Below are pictures of Arnica chamissionis a species of Arnica that grows very well in our area. Arnica is an amazing topical for strains, sprains, bruises and other soft tissue soreness. You don’t want to put it on an open wound or take it internally as an herb (same as Arnica Montana) however the flower essence is a wonderful option that way.
The Saint John’s Wort – Hypericum perforatum, is just starting to open up ! In many areas it is traditionally picked at summer solstice, but in Duluth “midsummer” is usually more mid July than mid June! St. John’s Wort is an amazing blood cleanser and wound healer, specific to the cardiovascular and nervous system. It has pain relieving, anti microbial properties. It is a specific for areas of the body that are profuse with nerve endings. It is a specific for puncture wounds- and the plant tells us that by the signature tiny pin holes that are in the leaves. You can see them if you hold the leaf up to the light.
Plantain came to my rescue last week when a wasp flew into the eve of the house and bounced back, and landed inside the back of my shirt! It only stung me hard once, thankfully. Luckily we have plantain tincture and got that on there right away as I was chewing up the fresh leave to put it on and pull the rest of the sting out. Didn’t even notice it after about 5 minutes!
We had a wonderful experience at Balsam Moon Preserve
Its always great when we can get together with dear family and friends.
May you be having wonderful experiences wherever your summer days take you!
last weekend where I lead a foraging group. We stayed in a rustic cordwood cabin, got to know some great new friends, learned about herbs, gathered and made a meal together. The students had a great time and felt inspired to keep learning about the herbs around them!
Our dinner- some of the foraged greens included, dandelions, sheep sorrel, wood sorrel, lamb’s quarters, anise hyssop, dill, violet leaves, bladder campion leaves. The biscuits were made using acorn flour, that Barb from Balsam Moon had made last fall. I brought the pickled ramps. We had Elderflower/berry and Rosehip Oxymel vinaigrette dressing. The wild rice was gifted from a friend. We made a decoction out of dried turkey tail and shiitake mushrooms, from last season’s harvesting and then cooked the rice in it, with some of the ramps, fresh oregano from the garden and some other seasoning. One of the best parts of the meal was the sautéed day lily roots and unopened flower buds- They went fast! Everything was sooo good and it was so hopeful to watch the group of strangers come together and work collectively to make their meal and have such fun doing it!
Its always great when we can get together with dear family and friends.
May you be having wonderful experiences wherever your summer days take you!
