Herbs for the Happy Tummy

February 22, 2012

I keep encountering moments with friends and colleagues when someone is struck suddenly with a very unhappy tummy, and is in need of quick digestive aid, for a little help when — oops! someone ate wheat bread and shouldn’t have, to help with gas troubles, some weird food combination that left a tummy churning, you name it. The digestive system is of course extremely important to our overall health and well-being, and when there is imbalance, one can even develop depression or anxiety troubles. But right now I am just going to address a group of herbs called carminatives. Essentially, a carminative is an herb that helps expel gas. So using a carminative is more of an acute treatment, though it can be part a long-term strategy to help with chronic digestive woes of any kind. Maybe that sounds icky, the thought that – gasp – your body might in fact have moments when gas is produced, but let’s face it, we all have “moments” and certainly our children too.  At those times, carminatives can be of great assistance, and should always be in your herbal arsenal. I will list some wonderful carminatives to have on hand in the space below, but I also want to point out two ready-made tinctures (alcohol or glycerite extracts) that are fabulous for kids and/or adults.

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1. Chamomile. Yes! it’s also a nervine, and therefore great for calming your nervous system, but this delicate apple-spiced tisane (water infusion) has a time-honored tradition of soothing the digestive system. It is especially frequently used for children with its mild, sweet taste, gentle action, and comforting aroma. Chamomile is easily incorporated into a regular routine for adults and children alike and one can include other tasty nervine-carminatives to this blend such as lavender.

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2. Lemon Balm. Like many other mints, lemon balm contains a high quantity of volatile oils that work to ease digestive woes. Lemon Balm, with its bright, lemony fragrance, also helps lift the spirits, so if Seasonal Affective Disorder AND tummy complaints are your bane, this is a great herb for you. It is worth noting that fresh lemon balm works best for the nervous system support but dried will help with digestive woes just as well as the fresh herb.

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3. Fennel. Known for its mild anise or licorice flavor, all parts of the fennel plant are edible and provide digestive relief. I often keep the seeds on hand with this purpose in mind, and as it is also a great galactagogue (helps promote milk flow in breast feeding women), this is a wonderful herb of choice for women who are pregnant, post-partum, or nursing and experiencing both tummy trouble and the desire to support their milk flow. IT also soothes colic (because of the digestive connection) and so it is great to impart to baby via breast milk or as a water-infusion via spoon or eye dropper.

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4. Cinnamon / Cassia. Usually what we think of as cinnamon is actually cassia, a close cousin. True cinnamon is sweeter than cassia, which can have a notably hot taste. The volatile oils are what usually give carminatives their power and both cinnamon and cassia have them in spades, so both are useful for digestion. Cinnamon & cassia are also energetically warming and can work as a ‘catalyst’ to enable other herbs to work better, and to stimulate digestion when food choices have been energetically damp or someone is convalescing. It is worth noting that cinnamon has also shown quite a bit of promise for people with diabetes, as it appears to stimulate insulin activity, helping the body to process sugar more efficiently.

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5. Peppermint. I can’t neglect the power of menthol, the source of peppermint’s unmistakeable flavor. Spearmint is a milder mint that can be used almost interchangeably with peppermint, but if you source  good quality dried peppermint, you will be astounded by how intense the flavor is. Mint is very easy to grow and root. I actually picked some from my garden this January, as there was still some (amazingly!) hanging on, and rooted it in my kitchen where it is now happily growing in a sunny window. Peppermint is stimulating and can perk up the mind and the senses, making this a good herb to use to start your day, get your brain in gear, and forge on to new adventures.

Naturally I have many other carminative loves, but for now, I’ll just leave you with those top choices. I would also be remiss in not pointing out Herbalist & Alchemist’s Kid’s Tummy Relief, an absolutely wonderful glycerite formula that tastes delicious and can really help out a kid’s tummy in a pinch. Okay, I keep some in strategic places for myself too, but grown-ups deserve tasty too, right? Another must? Ginger extract (alcohol): I always always always keep a bottle of this in my office, my car, and my home, as it is essentially herbal first aid for myriad complaints.

Feel free to share some of your carminative loves and natural digestive aids!


The Healing Power of Herbs: Liniments

November 17, 2010

Oil with herbs Liniments. Hm. Sounds vaguely medicinal, right? I remember once going to a bar that was ‘inspired’, I take it, by herbal formulas. Some drinks (shall I say ‘concoctions’?) boasted the inclusion of herbal tinctures of elderflower, ginger, or lavender. Not a bad thought at all, as we often use more familiar alcohol extracts of vanilla or orange peel in herby libations. However, there was a drink that supposedly included the use of an herbal liniment…..HA HA HA HA. Well, that’s the herb snob in me, I’m a little ashamed to admit. Why? Because liniments are for external treatment, not for cocktails. In fact, many liniments use rubbing alcohol as a base which sounds downright raunchy as an addition to an evening beverage. In truth, a liniment could essentially be made the same way as an extract meant to be taken internally, despite the fact that the definition implies that it is used externally. It can also be made as an infused oil, which, if made with the right kind of oil, can be a fabulous culinary addition! Still, I feel some “nameology” needs to be in order.

Moving on.  A liniment is most often made as an alcohol extract. The purpose is to provide a vehicle for the important chemical compounds in herbs that would be used for external application. I have included a DIY recipe below for a ginger liniment that is made with a neutral oil, and some additional possibilities are olive oil, safflower oil, or sunflower seed oil. Essentially an infused oil, this ginger liniment works great as a massage oil post-exercise to relieve aches & pains. It is also a great treatment to increase circulation. Try on arthritic joints, on sore muscles, and troublesome joint pain. Best used twice a day at least!

gingerDIY RECIPE : Ginger Liniment

3″ piece fresh ginger
1/4 cup almond oil

Grate ginger and combine with oil in a non-reactive (non-aluminum) saucepan. Cover and heat on low heat for one hour. Make sure you have this at the lowest possible temperature to avoid the oil overheating or ‘burning’. Remove from heat and steep for another hour. Strain out ginger. Pour oil into a 4 oz colored glass bottle with a tight-fitting screwtop.

Alternative: Use 1/4 cup grain alcohol instead of oil. Infuse for a minimum of 6 weeks (without heat) in a dark place. Apply externally with a cotton pad to relieve aches and pains. Do not apply on broken skin.

NOTE: whenever applying an external remedy, do a test patch first to make sure you are not allergic to any of the ingredients. Apply a small amount on the inside of your arm and wait 24 hours to make sure you won’t have any reaction. Some minor redness can be a natural side effect of a ginger liniment, as increased blood circulation may bring blood flow to the surface of the skin.


Herbal Remedies Tip #10: Tension Headaches

October 28, 2010
Lavender bush

"Lavender": Mooseyscountrygarden.com

Sigh. Tension headaches. I know, I know…in some respects, tension headaches aren’t quite as bad as true migraines (that nausea thing! ugh!), but at the end of the day, if your tension headache is bad enough, it can render you incapacitated. When I was in graduate school, I began to develop severe tension headaches. I ended up in the ER one night (total waste of 9 hours on an icy, snowy, Montreal night) and found that allopathic medicine has just about nothing to offer someone suffering from this condition. The solution for me? Chiropractic medicine. I mean it. Total godsend for me. Now, if you feel a tension headache coming on or you have a mild tension headache that doesn’t necessarily require the re-adjustment of your bones, herbal therapies can help. Think “calming” to begin with. Lavender essential oil (as aromatherapy) can be helpful in getting you to involuntarily relax! Never a bad thing. You can also try the tea below, which has ingredients that can ease tension and pain. Skullcap is an herb of particular import, as it is specific to anxiety, particularly when clenching the muscles, ticks, palsies, or other physical outcomes of anxiety/tension are involved. You can take this herb as a tincture, but be sure the tincture is made from the *fresh* herb and not dried.

Tension-ease Infusion

1 part skullcap
1 part sage
1 part peppermint
1/4 part lavender

Infuse 1 – 2 tsp of the above blend of dried herbs in one cup boiling water for 10-15 minutes minimum. A longer infusion results in a stronger tasting brew with more medicinal effect, but the weaker infusion is perfectly fine & therapeutic. Feel free to add honey and/or lemon to taste!


Making Infused Honey with Household Spices & Herbs

March 26, 2010

cinnamon infused in honey I wrote this DIY post for a local group of handmade artisans here in Philadelphia, for the Handmade Philly blog. But what could be a better project for my own readers than herb-infused honey, using readily available sprices from your kitchen cabinet and herbs fresh from the garden? Pop on over the Handmade Philly and check out the post.


Keep yourself warmed with Herb & Tea infused Milk

March 11, 2010

Warm milk While the cool weather lingers, here in the early months of Spring, out comes the milk pot. I adore my Swiss-made red-enameled milk pot. To me, it means steaming hot frothy milky beverages that when poured, will not result in a milky mess all over the stove top or counter. To my daughter Maeve, Mr. Milk Pot means “vanilla milk”, “cinnamon milk”, “honey milk”, or “hot chockie”. To me, it means any number of milky beverages. Let me give you an example. Back in January, I made a fresh batch of organic lavender infused organic honey for ecoknits, a wonderful etsian who makes the most adorable little hats. Anyway, at the end of the process, I was left with a mass of organic lavender buds soaked in the most lovely clover honey you’ve ever tasted. My thought? Mmmm..this would be good in warm milk. I thought, why not throw in some organic fair trade earl grey tea while I’m at it? So I did. I let the milk come up to a near-boil (but not), called “scalded milk”. You can tell when it’s right because you see this hint of frothiness around the edges of the pot and the milk has not yet come to a simmer/boil.

Masala Chai Tea Some tea shops, such as Infusion, an independent coffee shop in Mt. Airy (Philadelphia) has been making tea-infused milk drinks, called cambrics, for years. Other places have more recently introduced the tea latte, an infusion of tea in water, made extra strong and topped with lots of steamed milk (i.e. frothiness at its best). I love steamed milk. (I’m a steamed milk nazi because I worked at a coffee shop in Dublin for three months and was forced to master the skill, but that’s another story. I digress.)  The ones who own the origin of the true tea latte are the ancient Indians, I guess, as milk is considered to be a perfect food in India. “Masala Chai tea“, or what I think of as “yogi tea” is a blend of black tea and energetically warming, aromatic spices such as cardamom, cloves, cinnamon, ginger root, and pepper traditionally infused (via heating to a near simmer or simmer) in milk and water for a warming, soothing drink. Other possible additions include saffron, nutmeg, and even rose petals, depending on the region of India. That said, you can experiment with this concept. Lavender and black tea or earl grey (bergamot-flavored) tea are sublime with milk, as is black currant flavored tea. One of my favorite tea blends is my “Sunrise Sunset“, which includes red rooibos ‘tea’ (an herb, really), rose petals, hibsicus, cloves, cinnamon, and a touch of orange peel, an herbal tisane which is superb when prepared with warm milk and honey. I also love herbal root blends prepared with a mixture of water and milk, such as my Ishtar tea (shatavari root, ashwaghanda root, dandelion root, burdock root, and cinnamon bark), or even just a mixture of Shatavari root and cinnamon bark. It is a nourishing, vata-clearing tonic that is so very nourishing to the spirit as well.

I am sure my readers will come up with all kinds of beautifully creative ways to infuse milk and create lovely winter treats for both themselves and their children. I want to hear about them! In the meantime, you can start with my lavender and black tea milk (and keep in mind that you can infuse the milk you use to make chocolate pudding, cream of wheat, oatmeal…you name it!). If you use tea leaves or herbs in your milk, you will need to use a fine mesh strainer to strain out the organic material from the milk as you pour into your mug. In the photos for this post, I just used cinnamon sticks and honey in the milk, so a strainer wasn’t really necessary.

cinnamon added to milk over the stove

honey added to warm milk

warm milk being poured into a mug

RECIPE: Lavender & Black Tea Infused Milk
1 tsp lavender blossoms
1 Tbsp. black tea (darjeeling, english breakfast, earl grey)
1.5 cups whole milk

Put all of the above in a milk pot or small saucepan and starting at medium heat, bring slowly to warmth, removing from heat before boiling/simmering. You will see a softening, frothiness around the edge of the milk, and a gentle steam will be rising from the milk. Add honey if desired!
Want to know more about my thoughts on milk nutritionally? Read on. If not, stick to the recipe above and enjoy!

Myth: Saturated fat clogs arteries (i.e., “whole milk is bad”)
Truth: the fatty acids found in artery clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (Lancet 1994 344:1195)

Sally Fallon is an important figure in the Weston Price Foundation, a non-profit organization that advocates the nutritional (dare I say, evidenced-based) philosophy of Weston A. Price, who wrote a fabulous book called Nutrition and Physical Degeneration, which chronicalled his research among various cultural groups in the 1930′s whose diets were still ‘untainted’ by modern foods such as jams, jellies, white (refined) flours and sugars. He discovered that the facial (skeletal) structures, dentition, physical health remained superior generation and generation only when individuals consume nutrient-dense whole foods and fat-soluble activators found exclusively in animal fats. Physical degeneration would appear in only one generation once modern foods were introduced to a cultural group. Sally Fallon,  the president of the foundation, wrote a wonderful cookbook called Nourishing Traditions, which outlines much of the nutritional basis of what the Weston Price Foundation advocates for through research, education, and activism. Much of the nutrional ‘message’ is quite opposite to what most dieticians preach, though much of this (peer-reviewed, scientific) research is beginning to gain ground in the public eye. Namely, that saturated fats and cholesterol rich foods are not at all the enemies they are made out to be, and are, in fact, vital to a healthy diet. All of this is to say…sigh…that whole milk is good. (P.S. And FYI …soy milk…not so good.)

tea strainerRaw Milk Warmer Sally Fallon, Nourishing Traditions
(2 cups)
1 1/2 cups raw milk
2 Tbsp carob powder
2-4 Tbsp maple syrup OR 1/4 tsp stevia powder
1 tsp vanilla extract
1 tsp chocolate extract
1-2 Tbsp nutritional yeast flakes

Place all ingredients in a glass container and mix well with a wire whisk. Place in a pan of simmering water and stir occasionally until the mixture becomes warm. Do not overheat!

Raw milk is another story, as is the story of cultured milk products and their benefits to one’s health. What are your thoughts about milk?


Calm Child Formula: a recipe to calm the little ones

January 22, 2010

I currently study herbal medicine under the tutelage of Michael and Leslie Tierra and their East West School of Planetary Herbology. My focus in much of my work in herbal medicine has been maternal and child health, which you may note from many of my posts. One of the things I love about the world of herbal medicine is that the masters — our masters in this current time — are always intersecting in one way or another. The most respected herbalists of the United States are usually connected to the American Herbalists Guild (AHG), the closest thing to a regulating body that we have. It’s not easy to get AHG after your name, either!

I was looking through Naturally Healthy Babies and Children, a great resource by Dr. Aviva Jill Romm, mostly in thoughts of preparing for a course I have been dreaming about since last spring — and nodded to in a earlier post — and I came across this wonderful formula for a “Calm Child Formula“. Aviva Romm writes about it. Michael Tierra came up with it. And probably hundreds of children have been happily subjected to its calming effects. How wonderful to have a formula sanctioned by our modern masters and certainly born of a long herbal tradition of empirical evidence and experience.

The formula is a nervine, which means it has a calming effect on the nervous system, and digestive calmer, helping to bring a sense of tranquility to a child, even during times of sickness. It can be used as a tonic for active children or even during long car trips. Tierra’s company, Planetary Herbs, sells it in their formulas, or you can prepare it at home as a water-infusion or a syrup. (Ref: Romm 2003) The recipe below is for a syrup. An alternative way to make  a syrup would be to use all the same herbs and to prepare it as I describe in this post for the Herb Companion last year.

chamomile

chamomile

Calm Child Formula

1 oz. catnip tincture
1 oz. chamomile tincture
1 oz. lemon balm tincture (fresh lemon balm is superior)
1 oz. valerian root tincture (stinky!)
1/2 oz. lady’s slipper tincture
1/2 oz. hawthorn tincture
1/2 oz. vegetable glycerin

To Prepare: Combine all ingredients in a dark amber jar.
To Use: Dosage is 1/2 to 1 tsp as needed. Shake well before using.

REF: Aviva Jill Romm (2003) Naturally Healthy Babies and Children: A commonsense guide to Herbal Remedies, Nutrition, and Health. Berkeley: Ten Speed Press


Herbal Remedies Tip #8 – Herbal Hangover Relief

January 7, 2010

You might have needed this post most on New Year’s Day (though I actually went to bed at 11:50 if that tells you how exciting the eve of 2010 was for me this year), but hey – better late than never. Now, my love of nutrition and care of the body prompts me to admonish, “look now, people – metabolic toxins (i.e. alcohol) is not good for the body, and you know it!”, but let’s be fair. There are times when I get into a really good bottle of wine and can’t be stopped. I also lived in Ireland off and on for at least a year and a half, so I have sympathy for the human experience of the fabled hangover.

Hangovers, as most know, feel like a combination of headache, sometimes nausea, fuzzy head, maybe a bit of depression, certainly a lot of lethargy. Most of these are connected to an ‘overloaded’ liver, the organ responsible for processing the metabolic toxins from alcohol. Helping a hangover usually includes helping your liver. Bitter herbs stimulate the liver to release bile, aiding digestion and helping to detoxify the poor, overtaxed organ. You might try drinking some water with freshly squeezed lemon before bed and when you wake up in the morning to help the liver.

Morning-After Tea (no, not morning after *that*, just morning after lots of drink
1 part Vervain (bitter herb)
1 part Lavender (relaxing, calming, aids digesting, analgesic (pain relief)
1/2 part white willow bark (analgesic w/ similar compounds to asprin)
1/2 part burdock root (bitter root, liver tonic, nutritive)
* each “part” can be a tsp or 1 oz depending on how much of a blend you want to make. Try it as a cup first, though
Add 1 pint (2.5 cups) boiling water to a 2 tsp and steep (covered!) for a minimum of 10 min. Strain and sweeten with honey and/or add lemon if desired. Sip throughout the day until you start to feel better. It is a little bitter, but hey – you did it to your liver, after all, and this is what you need now!


What to do about H1N1 flu? 5 Tips

September 29, 2009
Winter Spirit Immuni-Tea

Winter Spirit Immuni-Tea

The “novel H1N1 Flu” (aka “swine flu’) is a new strain of H1N1 virus that is affecting communities all over the world, thus, it is labeled as a ‘pandemic’. That label does not mean it is particularly dangerous or threatening, as was once feared. On the contrary, H1N1 is a bit on the wimpy side so far. (That doesn’t mean it will stay that way, but for the time being…). I was listening to a physician-vaccine expert on NPR this morning and he was referring to all important public health measures for flu prevention, but neglected to mention anything related to nutrition or herbal supports in our arsenal against flu, both in terms of prevention and treatment.

First of all, it is worth noting that unlike colds, considered in Traditional Chinese Medicine to be energetically cold in origin and thus requiring ‘warming’ treatments and herbs such as the use of diaphoretics to increase sweating (elder flower, ginger) and the use of sweating therapy to help our bodies fight viruses, flus are considered in TCM to be energetically hot. This is significant in that we would thus not use diaphoretics, but other potent anti-virals that will help reduce fevers, lessen severity and shorten severity. Herbal treatments in this camp would include boneset, a potent anti-viral; echinacea, an immune stimulant; and herbs used in Chinese medicine in flu-fighting formulas, such as forsythia, honeysuckle, and red clover. Astragalus is often mentioned as an immune booster, and it certainly is, but we use astragalus for preventative means and not for treatment of acute infection. In addition, there was an intriguing comment on a previous post about the use of medicinal mushrooms being contraindicated with the treatment of flu because of the possibility of some strains of flus causing excess immune response in the form of ‘cytokine storms’.

Shiitake: Fungi MB

Shiitake: Fungi MB

Master herbalist Michael Tierra,  clinical herbalist, educator, and a founder of the American Herbalists’ Guild (AHG),  recently addressed this possible misconception in a seminar about the use of herbs to treat H1N1.  It appears that cytokine storms, or the theory of an overly strong immune response of some healthy adults, is not so much to blame in flu-related deaths, but rather, bacterial co-infection. Indeed, cytokine storms may not really be responsible at all. And just today there were reports that one third of H1N1 deaths to date were not a result of the flu itself but of bacterial co-infection. For this reason, I am not convinced that medicinal mushrooms such as shiitake, reishi, and maitake should be put aside in the therapeutic treatment of flu– and at the very least, they certainly offer immune-boosting potential. You might check out a lovely recipe posted by the latest Herb Companion issue that utilizes shiitake, astragalus, and garlic in an immune-boosting winter soup.

Atragalus: Mountain Rose Herbs

Astragalus: Mountain Rose Herbs

TIPS TO PREVENT & TREAT THE FLU

1. Follow public health measures: wash your hands, cough into your inner elbow, and use anti-bacterial hand sanitizer in public places whenever necessary. Whether or not to get the vaccine is up to you. That said, vaccine manufacturers don’t claim that the vaccine will actually prevent flu, per se, but will just shortens the flu’s duration by 1/2-2 days and may decrease severity. Make an informed choice and it will be the right choice for you.  

2. Get some REST: Putting America’s obsession with business aside is a tough task for most, but realize that the less sleep and relaxation you get, the more vulnerable you’ll be! If you actually do get the flu, make sure you rest and don’t try to work through it. You’ll only end up more sick and vulnerable to nasty bacterial co-infections.

3. Plan to Stay at Home if you do get flu. Check out resources for sheltering-in-place and have some herbal and nutritional supplies stocked up ahead of time (maybe some extra soup frozen, some herbal syrups made, some tinctures all tinctured up, some herbal blends made both for tea and facial steams).  Vitamin C is better as a flu preventative than a treatment, but raw garlic is a powerful anti-viral remedy to take as soon as symptoms start to appear. Check out some earlier posts about such herbal remedies and recipes.

4. Take Astragalus syrups, formulas, soups, or capsules as a preventative measure. Along with immune-boosting soups, stews (both of which you can add astragalus root to), take astragalus or Jade Windscreen (TCM formula containing Astragalus) to help prevent the onset of flu. Stop taking if acute infection shows up. Tierra’s Planetary Herbalsmakes an alcohol-free glycerite of the Jade Windscreen for children.

5.  Fight Flu with Nutrition and Herbs: Use non-diaphoretic, immune boosting, anti-viral herbs to shorten the duration and decrease severity of flu symptoms, as mentioned above. Eat therapeutic foods such as kicharee, soupy grains, and easy to digest foods. Raw foods, particularly vegetables, are eliminating and difficult to digest, and thus are not recommended to fight flu. Tierra believes that fruit juices have the wrong energy for fighting flu, and thus recommends warm stocks and broths, kicharee and herbal teas and decoctions. Miso soup with onion and garlic (added at the end) is another great choice, as the miso provides assistance with digestion and keeps gut flora up to snuff.


Herbally Infused Liquors for a Delightful Summer Treat

May 19, 2009

infused_vinegar_alcohol_2I’m a lucky gal – in my ‘real job’, I am about to take on a new research assistant, and lo and behold, she’s a top class bartender by night! We got to discussing the special world of mixology and she mentioned a local bar known for their use of herbal tinctures and infusions in fine vodkas and other drinkable liquors. What a great idea! I did make a wee visit to said establishment and had to chuckle when I saw a mention of an herbal ‘liniment’ on their drink list (a liniment is used topically for various conditions, rather than internally as a medicinal extract). That said, my local mixologists are not the only herbal cocktails gaining attention. Savvy bartenders nationwide are experimenting in the herb garden for new, unusual, and often delightful new cocktails.

Happily, we don’t have to depend on fancy bars for fun herbally-infused beverages. We can all have herbal mixology fun in our own kitchens. Much like making a simple herbal vinegar, herbally-infused alcohol is a simple process.

Step 1: Choose your beverage and the desired herbs. Vodka is a good choice because it has clean, smooth finish that allows the herb to shine through. Gin provides an interesting dimension, and brandy, the choice of many herbalists, is an often-used vehicle for medicinal herbs. Aromatic, flavorful herbs are the best to begin your experiments: ginger root, dill, basil, cardamom, lavender, rosemary, bay leaf, and elderberries would all be fun choices. Use only one herb per infusion so that you don’t muddle the flavor and so you are able to experiment with each new flavor independently.

Step 2: Wash your herbs and pat dry to remove excess water. Roughly chop the herbs and place in clean, glass container. Pour alcohol over herbs and allow to steep in a cool, dark place for 1-4 weeks. Strain the herbs out and replace with a fresh sprig for a nice visual effect, especially if giving as a gift. A container with a rubber, sealed top is a great choice for storing your new herbal extract.

Step 3: Experiment away! Try adding the froth of whipped egg white, a hint of berry or ginger juice for an extra splash of flavor and color, or a touch of citrus for a lovely fresh finish. There are plenty of drink recipes out there in culinary land to get your started. Just be sure that in whatever herbal coctail you concoct, you allow the qualities of your chosen herbs to shine through and make themselves (and all their loveliness) known!

infused_vinegar_alcohol_4


DIY ~ Herbal Remedies for the Cold Season Part II

March 10, 2009
Elder Flower

Elder Flower

Ah, here I am sniffling away from a wee cold given to me by my darling 2 and a half year old, Maeve, who is all to0 glad to bring home little daycare germs to share with her family. *sniff*! Well, happily, there are lots of remedies to shorten the length of the cold, as well as to add some relief.  My Winter Spirit blend can help prevent colds but also treats those with slight fevers and benefits the immune system with high levels of nutrient-dense herbs like alfalfa and vitamin rich rosehips, a great source of in Vit C.

Again, among other preventive strategies mentioned in Part I, raw garlic always helps to banish a cold away, and broths or soupy grains made with a stock of simmered onions and garlic is always a good old wives’ remedy, with good reason! Add some ginger for an extra warming, antiviral punch. But raw garlic, steeped in olive oil and used for dipping a bit of bread, is an incredibly tasty, potent remedy.  Herbal Steams using essential oils and herbs are also a great way to add relief, and my post on that subject provides recipes in that direction.

The Best Cold Remedy Soup ever!
1. Combine 3 cups vegetable stock & 2 cups sliced onions (or two sizable onions)sliced
(Simmer the onions in the stock until tender)
2. Add: some sliced carrot & 2 Tbsp shredded fresh ginger root
(simmer for 10 min until carrot is soft)
3. Reduce heat to low and take a little bit of the stock out, whisk in 2 Tbps miso, and return to the soup. Do NOT allow the soup to return to a boil, as this will reduce the enzymic activity of the miso.

My real content of this post, however, is about making your own herbal tea blends to assist you when you have a cold. I’ll start with some of the wonderful herbs that are readily available, such as thyme leaf (antiviral, antimicrobial), elder flowers or berries (immune boosting, 2 antiviral compounds, significant relief for fevers), nettle leaf (the so-called weed that is one of the most nutritious plants available), and ginger (nearly a dozen antiviral compounds; reduces pain & fever; cough suppressant; warming).

The first recipe is for a lovely, incredibly pleasant blend that works throughout the winter months to boost your body’s ability to ward off illness, primarily by strengthening your immune system and nourishing your body:

Herbal Infusion for the Cold & Flu Season: Prevention
1 part alfalfa (nutritive)
1 part nettle (nutritive, adrenal support)
1 part rosehips (nutritive, vitamin C rich)
1/4 part cinnimon (catalyst herb that helps other herbs work ‘better’, warming)
1 part rose (spirit lifting!)
1 part thyme leaf (antiviral, antimicrobial)

Directions: combine the above and use 1 tsp – 1 Tbsp per cup of water. Steep in boiling water for 15- 30 min, strain, drink hot or cold. You can make a mason jar’s worth and just keep it in the fridge, heating it up as needed.

Herbal Remedy for that mean old Cold:
1 part thyme leaf (antiseptic, expectorant, carminative)
1/2 part dried ginger (nearly a dozen antiviral compounds; reduces pain & fever; cough suppressant; warming)
1/4 part lemon peel OR add a slice of fresh lemon to the tea (high in vit C)
1 part rosehips (vit C)
1 part elder leaf/flower (antiviral, helps treat fevers)
1 part alfalfa or nettle (nutrient rich)

Herbal Remedy for that mean old sore throat or cough:
1/4 part marhmallow root or slippery elm (demulcent, throat-coating, soothing qualities; anti-inflammatory)
1/2 part licorice root (demulcent, antiviral)
1/2 part mullein flowers/leaf (expectorant, demulcent, soothing)
1/2 part ginger root (nearly a dozen antiviral compounds; reduces pain & fever; warming)
1/2 part rosehips (vit C)
1/4 part lemon peel OR add a slice of fresh lemon (vit C)

Directions for either of the above: Combine the herbs as directed and use 1 tsp – 1 Tbsp per cup of water. Steep in boiling water for 15- 30 min, strain, drink hot or cold. You can make a mason jar’s worth and just keep it in the fridge, heating it up as needed. Keep in mind that the mucilage in the sore throat/cough tea will make the infusion more viscous. Also feel free to add a touch of herbal honey, especially a honey made with immune-boosting, antiviral herbs.

*Remember that any of these herbs made into a tea provides a valuable remedy. You don’t need to use them all! Simple ginger root and fresh lemon is most often my favorite remedy along with soups and broths. I might start the day with simple thyme & ginger and end it with a more soothing, alfalfa rich, vitamin C stocked blend. Experiment!

Watch out for my Next DIY cold & flu post: Herbal Syups , including my Herbal ‘Mucinex’ Recipe!


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