Wildcrafting and Wizardry
by Jim Stiak
In the wintry foothills of the Cascades they
stalk their prey, rubber boots treading the needled '
underbrush. When the object of their quest is
spotted—a yellow root, almost flourescent in the
forested light—the foragers are quickly on their
knees, pulling the tangled growth from the soft
humus. For hours they collect the sinewy yellow
cords, taking only a little from each plant they
find. Their bags finally full, they bounce back
down the gravel road, heading to town with
another load of Oregon Grape root.
The idea of foraging through the woods for
valuable herbs, of making a living by collecting
raspberry leaves or valerian root, is as old as
pharmacy. The actuality of selling Oregon Grape
root by the ton is a recent phenomenon. Wild
crafting—the gathering of herbs by hand in their
natural wild environment—is alive and growing
in Oregon.
On Eugene's near-west side, by the still-historic
WOW Hall, lies an unassuming white stucco
building that has housed a succession of diverse
tenants. The Moonies stayed here, as have a mas
sage parlor, and the Trojan Decommissioning
Alliance, with its spread of posters covering the
large windows. But after the posters came down,
a pastel-colored, hand-lettered sign, with a rain
bow and a magic wand, appeared in front of the
heavy beige curtains: "Columbines and Wizardry
Botanical Laboratory."
Inside those storied walls had sprouted not
some medieval alchemist's dusty workplace, but a
Department of Agriculture-inspected, shiny stain
less steeled, well-scrubbed new business. Through
the tiny lab within flow comfrey, mullein, and a
score of other plants, to be processed into herbal
tinctures, salves and elixirs, then distributed along
the West Coast.
"Our goal is to go nationwide this year," says
Howie Brownstein, the taller, bearded partner of
Columbines and Wizardry. Together with Fawn
Parlaman, he now creates some 21 varieties of
herbal tinctures by means of a deceptively simple
process: the herbs are soaked in vodka for six
weeks, and then the last remaining ingredients are
extracted through a juicer.
"We don't sell medicines," Howie's quick to
point out, “just concentrated herbal extracts, just
like vanilla extract." Nonetheless. Howie, a bot
tomless well of herb lore, will readily relate the
traditional uses of the herbs they use. Oregon
Grape, for example, is a laxative and blood clean
ser, having an effect similar to that of goldenseal,
for which it is sometimes substituted. Valerian
root tincture, he says, has been recently made il
legal in New York City because of its sedative ef
fects.
"White willow bark," says Howie, "was used to
reduce fever, inflammation, and stop pain any
where in the body, as was white oak. Some che
mist was playing with it and discovered aspirin,
which was then made from bark, and is now syn
thesized from other chemicals. Ma Huang was
grown by the acre in China, shipped off to Merck
or some other lab, who would derive ephedrine,
the basis for many cold and allergy remedies,
from it. Every once in a while, they find that some
herb, like periwinkle, shows some effect in treat
ing diabetes, in stopping tumor growth, and they
try to make it illegal. Now they can synthesize
most drugs easier, and herbs have fallen by the
wayside."
Not all herbs, however. The Herb Gatherers
Association of Grants Pass recently sold over a
ton each of Prince's pine and Oregon Grape to a
North Carolina drug company. Howie and Fawn
have been asked to supply large quantities of
Oregon Grape root. 'The Chinese are also very
interested in American herbs right now," says
Howie.
"I'd like to see from this business in the next
couple years," continues the lanky herbalist, "ten
or twenty wildcrafters able to support themselves
by going out to the woods, making the legal ar
rangements with the Forest Service, harvesting
and tending the wild herbs, then shipping them
off to the East right away."
For now, the young company supports only the
two, with its tinctures, elixirs, and "survival
salve." They also offer workshops in tincture
making and wildcrafting, and sell at Saturday
Market. "It's a good life," says Howie, echoing a
long-time Oregon sentiment, "to be able to get
paid for going out to the woods."
Get Out
the Green
Join the Saint Patrick's Day
Parade as part of the 3rd annual
Eugene-Springfield Irish Festival.
Floats, marching units, bands,
musical groups, entertainers will
join in for the third St. Patrick's
Day Parade on Saturday, March
16, beginning at 2 pm from the
Amtrak Station at Third and
Willamette. Pick up the applica
tion for your vehicle, float or a
marching unit at the Springfield or
Eugene Chambers of Commerce
Offices and the Eugene-Spring
field Convention & Visitors
Bureau. No float? Then, just join
hundreds of your friends in the
parade as it passes and walk along
the route through downtown
Eugene.
Cookies
Special!
Feb.25-March 1
from PRINCE
PUCKLERS
Large
Cookies
reg. 55 C
35C
19—* 259chocolate
TTCEYmamPs
FCKLFRSontmeal
- peanut
butter
|
" , 861 WILLAMETTE
“ Mon.-Thurs. 9:30-6
1
Fri.-Sat. 11-9
• 13th & HILYARD
Sun.-Thurs. til 11
Fri.-Sat. til midnight.
•Er
Changing
Our
Name
/
0008
OspuP
Changing
Our
Location
WATCH FOR THE OPENING
OF
The Gold Conspiracy
Unique Gold & Silver Jewelry
99
Same building, new on-street location
The Gold Conspiracy opens March 1
Silver Conspiracy will be closed
Feb. 24-28 while moving!!
466 Willamette St. 343-8019
(Willamette & 5th, in the Lane Bldg.)
f l * • • •
woA.
A
Thru
FebruGtY
Only! e
Springfield Centennial
Happy Birthday, Springfield! This Saturday (Feb. 23) Springfield
begins celebration of its 100th year of incorporation with a birthday
party at the Red Lion Inn. The Centennial Committee has planned a year
long series of exciting events and projects, some of which are: building a
centennial fountain and an antique rose garden, a Springfield History
exhibit at the Museum, and a Historical Walking Tour (in September).
Also the CABOOS committee expects to receive title to the historic
Southern Pacific depot, the oldest Queen Anne style depot in Oregon.
The depot will need to be moved and renovated, and donations are
welcome. For more information, call Janie Thomas, 747-9844.
Best wishes on your 100th, Springfield!
HEALTH FOOD AMD POOL STORE
Large Selection of Cheeses
PARMESAN & ROMANO $3.98 lb.
SVENBO SWISS $2.551b. FETA $2.981b.
RAW MILK CHEDDAR $2.39 lb.
MOZZERELLA $2.49 lb. PROVOLONE $2.69lb.
BAVARIAN BLUE CAMEMBERT $5.80lb
Fresh Deli Sandwiches
Open
N-F9-7 Set. 9-6
R*
141 N. 3rd Street
Springfield, Oregon
Phone
747-1532
1
GREAT WALL RESTAURANT
E SZECHUAN STYLE CHINESE FOOD
C Chinese New Year Special
; Hot & Sour Soup or Egg Flower Soup
aeer.
i Egg Roll and Fried Won Ton
Hunan Beef, Mar Far Chicken
Good thru Feb. 26
Vegetable Deluxe, Pork Fried Rice i
Tea & Cookie $4 95 per person •
—for 2 or more peopled
1
862 Main St., Springfield - ORDER TO GO -726-9133 j
WFEAR NOT, EUGENE.
7 A.M. IS BREAKFAST
TIME AT TERRV’S"
(and Friday’s we're open til 9)
M-F
7 am-9 pm
it. 8 am-9 1
Sun. 9-5
7 Hambunjer
r Terrus ‘
grcat buignsomelettr
and more
>1 Pegtopo Mket
-Clip and Save -
From Humble Bagel... ;
_-_ Fresh Breads Baked Daily
I
Mondays-WHOLE WHEAT BREAD
100% whole wheat—good for sandwiches and toast.
Tuesdays-BASIL CHEESE BREAD New!
A rich, hearty bread made with fresh basil and Swiss
cheese. Perfect for soups and stews. Available in
cloverleaf rolls, too.
Wednesdays-SOUR RYE /
A traditional light rye with caraway,
seeds and a chewy crust. _ —' _
Thursdays—7-GRAIN BREAD New!
An excellent sandwich bread, made with steel-cut
I
oats, wheat berries, polenta, sunflower
seeds, barley, brown rice and millet.
S
Fridays—CHALLAH
Our traditional braided egg bread. Serve it at that
special weekend meal. Great for French toast, too.
Sundays—GIANT CINNAMON ROLLS
We’re famous for them. The perfect sweet roll for
Sunday brunch.
humble bagel • 24th & hilyard