Lithia Park is a lively cultural hub in the heart of Ashland, Oregon. Each year, over a million people visit the bustling, yet peaceful park to stroll, jog, cycle, or just admire the landscape that winds along the brisk Ashland Creek. The 100-acre park also provides habitat and food sources for many species of plants, pollinators, animals, and fish. The well-balanced ecosystem of the park is attributed largely to the integrative maintenance practices that were put into place in 2010 which allows less than 1% synthetic herbicides and pesticides to be used within the park, and then only if there is a severe public safety hazard present.

It’s almost elderflower season! When I excitedly announced this among friends recently, they all gave me a grin-and-eye-roll combination that, if I’m being honest, I receive on a regular basis from this bunch. It’s all done in good fun—it’s no secret that I choose to live my life much slower than the modern-world pace, as closely aligned with the turning of the seasons as possible. My favorite people may tease me about my Luddite ways and seasonal delight over things like elderflowers, but they aren’t fooling anybody. They’re always the first ones to belly up for our refreshing cordials and festive cocktails and, because I let most of my homegrown elderflowers turn into berries, they are also the ones who slyly check in throughout the year to see if I’ve got any cordial made with the dried elderflowers that sustain us when the fresh flowers are long gone. Here’s to elderflower cordial and sharing with friends!

Research compiled by Oregon State University has shown that roughly half of the adult population in the United States doesn’t get enough of the vitamins and minerals that leafy greens supply: 52% don’t get the recommended intake of magnesium, 44% don’t get enough calcium, and 43% don’t get enough vitamin C. Although many of us know that we need two to three cups of leafy greens a day to supply our exquisitely complex bodies with the vitamins and minerals needed to carry out cellular processes and repairs, many of us have trouble eating adequate amounts of those greens.

Camellia sinensis is one of a small number of botanicals on the planet that has altered the course of history. This single precious plant—from which black, green, and white teas, among others, are made—has, for better or worse, been responsible for both the making and the fall of empires. Although it is the mother plant of a variety of teas, its power in the global marketplace is particularly potent when its leaves are fully oxidized to make black teas. Black tea is the most popular type of tea in the world, including here in the States. In 2019, the Tea Association of the U.S.A. reported that people in the U.S. consumed over 3.8 billion gallons of Camellia sinensis-based teas, 84% of which was black tea. What is it about black tea that is so alluring?

There are a lot of reasons to love summer, but a big one here in the Willamette Valley of Oregon is the wealth of fresh garden and farm produce. We’re heading into salad season, always a good opportunity to explore new flavors and ways to enjoy the freshest greens, ripest tomatoes, crispest cucumbers, sweetest corn, and more. We’ve got four standout salad dressing recipes from around the world for you to enjoy this season, along with ideas about how to best use them: horiatiki from Greece, wafu from Japan, esquites from Mexico, and tahini-lemon from the Middle East. Enjoy!

Herbalism in America has grown exponentially since we launched the Good Medicine Confluence back in 2009, and what was then only a small handful of herbal conferences has since exploded into dozens of annual gatherings. These range from huge international events to intimate bioregional ones. Each has its own distinguishing focus and following that makes them stand out. The Confluence is known for blending scientific classes with magical approaches, ecology with spirituality, and ancient traditions with the latest research and new alternative methodologies. Folks drive or fly from across the country to attend their favorite gatherings – not just to expand their herbal knowledge and healing skills, but to network with others and delight in the plant healer community!

A friend called the other day and before I had a chance to finish with “Hello” she asked, “What was that vinegar drink you made last summer? The zingy one with basil and berries?” It was a shrub: a “zingy” drinking vinegar infused with fruit. Apparently, my friend had a craving because berry season is upon us. It was a good reminder—this is a perfect time to start infusing vinegars with herbs and fruit for both refreshing summer drinks and herbal formulations for later in the year. I love the allure of a jar full of drinking vinegar and the potential it represents for delicious, healthful sipping. Infuse berries and we’re also well on our way to a perfect shrub cocktail/mocktail season.

I love to live fully within the seasons. I take in all the nuances of the seasonal elements, ebbing and flowing with the twists and turns of the weather and the expansion and contraction of daylight. This mindfulness practice allows me to connect with the “now” and fully appreciate all that the Earth shares with us through her wondrous cycles. 

It was not until I found Ayurveda that I began to understand that the things I disliked about myself were the very things that made me perfect and were a beautiful representation of who I was meant to be—a driven, compassionate warrior goddess. Ayurveda gave me permission to love myself and teaches that we are deeply interconnected and yet so uniquely divine!

Foggy brain and fuzzy focus affect many of us from time to time and during certain phases of our lives. While many herbs do indeed have a long history of use and modern research to support mental clarity, first it’s important to take a deep look at what’s going on in your life that’s draining your brain power to truly enhance your mental prowess and vitality.

Wild lettuce is one of those “weed” herbs that is fairly common throughout North America. Its cultivation origins are from Southern Europe. The plant has a long history of use as a nervine and a bitter and, as such, is grown in a variety of places in Europe to capture the beneficial constituents in its latex, leaves, and seeds. Wild lettuce has become naturalized in the United States, where it is now regularly wildharvested.