Posts Tagged ‘Glasgow’

Autumn Events 2014

Harvest time is pretty busy for herbalists and foragers – if you’d like to come and share some of the Autumn berry bounty, you can find me at the events below or get in touch to book a workshop or forage for your event. Some events are booking only, I’ve an Events page on Facebook or email me whitecat-herbal@hotmail.co.uk to book a space.

VENUE CHANGE: Springburn Drumchapel Foraging Walk: Saturday 20th September 12-4pm

As part of Doors Open Day in Glasgow, I’ll be on the North West Glasgow Art Trail at Springburn Park. The event is from 12-4pm with How to Make Your Own Remedies throughout the afternoon and two Foraging Walks at 12.30 & 2pm. Spaces on the walks are limited so please use the Facebook link or email me to book a space.

Boost Your Immunity Class, Woodland Herbs: Thursday 2nd October 7-9pm   £10 per person

Learn how to boost your immunity using simple herbal remedies and dietary advice. We’ll look at plants for general immune support, colds, ‘flu’ and other infections which tend to pop up in the colder weather. Booking is essential for the class as spaces are limited Facebook or email me to enquire about spaces.

Queen’s Park Foraging Walk: Sunday 12th October 11am-1.30pm

My regular monthly walk on the southside of Glasgow, we’ll meet at the Glad Cafe on Pollokshaws Road at 11am to head to the park and check out what’s growing in high Autumn. Plenty of fruits, berries, hips and haws for Hedgerow Jelly – more details here

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Elder, Fennel and Violet – Tales from Battlefield Gardens

Medicinal plants have been part of the storytelling tradition for centuries – from fairytales to Shakespeare. Amanda Edmiston of Botanica Fabula has written a wonderful new story about two brothers for the Battlefield Community Gardens, with appearances from 3 medicinal plants – Elder, Fennel and Violet. Amanda’s tale reminds us of the tortoise and the hare, with the tortoise-like brother tending and collecting plants along his journey. The plants then form a part in his proving how the quest ended. You can add your own moral, I like to think if we look after the plants, they’ll look after us.

Elder Tree     Sambucus nigra

The Elder tree gives us two different medicines – from the flowers in Spring and berries in Autumn. The sweet, heady flowers can be used to make cordial or champagne or if you want to have maximum berries later in the year, just pick a few heads of flowers and make an Elderflower sugar. Elderflower tea is perfect for colds, ‘flu’ and allergies – with Nettle and Plantain they make a great hayfever tea, add Eyebright if streaming or irritated eyes are a problem.

Elderberry is full of anti-oxidant vitamins and is a great anti-viral. You can make a syrup for coughs and colds or a culinary vinegar for salad dressings and marinades. You will know that your Elderberries are ready for picking when the purple berries hang heavy from the branches – you may also see pigeons happily munching away at the top of the tree. Elderberry seeds can be slightly irritating to your stomach, so do be careful if you’re eating any of them raw – just try a couple to check you have tasty, ripe berries, then make sure to process the rest well to remove the seeds or dry and use as a tea.

 

Violet    Viola spp.

Sweet, cooling violets make a great syrup for coughs and colds, especially for children. The cooling character is great for fevers and also the emotional heat of anger. For hot, angry skin conditions, Violet tea can be taken, with a Violet cream to soothe and protect.

 

Fennel    Foeniculum vulgare

With a familiar kick of Liquorice-like aniseed flavour,  Fennel is used as gripe water for babies to ease disrupted digestion and by mothers to help milk production.

Fennel Flower

Fennel is a very portable medicinal plant – the tiny flowers and seeds are especially strong and pungent and can be nibbled to ease the stomach or the lungs – aiding clear breathing and good digestion to keep a traveller strong and nourished. If you’ve missed the flowers, the rest of the plant is also edible and medicinal and can be chopped to make a tea.

 

Look out for more Tales of Medicinal Plants as the Battlefield Community Garden develops.

 

 

 

Autumn Recipes: Hedgerow Jelly

September is only just upon us and in Glasgow it feels resolutely autumnal already. A quick walk in the park today turned up plenty of Rowan, ripening Hawthorn and Bramble and some fantastic polypore mushrooms (great cooked with garlic on toast). I also finally found my local Yarrow supply which has been hiding all year and is just perfect to dry right now – fully in flower with great, fluffy-spiked leaves.Autumn FruitsAs it’s a Sunday, it was the ideal time for a trip to the country park and Finlaystone was full of stinky herbal delights – Figwort and Wood Betony were both in acrid abundance. I also added a large haul of windfall apples from a secret location off the Hillington industrial estate – thankfully my kind runner friends keep a look-out for interesting trees whilst they’re pacing the pavements and pointed me in the right direction.

One down side is that the Elderberries are taking their time this year – I managed to snaffle about a dozen berries on my way back from the shops, but the rest have a good couple of weeks before they’re ready. In the meantime, a very vague Autumnal recipe to use now or at least soon…

Hedgerow Jelly

Stuff you find in hedges, in a condiment – it’s important to get plenty of pectin in to set the jelly so make sure to have loads of crab apples, about the same weight as the total of the rest of your hedgerow fruits.

First of all, collect some rosehips, brambles, rowan berries, plums (other recipes says sloes, you are mad to use the rare Glasgow sloes for anything other than gin) and plenty of crab apples.

  •     Chop everything up a bit and put it in a pan with just enough water to cover the fruit
  •     Simmer until it’s a juicy mess
  •     Strain through a jelly bag and leave overnight
  •     Put the juice in a pan and heat
  •     When hot, add sugar (500g for every 600ml of juice), dissolve and keep heating
  •     Boil until it sets – test for this after 10 minutes, then at 5 minute intervals
  •     Pour in to sterilised containers

Eat during the year with meat, cheese and in sandwiches.

Things to consider:

  •    You can use cooking apples instead of crab apples
  •    If you squeeze the jelly bag too much the final result will be cloudy, but there will be more of it.
  •    The easiest way to find the “setting point” is to pour a little bit of the mixture on to a fridge-cold plate or saucer. Then let it cool and push your finger through – if the surface wrinkles, you are at the setting point. If not, keep boiling for another 5 minutes and try again.

I can also heartily recommend the Haw-Sin sauce recipe to use your Hawthorn berries when they ripen.