Stuffed Grape Leaves

 

     If you have been following me for any length of time, you might have come to the conclusion that I love food. Well, you wouldn’t be wrong about that. I don’t just love food, I love experiencing food from any and every culture I encounter. I even have an entire bookshelf devoted to cookbooks that include recipes from around the world and from ancient history. Some of my favorite recipes come from the Middle East, and this is one of my favorites. 

     In Greece, they are called Dolmades, in Turkey, they are called Dolmas, and in Lebanon, they are called Warak Enab. But here, we simply refer to this amazing appetizer as Stuffed Grape Leaves. Traditionally, these are served either hot or cold and for just about any occasion. I like to keep them in my fridge for a healthy and savory snack. But they do take a lot of time and effort. Though if you recruit your friends and/or family to help roll them, it goes by much faster. 

     Basic Recipe for Stuffing Grape Leaves

1 jar Grape Leaves about 60-70 in brine

Stuffing of your choice (recipes below)

½ cup Olive Oil

5-6 cups Water

¾ cup Lemon Juice

Prep Grape Leaves & Stuffing

    1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.

    2. Prepare your stuffing (recipes below).

    3. Don’t forget to soak your rice in water for 15 minutes before preparing your stuffing.

Stuff & Wrap Grape Leaves

    1. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a little less than 1 teaspoon of the rice mixture into the center of the grape leaf.

    2. Carefully fold in the sides and loosely roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.

Cook the Stuffed Grape Leaves

    1. Line the bottom of a large pot with sliced tomatoes (sliced potatoes are also a good option) and season with salt/pepper.

    2. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.

    3. Drizzle each layer with olive oil (you’ll need about ½ cup for the whole opt) and season with salt and pepper to taste.

    4. Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.

    5. Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

    6. Add ¾ cup lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

    7. Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.

My Tips  

Rice- Most people use white rice for their grape leaves because it doesn’t take as long to cook. Using brown rice risks overcooking the leaves. If you want to give brown rice a go, try Thai or Basmati Brown Rice, both of which have shorter cooking times.

Fresh Grape Leaves- If you’re lucky enough to know someone that grows grapes, or are able to harvest your own. Blanch fresh leaves in boiling water for 5 minutes. This will make them much easier to roll.

Stuffing the Leaves- Don’t roll your leaves too tight or add too much stuffing. You’re rolling uncooked rice which will expand as it cooks. While we all love the stuffing, we don’t want it to expand too much and cause a huge mess.

Lining the Bottom of the Pot- Don’t forget to line the bottom of your cooking pot before putting the grape leaves in to cook. If you don’t then you risk burning the bottom layer of grape leaves. Some traditional things used to do this include sliced tomatoes, sliced onions, sliced potatoes, more grape leaves, and the occasional rack of lamb (obviously not a vegetarian option).

Aren’t These Usually Made With Meat?- Yes and no. Each Mediterranean country has it’s own variety of traditional recipes for this dish. Some countries have multiple recipes. I prefer the Lebanese styles, both the traditional vegetarian stuffing and the traditional lamb/beef stuffing, so that’s what I based these recipes on.

And now, on to the stuffing recipes!

     

1. Traditional Vegetarian Stuffing

     Made with short-grain rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper, with lemon juice and olive oil. There are quite a few variations of this recipe from different countries, but this traditional Lebanese recipe is my favorite.

Traditional Vegetarian Stuffing

2 cups Short Grain Rice, pre-soaked for 15 minutes

1 large Tomato, finely chopped

1 bunch Parsley, finely chopped

1 bunch Green Onions, finely chopped

¼ Green Pepper, finely chopped

2 cloves Garlic, minced

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, tomatoes, parsley, green onions, green peppers, and garlic. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

2. Some Like It Hot!

     Spicy food can be such a treat! This recipe is such a great alternative to the traditional one without losing any of the traditional flavors. This one is especially great served with plain Yogurt.

Hot and Spicy Stuffing

2 cups Short Grain Rice, pre-soaked for 15 minutes

1 large Tomato, finely chopped

1 bunch Parsley, finely chopped

1 medium Red Onion, finely chopped

1 Jalapeno (or try a hotter pepper for more heat), finely chopped

2 cloves Garlic, minced

½ teaspoon Cayenne, ground

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, tomato, parsley, red onion, peppers, garlic, and cayenne. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

3. Lovely Lentils

     This version uses Lentils to give a nice protein boost. 

Lentil Stuffing

1 cup Short Grain Rice, pre-soaked for 15 minutes

1 cup Green Lentils, pre-soaked for 15 minutes

1 bunch Parsley, finely chopped

1 medium Yellow Onion, finely chopped

2 cloves Garlic, minced

¼ teaspoon Cumin, ground

¼ teaspoon Cayenne, ground

Salt and Pepper to taste

¼ cup Olive Oil, divided

Instructions:

     Combine the rice, lentils, parsley, yellow onion, peppers, garlic, cumin, and cayenne. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine. 

     If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring check it out! Also, if you like what I do and what to see more, Become a Patron!

Frog Fruit

 

     Growing up as a tomboy in Florida, I often played outside. I was always in trees, playing in the dirt, or even making flower chains with our native wildflowers. One of the flowers I used for these chains was Frog Fruit or Phyla nodiflora.

     Frog Fruit is a creeping herb often used as a ground cover. It’s stems extend from 15 to 30 centimeters and it tends to root at the nodes. The leaves are numerous, nearly without stalks, obovate, 1 to 2.5 centimeters long, with a blunt or rounded tip, with sharply toothed margins on the upper half, and a wedge-shaped base. The flowers are very small, pink or white, crowded in ovoid or cylindric spikes, 1 to 2.5 centimeters long, and about 6 millimeters in diameter. The corolla consists of a slender and cylindric tube, about 3 millimeters long, with a limb that is 2.5 millimeters wide, opening at the apex as it lengthens. Spikes appear at the ends of stalks, growing singly from the axils of the leaves. 

     We have four species here in Florida. Phyla stoechadifolia is a small, woody shrub that grows up to 2 feet tall. P. lanceolata is fairly rare and only found in a few counties (Calhoun, Escambia, Gadsden, Jackson, and Liberty), all of which are in North Florida. It also only really blooms during Spring and early Summer. P. fruticosa is even rarer and has only been found in a single county in Florida, Miami-Dade. The most commonly found species in Florida is Phyla nodiflora. This plant used to be in the Lippia genus, so you will occasionally find information about Lippia nodiflora, just know that it’s the same plant. The Phyla genus is found within the Verbenaceae or Verbena family, which is in the Lamiales order. The same order where the Lamiaceae or Mint family is found. So these herbs are cousins to mint, lavender, and all the Lamiaceae family herbs.

     Frog Fruit is an important plant for a number of reasons, not the least of which is the fact that it is an important larval host for a number of our native pollinators. The most common butterflies that depend on Frog Fruit are the Phaon Crescent (Phyciodes phaon), White Peacock (Anartia jatrophae), Barred Sulphur (Eurema daira), and Common Buckeye (Junonia coenia). It’s also an important food source for an even larger number of native bees, butterflies, and other pollinators here in Florida. 

     If you follow me on social media, you might know that I recently shot a video all about this little flower. Check it out here.

Medicinal Uses:

Common Names- Frog Fruit, Turkey Tangle Fogfruit, Match Head, Match Flower, Creeping Lip, Purple Lippa, Sawtooth Frogfruit, Turkey Tangle, Cape Weed

Scientific Name- Phyla fruticosa, P. lanceolata, P. nodiflora, and P. stoechadifolia. 

Edibility- The leaves are often used as a tea substitute, though it does have a “grassy” taste. The leaves are edible cooked. It’s often recommended to boil them.

Summary of Actions- Alexeteric, Analgesic, Anodyne, Anthelmintic, Antibacterial, Antifungal, Anti-inflammatory, Antimicrobial, Antioxidant, Antipyretic, Antiseptic, Antitumor, Antitussive, Anti-urolithiatic, Aphrodisiac, Astringent, Carminative, Demulcent, Deobstruent, Diuretic, Emmenagogue, Febrifuge, Nociceptive, Parasiticide, Refrigerant, Spasmolytic

Parts Used- The whole plant is used.

Traditional Chinese Medicine (TCM)- Known as Guo Jiang Teng, this herb Clears Wind-Heat. Helping to treat a variety of blood diseases, fevers, malaria, vertigo, fainting, and thirst. It is also used for diarrhea, dysentery, gonorrhea, boils, abscesses, herpes, and burning sensations during urination.

Ayurveda- Known as Jalpapli, an infusion of this herb is given to women after childbirth to help stimulate healing. It also Clears Heat and Resists Poison. It’s often used in similar ways to it’s used in TCM.

Digestion- Phyla nodiflora is a great bitter herb, helping to improve digestion and ease stomach troubles. The juice of the root is often used as a bitter tonic and to ease gastric irritation. An infusion of the leaves and/or stalks is often given to children for “tummy upsets.” A decoction or infusion of the whole plant can also be helpful for gastric ulcers.

Kidney Stones- Frog Fruit has amazing anti-urolithiatic properties, which helps to prevent the formation of kidney stones. However, it not only prevents kidney stone formation but it also effectively treats existing stones. 

Fever, Cold, & Cough- The juice of this herb is used to help cool down those with fevers, especially in the case of malaria. The whole plant can also be steamed and inhaled to help treat cough and the common cold.

Wound Care, Burns, & Boils- Phyla nodiflora has wonderful antibacterial properties. Combined with its tendency to speed up healing, this makes it an ideal plant for wounds. It’s traditionally applied as a poultice and can also be used to soothe burns as it also has cooling, or demulcent, properties. A paste from the fresh plant can also be applied to boils as a suppurant, helping them come to a head and heal faster.

Skin Care- A ground paste of the leaves is a traditional treatment for acne and pimples. It is also used to treat chickenpox, dermatosis, eczema, leprosy, scabies, and minor wounds.

Dandruff- There are two traditional treatments for dandruff that use Frog Fruit. 

    • Hair Oil - boil coconut oil with fresh Frog Fruit leaves until it loses its water content. Remove from heat, cool, and strain. Use it as a hair oil to get rid of dandruff, also doubles as a moisturizing oil treatment. Massage it onto the scalp and leave it on for 2 hours before rinsing/washing.

    • Hair Pack - take Frog Fruit powder (enough to make a paste to cover the whole head) in a bowl, add in enough rice water and 1/4 tsp of coconut oil to it and apply as a hair pack. Wait for 30 minutes before washing. 

Joint Pain- Frog Fruit has amazing anti-inflammatory properties. A poultice can be used for treating joint pain and stiffness. Simply apply the poultice to the afflicted joint and elevate it for 30 minutes.

Hemorrhoids- This herb is a traditional remedy for hemorrhoids. Crush the fresh plant, mix it with water, and drain. This is typically taken on an empty stomach daily for about one week.

Diabetes- Phyla nodiflora has anti-diabetic properties. Helping to lower blood sugar. This makes it a very effective natural remedy for reducing blood sugar levels. It’s also a diuretic, helping to reduce water retention which can also help with diabetes.

Cautions, Contraindications, and Warnings- Since this herb does have an effect on insulin levels, consult with your doctor prior to adding it into your daily routine if you are already taking diabetic medications or are a diabetic. Avoid this herb if you are pregnant.

     I only included a basic introduction to this wonderful Florida native. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Now Offering Backyard Tours! 

     Curious as to what your very own yard might contain? Contact herbalist Leann Hill at BatLadyHerbals@gmail.com for more information!

Resources:

7 Top Medicinal Uses of Phyla Nodiflora: Wild Turmeric: https://www.wildturmeric.net/phyla-nodiflora-poduthalai-medicinal-uses-health-benefits/ 

A Review on Phyla nodiflora Linn. A Wild Wetland Medicinal Herb: Global Research Online: http://globalresearchonline.net/journalcontents/v20-1/11.pdf 

Busbusi: Philippine Medicinal Plants: http://www.stuartxchange.com/Busbusi.html

Frog Fruit: Natural medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/p/phyla-nodiflora=frogfruit.php 

Frog Fruit or Match Head?: Eat The Weeds: http://www.eattheweeds.com/frog-fruit-or-match-head/ 

Phyla Nodiflora: Folk Medicine Sindh: http://folkmedsindh.com.pk/phyla-nodiflora-l/

Phyla Nodiflora: Herbpathy: https://herbpathy.com/Uses-and-Benefits-of-Phyla-Nodiflora-Cid1173 

Phyla Nodiflora: Plants for a Future: https://pfaf.org/user/plant.aspx?latinname=Phyla+nodiflora 

Phyla Nodiflora: Useful Tropical Plants: http://tropical.theferns.info/viewtropical.php?id=Phyla+nodiflora 

Phyla Nodiflora, Jalapippali: Medicine Traditions: https://www.medicinetraditions.com/phyla-nodiflora-jalapippali.html 

Stuffed Mushrooms

 

This year has been tough, so I’ve been allowing myself small luxuries to help make things a little better. These luxuries have included taking long and luxurious baths, having a nice glass of wine while watching the sunset, and making gourmet dinners. One dish that my husband and I love, but don’t get to indulge in often, is stuffed mushrooms. I thought that I could share some of my favorite recipes here with you today.

Now there are some things to be aware of when you’re stuffing shrooms. There are a few different types of mushrooms you can choose from. The most commonly stuffed ones tend to be button, crimini, or portabella. These mushrooms are actually all the same species, just grown in different conditions and sold at different ages. But they are tasty and the perfect shape for stuffing. Mushrooms absorb water, so when you’re cleaning them, don’t wash them off if you can help it. You can get specialty mushroom brushes, or you can do what I do and use a paper towel (or spare toothbrush for really dirty shrooms) to get all the dirt off those mushrooms.

As usual, all of the following recipes are vegetarian and gluten-free, though I have included some dairy alternatives where I can. You can also add meat products if you want, some of these recipes would taste amazing with sausage, chicken, or shrimp added.

And now, on to the recipes!

1. Bring On The Greens!

Mushrooms and leafy greens tend to go together so well, I couldn’t resist combining them here. This recipe makes a great appetizer for decadent or romantic dinners and goes great with red wine.

Spinach and Kale Stuffed Mushrooms

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

4 Green Onions, diced

2 small cloves Garlic, minced

2 cups Baby Spinach, roughly chopped

2 cups Kale, roughly chopped

1 cup Gluten-Free Breadcrumbs

Salt and Pepper to taste

¼ cup shredded Mozarella Cheese, or Plant-Based Mozzarella

Instructions:

Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

Heat remaining 2 tablespoons of butter or olive oil in a skillet. Chop green onions and combine with reserved chopped mushroom stems and garlic. Add to skillet along with the spinach and kale. Sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture and stir well. 

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Mozzarella cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

2. Some Like It Hot!

Mushrooms aren’t typically the type of food you think of when you think of hot spices. But you’d be amazed just how well they work, especially when you use homemade polenta to tie the flavors together. This recipe makes for a great snack or an appetizer for a Southwest meal. It also pairs well with a refreshing margarita or an ice-cold beer.

Southwest Serrano-Stuffed Shrooms

1 ½ cup Boiling Water

½ cup Yellow Cornmeal

½ teaspoon Salt

¼ teaspoon Pepper

½ cup shredded Cheddar Cheese, or Plant-Based Cheddar

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

½ cup Red Onion, minced

1 small clove Garlic, minced

1-2 Serrano Peppers, seeded and finely chopped (or more if you really want some heat)

1 small handful of fresh Cilantro, chopped

Salt and Pepper to taste

Instructions:

 In a large heavy saucepan, bring water to a boil. Reduce heat to a gentle boil and slowly whisk in cornmeal. Stir in salt and pepper. Cook and stir with a wooden spoon for 12-17 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in ¼ cup of cheese (save the rest for later). 

 Spread into a greased 8-in. square baking dish. Cool slightly, cover, and refrigerate for at least 4 hours.

 Cut polenta into eight pieces. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 5-7 minutes on each side or until lightly browned. Set aside to cool.

 Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

 Heat remaining 2 tablespoons of butter or olive oil in a skillet. Saute the mushroom stems, onion, peppers, and garlic until tender. Crumble up the grilled polenta and combine with the sauteed vegetables and cilantro.

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded cheddar cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

3. Nutty For Mushrooms!

Another odd combination that works really well is nuts and mushrooms. This recipe combines pecans and mushrooms into a delicious treat. It’s a taste of gourmet comfort food in your very own home. Try it as an appetizer for any occasion.

Pecan Stuffed Mushrooms

1 pound Mushrooms (around 18-24)

4 tablespoons Butter or Olive Oil

½ cup Yellow Onion, minced

2 small cloves Garlic, minced

¼ cup Gluten-Free Breadcrumbs

¼ cup Pecans, finely chopped

¼ cup fresh Parsley, chopped

½ teaspoon dried Sage

Salt and Pepper to taste

¼ cup shredded Parmesean Cheese, or Plant-Based Parmesean

Instructions:

Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter (or use 2 tablespoons olive oil) and brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with non-stick spray or grease with butter/olive oil. 

Heat remaining 2 tablespoons of butter or olive oil in a skillet. Sauté mushroom stems, onion, and garlic until tender. Add bread crumbs, pecans, parsley, sage, salt, and pepper to vegetable mixture. Stir well.

 Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Parmesan cheese. 

 Bake at 350 F for about 20 minutes, until the cheese is melted and mushroom caps are tender.  

 If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Coreopsis

     Florida is known as a land of flowers, and certainly this time of year you can see the evidence of it. Starting in the spring and going through fall, when you drive up and down the state, you’ll see large patches of color on the side of the roads and in the medians. Right now, the predominant color, at least in Central and North Florida, tends to be yellow. Mostly this can be attributed to the Florida state wildflower, Coreopsis.

     There are 16 species of Coreopsis that occur in the state, and all are recognized as the state flower. There are a few species on this list that are not native to Florida but are considered to be naturalized. Coreopsis tinctoria, C. aurculata, and C. basalis. This list also includes at least one endangered species, C. integrifolia. Ironically, the species of Coreopsis usually used in the promotional material of the state is one that is not native, C. tinctoria. This is also the species I’m focusing on for this post as it has the most documentation of medicinal and edible uses.

     Coreopsis tinctoria is a member of the Aster (Asteraceae) Family. Originally native to the eastern half of the North American continent, it has been naturalized from coast to coast and all across Canada and Alaska. It is equally at home in cottage gardens and along roadsides, where it is often seen in Florida. One of its common names, 'tickseed' is a nod to its Latin designation. The word 'koris' means insect or bug and the suffix 'opsis' is a general designation meaning that the plant resembles the prefix. So core (koris) - opsis means that part of this plant (the seeds) resembles an insect. The Latin word, tinctoria means useful for dye.

Medicinal Uses:

Common Names- Coreopsis, Tickseed, Plains Coreopsis, Golden Tickseed, Goldenwave, Calliopsis, Atkinson's tickseed, Dyer's Coreopsis, Plains Coreopsis, Annual Coreops

Scientific Name- Coreopsis tinctoria, C. cardaminifolia

Edibility- Flowers boiled in water makes a red liquid used as a beverage. Also, a tea made from the dried plant can be used as a coffee substitute.

Summary of Actions- Anti-inflammatory, antioxidant, astringent, emetic

Parts Used- The whole plant is used in slightly different ways

Traditional Native American Uses- A number of Southern Tribes, including Cherokee, used a tea made from the root for diarrhea and as an emetic. The dried tops of the plant were used in a tea to strengthen the blood. The whole plant was also boiled to make a drink for internal pains and bleeding.

Traditional Chinese Medicine (TCM)- Known as Snow Chrysanthemum, or Kun Lun Xue Ju, this North American native has made its way into TCM where it is used in several formulas to help with high blood pressure, insomnia, and inflammation.

Insomnia- The tea can be used to improve one’s ability to sleep and their quality of sleep.

Emetic- This roots of this herb can be used to induce vomiting. Some traditional cultures used emetics to cleanse their bodies before undergoing certain rituals. Coreopsis can also be used in the case of accidental toxin ingestion.

Digestive and Elimination Problems- The roots may be used to brew a tea that is useful in the treatment of diarrhea. The tea may also help in reducing the symptoms of inflamed bowels, especially in the case of chronic enteritis.

Diabetes- In Portugal, the flowering tops of this herb have been used to make a tea that helps to control hypoglycemia.

Circulatory System- The tea made from this plant has been used to help improve the general health of the circulatory system. Specifically, it also helps to reduce blood pressure, reduce cholesterol, and prevent coronary heart disease.

Folk Use- An infusion of the whole plant, minus the root, is traditionally thought to help women who are trying to conceive a female baby.

Attracts Pollinators- Pollinators, especially our native bees, just LOVE this plant. It’s also a host plant for a number of butterflies.

Other/Household Uses- Was used for a source of yellow and red dyes, which was its primary traditional use. The flowers were simply steeped in heated water. Early dyers would add their yarn or fabric to the pot until it absorbed the color. This produced a product that was attractive but wasn't very colorfast. The dye tended to fade over time. Later experiments with different mordants resulted in more vibrant and colorfast items. Today's natural dyers might use any number of products to obtain various colors and shades from the same plant. For those just starting to explore natural dye, alum and vinegar are both easy to obtain and produce interesting results.

Cautions, Contraindications, and Warnings- There are no known hazards associated with this plant.

     I only included a basic introduction to this wonderful Florida native. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

Coreopsis: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/c/coreopsis-tinctoria=coreopsis.php 

Coreopsis tinctoria: Lady Bird Johnson Wildflower Center: https://www.wildflower.org/plants/result.php?id_plant=coti3#:~:text=Use%20Medicinal%3A%20Amerindians%20used%20root,of%20yellow%20and%20red%20dyes. 

Coreopsis tinctoria: Practical Plants: https://practicalplants.org/wiki/Coreopsis_tinctoria 

Coreopsis tinctoria: Useful Tropical Plants: http://tropical.theferns.info/viewtropical.php?id=Coreopsis+tinctoria 

Coreopsis: Wiki Medicinal Plants: http://wiki.medicinalplants-uses.com/index.php?title=Coreopsis 

Coreopsis tinctoria- Dyer’s Coreopsis: Alchemy Works: https://www.alchemy-works.com/coreopsis_tinctoria.html 

Coreopsis tinctoria- History, Folklore, and Uses: Dave’s Garden: https://davesgarden.com/guides/articles/coreopsis-tinctoria-history-folklore-and-uses 

Coreopsis tinctoria Nutt.: Plants for a Future: https://pfaf.org/user/Plant.aspx?LatinName=Coreopsis+tinctoria 

Everything You Need To Know About The Coreopsis Plant: NIMVO: https://nimvo.com/coreopsis-plant/ 

The Flower Tea Coreopsis tinctoria Increases Insulin Sensitivity and Regulates Hepatic Metabolism in Rats Fed a High-Fat Diet: Oxford Academic: https://academic.oup.com/endo/article/156/6/2006/2422826 

What Is Snow Chrysanthemum: Transcendent Teas: https://transcendentteas.weebly.com/what-is-snow-chrysanthemum.html 

Mason Jar Salads

     Eating healthy can often be a chore, especially when we work away from home. I have always been a fan of “eating the rainbow” (each color corresponds to different nutrients and the more nutrients you eat the healthier you’ll be) but that is hard to do when you’re eating fast food, or whatever your office may have near. Bringing your lunch to work can sometimes be challenging as well. So one solution I have come up with is Mason Jar Salad. You can make a variety of healthy meals, store them in mason jars in the fridge, and grab one a day on your way out the door. As long as you know how to layer your lunch, it doesn’t get soggy or gross and can keep in the fridge for a week. For all of these salads, I prefer to use pint-sized, wide mouth mason jars, they make it easier to assemble and eat your food.

     Mason jar salads are a great lunch option that provides you with a wide range of fruit, veggie, and protein options. You can also choose a wide variety of greens so you’re not stuck with iceberg all the time (boring!). Just make it ahead of time and shake it when you’re ready to eat! 

Just remember these layering rules when you’re assembling your salad:

• Wet Stuff (Dressing, hummus, sauce, etc. always goes on the bottom!)
• Protein
• Crunch (nuts, cabbage, vegetables, other crunchy textures)
• Fruit
• Greenery (Lettuce always goes in last!)

Wet Stuff:

     Salad dressing, hummus, and other sauces (such as guacamole) add flavor to bring the salad together, but it also provides important healthy fats which are necessary to get the most nutrients out of the vegetables. If you’re in a hurry you can make a quick salad dressing just by sprinkling some oil and vinegar (1 part vinegar and 2 parts oil and a pinch of salt and/or pepper) over the salad. If you want (and have time) to make your own dressing check out some of my favorite dressing recipes here!

Protein:

     Adding some protein makes a salad go from a side dish to the main course. If you are vegetarian or vegan, it’s also very important to make sure you have enough protein in your diet. Adding some into your lunch salad is a great way to do just that. Try tossing in some cheese (or cheese alternatives), cooked lentils and/or beans, seasoned and/or seared tofu/tempeh, nuts and/or seeds (these can go into the next layer as well), or toss in more traditional protein sources such as boiled eggs, chicken, tuna, steak, shrimp, crab, or whatever leftover proteins you have from dinner the night before.

Crunch and Fruit:

     This is where the creativity really gets going. Try adding in some shredded carrots, sliced cucumbers, berries (dried and/or fresh), apples, banana chips, shredded cabbage, nuts/seeds, roasted chickpeas, tortilla chips, etc. There really is no limit to what you can throw into your salad. I Really Like Food has a post with 20 options that would go great in this layer. Check it out here!

Greenery:

     This is the base of most salads and usually make up the bulk of this meal. Lettuce, spinach, fresh herbs. All of these options go well here on this layer. It’s also the layer that can be the most boring (iceberg...blech) or the most interesting (try a mix of arugula, fresh basil, watercress, and parsley for a fun mix). Some popular greens to throw into a salad include romaine, spring mix, watercress, arugula, baby spinach, fresh herbs (mint, dill, parsley, cilantro, basil, etc), and sprouts. 

Recipes and Ideas-

     Here are some “recipes” to get you started. In reality, they’re just a list of ingredients and you choose how much of each you want to toss in. My recommendation is to go easy on the herbs in the green mixes, they can easily become overpowering. I have made sure that the ingredients are in the order I would layer my salads. 

1. Summoning The Southwest

I love Southwestern flavors, and if I had my choice I would probably eat them way more often than I already do. So it comes as no surprise that this salad is heavily on my rotation for lunch. Feel free to add in guacamole or substitute your favorite Southwest-flavored salad dressing.

Southwest Salad

Salsa (Fermented salsa adds probiotics into your lunch)

Sour Cream (or vegan alternative)

Protein of your choice (I recommend chicken, steak, or a mixture of chickpeas and black beans)

Red Onion, diced

Avocado, sliced (tossed in lime juice to retain the green color)

Cherry Tomatoes, halved

Romaine, shredded

Fresh Cilantro, chopped

2. Everything Eastern

     My husband has a crazy love affair with Asian cultures, including the cuisine. This salad is a great way to bring some of those flavors to the office with you. Feel free to throw in some of your favorite Asian food items like noodles or rice. Just layer them right after your dressing/sauce and before your protein. This will keep everything nice and crispy for when you’re ready to eat.

Asian Salad

Asian Sesame Vinaigrette or any Asian/Sesame Salad dressing

Protein of your choice (I recommend chicken, shrimp, tofu, or edamame)

Carrot, shredded

Red Cabbage, shredded

Celery, thinly sliced

Radish, thinly sliced (or Diakon/Watermelon radish, shredded)

Roasted Peanuts or Soy Nuts

Sprouts

Fresh Cilantro, diced

3. Simply Southern

     This salad brings quite a few Southern flavors to the table. From the pecans to the peaches, if you like Southern comfort food, this is the salad for you.

Georgia Peach Salad

Sweet Onion & Poppy Seed Dressing or your favorite Sweet Onion dressing

Protein of choice (you may be tempted to add fried chicken here, but I recommend grilled chicken, bacon, shrimp, boiled egg, or shredded cheese)

Pecans

Apple, diced (tossed in lemon juice to prevent browning)

Tomato, diced

Cucumber, sliced

Celery, sliced

Grapes, halved

Peaches, diced

Spring Mix/Mixed Baby Greens

Kale

4. Keep It Simple

     One of the easiest salads out there is the Caesar salad. It was made to be simple, and it’s popularity proves that it’s a big hit. Try changing up the proteins and switching out the croutons for other “crunchy” textures, such as roasted chickpeas or pine nuts.

Simply Caesar

Caesar dressing

Parmesan Cheese, shredded

Protein of choice (I recommend chicken, steak, shrimp, or tempeh)

Croutons

Romaine Lettuce, diced

5. Ditch The Greens

     I am not a fan of lettuce. If I must have lettuce I prefer things like Spring Mix or Romaine. So any salad I find that doesn’t involve lettuce is awesome. For this salad, simply use cooked quinoa in place of the greens. However, if you aren’t a fan of quinoa try rice, couscous, pasta, or riced cauliflower. You can also use any herbs you like in place of the parsley and/or mint. 

Quinoa Salad

Green Goddess Salad Dressing or any salad dressing of your choice

Protein of your choice (I recommend chicken, steak, or shrimp though this is optional in this salad)

Chickpeas or Black Beans

Feta Cheese (or crumbled Tofu)

Bell Peppers, diced (red, green, yellow, or orange...or a mixture of all)

Zucchini, diced

Green Onions, diced

Cooked Quinoa

Fresh Parsley, chopped

Fresh Mint, chopped (optional, but tasty)

 If you have any questions or comments please leave them below. If you try any of these recipes, I'd love to hear about it! 

Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more (maybe some food videos even), Become a Patron!

Pokeweed

     Having been raised in North Florida, by a family who has been in the South for many a generation (most of us are in Georgia, Virginia, and the Carolinas), I was raised with a few Appalachian traditions. One of these traditions was “Poke Salat.” Now, my parents didn’t prepare this traditional dish, but I did hear about it quite often and some other family members did prepare it occasionally. Though it sounds like a springtime salad, it’s actually a pot of cooked greens. I promise you that if anyone ever serves you a salad and calls it Poke Salat, you should run away as fast as you can. This is because Pokeweed is highly toxic and it has to be cooked several times over in order to be edible.

     Pokeweed (Phytolacca americana) is a poisonous, herbaceous plant that has long been used for food and folk medicine in parts of eastern North America, the Midwest and the Gulf Coast where it is native. Poke is a member of the Phytolaccaceae (Pokeweed) family and is a perennial herb. It grows up to 11ft tall, though the variety commonly found in the South tends to stop at 8ft. Single alternate leaves are pointed at the end with crinkled edges and an unpleasant smell. The stems are green, pink, or red. Flowers greenish-white in long clusters at ends of stems that will develop into dark purple berries resembling blueberries or elderberries. Pokeroot is best dug up in the fall after the plant has died back for the winter. This is when the plant is the most medicinal and the least toxic. The next best time to dig the roots is in the early spring when the leaves are just coming out (as long as you're sure what you're picking!). The leaves and berries are harvested from Autumn to the following Spring and can be found in North & South America, East Asia & New Zealand. Though it has become naturalized all over Europe. It’s often found on edges of fields or cleared lands and roadsides. Pokeweed poisonings were common in eastern North America during the 19th century. The roots were often mistaken for parsnip, Jerusalem artichoke, or horseradish. The berries are often mistaken for elderberries. Use caution! And remember, if you’re not 100% sure of your identification, DON’T consume/use the plant!

     Poke is predominately toxic to mammals, though some small mammals have a resistance to the toxin. The berries are an important food source for birds and can be eaten by them because the small seeds hard outer shell simply passes through the birds' digestive system. It’s also a valuable host plant for a number of butterfly species found here in Florida.

     

I recently filmed a video about this beautiful plant.

Medicinal Uses:

Common Names- Poke, Pokeweed, Poke Salet, American Pokeweed, Cancer-root, Cancer Jalap, Inkberry, Pigeon Berry, Pocan, Poke, Poke Root, Pokeberry, Reujin D Ours, Sekerciboyaci, Skoke, Virginian Poke, Yoshu-Yama-Gobo, Yyamilin 

Scientific Name-  Phytolacca americana and P. acinosa 

Edibility- Pokeweed is edible when cooked properly. The young shoots and leaves are boiled in two changes of water. The leaves taste similar to spinach and the shoots taste similar to asparagus. Properly cooked Poke is known as "Poke Salet," not Poke Salad as it is commonly called. Poke berries are cooked and the resulting liquid used to color canned fruits and vegetables. Caution is advised as the whole plant is poisonous raw, causing vomiting and diarrhea.

Summary of Actions- Alterative, anodyne, antifungal, anti-inflammatory, antiparasitic, antiseptic, antitumor, antitussive, antiviral, cathartic, detoxifying, diuretic, emetic, expectorant, hypnotic, lymphagogue, narcotic, purgative, and resolvent. 

Energetics- Acrid, slightly sweet, root slightly bitter. The root is slightly cooling and drying. The berries are slightly warming.

Parts Used- Leaves, Berry, and Root 

Traditional Chinese Medicine (TCM)- Known as Shang Lu, Poke affects the liver, spleen, bladder, and small intestine meridians. It clears toxins, reducing the swelling associated with goiters, arthritis, neuralgias, breast lumps and tumors, eczema, skin dermatitis, ulcers, and similar wounds. Shang Lu removes statis, especially when associated with abdominal distension, nausea, heavy feelings, moodiness, and constipation. It also clears up Liver Qi stagnation, which is commonly associated with breast lumps, tumors, acute mastitis, as well as chronic benign and malignant lumps. Like in Western Herbalism, Shang Lu is considered to be drastically purgative. 

Traditional Native American Uses- Some Native American tribes used Pokeweed as a purgative (to stimulate bowel clearance) and an emetic (to promote vomiting). Many traditional cultures believe that doing so "cleanses" the body, expels bad spirits. The fruit was made into a red dye used in painting horses and various articles of adornment. The Delaware Indians were likely the first to prescribe pokeweed in medicine, using it as a cardiac stimulant. Indians of the Rocky Mountain region used pokeweed to treat epilepsy, anxiety, and neurological disorders. The Pah-Utes fermented berries in water to make a narcotic tea. The Cherokee used poke in a number of different ways. The leaves were often combined with Lemon Balm and made into a tea to reduce phlegm and calm the chest when there was a cold our cough. The root was used as a blood purifier and antibiotic. It was considered especially potent in treating kidney infections. It was also used to increase metabolism.

Antibiotic- Most herbalists turn to Goldenseal for its use as an antibiotic. However, it’s an endangered species. Pokeweed is also a great antibiotic with many of the same properties, but as a bonus, it’s not endangered. It’s often considered a problematic weed in the South. 

Lyme Disease- I know of several herbalists who have successfully used a tincture made from the root to treat Lyme disease.

Rheumatism & Fibromyalgia- Some modern experts believe that rheumatism was used as a blanket term for several issues in older medical texts. One of these issues is believed to be fibromyalgia. Most older medical texts that include the use of Poke have described it as being fairly effective in the treatment of rheumatism. The berries were consumed whole or a tea made from the leaves was drunk for this purpose. Sometimes Prickly Ash was added to the tea for rheumatism.

Endocrine Regulator- Poke helps to regulate your hormones. It has the most profound effect on the pituitary, thyroid, adrenals, and sex glands. This makes it a prime herb to use in cases of sterility, impotence, low sperm count, and prostate issues.

Skin Conditions- Pokeweed has frequently been used in folk medicine to treat skin conditions, including psoriasis, eczema, and scrofula (tuberculosis of the neck). However, caution should be used with this plant as the sap can cause irritation, swelling, and an itchy rash in people with sensitive skin. Despite that, it is believed to have amazing anti-inflammatory effects that may help relieve localized pain and swelling.

Detoxifying- It is one of the strongest herbs known to promote cleansing and clear toxemia that also acts on the glands. Because of this, it has a long history of use for detoxifying the blood and body.

Thyroid- Poke is an old-time Appalachian remedy for hypothyroidism, especially goiter.

Auto-immune Disease- The root is taken internally in the treatment of auto-immune diseases (especially rheumatoid arthritis), tonsillitis, mumps, glandular fever and other complaints involving swollen glands, chronic catarrh, bronchitis etc. 

Dye, Ink, & Food Coloring- A rich brown dye can be made by soaking fabric in fermenting berries in hollowed out pumpkin. Using the fermented berries, without the pumpkin, yields a pink-ish red dye. It was often used as red ink or dye in the civil war era. Many letters written home during the civil war were written in pokeberry ink, which now appears as brown ink. Pokeberry has also been used as a red food coloring and as a wine coloring agent. 

Toxicity and Dosage- It is a strong herb so dosages must be monitored and respected. (Even just one to two drops of tincture is enough and not more than ten drops is recommended.) Because it is so strong it is usually used in combination with other herbs that can help soften its approach without lessening its properties. In Appalachian folk medicine, the berries are swallowed as a treatment for arthritis and for immune stimulation. Only swallow one berry (either fresh or dried) at a time. One berry is the equivalent of one drop of root tincture. At doses of 1 g, dried poke root is emetic and purgative. At lower doses of 60 to 100 mg/day, the root and berries have been used to treat rheumatism and for immune stimulation; however, there are no clinical trials that support these uses or doses. 

Side Effects- Individuals show widely varying tolerance for poke. Some people can't handle more than three or five drops per day, while others can take 25 or 50 drops with no adverse effects. The side effects of poke include mental unclarity, spaciness, and out-of-body feelings. If you notice such feelings, it means you've found your tolerance level, so back off to a lower dosage. If you take way too much (such as mistaking dropperful for drops, which some people have done!), you may encounter more severe side effects, such as nausea, vomiting, and diarrhea.

Cautions, Contraindications, and Warnings- All parts of the plant are toxic with roots being the most toxic, stems and leaves are less so and the least toxic is the fruit. The raw berry is toxic. If cooked improperly the juice from the leaves can cause severe stomach cramping, diarrhea, vomiting, convulsions, death. The plant sap can cause dermatitis in sensitive people. The plant contains substances that cause cell division and can damage chromosomes. These substances can be absorbed through any abrasions in the skin, potentially causing serious blood aberrations, and so it is strongly recommended that the people wear gloves when handling the plant. Do not use this plat during pregnancy! Ingestion of poisonous parts of the plant may cause severe stomach cramping, nausea with persistent diarrhea and vomiting, slow and difficult breathing, weakness, spasms, hypotension, severe convulsions, and death. 

     I only included a basic introduction to this wonderful Appalachian herb. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

Books:

The Earthwise Herbal: A Complete Guide to New World Medicinal Plants by Matthew Wood 

Florida’s Edible Wild Plants by Peggy Sias Lantz

Herbal Medicine From the Heart of the Earth by Dr. Sharol Marie Tilgner

The Cherokee Herbal by J.T. Garrett

Websites: 

Foods Indigenous to the Western Hemisphere: American Indian Health and Diet Project: http://www.aihd.ku.edu/foods/pokeweed.html#:~:text=Uses,to%20humans%20and%20some%20animals. 

The Health Benefits of Pokeweed: Very Well Health: https://www.verywellhealth.com/can-pokeweed-provide-health-benefits-4587368 

Poke: Southeast Wise Women: https://www.sewisewomen.com/poke 

Poke (Shang Lu): White Rabbit Institute of Healing: https://www.whiterabbitinstituteofhealing.com/herbs/poke/ 

Pokeweed: Drugs.com: https://www.drugs.com/npp/pokeweed.html 

Pokeweed: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/p/phytolacca-americana=pokeweed.php 

Pokeweed, An Herb For All Things Pokey: The Herbwife’s Kitchen: http://crabappleherbs.com/blog/2007/07/31/pokeweed-an-herb-for-all-things-pokey/comment-page-2/ 

Pokeweed Herb: Alternative Nature Online Herbal: https://altnature.com/gallery/pokeweed.htm 

DIY Vegetable Bullion

 

       As much as I love spending time in my kitchen, and as much as I’d love to be able to take the time to make certain foods 100% from scratch, I also have the very modern problem of not having the time on my hands, all the time, to do so. Some things that tend to help me make sure my family is fed in the healthiest way possible involve preparing certain staples to keep either in my pantry or my freezer. One of those things is bullion. I know, I could easily buy bullion (and have done so before) at the store, so why bother making it? One of the reasons is that I am not always able to find the healthiest, most natural bullion in the stores. A lot of bullion tends to contain ingredients that are not the best, such as MSG. Another reason is that sometimes I want to make something a little different and the flavor of the bullion kind of restricts my creativity. If I have my own bullion blends on hand, I can customize them almost endlessly, and I can also make sure that they are healthy. So here are some of my favorite blends for DIY Bullion.

1. This is the basic flavor profile of just about every kind of bullion. Want something more exotic? Try replacing some of the herbs in this for other seasonings. Try throwing in a little lavender or mint to give it more of an interesting flavor. Try using all Indian or Mediterranean seasonings.

Basic Vegetable Bullion Powder

Ingredients

2 cups Nutritional Yeast

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tsp dried Sage

1 tsp dried Oregano

1 tsp dried Basil

½ tsp dried Rosemary

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

2. This one reminds me of a beef bullion, because of the mushrooms. They add a very “meaty” kind of flavor to the mix.

Magical Mushroom Bullion

Ingredients

1 ounce dried Porcini Mushrooms

1 ounce dried Wild Mushroom Mix (Really, you can use any mushrooms you find tasty. Morels are delicious, but pricey. Many people use Shitake here, sometimes I just use Maitake.)

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp powdered Reishi

1 tbsp powdered Shitake

1 tbsp powdered Chaga

½ tsp dried Thyme

½ tsp dried Oregano

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Place mushrooms into a clean spice grinder, blender, or food processor and pulse until finely chopped. Allow a couple minutes for the powder to settle. Remove the lid to you food processor and add all other ingredients. Pulse and process until a fine powder.

     To use, for broth, combine one heaping teaspoonful to one cup hot water: 1 Teaspoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

3. I love lemon chicken soup. This is my attempt at creating a vegetarian bullion with that same flavor profile. I hope you enjoy it as much as I do.

Lemon Pepper Vegetable Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp dried Lemon Zest

½ tsp Black Pepper

½ tsp dried Lemon Balm

¼ tsp dried Oregano

¼ tsp dried Basil

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

4. This bullion blend is one that I use when my family is going through majorly stressful times. It’s full of adaptogenic herbs that help us to deal better with stress. If you don’t like the herbs I have chosen, feel free to substitute your own favorite adaptogens.

All’s Well Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

1 tbsp Parsley Flakes

1 tsp powdered Ashwagandha

1 tsp dried Tulsi

1 tsp powdered Kelp

½ tsp dried Sage

½ tsp dried Oregano

¼ tsp powdered Reishi

¼ tsp dried Rosemary

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

¼ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

     If you have any questions or comments please leave them below. Feel free to play around with these recipes and experiment with different seasonings. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Reishi

   

     Mushrooms are associated with many things. From magic and spirituality, to danger and poison. And, to be fair, many mushrooms do a little bit of it all. Today, however, I wanted to introduce you to the mushroom that has been used medicinally for the longest time in recorded history. Reishi.

     Reishi, Ganoderma lucidum, is a polypore mushroom that are soft corky and flat, with a red-varnish, kidney shaped cap. They do not have any gills on their undersides. They are hard to the touch, with a leathery feel, meaning they are resilient and can last for many years, as opposed to many other fungi that only last a few days. They grow as a parasite, or saprotroph, on a wide variety of trees and aid in the decomposition process of wood. There are around 219 species of Ganoderma in the world, 80 of which are of commercial use. There are six different species used in Traditional Chinese Medicine (TCM), and several other close relations used by herbalists world wide. Ganoderma grow in the North Eastern Hemlock forests and have a worldwide distribution, typically in both tropical and temperate regions. When found in nature, Ganoderma prefer to grow at the base of deciduous trees, and are particularly fond of maples. The Ganoderma genus is becoming more and more complex as we develop and use DNA analysis. Every year we are finding out more and more about Reishi, and other fungi, and learning that we know even less than we thought we did. Several species of medicinal Reishi have recently been found to actually be multiple different species, which could go a long way to explaining the different variations that exist within this genus. While Ganoderma has been used, in TCM, for over 2,000 years, there are really six dominant species that have been in use, each of which is classified by color and potency. Our local varieties are the Ganoderma curtisii and the Ganoderma zonatum.

     While there are so many species that have medicinal value, I tend towards the utmost caution when it comes to our fungal friends. Mushrooms tend to have varied effects from species to species. Some species may not have a noticeable effect at all, and some may be so strong as to be considered toxic. This is one medicinal I would only get from a trusted source, at least until I have enough experience working with it myself (preferably under the guidance of a mycological mentor).




Medicinal Uses:

Common Names- Reishi, Red Reishi, Mushroom of Imortality

Scientific Name- Ganoderma lucidum, G. lingzhi, G. curtisii, G. zonatum 

Edibility- It’s edible, but very bitter.

Summary of Actions- Antiallergic, antiatherogenic, anticonvulsant, antimicrobial, antiviral, antitumor, anti-inflammatory, antioxidant, antitumor, diuretic, immunomodulating, laxative, sedative, and tonic.

Parts Used- The whole mushroom

Traditional Chinese Medicine (TCM)- Known as Ling Zhi in TCM tradition, there are six different types of Ganoderma lucidum. Each one is classified by color and each has slightly different properties. The most commonly used, and most potent, is the red variety. It is used to calm Shen, tonify Wei Qi and Blood, nourish the heart, remove toxicity, disperse accumulations, and support the Three Treasures (Jing, Qi, and Shen).

Stress Management- Reishi is an adaptogen, a classification of herbs that help flush out harmful stress related toxins and help our bodies adopt a healthy response to stress. This helps to alleviate anxiety and improve symptoms associated with stress, such as insomnia.

Increased Immunity- While some details are still uncertain, test-tube studies have shown that Ganoderma can affect the genes in white blood cells, which are critical parts of your immune system. What’s more, these studies have found that some forms of Ganoderma may alter inflammation pathways in white blood cells. There is a question to Ganoderma’s effect on healthy people as some studies have shown that there is no increased white blood cell activity in healthy patients, only in ill ones, or in athletes who have been exposed to stressful situations.


Fatigue- One study examined its effects in 132 people with neurasthenia, a poorly defined condition associated with aches, pains, dizziness, headaches and irritability. The researchers found that fatigue was reduced and well-being was improved after 8 weeks of taking the supplements. Another study found that fatigue was reduced and quality of life was improved after 4 weeks of taking Ganoderma powder.

Cardiovascular Health- One 12-week study of 26 people showed that Reishi may increase “good” HDL cholesterol and decreased triglycerides. The effect of Reishi on blood pressure is conflicting. Taking Reishi doesn't seem to lower blood pressure in people with only slightly high blood pressure. But it seems to lower blood pressure in people with more severe high blood pressure.

Cancer- Studies seem to suggest that cancer patients who supplement with Ganoderma extract are more likely to respond positively to chemotherapy and radiation than those who do not supplement. However, it does not have a significant effect on killing cancer cells when used alone. Patients taking Ganoderma have reported a better quality of life, but no studies recorded whether or not patients who took Ganoderma lived longer than those who did not. Other research in cancer patients has shown that some of the phytochemicals found in the mushroom can increase the activity of a type of white blood cell called natural killer cells, which fight infections and cancer in the body. Consult your doctor before supplementing with Ganoderma as it does interact with certain medications and treatments.

Allergies- Reishi has been used for allergies and allergic asthma reactions for quite a long time. Modern studies have shown that the ganoderic acid present in Reishi acts as an antihistamine, reducing the body’s histamine response. Some of these studies have also shown that Reishi, while supporting the immune system, can also regulate the body’s immune response, helping to stifle an overactive immune system.

Cautions, Contraindications, and Warnings- Reishi mushroom extract is safe when taken by mouth, in the correct dosage, for up to one year. Reishi mushroom is safe when taken by mouth in a powdered form for less than one month. Use of powdered Reishi, for longer than one month, has been associated with toxic effects on the liver. Reishi mushroom can also cause other side effects including dryness of the mouth, throat, and nasal area along with itchiness, stomach upset, nosebleed, and bloody stools. Drinking Reishi wine can cause a rash. Breathing in Reishi spores can trigger allergies. There is not enough reliable information about the safety of taking Reishi mushroom if you are pregnant or breast feeding. Stay on the safe side and avoid use. There are some drug interactions reported, if you are taking any medications please consult your doctor. Reishi is associated with increased risk of bleeding in people who have bleeding disorders. Consult with your doctor if you think you are at risk. Also, discontinue the use of Reishi for at least 2 weeks prior to any surgeries as it may increase your risk of complications.






     I only included a basic introduction to this wonderfully useful fungus. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Resources:

6 Benefits of Reishi Mushroom (Plus Side Effects and Dosage): Healthline: https://www.healthline.com/nutrition/reishi-mushroom-benefits

The Benefits of Reishi Mushroom: Four Sigmatic: https://site.foursigmatic.com/blog/reishi

The Benefits of Reishi Mushroom: Landish: https://landish.co/pages/reishi

Everything You Need To Know About Reishi Mushrooms: Medical News Today: https://www.medicalnewstoday.com/articles/326520

Ganoderma lucidum (Lingzhi or Reishi): Herbal Medicine – Biomolecular and Clinical Aspects: https://www.ncbi.nlm.nih.gov/books/NBK92757/

Polypore: Wikipedia: https://en.wikipedia.org/wiki/Polypore

Reishi: White Rabbit Institute of Healing: https://www.whiterabbitinstituteofhealing.com/herbs/reishi/

Reishi Mushroom: The ASCO Post: https://www.ascopost.com/issues/august-10-2018/reishi-mushroom/

Reishi Mushroom : Memorial Sloan Kettering Cancer Center: https://www.mskcc.org/cancer-care/integrative-medicine/herbs/reishi-mushroom

Reishi Mushroom: WebMD: https://www.webmd.com/vitamins/ai/ingredientmono-905/reishi-mushroom

Reishi, the Queen of Medicinal Mushrooms: Ayurveda Mandala: https://ayurveda-mandala.com/blog/reishi-the-queen-of-medicinal-mushrooms/#:~:text=Reishi%20or%20Ganoderma%20Lucidum%20as,spirit%20and%20calm%20the%20mind.

Scientific Research & Medicinal Fungi: North American Mycological Association: https://namyco.org/scientific_research_and_medici.php

Five Ways to Eat Florida Betony

     So you’ve found some Stachys floridana, Florida Betony, and have heard lots of lovely things about how they taste, but you have no idea where to start. You’ve come to the right place. I have decided to share five of my favorite Stachys recipes with you. All of these recipes involve the root, and some even involve the leaves and/or flowers. I hope they give you some ideas of how to prepare this tasty Florida native.



1. Pickled Betony and other Veggies (Lactofermentation method). This recipe is actually a mixture of veggies, but you can just use a single one if you want. It’s based on the Italian Giardiniera or pickled mixed vegetables. I use a few different wildcrafted Florida plants here, but you can use store bought ones as well.

Florida Giardiniera

4 cups Florida Betony Tubers

2 cups sliced Carrots

1 ½ cups sliced Red Onion

2 cups sliced Celery

2 cups Purslane

2 cups sliced Hearts of Palm (Saw Palmetto hearts)

2 thinly sliced Jalepenos (leave the seeds in if you want more heat)

3-5 Garlic Cloves peeled and thinly sliced

1 sprig fresh Thyme

2 Bay Leaves

3 tablespoons Sea Salt (do not use iodized salt for fermentation)

6 cups filtered mineral Water (using tap water may prevent fermentation)

* 1-2 Grape leaves for each fermentation vessel you are using

Instructions:
     Prepare your brine by dissolving the salt in water. Mix all the ingredients except the brine in a large bowl. Add them to the Fermenting Vessel(s) of your choice (I tend to use mason jars) packing them down as you go. Fill each jar with the brine, leaving 1½ - 2 inches of headroom (the space at the top), between the rim of the jar and the top of the vegetables. Weight the vegetables so they are completely submerged in the brine. Place a1-2 grape leaves on top of your veggies. This will help prevent the formation of mold and the tannins from the grape leaves will help you veggies stay crunchy. Cover the top of the vessel with a lid, coffee filter, paper towel, cheese cloth, or tea towel. Be sure to secure towels with a very tight rubber band or the ring from the canning jars. Place the jar out of direct light. Ferment at room temperature 4 days before checking the flavor. If you prefer the flavor more sour, continue fermenting. If to your taste transfer the jars to the refrigerator. Burp the jars once daily (to release any built-up gasses) the giardiniera does continue to ferment while in the refrigerator. I usually prefer mine at 1 week, but you can allow the fermentation to continue up to 6 weeks.



2. Florida Betony Refrigerator Pickles. This is a simple, and tasty method of pickling. No cooking or waiting necessary with this recipe. Simply put all the ingredients in a jar and leave them overnight. They’ll be ready to eat the next day.

Betony Refrigerator Pickles

Enough Betony Tubers to fill your jar mostly full, with a little space at the top

1/4 cup Sweet Onion, sliced

1 teaspoon powdered Turmeric

1/2 cup Apple Cider Vinegar

1/2 cup Water

2 cloves Garlic, smashed

1 ½ teaspoons Sea Salt

¼ teaspoon Sugar or Honey

¼ teaspoon whole Peppercorns

¼ teaspoon whole Mustard Seeds

Instructions:
     Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a ½ inch of space at the top of the jar for liquid. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar/honey dissolves. Cool the brine down to warm and fill the jar so everything is covered with brine. Close the lid tightly and refrigerate for over night before eating.


3. Betony as a Pasta Substitute? Yes! Some of you may be familiar with a type of pasta called Gnocchi. Betony can be substituted in any recipe that calls for that pasta. This is one of my favorite recipes that does just that. For those of you that eat meat, you can easily add shrimp, chicken, or prosciutto to this dish and it’s just fabulous!

Florida Betony with Asparagus and Lemon Garlic Sauce

1 pound Betony Tubers

1 bunch of Asparagus

4 tablespoons Olive Oil

1 small Sweet Onion, chopped

3 cloves Garlic, smashed and chopped

2 tablespoons All Purpose Flour (I use Gluten free)

¼ cup Vegetable Stock

1 cup Almond Milk

1 tablespoon Lemon Juice

1 teaspoon Lemon Zest

Salt and Pepper to taste

Instructions:
     Preheat your oven to 400 degrees F. Bring a large pot of salty water to a boil and get a bowl of ice water handy. Boil the Betony tubers for 2 minutes, then move them to the ice water to cool, then set aside. Meanwhile, wash the asparagus and snap off the woody ends. Chop the asparagus into bite size (1-2 inch) pieces. Add the asparagus to a baking sheet Drizzle 2 teaspoons of oil over the asparagus, and rub it around with your hand to make sure it's all coated. Sprinkle with salt and pepper. Bake at 400 for 9-10 minutes. The asparagus is done when it can easily be speared with a fork. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and continue to sauté for about 30 second more, until very fragrant. Stir in the flour. Cook for about 2 minutes, until the flour forms a smooth paste and coats the onions. Stir in the vegetable stock, and bring the liquid to a simmer. Allow to simmer for about 4 minutes, until reduced by half. Stir in the almond milk. Bring it to a boil, lower heat and allow it to simmer for about 5 minutes, stirring occasionally, until smooth and thick. Stir in the lemon juice, zest, Betony and Asparagus. Cook about 30 second more, stirring to coat the vegetables with the sauce. Remove from heat and season with salt and pepper. Serve hot and enjoy!


4. Soup is my favorite comfort food. So why not add one of my favorite Florida vegetables to it? Check out this delicious and comforting recipe that uses the root, leaves, and flowers of Stachys floridana.

Easy Veggie Soup

2 tablespoons Olive Oil

1 ½ cups Yellow Onion, chopped

2 cups Carrots, peeled and chopped

1 ¼ cups Celery, chopped

4 cloves Garlic, crushed and minced

2 pints Vegetable Stock

2 (14.5 oz) cans Diced Tomatoes (undrained)

3 cups Betony Tubers

1 ½ cups fresh Green Beans, cut

1 cup frozen or fresh Peas

½ cup chopped Betony Leaves

¼ cup chopped Parsley

2 Bay Leaves

½ teaspoon dried Thyme

Salt and Pepper to taste

*optional fresh Betony Flowers for garnish

Instructions:
     Heat olive oil in a large pot over medium-high heat. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer. Add in broth, tomatoes, Betony tubers, Betony leaves, parsley, bay leaves, thyme, and season with salt and pepper to taste. Bring to a boil, then add green beans and peas. Reduce heat to medium-low, cover and simmer about 20 - 30 minutes.



5. Salad is the easiest way to add different vegetables into your diet. This one makes use of fresh Betony tubers, leaves, and flowers.

Cucumber, Betony, and Wild Greens Salad

1 small Sweet Onion, finely chopped

¼ cup Avocado Oil

¼ cup Red Wine Vinegar

Salt and Pepper to taste

1 ½ pounds Cucumbers, cut into ½ inch pieces

1 pound Betony Tubers, sliced thin

2 cups fresh Parsley Leaves, coarsely chopped

¼ cup Betony Leaves, chopped

¼ cup Betony Flowers

¼ cup young Spanish Needle Leaves, chopped

¼ cup Peppergrass Leaves, chopped

Instructions:
     Whisk onion, oil, and vinegar in a large bowl. Add all the veggies and toss to coat. Season with salt and pepper. Enjoy!





     Do these sound tasty? Let me know what you think! Feel free to play around with these recipes and make them your own! I’d love for you to share your experiences! If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!