Portland Plant Medicine Gathering

The third annual Portland Plant Medicine Gathering will be held Dec. 2 through Dec. 4 at the National College of Natural Medicine and promises two days and three nights of herbal medicine workshops with some of the most respected teachers in the Pacific Northwest, including Ryan Drum, Howie Brounstein of the Columbines School, Scott Kloos of the School of Traditional Western Herbalism, Erico Schleicher of the Elderberry School, Missy Rohs and Gradey Proctor of the Arctos School, Cascade Anderson Geller, and many others. I’m honored to announce I’ll be teaching a class on wild edible and medicinal plants of the city there at 4:30 p.m. Saturday, Dec. 3.

The cost to attend is $65 if you sign up by Oct. 31 (tomorrow), $80 if you sign up by Dec. 1, or $100 at the door. That’s less than half what most similar conferences cost across the country, and it’s a great way to explore different teachers if you’re thinking about signing up for a full-year program at one of the local herb schools. More info on single-day rates and the full schedule is available here.

In other news, I tasted that Mountain Ash berry infused brandy I made (as seen above), and it turned out fantastic. I put in more chopped apples than berries (approx. 2 to 3 parts apples to 1 part berries), and I added about 4 seconds worth of maple syrup to each jar. The key is to think of the berries as a splash of sour that you add to the apples and maple syrup, and then to think affectionately of the warm apple cider you’ll be enjoying it in later.

Tell your friends about the plant medicine gathering. Hope to see you there.

6 thoughts on “Portland Plant Medicine Gathering

  1. Pingback: Plant Medicine Gathering Dec 2 – 4 « GREY COAST ANARCHIST NEWS

  2. Hi Rebecca, were you able to remove the bitterness? I don’t mind sour, but my first batch of Mtn Ash jam was terribly bitter. I just froze a bunch more in the freezer hoping to tame it, but it’s still there (not as intense though). Any tips on removing it much appreciated. Thanks for your incredible blog.

    • Hi Melany,

      I did freeze the berries for a few days and the brandy I made with them has no trace of bitterness in it. It’s *really* good. I don’t know, though, if the end result due to the recipe or due to freezing.

      Thank you for your kind words on my blog.

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