Ghost Pipes

Update:  I’m happy to say the author of the article mentioned here has updated her article to be slightly more evidence-based since this was published.

I’ve seen this floating around quite a bit, and it’s created many misconceptions surrounding Monotropa Uniflora, also known as Ghost Pipes or Indian Pipes.

To respect a plant is to tell the truth, not create misconceptions. To honor it. To approach it with both evidence-based information and ancient wisdom. I urge people to respect this plant. I urge people to understand practical use.

On that note, let me debunk some of the statements in this opinion piece with information coming directly from the Wisconsin DNR and the University of Wisconsin Department of Botany.

(Note: As with any plant, distribution will vary from state to state, from country to country. This article reflects information from Wisconsin as well as most parts of the eastern United states. Check with your local DNR/University extension for information on your area.)

Per University of Wisconsin Department of Botany-

Monotropa Uniflora (Ghost pipes or Indian pipes) are NOT endangered, and are abundant in North and Central America. They are widely abundant in Wisconsin. It is not disappearing. It is not rare.

Picking the stems while leaving the roots undisturbed does NOT affect future growth. As with many plants, it is important to leave the roots so that your harvesting is sustainable. It is a traditional Native American medicinal plant, and indeed is useful to humans and has been used for many centuries as a medicine. Medicinal uses are documented, and provide benefits unlike any other plant we know of. Uses range from treating PTSD to chronic pain. As it is very potent and does not work well for individuals with certain health conditions, I would advise using it under supervision of a trained professional.

Ethics and conservation are indeed important. ALL medicinal plants deserve respect. Sustainably harvesting a widely abundant plant is no more about ego, objectification, or “plant porn” than harvesting/photographing echinacea, motherwort, St Johns wort, or any other beneficial plant.

Let me give you an example- one of my favorite medicinals, blue vervain, is rare in Wisconsin. I have only one patch I’ve found. I harvest about 25% of the patch every year, leaving the roots intact, as I have done for about 5 years. The patch has grown noticeably over the years.

In addition to that, Ghost Pipe does not photosynthesize like a typical plant. As it gets all of its sugars from fungal mycelium, the aerial parts are primarily for reproduction and not necessary to sustain the root. So as long as you leave seed to help spread some, harvesting this plant is actually more sustainable than any perennial plant that needs to photosynthesize to sustain the sugars in the taproot.

In summary, there is no science or evidence behind the claims in this article and I’d like to put that to rest. Respect the facts, respect the evidence, respect our environment and the food and medicine it provides for us, respect and pass on our ancestors wisdom and traditions.

 

Read more about this plant and its distribution here: http://plants.usda.gov/core/profile?symbol=MOUN3

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Wild Ramp & Egg Bowl with Lemon Herb Sauce

Tis the season for wild ramps-  here’s an incredible recipe that can be eaten as a breakfast or dinner. Tastes like a kind of gourmet eggs benedict!

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Ingredients:

  • 10-15 ramps
  • 2-3 eggs
  • Sea salt to taste
  • 4 tbsp olive oil
  • 1 tbsp of fresh parsley
  • About half cup of your favorite mushrooms, sliced
  • 2 tbsp pine nuts
  • Juice of ½ lemon
  • Pinch of chili flakes or powder
  • ½ cup olive oil
  • Pinch of paprika

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Directions:

Preheat oven to 375. Place the ramps, mushrooms, 4 tbsp of olive oil and a sprinkling of salt in a baking pan or cast iron pan and bake for 15 minutes or until the mushrooms are golden.

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While it is cooking, bring a pot of water to a boil and poach/soft boil the eggs for about 3 minutes.

Blend the parsley, 1 tbsp pine nuts, lemon juice, ½ cup olive oil, and chili in a food processor until smooth. Season to taste with sea salt.

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Place the mushroom/ramp blend in a bowl, topped with the eggs. Drizzle with the lemon herb sauce, and then the remaining 1 tbsp pine nuts. Sprinkle the egg with paprika if desired. Enjoy!

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Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

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Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

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