Category Archives: Uncategorized

2014 Granny Woman Ozark Herbs Blog, in review

The stats helper monkeys prepared a 2014 annual report for this blog.

As some of you know, I’d completely abandoned this blog for a couple of years to focus on the school. Then I noticed folks were subscribing and reading it so I started writing again.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 10,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.

Click here to see the complete report.


Vaccines and “herd immunity” nonsense

Thanks to friends on G+ I’ve discovered this post from Jon Rappaport’s blog that hits a home run regarding vaccination requirements…enjoy

Jon Rappoport's Blog

Vaccines and “herd immunity” nonsense

by Jon Rappoport

November 13, 2014

Hail to the group! The group is all!

The concept of herd immunity (protection for the population) is often used by vaccine addicts as a way to push guilt at people who don’t line up, with their children, like robots for their shots.

From the point of view of protecting people who are already vaccinated, herd immunity is flat-out absurd.

Little Jimmy, whose parents have decided not to vaccinate him, will pass diseases on to kids who are already vaccinated? Oh, you mean those immunized kids aren’t really safe? Then why did you vaccinate them in the first place?

From another point of view, herd immunity is the idea that people who “can’t be” vaccinated (for example, those who are obviously allergic to elements contained in vaccines) will gain a measure of protection, if larger and larger numbers…

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Wild Kitchen – Peach and Grape Leaf

Smelling peach leaves officially launched Wild Kitchen day (held twice a month) at Rancho Arco Iris. Wild Kitchen day is about unlocking the gourmet potential of the commonly ignored plants, along with their superb abilities to heal. Peach is a great example.


Class agrees, peach leaf smells like almonds

Class agrees, peach leaf smells like almonds

While we patiently await its fruits, the leaves, twigs and bark are rarely considered. Well, we’re NOT going to eat them, true. But the leaf makes a delicious beverage that cools and calms. For those of us who enjoy our summer wines and beers, it’s a noteworthy hang-over aid, nipping nausea in the bud.

This is a plant best prepared as a cold infusion. I made a gallon of it starting in the morning and it was ready by dinner. I make it by filling a gallon jar about 1/2 full of fresh leaf, then adding spring water to fill the jar. Stir it every once in awhile. I think this cold infusion is ideal for fermenting into an herbal wine. It tastes like peaches. Just be sure you strain out the leaves and ferment only the remaining liquid.

There’s always a great deal of information to share about a plant, more than can be remembered, so I aim to pick out two key features for the class to commit to memory, amid the hour’s-worth of plant uses we cover. In the case of peach I selected its action as a cooling, relaxing nervine and it’s function as a Yin Deficiency remedy. As we discussed its other attributes I cautioned the class that one NEVER uses wilted leaves. Upon wilting the hydrocyanides convert to actual cyanide. Livestock are known to die from grazing on wilted peach leaves from a fallen branch. Additionally, for the same reason, when we make a peach tincture, we only let it sit for ten days. After ten days we can begin getting some unwanted cyanide in our tincture. Our youngster, Samuel, piped in that there were actually three things we had to remember…the third being “if you don’t make it right it can kill you”.

We went looking for grape leaves before lunch. Very tricky to identify I might add. Close by we found River Bank Grape and Fox Grape. The best time to gather grape leaves is in June with a cut off date of July 4. Aguila and I had both noticed that on July 4th our leaves still looked fresh, and undamaged. But over the next two days, to our July 6th class, they had all radically changed into the more fibrous, bug chewed look. We did find enough good leaves to brine some in a lacto-ferment and set some aside for dinner. But not enough for the wine.  The main functions I wanted them to remember about grape was it’s toning action on veins and circulatory problems and as a food, it’s high omega 3 content.

As the heat of the afternoon came on they all hiked down to the swimming hole with the cat. Reaching the pool Aguila instructed them about water moccasins sharing the pool. As if on cue, a young water moccasin lifted its head to great their arrival from the middle of the water. Fear was dispelled with further instruction how to safely share the pool, they have a swimming spot, so do the people, done in peace the snakes disappear into their privacy. For some reason the group thought this a great advertizing motto for us, “Swimming with Water Moccasins”. I’m not sure about that, but if you swim in native Arkansan waters, it’s a lesson that needs to be shared.

Building a grape leaf casserole

Building a grape leaf casserole

We took a few hours to gather more food and prepare dinner together. The menu included a soup made with Wood Nettle, a casserole of grape leaf, zucchini sticks (technically not a wild food, but ours are going wild this summer), and peach leaf infusion. I know a class is successful when folks take action on their learning right away. The next day, folks went home to make peach leaf/twig & grape leaf tinctures.

Wood Nettle Soup

This always turns out differently depending on what I have on hand. Play around with this. Begin with making a good broth as a foundation. This time I used a veggie broth powder and cooked onion and potato in it for about ten minutes. Then we added enough fresh, cleaned wood nettle leaf and stem to fill the broth with just a tad of broth remaining over the leaves. This is cooked just until the leaves wilt. Cool it down until you can blend it without blowing anything up. To this add some nutmeg to taste, Himalayan salt and plain whole milk yogurt is added and mixed together. This simple soup was a big hit.

Wood Nettle Soup, Grape Leaf Casseroe, Zucchini Sticks

Wood Nettle Soup, Grape Leaf Casseroe, Zucchini Sticks

Next Sunday we’ll zero in on the violet.

The Wild Kitchen and Simplifying Blogging

wild kitchenFirst of all, I have too many blogs. Without intending to, I’ve let this one drift off into history, but people keep subscribing to it even though I haven’t been writing here!!

So, I’ve stopped one of the school’s blogs in order to come back here to share about Ozark herbs. Ok, I did just start yet another blog (eyyyy) but somehow the two seem nicely matched. At Rancho Arco Iris, where I live, we decided we needed our own blog separate from the nonprofit, Arco Iris Earth Care Project. Separate from the herb school (Herbal Coaching Community) and separate from personal blogs. I invite you over to that one for more of an at-home kind of sharing . Its located here. 

Its the place to go for our Wild Kitchen updates. As much as I love teaching at all of the great venues we have now in Arkansas, having people come to our home is really my favorite.( Even if it does mean I have to clean the house).

On to the Wild Kitchen news. We’re having folks out twice a month, on a Sunday, for a day of foraging, lessons on medicinal & nutritional properties, making plant medicines, foraging for and preparing dinner, swimming in our spring-fed swimming hole, working in the garden (optional) and more. We’re very excited! Our first event is July 6. Here’s a direct link to that Kitchen day.

I’ll be giving a workshop July 13 on Burdock in Eureka Springs, Arkansas. A full day with the morning session held at the botanical sanctuary located at FireOmEarth and the afternoon session at the Flora Roja Community Acupuncture Center. For info on that visit the class schedule on our school’s website.

Other newsy kind of stuff, a totally new super version of our course, “Introduction to Herbalism” is in the works and its going to be free for awhile. I’ll let you know when its ready and you’ll also be able to get a pdf of the Course Outline to see if its for you. Stay tuned loves and thanks for all your support.

Mole Removal At Home

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Find out how to remove moles, especially moles on your face. Mole removal at home is possible, but be sure to follow this advice to reduce the chance of mole scarring.

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HCC Wellness Walk-About the Web Aug 28, 2012

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This is the first -walk about- sharing a day’s discoveries on the web that educate about herbs and wellness. It will be a regular series. 

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Natural Healing Remedies: 10 Foods That Fight Inflammation And Pain

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Natural Healing Remedies: 10 Foods That Fight Inflammation And Pain…


Beginning with Blueberries: Blueberries are excellent anti-inflammatory foods. They increase the amounts of compounds called heat-shock proteins that decrease as people age. When heat-shock proteins are in short supply inflammation, pain and tissue damage is the result.


9 more to go….

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An Herbalist’s View on West Nile Virus

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“Let’s begin with the possibility that the West Nile Virus may not exist. …”


The article discusses how herbalists would approach West Nile Virus and the controversy surrounding it.


What would go into making an herbal formula and why. It corrects a common misunderstanding about what antiviral herbs are and how they work. 


Plenty of information here.

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Ginger Components: Help neurons and the maintenance of mature neurons

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Components from Ginger (phenylbutenoid dimers) have been isolated by Matesui et al from Ginger. The objective was to explore the neurotrophic effects of these components in vitro and in vivo. Neurotrophic Effects are responsible for the growth and survival of developing neurons and the maintenance of mature neurons.

A variety of factors were measured like Neurogenesis & Cell Death.

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HOW TO: Store Fruit & Vegetables Without Plastic

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You gotta love summer’s abundant fruits and vegetables: Strawberries, juicy tomatoes, fresh carrots, dark leafy spinach, spicy arugula.


Here are some fantastic tips provided by the Berkeley Farmer’s Market on how to extend the life of your produce in and out of the refrigerator, without resorting to plastic….



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