Meet Myristic fragrans – Nutmeg

“If a person eats nutmeg, it will open up his heart, make his judgment free from obstruction, and give him a good disposition.” – Hildegard von Bingen

Cacoa Chai Ashwagandha Balls

Somewhere between tears, November harvests, and other acts of daily privilege, I'll likely be making these today, or sometime soonish.

With the chill of autumn setting in it's as good a time as any to make a small batch of warming Cacoa Chai Ashwagandha Balls. ::nods::

The recipe's not hard 'n' fast, so mix 'n' match your ingredients as your inspiration (and what you have on hand) guides you.

Cacoa Chai Ashwagandha Balls

⅓ cups nut butter or tahini

¼ cup syrup (maple, fruit, herbal or honey)

½ t. vanilla extract

3 T. cacao

3 T. ashwagandha powder

1 t. cardamom powder

1 t. cinnamon powder

1 t. ginger powder

1 t. grated nutmeg

Mix together the nut/seed butter, syrup 'n' vanilla. Blend in the powdered herbs, mix really well.

Roll into 1-inch balls (you many want to chill the “dough” a bit before rolling), dust in powdered cacao (or coconut, or hemp seeds, sesame seeds, or anything of your choice).

These will keep in the refrigerator several weeks, if they last that long. I invite you to make a batch, and enJOY.

Peace. 🕊

The Final Poblano Harvest

Today’s rains combined with the mild chill have inspired me to harvest the last of the poblano peppers. Seems a good a day as any to get them roasted. It’ll warm ‘n’ cozy up our little hut, along with the plum tomatoes I’ll be roasting.

Some of these poblanos will be used with dinner this evening, along with that cilantro ’n’ green onion in the basket, as well as the roasted salsa verde that I made the other day.

I don’t know what dinner will be yet, but I know it will be good.

Peace. 🕊 

Intentions of Color

The pace of the autumn harvest season has tempered, though there's still plenty out there. Freezing temps are still somewhere over the horizon, so there's still room to breathe. But when that seasonal friend enters there will be a great sense of urgency for all the summer harvests. The autumn harvests are cool in the gardens until the deep freezing hits and/or snow falls. It's a fascinating and magical time of year, full of joy and melancholy. 

It's the season that allows more time for indoor activities, so aside from my usual journaling (currently B&W) I'm making space for intentions of color with my collection of watercolor options. I've been doing some meditative play with them, inspired by the opening session of Tamara Laporte’s Life Book 2023 tasters offering where I created "Breathe magic." 

So that's what's on my work table today: A daily(ish) journal and intentions of color. I share this with anticipation of seeing all that's shared by my re-acquainted creative friends for this week's What's on Your Workdesk? Wednesday. I invite you to take a peek, and mayhaps join us!

Peace. 🕊 

Bomba

This morning’s harvest expresses the first step in making a batch of Bomba, a traditional Calabrese preserved condiment.

There’s probably as many ways to make this, as there are Calabrians who make it, yet the process is pretty constant, and is used for preserving a number of garden harvests.

These beautiful fruits are washed, so we move onto the next steps of chopping and /or slicing, salting them, placing them to mingle in a colander over a bowl, and weigh them all down so they may shed their excess water, I will revisit them tomorrow.

Here’s a link to a favored source that offers written, imaged, and video guidance, which is so fab for the beginner.

🕊

rose

Lunga di Napoli Score

Today I processed one Lunga di Napoli squash because it had some nibbles that might have compromise long-term storage. It’s the largest of five, and it weighed in at 25 pounds 'n' 13 ounces.

So... there's 16 pints in the canner, 8 trays in the dehydrator, two quarts puréed, and another two quarts raw, for the oven tonight.

Not too shabby for one squash!

Peace. 🕊

Patience

We're perched on the rim of autumn's arrival in my part of the world, and my work table awaits me with projects, mending and repairs, art journaling, and some adulting to be addressed before November's arrival.  And even though November's arrival still feels a long way off, methinks we all know... tempus fugit. 

And it's because of that winged time that my focus points only to the gardens right now, on the harvests, and the preservations in progress. Today there's Lunga di Napoli, a winter squash, that needs harvesting so the curing may begin... there's harvested crabapples that need attention... autumn crops that need some love, and the daily garden harvests 'n' maintenance that go with growing 'n' preserving a lion's share of our food. 

It's work, no doubt, yet it is profound enJOYment and magical Medicine that nourishes 'n' sustains us in oh so many ways. Plus, I dig "shopping" in our pantries, in a far out way. 

So today, as my work table holds its pattern in this seasonal suspended animation, I'll be harvesting green beans for dinner as well as for the dehydrator... making crabapple juice... prepping tomatoes to dry, and bag for the freezer (for future purée), harvesting those winter squash, some amaranth, broom corn, various greens, summer squash, and more... and managing the seasonal lists for the days ahead. 

So for my creative friends participating in this week's What's on Your Workdesk? Wednesday, that's my deal... a work table in the waiting. And I do look forward to the days of opening a jar of homemade garden soup for a quick meal so I can catch up on those projects patiently waiting.

Peace. 🕊 

 

Sam the Cat

It's been forever since I've participated in a creative challenge. It's been forever since I've participated in any online art community. But I want to get back to it, because it's such a good Medicine, and so I shall. I need to be patient with myself, as this is a very busy time of year for us on our little acre, what with growing, harvesting, and preserving a lion's share of our own vegetable food. That said, I do journal in some way most every day, be it words, scribbles 'n' doodles, some thing… because creative expression is good Medicine.

I used to be a regular participant of Art Journal Journey, and it's been years - literal years - since I've engaged. Yet this month's theme inspired me to catch a sketch of Sam the Cat, sitting on a book, gazing out the window, while I sipped a cup of tea. After all, this month's theme is Books, Cats and Tea. 

So there it is: A baby step to return to the fab community of art journalers out there. It feels good. ::nods::

🕊

Garden Canning Season

The garden canning season has officially begun on our little acre, with 8 quarts minestrone soup, and 4 quarts of beans in highly seasoned water. This is roughly 24 meals. And I say that’s not too shabby.

Next up will be stuffed pepper soup, and stuffed cabbage soup. And other stuff. But not today. Today we wait patiently for these jars to process. Tomorrow we’ll wash them, label them, and put them on the shelves.

I’m already looking forward to our fast slow food this winter.

I’m feeling very grateful.

🕊

Tomato Bounty

 

Rain is in tomorrow’s forecast, so today is about getting out into the gardens to make sure harvests get harvested.

First, I have to get the harvested, fully ripened tomatoes into the dehydrator. Then, and only then will I have room for what’s to come.

I’m so grateful for this bounty. Bounty to share, bounty to enJOY in the moment, and bounty to nourish ‘n’ sustain us through the months ahead.

Peace. 🕊

A Liminal Ramble from the Full Moon Hedge

 

This past full Lughnasadh moon, the first of two full moons this August, has expressed a pronounced yet gentle verve to me.

One of my habitual moon rituals is, at the full moon, to assess all that's in my moon cauldron and to engage the days of waning moon to empty these holy bits so that by the new moon the cauldron is void, empty of holy bits, so that I may choose what to add to explore during the waxing phase. 

So now, as we move beyond this brilliant full moon, it would be time for me to start emptying my moon cauldron in preparation for the upcoming new moon. Make sense? I sometimes wonder if it does. ::nods:: But that's beside the point. You see, this full moon handed me a word, and that word in Linger.

Linger.

I don't know what it means, but I do know that when Luna offers a gift, I accept it. I'll embrace it until such time I'm able - and willing - to acknowledge and honor what I discover as I unwrap and explore the contents of this gift.

Even in my befuddlement I feel how this word, this gift - Linger - resonates within and around me. It feels moored to another word that has been holding my conscious awareness, and driving my recent work - Liminality. This recent work, and the word itself, is inspired by the book Living Resistance, by Kaitlin B. Curtice (a read I most definitely recommend). This work with liminality has been going on for a while, and is anchored somewhere in early 2022, before I read the book, and when I returned to Hedge work, as I call it... working in and with those spaces between spaces. 

Linger. Liminality. Hedge.

So here I am, pondering the intersection of these web threads that are holding me, pronounced yet gentle. Swaying in their embrace as I prepare to pass through the gate of 65/11/2 in October. There's nuance here, yet I can feel the tug to leave that unexpressed for now, and let it linger.

So here I rest - for today - swaying with the swing, pronounced yet gentle, as I Linger.

Linger.

Peace. 🕊

Lughnasadh Blessings

 

August kicks off - in my realm - with sunshine, good air quality, unusual tempered temperatures, and a good dose of righteous indignation. And being a backyard farmer with some Irish in me, this holy time of Lughnasadh holds a special place in my life and in my heart. 

Of course, any event that honors the earth, our divine Mother, my beloved Nona Gaia, her abundance 'n' generosity, is an event that I'll embrace with a madness. Such earth-centered holy days act to ground - and ground again 'n' again - my dedication to nurturing the living rituals that are part of my daily living. Rituals that nourish and sustain life. All life. Thus, that righteous indignation (but that's yet another rant for yet another day, gods willing ::knock wood::). 

Righteous indignation aside, today I'll be harvesting green beans, zucchini, kale, collards, beets, maybe another cabbage, french fingerlings, peppers, green onions, the first couple of ripe tomatoes, and possibly a few carrots... parsley, dill, cilantro, summer savory, Mexican mint, calendula, mullein, monarda, yarrow, other botanicals, and - yep - sweet, sweet basil. 

Not to mention echinacea, wild carrot, zinneas, and other blossoms to add color 'n' verve to our day, and days. 

What color 'n' verve are you harvesting this holy day, this season, this life that nourish and sustain? What prayers do you live? 

What prayers do you live?

Peace. 🕊

Good Hydration for Every Season

We have an unusual cool spell upon us in my little realm of the world. I will welcome the springlike temps projected for the coming week, as they offer odd refreshment to the recent days of more typical summer heat and humidity. 

A friend recently said that I was "wired for this weather," meaning the summer heat, and in a way she may be right. I grew up just south of the so-called Mason Dixon line, in southern Delaware, where heat and humidity consumed the months from spring to autumn. I learned from old-timers there that work was for the morning 'n' evening hours, while rest in shade was for mid-day. This pattern holds wisdom that is reflected in most life, a reflection we'd be wise to reclaim from the insidious 'n' unsustainable systems that consume us. But, that's a rant for another day. 

In 2005 I posted a blog entry expressing the heat of a late July day. I wrote: 

"I worked up a sweat just taking the dog out to tend to his business. So, we’re talkin’ stroll... stand... stroll... back indoors to drink a big glass home-brew mineral water. What might that be, you ask? Well, it changes from day to day, but at the moment, it's a strong infusion of nettles and oatstraw, strained and diluted in more water with a sprinkle of sea salt. You can squeeze a bit of lemon in that too, if you like."

But the heart of that entry was sharing a blend that had been shared with me by Jenny Fairservis MSOM L.Ac.. It's a blend I return to often, and one I've shared with folx for decades now.

Electrolyte and Muscle Relaxing Drink
1 Tablespoon raw local Honey 
1 dash to 1 teaspoon of raw Apple Cider Vinegar 
1 pinch of Sea Salt 
1 tea cup to 12oz. of Warm Water 

Mix honey, salt and vinegar in the bottom of the cup then add warm water and stir until the honey has dissolved. This should taste good, the amount of vinegar is up to you. 

During summer's extreme heat I'll sometimes make a an 8 ounce base of the honey, vinegar, and salt mixture so I can simply add a tablespoon to a class of water, shake/stir, and get back to the work or rest rhythm of my day.

So now I document this here, for you, and for me. So whatever the weather, do your best to stay hydrated, and if it's hot, cool yourself down with a cool, damp cloth wrapped behind the neck as you sip this, or some other nourishing 'n' sustaining beverage. 

A version of this entry was originally posted July 30, 2005 on whatever venue I was using at the time.

Peace. 🕊

Garden Gratitudes

 

Today I'm grateful for the beauty of the echinacea blooms that greet me as I enter the vegetable garden via the "main" gate. I'm grateful, too, for our makeshift outdoor kitchen - in essence, an up-cycled sink with hot 'n' cold running water, and an electric burner.

I've got ten trays of blanched collard greens sitting in the sun. It's not been long, and they're already mostly dried. I'll finish them in the dehydrator, and hopefully get a second batch done after lunch.

But before lunch I'll be harvesting some green coriander seeds to fridge, freeze 'n' ferment, all part of another bit of today's gratitude directed to the generous spirit of Alan the ForagerChef for this collection of coriander inspiration.

Later, I'll be harvesting the last of the shallots and making room for them on the curing tables in the garage... and transplanting the cruciferous babes into larger pots so they may grow strong before planting them in the earth in a week 'r two.

There's more, but you're done reading for now, right?

Peace. 🕊

Floral Medicine

In this season there's something to be harvested every day. This morning I'll survey our little acre to see what will have my attention for today's harvest.

Already I know there will be more comfrey leaves to harvest for drying, red clover and calendula blossoms. Yarrow, Saint Joan's wort buds, and other blossoms 'n' leaves will call to me, and most certainly the bee balms.

Plus I'll be looking for and harvesting other buds, blooms and blossoms, as floral Medicine has been calling to me again this year. I have a collection of June blossoms, and am now working on collecting July floral Medicine. I'm not sure (though I have a guess or two) how this Medicine will evolve 'n' make manifest, yet I'm confident that the call is worthy, and that the voices of the botanicals will sing their song to me ~ when the chorus is ready.

Of all the lessons that the plants have taught me, one key is that we can't rule or force them in any way. Not for their growth, bounty, beauty, their utility, Medicine, stories... their gifts, whispers, songs... their mystery...

I follow their lead, as they are more wise than I - or any two-legged - shall ever be.

Peace. 🕊

A version of this entry was originally posted July 9, 2019 at When Weeds Whisper.

Beautiful Calendula officinalis

 “The Marigold that goes to bed with the sun, 
And with him rises weeping.” 
- William Shakespeare, from Winter’s Tale. 
 
 
Meet Calendula officinalis – Calendula, Pot Marigold, Marigold
 
The beautiful genus of Calendula represents some 20 'r so herbaceous perennial species (annual in our region) of lovely flowering plants in the Asteraceae family. It’s considered native to western Europe, southern Asia, Macaronesia, Egypt, Iran, and the Mediterranean, yet it’s been cultivated for so long around the globe that its exact origin is a lovely mystery. Yet given what we know about the origins of life on earth, I’m betting on Egypt, or Macaronesia, of those named above.
 
The genus, Calendula, is born of the Latin calendae, meaning the first, first day of the month, little calendar, or little clock.
 
Calendula officinalis is an easy-to-grow plant that will reach more than 2 feet in a favorable environment (if it doesn’t flop over first). It's described as having sparsely branched lax or erect stems, and indeed, offers both characteristics. The leaves grow from 3 to 7 inches and are oblong-lanceolate, hairy on both sides. And they're sticky too, the leaves and the flowers.
 
The daisy-like flowers are yellow to golden orange, some with variegated petals offering lovely variations of these warm colors. The flowers are surrounded by two rows of hairy bracts, with peripheral female ray florets surrounding the central disc florets which are tubular and hermaphrodite and a more intense golden color than the female ray florets. The flowers bloom all summer and into autumn and mild winters in our southern New England region and produces a fruit that is thorny and curved.
 
Calendula grows easily and generously in full sun in most any soil. While I do collect seed from the most robust plants, others go to seed where they're rooted, and - with appreciation - reseed and propagate themselves generously. 
 

Family: Asteraceae

Harvest: Aerial parts – buds and blooms from summer to winter, seeds in autumn to winter, or whenever you allow the flowers to mature to seed. Leaves, anytime. And like so many flowering annuals, the more you trim the buds and flowers for harvest, the more buds and flowers the plant will offer.

Taste: bitter and pungent.

 

Humors & Energetic: Warm 'n' Dry. Gently stimulating.

 

Actions: Anti-inflammatory/inflammatory-modulating (esp: skin 'n' mucosa), antimicrobial, antispasmodic, aromatic, astringent, cholagogue, emmenagogue, demulcent, diaphoretic, hepatic, immune-modulating, lymphatic/lymphagogue, vulnerary.

 

Constituents: alkaloids, antioxidants, bitters, calendic acid, chlorogenic acid, flavonoids, glycosides, resin, sterols, triterpenes (calendulosides A-D), volatile oil and more.

 

Contraindications: Potential allergic reactions, like so many of the Asteraceae family.

 

Chakra Association: Solar Plexus (your mileage may vary).

Uses: 

 

This plant has a long history of generosity as a Food, as internal and external Medicine, as dye (for food, hair, fiber), and as a ceremonial botanical. It’s challenging to gauge where to start…

I mean… Maude Grieve makes mention in The Modern Herbal of benefits to the heart, ulcers, eyesight and sore eyes, to varicose veins, jaundice, bee stings, sprains, and wounds, to clearing skin eruptions and head mucus, fevers, for use against the plague, for drawing out evil, as a dye, and, of course, as food. 

 

I suppose starting with my most frequent use might be a place to root this section…

Most every day, with the rarest of exceptions, an infused oil of calendula flowers makes it to my skin. I keep it the oil near the showers (indoors 'n' out) to use after showering. It's around me in that liquid oil form, as a soft salve, and as a a more solid balm. As an infused oil it a standard in my First Aid bag. I use it on fresh scuffs 'n' cuts, and healing wounds of every kind, and it’s often a base oil in my foot-rub balms. It’s almost always a part of my base oil for lip balm, and it frequently finds its way into my handmade soaps.

 

I most often describe infused oil of calendula (as well as tincture and water infusion) as promoting healthy tissue growth (vulnerary), while promoting the prevention of infection as well as scarring. I credit Calendula for having no signs of a facial burn, as it was part of a three-tier treatment starting with fresh aloe, then St. Joan and then Calendula. Others have sung its praises over the years for preventing scars, often surprisingly so.

 

Rosalee de la Forêt sites a study demonstrating its topical use being protective to the skin from radiation damage. 

 

Calendula finds its way into my facial 'n' respiratory steams, foot and body bath blends.

 

A dilute of the tincture is also one of my (many) herbal choices for a mouth rinse, to promote healthy gums. 

As an internal, in tincture form, I’ve mostly used it as a gentle lymphatic, after illness, especially when all or some of the symptoms are sticky and don’t fully clear, or when swelling is sticky in the lymph nodes. Calendula comes to mind 'n' heart whenever sticky conditions present.

I’ve also used the tincture in blends or in tiered protocols for nourishing 'n' toning the immune system, especially after long convalescences or antibiotic use. 

 

The tincture has a reputation for un-sticking a sticky menses. Henriette Kress credits Calendula with regulating menstruation and preventing crampy menses. 

 

David Hoffman has done clinical work that conveys historical/experiential evidence of its value in treating gastric and duodenal ulcers, and other digestive inflammatory conditions. He notes that it relieves gallbladder challenges as well as those “vague digestive complaints known as ‘indigestion.’” 

 

Matt Wood notes it as warming to a weak or atonic digestion, and I find it, in this light, to be something to enjoy as Food in its season and as tea throughout the cooler months, as it will offer its tonic/toning verve to our digestive system from teeth/gums to evacuation… for it adds sunshine to the darkest places.

And I do find drop doses of the tincture added to waters or teas in deep winter to calm my anxiousness, perk me up and lift my spirits. It’s another herb that I refer to as liquid sunshine. As a tea I find it to be quite calming and quieting without making me drowsy. In this moody light (or darkness, as the case may be), I might add that Matt Wood has referred to Calendula and “industrial strength chamomile,” which is memorable phrasing worthy of recall. ::nods::

 

But mostly, for me, it finds its way into many a tea blend, which, like Food, is – indeed – a daily ritual…

 

As a Food, I've seen it referenced as “poor man’s saffron,” the flower petals being used to color cheeses, soups, and more.

For years I’ve added the petals to batters to make “confetti” muffins, pancakes and cookies. I don’t remember where I first heard the term, but I love it. 

 

In winter, I sometimes add the dried flower to soup stocks, and the petals to finished soups to rehydrate as a summery sunshine garnish.

 

The petals often find themselves added to summer salads of every kind. The flowers make a lovely garnish floating atop most any beverage, and I sometimes add them to my cold-water infusions along with mints, elder flowers, currant leaves and others.

 

Lastly, Lisa Estabrook relays Calendula this way, in her Soulflower Plant Spirit Oracle Deck:
“Calendula – Communication

Our thoughts and words have great creative power, both positive and negative, for ourselves and others. Calendula helps soothe your thoughts and words with warmth and compassion and understanding so that there is a balance between assertiveness and receptiveness in communication with others.”

  

Dance with the Calendula officinalis – Calendula.

 

I love adding fresh petals to all sorts of batters and the like: Pancakes, muffins, sweet breads, plain cookies, cornbread, hominy, polenta, and so on – use your imagination to add color 'n' other benefits to your homemade foods.

 

Blend the petals into soft cheeses.

 

Pluck the flower petals to add to salads or use as a garnish for many summertime dishes – be it vegetable, fruit, grain, or meat.

 

Need I mention Calendula Tea?

I know, it goes without saying… but this flower tea plays so nice with other herbs and makes a nice base or addition for many a tea blend, be it cool 'n' minty, or warm 'n' spicy. 

 

The tea or long-brew infusion may be added to soups, stews and other simmers, so consider an infusion as a soup stock base or partial base.

 

Plus, Calendula infusion makes a wonderful wash, compress, or addition to baths and soaks.

 

The leaves of Calendula have a history as Food, cooked alone as a green, added to soups, yet it's not a favored flavor of mine. I prefer the petals, but your pallet may disagree. 

 

If you imbibe, make a Calendula Infused Brandy!

Simply macerate some flowers in brandy for 4-8 weeks, strain and enJOY a sip of liquid sunshine. Sweeten it with honey for an elixir, or with cane sugar for a cordial. And, frankly, vodka is quite nice too, so make a big batch of vodka-based tincture and leave some as is, sweeten some with honey, and sweeten some with cane sugar, maple sugar to enJOY as a nice reward for efficient multi-tasking.

 

Elderberry Calendula Cold and Flu Elixir Recipe

source: theherbalacademy.com

 

1 cup fresh (or 2/3 cup dried) calendula flowers
2/3 cup dried elderberries
1/2 cup fresh (or 1/3 cup dried) elderflowers
1/2 cup fresh (or 1/3 cup dried) rose hips
2 tablespoons fresh (or 1 tablespoon dried) orange peel
1 tablespoons fresh (or 1 teaspoon dried) ginger
Brandy
Honey

1. Fill a clean, sterilized quart jar (4 cup capacity) with herbs.
2. Add brandy, pouring until herbs covered by 1-2 inches of brandy and jar is approximately 3/4 full.
3. Add honey, leaving 1 inch of space at the top of the jar.
4. Poke chopstick into jar to release any trapped air bubbles and ensure brandy and   honey are coating herbs.
5. Put cap on and label jar with ingredients and date.
6. Let steep for 4-6 weeks in a cool, dark place, shaking daily.
7. Filter elixir by pouring through a fine mesh filter or several layers of cheesecloth   over a bowl or wide-mouth jar. Press the marc (plant material) to squeeze out   every last drop of elixir.
8. Compost the marc and cap and label the elixir.

 

What else might you be inspired to do with lovely Calendula?

 

Here’s my old Herb of the Month list of many of the ways you might honor and leverage the gifts of this generous botanical. Add to it, and share your experiences with others.

                                                

·      tea

·      tincture

·      liniment

·      salves/balms

·      eyewash

·      neti pot addition

·      infused vinegar

·      infused oil

·      soap

·      leaves and flowers in a green powder

·      compress 

·      poultice

·      eye wash

·      baths, soaks, sitz baths

·      sugar scrub

·      salt scrub

·      syrup

·      jelly

·      hard candy

·      infused honey

·      water color paint

·      steams

·      spiritual baths and healing ceremonies

resources:

• David Hoffman, Medical Herbalism
• Green Dean, Eat the Weeds
• Henriette Kress, Practical Herbs 1 & 2 & Henriette’s Herbal Homepage
• Matthew Wood, The Book of Herbal Wisdom & The Earthwise Herbal Repertory
• Maude Grieve, A Modern Herbal
• Rosalee de la Forêt, Herbs with Rosalee
• Wikipedia – for some of the botanical bits
• Personal notes from multiple sources
• Personal experience

This post represents and encompasses much of the material presented over decades of teaching.

Peace. 🕊