Loose Leaf Notes

-The following first appeared in The Floyd Press on June 15, 2017.

Attendees at an Herbal Play Day, held Saturday at Riverstone Organic Farm, learned how common herbs can be used for home remedies and for food. They picked red clover, were shown the nutrient rich spring greens, drank lemon balm water and learned that poke berries make a great red dye.

The Play Day was led by Katherine Chantal, an herbalist in the Wise Woman Tradition who has been practicing and teaching how to use local herbs for food and medicine for over 40 years.

She guided about 20 attendees on an herb identification walk on the farm and shared her knowledge and personal experiences using herbs in teas, tinctures, poultices, infusions and more.

Standing by a young mullein plant, Chantal recalled treating her son’s earaches when they were young with an infused oil made from mullein flowers. “And the leaves are great for respiratory issues,” Chantal told the group, adding that they can be used to make a tea. The great mullein plant almost looks like a corn stalk when it’s mature, she said.

Other herbs (often considered weeds) that Chantal identified and listed the benefits of included dandelion, yellow dock, plantain, chickweed, lambs quarter, nettles and more. “So many herbs have more than one medicinal property and crossover as to their value and what they can do,” Chantal said.

Following the herb walk, the group enjoyed a lunch, prepared by farm co-owner Jackie Crenshaw with culinary herbs and other ingredients grown or produced on the farm.   A cucumber rice dish incorporated sushi ginger, mint and cilantro. Chervil, parsley and chives were added to a quiche made with farm eggs. Chantal chopped herbs that the group collected on their walk into a garden salad.

After lunch Chantal demonstrated how to make a healing salve, used to treat rashes, scrapes and bruises, itches, stings and chapped skin. She added warmed beeswax to thicken an oil infusion of comfrey and plantain. Attendees each took home a jar.