Common Herbs in your House and Yard: part 5 – Mullein – Poppies to Radish Greens

part 4: M,N,O,P

in this chapter: Mullein, Mint, Nasturtium, Oregano, Parsley, Plantain, Poppies, Radish leaves.
Some inside, some outside. Chapter continues to be a work in progress. I’d love to read your comments below.

MULLEIN

Mullein is a big, tall, unique looking plant with long fuzzy leaves, and in the flowering years it can reach six or seven feet tall. Introduced to North America with European settlers, it is considered a weed, that grows wild in fields and ditches in many parts of BC and Alberta. Some of the leaves can grow about two feet long.

Pronounced ‘mull-en’. People often want to give it more pizzaz when they say the word, but its just boring ol ‘mull en’.

in the garden

Mullein is a hardy biennial in the western states and provinces from zone 3 to 9. It loves sun and dry, so its the perfect plant for the backdrop of a country flower garden, or along sunny fence lines. It is drought resistant so once it gets established, it will pretty much take care of itself. It requires winter dormancy before it can flower. Yes its a weed, but its a great ‘weed’ so don’t be a bigot; bees love the yellow blossoms and birds eat the seeds. If you don’t want the seeds to disperse freely, then remove the flower stalk before it seeds. Personally, I don’t mind plants that self seed if they’re easy to pull up where I don’t want them. Mullein is easy to pull up, so I mostly let the wind or birds plant them where they want and I pull them up where its not gonna work for me. In fact, that’s how it came to me. As a gift from either the wind or some of my bird friends. I didn’t know what it was for a couple of years. Since its a biennial, it was different the second year, and confused me when it didn’t come back the third year, but a few babies took its place. My philosophy is to never kill something I don’t understand, and since it was new (and very interesting), I decided to let it prove itself to me. I figured it out finally and we understand each other now, and have a good relationship. It grows tall, so it needs room to be what it wants to be, but its so fun for the kids to touch the soft fuzzy leaves that I want it in a place where they can enjoy it.

Fun fact: because the leaves are so big (up to two feet) and soft and fuzzy, the aboriginal people and early colonists lined their shoes with the leaves to protect from the cold.

As a biennial, the first year is the leaf year, getting only about three feet tall; the stalks and blossoms grow in the second year. Its small, yellow flowers are densely grouped on a tall stem, which grows from a large rosette of leaves.  It won’t come back the year after it seeds, so if you can manage it, its good to have a few mullein plants in various stages of their development to ideally, you always have the tall yellow flowered stalks.

In the spring, when a cluster of a few plants appear here and there, I keep two or three at most in any given area and remove the others to replant elsewhere or two give away. With a little care, they’re easy to transplant.

Mullein is reputed to have expectorant and cough suppressant properties that make it useful for relief of the symptoms of sore throat and coughs. It has been used traditionally for respiratory conditions such as cough, asthma, pneumonia, and colds, but there is limited scientific research to support the claims. Currently the jury is still out on the medicinal uses of Mullein so for now, I use it only as an ornamental herb in my garden, and will continue to stay on top of continued research.

MINT

Mint is a fast-growing, aromatic herb that is more of a common part of our life than we might realize. Who is not familiar with the flavours of peppermint and spearmint, or the scent of mint in general? It is a hearty perennial with fragrant, toothed leaves and tiny purple, pink, or white flowers. One of the most popular aromatic oils and flavour extracts, there are over thirty different mint varieties. While I admit to being tempted sometimes into trying various ‘flavours’ over the years, in the end, I just want a normal mint for my purposes. I know, probably boring. What can I say?

fun fact: mint is native to Europe, Asia, North America, southern Africa and even Australia! It is widely distributed throughout the world and grows best in wet, moist soil.

in the garden

Mint is vigorous in the right conditions, and is known for its ‘aggressive’ nature and reputation for taking over the garden, so for years I tried to keep it separate and contained. But the gardens that are ‘separated’ in my yard usually don’t get as much sun, and my mint never really did that well – certainly nothing I would refer to as ‘aggressive’. A few years ago, I admitted defeat and transplanted my mint to a more luxuriously sunny spot in my herb garden that is not contained. There it is doing very well. I finally reasoned that if I wanted to benefit from it then it deserved some advantages too. Even mint needs attention. I am watchful of it, and will keep it under control. This year I went even one step further and planted some spearmint in another garden spot in my yard. My neighbour has mint growing on her east side just outside her gate. It get a lot of sun and does very well, but she doesn’t use it. So I do. Thank-you Jodi. So currently, I have peppermint in my herb garden, spearmint in my “protected zone” and who knows what kind of mint growing in my neighbour’s garden that is accessible to me. It is not uncommon for me to gather some of all three varieties and use them together in whatever dish I am preparing.

A very good way to grow mint IN the garden without the risk of it spreading beyond where you want it, is to use containers IN the soil. Dig a hole and plant the pot to ground level or an inch above if you prefer. This gives it the advantage of being in the ground, which protects it during the winter, but restricts its root growth. I have never done that, but I expect, ever few years, you’d want to dig it up and thin it out. Planting mint in regular pots on the patio or elsewhere above ground may contain it, but it is less likely to survive the winter that way. Although mint will do well in several different conditions, it likes a rich moist soil so give it your best.

in the kitchen

Mint leaves can be harvested once the plants are ready to flower, but for daily use, I snip pieces of them all summer long as needed. I use it as an ingredient in several summer-type dishes that I prefer fresh, and so only make in the summer, like watermelon salad and tabouli salad. I use fresh mint to flavour cold water all summer long, or dried – for mint ‘tea’ in the winter.

To pick, I clip a stem down a few inches to the top of a new set of leaves. Then after washing, gently dry with a tea towel, then tear away the leaves and use a very sharp knife to chop on a cutting board. I use my ulu knife and board. I only use them raw – mostly in salads or salsas, but if you’re going to add them to a hot dish, add at the end of the cooking process to help maintain their delicate flavor and texture.
– Chop fresh mint and throw into a fresh fruit salsa with chopped apples, pear, lime juice, jalapeno, and honey,
– or with chopped strawberries, cantaloupe, honey dew melon and a little lime juice,
– or a refreshingly flavourful watermelon salad – diced watermelon, chopped mint leaves, fresh lime juice (or lime powder), a little olive oil and crumbled feta. (*hint: I love lime, but go ahead and substitute lemon if you prefer)
– I love finely chopped cucumbers and lightly chopped mint leaves in water with ice. So refreshing.
– or mint tea – pour boiling water over a handful of fresh or dried leaves. Allow to steep for 5 of so minutes and drink hot. Sweeten as desired. I add a portion of a stevia leaf for sweetening.

other uses

– Mint is a calming herb that people have used for thousands of years to help soothe an upset stomach, indigestion and even headaches. Use it in a cool drink or in a tea.
– Mint oil is popular as a natural mosquito repellent as the strong scent is apparently unappealing to most insects, and is an effective way to treat many insect bites too.
– After a long hot day in the garden, sprinkle a few handfuls of fresh mint into your bath water. The cooling sensation of it will reduce your temperature very effectively.
– Mint leaves, especially freshly crushed ones, will help you deal with nausea and headache. During pregnancies a strong mint tea was the only relief I used to get from headaches.
– Chew mint as a natural breath freshener.
– Because of its amazing scent, use it in potpourri.
– Mint has earned its spot in my garden. I wouldn’t want to go through a summer without it.

NASTURTIUM

Nasturtiums are interesting looking plants, with their bright greenery and vibrant flowers, great for pots, hanging baskets or planted directly in the garden. The first time I ever saw them they were spilling over in three gorgeous hanging baskets at the entry way of my friend Dorothy Beck’s beautiful home just outside of Devon, Alberta. She filled her baskets with nasturtiums every spring, and I never see them without being reminded of her. In fact it was Dorothy who first told them they were edible, although I’m pretty sure she never ate them lol. Since then, I’ve come to know and appreciate them much better. They are so much more than a pretty flower.

They’re double agents actually, passing equally for flowers or herbs when it suits them, and they’re they perfect choice for cut flowers on your table, hanging in your yard, planted in your flower garden, or dispersed among your vegetables as companions. They’re super heroes in your vegetable garden – sacrificing themselves for the health of other plants.

in the garden

Nasturtiums are slow to germinate, so you might want to get a head start by seeding indoors 3 to 4 weeks before the last spring frost. If you haven’t done that, give them the advantage of soaking up to three days before planting directly into your soil mid May.  Remember, they take a long time to germinate (which is why planting them indoors is good) so be patient. Expect at least two weeks, and even then – they might take longer. I know. I told you – be patient. This year I didn’t decide to plant nasturtiums till it was too late to start indoors, so I soaked the seeds four days and planted directly into planters. I had a vision for what I wanted in an arrangement of five pots, them spilling from one to the other. Once they were planted, I tried to be really good about watering, but after over two weeks (it seemed like longer), I gave up and admitted defeat. I concluded that I must have either soaked them too long, or let them dry out once they were in the soil. Argh! They were new seeds so I was fairly confident they were good. It was undoubtedly my fault. So with empty pots, I went out and bought some lobelias to take their place. Another week at least went by before I started seeing a bunch of cute little round faces of nasturtium seedlings peaking up at me. Little stinkers! “Where were you when I was waiting for you?” I was happy to see them though, and now I’m gonna have some fuller pots than I expected. Interestingly, I even found some nasturtiums growing in my potting soil as well – evidently where I dumped some starter soil back into the box after giving up. I love love love happy surprises, so its all good. I transplanted some among my cucumbers, tomatoes and squash, for their companionable benefit. If I find any more strays, I’ll continue to plant them into my vegetable garden.

In addition to being a down-home-beautiful flower, nasturtiums are useful in your garden for a number of reasons. Their bright flowers attract pollinators – which is a good thing, but they also attract pest insects – which is also a good thing. I know that doesn’t sound right, but by planting one or two among your squash, tomatoes and cucumbers for instance, they will act as decoys for aphids, weevils and certain types of beetles – protecting the vegetables, becoming sacrificial plants for the betterment of your garden’s society. Thank-you nasturtiums. See, I told you they’re super heroes.

The leaves are very identifiable – a most interesting perfectly ROUND shape. And the flowers are unique too. Bright, vibrant colours, funnel shaped with cute little spur-things on the back. They prefer moist, well drained soil in full sun but will tolerate partial shade. They actually prefer poor soil, and will bloom better there, so if you have a less desirable spot, nasturtiums can be your perfect tenants. They need no fertilizer, in fact the more fertile the soil, the fewer blooms and more foliage you’ll get – which is fine because both leaves and flowers are edible and equally delicious. But just because they’re content in poor soil, doesn’t mean they don’t need to be cared for. You should water them regularly throughout the growing season – being careful to not let them sit in soggy soil. Good drainage is the key. If they get too dry you’ll notice them drooping, but don’t worry, they’re quick to forgive when you give them a nice drink of water. Like me, they prefer the non-really-hot days, and will do better in the early and later parts of the season. Perfect for our northern gardens.

Dead-heading throughout the summer will prolong blooming, and if you’re growing in containers, trim them back from time to time because they can get gangly. If you’re using them in the kitchen regularly this shouldn’t be too difficult to keep up with.

Planning ahead: save seeds to plant more next spring. In late summer / early fall, when the plant starts to wilt and shows you that its tired and really wants to die, let it. Allow the seeds to dry out on the vine. They’ll fall off, but collect them, brush off the soil and bring them inside. Once they’re completely dry, store them in a labelled and dated non-plastic envelope with your other seeds. I say ‘non-plastic’ in case they aren’t completely dry. You don’t want them to get moldy during the winter.

Fun fact: Nasturtiums are native to central America, from Mexico to Peru, where the native people used the entire plant as food. Europeans brought them to the Old World in the 1500’s where they were quickly adopted.

in the kitchen

Nasturtium leaves and/or flowers are an excellent addition to any garden leaf salad. They add colour and interest and a brilliant, bright, peppery flavour. As soon as they have 4 leaves, I consider it fair game to pick a leaf or two from each plant. In fact, like most of us, they’re more tender when they’re young, so don’t waste a minute. Once they start blooming, you’ll be able to add the flowers to your salads too. Even the stems and seeds are edible and delicious. Such a valuable plant! And beautiful too. It seems there must be a down side to them, but I haven’t found it yet.

Picking the flowers of course keeps more flowers coming. Its part of the game we play with annual flowering plants: they want to go to seed, its how they survive; we try not to let them go to seed. In their quest to produce seed, they continue to flower. In our quest to prevent seeding (and therefore postponing the ‘end‘), we continue picking the flowers. So in actual fact, the more you eat, the more will grow. * hint: pick in the morning while they’re still plump from the dew.

Nasturtium leaves in the kitchen ready to be made into pesto. Best Pesto ever!

Eventually, the season will draw to a close, or your nasturtium plants will simply get away from you and go to seed regardless of your best efforts. That’s alright too, remember even their seeds are edible! You can add them in salads or even better . . . . you can pickle them in vinegar and use them just like capers. As soon as the flower dies off, pick the seed. The seeds are about the size of pea seeds, and they should be green. If they’ve already ripened and are brown, don’t use them for ‘capers’, but don’t waste them. Set them aside for planting next spring.

recipes

It hard not to like the flavour of nasturtiums in a salad, both leaves and flowers. They do more than look great. The leaves have that sweet peppery, a little spicey taste like a young radish, and the flowers – similar but a little milder and sweeter. But don’t stop at salads. You can eat the stems and seeds too. The seeds are made into ‘nasturtium capers’.

I admit not everyone in our house likes capers. Come to think of it, it might just be Dan who doesn’t like them. They’re strong flavoured, tangy, even pungent. Nasturtium capers aren’t gonna be a whole lot different, so if you like capers you’ll love them, if you don’t you won’t. Because they’re so strongly flavoured you won’t use a lot in any recipe so they go a long way. I love them, especially in a broccoli pasta dish my mother-in-law used to make, or in a Greek Salad. Any recipe you can find for using capers, can be substituted with nasturtium capers.

nasturtium seeds in jar ready for vinegar

The only tricky part with nasturtium seeds might be to find lots of them at the same time. But don’t worry about it, pick what you’ve got and start as if you’ve got a cup. Then continually look for more, adding to your ‘pickling seeds in the jar’ with vinegar as you pick them. Soon enough they’ll catch up to the others and they’ll all taste the same in the end. Remember if the seeds have gone brown, leave them to finish ripening and then use them to replant next year, you want GREEN seeds for this recipe. You can also make nasturtium capers using a salt brine instead of vinegar. The process then is ‘fermenting’ instead of pickling. I’ve never done it, but maybe I might give it a try next summer.

Nasturtium Capers recipe
1 cup green nasturtium seeds
1 cup white or light coloured vinegar (your choice)
1 teaspoon sea salt
options: * a little bit of freshly ground pepper or some peppercorns slight crushed in your mortar and pestle, * a few sprigs of fresh dill if desired * use 1/2 vinegar and 1/2 water with 2 more teaspoons sea salt for more of a fermented result

Rinse the nasturtium seeds blotting them dry on a clean towel. Put into a 1 pint pickling jar.
Fill a small saucepan with vinegar, salt, and water if you’re using it. Bring to a boil, then let it sit to cool. If you’re using dill and/or pepper, add a few sprigs to the jar, then pour pickling solution overtop. Seal.
You can set aside out of direct light for three or four days to begin the fermentation process, or put directly into the fridge. Allow to sit for at least 3 weeks, but the longer they sit, the more flavourful they’ll be. You can probably keep them longer, but best to use within a year or so. Fill a small saucepan with water, vinegar, salt, and sugar, bring to a boil. Add a few sprigs of fresh dill in the jar, then pour pickling solution over the pods. Just in time for the garden to give you more. Enjoy.

Ways to use Nasturtium capers:
* in a tuna salad sandwich * in a simple creamy pasta sauce * in deviled eggs * in potato salad * My favourite way (and the dish where I learned to love capers) was one my mother in law used to make. Here’s to you Mom (Miriam Ruth Beck Thomas).

Not really a typical recipe – here goes:
Miriams’s Broccoli and Capers with Pasta
Bring water to boil and salt. While its heating, prepare a dressing using about 1/4 cup (or less if you’re not making much) capers and about the same amount of its brine (vinegar), crushed garlic, olive oil and a dash of red chili seeds. Set aside to wait for pasta.
Cut up broccoli stems and florets into bite sized pieces. If you’re using small pasta, use small pieces, if using bigger pasta like rotini, use bigger pieces. Set aside to wait for pasta.
Boil pasta in salted water just until el dente (not over cooked).
In the last minute or two, throw in broccoli. Don’t turn your back on the broccoli.
Cook only long enough for the broccoli to turn its brilliant green colour. Drain immediately and pour into serving dish. Pour dressing over top and toss to coat all.
Sprinkle with grated parmesan if desired, and freshly ground pepper.

nasturtium pesto: stir in the shredded parmesan at the end. I use freeze dried cheese because I always have it, and its wonderful.

Nasturtium leaves in pesto
I’m just using my traditional pesto recipe here, substituting the leaves

3 – 4 cups packed nasturtium leaves (or combine them with basil or other garden herbs)
2 cloves garlic
little bit of sea salt and freshly ground pepper
1/2 cup almonds or walnuts
1/2 cup olive oil (or more)
3/4 cup grated parmesan cheese

fresh bread with nasturtium pesto and fresh tomatoes

Combine washed greens, garlic, salt & pepper, nuts and olive oil in blender or food processor. Blend till almost smooth. You’ll have to push the leaves down from time to time. Stir in parmesan afterward.  Be flexible here, add a little more oil if needed, add a little more cheese if needed.
optional – add a small squeeze of lemon juice at the end for some nice zing

Nasturtiums have earned an honoured place in my garden.
I can’t imagine a year without them.

OREGANO

Oregano is a staple in every herb garden. Primarily because it is so doggone easy to grow, and easy to please. It is super friendly and loves everything and everyone; a real confidence booster for first time gardeners.
* Spring came early this year? Great! Oregano will be one of your first plants to green up.
* Late spring? Don’t worry about it. Oregano will be pushing through the cold nights like a trooper.
* Lots of rain and hardly any sun? No problem. Oregano can be its own mini rain forest.
* Lots of sun and a little on the dry side? Gotcha covered. Oregano is very forgiving on either end of the spectrum. For a plant that originates in the hot areas of the Mediterranean, it is surprising how hearty an established plant can be in a typical Canadian year.

in the garden

Oregano is a hearty perennial that makes a useful ground cover in any sunny part of your garden. It may start out low, but can grow up to two feet high when mature! It has a lovely pink to lavender coloured flower (some varieties might have white flowers) so I make sure to have it in a few different spots: my herb garden of course where I keep it trimmed by harvesting, and in a couple of my flower gardens where I allow it to flower to use in bouquets and flower arrangements. Strip off the lower leaves to use fresh or dry and then enjoy the flowers in a jar of water. Because its so independent (not one of those high maintenance fair weather friends), oregano is the perfect beginner for any herb or backyard garden. If you’re much north of Edmonton, or live out in the country where your garden is open, its possible your oregano might not make it through every winter. Just be prepared for this and don’t take it personally. That’s one reason I keep it in a few DIFFERENT spots throughout my garden. I don’t want to put all my eggs in one basket, and we do live in Canada after all. I even grow some in my vegetable garden as it is a friendly and helpful companion to many other plants.

Oregano in upper right, parsley in center and sage forefront. Lupin (purple flower) upper left of center, feverfew upper far left (flowering like little white daisies). Red orache center left.

Most useful and even culinary herbs are considered weeds (we are such name calling bigots), and as such they’re not particularly fussy about the soil in which they grow. Oregano is no exception. Not surprisingly then, rich loamy soil is not even desirable for oregano. It actually prefers sandier, lighter soil that drains well. So if you have a difficult spot in a sunny area (rock garden, along a sidewalk, or close to your kids’ sandbox) – let your oregano show you what its made of. If you’re in an apartment with a sunny side, or small condo with limited patio space, oregano will do well in a pot. If you live where I live though, be prepared, a pot makes it a one season plant as it won’t likely survive the winter outside of the ground. Best to plant it IN the ground if you have a spot available, so that it can come back, but if you don’t – no problem, just treat it like an annual and replant it again next year. It does best in sun of course, but doesn’t demand full sun. Other than that it is virtually trouble free and maintenance free. Having said all this, my garden has excellent rich soil and I really don’t have a poor-soil place to plant it, so it is where it is. Thankfully its pretty difficult to offend oregano.

The leaves of oregano are flat and oval and can range from fuzzy to almost smooth. Occasionally mistaken for marjoram as they belong to the same family and look very much alike. 

Oregano plants are in the mint family (and a close cousin of marjoram) so they propagate themselves through root expansion. I wouldn’t call them ‘invasive‘, but they will spread if not contained, so you can call that whatever you want. I like this fact and it keeps my oregano plentiful so that I have lots to move around and to give away.

It can be started from seeds but they take a long time to germinate. Catalogs offer a wide variety of seeds, but unless you’ve got your heart set on a particular type that you can only get by seed, spend a few bucks and get a plant from your local nursery. Better yet, get a cutting or division from a friend, then you’ll know exactly what to expect and you’re more sure of its hardiness. After a few years, you can divide your own plants to spread oregano to different parts of your garden, and share with friends.

Few garden pests bother oregano, (another great attribute), in fact the strong scent of oregano repels pests, making it an excellent companion plant in your vegetable or flower garden or under fruit trees.

Many use oregano oil as a natural insect repellent, and even as bug spray for your household plants! Simply add a few drops to a spray bottle with water, and spray your plants with it. You will keep aphids away.

in the kitchen

Oregano is a MUST-HAVE in any kitchen garden, probably the herb I use the most during the cold months as it is so wonderful in soups, meat stews, pasta sauces, chicken dishes, dressings, and roasted vegetable dishes (especially any with a Mediterranean flavour. One of my favourite ways to use it in the summer months is with a few other herbs on vegetables roasted over the barbeque with a little bit of olive oil.

Fun fact: did you know that climate, soil, and moisture can cause variation in the flavour? That means that your oregano can be quite unique to YOU.

As with most herbs, oregano leaves taste best before the plant flowers. In my herb garden I pinch the flowers to keep the plants bushy and prevent it from bolting to seed. In my flower garden, I allow them to flower and then cut to use in the house in flower arrangements. Either way, cutting the flower off keeps the plant vibrant.

To harvest (anytime after the plants are close to 6 inches), simply clip with some kitchen scissors or clippers. I cut the stem right to the ground to encourage more stems from the base and keep the plant looking plump. I pick the bigger, older stems that are a little more ‘woody’. Swish lightly in clean water to wash and shake excess water off in the sink. Let sit on a clean tea towel to let the wetness dry off, and when no longer damp, strip the leaves from the top by holding the top and sliding your finger the thumb down the stem.

Oregano and Thyme. Very good friends.

Conveniently, harvesting = pruning. Most woody, perennial herbs don’t require pruning to grow. They’re fine left to their own devices and given the right growing conditions, in fact many will become shrubs or carpets of ground cover. But in a well kept garden, pruning will improve the look and strength of the plants, and the whole idea in a home garden is to USE the herbs anyway right? Pruning also encourages new growth which will have the best flavour. Having said this, the flowers of the oregano plant attract bees and other friendly pollinators which is very desirable in any garden, so allowing some flowers to stay on the plant is a good thing. There simply is no bad way to grow oregano. It is going to like you and help you no matter what you do or don’t do regarding it. Wouldn’t we all like to have friends this loyal and forgiving?

I use it fresh all summer in salads, and many other dishes, and use it dry all winter in tons of hearty meat or vegetable dishes. One can even make into a tea or tea blend – which is quite tasty bytheway. I sometimes use it in my pesto to supplement basil if I’m a little low on basil. When you know something is super nutritious as well as delicious, your incentive to use it MORE is enhanced.

However you use it, just make sure you do!

oregano is good, and good for you

More than just a culinary herb to use in the kitchen, oregano is rich in antioxidants, boasting one of the biggest antioxidant ratings. Keep in mind of course that we don’t eat handfuls of oregano like we eat handfuls of berries, but just knowing that should make us want to include them as much as possible in our diet. Rich in Vitamin K, (a lesser known but important nutrient), it is helpful in preventing heart disease and building strong bones.

a veritable bouquet of herbs! Clockwise from 11:00 and 12:00 is Feverfew in full flower,
1:00 is Red Orache (more green than red here),
3:00 is Orache, 4:00, 5:00 and 7:00 is Mint, 6:00 is Feverfew and dead center is Oregano

Oregano is well known to strengthen our immune system, so make sure you have plenty on hand for flu and cold season. Because it has powerful antibacterial and anti-fungal properties oregano oil is very popular. It has a remarkable ability to fight bacteria and studies indicate that it’s antimicrobial quality is not diminished by heating. For those who suffer from arthritis and other inflammatory conditions, it is helpful to know that oregano contains a substance known as beta-caryophyllin, which inhibits inflammation, so we can add anti-inflammatory to the list of favourite ‘antis“.

Oregano has earned its honoured place in my garden, and I love that the flowers attract bees which are welcome guests. I highly recommend it in your herb, flower, or vegetable garden.  A single plant can yield you enough to use fresh during the summer and enough to dry for the rest of the year.

I’d love to hear your Oregano story. 
How do you grow it and where? 
What are your favourite ways to use it? 
Any tips for the rest of us?

PARSLEY

Culinary. Breath freshener and helps with digestion, it is often used on plates as garnish, but we are missing out on the benefit if we think its only decorative. Parsley is native to the Mediterranean area.

in the garden

Parsley commonly comes in two varieties, – flat leaf or curly leaf. Both are biennial plants with bright green leaves, but don’t get your hopes up – in the Edmonton area, it comes back less than half the time, so be prepared to either plant by seed, or rebuy from the nursery every spring. It is in the same family as dill.

If you’re starting your own plants indoors, its best to start well in advance as parsley is a slow starter and can take up to three weeks for the seeds to sprout. Consider about twelve weeks before you want to plant them outside, that makes it mid February in my world. For better germination, soak the seeds for a day or two before planting. For this reason, and because I only want a two or three plants, I usually just buy them from the nurseries.

Easy to transplant into the garden, give them a sunny spot and drains well. Water well in the beginning to get established, and then from time to time as needed. One plant will give you as much fresh parsley as you’ll probably ever need in one season, but since I dry for the winter, I plant a few. I use both the curly and the flat leaf parsley for different things so I grow them both. They say the flat-leaf type has better flavour, but I can’t say as I ever noticed, certainly never put them to the test. To me, they’re interchangeable as desired. Whatever your personal preference is.

fun fact: Parsley is one of the world’s most popular herbs and is widely used in European, Middle Eastern, and North American cooking.

using parsley

ULU Knife – from the Inuit people of the north. Intended to use for butchering and scraping hides, I have never used it for meat. Indispensable in a summer kitchen.

I snip leaves from the outer portions of the plant throughout the season, letting the smaller branches mature. Swish in clear water and flick water off. Tear into desired pieces, or chop on cutting board. I have an ulu knife that I use for thousands of things – chopping herbs is just one of them.

To dry, I cut off the branches of clean parsley and either dry on clean kitchen towel or the dehydrator depending on how much I have to dry at any given time. I don’t pre-chop.

* method 1 – lay the parsley (minus the bigger stems) on a clean kitchen towel and leave to air dry on the table for several days. When completely dry and brittle, stuff into a glass jar, label, cover and store out of the light.
* method 2 – if its humid or you’ve got a lot to dry, or are pressed for time, lay the clean parsley on dehydrator shelves. Turn on the dryer and leave for several hours. If I have to leave the house for any length of time, or I’m going to bed, I turn the dehydrator off to prevent it from running longer than I want it to. When the parsley is completely dry, stuff into a glass jar as for method 1.

I’ve tried to keep a parsley plant in a sunny window in the winter time, but I’ve never had much success. No matter how sunny my window is, the sun just isn’t sufficient in the winter to keep it nice. I am kinda into eating parsley ‘fresh’ in the summer as that is when I’m more likely to make things that require a lot of fresh parsley like TABOULI because of the other ‘fresh’ produce I’m getting from the garden. I don’t mind using dry parsley in the winter as my winter cooking is different than my summer cooking and it works just fine for me.

Parsley is packed with important nutrients and offers many health benefits.
Particularly rich in Vitamins A, K, and C. Vitamin A is essential in a healthy immune system and eye health. Vitamin K supports bone health and blood clotting. Two tablespoons of parsley gives you more than the recommended daily amount for Vitamin K. Vitamin C is a powerful antioxidant, great for heart health and vital to our immune systems. Parsley is also a good source of minerals such as magnesium, potassium, folate, iron and calcium.

PLANTAIN

Plantain is a low growing perennial weed common throughout most of the world, introduced to North America (like so many things) with settlement by Europeans. Whether you knew the name or not, the chances of you being familiar with plantain is very high, as it is found on disturbed ground almost everywhere – city, town, farm, meadow, woods, … you name it. In earlier days it became known as “white man’s foot” because it was common along roadsides and other disturbed areas. The seeds would stick to the boots of the travelers and to their animals. It grows and spreads in areas close to people and domestic animals. Interestingly, it is also wind pollinated so not dependent on bees, and the seeds along the spikes are popular with birds.

For all the above reasons, it has come to be a noxious weed in North America. Kind of ironic as the definition of noxious is “injurious to physical or mental health“, and plantain although perhaps irritating to farmers, can be very beneficial and in different parts of the world it is actually cultivated as a crop. See below for more. …..

I have transplanted plantain plants to a ‘protected area’ of my garden, where weeds are allowed to grow in peace and safety. It has taken me a few years to educate the people I live with about the value in some plants so that the ‘weeds’ can be left to thrive. They don’t pretend to understand me. They just roll their eyes and shrug their shoulders and promise to stay out of the protected zone. This year, I had to transplant in two more plantain plants because my well meaning mom dug them out in the spring. lol – But I think we’ve made progress. I have put up a sign in that section of my garden that say “Let it Grow“. It was my daughter’s slogan; I voted for “Weeds have rights too”, but she was the one who made the sign so she had veto power.

The seeds and tiny flowers extend just about the full length of the spikes. The leaves are broad and oval shaped. The stocks holding the tiny flowers grow up from the roots.

plantain close up

They say that plantain leaves are edible, though you’d want to eat them very young in the spring as they get bitter and a little tough as the season wears on. I have never eaten them so don’t have an opinion. The seeds are also edible and when cooked will swell. I’ve never eaten them either but see below for some amazing uses of the seed.

It is used as a fresh poultice (called spit poultice) for insect bites. To make a ‘spit poultice (I know, I don’t like the name either), pick several leaves, and mash them together. You can put them in your mouth and chew up to make a green mush – hence the name. This could take you awhile as the leaves can be fibrous and …. well, chewy. The enzymes in your saliva apparently help release the healing and antiseptic properties from the leaf, and give it the proper texture to apply to the bite area. Wrap with gauze or other clean fabric to keep it on for several hours, replacing when it dries out. Similarly it is valued for its soothing quality and is used in salves for open sores.

Fun fact: because of its excellent water solubility, plantain seeds – also known as “psyllium”, is commonly used in commercial bulk laxatives. The seeds absorb water and become a thick, viscous compound that resists digestion in the small intestine. This resistance to digestion allows it to help regulate high cholesterol, triglycerides, and blood sugar levels, as well as relieve mild diarrhea and constipation. Unlike some other sources of fiber, the body typically tolerates psyllium well, making it a helpful natural choice.

Most of the psyllium seed used in North America comes from India as the herb is not commercially grown in North America. People use psyllium as a dietary supplement, available in the form of husk, granules, capsules, or powder. Manufacturers also fortify breakfast cereals and baked goods with psyllium. Psyllium husk is the main active ingredient in Metamucil, a fiber supplement that reduces constipation.

POPPY SEED

One of my garden’s most pleasant surprises is a sudden midsummer splash of RED interspersed here and there throughout. I first discovered Poppies quite by accident, in the little Ukrainian neighbourhood of our tiny farm-town – Calmar, Alberta. We were a year or two into our very first real garden, in our very first real home – an old, rundown house that we loved and fixed up. I worked hard in my garden, trying to keep it as weed free as possible, but one evening when I was wrapping it up for the day, I surveyed my work and noted a single tall weed in the middle of my potato patch. It looked so strong and healthy I didn’t have the heart to pull it out, so I left it. The very next day it rewarded me with a big, gorgeous red flower the like of which I had only seen in pictures. My neighbour confirmed it was indeed, a poppy. A weed. That was my first experience with the idea that the word ‘weed’ is a relative term. We really shouldn’t get so tied up in the word, as if it defined value. And yet we know we do. I learned that my poppy produced seed, the same poppy seed so popular in Ukrainian baking. It was the beginning of a life long friendship. Me and poppies.

Notice the big seed pod that remains
after the poppy flowers. Thousands of
future poppies in each one.

That single poppy was the beginning of a dynasty. It did what all poppies do after they bloom, it went to seed. Inside a poppy pod are thousands of tiny seeds. At first white, they ripen into an assortment of grey and black. I took those ripened seeds and broadcast them all over my garden. The next year I had lots, and so it began. I brought the seed with me to every house I’ve lived in since then, and shared them with everyone who asked for some. In the mid 80’s we lived in a townhouse for two years while Dan went back to school. We’d lost our house to the economic downturn in Alberta at the time, and had come back to Edmonton for what we thought was a couple of years. (So much for that theory, 35 years later we’re still here.) My poppies were growing in the only sunny spot my small yard offered, one we prepared under our front window, with the many other flowers and herbs we brought with us. Together these flowers softened the discouragement I felt at the time, and made our new dwelling more of a home. After my poppies bloomed, some stupid neanderthal came one night and cut off all the unripe pods, taking them. Of course there was a purpose – it’s an opium poppy after all, and I supposed the thief knew secrets I didn’t know. I never grew poppies in a front yard again.

Poppies are a bright, colourful, early summer addition to any flower, herb or even vegetable garden. All they need is sun. They can grow to three feet high, maybe higher. Straight and tall, with beautiful toothed, light green leaves and striking crepe-papery flowers that tower over their neighbours. They come in lots of different colours, but of this type I have only ever had red with slight variations on red.

I learned long ago that when they grow in clumps of several, or for crowding reasons they don’t gt enough sun, they will not grow very big, so its important to thin them out to no more that two or three relatively close together, and make sure they are not shaded by nearby plants. Single poppies (with less competition for sun) will grow the tallest, making the biggest heads, hence the biggest flowers, and ultimately the most seeds.

Because I have limited space, my gardens are rather . . . . . . FULL, and sunshine becomes a premium resource. I don’t want the poppies being shaded, but I also can’t have them shading lower plants either, and I want good airflow in my gardens, so there are concessions the poppies have to make too so that all my plants are happy. Because I am waiting for their seeds to ripen, they’re in that spot for the entire season, so after the plant has finished its flamboyant display, I pull off the lower leaves, allowing for better air flow and more light to come in. The plant can still ‘ripen’ as for all intents and purposes it is ready to die anyway.

Truth be told, I’d grow poppies just for their brilliant flowers, brief as they are in bloom, but every stage of the plant pleases me. Its a lovely plant as it gets ready to flower and the flower is spectacular. Then when they’re ready, the seeds are edible, often sprinkled on top of bagels and used in muffins, breads, cakes and salad dressings. And when all is said and done, the dried seed pod is its own kind of beautiful, making a classy statement in the maturing garden, and a striking addition to dried fall flower arrangements.

Poppies possess natural pain-relieving properties, making it an important medicinal plant in the pharmaceutical industry. Most medicinal opium comes from Turkey, India, and Australia. The sap from the unripe poppy seed pod contains compounds used to make morphine, which is what made it an important medicinal plant thousands of years ago in southwest Asia.

growing

Poppies are friendly neighbours and good companions in herb, flower or vegetable gardens. Here they are in my strawberry patch growing with dill. Everyone is happy and healthy.

Poppies are easy to grow. They want sun, and otherwise don’t ask for much. They don’t even need good soil, and will grow almost anywhere. There are many different varieties and colours, and from the same seed, I have occasionally had pink or even double flowering blossoms. Such is the miracle of genetics. The poppy is an annual flower, and I broadcast seed freely when I harvest it in September or October. It sits dormant all winter and when the conditions are right in summer, they start to grow. It is not uncommon for me to have sporadic blooms from the beginning of July through the end of August.

I have heard that mixing the seed with a little sand helps to evenly distribute it. Good idea, but I’ve never done it. The plants have a deep taproot and do not like to be transplanted. Don’t even bother trying to transplant, just gather the seed and start fresh in the spring. I always have so many plants volunteering from the seed I sprinkled liberally the previous fall, that I simply pull the ones that are too crowded or in spots I don’t want them to grow.

using poppy seeds

Truth is, poppies are the source of opium, morphine and many other drug compounds. For centuries they’ve been used as mild sedatives and pain relievers, all the way to life and soul destroying drugs. Personally, I decided decades ago I wasn’t interested in pursuing any use other than to the ripe seeds as a food. So while I acknowledge the darker side, I’m not going to waste anytime debating where the line is regarding it.

poppy seed loaves from Eastern Europe have lots more seeds in them than the couple of tablespoons North Americans are used to seeing in our muffins

As a food, poppy seeds contain essential minerals like calcium, magnesium, manganese, phosphorus, zinc and iron, as well as some B vitamins and omega 6 fatty acids so necessary to a healthy heart. They have a distinctive nutty taste and are used whole or ground into meal as an ingredient in pastries and breads. I have always loved poppy seed muffins, cakes and breads, but the true Eastern European poppy seed roll was an acquired taste. Having said that however, I really like it now. Recipes abound for tons of dishes so be adventurous and try them. My faves include:
Poppy Seed cookies, muffins, scones, bundt cakes, loaf cakes and even angel food cakes.
Poppy seeds as a topping for breads, rolls, bagels etc.
Poppy seed dressing for salads
.

Poppy Seed Dressing:
1/2 cup mayonnaise,
1 T lemon juice, 1 t lemon zest and 1 T sugar mixed together to dissolve sugar
1 T liquid honey
1 T poppy seed
Use whisk to gently combine all ingredients. Refrigerate till ready to use over top salad.

I’d love to hear your thoughts on any of these valuable garden herbs.

Radish Leaves

okay, I know – radishes are vegetables. But did you know that the leaves are not only edible, they’re great tasting and super nutritious too? I’ve never much liked radishes themselves. As a child I didn’t like their strong peppery flavour, although my mom enjoyed them and we always had some on hand to add to green salads. As an adult, I tried them from time to time to see if they got better, but nope. I even grew them a few years, hoping that their home-grown-ness would appeal to me more. Nope. If anything, they were even stronger. So its kind of a mystery to me why, a couple of years ago, I purchased some radish seeds. Two packages actually. I know, right!?! I am pretty sure I had no intention of eating them. I had heard that some gardeners use radishes as a row marker for carrots since they are so quick to germinate and carrots are infamously SLOW to germinate. That interested me and I decided to give it a try.

When the radishes germinated, they were a refreshing sight of early green in the garden. As they grew they were tender but strong and vigorous, and one day when I was out looking for new greens to add to a garden salad, they called to me. I reasoned that radish seeds were often in sprouting mixes I had used in the past, so I invited them to my salad party. They did not disappoint. Their flavour was mildly peppery – not the over powering pepper of a radish bulb. Their texture was tender and delicate, and most appealing. I became an instant convert, and I picked them regularly from then on – for salads.

But radishes grow up, and they developed the traditional radish bulb we are familiar with. I still don’t like those, and I noticed that the greens got a little tougher and even a little prickly, and stronger tasting. Their appeal in a garden salad lessened, but my loyalty to them remained. It was their nutrition that I couldn’t ignore. Like broccoli and kale, radish leaves are a nutritional powerhouse, but they’re a heckuva LOT easier to grow. They’re also rich in vitamins A, B6, and C as well as minerals like calcium, magnesium, phosphorus, potassium and iron, and folic acid! They have long been reputed to speed up digestion.

I decided to try doing something different with them. Something that didn’t care about their prickly texture. PESTO. Because as most people know, Pesto is the solution to most of life’s problems. Wash well in cool water as the coarseness of their texture holds grit. If I end up with a few radish bulbs in my collection of greens, I add them. They’re not good to me for anything else anyway. I cut the radish in half to make sure there are no wormie things inside – a nasty sometimes occurrence. I use a Vitamix blender, because this will get pretty thick. I recommend something similar.

Radish Pesto

radish leaves tucked in the blender, in the fridge, waiting for the right time

5 (or so) cups radish leaves packed into blender
3 or 4 whole cloves of garlic. Don’t even bother taking the husks off when using a high powered blender. Instead of garlic cloves, I use entire stalk (including bud on bottom) of garlic chives. A good sized handful, coarsely chopped.
Juice of a whole lemon (sometimes I’ll throw in half of a lemon rind and all)
1/2 – 1 cup almonds
1/2 – 1 cup olive oil, slowly added (begin with 1/2 cup and add slowly if necessary)
salt and pepper to taste (begin with 1/2 t salt and 1/4 t pepper and then go from there, tasting all along)
1 cup parmesan cheese (I use freeze dried parmesan)

garlic chives in the garden act as an able garlic substitute all summer long till the real stuff is ready to harvest in September or early October

I realize the amounts might seem a little ‘unprecise’, sorry, I don’t know how to do it any other way. But it really is about availability, and personal preference. Whatever works for you. Begin somewhere and go from there.
Put the greens in the blender and turn on low, pushing down as needed with the plunger, and pausing frequently to scrape down sides. Once the leaves have reduced a little in volume, add the garlic and lemon juice, and slowly begin drizzling in the olive oil, continuing to run the blender and using the plunger to ensure everything gets pureed. You don’t have to use all the oil, just until the texture is right. Slowly add the almonds a few at a time; you don’t have to use the whole cup.
I like the texture of the parmesan so I only add HALF of it in the blender, and I stir in the rest by hand later.
Let pesto sit for about 15 minutes if possible before you use it. And use FRESH! That’s the whole point. Leftover pesto can be stored in the fridge for several days to have on hand for other uses. During the summer, I make several batches of pesto to freeze for use all year long. Its been recommended to hold the parmesan when freezing, then add later. Sometimes I leave it out, sometimes I don’t. Can’t say I’ve noticed any difference actually, but then I use freeze dried parmesan and maybe that makes a difference (?) You can decide yourself.

Enjoy. I would love to hear your comments about any of these herbs and recipes.


Warmly,

Cindy Suelzle

SAD doesn’t live here anymore . .

Seasonal Affective Disorder (aka winter blues or winter depression) is a mood disorder in which people who normally enjoy good mental health experience mild to severe depression. In the winter.

Symptoms include a persistent low mood, decreased interest in work and sociability, feelings of isolation, increased anxiety, susceptibility to stress, increased television watching, over eating – especially of high carb foods, which often brings about lack of energy, weight gain, lack of physical exercise, feeling sluggish, over sleeping, and in general just being “SAD”. Believed to be related to light, or the lack of it, causal theories include a low production of the light producing chemical serotonin, and an over production of the dark producing hormone melatonin. People in northern climates are more likely to experience winter blues than people in areas where winters are not as cold, dark or long. Duh. Poor eating habits and resulting poor nutrition in winter months, particularly a reduced amount of fruits and vegetables is also related to symptoms of SAD. Common treatments include light therapy – which consists of the patient sitting beside a full spectrum light, increase in vitamin D levels, nutritional supplements, physical exercise, medication and counseling.

Okay, I’m not trying to pretend to be an expert on SAD, but like many people who live in areas with long months of dark and cold, I experience winter blues from time to time too. And in almost all cases, I could acknowledge a combination of any of the following as contributors: lack of light, extended stretches of extreme cold, going outside less, lack of exercise, minimal fruits and vegetables, lack of sociability and a lack of meaningful projects to occupy my time and mind. I believe that most people in the north experience some level of SAD during the winter months. And it has been my observation that even the worst cases are completely treatable, (if not altogether preventable) with a little extra care and attention given to the basics.

I think we would readily agree that bright, sunny summer days are uplifting to our spirits. It is easier to want to be outside, go for walks and eat better when the world is rosy. So it shouldn’t be a surprise that we would feel the opposite in the absence of those bright sunny days. While there is nothing we can do to lengthen the days or make the sun warmer, there are many things we can do to take charge of our own mental health.

TAKE CONTROL

You know yourself. You can anticipate from prior experience, the areas in which you will struggle as winter approaches. Be proactive. Learn to circumvent your depressive spells with strategy. In short – outwit SAD.

1. LET THE SUN SHINE IN

Winter isn’t completely dark. Take advantage of whatever natural light you have. When the sun is shining, take a few minutes to stand in the window and look outside. Enjoy the beauty of a lovely winter day that you may normally not take note of. Open the blinds. Greet the start of each new day by spending some time looking outside. Invite the sun into the house. Consider getting yourself a full spectrum light to read by. Many people find additional lighting helpful.

2. Bringing GREEN indoors

Get yourself some nice green plants to set in your sunniest spots. Take good care of them. Nurture them along. Their health and wellness can mirror your own. Aside from their visual appeal, plants have benefits that far exceed the aesthetic. When you add indoor plants you’re not just adding greenery. They literally interact with your body, mind and home in ways that enhances your quality of life. Being close to greenery makes us feel more at ease and we experience less stress. Whether in the home, office or in public buildings, plants have the effect of making our environment seem quieter and more relaxed. Research indicates repeatedly that interior plants have dramatic effects on our well being. But they’re not magic. Investing in their care is part of the process. It literally reconnects us with nature. Because plants have large surface areas and exchange gases and water with their surroundings, they reduce carbon dioxide levels, increase humidity in the air, and reduce the level of other certain air pollutants and airborne dust levels.

Not really a plant person? Spider plants and philodendrons are great starter plants as they thrive in even minimal light and are very forgiving. They can become your new best friends and make you feel like you have a real green thumb simply because they’ll thrive on minimal attention, but responding to their care is part of the process, so don’t neglect them. Pay attention to them and learn to read their signs. You’ll see when they need water because they’ll look thirsty. But don’t over water them. The soil should not feel ‘wet’ between waterings. Make sure the water can drain easily.

3. NUTRITION  

This is huge. And we have so many more advantages today than what we had even one generation ago. When I was a child, our winter vegetables were still canned – ugh. Canned peas, canned beans, canned corn, even canned spinach. I know right! I shudder to even remember canned spinach. Can you spell s-l-i-m-e-y?
By the time I was a teenager though, we began to see frozen vegetables in the grocery stores – which tasted better, and were more nutritious (not that we knew much about that). And now here we are – so many fruits and vegetables available throughout the winter. Variety our parents never saw, and our grandparents couldn’t even imagine – no matter what the season.

I don’t want to rain on this wonderful parade, but admit it, in the winter, most of this wonderful variety is coming from very far away, which means extended time from field to fork. It is a documented fact that nutrients start to diminish within an hour after harvest, so minimizing that time is vitally important to ensure the highest quality. For that reason it is still important that we focus on eating SEASONALLY. (I mean eating IN-THE-SEASON). For instance when we buy ‘fresh‘ broccoli in February in Edmonton, Alberta Canada – commonly it was picked two to three weeks before we see it on the grocery store shelf. And then we take it home and put it into our fridge for another week. Or more. I know right? But admit it. And much of the produce we eat had to be picked green (unripe) to get it to us before spoiling. Understanding that many nutrients develop in the last stages of ripening ON the plant, and that they begin to deplete within the HOUR after harvest, our nutritional expectations of so called ‘fresh’ produce in the winter time are unrealistically high. EVERY effort should be made to buy the MOST nutritious fruits and vegetables possible. And for the record, we’re not talking about organic or not-organic here. Organic still has to travel thousands of miles in the winter to make it to our plates, and so is still susceptible to the same nutrient depletion associated with that travel.

food is medicine

Freeze dried fruits and vegetables are without question, the most nutritious on the market today. With the exception of what we grow in our own backyard organic gardens, or possibly buy in a farmer’s market, nothing we can buy is going to be ‘fresher’. Why? Because they are flash frozen within hours of harvest – that’s why. While I cannot speak about all brands (and there are many brands), I can speak to a particular brand, the North American industry leader of freeze dried food: THRIVE LIFE. THRIVE Life fruits and vegetables are ripened ON the plants (unlike most produce we buy in the grocery store). This gives them the very best possible start. In ripening on the plant, the phytonutrients that nature intended are fully developed and INTACT. That is a huge advantage over produce that is picked unripe. Picked ripe, Thrive Life foods are flash frozen within hours of harvest, 2 – 6 hours. That in itself is amazing. But it gets even better. The process of flash freezing locks in the natural goodness including flavour, colour, texture AND nutrients. In this frozen state, the produce is transferred to a facility where it has all the remaining moisture removed through a vacuum like process called sublimation. The result? The most nutritional food on the planet.

Truly freeze drying is the answer to the food problems in most of the world. And for those of us who live with seasonal gardens, we can eat the best and most nutritious food twelve months a year! Literally, it is eating “in-the-season” all year long. Not simply because it is so readily available, but because the process of freeze drying is the most shelf-stable way of preserving food, AND the most nutrient dense. The shelf life of a sealed can of most freeze dried foods is 25+ years. Does it get any better than that?

So what does all this mean to us? It means that we can eat BROCCOLI (AND cauliflower AND zucchini AND spinach AND kale AND asparagus AND green beans AND red peppers AND peaches AND pineapple AND mangoes AND blueberries AND so many more fruits and vegetables in the middle of winter that are as nutritious as they were on the day they were picked ripe – every! single! day! of the year! Even in November, December, January, February, March and April. That means we can Eat better than we have ever been able to do before.

4. EXERCISE

Getting exercise in the middle of winter requires intent. It is not as easy as it was on sunny days to walk around the block. Frankly, it almost doesn’t matter what you choose to do – any and all exercise is going to benefit you. Whether you decide to go to a gym, do a daily routine along with a video, walk on the treadmill or any other choice, is not as important as simply DOING something. Make a point to set aside at least 30 minutes a day to involve yourself in intentional exercise. Doing it in five minute increments, or all at once – again, fit it in the best way you can. Try to increase your time and endurance as you gain stamina.

Set goals. Write them down. Track your exercise. It is a known and well accepted fact that daily physical activity overcomes fatigue and depression. The details are up to you.

5. GET OUTSIDE

When you can, go outside. Go for a walk. Shovel the driveway and sidewalks (good exercise too). Shovel your neighbours out. Go tobogganing. Skate. Ski – either cross country or downhill. Walk in the country or city parks. Feed the birds. Did you know that chickadees will come and eat right out of your hand!

Feed the birds in your own yard. Attracting them to a tree outside your window will provide enjoyment all winter long. Not only are you doing a good thing for them in the coldest months of the year, but you welcome their cheery chattering on the bright sunny days of winter. It is a wonderful way to bring the joy of outside – indoors.

6. BE SOCIALABLE and BELONG

Invite friends for dinner once a week. Force yourself at first if you have to. It will give you a reason to clean the house, put a smile on your face and cook a nice meal. Make social plans and don’t let yourself talk YOU out of it. Good conversation around a dinner table or around a game of cards makes you happy. Hosting is therapy and going out is good therapy too. Be a friend. Reach out. Think of others who might need a lift. Embrace others. Help others. Serve others. We are not meant to be alone. There is so much good we can do in this world.

Whether to a neighbourhood, a church congregation, a community league, a group of friends, a work place, or any other organization, we can each find an opportunity to contribute meaningfully to someone else. The social ties that accompany a sense of ‘belonging’ help us manage stress and other issues. When we support, and feel the support of others – we are not alone, we are more resilient and we can often cope more effectively with difficult times in our lives.

When we sold the store, it left a big void in my life. An empty spot. As much as I relished being home more, and being more involved with my grandchildren, the store had been a very social place for me. I had also served on a Board of Directors in our industry for over ten years. Within a niche market like store, people found quite an intimate gathering place, and I had come to love many of those people. Some had come to be dear friends: employees, customers, even vendors, artists, other independent store colleagues, and colleagues on the board. Because most of of my customers came from all over northern Alberta, our store was the meeting place, it was our common ground. When the store was gone, I knew that no matter how much I cared, I would never see most of those people again, and that was a lonely realization, the source of significant loss for me, even a degree of grief. Rather than continue to feel that emptiness, I decided to reach out to some of those former customers, and invite them for lunch. So began a few months of sharing meals and renewing friendships that was helpful for me.

For a few years prior to selling our store, I had monthly met with a handful of friends for lunch at each other’s homes. We would chat and catch up, and we found joy in each other’s company. We’ve continued our friendship through these many years, which has been important to me. Stupid Covid threw a monkey wrench into our gatherings for awhile, but we all look forward to reconvening when we can, and I have no doubt it will seem as if we’ve never been apart.

Similarly, Dan and I regularly get together with a group of friends on Monday evenings to have wholesome discussions and learn from one another. We’ve done this for several years, and have developed close friendships within this group. Covid tried to mess with that too, but we found a way around it with zoom. We look forward to meeting again in person like we used to.

The need to affiliate with and be accepted by members of a group is real. As a child we had the need to belong to a peer group at school, or sports team or something similar. And as adult we still have the need to be accepted by co-workers, to be part of an athletic team, social group, club or a religious group. The sense of belonging involves more than gaining acceptance FROM others, it also requires providing that same acceptance TO others. It can lead to changes in behaviours, beliefs and perspectives as we find ourselves influenced by and conforming to the standards of the group. This can be positive, or not so positive, so select the kind of group we want to belong to with care.

7. TURN OFF THE TV and find a meaningful PROJECT

Give yourself a winter project to work on during the coldest days, the days when hours seem to stretch on. A new hobby. Painting, woodworking, knitting, writing, reading, cooking, baking, sewing, weaving, planning your garden, personal study, take a class, complete a home renovation project . . . . Having meaningful projects is excellent use of the slow hours that come with winter. It provides purpose for the hours that you’re tempted to spend in front of the television. Wasting those winter hours in front of the tube gives us more to regret, and no sense of accomplishment. Using those same hours to complete a project, or many projects gives you something to smile about. Something to celebrate. And feelings of celebration over a job well done cannot coexist with sadness.

8. GIVE YOURSELF SOMETHING TO LOOK FORWARD TO

It doesn’t have to be a winter vacation, but find something that you can plan and look forward to.

Gardening: Could be you’re looking forward to your garden. Do you plant a garden in the spring? If so, its time to start looking at what you’re gonna plant, and those improvements you thought of last summer. By the end of January, I’ve often purchased my seeds for the upcoming year. If you don’t have the space for a garden, consider renting a spot in one of the many community gardens that are springing up in urban areas.

Take a Class:
Find a hobby or develop a skill. There are lots of classes, both on the community level and online, for beginners and experienced people alike. Check out your local Community league, social media groups, or your local greenhouses for their calendars.

a Getaway Vacation:
There was a time I couldn’t even imagine the luxury of getting away in the winter. It took my husband quite a while to sell me on the idea. But once we sprung for that first one in January, it opened up a whole new world for us. Something to look forward to. Something to plan for. I learned to plan our getaway for later in the year. Going away in November only gave me four more months of winter with nothing to look forward to. An escape in November soon becomes only a memory for me. Going away in January was nice, but still – we came back to February (arguably the longest month of the year), and March which can be long and dreary, notwithstanding a little more ‘light’. I found that planning a trip for the end of February or the beginning of March – spread out the joy. It gave me something to look forward to all November, December, January and even February. A literal light at the end of my tunnel. It was empowering.

For many years, I managed our family’s business – a bookstore. I loved the bookstore, thoroughly enjoyed the environment and the people I dealt with – some of the best on this planet. I loved the product I was able to bring into their lives (and to our own as well). I found the work meaningful, and felt that I had lots of opportunity to lighten loads and brighten days – my own, as well as those of others. But it was a lot of work! And sometimes my days were long. And other things in my life got set aside for a season. And I missed important events, and time with my family. And there was related stress. Things didn’t always go smoothly. Bills were unrelenting. Christmas took on new meaning.

Our 4th quarter of the year was our most important and a more successful 4th quarter, meant we could pay our bills easier for quite some time the following year. Preparing for Christmas began in April, when I began ordering Nativities and other novelty items I liked to carry. By June I was pre-ordering books that wouldn’t be published till fall. In the summer I was attending trade shows and an annual convention in Utah, getting ready for 4th quarter sales. My biggest order of the year was September, followed by October. In November we were decorating for Christmas and making the best of every advantage we had. Heaven forbid if I got sick somewhere in there, or had a family wedding, or personal tragedy. And I still had a large family at home who needed a fulltime mom, and a husband, and a calling at church, and other responsibilities. And there was always the stupid Canadian dollar – fluctuating up and down (95% of our products came from the US), and the rising cost of transportation, and occasional bad roads in winter that interfered with us picking up product on time, and although I had wonderful customers, some of whom are still dear friends to this day, not all customers are nice. Some are grumps and nothing you do will ever make them happy, and I took all their criticism and grumpiness personally, and sometimes, it was defeating, and difficult to bear. . . . . and on and on and on. . . . Sometimes in the early fall, I would worry about the next few months to come, and stress about how I was going to ‘do it all again’, and keep the smile on, and be cheerful at work, and pay the bills, and “what if this big product investment I just made doesn’t pay off?” Knowing I was headed for long hours, with uncertain outcome, I would start to sink under the weight of it all. I worried if I could keep it up till Christmas was over, and even if I did, I still had to get through January and February and March – which were so long, and cold and dreary, and business was slow. And all that didn’t even touch issues on the home front: being a mom, and a new gramma, and of course a wife, and a friend, and a good neighbour, and . . . and . . . and.

I had learned in my young adult life that despair was real and that it could be debilitating. And I knew that I was not immune to it. I also knew that it could control me, if I didn’t control it first. I knew I needed something to look forward to. a literal light that I could stretch toward. It became an annual trip for Dan and I. I planned it deliberately for the last week of February and the first week of March. That way, when we came back, no matter what March had to throw at me, my attitude was one of empowerment. “Go ahead! Snow! Blizzard! Be cold! Give it your best shot Winter! Your days are numbered now, and we both know you’re on your way out. There is NOTHING you can do to change the calendar!” Literally, I could say those words with a smile because they were true. And what it did for me in September and October – was give me that light, that vision of warm sunny beaches to look forward to. I could say to myself “I can do this. I am in control. At the end of this, I’m going to Mexico, and when I get there, I’m gonna do a whole lotta nothing.” It didn’t matter what got thrown my way I would think “this is okay, because I’m going to Mexico in February / Who cares about …. ? I’m going to Mexico in February.” For me, it was therapy. And not just the trip itself, almost more than the trip, was the anticipation OF the trip.

Do not underestimate the Value of ANTICIPATION.
Anticipating, can also be “savouring”. It can lighten burdens. It can initiate positive decision making. Anticipating a vacation can be as therapeutic as the vacation itself. Anticipating implies making plans and using one’s imagine. And it doesn’t have to be a winter vacation. Looking forward to going camping in the summer – looking forward to a concert in the spring – looking forward to a family reunion later in the year – looking forward to an upcoming family wedding, or a birth – looking forward to a homecoming – looking forward to graduation or any other significant life change . . . The point is to give yourself something to look forward to.

9. Read Good books:

Don’t discount the value of getting lost in a good book. A good book has the power to transport you to another place. It can literally be a vacation-of-the-mind. A good book can contain information about values, morals, and important life principles. Good books give us positive value, and bad books give us negative value.

Be careful about choosing books. There are millions of books in the world, and thousands of them are GOOD. Some of them are even GREAT. I am an avid reader, but I realized long ago that I couldn’t possibly read all the good books this world has to offer me. I am also a slow reader. It takes me twice as long as it takes Dan to read the same book. I read, and then I savour, and sometimes I go back and read that passage again. Sometimes if it was particularly moving, I bask in it for awhile, possibly even marking it for reference later. No wonder it takes me so long to read.

Like you perhaps, I find myself emotionally influenced by what I read. I can be discouraged and depressed or encouraged and uplifted. I can find joy in the resilience of the human spirit and the goodness of humanity. I can be drug down by the evil that exists in the world. Sometimes I can spend hours in a book and when I come to the end, think “what a stupid waste of time that was”. And I resent wasted time; I only have so many hours in my day. I have to protect my mental health and poor choices of where I spend my time can put me in a dark place.

So how to choose where I will devote my reading hours? I set up a single piece of criteria for the books I read. It is this: If at the end, I feel like I am a better person then it was worth it to me. Do I feel lighter? Do I feel closer to my Saviour? Do I feel courage to go forward and do good? Do I feel like I learned something worthwhile? Do I feel like I want to be a better friend, better mom, better wife, better . . . (you fill in the blank)? Do I feel happy? Did it make me smile? Did it make me chuckle or even laugh out loud? I am not saying I don’t read escape novels or even what I call FLUFF novels. Sometimes a good fluff novel is the best escape ever. And I’m not saying my choices are always great literature. But, in the end, if I feel like I am a better person for having read those pages, then it was worth it to me. Taking recommendations from friends is an excellent place to start when looking for a book to invest your precious time in.

10. SERVICE: Volunteer, and lose yourself in the needs of something outside of yourself

Two years ago, I considered the fact that pretty much all my friends, most of my social contacts outside of my own family and neighbours, were members of my own church. Not just my congregation, through my contacts at the bookstore, I had friends all over. But again, most of those were members of my church. I’m not complaining. They are some of the best people who walk the earth. But I felt that I was lacking. Because of my decades in the store, I didn’t have time to seek friends in other places. But we had sold the store in 2015, and I realized that I still had yet to expand contacts outside of my existing friends within the church.

I felt like with the store gone, I should be able to afford to spend some time outside of my usual sphere, and meet new people with whom I might have something in common. At length I decided community service was a good place to start. But it was the spring of 2020, and Covid was dominating everything. I reached out to our community league and emailed “I’d like to offer my time to our community league. I don’t know what you’re even able to do these days, but whatever it is, sign me up to volunteer with it. Just let me know where and when.” Almost as a surprise, I heard back from someone – her name is Karen. I began by volunteering at a customized Covid-style celebration of Canada Day. I was nervous and shy, and masked of course. I was the ‘new kid on the block’ among strangers. I was completely out of my comfort zone. But I was happy to have assisted.

I attended my first Community League meeting later that summer, all of us socially distanced and masked Covid style. Awkward. l listened to a stranger pitch her idea of a community garden, which was well received by the executive and others in attendance. If you know me, you know I ‘garden’. This, I felt was something I could help with. At the end of the meeting, I followed this lady out and told her I would help her in any way I could. We exchanged contact information, and so began a lovely friendship as we toured other community gardens in the city. Since then, we’ve worked together on several garden related projects and I support her happily, as her vision gradually became tangible with garden plots and real people sowing, nurturing and reaping. Her name is Myrna bytheway. Through my work in the garden, I’ve met others who I consider friends now. All people I never would have met without my service in our community.

I work a volunteer shift weekly at the Edmonton Temple for the Church of Jesus Christ of Latter-day Saints. I cannot express the joy I find in working that shift, and the beautiful people with whom I interact regularly. Many former customers of mine, who I thought I might never see again in this world, cross my path inside those doors and I love reconnecting with them.

Reach Out. Be brave. There are people like you out there who also seek meaningful relationships

I work part time as a Consultant for Thrive Life freeze dried foods, and I have come to know some fabulous people through my association with this great company. The company and products that I sell are completely in line with my personal values, so the people I work with: customers, other consultants like myself, as well as in the corporate office, all share those same core values. What a joy to find so many people I have important things in common with. Meaningful and sometimes lifelong friendships develop within this kind of association. This is not a winter thing, its a life hack.

In the end, what you are trying to do, is outwit SAD with avoidance strategies. Seasonal Affective Disorder is not a living breathing organic entity. You are! Don’t give it power over you. Imagine yourself in the ring with it. You are a child of God. Your nature is divine. You have agency and are in control of your choices. ‘It’ is none of those things. Unlike other kinds of depression, SAD can be summed up as a choice. Choose to be stronger than it. Choose to be in control. Choose to use your winter months to accomplish something meaningful and to regain control of your health and wellness.

I used to always tell my kids “be smarter than [the problem]”. I would sometimes lightheartedly add “It’s you and [the problem]. One of you has a high school diploma. See if you can figure this out.” Occasionally with SAD, I’ve had to take my own advice. “Be smarter than SAD. One of us has a high school diploma. I can figure this out.

I can outwit SAD. And so can you.

I’d love to hear your strategies in outwitting SAD in the winter time. What do you do? What are you planning to do?

Warmly,

Cindy Suelzle