— Traditional autumn roundelay Cool, crisp mornings are bathed in dense, hanging fog; it's a time of endings and beginnings. In northern agricultural communities, October marked the year’s end. The last harvest complete, stores laid in for the coming dark months, and seeds of next year’s crops carefully guarded brought a sense of completion. Whatever fruits, nuts, and berries hung on the trees at the end of October were left for the nourishment of the wild ones. At RavenCroft, we celebrate this month with song, with ceremonies to honor the ancestors, and we dig roots — lots of them! There is nothing that brings one closer to the underworld than digging roots. The cool energy of the environment moves the life force down and the earth opens up to receive it. All is tucked away for safekeeping through the cold, wet winter. This is the natural time to slow down, eat warmer, longer-cooked foods, and burrow in! "John, what are you doing to the strawberry patch?" I exclaimed. "I got it out whole!" he beamed back at me. And so the burdock harvest began last spring. John, a second-year apprentice, sat beside a three-by-three-foot hole holding a beautiful, intact three-foot-long burdock root. What a hole he made by the strawberry patch! The deep roots of burdock penetrate the earth and bring nourishing minerals to the surface in their leaves. The amazingly strong root drives itself through hardpan and eases the earth open for the elements of air and water to seep in; this is nature’s way of plowing: slow and steady. Complete with built-in methods to thwart anyone from deterring it from this mission, the mighty burdock sends out lateral roots, cleverly placed beneath tree roots or stones to prevent being pulled from the earth. As if that were not protection enough, the large rhubarb-like leaves break off easily when pulled to ensure its integrity. It works its magic as surely and steadily in anyone who chooses to use it for food and/or medicine. That giant mineral-rich root — and many more like it — became pickles, tea, root beer, and soup stock over the course of the summer to nourish guests and residents at RavenCroft. Burdock is a member of the Compositae/daisy family of plants. Recognized by its large (dock means "big leaf") heart-shaped leaves and stick-to-everything burrs, burdock is one of the most detested/useful plants I know. Shepherds and dog owners curse the burrs that must be cut from the fleece or fur of animals. The tiny barbs that hold these wayfaring seed heads on innocent victims inspired the invention of Velcro — oh, the multitude of ways plants inform us humans of possibility! "But why," you ask, "would anyone want to eat these gnarly roots?" Because they are deeply nourishing. Called Gobo in Japan, the root of burdock has been held in high esteem as a tonifying (strengthening), healthful addition to winter diets. Used in the herbal tradition everyplace it grows, burdock has a profound effect on the lymph, sweat, and oil glands, but its influence is felt in the kidneys, liver, lungs, stomach, uterus, and joints as well. Burdock is used as a skin clearer, blood purifier, and alterative, that is, it can be used over time to alter the condition of the body toward a more healthful state. To achieve this, incorporate the fresh and dried root into the diet and/or use the tincture of fresh root or seed over a long period of time. If you are in a hurry or treating an acute condition, burdock is not for you. Burdock works thoroughly and slowly, just like it grows. A deep-rooted biennial, burdock takes two years to complete its growth cycle. Wild burdock usually starts its life in the spring or fall and can be harvested anytime the root grows to sufficient size during its first year. Fall dug roots tend to be starchier and more nutritious, as the root stores nutrients for its long winter rest. Spring-dug root is leaner and more tonifying. The second-year plant puts its energy into flowering, and as soon as signs of spiking a flower stalk appear, the root becomes tough and woody, no longer suitable for food or medicine. The stalk can then be harvested, peeled, and used as a salad or steamed green, a little bitter but palatable. Once the burdock flowers and begins seeding, it can become a nuisance, but if it is in a place where the burrs will not be dislodged and moved about, the seed can be harvested when mature. Be sure to use gloves when garbling seed heads; there are tiny hairs that irritate the skin inside the heads. Tincture or tea of burdock seed is a useful kidney tonic. Go easy when first using the seed tea or tincture, as the remedies made from seed have a concentrated action. More is not better. A "slow and steady" approach will bring about gradual changes that will have a lasting effect. Just as the plant’s slow growth eases vital fluid into the earth, burdock can govern the flow of fluids in our bodies. Remember: burdock is an ally for slow, chronic conditions. It works best used over time, as it works on a deep level in the body. When used as food and remedy, it is even more beneficial, as the nutrient-rich root actually rebuilds weakened cells deep within. The tincture alone can bring about changes in the urinary tract, skin, joints, lymph, and immune systems, but when the root is included in the diet, it delivers nourishing minerals not available in alcohol-extracted remedies. You can find fresh burdock root at oriental markets and natural foods stores in our area. Fresh root has a delicious, sweet, earthy flavor and enhances stir-fry, soups, and stews. We make a tasty pickle every year to control the spread of burdock in our gardens (hint: do not put mature seed heads in your compost pile!). Burdock Root Pickles à la RavenCroft 1 pound burdock root Diagonally slice ginger and burdock the thickness of a dime. Steam the burdock in a small amount of water just long enough to break the cell walls so the pickling solution can penetrate; reserve liquid. Peel the garlic and leave whole, or cut in large pieces (so children can find them and set them aside). Toss the roots together in a bowl. Mix equal parts reserved broth, soy sauce, and vinegar to create enough pickling solution to cover the roots. (If there is too much broth, just simmer it to reduce to an adequate amount.) Pour the hot pickling mixture over the roots and marinate 24 hours before eating. These pickles can then be placed in a canning jar and refrigerated. They will keep for months. Use as a condiment or in soups, stews, or stir-fry. Children and adults alike really enjoy these flavorful pickles. What a great way to take your medicine! To use the dried root, available at herb shops and natural food stores, make a standard brew as follows: Burdock Standard Brew Place one ounce burdock root in a one-quart canning jar or saucepan with a tight-fitting lid, pour one quart boiling water over the herb, cover, and let steep four to eight hours. Drink two to four cups per day, hot or cold as you wish. This brew can also be used as a broth for cooking soups, beans, and grains. Used as a bath or compress, this is also a fine remedy for itchy skin irritations. Safe for humans and animals, if you need it on the outside, you can use it on the inside too. When using one herb at a time, you are embracing a traditional practice of learning herbs called simpling. It is a safe and proven method of getting to know the effects of individual plants on your body when used with a reasonable amount of common sense. The roots of the tradition of herbalism I practice recognized people as intelligent and capable of caring for themselves. It acknowledged that people had a connection to the natural world and plants around them, and that the wise use of these plants could keep one comforted while in the grip of the human condition. I have found this to be true in my practice. When people are introduced to herbs as individual plants with purpose and gifts in their environment as well as possible curative agents in times of need, they feel themselves held in a larger picture. This connection has a deep and profound effect on one’s sense of well-being. Imagine living in a world that you are genuinely part of that offers you food, medicine, and shelter in the form of plants just because you are you. Be well, dig some roots this fall, and remember to eat a meal once a week of foods that grow within fifty miles of you! Plant a tiny seed of light in a safe place within to get you through the dark time. Hold it dear to emerge and grow in the returning light. Green blessings! EagleSong, C.C.H., director of RavenCroft Garden in Monroe, WA, is a nationally recognized herbal educator. She is dedicated to keeping herbal wisdom within reach of all people and connected to the healing wisdom of nature. P.O. Box 229, Startup, WA 98293; (360) 794-2938; <ravencroft@earthlink.net>. |
Fall is in the air today;