133 Trees of Power with Akiva Silver

On this 133rd episode of the Root Simple podcast Kelly and I talk to Akiva Silver of Twisted Tree Farm, described in his author bio as a “homestead, nut orchard and nursery located in Spencer, New York where he grows around 20,000 trees a year using practices that go beyond organic.” Akiva’s background is in “foraging, wilderness survival and primitive skills.” He is also the author of Trees of Power: Ten Essential Arboreal Allies (Amazon, library) just published by Chelsea Green. In our conversation we discuss how trees could replace a lot of the staple crops in our diet. During the podcast we also rap about:

  • J. Russel Smith Tree Crops (Free download on Archive.org)
  • Kat Anderson Tending the Wild
  • Mulch, soil and water
  • Processing acorns
  • Exotics vs. natives – should we learn to love the invasives?
  • Tree of heaven!
  • Coppicing and pollarding
  • Arborist fails and #arboristfails
  • How to plant trees

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected] You can subscribe to our podcast in the iTunes store and on Stitcher. Closing theme music by Dr. Frankenstein. A downloadable version of this podcast is here.

The Virtues of Gerard’s Herbal

That last bastion of sanity on the internets, Archive.org, hosts a copy of John Gerard’s 16th century bestselling foraging manual, The Herball, or, Generall Historie of Plantes. I’ve embeddified it as an alternative to spending an evening staring at the Netflix browse menu or as an opportunity for workplace dinkering.

Here’s how the University of Virginia describes it,

Gerard was superintendent of the gardens of William Cecil, advisor to Queen Elizabeth. Gerard was one of the most respected plant experts of his time, but, strangely, he was not the primary author of the famous herbal that bears his name. Except for the additions of several plants from his own garden and from North America, Gerard’s herbal is simply an English translation of Dutch scholar Rembert Dodoen’s highly popular herbal of 1554.

I appreciate Gerard’s (Dodoen’s?) Herbal for two reasons, first the beautiful illustrations but principally for one word that Gerard uses. Where a modern plant guide would have a section devoted to the “uses” of a particular plant, Gerard uses the word “virtue” instead. I propose a revival of this word when we speak of plants.

“Use,” like so many other things in our culture, is far too utilitarian. Speaking of the “uses” of plants reminds me of a professor in my music department who, when arriving at a party, asked the department secretary, “who’s the most powerful person in this room?” so that he would not have to “waste” his time with simply enjoying the company of other people.

Speaking of the “virtues” of plants seems much more civilized.

A Fennel Drinking Straw

I don’t get the straw thing. Why do all drinks served in restaurants have to come with a plastic straw? Don’t we have enough plastic trash swirling around our oceans?

While the drinking straw dates back to ancient times, the modern straw renaissance arises alongside the 19th century popularity of juleps and cobblers. Nineteenth century gentleman needed a straw to keep the mint out of their beards and they took to using humble stalks of rye grass. As rye breaks down quickly, some enterprising genius figured out how to make straws out of paper. In the 20th century straws evolved into the bendy plastic horror we’re all so familiar with. Ecological guilt led to a glass and stainless steel drinking straw trend during a brief period in the late aughts.

Our front and back yard have what I like to think of as fennel gyres that, just like those ocean plastic votices, just can’t be stopped. Having hollow stems, it occurred to me that fennel stalks might just be the ideal replacement to the ubiquitous plastic straw and could just spark the latest hipster trend. I vowed to give it a try.

As one might expect, a fennel stalk imparts a licorice taste to your beverage. Some might find this objectionable, like drinking toothpaste, but others might sense a cocktail opportunity. Dr. Google informs me that I’m not the first with this fennel stalk cocktail idea. Emily Han, a guest on episode 67 of the Root Simple Podcast, outscooped me back in 2013.

But perhaps, via crowd-sourced knowledge, we might make a vegetative drinking straw breakthrough. What other plant stalks could we replace all those plastic straws with?

103 Ugly Little Greens with Mia Wasilevich

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Listen to “103 Ugly Little Greens with Mia Wasilevich” on Spreaker.

Our guest this week is chef and forager Mia Wasilevich. Mia is the founder of Transitional Gastronomy and teaches culinary workshops, wild-food identification and food styling. She was a featured consultant on “Master Chef” and “Top Chef.” She is also the author of a brand new book, “Ugly Little Greens: Gourmet Dishes Crafted from Foraged Ingredients.” During the show we discuss:

  • How she got started cooking.
  • Mia’s new book Ugly Little Greens.
  • Eating invasives.
  • Working with mustard.
  • Elderflower ghee.
  • Nettle aid.
  • Mallow.
  • Currants.
  • Working with acorns.
  • Lambsquarters.
  • Meal planning.
  • Fish sauce.
  • James Townsend and Two Fat Ladies.
  • Mia’s website Transitional Gastronomy.
  • Cottonwood Urban Farm.

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. A downloadable version of this podcast is here.

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Cold brewed tisanes, teas and coffee: Your summertime best friends

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Cold brewed coffee is all the thing these days. And you’ve probably heard that we’re not supposed to make sun tea anymore, but fridge tea instead–which is cold brewed tea. In fact, cold brewing allows you to  throw just about anything you’d brew hot into cold water instead, refrigerate it overnight and end up with something refreshing, cold and delicious to drink the next day.

Proponents of cold brewing point out that though it takes longer than hot brewing, it preserves the more delicate scents and flavors of whatever you’re brewing, and minimizes the bitter and vegetal overtones which come from heating and from overbrewing.

Most importantly from my standpoint, you don’t have to heat water. You don’t have to get anywhere near the stove, and the finished product is nice and cold and ready to guzzle.

Cold Mint Tea

My everyday summertime fridge staple is cold mint tea (tisane, technically). I make this by simply throwing a handful of dried mint leaves (harvested from my rangy mint plant) into a jar, adding filtered water, and leaving it in the fridge for the length of a day, or overnight. Then I strain the tea to remove the leaves and keep the tea in the fridge. I never measure anything. You can make the tea stronger and dilute it to taste if necessary, or make it very weak, so it’s just cold water with a delicate breath of mint to it. It’s good no matter what you do. If you don’t have a mint plant, use a couple of mint tea bags.

Jamaica

If you don’t mind a little added sugar in your bev, jamaica (hibiscus flower tea) is a really nice summer drink, tart and sweet and refreshing. And as a bonus, my herbalism teacher tells me all that rich red flower power is good for you, too.

You can buy bags of dried hibiscus/jamaica flowers inexpensively in the spice aisle of any Latin market, in the same area where you’d find dried peppers and the like. If you can’t find the flowers, you may be able to find bagged hibiscus tea.

Cold brew jamaica by placing about a 1/2 cup of the dried flowers into a quart jar and top with water. I am ever grateful to The Kitchn for turning me on to the idea of adding a cinnamon stick to this brew. Cinnamon adds a really nice, sophisticated touch to the flavor. (The whole article is worth a read for some in-depth jamaica talk.) Let this sit overnight, or most of the day, strain and add sweetener to taste. It’s easiest to use simple syrup.

A taste of the wild

Our friend Pascal, who is on our podcast this week, usually shows up at parties with a big jug of cold infusions of foraged plants. He talks about this in his book, The New Wildcrafted Cuisine. He uses whatever is in season at the time, an eclectic mix that may include wild mints, elderflowers, conifers like white fir and pine, herbs like black sage and berries of all sorts. Sometimes he adds less-wild ingredients, like lemons or honey. He leaves all these things swirling around in the jug at table, so that the sight of the infusion is almost as arresting as the taste.

Pascal’s beautiful infusions should give you the courage to grab a few things from your garden and see what happens.

Spa water

If you’re not up for infusing the entire forest into your drinking water, what about cucumbers? It’s easy to forget how good simple infusions are to have around. A few cucumber slices, a cup of watermelon chunks, a handful raspberries–all these things make iced water a little more fun. Just use whatever you have leftover on any given day–that spare half of a lemon, a melon slice that no one seems to want, that extra handful of herbs. My favorite Mexican restaurant in Los Angeles, Cacao, puts sprigs of rosemary in its table water.

Other herbal experiments

Experiment with other teas and herbs you have in your cupboard. For instance, I quite like cold brewed chamomile tea. Erik does not, however. Tastes do vary! Any of your favorite bagged hot teas might be good cold. It’s a good way to use them up if your tea collection is taking over your kitchen cabinet.

A healthy if decidedly green tasting option is dried nettle cold brew. Cold brewed nettles taste a little less like a cook vegetable than hot brewed nettles. Sometimes I mix nettles and mint half and half, to make the nettles a little more sprightly.

Extreme wonkery over iced tea and iced coffee

I am a lazy person. I enjoy sitting in my proverbial armchair and reading about other people’s obsessive quests to make things like the perfect cold brewed iced tea, but when it comes time to make it myself, I always end up just throwing a few things together and seeing what happens.

I always enjoy the experiments in the Food Lab over at the Serious Eats site, and I send you there if you want to up your fridge tea game:

The Tea Lover’s Way to Make the Best Cold Brewed Iced Tea

For The Best Sun Tea, Forget the Sun

(Amusingly, the different authors don’t exactly agree on the best route to iced tea, which only reinforces my laissezfaire attitude. But they’re great reads.)

And here’s their take(s) on cold brewing coffee:

It’s Time to Make Cold Brewed Coffee

Or maybe not?

What’s the Best Way to Brew Iced Coffee?

So brew yourself up something refreshing, find yourself a seat in the shade, and enjoy the summer!

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