Mugwort for Dreaming

As I sit under the blanket of dim stars, Jupiter rising in the East, I am aware of the irony of my position:

I’ve never had the inclination to ingest something for the sole purpose of dreaming. I have never experienced a lack in meaningful dreams, sometimes lucid, other times just enough lucidity to let me know I am dreaming–even if everything else is out of my dream-control. Sometimes I feel I dream too much, and it’s these moments where I seek a tea or herbal that will either prevent dreams from fully materializing or completely erase my memory of having dreamt at all. So why would I actively seek out a means to make me dream when I already do so in vivid color and form?

I honestly have no concrete way of explaining what it is I seek through dreams. Something hiding? Something lost? Something I’ve forgotten? Something I need to learn… This fact is not lost on me: I sometimes don’t even know what it is I seek abstractly, let alone be able to describe this “searching for answers to questions I can’t even formulate” feeling.

But here I sit, outside in the chilly Spring air, sipping hot mugwort tea. While winter tries and tries, fiercely clutching the land in one last silent song, I am willing good omens to come.

I suppose we’ll see what we see.

 

[featured image courtesy of Wikipedia]

February Flowers: FL Violets

Taken from Llewellyn’s 2018 Herbal Almanac:

“Wild violets are a member of the Violaceae family, which has over 500 species, including what we know as the sweet violet, the dog violet, and even pansies. Don’t be tempted to grow the garden center pansies for your table, though! It’s the sweet violet that grows in the wild–Viola odorata–that you’ll want to find for your recipes.

Violets can be used much the same way as lilac and lavender–in fact, there’s a candy in the United Kingdom called Parma Violets, little sweet violet-scented disks that come in a small cellophane tube. A syrup made from violets and sugar was a traditional cordial on Mothering Sunday. It’s a wonderful base for a drink, and a few drops added to royal icing or fondant produce the most interesting color and taste.

Violet petals make an intriguing addition to salads as well as a colorful and delightful garnish to meat. The flowers dipped in beaten egg white and then in finely ground sugar are beautiful toppings for cupcakes and other sweets; they just need a bit of careful handling and attention paid to them while they’re drying. It’s worth the effort to see the finished result, though!”