Tag Archive | liver

A Mess of Creasy Greens

Creasy Greens_2328Last year spring blasted us early and fast. The ephemerals were here and gone in a flash like the wave of solar flares that interrupted satellite communication and bumped webinar schedules. This year spring arrived in a more typical and erratic fashion: warm one day, cold the next; windy one day, calm the next. Luckily nature has provided us with spring greens that cool the liver from winter excess and keep us healthy at the turning of the season.

As I gaze out across the pasture on what would seem to the untrained eye like a profusion of yellow spring flowering weeds, a closer look reveals ragweed, creasy greens, butterweed, and wild mustard. What is of particular interest to me, however, is the creasy green, a southern culinary delight. Cultivated as a leaf vegetable since the 17th century they are a now a naturalized European heirloom import. Being the wild food forager that I am, creasy greens, also known as early winter cress, are a vitamin rich feast when not much else is available. Fortunately, the greens are edible right up to the point when they begin to go to seed and the yellow flowers are yummy in salads. Creasy greens are very tasty and extraordinarily high in vitamin A and vitamin C, both hard to come by in the colder months. They are also high in vitamin K. Young leaves are delicious raw in salads and older leaves can be cooked and eaten like spinach.

Creasy Greens_1331

Barbarea verna

Creasy green, Barbarea verna, also fondly known as “creasies” in these here parts of the Southern Appalachians are a biennial, land-lovin’ cousin of watercress. Back in the day an old England cress seller would walk through the streets with a basket full of cress yelling, “creases, creases!” In the Appalachians, originally settled by folks from the British Isles, cresses eventually became creasies or creecy and the name has remained. Other species like Barbarea vulgaris (common winter cress) found father north, or Barbarea orthoceras (American winter cress) found in the Pacific states can also be enjoyed almost year round. Barbarea is an Italian name given to this group of land cresses in honor of Saint Barbara’s Day, which falls on the fourth of December, implicating its use as a winter green. The Italians are very fond of these plants that hail from the brassicaeae or mustard family, especially the cresses and rockets, and they used them extensively in their cuisine. The Irish part of me welcomes the comin’ o’ spring each year with a freshly harvested basket of creasies.

Creasy by the Creek

Creasy by the Creek

Creasies readily self sow (though not invasive) and are frost tolerant and winter hardy surviving sub-freezing temperatures.  The outside leaves can be harvested continuously starting within a couple of weeks of emerging. Their leaves form a basal rosette and have from five to ten sets of lateral leaves below a bigger leaf at the end of the leaf stalk. They are pungent with a peppery kick similar to watercress, somewhat bitter when eaten raw, but rather mild and sweet when cooked. As the heat of the season progresses so also does the peppery heat in the greens. In addition to finding them growing everywhere around my house, I was delighted to discover them stocked as a seasonal spring item in the canned goods section of my local Southern Appalachian grocery store labeled “Creecy Greens.” I like to cook them southern style in bacon grease (from organic, un-cured local bacon) with a splash of burdock root vinegar, or vegetarian style in sesame oil with a dash of toasted sesame seed oil for added flavor, also with a vinegar finish. In the South they are eaten as cooked greens served with buttermilk corn bread and many consider it a traditional Southern Christmas dish. They are also good in soups, stir-fires, and quiches.

Creasy_1348Legendary creasy greens, which have 3 times the amount of vitamin C as oranges, and twice the amount of vitamin A as broccoli, have even found their way into folk songs and ballads. Doug Elliot on his Crawdads, Doodlebugs, and Creasy Greens CD performs one of my favorite creasy green songs. The accompanying songbook even has more Creasy lore!

And if you would like to plant some in your garden upland creasy green seed is available from the Appalachian Seed Company, Sow True Seed, featuring heirloom, organic and traditional varieties, and non-hybrid & GMO-free seeds. http://sowtrueseed.com/greens-cress/upland-creasy-greens/

So go get yerself a mess of creasy greens this spring!

Easy Creasy Greens
2 tablespoons sesame oil or bacon grease
2 bunches fresh greens, about 8 cups, washed, de-spined and coarsely chopped.

1 onion thinly sliced
1/4 cup water, vegetable or chicken stock

dash of herbal or apple cider vinegar
Sea salt and coarse grind pepper

Heat oil or drippings in a large skillet over medium heat and add onions, sautéing until translucent. Add greens and stir to coat with oil. Stir-fry until greens are wilted. Reduce heat and add stock and stir, allowing greens to steam until tender. Finish with a dash of vinegar. Salt and pepper to taste.
Serves 4.

All photos ©2013 Thea Summer Deer

Learn more in Thea Summer Deer’s class, Love Your Liver: Spring and the Wood Element, a work at your pace, online class at Wise Woman University. For an edible spring weed recipe visit: Thea’s Kitchen. Visit Thea Summer Deer: www.theasummerdeer.com

News Flash! I am sorry to report that Betty Ann canned Creecy Greens are no longer on the market and I have not been able to find a replacement. Side note: they are much better fresh anyway!

Headache Free in Every Season

RedClover Illus_webHeadaches sufferers know that this is no way to live yet most don’t know the cause of their debilitating condition. I frequently hear “dehydration,” “too much sugar,” and “stress,” mentioned as common triggers. While dehydration may seem like an easy fix, many don’t understand the effects of long-term dehydration resulting from depletion of deep yin fluids. Making the effort to correct a yang driven, stress filled lifestyle doesn’t always come easy when living in a driven society. Headache powders and pills can keep us going most of the time and for those severe migraines, forced down time can result in loss of work and productivity. We frequently push ourselves to keep going even when our bodies are crying for us to slow down. This pattern, especially when reinforced with toxic mimics like caffeine, can be incredibly depleting. The question that comes to mind is: Why has so much value been placed on the human doing while neglecting the human being and at what cost? It’s a story as old as time, but that story is changing. The human potential movement has us demanding new answers and new solutions. The paradox is that answers have been here all along. They are no further than we are right now. We are standing on our medicine.

Orthodox medicine considers the underlying cause of migraine to be unknown.  What we do know, and what migraine sufferers are constantly aware of, is that there are triggers that generally precede the onset of a migraine headache. Headaches in general are the most common health problem and the most common side effect from prescription or over-the-counter drugs. All prescription medications are yin depleting, or in other words, drying to deep yin fluids necessary to not only cool the liver and keep it from overheating, but also to lubricate the entire body. In a society where it is easy to simply take a pill for a headache, we have not thought to differentiate between types of headaches as is done in Chinese Medicine according to the meridians and specific symptoms.  Just like the Eskimo have many words to describe snow, there are many different ways to describe headache. The two most common types are vascular headaches (dilation of blood vessels) and tension headaches (muscle spasms).

burdockrootThe most common triggers for migraine headache are stress (physical, emotional or mental) and fatigue.  Traditional Chinese medicine (TCM) is an elegant system that describes patterns of disharmony through its Five Element Theory. We all know that stress affects hormones. In the energetic model of TCM the Liver, or the Wood Element, is largely responsible for regulating hormones.  The Wood Element is responsible for holding and releasing substances at the proper time including hormones and emotions.  Disharmony in the liver disrupts these processes and is almost always implicated in any kind of headache, especially cyclical or seasonal headaches. Other triggers can include environmental and dietary.  In all cases, migraines are the result of disruption of liver qi.

When liver qi or energy is disrupted due to liver congestion and stagnancy, liver heat rises, causing a turbulent inner wind.  This is a ‘wind’ that smacks us upside the head, so to speak.  Migraine symptoms like light sensitivity (Wood Element sense organ correspondence is the eyes) nausea (rebellious liver qi, energy moving up instead of down) or a migraine provoked by anger (repressed or otherwise) along with an increasing frequency of migraine episodes in the spring, all implicate the liver’s role in migraine headaches. We see this through the Wood Element’s correspondences of eyes (sense organ), anger (root emotion) and spring (season.)

spring salad2_9777Relieving liver congestion is fundamental to improving headaches of any kind and can be achieved with proper diet, rest, nutrition, and nourishing and tonic herbs.  Tonic herbs are herbs that are taken over a period of time usually from 3 months to a year. The longest lasting result from herbs is seen in their tonic ability to restore bodily systems. Some of the better know hepatic tonics include: dandelion, burdock root and yellow dock.  Herbs that help to restore the yin fluids that cool the liver are: licorice root, reishi mushroom, schizandra, nettles and red clover.  Eating a lighter diet that includes the bitter flavor and lots of spring greens with herbal vinegar dressing or fresh lemon is helpful in clearing liver heat (see recipe link below.)  Full sweet (whole grains, legumes, sweet potato, winter squash, etc.) is harmonizing to the liver and increases liver qi (energy for the liver to do its work.)  If you suffer with migraines you may do well to work with an alternative medicine practitioner (herbalist, naturopath, chiropractor, acupuncturist) who understands and uses these concepts in their practice.

Adaptogenic herbs become a very important consideration when helping the body adapt to environmental and internal stress. They help restore balance and are another strategy to increase the body’s resistance to stressors and provide a defense response to acute chronic stress. Adaptogens are unique in their ability to restore balance of endocrine hormones, modulate the immune system, prevent and reduce illness while strengthening the body.  Indandelion_9765 TCM adaptogenic herbs are considered qi tonics that strengthen and stimulate the immune and defense functions of the body. Some examples of adaptogenic herbs are He shou wu, Ashwaganda, Licorice, Schisandra and Reishi. By normalizing neurotransmitter levels in the brain adaptogens are used to prevent and treat neurological health problems including headaches and migraines.

The more we wake up and realize that increased productivity actually comes from replenishing and nourishing ourselves at the deepest level the more we realize our human potential. Nourishment comes in many forms including wholesome foods and the herbs listed above as well as creative expression and a life filled with purpose and meaning. The good new is: There is hope for headache sufferers in every season.

Learn more in Thea Summer Deer’s class, Love Your Liver: Spring and the Wood Element, a work at your pace, online class at Wise Woman University. For an edible spring weed recipe visit: Thea’s Kitchen. Visit Thea Summer Deer: www.theasummerdeer.com

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