By Zsuzsana Summer	A Weed to the Wise
© Arcana New Age Centre. All rights reserved. Reprint information below.

My husband, a passionate meat eater, often eyes his dinner plate suspiciously when there's more than what he considers a fair portion of green stuff on it. And when served a bowl of salad more than once or twice a week, he asks 'What? Weeds, again?'

Getting him to drink a mug of herbal tea is another production, and only happens when he's feeling too sick to protest. But little does he think how close he is to the truth when he describes the herbs I serve as weeds.

Many of the well known and beneficial herbs we consume, purchased in slick packaging at the drug store or health food store, are in fact weeds, and grow wild in areas when left unchecked.

The lowly dandelion, the bane of many homeowners' existence, is an excellent example. I'll admit, I too pull the stuff up, mentally chastising myself the whole while about my laziness. But, I console myself, I'm at least THINKING about putting the weed to use by preparing it for the medicine cabinet or pantry. Dandelion, who's official name Taraxacum Officinale means 'the official remedy for disorders', has been used as a liver AND kidney stimulant since at least the 10th century to remove accumulations of toxins from the body. For this purpose, it is very easy to prepare. The roots can be washed, then chopped and roasted in the oven until they are brown. When ground up, they are used as a substitute or additive to coffee or added to hot chocolate, much like chicory root. Young dandelion leaves can be added to salads, older leaves can be sauteed like spinach, and the bright yellow flowers can be added to butters and spreads. And who could blame you for washing it all down with a glass of dandelion wine, which is reputed to be an excellent tonic for the blood?

Plantain, which is found everywhere along roadsides, meadows, and yes, creeps into our gardens, is another common weed with medicinal and culinary uses. Again, young leaves can be added to salads, or steamed and sauteed just like spinach. The crushed leaves of this plant make an excellent poultice for insect bites and stings or itches, while an infusion of plantain, used as a skin lotion, cleanses and stimulates.

The pretty yarrow plant can also grow just about everywhere, and does indeed, if left unchecked. Yarrow has been used over the centuries to treat a variety of complaints, most especially for colds, flu, hemorrhage, bladder problems and menstrual disorders. Yarrow has been found to contain flavonoids as well as having salicylic acid derivatives, which may account for its use in treating pain and fevers. I simply rinse freshly harvested yarrow stems and leaves and steep them in boiled water for a refreshing tea. Lemon balm leaves may be added for flavour. The ancient Chinese I Ching calls for the tossing of yarrow sticks for divination, and yarrow is said to have been used in treating the wounded in the Trojan War some 3,000 years ago. Yarrow also dries nicely and works well in flower arrangements.

We don't all take our acceptance of weeds to the point which I do - I often let attractive or useful weeds grow in my garden to the point they take over - and then, true, I'm not particularly happy with them. But I think it's nice to keep and nurture a conscious respect for nature, and to remember that every thorn has its rose. Next time you're pulling up weeds, or heaven forbid, trying to eradicate them with chemicals, try to remember their wonderful healing properties and many beneficial uses. They too, have their place, and deserve respect for the magic they contain.

(Editor's Note: It is important to research all the properties of any herbs you plan on ingesting or applying in any manner. Some herbs, like the ones mentioned above, can have mild side effects such as laxative properties, and some may cause allergic reactions. Always consult a trained professional or herbologist before experimenting with unknown herbs, and be careful when harvesting your own. Be sure that the herb has been correctly identified and has not been chemically treated.)