Wednesday, February 01, 2012

Looking Forward, Looking Back - American Licorice

American Licorice

"Wild Licorice"
American Licorice, or "wild licorice" is another one of nature's gems hiding inconspicuously amongst th' rest. Unless you happen to rub up against a seed pod or ten. Then you'll know it well. When i was a kid we called 'em Kook-a-burrs. We'd collect them and stick them to unknowing victims, often friends and relatives, then giggle uncontrollably. Natural velcroe we called it. Turns out th' folk that invented velcro got the idea from burr-dock burrs, which have th' same hook type pods as licorice. We were more correct than we realized. 
wild licorice seed pods

Th' pods are a brilliant rust color, and are a dead give away when hunting for this plant. If you want to collect some pods just wear a wool sweater and walk amongst them. But th' part of th' plant we use is th' root. Licorice usually grows near water, especially flowing water. We find it along th' banks of all th' farm ditches around here. But it's also found in seemingly random places, like an apple orchard. Th' roots are very long, sometimes up to three feet in lenth, so i just dig up whatever th' ground will allow, scatter th' seeds if they're ready, and go about my merry way. Be cautious when harvesting this, and any plant, and look for signs of pesticides around. Use your nose too, it takes a while for plants to curl up into th' tell-tale don't eat look. But you can often smell poison before you can see it's effects.

whole plant



american licorice roots

 We harvest th' roots, slice them up and chew on them when fresh, then dry them out to use in tea blends. A favorite being a blend of wild mint, Linden flowers, and two or three slices of Licorice root steeped for about ten minutes. Th' taste of Licorice root is somewhat woody and sweet. It coats your mouth and throat, which is why it's often used as a cough suppressant. Th' flavor is very subtle and doesn't come through right away, but lingers pleasantly for quite a while.

licorice root peeled, chopped and sliced


Historically, licorice root was used as a food and medicine. (Hippocrates anyone?) In Scandinavia licorice candy is still quite common, and a friend of ours from Norway turned us onto it years ago. Thanks Kristin. Folks would use it as cough medicine, especially for children. It was also said to have been given to kids during church to keep them quiet for a while. It also speeds up th' heart-rate if eaten in quantity, and so was used as a decongestant.
Here in th' United States, licorice was used extensively by th' plains tribes. It has faded out of common usage now, but it still grows there for those of us wishing to get th' most out of our native foods and medicines. It has near th' same nutritional content as Alfalfa, which is highly prized for being a "superfood". Where do you think cows get all that protein and calcium? 
The Lakota, Cheyenne, and Blackfeet were known to use it frequently. Most likely other peoples did too, we just didn't start to take much notice of the Indians till they were almost wiped out. Th' three tribes mentioned above just happen to be some of th' last to "be conquered". I could go on and on with how i feel about that, but i'll try to stick to th' subject at hand. Anyway, They would eat th' fresh shoots. They would chew on th' fresh roots. They dried th' roots for tea. They drank th' tea for upset stomachs, diarrhea, coughs, indigestion, and, after th' white man came, flu. It was brewed really strong and used for ear-aches. It was chewed to relieve teething pains in infants. Some tribes roasted th' roots and ate them. I haven't tried this yet, but it sounds delicious. 
Here's a picture of th' sliced roots drying out with some Orach leaves. Orach is related to Lambs Quarters, and is very salty. It makes a good seasoning fresh or dried, but that's a post for another time.

licorice root drying
One of th' nice things about Licorice root is that it can be harvested anytime th' ground will allow you to dig it up, so it's almost always available. And it's easy to dry enough to last throughout th' winter. Here's me smiling behind my first found plant. I looked and looked, after having read about it in a book with bad descriptions. I found a few plants that i thought were it, but then when i really found it, i knew it without a doubt. Go outside and look for something. There really is a treasure out there.

Ha! I've found it!

my first wild licorice plant

~Rico

Monday, January 30, 2012

Looking forward, Looking back - Sow Thistle

Sow Thistle

healthy patch, with all stages of growth

Well it's winter now- almost spring, so we'll take some time to post some articles that we didn't get to last year, some of th' family favorites. First, let's take a look at Sow Thistle, sonchus genus, if you're latin savy. 
This plant grows all over where we live, and probably where you live too, but rarely gets noticed due to it's flower's close resemblance to the dandelion. I must've passed it up a thousand times till i realized what, and how good, it really was, now i see it everywhere. Here's a close up of th' flower, and the unopened buds too.

flower and buds, both yummy

There's a few different types of Sow Thistle around here, one with lots of spines that seems to get bitter quick- but this one here i ate from may till september. That's a long growing season for any salad green. Usually i would just pick some in th' morning on my way to work, from th' many patches i've found. With such a large selection, and constant selective picking, i was always able to find some new growth, and unopened buds, which i just ate plain as a salad for my lunch everyday. Th' stalk is good too. If you keep picking th' new growth, it'll be better tasting than most greens in a salad mix from th' farmers market or grocery store. Here's what it looks like when young.

young sow thistle
And here's some good tasting leaves on a mature plant.

mature but tasty leaves
That white clover in th' background would liven up a salad too, though they are a bit more fibrous than most greens. Add it to fresh water for a great summer cooler.
One of th' neat things about sow thistle, and a good way to help identify it, is that when it gets wet, th' water beads up on th' leaves and sits there for a long time. Looks really nice.

wet sow thistle leaves

with beaded water
These plants had already gone to seed, but they were growing in a very shady and moist location, and th' leaves never got too bitter to eat. I ate them till th' frosts came and th' plants died, mid to late september. I also transplanted quite a few of them to our garden and yard, so we'll see if they come up again next year. They are annuals, but they made a lot of seeds.

Here's a late summer wild salad with sow thistle, purslane, mallow leaves and fruits, and a diced walla walla onion from Native Hill Farm. A touch of olive oil and apple cider vinegar makes it perfect.

wild salad.
If you eat a lot of salad, sow thistle makes a great addition or base. If picked at th' right time it's flavor is not only agreeable, it's down right delicious. It's free, and probably not too far from your house. It's even considered an invasive weed in some states, so you'd be doing them a favor by helping yourself to a plate full every day. And it keeps in th' fridge for a long time, at least as long as can be expected of any green. So if you can't pick it every day, pick yourself a bag full and eat it through out th' week. This should be coming up again around here about late spring, early summer. Happy hunting.
~r

Wednesday, January 25, 2012

Robert Burns Night

We twa hae run about the braes
And pu'd the gowans fine
We've wander'd mony a weary fit
Sin' auld lang syne

We twa hae paidl'd in the burn
Frae mornin' sun til dine
But seas between us braid hae roared
Sin' auld lang syne

...


Aye and surely ye'll be your pint-stoup
And surely I'll be mine
And we'll tak a right-guid-willy-waught
For auld lang syne

For auld lang syne, my jo
For auld lang syne
We'll tak a cup for kindness yet
For auld lang syne

Happy Burns Night, everybody!
-b