Selasa, 31 Januari 2012
June-uary!
Herbal Blogroll Spotlight: Herb Geek and the Herbalist's Path
If you are a regular reader of my blog then I apologize for saying this for the thousandth time, but WOW! I have had such a fun time putting together the "complete" herbal blogroll. I've learned about so many wonderful blogs and heard from herbalists all over the world! Don't know what I am talking about? Check out my attempt at putting together a complete herbal blog list.
All this is pretty amazing considering that herbalism was all but dead in North America as little as four decades ago. Now we are able to share an incredible amount of information in so many different ways.
One comment I've heard over and over again from those using the herbal blogroll as a resource is that there are sooo many great blogs, but how do they make time for it? One idea I've come up with is to highlight a blogpost 1-2 times a month. (Here's another blog organizing tip.)
I hope to highlight a variety of different blogs on a variety of different topics from monographs, to herbal theory to DIY herbal medicine.
Why blogs?
One reason I love reading blogs so much is the contemporary nature of a blog. The collection of herbal blogs today represent an interesting anthropological view of herbalism in the early 21st century. This can include not only HOW we are using herbs but also issues within herbalism.
Herbal Blog Spotlight
In that vein I've chosen to highlight a blog post about the herbalist's path from the Herb Geek Blog. This blogpost discusses a topic I hear more and more frequently in the herbal world. Many people are answering their herbal passion and then wondering, how does this become both my passion and my way of making a living? What is the path of the herbalist?
Herb Geek author, Mélanie Pulla offer us her thoughts on the herbalist's path in this blog post.
Senin, 30 Januari 2012
The Value of a Journal
The day after my daughter was born (21 years ago), my mother gave me a journal.
It is a hard-cover blank book, 8 1/2 x 11 with a beautiful cover. I started writing in it the day we got home after her birth, thinking it would hold the wonder of her first year. Somewhere around her 15th birthday, I stopped, and there are perhaps 20 empty pages left.
This past weekend we both read it. I hadn't even looked at it for years. I am so grateful to my mom for that nudge. It is filled with so many things that I could never have remembered.
In the beginning, I wrote about the adjustments of going from a thoroughly capable mid-30's business woman to not having a clue what to do, how to manage around her schedule, and learning to cope with a lot less independence. I wrote about how deeply and completely I fell in love with her.
Later, I recorded all of her big days, the cute little things she said and did, and how all of her relationships developed. As loved ones came into the world, others left, and all of those emotions and reactions are on those pages.
Many, many pages talk about her developing personality and how we clashed from time to time. How the doctor told me that as difficult as her strong will might be, the day would come when we would understand how valuable it was - and his advice to let her own that, comforting her when she allowed it, but not punishing her (thank you, wise doctor).
Historic events are there too, and the way we thought about them at the time. The wall between East and West Germany coming down, 9-11, Katrina, and many weather events and happenings that were more local.
There are references to our struggles as a family, while both her father and I were involved in business start-ups at the same time, and the toll it took on everyone, eventually ending that marriage.
Her first experiences with gardening and herbs are in there, as well as her love of animals, music, and dance.
The thing that amazed me most reading over it was how valuable the information is to her now. It isn't just the history and how our lives played out with consequences she didn't understand (and now does), but how clearly she can see how real and sure her place is in my heart. My mother told me she loved me, but I didn't get it until I held my own child. Yet here is a book-long love letter, filled with pictures, hair clippings, details, nicknames, and all the back-story.
Over the years, I've written a boatload of words.
This is the one pile of words that means the most.
It is a hard-cover blank book, 8 1/2 x 11 with a beautiful cover. I started writing in it the day we got home after her birth, thinking it would hold the wonder of her first year. Somewhere around her 15th birthday, I stopped, and there are perhaps 20 empty pages left.This past weekend we both read it. I hadn't even looked at it for years. I am so grateful to my mom for that nudge. It is filled with so many things that I could never have remembered.
In the beginning, I wrote about the adjustments of going from a thoroughly capable mid-30's business woman to not having a clue what to do, how to manage around her schedule, and learning to cope with a lot less independence. I wrote about how deeply and completely I fell in love with her.
Later, I recorded all of her big days, the cute little things she said and did, and how all of her relationships developed. As loved ones came into the world, others left, and all of those emotions and reactions are on those pages.
Many, many pages talk about her developing personality and how we clashed from time to time. How the doctor told me that as difficult as her strong will might be, the day would come when we would understand how valuable it was - and his advice to let her own that, comforting her when she allowed it, but not punishing her (thank you, wise doctor).
Historic events are there too, and the way we thought about them at the time. The wall between East and West Germany coming down, 9-11, Katrina, and many weather events and happenings that were more local.
There are references to our struggles as a family, while both her father and I were involved in business start-ups at the same time, and the toll it took on everyone, eventually ending that marriage.
Her first experiences with gardening and herbs are in there, as well as her love of animals, music, and dance.
The thing that amazed me most reading over it was how valuable the information is to her now. It isn't just the history and how our lives played out with consequences she didn't understand (and now does), but how clearly she can see how real and sure her place is in my heart. My mother told me she loved me, but I didn't get it until I held my own child. Yet here is a book-long love letter, filled with pictures, hair clippings, details, nicknames, and all the back-story.
Over the years, I've written a boatload of words.
This is the one pile of words that means the most.
Minggu, 29 Januari 2012
Long Overdue and Maybe in Time for Valentine's Day!
Bay Rum
2 cups spring water
1/2 cup bay leaves
1 T glycerine (I found this at my local pharmacy.)
2 cups rum
1 t orange extract
1/2 t lemon extract
Bring water to boil and steep leaves. (I steeped them for 30 minutes because they were dried.) Cool and strain. Add glycerine and mix well. Add extracts to alcohol. Mix alcohol mixture with bay water. Mix well and bottle. Store in a cool, dim place. Tastes good too!
The last photo is only half of the recipe. It makes a generous four cups. I used the bay rum leaves so it made the scent more intense. I may leave out the extracts in my next batch. The bay rum leaves seemed to have those orange and lemon tones without the extracts. Hopefully this will keep The Herbal Husband smelling good this year.
Windy here at the moment and rain/snow coming soon. Just glad I figured out the blog mess from yesterday. So if you mysteriously lose your text, but everything else is intact, try changing your template! I'm still think conspiracy. Hope you are having a great day or evening wherever you may be. Talk to you later.
Warming Winter Recipes and Cold & Flu Care
Last year in the Jan/Feb '11 issue of The Essential Herbal, Betsy May wrote an article about some simple remedies that can help during the season of colds and flu. At this time of year, you can never have too many choices. Hopefully among those offered, there will be choices that you can make and/or have on hand. The most important thing is to have what you need before you get too sick to go out and get them. You also want to have what you need easily available before you feel that scratch at the back of your throat or that muscular ache in your arms and shoulders.
Warming Winter Recipes and Cold & Flu Care
Winter Bath
This recipe can be followed very loosely and you can feel free to adjust the amount of ingredients depending on what you have on hand. As you will see, while I did attempt to record my recipe as I formulated it, I didn’t weigh out the exact amount of herbs I used; instead I used the un-scientific method of measuring by volume. This bath works wonders for dry, itchy skin.
Infuse 2 quarts of water with about ¼ - 1/2 cup of Yarrow (leaves & flowers), ¼ cup of Comfrey leaves, 1 T St John’s Wort and a few dried Calendula flowers. Also add ¼ cup of powdered milk and ½ cup of oatmeal. Infuse for 15 minutes. Strain and put herbs into a stocking or muslin bag. Draw a warm bath and add the infusion, bag of herbs, and essential oils (I used 6 drops of Lavender essential oil and 6 drops of Patchouli). Be sure to rinse bathtub well afterwards as this can sometimes leave a yellow film in the tub).
Moisture Rich Winter Body Butter
Use after the winter bath recipe for lusciously hydrated skin. People I have given this cream to have also reported on its ability to aid in the healing of small cuts and scratches.
½ cup Almond Oil
1/3 cup Shea Butter
3-5 drops Vitamin E oil
1 tsp Beeswax
½ cup Yarrow infused water (strained and at room temperature)
1/3 cup Aloe Vera gel
6 drops Lavender essential oil
6 drops Patchouli essential oil
6 drops Rosewood essential oil
Heat oils & beeswax and cool to almost room temperature (oils will look thick and creamy like yogurt). Put the oils and beeswax in a blender and slowly add the Yarrow infused water, Aloe Vera gel, and essential oils. It may take a few tries to get this cream to the right consistency but the key is to have the temperature of the oils and the water at as close to the same temperature as possible. Note: You may want to have a special blender just for making herbal preparations because the blender may take on the smell of the herbs or essential oils you are using. If you are using your good kitchen blender, then do not add essential oils until you put the lotion into a container.
And now for the cold & flu care formulas…
For sore bodies and stuffy sinuses…
Achy Body Bath Salts
Feel free to adjust the amount or type of essential oils to your preference. I chose these particular essential oils because of their usefulness for achy muscles and congested sinuses.
2 cups Borax
2 cups Sea Salt
40 drops Rosemary essential oil
20 drops Wintergreen essential oil
20 drops Peppermint essential oil
Mix all ingredients and store in airtight container. Use approximately ½- 1 cup per bath.
For sore throats…
Sore Throat Gargle
This recipe originally comes from Rosemary Gladstar. I altered the amount of ingredients by adding more apple cider vinegar. The additional vinegar seemed to provide greater relief for my scratchy, sore throat.
1 cup Apple Cider Vinegar
1 cup extra strong Sage tea (strained)
2-3 tsp Salt
Dash of Cayenne Pepper
Mix all ingredients and use to gargle every half hour.
Sore Throat Spray
Simmer the following in 2 cups of water for half hour:
2 tsp. Echinacea
2 tsp Licorice
Turn heat off and add 2 tsp Sage and let sit 20-30 minutes.
Strain and add:
10 drops Owyhee essential oil
10 drops Tea tree essential oil
Put into a spray bottle and spray throat every 20-30 minutes or as often as needed. The essential oils were recommended by Jeanne Rose and definitely improve this formula immensely, however, if you don’t have them on hand feel free to make the spray without them.
Ginger Honey
Slice one ginger root into thin strips and cover with honey. Let sit for several months or to speed up the process, heat gently over low heat for 20-30 minutes. Use in teas or take by the spoonful for colds and sore throats.
For chest congestion…
Mustard Plaster
This is an old fashioned technique that my grandmother would use on me when I was a small child and had pneumonia (much to the chagrin of my very traditional pediatrician). It is used to break up chest congestion and relieve the pain of coughing. I must stress though, to use with caution and keep a close eye on this treatment to avoid irritated skin or possible burns.
1 part Ground Mustard powder
2-3 parts Flour
two pieces of flannel cloth and/or a plastic grocery bag
Mix flour and mustard together (for very small children use less mustard). Add enough hot water to make a paste. Spread mixture on a piece of flannel, leaving enough room around the edges so that the paste does not leak out. Cover with the other piece of cloth. (My grandmother actually used a plastic grocery bag and put the mixture in that, I’m assuming because it made for easier clean up later. If you use a plastic bag I would also put a piece of flannel between the plastic bag and the chest to protect the skin from burns.) Place the flannel “packet” on the chest and leave on for approximately 20 minutes or until the skin becomes red. The plaster can be refrigerated and re-used several times, re-heating in the microwave.
Additional comfort care…By the time is issue reaches you, we will be well into the middle of the flu season. Already we are hearing reports of record numbers of cases of the flu. Chances are you or someone you love will be hit this year. Keep these additional supplies on hand so you are ready when the time comes. Not all of these little “grandmotherly” remedies will cure the cold or flu, but they will provide a welcome sense of comfort.
Hot water bottle for cold feet
Softest tissues available (I like the ones scented with Vicks)
A supply of freshly laundered sheets; nothing feels better when you’re sick than a nice clean bed.
Cough drops (preferably handmade herbal ones)
Diffuser and essential oils such as Pine, Rosemary, and Eucalyptus
Elderberry syrup
Echinacea tincture
“Nursery” food (Cream of Wheat, rice pudding, chicken noodle soup, or whatever childhood food means comfort to you).
Betsy May is a Certified Holistic Health Practitioner and Registered Yoga Teacher. She is also a graduate of Rosemary Gladstar’s Art & Science of Herbalism Home Study course and Sage Mountain Apprentice Program & Jeannie Rose’s Herbal Studies and Aromatherapy Studies Courses. She can be reached at betsy.may@hotmail.com
Warming Winter Recipes and Cold & Flu Care
Winter Bath
This recipe can be followed very loosely and you can feel free to adjust the amount of ingredients depending on what you have on hand. As you will see, while I did attempt to record my recipe as I formulated it, I didn’t weigh out the exact amount of herbs I used; instead I used the un-scientific method of measuring by volume. This bath works wonders for dry, itchy skin.
Infuse 2 quarts of water with about ¼ - 1/2 cup of Yarrow (leaves & flowers), ¼ cup of Comfrey leaves, 1 T St John’s Wort and a few dried Calendula flowers. Also add ¼ cup of powdered milk and ½ cup of oatmeal. Infuse for 15 minutes. Strain and put herbs into a stocking or muslin bag. Draw a warm bath and add the infusion, bag of herbs, and essential oils (I used 6 drops of Lavender essential oil and 6 drops of Patchouli). Be sure to rinse bathtub well afterwards as this can sometimes leave a yellow film in the tub).
Moisture Rich Winter Body Butter
Use after the winter bath recipe for lusciously hydrated skin. People I have given this cream to have also reported on its ability to aid in the healing of small cuts and scratches.
½ cup Almond Oil
1/3 cup Shea Butter
3-5 drops Vitamin E oil
1 tsp Beeswax
½ cup Yarrow infused water (strained and at room temperature)
1/3 cup Aloe Vera gel
6 drops Lavender essential oil
6 drops Patchouli essential oil
6 drops Rosewood essential oil
Heat oils & beeswax and cool to almost room temperature (oils will look thick and creamy like yogurt). Put the oils and beeswax in a blender and slowly add the Yarrow infused water, Aloe Vera gel, and essential oils. It may take a few tries to get this cream to the right consistency but the key is to have the temperature of the oils and the water at as close to the same temperature as possible. Note: You may want to have a special blender just for making herbal preparations because the blender may take on the smell of the herbs or essential oils you are using. If you are using your good kitchen blender, then do not add essential oils until you put the lotion into a container.
And now for the cold & flu care formulas…
For sore bodies and stuffy sinuses…
Achy Body Bath Salts
Feel free to adjust the amount or type of essential oils to your preference. I chose these particular essential oils because of their usefulness for achy muscles and congested sinuses.
2 cups Borax
2 cups Sea Salt
40 drops Rosemary essential oil
20 drops Wintergreen essential oil
20 drops Peppermint essential oil
Mix all ingredients and store in airtight container. Use approximately ½- 1 cup per bath.
For sore throats…
Sore Throat Gargle
This recipe originally comes from Rosemary Gladstar. I altered the amount of ingredients by adding more apple cider vinegar. The additional vinegar seemed to provide greater relief for my scratchy, sore throat.
1 cup Apple Cider Vinegar
1 cup extra strong Sage tea (strained)
2-3 tsp Salt
Dash of Cayenne Pepper
Mix all ingredients and use to gargle every half hour.
Sore Throat Spray
Simmer the following in 2 cups of water for half hour:
2 tsp. Echinacea
2 tsp Licorice
Turn heat off and add 2 tsp Sage and let sit 20-30 minutes.
Strain and add:
10 drops Owyhee essential oil
10 drops Tea tree essential oil
Put into a spray bottle and spray throat every 20-30 minutes or as often as needed. The essential oils were recommended by Jeanne Rose and definitely improve this formula immensely, however, if you don’t have them on hand feel free to make the spray without them.
Ginger Honey
Slice one ginger root into thin strips and cover with honey. Let sit for several months or to speed up the process, heat gently over low heat for 20-30 minutes. Use in teas or take by the spoonful for colds and sore throats.
For chest congestion…
Mustard Plaster
This is an old fashioned technique that my grandmother would use on me when I was a small child and had pneumonia (much to the chagrin of my very traditional pediatrician). It is used to break up chest congestion and relieve the pain of coughing. I must stress though, to use with caution and keep a close eye on this treatment to avoid irritated skin or possible burns.
1 part Ground Mustard powder
2-3 parts Flour
two pieces of flannel cloth and/or a plastic grocery bag
Mix flour and mustard together (for very small children use less mustard). Add enough hot water to make a paste. Spread mixture on a piece of flannel, leaving enough room around the edges so that the paste does not leak out. Cover with the other piece of cloth. (My grandmother actually used a plastic grocery bag and put the mixture in that, I’m assuming because it made for easier clean up later. If you use a plastic bag I would also put a piece of flannel between the plastic bag and the chest to protect the skin from burns.) Place the flannel “packet” on the chest and leave on for approximately 20 minutes or until the skin becomes red. The plaster can be refrigerated and re-used several times, re-heating in the microwave.
Additional comfort care…By the time is issue reaches you, we will be well into the middle of the flu season. Already we are hearing reports of record numbers of cases of the flu. Chances are you or someone you love will be hit this year. Keep these additional supplies on hand so you are ready when the time comes. Not all of these little “grandmotherly” remedies will cure the cold or flu, but they will provide a welcome sense of comfort.
Hot water bottle for cold feet
Softest tissues available (I like the ones scented with Vicks)
A supply of freshly laundered sheets; nothing feels better when you’re sick than a nice clean bed.
Cough drops (preferably handmade herbal ones)
Diffuser and essential oils such as Pine, Rosemary, and Eucalyptus
Elderberry syrup
Echinacea tincture
“Nursery” food (Cream of Wheat, rice pudding, chicken noodle soup, or whatever childhood food means comfort to you).
Betsy May is a Certified Holistic Health Practitioner and Registered Yoga Teacher. She is also a graduate of Rosemary Gladstar’s Art & Science of Herbalism Home Study course and Sage Mountain Apprentice Program & Jeannie Rose’s Herbal Studies and Aromatherapy Studies Courses. She can be reached at betsy.may@hotmail.com
Sabtu, 28 Januari 2012
I Think I'm Back in Business!
Oh, my posts are OK in Facebook! I am Typing in the Title Box! Still Don't Have an Answer from Blogger. Have links and photos but no text. When I edit posts from previous days, my content is all there. Text, photos, etc. My sidebar has lost the text as well, but it is all there when you check the various gadgets under the Design link. Hopefully, I will have an answer shortly or it will reset itself! Thanks for your support.
Turmeric: "A medicine cabinet in a curry bowl."
TurmericBotanical name: Curcuma longa
Plant family: Zingiberaceae
Parts used: rhizome and tuber
Western herbalists mostly use the rhizome. Chinese medicine uses the rhizome as well as the tuber. These plant parts are used differently. This article focuses on the rhizome.
Energetics: Warming and drying, bitter and spicy/pungent
Actions: Analgesic, blood mover, cholagogue, antioxidant, astringent, carminative, anti-inflammatory, hemostatic, vulnerary, antispasmodic
My mentor, Karta Purkh Singh Khalsa, is sometimes called “Haldi Baba", which, in India, means "Sir Turmeric". Everyone who knows KP knows this is his favorite herb. And I can see why! This potent yellow root is helpful for so many different ailments it’s no wonder he calls this “the medicine cabinet in a curry bowl.”
Turmeric has been used for thousands of years for countless ailments. In recent years it has also caught the attention of western researchers and there are many studies touting its many benefits.
In this article we’ll look at turmeric’s benefits for
Digestion and the liver (Ulcers, diverticulitis, flatulence, leaky gut)
Heart heath (High blood pressure, unhealthy cholesterol)
Immune support (Cancer, colds and flu, bronchitis)
Musculoskeletal strength and flexibility (Joint disorders, arthritis, pain)
Nervous system (Pain, Alzheimer's)
Wound healing and healthy skin (Eczema, psoriasis)
Diabetes and Menstruation difficulties
Turmeric is pretty astonishing! Let’s take a closer look.
Digestion and the Liver
Turmeric is a warming herb that promotes digestive secretions. It helps to relieve gas and has strong anti-inflammatory abilities to soothe the inflammation in the digestive tract. These attributes explain why it is used for diverticulitis, colitis and irritable bowel syndrome.
Its astringent qualities tighten and tone the digestive tract, making it a great ally in cases of a leaky gut. Turmeric is often used for ulcers because it tones the surface of the ulceration, decreases inflammation, stops bleeding, and helps to prevent infection. These same qualities make this a great herb for inflammation and pain associated with hemorrhoids and anal fissures. It can be used externally and internally for this. Be warned that turmeric will stain everything it touches yellow!
Turmeric is a cholagogue, which is an herb that promotes bile secretion from the gallbladder and liver. Using turmeric regularly can help prevent gallstones although it is recommended by the German Commission E to avoid using turmeric if gallstones are present.
The doctrine of signatures tells us that yellow herbs benefit the liver and indeed turmeric has been used for thousands of years in Ayurveda and is one of their most highly used herbs for the liver. According to Ayurvedic herbalist David Frawley, combining turmeric with barberry (Berberis vulgaris) will move a stagnant liver in a similar way to the often used bupleurum (Bupleurum chinense) of China.
Turmeric will stimulate bile flow in the liver. Bile is an important part of the digestive process and notably helps with the digestion of fats. It contains hepatoprotective properties that can help to prevent cirrhosis and other harmful processes in the liver.
Turmeric is an amazing antioxidant. One of the ways we benefit from taking turmeric regularly is that it acts against harmful carcinogens like cigarette smoke and other environmental toxins. Using turmeric regularly can help our liver to efficiently process metabolic wastes.
It also supports healthy intestinal flora, aiding healthy digestion and a healthy immune system. It is used by some herbalists in cases of yeast infections or candida overgrowth.
Heart Health
Turmeric can help to normalize cholesterol levels. It prevents cholesterol from oxidizing, which is a process that can damage blood vessels. Scientific studies say that turmeric reduces blood clotting, increases circulation and decreases high blood pressure. My mentors recommend it following heart surgery such as angioplasty and bypass surgery.
Immune support
There are countless studies showing that turmeric can prevent cancer as well as stop cancer from metastasizing. I recently saw a TED talk where angiogenesis researcher William Li explained how we can eat to starve cancer. Angiogenesis is the growth of blood vessels, something that happens normally in humans. However, sometimes this process is too little (resulting in wounds that won’t heal for example) while too much angiogenesis can result in many chronic diseases, notably cancer.
Li highlighted turmeric as a substance that beneficially effected angiogenesis by inhibiting the growth of cancers. Like so many herbs, turmeric has the ability to normalize function. While it can stop excessive angiogenesis it can also promote angiogenesis when necessary! Besides regulating the growth of blood vessels, turmeric can also promote the growth of blood cells, making it a good therapy for anemia.
Turmeric is also used for many symptoms of the cold and flu, bronchitis and sore throats, including prevention. KP Khalsa says that turmeric provides broad immune system support.
 |
| Fresh turmeric rhizome |
Musculoskeletal health, strength and flexibility
Turmeric is an exceptional herb for the musculoskeletal system. It is commonly used for chronic joint conditions such as arthritis.
Turmeric is a strong anti-inflammatory herb. It can rebuild joints and even decrease pain. It can be used in acute injuries as well to improve circulation to the area, reduce any excessive inflammation and reduce pain.
For those with chronic arthritis and other joint problems who also have a lot of dryness, it is recommended to combine turmeric with ghee or marshmallow root to offset its inherent drying qualities.
Turmeric can be taken preventively to keep the musculoskeletal system healthy. Yogis take turmeric to support tendons and ligaments and promote flexibility.
Turmeric really does stand out as a pain remedy. Besides reducing inflammation it also depletes nerve endings of substance P, which communicates the pain signal. Besides being taken internally it also has been used externally for sore joints and sprains. Be warned though, it will temporarily stain your skin yellow. To use it effectively for chronic pain and inflammation, take it daily for a period of time.
Turmeric can also be used to heal from surgery. It can stabilize connective tissue and promote the healing of tissues while lessening scars and adhesions.
Nervous system
Like rosemary, turmeric has been in the research spotlight recently, showing its propensity to prevent Alzheimer's. Some theorize this is why India has significantly lower rates of Alzheimer’s.
Wound healing and healthy skin
Turmeric can be used internally and externally to promote healthy skin. It’s regularly used for acne, eczema, psoriasis, and to heal wounds.
The powdered root can stop bleeding fast; simply apply it to the wound.
Turmeric can heal fungal infections like ringworm and athlete’s foot. To do this a paste is made from the powder and apply externally. And, by now, hopefully you know the warning... it will temporarily stain your skin and anything else it comes into contact with.
In India turmeric is frequently used for toothaches and to heal gums.
Diabetes (type 1)
Turmeric is frequently used in Ayurvedic herbalism for people with diabetes. Its strong anti-inflammatory properties are important in this inflammatory disease. It further helps by lowering blood sugar and increasing glucose metabolism.
Menstrual Pain
Turmeric is used to treat a variety of symptoms associated with menstruation. As a blood mover it moves stagnant blood and reduces clots. It also works as an antispasmodic on smooth muscle tissue, helping to relieve pain associated with cramping.
It does all that AND...
It is said to repel ants as well. Seems like every summer people in the HerbMentor.com forums are wondering how to repel ants. I am hoping someone will try it this year so we can hear first hand how it goes.
Remember all those warnings about turmeric staining your skin and everything else it comes in contact with? Well it turns out turmeric is a great dye. Here's an article I wrote on dying scarves with turmeric.
Turmeric used to be employed to detect alkalinity. Chemists in the 1870’s found out that the root changed color when exposed to alkaline chemicals. For many years turmeric paper was used to test for alkalinity. Eventually it was replaced by litmus paper.
Botanical description
Turmeric grows in the warm tropics. India grows 80% of the world’s turmeric. The United States is the largest importer of turmeric, most of which is used to make commercial mustard yellow.
Turmeric is a perennial plant. Its flowers grow on a spike and range from white to yellow to pink. Turmeric can be 3-5 feet tall. The leaves are long and smooth and taper at the end. If you live in a warm area where turmeric is grown the leaves can be picked fresh and used to wrap food while cooking. Herbalist Susan Marynowski tells me it’s possible to grow turmeric in Florida.
 |
| Turmeric flower |
The rhizomes have a tough brown sheath covering the bright orange yellow flesh. The rhizomes are harvested in the fall and propagated through root cuttings. Most rhizomes are dried and then powdered for use.
I have seen whole fresh turmeric for sale in health food stores around the country. You might try asking your local stores if they can carry it fresh. Besides being able to work with this plant in its whole form you can also use this for tincturing or simply adding it to meals.
Considerations when using turmeric
Although turmeric comes from distant lands it is widely available for an affordable price. To get the most out of your turmeric add 3% black pepper to the mix. Black pepper improves the bioavailability of turmeric, making smaller doses more effective.
It’s impossible to read about the plant turmeric without also hearing about one of its constituents, curcumin. If you walk into any health food store you will see many different options for the standardized extract of curcumin.
Here’s what my mentors KP Khalsa and Michael Tierra have to say about curcumin in their book The Way of Ayurveda Herbs:
Curcumin is the compound that makes turmeric yellow. It is the most researched constituent of the herb and is mainly responsible for turmeric’s anti-inflammatory properties. It is unlikely, however, that curcumin accounts for the totality of the broad spectrum action of the herb. Subjectively, herbalists say that for many conditions, they have seen better results with the whole herb than with the curcumin alone.
Turmeric can be taken at various doses. KP Khalsa recommends 1 gram to 30 grams of the powder depending on the person and the situation. It’s always best to use the smallest dose necessary so it’s best to start low and work up. If a person takes too much turmeric nausea will result.
I generally recommend using turmeric anywhere from 3-10 grams per day, along with the black pepper.
Keep in mind that turmeric is warming and drying and may exacerbate hot and dry conditions. It is often combined with ghee or demulcent herbs to offset this effect.
Turmeric used in curries and cooking is probably safe for everyone. However, there are some considerations for using turmeric in therapeutic doses.
The following people should avoid turmeric
- people who are currently taking blood thinners
- people who have blood clotting disorders
- people who have known gallstones (although this is controversial)
- women who are pregnant or breastfeeding
Turmeric will also stain everything it touches a golden yellow (your hands, cutting board, counters, etc).
Some ways to enjoy turmeric
You can use it liberally when cooking or as part of a curry mix
1 tsp powder stirred into water or warmed milk
Mix the powder with honey to form a paste
Tincture turmeric (although I recommend using whole turmeric and not the powder for this. Unless you use the percolation method for tincture making.)
Here are some recipes I learned I learned from my mentor Karta Purkh Singh Khalsa.
Golden Turmeric Paste
1/4 cup of turmeric
1 teaspoon of ground black pepper
water
This can then be mixed with heated milk.
Can add it to smoothies.
Can be mixed into honey
Can be mixed into honey plus ghee or coconut milk
Can be spread onto a sandwich
1) Golden Milk: increase turmeric proportion if desired. Prepare in two parts:
a) Prepare a golden yellow tumeric paste by adding a 1/4 cup of turmeric powder to 1/2 cup of pure water and boil in a saucepan until a thick paste is formed. This paste may be stored in the refrigerator.
b) After the paste is made, for each cup of golden milk, blend together I cup of milk, I teaspoon almond oil or any vegetable oil, 1/4 teaspoon of turmeric paste prepared above (or more if necessary), and honey to taste. While stiffing on a low heat, bring the milk just to the boiling point. The mixture may then be blended in an electric blender to make a beautiful foamy drink. Fruit may be added before blending. Serve with a little cinnamon sprinkled on top.
2) Stir in water/milk/juice/tea. Swallow quickly.
3) Stir into sweetener (honey, maple syrup) to make a paste, swallow from spoon.
4) Mix with thick, strong tasting food (i.e. peanut butter), swallow.
5) Mix with water to form soft paste. Spoon to the back of throat. Swallow. Follow with water/juice/tea.
Turmeric Blend
1/2 pint sesame tahini
2 lbsp. sesame oil (or other)
1/4 cup honey
1/4 cup lemon juice
1/4 to 1/2 cup turmeric powder
Sandwich: Make turmeric paste as in golden milk recipe. Spread paste 1/4' thick on both slices of broad. Add condiments: lettuce, parsley, ctc. Include cucumber slices. Close and eat.
This article was originally written for HerbMentor.com. If you enjoyed the article, you'll also love HerbMentor!
The TEH Mailbox Follies
Sometimes, going out to pick up the mail is all it takes to crack me up.
For the past two days, I've wandered back to the office smiling. Today in fact, I burst out laughing and haven't actually stopped yet.
Yesterday was a sweetly decorated envelope with an herb lady, whose skirt held my address, and a new book, just released from one our friends/writers, and fellow renaissance faire herb ladies, Sue-Ryn Burns (available from HillWoman.com).
Sue-Ryn's envelope was also beautiful, decorated with stars and fairies - but I neglected to put it in the photo.
Today's surprise came from Debbie Stiffler, a fellow herbie from up north. I wasn't expecting anything, so imagine my surprise when, upon opening the box out popped Punxatawney Phil AND Phyllis,
along with a wee glycerine soap in the shape of - you guessed it - a groundhog!
I've had an on-going "relationship" with the resident live groundhogs here, and perhaps have been a little too vocal about it. Could it have been the out-of-print Jan/Feb '05 issue of The Essential Herbal where I had my brother Photoshop a groundhog into an underground jail made of roots? Was it the golden marmot (that didn't fool me, by the way, it was a groundhog) hand-puppet that my sister brought me back from Colorado last summer that I promptly and accidentally managed to burn on a lightbulb? And who now rests upon a porch newel post as a warning to other "golden marmots" who may consider living too close to me?
I will have to THANK Debra for making sure I have new ones.
In any case, so often, the mailbox holds something that makes me smile. When someone goes to the trouble to write and mail me a note to tell me they like the work we do here, it somehow touches me in a way that an email usually doesn't (although there are many, many exceptions to that rule).
I will miss Saturday deliveries if they go away. We work on Saturdays, so we'd miss it. If the entire mail system went away, it would be a tremendous loss.
Consider writing someone a letter or note. I guarantee they'll enjoy it.
For the past two days, I've wandered back to the office smiling. Today in fact, I burst out laughing and haven't actually stopped yet.
Yesterday was a sweetly decorated envelope with an herb lady, whose skirt held my address, and a new book, just released from one our friends/writers, and fellow renaissance faire herb ladies, Sue-Ryn Burns (available from HillWoman.com).
Sue-Ryn's envelope was also beautiful, decorated with stars and fairies - but I neglected to put it in the photo.Today's surprise came from Debbie Stiffler, a fellow herbie from up north. I wasn't expecting anything, so imagine my surprise when, upon opening the box out popped Punxatawney Phil AND Phyllis,
along with a wee glycerine soap in the shape of - you guessed it - a groundhog!
I've had an on-going "relationship" with the resident live groundhogs here, and perhaps have been a little too vocal about it. Could it have been the out-of-print Jan/Feb '05 issue of The Essential Herbal where I had my brother Photoshop a groundhog into an underground jail made of roots? Was it the golden marmot (that didn't fool me, by the way, it was a groundhog) hand-puppet that my sister brought me back from Colorado last summer that I promptly and accidentally managed to burn on a lightbulb? And who now rests upon a porch newel post as a warning to other "golden marmots" who may consider living too close to me?
I will have to THANK Debra for making sure I have new ones.
In any case, so often, the mailbox holds something that makes me smile. When someone goes to the trouble to write and mail me a note to tell me they like the work we do here, it somehow touches me in a way that an email usually doesn't (although there are many, many exceptions to that rule).
I will miss Saturday deliveries if they go away. We work on Saturdays, so we'd miss it. If the entire mail system went away, it would be a tremendous loss.
Consider writing someone a letter or note. I guarantee they'll enjoy it.
Jumat, 27 Januari 2012
Marching in January
The Mar/Apr issue of The Essential Herbal Magazine is *this* close to shipping off to the printer (and we are so delighted with all the scrumptious stuff you'll find inside!), so I got on my wandering shoes the other day to see what was happening outside. No matter what time of year it is, Mother Nature provides us with some interesting sights to see.
This year in particular, the poor plants seem to be confused, but I'm relatively sure that they'll figure it out by the time spring arrives.
I'm ready for spring. Herb-wise, all the dried herbs are stripped and jarred, tinctures are strained and decanted, and the teas are blended. Soon it will be time to start over again! Well... not really soon, but time is flying.
Here's what I saw out there:
There are lots of beautiful seedheads to be seen. Monarda is a series of tightly bunched tubes.
The echinacea has been picked pretty clean by the finches.
Anise hyssop almost looks like a fat lavender spike in silhouette.
Evening primrose looks like long, thin golden trumpets, and if turned upside down, there are still seeds rattling around in there.
Goldenrod stems are still full of fluffy seeds, like winter white flowers blowing in the wind.
Hayseeds poke up through the reawakening lavender.
Around here, a variety of beautiful cones adorn the many evergreens.
I've been negligent about deadheading the oregano, and now have an enormous patch because of that. It makes the bees so happy that it's hard to cut it back.
The little cup fungus that managed to ride along with last year's mulch is going to have to be turned under this year. In the summer, little black spores shoot up from the cups and attach to whatever is growing above. Not what I had in mind.
The swollen tips of the dogwood branches stand against the sky.
And yet, in the sunnier spots, we have glimpses of spring.
Mugwort pops up between the budding daffodils.
Baby-blue-eyes are throughout the yard.
And one brave, bright dandelion blooms, happily oblivious to the fact that it was under snow last week.
It feels great to get outside and walk around whenever the sky isn't leaking. It's rejuvenating, reduces stress, and helps us to get some vitamin D from the sun. For me, I get the chance to see how all of my plants look at different times of the year, except those darlings that hide away completely under the soil. They'll be greeted like long lost friends in the spring!
This year in particular, the poor plants seem to be confused, but I'm relatively sure that they'll figure it out by the time spring arrives.
I'm ready for spring. Herb-wise, all the dried herbs are stripped and jarred, tinctures are strained and decanted, and the teas are blended. Soon it will be time to start over again! Well... not really soon, but time is flying.
Here's what I saw out there:
There are lots of beautiful seedheads to be seen. Monarda is a series of tightly bunched tubes.
The echinacea has been picked pretty clean by the finches.
Anise hyssop almost looks like a fat lavender spike in silhouette.
Evening primrose looks like long, thin golden trumpets, and if turned upside down, there are still seeds rattling around in there.
Goldenrod stems are still full of fluffy seeds, like winter white flowers blowing in the wind.
Hayseeds poke up through the reawakening lavender.
Around here, a variety of beautiful cones adorn the many evergreens.
I've been negligent about deadheading the oregano, and now have an enormous patch because of that. It makes the bees so happy that it's hard to cut it back.
The little cup fungus that managed to ride along with last year's mulch is going to have to be turned under this year. In the summer, little black spores shoot up from the cups and attach to whatever is growing above. Not what I had in mind.
The swollen tips of the dogwood branches stand against the sky.
And yet, in the sunnier spots, we have glimpses of spring.
Mugwort pops up between the budding daffodils.
Baby-blue-eyes are throughout the yard.
And one brave, bright dandelion blooms, happily oblivious to the fact that it was under snow last week.
It feels great to get outside and walk around whenever the sky isn't leaking. It's rejuvenating, reduces stress, and helps us to get some vitamin D from the sun. For me, I get the chance to see how all of my plants look at different times of the year, except those darlings that hide away completely under the soil. They'll be greeted like long lost friends in the spring!
Selasa, 24 Januari 2012
Look What Came in the Mail!
Senin, 23 Januari 2012
Herbal Cheesemaking (The Essential Herbal Mar/Apr '08)
Originally published in The Essential Herbal Magazine in the Mar/Apr '08 issue, it seems like this is a great time for folks to try something they've been wanting to do for a while. Betsy taught my sister and me to make mozzarella, and nothing compares to homemade!
Herbal Cheesemaking
One of my favorite things to do with fresh herbs is use them to flavor home made cheese. There is nothing better than a crusty piece of French bread, fresh Chevre flavored with basil and garlic, and warm diced tomatoes spread over top! Making soft cheeses is quick, easy, fun, and best of all it requires very little equipment.
The concept of how milk turns into cheese is relatively simple. Milk is mainly made up of water and proteins. To make cheese, you basically have to separate the proteins (curds) from the water (whey) by causing the milk to coagulate. The proteins stick together and form small lumps called curds, which are cut to release any remaining whey and then eventually they form a beautiful ball of soft round white cheese.
Equipment: The only equipment you will need is a stainless steel, glass, or enamel pot (no aluminum, it can make the cheese taste funny), a long knife that reaches to the bottom of your pot, a thermometer (one that measures temperatures as low as 65 degrees), a slotted spoon, and butter muslin. Butter muslin is very similar to cheesecloth but has a finer weave. You could use regular cheese cloth but I would double it up so that you aren’t losing any curds during the draining process. When making cheese it is imperative to make sure that all tools are clean and sterilized to prevent growth of unfriendly bacteria. I boil all of my supplies in a pot for about 5-10 minutes just to make sure everything is completely sterilized.
Ingredients: You will only need three ingredients for my recipes; rennet, culture, and milk. Rennet is used to coagulate milk. It is an enzyme that originally came from the stomach of a calf. How man ever figured out that it would make cheese is a story for another day. These days there is also the option of getting vegetable rennet which is made from, you guessed it, herbs! There are many herbs that can be used to coagulate milk such as bark from the fig tree, lady’s bedstraw, nettles, butterwort, knapweed, and yarrow. I have never been adventurous enough to try making my own rennet though; cheese is enough for me! I buy my rennet from New England Cheesemaking Supply Company, a fabulous company. Not only have herbs been used to make cheese, they have also been used to color cheese. Historically, yellow cheeses were desired because they were thought to contain more butterfat. Cheesemakers would add marigold petals, saffron, and hawthorn buds to their cheeses to turn them a beautiful yellow color in order to be able to charge more for their product.
New England Cheesemaking Supply Company also sells direct set cultures for cheese making, which I prefer using over a mother culture. Direct set cultures are more convenient as they are simply a packet of powder that is added to the milk and used to create a specific culture, depending on the type of cheese you want to make. Direct set cultures leave less room for unhealthy bacteria to grow because you are handling it less, and there is no need to keep a mother culture.
As for milk, technically you can use any type of milk straight from the grocery store. You can even use powdered milk. The main thing to remember is that you cannot use ultra-pasteurized milk because it is heated to such a high temperature that it usually will not work and you will end up with some runny looking ricotta. I prefer to use raw milk for my cheese. If you live in an area where raw milk is available I highly recommend trying it, just make sure to purchase it from a reputable farmer. I think it makes a more rich tasting cheese.
Basic Directions: Each cheese recipe is slightly different, but there are really only four basic steps to making soft cheese. Once you become familiar with these basic procedures you can make just about any recipe. To begin, you will heat the milk and add the culture and/or rennet. Next the milk generally left to sit until a curd is formed and well set. You will know once the curd is set because it will start to pull away from the sides of the pot, leaving a clear liquid. This liquid is the whey. You can also stick your finger or curd knife into the cheese. If the curd looks firm and releases a clear, greenish colored liquid when separated, it is set. Once the curds are set they are ready to be cut. You want to use the back (smooth) side of the knife to cut with. (They sell a special knife called a curd knife for this purpose which is smooth on both sides, but I think the back of a regular bread knife works just fine.) You want to slice the curd, sticking the knife the whole way down to the bottom of the pot, and cut acrossed, from left to right, about one inch apart. Then cut the same way but in the opposite direction, so that you end up with square pieces that look like a checker board. Basically, you just want to end up with equal sized pieces of curd about an inch or so in size, this will make it easier for the whey to drain out. Last of all, using the slotted spoon, place the curds in butter muslin or cheese cloth and hang to drain. It’s really that easy!
Basic soft cheese recipe
1 gallon milk
1 packet mesophilic starter culture
salt to taste
1. Heat milk to 72 degrees.
2. Add mesophilic starter culture
3. Cover and let sit for 12-24 hours until firm. (I usually let it set overnight.)
3. Ladle the curds into a strainer lined with butter muslin, tie the corners and hang to dry.
4. Allow the curd to drain 4-6 hours or until desired consistency.
Chevre
Ingredients:
1 gallon goat milk
1 packet direct set Chevre culture
salt to taste
1. Heat milk to 86 degrees.
2. Add Chevre starter culture.
3. Cover and let sit for 12-20 hours until firm. (I usually let it set overnight.)
4. Ladle the curds into a strainer lined with butter muslin.
5. Allow the curd to drain 4-6 hours.
Neufchatel
This cheese is similar to cream cheese but has less fat because it is made with mostly milk and only a small portion of cream.
Ingredients:
1 gallon whole milk
1 pint of heavy cream
1 packet mesophilic starter culture
¼ tablet rennet, diluted in 1/3 cup cool, unchlorinated water
salt to taste
- Combine and heat milk to 80 degrees.
- Add the starter and gently stir.
- Add the rennet and gently stir.
- Cover and let sit for 12-18 hours until the curd is set.
- Pour the curd into a strainer line with butter muslin, tie the corners and hang the cheese to drain.
- Add salt to taste.
Herb Blends
Below are some of my favorite herbs blends. They are formulated for 1 pound of cheese. They can be added to any of the above cheeses after they are done draining. One gallon of milk will make approximately 2 pounds of cheese. This gives you a lot of cheese to experiment with and create your own personal blends!
Blend #1
3 fresh basil leaves, chopped
1-2 small garlic cloves, minced
Blend #2
¼-1/2 cup fresh chives, chopped
3 strips cooked bacon, crumbled
Blend #3
1 Egyptian onion, minced
1 ½ tsp fresh sweet marjoram
1 fresh basil leaf
garlic salt to taste
Finishing touches:
I think I love herbal cheeses as much for their aesthetic beauty as for their taste. Instead of blending herbs into the cheese, try forming the cheese into a ball and roll it in herbs such as herbs de province, peppercorns, nuts, dried fruits and berries, or a rainbow of edible flower petals. Garnish with pansies or nasturtiums.
Resources:
Home Cheesemaking by Ricki Caroll is truly the bible for home cheesemakers and will teach you everything you need to know.
I can’t recommend Ricki Carroll’s books, website and catalog enough. She truly is the cheese queen. My goal is to someday be able to stretch mozzarella like Ricki! Check out the great pictures on her web site. She sells a fantastic 30 minute mozzarella kit.
www.cheesemaking.com
New England Cheesemaking Supply
P.O. Box 85 Ashfield, MA 01330
Phone: (413) 628-3808 Fax: (413) 628-4061 Email: info@cheesemaking.com
www.smalldairy.com is also a fabulous resource with tons of information on cheesemaking, cheesemakers, and where to buy supplies.
Betsy May is a Certified Holistic Health Practitioner and Yoga Instructor with a love of all things herbal. She can be reached at betsy.may @hotmail.com.
Langganan:
Postingan (Atom)