Moldavian Dragonhead Balm (Dracocephalum moldavica)
One of my favorite things to do is to grow herbs for tea. I grow hundreds of plants every summer at my garden plots and spend the summer drying them. I dry enough to make tea for all of my own family and friends for the whole winter. And more. Much more. While there are so many varieties of seeds to grow out there available to all of us gardeners, there are certain (wonderful) herbs that I rarely see included in gardening articles. So I think over the next few weeks I am going to feature a few of my favorite underappreciated herbs/plants/veggies/fruit to grow.
One of my favorite tea herbs is Moldavian Dragonhead Balm. Dracocephalum moldavica has been cultivated as an herb for centuries. It is an introduced plant in the US and can be found wild in many states. It is the Lamiaceae family and shares the mint characteristics - it is easy to grow, flowers all summer, prolific to self seed, and makes a great tea. It is also loved by pollinators.
Moldavian Dragonhead is perennial and is hardy in zones 3a-7b. It gets about 1 foot high or so and about the same width, and has blue and purple blooms that look like little dragonheads - with fangs. It grows quickly so it is often one of the first flowering herbs of the summer.
I love how the bees are drawn to it, it flowers on and on all summer, and how the blooms are vivid and beautiful. It is a nice addition to landscaping and is easy to harvest frequently throughout the summer. It doesn’t need a lot of special care and grows happily in most soils and in full sun to part shade. It does better when kept moist, but it is OK drying out in between waterings if it must.
Historically it was used as an astringent, tonic and vulnerary. This plants smells and tastes similar to lemon balm but keeps its aromatic fragrance even when dried (which lemon balm does not do as well). It adds a fresh aromatic bright lemony flavor to blended herbal teas. And it makes a wonderful iced tea.
To harvest, I wait until the flowers have bloomed up most of the stem and start harvesting by cutting the top 5-6” or so off of each flowering stem.
I leave the flowers and leaves on the stem to dry in my dehydrator, and once dried I carefully remove from the stems and store in an airtight container until I blend into tea.
This can be used in culinary recipes - as a substitute for lemon balm. But I really love it for tea - I have used it in my tea blends for almost 10 years now and I have never had a summer without it!
Henriette's Herbal - Moldavian Dragonhead Balm & Lemony Tea Herbs
US National Plant Germplasm System
Strictly Medicinal - Moldavian Balm
Baker Creek Heirloom Seeds
I love the time of year when everything suddenly turns green and there is a burst of grass and weeds and buds and a riot of neon yellows and chartreuse as things slowly gain darker color. I think living in the north we like winter as much for the stark beauty of snow and ice and indoor time as much as we love how spring comes with such intensity and a complete change of palette.
Chickweed (Stellaria media) is one of the early weeds that is a multifaceted and useful medicinal and culinary treat. It has a long history of use and it grows in pretty much all climates. It is a very nutrient rich plant and is enjoyed in pestos and salads for its nutritive and diuretic properties, it is cooling, soothing and demulcent. It can easily be added to smoothies and salads and it is rich in iron, calcium, magnesium and potassium. It is also often used externally for skin inflammation, acne, irritated eyes, and diaper rash - any hot irritations and inflammation.
Chickweed is a plant that likely is growing somewhere in your yard or along your borders. The best time to pick it is just when it starts to flower, before it is stringy and seeding. Harvesting is simple - pick from a spot you know is safe (no pet traffic, pesticides, or runoff). You can cut it a few inches from the central base, leaving a few inches behind so it will grow enough for a few more harvests. Once you have snipped a bowl full, be sure to clean and dry it and sort out any bits of grass or other plant material that may have hitched a ride.
Chickweed is pretty easy to identify. It has 5 petals that are so deep that it looks like 10 petals. And along the stem there is a fine line of hairs growing vertically up ONE side of the stem. Look closely - the little line of hairs is only on one side to each node, and then past the junction the hairs grow on another side. Leaves are oval and grow in alternate patterns up the stem.
After harvest, you have many options of how to use it. You can simply chop and add to a salad or put into your morning smoothie. I happen to have a family who is not as enthusiastic as I am about picking weeds in the yard and eating them so I have a few ways to use them that my family is OK with.
Chickweed Salad Dressing
Chickweed Salad Dressing
Chickweed is a nutrient rich and delicious plant that you can find in most yards. This salad dressing is a great way to use chickweed - especially if it is a new foraged "weed" for you!
This is an easy dressing to blend into a jar.
Infused Chickweed Oil
I love using chickweed to make salve. It is easy to infuse an oil with fresh chickweed. Most herbal infusions recommend using dry herbs to minimize the potential for spoilage due to water content. Chickweed is one of the few herbs that doesn't dry very well and so I use it fresh. There are a few tips to ensure the best outcome.
First, after rinsing the chickweed let it dry out. Chop it up a little spread it out on a screen or tray and let it dry out a bit for a few hours or overnight.
Second, use a low and slow heat infusion method. Pre-heat your oven to 250F. Put your wilted/slightly dry chickweed into an oven safe pan and pour over a carrier oil to cover. I use olive oil sometimes, but it carries a smell, so I often use safflower, grapeseed, or some other neutral oil. Once your oven is preheated put the pan in the oven, turn the oven OFF and let it infuse in the warm environment for several hours or overnight.
Third, strain well. I like to strain through a very fine mesh strainer first, and then through a nut bag second (a few layers of cheesecloth or a coffee filter would work too). This strains out as much plant material as possible.
Store this oil in the fridge to prolong shelf life. You can use this as a culinary oil as well, but I use it to make a salve. A simple chickweed salve only needs your infused oil and beeswax. You can add lavender essential oil to it too. Or you can blend a few infused oils together such as calendula, comfrey, and lavender along with beeswax to make a blended healing salve.
Chickweed will keep growing all summer long, especially in the shady spots along garden beds and rock walls. I will keep harvesting, but it is always the most exciting finding and cutting the first bowlful every spring!
Here are a few recipes if you are interested in using chickweed in more ways:
River Cottage Chickweed Pakoras
Chickweed Pesto from Rosalee de la Forêt at Learning Herbs
Chickweed Salad from Mark Bittman
More general chickweed info from the Practical Herbalist.
Win a Wholly Rooted Box
The grand prize for today is a Wholly Rooted box. This includes several goodies from Wholly Rooted! Comments will close and the drawing for this will be held at 5PM CST today, March 31, 2017.
Contents: Rooted Rollerball, 5mL Essential Oil Blend (I will surprise you), 1 4-ounce bag of Calming Bath Tea, 1 set of 5 Postcards, and 1 Diffuser Necklace.
The winner from all of the entries is Ronnie! Thanks everyone.
This giveaway will close at 5PM Central Standard Time. I will draw a name from all entries from a random generator. I will announce the winner on the FB page and on this page.
There is only 1 winner drawn from comments. The box will be shipped USPS First Class or Ground, depending on location. No substitutions unless it is by me to meet shipping requirements if an international winner is selected. Any substitutions will be of equal or greater value. International shipments may be charged customs fees or taxes. You are responsible for any customs or taxes - Wholly Rooted is not responsible for import taxes, tariffs or duty charges outside of the US.
Be sure to visit the home page at WhollyRooted.com to see what is in the new shop!
I am a certified aromatherapist, herbalist, organic gardener, photographer, writer, designer, artist, nature lover, whole foods maker, and mother of two unschooled boys in south central Wisconsin.
The Gluten & Dairy Free Pantry