Easy Herbal Remedies

Monthly Archives: May 2020

Another great find in my yard – Yellow Wood Sorrell (Oxalis stricta). Also known as Yellow Wood Sorrell or Creeping Yellow Sorrell, or Sour Grass

Yellow Wood Sorrell, photo by Kathy McCabe
Yellow Wood Sorrell, photo by Kathy McCabe

This is another weed that is edible and good for you. Yellow wood sorrel has a slightly sour-lemony taste that promotes saliva production which can be good for the gums and good for your digestive tract. The sour taste promotes bile production which is necessary for healthy functioning digestion.  It is a mild fever reducer and an awesome thirst quencher. Every aerial part is edible, leaves, flowers, and pods – which resemble tiny okra!

It is rich in Vitamin C and was used historically to treat scurvy, fevers, mouth sores, nausea, sore throats, and urinary infections. Its actions include febrifuge, diuretic, astringent, catalytic.

It’s a cheerful plant (in my opinion) and plays well with other useful weeds such as purple dead nettle and chickweed.

You can add yellow wood sorrel to soups, sauces, eat it raw in salads, or dry it and use it as a slightly lemon tasting seasoning.  Cooled or chilled yellow wood sorrel tea sweetened with honey is a delight.

Yellow Wood sorrell, photo by Kathy McCabe
Yellow Wood Sorrell Patch, Photo by Kathy McCabe

One caution: Yellow Wood Sorrel produces Oxalic acid which can cause problems when taken in large quantities as it inhibits calcium absorption, and if taken in moderate amounts it shouldn’t cause problems for people suffering from gout, rheumatism, or kidney stones.

Those little pods also perform a spectacular show by ejecting the seeds when ripe in what is called explosive dehiscence (made me laugh!).

Watch seed dispersal in action!

Harvest by simply pulling it out by the roots, then cut off the roots, wash and enjoy.

Wood sorrel tea

Ingredients

  • 1 tablespoon fresh wood sorrel leaves, flowers, and/or seed pods
  • 1 cup water

Instructions

Boil water, pour over fresh wood sorrel, and let steep for up to a half-hour. Strain, sweeten to taste, and enjoy! Recipe by https://www.wildedible.com/wild-food-guide/wood-sorrel#wood-sorrel-tea

Chickweed is a creeping weed that features a ten-pointed white star-like flower and deep green small leaves in clusters. It’s low to the ground and enjoys hanging with purple dead nettle and yellow wood sorrel.

A close up of a flower

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Chickweed Blossom, Image by Digiman on Pixabay

Chickweed may be considered a weed, but it is especially useful and edible with many benefits.  It is a wonder for skin conditions, eases itching considerably, you can use it as a poultice directly on the skin or in an infusion and wrap the affected area with a compress soaked in the infusion.  Create an infused oil by steeping chickweed (all aerial parts) in olive oil – I prefer grapeseed oil for its neutral odor – for a few hours in the oven on the lowest setting or a couple of weeks in a mason jar in your sunniest window. Strain and use as an oil or go a step further and create a salve with beeswax. Apply as needed.  It can be particularly useful for psoriasis, lesions, acne, eczema, insect bites, and rashes.

As good as chickweed is for your skin – its also good for the inside of our bodies. Its rich in Vitamins A, D, B complex and C. Its packed with potassium, copper, iron, zinc, and calcium.  Medicinally, chickweed is an anti-inflammatory when applied topically, a mild laxative (when taken in larger amounts) and is soothing to the digestive track when taken internally.

A close up of some bushes

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Chickweed (stellaria media) Image by Wikimediaimages on Pixabay

A great source of vitamins and minerals in salads, or even a pesto made from the herb with garlic and olive oil.

I prefer using dried herbs in tinctures, but alcohol really brings out the properties of fresh chickweed. If you want to tincture or create a salve, allow the chickweed to wilt for a couple days to bring out much of the moisture content to prevent spoilage.

So the next time you come across chickweed don’t throw it away – – Bring it to me!!! 😊

Chickweed Pesto

Ingredients

  • 3 cups fresh chickweed (washed and roots removed)
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • juice from 1 lime
  • lime zest (if desired)
  • 1/2 cup pine nuts (toasted)

Instructions

  1. Place everything for this chickweed pesto recipe (except the olive oil) into a blender or food processor. Blend until it turns into a puree, but on the chunky side.
  2. Slowly add the olive oil.
  3. Taste and adjust salt if necessary.
  4. Serve on crackers or crostini.

Notes

This chickweed pesto recipe will keep overnight but may separate a bit. Stir well before serving. Recipe from https://www.diynatural.com/chickweed-pesto/#wprm-recipe-container-27504

I literally have Mullein growing like crazy on my Nature Walk side of the property. The mostly wild and uncultivated and rocky area between the barn and the neighbor’s property, full of raspberry tendrils, and tall grasses, and Garlic Mustard. I love that side of the property!

Common Mullein

I’m very happy to see it though, it is a very useful herb for many conditions from removing heat in urinary conditions, an expectorant, sedative, to smoking mullein leaves for soothing inflamed lungs, reducing coughing and helping to reduce inflammation. It promotes productive coughing.

Mullein is a fuzzy leafed (Bi-annual) plant that every two years will sprout a giant stalk with golden/yellow flowers – which I haven’t seen yet but I’m waiting!

Dry mullein leaves flat. They can be crumbled for tea – I highly recommend placing this herb in the heat seal tea bags so that the little fuzzies don’t irritate the throat, or strain using a coffee filter. They can also be dried and smoked to ease respiratory conditions (I know it sounds counter-intuitive but it does work). Mullein can be tinctured just be sure to filter it carefully to remove the hairs.

Because it is nervine and can help soothe nerves, I’ve added it to my own blend of pain tea. So I’m very grateful to see nature’s pharmacopeia in my own yard!

Mullein & Honey Cough Medicine (From WolfCollege.com)

Ingredients for Mullein & Honey Cough Syrup:

  • Mullein leaves and flowers **Note: because Mullein loves to live in disturbed areas, we have to be careful to check for pollution or other contaminants before harvesting
  • Elderflowers from blue Elderberry, de-stemmed and rinsed
  • Organic honey

Directions:

First, make sure that the plant materials are clean and dry. The Elderflowers should be de-stemmed.

Next, we need to make a hot infusion. In a medium pot, bring water to a boil and steep the Mullein flowers, Elderberry flowers, and the Mullein leaves for 10 minutes.

Alternatively, you can make a cold infusion: 1 oz of leaves and flowers in 1 quart of water for 4 hours.

When ready, strain the infusion through a strainer bag, and place the infusion back on the stove.

On a low simmer, stir in honey until dissolved. The affected person can also stand over the infusion and breathe in the steam for help with congestion and a croupy cough.

Let cool before consuming. Don’t forget to label with the name, date, and ingredients! Store in the fridge.

Dosage: take like a ‘regular’ cough syrup – 1 teaspoon every 3 or 4 hours

I’m so in awe of my gorgeous neighborhood! We have edibles growing all over and I never knew this until I became an herbalist! Even during a pandemic we can go out and harvest (ethically and responsibly!) these growing plants to supplement and sustain us.

My only caveats in the following article, please don’t harvest plants that are within fifty (50) feet of the roadbed. These can contain contaminants that can’t be washed off, and see my note about Elderberry at the end.

15 Common Wild Plants You Never Thought Were Edible

15 Common Wild Plants You Never Thought Were Edible

POSTED 5 HOURS AGO BY CLAUDE IN ALL ARTICLESBACKYARD PLANTS0

If ever in a situation where you are lost or stranded in the woods or when SHTF, then you will be looking for alternative food sources. There are several things around you that you can eat, but you may have never considered. Wild plants are one such example. These can provide you with the needed nutrients and such, to keep you and your family from starving.

When foraging for these wild edibles it is important to remember that some of these plants will require some basic work before consuming, such as stripping down roots to get to the starchy substance in the middle, or even some grinding of some plant parts before consumption.

#1. Ramps

Ramps can be foraged for in the spring. They are kind of a mix between onion and garlic in flavor. The roots grow just below the soil and they grow in patches together.

When digging ramps, it is ideal to conserve the patch by cutting off the root ball with a sharp knife and taking the plant only; this is so you can come back to the same patch next spring. Every part of the ramp is edible and can be eaten raw or used in recipes.

#2. Clover

There are different types of clover that grow in your yard, such as red clover and white clover. This is distinctive based on the color of the flower. Simple really. And not just livestock or wild rabbits can eat clover. The whole plant is edible and is best eaten while fresh or completely dried out.

Clover is very healthy for you as it helps ward off colds, reduce respiratory problems, and it is even said that it can purify blood and help ward off cancer. You can grind the leaves to make flour,  but it’s a long process. The flower is the best part to eat. When preserving, you can dry the plant and flower head separately. Use a dehydrator, screen in a drying room, or very low temperatures in the oven. Once the plant is dried, you can store it in jars for use over the winter too.

#3. Purslane

Purslane is identified by the smooth reddish stems and leaves, that are opposite of each other. The flower is yellow with five regular parts and it opens any time of the year at the center of the leaf cluster. Purslane is a ground cover and has a deep root system. The stem, leaves, and flower buds are edible. You can eat it raw in a salad, use in a stir fry, or cooked in soups and other recipes. Purslane has a slightly sour taste. Raw purslane is 93% water.

#4. Daisies

The daisy is a childhood favorite of mine. I used to pick it for my mom and grandmas. I didn’t know you could eat them back then. The flower petals can be used as a garnish or in salads, and the leaves can be used on sandwiches or in salads. It is not recommended that you eat the yellow center of the daisy, as this is the pollen section of the flower.

#5. Cattails

If you have seen a body of water you have probably seen a cattail. The lower leaves can be used in salads, while the stem can be eaten raw or boiled. The cattail itself (the brown cigar shape at the top) can be roasted.

The yellow pollen that appears in midsummer can used as a thickener, and in bread and pancake mixes. The roots contain a lot of starches and can be dried and then pounded into flour, or you can strip it off and chew on it to get the starches and then spit out the tough part.  Here are 10 delicious recipes you can make using cattails.

#6. Lamb’s Quarters

This wild edible looks dusty from a distance due to the white coating on the leaves. The plant produces little green flowers that are grouped together in clusters on the stem and upper branches. When eating lamb’s quarter, you can consume the leaves, shoots, seeds, and flowers. This plant does contain oxalic acid, but when cooked the acid goes away. You can blanch and freeze the leaves for later use. Lamb’s quarter is also good for salads and soups. It can also be sautéed or steamed, as well as a valuable addition to smoothies and juices.

#7. Milk Thistle

Milk Thistle is good for medicinal purposes but also for eating. You can eat the leaves and flowers as vegetables in a salad. The seeds can also be roasted and used as a coffee substitute, or dried to eat as a snack. The plant has large bright purple flowers, and the leaves have white markings. When broken, a milky sap comes out.

#8. Wild Asparagus

Wild asparagus is edible. It is basically a plant that got transplanted from a seed head which traveled, and from there it started growing in the wild. You will find it along roads and in fields.

Look for the asparagus in the late spring to harvest it. If it gets too big, it is going to seed again. And you can return the next spring for a new harvest. Prepare the wild asparagus grilled or baked and seasoned. To store any extra wild asparagus, you can blanch it and freeze it, or seal in vacuum bags.

#9. Goldenrod

This plant can grow from 24 to 30 inches in height. It is topped with golden flowers that grow in clusters. The leaves taper to a point and have small teeth on the edge. The bottom of the leaf is kind of hairy and rough on the top, with three veins that run parallel along the length of the leaf. Goldenrod can be preserved in about any form, from drying to pickling. Dried flowers and leaves can be added to any meal for a nice flavor. They can also be used for tea. The roots can be harvested when young and dried, and used for soups and batter mixes. Leaves and flowers can be used in salads and soups. The stalk is tough but edible, especially if harvested young. It can be baked in the oven and made into a crispy snack.

#10. Chickweed

Chickweed is best eaten fresh, but you can also eat it raw. The stem, leaves, flowers, and seed pods can be consumed. You can eat it raw in salads, or you can steam or sauté it. Simply take scissors and cut the amount that you desire.

Chickweed has little white flowers with five double lobes. The leaves are pointed and oval shaped. They grow in pairs across from each other. The leaves grow far apart on the length of the stem. There is a hairy type line that runs up the stem between the leaves.

#11. Stinging Nettles

The stinging nettle gets its name by the fact that it has little hairs or spines that irritate your skin, and can even leave welts due to a toxin in them. It is recommended that you only pick the top five to six leaves from the plant, when it is young and before the flowers start to form. To prep the nettles, simply soak them in cold salted water and then drain and dry them. You can freeze them for later use or use them immediately. Stinging nettles can be used as a replacement for spinach, and once cooked they lose their stinging ability.

Related: How to Cook Spring Nettles

#12. Queen Anne’s Lace

Queen Anne’s lace is also known as wild carrots. This plant has a large flat white flower, with a red or dark center. The stalk is hairy and the root resembles a carrot. It is best to eat the root in the first year, as in the second year it becomes more tough. The green tops are also edible, as you can boil them in soups and stews, or as greenery to dishes. If the stem is not fuzzy or hairy, then it is not Queen Anne’s lace and could be poisonous.

#13. Sorrel

Sorrel is a plant that consists of leafy greens. It has an intense lemony flavor, that becomes more bitter as the leaves age and grow. The smaller leaves can be eaten raw in salads or on sandwiches. The larger leaves should be cooked to help get rid of the bitterness. There are three types of sorrel: red veined, broad leaf, and french. The red veined is self-explanatory, with a slender tapered leaf with red veins throughout it. The broad leaf has slender arrow shaped leaves. The french sorrel has small bell-shaped leaves.

#14. Watercress

Watercress has a peppery green flavor that goes great with other neutral greens. It can be found all year round in the stores, but it is best in the spring. It is a water grown leafy vegetable, hence the name. If watercress becomes wilted, simply shake it back with cold water, or wrap it in a damp paper towel and place it in a plastic bag.

You can use watercress by washing it and patting it dry, and then use it raw on sandwiches or in salads, sautéed or steamed.

#15. Berries

We all have picked blackberries and raspberries, but there are other berries growing in your backyard that are perfectly safe and healthy to eat. Elderberries are ready for harvest in the fall. They grow on shrubs and are a purple to black berry that grows in clusters.

The elderberries must be ripe before consuming, and need to be cooked. This is what kills the astringent poison that they hold. Elderberries are great in syrups, wines, and in cobblers, pies and puddings.

There are many other plants and wild edibles that you can forage for. I am sure most of you can name at least two others that are not here. What other edibles can you name?

Article from The Lost Herbs, www.thelostherbs.com

Note on Elderberries: I use elderberries all the time in teas, tinctures, and syrups Generally in dry form though. Even when raw they do not need to be cooked prior to consumption – it is the seeds that sometimes cause problems. “Elderberries and elderflowers are generally safe for everyone. The raw seeds can make some people nauseous if they eat too many of them. Cooking them diminishes this effect. I have heard from a couple of people that the commercially bought elderberry powder can cause vomiting (presumably due to the seeds in the powdered product). Herbmentor.com Herbal Info: Elder” If you are concerned about raw elderberries, then please follow your instincts and cook them first.

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