Ohio Master Herbalist Mary Colvin - Monthly Articles

RED CLOVER – (TRIFOLIUM PRATENSE) –

Has a very fascinating history. Not only has it been used as an agricultural crop since prehistoric times, but it has been used for healing and as a religious symbol as well.

*Michael Castleman wrote (The New Healing herbs)

Early Christians linked this plant to the Trinity and some say that red clover was the model for Irelands shamrock. Another interesting historical use of red clover involved the Celtic Druid Priests. They used clover as a symbol of Earth, sea, and heaven.

*Once British colonists brought red clover over to America, the Native Americans took notice and used it as food and medicine.

They used it as a spring tonic, for purification and ceremony, in cold formulas, as a nervine, and for female complaints. Only recently have scientists proven some of these benefits.

*It contains many vitamins and minerals including: calcium, protein, iron, chromium, magnesium, chlorine, niacin, phosphorus, silicon, potassium, thiamin, and Vitamins C, A, B’s, E and D.

An ounce of flowering tops will give you:

½ the daily requirement of calcium
¼ the daily requirement of magnesium
1/3 the daily requirement of potassium

*Red clover is a wonderful alterative herb, but works better when combined with other herbs with alterative properties.  It’s also an antispasmodic to the lungs, and a sedative. This is why red clover was used for whooping coughs or any other spasms in the lungs.

*Red clover has been found to have chemical constituents called isoflavones. These are also called Phytoestrogens, which are plant estrogens similar to our estrogen, but weaker. This is why red clover works for menopausal symptoms.

*Because of its alterative, deobstruent, and depurative properties…..it is a good choice for treating cancer. It has been used in many herbal formulas to combat cancer and has succeeded.

*This is a perfect time to talk about a personal experience with red clover…..not mine, but my cousin’s.
She was diagnosed with Anaplastic carcinoma in 1994, which is one of the deadliest types of thyroid cancers affecting    1 ½ % of all thyroid cancer patients. After surgery and three radiation treatments and the cancer still returning, she tried Essiac tea. It includes:

**Red clover, burdock root, blessed thistle, kelp, sheep sorrel, slippery elm bark, turkey rhubarb, and water cress.

She took a cup of this infusion three times a day and at her next appointment, her thyroid globulin number was a “0”!!  Meaning that... the cancer wasn’t there.

Her doctor said it was because of him and the radiation treatments!!

She continued with the Essiac tea and stayed cancer free for 8 years!

At one point, she decided she didn’t need it anymore. The thyroid globulin numbers started increasing at her next appointment.

She started drinking the tea again and at her next appointment………you guessed it………the number was “0” again!!

The doctor wrote down the name of this tea for the first time in 17 years.

ROSEMARY

(Rosemarinus officinalis)

To most people, Rosemary is considered an essential culinary herb. However, to an herbalist, Rosemary has many essential medicinal actions as well. This is one of the oldest recorded herbs in history where references can be found dating back to 5,000 B.C.

Rosemary is an evergreen, perennial shrub that reaches 3 - 5ft tall. It is hardy to zone 6 and prefers a well-drained location. It requires sunlight to thrive and can tolerate drought, but not excessive watering. The flowers are small, pale blue or mauve, and bloom in the summer for northern climates, or continually in southern climates. Leaves are linear, dark green, aromatic, and opposite. They are similar in appearance to a pine needle, but are more rigid and protrude from a woody stem. The seeds ripen from August to September and are hard to germinate. The best way to propagate this shrub is through cuttings or layering. The Latin name, “ros maris”, which means “dew of the sea” refers to Rosemary growing along the Mediterranean coast. The modern name, Rosemary, can be traced to the legend of the Virgin Mary carrying her infant son seeking refuge in a bush when escaping Herod. In her honor, the bush was named, “The Rose of Mary”.

Rosemary has long been referred as the herb of fidelity and remembrance. It was associated with Venus, the goddess of love, in ancient Rome. This led to the tradition of using rosemary in wedding ceremonies and helping to attract love. Ancient Greek students would wear wreaths of rosemary around their head to help with memory of the material being studied. Rosemary also symbolizes eternity and was cast upon a casket before being buried. Spanish and Italian folklore used rosemary as protection against evil. Sicilian folklore believes that young fairies would take the shape of a snake and lie amongst the branches of Rosemary. An old custom burned Rosemary with Juniper berries to purify the air and prevent infection. (M. Grieves, A Modern Herbal).

Modern research has concluded that Rosemary contains cineol, camphor, pinene, bornyl acetate, caffeic acid and its derivative rosmarinic acid among others totaling 63.81 compounds (pg 147, International Journal of applied Biology and Pharmaceutical Technology). These compounds have been found to have antiviral, antibacterial, and antioxidant activity. It has also been found to be beneficial in the treatment of bronchial asthma, as an antispasmodic, peptic ulcers, inflammatory diseases, heart disease, and as a possible cancer preventative.

Traditional usage of Rosemary included other medicinal benefits. It has been used for headaches, colds, colic, nervousness, and increased circulation. It has been used for arthritis and sore muscles (externally), for digestive problems, female problems, or as a general tonic. Use Rosemary when you are feeling depressed or mentally tired for a pick-me-up. Rosemary can also be used as an antiseptic wash or as a hair wash to stimulate the hair follicles. A bath with Rosemary can increase the circulation and be used as a diaphoretic to sweat out toxins.

Use Rosemary in your cooking or drink a warm infusion for a cold, headache, depression, or nervousness. An infusion taken warm will also help with menstrual cramping or in renal colic disorders. Make an infusion by using one ounce of dried rosemary to one cup of boiling water. Pour the boiling water over the herb and let it steep for 10 -15 minutes. Use the infusion for external washes or as a hair stimulant. A few drops of Rosemary oil on a natural bristle brush will give your hair sheen and help repair damage. A salve or ointment with rosemary oil can be used for arthritis, gout, or sore muscles.

I would like to state a few words of caution regarding Rosemary. It is an emmenagogue and will induce menstrual bleeding in strong infusions and larger doses. If you are pregnant, avoid strong extracts, infusions, or essential oils of Rosemary. Culinary uses of Rosemary are safe for an expectant mother. Rosemary is also a rubifacient and can irritate the skin. Avoid using the essential oil directly on the skin unless it is mixed with olive oil first.

There are many medicinal and culinary uses of Rosemary. Try growing your own this Spring and harvest your own leaves for your family. Try different recipes and formulas that include this wonderful aromatic herb and enjoy the benefits.

Until next month,
Mary Colvin, M.H.

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Black Bean & Cabbage Stew

• 2 tbsp BUTTER
• 2 tbsp flour
• 1 SMALL ONION
• 4 CLOVES GARLIC
• 4 STALKS CELERY
• 1 SWEET GREEN PEPPER
• 1 SWEET RED PEPPER
• ½ HEAD OF CABBAGE
• 4 MEDIUM POTATOES
• 2 CARROTS
• 2 CANS BLACK BEANS
• 32oz VEGETABLE STOCK
• ½ CUP BROWN RICE
• ½ tsp CUMIN
• 1 tsp. SEA SALT
• 2 tsp fresh or dried rosemary
• BLACK PEPPER TO TASTE
• 2 CUPS OF WATER

Sautee the onions, garlic, and celery in the butter until they are tender. Remove from heat and add the flour. Slowly add vegetable stock while stirring and then add the rest of the ingredients and bring to a boil. Reduce heat to medium and cover. Cook about 40 minutes or until the vegetables and rice are tender.

This recipe is very versatile and you can use what vegetables or beans you have on hand. Feel free to adjust the herbs and seasonings to your taste. If you want a broth instead of a stew, just eliminate the butter and flour and replace with olive oil to sautee. Please share with me your experience with this recipe.

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Stimulating Hair Wash

• 1 CUP OF ROSEMARY INFUSION
• 1 tbsp BORAX

Make the Rosemary infusion by pouring boiling water over 1oz of fresh/dried rosemary leaves. Let the infusion steep for 15 minutes. Strain and then mix in the Borax. Let cool and then rub into the scalp. Leave on for 10 minutes and then rinse. After the rinse, you can use another Rosemary infusion without the borax to rinse the hair with and leave in. This is a great preventative for dandruff and loss of hair.

DANDELION

(Taraxacum officinale)

                This common “weed” is remarkably nutritious and has many medicinal uses.  It is loaded with vitamins and minerals, and has a cleansing effect on the whole body.  Native Americans utilized dandelion for many reasons and called it, “yellow flower” for the color of the dye extracted from the flowers.  The use of this herb has been documented as far back as the tenth century and for good reason. 

                Dandelion is a strong diuretic and hepatic herb and has been used as a spring tonic and general cleanser.  This herb is a blood purifier and works well on obstructions in the liver, gallbladder, or spleen.  It is routinely used to cleanse toxins from the body.  The diuretic action is useful with any urinary complaint, water retention, or high blood pressure.  When you combine this herb with a healthy diet; it could help prevent or treat heart, liver, or kidney disease.  It does this by stimulating bile production, increasing urine production, cleansing the blood, and reducing the volume of blood.  The Cherokee Indians used dandelion to calm the nerves and as a tonic to cleanse the blood.  The Iroquois would use this herb for back pain, liver spots, as a laxative, and for dark circles or puffy eyes.  The milky substance in the stem can also be used to treat warts.  It is considered a tonic and antioxidant because of the vitamin and mineral content.  Dandelion contains one of the highest amounts of Vitamin A.  It also contains vitamins C, D, and B complex.  Minerals contained include potassium, zinc, iron, calcium, magnesium, phosphorus, beta carotene, thiamine, and riboflavin.  It makes you wonder if there are any unknown vitamins and minerals contained in this herb as well.  Dandelion is also a good source of fiber and protein. 

                If you are planning on using dandelion leaves in your salad, or making an infusion or decoction for any reason; please make sure that no pesticides have been used in the vicinity of the herb.  Wash the leaves and roots thoroughly before making any preparation.  If you want to make an infusion of the leaves, pour boiling water over one ounce of dried herb and steep for 15 minutes.  Dandelion is a bitter herb and the infusion is the least bitter of the preparations.  In my opinion, dandelion is comparable to arugula in taste.  A decoction is made by using two teaspoons of powdered root or one ounce of dried cut root and boiling for 20 minutes.  You can drink up to three cups a day of either the infusion or the decoction.  When a tincture of dandelion is used, the dose would be one to two teaspoons three times a day.  At the very least, try dandelion leaves in your salad and receive the extra nutritional boost that your body needs.

                Many diuretics can deplete the potassium level in your body when used for long durations.  Dandelion has potassium and adds it back into your body naturally.  Therefore, dandelion would take longer to deplete the potassium levels.  This doesn’t mean that it should be used in large amounts for long periods of time.  As with any herb, use in moderation and when needed.

Until next month,
Mary Colvin, Master Herbalist

To learn more about herbs, check out my events page for local classes
For a wellness consultation, go to the Contact me section or call 419-588-1072

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DANDELION SALAD TOSSED WITH A WARM PECAN VINAIGRETTE

• 2 bunches of dandelion greens
• 3 Tablespoons virgin olive oil
• 3 cloves garlic, finely chopped
• ¼ cup pecans, chopped
• 1 ½ tablespoons balsamic vinegar
• 1 teaspoon salt
• ¼ teaspoon pepper

 Chop the dandelion leaves into sections and transfer to a heatproof bowl.  Heat the olive oil in a skillet and add the garlic and the pecans.  Cook and stir until the garlic is golden.  Stir in the vinegar and the seasonings.  Pour the hot vinaigrette over the dandelion greens and then toss.  Serve immediately.

This is very similar to a classic Italian recipe of preparing dandelion leaves.  The big difference is that the leaves are raw in this recipe and not cooked until they are soft.  Cooking vegetables and greens will deplete some of their nutritional value. 

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DANDELION OIL FOR MUSCLE ACHES AND PAINS

• Mason jar
• Olive oil
• Dried dandelion root
• Powdered cayenne pepper (optional)
• Double boiler
• Cheesecloth

Fill the bottom of the double boiler with water.  Cut the dried dandelion root in sections and place in the top of the double boiler.  Pour olive oil over the dandelion root until it is covered.  You can add                ½ teaspoon – 1 teaspoon of powdered cayenne pepper to this oil to intensify the effect and help with pain if you desire.  Simmer oil for about an hour.  After this, strain the oil into the mason jar.  Make sure you label the jar! 

You can also turn this into an ointment by placing the strained oil back into the double boiler and add some chopped beeswax.  Usually, I use 2-2 ½ oz of beeswax to 2 cups of olive oil.  Pour this mixture into a jar and label.  Keep either the oil, or the ointment in a cool dark space.

Use for muscle aches and pains. 

MARSHMALLOW

(Althaea officinalis)

 

The sweet confections that we all know today, may share the same name, but lack the nutritive and medicinal value of their namesake.  The very first confection was made centuries ago from the marshmallow plant.  The French peeled back the root bark and boiled the remainder into a soft and sweet white pulp.  The marshmallows we see in the grocery store are comprised of corn syrup, gelatin, and sugar.

Marshmallow is considered a demulcent and an emollient.  A demulcent is very soothing and protective of any internal inflammation in the respiratory, intestinal, alimentary or urinary areas.  An emollient will soothe and protect any external inflammation.  The soothing quality of marshmallow is due to the presence of mucilage.  Mucilage fibers absorb water and form a gel-like substance.  This substance also protects the mucous membranes from bacteria and further inflammation.  This is why Marshmallow is used to treat sore throats, laryngitis, respiratory complaints, intestinal irritations, digestive problems, or kidney and urinary inflammations.  This herb is also considered a diuretic, nutritive, mild laxative, and a possible immune enhancer.  Traditionally, it has also been used for wounds, infections, inflamed or sore eyes, psoriasis, gout, and mastitis.

Many years ago, Marshmallow was also called “Mortification root” because it was used to prevent or arrest mortification (gangrene).  Dr. John Christopher used Marshmallow root combined with Slippery elm bark as a hot poultice on the affected area.  He replaced it as soon as it cooled and before it dried.  Dr. Christopher would also make a decoction of the roots and then soak the gangrenous limb for hours.  Gangrene is the advanced condition of blood poisoning and is usually followed by the death of tissue in the affected area.  I would personally elect to use Marshmallow root before any amputation procedure if I was ever given the choice.

Althaea officinalis is a perennial that grows near damp meadows, bogs, marshes, or along stream banks.  Marshmallow will grow close to 8 feet tall and has white to pinkish colored flowers that bloom in the latter part of the summer.  The leaves are gray-green and have small hairs covering them.  The stems are also covered in hairs and are branching.    You can use the leaves, flowers, or the roots for your medicinal or nutritive need.  However, the roots have the greatest potency and are used more often in herbal preparations. .  It is best to harvest roots older than two years old to get the most out of this herb.   A standard dosage of the infusion or decoction would be 1 cup three times a day.  If a fluid extract or syrup is used, the standard dosage would be ½ - 2 teaspoons.

There is an extensive list of uses for this particular herb and I would highly recommend having some Marshmallow root on hand in your cupboard or in your backyard.  It is a standard in my house and I love the aroma and the taste.  Enjoy a cup whenever you need it and I wish you health and prosperity!

Until next month,
Mary Colvin, M.H.

To learn more about herbs, check out my events page for local classes
For a wellness consultation, go to the Contact me section or call 419-588-1072

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GINGERED PUMPKIN SOUP

(Growing 101 Herbs That Heal, Tammi Hartung)

• 1Tbsp butter
• 3 whole Marshmallow Plants, chopped
• 1 Tbsp chopped ginger root
• 4 cups vegetable broth
• 4 – 6 cups baked pumpkin
• ½ cup of cow or soy milk

Melt the butter in a skillet and sauté the Marshmallow and Ginger root until they are tender.  Transfer to a large pot and add the vegetable broth.  Simmer for 5 minutes.  In a blender, combine 1 cup of pumpkin, 1 cup of broth mixture, and 1/8 cup milk.  Puree until smooth.  Pour pureed pumpkin mixture into another large pot.  Repeat this step until all the pumpkin is used.  Heat the soup until just warmed without boiling.

I came across this recipe in a book and it stuck with me.  I wasn’t able to try this recipe myself this past fall, but I hope to this year.  I know that this is more of a fall recipe, but I wanted you to have a food recipe involving Althaea officinalis that was healthy.  I thought about posting a recipe for marshmallow candy that uses the sap from the actual plant, but they contain so much sugar.  There are a few different versions on the internet.  If you have an alternate recipe and would like to share, please contact me.

 

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ECZEMA OR PSORIASIS SALVE

 

• 1oz. Red clover blossoms, dried
• 1oz. Chickweed, dried
• 1oz. Marshmallow root, dried
• 2 cups olive oil
• 2 ½ oz beeswax

 

In a double boiler, combine herbs and the olive oil.  Simmer for an hour.  Strain and reserve the liquid.  Wash the top of the double boiler out and dry.  Pour reserved liquid back into the top of the double boiler and add the beeswax.  Once the beeswax is melted, pour the preparation into your container.  I like to use a dark glass container.  Place in a cool dark area and use when needed.  Red clover has been used for centuries as a wash or ointment for different skin conditions.  Chickweed is often used for soothing irritated skin and, of course, Marshmallow is soothing as well. 

I am still accepting students for the 6 month course starting March 10, 2012 for those of you that would like to learn more about natural healing and herbalism.  Contact me if you are interested.  Thank you for stopping by Herbal Collections. 

 

BLACK WALNUT

(Juglans nigra)

 

     Walnuts are known to be nutritious and can be found in many culinary dishes around the world. But, did you know that every part of this tree has been used medicinally as well?  The walnut, the hull, the bark, the roots, and the leaves can be utilized for different purposes.  The old adage, “Waste not, want not” comes to my mind. 

     Black walnut is one of six different walnut species grown mostly in the central and eastern part of the United States.  Trees can grow from 70-120 feet high and have a diameter of 2-5 feet depending on the age and the environment it grows in.  It grows best in fertile soil with good drainage and requires at least 6 hours of sun to thrive.   It is considered a long-lived species exceeding 200 years.  The vicinity of this tree should be considered when planting because of the chemical it contains called “Juglone”.  Juglone is a two-ring phenolic compound known as a naphthaquinone.  This chemical compound is responsible for inhibiting the growth from competing plants within an 80 feet diameter.  According to The Ohio State University Horticultural and Crop Science Division, some plants sensitive to Juglone include tomatoes, peppers, eggplants, cabbage, apples, blueberries, white birch, pine trees, and the Norway spruce.  These plants grown near the walnut species tend to turn yellow, wilt, and then die within 2 months.  Some tolerant species include lima beans, snap beans, beets, corn, onions, cherry trees, hemlocks, forsythia, most maples, oaks, and hickories.  Other flowers include daffodils, daylilies, phlox, Shasta daisies, and ferns.  Just be careful to do your homework before undergoing the planting of either the Black Walnut tree, or plantings and gardening near an established tree.

                The same chemical that inhibits growth of other plants is also responsible for the antibacterial, antifungal, antiviral, and vermifuge properties of Juglans nigra.  Throughout history, the nut itself has been used for nutrition, as a digestive, and as an antiseptic when crushed and applied.  The walnut contains many vitamins and minerals.   Vitamins include B complex , Vitamin C, riboflavin, and thiamin.  The leaves contain the most amount of Vitamin C and are considered an antioxidant.  Minerals included are copper (which is responsible for encouraging the production of red blood cells and to metabolize iron), phosphorus, magnesium, potassium, iron, zinc, and calcium.  Walnuts are also a good source of protein, folic acid, and Omega-3 fatty acids.  In Italy, they make Nocino, which is a cordial made from unripe green walnuts steeped in an alcoholic base (usually brandy) and spices added.  Italians consider this as a digestive.  The hulls were boiled and used to kill and expel parasites and worms, kill head and body lice, kill bedbugs, and for liver ailments.  The bark, inner bark, roots, and leaves were used as an astringent, purgative (strong infusion or decoction), cathartic (laxative), vermifuge or antiparasitic, and as a hepatic to cleanse the liver of bile.  Native Americans used many parts of the Black Walnut tree.  They chewed the bark for a toothache, pulverized the leaves and applied to an infected ringworm area, acquired the sap to be used for inflammations, made a decoction of the bark to cleanse the liver and remove bile, and the juice from the hulls was used to dye cloth. 

                Modern herbalists recommend Black Walnut bark or leaves to treat diarrhea, expel intestinal parasites or worms, as a wash for skin diseases, and to treat fungal diseases.  An infusion uses 1 ounce of dried bark or leaves to a pint of boiling water and steep for 15 minutes.  Take in 2 fluid ounce doses.  A strong infusion that can be used as a purgative or emetic would be steeped for an hour in hot water.  If Black Walnut is in a capsule, take 2 capsules a day only.  In tincture form, a dose would be 10 drops internally.  Black walnut should not be used by those who have nut allergies, are pregnant, or breast feeding.  Apply externally as needed for fungal infections, and other skin issues.

                As you can see, Black Walnut has many medicinal and nutritional benefits and you have to be “nuts” not to take advantage of the natural healing abilities of this native plant. 

Until next month,

Mary Colvin, M.H.

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CRANBERRY BANANA NUT BREAD

3 ripe bananas

• ½ cup unsweetened applesauce
• 2 tbsp. lemon juice
• ½ cup dark brown sugar
• 2 cups whole wheat flour
• ¾ tsp. baking powder
• ¾ tsp. baking soda
• ½ tsp. salt
• ½ cup dried cranberries
• ½ cup chopped walnut

 

1. Preheat oven to 350 degrees
2. Mash the bananas and add the lemon juice, applesauce, and sugar.  Stir together and set aside.
3. In a separate bowl, combine the remaining ingredients.
4. Add the dry ingredients to the banana mixture and stir until it is combined.
5. Grease a 8 ½” x 4 ½” bread pan and pour the mixture in.
6. Bake for 60 minutes and let it cool completely before cutting it.

 

I have been testing many healthier versions of baked goods.  Please let me know how you like the recipes that I post and share some of your favorites with me!!  I would love to hear from you.

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BLOOD AND LIVER TONIC/CLEANSER

• 8 ounces Burdock roots
• 8 ounces Black Walnut leaves
•  ½ pint of Vegetable glycerin

 

Place the herbs in one gallon of distilled water.  Bring to a boil and then reduce to a simmer.  Simmer to ½ the volume.  Strain the liquid and then place in a clean pan to simmer for another 10 minutes.  Mix in the vegetable glycerin and allow it to cool before placing it in a bottle.  Store it in the refrigerator.

Doses:  Take 2 teaspoons in water 3 times daily before a meal.  Adding vegetable glycerin will add a longer shelf life.  Keep no longer than a month.

Burdock root is considered a blood purifier and it benefits the skin, soothes the kidney, and acts as a liver tonic.  Black walnut is also an alterative (blood purifier), and helps to cleanse the liver. 

GINGER

(Zingiber officinalis)

Ginger root has long been in use as a medicinal herb and a culinary herb.  The use of ginger can be traced back to 3000B.C. in China’s first great herbal, “Pen Tsao Ching”.  It has also been called root ginger, Jamaican ginger, or African ginger.  Ancient civilizations have used ginger abundantly in both medicinal and spiritual practices.  They cleansed themselves physically and spiritually with this herb before appearing before their god(s).

                Here in America, we have what is called Wild Ginger (Asarum canadense).  This is a creeping perennial with heart shaped leaves that is found in rich wooded areas.  Wild Ginger root was highly prized by the American Indian tribes for many afflictions.  It was used for indigestion, heart troubles, female complaints, coughs, colds, throat ailments, and nervous conditions.  Root ginger (Z. officinalis) and American Wild Ginger (A. canadense) can be used interchangeably.  Both are stimulants, rubefacients, diaphoretics, and carminatives.  Ginger has been used by many different cultures throughout the world as a digestive aide, a preservative, a spice, and as an antidote to shellfish poisoning.  Today, herbalists use ginger for many digestive problems, cramping, colds, congestion, circulatory ailments, nausea, headaches, neuralgia, and rheumatism.

                Many studies have been done on ginger and scientific research supports traditional uses of this herb.  A scientific validation in 1982 stated that ginger prevents the nausea of seasickness, motion sickness, and morning sickness due to pregnancy.  Ginger has also been found to prevent indigestion and abdominal cramping by soothing the muscles.  It also contains some compounds similar to digestive enzymes that break down proteins.  According to a study in the New England Journal of Medicine, ginger may help prevent heart disease and stroke by reducing cholesterol, lowering blood pressure, and preventing blood clots.  Studies have been done showing ginger can help with ulcers as well.  Another study identified anti-inflammatory substances in ginger which lends support in its use for arthritis.  Chinese studies have shown that ginger helps kill the influenza virus and an Indian study found that it increases the immune system’s ability to fight infection.

                Ginger can be administered in teas, capsules, ointments, or with your food.  Take the capsules or drink an infusion of ginger everyday to relieve pain of arthritis, bursitis, bunions, sciatica, cramping, headaches, etc.   Use about 1 teaspoon of grated fresh ginger root to 1 cup of boiling water to make an infusion.  If you prefer to take the capsules, take 2 capsules three times a day for a chronic condition.  If you have nausea or another temporary ailment, a couple of capsules would be sufficient.  I personally prefer the tea because it is so soothing and it tastes great.

                There are many medicinal benefits to using ginger and every household should have some on hand to utilize when needed before reaching for any over-the-counter remedy.  Give it a try the next time one of these situations arise.

 

Until next month,

Mary Colvin, M.H.

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VEGETABLE GINGER STIR-FRY

• 1 TABLESPOON CORNSTARCH
• 2 CLOVES GARLIC, MINCED
• 2 TEASPOONS CHOPPED FRESH GINGER ROOT
• 4 TABLESPOONS OLIVE OIL OR YOUR CHOICE OF OIL
• 1 SMALL HEAD OF BROCCOLI, CUT INTO FLORETS
• ½ CUP SNOW, OR SUGAR SNAP PEAS
• ¾ CUP CARROTS, SLICED OR JULIENNED
• ½ CUP GREEN BEANS, CUT
• ¼ CUP CHOPPED ONION
• 2 TABLESPOONS SOY SAUCE
• 1 TEASPOON SALT

 

In a large bowl, blend the cornstarch, garlic, 1 teaspoon of ginger root, and 2 tablespoons of oil until the cornstarch is dissolved.  Mix in the vegetables and toss lightly.

Heat the remaining oil in a wok or a large skillet over medium heat.  Cook the vegetables in the oil for approximately 2 minutes.  Stir often.  Stir in the soy sauce, water, remaining ginger, and salt.  Cook until the vegetables are tender but still somewhat crisp.

This is a favorite standard recipe that can be changed depending on the vegetables you have on hand.  Serve over a steaming plate of brown rice.

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COLD, FLU, AND SORE THROAT REMEDY

• 1 TEASPOON GRATED FRESH GINGER ROOT
• 1 TEASPOON LEMON JUICE
• 1 TEASPOON HONEY

 

This is a great way to combat the cold or flu and soothe a sore throat.  Just add the ginger, lemon juice, and honey in a mug and pour boiling water over them and stir.  Let the tea sit until it is cooled somewhat (roughly 10-15 minutes).  Strain the ginger root if you prefer and drink the infusion while it is warm.

Ginger root contains more than 12 antioxidants.

SKULLCAP

(Scutellaria lateriflora)

                This is an herb known by many names, but is most commonly remembered as “Madweed” or “Mad-Dog Skullcap”.  The nickname refers to the traditional use of Skullcap as a treatment for rabies due to its relaxing effect on the nervous system.  It has also been called Blue Skullcap, Virginian Scullcap, American skullcap, helmet flower, and pimpernel.  The spelling could be “Scullcap” or “Skullcap” as well.  Other plants have been called skullcap and there are over 90 species of the genus, Scutellaria, worldwide.  These are very good reasons to use the Latin name Scutellaria lateriflora when asking for, buying, or researching this wonderful medicinal plant.

                Part of the Mint family, this hardy perennial can be found in moist soils near marshes, streams, or riverbanks.  It is native to the northern and eastern parts of North America and parts of Canada.   The stems are square, smooth and erect about 1-2 feet tall.  The stem will turn purple in the heavy sun.  The leaves are a light green and they are opposite, lanceolate, and coarsely serrated.  The flowers are small at ¼ inch long, pale blue, and grow in a raceme on one side of the stem.  The flowering period is between June and September.  It is very easy to miss this little gem until it flowers and then it is easy to identify. 

               Skullcap is considered one of the best nervines provided by nature.  It tranquilizes the body and the mind, relaxes over-excited muscles, and soothes the nerves.  It is also considered food for the nerves because it calms, strengthens, and supports the whole nervous system.  It is high in calcium, phosphorus, and magnesium.  There are many medicinal properties associated with skullcap.  It is a tonic, a nervine, anti-spasmodic, anti-oxidant, sedative, diuretic, anti-inflammatory, an astringent, and slightly diaphoretic.  Native Americans used Skullcap as an emmenagogue to stimulate a woman’s monthly flow, for nervous conditions, and as kidney medicine.  It is used for any nervous affliction, insomnia, fibromyalgia, convulsions, fear, PMS, tremors, withdrawal symptoms, neuralgia, and nervous headaches.  This is an herb frequently used for anxiety or stress and one that I use myself whenever the situation arises.  I would not recommend Skullcap during pregnancy.

                When harvesting skullcap, it is best to gather the herb when in bloom and dry it immediately in the shade.  This herb deteriorates quickly in the heat and from age so it is best to store the dried herb in an air-tight container in a cool, dark area.  A fresh tincture preparation would be even better and it would last longer.  To make an infusion, pour 1 cup of boiling water over 1 ounce of dried skullcap and steep for 20 minutes.  You can then strain it and add honey or lemon.  Dosages would include 1/3 cup of the infusion 3 times a day or drink one cup one hour before bedtime.  If you are using a tincture or extract, take ½ teaspoon when needed and no more than 3 teaspoons a day.  Be careful when purchasing herbal supplements supposedly containing Skullcap because some have been known to contain “pink skullcap” (Teucrium canadense) or also called germander, or wood sage.  The Teucrium species have been linked to hepatitis and other forms of liver toxicity.  In an article by the US Department of Agriculture dated July 20, 2011, 13 herbal supplements said to contain skullcap were tested.  Only 5 of those 13 products actually contained a quality Scutellaria lateriflora.  Three products were low quality, one product had contained Baikal Skullcap (Chinese skullcap), and 4 contained Teucrium canadense.  It is best to grow and harvest the plant yourself, or buy the bulk herb from a reputable source to make your own preparations to be sure of the contents and quality.  If you have to buy supplements already prepared for you, ask the company if they test each of their herbs for identification and quality, or you can purchase it from a reliable source.         

                My hope is for all of you to relax, enjoy life, and take a moment to walk in nature.  Have a wonderful first part of summer and good luck to all of the graduates out there!!

 

Until next month,

Mary Colvin, M.H.

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RECIPE FOR JUNE

 

There are no recipes that use Skullcap as food, so I would love to give you a recipe that I recently tried and my family loved it!  I got this recipe out of a Vegan cookbook called, “Vegan Planet” by Robin Robertson.

FETTUCCINE WITH RED LENTIL SAUCE

• ¾ cup dried red or brown lentils, picked over and rinsed
• 2 carrots, cut into thin diagonal slices
• 1 celery rib, diced
• 3 tablespoons olive oil
• 1 garlic clove, minced
• One 6-ounce can tomato paste
• Salt and freshly ground black pepper
• 1 pound fettuccine
• 2 tablespoons chopped fresh Italian parsley leaves

 

1.      Place the lentils, carrots, and celery in a pot of boiling salted water.  Reduce the heat to medium-low and simmer until tender, about 30 minutes.  Drain, reserving 2 cups of the cooking liquid.  Toss the lentil mixture with 1 tablespoon of the olive oil and set aside.

    

2.     Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.  Add the garlic and cook for 30 seconds or so to release the aroma.  Stir in the tomato paste and cook for 2 minutes to mellow the flavor.  Stir in the reserved lentil cooking liquid, blending until smooth.  Add the lentil mixture and season with salt and pepper to taste.  Reduce the heat to low and simmer to blend the flavors while you cook the pasta.  If too much liquid evaporates, add some water.

    

3.     Cook the fettuccine in a large pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes.  Drain and divide among 4 individual plates.  Top with the sauce, sprinkle with parsley and serve immediately.

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GOOD NIGHT INFUSION

• 1/3 ounce Lemon Balm (Melissa officinalis)
• 1/3 ounce Skullcap (Scutellaria lateriflora)
• 1/3 ounce Hops (Humulus lupulus)

 

Combine all of these herbs and put into an infuser.  Pour one cup of boiling water over the herbs, cover, and let it steep for 15 – 20 minutes.  Drink the infusion an hour before retiring for the night.  This is a very good remedy for anxiety, stress, or imsomnia.  Drink, relax, and enjoy a pleasant sleep without feeling weighed down or groggy in the morning.

BURDOCK

(Arctium lappa, A. minus)

     If you can describe just one distinct characteristic about this plant, it would be the seeds (burrs) that attach themselves freely to anything that walks by.  It was this particular characteristic in the early 1940’s that George de Mestral (a Swiss inventor) studied the details of the Burdock seed under a microscope, and found the hook-and-loop design that gave the seeds the ability to cling to clothing and fur.  The Burdock seed was the inspiration for the invention of a product that we know of today as, “Velcro”.   The irritation of the clinging burrs aside, Burdock has been used historically as both a food and as a medicine.  This is one plant that is very hard to miss.

       Arctium lappa is called Greater Burdock and Arctium minus is called Common Burdock.  The biggest difference between the two when identifying them is the placement of the flowers.  Greater Burdock will have the flowers in a cluster at the tip of the stem and Common Burdock will have the flowers alternately placed along the length of the stem.  Both have very large rhubarb-like leaves that are heart-shaped.  They are wavy with a lighter underside and are larger near the bottom of the plant.  Burdock is a biennial plant that will produce flowers in the second year and reach a height of six feet tall.  The flowers are purple and globular in shape with a blooming period of July through September.   You will find this plant in waste areas, wooded areas, and many roadside ditches.  Originally found all over Europe, it has been naturalized throughout North America and will tolerate most types of soil.

                Burdock is considered one of the best blood purifiers in nature.  It is also a diuretic (increases urine output), cholagogue (stimulates bile flow into intestines) and a diaphoretic (increases perspiration).  It does contain some mucilage which will give a demulcent (soothes internally) and an emollient (soothes externally) property.   Because it is an alterative (blood purifier), it will treat many skin afflictions or eruptions.  These could include conditions; such as, eczema, psoriasis, acne, or boils.  Alteratives have also been used traditionally to promote the elimination of impurities in the body.  Native Americans have used Burdock extensively as blood medicine, for rheumatism, fevers, leg ulcers, pain, headaches, childbirth pain, kidney stones, venereal diseases, and for swellings.  They would poultice the leaves on an area for pain and swellings, or drink a decoction of the root for all other afflictions.  Traditionally, herbalists used this plant for skin conditions, arthritis, gout swellings, urinary complaints, restoring liver and gallbladder functions, kidney stones, urinary tract infections, and to treat cancer.  Dr. Christopher’s Blood Stream Formula (Red Clover Combination), Renee Caisse’s Essiac Formula, and the Hoxsey Method were all formulas to treat cancer containing Burdock root.  My grandfather told me that his family would pick the stalks of the Burdock plant before the flowering stage, strip the rinds, and boil the stalks to eat as a vegetable.   Burdock root contains iron, manganese, calcium, phosphorus, zinc, niacin, vitamins B1, B6, B12, C and E.   I am told that it taste similar to asparagus.  I plan on trying them myself this summer along with a few other recipes that I find. 

                As far as medicinal usage, the part of the herb used is mainly the root.  A decoction, tincture, capsule, or ointment can be used.  To make a decoction, place 1 teaspoon of Burdock root in 3 cups of water.  Bring to a boil and then simmer for 30 minutes.  You can then strain the root and drink up to 3 cups a day.  The tincture or extract can be taken in the amount of ½ - 1 tsp, three times a day.  If you are taking the capsule form of this herb, you can take 2 #0 capsules, three times a day.  When harvesting this root, be sure to dig the root in the fall from the first-year growth.  This is before the flowering stage.  This will give you the highest medicinal content for your herbal preparation.  There has been some contact dermatitis reported from sensitive individuals, so if you are allergic to certain ragweeds, wear some gloves when harvesting.   There are many warnings on the internet about the use of Burdock with pregnancy.  Some sites are even quoting fetal damage from the use of Burdock.  I find that extremely hard to believe since none of these sites offer validity.   I cannot find even one documentation that this has ever happened.   Burdock has never been reported as being an emmenagogue throughout history and is not known to stimulate the uterus.   It will take more than one animal study compared to centuries of use to prove to me otherwise.  Burdock does contain inulin, which does help to lower blood sugar levels.  If you are currently taking diabetic medications and choose to use Burdock, keep a close eye on your blood sugar levels or let your doctor know you are using this herb.  The FDA lists Burdock as an herb of undefined safety.  This means that there are no studies to prove that Burdock will cause harm from use.  Use common sense when using any medicinal herb by taking only the recommended doses when needed .  Anything in excess can be dangerous. 

                Burdock is just one of the many common herbs in our area that has more than one beneficial use.  Some people might consider this plant a weed.  Others say that weeds are just misplaced flowers. My opinion is that weeds are just useful medicine trying to get our attention. 

 

Until next month,

Mary Colvin, M.H.

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KINPIRA GOBO (Braised burdock root)

A popular Japanese recipe using burdock root

 

• 2 TABLESPOONS OLIVE OIL/SESAME OIL
• 2 CUPS OF BURDOCK ROOT CUT UP LIKE MATCHSTICKS
• 1 CUP OF CARROTS CUT UP LIKE MATCHSTICKS
• 1 CUP OF CHOPPED ONION
• SEA SALT
• SOY SAUCE (ABOUT 2 TABLESPOONS TO START WITH)

 

1.)    HEAT SKILLET (WOK) AND THE OIL OVER LOW TO MEDIUM HEAT.  ADD THE BURDOCK AND COOK OVER LOW HEAT WHILE COVERED UNTIL TENDER.

 

2.)    ADD CARROTS AND ONIONS WITH THE BURDOCK ROOT AND HEAT OVER THE LOW HEAT WHILE STILL COVERED FOR AN ADDITIONAL 10 MINUTES, OR UNTIL ALL OF THE VEGETABLES ARE TENDER.  ADD THE SEA SALT AND SOY SAUCE TO TASTE.

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BLOOD CLEANSING DECOCTION

 

• ¼ OZ. OF BURDOCK ROOT
• ¼ OZ. OF RED CLOVER BLOSSOMS
• ¼ OZ. OF YELLOW DOCK ROOT
• ¼ OZ OF PEPPERMINT LEAF

 

ADD THE BURDOCK ROOT, AND THE YELLOW ROOT TO 1 CUP OF WATER.  BRING THE WATER TO A BOIL AND THEN REDUCE TO A SIMMER FOR 20 MINUTES.  REMOVE FROM THE HEAT AND ADD THE RED CLOVER BLOSSOMS AND PEPPERMINT LEAF, COVER AND LET STEEP FOR 10 MINUTES MORE.  STRAIN AND ADD HONEY OR LEMON TO TASTE.

DRINK ½ CUP TWICE DAILY FOR UP TO 6 DAYS TO CLEANSE THE BLOOD, AND BENEFIT THE LIVER AND THE KIDNEYS. 

THYME

(Thymus vulgaris)

    This month, I want to talk about an herb that is in most kitchens, a good majority of herbal gardens, sold in every nursery, included in household cleaners, and almost unknown to most people as a medicinal herb.  Today, the Common Thyme is mostly grown for its aromatic virtue and its culinary contributions; as well as, for its petite beauty.   The most notable chemical constituent in this herb, Thymol, is the basis for antibacterial and decongestant commercial products; such as, Listerine and Vick’s VapoRub.  There’s a whole lot of punch packed in this little gem of an herb.

    Thyme is a small groundcover perennial that grows from 6 inches up to 12 inches high.  The leaves are tiny at only 1/3 inches long.  They are opposite, grayish-green, and lanceolate in shape.  The stems are many-branched and covered with downy, soft hairs.  The small, lavender flowers are arranged on whorled spikes that bloom early to mid-summer.  After a few years, thyme can get a little woody unless the roots are divided in the early spring.  Thyme prefers well-drained and slightly dry and sandy soil.  This plant thrives with regular pruning and at least 6 to 8 hours of sunlight.  Thyme is hardy up to 10 degrees and it would benefit from a good mulching before winter.

    The Greek word, thumus, meant courage and it was common in medieval days for a noblewoman to weave thyme into her scarf and hand it to the knight of her choice to signify the courage she believed he had.  And “to smell of Thyme” was a Greek expression of praise that meant an admirable style.  Thyme has been used throughout history as an antiseptic, a digestive aid, an expectorant, a nervine, a diaphoretic (hot), an emmenagogue (stimulates uterus), anti-spasmodic, and as a vulnerary (to kill worms).  Thyme oil was extensively used in WWI as an antiseptic treatment.  Most of the world’s supply of thyme oil was distilled in Germany at that time. When the British and the French declared war on Germany, they had to scramble to overcome the shortage of their highly prized antiseptic used for the wounded.  Thymol is the main chemical constituent found in Thyme and it is responsible for the antiseptic and antispasmodic properties.  In the Kings American Dispensatory (1898), it is said that, “Thymol is considered by many to be superior to carbolic acid (another antiseptic constituent).  It prevents putrefaction and arrests it when it has commenced……Dissolved in water, it forms and invaluable disinfectant for sick rooms”.  Thymol relaxes the smooth muscle tissue of the gastrointestinal tract, which gives thyme an antispasmodic property and lends support to the digestive system.

    There are many more uses for Thyme than just an antiseptic or an antispasmodic.  Thyme  preparations are frequently prescribed in Germany to relax the respiratory tract and treat coughs, whooping cough, and emphysema.  I love to sit down to a cup of Thyme tea in the winter when I have a cold and a cough.  It is very pleasant tasting and gives me the relief I am looking for by calming the coughing spasms.  It also benefits the common cold through its diaphoretic property by helping to get rid of the toxins through perspiration.   Thyme also benefits those with a headache, asthma, bronchitis or other lung ailments, foul body odors, uterus cramping, worms, or nervousness.  A cold infusion will help those with a stomach weakness, diarrhea, flatulence, or spasms.

    Thyme is generally regarded as safe by the FDA, but caution is advised for those who are pregnant.  Eating thyme in food does not apply to this warning.  Thyme has emmenagogue properties and can stimulate the uterus, but usually in larger amounts.  The oil can be an emetic (cause vomiting) in large amounts.  Even just a few teaspoons can cause symptoms of poisoning and irritate mucous membranes.  The oil is a concentrated form of Thymol and the herb itself is safer to use for longer periods of time, especially with cold/flu symptoms.  The whole herb is used for herbal preparations, which includes every part above the soil.  Dosages would be up to 3 cups a day of the infusion, 1-5 drops of the oil (always use the smallest dose first internally), or ½ - 1 teaspoon of the tincture up to three times a day.  If you are using a commercial product, follow the directions on the package.

    There are many different Thyme varieties and I am always asked if a different variety could be used.  I usually answer with, “I recommend using only the Thymus vulgaris medicinally because it contains the constituent Thymol which gives the herb its many medicinal properties”.  Different varieties have different fragrances, which in turn means they have varying amounts of different chemical constituents.  The different fragrances are wonderful for culinary purposes, but not medicinally.   I hope I have given you some other reasons for growing Thyme in your garden this year and every year after.  Enjoy the rest of your summer and take some time to enjoy the outdoors.

 

Until next month,

Mary Colvin, M.H.

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HERBED GREEN BEANS

A popular Japanese recipe using burdock root

 

• 1 ½ pounds of green beans
• 1 small onion, halved and sliced
• ¼ cup butter
• 1 teaspoon lemon juice
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves, chopped
• ¼ teaspoon paprika

Salt and pepper to taste

Rinse the beans in cold water, snap off the ends and break into 1-2” lengths.  Cut half of the onion into small slices and place with the beans in a rice steamer.  Cook until tender, about 15 minutes.  Drain and set aside.  Melt butter in a saucepan and add the other half of the onion thinly sliced, the lemon juice, parsley, thyme, paprika, salt, and pepper.  Simmer for 5 minutes.  Add the beans and toss to completely coat.  Serves 6-8

(more thyme recipes found on herbaltouch.com)

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CHRONIC COUGH COMBINATION

 

• ¼ oz. Garden Thyme (Thymus vulgaris)
• ¼ oz. Red clover blossoms (Trifolium pratense)
• ¼ oz. Marshmallow root ( Althaea officinalis)
• ¼ oz. Echinacea root (Echinacea angustifolia; E. purpurea)

 

Combine the herbs in a saucepan with 2 cups of distilled water.   Bring to a boil and reduce to a simmer for 10 minutes.  Strain and sweeten to drink.  Drink up to 3 cups a day if needed.

PLANTAIN

(Plantago major/P. lanceolata)

    When you first hear the name Plantain, you might envision a fruit similar to a banana.  However, the plant I am writing about is what the Native Americans called, White man’s footprint.  They gave this name to Plantain because the seeds were mixed with the grass seed and planted wherever the colonists settled in early America.  Today, you can find this “weed” in yards, along sidewalks, waste areas, wooded areas, fields, along roadsides, and many other places you decide to look.  That same seed that spreads this plant all over is called Psyllium, which is considered one of the safest and gentlest laxatives available and one of the main ingredients in Metamucil.  Psyllium comes from all Plantago species and is not limited to these two plants only.  Both the broad-leaf plantain (Plantago major), and the lance-leaf plantain (P. lanceolata) are used interchangeably and are readily available in this area.

    These two perennial herbs are considered alterative, diuretic, emollient, astringent, anti-septic, and anthelmintic.  Plantain happens to be one of my favorite herbs, and for good reason.  The roots and the leaves are used to stimulate alterative effects in the circulatory system giving a blood purifying action.  It can assist the whole glandular system, kidneys and bladder, and heal problems in the lower intestinal tract.  Not only that, it is the most useful insect bite, poisonous bite, or poisonous plant remedy available naturally because the poison is extracted rapidly from the intense drawing action of this herb.  I have Plantain ointment available at all times for all of those mosquito bites, bee stings, spider bites, infected wounds, hemorrhoids, or poison ivy situations.  Most people will use Lanacane (or similar products) to stop the itching of a mosquito bite.  If you happen to bump it, it will start itching all over again because those kind of products only take care of the symptom.  When you use Plantain, it draws the mosquito saliva out of the bite (the cause of the itching) and you will never notice that bite again.  Plantain is also considered one of the best blood purifiers for blood poisoning.  Use the plantain leaves or ointment on the wound, and then drink the infusion internally.  I will also use this herb on rashes to help reduce the swelling and the bothersome itching.  If you happen to come in contact with poison ivy, poison sumac, or poison oak; use the ointment directly on the rash and drink the infusion.  Ringworm, diarrhea, bed wetting, and bleeding ulcers are just some of the other uses of this herb.  Native American tribes utilized this herb for rheumatism, wounds, stomach problems, burns, as a snakebite remedy, as a urinary aide, drawing out splinters and thorns, and many others.  Most applications of plantain include the use of the leaves as a poultice and an infusion.  Another interesting application is using the infusion as a hair rinse for dandruff.  Also, if you let an infusion of plantain cool, you can use it to soothe an irritated and sore throat.

    As I previously noted, the seed of the Plantago species is called Psyllium.  Because of the mucilage content of these seeds, it offers a gentle laxative action by increasing the stool volume and making it softer.  The husks surrounding the seed help to reduce cholesterol by pulling the excess cholesterol out of the bloodstream due to the high dietary fiber content.  Psyllium has also been considered beneficial for preventing colon cancer.  It is a great remedy for constipation, diarrhea, hemorrhoids, Irritable Bowel Syndrome, and gout.  There are a few precautions with using Psyllium.  Make sure you drink at least one tall glass of water or juice for every teaspoon of seed.  If you do not drink plenty of water, the psyllium could get lodged in the intestines or throat.  Certain individuals with past allergies should be careful of inhaling the dust of psyllium if they are crushing the seeds/husks.  It can trigger asthma symptoms or other allergic reactions.  It could also lessen the effectiveness of some medications that include antidepressants, anticoagulants, digoxin, lithium, seizure medications, and cholesterol-lowering medications.  Remember also that moderation is the key.  Never take any herb in excess or for long periods of time.  Along with a diet change, psyllium can be taken one teaspoon up to 3 times a day for those suffering from high cholesterol for 6 to 8 weeks.  Just be sure to drink that water as well.  You can certainly try to get your seeds in your own back yard as long as no pesticides or chemicals are used, but be sure to harvest them before the seed pod breaks open.  Each seed pod contains about 15,000 seeds and if that wind gets to the pod first, they will scatter all over.  This is one of the reasons this plant is considered a “weed”, but I am grateful for the abundance in my yard.

    As far as dosages go, an extract or tincture of Plantain should be taken up to a teaspoon for an adult and less for a child depending on their weight.  You can take that dose no more than three times a day.  An infusion (tea) of Plantain is taken in one cup up to four times a day.  I hope I have opened your eyes to the possibilities of this plant and many others and how they can contribute to our lives and our health.  In a world that is riddled with super viruses, high medical insurance costs, high medical bills, and many toxic substances; it is time to take a step back and find solutions in a more simpler place…………..our own backyards.  As we begin into the new fall season, I wish everyone a peaceful new school year and the ability to enjoy all that our lives offer.

 

Until next month,

Mary Colvin, M.H.

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A DELICIOUS STRAWBERRY, BANANA, AND KIWI SMOOTHIE

• 1 Banana
• 2 Kiwi fruits
• 8 Strawberries
• 1 cup of apple juice (freshly juiced if possible)
• 1 cup of water
• 1 Tablespoon crushed flax seed
• 1 teaspoon psyllium husks (crushed or powdered)

 

Cut all of the fruit into chunks and blend.  Add the rest of the ingredients and blend again.  This is a non-dairy smoothie with lots of taste.  Serve immediately and enjoy!

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PLANTAIN OINTMENT

INGREDIENT LIST AND INSTRUCTIONS
By Mary Colvin, M.H.

MATERIALS NEEDED:

• DOUBLE BOILER
• OLIVE OIL
• DRIED HERB
• BEESWAX
• CHEESECLOTH
• GLASS MIXING BOWL OR LIQUID MEASURING CUP
• STORAGE JARS AND LABELS

 

INGREDIENTS:

• 2 c. OLIVE OIL
• 3oz. DRIED PLANTAIN
• 2 – 2 ½ oz.  BEESWAX

 

INSTRUCTIONS:

PLACE WATER IN BOTTOM OF DOUBLE BOILER.  FILL TOP OF DOUBLE BOILER WITH THE PLANTAIN AND THE OLIVE OIL.  SIMMER FOR 50 MINUTES TO AN HOUR.  STRAIN OIL OVER CHEESECLOTH INTO A GLASS MIXING BOWL.  WASH TOP OF DOUBLE BOILER AND REFILL WITH STRAINED OIL.  SIMMER OIL WITH THE BEESWAX UNTIL IT IS MELTED.  POUR OIL INTO JARS.  LET IT COOL AND HARDEN BEFORE PLACING LID ON IT AND LABELING.

GRAVEL ROOT, JOE PYE WEED

(Eupatorium purpureum)

    What do you call a plant that is sweetly scented, beautiful and stately to behold, has many medicinal benefits, and has been known to conjure love and respect?  Joe pye weed, Gravel root, Queen of the Meadow, Purple Boneset, Kidney root, or Hemp weed are just some of the names that this wonderful herb has been called.  You can’t miss this beauty when you see it, or forget it once you have sampled its aromatic and slightly bitter attributes.

    Eupatorium purpureum is common in Eastern North America from Canada to Florida growing in lush, swampy, or rich grounds.  It can grow anywhere from six to eight feet tall with speckled or evenly purple stems.  Four to six whorled, lanceolate , and serrated leaves that reach eight to ten inches long surround the stalk.  The flowers bloom late summer into early fall, and consist of pale lavender or magenta tubular florets that form a dense terminal inflorescence at the top of the stem.  The common explanation for the unusual name derives from a Native American named Joe Pye (Jopi).  He introduced this herb to early colonial Americans to use as a diaphoretic to combat typhus fever.  It also became known as gravel root due to its solvent action on gravel stones (stony deposits in the kidneys).

    The fresh root of this herb has been used for many afflictions and is best when combined with other diuretic herbs, stimulants, or even some demulcents (internally soothing herbs).  Gravel root itself is considered a diuretic, a nervine, a tonic, a diaphoretic, an aperient, an astringent, and a powerful solvent.  The Cherokee nation would take a section of the stem and use it to spray or blow medicine and use it as a tonic both during and after childbirth.   The Navajo tribes used it as an antidote to poisoning and the Meskwaki tribes would chew and nibble the root as love medicine when they wanted to attract a woman.   Many of the indigenous tribes also used gravel root for arthritis, gout, wounds, kidney troubles, and as a burn dressing (leaves).  Gravel root is useful in all ills of the joints, tones the female system and urinary-genital areas, feeds and strengthens the nerves, and acts as a cleanser to the whole body.  One of the constituents in gravel root is Euparin, which is a solvent and oleoresin that dissolves calculus, gallstones, kidney stones, vesicular calculi, and helps with painful urination.  Matthew Wood( a practicing herbalist for over 25 years and a professional member of the American Herbalist Guild) said, “I have seen it stop Crohn’s disease that was in the deadly last phase where the intestine was abscessing and pus was already in the peritoneal fluids”.  This was commented on by a surgeon who noticed that, ”The abscess on the intestine had broken open, but there was no peritonitis”.  (The Earthwise Herbal, Wood, pg 157) As you can see, Gravel root can be beneficial to all areas of the body.  You can use this herb for neuralgia, kidney ailments, arthritis, gout, bursitis, fevers, diarrhea, prostate troubles, and also for infertility.  Type II Diabetes can benefit from gravel root because it helps to improve the uptake in sugar in the cells, and prevents putrefaction. 

    A decoction of the root can be made by placing 1oz of the fresh or dried root in 1 pint of distilled water and soaking for two hours.  Bring the water to a boil and then let simmer for 15 - 20 minutes.  If you want to preserve this decoction, strain and then add 2 oz of vegetable glycerine.  You can then bottle this and take 1 tablespoon three to four times daily.  A child can take ½ that amount based on their weight.  Take ½ to 1 teaspoon of the tincture if that is available to you, or if you prefer to make it yourself.  You can then store in a cold, dark area.  There are no known contraindications of any kind associated with this plant.  You will find the standard, “should not be taken while pregnant or nursing”, but I have yet to figure out why considering this herb is a tonic to the female system and has been known to help prevent miscarriages; as well as, it has been used for centuries by pregnant women with no harmful effects.  If you visit a health food store, you can find it in bulk, in capsules, or in a fluid extract.  Most of the natural remedies for kidney stones contain E. purpureum because it is that effective.  This herb has been called many different names, but no matter what name you use, be sure to include it in your medicine cabinet.  Enjoy harvesting your roots this fall!

 

Until next month,

Mary Colvin, M.H.

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GOOD FOR YOUR KIDNEYS CABBAGE SOUP

• 3 Tablespoons olive oil
• 1 large onion, chopped
• 3 cloves of garlic minced
• 1 red bell pepper, chopped
• ½ head of cabbage, cored and coarsely chopped
• 1 can Fire roasted diced tomatoes (or fresh tomatoes if you have them on hand)
• 32 oz chicken broth
• 4 cups water
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon chicken base (optional)
• Fresh parsley leaves (optional)
• Dash of cayenne pepper (optional)

 

DIRECTIONS:

Heat the olive oil in a large stockpot.  Add the onion and garlic and sauté for 5 minutes.  Add the water,  chicken stock, chicken base (optional), salt and pepper.  Bring to a boil , then add the cabbage and red bell pepper.  Simmer for about 10 minutes until the vegetables are tender.  At this point, stir in the tomatoes and return to a boil.  Simmer for 15 – 20 minutes and stir often.  You can add the cayenne and the parsley during the last 5 minutes.

This recipe contains many super foods that are high in antioxidants and other health-supporting vitamins and minerals.  People with kidney disorders tend to have more inflammation and a higher risk of cardiovascular disease.  Cabbage is high in Vitamins K, and C.  It also contains fiber, and folic acid.  Red bell peppers also contain fiber and folic acid and are high in Vitamins A,  and C.  Garlic reduces inflammation, lowers cholesterol and blood pressure, and contains healthy antioxidants.  Onions contain chromium and Quercetin (antioxidant).  Parsley leaves are diuretic and the cayenne is a stimulant that can also help with circulation, lowering blood pressure, and lowering cholesterol levels. 

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DE-CALCIFY TEA

• ¼ oz Burdock root (Arctium lappa, A. minor)
• ¼ oz. Gravel root (Eupatorium purpureum)
• ¼ oz. Marshmallow root (Althaea officinalis)
• ¼ oz. Stinging Nettle (Urtica dioica)

 

Place herbs in 1 pint of distilled water and bring to a boil.  Simmer for 15 minutes and then strain and add honey to taste.  Drink up to 3 cups a day.  This tea will help to break up and remove excess calcium deposits in the form of urinary stones, arthritis, or gout.  It will also soothe the whole alimentary system while cleansing the urinary tract system.

LICORICE

(Glycyrrhiza glabra)

    Licorice is an ancient herb first appearing in text in China’s great herbal (Pen Tsao Ching) back in 3000 B.C.  It was also discovered in a bundle in King Tut’s Tomb over four thousand miles away and a few millenniums later.  Utilized medicinally by great physicians; such as Dioscorides and Culpepper, it has long been known for its healing abilities and sweet constitution.  Many people recognize this herb as a candy, but today’s confections contain anise flavoring instead of licorice extracts.  Licorice is considered to be fifty times sweeter than sugar and a great addition to herbal remedies to cover bitter herbs.

    Native to warmer temperate climates in Europe, Asia, and the Mediterranean; this perennial grows best in sandy soils planted close to a water source.  Part of the Pea family, this plant can grow anywhere from 2 – 7 feet tall.  Pinnate foliage is alternate with one inch-long leaflets. The flowers grow from the axil of the leaves.  The flowers are irregular and can be purple, violet, or yellowish-white with a blooming period of mid-summer.   Another variety called Wild licorice or American licorice (Glycyrrhiza lepidota) can be found starting in Minnesota and continuing westward at elevations up to 8,500 ft.  This is considered to have similar medicinal properties as Glycyrrhiza  glabra.   There are two other plants called Wild Licorice (Galium circaezans and G. lanceolatum), which are from a different plant family (Madder family), that contain a sweet root very similar to Glycyrrhiza.  They are also called, Bedstraw or Licorice bedstraw, and have similar medicinal uses.  These plants are located throughout the Central and Eastern United States. 

    For thousands of years, Licorice has been used to treat colds, coughs, rashes, arthritis, ulcers, sore throats, and hepatitis.  The root is considered to be a demulcent, emollient, anti-inflammatory, expectorant, and a diuretic.  It is also one of the mildest herbal laxatives available and gentle enough for children.  It can also be added to other cathartics and purgatives to modify or lessen the strength of that herb.  Ayurvedic physicians (from India) recommended the use of licorice as an expectorant, diuretic, and a promoter of menstruation.  Chinese physicians used it as a great harmonizer and to treat liver problems.  Native American tribes used American licorice (G. lepidota) as an analgesic infusion for chest pains, an anti-inflammatory for swellings and arthritis, a demulcent for sore throats, as a febrifuge for fevers, and an expectorant for coughs.  They also chewed the root to cool the body down in the sweatlodge and during the Sundance ceremony.  A poultice of the leaves were used and applied to sores on their horses as well.  The roots of American licorice were also used as food by many tribes.  It was either roasted or eaten raw.  It could also be chewed and held in the mouth as a tooth cleanser.  The young shoots were often eaten in the spring.  Galium circaezans (licorice bedstraw) was also utilized by the Cherokee nation as a respiratory aid for coughs, asthma, and other upper respiratory complaints; as well as, a throat aid.  Studies have concluded that G. glabra has potent anti-viral properties because it stimulates the body’s own interferon (antiviral compound).   Current studies are being done on licorice and its immune- stimulating ability against certain tumors.

    The sweetness of the root and the healing ability of this plant stems from the glycyrrhizin, which consists of the calcium and potassium salts of glychrrhizic acid.  Studies have shown that when large amounts of extracted licorice (such as the case with licorice candy) is taken in excess, the possibility of water retention and other complications can occur.  This is the reason that the candy no longer contains real licorice extract.  The best advice I can give you is to follow the dosage amounts and to only take for 6 weeks at a time if used on a daily basis.  I’ve always said that moderation is the key unless you are taking a tonic herb, which can be taken for long periods of time.  By the way, Licorice is a tonic herb to the adrenal glands, but poor diet practices contradicts this action. The adrenal glands are responsible for producing aldosterone (steroid hormone) which increases the retention of sodium and water while excreting excess potassium into the urine supply.  If the body doesn’t get enough potassium through the diet, the potassium levels in the body cannot be replaced; therefore, there is a depletion of potassium and complications are created.  If you are taking in enough wholesome food containing potassium, there cannot be a potassium deficiency.   Licorice should not be used by pregnant women because of its ability to promote menstruation.  It is also possible, if taken on a daily basis and in large amounts, it can interfere with certain medications because it could deplete potassium levels and elevate blood pressure .  If you are taking heart medications, insulin, steroids, diuretics, or blood thinners you should discuss the regular consumption of licorice with your physician. 

    If you are harvesting your own G. glabra, or are wild- harvesting American licorice, it is best to wait until the autumn of the fourth year.  This ensures the glycyrrhizin content of the herb.  Wash the root, trim it, and cut into smaller pieces for the drying process.  You can also make a fresh extract with the root.  Standard doses are 1 teaspoon to 1 tablespoon of the decoction when required, ½ teaspoon of the fluid extract when needed, 2 ounces of the infusion up to 3 times a day, 1 tablespoon of the syrup as required, and ½ teaspoon to 1 teaspoon of the tincture when needed.  Licorice is best used when combined with other beneficial herbs.  Try combining licorice with horehound for coughs, or licorice with dandelion, or burdock for the liver.  You can also try my cough syrup recipe below and have on hand for the cold season.  Licorice can be very healing when used properly and a great addition to the herbal medicine cabinet.  Have a wonderful Thanksgiving holiday and don’t forget to give thanks for all of our blessings, including the gift of herbs.   

 

Until next month,

Mary Colvin, M.H.

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LICORICE ROOT ICE CREAM

(A recipe from the NY Times, 3/22/00 by Gary Danko)

• 3 CUPS OF HEAVY CREAM
• 1 ½ CUPS MILK
• ½ VANILLA BEAN
• ½ CUP LICORICE ROOT SLICES
• 10 EGG YOLKS
• 1 CUP SUGAR
• 1/3 TEASPOON KOSHER SALT

 

1. In a large saucepan, combine 1 ½ cups of heavy cream, milk, and vanilla bean.  Place over medium heat and bring almost to a boil.  Remove from heat and stir in licorice roots.  Cover and steep for 20 – 25 minutes.
2. In a heavy saucepan (not aluminum or coated saucepan), combine the egg yolks, sugar, and salt.  Mix with a whisk until it is well combined.  Strain licorice and vanilla bean from the milk mixture and whisk the milk into the egg mixture.  Place over medium heat and whisk remaining heavy cream.  Strain, cool, and refrigerate overnight.
3. Pour into ice cream machine and freeze according to manufacturer’s directions.  Store in a container in the freezer.  Serve 2 scoops per person.

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COUGH SYRUP

INGREDIENTS LIST

• ¼ oz. Licorice root (Glycyrrhiza glabra)
• ½ oz. Horehound leaves (Marrubium vulgare)
• ¼ oz. Marshmallow root (Althaea officinalis)
• ¼ oz. Red clover (Trifolium pratense)
• 2 cups distilled water
• 1 ½ - 2 cups raw local honey

 

MATERIALS LIST

• Saucepan
• Cheesecloth/strainer
• Spoon
• Dark bottle with a cap
• Labels
• Glass Bowl
• Funnel

 

DIRECTIONS

1. Place the herbs in the water and bring to a boil.  Remove from the heat, cover, and let steep for 20 – 25 minutes.  Strain the herbs and return liquid to the saucepan.  Simmer liquid until ½ the volume.  Remove from heat and add the honey.  You can add a teaspoon of brandy to the mixture as a preservative.  Pour into a bottle once it is cool and refrigerate.  It should last two months if properly stored.

HOP

(Humulus lupulus, H. americanus)

    In the past, Hop has been utilized as a food, as medicine; and beginning in the ninth century, its aromatic and bitter principles were used as a preservative in beer.  Today, it is still used as a preservative and flavoring for beer, but it is more closely studied and highly beneficial as a medicine.  The oil and extract have also been used as flavoring in non-alcoholic beverages, baked goods, gelatin, and frozen dairy.  The young shoots are gathered in the Spring and cooked like asparagus before they get too bitter to eat. 

    A native of England, Hop was introduced into the American colonies in 1629 and became a very important field crop by the 1800’s.  Humulus lupulus is found throughout the United States in rich, moist areas.  Hop is a perennial vine, reaching 20 – 30 ft long.  The leaves are opposite, up to 5 inches long with serrated edges, and simple with three lobes.  The flowers are Dioecious (separate male and female plants) where the female plant produces the fruit.  The flowers are greenish, cone-like spikes blooming in the summer.  The fruits are strobiles (catkins) at 1 ¼ inches long with many yellow-green scales layering each other.  They are aromatic, astringent, and bitter.  This plant is best grown from a cutting, but can take up to 3 years to bloom in full.  They can grow in any soil type, but prefer rich, moist soil located in partial to full sun.  Plant hardiness is zone 3 with a soil pH of 6.0 -7.0.   Humulus americanus is an American native plant very similar in actions to H. lupulus.  American Hops, or sometimes called Zarsa, can be found in the Northwest, Northern Rockies, and Northern Plains.  It can climb upwards to 40 ft and is usually located in shady, moist, forest areas, or stream banks at elevations from 5,500 ft to 9,000 ft.

    Hop is considered a sedative, nervine, tonic, anodyne, diuretic, stomachic, alterative, antispasmodic, and an astringent.   It has also been shown to have some antibiotic properties and to stimulate production of estrogen.  It can reduce inflammation and relieve pain of rheumatism, neuralgia, or mastitis by placing a poultice or fomentation on the affected area.  It increases the flow of urine and bile, which helps to remove toxins, dissolve calculi, and improve the action of the bladder or liver.  Hop was used as a popular digestive herb and appetite stimulant in folk medicine with good reason because it relaxes the smooth muscle lining the digestive tract.  A fomentation or poultice of hop can also be good for boils, an abscess, or for muscle spasms.  It is well-known as a nerve tonic and sedative which can be good for many nervous conditions.  Nervousness, high anxiety, stress, insomnia, tremors, or excessive worry can be alleviated by drinking the infusion.  Kidney problems, toothaches, earaches, lower back pain, and bronchitis are other conditions that this herb can help with.  Native American‘s have utilized  Hop for the same conditions.

    The fruit is harvested in the fall when the strobiles are brown or amber in color and firm to the touch.  If you are making a fresh preparation, you should do so immediately because they spoil within a few hours.  Drying times are very important depending on the action needed from this herb.  There is an increase in valeric acid with age and the longer they are dried, the more sedative properties this herb will have.  Shorter drying times will give you a stomachic (digestive) action.  With the dried hops, you can use smaller doses for anxiety, and larger doses for insomnia.  Lupulin( glandular powder from hop and beneficial for digestive problems) can be collected from the surface of the scales and seeds by sifting or shaking the harvested strobiles.  There are many different applications and herbal preparations using this herb.  An infusion can be made by pouring 1 cup of boiling water over 1 oz of dried hop and let it steep for 15 minutes.  A fresh poultice of hop can be used by harvesting the fruit and immediately crushing with a morter and pestle and adding a little water to moisten.  You can then place on the affected area and cover with a bandage.  A fomentation can be used by placing the dried hop in a cotton bag, placing on the affected area, and adding moist heat.  Another way is to make the infusion, dip a cotton cloth into it and wring the excess liquid out.  You can then place this on the affected area.  This works great for an earache, toothache, or rheumatism.  Of course, a tincture or fresh extract can be used as well internally and externally.  You would take a standard dose of hop by taking ½ - 1 teaspoon of the fluid extract or tincture, 1 – 2 teaspoons of the infusion for nervous conditions or digestive problems up to 3 times a day, or 1 cup a day of the infusion at bedtime for insomnia.  You can also take advantage of the sedative property by placing the dried fruit along with chamomile into a pillow and sleep with it.  Abraham Lincoln was known to use a hop pillow for his sleeplessness. 

    There is a possibility of contacting dermatitis or hay fever from the harvesting of this herb.  This is usually the case for sensitive individuals allergic to pollen.  For those of you that have that tendency, be sure to get your dried hop from another source.  Bees are also known to harvest the pollen for making honey, so there is a good chance bees are around the plant for those of you with that allergy.  Because of the plant’s ability to stimulate the production of estrogen and the use of this herb in the past for female problems, women who are pregnant should not use this herb.  There are no other contraindications with this herb, so it is safe to use with other medications as long as you are not combining this herb with other pharmaceutical sedatives.  Again, remember to use herbs only when you need them and give your body a break every now and then.  I don’t want you to use this herb as a crutch for insomnia or any other nervous condition when you should be working on the problem and not the symptom.  Medical conditions and stress could cause these symptoms in the body.  Be sure to check with your doctor to make sure you can rule out any physical conditions.  Please be sure to take some time for deep breathing, exercise, and outdoor activities to help alleviate stress.

    I also want to take a moment to wish all of you a very blessed, peaceful Holiday season and a very Happy New Year!  I hope all of you can take the time to enjoy what you have and slow down enough to enjoy those around you.  My prayers and my thoughts are with you all!

 

Until the New Year,

Mary Colvin, M.H.

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RISOTTO WITH HOP SHOOTS

(Risotto di bruscandoli)

Ingredients needed:

• 12 oz. of young hot shoots (only obtained in the spring) or substitute another green vegetable
• 12 oz. Arborio rice
• ½ medium sized onion
• 5 cups of chicken or vegetable stock
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil

 

Directions:

1. Rinse and chop the young hop shoots (or vegetable) along with the onion.  Pour the olive oil into a large pan and sauté the vegetables for a few minutes.  Remove from heat.
2. Place 1 tablespoon of butter in a saucepan and melt.  Add the shoots, onion, and a little bit of stock.  At this point, you need to stir constantly in order to release the starch in the rice and thicken it.  Gradually, add more stock and stir until it is absorbed into the mixture.  Continue to add the stock a little at a time until it is absorbed.  Keep stirring until the rice is cooked through.  Remove from heat.
3. Add the remaining tablespoon of butter and a tablespoon of parmesan (optional)

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LEMON BALM, HOP, AND SKULLCAP TEA

INGREDIENTS LIST

• 1/3 oz Lemon balm leaves (Melissa officianalis)
• 1/3 oz dried hop (Humulus lupulus)
• 1/3 oz Skullcap (Scutellaria lateriflora)

DIRECTIONS

 

Pour boiling water over 1 oz mixture of herbs and let steep for 20 minutes.  Strain and add honey (optional).  Enjoy a tasty and relaxing cup at least 1 hour before bedtime for a peaceful sleep.

RASPBERRY

(Rubus idaeus, R. strigosus)

   With all the viruses going around this time of year, I want to discuss a very important herb in my home.  Many people tell me they have a cold, flu, upset stomach, sore throat, diarrhea, or vomiting.  The one herb that will help with all of these situations is Raspberry.  Adults, or children delight in the taste of this wonderful plant and the tea can be prepared either hot or cold.  This is one herb you will want to store in your medicine cabinet as soon as possible.

    Rubus idaeus is also called European raspberry because of its origin in the forests of Europe and is considered the “cultivated” variety.   Rubus strigosus is called American raspberry and is considered the “wild” variety of North America.  Part of the Rosacaea Family, this woody perennial is hardy to zone 3 and grows in thickets, forests, wastelands, and on the side of the road.  It prefers a mostly sunny location with ample watering, and a soil that is slightly acidic and loaded with organic matter.  This is considered an invasive species for those of you who want to grow this plant in your own yard.  I personally keep mine contained in a 1 foot deep row by removing the canes that spread every Spring.  This also ensures a good production of fruit every year.  In this species, the first- year canes have larger leaves and do not produce flowers and fruit.  The second- year canes have side shoots off of the main stem, and it will have smaller leaflets that produce the flowers and then the fruit.   In the Spring, prune your raspberries by taking out spindly canes, diseased canes, and last year’s canes that produced fruit.  They won’t produce another year.  Pruning is essential for good air circulation as well. The stems can reach upwards of 6 – 7 ft tall and have small spines or thorns covering it.  The leaves are pinnate with 3 or 5 leaflets and are green on the top with a grayish-white color on the underside of the leaf.  The flowers are white with 5 petals and hang in clusters of 5 and bloom in May.  Aggregate fruit is produced between June and August and are red with numerous hairs. 

    The parts used medicinally are the dried leaves, root bark, and the fruit.  I use mostly the dried leaves, and I eat the fruit for nutrition.  Raspberry is considered astringent, a stimulant, stomachic, anti-emetic, anti-nausea, alterative, hemostatic, anti-abortive, and a tonic.  An infusion of the leaves will help alleviate diarrhea, nausea or vomiting, sore throat, bowel troubles, uterine cramping, or hemorrhoids.  It is called “The pregnancy herb” for good reason.  It helps to quiet premature pains, assists in contractions, checks hemorrhage during labor, relieves after-birth pains, and enriches the mother’s milk supply.  Not only that, it is the best remedy for morning sickness.  For those women who are prone to miscarriages, raspberry leaf tea can be a valuable addition because it tones, strengthens and relaxes the uterus.  It is recommended to drink three cups a day of raspberry leaf tea during pregnancy.  The leaves and fruit are high in Vitamin C, anthocyanosides (strong antioxidant compounds), soluable fiber, and citrate of iron.  Antioxidants help to reduce the duration of colds and the flu, which is why I highly recommend drinking an infusion of the leaves up to three times a day when you are sick.  It also makes a wonderful and refreshing eyewash for cataracts and macular degeneration.  As an eyewash, it can also be beneficial for diabetics to help prevent diabetic retinopathy.  It is beneficial to help lower high cholesterol levels and to slow the release of carbohydrates in the blood stream of diabetics.  Native American tribes used Raspberry interchangeably with Blackberry (Rubus villosus) for many of the same afflictions; but also used it for toothaches, as blood medicine, and a wash for foul sores and boils.  They used more of the root than the leaves, but both were utilized.

    You can harvest the leaves throughout the growing season, but they have the most medicine in the Spring before the flowering begins.  The roots can be harvested either in the early Spring while they are still dormant, or in the fall when the plant is not growing anymore and the energy returns to the roots for the winter.  A standard dose is 3 cups a day of the infusion, up to 2 teaspoons of the fluid extract (leaves) up to 3 times a day, and 1 teaspoon of the tincture up to 3 times a day.  Raspberry is safe to use for pregnancy, in children, and adults.  Many websites, and some doctors, will caution the use of Raspberry in the first trimester because of the possibility of stimulating the uterine tissue.  This has no basis, because it is also anti-abortive and calms the uterus during pregnancy; as well as, Braxton-Hicks contractions.  Many midwives today use this herb throughout the first, second, and third trimester without side any side effects.  It is the most popular herb in pregnancy for morning sickness, which usually affects the mother in the first trimester.  

    I can’t stress enough the value of having this herb on hand during the cold and flu season; as well as, the rest of the year for various other medicinal benefits.  Do yourself and your family a favor and pick some up at your local health food store as soon as possible. 

     I would like to take this opportunity to wish each and every one of you a very safe, joyous, and prosperous New Year!  I hope one of your New Year’s resolutions is to take some time for yourself and enjoy the quiet moments with nature.

 

Until next month,

Mary Colvin, M.H.

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RASPBERRY VINAIGRETTE DRESSING

Ingredients needed:

• 1 ½ cups fresh or frozen raspberries
• 1 tbsp honey
• ½ tsp chopped thyme
• ¼ tsp salt
• ¼ tsp pepper
• 2 tbsp apple cider vinegar
• 3 tbsp water
• 2 tbsp olive oil

 

DIRECTIONS

Process all of the ingredients in a food processor or blender until it is mixed thoroughly mixed.  Let it stand for about an hour to marinate and then refrigerate.

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HEALING EYEWASH

INGREDIENTS LIST

• ½ oz Raspberry leaves (Rubus idaeus, R. strigosus)
• ½ oz. Eyebright herb (Euphrasia officinalis)
• ½ oz. Oak bark (Quercus alba)
• ½ oz. Golden seal root (Hydrastis Canadensis)

DIRECTIONS

 

Pour 1 pint of boiling water over herbs, cover, and let sit for 20 minutes.  Let cool and place in sanitized eyecups to wash your eyes.  I sanitize some shot glasses by placing them in boiling water.  Do not use the same cup for both eyes.  Be sure to use a separate glass for each eye.

WHITE HOREHOUND

(Marrubium vulgare)

    This perennial herb has been used for nearly 2,000 years.  It was used by the Egyptians, and it was first introduced by Galen (Roman physician) as a remedy for coughs and respiratory problems.  In the Middle Ages, this herb was popular as an ingredient in gruit (beer made from a mixture of herbs before the use of hops).   This bitter herb also made Horehound ale a common drink in England and Australia in the 17^th and 18^th centuries.  Most people know this herb as an old- fashioned candy that is soothing for coughs and sore throats. 

    Horehound is in the Mint Family and has a square stem that reaches 1 – 2 ft tall with white hairs covering it.  The leaves are grayish-green, cordate or ovate, opposite, and covered with more white downy hairs.  The flowers will bloom from June to September and they are small, white, tubular, and compact in separate whorls located just above the upper leaves.   It grows in dry, sandy soils and found along roadsides and disturbed habitats in the full sunlight.  It can be propagated by seed, division, or cuttings.  Sow seeds in a cold frame in the month of April and plant directly in soil the following Spring.  Seed germination is slow and erratic.  You can divide clumps of horehound in the Spring as well.  Large clumps can be replanted, and smaller clumps should be potted and placed in a cold frame.    Cut plant back after flowering and it will develop a second set of leaves.  Seeds will ripen between August and September if the flowers are left undisturbed.  Horehound attracts wildlife, but repels flies and grasshoppers.  Horehound can be invasive, but mine does very well in a raised bed.

    As stated before, White Horehound is one of the most popular expectorants for coughs or more troublesome respiratory problems.  It is considered an expectorant, bitter tonic, stomachic, diaphoretic, emmenagogue, antispasmodic, cathartic (larger doses), diuretic, anthelmintic, and an antiseptic.  What else can this herb be used for?  As with most mints, horehound will aid the digestive tract and help with stomach upsets, heartburn, indigestion, bloating, and flatulence.  It is also beneficial to sore throats, hoarseness, wheezing, whooping coughs, bronchitis, croup, asthma, and delayed menstruation.  A bitter tonic is good for poor digestion and elimination to prevent more serious problems down the line.  Bitter greens, or other bitter-tasting food are regular dietary fare in Europe or the Mediterranean to stimulate digestion with their meals.  As an emmenagogue, it will start to regulate the flow of menstruation.  It will also help to expel the after-birth during parturition.  Native Americans were well versed in the use of White Horehound as a cough medicine, kidney aid, pediatric aid for colds and coughs, stomach aches, sore throats, whooping cough, as medicine for female complaints, and for use after childbirth.  Horehound contains Marrubin, a bitter principle that acts as a pain reliever, a nervous system stimulant, and an expectorant.

    In 1989, the FDA claimed Horehound as ineffective and in turn, claimed the popular expectorant (guaifenesin) as the only effective expectorant.  This ban only applies to horehound preparations marketed as cough remedies.  Guaifenesin is a common expectorant in over-the-counter medications; however, the side-effects are numerous.  If you look on the WebMD website, they quote 4 common side effects, 24 infrequent side effects, and 10 rare (but possible) side effects.  Guaifenesin is not safe for children under the age of 6, and in the long-acting medications, it is not recommended for children under the age of 12.  As for the effectiveness of Horehound, all you have to do is try it for yourself to know that it is a valuable herb to have on hand.  Horehound is also considered safe for adults and children in the amounts recommended.  There have been no reports of adverse effects with the use of horehound in humans.  Only animal studies have been performed with this herb.  All contraindications are hypothetical at this point.  Caution can be applied for people with cardiac arrhythmia because the animal studies have shown large amounts of horehound to affect heart rhythms.  Those same studies also show that small amounts of Horehound can normalize heart rhythms.  Because of the emmenagogue property of Horehound, women who are pregnant should avoid this herb. 

    Black Horehound (Ballota nigra) (sometimes Marrubium nigra) should not be confused with White Horehound.  There is a distinct difference in the color of the flowers and the smell.  Black Horehound has dark purple flowers (hence the name) and a disagreeable odor.  It was once also referred to as, “Black stinking horehound”.  It is an antispasmodic, stimulant, and vermifuge.  It is also a good digestive aid and anti-emetic.  It is NOT the same plant and should NOT be used interchangeably.

    Recommended dosages of White Horehound are ½ teaspoon to 1 teaspoon of the concentrate or syrup (up to 3 times a day if needed), 2 ounces (1 cup) of the infusion up to 4 times a day, ½ teaspoon to 1 teaspoon of the fluid extract, and 10 to 60 drops of the tincture when needed. 

    This is a good time of year to think about what herbs you would like to grow this season.  There are many reputable sources for seeds and plants.  Make sure you have the right conditions for the plant and make 2013 the year you try something new!  I am busy scheduling new classes and I have a new facebook page at www.facebook.com/MaryColvinMasterHerbalist   Come by and like my page and feel free to share it so others can follow where I will be holding my classes.  Hope to meet you soon.

 

Until next month,

Mary Colvin, M.H

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HOREHOUND CANDY

Ingredients needed:

• 3qt.  Water
• ¼ c. Horehound
• 3c. Brown Sugar
• 1tsp. Cream of Tarter
• 1tsp. Lemon juice
• 1tsp. Butter
• Castor sugar

 

DIRECTIONS

Bring water to a boil and remove from heat.  Add horehound and steep for 30 minutes.

Strain and then pour 2 ½ c. of the horehound infusion into a saucepan.  Add the brown sugar, cream of tarter, and lemon juice.  Bring to a boil.

When the syrup reaches 240 degrees, add the butter.  Continue boiling until you reach 312 degrees.

Pour into a shallow buttered pan and let cool until you can grab a little and shape into a small ball.  Roll the ball into the castor sugar and set aside on wax paper.  Once hardened and cooled, you can wrap the individual candy in wax paper and place in a tin to store.

*You can use either fresh or dried horehound in this recipe.  The fresh horehound will contain more volatile oils than the dried, but both will work.

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HOREHOUND, SAGE, AND MINT SYRUP

INGREDIENTS LIST

• ½ c  Horehound herb (Marrubium vulgare)
• ¼ c Sage (Salvia officinalis)
• ¼ c Peppermint leaves (Mentha piperita) or Spearmint leaves (M. spicata)
• 2 cups of Distilled water
• 1 ½ - 2 cups of raw local honey

 

DIRECTIONS

 

Boil the water and bring down to a simmer.  Remove from the heat, add the herbs, cover, and let it steep for 15 minutes.  Strain and return the liquid to the saucepan.  Simmer the liquid until ½ the volume.  Remove from heat and add the honey.  Let cool and pour into bottle of choice.  Refrigerate and keep for a few months.  Don’t forget to label the bottle!!

GROUND IVY

(Glechoma hederacea, Nepeta glechoma)

    A very recognizable “weed” in many yards, this herb can be both a blessing and a nuisance to those who desire a manicured lawn.  Commonly known as “Gill Tea” in Europe, it is also known by many other names such as Gill-over-the-ground, Creeping Charlie, Haymaids, and Alehoof.  This was yet another bitter herb once used in the beer making process before the use of hops which explains the name, Alehoof.

    Ground ivy is a perennial herb native to Europe and Northern Asia, but has been naturalized throughout the U.S.  You will find this herb along roadsides, waste areas, yards, orchards, open-wooded areas, and pastures.  This plant is from the Mint Family and has the common square stem.  The stem is creeping, hairy, and is 6 – 24 inches long.  The leaves are opposite, scalloped, hairy on both sides, and the petioles are attached at each node along the stem.  They can be up to one inch long.  The flowers are bluish-purple and two-lipped. They bloom starting in March and continue into July and sometimes August.  This plant is often confused with the Common mallow (Malva neglecta), Red Dead Nettle (Lamium purpureum), and Henbit (Lamium amplexicaule).  Common Mallow has round stems and Ground ivy has square stems.  Red Dead Nettle and Henbit are both winter annuals that flower very early in the Spring, but do not creep along the ground with roots attached to each node.  Also, their leaves clasp the stem instead of being located on petioles at each node.  Ground ivy prefers partial sun, moist conditions, and fertile loamy soil.  It tends to become dormant in very hot summer temperatures.  It emits a nice fragrance when it is mowed.  Some people do not mind this plant in their yard because of the petite beautiful flowers that bloom throughout the season.  I have some on the east-side of the house where it only gets about 4- 5 hours of sunlight a day in the summer. 

    Being from the Mint Family, Ground ivy contains volatile oils that give the plant olefactory properties.  These same oils, limonene and menthone, aid in relieving inflammation of the mucous membranes in conjunction with colds or sinusitis, and even allergies.  Ground ivy has been used traditionally for congestion, coughs, sinusitis, gastrointestinal complaints, nervous headaches, chronic respiratory complaints, kidney issues, liver function, indigestion, and even skin eruptions.  The whole herb is used (any part above the soil line) to produce an astringent, diuretic, diaphoretic, anti-inflammatory, expectorant, or tonic effect.   A Ground ivy infusion can be used as an eyewash to relieve sore eyes, as a digestive to aid in digestion, as a wash to help with skin eruptions, or as a chelation to remove heavy metals from the body.  You can express the juice of the herb from a press as a diuretic, diaphoretic, or as an astringent to be used on “black eyes”.  You can even add the leaves to salads and soups as a spring tonic.  This little plant is rich in vitamin C, iodine, iron, copper, phosphorus, and potassium!   Ground ivy has also been used as a traditional cancer remedy  and has been studied for its anticancer effects.  Not only that, it can be used as an insecticide against the Colorado Potato Beetle (and possibly other insects)!  I think I might try that out this summer and let you know the results!

    To make Gill Tea, infuse 1oz of the herb with one pint of boiling water for 10 minutes.  Sweeten with honey and drink cool up to 4 cups a day.  You can also drink the warm infusion up to 4 cups a day.  If you plan to extract Ground ivy yourself, it is best to extract fresh in alcohol.  You can then take 3 – 30 drops up to three times a day.  If you plan to use the infusion as an eyewash, be sure to sterilize two shot glasses (or eyecups) and only use one glass per eye once the infusion is cooled.  Harvest throughout the season, but it is best when harvested in early May.  Dry out of the direct sun in a well-ventilated area and place in an air-tight, dark container to store.  Be sure to store your herbs in a cool, dark spot out of the direct sunlight.

    Whether you love this plant or hate it, there are good reasons to leave it growing somewhere on your property; or at the very least, in a container on your deck or porch.  There are no known safety issues with the whole herb, but some speculations at possible side effects due to the fact it contains certain chemicals that have been shown to cause liver damage, kidney damage, and miscarriages when they are separated and isolated from the whole herb.  There have been no reports of these reactions in humans.    If you are pregnant, doctors recommend avoiding this herb.  There is a possibility of an allergic reaction to sensitive individuals.  There have been reports of toxicity to horses, so be careful to keep them away from Ground ivy. 

     I am personally looking forward to this growing season and warmer weather (as I am sure most of you are).  I will be starting a six month course in Herbalism for those of you that are interested beginning March 12 and March 16.  This is a hands-on approach to learning the art of Herbalism and includes herbal walks for identification, botany lessons, knowledge of individual herbs, how to harvest them, and making herbal preparations.  For more information, check my Courses page and contact me if you are interested.  I hold this course every year beginning at the same time if you cannot make it next month.  Stay warm, stay safe, and most of all…………..stay healthy!

 

Until next month,

Mary Colvin, M.H.

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COOKED WILD GREENS

Ingredients needed:

For the wild foragers or for those that would like to see how some of our ancestors ate.  This recipe and many other recipes of old can be found at www.celtnet.org.uk

 

• 100g Coltsfoot leaves (Tussilago farfara) washed and shredded diagonally
• 200g Stinging Nettle tops (Urtica dioica) washed and shredded
• 2 tbsp Ground ivy leaves (Glechoma hederacea)
• Salt and Pepper to taste
• Butter to garnish

 

DIRECTIONS

1. Wash and shred the herbs while bringing salted water to a boil.  Add the herbs and boil for about 5 minutes until they are tender.
2. Drain
3. Puree or eat them whole
4. Can add other seasonings to taste or toss with vinegar.

 

The Ground ivy is very bitter and adds a peppery taste.  Only add small amounts to your salads or soups so you don’t overwhelm it with the flavor of this herb.

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NASAL AND CHEST CONGESTION FORMULA

INGREDIENTS LIST

• 1/3 oz Mullein leaves (Verbascum Thapsus)
• 1/3oz Ground Ivy leaves (Glechoma hederacea)
• 1/3oz Peppermint leaves (Mentha piperita)

 

DIRECTIONS

 

Combine all of the dried herbs into an infuser and pour one pint of boiling water over the herbs. Cover and let steep for 15 minutes. Sweeten with honey or lemon and drink while warm. Drink 1 cup up to 3 times a day.

CHICKWEED

(Stellaria media)

    I want to introduce to you a plant that is growing right now in your area that is edible and full of nutrients, can be used medicinally in many conditions, can help with weight issues, and can help prevent allergy symptoms.  Chickweed has a mild green flavor that is added to salads along with other spring greens to help balance the bitter taste.  You can also use it in soups, stews, casseroles, dips, stir fries, and smoothies to take advantage of the nutritive value of this “little star” (the meaning of Stellaria media).  In Ireland, it is called, “chickenweed” because the chickens love to eat it.

    This little annual beauty can be found lying prone to the ground and spreading out in almost any disturbed area very early in the Spring, and is normally found near humans.  It is native to Europe, but is now found throughout North America and other northern temperate zones.  This plant prefers moist- shaded areas, but can grow just about anywhere.  Chickweed also spreads quite aggressively because one plant can produce up to 25,000 seeds in one season!  The stems are either green or purple with small white hairs on one side only.  This is how you can determine that your plant is true Stellaria media.  Other plants called “Chickweed”, or similar plants do not have these hairs growing in a row up one side of the stem.  The stems are also small at only four to six inches and act like a groundcover because of the prostrate growth.  The leaves are also tiny at only ¼ inch long and are positioned opposite on the stem.  They are ovate-cordate in shape with the upper leaves situated on petioles, and the lower leaves attached directly to the stem.  The small, white flowers are very noticeable because of its “star” shape.  There are only five petals, but it looks like there are ten because each petal is deeply cleaved in two which gives the appearance of more petals.  The flowers are located on slender petioles in terminal clusters near the top of the stem.  Chickweed is considered a “spring tonic” because of the high content of vitamins and minerals.  It contains a large amount of Vitamin B.  It also contains Vitamins A, C, and D.  Some of the main minerals are magnesium, calcium, iron, zinc, manganese, potassium, sodium, selenium, and phosphorus.  When cooking with it (or using it raw), cut them up into small pieces to avoid the “stringy feeling” of the stems when chewing.

    Chickweed is one of those herbs that is healing to many different afflictions.  It has mucilage content which gives it a soothing aspect with many inflammations both internally and externally.  These could include rashes, skin eruptions, burns, hemorrhoids, itching, ulcers, sore throats, hoarseness, gout, bursitis, and arthritis (well, you get the idea).  That same mucilage content also gives Chickweed an expectorant action helping to expel mucous from the lungs.  So, in cases of coughing, asthma, bronchitis, whooping cough, or pleurisy; it is a good choice.    It is also considered a very good alterative (blood purifier); and is beneficial to the liver, skin, kidneys, colon, and lymphatic system.   Chickweed contains the flavonoid Quercetin, which helps to prevent allergy symptoms by preventing the release of histamine.  It works best when eaten daily before allergy season instead of taking it when you are currently suffering from the symptoms.  It also contains saponin glycosides that help the body to absorb nutrients while dissolving and breaking down bacteria, excess mucous, and excess fat cells.  The nutrients work to help stimulate and increase the function of metabolism; while the alterative properties and saponin content help to rid the body of the mucous and toxins, which in turn, helps to lose weight.  Of course, diet and exercise are important as well.  In a study done in 2011, the whole plant was used to test the anti-obese effect and was found beneficial in reducing fat absorption. (PubMed) Another study (September 2012) was looking at developing an anti-obese drug with Stellaria media, and found it helped by delaying intestinal absorption of dietary fat and carbohydrates by inhibiting digestive enzymes.  There is no need to take an anti-obese drug, just look in your backyard!

    It is best to use Chickweed fresh because it can lose some of its potency once dried.  However, you can make an infusion with the dried or fresh herb (anything above the soil) by pouring one cup of boiling water over two teaspoons of Chickweed and steeping thirty minutes.  Harvest the herb just before and during the flowering stage for drying.  You can preserve the fresh herb also by juicing the herb and then freezing it in ice cube trays.  There are no reports of health hazards with this herb and no contraindications.  Dosages are up to 4 cups daily of the infusion, and ½ teaspoon of the fluid extract or tincture when needed.  You can eat Chickweed daily by adding it to one meal a day or mixing it with your next smoothie.

    I hope I have given you some good reasons to search your own backyard (as long as no pesticides or chemical fertilizers are used), or at the very least, visit your local health food store to purchase some Chickweed.  Spring has arrived (even though the weather isn’t cooperating), and I am looking forward to the growing season.  Get outside and enjoy the fresh air when you can, and don’t forget to look down.  You just might find your own “little star”!  Happy Spring to all of you!

 

Until next month,

Mary Colvin, M.H.

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CHICKWEED SOUP

Ingredients needed:

This is a great way to incorporate the nutrient value of chickweed. Eat a cup of soup with a salad or sandwich for lunch, or you can make a dinner out of it. Fast and delicious!

 

• 2 cups Chickweed (cut up into small pieces)
• 3 medium potatoes (diced)
• 1 medium onion (diced)
• ½ cup diced green peppers
• 2 tablespoons olive oil
• 2 cloves garlic
• 32 oz. vegetable stock
• Cilantro (fresh or dried), or you can substitute 2 tablespoons of Cilantro base
• Salt and pepper to taste

 

DIRECTIONS

Cook the onion, green peppers, and garlic (minced) in the olive oil until the vegetables are tender.  Add the diced potatoes and cilantro (or base) and cook for a few minutes more.  Add the vegetable stock and bring to a boil.  Reduce heat to medium and cook for 20- 25 minutes (until the potatoes are tender).  Add the chickweed and cook for 5 – 10 minutes more.  Take off the heat and cool a bit.  Puree the soup in a food processer to combine the flavors and give it a smooth consistency.  Add salt and pepper to taste and serve warm.

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DIGESTIVE SOOTHING INFUSION

INGREDIENTS LIST

• ½ oz. Peppermint leaves (Mentha piperita) (fresh or dried)
• ½ oz. Chickweed (Stellaria media) (fresh or dried)

 

DIRECTIONS

 

If using fresh herbs, be sure to bruise or chop them first.  Pour boiling water over the herbs, cover, and let steep for 25 – 30 minutes.  You can sweeten with honey, stevia, or agave.  Drink up to 4 cups a day to soothe any digestive disorder.

VIOLET

(Violet spp.)

   As I walk through the woods in late April, I can see the small heart-shaped leaves blanketing the forest floor with a variety of colored petals. Steeped in folklore, history, and childhood memories; this delicate flower produces many emotions. Steeped in water, oil, or alcohol; this herb produces multiple medicinal benefits as well! The Violet has a folk tradition of protecting against evil spirits, as a symbol of eternal love, of calming tempers, as a good luck charm, and as a cure for headaches. The Violet species has been used for well over 2000 years, and is best known traditionally for helping with coughs and cancer.

   There are many species of Violets, and they all have very similar properties. The most popular species used medicinally are the Viola odorata (sweet violet) and the Viola tricolor (pansy). However,   V. pedata (Birdfoot violet), V.pubescens (Downy Yellow Violet), V. rotundifolia (Roundleaf Yellow Violet), V. sororia (Common Blue Violet)(or sometimes referred to as V. papilionacea), and even V. cucullata species are perennial, low-growing groundcovers that spread easily by their rhizomes. You will find them naturalized throughout North America. The Violet prefers some dappled shade, but can endure full sun and adapt to the surroundings very well. There are some slight differences amongst the Violas in the shape of the leaves, colors and shapes of the petals, and some species grow their leaves directly from the rhizome. Most of the wild Viola species do not have an odor to the petals. Sweet violet and pansy are two species that do have a slight fragrance. This is where the violet fragrance used in the perfume industry comes from. The blooming period is between March and early May, but the plant does not produce seed until autumn in cleistogamous flowers (self-pollinating flower that does not open). Both the leaves and the flowers are quite edible and have been used throughout the centuries in many recipes for jellies, butters, flavored vinegars, embellished desserts, and drinks.

   Violets can be used for a multitude of ailments. They are considered anti-inflammatory, expectorant, aperient (slight laxative action), diuretic, emollient, and as a nervine. The roots and seeds are strongly purgative and are not usually used by the modern herbalist; however, they can be beneficial when an emetic or strong diuretic action is needed. The leaves and flowers are used either fresh or dried. The fresh state offers the most potency due to the loss of some constituents during the drying process. This tiny herb will work hard for you as a respiratory aid, on internal or external inflammations, on a sore throat, on a headache, with eczema (or other skin diseases), on constipation (even children), and many nervous issues. In the past, Native Americans used this plant as a cold remedy, as a dermatological aid, for blood medicine, and as a spring tonic as well. Violets have been found to contain Rutin, a bioflavonoid, responsible for many different actions. It is highly antioxidant, strengthens blood capillaries, helps to chelate metals (such as iron), is anti-inflammatory, and can inhibit some cancerous and pre-cancerous conditions.

   Water is the best extraction process used with this herb. To make an infusion with fresh leaves, it is best to perform a cold infusion by letting the leaves steep in cold water overnight and then strain in the morning. Drink this up to 3 cups a day. You can also make a juice of the herb (to be used externally or internally) by grinding the leaves and flowers and place them in a cloth to express the juice. Add a small amount of alcohol (1/3 the amount of juice) to preserve this. This preparation can be taken by adding 20 – 30 drops in a small amount of water up to 3 times a day. A concentrated preparation can be made by low boiling the leaves for ½ hour, strain, and then heat to reduce the volume by ¼ the amount.   You can then make a fomentation by dipping a cotton cloth in this concentrated preparation and placing while hot on the affected area. This works well for swollen glands, or skin diseases. I personally like to make a soothing salve (recipe under Formulas section) for rashes or inflammations. The only precaution with Violets is that it can be emetic in large doses taken internally. Do not confuse the Viola species with African Violets!! They are not the same species and are not edible!

   Enjoy your walks in nature and try to notice the delicate flowers blooming near the ground whether they are blue, yellow, violet, or white. You now have a new look on this tiny Spring-time friend. I hope you can enjoy their medicinal attributes; as well as, their beauty. May 4, 2013 is Herb Day and a wonderful time to learn something new about these precious gifts. Happy Herb Day to all of you!

 

Until next month,

Mary Colvin, M.H.

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VIOLET JAM

Loved this recipe that I found from www.borganic.net because this recipe doesn’t call for excessive heating of the flowers themselves in order to make this jam.

 

TO START IN A BLENDER:

• 1 cup of tightly packed Violet flowers (blue if possible to achieve coloring)
• ¾ cup water
• The juice of one lemon

Blend these ingredients until the mixture is smooth. Slowly add 2 ½ cups of sugar and continue to blend until smooth/sugar dissolved.

IN A SAUCEPAN:

• Stir one package of powdered pectin with one cup of water.
• Bring this to a boil and full boil roll for one minute while constantly stirring mixture.

Pour this into the blender mixture and blend until completely smooth.

Pour into pint jars. It will set as it cools. Can be refrigerated or frozen. Keeps in the refrigerator for 3 – 4 weeks. I like to use the freezer jars if I plan to freeze this jam for later use. Enjoy!

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SOOTHING VIOLET SALVE

MATERIALS NEEDED:

• DOUBLE BOILER
• OLIVE OIL
• DRIED HERB
• BEESWAX
• CHEESECLOTH
• GLASS MIXING BOWL OR LIQUID MEASURING CUP
• STORAGE JARS AND LABELS

INGREDIENTS LIST

• 2 c. OLIVE OIL
• 1oz. DRIED VIOLET FLOWERS
• 1oz. DRIED CALENDULA FLOWERS
• 1oz. COMFREY LEAVES
• 2oz. BEESWAX

 

DIRECTIONS

 

PLACE WATER IN BOTTOM OF DOUBLE BOILER. FILL TOP OF DOUBLE BOILER WITH THE HERBS AND THE OLIVE OIL. SIMMER FOR 40-50 MINUTES. STRAIN OIL OVER CHEESECLOTH INTO A GLASS MIXING BOWL. WASH TOP OF DOUBLE BOILER AND REFILL WITH STRAINED OIL. SIMMER OIL WITH THE BEESWAX UNTIL IT IS MELTED. POUR OIL INTO JARS. LET IT COOL AND HARDEN BEFORE PLACING LID ON IT AND LABELING.