Goldenrod is so ubiquitous you would never believe how magical this plant truly is.  It flowers in late summer, and the beginning of fall and so is a perfect end of the year harvest.  Both the flowers and the leaves are a great antioxidant, diuretic and astringent.  It has been shown to be beneficial in treating Urinary Tract Infections, which I can attest, are extremely painful.  

Instead of sitting and drinking endless amounts of cranberry juice, why not brew a strong cup of goldenrod tea? 

Collect both leaves and stems.  If you are using them right away you can make your tea with fresh leaves and flowers, no need to dehydrate them.  However, if you want to make sure you have some on hand for when winter hits, or even next summer, rinse them and put them in the dehydrator.  Once dry, crumble the flowers into a jar.  You won't believe the incredible spicy and delicious odor these blooms produce. 

Keep them in your cupboard out of the sun, and use when needed.

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Most people know about sassafras root.  That is because it makes a delicious tea or "rootbeer".  But you can also harvest and use the leaves.  The leaves when dried and ground into a seasoning called File.  The create the distinctive flavor of cajun dishes.

What I love most about the Sassafras trees is how beautiful their leaves are in the fall.  I harvested these leaves a little early, but as you can see some are already turning bright red. 
The fragrance of the leaves is like a lemony, earthy smell, it is best to add just before serving to avoid bitterness.

Fresh or dried sassafras leaves can be brewed into a tea. Sassafras leaves were used by Native Americans and early settlers for their anti-inflammatory and diuretic properties. A poultice made from crushed leaves was traditionally applied to wounds or insect bites to soothe irritation and reduce swelling.

When brewed as a tea, the leaves were used to aid digestion and alleviate symptoms of colds or fevers. While the root bark and oil of sassafras contain safrole, a compound with known health risks, the leaves contain significantly lower levels, making them a safer option for occasional use.

If you’re foraging for sassafras leaves, look for the tree’s distinctive three-lobed, mitten-shaped, or oval leaves. Harvest them in spring or early summer when they are young and tender for the best flavor and medicinal potency. Wash the leaves thoroughly, and if making filé powder, dry them completely in a single layer before grinding them into a powder.