Category: Herbal Medicine

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Medicinal Mushroom Workshop with Courtney Tyler and Michael White- Co. Wicklow, Ireland May 2022

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Join us in this medicinal mushroom full day workshop for a fascinating exploration into the diverse and mysterious world of fungi! Together we will explore the many ways that you can incorporate mushrooms into your life as various medicinal preparations and as delicious food. 

We will: 

-Study and learn about 10 species of medicinal mushrooms, half of which grow wild in abundance around us in Ireland/ UK. Some samples will be on hand to see/ touch/ smell and taste.

-We will learn about their health benefits and immuno-modulating properties, including links and references to scientific studies.  

–Learn how to identify them, their habitat, their physical properties. We will learn about how to safely dry or preserve mushrooms to keep their properties intact, or indeed how to enhance or harness their properties, such as providing us with a bio-available form of Vitamin D and other minerals, vitamins and antioxidants.  

–Medicinal Mushroom preparation– We will discuss and demo how to make an aqueous extract, alcohol extract, alcohol-free glycerin extract and the benefits of these vs how and when to combine these for a dual or full-spectrum mushroom extract. We will discuss when there may be contraindications for use.

-Learn how and why mushrooms offer powerful nutrition and learn some delicious recipes and easy ways to bring mushrooms into your diet and wellness routine. Special preparation consideration for enhancing nutritive value and to safely use and consume wild fungi. We will discuss some different cooking methods and a variety of food preparations including: drinks, desserts, mushroom jerky, gomasio/ food condiments, pickles, mushroom fermentation, etc.  

–How and where to source medicinal mushrooms: which mushrooms are possible to forage from the wild and which fungi are easier to cultivate and some resources about how to do this. We will share some reputable sources and how to choose good quality mushroom products. We will learn about how to distinguish from a fruiting body and mycelium and their respective medicinal properties.   

You will be provided with a recommended reading list and extensive notes and you will go home with a medicinal mushroom preparation made together on the day. 

Medicinal mushrooms drinks, tasters and a healthy lunch will be provided on the day.   

There will be some dried mushrooms and dual-extract tinctures available on the day to purchase, should you like to.

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What: Medicinal Mushrooms Workshop with Courtney Tyler and Michael White

Where: Co Wicklow- the location will be disclosed closer to the date. You may need a car to travel, but we can arrange collection from a nearby train or bus if needed. 

When: 2 dates are available: (this workshop will run throughout the year on various dates) 

Saturday 7th May Time: 1030-1600

-OR- 

Sunday 8 May Time: 0930-1500

*PLEASE NOTE SUNDAY STARTS EARLIER*** 

How Much: 

€155 Early Bird/ €175 Full Price

Early bird tickets are available until the 25th March and are full price of €175 after that date.

Click here to book your place: https://hipsandhawswildcrafts.clr.events/event/131979:medicinal-mushrooms-workshop-may-2022-2-dates-available

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Bookings for all of my events will close 2 weeks before the event takes place. In this case, the event will close to all new bookings on 22 April 2022. We will be in touch with you before the event takes place to share the location with those that have booked their place.

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FAQ’s /Terms and Conditions:

************************************************************
All ticket sales are final, we do not offer refunds or rescheduling. 

This is in order to care for our energy in organising and running events as well as due to the fact that otherwise this place could have been offered to someone else.
*******************************************************************
**COVID precautions in relation to ticket sales: all ticket sales are final according to the policy above. However if you are exposed to Covid or in quarantine, you may choose to gift your ticket to someone else in your place. 
*******************************************************************
If we have to change the date of an event due to severe weather warnings or government guidelines, or for any other reason- we will issue you with a voucher which can be used on a future workshop.

Birch Polypore Plaster
Michael, Mushroom Forage
Courtney
Fly Agaric Mushroom Event
Amanita spore print
Joe Keane and Joss
Waxcap Eyes
Michael White
Mushroom Coffee Offering
Turkey Tail, medicinal mushroom
Golden Chanterelles
Michael and Courtney December 2021
Food condiment with mushroom powder
Jelly Ears
Spore Print
Medicinal external remedy- Fly Agaric
Mushroom Coffee
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Fly Agaric and Friends: Explorations in medicine, food, and magic with Fergus the Forager and Courtney of Hips & Haws Wildcrafts, and guest mushrooms (Kent, UK)

A foray coming up in Kent, UK with, interestingly, an emphasis on Amanita muscaria. “So you think you’re changed, do you?” said the Caterpillar.“I’m afraid I am, sir,” said Alice; “I can’t remember things as I used—and I don’t keep the same size for ten minutes together!” 

What: Fly Agaric and Friends: Explorations in medicine, food, and magic with Fergus the Forager and Courtney of Hips & Haws Wildcrafts, and guest mushrooms

Where: Kent UK and a local native woodland with diverse flora, fauna and fungi 

When: Saturday 29 October 2022 10am until 9pm (11 hour day) 

There is a fantastic array of wild food and fungi in October, prime mushroom season! We will enjoy a long ramble in a beautiful woodland in Kent interspersed with wild local seasonal food to drink and eat and a forage for wild mushrooms including Fly Agaric.

We will learn about the allure of the iconic Fly Agaric mushroom and how to safely use it as medicine and as food. There will be demonstrations including lacto-fermentation of mushrooms.  We will also learn about any other wild fungi that we come across. 

We will provide lunch and an elaborate three course wild food dinner with some exciting ingredients for the meal, as of course Fergus is incredible talented and experienced as a wild food experimentalist. He has over 30 years experience as a wild food forager, so your more advanced questions can be answered too.  

We will be starting and ending the day in a location later to be announced to ticket holders. You must dress appropriately for a day spent outdoors, hiking boots and rain gear could be helpful. Sorry for this event no young children or dogs. You must be physically fit for a day spent wandering the wilderness with hills and uneven ground. Please bring snacks and or food to share if you would like. And a foraging basket or knife (if you have one). 

How Much: €220 (Euro) £190 GBP (but payment is taken in euro) Early Bird/ €220 (Euro) £195 GBP Full Price/  Elaborate Wild food Lunch and 3 course dinner are included.  

To Book this event please click here: https://hipsandhawswildcrafts.clr.events/event/131802:-uk-fly-agaric-and-friends-explorations-in-medicine-food-and-magic-with-fergus-the-forager-and-courtney-of-hips-haws-wildcrafts-and-guest-mushrooms-saturday-29-october-2022-kent-uk

We will be in touch with you before the event takes place to share further relevant details with those that have booked their place. 

Here is a link to a podcast with Robin Harford after our last event: 

https://www.eatweeds.co.uk/ep32?fbclid=IwAR2g9N17GLqp0fPCwCBYxxPIK0KCU9SRbodS9E0rWFQghS6JThabLp8i5o0 

Here’s another podcast with me speaking about this incredible mushroom with Manchan Magan on RTÉ

https://podcast.rasset.ie/podcasts/audio/2020/0909/20200909_rteradio1-almanacireland-toadstool_c21832393_21833271_232_.mp3 

And a longer interview with Courtney on Welcome to Mushroom Hour: https://www.welcometomushroomhour.com/blogs/podcasts/ep-98-hips-haws-wildcrafts-irelands-wild-mushrooms-herbal-medicines-explorations-of-amanita-muscaria-feat-courtney-tyler

Here are some reviews after last years event:  

“Wow, wow, wow!!! Hips & Haws Wildcraft events are a special opportunity to connect with beautiful people in an amazing space. I was fortunate enough to have the privilege to attend a Fly Agaric event hosted by Courtney and Fergus the Forager. From the moment I arrived I felt an instant inspiration and warm welcome. We foraged in the near by woods in fun filled explorations, while learning and connecting with the many species of fungi available. The preparation and dishes we were treated to after our journey in the woods was a unique blend of heart warming tastes and enjoyable community spirit set outdoors. For a revitalising experience amongst a vibrant loving group a Hips and Haws event is the place to be.”-Riain O’Táth 

“I was lucky enough to join Hips and Haws Wildcrafts on the amanita forage day yesterday. It exceeded all expectations I ever had. Right from the beginning the communication before the event was so helpful and made the whole day run smoothly as it ran like clockwork. I arrived and was warmly greeted and welcomed to the space along with the group. We spent the day covering so much foraging information but it felt so relaxed fun and full of adventure. I’ve attended a good few similar themed foraging events in Ireland at this point and this was possibly my favourite due to the amount of work and effort Courtney and Fergus put into the packed schedule. It was more than just an ID and forage day… it was so much more! We not only learned about identification/ foraging but then info how to cook/preserve in many different kinds of ways like: lacto-fermentation, sweet dishes, ice cream, rice balls, savoury dishes, dumplings, pasta sauce, soup and more.After learning all that we had a big feast in all the mushroom themed foods.I cannot wait for the next course it was truly out of this world! Thank you for the most incredible day. -Ashleigh Connors  

************************************************************
FAQ’s /Terms and Conditions:

************************************************************
All ticket sales are final, we do not offer refunds or rescheduling. 

This is in order to care for our energy in organising and running events as well as due to the fact that otherwise this place could have been offered to someone else.
*******************************************************************
**COVID precautions in relation to ticket sales: all ticket sales are final according to the policy above. However if you are exposed to Covid or in quarantine, you may choose to gift your ticket to someone else in your place. 
*******************************************************************
If we have to change the date of an event due to severe weather warnings or government guidelines, or for any other reason- we will issue you with a voucher which can be used on a future workshop.

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Wild and Slow food festival at Macreddin Village

I set myself the challenge of participating in this years Wild and Slow Food festival in Macreddin Village. Being that its something I have been looking forward to for the last 2 years (since it last took place), and how much I enjoyed the ethos, the speakers and the stalls- I applied to have my own stall selling my local wildcrafted, foraged wild food products.

I spent 3-4 months this year making apple cider vinegar from scratch using the local organic apples that grow around me in abundance- using natural fermentation methods and Angie’s natural spring water from Carraig Mountain. I produced a raw organic apple cider vinegar that I was proud of! I tested the pH before bottling to be sure that it was under 5pH in order to be safe for food preservation methods- and indeed it tested at about 3-4pH.

I bottled some vinegar live and raw, plain and the rest i infused with local herbs and flowers and organic spices. I made a fiery tonic called Fire Cider- guaranteed to get your circulation going and to clear out any sinus issues. I also made the old gypsy remedy Queen of Hungary’s water. Both recipes in fact were thanks to Rosemary Gladstar- and both were slightly modified to what I had growing locally around me in abundance.

Along with the fire cider, the most popular product was my gomasio. This I made with organic toasted crushed sesame seeds, mixed with sea salt and with the added wild ingredients of local porcini/ cep powder, nettle seeds and wild garlic.

Tinctures, wild berry kefir sodas, seed crackers, sloe gin, and cultures such as water kefir, milk kefir, mother of vinegar and kombucha were also on sale for the weekend.

Here are a few images of the day. (thanks to Lily!)

 

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Forage Feast Ferment in a Wicklow Woodland 22nd May

Due to the success of the first Forage Feast Ferment we are happy to announce the next event which will take place on Sunday 22nd May 2016.

Run in a beautiful forest setting, this is a perfect invitation to spend the day re-connecting with nature. Only 40 minutes from Dublin, 15 minutes from Wicklow town, yet it feels lifetimes away from the hectic-ness of city life.

Angie Kinsella and Courtney Tyler will offer a day’s retreat to meet other like-minded people, practice mindfulness in a natural setting, and an intro to foraging and food fermentation.

The morning will start off with coffees (would you prefer normal coffee or dandelion root?) and teas and a fun introduction followed by a walk in the woods identifying some wild and medicinal plants, trees or herbs that can also be used as a food.

A healthy meal will have been prepared in advance by Angie and Courtney that will feature some local, seasonal, fermented foods and drinks.

This will be followed by an introduction to food fermentation.  There will be samples to taste.

Everyone is welcome from the beginner to the experienced. What we enjoy about foraging, food and fermentation is that there is always much more to learn.

Please bring some comfortable walking shoes and wellies if needed. Warm and dry clothes to cater for Irish weather. Bring a notebook, a basket and yourself. The event will take place rain or shine!

If you have any food requirements allergies or intolerances, please let us know? We will do our best to cater to your needs.

Payment in full of €85 per person by the 15th May.

We offer a deal price of €150 per couple or if you bring a friend and book at the same time.

Early bird price of €75 each if paid in full before 7th May. Children under 12 are free, but must be booked in.

Book online here to pay in full https://hipsandhaws.com/product/forage-feast-ferment-22-may-2016-booking/

or pay the deposit to hold your place here: https://hipsandhaws.com/product/deposit-for-forage-feast-ferment

or payment by PayPal to email address: hello@mayfly.ie

 

Any questions, contact:

Angie at: 086-358-1231

Or Courtney at: 086-376-4189

More exact details will follow closer to the date.
Here is the google maps link to show you where this will take place:


Thanks! Looking forward to seeing you there!

Courtney and Angie

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Conxuro da Queimada

This is a ceremony that’s traditionally practiced in Galicia Spain. I have fond memories of a crazy gallega friend Lorena who did this for a birthday many years ago. It was mesmerizing. I would like to re-create this spell myself one day soon.

I don’t think it sounds as well in English as it does in Spanish or Gallician. But here’s the translation of the spell:(from Wikipedia)

In Galician language In English
Mouchos, curuxas, sapos e bruxas.

Demos, trasgos e diaños,

espíritos das neboadas veigas.

Corvos, píntegas e meigas:

feitizos das menciñeiras.

Podres cañotas furadas,

fogar dos vermes e alimañas.

Lume das Santas Compañas,

mal de ollo, negros meigallos,

cheiro dos mortos, tronos e raios.

Ouveo do can, pregón da morte;

fuciño do sátiro e pé do coello.

Pecadora lingua da mala muller

casada cun home vello.

Averno de Satán e Belcebú,

lume dos cadáveres ardentes,

corpos mutilados dos indecentes,

peidos dos infernais cus,

muxido da mar embravecida.

Barriga inútil da muller solteira,

falar dos gatos que andan á xaneira,

guedella porca da cabra mal parida.

Con este fol levantarei

as chamas deste lume

que asemella ao do Inferno,

e fuxirán as bruxas

a cabalo das súas vasoiras,

índose bañar na praia

das areas gordas.

¡Oíde, oíde! os ruxidos

que dan as que non poden

deixar de queimarse no augardente

quedando así purificadas.

E cando este beberaxe

baixe polas nosas gorxas,

quedaremos libres dos males

da nosa alma e de todo embruxamento.

Forzas do ar, terra, mar e lume,

a vós fago esta chamada:

se é verdade que tendes máis poder

que a humana xente,

eiquí e agora, facede que os espíritos

dos amigos que están fóra,

participen con nós desta Queimada.

 Owls, barn owls, toads and witches.

Demons, goblins and devils,

spirits of the misty vales.

Crows, salamanders and witches,

charms of the folk healer(ess).

Rotten pierced canes,

home of worms and vermin.

Wisps of the Holy Company,

evil eye, black witchcraft,

scent of the dead, thunder and lightning.

Howl of the dog, omen of death,

maws of the satyr and foot of the rabbit.

Sinful tongue of the bad woman

married to an old man.

Satan and Beelzebub’s Inferno,

fire of the burning corpses,

mutilated bodies of the indecent ones,

farts of the asses of doom,

bellow of the enraged sea.

Useless belly of the unmarried woman,

speech of the cats in heat,

dirty turf of the wicked born goat.

With this bellows I will pump

the flames of this fire

which looks like that from Hell,

and witches will flee,

straddling their brooms,

going to bathe in the beach

of the thick sands.

Hear! Hear the roars

of those that cannot

stop burning in the firewater,

becoming so purified.

And when this beverage

goes down our throats,

we will get free of the evil

of our soul and of any charm.

Forces of air, earth, sea and fire,

to you I make this call:

if it’s true that you have more power

than people,

here and now, make the spirits

of the friends who are outside,

take part with us in this Queimada.
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Elderberry Shrub

Today I was in Health and Healing in Wicklow town, adding some of my silver jewellery and steampunk jewellery to an empty display case. (thanks Neville!)

While there, I picked up a bottle of Bragg’s Live Apple Cider Vinegar. (As an aside, I’ve heard they have not been able to produce enough of their delicious unpasteurised vinegar to keep up with demand and it can be hard to come by these days!) When I got home I took a few jam jars half filled with elderberries and filled the rest with the vinegar and some sugar (I used Rapadura sugar). I took some parchment paper and folded it under the metal lid, so that the vinegar wouldn’t react with the metal.

I’ll shake this occasionally and leave it to infuse for the next 4-6 weeks.

The properties of the elderberry will infuse into the vinegar, preserving its medicinal properties and at the same time, creating the base for a tasty drink in the coming year. I’ll dilute this with sparkling water, or hot water and lemon to enjoy as a drink.

You can do this with any seasonal berries, herbs or fruit.

“A shrub is made by combining fruit, sugar and vinegar into a bright and complex syrup that delivers plenty of fruit flavour.”

Keep the shrub in a cool place and enjoy diluted with water, club soda, or in a mixed drink. Also nice to take in a shot glass for a concentrated sup of goodness!

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Rose-hip infused vinegar

Rose hips are easy to spot in the hedgerows at the moment. Did you know that all types of rose hips are edible?

Rose hips have the great virtue of being high in a number of nutrients and especially high in vitamin C. Rose hip syrup contains 300mg per 100g. This is up to four times more than blackcurrant juice and twenty times as much as the juice of an orange, according to Roger Phillips in his book on Wild Food.

Conventional roses are heavily sprayed with chemicals. Choose organically grown or wild roses only.

You can dry them for tea, make rose hip syrup or chutney or do this easy rose hip infused vinegar:

Collect rose hips in the autumn or early winter. Rosa Canina are the native wild rose in Ireland, but there are lots of Rosa Rugosa around and it’s worth your while to seek them out. They rose hips on the Rugosa are HUGE in comparison with the wild ones. Luckily in Wicklow, the council seems to have planted them in most of the hedgerows and along the motorways. Any rose hips will do, but be sure they aren’t sprayed with chemicals.

Coarsely chop the rose hips no need to remove the hairs or seeds yet (unless you’ve the patience of a saint)! Cover them in vinegar (I prefer unpasteurised apple cider vinegar- but use what you like). Let this infuse for 4-6 weeks and strain through a muslin covered sieve. You want to be sure to catch all the hairs as they cause irritation and are unpleasant. Squeeze the material in the muslin to get out all of the liquid. Add honey or your preferred sweetener if desired, bottle and label.

Drink this as a shot for a hit of vitamins and minerals. Or add a tablespoon to a mug of warm water, or to sparkling water or as a mixer. A delicious way to preserve the bounty of the seasons.

As the raspberries in our garden are often coming out at the same time of the year, sometimes I mix the rosehips and raspberries to make a lovely and naturally sweet infused vinegar or shrub.

Wild and Slow do a lovely and very informative PDF file which is free to download here. It has lots of recipes and traditional uses.