My career path has taken me a long way and in a very different direction from the one I started on. During my uni days I wildcrafted herbs, enthusiastically made potions and, yes as the semi-famous story goes, even misidentified one wild-crafted species and accordingly almost poisoned my mother and me. Ahhh the good old days. But seriously, I did initially aspire to become a great herbalist. Then I almost poisoned myself again with some over-enthusiastic dosing in fourth year – and perhaps like people who’ve ever made themselves truly hideously sick on a particular alcohol, have struggled consuming tinctures myself ever since. I know…right…it was as much that the nutrition path chose me as it was that herbal medicine said, no thanks!
Last week, after speaking at an event, I went walkabout around Hobart & had the great fortune to visit both the Gould’s Apothecary & their herb farm, Bronzewing and I was potently reminded of why this core naturopathic modality is so incredibly appealing & powerful – for practitioners and patients alike – when it is executed with such a high level of integrity.
You’ve heard it all before, right? Perhaps even done the taste test comparison between a ‘regular’ ginger or echinacea or…whatever herbal prep and one born from Gould’s and had that ‘Aha!’ moment? Yes, me too, but seeing it with my own eyes from paddock to…product…was even more impacting. Herbs are not my strong suit in naturopathy & never will be, that’s why I have monthly mentoring specifically in herbal medicine with a colleague who lives and breathes herbs, however, I love that it is hers and others and via collaboration, we can give our patients it all. Especially, if we are discerning regarding herbal product quality. Oops did I just say that out loud? [trouble maker!]
Apparently, this 3 storey heritage apothecary is already firmly on the selfie-taking map among tourists (who happen to also be naturopaths) – but if you haven’t already done so, don’t miss it if you go to Hobart…that and Mona 😉
Harvesting Echinacea flowers, I know, how instagrammable right?!
The incredible Greg Whitten who runs the herb farm