Cat Solution Not Working!:( March Has Turned to May-arch!

Well, came out in the front garden and found a pile of poop!  Orange peel not working as well.  When The Herbal Husband comes back, we will have to come up with another game plan.  The weather is more like May than March.  Looks like we are going to have rain this afternoon.  Good, I can watch the Pens and the Flyers!  Hope you are having great weather.  Talk to you later.

White Sage Distillation

Yesterday in our class, we distilled Salvia apiana, better known as white sage. Our first introduction to this fragrant ceremonial herb was during our renaissance faire days, when prior to opening each day, someone would light a smudge stick and wander through the shire, with the smoke winding through the streets, shops, and around each of the inhabitants. It was an enchanting way to put us all into a peaceful, communal place, ready to welcome our guests.
We burn it often, usually a single leaf at a time, to clear or cleanse the air to make room for new ideas and energy. The leaves infused in oil make a highly fragrant oil that can be used as is or made into a balm. The leaves can also be used as a tea for inflammation. And so, it is no wonder that we've been growing our own here, and also eager to try it in the still.
To begin, the first thing to do is fill the biomass container. As you will see later, this globe will be where the magic takes place.
Once filled, we're ready to assemble the still.
After all the parts are fitted together and the pump is submerged into ice water to cool the condenser, we turn on the heat and wait in anticipation.
I explained to the class how the equipment functions, and also described other methods of distilling plants at home with household items.
We were absolutely astounded by the amount of oil that we were able to obtain from this batch of leaves. Distillations are typically done with fresh plant material. For the purpose of demonstrations, it is often necessary to use dried plants due to availability. We have found that because much more dried material fits into the biomass container, we've been able to get oil from things like rose petals and chamomile flowers, when none was obtained from fresh material.
The room filled with scent of sage while we watched, transfixed by the droplets falling through the condenser and into the separator. There is a toggle at the bottom of the separator that allows us to release the hydrosol below the oil, capture the oil, and bottle that separately. We got nearly 1/3 ounce of the oil and over a pint of the hydrosol. We shared some of each with our class participants.
And then I packaged some to share with you. click HERE

Composting Boot Camp

COMPOSTING BOOT CAMP

by Marci Tsohonis

The Essential Herbal - Mar/Apr '11

The first country skill we learned after moving to a rural agricultural area was Composting. We had composted on a very small scale at our other house in the city. We didn’t end up with huge volumes of compost but it was very nourishing to the Rose beds. We had always dreamed of having a couple acres, and enough room for a large vegetable garden. So, we found an old farmhouse that needed TLC, moved out of the Hood and are receiving an ongoing education in country living skills.

We began serious composting three years ago. We piled vegetable scraps, grass, leaves, etc., into 3x4 foot mounds on a back half-acre of our property. We chose that particular spot because we didn’t know what we were doing. We were afraid large piles of compost would stink or draw bugs if they were too close to the house. There were a couple of problems with that choice, in hindsight. Compost piles need to be watered down frequently with a hose in warm weather. It helps a pile to heat up better if it is kept moist, about the consistency of a slightly wet sponge. The particulars have to do with bacterial action. Water was not easily available, early on, as we had not yet repaired the broken irrigation lines that fed that part of the property. We had to drag hoses and portable irrigation pipes 30-50 feet to get water to the pile. A properly active compost pile will not stink! The center of the pile should be uncomfortably hot if you push your fist into it.

It was also very inconvenient having the compost pile so far away from our house. Taking the kitchen scraps all the way out, around and behind the shop to the pile every day got old, fast. When my husband suffered a work injury, we realized we would either have to abandon composting temporarily or find a simpler method. Three years later, through trial and error, Mother Earth News and a few inspiring neighbors, we have discovered what works, and what doesn’t, for us. Our compost is fluffy, smells like wet earth, and is a beautiful, rich dark brown. Good compost acts like a super vitamin to most plants.

DON’T add leftover herbs generated by herbal oil infusions to your compost pile. We learned the hard way that oils and protein-type scraps attract Rodents, Skunks, and Raccoons, and slow down the composting action! A Rat ran out of our compost within days of adding the oil soaked herbs!

DO add as much fresh Comfrey and Coffee grounds to your compost as possible. Comfrey is a great compost activator, and is loaded with nutrients. Some people intentionally grow extra Comfrey for just that purpose. Egg Shells are another great addition, but need to be ground up or run through the chipper prior to adding them to the compost pile, as they just don’t break down easily. I read somewhere that some people save eggshells till they have a blender full, add water and puree them…then pour it onto the pile. But old eggshells really stink! I tried it once, and I’m not going there again.

Our neighbor, Mike, has a near perfect Mr. McGregor’s type vegetable garden anyone would envy. He shook his head in disgust the first time he saw us worrying over our compost pile. When we told him we planned to have an organic garden, he tried as hard as he could to be polite, and then started laughing! He told us that if we wanted to grow a big garden like his, we should just load up on Manure and some weed killer. Last summer, though, our organic sweet onions were bigger and juicier than his were! (O.k., so were our weeds) But guess who else in our community started composting last summer?

Our first summer here, one local orchardist drove painfully slowly each time he passed our property, clearly scrutinizing us with a baleful eye. Occasionally he would stop to ask how our weeds were growing. I should add he was usually on his way to meet other local orchardists for their weekly breakfast get together and gaggle. Pretty soon we had 3 or 4 of them stopping by (with a bratty twinkle in their eye), to ask how that or-GAN-ic gardening was going. We pretended we didn’t “get it” and were friendly to them all. Now the local orchardists bring us apples and pears, and sometimes stay for a cup of coffee.

You can begin composting quite simply by making large mounds of scraps and shredded debris from your yard. But you’ll need some muscle nearby. You must turn the piles over with a pitchfork every few days to ensure the contents cook evenly. Big piles hold the heat better than small ones. The edges of the pile can collapse when you turn them, which leads to heat loss and even more turning. My husband eventually had the genius idea to stack some abandoned cement blocks to build three “shared wall” composting stalls, each about 3 x 4 feet. The holes in the cement blocks allow air to reach every part of the compost and the blocks help to contain the edges of the piles. The cement blocks help the compost pile hold on to residual heat as well.

My husband found a small, used Chipper/Shredder on Craig’s List, for $100.00. We learned that it helps to shred the twigs, weeds, grass, leaves, and vegetable matter together before combining them into a pile. Compost will heat up twice as fast if the pieces are of a uniform size. We shred it one more time after the pile is done cooking. The end result looks and feels like rich potting soil. The Chipper/Shredder is a tool we would never want to be without. I have learned not to add Rose trimmings to the mixture in the chipper, though. No matter how finely you process them the thorns remain intact, and will find their way into your hands when you are weeding your garden.

We keep a 3 qt. bucket with lid in the kitchen, lined with a recycled plastic grocery bag. It works well as a place to store kitchen scraps and peelings until we take them out to the compost pile, which we do daily. Initially, we just used recycled bags to throw scraps in. Fair warning, sometimes the bags leak! Ewwww.

Don’t worry about having exactly the right equipment if you want to learn to compost. Good information is available in books, online and from your local extension service. Many methods work. The biggest hurdle you face is making the commitment to do it. Then one early morning next autumn you’ll see steam rising from your compost pile. You’ll know you got it right, and your garden will thank you!

A Reader's Request: A List of Perennial Herbs!

This all started when a reader from northern Michigan asked what herbs were perennial in her climate.  She already had chives, lavender and parsley (which I grow like an annual even though it is a biennial).  OK, Janice from northern Michigan here is a list, not the list, just a list.  I think you are in Zone 4a or b or you can pinpoint it better with an e-mail to me.  This list is in no particular order.  I'm just trying to get a list in a post and will refine it later if it is helpful to do so.  I will also add links to earlier posts if I can.

Angelica (Angelica archangelica) (A biennial but if you let it seed, it will be perennial.) Zones 4-9  I call this a big babe herb.  With flowers, can get six feet tall and four feet wide.  Good for the back of a border

Anise Hyssop (Agastache foeniculum) Zones 4-9 One of my favorite edible flowers.  Tastes just like a box of Good 'n Plenty.  Probably a mid range plant or front of the border.

Lemon Balm (Melissa officinalis) Zones 3-7  This herb is a summer tea favorite.  Once you have this herb, you will have it forever.  Cut down by a third throughout the summer if you don't want it to bloom.  Once you have let it bloom, it will seed wherever.  I was pulling out little lemon balms in the garden today!  Put this one in the front so you can clip it and use it.  Has a musky lemon scent.

Catnip (Nepeta cataria) Zones 3-9  If you have cats, you'll maybe want a fence around it to keep them off of it.  They do love it.  I have never grown this but I would say it would be a mid range or front of the border herb.

Chives (Allium schoenoprasum) Zones 3-9 Janice already has this in her garden.  It is a staple in my herb garden.  Love those edible flowers in my omelet in the spring.  This makes a lovely border especially when it is blooming.  Cut down and chop up and freeze for winter use.  Mid range or front of the border.

Garlic Chives (Allium tuberosum)  Zones 3-9 The difference in garlic chives from regular chives is that garlic chives have a flat leaf and chives have a tubular or round leaf.  Garlic chives have beautiful white flowers in August when you are looking for a flower in the herb garden.  Just make sure you cut those flowers the minute they finish blooming or you will end up with a garden of garlic chives.  Leaves are very good in stir fries.  Mid range or front of the border.

Sweet Cicely (Myrrhis odorata)  Zones 3-7  This is a good sugar substitute with an additional anise flavor.  It reminds me of tansy.  It does march along.  Not super invasive and it does like the shade.  It would be a good back of the border herb.

Bloody Dock (Rumex sanguineus) Zones 4-9  This is a red-veined sorrel.  It is very ornamental.  It does not have the lemony taste of regular sorrel.  Does well in water or by a pond.  It has gently spread itself throughout my garden and/or its seeds were composted and it has been spread that way.  Front of the border of your herb garden. 


Purple Coneflower (Echinacea purpurea) Zones 3-10  Trying to give you herb flowers as well as just herbs.  This flower is a favorite of butterflies and the seedheads are loved by the finches and other birds in my garden.  They do get sown around by the wind and the birds.  One of my favorite flowers in the mid to late summer.  They are not just purple either.  Lots of color choices, but the granddad is the purple one.  Mid range for an herb border.  Two or three plants together make a nice stand of flowers.


Elecampane (Inula helenium) Zones 3-8  This is another big babe herb.  I have always wanted to grow this plant but haven't always been able to find it.  It has leaves similar to the mullein and the flowers are small and resemble a double sunflower.  It would be a back of the border herb.  It is used for dyeing and the root is used in the manufacture of absinthe.

Foxglove (Digitalis purpurea) Zones 4-9  I have trouble growing these flowers.  They do need some shade.  Although when I have grown them in shade, they reach for the sun.  They are a poisonous flower and are a source of digitalis, the heart drug.  They are a mid range flower in the herb garden.

Johnny-Jump-Up (Viola tricolor) Zones 4-9  Very front of the border.  Many gardeners get these to reseed in the garden.  I have not had that luck.  Love these little faces in the herb garden.  Need some shade to keep going into summer.  An edible flower and easy to start from seed.

Horehound (Marrubium vulgare) Zones 4-8  Horehound is a lovely little plant with gray pebbly leaves.  Make cough drops to help sooth your cough.  Front of the herb garden border.

Horseradish (Armorica rusticana) Zone 3-10  Horseradish was the 2011 Herb of the Year and can be very invasive in a garden.  You might to make a horseradish garden on its own.  It would be a perennial herb, but just be aware that it will take over the garden unless you control it either in a pot that is deep because you are harvesting the root or by exiling it to its own bed.  Has a beautiful flower in the second year.

Hyssop (Hyssopus officinalis) Zone 3-9 Very aromatic and may be not in the best way.  Slightly bitter leaves used in soups or stews and with game meat.  I do love the tiny blue or white flowers around July 4th.  I would use it as a hedge in the front of the border.  I need to use this herb a bit more often.

Joe-Pye Weed (Eupatorium purpureum) Zones 3-10  I have this in the back of the border.  It is another big boy herb!  It does alright in shade.  It is a native of the eastern US.  It has rosy purple flowers in the fall.  Richters catalog talks of when the leaves are crushed the smell is vanilla.  Another plus!

Lady's Mantle (Alchemilla vulgaris)  Zones 3-8  This beautiful clumping herb is a beautiful addition to your herb garden.  It has chartreuse flowers.  The leaves are like little capes hence the name mantle.  I would use it in the front of the herb garden.

Lamb's Ear (Stachys byzantina) Zones 4-9  Wooly leaves that are a delight for children.  Were used as bandages for wounds.  Front of the herb garden for these.  Silvery leaf color is a nice contrast for other herbs in the garden.

Lavender 'Hidcote' or 'Munstead' (Lavandula angustifolia) Zones 4-8  These are two of the hardiest lavenders.  These lavenders are the ones I would recommend you use to cook with.  Any angustifolia cultivar would be edible.  The other lavenders are too camphorous and not hardy in Zone 4.  Mid range or front of the herb garden for these.

Spearmint (Mentha spicata)  Zones 3-8  Most mints are invasive.  If you don't want it everywhere in the garden, put it in a container.  Spearmint is one of my favorite mints.  Not as strong as peppermint.  Delicious in tea blends.  Richters calls it the best cooking mint.  There are tons of mints not all of them are hardy to Zone 3 or 4 so make sure you check before buying it.

Mountain Mint (Pycnanthemum muticum) Zones 4-6  This is a bee magnet and very fragrant.  It is beautiful in fresh flower arrangements and it dries very nicely.  It can be used in the back of the border or mid border.  It does run but is not invasive like regular mints.

Queen Anne's Lace (Daucus carota) Zones 3-10  I put this in because Janice loves this in the garden and Janice, I have good news that Richters in Canada sells seeds for a reasonable price.  Check it out through the link above.  I had this in my garden for quite a few years.  A beneficial insect magnet.  I would put this in the back or mid range part of your garden.

Fennel (Foeniculum vulgare dulce) or Bronze Fennel (Foeniculum vulgare dulce 'Rubrum') Zones 4-9  Both of these fennels can be used in cooking.  Regular fennel has green fronds and bronze fennel has purple ones.  I have had bronze fennel at various times.  Just cut the flower heads before they seed everywhere!  Use either of these in the back of the border.

Garden Sage (Salvia officinalis) Zones 4-9  I really love this species of herb.  Garden sage is so versatile.  It can be used for cooking or in potpourri or for an herb wreath.  I love the gray green leaves in contrast with other herbs.  I would use this herb in the mid range part of the herb garden.

Garden Sorrel (Rumex acetosa)  Zones 4-8  Mostly famously used in sorrel soup.  It is a spring herb that has a bright lemony flavor.  It has an interesting red flower spike that dries very well.  The leaf is shield shaped.  We use the small early leaves in our salads.  I would use this herb in the front of the herb garden.

Tansy (Tanacetum vulgare) I would find a place of exile for this herb.  It is used to repel ants and a couple of summers ago it was a haven for the various stages of the ladybug.  So it doesn't repel good insects!  Don't be too quick to get rid of this herb.  It has fern like leaves and can be in the back of the border but it does run so it can take over a bed if not careful.  Not for culinary purposes, but mothchasers can use a bit of tansy.  It has very nice yellow button flowers and I have made a very nice wreath with tansy at the end of the season.

French Tarragon (Artemisia dracunculus sativa) Zones 3-7 This is the only tarragon to use in cooking.  It is not propagated by seed.  If you purchase tarragon seeds, you have the more inferior Russian tarragon.

English Thyme (Thymus vulgaris) Zones 4-9  This is the one thyme to have for cooking.  Silver Thyme (Thymus vulgaris 'Argenteus') Zones 4-8  I have some problems getting this through the winter.  Sharp drainage is key.  Lemon Thyme (Thymus x citriodorus) Zones 4-9 Can be creeping or upright.  I really love the flavor of this thyme.  Does it have anything to do with lemon?  Maybe.  Mother-of-Thyme (Thymus praecox) Zones 4-8  A very robust creeping thyme.  Used in cooking.  All thymes are good in the front of the border.
Other thymes may be hardy.  Need to check your zones.

Valerian (Valeriana officinalis) Zones 4-9 Fern shaped leaves and white flowers that have a very fragrant scent of vanilla.  I don't have this enough in my garden.  It needs a bit of shade in the heat of summer.

Well, this is my first take and I will probably be editing it as I find other choices.  I have tried to give you a variety of herbs.  Obviously these will work for you all in the middle and south of the US.

It is just crazy warm here.  Everything has started to bloom and the bad bugs are out!  I'm worried that we are just going to go into summer with very little spring!  Well, I will be adding other herbs as I go so I will put a link on my homepage.  If you think of an addition, let me know!  Talk to you later.   

Everybody Hurts Sometimes: Relieving Pain with Herbs

The following article was originally published in the Plant Healer Magazine. This quarterly digital publication delivers some of the best contemporary herbalist content. 






Pain, The Great Motivator

The sensation of pain is a great motivator for people to seek help. Whether you practice herbalism for your friends and family or are a clinician, pain is one of the most common complaints we hear. 

Most of us were raised to take over-the-counter (OTC) medicine when we experienced pain. These pills are usually cheap, easy to acquire and take, and are often effective in the short term. The obvious problems associated with OTCs are habitual use due to recurring pain (since they never address the real problem), which gives rise to a myriad of undesirable side effects ranging from digestive problems to death¹. 

It is common in western culture to view pain as an inconvenience. Many people I see want a safe herbal equivalent to OTCs so they can get back to their normal lives. It often takes a lot of coaching on my part to change their ideas and approaches to pain. 

Sometimes this is entirely unsuccessful. I have had clients who don’t want to change how they eat or who don’t want to pay for multiple sessions in manual therapy.  Instead they just want something to take the pain away. I believe people are free to make their own health choices. If they don’t want to address the underlying problem for their pain but are seeking safer alternative to over the counter pharmaceuticals, I help them find this solution.

Many times people have sought me out because they want a more holistic approach to their pain and are open to more drastic changes in their lives. I often work on a two pronged approach, doing what I can to stop the pain now as well as working on the underlying issue.

Many people new to herbalism are simply looking for the safe herbal equivalent to Tylenol and they will have a difficult time finding it. This difficulty gives rise to the erroneous idea that herbs are not effective for pain. As far as I know there isn’t that one (legally available and safe) herb that will stop all pain. Instead, herbs are highly specific to the type of pain. Herbalists will be much more successful in treating pain if they can differentiate the type of pain and the cause of the pain. 

This article is going to examine how we look at pain using traditional humoral and energetic markers. Having been trained as a planetary herbalist with a basic understanding of humoral western herbalism, Ayurveda and Traditional Chinese Medicine, the following draws on my own hodgepodge understanding of all these traditions. I will strive to present it in a common language for general understanding.  

Before we can suggest herbs for pain we must know a lot more about the quality of the pain, the onset and severity of the pain, and the location of the pain. Please keep in mind there are a lot of different kinds of pain. Questions asked for chronic pain will differ significantly from questions regarding an acute injury. I trust the reader can draw these apart depending on the situation. 

Although I will highlight some of my favorite plants for pain, this article will be more about understanding the energetic qualities of pain, rather than a general review of the materia medica used for pain. However, I won’t stray too far into the philosophical mechanisms of pain and it is my hope that the reader will leave with practical applications for pain. 

Determining the quality of pain

For many laypeople pain is pain. 

For the traditional herbalist “pain” is a general word that needs to be explored more fully. To better understand the quality of pain we can look for insights into the thermal energetics (cold vs. hot), the humidity (damp vs. dry), whether the pain is from excess or deficiency, and whether there is an influence of spasms (wind) or of stagnancy. 

Cold vs Hot

Understanding whether the pain is influenced by hot or cold can be an important distinction in differentiating pain. Pain being influenced by cold or hot is not a woo-woo or ethereal concept. People with arthritic pain will tell you it’s worse in the winter when it’s cold. Or someone may know they tend to get pounding headaches in the heat of the summer.  Sometimes pain induced by an imbalance of temperature can be even more obvious, like pain from a sunburn, which typically feels hot.  

Aloe is a wonderful plant to sooth
the pain of sunburns, ulcers and herpes sores,
all are considered hot conditions. 

Here are some general questions one may ask to determine the temperature of the pain. 

Do you prefer cold/warm temperatures? Is your pain increased with coldness/warmth? Is pain ameliorated with cold/warmth? Do you notice more discomfort in the winter/summer? Palpating the specific area of pain, does it feel cold? Does it feel warm? If pain is systemic, does the person tend to feel cold or warm?

Of course answers are seldom black and white. The person may feel cold in their extremities, while the area of pain is hot or vice versa. In general we want to address acute situations before more chronic or constitutional considerations. 

For pain associated with coldness. 

The person who has systemic pain associated with coldness generally has a pale complexion and may be cool to the touch. They may have a dislike or even fear of the cold. I often hear from these people that they have trouble sleeping at night because they are so cold. They typically are wearing more clothes than anyone else in the room. Their tongue may be pale in color. If they have a coating on the tongue it will tend to be white. Their pulse may be slow. Pain associated with coldness tends to be chronic like arthritis or pain from fibromyalgia. The pain may be be dull or achy and constant. 

Plan of action

Generally these people can benefit from warming herbs. Warm teas, cooked whole foods with lots of spices and warm baths may all be helpful. Circulatory stimulants are commonly used for this type of pain and include ginger (Zingiber officinale), turmeric (Curcuma longa), cayenne (Capsicum spp.), bee balm (Monarda spp.). 

For Pain associated with heat

Signs of constitutional or systemic heat may include a completely red face, loud voice, fast pulse, red tongue with possible yellow coating. They may thrive in cooler temperatures and complain of wilting in higher temperatures. Other heat signs in the body may include ulcers on the lips, mouth, stomach or intestines. 

St. John's Wort eases nerve pain and pain caused by herpes lesions. 

Pain associated with heat might be radiating, throbbing, hot to the touch, and intense. Acute injuries often have some element of heat to them. Sprains or burns will often be warm to the touch. 

Plan of action

For systemic pain, bitter and heat-clearing herbs may be of benefit here. Herbs containing salicylic acid such as willow (Salix spp.) and meadowsweet (Fillipendula ulmaria) fall into this category nicely. Nerve pain often falls into this category and herbs like St. John’s Wort (Hypericum perfoliatum) and Cow Parsnip (Heracleum spp.) can be of great benefit. 

Pain associated with heat often has some element of inflammation present. We have amazing anti-inflammatory herbs such as turmeric (Curcuma longa), rosemary (Rosmarinus officinalis), St John’s Wort (Hypericum perfoliatum), licorice (Glycyrrhiza glabra), and on and on and on. Usually diet and lifestyle will need to be reviewed as well.

Acute injuries (sprain, strains, bruises) benefit from the topical application of herbs such as liniments, poultices, fomentations etc. Hydrotherapy, which has a long history of traditional use, and herbal baths/soaks can be of great benefit as well. Blood-moving herbs can both relieve pain and reduce swelling. I often reach for a blend of arnica-infused oil and arnica liniment for acute pain in closed skin traumas. 

Arnica cordifolia

For visibly hot traumas like burns, cooling herbs work exceptionally well. Even someone who couldn’t identify a dandelion correctly can tell you that aloe relieves the pain of burns. I also use aloe for herpes sores as it can stop a blister from forming, can relieve the pain and help to heal the blister. 

Ice is often recommended in western science for acute injury. Ice is topically anesthetic and will temporarily numb pain. It constricts the tissue, slows circulation to the site of the injury and may lessen swelling. 

Traditional Chinese Medicine historically does not recommend ice.  I also do not recommend ice even in acute injury. Ice congeals the blood and creates stagnation. A recent study demonstrated that icing an injury stopped the growth hormone, which is essential to healing². 

Discussing the topic of icing an injury among modern day herbalists raises a lot of controversy from all sides of the issue. The best we can do is research the issue from different perspectives and then rely on our own experience from personal application.


Dampness

Pain associated with dampness is pain increased with humidity (humid environments, rain) and a feeling of heaviness, especially in the lower limbs. Dampness can often be a component of arthritic pain. The area affected may feel damp and appear swollen. Pushing on the tissues may leave an indentation for an extended period of time. 

Plan of action

Dampness usually presents with a hot or cold component that also needs to be addressed for the individual. Dampness can accumulate through environmental factors, such as living in a damp environment, or as a result of cold digestion. Herbs that drain dampness (diuretics) or transform dampness. Dietary intake can also be an important part of controlling dampness. 

Dampness may be involving the lymphatic system and in these cases herbs that move the lymph are helpful. Sweating therapies can also be of great benefit. 

Dryness

Dryness can also manifest with arthritic pain or joint pain. Joints may crack and have a sensation of friction. The person will also most likely have other signs of dryness such as dry hair, dry skin or dry mucosal membranes. 

Plan of action

Demulcent herbs or yin tonics and an increased intake of healthy fats and essential fatty acids are indicated. 

Excess

Chronic excessive pain will most likely be paired with someone who tends toward an excessive constitution. The pain may be increased after eating and be aggravated by pressure or touch. Eliminating herbs such as those found under the alterative classification can be helpful in treating constitutionally. 

Acute injuries such as sprains will fall under this category as well. 

Cottonwood buds can be made into a liniment or salve and are great for
painful bruises, sprains and strains. 

Deficiency 

Pain associated with deficiency may be dull, chronic, relieved by pressure, better after eating and accompanied with fatigue. These people can use building and tonifying therapies such as adaptogens, wholesome foods, blood builders etc. 

Wind

Pain associated with wind is pain caused by spasming or constricted tissues. Pain that moves around may be due to wind. 

Plan of action

Herbs excel at relieving pain associated with constriction and spasming whether it is muscle spasms in the back or neck, menstrual cramping, or even pain associated with the passing of kidney stones. From a modern perspective we know that many people are deficient in magnesium and symptoms of this include muscle spasms. 

Valerian - wonderful for spasmodic or "wind" pain.

Applying heat and herbs topically and taking antispasmodic herbs internally can work wonders on relieving pain. When indicated magnesium supplements can help relieve pain and the underlying cause of the pain. Antispasmodic herbs I use frequently include valerian (Valeriana officinalis), lobelia (Lobelia inflata) and cramp bark (Viburnum opulus.) 

Stagnancy

Stagnant pain is usually fixed and throbbing. The person can point with their finger to the exact location that is a problem. The area may feel hot or cold. 

Plan of action

Move the stagnancy with a category of herbs called blood movers in Traditional Chinese Medicine and that often fall under the category of emmenagogues in western herbalism. Stagnancy is usually accompanied by a deficiency or an excess as well as a thermal imbalance and all need to be addressed as well. 

Onset of Pain

Knowing the onset of pain can help determine the underlying cause. It can also help the practitioner understand the severity of the situation. 

One of the most powerful gifts we can give our clients is the gift of awareness. Helping a person to be conscious of their body, knowing how the pain starts to manifest, what triggers it and what makes it better can go a long way in empowering them to get out of pain.

Red flags for pain include sudden pain down the left arm accompanied with nausea (possible heart involvement), sudden vomiting followed by pain (possible appendix troubles), severe lower back pain that is constant and accompanied by a fever (possible kidney infection), sudden pain accompanied by any other persistent symptoms such as vomiting, extreme fever, constant diarrhea, bladder dysfunction etc. All of these should be handled by someone with the appropriate experience, most likely a medical physician.

 Lobelia - relieves muscle tension and spasms. 

Severity of Pain

The subjective experience of pain is often measured on a 1-10 pain scale. Here’s how I like to break this down. 

1 - 3 pain scale: Pain is noticeable but the person is able to ignore it for the most part and perform regular functions of daily life. Not normally a big concern for them. 

4 - 7 pain scale: Pain encroaches on their ability to perform daily life activities. Oftentimes they need some sort of pain management in order to function or else they must limit offending activities. 

8 - 10 pain scale: Life is becoming intolerable. Pain inhibits their normal daily life activities. Bed rest or large doses of pain medications are necessary. 

This pain scale can fluctuate tremendously and apply to constant pain or intermittent pain. Pain may be worse in the morning, worse at night, worse with a specific activity, worse at a particular time of the month in a particular season and so on. 

Getting a subjective record of pain is important not only for understanding the current situation but also for recording improvement or digression. It’s very common for people to report “no change” in their pain, although they show significant improvement when asked to quantify their pain on a scale.  Being able to demonstrate this to a client will help them to be optimistic about their path to wellness and keep them on track. 

Location of Pain

The location of pain can give us an obvious understanding of whether we are dealing with a headache or an ulcer. Very helpful! 

In Traditional Chinese Medicine the location of pain can help point to the underlying problem. Studying acupuncture meridians can be a helpful field of study. Some herbs are specific for particular areas of pain and specific types of pain. Studying simples and herbalism through the eyes of an eclectic physician can also be a useful guide to relieving pain. 

Reality Check

These energetic considerations are presented in a black and white format for an introductory understanding. People seldom present with one manifestation and are more commonly seen with a multitude of influences. An herbal formula created specifically for a particular person is often the most powerful means to stopping pain. 

Instead of a dogmatic truth to follow, I offer the above guidelines as something to refer to as a general understanding when understanding a particular person’s pain. These basic guidelines may provide additional assistance when a pain protocol is not working. 

For example, if someone consistently relied on willow bark as a general pain reliever but found that it wasn’t working in a particular instance, a further look into to the energetics of the situation as well as the person,  will hopefully guide them towards greater success. 

I want to acknowledge that there are also low dose botanicals that can be used to relieve severe pain. The application of these potentially toxic plants are beyond the scope of this article. 

The Underlying Cause

When someone’s major complaint is pain I am ideally applying a two pronged approach. Of course I want to relieve their pain soon, but I also want to address the underlying cause of the pain. The reasons for pain are as varied as the people you’ll see so I will cover only a few reasons that I see regularly. 

Sometimes by addressing the pain energetically we can also address the underlying cause. For example, if a person is experiencing pain because they have excessive coldness then applying warming and nourishing/building therapies may relieve their pain as well as the cause of their pain. 

Insulin resistance is rampant in this society and is an inflammatory disease by nature. It can be a factor in a number of pain problems such as gout, kidney stones and even arthritis. 

Food intolerances can also lead to a variety of painful conditions including arthritis, debilitating bowel problems and headaches. 

Structural imbalances can play a large role in pain symptoms. Referring people to trusted specialists in this area can be very useful. This may include structural integration, yoga, pilates, network spinal analysis, feldenkrais etc. 

Stress and emotional challenges can play a huge role in pain and should never be overlooked.

Conclusion

Acute or chronic pain can be a vulnerable experience. The more we know about the pain the better we can help to both relieve a person’s current symptoms and prevent the pain from reoccurring. 

1. http://www.nature.com/ajg/journal/v100/n8/full/ajg2005305a.html

2. http://www.telegraph.co.uk/health/healthnews/8087777/Putting-ice-on-injuries-could-slow-healing.html

I Think I Have Found a Solution!

I apologize for not being around much.  I have found that moving the laptop to the TV is not conducive to my working on my blog.  So back to the dining room table I will go.  Too many distractions with the TV going.  You say how can that be when there isn't anything on TV, Lemon Verbena Lady? Well, we are getting down to the hockey playoffs and since Pitt was a bust in college basketball, I have nothing to watch there.  So I have been living and breathing hockey.  Don't want to jink the team, but they are playing very well at the moment.  I'll leave it at that.  I actually watched NHL:36 about James Neal TWICE!  How crazy is that?  Well, I really do get the easy end of the deal when The Herbal Husband is home.  Soo I have been a little crazy trying to get everyday tasks done.  It rains.  I can't feed the birds.  I started working out in the garden over the weekend.

Oh, almost forgot to talk about the photo.  Found a remedy for the cats pooping in the garden.  My master gardening friend, Shelley told me that cats don't like the smell of orange.  Easy enough.  Except for a time when we had snow cover and it melted and I didn't get out there with a new orange peel.:(  It has worked since then!  I just eat an orange a day and tear up the peel.  I think I will start replacing some of the old peel with new bits.  Try it if you are having the problem.  I also read that used coffee grounds works as well.  If this weren't working so well, I would go on over to Starbucks and load up!  So some of you may be waiting for the herb list and once I get situated back in the dining room I will give you a list.  The weather is too warm here at at the moment.  I'll talk to you later.

Searching for photos for the American Herbalist Guild

Do you take beautiful plant photos? Do you have apothecary or more clinically orientated photos? 

The American Herbalist Guild is in the process of re-designing their website and is looking for high quality photos for this project as well as for their online newsletter and the Journal of the American Herbalist Guild (JAHG). 

We are interested in apothecary or clinically orientated photos and high quality plant photos, especially the following plants: 

goldenseal (Hydrastis canadensis)

gotu kola (Centella asiaticum)

horsetail (Equisetum arvense)

kava (Piper methysticum)

licorice (Glycyrrhiza glabra)

osha (Ligusticum spp.) 

red root (Ceonothus spp.)

rehmannia (Rehmannia glutinosa)

reishi (Ganoderma lucidum)

sarsparilla (Smilax regelii)

sassafras

Some things to consider: 

• We are interested in beautiful, high quality photos. 
• All photos need to be high resolution, the higher the better. 
• If you would like to be credited for the photo, then you’ll need to include a watermark on the photo itself*. OR save the file name with your name. Please list your name only (not websites, blogs, etc). If you do not watermark the photo or include your name in the file name then we assume you do not require credit. 
• Please label all plant photos with the genus name and species if possible. 
• Please submit all apothecary/clinical photos with any necessary explanations (location, etc) 
• By submitting your photos you are agreeing to let the American Herbalist Guild use the photos in their newsletters, their website, their journal (JAHG) or any other way that supports the organization. Photos will never be used as a stand alone project and will never be used for a financial gain. 

Please DO NOT SEND

• Photos of people’s faces, unless you can also send a release form from the person photographed giving the Guild permission to use those photos.
• Low resolution photos
• Unlabeled photos 
• Blurry or otherwise poor quality photos. 

If you have photos you would like to share with the AHG please send them to me via email. If you have a large number of photos you would like to share consider burning them to a disk and sending them to me via snail mail. 

If you have any questions please contact me via email. 

Thanks for your consideration in this beautification project!

*Free software available for watermarking photos

For windows

For mac

Sun, sun, sun - Here it comes!

With apologies to all who struggle with the semi-annual time changes, I am fairly a-flutter with joy over springing ahead and having an extra hour of daylight in the evening. For as long as I can remember, the autumnal shortening of days has felt very much like a slowly thickening cocoon that makes me dull and lethargic, while that magical moment when the light continues past 7 pm is when I burst from the dingy and dreary confines of the cramped indoors of winter and spread my wings to dry in the light.
We've had some spectacular days in the past few weeks. It has been unseasonably warm all through the winter, but the past month has been peppered with 60 degree days.
At this time, we herbies are seeing through different eyes. In a few short months we will be all but taking for granted the extreme beauty that nature will set upon our tables, but right now we are seeing every tiny bit of it fully.
The barely visible yard weeds are now putting forth an effort that we reward with oohs and aahs, as their minute pink, blue, and yellow blooms catch our eyes amidst the pale hay colors and the bright young grasses.
We brush aside the leaves and debris of fall and winter to invite the shoots of new growth to come forward and delight us with their scents and flavors.
The smallest hint of what is to come fills us with hope and dreams and anticipation.
We see it all, and we fall into that helpless love that overtakes us as one in this swooping, grand, luscious blush of springtime. We believe that this is the year that we will be able to stay ahead of our garden work. We are still far from the realization of insect stings, plant induced rashes, sweat stains, and strained muscles. This is the honeymoon for herbies.
And so we should enjoy it with every breath we take. Smell the freshly turned earth and feel it in your hands. Turn over a rock or 10 to see who lives there. We'll watch the horses pulling buggies - enjoying their work in this fine weather that is neither too hot nor too cold, and watch for the birth of adorable farm animals. We'll marvel anew as each of the flowers that we await each year appears again, as if we'd never seen it before. There is nothing in the world as full of promise as springtime.
I gladly sacrifice an hour from last night to welcome this with open arms and heart!
And yes, it is still possible that we'll have a snowfall - but I'm choosing to ignore that today.

Celebrate Int'l Women's Day the Herbie Way

From the current (MarApr) issue of The Essential Herbal Magazine:

Celebrate International Women’s day the Herbie Way!
Marcy Lautanen-Raleigh
www.backyardpatch.com

Each year around the world, International Women's Day (IWD) is celebrated on March 8. Thousands of events occur not just on this day but throughout March to mark the economic, political and social achievements of women.
Organizations, governments, charities and women's groups around the world choose different themes each year that reflect global and local gender issues.

The 2012 Theme: CONNECTING GIRLS, INSPIRING FUTURES
If every International Women's Day event held in 2012 includes girls in some way, then thousands of minds will be inspired globally.
I read an article by Arlene Manturano and put together this program idea I thought I would share. It would be great with a girl scout troop or similar organization or even with your own family or home school group.

Around the World with Aromatic Herbs
My herb and spice cabinet conjures thoughts of faraway places and long ago events. The mere whiff of an herb can evoke a memorable meal: my grandmother’s Thanksgiving turkey dressing (sage), and mother’s long cook roast beef (bay, marjoram) or my favorite soothing blend with chamomile given to me when I was sick as a child.
Herbs speak to our first, most primitive and direct sense, smell. A scent is an instant message and memory. The search for mysterious and magical scents from herbs and spices spawned the Age of Exploration. Early explorers found the world to be a highly scented map. Immigrants not only transplanted their families to new places but also brought their native herbs to grow and use in new lands.
Students can simulate the Age of Exploration by growing herbs, drying them, and researching their native habitat and present-day growing grounds. In the process, they reenact the migratory path of herbs now seasoning the globe. Their findings can be represented in herb-scented maps, aromatic reminders of Vasco da Gama, DeSoto, Columbus, and Magellan among other adventurers who for over two centuries of unprecedented exploration charted the map of the world we know.
Each herb is native to somewhere on Earth. However, the native habitat is not necessarily the country known for using the herb in its cuisine or where commercial quantities for worldwide distribution are grown today. For example, basil is native to India although best known for use in Italian cuisine. Today’s major commercial supplies of basil are grown not in India or Italy but in Egypt’s Nile River Valley. There are many excellent books on herbs with historical data for students to use but also direct them to the websites of commercial growers like McCormick, Spice Islands, and C.F. Sauer and the Herb Society of America.
Growing herbs from seed is easy indoors under florescent lights or along walls of windows. Some herbs like rosemary are easy to propagate from cuttings. When seedlings are 2-3 inches transplant to 2-by-2 inch pots.
As plants mature, students should snip stems and bundle them for drying. Hang bundles upside down in a sunless dry location with good air circulation.
Cool and fun hardy herbs for the fall outdoor garden include bay laurel, parsley, sage, rosemary and thyme along with chervil, chives, garlic chives, oregano, salad burnet, and winter savory.
If growing herbs isn’t an option, mapping the world in native herbs is still possible with an instant alternative – containers of dry herbs from the home pantry or grocery store shelf. One can play with aromas.
Draw or trace the native country of the herb on cardstock or drawing paper. Cut out the map and print the country and names of native herbs on the map. Spread a thin layer of craft glue across the map and sprinkle dried herbs for that country atop the glue. Allow 24 hours for the map to dry before covering the entire surface with clear contact paper or laminating film. Punch a hole in the top of the map to attach a yarn loop or braid in the country’s flag colors. Construct a trade route by hanging herb-scented maps throughout the classroom, or send maps home to scent kitchens.
Growing aromatic herbs with children brings history to life by opening a memorable route to learning about the distant past and contemporary seasonings.
References on the History of Herbs
“A Kid’s Guide to How Herbs Grow” by Patricia Ayers
“A Kid’s Herb Book: For Children of All Ages” by Leslie Tierra
“Herbs for Use and for Delight” edited by Daniel J. Foley
“The Encyclopedia of Herbs” by Arthur O. Tucker and Thomas DeBaggio
“This Noble Harvest” by Anne O. Dowden
“Walking the World in Wonder: A Children’s Herbal” by Ellen E. Hopman