Herbs of the Field - Fireweed
Name derives from its ability to grow in areas that have been deviated by fire. It is one of the first plants to colonize the area, just like in the Mt. St. Helens eruption in 1980. The plant likes to grow in shaded forested areas and sunny meadows. It seems to like rocky groun, waste areas, woodland edges and it can be cultivated in the garden. Plant is a member of the Evening Primrose family. Fireweed is important to native peoples around the world. The plant is high in vitamins A and C. Also contains riboflavin, calcium, potassium, manganese, and iron. The shoots provide a tasty spring vegetable. the Flowers yield a nectar that is rich and spicy. The fireweed is made into honey, jelly and syrups.
Medicinally fireweed is used for pain and swelling, fevers, tumors, wounds, as an astringent or tonic and BPH. Fireweed has antioxidants which benefit the digestive, urinary, circulatory, heart, brain and endocrine systems. In addition, it helps with the immune system, the lungs and the skin. You can use the leaf for cooling and drying due to hot, damp conditions. In addition, helpful for whooping cough, colds, laryngitis, fights diarrhea associated with typhoid and cholera infections. On the skin, it soothe eczema, acne, skin rashes, ulcers, burns and wounds.
Fireweed is a demulcent, tonic, antispasmodic, anti-tumor, astringent, anti-diarrhea, soothes cough, anti-inflammatory, antiviral, antibacterial, anti fungal, analgesic, neuro-protective, alterative, emollient. Use as antibacterial fights against Staphylococcus albus and aureus, Escherichia coli, Shigella flexneri and sonnei.
Identification - tall showy wildflower, grows from sea level to the subalpine zone. Beautifully colorful and showy in open meadows, along stream, along roadsides and forest edges. Grows 4 to 6 feet high, but can grow up to 9 ft. Leaves are unique, with veins in circular and do not terminate at the edges. The spike can grow up to 50 or more pink, rose-purple flowers from June to September. Flower has four petals, that alternate with four narrow sepals, four cleft stigma that curls as plant ages. Seeds have tuft of silky hairs at the end.
Harvesting - spring shots, tender and reddish in color. Best time to pick them when they are about 6 inches tall. Snap off the stem easily at the bottom.
Usage - The young leaves and shoots can be used in salads or as an asparagus substitute. Older shoots become too tough to ingest. Roots can be roasted but can be bitter. Collect before it flowers to help with bitterness. Flowers stalks can be eaten raw or cooked while in bud form. Make oils and salves or ointments.