Plantain Herbs-A Medicinal Panacea
If you took a walk outside and looked down at the cracks in the driveway or sidewalks, you will find plantain herbs. Plantain can also be found naturally in lawns and gardens as well as out in the wild.
Some have dubbed plantain as a “common and noxious weed” while others proclaim it as a “miracle herb”. You would recognize the plantain by its broad leaves (sometimes referred to as “Broadleaf Plantain”) growing from its plants bottom. The leaves are ovate or egg-shaped and are found to be ribbed and jagged. The flowered stems grow up to a height of 4-10 inches with long, slender barbs of dense purple-greenish flowers. The flower contains up to 30 seeds and multiplies and disfigures lawns rapidly. It is a rough and tough perennial plant very much like the dandelion. Please take note that plantain – the starchy, banana-like fruit, is completely different and not related to the plantain “herb/weed” discussed here! See pictures of plantain here!
Plantain Uses:
Plantain herbs have a long history of use dating way back to the 14th century. It has been coined a medicinal panacea, for plantain herbs have been known to be a “cure all” for typically every ailment. The American Indian gave plantain the name “Life Medicine” for its variety of uses. In the United States, the plant is nicknamed “Snake Grass Weed” due to its efficiency in cases of rattlesnake bites where the plantain roots juice is mixed with salt and applied locally to the wound. When any form of the leaf is applied to a bleeding surface, plantain is safe and effective for it quickly stops the blood flow and will repair tissue damage. Plantain has an astringent property that has been used for inflammation of the skin, malignant ulcers, boils, burns, insect bits, sunburns and has been used as a general pain reliever. Plantain is known to be an effective medication for an enlarged prostate, colic and is a remedy for respiratory disorders like colds, sore throats and tonsillitis. It has been known to treat bruises and broken bones.
Among the many other plantain uses, this herb is very popular as a body purifier and cleanses the body of all toxic elements. Plantain will open obstructions in the liver and spleen. It has been used as an alternative medicine for asthma, emphysema, bladder infections, bronchitis, fever, hay fever, hypertension, rheumatism and diabetes. It has been said to be effective with epilepsy, dropsy and jaundice. Additionally, plantain treats ear infections. When the juice is dropped into the ears (3-6 drops twice a day), it will ease the pain and will restore hearing loss. And get this smokers; plantain causes a natural aversion to nicotine in tobacco. It is now being used in “stop smoking products”.
Plantain roots, seeds and leaves can all be used internally and externally. They can be used as teas, washes, poultices, infused oil, lotion, cream, salves, decoctions, juice, tincture, ointment, gargle and syrup. Plantain has never been associated with any common side effects and is thought to be safe for infants and children as well. There is no information available regarding its use by pregnant or nursing mothers, although topical applications appear to be safe. The American Herbal Retailers Association has classified plantain as “able to be safely consumed when used appropriately”. However, there have been rare reported incidences by allergy sufferers having flare-ups when exposed to the plantain pollen. As with any medication, use in appropriate, moderated applications and always pay attention to your bodies needs.
Plantain Nutrition:
If the above were not enough, plantain is also an edible herb. Plantain is very high in beta-carotene, vitamin A and C (ascorbic acid), vitamin K, calcium, potassium and fiber. You will want to harvest the young, tender leaves in the spring and toss them into your salads, or steam and use plantain as a spinach alternative. The leaves have a tendency to get tough quickly, so be sure to harvest only the youngest leaves. The flowers bloom all summer long and the stalks can be eaten raw or cooked. When you harvest the seeds, you will find a nutty flavor. They can be heated and dried then added to a variety of foods or ground into flour. (The seeds tend to have a mild laxative effect, almost like psyllium, which is used in commercialized “Metamucil” so you will probably want to use it sparingly.) The fresh leaves, seeds and roots can all be brewed to make herbal tea. You can dry every part of the plantain herb for later medicinal or culinary purposes. Note: Never harvest any plants along roadways due to exhaust residue or sprayed pesticides. Remember to always harvest or purchase your herbs from a reliable source.
Recipe-Plantain:
Plantain Infusion- for internal and external use: The process of seeping the leaves, roots and/or flowers in already boiled water for a long period of time. To make Tea: This recipe all has to do with your own personal tastes. Some people like tea strong…others like it weak, according to their own personal palate. (Of course there is always honey, lemon or another sweetener available) To start experimenting with brewing your own plantain infusion, start out with 1 tablespoon of freshly; mashed/ground leaves (you can mash the herbs in a food processor) (1/2 tsp. dried) per 1-cup boiled water. You can also use a mixture of flowers and roots along with this. Remember to place it all in a tea ball or cheesecloth so you will not have the residue floating in your cup. If you have found your seeped tea to be too weak, drink it like water anyway to soothe the throat, lungs, bowels and any other internal organs along the passage way. If you are a smoker, add a bit of honey or other sweetener and drink it to stifle the nicotine cravings throughout the day. Regardless, drink this tea accordenly. Remember, this herb is a medicinal panacea!
If you have found your brewed tea to be too strong…do not throw it out. Use it as a wash by applying the tea to a cotton ball or absorbent cloth then squeeze a few drops into the ears for wax buildup and for better hearing. Better yet, place the tea absorbed cotton ball on the eyes to soothe them after a long, stressful day. This method will cure pink eye or any other eye ailment within days. If you have an open wound, rash, insect bite, sunburn or any other scar tissue present, apply the cotton ball to the effected area externally and continuously until there are no other traces of the ailment found. There have been reports of plantain fading stretch marks and scars.
Infused oil: To start experimenting: fill a pint sized container with freshly crushed plantain leaves (if you are using dried leaves-only fill the jar half full) then pour any type of vegetable oil over the top to fill the jar-leaving enough room to shake the contents. Let the jar sit in the sun and heat for at least 2 weeks. After the allotted time you will find the concoction to be a beautiful dark green color. (It gets better and more potent with age, but to an extent) Strain the mixture and then apply the oil to soften facial tissue. Use it nightly to ease wrinkles, age spots etc. You can use plantain oil on babies/young children’s skin instead of commercialized lotions or creams, (Plantain is 10% of the ingredients found in commercialized Vaseline Jelly or Vaseline Intensive care products.) to cure diaper rash, cradle cap, and diaper yeast infections.
Poultice: A pasty substance. Applied externally. After you have infused the plantain herbs and have strained the residue, you can then use the strained residue as a poultice, a paste like substance, to be applied as a more localized version of the infused form. Infusions get to the blood stream internally. A poultice is external and takes time to be absorbed through the skin tissue locally. Both have their benefits according to the treatment necessary. Apply a poultice to insect sting bites, sun and windburns or broken bones.
This is probably the best time to mention the purist form of plantain herbs: the act of chewing. In an emergency, when a person has been stung by a bee, wasp or rattlesnake, or perhaps is allergic to any of the above, you will need to insert the leaves (in more extreme cases, the flower and root as well) into your mouth and chew the substance, letting your saliva intervene with the mixture, then keep chewing to obtain a juice. You will then want to literally spit the substance upon the wound or infected area immediately. Keep applying the measure until the affected area is covered completely. Let rest, then apply additional plantain as needed when the “spit mixture” has been absorbed of moisture.
This is the most potent measure of Plantain available. Most people object to this measure because of its raw acrid taste…but it is the most potent and effective measure to administer to any infected ailment, especially in an emergency. If you have an infected, broken tooth or suffer from gingivitis, chewing a mixture of plantain parts in your mouth will cure the ailment.
Decoction: internal or external use. The process of boiling the plant material in water for 8-10 minutes. Then strain. For thrush, take 1 oz of the seeds and boil them in 1 ½ pint of water. Let the mixture boil down to 1 pint then let sit for about 20 minutes. Strain and cool. The syrup can then be mixed with sugar or honey and given to a child in tablespoon doses, 3-4 times per day. The syrup will also provide relief from coughs, congestion or sore and inflamed throats. Used as a juice, take 3 cups of fresh plantain leaves to one cup pure liquid honey. Crush the leaves in a food processor, drain then squeeze the juice using cheesecloth. Combine 1 cup of the juice with honey and simmer on the stove for about 10 minutes on low heat, stirring regularly. Let it cool then transfer to any container. Drink 1 spoonful of this nectar 3 times daily to fight fatigue, anemia or flu like symptoms.
By now you can see that plantain herbs are very useful for numerous applications. The plant’s leaves can be taken as a juice, tincture and syrup. An infusion prepared with the plantain’s seeds is also very useful in treating various disorders. Externally, the herb’s leaves may be applied as a poultice, ointment or cream, wash and gargle. And the list continues.
Learn how to add plantain herbs to your own Home Herb Garden Here!
Successful Gardening!
Kali S Winters
Learn more about the Wild Dandelion and Cattails
Other Articles of Interest:
Home Herbal Remedies-
Growing Herbs in Pots-
Indoor Plant Growing-
Additional Articles-
Bee Pollen Recipes
Bee Pollen is a powder-like material that is produced by the anthers of flowering plants and gathered by the bees. It has been called the world’s only perfect food because it contains every nutrient the human body requires. In other words, you could survive on nothing but water and bee pollen!
Contains:
- 8-40% Protein
- B-Complex Vitamins
- Vitamin C
- Amino Acids
- Essential Fatty Acids
- Enzymes
- Calcium
- Copper
- Iron
- Magnesium
- Potassium
- Manganese
- Carotene
- Sodium
- Plant Sterols
- Simple Sugar
Like other bee products, bee pollen has anti-microbial properties as well as an anti-biotic, anti-viral, antiseptic, and anti-fundal properties.
Useful for combating fatigue, depression, cancer, stimulating the reproductive ststem for males and females and eases digestive and colon disorders. It also helps people with allergies because it strengthens the immune system.
Choosing Bee Pollen:
Bee Pollen should not form clumps and should be stored in a tighlty sealed container and refrigerated. Like other bee products, you should only choose locally produced bee pollen, this is especially important for anti-allergenic properties.
Heat destroys bee pollen’s vital enzyme activity and lowers the nutrient value so it is not recommended for teas or cooking. Instead try adding granules to yogurt or cereal, or mix with cinnamon and add to applesauce.
Bee Pollen Candy
- 1/2 cup Bee pollen
- 2 Tbls cocoa
- 2 Tbls water
- 3 Tbls Raw honey
- 1/2 cup rolled oats
- 1 Tbls Vanilla
- 1/2 cup crunchy Peanut Butter
- 1/2 cup Tahini
- coconut for rolling
- 1 tsp. nutmeg
- 1 tsp. cardamom
Dissolve the cocoa in water and mix with bee pollen in a medium sized bowl. Add the raw honey and mix well. Then add the peanut butter, tahini, Bee Pollen, rolled oats, vanilla, nutmeg and cardamom and mix thouroughly. Using your hand or melon baller, form into small balls, roll in coconut and store in the refrigerator or freezer.
CAUTION!
An estimated that .05% of the population is said to be allergic to bee pollen. So it is wise to start with just a few granules, then wait for a reaction before increasing the dosage.
Successful Gardening!
Kali S Winters
Learn How To Plant and Care For Orchids-1 of 12 Free E-Books Here!
Learn more Wild Food Recipes:
Alert: Harvesting Pre-Cautions
Natural Dandelion Recipes
Rose Hips Recipes
Chickweed Herb Recipes
Sea Kelp Benefits
Cattail Plants-The Supermarket of the Swamp
You may have noticed the cattail plant along the roadways near marshes and swamps. But, did you know that cattails are probably one of the most important wild plant foods around and definitely worth knowing about?
The uses of cattail are versatile, for every part has its purpose during different parts of the year. You can easily recognize a cattail plant. None of the look-alikes grows much more than a few feet tall, so by mid-spring, the much larger cattail becomes unmistakable. It’s easy to harvest, very tasty and provides a rich source of nutrients. A stand of cattails is as close as you will get to finding a wild supermarket for it has been dubbed: “the supermarket of the swamp” due to its variety of uses.
Cattail Shoots-The Edible Cattail!
In spring, as the cattail flower spike is developing, it can be tore off and eaten like corn on the cob. The cattail shoot has an odorless, tender, white, inner core that tastes sweet and mild. They taste like a cross between a tender zucchini and a cucumber, making it perfect to add to salads or sandwiches. If you add the cattail shoots to soup towards the end of cooking they will retain their crunchiness. They add a tasty flavor to stir-fries as well. The cattail shoot provides an excellent source of beta-carotene, niacin, riboflavin, thiamin, potassium, phosphorus, and vitamin C. It’s one of the best naturally wild vegetarian resources of protein, unsaturated fat, and it contain no calories. It also provides nutrient rich enzymes and minerals.
You can collect the cattail shoots after a period of dry weather. The ground may be a bit muddy so you will want to wait until the ground is more solid for better footing. Be sure to bring along a plastic baggie to collect the moist and sticky jelly. The jelly can be used on boils and burns later on. To increase your harvest, find a larger stand of cattails. The best yield is just before the flowers begin to develop. You will want to use both hands to separate the outer leaves from the core. After pulling the core out, peel and discard the outermost layer of leaves until you reach the edible part, which will be soft enough to pinch with your fingernail.
Cattail Leaves
In late spring when the bases of the cattail leaves are young and tender, they can be eaten raw or cooked. The raw form can be added to salads or sandwiches. The cooked form is similar to spinach but better tasting. The dried leaves can also be twisted into dolls and toy animals for children, very much like the cornhusk dolls found in the market today. Cattail leaves have been found on thatched roofs, woven into decorative baskets and rugs, and have even been used for supports for the backs of chairs.
Cattail Rhizomes
The underground lateral stems called rhizomes, can be harvested from late autumn to early spring. They are starchy, like potatoes, and are unchewable so the starch must be scraped off or sucked from the tough fibers. An alternative method of harvesting is to tear apart the rhizomes, wash and dry them, then pound the fibers to release the starch within. Then sift. The starch is very sweet and tasty, a great energy rich food source, and can be eaten raw or added as a thickening agent when cooking. The buds attached to the rhizomes, are also edible and make a tasty cooked vegetable. Get a taste of the wild food by hunting for cattail in your area.
Pollen Nutrition
Cattails are plants that have flowers with both male and female parts. The male flowers form a narrow spike at the tip of a vertical stock. The male usually withers once the pollen has been shed. The pollen can be collected and used as a flour supplement or thickener for gravy and soups. You can also eat the pollen raw, sprinkle it in yogurt; mix it up in fruit shakes, oatmeal, or salads. People have paid an outrageous amount of money to obtain the pollen from health food stores. The commercial form of the pollen is sold in capsules but does not contain the flavor, energy content, freshness, nutrition, and price value like that found in the wild. The pollen is a great protein and energy source.
During its short season, the pollen can be collected on calm summer days so that your bounty is not scattered in the wind. Take the flower heads and bend it down so you can place a large paper bag over the top. Then gently shake it. After letting the pollen settle and sifting out the debris, you can then use the pollen to add to whole grain flour for baking breads, muffins or pancakes.
Cattail Candle
After the pollen has been removed, the cattail is no longer edible. You can then dip the brown flower heads in wax and use the stem as a slowly burning candle. The smoke will drive away the insects.
Cattail Seeds
The large numbers of tiny female cattail flowers form dense cigar-like spikes on the stem just below the male spikes. When ripe, the heads disintegrate into a cottony fluff, leaving the seeds to blow in the wind. The female part must remain connected to the rest of the plant until the seeds have matured and dispersed. But beware, the plant’s airborne seeds have been known to irritate the skin and can trigger asthma.
Cattail Down
Cattails were a major staple for the American Indian. There was no need to cultivate the cattail, for the Indians found it in such great supply. They used the “down” to line moccasins, for bedding, diapers and baby powder. One Native American word for cattails meant “fruit for papoose’s bed.” The Indians also used cattails medicinally. They boiled the rootstock and used it as a diuretic for increase urination or used the jelly-like paste found between the young leaves for sores, boils, wounds, burns, scabs and inflammations. It was a major ingredient for smallpox pustules.
People today use the cattail down to stuff pillows and clothing items. Word of caution: when using the down of cattails-always use batting material to completely cover the down. The fluffy down may cause skin irritation.
Discovering cattails are always a sure sign of water. Their microorganisms have been known to improve water and soil quality. Scientist are now experimenting with the cattail to remove the poisonous elements of arsenic from drinking water. This form of filtration system may be one of the only ways to provide cheap water filtration for developing nations. How incredible is that!
Learn some great Wild Food Recipes Here!
Learn about Dandelion Herbs!
Successful Gardening!
Kali S Winters
Alert: Harvesting PreCautions
Alert: Rules for Harvesting– Precautionary measures
1. Be entirely certian you know the plant your are harvesting. If necessay use several different field guides, consult a knowlegeable person and if you are still uncertain, watch it through the seasons to confirm your ID
2. Be entirely certain the area you are havesting from has not been sprayed with pesticides or has been subjected to other harmful chemicals that are not conducive to human health. Areas to be careful of are: lawns that have been treated, roadsides, golf courses, and along power lines.
3. Tread lightly and never pick too many plants for an area. The general rule is to only pick 1/3 of the plants in an area. Less for endangered plants. Maybe more for prolific plants like the dandelion or yellow dock.
4. Remember that these are recipes, not a field guide. The user takes full responsibility for correctly identifying, harvesing, and using these plants.
Wild Food Recipes:
Bee Pollen
Sea Kelp
Burdock Root
Yellow Dock
Sea Kelp Benefits
Seaweed (Kelp)
Seaweed is a nutritional powerhouse that nourishes us by supplying practically every needed nutrient for our body’s functions. All of the minerals required for human beings including calcium, sodium, magnesium, potassium, iodine, iron and zinc are present in sufficient amounts. There are additional trace elements in seaweeds: Kelp, a brown seaweed also has significant amounts of Vitamins A and C, as well as B1, B2, B6, Niacin and B12- of which is rarely found in land plants.
Taken daily, seaweed can improve the health of your hair, support joint health, and help to rid the body of heavy metals. For those wanting to lose or maintain their weight, kelp is high in iodine supporting the thyroid and metabolic function.
Adding seaweed to your diet along with taking a muilt-vitamin is a very smart choice.
Seaweed Energy Bars (Theres are a favorite in our house)
1/2 oz. of kelp (Nereocystis) fronds
2 cups of almonds, hazelnuts or sesame seeds
1/2 cup of maple syrup
Oats (optional)
Coconut Oil (optional)
Powder the kelp fronds by placing them in a blender or using a mortar and pastle. Do the same with the almonds or hazelnuts. If using sesame seeds, leave whole. Add a 1/2 cup of maple syrup and mix well. Melt some coconut oil onto the cookie sheet (optional). Use a rolling pin to spread them onto a cookie sheet leaving them about 1/4″ thick. Use the oats to keep the dough from sticking to the rolling pin. Bake at 350 for about 17 minutes or until golden brown. Use a pizza cutter to cut into the bars while still warm and enjoy!
Gomasio
1/2 oz of Kelp (Nereocystis fronds)
1/2 oz of dried stinging nettle leaf
1 cup of roasted sesame seeds
Grind the toasted sesame seeds in a blender or by hand. Combine the kelp and stinging nettle. Use this seasoning on soups, salads, sandwiches or whatever suits your fancy.
Successful Gardening!
Kali S Winters
Learn more about Home Herbal Remedies–There are 2 of 12 Free Bonus e-books available for immediate download here!
Here are More Great Wild Food Recipes:
Alert: Harvesting Pre-Cautions
Stinging Nettle Plant Recipes
Yellow Dock Herb Recipes
Natures Herbal Recipes
Rose Hips Recipes
Roses hold a certain mystical history. Their exotic beauty and alluring smell combined with prickly thorns have enthralled humans for thousands of years.
Roses have been found entomed with the ancient Egyptian pharaohs, and were highly prized by the Greeks and Romans. Josephine, Napoleon’s wife, adored them and is responsible for many of the hybrids we have today.
Today most roses are grown primarily for their beauty, but historically roses have been an important food source and medicinal qualities. The Okanogan ate the flower buds but not the hops and used the thorns as fish hooks. The Athabascan reportedly placed the thorns in the center of warts, which were said to disappear within a few days. All interior Salish used the baldhip rose species widely for medicinal and spiritual purposes.
Besides being beautiful and delicious, rose hips are high in Vitamin C. It is said that three rose hips have more Vitamin C than a whole orange. They are also high in potasium, Beta Carotine and Niacin.
Harvest the rose hips after they are bright red and have gone through at least one frost. Be sure to leave some hips behind on each bush you gather from to ensure there is plenty for the birds and other animals that graze on the hips. Be cautious of havesting along roadsides to avoid areas that have been sprayed with harmful pesticides. Roses grown for commercial uses should be highly suspect.
- Rose Petals and Hips Recipes
Rose Hip Honey
Gather and freeze rose hips. Once frozen, remove all the seeds from the pulp and fill a glass jar with the pulp. (discard seeds.) Fill the jar with honey and let sit on the counter for about three days. I turn my jar upside down every day. For long term storage keep in the refridgerator. Enjoy on toast, pancakes or in teas.
Rose Petal Honey
Gather Rose Petals when they are in full bloom and look vibrant. Fill a glass jar with the petals and cover with honey. Stir well and refill if necessary. Turn it upside down a couple times a day and it should taste heavenly by about the third day. Spead on toast, pancakes or use in tea.
Rose Hip Syrup
Gather and rinse rose hips well. Remove any stems or flower remnants. Bring two cups of water to a boil and add two cups of rose hips. Simmer for 20 minutes or until the water has been reduced by half. You can also add different spices to the boiling mixture. My favorites have been whole cloves, whole allspice, and cinnamon sticks. Allow to cook slightly and then strain through a jelly bag. Add one cup of honey (or to taste) to the liquid. Stir until combined and place in a glass jar to be stored in the refridgerator. Enjoy this special treat as you would maple syrup.
Variations:
Using the Rose Hip Syrup as a base, you can create all sorts of yummy concoctions.
Rose Hip Sorbert
After making the syrup place the liquid in a glass container and allow to cool. You can add a couple tablespoons of alcohol to the mixture to keep it from freezing too hard. This can be as simple as vodka or a special liqueur. After the mixture is cool, cover and place in the freezer for several hours.
Rose Hip Cordial
After making the syrup, add a half part brandy to the mixture. Allow to cool and then bottle. This gets better with age.
Successful Gardening!
Kali S Winters
Learn How To Plant and Care For Roses-1 of 12 Free E-Books Here!
Want More Great Wild Food Recipes?
Alert: Harvesting Pre-Cautions
Natures Herbal Recipes
Elderberry Plant Recipes
Chickweed Herb Recipes
Burdock Root Recipes
Burdock root is high in iron, minerals, and B Vitamins. Called a “blood purifier” it supports our liver function and can help a variety of skin conditions including eczema, psoriasis, acne or dry skin. It is a wonderful stir fry vegetable and can also be added to soups or chili. To harvest, gather this plant in the fall of the first year-before there is a stalk of flowers and burrs.
Marinated Burdock Root
6-8 first year burdock roots
2 cups of water
2 cups of tamari or soy sauce
2 cups balsamic vinegar
4 cloves of garlic-sliced
One piece of ginger
Wash and thinly slice burdock root, slice garlic and cut ginger into matchstick size pieces. Add to medium skillet with water. Saute until burdock is just tender. Add tamari and vinegar and reheat. Pack into sterile canning jars to seal or store in refrigerator.
Nourishing Bone Broth
Using the left over bones from poultry or beef is a great way to nourish our bodies as well as save money by recycling all that we can.
Several bones from poultry or beef (preferably bones that have marrow)
1 T apple cider vinegar (helps to draw out the calcium)
1 onion coursely chopped
2 carrots coarsely chopped
2 big pieces of burdock coarsely chopped
Several dandelion roots coarsely chopped
2 celery ribs coarsely chopped
Handful of herbs such as Rosemary, Thyme or Oregano
Place everthing in a large pot except for the handful of herbs. Fill the pot with water and bring to a boil slowly. Once it is boiling reduce to a simmer. After awhile you will see some foam forming at the top. Gently skim this off every five minutes until the broth runs clear. Add the handful of herbs and simmer for 8-12 hours. When ready, strain off all materials and discard. Store the broth in the refridgerator or freezer until ready to use for soups, roasts, chilis, etc.
Successful Gardening!
Kali S Winters
Learn more about Harvesting and Drying Herbs!
Want more Great Wild Food Recipes:
Alert: Harvesting Pre-Cautions
Elderberry Plant Recipes
Natural Dandelion Recipes
Stinging Nettle Plant Recipes
Yellow Dock Herb Recipes
Stinging Nettle Plant Recipes
Stinging Nettle Eggplant Parmesan
One diced onion
Olive Oil
4 cloves of garlic-minced
2 16oz cans crushed tomatoes
1 lb of ground meat cooked
2 large eggplants
One bunch of fresh basil
One lb of fresh stinging nettle
2 cups grated mozzarella cheese
Pre-heat oven to 325. Slice eggplants lengthwise and lightly cover both sides with olive oil. Place them on a cookie sheet so they don’t overlap. Bake them in the oven for 12 minutes then flip over. Bake for additional 10 minutes more or until they are translucent in the middle. Once done, raise the oven temperture to 350.
Fill a large pot with water, bring to a boil, and add the fresh stinging nettle leaves. Boil for about 10 minutes then strain. Reserve the nettle water for drinking or for a rich fertilizer.
Meanwhile, in a large skillet or sauce pan, saute onion in olive oil until translucent. Add the garlic and saute for two minutes more (being careful not to overcook the garlic). Add the cans of crushed tomatoes, the cooked ground meat, basil and boiled stinging nettle. Let simmer for 15 minutes.
In a large casserole place a layer of eggplant, followed by a thick layer of tomato mixture and a sprinkling of cheese. Continue this until ingredients are used up or there is no more room. Bake in the oven for 45 minutes.
Stinging Nettle Pizza
One homemade pizza dough (try adding some dock seed flour)
One jar/can of pizza sauce
3 cups of boiling stinging nettle (see above recipe)
Any additional toppings
2 cups of grated Mozzarella
Prepare pizza dough according to directions. Cover with a layer of pizza sauce, followed by the stinging nettle and any other additional toppings. Coat with a layer of cheese. Bake in the over at 350 for 10-15 minutes or until the cheese is browned and the sauce is bubbly.
Successful Gardening!
Kali S Winters
Learn more about Home Herbal Cures–2 of 12 free e-books available here!
Additional Wild Food Recipes:
Alert: Harvesting Pre-Cautions
Dandelion
Chickweed
Rose Hips
Burdock Root
Elderberry Plant Recipes
Elderberries are a delicious treat that offer us medicinal benefits as well. Long touted as a remedy for colds, I thoroughly enjoy sipping my elderberry cordial to ease coughs and a sore throat. Remember to always use heat when preparing any part of the elderberry.
Elderberry Cordial
4 big bunches of elderberries
Honey
Brandy
Place berries in the freezer overnight. Once frozen, they are much easier to remove from the stems. Use a fork to graze the berries from the stems into a medium sized cooking pot.
Place on low to medium heat and use a spoon to crush the berries and squeeze out the juice. Bring to a boil and then simmer for 20 minutes. Pour through a fine sieve strainer lined with cheesecloth. Squeeze the cheese cloth to get every drop you can from the berries (You will be glad you did)
Return the juice to the stove and add enough honey to taste. You can keep this in the refridgerator for about a month-or you an add an equal part of brandy which will preserve it for months to come.
Sip when sick, or when craving this delicious beverage.
Elderflower Amish Oatmeal
1 1/2 cups oats
2 bunches of elder flowers
1/2 cup milk
1/4 cup melt4ed butter
1 egg
1 tsp. baking powder
3/4 tsp salt
1 tsp vanilla
Warm milk to serve
Fresh fruit-Brown sugar- or other preferred topping
Remove the flowers from the stems. Combine the oats, flowers, sugar, baking powder and salt in medium bowl. In a separate bowl, combine the melted butter, milk, vanilla and egg. Mix the two together. Spread evenly in a greased 9 x 13 inch pan. Bake at 350 degrees F. for 25-30 minutes or until edges get golden brown.
Immediately spoon into bowls, add milk. Top with fruit and brown sugar if desired.
Successful Gardening!
Kali S Winters
Learn all about Home Herbal Remedies as well as Herbal Teas! Three Free bonus e-books Here!
Want More Great Wild Food Recipes?
Alert: Harvesting Pre-Cautions
Burdock Root Recipes
Chickweed Herb Recipes
Stinging Nettle Plant Recipes
Yellow Dock Herb Recipes
The young lender leaves of yellow dock are a wonderful spring green that can be eaten as a salad or cooked as a potherb. I love chopping up these leaves and mixing them with other salad greens. Besides being high in iron, the leaves also contain significant levels of calcium, potassium, and beta carotine. They have a slight lemony twang to them, which indicates the presene of oxalic acid (Which is also found in beets, spinach and rhubarb leaves.) Because of the oxalic acid found in yellow dock leaves, it is not recommended to eat large amounts of raw greens.
Dock Seed Flour
Harvest yellow dock seeds in the late summer or fall when they have turned a rusty brown color. Place them in a brown paper bag and leave them on their side for a couple hours or perhaps overnight. (This lets any bugs that may have been living in the seeds crawl out.) Go through the seeds picking out any leaves or other debris. Once it looks good to you, place the seeds in a blender or food processor until it has ground into flour. You can add this hearty flour to your pie crusts, breads or the cracker recipe below. Store this flour in a glass jar.
Dock Seed Crackers
Mix together:
One Cup of dock seed flour
One tsp of salt
One cup flour of your choice (My favorites are whole-wheat pastry flour and rye flour. Brown rice flour is also an alternative that is gluten free. It provides a more “nuttier” taste.)
Mix in enough water to make a pliable, but not sticky dough.
On a well-floured suface, roll dough as thin as possible. Cut into desired shapes or transfer it whole to a well-oiled cookie sheet.
Bake for 10-12 minutes at 375 degrees or until crisp. These hearty crackers go great with Brie or goat cheese.
Yellow Dock Frittata
This breakfast dish can be made with any wild greens, but Yellow Dock gives it a nice lemony taste.
1 cup Yellow Dock leaves, cooked and well-drained
6 eggs
2 Tbsp raw cream
1/2 tsp salt, dash of pepper
1 medium potato
1/4 cup minced onion or leek
2 Tbsp butter
1 cup grated goat cheese
1 tsp dried basil
1 Tbsp mustard
Peel and finely chop potato. Sautee onion in butter until tender in a 10-inch broiler-proof skillet cast iron is perfect). Add potato and saute for about 5 minutes. Whisk eggs, cream, basil, cheese, mustard, salt and pepper together in a bowl. Add Yellow Dock leaves. Preheat Broiler on your oven. Add egg mixture to potatoes and onions. Cook on low heat for about 10 minutes until bottom of frittata is set but top is still runny. Put skillet in broiler and cook about 5 minutes until top is set. Be careful not to let it get too brown!
Successful Gardening!
Kali S Winters
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Chickweed Herb Recipes
The chickweed herb has a bright spring taste and I always look forward to my first spring chickweed salad each year. Chickweed is high in calcium, minerals, potassium and magnesium. Besides being a tasty plant, chickweed can be used as a poultice on hot conditions like sunburns or insect bits to cool things down.
Chickweed Grilled Cheese Sandwiches
Two slices of bread
Cheese Clices
Chickweed
Butter
Butter one side of each bread slice and place one piece on a a skillet. Yurn the stove to low to medium heat. cover the slice of bread with cheese, then chickweed and place the other slice of bread on top with butter facing up. Grill until the bread has turned golden brown and the cheese is slightly melted. Flip the sandwich and grill until done.
Chickweed Pesto
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young chickweed leaves
1/4 cup freshly grated parmesan cheese
Dash of Sea Salt
Place oil, garlic and salt in the blender along with half of the chickweed leaves. Blend well then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny yet. Pour into a bowl and add desired amount of parmesan cheese.
Steamed Chickweed
10 cups of chickweed
Olive oil
Roasted walnuts or pecans
Sauce:
2 T balsamic vinegar
1 T Sesame Oil
2 garlic cloves- minced
1 T Semame Seeds
1/2 T honey
Mix the sauce together. Stir fry the chickweed in olive oil briefly. Add the sauce and roasted nuts if desired.
Successful Gardening!
Kali S Winters
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Dandelion Uses
Herbal Vinegars
Yellow Dock Herb Recipes
Natures Herbal Recipes
Herbal vinegars are packed with minerals and essential nutrients
To make an herbal vinegar I fill a quart jar with lightly packed herbs, then fill it with organic apple cider vinegar and cap with a plastic lid or a plastic lined metal lid. I label it, let it sit for six weeks –shaking it daily
After six weeks, I strain off the material and use this vinegar in our homemade dressing.
Favorite plants to make vinegar from:
Nettle leaves
Hawthorn Berries
Chickweek Leaves
Dandelion Leaves and Roots
Yellow Dock Root
Lamb’s Quarters
Burdock Roots
Cleavers
Herbal Salad Dressing
3 T olive oil
one T apple cider vinegar
one tsp. mustard
one tsp. miso
one clove of garlic-crushed
1 tsp. of herbs such as thyme, oregano, parsley, etc.
Mix all the ingredients together stirring until blended.
Successful Gardening!
Kali S Winters
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More Great Wild Food Recipes:
Dandelions
Chickweed
Burdock
Seaweed (Kelp)
Rose Hips
Natural Dandelion Recipes
Learn more about Dandelion Herbs
Dandelions are one of the world’s most nutritious foods. The leaves contain twice as much calcium as kale or spinach. As little as 3.5 ounces of raw dandelion leaves gives you a fifth of the recommended daily allowance. Dandelion leaves are also loaded with Vitamins A & C, phosphorous, potassium and magnesium.
There are a few other plants out there that resembles the dandelion. So to make sure you have the right plant, be sure the leaves are completely smooth with out any hairs and that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).
Dandelion Pesto
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young dandelion leaves
1/s cup freshly grated parmasan cheese
Dash of Sea Salt
Squirt of lemon juice (optional)
1/4 cup ground nuts (walnuts or pine nuts)
Place oil, garlic and salt in the blender along with half of the dandelion leaves. Blend well and then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny still. Pour into a bowl and add the desired amount of parmesan cheese, ground nuts and lemon juice. We love this pesto as a dip, on bread, pasta, salmon or even a couple tablespoons with our scrambled eggs.
Dandelion Greens
One onion
Pinch of Sea Salt
2 T oilive oil or butter
2 cloves garlic
Bunch of dandelion greens
Squirt of lemon
Begin by sauteing the oinion and salt in olive oil or butter until it has turned a rich brown color (caramelized). Add the garlic and saute for a minute more. Add the dandelion greens and saute until wilted and then add a squirt of lemon juice.
We use this base recipe in quiche, tacos or simply rolled up in a large kale, chard or lettuce leaf. It’s delicious!
Dandelion or Red Clover Fritters
1/3 cup flour
1/3 cup milk
One tsp. baking powder
1/3 cup corn meal
1 egg
Dash of sea salt
Sweet:
one T honey (or to taste)
cinnamon, cloves, cardamom, nutmeg to taste
OR
Savory:
Thyme, rosemary, oregano or other savory herbs to taste
Mix the dry ingredients together and then add eggs. Mix well. Add the sweet or savory ingredients, whichever you prefer. Dip the flower blossoms into the mix and fry in hot oil until golden.
Pickled Dandelion Flower Buds
Harvest the flower buds when the are still tightly closed-before they have ever opened.
1/2 cup onions
Three Tbsp fresh minced ginger
4-5 garlic cloves
1 cup Dandelion Flower Buds
Apple Cider Vinegar
Tamari Sauce
Rince the flower buds well and place them into a pint jar with the onions, garlic and ginger. Fill halfway with the apple cider vingar and then halfway with the tamari. Cover with a plastic lid or a metal lid with a plastic buffer. (Vinegar will corrode the metal lid.) Let sit for three weeks in the fridge and then enjoy on salads, as a snack or on tuna fish sandwiches.
Dandelion Flower Wine
3 qts dandelion flowers
1 lb white raisins-chopped
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient
Pick the flowers just before starting, so they are fresh. You can pinch the bottom bracts off of the flower head to discourage any bitterness. I have done it with and without, both with good results. Put the flowers in a large bowl. Set aside 1 pint of the water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water into a large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pitch) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 defrees F.) Add the yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up. Refit the airlock and set aside until clear. Rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed one year.
Dandelion Coffee
Collect dandelion roots after they have gone to seed or before they flower. Wash well, and then cut into small pieces. At this point you can dry them well and store them for later roasting or you can roast them in a cast iron until they turn brown and have a pleasant odor. Once roasted, I place a couple of tablespoons of rosted root in 8 oz of water, boil for seven minutes, add cream and enjoy.
Dandelion Flower Cookies
One stick of butter
1/2 cup honey
2 eggs
1 tsp. Vanilla
1 cup whole wheat pastry flour
1 cup regular oats
1/2 cup dandelion flowers
Preheat oven to 375. Melt butter and oil on low heat. Set aside to cool slightly. Remove all of the green stems and bracts from the dandelion flowers, set aside. Mix together the dry ingredients in a medium bowl, set aside. Mix the dandelion flower petals into the honey and butter mixture. Add the eggs and vanilla and stir well. Add the wet mixture to the dry mixture and stir well. Drop by tablespoon onto a greased cookie sheet. Bake for 12 minutes or until golden brown on the edges.
Successful Gardening!
Kali S Winters
Who Else Wants to Learn More About Home Herbal Remedies?
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More Great Wild Food Recipes:
Stinging Nettle Plant Recipes
Yellow Dock Herb Recipes
Elderberry Plant Recipes
