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Category Archives: tea

harvesting peppermint tea from the herb & tea garden

09 Wednesday Oct 2013

Posted by Delena Rose in healing, tea

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Tags

harvesting peppermint, herb, herbal tea, mint, mint tea, peppermint

peppermint tea

Last week, Brian and I harvested all of the peppermint from the planter box that Brian built at the top of the herb and tea garden last summer. A hardy, pervasive perennial, peppermint is easy to grow and is best kept in a confined area as it can take over a small area very quickly.

Here is the planter box last summer soon after I planted the mint. It did not take long for the peppermint to grow and fill the box!

Peppermint planter box

Cool, refreshing, peppermint tea is the most popular of all herbal teas and is one of the oldest and best-tasting home remedies for indigestion (Mindell, 1992).

Rather than drying the plant whole, we stripped the leaves and then dried them in a dehydrator.

dried pepermint tea

Then we gently crushed the leaves inside a glass jar with a muddler.

peppermint tea peppermint tea

According to Brown (2001), drinking peppermint tea “improves digestion and calms the digestive system, reducing wind, griping pains, colic and nausea”. It is not surprising then that peppermint tea is a key ingredient of many remedies for indigestion and irritable bowel syndrome. Mindell (1992) adds that “[st]udies show that peppermint lessens the amount of time food spends in the stomach by stimulating the gastric lining. It aso relaxes the stomach muscles and promotes burping”. Peppermint is a wonderful help for heartburn, stomachache, nausea and vomiting. It often relieves migraine headaches, which are frequently accompanied by nausea.

I drink it because it tastes great!

peppermint tea

Brown, D. (2001). Herbal: The Essential Guide to Herbs for Living.  London, England: Pavilion Books Ltd.

Mindell, E. (1992). Earl Mindell’s Herb Bible. New Yorl, NY: Simon & Schuster.

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picking rosehips for winter tea

15 Sunday Sep 2013

Posted by Delena Rose in tea, wild berries

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Tags

berry picking, herbal tea, immune-boosting tea, Lucy, rose hips, rosehip tea, rosehips, tea, vitamin C, winter tea

rosehips

I like to let the tea steep overnight and the next day make a delicious rosehip ice tea with a squeeze of lemon. ~Beverley Gray, Aroma Borealis

Last evening, we brought our berry picking baskets with us on the evening walk. The rosehips have been turning bright red, beckoning us cheerfully along the trail and letting us know that they are ready for picking. As I still have many jars of rosehip jelly and syrup from last summer I have decided to simply freeze this year’s berries and use them for winter teas.

rose hipsI pull the ends off of the hips before freezing in large ziplock bags so that they are ready for use straight from the freezer. Then, when I am feeling under the weather in the winter months I can dip into the bag for a quick immune-boosting tea. Click here for a previous post on the medicinal and nutritional benefits of rosehips, or recipes for rosehip jelly and rosehip syrup.

For the tea, I use about half a cup of hips to about six cups of water. I allow the tea to steep on the stove on low heat for a few hours and add agave nectar (to taste) to sweeten.

Lucy also kept us company on the trail. She is a handy berry-picking companion as she is always on the alert for coyotes or the rare bear. She also keeps the spruce grouse, mice and pocket gophers busy!

Lucy

 

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rosehips (Rosa acicularis)

12 Monday Sep 2011

Posted by Delena Rose in forage, tea, wild berries

≈ 3 Comments

Tags

berry picking, culinary uses of rosehips, foraging, medicinal uses of rosehips, Rosa acicularis, rose hips, rosehips

This evening, Lucy and I took our time on our walk and I picked rosehips. I always know that summer is nearly over and autumn is just beginning when the wild rose bushes are covered with the small, scarlet fruit. Usually it is best to harvest rosehips after the first frost when they are sweetest, but I had noticed that the deep red fruits were beginning to dry out and wrinkle so I thought I had better pick them sooner rather than later.

Nutritional Information:

Rose hips contain iron, calcium, phosphorus and flavinoids. They are richer than oranges in vitamin C. In fact, according to Beverley Gray, 3 rosehips contain the same amount of vitamin C as an orange. It is not surprising to learn that during the Second World War, British soldiers gathered huge quantities of rosehips when they could no longer import citrus fruits.

Be careful not to eat the seeds as they are covered with fine, silvery hairs which can cause digestive problems if ingested. Cut the hips in half and scrape clean.

Culinary Uses:

Rosehips can be used whole in teas and syrups (crush the fruit then steep in hot water for 15-20 minutes, then strain the liquid), or made into jams and jellies. They can also be dried (cut in half and remove seeds first) then later ground into a powder and added to other wild tea blends.

Dried seedless rose hips make a delicious and easy-to-prepare jam. Simply cover them with fresh apple juice and let them soak overnight. The next day, the jam will be ready to eat. Cinnamon and other spices can add more flavor, but the jam is quite good as it is. ~ Rosemary Gladstar

Medicinal use:

  • treat anemia
  • treat menstrual cramping (antispasmodic)
  • for bladder or kidney irritations (antibacterial)
  • excellent heart tonic (bioflavinoids)
  •  to strengthens capillaries  and treat varicose veins and hemorrhoids (bioflavinoids)
  • help regulate blood circulation
  • relieve teething symptoms (give 4 to  drops of the syrup every hour for infants)

Rosehip seed oil is available commercially and is very high in essential fatty acids. According to Stephanie Tourles, this makes it “ideal for mature, environmentally-damaged, prematurely aged and devitalized skin”. Add the oil to you homemade creams and lotions.

Pop in tomorrow and I’ll share my rosehip jelly recipe. I may also try Beverley Gray’s recipe for rosehip syrup with brandy. See you then!

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Stewart, H. (1981). Drink in the wild. Douglas & McIntyre: Vancouver, BC.

Tourles, S. (20070. Organic body care recipes: 175 homemade herbal formulas for glowing skin & vibrant self. Storey Publishing: North Adams, MA.

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wizard lake soap and body products & dragonfly lane teas

10 Saturday Sep 2011

Posted by Delena Rose in buy local, Dragonfly Lane Teas, eco-living, for the body, handmade, Pigeon Lake, Wizard Lake Soap & Body

≈ 3 Comments

Tags

creams, Dragonfly Lane Teas, farmers market, handmade body products, handmade soap, lotions, soap, tea, Wizard Lake Soap & Body Products

I am so fortunate to be living in an area where I am literally surrounded by artists, artisans, crafts people and farmers. It is truly easy for me to ‘buy handmade’ and support local businesses as I do not have to travel far to find what I need.

I would like to introduce you to my friend, Lynne Thievin, who owns Wizard Lake Soap & Body Products and Dragonfly Lane Teas, an Alberta home based business. I first met Lynne at a Christmas bazaar at Rundle Mission last November. It only took a few tea samples and a bar of creamy lavender soap and I was hooked. I was so impressed at the quality and beauty of her handmade products that I had to find her again and try more. It wasn’t until the Pigeon Lake farmers market started for the season this year that I found her again and was then able to happily buy my teas and body products.

Dragonfly Lane Teas

Lynne’s large sampling of herbal teas include: Quiet Child, Chinese Green, Cold-Chaser, Festive, Green Mint, Good Morning, Lemon Stress Away, Raspberry Lavender, Relax and Enjoy!!!, Rooibos, Vanilla Rooibos, Fennel Passion, Balance, Sniffle Buster, Yerba Mate, Lavender Buds and Rose Hips.

You can also get the following black teas: Asssam, Mango Ceylon, Oolong and Orange Spice. (Apologies as I don’t have any pictures of her tea selection at the moment.)

Lynne uses the highest ingredients in her teas and many are organically grown and/or fair trade.

Wizard Lake Soap & Body Products

Lynne’s wide selection of body products include bath salts, body wash/bubble bath, shampoo & conditioners, all natural deodorants, exfoliation, lotions, hand and facial creams, face & body mists, baby’s bottom ointment, helpful healing salve, rub it out, and one of my summer essentials: Buzz Off natural mosquito repellant. Wizard Lake Soaps are made from saponified oils of palm, coconut and olive. She also uses only pure essential oils and other fine ingredients. She makes small batches at a time for quality control and all of her products are fantastic for sensitive skin. Here are a few of my daily products (I also use Buzz Off and Gardener’s Delight soap):

Although the Pigeon Lake farmers market has closed for the season, you can contact Lynne by telephone (780-389-4036) or email (wizlakesoap@hotmail.com) with your order. Or you can wait until November and visit her at one of the Christmas bazaars where she will be showcasing her work. Her prices are very affordable and if you would like to ‘buy handmade’ for Christmas gifts, I highly recommend her products. Most of the items are the perfect size for stocking stuffers and upon request, Lynne would be happy to put together a custom gift basket for you.

Click here for Lynne’s Christmas 2011 show schedule.

Click here for the December 5th, 2011 post on Lynne.

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highbush cranberry (Viburnum edule)

28 Sunday Aug 2011

Posted by Delena Rose in forage, tea, wild berries

≈ 6 Comments

Tags

berry picking, harvest, highbush cranberry, mooseberry, swampberry, wild berries, wild cranberry

Today I spent the afternoon picking highbush cranberries up the road near the cabin. I hunted for them last October when I first moved in and was only able to harvest a handful of the last berries of the season. The leaves had already fallen and some of the shrubs still had a few of the red berries, hanging like little shining jewels. Having never picked them before, I had to approach an elderly neighbor walking down the road and ask him to peer into my basket and confirm whether or not these were indeed highbush cranberries. He ended up bringing me home to his wife who confirmed the identity of the berries and told me where to find more. This time around, almost a year later, I knew just where to look and was not disappointed!

Highbush cranberries are also known as crampbark, squashberry and mooseberry. The name ‘cranberry’ is deceiving as they are not true members of the heath family, but instead belong to the honeysuckle family.

This deciduous shrub can be found across Canada and in the northern United States growing in the woods or along riverbanks and streams. Ideally they prefer moist, acidic soil in partial shade. The shrub may grow up to 8 feet tall and has smooth reddish bark and opposite three-lobed leaves. In spring, small white flowers grow in clusters. By late summer, the small red globular berries, each containing a single flat seed, can be harvested.

When the berries are still unripe, they are hard, very sour and may give off an unpleasant musty odor, described by a few of my neighbors as ‘stinky socks’.  After the first frost, they become soft, juicy and more palatable. You can use the bark, inner bark and berries.

Nutrition:

The bark contains calcium, chromium, cobalt, iron, magnesium, manganese, phosphorus, potassium, selenium, tin and zinc. The berries are high in vitamin C and K.

Pick the berries late in the summer or in early fall, after the first frost, when they are soft and juicy. The bark should be harvested before, or after the plant has gone into berry.

Medicinal Uses:

  • Antispamodic (due to a bitter compound called viburnine)- the bark helps stop stomach, muscle and menstrual cramps. Also relieves cramping of the uterus after childbirth. To prepare, whittle off some of the bark and simmer it into a tea or poultice.
  • Astringent
  • Diuretic
  • Sedative
  • To treat bronchial irritation and spasmodic coughing
  • As a gargle for sore throats and as a rinse for gingivitis

Culinary Uses:

  • Mainly in syrups and jelly (where straining removes the seed)
  • Make tea: crush 1/2 cup berries, add 2 cups boiling water. Steep, strain. Sweeten with honey.
  • Use the jelly on toast or on thumbprint cookies or as a condiment served with wild game

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

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Labrador tea (Rhododendron groenlandicum, Rhododendron tomentosum)

23 Tuesday Aug 2011

Posted by Delena Rose in forage, tea, wild plant

≈ 6 Comments

Tags

bog tea, Greenland moss, Greenland tea, Hudson Bay tea, Labrador tea, Ledum groenlandicum, marsh tea, muskeg tea, Rhododendron groenlandicum, Rhododendron tomentosum, storytelling tea, swamp tea, Trapper’s tea.

A northern campfire is not complete without a piping-hot cup of Labrador tea. It not only warms you up but provides you with a burst of vitamin C. ~Beverly Gray

Labrador tea (Rhododendron groenlandicum, Rhododendron tomentosum; used to be known as Ledum groenlandicum) is also known as bog tea, Greenland tea, Greenland moss, Hudson Bay tea, marsh tea, muskeg tea, swamp tea, storytelling tea and Trapper’s tea.

I have fond memories of picking and drinking Labrador tea up near Cormorant, Manitoba (where I am from) with my favorite Auntie L, who was a trapper. On our way to her bush camp by snowmobile in winter, we would stop at a halfway point, make a small fire and brew up a pot of Labrador tea, freshly picked on the trail.

Labrador tea is described as a straggly and aromatic evergreen shrub that grows in the peaty soils of bogs, muskegs, swamps, and damp conifer forests. This shrub has thick leathery leaves that grow from 2-5 cm long. The leaf edges curl under and their wooly undersides are either white (when young) or rusty brown (when mature).  The undersides are an important identification feature:

Do not confuse this plant with Rhododendron tomentosum subsp. subarcticum (Northern Labrador tea), Kalmia microphylla (Bog Laurel) or Andromeda polifolia (Bog Rosemary), as all three contain toxic alkaloids known to be poisonous to livestock. All three lack the fuzz on the underside of mature leaves and the flowers of Kalmia and Andromeda are pink.

~Alberta Plant Watch

White flowers form on the shrub in clusters from May to July. Both the leaves and flowers can be used. The leaves are available for harvest all year round.

The tea has no caffeine and a mild narcotic effect.  I like Beverly Gray‘s description of the tea as having an “interesting forest-like flavor, a little bitter, a little astringent, a little spicy, a little camphor-like”.

Culinary Uses:

Infuse as a tea. Use as a spice (crushed or ground) and add to meat dishes and salad dressings. Use in soups as a substitute for bay leaves.

Labrador Tea

Crush (to release the essential oils)  ¼ cup dried or fresh Labrador tea. Add 4 cups of boiling water. Simmer for 5-7 minutes or longer for a stronger brew. You can also steep the dried flowers for a fragrant and delicate tea.

Medicinal Uses:

  • treating coughs and colds (high vitamin C)
  • as a relaxant before sleep
  • clearing the sinuses (inhale the steam)
  • According to Alberta Plant Watch: used to treat diarrhea, pneumonia, eye infections, difficulty urinating, tension and kidney ailments, and bad breath
  • liver regenerator and cleaser
  • analgesic properties, which help reduce pain when used as a poultice or infused in oil or water, i.e. added to a warm bath to treat arthritis
  • relief of migraines
  • anti-inflammatory and anti-oxidant properties
  • twigs found to be active against colon carcinoma and lung carcinoma cells
  • has been used by Indigenous peoples for Type 2 diabetes
  • diaphoretic effect (helps the skin eliminate toxins and encourage perspiration, therefore helpful to treat a fever)

In a study published in the Journal of Ethnopharmacology in 1992, Dr. Allison McCutcheon and colleagues found the branches of Labrador tea act as an antibiotic against E. coli and Bacillus subtilis. Previous studies demonstrated the floweringheads in an extract were effective against both bacteria as well as the yeast Candida albicans. Other researchers also found extracts from the leaves active against Staphylococcus aureus bacterium.  ~Beverly Gray

Other Uses:

  • Hang leaves in closets to repel moths, insects and rodents
  • A brown dye can be made with the leaves
  • According the Alberta Plant Watch, “Labrador tea has the ability to concentrate zinc and copper, and thus has value in geo-botanical studies”

Caution: Only drink the tea occasionally or in moderation, especially if you are pregnant or have high blood pressure. In larger doses, Labrador tea can be considered cathartic and cause diarrhea.

Resources:

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Stewart, H. (1981). Drink in the wild. Douglas & McIntyre: Vancouver, BC.

Alberta Plant Watch (http://plantwatch.fanweb.ca/plant-information/labrador-tea)

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at last…wild blueberries (Vaccinium spp)

21 Sunday Aug 2011

Posted by Delena Rose in forage, tea, wild berries

≈ 1 Comment

Tags

bilberry, bog blueberries, dwarf blueberries, early leaf blueberry, highbush blueberries, huckleberry, oval leaf blueberry, V. caespitosum, V. corymbosum, V. ovalifolium, V. uliginosum, whortleberry, wild blueberries

I realize that I am bombarding you with posts on wild berries this past month. However, for many, berry picking is an important part of living in harmony with the seasons. When the berries are ripe, everything that can wait is put on hold while the berries get picked. As various berries have been steadily ripening over the past six weeks, berry picking (and preserving the harvest) has become an enjoyable part of my daily ‘chores’ and that is why I often write about it. Berry picking time is precious, and once the rose hips, high- and low bush cranberries have come and gone, the wild berry picking season will be over until next summer.

Berry picking is a great lesson in cultivating mindfulness in my own life. Watching for optimal ripeness promotes a greater awareness of the wild plants around me; the picking of the berries become an exercise in slowing down as it is difficult to pick berries quickly without losing them; and berry picking fully immerses me in nature and helps me open up to the whole experience… the beautiful colors of the berries and leaves, the smells, the textures, the sounds in the forests (there was a bear sighted just up the road four days ago so I am really paying attention to the sounds lately!), noticing the interesting birds and insects that cross my path, and of course the delicious tastes as I sample a few of the ripe berries, juicy and warmed by the sun.

I had been wondering if there were any wild blueberries growing nearby when just last week, a gentleman came by and introduced himself as K, one of the sons of the couple that built this cabin, about 38 years ago. (His family still owns the 150 aces of protected land behind the cabin and the previous week I met his younger brother, R, who also shared many stories. Hi guys!) K and I got chatting about the wild plants in this area and he asked me if I had found the wild blueberries yet? I immediately got excited and admitted that I hadn’t. I asked him where they grow and he took me just a short distance into the woods and pointed out the dense patch of low-growing shrubs. Sadly, there were no berries. However, the following evening as Lucy and I were returning from our hike, I found a few shrubs that had ripe berries on it, and the following day I found even more! At last… wild blueberries!

There are over 20 species in the genus Vaccinium which are native to Canada and the United States. These include dwarf blueberries (V. caespitosum), bog blueberries (V. uliginosum), early leaf (or oval leaf) blueberry (V. ovalifolium) and highbush blueberries (V. corymbosum). Wild blueberries are also known as huckleberry, whortleberry, bilberry, or bog bilberry. These shrubs grow in a variety of habitats, from damp, shaded coastal areas to high mountain areas. They prefer open, sunny locations with plenty of soil moisture. The berries may grow singly or in clusters, and they are juicy, sweet and full of flavor.

According to Bennett (1991) and Powers & Stewart (1995), Indigenous peoples sometimes practiced controlled burning of select areas in order to maintain an optimum habitat for blueberries and other food plants.

Both the berries and leaves can be used. The best time to harvest the leaves is before the plant produces the berries.

Nutritional and Medicinal Information:

Fruits that are dark blue or red in color, such as bilberries, blueberries, cranberries, raspberries, and huckleberries, tend to be rich in anthocyanosides, compounds that are especially beneficial for the eyes.

~ Rosemary Gladstone

 Blueberries are rich in lutein, vitamin C, anthocyanosides, and other bioflavonoids which strengthens blood vessels and are necessary for capillary (vein) health and are also good for the heart. They are rich in antioxidants which help improve neurological function and slow the effects of aging. Blueberries contain essential fatty acids (EFAs) which are good for your skin. (Note: EFAs cannot be manufactured by the body and must be obtained through our diets.) Eating blueberries have also been linked to improvements in short term memory. I find it interesting that wild berries contain more benefits than domestic berries.

According to Beverly Gray (2011), “Blueberries are also touted as having excellent anti-inflammatory properties because they contain polyphenols and anthocyanins that help reduce chronic inflammation in the body and have been linked to the prevention of cancer.” She adds that blueberry leaves are used to treat gastrointestinal ailments, such as diarrhea and upset stomachs, for lowering blood sugar in type 2 diabetes, and topically to prevent skin infections.

Culinary Uses:

Add them to smoothies.

Dry them and use instead of raisons. (I love adding dried blueberries to my hot cereal. You can buy dried wild blueberries at your local health food store.)

Cook into a paste and make fruit leather.

Use fresh or dried in salads, sauces, desserts, jellies, jams, muffins, pies, etc.

Blueberry Cordial

Wash the berries, removing leaves and stems. Place in saucepan with enough water to cover. Simmer just long enough for the fruit to break up and mash (with a potato masher or wooden spoon) to release the juice. Strain through a cheesecloth or jelly bag. Add honey and a few drops of almond extract, if desired. Chill and enjoy!

Wild Berry Tea

Pour 3 cups boiling water over ½ cup blueberries, fresh or dried. Steep for 10-15 minutes. Add honey to taste.

Wild Berry Leaf Tea

Steep a handful of crushed green leaves in 2 cups boiling water. Steep longer for a stronger flavor

Sending warm blueberry thoughts and wishes your way as I enjoy this wild blueberry tea…

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

Brown, D. (2001). Herbal: The essential guide to herbs for living. Pavilion: London.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Powers, M.J., & Stewart, A. (1995). Northern bounty: A celebration of Canadian cuisine. Random House of Canada: Toronto, ON

Stewart, H. (1982). Drink in the wild: Teas, cordials, jams and more. Douglas & McIntyre: Toronto, ON.

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wild strawberry leaf tea (fragaria vesca, fragaria virginiana)

14 Sunday Aug 2011

Posted by Delena Rose in forage, tea, wild plant

≈ Leave a comment

Tags

drying leaves for tea, fragaria vesca, fragaria virginiana, strawberry, strawberry tea, wild strawberry, wild strawberry leaf tea, wild strawberry leaves, wild tea

Over the past two weeks, I have been picking wild berries every morning on our hikes. I have made a few batches of jams and jellies and have frozen many ziplock bags full for winter baking and smoothies. Last week, I also harvested and dried some wild strawberry leaves for tea.

There are several species of wild strawberries that grow across Canada and the United States. Also known as ‘mountain strawberry’ and ‘wood strawberry’, these wild plants prefer well-drained soils in sunny locations. The small fruits are delicious and nutritious, and the leaves and rootstock are also edible and beneficial, mainly as an astringent and diuretic.

The best time to harvest the leaves is actually in spring or early summer before the berries start to form. Be careful to harvest only clean and healthy leaves that have not been sprayed or otherwise contaminated. For this reason, avoid picking from plants that are growing along the roadside.

Once back home, wash the leaves in a large bowl of cold, salted water. Allow them to drain thoroughly (I put mine in a salad spinner to remove the excess moisture) and then put the leaves in your dehydrator, or on a tray in full sun, or in a large, open paper bag that you shake three times per day until they are completely dried.

Beverly Gray, in her book The Boreal Herbal, cautions us not to use strawberry leaves when they are wilted (neither completely fresh or dried) due to an important chemical process they go thorugh while drying.

Wild strawberry leaves are rich in iron and vitamin C.  Interestingly, Lust (1972) writes that cultivated strawberries have much less medicinal value than wild strawberries.

Wild strawberry leaf tea is mild and can even be given to babies and children. It can be made from either fresh or dried leaves. You can drink the tea on its own or mix the leaves with other tea leaves for a blended tea.

For one pot of tea, use ½ cup of fresh leaves or ¼ cup dried leaves in 2 cups of boiling water.

Wild strawberry leaf tea has many uses:

  • Drink it to treat diarrhea, dysentery, and hematuria, as well as for gravel and problems involving the urinary tract (Lust, 1972).
  • Use both internally and externally at the same time to treat eczema and acne (Lust, 1972).
  • Wild strawberry leaf tea seems to be particularly good for babies, children, nursing mothers and convalescents. According to Kavasch and Baar (1999): massage the tea into your baby’s gums to ease teething pains; if you’re a nursing mother, drink as a digestive aide; if your baby is colicky or has diarrhea, drink some yourself and give the baby some lukewarm tea, a small spoonful at a time. Strawberry leaf tea also makes a pleasant and mild skin wash for infants. Treat scalp irritations, such as cradle cap, by adding a small amount of honey to the tea and lightly sprinkling it on your baby’s head and gently rubbing it in. Leave it on for ten minutes to half an hour, then rinse with plain water or unsweetened strawberry leaf tea to lubricate the skin and wash away any stickiness.
  • Gray (2011) adds that dried wild strawberry leaves help “regulate menstruation, calm morning sickness, promote abundant breast milk production, and can act as a mild nerve tonic” (p. 230). She adds that using the tea as a mouthwash can help alleviate toothache and heal ulcers of the gums, and that a poultice made from fresh wild strawberry leaves can be used to treat open wounds, eczema, and psoriasis to accelerate healing. Also, the tra from the iron-rich leaves helps treat anemia.
  • The astringent quality of the leaves of this versatile plant make it the perfect ingredient in a facial steam, helping to reduce excess sebum which causes oily skin. The leaves can also be used to make a facial toner.

I am looking forward to incorporating wild strawberry leaf tea into my diet, both for pleasure as well as all of the health benefits it brings. Cheers, everyone!

Resources:

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Kavasch, E.B., & Baar, K. (1999). American Indian healing arts: Herbs, rituals, and remedies for every season of life. Bantam Books: New York.

Lust, J. (1972). The herb book. Bantam Books: New York.

Stewart, H. (1981). Drinking in the wild: Teas, cordials, jams and more. Douglas and     McIntyre: Toronto, ON.

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dandelion love

05 Friday Aug 2011

Posted by Delena Rose in cook, forage, tea, wild flowers

≈ 8 Comments

Tags

cooking with dandelions, cupcake, cupcake recipe, dandelion, dandelion cupcakes, dandelion nutrition, eat the weeds, eating weeds, how to use dandelions, medicinal properties of dandelion, weed

Rather than blurt out that there were weeds in my dinner, I silently ate my salad, nodding vigorously when asked if my silage was satisfying.

“Why yes, I like nothing better than a deep bowl of lawn clippings at the end of a long day!”

I have always been interested in wild plants. As a child, I would gather wild flowers and press them into a scrapbook (pictured below). In my later years, I would photograph wild flowers while on nature hikes with the intention of identifying them later and learning their names and uses. But once I returned home to the city, the pace of life was just too busy and as always, my study of wild plants fell to the wayside.

Moving out here to Pigeon Lake ten months ago, I knew that the time was ripe to begin my natural studies on wild plants. I just never thought it would be the common dandelion that I would fall in love with first.

Yes, you heard me: the dandelion! We don’t even think of dandelions as wild plants as they are everywhere; in every corner of our concrete cities as well as all over the the countryside. In my mind, wild plants were respected, sacred and noble plants with ancient and esoteric medicinal properties. To my uneducated mind, the dandelion was just a common weed (we can’t even say the word ‘weed’ without sneering) that everyone hated and were at constant war with, using all manner of cruel chemicals and sharp objects to remove these persistent pests from their yards and gardens.

But I am finding out that the dandelion is noble. According to some herbalists, the dandelion is royalty in the herb world, earning its high respect from the fact that every part of this plant is not only edible and yummy, but is in fact very good for our health.

The yellow flower petals can be gently pulled off and steeped in boiling  water to make a nutritious dandelion tea or an intoxicatingly delicious dandelion wine. The flowers contain vitamins A and B12 (riboflavin) as well as a compound called helenin, which helps those with night blindness.

The leaves can be eaten fresh in salads (it tastes bitter, like arugula; balance this with a sweet dressing if you do not like bitter) or cooked and added to stir fries, soups and casseroles. You can juice the leaves, freeze the juice in ice cube trays (storing the cubes in ziplock freezer bags) and add to green smoothies all year round. Or you can make large batches of dandelion tea with flowers and leaves, allowing the mixture to boil down and become very concentrated. Strain then freeze the tea in ice cubes. Later, thaw a cube and add to a mug of hot water for dandelion tea in winter. The leaves contain bitter glycosides, carotenoids, terpenoids, choline, potassium salts, iron and other minerals, vitamins A, B, C and D. The leaves act as a detoxifying agent and therefore often used during cleanses. It is also used as a diuretic or to treat high blood pressure. The leaves are very good for the liver and gallbladder, and stimulates the production of bile.

The mighty dandelion root can be dried or roasted. It also can be added to stir fries, soups and casseroles. Many people grind up roasted dandelion root, adding it to hot water, and drinking it instead of coffee.  It is supposed to be delicious and I am looking forward to harvesting some large dandelion roots soon and making my own. Dandelion root contains bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin and inulin. The root is used to treat infections, constipation, arthritis, gout, and skin problems, such as acne, eczema and psoriasis.

Did you know that here in Canada, there are annual dandelion festivals? So far I have found Dandelion Festivals in Halifax (NS), Kemptville (ON) and Ottawa (ON). People come from far and wide to celebrate the dandelion and bring their recipes and sample each others’ dandelion culinary creations. For example, you might sample some dandelion sausages, dandelion wines, different blends of dandelion teas, dandelion cakes, breads and pastries… Well, you get the idea.

There is so much more that I am learning about the medicinal properties of dandelions (including in the prevention and fighting of cancer). I will write an in depth article very soon once I complete my research and post it here along with my resources for those of you that are interested.  I am also putting together a little dandelion cookbook complete with nutritional information, medicinal properties, recipes and lots of beautiful photographs celebrating the beauty of the dandelion. I think I may also try to attend one of the dandelion festivals, perhaps next year. In the meantime, I simply wanted to try to win you over to the wild side and invite you to change your perspective on this lovely and noble little plant growing in your backyard.

Public opinion on dandelions have been slowly changing.  CBC did a piece on dandelions, and there is a hilarious and highly informative article in the National Post (quoted above).

Not convinced? Why not try using some dandelion in a few of your own recipes? Remember to harvest the plants where there has not been any harmful chemical spraying (difficult in the city, I know!). You can also go to your local health food store and buy dried leaves or root. I recently bought this package of dandelion root from Earth’s Aromatique (located in Edmonton, AB) to experiment with while I prepared and dried my own.


Last week, I made a batch of dandelion pancakes that were a hit with H. With the flower heads that I harvested this morning, I made Dandelion cupcakes. This was originally a recipe for white cupcakes that I adapted. Not too healthy, I admit, but a treat! By the way, this cake would be perfect at a child’s birthday party with a garden theme. You know the one I am talking about. The ‘dirt’ birthday cake topped with oreo cookie crumbs, cookie fence, marzipan vegetables and gummy worms hidden inside the cake layers.

Dandelion Cupcakes

2-1/4 cups unbleached white flour

1-2/3 cups sugar (or natural sweetener of your choice)

1 cup dandelion flowers (just the yellow part)

3-1/2 teaspoons baking power

1 teaspoon salt

1/1/4 cup buttermilk

2/3 cup shortening

1 teaspoon vanilla

5 egg whites

Heat oven to 350 degrees (F). Grease and flour a rectangular pan, 2 round pans or line a cupcake tin with paper baking cups. Beat all of the ingredients, except the egg whites in a large mixing bowl on low speed for about a minute. Scrape the sides and bottom of the bowl with spatula to make sure that all of the ingredients get incorporated. Add the egg whites one at a time, beating on high speed, again scraping the bowl. Pour mixture into pan.

Bake rectangular pan for 4—45 minutes (9-inch rounds or cupcakes for 30-35 minutes) or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes before removing from pan to cool completely. Frost the cake with a creamy butter icing if desired. Garnish with a single dandelion flower or frosting and yellow sprinkles.

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