Foraging 101: Spring Herbs Edition

Spring is the season of New Beginnings and New Growth and it is easily the most beautiful season of the year. After a long and dreary winter, seeing all the greenery and flowers around us beginning to bloom and flourish just fills me with so much love, hope and joy of what's to come. For Centuries, our ancestors counted on spring's nutrient rich plants for food and nourishment after a long winter consuming stored foods. Spring is also the perfect time to get outside, soak up the sun and spend some valued time in nature, so why not use that time to also forage for healing herbs and plants!

A few of those nutrient rich plants to look out for are Dandelions, Chickweed, Violets, Plantain and Stinging Nettles.

So, as you slip into your favorite gardening boots or comfy walking shoes to spend more time outside in order to become more aware of whats growing and start foraging for wild spring herbs, be sure to keep a few things in mind.

Guidelines for Harvesting Wild Herbs

1. Be sure to gather herbs from areas that are free of pesticide and herbicide exposure and other potential contaminants. Also if you have pets that use the bathroom in your backyard, try to gather an awareness of the spots they use so that you do not harvest there.

2. Never harvest herbs along the side of the road; this is because the exhaust and dust from cars passing by are not good for consumption.

3. Be 100% certain of identification before harvesting.Many plants look similar when they are not flowering, and some look similiar when they are flowering. Some medicinal plants have poisonous look alikes.

4. Collect herbs in the morning after the dew has dried but before the sun gets too strong. Early in the evening is also a great time to harvest after the sun's energy has waned.

5. Use discretion when harvesting by only harvesting the leaves and flowers that are radiating a healthy and alluring energy.

6. Be aware of where you are harvesting. Don't harvest where there is a limited supply of the plant to practice sustainability of the plant.

Dandelion (Taraxacum officinale)

Dandelions are one of the most common and abundantly grown herbs during the spring time, considered an invasive plant because of how quickly it multiplies and takes over any open lot of grassland and it has numerous benefits. They are seen in bloom from April through November; both the flowers and the leafy greens are edible while the roots are harvested later in fall for their medicinal properties as well. The spring leaves can be used in salads, the flowers can be eaten raw as well in salads or used in a tea. They contain 7,000 units of Vitamin A per ounce and are an excellent source of Vitamins B,C and G. As a comparison, Lettuce contains 1,200 units per ounce and in carrots 1,275 units per ounce, so it is easily a wise addition to your diet. It is a great agent for skin diseases, eczema and scurvy as well beneficial to the female organs. It also aids in blood sugar management, may lower blood pressure, promotes liver health, boots immune system, aids digestion, and provides antioxidants to the body.

Chickweed (Stellaria media)

Chickweed is another common species that thrives in the spring time. In the American Continents there is about 25 species native to the region. It can be identified by the very small white flowers that bloom on the plant from the beginning of spring until autumn. It thrives in shady areas, around dwellings and in fields. The leaves have a slightly salty taste and are great in pesto and salads. This herb is very nutrient dense and has 6 times the amount of vitamin C, 12 times more Calcium and 83 times more iron than Spinach! Just WOW, such a beautiful herb and honestly has become a fav of mine this year! It's medicinal benefits include its expectorant properties, perfect for loosening winter phlegm (mucus) left over from seasonal viruses while reinvigorating the kidneys as a soothing diuretic, as well as treatment for bronchitis, coughs, colds and it is quite cooling energetically and can help draw down heat and inflammation in the body.

Stinging Nettles (Urtica dioica)

Stinging Nettles are a Powerhouse herb. This rich green herb gets its name from the "stingers" on the stem of the plant that boast formidable defenses so be sure to wear gloves and use caution when harvesting. The small green leaves can be seen coming up from April until September. It is for sure a force to be reckoned with among any other wild spring herbs! It is rich in vital, restorative minerals and vitamins that contribute to all around health and wellness. It is high in calcium, magnesium, chromium, manganese, potassium, protein, selenium, thiamine, Vitamins A and C as well as Zinc and Iron. The leaves of this plant can be harvested and dried for tea and also can be used in place of spinach, greens in a soup and pesto.

Plantain (Plantago Major)

Plantain Leaf can be found pretty much everywhere, it is both edible and medicinal. There are 2 types, broad leaf and narrow leaf plantain. This is another great herb that can be eaten raw and used in salads, soups and stews. It flowers between May to October. It has a bitter and unsavory taste and can be chewed up to make a paste to apply to all types of insect bites and bee or wasp stings. It can also be used to treat various skin diseases, digestive problems, fever reducer and great immune support etc.

Violets (Viola Odorata)

Violets are both beautiful and medicinal. They come up early in the spring and are often the first flowers of the season. They are a chief lymphatic tonic for the body. This cooling and nutritive herb is a soothing medicinal for dry hot conditions such as sore throats as well as swollen and congested lymph nodes. It is also beneficial for colds, arthritis, inflammation of the lungs, hoarseness and whooping cough. The flowers can also be used to make syrup or candied with sugar for decor on plates. Check out this recipe below on how to make the syrup! It's so yummy!

HOW TO MAKE VIOLET SIMPLE SYRUP:

Equipment Needed

• Mason Jar

• Small Pot

• Strainer or Sieve

• Lemon Juice

• Cane Sugar (avoid brown sugar as it will affect color of syrup)

• Filtered or Spring Water

1. Pick any green stems leaves off the violets

2. Boil FILTERED water in a small pot. Turn the heat off, let water stand 5-10 minutes to cool- then add the violets to the pot, stir, and let sit on the counter for 24 hours.

3. Strain the violet-infused water through a fine-mesh sieve, gently pressing any additional liquid from the violets.

4. For every cup of liquid yielded, add 2 cups of white sugar. Other sugars will change their color.

5. Stir over a bain-marie or in the same pot over very low heat until the sugar dissolves. Be careful not to boil as you will lose the gorgeous color of the violets.

6. Stir in a little lemon juice, one drop at a time ( 2-6 drops) to turn the infusion to more of a clear purple color (Alternatively- if you prefer the cool blue color, leave the lemon juice out.)

7. Store the syrup in a bottle or jar in the refrigerator for up to 6 months.

8. This makes about 2 cups of syrup.

Precautions

Please be sure to do your own further research into the herbs above before use, especially if you are currently on any medications. All of the information provided is strictly for informational purposes and are not to be used in substitute of any medications unless you have done your research or have spoken to a health professional about them first.