Natural Hair Loss Remedy

Naturally dyed hair with indigo and henna. 

The aging process. Sometimes it’s a thorn in my side, other times, it feels comforting. You know… like that warm feeling you  get when you’ve given someone  a good piece of advice based on your past  experiences so that they might not have to climb those rocks you did…and then they thank you for it cause it really worked for them. Yeah! A great feeling. But then there’s that thorn….a thorn that no matter what you do or whose advice you follow, it just won’t come out.

     My thorn: chronic hair loss. I’d really been fighting this uphill battle for about 3 years now. Initially, I was convinced that my age (I just hit 50) was the leading factor. My MD said, “It’s your age. Women approaching Menopause often experience this problem. Eat a healthy diet and take vitamins. But, it probably won’t help. It’s most likely an Estrogen issue.” Hmm, ok…an Estrogen issue. So I loaded up on Phytoestrogens, vitamin supplements like C, D, E, and Zinc along with my healthy diet and….my hair kept falling out. Next possible solution: Stress reduction. Everyone knows that stress can have some pretty serious side effects on the body; one of those being hair loss. I had a lot of stress, to put it lightly. So I eased back on my business, started practicing Yoga on a regular basis, and taught myself how to not take everything so severely. Yes, I’m a bit Type A. Not extreme, but it’s in my nature to be a bit of a perfectionist. Well, guess what? My hair STILL kept falling out…in handfuls. The situation really was getting scary. I thought, “If this keeps up, I’m going to need to start wearing a wig in a year or two.”

     And then I stumbled across several blogs and websites written by women (of all ages) who had suffered from hair loss problems and/or were providing information about addressing the issue as allergy related and not nutritional or age. OMG! Why hadn’t I ever thought of that? I’m so puritanistic about the foods I put into my body: Gluten free, no processed sugar, high fiber, minimal animal protein, etc. But, I never once thought about the products I put on my head. After all, these high end store bought concoctions smelled so good and WOW, did they make my hair shiny! How could they be bad for me? The more I began to research, the more I recognized the symptoms I was experiencing were allergic reactions.  Even many of the advertised “All Natural” products aren’t really as natural as they claim. They’re full of toxic chemicals like PPD (Para-Phenylenediamine: found in almost all hairdyes, even the natural ones!), Sodium Laureth Sulfate (in many shampoos, yes even the natural ones but under different names; sneaky!), and Parabens (in many conditioners). These are just a few of the nasty chemicals found in most common store bought products and the list is endless. Many of the companies that produce hair products alter the ingredient names so that they sound natural and…healthy.

     So, once I discovered this well-kept secret, I decided to find the most natural products I could for myself and then try them out to see was I really having nothing more than allergies? To make a long story short, I settled on homemade Soapnut/castille soap shampoo, Argan oil (for combing out – I have long hair), no conditioner, and henna/indigo dye (every 3 weeks). Result: my hair stopped falling out immediately! Oh yes, I do have normal daily hair fallout, but the handful days are gone and my bathroom trash is now full of tissues and Q-tips and not my long beautiful tresses. My hair is healthier and fuller, too! Hair has even started growing back in places that were beginning to bald. I’m ecstatic! And…my thorn is gone.

I’m listing my favorite places where I get my supplies from so that, hopefully, if you or anyone you know is suffering from mysterious hair loss this article might be of service to you and those you care for. Have a blessed day full of love, peace, and good health!

1. Mountain Rose Herbs – www.mountainroseherbs.com

     This is where I get all of my herbs and oils from. One of the few places online to find Soapnuts. Small quantities and bulk pricing available.

2. Mehandi – www.mehandi.com

     Favorite online source for Henna and Indigo dye. Their products are tested for purity and this site has a wealth of information concerning Henna, Indigo, and the hair coloring process. Their customer service is very helpful if you have questions.  (By the way, using henna isn’t just for achieving red hair! For dark hair, blend henna and indigo to get a fabulous dark color mix. My hair is medium dark brown with red undertones. If you don’t want red undertones, then add Amla to the mix and it will tone down the henna. I add fresh ground Cloves and Cardamom to my mix and my hair smells divine for weeks.)Messy… but so worth the trouble!

3. Trader Joes – www.traderjoes.com

     Best price I’ve found for Dr. Bronner’s Liquid Pure Castille Soap. My favorite is the Peppermint!

Dried Soapnuts

Soapnut Shampoo Recipe –
     5-6 soap nuts
     2 Cups Water
     ¼ C. Liquid Castille Soap (optional) 

In a small pot, boil Soapnuts in water at medium heat for about 20 minutes. Let cool. Strain liquid into glass jar/container. Add Castille Soap & then mix. (You can add more Castille soap if you really prefer a lot of lather in your shampoo. Soapnuts do not lather.) Pour needed quantity onto hair, work well into scalp and hair, and clip up for about 5 minutes while you’re shaving and showering. Rinse thoroughly. (Note: this shampoo needs to be refrigerated; will keep for about 4-5 days. Also, don’t get this in your eyes. It burns!! If you do, rinse your eyes really well. It may take several tries. You won’t go blind and, trust me, you’ll never let it happen again.)

Fire Cider Season

It's that time of year again! Cold & flu season are in full swing, so I've been busy making fire cider to keep sickness at bay. If you've been with The Wildcraft Chronicles since the beginning, you'll remember we posted a recipe just last year. I decided to revise the ingredients just a bit, hence the reason for this blog post. I originally found this wonderful concoction in Rosemary Gladstar's Herbal Recipes for Vibrant Health; although her recipe is quite potent, I like to add a bit more kick to mine. You can always adjust the spiciness according to your liking. As for my taste, the spicier, the better.

If you have absolutely no idea what I'm talking about, well then, you're in for a treat! Fire cider is a wonderful way to start the day. This special concoction is quite similar to pickled vegetables in brine. The only difference is that the brine is the most important part. Taking a few tablespoons of the spice infused vinegar protects your immune system and warms up your entire body--great for those cold mornings when it's hard to get out of bed! In addition, it's incredibly beneficial for those of us with bad blood circulation (like diabetics). Last year was the first time I made fire cider, and I can honestly say that it improved my overall health and even prevented me from catching any serious illnesses, like I usually do.

I found that fire cider also makes for a wonderful gift as well.  Nothing like ensuring your loved ones stay healthy this year!

Fire Cider
ingredients:
1 large onion, chopped into wedges
1 tbsp grated ginger
1 tbsp grated horseradish
1 pepper (I used an Anaheim pepper, mildly spicy)
3 cloves of minced garlic
1 tsp turmeric
1 sprig of rosemary
1/8 tsp cayenne
2 chunks of dried ginseng root
Honey to taste
Apple cider vinegar with mother 

preparation:
 1. Place all of the herbal ingredients into a jar. Pour enough apple cider vinegar to cover herbs, leaving an inch of "breathing space". Seal jar tightly, shake, and place in a cool, dark place for 30 days. Remember to shake your jar once a day.

2. After 30 days, separate the vinegar from the herbs and spices. You can either toss the herbs/spices or keep them refrigerated in a separate jar (I like to add them to salads or just eat them plain. The onions are especially delicious!). Take a teaspoon or two every morning for best results.

Garlic Ginger Cough Syrup

Do ya'll remember me mentioning that I was sick earlier this week? Well, it wasn't just any old cold... it was the whooping cough.

Even though I had been vaccinated as a child against this old-timey disease, it took a swing at me anyway. There's been a recent revival of this epidemic in the U.S. and it's grown to withstand our vaccines. For those of you who are unfamiliar with the symptoms of whooping cough, they include:  a dry and harsh cough, "coughing spells" that can last up to five minutes, and even turning red/blue from the violent, prolonged coughs. Although this infection is more likely to develop in children, adults can get it too. In fact, as the symptoms get worse, your body begins to suffer from exhaustion and you are more likely to force a hernia or even crack a rib.

Honestly, I've  had quite the number of painful and troubling infections in my life, and this ranked number 2! Although whooping cough can easily be remedied with antibiotics, I really didn't want to visit the doctor. I don't particularly like antibiotics--they are over-prescribed and are actually the reason why so many diseases are mutating and making a comeback. In addition, they completely dishevel the balance of your digestive system. Anyway, I decided to treat myself with herbs and natural remedies. If things got too serious after a few days, then I would make a visit to the doctor. 

Firstly, let me tell you just how much I enjoy creating my own remedies. As a wildcrafter, you are your own healer. Preparing the herbs and spices is a ritual in its own right. It's the process and the tender love and care which you prepare your ingredients that makes them so powerful and healing, instilled with your good intent and personal magick. Likewise, if you trust in the gifts of nature, you will certainly have a better chance for a speedy recovery. 

Among the MANY natural remedies against whooping cough, I found two which easily accommodated my spice cabinet. The first was incredibly simple, and something which I actually do quite regularly to fight off other illnesses. Since whooping cough is a bacterial infection, a natural and potent antibiotic that can begin fighting off this illness is none other than garlic! While eating a couple cloves a day was a bit unsettling for my stomach at first, I soon realized how my overall energy improved within a few short hours. On top of that, I found another fast and simple way to ease my coughing: cough syrups from the general drug store seemed to have absolutely no effect on my cough,  so I took it upon myself to make a homemade, natural cough syrup. Here's a brew that I created using several recipes:

Natural Cough Syrup
ingredients:
1 cup of water
1-2 minced cloves of garlic
1 teaspoon of fresh ginger
1/8 tsp of turmeric
1/8 cup honey

method:
Bring the water to a soft bubble over medium/high heat. Throw in the garlic, ginger,and turmeric and lower to a simmerfor five minutes. Finally, turn off the heat and add honey. Take as often as needed.

The syrup is simply magic. It tastes absolutely heavenly and it completely settled my nagging cough. This syrup doesn't just treat whooping cough, it's soothing enough to apply to any throat problem. The garlic, honey, and turmeric all clear bacterial infection, while the ginger helps with inflammation and irritation.

I do encourage you to keep healthy and seek natural remedies before sick season fully sets in. It's never too early to prepare. And if you care to learn more about whooping cough and natural remedies, I highly suggest you start here. 

Love & Light

Hearty Chicken Barley Soup

It's been a while since I've posted anything food related, hasn't it? Well, you'll be happy to know that I found a new favorite! 

I was recently inspired to cook a comforting meal as a result of being sick. I couldn't decide between cooking a beef barley soup or a chicken noodle, so I combined the best of both. I love the hearty texture of a beef barley soup, but I knew that the chicken broth would soothe my stomach. The result was a healthy and nourishing meal that enriched my aching body. 

But, before I hand over my recipe, let me first enlighten (or bore) you with a history lesson regarding the Celtic peoples and how they used barley. Barley was a staple to the Celtic diet. Although they utilized this ancient grain in baked goods, like bannock, as well as beers, they also regularly made soups and porridge.  Since barley is extremely fibrous and has a high content of maltose (sugars), it was the perfect grain to sustain whole tribes during the colder months and kept the Celtic people healthy and energized.

In addition to the barley, adding herbs to your soup is a wonderful way to enhance taste as well as health benefits. For this particular soup, I added parsley and thyme. Parsley is a diuretic, which basically encourages urination and thus clears the system from any toxins. Thyme is a warm, sweat-inducing herb which is excellent for ridding oneself of the common cold or even fever. It is quite the versatile herb and is a curative for a sore throat and even whooping cough. The healing powers of herbs never cease to amaze me.

Now, as promised, the recipe:

Hearty Chicken Barley Soup

Serves 4-6, Prep./Cook time ~90min.

Ingredients:

1 tbsp olive oil

1/2 large onion, diced

2 large carrots, peeled and chopped

3-4 stalks of celery, chopped

8 cups of chicken stock

1 1/2 cup of pearl barley

3 skinless chicken breasts (boneless optional)

1 tbsp of parsley

1 tbsp of thyme

Salt & pepper to taste

Preparation:

After peeling and chopping the vegetables, add the olive oil to a large cooking pot and heat to medium/low heat. Throw in the onions first, until soft and wilted, followed by the carrots and celery. Continue cooking veggies until the onions begin to caramelize. Then add in chicken stock and barley. Turn heat up to medium/high. Once the soup comes to nice bubble, lower the stove top to a medium heat, add in chicken breast, parsley, and thyme, and cover with lid. Continue to cook for 30 minutes. Then remove the chicken, shred, and return it to the pot. Add salt and pepper to your liking and the soup is ready!

Of course this meal pairs best with freshly baked bannock bread. Enjoy!

Moonwater

Last week I attended my first Spiral Dance in celebration of the Spring Equinox. It was a beautiful gathering and I was glad to have been a part of it. Since we've been experiencing very little rainfall, the purpose of the dance was to invoke the spring rains. Starhawk, a very well known and respected figure within the spiritual community, led the dance recounted the story of Persephone. We all sang and danced round and round until we came to the center and then spiraled back out. It was quite entrancing.

Anyway, you can't imagine how much rain we've gotten since then (thank the goddess, we needed it!). Lucky for me, I've also been running short on moonwater, so the rains were just the thing I needed to replenish my supply.

Simply put, moon water is water that has been set out under the light of the full moon. It is said to have certain healing properties and promotes growth.

Moonwater can be used in all sorts of ways:

• Sprinkled atop my herb garden, the rejuvenating properties of the moon intensify the properties of each plant. The plants tend grow healthier, heartier, and have increased healing abilities. 
• Many people also like use it as an offering upon altars. It's a meaningful way to keep water upon your altar in lieu of the four elements (water, earth, air, and fire), or to represent the three realms (sky, land, and sea).
• Some like to use it for scrying as it holds a much higher vibration than does most water and has thus been "touched" by the gods.
• Legend says that moonwater even has the power to attract certain garden faeries to keep watch and tend your plants while you are not looking. I certainly believe they do!

So how does one acquire moonwater? Well, it's quite simple really. All you need is a little rainwater... or a lot depending on how much you wish to use. I usually collect the rainwater in a large goblet, but you can use anything really. Even a plain bucket works! Store your rainwater in a glass bottle or jar. Whence the full moon graces the sky, leave your bottle of rainwater under her gleam and watch as the she bestows her blessing unto you. You may collect your bottle of water the next morning. Voila, moonwater! Happy collecting!

The Charms of Chard

If there is one leafy green that I could never get tired of, it would have to be chard. Lucky for me, my chard clusters not only bloom once but twice a year. Score! As you can guess, I've been harvesting my fair share of these leafy greens lately whilst including them in as many dishes as possible. Regrettably, I've also been racing against those pesky snails in my garden; apparently they love it just as much as I do.

Chard is one of the healthiest foods you can eat and varies in numerous colors--it adds vibrancy to dishes, but also serves as one of the more practical vegetables, packed with all kinds of vitamins (A, K, and C). It's also incredibly easy to grow. You can plant seedlings anytime from early spring to late summer and still have a decent first harvest. You can always expect chard to stay in bloom longer than either kale or spinach.

One of my favorite dishes which includes kale is colcannon. Though traditionally made with cabbage (it's a Celtic/Irish dish after all, go figure) and potatoes you can really substitute any leafy green to your desire. With a mixture of creamy mashed potatoes and fair heap of rich greens, this dish is a definite addition to my comfort food list.

Colcanonn 

Ingredients:4 potatoes, peeled, boiled and mashed
1/4 stick of butter
1 cup milk or cream
1 bushel of chard (about 6-8 stalks)
2 green onions 

After peeling potatoes and placing them in a deep pot to boil, chop green onions and place in a large saute pan with a small amount of butter. Throw in chopped chard and cook until greens are wilted. Drain and mash potatoes. Add butter (until melted) as well as milk/cream. Mix in the greens.  Serve hot with a square of butter on top.

Bannock

Although my interest in herbs and healing usually make up the majority of my posts, I thought perhaps today you would enjoy a post of another sort.

Celebrations always put me in a mood of nostalgia and make me crave for certain comforts, but lately it seems that I'm constantly in this kind of spirit. I've been paying more heed to my home, dialing into folk music, and hunger for wholesome, hearty cooking. In essence, I hope to recreate an atmosphere which perhaps the Celtic people would have lived. It may sound silly, even far-fetched, but somehow it's the way in which I connect with my roots best. Anyway, it's a certain kind of healing in itself. 

More than anything, food recaptures the Celtic tradition best for me. Food is a ritual on its own and sharing a feast with friends and family (or even just the gods) is much more spiritual. 

Recently I've taken to perfecting my bannock recipe, otherwise known as flat quick bread or pan-fried bread. Bannock is a dense bread, shaped in an oval or circle. When cross up into triangle pieces, each chunk is usually referred to as a scone. Bannock originated in Northern Britain and Scotland where it was a simple staple food. And simple it is! With no more than four ingredients, you merely need to throw this quick bread on a griddle and watch it do its magic. Although it's usually made with oats and barley, many modern recipes now call for baking powder and flour. Bannock is perfect when breakingfast--I usually serve mine with goat cheese and honey. 

In many pagan traditions, bannock was used as a ritual offering. As a result there are quite a lot of varying recipes calling for certain ingredients according to the season. Since I like to make it often, I have a base recipe of which I add additional ingredients when appropriate. 

Bannock (Quick Bread) Serves 2

Ingredients:
1 1/2 cup of flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter (melted)
3/4 cup of water

Mix all dry ingredients first following wet ingredients. Knead dough gently until the mixture is firm. Add more water if dough is too dry or add more flour if dough is too sticky. Cook dough on a well grease griddle or frying pan over medium heat (adjust if necessary). Each side should take about 15 minutes. Let the bread rest about 5 minutes before serving.

Bannock is absolutely delicious and satisfying, despite its simplicity. When making a heartier bannock bread, I add various spices and herbs such a nettle, thyme, or rosemary. Not only are these additions tasty, but they're also wonderful for your health. If I'm in the mood for something sweet I'll add blue berries, raspberries... sometimes even mulberries. Either way, savory or sweet, it makes for a great pairing with a dollop of goat cheese and warm honey. Thanks for reading, my dears!

 

Apothecary: Aspen Anxiety Tonic

Though anxiety is much less common than everyday stress, the feeling can be completely overwhelming and paralyzing. Luckily we can turn to our magickal plant friends to help us unwind and relax.

I used to suffer from anxiety attacks last year and often resorted to shutting myself away in my room for hours on end. Naturally, my anxiety got even worse, especially when I had to socialize at work or during classes. This was also around the time when I was first exploring paganism and traditional healing with herbs; it seemed too good of a coincidence that the old ways had caught my attention when I suddenly needed a cure. In desperation for a remedy, I searched my bookshelves and finally came across a list of medicinal and magickal plant essences. Lo and behold, aspen was the corresponding flower essence said to calm anxiety attacks.

My little bottle of aspen anxiety tonic was a miracle. Every time I was sure to have an attack, I would place three drop under my tongue and melt away into relaxation. The sensation of the essence not only made my mouth tingle with numbness, but it also slowed my breath and made me feel more stable. After two weeks, I didn't even have to depend on the aspen any longer. I was finally over my anxiety, thanks to that lovely little flower.

I have made this remedy and many other similar tonics for friends and family and all have sworn by it. Be it depression, anxiety, despair, or any other gloomy emotion, there's most certainly a flower for you.

So you're probably wondering how I made the tonic. While most tonic and tinctures call for brandy as the base liquid, I substituted for vegetable glycerin. It's much more affordable and doesn't require you to be of drinking age to purchase. So anyway, here is the perfect recipe for preparing your lifesaving nectar:

Materials/Ingredients - 

1. 1 Small amber bottle with a dropper
2. Distilled water
3. Flower Essence (Aspen or otherwise)
4. Brandy or Vegetable Glycerin

After sanitizing a small bottle with the dropper, fill the amber bottle a little less than half way with brandy or vegetable glycerin (you can find the veggie glycerin at most health food stores). Continue to fill the other half of the bottle with distilled water. I would not suggest using tap water or otherwise because the tincture will not last as long and lose its potency. Top off the bottle with 15-20 drops of the aspen flower essence and shake/stir the mixture well. Voila. Take as many drops as you please or as needed. 

Anyway, I hope that this recipe is as useful to you as it was for me. Blessed be.

P.S. This is my first Pagan Blog Project kick off post for the year! I'm planning to follow up with an additional post on the history of the apothecary. See you soon!

Candied Ginger!

Here it is! The final product--candied wild ginger. It may look like a mop of a mess, but trust me, it's quite the opposite. I can't keep my hands off of this goodness! Thor and I will try our best to jar this up before we eat it all!

Another Samhain tradition for the books. I'll definitely be making this again! If you missed the post on how to harvest and make this treat, you can read about it here.

Samhain Apple Goodness

It's finally starting to feel like autumn and the veil continues to vanish as we delve deeper into the month of October. The leaves are beginning to wander off the tree limbs, the air grows more frigid, and with every step there's a certain silence and mystery as if something were ready to be discovered.

I've already begun my preparations for Samhain and the winter months to come; I've lit the cinnamon scented candles which bring me a certain nostalgia, prepared my harvests (huzzah!), and begun to preserve what I still can. My spell workings are stronger than ever and the wheel is coming to a full cycle. I can't help but embrace this excitement!

Along with the familiar scents of autumn come familiar tastes--and what is autumn without apples? Among the many wild crafted gifts I have prepared for my friends and family this season, I made my own apple sauce for the first time!

Grant it, it's not incredibly hard to make; canning the sauce was probably harder than the actual cooking part! Oy vey! But there really is no better feeling than making something entirely by yourself with a little bit of luck, a little bit of patience, and a lot of love. You can find the recipe which I used right here; it's very straight forward and even has some handy tips and pictures to go by.

After canning the apple sauce, I left the freshly sealed jars atop my altar and said a simple enchantment to bring health and happiness to whomever may have a little taste:

"May these apples bring you good health.
A spoonful a day for good luck and wealth."

I've found so many delicious pairings with this apple sauce, especially when warmed in a pan. I like to add a dollop atop my pancakes, ice-cream, and morning toast. Here's a little twist for your morning breakfast:

Apple Toast

Ingredients:
-Apple sauce
-Cinnamon
-Brown sugar
-A sliver of bread

First, toast your piece of bread (you don't have to, I actually prefer mine to be on the softer side to soak up the apple juices). While the bread is toasting, bring apple sauce to a simmer over the stove top. Plate the bread first, then add however much apple sauce you wish, garnishing with brown sugar and cinnamon. Enjoy!

I'll be posting pictures soon of the final product of candied ginger.

Blessed be!

Fire Cider to Spark Your Soul

Hello! Indigo here. After a few months of studying and learning more about the ways of herbal health, I feel ready to contribute some love to this blog. Today I bring you a special recipe that will fire up your insides for the cold months to come. Behold the beautiful Fire Cider!

I first came across Fire Cider last year when I began my studies of herbalism. It is said to give a warm and jolting jumpstart to your day when a spoonful is taken in the cold mornings of winter. At the first sign of a cold, three spoonfuls of this spicy concoction will scare the pesky bacteria away! The great thing about Fire Cider is that it is quite simple to make and you may already have most of the ingredients in your kitchen and/or garden.

Fire Cider:

- 1 onion, chopped
- 1/2 cup fresh grated ginger root

- 1/2 cup fresh grated horseradish root

- 10 cloves of garlic, chopped

- 2 jalapeno peppers, chopped

- Zest and juice from 1 lemon

- 1 tbsp turmeric powder

- Black peppercorns

- Organic apple cider vinegar with Mother

- Honey (local is best to keep away allergies!)

- Quart-sized mason jar

- Wax/parchment paper

1. Add all of the chopped veggies, herbs, and juices to your mason jar. 

2. Pour in the apple cider vinegar until all of the ingredients are covered with an inch or so of the liquid. 
3. Place a piece of wax paper/parchment paper on the top and seal the lid. (Metal + Acidity = Bad bad)
4. Let sit in a cool, dark place for one month.
5. Take out the fire cider and strain all of the pulp from the liquid. Do what you will with all those herbs & veggies. (Might I suggest adding to salads, stir-frys, or eating straight up for the bold?)
6. Add 1/4 cup of honey to the liquid and mix. Add as much honey until it tastes to your desires. Voila!

And that's how you make Fire Cider. Really spicy food is extremely good for your immune system, so keep this up your sleeve to keep away those annoying winter sniffles. I made some last weekend to have ready by Samhain and am quite excited to try it. Hope you all find this useful and blessed be!

Wild Ginger Hunting

Well, it's not exactly the season for wild ginger hunting per say, but I've been having a certain craving for it. I've been dreaming and drooling ever since I happened upon a patch last week on a walk through the forest.

What with Samhain on the way, I've decided to prepare a few gifts to honor my friends and family. I could think of no greater gift than that of candied ginger and syrup. Yum!

Wild ginger can usually be found in Northern California's damp forests, among the redwoods and under the protective skirts of the ferns. They tend to like the shadier nooks, where the soil is cool and moist (I found the ones pictured above nestling under a sword fern, sneaky little buggers!). Their leaves are smooth, somewhat shiny, and of a soft heart shape. They're commonly mistaken for wild violet leaves, which are also edible, but definitely not the taste we're looking for. Along with their distinctive heart shape, it's generally easy to identify the roots because they also smell and taste similarly to Asian ginger, only with a subtler punch.

Unlike the common Asian ginger root found in most grocery stores, wild ginger has pretty lanky roots, usually no thicker than pasta noodles. Even though there's not much to work with, the end result is very much worth the toil. 

The indigenous peoples of area have incorporated wild ginger root in their medicinal workings as well as daily diets for hundreds of years. It's no wonder it cures tummy aches and bloating when ingested. Ladies, if y'all are on your moon, I promise chewing a couple pieces of raw ginger will leave you feeling quite pacified. Plus you get a tasty treat.

Also, as with any herb or plant that you harvest, be it wild or homegrown, give thanks! Sing a song, breath life unto the plant, leave an offering (such as tobacco or cornmeal), caress it, or simply say thank you. Another habit I've come to be mindful of is over exhausting the plant; that is, don't harvest the entire plant. Leave some room for regeneration. It's not only beneficial for the plant, but you'll also always have a source to go back to.

Anyway, here's two personal recipes for y'all to try out. I like to incorporate every part of this plant, leaves and root, when making candy and syrup.

What you'll need for candied wild ginger root and wild ginger syrup:
- 11/2 cup of fine white sugar
- 1/2 cup of brown sugar
- 2 cups of water
- 1 cup of fresh, wild ginger root (chopped into 1 inch peices)
   *Dont have access to wild ginger root? Not a problem. You can easily substitute Asian ginger root, fresh or dry. :)

Instructions:
1. Add the sugars (11/2 cup of fine white sugar & 1/2 cup of brown sugar) to a sauce pan along with 2 cups of water. Bring to a boil.
2. Add the ginger root. Continue to let the syrup and roots boil for another 5-10 minutes.
3. Turn down the heat and let simmer for about an hour.
4. Let it cool and pour syrup and ginger roots into a jar. Let sit in a cool dry place for 3 days. (Such a painful wait! But alas, magick is afoot!)
5. After 3 days, pour the syrup sauce pan -hold the ginger roots back for now- and bring to a rolling boil.
6. Add ginger root to the syrup and boil again for 15-20 minutes.
7. Remove ginger and place on a metal rack to drip dry.
8. Once the syrup ceases to drip from the roots, place the roots in a pie plate and cover with fine white sugar, making sure each piece is coated in the sugary grave. Let sit over night. (Almost done!)
9. Voila! All done! Now you have your own, homemade, candied ginger. You can do whatever you please with the remaining syrup. I usually use it to put into my tea or to top of my ice-cream. Yummy!



What you'll need for wild ginger & mint leaf syrup:
- 11/2 cup of fine white sugar
- 1/2 cup of brown sugar
- 2 cups of water
- 1/2 cup of fresh wild ginger leaves and stems
- 3 sprigs of fresh mint leaves

Instructions:
1. Add the sugars (11/2 cup of fine white sugar & 1/2 cup of brown sugar) to a sauce pan along with 2 cups of water. Bring to a boil.
2. Add the ginger leaves and mint. Continue to let the syrup and leaves boil for another 5-10 minutes.
3. Turn down the heat and let simmer for about an hour or until it reaches the desired thickness.
4. Let it cool and pour syrup into a jar (you can take out the leaves now, if you please).
5. Done! Use it for teas or to top off some ice-cream.

Hope you enjoy these recipes.

Let me know how it goes!

Blessed be.