Autumn olive (Elaeagnus umbellata) berries

The weather is just starting to shift into the fall season here in northern Ohio. I am quite busy gathering my harvest, planting roots, putting the gardens to bed, finishing outdoor projects, and enjoying the last of the warmer temperatures. This time of the year is reminiscent of quiet contemplation about what has worked in my gardens, what hasn’t, what needs to be done, and what I want to accomplish. The same can be said about my current path in life. This is a time for me to manifest my desires for the future while I reap what I sowed this year.

The land is filled with offers of abundance with berries, nuts, seeds, and roots to feed the wildlife, make medicine, and provide the opportunity for future growth of the population. This is a great time to assess the gardens for medicinal needs and the land for more sustainable needs. I like to take stock of what I currently have in my gardens and on the land, what needs are being met, and what are the future needs of this land and planet. This could be due to wanting to grow a certain plant, having a hard time obtaining a certain plant in the market, noticing a reduction of a plant in the area, or wanting to save at-risk plants in the wild.

I have gathered autumn olive berries (Elaeagnus umbellata) and wild grape (Vitis labrusca) for a homemade wine which is currently in its second fermentation stage. When making wines, a little patience will be rewarded. Wine making is an art and has a large learning curve. I am still learning, but having fun in the process.

Black walnut (Juglans nigra) is prolific here, and I walk around with a basket in my hand collecting the green walnut hulls that have fallen to the ground. I will grab some gloves and begin to separate the hull from the shell and fill a mason jar with the hulls to make a tincture. The seeds will be set aside to open at a later time to harvest the nut.

There are many roots that are being collected with gratitude such as chicory (Cichorium intybus), burdock (Arctium minus), dandelion (Taraxacum officinale), yellow dock (Rumex crispus), marshmallow (Athaea officinalis), and wild ginger (Asarum canadense). It is best to wait for the plant to go to seed before harvesting so that you can plant the seeds after digging up the root. I bring my harvest inside and cleanse the roots before using the fresh roots or chopping them into smaller pieces to dry.

I have collected hawthorn (Crataegus sp.) berries, elderberries (Sambucus nigra) (if the birds left me any), rosehips (Rosa sp.), and spicebush (Lindera benzoin) berries for culinary and medicinal use. I mostly dry the berries for a later use in syrups, infusions, oxymels, or tinctures. The spicebush is great powdered and used as a warming kitchen spice in baked goods, or used whole and dried in homemade chai teas.

I have just received shipments of solomon’s seal (Polygonatum biflorum) roots, goldenseal (Hydrastis canadensis) roots, and ginseng (Panax quinqefolia) seeds to plant on the land. I have a few more warm days to get this done along with making sure the beds are put to rest for the winter.

I am building a list on what I will want to plant from seed this winter. I will need to have more Echinacea purpurea plants in my gardens next year before I can harvest what I have. I am still growing my gardens since building this house over 2 years ago. Another plant that I need is skullcap (Scutellaria laterifolia) since there are only a few by the river and I want to increase the population. I see that I will be needing more lavender (Lavandula angustifolia) as well. I will take the time to contemplate my future needs before I order seeds soon.

I will also spend time this week creating the medicine my family needs for the winter such as Fire cider! It is good to think ahead since it will take a month to be finished. There are many different recipes that you can look up for Fire cider. I like to make mine with the standard ginger root, cayenne pepper, garlic bulbs, and onion. I personally do not like horseradish and eliminate the use of it in my recipe. I will add cinnamon, rose hips, sweet leaf (Monarda fistulosa), and astragalus (Astragalus membranaceus). My neighbor recently gave me hers that included all the standard herbs plus turmeric (Curcuma longa) and grapefruit. It was delicious! This is a simple medicine that anyone can make at home and enjoy the benefits! There is a book by Rosemary Gladstar called, “Fire Cider: 101 Zesty recipes” that includes recipes from over 70 different herbalists that you can purchase.

Once my harvesting and medicine making is done and my chores are finished, I will take more time to write and market my services. If you are interested in a consultation or one of my classes, be sure to go to the contact page and let me know. My events page has instructions to register for any of my classes, and you can be added to my mailing list for future announcements. Be well in this current environment and be safe.