The monthly herb - Rosebay Willowherb
The rosebay willowherb (chamaenerion angustifolium) is a common and familiar burst of summer sunshine, its tall magenta flowers waving from fields across the country. It has a wide range of uses. The inner pith of the young flower stems can be eaten and has a taste like cucumber and the fibres of the stems are collected and used like nettles to make a beautiful lilac cordage. The flower heads are loved by bushcrafters to collect as tinder.
It is a famous early coloniser and often the first to grow on land which has been burnt. For this reason it is sometimes known as fireweed. It was particularly familiar to Londoners rewilding areas damaged during the blitz.
The whole plant is recorded as a rich source of vitamins A and D and full of antioxidants. It is used for its anti-bacterial, anti-vital and anti-fungal properties. It is astringent and pro-biotic. Willowherb is recommended in the treatment of enlarged prostate and for general prostrate health.
The leaves have been widely used as tea. Historically Britain imported large amount of this tea (Kapoori or Ivan Chai) from Russia where there continues to be commercial production.
It is a simple process to make.
Collect the leaves when they are full and shining on a summer day.
Allow them to wilt on a tray for twenty four hours: this helps them to become strong for the next part of the process.
Roll them in your hands to bruise them. They can be made into balls or cigar shapes and can be rolled four or five leaves at a time.
Place the rolls into a sealed jar and set aside for a day or two. This allows them to lightly ferment. Sometimes people add aromatic flowers to flavour at this stage.
Take them out if the jar and dry them totally. They should then be kept in a dry dark place for a month before making into a delicious infusion.
