tag:blogger.com,1999:blog-5738694062065682753.post8063038520678940261..comments2023-11-28T06:26:40.953-05:00Comments on A Radicle: Spring Tonics!Guido Mase'http://www.blogger.com/profile/08186818316201584509noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5738694062065682753.post-55566776427173303922010-05-09T14:24:05.600-04:002010-05-09T14:24:05.600-04:00Thanks Guido,
that's kind of what I was thinki...Thanks Guido,<br />that's kind of what I was thinking as well... <br />I eat them in a salad (with other mixed greens to offset the bitter taste) and they are organic - very important.A.https://www.blogger.com/profile/12238525945055285279noreply@blogger.comtag:blogger.com,1999:blog-5738694062065682753.post-52352459747111045562010-05-08T09:05:12.622-04:002010-05-08T09:05:12.622-04:00Anita,
there are definitely hybrids and varietals,...Anita,<br />there are definitely hybrids and varietals, usually cultivated because they're juicier and slightly less bitter than the wild greens. I've definitely seen some red-veined kinds in the produce dept. now and again. I'd say they are still medicinal, loaded with minerals, and thus still useful as a mild diuretic. They're probably less active on the digestion (less bitter), and I'd eat them in salad or braised with meats or tempeh rather than brewing them in tea...<br />Make sure, of course, that they're organic - or the mineral content will be pretty poor.Guido Mase'https://www.blogger.com/profile/08186818316201584509noreply@blogger.comtag:blogger.com,1999:blog-5738694062065682753.post-35696510904332882912010-05-07T18:09:15.931-04:002010-05-07T18:09:15.931-04:00Thanks for typing all this Guido, there is lot of ...Thanks for typing all this Guido, there is lot of great info here...<br />I see you mention dandelion greens... I just bought red dandelion greens yesterday and was wondering if they have the exact same properties as regular ones... They are a lot bigger, green with red veins, but taste is about the same...<br /><br />Would you happen to know anything about this?A.https://www.blogger.com/profile/12238525945055285279noreply@blogger.comtag:blogger.com,1999:blog-5738694062065682753.post-56102974281359412302010-04-30T06:09:17.702-04:002010-04-30T06:09:17.702-04:00Hey Sean,
with Cleavers, you should use the abov...Hey Sean, <br /><br />with Cleavers, you should use the above-ground greens. They can be juiced or added to a decoction later - but probably shouldn't be decocted themselves. Sorry I didn't make that more clear - Nettles, Cleavers, Dandelion greens, Wintergreen are all above-ground spring tonics.Guido Mase'https://www.blogger.com/profile/08186818316201584509noreply@blogger.comtag:blogger.com,1999:blog-5738694062065682753.post-2713661159996251372010-04-29T12:00:20.203-04:002010-04-29T12:00:20.203-04:00Thank you so much for this information. With so m...Thank you so much for this information. With so many plants sprouting up, it's great to know which are most useful in the Spring.<br /><br />I have a question about Cleavers. When you say, "They can be juiced and an ounce of juice taken as a daily tonic, or steeped into a more complex tonic after roots have been taken off the fire", do you mean that the roots should be roasted, or that one should make a decoction?<br /><br />Gratefully,<br />SeanUnknownhttps://www.blogger.com/profile/06694478737950971600noreply@blogger.com