Taraxacum officinale = Dandelion: leaf, root, flower, stem

Materia medica tells a plant’s story. Please join me to explore and appreciate one of the herbalism sweethearts, a far cry from bothersome weed. I hope by the end you will love dandelion and never want to spray it with chemicals again. ?

Dandelion leaf monograph

Photos of Tarasque in Tarascon, France

Sources for Dandelion:
Black Locust Gardens – fresh
Oshala Farm – dried
White PIne Community Farm – dried, tincture
Mountain Rose Herbs – dried leaf, root, roasted root, extracts, powder, capsules
Herbalist & Alchemist – leaf extract, root extract, glycerite
Dandelion Wine

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Original music composed by Dylan Rice — singer, songwriter, guitarist.

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Botanical Information

Latin Name

Arctium lappa

Plant Family

Asteraceae

Part Used

Root and Seed

more to come…

Growing it

In the first year, in early spring a basal rosette of dark green leaves emerge and keep growing larger and larger that whole year until about October. The leaves begin to die back at that time and this is a good time to dig out the roots if you are doing that. If you don’t do that, then the next spring a large stalk will emerge and keep growing to form the bracts with flowers which then become the burrs filled with seeds. The roots can also be harvested in the spring of this second year before the bracts and flowers come out. While its hard to dig out the roots, if you do there is much to use them for, food and medicines. But everyone recommends not even trying to process seeds, that this is just super hard to do and better to just buy.

Buying it

Characteristics

Herbal actions for burdock include alterative, diuretic, diaphoretic, bitter tonic, prebiotic, mild demulcent, mild laxative, hepatoprotective and cholagogue, lymphagogue, nutritive tonic and antioxidant. Burdock is high in carbohydrate especially as inulin. Other nutrients include healthy oils and minerals such as calcium, magnesium, phosphorus, iron, and chromium.

Taste

Perhaps the most important energetic consideration is the quality of an herb’s taste: burdock root has a nut like flavor from fixed oils. It’s very mildly bitter, the bitterness is mostly in the skin if eating from raw but likely will be peeled if eating so much bitter is lost in cooking. Burdock root is actually more sweet because of its carbohydrate content especially in the form of inulin and there’s just a touch of warming pungency and mineral salt due to nutrients, It has a very earthy taste, sort of like a mushroom. Burdock seed is much more pungent, acrid, diffusive, which makes it not really palatable, you won’t eat the seed for food.

Energetics

Burdock root is cooling but at the lowest spectrum almost neutral. Burdock seed is warming also at lowest spectrum almost neutral. Burdock is well balanced for temperature and for moisture as well.
Its moderately drying as bitter and diuretic, but because of its oils also slightly moistening, which is unique because can work on dryness and dampness at the same time making it a more gentle alterative
The effect that a plant has on organs and tissues helps to define how it effects their function. Burdock root is mildly tonifying and also stimulating for activity and movement of fluids in the body.

Folklore

Culinary and Cooking

One of burdock’s most endearing qualities is its versatility as food. In Japan where it’s a popular vegetable, even cultivated for eating by growing in wooden boxes to make it easier to harvest the roots instead of digging out of soil. Fresh, young burdock root is called gobo. Its used in miso soup, shaved into thin slices for salads and in a mixed vegetable dish called Nimono where its simmered in dashi broth with different vegetable mixtures such as carrots, potatoes, shiitake mushrooms, sometimes even meats and then seasoned with a sauce thats a blend of soy sauce, mirin, sake.

Burdock root would be such a great addition to Western cuisines. It’s gentle, mild and affordable, available at many farmer’s markets and even some grocery stores. Burdock can be used like carrots or parsnips – in soups, broth, stews, steamed or roasted, in stir-fries, or grated for salads. Because burdock root isn’t as sweet as a carrot and has a more earthy mushroomy medicinal flavor, its better mixed into vegetable blends instead of eating plain, especially when roasted with potatoes and sweet potatoes drizzled with some olive oil and salt and pepper.

Burdock makes an especially nourishing broth that can then be used to cook with, like rice, quinoa, couscous, even noodles or used as you would any other broth. It can also be pickled, which is really good because you then get the prebiotic inulin and probiotic fermented benefits combined.

Experienced foragers also peel and eat the young second year flowering stalks. The young, spring leaves are also edible but very bitter.

Beneficial Qualities and Traditional Uses

Burdock is an herb that truly supports the metabolic processes of our body.
Metabolic process is a bit of a vague term but its really the purpose behind eating. Food travels through us, from mouth down esophagus to stomach then small intestine then large intestine. Along the way it encounters many enzymes, which through a series of chemical reactions break the food down to molecules that can be absorbed for nutrients and energy. During this process, there are also substances that are separated out, that our body does not need and that then need to be eliminated. Here’s where the liver chimes in and prepares these unwanted substances for elimination. There are different pathways for this elimination, if the substance is water soluble it will go to the kidneys and come out as urine. If fat soluble, then the gall bladder gets involved and these substances will end up on bowel movements. The skin and the lymphatic system also play a role. This is all metabolism and when it all works, it’s amazing. But there are also a lot of factors that can mess it up, there may just be too much for one of the players to handle and things get bogged down, congested, slow, overburdened. Burdock improves metabolism by supporting all of the steps.

Burdock opens pores and promotes secretion from internal organs and external organs like skin, kidneys, urinary tract, large intestine, liver, and lymphatics. It stimulates metabolism, cleanses toxins, and helps eliminate waste products. It’s nourishing and strengthening to tissues and organs especially those that are weak and tired.

Burdock see is most impactful on skin, even more so than burdock root. It’s better for more acute conditions because it works more quickly, especially for dry scaly itchy and crusty discomforts like eczema and psoriasis. Crusty is the key symptom here, anytime that is present, burdock seed is specifically indicated. In TCM, its an important medicine for cold and flus. The Chinese name is Niu Bang Zi. Its helps to relieve scratchy painful sore throats and irritating coughs. Its best used as a tincture because as a tea it doesn’t taste very good although it can be added to formulas with better tasting herbs. In TCM it may be stir-fried brown first and then decocted as a tea to help release some of its medicinal compounds.

Herbal Preparations

Decoction

Fresh or dried roots – 1 tablespoon for each 1 cup water, simmer 45 min to 1 hour, then steep for 45 minutes and strain.

Powder

Tincture

Use a 1:4 ratio, 1 part fresh or dried burdock root to 4 parts of 30% ETOH, you want lower alcohol percentage because then the water soluble constituents can also be extracted.

Botanical Information

Latin Name

Rosa gallica, Rosa damascena, Rosa centifolia

Plant Family

Rosaceae

Other Names

Cabbbage rose; Damask rose

Part Used

Petals, Buds, Hips

Growing it

Rose gardening may have the most written guides and recommendations of all garden subjects. Myself a novice gardener, it seems unnecessary and redundant to include more here except there are some points to think about if you are planning to use your roses as herbals instead of just natural beauties.

• Species:There are approximately 200 species and 18000 cultivars of roses, not all are equally medicinal or appropriate to use as edibles. Some ornamental roses are not medicinal at all. The difference between species and cultivar is that species is a rose variety that has evolved naturally, nature has made every species is a little bit different. A cultivar is a variety that has been produced from humans crossing different species together. The desired types from an herbal medicine perspective are organic, native, wild or heirloom varieties that are deeply fragrant and produce hips.
• Color: Roses have a single layer of five petals with lots of yellow stamen, little pollen-producing filaments that look like tiny threads. Medicinal roses are red or pink. Cultivated hybrids could be larger, all sorts of colors, and have many more petals to a flower.
• Aroma: Medicinal rose species are fragrant, not like the aroma less knock-out rose for example.
• Spraying: While there are definitely species that the medicinal rose standards like Rosa damascena or Rosa centifolia, you can use roses that you grow yourself that may be some different variety as long as you are sure they are not sprayed with any type of pesticides.

Buying it

Of course, the option to buy dried roses is always fine and you can find the petals, buds and hips online. My favorite source is Mountain Rose Herbs. Here you can find dried rose petals and buds, dried rose hips, rose essential oils, rose hydrosols and skin care products. Herbalist & Alchemist makes a rose petal tincture that is an extract of Rosa damascena. And Avena Botanicals is my go to source for the most lovely rose petal elixir and rosewater spritzer. I love everything this company makes.

Characteristics

• Energetically, rose petals tend to be more cooling and drying, while the hips are more warming or moistening.
• The major chemical constituents responsible for rose’s are many. Dr. James Duke’s USDA database lists 37 biologically active phytochemicals. Many are essential oils – phenolic compounds and are aromatic. Some of these have bitter properties. The other major category of phytochemical are nutritive components such as bioflavonoids, carotenoids, anthocyanin, antioxidants, vitamin C especially in hips.
• The herbal actions of the flowers are nervine, anti-depressant, anxiolytic, astringent, anti-inflammatory, antimicrobial, decongestant. The hips are astringent, nutritive, blood tonic.
• Roses are incredibly safe. The main point to remember is make sure the roses you are using for culinary or medicinal purpose are always free of sprays and pesticides. Also, if you are gathering your own rose hips, beware of the tiny hairs that can be irritating to the mouth and throat. Buying them dried will eliminate this concern. And remember you always want to consider your own situation before using any herb and its always a good idea to review with your healthcare practitioner if you are using something you haven’t used before. Last, in pregnancy and when nursing its always a good idea to be even more careful. There are currently no safety issues identified, though for roses.

Taste

The tase of a fresh rose petal is sweet, bitter, and strongly floral. When dried all of this becomes more concentrated especially the floral tone. Rose hips are more sour and the astringency can easily be felt in your mouth. It’s that puckery, dry sensation that you may have felt if you ever ate an underripe banana. Both rose petals and hips combine well with many flavors especially berries, lemon, nuts and honey.

Aroma

The fragrance of a rose is quite well-known and loved. It’s complexity is related to the aromatic essential oils that are abundant in roses.

Culinary and Cooking

• Roses have a strong floral perfume like flavor and can be overpowering but with care and attention to how much and how to add, they can add amazing depth to foods. We may think of roses as sort of an exotic ingredient but not so in India, Turkey and other Middle Eastern countries.
• Fresh edibles – petals, buds and hips are all edible
• Petals can be added to green salads and fruit salads, blended into a smoothie, mixed into butter, yogurt, ice cream, or a soft cheese like goat cheese
• Buds are better for adding into cooking such as when making fruit jam or preserves, a sauce, or syrup
• Hips have little hairs inside which are irritating to the throat, so it’s a little work to remove these and seeds before eating them raw. in cooking these can be strained out for example if making a jam, jelly, syrup, or fruit compote. I admit, i have yet to work with fresh rose hips in any way.

Beneficial Qualities and Traditional Uses

Here’s a brief head to toe overview of how roses have been used by herbalists and healers throughout time.

• Nervous System: Starting with the nervous system, their nervine activity is one of the most specific indications for roses and as we’ve already mentioned in their ability to touch the heart and emotions: Roses can be hypnotic, anti-depressant, anxiolytic – great for those who are sensitive, easily lonely, have old and deep wounds, feel a lot of pain from grief and loss; they’re also great at calming irritability, anger, nervous. Roses can be an important formula addition for someone suffering from depression after trauma or post-traumatic stress disorder. They are just incredibly soothing for the heart and calming for the mind.
• Face: Moving through the body looking at the face, Roses are great for eyes: as an eye wash or drops – they’re cleansing and soothing for conjunctivitis, xerosis (dry eyes), styes, also postoperative cataract -this is because they are antimicrobial and anti-inflammatory; soothing
  In the mouth and throat: roses can be used as a soothing gargle to help heal mouth sores as well as sore throats. Their antibacterial action adds additional healing benefits.
• Digestive System: As we continue to move down the body into the digestive system, roses have a two fold benefit – they’re antimicrobial actions can help to fight and resolve bacterial infections but if this infection is causing diarrhea, like many do, the astringent action will be there to help resolve it. Rose petals can be a good addition to a formula for gastric ulcers, IBS or malabsorption.
• Female Reproductive System: Continuing to the female reproductive system again their astringent quality can calm heavy menstrual bleeding. In general the cooling, calming, soothing quality of roses makes them an excellent ally for the both premenstrual and menopausal discomforts. They can help with irritability, cramping, hot flashes and inflamed vaginal tissues. Even just using a rosewater hydrosol or some essential oils in a diffuser can be gently soothing and cooling. Perhaps it is the feminine nature of roses that makes them such a beautiful partner for women. But that doesn’t minimize their benefits for men, too.
• Immune System: Roses are great support for the immune system as good additions to formulas when you have a colds and flus because they helps fight infection and congestion, and as we mentioned before soothe sore throats and eyes.
• Skin: The skin may be the place that you are most familiar with for where roses are used. We find rosewater in many skin cleansers and toner; but for good reason because of their antibacterial, astringent and anti-inflammatory actions. Topically, a cooled rose infusion or rose water can be wonderfully healing for acne, minor wounds, soothing bites, stings, scrapes, rashes, sunburn, eczema and psoriasis.
• Nutritive Rose Hips: Most of these uses are for the petals but for rose hips, which we tend to use in the culinary form are also astringent and highly nutritious as one of the best sources vitamin C.

Herbal Preparations

Infusion

Combine 1 teaspoon rose petals with 8 ounces hot water, steep covered for 20 minutes. Rose petal tea by itself may be too strongly floral to enjoy. Its great as a small addition to so many different tea blends, hibiscus, linden flower, lemon balm or lemon verbena, and mint. All are good hot or cold and have beautiful aromas which adds to tea drinking experience.

Honey

Rose petal honey can be made by filling a glass jar with rose petals then covering with raw unfiltered honey. It’s best to sterilize the jar prior to use. Allow the honey rose mixture to infuse for approximately 4 weeks. It is not necessary to strain the rose petals from this honey.

Syrup

Traditional herbal syrups begin by preparing a strong herbal tea infusion. The syrup is made with the finished tea mixed with sugar, honey or maple syrup in a one to one ratio. It is also fine to use use a combination of sweeteners or less of any. I prefer to prepare rose syrup with 1 part sugar or honey and 2 parts rose tea.

Tincture

Alcohol extractions can be made with fresh or dried rose petals. For best results, combine the alcohol with a vegetable glycerin to make more of an elixir formula. For fresh combine 1 part rose petals with 2 parts alcohol/glycerin and for dried rose petals the traditional formula is 1 part rose petals to 5 parts alcohol/glycerin. Rose petals can also be extracted in glycerin alone.

Hydrosol

A hydrosol is a water based steam distillation. Rose water can be purchased bottled or as a hydrosol spray.

Essential oil

Rose essential oil is also called Attar of Rose. It is used as aromatherapy in drop amounts.

Ashwagandha with flowers and berries

Botanical Information

Latin Name

Withania somnifera

Plant Family

Solanaceae

Other Names

winter cherry

Part Used

root

Growing it

Ashwagandha acts as a both perennial and annual. Like many annuals it loves full sun, summer warmth and doesn’t tolerate cold. In tropical climates like it’s native India, it will come back year after year. It grows easily in colder climates as well, but only as an annual. It is native to the dry, Northwestern areas of India. It doesn’t require special soil and doesn’t like a lot of water. Ashwagandha grows 3-5 feet high as a shrub. It’s an unassuming plant; nothing particularly special about its yellow flowers and small orange-red berries. Consistent with nightshade plant family characteristics, ashwagandha’s leaves have toxic components, but not the roots, which are the part used in herbal medicines. The time to harvest roots is in the autumn right after berries drop. I have not grown this yet myself, but would love to try.

Buying it

Although native to India, Ashwagandha grow in any summer climate. Harvesting your own herbal ingredients has benefits, true, but also requires time, energy, and sometimes determination. Roots feel particularly complex because after the digging and washing, their sturdiness adds a challenge to get them to useable form. Working through these steps is gratifying and offers the chance to know a plant better, the smell, the feel, the color. Purchasing herbs bypasses this opportunity and adds cost, but also seems to facilitate ease of use. Ashwagandha root is sold dried either in small pieces or powdered. Rosemary’s Garden sells both in one-ounce packages, convenient for one-time use. Buying smaller packages helps assure freshness and decreases need for storage space. Mountain Rose Herbs also sells cut up dried roots and powder in one-four-eight ounce and one-pound packages. Additionally, capsules and liquid extract are available. If growing entices you, Mountain Rose and Strictly Medicinal sell seeds. Strictly Medicinal Seeds also sell potted plants as well as 1 pound packages of powdered root. My favorite supplier of tinctures is Herbalist & Alchemist, who offers ashwagandha tincture in 2-4-or 8-ounce bottles. Because Ashwagandha arises from Ayurveda, a supplier devoted to this modality offers expanded product diversity. Banyan Botanicals offers an array of products including powder, extract, tablets, massage oils, and even Chyavanprash, which is a wonderful herbal combination for vitality that includes ashwagandha root as an ingredient.

Characteristics

Much can be learned about a plant’s character from its name. Ashwagandha’s species name, somnifera translates to sleep, and enhance sleep it does. Energetically ashwagandha is warm and dry. I feel an immediate calming and warming pass through my body even after a few drops of tincture mixed with water and I don’t think it my imagination. Calling ashwagandha “Indian ginseng”, though does not accurately describe it. The replenishing and balancing qualities are similar but ashwagandha is its own class of adaptogen, not a ginseng. Without getting too technical, the major biochemical components of ashwagandha called withanolides, another name link, act as precursors to hormones. This is an important aspect of its regulatory abilities. These and other alkaloid compounds provide calming, anti-inflammatory, anti-tumor, and anti-spasmodic effects in our bodies. There are some cautions to consider with this herb. Ashwagandha stimulates thyroid function so in hyperthyroid conditions should be avoided. Additionally, for those on medications for hypothyroid, such as Synthroid or Levoxyl, caution and only small amounts should be used. Because of its iron richness, excess iron such as in hemochromatosis would also contraindicate its use. Ashwagandha is in the nightshade family along with tomatoes, eggplant, peppers, and paprika, so may not be tolerated in those with sensitivity to this group. It may increase effect of barbiturate medications so should be avoided with them.

Taste

For all of its virtues, ashwagandha can’t boast palate appeal. Its taste is bitter and earthy with a bit of pungency and astringency. Despite this disagreeable description, the flavor isn’t strong so can be easily mixed with other more pleasant tasting herbs.

Aroma

The word ashwagandha translates from Sanskrit to English as ‘smells like horse sweat’. Dried, it smells more of the earth. Perhaps, a more appealing way to interpret this is by associating the virtues of a horse with ashwagandha’s gifts of vitality and strength.

Folklore

Although rooted in truth, a mystical suggestion of longevity and endurance surrounds ashwagandha. Elixir of life, yes, but it’s also known for its aphrodisiac and sexual potency capabilities. It’s often an ingredient in love potions. A star of Ayurvedic traditional medicine, documentation of ashwaganda’s use dates back 3000 years to the original sacred texts authored by famous healers and sages These site ashwagandha as a tonic for all ages, especially children and fertility problems. All negative consequences of aging are touched on by ashwagandha.

Culinary and Cooking

Ancient Ayruvedic remedies emphasize culinary herbal preparations. Ashwagandha root, a rich source of iron, is used for anemia, especially in children and women. It can be boiled in milk with molasses, mixed with yogurt, or sipped unstrained in teas. Mixing it in chai blends with herbs such as ginger, cardamom, cinnamon, and nutmeg can deliciously lighten the slightly bitter taste. Churma is the powdered root mixed with ghee and honey. Indian cooking uses this as a spice added to soups, stews, or vegetable curries. Churma can also be rolled into small snack sized balls that are easy to eat. Ashwagandha root is an ingredient in another traditional and ancient Ayurvedic kitchen remedy called chyavanprash. This is herbal jam like mixture, which can be used on toast or crackers or mixed into warm milk or water. Ashwagandha Ghirta, an Ayruvedic aphrodisiac formula, begins with ashwagandha, milk and ghee. The mixture gets boiled down until the milk has evaporated and only ghee remains, which can be taken by the spoonful twice daily to restore libido. The possibilities seem endless for working ashwagandha milk into both savory and sweet recipes.

Beneficial Qualities and Traditional Uses

The symptom setup for this herb is nervousness and fatigue. In our culture of sleep deprivation, chronic fatigue, burnout, and automimmune diseases, the call for ashwagandha seems stronger than ever. Ashwagandha mesmerizes me with its ancient history and classification as an adaptogen. Described in the earliest Ayurvedic texts as a rasayana, it was known by healing sages to create a foundation in the body of wellness and vitality. As an adaptogen, it supports the body to adapt to and resist the effects of stress. Often adaptogens stimulate and ashwagandha is used for conditions that need that: fatigue, poor memory, decreased sexual energy, and thyroid function. But the side effects of overstimulation are lost as it also soothes anxiety, calms nerves, promotes sleep, and relaxes muscle tension. The amazing ability of an adaptogen to satisfy two needs at once is particularly strong for uniquely calming ashwagandha. It energizes and calms at the same time, promotes rest and supports rejuvenation. Ashwagandha’s indications extend to strengthening immunity, cancer prevention, blood sugar regulation, increasing fertility especially for men, treating anxiety, and as an antioxidant to repair nerve and tissue damage from oxidative stress. It can relieve pain associated with arthritis and fibromyalgia with its ant-inflammatory and antispasmodic capabilities. Finally, it is a rich source of iron, a mineral hard to get and often deficient in anemia.

Herbal Preparations

Decoction

Ashwagandha tea is prepared with the powdered root. Combine ½ teaspoon with 8 ounces of water in a small saucepan and bring to gentle simmer. Simmer for 10 minutes with lid ajar, then remove from heat, cover tightly and allow to steep for 30 minutes. Strain.

Infused milk

In small saucepan, combine 8 ounces whole, organic milk with ½ teaspoon ashwagandha root powder. Add spices such as cinnamon, ginger, saffron, cardamom, or a pinch of nutmeg or clove as desired. Bring to gentle boil. Turn off heat, cover and steep for 20-30 minutes. Strain, drink gently warmed or at room temperature.

Powder

Roots cut to small pieces then dried will easily powder in a spice or coffee grinder. Place 1-2 tablespoons dried root pieces in grinder and pulse for 20-30 seconds. Leave covered for 2 minutes to allow powder to settle.

Tincture

The traditional formula for ashwagandha extract is one part ashwagandha to 5 parts alcohol diluted to 45-50% with water. Label and store in cool, dark place for 6-8 weeks, then strain.

References

Plant Profile: Hibiscus

Botanical Information

Latin Name

Hibiscus sabdariffa, Hibiscus tillaceus, Hibiscus rosa-sinensis

Plant Family

Malvaceae

Other Names

Rose-mallow, Flor de Jamaica, Roselle, Red Sorelle

Part Used

Flower (Calyx- the cup shaped center of the flower)

Growing it

Hibiscus brings visions of big pink, tropical flowers. When I lived in Florida, my first house had a backyard lined with a hibiscus hedge that when in bloom was covered in red petals. Hibiscus surprised me when I moved to the Jersey shore because I thought it only grew in climates like Florida, but various species grow equally well here during the heat of summer. Hibiscus loves full sunshine and moisture, soil that drains well, and it doesn’t like frost. It’s a late summer bloomer, many little buds forming in August and quickly blossoming to the large distinguishable radiant flowers. While hibiscus blooms in many colors, orange, yellow, pink, peach, and white these are more ornamental, not edible or used for medicinal purposes. It’s the red variety, also known as roselle, that’s cultivated for medicinal purposes. The calyx, a deep red petal center where the flower sepals live holds the medicine. A calyx (the plural is calyces) is a botanical term referring to all the flower’s sepals together and the sepals are the center little leaf-like parts that enclose and protect the developing flower bud.) The time to pick hibiscus is when the flowers are in full bloom. As the petals fall off, the calyces will turn to a pod that hold’s seeds.

Buying it

Hibiscus is easy to find in the marketplace, especially as the major ingredient in Celestial Seasoning’s Red Zinger brand tea. Other companies such as Traditional Medicinals and Republic of Tea sell hibiscus tea bags. Options for loose dried hibiscus include whole, cut and powdered flowers. Mountain Rose Herbs sells all three. It’s also an ingredient in several tea blends and as seeds for planting.
Another trusted supplier is Rosemary’s Garden who sells small packages of dried herbs and tea blends in their extensive online store. All types of products are available on Amazon including dried hibiscus, tea bags, lip balm, capsules, and moisturizers.
Torani makes a hibiscus syrup, but I have not been able to find it and truly making it on your own with dried flowers is easy. So is hibiscus honey and preserves.

Characteristics

The virtues of hibiscus lie in its ability to cool and it’s intense supply of antioxidants. Those who live in tropical climates may take this for granted because drinking hibiscus blends are as normal as ordinary iced tea here in the US. Some cultures in Africa are known to drink up to 25 cups a day. Herbalists use hibiscus in formulas as one of the best tasting herbs for teas balancing other less tasty herbal flavors. The antioxidant composition is especially high in vitamin C and bioflavonoids. Important flavonoid phytochemicals include quercetin and anthocyanins, both revered for their anti-inflammatory benefits. There are no safety issues associated with hibiscus. It has, however, traditional use in some cultures as an emmenagogue, which means it can bring on menstruation. Although not a hazard, for couples attempting to get pregnant and also when pregnant, it’s best for a woman to avoid hibiscus tea.

Taste

If taste is influenced by visual effect, hibiscus surely is rich. The wine red color sparkles with vibrancy. Although classified as sour, hibiscus tea is pleasantly tart and refreshing, with a sweet aftertaste. It lends superbly to mixing with fruit flavors like pomegranate, orange, and lemon or spices such as ginger, mint, cinnamon, and cloves.

Aroma

Only mildly floral in scent, hibiscus flowers offer more pleasure for the eyes than the nose. The dried calyx, although part of the flower, smells more a like berry – a mix of cranberry and raspberry. When heated for teas or syrups, this berry-like scent is lost with tartness lingering.

Folklore

Although hibiscus has a long history of use medicinally and as food, it’s the flower’s unique beauty that captures the attention of cultures throughout the world especially the tropics. Hawaii named hibiscus it’s state flower using the yellow variety as a symbol. Women wear hibiscus flowers behind their ears and tradition says that the side speaks whether they are married or not. Generally, hibiscus flowers have feminine associations. Different colors have different meanings. Red symbolizes love and passion, white purity, pink friendship, yellow happiness, and purple signifies mystery. Most hibiscus flowers bloom for only one day, which suggests that beautiful moments are short lived and must be appreciated while they last. Hibiscus flowers are an important part of Hindu tradition where they are used it as an offering to the Goddess Kali and the Lord Ganesh. Red hibiscus may bring wealth and protection from enemies. The red petals symbolize divine consciousness as well as fierceness. Hibiscus flower essence has been used to support passion and sexuality, the first and second chakras, and release pent up creativity. In astrology, its ruling planet is the warmth of the sun.

Culinary and Cooking

Hibiscus tea ranks among best known and loved herbal teas. Many tropical cultures take advantage of its cooling anti-inflammatory nature. In Mexico, called aqua de Jamaica, hibiscus is mixed with ginger and lime juice acts as one of the most cooling beverages. Sorrel, a special holiday drink in the Caribbean, is hibiscus tea with ginger and sugar. These can be mixed with sparkling water or added to rum. In the US, we know it as a vital component of Celestial Seasonings Red Zinger Herbal Tea. Hibiscus by itself makes refreshing iced tea, perfect for summer. The lovely red color adds to the esthetic experience. Freezing into iced cubes does the same. The tart, sour flavor and natural red color of hibiscus lends itself to jellies, ice cream, and sauces as well as beverages.

Beneficial Qualities and Traditional Uses

Traditionally, hibiscus reaches wide to remedy various complaints and has a long history in India, Africa, the Middle East, and Jamaica. Hibiscus’ actions include anti-inflammatory, diuretic, cooling, antioxidant, and antibacterial, but evidence based research studies focus in on its hypotensive and hypoglycemic activity. A recent study at Tufts University found that drinking 3 cups of hibiscus tea daily had a similar blood pressure lowering effect as medications with no side effects. Over the last 10 years, several studies have been carried out to test the effect of hibiscus tea on blood pressure, blood sugar and cholesterol levels. Each study showed promising results indicating that drinking hibiscus tea regularly can be an important dietary intervention for those with hypertension, type 2 diabetes, and elevated cholesterol. Hibiscus is known for its benefit to the upper respiratory system. It is a nice addition to tea for treating mild colds and flus due to its anti-inflammatory and cooling properties. It also has ability to promote skin health and decreases swelling from bruises as a topical application. A side benefit is a calming effect on nerves.

Herbal Preparations

Infusion

Combine 2 teaspoons dried flowers with 8 ounces hot water, steep 20 minutes and strain.
Variation: Sun tea works well for cool iced tea – in quart jar, place 4 heaping teaspoons dried flowers and fill with spring water, place in sunny spot for 3 hours, strain and serve over ice.

Honey

Syrup

Powder

Dried calyces can be powdered using a spice grinder or coffee grinder, but these are also an herb that powder fairly easily by hand in a mortal and pestle.

Tincture

Either fresh or dried hibiscus flowers can be used to prepare an alcohol extraction or tincture. The traditional recipe is one part flowers to two parts alcohol for fresh and one part flowers to five parts alcohol for dried. The alcohol is diluted to 30% and a vegetable glycerin must be added.

Essential oil

References

Plant Profile: Marshmallow

Botanical Information

Latin Name

Althaea officinalis

Plant Family

Malvaceae

Part Used

Root (primarily), leaf and flower

Other Names

Mortification root, marsh mallow

Growing it

Marshmallow is a welcome resident in my New Jersey coast garden. As a perennial, it returns every spring adding beauty without fuss. I was surprised the first year I grew marshmallow. I’m not sure what I expected, but shifting from the fluffy white sugary cubes used for s’mores and in hot chocolate to this tall plant was a mind stretching experience. It amazed me as I watched it grow to approximately 4 feet stalks of broad, thick, 3-inch leaves with pyramid clusters of pink flowers toward the top. There were some remnant similarities to the candy concept, though. The experience of touching velvety soft olive colored leaves and stems brought that comfort feeling. The pastel pink flowers are a true form of sweetness. They are small, delicate and just the faintest shade of pink petals with lavender jewel stamen clusters inside, good enough to eat. For such a strong sturdy looking plant, I was surprised when I attempted to dig up some of its root and thought I had the wrong part. The long, slim, white taproot grows deep into the ground making it a chore to dig up. Marshmallow grows best in full sunny spots where the soil stays damp, especially in coastal eastern North America. It overwinters without a problem.

Buying it

Although I would have a large supply if I was adept at harvesting my own roots, as I am not I still buy marshmallow root. It is convenient to purchase already powdered and unlike many powders, this stores well as long as in a dry and dark place. Mountain Rose Herbs sells dried marshmallow root and marshmallow root powder in 4oz and 1 pound packages. They also sell it in capsule form. To plant in your garden, a packet of 100 seeds can be purchased from Strictly Medicinals, my favorite place to purchase organic herb seeds.

Characteristics

Two of the standout mallow family traits are sweet and soothing. Marsh mallow’s distinctive personality is as an herb that moistens dry conditions and cools hot. The two terms that describe this action are demulcent and emollient. Marshmallow root impacts mucous membranes inside our bodies as a demulcent. A demulcent is protection for sensitive mucous membranes like in the gastrointestinal tract, lungs, and urinary tract. Marshmallow root can trigger the formation of a soothing coating that provides moisture and relieves inflammations like ulcers or sore throats or interstitial cystitis. As an emollient, marshmallow softens and comforts externally, on skin for example, like a moisturizer. The high percentage of mucilage in marsh mallow plants is the constituent behind the scenes. Mucilage from plants is a combination of complex carbohydrates called polysaccharides and proteins that have the property of holding onto water to become gummy, gluey, slimy, or gelatinous. Honey and syrup are demulcents. Medicinally, think cold and cough medicine. In the plant world, marshmallow’s gummy nature signifies soothing substance. As a food, it resembles okra, another mallow family member. Some people shy away from the texture of okra thinking it slimy, but because of it these plants add a thickening, silky texture. What’s a gumbo without okra? Unlike the corn syrup sweetened commercially made marshmallows, there is nutrition in the plant. Antioxidant flavonoids, beta-carotene, B-vitamins, calcium, and phytonutrients like betaine. There are no known safety concerns with marshmallow.

Taste

The sweet that may come to mind with thoughts of marshmallow comes from sugar, not the gelatinous marshmallow root for which it is named. Marshmallow root, unlike many herbs, has a rather neutral, bland flavor. This proves a big plus because pleasant tasting additions are easily mixed into the tea or syrup. While the taste is mild, the mucilaginous mouth feel, translation gooey, may be a problem.

Aroma

Most herbs have either a strong, earthlike smell or an evocative spice scent. Marshmallow measures extremely slight in the aroma category. Both the fresh plant and the dried root have a plain, rather non-descriptive perfume if you can even call it that.

Folklore

The name we associate with smore’s derives from a plant that grows in marshes and belongs to the mallow family. From a Latin plant name perspective there are clues that it is much more than a candy. Marshmallow’s genus name, Althea derives from the Greek, altho which means to heal. It’s plant family name, Malvaceae, comes from the word malakos, which means soft. There are ancient Egyptian records that tell of cakes made from marshmallow sap, honey and nuts used as gifts to Pharaohs and during worship. French sweet shop bakers began to whip the sweetened marshmallow root extraction to create a meringue like confection similar to modern day marshmallows now made with gelatin to form their shape and texture.

Culinary and Cooking

Marshmallows that we buy in supermarkets are not made with marshmallow root. Quite different from today’s version, the original confection was, though. Some sources say the first marshmallows were made by ancient Egyptians, others attribute the creation to French culinary creativity. In the 1800’s before pharmaceutical production, when plants were the only medicines, doctors used marshmallows made from marshmallow root as a children’s medicine for sore throats and coughs. The leaves are also edible, although not commonly used and I have never tried them. They aren’t eaten as raw greens because of their hairy nature, but when cooked the flavor is described as mild with a soft, gooey texture similar to okra. Dried marshmallow root can be added to soups and stews for a thickening effect that makes for a rich and silky smooth result, again similar to it’s relative, okra. Using marshmallow root to make marshmallows is a bit time consuming but delicious and feels much better to eat than the corn syrup sweetened processed ones. Begin with a cold infusion then beat with sugar or honey and egg whites or gelatin to create a white chiffon fluff. True herbal kitchen alchemy.

Beneficial Qualities and Traditional Uses

With its high amount of mucilage (about one-third gooey and gelatinous) marshmallow seems to have the ability to increase the body’s natural potential for soothing, moistening, and softening. This combined with anti-inflammatory action make it a valuable remedy for sore throats, stomachaches, coughs and any type of dryness but marshmallow especially targets urinary irritations. Energetically marshmallow is useful for hot, dry, and hard conditions like sores or ulcers. Marshmallow root is not generally curative, but instead more a palliative remedy, taking away discomfort not cause. It’s more far-reaching in combination with other herbs, antimicrobials for example. Marshmallow’s diuretic action contributes to and supports its special relationship to the kidneys and bladder and is especially soothing here. It also can act as a bulk laxative similar to the way fiber helps elimination. The flowers, generally used less in traditional medicine preparations, can be made into flower essences providing softening this time for the heart and spirit, especially when troubled by emotions of intolerance and inflexibility. When the slimy mucous-like texture of marshmallow root is mixed with water, it becomes a direct topical application as a thicker poultice paste or compress soak. A cool compress of marshmallow tea is especially soothing for sore and swollen eyes or sore nipples for breastfeeding moms. The paste can be applied to skin ulcers, burns, or sores. Marshmallow root is best avoided in cool and damp energetic conditions, the opposite of hot and dry. For colds and flus if symptoms are painful, dry throat and dry hacking cough marshmallow root is perfect, but not if there is a lot of clear nose running or coughing up mucous. It’s important to take other medications at least 2-3 hours before or after marshmallow so it does not interfere with their absorption.

Herbal Preparations

Infusion

Combine 1 teaspoon of dried marshmallow root with 8 ounces of warm water (not hot). Steep for 1 hour until mixture looks slimy and mucilaginous. Squeeze the mucilage from the marshmallow root into the tea. Alternately, prepare as a cold infusion by combining marshmallow root and water and allow to sit overnight at room temperature, then push hard through a strainer.

Syrup

In a small saucepan, combine 2 cups water with 2 teaspoons dried marshmallow root. Bring to gentle boil and simmer for 20 minutes, covered. Remove from heat and while still warm, strain liquid and measure. Return marshmallow tea to saucepan and combine with 1 cup of sugar or honey and gently heat to dissolve. At this point, mixture may be getting thick, additional water can be added as needed. Add flavoring if desired with ¼ cup orange or lemon juice. This makes an excellent cough syrup.

Powder

Dried marshmallow root can be powdered in a coffee grinder, then mixed with water as a tea, put into capsules, or made into a thick paste for topical use. If taking marshmallow root as a capsule it is important to drink at least 6-8 ounces of warm water right after. Powdered marshmallow root can also be mixed with equal parts cornstarch and used for skin irritations such as diaper rash.

Tincture

The traditional recipe for an alcohol extraction of marshmallow root is 1 part marshmallow to 5 parts diluted alcohol. Water is used to dilute the alcohol to approximately 25% alcohol. Strain after 4-6 weeks storage.

References

Brill S: Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places. New York, NY: Harper Collins Publishers; pp75-77.

From amazing Herbalist Jim McDonald http://www.herbcraft.org/properties.html

Plant Profile: Nettles

Botanical Information

Latin Name

Urtica dioica (stinging nettle)
Urtica urens (dwarf nettle)

Plant Family

Urticaceae

Part Used

Leaves, roots, seeds

Growing it

As much as I want to be a great gardener, I have a long way to go. No amount of reading can teach as well as doing, mistakes and all, so my backyard seconds as my classroom. Herbalists say plants make the best teachers; nettles being mine. First lesson, plant seeds sparingly because nettles grow weedy. When it grows it grows abundantly, in places you may not want. The merit to planting some nettle seeds is that you will know for sure they are there and to be careful Second lesson, plan carefully when you plant nettles in a place where it can grow and you do not have to worry about the sting. The genus name urtica is derived from the Latin word for burn, uro. Always best known as stinging nettles, the burn is from tiny stinging hairs that provide armor for nettle leaves and if touched cause a painful, prickly, hot sensation that develops quickly into a rash if not treated. Third lesson, a pair of protective garden gloves is your best friend. Nettles are easy to identify once you have seen them, leaves are shaped like a heart that comes to a distinct point at the end and framed with what resembles little fine teeth all around. Wear the gloves whenever you are near and be careful of bare arms or legs. Fourth lesson, when the first young leaves appear in spring cut them back a lot and keep doing so. If eating the nutritious nettles is part of your plan, this young leaf supply is essential as this is not a green you go to the grocery store to buy. Alternatively drying will take out the sting and preserve the plant for later use.

Nettle is a flowering perennial plant, growing anywhere from 2-4 feet in height as the leaves spread shrub-like, a flower stalk of clustered tiny purplish, pinkish, yellow flowers shoot up through them when spring turns to summer. The Latin species name, dioica means two houses and refers to the fact that flowers either have male parts or female, but none have both. Nettles, then, has adapted for wild fertilization through wind scattering pollen; thus, its weedy nature. By late summer, the flowers have turned to brownish seeds and the medicinal quality of the leaves has become a bit harsh. To collect fresh nettles for drying, do so just prior to the appearance of its flowers. Cut just above the root. As long as the leaves are free of insects or discoloration, there is no need to wash before drying.

Buying it

The sting of fresh nettles, understandably a deterrent to their use, is the likely reason they are strangers to grocery store produce departments. If you are not a gardener, do not have access to farmer’s markets or know a forager, the next best thing is to buy dried nettles. Drying takes the sting out and is a gateway to many medicinal uses. It is possible to purchase fresh seasonally from herb farmers who also have online stores such as Zack Woods Herb Farm. Dried nettle leaf is also available.There are three distinct parts to nettles that all have different medicinal qualities and each is available in dried form. Mountain Rose Herbs sells nettle leaf also as powder or liquid extract and also in capsules.
A personal favorite herb grower, Healing Spirits Herb Farm in the Finger Lakes Region of New York, offers nettle leaf, root, and seed dried and tinctured. Herbalist & Alchemist also offers tinctures for each plant part, as well as formula combinations and nettle leaf in a capsule formula called Osteoherb. Nettle tea bags may also be purchased at most places where herbal teas are sold and also from online sources such as Amazon.

Characteristics

Sting, more than just a name. The painful stinging hairs of nettle easily pierce through skin with even the slightest touch or pressure, ejecting an irritating fluid that causes inflammation and burning. The nettle rash leaves large, red, sore welts that itch and throb. I have never had a nettles rash but my arm has brushed up against them, which caused an immediate tingling and warned me to back off. Nature provides and the best rash anecdotes often growing nearby as companion plants. Jewelweed, the best known, plantain leaves, burdock leaves, chickweed, and yellow dock all cool the burn and relieve pain. If none of these are near, the itchy rash is not long lasting. Formic acid. responsible for this reaction does not hold up well to age or heat, both of which inactivate the chemical in the venomous fluid. So using cooked or dried nettles unlocks the potential of this powerhouse medicinal herb. Nourishing, cleansing, restorative, tonifying, and nutrient rich nettles have long been used as an end of winter celebration and spring clearing cleanse. Nettles tip the top of the scale for protein content in a green vegetable. Many minerals and phytonutrients that we lack in our daily diets are abundant in the nettle leaf. Calcium, iron, potassium, sulfur, silicon, trace elements, flavonoids, carotenoids, vitamins C, A, and K, all are readily available. Chlorophyll, a needed diet supplement for help with detoxification and liver support abundantly lives in nettles. Chemical constituents include formic acid, mineral salts, ammonia, and carbonic acid. Energetically cool and dry, nettle encompasses multiple herbal action categories including stimulating tonic, astringent, anti-asthmatic, alterative, nutritive, styptic, and restorative to the kidneys. Besides the physical contact precautions, nettles have no safety precautions.

Taste

The rich, green, mineral salt taste of nettles speaks to its powerful nutrition. Cooked fresh nettles have similar taste to spinach, a sweet, slightly bitter, earthlike flavor. Mint and lemon both marry well with nettles.

Aroma

There are not many plants that conjure the color green from the olfactory experience more than nettle. It smells green like grass, but gentler like mild spinach.

Folklore

Studying the etymology of the Latin genus, Urtica, unravels some interesting nettle history. Urticaria is a medical term for hives, itchy red or white raised patches on the skin caused by an allergic reaction. Nettle rash has been informally referred to as hives. Urtication describes the itching, burning sensation of the hives. Ironically, urtication in ancient Roman times denoted a remedy used to counter-irritate skin, in other words a treatment that used nettle’s stinging chemicals as advantage. Stalks of nettles tied together were rubbed, chafed, or flogged onto a numb or stiff or arthritic limb or joint. The resulting nettle rash stimulated circulation to warm numbness and relieve pain. This remedy proves as effective as some modern arthritic pharmaceuticals. Urtication seems to have originated from Roman soldiers who used it while they were on conquest invasions. There is ancient documentation that nettle seeds were originally planted in Britain when Julius Caesar made his first unsuccessful invasion around 50BC. Roman soldiers heard that Britain was much colder than Rome so brought seeds to be prepared. Nettle itself has a meaningful etymology; deriving from the Dutch noedl, needle. Perhaps this comes from nettle’s employment as thread. The plant’s stalk fibers resemble hemp or flax and were used to make cloth. Hans Christian Andersen wrote in his fairy tale, The Princess and the Eleven Swans, of swan coats woven with nettle. In real life, strong nettle thread was used for linens and fishing twine, especially in Scandinavia and Scotland. The strength and sting of nettle evolved to a folkloric belief that this plant provides protection from terrors such as lightening, home invaders, and hostile spirits. Additionally, this green goddess offers mother-like nurturing through its nutritional abundance and nourishing support. Nicholas Culpepper considered nettles to be astrologically linked to Mars with heat that burns away winter coldness and damp to restore vitality in spring with pure freshness. Appropriately, it is also associated with the fire element.

Culinary and Cooking

Fresh nettles epitomize seasonal eating. The only time to eat nettles is when the leaves are young, which means springtime dining on this nutrient dense green. By the start of summer, older leaves garner a grainy quality when cooked which is unappetizing as well as indicative of undesirably edible chemicals such as chysataliths that may irritate the digestive and urinary systems. As the weather turns cooler in September and October, new growth may sprout and these leaves would again be appropriate for eating. Beyond wearing gloves when handling fresh nettles, steaming for at least 15 to 20 minutes will assure the stinging chemicals are inactivated. Maude Grieve, in her classic work, The Modern Herbal, (it was written in 1931, so really not modern at all) offers detailed instructions, which seem to make good sense. See under Herbal Preparations, below. Mrs. Grieve additionally provides a recipe for herbal beer, which she describes as a refreshing summer drink alternative to ginger beer. The recipe calls for a pailful of washed nettles, other nutrient dense herbs such as dandelion and cleavers, and 2 gallons of water. Ginger and a fermenting yeast mixture round out the brew that has a remedy history for relief of gout and rheumatic pain. As the quest for better nutrition continues, interest in wild greens grows. Wild food foragers would not blink an eye if served a plate of steamed nettles for dinner; however definitely would if raw in a salad or smoothie. Do not eat raw nettles or handle them raw with your hands. Wear gloves or pick them up with tongs. Upon getting past the initial obtaining and preparation of fresh nettles, they can be used as any other green and are an excellent, nutrient dense addition to eating regimes. Nettle soup, an easy and popular way to cook nettles, also locks in the nutrients. Here is an easy recipe. Culinary options are limited only by your imagination. Nettles can substitute for spinach in anything. They can be added to breads, potatoes, rice, pasta, blended to pesto, infused in vinegar for salad dressing, and as a tea can be used as a beverage or substitute for broths.

Beneficial Qualities and Traditional Uses

David Hoffman, a well-known and respected herbalist, teaches when in doubt, give nettles, which speaks to its power and diversity as a readily available herbal remedy. When considering the vast healing potential for nettles, separating this plant into its parts helps understanding as each contains its own magic.
Nettle Leaf
Nettle’s green leaves nourish through the richness of their nutrients supporting healthy blood, its flow through blood vessels and hard to reach areas like bones, hair, teeth, and nails. The nourishment of nettle leaves impacts weakened skin that tears and bruises easily. The nutritious offering of stinging nettle supports body structure and blood in an awe-inspiring fashion, providing essential nutrients often deficient. Nettle leaf tea has historic use as a remedy for scurvy and is well known as an alterative or blood purifier. Its mild alterative action gently stimulates the liver, digestion, and circulation It aids the body in waste product removal leading to traditional use for gout, gouty arthritis, kidney stones, excess phlegm or mucus. Folk herbalists employ nettles as a spring cleansing herb. Nettle leaf is particularly strengthening in anemia especially for pregnant women, osteoporosis and bone fractures, varicose veins and fragile capillaries, brittle nails or hair, and frazzled nerves.
Nettle Root
Where nettle leaf seems to be a woman’s ally, the root may be a man’s. Nettle’s thin, hair-like roots are best known for support of a healthy prostate and the treatment of benign prostatic hyperplasia (BPH). Especially when combined with other herbs such as saw palmetto, nettle root effectively relieves symptoms of enlarged prostate including decreased urinary flow, incomplete bladder emptying, post-urination dripping, and a constant urge to urinate. Nettle root contains sterols and lectins, which stimulate immune response to also make it useful for allergy relief.
Nettle Seed
All nettle parts benefit kidneys, but nettle seed seems to hold the strongest restorative ability. Herbalists have reported the ability to treat glomerulonephritis and restore function enough to decrease need for dialysis in some cases.
Tonic describes nettles appropriately as it truly can restore vitality and replenish energy through its amazing vitamin and mineral content filling in where depletion exists, by strengthening metabolism, liver function, weakened kidneys, alleviating allergies and symptoms of PMS, and supporting strong bones and joints. The nettle sting promises a gentle burn well worth the discomfort.

Herbal Preparations

Infusion

Nettle tea prepared with 1-2 teaspoons dried nettle leaf and 8 ounces hot water must steep longer than other herbal tea infusions. Best practice for optimizing extraction of minerals is a one-hour steep.

Fresh

Wear garden gloves when gathering fresh nettles. When nettles have grown to just 6-8 inches in height, snip off the young tops. Place in sink and wash under running water, stirring with a wooden chopstick or spoon. Transfer to a saucepan with lid and bring to simmer without adding additional water, just water clinging to leaves after washing. Cover and simmer for 20 minutes.

Powder

To get the full nutritional benefit from nettles, dried and powdered nettle leaf eaten versus infusing is the desired preparation. There are two reasons, first eating the whole leaf is best, but second to that is using dried instead of fresh. Instead of attempting to find ways to eat dried nettles, taking them powdered in capsule form is an easy method.

Vinegar

Nettle makes the perfect herbal vinegar infusion because vinegar extracts a higher percentage of its minerals than water or alcohol. To prepare a culinary vinegar it is not necessary to exactly measure ingredients. Fill a clean mason jar approximately half full with dried nettles, add vinegar to cover by at least two inches. It is best to use organic vinegar, but the actual type is left to personal preference. Apple cider or balsamic vinegars are commonly used. Cover the jar with a bit of waxed or parchment paper and then jar lid. Keep in a cool place for 4-6 weeks and then strain, reserving liquid.

Tincture

Standard tinctures use grain alcohol diluted with water to reach an alcohol percentage best known to extract optimized plant constituents. Nettle root and seed must be prepared as tinctures, not tea. The preparation for each is one part nettle with 5 parts menstrum. For example for 4 ounces of nettle root is best made with 20 ounces of a 30% alcohol mixture and 4 ounces of nettle seed is best prepared using 20 ounces of 45% alcohol water mixture. Nettle leaf requires the addition of vegetable glycerin. Tinctures once prepared must be kept in a cool, dry place for 4-6 weeks and then strained, reserving liquid.

References

Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.

Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.

Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.

http://umm.edu/health/medical/altmed/herb/stinging-nettle

Plant Profile: Hawthorn

Botanical Information

Latin Name

Crataegus oxycanthoides or Crataegus momgyma

Plant Family

Rosaceae

Common Names

Whitethorn, Mayblossom

Part Used

Leaf, flower, and berry

Growing it

A tree with the virtues of hawthorn could benefit everyone’s garden or yard or at least grow nearby. Having said that, this luxury is not mine, but my planting dreams definitely include hawthorn. This tree boasts hundreds of species variety, but the most commonly referenced for herbal medicinals are the English Hawthorns. Each species grows differently with varied hardiness. Generally a slow growing tree, it reaches moderate 15-30 foot height, but often is contained to a smaller shrub or hedge. The small white flowers bloom in clusters right at May’s beginning thus bestowed the nickname Mayblossom. While gathering full bloom flowers, the leaves are harvested as well because it is difficult to separate the two parts. Perhaps the major hawthorn deterrent arises from branches with large 3 to 5inch thorns interspersed within leaves. Birds love this thorny provision of safety from predators. The berries hang low on branches so the thorns do not usually interfere with picking if care is taken. The red, round berries called haws resemble mini-apples and appear in early autumn. By the end of October they achieve their sweetest best. Each berry has seeds, the number depending on the species (monogyma means one seed). Most have three to five seeds, which like cherries or apples must not be eaten. Once picked, the task of separating haws from branches takes time, but I find that most herb harvesting has some consuming aspect to it. The end result is well worth the effort. If you wish to attempt growing a hawthorn tree, seeds can be purchased from Horizon Herbs.

Buying it

Several options exist for purchasing hawthorn in all forms: dried, powdered, tinctured, in capsules and preparations such as honey, solid extracts, and syrups. Dried hawthorn berries also commonly act as an ingredient in herbal tea blends and extract formulas because of the truly tonic and restorative nature of this plant. Without access to a hawthorn tree, I resort to reliable sources for purchasing hawthorn berries or flowers and leaves. Mountain Rose Herbs sells dried hawthorn leaf and flower in 4oz, 8oz and one pound packages and hawthorn berries dried, powdered, and in capsules. Occasionally the berry’s seasonality limits stocks.
Frontier Co-op, sells herbs in bulk form, offering 1 pound packages of berries and leaves/flowers.
Herbalist and Alchemist, my first choice for herbal tinctures, sells hawthorn tincture that is a mix of berries, flowers, and leaves. The owner of the company, David Winston is one of the leading authorities of herbal medicine and teaches that by using the part mixture, the full power of the plant can be achieved. The company also makes hawthorn solid extract from the berries, an antioxidant packed scrumptious spread eaten by the spoonful. Several of Herbalist & Alchemist’s compound formulas target the heart, both physical and emotional and all contain hawthorn in the blend. One in particular called Grief Relief, a formula created by David to address sadness that lingers and seems to not go away exemplifies the beauty of combining herbs to nourish the emotional aspect of healing for the heart.
Hawthorn tea bags are available from Alvita and Traditional Medicinals. Hawthorn jelly and syrup options are available on Amazon.

Characteristics

Hawthorn’s etymology offers clues to its character. Literally translated hedge with thorns, haw means hedge in Old English, it also carries the name whitethorn because of its white bark and mayblossom because flowers bloom in May. The Latin Crataegus derives from the Greek words kratos meaning hard and oxcus meaning sharp as in thorns. Indeed hawthorn’s hard bark burns hot and long making excellent firewood. Various parts contain different chemical compounds. Flavonoids and phenolics in leaves and flowers while berries also contain high amount of tannins. Mixing all the parts in preparations renders the highest benefit. Nutritionally, the berries offer a rich antioxidant source being high in vitamin C, rutin, proanthocyanins and quercitin all of which provide protection from free radical toxin damage within cells. Hawthorn provides two vital trace minerals, selenium and chromium, both often deficient in the standard American diet. With all of its effect on the heart, there is no evidence of danger in using hawthorn along with medications for the heart; however, it is best to consult with a health care practitioner if this is the case for you.

Taste

One of the more puzzling nicknames for hawthorn is Bread and Cheese. Really, you may wonder. I have not tried, but hawthorn leaves carry the distinction of tasting like cheese. Especially in days of food scarcity, this nickname was used to encourage using hawthorn leaves as food. No one who writes about this taste reputation reports it as actually true. Perhaps this is more related to smell than taste, see below. The berries while used commonly as food condiments, blend sour and sweet flavors. The lean more to sour makes them not an eating berry and likely the reason uses involve the addition of a sweetener. Jelly or jam for example.

Aroma

Hawthorn flowers place low on the exquisite perfume scale. Instead of floral their scent is rather musky. The reason incorporates the fact that flies and bugs pollinate hawthorn flowers, which creates a stink rather than the bee’s sweet smell. The odor has been associated with that of sexual arousal, which gained the flowers an aphrodisiac reputation. Hawthorn berries have a distinctive fruit smell, somewhat on the sour side like their taste.

Folklore

Most of hawthorn’s traditions and folklore arise from Old English customs. May Day rituals naturally included signs of spring as the celebration was bound up in crop fertility blessings. On May 1st, European hawthorn varieties were covered in blossoms barely allowing leaves to show through. Thus, the tree is intertwined with Mayday ceremonies such as gathering branches and flowers and making crowns with thorns. Contrasting mystical beliefs range from protective to evil to superpower, witches brooms and thorny crowns, marriage traditions to funeral rites. A prickly hawthorn hedge symbolizes a living fence protecting property and setting physical and spiritual boundaries. Hawthorn amulets placed in homes and worn as necklaces also were thought to hold demons at bay. European folkloric wisdom advises never to cut down hawthorn trees, as they are portals to the fairy world. Branches were placed at the threshold of homes to protect from evil entry, but not brought inside for fear that mischievous fairies would come in as well. Several different marriage traditions involve decorations and dancing using hawthorn branches. A hawthorn thorn crown may have been placed on Jesus’ head before his crucifixion, which led to sacred elevation of the tree in Druid culture. Associations with fire and planet Mars signify cleansing, warmth and a heart connection. It is a tree of protection, enchantment and love.

Culinary and Cooking

Culinary uses of hawthorn perform more like condiments than main courses. Edible hawthorn berries, like many other fruits have seeds which like apple seeds or peach pits are not to be eaten due to a cyanide like substance. The taste of hawthorn berries although sour lends itself to jams, jellies, and preserves. In China hawthorn berries, referred to as haws sold as candy. Haws dipped in boiling sugar water are then placed on sticks and sold by street vendors. Packaged candies are processed fruit roll-ups by pressing hawthorn berries and sugar into leather type snacks. The sweet and sour flavor of hawthorn berries marries well with other berries and nuts as well as with spices such as cinnamon, nutmeg, vanilla, and cloves. Simmering hawthorn berries with apple cider vinegar; then straining out seeds and mixing pulp with spices, raisins or other dried fruits, and sugar can make chutneys. Another version can be called Haw Ketchup. Both condiments are more common in China where hawthorn is used to help digestion.

Beneficial Qualities and Traditional Uses

Hawthorn scores three pearls. Two relate to the heart, both physical function and emotional. Its versatility as a children’s remedy covers the third. When the heart needs restoration, think hawthorn. It is specifically indicated as a tonic for the heart and circulatory system. Hawthorn magically knows how to do what is needed whether it is gentle stimulation or calming, whether treatment or prevention for a heart problem. The key to hawthorn rests in its ability to nourish through opening and improving arterial blood flow to the heart, which in turn strengthens the muscle. Traditionally, hawthorn berries have been used for irregular heartbeat, high blood pressure, chest pain, atherosclerosis or hardening of the arteries and even heart failure. Somehow amazingly, this plant transcends both physical and emotional heart health. As a nervine, hawthorn is used for restlessness, irritability, nervousness, and anxiety. Through its calming effect on the nervous system and the heart, hawthorn improves focus especially for those who have trouble settling down, as is the case for people with attention deficit disorder. Here the third pearl jumps out of its shell as a diverse children’s remedy. There is evidence to support its use in protocols for those with autism as well as learning and focus difficulties. Fundamentally, hawthorn tastes good and lends itself to easy methods of administration such as solid extracts, jams, and teas. Hawthorn is anti-inflammatory, antispasmodic, and antioxidant and can be used as part of protocols for rheumatoid arthritis. In Chinese medicine, the sourness of hawthorn berries translates to liver support and detoxification fighting sluggish digestion. Traditional practice believes hawthorn particularly helps fat digestion. Hawthorn berries are often combined with meats as digestive aids. Perhaps the most beautiful image for hawthorn’s medicinal effect is what herbal elders know as healing the broken heart, specifically extended grieving, hearts that do not seem to heal with time. How they know this I do not know, but it is used for intense and prolonged sadness, post traumatic stress disorder as well as chronic grief. In this way, hawthorn represents the true magic of plant medicine.

Herbal Preparations

Infusion/Decoction

Dried ground or powdered berries can be infused, but if whole dried berries are used a decoction is the best method of preparation for tea. Either way, measure 1-2 teaspoons berries to 8 ounces of water. For infusion, pour hot water over powdered berries and steep for one hour. For decoction, combine berries and water in small saucepan, bring to low boil, then reduce heat and simmer covered for 20 minutes. Remove from heat and allow to steep for additional 40 minutes.

Honey

Hawthorn berries produce a lovely rose-colored honey with a touch of fruity taste. To prepare use equal parts honey and dried hawthorn berries. Heat in double boiler over small amount of simmering water for approximately 6 hours. Strain while still warm, pushing on berries to extract as much honey as possible. Some type of press, such as a potato ricer can be used to press berries and extract as much honey as possible.

Syrup

Prepare hawthorn infusion or decoction as above. Measure 8ounces of hawthorn tea and place in small saucepan with 1cup of organic sugar. Bring to simmer, stirring frequently until sugar is dissolved. Continue to simmer for 30 minutes on lowest heat setting until slightly thickened.

Jam, Sauce, Preserves

Traditional Chinese cuisine incorporates the sour taste of hawthorn sauce or jam as a digestive aid. Fresh hawthorn berries are soaked in salted water for 20-30 minutes, then washed. In food processor, pulse hawthorn berries with water until smooth. Place berry puree in a saucepan, add organic sugar to taste and simmer with lid slightly ajar for 1½hours. Halfway through cooking, add 1Tablespoon lemon juice. Pour into jars and allow to cool at room temperature.

Cordials

Many recipes exist for making liquors and cordials with hawthorn. One example is to heat on very low heat 1cup honey with dried hawthorn berries, 1 cinnamon stick, 4 cloves, 1 grated nutmeg, and chopped peel of one orange. Pour all into a wide mouth glass jar and cover with brandy. Seal with a lid then leave in cool dark place for 6-8 weeks. Strain, reserving liquid.

Tincture

The traditional method for preparing hawthorn tincture involves the addition of vegetable glycerin to prevent clumping. The best way to prepare a tincture is to mix all parts of hawthorn, using half berries and half flowers and leaves.

Flower Essence

Prepare flower essence on a sunny day. When flowers are in full bloom, pluck them from leaves and branches in the early morning before the sun begins to shine too brightly, but enough that the dew has evaporated (mid-morning). Pour 32oz spring water into a large, clean glass bowl and cover water with hawthorn flowers. Place the bowl in a safe place where direct sunlight can infuse the flower essence into the water. Allow to sit for at least three hours then remove flowers using a wooden slotted spoon, skewer or chopstick. Measure water, pour into a glass bottle and add equal parts brandy. (for example if you have 8oz infused water, add 8oz brandy)

References

http://umm.edu/health/medical/altmed/herb/hawthorn

http://www.herbsociety.org
http://www.chinasichuanfood.com/hawthorn-jam-recipe/

http://www.greatbritishchefs.com/recipes/hawthorn-berry-recipes-foraging

http://www.sacredearth.com/ethnobotany/plantprofiles/hawthorn.php

Plant Profile: Cardamom

Botanical Information

Latin Name

Elettaria cardamomum

Chinese Name

Bai Dou Kou

Plant Family

Zingiberaceae

Part Used

Seed or whole dried fruit

Growing it

Cardamom’s native home exists in the tropical climate of Southeast Asia and India. Here it grows best in monsoon territories nicknamed the Cardamom Hills but actually the Western Ghats, a mountain range paralleling India’s western coast. This region thick with exotic plant life produces spice herbs including coffee, vanilla, black pepper, nutmeg, cloves, and cardamom along with other medicinal plants. Although growing cardamom, even in a greenhouse is risky at best in my Northeastern United States, appreciating this herb’s botanical traits promotes a connection to it as a living plant not just a medicine and food. Cardamom grows perennially, enduring year after year. The leaves spread large, broad, sword-shaped and dark green up the stem shoot as high as 20 feet. A light green, oval shaped seedpod considered the fruit, yields the spice. Each seedpod has three chambers containing an aromatic, pungent seed. These seedpods mature over a 3-year period readying for harvest. They turn a light brown when dried then can be gently broken open. The small seeds are a dark, reddish-brown color and best opened just prior to use. A paper-like tissue surrounds each seed that can be gently removed or ground with the seed actually making the grind smoother. They crush easily with a mortar and pestle or in a spice grinder mixed with other herbs, but alone the seeds, a bit too small seem to just whirl around.

Buying it

Buying cardamom as pods, either green or brown, promises intensity. Once ground, cardamom loses flavor and becomes perishable. It is best to grind the seeds just prior to use. The seedpods will last longer and can be stored for up to one year. To prepare cardamom from the seedpod, place in a mortar and pestle to gently crack the shell and expose the seed covered in a papery husk. Avoid cardamom that appears white. This bleached variety lacks intensity and medicinal activity. Horizon Herbs sells a 50g packet of dried pods grown sustainably in Zanzibar. Mountain Rose Herbs offers pods in 4oz, 8oz, and 1 pound packages, as well as ground cardamom. Cardamom essential oil is also available alone and as a blend with other aromatic oils. Several of Mountain Rose’s different chai tea blends contain cardamom. Herbalist & Alchemist sells cardamom tincture in 2oz and 8oz bottles. Amazon offers organic options from Indian food suppliers and even specialty food stores such as Williams-Sonoma sell jars of cardamom pods. For essential oils, Floracopeia, a company that focuses on producing ecologically responsible, high quality oils, retails a ½ ounce size bottle of cardamom essential oil. It is possible to buy all sorts of cardamom infused products online including syrups, honeys, and wines but I have not yet sampled any of these.

Characteristics

Traditional Chinese, Arabic, and Ayurvedic practitioners founded cardamom’s medicinal mark over 5000 years ago. Stimulating cardamom, a member of the ginger family shares its warming and aromatic traits. While not as hot as ginger, it is more florally fragrant. Also called Capalaga and Ilachi, the Latin cardamomom derives from the Greek word for Indian spice plant, kardamomom. There are actually three varieties: green, black, and Madagascar. Green cardamom is most commonly sought as a culinary spice and medicinal component. A recent study comparing black and green varieties showed that while both lowered blood pressure, black cardamom may be more protective for the liver and heart. Cardamom ranks among essential spices in Indian cuisine and is known as one of the most costly world spices behind saffron and vanilla, the queen married to pepper, the king of spices. The chemical composition of cardamom heavily weighs as volatile oils, including cineol, limonene, borneol, eucalyptol, pinene, sabinene, and camphor. Cardamom’s activity has been tested in animals to provide scientific support for traditional uses. One study confirmed unique phytochemicals in cardamom that stimulate peristalsis in the GI tract, decrease abdominal spasms, and lower blood pressure. Minerals such as manganese and iron are present, but the amount usually used would not make it a nutritional source. Generally, cardamom lends to sparing use because it is potent but also stimulating. As a food spice, cardamom’s safety is without question. If large amounts are used, it can be too stimulating and warming causing signs of overheating internally and externally. This is particularly important during pregnancy to avoid irritation and also for those with intolerance to spicy foods.

Taste

Cardamom stands up with taste, an important way to illuminate the energetics of this herb. The characteristics and properties of a plant are termed its energetics. Tasting herbs is a means to touch them, to feel their actions, to establish relationship with them. The descriptive words do not hold as much meaning as experiencing it on your tongue. Pungent is one of the big categories for taste energetics; put cardamom in your mouth and you will know the taste of pungent. The spicy, powerful flavor has its own medicinal significance distinguished as warming, stimulating, and drying. Cardamom is a pungent tasting herb with descriptions like smoky, lemony citrus, a bit of wood, a touch of sweet, and a hint of flower. The warming rich flavor is most potent right after removal of the seed from the pod. Distinctive and pleasant in small amounts, adding too much cardamom can overwhelm any dish as well as extenuate the energetics, the warming, stimulating and drying effects. A little cardamom goes a long way.

Aroma

Cardamom allows itself to be revealed through its fragrance. Herbs containing a high concentration of volatile oils brandish a distinct and strong smell. Aromatic to say the least, cardamom has a sharp but gentle odor, more floral than its ginger relative. A bit of spice, a touch of sweet, woody undertones, and a sensual element lend cardamom a rich, exotic, warming fragrance. It has been used for its cleansing scent as a small addition to sachets, perfumes, air fresheners, and cleaning products. Scent and aroma, key herbal energetic elements assist with matching herbs to an individual person or situation. Do you crave the smell of chai?

Folklore

There is something mystical about cardamom, tied up in romance, warmth, and ethnic cuisine. Ancient medical practices all hold a place for cardamom. Food as medicine cuisines gently fuse it into their mix. Aromatherapy essential oil blends incorporating cardamom transport back to pleasant days of incense. In African, Asian, and Arabic cultures hospitality begins with the offering of a beverage. Special blends of teas and coffee welcome visitors in almost any situation. Cardamom coffee holds a particularly significant place in this custom. The visitor must know that the more cups accepted the deeper gratitude for the hospitality received. Cardamom takes its place with aromatic spices considered as aphrodisiac. Nicholas Culpepper, a 17th century English physician and herbalist, who put emphasis on the connection of plants and astronomy, wrote that cardamom was associated with Venus, perhaps binding it to love charms. Ancient Egyptians used it as incense and perfumes for its exotic and sensual attraction. Cardamom may be specifically indicated because of its ability to freshen breath prior to a kiss. Wrigley’s even produced a gum flavored with cardamom that was later removed from sale due to the determination that a false claim was made about its intensity and breath freshening ability. Traditional use did not serve as evidence, but it could have.

Culinary and Cooking

Distinguishable yet subtle, cardamom balances, supports, and blends with other culinary ingredients. Primarily cardamom wraps all over Indian, Malaysian and Indonesian cuisines in both savory and sweet dishes. A dose of both black and green cardamom fuse into garam masala, the Indian spice blend staple for curries whether meat, vegetarian or rice. Together with black pepper, cloves, cinnamon, nutmeg, bay leaf, and cumin the name garam masala speaks its impact on food. The Hindi word garam means hot; masala a mixture of spices. Garam masala is more than just flavoring. Ayurveda uses spiced food as medicine to elevate warmth in the body. Indian cooking often calls for spices to be heated in oil as a first preparation step, which releases the oils, enhances flavor and liberates medicinal abilities. The spice blends are then mixed into curries, condiment mixtures referred to as pickles, and desserts. Other masalas, such as masala chai, blend into teas and coffee. Cardamom coffee called gawha symbolizes a special hospitality sign. Cardamom’s history tells of Viking merchants traveling through Russia, trading spices and becoming enamored with cardamom, taking it home with them to become a Scandinavian pastry and bread specialty. In baking cardamom enhances flavor especially with chocolate, cloves, ginger, cumin, cinnamon, cashews, coconut, and almonds. Mulled wine, a holiday and winter season warmer also uses spice blends containing cardamom.

Beneficial Qualities and Traditional Uses

Herbalists rarely use cardamom as a single herb remedy not only because its strength can be overpowering, it also lends itself ideal for the herbal formula concept. A pinch of cardamom goes the distance. Intermingling with other spices to blend flavor and partner in impact has always been its best use. While taste often hinders acceptance of herbs, this quite not the case for well-known spice mixtures used in chai blends or ethnic curries where cardamom blends with cinnamon, allspice, cloves, star anise, ginger. Perhaps the most outstanding employment for cardamom functions as a carminative. This action relieves digestive gas causing flatulence and/or abdominal bloating. The natural energetic heating ability to warm interior cold is responsible for much of its medicinal capacity. Warmth stimulates appetite digestion and metabolism. By increasing peristalsis and production of hydrochloric acid (HCL) critical to our body’s ability to begin the digestive process, cardamom can play a key role in the quest for improved gastrointestinal function. When digestive fire runs cold a feeling of fullness even without overeating, nausea, diarrhea and constipation take hold. The warmth of cardamom is a gentle welcome heat, not fiery like a pepper. Traditional practices like TCM view cardamom as having the ability to move energy or qi and dissolve dampness that slows down digestion, alleviating bloating and gas. This will also help relieve pressure in the chest from indigestion. Additionally, cardamom is strongly antibacterial which combined with its damp dissolving ability lends to traditional use for treating food poisoning, bacterial diarrhea or dysentery. Antimicrobial actions are in fact a strong suit for cardamom. Antifungal constituents such as carvone and caryophyllene fight fungal infections such as candida overgrowth especially in the upper respiratory tract, thrush, yeast infections, athlete’s foot, and candidiasis skin conditions. It can be used as a topical application for the skin and also taken internally. Bacteria that cause sore throats and laryngitis do not stand a chance against a mixed tea blend of cardamom, sage and thyme, which clear and soothe at the same time. Traditionally, cardamom seeds were used for oral and mouth care, chewed to freshen breath and inhibit bacteria that cause plaque formation. In the spirit of food as medicine, Cardamom rice porridge taken by the spoonful throughout the day has been used traditionally for appetite loss and anorexia related to illness. Research studies reinforce traditional practices using cardamom to lower blood pressure, promote restful sleep, and act as an antioxidant.

Herbal Preparations

Infusion

It is best to freshly powdered cardamom seedpods before making into a tea infusion. Use ¼ to ½ teaspoon cardamom powder with 8 ounces hot water and steep covered for 15-20 minutes

Decoction

Often cardamom is prepared with other herbs in a decoction. If this is the method of preparation for tea, simmer the other herbs first and add cardamom toward the end to avoid destroying the sensitive volatile oils. Often the decoction is most effective if taken while still warm.

Syrup

Begin by preparing a strong cardamom tea using ¼ cup dried cardamom pods and 1 cup of hot water. It is best to powder the cardamom pods. Combine in small saucepan, bring just to simmer, remove from heat, cover and steep for 15 minutes. Add 1 cup of sugar (syrup recipes often call for 2 cups sugar to 1 cup water but makes an extremely sweet blend, do what you prefer). Turn heat to low and bring to simmer, stirring until sugar is dissolved. Continue to simmer over low heat for approximately 20 minutes until thickened. Stores in refrigerator for 2-3 days.

Powder

Grind seeds and pericarps, the papery seed cover, just prior to use to retain optimal potency. Ten pods equals approximately 1½ teaspoons when powdered.

Wine

Making mulled wine leaves room for individual taste and preference and there is no one exact way. Cloves, cardamom, cinnamon, nutmeg, ginger and orange peel usually are prepared as a syrup (mixing in a saucepan with equal parts water and sugar), then red wine and port or other sweeter wine added. Most often reserved for imparting holiday spirit, mulled wine traditions add or subtract spices and use different types of wines.

Tincture

The precise extraction method for cardamom is one part dried, powdered cardamom to four parts menstrum (60 percent alcohol, 40 percent water). Pour liquid menstrum over cardamom into a dark glass bottle. Allow maceration for up to 6 weeks in a cool dark place.

Essential oil

Made through steam distillation, concentrated essential oil has many uses as an addition to salves, balms, massage oil blends and liniments. As an addition to aromatherapy blends, cardamom essential oil provides stimulation of the mind to improve concentration and reduce drowsiness while overall also imparting a general sense of calm. Cardamom essential oil must always be diluted prior to topical application and is not meant for oral ingestion.

References

Plant Profile: Lemon Balm

Botanical Information

Latin Name

Melissa officinalis

Other common names

Melissa, balm

Plant Family

Lamiaceae

Part Used

Herb, aerial (above ground) parts – leaf, stem, flower

Growing it

Lemon balm lists among beginner gardener’s choice herbs. It prefers moisture and sunshine but also seems to grow in any type of soil and climate. Characteristically, like its mint family relatives, lemon balm is a perennial with the mint signature square stem. It grows bushy and can reach as tall as 5 feet. Recommendations for lemon balm include confining to a potted plant, for in the ground it will take over in an aggressive weedy way. In my own garden, weeds are a terrible problem, one with which I can’t keep up. I feel bad pulling the plants, but I do and even so they grow more quickly than manageable. If lemon balm grows like a weed, I feel ok with that for I rather it than many others. It soothes my spirit somehow each time I bend to smell. Lemon balm is a self-seeder so to prevent too strong a coverage, avoid it going to seed by clipping regular cuttings for your herbal apothecary. Snip or snap off the stems once the pretty petite yellow or white flowers appear and are still in bloom, before they go to seed. Lovely melissa’s hardy nature combined with a concentrated aroma that contributes freshness with pest and disease resistance formulate sure gardening success.

Buying it

For large amounts or if no option to grow, lemon balm is unlikely to be found in grocery store produce departments. Because it does grow easily, dried lemon balm is readily available directly from herb suppliers. Dried lemon balm may lose flavor and aroma, but only partially. It does not; however, suffer any medicinal quality. Whenever searching for herb sources, Mountain Rose Herbs proves a reliable beginning place. Here you can purchase dried lemon balm, lemon balm extract and essential oil. Mountain rose also sells products made with lemon balm such as lemon tea blends and lemon balm hydrosol, a spray made from the distillation of plant material in water similar to essential oil but milder. For fresh lemon balm, a local herb farm is ideal but if that is not a reality, Zach Woods Herb Farm in Vermont will ship live plants in the spring and summer as well as fresh herb although there is a ten-pound minimum. Horizon Herbs sells lemon balm seeds and even has a lime balm, which is an interesting subspecies. At Avena Botanicals, lemon balm liquid extract, alcohol free glycerite, and lip balm are lovely offerings. They also sell several calming tea and extract blends incorporating lemon balm. Herbalist and Alchemist, my go to source for herbal tinctures, offers lemon balm extract in several sized bottles as well as lemon balm glycerite. There are also several compound formula extracts that include lemon balm as an ingredient such as Emotional Relief, Clarity Compound, Thyroid Compound, and Kids Tummy Relief glycerite. These are my favorite sources available for online ordering; however, there are others and bigger names like Gaia Herbs, HerbPharm, and Traditional Medicinals that may be more easily available in supplement stores as well as online.

Characteristics

Plant people and herbalists often reference herbs by their Latin names, which like human titles include a first and last name. Because in Latin, as in several other European languages, the order of things comes in reverse of how stated in English, the first name equates to a surname, designation of the group to which a plant belongs. For lemon balm, Melissa is its genus name; related plants will also have this as a first name. The last name is more individual, the species, a way of describing this particular plant. Many herbs have the species name officinalis, indicating that traditionally herbalists and healers have “officially” used it as a remedy. The name Melissa does not sound to my ears like Latin; however, in Greek melissa means bee, which speaks to the pollinator’s love for this plant and the reason this became its genus name. The common name lemon balm is not a direct translation of the Latin. With such a distinguishing lemony citrus smell combined with its early use for preparing fragrant soothing ointments called balm, there really is no other label that would apply. Distinguishing plant characteristics result from many chemical compounds joining together and for lemon balm essential oils predominate. The essential oils citral and citronellal dominate lemon as these are also in lemons mixed with geraniol (rose-scent) and linalool (lavender). This plant is also packed with antioxidant flavonoids such as apigenin, luteolin and quercitin. Other phenolic components, caffeic and rosmarinic acids, provide additional antioxidant power. Nerol, another essential oil, may relieve gas but also stimulates a special attraction for the disappearing honeybees. Nutritionally, fresh lemon balm contains vitamin C and thiamin (vitamin B1) both of which will decrease in the dried leaves. There are two precautions to take with lemon balm. Topically, lemon balm has antiviral activity, but some people can be sensitive to it and develop dermatitis. Always test a small skin area before applying any topical herb. The second caution involves its mild ability to stimulate the thyroid gland. Large doses of lemon balm should not be used for those with hypothyroid conditions and on medications such as synthroid unless under observation by a physician.

Taste

In the world of herbs, more often than not palatable taste is a problem. Not so with lemon balm. Its name has special meaning, as the citrus sour slightly bitter resemblance to the lemon fruit is remarkable. But lemon balm in the lamiaceae or mint family has no relation to the lemon tree in the rutaceae or citrus family. The pleasant taste makes lemon balm a go-to herb for tea blend additions and can be used to balance other herbs that do not carry such cordiality.

Aroma

Smells can be distinctive. Lemon balm’s is an identifier and also a history maker.
In my herbal studies program we studied each of over 300 herbs individually. My teacher expert herbalist, David Winston, disclosed that he keeps a potted lemon balm plant inside during the winter. He described the uplifting feeling it offers whenever he suffers a down spirited day related to the grayness of winter. He immerses his face into the plant and breathes in lemon balm’s magic. He admits the relief is short term, but helpful. I have tried this and am not sure uplifted is the feeling for me, more a moment of peace as I breathe in the soothing scent. Lemon balm’s essential oils help to define and describe its aroma sensation, predominantly lemon with a touch of rose, lavender, and mint. Historically, this favorable aroma designated lemon balm as high demand. Need for fresh pleasant scent in homes, public places, and on people called for creativity. Beginning in monasteries, monks and nuns used lemon balm growing abundantly in their medicinal gardens to create Carmelite water, so called after Carmelite nuns thought to be the originators of this tonic perfume. Lemon balm with small amounts of angelica, cinnamon, nutmeg, coriander, and cloves infused in wines was valued for its use as cologne. Rosalee de la Forêt is the education director of LearningHerbs.com. Both Rosalee and LearningHerbs.com offer profound opportunities for herbal education. Rosalee is full of recipe ideas that incorporate herbs into cooking. I wish I could be as creative as she is, but I am constantly inspired by her expertise. Here is her recipe for Carmelite water.

Folklore

Imagine ancient Greeks and Romans, Spanish Moors, Middle Age’s physicians and naturalists, Renaissance monks all harvesting humble weed-like lemon balm. This is one amazing aspect of botanical medicine: history brings knowledge of efficacy. Lemon balm’s story began to soar in Southern Europe more than 2000 years ago then spread to Spain, Turkey, and England as its virtues became well known. Mythology and Goddess lore link lemon balm as sacred to Diana also known as Artemis, goddess of animals and the woods. She kept lemon balm close for assistance with her beekeeping. Associations to life’s protection noted by ancient botanist physicians include Dioscorides who wrote of lemon balm’s ability to “sweeten the spirit. Paracelsus referred to lemon balm as the “elixir of life” offering it as royal medicine to prevent senility and impotence. Those who lived strong to an old age drank lemon balm tea each morning. Much folkloric reference and tradition centers on lemon balms sweet perfume. It was used for freshness in homes and to cover sick, unpleasant odors, for cleansing the mind and spirit, for restoration from sadness and melancholy. Lemon balm has a special history of use in monasteries where monks created healing salves and colognes. In the Victorian era when language carried messages in flowers, lemon balm symbolized sympathy, healing, and friendship. Lemon balm is known as a dream herb, a sachet placed under the pillow may help restless sleep and prevent bad dreams. Astrologically, lemon balm has association to the moon and Jupiter, believed to be most beneficial for the signs Cancer and Sagittarius.

Culinary and Cooking

Fresh lemon balm in the kitchen becomes multipurpose as a condiment and a green adding its lemony citrus sparkle to salads, smoothies, sandwiches, fruit cups, marinades, dressings, and butters. In cooking, it infuses flavor to soups, sauces, pasta, rice, quinoa and other grains, eggs, vegetables, and fish. It blends in spice mixtures with parsley, tarragon, chives, cilantro, basil and dill. Lemon balm works at breakfast, lunch, or dinner and especially for dessert. Infuse milk or cream to make sorbet or custard or add to scones, muffins, or cookies. Chopped leaves also provide a lemony topping for ice cream.

Beneficial Qualities and Traditional Uses

Sometimes the mildest herbs are the greatest treasures. Easy to ingest, their gentle action well tolerated and safe for even those most sensitive. Lemon balm’s autograph reads soothing and calming pleasant tasting mood elevator. One of the virtues of lemon balm is its versatility through the life cycle span. Colicky infants benefit from its soothing, calming nature when their nursing mothers drink a blend of fennel, chamomile, dill and lemon balm tea. For children, taste often defines herbal remedies acceptance. Lemon balm is a familiar and well received flavor. Added to other less agreeable herbs, it helps the medicine go down. When children suffer from colds and flus, upset stomach from gas, or a mild headache, lemon balm provides relief especially when mixed with other friendly flavored herbs like chamomile, peppermint, and ginger. Focus and attention can be enhanced even in attention deficit hyperactivity disorders with similar herbal formulas containing main ingredients lemon balm and hawthorn berry. In adolescence, when hormonal shifts cause emotional upheavals, lemon balm provides gentle calming. Stress, a factor in today’s society difficult to avoid, can be mellowed if early in life we learn ways to diffuse it. Lemon balm is like a blanket of peace, calming nervous stomach, reducing anxiety, elevating gloomy moods, and providing relief for sleepless nights. Long revered for its ability to balance emotions and unsettling feelings, moodiness, melancholy and sadness lemon balm gently soothes, comforts, and elevates frame of mind. The cognitive reach of lemon balm stretches even in aging to ease insomnia, calm anxiety induced palpitations, relieve headaches, and reduce Alzheimer’s symptoms. Internally and topically, lemon balm helps to fight viral infections such as herpes or chicken pox. Lip balm made from lemon balm infused oil is especially useful for oral herpes. Topical poultices, a paste of lemon balm leaves and flour, applied to boils or sores can accelerate the healing process. In addition to calming nerves that affect digestion, lemon balm can be used for upset stomach that feels like gas or cramps and prevention of gastric ulcers. It has a mild suppressive affect on the production of the thyroid hormone, thyroxin, and herbalists have used this benefit in hyperthyroidism and Grave’s disease. Large dose caution should be taken for anyone with hypothyroidism or on medications such as Synthroid.

Herbal Preparations

Harvesting

Because lemon balm grows prolific, it can be harvested at anytime especially as it becomes bushy. Thin by about one third by snapping or cutting off the stems. To keep a supply growing, the best place to make the cut is at the upper third of the stem. It will keep fresh like any other herb or can be dried by hanging upside down or in a dehydrator. If large amounts, preserve fresh lemon balm by washing, chopping then freezing either in oil or water using ice cube trays to portion.

Infusion

To prepare lemon balm tea, mix 1-2 teaspoons of dried herb and 8 ounces of hot water in a vessel such as a French coffee press. Steep for 15-20 minutes and then strain. Lemon balm as an addition to tea blends will impart its pleasant taste and is often used by herbalists to balance the strong not-so-pleasant taste of other herbs. Iced lemon balm tea cools summer heat.

Glycerite

This is an alcohol free extraction that tastes delightful, like a fruity cordial, which makes it perfect as a children’s herbal remedy. Glycerites use a mixture of water and glycerin, a sweet, syrupy liquid processed from vegetable oils. A good solution uses 1 part water with 3 parts glycerin (example: 1 cup water, 3 cups glycerin). To prepare, fill a mason jar with dried lemon balm leaves then pour in the prepared water and glycerin solution. Cover and keep in a dark but warm place for approximately 3-4 weeks. Strain, reserving liquid. Pour glycerite into a clean bottle and store at room temperature. To be more technical in measurements, use 1 part lemon balm to 4 parts water/glycerin solution. This translates, for example, to 4 ounces (weighed) of dried lemon balm with 16 ounces of water/glycerin solution.

Tincture

Alcohol extractions of lemon balm can be prepared with the fresh or dried herb. The simple method is to finely chop or grind herb and place in a clean, dry wide mouthed jar and tight-fitting lid. Using 80 or 100 proof vodka, pour into jar to cover the lemon balm completely by approximately 2-3 inches. Cover with lid and store in a warm location for at least 4-6 weeks. Check daily to make sure herbs are submerged in the liquid and gently shake. Strain through a cheesecloth, reserving the liquid. Store in a cool place in a dark colored bottle that you have labeled. The more exact measurement method uses a formula of 1 part dried lemon balm to 5 parts alcohol diluted to 30 percent. If using fresh lemon balm the formula is 1 part herb to 2.5 parts liquid.

Essential oil

The essential oil process uses steam distillation to produce a concentrated product. The yield for one kilogram (2.2 pounds) of lemon balm is just 0.5ml of essential oil. The upper third of the plant is considered the most concentrated source to use. Search for trusted suppliers to avoid adulteration with lemon or lemongrass.

References

http://www.herbsociety.org/factsheets/Lemon%20Balm%20Guide.pdf
http://www.herballegacy.com/Morrison_History.html
Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.
Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.

Plant Profile: Elderberry

Botanical Information

Latin Name

Sambucus canadensis (species native to North America) – American Elder
Sambucus nigra (European species) – Black Elder

Plant Family

Caprifoliaceae

Part Used

Flowers and Berries

Growing it

The Elder, botanical Queen Mother; even its name suggests majesty, wisdom, leadership and authority. Often referred to as a tree, the bountiful elder is actually a shrub, common in English gardens, the North American countryside or on water’s edge. In planned herb gardens, elder bushes planted along edges symbolize protection or guardianship. Not a fussy grower, elder tolerates cold climates and poor soil. In moist soil, the little attention needed is sitting near it on occasion for spiritual inspiration. In full sun, elder bushes grow high as 30 feet, less in the shade to about 20 feet. Elder flowers bloom in creamy white, fragrant clusters, giving way to large bunches of deep purple, almost black berries that droop on the branches from weighty juice. Elderberries, themselves are small, an eighth to a quarter-inch round. They ripen in late August, early September and last for about 15 days. Pollinators, bees and birds, love elderberries and will compete for them but also keep your garden full of delightful song. Elderberry is not for picking and then eating, the seed contains a slightly toxic alkaloid compound and will cause a nauseous feeling. The leaves of elder are also toxic; Native Americans put them behind their ears to repel mosquitos.

Buying it

I have a place in my yard selected to plant elder but when that happens I will still purchase berries and herbal preparations. Waiting for a year or two before picking berries encourages more growth. This is an easy to buy herb with excellent and reliable herbalists who also offer product sales. Buying fresh elderberries presents a challenge, though. At the end of summer they may appear in farmer’s markets especially in the northeast; although, I have yet to find them. Marx Foods, a food supplier available online, advertises frozen elderberries but a five-pound bag cost $110 and that seems expensive. The possibility of buying from small herb farms entices me most. Zack Woods Herb Farm in Vermont, although not close to me, is the first place I look for fresh herbs. To order there is a 10- pound minimum and you must call or email them, but the quality is trustworthy, stellar. They sell frozen elderberries, as well as dried. Mountain Rose Herbs retails dried elderberries, powdered elderberries, elderberry syrup, and elderberry extract. Horizon Herbs also sells dried elderberries. Manufacturing practices and product quality are important when buying prepared herbal products. My absolute go-to source for herbal extracts or tinctures is Herbalist and Alchemist (H&A). Available for online purchase, H&A sells elderberry extracts or tinctures, elderberry glycerite, which is an alcohol-free extraction, and elderberry solid extract, an eat-by-the-spoonful, jelly-like product, so delicious. Another of my most trusted herbal apothecaries is Avena Botanicals. Their elderberry elixir is one of the best tasting. If you have ever used commercially available Sambucus or Sambucol products, consider instead elderberry syrup made from an herbal supplier. That is my opinion, not a criticism. Of course, syrup can be homemade as well. On the other hand, the recipes for making elderberry wine seem daunting, technical and a lot of steps. I purchased Honey Run Vineyards Elderberry Wine from an online supplier. I am not a drinker and definitely not a wine connoisseur; however, this sweet wine tastes delicious and easily offers an adult version of daily dose herbal immune support. Amazon lists a variety of elderberry jams and jellies, some organic. Most exciting of all is a North Carolina farm dedicated to harvesting elderberry.
Norm’s Farm sells dried elderberries, syrups, jams and jellies online. With all of these options, growing elderberry becomes nonessential for your kitchen apothecary to be brimming.

Characteristics

Often a plant’s Latin name holds significance, but is known only to botanists. In elder’s case, Sambucus is common language for those who purchase immune boosting syrup commercially sold by this name. The etymology actually derives from the Greek sambuke, a stringed musical instrument similar to a harp made from hollow elder branches. Medicinal elderberry use dates back thousands of years. The late summer berries are a deep, dark reddish purple that stain hands during gathering. Energetically, astringent berries constrict and slightly dry. They have a cooling quality. Nutritionally, as with most berries, antioxidants such as Vitamin C and flavonoids, particularly anthocyanins, the compounds responsible for their purple color are abundant. Elderberries also provide potassium, calcium, beta-carotene, and phosphorus. The safety profile of elderberry is pristine, there are no adverse effects known making them excellent medicine for delicate populations like children, elderly, and those who are immunocompromised, plus they taste delicious.

Taste

Elderberries are predominantly sour, a bit tart, sweet, earthy. Fresh elderberries contain a chemical compound that cannot be eaten raw, so do not taste them. Cook elderberries or dry them before using in any way. Both change and mellow the tartness a bit. To balance their bite, elderberries combine well with sweeteners in syrups, jellies, and pies or as infusions in wines and vinegars. Their flavor adds a woody yet floral, deep berry richness.

Aroma

Elder’s scent produces negative associations and characterizations that give the smell a bad name. Shakespeare immortalized it as “stinking Elder”. This is not about elderberries, though. As the flowers age they take on a narcotic urine-like smell, that some find unappealing. The fresher the blossom, the less they smell. But, berries smell like berries. I have never smelled fresh elderberries but when opening a bag of dried, the aroma is distinctively a mix of rich fruit, grapes and blackberries.

Folklore

With so much legend about elder, it is hard to know where to begin. The name conjures images of the aged leader and senior community member influential and wise. Matriarchal symbols link Elder Mother, Queen of the Netherworld, and Lady Ellhorn with stories of mother goddesses, feminine wisdom of the Crone, and fairies from the spirit world. Respect for this plant drew from the belief that Elder Mother lived in the tree offering advice to her children and bringing punishment to anyone who used the tree wrongfully. Permission must be obtained from this Mother prior to using any part of the tree to prevent ill fortune. Steeped in European history, elder was recognized for medicinal healing renewal and its ability to ward off evil spirits. Witches, fairies, and the underworld all have relationships with elder trees. Harry Potter’s strongest wand was made from an elder branch. The Elder was sacred to the Celtic Druid, who believed if an elderberry remained on the tree in December it was a gift from the Earth goddess. Wine made from these berries could aid clairvoyance. As part of the midsummer festival, St. John’s Eve, people gathered in a circle holding elderberries that imparted strength and made the devil pass. In the 1980’s, Elton John sang about a different kind of transformation, one of happy bliss in his hit single Elderberry Wine. The lyrics go…can’t help thinking back to the time when you were a wife of mine, you aimed to please me, made elderberry wine, drunk all the time, feeling fine on elderberry wine, those were the days, we laid in the haze, forget depressive times, elderberry wine, elderberry wine. Truly, elderberry wine may be the sweetest wine you will ever taste. Better yet, it has antioxidant properties, so perhaps the wife that Elton John was singing about was keeping her husband happy and healthy at the same time. In 18th century Europe, elderberries were actually used to adulterate more expensive wine. Elderberries added red color as a base to water down wines such as tawny port. Mixtures of inexpensive port, vinegar, sugar, and elderberries were sold as the more expensive port versions. This became such a problem that in Portugal, growing elderberries was forbidden. But ironically, port wine began to be reputed as curing rheumatic pains, sciatica, and neuralgias. As scientists further investigated, the realization that only the port adulterated with elderberries had this effect and pure port wines had no pain reducing benefit added to reverence for the elderberry.

Culinary and Cooking

No fresh elderberry eating. Heat deactivates a toxic chemical, which unleashes them for ingestion so cooked or dried elderberries are magnificent additions to a world of culinary possibility. Jams, jellies, syrups, wines…these are the amazing treasures of culinary elderberries. In 17th-18th century Europe, elderberries were added to cooking for taste as well as their medicinal properties. The elderberry rob, a thickened and sweetened berry juice, was added to broth or other soups as a way of treating colds. Several recipes were published in medical textbooks and pharmacopeias. Elderberries are usually sweetened with sugar or honey to offset their tartness. Varied additions such as fennel, ginger, allspice, pepper and cloves complement their flavor. In addition to jam and jelly, elderberry makes lovely chutney and even ketchup, but most famously, pies and cobblers

Beneficial Qualities and Traditional Uses

Elderberry has been called the remedy “against all infirmities of whatever.” As with many herbs, medicinal evidence exists from the dawn of man. In 17th century Europe, praise for elder reached its height in a medical practitioner’s handbook titled Anatomie Sambuci or The Anatomie of the Elder written in Latin then translated to English and German. Known as “the medicine chest of the country people…” plant material was abundantly available and every part utilized. Flowers contribute much of the medicinal aspects; however, improved quality of life and increased longevity belong to the berry. The antioxidant compounds in elderberries, proanthocyandins and flavonoids, protect the body from free radical damage and oxidation, contributors to diseases such as cancer, arthritis, asthma, and atherosclerosis. Additionally, these compounds strengthen blood vessels such as veins, arteries and capillaries and thus restructure varicose or spider veins. Antioxidants also affect the eyes strengthening sight and protecting against conditions such as night blindness and macular degeneration. Perhaps the nicest benefit of all is its taste. Many herbs are tolerable but not pleasant. Elderberry tastes good, which makes administration to children and taste sensitive adults less difficult. Other less tasty herbs can be mixed in a base of elderberry syrup to make the medicine easily go down.
Immunity and elderberry go hand in hand, they have been married together in history for cold and flu prevention and treatment. In the English countryside where elderberry hedges flourished, wine and cordial remedies were staples long before bottled elderberry immune boosting syrups appeared. Hot elderberry wine before bed was well-known to induce sweating and rid the body of a cold. Elderberry tea with added cinnamon warmed the chills of flus and eased breathing difficulty from congestion. Research now supports these therapies.

The diaphoretic activity of elder stimulates sweating, the body’s natural way of clearing heat and toxins. Antiviral activity present in a variety of elder’s chemical compounds supports its use as a remedy for colds, influenza, and bronchitis. An Israeli virologist, Dr. Madeleine Mumcuoglu, first studied the antiviral activity. Based on long history of traditional use, Dr. Mumcuoglu began researching compounds in elderberry to determine what made it such a good flu remedy. She isolated antiviral compounds and antioxidants that specifically showed powerful effectiveness against influenza viruses both for prevention and improvement in symptoms in the presence of flus. The anti-inflammatory compounds also reduce symptoms, fever, muscle aches, and soreness, speeding up recovery. Based on her research, Sambucol, a commercially available elderberry syrup was developed. It makes sense to use on a daily basis at the worst of the cold and flu season for protection and immune support.

Elderberry juice traditionally was applied topically as a hair dye, the Romans are known for this. The famous visionary 18th century English herbalist, Nicholas Culpepper wrote of its ability to color hair black. Perhaps there is future here in the search for natural beauty products.

Herbal Preparations

Infusion

Combine 2 tablespoons dried elderberries and 16 ounces of hot water in a coffee press or other tea-making vessel. Steep for 30 minutes and then strain.

Juice

This recipe for Rob(thickened juice) from Maude Grieve’s The Modern Herbal combines 5 pounds ripe, crushed elderberries with 1 pound (2¼ cups or 454grams) sugar in saucepan, then simmer until thickened to the consistency of honey, thicker than syrup. Elderberry rob has laxative and diuretic efffects. One or two tablespoons can be added to a cup of hot water and taken before bed to induce sweating and chest decongestion for a cold or flu. Also known as Succus Sambuci, this may be the inspiration for commercially available products such as Sambucol or Sambucus.

Syrup

There are different ways to make syrup and elderberries lend themselves to them all as their rich berry goodness adds sweet flavoring to any of the syrup bases. My favorite elderberry syrup is a recipe from Rosemary Gladstar, a most beautiful and wise herbalist. She recommends preparing the syrup with fresh elderberries, but I do not have access to these so I have always used dried. This syrup uses honey, which adds to the healing quality and immune system supporting aspects of the elderberries. Begin with ½ cup dried elderberries (if you have fresh double to 1 cup). Place the berries in a medium saucepan and cover with 3 cups of water. Bring to boil, then reduce the heat to low and simmer for 30-45 minutes until reduced by about half. Strain through a fine strainer into a large glass measuring cup, you should have about 1 cup of liquid. Add equal portion of honey (about 1 cup) and stir to thoroughly blend in honey. This can be stored in the refrigerator for up to 3 months. To add to the flavor of the syrup, a small piece of ginger and a pinch of cloves can be added while the liquid is simmering.

Honey

Dried elderberries are best for making infused honeys. The water content of fresh elderberries creates a need to keep it refrigerated to prevent mold formation. Combine equal parts dried elderberries and honey in the top of a double boiler. Stir with a wooden spoon to combine. For example, if you are using 1 cup elderberries, use 1 cup honey. In the bottom of the double boiler, bring a small amount of water to a boil, reduce heat and maintain at a low simmer. Place the top of the double boiler pot with the elderberries and honey over the simmering water and heat this mixture for approximately 6 hours, uncovered. Stir occasionally with a wooden spoon. After the infused honey has slowly heated, strain while still warm using a cheesecloth. Alternately, dried elderberry and honey mixture can be heated in a yogurt maker, which is ideal as a low heating element. It is important when making infused honeys to keep the heat extremely low to not destroy any of the medicinal qualities of the honey. If using a yogurt maker, infuse the honey for at least five days before straining.

Wine

Wine making is a bit of a daunting process. There are detailed recipes available online. The method begins by making an infusion of elderberries and water, straining and adding sugar. Then a fermentation additive such as wine yeast must be added and the mixture kept in a warm, dry place to ferment for at least one week or up to six weeks. James Green says of herbal wines that they are more like flavorsome foods, festive and offering the human mind and body mental and spiritual health. Perhaps this is what Elton John was singing about in his song.

Tincture

The specific way to make an elderberry extract uses grain alcohol in the proportions 1 part dried elderberry to 4 parts liquid. The alcohol should be diluted with water to 30 percent. Keep in a cool, dark place and allowed to infuse for 6 weeks, then strained.

Chutney

This recipe is a traditional recipe written in The Modern Herbal by Maude Grieve and uses fresh elderberries but I imagine dried could also be used. The berries are brought to a boil with chopped onion, vinegar, salt, ground ginger, cayenne pepper, and mustard seeds and allowed to simmer until thickened. I have never tried to make this but it sounds like a delicious kitchen immune system boosting remedy, a spoonful a day keeps the doctor away.

References

http://www.sambucolusa.com/store/aboutsambucol

http://anatomia-sambuci.info/

Green, James: The Herbal Medicine Maker’s Handbook. Crossing Press, Berkeley CA, 2000.

Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.

Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.

Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.

Plant Profile: Rosemary

Botanical Information

Latin Name

Rosmarinus officinalis

Plant Family

Lamiaceae

Part Used

Herb (leaf)

Growing it

In places like Southern France, Italy, Greece, and Spain, rosemary grows to three feet in height and blooms in the cool nights displaying pale blue or lilac flowers. Rosemary is a woody perennial evergreen shrub with small spiky leaves, fragrant and hearty. In the wild rosemary has an upright growth pattern. In the garden pruning the stalks after flowering will make for a bushier plant. Cabbage, sage, beans, and carrots make good companion plants. The dry hot summers with mild cool and wet winters of the Mediterranean climate resemble rosemary’s favorite growing conditions. Add misty weather moisture and lots of sunshine, soil that drains well, and temperatures that are 40 degrees or above and rosemary flourishes, growing wild. I have made mistakes in attempting to grow rosemary, an herb I would love to have abundant in my garden, its many uses and lovely purple flowers. First several plants for inside pots did not survive more than a few days. I bought a little plant this spring from Horizon Herbs. Starting from a cutting rather than seed is best. But I planted it in the ground and although it looks ok there now in August, I know it will be miserable if I leave it there once December comes. I am going to attempt to replant it in a large pot and bring it inside this autumn. Rosemary sometimes does not mind growing indoors in a container as long as there is some south side sunshine but it can not survive long in temperatures below freezing. It seems to me that if the conditions are right, rosemary is easy to grow, thought and patience is key if not in the prime climate. There is no best time to harvest rosemary; the sprigs can be cut off the main stem any time.

Buying it

Despite the vast Materia Medica (collected knowledge) of herbalism, using numerous amazing herbs is limited by access to quality products or difficulty in preparation. Wild medicinal plants become sensitive to the impact of human activity in the form of increased demand, over-harvesting, environmental toxins, and habitat destruction. Currently United Plant Savers, an organization dedicated to the conservation and protection of native plants in the United States and Canada, lists 20 medicinal herbs “at risk” and 23 “to watch”. With some herbs there is no choice but growing them to obtain and that is often far from feasible. Being a mainstream culinary herbs, this is not at all so with rosemary. Having a rosemary plant that you can snip sprigs from is delightful, but buying rosemary is easy and no growing is required. Any supermarket will have dried rosemary in the spice section and many produce departments have fresh in packages. Even organic is often available both fresh and dried. Rosemary sprigs can be frozen, so if you only need a small amount from a package, freeze the rest for another time.

Characteristics

Energetically, rosemary is warm, stimulating, and dry. Constituents such as carotenoids prove a good source of vitamin A but you would have to eat a lot and that is unlikely because it has such a strong flavor. The fresh herb has a bit of a sticky resin quality, which can cause skin irritation in people who are sensitive. The essential oil can do this as well. The constituents differ slightly from the leaves to the oil. In the leaves flavonoids, proanthocyanidins, bitters, and volatile oils add nutritional benefits to food as well as function as anti-inflammatories, carminatives, and antioxidants. The oil has more concentrated volatile oils such as borneol, pinene, camphene, and limonene imparting strong antimicrobial and antioxidant properties. Rosemary is a food herb and for that reason has little risk associated with its use. But because of its strength and potency, best practice uses only small amounts. In larger amounts it can cause headaches and actually may be less effective for memory enhancement.

Taste

Sharp, biting, strong and spicy are all descriptions of rosemary’s distinctive, pungent taste. Flavor highlights stand out in fresh rosemary. Drying rosemary mellows the taste a bit. Buying dried rosemary in a spice jar will be even milder, still characteristic and classic though.

Aroma

Rosemary is definitely aromatic; the aroma lingers in the air. Reminiscent of an evergreen mixture of pine and eucalyptus with a pungent fresh unique tone, most of us know this herbal smell well. The fragrance is strongest in fresh rosemary. Just chopping a sprig, the resinous sticky quality will cover your fingers in it.

Folklore

The language of flowers deems rosemary for remembrance. This an expression immortalized in Shakespeare’s Hamlet, illustrating the truth behind communication through plants. Ophelia wrought with guilt and confusion over the murder of her father and her love for Hamlet, loses her sanity finding no alterative but suicide. Her tragic babbling words to her brother Laertes, “there’s rosemary; that’s for remembrance; pray, love remember…” capture a distinctive Shakespeare symbolism as he often used the language of flowers in his writing. Folk tradition of the time linked rosemary to remembering those who have died and was often placed on bodies at funerals. Perhaps Shakespeare was foreshadowing Ophelia’s death with the overt idea that her memories were haunting her. In the Middle Ages, rosemary was revered for multiple life changing meanings. For purification to clear away toxins from the air or as a repellent for evil spirits, rosemary protected. It was spread on floors at Christmas so the cleansing aroma would assure happiness for the year. The lingering herbal scent evokes notions of everlasting love and loyalty symbolized by wreaths worn at weddings in this time. The Latin name, rosmarinus means dew of the sea. A magical story speaks to rosemary’s ability to restore beauty, youth, and vitality. In the 14th century Queen Elizabeth of Hungary, in her 70’s and suffering from rheumatism (inflamed, painful, stiff joints and muscles) visited a hermit who gave her a special blend of rosemary water, also known as Budapest or Hungary water, to protect her from aging. It was actually rosemary infused in wine. The story tells that it worked so well that the 26 year-old King of Poland fell in love with her and asked her to marry him. Napoleon Bonaparte used rosemary water as perfume, Princess Josephine demanded it when they were together, but he became obsessed with using it all the time. Because rosemary has always been known for its ability to help memory, students in ancient Greece wore rosemary necklaces, braided sprigs into their hair, or slept with it under their pillows before exams. Rosemary has always been for remembrance and now science supports the beliefs.

Culinary and Cooking

A bit of rosemary goes a long way in cooking. Master chefs know this implementing balance through mixture with other herbs and discernment of heavy hand. In Mediterranean cultures where this herb grows wild and abundantly, signature dishes include roasted chicken with thyme and rosemary or seafood bouillabaisse with rosemary breadsticks. To capture the flavors of French country cuisine, prepackaged spice blends like herbes de provence mix basil, fennel seed, lavender, marjoram, sage, summer savory, and thyme with rosemary. Using rosemary in this way will help mellow its intensity. A strong taste like rosemary can over power more delicate flavors, so it is best and mostly used with bold, savory foods such as stews, oily fish varieties, roasted or grilled meats, potatoes, and vegetables. It is an herb that can take the heat of cooking so works well as a rub and does not have to be added at the end as recommended for other delicate seasonings. Classical rosemary cookery pairs it with lamb, pork, tuna, tomatoes, potatoes, green beans, apples and pears or mixed with lemon, garlic, olive oil, and wine. Imparting its fragrance and pungent taste, it touches almost every part of a meal. For breakfast enhance an omelet with goat cheese and tomatoes, for lunch in a quiche, soup, or salad. For dinner, all courses, appetizers, as a pizza topping, especially main course meats whether chicken, lamb, pork, salmon or tuna, a flavoring for sauces, sides like roasted potatoes or vegetables, and of course in baking…breads, cakes, cookies, muffins.

Beneficial Qualities and Traditional Uses

Rosemary epitomizes the beauty of herbal medicine, the concept that it is the people’s medicine, the ability to practice and reap benefits in the comfort of your home, under your own discretion. A common culinary herb, there is nothing ordinary about its therapeutic potential. The most ancient medical manuals and practitioners like Galen, Dioscoirdes, Pliny, and many others all revered it as one of the most valuable, cure-all medicinal herbs. Long history surrounds rosemary as a cerebral stimulant and its ability to improve blood circulation to the brain. Effects include decreased symptoms of depression, cloudy thinking or brain fog, dementia or Alzheimer’s disease. This would be awesome enough, but it also improves circulation in other areas of the body by strengthening veins, arteries, and capillaries. By improving circulation, organs that rely on blood flow such as the heart, liver, and kidneys benefit. As circulation becomes stronger the body is warmer, which helps those who are sensitive to cold weather. Peripheral circulation is improved as well to help cold extremities. Anti-cancer research focuses on rosemary’s antioxidant activity and identification of protective constituents. So far, gastric and intestinal cancers have been study. Rosemary improves impaired fat digestion, reducing gas and nausea, and helping to clear toxins or intestinal infections. Rosemary is strongly antibacterial and antiviral so can be used to clear infections such as colds, flus, sinus infections, and sore throats. Rosemary has a multitude of interesting topical uses as well. It is a common addition to creams, ointments, and massage oils for fragrance and preservation. The antimicrobial properties of rosemary, either dried or as essential oil, prevent rancidity increasing shelf life. The essential oil, a few drops added to a massage oil or bath can help to relieve muscle pain. Rosemary tea can be used as a hair wash to stimulate hair growth and eliminate dandruff, but only on dark hair because it is also has a dying effect, which is useful to cover grays if needed. From an emotional perspective, rosemary traditionally is known to clear away melancholy and sadness when other remedies do not work. Perhaps this is because it increases clarity of thought, or calms nervousness, or strengthens self-awareness, or restores a feeling of vitality. Perhaps it is all of this combined or something yet to be discovered among the vast potential of healing qualities.

Herbal Preparations

Infusion

Powdered, dried rosemary is best for tea making. Use ½ teaspoon of herb and 8 ounces hot water, steep in a French coffee press or teapot for 15-20 minutes. The strong flavor of rosemary may be hard to drink alone as a tea unless it is mixed with other milder, pleasant tasting herbs, mint, lemon balm or hibiscus for example.

Honey

Many herb infused honey recipes call for the honey to be heated slightly prior to pouring over the herbs. I don’t like to do this because it is very hard to keep the honey from getting too hot which will kill some of the important enzymes. My preference is to place the herbs in a jar with the honey, mixing with a wooden chopstick and then place in my yogurt maker for about five days. The honey will be warm, but not hot which also makes it easier to strain. Rosemary is good for this method because of its strong flavor. It can be powdered prior to mixing with the honey and then no straining is needed. If no yogurt maker, it is fine to just allow the herbs and honey to infuse together, mix them every day with the chopstick to make sure all of the herbs are touching the honey as they have a tendency to all float to the top. Prior to straining, place the jar in a warm water bath to make the honey a bit more liquid, easier to flow through the strainer.

Syrup

There are two ways to prepare rosemary simple syrup. The first is to prepare an infusion as above. Measure one cup of the rosemary tea, heat in a saucepan until just boiling, add 1cup sugar and simmer until sugar is dissolved. This can be reduced a bit to thicken on a low simmer. The other way is to prepare simple syrup with equal parts water and sugar, for example 1 cup of water, bring to boil in saucepan, add 1 cup sugar and stir to dissolve. Then add rosemary sprigs, remove from heat, cover, and let steep for 2 hours, and strain out rosemary. Either method can be stored refrigerated in a small bottle and used in cocktails or drizzled over cakes or other desserts.

Oil

I love a yogurt maker for making infused oils. The low application of heat to warm the oil will allow the herb’s flavor to permeate into the oil. Making infused oil with rosemary has advantages, especially in comparison to many fresh herbs. Several constituents of rosemary are powerfully antioxidants thus eliminating the concern for rancidity, which is often the case when making infused oils. Fill a small jar with fresh rosemary sprigs, make sure that there are no droplets of water left on the sprigs. Fill the jar with olive oil and allow to infuse for 10 to 14 days.

Vinegar

Simply place a sprig or two or rosemary in a bottle and fill with organic apple cider vinegar then store away in a cool, dark place for about two weeks. There are infused vinegar recipes that call for heating the vinegar slightly or weighing the rosemary to assure a balanced infusion. Neither is necessary. The most important part is to make sure fresh rosemary, if not from your own garden is organic, translation pesticide free and that after rinsing with water, it is completely dry so no water is introduced into your vinegar. For a pretty presentation, the rosemary sprig can be left in the bottle, but after about a month, it may be best to remove to prevent overpowering rosemary taste.

Tincture

The methodical way to prepare rosemary extract is by using 1 part dried rosemary leaves with 5 parts of liquid, usually a mixture of alcohol and water. A part can be whatever you choose it to be. For example, use 1 cup dried rosemary with 5 ounces or 150 milliliters grain alcohol or vodka. A non-alcohol version called a glycerite can be prepared using 1 part dried rosemary and 4 parts glycerin, a syrupy liquid.

Essential oil

Making essential oil is a truly specialized technique. Buying rosemary essential oil is also an exercise in careful thought to obtain the highest quality product.

References

Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.

Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.

https://www.botanical.com/botanical/mgmh/r/rosema17.html

Plant Profile: Dandelion

“Dandelion don’t tell no lies, dandelion will make you wise, tell you if she laughs or cries, blow away dandelion”…Rolling Stones

Botanical Information

Latin Name

Taraxacum officinale

Plant Family

Asteraceae

Part Used

Leaf, root, and flower

Growing it

No instructions are needed to grow dandelion; it just grows. Everywhere. Everywhere, that is, in the Northern Hemisphere. One of the hardiest plants ever is not much found in the South because of its dislike for extreme hot temperatures. The perennial dandelion shows up on lawns, in meadows, fields, and disturbed areas. It is a wonderful plant to have in your yard to support at risk pollinators needing nectar. From a botanical perspective, dandelion leaves sprout directly from their taproot staying close to the ground in a crown formation. Each yellow petal is actually its own flower, together growing on a stalk that may remain low or reach up high. Inside the stem is a milky white substance called latex. The time for dandelion flowers is the spring, my lawn is covered with them then, but by mid June they are few and far between. Depending on the weather, they reappear in the fall as a welcome bit of sunshine. Flowers open in the morning, close at dusk, but after a few days will shut forever and the seeds arise in a fluffy globe that the wind will carry for future planting. A dandelion plant will live for 5 to 10 years birthing new generations along the way. Clean dandelions, exposed to no pesticide or chemical, can be harvested any time, even if in flower. Tender, slightly bitter spring leaves are most desirable for eating. Harvesting roots is reserved for the late autumn when the energy is strongest there. If a root looks very woody, it will likely also be highly bitter.

Buying it

In the spring, occasionally fresh dandelion greens appear at the supermarket. More likely they will be sold at farmer’s markets. I always get a few bunches in one or two of my CSA boxes. Truly if you do not spray your grass or yard, it is easiest to cut leaves to use, but don’t pull the whole plant. Really the only way to get flowers is to use the ones you pick on your own. The best time to pick them is a sunny morning after the dew has dried. In England, dandelion flower picking traditionally is associated with St. George’s Day, which is April 23rd for making dandelion wine that will be ready for Christmas. If unable to locate growing dandelion or if unsure about its freedom from chemicals, buying organically grown or wild crafted dried dandelion leaf or root provides a convenient alternative. The shelf life is approximately one year, so buy smaller quantities and store away from light in jars rather than plastic bags. The marketing of dandelion is mainstream and products can be found in supermarkets as well as specialty food stores. Several tea brands include dandelion leaf or root tea bags. Prepared dandelion products make using it convenient all year long or if short on time to prepare your own. Dandelion honey, syrup, oil, extracts and even the coveted dandelion wine are all available to purchase online.

Characteristics

Dandelion is a poster child of herbalism, the epitome of the use of weeds as medicine. The transforming what is abundant around us into something so useful and diverse. Maybe that is why it is called lion’s ear, it is like the king of the jungle, roaring throughout the land. Tenacious it is, no matter what is done to eradicate it, come springtime, dandelion appears, first the green of the leaves, then the bright buttery flowers. Dandelion grows and flourishes no matter what. But the amazing side to dandelion is it quietly moonlights as a soil doctor. The root system has the ability to break up soil, enriching it and improving its condition. Dandelion is highly nutritious for humans as well, filled with vitamins concentrated in the leaves such as vitamin A with many carotenoids and vitamin C, B-vitamins, vitamin D and hard to get minerals such as calcium, iron, magnesium, silicon, zinc, and potassium. The root is a source of inulin, a prebiotic that stimulates healthy intestinal flora growth and works in conjunction with probiotics. To obtain this benefit, the roots can either be juiced with other fruits and vegetables or powdered and added to oatmeal, yogurt, or applesauce. Capsules can be made from the powder and taken as a supplement as well. While dandelion may not have been the subject of scientific studies to confirm its many uses, it has an unspoiled safety record. The only precautions are for people with blockage in the gallbladder or bile ducts and in large amounts it can be troublesome to sensitive and cold individuals causing a bit of an upset stomach.

Taste

Many Americans don’t readily crave bitter foods and even shun them. Despite the bad reputation, bitter aspects of plants heal many digestion issues that people struggle with every day. Both the leaf and the root of dandelion predominantly taste bitter. Both have an earthy and bit of a salty mineral tang. The flavor from the root hints the slightest sweetness and obviously not the greenness of leaf. Bitter sometimes referred to as peppery in an attempt to make it more acceptable, quite honestly, if tempered with other taste sensations is not a monster. It feels clean, fresh, and easy to digest. Preparing dandelion with a nod to the bitter can be totally transformative and delicious.

Aroma

Dandelion is reminiscent of springtime, maybe childhood lying in the grass blowing on fluffy seed globes and rubbing flowers on your chin. The smell of dandelion is a bit non-descript, with a green, plant-like, clean scent.

Folklore

The name dandelion likely evolved from the mispronunciation of the French dent de lion, meaning tooth of the lion, so called as a reference to the tooth-like serrations of the leaves. From that emerges its most popular nickname lion’s tooth. Many others exist such as priest’s crown, Irish daisy, puffball, wet-a-bed, blowball, and wild endive. When the flower turns from yellow to a globe of seeds it is time for the dandelion to take its place in the line of flowers that predict love. Part of the reason dandelion grows so everywhere is the ease that the seeds blow from the globe into the air. Blow on a dandelion globe with your breath, though and the seeds may not come off so easily, this has folkloric meaning indicating a lack of love in your life. But if they all disperse, love’s passion abounds. If you are not happy with the answer, pick another dandelion, make a wish and blow again. Lore also tells that thoughts and dreams will be carried with the seeds and help make them come true. The number of times needed to blow off all the seeds once told farmers the hour of the day. Not only does dandelion tell time, it reports the weather for it is only in fair weather that the full fluffy seed globe will extend up from the grass, in rain it stays closed tight in a ball, only opening when the stormy weather is past. Astrologically, dandelion is associated with Jupiter with the significance of opening passages and cleansing.

Culinary and Cooking

Plant used as botanical medicines are not always edible and care must be taken as one part may be edible or medicinal another part toxic. Not so with dandelion, the whole plant is safe for both nutrition and remedy. Beginning with the first sprouting of leaves, so tender and just slightly bitter. These can be used in the same way as any leafy green, in salads, on a sandwich, steamed or blanched. Flowers are used for their decoration or they can be made into fritters, syrup or jelly. I have seen dandelion flower recipes for burgers, pancakes, soups, and breads. Most famously though dandelion flowers equate to dandelion wine, boiled then steeped with sugar, ginger, citrus peels and when cooled fermented. Roasted roots have been used as a coffee substitute, but the taste is not the same, nor is the stimulating effect present. I drink dandelion root tea and have come to crave the earthy taste, but it is even better as chai with added cardamom, cinnamon, ginger, and black pepper sweetened with a bit of honey and cream. Both dandelion greens and roots can be juiced and combined with other vegetable or fruit juices. To temper some of the bitterness, add a pinch of salt or a splash of olive or avocado oil to any dandelion dish. The Flavor Bible, by Karen Page and Andrew Dornenburg suggests either vinaigrette, especially if made with anchovies, or toasted nuts as the perfect companions for palatability.

Beneficial Qualities

The traditional therapeutic uses for dandelion spread out over systems of digestion, absorption, and elimination. Ironically, the contrast between those who consider dandelion a weed and those who value it as a precious medicine delineates it either as a pest to eradicate or a treasure. In folk traditions it is often labeled a liver or kidney tonic due to its restorative abilities. Energetically, dandelion is a cooling plant used to release excess heat conditions in the body. The leaf is neutral and the root is moistening. For both, the action is primarily a result of bitterness. It is a stimulant especially for the kidneys and urinary tract as well as liver and digestion. While there is some overlap, the uses of dandelion leaves differ from that of the root.

*dandelion leaf: the stimulating effect of the greens of dandelion effects the kidneys and urinary tract where it acts like a diuretic increasing urine production and elimination. Clinically, using therapeutic doses of dandelion leaf can drain fluid retention that creates edema. Traditional uses include premenstrual bloating from water retention and mild hypertension. Unlike some pharmaceutical diuretics that create need for increased potassium intake, dandelion leaf is such a good source that this is not an issue. Young dandelion leaves, gathered from spring to early summer, are mildly bitter and dense with vitamins, minerals, and phytonutrients. The bitter quality enhances the absorption of these nutrients making dandelion leaf a powerful food. The dried and powdered greens can be combined with other mineral rich herb powders and used to support healing of bone fractures and as osteoporosis prevention. As summer continues, the leaves get more and more bitter so they may not be particularly palatable to eat, but again if dried and powdered or taken as a liquid extract, the bitter quality enhances absorption of nutrients, supports liver function, and may have a positive impact on a lipid profile, lowering triglyceride and LDL levels. There is a milk-like fluid called latex that is found in the whiter parts of the leaf stalks that may diminish warts if applied topically. This latex can cause an allergic skin reaction in sensitive people, so a small amount should be tested first.

*dandelion root: the stimulating effect of the thick, dark brown taproot targets digestion and metabolism especially in the liver. Known by herbalists as a liver tonic, dandelion root normalizes and supports this vital organs work. For example, if there is too much fat in a person’s intake or if their ability to digest it is limited and creates slight nausea, fullness or constipation, dandelion root will stimulate bile flow and digestive enzymes to enhance metabolism. It can assist other digestive processes such as achlorhydria causing reflux or mildly elevated blood sugar. It is often found as a main ingredient in Bitters formulas. Traditionally, in relation to the liver and gallbladder, herbalists have used dandelion root as part of treatment for hepatitis, jaundice, bile duct inflammation, and liver congestion. Symptoms such as constipation, high cholesterol, eczema, and varicose veins have improved with therapeutic doses. Dandelion root contains inulin, a prebiotic that supports a healthy intestinal environment, again improving digestion and absorption. Animal studies have linked dandelion root to prevention of liver damage from toxic substances.
*dandelion flowers: as a rich source of carotenoids, bright yellow dandelion flowers are nourishing to eyes and also provide support to the liver for digestion.

Herbal Preparations

Powdered

Leaves are best gathered in the spring when they are young, but wait to harvest roots until autumn. Dried leaves and roots can be powdered in a coffee grinder.

Infusion

The delicate leaf is prepared as an infusion using 2 teaspoons of dried leaves and 8 ounces of hot water, combined in a glass jar or French coffee press and allowed to steep for 30-40 minutes.

Decoction

Roots, being harder, must be prepared as a decoction where they are first gently simmered in water and then allowed to steep. Use 2 teaspoons of dried and powdered root combined in a small saucepan with 8 ounces of water, bring to gentle boil over medium heat and then reduce to simmer. Cover with lid just slightly ajar and simmer for 10 minutes. Turn off heat, cover pan tightly with lid and steep for 30-40 minutes.

Oil

Dandelion flowers and olive oil combine as a topical application. It is moisturizing for skin and a good massage oil, but the most common use I know is on the breasts to relieve tension and fullness. Fill a jar with wilted dandelion flower petals, cover with olive oil and infuse for 2-4 weeks.

Wine

Dandelion wine is more than a standard infusion of herb and wine. It is sold prepared as a light, summer white wine, similar to Chardonnay and recipes are written in cookbooks and posted online if making your own is preferred. True dandelion wine is made with the yellow flower petals, about one hundred per bottle. The method of preparation involves several steps. First is the gathering of petals, all green parts removed. Second the petals are soaked in boiling water over night, strained and then mixed again with a sugar syrup, boiling water, lemon or orange zest and juice, dried apricots, dates, or raisins, and wine yeast and yeast nutrient. The liquid from this mixture is strained after about 5 days and then fermented for 6 months to a year before bottling. There are different recipe varieties and methods, but it is far more complex than infusing in sherry or port. The standard for herbal wine made with dried roots is 1 part powdered dandelion root with 5 parts wine. This type of alcohol extraction is nice to use in cooking or baking, not for drinking.

Syrup

The preparation of syrups involves first preparing a strong tea, either by infusion for leaf or decoction for root (see above). Measure equal parts tea and sweetener, sugar or honey, and heat gently with lid covering slightly ajar to reduce and thicken.

Tincture

Using the simpler method, fill a jar three quarters full with dandelion leaf, fresh or dry or chopped dandelion root, cover and fill to top with vodka or grain alcohol, cover and store in cool dry place for at least 6 weeks. The precise method is 1:2 parts for fresh and 1:5 parts for dried using 30% alcohol. Tincturing can be technical and exacting or it can be looser, whatever you choose to do, make sure to write down everything that you do and label your tinctures with details.

Resources

• Green, James: The Herbal Medicine Maker’s Handbook. Crossing Press, Berkeley CA, 2000.
• Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.
• Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.
• Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.
• https://nccih.nih.gov/health/dandelion

Plant Profile: Calendula

From Shakespeare’s Winter’s Tale: ‘The Marigold that goes to bed wi’ th’ sun, And with him rises weeping.’

Botanical information

Latin Name

Calendula officinalis

Other Names

Pot marigold, poet’s marigold, Mary’s gold (this is not the same plant as true marigolds)

Plant Family

Asteraceae

Part Used

Flowers

Growing it

In the garden vibrant calendula resembles more a flower and a ray of sunshine than an herb. Calendula transformed my herb gardening into an experience of radiant reward. If there was only one herb to grow, I may choose this one. The reason…this plant with light green, spear-shaped leaves and orange-yellow petals flourishes so a kitchen apothecary fills with uncomplicated preparations and practical uses.

Calendula is tolerant to any soil, limited watering, and requires no maintenance. It likes full sun but will also grow in shade. Planting when temperatures are mild, maximum in the 60’s will make for stronger growth. When temperatures rise in summer wait to plant until the very end, almost into autumn and in about two weeks bright calendula will be thriving and will bud into the winter keeping alive the warmth of the sun and summer. Last year, even after it was snowing in December, two of my plants were still blooming flowers, generating a gasp in me at the welcome sight.

Also called pot marigold, it is an annual plant, existing for just one year, but calendula will also magically reseed itself or save seeds from the very center of the flower for future sowing. Using the calendula that I grow makes me feel good and bad. I hesitate to pick the flowers because they are so pretty, but not long lasting and harvesting before they wilt and look seedy will stimulate more flower growth. That is one of the best parts about growing calendula: each little plant just keeps on giving flowers. It is best to pick unopened flowers, which have a bit more sticky resin, responsible for some of the wound healing ability. Just pop the flowers off the stems, your fingers will feel a bit of the stickiness as you do. Spend an extra minute or two noticing how each calendula flower is just a bit unique from others, truly a nature fascination.

Buying it

Purchasing dried flowers provides ample supply for making various herbal preparations, even if calendula is growing outside. Abundant delicate and light petals are essential to yield the two teaspoons needed for one cup of tea, or one ounce or more to make an infused oil or tincture. While using plant material actually grown from seeds and planted yourself captures the energy and essence of herbal medicine making, relying on your own supply may be limiting. On the other hand, supporting herbalists who are growing and selling for their livelihood is also true herbal community. Receiving a bag of already dried calendula petals makes using it one step easier. I have bought beautifully dried packages of calendula from Horizon Herbs, which is an amazing source for seeds, plants, and dried herbs. I recommend smaller, organic herb farms as suppliers rather than bulk sellers. The difference? First, retaining the energy of the plant through sustainable harvesting practices is more likely and second I wonder on the freshness of bulk herbs. When you smell or taste them, there is a difference from the smell or taste of a flower grown in your garden, which is not so obvious from organic herb farms.

Characteristics

Calendula, nicknamed “sun-bride” is warm and dry like a bright summer day. The luminous orange or yellow color of the petals is vivid and cheerful. Here in the United States, calendula is known as marigold not to be confused with garden marigolds that are not medicinal. In Germany it is known as Niewelkblume or the never-wilt-flower and indeed, it blooms and blooms and just when you think it is too cold for flowers, blooms again. It is a plant that gives abundantly, both beauty and remedy. Although the nutrients in calendula have not to my knowledge been measured, flavonoids and carotenoids such as lycopene, quercetin, rutin, and lutein all powerful antioxidants are identified constituents. Other activity comes form triterpenes and organic acids that are antimicrobial, anti-inflammatory and protect against ulcers. Calendula is energetically neutral so both drying and moistening. Mucilage and resins heal and soothe. In Chinese Five Element theory, the color yellow is linked to the earth element, which among other functions governs digestive processes. It is not surprising then that calendula aids digestion decreasing bloating and bowel irregularity. The actions are gentle enough for infants and calendula has a pristine safety record.

Taste

There is a bitter bite to the flowery taste of calendula, which is a surprise because the fragrance is so sweet. But the taste, especially in dried petals, is actually more tart and nutty than pleasantly honeyed. Calendula is mild enough though to add just for color or decoration and remain inconspicuous.

Aroma

Like so many flowers, breathing in the fragrance of calendula will momentarily transport to a happier place with a shiver of warmth in the shoulders and back reminiscent of sunrays. It is a mixture of caramel spice with a touch of woodiness from its essence. The honey-like aroma gets lost in the drying of calendula and also in baking.

Folklore

In certain traditional practices plants, like people, are assigned an astrological correspondence to elements and planets. Nicholas Culpeper, a seventeenth century British herbalist, brought this concept to Western herbalism. While it may not be scientific, it is interesting. Calendula is associated with the sun likely because of its color and radiating shape. With that it possesses solar warming and healing strengths. Early warriors took advantage of calendula’s wound healing on the battlefield using flowers as part of bandaging to promote healing, decrease scarring, and keep infections at bay. In contrast, Roman, Greek, and Asian traditions valued calendula for rituals and ceremonies because of its radiance. The golden yellow blossoms were laced into garland and wreaths, worn as crowns, and decorated altars and religious statues. The common name marigold may have originated from the nickname “Mary’s gold” indicating an association with the purity of the Virgin Mary. The Latin name calendula originated from kalendae or calends defined on the Roman calendar as the first day of the month, the beginning of the new moon cycle, the time when this beauty blooms. Calendula takes its place as a flower known for magic in love and romance. When a girl plants calendula where a man walks, his attention turns to the flower and he will become lost, following the flower to her whether he wants to or not. If calendula is picked from a place a man has laid down his footprint, the same holds true for the woman; inevitable attraction to the man who stepped there.

Culinary and Cooking

Calendula is overlooked as an ingredient in American cuisine, better known for its use in facial creams, baby lotions, and healing salves. There is great purpose though in keeping it close at hand in your kitchen. In earlier times, before our food was permeated with chemicals, cooks knew the usefulness of calendula as a coloring agent. In Asia and Europe, calendula added golden vibrancy to butter and cheese, broths and soups, custards and puddings. Better known as “poor man’s saffron” its coloring ability as well as mild, nutty flavor attracted all classes, even royalty. King Henry VIII of England requested his food be full of bright color and strong seasoning and his cooks turned to calendula for the solution to both. The common name “pot marigold” may have evolved from adding to the kettle pot of broth, stew, and porridge. Broths and conserves made with calendula flowers offered comfort to the spirit and strengthening of the heart, especially when prepared from dried flowers in winter. Because calendula is so lovely it garnishes salads or cheers up a dip or spread. Infusing calendula petals in rice vinegar will make bright and beautiful vinegar. Calendula introduces a unique taste, mildly spicy and a bit nutlike. The petals are the only part of the flower used in cooking because the center is too bitter. Whether fresh or dried, they are chewy, but when chopped or powdered this is barely noticeable. Calendula is known for its ability to heal the skin, but it is also amazingly soothing for the digestive tract, decreasing indigestion and inflammation. Without much of a stretch, you can feel the comfort.

Beneficial Qualities and Traditional Uses

Calendula delivers both external and internal remedies. It is one of the premier vulnerary therapies, a term given to plants used for wound healing. This traditional use makes it vital for your kitchen medicine cabinet. By promoting cell repair and growth, calendula heals cuts, bruises, minor burns and sunburn, inflamed skin, even skin ulcers. Topically, apply oils and salves made with calendula anywhere but they are especially good “where the sun does not shine” under the neck, arms, breasts, and in the groin area. Prepare a strong infused calendula tea then use as a compress, an antiseptic wash, a mouth rinse, or eyewash. So gentle and soothing, yet potent in its healing ability, calendula is a main ingredient in baby oils and creams for diaper rash, cradle cap and other infant skin irritations. Calendula’s antifungal action makes a useful remedy for thrush, here using the tea as a mouthwash. It is also healing for inflammation on cheeks or gums, for canker sores, laryngitis, and tonsillitis. It has the ability to cleanse, control bleeding, and encourage healing by boosting the immune response. For healing wounds, calendula benefits any from minor scratches to severe cuts, decreases pain and prevents inflammation or pus formation. The emollient action decreases scars from forming and also soothes dry, itchy, flaky eczema. Internally, calendula tea or tincture also assists the immune system in healing sore throat or swollen glands. Calendula has a protective component for the stomach that can aid indigestion, soothing the discomfort of cramps, gastric and duodenal ulcers as well as symptoms of leaky gut syndrome.

Herbal Preparations

Powder

Pick flowers in the morning when they have fully opened. Gently pluck the petals from the center receptacle, which is too bitter to eat. Techniques for drying range from placing petals on screens and allowing to dry in the sun to using a food dehydrator. Store dried flowers in a dark colored jar. When ready to use, powder the petals in a coffee grinder, one not used for grinding coffee. If using fresh for cooking, they can also be pureed with a small amount of water and frozen in small batches.

Infusion

For medicinal strength tea, an infusion is prepared using 2 teaspoons of dried and powdered flowers with 8 ounces hot water combined in something like a French coffee press and allowed to steep for 1 hour. For a lighter, yet lovely beverage, the fresh flower petals can be placed in a glass jar covered with water and allowed to sit in the sun for a while. Drinking this you can feel calendula’s warming and healing goodness.

Syrup

Calendula can be made into syrup using sugar, honey, or maple syrup. First prepare a strong infusion of calendula as above. Once the infusion is ready, strain the herb and measure one cup (8oz) of the liquid. Place in a small saucepan with one cup of whichever sweetener you are using. If it is sugar heat over low heat until the sugar has dissolved and then continue to simmer covered with the lid slightly ajar until the syrup has thickened to the consistency desired. If using honey take care to use the lowest heat so as not to destroy the enzymes of the honey, heat until smoothly combined and slightly thick. Do the same if using maple syrup, but heat can be slightly higher. Thickening usually takes approximately 20 minutes.

Wine

The standard for making herbal wines is to use one part herb and five parts wine. That translates, for example, to 50 grams of calendula petals, multiply 50 times 5 to get 250, and this would be the amount of wine to use, 250ml. In my experience, the calendula will absorb a portion of the wine and it is impossible to squeeze it all out. So I add more than the accurate amount. I do not think this hurts your wine or makes it less potent. But you can also keep to the accurate measurements and then after straining the herbal wine, you can add more to get the amount that you need for a recipe.

Oil

Calendula oil is the classic topical preparation for many skin problems. Once made, it can be used as is or transformed into a liniment or a salve with other ingredients. There are different ways to make calendula oil and I think any is good. Fresh, dried, or powdered calendula buds and olive, sesame or almond oils are all used. Blend together or just combine herb and oil in a glass jar. You can leave the jar in sunlight or infuse it by heating at very low temperatures for 2 to 3 weeks. My favorite way to make infused oil is using a yogurt maker. Once the oil is ready, it can be strained and made double strength by adding more calendula flowers to the already infused oil. Measure 2 ounces to a cup of oil or just fill the jar ¾ full and then pour oil over to just barely reach the top of the jar. This oil transforms easily into salves, lotions, creams, and body butters for using on almost any skin ailment.

Tincture

The formal tincturing method utilizes 1 part dried calendula to 5 parts alcohol. That converts, for example, to 100grams calendula petals and 500ml grain alcohol. Many herbalists who prepare tinctures use a simpler method, which does not involve measuring, the flowers are placed in a jar and vodka is poured over them to cover by about 2 inches. The extraction process takes a long time, about 6 weeks. During that time, keep the jar in a cool dark place and shake it daily.

References

• Engels G: Calendula. Herbalgram 2008; 77:1-2.
• Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.
• Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.
• Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.

Plant Profile: Lavender

Botanical Information

Latin Name

• Lavandula angustifolia
• Lavandula officinalis
• Lavandula latifolia (spike lavender)
• Lavandin (hybrid of L. angustifolia and L. latifolia)

Plant Family

Laminaceae (mint family)

Part Used

Flowers — lavender flowers are very small, often the whole top of the flowering plant is used including the flower spike with a bit of stem and leaf

Growing it

Lavender enhances elegance, beauty and fragrance in a garden, countryside, backyard or urban roof, no matter. Its hardy, uncomplicated to grow attribute confirms it as a keeper. Deemed a shrub, lavender originates from Europe’s Mediterranean but evokes images of the English landscape. It grows one to three feet tall and flowers at the end of June through early August. The greyish purple flowers bloom in rings around the branches and eventually take the form of spikes. Where I live on the coast of New Jersey, lavender grows generously beautiful. Although sensitive to cold temperatures, once well established, it seems to survive the winter here. Maybe it is the limey, sandy soil, which it likes. Lavender, though, definitely seems happiest in the warmth of the sun without too much dampness. If the soft, thin, fern-like leaves begin to yellow, the plant may be getting too much water and need a more draining soil, not fertilizer. Although lavender can be cultivated from seeds, small cuttings take off best. Bees love lavender flowers and we need to help pollinators in our gardens if we can. This spring I am going to make my own attempt at lavender gardening. I bought some seeds, but I am also planting a row of small cuttings to form an edge around some young trees. I read that baby lavender should be kept from flowering in the first year by pruning buds before they bloom to allow the plant to strengthen. That may be hard, resisting the flower temptation. Lavender buds cut when they are just starting to open instead of waiting until fully blossomed will be more concentrated and intense. After the first year lavender still loves to be pruned, the more flowers spikes clipped off, the more will bloom. Gathering flowers is best done on dry days either in the morning or the evening. The hot, mid-day sun and humidity cause lavender’s essential oil to disperse into the air so the flowers will not be as fragrant or strong in their elements for you the harvester. Test with your nose the next time you walk by a lavender plant, if it is hot sun the fragrance may be particularly strong even just walking by.

Buying it

Gardening is absolutely not a requirement to use herbs, especially for lavender, popular, well-known and available to purchase dried, as essential oil, or powdered. Dried lavender flowers retain the greyish blue color of fresh. Store them in a dry place because any exposure to moisture will cause them to quickly lose their essence. All essential oil is sold in small bottles and can be pricy because much plant material is needed to distill the oil. For example, one farm estimates that 60 pounds of lavender flowers will yield just 16oz of essential oil. My favorite place to buy lavender for planting is Horizon Herbs (www.horizonherbs.com). Everything is organic and this family owned medicinal herb farm has the most beautiful philosophy. There is a huge catalog offering any herb imaginable. For lavender they sell several varieties as both seeds and potted plants and ship directly to you. Search online to find options for buying dried lavender, but my go to source for all that is herbal is Mountain Rose Herbs (www.mountainroseherbs.com) Here you will also find lavender powder along with dried buds sold by the ounce or pound. Essential oil is also available here as well as at Floracopeia (www.floracopeia.com) an amazing source for essential oils. For lavender as a liquid extraction or tincture in 2oz or 8oz bottles, Herbalist & Alchemist, (www.herbalist-alchemist.com) is my treasured and most trusted store. Lavender is even accessible in easy to use ingredients for baking such as lavender honey or lavender sugar. Because it is among the most well known herbs, it truly is easy to find. Purchasing online is not necessary if you have specialty markets nearby.

Characteristics

The volatile oils in lavender captivatingly flood the air beckoning those nearby to come closer. Attraction speaks volumes about this plant. For the chemically minded, the volatile oils in lavender linalool, cineol, pinene, limonene, geraniol, and borneol are combinations of oxygenated compounds and hydrocarbons. They are soluble in water and alcohol forming the flavors and aroma of the plant. While these fragrant substances carry much of lavender’s action, the organic acid, linalyl acetate is primarily responsible for the perfumed fragrance. Other phytochemicals and antioxidants, flavonoids, triterpenoids, and coumarins, all add to the complexity of lavender’s valuable composition. Energetically, lavender is cooling and stimulating, breaking through sluggish digestion as well as stuck emotions. From a nutrition perspective, lavender is a source of vitamins (vitamin A & C) and minerals (calcium and iron) if you eat a hefty quantity, which may be unlikely due to its intense flavor. Nevertheless, taking in lavender feeds the body, mind, and spirit.

Taste

The mix of flavor in lavender is complex and strong. A little bit goes a long way. Lavender has a pungent, bitter quality to its taste. The floral fragrance transforms to sweet, lemony citrus and aromatic in the mouth. For some, it is too overbearing like eating perfume or soap, for others it is a welcome breath of fresh and pure. Combining lavender with tastes that mellow its perfume creates a subtle sensuous richness particularly delicious in fruity or chocolaty desserts.

Aroma

Close your eyes and imagine the smell of lavender, the images that come to my mind communicate softness, sweetness, flowers. The soothing scent of lavender is distinguished in perfumes, soaps, lotions, bath salts and other cosmetics. Studies show that lavender’s fragrance positively effect mood and emotional balance. Much would be lost to aromatherapy without lavender.

The power of aroma touches our psychology. It is interesting to explore the studies performed associating lavender with changed mood and reactions. Well established as a calming scent offering help for sleep, lavender’s aroma reaches far into other areas. Lavender’s fragrance can reduce fatigue, improve commitment to task, decrease anxiety at the dentist, increase time that customers linger in a restaurant or the amount of purchases they make in stores, elevate mood, and enhance trust in social interactions. Lavender added to footbaths has been used since ancient times for relaxation and calming.

Aromatherapy massage with lavender essential oils can alleviate pain, discomfort and colic. Recently women with menstrual pain and cramping were subjects of a study using aromatherapy massage with lavender essential oil to the lower abdomen, compared to those who were just massaged, no lavender, the cramps decreased. Inhalation of lavender essential oil will also relieve sinus congestion.

Folklore

The word lavender itself divulges a story. From the Latin, lavare meaning to wash, in Roman times lavender perfumed baths as it still does today. In Egypt, kings and queens valued the virtue of lavender’s aroma. Perhaps it hid the odors of mummification as it was discovered in King Tut’s tomb. Cleopatra wore lavender perfume. In the Middle Ages, lavender protected as part of the Four Thieves Vinegar. Along with thyme, rosemary, mint, garlic, and sage, this was used to protect against the germs that carried the Black Plague. At the same time monasteries, the cultivators of medicinal herbs, incorporated lavender as a versatile remedy. Lavender water was prepared by mixing it with brandy and used for migraines. It was also used for its antiseptic properties for common problems like lice. During the time of King Henry VIII, lavender became a symbol of the English countryside. It was a royal garden requirement. Queen Elizabeth I demanded it in every room of the palace, ate a jam-like lavender conserve for breakfast every morning, and relied on lavender tea to help with stress, anxiety, and migraines. Men and women took her lead wearing hats quilted with lavender buds to prevent headaches.

The Victorian language of flowers defines lavender as constancy and loyalty, sweetness and undying love. Gift a lavender bouquet and you are bestowing good fortune, possibly the promise of uncovering strong, but still silent affection. Something about the loveliness of lavender signifies feminine virtues and women used it well. Ever present as a symbol of beauty and love the perfumed fragrance was able to attract a suitor and sipping the tea before sleep might bring a true love to nighttime dreams. Women tucked some lavender under a mattress to avoid marital quarrels and maintain passion. Burning lavender as incense provided protection from evil spirits.

On a more esoteric note, fairies love lavender and relish it as a gift. If you are interested in seeing ghosts, lavender can help while offering protection from evil spirits. Astrologically, this plant is ruled by planet mercury, which is responsible for its quick growth and shooting up spikes. Folk tales, songs, superstitions aside, I think it wise to scatter lavender throughout the home for harmony and peace and to make people feel better on entering.

Culinary and Cooking

With its perfumed flavor, a slight, gentle hand keeps lavender from being too overpowering. A little bit goes a long way. The flavor is unique, like a mysterious guest who appears vividly but whose identity is concealed. There is a slight difference between ornamental and culinary lavender, the latter being a bit sweeter, more flavorful. If you are growing your own lavender, look for a variety called Munstead, it is a cultivar of Lavendula angustifolia, English lavender, really nice. Lavandin is a fairly new type created as a mix of Lavendula angustifolia and latifolia, also sweet, fragrant, and good for the kitchen. If you are buying dried lavender for cooking it is best to pick organic to avoid possible pesticides. Fresh or dried flowers both offer their essence in cooking and should be used exclusively without stems or leaves. Fresh buds can be added to salads, flavor meats, or mixed into a cookie batter. Dried lavender is part of the European spice mixture, herbes de Provence, with fennel, rosemary, savory, thyme, oregano, and sage. This dry rub can be used as a marinade or seasoning for beef, lamb, poultry, fish, or vegetables. Toss a tablespoon of dried lavender buds into a peppermill with 3 Tablespoons of peppercorns for an extra pungent seasoning. Lavender is a true partner to desserts and baking, especially if fruits like berries, plums, or peaches are present. Chopped or powdered lavender buds can be added directly to cookies, brownies, muffins, or cakes. It can be made into syrup or infused in honey, sugar, or milk. Lavender marries well with all nuts except chestnuts. Queen Elizabeth I requested a conserve of lavender served to her with every meal to comfort her stomach. A conserve is different than a jam because it is made with a whole fruit, peel and all. I found this recipe for orange lavender conserve http://gildedfork.com/orange-lavender-conserve/ and I think it brilliant, all the better because orange peel has the same dispersing affect as lavender to relieve indigestion. As I experiment with lavender in my own cooking, I notice I feel calm with it there. I move methodically and do not get upset or distracted. Is this a coincidence or am I just having a good day in the kitchen, I don’t know. Try it yourself and tell me what you think.

Beneficial Qualities and Traditional Uses

Lavender calms, balances, releases, soothes, and cleanses. For centuries, lovely lavender has been used to elevate moods, improve circulation, and awaken passion with its intoxicating scent. Rudolf Steiner, a 19th century philosopher and founder of biodynamic agriculture as well as anthroposophic medicine (an alternative approach similar to homeopathy that combines science and spirituality), said of lavender that it is for the “negative state of the soul”. I think he is referring to intense emotions that clamp down so tightly that we begin to lose ourselves in them. One of my teachers, herbalist David Winston, says that lavender is among his favorites for something he labels as stagnant depression, a state of sadness that will not go away. Sadness becomes like an addiction. Lavender, combined with other herbs, helps the obsessive thoughts float away. It influences frame of mind, relieves stress, elevates moods, mends broken hearts. Other strong emotions such as frustration, anger, irritability, nervous anxiety, and panic release, balance, and dissipate in the presence of aromatic lavender.

The essential oil of lavender likely used more than teas or tinctures is at the heart of lavender aromatherapy exuding calm and relaxation. As with all essential oils, it is highly concentrated and used drop by drop. Lavender is a rare essential oil that does not have to be diluted in water before topically applying to the skin, but still it is not taken internally. A drop or two soothes cuts, burns, bruises, insect bites, and stings. Added to a bath, lavender relieves tension and stress and promotes restful sleep. A few drops of lavender essential oil on the temples, can relieve the pain of a headache, even a migraine.

Lavender is antimicrobial and supports the immune system, helping the body heal from colds, flus, and infections. The essential oil is antiseptic and can actually substitute for antibacterial hand sanitizers. Add a few drops to water, put in a spray bottle and use to cleanse hands, on minor wounds or bites, or even as an air freshener and disinfectant. For burns, it is even better when a drop or two is mixed with aloe gel to promote healing and prevent infection.

Lavender clears obstructions, stimulates movement. Movement for that which is stuck be it physical or emotional. Along with removing stagnant energy, lavender dissipates dampness that is causing slowed digestion or pain. In the gastrointestinal tract this may show up as gas, nausea, stomach rumbling, or bloating. In muscles and nerves it feels like spasms, tension, pain, or headaches. Emotionally, stagnant energy is that irritability, tension, and sadness that will not go away. The anti-inflammatory properties of lavender move this stagnant energy, relieve pain and promote a more peaceful feeling. A great 17th century English botanist and herbalist, Nicholas Culpeper labeled lavender “good for all grief and pains of the head and brain, strengthening the stomach and freeing the liver of obstructions”. I translate this to summarize the virtues of lavender for emotions, stress reduction, pain relief, and digestion. Lavender has magic about it and lore of love, yet scientific studies exist to support its long traditional uses. There is no doubt that it belongs in a kitchen medicine cabinet.

Herbal Preparations

Lavender flowers being tiny, some of the top parts of the stems can also be used in preparations. But not for essential oils, only the flowers are used because any part of the stem will change the essence and smell of the oil.

Infusion

It is best to mix lavender with other herbs for teas because the taste alone is very bitter, sort of unpleasant. As a small part, it can add lovely depth to blends of earl grey or white tea, lemon balm, mint, and rose petals. Use a French coffee press or place one teaspoon of this mix into a tea ball, add to a mug with 8oz of boiling water, and steep for at least 20 minutes. The addition of a bit of honey will also help to balance the bitter flavor.

Honey

There are several ways to make herb infused honey. Be careful if heating the honey because if you heat it at too high a temperature, its healthy enzymes will be destroyed. To prepare it ahead of time, I think the easiest method is placing dried flower buds in a jar, pour honey over buds and allow to sit for at least a week, stirring every day. This is a bit messy to strain but if you run the jar under hot water, the honey will become more liquid and then I allow it to just drip for a while through the strainer into a wide mouthed jar.

Syrup

Syrup requires a bit more preparation than honey, but will keep for a while in the refrigerator. Add a bit to lemonade or seltzer, drizzle over salads, or use it in recipes as an alternative to maple syrup. To prepare combine 3 tablespoons dried lavender flowers (6 tablespoons if using fresh) and 1 cup (8oz) water in a saucepan and bring to boil. Add 2 cups of sugar and stir until sugar is dissolved. Continue to simmer until liquid is reduced by half. Allow to cool and then strain through a cheesecloth. Store in container with a tight lid.

Powder

Lavender can be purchased already powdered. It is also easy to do from the dried flower buds; if you have fresh they must be dried first. Because they are delicate, flowers can be ground to a powder in a coffee grinder. Definitely use a grinder that you do not also use for coffee though because if you do your coffee will forever taste like lavender and your lavender will have a distinct coffee hint.

Wine

A general method to make herbal wine is to mix 2 ounces of powdered lavender with sherry or brandy and allow melding together for at least 2 weeks, shaking daily. Mulled lavender wine is also a traditional holiday drink in some cultures. Fruit like oranges or apples and sugar or honey are mixed with lavender powder and red wine and simmered for 20 minutes.

Tincture

The formal tincturing method uses 1 part dried lavender to 5 parts alcohol. That translates for example to 100 grams lavender buds and 500ml grain alcohol. Many herbalists who prepare tinctures use a simpler method, which does not involve measuring, the flowers are placed in a jar and vodka is poured over them. The extraction process takes a long time, about 6 weeks. During that time, keep the jar in a cool dark place and shaken daily.

Essential oil

Essential oils are made through a process of distillation where water is boiled in a chamber below the flowers and the volatile oils slowly extracted through a generation of steam. The result is a concentrated and very strong liquid. Lavender essential oil is used topically, on the skin, and is often added to massage oils, soaps, lotions, or bath soaks for the soothing scent and relaxation. To make a massage oil, add 8-10 drops of lavender essential oil to 4 ounces of almond oil or just rub 2 or 3 drops on the back of your neck and feet for relaxation.

References

• Grieve M: A Modern Herbal. Barnes and Noble Books, New York; 1996.
• Wood M: The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants. North Atlantic Books, Berkeley California; 2008.
• Gladstar R: Medicinal Herbs: A Beginner’s Guide. Storey Publishing, Massachusetts; 2012.
• Culpeper, N: Culpeper’s Complete Herbal. A book of natural remedies for ancient ills. Woodsworth Editions Limited, London, England; 2007.

Plant Profile: Sage

Botanical Information

Latin Name

Salvia officinalis

Plant Family

Lamiaceae

Part Used

Leaves

Growing it

This year I grew sage in my back yard. I had a perfect spot open to the midday sun where my landscaper prepared a garden bed. My intention was to grow herbs here. The soil was nutrient rich packed with mushroom compost, earthy, rich smelling dirt. This was the third time I tried to grow sage and I had come to the conclusion that it was hard to grow. The first two times were in pots inside, both purchased as small plants, both died almost immediately when I got them home. This time I was planting sage from seeds outside which I imagined would make it even harder to propagate. Wrong. The sage buds appeared before any of the other herb seeds I planted in this bed. Being a novice, I did not mark where I planted seeds something I vow to do next year. But as these sage leaves appeared, I knew them because of their distinctive smell. It was a beautiful, fresh yet sharp smell, which lingered on my fingers as I touched or gently rubbed the light-green oblong leaves. The sage grew all the way into the fall and although there were none of the pretty purple flowers, there was an abundant and healthy supply of leaves. They became my kitchen lab ally, allowing me to experiment with medicine making I had never tried before. I made fresh tinctures, infused oil, and dried the leaves for tea and cooking. I loved my garden sage and am excited to see if it will bloom again next year in its perennial form.

Buying it

As a commonly used culinary herb, there is no need to look for alternative buying options to find good quality sage. It is best to use as much organic as possible. It is especially important to use organically grown herbs because the nature of their use is a goal to consume concentrated amounts of their constituents. Unwanted chemicals that may be higher in nonorganic versions, like pesticides, would be constituents best avoided. Both fresh and dried sage can be found in almost any supermarket and organic choices are often available. Locally grown sage found at a farmer’s market is likely the freshest and most intense, so all the better.

Characteristics

Sage, a seldom used but ubiquitous garden herb, is actually quite complex in its constitutional make-up so listing its virtues could fill pages. From a nutritional perspective, sage has a high amount of vitamin K, with smaller amounts of vitamin A, vitamin B6, calcium, magnesium, iron, manganese, and a tiny bit of zinc. Sage acts as an antioxidant, which means that it is used in the body to fight off the damaging free radicals we are exposed to day after day. These toxins are capable of causing damage to our cells and genes. Anything we do to provide the body with extra defenses against them is advantageous; enter the importance of eating foods high in antioxidants. Many herbs have concentrated antioxidant properties. Sage is a powerful one because of the compound rosmanol, which is also present in high quantities in rosemary. Sage and rosemary are in the same plant family and share other constituents as well including several antimicrobials that account for the ability of these herbs to fight infections. Volatile oils, tannins, and bitters are present in sage and contribute to various opposite characteristics. It is astringent, but at the same time oily. Sage is warming and cooling, drying and moistening, and overall quite healing in nature.

Taste

From a technical standpoint, sage has a bitter and pungent taste. It is intense and can cover up even a rancid flavor, which was a common way this herb was used before refrigeration was available. Originally the antimicrobial sage was added to meats, not only to cover what might be spoiling but also to prevent rancidity. The strong flavor mixes well as a hot tea with added lemon and honey, especially soothing for a sore throat.

Aroma

Whenever an herb is used to make essential oils, there must be something special about the way it smells. However, sage is used in aromatherapy not only for fragrance, but also popularly for its cleansing ability. Smudging or burning dried sage is common practice, we sage our bodies to clear damaging energy, we sage our homes to clear negativity and new items to clear lingering unwanted forces. I have known people to sage cars, clothes, foods, anything. The aroma has different elements to it, including an enduring freshness that feels clean. I think burning sage smells similar to that distinctive cannabis odor that you smell if someone is smoking marijuana. But plain dried or fresh sage smells nothing like this. It is woodsy, spicy, clean, and sharp, with a touch of flowery aroma. And it may bring up thoughts of Thanksgiving turkey and stuffing.

Folklore

Sage has a long history of use and along with that comes interesting customs and beliefs. The name itself has a magical healing feel from the Latin salvia, the saviour, which comes from salvere, meaning to cure, save, or be in good health. The word sage signifies wisdom and calm judgment, like a scholar or sage advice. Not surprising then that eating sage is believed to impart wisdom. Romans and many Native American cultures elevated sage to a sacred herb using it in ceremony. An old English practice was to eat sage every day during the month of May to be granted immortality and it was believed that where sage grew well in the garden, the wife ruled and the household possessed great success. Legend also tells of sage as medicine. In the Middle Ages during the Bubonic Plague or Black Death, there is a story of four thieves who robbed houses or graves of people who had died of this disease yet did not get sick themselves. The secret was that one of the thieves was an herbalist who instructed the thieves to drink what is now called Four Thieves Vinegar, vinegar infused with herbs one of which was sage. Sage was also used topically to treat wounds, insect and snakebites. My favorite sage legend is to write a wish on a sage leaf, sleep with it under your pillow for three days, and then bury it outside. Although I have not tried this, with all of the charm of this herb, I would not be surprised if this wish would come true.

Culinary and Cooking

Sage has an intense, powerful flavor and a little goes a long way. Maybe this is why it appears most often as a seasoning for meats, poultry and sausage, it needs the balance of their rich character. The pungent addition to quinoa, couscous, or other whole grains adds interest and a fresh zest. Sage is especially known for its place at Thanksgiving for turkey, stuffing, and gravy and it is a principal spice in the poultry seasoning mix that is commonly sold for holiday cooking. Sage is an herb that can be infused into different mediums to extract its beneficial constituents in delicious ways. It is easy to do and because sage has natural preservative qualities, each preparation will last a long time, so you will have them to use at your fingertips. My favorites are sage infused olive oil to use as a salad dressing or to sauté or cook with just as you would plain olive oil; sage infused apple cider vinegar also for salad dressings and to help with digestion or fend off the beginning of a cold; and sage infused honey which is amazing to take by the spoonful to soothe a sore throat or cough and also to add to tea, plain yogurt, or hot cereal.

Beneficial Qualities

An ancient Roman medical school text says, “Why should a man die, when sage grows in his garden?” When antibiotics did not exist, sage was known as a powerful anti-bacterial warrior. It still is, especially as a remedy for infections of the throat or upper respiratory tract. Gargling with a strong sage tea or using it as a mouthwash can alleviate the pain of sore throats, laryngitis, thrush, gingivitis, and mouth sores. The key to remembering how to use sage is focusing on its balancing effect on temperature and fluids in the body. It can be used for fevers or to dry up excessive secretions like the mucus of post-nasal drip or sinusitis. The astringent and drying action also applies to excessive sweating and is especially useful for women who have night sweating during the menopausal years. It decreases urinary frequency, excessive saliva, and chronic diarrhea. Sage should be used with caution for breastfeeding mothers because it can dry up breast milk, but this would turn into a benefit during weaning. Recent studies indicate that sage has an effect on the brain; it can enhance memory especially in the elderly and has benefits for people with Alzheimer’s disease. It is a carminative, which means it will alleviate discomforts of indigestion like gas, nausea, diarrhea, and stomach rumbling. The bitter quality acts to aid digestion of fatty or oily foods. With so many uses, the bottom line on sage is we should not overlook it or just save it for stuffing and turkey.

Plant Profile: Chamomile

Botanical information

Latin Name

• Matriccaria recutita (German chamomile)
• Chamaemelum nobile (Roman chamomile)

Plant Family

Asteraceae

Part Used

Flowers

Growing it

German chamomile is an annual grower, which means it only grows for one year after planting it while Roman chamomile is a perennial that will grow again for several years in spring after being dormant over the winter. It has feathery, evergreen leaves that grow low to the ground with daisy-like flowers except the white droops a bit lower than the yellow center, so the yellow pops up like a little burst of sun framed in soft, white rays. I was surprised at how easy it was to grow chamomile. I just scattered the seeds in a sunny place and barely even covered them with dirt. By June, they had grown and flowers had bloomed. To use chamomile, the flowers can be picked off by themselves or the top part of the stems can be cut with the flowers. I loved having a little bouquet on my kitchen counter, but all that is picked can be dried and then stored for later use.

Buying it

Chamomile is very commonly available as a tea. The best way to purchase it for a stronger effect is in bulk, dried from an herbal supplier, rather than boxed as tea bags. But the boxes will also do fine. My favorite way to buy herbs is from herb farms where I feel familiarity with their growing practices and integrity. I love supporting them and I feel like their powerful energy is in the plants. My two favorites are Zach Woods Herb Farm in New Hampshire and Healing Spirits Herb Farm in New York. I think this is also because I have met the people who own these farms at an herbal conference in New England. At this conference, they offer fresh plants and also dried herbs for purchase and it just makes it feel so personal. The drawback is it is a little less convenient to buy the herbs at other times besides at a conference, especially in comparison to purchasing online from a bigger herbal distributor. Smaller farms usually have a website where you can view herbs and prices, but you have to call or email for your order. The other option I love is Horizon Herbs, which is not local to me so I have never met the owners, but I have total confidence in their integrity and practice and they have a pristine reputation among herbalists. They do a great job with distribution as well, whether you want to buy seeds, plants, or other products. Everything is available to purchase and view online. The bigger companies that I like to buy from and trust are admittedly, the places from which I usually purchase. For the bigger companies Mountain Rose Herbs is my go to place for buying dried herbs. Herbalist and Alchemist is my most trusted choice for herbal tinctures which are herbs extracted in alcohol and taken in small amounts. Avena Botanicals also has a good variety of single herb liquid extracts and as well as a fantastic variety of products including powders, salves, oils, crèmes, and alcohol free herbal glycerites. I know there are others, these are just the ones that I am using right now. Truly for an herb like chamomile, it is just a matter of preference because it is easy to find from many locations.

Characteristics

The energy of chamomile is warm, like the sun with a touch of moistness like a drop of dew. From a nutritional perspective, chamomile contains flavonoids that have gained notoriety for their ability to decrease unwanted inflammation in the body. One of these is quercetin, which has lots of benefit including protection against heart disease and cancers. Chamomile also will provide a bit of Vitamin A, folic acid, calcium, magnesium, iron and potassium. As a culinary herb, chamomile is safe, but there are two cautions for those with ragweed allergies as they may also be allergic to chamomile and if taking blood-thinning medications, large amounts must be avoided.

Taste

Chamomile has a sweetness and flowery presence to it that contributes to a flavor that most people can easily identify once they have been exposed to it. I have to admit; I have never really loved drinking chamomile tea, although many people do. I think it is a little too sweet for me (I never add sugar to any of the tea that I drink), so that is just me. But for anyone who is not really a tea drinker, and especially for children, the taste is easy to like. It also mixes well with other herbs like peppermint or hibiscus or can help to cover the taste of an herb that may not be so pleasing. It is a common practice to mix herbs together as tea formulas to increase beneficial qualities, so chamomile is a very good herb to keep around for this.

Aroma

The honey and apple like odor of chamomile is distinctive. It is equally as strong in the fresh plant as in the dried form as well as if brewed as a tea. I grew Chamomile this year for the first time and I got shivers down my back whenever I could kneel down and stick my face right into the flowers, breathing in that smell. I think I even felt a calming effect although I am not sure if there is any science behind this type of aromatherapy. The dried flowers are lovely additions to potpourri blends, just for the fragrance.

Folklore

There is evidence that chamomile was used in Ancient Egypt, Greece, and Rome. The name chamomile comes from the Greek word chamomaela, which means ground apple, obviously named due to its smell. In the Middle Ages, chamomile was also called maythen and it considered sacred, used for cleansing the atmosphere of gatherings and festivals, and also as a bitter ingredient for brewing beer. From a magical, mystical perspective chamomile can be used as meditation incense and also as a ritual bath for the release of anger and loss or to cleanse negative energy. Sachets of chamomile can been carried or kept near to bring luck and attract love, peace, money, and tranquility.

Culinary and Cooking

Chamomile flowers are edible and sort of taste like they smell, sweet like honey and a little flowery. They can be used as decorations or added to salads, they are especially good in a fruit salad because of their sweetness. The Spanish sherry, Mantazilla, is made with infused chamomile. As I began experimenting with adding herbs in baking, chamomile was the first herb that came to my mind; it just felt like its flavor would mix well in cakes and other delicate desserts. I have not been disappointed. Please try my vanilla chamomile cupcakes and tell me if you agree.

Beneficial Qualities

Chamomile is among the easiest of herbs to use; maybe that is why it is so readily present in the herbal tea market. It tastes nice and it is well known for its calming effect. In the herbal medicine realm, chamomile is called a nervine because of this tranquilizing and soothing quality. This action reaches farther than just helping to calm the nerves, it also provides benefits to the digestive system and helps to relieve gas, stomach pains and spasms and diarrhea that specifically are related to stress and anxiety, in other words a nervous stomach. Chamomile is also anti-inflammatory, which means it can help relieve muscle pains. Using chamomile during a cold or flu-type illness eases discomfort because it can aid in decreasing fevers, relieves achy feelings, and provides a general relaxation to help you feel better. Overall, chamomile is an herb that can lift the spirits, calm the mind and the stomach, help relieve stressful feelings and difficulty sleeping. All of this with a pretty nice taste making it a truly valuable herbal remedy.

Plant Profile: Beetroot

Botanical information

Latin Name

Beta vulgaris

Plant Family

Amarantaceae (formerly Chenopodiaceae)

Part Used

Roots

Growing it

Yet to become a vegetable gardener, I have never grown beets. They are a hardy grower, though, and probably a good vegetable to start with if ever I do. Beets survive in cold Northern temperatures, even freezing and frosts. This gives them the designation of long season crop, so if you plant them in the spring, they will give you lots of produce all the way until winter. They store well in a cool, dry place which means if you love beets definitely grow them for an everlasting supply that you can use fresh, pickled or freeze and can for later use. Additionally, by growing beets, you are assured the treasure of the nutritious tops. When beet greens grow about 6 inches above the ground they should be gathered and used quickly as they do not store well like the roots.

Buying It

With the goodness that beets hold, it is hard to wrap one’s mind around the fact that they are associated with health problems. The nemesis is sugar. In the 1700’s, a German scientist discovered that beets are high in sucrose and can produce sugar equally as well as sugar cane. This was a time when sugar was outrageously expensive and difficult to obtain in Europe. It was a great advantage to find another source. Fast-forward to today, and beets are now largely grown conventionally from genetically modified seeds that grow plentifully because they are resistant to herbicides. Beets now account for more than half of sugar production in the United States, 35% globally. The problem is there is a hot debate regarding the safety of foods made with genetically modified organisms (GMOs) and the jury is still out. As a preventative measure, many people are justifiably attempting to avoid GMOs. Avoiding excess sugar and processed foods whether to avoid GMOs or for other reasons is always a good choice. By doing so, you are voting for safer food with your dollars. We may have little control over what is going on with big business agriculture, but we certainly can support our small, local farmers who are offering us organic products either at farmer’s markets or in community support agricultural programs and beets are often abundant here. Alternately if you have access to a supermarket selling organic beets, I suggest these are the way to go.

Characteristics

Beets are high in sugar, 15-20% pure sugar. Different than cane sugar, beet sugar is softer and will not crystallize as readily. It does not require conversion in the body by digestive processes for absorption. As a result, despite a high concentration, the sugar in beets is used for energy, imparting vitality as a vegetable would be expected to do, rather than causing elevated blood sugar levels, something not wanted and a big concern in today’s health. From a nutritional perspective, beetroot is high in fiber, folic acid and manganese as well as flavonoids and carotenoids and only a small portion is needed to reap the benefit of all of its good. Betalain is the chemical substance that makes beets unique and sets them apart from other vegetables or herbs. The rich, red color is due to betalain, which is also responsible for strong anti-inflammatory, antioxidant, detoxification, and anti-cancer activity, all of which support fundamental liver and heart function.

Taste

Sweet, predominantly, but the flavor of a beet also is affected by mineral salt components. Geosmin, a safe, non-toxic, organic compound produced by microorganisms in the soil imparts an earthy taste to beets that is somewhat rich but also sort of muddy, which does not sound appetizing at all. Lemon juice and vinegar degrade geosmin and eliminate any effects it may have which makes sense because it is a standard in beet preparation to prepare them as a salad or roasted vegetable tossed lightly in either of these.

Aroma

Beets as roots retain an earthiness to their smell. Again it is the chemical geosmin that is the responsible party for the distinctive wet dirt smell of beets that is detectable even in very small amounts. The chemical reactions of this compound produce a volatile alcohol that is easy to smell even without a sensitive nose. An interesting tidbit of history theorizes that our hunter-gather ancestors used the smell of geosmin to detect water sources; perhaps beets were first discovered in the summer heat when thirst quenching was a primary concern.

Folklore

Beets have existed since ancient times. The emotions of the heart are enmeshed in the folklore surrounding this vegetable. Love in Greek mythology depended on the presence of beets. Not only did Aphrodite eat beets for their ability to enhance her beauty, she also compelled Apollo to eat them with her because she knew if a man and woman ate from the same beet, their love would be everlasting. Ancient Romans valued the beet for its ability to act as a mood relaxant or aphrodisiac. Perhaps they gained this knowledge through experience, but now the high mineral content, specifically boron, an integral part of hormone production is the known culprit. Mostly it is the red color that makes beets the most popular recipe addition around Valentine’s Day. Even if none of the legends are true, eating beets is healthy way to work toward positive emotional encounters.

Culinary and Cooking

With the push to increase vegetable intake, the popular idea of hiding vegetables in recipes has evolved. I am not a proponent of sneaking vegetables into the picky eater’s diet, often that of children, to add nutrients. It seems dishonest and does not encourage a love for eating vegetables just because they can taste wonderful. I have to admit I consider it with beets though. Chocolate cake made with beets is so moist and dark and rich. If not in baking, there are a variety of different ways to use beets. Traditionally they were eaten pickled or as borscht, a cold Russian soup, but neither are darlings for modern cooking. Options for a rosy color addition include blending in hummus or dips; mashing with potatoes; processing into pancakes; filling ravioli; blending in juice or a smoothie; slicing into a tart; or mixing in a salad with broccoli or leafy greens and lemon dressing. For those who love beets, just boiling or roasting is enough.

Beneficial Qualities

Beet juice, referred to in herbal medicine making terms as a succus, is the concentrated form for obtaining highest benefits. As an herbal preparation, one to two teaspoons taken two or three times throughout the day would be considered medicinal. Most significantly, beets stimulate liver function providing cleansing and protecting activity. Beetroot succus can be an important addition to any liver detoxifying protocol and also why beets have been promoted as part of juicing cleanses. Beets are blood building due to easily absorbable and high iron content that can improve hemoglobin and hematocrit levels if iron deficiency anemia exists. Studies have shown beets normalize blood pressure, either lowering it if it is high or increasing it if it is too low, providing protection for the heart. Studies are also unfolding the antioxidant and anti-cancer protection from the red colored betalain. On the cautionary end of beetroot use, they are high in oxalates, more so cooked than raw, so should be limited for people who are at risk of kidney stones.

Plant Profile: Turmeric

Botanical Information

Latin Name

Curcuma longa

Plant Family

Zingiberaceae

Part Used

Rhizome (underground stem that sends out roots and stalks, a mass of roots)

Growing it

I left my chance to grow turmeric behind when I moved from Florida to New Jersey. Unfortunately I did not take advantage of my life in a tropical climate for growing it and I am not alone, few choose turmeric as a garden plant. Turmeric requires climates that never dip colder than 65 degrees Fahrenheit and although planting in pots later to move inside for warmth is an option, I think it safest to leave this plant to the hot, humid weather it loves. Correspondingly, most turmeric is produced in places like Costa Rica or India as well as other southeastern Asian countries. Hawaii is also a good location for cultivation. If this is home for you and growing turmeric is an interest, plant it as the little root cuttings called rhizomes which can be purchased at Indian specialty markets, Whole Foods markets or online. It does not grow from seeds. There is a school of thought from those who are able to use fresh turmeric that there is no comparison to dried, the benefits of fresh both in flavor and medicinal value far surpass that of dry.

Buying it

With its rise in popularity, powdered turmeric is available everywhere, truly an advantage over buying raw turmeric and attempting to powder it. That process requires first cooking the turmeric in water to soften, then cutting into small pieces, drying and then grinding. Besides the multiple steps and the need for proper equipment like a food dehydrator or spice grinder, this will turn everything you use yellow. The ability to buy the powder makes using turmeric easy and convenient. As with all herbs it is best to stick with certified organic brands if possible, usually there are options in larger supermarkets. For bulk amounts, I buy directly from trusted herbal suppliers such as Mountain Rose Herbs or Horizon Herbs. There are also lots of online options, such as Frontier Co-op, even Amazon.

Characteristics

Turmeric turns everything yellow, prepared foods, cooking utensils, and even skin when touched. The culprit is curcumin, turmeric’s most celebrated constituent, a natural yellow dye also known as diferuloylmethane. Curcumin constitutes 2-5% of a turmeric plant and is revered for its multiple therapeutic abilities. The importance of turmeric’s color is not to be overlooked. It is known as the golden healer, Indian saffron, and yellow ginger. As part of the energetic quality of a plant, yellow signifies affect on the liver and gallbladder, either in a good or bad way. In the Five Element theory of Traditional Chinese Medicine, yellow is associated with digestion and absorption of nutrients. From a nutritional perspective, turmeric is a source of vitamin C, potassium, iron, manganese, copper, Vitamin B6, and omega-3 fatty acids if consumed in a significant amount, as well as a rich supply of flavonoids and carotenoids, two important classes of antioxidants. For me yellow turmeric symbolizes sunshine: warm, dry, therapeutic, and comforting. Large amounts should not be used when pregnant or if history of gallstones or stomach ulcers or gastroesophageal reflux.

Taste

The scientific taste descriptive for turmeric is bitter, acrid, and pungent which translates for me as a sharp and biting warm type of flavor packing in a lot of strong taste sensations. It stimulates taste buds, wakes them up with zest but still has a touch of sweetness that can be addictive. It is a mix of gingery, peppery, earthy, citrusy, woodsy flavors that somehow enhance the foods that mix with it. Turmeric adds subtle warmth and once you have tasted it, there is no forgetting it.

Aroma

The epic King’s American Dispensatory, the botanical Bible, describes the aroma of turmeric as peculiar and fragrant. It definitely has a distinctive odor, one that often conjures up the thought of Indian cuisine. It will not cause a sneeze, but does have a bit of a pepper smell, mixed with ginger and citrus, sort of hard to describe, an aroma that changes as it transforms from fresh powder to spice cooked in a dish, where it seems to get even stronger.

Folklore

This herb is old, 4000 years old. Its uses, beliefs, and traditions originate from India and are vital still in rural areas where there may be no doctors or pharmaceutical medicines, only folk remedies that seem to have always worked. Dictionary references cite turmeric’s name as originating from the old French terreméryte or the Medieval Latin terra merita, both translate as meritorious or worthy earth. But the Sanskrit language has fifty-three different names for it, words that mean plenty or lucky and often refer to its signature yellow color, such as the Ayurvedic haldi. Even the Chinese name jiang huang translates to ginger yellow, which also signifies a close relation to ginger, jiang means ginger, huang means yellow. Often turmeric is compared to saffron and the Sanskrit kunkuma, which means saffron, is likely the word origin of curcumin. Ancient systems of medicine have used turmeric for centuries to boost the immune system, fight infections, and heal wounds. Turmeric paste or powder is used topically, added to hot milk and as an essential ingredient in cooking eaten daily, Indian folklore holds that if you do not, you may die. The idea that turmeric is essential to life is highlighted in its ritualistic importance to Hindu women throughout their life cycles. Rituals include bathing in turmeric at puberty and erotic symbolism during weddings, once married a woman wears a string on her wrist smeared with turmeric. In contrast, a widow must not touch the spice. Turmeric paste is applied to the face as makeup and a new dress is marked with it for luck before being worn. It is alleged that turmeric will keep away evil spirits who hate the smell of it burning and it is used during worship ceremonies as a sacred offering of respect for gods and elders.

Culinary and Cooking

That this spice is used in cooking is well known. As an integral part of curries, Indian, Middle Eastern, African, Thai and other Asian cultures have relied on it for centuries. Marco Polo bequeathed it Indian Saffron and brought it to Europe as a less expensive substitute; indeed it mimics saffron with a strong distinctive flavor and the ability to donate to all dishes its yellow color. But the sacred aspect and vast medicinal nature deem it a wonder food for Indian cultures. It is more than just a spice; it is a staple. Most food made with turmeric is referred to as savory, which means having a spicy, pleasant taste or smell without being sweet. Crunchy snacks, samosas, meat and vegetable curries, rice, and lentil dals all would be lost without turmeric. It is indispensible for condiments including chutneys, pickles, and even desserts. As a beverage, turmeric is used in teas or mixed with milk and honey for the warming golden milk, a beloved remedy for colds and flus. Where turmeric grows, the leaves are steamed as a wrap for meats, vegetables, and rice. Anytime curry powder is used, turmeric is likely a part. It is used as a deep yellow food coloring for orange cheese, yellow mustard, lemon yogurt, banana pudding, butter, and salad dressings. If it splashes on clothes there may be left a permanent yellow stain, but maybe that will bring good luck. Turmeric is often combined in traditional recipes with milk, coconut milk, eggs, butter, or ghee all of which have the ability to enhance the absorption of medicinal components. Spice blends used in curries have this same effect.

Beneficial Qualities

Turmeric is one herb whose list of benefits is long. The best place to start untangling all that it does is to focus on places in the body that it has the highest affinity toward, the liver, gallbladder, and digestive tract. In the liver, turmeric is the protector and detoxifying assistant. In the gallbladder it is the stimulator of bile production and in the digestive tract it is the healer of inflammation. This is a well-studied herb, with human clinical trials that support its antioxidant, anti-inflammatory, anticancer, and antibacterial activity. It can be used to aid in arthritic pain relief, healing of gastrointestinal conditions such as ulcers, diverticulitis, and leaky gut syndrome, and for cancer prevention. Its most ancient uses were likely as a yellow dye and as a paste applied to the skin for healing wounds, which would still be a great way to use it as long as yellow skin is on your acceptable fashion list. The question remains whether using curcumin standardized extract alone or powdered turmeric from the rhizome is best. While curcumin certainly is responsible for significant healing properties, there are hundreds of beneficial plant compounds in the whole turmeric plant including the volatile oil turmerone, which is highly hepatoprotective. The idea of using turmeric in its entirety is supported by the idea that we still do not fully understand all of the healing properties of plants; isolating one compound may mean missing out on some of the benefits. With all of our daily environmental toxin exposure, whether it is curcumin or turmeric, including this herb either as a food spice or as a supplement can only prove meritorious (worthy).

Herbal Preparations

Infusion: the ultimate preparation for most medicinal effect is to have a fresh turmeric rhizome, which is actually a mass of roots that begins with an underground stem and grows shoots and other pieces of root. Picture ginger which is also a rhizome. The tea should be prepared from the dried turmeric root that has been freshly powdered using a commercial grade spice grinder. Measure ½ teaspoon of the powder, pour 8 ounces of hot water over the powder and steep covered for 45 minutes, then strain.
Juice: Peel a 5 inch piece of fresh turmeric rhizome. This will turn your hands yellow as well as any utensils or cutting board. Soaking in soapy water for about five minutes will clean the yellow stains. Bring a 16oz of water to boil, add peeled turmeric and simmer for 20 minutes, the water will turn deep yellow. Cool. Pour water and turmeric into blender and blend until smooth.
Syrup: 1 oz or 2 Tablespoons turmeric powder to 2 cups of water. Simmer, stirring occasionally to break up the clumps. Reduce to 1 cup and add 1 cup of sugar, heat gently to dissolve.
Tincture: To prepare an alcohol extraction of turmeric with fresh turmeric the recipe is 1 part turmeric to 2 parts liquid, for dried use 1 part turmeric to 4 parts liquid. The alcohol is diluted to 60%.