“So…I did a thing.” This was the beginning of a conversation I had with Kathleen, Rae, and a few of my dear friends. A while back, a former doctoral student asked me if I would be interested in applying for a grant to serve as a Visiting Professor at the Escola Paulista de Enfermagem da Universidade Federal de São Paulo. {For anyone who knows me, that’s a silly question - OF COURSE I am interested!} So, we applied for the grant, but I really didn’t think we would get it….and then we did. 

 

And so, I am off to Brazil on the 16th of September - for 4 months! I’m extremely excited - although I was born in this country, I definitely lost a piece of my heart the first time I went to Brazil - and every time I’ve been back, a little bit more seems to stay behind. It’s the people, mostly - the vibrancy of life, the “joie de vivre” - but I won’t lie, the weather isn’t so bad, either! I realize the older I get the less I like winter, so I’ll be leaving Fall and heading to Spring. I have some research studies I’ll be involved in, along with teaching a course to graduate nursing students on publishing scientific articles in academic journals. I’m presenting at a few international nursing conferences, including one in Bolivia before I head home. But have no fear, I’ve already staked out a path through some of the most beautiful botanical offerings Brazil has to offer. I have set up some opportunities to meet some herbalists while I am there, and I’m excited to learn some completely new things. There is always so much to learn!

 

While I'm gone you remain in good hands! Kathleen will be serving up tasty edibles in the kitchen, Rae will continue to manage the store in the fabulous way that she always does. Debbie and Donna will manage the weekends, and Amanda will keep turning out her delicious bakery offerings. You probably won’t even miss me!

 

I will continue to offer herbal consults while I am gone, but these will quite obviously all be online via a secure platform (unless, of course, you want to come down to see me in person).. You can sign up for these on our website.

 

With all that said, I am just back from the wonderful Great Lakes Herb Faire which, for my money, is the best herb conference in the Midwest! I had the honor of co-presenting a pre-conference intensive with Leslie Williams on herbalism for elders. Our friend and fellow herbalist, Jane Stevens from Four Elements Herbals was also there as a speaker, and it was great to see her there! It was also great to have Celia, Megan, James & Gen all join me at the Faire this year (we missed you, Angie!) - can’t wait to compare notes as we participated in a variety of different lectures!

 

I had the joy of hearing Rosemary Gladstar and Lucretia Vandyke as the two main keynote speakers, and of course, other renowned herbalists such as jim mcdonald, 7song, Leslie Alexander, and so many others! Leslie Williams offered a fab course on herbal vinegars and oxymels that had my brain spinning and taste buds humming! 7song had some very interesting recommendations for trauma and pain that have me thinking about some new ideas for clients! It has been more than a decade since I was able to see Rosemary Gladstar in person, and I was reminded of her sincerity, willingness to share with others, and humble attitude - and yet her fierceness! Many of you ask about herbalists I suggest and these are all certainly on that list, along with so many others!

 

Finally, because nights are getting cooler and I always crave hot tea more and more to stay warm (even though I won’t need extra warmth for a while…), I created a new organic tea blend that Rae has named Banish the Blues. This blend includes the beautiful blue butterfly pea flower, vanilla, red rooibos, ginger root, nettle leaf, cinnamon, nutmeg, cloves, cardamom, and cacao nibs straight from…..did you guess?....Brazil! I sourced this directly from a fabulous chocolatier known as Uma Doce Revolução, in the lovely small town of Santo Antônio do Pinhal in southeastern Brazil (in the state of São Paulo, in the mountains known as the Serra da Mantiqueira). I visited this place my last time in Brazil, and took some needed down time just watching the toucans fly each morning, and enjoying the peace and quiet while taking in the mountain range. Their chocolates are amazing, and I snagged some of their cacao nibs with an idea to transform them into a tea blend for the Fall. I have to say, this herbal tea blend has become my new favorite, so I hope you enjoy it! 

 

That’s all for me this time - enjoy the Fall, which I will truly miss - and the winter, which I will not! I’ll continue to pop in via these newsletters to let you know what I’m learning and experiencing in Brazil. I’ll miss seeing your faces, hearing you laugh, and supporting you face-to-face with herbal recommendations. But, I’ll see you again in the Spring!

 

Até logo, gente! (Until later, folks!)

Most of us tend to think about the beautiful colors of trees and sumac leaves when Fall rolls around - herbalists more than likely think about roots. The best time of year to harvest roots - dandelion, burdock, echinacea, gentian, comfrey, chicory, for example - is in late fall or very early spring. Normally I’m a Fall harvester, but this year it will all have to wait until Spring. That’s ok, as the plants remain dormant over the winter and store their energy in the roots. I just find Spring digging a bit wetter & messier than Fall, which is why Fall is generally my preference for harvest time. Also, spring tends to get busy with seedlings being started, cold frames being planted, compost being spread, and a lot of other “getting the garden ready” chores - so Fall seems to be the best time to harvest roots, when I can.

 

People often ask me how to dry herbs. For rhizomes (think ginger) and roots, there is no need for a dehydrator. I harvest roots into a 5-gallon bucket with water, so that the dirt immediately starts to fall away from the root. When I’m done digging, I dump the bucket and rinse the roots really well with a hose. I then use a hand held brush to clean the roots as well as I can, and then rinse one last time. Pat the roots dry, taking the time to really dry them well to avoid mold. Then, chop the roots into as small of pieces as you can manage. The smaller the pieces, the quicker they dry. Spread the pieces onto jelly roll trays (sheet pans or other pans with sides to keep pieces from rolling off, but that aren’t so tall as to stop air flow to the roots). Turn daily. When you think they are dry, test a batch. Take a small, clear glass jar and put 1-2 TBS of root in the jar, and tighten a lid on the jar. Check this throughout the day and for up to 24 hours to see if any condensation appears on the glass. If so, you need to keep drying the roots because there is still moisture there. Bottling before completely dry will lead to mold and a loss of your herbal ally. If no moisture is apparent, you should be able to put the roots in a jar, label with herb name and date, and store in a cabinet, in your basement, or elsewhere where the temperature remains stable and doesn’t get too warm throughout the year.

 

OH…and a word to the wise. If you are harvesting more than one type of root, be sure to label the trays when you chop them for drying. There is nothing worse than having 3 or 4 well dried trays of roots and not knowing which tray is which herbal root! A tip I received years ago continues to be one I use to this day: buy some white plumbers tape and use it for your labels. The great thing is it is self-adhering, can be peeled off the tray and put right on to the jars you will use, and a sharpie works perfectly on it for writing. Best of all, no nasty sticky residue on the jars once you have used up all of your herbs!

 

This Fall, you can continue to harvest perennial herbs until about 4-weeks before first frost, which averages between October 1-10 in De Pere. That means you need to finish up soon! You want your plants to have some time to prepare for winter before they go completely dormant. And, don’t cut back the majority of your perennials in the Fall - especially if they are marginally hardy (anise hyssop, for example) - as the remaining plant material can help insulate the plants over winter. Also, they provide food for birds, and shelter for beneficial insects. 

 

You should cut back any plants with insect damage, or that have infections such as powdery mildew (cut back your bee balm, in other words, because it almost always has this by fall). Water your perennials well before the ground freezes, if we haven’t had sufficient rain. A top dressing of compost and/or manure is helpful (2-3 inches applied on top of the ground, keep it a few inches away from the base of your plants); you can also use evergreen boughs to protect the plants. Tender herbs such as basil, parsley, rosemary can be brought into the home for the winter. Make the move gradually with a stop on the porch or in the garage. Be sure you have them inside before the furnace goes on in the house, or you are likely to shock them, which can be deadly! 

 

Once your garden is put to bed for the winter, you can join me in my favorite winter ritual… counting the days until the seed catalogs arrive!

 

Speaking of roots, it’s a great time to consider one of my favorites: burdock root (Articum lappa). Burdock root has garnered significant attention for its detoxification and cleansing abilities. It contains inulin, polyacetylenes, and other bioactive compounds, contributing to diuretic and diaphoretic effects. These properties promote increased urination and perspiration, facilitating the elimination of toxins and metabolic waste.

 

Scientific studies affirm burdock root's efficacy in managing various skin conditions, including acne, eczema, and psoriasis. Its anti-inflammatory and antimicrobial attributes help reduce skin inflammation and combat acne-causing bacteria. Additionally, burdock root's antioxidant content shields the skin from oxidative stress.

 

This herb also serves as a gentle yet effective digestive aid, promoting the production of digestive enzymes, enhancing appetite, and alleviating indigestion and bloating. The inulin in burdock root functions as a prebiotic, nourishing beneficial gut bacteria and fostering a healthy gut microbiome. Its wealth of antioxidants, vitamins, and minerals can bolster the immune system, providing robust protection against infections and fortifying overall health.

 

Emerging studies suggest that burdock root may play a role in blood sugar regulation. Active compounds in burdock root may enhance insulin sensitivity and mitigate insulin resistance, potentially benefiting individuals with diabetes or those at risk of developing the condition.

 

Beyond its medicinal virtues, burdock root offers a versatile culinary experience. With its subtly sweet and earthy flavor, it can be sliced thinly and added to salads, stir-fries, soups, or even pickled, presenting a distinctive and nutritious addition to your diet.

 

I love to eat burdock root - especially pickled. Many years ago I was invited to speak at a conference in Japan, and I was able to spend some time with a friend of mine from grad school. Shigemi took me to Kyoto, and we spent quite a while walking through the markets with fresh pickles of every sort, and sampling tofu that was to die for (seriously - walnut, peanut, black and white sesame flavors - amazing!). My absolute favorite of the pickles was Gobo. She tried to tell me what this plant was, but this was in the early 2000s and Google Translate wasn’t so great - the translation for gobo was…..gobo. I decided we just didn’t have this plant in Wisconsin and forgot about it. A few years later, Shigemi came to visit me when I was living up in Abrams - and as we pulled into the driveway, she started to laugh. She pointed at the burdock growing on the edge of my property and said, “Heather, that’s gobo!” Unbelievable! She then taught me to make the pickles that I loved. For those who don’t care for pickles, Kinpira Gobo is another way to eat burdock. Give this recipe a try when you dig those roots!

 

 

1 gobo (burdock root) (9.5 oz, 270 g)

⅓ carrot (7.5 oz, 70 g)

1½ Tbsp roasted sesame oil

 

1 Tbsp sugar

1 Tbsp sake

1 Tbsp mirin

1½ Tbsp soy sauce

1 dried red chili pepper (optional)

For the Garnish

2 tsp toasted white sesame seeds

 

When you dig your burdock, try to find a root without dark rings, which signifies that it is old. Scrape off the skin of one burdock root with the back of a knife. Do not use a vegetable peeler because the flavor of the gobo is right under the skin and you don‘t want to peel that off. After scraping, thinly slice the gobo diagonally, about 2 inches (5 cm) in length. Then collect some slices and cut them into thin julienne strips. Soak the burdock strips in water for 5 minutes, chang water, and soak another 5 minutes. After 10 minutes, rinse them under cold water and drain well.

 

Peel and cut ⅓ carrot into thin 2-inch (5-cm) slabs, and then cut into thin julienne strips. Cut the top end of 1 dried red chili pepper and remove seeds and cut into thin rounds.

 

Heat 1½ TBS roasted sesame oil in a large frying pan over medium heat. When it's hot, add the burdock. Stir fry burdock until almost tender, roughly 2-3 minutes. 

 

Another option is to add ¾ cup Dashi or Vegan Dashi and let gobo simmer. When burdock is 50-60% cooked through, add the carrot. Continue to stir fry until both carrot and burdock are tender. Add 1 ½  tsp sugar, 1 TBS sake, 1 TBS mirin, and 1½ TBS soy sauce.

When the vegetables are coated well with the seasoning, add the chili pepper (if you add any). Cook until the cooking liquid evaporates.

Sprinkle 2 tsp toasted white sesame seeds and quickly toss all together. Serve.

 

Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or in the freezer for a month.

 

You know how we can really be happy for someone, yet really be sad at the same time? Although she hasn’t been with us for long, Ray has quickly become a valuable and loved member of our team. However, she has just taken a new position as the Community Gardens Coordinator for the county, working with communities, neighbors, county and city governments to continue the program of providing community gardens for accessible food resources for families in our community. As she said herself, this role “focuses on organic and regenerative agriculture which has been so much of my work these past years”. We are so happy for her - and for the county, as we know her work ethic, passion, and personality will be definite assets in this very important role. SO happy for Ray…but sad for us!

It also means that we are looking for a new hire - someone to run our vegan/vegetarian, herbally infused kitchen, creating soups and take home foods, as well as serving up lunch for our customers. Hours are 10-2:30 Tuesday - Friday. We are looking for a self starter, someone with experience cooking, who can look at what ingredients we have from our local farmers and create a delicious experience. If you are interested, please leave your resume for Kathleen at the shop during our open hours.

1. Did I mention our Banish the Blues Herbal Tea Blend? Seriously, just delicious!

 

2. Marley’s Monsters reusable unpaper towels. These are amazing - and the trees that they save! Try them as singles, or on the roll (24 or 48 count).

3. It’s soup season! (Although, really, soup can be enjoyed year ‘round!). Gambian Peanut Stew, Ray’s Corn Chowder, Shiitake French Onion - so many choices!

Don’t forget to sign up online or by giving us a call for our Fall Classes! These offerings are filling up quickly, so don’t miss your chance!