FALL IS THE SEASON FOR HARVESTING ROOTS because, like us, plants begin to slow down, shifting their energy to their roots to prepare for winter. In spring, plants pour energy into making leaves and flowers and, come summer, they reproduce by spreading seeds or spores. I prefer to harvest roots just after the first frost, but before the ground freezes if I’m gathering in a cold climate. In southern California, or other climates with warm winters, I harvest roots on a full moon in the late fall or around the winter Solstice. I harvest roots during this time for two reasons. First, cold triggers the plant to convert some of their complex starches into sugar, which makes for sweeter and tastier roots. Second, giving them a chance to spread seeds helps protect the plants, and your future harvests.
SOME PERENNIAL PLANTS such as dandelion and curly dock have roots that are brittle and difficult to pull out entirely. That’s a blessing if you want that plant to show up again next year. Simply pull the root by hand or use a small digging fork to break off part of the root. You can also dig deep and all around the plant, then shake the whole root loose from the soil, if you want to remove the entire root. Keep in mind this will end its life cycle.
SOURCING SAFELY AND HARVESTING ETHICAL are important concepts that we teach at Red Moon. Here are some things to keep in mind:
Many plants serve the greater community through bioremediation. That is, they clean up after us humans and pull toxins out of the soil. When gathering any wild food, especially roots and mushrooms, it’s important to harvest from clean land that is not along a roadside or near urban stormwater runoff.
Get to know what belongs in your bioregion, and work to encourage the propagation of those plants. When harvesting native or naturalized plants that produce seeds or berries, consider planting them to encourage propagation. Better yet, grow them in your yard, a pot, or in a friend’s house garden. That said, some naturalized plants are considered highly invasive and can be problematic; spreading these may be a disservice to your bioregion, and it perpetuates the use of toxic chemicals by good intentioned locals who spray biocides on invasive plants (please don’t be that person!).
Resist the temptation to wild-harvest roots that are endangered or over-harvested. Technology has its downsides, but it has made modern life extremely convenient. Almost every herb you could possibly want can be purchased from a sustainable grower or otherwise replaced with a different plant that has similar properties. Again, if you want it, then grow it, or work with your regional native plant society or conservation group to learn more about how to protect your favorite plant medicines.
CLEANING YOUR ROOTS IS SIMPLE. Soaking them in water for a few minutes helps loosen the dirt so it can easily be rinsed off. A vegetable brush helps remove the dirt from cracks and lines in the roots.
DRY YOUR ROOTS FOR STORAGE. To dry, I chop the clean roots into half-inch pieces and place in a dehydrator overnight. Before I bought a dehydrator, I put the chopped roots in a paper bag and left them to dry in my car on a warm day. There are all sorts of clever drying techniques. Whatever you choose, make sure to dry the roots completely because they can get moldy. They store for 4-6 months or more in dark cool places. Roots do contain some fat, which will go rancid over time. That’s why it’s best to harvest and use only what you need!
FRESH ROOTS ARE USEFUL, TOO. Like ginger and turmeric, fresh roots can be used to make all sorts of recipes, including for hot and cold drinks, ferments and pickles, stir-fries, and tinctures. They’ll usually keep in the fridge for a week or so.