OCTOBER 2013
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Healing Wise ...
with Susun Weed

Lacto-Fermented Tomatillo Relish; Fall weed walk
          with thanks to Sally Fallon          


3 cups finely diced tomatillo (or green tomato)
1 cup finely diced onion
1 bunch of parsley, minced
2-4 cloves garlic, minced
4 tablespoons whey*
1 tablespoon sea salt
½ cup water if needed

Add the first four ingredients, one at a time, to a wide-mouthed quart canning jar, pressing and stirring with your hand or a wooden pounder until the ingredients are mashed and mixed and their juices are flowing. Then mix in the whey and sea salt. Add water only if needed to fill the jar to the top with liquid. The top of the relish needs to be at least an inch below the top of the jar. Cover tightly and keep at room temperature for two days. Then refrigerate until ready to eat, at least three weeks later. No peeking! The fermentation can take a turn for the worse if exposed to the air at the wrong moment.

 

* Buy some plain yogurt and let it sit for a while. The clear liquid that collects at the top is whey. Use it in this recipe.    



Dandelion  (Taraxacum officinale            
I know all the books say to eat dandelion leaves in the spring, but I think they taste much, much better in the fall. Everyone at class agreed, too, so on Sunday they harvested lots and lots of tender, sweet dandelion leaves and flowers for the salad. Then they went out and dug dandelion roots and made root tincture and root/leaf/flower vinegar. Nice!


Mallow (Malva neglecta
The mallows are happy that the nights are cold. They thrive in the fall and spring. Especially this creeping, weedy one that like to hang out where the goats do. For some reason the goats don't eat it, but we do. The leaves, flowers and any seeds go right in the salad. The root could be dug up and dried for use in infusions or tinctured. This little mallow is the sister of marsh mallow, a very soothing medicine.



Wild oregano  
Lucky for us, this wild mint doesn't taste strongly of oregano; the flavor is mild with just a hint of aroma. And now that it is past flowering, lots of the tender tops are going in the salad. I used to make wild oregano vinegar, with some cloves of garlic to amp the flavor. But I have so many other favorite vinegars, including garlic scape vinegar, that I haven't used wild oregano  for anything but salad in years.



Sheep sorrel
(Rumex acetosella

An amazing patch of this super sour plant sprang up right behind the barn, so our autumn salads have been rife with it. The leaf stalks can be a bit stiff, so we leave them behind when we harvest. The leaves are crisp and loaded with vitamin C, a great way to nourish the immune system to get ready for winter.


Garlic mustard (Alliaria officinalis)
Whether you eat the leaves in salad, cook the leaves as a bitter green (so good for digestion), make a vinegar of the roots, or turn the roots into a horseradish-y condiment, you will soon find yourself smiling whenever you see this "invasive weed" carpeting the waysides of roads and paths. What a great way to strengthen immunity and go into winter feeling strong.


Chickweed
(Stellaria media)

Now the ground is greening all around the compost piles with the little star lady, chickweed. Her big sister, the giant chickweed is re-greening after providing salad material all summer and both of them are delicious in salads. It is not too late to make great vaginal lubricating chickweed oil or cyst-dissolving chickweed tincture.



Violet
(Viola)

I don't pick many violet leaves during the spring or summer; I wait until fall and harvest them in great quantity. (But never more than half the leaves from any one plant.) I know that violet leaves are a fantastic source of vitamin A and I figure they ought to be richest in this antioxidant vitamin just before they are going dormant. They taste really nice in the fall, too.



Red clover blossoms
(Trifolium pratense)

Isn't it nice to see the red clover blooming? The sight of these flowers always opens my heart to the joy of life. Whether I stop for a moment on the way to the barn to milk or whether I am harvesting them to decorate my salad, I imbibe bliss. It is too late to pick red clover to dry for infusion as the blood thinning qualities are at their peak in the autumn blooms.



Susun Weed’s books:




Wise Woman Herbal for the Childbearing Year
Author: Susun S. Weed. Simple, safe remedies for pregnancy, childbirth, lactation, and newborns. Includes herbs for fertility and birth control. Foreword by Jeannine Parvati Baker. 196 pages, index, illustrations.
Retails for $14.95
Order at: www.wisewomanbookshop.com





Healing Wise
Author: Susun S. Weed. Superb herbal in the feminine-intuitive mode. Complete instructions for using common plants for food, beauty, medicine, and longevity. Introduction by Jean Houston. 312 pages, index, illustrations. Retails for $21.95
Order
at: www.wisewomanbookshop.com



NEW Menopausal Years the Wise Woman Way

Author: Susun S. Weed. The best book on menopause is now better. Completely revised with 100 new pages. All the remedies women know and trust plus hundreds of new ones. New sections on thyroid health, fibromyalgia, hairy problems, male menopause, and herbs for women taking hormones. Recommended by Susan Love MD and Christiane Northrup MD. Introduction by Juliette de Bairacli Levy. 304 pages, index, illustrations. Retails for $19.95
Order
at: www.wisewomanbookshop.com
For excerpts visit: www.menopause-metamorphosis.com



Breast Cancer? Breast Health!


Author: Susun S. Weed. Foods, exercises, and attitudes to keep your breasts healthy. Supportive complimentary medicines to ease side-effects of surgery, radiation, chemotherapy, or tamoxifen. Foreword by Christiane Northrup, M.D. 380 pages, index, illustrations. Retails for $21.95
Order
at: www.wisewomanbookshop.com



Down There:
Sexual and Reproductive Health the Wise Woman Way

Author: Susun S. Weed Simple, successful, strategies cover the entire range of options -- from mainstream to radical -- to help you choose the best, and the safest, ways to optimize sexual and reproductive health.
Foreword: Aviva Romm, MD, midwife, 484 pages, Index, illustrations Retails for $29.95
Order at: www.wisewomanbookshop.com

 

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