Mike Cunningham Mike Cunningham

Spring Medicinal Plants and Their Benefits

Spring is a wonderful time of the year to get outside, enjoy nature, and collect spring medicinal plants. Many of these plants are edible and contain many vitamins and nutrients, as well as containing medicinal benefits. The beauty of collecting wild plants, or wild crafting, is that most of them are considered weeds and it is almost impossible to over-harvest.  

Just to clarify a weed is defined as any plant in an unwanted space. So as long as you “want” it, it is not considered a weed.  

I spent many years as a gardener classifying many medicinal plants as weeds. I didn’t know any better. Many gardeners are convinced of these things by what our society says is important or beautiful. Especially the poor lowly dandelion, which is so useful medicinally. So much so that all parts of the dandelion are used in herbal medicine. Each part has its own unique symptom that is treats.

Historical use:

In European history, as well as North American history, spring edible herbs and plants were used for many medicinal benefits. They were also used for their high content of vitamins, minerals, and nutrients. They were also used to stimulate the digestion, purify the blood, cure scurvy and ague, combat rheumatism, and repel kidney stones after a long cold winter of inactivity.

Today more than ever- we still can reap all the benefits these plants have to offer us. Spring greens are so nutritious, and good for our bodies!

Caution: Please make sure you are comfortable in plant identification so you do not mistakenly harvest something endangered or poisonous.

Here is a list of spring medicinal plants and what the benefits are:

Nettles- Packed with vitamins , minerals, and nutrients, liver cleanser, and moistening herb 

Dandelion- Roots, spring tonic, digestion, PMS, and is specific to the kidneys

Catnip-Calming sedative, treats hiccups (anti-spasmodic)

Garlic Mustard- Antiseptic used for healing ulcers and treating gangrenous wounds, use like arugula for fresh eating

Burdock-Blood cleanser, bitter tonic, constipation

Wild Violets-leaves and flowers used, moistening, respiratory system

Wild Geranium-Roots used, astringent, high in tannins

Plantain- use fresh for wound healing

Motherwort-PMS (mood), heart conditions

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Mike Cunningham Mike Cunningham

Calendula: Edible and Incredible

Did you know the ancient Romans named this plant Calendula because they noticed that it was blooming on the first day of every month (calends)? It was a symbol of joy and happiness in their gardens, and because it provided them with a continuous supply of flowers and tender leaves, it was used for cooking and in medicine.

Culinary Use

Calendula has been used in cooking for centuries. The flowers were a common ingredient in German soups and stews, which explains the nickname “pot marigold.” The beautiful golden petals were also used to add color to butter and cheese. The flowers are traditional ingredients in Mediterranean and Middle Eastern dishes. It has also been called “ poor mans saffron.”

Calendula tea provides health benefits and is delicious. I combine mine with lemon balm, lemon verbena , and mint to give it an extra bright summery taste. Calendula applied topically as a salve -is incredibly healing for many skin ailments.

A marigold by any other name...

The name “pot marigold “ is an area of some confusion. Some people label calendula as marigold, when in fact it is a very different plant. They are both in the Asteraceae ( daisy) family. Calendula has oringins in Europe. Some sources list Southern Europe, but that is up for discussion . It prefers a cool climate.

Marigold on the other hand is native to the Americas. The earliest use was by the Aztec people for : medicinal , religious, and magical purposes. It prefers a hot arid climate.

*Some Info obtained from :Garden Guides

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Mike Cunningham Mike Cunningham

Nettles are a Superfood

Spring greens are so nutritious and good for our bodies! I still have so many fond memories of my grandmother making nettle soup in the spring.

Nettles contain 481 mg of calcium in about half a cup. Compare that to a cup of milk that contains 305 mg of calcium. So by eating your spring nettles you are getting twice the calcium as milk!

Spring greens are so nutritious and good for our bodies! I still have so many fond memories of my grandmother making nettle soup in the spring.

Nutritional Benefits of Nettles

Nettles contain 481 mg of calcium in about half a cup. Compare that to a cup of milk that contains 305 mg of calcium. So by eating your spring nettles you are getting twice the calcium as milk!

I am not saying you need to replace all dairy with nettles; it is just such a great alternative for those who are vegetarian, vegan, or lactose intolerant. Nettles are also great for those just looking for an alternative to add calcium to their diet.

Here are some other fun nutritional facts about nettles:

  • Nettles are the highest source of protein from wild plants in the U.S. They contain 26% protein for the calories.

  • They also contain: iron, calcium, magnesium, silicon, potassium, manganese zinc, copper, and chromium, vitamins A and B.

  • Nettles are more nutritious than spinach, kale, or asparagus.

I would argue that nettles are one of the most nutritious greens available besides seaweed or kelp. Can you tell this is one of my favorite edible medicinal plants?!

The following are a few recipes from Jenny to enjoy nettles. As mentioned before, be sure to wear gloves when harvesting the leaves.

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Nettle Soup

In a large stockpot:

  • Add a few tablespoons of butter or bacon grease

  • Add one whole onion sliced in thin rings, cook on medium to medium-high

  • Deglaze pan with 1/2 cup white wine

  • Once the onions are cooked through (about 5 mins) add 4 to 6 Yukon gold potatoes, diced (cook about 15 mins)

  • Add 2 to 3 cloves minced garlic

  • Add 2 cups chicken or veggie broth

  • Add washed, chopped nettle leaves (about 6 cups)

  • Add 1 cup cream or half-and-half

  • Add salt and pepper to taste

  • Feel free to add fresh herbs, chives are especially good with this.

  • Simmer for 20 minutes or until potatoes are cooked

Makes 4-6 servings.

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Nettle Tea

Nettle tea is a great way to make use of nettles:

  • Just pour boiling water over clean chopped nettles in a Mason jar.

  • Cap and let sit at least 15 minutes or overnight on the counter.

  • Strain and enjoy!

By far the most moistening, thirst quenching, nutritious drink. I like to add lemon balm and peppermint in the jar too if I have it.

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