Wednesday, June 7, 2017
herb bundles & band-aids
This is how June looks for me. I use something from the garden everyday, you never know what will happen out there. One day is cutting a swath of arugula before it bolts, the next is making tiny herbal smudge-type bundles to dry and burn on Summer Solstice and other holy-days. These are eucalyptus leaves, lavender stalks and roses but potential combinations are endless. Like mini smudge sticks, the bundles can be made according to healing qualities, fragrance, color and more. You could drop one in a cup of hot water for tea like this. Or in a little vodka for tincture. Endless.
One day I cut my finger knuckle to the bone so applied a comfrey leaf spit poultice followed up by simple comfrey leaf band-aids for protection -- it healed amazingly fast. A piece of a cabbage leaf would have also worked.
I pick a few roses daily for drying to make rose syrup or to infuse in body oil. Nettles are collected regularly -- simmered in a big pot to keep on hand in the refrigerator or blanched and ground with oil, garlic and toasted pecans for pesto. Consider eating pesto as eating your greens. And a lot can be done with a pesto plus it can be frozen. My new thing is stuffing raw mushrooms with it.
There's been more playing the drum than stitching on the drum case. The dog doesn't mind and I love drumming, even by myself.
We have a full moon rising this Friday -- I hope to wrap up more herbal bundles and write my gratitude list during the day...that night I'll set out a jar filled with lemon balm leaves and water to be infused by the full moon and other cosmic energies. I like leaving this water out the following day as well to be infused by the sun, after which I strain it. Lemon balm water helps us to be centered in the midst of chaos, also helps meditation. xx
Good Nettle Pesto
Simmer a half-pound of nettle leaves and tender leaf tops in a large pot of salted water for a few minutes. Drain and when cool enough to handle, put them in a towel to squeeze out all the water. In a food processor, grind up a few cloves of garlic with 1/2 toasted pecans and 1/2 t. salt and some ground black pepper. Add the nettles and 1 T. fresh lemon juice. Add 1 c. olive oil, keep going until you're satisfied with the texture. Stir in 1/3 cup Parmesan cheese. Based on a pasta recipe by Jess Thomson.