Strolling the streets of Durango, one can find many beautiful tall trees laden with an abundance of white blossoms. These are usually the first to bloom in the early spring. A funny thing happened the other day, I was taking a stroll with a friend and as we approached the tree I asked her to take a big sniff of its aroma. She promptly wrinkled up her nose and declared that it stunk! I laughed knowing the lore around this particular tree. Standing before us were two giant Hawthorns Crategus spp. in full bloom, emitting a stench somewhere between a billy goat and old urine. As it may, Hawthorn is the celebrated tree of Beltane, a pagan rite of spring fertility. Lore has it, that this was a festival where springs fecundity was alight in all. Thereby, many a coupling would take place to ensure the fertility of crops and a bountiful harvest. In the Celtic mythology, it was the most sacred tree and was never to be cut down, for it is the home of the fairies and they are its guardians. It symbolizes love and protection.

As an herbalist, I often ponder the language of plants and the particular way individual plants communicate their medicinal usage. The astro/herbalism correspondence is that of Mars, as indicated by its sharp spiny branches and deep red berries and its heart protective nature.

Though Hawthorn is not a fertility herb, it does however, address matters of the heart. Medicinally, the young flowering tips and the berries of the hawthorn are used as a reliable heart tonic for labial hypertension. It is tonic to the heart and strengthens the heart muscle itself, as well as regulates blood pressure. The berries are delicious in tea made into syrups and jam. The flowering tips and leaves can be dried and made into tea or tinctured. So, on your next stroll around town, keep an eye out for these beautifully stinky blossoms!

As always this article is not meant to diagnose or prescribe. When using this plant please consult a qualified healthcare provider.

Let your food be your medicine

From my pantry

I’m sure you’ve noticed the price of everything has risen! I am especially sensitive to the cost of food. There are so many products that can simply be made at home without packaging and waste. I am always attracted to practicality, ease and the satisfaction of starting from scratch in my kitchen.
Let me break this down for you.

Did you know that a 2 pound bag of dried garbanzo beans is about $ 6.00. Of that bag, you can make 18 cups of cooked beans. There are 1.5 cups in a can of garbanzos.” Do the math” and that's 12 cans of garbanzo beans ! Well, you get the idea…!

Easy peasy, lemon squeasey the best Hummus!

Here is a recipe for the best Hummus you have ever had, and you can go simple or fancy. 

If you have an instapot it will be one of the best kitchen investments you can make, just push beans and chili. 40 minutes later DELICIOUS, juicy beans, cooked to absolute perfection!

Here’s what you will need:

1 cup dried garbanzos

1 tsp Himalayan salt to add to dried beans

2 tsp Himalayan salt to add to prepared hummus ( I like salt in mine, you can always add more or less)

1-1.5 large lemon

2 tsp cumin powder

1 clove garlic ( fancy it up by roasting several cloves)

1/3 cup  of Tahini

1/4 cup oil oil

1/3 cup water or more to get to your desired smoothness

1.  Soak beans several hours or overnight, add 1 tsp of  Himalayan salt 
2. Add to instapot or pressure cooker and cook for 40 minutes 
3. Strain beans add to Cuisinart or blender
4. Add tahini, lemon juice and olive oil
5. While it is spinning, add crushed garlic and water 
6. Add cumin powder and spin

VOILA, HUMMUS AND A LOT OF IT. ENOUGH TO KEEP YOU AND YOUR FAMILY IN HUMMUS ALL WEEK!!