Medicinal Herb Hike and Workshop Schedule Friday, May 6, 2016

Medicinal Herb Hike and Workshop Schedule
Friday, May 6, 2016
9:00-12:30
Embark upon the hike.
12:30-2:00
Herbal Luncheon (Included in workshop fee)
2:00-4:00
Concurrent Hands-On Workshops or Classes (Fees for workshop
materials are due to the teacher before class begins. Please bring cash or
check to expedite this process.)
Celebrate Capsicum, Herb of the Year 2016—Susan Belsinger; Material fee $45
Using the Herbs You Grow Medicinally—Katrina Bogdon; Material fee $45
Village Herbalists of the Ozarks—Sasha Daucus; No material fee
Growing Selected Medicinal Herbs—Tina Marie Wilcox; No material fee
Identifying and Using Wild Mushrooms—Phyllis Williams; No material fee
4:00-5:00
Visit the Ozark Folk Center Craft Village and Herb Merchants
7:00-9:00
Evening Ozark Highland Music Concert—Large Auditorium
Saturday, May 7, 2016
9:00-10:15
Using Essential Oils in the Garden—Tina Marie Wilcox
10:15-10:30 Break
10:30-12:00 Cultivating Capsicums for their Medicinal & Healthful Virtues—Susan
Belsinger
12:00-1:30
Herbal Luncheon (included in workshop fee)
1:30-3:00
Time-Honored Wisdom and New Frontiers for Today’s Health—Exploring
Different Paradigms of Healing—Katrina Bogdon
3:00-3:30
Break
3:30-5:00
The Healthy Pig and Pasture: a synergistic system using diverse native
plants, fermentation, and herbs for high-quality pork—Merry Schepers
7:00-9:00
Women in Mountain Music Special Concert—Large Auditorium
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Proceedings for Friday, May 6, 2016
Celebrate Capsicum, Herb of the Year 2016™
presented by
Susan Belsinger
Ginger Cayenne Ointment
Excerpted from Capsicum, Herb of the Year ™ and printed with permission by Marge Powell.
Hot peppers bring to mind images of Mexican dishes, Thai food, and maybe even chutney. But let’s
venture a little further afield from food and think about hot peppers and what they can do for our skin
and joints and circulation. Penelope Ody recommends the infused oil of hot pepper for use in chills, and
if the skin is not broken, the oil can be heated and applied AROUND a varicose ulcer to encourage blood
flow away from the ulcer. She also advises it as a massage oil for arthritis.(1) Vicki Pitman cautions
against prolonged use in pregnancy but advises that hot pepper can counter shock and normalize blood
pressure, though she notes the ability of hot pepper to quickly penetrate tissue her only
recommendation is a preparation to be taken internally of “1/4 to 1 teaspoon (powdered dried
peppers)… mixed with juice or water”.( 2) Robin Rose Bennett says she sprinkles cayenne powder mixed
with dusting powder into socks or shoes in winter to keep feet warm. She does warn that it will stain
your socks.(3) These authors generally refer to cayenne pepper as hot pepper or red peppers. But there
are far more hot peppers than the common cayenne and they are not all red. Some are yellow, some are
orange or purple. The effective element of these peppers is capsaicin. Jim Duke notes that an ointment
with capsaicin has successfully treated postherpetic neuralgia in shingles as well as arthritis and has
been effective in treating psoriasis.(4) Clearly the external use of hot peppers has a significant and
beneficial history.
What follows is a formula for creating an ointment used externally that takes advantage of the capsaicin
in hot peppers. Technically, an ointment, or a salve, has no water as an ingredient. However, this
formula calls for the addition of two different tinctures. Tinctures are made by infusing alcohol with
1
Ody, Penelope. 1993. The Complete Medicinal Herbal. New York, NY: Dorling Kindersley, Inc.,
2
Pitman, Vicki. 1994. Herbal Medicine: the Use of Herbs for Health and Healing. New York, NY: Barnes & Noble, Inc.
3
Bennett, Robin Rose. 2014. The Gift of Healing Herbs. Berkeley, CA: North Atlantic Books.
4
Duke Ph.D., James A. 1997. The Green Pharmacy. New York, NY: Rodale, Inc.
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herbs; the alcohol I use is 100 proof vodka which is 50% water. This is not a lot of water but it does move
us out of the definition of an ointment. Because the water and alcohol used is less than would be used in
a lotion and because this formula is intended to be used as an ointment would be used, I call it an
ointment, though it is really a hybrid.
As we grow older, and we are all aging - some of us just further along the path than others - our joints
and our circulatory system necessarily age with us. And while the access to conventional medical
intervention for these issues is available to many of us, there are many reasons for using herbal
remedies in our self-care. It's important to note that we all need to recognize when self-treatment
ceases to be an option and seek conventional medical assistance.
I have used this treatment for arthritic reasons. My feet seem most afflicted by this condition, so when
they bother me, I apply the ointment all over my feet, put on my socks, and then I am set for the day. I
have found this to be helpful, and my customers tell me they find this balm useful for joint pain and
muscle aches.
Making this ointment takes time, because unless you have them on hand, you must first make the
ginger tincture and pepper oil. These both need to infuse for six weeks before it is used in the formula.
The willow bark tincture can be easily purchased at a health food store.
While the name of this preparation is Ginger Cayenne, any hot pepper can be used. It is preferable to
use hot peppers you have grown yourself but if this is not available to you, dried cayenne peppers
should be easy to find. I would not use powdered cayenne pepper as it is likely to be old. The formula
also uses emu oil. Emu oil was used historically by the Australian aborigines for the treatment of burns,
wounds, and bruises and as a pain reliever for bone, muscle, and joint disorders. The emu oil enhances
the benefits of the ointment and can be found through online sources. The olive oil is not only a good
moisturizer but has also been found to have a beneficial effect on arthritis. The use of organic olive oil is
preferred but it should not be extra virgin olive oil because of the scent. The essential oils in the formula
– wintergreen, nutmeg, clove bud, and cinnamon leaf all have a purpose. Wintergreen and nutmeg are
good for muscular pain; cinnamon leaf and clove bud are both anti-infectious and anti-fungal and have a
role in preserving the ointment. However, any one or all of these essential oils could elicit a reaction in
some people. Therefore, it is wise to mix a drop of each essential oil individually into 10 drops of olive
oil. Then apply these mixtures to the inside of your elbow one at a time. If there is any reaction within
24 hours DO NOT USE THAT ESSENTIAL OIL. The ointment can be made with any combination of the
essential oils or none of the essential oils depending on your reaction. If you omit the wintergreen and
nutmeg oils, the preparation will have less than its full potency; if you omit the cinnamon leaf and clove
bud oils, store your product in the refrigerator.
Ginger Cayenne Ointment
Because of the infusion times, carefully read the formula so you can plan accordingly and be sure that all
of the necessary ingredients are on hand when you need them. If you are using your own peppers you
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will need to dry them first because infusing fresh peppers in the oil will cause mold to grow and render
the infusion unusable.
The pepper oil
Makes about 9 ounces
What you will need:
Disposable gloves
1.55 ounces dried hot peppers
12 ounces olive oil
A blender
A quart glass jar with lid
How to do it:
Put on the gloves before handling the peppers. Assemble approximately 1.55 ounces of dried hot
peppers. These can be all one variety such as cayenne or a combination of varieties. In my last batch I
used .4 ounces rooster spur peppers, .35 ounces cayenne peppers, .15 ounces hot Thai peppers, .25
ounces ‘Aji Lima’ peppers*, .15 ounces ‘Aji Eschabeche’ peppers*, .25 ounces ‘Aji Cristal’ peppers*.
Place the dried peppers in a blender jar with 12 ounces of olive oil. Be sure the pepper stems have been
removed but not the seeds and ALWAYS use gloves when handling the peppers. Blend the oil and the
dried hot peppers until the peppers are in very small pieces. Place the pepper oil in a quart jar and set in
a dark place for 6 weeks. Check occasionally to be sure no mold has invaded the mixture. This will only
happen if the peppers were not completely dry and if it does happen you must start over.
After six weeks, strain the oil into a clean jar. This should measure about 9 ounces. Press firmly on the
remaining peppers in the strainer to be sure all of the oil has been squeezed out.
*South American heirloom hot peppers
The ginger tincture
Makes about 4 ounces
What you will need:
3 1/2 ounces fresh ginger, sliced
4 ounces 100 proof vodka
A regular size blender or a mini blender (a mini blender is easier to handle for this)
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A small glass jar with lid
How to do it:
In a mini blender, place 3 1/2 ounces of the sliced fresh ginger. There is no need to peel the ginger but
do cut off any old ends on the ginger where it may have been previously cut. Cover this with 4 ounces of
100 proof vodka. Whirr the blender until the ginger is in very small pieces. Put the ginger vodka mixture
in to a glass jar and cover and let sit in a dark place for 6 weeks.
After six weeks strain the oil into a clean jar. This should measure about 4 ounces. Press the ginger bits
firmly to be sure all of the tincture has been squeezed out. Discard the bits of ginger.
The ointment
Makes approximately 20 ounces
What you will need:
Disposable gloves
Glass jars and lids to hold the 20 ounces of finished ointment – I find a 2 to 4 ounce size works well
Isopropyl rubbing alcohol – 70%
Cotton pads or a spray bottle
The strained pepper oil
The strained ginger tincture
A glass jar to hold the strained ginger tincture
2 ounces emu oil
3.2 ounces unbleached beeswax
.8 ounces willow bark tincture
.2 ounces wintergreen essential oil
.2 ounces nutmeg essential oil
.1 ounce clove bud essential oil
.1 ounce cinnamon leaf essential oil
An instant-read thermometer
2 strainers
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A stick blender
A saucepan large enough to hold 24 ounces
A spatula for scraping out the saucepan
Labels for the jars of finished ointment
Put on the disposable gloves. This protects your hands as well as prevents contamination of your
product.
Place about an ounce of the alcohol in the spray bottle and heavily spray the alcohol on the inside
of the jars and the inside of the jar lids then set aside for the alcohol to evaporate while you
proceed with the ointment. If you do not have a spray bottle use cotton pads to wipe the inside of
the bottles and lids with the alcohol.
Use one of the strainers to again strain the ginger tincture into the glass jar. There should be no
ginger particles in the strained tincture. Use the other strainer to again strain the pepper oil into
the saucepan. There should be no pepper bits in the strained oil.
Measure the emu oil into the saucepan.
Add the beeswax into the saucepan.
Heat the oil gently until the beeswax has melted. This should be at 165ºF. Remove the saucepan
from the heat. Watch the oil closely, do not leave it unattended. Hot oil will ignite. If the oil gets
hotter than 165ºF, let it cool back down but the oil should be between 165ºF and 170ºF in order
to proceed to the next step.
Add the willow bark tincture and the essential oils to the jar with the ginger tincture.
Using the stick blender, blend the contents of the jar with the ginger tincture and essential oils
into the oil mixture in the saucepan until it is fully emulsified. You will know you have reached
this point when you cannot distinguish between the tincture mix and the oil mixture, it will be
homogenous. Continue blending if you think you have not reached this point. Now the ointment
is finished.
Use the spatula to scrape the ointment into the jars that have been treated with alcohol. Label the jars
with the contents and date. This ointment will keep indefinitely but it is always a good idea to store any
extra jars in the refrigerator until they are needed. Lovingly use as needed.
Marge Powell has been an herbalist for over 25 years and an avid plant person her entire life. Her herbal
interests span both the culinary, the medicinal and body care. She completed a medicinal herbal
apprenticeship with Susun Weed and was introduced to herbal body care in workshops conducted by
Rosemary Gladstar. In 2000 she incorporated Magnolia Hill Soap Co., Inc. (www.magnoliahillsoap.com)
where she sells soap, lotions, and ointments with plant-based ingredients. She is currently a board
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member of the International Herb Association (IHA) and the International Herb Association Foundation
and is past president of IHA’s former Southeastern Region. She has also contributed to previous Herb of
the Year publications.
Chili Powder
Over the years, we have enjoyed experimenting with chili powders. We may even have saved
some money, but our main motivation has been to have the flavor and to know the proportions of
a custom blend. Many commercial chili powders use New Mexico and/or ancho chile molido as
a base, then add spices, herbs, salt, and MSG. If you can't find all the dried chiles, by all means
experiment with what is available to you. The guajillo chile is a good addition for flavor, and
japones and pequins are good for heat. The paprika here is for color, and the cayenne for heat;
leave them out if you like the powder before adding them, or add more of each. Using many
different dried chiles helps the chili powder to play across your chili dishes and palate like a
skilled pianist: with a great deal of subtlety and resonance. This recipe is excerpted from The
Chile Pepper Book by Susan Belsinger and Carolyn Dille, Interweave Press.
Makes about 2 cups
6 large California or New Mexico dried chiles
3 large dried ancho chiles
3 large dried mulato chiles
3 large dried pasilla negro chiles
6 dried chipotle chiles
6 tablespoons cumin seed
6 tablespoons coriander seed
1 tablespoon whole cloves
6 tablespoons dried Mexican oregano
3 tablespoons paprika, optional
1 tablespoon ground cayenne, optional
Wearing rubber gloves, remove the stems and most of the seeds from the dried chiles. Break the
chiles into large pieces. Toast them in 2 or 3 batches on an ungreased comal, griddle, or skillet
over low heat for about a minute. The chiles should just begin to smell fragrant. Do not let the
chiles darken or they will taste bitter. Cool the chiles to room temperature on a platter.
Toast the cumin, coriander, and cloves in an ungreased skillet, comal, or griddle over low heat
until they release their aroma, about 3 minutes. They should be lightly colored. Cool the spices to
room temperature on a plate.
Break the chiles further by hand or in a food processor. Grind the chiles in small batches in a
spice grinder or a clean coffee mill.
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Grind the toasted spices and the oregano in small batches in a spice grinder or coffee mill. Mix
the ground chiles and spices together. Grind again in small batches to make a fine powder.
Blend the paprika and cayenne well into the powder, if you are using them. Store the chili
powder in tightly-sealed, labeled, glass jars away from light and heat.
Village Herbalists of the Ozarks
Village Herbalists are compassionate and
knowledgeable plant lovers who share their
knowledge about herbs in their community.
Some have small herbal businesses, but
many don’t. They help their friends,
neighbors, and people at work.
Village Herbalists fill a slightly different niche
than full-fledged professional herbalists.
Though some may eventually become
professional herbalists (or are retired from
being professional herbalists), at this time,
they don’t expect to earn a full living from
their herbal work. You probably know a
Village Herbalist. Maybe you are one already
or on your way to becoming one. They
spread the word about herbs and are the face of living herbalism in our communities. The following
people exemplify the path of the Village Herbalist. Each one shares a recipe / remedy here related to her
special knowledge and experience with herbal healing.
Nancy Smith
Doniphan, Missouri
Former owner of Peace and Plenty Herbs
[email protected]
Nancy Smith has been interested in herbs her whole life, but became more involved when she bought a
farm in the Doniphan area in 1980. In 1993, she opened a store and that really deepened her
involvement in herbs.
She says, “When I first started the store, I sold decorations—potpourri made from herbs grown in
my garden, and wreaths. Customers came in and needed health advice. That motivated me to learn
more about herbs.” As her skill and knowledge increased, her store became an herb-lovers ‘destination
store.’ She sold herbal good and hosted classes and herbal festivals
A few years ago, her professional interests took a different direction. Now she stays involved
with herbs on the level of a Village Herbalist, answering questions about herbs, often through Facebook.
Her advice to people who want to be Village Herbalists is “Trust your instincts but study. Step out
and let your compassionate nature carry you along to a deeper use of herbs.
Nancy Recommends: St. John Wort Oil & Salve
Use flowers only. Pick them when they are at the height of blooming, around Summer
Solstice-- June 20-- also known as St. John’s Day.
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Pack clean flowers in a jar. Cover with organic olive oil. Let sit in sun for 2 weeks. Strain
out flowers by pouring oil through a coffee filter. Discard flowers.
Repeat process with same oil: filling jar with flowers and using the oil you filtered from
the first batch to pour over the flowers. Let sit in sun again for 2 weeks, and again filter
out flowers. Discard the flowers and store the oil in a cool, dry place, out of direct
sunlight.
To make a salve using this oil, melt one-ounce beeswax per cup of oil. For complete
directions on making a salve, refer to a good herbal like The Creative Home Herbal, by
Susan Belsinger and Tina Marie Wilcox.
Nancy Smith: I use St. John’s Wort for burns, bruises, and add lavender oil for sunburn. I’ve had
guests who got badly sunburned while floating on the Current River near my house. We used the
oil on the sunburn, and all that was left the next day was a light pink.
I also had a man come to the store when I had the herbal business. He fell and was badly
bruised. We used St. John’s Wort oil on him. It worked so well he came back and wanted to
market it.
When I travel I always bring some of the salve. One time I was heating tea in a
microwave. When I took the mug out and I grabbed the handle, it was so hot it burned a strip
across my palm. My friends were so upset, saying that now I wouldn’t have a good vacation. I
used St. John’s Wort on it. The next day I could barely tell I’d burned my palm… and I had a
wonderful vacation.
Betty Queen
Pottersville, MO
Owner of Nature Works
417-257-7544
Betty Queen got her start as an herbalist by planting a basil and oregano plant at her home in Omaha. At
that time, she didn’t know that herbs could be used to heal or that the Sambucol remedy she used for her
immune system was made from an ‘herb’: elderberry. When she moved to the Ozarks in 1993, she
found out elderberries grew in the area and that kicked started her deep interest in herbs.
Eventually, she started her own small local business, Nature Works, creating kits for people to
make their own Elderberry Tonic. She sells the kits in health food stores and health centers around where
she lives.
She says, “Mostly I gained my expertise through a study group on herbs that I saw advertised in
the newspaper and got curious. As I had access to information and learned more, my interest increased.
Now I use herbs every day and grow herbs. From that knowledge I can make suggestions.
“You don’t have to be a full time, everyday professional herbalist. It’s something you can do as it
comes to you. The subject comes up and someone’s health could benefit-- something you know would
make a difference. Just last week in the doctor’s office, I was talking to my friend about using turmeric
and ginger for arthritis. Someone heard us and asked us for more information. Sharing information is
ongoing.
“You find unlikely people who want to have a discussion. I just give them information and tell
them how I have used it. I don’t make any guarantees—I tell them how it helped. It feels really good to
make a difference to people around you.”
Betty’s suggestion for people who want to deepen their knowledge of herbs is, “Seek out places
to take classes—seminars like the one at the Ozark Folk Center are wonderful. You get to learn things
and also meet other people with similar interests, local people and people from further away.
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Betty Recommends: Elderberry Shrub
1 cup fresh elderberries OR 1/3 cup dried elderberries
2 cups apple cider vinegar
2 – 3 slices fresh ginger (approximately 1 tablespoon)
2 sticks cinnamon
Combine all ingredients in an enamel or glass cooking pot. Bring to a boil and simmer 20
minutes. Cool, strain out solids.
Measure liquid and add an equal amount of honey.
To take, drink a shot straight, add to water or tea or other beverage.
Betty Queen: This is a good way to introduce people to herbs. It tastes good and is healing.
People tend to remember that.
I use elder every day. It helps me and my husband and others I know with arthritis. In the
summer when it is hot, mostly I used this mixed with ice water. In the winter, I take a similar
remedy that I call Elderberry Tonic in warm water. I sell kits to make the Tonic through my
business, Nature Works.
Elderberry has made a huge difference in my personal health and keeps me active. It
works for other people, too. An herbal friend said that when she drank the elderberry in water
before a hard day at work with plants, later her muscles weren’t as sore.
I had a friend whose husband had pretty severe arthritis, and he was able to get up and
walk after taking the elderberry for just a few days. Another friend took it while on an Alaskan
cruise and said she and her husband were the only ones that didn’t get sick.
Donna Dohrn
Mountain Home, AR
[email protected]
Donna Dohrn became interested in herbs when she moved from the Chicago area to the Ozarks. She was
a public school teacher and that love of teaching and learning has formed the basis of her Village
Herbalist activities. She has taught many programs on herbs-- as the President of the local herb club, to
Master Gardener groups, on radio, and at churches and public schools. “I am proud of that
accomplishment of passing things on,” she says.
She was motivated to learn about health due to illness in her family. She began studying herbs in
1994, through a study group she helped found. “I hadn’t known much about plants in Chicago, and one
of the reasons I moved to the Ozarks was to be in nature, observing and understanding. The experience
of being in nature opened me up and started me moving in the direction I was meant to live.”
Her tip is, “If you want to get involved and there isn’t anything in your area, you may have to
form a club yourself. When I get together with friends, herbs and healing is what we are interested in
and it is what we talk about.”
Donna Recommends: Making Bone Broth Soup
After you get done eating a chicken, put bones in a pot with 2 tablespoons vinegar. An
electric crock pot works well. Fill the crock pot with water to cover the bones. Cook 24
hours on low. The cartilage and bones melt into the water, making it delicious and very
high calcium. Strain the broth, throwing away the bones. Store broth in refrigerator and
use to make soup. Add anything you’d like to make your soup like onions, celery, greens,
and peas.
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Donna Dohrn: I use this broth frequently in various soups. It has helped me a lot. My mother had
bad osteoporosis when she was my age and I don’t have it at all. I just finished building a wall,
lifting heavy stones, some up to #100, and I had no back strain.
Mary Schule
Midway, AR
Skin Soothers, www.SkinSoothers.com
Mary Schule’s interest in herbs began when she started creating allergen-free body care products to help
her husband, who had a lot of allergies. “He can’t use anything scented. He even had problems with
scented shampoos. I started with lotions because it was difficult to find unscented lotions,” she says.
Eventually her explorations led her to create a small local business of herbal body care products.
She offers things she originally made for herself, then wanted to share because they worked so well.
To learn, she read a lot. She started with a few recipes—modifying to make them just right for
what she wanted. She read on which herbs and essential oils were good for what. She got involved in a
study group and an herb club. She says, “Getting together with other people who share my interests was
a real boost.”
Now she says about her herbal work, “It has given me a sense of purpose. It is satisfying to know
what I put in the product and that it is good for skin. I love doing it myself and helping others. It is very
gratifying to see neighbors use my products and heal.”
Her tip for others is, “Don’t give up. Market yourself at Farmer’s Markets. Try to get in to local
stores in your community. Decide to put on seminars in health food stores, libraries, churches or on your
own.”
Mary Recommends: Mango Orange Sugar Facial Scrub
1 Tablespoon Mango Butter
4 ounces White Sugar
10 – 12 drops Orange Essential Oil
2 teaspoons Glycerin
1 teaspoon Calendula Oil
Add in enough carrier oil of choice to make a paste. May add finely ground oatmeal, if
desired.
Mary Schule: I formulated this because I felt the regular sugar scrub was too abrasive and not
nourishing enough for the face. The mango butter is so good to prevent wrinkles and helps with
age spots and is very nourishing. The essential oil in it adds to the sensual appeal. I gave some to
a friend who is my tester and she loved it so much she's been using ever since. I have two clients
in other states that order it all the time as they haven't been able to find anything similar.
Because it is all natural, it cleans your pores, yet with the oil in it, nourishes the skin all
day without having to apply additional oil or lotion so it's really a one-step product.
Rose Scarlet
West Plains, MO
[email protected]
Rose’s interest in herbs was a natural outgrowth of her life path of caring for others. She mostly practices
intuitively, getting a nudge to make a remedy and then someone comes along who needs it.
To learn, she’s read a lot. “I’m a librarian now, and once I became a part of that world, those are
the books I gravitated to. When I was younger and a single mother, I bought magazines and books at
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yard sales, and I got Rodale’s Back to Basics. I bought that for the information on quilts, but then I got
really interested in the herbal section,” she says.
After joining a local herbal study group, she gained the confidence and support she needed to
begin putting in to practice what she learned. “It gives me a warm feeling inside to help. The more I take
the chance to offer help, the more confident I get. Recently I did a presentation at the West Plains Home
Show. Before the presentation, I asked people on Facebook what they wanted – they wanted something
on pain relief, so I talked about bloodroot for cold sores, and cinnamon, ginger and turmeric for arthritis,
and lavender oil for burns.”
Rose suggests, “Relax, it’s not as hard as you think, I was interested for years and years and read
and kept articles, but didn’t do much with it. Then I learned how easy it is to make herbal tinctures, teas,
and all that. Often the ingredients are free to you. You just need to get up and pick them."
Rose Recommends: Hawthorn Berries for Migraines
Use capsules, tincture or Dr. Christopher’s Hawthorn Syrup in doses recommended on
bottle, to relieve migraines. Hawthorn capsules, tincture or Syrup can be purchased at a
local health food store, or you can make up your own. For Syrup recipe, see the writings
of John R. Christopher whose books are available at health food stores or online.
Rose Scarlet: This is one of those accidentally stumbled upon remedies and it’s been helpful to
people. Using hawthorn for migraines is not something that I’ve read about. I learned it through
helping a friend who was plagued with migraines. At one point, she also was having trouble with
her heart. I picked hawthorn berries off the trees around where I work and made up a hawthorn
syrup. I sent it to her and when she started taking it, the migraines went away. Then another
friend had migraines and I remembered this first experience. I suggested she take hawthorn to
relieve the migraines and it worked again.
One caution, a friend who had diabetes used the Dr. Christopher Hawthorn Syrup, and it
seemed to negatively affect his blood sugar, so if you have diabetes, use with caution.
Sandra Rice
Mountain Home, AR
[email protected]
Sandra Rice started her herbal path when she realized that the doctors couldn’t help her young daughter
recover from a severe immune system deficiency. “The doctors had run out of answers, so I went to the
health food store and read a reference book that was there. I walked out of the store with Echinacea and
it helped my daughter. That gave me a thirst to learn and I wanted to do more and more. I got books and
went to seminars and gatherings of people who were interested in different aspects of herbal
knowledge, like growing or medicinal or wild plant identification.”
Now friends call her and when she can, she goes over to visit them and see what’s really going
on. “Back in the old days, doctors went to homes, knew everybody and talked to them. They knew their
environment. It helped them know what needed to change. Herbalists get to know people. It feels
good—it’s a relationship,” she says.
“I get phone calls a lot, and I am especially good with spider bites and snake bites. I don’t have
an herb sign plastered to my forehead, but people find me.”
She says that one of the most satisfying things about having this knowledge is the sense of
security it gives her. “It makes the world less scary. I feel more confident. If I needed to, I could take care
of myself and others. This is the way we need to be—more connected to the Earth. Walking around in the
dirt after it has been tilled is one of the best feelings you can have. Doctors have their place, but herbalist
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gardeners-- people who have a knowledge of the community, both the people and the land, including
rivers and hills -- are important.”
Sandra’s tip is, “Have a group of people you can lean on, not just one person. If you get confused,
you can call someone, friends and people who are mentors. Strive to gather as much information as you
can. You need to know and identify plants properly and know the safety rules. Most herbs are safe, but
you need to know for sure.”
Sandra Recommends: Snake or Spider Bite Remedy
Echinacea Tincture and Tea
Goldenseal Tincture
Fresh Plantain leaf and/or Plantain Tincture
Fresh Boneset Tincture
St. John's wort
This remedy is best used in consultation with a skilled herbalist. Sandra uses the herbs
both internally as teas and/or tinctures and also externally as poultices, and considers
that a very important part of the reason she’s had so much success. She also says, “TIME
is important when starting this remedy. The faster you start this remedy the less time
the poison damages the area where the bite occurred and the less time it has to damage
the body.”
Make a poultice by taking fresh plantain and chewing it up or mashing it to
allow the liquids of the plantain to free up. Put the plantain on a piece of gauze or cloth,
add drops of Echinacea, Goldenseal, Plantain, St. John’s Wort and Boneset tincture on
the fresh Plantain and apply to the bite. Change poultice every 1-2 hours especially the
first 24-48 hours after a bite.
Also, take the recommended dose of Echinacea, Goldenseal, Plantain, St. John's
Wort and Boneset tinctures by mouth every 4 hours.
Soak the bite in strong Echinacea tea with Epsom salt just before applying a
fresh poultice. Do this each time you change the poultice. This is very important,
especially for snake bites. Snake bites are usually on a foot or ankle which makes it easy
to do the soaks. If it’s not where you can submerge the body part, soak the area by
taking a wash cloth and apply it by dipping the wash cloth into the tea and holding it
over the affected area, repeating this for 10 – 20 minutes.
Echinacea tincture can be taken internally as often as every 2-3 hours if advised
by your herbal consultant.
Sandra Rice: I think a lot of my success goes back to what my mentors taught me—it’s important
to have a sense of what people are willing to do. I treated the husband of a friend after he had
been in the hospital twice for a snake bite and he was walking 2 days later and able to go on
vacation. This man wouldn’t take Echinacea internally as a tea or tincture, so I suggested an
Epsom salt soak with the herbs. You have to adapt treatments if people won’t do what you
suggest. When I told this man’s wife what he should do, she said, ‘He won’t do that,’ so I tried to
turn things a little bit and figure out what he would do.
Another time, a girl in Forsyth got a baby copperhead bite. Baby copperheads have more
venom than adult snakes. The girl was a cheerleader and wasn’t going to be able to go the
cheerleading competition because she couldn’t even put her foot on the ground. I treated her
and she was able to go the competition. She couldn’t compete but she could walk around.
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Becky Long
Alton, MO
[email protected]
Becky Long’s family are native Ozarkians and she grew up playing among the herbs on the banks of
Ozark streams while her mother fished. “I get this awesome feeling in the spring-- that feeling of rebirth.
I felt that as a child and I still do,” says Becky.
She started getting interested in using herbs for healing in 2003 when she tried Echinacea from
the health food store and it helped her. “I knew it grew around here and I just wanted to know how to
make it into medicine myself,” she says. “I had a friend getting into herbs and I thought it would be cool
to be able to identify plants in the wild so I could eat them and make medicine from the plants growing
around me. My knowledge grew slowly. I started going on herb walks. That is so exciting. It keeps the
knowledge fresh to go out in the fresh air to learn.”
“Now, we use herbs at home. Several people talk to me about herbs at work. They bring in herbs
or send me photos to identify them. I’m in several wild edibles groups on Facebook and I always share
information from those into my Facebook newsfeed so people I know see some of that. I’ve learned in
those groups to be more confident identifying herbs when I am asked.”
“When we give people information, it builds them up. There’s an interest out there and it’s
growing. It feels good to be asked– I know some things off the top of my head. Others I look up. Mostly
the herbs I know are the ones that grow around here.”
Becky suggests, “Start with the local herbs in your area. Choose one and connect with the plant. I
first connected with poke because it can be used both as food and as medicine, and it has to be used with
caution. My family also used to eat it when I was young, so it connects me to my roots and my family.”
Becky Recommends: Poke Greens a la Ozarkia
Pull tender top leaves of poke when first coming up. I take the stem off (not everyone
does.) Wash it all up.
Put leaves in a pot and cover with water. Bring to a rolling boil, and pour off the water.
Repeat once or twice more.
Put bacon grease in a skillet and heat until very hot. Cut up an onion and add to hot
skillet. Press out as much water as possible from the cooked poke leaves and add the
leaves to the skillet as well. Cook until tender, then whip up 2 eggs and stir it into the
poke. Cook until eggs are done.
Becky Long: I eat poke every year. I
also use other greens that I don’t need
to cook in two waters, like chickweed,
shawnee [Virginia Waterleaf], nettles,
violet leaves, and if I find curly dock, I
will use some of those leaves, too.
I feel I get all of this energy all
of a sudden when I can eat the greens.
The wild greens have more nutrients
than spinach, growing where the land
is right for them.
14
Organic Gardening
By Tina Marie Wilcox
Before the advent of chemical fertilizers and pesticides, farmers and gardeners plowed or dug the earth
to cultivate plants. Farming contributed to the civilization of mankind because food could be produced
and stored near the safety and stability of home rather than by migrating to hunt and gather.
Some farmers burned the chaff left on the fields, some manured the ground. Some moved crops to new
ground when the crops grew poorly. Food was produced all over the world, interspersed with periods of
abundance and famine.
On the scientific front, our definition of ‘organic’ and ‘inorganic’ began in 1807 when a Swedish chemist,
Jőns Jakob Berzelius developed a classification system to divide substances which were obtained from
living organisms from substances which were not from living organisms. All living creatures and the
substances produced from living things like sugar from sugar cane, olive oil from olives, and maple syrup
from maple trees were classified as organic. Sand, water, rocks, metals, and salt—virtually everything
else in the environment, was classified as inorganic. Chemists used heat to test substances and found
that organics could be changed to inorganics when super heated. Inorganics were believed to remain
inorganic and stable forever, regardless of how they were treated. Organic substances seem to contain
some kind of mysterious ‘vital force’ that could not be replicated in the laboratory.
In 1827, the German chemist, Friedrich Wőhler heated an inorganic substance, ammonium cyanate,
which became urea, an organic substance that leaves our bodies everyday in liquid form. As
experiments and thinking continued, it was discovered that all substances classified as organic contained
at least one carbon atom. Carbon is the tie that binds and splits organic chemistry to and from organic
gardening.
The carbon atom can link with other carbon atoms and other elemental atoms to create very long and
strong chains. As a result of this characteristic we get carbon dioxide, which is used by plants for
photosynthesis and carbon monoxide that pollutes the atmosphere and threatens life on the planet.
Scientists, through manipulation of the carbon atom, have created new substances, like plastics, super
fuels, pesticides, artificial sweeteners and margarine.
In 1924, Rudolf Steiner of Austria, delivered lectures that started a movement called Biodynamic
Gardening. Check out www.biodynamics.com. During the late 1930’s a British agricultural scientist, Sir
Albert Howard, began to publish papers that described methods of fertilizing crops by turning animal
wastes into the soil. Now known as the father of organic farming and gardening, he was opposed to the
use of artificial fertilizers and poisonous insecticides, suggesting instead, that farmers observe how
balance is achieved in nature. ‘Organic’ editors began publishing garden and farm magazines to spread
the message of organic gardening throughout Europe and the United States.
Now we are gardening and farming in a new century. Consumer and organic farmers have worked with
the U.S. government to create standards for growers who market produce as ‘organic’. Check out the
website: www.ams.usda.gov for all the information.
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There are as many organic gardening techniques as there are organic gardeners. The basic common
denominator is to raise healthy, vigorous plants without the use of harmful chemicals. If the plants are
grown for food then we want the food to be highly nutritious. Regardless of the end use of the plants in
our gardens, we want to nourish the environment in which we live. Organic gardeners are practicing a
philosophy that man-made substances and improvements on natural substances are foreign, often
harmful and unnecessary to grow plants.
Foundations
All gardening requires input from us, including mental, physical, financial, emotional, and spiritual
energy. As we think about our gardens, we need to understand these basic concepts. Plants grow all
around us without any input from us. These are native and immigrant plants that are well adapted to
the conditions in which they grow. The conditions include the climate, sun and wind exposure, air and
water quality, humus, micro herd and mineral content of the soil, the soil type (sand, silt, clay, loam),
and seasonal rain.
We choose the site. We decide what part of the country in which we live and garden. We place
ourselves in particular climatic zones. We decide between country and city gardens. When we take the
shovel, tiller, or plough out to the site we choose where to break ground. We choose the plants we
want to grow and research what the ‘chosen’ need for optimal growth. We can add powdered minerals
and compost to the soil. We can bring water to the site. We can drain water from the beds. We can
provide shade. We can make decisions about providing sun. We can block wind. We can space plants
for air circulation. In short, gardens are the place in the world where we have the most freedom to
decide to alter, interact with, and create our own reality.
This class addresses organic herb gardening. Herbs are beneficial plants and encompass virtually all
plants on the planet. To narrow our scope, let us agree that we are interested in raising vegetables,
edible flowers, Mediterranean and native American herbs.
The Site
Go outside and really look around at the environment. What is the lay of the land? Is the ground high
and dry, down in the bottoms, on a slope, or flat? If you are on a slope, where does the sun rise and set
in relation to the garden?
Trees and buildings cast shadows and alter the soil. Trees take up water and nutrients from the
surrounding soil to live. Buildings altered the native soil when they were built. Heavy equipment
compacts, scrapes and moves topsoil. Plumbing, electric, and telephone lines connect the house to
public utilities and must not be disturbed. Repairs and maintenance of the building will take tolls on
gardens and vice versa--we must think about human nature and plant growth.
Gardens, by definition, have boundaries that set them apart from the rest of the site. Look at the
established plants on site. Do the plants look healthy? Are there weeds? If there is a lawn, what sorts of
grasses grow there? Are the plants annuals or perennials? How do they multiply and grow? How will
you control the growth of the established plants as you defend the boundaries of your new garden?
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Think about defense of your chosen plants by observing the established life forms on site. What bugs
live on and around the established plants? What wild animals live in the area? Do you have pets? What
will you do in advance to defend your garden from predators?
Now sink a spade in the earth and lift the topsoil. Squeeze a fistful, and then open your hand. If it feels
gritty and does not hold together, the site has sandy soil. If the consistency reminds you of talcum
powder, it is silty soil. If it is sticky and retains the shape of your palm, it is clay soil. If it is crumbly and
dark colored, the soil is loam. All soil types are good for growing something and all can be altered with
amendments to create a healthy garden.
Look at the soil life. Are there earthworms? Do you see wireworms and grubs? Are sow bugs and snails
feeding on the organic matter? Soil is teaming with life. Some of that life can be seen with the unaided
eye.
Smell the soil. Is it pleasant, sour, chemical, sweet, stinky like rot or potent, like digestion? Use your
senses to test the site as you decide how to invest your physical and financial energy.
Fill the hole left by your soil test with water. Fill it to the top. As the water soaks in to the surrounding
soil, fill the hole again. The water should continue to drain fairly rapidly unless you want to grow a bog
garden.
Get a soil test done by your State Extension service. Tell them what you want to grow. The test will tell
you what nutrients are sufficient and deficient for the desired ‘crop’. From there you can determine
what amendments to use to bring your soil to the desired level of fertility. Soil of all types and fertility
will benefit from the addition of compost.
You can be a successful organic gardener without getting a soil test. It is important to know if your soil is
acid or alkaline, so you can choose the ground minerals you may wish to incorporate. For instance,
gardeners in south Texas have alkaline soil. They do not need to use oyster shells in their gardens.
Compost
Applying compost to the soil is our first line of organic plant nutrition. The compost contains nitrogen,
phosphorus, potassium, calcium and many trace elements. It inoculates the growing medium with
beneficial micro- and macro-organisms plus nucleic and carbonic acid. Humus in compost holds
nutrients and water and aerates the soil.
It is recommended that you make your own compost because it makes sense to turn household and
garden ‘waste’ in to a valuable garden resource. Bagged compost is available on the market but the
materials inside the bag are of unknown origin. If you have to buy compost, buy close to the source, as
in community compost projects and local farmers.
Well-made aerobic compost piles are layered with ideal proportions (approximately 70-30) of carbon
(leaves, sawdust, and dried weeds) and nitrogen (green plant material, manure, animal fur, hair, alfalfa,
blood meal, cotton seed meal, soybean meal etc.). This ratio is expressed as C: N. Nitrogen is contained
in every protein molecule. Carbon is contained in all organic material.
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Oxygen must be introduced to the pile by turning, forking, inserting a pipe with holes drilled in it, or
layering tree branches throughout to create air space within the pile. The pile must be kept evenly
moist. When these elements are provided the compost will heat up to 120° to 150° F. 140° F. is
adequate to pasteurize the heap. At the Ozark Folk Center, soybean meal is chopped into the piles
every time they are turned. The nitrogen (protein) in the soybean meal interacts with undigested
carbon to reheat the pile. Several turns of the pile insures even composting of the entire heap.
Ground minerals such as soft rock phosphate, green sand and crushed oyster shells are layered into the
compost heap when it is first turned. The carbonic acid produced by the compost helps to make the
minerals water soluble and available to plants for nutrition. Prepared in this way, high-quality
pasteurized compost is made at the Heritage Herb Gardens. Ground minerals are not necessary to make
compost however; it makes sense to put them in an environment that will speed their availability to
plants. See the Resources Section sources.
Billions of micro-organisms called the “aerobic micro herd” by cutting edge organic gardeners,
proliferate in the heap. They are energized by oxygen and the sugars contained in carbon and fed by the
organic matter and minerals introduced to the pile.
A foul smelling compost heap has either too much protein (chop in carbon sources and aerate) or is too
wet (chop and turn the pile to aerate and cover during extended periods of rain).
Slow working compost needs more time, nitrogen, water, or oxygen. In the fullness of time, organic
material will be digested and broken down by the micro herd present in the soil. We can wait or we can
take action to speed the process.
Fertilizer
Gardeners and farmers are soil miners. Our plants take elements from the soil to grow, flower, fruit,
and make seed. In nature, leaves and dead plants fall to the surface of the ground. Water and soil
organisms break the tissues and digest the elements back into the topsoil. We interrupt the natural
cycle when we harvest the plants and clean up the garden, taking the elements with us. We plant crops
that require more nutrients than are present in the native soil. Natural soil fertility varies from garden
to garden. It is up to us improve what is naturally present and replace what we use. The following is a
description of the major and minor elements needed for plant and soil health.
NPK
Nitrogen, expressed as N, is a primary component of protein and amino acids (protein building blocks).
Nitrogen is present in all living tissue. Nitrogen combines with other elements. Nitrate, the compound
produced when nitrogen combines with other elements to make a salt, produces green leaves.
Ammonia nitrogen, expressed as NH, is the compound made by nitrogen and hydrogen, is used by
plants to produce fruit and seeds. Ammonia nitrogen is a gas and volatilizes into the air. Too much
nitrogen causes plants to grow too fast and become soft, weak, and more susceptible to the attack of
insects and disease. Nitrogen is not useful to plants during periods of extreme cold and heat.
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The two forms of nitrogen switch back and forth, depending upon conditions and other elements in the
soil. Blood meal (10-14%), ground poultry feathers (15%), fish (8%), soybean meal (7%), and alfalfa
pellets (2.45%) are sources we use for nitrogen.
Legumes fix nitrogen from the atmosphere in their root nodules due to bacteria called rhizobium.
Beans, soybeans, vetch, alfalfa and peas are grown as cover crops to improve land and may be
interplanted in any garden to add beauty, interest, and utility to the organically grown landscape.
Phosphorus, expressed as P, helps plants transport and assimilate nutrients. During photosynthesis, it
helps plants produce sugars. Phosphorus is essential for healthy growth, strong roots, fruit
development, and disease resistance. Soft rock phosphate (20%), bonemeal (15-25%) and fish emulsion
(7%) provide the highest percentages of naturally occurring phosphorus.
Potassium, expressed as K and commonly called potash, enables plants to develop strong, thick stems,
tough dermal tissue, healthy roots, and large, plentiful fruit. Tough stems and roots resist damage from
cold and drought. Strong dermal tissue is not as easily damaged as tender stems. Disease organisms
enter plants through injuries. In this way, potassium helps plants be more resistant to diseases.
Potassium plays a leading role in plant sugar production. Kelp (2.25-6.5%), greensand (7%), and granite
dust (3-6%) are good sources of potassium. Hardwood ash (10%) is rich in potash but is drying to the
soil and may create an overly alkaline soil if used in large quantities.
Calcium, expressed as Ca, is a major building block for plant tissues and is the major element against
which other elements react to release energy. Calcium neutralizes toxins. It is needed for all plant
growth throughout the life of the plant. Calcium is usually added to soil to correct over acid soil pH in
the form of dolomite lime. Crushed oyster shells (35-55%), available from feed stores as chicken grit,
contain calcium carbonate and trace elements from the ocean. Oyster shell particles stay in the soil
over a period of years, slowly releasing nutrients.
Principal trace elements are needed in such small quantities that compost, ground mineral rocks, and
the use of agricultural meals such as alfalfa should provide all that is needed. Trees and alfalfa are
deeply rooted and reach trace elements contained in the sub-soil. Use these and other green plants in
the compost. Boron, chlorine, copper, iron, magnesium, manganese, molybdenum, sulfur, and zinc are
essential to plant growth and fruiting. Organic matter holds elements, buffers and releases them slowly
to plant roots. If nutrient deficiency symptoms occur in plants, seek out professional guidance before
resorting to the addition of raw trace elements.
Balanced Blending
Ground mineral rocks and agricultural meals may be blended to provide fertilizer to plants. Bear in
mind, that ground rocks and agricultural meals must be released through the action of soil organisms
and chemical reactions in the fullness of time. Organic blends will not reflect the same values as
chemical fertilizers. Chemical fertilizers are synthesized from coal and natural gas or rock minerals
treated with acids to form salts that can be represented with exact available percentages of soluble
nutrients. Agricultural meals differ in nutrient analysis because the content is determined by the health
of the living organism when it was harvested, where it was grown and how the fertilizer was processed.
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The nutrient value of ground minerals is represented by the amount of nutrient available in solution and
does not adequately express the long-term release of the minerals in an organically rich soil. For
example, Soft rock phosphate has a mineral analysis of 0-3-0 but the total mineral content is 32%
phosphate. Humus in the soil will secrete acid slowly, dissolving the ground rock and making it available
to plant roots over a period of several years. Greensand, granite dust, and other rock dusts become
available to plants in the same way.
We work with “parts” in our formulas, using coffee mugs, yogurt containers, or coffee cans as measures.
If we are blending smaller amounts for container plant growing medium, we measure the amendments
with the coffee mug into a coffee can. If we are adding amendments to a garden bed or compost pile,
we measure parts for larger amounts with a coffee can. We maintain the intent to provide balanced
amounts of NPK and trace elements.
Agricultural Meals
Alfalfa Meal (rabbit pellets) N 2.45%, P.50%, K 2.10% Alfalfa is a legume grown as a cover crop to fix
nitrogen in the soil, and used as a high protein feed for animals. The roots plunge as deep as 23 feet,
capturing and transporting plant nutrients to the surface. As a plant fertilizer, alfalfa is valued for its
trace element content including sulfur, iron, magnesium, manganese, and selenium. A Michigan State
University study isolated the growth regulator Triacontanol, that when sprayed on a variety of crops
increased growth and yields.
Bat guano is mined from caves of Southwest America and the South Pacific coastal islands west of the
Andes. Nutrients, particularly nitrogen, are preserved in mixture of droppings and dead bodies of the
bats. Fertilizer values vary from N 5-6%, P 2.5-16%, K 0%.
Bloodmeal is collected from slaughterhouses, dried, and ground. It contains about 14% nitrogen by
weight plus 1.3% phosphorous. Always work it into the soil immediately to avoid attracting animals to
the garden.
Bonemeal sold as fertilizer is commonly steamed to remove fats. The steaming process decreases the
available nitrogen to 1-2% and increases phosphorus to 30%. It also makes grounding easier and faster;
resulting in a fertilizer that breaks down quickly in the soil to become available to plants.
Feathermeal is a byproduct of the poultry industry. Feathers are steamed, dried and ground to a meal
that contains 13.5% nitrogen.
Fishmeal is made from dried fish wastes. It has 8% nitrogen and 7% phosphorus.
Kelp (seaweed) comes from any number of plants that grow in the sea. High in potash, it also contains
nitrogen, potassium, trace minerals, and chlorophyll. Kelp helps to release minerals in the soil and has
growth-producing hormones, which aid in plant maturation. It is available in dried, powdered form and
also liquid concentrate and is easily made into teas.
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Manure, whether from horses, cattle, sheep, goats, rabbits, or poultry, not only provides the big three
elements, it also provides trace minerals. Most importantly it furnishes organic matter, which becomes
humus in the soil, which in turn helps plants to absorb nutrients. Fresh manure, which is rich in
nitrogen, generally should not be used around plants, since it may burn them. Horse, poultry and sheep
manure are highest in nitrogen and are considered hot. It can be put into piles for aging, worked into
compost, or it can be made into manure tea and fermented for at least 30 days. It can be worked into
the garden, but should not be planted for at least 4 weeks afterwards. On the other hand, aged or
composted manure can be worked into the garden or made into tea. Manure tea is especially good
when transplanting and before plants flower.
Soybean meal contains 7% nitrogen and 2.3% potassium.
Worm castings are 50% organic matter. One analysis shows 0.5-0.5-0.3 plus 11 trace minerals. The
food source of the earthworms will determine the analysis of the castings.
Mineral Meals
Oyster shells contain calcium, ranging from 35-55%, 40% carbon dioxide, and at least 8 trace elements.
They are crushed and sold at feed stores for poultry.
Granite Meal contains 1-4% total potassium plus 67% silica and 19 trace elements.
Greensand, also called Glauconite contains 7% total potassium, silica, and 32 trace elements.
Rock phosphate contains 32% total phosphorus, 32% calcium, and 11 trace elements
Sul-Po-Mag contains 22% potassium, 11% magnesium, 22% non-acid forming sulfur. Do not use with
dolomitic limestone because it too has magnesium.
Fertilizer Blends
Spring and early summer mix
1 part blood meal 11-0-0
1 part fish meal
10-2-2
1 part bone meal 5-12-0
1 part kelp meal
2Tbls sugar
1-0.5-2.5
________
27-14.5-4.5 divided by the four major nutrient sources equals: 6.8-3.6-1
Late Summer and Winter Mix
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1 part fish meal 10-2-2
1 part bone meal 5-12-0
1 part kelp
1-0.5-2.5
1Tbls sugar
_______
17-14.5-4.5 divided by the three nutrient sources equals: 5.6-4.8-1.5
These meal mixes are used as “fast food” for plants and are used in small amounts in planting holes,
worked into vegetable plots before planting, and dug in as a side dressing as needed during the growing
season. We use meal mixes in our growing medium for container plants. Adjustments to the formulas
are made when needed.
Botanical Teas
Botanical teas are made with water and botanical and mineral fertilizers. Preparing cold-infusions or
sun tea extracts the essential oils, vitamins and minerals of the fertilizers and suspends them in solution.
The tea is brewed, the solids and sediments strained, and the tea is sprinkled around plant roots or
sprayed on plant leaves. The strained solids are added to the compost pile. We recycle the original
fertilizer solids through the compost pile, the plants take up the nutrients they need and the excess is
flushed out into the surrounding soil to be assimilated. If botanical teas are “brewed” for three days
and stirred or boxed every day, friendly flora or “aerobic micro herd” of the tea will grow which in turn,
will increase the aerobic micro herd of the soil.
Teas are used when planting or transplanting, to feed plants during the growing season when we water
and given as a tonic to ailing plants. Teas with high amounts of nitrogen should only be used during
periods of active growth. Teas can be used strained or unstrained in the garden but are better strained
when used on plants growing in containers or for foliar feeding.
The “aerobic micro herd” is a coined phrase to name the beneficial soil organisms that consume fungal
and bacterial diseases, break down organic matter into humus, help minerals become water soluble and
make nutrients available to our plants.
Foliar teas must be well filtered so that they do not clog up the sprayer. Pour the mixture through a
strainer lined with fine cheesecloth or use a jelly bag. Use a fine mist on the underside of leaves in the
late afternoon and very early morning and never during periods of temperature extremes. Late
afternoon is the best because pores, on the underside of the leaves tend to open at night. The pH of the
tea should be slightly acid, about 6.0-6.5. Test the tea and add either a bit of baking soda to increase
alkalinity or vinegar to increase acidity.
To Make a Botanical Tea
Get a five gallon plastic bucket and add to it a small coffee can of natural fertilizer. Fill the bucket with
water and add a tablespoon of molasses. Molasses speeds up microbial growth, especially bacteria. Box
it back and forth to an empty bucket, back and forth. If desired, let it age three days, boxing it back and
forth at least once per day. The boxing or stirring adds oxygen, which keeps aerobic bacteria happy and
22
growing. Sometimes we add humic acid and/or enzymes to the formulas to increase the growth and
vitality of container and garden plants.
Household Tea or Grey Water
Over the years we have lived in drought-like situations in different places. When water is plentiful, we
don’t think about how much we use, but when it is in short supply, we realize what a precious
commodity it is. So, we recycle water whenever we can. When we make a smoothie, we rinse out the
blender and water our plants with this nutritious water. We rinse the grounds from our coffeepots and
the tea/herbs from our teapots, swishing the water around to loosen the particles and use that to water,
or pour on the compost pile. Whenever we boil a large pot of water to cook pasta, or fill the canner for
a hot water bath, afterwards, we let the water come to room temperature and use it for watering. We
also wash our dishes using biodegradable soap in a basin and use another basin for rinse water. Once
room temperature we use this grey water to water plants too. The nutrients from this saved water are
indeed a kind of household tea which provide plants with vitamins and minerals, that otherwise would
be thrown away everyday.
Natural Fertilizers for Botanical Teas
Blue green algae (spirulina and chlorella) are highly nutritive human supplements containing protein, B
vitamins and a host of other attributes. The protein contains nitrogen and B vitamins are used to reduce
shock when transplanting.
German chamomile flowers, Matricaria recutita, have antifungal properties that we believe prevents
damping-off disease in seedling flats. Flowers are steeped in cold water for one or two days, strained
and sprayed on germination media just before planting.
Herbs and Greens contain minerals, vitamins, enzymes and essential oils that we process in water for
our bodies and our gardens. We research the anti-fungal and insect repellent herbs to make remedies.
We have an over abundance of some plants and are happy to use the bounty in botanical teas to nourish
the garden. Cold water extracts much of the nutritive qualities from plants for use in the garden. We
gather the plants, roughly chop them, and cover with cold water. We leave the tea to macerate for
three days, then strain the liquid. We used the finished tea as a concentrate, adding it to irrigation
water, or use it undiluted around plants in need of stronger ‘medicine’.
Compost, when well made, is our first line of organic plant nutrition. The compost contains nitrogen,
phosphorus, potassium, calcium and many trace elements. It inoculates the growing medium with
beneficial micro- and macro-organisms (an aerobic micro herd) plus nucleic and carbonic acid. Compost
tea is a mainstay in our feeding and watering programs. It never hurts to use compost in a botanical tea
blend.
Fish emulsion is made from dried ground fish waste. The odor can be offensive to some, and stays
around for a day or two. However, it is a fast-acting fertilizer and makes a good tea for transplants and
throughout the growing season. N 4-10%, P 1-9%, K .3-1.9%.
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In an organic system, we are concerned with feeding the soil, which, in turn, will feed the plants.
Mulch
Mulch can be likened to a security blanket for the soil and the plants growing in it. In summer, mulch
retains moisture in the soil, slowly releases nutrients, and suppresses the germination of weed seeds. In
winter, mulch helps to hold cold in the soil, reducing the amount of heaving caused by alternate freezing
and thawing, and helps perennials stay dormant in late winter.
Deeply rooted plants such as trees and shrubs can be mulched with hardwood or pine bark. Bark will
use nitrogen from the topsoil as it breaks down. The roots of these plants will not be adversely affected
by the loss of nitrogen, though it is a good idea to dust the ground with a nitrogen source before adding
the bark mulch.
Straw is used around vegetables and annual herbs and flowers. Like bark, it will use nitrogen from the
topsoil but not so much. Straw breaks down quickly, within two years, contributing humus to the soil
structure. It is prudent to add organic fertilizer with nitrogen to the topsoil before mulching with straw.
Squash bugs and blister beetles take refuge in mulch. It is good to remove and compost or turn the
straw into the soil after growing plants that invite these pests to the garden.
I would have to be very desperate to ever use hay in my gardens again. Hay introduces so much weed
seed that it is difficult to find the benefit of using it.
Mediterranean herbs need mineral mulch. This can be coarse sand, crushed oyster shell, granite dust,
and greensand. Pebbles are also good. The idea is to provide fast-drying mulch that slowly adds
minerals to the soil. Fungal diseases that attack the Mediterranean plants are controlled in this way.
Preparing New Ground
Unless you are going completely natural, the new garden will need boundaries to visually define and
defend. Boundaries keep the peace between those that mow and those that garden. Edge with bricks,
stone, logs, milled ties, or plastic/metal edging buried in the ground.
A prudent extra step is to dig out established plants and topsoil from a path around the outer
circumference of the new garden. The topsoil from the path is transferred to the growing beds. Edging
can be installed on the outer boundary. The path is filled with bark, shells, stone, or gravel to bring the
path back up to level with the surrounding lawn. Encroaching lawn grasses and weeds can then be
controlled with flame, boiling water, horticultural vinegar, very strong soap solution, or other
environmentally friendly weed control measures. The controls will be performed on the path rather
than up close to the garden plants and soil.
If there is wildlife in the area or you have pets, the best thing to do is put fencing up on the front end of
the project. It is frustrating to do all the work in a garden only to have it eaten, tread and lain upon or
dug up by animals.
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The strictly organic way to start a new garden is to completely dig out the established plants with a
spading fork. Spade up the soil. Get the weeds, roots and all. Shake the soil off the roots. Dry the
weeds in the sun and then add them to the compost. If the established plants are annuals and easily
killed perennials then tilling and plowing is possible. Bermuda grass, bindweed, bull nettle, poison ivy,
and perennial vinca are examples of plants that are only encouraged by tilling and plowing. These must
be carefully rooted out. Any bit of stem or root left in the new site will live and spread.
As soon as the ground is cleared of unwanted plant material, compost should be added and light mulch
applied to the surface. In this way, we nurture the living soil. The aerobic micro herd is stimulated when
we introduced oxygen by disturbing the soil. They begin to feed on humus. By adding compost after
disturbing the ground, we provide food to those living creatures instead of forcing them to deplete the
existing humus. Mulch retains life-giving moisture, protects soil organisms from overheating, reduces
annual weed germination, and protects the soil from erosion. Humus and nutrients are increased as we
feed the life in the soil. Thinking of soil as a living organism is key to successful organic gardening.
Bibliography
Anderson, Arden. The Anatomy of Life and Energy in Agriculture. Kansas City, MO: Acres USA, 1989
Asimov, Isaac.
The World of Carbon. New York, London: Collier Macmillan Publishers, 1979
Bradley, Fern and Ellis, Barbara. Rodale’s All-New Encyclopedia of Organic Gardening. Emmaus, PA:
Rodale Press, Inc, 1992
Staff, Organic Gardening magazine. The Encyclopedia of Organic Gardening. Emmaus, PA: Rodale
Press, 1983
Resources
National Pesticide Telecommunications Network, toll free service, Monday-Friday, 8:00Am-6:00PM,
Central Standard Time 800 858-7378.
Nitron Industries 800-835-0123
P.O. Box 1447
Fayetteville, AR 72702
Identifying Wild Edible Mushrooms
Presented by Phyllis Williams
Never eat a Mushroom unless you are 100% sure it is an edible mushroom!!
Parts of a mushroom:
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Season- Mushrooms often come up by seasons.
Substrates – What the mushroom is growing on- Wood or decaying matter, ground, living tree
Where the mushroom is found- under what tree, in a meadow, single or in a group
Cap-color, texture, size, shape,
Gills, Pores, tooth or jelly – what is under the mushroom cap
Stem-yes or no, And what does it look like.
VeilVolvaOdor- Some mushrooms have a sweet odor, some musty, some rancid, etc.
Taste – ONLY if you have experience with hunting mushrooms. Never eat raw –taste and spit out.
Spores – Place black and white paper together and place mushroom in middle where spores can fall on
each color. Cover with plastic bowl and check in about 24 hours. Note color of spores.
Wash with salt water – don’t soak
Cooking mushrooms – use in any recipe that calls for mushrooms – Never eat a wild mushroom raw!!
NEVER EAT A MUSHROOM UNLESS YOU ARE 100% SURE IT IS AN EDIBLE MUSHROOM!
Mushrooms Ethics
1. Ask permission if not hunting on your own property, this includes parks. Cannot pick mushrooms in
State Parks.
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2. Try to leave a few mushrooms in an area to spread spores for new mycelium growth.
3. Gather in a basket or net bag to spores can fall out and spread as you hunt more.
4. Be careful not to destroy other nature around you.
5. If you are gathering non-edible only take 1 or 2 specimens for ID purposes.
6. Never eat mushrooms raw and make sure you gather where no pesticides have been sprayed.
7. If you are trying a mushroom for the first time set a few aside in the refrigerator so that if you have a
reaction it can be identified and correct remedy can be given.
8. When gathering do not let your unknowns or poison ones touch your edibles. Wrap each in foil or wax
paper.
Reference
Arora, David. All That The Rain Promises and More…, Ten Speed Press, 1991.
Lincoff, Gary H. and Knopf, Alfred A. The Audubon Society Field guide to North American Mushrooms.
Chanticleer Press, Inc. New York, NY. 1981
Lyle, Katie Letcher, The Complete Guide to Edible Wild Plants, Mushrooms, Fruits and Nuts. Falcon
Guides, Helena, Montana. 2010.
McKnight, Kent H. and McKnight, Vera. Peterson Field Guides Mushrooms. Houghton Mifflin Company;
New York, N.Y. 1987.
Miller, Orson K. Jr. Mushrooms of North America. E.P. Dutton, New York, N.Y. 1977.
Pisto, John. Cooking with Mushrooms. Pisto’s Kitchen, Pacific Grove, CA 1994
Stone, Maxine. Missouri’s Wild Mushrooms. Missouri Department of Conservation; Jefferson City, MO
2010.
Tatum, Billy Joe. Wild Foods Field Guide and Cookbook. New York, NY 1976.
http://www.mushroomexpert.com
http://www.mushroominfo.com
http://www.mssf.org
http://mushroom-collecting.com
http://en.wikipedia.org
http://www.allaboutmushrooms.com
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Facebook, Forays and Workshops – Arkansas Mushroom and Fungi Association –Jay Justice
Saturday, May 7
Using Essential Oils in the Garden
from the creative herbal home
by Susan Belsinger and Tina Marie Wilcox
To be at ease in the great out-of-doors, we have to be smart and disciplined. We can reduce contact
with the pests and speed the healing of the hurts to reduce suffering.
Tina Marie uses physical barriers against sun, bugs and poison ivy/oak. She applies antiseptic insect
repellent oil to her entire body. She wears white, long-sleeved cotton blouses and trousers, gloves, and
boots. She tucks her trousers into the tops of her boots and secures the cuffs to her ankles with elastic
straps that fasten with Velcro™. (These are available in the sporting goods section of stores.) Tina Marie
waterproofs her leather boots and gloves with insect repellent neatsfoot oil. She dusts her feet and the
inside of her boots with gardener’s foot powder to deter bugs, athletes’ foot fungus, and absorb
perspiration. White cotton tea towels, sprayed with insect repellent vinegar and draped around her
neck absorb perspiration and reflect sunrays. Finally, she tops off her gardening uniform with a widebrimmed straw hat.
chiggers, mosquitoes and ticks
Chiggers, also known as red bugs, Thrombicula alfredduges are soft-bodied mites that pester gardeners
in the Eastern United States. They perch on the tops of plants and wait for prey. As we work in the
garden, chiggers climb onto our bodies, find a nice tender place and insert their mouthparts into the
skin. It is a myth that they burrow in and live under the skin. The chigger larval stage feeds by injecting
an enzyme into the epidermis. The enzyme simultaneously breaks down the skin cells and creates
intense itching at the site of the bite. The mites have soft bodies. To kill many of them before they bite
you, simply hand-rub your skin and clothes often by brushing up and down, when working in the garden.
Mosquitoes and ticks inflict itchy bites that can become infected, but even worse, they and carry
seriously debilitating diseases. Mosquitoes are most active at dawn and dusk and in shady, moist areas.
They need standing water to reproduce. To control their numbers, eliminate standing water as much as
possible, and consider using “Bt” (Bacillius thuringiensis var. israelensis,) a bacterial larvicide applied to
ponds, rain barrels and bird feeders. Bt is harmless to all life forms except the larvae of mosquitoes,
fungus gnats and black fly.
Though ticks are active through the mild days of winter, they tend to be most active in the heat of
summer where animals such as deer, cattle and even lizards roam, serving as hosts for feeding and
breeding. Adjust the timing and location of your gardening activities to keep yourself safe from harm.
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Use wide masking tape to stick and capture ticks that walk on you. When you do get bites, treat them
aggressively and seek prompt medical attention if disease symptoms occur.
We apply antiseptic insect repellent skin oil several times a day. The essential oils speed the healing of
bites and repel insects as they volatilize. The carrier oil smothers pests by shutting off their breathing
apparatus in the exoskeleton of their bodies. We think that if biting bugs light on oiled skin they don't
like that oily feeling on their little feet and proboscis. The moisturizing and therapeutic effects of the oil
are enjoyable as it protects us from some insect bites. This protection may last an hour.
The insect-repellent essential oils we find that are most effective are citronella, eucalyptus, lavender,
rose geranium, lemon grass, patchouli, sandalwood and vetiver. These oils, diluted in a carrier such as
skin-nourishing seed oils, vinegar or witch hazel seem to be effective against mosquitoes, gnats,
chiggers, ticks and biting flies. We have not found a repellent that is 100% effective. Essential oils are
volatile by nature; this means they evaporate quickly and must be reapplied regularly to work.
antiseptic insect-repellent skin oil
Avoid applying this preparation to mucus membranes, your eyes, open wounds and rashes. Oregano,
thyme and tea tree are very strong and pungent essential oils, so we suggest a skin test first; if it burns
when you apply it, do not use it or dilute it with more carrier oil.
1/2 cup almond, walnut or grapeseed oil
5 drops oregano, thyme or tea tree oil
5 drops rose geranium, lavender, lemon balm, peppermint or lemon grass oil
Pour the carrier oil into a clean, dark glass bottle and then drop in a total of 10 drops of essential oils.
Tighten the lid and shake well before every use. Label contents in bottle; keep out of reach of children.
Reapply to exposed skin when insects bite. Keep the bottle in a cool place and use it within two weeks.
Always test products containing essential oils on the inside of the arm before applying to larger areas of
the body.
insect repellent herbal vinegar
We pour our vinegars into spray bottles for easy application.
2 cups fresh insect repellent herbs
2 cups apple cider vinegar
Crush the herbs with a mortar and pestle. Place herbs in a clean, glass quart jar and cover with vinegar.
Use a plastic lid to seal the jar (vinegar corrodes metal). Shake everyday for 3 to 7 days. It is best to filter
the vinegar in a week and use it up within the year. The essential oils of the plants are volatile and
degrade with time. Store the vinegar in a cool, dark place. Label contents in bottle; keep out of reach of
children.
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The following herbs are some of our favorite insect repellents:
catnip (Nepeta cataria)
East Indian lemon grass (Cymbopogon flexuosus)
eucalyptus (Eucalyptus globulus)
lemon balm (Melissa officinalis)
lemon eucalyptus (E. citriodora)
lavender (Lavandula angustifolia and L. x intermedia)
lemon thyme (Thymus xcitriodorus)
mountain mint (Pycnanthemum albescens)
insect-repellent neat’s-foot oil
To discourage biting bugs from hitching a ride, we waterproof our leather boots with this combination. It
can also use it on leather gardening gloves and leather tool pouches.
1/2 teaspoon each eucalyptus and citronella essential oils
7 1/2 fluid ounces bottle neat’s-foot oil
Measure the essential oils directly into the neat’s-foot oil bottle and shake well before each use. Apply
to clean leather boots with a cloth. The leather will darken. Do not use on suede leather. Store in a cool
dark place. The storage life of this repellent is indefinite, however, it will repel more bugs when applied
to boots rather than left to sit in the bottle. Tip: Keep the application cloth in a labeled, sealed container
so that it can be used again. Label contents in bottle; keep out of reach of children.
gardener's foot powder
Athlete's foot fungus loves damp conditions caused by perspiration and watering chores. Lavender and
tea tree combat the fungus and the powders absorb moisture.
1/4 cup cornstarch
1/4 cup baking soda
10 drops each lavender and tea tree oil
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Measure all ingredients into a small bowl. Mix thoroughly and store in an airtight container. Dust feet
lightly before putting on shoes and after bathing. Store in a cool, dark place. Use within one year. Label
contents in jar; keep out of reach of children.
jewelweed vinegar
Jewelweed, Impatiens capensis, is a native plant in the Eastern United States that grows mostly in wet
places. The plant’s juice is a handy remedy for any itchy skin irritation. It grows in our gardens during the
summer. We simply crush the stems and leaves, then apply the juice to rashes and bites. Preserve the
plant’s juice in vinegar to keep it handy for use at any time. Vinegar is antibacterial and stings a bit. We
use organic apple cider vinegar when we prepare this and refer to this infusion as invincible vinegar.
2 cups apple cider vinegar
1 cup fresh crushed jewelweed
Place the jewelweed in a clean, glass quart jar. Cover with vinegar and seal the jar with a plastic lid
(vinegar corrodes metal). Label contents in jar; keep out of reach of children. Shake everyday for 3 days.
Strain the vinegar through cheesecloth. Store jewelweed vinegar in a tightly-sealed, dark glass container.
As we need it, we pour the vinegar into a spray bottle for easy application. Vinegar will attract vinegar
flies if left unsealed. After one year the jewelweed vinegar seems to lose some potency. Make fresh
every season.
Variation: After straining, add ten drops each insect repellent and antiseptic essential oils to one-pint of
the vinegar. We pour the vinegar into a spray bottle for easy application. We use the spray to treat itchy
skin conditions and to revitalize the repellent "cloud" around us.
Always test for individual allergic reactions to homemade substances before applying them to large
areas of the body. Simply drop a little of the concoction on the inner arm (elbow crease is convenient)
and wait 30 minutes to an hour, especially if you have allergies or sensitive skin. If the skin does not
redden or blister, you should be good to go.
The Medicinal and Health Benefits of Chile Peppers presented by
Susan Belsinger
Chiles are good for us
Most red chile peppers are quite rich in vitamin C as well as vitamin A. Green chiles, as well as
yellow peppers—both of which are essentially immature fruits—contain a lesser amount of both
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vitamin C and A. Chile peppers also are a good source of B vitamins, especially vitamin B6.
Peppers contain potassium, magnesium, iron and folic acid.
A few reasons why we should eat chiles daily:
Chiles fire up the digestive system and vitalize the stomach, colon, as well as the lungs,
stimulating and protecting digestive mucous membranes.
They are used to treat colds, flus and fevers as well as bronchial complaints. Capsaicin stimulates
receptor cells in the body, which signals the bronchial glands to produce more water which thins
down mucus.
The capsaicin in chiles increases blood circulation and body temperature, which causes
perspiration to cool down the body.
When applied to the skin, the capsaicin in chiles is used to treat aches and pains in joints and
muscles. A liniment containing capsaicin helps to desensitize muscle and skin pain, arthritis,
rheumatism and shingles.
The antioxidants in capsicums help to prevent damage to body tissues. In countries where chiles
are consumed regularly, the people have a much lower rate of cardiovascular diseases.
Here is an excerpt from an interview with registered dietician Erin MacDonald: In your
opinion, what are the top 5 benefits of eating chili peppers?
1. They can help lower LDL (“bad” ) cholesterol, which can reduce your risk of heart disease.
2. They can help lower blood sugar levels, which is important for people with diabetes or insulin
resistance.
3. They are an excellent source of Vitamin C, which acts as an antioxidant, boosts immunity, and
helps the body synthesize collagen.
4. They are a great source of magnesium, potassium, manganese, and iron, which help with blood
pressure and controlling heart rate.
5. Studies have shown them to be anti-cancer.
http://www.chilipeppermadness.com/chili-pepper-health-benefits/interviews-with-healthprofessionals-about-the-health-benefits-of-chili-peppers/an-interview-with-erin-macdonald-about-thehealth-benefits-of-chili-peppers
Jethro Kloss’ Herbal Liniment
This liniment recipe from Back to Eden, written by Jethro Kloss and first published in 1939, has been
used by herbalists for many years. He recommends it “for all pains, painful swellings, bruises, boils, skin
eruptions of any kinds, pimples, etc., apply every few minutes for an hour or two.”
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He also says it is effective for headaches (applied to the temples, back of neck and forehead);
rheumatism; toothache or sores inside the mouth (applied inside the mouth and outside the jaw); for
pain or cramps in any part of the body (applied externally); and for athlete’s feet.
2 ounces powdered myrrh
1 ounce powdered golden seal
1/2 ounce cayenne pepper
1 quart rubbing alcohol (70%)
Mix all ingredients together and let stand for seven days, shaking well every day. Decant, bottle and
label.
Infusion with Lemon, Maple Syrup and Cayenne
Back in the late 60s, when I spent a lot of time studying yoga in an ashram, I was introduced to this
drink, as well as golden milk—two wonderfully soothing and healthy beverages. This beverage has also
been used as the basis for a detoxifying master cleanse in many weight loss programs, however that is
not why I drink it. I enjoy it for its taste and for its throat-soothing properties.
Makes 1 cup
Juice of 1 lemon
About 2 tablespoons pure maple syrup
Pinch or two of cayenne
About 8 to 10 ounces of near-boiling water
In a large mug, combine the lemon juice, syrup and cayenne. Pour the hot water into the cup and stir
well. Sip and enjoy.
Marion’s Habanero Shrub
Our friend Marion Spear makes shrubs from all kinds of fruits and introduced us to shrub made with
habaneros; it is killer—hers is quite pungent. The Herbin’ League musical duo, Marion Spear and Tina
Marie, belt down shots of Habanero Shrub when singing at outdoor festivals. It really clears the pipes.
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We find this shrub an invigorating, delicious tonic and it helps keep germs at bay. It really helps with a
sore throat and colds and flus. We have made this with habaneros, fish peppers and fatali (as in fatal)—
and found all of them to work! Often we combine chile pepper shrub with equal amounts of elderberry
shrub for a double whammy against cooties. For less heat, use fewer chiles.
The recipe is easily multiplied; we make the vinegar infusion by the quart or half gallon and add honey
to sweeten to taste. The original recipe calls for near equal amounts of infused vinegar to honey,
however Susan prefers less honey, using about 2 to 3 cups honey to 1 quart vinegar. For the best
medicine, use local honey from near where you live. We give it as gifts to friends and family, who come
back for more.
Besides sipping this shrub, we add it to cocktails, tomato juice, salsas, soups and sauces and it adds a
great kick to cabbage en escabeche, coleslaw, wilted greens and it is excellent in salad dressings.
Makes 2 pints
About 1/2 cup ripe, prepared blemish-free habanero peppers or other chile peppers
About 2 cups organic apple cider vinegar
Less than 2 cups honey
Wearing rubber gloves, wash and halve or quarter chile peppers. Put the chilies in a sterilized pint-size
jar and pour in the vinegar. Cover tightly. Place jar in a cool place out of direct sunlight. We shake the jar
daily to activate the infusion process.
In two to four weeks, taste the vinegar—sometimes we leave the chiles in the vinegar for up to three
months. After the vinegar has been infused with the flavor and heat of the habaneros, and you are
happy with the taste—strain out chiles. Measure the infused vinegar and stir in honey to taste.
Fire Cider Vinegar
This elixir is well known amongst herbalists. I make this every fall after I harvest my chiles and
horseradish, to use throughout the winter months for a general tonic and to fight colds and flu.
Rosemary Gladstar created this recipe; the first time I tasted Fire Cider Vinegar was when I took
her “Science & Art of Herbalism” course in 2004 and have been making my own version ever
since; it is potent.
To make fire cider, prepare ingredients—I don't really measure—just sort of follow the recipe
loosely. I usually double the recipe so I have plenty for my family and some to share. I try to
remember to shake it daily and let it infuse for anywhere from 4 to 6 weeks—although if I need
it I use it even after just 24 hours of infusion. Sometimes, I strain it off and other times, I just
decant it as needed. Some folks like to add a little bit of honey to make it more palatable, which
also is great for coughs or a scratchy throat.
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Makes 1 generous quart
1/2 cup grated horseradish root
1/2 cup chopped onion
1/2 cup grated gingerroot
1/8 cup chopped garlic
1 teaspoon ground cayenne pepper or 1 or 2 minced cayenne peppers
1 or 2 lemons, halved lengthwise and sliced
1 quart organic apple cider vinegar
About 1 cup honey, optional
Place all ingredients in a quart jar and cover with apple cider vinegar. Cover tightly and label jar. Steep
for 8 weeks, strain into a clean jar; add honey if desired.
Fermenting Chile Peppers
The benefits of fermenting chiles rather than pickling them are many. Fermentation results in
probiotics which are great for our digestive systems. Since there is no need to heat the peppers as
in canning, they retain more vitamins and minerals, so they are a fresh vital food.
Mountain Feed & Farm is a great source for fermentation products from crocks and airlocks like
the “Perfect Pickler” as well as canning jars, lids and farout drinking lids, not to mention
fermentation books. Sign up for their weekly newsletter or check out their recipes, which are full
of great information and inspired preservation techniques. Here is a link with an easy recipe for
fermenting your own chile peppers: http://www.mountainfeed.com/blogs/learn/39471745fermented-jalapeno-peppers-the-most-delicious-pickled-peppers
Here is a link to a video of me showing you how to ferment chile peppers.
http://www.vegetablegardener.com/item/61883/fermenting-chile-peppers
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Susan Belsinger became an official chile-head while traveling through the southwestern U. S. and
northern Mexico, doing research for New Southwestern Cooking co-authored with Carolyn Dille,
Macmillan, 1985, and reprinted as Classic Southwestern Cooking, Prima Press, 1994, and then again in
1996 by Jessica’s Biscuit. Co-author of The Chile Pepper Book: A fiesta of fiery, flavorful recipes,
Interweave Press 1999, Susan has grown (well over 50 types!) and cooked with capsicums for over 30
years. She also contributed to Chile Peppers, one of the 21st Century Gardening series published by
Brooklyn Botanic Garden and has published numerous The Chile Pepper Calendar over the years (look for
her newest calendar Chile Peppers, Herb of the Year 2016).
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