Submitted by Michael Blackmore.

English Oak (Querus rober) and friend; Family: Fagaceae


We all know oak trees and we all love oak trees.  But sadly, we don’t know them as well as we should including us herby folks who can forget the magic they offer.

Well, at least some love oaks like they should…right, my squirrelly friend?

There are a couple of classic species used by herbalists:  Querus rober (English Oak) which is the mainstay of UK herbalism and Querus alba (White Oak) which is the oak of choice for US herbalism.  Most of the common oak species have similar properties since the primary medicinal aspect are their tannins which are prominent in most oaks.  The Northern Red Oak (Querus rubra) is one of the most common around here and quite useable for medicine making.

Generally speaking oaks are broadleaf trees with distinct lobes and sinuses which are alternately placed rather than side to side.  Their leaves are longer than wide and asymmetrical (in contrast to Maples which are symmetrical and shorter.)   Only oaks have acorns which is one of their best identifiers.  Black/Red Oaks have pointed lobes while White Oaks have rounded ones.

Ideally, you make herbal preparations from the inner bark and you should use young twigs or small branches for it.  However, you can also use the acorns, leaves and galls for it too.   Historically, oak galls have also been used to make ink and many famous historical documents were written with oak ink, including the U.S. Constitution and Declaration of Independence.  (And some Native Americans would use powdered oak galls for treating inflamed and infected eyes!)

Thanks to its tannin content the primary action of oaks is astringent.   Think of really strong black tea (which is also rich in tannins) and how tightening and bitter it is when you drink it.  This is why it is great for dealing with excess fluid, easing inflammations, helping with bleeding, and as an antiseptic.  You generally use it as a decoction or tincture to treat things like diarrhea and dysentery, or for hemorrhoids, mouth inflammations, nasal polyps, sort throats and wounds.

You can use oak in so many ways:

• As a gargle for sore throats, mouth inflammations and coughs (decoction)
• As a cream or salve for hemorrhoids
• As wash for burns and wounds and generally as a disinfectant (decoction)
• As a mouthwash for bleeding gums (decoction)
• Chew on the bark for mouth ulcers and sores
• Use for poison ivy (tincture – the decoction won’t work as well because while the tannins help deal with the rash aspect, the alcohol part of the tincture helps disperse and breakdown the oil)
• Use for rashes (tincture or decoction)
• Use in salve form for muscular pains
• The leaves make for quick field medicine – soften by steaming or immersing in boiled water or just crush them a bit and apply them to wounds to ease inflammation and as an antiseptic
• Drink as a tea for diarrhea (Since the tannins tend to block nutrient absorption don’t take it for more than a couple of days – use it only to deal with the immediate problem of diarrhea and not as a daily tea.)

A couple of fun general oak uses that I love include the tradition of carrying an acorn to feel youthful. Or that the flower remedy is used to help folks be brave and strong in their lives, especially those who have trouble accepting their own weaknesses.

Finally, I’ve been experimenting lately with making acorn unguent – unguents are oily pastes for wound healing, rashes and skin conditions.

Essentially you make a decoction of acorns.  (Be sure to throw away those that float when you first throw them in. ) Simmer it until the water is at least half its original volume.  Press it out and mix (Slippery or Siberian) Elm bark powder to make a paste and apply as needed.  Surprisingly good!

So go out and find some oak love – you’ll never regret it!

Submitted by Cathleen Miller.

Sometimes you can’t really understand something unless you live it.  When I first began seeing clients a few years ago, I was in the beginning of what would become a major health crisis.  I had always been healthy, and I could not imagine that this blip was anything but that—a minor occurrence that I could shift through diligence and the belief in my body’s ability to heal itself.

As a new practitioner, I was excited to share the power of herbs with others.  I operated under the assumption that while allopathic medicine treated symptoms, herbal medicine got to the root and was, therefore, far superior in its methodology.  I was headstrong and full of fervor to bring medicine back into people’s hands.  I knew my limitations as a practitioner, and was well aware when I should refer a client to someone more knowledgeable or experienced, but my view toward my own worsening symptoms verged on something like denial.

I would try just one more tea blend or tincture, homeopathy, naturopathy, acupuncture, reiki, polarity, getting out in the woods, doing yoga, TCM, meditation—whatever it took to keep me away from having to take medication.  It felt imperative to prove to myself that plants could heal me from the deepest roots.  I wanted to really believe in this path I was walking; and how could I advocate for herbalism if it didn’t work for me?  I met with desperation and despair.  I began to feel like a failure, and then my body just stopped working.  I couldn’t eat or keep fluids down.  That went on for a week or so, and then I finally said, “maybe I should go to the hospital.”  And then, I met prednisone.



It was only after I began taking this dreaded drug that I started to really understand autoimmune diseases. I began to comprehend the nature of the autoimmune cascade when my gastroenterologist said to me, “you did not fail.”

I realized in the course of that conversation that I had been operating from the heroic model, believing that I could overcome this disease, that if I just eliminated enough things from my diet and took the right herbs and supplements, I could beat it.  What I didn’t understand up until that point was that this disease could be calmed, but that now a “switch” had been flipped in my genetic code and the outcome was fairly unpredictable, even if I did all the right things.  I have since experienced the building up of one syndrome on top of another, just when I thought things were looking up.  It’s complex and extremely challenging to work with, and now I believe in the power of using all the tools we have when we deal with autoimmunity.



Ultimately, though, this is not a story about me—it is a lesson in seeing the world through our clients’ eyes.  It is a question of embracing all that can be of benefit instead of seeing ourselves in opposition to allopathic medicine.  I think it is important to see the places where we can build bridges for our clients into the world of allopathic care.  If we can help our clients more easily navigate the system of doctors, pharmacies, hospitals, and insurance; if we can develop the ability to help our clients advocate for holistic care within allopathic systems, we have done a great service to herbalism and to our clients.

Submitted by Zoe Keller of One Beet.

Hello Herbstalk community!  It’s a treat to be sharing one of my recipes with you today.

 

Pesto is one of the best herb delivery vehicles around.  It also happens to be completely delicious and incredibly versatile.  I’m a sucker for the old standby, basil pesto, but also love to get creative with new pesto creations (garlic scape pesto, and three herb pesto are two of my favorites).  The possibilities are endless!

I recently tried my hand at dandelion pesto and the results were terrific.  I used the pesto to make delicious little appetizer crostinis, but it can also be slathered on sandwiches, eaten with eggs, blended into hummus, and enjoyed straight from the jar with a spoon.  It easily keeps for 2 weeks in the fridge and can be frozen for up to a year.  It doesn’t get much better than that for preserving the fresh, wild food of the season.

Dandelion Pesto Ingredients:

• 1 large bunch of dandelion greens, washed and rough chopped
  
• ½ cup walnuts
  
• ¼ cup olive oil
  
• ¼ cup parmesan cheese (vegan substitution: nutritional yeast)
  
• 5 – 6 cloves of garlic, peeled
  
• salt to taste (I like to use grey Celtic sea salt)
  

Directions (10 minutes):

Blend all the ingredients in a blender or food processor until smooth and creamy.  Feel free to add a dash of water if your pesto needs to be thinned.



To make the crostinis, toast slices of French bread or use crackers as the base.  Spread with a thin layer of dandelion pesto, top with a slice of manchego, parmesan, or romano cheese, and warm in the oven for 10 minutes until the cheese melts.

I brought these to a dinner party with friends and they were a total hit.  Even the kids were gobbling them up!  And of course I couldn’t help myself from reminding everyone of the medicinal properties of dandelions while we were eating them.  Once an herbalist, always an herbalist!



So, why are dandelion greens good for you?  As with many foods that have a bitter flavor, they have a strong cleansing and detoxifying action in the body.  In addition, dandelion is high in minerals, such as potassium and calcium.  It helps the liquids of the body move freely, which can release blockages and aid in flushing toxins out of the system.  In particular, it supports the liver, kidneys, and bladder – all of which can benefit from a spring-cleaning this time of year.

After a cold winter of eating sturdy, nourishing root vegetables and heavy, warming dishes, it’s time to lighten up.  Our bodies start to crave spring greens, fresh food, and smaller meals.  And it’s important to listen to the body and follow these clues about what to eat.

Spring greens are one of the healthiest foods after a cold and sluggish winter.  They offer a mega-burst of nutrients, cleanse the body, and are energetically lightening.  Eating dandelion is a gentle and natural way to invite the benefits of detoxification and the energetics of spring into your life.

If you’re looking for even more dandelion, try my garlicky dandelion greens + farmers egg.  Enjoy!

Sarah Coyne is a Jamaica Plain based artist, and is also the talented hand behind this year’s Herbstalk flyer. She was a true pleasure to work with during the design process and so we wanted to find out more about her work and what inspired her to become a plant artist. We are really happy to welcome Sarah to the Herbstalk marketplace for the first time this year, where she will be selling her beautiful botanical prints. Read on to learn more about Sarah and her art.

Can you tell us a bit about how you became a botanical artist? What inspired you to start drawing plants?

I feel best when I am drawing and painting what I love. Nature themes have always dominated my work.

Before moving to Boston, I lived in two houses in rural areas and spent my formative years playing in the woods and helping in our family gardens. I am most comfortable outside in the pine forests I grew up in. I love being out among trees and plants where I can hear myself breathe and think.

A couple of years ago I took an introductory botany class at Wellsley College and we toured their beautiful greenhouses. This class got me hooked on looking closely at plants and thinking about their role in the world around us.




Tell us about your business, Egg-A-Go-Go: do you work full time as an artist?

Yes. Currently I have a three-part job as an artist. I am a freelance illustrator working mostly in watercolor, I teach screen printing locally and I sell my illustrated and screen printed goods in my online store and a few small shops.

In what ways does your work get shared with the local community?

Up until recently I was very active in the local craft fair scene. I have taken a break the past couple of years to focus on my illustration work and teaching. Getting to speak to people face to face about my work is so rewarding. I still participate in Jamaica Plain’s Open Studios in the fall which is a great way to meet neighbors and share my art. In September of 2013 I had my first solo show at Aviary Gallery. The show was called Great Distances and featured watercolors about animal migration.

Being active in a couple of online spaces has a huge reach. My Etsy shop has allowed me to sell my work to people all over the world and I am very active on Instagram as well. Social media has it’s negative aspects but being able to easily see what other artists are working on and to share my current works-in-progress is so inspiring.

Are there any unique challenges you face as an entrepreneur?

I love what I do, 100%. I feel very, very lucky that I have an opportunity to pursue art as my full-time career but as any self-employed person will tell you, it’s not always easy. Time management and varying workloads are both challenging aspects of this life. My husband has a great job and that is definitely helpful as I navigate the beginnings of life as a working artist.



Where do you envision your work/business leading you in the future?

Hopefully I can continue to create artwork for myself and others while sharing screen printing with those who want to learn.

You have such a unique business name – can you tell us where it came from?

I get asked this question a lot and I wish I had a good answer! I really have no idea. In college I remember making up the name Egg-A-Go-Go when discussing imaginary traveling carnivals with a friend. I never applied the name to anything but it was locked away in the back of my brain. When I started doing fairs in 2005 I decided I wanted a business name and Egg-A-Go-Go popped into my mind. I do love birds and egg imagery so it stuck.



What is your experience with herbal medicine? Do you use herbs yourself when you feel sick, or incorporate them into your daily life?

My father gathers and preserves his own medicinal plants. Giant, glowing red jars of St. John’s Wort oil lined our windowsill when I was growing up. I remember him portioning it out into tiny bottles for others and it was quickly applied to just about any skin problem my brother and I had as children and teens. Echinacea was always on hand for the first hints of a cold. Today whenever I visit, I am usually sent home with a tincture or handful of dried leaves. I drink tea all day everyday and have a cabinet full of various steep-able remedies.

Do you have a favorite plant or two at the moment?


When sketching and doodling I find myself drawing lavender over and over again. Something about the delicate stalks and tiny blooms makes it such a charming plant! I’m hoping to add some to my garden this year.

As both a visual and edible favorite – I love beets. I’m currently working on a beet screen print that I hope to have at Herbstalk in June!



For us plant-loving folks it is often hard to have enough nature time in the city. Are there any special natural areas in or around Boston where you seek inspiration or frequently visit?


I feel very fortunate to live in Jamaica Plain – one of Boston’s leafiest neighborhoods! I take regular walks around Jamaica Pond and the Arnold Arboretum is only a few minutes from where I live. I also have a plot in a community garden that gives me a nice refuge and a place to get my hands dirty and feel connected to nature. My husband is crazy for tomatoes so we usually dedicate at least half the plot to those!

My parents still live in New Hampshire so I can get away to that part of New England in under two hours. I love living in Boston but it’s nice to get out once in a while and I always feel like my batteries get recharged with even a quick visit back home.

How can people find you if they want to get in touch with you? Do you do commissions?


YES! Commissions and custom illustrations are my favorite projects.

People can connect with me via my website eggagogo.com, Etsy shop, Instagram or Twitter. (My user name is “eggagogo” just about everywhere).



Thank you, Sarah! We so enjoyed learning more about you and your beautiful work. We are really looking forward to having you be a part of the Herbstalk marketplace this year!

Submitted by Felix Lufkin.

Consider this an opportunity for an unexpected family reunion. Skunk cabbage is often framed as a nasty, stinky, swamp weed. Maybe we were victims of leaf attacks as kids. Maybe we just assume that any plant whose ecosystem role we can’t comprehend, that we don’t eat, that lives in shady, damp, boggy environments, and that smells unappetizing has no purpose, or at the very least, doesn’t inspire our interest. Truthfully, I didn’t know much about skunk cabbage until writing this piece – but it’s such a unique and interesting member of our local eco-family that it deserves more of our attention and respect.

Skunk cabbage emerging in snow.


It lives from Nova Scotia south to the Carolinas, west to the mid-west. As stated, it prefers slow moving woodland streams or bogs rather than the sunnier edges of faster rivers. It thrives in deep mud, forming big colonies in the woods. It’s a perennial in the Arum family, like jack-in-the-pulpit, or the famous, person-sized titan arums that stink up greenhouses from time to time. This is a strange and mysterious plant family with hood like flowers and often powerful medicines or poisons.

Skunk cabbage is one of the first plants to emerge in the spring, as strange claw-shaped hoods with a bizarre, alien shaped flower inside. Strangely, skunk cabbage, like others in its family, is one of the few plants that can actually generate heat, up to 90 degrees warmer than the air temp, melting the ice and snow around each sprout so it can grow up above it. This can also help the flowers’ scent disperse as steam, and attracts pollinating flies and bees who can shelter in the warm flower. The early shoots are almost the only things that black bears break their hibernation fast on, until other foods emerge.

Calcium oxalate crystals.


Be careful!: Skunk cabbage, like jack-in-the-pulpit, produces calcium oxalate crystals in its leaves and other body parts. These small crystals are very sharp, like little glass ninja stars. When they touch our bodies’ tissue, especially mucous membranes in our mouths or stomachs, they get lodged and lacerate us – it is incredibly painful. These crystals make any part of skunk cabbage inedible raw. Nevertheless, it is, and has been used as, a food by many peoples. The crystals in the roots can be broken down only by VERY prolonged drying – 6 months or more, or are rendered harmless in the leaves by boiling in multiple changes of water.  More information about preparing skunk cabbage for food, visit Arcadian Abe’s blog “Wild Cabbage”.

Large skunk cabbage leaves.


Leaves: These are crushed and used as a topical poultice for muscle, joint, arthritis pain or bruises. The leaves can be dried for 6 months, then cooked into a stew as emergency winter food (begin prep in the spring). The leaf shoots, which are white, thick, and hidden underground, can be boiled in changes of water to make a decent cooked veggie. (See link above).

Roots: The roots of skunk cabbage are ‘contractile’, which pull the plants’ body deeper and deeper into the mud each season, extending the length of its leaf stalks. The tincture of the DRIED (see below) roots is an antispasmodic and nervine. It is used for menstrual cramps, bronchitis, intense coughs, both topically and internally, and topically for ringworm and possibly warts. For more information about its medicinal uses, see the Plant’s for a Future database site, Wikipedia, and this excellent Greenman Rambling blog post.

Fruit of the skunk cabbage.


Flower and fruit: The strange tropical-brain like fruit is a prized snack for bears – whose springtime scat is often found to be full of the peanut-sized, hard, pale and strange seeds. There’s nothing else that looks like it!

Submitted by Jenny Hauf of Allandale Farm.
Photo by Justin Q. Taylor.

I hope that you, dear reader, are enjoying the slow, sweet beginnings of spring. It is lovely to listen to the rain while warm and dry inside and to follow the millimeters of growth in the neighborhood’s emerging bulbs. Besides the sweetness and slowness, however, there are also days splattered with cold and shades of grey. It makes you long for green—the light new kind that will soon overwhelm our landscape. While we don’t have much of that springing chartreuse yet, we can find it by growing seedlings or potted plants in our kitchen windows.

Indoor gardening is a thing of joy and complexity. Aside from bringing the beauty of living plants into your home, windowsill flowers (and cacti, trees, vines, ferns, and more!) can help purify the air and add new textures to your décor. And, depending on what you plant, your little garden can also fill your teapot!

Rosemary bonsai courtesy of Justin Q. Taylor.


If you’re interested in growing plants inside it is essential to pay attention to their light requirements. Just as you would with an outdoor garden, observe your space intimately before choosing what plants to grow or sow. If you live in a dark basement apartment unfortunately you won’t be able to grow passionflower, though if you’re interested you might be able to rig up a lighting system fancy enough to make it work. Do your homework and you’ll reap the rewards.

I also recommend a visit to your favorite garden center. Because indoor plants are restricted to container life, a setting that is so different from the earthen soil, it helps to speak with a professional about feeding, watering, and general nurturing. The internet, of course, is very helpful as well, and the links below will provide a good basis for beginning your living room garden.

Before revealing the best herbs for growing indoors I’ll mention that I’ve discovered that these plants thrive when there’s a young kid in the house. From one friend’s 7-month old who is enamored of the family rosemary to another toddler that’s kindred to a basil, little children enjoy the sensual delights that come from knowing a plant. They delight in the reward—the immediate and satisfying release of aromatics—that comes from touching an herb. Of course, kids will also put things in their mouth—as will your pets—so make sure that anything at kid or pet height is non-toxic.

And so, without further ado, here are my top twelve herbs for Indoor Growing (as of this writing!).

Aloe (Aloe vera)

Sweet Basil (Ocimum basilicum)

Catnip (Nepeta cataria)

Houseleek (Sempervivum tectorum)

Mint (Mentha, spp.)

Passionflower (Passiflora incarnata)

Hot peppers (See link for best varieties)

Rosemary (Rosmarinus officinalis)

Sage (Salvia officinalis)

Mad-dog Skullcap (Scutellaria lateriflora) (Treat this like its cousin, mint.)

Thyme (Thymus vulgaris)

Valerian (Valeriana officinalis)

As always, please feel welcome to leave comments about your own experience with growing herbs, especially if you’ve worked with herbs not profiled in this article. Let’s work together to make this a great resource for interior gardeners!

Submitted by Katie Munn of Anchor & Rose Apothecary.

The digestive system is one of the most import systems within the body. Keeping your digestion in tip-top shape is essential to health and well-being. Below are some tips on how to maintain healthy and happy digestion.

Mindfulness is Magic: Being mindful while eating sets the tone for your entire digestive process. Being mindful could include simple things such as saying a prayer before eating, blessing your food, or just taking a deep breath before eating. It doesn’t matter what you do, just do whatever helps you become present and relaxed while eating.

It’s the Way you Chew: Chewing your food thoroughly is so important for a number of reasons. Chewing your food well coats it with your enzyme-rich saliva, which aids in the digestive process. Combined with this the chewing process breaks down your meal into smaller pieces which is much easier on your stomach. So next time you eat make sure to slowly chew and savor your food.

Bitters for the Belly: Bitters are amazing for digestion. Bitters are foods or herbs that we commonly consume. Some examples are dandelion, greens and even coffee! Humans evolved eating bitter foods but sadly today’s normal diet is lacking in bitters. Bitters are important because they help stimulate the digestive process by producing digestive enzymes and balancing HCL in the stomach. So next time before you eat take some bitters to get the process jumpstarted!

Ginger Tea for You and Me: Herbal teas are wonderful for your stomach. Ginger tea is one I especially love due to its warming qualities. Ginger stimulates the digestive “fire” helping the stomach release enzymes to assist in the digestion process. Along with this it is anti-inflammatory and helps with nausea. So next time before you eat brew yourself a cup of ginger tea!

Fermentation is Fun: Many cultures around the world eat fermented foods on a daily basis. The reason for this is that fermented foods are full of “friendly” probiotic bacteria as well as enzymes. Some traditional fermented foods include sauerkraut, kimchi, kombucha and even miso soup. Fermented foods are known to improve digestion, balance the bacteria in your gut and even boost your body’s ability to absorb the nutrients from the foods you eat. So invite your friends over and make a big vat of sauerkraut–your belly will thank you!

Exercise is Essential:  That’s right, movement is amazing for your digestive health! Exercise has been shown to help speed up digestion, increase blood flow to your organs, and even stimulate muscles in the GI tract. So this spring make sure to get out there and move your body!

Let’s Talk about Stress Baby: Stress can wreak havoc on the body–especially on the digestive system. Keeping your stress in check is key to maintaining a happy digestive tract. Preventive care is the best so do those little things everyday that help you de-stress and relax. It could be yoga, meditating, taking a walk in nature or drinking tea and doing a crossword puzzle. Whatever that “thing” is that helps you relax make it a priority for your health.

If you like these tips and want to hear more I’ll be giving a talk on digestive health at this year’s Herbstalk. Thanks for reading and many blessings to everyone this spring.

We are thrilled to announce that our five intensive classes are now on sale! These classes are longer (3 hours) and limited to 15 people each. This year our teachers come from New England and beyond. We are pleased to welcome:

• Heath McAllister and Katie Stage, who are both naturopathic doctors from Arizona. Heath and Katie were with us last year, leading packed and very popular classes. They are returning to share their herbal experience from their busy practices in their class Formulation Strategies for Acute and Chronic Conditions, where participants will learn about the nuances of formulation and dosing strategies.

• Juliet Blankespoor, from Asheville, North Carolina. This is Juliet’s first year at Herbstalk and we are thrilled to have her as part of our teaching team. She runs the Chestnut School of Herbal Medicine and has been teaching about herbal medicine and botany for over 20 years. Juliet will be teaching an intensive on Medicinal Mushrooms, covering the traditional uses and medicinal attributes of these fungal allies.

• Larken Bunce, coming to us from the Vermont Center of Integrative Herbalism. Her class, Living Medicine: 5 Phases for the Western Herbalist will weave the wisdom of the five elements of Chinese medicine into the assessment of psychological and physiological imbalances. Larken is an engaging and insightful teacher who brings her love of both science and spirit to her classes.

• Margi Flint, of Earthsong Herbals in Marblehead, MA. Margi is a widely respected herbalist who runs a busy family practice and herb school. We are honored to have her teach at Herbstalk this year. Margi will be sharing her wisdom through her class Reading the Body, where students will learn how external markings and facial indications correlate to organ health.

• Tommy Priester, of Bear Medicine Herbs in Lincoln, MA. We are excited to have Tommy return to Herbstalk for the second year in a row. This time he will be sharing a fascinating and important topic through his class, The Liver: Our Master Organ. Tommy will bring his extensive knowledge of Western herbalism, nutrition and ancient wisdom traditions to share with us.

You can read more about all Intensives here.

Please purchase your tickets soon if you wish to attend one of these classes as space is extremely limited. Intensives also include a Weekend Pass which gives access to ALL other non-intensive classes on June 7 & 8 – an excellent deal!

If you are not planning on attending an Intensive, but are looking forward to all the other non-intensive offerings, Weekend Pass tickets for our 30+ classes and plant walks will go on sale on April 15th, so stay tuned. We will also be posting our class schedule soon…

Our marketplace is FREE so if attending classes is not your thing, you can still learn a lot and interact with the amazing herbalists and crafters in our marketplace!