Burnt Offerings--- The Art & Practice of Smudging with Herbs

                                                        
     For centuries the burning of herbs, tree resins, and aromatic woods has been practiced by many cultures around the world. Finding it's place in the home, the infirmary, the temple and the church.

                                                              
      Using smoke to deodorize, purify, or alter energy is done through the practice of smudging.
Better known herbs for use in smudging include Sage, Cedar, and Sweet Grass. Other dried herbs and plant materials used throughout history are Rose petals, Lavender, Rosemary, Patchouli leaf, Mugwort, Yerba Santa, and tree resins such as Pinon, Frankincense, Myrrh, and Copal--- which was considered "Food of the Gods" by the
ancient Aztecs. Many types of wood are also used as smudge material --- Sandalwood, for instance, as well as Cinnamon & Juniper.

SWEET GRASS
  BRAIDS





MYRRH TEARS

              CEDAR LEAF

  I know for many people, the thought of smudging may bring to mind images of priests chanting throughout an echoing cathedral while swinging smoking pots hung from chains, or that of the lamenting shaman or medicine man feathering smoke over the body of one who is ill. We quite naturally, almost by instinct, associate burning herbs with the exotic or the mystical.

Historically, it's uses were quite practical and common --- not limited to religious or pagan rituals.

                                                           

     Early doctors and healers recommended patients inhale smoke for medicinal purposes, such as relieving asthma symptoms and headaches.

      People burned herbs to scent their homes, to keep away disease and pestilence, to smoke & preserve meat and fish, and to perfume     themselves. The word 'perfume' means "through smoke", indicating that this was quite probably the initial means in which men & women used fragrances, by immersing themselves in the smoke of burning herbs.

     Of the many herbs burned over the ages as a medicinal smudge, Rosemary was quite popular in Europe during the Middle Ages as its branches were burned in 14th century homes to ward off the Black Plague. This may seem a frivolous action considering the seriousness of the deadly disease, but these bereft people weren't that far from the answer. Modern research has proven that the volatile oil present in Rosemary has anti-bacterial properties.

                                                                     
Other herbs such as Lavender, Angelica leaves & roots, and Rose petals were burned solely for their delicate aroma.

     Smudging is the traditional Native American way of using smoke to purify and cleanse the energy of specific space, objects, and people.
Sage, Cedar, and Sweet Grass are used as a part of many American Indian ceremonies because of their association with purity and in dispelling negative energy.
White Sage, the Grandfather of the 'artemesia' family of herbs, is especially revered for it's cleansing powers.

While Sweet Grass has long been used for its ability to protect by driving away negative thoughts and ill spirits. It is used in the sweat lodge and in healing ceremonies.
Cedar is also widely used almost universally among North American tribal peoples and is believed to be especially effective at attracting positive and beneficial energies.
Yerba Santa, the renown plant of early Californian people, is favored for it's cleansing effect, and no doubt, it's sweet, minty vanilla-like fragrance.

      Smudge sticks or wands can usually be purchased at natural food stores or some alternative book or gift shops.
Some herbs come in a loose form, like the evergreen needles of the Cedar, rather than the bark are used for smudging. Other smudge materials such as aromatic tree resins are sprinkled on hot charcoal.

     Increasingly, doctors, therapists, and body workers are discovering the beneficial aspects of these and many other "burnt offerings".

                                                            
     Smudging is one of the means by which people around the globe are reconnecting with the power of Mother Earth.
 
 

                                                                                     

GARDENING BY THE SUN SIGNS & MOON PHASES

     Since very ancient times, gardening according to the phases and zodiacal positions of the Moon has guided mankind in the area most important to his continued preservation and well being, which was the cultivation of plants to feed himself and his domestic animals.
Through the centuries, man has continued to plant according to the Moon's position & phases,
constantly adding to his knowledge of it's effects on the lives of the plants he cultivates.
Even today, a very large number of the world's farmers still plant according to the Moon.

     Although the idea of the Moon having an effect on the growth and development of life on the Earth has had it's non-believers over the centuries, scientific research has proven that the Moon definitely does effect most living things on Earth, including the behavior patterns of man himself.                                                                                

It is common knowledge that the tides are controlled by the positions of the Moon in the sky, now so well known is that as the Moon grows from new to full the tides get higher and the water table in the Earth rises, while the opposite occurs when the Moon progresses from full to new.
As a result, during the full Moon, the ground is expanded with moisture and receptive. During the waning of the Moon, the ground contracts through loss of moisture thus inhibiting growth.

To enable you to determine where the Moon is at any given time, check your calendar to see if it gives the phases of the Moon. When the Moon is growing from new to a half Moon it is in it's first quarter. As it progresses from a half to a full Moon it is in the second quarter. And as it moves from half to new it is in the fourth quarter.                                 

If you know which sign and which degree of that sign that the Sun is in in the Zodiac, you can also find the approximate zodiacal position of the Moon by observing its phases.  When it is new, the Moon is in the same zodiacal position. It is in the opposite sign, but the same degree when it is a full Moon. If it is a waxing quarter Moon, its position is 45 degrees ahead of the Sun. If it is a quarter Moon waning then its position is 45 degress behind the Sun. 
Each sign of the Zodiac consists of thirty degrees and the Sun remains in each sign for about thirty days.                     
Therefore you can equate each day of the Sun's progression into a sign with one degree of progression as the Sun moves counter-clockwise around the Zodiac.
The zodiacal cycle for the Sun is:
March 21 - April 20 in Aries                 April 21 - May 21 in Taurus
May 22 - June 21 in Gemini                June 22 - July 23 in Cancer
July 24 - August 23 in Leo                  August 24 - September 23 in Virgo
Sept 24 - Oct 23 in Libra                     Oct 24 - Nov 22 in Scorpio
Nov 23 - Dec 22 in Sagittarius           Dec 23 - Jan 21 in Capricorn
Jan 22 - Feb 20 in Aquarius               Feb 21 - March 20 - Pisces

When the Moon is in Aries, Gemini, Aquarius, or especially Leo or Sagittarius, it is in a dry, barren sign. These are not good signs to plant under. Killing weeds, pest control, and cultivating should be done during these signs.
The appearence of the Moon in the signs of Taurus, Pisces, Cancer, or in Scorpio denotes a period of receptiveness, of moisture and productivity.
These signs exhibit an earthy, warm, nurturing nature. Taurus brings hardiness. It is very good for leafy vegetables, and also root crops.

Cancer is the most fruitful of all positions. It is the best time to plant all crops, especially those harvested above ground.       

Scorpio is very fruitful and receptive to all plants. Pisces is very fruitful and moist. Also good for irrigation. Virgo, though it is an earthy, moist sign, it is also barren and not productive to growth. Best for destroying weeds & for cultivation.                            

Libra & Capricorn are both somewhat moist and earthy, but are only semi-fruitful.  They are beneficial mainly to flowers and root crops, the growth of roots and the pulp of the plant. 

In planting by the phases of the Moon, it is generally followed that all crops which produce above ground and reach maturity within one growing season should be planted when the Moon is growing from first quarter to full.
For example: Grains, leafy plants such as Lettuce, Cauliflower, Broccoli, Spinach, and Cabbage.

Plants of one season duration that contain a seed within the fruit of the plant, or vines should be planted during the second quarter. Examples are: Beans & Peas, Squash, Pumpkins, Melons
and Tomatoes.  Plants that take more than one season should be planted during the third quarter. These include: Berries, Shrubs, Hardy Wheat, all trees, bulb and root crops such as Onions, Potatoes, Carrots, Turnips,

and Rhubarb.                                                              
                                                         
 
   The fourth quarter is also good for the same crops as the third quarter, but if possible, let this  be a time for preparing the soil, killing pests, and eradicating weeds.

To obtain the very best results, try to focus on planting when the Moon is in the most favorable quarter and the most receptive sign simultaneously.  Irrigate when the Moon is in one of the watery signs such as Cancer, Scorpio, or Pisces. Harvesting should be done while the Moon is waning or decreasing and in a dry, barren sign.

TRADITIONAL RECIPES FOR WILD MEATS

                           

Many of you may still have freezers stocked with reminents of last hunting seasons bounty and are ready for some new ways of preparing your wild meats. The following is a few suggested recipes for Venison & Elk--- though if you prefer, alternative meats--- beef & pork of the same cut can be used.

CROCK POT VENISON STEW                            

2 lbs. Venison Stew Meat            
6- Carrots, peeled & cut into chunks
4- Potatoes, peeled & cut              
8- Celery stalks, cut into chunks
2- Cans Beef Broth
1- Can Diced Tomatoes
1- cup Green Peas, frozen         
1- Yellow Onion, diced         
10- Medium Crimini or Chantrelle mushrooms, quartered     2- tsp.Olive Oil
1- cup Flour         1-tsp. Garlic Pepper      Salt to taste

Season Venison pieces with pepper, coat with flour and brown in skillet with Olive Oil.
Drain meat on paper towel then place in crock pot on top of vegetables & broth. Cover and cook on low 6 hours, stirring occasionally. Serves Six.

BARBEQUED ELK ROAST                                     

4-5 lb Elk Roast                                                         
2- cups Masterpiece brand BBQ Sauce
1- lg. Yellow Onion, sliced
1- lg. Green Bell Pepper, sliced              
Salt & Pepper to taste

Pre-heat oven to 300* Place meat in large roaster and top with  1/2 BBQ sauce. Sprinkle over with the sliced onions & green pepper, pour remaining BBQ sauce on top.   Season with salt & pepper. 
Cover & roast 2-3 hours til done. Serves 6-8.

STUFFED VENISON STEAK                                      

6- Venison Steaks
1- pkg Mushroom Stuffing Mix
1- 12oz. can Tomato Juice   
1- TBSP.Lemon Juice    
1/4 cup Brown Sugar     Salt & Pepper    
1- tsp. Garlic Powder

Pre-heat oven to 350*. Cut Venison Steaks to 2" thickness, then slice halfway through to allow space for stuffing. Season with salt & pepper and garlic powder. Prepare the stuffing mix according to package directions. Stuff each steak and tie with string.
Place in shallow baking dish. In a small bowl, combine tomato & lemon juices with brown sugar.  Pour mixture over steaks. Cover and bake 30 minutes or until done. Baste occasionally. Serves Six.

"Wild Coffee"---Natural " No-Caf " Alternatives

                                                                 
 Don't worry this isn't going to be another discussion concerning the various pros & cons about coffee. I drink regular coffee and I enjoy it daily. But theres times when my desire is for something else; something warm & filling and natural, with none of the 'buzzy' effect of coffee, and
tea just won't do.

Fortunately there are several,natural coffee alternatives, some you can buy; some you have the pleasure of wildcrafting yourself. All can be drank straight, mellowed with honey & cream, or jazzed up with a little nutmeg, cinnamon, or cardomom.                                 

Some of the following suggestions can be easily located in the wild places of your general area. Experiment with as many as you can find
so you can learn their individual aromas & flavors. Then, try blending a combination of two or three.

You can also experiment with different roasts--- roasting lighter or darker. Anyone who makes their own "Wild Coffee" has a favorite, personal blend or recipe. Try several combinations as you experiment until you find what you enjoy best. Adding a pinch of 'this or that' is recommended.

ACORNS- are gathered in the Fall and grow worldwide. They have a bitter taste when in the raw so must be processed through 'leaching'---boiled or soaked to remove the tannic acid. Grind the nuts coarsely and roast to a medium brown color. Take care not to over-roast or burn as excessive heat causes certain oils to be produced that are not good for you to consume. Percolate as you would regular coffee . Ground acorns impart a grain-like aroma & flavor and are best when blended with other natural alternatives.

BURDOCK- is common throughout the U.S. and the world for that matter.  The root is generally preferred to use in it's first year, though the tougher second year roots can be used as well. Prepare the root by washing throughly, then cut into slices or grate. Slowly dry in a low temp oven, then grind coarely. Roast to desired darkness.
Burdock root has a bland aroma and a strong flavor all it's own. It is best when blended with other alternatives.

CAROB- is the pod from a large tree native to the Middle East. You are most familiar with Carob as a sugar & fat-free chocalate alternative, but it makes a great beverage also. When brown, the pods are mature and can be eaten as is right off the tree. They are rich in calcium & B Vitamins and are naturally sweet. To prepare, break open pods and remove all the hard seeds. When ground, roasted and percolated into a coffee-like beverage, Carob has a heavy sweet aroma & flavor---slightly reminiscent of coffee, and is great to drink by itself, with little or no additives needed.

CHICORY- has long been used as a coffee substitute and grows in varied  abundance in these parts.
Ideally the roots should be gathered before the plant flowers. Wash and let dry, then grind coarsely and roast darkly. Chicory imparts a somewhat coffee-like aroma and flavor, though considered bitter by some people. Chicory is commonly added to regular coffee grinds as an extender, especially in the Southern U.S. where it's use is more common as a beverage.

DANDELION- is often considered second to chicory as a coffee substitute and can be gathered and processed in the same manner as chicory. The roasted roots make a pleasant coffee-like beverage and I find the flavor better than that of chicory. Try blending it with Carob!!

GRAINS & GRASSES- Barley, Wheat and wild grass seed  have long been roasted and percolated like coffee. Experiment and see which ones you prefer. Many are good and are reminiscent of regular coffee, though this depends on how each are roasted and blended.

SOW THISTLE- is related to the Dandelion but it's roots are smaller and more tender. Nevertheless, treat these roots as you would Dandelion, and use them alone or blend with others.

By no means are these the only roots, seeds & nuts that can be used as coffee alternatives, but they are the most widely used in history and should get you started.

It is easy to buy coffee alternatives at the market, but then personal choice is not an option as to roasting & blending. In utilizing wildcrafted roots and seeds, you're given a wider opportunity to discover your own satisfying alternative to regular coffee--- your own "wild cup of Joe".                                  

                                                                   

MOTHER EARTH...NATURALLY                                            

Season of the Raven

    It is always at this time of year, when the Sun begins to share more of itself with us each day, that my thoughts turn to Raven and I pause to recall the story. A Native Alaskan legend ... one with several renditions, of how Raven stole the Sun and brought light to the People releasing them from darkness. It is a tale of magic and trickery--- greed and giving.

    Myth and legend bring Raven to us in many forms, as Creator of Life---a powerful, supernatural being with the power of transformation. And also as Trickster, like Coyote, another great deceiver and lesson-giver to humankind according to many Native American teachings. Native cultures of the Pacific Northwest, Alaska and far Siberia know Raven as 'Real Chief','Big Man', and 'He with the Sun in his mouth'. To these people, Raven is everything, and to some he is even a ancestor..

                                                                     
   Among the Celtic people, the bird was associated with 'Valkyrie s'--- several Goddesses of war, who could assume the form of a Raven at will and by doing so, could ordain the future outcome of battles by directing them from aloft. In many Northern European fairy tales, Raven is depicted as the Spirit Helper who guides the hero through the dangerous obstacles of his quest. During the dark and troubled Middle Ages, the Raven was associated with Witchcraft and Satanism. Not for what many would believe--- it's black as midnight colour and it's raucous cry, but because humans sensed Ravens' super intelligence and it's keen memory. In keeping with the fear-based mind set of those dark years, there is little doubt that people saw Raven as more than just a mere scavenger of a bird. Raven was one who watched shrewdly over the lay of the land on both spiritual and physical levels, possessing the ability to touch several dimensions at will and 'shape-shift' itself into anything.

                                                                 
   To the Ancient Ones, Raven was respected, honored, and feared. It is this reverence toward Raven, that this large, stately black bird has assumed an almost universal role as a symbol of death and destiny.

    In reality, Raven is every bit as intelligent as our ancestors believed, and possesses a remarkable memory in comparison to other birds & animals. Scientific observation has shown that the Raven has the ability to think out and solve complex problems--- not by instinctual qualities, but by using pure brainpower. Indeed, Raven has one of the largest brains of any other bird of comparable size. One would find it difficult to believe, due to Ravens' size alone, that this member of the Corvid family is a songbird--- especially if you are familiar with it's raucous squawks, chortles and loud,incessant murmuring... a litany unrelated to any melody. Averaging up to two pounds in weight and with a length of up to twenty-four inches, Raven is by far, our largest bird of song... believe it or not.                                                            

   Raven, like it's cousin the Crow were looked on with distaste by modern man. Seen only as a forbearer of misfortune the midnight-coloured bird was considered a thief in the barnyard, a familiar of witches, a scavenger of carrion. A flock of Ravens was known as an 'unkindness', and the mind set traveled quickly across the unspoiled New World. Settlers shot the birds on sight and the practice was encouraged by the placement of bounties. This and other factors including lethal baits & traps destined for predators and rodents killed Ravens as well and lead directly to their rapid decline during America's frontier days. All but vanished from the Great Plains along with the Buffalo, and found only in scattered pairs along the Eastern seaboard, limited to the upper reaches of the Appalachians and the deep forests of New England.
Ravens in North America had almost became as the bird had croaked in Edgar Allan Poe's poem...'Nevermore'.

                                                                  
    One of the rewards, as our society becomes further enlightened to the persecution of wildlife, is that common Ravens are becoming 'common' once again. Their numbers in some areas of the West and North today are higher than ever and the species is growing stronger--- a rare trend in these times of vanishing wildlife. I, for one am thankful, for who would steal the Sun and return it to us but Raven?

RAVEN BREAD

2 c. flour

1 tsp. baking soda                                                     

1 tsp. salt                                                                           
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. sugar
4 eggs, well beaten
1 1/4 c. vegetable oil
2 c. fresh or frozen blackberries, drained
1 c. black walnuts, chopped
1/4 tsp. ground allspice

Mix dry ingredients together. Add eggs, oil, blackberries and nuts. Stir just until mixed. Bake in 2 well greased 9 x 5 x 3 inch pans at 350 degrees for 60- 70 minutes. Cool in pans 5 minutes.