Experiencing the world through our senses can be a rewarding and healthy way to engage in the world .
In this blog post I share a wild conversation between myself (forager and somatic educator) and Miles Irving (founder of Forager Ltd). We discuss nature, the body, what it means to be whole, human and how to find our way back to the things that really matter.
We finish with a rambling conversation about foraging songs and me sharing/singing a few.
NOTES and general timings of themes
(Timings are approximate).
- 0:00 Introduction from Miles Irving
- 7:05 Podcast begins - Polyvagal nervous system, the importance of relating and 'tend and befriend'
- 16:35 The wisdom of the body, anchoring in the body, felt-experience of nature verses an objective experience of nature and how to relate to nature.
- 25:50 Free food verses and a sense of wonder, benefits of nature (Richard Louv - Last Child in the Woods)
- 30:00 Sensing through the body, movement verses stillness, intuition and instinct
- 40:00 Body intelligence, risk and moving through trauma
- 55:00 Instinct and intuition, the intelligence of breaking down in order to become more whole.
- 1:05:00 Vulnerability, the importance of play and pleasure and how to THRIVE
- 1:13:00 How time outdoors supports the biology of our body and the value of relational living
- 1:19:40 What is wildness? Is it scary or predictable and how does it relate to living fully and trusting life?
- 1:31:17 Foraging, nature and connection. Navigation and maps verses interrelating with the landscape (Tristan Gooley)
- 1:40:17 Creating support, brain and body plasticity. Stuck verses movement, choices verses limits, being verses change.
- 2:01:00 Foraging songs - non-verbal communication, learning through music and expressing something 'else' through songs
A long held discussion or even conflict within the world of wild foods is that of comfrey & whether its healthy or potentially harmful to humans. I'm sure this discussion will continue for, well, a while, meanwhile I thought I'd add my contribution. I've also included my latest recipe, alongside some reasons (including scientific ones) of why I like this plant.
Comfrey leaves - Symphytum officinale - has been used for thousands of years as a food & medicine, some of its common names include 'knitbone' because of its internal & external application for broken bones. Indeed, it has been held in high-esteem by herbalists for its healing properties, in particular reducing inflammations by aiding cell regrowth & repair (1).
Just on a side line, if you research into comfrey as a plant food (a liquid green fertilizer) you will find lots of positive reports of its nutritious benefits of 'greatly enhancing the fertility of your soil'. I am aware that people are not plants - although an interesting topic based on our intake of so many nutrients from the plant world that are then laid down as vitamin & minerals in our bodies which create our bones, repair our cells - I digress!
Meanwhile, more recently, comfrey has been approached with more caution & in some incidences considered a potential poison that should not be used as a food, or indeed a medicine at all. Only last month, when speaking to a reputatable & quite open-minded scientist about wild food, he quoted to me the risk of eating comfrey in the context of the dangers of wild food foraging. Now, while I want to promote safe foraging ( some plants are most definitely poisons, for example, while others need to be processed), I also want to promote a balanced approach to plants as foods & accurately represent the benefits.
As a non-scientist, I've chosen to refer to research done & leave you to come to your own conclusions... In particular, everybody's body is different & reactions, can & indeed have, occurred. In particular, the main research that is often cited is from 1978 when rats were fed comfrey leaves (8-33% of their diet) for a durational period, which resulted in liver tumours developing in all cases (96% turned out to be benign by the way) (2). However, as pointed out by Health Practitioner, Dorena Rode (through her extensive & thorough research on comfrey - well worth a read), further scientific research has been carried out where no such results were found (3). I also usually add the obvious; that we are not rats & I challenge anyone (not literally) to even try & eat comfrey as a third of your diet for half a year!
So, am I promoting comfrey as a food, or am I not?
Well, over the past 5 years I have certainly used comfrey as an ingredient in wild food events & dinners (with no known negative side-effects). Excellent in curries, we were particularly pleased with our Sea Beet, Comfrey & Black Mustard Thoran - a South Indian style dish using coconut that Sara created on one of our inspired walks through the Cornish countryside.
Personally, I also remember over 15 years ago sitting in a wood with my boyfriend, it was morning time & he was cooking up comfrey fritters (quite a traditional & classic recipe quoted for this food) & frying wild mushrooms for people to taste - delicious! However, I have also remained cautious around using this plant too often.
Now, coming back to the present day. This morning I've been looking at those comfrey leaves I picked yesterday morning; a glorious summer wander with comfrey looking too good to be passed by. The combination of sunshine, the outdoors & wild food just gets my creativity going sometimes & I want to play! The heat also doesn't inspire a laboured curry for me & one of things I enjoy about comfrey is the cucumber-like flavour & freshness.
Armed with a little research, a healthy appetite & travelling past my local shop for a few ingredients - I set to. Before I tell you my recipe, I want to share with you a few tips that I decided to take on board regarding eating comfrey;
Here are 4 reasons why I continue to eat comfrey - occasionally:
1. Apparently the older leaves are meant to be less potent in the Pyrrolizidine Alkaloids (4) that are thought to be harmful in comfrey - so I focused on picking these older leaves
2. I like life & have no desire to push the boundaries of nature, so am adhering to not eating comfrey too regularly or in large amounts (for my own comfort & peace of mind)
3. That comfrey is also RICH in many beneficial nutrients for us humans (great!) including; Calcium , Magnesium, Vitamin C, Vitamin B12, Beta Carotene, Phosphorus, Potassium, Vitamin E, Vitamin A, Iron, Sulfur , Copper & Zinc (4)
4. I've never felt any ill-effects from eating comfrey & I enjoy eating wild foods.
Back to my recipe. Based on my love of that cucumber-like flavour of comfrey, plus reading that protein deficiency & lack of sulphure containing amino acids may contribute to the ill-effects of comfrey (3), I created this;
Comfrey & Yoghurt Dip
1 handful of comfrey leaves (older ones)
200g of natural yoghurt (the proper full fat stuff)
1 heaped tablespoon of good honey
1 squeeze of lemon juice
1 shake of liquid amino acids (google it!)
Put all the above in a food blender & whizz together. The result is a sweet, cucumber-like dip (think tzatziki) that I thought was delicious! Perfect for a summer spread of salads, dips & fruits. Let me know what you think..
(1) Comfrey 2011 University of Maryland Medical Center (UMMC)
(2) Hirono, I., H. Mori, and M. Haga, Carcinogenic activity of Symphytum officinale. Journal of the National Cancer Institute, 1978. 61(3): p. 865-9.
(3) Comfrey Central - A Clearinghouse for Symphytum Information www.comfrey-central.com
(4) Comfrey is Poisonous? Dherbs Article
Last month a few hardy foragers (actually it was a lovely bright, wintery day) joined me at Cape Cornwall for a wild food walk with tasters. At a welcomed break we sat down with a large flask of 'Wild Spiced Cleaver Coffee'.
The drink went down well - sweet, hot and naturally containing some caffeine, everyone was pleasantly surprised! There are many variations in making this coffee substitute, this is one alfresco style on the beach!
An indoor version would be drying roasting the oven for 40 minutes at 140C.