tag:blogger.com,1999:blog-4872935038160141432024-03-05T11:15:20.007-08:00Backyard WildcraftingEnjoying, identifying, eating, and using common plants found in my backyard and nearby empty lots, roadsides, and parks.Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-487293503816014143.post-4612364218232249362016-09-20T09:19:00.000-07:002016-09-20T09:19:56.179-07:00Serious Mistake?<h1>Serious Mistake?</h1>
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<p>I think I made a serious mistake about three weeks ago. It's not been confirmed by lab tests, but I'm being treated with an antibiotic specifically targeting a parasite classified as Giardia. Thankfully, the antibiotic is inexpensive and effective. I'll be on a 10-day routine of one dose every 8 hours. Today I've had two doses so far, and I am feeling better.</p>
<h2>Here's the story...</h2>
<p>It was a Thursday, lunchtime, and I was sitting in a nearby city park, under a tree. The weather was perfect: mild temperature, clear skies. I remember being intrigued by a squirrel in the highest branches of the pine tree under which I was sitting. The squirrel was eating immature pine cones, rapidly scraping and gnawing, flaking bits of outer hull to the ground, finally tossing the bare core down, and scampering to snag another delicious cone.</p>
<p>Glancing around I noticed a few young dandelion plants. I've eaten dandelion leaves many times, often fresh picked from my yard, rinsed in cold water and used as a salad, or boiled as a potherb.</p>
<p>With no hesitation, with a sort of pride that I was one of the few people that I knew that could forage for food even in a city park, I grabbed a small bit of dandelion leaves, rinsed them with a splash of water and ate them with my sliced turkey sandwich.</p>
<p>They were young, not much bitterness at all, and they added a fresh, healthy taste to my sandwich, although that may have been largely due to my forager's pride.</p>
<p>That was it. I returned to work and then went home, eager to begin preparations for a week's vacation visiting Yellowstone National Park.</p>
<p>However, that evening, after supper, I felt more full than usual, a bit gassy in the gut. The next day the feeling persisted, and I felt less inclined to eat my lunch. </p>
<p>On Saturday we started our journey, traveling in a 16-foot camping trailer. That night I was feeling more gassy, more stomach cramps, not hungry at all.</p>
<p>Then followed two more days of misery, trapped in a travel trailer, away from home, with persistent, foul, runny diarrhea.</p>
<p>A bland diet, lots of tea, lots of water, and time finally seemed to bring my gut back to normal. We were able to spend an entire day in Yellowstone, and we took our time coming back home, camping a few different spots on the way. </p>
<p>I felt okay. Tired, but okay.</p>
<p>I returned to work, still tired, but no problems with the gut.</p>
<h2>Until the next weekend.</h2>
<p>It was almost the same pattern as before. Fullness, gassy, fatigue turned into merciless, messy diarrhea.</p>
<p>On Monday I called in sick, saw the doctor, discussed options of a stool sample (on the expensive side, and often not conclusive, according to the doctor), off-the-counter symptom relievers, or antibiotics. When I described (hesitantly) my impromptu foraging in the park, he agreed that that might be the cause, but it could be a virus as well (although my wife had not experienced any symptoms). </p>
<p>The deal was sealed, however, when I recalled the similarity between my symptoms and my daughter's when she was about 6 years old. We'd gone camping near a mountain stream. We'd been warned to not drink the water from the stream because Giardia had long been a problem in that area. We sternly warned our daughter not to drink the water, but we did allow her to go wading in the small stream.</p>
<p>A week after the camping trip with our daughter, she began to have recurring, serious bouts of diarrhea. Three days or so of misery, followed by a week of normalcy, only to be followed by another round of foulness. We let it go for a month before seeking help, getting a stool sample, ending with identification of Giardia. A week of antibiotics finally brought an end to the icky cycle of diarrhea.</p>
<p>So, I'm starting my own round of antibiotics, on the assumption that I do have a colony of Giardia in my gut, causing the persistent, recurring bouts of diarrhea.</p>
<p>Lesson learned? It's hard for me to believe that such a small bit of dandelions, that I had rinsed in water, could have initiated such a violent invasion of parasites into my body. It's disappointing to feel suspicious now of plants I find in the park, or anywhere, for that matter. If rinsing in water is insufficient, what can a forager do? Cook everything? Spray with bleach? Stick with store-bought?</p>
<p>I guess, for me, the primary lesson learned is to avoid foraging in city parks. Too many people, too many squirrels, too much chance of herbicide, insecticide or polluted irrigation water.</p>
<h2>Giardia: Quick Facts</h2>
<ul>
<li>First described in 1681 by Leeuwenhoek</li>
<li>Named after zoologist Alfred Giard</li>
<li>Lives in intestines of infected humans or animals</li>
<li>Infection caused by contact with feces of an infected carrier</li>
<li>Giardia may contaminate food, soil or water</li>
<li>Symtoms: violent diarrhea, excess gas, stomach cramps, upset stomach, and nausea</li>
</ul>
<h2>Thanks!</h2>
<p>Wikipedia, https://en.wikipedia.org/wiki/Giardia, for quick facts</p>
Dr. Stan Erlandsen (1988) (Public Health Image Library (PHIL), for image of infected gerbil intestine, https://upload.wikimedia.org/wikipedia/commons/e/ea/Giardia-spp.--infected--gerbil-intestine.jpg
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-4109096661491321822016-07-31T15:10:00.000-07:002016-07-31T15:10:36.023-07:00Goutweed (Aegopodium podagraria L.)<h1>Goutweed</h1>
<h2>Aegopodium podagraria L.</h2>
<blockquote> Herb Gerarde groweth of it salts in gardens without setting or sowing, and is so fruitful in its increase, that when it hath once taken roote, it will hardly be gotten out againe, spoiling and getting every yeere more ground, to the annoying of better herbes.<br>
--- Gerarde, The Treasury of Botany</blockquote>
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<p>After a long, long hiatus I've returned to my forsaken website, with a newly discovered (for me) edible plant!</p>
<p>I snapped a photo of this plant growing in our front yard, planted by the previous owner as a decorative ground cover in the flower garden. It turns out to be edible, although aggressively invasive and hated by many gardeners and homeowners throughout the world.</p>
<p>Naturally, I now love it!</p>
<p>Let's dive into the details and delights of Goutweed!</p>
<h2>Carrot Family (Apiaceae, formerly Umbelliferae)</h2>
<h2>Common names</h2>
<p>Ashweed, Ashweek, Bishop's Goutweed, Bishop's Weed, Bishop's Elder, Bishop Weed, Bishop Wort, Bishopsweed, Bull Wort, Dog Elder, Dwarf Elder, Eltroot, Farmer's Plague, Garden Plague, Goat's Foot, Goatweed, Goutweed, Ground Ash, Ground Elder, Herb Gerard, Herb William, Jack Jumpabout, Jump About, Pot Ash, Snow-On-The-Mountain, Weyl Ash, White Ash</p>
<h2>Origin of the Scientific Name</h2>
<p>"Aegopodium is from Greek "agios", meaning goat and "podion", meaning little foot; Little Goat Foot, from the shape of the leaf; "Podagaria" is also Greek, meaning gout of the foot.</p>
<p>The family name, "Apiaceae", comes from "apium", Latin for parsley. But beware! Not all of the plants in the family Apiacea are as edible as parsley or carrot. Some are deadly!</p>
<h2>Origin of the Common Names</h2>
<p>Seeds become detached and jerked to a distance by the wind, recalling the name 'Jack-jump-about'.</p>
<p>It was called Bishopsweed and Bishopswort, because so frequently found near old ecclesiastical ruins. It is said to have been introduced by the monks of the Middle Ages, who cultivated it as a herb of healing. It was called Herb Gerard, because it was dedicated to St. Gerard, who was formerly invoked to cure the gout, against which the herb was chiefly employed.</p>
The plant is eaten by pigs, hence one of its names.
<h2>Plant Uses: Food</h2>
<p>Brought to North America from Europe as an ornamental, used as a salad ingredient and potherb in the spring.</p>
<p>Salad ingredient and pot herb; young leaves and stems especially good in salads; older leaves cooked with cheese or added to fritters; made into a German green soup, called "grune suppe".</p>
<p>Leaves, raw or cooked, tangy; best harvested before the plant blossoms.</p>
<p>Rhizomes of Goutweed are NOT edible!</p>
<h2>Recipe: Grune Suppe with Goutweed (Green Soup)</h2>
<ul>
<li>1 large onion, chopped</li>
<li>2 cloves of garlic</li>
<li>2 medium-sized potatoes, peeled and cubed</li>
<li>Handful of mushrooms</li>
<li>2 large handfuls of young goutweed, washed well and chopped</li>
<li>Vegetable stock</li>
</ul>
<p>Sautee the onions till soft. Add mushrooms and garlic. Add the potatoes and sautee for 3 minutes or so. Add vegetable stock (about 1 liter) and cook the soup until the potatoes are soft. Add the goutweed and simmer for about 5 minutes. Puree, dilute to desired consistency and add salt, pepper, chilies or other herbs to taste.</p>
<h2>Recipe: Goutweed Pesto </h2>
<p>(Note: The source of this recipe was a website written in Dutch. I've translated it through Google and edited it for clarity. The introduction is written by the original author of the recipe, not me!)</p>
<p>"If you can not beat 'em, eat' em." Last year I cleared my strawberry bed from all signs of Goutweed, leaves and roots and all, removed one by one by hand. But already Goutweed has completely filled the empty spaces. So, now I pick them and eat them!</p>
<ul>
<li>2 handfuls of young Goutweed </li>
<li>1 clove garlic (finely chopped) </li>
<li>1/2 cup walnuts </li>
<li>3/4 cup grated parmesan or pecorino cheese</li>
<li>olive oil </li>
<li>pepper and salt </li>
</ul>
<p>Put all ingredients (except the oil) in a food processor and run it briefly until well mixed, but not pureed. With food processor running, trickle olive oil until pesto has a nice, creamy texture. Enjoy on tomato soup or freshly baked bread! Serves 4.</p>
<h2>Plant uses: Medicinal</h2>
<p>All parts of the plant are diuretic; used to treat rheumatism, arthritis and bladder disorders.</p>
<h2>Plant Dimensions</h2>
<p>Typically 4-12 inches high, but may grow up to about three feet tall; leaves 2-3 inches long</p>
<h2>Plant Type</h2>
<p>Forb, with roots long, white and branching, stem erect and hollow</p>
<h2>Fruit Type</h2>
<p>Seeds small, similar in shape to carrot seeds</p>
<h2>Color</h2>
<p>Leaves medium green in the wild; domesticated plants are variegated, with bluish-green leaves and creamy white edges; flowers are white</p>
<h2>Flower Shape, Petals, and Arrangement</h2>
<p>Umbel cluster, five petals
<h2>Leaf Shape, Arrangement, Attachment and Surface Traits</h2>
<p>Glabrous, alternate, lobes ovate and sharply toothed
<p>Leaves basal, divided into three groups of three leaflets, toothed, irregularly lobed</p>
<p style="color:red;font-weight:bold">CAUTION! DO NOT CONFUSE THIS PLANT WITH THE DEADLY TOXIC WATER HEMLOCK!</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfX2u3J_ChlyrnVnik6drhSAiWy_dq21JKUzoTErSqeLCPnSusYR0FPFP0I6cNyCKSvPKrSPmKc5CiCNZK3KHMQIqMlhkSbLFAVY0G8V_5khuHt_F-jpB9UIgyRROdalhW0cLmdwRJK5f/s1600/water-hemlock-and-goutweed-leaves-comparison-400x200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfX2u3J_ChlyrnVnik6drhSAiWy_dq21JKUzoTErSqeLCPnSusYR0FPFP0I6cNyCKSvPKrSPmKc5CiCNZK3KHMQIqMlhkSbLFAVY0G8V_5khuHt_F-jpB9UIgyRROdalhW0cLmdwRJK5f/s1600/water-hemlock-and-goutweed-leaves-comparison-400x200.jpg" /></a></div>
<p>The veins of Goutweed terminate at the tip of a tooth. In the toxic hemlocks the veins terminate between the teeth. In the photo above, water hemlock is on the left, and Goutweed is on the right.</p>
<h2>Thanks!</h2>
<p>Funki Sock Munki, <a href="https://www.flickr.com/photos/mookmonkey/">https://www.flickr.com/photos/mookmonkey</a>, for Aegopodium podagraria 'Variegatum' image, <a href="https://flic.kr/p/6i7YP5">https://flic.kr/p/6i7YP5</a>, Creative Commons, <a href="https://creativecommons.org/licenses/by/2.0/">https://creativecommons.org/licenses/by/2.0/</a></p>
<p>Plant Conservation Alliance's Alien Plant Working Group, <a href="https://www.nps.gov/plants/alien/fact/aepo1.htm">https://www.nps.gov/plants/alien/fact/aepo1.htm</a>, accessed 04JUL2016, for plant description</p>
<p>U.S. Forest Service, <a href="http://www.fs.fed.us/database/feis/plants/forb/aegpod/all.html">http://www.fs.fed.us/database/feis/plants/forb/aegpod/all.html</a>, accessed 04JUL2016, for plant descriptions</p>
<p>Botanical.com, A Modern Herbal, <a href="http://www.botanical.com/botanical/mgmh/g/goutwe32.html">http://www.botanical.com/botanical/mgmh/g/goutwe32.html</a>, accessed 10JUL2016, plant description, common names and origins, and uses</p>
<p>Eat The Weeds, <a href="http://www.eattheweeds.com/gout-weed">http://www.eattheweeds.com/gout-weed/</a>, accessed 09JUL2016, for plant descriptions, names and origins, plant uses, and the warning against water hemlock</p>
<p>Crafty Kitchen Witchery, <a href="http://craftykitchenwitchery.blogspot.com/2013/08/goutweed-my-kitchen-witchy-herb-of-week.html">http://craftykitchenwitchery.blogspot.com/2013/08/goutweed-my-kitchen-witchy-herb-of-week.html</a>, accessed 10JUL2016, for Grune Suppe recipe</p>
<p>Cathelijne, <a href="http://www.cathelijne.nl/2012/zevenbladpesto">http://www.cathelijne.nl/2012/zevenbladpesto/</a>, accessed 10JUL201, for Goutweed Pesto recipe</p>
<p>John Lindley and Thomas Moore, authors of "The Treasury of Botany; a Popular Dictionary of the Vegetable Kindom", for the introductory quotation from Gerarde, <a href="https://books.google.com/books?id=Op83AQAAMAAJ&dq=Herbe+Gerard+groweth+of+itself+in+gardens+without+setting+or+sowing+and+is+so+fruitful+in+its+increase+that+when+it+hath+once+taken+roote,+it+will+hardly+be+gotten+out+againe,+spoiling+and+getting+every+yeare+more+ground,+to+the+annoying+of+better+herbe&source=gbs_navlinks_s">https://books.google.com</a>, accessed 31JUL2016, Public Doman, published by Longmans, Green, and Company, 1870</p>
<p>Wikimedia.org, <a title="By Steve Dewey, Utah State University, Bugwood.org [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons" href="https://commons.wikimedia.org/wiki/File%3ACicuta_douglasii_%26_Conium_maculatum_1459205.jpg">https://commons.wikimedia.org/wiki/File%3ACicuta_douglasii_%26_Conium_maculatum_1459205.jpg</a>, for image of water hemlock leaf veins</p>
<p>Wikimedia.org, <a title="By Donald Hobern from Copenhagen, Denmark (Aegopodium podagraria) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons" href="https://commons.wikimedia.org/wiki/File%3AAegopodium_podagraria_(18672687233).jpg">https://commons.wikimedia.org/wiki/File%3AAegopodium_podagraria_(18672687233).jpg</a>, for image of Goutweed leaf veins</p>
<p>Idaho Mountain Wildflowers, <a href="http://www.larkspurbooks.com/apiaceae1.html">http://www.larkspurbooks.com/apiaceae1.html</a>, for origin of the family name, accessed 31JUL2016</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com1tag:blogger.com,1999:blog-487293503816014143.post-65749131835265994112010-05-15T03:00:00.000-07:002016-07-31T09:06:09.015-07:00Herbal Gardening, Part 5<h1>Herbal Gardening, Part 5</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5a9dAJtQ1jROoy-96Xm49SJ767J5ozOhnKh7NopEORThYcbSd7YTtPhkDMdVrepCLLwIdzqDhD-mRRjju_VkEJLlt4Q_lZkmIUvvAcWJSHJnezutp-DXIVDRsdGG0z3qPcuyxbAfk176Y/s1600/herbal-gardening-010-400x428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5a9dAJtQ1jROoy-96Xm49SJ767J5ozOhnKh7NopEORThYcbSd7YTtPhkDMdVrepCLLwIdzqDhD-mRRjju_VkEJLlt4Q_lZkmIUvvAcWJSHJnezutp-DXIVDRsdGG0z3qPcuyxbAfk176Y/s400/herbal-gardening-010-400x428.jpg" width="372"></a></div><p>Our seedlings started indoors are sprouting, and it's time to start thinking about constructing our container garden.</p><p>Here's a list of items I think we'll need. I was hoping to get it all for under $50, but the numbers are adding up to way more than that:</p><table><tr><th>Item</th> <th>Description</th> <th>Each</th> <th>QTY</th><th>Total</th></tr>
<tr><td>Boards</td> <td>2X6X8 lumber</td> <td>$3.64</td> <td>9</td> <td>$32.76</td></tr>
<tr><td>Clothesline</td> <td>Plastic Clothesline</td> <td>$6.57</td> <td>1</td> <td>$6.57</td></tr>
<tr><td>Nails</td> <td>1/2 Lb. Box, 16D</td> <td>$1.99</td> <td>1</td> <td>$1.99</td></tr>
<tr><td>Nails</td> <td>1/2 Lb. Box, 8D</td> <td>$2.24</td> <td>1</td> <td>$2.24</td></tr>
<tr><td>Landscape fabric</td><td>3 Ft. x 50 Ft.</td> <td>$14.97</td><td>1</td> <td>$14.97</td></tr>
<tr><td>Tomato cage</td> <td>Blue Ribbon Ultomato</td><td>$6.47</td> <td>4</td> <td>$25.88</td></tr>
<tr><td>Peat moss</td> <td>3 Cu. Ft.</td> <td>$11.27</td><td>2</td> <td>$22.54</td></tr>
<tr><td>Compost</td> <td>1.5 Cu. Ft.</td> <td>$4.63</td> <td>4</td> <td>$18.52</td></tr>
<tr><td>Vermiculite</td> <td>3 Cu. Ft.</td> <td>$6.00</td> <td>2</td> <td>$12.00</td></tr>
<tr style="font-weight:bold"><td colspan="4" style="text-align:center">TOTAL</td> <td>$137.47</td></tr>
</table><p>So, we'll see if we can find some bargains, or look at less expensive ways of accomplishing the same things.</p><p>Perhaps we can use plastic tubs or buckets for the herb garden alongside the driveway, reducing the lumber required to build our 3-foot by 4-foot containers alongside the garage.</p><p>The tomato cages could be made of dowels or scrap wood.</p><p>The landfill or local nursery might have less expensive compost.</p><p>Any other ideas?</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-62648966781539897842010-05-08T03:00:00.000-07:002016-07-31T09:04:41.086-07:00Herbal Gardening, Part 4<h1>Herbal Gardening, Part 4</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAICRzXSx07v_KD20oudtsdgUVq_rbKBFY1eyVOMkjuf5aApsizkeihWj4-vtZv2va0k8B_zZ-ANWXREV5JDrEg3kQDXORqZqdJjlEhZpqJz_yfsryFb7Vc47AkrtG_MC1eT7tMzll4ni/s1600/herbal-gardening-009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAICRzXSx07v_KD20oudtsdgUVq_rbKBFY1eyVOMkjuf5aApsizkeihWj4-vtZv2va0k8B_zZ-ANWXREV5JDrEg3kQDXORqZqdJjlEhZpqJz_yfsryFb7Vc47AkrtG_MC1eT7tMzll4ni/s320/herbal-gardening-009.jpg"></a></div><p>We've planted our <b>indoor garden spot</b>. Here is a list of each crop started indoors and a description taken from the seed packet, followed by a list of crops that we plan to sow directly to the garden later.</p><h2>Planted indoors from seed on April 11, 2010</h2><ul><li><a href="#amana">Amana Orange Pole Tomato (Lycopersicon lycopersicum)</a></li>
<li><a href="#brandywine">Brandywine Pole Tomato (Lycopersicon lycopersicum)</a></li>
<li><a href="#caraway">Caraway (Carum carvi)</a></li>
<li><a href="#celebrity">Celebrity Hybrid Tomato (Lycopersicon lycopersicum)</a></li>
<li><a href="#chives">Chives (Allium tuberosum)</a></li>
<li><a href="#cinnamon">Cinnamon Basil (Ocimum basilicum)</a></li>
<li><a href="#fino">Fino Verde Basil (Ocimum basilicum minimum)</a></li>
<li><a href="#lemon">Lemon Balm (Melissa officinalis)</a></li>
<li><a href="#marconi">Marconi Red Sweet Pepper (Capsicum annuum)</a></li>
<li><a href="#marketmore">Marketmore 76 Cucumber (Cucumis sativus)</a></li>
<li><a href="#red">Red Cherry Tomato (Lycopersicon esculentum)</a></li>
<li><a href="#sage">Sage (Salvia officinalis)</a></li>
<li><a href="#sweet">Sweet Marjoram (Marjorana hortensis)</a></li>
<li><a href="#wild">Wild Catnip (Nepeta cataria)</a></li>
</ul><h2>To be planted directly in the garden later:</h2><ul><li><a href="#bibb">Bibb Summer Lettuce (Lactuca sativa)</a></li>
<li><a href="#bloomsdale">Bloomsdale Spinach (Spinacia oleracea)</a></li>
<li><a href="#little">Little Finger Carrot (Daucus carota)</a></li>
</ul><a name="amana"></a> <h3>Amana Orange Pole Tomato (Lycopersicon lycopersicum)</h3><p>Lake Valley Organics Seed</p><p>Amana Orange is one of the tastiest and earliest of the heirloom Beefsteaks in our trial garden. Deep orange color and big Beefsteak flavor make this one of our all-time favorites.</p><p><b>Planting</b>: Start in a warm location indoors 6-8 weeks before transplanting. Harden off young plants in a protected outdoors location about 10 days before transplanting. Plant outdoors in late spring after the nights have warmed. There is little advantage to setting plants out early since unstable spring weather will delay growth.</p><p><b>Note</b>: Tie the vines to a sturdy trellis as they begin to grow. Feed every 2-3 weeks with an organic fertilizer high in phosphorus for best growth. Deep watering once a week is best to promote healthy roots and large harvests.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Plant space: 3 feet</li>
<li>Sprouts in: 7-15 days</li>
<li>Matures in: 80 days</li>
<li>Row space: 3 feet</li>
</ul><ul><li>No chemical fertilizers</li>
<li>No seed treatments</li>
<li>100% open-pollinated seed, no hybrids</li>
<li>100% certified organically-grown seed</li>
</ul><a name="brandywine"></a> <h3>Brandywine Pole Tomato (Lycopersicon lycopersicum)</h3><p>Lake Valley Organics Seed</p><p>Few tomatoes can claim the mystique of Brandywine. It is generally thought to be an old Amish variety passed down through generations of gardeners. Whatever its heritage, modern gardeners agree that its flavor and texture cannot be beat! 12 to 20-ounce fruits with <b>flavor like your grandmother used to grow</b>.</p><p><b>Planting</b>: Start in a warm location indoors 6-8 weeks before transplanting. Harden off young plants in a protected outdoors location about 10 days before transplanting. Plant outdoors in late spring after the nights have warmed. There is little advantage to setting plants out early since unstable spring weather will delay growth.</p><p><b>Note</b>: Tie the vines to a sturdy trellis as they begin to grow. Feed every 2-3 weeks with an organic fertilizer high in phosphorus for best growth. Deep watering once a week is best to promote healthy roots and large harvests.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Plant space: 3 feet</li>
<li>Sproutes in: 7-15 days</li>
<li>Matures in: 85 days</li>
<li>Row space: 3 feet</li>
</ul><ul><li>No chemical fertilizers</li>
<li>No seed treatments</li>
<li>100% open-pollinated seed, no hybrids</li>
<li>100% certified organically-grown seed</li>
</ul><a name="caraway"></a> <h3>Caraway (Carum carvi)</h3><p>Lake Valley Seed</p><p>A hardy biennial herb closely related to carrots. Attractive bright green lacy foliage the first season; seed head with aromatic seeds in second season. A tasty addtion to rye breads, soups, stews, pickles and liqueurs.</p><p><b>Planting</b>: Plant in full sun in spring as soon as soil can be worked, or fall in mild climates. keep soil evenly moist and well-weeded while plants are young. No special care is required after plants mature.</p><p><b>Note</b>: Seed stalks emerge in the second year. Harvest seed heads when seeds turn from green to dark brown. Cut stem and place in an open sack to dry. Gently rub off seeds when completely dry.</p><ul><li>Seed depth: 1/4 inch</li>
<li>Seed space: 2 inches</li>
<li>Sprouts in 8-10 days</li>
<li>Thin height: 1 inch</li>
<li>Thin space: 18 inches</li>
<li>Plant height: 18-24 inches</li>
</ul><a name="celebrity"></a> <h3>Celebrity Hybrid Tomato (Lycopersicon lycopersicum)</h3><p>Lake Valley Seed</p><p>This 1984 All-America Selections Award Winner remains one of the best all-purpose varieties available. It dependably produces high yields of flavorful, medium-sized, round, red fruit with exceptional disease resistance (VFFNTA). Determinate.</p><p>Planting: Start indoors about 4-5 weeks before the last spring frost date. Sow in moist, sterile, seed starting mix. Grow in a sunny spot or under plant lights. Transplant outdoors when seedlings have 506 leaves and after danger of frost has passed. Plant in full sun and rich, well-drained soil.</p><p>Note: Support with stakes or tomato cages to keep fruit off the ground and make harvesting easy.</p><ul><li>Seed depth: 1/4 inch</li>
<li>Plant space: 2 feet</li>
<li>Row space: 2 feet</li>
<li>Sprouts in: 8-10 days</li>
<li>Matures in: 70 days</li>
</ul><a name="chives"></a> <h3>Chives (Allium tuberosum)</h3><p>Lake Valley Seed</p><p>A hardy perennial, chives are an indispensable ingredient wherever a mild onion flavor is desired. They are easy to grow, very hardy and can be tucked away in any odd corner of the garden. Pale purple flowers appear in early spring and can be used to flavor and color herbal vinegars.</p><p><b>Planting</b>: Select a location with full sun to part shade. Chives grow in clumps, and can be planted in rows in your vegetable garden or with your flowers. Sow in early spring, or winter in mild climates. Keep seeds evenly moist until they germinate.</p><p><b>Harvest</b>: Harvest lightly the first season to give the plants a chance to develop. Cut leaves with scissors about one inch from the ground as needed.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Seed space: scatter thinly</li>
<li>Sprouts in: 7-10 days</li>
<li>Thin height: Do not thin</li>
<li>Thin Space: Do not thin</li>
<li>Plant height: 12-18 inches</li>
</ul><a name="cinnamon"></a> <h3>Cinnamon Basil (Ocimum basilicum)</h3><p>Lake Valley Seed</p><p>A tasty variation on Sweet Basil with a tempting cinnamon scent and flavor! Easy to grow like regular Basil. Use as a flavor treat in place of Sweet Basil with fish, cold summer soup and fuit salad. Grow with Lemon and Anise Basil for a complete range of unique flavors.</p><p><b>Planting</b>: Plant in a warm sunny location with rich, moist soil. Basil loves heat and does not begin vigorous growth until night and day temperatures have warmed in late spring. Start outdoors in late spring or indoors 4 weeks early for transplants.</p><p><b>Harvest</b>: Cut individual stems as needed. May be dried or frozen for later use.</p><ul><li>Seed depth: 1/4 inch</li>
<li>Seed space: 1 inch</li>
<li>Sprouts in 8-10 days</li>
<li>Thin height: 2 inches</li>
<li>Thin space: 12 inches</li>
<li>Plant height: 18-24 inches</li>
</ul><a name="fino"></a> <h3>Fino Verde Basil (Ocimum basilicum minimum)</h3><p>Lake Valley Seed</p><p>Favored by chefs for its intense Sweet Basil flavor. Pretty, compact plants are perfect in patio pots, containers and in the flower of vegetable garden. Grow with Lemon, Anise, and Cinnamon Basil for a complete range of unique flavors. Fino Verde is the favored variety for making pesto.</p><p><b>Planting</b>: May be started 4 weeks before last spring frost for transplants. However, it is easy to sow Fino Verde seeds outdoors. Plant in a warm sunny location with rich, moist soil. Basil loves heat and does not begin to grow vigorously until both night and day tempertures have warmed in late spring.</p><p><b>Harvest</b>: Cut individual stems as needed. May be dried or frozen for later use.</p><ul><li>Seed depth: 1/4 inch<br />
<li>Seed space: 1 inch<br />
<li>Sprouts in: 8-10 days<br />
<li>Thin height: 2 inches<br />
<li>Thin space: 12 inches<br />
<li>Plant height: 12-15 inches</p></ul><a name="lemon"></a> <h3>Lemon Balm (Melissa officinalis)</h3><p>Lake Valley Seed </p><p>A hardy perennial with delicate, light green foliage and a lemon scent. Bushy plants make an attractive accent or perennial border. Makes a tasty tea when combined with mint. Easy to grow; not fussy about soil or sun. Prospers even in dry soils or partial sun.</p><p><b>Planting</b>: Plant in the spring after all danger of frost has passed. Plant in early fall in mild climates. To maintain a tidy appearance, cut back foliage by one-third in summer when flowers appear.</p><p><b>Harvest</b>: Leaves may be used at any time. Cut back by two-thirds after flowering. Dry fully grown branches in the shade for later use.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Seed space: 2 inches</li>
<li>Sprouts in: 5-10 days</li>
<li>Thin height: 2 inches</li>
<li>Thin space: 10 inches</li>
<li>Plant height: 1-2 feet</li>
</ul><a name="marconi"></a> <h3>Marconi Red Sweet Pepper (Capsicum annuum)</h3><p>Lake Valley Organics Seeds</p><p>A delicious sweet, Italian-style pepper used for roasting and frying. Fruits are 6 to 8 inches long and go from green to red at maturity. Use wherever red bell peppers are called for, or sear over the high heat of a summer barbecue.</p><p><b>Planting</b>: Start indoors 8-10 weeks before transplanting. Keep soil temperature warrm; about 80 F. for best germination. Harden off the young plants about 10 days before transplanting by setting outdoors on warm days during the day. Transplant outdoors in late spring after the nights have warmed. Plants will not begin to grow vigorously until the night temperatures have increased.</p><p><b>Harvest</b>: Peppers may be harvested when they reach mature green size about 5-8 inches long, or wait for them to mature to a bright red color with a sweeter flavor.</p><ul><li>Seed depth: 1/4 inch</li>
<li>Plant space: 12 inches</li>
<li>Sprouts in: 10-20 days</li>
<li>Matures in: 75 days</li>
<li>Row space: 24 inches</li>
</ul><ul><li>No chemical fertilizers</li>
<li>No seed treatments</li>
<li>100% open-pollinated seed, no hybrids</li>
<li>100% certified organically-grown seed</li>
</ul><a name="marketmore"></a> <h3>Marketmore 76 Cucumber (Cucumis sativus)</h3><p>Plant Hart's Seeds</p><p>Matures in 67 days.</p><p>This cucumber is long, cylindrical, straight, firm and smooth, with excellent uniformity. Resistance to Cucumber Mosaic Virus, Powdery and Downey Mildew and Cucumber Scab, makes this variety a reliable performer. Highly recommended for main crop harvest in early fall.</p><p><b>Sowing</b>: Plant seed outdoors in late spring when the ground is warm and all danger of frost is past. Make a group of 4 to 6 seeds placed in a ring about 2 inches across; cover with 1/2 inch of fine soil, well pressed down. Each ring of seeds is called a hill and hills should be spaced 4 to 6 feet apart each way.</p><p><b>Thinning</b>: Thin when plants are 2 to 3 inches tall, leaving 3 or four strongest plants in each hill.</p><p><b>Germination</b>: Germinates in 8 to 10 days depending on soil and weather conditions.</p><p><b>Remarks</b>: For best results, or where space is limited, us a trellis or stakes. For best flavor, pick fruits when 6 to 8 inches long. Do not permit fruits to grow too large. Control insects with vegetable dust.</p><a name="red"></a> <h3>Red Cherry Tomato (Lycopersicon esculentum)</h3><p>Lilly Miller Seeds</p><p>This classic salad tomato produces loads of golf-ball-size, bright red fruit with good flavor. Plants keep on bearing for many weeks. For easier harvesting, support plants with stakes or cages.</p><p><b>Planting</b>: Start seeds indoors 6 to 8 weeks before planting outdoors. Harden off seedlings by putting them outside during the day for 1 week before tranplanting. Transplant seedlings to the garden when nighttime temperatures remain above 55 F. Enrich the soil with compost before planting. Use plastic mulch to retain heat in the soil.</p><p><b>Growing</b>: To avoid diseases, don't plant where tomatoes or peppers have grown in the last two years. Water regularly to keep soil evenly moist.</p><p><b>Harvesting</b>: Tomatoes are juiciest and most flavorful if picked when bright red.</p><ul><li>Planting depth: 1/4 inch</li>
<li>Seed spacing: 2 seeds per pot or cell</li>
<li>Days to sprout: 7-14</li>
<li>Spacing after transplanting: 20-30 inches</li>
<li>Spacing between rows: 3-4 feet</li>
<li>Days until harvest: 75</li>
</ul><a name="sage"></a> <h3>Sage (Salvia officinalis)</h3><p>Lake Valley Organics Seed</p><p>A lovely perennial for the flower or vegetable garden! Pebbled gray-green leaves with spikes of purple flowers in late spring, Use fresh or dried to flavor meats, poultry, stuffing, and soups.</p><p><b>Planting</b>: Plant in full sun to partial shade with well-drained soil. Keep soil evenly moist until plants have germinated. Mature plants are quite drought hardy.</p><p><b>Harvest</b>: Harvest fresh leaves as needed. Cut back entire plant before flowering to 4 inches. Hang to dry in shade or freeze for later use.</p><ul><li>Seed depth: 1/4 inche</li>
<li>Plant space: 24 inches</li>
<li>Sprouts in: 8-10 days</li>
<li>Matures in: Perennial</li>
<li>Row space: 24 inches</li>
</ul><ul><li>No chemical fertilizers</li>
<li>No seed treatments</li>
<li>100% open-pollinated seed, no hybrids</li>
<li>100% certified organically-grown seed</li>
</ul><a name="sweet"></a> <h3>Sweet Marjoram (Marjorana hortensis)</h3><p>Lake Valley Seed</p><p>Marjoram is an attractive annual that is easy to grow. Tiny gray-green leaves and pale flowers make an attractive addtion to an herbal border or patio pot. Its distinctively flavored leaves are used to season fish, meats, soups, vinegars and jelly.</p><p><b>Planting</b>: Marjoram is a tender perennial, grow as an annual. It cannot survive most winters. Sow seeds outdoors in late spring in sun to partial shade. Prepare soil and scatter seeds evenly over the surface. Water gently, and keep soil evenly moist until the tiny plants emerge.</p><p><b>Harvest</b>: Cut individual leaves or stems anytime or cut the entire plant to 4 inches before flowering. Marjoram may be dried for later use.</p><ul><li>Seed depth: barely cover</li>
<li>Seed space: scatter</li>
<li>Srpouts in: 8-10 days</li>
<li>Thin height: 2 inches</li>
<li>Thin Space: 6 inches</li>
<li>Plant height: 12-18 inches</li>
</ul><a name="wild"></a> <h3>Wild Catnip (Nepeta cataria)</h3><p>Lake Valley Seed</p><p>A hardy perennial. No cat should be without this feline aphrodisiac; even the most mild mannered kitty turns into a tiger with catnip. Easy to grow. A good plant for a window garden.</p><p><b>Planting</b>: Plant in full sun to part shade. Does well even in poor, dry soils. Sow anytime in mild climates, or early spring in cold areas.</p><p><b>Harvest</b>: Individual leaves may be harvested anytime or cut back entire plant to four inches before flowering.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Seed space: 1 inch</li>
<li>Sprouts in 8-10 days</li>
<li>Thin height: 2 inches</li>
<li>Thin space: 18 inches</li>
<li>Plant height: 2-4 feet</li>
</ul><h2>To be planted directly in the garden later:</h2><a name="bibb"></a> <h3>Bibb Summer Lettuce (Lactuca sativa)</h3><p>Lake Valley Organics Seed</p><p>Delicious flavor and cruncy texture! Dark green leaves with a creamy yellow heart. Each plant produces a miniature rosette of leaves perfectly sized for an individual salad.</p><p><b>Planting</b>: Lettuce prefers cool weateher. Select a location with full sun or part shade in hot areas. Sow in early spring, fall or winter in mild climates. Keep soil evenly moist for best growth. Thin regularly - lettuce does not like to be crowded.</p><p><b>Note</b>: Plant a few feet every 2-3 weeks for continuous harvest. Save space by inter-panting with other later crops like beans, squash or tomatoes.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Plant space: 8 inches</li>
<li>Sprouts in: 7-14 days</li>
<li>Matures in: 50 days</li>
<li>Row space: 12 inches</li>
</ul><ul><li>No chemical fertilizers</li>
<li>No seed treatments</li>
<li>100% open-pollinated seed, no hybrids</li>
<li>100% certified organically-grown seed</li>
</ul><a name="bloomsdale"></a> <h3>Bloomsdale Spinach (Spinacia oleracea)</h3><p>Lake Valley Seed</p><p>Bloomsdale is an old-time favorite in the garden. It is quick to produce bunches of crinkle-leaved rosettes that are packed with vitamins and minerals. Best flavor and production are achieved when grown during cool weather.</p><p><b>Planting</b>: Spinach grows best during cool weather in the spring and fall, or winter in mmild areas. Choose a location with rich, moist, non-acid soil. Cover seeds with fine soil and keep evenly moist until they germinate. For continuous harvest, plant every 10 days.</p><p><b>Harvest</b>: Harvest by pulling entire plant when leaves are till young a tasty. In many cold winter areas. fall planted spinach will over-winter and produce very early spring crops.</p><ul><li>Seed depth: 1/2 inches</li>
<li>Seed space: 5 inches</li>
<li>Row space: 12 inches</li>
<li>Sprouts in: 5-10 days</li>
<li>Matures in: 42 days</li>
</ul><a name="little"></a> <h3>Little Finger Carrot (Daucus carota)</h3><p>Lake Valley Seed</p><p>Little finger carrots can be pulled at three inches long. Deep orange, blunt roots have a very small core and smooth skin. These miniature carrots are often served in gourmet restauants. Their sweet flavor develops early. Great fresh and perfect for pickling and canning.</p><p><b>Planting</b>: Plant outdoors as soon as soil can be worked, and replant every 3 weeks until mid-July. Carrot seeds are slow to germinate: soak seeds in warm water for a few hours. Keep soil bed moist. Plant a few radishes with the carrot seeds. Radishes sprout quickly and mark the row. When plants are 2-4 inhes tall, thin 1-2 inches apart.</p><p><b>Harvest</b>: For best flavor, harvest these carrots when "little finger" size.</p><ul><li>Seed depth: 1/8 inch</li>
<li>Seed space: 1/2 inch</li>
<li>Sprouts in: 7-21 days</li>
<li>Plant space: 2-3 inches</li>
<li>Matures in: 60 days</li>
</ul><h2>Reference Links</h2><p><a href="http://www.vegetablegardener.com/item/5809/tomato-plants-determinate-indeterminate-and-vffnta">http://www.vegetablegardener.com</a></p><blockquote><p>A determinate tomato plant’s habit is to grow into a bush. Once these reach a certain size (3-4 feet), they bloom and set fruit. After that, they’re pretty much done. One reason someone would chose a determinate plant is because they don’t want to mess with a lot of staking (although you still would be smart to toss a cage around them), plus you don’t have to prune them.</p><p>An indeterminate plant is a true vine and continues to grow forever and beyond (up to 12 feet) if you don’t do a little pruning once in awhile. These guys can take up a lot of space and that could be a nuisance to some people. They need to be trellised throughout the season and pruned regularly.</p><p>That said, the indeterminates have a lot going for them. For one, they have a much higher fruit yield and the tomatoes are bigger as well as better. You’ll get a lot more yield per square foot with these crazy vine types as they continue to produce fruit up until a hard frost kills them. The bottom line for taste is that the indeterminates win every time. Most heirloom tomato plants are indeterminate; and that should tell you something.</p><p><b>VFFNTA</b>: When purchasing tomato plants, you may have seen these letters on the plant’s tag next to the variety name. Sometimes it’ll be “VFF” or VFN”. Have you ever wondered what those letters are telling you? Should you even care? Well, it all depend if your growing zone encourages certain diseases or not and if incredible flavor turns you into a risk-taker.</p><p>Each one of the letters stands for a different disease that tomato plants can be prone to developing. Tomato-freaky scientists have bred and produced tomato plant varieties which are prone to these diseases. If you buy a tomato plant that has the letter “V” next to its name such as “‘Oregon Spring’ V”, this tells you the disease the plant is bred to resist is verticillium wilt which commonly attacks tomato crops.</p><ul><li>V = verticillum wilt</li>
<li>F and FF = fusarium wilt</li>
<li>N = nematodes</li>
<li>T = tobacco mosaic virus</li>
<li>A = alternaria leaf spot</li>
</ul></blockquote>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-46052978733502527462010-05-01T03:00:00.000-07:002016-07-31T09:03:53.547-07:00Herbal Gardening, Part 3<h1>Herbal Gardening, Part 3</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGaAkiViHhUokyTzJqoCEJrt5nlpXTj5MysFvOAGGO_yW5Qdr32JMLaObjQK-og_rmP8Q-z2aRazz0IPD5uWyt9pQLflIO0IrC1V7Lt8XVn77DXOZOwVVdb6ckXXuOpAezFToZwN69zY4/s1600/herbal-gardening-006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGaAkiViHhUokyTzJqoCEJrt5nlpXTj5MysFvOAGGO_yW5Qdr32JMLaObjQK-og_rmP8Q-z2aRazz0IPD5uWyt9pQLflIO0IrC1V7Lt8XVn77DXOZOwVVdb6ckXXuOpAezFToZwN69zY4/s320/herbal-gardening-006.jpg"></a></div><p><b>We planted seeds today</b>.</p><p>It was a beautifully warm, mild day, I really wasn't planning on starting our indoor garden today...I was hoping to write and relax. But I had carelessly spilled water on a couple of our packets of seeds, completely sopping them, and I knew <b>I needed to do something</b> before they started to germinate or rot.</p><p>The first step was filling our 26 biodegradable <b>starter pots</b> with planting mix.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX06Iu6hY2rYPGSHqj6Rt-OU7WtfCQBKbiKkG1OScZDGYXzJPMwqf5RrwRbMmSotgNEp3x9WjpYLlUIpH3_ds6LDO5VCktk2F8DnXJRmYJ-XxkDDMYduhhccVfhK0QYSwasHZGAUDKd_e/s1600/herbal-gardening-007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX06Iu6hY2rYPGSHqj6Rt-OU7WtfCQBKbiKkG1OScZDGYXzJPMwqf5RrwRbMmSotgNEp3x9WjpYLlUIpH3_ds6LDO5VCktk2F8DnXJRmYJ-XxkDDMYduhhccVfhK0QYSwasHZGAUDKd_e/s320/herbal-gardening-007.jpg"></a></div><p>We used <a href="http://www.jiffypot.com"><b>Jiffy-Pots</b></a>, made of peat moss, distributed in the USA by <a href="http://www.ferry-morse.com/"><b>Ferry-Morse Seed Company</b></a>. They are about two-inches in diameter, about three-inches high. The manufacturer's instructions seemed straight forward:</p><ol><li>Place Jiffy-Pots into a Jiffy plant tray.</li>
<li>Fill with Premium Seed Starting Jiffy-Mix.</li>
<li>Water thoroughly - enough to saturate walls of the pot.</li>
<li>Plant seeds according to directions on seed packet.</li>
<li>To transplant, plant "pot and all" making sure peat pot is completely covered by garden soil.</li>
<li>Water thoroughly.</li>
</ol><p>We didn't use the official <b>Premium Seed Starting Jiffy-Mix</b>. We used what we had left over from last year.</p><p>Our planting mix was made by <a href="http://www.rexius.com/"><b>Rexius Forest By-Products, Inc</b></a>. It seemed to have all the right ingredients:</p><ul><li>Forest humus</li>
<li>Compost</li>
<li>Pummice</li>
<li>Perlite</li>
<li>Sand</li>
<li>Peat moss</li>
</ul><p>It had no fertilizer components. We'll have to add some sort of <b>fertilizer</b> when the seeds sprout.</p><p>I found our planting mix to be <b>very hard to moisten</b>. I first filled each pot to the brim with the dry mix and then sprinkled with water. Only the top surface of the filled pot became wetted...an inch below the surface, the mix remained dry, even after forcibly pressing the running water hose into the mix for several seconds. </p><p>Finally, I removed the mix out of each pot, dumping it all into a small pail. Then <b>I added water as I stirred and mashed with my hand</b>, much like mixing water into dry pancake mix. When it was all saturated, I filled each pot once again with the wet planting mix.</p><p>The Master Gardeners (MG) recommended only one seed per plant. Several of the seed packets described putting two or more seeds into each pot. We followed the written instructions on each packet of seeds, generally <b>two to three seeds per pot</b>.</p><p>We planted 15 different crops, using 15 starter pots. Adding the two tomato seedlings the MG gave us, we have now <b>17 pots on our small desk</b>, placed near our south-facing double-glass door. We'll water daily and wait for the sprouts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOqdzBlB91LHgb7FRpjzWFBTUd8mIDJu4fNTQg5EjKLuD4Kh7FFsCCiPLBhH07ZagBlpFpTE9dorZjTLrmJL9T0_jNx18r3S9-pua3SF8HttF7J616zHsRbZf2rVeX45GDE0ZepVmuE9n/s1600/herbal-gardening-008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOqdzBlB91LHgb7FRpjzWFBTUd8mIDJu4fNTQg5EjKLuD4Kh7FFsCCiPLBhH07ZagBlpFpTE9dorZjTLrmJL9T0_jNx18r3S9-pua3SF8HttF7J616zHsRbZf2rVeX45GDE0ZepVmuE9n/s320/herbal-gardening-008.jpg"></a></div><p>Grow, seedlings, grow!</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-7155369204444759812010-04-24T03:00:00.000-07:002016-07-31T09:03:04.874-07:00Herbal Gardening, Part 2<h1>Herbal Gardening, Part 2</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecjilNf4HTu2wcILRailuWGjERNc9UXc9j4rSnJPVEHK40vZjuB5Le5v8Sr5ernQ2tnMblQpLzGLQGNWZBGT0InK2fm21K9YcKJQcbavU05WRzsnSQgraHFy7k4zWivvf2FYdRdoeC6e0/s1600/herbal-gardening-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecjilNf4HTu2wcILRailuWGjERNc9UXc9j4rSnJPVEHK40vZjuB5Le5v8Sr5ernQ2tnMblQpLzGLQGNWZBGT0InK2fm21K9YcKJQcbavU05WRzsnSQgraHFy7k4zWivvf2FYdRdoeC6e0/s320/herbal-gardening-002.jpg"></a></div><p>A Master Gardeners (MG) demonstration inspired us to try <b>container gardening</b>, beginning with starting plants from seed indoors.</p><p>The MG endorsed <b>starting from seed</b> for two major reasons. </p><p>1. It offers an easy way to grow <b>a wide variety</b> of plants. The plant nursery or gardening shops can only stock a limited variety of plants, and it seems that all the stores offer the same choices. With seeds, there is practically no limit to the choices.</p><p>2. Gardens can get <b>an early start</b>, even in regions with shorter growing seasons. This seems important for our northeastern Oregon region...it's still dropping down to freezing temperatures, so we dare not plant outdoors, except for a few cold-hardy plants. (The MG mentioned carrots as being especially cold-hardy.)</p><p>We came home from the demonstration with some <b>basic supplies</b>:</p><ul><li>Instructions</li>
<li>Biodegradable starting pots</li>
<li>Tomato seedlings</li>
<li>Seeds</li>
</ul><p>We have <b>planting mix</b> left over from last year's dismal attempt at container gardening. We'll have to add some kind of fertilizer.</p><p>We're also trying to decide <b>what kind of containers</b> to use. We could find discarded five-gallon plastic buckets. We have two small tubs, about 18-inches wide, 12" high...we're thinking they might be too small.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aIqX4heXaK5dOXmXtDXZ2VLMhoIOWUwBkMmg0I4TlJo-SvEYSEbSoG0qU9lTBprKiV6BCeowU9TLITYXIEt01Kj6b6dPSSNuDd4eJH5KfNhyGQFoguxEN8ZdiRM4zSdKqfq5RYQ8cX8b/s1600/herbal-gardening-buckets-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aIqX4heXaK5dOXmXtDXZ2VLMhoIOWUwBkMmg0I4TlJo-SvEYSEbSoG0qU9lTBprKiV6BCeowU9TLITYXIEt01Kj6b6dPSSNuDd4eJH5KfNhyGQFoguxEN8ZdiRM4zSdKqfq5RYQ8cX8b/s320/herbal-gardening-buckets-002.jpg"></a></div><p>Another option is building <b>a larger container, four-feet square</b>. Not sure where to put a large container...we are renting our house, and have to consider what the owner allows.</p><p>One strong possibility is <b><a href="http://www.squarefootgardening.com">Square Foot Gardening</a></b>. This method claims to have some major advantages:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52YxeLXlDP125AcFAkqfg784e5tUE2CGqaQQgnWmAtGur8dh91wKI6y2BYTk2GdliaE0OjBKgarhigQq1KwcrmpZFe-cVnYl-85vLSvXszk9O2tRrtUWNfzzXU940epferJpfoTlN7sUM/s1600/herbal-gardening-square-foot-gardening-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52YxeLXlDP125AcFAkqfg784e5tUE2CGqaQQgnWmAtGur8dh91wKI6y2BYTk2GdliaE0OjBKgarhigQq1KwcrmpZFe-cVnYl-85vLSvXszk9O2tRrtUWNfzzXU940epferJpfoTlN7sUM/s320/herbal-gardening-square-foot-gardening-002.jpg"></a></div><ul><li>User Friendly - Great for beginners</li>
<li>Locate Anywhere - Close to your house</li>
<li>Economical - Reduces everything 5 to 1</li>
<li>Efficient - 100% of the crop in 20% of the space</li>
<li>Easy to Protect - From pests and weather</li>
<li>Earth Friendly - Reduce Reuse Recycle</li>
<li>Very Productive - Just as much as you need</li>
</ul><p>But all that will come later...right now we'll get ready to plant the seeds indoors and <b>raise some seedlings</b>.</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-906722465012967512010-04-17T03:00:00.000-07:002016-07-31T09:02:09.430-07:00Herbal Gardening, Part 1<h1>Herbal Gardening, Part 1</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtBLlPVC1fnsVoQobn1Fvy2F4gwMm11dRUhHU-VOhQy-t7iVmAGNNsio7MYYPRl7h9R87jr9pdV5YkK59qtOpSBOypfk7D6OLP9xAhtyQ7B9oVy_G0CzjuhQvL6Vn1oA1yxvrXw_PCm7h/s1600/herbal-gardening-002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtBLlPVC1fnsVoQobn1Fvy2F4gwMm11dRUhHU-VOhQy-t7iVmAGNNsio7MYYPRl7h9R87jr9pdV5YkK59qtOpSBOypfk7D6OLP9xAhtyQ7B9oVy_G0CzjuhQvL6Vn1oA1yxvrXw_PCm7h/s320/herbal-gardening-002.jpg"></a></div><p>We went to a <b>Master Gardeners</b> (MG) demonstration today. Two very nice, very knowledgeable ladies described the basics of home gardening. Of course, they did not mention the D-word...dandelions...and I didn't broach the subject. But they did inspire us to once again try gardening.</p><p>We came home with <b>a handful of vegetable and herb seeds</b>, two tomato seedlings, biodegradable starting pots, and a plastic tray to hold everything.</p><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31ZGnv3WIdCNbOOHycrbqU1Tp1jTG1QYgJWB7JdjKbFirhHLj_SG0aYaJpXQbIgBYJqxqzMRXcIFOYRUGOvjDAC-Oq84blSLMYhsS5I_7SfWa-ZjwBmTO8IeIaKOfbXBFDR056sYxBWjW/s1600/herbal-gardening-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31ZGnv3WIdCNbOOHycrbqU1Tp1jTG1QYgJWB7JdjKbFirhHLj_SG0aYaJpXQbIgBYJqxqzMRXcIFOYRUGOvjDAC-Oq84blSLMYhsS5I_7SfWa-ZjwBmTO8IeIaKOfbXBFDR056sYxBWjW/s320/herbal-gardening-001.jpg"></a></div><p>Our plan is to <b>fill each pot with planting mix</b> and set them together by our south-facing double-glass door. The MG recommended covering with plastic wrap, trapping moisture, until they start to sprout.</p><p>I feel that I should pause here and justify writing about a civilized, cultivated garden while posting to a <b>wildcrafting, foraging, and just-eat-the-weeds-blogging site</b>.</p><p>These are serious questions: <b>Am I a forager or am I a gardener?</b> Will this blending of philosophies dismay my readers? </p><p>Pondering my direction required several moments of consideration and soul-searching, and <b>here is the conclusion</b>:</p><p>I like to eat plants. Whether through serendipitous foraging or scheming gardening, <b>I like picking plants and eating them</b>.</p><p>So, I'll be writing a series of articles about my venture into <b>herbal gardening</b>.</p><p><b>Come along with me!</b></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-59927057646228151002010-04-12T03:00:00.000-07:002016-07-31T09:01:09.212-07:00First Puffball!<h1>First Puffball!</h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlW0Yegz9Jrj3cFD-GwVPuqHPuGy0h1LofrnFHRq5TPFKOuP6DoN3m5wqX0y0tbiq0NP12c9a5o7yf4iqUfhjZn64hWyI5FY4s1-Yl64Eg1f_YhrIHjvoloryTJhbfpr3mN-7Jr6Gu2iMJ/s1600-h/dandelion-002-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlW0Yegz9Jrj3cFD-GwVPuqHPuGy0h1LofrnFHRq5TPFKOuP6DoN3m5wqX0y0tbiq0NP12c9a5o7yf4iqUfhjZn64hWyI5FY4s1-Yl64Eg1f_YhrIHjvoloryTJhbfpr3mN-7Jr6Gu2iMJ/s320/dandelion-002-400x300.jpg"></a></div><h2>Common dandelion (Taraxacum officinale)</h2><p>My lawn's first <b>dandelion-gone-to-seed-of-the-year</b> has brightened my day. I carefully plucked this dandy specimen and gently brushed the "soft, fluffy pappus on long beaked seeds" on the ground, spreading future yellow-flower-joy to other parts of my domain.</p><p>This white blowball has hundreds of seeds, each with it own little parachute, light as a thistle, designed to float with the wind to every corner of the world. How can anyone resist its sunny disposition and its <b>selfless desire to gladden every heart?</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPzWwJZffa01q-bs9kWWxSb5i-rArLz3tjKvrvw-zm2uA6_9fBeBVnBHawTkWkQ0s6HYXepYoL3T_JLSCFyUw8DrRkQcbNhxMWHhv959ZefbnITpjWtNOO1kn8Ga3Ce4iPre7s7MiHCNG/s1600-h/dandelion-001-400x385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPzWwJZffa01q-bs9kWWxSb5i-rArLz3tjKvrvw-zm2uA6_9fBeBVnBHawTkWkQ0s6HYXepYoL3T_JLSCFyUw8DrRkQcbNhxMWHhv959ZefbnITpjWtNOO1kn8Ga3Ce4iPre7s7MiHCNG/s320/dandelion-001-400x385.jpg"></a></div><p>"<b>Official Remedy</b>" is the translation of its scientific name, a tribute to its once proud position as a widely-used herbal medication. At one time, the seeds were purposely carried from place to place for cultivation (Harrington, 52).</p><p>Almost every book on my plant reference shelf includes a description of the dandelion. It is the King of DYC's (<b>Darned Yellow Composites</b>, referring to the uncountable numbers of yellow-flowered plants with which God has blessed us!)</p><p>Here's a brief <b>rehash</b> of the dandelion's myriad uses as food and healing:</p><h2>Roots:</h2><ul><li>peel, slice like carrots or use whole, and boil until soft</li>
<li>roast or fry, grind as for coffee</li>
</ul><h2>Leaves:</h2><ul><li>fresh in a salad</li>
<li>boiled as a potherb or tea (fresh or dry leaves)</li>
</ul><h2>Flower heads:</h2><ul><li>drop on top of pancake batter on the frying pan</li>
<li>dip into pancake batter and fry as appetizers</li>
<li>boil, add sugar, oranges, lemon, raisins, and yeast to ferment into wine</li>
</ul><h2>Puffball:</h2><ul><li>blow on the puffball</li>
<li>count the sees left to determine how many times you'll marry (Gibbons, 78)</li>
</ul><h2>Potential benefits:</h2><ul><li>vitamins A, B, and D</li>
<li>improves blood circulation (Brown, 103)</li>
<li>fiber </li>
<li>iron </li>
<li>calcium </li>
<li>protein</li>
<li>prevents or cures liver diseases</li>
<li>purifies your blood</li>
<li>dissolves kidney stones</li>
<li>improves gastro-intestinal health</li>
<li>assists in weight reduction</li>
<li>cleanses your skin and eliminates acne</li>
<li>improves your bowel function</li>
<li>relieves both constipation and diarrhea;</li>
<li>prevents or lowers high blood pressure;</li>
<li>prevents or cures anemia;</li>
<li>lower your serum cholesterol</li>
<li>eliminates or drastically reduces acid indigestion</li>
<li>prevents or cures various forms of cancer</li>
</ul><h2>Reference Links:</h2><ul><li><a href="http://backyard-wildcrafting.blogspot.com/2009/09/dandelion.html">http://backyard-wildcrafting.blogspot.com</a></li>
<li>Harrington, H. D.; Western Edible Wild Plants, 1972, The University of Mexico Press</li>
<li>Brown, Tom; Tom Brown's Field Guide to Wilderness Survival, 1983, The Berkley Publishing Group</li>
<li>Densmore, Frances; How Indians Use Wild Plants for Food, Medicine & Crafts, 1974, Dover Publications</li>
<li>Gibbons, Euell; Stalking the Wild Asparagus, 1962, David McKay Company </li>
<li><a href="http://www.leaflady.org/health_benefits_of_dandelions.htm">http://www.leaflady.org</a></li>
</ul>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-24541943086735686072010-04-05T03:00:00.000-07:002016-07-31T09:00:19.309-07:00Dandelion Salad<h1>Dandelion Salad</h1><p>I enjoyed a fresh dandelion salad today, and I want to share the experience with you.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSwhDjQrcpEyNtyN7pgw4b8tHLvM2z-d10_32R1yCa4V-mZnW-YqYWx0eYE87kQAl0eJgHGkraL6pDb6kFw3sP6RL2Fg5Qm-2O_jJkujIJNbhh1hVDB42Ik3A2GsQ1HYP-pdgxtmQ2zvl/s1600-h/dandelion-salad-002-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSwhDjQrcpEyNtyN7pgw4b8tHLvM2z-d10_32R1yCa4V-mZnW-YqYWx0eYE87kQAl0eJgHGkraL6pDb6kFw3sP6RL2Fg5Qm-2O_jJkujIJNbhh1hVDB42Ik3A2GsQ1HYP-pdgxtmQ2zvl/s320/dandelion-salad-002-400x300.jpg"></a></div><p>My finely-honed gardening skills have allowed several nice patches of dandelions to grow. (Skill-set required: Avoid stepping on, peeing on, mowing over, and spraying on all dandelions.)</p><p>At this stage of growth, the flower blossoms are great for eating fresh or fried, dried or fermented. Today I'm picking them for a fresh salad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VI6YNnHuoREotCOZu3qdyBMwM0tKoSYkG2jOWYhCNSCEEArUFjhpSxIHTJFypTrDWS1h89gEipjoQ-LnJGJNB6AbBv5147OdNj-rPBg5pS9HeXJa20eQWQQBwdMOqophw1BDRBRt3fdU/s1600-h/dandelion-salad-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VI6YNnHuoREotCOZu3qdyBMwM0tKoSYkG2jOWYhCNSCEEArUFjhpSxIHTJFypTrDWS1h89gEipjoQ-LnJGJNB6AbBv5147OdNj-rPBg5pS9HeXJa20eQWQQBwdMOqophw1BDRBRt3fdU/s320/dandelion-salad-400x300.jpg"></a></div><p>Here I've picked a large handful of blossoms. I tried to leave at least one blossom unpicked at each plant location, hoping to allow the spread of my spring delicacy.</p><p>I've also added a small handful of creeping charlie for interest.</p><p>I rinse the herbs in cold water, garnish with tomatoes, and dress with a splash of balsamic vinegar and creamy ranch dressing.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdTHq_bEsa-B190YQKoUMm_CdreIbyZcEc4bz89mV0akpFEPKY21c4txNvt5Dcq9LXC7VL8QChz1bb3irAKdIC876xuSEIDDWsm-Hys6wgSGQxCzshGYBxQiXAGdSi9tPvjOn45_H89_y/s1600-h/dandelion-salad-001-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdTHq_bEsa-B190YQKoUMm_CdreIbyZcEc4bz89mV0akpFEPKY21c4txNvt5Dcq9LXC7VL8QChz1bb3irAKdIC876xuSEIDDWsm-Hys6wgSGQxCzshGYBxQiXAGdSi9tPvjOn45_H89_y/s320/dandelion-salad-001-400x300.jpg"></a></div><p>What a nice presentation!</p><p>The vinegar adds a tart-sweetness that compliments the slight bitterness of the dandelion, and the ranch dressing adds a comforting richness, enhancing the warm feeling that comes from eating healthy foods.</p><p>Good foraging!</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com3tag:blogger.com,1999:blog-487293503816014143.post-27993891926474916202010-03-29T03:00:00.000-07:002016-07-31T08:59:21.125-07:00Plantain<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx9iWjgnMgR-yAdPym3w9dEW4RG0d8UfkNrFk19qkR0UPgdaeqOaLgFhu9Dwc88JqVd0LKFBgfhE9USOAN5WBFju8JWQ2ChR1haRAMWjfR3D8hyj7UzqssWLqMA7jdrqx3kPD2Mx4PoO6/s1600-h/plantain-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx9iWjgnMgR-yAdPym3w9dEW4RG0d8UfkNrFk19qkR0UPgdaeqOaLgFhu9Dwc88JqVd0LKFBgfhE9USOAN5WBFju8JWQ2ChR1haRAMWjfR3D8hyj7UzqssWLqMA7jdrqx3kPD2Mx4PoO6/s320/plantain-400x300.jpg"></a></div><h1>Plantain</h1><p>First sighting of the year for plantain in my yard. Small lance-leaved plantain making a brave showing.</p><p>The plantain has a warm-spot in my heart...it's so easy to identify, and so benevolent: heals owies and smoothes the soul.</p><h2>Reference Links</h2><a href="http://backyard-wildcrafting.blogspot.com/2009/09/plantain-plantago.html">http://backyard-wildcrafting.blogspot.com/2009/09/plantain-plantago.html</a>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-17294871392006445562010-03-22T03:00:00.000-07:002016-07-31T08:56:35.331-07:00Unknown Plants: Part 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOEcTqUkgk7MCjUn1OHRmE4ZIhD0qvS8Not7BHezgIEbtGSKD7mUcneOYVyDn7c-WHrXM9kM4dodJHIKcBe3DvRkHqNjSCruZzBy-GJglvs3w0NA79hzthtC0HKL0_jaoJe7I82dppnpy/s1600-h/unknown-plants-002-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOEcTqUkgk7MCjUn1OHRmE4ZIhD0qvS8Not7BHezgIEbtGSKD7mUcneOYVyDn7c-WHrXM9kM4dodJHIKcBe3DvRkHqNjSCruZzBy-GJglvs3w0NA79hzthtC0HKL0_jaoJe7I82dppnpy/s320/unknown-plants-002-400x300.jpg"></a></div><h1>Unknown Plants: Part 2</h1><p>It's been a week or so...my unknown plant is growing nicely. I still don't know what it is, but my original guess looks likely. The edges of the leaves are increasingly <b>serrated or runcinate</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D6IzxLh0WKxfTlmdqRADLwIKAlApbc3z85bGIwaKCn-MqcOcQFQpbETesVsQUc9Xv6_Jb-cMxbmfzy3LZygAGrxfy2bVGsN6vq-nby_gRgIEdVamDNHhahaLpM-DNhL8QIfPB-qzJIdj/s1600-h/unknown-plants-003-121x232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0D6IzxLh0WKxfTlmdqRADLwIKAlApbc3z85bGIwaKCn-MqcOcQFQpbETesVsQUc9Xv6_Jb-cMxbmfzy3LZygAGrxfy2bVGsN6vq-nby_gRgIEdVamDNHhahaLpM-DNhL8QIfPB-qzJIdj/s320/unknown-plants-003-121x232.jpg"></a></div><p>Another plant has entered stage left, a demure white flower, about eight petals, very small.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPRwDmw3tZOdKTSFAjIQHn-1GlkYOdx8MZNPYWEZ80mAeFUJ_DHf4yFvNkDXJ1YPvC3WD2tOJn5pELfYB7Vhyphenhyphen0R9w_bKbPF8XzVn3_gT885a4x9aiVrcN4HRbBWjEzysfw-h4eHYyDy6W/s1600-h/unknown-plants-004-400x467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPRwDmw3tZOdKTSFAjIQHn-1GlkYOdx8MZNPYWEZ80mAeFUJ_DHf4yFvNkDXJ1YPvC3WD2tOJn5pELfYB7Vhyphenhyphen0R9w_bKbPF8XzVn3_gT885a4x9aiVrcN4HRbBWjEzysfw-h4eHYyDy6W/s320/unknown-plants-004-400x467.jpg"></a></div><p>The plant right now is about four inches high, <b>alternately placed leaves, obovate in shape</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9b7FYi81E_sbX8nWj_tIUc9pTdd43yJKqlGT44-XrIyCLd4RBcd1yXr2KRpNXoAQ6mIZMkAjQO2o99gFwVX-2Xaw2xyZpVIahO2OUheY9i8Fa9hnfAn3LO0bF-KZSmG5BYTvlz_fHkDhq/s1600-h/unknown-plants-005-89x159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9b7FYi81E_sbX8nWj_tIUc9pTdd43yJKqlGT44-XrIyCLd4RBcd1yXr2KRpNXoAQ6mIZMkAjQO2o99gFwVX-2Xaw2xyZpVIahO2OUheY9i8Fa9hnfAn3LO0bF-KZSmG5BYTvlz_fHkDhq/s320/unknown-plants-005-89x159.jpg"></a></div><p>Busy week for me, I'll probably not be able to spend any time <b>keying out the identification</b> of these unknown plants, but the photos should help me later when I do have time.</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-76043558432467725872010-03-17T03:00:00.000-07:002016-07-11T18:21:09.331-07:00Unknown Plants: Part 1<h1>Unknown Plants</h1><p>I'm often asked how I learn to identify wild plants. More specifically, <b>How do I know that plant is edible?</b> Disregarding the minor detail that the only person asking me this frequent question is myself, it's a good question. Here's a real-life narrative that answers that.</p><p><b>An unknown plant is growing in my yard</b>. It's growing among the creeping Charlie ground ivy and henbit that I have already identified.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn0W8OUdX-2SBXuWPGi122rbX37hwOPcidv7PQY_LMNZL1DxK9XbS_NPe881S8QJzq2NtJU-c3m84sv_pvp3tZ5JdmIFy9gRb_xe-G5vHEA4Vyw5KdzKrLcMHvshAqmX_JbEM6ovhRoBJ/s1600-h/unknown-plants-300x225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijn0W8OUdX-2SBXuWPGi122rbX37hwOPcidv7PQY_LMNZL1DxK9XbS_NPe881S8QJzq2NtJU-c3m84sv_pvp3tZ5JdmIFy9gRb_xe-G5vHEA4Vyw5KdzKrLcMHvshAqmX_JbEM6ovhRoBJ/s320/unknown-plants-300x225.jpg"></a></div><p>In this photo, <b>the unknown plant is the larger one</b>, in the upper, right-hand corner. A couple of henbits are standing tall, very close to the unknown. Creeping Charlie, a ground ivy, is covering the rest of the background, with some blades of grass in the lower, left-hand corner.</p><p>It looks tender and healthy. It reminds me of lettuce or plantain, but <b>I just don't know what it is.</b></p><p>No doubt, <b>there are many herbalists and wildcrafters who could tell me the name and characteristics of this plant</b>. But for learning purposes, let's look at two principles involving safety and sureness, and then we'll start the process of identifying an unknown plant.</p><h2>Principle #1: Safety</h2><p>I will eat a plant only if I absolutely, with no doubt, know its identity. I suppose, in extreme circumstances, in danger of dying from hunger, I would cautiously nibble, and wait, and then eat a plant of which I am only somewhat sure of. But that is only when survival is at stake. Right now, <b>I have no need to take chances</b>. </p><h2>Principle #2: Reference sources</h2><p><b>Base your identification upon at least three trusted reference sources that agree</b>. Be sure to compare the written descriptions with the actual plant. The most sure method of learning a plant's identity is with the guidance of another, more experienced guide who is absolutely confident and skilled in recognizing the plant. </p><p>Now, <b>how shall I begin?</b></p><h2>Step 1: Seasonal clues</h2><p><b>This is a young plant</b>. It's only been growing for perhaps the last month, and it's still very early in the year for plants. I do not feel confident that an attempt to identify this plant right now would be profitable. My knowledge of plant parts and plant identification is so basic, that I'm going to wait and watch.</p><p>It's early March right now. I'll keep an eye on this plant as it matures. Too many plants look too similar when they are young. <b>When this plant begins to flower</b> I should be able to find some obvious characteristics that will help me identify it.</p><p>In the meantime, <b>I can browse for some pictures</b> that might look similar to my unknown plant.</p><p>It might be a <a href="http://wildeats.blogspot.com/2007/03/wild-ancestors-of-garden-plants.html">wild lettuce</a>. The site doesn't give the scientific name, so that <b>makes it harder</b> to compare with with plants that share a common name, or when the same plant is known by different common names.</p><p>Here's a potential winner: <a href="http://weedid.aces.uiuc.edu/weed.cfm?whichcol=commonname&ID=48#ATOP">Lactuca serriola.</a></p><p>This candidate actually seems the most likely: <a href="http://weedid.aces.uiuc.edu/weed.cfm?whichcol=commonname&ID=87">Sonchus oleraceus.</a></p><p>I think I'll have a much better idea in a month, so I'll withold judgement for right now, and I definitely will not nibble on it!</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-64118630494073794982010-03-10T03:00:00.000-08:002016-07-11T18:20:10.547-07:00Herbal Sauté<h1>Herbal Sauté</h1><p>A beautiful spring-like day, although it's still just the first week of March. My lawn, however, is brown, dead-wintry grass...except for my <b>dandelions, ground ivy, and henbit</b>.</p><p>So, let's harvest some of my wild herbs and make <b>a healthy, tasty, unique lunch!</b></p><p>First, I scout my available resources. Here's a small, but healthy patch of young <b>dandelion</b> (Taraxacum officinale).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp20j1IBzX6ga240eSnrDAdSat3i7GyLsFFUzz-wE3ZOvCbrYl0nCZpV0CI-2y57jj3vS2P9k0hwmpafKpvtPf-sMlgy3_8JkDjkZvxzNw7fpYcnddEAWwK91zdqqcsK0It817DlJj3uT/s1600-h/2010-0303-Hermiston-Herb-Saute-001-400x390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDp20j1IBzX6ga240eSnrDAdSat3i7GyLsFFUzz-wE3ZOvCbrYl0nCZpV0CI-2y57jj3vS2P9k0hwmpafKpvtPf-sMlgy3_8JkDjkZvxzNw7fpYcnddEAWwK91zdqqcsK0It817DlJj3uT/s320/2010-0303-Hermiston-Herb-Saute-001-400x390.jpg"></a></div><p>A young dandelion plant will be less bitter than it would be when it begins to flower and go to seed. The flowers, though, are not at all bitter, and they offer just about as much nutrition. I did find one bright yellow flower to add to my lunch, and one unopened flower bud. <b>The flower buds are actually my favorite</b>...they have a texture that reminds me of a bit of meat.</p><p>Here's some ground ivy, <b>creeping Charlie</b> (Glechoma hederacea). It's very young, tender, with just a very slight minty taste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc-mX_FyzXhnJhYmJy3qbd3BS2Fo_YCv3H85LTh_5zzPxbwUuvewnTrIJgnRVStVdVD34M00SAD4yjWNltSw7V13qwyuXqxhsgq4MCHPpxHZDQ40MpEhyphenhyphenvd1uGiveP8VajG7befd1s2BR/s1600-h/2010-0303-Hermiston-Herb-Saute-002-400x334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMc-mX_FyzXhnJhYmJy3qbd3BS2Fo_YCv3H85LTh_5zzPxbwUuvewnTrIJgnRVStVdVD34M00SAD4yjWNltSw7V13qwyuXqxhsgq4MCHPpxHZDQ40MpEhyphenhyphenvd1uGiveP8VajG7befd1s2BR/s320/2010-0303-Hermiston-Herb-Saute-002-400x334.jpg"></a></div><p>Amongst the creeping Charlie, <b>henbit</b> (Lamium amplexicaule) is starting to reach out for the sun. Henbit is also slightly minty, with a purplish, square-shaped stem. It grows quickly, and I harvest the little bit that I can find before it gets older and less tender.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVKnNEhdl2vgq-sXHZjdVt7w5oRT7jaeH0A02mIoncA5w6BsllvOp_SOJ9bev371AKZK-p9FMQtQOS4M43P4WmU2Q1YEVmPfjZoCLm4zA81bZUBLL6MVTAdWg81jEc4ECb26DZjioPIlW/s1600-h/2010-0303-Hermiston-Herb-Saute-003-400x290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVKnNEhdl2vgq-sXHZjdVt7w5oRT7jaeH0A02mIoncA5w6BsllvOp_SOJ9bev371AKZK-p9FMQtQOS4M43P4WmU2Q1YEVmPfjZoCLm4zA81bZUBLL6MVTAdWg81jEc4ECb26DZjioPIlW/s320/2010-0303-Hermiston-Herb-Saute-003-400x290.jpg"></a></div><p>Okay, grab a pan and pick some tender dandelion leaves, creeping Charlie, and henbit. <b>Rinse it in cold water</b> and get ready to cook it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmSotJ0on6Ii5OjLbYtHVPUFgKoBaYsvHbCaKqyld4t3SUZsrjfYLNwAb6I4sQyCuKXzLz-DM01IjAf8t6qYWr2RsOvIOWb8ch987Smr5az2mFNlbgE4TKxrH6Yld28ZR5dKUhunWluNR/s1600-h/2010-0303-Hermiston-Herb-Saute-004-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmSotJ0on6Ii5OjLbYtHVPUFgKoBaYsvHbCaKqyld4t3SUZsrjfYLNwAb6I4sQyCuKXzLz-DM01IjAf8t6qYWr2RsOvIOWb8ch987Smr5az2mFNlbgE4TKxrH6Yld28ZR5dKUhunWluNR/s320/2010-0303-Hermiston-Herb-Saute-004-400x300.jpg"></a></div><p>You can see my one, lonely dandelion bloom, and just to the left of it is the one unopened flower bud that I found. This is a view of my freshly rinsed bunch of <b>dandelion, creeping Charlie, and henbit</b>.</p><p>While my skillet heats up I will gather some of the <b>seasonings and condiments</b> I'd like to try.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksTjAcP0iMtjdHSmH1pSxtukW556bm7B8l0z0f_aLblgBzR0pF0JDobAmQTFi4Fp7YYgOMfhz6mNvJtJ4Bp0Cki8nUlPY5omJvBkXlLZuHQqiOsr69n2n4YLqO1DclJY251FkvA2f4FoY/s1600-h/2010-0303-Hermiston-Herb-Saute-005-400x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksTjAcP0iMtjdHSmH1pSxtukW556bm7B8l0z0f_aLblgBzR0pF0JDobAmQTFi4Fp7YYgOMfhz6mNvJtJ4Bp0Cki8nUlPY5omJvBkXlLZuHQqiOsr69n2n4YLqO1DclJY251FkvA2f4FoY/s320/2010-0303-Hermiston-Herb-Saute-005-400x300.jpg"></a></div><p><b>Garlic powder, onion powder</b> are almost obligatory, as is ordinary <b>salt and pepper</b>. I'll sauté the herbs in <b>olive oil</b>, and I think the <b>balsamic vinegar</b> will add a nice highlight.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BCkxrfCe9I9PfpJ_Sxw6X3wcEJ7lS6P0UfMHVWQTxdDTtUPB8K1zpYrlvhQtIVyXK5k_tybewjRQIeCUhB6GsQOxtVKls2Axl4QHOs5RAG4xXhWhaUUdIw0KZaumeA823FcUkI1Df24A/s1600-h/2010-0303-Hermiston-Herb-Saute-006-400x256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BCkxrfCe9I9PfpJ_Sxw6X3wcEJ7lS6P0UfMHVWQTxdDTtUPB8K1zpYrlvhQtIVyXK5k_tybewjRQIeCUhB6GsQOxtVKls2Axl4QHOs5RAG4xXhWhaUUdIw0KZaumeA823FcUkI1Df24A/s320/2010-0303-Hermiston-Herb-Saute-006-400x256.jpg"></a></div><p>The skillet's heated to a medium heat and I've added my herbal mix. I immediately cover the skillet, <b>letting the wet herbs steam</b> for about two minutes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fqgmwo_Zx_aJnIuWYh8m_d2unAKZgi6b1cnEDcgNuCZsccGHFW5Pjz8VxzncR5ajkrhVebZqAAqsKawfnWV1D985c2JoyGxpqhndnOSgyoHzVUmvahPXGuAe5ezyuQBi9Os3uvfm71s0/s1600-h/2010-0303-Hermiston-Herb-Saute-007-400x274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fqgmwo_Zx_aJnIuWYh8m_d2unAKZgi6b1cnEDcgNuCZsccGHFW5Pjz8VxzncR5ajkrhVebZqAAqsKawfnWV1D985c2JoyGxpqhndnOSgyoHzVUmvahPXGuAe5ezyuQBi9Os3uvfm71s0/s320/2010-0303-Hermiston-Herb-Saute-007-400x274.jpg"></a></div><p>After about two minutes, I take off the lid and stir the herbs several times as it cooked down. I don't want to burn the leaves, but I do want them <b>tender, without being mushy</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiuPHrLJCpRFEuy536dtstPaEubgbg-PWNhqMzKhUkZUwC4aalZ_cGiMUpgr1s6MX5nEogVo_VInDNSVwQvPWbtMmOvNzrvl3agf6oUoMqscLpCo8wzYrmoCAeJb1indIzYQlDr5t7XJH/s1600-h/2010-0303-Hermiston-Herb-Saute-008-400x268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeiuPHrLJCpRFEuy536dtstPaEubgbg-PWNhqMzKhUkZUwC4aalZ_cGiMUpgr1s6MX5nEogVo_VInDNSVwQvPWbtMmOvNzrvl3agf6oUoMqscLpCo8wzYrmoCAeJb1indIzYQlDr5t7XJH/s320/2010-0303-Hermiston-Herb-Saute-008-400x268.jpg"></a></div><p>It's ready! I present my lunch on our new dinnerware, <b>accompanied by carrots and seedless red grapes</b>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkZ1n8FgRuiRuvUa0JxhRpPx6dFY7DpGd3qOpWv9Q1ddL4oAJPOBEAoVXPU5w4WueRY2vyy0AN22xf8bWfprFpWEX3qbx0ACzZgpdoDq36BeoS_FSmeWvmNcyXHFkmxi-7N_Gx9Idqly3/s1600-h/2010-0303-Hermiston-Herb-Saute-009-400x320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkZ1n8FgRuiRuvUa0JxhRpPx6dFY7DpGd3qOpWv9Q1ddL4oAJPOBEAoVXPU5w4WueRY2vyy0AN22xf8bWfprFpWEX3qbx0ACzZgpdoDq36BeoS_FSmeWvmNcyXHFkmxi-7N_Gx9Idqly3/s320/2010-0303-Hermiston-Herb-Saute-009-400x320.jpg"></a></div><p><b>Before sprinkling with the vinegar</b>, I taste the sautéed herbs with just the salt, pepper, onion, and garlic.</p><p>It's good, and I could eat the rest that way and be satisfied. <b>But, adding the balsamic vinegar is a real treat</b>. It's tangy, contrasting well with just a slight bit of dandelion bitterness.</p><p><b>A very good lunch!</b></p><h2>Reference Links</h2><ul><li><a href="http://backyard-wildcrafting.blogspot.com/2009/09/dandelion.html">Dandelion</a></li>
<li><a href="http://backyard-wildcrafting.blogspot.com/2010/02/creeping-charlie-glechoma-hederacea.html">Creeping Charlie</a></li>
<li><a href="http://backyard-wildcrafting.blogspot.com/2010/03/herbal-teas-creeping-charlie-and-henbit.html">Herbal Teas</a></li>
<li><a href="http://backyard-wildcrafting.blogspot.com/2009/09/henbit-lamium-amplexicaule.html">Henbit</a></li>
</ul>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-68107065453884447132010-03-03T15:00:00.000-08:002016-07-11T18:19:15.485-07:00Herbal Teas: Creeping Charlie and Henbit<h1>Herbal Teas: Creeping Charlie and Henbit</h1><p>Just finished a couple of <b>herbal teas</b>, made from two different plants I harvested from my yard today.</p><h2>First cup of tea: <b>Creeping Charlie (Glechoma hederacea)</b></h2><p><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LODKbP767oXBKtQ-cXkm0ztw2GBuKTim9i6VAW_faYKoDpW6_zivN8K5EFTSGpTmOTp1NW8QnFaH2d7qeitHVIonGjj6baJXoJkktw69xzt31LaC1a1QVQJF219CL8hgg7-MEOD-373K/s1600-h/Glechoma+hederacea-400x300+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LODKbP767oXBKtQ-cXkm0ztw2GBuKTim9i6VAW_faYKoDpW6_zivN8K5EFTSGpTmOTp1NW8QnFaH2d7qeitHVIonGjj6baJXoJkktw69xzt31LaC1a1QVQJF219CL8hgg7-MEOD-373K/s320/Glechoma+hederacea-400x300+(3).jpg"></a></div></p><p>Result: <b>I like it!</b></p><p>The taste was richly "green", much like a well-steeped cup of green tea, smelling deeply of freshly mown grass, with a gentle taste, absolutely no bitterness. I usually must sweeten my tea, whether herbal, green or black. But I was intent upon giving my Creeping Charlie tea a fair shake, so I prepared it with no sweetening. <b>It had a comfortable, "healthy" taste.</b></p><h2>Second cup of tea: <b>Henbit (Lamium amplexicaule)</b></h2><p><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EVBUzkEWle80ucrdw0RNyodg3n89eu0xjL6anCzShyRMXNwmdJa-otti4f87sI8YzhgAVhqUGEjwjl4ZZTZyV4HHSGDESpitk5YwBOX5hXW6YpD10-nMr6ewg8YPvhN_T3jtXUBA9hSR/s1600-h/Henbit-Lamium_amplexicaule-333x480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6EVBUzkEWle80ucrdw0RNyodg3n89eu0xjL6anCzShyRMXNwmdJa-otti4f87sI8YzhgAVhqUGEjwjl4ZZTZyV4HHSGDESpitk5YwBOX5hXW6YpD10-nMr6ewg8YPvhN_T3jtXUBA9hSR/s320/Henbit-Lamium_amplexicaule-333x480.jpg"></a></div></p><p>Result: <b>Acceptable.</b></p><p>This tea was a bit more stronger, with <b>a decidely "dry" feeling</b>. Again, I prepared it with no sweetening, but next time I probably will add sugar or honey. The taste was acceptable, but I really preferred the smoother taste of the ground ivy, Creeping Charlie.</p><h2>Preparation:</h2><p>I found both plants growing together in a sunny spot of our yard next to our driveway. They are very young, very succulent. <b>I picked a handful of each and washed them</b> together in a strainer held under running cold water.</p><p>I heated a potful of cold, filtered water on the stove while <b>I separated the two types of herbs and chopped them finely</b>.</p><p>Just as the water was beginning to boil, I put <b>four teaspoonfuls of Creeping Charlie</b> into an empty teapot (two teaspoons per cup of tea, plus "two for the pot") and poured in enough hot water for one cup of tea.</p><p>The covered teapot <b>steeped for five minutes</b> and then I poured the tea through a strainer (my teapot infuser) into a mug.</p><p>The same process was followed for the <b>Henbit</b>.</p><h2>Potential Benefits of Creeping Charlie:</h2><ul><li>Tinnitus (ringing in the ears)</li>
<li>Catarrh (mucous membrane inflammation, especially respiratory)</li>
<li>Diarrhea</li>
<li>Bile disorders</li>
<li>Hemorrhoids</li>
<li>Tonic (invigorating)</li>
<li>Tuberculosis</li>
<li>Lead Poisoning</li>
<li>Ulcers</li>
<li>Asthma</li>
<li>Cancer</li>
</ul><p>Creeping Charlie contains <b>a high iron content</b> and may be useful for its antibiotic or anti-inflammatory effects.</p><h2>Caution: </h2><p>Because the plant contains the essential oil <a href="http://en.wikipedia.org/wiki/Pulegone">pulegone</a>, <b>women who are pregnant or lactating should avoid it</b>. And common sense requires that anything remotely approaching excessive use would be extremely unwise.</p><h2>Potential Benefits of Henbit:</h2><ul><li>Rheumatism</li>
<li>Laxative</li>
<li>Stimulant</li>
<li>Diaphoretic (sweat-inducing)</li>
<li>Febrifuge (fever-reducing)</li>
</ul><h2>Reference Links:</h2><ul><li><a href="http://www.naturalstandard.com/index-abstract.asp?create-abstract=/monographs/herbssupplements/patient-groundivy.asp">Natural Standard</a></li>
<li><a href="http://www.gardensalive.com/article.asp?ai=906&bhcd2=1267135451">Gardens Alive</a></li>
<li><a href="http://bobodod.wordpress.com/">bobodod.wordpress.com</a></li>
<li><a href="http://www.pfaf.org/database/plants.php?Lamium+amplexicaule">Plants For A Future</a></li>
</ul>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com1tag:blogger.com,1999:blog-487293503816014143.post-1471403460142498612010-02-24T15:57:00.000-08:002016-07-11T18:18:21.026-07:00Creeping Charlie (Glechoma hederacea)<h1>Creeping Charlie</h1><h2>Glechoma hederacea</h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvjHSkD6C4JGG0o9lYWcoLKRF_pG18NNPzal_5tkAP0c3cc1C66XF3msrMeW775g5U6teTQuVjyq1dZ8T4mLGko7cmC95uhhvHseVmCRzZ35LGgL5juhpLRLhkn5U_X70_qnAgOBT59N2/s1600-h/Glechoma+hederacea-400x300+(3).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvjHSkD6C4JGG0o9lYWcoLKRF_pG18NNPzal_5tkAP0c3cc1C66XF3msrMeW775g5U6teTQuVjyq1dZ8T4mLGko7cmC95uhhvHseVmCRzZ35LGgL5juhpLRLhkn5U_X70_qnAgOBT59N2/s400/Glechoma+hederacea-400x300+(3).jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5441963785569318946"></a> <div style="font-style:italic"><p>My heart ran forth on little feet of music<br />
to keep the new commandment.<br />
(O feast and frolic of awakening spring!)<br />
It would beguile the world to be a garden<br />
with seeds of one refrain: My little children,<br />
love one another; so my heart would sing.</p><p>But wisdom halted it, out far afield,<br />
asked: did you sow this seed<br />
around your house, or in the neighbor's garden<br />
or any nearby acreage of need?<br />
No? Then it will not grow in outer places.<br />
Love has its proper soil, its native land;<br />
its first roots fasten on the near-at-hand.</p><p>Back toward the house from which I deftly fled,<br />
down neighbors' lanes, across my father's barley<br />
my heart brought home its charity. It said:<br />
love is a simple plant like a Creeping Charlie;<br />
once it takes root its talent is to spread.</p></div><p>My Heart Ran Forth, Jessica Powers</p><h2>Common Names</h2><p><b>Also known as</b> cat ivy, cat's foot, crow victuals, field balm, variations of "gill", ground joy, hayhofe, haymaids, hedgemaids, hove, lizzy-run-up-the-hedge, robin-run-in-the-hedge, run-away-robin, tun hoof, tunhofe, turnhoof, and wild snakeroot. In the British Isles, it was called alehoff and was used to flavor beer before the use of hops. It is sometimes called creeping jenny, but is no relation to the domestic ground cover we know as creeping jenny/moneywort (Lysimachia nummularia).</p><p><b>Creeping Charlie is part of the mint family</b> (Lamiaceae), purposely grown in England as ground cover. Small purple flowers and dark brown nutlets add color and interest to the plant.</p><p>It seems that <b>success has doomed this plant to the status of "weed"</b>. Not too long ago it was called the best medical herb available for eye, throat, and skin problems. But now, because it can aggressively take over an entire lawn, it is ignored, poisoned, and tilled up.</p><h2>Caution</h2><p>There is a possiblility of <b>livestock poisoning</b>, especially in horses. Seldom fatal, but it can cause salivation, sweating, and difficulty breathing.</p><p><b>No adverse reactions are found for human use and consumption</b>.</p><h2>Description</h2><p>Family - Lamiaceae</p><p><b>Round to kidney-shaped leaves</b> along a creeping stem. Long slender pink to red-purple flowers are in whorls. 1-3 inches high. Shady woods. March through June.</p><p>Stems - Repent (creeping or lying flat and rooting at the nodes), herbaceous (soft and succulent). Flowering portions erect, to +30cm tall, glabrous (smooth, not hairy) or often strigose (covered with sharp, coarse, bent hairs, usually with a bulbous base) on angles.</p><p>Leaves - Opposite, petiolate (with leafstalks). Petioles densely retrorse (bent or directed downward) pubescent (hairy), reduced upward. Blades reniform (kidney-shaped) to orbicular (circular, like an orb or ring), to +3cm long (and wide), typically glabrous (smooth, not hairy) but also sparsely pubescent (hairy). Margins crenate (shallowly rounded).</p><p><b>Square stems distinguish creeping Creeping Charlie</b> from Common Mallow or speedwells. Creeping stems that root at the nodes distinguish it from Henbit (Lamium amplexicaule), Purple Deadnettle (Lamium purpureum) and Persian Speedwell (Veronica persica).</p><p>Ground ivy is characterized by its <b>coin-shaped leaves with scalloped</b> (crenate) edges and square petioles and stems. All plant parts have a strong mint odor when crushed or cut. Ground ivy's orchid-like purple flowers appear for a short time in mid-May. The flowers can easily be overlooked as they are often exhibited below the turf canopy.</p><h2>Food and Medical Uses</h2><p>The entire plant can be used <b>fresh or dried</b>.</p><p><b>Mix the young leaves into salads</b>. Cook like spinach or add to soups.</p><p><b>Add fresh leaves to stir fry</b> or vegetable dishes.</p><p><b>Dip sprigs of fresh leaves in batter</b> and fry, serving with salt and olives.</p><p><b>Make an herb tea from fresh or dried leaves</b>. The herb has been added to beer in much the same way as hops in order to clear it and also to improve its flavour and keeping qualities. This species was the most common flavouring in beer prior to the use of hops from the 16th century onwards.</p><p><b>Pour one cup of boiling water</b> over 1/4 cup of fresh herb, let stand for seven minutes, strain and sweeten to taste. It combines well with lemon verbena or mint.</p><p><b>Wash a few handfuls of Creeping Charlie</b>, Red Clover, and White Clover in a strainer, and dry them in a warm oven, 180 degrees F, for about 2 hours spread out on a cookie sheet or a fine screen or grid. Shred and crush the results and store in a glass jar. To brew, put about a teaspoon of finely shredded tea for every 5 ounces of water into a tea ball or infuser, and brew for 10 minutes in hot water and add honey to sweeten. </p><p>Some old English recipes <b>flavored jam with ground ivy</b> and added young spring leaves to oatmeal, soups, and vegetables. </p><p>In the early 20th Century, <b>ground ivy tea was used in Britain as a cure-all</b>, and was frequently used for tuberculosis and as an antidote for lead poisoning. </p><p>The stems of the plant were also made into <b>wreaths for the dead</b>.</p><h2>Reference Links</h2><p><a href="http://davesgarden.com/guides/articles/view/2396/">Dave's Garden</a><br />
<a href="http://www.helpfellowship.org/ocds%20lessons/Lesson%2020.htm">Help Fellowship</a><br />
<a href="http://www.herbalremedies.com/ground-ivy-information.html">Herbal Remedies</a><br />
<a href="http://www.msuturfweeds.net/details/_/ground_ivy_9/">Michigan State University Turf Weeds</a><br />
<a href="http://www.naturalstandard.com/index-abstract.asp?create-abstract=/monographs/herbssupplements/patient-groundivy.asp">Natural Standard</a><br />
<a href="http://www.pfaf.org/database/plants.php?Glechoma+hederacea">Plants for a Future</a><br />
<a href="http://www.ppws.vt.edu/scott/weed_id/glehe.htm">Virginia Tech Plant Pathology, Physiology and Weed Science</a> <br />
<a href="http://www.slashfood.com/2008/06/18/backyard-tea-creeping-charlie/">Slash Food</a><br />
<a href="http://www.spondee.net/JessicaPowers/biograph.html">Spondee.net</a><br />
Pacific States Wildflowers, Theodore F. Niehaus and Charles L. Ripper, 1976 by <a href="http://www.houghtonmifflinbooks.com/">Houghton Mifflin Company</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com2tag:blogger.com,1999:blog-487293503816014143.post-65906778969725267222009-10-03T15:09:00.000-07:002016-07-11T18:17:32.095-07:00Nine Herbs Charm<i>Ond þu, wegbrade, wyrta modor, eastan op no, innan mihtigu; ofer ð cræt curran, ofer ð cwene reodan, ofer ð bryde bryodedon, ofer ð fearras fnærdon. Eallum þu þon wiðstonde and wiðstunedest; swa ðu wiðstonde attre and onflyge and þæm laðan þe geond lond fereð. And, you, Waybread [Plantain], mother of herbs, open to the east, mighty within; carts rolled over you, women rode over you, over you brides cried out, bulls snorted over you. All you withstood then, and were crushed; So you withstand poison and contagion and the loathsome one who travels through the land. [1] --- from Lacnunga LXXIX-LXXXII</i> The Nine Herbs Charm is an Old English charm recorded in the 10th century Lacnunga manuscript. The charm is intended for treatment of poison and infection through the preparation of nine herbs. The charm lists nine herbs:<br />
<li>Mucgwyrt (Mugwort)</li><br />
<br />
<li>Attorlaðe (identified as Cockspur Grass or Betony)</li><br />
<br />
<li>Stune (Lamb's Cress)</li><br />
<br />
<li>Wegbrade (Plantain)</li><br />
<br />
<li>Mægðe (Mayweed)</li><br />
<br />
<li>Stiðe (Nettle)</li><br />
<br />
<li>Wergulu (Crab-apple)</li><br />
<br />
<li>Fille (Thyme)</li><br />
<br />
<li>Finule (Fennel)</li><br />
<br />
At the end of the charm, prose instructions are given to take the above mentioned herbs, crush them to dust, and to mix them with old soap and apple juice. Further instructions are given to make a paste from water and ashes, boil fennel into the paste, bathe it with beaten egg - both before and after the prepared salve is applied. [2] <h1>Nine Herbs Charm</h1><i>Remember, Mugwort (Artemisia vulgaris), what you revealed, What you established at the mighty proclamation; 'Una" (One) you are called, oldest of herbs. You may avail against three and against thirty, You may avail against poison and against contagion, You may avail against the loathsome one who travels through the land. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxKqCxv3aX3R1znGnIoDpMhBC4b0I93XYabgqmmvR-wc0rvCiR1AxDswOdf4IW36bQzKX3LJH4eOnrOCkW7nEB5FrYkMN8RG9y6Vnrsr-gdAfHGWz26EouWIGikmdO0b2cFxjVc_eUuyL/s1600-h/mugwort-artemisia_vulgaris-200x235.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwxKqCxv3aX3R1znGnIoDpMhBC4b0I93XYabgqmmvR-wc0rvCiR1AxDswOdf4IW36bQzKX3LJH4eOnrOCkW7nEB5FrYkMN8RG9y6Vnrsr-gdAfHGWz26EouWIGikmdO0b2cFxjVc_eUuyL/s400/mugwort-artemisia_vulgaris-200x235.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388499892773985106"></a> And you, Waybread (Plantago major), mother of herbs, Open to the east, mighty within; Carts rolled over you, women rode over you, Over you brides cried out, bulls snorted over you. All you withstood then, and were crushed; So you withstand poison and contagion And the loathsome one who travels through the land. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIxAmjDaNhbexrFQhtke0ybYHBYKKuXTrBzwz53asZgVWsIQ7Z54r9KG-xo9rzydFqaYXrfQmNRiZwRfIUtHT2EnFgxj36Zdi3sRI5qZAvUgP6T7HlT-GqXc1RlqGOjzkYxJbvB_qpN6g/s1600-h/broadleaf_plantain-plantago_major-200x153.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIxAmjDaNhbexrFQhtke0ybYHBYKKuXTrBzwz53asZgVWsIQ7Z54r9KG-xo9rzydFqaYXrfQmNRiZwRfIUtHT2EnFgxj36Zdi3sRI5qZAvUgP6T7HlT-GqXc1RlqGOjzkYxJbvB_qpN6g/s400/broadleaf_plantain-plantago_major-200x153.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388500205882213570"></a> Cress (Cardamine hirsuta) this herb is called, it grew on a stone; It stands against poison, it attacks against pain. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDbWMuN0qHu04d-q1avSzx8JNNGOkhgDQxrHljq0iR4sggg0CLdMRm227JXaKZnOdHjM2yqf6EvMrfOt97csuHJiR218j1y4DUybL7zdym4AkGVKUx_VR3vFLuUiKec2sbrsIBa45wiJ6/s1600-h/cress-cardamine_hirsuta-200x182.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 182px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDbWMuN0qHu04d-q1avSzx8JNNGOkhgDQxrHljq0iR4sggg0CLdMRm227JXaKZnOdHjM2yqf6EvMrfOt97csuHJiR218j1y4DUybL7zdym4AkGVKUx_VR3vFLuUiKec2sbrsIBa45wiJ6/s400/cress-cardamine_hirsuta-200x182.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388500473661893730"></a> Nettle (Urtica dioica, Urtica urens) it is called, it attacks against poison, it expels malignant things, casts out poison. This is the herb that fought against the serpent, This avails against poison, it avails against contagion, It avails against the loathsome one who travels through the land. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh7-LDSwz2sx22t5bjNn8AJMUn37FTzCr3XOmRqpmSPMg62eY-brVRWzCA_EBd7yMediIuVrjbeOVMuUHmKc9dYOW-GabTCudB-PPETP3DY_SvugwyKJgnVStiyRGnTqxIAnXtECllfB8/s1600-h/stinging_nettles-urtica_dioica-200x133.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh7-LDSwz2sx22t5bjNn8AJMUn37FTzCr3XOmRqpmSPMg62eY-brVRWzCA_EBd7yMediIuVrjbeOVMuUHmKc9dYOW-GabTCudB-PPETP3DY_SvugwyKJgnVStiyRGnTqxIAnXtECllfB8/s400/stinging_nettles-urtica_dioica-200x133.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388500852163135794"></a> Now, you, Attorlothe (Stachys betonica, Betonica officinalis or Solanum nigrum), put to flight the lesser the greater, The greater the lesser, Until the cure for both be with him. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqGmAu3xf2upkUf_idddO10C97QxG59Q08NkCZiLkdY8g9M7N4I546nSpb7uHnoCEgdtGDDh2J0SohYk3M7riVcr3YVoM1GZK3zT3odzT8HQBxMteQYo0KmdmvxZ620xPmhmSavX6VbK0/s1600-h/wood_betony-betonica_officinalis-200x266.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqGmAu3xf2upkUf_idddO10C97QxG59Q08NkCZiLkdY8g9M7N4I546nSpb7uHnoCEgdtGDDh2J0SohYk3M7riVcr3YVoM1GZK3zT3odzT8HQBxMteQYo0KmdmvxZ620xPmhmSavX6VbK0/s400/wood_betony-betonica_officinalis-200x266.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388501205345880914"></a> Remember, Chamomile (anthemis cotula), what you revealed, What you brought to an end at alorford; That never because of infection should he give up his life After Chamomile for him was prepared for food. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-aiOimkbO2OD67Eyl4Kk74S5KW1oihlsP9CCyyaqv0zf0gzPZTlyo2dllmOD9GKtqszC1fNRwfbiZ286MHhciBR1_vYEda18gMcW7VyTX9YJwauQngrVDD0k83F9EgS7QAFsqxSS20sF/s1600-h/chamomile_anthemis_cotula-200x267.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-aiOimkbO2OD67Eyl4Kk74S5KW1oihlsP9CCyyaqv0zf0gzPZTlyo2dllmOD9GKtqszC1fNRwfbiZ286MHhciBR1_vYEda18gMcW7VyTX9YJwauQngrVDD0k83F9EgS7QAFsqxSS20sF/s400/chamomile_anthemis_cotula-200x267.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388501503230552402"></a> This is the herb called Crab-Apple (Malus) A seal sent this forth across the sea's spine For the harm of poison of some other as a remedy... <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tVW7Pl3XLUDV-1-j08rMF_GCBxyu2k053CXjhjvmaPi_Lj4hxJfsPelDcsdoOhJINfoeBwvJsMzssy7Hanjqopa9x0a5Jxzmimhkvng6_eQWilJYS1S8xRC-RHbWYPDuyXcgQHKmsxag/s1600-h/crabapple-malus_sylvestris-200x200.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7tVW7Pl3XLUDV-1-j08rMF_GCBxyu2k053CXjhjvmaPi_Lj4hxJfsPelDcsdoOhJINfoeBwvJsMzssy7Hanjqopa9x0a5Jxzmimhkvng6_eQWilJYS1S8xRC-RHbWYPDuyXcgQHKmsxag/s400/crabapple-malus_sylvestris-200x200.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388501715146717378"></a> Chervil (Anthriscus cerefolium) and Fennel (Foeniculum vulgare), two of much might, These herbs shaped the wise Lord, Holy in the heavens, when He hung: He established and sent into the seven worlds, For the poor and the rich, a remedy for all. It stands against pain, it fights against poison, it avails against three and against thirty, Against foe's hand and against noble scheming, Against enchantment of vile creatures... If any poison comes flying from the east, Or any from the north comes, Or any from the west over the tribe of men, Christ stood over sickness of a cruel kind. [3]</i> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ4xFAcG5X7XFgsO3PwOCTPjyHclEogiqkfxPwJFYScfE337UyhY9zvatz3luTkDUL1wJG522cxyWyKQQ63Y-dkEouGB3L_aBsiMyfrwzojucVeVwtCOsxvfLG6cTJvFD9LYVX8Y5FUJ7/s1600-h/fennel-foeniculum_vulgare-200x142.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ4xFAcG5X7XFgsO3PwOCTPjyHclEogiqkfxPwJFYScfE337UyhY9zvatz3luTkDUL1wJG522cxyWyKQQ63Y-dkEouGB3L_aBsiMyfrwzojucVeVwtCOsxvfLG6cTJvFD9LYVX8Y5FUJ7/s400/fennel-foeniculum_vulgare-200x142.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388502006177998162"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkyDItfVaW3JjWY49Npz-LhTwet2wk81fGXJNF7YBnj859FU4_VPgh_5BEaq0y3fiXVXr98Hlu1MrBCBLtQXthjx-ZKTlaDh_C95wZwNy-Ztplz6dqB8p55TFp3i1d9hf_Qaod8QwoaRc/s1600-h/chervil_anthriscus_cerefolium-200x150.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVkyDItfVaW3JjWY49Npz-LhTwet2wk81fGXJNF7YBnj859FU4_VPgh_5BEaq0y3fiXVXr98Hlu1MrBCBLtQXthjx-ZKTlaDh_C95wZwNy-Ztplz6dqB8p55TFp3i1d9hf_Qaod8QwoaRc/s400/chervil_anthriscus_cerefolium-200x150.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5388501995769921778"></a> <small><br />
<li>[1] http://www.heorot.dk/woden-9herbs.html, retrieved July 10, 2009</li><br />
<br />
<li>[2] http://en.wikipedia.org/wiki/Nine_Herbs_Charm, retrieved July 15, 2009</li><br />
<br />
<li>[3] http://www.heorot.dk/woden-9herbs-i.html, retrieved July 15, 2009</li><br />
<br />
</small>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-57657706283146884662009-09-30T17:54:00.000-07:002016-07-11T18:16:32.277-07:00Slender Yellow Wood Sorrel (Oxalis stricta)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8y1JPxeUzxXrOsYfirDkJXODiS-GGnA7TfvGCyoC_k1ktVgjl9PRZZseQUaWt1QYWXOXhOaQMtn25bouAcsR0OneOekYAvc1HDkiOFev2Rc4UJr6htRvFdk_n7Ykr0UNGgdr6KNilV6K/s1600-h/Slender_Yellow_wood-sorrel-Oxalis_stricta-400x310.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8y1JPxeUzxXrOsYfirDkJXODiS-GGnA7TfvGCyoC_k1ktVgjl9PRZZseQUaWt1QYWXOXhOaQMtn25bouAcsR0OneOekYAvc1HDkiOFev2Rc4UJr6htRvFdk_n7Ykr0UNGgdr6KNilV6K/s400/Slender_Yellow_wood-sorrel-Oxalis_stricta-400x310.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5387429610082588370"></a> The gold-cup sorrel from his gauzy screen Shone like a fairy crown, enchased and beaded, Left on some morn, when light flashed in their eyes unheeded. --- Joseph Rodman Drake, "Bronx" Common Name: Slender Yellow Wood Sorrel Scientific Name: Oxalis stricta <h1>Description</h1>Yellow woodsorrel emerges from a taproot and forms small, erect, bushy plants up to 20 inches tall. The stems are slender, gray-green, pubescent, slightly ascending, and branched at the base. They will occasionally root at nodes. [1] Leaves: alternate with three heart-shaped leaflets, three-parted palmate-compound, less than one inch across, pale green, with long petioles; radially-symmetrical; slender stalk usually up to 8 inches tall. [1] Flowers: yellow with five petals. They are up to 1/2 inch across and borne at end of stems in clusters of one to four. The are borne during May to September. [1] The leaves, stem, and flowers of the wood sorrel taste lemony. "Sorrel" comes from a French word for sour, and "Oxalis" comes from oxys, which means sharp or acidic in Greek. [2] The delicate leaves fold shut to protect themselves from direct sunlight. They also shut when it gets dark, possibly to protect themselves from the cold of night, or from damage from too much dew. Folklore describes the wood sorrel as praying by folding its leaves at night. [2] The edible fruit is a straight capsule about as long and wide as a child’s toenail clipping. Inside are tiny, round reddish-brown seeds. If you touch a very ripe fruit, its sides split apart and the seeds pop out. [2] <h1>Uses</h1>Use wood sorrel leaves, flowers, and fruit capsules raw in salads. Cook them in soups, stews, or other dishes. Make a tea with them: pour boiling water over a handful of leaves, stems, and flowers. Let them sit, covered, away from the heat, 20 minutes. Strain out the plants, sweeten if you want, and drink the lemony-tasting tea. Or chill it first, to make ice tea. Sorrels are loaded with vitamin C. [2] Use the leaves fresh in salads or beans, or chop and sprinkle on fish over the fire for a unique lemony taste that will draw raves (get rid of the tough stems first, though). The plant does contain Oxalic Acid, but if you just use it as a compliment to the main meal or an addition to a side dish, this plant is perfectly safe for ingestion, and when cooked, the Oxalic Acid is much reduced anyway. At home, use Oxalis in place of lemon for a subtly different taste. Add to sauces, soups, salads, greens, beans, or peas for a refreshing spark. [3] <small> [1] href=http://www.turf.uiuc.edu/weed_web/descriptions/oxalis.htm [2] http://www.wildmanstevebrill.com./Plants.Folder/Sorrel.html [3] http://www.gardensablaze.com/HerbOxalisRec.htm </small>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com2tag:blogger.com,1999:blog-487293503816014143.post-31481803301543105042009-09-25T15:05:00.000-07:002016-07-11T18:15:11.276-07:00Plantain (Plantago)<h1>Plantain (Plantago)</h1><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9I2t3XmZF8ll48NMNY3NAX3ZJGDr6FdThUxU0jJ8Tv7a9pR1U8ysb_NJkhW7aJWN8Byd3n0Ylr0SSZArINB04WpLbqw7xGKG61HJLUrlF2BzI5RyYnQIRTZ4QdtoCssVRhyphenhyphensN2cex1kEm/s1600-h/plantago-major_common-plantain-220x291.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 220px; height: 291px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9I2t3XmZF8ll48NMNY3NAX3ZJGDr6FdThUxU0jJ8Tv7a9pR1U8ysb_NJkhW7aJWN8Byd3n0Ylr0SSZArINB04WpLbqw7xGKG61HJLUrlF2BzI5RyYnQIRTZ4QdtoCssVRhyphenhyphensN2cex1kEm/s400/plantago-major_common-plantain-220x291.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5385532094627335106"></a></p><p><i>And, you, Waybread [Plantain], mother of herbs,<br />
open to the east, mighty within;<br />
carts rolled over you, women rode over you,<br />
over you brides cried out, bulls snorted over you.<br />
All you withstood then, and were crushed;<br />
So you withstand poison and contagion<br />
and the loathsome one who travels through the land. [1]<br />
--- from Lacnunga LXXIX-LXXXII [More information here]</i></p><p><i>ROMEO: Your plantain leaf is excellent for that.<br />
BENVOLIO: For what, I pray thee?<br />
ROMEO: For your broken shin. [2]<br />
--- William Shakespeare, "Romeo and Juliet", Act I. Scene II.</i></p><h2>Common names</h2><p>Black jack, black plantain, bodaich dhubha ("the black men", archaic children's name), broad leaved plantain, buckhorn plantain, carl doddies, cocks, common plantain, costa canina, cuckoo's bread, curl doddy, dog's ribs, dooryard plantain, English plantain, Englishman's foot, fechters (fighters), greater plantain, headman, hen plant, hock cockle, jackstraw, johnsmas-flooer, kemp (to fight), kempseed, lamb’s tongue, lance-leaved plantain, lanceleaf indianwheat, lanceleaf plantain, long plantain, lus an t'slanuchaidh, narrow leaved plantain, narrowleaf plantain, quinquenervia, rat-tail plantain, ribble grass, ribgrass, ribwort plantain, ripple grass, round-leaved plantain, rub grass, slàn-lus (healing plant), snaithlus, snake plantain, snake weed, sodgers, soldier's herb, soldiers, warba blades, waybread, waybroad, wendles, white man's foot.</p><h2>Scientific Names</h2><ul><li>Plantago lanceolata (English plantain)</li>
<li>Plantago major (broadleaf plantain)</li>
</ul><p>This adventive perennial plant consists of a <b>rosette of basal leaves</b> and one or more flowering stalks. The basal leaves are up to 12" long and 1" across, but more commonly about half this size. They are broadly linear and smooth along the margins, being broadest toward the middle and tapering toward their tips and the base of the plant. There are 3-5 parallel veins along the length of each leaf. The leaves are glabrous to sparsely hairy; there are usually a few hairs along the central vein on the underside of each leaf. The narrow flowering stalks are devoid of leaves and about 6-18" tall. They are often slightly furrowed or angular, and there are scattered hairs on the stalks toward the base of the plant.</p><p>Each stalk terminates in an oblongoid <b>spike of flowers</b> about ½–2" long. The small flowers are densely crowded together in whorls all along this spike. During the bud stage, this spike is green and bluntly conical at its apex, but it becomes light brown and cylindrical as the flowers bloom from the bottom to the top. Each flower has 4 sepals, a short corolla with 4 spreading lobes, and some papery bracts underneath. The strongly exerted stamens are the most conspicuous feature of the flowers, which have large white anthers on slender filaments. The blooming period occurs intermittently from late spring to early fall and can last several months for a population of plants in a given locale. The flowers are wind-pollinated and they have no floral scent.</p><p>Each flower is replaced by a small seed capsule that is ovoid or oblongoid; it splits cleanly and evenly in the lower half to release 2 small seeds. Each seed is oblongoid, dark brown or black, and strongly indented on one side. The root system consists of a shallow crown of coarse fibrous roots. This plant spreads primarily by reseeding itself. [3]</p><p>Some old books call the species <b>Costa canina</b> in allusion to the <b>prominent veinings</b> in the leaves. The veinings also earned it the name Ribwort, and it is this feature that caused it to earn the mediaeval name of Quinquenervia.</p><p>Another old popular name was <b>‘Kemps’</b>. This word, with its origin in the Danish koempe, meaning warrior, refers to a game that children used to play with the plant: <b>using the flower stalks as swords</b>, they tried to knock the heads off their competitors' weapons. The Anglo-Saxon word for a soldier was cempa, and thus see related to kemps.</p><p>The names<b>fire-weed</b> or fire leaf refer to the fact that farmers used to judge whether a haystack would be likely to catch fire by feeling a leaf of ribwort plantain to see how much moisture was left in the hay. [4] [5]</p><p><h1>Medical Uses</h1></p><p>Waybread (plantago major), greater plantain or dock, was called <b>'way-broad'</b> in Old English for its wide leaves and its tendency to grow near roadsides. This plant's durability may be the source of the idea that it confers resilience. Waybread was believed to be effective against headache and sore throat. [6]</p><p>Chewing plantain leaves and applying them to the skin is a great remedy for stings, bites, cuts, itchy rashes. Some people call these <b>“fairy bandaids.”</b> [7]</p><p>All of the plantains contain a high level of tannin and the seeds have a high mucilage content. The astringent property of the leaves due to the tannin makes the leaves <b>useful for all types of sores on the skin</b>, cuts, bites and various inflammations. A tea brewed with the seeds is a treatment for diarrhea and dysentery and for bleeding in the mouth or other mucous membranes. [8]</p><p>Ribwort plantain is a safe and effective <b>treatment for bleeding</b>...it quickly staunches blood flow and encourages the repair of damaged tissue. The leaves have antibacterial properties. They have a bitter flavour and are astringent, demulcent, mildly expectorant, haemostatic and ophthalmic. Internally, they are used in the treatment of a wide range of complaints including diarrhoea, gastritis, peptic ulcers, irritable bowel syndrome, haemorrhage, haemorrhoids, cystitis, bronchitis, catarrh, sinusitis, asthma and hay fever. They are used externally in treating skin inflammations, malignant ulcers, cuts and stings. The heated leaves are used as a wet dressing for wounds and swellings. The root is a remedy for the bite of rattlesnakes, used in equal portions with common horehound (Marrubium vulgare). The seeds are used in the treatment of parasitic worms. Plantain seeds contain up to 30% mucilage which swells up in the gut, acting as a bulk laxative and soothing irritated membranes. A distilled water made from the plant makes an excellent eye lotion. A good fibre is obtained from the leaves, suitable for textiles. A mucilage from the seed coats is used as a fabric stiffener, obtained by macerating the seed in hot water. Gold and brown dyes are obtained from the whole plant. [9]</p><p>A volunteer working with an <b>AIDS</b> patient group became acquainted with a man who had been diagnosed some time earlier as having disabling AIDS-Related Complex (ARC). The patient experienced night sweats, diarrhea, weight loss, recurrent bouts of high fever, frequent infections, and, at times, difficulty in concentrating. The volunteer and the patient came down with a flu that persisted for more than two weeks. The volunteer began searching for botanicals that had been used in folk medicine to treat viral diseases, plants that would be both locally available and relatively non-toxic.</p><p>Plantago lanceolata, an ubiquitous, introduced weed, common in grassy areas and disturbed soils throughout the US, seemed to be a possibility. The volunteer made a tea of one medium-sized leaf simmered in water to make about a cup of liquid and took a large swallow on arising, at bedtime, and sometimes at lunch. <b>Recovery from the flu was rapid</b>, taking two to three days. Considering the possibility that the "active substance(s)" in P. lanceolata might be lectins, and hence, possibly of use in HIV infection, both continued to take the tea at the same dosage. (The volunteer took it to gain an understanding of any possible side effects.)</p><p>During the following six months, using the P. lanceolata infusion (plus ensuring adequate calcium) and avoiding sweets, the patient found that severely <b>swollen lymph nodes</b> in the neck gradually but steadily reduced in size; a previously recurring cyst in the neck did not recur; he gained some weight; he did not complain of night sweats; he reported instances of diarrhea were very infrequent; his <b>energy improved</b>; and his memory and concentration appeared normal. He maintained a fairly full schedule including public speaking and travel. During this period of time, the man was not taking AZT, and he was not involved in any clinical trials or experimental AIDS treatments. The P. lanceolata appears to be the only factor which might explain the improvements observed. [10]</p><p><b>Plantain can be used as a tea</b>, tincture or Homoeopathic remedy therapeutically, and is wonderful for detoxifying the body, and helps when a person is giving up smoking. A poultice on all-skin ailments and burns works quickly and bleeding stops immediately when you place a leaf on a cut.</p><p>Psyllium husks are the dried seeds that come from Plantain, and they can be used for <b>roughage with your food</b>. They have the remarkable property of being able to absorb about twenty times their weight of water.</p><p><b>Chopped plantain can be added to salads</b>, stir fry, or used as cooked greens, soup or herbal tea. Add the juice occasionally to orange or pineapple juice for a green chlorophyll supplement. [11]</p><p>Medically, the effects of plantain can be described as follows:<br />
<ul><li>Anti-hemorrhagic (an agent to stop hemorrhages)</li>
<li>Astringent (a binding agent that contracts organic tissue, reducing secretions or discharges of mucous and fluid from the body)</li>
<li>Demulcent (a substance that soothes inflamed mucous membranes and protects them from irritation)</li>
<li>Diuretic (an agent that increases the volume and flow of urine which cleanses the urinary system)</li>
<li>Expectorant (an agent that promotes the discharge of mucous and secretions from the respiratory passages)</li>
<li>Hemostatic (an agent that controls bleeding)</li>
</ul></p><p>The leaves placed in shoes will keep the feet <b>free from blisters</b>. [12]</p><p>It has been traditionally use for the treatment of <b>respiratory complaints</b>, including coughs and inflammation.</p><p>The leaves, applied to an open wound were used to <b>stop bleeding</b>. The fresh leaves are applied whole or bruised in the form of a poultice.</p><p>The leaves can be rubbed into <b>insects and nettle stings</b>, or applied to burns and scalds to afford relief. [13]</p><p>Plantago contains mucilage, tannins and silicic acid. It is probably the mucilage which contributes most to the action of the plant. Plantago has the ability to <b>reduce the amount of inflammation</b> present in the mucous membranes of the upper respiratory tract.</p><p>It has been noted that plantain juice <b>will not go mouldy</b> during storage despite large amounts of sugar being present. This has been found to be due to the presence of naturally occurring antibiotics. [14]</p><p>Plantain infusion (tea) can also be used as a <b>soothing wash for sunburn, windburn, rashes, or wounds</b>. To make a plantain infusion, simply add a small handful of fresh plantain leaves to a cup or two of water, and bring to a gentle boil. Turn off heat, and let steep, then strain out the leaves. The infusion is best when fresh, although it can be stored in the refrigerator for a few days.</p><p>A good way to use plantain is in a <b>herbally infused oil</b>. Gently fill a container with fresh plantain leaves that have been lightly bruised or crushed. (Dried plantain can be used - if you are using dried plant material, you only need to fill the jar one-half full). Cover the leaves with oil...any vegetable oil will do. Cover the container with a lid, and let it sit in the sun for a couple of weeks. The oil will turn a beautiful dark green color. Strain out the leaves and you have a lovely herbal oil to use. It's wonderful to soften, soothe and heal any manner of skin conditions. An herbal salve can be made from this oil...simply add 1-2 ounces of melted beeswax to the warmed, infused oil. Stir over low heat until the beeswax and oil are uniformly combined, and then pour into clean jars or tubs. [15]</p><p><b>Relieve bites</b>, boils, bruises, burns, cuts, eczema, mastitis, ringworm, scalds, scratches and wounds by applying the freshly crushed leaves directly on the affected area. An infusion of leaves taken internally or washed over the area can be add additional relief.</p><p><b>Relieve constipation</b> by drinking a mild laxative made of plantain seeds: Soak seeds in a glass of cold water until mixture becomes thick. Stir frequently and drink. It may be flavored with a squeeze of lemon or eaten with yogurt and fruit.</p><p><ul><li>Dosage for adults: 2-4 tablespoons</li>
<li>Dosage for children: 1 tablespoon</li>
</ul></p><p>Relieve hemorrhoids by preparing an ointment or salve. Relieve inflamed eyes by bathing the eyes with an infusion.</p><p><h1>Plantains as Food</h1></p><p>As food, plantain can be <b>steamed</b>, the leaves dipped in batter and fried, or the young leaves eaten raw. [16]</p><p>Young leaves, raw or cooked, are rather bitter and very tedious to prepare. The fibrous strands are best removed prior to eating. The very young leaves are somewhat better and are less fibrous. Seeds may be cooked and used like sago. The seed can be <b>ground into a powder</b> and added to flours when making bread or cakes. [17]</p><p>Young plantain leaves make a good addition to salad and the more mature leaves can be steamed and eaten with the fibers easily removed after cooking. Taste is similar to chard. Plantain is high in vitamins A, K and C. The seeds gathered when dry are a <b>good source of protein</b>. [18]</p><p><small><br />
<ul><li>[1] http://www.heorot.dk/woden-9herbs.html, retrieved July 10, 2009</li>
<li>[2] http://shakespeare.thefreelibrary.com/Romeo-and-Juliet/2-2, retrieved July 10, 2009</li>
<li>[3] http://www.illinoiswildflowers.info/weeds/plants/eng_plantain.htm, retrieved July 10, 2009</li>
<li>[4] http://www.arkive.org/ribwort-plantain/plantago-lanceolata/description.html, retrieved July 10, 2009</li>
<li>[5] http://www.naturedirect2u.com/Medicinal%20herbs/plantainherb.htm, retrieved July 10, 2009</li>
<li>[6] http://www.heorot.dk/woden-notes.html, retrieved July 10, 2009</li>
<li>[7] http://foodunderfoot.com/?s=plantain, retrieved July 10, 2009</li>
<li>[8] http://2bnthewild.com/plants/H150.htm, retrieved July 10, 2009</li>
<li>[9] http://www.pfaf.org/database/plants.php?Plantago+lanceolata, retrieved July 10, 2009</li>
<li>[10] http://findarticles.com/p/articles/mi_m0ISW/is_275/ai_n16675815/?tag=content;col1, retrieved July 10, 2009</li>
<li>[11] http://middlepath.com.au/plant/plantain-ribwort-plantago-lanceolata.php, retrieved July 10, 2009</li>
<li>[12] http://globalherbalsupplies.com/herb_information/ribwort.htm, retrieved July 10, 2009</li>
<li>[13] http://www.theherbspiral.com/supps/herbpages/plantain.htm, retrieved July 10, 2009</li>
<li>[14] http://www.revital.co.uk/A_Vogel_Plantago_Lanceolata, retrieved July 10, 2009</li>
<li>[15] http://prairielandherbs.com/plantain.htm, retrieved July 10, 2009</li>
<li>[16] http://coverockfarm.blogspot.com/2008/07/plantain-plantago-major.html, retrieved July 10, 2009</li>
<li>[17] http://www.pfaf.org/database/plants.php?Plantago+lanceolata, retrieved July 10, 2009</li>
<li>[18] http://www.purrfectlyherbal.com/education.html, retrieved July 10, 2009</li>
<li>[19] http://www.ehow.com/how_5119491_make-toy-weed-gun.html, retrieved July 10, 2009</li>
</ul><br />
</small></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-47760590147811514012009-09-23T14:43:00.000-07:002016-07-11T18:11:14.525-07:00Henbit (Lamium amplexicaule)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://miltrobin.clearwire.net/images/wildcrafting/Henbit-Lamium_amplexicaule-333x480.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 222px; height: 320px;" src="https://miltrobin.clearwire.net/images/wildcrafting/Henbit-Lamium_amplexicaule-333x480.jpg" border="0" alt=""></a> All around the hillside is all spring: wild mustard, clusters of henbit, rabbits, my footprints, and the sounds I make are the sounds I hear, the ringing of pulse in the ear, the swish of grass, my footsteps. --- Nathaniel Perry, "Vision" Common Names: <b>Henbit, Deadnettle, Giraffe Head</b> Scientific Name: <b>Lamium amplexicaule</b> <h1>Description:</h1><b>A member of the mint family</b>. Stems droop, turning upward, growing to as tall as 16 inches. Stems are square, green to purplish and can be smooth or hairy. Leaves are up to 1-inch long, opposite, dark green and hairy above, lighter below. Lower leaves have petioles and the upper leaves attach directly to the stem. Leaves are triangular to circular with palmate venation. Leaf edges have rounded teeth, crinkled at the edges. Flowers are tubular, pink to red to purple, up to 3/4 inch long. [1] <b>Amplexicaule means clasping</b>; Lamium is probably from the Greek Lamia, meaning female man-eater, a grotesque creature in Greek mythology. This image is echoed in one of the common names for henbit: giraffe head. The common name, Henbit, like chickweed, comes from watching chickens eating it. [2] Henbit is closely related to <b>purple dead nettle</b>, which is also edible. Henbit leaves are heart-shaped, with scalloped edges, growing along the entire length of the stem. Purple dead nettle has triangular-shaped leaves growing in clumps. "Dead" in this case means non-stinging. Both are nutritious, high in iron, vitamins, fiber and anti-oxidants. [2] <h1>Uses</h1>The <b>young shoots, leaves and flowers</b> of this plant are edible and, once washed, can be simply cooked by adding to frying pan with a knob of butter some spring onions and plenty of seasoning. When sautéed for ten minutes they are ready to consume. Ideally, finish with a twist of fresh nutmeg and a squeeze of fresh lemon juice before serving. The tops of young plants can also be used in salads or can be stir-fried as a spring vegetable. The flavour is best when the plant is in flower as it can be very insipid when young. [3] <b>To harvest henbit for food</b>, pick and wash the ascending tips. Jan Phillips, author of "Wild Edibles of Missouri," recommends cooking the henbit tips "slowly in no more water than is necessary, then add a dab of butter and season. Spring onions will give a neat touch." Henbit harvested in early spring will also add a nice mint flavor and pretty color to jazz up your salads. [4] <h1>Seven Herbs of Spring</h1><ul><li>hotokenoza (henbit)<br />
<li>seri (dropwort, similar to watercress)<br />
<li>baby daikon<br />
<li>hakobe (chickweed)<br />
<li>nazuna (Shepard's purse)<br />
<li>suzuna (turnip)<br />
<li>gogyo (cudweed) </ul>On January 7th it is customary to eat <b>nanakusa-gayu (seven herb rice porridge)</b>. This is o-kayu (rice porridge, Japan's version of congee) cooked with haru no nanakusa (the seven herbs of spring). These herbs were traditionally foraged for in the fields, and being wild and fresh were very nutritious. Being so healthy, it was thought that eating nanakusa-gayu will prevent illness in the coming year. [5] <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://miltrobin.clearwire.net/images/wildcrafting/seven_herbs_of_spring-500x375.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://miltrobin.clearwire.net/images/wildcrafting/seven_herbs_of_spring-500x375.jpg" border="0" alt=""></a> <small>From left to right: suzuna (turnip); hakobera (chickweed); gogyou (cudweed); hotokenoza (henbit); nazuna (shepard's purse); seri (watercress); suzushiro (daikon radish) [5]</small> <small> [1] http://www.purdue.edu/envirosoft/lawn/src/pest/broadleaf.htm#Henbit [2] http://www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/ [3] href="http://www.celtnet.org.uk/recipes/ancient/wild-food-entry.php?term=Henbit%20Deadnettle [4] http://idigmygarden.com/forums/showthread.php?t=17265 [5] http://blue_moon.typepad.com/blue_lotus/2005/01/o107_dinner_nan.html </small>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-16903875732779310962009-09-21T22:58:00.000-07:002016-07-11T18:13:51.389-07:00Common Mallow<h1>Common Mallow (Malva neglecta)</h1><blockquote><i>The sitting down, when school was o'er Upon the threshold of the door Picking from Mallows, sport to please The crumpled seed we call'd a cheese.</i><br />
--- John Clare, "A Contemplation Upon Flowers", by Bobby J. Ward [1]</blockquote><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxQmQOPHGuW8Tk01OsLCP1zaRGOanVgzkvlJPxyeBYjsuqQtNYjDPPh0Aeqnob1umB7hPa9cDX0bkPk8HXiLf7yYyCJsWsCMec450J02smJB5RPb7xuZ72d6GvzOkaYRL_YPCNvbp2oZp/s1600-h/common_mallow-malva_neglecta-600x706.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxQmQOPHGuW8Tk01OsLCP1zaRGOanVgzkvlJPxyeBYjsuqQtNYjDPPh0Aeqnob1umB7hPa9cDX0bkPk8HXiLf7yYyCJsWsCMec450J02smJB5RPb7xuZ72d6GvzOkaYRL_YPCNvbp2oZp/s200/common_mallow-malva_neglecta-600x706.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5384167745246403570"></a></p><p>Common Names: Button weed, common mallow, cheeseweed, dwarf mallow, running mallow, malice, round dock, roundleaf mallow and umbrella mallow.</p><p>Scientific Name: Malva neglecta</p><p>A winter or summer annual or biennial, freely branching at the base, with a prostrate growth habit. Found throughout the United States, more common in turfgrass, landscapes, and nursery crops. </p><p>Seedling: Cotyledons are heart-shaped, 5-7 mm long, 3-4 mm wide, with 3 main veins, hairy. Alternate young leaves, crinkled, circular with toothed margins, and hairy on both surfaces. </p><p>Roots: Short, straight-taproot. </p><p>Leaves: Alternate, on long petioles, circular to kidney-shaped, toothed and shallowly 5-9 lobed, 2-6 cm wide. Short hairs present on upper and lower leaf surfaces, margins and petioles. </p><p>Flowers: Single or in clusters of 2-4 in leaf axils. Petals white or tinged with pink or purple. </p><p>Stems: Freely branching at the base, lying close to the soil surface, nearly erect or spreading with tips turned up (decumbent). </p><p>Fruit: Flattened, round, disc-like, composed of 12-15 small hairy, 1-seeded segments, 5 to 8 mm in diameter, resembling a button in appearance. </p><p>Identifying Characteristics: Fruit disc-like, resembling a button. Leaves circular, toothed, and long petioled. This weed is often confused with Ground Ivy (Glechoma hederacea). However, ground ivy leaves are opposite, and have much more prominent rounded teeth. Ground ivy also has square stems and may emit a minty odor. [2] </p><p>Common mallow is an annual or biennial member of the Mallow family (Malvaceae) that reproduces by seed. Emerging from a short, straight taproot, roundleaved mallow develops stems up to 12 inches long. The hairy stems are horizontal or upright and may be branching at base. The stems do not root as they touch the ground. The simple, alternate leaves of roundleaved mallow are round to heart-shaped usually with 5 to 9 shallow lobes or rounded teeth. They are up to 2 1/2 inch across and hairy on both surfaces. The petioles are also hairy and up to 4 inches long. Flowers of roundleaved mallow are solitary or borne in clusters of two to four in leaf axils. The flowers have five white petals and are often tinged pale lilac and grow up to 1/2 inch long. The fruit is a flattened disk with 10 to 20 small, hairy segments with one seed per segment. Flowering occurs May through September. </p><p>The generic name, Althaea, is derived from the Greek, altho (to cure), from its healing properties. The name of the order, Malvaceae, is derived from the Greek, malake (soft), from the special qualities of the Mallows in softening and healing. </p><p>Leaves and young shoots of common mallow are edible raw or cooked. They have a mild pleasant flavor, and are said to be highly nutritious. They can be added in quantity to salads, and make an excellent lettuce substitute. They can also be cooked as greens. The leaves are mucus-forming, so when cooked in soups etc. they tend to thicken it in much the same way as okra. A decoction of the roots has been used as an egg-white substitute for making meringue. The roots are brought to the boil in water and then simmered until the water becomes quite thick. This liquid can then be whisked in much the same way as egg whites. A tea can be made from the dried leaves. Immature seeds are edible raw or cooked. Having a pleasant nutty flavor, they are nice as a nibble but too small in most cases to collect in quantity. </p><p>Caution: When grown on nitrogen rich soils (and particularly when these are inorganic), the plant tends to concentrate high levels of nitrates in its leaves. The leaves are perfectly wholesome at all other times. </p><p>Medicinal Uses: All parts of common mallow are astringent, laxative, urine-inducing, and have agents that counteract inflammation, that soften and soothe the skin when applied locally, and that induce the removal (coughing up) of mucous secretions from the lungs. The Cherokee Indians put the flowers in oil and mixed them with tallow for use on sores. The Iroquois Indians made a compound infusion of plants applied as poultice to swellings of all kinds, and for broken bones. They also applied it to babies' swollen stomach or sore back. The Mahuna Indians used the plant for painful congestions of the stomach. The Navajo, Ramah Indians made a cold infusion of plants taken and used as a lotion for injuries or swellings. The plant is also an excellent laxative for young children. Other Uses: Cream, yellow and green dyes can be obtained from the plant and the seed heads. The root has been used as a toothbrush. [3] </p><p>Antiinflammatory; Antiphlogistic; Astringent; Demulcent; Diuretic; Emollient; Expectorant; Laxative; Poultice; Purgative; Salve. All parts of the plant are antiphlogistic, astringent, demulcent, diuretic, emollient, expectorant, laxative, salve. The leaves and flowers can be eaten as part of the diet, or a tea can be made from the leaves, flowers or roots. The leaves and flowers are the main part used, their demulcent properties making them valuable as a poultice for bruise, inflammations, insect bites etc, or taken internally in the treatment of respiratory system diseases or inflammation of the digestive or urinary systems. They have similar properties, but are considered to be inferior to the marsh mallow (Althaea officinalis), though they are stronger acting than the common mallow (M. sylvestris). They are seldom used internally. [4] </p><p>Mallow leaf and flower preparations are most commonly consumed as teas.8 Boil 2 to 4 teaspoons of the dried leaves or flowers in 150 ml of boiling water for 10 to 15 minutes. One cup of the tea can be drunk three times per day. For topical use, a cloth can be dipped in the hot tea, allowed to cool, and then applied to inflamed skin. Alternatively, a cold infusion can be made, by soaking 6 teaspoons of the dry herb in a quart of cold water overnight, and then applied topically. According to some herbalists, the cold infusion likely extracts the plant’s mucilage (a soothing, gelatinous substance) most effectively and may work best for both internal and topical use. [5] </p><p>[1] http://books.google.com/books, "A Contemplation Upon Flowers" <br />
[2] http://www.ppws.vt.edu/scott/weed_id/malne.htm <br />
[3] http://montana.plant-life.org/<br />
[4] http://www.pfaf.org/database/plants.php?Malva+neglecta <br />
[5] http://www.vitaminshoppe.com/content/en/healthguide/hncontent.jsp?ContentID=3263004 &category=Herb&org=VSI Home</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-69137577968478332712009-09-20T19:30:00.000-07:002016-07-11T18:13:22.459-07:00Dandelion (Taraxacum officinale)<h1>Common Dandelion (Taraxacum officinale)</h1><blockquote><i>Dear common flower, that grow'st beside the way,<br />
Fringing the dusty road with harmless gold,<br />
First pledge of blithesome May,<br />
Which children pluck, and, full of pride, uphold,<br />
High-hearted buccaneers, o'erjoyed that they<br />
An Eldorado in the grass have found,<br />
Which not the rich earth's ample round<br />
May match in wealth, thou art more dear to me<br />
Than all the prouder summer-blooms may be.<br />
</i> --- James Russell Lowell, "To the Dandelion"</blockquote><p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAldIL2YjLUD7AnmdNDDmOIFYMXG5d_pZyTQ8CKX5dt5_8-paC1aa-b4W8kRpkabWKGDc9MhqHKHRpOWJTHH1Iw6Yb8iwKcJPvwWnQqz95OTgQgZrvRIEcWBOQrkLIyweceZhVmb6YKD9K/s1600-h/dandelion-200x235.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAldIL2YjLUD7AnmdNDDmOIFYMXG5d_pZyTQ8CKX5dt5_8-paC1aa-b4W8kRpkabWKGDc9MhqHKHRpOWJTHH1Iw6Yb8iwKcJPvwWnQqz95OTgQgZrvRIEcWBOQrkLIyweceZhVmb6YKD9K/s320/dandelion-200x235.jpg"></a><br />
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Common Name: Common Dandelion<br />
Scientific Name: Taraxacum officinale</p><p>The dandelion is a perennial, herbaceous plant with long, lance-shaped leaves. Dandelion comes from Old French: Dent-de-lion means lion's tooth. The leaves are 3 to 12" long, and 1/2 to 2-1/2" wide, always growing in a basal rosette.</p><p>A perennial from a basal rosette with yellow flowers and a 'puff-ball' seedhead. Dandelion is one of the most common and problematic weeds of turfgrass and lawns throughout the United States. Dandelion also occurs as a weed of container ornamentals, landscapes, nurseries, orchards, and occasionally agronomic crops.</p><p>Roots: Deep taproot up to 1/2 inch in diameter.</p><p>Seedlings: Cotyledons are light-green, smooth, and oval to spatulate in shape. Young leaves form a basal rosette and are also oval to spatulate in shape, 2 to 6 inches in length.</p><p>Flowers: Large, bright yellow in color, approximately 1 1/4 to 2 inches in diameter. Flowers are solitary on the end of unbranched, leafless, hollow stalks (scape) that are 2 to 6 inches tall.</p><p>Leaves: Margins are noticeably wavy, especially on older leaves. All leaves are basal, ranging from 2 to 16 inches in length depending on the environment. Usually, leaves are more in the range of 2 to 8 inches in length. Leaves are oblong in outline, sometimes sparsely hairy, deeply indented with lobes that point toward the center of the rosette.</p><p>Stems: Erect, hollow flowering stems (scapes) occur that are approximately 2 to 6 inches in height.</p><p>Fruit: An achene that is brown, 3-5 mm long, with a feathery pappus attached that aids in wind dispersal of seed. Collectively, the achenes form a white seedhead that resembles a puff-ball.</p><p>Identifying Characteristics: The rosette growth habit, lobed leaves, yellow flowers, and characteristic 'puff-ball' seedheads are all features that help in the identification of dandelion. When in the rosette stage, Chicory (Cichorium intybus) and dandelion resemble one another. However, the lobes of chicory may point either toward the center of the rosette or away from the center of the rosette. Additionally, chicory has blue flowers and a flowering stem with alternately arranged leaves. White Flowered Mazus (Mazus japonicus) also resembles dandelion in the rosette stage of growth, however the leaves of this weed are not as severely lobed as those of dandelion. [1]</p><p>Collect dandelion leaves in early spring, when they're the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. The bitterness of summer leaves can be boiled out in two changes of water.</p><p>Dandelion greens are wonderful in salads, sautéed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge.</p><p>Sauté them for about 20 minutes with onions and garlic in olive oil, adding a little home-made wine before they're done. If you're not used to the slight bitterness, cook them with sweet vegetables, especially sliced carrots and parsnips.</p><p>The flowers add color, texture, and an unusual bittersweet flavor to salads. You can also sauté them, dip them in batter and fry them into fritters, or steam them with other vegetables. They have a meaty texture that contrasts with other lighter vegetables in a stir-fry dish or a casserole.</p><p>The taproot is edible all year, but is best from late fall to early spring. Use it as a cooked vegetable, especially in soups. Pre-boiling and changing the water, or long, slow simmering mellows this root. Sweet vegetables best complement dandelion roots. Sauteing the roots in olive oil also improves them, creating a robust flavor. A little Tamari soy sauce and onions complete this unusual vegetable side dish.</p><p>The leaves are more nutritious than anything you can buy. They're higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc by using a tasty, free vegetable that grows on virtually every lawn. The root contains the sugar inulin, plus many medicinal substances.<br />
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Dandelion root is one of the safest and most popular herbal remedies. The specific name, officinale, means that It's used medicinally. The decoction is a traditional tonic. It’s supposed to strengthen the entire body, especially the liver and gallbladder, where it promotes the flow of bile, reduces inflammation of the bile duct, and helps get rid of gall stones. This is due to its taraxacin. It’s good for chronic hepatitis, it reduces liver swelling and jaundice, and it helps indigestion caused by insufficient bile. Don't use it with irritable stomach or bowel, or if you have an acute inflammation.</p><p>The modern French name for this plant is pissenlit ("lit" means bed) because the root and leaf tea act on the kidneys as a gentle diuretic, improving the way they cleanse the blood and recycle nutrients. Unlike pharmaceuticals diuretics, this doesn't leach potassium, a vital mineral, from the body. Improved general health and clear skin result from improved kidney function. One man I spoke to even claims he avoided surgery for urinary stones by using dandelion root tea alone.</p><p>Dandelions are also good for the bladder, spleen, pancreas, stomach and intestines. It’s recommended for stressed-out, internally sluggish, and sedentary people. Anyone who's a victim of excessive fat, white flour, and concentrated sweeteners could benefit from a daily cup of dandelion tea.</p><p>Dandelion leaf infusion also good at dinner time. Its bitter elements encourage the production of proper levels of hydrochloric acid and digestive enzymes. All the digestive glands and organs respond to this herb’s stimulation. Even after the plant gets bitter, a strong infusion, is rich in vitamins and minerals, and helps people who are run-down. Even at its most bitter (Taraxacum come from Arabic and Persian, meaning "bitter herb"), it never becomes intolerably so, like golden seal and gentian.</p><p>The leaf’s white, milky sap removes warts, moles, pimples, calluses, and sores, and soothes bee stings and blisters.[2]</p><p>[1] http://www.ppws.vt.edu/scott/weed_id/tarof.htm<br />
[2] http://www.wildmanstevebrill.com./Plants.Folder/Dandelion.html</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-51819429648189266002009-09-20T00:48:00.000-07:002016-07-11T18:12:35.428-07:00Weeds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHGiCjMzJhkL6cMTCMacDZKqDXk7_TYqRh8TvPe_ndQkFGa3TkZBkM3MZnmj05nfK1ilJ7wB7Xi-brvdf5ddQxHTvBKImFSe74yAlIzFn4iDXgijxxPy9V0zaS7QxNt1SYPsXjIsVqKIL/s1600-h/Weedsweb-398x495.jpg"> <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 161px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHGiCjMzJhkL6cMTCMacDZKqDXk7_TYqRh8TvPe_ndQkFGa3TkZBkM3MZnmj05nfK1ilJ7wB7Xi-brvdf5ddQxHTvBKImFSe74yAlIzFn4iDXgijxxPy9V0zaS7QxNt1SYPsXjIsVqKIL/s200/Weedsweb-398x495.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383453497553190578"></a>A wonderful ode to weeds, provided by The Weed Lady, <a href="http://www.wildfoodforagers.org/woodsorrel4.htm">http://www.wildfoodforagers.org/woodsorrel4.htm</a>.Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-487293503816014143.post-26713357518886601422009-09-20T00:12:00.000-07:002016-07-11T18:11:59.735-07:00Wilde Craeft (Wildcraft)<h1>Wilde Craeft (Wildcraft)</h1><p>Wilde (Anglo Saxon): in a state of nature, not domesticated; growing, produced, or prepared without the aid and care of man</p><p>Craeft (Anglo Saxon): strength, skill, cunning [1]</p><p><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8mg9C0EpngnFDI9cOXqqAkL656I-0C_k-qu9acEqCPbE5zqjbYM20ALIAP53KgmWAMgLXxvZpJ4E7ws4EfxmCB9Zzerau2rb5zUMTCUX0CXrl4WLijTQYCQTMiMkRG5TXEkGwIYjDmKy/s200/backyard-200x150.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5383451550724857810"></div></p><p>Wildcrafting is the practice of harvesting plants from their natural, or "wild" habitat, for food, medicinal, or other purposes. It applies to uncultivated plants wherever they may be found, and is not necessarily limited to wilderness areas. (http://en.wikipedia.org/wiki/Wildcrafting)</p><p>I've allowed my backyard to grow untended: unmowed and unweeded, but not unappreciated: springtime dandelions brightening my mood...the delicate sweetish-tart taste of the wood sorrel...sprigs of minty-tasting henbit...wonderful summer fun and interest!</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXrW83kn2xDaUK1eNM7C7qU2Z2eOcheSa9GrsM49SqQjq-3BgcQsfLRojLkbYU7CzYNmMmIq9Elm_H9BvGvb7T6J-hDcJbu73QpQbbnLEzTWM-_E4VfQk1xzByvFy_f72HQXKDTu2khNp/s1600-h/dandelion-200x235.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXrW83kn2xDaUK1eNM7C7qU2Z2eOcheSa9GrsM49SqQjq-3BgcQsfLRojLkbYU7CzYNmMmIq9Elm_H9BvGvb7T6J-hDcJbu73QpQbbnLEzTWM-_E4VfQk1xzByvFy_f72HQXKDTu2khNp/s200/dandelion-200x235.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383452159609395442"></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7SCzZLYKkxASzSq5gmTKptyDyIHyNBmYfKuACmVL9evcBPMZ0Au-W3ZxnK0LWrq8hNF9dMIDLY2Iwq41gv9N3nuRFkidTgMF03QnNtpGWm9hjobLhYRl1rJZnNU3jiYYap1D_WAiZg4I/s1600-h/Slender_yellow_woodsorrel-Oxalis_stricta-200x209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 191px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7SCzZLYKkxASzSq5gmTKptyDyIHyNBmYfKuACmVL9evcBPMZ0Au-W3ZxnK0LWrq8hNF9dMIDLY2Iwq41gv9N3nuRFkidTgMF03QnNtpGWm9hjobLhYRl1rJZnNU3jiYYap1D_WAiZg4I/s200/Slender_yellow_woodsorrel-Oxalis_stricta-200x209.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383452377622266018"></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5a-3CghMho4p3ADDRzV9hMAw0YPBR51mOQSiylrriBPxY9MVtCWub1JtYVcnJaMpiLprGVZjpGZzoIMki7TnZLHicFEAZOdnX9YVpNpciZJ8WTtxCKejEyBSxLAW9xHAM-S8eHPukEDV/s1600-h/Henbit-200x234.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 164px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5a-3CghMho4p3ADDRzV9hMAw0YPBR51mOQSiylrriBPxY9MVtCWub1JtYVcnJaMpiLprGVZjpGZzoIMki7TnZLHicFEAZOdnX9YVpNpciZJ8WTtxCKejEyBSxLAW9xHAM-S8eHPukEDV/s200/Henbit-200x234.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5383452368614522370"></a></p><p>I've enjoyed photographing and identifying plants in my "wild garden", as well as eating a few! I believe my untended backyard will contribute to our honeybee population, decrease my use of herbicides and extend the life of my lawnmower!</p><p>[1] Webster's New Collegiate Dictionary, 1949</p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0