Osage Orange!

A Brief History of the Osage orange (Maclura pomifera)

“Osage-orange is…picturesque rather than beautiful, and possess[es] strong form, texture, and character.” -J.D. Burton

            Also known as hedge apple, bois-d’arc, horse apple, naranjo chino, among other names, the osage orange is a rather new tree in my experience. Osage orange (Maclura pomifera) is a member of Moraceae, the fig and mulberry family. Throughout this past autumn, their fruit have spattered the roadways and sparked much conversation, and they appear to be rooted firmly into North American history. I would like to spend a few minutes sharing it.

            The wood of the osage orange said to be exceptionally resistant to decay, and has been the preferred wood for fencing for quite some time. The trees were often planted as living fences before barbed wire was invented in 1874 (in Illinois, by the way). The wood also has traditionally been used to make the bow and arrow by the Osage Indians and by other Plains tribes. Currently in Illinois, osage orange is being planted to remediate soil near old strip mines.

            I have been perusing online discussion forums on Dave’s Garden (http://davesgarden.com/guides/pf/go/54097/) about Maclura pomifera, and am struck by the sheer amount of people sharing fond childhood memories of the tree, whether it is something like ‘Grandma put hedge apples in every bottom cupboard in the house to repel spiders,’ or that the tree is the best shade tree in Texas, or that someone’s osage orange fence posts from the 1930’s have yet to rot…you might think the tree is Grandma’s rather eccentric yet lovable cousin, the way these folks are talking about it.

            Part of my recent holiday in Tennessee was spent hurling osage fruits against rocks in an attempt to split them open. While the fruit did not break initially, it did allow us to pry it open to uncover a wild, milky melon-like broccoli floretted fruit. The milky sap is very sticky and can cause dermatitis in some individuals, according to Louise Riotte in Carrots Love Tomatoes. The fruit can be made into an antibacterial soap, hand salve, or used as decoration in the home. It was also used as a fabric dye to color khaki uniforms during the first World War. Interestingly, though it appears to have medicinal applications, osage orange rarely appears in the various herbals I’ve looked in.

          

  For more information on osage orange, check out this fabulous comprehensive article on the web: http://www.na.fs.fed.us/pubs/silvics_manual/volume_2/maclura/pomifera.htm

         I recently attempted my first salve making endeavor off a variation of this osage orange salve recipe I found on Facebook: https://www.facebook.com/photo.php?fbid=10151269383425909&set=a.10151269383180909.487906.227120805908&type=1&theater. 

I used a blend of apricot kernel and almond oils, beeswax, and osage orange pulp, and it turned out pretty well! It's been working for moisturizing dry hands, and I've also applied it to a rough spot on my dog's lower back, in which it seems to be speeding the healing process. 

simple folk tincturing

Recently, I was pawing through my tea shelf, slightly annoyed with all the clutter; realizing I had numerous herbs on the shelf that had been sitting there perhaps for over a year.

Lucky me, I happened to have a handle of vodka in my kitchen that I bought specifically for tincturing fresh artichoke leaf, which a friend gave me from her garden. With the night frosts setting in, I figure now is the perfect time to tincture everything from my garden worth salvaging, and all those dried herbs that have been stagnant on my shelf for much too long.

While there are more modern and "sophisticated" methods of tincturing (with precise ratios of dry herb to alcohol), I chose to go the folk route, which seems to have an innate, simple wisdom to it. You can find instructions on folk tincturing here http://www.youtube.com/watch?v=4dloPF1QDuw. (Brief disclaimer: I just want to point out that I do not work for Mt. Rose Herbs or attempt to promote them on this blog, I just think they do a good job of providing educational resources that are worth sharing!) Also, a quick note on vodka selection; while I usually can't afford the organic, one can often find an affordable vodka that's been filtered 4-5 times, and it will say on the label.

So above, you'll notice I made mostly medicinal tinctures (motherwort, ashwagandha, cayenne ginger, peppermint, kava kava, black walnut w/ clove, boneset, goldenseal, artichoke, oat milky seed, and a couple of infused vodkas (vanilla and coconut vanilla) for fun.

They are all made with vodka, except the cayenne ginger, which is steeped in bourbon. I'm looking forward to adding it to a hot toddy on a cold winter night.

Lastly, if you're interested in seeing what plant compounds are soluble in alcohol, or want to know basic herbal recipes for salves, syrups, infusions, etc., check this jam-packed DIY site http://earthnotes.tripod.com/basics.htm#howto.

............

So lemon balm extract is the latest industry craze (thx to Dr. Oz) that everyone wants and nobody can get (all herb suppliers appear to be out of the tincture)! I have been suggesting to people looking for it that they use the above method to make their own lemon balm extract, and voila! Easy, empowering (relaxing) solution.

wild persimmon plethera!

This year was my first year to discover the wild persimmon, which are widespread throughout our region, and from what I hear it seems this year's trees have produced a bumper crop. They are delicious! I hear they can be made into a custard, but eating a ripe one is practically like eating sweet, smooth custard without having to do the work. Yum!

Marvelous repulsion

The eyes of an alligator are truly primordial, like thousands upon thousands of years are looking back at you; somehow this being that is alive right now, is so eerily the same as its ancestor so long ago, and steadily, in its cold blooded nature can hold your gaze in the present. 

There's something incredibly repulsive, yet simultaneously fascinating about reptiles. This first became apparent to me when I lived in Louisiana three years ago and peered into alligator eyes on a fairly frequent basis. The reptile (serpent) has prominent places throughout human mythology, as well. http://en.wikipedia.org/wiki/Snakes_in_mythology

I realized recently that I have similar inklings toward certain ancient plants, like thistles and ferns. I think it has to do with how "evolutionarily perfect" they are (think cockroaches, too...). So little has changed over millennia, and when I gaze upon them, I could be living at any point in history in that moment. 

While it is difficult to relate to these beings (many environmentalists observe that this is a major hurdle to a widespread earth stewardship); I believe this marvelous repulsion is worth acknowledging and exploring. 

E.g.

Above: Cardoon (Cynara cardunculus)

Ancestor to today's globe artichoke, perhaps cultivated for 30,000 years. 

According to a friend (whose garden this is) the cardoon is not officially supposed to be a perennial in Southern Illinois, yet it typically does overwinter. Cardoon is used in traditional cheese making in Portugal as a vegetarian rennet (http://joyofcheesemaking.blogspot.com/2010/10/homegrown-rennet.html), and the stalks are edible as well. (http://www.yougrowgirl.com/2010/11/26/growing-and-eating-cardoon/)

Yes! I want to make home-grown rennet!

....

In a pinch while cheese making last night (I spilled the last of my rennet), I used 1/2 teaspoon globe artichoke tincture to attempt to set 2 gallons milk. I left it sit overnight, and it worked! A curd formed, and while the curd was too soft to make it into the feta I had planned, it made a very tasty cottage cheese. First cottage cheese I tasted that had lipase powder in it; it's tangy, saucy and delicious!

Yesterday's kitchen tasks

(l-r)
sweet chili garlic sauce
roasted tomatillo salsa
pineapple quince tomato chutney
garlic herb cheese curds
cucumber olive hummus
butternut squash puree

I got incredibly real for a second yesterday while talking about beets with my coworkers....they are so delicious! This salad was dinner yesterday for one of them; inspired by me saying something like the following:
Every time I consume beets, I am overcome by the earthy, sweet and soilly tones and my body feels so connected to the earth. It makes total sense that they be grounding, since beets are root vegetables and develop underground. Regularly I encounter folks who are so disconnected and I just wish they'd eat some beets :)

meditations on the Oz labrynth

            Over the past few weeks at the co-op, I have found myself scrambling to try and keep up with the Dr. Oz show. Raspberry ketones, forskolin, 7-Keto, caraway seeds, coconut palm sugar, pu-erh tea, bacopa…to name just a few of the most requested Oz recommended supplements. It’s quite a dizzying and incredible phenomenon! People are hungry for Oz niche products, and while we do offer some of them on the shelf, we do not carry them all. Furthermore, although we can often order the products, it sometimes takes a while to get them into the store (due to distributor and manufacturer out-of-stocks; the demand for these products is unprecedented in our industry!), which is no doubt frustrating for some.           

            After pondering different aspects of the Dr. Oz phenomenon, I decided to jot down some ideas and considerations on successfully surviving, and thriving from it.

            Recently, Dr. Oz spoke about how forskolin, a compound in the herb Coleus forskohlii, has successfully been used to burn belly fat. Yet coleus has also traditionally been used for high blood pressure; so people who are currently on blood pressure medication may not want to take it; also people with hypotension would likely want to avoid an herb with this property. One thing that fails to come through on a show where time is limited is that herbs have many actions in the body, and every body is different.

            The coleus example also illustrates the importance of working with your health care practitionerwhen adding a supplement to your daily regiment. It is important to get a second opinion from someone who is familiar with you and your bodily constitution, and also who is familiar with contraindications between herbs and pharmaceuticals and other health conditions.

              Owning a reliable herb book is another helpful resource for the self-care enthusiast. The dose of forskolin that Dr. Oz suggested was much higher than any traditional suggested dose I could find, which concerned me. A book that lists traditional dosages is an essential reference to double check suggested dosages from the show, examine other actions of the herb that may affect you, and also to get a sense of the rich, lengthy history and artistry of herbalism.     

            Herbs can be taken in many ways: capsules, liquid extract, tea, topically, to name several. One way is not necessarily better than another, with some exceptions, of course. It may seem obvious, but when someone in the store cannot make a decision between capsules or tea, I generally suggest that person go with their initial instinct.  

One last hope of mine in relation to the Dr. Oz show is that it will start to incorporate a more sustainable perspective. While exotic, tropical herbs and fruits can be fun and healthful dietary additions, it’s not necessarily realistic in the long term to expect constant access to these foods. Also, we have medicine cabinets growing in our backyards!  Chickweed tea was recently recommended on the show…and it is growing all over the place, right now…

So, in short, kudos to Dr. Oz for bringing positive attention to alternative medicine and for empowering folks to take charge of their health. That is truly a powerful and beautiful thing. I just want to add that his show and suggestions are just the tip of the iceberg of alternative medicine and often deserve further investigation.

[originally published on tumblr - March 21, 2012]

Fossil and reconstructive picture of largest known mushroom, Prototaxites, thought to have lived around 420 million years ago.
[originally posted on tumblr - Jan. 30, 2012]

just saw one title for this pic, "Mycology." Beautiful.

Reminded me of a talk by Paul Stamets that has been recommended to me several times, "Six Ways Mushrooms Can Save the World." I finally heeded this well seeded advice, and definitely feel a bit more hopeful about where we currently are at in the world because of it. Here's the link.

People often come in to the co-op where I work looking for supplements to enhance natural immunity. Mushrooms are an incredibly powerful supplement, as Stamets illustrates in this talk; although it  is often difficult to get past the "mycophobia" of some people who immediately think of hallucinogenic or toxic mushrooms. This is further exacerbated by the association of co-ops with hippies in the minds of some, and is frustrating to try to overcome on a regular basis. But worth it!

The good thing is, though, that there is plenty of research (along with thousands of years of use in Chinese medicine) to speak of: Stamets mentions the use of several agarikon species as being highly active against pox virus, numerous flu viruses, including H1N1.

So medicinal use, soil restoration, renewable energy source, pest control are several of the ways discussed that mushrooms can save the world and significantly alter our future in a positive way. Pretty dang fantastic.

Ooo frankincense!

According to a recent ecological study published by the British Ecological Society’s Journal of Applied Ecology, boswellia trees are facing 90% decline in the next 50 years if production/conditions are not altered.

Frankincense production could be cut in half over the next 15 years, the study observes. Since I heard this last week, I keep trying to imagine what being in the middle of a frankincense forest must smell like…the resin’s aroma is so distinct and sweet, balsamic, and oh so much better than words can describe. Even in ancient times, it was considered precious (in the Biblical story of the Three Kings); it is devastating to think about this incredibly powerful botanical being so close to extinction. Yet it the study seems to be widely noted by the media already, so it is hopeful that actions will be taken to preserve the species. Frankincense (boswellia spp.) is also a powerful natural medicine gaining more and more interest (and clincial trials) for use primarily as an anti-inflammatory. It will be interesting to see how companies respond to this news; specifically those in the natural products industry who value sustainable sourcing; Europharma, for instance, uses boswellia as a key ingredient in the popular anti-inflammatory formula Curamin; Auracacia, producer of essential oils, offers a 100% pure frankincense oil. In the past, Auracacia has halted production of oils that cannot be sustainably sourced (such as Brazilian Rosewood).

For now, my fingers are crossed, and my mind is still trying to imagine that musky forest of boswellia trees.

Check out for more of the scoop.

[originally published on Tumblr - Jan. 23, 2012]

a bit more on bitters ...

Speaking of bitters, I just found a recipe for candied grapefruit peel and bitter grapefruit liqueur made from the infused water. Yum! I hope...I'm just making the liqueur part today.

Acerca de las hierbas amargas, encontré una receta para piel de toranja dulce, además un licor del agua infundida. Ojalá que sea rica...la pruebo hacer hoy día.

All about Bitters!

For awhile now, I have found myself drawn to both the subject and consumption of bitter herbs. The tastes are interesting, and so are the medicinal benefits. Webster’s Unabridged Dictionary defines bitters as “A liquor, generally spirituous in which a bitter herb, leaf, or root is steeped.” This refers to the tincture form of bitter herbs/roots; many of which can also be eaten in their fresh forms, like dandelion or arugula greens. Arugula, also known as rocket, is one relatively common bitter many modern folks ingest (perhaps without realizing) when consuming a salad made with “gourmet salad mix.” Coffee substitutes are also often made with bitter herbs such as roasted dandelion root and/or chicory root. I also know of several people who regularly make dandelion wine in the springtime.

Still, many of us modern folks don’t have much of a place for bitters in our everyday lives. Beginning in the 1950’s, the bitter flavor almost entirely vanished from the American palate. Before this time, people commonly used them medicinally to help with digestion, acid reflux, and to cleanse the liver and kidneys. The well-known herbalist Susun Weed observes: "Most mild bitters, such as yellow dock (Rumex crispus), cronewort/mugwort (Artemisia vulgaris), gentian (Gentiana lutea), barberry (Berberis vulgaris), and Oregon grape are liver tonics and digestives. They aid in digestion, and decrease risk of heartburn, by increasing production of both HCL and bile" (“Herbs for Those with Stomachaches, Ulcers, or Heartburn” http://www.susunweed.com/Article_Stomach_Ache.htm).

In addition to their medicinal uses, bitters have also been found to be a great complement to harsh liquors, and were the primary ingredients in the first cocktails, and still are found in many today. The first definition of “cocktail” as a drink occurred in an 1806 Hudson, New York newspaper: “Cocktail, then is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…” (see more at http://www.museumoftheamericancocktail.org/museum/exhibit/01-FirstStirrings.html)

Bitter, in my opinion, should be appealing to the modern palate for several reasons: 1. The flavors are distinct and delicious both on their own and in combination with other foods. Think arugula pesto with basil, for example. An unaccustomed palate may find bitters unappealing at first, but often will develop a taste for them. 2. Because of our cultural tendency toward eating extravagantly (and/or excessively); especially during the holiday season. Inspire healthy digestion by adding bitters before the meal as an aperitif with guests, or on your lonesome. Eating less helps too, of course. 3. New Year’s diets are all the rage this time of year; yet many folks struggle with poor digestion and assimilation of nutrients. Ensuring that food is absorbed properly is integral to a healthy metabolism. Bitters enhance healthy digestion and are a realistic addition to the everyday routine. Also, for anyone interested in wild foods foraging, they are also some of the first shoots to come up in the early springtime!

This article is meant for general wellness and is not intended to treat or diagnose any medical conditions.

[originally published on Tumblr - Dec. 7, 2011]

simmering some herbal cheer

So, I have to admit that I like wintertime, quite a lot. Often when I express this I'm met with groans and eyes rolling, especially since I've lived outside of Minnesota. In fact, it seems the less brutal the winter, the more people in that place dislike the season!

(Of course that's just a generalization, I know there are some folks who enjoy it.:)

What I most enjoy about winter is the incredibly delicate and complex view of dark tree branches against a light gray sky, snowflakes, and spending hours inside a warm kitchen, preparing things that would be very difficult to enjoy on a sweltering summer day.
Recently, I found myself with a hankering to make a good old-fashioned cordial for my sweetheart's birthday. A cordial (or liqueur) is incredibly simple to make; it's 1 cup liquor to 1 cup sweetener plus any herbs, nuts, fruit or spices of your liking. It's also a nice nightcap on a cold evening.

Here's what I used:
1 cup bourbon
1 cup maple syrup, Grade B
1/2-1 tsp each of lavender flowers, damiana, lemon balm
1/8 cup wild blueberries
2 tbsp. fresh lemon rind

After combining in a glass jar, I shook it, then stowed it in a drawer for a week, taking it out once a day to shake it. You can leave cordials, so I hear, for up to a year, but I only had one week before the birthday party. When we broke it open and each took a sip, the ingredients had transformed into something really lovely, and bathed our palates.

Here's a few other ideas for warming wintertime recipes that I like:
Fair Trade dark chocolate brownies with jalapeños and a pinch of cayenne
Swedish Rye Bread (check out the recipe in the Joy of Cooking). Made with fennel seeds, a warming and drying herb (good for digestion)
Cinnamon Apple Crisp with Maple Whipped Cream
Chicken and wild rice soup
To name a few.

[orginally posted on Tumblr - Dec. 4, 2011]

Elderberry Syrup

This elderberry syrup recipe is totally delicious and super simple to make (also MUCH more affordable than buying premade syrup). I find it useful as a skeleton recipe for any herbal syrup; such as ginger or horehound.

Elderberry (sambucus nigra, sambucus canadensis) is a great herb for the immune system; colds & flu, and respiratory issues, to name a few.

Also, be sure to use raw, local honey (obtained at the farmer's market and often at health food stores). Recently, Food Safety News conducted a study that concluded that most honey around isn't actually honey; all the pollen has been filtered out, essentially leaving toxin laced sugar water. Here's the article.

[originally posted on Tumblr - November 2011]

Welcome!

Welcome to taproot botánica! a public forum for living well; a space for sharing recipes, discussing herbalism, & dissecting current news and research on alternative health.

Quickly, about the title:

Taproot is defined as (according to Merriam Webster)

1: a primary root that grows vertically downward and gives off small lateral roots

2: the central element or position in a line of growth or development

and botánica, Spanish for botany, as you'll notice some posts will be in English y otros en castellano.

[originally posted on Tumblr, Nov. 2011]