SUNDAY SPYGLASS…While in my friends garden this afternoon, I found these curiosities hiding amongst the lemon balm, it was the extraordinary smell that attracted me to this particular bed…imagine my surprise! Have you ever uncovered any hidden treasures in the garden? X
Can you help me identify the plant on the 1st row? Grandpa’s sister gave it to me, she said that her granddaughter brought some seeds from Italy, but not speaking much Italian, she only understood that were edible or used in cooking somehow.
I returned home yesterday, and most of my plants were dry, despite having the jellyfied water the high temperatures of the city were too much for them. I feel pity for them.
I’m glad that I took the adenium and the lemon/mandarin tree with me, I really like them and it would be so sad to lose them too. But while I was away, I got some new plants from friends.
Grandpa’s sister introduced me to a herbalist that lives near her place, he has a nice garden with lots of trees, herbs and vegetables, and told me about some remedies that he use to prepare for a friend who has a shop. He gave me lemon balm both fresh for drying and potted to keep at home, lavenderandthyme. He had many kinds of these plants, so I’m not sure which variety I have at home.
Dad bought me a ficus bonsai, I found it very cute, small and chubby. The garden was full of seeds, I picked seeds from lunaria,poppy andlinden. Looking around the peony I found a bulb, I wish it’s from the peony since it had impressive flowers in Spring and I’d like to have a plant like it. But grandpa had also narcissus and tulips, so it could be one of those. I found it on the soil, it wasn’t dug at all, I was lucky!
There were four kinds of succulents so I picked some of their leaves to reproduce them. I also picked some cuttings of the linden and apple tree, the peony and a rose bush, if they develope some roots as the coleus did, next time I’ll pick more from the other fruit trees he has, pear, fig, red apples, plum and cherry trees.
I have some flower seeds to plant in early September, I’m eager to have some sprouts growing again.
Most of my herbs are potted and buried in the soil. It makes it so much easier to control, but also easy to move around.
All of these were small when I planted them, the three rosemary bushes grew exponentially and they were keeping the sun from hitting the other herbs, so I moved them around.
Cooler weather has me thinking about hot tea again. This time around I decided to go with something I’ve already tried and know that I like. Despite the fact that lemon balm can be quite abundant and readily available, I don’t really drink it that often. Yet, considering claims made regarding its calming nature, this is definitely the year to have it.
I cast a protection spell for a friend in a dangerous situation yesterday! I sprinkled a circle of lavender flower, lemon balm, and spearmint leaf (lavender and lemon balm both have protective qualities, and spearmint leaf seems to augment other agents) in the bottom of a small bowl, before setting a black candle up in the center! I lit the candle, then dripped some of the melting wax to make a place to stick it so it stood upright safely. Then, I held my obsidian arrowhead while visualizing an archer shooting down anything which could threaten my friend, and uttered an incantation.
Fall once, Spring rain.
Flash twice, Summer lightning.
Rage thrice, Autumn wind.
Sound at last, Winter thunder.
That’s roughly how I started it, but I forgot the rest!
As are many herbs, this one is also in the mind Lamiaceaefamily and is native to south-central Europe, the Mediterranean, Iran, Central Asia and is now naturalized in the Americas. Pictured above was harvested from a plant originally foraged from wild growth in Western Washington state (Pacific Northwest). This herb has a generous scent of lemon and mint and is beloved by bees in addition to humans for it’s flowers. It grows in clusters and spreads both vegetatively and by seed. Stems will die off in winter but shoot up again in spring.
Historical use in medicine includes several traditions. Into antiquity it has been recorded as used as a wine-infused liniment by the Greek physician Dioscorides. In the middle ages in Western Europe was used as a tea or external topical for treatment of the GI tract, nervous system and liver. Carmelite Water, itself has origins as far back as the 14th century then known as “Eau de Carmes” created by nuns in the 14th c from the Abbey of St Just. In 1826 a nun named Maria Clementine Martin made her own variation known as “Klosterfrau Melissengeist” . It is an herbal tonic/toilet water, similar to the more well-known Florida Water which contains several different ingredients and is popular still in Europe (image below). Carmelite Water is believed to have contained lemon balm in addition to gentian, cardamom, cinnamon and ginger and is presently used since the 1800s for cold and GI disorders. There is also a long history of use in the Middle East, with reference to Azerbaijani folk practice of bathing in Lemon balm tea to support healthy skin. It also has uses in Traditional Chinese Medicine (TCM). In current production today, in addition to Carmelite Water and similar products it can also be found in certain liquors including Benedictine and Chartreuse.
Current herbal medicine considerations are numerous, often attributing Lemon balm to use for mood, cognition and indigestion. Modern medical research has been done primarily in the Middle East, Asia and Western Europe. Noted effects of Lemon balm include anti-anxiety and antidepressant effects, enhancement of cognitive capacity with regards to memory function, and even improve sexual dysfunction in women. There is additionally ongoing study with some evidence of improvement of cholesterol/lipid profile with oral supplementation and decreased cardiovascular inflammation.
In ancient Greece the association is strong between Lemon balm and honey bees and ancient beekeepers would rub the hives with Lemon balm to encourage bees to come rest Lemon balm is in some respects believed to be associated with the goddess Aphrodite . Additionally there has been a long belief through the middle ages with belief in longevity attributed to the plant. It also represented sympathy in flower language.
Modern symbolism and correspondence for attracting love, finding love, healthy sexuality, finding happiness and mental wellness all seem appropriate given the precedent from history and our current knowledge of this plant. If bees have important meaning to you it is also something to be considered to enhance a relationship with bees or associated magickal properties. Below are included a variety of recipes and sources if you’re interested in utilizing Lemon balm in your own medicinal or magickal practices.
Make Your Own Carmelite Water (from Mountain Rose Herbs - LINK)
Ingredients
½ cup fresh lemon balm leaves or ¼ cup dried lemon balm
¼ cup dried angelica root
1 Tbsp. dried coriander seed
1 Tbsp. fresh lemon zest (about 1 small organic lemon)
1 tsp. (cassia) cinnamon chips
2 hole cloves
1/8 tsp. freshly grated nutmeg
1 bottle dry white wine (or cold water)
Directions
Combine all the herbs and spices into a glass quart jar.
Pour the wine into the jar.
Stir well.
Cover with a lid.
Steep for 4 to 6 hours.
Strain through several layers of cheesecloth or a coffee filter and compost the herbs.
Place the infused wine in an airtight container and chill for several hours.
Enjoy within 3 to 5 days.
A Relaxation Tonic (from Judy Griffin’s Mother Nature’s Herbal)
2 tbsp hops
2 tbsp chamomile flowers
2 tbsp lemon balm
1 tbsp spearmint leaves
1 tsp lavender leaves, chopped (or flowers)
DISCLAIMER:
Do NOT use any natural medicine without consulting your healthcare provider or researching the potential interactions it may have with your current medications or health conditions. It is also recommended that any essential oil used topically be tested in a small spot first and diluted so as not to irritate the skin. DO NOT use in lieu of other medical attention. For all consumption or topical application ensure that what you are using has not been treated with pesticides that can be harmful to humans.
Kennedy DO, Wake G, Savelev S, Tildesley NT, Perry EK, Wesnes KA, Scholey AB. Modulation of mood and cognitive performance following acute administration of single doses of Melissa officinalis (Lemon balm) with human CNS nicotinic and muscarinic receptor-binding properties. Neuropsychopharmacology. 2003 Oct;28(10):1871-81. doi: 10.1038/sj.npp.1300230. PMID: 12888775.
Haybar H, Javid AZ, Haghighizadeh MH, Valizadeh E, Mohaghegh SM, Mohammadzadeh A. The effects of Melissa officinalis supplementation on depression, anxiety, stress, and sleep disorder in patients with chronic stable angina. Clin Nutr ESPEN. 2018 Aug;26:47-52. doi: 10.1016/j.clnesp.2018.04.015. Epub 2018 May 19. PMID: 29908682.
Darvish-Mofrad-Kasani Z et al. “Effect of Melissa officinalis (Lemon balm) on Sexual Dysfunction in Women: A Double-blind, Randomized, Placebo-controlled Study” Iran Journal of Pharm Res. Winter 2018;17(Suppl):89-100. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958328/
Simpson Park Trail – Albany, Oregon. Hardiness Zone 8a Elevation: 180ft Date of photos: January 25, 2018
Spiny Sow Thisle can be a bit too “sharp” to chew once mature however I’ve found the young leaves to be both palatble and delicious when in its juvenile stage. Texture is reminiscent of Kale and makes a great base for salads.
As you can see by this close up view the spiny sow thistle has no true thorns but rather a simply rugged leaf edge.
Lemon Balm (Melissa officinalis), sometimes known as lemon mint is an aromatic herb with a refreshing minty/lemon scent. The young new growth is very tender and can be added sparingly to a salad. They also make a great garnish for your favorite dish and many have enjoyed the dried leaves as a tea. An idea recently presented to me by a friend is a hand sanitizer in the form of a tincture made from rubbing alcohol and essential oils. It’s applied using a small spray bottle. It would be fun to try it using this plant. Reference material – Herbs by Lesley BremnessStinging Nettle (Urtica dioica). I was happy to find this plant up and early. As you may have read from my article featuring it they are a powerhouse of nutrition. It is a great source of Vitamins A, B6, K, Riboflavin, Folate, Calcium, Manganese, Magnesium, Iron, Phosphorus, and Potassium! The long mature stems had been used by many indigenous ethnic groups for its fibers to make a strong rope or twine. When beaten flat strands can be peeled off from the stems which where then twisted and braided into the final product. As both a food and an interesting plant Stinging Nettle is well worth taking note of! Reference material – Plants of the Pacific Northwest Coast by Pojar and MackinnonHazelnut (Corylus americana) farms exist in just a handful of places around the world with the Pacific Northwest being in the top 5 producers. I was surprised to learn that these trees (also known as filberts) bloom this early in the year, well before the onset of any leaves. I once read that each tree produces both male and female flowers and yet still requires another tree for pollination. Fun fact! Reference material – Nature’s Garden by Samuel ThayerBroadleaf Dock (Rumex obtusifolius) is a fairly hardy green in the Willamette valley. Though they mostly die back during winter, here you’re still likely to find a few leaves somewhere. They are highly nutritious, rich in Vitamin A, C, Iron, Calcium, Phosphorus and Potassium. If you’ve never tried them they have a pleasant sour/tangy flavor. Great for stir fries but still mellow enough for salads. I keep reading conflicting reports on these in regards to their oxalic acid content. Some guides recommend that they be eaten in moderation to avoid kidney problems (such as stones) while other foragers insist that they’re no more harmful than eating spinach (which also contains oxalic acid). It all comes down to user discernment. At any rate boiling both Dock and Spinach helps break down the oxalic acid. Reference Material – Northwest Foraging by Doug Benoliel.Siberian Miner’s Lettuce (Claytonia sibirica) is a treat when it comes to making a wild salad. Its flavor is fairly mild, not bitter or sour. I’d compare it to a mix between lettuce and spinach in both flavor and texture. The leaves are supple yet crisp and very moist inside. When making a wild salad its good to know which plants you can use as a base and others to add sparingly for flavor. This plant along with others makes for a great base. Also when looking in the right locations (primarily forest settings) they have been found growing in abundance. Reference material – Northwest Foraging by Doug BenolielOxeye Daisy (Leucanthemum vulgare) is not often sought for its leaves but rather admired for its flowers. However the young tender leaves have a truly unique flavor that will have you trying it over and over again. The tender flower stalks and flowers are also edible. Because of its unique flavor its hard to describe a familiar comparison but I would best describe it as herby, slightly floral and sweet (not like sugar sweet), rather like the sweetness associated with licorice. Definitely something to be eaten in small doses either as a flavoring agent to soups or an addition to a salad. Perhaps one could even experiment using with cooking different types of meats… Of course the flowers always make for a beautiful garnish. Reference material – Nature’s Garden by Samuel ThayerSome may not realize this but Bull Thistle (Cirsium vulgare) is in the same family (Asteraceae) as the Artichoke. When carefully harvested there is a number of ways to enjoy this plant. During this time of the year the leaf ribs and heart of the plants make a great treat. Use a knife to carefully slice down the length of the leaf next to the midrib, doing so on each side to remove the thorny leafy parts. The midrib is crunchy and juicy like celery but more watery in flavor. The heart of the plant can be removed by cutting a 2 inch circle around the center of the plant. Then maneuver your cutting utensil about 2 inches into the soil to sever the tap root. This will allow you to remove the “heart”. After a 5 minute boil these can be pan fried for a delicious vegetable reminiscent of artichoke flavor. Reference material – Northwest Foraging by Doug BenolielWintercress (Barberea vulgaris). In the brassica family aka mustard. The whole plant is edible. Leaves and flowers are zesty while the roots are peppery/spicy much like a radish. May become bitter the older it gets yet this time of the year it may be perfect for adding to salads or spicing up a soup. Reference material – Edible Wild Plants by John KallasBittercress (Cardamine hirsute) is yet another in the Brassica family. These little guys can become a gardeners nightmare with their exploding seed pods and relentless persistence. Like wintercress, the whole plant is edible. The leaves and flower stalks are zesty in flavor much like mustard. Their spice is also a great addition to salads and soups, or thrown on a sandwich. Flower stalks should be eaten before maturity otherwise they become too woody to be palatable. Reference material – Northwest Foraging by Doug BenolielIndian Plum (Oemleria cerasiformis) is one of the earliest fruits to mature. Here in January the leaves are already emerging. There is usually a very short window in mid-late spring where the berries are ripe. Harvest season is short because the birds are quick to eat them up. I’ve read reports the berries can be bitter however in my experience they have always been sweet like a miniature plum. Just be careful eating since they have a pit inside the fruit. Reference material by Plants of the Pacific Northwest Coast by Pojar and MackinnonDandelion (Taraxacum officinale) is probably one of the most familiar wild edibles. Unfortunately most people don’t know how to prepare them properly and thus loose interest quickly after trying them. The whole plant is edible but can be very bitter. Early in the season is the best time to harvest, ideally before they bloom. However you can slice down the length of the leaves and roots and give them a water soak overnight. This helps leech out some of the bitterness. I’ve found that the roots fry up very well after doing the soak tasting much like the bull thistle root. The leaves also fry well especially if you squeeze some fresh lime juice in the pan and allow it to steam for a minute or two. Reference material – Edible Wild Plants by John Kallas
Wild carrot aka Queen Anne’s Lace, has an edible taproot that can be enjoyed even in the winter months! However one should be careful not to mistake it with the poison hemlock which can be even more difficult to distinguish this time of the year. The slideshow below shows a side by side comparison between the edible wild carrot (top) and the deadly poison hemlock (bottom). Note the difference in leaves (wild carrot – fuzzy, poison hemlock – smooth) the stalk (wild carrot – fuzzy/rich dark color, poison hemlock – smooth/pale and spotty) the flower remnants (wild carrot – dense prominent birds nest shape, poison hemlock – thin and sparse seeds).
We just completed our ritual, since it’s really private, I won’t talk about it here. I only hope that you used this opportunity to cleanse yourselves and your houses, made love to your beloved ones and made some wishes in this blessed day/night.
On the pictures, you can see what I did for this year’s Beltane. Lit many candles, went outside to greet the gods among the trees, started making my dandelion salve, decorated our new herbs and blessed them to have a big harvest in the latter months of this year.
I wish you all a blessed Beltane, great sexual experiences and fulfilled wishes for the time to come.
In her newest tutorial, Claire introduces you to a few easy to care for kitchen herbs. Learn the basics of growing chives, violets, lemon balm, basil, and rosemary in containers that can flourish on your windowsill, kitchen counter, or porch.
