What to do with Weeds - the Fall Edition
Fall is a time we associate with harvest, whether that means picking apples at an orchard or digging potatoes in our own gardens. It is also a time for the last herb harvest before winter brings snow and freezing temperatures.
As perennial and biennial plants prepare for winter, they draw the energy created by their leaves down into their roots. This is stored as starches and sugars, and a multitude of other compounds created by the plants, and ensures their survival from one year to the next. As the first frosts kill off the leaves and other above-ground parts, this store of energy and phytochemicals in the roots gives the plant all it needs to remain dormant through the winter and still be able to grow new leaves when Spring finally arrives. When we harvest roots in the Fall, we are harvesting this concentration of phytochemicals and energy.
Three roots that are easily available at this time of year are Dandelion (Taraxacum officinale), Chicory, (Cichorium intybus), and Burdock (Arctium lappa)
Burdock Arctium lappa: First-year plants with rosettes of large leaves but no flower stalk. This is perfect for digging up.
Burdock Arctium lappa: Second year burdock produces flower stalks up to six feet tall. Those thistle-like purple flowers will all turn into burrs come fall.
Chicory Cichorium intybus: This beautiful blue flower appears at the height of summer. The plant is generally between 1 and 3 feet tall and often grows in barren rocky ground.
All three are herbs used to help with digestion in general and the liver in particular. In gently stimulating the liver, they help us digest food and eliminate waste products more effectively. This can have wide-reaching benefits in the body, helping with conditions such as psoriasis, eczema, and rheumatism. Due to this effect, these roots are all laxative in nature. They also contain inulin, a prebiotic that helps keep the good bacteria in your gut happy and working well.
They also have the added benefit of making a rather pleasant coffee-like drink, either singly or in any combination. It is naturally caffeine-free, with an earthy, slightly bitter taste with hints of chocolate and coffee. You can drink it by itself or blend it with your morning java if you are trying to cut back on your caffeine intake. Here is how to go about making it.
Step One: Dig Up Some Roots
Burdock root – it’s worth the hard work!
Because roots absorb many substances from the soil, it is especially important to make sure that you are harvesting roots from uncontaminated ground. For this reason, the side of the road is not a great place, even though chicory loves to grow there. Likewise, the dandelions that are growing over your septic bed should be left alone.
All three of these plants have a tap root – a thick central root that resembles a carrot in shape. Chicory and dandelion are relatively easy to dig up, especially after a good rain when the soil is moist and soft, and a garden trowel is often enough to loosen them so they can be pulled up whole.
Burdock, however, is an entirely different beast. Its tap root can grow up to a meter in length. You certainly don’t have to harvest all of it but be aware that any pieces of root left in the ground will grow into new plants come Spring. Bring a shovel and expect a good workout. Burdock is hard to miss with its rosette of enormous leaves. In its second year, it develops tall stalks of purple flowers that turn into burrs come fall. These have tiny Velcro-like hooks that stick to just about everything imaginable. You’ll want to dig up plants that are in their first year – without any flower stalks, as these will have the best roots. It’s also a good idea to chop off any second-year stalks from nearby plants and discard them well away from you before you get to digging. The alternative is spending some quality time pulling burrs out of your hair, your dog, and any small children who accompanied you.
Once you’ve dug your roots, brush or hose off the worst of the mud and cut off any attached leaves or stems.
Step Two: Cleaning and Chopping the Roots
Dandelion Taraxacum officinale needs little introduction. As the sunny yellow flowers bloom in the Spring and will be long gone by Fall, you will need to be able to recognize by its leaves. Notice how each leaf is deeply divided into downward pointing tips.
Back in your kitchen, dump the roots in your sink and let them sit in some cool water while you have a cup of tea and warm up. Then gently scrub the roots with a brush to remove the rest of the dirt. I find a nail brush does an excellent job with small roots. It’s best not to peel the roots if possible, as many of the medicinal properties lie in a thin layer just under the ‘skin’ of the root. You can cut off any bruised patches, scraggly ends, and thin thread-like rootlets.
Pat the roots dry and then chop them fairly finely. How finely? Imagine you are chopping cloves of garlic. Try to be consistent with the size as much as possible to ensure the pieces roast evenly. For larger pieces of root such as burdock, a food processor can make the chopping much easier.
If you aren’t going to roast them, lay them out in a single layer on parchment paper to dry, or dry them in a dehydrator. Once dry, store them in an airtight container out of direct sunlight.
Step Three: Roasting the Roots
Roasted Dandelion Root – it should look like this once it’s roasted!
You will lose some of the medicinal properties during this process, but roasting the roots improves the flavour tremendously which in turn makes it far more likely that you will drink them. Medicine of any kind works best if taken and not left in its bottle.
Spread the chopped roots in a single layer on a baking tray lined with parchment paper and roast at 350F for about 40 minutes. Check after half an hour and give them a stir. They are done when they are dark brown and have a rich, aromatic aroma. Depending on their size, they might need a little more or less time. Once roasted, leave to cool on the baking sheet.
If you are roasting previously dried roots, it will take about 15 minutes at 350F. Again, they will be dark brown and aromatic when done.
Once roasted, cooled, and completely dry, store the roots in an airtight container out of direct sunlight.
The following recipe is a simple and delicious way to enjoy the ‘roots’ of your labours!
Dandelion, Chicory and Burdock Coffee
Chicory root coffee
This recipe can use any combination of the roasted roots, or just one variety. Any unused portion can be stored in the fridge for up to 3 days.
Ingredients:
Add the roots and spices to a French press, teapot, or Mason jar.
Add the appropriate amount of boiling water.
Steep, covered, for 15-20 minutes.
Strain and discard the roots.
Sweeten with a little honey if desired.
Method:
There are many ways to make this, here are the three commonly used options.
1. Infusion: This is easy to prepare and tastes the least bitter, but will have less medicinal benefits.
Add the roots and spices to a French press, teapot, or Mason jar.
Add the appropriate amount of boiling water.
Steep, covered, for 15-20 minutes.
Strain and discard the roots.
Sweeten with a little honey if desired.
2. Decoction: This will have the strongest medicinal benefits, and also be the most bitter tasting.
Put the cold water, roots, and spices if using in a small saucepan and bring to a boil.
Simmer, covered for 15 – 20 minutes.
Strain and discard the roots.
Sweeten with a little honey if desired.
3. Coffee Addition:
Add 1-3 teaspoons per cup to your normal coffee preparation. You can grind it along with the coffee beans, or add it as is to a French press.
Rebecca
PS - Check out this article called The Art of Making Tea to find out more about making herbal tea.
Here are some other articles about wild medicinal herbs: