By ANNA MARIE BEAUCHEMIN
Martinez Gazette Columnist

With the seasonal shift upon us, it’s that time of year to start thinking about preparing our bodies for the colder and slower months ahead. As an herbalist, I take this time to fill my cupboards with immune-boosting herbs, to can and freeze medicinal foods, and to allow my body to slow down and get the rest it needs. Inspired by a recent wellness workshop at Lucid Vitality in downtown Martinez, I’ve decided to put together my ‘Top 3 Essentials For a Smooth Seasonal Transition List’ for this month’s Hometown Herbalist column.

My Top 3 Essentials For a Smooth Seasonal Transition

Get More Rest

Autumn is the time of year when the natural world begins to slow down, and as it is in nature, it is also in us. During the seasonal shift, I often notice myself becoming tired more easily and having less energy during the day. Instead of fighting the urge to get more rest, I listen to my body and slow down. I aim to get to bed earlier, pack less into my schedule, take naps when I feel tired, and give myself plenty of time to accomplish the day’s tasks. I try to add at least one self-care item to my list each week (taking an herbal soak, going for a hike, reading a chapter before bed, getting a massage) and prioritize getting it done.

Eat Grounding Foods

Once autumn hits you can find me in my kitchen brewing up big batches of medicinal bone broths and soups, roasting sweet potatoes and carrots, and adding mushrooms (my favorites are shitake, maitake, reishi, and lion’s mane) to my meals whenever I get the chance. These seasonal foods are not only nourishing to the body but are also what we consider “grounding” foods in the field of herbalism. Grounding foods are an excellent way to drop into the energy of the season and help give our bodies the nourishment, stability, and support they need for a smoother seasonal transition.

Autumn Herbal Remedies

Fall is the time of year when I start to think about boosting and strengthening my immune system to combat the cold and flu season ahead. I do this by adding lots of thyme and garlic to my diet, and by preparing one of my favorite seasonal herbal remedies – fire cider. This spicy tonic was first invented by Rosemary Gladstar in the 1980s and has been a staple in herbalist’s medicine chests ever since. If you’re interested in making your own batch check out my article from last year’s Edible East Bay (https://edibleeastbay.com/2018/11/12/diy-herbal-gifts/), or join me at the Pittsburg Library on October 29th from 6:30-8:00 for a free workshop on making herbal fire cider!

Ever wondered what it’s like to work with an herbalist? I am happy to announce that I am now accepting new clients in the East Bay for herbal wellness consultations. For more info or to see if an herbal consultation may be a good fit for you, see my website at eastbayherbals.com. Interested in learning more? Check back on the first Sunday of every month for the Hometown Herbalist column featuring local, seasonal, and regional botanical information.

Note: The information in this article has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes, and is not intended to diagnose, treat, cure, or prevent any disease. The information on this site should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.

Anna Marie Beauchemin is a trained clinical herbalist, biologist, educator, and writer. Born and raised in Martinez, California she is passionate about sharing her craft with her community and helping people find balance and increased wellness in their lives. She offers private herbal consultations and herb-based workshops, locally. For more information visit her website at eastbayherbals.com or follow her on Facebook and Instagram @eastbayherbals

Summer is in full swing and with it comes that sweet East Bay heat. While I love cooking in the kitchen I generally take the hotter months to give my oven a break, focusing my culinary pursuits on salads, grilling, and quick stove-top meals. With the garden in peak season, I always try to utilize as many backyard goodies and fresh herbs as possible. This month’s recipe features a simple, cooling vinaigrette that highlights three of my most abundant garden herbs – parsley, basil, and mint. This flavorful dressing can be made without using any heat and is the perfect topping for grilled meats, grain-based salads, and roasted or grilled veggies.

Herb Vinaigrette

Ingredients:

1 small bunch fresh basil leaves (about 2-3 tablespoons)
1 small bunch fresh parsley leaves (about 2-3 tablespoons)
1 slightly smaller bunch fresh mint leaves (about 2 tablespoons)
2-3 cloves minced garlic
¼ cup vinegar (red wine or champagne)
2-3 tbl olive oil
Salt and pepper to taste
Optional Extras: dijon mustard, shallots, chives, chili pepper flakes

Directions:

Collect and wash fresh herbs, shake to dry. Chop herbs into small to medium size pieces and add to a mixing bowl. Smash and mince 2-3 cloves garlic (more if desired) and add to the bowl. Season with salt and pepper and any of the optional extras if you are choosing to use them. Add vinegar and oil and whisk ingredients together. The sauce can be served immediately or stored in the fridge for 2-3 days. While the flavors will meld together as the sauce sits, the bright color of the herbs will fade. For the most vibrant version of this sauce – serve immediately. Slather generously over your desired dish and enjoy!

Interested in learning more? Check back on the first Sunday of every month for the Hometown Herbalist column featuring local, seasonal, and regional botanical information. Save The Date! Interested in taking your herbal curiosity to the next level? Check out the Martinez Adult School fall offerings for our upcoming 4-week class geared toward home herbalism! Class begins September 24th – sign up today at https://mae-martinez-ca.schoolloop.com/

Note: This information has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes only. It is not intended to diagnose, treat, cure, or prevent any disease and should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.

Anna Marie Beauchemin is a trained clinical herbalist and biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. For more information visit her website at eastbayherbals.com or follow her on Facebook and Instagram @eastbayherbals.

The San Francisco Bay Area is home to many awe-inspiring native plants, a number of which have a long history of ethnobotanical and medicinal use. If you’ve been hiking in the hills over the past month or so, you’ve likely noticed many of these charming botanicals in bloom. Spring and early summer are stellar times of the year to catch many of the area’s most spectacular flowers as the weather is still cool enough to support a wide range of plant types. The list below features some of the in-season medicinals that can be easily sighted around town.

Elderberry Flowers (Sambucus nigra): While the berries of these lush medicinals are prized for their antiviral and immune boosting properties, the flowers of elderberry also have a long and rich history of use. Traditionally used in cordials, champagnes, and as unique flavoring element in confections, elderflower holds a prominent place in any herbal-based kitchen. While the flowers may be tempting to collect, remember that if you remove all the flowers from your elder tree, you also won’t be blessed with any berries during the summer (which also act as forage for native wildlife).

California Poppy (Eschscholzia californica): California’s state flower – the CA Poppy has been in bloom since spring went into full gear. This classic flower can be seen amongst many a California landscape, and can commonly be found along roads, across hills, and in disturbed and/or rocky areas. In herbalism the California poppy is well-known for its sedative properties and has traditionally been used as a remedy for sleep. Remember – state flowers have some legality tied to their collection in the wild, so (like many medicinals) be sure to grow this beauty in your yard if you wish to collect it.

Mugwort (Artemisia douglasiana): One of my favorite native California medicinals, this magical little plant can often be found in shady moist areas throughout our regional hiking trails. This plant has a strong bitter flavor and has been revered in herbal folklore for its ability to induce lucid dreams when kept nearby at night. While this lovely botanical isn’t in flower yet, it’s thriving in the cooler, moister days leading up to summer.

Yerba Buena (Clinopodium douglasii): Yerba Buena is currently making its debut in the hills around Martinez and Crockett. This low growing native perennial herb can commonly be found in shady woodland areas, and in cool damp places. If you happen to spot it on the trail, make sure to properly identify and then take a whiff! The aroma is unforgettable.

California Buckeye (Aesculus californica): Not as commonly used as a medicinal in modern times, but this native California tree has a long and rich history of use with the indigenous tribes of the area. The large spike shaped flower heads are a common sight in late spring throughout the East Bay hills and are quite breathtaking when in full bloom. Next time you’re out hiking, see if you can spot one!

As is the case with all medicinal herbs it is imperative to be 100% certain of the identification before exploring, and equally as important to leave these beautiful plants where they belong; their existence is often an integral part of the ecosystem that they are a part of.

Interested in learning more? East Bay Herbals’ next Free Community Workshop will be on June 18th from 6:30-7:30 pm at the Martinez Library. We will be talking about DIY Herbal Skincare for Summer Sun Exposure – hope to see you there!

Note: This information has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes only. It is not intended to diagnose, treat, cure, or prevent any disease and should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.

Anna Marie Beauchemin is a trained clinical herbalist and biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. For more information visit her website at eastbayherbals.com or follow her on Facebook and Instagram @eastbayherbals.

If you’re anything like me you’ve already hit your budget for this year’s garden, but in the off-chance that you haven’t (or just can’t say no to adding more), I wanted to send you off to the plant store with a list of some of my favorite garden herbs. The herbs featured below are easy to grow, act as a staple in most culinary dishes, and also happen to be five of our most coveted plant allies.

5 Medicinal Herbs You’ll Want To Consider Growing This Year

Mint (Mentha spicata or M. piperita)

I have both Spearmint (Mentha spicata) and Peppermint (Mentha piperita) in my yard, but if you’re short on space you can easily plant just one as they both have similar properties. This classic cooling herb makes an excellent iced tea when it’s hot out, adds a refreshing, herbaceous touch to salads, and can be made into a sweet yet medicinal syrup to be used in cocktails, drinks, and desserts. Mint’s most beloved quality is its action on the digestive system, acting as both a carminative and antispasmodic. Please note, this little plant has been known to spread when placed in a favorable location (cool and moist) and can become invasive. If you prefer to keep it contained, try throwing it in a large pot.

Tulsi (Ocimum tenuiflorum)

Also known as Holy Basil, this relative of the common culinary basil is native to India and does well in our hot summer climate, though you’ll need to be sure to water it well. I’ve had luck with Tulsi in both pots and in containers, but beware that it doesn’t always make it through the winter. Tulsi is most commonly used as a nervine herb, helping to support the nervous system in times of stress. It makes a wonderful tea and is my go-to herb whenever things get tense.

Oregano (Origanum vulgare)

A popular antimicrobial herb, oregano not only provides a unique flavor in the culinary profile, but acts as a powerful kitchen medicinal as well. My favorite way to use this tasty herb? As an infused oil or vinegar! I love to use the vinegar (and oil) in dressings, cooking, and salves. For more info on how to make your own infused vinegar featuring oregano, see my article last month in the Gazette.

Rosemary (Rosmarinus officinalis)

A powerful antioxidant with an uplifting quality – rosemary makes for an excellent tea, a refreshing hair rinse, and is a staple in my spice cabinet. I add rosemary to many of my dishes and use it in vinaigrettes whenever possible. It grows well in our hot, arid climate, and while it can get quite large when planted in the ground, it can also be grown in a pot for those lacking sufficient yard space. Make sure to collect any extra rosemary you may have and dry it for use later in the winter.

Thyme (Thymus vulgaris)

Also known for its antimicrobial action, thyme is one of my go-to herbs for the respiratory system and is one of the main culinary herbs I use in the kitchen. Just like oregano, thyme makes a lovely oil and/or vinegar and can be used in home wellness in a variety of ways. I use thyme for anything ranging from a cup of tea when I’m feeling under the weather, to dressings and marinades, and as a complementary seasoning in most of my dishes. In my experience thyme does well in our area with a little extra water, and can be quite happy in either a pot on your porch or in a garden bed with all your other herbs.

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Ready to get to out there and plant your garden? There are a number of local plant and herb sales coming up (like the one today 4/5/19 from 11-5 at the DVC Horticulture Department), but if you miss one of those both Annie’s Annuals and Perennials in Richmond and Morningsun Herb Farm in Fairfield carry an extensive collection of both herbs and medicinal plants.

Want To Learn More? East Bay Herbal’s next Free Community Workshop will be on June 18th from 6:30-7:30 pm at the Martinez Library. We will be talking about DIY Herbal Skincare for Summer Sun Exposure.

Note: This information has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes only. It is not intended to diagnose, treat, cure, or prevent any disease and should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.

Anna Marie Beauchemin is a trained clinical herbalist and biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. For more information visit her website at eastbayherbals.com or follow her on Facebook and Instagram @eastbayherbals.

By ANNA MARIE BEAUCHEMIN
Special to the Gazette

Spring has sprung and with it returns my monthly column featuring local, seasonal herbal information, recipes, and musings. To kick off the season I’m starting with one of my favorite springtime recipes – herbal infused vinegar. During this brief, lush, green time in the East Bay, medicinal and culinary herbs abound. Perennial plants are waking from their slumber pushing out fresh growth and potent plant medicine.

Why Herbal Vinegar

Herbal vinegar is an easy and delicious way to extract the medicinal properties out of many springtime plants. From culinary classics like oregano and thyme to seasonal medicinals like nettles, cleavers, and chickweed, the garden is ripe with herbaceous beauties that can easily be made into kitchen medicinals.

Many of the fresh spring greens available this time of year are packed full of nutrients and do not keep particularly well as dried herbs. These nutrient-dense plants are often easily extracted in vinegar making the recipe featured below an excellent way to preserve the bounty of spring for use later in the year.

When selecting which herbs to make my seasonal vinegar with, I always go for something that is growing abundantly in my yard or available at my local farmers market. If you’re collecting herbs such as cleavers (Galium aparine), chickweed (Stellaria media), or Nettle (Urtica dioica) from your yard make sure to be 100% certain on the identification of the plant.

How To Use Herbal Vinegar

Spring vinegar makes for a lovely addition to salad dressings and marinades and can be used pretty much interchangeably with apple cider vinegar for any culinary purpose. Keep in mind that your herbal vinegar will likely have an “herby” flavor – so you may want to account for this in your culinary flavor profile.

Ingredients

1 16-oz glass mason jar (with reusable plastic lid)

8 to16-oz high-quality apple cider vinegar (such as Braggs)

¼ to ½  cup seasonal medicinal herbs (such as cleavers, chickweed, nettle, oregano, or thyme)

Screens or cookie sheets for wilting herbs

Directions

Pick the best-looking patch of springtime medicinals available to you and collect roughly 1-2 cups of the fresh plant. Rinse the herbs well in your kitchen sink and make sure to sift through them and remove any pests, bugs, or unwanted plant material. Pat the herbs dry and lay them out on large drying screens (cookie sheets will do as well if you don’t have screens) for drying. Making vinegar with dried plant material is always best, so if you have a good drying setup, I would dry the plants for a few days to a week, and use immediately to make your vinegar. If you don’t have a great drying setup and are concerned with the plants getting moldy, you can wilt them for a couple of days and then use them. The more water that is in your plants, the more water will go into you vinegar, diluting the liquid and reducing the vinegar’s preservation qualities. If the plants mold during the drying process, toss them into your compost bin and try again. You don’t want to make vinegar with moldy plants.

Once you have your dried (or semi-dried) plant material, add to the mason jar filling 1/4 to half full. Fully cover the plant material with apple cider vinegar and seal the jar with a plastic lid (metal lids will rust due to the vinegar, but this can be avoided by placing a plastic barrier between the lid and the jar) and let sit in the fridge for 1-2 weeks, shaking often. After the vinegar has infused, strain out the plant material and store the herb-infused vinegar in the fridge and enjoy! The infusion should last for 3-6 months.

A Note on Collecting Medicinal Plants

It should be noted that as a former biologist, I never promote wild-crafting for your medicinal plant needs. Natural populations of plants are vital to the ecosystems that they are a part of and should be left alone for mother nature to care for. Many of the plants mentioned can be easily grown (and probably already are growing) in your own yard, can be purchased from a local herb supplier, and sometimes even be found at your local farmer’s market.

Want To Learn More? East Bay Herbal’s next FREE Community Workshop will be on April 30th from 6:30-7:30 pm at the Martinez Library. We will be talking about Herbs to help support respiratory health – hope to see you there!

Note: The information presented in this article is for educational purposes only, and is not medical advice. For more information about local, seasonal, herbal remedies and regional botanical information, check back on the first Sunday of every month for the Hometown Herbalist column.

Anna Marie Beauchemin is a trained clinical herbalist and biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. For more information visit her website at eastbayherbals.com or follow her on Facebook and Instagram @eastbayherbals.

Photo Caption:
Apple Cider Vinegar + Oregano – Photo by Anna Beauchemin

Part of the fun of herbal medicine is how easy it is to incorporate medicinal plants into food. While teas, tinctures, and salves are definitely the mainstays of herbalism, many of the plants we use for medicine are also tasty and fun to cook with. Whenever I can, I try to spruce up my meals (and my treats) with purpose and intention, and for me, this often involves throwing in some medicinal herbs. In honor of the sweltering heat that’s descended upon the earth, I thought I would share one of my favorite therapeutic summer treats – lavender lemonade.

Why Lavender?

Lavender has traditionally been used to help people with anxiety and depression. The plant has a distinct and floral flavor making it a unique addition to the culinary cabinet. The dried and fresh flowers can be used in a variety of dishes ranging from desserts to cocktails, to fancy finishing salts.

When you add the fresh or dried herb to classic lemonade, the result is not only a sweet and refreshing treat but a calming concoction to ease the mind. I like to enjoy this beverage on a warm summer night after a long day at work. It makes a great alcohol-free option for unwinding at the end of the day; sip

slowly and melt into bliss!

Summer Lavender Lemonade

Ingredients

1.5 cups water

½ cup raw honey

1.5 cups fresh-squeezed lemon juice

1-2 tablespoons fresh or dried lavender flowers

*optional – sparkling water

​

Directions

Combine lavender flowers and honey in a small saucepan. Bring water to boil in a kettle, and pour over honey and lavender. Stir to dissolve the honey, and cover and let sit roughly 30 minutes. Strain honey simple syrup from lavender flowers and add fresh lemon juice. Let cool, then chill overnight. The next day pour over ice and serve with a fresh sprig of lavender on top. For an added kick add a small pour of sparkling water to the glass, giving this sweet and soothing drink a refreshing dose of bubbles.

Note: The information presented in this article is for educational purposes only. For more information about local, seasonal, herbal remedies and regional botanical information, check back on the first Sunday of every month for the Hometown Herbalist column.

Anna Marie Beauchemin is a trained Clinical Western Herbalist and Biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. She runs her practice in downtown Martinez – offering herbal consultations and custom formulations, herbal education, product development and consulting, and community herb walks. For more information about her services visit her website at eastbayherbals.com, or follow her on Facebook and Instagram @eastbayherbals.

With the summer solstice just behind us, we take a moment to honor the beginning of summer and the end of spring. The seeds of the season to come have been set, and all that’s left to do is sit back and watch them grow. While the days may shorten, the sun’s fiery beams will continue to shine down upon the earth, heating and drying the land below.

With its Mediterranean landscape, California summers are warm and arid, and the only plants to thrive are those that require little water to survive. Our native summer plants often have a tougher and sometimes waxy exterior, creating a protective layer to keep the heat out and the moisture in. Plants such as sage, oak, and bay all do well in our climate. As temperatures rise – our summer medicinals begin to thrive.

Just like the plants who know how to protect themselves from nature’s blazing heat, as humans, we too must learn how to care for ourselves when things warm up. By staying hydrated and being mindful of our time in the sun, we can learn how to stay healthy in this sometimes-challenging season. During the summer I employ the help of plants that are traditionally thought to be beneficial for the skin. By using herbs that have an affinity for protecting and nourishing this vital part of the body, I rest a little easier knowing that I am doing my best to care for myself as the sun gets stronger.

While research shows that some level of exposure to the sun is good for maintaining healthy levels of Vitamin D in the body, it is essential to protect ourselves from overexposure as well. When summertime hits I make sure to monitor the amount of time I spend in the sun, invest in a good hat, stock up on toxin-free sunscreens (my favorites are usually mineral-based), stay hydrated, and keep a steady supply of herbal infused oils on hand that are good for the skin.

Which herbal oils do I always have in my medicine chest? My favorites are calendula, chamomile, and rose hip – which I apply to the skin after an intense session in the sun or if I am feeling dry and warm. All this combined with a tall glass of cooling herbal iced tea, and I know that I am doing the best that I can to stay mindful and healthy during this hot season.

To learn more about DIY skincare for summer sun exposure, check out my free workshop at Harvest House in Concord on Sunday, July 8th from 11-12.

Note: The information presented in this article is for educational purposes only. For more information about local, seasonal, herbal remedies and regional botanical information, check back on the first Sunday of every month for the Hometown Herbalist column.

Anna Marie Beauchemin is a trained Clinical Western Herbalist and Biologist. Born and raised in Martinez, California, she is passionate about sharing her craft with her community and helping people to find balance and wellness in their lives. She runs her practice in downtown Martinez – offering herbal consultations and custom formulations, herbal education, product development and consulting, and community herb walks. For more information about her services visit her website at eastbayherbals.com, or follow her on Facebook and Instagram @eastbayherbals.