Healthy Household: Bug Away Spray

Greek myth had it that Achilles painted himself with a tincture of yarrow to make himself invulnerable to arrows, everywhere on his body except his heel.
Mountain Rose Herbs

All the flooding this year has been very hard on many communities but all that standing water has created a fabulous environment for many creatures. Normally, Kamloops is very dry and the season for biting insects is very short. But this year, all the extra rain has exploded the mosquito population.

Over the last few months, I have been researching simple herbal remedies. One of my favorite online sources of information is herbmentor.com. This website has a wealth of information and is a great way to stay in contact with the herbal community. I found this recipe for bug spray on their website and have made a few changes.

Presently, I am reading Health through God’s Pharmacy by Maria Treben. This book is a rich source of practical advice and easy recipes for beginners. She goes over about thirty common plants that can be found growing as weeds in the wild or can be cultivated in our medical herb garden. What I really like about this book is that it encourages the reader to go out into their garden or local wild areas and find these plants during blooming season. This gives the gatherer an appreciation of the plant in its environment. Carefully gathering wild local plants is sustainable and cost effective. Gathering your own herbs from the local environment makes the herb gatherer independent from the pharmaceutical industry and commercial herb suppliers.

I use a number of books as reference for remedies and identification. A standard practice when learning to identify plants for medicinal use is to use three different sources of information and to cross-reference the material:

  1. A Modern Herbal Volume I and II by Mrs. M. Grieve
  2. DK Natural Health Encyclopedia of Herbal Medicine by Andrew Chevallier
  3. Prescription for Herbal Healing by Phillis Balch
  4. Western Medicinal Plants and Herbs by Peterson Field Guides
  5. Edible and Medicinal Plants of Canada by Lone Pine Publishing
  6. Trees, Shrubs and Flowers to Know in British Columbia by C. P. Lyons

Yarrow (Achillea millefolium) is the first plant I have gathered from the wild this year. Yarrow is good for stopping bleeding and healing wounds. Yarrow is a bitter and helps with digestion. Yarrow is considered a woman’s tonic, and is good for younger and older women alike. I found an area near my home where the plant grows in large quantities. Maria Treben recommends harvesting yarrow “in bright sunshine, since the volatile oils and, therefore, their curative quality are greater.” I harvested the flowers and leaves by cutting the tops of the plant with a knife. I did not disturb the roots. I also would take individual plants from large groups of the same type of plant. The plant can be used fresh or dried, in a tea, infusion, or sitz bath. Yarrow can also be made into an extract for stronger preparations or made into an ointment. As an experiment, try a tea or infusion of fresh yarrow. Dry some yarrow flowers and leaves for later use.

Yarrow Extract
2c fresh yarrow leaves and flowers, packed
2c organic vodka
pint sized mason jar
Pack the fresh yarrow leaves and flowers into the mason jar. Leave some space at the top. Make sure all the plant material is covered with vodka. I really like Prairie Organic Vodka which is available in Kamloops. Close the mason jar with a lid. Stir or shake the mixture each day for a week. At the end of the week strain off the plant materials. Squeeze out as much of the vodka as you can from the plant material and compost the waste. Store the yarrow extract in a glass container in a dark place.

Easy Bug Away Spray
1c fresh yarrow leaves and flowers
2c filtered water
recycled spray bottle
Put the yarrow in a mason jar. Boil the water and pour over plant material. Let the mixture sit overnight. Strain and squeeze out the plant material and compost. Put the infusion into the recycled spray bottle. Spray on exposed skin. This spray will not have as long lasting effect as the Super Bug Away Spray.

Super Bug Away Spray
1oz Yarrow extract
1oz Catnip hydrosol
3-4 drops of Catnip essential oil (optional)
2oz amber glass bottle with finger mister or recycle a spray bottle
Take the 2oz amber glass bottle and fill it half way with yarrow extract. Fill the rest of the bottle with Catnip hydrosol. These two ingredients make a very powerful bug spray. If you want a super strong Bug Away Spray, add a few drops of Catnip essential oil which is reported to have the same affect as DEET. Shake before applying to skin. This is an extremely potent bug spray.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Morels and Mushroom Season

It has been a very wet spring and summer in Kamloops. I have talked to long term residents of Kamloops who say this is the greenest they have seen the mountains in over ten years. The pastures are lush and green and the grasses have full heads of grain. The wild flowers are a wonder to behold. Nature abhors a vacuum. The areas ravaged by fire in the last few years are seeing an explosion of growth. The rain has brought us the best mushroom season in many years.

morels

My family loves making gifts for the special people in our lives. After drying 10 pounds of morels, I just had to share the bounty with friends. We made up this eatkamloops.org label for fun.

I have had the pleasure of enjoying the bounty found in these fire ravaged areas. As I dry about five pounds of morels, my house is filled with their rich, dark smell. Actually, it smells like the forest is in my house. These mushrooms have a brainy look to them and a very strong meaty flavor that reminds me of deep dark places in the earth.

I like my morels fried in lots of butter with a bit of sea salt. The mushrooms can be eaten by themselves but most of us would find their rich flavor overwhelming. Food from the forest is wild and rich. Real food has a strong flavor. Most of us have only eaten foods tamed by the cultivating hand of humans, and have forgotten the pleasure of these deep rich flavors.

Dehydrating morels is a good way to enjoy this fragrant food throughout the year. I have never used dried morels before but I can tell already they will be a wonderful addition to soups, stews and sauces. Louise Freedman of the Mycological Society of San Francisco says that morels dry very well: “The intensity and character of the morel flavor is not lost in drying. We have used them after three years of storage and found them to be just as aromatic, if not more so, as when fresh.”

Getting foods from the wild is called wildcrafting. There are environmental concerns with gathering food from the wild. But if you compare the environmental impact of wildcrafting to the environmental disaster of the Industrial Food System, this argument rings false. Enjoy your wild foods knowing that an intact ecosystem such as a forest will recover from your meal very quickly. It is our modern food system based on oil and externalizing costs into the greater environment that may not fair as well in the long run.

If you are in Kamloops and interested in trying wild mushrooms, please call Al Cadorette at 250.819.8260. Fresh black morels are $10.00 per pound but are almost done for the year. Yellow morels will be coming up later in the season. He also has whole or flake dried mushrooms for sale. Al says: “I will be getting shaggy manes which are a choice mushroom but not many people are aware of. They are great. Also, chicken of the woods are picked in the fall. I will be looking for king boletus. They should be coming up soon.”

Sauteed Morels
10 large morels cut in half
1/2c organic butter
sea salt to taste
1/8c raw cream (optional)
Saute the morels in butter until tender. Add salt. Add the raw cream if desired for a creamy steak sauce. Serve with a blue rare barbecued pastured beef steak.

Wild Mushroom Soup
2c finely chopped onions
1tsp sea salt
1/2c organic butter
4c chopped mushrooms
1/4c fresh morels or 1/8c dried morels finely chopped
6c beef or chicken bone broth
finely chopped fresh herbs from the garden: thyme, chives, parsley, or rosemary (optional)
2T fresh raw cream in each bowl
Saute onions in a small amount of butter until soft. In another pan saute mushrooms in small batches in butter. Add each batch to the onions. You can add a splash of wine if you desire, but the morels have a complex wine-like flavor of their own. If you would like a creamy texture, puree some of the onion and mushrooms. Add the bone broth to the onions and mushrooms and warm through. In each bowl of soup add some chopped herbs and the fresh raw cream on top.

Updated October 6, 2010: Al Cadorette contacted me today. It is time for the shaggy manes. The mushrooms will be $5.00 per pound.