|Gathering roots ~ giving death|
|By Judith Berger, excerpted from Herbal Rituals|
When one gathers roots one is giving death. And so one must become the crone, carefully considering the effect of the act upon the environment.
One must uproot flippancy, hurry, or casualness from the ground of one’s own mind before taking trowel or spade in hand. Then one must, with certainty and clarity, be able to see as the crone sees, how this death will create the space for new life.
One must press one’s ears to the ground of mystery, listening for the voice of the plant which calls the root digger toward it to gather its flesh. Medicines made with such attentiveness often initiate healing in both the body and spirit.
The act of mindful root digging builds concentration and nurtures a deep respect for the plants who give their power for the sake of human healing.
Using small hand tools and attempting to pull the root out whole, though it increases the time spent gathering a single root, develops a patience and persistence which alters the rhythm out of which we dance our life.
An attitude of partnership with the plant and with unseen forces is required to separate an anchored root from its mother soil without violence. As our hands and trowel circle round and round to reveal and loosen the root, our eyes roam this hidden plant body as one would the shape and skin of a lover, to learn its ways and needs, the story of strength and vulnerability detailed in its scars.
See Judith Berger's website for more tips and recipes
|Nourishing traditions winter soup|
Squash and Sun Dried Tomato Soup
from Nourishing Traditions by Sally Fallon Morell
1 butternut squash
2 medium onions, peeled and chopped
3 tablespoons butter
1 cup sun dried tomatoes, packed in oil
1 quart chicken stock
2 tablespoons finely chopped basil
sea salt or fish sauce and pepper
cream or creme fraiche
Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. Meanwhile, saute onions gently in butter until tender. Add tomatoes and stock. Bring to a boil and skim. Scoop cooked squash out of skin and add to soup. Simmer about 1/2 hour. Puree soup with a handheld blender. Thin with water if necessary. Add basil and season to taste. Simmer gently about 5 minutes, ladle into heated bowls and serve with cultured cream. Enjoy!
See Sally Fallon's blog for more nourishing recipes
|Oct 12-14 ~ mark your calendar!||
|This weekend's "Full Cold Moon" is the first and last "supermoon" of 2017.|
Watch for her this weekend--as she rises Saturday evening, she will appear larger than any other full moon this year!
Supermoons happen when a full moon approximately coincides with the moon's perigee, or a point in its orbit at which it is closest to Earth. This makes the moon appear up to 14 percent larger and 30 percent brighter than usual.
Pokeberries by moonlight
As the pokeberry begins to die back at this time of year, we are nearing the optimum time for harvesting poke root for medicine. In the late fall, after the plant has died back for the winter, is when the plant is the most medicinal and the least toxic.
Want to harvest poke?
Read more about poke...
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