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Greetings from Bonnie and all of us at Beier's. OK, one more time, all together now: Happy New Year!

Special Monthly Herb Feature: Birch Trees!
Birch for more than burning

The first Sunday of each month is reserved solely for herbs. This time we're talking about birch trees, which grow all over the place around here, but have more uses than just in the woodstove.*

Young birches have dark bark. They don't develop white bark until they're several years old. Mature white birch trees can get up to 60 feet or taller. If you don't have enough birches around, you can propagate green cuttings.

Medicinally, the oil distilled from the inner bark and twigs is used to purify the blood, to ease rheumatism, and to expel worms. Applied externally, it is beneficial for boils and sores.

Birch oil is also used as an insect repellent. The juice from leaves is used for treatment of kidney and bladder stones and as a mouthwash.

Rake up birch leaves in the fall and throw them in the compost pile, as they help with fermentation.

If you're out in the woods and get bitten by mosquitos or other bugs, grab a few birch leaves, crush them between your fingers, and apply to the bite. It'll relieve the itching.

There are even anecdotal stories that chewing on a birch twig will relieve teething pain. It might seem kind of funny to give a baby a birch twig to chew on, but it worked for Native Americans.

Birch sap flows about a month later than maples, but three times faster. Tap just like maple. Boil the sap down. It turns out much heavier than maple syrup, and is more like molasses.

Please tell us what you think of this monthly herbal feature by emailing us at beiersgreenhouse@beiersgreenhouse.com. If you've got any herbal home remedies, let us know. As always, thanks so much for your continued interest.


*We're gathering information from many sources to tell you about herbs in this feature. One is the Rodale Herb Book edited by William H. Hylton. Copyright 1974 by Rodale Press.

Birch Beer

Measure 4 quarts of finely cut twigs of sweet birch into the bottom of a 5 gallon crock.

In a large kettle, stir 1 gallon of honey into 4 gallons birch sap and boil for 10 minutes, then pour over the chopped twigs. When cool, strain to remove the twigs and return to the crock.

Spread 1 cake of soft yeast on a slice of toasted rye bread and float on top of the beer. Cover with a cloth and let ferment until the cloudiness just starts to settle, about a week but it depends somewhat on the temperature.

Bottle the beer and cap tightly. Store in a dark place and serve it cold after the weather gets hot. It should stand in the bottles for about 3 months before using. If opened too soon, it will foam all over and pop worse than champagne.

Recipe courtesy of Beier's Greenhouse. Adapted from a recipe found at cooks.com.
January 4, 2009
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Sincerely,

Bonnie and the whole Beier's Greenhouse team