Eating the wild – nettle soup.

Eating the wild – nettle soup

I finally found nettles that were tall enough to harvest. It’s only June but hey, what of it. We had to turn the heat back on the other day; this was after getting the air conditioning looked at last week when it was 35 with the humidity. I harvested the top 4-5 inches of the plants. Any leaves that look especially ragged or bug eaten I give a pass to.

I love nettles. The shade of green. The fact that they demand mindfulness. If I brush up against another goldenrod plant while harvesting goldenrod – nothing happens. If I fail to pay attention while I harvest nettle I will be rewarded with an arm or leg of fire. I spent the day I harvested with a prickly thumb just from the harvesting.

Nettle is a triple threat. We can use the leaves, the root, and the seed. Each part is ideal for different conditions. Nettle leaves are a great nutritive – full of minerals. The root is particularly good for the prostrate and for conditions of the urinary tract. The seeds act almost as an adaptogen, although they can be on the stimulating side. I like to mix the leaves and the seeds with sea salt to make an herbal finishing salt that I can use every day. I had aspirations to make this nettle ravioli but in the end I was too lazy.

Nettle Soup

butter

2 onions

1 carrot

3 ribs celery

1 potato

garlic

vegetable broth

fresh nettle leaves

Play it by ear.

This is a feel it out recipe. I might have used olive oil if we hadn’t had any butter. If the onions had been larger, I might have used 1. If the carrots had been smaller, I might have used more than 1. I started with 4 cups of vegetable broth but then I added some more. If I am being straightforward, I would say I am not sure how many cups of broth I ended up using.

Melt the butter in a large pot. Chop the onions and the garlic and sauté til the onion turns translucent. Add carrots, celery, and potato. Sauté for about 8 minutes. Add broth and simmer until carrots and potato are soft. I had a colander full of nettle leaves and I just added them by the handful. I wanted nettle soup – not a veggie broth with some nettle. In the end I used all the leaves in the colander.

I’d harvested the nettle the day before I made the soup and kept the leaves in a paper bag in the fridge. They had wilted a bit which had the benefit of making them easier to handle as they no longer had any sting. I stirred the leaves into the broth and let them simmer for about 10 minutes. Then I removed the soup from the heat and let it rest for another 10 minutes. I wanted to run it through the blender and blending hot soup can be a problem. No one wants hot soup spinning out of the blender.

After the soup was smooth, I put it back in the pot and returned it to the heat. Warmed it back up, added some salt and pepper and then enjoyed as part of my lunch. Due to our crazy weather pattern of late we still have violets – their vibrant purple was the perfect accent to the soup. What’s the saying – we eat with our eyes? I’ll freeze some of the soup and then save the rest for lunch tomorrow.

Coltsfoot and pyrrolizidine alkaloids.

Coltsfoot and pyrrolizidine alkaloids

I’ve been thinking about letting old knowledge pass away to be replaced by new wisdom and about coltsfoot and pyrrolizidine alkaloids. My Mom recently sent me an article that was a discussion of which Dutch oven is the best. As part of her research the author test drove each oven by making what she called the “world’s best roast chicken” recipe. I myself am 100% happy with the Dutch oven that we have but who would not want to eat the world’s best roast chicken? I tracked down the recipe and as I was reading, I immediately thought – oh this must be an old recipe. This was because the recipe called for washing the chicken. Here now with non-breaking culinary news – we do not do this anymore, now we know better. The only thing washing your chicken accomplishes is spreading salmonella all over your kitchen. Folks used to wash their chicken, now we know better, and we do not do that anymore.

Coltsfoot

coltsfoot flowers

How does this in anyway relate to herbalism? I’ve seen a few cheerful photos of coltsfoot (Tussilago farfara) posted to social media this spring. Coltsfoot is frequently the first plant to bloom in the Ottawa region. It is one of the few sources of early spring food for pollinators. Originally native to Europe and northern Asia coltsfoot is now naturalized across much of North America. A perennial, it is unusual in that the stalk and the flowers appear first. Then the flowers fade and then the leaves appear. The leaves have a distinctive shape, similar to the hoof of a small horse – hence the common name, coltsfoot. The flowers are a bright yellow, similar to dandelion only smaller. It likes to grow in colonies and spreads both via rhizome and through the puffball of achenes.

Coltsfoot has a centuries old history as an herb for coughs and colds. Galen, Pliny, and Dioscorides all wrote about its virtues. The Latin name Tussilago comes from the Latin “tussis” for cough and Tussilago means to push outside a cough (roughly). For non-productive coughs that do not seem to be progressing it works.

Pyrrolizidine alkaloids

Coltsfoot is one of a number of plants that contain liver toxic pyrrolizidine alkaloids. These alkaloids are insidious silent killers. They damage your liver and cause veno-occlusive disease. Not all pyrrolizidine alkaloids are liver toxic but as in comfrey, borage, butterbur and others the alkaloids in coltsfoot are harmful to the liver. Cells in the liver swell and become necrotic. They are then replaced by what is essentially scar tissue. Small blood vessels are blocked, reducing blood supply to the tissue. Ascites, weight gain, and enlargement of the liver are all the result of veno-occlusive disease. Part of the horror is that the damage happens without there being any outward sign of this taking place. Short of a liver biopsy or an autopsy there is no way to know.

Coltsfoot leaves

It makes sense that Galen – writing around 130-200 BCE thought that coltsfoot was great for coughs. He did not know about pyrrolizidine alkaloids. In the herbalist community there are different opinions about these alkaloids. It varies between “I’m positive it’s fine” to “Get thee behind me Satan.” People get hot under the collar. I think somewhere in the middle is probably a more realistic approach. Coughs are usually self-limiting. Do or do not, they will resolve over time regardless. Frequently an annoyance but not ordinarily life threatening unless a symptom of a more serious condition. Why risk exposure to the alkaloids in coltsfoot for this kind of condition? There has to be an assessment of risk vs reward.

Herbs for coughs

Coltsfoot is great respiratory demulcent. What about mullein? Or marshmallow root? Coltsfoot is a relaxing expectorant – why not use thyme? Thyme has the added benefit of being a bronchodilator – which coltsfoot isn’t. I could go on and on about those plants that are great for coughs and do not carry with them any pyrrolizidine alkaloids. It is not that I would never use coltsfoot. There is probably minimal risk with the use of coltsfoot for a short period of time. If you did want to use it for a cough it would be best used in combination with other herbs and I would never consider giving it to children, seniors, pregnant or nursing women. People with underlying liver conditions should also not use herbs containing pyrrolizidine alkaloids.

Always learning

Each day we learn something new about herbs and how they heal. Even herbs that have been in use for centuries. It is not enough to use an herb because it has always been used. Herbalism has a proud rich history – but it cannot be static. We need to continuously reassess what we know about herbs so that we can work with plants in a manner that is both effective and safe. My herbalism is always about the integration of new information with traditional wisdom. When I know better I do better.

Final note

I made the chicken and it was delicious. Just don’t forget to poke holes in the lemons and leave the cover off the dutch oven.

Feast of fiddleheads

Feast of fiddleheads.

I was lucky enough to stumble over a patch of ostrich ferns (Matteuccia struthiopteris) the other day and we had a feast of fiddleheads with our dinner. Moving through the woods at human pace is my favourite way to pass the time. I see folks roaring through the trails on ATVs and it just is not my world. Even a bike goes too fast. I would never have noticed the fiddleheads if I hadn’t been walking. Early May is a bit late for fiddleheads so I would not have been looking for them. I have marked the spot in my mind and in my calendar. Aside from my day timer that I use for my life I have a day timer in which I write down what plants I have seen/harvested, where I saw them, and I write it in on the appropriate day. This is how I know that, for example – in 2013 – I harvested nettles for nettle soup on April 20^th. This year it is May 10^th and nettles here still not large enough for soup. Also, it was snowing yesterday. Sigh.

I am always torn when I write about wild food because if everyone started chowing down, well we just need to look at what has happened with wild leek populations to see how destructive foraging can be. Wild foods add variety. Nutritional research has shown that when people have a greater variety in key food groups, they enjoy better health and live longer. The night we ate the fiddleheads we were supposed to have brussel sprouts (again). As I was favoured by fortune we instead ate the wild.

Living locally.

I like eating from the wild because it roots me very specifically to this place and this time. Fiddleheads (and all wild food) are ready when they are ready. Just like when harvesting herbs – if you miss the window – that’s it for the season. My partner, when I said we were having fiddleheads, wanted to know if I had gotten them at the store. Like ATVs, buying a wild food from the store is not my world.

Know your ferns

Ostrich ferns are the ferns safe to eat as fiddleheads. As with any wild food, be positive you have correctly identified the plant. Check several references to make sure you know what you are doing. I, for example, stay away from mushrooms because my identification skills are not great in this area. It is important to know that you have the correct fern because many ferns pop up with a fiddlehead. There are 3 things to look for to identify an ostrich fern (fiddlehead) correctly.

Ostrich ferns have a smooth hairless stem. The stem has a deep groove in it.

The fiddlehead has a sort of brown papery scale covering it. You can see it clearly in the photo below. This is easy to rub off (I usually rub it away as I harvest each fiddlehead).

Feast of fiddleheads

Fiddleheads need to be boiled or steamed before eating. I go through them to make sure that I have removed the brown scale. Then I rinse them well to remove any mud. I boil them for 10 minutes, drain and then sauté them in a pan with some butter and garlic. They have a very mild flavour. Admittedly they can be a bit labour intensive to prepare but that is part of their specialness. The ferns grow with several fronds in a clump known as a crown. When harvesting take only 1 or 2 fiddleheads from a single crown.

Fiddleheads can be cleaned, blanched and then frozen if you end up with more than what you can eat at one go. I hadn’t expected to be harvesting so I did not have a bag with me when I picked the fiddle heads. Turns out my coat pockets was just the right amount. Based on where they were growing I know that if I have a craving for more fiddleheads I can try my other spot which gets far less sun and will no doubt have fiddleheads well into late May.

Herbalist in a pandemic

Now that I am an herbalist in a pandemic I have been finding it hard to write. I think actually I could shorten that sentence to “I have been finding it hard.” I am so grateful for the many blessings of my life. I know that others are struggling far more than I.

My desk is littered with drafts of different posts. A post that rants. A post that talks about how beneficial fevers are as an immune response. A post about cramp bark. I told my Mom that writing was like trying to start a fire with wet wood. There have been walks in the woods and that is the same as before. Yesterday I saw a moose!

I have a craving for nettle soup but all the nettles are mere inches tall. My partner has been making fun of me because each day I check the garden to see if the nettles there have appeared. I’ve spotted one so far. I came across this biscuit recipe the other day and will be giving it a try as soon as the nettles are up to a decent height.

I always thought it would be the end of oil that made us look to those herbs that grow in our bio-region. Turns out a pandemic is responsible. Hasn’t changed human nature though. Maybe thrown it into relief? I am not sure. Those who have hearts full of compassion still have those loving hearts and grifters gotta grift. There is misinformation aplenty out there.

Hold on I think I might be about to rant.

Herbal Wisdom

Herbalists are trained in the use of herbs for healing. The key word in that sentence is TRAINED. Let me say briefly that yes herbs are people’s medicine. At the same time though, using herbs for healing is a skill that requires education and experience. I can change a light bulb. Anyone can make a cup of peppermint tea to soothe a bad tummy. An herbalist asks questions to understand why a person has a bad tummy. If I need to rewire my electrical panel I call an electrician.

Herbalism (my herbalism) is not about leaping to take an analgesic herb instead of an aspirin when you have a headache. It is, rather, investigating a person on a mental, physical, emotional, and spiritual level to find out why they have headaches. It is thinking about what herbs could work together to help shift the pattern that has resulted in a headache. It is about knowing what herbs are local and sustainable. It is about knowing about possible interactions between herbs and pharmaceuticals.

If there can be any good to come out of this pandemic I am hoping a return to an appreciation for expertise may be part of it.

If you need herbal healing – make contact with an herbalist. They have the skills and wisdom to make your healing happen.

Longing for spring.

Longing for spring

I work almost exclusively with fresh plants and as winter drags on, I am longing for spring. The days are getting longer, and the sap is starting to run. I am missing spending time out in the wild. Winter makes me feel hunched and chilled. I recently decided to bite the bullet and translate my longing for spring into some quality conifer time. A conifer is an evergreen that reproduces via cones. All conifers are evergreens but not all evergreens are conifers.

White pine

I am blessed that at the back of our property is a stand of white pines (Pinus strobus). They are huge, probably 40 feet tall. Pine can grow to be 150 to 200 feet tall. Male and female cones grow on the same tree. Even writing about them I can smell that uplifting smell of their needles. Alpha-pinene (aka pinene) is the dominant constituent of the essential oil of pine and is what gives them their characteristic aroma. This terpene is insoluble in water. It is absorbed through the skin, lungs, and intestine. Upon inhalation pinene is anxiolytic. The needles are in bundles of five and are about 2 1/2 to 5 inches long. The needles are soft and flexible to the touch.

I think this stand must have been planted as a wind screen. Not sure what they are screening as there is open field on either side of them. Perhaps a farmer had plans. Now they stand as sentinels at the edge of the easy trail that runs down to the river. I’ve been waiting for a sunny day and this morning is it. The sun is dancing over the snow and the sky is that winter welcoming shade of blue – crisp and bright. I can hear the pines whispering to me.

“Come outside, come outside.”

I wrap up well because notwithstanding the sun it’s -24 with the windchill. I choose rubber boots over my winter ones. The winter ones are warmer, but they have a few miles on them and therefore aren’t as waterproof as a gal might like. There was a storm several days ago and I am not sure how deep the snow will be. With tobacco in my pocket for an offering I head out the back door.

Wild mystery

There is a long trail of tracks in the snow. Coyote it looks like. Even when we are unaware, we are surrounded by nature and its mysteries. It’s been several years since I last caught a glimpse, but I know they are out there.

The sun is lifting my spirits but the cold leaves me gasping.

I was taught to always ask permission before harvesting. Reaching the pines – I look for the Grandmother. One tree stands out. Taller, straighter, her needles blue green and beckoning. The bark on her trunk is fissured, a dark brown grey in colour. I put my hand on the trunk and be. Communion. Over the years I have found that trees in particular have a way of slowing you down. Perhaps it is because their time frame is different than ours. There are white pines as old as 400 years. I explain that I am wanting to get to know her tribe better and would like to harvest. There is the thrum of the wind in the trees. Grandmother Pine gives me the go ahead and I gently place the tobacco at the base of her trunk.

Harvesting

The west facing side of the stand is soaking up the sun. This is the side I will want to harvest from. It is where the tree will be most metabolically active and where the most photosynthesizing will be taking place. I have scissors; however, I almost don’t need them. From the tips of the branches I harvest some needles. Moving branch to branch and tree to tree – I give thanks to each tree as they give me their bundles. I want to make tea and maybe throw some into the bath. Even though I am longing for spring the pine grove’s scent is taking my troubles away.

White pine tea

I head back inside. Stripping the needles from the larger twigs – I grab a pot. Smaller bits can go right in. Half of what I have harvested I put into the pot. I add some water. It’s a judgement call really, how many needles, how much water. When it seems about right, I put the cover on the pot and turn on the burner. Without a cover the aromatic compounds in the plant will be lost. White pine is known for its vitamin c content. While the older foliage has more vitamin c content they don’t taste as good the younger newer needles. I like to bring the water up to just under a simmer and then turn the heat off and let the needles infuse over night.

When snow is getting you down and you’re longing for spring – conifers to the rescue.