When reading in moozle '
Their Friday, 30 December 2011Herbal Ally Post.
Finding a herbal ally
(taken from Kristine Brown’s blog Dancing in a Field of Tansy http://fieldoftansy.blogspot.com/2010/12/herbal-ally.html )
The idea of a herbal ally comes from Gail Faith Edwards in her book, “Opening our wild hearts to the healing herbs” She says
"Pick a new plant each year to focus on. Be sure to grow the plant, or meet it in the wild, observe it, make different medicines and foods with it, use it in many ways, consume it regularly, or use as applicable as often as possible, and constantly observe. Noting all you observe. Keeping your own notes is critically important. Learn to meditate with plants. Learn to take care of them, learn to process and use them, one by one. Fall in love with each and every plant you work with, one by one. Recognize the living being there, the spirit of the plant. Respect its power. Open your wild heart to it."
Susan Weed suggests “Choose a plant that grows very near to you ... no more than a one-minute walk from your door. You don't need to know the name of the plant, or anything about it. You will be sitting with your plant every day, so, if possible, choose one that grows in a quiet and lovely place ... in a pot on your balcony is just fine ... in a park is great ... so is an alley ... or a backyard. "
Susun offers six different green ally exercises to get to know the ally more intimately.
1. Meditate/sit and breathe with your green ally for 3-10 minutes a day
2. Make a detailed drawing of the ally as accurate as possible. Next make a soft, impressionistic drawing
3. Find out what parts of the ally are typically used. Find out if other parts are useful. Make oils, tinctures and vinegars of all the useful plant parts (separately)
4. Observe the conditions the plant chooses to grow in.
5. Write a story from the point of view of your green ally. (If you have trouble getting started, write a warm up page praising your green ally and telling him/her how much you like him/her and why.
6. Introduce a friend to your green ally. Tell them all about your ally.
You may wish to include these other exercises
· write a song about your green ally
· write poems about your green ally
· if edible, eat your green ally as often as possible
try your ally in tea form
· start some seeds of your green ally so i can watch him grow from a seedling into full life
· harvest your ally at all stages of growth
· sketch, draw, paint your ally at all stages of growth
Friday, January 13, 2012
The Herbal Ally. I have not prepared my list for submission and am adding this as a note and reminder for me. I found it from Moozle who found it from another, which we also receieved as a January Task for the Apprenticeship. I also have some other notes on the subject and may publish them and/or organize them from Reference purpose. :D
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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