The Nourished Herbwife

Lord have mercy. I almost had a heart attack when I first read that there are people who actually *plant* this stuff. Wikipedia has a glowing page on it, but let me tell you, it makes me ITCH. Unrelenting, mind altering itch. I honestly think it affects me more than poison oak/ivy. I developed this strange Creeper “allergy” about five years ago after many, many years of pulling armloads of it off of my property. I also discovered that there are many folks who think it *is* poison ivy. Well, it’s not, but apparently they are good bedfellows and love to lay up together, plotting their next territorial takeover.

I am a truly devoted friend and fan of the plant world, so please don’t hate me for my bad Creeper attitude. I promise you I’ve earned it. We agree to disagree.

So, here’s what I’ve found: Virginia Creeper sap contains oxalate crystals and can be a skin irritant to some (like yours truly), and is definitely an irritant if eaten (shiver). The California Poison Control System lists it as a skin irritant. I can’t imagine why all of them don’t! It is *very* vigorous and will take over your property in short order.

Although it pains me, in the name of fairness I think I should list what it’s good for. Just don’t stuff your britches with it until you know for sure that *you* aren’t sensitive to it, too.

{{loud sigh}}

If we’re gonna say it, let’s try and say it correctly. “Parthenocissus quinquefolia” – par-then-oh-KISS-us kwin-kway-FOH-lee-uh.

- a valuable cover for trellises, tree stumps, walls and rock piles (not at my house, friend)

- enhances the appearance of older buildings (like tombs, where no living being can be eaten alive by it)

- it has pretty autumn color (so do saddleback caterpillars, ever given one of those a squeeze?)

- The fruit is edible. You know, if you’re lost and the woods and starving to death. It is also supposedly good for treating fevers, but I’ve not tried it, obviously. The stalks and roots can also be cooked and eaten.

- According to Foster and Duke’s Field Guide to Medicinal Plants, Eastern and Central North America, a tea made from the leaves is aperient, astringent and diuretic, and is used as a wash on swellings and poison ivy rash. I find this terribly ironic. A tea made from the plant is used in the treatment of jaundice, and a tea made from the roots is used in the treatment of gonorrhea and diarrhea.

- Mrs. M. Grieve said it is stimulating, diaphoretic and cathartic. You can read the rest of what she had to say about it here. Lots of people on the web have copied and pasted her info about it.

- Virginia Creeper berries are eaten by a variety of animals (birds, deer, skunks, mice, foxes, and the Giant Leopard Moth caterpillar eats the leaves). A truly redeeming characteristic.

- Some invertebrates and amphibians (including my favorite, the American Toad) use the foliage of Virginia creeper as shelter, and may be responsible for assisting in pollination as they move from plant to plant. Okay, I’m softening up a bit. Anything for my sweet little toadies!

My list of garden jobs for April!

• Plant your choices of the following “warm-season” or “frost-tender” crops: beans (snap, pole and lima), cantaloupe, corn (sweet), cucumbers, eggplant, okra, field peas, peppers, squash, potatoes, tomatoes, parsley, and watermelon.
• Plant tall-growing crops such as okra, pole beans and corn on the north side of other vegetables to avoid shading. Plant two or more rows of corn for better pollination.
• After danger of frost is past (sometime by the end of this month), plant tender vegetables.
• Make a second planting within two to three weeks of the first planting of snap beans, corn and squash.
• Within three to four weeks of the first planting, plant more lima beans and corn. Remember: for better pollination, plant at least two or more rows.
• Be sure to plant enough vegetables for canning and freezing.
• Cultivate to control weeds and grass, to break crusty soil and to provide aeration.
• Maintain mulch between rows.
• Side dress earlier planted crops.
• Plant tender herbs.
• Remember: Do not work in your garden when the foliage is wet to avoid spreading diseases from one plant to another.

Plantain is one of my favorite herbs of all time. It grows profusely on my property and I’m never without plantain-infused oil and salve. The fresh juice (a good old fashioned spit poultice) is indispensible. We literally use it for just about every skin condition on ourselves and our pets, from cuts, scrapes and burns to insect bites. It’s incredibly versatile and tremendously effective at taking the itch out of rashes, including those from poison oak/ivy, poison sumac and viriginia creeper reactions. Oh yes, and we eat it, too. If you’re ever going to try your hand at salve making, I highly recommend plantago!

Plantain’s common names: Ribwort, ripplegrass, waybread, broad-leaved plantain, snakeweed, Englishman’s foot, greater plantain, and lamb’s tongue.

There are a number of species of plantain. The two major species are Plantago major, the broad-leafed plantain, and Plantago lanceolata, the lance leafed plantain. These plants look very different but are treated as medicinal equivalents.

Both species are very familiar perennial weeds and are found anywhere in the country, by the roadside, in pastures, in lawns and in city parks worldwide. The Native Americans called Plantain “White Man’s Foot”, as it came with the Europeans, and followed them westward across the land. Plantain has been naturalized throughout North America and can be found around people: in lawns, fields and disturbed soil. It is often found on trail sides, as people walk through and spread the seed.

Plantain has a very wide range of medicinal uses (see below), particularly in first aid situations as the fresh leaves quickly relieve the itch and heat from insect bites and stings, and the styptic quality will stop bleeding of minor cuts and wounds. Plantain has been reported to heal infected wounds when used as a poultice and taken internally simultaneously. It is also a very useful blood cleanser with a special affinity with the kidneys, bladder, and digestive system.

Parts Used: Leaves, root, flower spikes, and seeds.

Collection: Plantain is such a common weed it is generally collected from the wild. The fresh mature leaves may be used, but are best collected just before flowering. Remember when collecting wild herbs and weeds never collect from the side of the road! Plants absorb toxic substances such as lead and cadmium that would contaminate any medicine prepared from them. Rinse any dirt or debris from plant and pat dry. Dry as quickly as possible but not in the sun. The herb becomes ineffective if dried slowly.

Adult dosage: all 3 to 4 times daily unless stated otherwise.
Infusion: 3 to 4 T.
Powder: ¼ to ½ t.
Tincture: ½ to 2 t.

Administration:

Bites, boils, bruises, cuts, mastitis, ringworm, scratches, & wounds:
Apply the freshly crushed leaves or juice, over, and keep moist. An infusion of leaves internally can be used simultaneously.

Burns and scalds:
Wash are with a strong infusion and give the infusion internally.

Constipation:
Use the seeds: for adults 2 to 4 t., children 1 t. Soak seeds in a glass of cold water until mixture becomes thick. Stir frequently and drink. It may be flavored with a squeeze of lemon or eaten with yogurt and fruit. This is a mild laxative and will cause no griping.

Cystitis, diarrhea, kidney trouble, leucorrhoea (excessive discharge), lumbago & water retention:
Use the infusion or tincture.

Eczema:
Use the tincture or extract. The affected area can be washed with the infusion.

Hemorrhoids:
Prepare an ointment/salve or use the fresh juice externally.

Inflamed Eyes:
Bathe the eyes with the strained infusion

Toothache:
Apply the powdered roots and leaves to area. The homeopathic preparation Plantago is also useful.

Thrush:
Use a decoction of the seeds.

Culinary uses: Plantain can be steamed, the leaves dipped in batter and fried, or the young leaves eaten raw.

Precautions: Excessive internal use should be avoided during pregnancy. Internal overuse can also have a laxative effect.

If you can’t beat ‘em, eat ‘em!

Dandelion is one of the most valuable wild herbs available to an herbalist, or it is to me, anyway. I wish I had a quarter for every time I’ve recommended it. Almost every part is useful; root (fresh and dried), leaves, flowers and juice!
Dandelion is useful for treating anemia, arteriosclerosis, arthritis, breast problems, bronchitis, bruises, circulatory problems, constipation, diabetes, eczema, fevers, gout, heartburn, hypoglycemia, indigestion, kidney complaints, premenstrual fluid retention, psoriasis, sluggish digestion, skin problems, stiff, joints, and much more! The milky stem juice is even useful against warts, pimples, sores and blisters. Preparations for use are usually leaf infusion, root decoction, fluid extract, or tincture.

With the current popularity of bitter salad herbs such as endive and chicory, most people won’t cringe in horror because of something a little odd in their salad bowl, and they might not even notice a few little dandelion leaves. For those who would like to make the plunge, follow these tips:

**Gather the leaves when young, before they have flowered in the spring.
**Be sure to collect from a spray-free area, away from the road, or in your own (preferably organic!) garden.
**After flowering, you can cut the plant back to the top of the roots, and then harvest the new growth.
**Harvest or grow dandelions in the shade for the least bitter flavor.
**You can plant dandelions too: you don’t need to rely on the wild ones!

Be aware that some other plants look like Dandelion. You can identify a Dandelion by its stem, which is hollow and smooth, and exudes a milky bitter juice when crushed. The leaves are hairless and have serrated edges. Dandelion usually bears a single flower, which is bright yellow and made up of many narrow petals. The flowers close up at night and in rainy weather. Use the young leaves, as the older leaves are bitter.

Dandelions distinctive taste goes great in sandwiches, with vinaigrette dressings, with meats, cheeses, pasta, and in tomato sauces.

Here in the south we gather dandelion roots from October to late spring, beginnging after the first frost when the plant dies back and sends it’s nutrients below ground to store for next season. Be sure to collect in a spray free environment, away from roads!

To make your own dandelion coffee, wash the roots well, slice lengthwise in half, and then air dry for several days. Cut into one-inch sections, and roast on a baking sheet at 375 degrees for 2 to 4 hours. Turn them regularly so that they brown evenly. There should be a coffee-like odor coming from the oven by the time they are done. Grind as needed, and use in place of coffee beans! You can also grate the raw roots into salads, or stir-fry.

Why don’t you go dig up some sunny dandelions and enjoy them today?

Just a note; you should avoid dandelion root if you have blocked bile ducts, gallbladder inflammation or intestinal blockage.