Allergies Blog Part 1: Spring Fever & Intro to Allergies

  The idea behind spring fever historically, comes from a physical ailment, to what we now describe as mentally going a ‘up the wall’, from so much snow, cold, and just wanting some nice warm spring weather. Historically, this was a saying for what used to physically happen to people after eating lots of preserved, heavily salted meats, among other goods, for the winter. After being dormant for so long on this diet, a person’s blood was thought to be thick due to the high intake of meat, and lack of fresh greens.  Thus when someone ate their first spring greens, they came down with ‘spring fever’, a feverish state of shock, due to their body and liver not being able to process the food.

Burdock Leaves

            So now that you understand what spring fever is, lets go over some excellent cleansing herbs to help your body cope with this type of diet change. Though being from and still living in Minnesota, I most definitely eat differently in the winter. Some of the most excellent ‘spring-fever’ herbs, tend to cleanse the blood, liver, gallbladder, and kidneys. A few of my favorites, include: Sassafras, Dandelion, Stinging Nettle, Burdock, and Red Clover. Starting with Sassafras, Sassafras albidum, coming from the Laurel family, was found to be a historically useful, and commonly used spring-fever herbs. When European colonists found themselves in short supply of food, and medicine when they arrived to North America, they realized that “any berry, leaf or root could either save or kill them” (Stewart, 192). Sassafras was one of these plants, being a highly aromatic tree native to the East Coast. Its leaves and root bark noted in 1773 were medicinally utilized, in the colonies: “to promote perspiration, to attenuate thick and viscous humors, to remove obstructions, to cure the gout and the palsy.” (Stewart, 192).  Sassafras used to also be very prevelant in the Appalachian area, though I did not find this when I interned with United Plant Savers at ‘Goldenseal Sanctuary, in Rutland, Ohio, in the Southeast Appalachians. My group found some in the wild, and we were inadvertently lucky to come upon a HUGE uprooted sassafras tree, and collected root bark to make tea out of. Though, Sassafras’ root and root bark, traditionally was used to make and flavor Root Beer; best harvested in the fall when the plant’s energy is in the ground. Sassafras has three different-shaped leaves…mitten, closed hand, and pinkie-and-thumb out (rocker leaf). The leaves are mucilaginous (quenches thirst), bark looks like small hooves and are orange and green in color. The leaves are demulcent, so it’s good for someone whose mouth is dry from talking. Take this plant internally to cool blood, and externally is a warming herb—ironic.  English colonies in Virginia exported about 40 tons a year to England, which than replaced black tea for a while. Known to be a blood thinner, and good for the kidneys and heart, Sassafras is also a heroic herb like Bloodroot and Goldenseal. Sassafras leaves are the key ingredient in gumbo, and was so highly regarded as a plant by pioneers that they made bible boxes, baby cribs and chicken coops out of them. To make tea out of the root bark, take a few wide strips of it dried, and add it to 4 cups, and after the water is boiling throw the root bark pieces in the water, simmer for 5-8 minutes and enjoy! Sassafras is a very good herb to add to bad tasting tinctures, as 7Song my herbal acquaintance from my Ohio internship, states that it’s best in 95% alcohol, in a 1:2 ratio (herb to menstrum). 7Song also states that, “some things are medicine just for smelling good!”

Stinging Nettle Urtica diocia 
Findhorn, Scotland

            Next is Dandelion:  

“Golden lads and girls all must, as chimney sweepers, come to dust”

~William Shakespeare (1)

            Being one of the most loved and “esteemed plants of the herbalist” (2), especially by the famous Arabian herbalist Avincenna, and was referred to as “blessed medicine” (3), in the 18^th Century in Europe. Though a native to Greece, the Dandelion has always been used medicinally, and as food, throughout the world, but more-so in Germany, China and England. Across the world, though, it’s loved by foragers and herbalists alike, such as Rosemary Gladstar who is, “convinced, [that dandelion] is one of the greatest herbs of all time. The entire plant is restorative and rejuvenating”(4). Besides it’s popular reputation by historical, and current-day herbalists alike, there is no other herb in the United States that is so, “well known, so easily recognized, so much hated, so systematically singled out for extermination—and so little understood—as the dandelion”. Despite most people in the U.S. seeing the Dandelion as only a weed, it is, “ironically just those long, tenacious roots which contain the major portion of its wealth in natural minerals and alkaloids!”(5) so before you spray your lawn, think twice about exterminating this restorative herb.  (http://www.motherearthliving.com/in-the-garden/dandelion-uses-loathed-weed-cure-all-of-lawn.aspx#axzz2Wa6ei588)

            Stinging Nettle: There are many types of herbs, from relaxing and stimulating, to nerve soothing and pain relieving. There are also nutritive or nutrient dense herbs, of which Stinging Nettle is. Botanically known as Urtica dioica (Brown, 133), of the Urticaceae family (Bremness, 224), whose name comes from the latin urere, which literally translated means “to burn” (Jones, 237). This burning, or ‘stinging’ sensation, is said to be from the leave’s, “acrid fluid (formic acid) which burns the human skin, causing small blisters” (Baircali Levy, 110). A nitrogen and moist-soil loving perennial, it has seen some interesting folk beliefs. In Austria when burned, it was believed to keep you safe from being struck by lightning; in France, carried with Yarrow, believed to “quell a person’s fear” (Jones, 244). (Rest of Blog here: http://www.motherearthliving.com/natural-health/stinging-nettle-plant-underappreciated-green-of-the-wild.aspx#axzz2Wa6ei588) Burdock: Is a superb puriefier of blood (Seymour, 10), treats all blood-disorders, especially the chronic ones: gout, rheumatism, arthritis and sciatica (Levy, 25). Raspberry Leaf: Rubus idaeus (European), Rubus strigosus (North American), Roseaceae family. Overall was utilized by Gypsies for helping with pregnancy and childbirth. Also, is a general tonic, nervine, and used treat lack of energy, anemia and paleness, which could be due to lack of fresh greens (Levy, 130-131);  high in vitamins A, B, C and E, calcium, magnesium and phosphorous (Brown, 137).

Red Clover
Brookville, PA

            Red Clover: Trifoium pretense, Leguminosae family. Considered by herbalists, as being a God-given remedy, and thus appropriately called the “prize herb” for its alkaline property. Especially excellent for: cleansing the blood, soothing the nerves, promoting sleep and restoring fertility (Levy, 43). The Algonquin, used for whooping cough; Cherokee-fevers and ‘bright’s disease’-kidney ailment. Iroquouis took as a blood medicine, decoction of flowers (Moerman, 488). Being nutrient rich, and containing calcium and protein, it is very excellent and nourishing and purifying the blood, thus helping clear the skin and treat other blood-ailments. Nourishes, tones, and cleanse over time, often improving various metabolic functions: healing bones, nerve and muscles (Brown, 136).

Yarrow: 

“Yarrow is somewhat warm and dry and it has discreet and subtle powers for wounds.  If a person has been wounded by a blow, let the wound be washed with wine…. [and] gently tie warm yarrow… over the wound. It will draw out the infection …and the wound will heal”~ Hildegard of Bingen

            Yarrow, Achillea millefolium, has an interesting history behind the name. It is thought to originally from the Greek warrior Achilles using in during Homer’s Illiad.  Achilles taught his warrior’s the medicinal importance of this herb in healing wounds, though in several sources it was suggested that the Centuaur Chiron originally taught him what he know of this herb. The Nitinaht Native American tribe used yarrow as a “medicine for everything” (Moerman, 40). Medicinally, this bitter herb was: antiseptic, anti-catarrhal, excellent at treating respiratory ailments (hay fever, colds, flus), tuberculosis and pneumonia. As an aromatic and digestive bitter, yarrow helps the liver and gallbladder digest whatever you just ate, especially it if is very fatty! Helps kidney and liver problems, and treats sores, eczema, rashes, sunburn, burns (Moerman, 37-41) (Levy, 178-180) (Jones 2-11). (Rest of Blog here: http://thymesancientremedies.blogspot.com/2013/05/spring-herbs-foods-internship-excerpts.html).

Intro to Allergies: An allergen, if identified and removed, usually can help lessen a person’s reaction. Say it is a food allergy, than you can just eliminate it from your diet. Though, if it is an environmental allergen, say pollen, dust or smog, those are much harder to identify, and control, let alone eliminate. Usually with having allergies, comes congestion (the blockage of sinus cavities’ with catarrh (mucus)). This is quite easy to treat with herbs, but not always appropriate to ‘dry’ it up, since mucus overproduction usually is removing ‘waste’ from your body, so usually it is advise to support, not block or stop it (Hoffman, 58-59). When the ‘allergy-season’ hits, you may also hear the commonly used phrase ‘hay fever’. This is when a person is specifically allergic to pollen from hay or grass, along with dust, mold and animal dander. Hay fever, being one of the many physical symptoms of an ‘allergic reaction’, is due to your body mistaking an innocent substance, say pollen, as a threat and attacks it, thus causing substances, including histamines, to be released. This is where inflammation, such as sinuses running and teary eyes comes from. Lung congestion can be from asthma, which can also be triggered by allergens. Allergies when paired with asthma can include similar symptoms, as hay fever: watery and itchy eyes, runny/stuff nose, general lung and sinus congestion (Keville, 139).

            Expectorant herbs help to loosen this congestion and help clear your lungs, to breathe better. Most popular ones are: mullein, thyme, horehound and elecampane. In Europe physicians’ recommend these for treatment of bronchitis, and other lung conditions. In Germany for centuries, Mullein was officially regarded as an effective treatment for bronchial spasms, reducing swollen gland that may accompany bronchitis. 

             Hay fever, lung and sinus congestion can be improved by taking immune system stimulating/boosting, and anti-histamine herbs. Examples of the latter include: chamomile, peppermint, ginger, anise and fever few (Keville, 137). With having a lot of excess mucus (or catarrh), as one of many symptoms of allergies, anticatarrhal herbs, goldenseal, chamomile, goldenrod and boneset, ease the symptomatic discomfort that is often characterizing hay fever, expectorants for wheezing and pulmonary congestion, mullein; nettles help easy body’s underlying sensitivity to allergens, (Hoffman, 68-69).

Besides the above, elderflowers and yarrow are excellent at treating this congestion and sneezing; Echinacea and chamomile decrease congestion and slow allergic reactions; garlic, onion and hot peppers, due to their capsacin/spicy content, inhibits inflammation, thus desensitizing the respiratory system from irritants. In a 1990 study, tablets of freeze dried nettle successfully reduced hay fever symptoms (Keville, 138).    Part 2 of this blog will be posted within the next 5-7 days!

Works Cited:

*Note if something isn't in the works cited the information is in an online blog*

Hildegard. Hildegard's Healing Plants: [from Her Medieval Classic Physica]. Boston:

Beacon, 2001. 106-07. Print.

Bremness, Lesley. Herbs. New York: Dorling Kindersley, 2002. Print.

Brown, Kathleen, and Jeanine Pollak. Herbal Teas: 101 Nourishing Blends for Daily Health and Vitality. Pownal, VT: Storey, 1999. Print.

Hoffmann, David. Easy Breathing: Natural Treatments for Asthma, Colds, Flu, Coughs, Allergies, Sinusitis. Pownal, VT: Storey, 2000. 68-69. Print.

 Jones, Pamela. Just Weeds: History, Myths, and Uses. New York: Prentice Hall, 1991. Print.

Keville, Kathi, and Peter Korn. Herbs for Health and Healing. Emmaus, Penn.: Rodale, 1996. Print.

Levy, Juliette de Bairacli-Levy. Common Herbs for Natural Health. Ash Tree Publishing, Woostock, New York. 1997. Print.

Moerman, Daniel E. Native American Medicinal Plant: an Ethnobotanical Dictionary-the medicinal uses of more than 3000 plants by 218 Native American tribes. Timber Press Inc, Portland, Oregon & London. 2009. Print.

Seymour, Miranda. A Brief History of Thyme and Other Herbs. London: John Murray, 2002. Print.

Stewart, Amy. The Drunken Botanist: The Plants That Create the World's Great Drinks. Chapel Hill, NC: Algonquin of Chapel Hill, 2013. 129. Print.

            

Mint: one of nature’s most stimulating herbs

 “To drink my first cup of mint tea by the side of an open drain in Tangiers was not the best introduction to it, but by the end of that holiday I was haggling with carpet-sellers simply for the pleasure of being served tall glasses of the hot, sweet, amber-coloured liquid. Teabags are fine, but only until you’ve tried making mint tea straight from the plant: there is no comparison” (1).

Chocolate Mint My Garden
this summer, Minneapolis, MN

        There are two main types of what we call ‘mint’, Peppermint, Mentha piperita, and Spearmint, Mentha spicata (2). Now you may wonder where this aggressive creeping, plant got its name—Mentha. The story goes, in Greek mythology, that “Menthe…was a pretty nymph turned into a humble creeping plant by Persephone when she noticed Pluto’s interest in her. Pluto consoled the nymph by ensuring that she would smell delicious however hard she was trodden down” (1). Historically, mint was a medium of exchange during biblical times (3). The Greeks and Romans would put crowns of mint on their heads “when they feasted…and flavored their wines and sauces”, with it (4). Maude Grieve in her book A Modern Herbal, noted that “in Athens, where every part of the body was perfumed with a different scent, mint was specially designated to the arms”, (5) and was also used in ancient times to bring brightness and clarity.

     Native Americans used peppermint, Mentha piperita, to “dispel flatulence and remove colic pains”, for: cramps, vomiting, cholera, feves, colds, pneumonia and “suppression of urine” (6). They also utilized spearmint, or Mentha spicata, to treat headaches, when snuffed by the Iroqouis; also as an emetic, for hay fever, typhoid and diarrhea (7). Mint, being a very strongly-scented herb, was also noted for “conquering the smell of tobacco [and]…gin” in Oliver Twist (8), and to rid areas of pests such as rats, fleas and ants (9). Lastly, its warming oil served as a nerve-stimulant, (10), treating shock, among other digestive and nervous-system ailments, as well as: headaches, stomach pains, flatulence, indigestion, nausea, constipation and painful menstruation, depression, and induce sleep (11).

            Currently, mints are used similarly to how ginger was utilized (historically and currently), or how I like to call it “nature’s pepto-bismol”. Being primarily used for stomach ailments, including: nausea, vomiting, constipation, flatulence, it is an “excellent aid toward remedying an upset stomach, frayed nerves and an incipient cold” (4). Also is excellent in treating heart burn, insomnia, headaches, shock, allergies; and to improve concentration (12). In Europe they use mint to treat “gallbladder inflammation and gallstones” (13), and in China and Egypt many “drink hot peppermint tea to cool off, as the diaphoretic properties open pores and let out excess heat” (2), which I can attest to having worked in greenhouses, at herbal farms, when it is 80 F outside, it is 90 plus humidity, and hot mint tea is a god-send.



Spearmint in my Garden
Minneapolis, MN



            Studies show that pepperint’s compound, menthol, contains anti-parasitic, antiseptic and anti-bacterial properties, having proven useful in the treatment of worms. (14). Similarly, the compound azulen, a is anti-inflammatory in action and heals ulcers. Studies have shown that over “30 pathogenic micro-organisms have yielded to the influence of Peppermint…: Influenza A, mumps, strep throat, scarlet fever, rheumatic fever, cold sores and sinusitis” (15).



            Interestingly mint is still a highly-utilized herb in the realm of stomach ailments. Studies show that mint, catnip and ginger root, all contain “volatile oils…that absorb intestinal gas, calm upset stomach[s], inhibit diarrhea…constipation, aid digestion, eliminate heartburn”, these oils “enhance digestive activity by stimulating contractile activity in the gallbladder…by encouraging the secretion of bile…[which] normalize[s] gastrointestinal activity, removing flaccidity and reducing cramps” (16). Also, a 1985 German study, where “[researchers] compared peppermint with drugs that relieved stomach spasms, promoted digestive fluids, killed bacteria and cut down on gas…in the intestines…peppermint proved equally as effective” (17). Also, another stomach-bacteria-related experiment, done in Japan, with food stored at 86 degrees F for two days, found that peppermint oil “stopped Salmonella growth” (18). Lastly, related to pain, comes a study done at the Christian-Albrechts University in Germany. They found that peppermint oil, essential oil or?, when applied to the forehead, “had the same pain-relieving effect as 1,000 mg of acetaminophen, or two 500 milligram Tylenols” (18).

            My favorite ways of medicinally using mint, usually peppermint, but also spearmint sometimes, is as the above headache-test, works very well for me! Also, I love to drink lots of hot peppermint, spearmint green tea in the summer, which is sold on my Etsy store and called Awake Tea, it cools me off wonderfully. 

http://www.etsy.com/listing/110554178/organic-awake-tea?ref=shop_home_active

Number Citations:

1) Seymour, 88         2) Brown, 132        3) Shababy, 211
4) Huson, 71             5) Shababy, 212     6) Moerman, 306

7) Moerman, 307      8) Seymour, 90      9) Seymour, 89

10) Levy, 120           11) Levy, 121         12) Bremness, 190

13) Foster, 151         14) Malbey, 70       15) Mowrey, 75-76

16) Mowrey, 75        17) Keville, 91       18) Balch, 108

Sources for Mint Blog:

Balch, Phyllis A. Prescription for Herbal Heaing: an easy-to-use!-to-Z reference to hundreds of common disorders and their herbal remedies. Avery: a member of Penguin Putnam Inc, New York. 2002. Print.

Bremness, Lesley. Herbs. New York: Dorling Kindersley, 2002. Print.

Brown, Kathleen, and Jeanine Pollak. Herbal Teas: 101 Nourishing Blends for Daily Health and Vitality. Pownal, VT: Storey, 1999. Print.

Foster, Steven. Herbal Renaissance: growing, using & understanding herbs in the modern world. Gibbs Smith Publisher, Salt Lake City, Utah.1993. 87. Print. 

Huson, Paul. Mastering Herbalism: a Practical Guide. New York: Stein and Day, 1975. Print.

Keville, Kathi, and Peter Korn. Herbs for Health and Healing. Emmaus, Penn.: Rodale, 1996. Print.

Levy, Juliette de Bairacli-Levy. Common Herbs for Natural Health. Ash Tree Publishing, Woostock, New York. 1997. Print.

Malbey, Richard. The New Age herbalist: how to use herbs for healing, nutrition, body care and relaxation. Collier Books Macmillan Publishing Company, New York. 1988. Print.

Moerman, Daniel E. Native American Medicinal Plant: an Ethnobotanical Dictionary-the medicinal uses of more than 3000 plants by 218 Native American tribes. Timber Press Inc, Portland, Oregon & London. 2009. Print.

Mowrey, Daniel. The Scientific Validation of Herbal Medicine. McGraw Hill Publishing, 1^st Edition. 1986. Print.  

Seymour, Miranda. A Brief History of Thyme and Other Herbs. London: John Murray, 2002. Print.

Shababy, Doreen. The Wild & Weedy Apothecary: An A to Z book of Herbal Concoctions, Recipes & Remdies, Practical Know-How & Food for the Soul. Llewellyn Publications, Woodbury, MN. 2010. Print.

Spring Herbs, Foods & Internship Excerpts~

Spring Herbs, Foods & Internship Excerpts~

            One of my favorite ‘classes’ with Paul Strauss and 7Song in my fall internship, in 2011, at United Plant Savers ‘Goldenseal Sanctuary’, was the evening 7Song was asking about us, and somehow we got Paul Strauss to tell a story about “one of his most significant moments in his life”. He was in the South West, forgot which state he said, and he heard while in a small town about a mule race, where if you won you would get a large sum of prize money, AND the mules from the race. Many people didn’t believe he could do it, he had never worked with mules, let alone wild ones, and as he stated, he looked like a hippie, with long blond hair, sneakers and tye-dye. He had the recent knowledge of working with a Native American herbalist, and three herbs from that dessert excursion including: Peyote, Pinyo nuts, and Chaparral. First to get the mules to listen he tried to feed them Chaparral, with no luck being a strong herb. He later tried to get the wild mules to trust him, and follow him around the track to win, by feeding them Pinyo nuts and Peyote, and low-and-behold—it worked! He won the race, mules AND prize money, and was able to live in the wilderness by himself, learn about living close to nature, plants and more.

***Positive energy is as strong as gravity*** ~ Paul Strauss

Also that evening, Paul talked about one of his favorite, and now favorites of my herbs as well—Stinging Nettle!

“Can’t live without Nettles”, Paul stated. He uses them everyday, because they deal with connective tissues, are rich in Iron, treats allergies, and sinusitis. You can harvest Nettles throughout the year, since it is a perennial herb. Paul also said the are better tasting than spinach and healthier, I agree, though I tend to mix frozen-cooked nettles with a lot of Basil pesto with rice pasta, it tastes a bit strong for me, but still love the health benefits. The young shoots are best for medicine and food!!

“A plant that makes you pay attention is a wonderful thing”~ Paul Strauss

            Thorns puts in formic acid in Nettle medication…whip self with nettles which brings blood to the area and speeds healing and reduces inflammation. Used to curdle milk, making fabrics, and is a compost bio-activator, cut back and activates nutrients in soil, and only compost it when not in seed or else it’ll become a Nettle bed! (my nettle blog link) Yarrow energizes the soil as well.

Urtica dioica , Stinging Nettle

The primary way Paul mentioned he loves to take his medicine is every morning, he makes what he calls “Smangi” tea, being an acronym.

            S- Slipper Elm powder

            M- Mint, Peppermint or Spearmint, to energize you

            A- Alfalfa for healing joints and overall healing as well

            N-Nettle

            G- Ginger, for digestion, respiration and joint health 

            **Extra: Lemon Balm & Red Raspberry leaves**

Nettle root is good for the treatment of UTI’s, and urinary tract related-problems, and Red Raspberry leaf is high in iron and calcium, so it is excellent for pregnant and menstruating women. Lastly, he mentioned Cayenne peppers, being one of the highest sources of vitamins A and C, Rose Hips are very high in vitamin C also, being a major digestive, stimulating herb, it helps promote blood clothing when in powered form (so do boiled nettles), and directs pathogens away from the G.I. tract. Paul also mentioned someone who made Cayenne a bit famous, Dr. John Christopher—who made salve with Cayenne, and alsowould use Cayenne on himself to show its herbal powers for arthritis and other ailments. 90,000 BTU Cayenne, along with Burdock and Ginger, among other herbs, is a very cleansing tincture. The sting of pepperspray is from Cayenne’s capsacin compound, which internally is pain relieving. Cayenne with Garlic, and soap, becomes an insecticide and pest, bug or animal, deterrent. Tiger Balm, to stimulate circulation and healing; hemorrhoids.

            Also in this blog, I will focus on Yarrow, which I never wrote about, let alone knew much about, until recently. I first learned about Yarrow during my research on herbs to make my “Thymes Ancient Remedies” Allergy-Tea (above and on etsy). Other than that, I did not learn extensively of how useful yarrow is until taking Lise Wolff’s “3 Season’s of Herbal Medicine” course this winter. Some of the major things I took from her lecture on yarrow include: it is a powerful sunburn healer and preventer, fire-break say around houses, is excellent in preventing mosquito bites, and for colds, coughs, fevers, fever and flus. I thought it would be appropriate to talk about because, though it is not hot enough to have lots of bugs and possibly sun-burn, it is prime time to buy some from a store and make, until you can wild-craft and make some at home, for yarrow salve and oil. Currently, I have been getting great use of yarrow salve to treat my scrapes, bumps, bruises and achy muscles from garden-prepping.

“Yarrow is somewhat warm and dry and it has discreet and subtle powers for wounds.

 If a person has been wounded by a blow, let the wound be washed with wine….

[and] gently tie warm yarrow… over the wound. It will draw out the infection

…and the wound will heal” ~ Hildegard of Bingen  

Yarrow, Achillea millefolium, has an interesting history behind the name. It is thought to originally from the Greek warrior Achilles using in during Homer’s Illiad.  Achilles taught his warrior’s the medicinal importance of this herb in healing wounds, though in several sources it was suggested that the Centuaur Chiron originally taught him what he know of this herb. Some other name’s it went by in history can include: thousand leaf, nosebleed, old man’s pepper, stanchgrass, knight’s milfoil Herba militaris, Garbe (German), yerw (Dutch), gearwe (Anglo-Saxon).

          The Nitinaht Native American tribe used yarrow as a “medicine for everything” and would chew and swallow the herb straight (Moerman, 40). Though, don’t worry, you don’t have to go to that extreme to get this herb’s medicinal benefits. Yarrow was also historically used for: gonorrhea, listlessness, rheumatic pain, divination in China’s I Ching, and to keep high-way robbers and evil away, when worn as a talisman by the Anglo-Saxons. This bitter herb also was deemed gentle yet powerful enough to successfully treat “bruises caused by a severe fall”, from trees (Seymour, 128), and similar to Plantain, was able to draw out any “plint, iron, thorne or stub”, in the 17^th century when mixed with cumin, southernwood, fenugreek and dittany (Jones, 4). Lastly, Nicholas Culpeper stated its poultice: “lessens bleeding, eases pain and induces sleep, cures wounds, inflammation, hemorrhaging and bleeding piles” (Jones, 7).

            Yarrow is not short of medicinal properties and what they treat, including being antiseptic and anti-catarrhal, it is excellent at treating respiratory ailments such as hay fever, colds, and flus, tuberculosis and pneumonia, to name a few. As a diaphoretic, it will help you sweat out a flu’s fever, and keep you cool on hot days. Yarrow is also hemostatic in action, it stops AND starts bleeding, so if you have a bloody nose, or a wound that is gushing blood it is perfect, but if you also have excessive menstrual flow, it’ll slowly reduce that.

            As an aromatic and digestive bitter, this herb is excellent at helping the liver and gallbladder digest whatever you just ate, especially it if is very fatty! Also, helps with diarrhea, kidney and liver problems. Lastly, Yarrow is the best bug-repellant and sunburn preventer ever! Also treats skin ailments including: sores, eczema, rashes, sunburn and burns; pain such as sprains, swelling, ear aches and headaches; lastly concussions, balance and memory problems (Moerman, 37-41) (Levy, 178-180) (Jones 2-11).

                     Wild Foods Foraging and Cooking with Rebecca Wood~~

 I sadly didn’t remember everything that happened because I wrote in my journal a little late, but here are some recipes that we made from our foraging adventure  with Rebecca Wood, a local teacher who takes people, like us on wild foods walks and than teaches you how to make food with it—how awesome! We made delicious wild foods health crackers: Kale, Nettles, Peppers, Lambs Quarters, Sesame & Flax seeds, pumpkin seeds, whole grain flower, olive oil. Being a bit chilly this day, we also made an excellent Wild Mushroom & Greens Soup: Oyster, Chanterrel, Morrel mushrooms (and some local, organically grown “14 Mushroom Mix”), Purslane, Kale, Onions and Garlic, and Lambs Quarters. Below is the recipe for our ‘wild greens’ pesto we whipped up.

Wild Greens Pesto~ 

This recipe was created at the United Plant Savers ‘Goldeseal Sanctuary’ in Rutland, Ohio, when I was an intern there the fall of 2011. We created this Pesto up with a local wild food/forager, teacher, Rebecca Wood! This is a very unique-twist to a popular favorite!

Ingredients:

3 cps of Basil (Sweet, Italain, Thai, and Lemon)

1 handful of Kale                  3-4 handfuls of Wood Sorrel

1-2 handfuls of Purslane       1 small handful of Amaranth

2/3-3/4 cp Walnuts                3-5 cloves of Garlic

½-3/4 cp Olive oil                  ½ cp or Parmesan to taste                 

Directions:

1)      Lightly brown the walnuts in the oven, at 325 for 5-7 minutes. Remove from pan and chop on a cutting board.

2)      Combine Basil, Kale, and Sorrel, with the Garlic, Walnuts and some Olive Oil. Blend till smooth. Scrape contents from the sides of the blender, add the Purslane and Amaranth, and slowly more oil when it looks like it needs to be more wet.

3)      Add the rest of the Olive Oil, parmesean and salt (you can add more or use less of any greens based on your taste buds). Best Enjoyed on Spinach and Whole Wheat pasta with local chicken, or as Tomato sauce substitute for a Pesto Pizza!  **Side Note—you can freeze the final product in ice cube trays, and take out what you need the a few days before using, and thaw in the fridge**

Recipes of the Month:

            Minnesota has recently felt like spring—for me this means wearing t-shirts, skirts, sandals, and of course—eating spring greens! My favorite spring greens include: purslane, stinging nettle and dandelion, which can be used in many ways The following is my favorite wild-greens recipe, though there are many more where that came from!

Quiet Creek Wild Greens Salad~

This recipe was put together after a wild food & foraging walk, at the Quiet Creek Herbal farm in Pennsylvania, when I was an intern. This was my first time hearing of, let alone tasting, Purslane— since it has a special place in my ‘wild foods’ part of my heart. 

Ingredients:

-4 handfuls Romaine Lettuce     -3 handfuls Kale

-2 handfuls Lamb’s Quarters      -1 handful Purslane

-2 handfuls “Deer Tooth”           -Watercress to taste

-1 handful Dandelions                -Chevre or other cheese topping

-Raspberry balsamic vinaigrette OR olive oil with Balsamic Vinegar

Directions:

1) Freshly and wash all greens immediately in cold water, than dry

2) Drizzle with olive oil and balsamic vinegar, or with raspberry balsamic vinegar and fresh Chevre – ENJOY

Purslane & Sorrel Summer Soup~

Serves 2 people 

This recipe is featured in Pamela Jones’s “Just Weeds” Purslane, or Portulaca oleracea section. She states it is one of her favorite simple, creamy Purslane-soup recipes, and I am definitely adding it to my ‘herb recipes to cook’ list! 

Ingredients:

-1 cup Purslane

-1 cup Sorrel tops

-Chicken or Beef broth, 1-2 cups (or to taste)

-Butter

Directions:

        1)  In a medium-sized soup pot, heat 1-2 Tbsp butter over medium-high heat; add the Sorrel tops and Purslane. Cook for 2-3 minutes.

       2)  Pour into soup bowls, and add heated broth! Enjoy hot or cold

**SIDE NOTE—for a creamier winter soup, sauté onion with butter, use ½ lb Purslane and Sorrel tops each, 2 Tbsp flour and 2 cps Chicken broth; puree. Add 2 more cups broth-OR 1 cp broth and 1 cp milk/cream). **

Works Cited:

-Bairacli-Levy, Juliette de. Common Herbs for Natural Health. Woodstock, NY: Ash Tree Publishing. 178-180. Print.

-Jones, Pamela. Just Weeds: history, myths and uses. New York, New Work. Prentice Hall Press. 1991. 2-11. Print.

-Moerman, Daniel E. Native American Medicinal Plants: an ethnobotanical dictionary. The medicinal uses of more than 3000 plants by 218 Native American tribes. Portland, Oregon. 2009. 37-41. Print.

-Seymour, Miranda. A Brief History of Thyme and Other Herbs. London: John Murray, 2002. 127-128. Print.

Garlic: Nature's Best Anti-Bacterial, fungal, and infection Herb...with a Kick

 “Garlic…powerful blood cleanser, digestive stimulant,  systemic cleanser, and diuretic”(1)

Garlic—the very name itself sounds as pungent and strong as its biting taste, and strong onion-like odor. It might seem strange, to some, that garlic is considered such an important herb, since one of its nick-names is the ‘stinking rose’. Nearly all of this plant is useful, such as the cloves of the bulb in the fall, and its garlic scapes, in the summer.

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Garlic is an amazing herb, and as such has been one of the most important simples known to herbalists. Overall, this biting-herb’s use has been recorded since 3000 B.C. (3), and specifically in Egypt since 1000 B.C. (4), where it was primarily believed and used to “repel snakes, [and] to discourage tapeworms”, (5). In the Middle East garlic was also taken to promote endurance, speed and strength (3), and especially to prevent infections, along with the use of onions, during the construction of the Pyramid of Giza (5). In 450 A.D. in China, manuscripts were written praising this allium’s medicinal properties, and in nearby India it was referred to as the ‘wonder food (6). The Ayurvedic medicine system traditionally used garlic for lowering blood pressure and cholesterol, as “a blood cleanser, and for nervous disorders, such as headaches and hysteria…for the lung[s] as an expectorant and powerful decongestant”(6), no wonder why it is a main ingredient in chutneys, and curries!

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In the Mediterranean, garlic has become a staple ingredient in Italian and Greek cuisine. Also in the same area, in Greece, Hippocrates found garlic to be quite useful as a  “cure for boils…and a dubious cure for baldness” (7), and was carried by Romans during their Empire expansion for circulation and high blood pressure. Moving north to England, the British herbalist Maude Grieve’s book the Modern Herbal states that garlic syrup “is an invaluable medicine for asthma, hoarseness, coughs…and most other disorders of the lungs…[including] chronic bronchitis on account of its powers of promoting expectoration” (8). Also around Grieve’s time, this herb was highly valued throughout WWII as a natural antiseptic for soldiers who spent lots of time in the trenches(7).

Garlic’s current-day use is parallel to this pugent herb’s traditional uses, though with constant improvement of technology and scientific studies, even more amazing medicinal uses are being discovered! This herb is still used to purify blood, cholesterol and blood pressure, and very successfully reduces clotting because garlic “breaks down fibrin—[being] the substance that blood clots are made of” (9). Garlic also seems to greatly benefit atherosclerosis by “block[ing] the biosynthesis of cholesterol”, due to the presence of the compound allicin (10). Several other herbs, also know as spices, have excellent anti-clotting, anti-bacterial and anti-inflammatory properties, which include: onion, cayenne pepper, turmeric, ginger and lemon grass. Additionally, a study was done using patients diagnosed with hypercholesterolemic who were given “a water extract of garlic…for two months during which time the patients experienced a 28.5% reduction in cholesterol”, and the dose was about 10 grams of garlic/day (11).

Besides cholesterol and heart-ailments, garlic also benefits the lympathic system by being a strong ‘cleaner’ “of the mucous membranes” (1), and is one of the “most popular…antibiotics…[which] fights the microorganisms responsible for many types of infections” (12). Both of the above medicinal benefits help to treat and prevent bronchitis, colds, whopping cough and tuberculosis. Garlic contains the compounds alliin and allicin, being “sulfur-containing compounds that act against a range of bacteria and fungi…Allicin is an antibiotic against bacteria such as Staphylococcus and Salmonella”(13), as well as “candida, cholera, …dysentery and typhus” (14), thus being helpful in yeast infections and urinary tract infections, and athlete’s foot.  If you plan to use garlic for these medicinal purposes make sure you don’t cook it, because than the allicin becomes destroyed.

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Beyond athlete’s food, staph and salmonella, garlic is also amazing at treating wound-infections, from rusty nails. An interesting story I found from Kathi Keville’s book Herbs for Health and Healing, is a story of a man who was mowing the lawn when a rusty nail punctured his leg. Even after he was administered a tetanus shot from the doctor, “the area around the hole had become swollen, red and painful, and the entire leg felt very hot” (15). Having recently learned about the infection-treating properties of garlic, he applied poultices of crushed garlic cloves every hour. After doing so for several hours, he fell asleep and woke up later to an infection-free wound, with no sign of there being a puncture! Lastly, Garlic has even been shown in studies to fight off more serious diseases, including stomach cancer. A study done in Washington D.C. in 1990 showed that if you ate at least “25 to 50 pounds of garlic over 20 years—[you] have fewer cases of stomach cancer” (16). Other helpful alliums for ones diet, include: onions, chives, and leeks.

Here are three recipes for fun, easy and delicious ways to take raw garlic!

Wicked Garlic Dip:

-3 medium sized red potatoes, peeled and diced

-3 medium cloves of garlic, peeled *I ususally use 8-12 *

-up to 1/3^rd cp mayonnaise

-1/2 tsp salt

1) Boil the potatoes until cooked well, drain and put into a food processor.

2) While the potatoes are still warm, add mayonnaise, garlic cloves

     and salt. Blend until smooth, keep refrigerated

*this recipe is adapted from the Moosewood Cookbook*

  For another Garlic Recipe, see previous blog:

http://thymesancientremedies.blogspot.com/2013/03/herbal-butter-oils-salad-dressings-my.html

Garlic honey

This is such a simple recipe! All you do is take peeled raw garlic cloves, and infuse it in honey for 1-6 weeks. A loose ratio I have learned is to add 3-6 garlic cloves per 4 ounces of honey. You don’t even have to take out the garlic, you can eat them because they will almost become candied. Yumm!

Resources:

-The Healing Power of Garlic: the Enlightened Person’s Guide to Nature’s

       most Versatile Medicinal Plant, by Paul Bergner

-The Garden of Life By: Naveen Patniak Ayurvedic book sharing traditional uses

Works Cited

Bauman, Edward. The Holistic Health Handbook: a Tool for Attaining Wholeness of Body, Mind, and Spirit. Berkeley, CA: And/Or, 1978. Print.

Bremness, Lesley. Herbs. New York: Dorling Kindersley, 2002. Print.

Brown, Kathleen, and Jeanine Pollak. Herbal Teas: 101 Nourishing Blends for Daily Health and Vitality. Pownal, VT: Storey, 1999. Print.

Coon, Nelson. Using Plants for Healing, an American Herbal. [New York]: Hearthside, 1963. Print.

 "Herbalism." Wikipedia, the Free Encyclopedia. Web. 25 Oct. 2011. <http://en.wikipedia.org/wiki/Herbalism>.

Huson, Paul. Mastering Herbalism: a Practical Guide. New York: Stein and Day, 1975. Print.

Katzen, Mollie. The Moosewood Cookbook. Berkeley, CA: Ten Speed, 1992. 102. Print.

Keville, Kathi, and Peter Korn. Herbs for Health and Healing. Emmaus, Penn.: Rodale, 1996. Print.

Mowrey, Daniel B. The Scientific Validation of Herbal Medicine. New Canaan, CT: Keats Pub., 1986. 10. Print.

Patnaik, Naveen. The Garden of Life: an Introduction to the Healing Plants of India. New York: Doubleday, 1993. Print.

Seymour, Miranda. A Brief History of Thyme and Other Herbs. London: John Murray, 2002. Print.

Sumner, Judith. The Natural History of Medicinal Plants. Portland, Or.: Timber, 2008. Print.

Number Citations:

1) Bauman, 124      2) Huson, 53   3) Brown, 122   4) Wikipedia, Herbalism 5) Sumner, 17  

 6) Patnaik, 112  7) Seymour, 56    8) Coon, 70    9) Keville, 67      10) Mowrey, 11  11) Mowrey, 10 

12) Keville, 219-220   13) Sumner, 173  14) Bremness, 142  15) Keville, 258  16) Keville, 109