Tuesday, 11 May 2010
A fairy tale
Some of the folk over at Down to Earth Forum have been discussing anxiety - when it occurs and what can be helpful in managing the emotion. I asked if they knew the story of the soldier, the inn and the axe. It was one told me by my mother when I was a child - the moral being that it is never worth worrying about something which might never happen. Some people asked to be told the story, so I have written my own version from what I can remember and have posted it here.
Wednesday, 5 May 2010
April blog party: Herbs for aches and pains
This post is a belated addition to the April UK Herbarium blog party - better late than never!
It took me years to appreciate the subtleties of pain. My first insight came from discussing different methods of pain control during labour with an anaesthesiologist as part of a year long study of parentcraft classes offered by our local community midwifery services. We talked about relaxation techniques, drugs, tens machines and an innovative offering of acupuncture.
I knew about gas and air – it was my only pain relieve when my three children were born. Later I learned that pethidine was also a common form of pain relief offered at accident scenes and in ambulances with the dangers of addiction. Individuals would be blacklisted by the service if they appeared to be asking for the drug for very minor incidents.
Later, I became involved with facilitating patient feedback from a pain clinic. Once more there was a hierarchy of distraction, relaxation and acupuncture before the drugs and nerve blocks were offered. It is interesting that my sister has gained great benefit from the acupuncture offered at her local pain clinic in Derby, something she wasn’t expecting when it was first offered!
Some years ago I attended a lecture on pain management from the medical director of our local hospice when I started to become involved in the development of end of life services. He talked about the two different pain trees – aspirin and paracetamol /opiate derivatives and the importance of understanding the source of the pain before offering something to help the individual cope.
He also stressed the involvement of emotional and spiritual aspects to pain – something you don’t expect to hear about in a post-graduate lecture theatre – but which hospice doctors are often adept in discovering and helping with because they take time to talk to their patients and are not afraid to discuss the most difficult subjects. Even more importantly, they take time to listen.
It really should come as no surprise to learn we hold emotional pain within different areas of our bodies. This is very evident from research done on back pain. I remember a talk from a skilled osteopath, who told the story of a lady who came to him with chronic back problems. As he worked on her back, she told him how unhappy she had become since her husband retired. Their time together was nothing like she imagined it would be and his invasion of what had been her personal space and activities because he no longer had anything else to do, was proving intolerable.
Once she identified her “real problem”, her back pain disappeared, helped not only by the osteopath’s skills but his ability to listen and support her in talking about her situation.
Aches and pains should never be ignored. They are messages from the body to tell us something is happening or needs to happen. Hopefully those messages allow us to act before pain becomes so intense we lose the ability to function. Everyone is different. Everyone responds to pain in a different way.
Having observed the difference in response to pain in my family and Chris’ family, I have come to the conclusion some of it is neurological – some people’s nerves are closer to the surface and are more vulnerable – and some is learned behaviour. It is much easier to deal with pain with a calm demeanour rather than rushing around shrieking as if the world were ending!
So where do herbs come in to all this?
As always, herbs can be fantastic allies within a regime to support the whole person. Where aches and pains are concerned I would actually extend the whole person concept to the whole family. Being emotionally attached to someone in pain can be the most difficult thing anyone has to endure. You cannot bear their pain for them, however much you wish to.
The guilt and concern of being pain free when someone else is hurting also needs to be addressed and supported. Nervines can be helpful in this situation – chamomile, lemon balm, motherwort, skullcap and even St John’s wort as either teas or tinctures can be helpful in stressful situations. Remember that children are able to cope much better with either their physical or emotional pain if the person who cares for them is perceived to be strong.
Pain often comes from muscle tension or spasms. Anything which eases the tension either through warmth, relaxation or massage can be extremely helpful. No household should be without a hot water bottle and/or a wheat pillow which can be heated and laid over the affected part.
Fomentations and poultices can also be used in the same manner – chamomile, mustard, horseradish, ginger – always remembering to check the area regularly to prevent skin blistering.
Many herbs can provide relief when administered in a soothing massage oil or salve.
Dandelion flower oil is useful for a light muscle massage. Last year I went to give a herb talk at a sheltered housing complex. One of the women asked if I had anything for the pain in her shoulder. The only oil I’d taken with me was dandelion flower, so I gave her the salve and told her to rub it in and see what happened. She reported the pain eased considerably.
Rosemary is a favourite for soothing back massages. A German friend of mine is a professional oboist. His orchestra pit is very cramped as it is almost underneath the stage and he has to hold the same position for long periods whilst he is playing. He suffers with severe back aches and pains which have been greatly helped by his wife massaging him with rosemary oil. I made them a selection of St John’s wort, angelica and rosemary oils to take home with them one year and before we met the following year, they requested another batch of rosemary oil!
Golden rod infused oil can be another help in deep muscle massage.
Where pain has a nerve component such as sciatica, St John’s wort and rosemary oil blended together can bring relief. If there is also an inflammatory element, St John’s wort and meadowsweet can bring relief.
Pain from inflammation also needs to be treated internally. I’ve found plantain, calendula and turmeric to be especially helpful here. Sage and elderflower can often be used for their cooling effects.
Where muscles are actually spasming, crampbark can be helpful. When dealing with period pains, Howie Brounstein pointed out that menstrual pain is a bit like having bitters in our diet - you want to know our abdominal muscles are working at maximum capacity to ensure they are removing the womb lining in the most efficient way. To remove the pain entirely, to lose any efficacy of their function is actually counter productive.
If you do suffer with monthly or occasional problems, I would suggest reading the relevant chapters of Carol Wood's book, "The Woman's Guide to Herbal Medicine" which is available online. Her chapter on menstrual problems is very comprehensive, giving ideas for dietary changes, exercises and herbal supplements which can help with PMT and menstrual pain. She suggests cutting out wheat and wheat products for a month if you have a tendency towards bloating and says that severe pain can sometimes be cause by lack of calcium which can be helped with calcium supplements.
If the muscle spasms are in your legs, then crampbark tincture and magnesium supplements can be helpful. If the spasms could be of a nervous origin, you may want to try a gentle nervine. A friend of mine was suffering with spasms in her upper abdominal muscles recently. She came to one of the talks I was giving for the Mercian Herb Group where various tinctures were handed round for people to try. She liked the motherwort tincture so much, I gave her the bottle to take home with her and she told me recently the spasms are much diminished.
Pain can also come from joint damage or disintegration. Matthew Wood and Jim Macdonald have been doing a lot of work with using mullein root for straitening the spine and solomon’s seal for supporting the regeneration of mucous membranes and cartilage around joints. You can find Jim’s excellent discussion papers on the two herbs here
During the February workshop, one of the participants created a salve for her frozen shoulder with Solomon’s seal root, plantain and St John’s wort oil. She emailed me later in the week to say she had used it and been able to sleep without pain for the first time for weeks.
One of my apprentices also created an arthritis salve during the previous year’s salve workshop. He used plantain, ginger, SJW and meadowsweet. He gave it to his father for the arthritis in his hands. His father reported the salve had been the most effective pain-resolver he had ever used. His mother in law also tried it and found it helped her arthritis as well.
Children can also suffer joint pain. Most parents will be woken in the night at some stage of their child’s development by screams relating to “my knees hurt”. In my pre-herbal days, I soon learned that wrapping the offending joint in firm bandages was just as effective as a dose of Calpol and today I would also massage with St John’s wort oil. Some children also benefit from physiotherapy to help them stretch their limbs, especially if they have excessive “growth spurts”.
This has been a long post, but aches and pains are a complex area of study. I haven’t mentioned using Californian poppy or our own field poppy which will soon be gracing the fields. I have not used them yet, but maybe, one day, I shall have stories to share about these plants.
In conclusion, the next time you find yourself or your loved one in pain, it may be helpful to answer the following questions.
How did this pain arise?
Will it feel better if I rub it, warm it or cool it?
Will it feel better if I gently stretch or move around?
Who might be my herbal ally at this point in time?
How can I help myself relax/rest?
And when the pain is diminished, ask yourself what you have learned!
It took me years to appreciate the subtleties of pain. My first insight came from discussing different methods of pain control during labour with an anaesthesiologist as part of a year long study of parentcraft classes offered by our local community midwifery services. We talked about relaxation techniques, drugs, tens machines and an innovative offering of acupuncture.
I knew about gas and air – it was my only pain relieve when my three children were born. Later I learned that pethidine was also a common form of pain relief offered at accident scenes and in ambulances with the dangers of addiction. Individuals would be blacklisted by the service if they appeared to be asking for the drug for very minor incidents.
Later, I became involved with facilitating patient feedback from a pain clinic. Once more there was a hierarchy of distraction, relaxation and acupuncture before the drugs and nerve blocks were offered. It is interesting that my sister has gained great benefit from the acupuncture offered at her local pain clinic in Derby, something she wasn’t expecting when it was first offered!
Some years ago I attended a lecture on pain management from the medical director of our local hospice when I started to become involved in the development of end of life services. He talked about the two different pain trees – aspirin and paracetamol /opiate derivatives and the importance of understanding the source of the pain before offering something to help the individual cope.
He also stressed the involvement of emotional and spiritual aspects to pain – something you don’t expect to hear about in a post-graduate lecture theatre – but which hospice doctors are often adept in discovering and helping with because they take time to talk to their patients and are not afraid to discuss the most difficult subjects. Even more importantly, they take time to listen.
It really should come as no surprise to learn we hold emotional pain within different areas of our bodies. This is very evident from research done on back pain. I remember a talk from a skilled osteopath, who told the story of a lady who came to him with chronic back problems. As he worked on her back, she told him how unhappy she had become since her husband retired. Their time together was nothing like she imagined it would be and his invasion of what had been her personal space and activities because he no longer had anything else to do, was proving intolerable.
Once she identified her “real problem”, her back pain disappeared, helped not only by the osteopath’s skills but his ability to listen and support her in talking about her situation.
Aches and pains should never be ignored. They are messages from the body to tell us something is happening or needs to happen. Hopefully those messages allow us to act before pain becomes so intense we lose the ability to function. Everyone is different. Everyone responds to pain in a different way.
Having observed the difference in response to pain in my family and Chris’ family, I have come to the conclusion some of it is neurological – some people’s nerves are closer to the surface and are more vulnerable – and some is learned behaviour. It is much easier to deal with pain with a calm demeanour rather than rushing around shrieking as if the world were ending!
So where do herbs come in to all this?
As always, herbs can be fantastic allies within a regime to support the whole person. Where aches and pains are concerned I would actually extend the whole person concept to the whole family. Being emotionally attached to someone in pain can be the most difficult thing anyone has to endure. You cannot bear their pain for them, however much you wish to.
The guilt and concern of being pain free when someone else is hurting also needs to be addressed and supported. Nervines can be helpful in this situation – chamomile, lemon balm, motherwort, skullcap and even St John’s wort as either teas or tinctures can be helpful in stressful situations. Remember that children are able to cope much better with either their physical or emotional pain if the person who cares for them is perceived to be strong.
Pain often comes from muscle tension or spasms. Anything which eases the tension either through warmth, relaxation or massage can be extremely helpful. No household should be without a hot water bottle and/or a wheat pillow which can be heated and laid over the affected part.
Fomentations and poultices can also be used in the same manner – chamomile, mustard, horseradish, ginger – always remembering to check the area regularly to prevent skin blistering.
Many herbs can provide relief when administered in a soothing massage oil or salve.
Dandelion flower oil is useful for a light muscle massage. Last year I went to give a herb talk at a sheltered housing complex. One of the women asked if I had anything for the pain in her shoulder. The only oil I’d taken with me was dandelion flower, so I gave her the salve and told her to rub it in and see what happened. She reported the pain eased considerably.
Rosemary is a favourite for soothing back massages. A German friend of mine is a professional oboist. His orchestra pit is very cramped as it is almost underneath the stage and he has to hold the same position for long periods whilst he is playing. He suffers with severe back aches and pains which have been greatly helped by his wife massaging him with rosemary oil. I made them a selection of St John’s wort, angelica and rosemary oils to take home with them one year and before we met the following year, they requested another batch of rosemary oil!
Golden rod infused oil can be another help in deep muscle massage.
Where pain has a nerve component such as sciatica, St John’s wort and rosemary oil blended together can bring relief. If there is also an inflammatory element, St John’s wort and meadowsweet can bring relief.
Pain from inflammation also needs to be treated internally. I’ve found plantain, calendula and turmeric to be especially helpful here. Sage and elderflower can often be used for their cooling effects.
Where muscles are actually spasming, crampbark can be helpful. When dealing with period pains, Howie Brounstein pointed out that menstrual pain is a bit like having bitters in our diet - you want to know our abdominal muscles are working at maximum capacity to ensure they are removing the womb lining in the most efficient way. To remove the pain entirely, to lose any efficacy of their function is actually counter productive.
If you do suffer with monthly or occasional problems, I would suggest reading the relevant chapters of Carol Wood's book, "The Woman's Guide to Herbal Medicine" which is available online. Her chapter on menstrual problems is very comprehensive, giving ideas for dietary changes, exercises and herbal supplements which can help with PMT and menstrual pain. She suggests cutting out wheat and wheat products for a month if you have a tendency towards bloating and says that severe pain can sometimes be cause by lack of calcium which can be helped with calcium supplements.
If the muscle spasms are in your legs, then crampbark tincture and magnesium supplements can be helpful. If the spasms could be of a nervous origin, you may want to try a gentle nervine. A friend of mine was suffering with spasms in her upper abdominal muscles recently. She came to one of the talks I was giving for the Mercian Herb Group where various tinctures were handed round for people to try. She liked the motherwort tincture so much, I gave her the bottle to take home with her and she told me recently the spasms are much diminished.
Pain can also come from joint damage or disintegration. Matthew Wood and Jim Macdonald have been doing a lot of work with using mullein root for straitening the spine and solomon’s seal for supporting the regeneration of mucous membranes and cartilage around joints. You can find Jim’s excellent discussion papers on the two herbs here
During the February workshop, one of the participants created a salve for her frozen shoulder with Solomon’s seal root, plantain and St John’s wort oil. She emailed me later in the week to say she had used it and been able to sleep without pain for the first time for weeks.
One of my apprentices also created an arthritis salve during the previous year’s salve workshop. He used plantain, ginger, SJW and meadowsweet. He gave it to his father for the arthritis in his hands. His father reported the salve had been the most effective pain-resolver he had ever used. His mother in law also tried it and found it helped her arthritis as well.
Children can also suffer joint pain. Most parents will be woken in the night at some stage of their child’s development by screams relating to “my knees hurt”. In my pre-herbal days, I soon learned that wrapping the offending joint in firm bandages was just as effective as a dose of Calpol and today I would also massage with St John’s wort oil. Some children also benefit from physiotherapy to help them stretch their limbs, especially if they have excessive “growth spurts”.
This has been a long post, but aches and pains are a complex area of study. I haven’t mentioned using Californian poppy or our own field poppy which will soon be gracing the fields. I have not used them yet, but maybe, one day, I shall have stories to share about these plants.
In conclusion, the next time you find yourself or your loved one in pain, it may be helpful to answer the following questions.
How did this pain arise?
Will it feel better if I rub it, warm it or cool it?
Will it feel better if I gently stretch or move around?
Who might be my herbal ally at this point in time?
How can I help myself relax/rest?
And when the pain is diminished, ask yourself what you have learned!
Tuesday, 4 May 2010
Update since Spain
I can hardly believe it is only two weeks since we returned home from Spain. The physical exhaustion of 32 hours in one position with little sleep really took its toll both physically and mentally. There seemed to be no time to recover before we were having to cope with various family stressors coupled with another weekend away at the farm.
The herb workshop was lovely and you will see some photos on the right of the blog. Everyone had fun. We planted lots of herbs and seeds and Chris even managed to give most of the summerhouse a new coat of preservative.
Daffodils were fading fast in the glorious, warm sunshine, but the whole Sanctuary was alive with blues, whites and yellows from forgetmenots, ground ivy, dandelions and creeping comfrey.
Even though I was exhausted, the supper party for my uncle and aunt’s golden wedding was great fun. I sat next to an Egyptologist from Oxford University and spent most of the time quizzing him about his lifelong research – Egyptian methods of preparing the soul for the afterlife. One of his students has just completed a PhD on Egyptian interpretations of dreams. I would be fascinated to read it and compare their interpretations to those of Freud and other writers.
Sitting opposite me was an expert on orchids and she has agreed to identify the new orchid which appeared in the field this time last year.
It would be hoped that a Bank Holiday signifies a time of rest and relaxation – maybe with a few hours spent pottering in the garden or sowing vegetable seeds. As always, the forecast was grim. It was to be expected temperatures would return to freezing since blackthorn blossom was in such profusion in the hedgerows!
Chris spent most of Saturday creating a portable framework to carry the backdrop for Kathryn’s musical, The Girl with the Crystal Heart, which is being performed in the Dovehouse Theatre at Langley School tonight and tomorrow night. My job, besides providing the embroidery prop, was to feed the cast and extras during the Sunday dress rehearsal and on performance days.
So Bank Holiday Saturday was spent picking nettles, garlic mustard and sorrel from the garden and turning them into nettle pesto and nettle and sorrel soup. Henriette Kress asked for the recipes when I mentioned them on Facebook, so here they are.
Nettle pesto
4oz pine nuts
4 oz grated parmesan cheese
2 crushed garlic cloves
Leaves and flowers from six garlic mustard plants
Enough nettle leaves to fill a 1 pint saucepan
8 fl oz extra virgin olive oil.
A handful of fresh basil leaves
Blanch nettles and garlic mustard leaves for one minute in boiling water. Drain. Transfer leaves, pine nuts, cheese and garlic cloves to liquidiser and keep adding olive oil until the mixture blends easily. The original recipe calls for about 4 oz of olive oil, but my leaves were in such a compact block, I had to use loads of oil. This made 2 jars of pesto and tastes really good.
Nettle and sorrel soup
4/5 pints rich chicken stock made by boiling a chicken carcass for 4 hours with 2 tablespoons winter savory vinegar, 2 dried bay leaves, 5 peppercorns, a sliced onion and 3 sticks sliced celery. When using stock, discard herbs and chicken bones but retain vegetables for the soup.
½ basket of nettle leaves removed from their stalks
2 large handfuls of fresh sorrel (I gathered most of my plant). You could use less and cook for less time than I did.
2 peeled and sliced carrots and potatoes.
Salt and pepper to taste.
Add fresh ingredients to the stock, bring to the boil and simmer for 15 minutes or until potatoes and carrots are just soft. Blend, check seasoning and serve with fresh bread topped with pesto!
Sunday I made two and a half loaves of sandwiches for the thespians, chicken a la king, flapjack, ten pints of steak and kidney stew and a vegetarian curry.
Bank holiday Monday, cooking completed, I made double infused oils with the rosemary and thyme collected in Spain. I also cleared the backlog of tinctures still left in the larder – skullcap, dandelion leaves, dandelion roots, Jim Macdonald’s wonderful bitter!, an opal fruits tincture, citric bitter and a forgotten bergamot elixir. Perhaps now I will have room to make some more!
The herb workshop was lovely and you will see some photos on the right of the blog. Everyone had fun. We planted lots of herbs and seeds and Chris even managed to give most of the summerhouse a new coat of preservative.
Daffodils were fading fast in the glorious, warm sunshine, but the whole Sanctuary was alive with blues, whites and yellows from forgetmenots, ground ivy, dandelions and creeping comfrey.
Even though I was exhausted, the supper party for my uncle and aunt’s golden wedding was great fun. I sat next to an Egyptologist from Oxford University and spent most of the time quizzing him about his lifelong research – Egyptian methods of preparing the soul for the afterlife. One of his students has just completed a PhD on Egyptian interpretations of dreams. I would be fascinated to read it and compare their interpretations to those of Freud and other writers.
Sitting opposite me was an expert on orchids and she has agreed to identify the new orchid which appeared in the field this time last year.
It would be hoped that a Bank Holiday signifies a time of rest and relaxation – maybe with a few hours spent pottering in the garden or sowing vegetable seeds. As always, the forecast was grim. It was to be expected temperatures would return to freezing since blackthorn blossom was in such profusion in the hedgerows!
Chris spent most of Saturday creating a portable framework to carry the backdrop for Kathryn’s musical, The Girl with the Crystal Heart, which is being performed in the Dovehouse Theatre at Langley School tonight and tomorrow night. My job, besides providing the embroidery prop, was to feed the cast and extras during the Sunday dress rehearsal and on performance days.
So Bank Holiday Saturday was spent picking nettles, garlic mustard and sorrel from the garden and turning them into nettle pesto and nettle and sorrel soup. Henriette Kress asked for the recipes when I mentioned them on Facebook, so here they are.
Nettle pesto
4oz pine nuts
4 oz grated parmesan cheese
2 crushed garlic cloves
Leaves and flowers from six garlic mustard plants
Enough nettle leaves to fill a 1 pint saucepan
8 fl oz extra virgin olive oil.
A handful of fresh basil leaves
Blanch nettles and garlic mustard leaves for one minute in boiling water. Drain. Transfer leaves, pine nuts, cheese and garlic cloves to liquidiser and keep adding olive oil until the mixture blends easily. The original recipe calls for about 4 oz of olive oil, but my leaves were in such a compact block, I had to use loads of oil. This made 2 jars of pesto and tastes really good.
Nettle and sorrel soup
4/5 pints rich chicken stock made by boiling a chicken carcass for 4 hours with 2 tablespoons winter savory vinegar, 2 dried bay leaves, 5 peppercorns, a sliced onion and 3 sticks sliced celery. When using stock, discard herbs and chicken bones but retain vegetables for the soup.
½ basket of nettle leaves removed from their stalks
2 large handfuls of fresh sorrel (I gathered most of my plant). You could use less and cook for less time than I did.
2 peeled and sliced carrots and potatoes.
Salt and pepper to taste.
Add fresh ingredients to the stock, bring to the boil and simmer for 15 minutes or until potatoes and carrots are just soft. Blend, check seasoning and serve with fresh bread topped with pesto!
Sunday I made two and a half loaves of sandwiches for the thespians, chicken a la king, flapjack, ten pints of steak and kidney stew and a vegetarian curry.
Bank holiday Monday, cooking completed, I made double infused oils with the rosemary and thyme collected in Spain. I also cleared the backlog of tinctures still left in the larder – skullcap, dandelion leaves, dandelion roots, Jim Macdonald’s wonderful bitter!, an opal fruits tincture, citric bitter and a forgotten bergamot elixir. Perhaps now I will have room to make some more!
Thursday, 29 April 2010
Guest blog post: Cleavers
Today's guest blogpost is by Jacki, another of my apprentices. She tells the story of her discovery of cleavers
************************************
Until a few weeks ago I’d never even heard of Cleavers (Galium aparine)! I hadn’t included it as one of my herbs to study as part of the apprenticeship with Sarah. I guess I couldn’t have really if I’d never heard of it! I’ve become more aware of it and how it could be useful to me. Recently, I started asking questions and researching it and, as promised, below is the outcome.
I do recall it growing, at the bottom of my garden, sometimes completely covering the old fencing by the end of summer. Since the new fencing was erected I don’t see it anymore. I think it has ended up in my neighbour’s garden. I wonder if I could ask for it back! I doubt it still exists to be honest; she is very handy with the weedkiller spray.
I can’t remember what first drew my attention to it more recently. I’m thinking perhaps I was just browsing in a book and one of the alternative names given to it caught my eye. Afterall, who wouldn’t be curious about a name like ‘sticky willy?!
It has many other names: Goosegrass, Barweed, Catchweed, Cleavers, Cleavers Goosegrass, Cleever, Clivers, Eriffe, Goosebill, Goosegrass, Grateron, Grip Grass, Hayriffe, Hayruff, Hedge Clivers, Hedgeheriff, Loveman, Mutton Chops, Robin-run-in-the-Grass, Scratweed, to name a few.
It’s found in Australia, Britain, China, Europe, Iraq, Mexico, Turkey and the US. It grows anywhere but prefers a loose moist soil in partial shade. It will reproduce easily and can be invasive (really!). Although the origin is debatable Angela Paine has included it in her book exclusively about Celtic Herbs.
It uses little hooked bristles on the stems and leaves to attach itself to objects and climb its way upwards. I remember looking at it one year and feeling the fuzzy roughness.
The leaves are narrow, spear-shaped and occur in rounds of six to eight leaves, at intervals, along the stem. Flowers bloom April thru til September. They are white and star-like, growing on a separate stem rising from the same point as the leaves. The seeds are contained in little round balls, covered with hooked bristles that attach themselves to everything and anything that brushes passed them, which ensures dispersal of the seeds.
It is edible raw. I have a friend who has started cutting it up and putting it on her porridge in the morning...but I’ve always thought her rather strange! It can be used as a pot-herb (which my online dictionary tells me means, any plant having leaves, flowers, stems, etc., that are used in cooking for seasoning and flavouring or are eaten as a vegetable) or it can be added to soups. I have a lovely recipe for a kind of pastry-less quiche. I often make it when I have a glut of eggs. It is great warm but can be sliced and eaten cold. It contains, butternut squash (or is it sweet potato?), red onions, eggs, spinach and is topped with feta cheese before baking. I would like to try substituting the spinach for cleavers one day.
I read somewhere (?) that using the plant as a vegetable has a slimming effect on the body but there wasn’t any further explanation. Perhaps it is how it helps the elimination process that accounts for this but I’m unsure. Does anybody have any further information?
Several sources quote Cleaver seeds as a good coffee substitute. It simply needs to be dried and lightly roasted and supposedly has much the same flavour as coffee. I find it quite surprising that this isn’t better known. I have every intention of collecting the seeds and will, hopefully, be trying it out on people...so beware! I thought a good way of accumulating a large enough supply would be to simply send the dogs off through the undergrowth because they will come back covered in them whether I want them to or not. For some reason Sarah didn’t seem to think this would be the best way to harvest the seed!
Medicinally it is used both internally and externally in the treatment of a wide range of ailments.
A quick inventory: it is said to be alterative (gradually induces a change, tending to cure or restore to health), anti-inflammatory, antiphlogistic (counteracting inflammation), aperients (purgative), astringent, depurative (promotes elimination via natural channels of the body), diaphoretic (inducing perspiration), diuretic, febrifuge (lowers body temperature to prevent or alleviate fever), tonic and vulnerary (wound healing).
(Please forgive my need for the definition of certain words but I had to go back to my dictionary to clarify some of the meanings)
The fresh plant or juice is used as a medicinal poultice for wounds or ulcers. Other skin problems such as seborrhoea (greasy, oily), eczema and psoriasis will benefit from using it externally on the affected area. A ‘tea’ can be made for this by placing one teaspoon (I’m guessing this means dried) of cleavers in a cup of boiling water and allowing the mixture to steep for at least thirty minutes. Use it to wash the skin when it has cooled. It is a good hair tonic and can help alleviate dandruff.
Cleavers is an excellent herb for the urinary system. It increases the amount of toxicity eliminated by the kidneys and can help soothe cystitis.
As a good cleansing herb it will assist liver problems. It will help clear the liver of toxins. Cleavers is often used to detoxify after long periods of using medications that damage the body. It is a general detoxifying agent in serious illnesses such as cancer. It is used particularly for cancer involving the lymphatic system.
Cleavers stimulate the lymphatic system and relieves swollen lymph glands. The lymphatic system is responsible for eliminating the toxins and waste products that accumulate in the body. If the system is not functioning properly the removal of the toxins can become sluggish and impaired. Too much toxicity and the lymphatic system can actually become damaged itself.
Its detoxifying effect can help rheumatoid arthritis and gout. I think I also saw some information about cleavers being useful for high blood pressure but I seem to have lost that somewhere along the way.
An infusion of the herb has shown to benefit in the treatment of glandular fever, tonsillitis and hepatitis.
Now for the science bit! I’m only copying this bit in case somebody thinks it’s useful, it’s all a bit over my head at the moment (even with the help of a dictionary). The plant contains organic acids, flavonoids, tannins, fatty acids, glycoside asperuloside, gallotannic acid and citric acid. It also contains the constituent asperuloside, a substance that is converted into prostaglandins by the body. Prostaglandins are hormone-like compounds that stimulate the uterus and affect blood vessels.
A medicinal tea is simply: 3 heaped tablespoons of dried or fresh herb to a pint of boiling water. Allow to stand for 10 minutes and when cool take mouthful doses throughout the day.
Another recipe I found is: Place one teaspoon cleavers and one teaspoon uva ursi in a cup of boiling water and allow the mixture to steep for thirty minutes then drain. Add honey to sweeten if the tea is too bitter for your taste.
Just for interest I’m also listing some of the other uses I found for it while I was doing this research:
· Several Native American tribes used an infusion of the plant for gonorrhoea.
· It has been used as a love medicine by one North American tribe. An infusion of the plant was used as a bath by women to be successful in love.
· Gerard writes of Clivers as a marvellous remedy for the bites of snakes, spiders and all venomous creatures (one advantage living in England – no seriously venomous critters around).
· It provides food for the larvae of many butterfly species.
· A red dye is obtained from a decoction of the root.
· A thick matt of the stems, when used as a sieve for filtering milk, was said to give healing properties to the milk and is still used in Sweden for that purpose.
My particular interest is twofold. Firstly, I have a cat, Princess Icky Poo, she has kidney disease and also often gets cystitis. Damage to the kidneys is irreversible and progressive so I’m really interested in anything that will help with the management of the problem. I chopped some fresh leaves very finely and added them to her usual wet food. I was delighted when later I examined the bowl to discover almost all the leaves were gone. Incidentally, I also regularly give her parsley the same way.
Before anybody tells me off, I did check it was OK to give her cleavers before including them in her meal. It would seem that I’m not the first to make the connection. Gregory Tilford in his book, Herbs for Pets, states that, ‘cleavers is a safe long-term aid in the treatment of feline lower urinary tract disease (FLUTD), and the herb may also be useful for chronic low-grade kidney inflammation’.
Oh and did I mention that the dogs, rabbit, chickens and parrots are all having some too?!
The second reason for my interest is more personal, I want to use it for its detoxifying properties. I may include other herbs at a later date but firstly I’m just going to use cleavers so I can better monitor the result.
I started to realise, that if I’m going to use the herb over a significant amount of time, I could have a problem. I am going to need to store it. An easy way to do this would be making a tincture using a reliable method but I don’t want to work using alcohol so that’s when I started to get really confused. Although some sources suggest drying, others seem to think that it is not a good idea because it can lose too much of its potency by the drying process. It sounds simple enough to dry the herb but how would I know if it lost its worth? It’s annoying because I’m sure you can actually buy cleavers as a dried powder.
Juicing seemed to be the next suggestion. What a palaver, I thought but apparently not according to some. Note to self, don’t bother re-decorating the kitchin before attempting this. Actually, upstairs I have a juicer. I bought it a couple of years ago (literally) for my daughter but as it is still upstairs, unopened and unused I might just claim it back for myself. Having extracted the juice it can be frozen. One idea is to freeze it in ice cube trays. Once frozen, they can be popped into a tightly sealed polybag for storing.
The next problem seems to be collecting it. It’s more an issue of when rather than how. I think even I can master the gathering process! Apparently, cleavers has a very short life cycle and is best harvested from the beginning to the middle of its flowering period, which seems to mean that it can only be harvested for about a week! Do I really have to be monitoring the parks and canals daily waiting for just the right moment to go collecting my stash? Other information suggests that it needs gathering before it flowers. This seems a lot simpler information and makes much more sense, to me, the worth of the plant will go into the flowering process. It also gets tougher with age.
Incidentally, I have just seen mentioned that I could make a cleavers vinegar. I don’t think Princess Icky Poo will be that impressed but it will be good for me. I wonder what it would taste like in honey.
I’m looking for recipes to try out now. I want to find and try as many as possible.
Most of my work thus far is mainly theory as I explored this worthwhile ally. I guess what I have really shared is my investigation and decision making process. I will need to update it at some point to including my successes, failures and conclusions.
The best bit is I also discovered that much more scientific research is being done on the plant and it is of great interest to pharmaceutical companies. Do you think they will contact me if they need any help?!
Postscript. I have been experimenting with the recipe from Brigette http://www.myherbcorner.com/wiki/index.php?title=Mac_%26_cheese_%26_Onion_weeds
The truth is I saw the recipe and instantly changed it (typical). I exchanged the macaroni for wholewheat pasta and because I don’t know what onion weed is I use an onion and then put in whatever else I want (e.g. cleavers, nettle). It’s a good way to ‘hide’ the herb! It’s really simple and taste lovely.
I’m looking forward to trying it using ‘jack by the hedge’ (garlic mustard) but haven’t found any near where I live yet.
References:
Gregory L. Tilford, Herbs for Pets (2001)
David Conway, The Magic of Herbs (1973)
Richard Mabey, The New Age Herbalist (1988)
M Grieve (Mrs), A Modern Herbal (1931)
Angela Paine, The Healing Power of Celtic Herbs (2006)
Annies Remedies: http://www.anniesremedy.com/remedy_use145.php
Deb Jackson & Karen Bergeron: http://www.altnature.com/gallery/cleavers.htm
Michael Vertolli: http://www.vitalitymagazine.com/cleavers
Brigitte Myherbcorner: http://www.myherbcorner.com/blog/?p=2522
************************************
Until a few weeks ago I’d never even heard of Cleavers (Galium aparine)! I hadn’t included it as one of my herbs to study as part of the apprenticeship with Sarah. I guess I couldn’t have really if I’d never heard of it! I’ve become more aware of it and how it could be useful to me. Recently, I started asking questions and researching it and, as promised, below is the outcome.
I do recall it growing, at the bottom of my garden, sometimes completely covering the old fencing by the end of summer. Since the new fencing was erected I don’t see it anymore. I think it has ended up in my neighbour’s garden. I wonder if I could ask for it back! I doubt it still exists to be honest; she is very handy with the weedkiller spray.
I can’t remember what first drew my attention to it more recently. I’m thinking perhaps I was just browsing in a book and one of the alternative names given to it caught my eye. Afterall, who wouldn’t be curious about a name like ‘sticky willy?!
It has many other names: Goosegrass, Barweed, Catchweed, Cleavers, Cleavers Goosegrass, Cleever, Clivers, Eriffe, Goosebill, Goosegrass, Grateron, Grip Grass, Hayriffe, Hayruff, Hedge Clivers, Hedgeheriff, Loveman, Mutton Chops, Robin-run-in-the-Grass, Scratweed, to name a few.
It’s found in Australia, Britain, China, Europe, Iraq, Mexico, Turkey and the US. It grows anywhere but prefers a loose moist soil in partial shade. It will reproduce easily and can be invasive (really!). Although the origin is debatable Angela Paine has included it in her book exclusively about Celtic Herbs.
It uses little hooked bristles on the stems and leaves to attach itself to objects and climb its way upwards. I remember looking at it one year and feeling the fuzzy roughness.
The leaves are narrow, spear-shaped and occur in rounds of six to eight leaves, at intervals, along the stem. Flowers bloom April thru til September. They are white and star-like, growing on a separate stem rising from the same point as the leaves. The seeds are contained in little round balls, covered with hooked bristles that attach themselves to everything and anything that brushes passed them, which ensures dispersal of the seeds.
It is edible raw. I have a friend who has started cutting it up and putting it on her porridge in the morning...but I’ve always thought her rather strange! It can be used as a pot-herb (which my online dictionary tells me means, any plant having leaves, flowers, stems, etc., that are used in cooking for seasoning and flavouring or are eaten as a vegetable) or it can be added to soups. I have a lovely recipe for a kind of pastry-less quiche. I often make it when I have a glut of eggs. It is great warm but can be sliced and eaten cold. It contains, butternut squash (or is it sweet potato?), red onions, eggs, spinach and is topped with feta cheese before baking. I would like to try substituting the spinach for cleavers one day.
I read somewhere (?) that using the plant as a vegetable has a slimming effect on the body but there wasn’t any further explanation. Perhaps it is how it helps the elimination process that accounts for this but I’m unsure. Does anybody have any further information?
Several sources quote Cleaver seeds as a good coffee substitute. It simply needs to be dried and lightly roasted and supposedly has much the same flavour as coffee. I find it quite surprising that this isn’t better known. I have every intention of collecting the seeds and will, hopefully, be trying it out on people...so beware! I thought a good way of accumulating a large enough supply would be to simply send the dogs off through the undergrowth because they will come back covered in them whether I want them to or not. For some reason Sarah didn’t seem to think this would be the best way to harvest the seed!
Medicinally it is used both internally and externally in the treatment of a wide range of ailments.
A quick inventory: it is said to be alterative (gradually induces a change, tending to cure or restore to health), anti-inflammatory, antiphlogistic (counteracting inflammation), aperients (purgative), astringent, depurative (promotes elimination via natural channels of the body), diaphoretic (inducing perspiration), diuretic, febrifuge (lowers body temperature to prevent or alleviate fever), tonic and vulnerary (wound healing).
(Please forgive my need for the definition of certain words but I had to go back to my dictionary to clarify some of the meanings)
The fresh plant or juice is used as a medicinal poultice for wounds or ulcers. Other skin problems such as seborrhoea (greasy, oily), eczema and psoriasis will benefit from using it externally on the affected area. A ‘tea’ can be made for this by placing one teaspoon (I’m guessing this means dried) of cleavers in a cup of boiling water and allowing the mixture to steep for at least thirty minutes. Use it to wash the skin when it has cooled. It is a good hair tonic and can help alleviate dandruff.
Cleavers is an excellent herb for the urinary system. It increases the amount of toxicity eliminated by the kidneys and can help soothe cystitis.
As a good cleansing herb it will assist liver problems. It will help clear the liver of toxins. Cleavers is often used to detoxify after long periods of using medications that damage the body. It is a general detoxifying agent in serious illnesses such as cancer. It is used particularly for cancer involving the lymphatic system.
Cleavers stimulate the lymphatic system and relieves swollen lymph glands. The lymphatic system is responsible for eliminating the toxins and waste products that accumulate in the body. If the system is not functioning properly the removal of the toxins can become sluggish and impaired. Too much toxicity and the lymphatic system can actually become damaged itself.
Its detoxifying effect can help rheumatoid arthritis and gout. I think I also saw some information about cleavers being useful for high blood pressure but I seem to have lost that somewhere along the way.
An infusion of the herb has shown to benefit in the treatment of glandular fever, tonsillitis and hepatitis.
Now for the science bit! I’m only copying this bit in case somebody thinks it’s useful, it’s all a bit over my head at the moment (even with the help of a dictionary). The plant contains organic acids, flavonoids, tannins, fatty acids, glycoside asperuloside, gallotannic acid and citric acid. It also contains the constituent asperuloside, a substance that is converted into prostaglandins by the body. Prostaglandins are hormone-like compounds that stimulate the uterus and affect blood vessels.
A medicinal tea is simply: 3 heaped tablespoons of dried or fresh herb to a pint of boiling water. Allow to stand for 10 minutes and when cool take mouthful doses throughout the day.
Another recipe I found is: Place one teaspoon cleavers and one teaspoon uva ursi in a cup of boiling water and allow the mixture to steep for thirty minutes then drain. Add honey to sweeten if the tea is too bitter for your taste.
Just for interest I’m also listing some of the other uses I found for it while I was doing this research:
· Several Native American tribes used an infusion of the plant for gonorrhoea.
· It has been used as a love medicine by one North American tribe. An infusion of the plant was used as a bath by women to be successful in love.
· Gerard writes of Clivers as a marvellous remedy for the bites of snakes, spiders and all venomous creatures (one advantage living in England – no seriously venomous critters around).
· It provides food for the larvae of many butterfly species.
· A red dye is obtained from a decoction of the root.
· A thick matt of the stems, when used as a sieve for filtering milk, was said to give healing properties to the milk and is still used in Sweden for that purpose.
My particular interest is twofold. Firstly, I have a cat, Princess Icky Poo, she has kidney disease and also often gets cystitis. Damage to the kidneys is irreversible and progressive so I’m really interested in anything that will help with the management of the problem. I chopped some fresh leaves very finely and added them to her usual wet food. I was delighted when later I examined the bowl to discover almost all the leaves were gone. Incidentally, I also regularly give her parsley the same way.
Before anybody tells me off, I did check it was OK to give her cleavers before including them in her meal. It would seem that I’m not the first to make the connection. Gregory Tilford in his book, Herbs for Pets, states that, ‘cleavers is a safe long-term aid in the treatment of feline lower urinary tract disease (FLUTD), and the herb may also be useful for chronic low-grade kidney inflammation’.
Oh and did I mention that the dogs, rabbit, chickens and parrots are all having some too?!
The second reason for my interest is more personal, I want to use it for its detoxifying properties. I may include other herbs at a later date but firstly I’m just going to use cleavers so I can better monitor the result.
I started to realise, that if I’m going to use the herb over a significant amount of time, I could have a problem. I am going to need to store it. An easy way to do this would be making a tincture using a reliable method but I don’t want to work using alcohol so that’s when I started to get really confused. Although some sources suggest drying, others seem to think that it is not a good idea because it can lose too much of its potency by the drying process. It sounds simple enough to dry the herb but how would I know if it lost its worth? It’s annoying because I’m sure you can actually buy cleavers as a dried powder.
Juicing seemed to be the next suggestion. What a palaver, I thought but apparently not according to some. Note to self, don’t bother re-decorating the kitchin before attempting this. Actually, upstairs I have a juicer. I bought it a couple of years ago (literally) for my daughter but as it is still upstairs, unopened and unused I might just claim it back for myself. Having extracted the juice it can be frozen. One idea is to freeze it in ice cube trays. Once frozen, they can be popped into a tightly sealed polybag for storing.
The next problem seems to be collecting it. It’s more an issue of when rather than how. I think even I can master the gathering process! Apparently, cleavers has a very short life cycle and is best harvested from the beginning to the middle of its flowering period, which seems to mean that it can only be harvested for about a week! Do I really have to be monitoring the parks and canals daily waiting for just the right moment to go collecting my stash? Other information suggests that it needs gathering before it flowers. This seems a lot simpler information and makes much more sense, to me, the worth of the plant will go into the flowering process. It also gets tougher with age.
Incidentally, I have just seen mentioned that I could make a cleavers vinegar. I don’t think Princess Icky Poo will be that impressed but it will be good for me. I wonder what it would taste like in honey.
I’m looking for recipes to try out now. I want to find and try as many as possible.
Most of my work thus far is mainly theory as I explored this worthwhile ally. I guess what I have really shared is my investigation and decision making process. I will need to update it at some point to including my successes, failures and conclusions.
The best bit is I also discovered that much more scientific research is being done on the plant and it is of great interest to pharmaceutical companies. Do you think they will contact me if they need any help?!
Postscript. I have been experimenting with the recipe from Brigette http://www.myherbcorner.com/wiki/index.php?title=Mac_%26_cheese_%26_Onion_weeds
The truth is I saw the recipe and instantly changed it (typical). I exchanged the macaroni for wholewheat pasta and because I don’t know what onion weed is I use an onion and then put in whatever else I want (e.g. cleavers, nettle). It’s a good way to ‘hide’ the herb! It’s really simple and taste lovely.
I’m looking forward to trying it using ‘jack by the hedge’ (garlic mustard) but haven’t found any near where I live yet.
References:
Gregory L. Tilford, Herbs for Pets (2001)
David Conway, The Magic of Herbs (1973)
Richard Mabey, The New Age Herbalist (1988)
M Grieve (Mrs), A Modern Herbal (1931)
Angela Paine, The Healing Power of Celtic Herbs (2006)
Annies Remedies: http://www.anniesremedy.com/remedy_use145.php
Deb Jackson & Karen Bergeron: http://www.altnature.com/gallery/cleavers.htm
Michael Vertolli: http://www.vitalitymagazine.com/cleavers
Brigitte Myherbcorner: http://www.myherbcorner.com/blog/?p=2522
Tuesday, 20 April 2010
April UK Blog party: Herbs for aches and pains
April's more clement weather sees most of us out working with plants in whichever way we can. Increased activity can often bring aches and pains to areas we haven't used in a while. Here are some fascinating articles for this month's blog party. Thank you to everyone who has participated this month. My article will be a little late as I'm recovering from a 32 hour coach journey through Spain and France to get home after our flights were cancelled due to the Icelandic volanic eruption. I know I shall be trying out new recipes to help with my aches and pains!
Brigitte offers some helpful advice on preventing aches as well as recipes to treat them if they do occur
Debs shared some exciting recipes for bath soak, salve and linament in her article here
Elizabeth has been studying sweet marjoram for her contribution to the blog party and has found new ways to help aches.
Lucinda reminds us we can never lump any kind of malaise into one "idea", but need to discover which herb best helps which kind of condition.
My contribution covers my experience of learning about different pains and their controls and how herbs can be helpful.
Brigitte offers some helpful advice on preventing aches as well as recipes to treat them if they do occur
Debs shared some exciting recipes for bath soak, salve and linament in her article here
Elizabeth has been studying sweet marjoram for her contribution to the blog party and has found new ways to help aches.
Lucinda reminds us we can never lump any kind of malaise into one "idea", but need to discover which herb best helps which kind of condition.
My contribution covers my experience of learning about different pains and their controls and how herbs can be helpful.
Thursday, 8 April 2010
Seeking more sun
What can one say? The sun is shining and promises to remain for the entire weekend. We shan’t be around to enjoy its Spring warmth as we’re jetting off to sample the delights of Spain for the first time with old friends.
It seems strange to be travelling to a country whose language I don’t speak, yet I’ve probably met more Spanish speakers than English speakers in California, but most of them were bi-lingual. Spain is one of the few countries which refuses to pander to immigrants. They will pay for you to learn Spanish, but won’t provide interpreters or provide any information in other languages.
This seems a completely different way of thinking from our own, where Equal Opportunities legislation impels everyone to provide access to information in someone’s mother tongue. As I sit at my office desk, I frequently receive emails asking for Polish or Punjabi speakers and several of my colleagues have Russian speaking clients. We have an office in Spain, so fluent Spanish speakers are easily accessible, but I remember interviewing a Spanish doctor once who wanted to be trained as a psychiatrist and her English was the worst I’d ever heard, so I’m not sure her country’s ethos supports those who wish to work abroad.
Richard and Laura visit Spain regularly to train with their skydiving colleagues. Richard studied Spanish at school, but like his siblings and father, did not enjoy languages. This always makes me sad, because I loved learning French, German and Latin, even writing poems in French during a long holiday in Le Mans!
Kathryn has also travelled there before me, staying in her boyfriend's Grandmother's apartment. They loved the heat and wonderful sea food, so I'm looking forward to trying some paella and other dishes.
I’m wondering what herbs I’ll come across in Spain or whether the golf complex we’re going to will only nurture grass rather than green in general. Whatever I find will be an adventure and I’ll share some of the pictures when we return.
It seems strange to be travelling to a country whose language I don’t speak, yet I’ve probably met more Spanish speakers than English speakers in California, but most of them were bi-lingual. Spain is one of the few countries which refuses to pander to immigrants. They will pay for you to learn Spanish, but won’t provide interpreters or provide any information in other languages.
This seems a completely different way of thinking from our own, where Equal Opportunities legislation impels everyone to provide access to information in someone’s mother tongue. As I sit at my office desk, I frequently receive emails asking for Polish or Punjabi speakers and several of my colleagues have Russian speaking clients. We have an office in Spain, so fluent Spanish speakers are easily accessible, but I remember interviewing a Spanish doctor once who wanted to be trained as a psychiatrist and her English was the worst I’d ever heard, so I’m not sure her country’s ethos supports those who wish to work abroad.
Richard and Laura visit Spain regularly to train with their skydiving colleagues. Richard studied Spanish at school, but like his siblings and father, did not enjoy languages. This always makes me sad, because I loved learning French, German and Latin, even writing poems in French during a long holiday in Le Mans!
Kathryn has also travelled there before me, staying in her boyfriend's Grandmother's apartment. They loved the heat and wonderful sea food, so I'm looking forward to trying some paella and other dishes.
I’m wondering what herbs I’ll come across in Spain or whether the golf complex we’re going to will only nurture grass rather than green in general. Whatever I find will be an adventure and I’ll share some of the pictures when we return.
Monday, 29 March 2010
Celebrating a Herbal Springtime
This post is part of the Herbwifery Forum April blog party hosted by Cory Su on her blog Aquarian Bath
Spring evaded us for longer this year. Now the waiting is over as suddenly my garden is swathed in yellow. Forsythia blossoms hang from the naked cherry tree like a sunshine waterfall. Daffodils, primroses and cowslips offer yellow beacons amidst the dark brown earth, while a solitary primula promises red flowers in the near future.
Gooseberry and blackcurrant bushes have already unfurled their vibrant green leaves. Red currants and raspberry canes will not be far behind. I can see leaf buds swelling on the hawthorn hedge like a grey/green mist as I check the new plum trees for signs of contentment with their new home.
Spring brings bursts of new energy. Friday night saw me collecting nettles, garlic mustard, spinach and sorrel from the garden for my workshop soup. Already their different shades of green are painting a new palate together with the stalwarts of winter – holly, ivy, laurel, rosemary and yew.
Early fronds of St John’s wort have been growing for several months now, their lemony tang a burst of flavour on my tongue. Sea holly shoots are blue/green compared with their shiny green golden rod neighbours. A touch of red nearby reveals new rhubarb stalks, their green curled leaves waiting to explode against the hedge.
In the shade of the laurel hedge, violet flowers offer a swathe of colour amidst the green. Early rosettes of other herbs are beginning to make their mark – lemon balm, mint, vervain, valerian, while yarrow fronds wave at me as I step outside the back door. Their roots run deep beneath the paving slabs, but they grow straight and tall if left alone.
Underneath the bench a tiny elder tree hides, grown from an escaped berry two or three years ago. It cannot stay where it is, but neither can I move it without re-arranging the terrace. It may be safe for one more year, but then, who knows!
Spring can also bring sacrifices. This year it was angelica. Last year it grew happily behind the Mexican orange bush, but that has gone to make way for summer vegetables. If the angelica stayed, it would shade smaller plants and make the bed more difficult to manage.
It was a sturdy plant, defying the frosts and snow of winter, returning to full strength as temperatures rose and daylight lengthened. We tasted her leaves, bathing ourselves in her fragrance. She was photographed before being dug, then carefully washed and taken indoors to be swathed in honey and vinegar; her essence transferring to different mediums to nourish others.
Over the weekend, a single buff-tailed bumblebee buzzed her way around the garden. I watched her resting on the white patio door while I washed newly dug dandelions on the patio table, noting their difference from Cotswold cousins. The leaves were immersed in vinegar. Half the roots were chopped and roasted in the oven before joining their fresh counterparts, together with grated ginger root, dried orange peel and a pinch of ground black cardamom to be covered with vodka for a bitter tonic.
These are my first medicines of spring. Tonight they will be shared with another group, opening their hearts and minds to the endless possibilities of nature – food and medicines close at hand in their own gardens.
Spring evaded us for longer this year. Now the waiting is over as suddenly my garden is swathed in yellow. Forsythia blossoms hang from the naked cherry tree like a sunshine waterfall. Daffodils, primroses and cowslips offer yellow beacons amidst the dark brown earth, while a solitary primula promises red flowers in the near future.
Gooseberry and blackcurrant bushes have already unfurled their vibrant green leaves. Red currants and raspberry canes will not be far behind. I can see leaf buds swelling on the hawthorn hedge like a grey/green mist as I check the new plum trees for signs of contentment with their new home.
Spring brings bursts of new energy. Friday night saw me collecting nettles, garlic mustard, spinach and sorrel from the garden for my workshop soup. Already their different shades of green are painting a new palate together with the stalwarts of winter – holly, ivy, laurel, rosemary and yew.
Early fronds of St John’s wort have been growing for several months now, their lemony tang a burst of flavour on my tongue. Sea holly shoots are blue/green compared with their shiny green golden rod neighbours. A touch of red nearby reveals new rhubarb stalks, their green curled leaves waiting to explode against the hedge.
In the shade of the laurel hedge, violet flowers offer a swathe of colour amidst the green. Early rosettes of other herbs are beginning to make their mark – lemon balm, mint, vervain, valerian, while yarrow fronds wave at me as I step outside the back door. Their roots run deep beneath the paving slabs, but they grow straight and tall if left alone.
Underneath the bench a tiny elder tree hides, grown from an escaped berry two or three years ago. It cannot stay where it is, but neither can I move it without re-arranging the terrace. It may be safe for one more year, but then, who knows!
Spring can also bring sacrifices. This year it was angelica. Last year it grew happily behind the Mexican orange bush, but that has gone to make way for summer vegetables. If the angelica stayed, it would shade smaller plants and make the bed more difficult to manage.
It was a sturdy plant, defying the frosts and snow of winter, returning to full strength as temperatures rose and daylight lengthened. We tasted her leaves, bathing ourselves in her fragrance. She was photographed before being dug, then carefully washed and taken indoors to be swathed in honey and vinegar; her essence transferring to different mediums to nourish others.
Over the weekend, a single buff-tailed bumblebee buzzed her way around the garden. I watched her resting on the white patio door while I washed newly dug dandelions on the patio table, noting their difference from Cotswold cousins. The leaves were immersed in vinegar. Half the roots were chopped and roasted in the oven before joining their fresh counterparts, together with grated ginger root, dried orange peel and a pinch of ground black cardamom to be covered with vodka for a bitter tonic.
These are my first medicines of spring. Tonight they will be shared with another group, opening their hearts and minds to the endless possibilities of nature – food and medicines close at hand in their own gardens.
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