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Let’s talk about Artemisias!
We have a number of sages that grow around here. But which is which?
We will look at the differences between mug wort, southernwood, sweet annie, wormwood and even garden sage and white sage.

This should be a fun talk about the difference between sages, how they are used and what they look like.
If you have one you want to identify, bring it along!

You can also bring your own jars with alcohol or oil, etc. if you want to gather other things while here.

Please RSVP so we can plan accordingly.
Remember this is potluck so bring something yummy to share!

See the calendar for details. Click Here

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April 2018

Foraging along the river in April gave us an opportunity to identify a few medicinal herbs as well as edible plants. We found biscuit root, yarrow, violet and even a patch of Japanese knotweed. The early stem shoots of knotweed are good to eat like asparagus, boil and change the water a couple times like you would poke shoots, and serve as a vegetable.

Mary brought newly infused violet vinegar, a beautiful pink color made from deep blue violet petals and home made vinegar and was asked to share her process to make it.

Directions:

Pick blossoms and place in a glass jar. Cover with vinegar, (any vinegar will do however a mild tasting one is preferred as the violets have a delicate flavor) and swirl to insure coverage. Gently swirl every day for a week or so. The violets will loose their color as the violets get  infused into the vinegar. Decant with a tea strainer or coffee filter and store in glass container. Use as you would a gourmet vinegar; over salads, as a marinade or steamed greens. Enjoy!

Violets are energetically cooling and moistening so they are indicated when we are inflamed either internally or on the skin. Conjunctivitis and sties for the eyes, wounds or hot, red rashes for the skin, constipation in kids due to heat.  Violets have been used for a variety of cancers; mouth, throat or esophagus, skin and breast. They have an affinity for breast health and help with mastitis.

They bloom early in the spring before the dandelions so easy to miss. They are high in vitamins, especially vitamin A and C, and healthy phyto-chemicals.  One half cup of violets have more vitamin C than four oranges! The blossoms are lovely tossed in salads or sprinkled over vegetables or rice. The leaves are very tasty and can be eaten raw or as a pot herb boiled in a little water for 10 minutes. You can make a tea, oil and tincture from the flower and leaves. Make sure to identify them during blossom time as the leaves resemble many other inedible plants.