15th October 2024 Bulletin

The trees are in their autumn beauty, the woodland paths are muddy, and rain-sodden sukkahs will be drooping in gardens, courtyards, balconies and rooftops across the land.  At this time of harvest festivals and autumnal bounty, but also of chill damp and nippy nights, Eco Corner has an idea for for a fun, nutritious and sustainable activity that will provide you with warming cheer: foraging for and brewing wild teas.
 
There are loads of wild plants and weeds that make delicious teas.  Community members who heard last year's tikkun olam presentation by Isaac, at the Eco-Shabbat meeting, may recall that he made a tea from foraged rose hips.  Eco-Corner can attest that it was surprisingly delicious.  There are dozens of other good options, including nettles, rosebay willow herb and raspberry leaves, (although some may be better in other seasons).  A mortal enemy of Eco Corner is the dread stickyweed (aka cleavers, goosegrass, sticky willy and robin-run-the-hedge), but did you know that its leaves can be brewed into a delicious and health-boosting tea, while its seeds can be roasted and ground to make an intriguing coffee alternative?  
 
There are ideas for foraging and tips on preparation all over the web: two useful pages can be found here and here. Just remember to be careful of some plants if you are pregnant or vulnerable; to wash plants before brewing; and to strain before drinking.