Time Tumbling in the Snowstorm

One minute I'm standing in my kitchen handing my daughter warm, just out of the oven Snickerdoodles, and then next thing I know, 20+ years of snowy winter weather and happy memories flood my brain.  In that second, the spirit of giving smacked me square on the forehead.

 
Ever since her first snowstorm, my daughter has associated hot cocoa with snow fall.  Forget bread, milk, and toilet paper!  Around here, there must be cocoa.  It can be painstakingly made from scratch, or from a packet.  It doesn't matter - only that there is cocoa.  Marshmallows are a must, whipped cream a bonus.  Sometimes we've swirled a candy cane in there, and she's tried just about every kind of addition you can imagine.  It always comes back to cocoa and marshmallow.   A snowstorm without cocoa is just unthinkable.

Yesterday she was stuck working at the mall while the snow started falling.  We live on the far side of two very steep S-turns several miles back a country road.  I fretted during the day (will this ever end?) and made some soup to have ready when she got home.  The relief when she made it home was great.  All was well, cozy and safe.  After dinner she went to her room to work on a project, and I headed to the kitchen to whip up some of her favorite cookies. 

As they came out of the oven, I called to her to hurry and get herself some cocoa.  That moment... when she walked into the kitchen and saw the cookies (I'm no Betty Crocker - this is a rarity) was when it hit me.  In a flash, I saw her at 2 years old, standing at the door in her little snowsuit covered with icy snow... at 3, when on her birthday, her gifts and goodies were in the trunk of the car encased in 2" of ice (and she insisted that we make party hats from newspaper)...

at 5 years old sitting at the table red-faced from the cold... at 7 on the floor with her friends just in from sledding... at 13 bundled up in sweats and blankets watching cartoons... all of the years rolled in together as she got her cocoa and cookies with that same gleeful gratitude.  I almost started to cry.  Not at the passing of time, but from the fullness.  Nothing I could give to her on Christmas morning would hold the same weight as that reward of cocoa and her favorite cookies, year after year, storm after storm.

Sometimes I think about all the mistakes I made along the way.  Just for that one moment, I felt like maybe I got something perfectly, beautifully right.  Funny how the little things can sneak up on you and feel like a tsunami.

Yule Magic

Excerpted from an earlier Nov/Dec issue of The Essential Herbal: 

Yule Magic

Yule is a magical time of year. Trees adorn our homes and shimmering snowflakes drift by the windows. The chilly nights force us indoors, when families and friends share in festive fun. This article will show you how to make Yule crafts for gift ideas and decorations.

Yule Cones
Pine cones make great ornaments. Go on a nature walk to find some pine cones and acorns. Clean the cones and acorns, remembering to thank the trees for sharing their seeds. Rinse the pine cones under cold running water and put them on a baking sheet. Bake at 250 degrees for twenty minutes. The pine cones open up and the bacteria die. The sap dries and leaves a pretty sheen on the pine cones.

Last year at Yule, I painted a pine cone with silver paint and sprinkled the cone with silver glitter. The pine cone looked beautiful. Alternatively, you can put pine cones once coated with paint or clear glue, and silver glitter, into a Ziploc bag and shake the cones. Allow the cones to dry, tie a ribbon onto the pine cones, and place on your tree or a mantle to grace your home with rustic beauty and fragrance.
or dried flowers, and sprigs of holly. Tuck the stems under the holly and use as a tree ornament.

Yule Sachets
Use a four-inch square of festive fabric. In the center, put a tablespoon of a scented herbal mixture. See the incense recipe above for inspiration. Bring the ends of the fabric together. Tie the ends with ribbon or twine, making a pouch with the herb mixture inside. Tuck a sprig of holly or a cinnamon stick into the twine or ribbon.

Yule Epsom salts mix
The holidays can be stressful with relatives visiting and shopping. The best gift for a friend is one that relieves stress. Here is an Epsom salts mix to reduce the stress of the season.

You will need the following: a large clean stainless steel bowl, a spoon, a measuring cup, a jar, a ribbon, cardstock (for label tags), sea salts, peppermint essential oil, and a candy cane, Epsom salts, and glycerin.

Empty the Epsom salts into the mixing bowl. Add the sea salts. Stir in the glycerin and six drops of the essential oil. Focus on your intent as you mix the ingredients. As you stir deosil, add your energies to the mixture. Stir until blended. Add the salts to the jars carefully. Create a tag for the jar and attach to the jars. Tie a ribbon around the jar and tie on a candy cane. Peppermint is zesty and invigorating, and evokes memories of Christmas in the woods.

You can also put some sea salts into a separate bowl and add food coloring. As you put the Epsom salts and sea salts in to the jar, alternate between the Epsom salts and the sea salts to add color to the mixture.

These crafts are easy to do and affordable. I hope you enjoy these crafts and that you have a merry Yule season.

Heddy Johannesen is a freelance writer with several published magazine articles, a book of poetry, two anthologies and Ezines to her credit. You can follow her on Facebook, Twitter, and at her blog: http://lady-spiderwitch.blogspot.ca.

An Herbal December

 From our Nov/Dec '10 issue:

The holiday blitz is upon us and the mantle of winter is about to descend.
Here’s a monthly reminder to help you choose/use herbs and spices each day of this busy month. Happy Herby Holidays.

Dec. 1- Make a big batch of onion soup for busy weekday nights. Stick a few cloves into an onion and brown it thoroughly in an oil butter combo to add to the stock/soup. Remove to serve.

Dec. 2- Saute red and green pepper slices in olive oil with a pinch of marjoram. Serve with burgers.

Dec. 3-For a quick snack or dessert serve apple wedges with bleu cheese and savory biscuits or crackers.

Dec. 4- Bring aromatic greens into the house and as many fresh herbs as you can find at the market.

Dec. 5- Make orange or apple pomanders. Use a turkey skewer to start the holes and tuck whole cloves all over the apple/orange surface. Roll in powdered cinnamon.

Dec. 6- St. Nicholas Day. Hide a mint chocolate and some shiny coins in your child’s shoe in honor of St. Nick.

Dec. 7- When arranging greens you can easily remove the pine sap from your hands with canola or vegetable oil.

Dec. 8- Mince parsley and chives and add to your waffle recipe for chicken and waffle supper.

Dec. 9-In this season of early darkness, lore tell us that garlands of winter savory were worn to ward off drowsiness.

Dec. 10- Air-dry a cup of cranberries on a rack or alternatively dry in a low oven. Use in a winter potpourri with some bay leaves.

Dec. 11- The feast of the Escalade is celebrated in Switzerland. The Swiss defeated the enemy and protected their walled city by throwing vats of hot vegetable soup on the marauders. Make some vegetable soup and top it with grated cheese and chopped chives.

Dec. 12- Roast some onions with plenty of dried thyme. Serve with beef.(ps-don’t throw it on the table!)

Dec. 13-St. Lucy’s Day- Make a tea with a pod of the spice cardamom.Or if ambitious make a cardamom cake or buns to celebrate the Festival of Lights and Lucy on this day.

Dec. 14- Bay leaf, or laurel, protects and purifies. If you have a bay plant treasure it- place it near your manger.

Dec. 15- The herb rosemary makes a pretty tiny spiky wreath. Tie with thin red ribbons for each place setting.

Dec. 16- Today marks the anniversary of the Boston Tea Party. Take an herbaltea break this afternoon.

Dec. 17- Add a cinnamon stick for stirring to a cup of hot chocolate.

Dec. 18- Simmer whole cloves, orange peel, powdered cloves and allspice berries for a room refresher.

Dec. 19- Seeded biscuits: Before baking the rounds, paint top with melted butter and sprinkle on poppy seed, celery seed and fennel seed.

Dec. 20- Make mulled wine for an open house. Warm red wine with 1-2 Tbsp. sugar, some cinnamon sticks, and orange/lemon segments.

Dec. 21- Serve your next steak with a generous pat of rosemary butter. To soft butter add minced rosemary, ground pepper and a splash of lemon juice.

Dec. 22- Make some cranberry/mint ice cubes. Add 1 berry and 1 small mint leaf to ice cube compartments. Cover with a little water.Freeze. When frozen add more water to encase the berry.

Dec. 23-Defrost last summer’s pesto and serve on pasta tonight.

Dec. 24- In many homes fish is the tradition on Christmas eve. Fennel fronds go well with all fish and lend a clean anise flavor to a fish soup.

Dec. 25- Serve your Christmas roast on a bed of curly parsley and surround with cherry tomatoes.

Dec. 26- Traditional “Boxing Day” in England. Collect, recycle any boxes, paper and ribbons today and enjoy a plate cinnamon topped snickerdoodles.

Dec. 27- Revisit your tins of spices today and toss any that have lost their punch. Restock with fresh spices for the coming new year.

Dec. 28- Have omelets for dinner tonight. Top each with a shower of chopped chives, marjoram and Italian parsley.

Dec. 29- Place lavender sachets in coat closets.

Dec. 30- Resolve to have an herb garden in the coming year. Concentrate on just few herbs that you always use like dill, lemon thyme, garlic chives. Send for garden catalogues to inspire.

Dec. 31- If t home for New Year’s Eve plan on a cheese fondue or raclette- a sprig of thyme on the cheese tray will neutralize odors.

Submitted by Rita Richardson

Holiday Gift Basket with Essential Oil Blends

Holiday Gift Basket
Nov/Dec '11 issue TEH
Kelli Scott

I love nothing more then to put together a basket of homemade goodies for family and friends.

When most people think of a basket of goodies they think of cookies and breads, I think of essential oil blends and such.  The items in my baskets are full of comforting smells just like the cookie baskets, but instead of adding inches to your hips they will bring calorie free comfort to your soul.

Some of the things I like to make for the gift baskets are:
holiday spice room spray
chest cold rub
sanitizer spray
muscle aches and pains oil rub

Along with these I will usually include a bar of homemade soap, and a spray bottle customized to the fragrance that the recipient loves.  For example, my mom loves peppermint, so I may make up a spray bottle for her pillow full of peppermint.  With having just that small item in there, they know that basket was made just for them with thoughts and love.

I have included recipes for the above mentioned blends, I hope you enjoy them.  Most of all I hope those that receive your baskets enjoy them.

recipes:
muscles aches and pains
1.5 ounces oil
10 drops rosemary
6 drops juniper berry
5 drops wintergreen
10 drops clove
5 drops black pepper
5 drops cajuput

Holiday spray
3 drops Clove
2 drops Cinnamon
3 drops Ginger
3 drops Nutmeg
3 drops Orange
3 drops Frankincense
2 ounces distilled water
5 drops emulsifier

Sanitizer spray (thieves blend)
10 drops cloves
10 drops lemon
5 drops cinnamon
10 drops eucalyptus
10 drops rosemary
2 ounces distilled water
15 drops emulsifier

Chest Rub
6 drops eucalyptus
6 drops rosemary
4 drops peppermint
3 drops pine
3 drops thyme
5 drops camphor

(editor's note:  one can use a small teaspoon or two of alcohol - like vodka - as an emulsifier, or a few drops of liquid lecithin)

Black Friday in Tinytown

Anyone with a television, a radio, or an internet connection has realized by now that Black Friday (or is that Black Thufriday?) is now the biggest day of over-consumption in all the world, nay Universe!  It is practically our patriotic duty to get up from the dinner table, grab our credit cards, and head out to the mall, where we can battle our way to heroic, epic shopping extravaganzas.  Retail giants across the land offer cherished electronics and gift items at bargain basement prices, hoping that we'll stray from our battle plan and accidentally buy something for full price.  It's the kind of occasion that defines Americans.  Not in a good way, but it does define us.

Years ago, I can still remember the excitement my sister and I felt going into our first Black Friday in our little herb shop along Main Street, a street that led directly to the mall in the neighboring town.  All day we watched the traffic streaming by.  Cars flying past with their trunks tied around packages, while the cabins were filled to the brim with bags and cramped people.  That was the day that we found out that Black Friday is for large businesses.  A few exhausted stragglers stumbled in just before we closed and made our day worthwhile, but that was just a freak occurrence.

ghost town

Here's the problem... micro-businesses, of which there are thousands and thousands, can't provide the kind of discounts and come-ons that the big boys do.  We struggle with price increases from our suppliers, and usually wind up eating them for years before we decide we must pass them along to our customers.  We juggle and scrimp, trying to keep our prices reasonable every single day of the year.  There is absolutely nothing that we can do to compete.  We give the customers the best price we've got all year long.  Doesn't it make you wonder how much those big guys with the big discounts are making the other 364 (now 363) days of the year when these things aren't on sale?  It does me!

Now with just an on-line business, I used to try to come up with something to garner a little attention on the big day.  The shipping policy that was implemented at that time ($7 maximum shipping, or free shipping on US orders over $100) worked pretty well - so I've kept it as an everyday thing since then.  That's how it works for us tiny businesses.  We just do our best every day.

Then there's Small Business Saturday and Cyber-Monday.  I'm sure they're helpful for some people, but nobody *I* know in business.

So here's the thing... when you purchase from the shops of tiny businesses like mine, you know a few things.  You know you're getting the best deal we can give you.  You know that the price isn't going to change next week, making you feel cheated.  More than anything, you know that you've supported the work of someone who is putting their heart and soul into their work.

Stop by sometime - we'll be here every day, all year :-)

Crazy Kelp Berries

I talked about the general malaise a little while ago, and since then have talked to more and more people all across the country who know exactly what I'm talking about.  At this time of year we are quite desperate to overcome this issue.  My sister and I each have our own businesses that bloom in the last few months of the year.  Between The Essential Herbal deadlines, Lancaster County Soapworks, regular everyday business, and some happy surprise projects, we're pushing it.  The tree farm gets busy, and we have to work around that schedule to get everything done - so it gets a little stressful in the best of times.

In a conversation last week, someone mentioned iodine for thyroid support, and it was as if I was in a V-8 commercial being bonked on the head.  Being of a certain age when women's thyroids can get wonky, and having mostly given up table salt through attrition, I decided the iodine rich powdered kelp that I got on a whim from Mountain Rose a couple months ago would be a great idea.  That evening, I mixed a teaspoon of kelp with a glass of water.  The taste was okay to me, but it took about an hour to clear the powdered kelp from my throat.  However, the next day it was clear to me that there was a slight shift.  I'd been taking B and D vitamins, and the kelp gave me the little shove over the hill.

This is where it gets a little crazy...
The drink was rough (smoothies would be great, but I do nothing regularly).  How to take a reasonable quantity daily without making everything taste vaguely like seafood?  Food as medicine is my favorite method, but one must be realistic and honest about it.  I knew I wouldn't do that.  So I decided to try making a thick paste with honey, and rolling it into balls. 

I used a couple of tablespoons of honey with 1/2 cup of kelp.  That wasn't quite dense enough, so I added perhaps a tablespoon each of dulse and bladderwrack that were purchased along with the kelp.  The balls are about the size of blueberries, and rolled in 10X sugar so they don't stick together, and rest on a bed of 10X and honey/ginger crystals. 

They aren't delicious, but they're not terrible either.  They're small enough to swallow whole, but I usually give them a chew or two before washing them down with water.  It solved a problem.  Capsules would work too - but that would be too easy - lol.

Next time, I'll probably try it with tahini and then roll them in sesame seeds.  Although the flavor of the seaweeds isn't as strange with "sweet" as one would think, it just might be good with sesame.  Coconut oil might be a good solution too, and kept in the fridge they will stay very firm. 

Wholesome Holiday Treats ('08 excerpt)

Wholesome Holiday Treats
Nov/Dec '08 Essential Herbal Magazine
Sue-Ryn Burns hillwoman.com

My holiday gift list is going to be a lot more personalized this year. Everyone will probably get some of the herbal jellies I’ve become obsessed with making and something crocheted (another obsession). My husband is already planning to dig up and process major amounts of our killer Horse Radish to share. I will make sure everyone gets some Thyme herb with instructions for making some fast acting antispasmodic tea, and probably some Elecampane Root too, in case respiratory flu makes the rounds. And most likely we’ll be baking our traditional favorites, including European Yule Bread.
I’ll probably mix up some Yogi Tea for friends to try as well. Years ago a friend shared her recipe with me. We found it really warming and comforting on long wintry nights. With heating costs expected to be unpredictable, warming teas may be really helpful this winter. For a really decadent late evening treat, add some “half’n’half” and home made Kahlua or other liqueur. I have also substituted Coconut milk for regular dairy and found it quite pleasing.

European Yule Bread

1 Cup warm water
1 egg slightly beaten
1 ½ Tbsp butter or oil
2 Tbsp dark brown sugar
3 cups bread machine flour
2 Tbsp powdered milk
1 tsp dry yeast
¼ cup raisins
¼ cup dried cranberries
¼ cup candied fruit
½ tsp ground fennel seed
½ tsp ground cardamom seed
½ tsp ground coriander seed
¼ cup chopped unsalted nuts pecans, walnuts, or almonds are good

Mix flour, spices, sugar, salt, powdered milk, and dried fruits in a 2 qt mixing bowl.
Cut in butter with a fork or pastry blending tool.
Add warm water to bread machine bucket. If using oil, beat it gently in with the egg and add to warm water.
Scoop in mixed dry ingredients.
Bake on medium setting.
OR
Let the bread machine make the dough, shape it into three smaller loaves and place them into greased pans. Allow them to rise, covered, in a warm place for about an hour. Bake at 350 degrees for about 40 minutes or until golden brown.
OR
You can also make your dough in the traditional manner by hand in a large bowl. I usually add the dried fruit when I knead the dough if I do it by hand. Let it rise once, knead it, and let it rise again shaped into the form of your choice on a large flat sheet. Bake at 350 degrees for about 1 ½ hours or until golden brown and hollow sounding.

Cool on racks, then wrap in foil until you a ready to serve it or give it away. It makes morning toast seem like cake for breakfast!

Linda’s Yogi Tea

Equal parts by volume; Whole Cardamom Pods ( half part if you are using Decorticated Whole Seeds), Cloves, Peppercorns ( in a pinch you can substitute Allspice Berries), Ginger Root pieces, Coriander Seeds, and Cinnamon chips or Cassia Buds (if you can find them). Add or subtract spices you’re not fond of.

Simmer a 1/2 cup of the mixed spices in 6 cups of water gently in a non-reactive pot for thirty minutes, or to desired strength. Strain and add 2 cups of milk. Rewarm gently, sweeten with honey, and serve.

Kahlua (I’m not sure if that is correct) 3 Cups Water 3 Cups Granulated Sugar 10 Teaspoons Instant Coffee 4 Teaspoons Vanilla 1 Quart Vodka (Cheapest you can get) Bring water, sugar and coffee to boil. Simmer 1 hour. Cool to room temperatur...

Read More at www.vicariouslyvintage.com/2010/06/16/kahlua/

Kahlua (I’m not sure if that is correct) 3 Cups Water 3 Cups Granulated Sugar 10 Teaspoons Instant Coffee 4 Teaspoons Vanilla 1 Quart Vodka (Cheapest you can get) Bring water, sugar and coffee to boil. Simmer 1 hour. Cool to room temperatur...

Read More at www.vicariouslyvintage.com/2010/06/16/kahlua/

Kahlua (I’m not sure if that is correct) 3 Cups Water 3 Cups Granulated Sugar 10 Teaspoons Instant Coffee 4 Teaspoons Vanilla 1 Quart Vodka (Cheapest you can get) Bring water, sugar and coffee to boil. Simmer 1 hour. Cool to room temperatur...

Read More at www.vicariouslyvintage.com/2010/06/16/kahlua/

WINTERTIME FORMULAS

We usually make tinctures with single herbs for ease of use and blending later.  The reasoning behind that is so that you have the single ingredients to blend into any kind of formula or to use them alone, depending on the situation.  Sometimes though, there's really no reason that you can't make a blend from the get-go.

One of my favorite experiments was over a decade ago, using an ounce of a relaxing tea blend to make a tincture for a friend who had trouble sleeping AND avoids fluids at night.  At the time, I was low on funds, and purchasing one ounce of a tea blend from a reliable herbalist friend was way less expensive than purchasing the individual ingredients.  Blends are quite common in vinegars and elixirs (where a blend of honey and alcohol is used), but for some reason, we tend to shy away from doing this with extracts.  We are always happy to encourage people to do things in ways that work for them, no matter what the conventional wisdom of the moment might be.

In the Jan/Feb '11 issue of The Essential Herbal, Mary Graber of Mountain Mary's in Eagle River, Alaska sent in an article with great ideas for some formulas to try.  In each of them, the herbs are steeped for several weeks in the solvent (aka menstruum) and strained prior to use.  This seemed like a good time to share them.

WINTERTIME FORMULAS

Super Support
Take 1/4- 1/2 tsp. per hour at symptom onset.
Solvent: 100-proof vodka/brandy
2 parts echinacea root, flower and leaf
2 1/2 parts turmeric
1 cultivated goldenseal root (Use cultivated goldenseal; this herb has been over-harvested.)

Cold & Fever Buster
Take 1/4-1/2 tsp. per hour at the onset of symptoms.
Solvent: 100-proof vodka/brandy
1 part elder flower and elder berry
1 part peppermint leaf
1 part yarrow flower and leaf

Cough & Throat Relief
Take 1/4- 1/2 tsp. per hour at the onset of symptoms.
Solvent: 100-proof vodka/brandy
2 parts mullein leaf
1 part licorice root
1 part wild cherry bark
1/2 part ginger root

Fire Tonic
Take 1/4- 1/2 tsp. per hour at the onset of a cold, or as a daily warming tonic. Makes a great salad dressing.
Solvent: apple-cider vinegar
1 part garlic
1 part onion
1/2-1 part freshly grated horseradish
1/2 part ginger small pinch cayenne
honey to taste (add to finished product)

Mood Lifter
To prevent or ease the winter blues, take 1/2 -1 tsp. three times daily.
Solvent: 100-proof vodka/brandy
2 parts hawthorn berry, plus flower and leaf if available
2 parts lemon balm
1 part St. John's wort
1 part milky green oat tops

Try your hand at a favorite blend soon!

HERBS FOR THE EATING SEASON

Sandy Michelsen, The Frugal Herbalist   Kalispell, MT
Nov/Dec '12 issue,  Essential Herbal Magazine

HERBS FOR THE EATING SEASON

It all starts around the end of November, it can sneak up on you if you are not careful.  It can happen at home, at a neighbor’s, at a friend's or even with close relatives.  It starts like this: turkey, stuffing, mashed potatoes, sweet potatoes, green bean casserole and other vegetables, home made dinner rolls, butter, jelly, cranberry sauce, pumpkin pie, mincemeat pie, apple pie, cherry pie, ice cream, cookies, candy and last put not least, fruitcake. Then add the toddies, eggnogs, grogs and hot wassail punch along with other favorite holiday drinks.  You have now entered the “Eating Season” which usually continues until after the first of January.

But there is help  …you can find relief and comfort during this time by including some friendly herbs.

Bitters.  In some European countries they drink a bitter aperitif – bitter herbal beverage – before the first bite of a meal to stimulate digestion and keep food moving through the system.  Bitters reduce gas and bloating.
Gentian is the most powerful digestive bitter in Western herbalism.  Its bitter taste stimulates the secretion of saliva, stomach enzymes, and gastric juices and helps relieve symptoms of indigestion.  It is the gentian roots that are used in very small quantities to stimulate the appetite and act as a tonic for digestion.

You can buy bitters at the store or make your own.   Maybe you have an old family recipe.  Here is a recipe I found (by Amy Wisniewski of CHOW.com).
Orange Bitters Recipe
1 750 ml bottle grain alcohol (such as Everclear)
1/2 lb. orange peel pieces (no pith)
1 teaspoon fennel seed
1/2 teaspoon coriander seed
4 cardamom pods
20 drops gentian extract
Combine all ingredients in a jar with a tight-fitting lid. Close and store at room temperature. Let steep 14 days, shaking jar every other day.  Then strain the spices from the alcohol and keep the liquid stored in a dark place.

Barberry Root Bark has been called one of the best medicinal plants in North America.  The flavor is a light bitterness mixed with sweet and spicy notes. The bark of the trunk and root is known for its medicinal uses as it contains alkaloids that assist in a number of bodily functions, especially of the digestive tract. Barberry is noted in folk medicine as a cure for nearly every gastrointestinal ailment.

Anise is one of the most effective remedies in combating indigestion. The seeds - and seed oil - of the anise plant are used in herbal preparations. Anise has been used for hundreds of years by European herbalists to treat coughs and indigestion.

Peppermint relaxes the stomach walls.  Peppermint has an eons-old reputation for relieving indigestion and gas.  You can make a tea from the leaves or ingest a few drops of peppermint oil in water.  It is good for digestive distress such as gas, pain and bloating.   Drink peppermint tea, which is an excellent stomach soother, if you've eaten too much.  Warning: pregnant women should not use Peppermint oil.

Ginger relieves that over stuffed uncomfortable-ness.  Ginger contains components that soothe the gut by reducing spasms and increasing secretion of digestive juices.  Ginger is also an aid for motion sickness and nausea.  Drink ginger tea, eat candied ginger or take a capsule of ginger root extract.

Black Licorice is used as an alternative herbal treatment for acid reflux. Acid reflux is a condition in which the esophageal sphincter (the flap that separates the stomach from the esophagus) does not remain closed and acid from the stomach splashes into the esophagus. This disorder causes heartburn and discomfort.

Slippery Elm is good for both diarrhea and constipation.  It contains antioxidants that help relieve inflammatory bowel conditions.  Slippery elm contains mucilage which gently coats the lining of the intestinal system. The increased mucus production protects the gastrointestinal tract against heartburn and acid reflux.

Papaya and Pineapple.  Though not herbs, both of these fruits contain enzymes that break down protein and are good for relieving indigestion.

Red Pepper (Capsicum, various species). Americans often believe that hot spices upset the stomach. But, much of the rest of the world knows better—that hot spices like red pepper help soothe it. Red pepper also stimulates digestion.

Carminative Herbs prevent the formation of gas in the digestive tract which is the musculomembranous digestive tube extending from the mouth all the way through the body.

Here is a list of assorted carminative herbs:  agrimony, allspice, apples, basil, bay, bee balm, buckwheat, burdock, caraway, calendula, cardamom, catnip, celery, chervil, chives, cloves, coriander, cumin, dandlion root, dill, fennel, garlic, horehound, hyssop, lemon balm, lemon-grass, lovage, nutmeg, onions, oregano, parsley, parsnips, rosemary, sage, savory, St.John’s Wort, tarragon, thyme, turmeric, vanilla and yarrow.

You can use any of these herbs or a mixture of them to relieve indigestion. They can all easily be made into tea.

Turmeric root helps keep digestive inflammation under control. Turmeric contains curcumin which has an anti-inflammatory effect. It is used for dyspepsia, which is that “Oh, I ate way too much Thanksgiving dinner feeling”.  Turmeric is best taken in capsule form because it will stain anything it touches.

Cinnamon.   Cinnamon is also a carminative   Some studies have shown that Cinnamon helps people with diabetes metabolize sugar better. It is used for flatulence, nausea and to soothe an upset stomach.  In addition, did you know that if you chew cinnamon or cinnamon gum, it curbs your appetite!

Chamomile is for Digestive Problems. Over the centuries, chamomile has proven it works time and again.  As an antispasmodic, it soothes inflammation in the digestive system.  Chamomile is also a carminative, that is, a stomach soother, and it's especially good for indigestion.

So with this information at hand, pick a remedy, sit back, have a cup of herbal tea…..and enjoy the Eating Season.

                               Happy holidays !!

Memory Lapses of Convenience

Apparently the things that come across the screen often rumble around in my brain, waiting for just the right moment to come together.  This morning was such a moment.  For some reason, in the middle of making a pot of coffee, the thought of the new "pods" for laundry and dishwasher popped up, and the idea that the heavy plastic bottles the detergent came in (and the added water content to make the bottles even bigger) would soon be a thing of the past. 
Next thought was of the bags that hold the pods, followed by a vague idea of shops where you could take your own containers to scoop them from bins...
And that led me to start thinking about a headline of an article I saw earlier in the week, stating that the first supermarket had opened as recently as 1946.

Think about that!  Less than 70 years ago, we ate real food.

That (of course) took me down memory lane to my childhood, of milk men, bakery deliveries, the Jewel Tea man, and locals might remember, the Charles Chips man.  There were other sales people who came calling too - Fuller Brush, encyclopedia salesmen, and on and on.  I'm old enough to remember butcher shops, bakeries, the fish market, and the store that only sold fruit.  I can remember wrapping the day's trash in sturdy paper before putting it into the trash barrel because there was no such thing as a plastic garbage bag.  There really was very little trash, especially if there was a compost pile.  Groceries came home in brown paper bags that stood up all by themselves.

A trip to the grocery store with these things swirling in my head the other day, had me looking at all the packaging and marketing that we've come to accept and expect, all of these changes mostly happening within my lifetime.  All the convenient single-servings that are then packaged again in a larger container so that we don't have to take out a spoon and portion it out ourselves.  All the single-use, disposable, plastic, plastic, plastic everything, everywhere.

And I had forgotten.

You might wonder how I can continue to print a magazine while pondering these things, and I admit to sometimes feeling guilt about that.  At least paper is a somewhat renewable, compostable item - even if our readers didn't tell us that they keep every single issue they ever get, forever.  Since the computer has become so much a part of our every day life, printing has fallen off dramatically, with many printing companies going under as magazines and newspapers go on-line (or die).  Our own customer base, when given the choice, chooses paper 20-1 over the virtual magazine, so that's what we do.

But back to the grocery store...
As our food prices soar and our incomes decrease, will we start to realize how much we're paying for those convenient little pre-measured portions?  Will we opt for the pot of coffee over a K-cup, choose the large bag of rice over the boil-in bags?  Might we decide to use a dusting cloth instead of a disposable piece of fluff?  Make our own soups instead of canned?  Buy a quart of applesauce and use a bowl and spoon?  Perhaps we might just be able to separate a slice of cheese on our own? Could this be the time when we start to throw away the throw-aways that destroy the environment and deplete our wallets? 

Something's got to give.  If there is any silver lining to the currently ridiculous state of economics in the country, wouldn't it be great if we suddenly realized what we were doing - and stopped?

Beads from Woody Herb Stems

I've been talking and thinking about it for years, so it seemed like time to give it a whirl.  Working with holy basil for many years, I've seen mention of using the woody stems to make beads that are used in meditation.  There are malas available made from holy basil stems.  Since I grow many plants each year, it seemed like a project to make time for.  Our goal was to just try making a few.  108 beads is far more than we have in mind. 
While considering this project, the woody stems of lavender, rosemary, and sage also came to mind.  Although some of each were cut, only the lavender held a fragrance.  So those were the ones we used along with the holy basil.  After today's adventure, I will stick to making the beads with herbal powders, but it was fun.

First we cut the woody stems into the desired size.  They were held firmly with a wrench and drilled.

The large ones are lavender, the small ones holy basil.  The holy basil stems were really too narrow to get much shape from them, while the lavender gave us a lot more to play with.

We shaped them with the Dremel tool, although I personally found regular flat sand paper to be just as easy.  My arm is pretty sore now, though...

The finished beads (at the bottom of the picture) are fairly rustic.  We could add essential oil to them, paint, stain, or any kind of decoration we like.  I think they'd look nice with some glass beads.

That was fun.  I don't think we need to do it again, but it was one of those things that's been nagging at me for years, so we had to try it once. 
Now back to the workings of herbs and soaps and all the other things that have been piling up for the past couple of weeks!

Roots & Wings Fall Fest - WE DID IT!

Mid-August, in discussions with Susan Hess and Maryanne Schwartz about the upcoming fest, it seemed like it was forever away.
If I told you how quickly and smoothly it fell together, you probably wouldn't believe me.  Fact is, both my sister (Maryanne) and I AND Susan had in the past planned something similar, but both of those plans had been tabled for various reasons.  The moment we started talking, it was as if a fire was ignited.  Within 3 days we had a full roster, a site, and were up and running, ready to accept registrations!  We worked away over the next couple of months as they zoomed by, and last Friday night we found ourselves in a hotel room with all the supplies in the back of the car, our friend and speaker Betty Pillsbury ensconced, and some other friends in the room down the hall, all waiting to see how the day ahead would unfold.
And unfold it did!
With nary an unsolvable glitch, Roots & Wings took place on a glorious Autumn day.
Every session was attended by excited, happy learners.  People made friends, laughed together, and were inspired and jazzed to find new things to try.
Throughout the day, when I talked to attendees, the feedback was invariably wonderful.  We heard over and over how glad people were to find this in their own backyard.
It was so much more rewarding than we ever expected when we set out to organize it.  Now to get together, talk about it, and start planning for spring!  Here are some scenes from the day:

Betty Pillsbury's workshop on dream pouches.

Composting with Erica Lavdanski

Happy partakers at Susanna Reppert Brill's cordial class.

Everyone taking Tamara Sheen's workshop on live cultured foods got into the sauerkraut!

2 of the first 3 sessions - Barb Steele and Susan Hess took opposite ends of the large pavilion.

It was great watching people getting to know each other over lunch!

Maryanne Schwartz did a cold-processed soap demonstration using the sage hydrosol and essential oil from my distillation earlier in the day.

Susanna speaking.

There were so many other great talks that I just didn't get to with the camera.  Wonderful speakers, wonderful attendees - a wonderful day!

The Essential Herbal, Nov/Dec '13 Issue

Here it is folks!  The newest issue of The Essential Herbal Magazine.  Subscribe now to get it!

So much good folk herbalism, lore, herbal holiday tradition and gift-making came our way for this issue that we took the rare step of adding 4 pages (I can't remember the last time we did that).  It's a beauty and it has enough to keep us all busy right up until the new year!  A subscription makes an ideal holiday gift for an herbie friend.  It may seem early, but we'll hold it to send shortly after Dec. 15th.
And for an idea of what's inside, here is the Table of Contents...

Field Notes from the Editor

Tina talks about the fun she had with this year’s experiments.

About the Cover, a little discussion of the barn star. The cover is from Susan Hess.

Balsam Fir, Sandy Michelsen

We know them as Christmas trees, but what of the essential oil, the pitch, the needles? What can we do with them?

Flavors of the Season, Jackie Johnson

The spices that warm us in winter, included in recipes for Spiced Seafoam, Gingerbread, Rum Punch, and more.

Fun, Sillies & Puns for the Happy Herbalist, Jessica Morgan

A few more jokes and puns from Jessica, to lighten the quickly shortening days.

Recipes for Making Kale a Regular Part of Your Diet, Carey Jung

Carey eats kale every day, and has done so for years. How does she do it?

Roots of Herbal Medicine, Joe Smulevitz

There have been many steps along the way in the evolution of herbal medicine. Many traditions have borrowed from and built upon each other.

Herbal Gifts, Jean Smith

Vinegars and oils to make using herbs and spices.

Beyond the Winter Blues, Marita Orr

Many terrific ideas, recipes, and suggestions for staying ahead of the winter blues. If you’re one who dearly misses the sun, be sure to take note.

Winter Craft Ideas, Marcy Lautanen-Raleigh

Even more fun, exciting, and welcome gifts to make (maybe just for yourself). Something for everyone.

Der Butzemann, Susan Hess

Bridging the Sacred Connection Between Plants and Humans. A fascinating look into some PA German folk tradition.

Weaving the Yule Wreath, Heddy Johannesen

Learn to make a wreath with found, natural items like cones, pods, leaves and pine boughs.

Holiday Lathers, Marci Tsohonis

Oh my… Mint Chocolate Truffle Soap? Need we say more? Like Chocolate Almond Truffle Soap?

Five Seasons Teas, Suzan T Scholl

How to blend medicinal remedy teas. Suzan provides a chart showing different notes and the types of herbs that fall into those categories.

SouthRidge Treasures, Kitchen Spice Rope, Mary Ellen Wilcox

A great fall project that will bring the fragrances of spices into the kitchen and get you right into the mood for celebrating.

Buttery Spa Scrubs, Marci Tsohonis

Keep that skin supple and smooth all winter long!

Grocery Store Preparedness, Tina Sams

Sometimes it’s all you can do to drag yourself to the kitchen. Get prepared now and you’ll thank yourself later!

Retail or Wholesale, Maryanne Schwartz

Do you know the difference? If you’re starting a business, you should.

Old Country Store Percolator Punch

A favorite to serve in the store for many years, now shared with us!

Corn Chowder, Susan Hess

Something easy and inexpensive to warm you up and stick to your ribs.

Why Not Make Your Own? Rita Richardson

Some condiments you might not have considered making yourself.

Pumpkin Butter, Karen Hegre

Oh delicious concentrated spicy pumpkin spread, how we love you!

Persimmon Cake, Tina Sams

I always keep persimmon pulp in the freezer over the winter, just to use to bake moist, dense cakes and cookies.

 

Everyone does something...

We've been at this for 13 years now, putting The Essential Herbal Magazine together.  It's been interesting to watch the content evolve since it is driven by our readers who are also most often our writers.  The shift has been gradual and heartening to see, as we, as a community, continually find ways to more consciously tred upon the earth. 

One of our goals from the beginning was to gently lead people to find ways that bring them back in touch with the plant world, to look up at the sky, to remember.

I am of a generation that first partook of the "miracles" that are now destroying the earth.  We were amazed at the availability of woody winter strawberries from 1000's of miles away.  We were impressed with MORE of everything.  We were indoctrinated to believe that in a lot of ways just because we could do something, we should do it.  Might equaled right.  A person was judged by the size of their bank account.  The earth had unlimited resources, and we'd earned them.  That's what we were taught.

I'm not defending this - only explaining.  Even in my early teens, this was turning out to be an uncomfortable thought process as our chemicals killed off the raptors from the skies and the teeming life within our waters.  We were being taught about the undeniable value of the rainforests in class while they were being cleared in the name of progress.  But even then, when faced with the undeniable truth, we tried to make changes.  We stopped the use of DDT, took lead out of gasoline, and reformulated detergent.  All of those changes were met with resistance, but they were the right thing to do, and so they happened.  Unfortunately the backlash meant that those who felt we deserved everything (or really, nothing) came into power.

Now you'd think that you could just say, "Stop doing that!  You're hurting the earth!  We'll have nothing left!"  But how do you tell someone whose whole life has been infused with McDonalds and Kraft Macaroni and Cheese that they have to stop that immediately and start cooking from scratch?  Do they even know how?  This is not due to callous disregard for the earth as much as it is asking people to look at everything they were taught from birth, and change.  How do you convince people who have been raised believing that convenience is paramount (while work-weeks get longer and longer), that there is meaning in doing something by hand?  How do we learn to see the world differently?

And so for us, that has meant trying very hard to lead without judgement.  We recognize that it is possible to be a person whose lifestyle and beliefs clash with the necessity of making a living.  We know that many of our readers live in apartments with no land, work at jobs that go against their own grain, and feel like they can't live the life they dream.  Reality can be brutal, but we all want to learn how we can do better.  For us, it means trying to keep a foot in both worlds, remembering that our earthy, wild friends who seek to learn the old ways are not as typical as it may seem just because they surround us.

It has been immensely rewarding to get letters and notes from people who want to share that the things they're learning in the magazine are making a difference in their lives.  Their first hand-blended tea, or plantain poultice, or homemade nourishing soup.  With each issue, we hear from those who have taken a step on the way back.  Every step is powerful and meaningful and leads to the next step and a deeper appreciation of the natural world.

Now we have put together the Roots & Wings Fall Fest, another piece of the puzzle, another way to show that a different way is possible.  I'm so excited to be getting ready for that next Saturday (and there is still time to sign up).  We hope to have a Spring Fling as well :-)

Yesterday, there was an anti-GMO march locally.  I could not attend, but a friend ended the march with a beautiful speech.  It is posted on her blog HERE  I know that she is making a difference.  We can each make a difference - one step at a time. 
Even better - watch her here - Natasha's Speech

Autumn Melange at TEH

The pace changes here as the angle of the sun moves.  The deep blue of the sky is offset by golds and ambers, flashes of crimson, and still the deep, lush green that has been everywhere for months.  Instead of the rush of planting and weeding and putting things by, we have a little more time to venture into the woods (that have been clogged by immense growth until now) and wander around a little bit on deliveries.  The cooler weather makes it more enjoyable.
And so in that spirit, I thought I'd take you on a little tour of our past month, the things we do between working on the magazine, soap and Roots & Wings Fall Fest planning (there's still time to sign up for this Oct 19 event!) that make up most of our days.

A farm market in Ronks had huge bins full of gourds and pumpkins.  How could you choose?

Learning to catch the seeds as they spring from the pods is a pretty fun way to spend a walk in the woods.

The only thing left to harvest in the garden is the saffron and some vitex berries (for a friend).

Making lots of medicine with honey, garlic, lemons, ginger... we're ready!

Our "baby" pawpaw grove.

Found these at a farm market yesterday!  Yum!

A storm knocked these from a tree that I stalk every fall.  Bonanza!

We wound up with a quart of pulp from the persimmons and froze it in 1 cup portions for baking.

Spice berries on a prolific bush.  Gathering lots of twigs, leaves and berries.

The mushroom log I got at an herb faire in May is pushing out shrooms beside the front porch.

Bottled up the black walnut cordial we made in mid-June.  It still needs a few months to mellow.

This is just a taste of what's been going on.  We have a pretty good time.  There has been a class or two, trips to farm markets, visiting friends, and evenings on the deck watching the sun go down.  It's a good life!

Avoiding the Plague with a Smile

Here it is September, and already there are some nasty bugs flying furiously about.  My daughter is currently working 2 jobs while attempting to start-up her own business, so it came as no surprise last week when she was sidelined for 4 days.  It was ugly.
Another not so surprising development was waking up with the sore throat myself the other morning.  There is too much going on right now to even be down for a single day, so this was just not a possibility.  Immediately, I started taking elderberry every few hours, tea with honey and lemon, eating lots of garlic, turmeric and onions, and the usual protocol to avoid falling ill.

Along with these things, there are some very simple things that we can all do that make a huge difference.  I've had a good bit of experience avoiding illness.  For three years we had a relative living here waiting for an organ transplant.  We were given the admonishment that any virus brought into the house could kill him.  No pressure there!  I learned to view every public surface that I touched as a potential danger, using sleeves to push buttons and open doors.  Hand washing is very important.  In those three years, only one bug got through the gates, and it was kept to the individual, not spread around.  It is much more difficult inside the home, so try to leave it out there in public.  That's the best thing you can do.
But alas, it was already in the house... My friend Fran Malone reminded me to avoid saying negative things because our bodies really do hear and respond to our words and thoughts.  So saying or thinking, "Oh, I don't feel good," can be a self-fulfilling prophesy.  Ever notice that the people who constantly say that they get everything that comes down the pike DO pick up every germ? 
Instead, stand or sit up straight and say with conviction, "I feel GREAT!!!"  Do it often.  In fact, do it every morning upon rising, and you really will feel good.  Try it - you'll see.
Next, SMILE.  It will feel silly to put a big grin on while you're washing dishes alone, but do it anyhow.  Remind yourself to smile as much as you can.  From the article "9 Benefits of Smiling", this excerpt says it all:
"Smiling even makes your immune system stronger by making your body produce white blood cells to help fight illnesses. One study found that hospitalized children who were visited by story-tellers and puppeteers who made them smile and laugh had higher white blood cell counts than those children who weren’t visited."
Lots of fluid, plenty of rest (oh that's the hardest one), nourishing foods, and some good anti-viral herbs can do wonders.  Add the smiles and the encouraging words and see if you can't just keep the coming plagues at bay.
Yesterday I completed most of the more pressing commitments, and it was tempting to let my guard down - but I'm sitting here smiling as I type.  

We get by with a little help from our friends

The mailbox was crammed with good stuff yesterday, and it made me think about how many friends we all have who are finding their own ways to take on the challenges of our 21st century economy.  Some of us have been at it for decades and have watched the tides rise and fall.  Personally, I love having the ability to duck the time clock, and really enjoy giving encouragement to others.
On that note, I'd like to share some of these people who are putting themselves out there and taking their shot.
First up is a local musician, Victor Jenks.  Give a listen while you read :-)  He's been honing his skills for many years, but this contest (he's currently in about 25th place out of over 3000) will give him the chance to do some great stuff.  We used to work together, and I would love to see him win.  In his song "Wings", the line, "I'm gonna fly right by ya" has been in my head for a few days, and it's not a bad thing!
Our friend Michele Brown at Possum Creek Herb Farm came out with her first solo book (she is a contributor in An Elder Gathering) and I grabbed a handful to take along to the Roots & Wings Fall Fest next month.

It's beautiful and filled with great information that will give gardeners - new and "seasoned" ideas for growing and using 12 useful plants.
Our friend Maeve has made lovely candles and offered counseling for years, but the recent budget cuts for education have brought this talent of hers into the forefront.

Please take a look at some of her work.

Leann Blackey has been a soap artist for many years.  Her creations are simply stunning.  Being a soapmaker myself, I know that that it will be a little hard to use each of these works of art for the first time, but also know that she can make more!

The soap is luxurious and beautifully scented, and I've heard her lotions are out of this world.  Her shop:  WildSense aromatics
Lastly, there's this talented young lady who can help small businesses with their content - blogs, product descriptions, website content, and social media (she's currently helping me with Pinterest).

Full disclosure - she's my very own daughter.  Recently graduated with a degree in professional writing, let her help you navigate all the demands of social media for a very reasonable fee.  Visit Left-Handed Content for details.

Elderberry Disaster of 2013

Letting out a long sad sigh here.
Last year the timing of the weather here destroyed our elderberry crop.  I should have paid attention then, and watered it when it was dry.  The dry spell hit just when the berries were forming, and the stems leading to the umbels dried up, leaving small bundles of tiny brown dried up balls.
Elderberries have always been a carefree crop here.  Aside from the fact that the stinkbugs have found the umbels to be a hospitable resting place and probably ruin a few berries along the way, nothing has bothered them.  Until this year.
This year it seemed that the bushes were just knocking themselves out to make up for last year.  They were covered with layers of frothy umbels. 

At a certain point the branches of tiny green berries became so heavy that we did some fancy weaving inside the branches to hold them up off the ground.

Shortly after that, I started to notice that when I touched the berries, swarms of tiny bugs emerged and berries, ripe and unripe, fell to the ground.

The ground under the bushes looks like this.  Everywhere under the bushes.

About that time, my friend Barb Will wrote to ask if I knew what would be causing tiny white worms in their berries.  I'd never heard of that. Since then, I've heard from people in various parts of the country who seem to be having the same problem - as am I.
The umbels have not ripened uniformly.  Some berries around the outer edges ripen, but burst when picked - if they don't drop as soon as you touch them.  The area around the bushes smells strongly of fermenting fruit.  Early on I got enough to freeze a couple of quarts and make a gallon of mead.  Then I gave up and ordered some dried berries.

Note all the colors - green, pink, brown.  All from the same umbel.  The ripe ones mostly fell off.

So today I posted a picture of some berries on The Essential Herbal's facebook page.  We commiserated, and then Denise C brought up the spotted wing drosophila.
A quick search brought up a page from Cornell University.
"The spotted wing drosophila is a vinegar or fruit fly of East Asian origin. It has been in Hawaii since the 1980s, but was first discovered in California in 2008, and Florida, Utah, the Carolinas, and Michigan in 2010. It has many hosts, but is most often attracted to grapes, cherries, peaches, blueberries, raspberries, strawberries, and other soft-flesh fruits."
Now we really have a problem!

I opened several berries while outside earlier, but didn't find any worms. I have seen them, though. The page talks about natural management.  Vinegar traps.  I think that cutting and burning affected umbels *might* help.  Keeping a close eye on the plants has become a necessity.
No longer an easy, carefree crop, but such an important useful plant.  Next year we'll have to try some experiments.

Spicebush berry time!

GETTING TO KNOW SPICEBUSH

May/June '12 issue - The Essential Herbal Magazine

Tina Sams

Today the berries cover the branches of the small trees in the woods (early Sept),

It was a pleasant surprise to find that the Herb Society of America started a Notable Native Herb program and will feature a native each year.  Even more intriguing, they chose Spicebush (Lindera benzoin), a shrub that is the main undergrowth in our woods here on the farm.  Much like the Int'l Herb Association's Herb of the Year (Rose for 2012), I believe this native program will give us the opportunity to really focus on an herb that we might not typically give a lot of consideration. When Horseradish was featured, I learned a lot more than I expected!  And so it will be with Spicebush.

In the woods, it is some of the first color in spring as the small bright yellow flowers pop out along the stems.  For those of us in its range (varieties grow all of the eastern US, from eastern Texas, Oklahoma, and Kansas eastward to the Atlantic states as far north as Maine and into Ontario), it is pretty much THE look of spring in the woods.  Driving through the countryside today, I paid attention to how it is the only thing among the bare trees, and the blossoms twinkle and glow.

Spicebush is a member of the Laurel Family (Lauraceae). Both male and female plants are required for fruiting, and it most often reproduces asexually through root sprouting.  Leaves are alternate, simple, and elliptical. They are pinnately veined and generally about 3-5 inches long with the larger leaves on the tips and smaller leaves down the stems.  The twigs and leaves, as well as the fruit, are fragrant with strong spiciness. It is the easiest way to identify this plant, by rubbing the leaves or snapping off a twig and smelling it. Most of ours are 6-8 feet tall because they get nearly full shade when the canapy fills out, but they do get to 15 feet or so with sunlight, and have a nice shape. The fruits are green, ripening to red, with a single large seed.  While the twigs can be harvested year round (and dried) for teas, etc., the leaves do not dry well and should be used when fresh.  The berries can be dried or frozen for later use.

As the summer winds down and autumn approaches, Spicebush again pleases us with bright yellow leaves decorated with the shiny red berries, although we have to race the birds for them.

There were many Native American and Early American medicinal uses for Spicebush.  Concentrated decoction of the twigs and bark can induce perspiration, so it was useful in fevers.  The berry tea was was used for respiratory issues.  Infusions of all three parts were considered useful for skin issues and irritations.

The flavor of the berry is a bit like allspice with a touch of nutmeg.  So far, I've been removing the seed and drying, then grinding the outer red part for use (as we do for the large rose hips here).  It appears that most people dry and grind the whole berry, so I might try that this year since it would be a lot less labor intensive.

A few ways to use Spicebush in the kitchen: 

Persimmon Cake

I put this recipe together after searching for a cookie recipe for some found persimmon, finally deciding a cake would be easier, given what was in the kitchen.  You might want to toss in a ripe banana or some chopped apple.  It is very versatile.  Moist, dense, and spicy... yum!  

1/2 C shortening

1/2 C white sugar

1/2 C brown sugar

1 C persimmon pulp

1 C all purpose flour

2 eggs

2 t baking powder

2 t spicebush berry (ground)

2 t finely chopped crystallized ginger

1 t vanilla extract

1/2 t salt

1/2 t baking soda

1/2 t cinnamon

1/2 t crushed cardamom seeds

1/2 C chopped walnuts and/or raisuns (optional)

Grease an 8" x 8" baking dish. Set oven for 350.

Cream shortening in a mixing bowl with the sugars, beating well. Add eggs and persimmon, and mix well. Add dry ingredients slowly, and the spices, and mix until well blended (I used a mixer)

Bake for about 25 minutes, or until top is firm to the touch. Cake will be a medium brown.

Spicebush Tea

Twigs:  I cut the twigs into 1 or 2" pieces and use 2 cup of twigs to 4 cups of water. 

Leaves (fresh): About the same quantities as above.

Berries: 1 cup berries in 4 cups of water.

Simmer uncovered for 20 - 25 minutes.

Sweeten with honey or a sprinkle of stevia.

Best enjoyed hot, although the leaf tea is also pleasant iced.

Quinoa Salad

Cook quinoa according to package directions to make 4 cups.

Add:

2 T olive oil

Juice of one lemon and zest from 1/2 lemon

1/2 C finely chopped onion OR sliced spring onion

1/4 C coarsely chopped dried sour cherries or cranberries

1/4 C slivered almonds

1 T chopped parsley

2 t ground spiceberry

Blend well and serve hot or cold (I prefer it hot). This will keep in the fridge for several days and makes a nutritious snack or side dish.

And just because my life is one long battle with groundhogs, I found the following recipe on-line and although I will probably never use it, reading it brings a vicious smile to my lips every time I read it.

   

Recipe for Groundhog Cooked with Spicebush

“This is a recipe that my Mother-in-law taught me how to cook ground hog.

Dress and cut it up. Put in pot, then bring to boil.* Break up spicewood branches, and put in pot with meat. Boil until the meat is tender. Remove; then salt and pepper; then roll in flour; put in 1/2 cup shortening, preferably bacon grease. Then put in oven and bake until it is brown.  Mrs. Ennis Ownby”

 Mountain Makin’s in the Smokies, published by the Great Smoky Mountains Natural History Association, 1957.

Take advantage of this year of learning about Spicebush and try using it if it is in your area.