Earlier this week, we lost an herbal icon and hero – Jim Duke. He had a PhD, was an ethnobotanist, author and co-founder of the American Botanical Council. His house with his amazing herb garden was pretty much in the backyard of the school where I studied herbal medicine at the Maryland University of Integrative Health (formerly the Tai Sophia Institute).
He was 88 years old upon passing and was a good man who lived a good life. Upon hearing the news, I was flooded with memories.
I remember the first time we toured his garden, he said something to the effect of, “Pay attention to the plant you are most attracted to because that’s the one that will have something to teach you. Find a way to grow it and use it as medicine, and then you will learn something about yourself.”
Yeah, he was that kind of person. A total badass who would hike the Amazon jungle barefoot!
I also had fond memories of my classmates, my teachers, Jim’s funny songs, and of course, food. One day we enjoyed a potluck in his garden, and he made stewed greens that I literally couldn’t stop eating! So good! We had a nice chat about how much I loved them as I returned for second and third helpings, and he was kind enough to send me the recipe.
So now I pass it on to you in honor of a great man who will now be at one with the Earth again.
(named for its high erucic and oleic acid which were major constituents in Lorenzo’s Oil)
- 154 garlic mustard leaves (Alliaria petiolata) Read 2 parts
- 154 young nettle leaves (Urtica dioica) Read 2 parts
- 77 young Hu Xiang leaves (Fallopia japonica) Read 1 part
- One diced onion (Allium cepa)
- Two diced cloves garlic (Allium sativum)
- Two ramps – leaves and bulbs (Allium tricoccum)
- Two whole wild garlics (Allium vineale)
- Two whole wild onions (Allium canadense)
Boil the hell out of them red-neck style, eve after adding the marinade below.
Marinade: Carolina barbeque sauce; olive oil; vinegar; salt and pepper, to taste.
Top with diced raw onion and added hot pepper vinegar.
May you rest in peace.