I have been interviewed over at Herb Geek. You can check it out here if you are interested!
Midsummer is upon us and with it that wonderful sense of aliveness that comes with the long days and warm evenings suffused with golden light. After our cold, wet spring everything seems particularly lush as nature rushes to catch up.
Speaking of catching up, I am somewhat behind myself and the post on herbs for breastfeeding that I promised is still half written and awaiting my attention, though I promise to finish it soon!
The little one and I have been enjoying walks to the woodland where his still maturing sight is captivated by the interplay of light and shadow in the sun dappled glades and my own gaze is also delighted by the sun through beech leaves and bracken. I love how it looks so different through the long silvery fingers of willow and the broad green hands of sycamore, the young freshness of hawthorn and the dark majesty of yew.
Whether it be summer, winter or season-less where you are. I wish you many blessings on this solstice.
Spring has arrived at last and with it some of the bright sunny days that we have felt so starved of recently. It seems like the garden has awoken almost overnight, with the herbs growing taller by the day, especially the angelica which I am starting to suspect is actually a magic beanstalk in disguise.
In the fields, woods and hedgerows everything is bursting into life. Down the lane from our house, the blackthorn has only just begun flowering, the latest I have ever known it. Blackthorn is famous for the fact that its blossom comes out before its leaves (which makes it easy to differentiate from hawthorn which has leaves before flowers). It was interesting to note that, being so late blooming this year, the leaves were coming out simultaneously in many places.
Ash is another tree that flowers before it’s leaves come out. At this time of year its characteristic black buds start to open, become greener and burst into somewhat inconspicuous, yet beautiful, flowers.
Newly opened bramble leaves have an almost autumnal hue, standing out in the sunlight against the verdant spring greens.
Daffodils, dandelions, ground ivy and comfrey are all in flower in the banks and hedgerows.
New life has begun for us in other ways too. Those of you who have been following this blog for a while will probably have noticed that my posts have been a little more intermittent of late and this is mostly due to our own new arrival, a bonny baby boy, born last month and filling much of my time and my thoughts. So if I am sometimes slow to respond to comments or a little sporadic with my posting I hope you will be patient with me. I will be back in a couple of days however to share some tips on teas for supporting breastfeeding.
Until then I hope you are all enjoying the seasons as they find you in your part of the world.
There is still a part of me, trained by children’s nature books and the weight of expectation, that believes the seasons will progress in a fairly linear fashion, from winter to spring, onto summer and autumn.
I’m not sure why this would be, as every year seems to follow it’s own rhythm which has little to do with our imaginings of glorious sunshine in summer, sparkling snow in winter and the soft sun and showers of spring.
This year has been no exception as we have lurched from snow and frozen winds to bright sun, and back again, within the space of a few short weeks. Somewhere between the chills of winter and the energising opening up of Spring we find ourselves out foraging one day and snuggled up by the fire the next.
Though the trees are mostly still bare-branched and winter sleepy, you can almost feel the sap rising when you place your hand or face to their rough bark. The lack of leaves at this time of year enables the light to fall undisturbed to the woodland floor and here begins the spring growth, working it’s way from the earth skywards as buds and new leaves begin slowly to appear.
No matter what the weather is doing, this time of year always feels so full of magic and potential, as somewhere betwixt and between the holding of winter and the full thrum of spring, we sway, waiting for new life to begin.
Despite the chilly temperatures, March is upon us and spring is most definitely on its way. Young nettles are popping up amongst the snowdrops and the first little cleavers, sweet violets and wild garlics can be seen in our wakening countryside.
As the weather is cold, I am still enjoying some of the more warming foods of winter but this is now tempered with an urge for the fresh green foods of spring. Yesterday was bright but bitter, leading me to combine my inter-seasonal desires into this tasty dish which filled our bodies and our hearts with both the wintery sustenance and the spring-like vitality that we craved.
Nettle, Squash and Almond Curry:
1 tblsp coconut oil
1 large onion
6 cloves garlic
Inch long piece ginger
1 tsp cumin seeds
1/2 large butternut squash
1 colander fresh nettle tops
1 tin coconut milk
For the curry sauce:
1 cup blanched almonds and water for soaking
1 1/2 cups water
3 cardamom pods
Another inch chopped ginger
1 tsp turmeric powder
2 tsp garam masala
Salt and pepper to taste
First soak the blanched almonds for an hour before you begin to prepare the other ingredients.
Gently fry the cumin seeds in the coconut oil for a few minutes before adding the onion, garlic and ginger. When this has begun to soften add in the cubed butternut squash and the courgette. Leave cooking on a gentle heat whilst you blend the strained, soaked almonds with the cup and a half of water and the spices and seasoning until you have a thick fragrant paste. Add to the cooking vegetables with a tin of coconut milk and stir well. Leave to cook for about 20 mins or until the vegetables are soft adding a little hot water now and again to prevent the sauce from thickening too much. When just about done, add the washed nettle tops into the pan and allow to cook down for a few minutes.
We served ours with saffron and cardamom spiced brown rice.
if you prefer something lighter, you can find some of my recipes for nettle soup here.
I hope that, if you are here in the northern parts of the world, your spring is bringing you many blessings and that those elsewhere are also enjoying the delights of their season. Happy nettle picking!
After a very wet summer and autumn and a similar start to this year, everything is feeling decidedly damp. Our snow melted after a couple of days and it seemed that was the only taste of real winter we have had. Now everything has returned to the general dampness that has characterised most of the last year, a perpetual grey autumn leading on to a somewhat murky spring. The path from our house hasn’t dried out in months, the few bright days we have had not being enough to combat the effect of months of wet!
Whilst it may sound like an obvious point to make, the environment and weather patterns outside our door play a vital role in the patterns of health and disharmony that we experience at any given time. So it’s little wonder than this year has been especially prolific in damp, phlegmy colds, chesty coughs and stuffy noses. The milder temperatures also allow bacteria to thrive and the general feeling of stagnation that comes from a water logged environment contributes to stagnation in our own bodies. So many people I have spoken to this winter have had colds and coughs that have hung on stubbornly for longer than usual and, even after they are feeling much better, there has still been some lingering phlegmy-ness!
While mucus is a natural and important part of our bodies, lining and protecting delicate membranes, phlegm is essentially the mucus of the respiratory passages gone bad! Whilst a balanced amount of mucus is essential to health, phlegm is often thicker, stickier and more related to states of disease or disharmony. Often when there is infection, the body will produce more mucus to help cleanse out the membranes but this can become congested or stuck leaving us with blocked passages along with a general sense of tiredness and malaise.
In TCM (Traditional Chinese Medicine) conditions of ‘phlegm’ often arise from excess ‘damp’, but whereas damp is thin and watery, phlegm will be thick, sticky and cause obstructions. There will usually be a more obvious thick coating on the tongue along with other signs of congestion. Phlegm can also cause a whole host of other symptoms from dizziness and swellings to palpitations and a feeling of detachment. Dietary measures are often recommended to combat excess damp or phlegm including reducing or eliminating damp causing foods like dairy, bananas, pork, wheat products, beer and sugary foods. Foods to add in often involve root vegetables, garlic and onion, warming spices and teas of orange or lemon peel.
In Ayurvedic medicine phlegm would be seen as a disorder of kapha and treated with warming, drying herbs and lifestyle advice, as it would in Western energetics where the appropriate term, ‘phlegmatic’ sums up the constitution that is prone to an excess of the humour ‘phlegm’.
Depending on the nature of the client and their disharmony, there would be a few herbal categories that we would want to consider when treating people with excessive phlegm including mucus membrane tonics, immune tonics, expectorants, anti-catarrhals and possibly diaphoretics.
Firstly, if possible we would want to think about eliminating causes. This is relatively easy if they are dietary but much harder if they are environmental (a nice long holiday perhaps?). Then we would generally think about treating symptoms with a mix of herbs. Bearing in mind that everyone is different and each person’s unique symptoms and constitution must be considered, here is a list of a few herbal helpers that you may find useful when phlegmy-ness strikes.
Warming spices and aromatics: For many problems involving phlegm, these will be our first herbs of choice. Most warming spices will also have a slightly drying quality and many of the best ones can already be found in your kitchen cupboard such as ginger, cayenne, cinnamon and cardamom. Regular doses of these as tea or tincture will help to warm your whole body which will thin mucus and enable it to be expelled more easily. You can also add them to foods- think of how your nose runs after a spicy curry!
Aromatics will open up the channels and move stagnation and some are still harvestable over the winter months, even though they may not be at their peak in terms of taste or constituents. In particular I have been using rosemary and thyme from the garden this winter to add to foods or to make simple teas that warm body and mind and disperse congestion. Among the most useful of the aromatic herbs for phlegmy coughs is elecampane, Inula helenium, which has a wonderful combination of warming stimulating essential oils and soothing relaxing mucilage.
Mucus membrane tonics: In this category, goldenseal reigns supreme for treating the sinuses, however it is not a native herb and is highly endangered in the wild. Luckily there are some who are trying to grow it in this country. If you do use goldenseal, make sure you always buy from reputable suppliers who are making efforts to protect this valuable herbal ally. Elecampane is once again a very valuable asset for the lungs, as is hyssop, another wonderful aromatic with expectorant, anti-inflammatory and anti-spasmodic properties.
Anti-catarrhals: These include elecampane, aniseed and goldenseal as well as goldenrod, eyebright and elderflower. Elecampane and aniseed are wonderful where phlegm has settled in the lungs whilst the others are more helpful for upper respiratory congestion and sinusitis.
Immune stimulants and anti-microbials: These herbs can help stop infection from occurring and turning a stuffy nose into a full blown sinus infection. Echinacea root is wonderfully useful as an immune stimulant in general but I find it particularly useful where problems of the upper respiratory tract are involved – you can often feel a good extract tingling all through your sinuses. Once again goldenseal is especially helpful being highly anti-microbial, anti-inflammatory and immunostimulant. Garlic and onion are also very valuable allies, lots of chopped, raw garlic sprinkled on food is wonderfully anti-microbial and very warming.
As always if you are unsure of anything or have pre-existing health concerns it is wise to consult a local herbalist. Bearing that in mind, I hope this has given you a few ideas for how to help yourself feel bright and well during these dark, damp days.
Snow came to our corner of the world on Friday, bringing with it that childlike sense of wonder and awe that never seems to diminish with the passing years.
There is nothing like a covering of snow to make us see the world afresh, as if, for those few brief days, it really was the blank slate it appeared to be and and we could create anything we dreamed of when the ice melted away.
The sight of snow-dusted seed heads of monarda, motherwort and lovage made me glad I have been lazy with tidying up the garden this winter.
The mild winter so far has meant plenty of new growth appearing too, seen here on rose and ivy and the young nettles out in the lane.
The colours of tree branches make for beautiful contrasts with the powdery snow, the blackness of ash buds and vibrant green lichen on the willow.
My favourite tree on snowy days is the oak however. It’s sinewy branches trace dark, dancing patterns across the sky as it stands, like a great guardian, in a white washed world.
One of my favourite oaks stands in the field in front of our house. This is how it looked on Friday as the first snow began to fall:
And only two days previously, last Wednesday, bathed in low winter sun:
I hope that if you too are in a part of the world with snow, you are keeping safe and warm.
I’ll be back soon with a post on using herbs to help banish winter phlegmy-ness!