a morning ode to weeds.

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more than ever lately i have been grateful for the medicine of the weeds, their incredibly resilient nature, and the strong but innocuous medicine that they offer, often despite their persecution and prejudice. i think of dandelion, plantain, lamb’s quarters, dock, burdock and so many other green allies who are often forgotten literally underfoot while we seek out more exotic and exciting medicinals and foods. but these weeds are plentiful, they are everywhere, from the countryside to the city, and they are absolutely packed with nutrients and minerals. the fact that they are from the land on which we walk and build our homes; it makes so much sense to make them a part of our daily lives, for food and medicine. they are here. they are healing both the land, and us, if only we let them. it is intriguing to think of eating to prevent sickness, but food is hugely comparative to medicine. to eat to stay well, rather than waiting to get sick before trying to get healthy again. when we eat the food and medicine growing wild from this land, we become the land around us, on a cellular level.

seaweeds & wild greens workshop

Eats (2)

join us as we discuss the different health benefits and medicinal aspects of local wild sea weeds and wild greens. learn to identify some of the seaweeds and plants growing on our beaches.

this will take place near black rock, which is near harbourville on the bay of fundy, north of berwick.

one or two spots left!

contact me for more details, or to reserve your spot now.

hobo.crow@yahoo.ca

or message me on our facebook page.

workshop handouts, recipes & more.

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for those of you who missed the handout from my recent workshop. . .recipes and nutritive facts below. thanks to everyone who came out! stay tuned for future walks / workshops.

WILD WEEDS NUTRITIVE FACTS (from katrina blair’s book: the wild wisdom of weeds)

vitamin c – chickweed, dandelion, marshmallow, lambs quarters, amaranth, purslane, dock

vitamin e – knotweed, purslane, plantain, dandelion, clover, dock, grasses

iron– amaranth, dock, lambs quarters, dandelion, mustard, clover, mallow

calcium – dandelion, clover, lambs quarters, amaranth, purslane, grass, plantain

magnesium – lambs quarters, marshmallow, knotweed, mustard, grass

manganese – dock, purslane, lambs quarters, amaranth, grass

potassium – clover, lambs quarters, thistle, amaranth, dandelion, mustard, plantain, grass

anti-depressant – purslane, thistle, chickweed, marshmallow, mustard, knotweed

anti-inflammatory – grass, amaranth, chickweed, marshmallow, purslane, plantain

omega-3 fatty acids – purslane, mallow, plantain, knotweed, chickweed

digestive – amaranth, lambs quarters, dandelion, dock, grass, plantain, mallow

pms / menopause – clover, purslane, mallow, plantain, chickweed

R E C I P E S

green juice

  • 4 cups greens (dandelion, dock, chickweed, lambs quarters, amaranth, purslane, mallow, knotweed, plantain, etc)
  • 3 cups waterblend the greens and the water, strain out the juice, and enjoy the green liquid right away to help mineralize, hydrate and alkalanize your body. the pulp can be used as a green face mask, or anywhere else on the body that might need some healing and anti-flammatory action.

weedy pesto

4-6 cups wild green weeds

  • 1/2 cup olive oil
  • 1-2 cloves garlic
  • 1/2 tsp salt.
  • 2 tbsp. lemon juice / organic apple cider vinegar

blend and enjoy, add more oil or lemon juice to taste.

dandelion root latte

  • 3 tablespoons coarsely chopped roasted dandelion roots (you can also use chaga)
  • 2-4 cups water
  • 2 tablespoons grass-fed butter, ghee or coconut oil
  • pinch of cinnamon
  • pinch of sea salt
  • tsp honey
  • bee pollen


simmer roots (don’t boil) in water for 15-30 min, until you have a dark coloured tea. put oil, cinnamon, salt and honey in blender, add strained tea, blend until frothy, top with bee pollen (optional) —-bam. enjoy.

green chips

a few handfuls of wild greens (dandelion, plantain, etc)

  • olive oil / sesame oil
  • (tamari – optional)
  • sea salt

toss greens in oil and salt, spread out on parchment paper on a baking sheet. place in a greenhouse/dehydrator/oven at low temperature until crispy.

herbal vinegar

  • 1 large glass jar
  • organic raw apple cider vinegar / kombucha vinegar
  • wild-crafted / garden grown herbs / garlic, onions, hotpeppers, etc. (optional)

chop herbs roughly, add to jar and cover completely with vinegar. cover with a bit of parchment/waxed paper and lid. allow to infuse at least one lunar cycle.

herb infused honey

  • leaves or flowers
  • honey

roughly chop herbs, add to a glass jar, cover until jar is full with honey, let sit at lease one lunar cycle. warm honey slightly to strain, then use as needed.

basic herbal syrup recipe

  • 2-3 cups plant material
  • 4 cups water
  • 1.5 cups of honey

in water, simmer the plant material at low heat until you have a strong tea. reduce by about half for concentration. add honey. you can add a small amount of a tincture or alcohol as a preservative. refrigerate and use as needed, for food or medicine. this recipe can be doubled or tripled for larger batches.

herb salt

  • garden herbs (oregano, thyme, lovage, parsley, basil, rosemary, etc) / juniper berries / evergreen needles / wild bay, etc
  • sea salt

combine in a blender and spread out in a thin layer to dry. stir once in awhile.

 

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upcoming workshop.

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hey folks — i will be doing a workshop this upcoming august 12th, on wild food as medicine. i will be doing a plant walk, discussion on wild plants, and explaining how to work these wild allies into every day life as both food, and medicine.

there will be a great cast of characters speaking on a variety of topics, and there will be herbal vendors as well, and lots of good things going on. hope to see you there!

july’s wild food & medicine box

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and suddenly, it was july. summer always seems to sneak up on me. from the slow pace of winter, to springs wind-up, into the complete full bloom of summer—-of which we are currently in the midst. hope you all are remembering to stay hydrated as summers heat reaches its peak (yes, i am a total mum). our bodies literally cannot function without water. many symptoms of dehydration are common and unnoticed, some being dry mouth, aches and pains, headaches, moodiness, dizziness, eczema, and so on. i like to take my daily tinctures in my big morning mason jar of water. it is an extra measure of getting your medicine into you, to drink a good amount of water upon rising.

impermanence is something that resonates for me this time of year—-there is this push to be harvesting, infusing, preserving, drying everything at its peak time of harvest and medicinal potency. and then, just as suddenly and miraculously as its blooms first opened; it is gone. it can, at times, feel like quite the scramble, as often the window is quite short, and so fleeting. summer is a true mix of chaos and beauty; the intensity of it all.

nova scotia has scores of wild medicine and food, from native plants to introduced invasives, they seem to all have their place on the table, medicine cabinet, or even simply as food for our pollinator friends the bees. it is easy to get trapped in the convenience of the grocery store and to completely forget what is growing here, and so fresh, abundant and rich in vitamins and nutrients.

this months box includes the following:

c h e r r y, h a w t h o r n e  &  r o s e  e l i x i r – something so simple sounding, and yet incredibly divine, this elixir is perfect for the heart, and the summer heat (and the emotions that can sometimes come with it). cherry flowers, hawthorne flowers & rose petals combine to bring you a potent and yet wildly delicious dose of relaxing, nerve soothing, anti-inflammatory (physically or emotionally) and cough relieving medicine. try it when you need a pick me up, or find yourself overwhelmed with anxiety. hawthorne and roses are a tonic for the heart. they are known to pacify heart issues, from high blood pressure to heartbreak. we have infused these flowers in brandy, and mixed in rose infused honey for an extra dose of roses. i could go on about roses for a long, long time. .. an often underestimated medicinal. take as needed, can also be added to tea or water, yogurt, smoothies, go wild. refrigerate, but do consume within the next few months (though it should be fine longer).

h e r b a l    m o u t h w a s h – a blend of anti-inflammatory and anti-bacterial herbs in an alcohol base. contains sage, peppermint, oregon grape, willow and propolis. a natural alternative to chemical mouthwashes, propolis is antimicrobial, and is being studied for its deterrent effect against plaque, gingivitis and tooth decay. swish around in your mouth and then spit out to leave your mouth feeling minty fresh and clean. perfectly portable for impromptu needs, i keep one in the car, and one by the bathroom sink. this is one of my favourites.

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i t c h   s t i c k s – this handy version of our itch-be-gone-salve features some cooling plants to bring relief from itchy skin, bug bites, bee stings, rashes and other skin irritations. these green plant allies are naturally anti-inflammatory, anti-bacterial and soothing to itchy, dry, irritated skin. can be applied topically to any rashes, minor cuts, stings, bites, etc. contains: organic cold-pressed sunflower oil from quebec, local beeswax, plantain, mint, goldenrod and marshmallow leaves.

w i l d b e r r y   r o s e   s h r u b – shrubs, oxymels (or drinking vinegars) are a blend of apple cider vinegar and honey, infused with herbs or trees or fruits, to be added to sparkling or still water, or mixed into cocktails. this shrub contains blueberries, raspberries, blackberries, saskatoon berries & wild rose petals, infused in local, raw organic apple cider vinegar, with local honey.

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s p r u c e  s a l t – a well-loved favourite, this is created by infusing spring time spruce tips with sea salt, letting them dry and meld in flavour. this is delicious sprinkled on roasted veggies, salads, venison, fish, or anything that you fancy sprucing up. bad pun.
f i r e w e e d   b u n d l e – this lovely boreal herb has been used in russia and parts of europe as a tea and tonic for centuries. it grows across canada, and is the official flower of the yukon. it is commonly one of the first pioneering plants to return after a forest fire. cooling, blood purifying and highly anti-inflammatory, it is helpful for skin irritation, can be made into a tea and used as a wash for redness and acne. the spring shoots are similar to asparagus, and the leaves make a lovely tea. in russia it was fermented similar to the process of green/black teas, and called “kapor tea” (or ivan chai), which was used for stomach aches, and very high in vitamin a and c. the further up north fireweed grows, the more vitamin c it contains. studies have also shown that fireweed can help encourage good gut bacteria, and is actually anti-candida. traditionally, first nation peoples drew upon it for digestive upsets and intestinal worms, or drank it as a pleasant and relaxing tea. this bundle can be used as needed for tea, or in the bath, or (when you are sure it is completely dry), garbled between your hands to crush it into smaller pieces, and stored in a jar for winter use.

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daylilly buds – a rich source of iron and protein, day lilly buds can be eaten raw or cooked. traditionally in asia they have been dried and used as a thickener in soups. they were also used for their medicinal value, as pain relief in labour, for fever, detoxifying the blood, and as a sedative. intriguing for what some would assume was a common garden ornamental. these buds are absolutely delicious sauteed with butter and garlic until tender. can be added to stirfries with other veggies, or eaten alone as a snack.

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thanks for your support. you enable us to continue to pursue a greater understanding of our wild surroundings, traditional crafts, foraging, herbal medicine and allow us to carry on our way of life.

i wanted to say again, that we are very open to trades, partial and complete monthly exchanges. some things we are interested in are: grass-fed beef, free-range eggs from organic fed chickens/ducks, herbal meads, organic local fruit, bones (from grass-fed beef, etc), ethically hunted deer/moose, etc, etc, etc. try us, we are happy to discuss possibilities, and don’t want you to miss out on wild or herbal wares due to lack of money.

if you are interested in signing up for august’s wild food & medicine box, drop us a line. more info: click here.

 

summer heat —- cooling herbs.

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summer solstice has come and gone. now, as summers heat reaches (what i hope to be) its peak, it is time to turn our attention to cooling herbs.

it may seem counter-intuitive, but ice cold drinks can actually make you hotter, and thirstier in this hot weather. ice cold water only lowers your body temperature momentarily, then as it actually cools your digestive fires, your body has to work twice as hard to warm up your digestive system, which can leave you thirsty and hotter. that being said, i would have a hard time drinking a hot cup of tea on a sweltering summer day, so let’s go with room temperature.

one of the most satisfying and delicious ways i know to enjoy cooling herbs and teas in the summer time is sun tea.

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sun tea is made by adding herbs to cold tap water, and letting them sit all day in a glass jar or container somewhere in the sun. this is an extremely energy efficient way of making a cooling and tasty infusion.

cooling herbs can help cool down our bodies. plants that are considered sour, astringent and diaphoretic can all be helpful. diaphoretics can stimulate sweat, which can aid our body in releasing heat and toxins from our skin. this is why people in hot climates often eat such spicey foods. astringent herbs are drying and cooling, which can be helpful in humid heat. think of rose. sour herbs are cooling and contracting, think of berries.

some herbs that i find incredibly useful for cooling down on a hot summers day are:

  • roses – rose petals are plentiful in the summer time, they grow wild alongside the ocean and various other places. (as always, make sure to harvest in a clean, non-polluted area, not near busy roads). roses are cooling and astringent by nature, as well as calming and healing for the heart. they can also be helpful in alleviating skin rashes, which are sometimes a sign of summer heat. if you add lemon juice to a sun infusion of roses, your water will turn a gorgeous shade of pink.
  • elderflower – a cooling diaphoretic, elderflower is wonderful for the heat, as well as fevers. as a diuretic, it can also help flush heat out of the kidneys. a delicate and lovely flower, it can be made into a delicious cordial as well.
  • mint – the active constituent in mint is menthol, which can aid in digestion and heartburn (both of which when agrivated can be a symptom of heat). it is incredibly cooling, as most of you know, and can be settling to the stomach. a cool infusion of mint is different than a hot infusion, you might be surprised.
  • chamomile – this gentle but effective cooling flower is soothing to the digestive tract, as well as anxiety and insomnia. it is helpful with inflammation and rashes.
  • marshmallow – a common garden ‘weed’, marshmallow leaves, flowers and roots are all cooling, and are actually better extracted by sun or cool water. it is a demulcent, which means it is a bit mucilagenous and will leave a mildly slimey coating on your mouth, throat and digestive organs, which can be cooling and healing to boot.
  • lemonbalm – this fragrant plant is both calming and cooling. it is citrusy in flavour, and cool in nature. it will grow prolifically in most gardens. it is also soothing to the nerves, something of mine that i find gets quite frazzled in the busy summer months. also helpful for hot flashes.

all of these herbs are safe for children and pregnant mamas. they can be made in a sun infusion, or a hot tea (which you can stir a tad of honey in if you fancy, and then refrigerate to have later as a chilled, cool tea). you can experiment mixing and blending different combinations until you find what works best for you. and enjoy.

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may’s wild food & medicine box

hey folks, if you missed out on our may wild food & medicine CSA share, this is a sneak peak of what you would have found inside. . .

we wild-craft all our own medicines and foods, and create everything we make in small batches with the finest quality and most local menstrums we can find.

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may’s box

maple mushroom elixir – firstly, this is divine. it tastes of earthy maple goodness, like deep and rich medicine of the woods. help your body ease into spring, support your immune system with anti-viral and anti-microbial properties to ward off sickness, disease and infection. help your body adapt to stress and adrenal fatigue, soothe inflammatory response, grapple with your spring allergies, get your antioxidants, and support your liver. taking your medicine doesn’t always taste this good, mushrooms especially can be a bit bitter. this is a double extracted tincture. firstly, all the mushrooms are put in fresh maple sap, and simmered for many hours on the woodstove until it becomes a dark infused maple syrup. then we have added mushroom tincture for preservation, as well as more medicinal benefits. you won’t find this anywhere else. contains responsibly wild-crafted chaga, reishi, turkeytail, maitake, oyster mushrooms, rosehips and organically grown shitakes.. . take at first sign of a cold, or as a preventative. also tasty in hot tea or carbonated water as a medicinal spritzer.

stinging nettles – watching these tiny green fists unfurl and poke their way towards the sun brings me such joy. to me, the nettles represent the return of spring, and the wild greens. i know few plants who bring so much to the table, medicinally and nutritionally, and i am joyful for their return. their sting was reputedly used by soldiers who suffered long cold marches, and they flailed themselves back to feeling with stinging nettles, to help get their blood circulating. they have also been used in the topical treatment of arthritis. nettles are a blood purifier, they can lend their healing properties and help with eczema, and other skin problems. they are anti-inflammatory and a diuretic, and can be helpful with irritations of the urinary tract. they are helpful in protecting against hair loss, dandruff, internal bleeding, diarrhea, lung congestion, kidney stones, parasites, gingivitis, cancer, anti-aging. . .it really does go on and on. they are a rich source of vitamins (including B1, B2, C & K), minerals, amino acids, chlorophyll and iron (helpful for pregnant and breastfeeding women, or anyone else who might be suffering from an iron deficiency). they are so green, and so delicious. these nettles are delicious steamed or sauteed with butter (or added to pesto once steamed), added into stir-fries, or put some in a mug and pour hot water overtop for some fresh tea. (one of my favorite ways to enjoy them, steep as long as possible, or overnight in a thermos). note: they sting! handle with care. i wouldn’t recommend eating raw, unless you are feeling very brave (or you chew them very quickly). if you become hooked on nettles, please inquire about ordering more, we have a bounty of them for while they are in season, and they are really quite divine.

 

stinging nettle pesto

4 cups fresh picked nettles

2-3 cloves garlic

heavy dollop organic olive oil

dash of lemon juice

salt and pepper

steam the nettles in a bit of water, covered until bright green and tender. blend in a food processor or blender with other ingredients until smooth. add more oil or water if needed.

savour with carrot sticks, crackers, on top of eggs, added to stir fries, or anything savory. delicious.

spring tonic – this is a tincture is helpful for the transition into spring. it has a variety of uses, from spring allergies, to blood and liver tonification, bile stimulation (aiding with digestion) to helping with skin disorders. spring allergies can be a real damper, and nettles are full of antihistamines which can help soothe the symptoms. the blend of herbs help with cold and flu recovery and prevention as well. best taken before meals, a dropperful diluted in hot or cold water, juice or smoothie, morning and night for prevention of seasonal allergies, as a spring tonic, and to help with digestion. contains: stinging nettles, dandelion root & leaves, red clover, ground ivy and golden rod infused in organic alcohol.

cattails – these tasty shoots are good for the nibbling. cattails are often considered a survival food, but we do eat them at least a few times a year, when we can find them growing in clean water (not ditches). they can be peeled back similar to leeks, most of the part eaten is the white bottom part, or when it’s just starting to turn green. you will be able to tell, as it gets tougher as you nibble your way up. they can also be sliced and sauteed in stir-fries, or added to salads. sometimes we like to barbeque them, leaving all the outer leaves on, and then eating them with salt and butter. the flowers can be dried and used for flour. and the native americans used cattails for food, as well as insulation, basket weaving, and even hats. different parts of the cattail are edible in different seasons.

cattail salad

cattails sliced thinly

a dash of olive oil

a dash of apple cider vinegar

a dash of tamari

chopped chives or green onions

wintergreen shrub – shrubs are a delicious and delicate creation. they are essentially a herbal infused concentrate, a harmonious blend of organic (local NS) apple cider vinegar and honey (local unpasteurized). they were traditionally used since mideival times to help get your medicine in to ya. they are also delicious. they can be mixed into bubbly or still water, hot or cold, or added to cocktails. they are wildly refreshing, soothing to sore throats, and also boast whatever benefits of the herbs they are crafted from. this wintergreen shrub is a tonic and aromatic beverage. wintergreen is a local wild plant that has been used externally for pain relief, and internally for congestion. it is also an ingredient in many toothpastes. * do not drink if you are pregnant.

spruce chap – soothing, moistening and healing for chapped, dry & sunburned skin. wild-crafted spruce pitch (resin) is highly anti-bacteria and excellent for wounds. we infuse the spruce pitch in cold-pressed organic sunflower oil from a small farm in quebec, and mix it with local beeswax. the containers are compostable.

bay of fundy chaga sea salt – this is a truly unique and exciting new endeavor into our salty shores. this sea salt was made with filtered bay of fundy water, then simmered on the woodstove with wild-crafted chaga, to bring you a new and intriguing flavor and color. use as you would normal sea salt. savour and enjoy.

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if you are interested in signing up for june’s box, contact me for further details. we are offering drop-off points to annapolis royal, berwick, wolfville, lunenburg & halifax. cheers!

ground ivy

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ground ivy (left), dandelion greens (top), violets (bottom)

ground ivy (glechoma hederacea) is a low creeping plant in the mint family, with dark, lovely green leaves and sweet little purple flowers. a familiar sight upon many lawns, shady areas and edges. it is said to be one of the first herbs brought over by settlers from europe, where it was appreciated for its many uses, medicinal and otherwise.

considered a weed by most, some might be surprised to find that this innocuous little plant has a wide array of medicinal uses. firstly, it is high in vitamin c, something that might be lacking in your diet after the long winter months. ground ivy can be soothing for colds, sore throats, bronchitis, flus, as well as seasonal allergies. another interesting attribute—ground ivy has been shown to be helpful for removing lead, mercury and other heavy metals from the blood and body tissues. it is being studied for treatment of HIV, cancer and hepatitis, as well as kidney disorders. topically it can be used for its antibacterial properties, as a poultice to help heal and disinfect wounds, and is said to be helpful for toothaches and ear aches.

it was also used for fermenting beer, before hops. hence some of the names, ‘ale-hoof’, ‘hedge maids’, and why ale houses used to be called ‘gill houses’.

groundy ivy can be enjoyed fresh in tea, dried for later use, or tinctured.

what i love about weeds, is that they are both gentle and effective medicine. often under appreciated and under utilized in the favor for more exotic herbs, ground ivy is another herb often forgotten underfoot, but worth getting to know.

groundivy

 

herbal shrubs.

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shrubs are a delicious and potent herbal infused concentrate. a harmonious blend of organic (local NS) apple cider vinegar and honey (local unpasteurized), infused with wild-crafted and/or naturally grown botanicals. they are sometimes also called oxymels, from the latin word ‘oxymeli‘, meaning ‘acid and honey’).

it is a very ancient remedy, and it is an effective way of getting medicine into you that might not be so alluring on its own. adding the additional medicines from organic apple cider vinegar, as well as honey into the equation. . .

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shrubs can be mixed into bubbly or still water, hot or cold, or make a unique addition to wild cocktails. they are wildly refreshing, soothing to sore throats, and also boast whatever benefits of the herbs they are crafted from.

we are getting to be quite wild about them. they are incredibly tangy and delicious, and versatile.

catch us at farmers markets this year, we will be sampling our seasonal shrub collection.

you can also find them in our new online shop!

 

 

healing herbal broths

 

 

 

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soup in a herbal & bone based broth. wooden spoon a gift from patchy owl

as winter refuses to unclench her icy claws from our eastern shores, my mind wanders to warm soups, and herbal infused broths.

broths are both nutritious and healing, from the inside out. they were once a staple in most houses, simmering on the back burner, considered to be a cure-all. “good broth will resurrect the dead,” says an old south american proverb. broth can be used for the flavorful and  in soups, gravies, sauces, or sipped warm as a morning or mid-day snack.

broth can help boost our immune system, nurse us through sickness, help cleanse and detoxify our bodies, improve digestion, ease joint pain, even help to heal our guts and aid with autoimmune disease.

herbs, mushrooms & seaweeds are a wonderful and nourishing addition to delicious and home-made broths. though herbs are useful in tincture form, this is a newer more potent method of ingesting herbs, while a more traditional, gentle and tonifying approach is herbal teas (infusions and decoctions), and herbal broths.

as a mindful omnivore, i tend to make my broths bone based, from grass-fed cow bones, or free-range organically fed chicken or duck bones and feet. this greats a nutrient dense base for your herbal broth, rich in iron and calcium, amino acids and gelatin. (a great resource on the powers of bone broth is sally fallon, who wrote ‘nourishing traditions’ and ‘nourishing broth’. weston price is also a wealth of information on bone broths for tooth health)

if you choose to not eat animals and are vegan or vegetarian, ignore the first part about bones, and simply start with a vegetable scrap base. as with most of my recipes, they are loose and interchangeable, depending on what you have on hand. broth is made from bones and scraps that would usually be thrown out, it is a truly useful and wonderful way to make use of them!

B O N E        &       V E G G I E         H E R B A L         H E A L I N G        B R O T H

  • 2-4 lbs of beef bones (marrow bones are especially nice) / 1-2 chicken carcasses (you can also save any bones from your meals, lamb, fowl or beef and add these too)
  • 4L glass jar (or foodsafe plastic bucket or ziploc) full of veggie scraps (i save my vegetable peelings, onion skins, herb stems, and any other compostable non-rotten organic veggie scraps throughout the week and stick them in a big glass jar in the freezer. this makes for a vitamin rich and tasty broth)
  • generous splash of organic unpasteurized apple cider vinegar (this helps the minerals in the bones break down to be more easily assimilated)
  • heaping tablespoon of sea salt
  • 4-8 cloves of garlic (to taste. garlic is amazing medicine)

i add this to a big stock pot, and add enough water to cover the bones and veggie scraps. the less water you use the stronger your broth will be, but you can always dilute it later. i do mine on the woodstove, for 12-24 hours. but you can also do it on your stove, or in the slow cooker. ideally you want it to cook for at least 6 hours, but we try and cook it extra long for ultimate absorption. there is speculation about what kind of bones to use and for how long, and it might be work looking into it for yourself, this is just what works for me. if you leave the lid off, your broth will reduce and become more concentrated.

 

this is also when i add tougher more fibrous additions that need to be simmered (decocted) longer for their medicine to infuse.

  • medicinal mushrooms – maitake, shitake, chaga, reishi, turkeytails, etc. these medicinal beauties are wonderful for helping with inflammation, aiding the immune system, helping the body adapt to stress, help with viral infections, inhibiting cancer cell growth, chemotherapy support, and on and on and on. they can all be researched separately for their medicinal value.
  • seaweeds – dulse, nori, kelp, kombu, wakame etc. we are fortunate here in NS to have access to many local and plentiful seaweeds. seaweeds are unique in that they can now provide minerals which are becoming increasingly absent from our land-grown food crops, which are grown in mineral depleted soils. seaweeds are rich in antioxidants, amino acids, iodine, iron, calcium, potassium, zinc, magnesium and so on. there is such beauty in our medicine from the ocean, these weeds of the sea who support our nervous system, as well as the circulatory, endocrine and digestive systems, ease nerve and muscle pain, increase our longevity. . .i could go on. (an article for another time)
  • roots – burdock, dandelion, yellow dock, ashwaghanda, turmeric, ginger. these roots are all lovely additions, for flavor and medicine. they each have their own unique and medicinal benefits for healing and supporting different body systems. burdock, dandelion and yellow dock are wonderful toning and detoxifying herbs, ashwaghanda is an amazing adaptogen (helping and supporting our bodies as they deal with stress and adrenal fatigue), turmeric is anti-inflammatory and wonderous in many ways, and ginger is warming and equally divine in numerous ways.

i will let this come to a boil, and then put on low heat. at this point, i would add more delicate and leafy herbs and materials.

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  • flavorful herbs – thyme, oregano, rosemary, sage. these culinary herbs are strongly anti-bacterial, fight sickness and impart a delicious flavor, to keep it short.
  • leafy herbs – stinging nettles, lambs quarters, dandelion greens, oat straw, horsetail, calendula, etc. these herbs add nutrients and minerals, support our various body systems, and tonifying and helpful for wound and bone healing, fighting infection, glowing skin, strong hair and nails, and so on.

this is a versatile recipe. i like to add freshly ground pepper, tamari, miso, fresh parsley or cilantro, sesame oil, the variations are endless really. the wonderful thing is that you can experiment and find out what tastes good and feels good to you.

i make a big batch of broth every few weeks. i simmer it and then cool and strain it into 1L mason jars (making sure to leave at least one inch of headspace or else your jars will break) and freeze them. they are super easy to pull out and defrost whenever you need. they will last a week or so in the fridge defrosted.

nothing like a cup of warm broth. the benefits are really too lengthy to list. . .