Cardamom: Tropical Spice and…Scandinavian Staple!?

The Herb Society of America Blog

By Amy Forsberg

Green cardamom seed podsI had what seemed like a simple question: How and why did cardamom, the spice native to southern India, become such an essential and beloved baking spice in snowy Scandinavia? I have Swedish ancestry, and absolutely love cardamom bread and other baked goods made with cardamom. In Scandinavian culture, cardamom often represents comfort and home and family and holiday treats–similar to how we in the U.S. view cinnamon, perhaps. (Of course, cinnamon is also of South Asian origin!) I started with some hazy knowledge of the history of the spice trade–that cinnamon, cardamom, nutmeg, cloves, pepper, and ginger spread throughout the world from their places of origin via complex trade routes over the course of many centuries, contributing to the rise and fall of various empires and economies. But I was curious why cardamom, in particular, took root in Scandinavia of all places. Researching that question took…

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Be On The Lookout For This Elusive Edible Mushroom (It Looks Like A Spaceship)

Over the next few weeks, a strange wild mushroom will appear from the trunks of oaks and other deciduous trees. 

At first glance, this fungus resembles a scarlet-colored spaceship.  Upon closer inspection, and especially upon internal inspection, this mushroom literally looks like raw meat.  Its taste — a bit sour, a bit mushroomy — is reminiscent of a tangy portobello mushroom.

The Beefsteak Polypore is a mushroom unlike any other.  In some parts of Europe, this species is considered to be rare.  Here in North America, summer and autumn sightings of the Beefsteak Polypore aren’t infrequent, though they’re not incredibly common either. 

Needless to say, the Beefsteak Polypore is one mushroom worth adding to your must-see list of 2021.

To learn more about this fascinating fungus, you can view the following video for the next few days.

This video is one of over 80 exclusive videos featured in Foraging Wild Mushrooms — a four-season online course designed to help you confidently and successfully forage wild mushrooms.

Registration for Foraging Wild Mushrooms is open until Tuesday, September 28th.  After that, registration will be closed.

To get a sneak peek into the kinds of content found within the course, please enjoy this video.

Please note that the video will only be publicly available until September 28th, after which it will only be available to students.

-Adam Haritan

Enchanted Crabapple Galette for Morgan Le Fay — Gather Victoria

Oh my, it is almost the Autumn Equinox! This means it’s time to share this rustic Crabapple Galette inspired by the Great Mother goddess Modron and the great Fairy Queen Morgan Le Fay. Crabapples and berries have long played a role in the magical lore of the Second Harvest or Mabon. (You can learn more…

Enchanted Crabapple Galette for Morgan Le Fay — Gather Victoria

A 21st Century Wheel of the Year: Cultivating Receptivity at the Fall Equinox

The Druid's Garden

Nature Mandala

The Fall Equinox is traditionally about harvest, harvesting the fruits of your labor and the fruits of the land in preparation for the coming of winter. This model of the wheel of the year focuses on earned outcomes: you’ve planted your crops, you’ve tended them all season, you’ve invested the time, and now, you are able to receive the rewards of your efforts. And a lot of our own understanding of the celebration of these seasons works on that narrative: planning, planting, tending, harvesting, and the cycle of the seasons. This same cycle is expected, perhaps, anticipated, in our everyday lives. For example, if you put the effort into getting degrees and starting a career, or if you put in a ton of hard effort at your workplace, you will eventually be rewarded with a harvest, a payoff, and a sense of stability. There’s this large sense that…

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Sacred Trees in the Americas: Paw Paw (Asimina triloba) Medicine, Myths, and Meaning

The Druid's Garden

PawPaw leaf - as big as your hand! PawPaw leaf – as big as your hand!

The PawPaw is a tree that is so wild and unique and wonderful, and yet, is often quite unknown–it is the only native citrus tree we have in the upper east East Coast and midwest areas. Like some of the other trees I have recently shared in this series, Paw Paw is an underappreciated and under-recognized tree. Within the bushcraft and permaculture circles, it is quite well known as an amazing tree to find, plant, and tend. One of the reasons that PawPaw is probably not more well known has, unsurprisingly, everything to do with the commercial viability of the fruits. PawPaw fruit is absolutely delicious but it only stays good for a few days after picking–so it would never survive the rigors of modern industrial agriculture.  You can occasionally find it at a good farmer’s market, and it is well worth…

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Horehound – Herb of the Month

The Herb Society of America Blog

By Maryann Readal

Horehound leavesThe fuzzy, light gray, deeply-wrinkled leaves of horehound (Marrubium vulgare) offer a nice contrast to other colors and textures in the garden. I love that contrast around the base of the red roses in my garden. Horehound is a perennial herb that grows from one to two feet tall, and can spread in the garden. It prefers dry sandy soil and a sunny location, tolerates poor soil, and is hardy in USDA Zones 4‒8. It may be started from seed in the spring, although germination is slow and sometimes not reliable. Cuttings can be taken from a mature plant or the established plant can be divided. Its leaves have a very bitter taste. Horehound produces whorls of small white flowers at the top of the stalk in the second year. The flowers are very attractive to bees, which makes for a tasty honey. The barbed…

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Starting a Successful Front Yard Garden and Avoiding Legal Trouble: Interview with Linda Jackson of Natures Harvest Urban Permaculture Farm

The Druid's Garden

Original design for Nature’s Harvest Urban Permaculture Farm

Six years ago, I shared about Natures Harvest Urban Permaculture Farm, a front-yard garden located in the Detroit metro area. When I shared this post, Linda was in her first year of gardening in this new location, and was regularly selling her produce at a local farmer’s market and engaging with her community.  Here are links to my first two posts about her incredible garden that discusses the original process, design: Nature’s Harvest Urban Permaculture Farm and Return to Nature’s Harvest Urban Permaculture Farm.

A few weeks ago, when I was visiting Linda, I shared some photos of her garden to my social media, and many people responded by saying “she must not have a homeowners association”, “ how did she not get in legal trouble?”, or “my township would make me tear that down!” The questions and comments of…

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Wild Food Profile: Yellow Dock (Rumex crispus) Seed Flour & Yellow Dock Pancake Recipe

The Druid's Garden

Harvested dock seed with a ready-to-harvest yellow dock plant

This past month, I had a chance to visit Silver Acres, my friend’s 5 acre farm in the thumb of Michigan, where she is practicing rewilding, restoration agriculture, and permaculture.  We were walking through her field and found a good deal of yellow dock that was in seed form–which for the Midwest US, usually happens around Lughnasadh (August 1st) and continues to the Fall Equinox.  While I’ve eaten the young leaves and used the roots as medicine, I haven’t had a chance to try making any seed flour yet–so we set about our task joyfully.  I’m quite impressed by how easy this flour is to make (compared to say, acorn flour) and it cuts nicely with other flours.

Foraging for wild foods is not only a fantastic way to connect deeply with the land but also allow us to reconnect…

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Three Principles for an Ethical Foraging

The Druid's Garden

Foraging for wild foods, mushrooms, and wild medicines is something that is growing as a pastime for many people. The joy of foraging from the land connects us to our ancient and primal roots and allows us a chance to build a more direct connection with nature. But with any practice rooted in nature comes the need for balance and responsibility. Thus, the following principles can help wild food foragers and wild food instructors harvest ethically, sustainably, and in a way that builds wild food populations rather than reduces them.  I share both the principles in text below as well as graphics.  The graphics are (full size and web-sharable versions, see links) and they are licensed under a Creative Commons license.  Anyone who teaches plant walks or wants to use them in foraging, wild foods, and herbalism practice is free to download them, print them, and share them! The…

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Cayenne Pepper – Herb of the Month

The Herb Society of America Blog

By Maryann Readal

Hot! Hot! HOT! – but not the hottest! Cayenne pepper, Capsicum annuum, is hot, but it reaches only 30,000 – 50,000 Scoville Heat Units (SHU) on the Scoville Heat Scale. For comparison, the ‘Carolina Reaper’ pepper reaches 1.4M – 2.2M SHU, and the jalapeño pepper just a meager 2,500-8,000 SHU. The Scoville Scale was developed by pharmacist Wilbur Scoville in 1912 to determine heat levels based on subjective sensitivity to capsaicinoids in peppers. Although modern lab methods are used today to determine the heat level of peppers, the Scoville Scale is still the common way to classify pepper heat intensity (Mountain Rose Herbs, 2021).

Cayenne pepper, a member of the Solanaceae, or nightshade, family, is native to tropical North and South America. The term “cayenne pepper” can generically refer to any of a number of peppers within the Capsicum annuum Cayenne Group, which is characterized by being…

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