Goldenrod: Not Too Hot, Not Too Cold, But Just Right for Many Uses
This week has felt like a delicate dance, carefully observing the goldenrod each day, waiting for that perfect moment to harvest. It's a bit like the Goldilocks story. Too early, and the medicine isn't fully developed; too late, and the flowers turn to fluff. The trick is finding that sweet spot, when the goldenrod is "just right".
When is Goldenrod “just right”? We look for the flowers to be at the end of bud stage and ready to open. If you wait too long, you’ll see a combination of flowers and seed fluff beginning to form.
I like to clip the stems right where the leaves go from beautiful green to showing some wear and tear. Clip flower buds into a paper sack or cardboard box and put in a dark place to dry. I find the leaves very easy to strip while the plant is fresh. Dry them the same way or hang stalks with flowers and leaves to dry in a dark place with low humidity.
So once we harvest Goldenrod, what can we make?
1. Soothing Goldenrod Tea:
A gentle infusion of fresh goldenrod flowers and leaves makes a delightful tea with a subtle, nutty flavor.
Rich in antioxidants and anti-inflammatory compounds, goldenrod tea can support respiratory health, ease seasonal allergies, and promote overall well-being.
I like to put a handful of goldenrod leaves and flowers into a mason jar and cover with boiling water. Allow to steep for 20 minutes and enjoy!
Note- Goldenrod has diuretic properties so it wouldn’t be my first choice for a road trip.
2. Healing Goldenrod Oil:
Make Goldenrod oil by using a 1 part Goldenrod leaf and flower to 5 parts oil. Chop the herb into fine pieces to increase surface area. I use high-quality olive oil, but other options are fine. I put my oil in a warm water bath at around 110 degrees F to infuse, shaking often. We use a sous vide to regulate water temperature, just make sure you don’t cook your oil. When the oil has taken on the color of the herb and has a distinct smell, strain and bottle.
3. Aromatic Goldenrod Vinegar:
Capture the essence of goldenrod in a flavorful vinegar that adds a unique twist to your culinary creations.
Infuse fresh goldenrod flowers in apple cider vinegar for a few weeks, then strain and use it to elevate salad dressings and marinades, or even add a tablespoon to cold sparkling water for a refreshing drink.
4. Goldenrod Tincture
Use fresh Goldenrod flowers and leaves 1:2 with grain alcohol in a range from 60% to 95%
Use dried Goldenrod flowers and leaves 1:5 with grain alcohol in a range from 40% to 75%.
Whichever method you choose, blend alcohol and herb thoroughly. Put into sterilized glass container and seal. Keep in a warm place and shake twice daily. Tincture is ready after 4 - 6 weeks.
Stay tuned for ways to make more Goldenrod preparations later this week!
Goldenrod ready to harvest