Wildflower Herbs of the Pacific Northwest

Drying: The Classic Preservation Method

1. Air Drying: Tie harvested plants into small bundles and hang them upside down in a dry, well-ventilated area away from direct sunlight. This method works well for herbs with sturdy stems.
2. Screen Drying: Lay delicate flowers and leaves flat on a mesh screen in a dry, shaded place. This method ensures even air circulation without crushing the plant parts.

Freezing: Capturing Freshness

1. Whole Freezing: Place whole or gently chopped herbs into freezer bags. Removing as much air as possible will prevent freezer burn and preserve flavors.
2. Ice Cube Trays: For herbs you’d like to use in cooking, consider chopping them finely, placing them in ice cube trays, covering with water, broth, or oil, and freezing. Pop out an herb cube whenever you need a burst of flavor in your dishes.

Making Tinctures and Oils: Long-term Preservation

1. Tinctures: Soak the plant parts in alcohol or vinegar for several weeks, shaking the container periodically. Strain the liquid, and you have a tincture that can last for years.
2. Infused Oils: Gently heat plant parts in a carrier oil (like olive or almond oil) over low heat for a few hours or let sit in a sunny spot for a few weeks. Strain the oil and use it for culinary, medicinal, or topical applications.

Creating Salves and Balms: For Topical Use

1. Salves: After infusing your plant in oil, mix the strained oil with beeswax until melted together. Pour into containers and let set. These are excellent for skin conditions or as natural moisturizers.
2. Balms: Similar to salves, balms can include shea butter or cocoa butter for a thicker consistency. Add essential oils for fragrance and additional benefits.

Lomatium (Lomatium dissectum)

The striking purple flowers of Lomatium dissectum, also known as desert parsley, can be found in the Columbia River Gorge in Springtime. This plant is visually stunning, and also offers a variety of health benefits. The roots, known for their potent immune properties, have been traditionally used to support respiratory health and boost the immune system. Lomatium dissectum was used extensively by the Native Americans and is especially valued for its ability to help support the lungs and immunity during winter.

Biscuit root (Lomatium grayii)

This plant is commonly known as Gray's biscuitroot and is native to the rocky soils of the Columbia River Gorge. Traditionally used by indigenous peoples for its immune and healing properties, Gray's biscuitroot can be a potent ally during the winter season. Its roots are the most commonly utilized part, often made into a decoction or tincture. Beyond its medicinal uses, the seeds of Lomatium grayii are edible and have been ground into flour by Native Americans for centuries.

Indian Paintbrush (Castilleja spp.) 

A beautiful wildflower that is traditionally used in Native American healing traditions. It has been employed for its anti-inflammatory properties and as a remedy for supporting joints and skin. Some tribes used the flowers as a hair wash to promote shine and growth. Caution is advised when using Indian Paintbrush, as it can absorb selenium from the soil, making it potentially toxic if consumed in large quantities. Always consult a knowledgeable healthcare provider before using wild plants for medicinal purposes.

Balsam Root (Balsamorhiza sagittata)

The bright yellow flowers of the balsam root are a herald of spring in the Columbia River Gorge. This sunflower relative is not only beautiful but also offers a variety of edible and medicinal parts. The roots, rich in inulin, can be roasted or boiled, providing a nutritious food source. Medicinally, balsam root has been used to treat wounds and infections due to its antibacterial properties. The leaves and seeds are also edible, with the young leaves making a flavorful addition to salads.

Starflower (Trientalis borealis)

The delicate starflower, with its pink, star-shaped blooms, is a hidden gem of the forest floor in the Columbia River Gorge. While not as well-known for its edible or medicinal properties as other plants in this region, starflower has been used by indigenous cultures for its mild sedative and analgesic properties. The young leaves are edible and can be added to a wild foraged salad, offering a slight bitterness that complements sweeter greens.

Camas (Camassia quamash)

The lovely Camas plant, with its vibrant blue-violet flowers, lights up the meadows of the Columbia River Gorge each spring, creating a breathtaking display. Beyond its visual appeal, Camas holds a place of great cultural and nutritional significance. Historically, it served as a staple food source for indigenous peoples of the region, who carefully harvested its bulbous roots. These bulbs, when cooked, transform into a sweet, nutritious treat, reminiscent of roasted chestnuts. The process of cooking Camas is essential, as it converts inulin into fructose, making it digestible and revealing its natural sweetness. While Camas is celebrated for its edible qualities, it's equally important to harvest it with knowledge and respect, distinguishing it from potentially toxic look-alikes, to safely enjoy its bounty.

Oregon Grape (Mahonia aquifolium)

Oregon Grape, with its holly-like leaves and clusters of yellow flowers followed by deep blue berries, is an emblematic shrub of the Pacific Northwest, including the Columbia River Gorge. More than just a beautiful plant, Oregon Grape possesses potent healing properties, thanks to the alkaloid berberine found in its roots and bark. This compound lends Oregon Grape its bitter taste, which stimulates liver function and digestion, and offers antimicrobial benefits, making it a valuable plant in a healing toolkit. The berries, though tart, can be made into jellies, syrups, and wines, providing a vitamin C boost. When foraging Oregon Grape, it’s important to do so sustainably, ensuring that this versatile and therapeutic shrub continues to thrive in its native habitat.