Weeds, Leaves, Seeds, and Shoots
September 27, 2014, from 1:00-5:00 p.m.
COOPERSTOWN, NY — September 8, 2014 — “Weeds, Leaves, Seeds, and Shoots,” a learning experience in identifying wild plants, their nutritional benefits, and preparing them to eat, is offered at The Farmers’ Museum on September 27 from 1-5 p.m. The class is led by Marguerite Uhlmann-Bower, a practicing herbalist, Registered Nurse, and outdoors educator.
This class is all about wild herbs and foods that are either non-endangered or are considered invasive, what some might call “weeds.” Uhlmann-Bower reviews traditional uses of these plants and offers practical uses for optimal wellness and balance today, for the simple, beneficial, dense nutrition they supply.
Uhlmann-Bower leads a walk outdoors to identify and harvest plants of the season, while teaching the impact we have on plant populations by changing the micro-environment, soil organisms, and local species.
Though the main tastes of autumn are spicy and sweet, Uhlmann-Bower will introduce main tastes of winter as well: sweet and salty along with the directions of our energy patterns flow at this time of the year, supporting a strong vitality for the long winter months. Potential winter foods include nuts such as acorn, beech, hazelnut, hickory, walnuts; roots: burdock, chicory, dandelion, goats beard, horseradish, wild parsnip, and thistle. Winter foods include seeds such as black mustard, goldenrod, plantain, sunflower, white pine, and yellowdock. Fruits and berries include apples, autumn olive, barberries, cherry, choke cherry, clammy ground cherry, elder, hawthorn, linden, mountain ash, mulberry, nanny berry, rose hips, and spice bush. She notes, "Always leave enough for our winged and four-legged friends and for the plant to have enough to reproduce for future.”
Indoors, participants learn to cook with nature’s bounty, using recipes made with in-season wild food. The class is sure to include a food and drink tasting. Participants will learn about traditional preservation methods using Earth, salt, fat, sugar, vinegar, and various fermentation methods. They will also discuss how to support elimination for optimal wellness.
The class is equally appropriate for plant beginners and experts, ages 12 and older of all abilities. Approximately 90 minutes of the class are held outdoors, so participants are encouraged to dress for the weather and bring a walking stick. The walk will be adjusted to match participants’ abilities. Bring a drink and snacks.
This class is one of a series spanning the seasons, each highlighting wild plant edibles in all their stages of growth. Marguerite Uhlmann-Bower, R.N., is author of "Healing the Injured Brain: Overcoming the Fog, the Fatigue and the Forgetfulness." She combines natural therapies in traditional and eclectic herbalism with evidence-based, health-oriented community education outreach programs.
Weeds, Leaves, Seeds and Shoots is held at The Farmers’ Museum on Saturday, September 27 from 1:00 to 5:00 pm. Registration is required; call 607-547-1461. Cost: $20 or $15 for members of the New York State Historical Association. The Farmers’ Museum is located at 5775 State Highway 80, Cooperstown, NY 13326.
Todd Kenyon, Marketing and Public Relations
New York State Historical Association
Fenimore Art Museum / The Farmers’ Museum
Phone: (607) 547-1472 / E-mail: email@example.com