Journal

*
Herbs for the Fermented
Plant Extract
I have the good fortune to live in the
countryside. Before I make a new herb
fermentation, I take a look around the
fields and meadows to see what I can find.
On a fine, sunny morning I will take a
stroll over the fields. I always carry garden
shears and a large paper bag. Then I look
for the herbs, usually along the side of the
road or at the edge of fields. If the soil
has a lot of clay you will easily find the
common horsetail in the fields. Horsetail
can also be found in the woods.
I know quite a lot of herbs that are known
to have a healing effect. I cut a few of
these as well and leave the roots in the
ground. Depending on the time of year,
I use either the herb or leaf and blossoms.
I never pick too many from any one place.
The plants have to be conserved and there
are a lot of beneficials that make use of
the plants such as wild bees, summer birds,
bee tles etc., and in the autumn many of
the birds depend on the seeds as food.
I only ever take as much as I need so that
there is enough left over for our fellow
creatures.
- 1/4 nettles
- 1/4 common or garden horsetail
(both the same)
The rest, some of it from the garden:
narrowleaf and broadleaf plantain,
yarrow, dandelion, common or garden
sage, shepherd’s-purse, camomile, lemon
balm, thyme, a little mint and borage.
If I see any other herbs that I think will
suit, I take some of these. At home I
examine my harvest. If the plants are
dirty, I wash them. Others only need to
have the dust shaken off. I cut them to
two to three cm wide on a wooden board
and then ferment them immediately.
(Report by Patrick Füglister’s mother)
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The next issue of the EMJournal english
will come out in June 2015
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South Africa – Organic Tomatoes with EM / Nurseries with Ornamental
Plants in Switzerland / Single Family Dwelling with EM from Scratch /
How do Trees React to Elektrosmog / EM-Health
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26 | EM Journal 51 | english | March 2015