#yyj Winter Back Yard Foraging Calendar & Guide

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com


These are usually the first plants up in abundance before spring starting in December.  Some are edible, & medicinal while others can only be used in essences.  A few are considered super-foods with high amounts of Vitamin C, minerals, antioxidants and more.  Many of them act as a spring tonic that stimulate the body to detox and cleanse and many of them support colds, the flu and allergies that go with the season.

Keep in mind that they are only consumable if grown naturally and without chemical fertilizers and pesticides.

What’s growing in your backyard?

Bergina Flower

Essence:  trusting your own experience

Bergina Flower photo-Renee Lindstrom

Flowers:  December

Flowers:  Essence

Chakra: Root

 

Native to Asia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Black Medic (medicago lupulina)

Black Medic from Renee's Oakland Garden

Black Medic Weed

 

Flowers & Leaves:  Early March 

Flowers & Leaves:  Culinary, Essence, Herb, Laxative

Seeds:  Ground into flour

Taste:  Alfalfa like

Chakra:  Solar Plexus

 

Native to Europe & Asia where it is considered a pot herb
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Butterbur (Petasites hybridus)

Flowers:  February, March

Flowers & Leaves:  Culinary, Medicinal, Tincture, Infused Oil, Flower Essence

Roots:  Medicinal – Tea

Taste:  Flowers unique earthy taste, stalks celery like, bitter

Chakra: Throat

 

Buy Canadian Butterbur Seeds

Native to Europe & Asia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Chickweed (Stellaria media)

Essence:  peace & unity

pic by Renee Lidnstrom

Flowers:  December through Spring

Flowers, Seeds & Leaves:  Culinary, Essence, Medicinal, Tea, Tincture, Infused Vinegar, Infused Oil, Flower Essence, Bath Infusions, Soap Making

Taste:  Grassy, like corn silk

Chakra:  Throat & Root Chakras

 

 Buy Canadian Chickweed Seeds

Native to Europe
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Cleavers/Clivers (Galium aparine)

Flowers: March

Flowers, Seeds & Leaves:  Culinary,  Medicinal, Infused Vinegar, Infused Oil, Flower Essence, Coffee Substitute, Topic Skin Remedies

Taste:  Young leaves in February taste Fresh

Chakra:  Crown

 Buy Canadian Cleaver Seeds

Native to Asia, Europe & North America
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Lesser Celandine (Ranunculus ficaria)

Essence:  empowering choices & decisions

DSC_0983

Flowers:  March

Leaves & Roots: Medicinal,  Infused Oil, Flower Essence, Vinegar

Flowers: whiten teeth!

Taste:  Spinach like

Chakra: Crown, Throat and Root 

Native to Europe & Asia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Daisy – English (Bellis perennis)

Essence:  ‘Focused & Grounded’

English Daisy

Flowers:  February

Flowers & Leaves:  Culinary, Fresh in salads or as garnish, Infused Vinegar, Infused Oil, Tincture, Flower Essence,  Tea, Medicinal

Taste:  Mildly sour

Chakra:  Crown, Brow, Solar Plexus & Root 

 

Buy Canadian English Daisy Seeds

Native to Europe & Asia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Dandelion (taraxacum)

Essence:  emotional & mental balance

Dandelion

Flowers: March

Flowers, Leaves & Roots:  Culinary – Flowers & Leaves: Fresh in salads, Jelly,  Medicinal, Infused Vinegar,  Infused Oil, Tinctures, Teas,  Flower essence

Taste:  Earthy, nutty & bitter

Chakra:  Brow & Solar Plexus

 

Buy Canadian Dandelion Seeds

Native to Eurasia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Hairy Bittercress (Cardamine hirsuta)

Essence:  Clarity & Heart Perception

2017-03-27 11.20.08Flowers:  February

Flowers & Leaves:  Culinary, Fresh in Salads, Soups, Stews, Salsa, Pesto, Infused Vinegar, Infused Oil, Flower Essence

Taste:  Peppery

Chakra: 3rd Eye Chakra

Native to Eurasia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Purple Dead Nettle

2017-03-27 11.19.07

Leaves:  March

Leaves:  Culinary, Fresh in Salads, Soups, Stews, Medicinal, Flower Essence, Tincture,  Infused Oil, Infused Vinegar

Taste:  Mild Kale Flavour

Chakra:  Sacral

Native to Europe & Asia
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

  Wild  Violets

DSC_0984

Flowers: March

Flowers & Leaves:  Culinary, Fresh in Salads, Garnish, Decoration, Medicinal, Tea

Taste:  Fresh, Green, Peppery

Chakra:  3rd Eye, Throat, Heart & Root

 

Native to Canada
grown in the Pacific Northwest – #yyj’s Victoria B.C.  on Vancouver Island

Go to #yyj Spring Back Yard Foraging Calendar & Guide

More on #yyj Winter:


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Copyright 2014 – 2019  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000

Purple Dead Nettle (Lamium purpureum, Lamiaceae)

by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com

EdibleMortartea kettle

2017-03-27 11.19.07

Also Known as:  Red Deadnettle

Uses:  Culinary, Medicinal, Incense

Parts used:  Seeds, Flowers and Leaves

Preparation: Poultice, Smoothies, Tincture, Tea Infusion, Tonic, Vinegar

Recipes


  • Governed by:  Venus

Culinary

Purple Dead Nettle is a fun and nutritious plant that is a part of the mint family.  It is high in iron, vitamins and fiber and you can add it to soups, stews, a stir fry and salads.  The leaves, stems and flowers can be used.


Health & Wellness

As an antioxidant Purple Dead Nettle can improve one’s immune system and help fight infection.  It  is a natural anti-inflammatory, antioxidant and has antifungal and antimicrobial properties.  It is an anti-allergen which helps protect allergy sufferers from infections of the throat and bronchi.  Bruised leaves can be applied to skin to stop bleeding.  It has also been used as a pain reliever for joints.


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.


Copyright 2014 – 2018  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000

Celebrating milestone with nature’s beauty

by Renee Lindstrom, GCFP

This is the time of year to have a birthday!  Imagine the edible bounty that is on display almost moment by moment as it emerges!  To celebrate with a good friend the morning began with foraging out in the yard.

Garnish

The edible garnish you see are pansy, cherry blossoms  forget me nots on the celebratory dessert.   On the plate the edible garnish you see fresh native current (of the Pacific Northwest), wild English daisy, dandelion, rosemary, butterbur, polyanthus, forsythia and oxalis flowers, wild garlic chives, and columbine leaves. The hard boiled egg was dyed with scotch broom flowers the evening before.  

Salad

The salad the ingredients was what was available that morning.  We had overwintered veggies; red lettuce, small kale and Swiss chard leaves, hairy bitter cress, purple dead nettle, dandelion, malva, yellow dock and herb Robert leaves (weeds),  rosemary, mint and oregano leaves, angelica and fennel, chives and the leaves from the flowers; creeping jennyoxalis, barren strawberries, butterbur, hollyhock, forget me nots.  

Soup

Began with a beef broth and miso.  The ingredients added came from the yard.  These included overwintered leeks, kale and Swiss chard together with a few herbs, rosemary and oregano.  Sprinkled on top – rosemary flowers.

Tea

Tea was a wonderful infusion of bay laurel leaves!

Keeping it simple, for me,  heightens the flavours of all the ingredients and there isn’t the heaviness of eating afterwards, only a sense of full filled that lasts through out the day! That means no snacking!!!!

I heard back that this was the best birthday lunch ever!


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

#edibles in grocery parking lot

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

IMG_20170329_102440_783

Edibles in local grocery parking lot

Here are some of the same edibles that I find growing in my own yard in a tossed salad.  In eating ingredients closer to the growing source, from ground to table, I am noticing a difference in my addictive cravings, levels of hunger, clear-thinking processes, increased alkaline feeling in mouth and stomach, cleaner teeth, faster  metabolism and more restful with increase in deep sleeping.

This inspires a question about the possibility of feeding many.  If our Greater Victoria Communities no longer spray public areas and have banned it in public grounds, why not? Are there programs that edible weeds and flowers are apart of  our #yyj food programs?   Is anyone showing low incomer’s the availability of this free food resource to cut down on their bills?

What I am learning in researching the health benefits of these different plants is that they are full of free vitamins, minerals, antioxidants, etc. What is most important is the fact that our bodies are designed to ingest this goodness from this source much easier than processed and pharma manufactured ones.  Why? I believe from ground to table is more in alignment with our ability to process the ingredients.

Are you inspired to forage?  If so, Dandelions, Purple Dead Nettle, Cleavers and Chickweed are excellent starter plants to add to your tossed salad greens.  They are easy to identify and you can eat both flowers and leaves.  You can also use them to make tea.  (Learn more about these plants.)


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Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Back Yard Salad in March!

by Renee Lindstrom, GCFP

Foraging for the day’s yard salad ingredients we found these to add to the garden parsley, swiss chard and kale that is emerging.   Bowls were overflowing and it’s only the end of March!


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.