Red Clover Cough Syrup

Red Clover is a perennial herb found abundantly in pastures, but it can also make its way into our gardens as a weed.
It is high in isoflavones (estrogen-like compounds) which are thought to promote heart health. They are also a source of calcium, magnesium and vitamin C.
Why not harvest them from your yard and make a cough syrup this season?

Take a cup of clean red clover and add them to a glass or enamel pot with 2 cups of boiling water.
Cover the pot and steep until cooled, then strain the flowers out.
Mix in 4 tablespoons of honey.
Refrigerate.
Take 1 teaspoonful as needed to relieve cough and soar throat!



Photo credit: flickr.com/annkelliott

Problems in RoundUp-Land..

RoundUp is one of our country's most-used herbicide products, both for agriculture and home gardening.
Most studies focusing on RoundUp safety have looked at its active ingredient, glyphosate, and have found it to have no alarming properties.
But a recent study from France's University of Caen has found that an inert ingredient in this popular herbicide may be quite dangerous. Polyethoxylated tallowamine, or POEA, was found to be more deadly to human embryonic, placental and umbilical cord cells than the herbicide itself. Even at residual levels, it could cause cell damage and/or abnormal fetal development.

This may be a huge issue for human safety. Clearly Monsanto (the producers of RoundUp) has not fully done its research on the safety of this product, and I would urge you not to use it on your weeds.

Other, safer solutions for weeds include pouring boiling water or strong vinegar over stubborn ones, or sprinkling them with baking soda or rock salt.
Here's a good resource on alternatives to conventional herbicides: http://www.the-organic-gardener.com/weed-killers.html

Oh, Plantago!

Plantago is something of a miracle weed. It grows almost anywhere you find grass. The leaves are quite edible, and great in salads (though they do get tougher when the plant has flowered).
Medicinally, plantago is... (get ready!)
astringent, anti-toxic, antimicrobial, anti-inflammatory, anti-histamine, demulcent, expectorant, styptic and diuretic.
Additionally, the seed husks become mucilaginous when they are moist, which makes them a great bulk laxative. Metamucil is made of P. Psyllium seed husks!
And if you ever find yourself wounded and stranded without a bandage, plantago's astringent qualities will come to the rescue. Create a plantago poultice by chewing up some leaves and applying them to the wound. People I have talked to have reported immediate results in reduced swelling and inflammation.

Another Wacky Fact: Plantago may also help in reducing enteric methane from ruminant animals such as cows. The natural tannins in plantago trigger one of the primary mechanisms of methanogenesis restriction! Could this plant be the next solution to greenhouse gas problems?

In any case, it can be quite tasty when marinated and eaten on toast.

Marinated Plantago

1/2 cup olive oil
1/2 tsp sea salt
4 tbsp lemon juice
4 tbsp tamari
2 cloves of garlic, finely chopped
fresh plantago leaves.

Steep plantago leaves in the oil mixture overnight. Enjoy!

Thistle Soup

Thistle, though thorny and abominable at first glance, can be easily cultivated. It tastes like celery when cooked.

How to harvest field thistle:
Wear gardening gloves! Hold the spiny tip of the thistle and use a sharp knife to cut off the prickly leaves until you've reached the stem. Gather as many as you like! When you're back from the wild, you will also want to use a knife or peeler to pareoff the woody outer skin. Inside you'll find a succulent celery-like pith. Delicious! You can eat it raw, or make this oup.

Thistle Soup Recipe

1 small onion
1 small potato
2 carrots
4 large nettle stalks
3 tablespoons olive oil
2 cloves of garlic, chopped
5 cups of vegetable broth
1/2 cup cooked brown rice

Slice the onion and sautée it in the olive oil. Add in the potato, carrots, celery and nettle. Sauté these all together for about ten minutes, then stir in the garlic and add the stock. Add in the cooked brown rice stir for just a few more minutes, until carrot and potatoes are cooked through. Remove from heat and enjoy!

Deck the Salad with Sprigs of Flowers

We can never go wrong with more colors in our salad. Why not gather some wild mustard and radish flowers? They often grow as weeds in our gardens and are easily found outdoors.

Wild radish flowers are four-petaled and purple. They are mild-tasting and charming.

According to traditional herbal knowledge, mustard is metabolically strengthening, and combats digestive weakness and loss of appetite. The flowers are small and clustered, with a distinct yellow color. They, too, have a mild taste and are easily enjoyed in salads.

Curly Dock Crackers

Dock grows almost everywhere (even when you mow it down, it will often grow back with shorter branches). Dock will yield its precious seeds in the California autumn. These seeds are incredibly rich in iron, and can be used to create a meal for crackers.


To make dock seed flour:
Remove dock seeds by placing a plastic back around a stalk and running your pinched fingers down to free the seeds. Remove any stray branches or leaves from the seeds. Run what you've gathered through a food processor to separate the seeds from the husks, and then use the wind or your own breath to remove the light husks. The heavier seeds will stay put. (Alternatively, you can process the whole flakes into a finer grain with a good food processor and use the flour as is. The husks are fine to eat.)



Cracker Recipe:

1 cup dock seed flour
1 teaspoon salt
1 cup flour of your choice (white or whole wheat pastry)

Mix in enough water to make this meal pliable, but not sticky. Roll out the dough on a well-floured surface, making it as thin as possible.
Cut into desired shapes and bake at 375° for 10-12 minutes.

Enjoy!