The ever so invasive Himalayan Blackberry has been busy pumping out an excellent berry harvest for several weeks now. I do not know if I have ever encountered a more invasive plant and for most of the year I find myself cursing it as it threatens to take over my entire garden. About mid-July I have a slight change of heart when those thorn-laden vines are completely covered in the ever so sweet and juicy purple-black berries.

This year seems to be an excellent year for the blackberries and I have been as busy as ever making batch after batch of jam for future gifts for friends and family. The wild patch outside our backyard has produced enough for over three batches already!

Recently my family and I took a little hike around where we live and harvested a bucketful of everyone’s favorite summer treat. We stopped for a bit by the river’s edge to skip rocks and take in the beautiful scenery. In the below picture the plant in the front of the photo is a huge bramble of Himalayan Blackberry.

The path we were on was flanked on both sides by this invasive beast.

No one enjoys the wild berry picking as much as my daughter! We have dubbed her our little bear cub as she will stand there and eat and eat those yummy berries. Somehow she knows to pick the perfectly ripe ones too!

I went a little crazy snapping picture after picture of the berries as they just seemed so photogenic! This next photo looks staged but I promise it was not. My husband called me over and pointed out how this berry was resting so perfectly right in the middle of a Queen Anne’s Lace flower.

As we started to head home I quickly snapped this candid shot of my two boys walking way ahead of us. Candid shots are always my favorite and I think this photo shows why.

After returning home, I was able to take a picture of our bucket of berries before it was turned into yet another dessert.

For more information on this very invasive, if not yummy, blackberry you can a pay visit the following helpful links.

• Oregon Department of Agriculture- information on this noxious weed
• pdf file with some really good information from OSU

In various places throughout my yard and garden I have allowed St. John’s Wort (Hypericum perforatum) to grow. It is very pretty in bloom and incredibly useful in the herbal medicine cabinet. I know many people may not agree with me seeing that St. John’s Wort is considered to be an invasive weed in many locations.

This time of year it is starting to burst into bloom in my garden. Currently I have St. John’s Wort blooming right next to a large patch of self-sown chamomile. While out harvesting my chamomile I also gather the flowering tops of the St. John’s Wort so I might make some herbal oil from them to use throughout the year. These days when most people think of St. John’s Wort they think of how it is helpful in treating depression naturally. I make my oil for other reasons though.

An herbal oil made from St. John’s Wort is packed full of uses. One can use it to cook with if desired but I personally make it for its external uses. When anyone in the house has a stiff neck or shoulders I pull out the St. John’s Wort oil for a massage. It truly is amazing how much this oil helps relieve the pain associated with stiff and sore muscles. The oil can also be used to help heal bruises and rashes. The flowering tops would also make a very good addition to a salve recipe.

To make:

St. John’s Wort Oil

Place in a glass jar your freshly picked flowering tops along with a few leaves and stems. Cover with one to two inches of olive oil. Carefully mash and bruise the plant material (I use either my pestle or a wooden spoon). Place in a warm sunny location for about two weeks.

Strain the plant material from the oil which should now be a beautiful shade of red. (You want it to be red. The oil turns red from oils naturally occurring in the plant. Rub some flowers and buds together between your thumb and forefinger and you will release this oil.)

Store in a cool location out of direct sunlight and use as desired and don’t forget to date it! Discard if you notice the oil has gone rancid.

St. John’s Wort is a yet another powerhouse herb that many overlook. I hope next time you see this flower blooming in the wild you will think twice before viewing it as just a troublesome weed.

As of right now, the first weekend of May, the dandelions are in bloom here in Northwest Oregon. I have been keeping an eye on them for the past month, watching them grow and produce flower buds. I know spring is here when I see those bright and sunny flowers. They almost scream, “Here I am, look at me soaking up the sun!”

I know dandelions are a plant to be cursed by many gardeners and lawn enthusiasts but I do not share in that opinion. Yes, they can be pesky in their ever so prolific ways. I like to see them as being tough survivors that are determined to make their claim on the world. Plus to me a weed is never more than just a weed. There is always a story behind it and, like many weeds, dandelions have a fascinating history. For starters it is believed that dandelions have been used medicinally as early back as the 10^th century. That is one well used weed!

Medicinally speaking dandelions are mostly used for their healing effects on the liver. Strengthening and supporting the liver is an important aspect of herbal medicine and dandelion root is one of the first herbs to turn to for this. [i]

Prior to the 17^th century dandelions did not exist in North America. European immigrants introduced dandelions to North American soils as it was part of their regular diet. Like many introduced plants it escaped cultivation and now happily roams all over North America.

Dandelions are just as useful in the kitchen as they are in the herbal medicine cabinet. All parts of this perennial weed are edible. In fact it is said that the leaves from dandelions are by far the highest in vitamin A when compared to other greens. Young leaves can be picked and added to salads. Once the plant begins to produce flower buds the leaves become bitter and are better eaten after first being cooked. Come autumn the root can be harvested and dried to make a coffee substitute that is often combined with roasted chicory root (yet another useful weed).

Even the flowers are edible and the other day my 10 year old and I went out and picked some blooms to make fried dandelion flowers for our lunch. They are quite tasty and if you like fried zucchini you will like fried dandelion flowers.

Fried Dandelion Flowers

Before you begin to make them be sure you harvest your dandelion flowers from areas that you are certain have not been treated with pesticides. Once you have gathered enough blooms place them in a bowl (or sink) of cool water and swish around really well. This helps to dislodge any little bugs that might be hanging out in the flowers. Once the flowers are well washed place them on some towels to dry. It is important they are good and dry so the batter will adhere to them.

To make the batter whisk together:

• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt

In a separate bowl combine:

• 1 egg
• 1 cup milk
• 2 Tablespoons oil

Slowly mix the wet ingredients into the dry ingredients and beat until batter is smooth.

Dip the dandelion flowers into the batter one at a time and drop into hot oil. Fry until nice and golden and remove. Then immediately season with salt to taste.

Now enjoy!