Forest resources: Making Iwan Chai

The other day I came across some beautiful rosebay Willowherb/fireweed , Chamaenerion Angustifolium, in German: Weidenröschen, and decided to make some Iwan-Chai from it.  

Legend has it that Tsar Iwan the terrible was really fond of black tea, but supplies being scarce, was looking for an alternative, and decided to use a known folk remedy.  Or rather, have such a resource used.  Hence the name.  

Fireweed does have several beneficial medicinal properties, being anti-inflammatory and antibiotic. It was traditionally used for intestinal problems and gum infections. In Experimental  clinical studies it has been proven to be beneficial against beningn prostata enlargement and several other maladies (https://pmc.ncbi.nlm.nih.gov/articles/PMC5045895/). 

Iwan-Chai is reputed to strengthen the immune system. 

Side effect is a higher risk of blood clotting. If you have a predisposition for thrombocytosis you might want to obstain from using it excessively or in high concentration. Please consult your doctor beforehand if you have. 

I harvested the young shoots. They were left to wilt a bit overnight.  

Then I thoroughly kneaded them: 

After that, they were left to ferment two days and first dried for several hours at 50°C, then lightly roasted at 80°C for another hour.  

I put the dried tea into a clean jar.  

The Iwan-Chai has a lovely black-teaish aroma, really mild, with flowery notes and a hint of caramel.  I can enjoy it pure.  But it is also great with a bit of cream and honey. 

A really great alternative to black tea, and healthy as they come. 

Have a cuppa, and take good care! 

 

Yet another fun little carving project: Whittle a hobo clothespin

This is another beginner-friendly crafts project.  All you need is a Swiss Army knife again.  For wood, I choose hazel, because it is easy to carve when fresh and dries out to be tough and resilient, due to the long, dense grain.  You want to take a piece that is as straight as possible and with no twigs or branches.  At a right angle, drill a hole with the awl of the SAK.  Widen the hole with your little blade or by using the saw. 

I made a little Video about it on the YouTube channel: 

The hole acts as a stress relief hole. 

Using your little blade, carve a recession, Equalizer on both sides, towards the end of stick. Use the big blade to split the wood towards the relief hole. Do not forget to lock your elbows to your sides. Lightly work the blade into the end grain.  As soon as you feel the resistance of the wood go down, your stick is split.  

Now carve a tear-shaped hole towards the end of the stick. Be careful not to remove too much material from the end. 

With a scooping cut, remove the thickness at the middle of the clamp. What this does is reducing the spring resistance of the clamp. 

Add a V- or stop cut for decoration or for fixing the pin to the washing line with twine. Add another at the end to cut the clothespin from the branch. 

And just like that, you have a little helper that can also come in handy for re-closing packages. You can carve these as a beginner in just half an hour. 

 With more experience, however, you can carve one in less than ten minutes.  

For me, that is a quick and satisfying project, especially when you have little time.  

So, I hope that was halfway helpful.  Thanks for dropping by, and take good care! 

Forest resources-making wild garlic and chicken of the woods salt

The other day I went foraging for wild garlic and chicken of the woods, so I figured I should preserve them with salt. Actually having stuff like that in the larder often is the difference between having a halfway decent meal and nothing at all, so it is not just a little cottagecore hobby for me, but a necessity.  

I just covered the wild garlic with salt and mixed until oozy, and dried it at 50°C for two hours (until you could easily crush it)..

Also got myself some chicken of the woods.  Look here for a Video: 

I finely cut up the mushroom and diced it as finely as would go.  

I covered with turmeric, allspice, paprica, coriander, cayenne, cumin, salt and pepper.

Dried it at 50°Celsius for two hours. 

Covered with salt. I actually vacuumized the glasses, too, just to be sure. If you use it, take good care to boil it into the stew, curry or soup.  It is actually delicious and has a rich Umami flavour and literally tastes like chicken.  Enjoy!😉