Recently I listened to a podcast about the stress cycle, and how our bodies continue to respond to a past, long-ended stress. The hosts said de-activating stress hormones that control our body functions may require active signaling to our bodies that we are now safe.
This resonated with me, as I’ve experienced chronic stress contributing to health issues. Attempting to break the stress cycle, I took a walk to signal safety to my body after a stressful event last week.
That walk turned my day around, and changed my future for the better. I chose an area of my family’s property to wander through because I wanted to check on a ramp patch.
I had a real treat — I got to see the first few hepatica flowers of the season blooming. To be specific, I found a violet roundlobed hepatica (hepatica nobilis var. obtusa), or liverwort. This flower is in the buttercup family.
One of the earliest spring wildflowers, this simple but ethereal looking small blossom pokes up through the leafy forest floor and delights me come April.
My mother, walking with me, asked me to use the Picture This app on my phone to identify a small tree.
The branches had no leaves yet, but clusters of little yellow flowers. Via the app, I learned that it was a spicebush.
I’d heard about spicebush, and have wanted to find some in our woods.
This North American native understory shrub (it looks like a small tree) interested me for its purported culinary uses.
A small scratch and sniff on the bark demonstrated that spicebush is truly aptly named. The aroma was a combo of spices similar to cinnamon, nutmeg and allspice — warm and delicious.
In researching, I didn’t find a description of the flower scent but to me they smelled like Meyer lemons — sweet and citrus with a little something extra.
From what I’ve read and been told, the berries set on female shrubs and ripen from green to red in midsummer. The berries can be dried when green and used as a substitute for pepper — I honestly cannot wait to try these.
I’m equally excited to try the ripened berries, which purportedly have more flavors develop, and taste similar to allspice.
Even before berries set and grow, I’ll be harvesting spicebush leaves to add to cream sauces to serve over pasta and some to dry or infuse into vinegars or alcohols.
When I realized how many spicebushes were growing in my woods, I harvested some twigs to make a tea.
I was skimpy with the twigs and didn’t brew for long enough, so it was a very light tea. But the mild flavor tasted to me like spiced chai. I will definitely be harvesting more branches and making stronger brews.
While I can go on and on about my excitement over finding this cool plant, I also want to reiterate the health benefits of a walk. We hear this often, but personal experience of feeling my cortisol drop inspired me to say it again.
When you are feeling stressed next, take a walk and look at some plants.
