Medicinal, culinary and other fun uses of the plants you see

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Oriental Bittersweet:

Oriental bittersweet's beautiful berries and  workable vines are great for decorations.  The berries can be dried and used in reefs and other decorations around the house.  The vines can also be bent and shaped to create beautiful archways, reefs and other imaginative designs.  It is important to note that this plant is invasive and if used while still alive to improve the ascetics of your house it might eventually kill off the surrounding plants.                   

 

                                    

                An archway created from dried vines of oriental bittersweet

 

Skunk Cabbage:

Skunk Cabbage is a poisonous plant, but it has been known to be used as an herbal ointment or powder to ease pain.  It is a diaphoretic.  It has been used to help with epilepsy, chronic rheumatism, and asthma.  The fresh root was used by Native Americans to treat cramps, toothaches and as a deodorant.   Skunk Cabbage is best used as a tincture but can be taken as fluid extract as well. 

IMPORTANT NOTE:  too much intake will cause nausea, vomiting, and headache so if you want to use this plant is a medicinal way, contact a professional to receive the right dosage.

http://www.botanical.com/botanical/mgmh/s/skunkc52.html

                                                                                                                                                                                              skunk cabbage

 

Spice Bush:

Otherwise known as peppernut bread, the inner 1/3 of flesh of this plant is very useful.  It is a great stimulant and can be used as trail food.  One can also drink from the bark and the roots if water is needed.  Spice Bush is used to relieve headaches, migraines, joint pain, diarrhea and cramps.  It also contains anti fungal and antimicrobial components which can help cure athletes foot.

 http://www.rosettastoneinc.com/california/native-plants2.html#spice-bush

 

 

Japanese knotweed

Japanese knotweed can be eaten in early spring.  It has a tangy, tart taste that is similar to rhubarb.  One should collect the stems when they are about 6-8 inches long.  Then you can slice the stems and either steam or simmer them.  The stems can be prepared with other fruits in pies, jams, and other food that one would use rhubarb in.  Japanese knotweed is also a gentle laxative.

Apple-knotweed pie

http://www.wildmanstevebrill.com/Web%20Recipes/Apple%20and%20Knotweed%20Pie.html

 

a good site with a good description and good recipes:

http://www.wildmanstevebrill.com/Plants.Folder/Knotweed.html good site with recipes and description

 

 

Jewelweed

The seeds from jewelweed can be separated from the rest of the fruit and eaten as toppings on dessert or eaten raw.  The raw juice from the stems can also be used to relieve poison ivy, nettles, and fungal dermatitis.

 

 

Hog peanut                                                                                                                                                                        jewelweed

This wild been contains pods near the roots that contain a brown seed that looks like a peanut.  These seeds can be used as food.  When the Native Americans used to take the beans they would leave grains of corn as a replacement for the animals that rely on the plants for food.  The young shoots and leaves can also be eaten and are usually prepared as a tea.

 

 

 

 

 

Bloodroot

Bloodroot is most commonly used as a dye.  It was used by Native Americans to dye their bodies and clothes, and has now been adopted by American and  French dyers.  There are medicinal properties, but it is a very poisonous plant so a professional must be contacted before one uses it.  It is said that bloodroot will bring love to a person if it is worn.  It is also believed to protect ones home if it is kept near the door of ones house.

 

Garlic Mustard

Garlic mustard is an invasive exotic weed. It is used medicinally to treat gangrene and ulcers. It also has an amazing garlic flavor and contains vitamins A and C, and can be used in cooking.                                                          

Recipe with for garlic mustard pesto:

4 cloves garlic, peeled
3 tablespoons garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1 1/2 cups low-sodium olives, pitted
2 cups walnuts
1 cup pine nuts
1/2 cup mellow miso
1 1/4 cups olive oil or as needed

Chop the garlic and garlic mustard roots in a food processor. Add the parsley, garlic mustard leaves, and basil and chop. Add the nuts and chop coarsely. Add the olive oil and miso and process until you've created a coarse paste. Makes 4 cups.

Recipe reprinted with permission from The Wild Vegetarian Cookbook, by Steve Brill (Harvard Common Press, 2002). The book is available in stores or can be purchased on Steve Brill's web site. For more information, call Steve at 914-835-2153.