Some herbs that are rich in iron include chickweed, which has 8.4 mg per ounce and catnip, which as 4.6 mg per ounce and burdock root, which has 4.9 mg per ounce. You can eat chickweed fresh from your garden - just toss it into salads. Or, you can make a tea from it. Put one ounce into a jar and add 1 quart of hot water. Steep and drink the infusion during the day. You can do the same with catnip, just be aware it may make you a little relaxed! Burdock root might have a laxative effect on you at that amount. You can also cook in a cast iron fry pan - bits of the iron leeches into the food you make. Saute, stir fry or braise your veggies in the cast iron. For more information on which herbs supply which minerals, google Michael Moore and his Southwest School of Botanic Medicine. There is a treasure trove of info on his site!

Alfalfa, Almonds, Angelica, Anise, Apple, Apricot, Avocado, Banana, Basil, Beans, Beetroot, Bilberry, Blackberry, Black Cohosh, Blue Cohosh, Broccoli, Burdock, Capsicum, Carrot, Catnip, Cayenne, Celery, Chamomile, Chervil, Chickweed, Chicory, Comfrey, Cucumber, Dandelion, Dates, Dulse, Echinacea, Eyebright, Fennel, Fenugreek, Ginger, Ginseng, Goldenseal, Horehound, Horseradish, Horsetail, Kelp, Kidney beans, Lemongrass, Lentils, Lettuce, Lima beans, Liquorice, Mango, Marshmallow, Milk Thistle, Mullein, Mustard, Nettle, Nuts, Oats, Paprika, Parsley, Passionfruit, Peach, Pear, Peas, Peppermint, Pineapple, Plantain, Pokeweed, Potato, Prunes, Pumpkin seeds, Radish, Raisins, Raspberry, Red Clover, Rhubarb, Rice, Rosehip, Rosemary, Sarsaparilla, Scullcap, Sesame seeds, Sheep Sorrel, Shepherd’s Purse, Slippery Elm, Soya beans, Spinach, Strawberry, Thyme, Tomato, Uva Ursi, Watercress, Whole grains, Yarrow, Yellow Dock, Yerba Mate, Zucchini

Other sources: Liver, beef, lamb, poultry, clams, oysters, mussels. fish. Eggs. Blackstrap molasses. Brewer’s yeast. Cooking acidic foods such as tomatoes in cast-iron pots.

-Amy