain saponins and mucilage, having a positive effect on regularity of elimination, lung health, and can soothe the entire gastro-intestinal and urinary tracts.  

Simple Basil Pesto Recipe

Put the following directly into the food processor:
1 Cup basil leaves

5 - 6 cloves of Garlic

1 Cup grated Parmesan cheese

1/2 Cup Walnuts

1/4 Cup olive oil

Process until smooth.   

Wild and Free Food - Greens Soup

I made a small batch of soup early last week.  It is delicious, but not terribly photogenic!

It lasted through 3 meals, which is plenty for me, but if you have a family to cook for, this recipe is very flexible, so double or triple it for your crowd.  If you're interested in learning more about wild foods and how to get them onto the table, this recipe is almost foolproof and so delicious that it will please a lot of people who wouldn't normally *voluntarily* eat weeds. You might also want to check out our book - Wild Foods for Every Table.

This particular pot of soup contained a couple of cheats.  Sometimes the plants show up when we haven't prepared.  I used bouillon and instant potatoes for the base.  You may certainly use the real thing instead!  This was a spur of the moment, thrown together thing - which is part of the beauty of food just coming up out of the ground, unbidden!

 

Potatoes are rarely in the house, and a $1 bag of instant can last a month or two because it's only used in soups.  There is NEVER enough broth around here.  The soup was spectacular.  Here we go...

Starting on the left, chickweed, cheese, mushrooms, nettles, and wild onions down the center.

Ingredients:
1 quart stinging nettles
2 cups chickweed
3 or 4 wild onions
1 pint mushrooms (any kind)
1/2 cup Parmesan cheese
1 large bouillon cube - chicken or vegetable
1/2 cup instant mashed potatoes
Splash of olive oil
6 cups water

First, a walk around the yard,  The nettles are up about 3 or 4 inches, and are growing thickly.  It took no time to gather a quart of them.  No onions in the house, so I grabbed a few wild onions/garlic.

stinging nettles

~Inside, rinse the greens, pick through them, and then chop them up a bit with kitchen shears. 
~Peel the onions and chop finely.
~Put oil into a 2 qt pan, and LIGHTLY saute the onions. Add mushrooms.
~If needed, use a little more oil.
~Add 2 cups water with the bouillon when the mushrooms are a releasing some liquid and softening. Heat on medium high until it starts to simmer.  In the meantime...
~Mix the instant potatoes into remaining quart of water and pour into the pan.
~When it starts heating up, dump in the greens.
~As soon as the broth starts a light boil and the greens soften, use an immersion blender until most (but not all) of the mushrooms and greens are blended.  If you don't have an immersion blender, put about 1/2 of the soup into a blender until smooth.
~Add the cheese and stir.  Use additional cheese as a garnish. 
~I had some leftover chicken that went in at the end.  Croutons would be delicious too.

Chickweed (about 4x life size)

All in all, this was probably 1/2 an hour from yard to table, and it was really good. 
There were a couple other greens out today.  In the next month or so, the selections will be too many to list.

Hairy Bittercress

Ground Ivy (among many names)

Red Dead Nettle

All of these can be used, as well as garlic mustard, plantain, daylily leaves, dandelion leaves, violet leaves, clover, and on and on...  You CAN even use domesticated vegetables, if you like :-)

Wild and Free Food - Dead Nettle or Purple Archangel

Another for the Wild and Free Food Gathering...

This recipe was shared in The Essential Herbal magazine last spring.

Purple Archangel (Dead Nettle) Enchiladas

Jamie Jackson of MissouriHerbs.com

 Sauté 1.5 quarts purple archangel for 20 minutes in a broth while making enchilada sauce:

 This is the base recipe, I usually triple it.

1/4 C oil

1/4 C flour (I use GF)

1/2 t black pepper

1/8 t salt

1 t garlic powder

2 t cumin

1/2 t oregano

1 T chili powder

Less than 2 cups of water (you can use broth, but don't add salt)

Cheese for sprinkling on top (a cup or so)

Make just like a gravy.  Fry the flour and spices in oil for a few minutes.  Slowly add the liquid, stirring constantly.  A flat wooden spatula is nice to continuously scrape the bottom of the pan. Simmer on low, till the consistency of enchilada sauce out of can (not thick like gravy, you will be cooking this again.)

Cover thickly the bottom of your pan with the enchilada sauce.

Heat corn tortillas on a hot cast iron comal for a few seconds until they wilt over the side when slid to the edge (usually 11 seconds one side 3-4 seconds the 2nd side.)  Keep them warm in a towel.

Mix 1/4 cup of your enchilada sauce into your cooked greens and stir. 

Put a tortilla on a cutting board, cover the surface with enchilada sauce using a spoon.  Put green filling in the middle along with any shredded cheese, wild chives or whatever else.

Roll up, put in pan on top of the enchilada sauce.  When done, completely smoother with the rest of the enchilada sauce and top with some grated cheese.

Picture from Old El Paso - where you can find many other recipes.

 Put in the oven till the cheese is melted.  I do mine on the stove top in a massive wok.  I can get about 8 enchiladas in there. I put the flame on low and cover.  I keep peeking till the cheese on top is melted and you are done!

If I think I've smothered the enchiladas enough, I save some of the sauce off for dipping.  Also, if the sauce gets too thick, even if you have the enchiladas already in it, you can add a wee bit of water and sort of stir it with a fork.

This is enough for 8 enchiladas, plus enough for dipping with chips

Wild and Free Food - Nettles and Mushrooms

There are so many delicious wild greens coming up right now.  The best way to learn to use them is to just start throwing them into dishes.  They are usually tender, so just the last few minutes of cooking is generally best.  Tonight I was in the mood for an omelet.  This can just as well be a topping for pasta, bread, rice - or anything you like. 
You may prefer it without salsa, or without cheese.  Make it the way you like!

Here's how mine went down...

Went outside and picked a few cups of garlic mustard leaves and stinging nettles leaves. 

Pulled out a skillet, and threw in a pat of butter.

Dumped a pint of baby bella mushrooms (use what you have) and about an ounce of water on medium heat, covered. 

Allowed them to cook til about done, added greens and another ounce of water, covered, then turned to low.



In the meantime, I pulled out another skillet and started 2 eggs.

Once they were set, I layered on top...

Single layer of super thin slices of smoked ham.

Handful of shredded cheddar.

 - cover for a couple minutes to melt cheese.

Add about 1/2 the mushrooms and greens

Slide onto plate and flip the one side over on top.

Top with salsa.

And there's enough filling to have it again for lunch.

Yum!

Wild and Free Food - Greens and Eggs

This is a repeat, but I'm reposting and updating some wild food posts for new foragers.


Lunch today was very special! A walk around the yard yielded several ingredients for an egg scramble that also used up some things that were needing to be eaten soon.
Tame items included eggs, some mushrooms, fresh salsa, cheese, ham, and butter. Outside I found chickweed, tender dandelion leaves, and some young garlic mustard leaves. Rather than cutting into a whole yellow onion, I yanked a wild onion from the mint patch (multi-tasking at its best).
While the chopped onion and mushrooms simmered with the butter, I chopped up the greens and mixed them into the eggs along with the ham. As they became tender in the pan, the egg mixture was poured over them and stirred.
After the eggs set well, everything got a quick flip, and a hefty topping of salsa and cheese. A few minutes covered to heat through - delish!
Be sure to add some wild yard weeds to your diet this spring. It adds a little something special to any dish you prepare!

Breakfast Muffins

For the last couple of years my sister and I have been attempting to stay ahead of age, and though I've still got quite a few pounds I'd love to leave behind, we walk most days and compared to when we started out, we have made giant strides.  When we visit our kids around the country we don't embarrass ourselves, at least.  Well.. much.
One of the things we've found is that having meals on hand so that thought (or work) isn't required helps a lot.  We each have recipes for a breakfast muffin, and make a batch, freeze them, and they're ready to go each morning. 

Here's the recipe that I've gradually come to after lots of additions and trials.  For instance, I used to add dried sour cherries and dried blueberries, but realized I didn't like it too much and swapped in other fruit.  Also trail mix of assorted nuts, seeds, and raisins is great.  Anyhow...

RECIPE
Dry ingredients:
1 cup wheat flour
1 cup wheat bran
1 cup oat bran
1 cup rolled oats
1 T baking powder
2 t baking soda
1 t cinnamon
1 t cardamom
1 t nutmeg (or spices of your choice)

Wet ingredients:
2 over ripe bananas
1 cup applesauce (or persimmon pulp if I have it)
1 individual cup of vanilla yogurt (I really like Oikos Vanilla and toasted Coconut)
2 eggs
1 - 6 oz can crushed pineapple

The good stuff *these things area all interchangeable or can be replaced with other stuff*:
1 cup granola
1 cup coconut (unsweetened if I'm behaving)
1 cup (or more) broken walnuts or pecans
1/2 cup chopped dates
1/8 cup mini semi-sweet chocolate chips
1 T dark unsweetened cocoa
 NOTE:  you need to add at least 3 cups of additives.
Set oven to 400 degrees
Line muffin tins

I usually make up several batches of the dry and "good stuff" all mixed up and in the freezer. 
Mix up all the wet ingredients and blend.  An immersion blender is perfect.
Add dry ingredients and mix well. 
Makes 24 muffins
Bake for 16 minutes

I place a piece of cardboard on the bottom of a gallon sized zip-lock.  These can be used at least 10 times.  The cardboard allows them to be stacked neatly in the freezer.  Keep a couple of them out and refrigerate so you can just heat one up in the morning for about 30 seconds.  I use the cupcake liner cups to hold the muffins in the fridge - perfect.

The Conundrum of Being a Small Business

When I was a child in the 60's, my mother was a renegade.  She started a small business to support us.  I learned many rules at her knee:
1) Always say "we" and appear successful.
2) Never talk about a downturn.  See #1.
3) Smile and apologize, no matter whose fault it is - and perhaps you can imagine how much more difficult that was for a woman at that time in history.

*Being* a small business is the only way you can describe it because the business is our reputation, our identity, and one of the kids.  One does not "own" a small business.  It owns us.

So while we may be very small cottage industries, it behooves us to present our businesses as spiffy, shiny, and big.  Sometimes people treat us big businesses.  This is the problem.

What am I getting at?
This morning I awoke to a charge back for a fraudulent sale - the second in 20 years.  In the rush of the Christmas Eve mailing, I somehow missed sending out an order for a single magazine. 
It was me.  I know that because it's always me.  I'm the shipping department, the purchasing department, accounts payable, accounts receivable, editor, schmoozer in chief, social media dept., and everything in between.

So yes.  It happened. (update - no, they got the order)
An order for $7.50 is charged back with an additional $15 fee.

NOTE: This has been resolved to everyone's satisfaction.

Granted, it isn't the customer's job to check up on an order that doesn't arrive, but if you're reading this and you ever deal with ANY online business, please give them a chance to correct the situation before hitting the fraud alarm.  A simple email, maybe?

Had this customer contacted me, she would have gotten immediate service and most certainly there would have been a gift of some sort.  Almost every boxed order that leaves here has a little something special tucked into it, so we (see? can't help it) would have bent over backwards to make things right.

It's not a huge deal in the big scheme of things, I suppose.  The other charge back was 2 years ago.  Someone had purchased a PDF and forgot, didn't recognize the charge.  So even though my website could prove that they sent the file to the provided email address immediately, for some reason she got back her $5, and I got to pay the extra $15 fee.

Please give businesses a chance to explain.  Wouldn't you want that?  Wouldn't you do that if we were a brick and mortar shop?  Don't be quick to assume the worst of people.

UPDATE:  This was reported in error.  It won't matter.  So was the last one.  The credit card company never reverses their judgment.

New Winter ebook!

NOW AVAILABLE

Much like our magazine, the e-book is simply overflowing with all sorts of great articles and information to help slide through to spring.  Maryanne really enjoyed the freedom of unlimited space and not having to worry about resolution for printing.  It is beautiful.
Tea and syrup recipes, how to make salves and lots of other concoctions, breads, fairies, crafts, soups, soap, and a bunch of herbal monographs.  40 full-sized pages that contain an incredible amount of information.

Cover by Debra Sturdevant

Don't miss out on this deal - or stop by next month for the book.

Subscribe today and get your own copy!

REVIEW Opening Our Wild Hearts to the Healing Herbs (Part 2)

Opening Our Wild Hearts to the Healing Herbs (Part 2)
A Florilegia for the Wild Heart Tribe
Gail Faith Edwards

This is the Materia Medica section of Gail Faith Edward's long awaited revised edition of her brilliant and ground-breaking 1995 book, Opening Our Wild Hearts to the Healing Herbs which is now out of print.

First though, Gail shares valuable information about how we need to approach and respect our plant allies.  The beginning of the book is filled with an incredible amount of information that can only come from a woman who has seen the world as an adventurous maiden, a nurturing mother, and finally a wise and generous crone.

She explains the way of the wild heart, discusses the Wheel of the Year, and shares thoughts on cultural appropriation and caring for the vulnerable allies that we are threatening with our carelessness.
She talks about several systems and approaches to herbalism.  There is seriously an entire education before we even get to the herbs.

But then we DO get to the healing herbs.  Gail's writing has the tone of a story-teller, so that each herb is a different tale.  She shares history, lore, personal experiences, facts, and so much more.  Agrimony, Cannabis, Devil's Club, Kava Kava, Schisandra. Tobacco, Uva Ursi AND the "regulars" like Burdock, Chickweed, Dandelion, Garlic, etc., are covered, as well as there being a section on medicinal mushrooms.

If you haven't yet become familiar with Gail's writings, do yourself a favor and get to know her.
Pre-order the new book!
The first volume is equally brilliant.

Order Volume 1

I'm so glad to see her work back available to aspiring herbalists!

REVIEW: Herbalism at Home

I was very lucky to receive an advance copy of Kristine Brown's new book, Herbalism at Home. Kristine's writing style has always been so enchanting that I was curious how that would come through in a book with a zillion bits of information confined in a specific number of pages.  The answer:  spectacularly!

To begin with, the book is beautifully designed.  A lot of people don't know this, but writers don't get a lot of input into things like the title, layout style, fonts, or even the illustrations.  Being a great illustrator for her own zine, it might have been difficult to let that control go, but they managed to capture Kristine's style. 

So what will you find on the 235 pages?  LOTS.  She starts out by explaining what herbal medicine is about and its benefits.  She proceeds to help the reader plan an herbal pantry and choose the tools and accoutrements required to make the preparations that will follow.
THEN come the herbs.  This is one of the most glorious and unique selections of herbs in any book of this sort that I've seen.

This is one of the beautiful "blank" pages.

Kristine chose herbs that many people who are just starting out might currently consider weeds.  She helps the reader realize that medicine is all around them if they just look around.  This has been one of my dearest goals for years, and it has been hers as well. 
I was thrilled to see black haw, black walnut, catnip, goldenrod, mugwort, prunella, wild lettuce, cleavers, poke, and yellow dock - all weeds full of good medicine.

125 remedies and recipes follow, for everything from allergies to warts - the kind of things we use herbs for at home.  Things we can made a difference with at home, like self-limiting illnesses, or even chronic illnesses that can benefit from herbal support.  It's truly a splendid volume full of recipes and herbal information that I know will come into use here even though I've been working with herbs for decades.  For the beginner, this is a gold mine.

The reader will feel like they know Kristine when they read this book, and isn't that how the best books are? 
Details:
HERBALISM at home, 125 Recipes for everyday health
Kristine Brown, RH(AHG)
ISBN: 978-1-64611-156-5  $19.95 US, $26.99 CAN
Release 1/7/2020. 
Pre-order HERE (Amazon)

January February 2020 Essential Herbal

The latest issue is in the mail!
Lots of articles full of dreaming, learning, trying new things, and recipes and remedies. 
Perfect for curling up with by the fire while enjoying a warm beverage.

Table of Contents:

Field Notes from the Editor, Tina Sams
What will we be doing in 2020?  Let’s grow like the plants.                           

The Awakening of the Seeds, Jen Frey
How can we relate our lives with the Celtic Goddess Brigid and Imbolc?

Garden Adventures - Garlic, Rebekah Bailey
Garlic turns up in a ditch on the new property.  Lots to learn here!              

Book Excerpt, Opening Our Wild Hearts to the Healing Herbs, Gail Faith Edwards
Gail’s newest book, will be out in early January. The excerpt discusses herbal tastes, and
the properties that go with them.                                                                                                                        

Femininitea, Tina Sams
A tea that goes from puberty to menopause, and beyond.                             

Summer Jellies to Warm Your Winter, Alicia Allen
Learn to make luscious herb jellies that bring summer right into winter.     

Weaving Memories, Mary Peterson
This basket was woven as the writer traveled around Ireland.                      

Gromwell, Sandy Michelsen
Lithospermum, lemonweed, or gromwell, with roots full of purpose.           

Herb Bread, Theresa F. Koch
A nice crusty and flavorful loaf.                                                                          

Lessons from Your Seed Catalogs, Kathy Musser
What information should you look for when shopping for seeds?               

Here’s to Hawthorn, Kristine Brown RH(AHG)
… or why we all need hawthorn trees.                                                              

Beauty of Making Your Own Medicine, Cathy Walker
What we put into our medicine and how much does it mean?                     

Winter Crafts for Families, Marcy Lautanen Raleigh
Some fun things to try including a bird feeder, scented stones, and a snack.        

Lavender & Tea Tree Soap, Marci Tsohonis
How to make this beautiful, fresh, clean bar.                                                   

White Pine Magick and Medicine, Angela Bowman
Mmmm… tea, syrup, massage oil, and salve from this tree that just might be in your living
room right now.    

Amish Chow Chow, Rita Richardson
How to make this pickled Amish delight.                                                           

Hello Herbies, Marci Tsohonis
The long road to gathering some local herb friends.                                       

Dreaming of a New Garden for 2020, Jackie Johnson                                
What sort of theme garden might you like to try this year?

Butterfly Pea Flower Tea, Tina Sams
This beautiful color changing tea has some interesting benefits.                

Meet the Contributors

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