Category Archives: Urban Herb Walks

Cleavers (Galium aparine, NL:Kleefkruid)

Annual herbs, Foraging, Potions, , , , , , , , , , , , ,

Cleavers (Galium aparine)
I remember having a lot of fun with cleavers or “sticky weed” as a child.  This is a wonderful sticky, annual plant that often grows wild and prolifically against fences, in hedgerows, crop fields, and beneath trees.  I know I was not the only child who delighted every time I found a patch of sticky weed, throwing it at my friends to see it stick to their clothes and hair.  If I had known then about how useful it is as a cleansing herb, I may have been more careful with it – or maybe not!

The leaves of Galium aparine grow in whorls of 4 – 8 around its stem, which can grow to 2 metres long.  The plant’s sticky nature comes from tiny hooked hairs growing out from the leaves and ridges of the stems.  It produces tiny greenish white flowers from May to October.  Seeds are set in small sticky hairy burrs and can remain viable in soil for up to 7 years.  The sticky hairs enable Galium aparine to grow upwards by clinging to other plants and fences. They also assist in seed dispersal.

Cleavers are held in high esteem as a spring tonic.  The herb is said to promotes lymphatic flow, to be cooling, soothing and cleansing. It is best harvested when young and prolific from early February.  It can be added to salads, though the hairs give an interesting effect, or cooked in a little water as a leaf vegetable.

Sometimes confused with…
As ever, when harvesting from the wild you should use a good field guide, be aware of look-a-like plants and follow the picking rules which I have mentioned previously.  I think the most likely plant to be confused with Cleavers (Galium aparine)  is Sweet Woodruff (Galium odoratum).  Sweet Woodruff is also a useful herb but unlike Cleavers it contains substances which can be poisonous in very large doses. Sweet Woodruff is darker green and has sticky hairs on its seeds, but the leaves tend to be smooth.  Sweet Woodruff is a perennial whereas Cleavers is an annual.

Cleavers juice – This is said to be the most potent way to consume cleavers. To make it all you need to do is to clean your harvested cleavers, chop it roughly and then squeeze out the juice through a jelly bag or clean tea towel.  The recommended dose is 1 teaspoon, 2 – 3 times daily as a tonic.

Cleavers tea – Again, clean your harvested cleavers then chop it.  Add 1-2 tsp of this per cup of boiled water.

Cleavers tincture – Harvest the top two thirds of plant when in flower or setting seed. Tincture in 100 proof vodka.  Dosage is 0.5ml – 1ml in water a few times daily when called for.

Cleavers has a folk reputation as a remover of lumps and bumps.  So enthusiastic were many claims that there has been some clinical research, in the hope that it could help reduce certain cancerous lumps.  However the results were not supportive of the traditional claims.

Cleavers is often used by herbalists for cystitis, swollen glands, swollen breasts, PMS, mild lymphedema, prostatitis and as a diuretic for a general spring clean.  Susun Weed reports that it can also be helpful in reducing allergic reactions.  Due to it’s gentle diuretic cleansing action, Galium aparine often also helps to ease some skin disorders such as psoriasis and eczema and gout.

Eostre Herbs in de Hortus Botanicus, Amsterdam

Blog, Places, Urban Herb Walks

I have just been for a lovely walk in Flevopark and apart from masses of gorgeous Ramsons (NL: Daslook) there are not really enough wild herbs up to warrant an organised walk.  I am still really keen to gather a few Urban Herbologists together on Eostre (the spring Equinox, 20th March 2011) so a change of plan!

The new plan is to meet at the lily pond/herb garden area of de Hortus Botanicus, 11.00am on Sunday 20th March.  Any Urban Herbies who would like to join for a chat, a look at the herb garden and maybe a cup of tea in the Hortus cafe, are welcome.  The meetup.com link has been changed to reflect the new plan.  If you would like to see us there you will need to pay your own entrance to de Hortus.  I won’t be leading a walk this time and won’t be taking along any handouts.  That will have to wait until May Day.

I hope to see you there!

Eostre Herb Walk – Flevopark Amsterdam

Foraging, Urban Herb Walks, Wild herbs

There will be another Urban Herbology Wild Herb Walk on Sunday 20th March 2011 at 11:00.

This walk will be in Flevopark, Amsterdam, starting at the main gate. The plan is to take a relaxed look at which wild herbs are available at the moment, which will be ready soon and to share ideas about how to use them.  A simple recipe sheet will be provided and €3 will be asked of attendees to help me cover the costs of this blog. Places will be limited.  I previously set up a Meetup.com group, called Amsterdam Urban Herbologists so if you would like to attend you are invited to RSVP via http://www.meetup.com/Amsterdam-Urban-Herbologists/ as soon as possible.  You will need to create a log-in for that site, if you don’t already have one.  If it is too tricky and you would like to come along then please feel free to simply email me at lynn.shore@gmail.com or reply to this post.

I am really looking forward to seeing everyone on Eostre (the Vernal Equinox, when day and night are of equal length) and having a relaxed look at some of the herbs which are currently available in Flevopark.

Ramsons (Allium ursinum, NL:Daslook)

Bulbs, Food, Foraging, Potions, ,

The woodland floor in Frankendael Park is carpeted with flowering snowdrops and the emerging leaves of Ramsons (wild garlic, Allium ursinum). I’m sure snowdrops have their uses but when you find them, Ramsons are an urban herb forager’s dream.  All parts of the plant are edible and very useful, though the leaves and flowers are all you should use.  The bulbs should be left alone and only pick a leaf or two from any plant.  They taste truly delicious – if you like the taste of garlic!  They taste best, by far, before the pretty white flowers open and can be eaten from early spring, when the first leaves emerge from the soil.

Ramsons have similar properties to Garlic but are milder in all respects.  They are also more tolerable to those you have difficulty digesting other members of the onions family.

  • Ramsons can be eaten raw or cooked and act as a gentle spring tonic.
  • They act as a gentle blood cleanser, stimulating the circulatory system and so benefiting the heart, memory, eye sight and skin.
  • They can be very helpful to those suffering from bowel problems, such as Crohn’s disease, IBS, colic, ulcerative colitis, flatulence, gas and bloating.  They have a mild cleansing and calming effect and are said to balance gut flora.
  • They have mild antibacterial and antifungal properties, making them useful as a poultice for boils and minor cuts.

Featured Image -- 15472

Until yesterday I had only eaten Ramsons as a spicy addition to salads and cheese sandwiches.  Michael & Elodie at de Hortus told me about Ramson pesto last week so, after a quick afternoon forage, Ramson pesto and home made pasta was on the menu at my home last night.

The recipes I found for Ramson pesto called for a heap of leaves; fine if you live in the country and have access to huge swathes of Ramsons but I don’t.  The Ramsons in city parks need to be shared by many and have more pressures to endure throughout the year.  So today I picked twelve leaves and made enough pesto for two people – it was delicious and as you an see, the intense colour is striking.

ramson-pesto-003

Urban Ramson Pesto
6 Ramson leaves per person
Olive oil
10 Pine nuts per person (optional)
Pecorino or firm goats cheese (optional)

  1. Gently but thoroughly wash the Ramson leaves. Pat them dry.
  2. Chop as finely as possible, using a sharp knife.
  3. Place chopped leaves in a small bowl and add enough olive oil to loosen them up and create a useful pesto type consistency.
  4. Add finely chopped pine nuts and grated cheese if you like.
  5. Use in salad dressings, as a pasta sauce and generally in cooking in place of garlic.

Willow weaving, pruning (and vinegar making) this weekend

Foraging, Potions, Trees

There is a lovely natural children’s play area in Frankendael Park, made from woven living willows.  As you can see, from the photo taken today, the willow structures have sent out lots of new growth and need some pruning and reweaving.

This Saturday, 19th February, at 10am locals interested in helping to tidy up the structures are invited to meet at the play area.  Warm drinks will be provided by the Friends of Frankendael.  This was posted in Het Parool newspaper yesterday.  I suggest that taking a pair of gardening gloves and secateurs would be useful.

Willow (Salix alba, S. fragilis, NL: Wilgen)
A wonderful pain reliever.

Willow bark contains salicin which is the active ingredient in aspirin, but unlike the isolated ingredient, Willow bark  doesn’t irritate the gut or thin the blood.  A country remedy I can vouch for is to chew the twigs of willow for headache relief.  I have found it works and it is also quite tasty!

Willow tincture or vinegar made in spring, can also be very effective. It can be taken for headaches, muscle pains & cramps, rheumatism, arthritis, period pain, colds, flu.  However Willow should not be used by those allergic to Asprin, pregnant or breastfeeding women.

  • Pack a sterile jam jar full of leaves and young twigs.
  • Cover completely with vodka or apple cider vinegar.
  • Seal the jar with a well fitting lid.
  • Leave for 4 – 6 weeks at room temperature
  • Strain and pour the tincture or vinegar into a sterile bottle
  • Label and store in a coolish dark place
  • Take a few drops of tincture in water or a teaspoonful of vinegar for mild pain relief.

.

Imbolc Herb Walk – Thank you!

Foraging, Urban Herb Walks, Wild herbs, ,

Just a quick post to say thank you to everyone who came out on this chilly afternoon, to join me on the Frankendael herb walk.  It was lovely to share some of my favourite herbs with  you and also to learn from you.  We looked in some detail at nine herbs which are currently available and also spotted a few others which will be available soon. The herb tea and chat in Merkelbach afterwards also went down a treat!

Links to previous posts about a few of the herbs we looked at today:
Elder, Elderflower tea
Witchhazel
Sweet cicely
Birch oil – how to make cold infused oils
Wild rocket
Rosehip syrup recipes

I will be organising another urban herb walk in March and also a lotions and potions workshop sometime soon. More details to follow…

Imbolc wild herb walk – Celebrate the first signs of spring!

Foraging, Urban Herb Walks, Wild herbs

There will be an Urban Herbology Wild Herb Walk on Wednesday 2nd February 2011 at 13:00.

The walk will be in Frankendael Park, Amsterdam, starting at the main (old) gate. The plan is to take a relaxed look at which wild herbs are available at the moment, which will be ready soon and to share ideas about how to use them.  A simple recipe sheet will be provided and €2 will be asked of attendees to help me cover the costs of this blog. Places will be limited.  I have set up a new meetup.com group called Amsterdam Urban Herbologists so if you would like to attend you are invited to RSVP via http://www.meetup.com/Amsterdam-Urban-Herbologists/ as soon as possible.  You will need to create a log-in for that site, if you don’t already have one.  If it is too tricky and you would like to come along then please feel free to simply email me at lynn.shore@gmail.com or reply to this post.

I am really looking forward to seeing everyone on Imbolc (the first day of spring in the Pagan calendar) and having a relaxed look at some of the herbs which are currently available in the park.

Sweet Cicely Schnapps (Myrrhis odorata, NL:Roomse Kervel)

Food, Foraging, Perennial herbs, Potions, Wild herbs, ,

Whilst walking around town today I noticed that Sweet Cicely (Sweet Chervil, Myrrhis odorata, NL: Roomse Kervel) is currently looking really strong and fresh.  It is a member of the Apiaceae family and is quite easy to identify at this time of year because it is one of the few plants which survives above ground throughout the winter.  It is useful as green leafy vegetable in its own right, the roots are also very tasty however if you are foraging, roots are not an option. Pulling Apiaceae roots destroys the whole plant.  Sweet Cicely has a distinctly Anise flavour and smells rather like Lovage. It is packed with nutrients at a time when not many other leafy wild herbs are around and is found to be aromatic, stomachic, carminative and expectorant by herbalists.

Caution
Many members of the Apiaceae family (formerly called Umbelliferae family) are highly poisonous (e.g. Hemlock), others are edible and several have been cultivated such as parsley, coriander and carrot. Few members of the family are above ground right now but when foraging for Sweet Cicely, as ever, you should consult a good feild guide before deciding to pick.  If in any doubt don’t pick or taste.  Sweet Cicely makes a lovely, easy to grow pot plant and seeds are available through gardening suppliers.

Uses
If your reliable source of Sweet Cicely is unpolluted you may like to eat it raw, chopped into a salad.  A simple tea can be made from the fresh leaves and stems, which is said to help releive indigestion and possibly help calm coughs.  I prefer the following recipe from Denmark.  I found it on a Danish Schnapps Recipe website which also contains some useful information about the herb and how to make the Schnapps from other parts of the plant, if you are using your own rather than foraged material.

Danish Sweet Cicely Schnapps

  1. Put about 200ml chopped fresh Sweet Cicely leaves or stems into a clean glass jar.
  2. Add 350ml vodka and seal with a well fitting lid.
  3. Let the mixture steep/infuse at room temperature for 1 to 3 days.
  4. Shake lightly and taste your infusion from time to time.
  5. Strain and enjoy.

An alcoholic infusion can also be made using brandy.  The vodka version apparently tastes rather like Greek Ouzo, I’m not sure if connoisseurs would agree.

The Sap is Rising…

Foraging, Potions, Shrubs, Wild herbs, , , ,

I like winter, it’s a good time to retreat into oneself  and listen to what the darkness has to teach but I am always happy when I can see signs life reappearing in the plants around me.  This week I can smell and see that happening as the sap starts to slowly rise in many plants.  One of the most useful and familiar of herbs is certainly showing those signs at the moment.  Elder (Sambucus nigra, NL:Vlier) is thankfully so common that there is most likely a modest specimen growing quite close to where you live.  Perhaps you use it wisely already or perhaps you would recognise its flowers or berries.

I remember a very resilient old Elder which hung over my family’s driveway as a child. We didn’t know how to work with Elder at that time but the local birds evidently did.  Each year our car would become covered with staining purple droppings as the birds gorged themselves on its ripe berries.  The shrub was severely pruned each year to limit the damage and each year it bounced back, absolutely thriving in the clay soil and sunshine.

Elder has so many uses in traditional medicine that it is really worth getting to know.  I shall post in detail about Elder one day soon, when I feel spring’s energies flowing through my own veins again.  Until then I wanted to share with you one remedy which I used a few weeks ago with success.

Elder (in winter) for fever.
Sambucus nigra is known, among other things, as a traditional fever remedy.  It is effective at inducing perspiration which in turn lowers the bodies temperature yet is reputedly mild enough to be used for childhood fevers, when they are not extreme. Generally the flowers are used to treat fever and the berries to reduce the severity and longevity of cold and flu.  Recently I felt a cold or flu creeping up on me and wanted to self treat with Elder however in late December neither fresh berries or flowers were available to me here in Amsterdam.  A tea, using dried organic flowers from a healthfood shop, might have been an option but I wanted to experiment with a local Elder.

It is said that one should always ask permission of the Elder before harvesting from her so I sought out a strong Elder shrub in my nearby park and mentally asked to harvest enough material to treat myself. The bark and leaves of Elder also contain some of the fever reducing agents found in the flowers and berries.

I harvested a few healthy (and budding) young twigs and small branches (about 2 feet long in total and mostly second year growth).

  • I cleaned them a little with water and scraped the outer and inner bark from the branches and broke up the twigs which were too small to scrape.  The remaining Elder material was kept aside.
  • The twigs and bark were placed in a small heavy pan.
  • I added about 700ml filtered and freshly boiled water to the pan and covered with a heavy lid.
  • This infusion was left at a fairly cool room temperature for 48 hours.
  • As time progressed I checked the infusion a few times and the smell of Elder became increasingly intense and the liquid became slightly gelatinous.  It smelled fresh and tasted smooth, soothing and slightly sweet.
  • After 48 hours the infusion was strained and the spent plant material was kept aside with the unused material.
  • I drank the infusion over the following 4 hours, rested and wrapped up comfortably warm. I sweated more than usual and noticed a feeling of being cleansed and nourished.  The threatening cold/flu came to nothing more than a few hours of feeling tired and hot with a slight headache.  Of course this may or may not have been thanks to the Elder infusion but I will happily try it again when I feel a cold or flu trying to take hold.
  • The used Elder material was returned with thanks to the foot of the shrub from whence it came.  One small branch was not used at all and is currently rooting easily in a vase of water on my kitchen windowsill. It has several healthy new leaves. 

    • Wild Herb Walk

    Foraging, Urban Herb Walks, Wild herbs

    The first Urban Herbology Wild Herb Walk will take place on Friday 12th November. It will be in Frankendael Park, Amsterdam.  I have emailed those who have already contacted me, with the meeting time and location.  If you would also like to join us then please email me or send a reply to this post.  I am really looking forward to seeing everyone and having a relaxed look at some of the herbs which are still available in the park.