When I see young people moodily pulling leaves off a tree as they walk by, or tearing a flower to bits, what I see is an instinctual – though unconcious – act of herbal self-healing. Just as we clench our fists when angry (this is a hand-mudra, used in yoga to deal with anger) or bang our fists to our heads with frustration over a problem (in yoga, pressure on the forehead activates the frontal lobe, dealing with short-term memory and problem-solving), so tearing up leaves or flowers releases chemical components of the plant and surround the person with its healing energy. These are simply my thoughts and intuitions… how do YOU feel about this?
Prickly Sow Thistle (Sonchus asper) is another edible plant that grows as a weed in disturbed soil or neglected places. I picked some the other day to add to my daily “Super-Local Food” intake! Nothing fancy here – you can cook it up with garlic, olive oil, herbs, or chop it up to add for soups… use it as you would spinach, like we do with most wild greens. It looks prickly, but the ‘prickles’ are actually quite tender, and when cooked they’re fine. Today I’m adding Prickly Sow Thistle to a ‘green juice’ along with wheatgrass and ginger.
Mainly, I want to give you a good photo for identifying this plant. Notice how the buds look remarkably similar to dandelion buds – you could make pickles out of either of them – but the Sonchus asprer has prickles even on the buds!! They will soften if you blanch then before pickling. The flower in full-bloom also looks similar to dandelions golden-yellow face – I’ll go back for a photo soon to show you. The leaf-edges are wavy, very decorative in their own way, and the base claps the stem in a graceful arc, with the leaf half-surrounding the stem in a big hug. So, for all the prickles, I still see it as a gentle, loving plant.
Here are a couple more photos to get a good idea of the plant. The large, ridged stem is a bit blotched with red, and it’s hollow, like a straw, with milky sap, much like the dandelion in this way.
Wikipedia lists this as a noxious weed that can cause irritation, but I think they are being cautious. You can find many other sites that consider this plant to be safe. I ate it and loved it. Here is another site that feels the same way: http://www.eattheweeds.com/sonchus-sow-thistle-in-a-pigs-eye-2/
Cedar trees, like this one, have been considered sacred in all parts of the world where they grow. The aromatic wood repels insects, as does the smoke from the green or dried branches. Traditionally, First Nations Peoples used smudge sticks (cedar leaves wrapped in grass or thread, and then burned to create smoke) to dispel evil spirits, bad thoughts, and to make a bridge of sacred smoke connecting the earth-world with the sky-world.
I love the smell of cedar – it reminds me of summers in the Canadian wild. I often break off leaves as a nibble as I walk along – the antibacterial properties of cedar are readily apparent in the taste left on the tongue. Cedar is also astringent, diuretic, anti-spasmodic, and sedative. I add leaves to my rice or quinoa, and make tea and herbal tinctures from them as well.
Actually, many of the trees we call cedars are actually not cedars at all, rather, they are types of conifer (cone-bearing) trees that have fragrant wood, much like the sweet-smelling wood of the true cedars. The Eastern Red Cedar is really a kind of juniper, as the botanical name tells us.
True cedars, or Cedrus, are part of the pine (Pinaceae) family and native to North Africa and Asia – there are only four varieties in the world; Cedrus libani, the cedar of Lebanon, which is native to Syria and south-east Turkey; the Deodar cedar of the Himalayas; C. libani var. brevifolia which originates in Cyprus; and the Cedrus atlantica, the Atlantic or Atlas cedar, which comes from the Atlas Mountains of Morocco.
When you look at this winking cedar, don’t you think she/he has some wisdom to share?
When looking for fiddleheads – look for this indicator! It’s the mature fern. All the fiddlehead sprouts will be found growing – or will soon be coming up – at it’s feet… kind of like an old woman surrounded by her grandchildren.
Those ‘seeds’ you see clinging to the browned leaves are actually spores. If you brush against them, or give them a pat with your hand, the spores will be released in a cloud, like magic. Once upon a time, it was indeed thought that this magical cloud had the power to make someone invisible.
Sometimes I don’t have my paper bags with me for harvesting, so I just use whatever is available. Today it was my daughter’s lunch box. I picked Greater Celendine, which I made into an herbal tincture, and about 10 violets. We have company staying with us, so nothing nicer than to introduce them to food-foraging with a dessert of wild violets on ice cream!
You can get a really good look at the leaf of the Greater Celandine – front, and back-side, which you can see is quite a bit lighter in colour.
This Sunday is Day Three of Wild in the City for Confirmed Participants
***We are going to need our bikes. If you don’t have one, please borrow one!***
Focus for Day 3:
Urban harvest; food-producing and medicinal trees and shrubs; forestry “support”… the wildcrafting way.
From Station Zuid, we are going to walk our bikes, and ride them as well, along city streets, bike paths, along a volkstuin, and into a public park with some ‘wild’ areas in it. We will have our lunch along the way, and, at some point, have a break at the lovely Paviljoen Acquarious -www.paviljoenaquarius.nl
We’ll stop along the way to make tinctures, have lunch, and look at stuff. Take a look at what you need to bring, please.
I’ll be introducing Japanese Quince, crab-apples, mullein, wild arugula, speedwell herb, hops, black walnut trees, alder trees, braam and raspberries (and rooting shoots thereof), wild asparagus, teasel. Also, sheep sorrel and you’ll recognize some of the other juicy edibles along the way. Perhaps we’ll discuss the wonder-root: calamus. Overall, it will be a great, big, satisfying day.
Call me if you have questions.
***If you are a Groen en Doen Grant Recipient, please send me a link to your BLOG – before Saturday. I need to see the blogs to make a report to Groen en Doen***
Day Three Details:
Date: May 26, 2013
Time: 10:00 to 16:00
Starting Point: at Caffe Belmondo, in Station Zuid WTC.
It is right in the ZuiderPlein, on the North West side of the train tracks. Please google for the address to be perfectly sure.
YOU MUST RSVP – I want to know who is coming! Thanks!
See you on Sunday!
- notebook, pencil, tape, magnifying glass, scissors or swiss-army knife
- camera, if you like
- guidebooks! to help identify your plants
- paper bags of different sizes
- dress for the weather
- brown-bag lunch; maybe ‘bread-n-spread’ to make wild sandwiches
- thermos of hot water, of course!
- small jar (sterilized pesto or olive-sized jar) with tight-fitting lid – sterilized means washed sparkly-clean with hot water and soap – a dishwasher also does the trick.
- 2nd jar – 3/4 full of 40% vodka (your choice if you want higher-proof vodka, or organic). This jar should also have been sterilized, again, with a tight-fitting lid.
- maybe extra water or hand-wipes to clean your hands
- If you still have a presentation to make, bring your notes and a sample of your plant (or we may find it along the way).
- Wildcrafting (wildweedwisdom.wordpress.com)
Right now is the time to spot your local Japanese Quince! Besides being utterly gorgeous, this little bush bears small, edible yellow fruit that are scented like rose and peach combined. The fruit are even more sour than the regular (Turkish) Quince, but with enough sugar, they make a divine (and pretty) jelly or jam. I’ll post that recipe in Autumn, when the fruit are ripe.
Often Japanese Quince mischievously self-seeds in beds of other shrubbery, so can be found in unexpected places – and though it likes some sun, it can tolerate full shade. If you can find some now, mark it in your mind, and come back to visit to watch how the bees love it, and how the little fruit-balls grow snug against the branch. Like the rose, these branches are thorny (see photo) so do take care.