Herb Profile: Yarrow (Achillea Millefolium)
Description:
A naturalized perennial flower of the Aster family, this European native is a famous hit with pollinators and herbalists a like. The leaves and flowers are used, harvested from the top 6-8" of the stalk. Lacey leaves and tiny clusters of rayflowers. Some varieties have been domesticated to offer many colors, however we prefer the wild white for medicine! Our evolutionary history with this plant predates Homo sapiens -  pollen of yarrow has been found in abundance in a cave previously inhabited by Neanderthals from over 60,000 years ago. 
 
Nutrition:
Yarrow is decidedly not a food plant, considering its strong bitter and astringent taste. It is used the world over as a first aid plant because of its antiseptic and styptic nature - it stops bleeding and kills germs, that is. It contains a volatile oil called azulene, as well as other compounds that have been shown to reduce swelling and inflammation. 

Storage:
Yarrow is used either fresh or dried. Store dried yarrow in a paper bag or other container out of direct sunlight. 

Use: 
My favorite way to use yarrow is to tincture it. A tincture is an alcohol-based extract of an herb. I use the tincture with baking soda to brush my teeth, as an astringent pore-minimizing and acne reducing wash for my face, or on minor cuts. You can also boil the herb in water and steam  your face over it to even face tone and invigorate the senses. Bonus points if you take what's left over, strain it, and add it to the bath for a full-body tonifying soak. 

Sources:
Rodale's Encyclopedia of Herbs
Moonwise Herbs
The Gift of Healing Herbs by Robin Rose Bennet 
The Magic and Medicine of Plants - Reader's Digest
Our own experience!​

Herb Profile: Elecampane (Inula helenium)

Description:
A photogenic member of the sunflower family, Elecampane is near and dear to my heart. Not only because it grows resiliently, offers much nectar for pollinators, breaks up hardpan with its thick taproots, outcompetes even the most vivacious weeds, and looks just gorgeous.... But because there is truly no other flavor or aroma like the intoxicating roots of this plant. I love it and I hope to never go through a winter without delicious elecampane vinegar, honey, oxymel, and tincture! 
 
Nutrition:
Our dear friend elecampane is a valiant ally of the respiratory system. Native Americans herbalists have used it for lung and bronchial infections, mixed with comfrey root and spikenard root. In China, it's been used to make syrup, lozenges, and candy as a remedy for bronchitis and asthma. It's also helpful for digestion and soothing discomfort associated with menses, as the Romans enjoyed it.

Storage:
While elecampane roots are on the delicate side, they can be stored for 3-4 days before using. If drying, chop and dry right away on a screen or towel in a low light area with good ventilation - think box fan! 

Use: 
Tincture, oxymel, infused honey, dried, or vinegar! All are about the same process, but with different menstruum, or liquid used to make the extract. All you need is probably already in your kitchen - a knife and cutting board, a jar with a tight fitting lid, and whatever menstruum you chose. 
Check out the Moonwise Herbs website to learn how to make elecampane oxymel! 

Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!​

Vegetable Profile: Radicchio (Chicorium endiva)
Description:
Radicchio is a chickory, among frissee, escarole, and endive. It's a member of the Aster family, it's an ancient food and known around the world. Italians first cultivated it from the wild plant, relishing its tender, crunchy, and bitter leaves.
 
Nutrition:
Like lettuce, radicchio has a cooling action that limits inflammation, supports the circulatory system, and tonifies the gallbladder and liver. It contains inulin, which is known to help regulate blood sugar, and the root can be used medicinally. It contains a good source of calcium and potassium. 

Storage:
Store like you would lettuce, in a water tight container in the fridge for 3-5 days. Better to cut it up only just before using. 

Use: 
Braise, blanch, or grill with generous amounts of fat to unlock the full flavor potential, as well as soften and incorporate the bitterness. It does very well when paired with something sour, be that a vinegar based dressing or sauce, goat cheese or sour cream, or pickled vegetables. 
​
Sources:
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!​
​