| From West by Northwest.org Voices of the Northwest This Winter Green Farmer Loves Some Weeds By Linda Davies May 10, 2007
Spring is my favorite season. I love everything about it, especially here in Oregon. As the days grow longer and the temperatures warmer, I feel an upsurge of energy, as though the new growth from underfoot is traveling through me. I love to walk around my yard, marveling in the sights and sounds of the earth's reawakening. Just as the seeds are being planted on the farm, Mother Earth has been busy manifesting her own garden. Pausing to taste a leaf here and there, it dawns on me that this is nature's "CSA", here at our fingertips. All we have to do is take a minute, explore, and enjoy! While the spring bounty offers so much more than I could hope to include in this space, I have chosen three of my favorite plants to share with you. These are plants that some consider "weeds" and fervently strive to eradicate. They are actually valuable plants that have been used for food and healing within many cultures for generations. Susun Weed, a noted herbalist and healer, tells us that "Wild plants are whole, integrated food and energy sources. Eat a wild plant and you're eating wholeness, an optimum nourisher to all parts of your being." Let's look at the outside of the Dandelion. Dandelion (Taraxacum officinale) literally means the "tooth of the lion" and is a wonderfully diverse spring gift. Her bright yellow head can be seen almost everywhere you look this time of year. To be sure you have found the Dandelion, check the underside of the leaves. Dandelion leaves are completely hairless along the mid-rib. Also, the flowers grow on a hollow, un-branched stalk, one flower per stalk. Every part of this magical plant is beneficial. This time of year the flowers and leaves are what you're after. The leaves can just be picked and eaten raw, or mixed into your salads. When picked early, ideally before flowering, they are sweet, not bitter. They are high in Vitamin C, A, and B-Complex. The leaves are an excellent source of calcium, iron, phosphorus, potassium, as well as a myriad of other minerals. Eating the fresh, spring leaves nourishes your digestive tract by increasing hydrochloric acid in your stomach, aiding in better digestion, and helping to get more calcium out of your food. Since the leaves have phytosterols, they work on lowering cholesterol levels. As an overall tonic, the leaves aid in blood and lymph circulation and in rebuilding your liver. Not bad for a "weed"! The sap from the leaves is potent as well. Just dab it on warts, corns, calluses, bee stings and blisters and watch them disappear. The flowers are as useful as they are beautiful. A tea made from the fresh picked blossoms can help heal headaches, menstrual cramps, backaches and stomach aches. Dandelion flower oil can ease the pain and help heal stiff necks, arthritic joints, and sinus headaches. Of course, everyone has heard of Dandelion wine, which is also made with the flower heads. In the fall, the energy of the plant goes into the roots. Fresh roots can be roasted and made into a tasty "coffee" type beverage, as well as tinctured or made into a tea, as a liver tonic and digestion aid. Dandelion pollen is used by more than 90 insects and is one of 6 herbal activators used in biodynamic preparations. It is also one of the five bitter herbs mentioned in the Bible. Now, look around for the Violet. Also known as "johnny jump up," wild pansy, or sweet violet, Viola odorata is a sweet, spring delicacy. Although a popular garden annual, violets naturally like to grow in moist, sunny woodland settings. Look for the heart-shaped leaf and the purple, white or yellow flowers. The leaves and flowers can be eaten fresh from the plant or mixed into your spring salads. They will provide a good amount of Vitamin C and Vitamin A. The leaves support and nourish the liver, gall bladder and digestive and urinary systems, as well as the reproductive system. Fresh violet leaves, with their high salicylic acid content, are a treatment for external cancers. A tea made from fresh leaves can ease headaches, hangovers, weak memory and restlessness. They can also sooth an inflamed throat, as well as other respiratory ailments. Poultices can be made from the fresh leaves to treat wounds, chronic skin diseases, sore breasts, and mastitis. The flowers not only nourish your senses, but they can be used to garnish your salads and other dishes. Violet flower oil can help in the ear to relieve tinnitus. I would say I have saved the best spring plant for last, but some might not agree. I'm sure most of you have had a "brush" with this plant and her acquaintance is not soon forgotten. I am talking about Stinging Nettle. This time of year you will find Nettle (Urtica Dioica) around rich, wet soil, barnyards, gardens, streamside, and generally near people. Although not the easiest plant to "just eat", the harvest of this nutritive spring plant is well worth the effort. The leaves are pointed and serrated, growing in opposed pairs up an un-branched stalk that is hollow when cut. The stinging hairs grow under the leaves and are scattered along the stalks. Wear gloves and protective clothing while harvesting the spring shoots. Rinse them off, and then either steam them or sauté in oil with some garlic and onions. The taste resembles spinach, and makes a nice substitute for a spring Quiche. The "stinging" effect is neutralized when cooked. Best to harvest before the plants flower, as some people may experience some stomach upset afterwards. Fresh, young nettle leaves are an excellent source of minerals, vitamins, and amino acids. They are very high in calcium, magnesium, trace minerals and B-Complex. The leaves and stalks also supply Vitamin C and Vitamin A. The cooked greens may help to stabilize blood sugar, reduce fatigue and exhaustion, restore adrenal potency to lessen allergen and menopausal problems and eliminate chronic headaches. Nettles are a wonderful everyday nourisher, energetic changer, marvelous kidney ally, digestive restorative, and also used as one of the biodynamic preparations. Nettles were believed to have been cultivated in Mexico over 8,000 years ago. The fiber is used to make paper pulp. It is also spun and woven into strong thread (50 times stronger than cotton, almost as strong as silk),as well as durable cloth and cordage. There are so many other plants that are growing right under our noses that can nourish and heal us. Be sure when harvesting to choose areas that have not been chemically treated with pesticides. Also, steer clear from heavy traffic areas (cars and pets). Lastly, be respectful of the earth and her gifts. Don't harvest more than you will use and always leave enough for the plants to re-generate themselves for next year's harvest. Have fun and good eating! Resources: Complete Medicinal Herbal Penelope Ody Healing Wise Susun Weed Holistic Herbal David Hoffmann AN AFTERNOON OF FUN ON A LOCAL, ORGANIC FARM Winter Green Farm, an organic, member-supported community farm in Noti, will be hosting our annual Spring Open House Potluck Party on Saturday, June 2nd, from 12-4 p.m. Bring a dish to share, and take a hay-ride with great views of baby calves and piglets. Kids can make life-sized scarecrows out of their old hats and clothes, spend time at the craft table, and take part in fun farm events. The farm will provide most materials, but feel free to bring old clothing and hats. We encourage you to take your scarecrow home! This event is FREE, open to the public and will be held rain or shine. Come find out how you can receive a weekly box of Winter Green Community Farm's fresh local produce all summer long. Call (541) 935-1920 or visit Winter Green Farm for more information. Directions to Winter Green from Eugene: Head west on W. 11, Hwy. 126. Go through the intersection in Veneta (look for Rays Food Place and Dairy Queen). Go another 5 miles down Hwy. 126 and go past the turn off for Noti. Go over the hill and turn right at the signto Triangle Lake. This is Poodle Creek Road. Go another 2 miles up Poodle Cr. Winter Green Farm is on the left and is marked by a large white, oval sign (look out for the red barns and silos). The drive takes 30-40 minutes from Eugene. Hope to see you there! © Copyright 2000-2006 by West by Northwest.org |
