Botanical Traditions

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Stir Fry 

Harvest the burdock root in the fall of the first year. Wash and chop roots and add to stir fry. Fall of the first year is the best time to harvest burdock roots for inulin.

Burdock Root Decoction 

It is bitter so be prepared. Harvest roots in the fall of the first year, wash, chop and cover with water. Simmer for 20 minutes. 

Burdock and Ginger Soda (Wild Remedies)

Combine 1/4 cup cleaned, thinly sliced fresh burdock root or 2 TBSP dried root with same amount of ginger into 1.5 cups water. Simmer 30 minutes. Remove from heat. Add 1 lemon sliced into rounds, 4 allspice berries, 1 star anise pod, 1 green cardamon pod and 3/4 cup honey. Let cool. Strain. Store in fridge for 1 week. Mix 1 part syrup with 4 parts seltzer.

Dandelion Cordial (Spring) 

2-3 cups blooms green part removed

2/3 cup sugar

Rind of 1/2 lemon

1 quart vodka

Mix all ingredients in large jars and let sit for two months. Strain into smaller bottles and mix with hot water and honey to soothe colds and coughs.

Dandelion Leaf Tea (Summer) 

Harvest dandelion leaf preferably before flower. Dry on white cloths. Store in cool, dark cabinet. For every teaspoon of crushed leaves add a cup of boiling water. Let steep 20 minutes. Dandelion leaves are good all year round and make a great fall pesto. 

Dandelion Root Stir Fry (Fall) 

Harvest Dandelion roots, scrub, chop and include in your favorite stir fry. Good source of inulin. 

Root Decoction  – Harvest in the fall, wash and chop, cover with water and bring to a boil covered over low heat, then simmer 20 minutes. Let sit with lid on till cool. Best recipe for inulin. 

Dandelion Pesto

Combine in food processor in order and blend well:

2 ounces of hard sheep’s cheese (parmesan) cut in chunks ~ 

Pulse in food processor until fine. 

2 cloves of garlic

¼ cup pine nuts or other nuts soaked overnight and lightly toasted in 250 oven. 

3 cups of fresh greens

1/2 cup olive oil or to desired consistency

Elderberry Syrup

1 cup fresh or 1/4 cup dried elderberries

3 cups water

1 cup sugar

1.Place berries in saucepan and cover with water. Bring to boil. Reduce heat. Simmer on low 30 - 45 minutes.

2. Smash berries and strain through fine mesh strainer. Add sugar to desired consistency.

3. Bottle syrup and store in refrigerator up to 3 months. 

Viola sororia

YIELD: 1 1/2 cups (12 ounces)

1 cup water

2 cups (22 grams) loosely packed purple violet flowers, green sepals removed (see note below)

About 1 1/2 cups organic white sugar (the whiter the better, if you want the brilliant purple)

About 10 drops lemon juice

Note: Harvest 2 heaping cups (43 grams) of purple violet flowers and give them a brief rinse. Remove the sepals and receptacle (the green floral parts underneath the purple petals), retaining the violet petals for the recipe.

1. In a small pot, bring the water to a boil. Turn off the heat, add the violet petals, and stir until all the flowers are submerged. Cover and let sit until the liquid has cooled to room temperature. Pour the flower and water mixture into a jar, cover, and let it sit in the refrigerator for 12 hours.

2. Strain the infusion. Measure the volume of the violet infusion, and use twice the volume of sugar. For example, if your strained violet infusion, comes out to 3/4 cup, add 1 1/2 cups sugar. Add the sugar and violet water to a small pot and heat on low, stirring a few times, until the sugar is dissolved. Take care not to heat too quickly, or you may destroy the color.

3. Remove from the heat and add the lemon juice 1 drop at a time. The lemon juice will transform the syrup from blue-purple to lavender. 

4. Jar the syrup and store in the refrigerator for up to 6 months, watching for signs of spoilage.

chestnutherbs.com

Ingredients

3 pounds turkey, pheasant or chicken wings

1 quart chicken broth, or other light broth

4 avocado leaves or bay leaves

1 sprig epazote (optional)

2 teaspoons dried Mexican oregano, or regular oregano

1 onion, sliced

3 stalks celery, chopped

2 pounds lambsquarters, dandelion, young plantain, young nettle, spinach and/or other tender green.

Lime juice to taste

cayenne to taste

Instructions

Put the turkey wings in a soup pot and add the stock, plus 2 quarts of water. Bring to a simmer, then add the avocado or bay leaves, epazote (if using), oregano, onion and celery. Let this simmer, partially covered, until the meat wants to fall off the bones, about 2 to 3 hours.

Remove the wings and pick off all the meat from the bones. One trick I do with wild meats is to fish out what's ready, put the shredded meat into a bowl in the fridge and return the debris to the pot. Check every 30 minutes or so until the toughest wing or leg or whatever is tender, then shred that. This makes for a better broth in the end, rather than forcing the issue with wings or legs that aren't tender yet. Reserve all the meat.

Strain the broth well. I set a paper towel in a sieve and set that over a large bowl to remove debris. Rinse out your soup pot and return the strained broth to it. Add the shredded meat and allow this to cook for a few minutes.

Add all the lambsquartersat once, stir well and allow to simmer for no more than 10 minutes. Serve with lime juice and a little cayenne. 

https://honest-food.net/lambsquarters-edible-huauzontles/

Chickweed Pesto  

Combine in blender and blend well:

2 cloves of garlic

3 Tablespoons of pine nuts or sunflower seeds

1/4 tsp. salt, 2 packed cups chopped fresh chickweed

1/2 cup olive oil

1/2 cup Parmesan