As we approach the Equinox we are called to cleanse and restore.
The winter and its necessary quiet time allows for slowing down and for ample rest. With this also comes stagnation. Come spring we (as all creatures) eat and drink foods that invite and support the body to let go of winter’s stagnation as the days lengthen and activity increases. Here’s an easy and free way to ally with locally growing herbs (commonly known as weeds) to sync up with natural rhythms and processes.
The sap is rising as the life-force is moving and becoming more active.
In one way we are waking up after a winter (night’s) slumber and spring can be seen as the morning time. While we were sleeping, we were restored and benefited with the much-needed rest from the activity of the day (summer), but we need to make sure to get rid of accumulations during this time as we enter into spring. The liver is most actively detoxifying at 3am, so the morning is a crucial time for supporting the pathways of elimination.
Wake up! Spring is here (or just around the corner)
Spring is such a wonderful time as signs of life begin to show up everywhere. Slowly at first in a crescendo-like momentum towards summer, winter shrugs off her cold breath and we see crocuses and daffodils breaking the surface signaling the return of the sun and warmer temperatures.
Here in Southern Missouri, we have already seen more birds out an about, an increase in skunk activity and even saw a roadrunner today. The spring peepers are out and daffodils are showing up on the sunniest of south facing slopes. Everything is waking up and returning to the light of day after winter’s rest.
We are inspired to share a simple strategy we like for helping our bodies wake up, tune in and clean out.
Supporting the body toward optimum health
The liver is an organ that does the incredible task of moving and cleaning bodily fluids and filtering all of the blood in the body. It is also chiefly responsible for cleansing our bodies of harmful substances, be they metabolic (from within) or exogenic (from outside).
The restful and slower pace of winter allows the body to recharge and conserve energy. It also means that we need to support our body’s natural tendency to do a spring-cleaning or detox.
In the past few days we have seen our cats and dog instinctively eating grass to promote emesis (nice way of saying: it helps them vomit). They actively and voraciously seek this out. We are suggesting a slightly more pleasant option, but it is an example of how all creatures are taking part in naturally cleansing their bodies…
Easy and free weed roots to cleanse and empower pathways of detoxification.
Yellow Dock Root
Yellow dock and burdock are well known weeds, although that term is not meant to devalue these plants.
Rather, they are opportunists and helpful species with much to offer us and the soil the grow in. They are both blood tonics and purifiers and incredibly supportive of the liver and digestion as well. Dandelion is another key one that we’ll focus on as we see it’s lovely basil leaves start to spring forth.
I chose to focus on these two plants as they are widespread and abundant. These are potent and tasty allies for us this spring.
These Plants Are Everywhere
On my way to work today, I visited a friend’s garden that has a Japanese variety of burdock known as Gobo (Arctium lappa) growing.
He was generous and shared some of the impressive roots with me. This guy knows how to garden and we will be highlighting his methods in future posts. I went on to build honey bee frames and on my way home I stopped by a spring to harvest some yellow dock (Rumex crispus) root.
I was looking for watercress, but noticed the vast majority of it had been washed away with last week’s flooding. Next time I will harvest the tender young leaves of yellow dock to eat as well. The spring gives the plants a constant source of moisture and regulates temperature, so these specimens look extra vital.
Eat your medicine
A great thing about burdock is the massive and tasty roots that developed during the previous year’s growing season.
Wild burdock root won’t usually be as large or tender, but it still gets quite large in the right setting. After the first year’s growth, there is a huge taproot ready for the harvest that can be harvested during the dormant season.
Come spring, it is a welcome addition to the diet. Although burdock is often drunk as a decoction (simmered tea), we opted to cook and eat the Gobo.
A little butter and salt made these roots sing their deep bass nourishment song. They taste somewhat like a carrot, but deeper and have a texture akin to a sunchoke. Quite frankly based on the hardiness and size of these roots I’m surprised more folks aren’t growing it (the Japanese have known the great culinary benefits of burdock for quite some time though).
Yellow dock
As the weather warms we begin to see the leaves of this biennial unfurl. Fall and early spring are good times to harvest root crops as the energy in stored most densely in the root at these times. Like burdock, it spent all last year building up energy in its root. The plant is coming back to life and at a prime stage for supporting our bodies to do the same. We will decoct this root as a liver-supporting ally.
Another benefit of yellow dock is the digestive supporting bitterness. The bitter flavor stimulates bile secretions and boosts our digestive capabilities. Our bodies are attuned to bitterness and when we taste it, our body gets signals to increase digestive juices and support the liver’s detoxification. Unfortunately, this is a flavor that has been bred out of most produce. This is on area where wild plants are so valuable. The leaves are decently flavored although often bitter and sour tastes dominate. The young leaves are best for food and can be eaten raw or lightly cooked for a spring diet boost.
Making a decoction
With the roots harvested, we are ready to prepare them for consumption. We do this by washing the roots and coarsely chopping them and adding to a pot of cold water. Roughly a large full-handed pinch of chopped root per quart, but the strength of brew is really up to you. Both of these herbs are very safe to use.
Bring the pot to just below a boil and keep it there for 10-15 minutes. This is more of an active medicinal extraction (as opposed to infusing leaves in hot water) that helps to pull out constituents that are more embedded in roots and barks.
Drink several cups throughout the day to give yourself a refreshing and nourishing spring medicine. You can also make a larger batch and store in the fridge for several days.
Spring is the time to wake up and give thanks.
It’s a time to increase movement and appreciate the magical abundance of nature. Our herbal allies support us in this in the most wondrous of ways! Thanks to them!
How do you like to welcome the springtime?
Bright Blessings & Nourishment to You <3
Check our this week’s earth-centered curation @the-hearth!
@the-hearth is @mountainjewel's love offering to Steemit, the earth and our fellow humans. This homesteading duo's life mission is to enliven and raise consciousness around earth-centered living and being stewards of the earth. We really appreciate your support!
“We must first accept that ‘this is it’ – that all there is to life is the day to day, the ordinary, the details of the mosaic. We are living a happy life when we derive pleasure and meaning while spending time with our loved ones, or learning something new, or engaging in a project at work. The more our days are filled with these experiences, the happier we become.” ~Tal Ben-Shahar
So jelous, Spring seems just so far away for me. With 2 feet of ice still on the lakes and a foot of snow still on the ground and a the frost not coming out of the ground for at least another 2 months.....Sigh....
wow! yes no doubt we're a bit ahead of you in terms of spring. what if i told you i was jealous of your snow and ice? lol! sometimes do wish for a bit more of that in winter! tradeoffs/ decisions decisions! :)
In the UK we welcome spring with snowdrops....followed shortly afterwards by crocii and then daffodils. The latter have many different varieties....very early and very late. We even saw daffodils before Christmas. The weather has been very stormy with some areas having a lot of snow and strong winds all the way from Siberia. The winds brought unusual visitors to our garden, a flock of fieldfares blown across from Scandinavia.
It may seem strange to think about eating foods like burdock root, because we've been, as a collective, programmed against our own self interest to see abundant nutritious food sources all around us as weeds to be eradicated.
As I progress on this platform I intend to share similar topics as I am Creating a Permaculture Food Forest in my effort to create another path forward for humanity. I'm Reteeming this well written piece! Thank you for sharing it!
oh fanstic, i'll look forward to more of your posts on your food forest and other plant-based ones :)
AMEN!! thanks so much. glad you're on steemit!!
Going to have to find some yellow dock root! Thank you @mountainjewel!
you are so welcome! our pleasure. happy digging :)
Nice going! I love burdock & yellow dock! I am not as excited about the flavor of yellow dock as I am with burdock though. I have made yellow dock decoctions before and don't find myself picking it up to drink very often unless I twist my arm. I really enjoy them sliced and sauteed in omelettes and scrambles and find myself eating a LOT of yellow dock root that way!
p.s. I hope you're having an amazing road trip!
I love it. You post and I learn something every time. I have such a list of things to look for on our property now.
Great post! I love the way you write, so easy to follow and so informative. I never cease to be amazed at the edible nutritional food you are able to find around your homestead. Such abundance! What a true blessing
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In Italy we eat royal jelly in the spring. Also, we drink a detox tea: uva d’ursi and other detox herbs
Thanks to @randomwanderings, this post was resteemed and highlighted in today's edition of The Daily Sneak.
Thank you for your efforts to create quality content!
I grow burdock and I just love it as a root vegetable. I appriciate the way you refer to the year like a day. My Gram has always thought like that.
I think it’s super important to eat what’s in season. I believe there’s a reason that burdock and mushrooms are ready to be eaten around this time of the year, and I think we’d all do well to listen to nature when it’s telling us what we should be eating and when.