• Start with a well-infused oil — your salve quality depends on it.

• Make sure herbs are fully dry to avoid mold or spoilage.

• Use gentle heat; avoid overheating your oil.

• Strain thoroughly to remove all plant material.

• Use a simple ratio: 1 part beeswax to 4–5 parts oil.

• Test consistency before pouring by cooling a small sample.

• Stir gently and consistently while combining.

• Pour while warm but not too hot to avoid condensation.

• Use clean, dry containers to prevent contamination.

• Label and date every batch.

• Start with small batches to learn and adjust.

• Use high-quality carrier oils like olive or almond.

• Keep water away from your preparation.

• Store in a cool, dry place.

• Most important: use your salve regularly to learn from it.

In the early days of spring, before the forest fully awakens, there is a brief and easily missed moment — a soft opening in time when certain plants emerge, do their work, and disappear again.

Trout Lily is one of them.

A plant that lives in timing, not in space

Erythronium americanum is a native woodland perennial found across the forests of the northeastern United States, including western Massachusetts.

It grows in quiet colonies that may be decades — even centuries — old, spreading slowly beneath the soil. Most of what you see are its mottled leaves, patterned like the back of a brook trout. Only mature plants produce the nodding yellow flower, and even then, not every year.

This is not a plant of abundance in the conventional sense. It is a plant of patience, restraint, and deep ecological time.

Ecological value — subtle but profound

Trout Lily plays a quiet but essential role in early spring ecosystems:
• offering nectar and pollen to early-emerging native bees
• contributing to nutrient cycling before the forest canopy closes
• forming long-lived colonies that signal undisturbed land
• engaging in seed dispersal through ants

“In nature, nothing exists alone.” — Rachel Carson

Medicinal value — modest, and not the point

Historically, trout lily has been used sparingly:
• fresh leaves applied externally for minor wounds or skin irritation
• gently cooling and soothing in topical use

It is slow-growing, ecologically sensitive, and not widely used in modern herbal practice.

Its ecological value far outweighs its medicinal use.

A different kind of medicine

“The clearest way into the Universe is through a forest wilderness.” — John Muir

Not all medicine is something we take.

Some medicine is something we witness:
• timing without excess
• growth without urgency
• presence without permanence

In closing

When you walk through the forest in early spring, you may notice patches of these leaves quietly covering the ground.

A rhythm that is not rushed.
A system that does not waste.
A form of intelligence deeply rooted in place.

Trout Lily is less a medicine to harvest, and more a medicine to learn from.

Spring gives freely — and sometimes, what grows closest to the ground carries the most medicine.

Dandelion (蒲公英, Taraxacum) is one of those plants. Common, resilient, often overlooked — yet deeply valued in both food and Chinese medicine for generations. As the season of rising energy unfolds, this humble green offers a way to gently clear, reset, and support the body.

 

Why Dandelion? (Chinese Medicine Perspective)

In Chinese medicine, dandelion is known to clear heat and resolve toxicity, especially in the Liver and Stomach systems.

As recorded in the Bencao Gangmu (《本草纲目》):

“蒲公英，解食毒，散滞气，化热毒。”

— It relieves food-related toxicity, disperses stagnation, and clears internal heat.

It is commonly used to:

• Support digestion

• Clear internal heat (especially relevant in spring)

• Soothe skin and inflammatory conditions

• Support the Liver — a key organ associated with spring

Spring is a time of upward movement and renewal — but also a time when what has accumulated through winter may begin to surface. Bitter, slightly cooling plants like dandelion help to gently guide that process.

 

Preparation — Cleaning & Sorting

• Harvest fresh dandelion greens

• Rinse thoroughly (wild greens often carry debris)

• Check carefully for dry grass pieces and small weeds

• Trim off any tough or damaged parts

• Give a final rinse before cooking

 

Blanching (Key Step)

• Bring a pot of water to a boil

• Add dandelion greens

• Turn off heat immediately

• Let sit in hot water for about 2 minutes

• Remove and rinse under cool water

• Gently squeeze out excess water

This step helps to reduce bitterness, preserve color, and improve texture.

 

Cutting

• Chop into small pieces

• About 0.5 cm (not too fine)

• Keep some texture for better mouthfeel

 

Simple Seasoning

Add:

• Minced garlic

• Salt

• A small pinch of sugar

• Sesame oil (about 2 spoons, or to taste)

• Vinegar (balsamic or Chinese vinegar)

• Optional: soy sauce

Mix well and adjust to taste.

A Seasonal Reminder
Dandelion grows almost everywhere. Perhaps that is part of its teaching.
What we need most is not always rare or distant. Sometimes, it is already under our feet.

This spring, consider bringing a bit of wild nourishment into your daily life — simple, grounded, and deeply supportive.

Simple food — but rooted in both nourishment and medicine.

Good reading nevertheless. This is from one of my herbal classes, I thought it was a good read to share. When you click on the link the first thing that pops up is a book ad, X out of it, the article is right behind it. It is about how our daily comfort is cutting off some of our instincts.

https://thegrowtheq.com/the-hidden-cost-of-comfort/

A couple of paragraphs from the article:

"Every single one follows the same pattern: remove the signal, lose the capacity it was building. I’m not suggesting we throw away GPS, and I’m certainly not getting rid of air conditioning. Lord knows I’d never survive in Houston, Texas, without it.

But what is clear is that there are always trade-offs to dampening a signal. And too often, we default to whatever feels easier in the moment, not realizing the capacities we’re detraining or letting go.

Let’s start with the minor ones. It might not feel like a big deal to listen to a podcast on a run or always have music playing. But what happens is that you lose one of the most valuable skills in running: the ability to listen to your body. Your ability to pace by feel declines. Instead of being like the seasoned vet who can lock into a pace by listening to your breathing and feeling your legs turn over, you’re lost without that external marker guiding you."

Does anyone know if Walmart (or any other places) is still processing 35mm film?

I just found my first camera, it had a roll of film in it.

Eating wildflowers you find growing naturally can add a special touch to your meals. These flowers are not just pretty — they’re also packed with vitamins and taste. Most of them are sweet and perfect for eating fresh. You can also dry them to keep their flavor all year.

A lot of these wildflowers are easy to grow yourself. They look amazing in a garden and bring in bees and birds.

Remember, it’s important to be safe when you pick wildflowers. Always check first to make sure you know what you’re picking. Use the plant’s scientific name to be sure. And, just take a little bit from each plant so it can keep growing.

Foraging for edible wildflowers is a great way to connect with nature and add something unique to your diet. Just be sure to do it the right way to protect the plants and yourself.

1. Wild violets are easy to recognize and versatile. Their mild, sweet flavor is perfect for salads or desserts.
2. Coneflowers have a peppery flavor and can boost the immune system. They not only taste delicious but are also beneficial to your health.
3. Wood sorrel flowers are refreshing and citrusy. They add a zing to salads and soups and are perfect for a trail snack.
4. Daisies make charming salad decorations and can add a subtle flavor to soups and teas. That said, they can have a bitter taste.
5. Chicory flowers are bold and slightly bitter, making them ideal for salads. They also pair well with strong flavors like aged cheese.
6. Dandelions offer sweetness in their flowers and leaves, perfect for salads, teas, and even jellies.
7. Coral honeysuckle flowers are a delightful addition to salads and can be enjoyed fresh or fried.

1. Not all wild plants are safe to eat raw. It’s important to tell apart edible and poisonous plants. This is to avoid sickness or poisoning when foraging.
2. Avoid plants with strong, bad smells, milky sap, umbrella-shaped flowers, bright berries, shiny leaves, and thorns or spines. They often show that the plant is toxic.
3. All parts of the Amaranth plant are edible, including the seeds, leaves, and stems, which can be eaten raw or cooked. It is rich in proteins, fiber, and essential vitamins.
4. Asparagus should be boiled before consumption to avoid nausea. It is high in vitamins C, B2, folic acid, and carotenoids but should be avoided by individuals with kidney diseases.
5. Both the leaves and roots of Burdock are edible. Leaves need to be boiled to remove bitterness, while the roots have a mild, sweet flavor and are rich in antioxidants and vitamins.
6. Cattails offer multiple edible parts, including the white base of the stalk, rootstock, and female flower spike. These parts can be eaten raw or boiled, providing fiber, vitamins, and minerals.
7. Many wild plants, like chickweed, chicory, and dandelion, are nutrient-rich. Others include clover, curly dock, elderberry, juniper, and nettle. They provide essential vitamins, minerals, and antioxidants that are beneficial for health.

How to Tell If a Plant Is Not Safe to Eat

It isn’t always easy to identify whether wild plants are safe to eat or not. Before using plants as food, it’s important to ensure they aren’t poisonous or toxic.

Here are some of the most common signs that a plant should be avoided:

• Strong, Unpleasant Odor – The plant could have developed dangerous fungal toxins, especially if it emits a musty and rotting odor.
• Similar Smell to Pears or Almonds – Plants with a pear or almond smell have cyanide. Cyanide is very toxic. It can be fatal if eaten in large amounts.
• Milky Sap – Milky saps in the plant can often contain toxic compounds. An example of a plant with milky sap is dandelion stems, which you should avoid eating.
• Umbrella-Shaped Flowers – Many plants from the Umbelliferae family are toxic. The edible ones are often hard to identify.
• Yellow, White, or Red Berries – Plants with bright berries often show toxicity. They are tied to harmful substances.
• Shiny Leaves – Plants with shiny leaves often indicate the presence of dangerous chemicals. Some examples include poison ivy and oak, which can cause severe skin reactions.
• Thorns or Spines – Plants with sharp thorns or spines are protective features of plants. They are meant to deter animals from eating them. So, it’s best to steer clear of these plants. If the berries are aggregated, then they are safe to eat.
• Signs of Decay – Eating decaying plants can cause health issues. These include digestive problems and food poisoning. The same goes for plants that have been eaten by insects or worms.

Each year, over 100,000 exposures to toxic plants are reported to poison centers throughout the United States. These warning signs are your first defense against eating something that could make you sick.