Wild Farmacy

Discover the healing beauty of dandelions, wild violets and cleavers

words: Audrey Baron

Do you feel yourself coming alive when spring begins to show herself? This feeling reminds us that we are connected to the natural rhythms of the earth. We begin to spring up in a sense when the earth is waking from her slumber. Our spring medicines are also waking up and peeking out from the soft earth to bask in the sun’s rays and bring us nourishment and healing.

Our wild foods, especially in the spring, bring such potent nourishment and medicines. It’s as though they understand we have been cooped up, missing the sun and eating heavier foods. Herbs such as dandelions, violets and cleavers bring deep nourishment and remedies to support the lymphatic system, the liver, kidneys, blood and more.

Note: In picking any ingredient, especially those that are wild, please be aware of the chemicals that may be in the dirt or on the plant.

Dandelion (Taraxacum officinale) is one of my most-used herbs and a great one to start with because just about everyone can identify a dandelion and she grows just about everywhere. Her yellow blooms begin to show up in early spring in yards, fields and along the roads. These sun-like flowers are one of the first foods for pollinators and one of the first wild foods for those who forage.

The leaves and roots of the dandelion are where the strong medicine really comes in. The leaves can be harvested most anytime, but they are most tender and delicious in the spring. You can add the leaves to salads, into soups or even juice or add to a smoothie. Dandelion leaves are highly mineral-rich and have a diuretic effect, moving the internal waters of the body. They can also be made into a tea to soothe and brighten the skin.

Dandelion roots can be harvested in spring or fall and are my favorite part of the plant to use. Every fall, I bring my root harvest into the kitchen, wash well and chop. I bake at 200°F until the roots are completely dry and have an aroma of chocolate. They can be stored in a glass jar for up to three years and used to make tea that supports the liver and kidneys and beautifies the skin.

Roasted Dandelion Root Tea

First things first: Harvest those dandelion roots! Once you’ve washed and chopped your roots into small pieces, place onto a baking sheet. Bake at 200°F until your kitchen begins to smell like chocolate. Allow to cool and keep your roasted roots in a jar to make the following tea.

2 tablespoons roasted dandelion root

4 cups filtered water

Small cinnamon stick

Pinch of cardamom (or half of a cardamom pod)

Bring the 4 cups of water to a boil, add the dandelion root, cinnamon and cardamom and simmer for 20 minutes. Strain and pour into a mug or allow to cool and add ice.

The purple peppering of the yards in spring, when visited up close, will most likely be the wild violet. (Viola spp.). These sweet flowers are not just for our viewing pleasure, they also offer useful medicine. Violet is known to support the lymphatic system and to help soothe inflammation. One might choose violet when they feel their lymph nodes are swollen (especially around breast tissue) or when they have an inflamed, hot and irritated feeling. This purple beauty could be perfect to help soothe a dry cough and conditions such as bronchitis. Violet also has an affinity for tending to the emotional heart. One can make a tea with both violet leaf and flower. This wildflower is also a food! High in nutrients such as vitamins A, C and magnesium, you can add her flowers and leaves to a salad and enjoy her wild nourishment. You can dry her flowers and leaves and keep in a dark cabinet for up to a year to use for your teas.

Violet Flower Honey

On a beautiful spring day get close to the ground and feel the child in you wonder as you harvest each small purple bloom from the violet. You want about a cup of flowers. You receive a bonus if you hum a tune to the flowers while you harvest.

1 cup fresh violet flowers

1 cup raw local honey

Pour half of the honey into a half pint jar and add the violets. Pour the remainder of the honey over the flowers. Set aside for 4–6 weeks near a window or sunlight-filled area to allow the violet flavor to infuse the honey. Do not strain. Use the honey with the flowers in your tea, on toast or by the spoonful.

Do you have a desire to connect to your local community, to local food and plant medicine or have a desire to learn how to start an organic garden?

Wild Moon Acres is a small urban farm 15 minutes from downtown Indianapolis, started by chef and herbalist, Audrey Barron and husband Sam. Established in 2016 and using permaculture and regenerative growing practices to grow fruit trees, elderberry bushes, mushrooms and medicinal herbs.

Offering a variety of programs and workshops centered around herbalism, homesteading, permaculture and more with a mission to provide products and education that support customers in their quest to thrive and live their most vibrant lives.

Wild Moon Acres is open for school field trips and tours.

Find

Cleavers (Galium aparine) are most known to attach themselves to you with their tiny hairs all over their stems and leaves as you walk past. Some say cleavers may have been the inspiration for the invention of Velcro. This unassuming green plant is my favorite lymphatic mover. She arrives in spring, ready to help get things flowing in the body, moving stagnant energies and toxins. She can easily go unnoticed as she grows along the ground, with the tiniest white flowers, but her ability to get lymph moving is powerful. I like to make tea with her fresh stems and leaves in the spring. Ice cubes made of freshly juiced cleavers can be used throughout the summer, adding to drinks and soups.

Cleavers Ice Cubes

Large basket of fresh cleavers

½ cup filtered water

2 tablespoons lemon juice

Run your fresh cleavers through a juicer, giving you the bright green juice of the leaves and stems. Once juiced, add a bit of water to the juice with a squeeze of lemon, stir and pour into ice cube trays. Use the cubes to add flavor to any drink.