Dandelions…They’re Not Terrible

“Every year, said Grandfather. They run amok; I let them. Pride of lions in the yard. Stare, and they burn a hole in your retina. A common flower, a weed that no one sees, yes. But for us, a noble thing the Dandelion.” -Ray Bradbury- “Dandelion Wine”

As far back as I can remember I have known the Dandelion, as a child I made wishes upon their seeds as I blew with all my breath. I popped the flower tops off with my thumb, launching them into the air while reciting “Mama had a baby and its head popped off”. I Dandelionstill have no clue what that means, but it’s safe to say no other plant has stuck with me as long as the Dandelion has. I certainly didn’t know back then that I was playing with a wonderful medicine and food.

Though the world views Dandelions as a common weed not even noble enough to be called a flower, it is truly a remarkable plant. Pushing up through grass or concrete this little ray of sunshine seeds far and wide, waiting to grow and thrive in some of the oddest and least habitable places in the world.  Native to Europe and Asia, the Dandelion has made its home here in the new world for some 400 plus years now, and despite everyone’s best efforts they are not going anywhere. It is one of the first flowers to bloom in the Spring though you can often find it any month of the year, its yellow face peeking through the melting snow. For beginning foragers and Herbalists it is one of the easiest plants to identify and learn. Its toothed leaIMG_3131ves can be various lengths radiating out from a rosette. French is “dent de lion” tooth of the lion. From the center grows one hollow stem with milky sap, atop it sits a beautiful yellow flower made of thousands of rays. Beneath the surface its brown/white taproot digs deep in the ground occasionally splitting off. After blooming the flower turns to seeds that are dispersed by the wind. Once identified you’ll find them everywhere!

Dandelion is a food staple from days since gone, it seems people forgot about it for the last 50 years or so and are just now rediscovering it as a table vegetable. Its considered one of the five most nutritious vegetables on earth. All parts of the plant are considered edible but the young leaves that come before the flower are the most tender and least bitter. The leaves get more bitter with age. The leaves are very versatile and can be used in many ways from salads and smoothies to stir-fries and tea. They are high in manganese, calcium, iron, vitamin C, Potassium and many other vitamins and minerals The root of dandelion when made into tea contain a long chain starch called inulin which is a pre-biotic. pre-biotics are food for the probiotics that live in our guts. The roots can also be roasted and ground then mixed with chicory or coffee to be drunk as coffee.  It is a great source of many vitamins and minerals including Calcium, Zinc and Iron. Finally, the yellow flower tops I flung willy nilly as a child are also edible raw or cooked. I’ve used them to make bread and wine.


Dandelion Roots

When it comes to medicine dandelion is one of the most abundant and versatile plants. It can be used as a tea, vinegar, tincture, salve, poultice or just eaten outright. The bitter taste of its leaves alone stimulates all the process’s involved in digestion, from increasing salivation, to absorbing more nutrients. On top of containing inulin the root is a great blood purifier that aids in the filtering and straining of waste from the bloodstream.  It strengthens the livers function and promotes the secretion of bile. Dandelion pairs well with Burdock for cleaning the blood and clearing up many types of bad skin which often originate in poor elimination through the liver. Dandelion leaf helps remove uric acid in those suffering from gout, as well as swelling caused by edema through its diuretic actions. Topically the leaf and flowers are used for wounds, and fungal infections, while the sap is said to remove warts. Dandelion is a classic tonic herb that can be used daily, and a spring tonic that helps clear out the system after a long winter. So the next time you are looking out at your lawn wondering how to rid it of those yellow pests rethink the spray, and make a salad or cup of tea instead.

Spring Tonic Vinegar

A few things to remember…Dandelions loves yards and waste spaces so make sure when harvesting, the area hasn’t been sprayed with pesticides. Also make sure that the area you are harvesting from isn’t polluted, avoid roadsides and city lots that often contain soil contaminants. These are often taken in and stored by plants.



Spring Seedlings

I wrote this a While Back for a Zine Thought I’d Put it on Here today!


Spring has arrived and with it came snow. Winters last gasp, but beneath the snow the world is waking up. Skunk cabbage is pushing up through the frozen earth in swirls of purple and green. Onion grass cropped close to the ground by deer grazing. Garlic Mustard adds another hue of green to the forest floor, while above the maples are tinting the treetops in red. Spring is here even if its shy and subtle. Soon spring Peepers and Wood frogs will be calling and chirping through the night. With spring comes the time for IMG_3012Gardening, If your like me you’ve combed through your seed catalogs all winter plotting and planning what you want to grow. This year I’m trying some new herbs, Meadowsweet, Spilanthes, Marshmallow and Borage, as well as some I saved from last year.
Each variety of plant produces a different type of seed. Dandelions are light and fluffy blowing in the win. Burdock seeds are Velcro-like and travel far distances in the fur of animals. Some seeds are tiny like Stinging Nettles, Others are large and thick like Passion Flower. Many seeds such as vegetable and flower seeds can be planted directly in the soil but for a lot of varieties of herbal seeds there are three main types of seed preparations to use before planting and germination. They are: Scarification, Stratification, and Light dependent germination. If your not sure what type of preparation a seed needs you can usually look it up online.
Scarification is usually taken care of in nature by birds and animals. After they eat the seeds the acid in their stomachs take off the outside hard layer and when they poop them out the seeds are ready to germinate. To do this process without the aid of mother nature, you can take some sandpaper or a nail file and scrape off the outside layer of the seed until you see some of the inside white of the seed (Its endosperm). This gives the seed an easier way to sprout through its hard shell layer. You can also soak scarified seeds in warm water over night to help them on their way.
Stratification is also a process usually taken care of by nature. When a plant drops itIMG_3010s seeds in autumn they fall to the earth and get covered up by dirt and leaves, they spend the winter under the snow, snug and cold and moist. The cold frost gets the seeds embryo ready to sprout when the weather warms again in the spring. To simulate this at home you can put your seeds in a plastic bag with barely moist sand in it. Put the seeds in their bags inside a paper bag then inside the fridge. Two months is often long enough to trick the seeds into thinking it was winter. Some seeds may require a longer cold period.
The third common seed preparation is Light dependent germination. Often these seeds are tiny, they drop from the plant and lay on the surface of the soil. The heat of the sun helps them to germinate. To do this its quite simple, plant your seeds on top of the IMG_3011soil and tamp them into the ground gently not burying them, letting them take in lots of sun and warmth. Be careful when watering this type of seed, use a mister spray bottle to keep them from washing away.
Now that Winter is gone and Spring is here, Go out and Get your hands dirty, watch your Seeds Grow and Grow.

Getting down to the Roots of Autumn

Autumn has arrived and that means Winter is just around the bend. Everywhere around us the world is changing, preparing for the cold. Bears are getting fat for hibernation, Squirrels are hoarding acorns, and the trees if you haven’t noticed are putting on a show of greens, oranges, reds and browns. And though we might not often think about it many herbs are also getting ready for the coming cold, stealing their energy from above to be stored in their roots below. This storing of energy, vitamins, nutrients and such make it the perfect time to dig them up and make some medicine!

And as you can guess the conundrum with harvesting roots in the fall is the lack of aerial parts to identify, or sometimes what is left looks quite different from the plant that was growing in the summer. This is when knowing your plants during every season comes in handy. A great book to help in this area is Lauren Browns book “Weeds in Winter”. Some plants such as Pleurisy root (Asclepias tuberosa) need to be found in summer and marked with a GPS or flag so after they die back they can be found. Others leave a hint of themselves behind, Black Cohosh (Actaea racemosa) for example leaves a 4-6 foot tall candelabra sticking up high into the air, marking where it grows,Black Cohosh while Burdock (Arctium lappa) often leaves dried and withered leaves,stalks and burrs. The other important thing to know is what the root your looking for actually looks like, digging up the wrong root can have terrible consequences. Its always useful to have someone knowledgeable about plants with you when harvesting roots. But in lieu of that I recommend  Doug Elliotts book “Wild Roots” for a reference guide. His book is full of beautiful and detailed illustrations, descriptions and little stories about all kinds of roots and herbs.

There are many types of roots, some are taproots that  go straight down for a ways such as Burdock, some are just clumps of jumbled roots beneath the soil or deep in the soil, while others are spindly and thread like. Some of the roots you can dig with a hand or a hand shovel.  The taproots and other deep roots require a full sized shovel or soil knife to dig them up. The goal when digging out roots is to get the whole root and to disturb the plants around it as little as possible. Often I cut off a portion of root with a root bud (The pointy piece of root sticking upwards) to replant in the hole I dug.  Always remember to fill the hole in and leave it as if you were never there.  Always use your judgement when wild crafting, as not to over harvest or wipe out a stand of plants.

Black Cohosh Root buds
Black Cohosh Root buds

Once you get yourroots and are sure they are the right ones,its a matter of what you wanted them for that will determine the next step. Many people harvest root cuttings to cultivate herbal plants in their gardens or local forests. Plants tend to grow far easier from root cuttings versus seeds. If this is the case keep theroots dirty and moist, then find a suitable location for that plant and put it back in the earth with the pointy root bud facing up. Ifyour using the roots for medicine then take them home and clean the,m up with water and a toothbrush being sure to remove all the dirt and debris as well as roots from other plants that may have gotten mixed in. Next take your clippers and cut them up into small pieces, do this as soon as possible because most roots will start to harden and dry making them near impossible to cut. The next step depends on what roots you harvested, some roots make good teas while others are used for tinctures.RichoCechs book “Making Plant Medicine” is a great reference for determining what you’d like to do. Some are dried for teas and others are used fresh for tinctures. If using roots for a tea make a decoction rather than the typical infusion, bring water to a boil, add roots, cover and turn to a simmer for 20-20 minutes.  If your roots are for tinctures they are most often used fresh, and made with varying proofs of alcohol. “Making Plant Medicine” has many recipes for a variety of herbs.

Calamus Root
Calamus Root

This only scratches the surface of  roots, if your looking for more information on them I highly recommend Doug Elliotts book “Wild Roots” . It can be bought from his website here

Also Richo Cechs book “Making Plant Medicine” can be bought here

Or check your local Library!

Blood Root

Elder and its Flowers and Berries

So as anyone can see I’m a bit of a slacker when it comes to keeping these internet posts up to date and getting this website up and running, Especially with it being so nice out here in Western Pennsylvania, But I’m gonna try to get on the ball and post at the very least once a month….

It feels like autumn right now here in Pennsylvania which gets me thinking of Elder Berries, and since Elder Flowers just finished blooming I thought I’d ramble a bit about this Ancient Herb

The Elder is an ancient tree that has been held sacred by many cultures for thousands of years. The Celts considered it a symbol of life and death, holding it in such high reverence that to cut it down or burn it was sure to bring bad luck. Many Celts planted the tree around their homes for good luck, as well as carrying it on their person in the form of an amulet to bring good luck, healthy children, prospeElderberriesrity and a happy marriage.

These days Elder is most well know for the berries it produces in the late summer and early autumn, often used to make delicious jams and Pies. But there is alot more to elderberries than just their taste. The berries of this tree are full of flavanoids that help to protect cells against invading viruses such as the common cold and Flu. These small berries are also packed full of vitamin c, Iron, and Beta Carotene, making them an excellent winter time treat when made into a syrup.


Before the berries arrive, around about the beginning of July the flowers of Elder begin to blossom, tiny little things in giant clusters of off white to cream color. Much like the berries the flowers are also used medicinally as well as for food. Medicinally the flowers are used internally in the form of a tincture or a tea to help expel toxins from the body through sweating and flushing out the urinary tract. Elder FlowersThey also relieve heat, and help clear dampness and infection, making these flowers an excellent herb for upper respiratory ailments. Remember if you pick the flowers you wont get the berries!

Recently I picked some Elder Flowers and made a Medicinal Tincture or Extract to use when Cold and Flu season arrives. The other fun thing I did with the flowers was to make an Elder Flower “Fizz”, or soda. I cracked open a bottle of it the other day for the first time and it was great tasting so I thought I would share the recipe.  It makes a Big Batch.

Elder Fizz

24 Cups of Hot water, , 3 Cups of Sugar, 2 tbsp white wine Vinegar, 15-20 large Elder Flower clusters, juice of 4 lemons and Zest.

Mix 3 cups of sugar and vinegar into the Hot water. Add the Lemon juice and Zest. Mix in the Elder Flowers, Remove as much stem from them as possible and make sure no bugs are on the flowers. Stir it all up untill the sugar is dissolved. Cover with Cheese cloth and let sit for 2-4 days. On the second day check the mixture, bubble should have formed from the natural yeast on the flowers fermenting. If there are no bubbles you can add a little bit of yeast. On the fifth day strain out the mixture and pour it into clean and sterile jars or bottles. Let sit for 2 weeks occasionally cracking the lids to release pressure.  Put in the fridge to Cool and Enjoy.

Now here are a few more things about Elder that are useful to know…Don’t eat the Red Elder berries they are a different type and some are poisonous. Don’t use the leaves or branches they will make you throw up. Its best to cook the ripe berries before eating a whole lot of them because they have a laxative effect.  Also Remember with any plant you are going to harvest make sure you have the right plant!


General Info about Sambucus nigra

Common Name: Elder
Family: Caprifoliaceae (Honeysuckle)
Other Names: Blood Elder, Tree of Medicine, Viking Elder, Tree of music
Etymology: Sambucus comes from the greek word “Sackbut”, a musical instrument made from elder, The common name “Elder” comes from the Anglo Saxon word Aeld, “Fire”, in reference to the young hollow stems being blown into to start a fire.

Description: Small deciduous trees, soft wood, grow to a height of 5-25 feet. Grows in clumps, Divided leaves into 5-11 leaflets, Opposite pairs, shiny above, duller below. Small white flowers in clusters, Purplish to black berries,
Range: Sambucus nigra is native to Europe while Sambucus canedensis is native to North America

Weighing Elder flowers for Tincture

Parts Used: Flowers and Berries
Blooming: Early Summer
Harvest: Flowers in Early Summer, Berries in the Late summer
Edibility: Both the flowers and Berries are edible

Constituents: Flower: Flavonoids (Rutin, Quercitin, Kaempferol) Essential oils, Phytosterols (Sitosterol, stigmasterol, campestrol), Viburnic acid, Phenolic compounds (Chlorogenic acid, Caffeic Acid, p-coumaric acid), Triterpenes (Ursolic Acid, 30 B hydroxursolic acid, Oleanolic acid, a-amyrin, B-amyrin, Free esterified solids, fixed oils) Tannins.
Berry: Beta Carotene, Vitamin C, iron, Potassium, Tyrosine, Alkaloids (Sambucine, hydrocyanic acid)

Actions: Flower: Alterative, Anti-catarrhal, Anti-Inflammatory, Antirhuematic, Aniseptic, anti-spasmodic, anti-tumor, astringent, Carminative, Decongestant, diaphoretic, Digestive, Diuretic, Expectorant, Laxative, Nervine, Stimulant.
Berry: Alterative, Laxative, Anti-Inflammatory, Anti-spasmodic, Antiviral, Antiseptic, Digestive, Nervine.


Elder Tincture
Elder Tincture








Skunk Cabbage and Springs return

Spring has finally begun to arrive here in western Pennsylvania. The snows are melting and today it hit a balmy 50 degrees! I took advantage of the day and went wandering, and along my way I found what I consider to be the harbinger of Spring…Skunk Cabbage. The scientific name for Skunk Cabbage is Symplocarpus foetidus and it is found in swampy wetlands east of the Mississippi, and if you haven’t gathered by its common name, it smells like a skunk. Though smelling like a skunk may be its most well known attribute, the lesser known and way more exciting one is that it can raise its own temperature through a process known as Thermogenesis. This comes in handy since Skunk Cabbage often begins to bloom before the snow has melted and the ground has thawed making it one of the earliest spring plants to bloom. And on this first real warm day of the year that’s what I found, about a dozen little Skunk Cabbage blooms sticking up through the snow reaching for the sunlight welcoming the spring days to come.

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