As spring blows into Southern California I am reminded of the teachings of the season of spring: renewal, growth, beauty and joy. Flowers are beginning to bloom, seeds are sprouting, and our hardworking farmers are busy in the fields. New life grows and struggles into being in spring. Native California plants are greening up and leafing out. Noticing these changes in the natural world is an important part of being human. As an herbalist, I watch as the seasons turn. This helps me to be in touch with the natural cycles of the earth and to humbly learn from her teachings. When I teach herbalism at the World Beat Center I share about this important practice, often forgotten in our modern digital world. Connecting with nature, working with herbs, noticing the seasons, these practices remind us what it is to be human on the earth. To walk with a gentle step, to pause and connect with nature as we are born to do.
In spring herbalists think about spring greens both fresh and cooked to rejuvenate our sluggish digestion. Plants like nettles, chickweed, cleavers and dandelion (flower, leaf, root) nourish and support us. Edible flowers appear in spring, pansies, violas, calendula, borage, nasturtiums and more.
A fun, easy spring activity is to make an infused vinegar.
Directions to make an Herbal Infused Vinegar:
• Choose fresh herbs & greens, a mix from any of these: nettle, nasturtium (leaf & flower), chickweed, cleavers, dandelion leaf & flowers, arugula, cilantro, oregano, sage, thyme, rosemary, lavender, are all full of minerals, vitamins and more. You can add some garlic, ginger or onion and a hot pepper if you like spice. These plants will extract beautifully in apple cider vinegar.
• Finely chop your herbs.
• Place your finely chopped herbs into a jar with a lid, fill about ½-⅔ full of plant material.
• Cover with apple cider vinegar and fill the jar to within about 1 inch of the top.
• Make sure all of the plants are submerged in the vinegar. Cover with a lid*.
• Add a label with the date and ingredients.
• Shake daily for 2-4 weeks.
• When ready, strain out the plant material and compost it.
• Place your herbal infused vinegar into a jar.
• Use your mineral & vitamin supercharged vinegar for salad dressings, stir frys, or anytime you would use vinegar.
* If you are using a metal lid, place parchment paper or brown bag paper over the top of the jar and then add the lid. You do not want the vinegar to come in contact with metal. The vinegar will corrode the metal.
The world right now is chaotic and uncertain. When we pause and reconnect with the natural world we strengthen our own resilience and self-sufficiency. Take time for self-care, take time to notice what the natural world is doing. You will be nourished and strengthened.
If you are curious about herbalism join me April 26-May 31 for Seeds of Herbalism - An Introduction to the Art & Science of Herbalism. We meet at the World Beat Center Ethnobotany Peace Garden.
Cindy Saylor is an herbalist, nutritionist, community educator, poet and devoted to sharing the teachings of the plants and the earth that have been shared with her.
Learn more: everydayplantmagic.com
