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Post by bbird on Apr 28, 2006 13:10:14 GMT -5
It's so nice out that I went picture taking, and thought I'd share. I love wildflowers, but also have a question. Here is a picture and I would love the name of this. I have heard it before but always forget so I call them wild bleeding hearts, lol.  Here is a bigger pic of them, plus nettles, and oregon grape too, lol  and, we just tilled up the yard, and here is a area where the grass is starting to grow (jumping for joy) plus a couple flower beds  My little herb spot is really getting a good jump on growing. On the other side is a pond that you can't see from this angle. In the summer it's clean, and the water wheel is on. A nice comfy spot to sit and smell the mint and other herbs.  |
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Post by bergere on Apr 28, 2006 13:56:01 GMT -5
Very nice Deb!! I have plenty of grass here.. please.. come take it away!!  What you have is.. Dicentra formosa - Western Bleeding HeartA native perennial with light green, delicately cut leaves 6-20" high, the Western Bleeding Heart is smaller, dantier than the hybrid cultivars. Flower stems rise 6" above the leaves to display pendulous clusters of pale to deep pink flowers from April to June, often again in the fall. Delightful for the woodland, shaded garden with fertile, humus rich soil in partial shade. Provide reliable moisture. |
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Post by bbird on Apr 28, 2006 14:27:26 GMT -5
Well...duh that shouldn't have been too hard for me to remember  I am terrible at plant names. I guess I made it harder then it should have been.  I think they are so pretty and delicate. They are just all over the woods, and I hate to trample them. Okay, next question.......Do you do anything with your Oregon Grapes? |
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Post by bergere on Apr 28, 2006 18:04:38 GMT -5
I have lots and they are pretty?? I know you can eat the berries...but have never tried.
Oregon Grape.
Oregon State Flower, Oregon Grape is an attractive, evergreen shrub that grows to about 6 ft. in height and spread. Oregon Grape displays abundant, small yellow flowers in early spring accented by glossy green foliage, which often turns purple-red or bronze in the winter. Following the flowers are heavy crops of dark blue berries, which are too tart for fresh eating but make excellent jelly. These berries are likely a good source of anthocyanins and antioxidants. Oregon Grape is happy in either full sun or partial shade (give some shade in hot climates) and well-drained soil and is hardy to minus 20°F or below. USDA Zone 5. Oregon Grape is also quite drought resistant.
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Post by bbird on Apr 29, 2006 0:13:13 GMT -5
Maybe I will get brave and try to make some jelly out of it this summer.  |
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Post by bergere on Apr 29, 2006 9:53:19 GMT -5
All the Wildlife eats mine before I ever see a single berry.  |
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Post by Deleted on Apr 29, 2006 18:54:21 GMT -5
A tincture of Oregon Grape root is considered a "blood cleanser" (meaning antimicrobial), and beneficial for skin disorders such as acne, eczema, psoriasis, etc. It kills the fungus that causes those things. If you're into tincturing, that is. ~Lannie |
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Post by bergere on Apr 29, 2006 20:30:15 GMT -5
Thats neat Lannie.
Do you have the recipe?
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Post by Deleted on May 2, 2006 20:32:29 GMT -5
There's no recipe, I just fill a jar half-full of dried chopped burdock root, cover it with vodka and let it sit in a dark cupboard, covered, for 6 weeks (or longer). It needs to be shaken or stirred every day while it's macerating. Then I strain it twice - the first time through a paper towel to get out the big chunks, then again through a coffee filter to get out the small bits. It will always be a bit cloudy, so shake it before each use. When I have some of that, I like to use a dropperful two or three times a day. Right now I'm out, but I have a few burdocks in the back of the garden, so I might be making some more this fall.
~Lannie
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