With autumn’s colorful splendor comes the darker part of the year. The nights are longer and there is that exhilarating crispness to the early morning. The harvest is just about complete now and the wonderful apples, pumpkins and squash of autumn are fresh and full of nutrients. Eat them with joy. The energy of the sun from a warm summer season is stored in these foods as Vitamin A. Red, yellow and orange are the colors of the fresh foods of fall. Yummy, colorful stews and soups are wonderful to cook this time of year using these wonderful fresh vegetables. And you know what they say about an apple a day (make that an organic apple, of course). Take advantage of the fresh, vibrant bountiful foods of autumn.

This is the season when it is good to gather roots. The energy of the plant is now concentrated underground in the roots. Roots for food, healing and medicine are ready to harvest. Examples of some of the roots that I harvest from my garden are listed below, along with some ideas for their use. Enjoy this autumn garden activity as you connect with your plants a few more times before winter. The scent of the dirt combined with the scent of the root make a nice earthy experience to appreciate, even after the first hard frost. Create your own root harvesting ritual, thanking the plant and the powers that be for the wonderful medicine that roots provide.

Select an area of the house that has very low humidity for drying your roots. You may have to use a dehumidifier in a small room or large closet if your house tends to be moist. I use a clean window screen upon which to dry my herbs. I fashion legs for this homemade drying table from one of those folding wooden clothing racks.

After gently removing the plant from the soil, separate the roots or rhizomes from the aerial parts (above the ground). Next, wash and dry roots thoroughly. A soft cloth can be used to remove stubborn patches of soil before drying. After the roots are clean, chop them into one-half inch pieces and arrange on a drying screen to allow maximum air circulation. As they dry they will shrink into small pieces for convenient tea brewing. After chopping, the roots are placed on a screen, arranged to allow for maximum air circulation.

It might take a week or two for the roots to dry thoroughly. Once they have, transfer them to tins or dark glass jars to store in a cool dark place for up to a year. If they are not completely dry, move them into a brown paper bag to continue drying for a couple more weeks. To make healing teas, use about a tablespoon of root to 10 ounces of boiling water. Sip the infusion throughout the day. Root teas have to steep for at least 10 minutes to release the beneficial compounds from the plant matter. Sweeten with a pinch of stevia leaf or a touch of honey and enjoy. For baths, put a couple of tablespoons of dried root in a cloth herb bag. Add it to the tub as you fill with warm water.

omfrey root (Symphytum officinale) will come in handy to make compresses for muscle strain. Make a strong tea, about 2 tablespoons in eight ounces of water. Soak washcloths in the cooled infusion and apply to the sprained area. Cover with plastic wrap to keep warm and in place for at least twenty minutes. Comfrey has been used as a healing external application for centuries. It has been used a treatment for varicose veins and arthritis. Comfrey is also a fabulous bath herb. Put some in a bath bag along with some lavender flower and chamomile and you have an effective therapeutic bath for soothing and healing the skin. The comfrey plant manufactures chemicals that appear to regenerate skin cells.

Marshmallow root (Althea officinalis) tea is soothing for irritated urinary tracts and lungs. It was once popular as a cough remedy. Herbalists also recommend marshmallow root tea for ulcers and colitis. Mallow root contains mucilage, a slippery-feeling liquid made by the plant, which soothes and comforts irritated tissues and organs throughout the body.

Echinacea root (Echinacea angustifolia and purpurea), the renowned immune booster, can also be harvested now that the flowers have gone. My plants are well over five-years-old and should make potent teas for the cold and flu season. For fighting infection, Echinacea has been shown to help shorten the length and ease the severity of some infections. Burdock ( Articum lappa ) is a popular root vegetable in Asian kitchens. Burdock root can be sliced and stir-fried with other vegetables or cooked in stews. As medicine, burdock is known as an alterative and “blood cleanser.” Burdock root tea is popular in Europe and Great Britain, as a remedy for skin afflictions like eczema and psoriasis. Although the sticky burrs of this plant can be annoying at times, burdock gives us healthy food and medicine. Burdock has a long history of use for gout, asthma and acne as well. When I’m feeling “out of sorts” I drink burdock root tea to help my body get back to normal function. In the old days, burdock root was used for rheumatic complaints and to strengthen the kidneys. It is also considered a “bitter” which stimulates bile production, aids digestion and stimulates the appetite.

Take time to enjoy the outdoors in autumn. The clear blue sky against the vibrant orange, red and gold of the trees is awe-inspiring. To behold these colors is to make us feel good. These colors energize the three lower chakras of the body. Red (base chakra) makes us feel a sense of physical vitality. Orange (sacral chakra) is energizing. Yellow stimulates the mind and the intellect. Take a brisk walk this time of year to energize, revitalize. Behold the autumn splendor. It’s good for the body, mind and spirit.

Karen Stokes, RN Herbalist is a member of the American Botanical Council and the Michigan Holistic Nurses Association. (248) 515-9863, email karen.stokes@yahoo.com.