Here in NW Georgia, we’re about a month early in spring. The earth seems to have shifted a few degrees, enough to make spring appear early. We have fruit trees in blossom everywhere. My fruit trees are in glorious bloom – peach, almond, blueberry. Jonquils and daffodils can be picked in big bouquets right by the side of roads or in gardens. They have naturalized here so nobody cares if you get some for your table.
For those of you who make medicine or forage for wild food, this is bonanza time for harvesting the tender greens of spring.
This afternoon I filled two large baskets of nature’s bounty. Some would call these weeds, but I call them friends and fodder for my dehydrator, air drying, or for making tinctures and dried tea for later. From them I make salves, oils, immunity tea, and often I add the fresh leaves and flowers to salads. Some make pesto from chickweed or henbit, and many of the spring vegetables (weeds…) can be added to stews, soups, sauces, and juiced. Just be aware of those which have a laxative effect. A little chickweed or henbit pesto goes a long way.
What did I find today?
Dandelion flowers. I tend not to pick these first thing in spring because this garden is a bee haven, and the bees need the nectar and pollen after a barren winter. But later I will clear off my front lawn of the just blossomed flowers and make massage oil. Just stuff a quart jar with the flowers (leave the leaves for the salads, very nutritious) and fill with extra version olive oil or sweet almond oil. Poke it a bit with a skewer or chop stick to remove any trapped air. Put it in the back of a kitchen cabinet for a month or more. Then press thru either cheese cloth or make a filter bag with muslin cloth and squeeze the infused oil out. You can add some Vitamin E oil and a few drops of lavender essential oil to the finished oil for a preservative and massage it on sore muscles. Makes a nice moisturizing oil for very dry skin too. It comes out a gentle green/yellow color.
Henbit flowers and leaves. You will see these in great array across pastures, along the side of the road this time of year, or on your lawn. The flowers are tiny purple or white nestled in the top of a rosette of the green leaves. They are very edible loaded with iron, manganese, magnesium, calcium, vitamins A, C, E, K and antioxidants and phyto chemicals for health. They are tasty when young and can be added to salads tasting like kale or celery. Add the flowering heads and leaves to stew, soup, sauces, pesto, on sandwiches, and in smoothies. Some people consider this a super food, and makes good juice. Mix with other spring greens though as too much causes a laxative effect. They are great pollinator attractors for the bees when they need early food. Preserve by dehydrating for tea which is immune boosting or adding to salves and ointments for their anti-inflammatory properties. This makes a good pain and arthritis remedy. A poultice can be made by crushing the flowering heads and leaves and applied to cuts, scrapes, burns, stings and other skin irritations including bug bites. This is also a diuretic (stimulates the creation of urine, a detoxifier for the kidneys), a stimulant, induces sweat, antiseptic, helps with bringing down a fever, and helps with menstrual cramps and excessive bleeding. A little later in the season its cousin Purple Dead Nettle will show up. The little purple flowers are similar but the top of the stem often shows brownish purple leaves along with the flowers. These both can be used interchangeable both for food and medicine. Don’t be in a hurry to get rid of these beautiful plants as they are excellent for erosion control, self seed, and as they die out, add nutrients to the top soil. They are an annual herb.
Chick weed can now be found in abundance. This is another delicious foraging food which can be used in salads, and has many of the same nutritional and medicinal benefits as henbit. It is a strong astringent which can be made into a skin tonic to firm and tighten skin. It also goes well in healing salves and ointments as it draws out toxins and helps to heal the skin. It has been used by some in cellulite treatment in those hard to tighten areas of the body like thighs. It is anti-inflammatory and brings down swelling and pain on wounds and skin irritations. Crush the stems and leaves and apply directly to the skin or add it to salves and ointments and keep in the refrigerator. You can add it to blends of other herbs for greater application. Add to salads, as a tea, make tincture from it, and oil for massage and muscle pain. It has the ability to break down benign tumors and excess fat cells. “The mucilage content of chickweed has been shown to heal stomach ulcers and other areas of inflammation. It also strengthens the lining of intestines and the stomach.” It also releases anti-histamines for swelling. When taken for both internal and external use, chickweed stimulates the production of mucosal fluids, offering a cooling effect on inflammation. In turn, irritation is soothed and the healing process is enhanced. In terms of arthritis, a chickweed tincture can help reduce swollen, inflamed joints. When administered orally, chickweed extracts reduced the level of circulating lipids, decreased food consumption and reduced lipid metabolism” for weight loss. “This is why many obesity medications utilize chickweed as a key ingredient. Based on its vitamin C, phosphorus and gamma-linolenic acid content, these substances have been shown to aid in the emulsification of fat cells. When sprinkled onto daily meals, it can also decrease cravings and overall appetite while boosting your intake of key nutrients. A compound in chickweed known as coumarin is believed to be a potential treatment for asthma, as well as conditions caused by a compromised lymph system. “ Also, based on the saponins found in chickweed, this herb can reduce thickened membranes in the lungs and throat, improving one’s ability to breathe. Since these chemical constituents also fight inflammation and infection, chickweed is able to target a range of respiratory ailments. “
“If you’re suffering from the common cold or flu this winter, a chickweed tea or tincture is an ideal solution. Not only can you thin mucus build up, but also lessen overall production with the use of chickweed. Whether you are suffering from bronchitis or asthma, you can benefit from the tincture recipe below. Chickweed has long been used a traditional remedy for a variety of skin ailments. Based on its emollient properties, chickweed has been shown to soothe itching and irritation, while enhancing the healing of wounds. Offering a cooling effect, chickweed will target skin eruptions, eczema, insect bites and even treat minor burns.”
“Based on chickweed’s ability to soothe skin conditions, poultices can be applied to cuts, burns and bruises. When making a poultice, you can effectively treat rashes and abscesses based on chickweed’s ability to prevent bacterial infections. This was verified in one key study, which reported chickweed’s therapeutic properties against bacterial infections. “Many individuals drink chickweed tea in order to purify their blood. While cleansing your blood, you will essentially target toxins that may contribute to poor health. The same is true for your kidney and liver, as chickweed offers a range of purifying benefits — leading to an enhanced effect overall.” Read the rest of this article for practical applications and how to make a tincture from chickweed.
Cleavers – best found this time of year while it is still tender, not scratchy. Cleavers is aptly named because it was the inspiration for Velcro. Under a magnifying glass you see tiny hooks on the leaves which grab onto passing animals or your jeans. When young it can be gathered for wonderful medicinal applications.
Here’s what Rosemary Gladstar, a popular herbalist and author says about Cleavers: Cleavers is also highly beneficial for removing toxic debris out of the blood and can help to tone and strengthen the entire circulatory system. It is also good for alleviating edema, bloating, and water retention. Cleavers is often used to reduce and eliminate lumps in the breast as well as reduce swelling and pain associated with urinary tract infections and cystitis. It is also known to help reduce swelling with enlarged prostates as well.
Cleavers is excellent for the liver and can help to treat and prevent jaundice and/or any liver disorders. It also works as a tonic for the stomach and is a good remedy for ulcers and hemorrhoids. Cleavers contains anti-tumor compounds and is an effective natural treatment taken both internally and externally to help reduce the effects of cancer.
Topically, cleavers can be used as a poultice, salve or cream to help reduce swollen lymph nodes and breast tissue as well as for skin irritations, abscesses, boils, burns, eczema, and psoriasis. Cleavers makes an excellent tea and is especially good when one is experiencing heavy mucus and congestion from a cold or flu.
Use 2 tsp of dried herb to 1 cup of boiling water and let steep for at least 10 minutes, sweeten with raw honey if desired. Cleavers can also be found in tincture, extract, capsule, and cream form online or at your local health food store. It is most effective when used for only 1-2 week increments at a time.
It is one of the most effective herbs for cleansing the lymphatic system. It is known to help move and dissolve lymphatic congestion, reduce swollen glands, ease upper respiratory congestion, and eliminate mucous from the body.” https://www.medicalmedium.com/blog/cleavers
I make a tincture of it and use it every day as it is such a powerful detoxifier for the lymphatic system, lungs and liver that I put it in my coffee every morning. Just a 2” dropperful does the trick for me. I like that it also cleans the blood of toxins. “ Bartram recommends it for enlarged lymph nodes and a number of urinary tract disorders. In the ancient world Cleavers was used to treat cancer. Gerard wrote of Cleavers as a marvelous remedy for the bites of snakes, spiders and all venomous creatures. One of the founders of Roman medicine, Galen, described it as a cure for obesity writing ‘it can make fat folk lean’. Cleavers is an old treatment for one of the toughest of all skin problems; psoriasis, it has even thought to be able to help dissolve small kidney stones!
In reviewing the literature on Cleavers one has to come to the conclusion that this herb has an astonishingly powerful reputation for such an unprepossessing plant!” http://www.rjwhelan.co.nz/herbs%20A-Z/cleavers.html”
It can be used as a skin tonic when extracted much like witch hazel. There are two sizes of the leaves. I use only the larger leaf variety as I believe it is the more medicinal. I have both growing on my property – the small one has a leaf about ½” across and the larger size is about 1 ½” across but the same configuration. I filled a plastic grocery bag of it and will tincture some of it fresh, and the rest dehydrating for later use for tea or oil. I find it growing all over the garden both in shade and out in the open.
Peppermint – fresh and tender. Peppermint in my garden has become very invasive so it’s everywhere and in great abundance. I pull it out of growing beds and the root comes with it in long strands. If I had known how pervasive it is I would have grown it only in pots. But too late. So, this time of year I go around and hack the tender new growth and if the root comes with, I just snip that off and save the leaves. If harvested in enough volume you can distill it into essential oil and use it for arthritis and pain in joints and along the spine full strength. Or add it to salves and ointments for arthritis or pain along with other appropriate herbal formulas.
For tea it can be used directly out of the garden or dried for later use. Lay it out on paper towels and let it air dry. The volatile oils in it are easily dispersed so I don’t dry it in my dehydrator not wanting to loose the flavors.
Peppermint is only one of the aromatic mint family herbs I grow here. My favorite for flavor is spearmint, though, and it’s also growing up from the containers I have it growing in and soon it will be tall enough to harvest. Along with those, lemon and lime balm, also mint family herbs will be coming along in a few weeks. All these herbs are great for digestion, and have many medicinal properties besides. Antispasmodic (handles spasms like muscles and stomach), antibiotic, antiseptic, antifungal, digestive gas, anti-inflammatory, flu and colds, and other properties. Also it helps with asthma, diarrhea, halted menstruation, upset stomach, dermatitis, and helps with convalescence. This is one powerful family of hearing herbs.
Make a tincture with vodka to preserve, or dehydrate gently. Make it fresh for a delicious and calming tea or when you feel off or are recovering from an illness. It calms anxiety and helps with sleep. I add fresh mint – sweet mint or spearmint – to my salads for a surprising flavor burst. It can be added to peas or other vegetables for added flavor and health benefits. It has so many uses I’m just going to share an excellent website for you showing many other uses: https://www.almanac.com/12-uses-mint-leaves-health-home The bottom line is that if you grow it in a pot or just have it growing around you, this is the time to harvest it fresh and either use it fresh, make extracts, or dry it for tea or washes later, you’ll find it most scented and useful now. It is a perennial so it grows for many years, and all during the warm weather too. I harvested a large bag of it and plan on making some nice dried tea leaves.
There are many other arising spring herbs right now that also have medicinal benefits such as wild geranium. But because it is best harvested later when it’s larger for leaves and roots I’m not including it here.
Wild garlic/onion is now coming up all over the garden. It will continue growing and I prefer to dig it up or cut it fresh, I haven’t harvested it just now. But it comes up so beautifully in the spring.
Dock and Sorrel varieties I also have noticed the three varieties of dock and several kinds of sorrel (same family) now starts to arise throughout the garden and on the lawn. These have medicinal and edible properties and if you don’t want them to become huge and take over precious garden space, now is the time to dig it up before the roots get too established and become hard to remove. We have curly dock, yellow dock, and broad leaf dock here – all valuable when controlled. Wood sorrel and sheep sorrel grow here in abundance. These are sour and contain vitamin C. Sheep sorrel is part of the recipe for Essiac tea used in alternative cancer treatment. Some of the 5 kinds of sorrel are cultivated and some are wild crafted (foraged). Now they are coming up freshly and it’s the time to identify them and either identify and leave them for later harvest, or dig them up. Sheep sorrel can be quite invasive but is powerfully medicinal. Wood Sorrel looks like clover but the leaf is a bit different. It can keep one from getting Vitamin C deficiency (scurvy) but because it also contains oxalic acid like the leaves of rhubarb, it must be eaten in small amounts to avoid toxicity.
The seeds of the larger dock plants stick up above the plants in tall stems loaded with reddish brown clusters of seeds in late summer. In earlier times these seeds were collected and made into a very nutritious flour made into bread either alone or mixed with other flours. Now the new leaves are beginning to appear above the soil, the older ones can be found with new green leaves in larger sizes around the garden.
My method of foraging is to go out with a pair of scissors and a good sized gathering basket. If I know I am going to find several varieties, I bring along a good handful of plastic grocery bags to separate what I find. When I get back in the house, I fill the sink with clear water and wash each kind separately, removing dead or imperfect parts, organic debris, and if I find bugs, they get a new home. I spin them in my lettuce spinner and lay them out to dry. Depending on the use I choose to apply them for, either I let them wilt a bit for making oils so the moisture content is low. If they are to be used fresh they go in the frig. Drying either they get laid out on paper towels in a well ventilated but not windy area. Or into the dehydrator if the volatile oils aren’t important. The ones to be made into tinctures, I cut them up small and place them in a mason jar, to be filled with 80-95 proof vodka depending on the medicinal properties being extracted. Do a little research on this yourself as each herb is a little different. Usually I use cheap vodka80 proof for most. Always label carefully anything you make as once a leaf is dry it looks like everything else. And once an herb has been sitting in alcohol for a month, you will not know what you put in there without a label. This goes for everything you plan on preserving. Don’t forget it. You will waste anything you don’t label, trust me. When they are clean and spun, place in appropriate containers with their labels and later enjoy.
Gather your mason jars or repurposed glass jam jars etc. and preserve these lovely plants while they are fresh and abundant. As soon as the weather turns hot, they will get dry and tough, or disappear. These aren’t the only things to forage now, but they are the ones I take the time to harvest for my own uses. Do a little research on your areas native plants and see what you can gather for nutrition, flavor, and medicinal uses. I’ll bet you will be surprised at what you find.
Diann Dirks
The Garden Lady of Georgia 