New class focuses on foraging in western Montana
May 22—Indigenous people knew that the plants and trees were Mother Nature's pharmacy and there is a trend today to rediscover what is growing in our backyards.
Heather Ewert lives in DeBorgia and has spent many years studying plants for medicinal purposes for her family and herself.
"I am not accredited with any certificates but between books and the internet, I do have a solid grasp on what I'm going to be sharing."
Her first class in the Old DeBorgia School on Saturday, May 11 had around 30 attendees and the May 15 class attracted over 20.
Ewert selected 10 local plants for her audiences. What they look like, where to find them and what the values are in using them and how to use them.
Yarrow is found in sunny dry areas along roadsides and in fresh clearings. It has finely divided feathery leaves with a pungent, but refreshing and uplifting scent. For use, the leaves and flowers are harvested and can be used dried or fresh in teas, salves, poultices, and tinctures.
"Tinctures are made with alcohol or glycerin," Ewert explained. "So, you put the plant matter in the alcohol and let it sit for six weeks," as she holds a mason jar up for the class to see with a green plant in the liquid. "Sometimes I forget and they sit for a long time, but that's OK," she laughs.
She discussed how these plants can become balms and oil infusions and other products that people see in stores and with a little patience and knowledge, these can be made at home.
"Do your own research on anything you want to use, just to make sure it's not going to affect anything that you've got going on already," she notes.
St. John's wort also grows along roadways in sunny open spaces. It can be made into a salve for sunburns, wound healing, cold sores and genital herpes.
"Cottonwood bud oil is one item that I feel is overlooked but they are super good for skin conditions. They aid in pain and inflammation. I use it all of the time," she shared.
The whole dandelion can be used. The leaves can be used in salads and cooked similar to spinach. The dried root is great for tea and as a coffee alternative (great for the liver!). The flowers can be eaten in salads, used for baking, made into flower crowns and used to make wine.
"I think we have tapped into a need in the community! We, the Schoolhouse, will be looking at other possible classes," said Susan Charles.
One attendee on Wednesday was Shirley Iwata who lives in Superior but lived for several years in the west end of the county.
"I'm here because I have an interest in our plants and their value for medicinal help and there are so many that we should know about for a food source. And Heather is the real deal. She knows so much about our natural garden and enjoys sharing."
