The Honorable Harvest

Robin Wall Kimmerer uses words in a way that sings, dances and brings joy to the heart. Her book Braiding Sweetgrass takes the reader on a journey through the indigenous wisdom, scientific knowledge, and teachings of plants. For me, this book strung a cord in my heart, for Kimmerer has made such a wonderful connection through stories of spirituality and science. 

Elizabeth Gilbert is quoted on the book, stating "A hymm of love to the world."

If you haven't read Braiding Sweetgrass, I will blatantly make this plug to go out and get yourself a copy. If you feel connected to plants, the natural world or even the science of all things, you will enjoy this read. 

I would love to incorporate so many quotes from this book, yet Kimmerer's story about the Honorable Harvest shares with us, Hunters and Gatherers, guidelines for "taking another life to support your own."

"The guidelines for the Honorable Harvest are not written down, or even consistently spoken of as a whole- they are reinforced in small acts of daily life. But if you were to list them, they might look something like this:
Know the ways of the ones who take care of you, so that you may take care of them.
introduce yourself. Be accountable as the one who comes asking for life.
Ask permission before taking. Abide by the answer.
Never take the first. Never take the last.
Take only what you need.
Take only which is given.
Never take more than half.  Leave some for others.
Harvest in a way that minimizes harm. 
Use it respectfully. Never waste what you have taken.
Share.
Give thanks for what you have been given.
Give a gift, in reciprocity for what you have taken. 
Sustain the ones who sustain you and the earth will last forever."

—From Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants by Robin Wall Kimmerer (page 183).

An Herbalist's Kimchi

The herbal root kimchi has many local and wild herbs within it. However, since it has a significant amount of burdock in it, I find it helps increase my burdock consumption (it’s not every day that I harvest or buy burdock). When I eat the kimchi, I apply one or two spoonfuls per serving (and I almost always have burdock in that serving). My favorite ways to eat the kimchi are to add it to my miso/egg oats in the morning (Click HERE for a good recipe), or I’ll add it to my sandwich and other wraps.

Herbal Root Kimchi

Veggies & Herbs

10 Burdock roots, sliced in half moons

5 Carrots, sliced

5 Dandelion roots, sliced

1 Nappa Cabbage, chopped

2 Bok Choy, chopped

2 Mustard greens, chopped

1 bunch green onions, chopped

handful of plantain leaves, chopped

handful of nasturtium

Sea Salt

 

Spicy Sauce 

10 garlic cloves

1 onion

2 horseradish roots

10 Thai chili peppers & cayenne peppers

5 TBSP. ginger

 

Directions:

1.     Chop roots and veggies and put into a food grade bucket or large bowl.

2.     Mix 1 TBSP. sea salt with 1 cup of water (this makes up the “brine”), pour over veggies and roots until covered.

3.     Let everything sit for 6-12 hours (veggies and roots will soften in the brine).

4.     Make the spicy sauce by chopping and blending the ingredients in a Cuzinart/blender.

5.     Mix the sauce with the veggies and roots. Then scoop everything into a large glass or ceramic container/crock with a secure lid/plate that fits perfectly inside.

6.     Place the lid/plate onto the kimchi and press down, allowing the veggies and roots to compress and also allowing air bubbles to escape. Place a weighted bottle on top to withhold pressure. This creates an anaerobic fermentation process.

7.     Let sit for 1-2 weeks, tasting the kimchi every so often to obtain the taste (sourness) desired.

8.     Bottle kimchi in jars and put in refrigerator to slow/stop fermentation process.

 

Add kimchi to rice and sautéed vegetables or meat, burgers, sandwiches, wraps or savory oatmeal in the morning.

 

And if you don't feel like going through all this work to make a delicious kimchi, I sell a wild root kimchi with many more herbs at

Julia's Good Medicine.