Growing
up in rural western Canada, our family relied heavily on natural, wild remedies
and food sources. My father’s close ties to the First Nations of the Fairford reservation
meant that we were privy to dozens of secrets to wild harvesting of plants for
medicinal and culinary use. Yet, we overlooked one of the most prevalent and
beneficial sources: the poplar.
Although
the local native people did use poplar bark, poplar catkins and poplar sap, we
relied on the white willow, a close relative of the poplar. For us, its primary use was as a pain
reliever. The inner bark of the willow
contains salicin, a natural reliever of headaches, muscle pain, fever and blood
disorders. Similarly, poplar bark
contains salicin, one of the components of aspirin. Natives used the bark, as
well, for cuts, fevers, and coughs. The
bark has antiseptic and expectorant properties.
Poplar
sap, readily available in the spring, often is harvested and boiled down like
maple syrup. However, it does not store
well, and must be used in season. Like
the sap, the slippery inner bark does not render well, and has limited use as a
winter remedy.
Many
wild plants, cattails and common plantain among them, are mucilaginous and act
as a thickener for stews. The inner
bark, when dried and ground, can be used in a similar manner. Like the former two plants, it also acts as
an excellent digestive system cleanser.
Poplar
bark powder, used in a poultice, is an excellent dressing for wounds, acne, sore
joints and even rheumatic complaints.
Some people have used the finer root tendrils similarly, or have chewed
them foe toothache relief. The bark can
be made into a tea-like infusion by steeping the ground bark in boiled water
for ten minutes. It is not
unpleasant-tasting.
Poplar
sap tea is a commonly used spring tonic, or a seasonal pick-me-upper for the
elderly, to treat urinary infections, relieve nausea, alleviating hay fever and
to relieve allergy symptoms by clearing the nasal passages.
Catkins, available in early spring
before the leaves grow, are much more
bitter tasting than either the bark or the sap. They, though, can be dried for
use throughout the spring, summer and fall, with effects similar to that of the
bark or sap.
Poplar
offers an array of health and nutrition options, but, unfortunately, has a
limited season. Nonetheless, this tree should be on your list of chosen plants
for wild harvesting.
