Happy Thanksgiving…Not Quite Herbs

Valerian

Valerian, a plant that is widely known for it’s tranquilizing and sleep inducing agents, has been used as far back as the ancient Greek and Roman times…at least.

Having said that, oddly enough it has quite the opposite effect on domestic animals, pets and especially cats as it is similar to catnip and they seem to become impassioned when they smell the herb, but Valerian, when used by humans, is also used as an anti-convulsant, migraine, pain reliever, gastrointestinal pain, irritable bowel syndrome treatment that was also used as a perfume in the 16th century…strange as it is well known for having a foul odor!

Valerian is native to Europe, (where it grows as a weed), and northern Asia but other varieties are found in South Africa, China, Indonesia, the Himalayas, and North America.

When used for sleeping disorders Valerian seems often to work better when taken over longer periods of time, (several weeks), although many users find that it takes effect immediately, but there is conflicting evidence that suggests that you do not take for more than two or three weeks at a time without a break because continual use or high doses can lead to headaches, mild depression, palpitations, agitation and night terrors in some individuals and in rare instances allergic reactions such as skin rashes or hives. It should also not be taken during the day as it does promote sleep or during pregnancy or breastfeeding. It should also not be taken with other sleep-enhancing drugs as it will increase the action of these drugs.

Some versions of the Pied Piper of Hamlin claim that he used Valerian as well as his pipes to attract the rats out of the little village!

Valerian Tea: Prepare Valerian tea in the morning by adding 2 tsp. of Valerian root to 2 cups of warm water. Let stand until the evening. Strain and warm. Add 1 tsp. of honey and drink 1 cup after dinner and 1 cup before going to bed.

Rose Hips

Roses have always been known for their beauty and fragrance and have been cultivated for thousands of years as a symbol of love and beauty.

The cultivation of the rose took off in Europe in the 1800’s when it was discovered that roses from China had the ability to bloom repeatedly from summer until late fall.

Today there are thousands of varieties of roses each developed for their different properties such as color, fragrance, shape and size.

But roses, although they are beautiful and romantic, have many healthy beneficial properties connected to them also.

Rose petals are used in astringents and mouth rinses to treat mild inflammations.

Roses also contain Rose Hips which are the berry-like fruits of the rose bush left behind after the bloom has died. The tastiest variety come from the Rugusa Rose and have a tangy, fruity flavor.

Rose Hips can be used fresh or dried and used in making pies, jams, apple sauce, breads and many other tasty dishes.

Rose Hips, especially of the Dog Rose, are also rich in Vitamin C and during World War II they were harvested and made into Rose Hip syrup as a Vitamin C supplement for children.

Rose Hips have many medicinal properties also. Their anti-inflammatory properties can be useful in the treatment of osteoarthritis, a degenerative joint disease, and it has been found that with regular use of the Rose Hip powder patients were able to reduce their doses of pain medication.

Rose Hips also contain many other valuable properties that help protect against cancer and cardiovascular disease.

Rose Hips of the Dog Rose are also used as diuretics, laxatives, urinary tract disorders, flu like infections and to treat eye irritation when used in suggest amounts.

In France the oil from the Rosa.x centifolia is used in aromatherapy is said to have a mild sedative effect and is used to treat anxiety and depression.

For centuries roses have been used in lotions, cosmetics and perfumes also. Rose oil can be found in approximately 40% of all women and men’s fragrances today.

Many people, especially body builders, drink Rose Hip Tea which is made by placing 4 to 6 Rose Hips in the bottom of a non-aluminum pan, add 2 cups water and allow to boil. Simmer for approximately 30 minutes, (less if you enjoy a weaker tea), strain and sweeten to taste.

Other Rose Hips recipes can be found at:

Rose Hips Recipes

Saffron

Saffron is known to be the most expensive spice in the world. The reason for this is because there are very few stigma in any one flower and it takes 150,000 flowers to produce one kilogram of dried saffron

It is derived from the Saffron Crocus Flower which belongs to the Iris Family. The parts used for culinary purposes are the stigma or the female sexual organs of the flower.

There is evidence that shows that saffron was used over 5,000 years ago in Mesopotamia, (Iraq today). Today saffron is cultivated from the Western Mediterranean to India with Spain and Iran being the largest producers, producing more than 80% of the world’s production.

Saffron is used the World over for it’s medicinal purposes as well as for it’s flavoring and coloring of foods, (producing a very bright yellow color in foods that it is used in).

Because it is so expensive to produce many merchants “step on it” by adding marigold or safflower petals to it to make it appear that you are getting pure saffron when in fact you are getting a cheap knock off. So Beware! If you are not paying much for saffron then you’re probably not getting much saffron!

Herbalists recommend this herb as a sedative, pain reliever, expectorant, digestive aid, sexual stimulant, and menstruation promoter.

Studies have also suggested that it helps protect against heart disease, lower blood pressure and cholesterol and increases oxygen in the blood.

*Pregnant women should avoid using in medicinal amounts because it can cause uterine contractions.*

One of the most popular recipes using saffron is Saffron Rice from Thailand; here is a very quick and easy recipe:

Saffron Rice

Ginger, (Zingiber officinale)

Ginger, (Zingiber officinale), is a member of the Zingiberaceae family. Ginger is indigenous to South East Asia and was one of the first Oriental spices to reach Europe. It is now widely grown in China, India, United States, Australia and the West Indies.

Ginger is a perennial tropical plant. The fleshy rhizomes of ginger are harvested when the plant is about one year old and sun-dried for about a week.

Ginger has long been used as a flavoring and frequently used in Indian and Chinese cuisine and is now commonly used in traditional Chinese medicine to mediate and to stimulate the appetite.

Ginger is a popular seasoning in the West also because of its sweet aromatic odor and pungent taste. Ginger can be used in entrees, breads, fruit desserts, cake, pies, puddings, and preserves.

Ginger has many medicinal properties also. It has been proven to aid in treating nausea and preventing the vomiting associated with motion sickness.

It has been used in the treatment of vertigo, for colic, lack of appetite, for vomiting associated with morning sickness in pregnancy, and rheumatic complaints.

Ginger is also used as a digestive aid because it promotes the secretion of saliva and gastric juices and increases the action of peristalsis in the intestines.

In the past, ginger was used to relieve flatulence and prevent belching. The oil in ginger contains compounds which relieve coughing and are reported to have analgesic and fever-reducing properties.

Ginger has also been found to lower the risk of blood clots and cancer.

A typical daily dose of ginger is 2-4 grams (2 to 1 tsp.) of the rhizome or 0.5 to 1 gm three times a day. Excessive consumption may interfere with cardiac, anti-diabetic and anti-coagulant therapy and persons with gall bladder disease should consult a physician before they consume ginger.

For more information on this wonder herb go to:

Ginger (Zingiber officinale)

Bay Leaf/Laurus Nobilis

The bay tree originated in Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates.

Bay leaves were used to promote visionary trances by chewing, sniffing the smoke or burning the leaves according to legend.

They were very famous in Greece and Rome because Emperors, hero’s and poets wore wreaths of laurel leaves on their heads.

A bay leaf is an oval, pointed and smooth leaf. When fresh, it is shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green. Brown leaves will have lost their flavor.

It is pungent when broken and the oils are released and has a slightly bitter strongly aromatic taste.

Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow up to 60 ft. tall. It has white flowers in May, the fruits are small, red-blue single-seeded berries that later turn black and the leaves can be harvested at any time during the year. Cultivation is best accomplished with the cuttings from shoots.

Bay leaves and berries have been used for their astringent, digestive, diuretic, emetic and stomachic properties. Bay Oil is used in liniments for bruising and sprains.

It was believed to induce abortions in the Middle Ages and to have many magical qualities. It was also once used to keep moths away, as the leafs acid content gives it insecticidal properties.

Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. They are widely used throughout the world and best known in bouquets garnis or in soups, sauces, stews, fish, meat and poultry. Bay leaves are often included as a pickling spice.

When storing keep them out of the light in airtight containers and the whole leaves will retain their flavor for more than two years.

Ephedra A.K.A. Ma Huang, (Chinese)

This is possibly the oldest herb used for medicinal purposes and dates back over 4,000 years. It is commonly used in cold formulas and as a decongestant.

Ephedra helps asthma sufferers by opening the sinus passages. It also helps those with bronchitis, cough with difficulty breathing, joint symptoms, inability to perspire, swelling and pain in the bones and has an antihistamine effect which aids chronic and acute allergies.

In China, Ephedra is often used as a cold formula made by boiling Ephedra with a cinnamon twig, licorice root and almond.

Ephedra also acts as a circulatory stimulant to blood pressure and heart function and it elevates blood pressure.

Ephedrine, is a bi product of Ephedra, which is used in increasing adrenaline secretion in our bodies. Ephedra stimulates certain glands, muscles and tissue functions, while it suppresses others.

Adrenaline overdrive can be dangerous though in that it can lead to chronic stress and even to degenerative disease.

Ephedra is very popular as a dietary supplement for weight loss and the effects of Ephedra linger in the body long after the herb is gone.

Ephedra should not be used when taking heart or lung medications, glaucoma, people with anxiety and restlessness, thyrotoxicosis, high blood pressure, impaired circulation of the cerebrum, pheochromocytoma, while taking antidepressant drugs and never when pregnant or while breast feeding.

Common side effects include headache, nausea, vomiting, irritability, sleeplessness, restlessness of muscles, increased heart rate, urinary disturbances and higher dosages may result in drastic increases in blood pressure and cardiac rhythm disorders.

If used long term, dosages should be low because dependence has been suggested as a possible result of extended use; but the potential for addiction is thought to be minimal.

Garlic

Garlic is known to be antifungal and antiviral and is often said to have perfect properties when it comes to dealing with our health. Herbalist consider garlic to be one of the most essential and useful herbs used for medicinal purposes. Various cultures have benefited from using garlic in medicines and foods for centuries.

It has been used for many years to help prevent health problems such as colds, flu, menstrual pain, high blood pressure, coughs, gastrointestinal problems, atherosclerosis, and bronchitis. Garlic has been proven to kill various fungal infections, viruses, bacteria, and intestinal parasites. Also labeled as an antioxidant, garlic may help prevent certain cancers such as colon cancer and can improve the effectiveness of the immune system.

Regular use of garlic is associated with the prevention of cardiovascular disease, it raises protective HDLs (high-density lipoproteins), while it lowers harmful LDLs (low-density lipoproteins) and triglycerides (blood fats).

Garlic is also known to help lower high blood pressure and aids in cancer prevention by raising the body’s level of glutathione transferase, a liver enzyme known to detoxify the body of carcinogens.

Garlic has also been found to reduce gastric cancer when the garlic intake of a person is high.

Garlic has also known to improve helper/suppressor ratios of T-cells in AIDS patients who take garlic. It has been proven to work against various micro-organisms including bacteria resistant to antibiotics.

Garlic is most commonly taken daily in capsule form containing between 1000 and 3000 mg. a day.

It does have a couple of possible side effects though other than the strong odor that you will find when you use garlic supplements.

Avoid taking garlic in large dosis when using warfarin, indomethacin, dipyridamole, aspirin, or any other medications that thin the blood as it may result in a greater rise of bleeding.

Garlic Soup Spanish Style

• 10 garlic cloves, peeled and sliced.
• 5 cups of beef broth.
• 1 cup of dry sherry.
• ¼ cup of olive oil.
• French bread, sliced and toasted.
• Grated Parmesan cheese.
• Salt and pepper.

Saute garlic in the olive oil until it turns golden.

Heat the beef broth with sherry. When the broth reaches the boiling point, add garlic and the olive oil.

Season with salt and pepper to taste; then simmer for about 30 minutes.

Strain out the garlic and reheat.

Sprinkle toasted french bread slices generously with Parmesan cheese, then place them in a 425°F (220°C) oven for about 3-4 minutes.

Put the hot toast in the bottom of soup dishes; then pour the soup over top.

Recipe compliments of Garlic Recipes.org

Dandelions

It is not widely known but dandelion’s are an herb and not a weed. Dandelions were considered a necessity of life until recently. As a food, beverage stock, medicine, and dietary supplement, the dandelion is unrivaled in the plant kingdom. No other herb has been able to fill the vacuum in the century and a half since dandelion’s fall.

Dandelions thrive in all but the most extreme climates, with versatile reproductive capabilities that ensure survival, dandelion is everything humanity could wish for in a crop.

It has gone from being the healer of the sick and feeder of the hungry to the worst invader of lawns! It is a shame because dandelion wine is known to taste like “distilled sunshine”.

DANDELION POPPERS

• ½ cup cornmeal
• ¼ cup flour
• 3 tablespoons grated Parmesan cheese
• ¼ teaspoon each ground cayenne pepper and chili powder
• Salt to taste
• 1 egg, beaten
• 24 dandelion blossoms
• 3 tablespoons oil
• Lime juice

Mix the dry ingredients thoroughly and spread the mixture on a plate. Place the beaten egg in a shallow bowl.

Place oil into a frying pan and heat over medium heat until hot.

Roll five or six dandelion blossoms in the egg, then in the cornmeal mixture, and drop them into the hot oil. Fry the blossoms until crisp and golden, approximately a minute or so.

Place the fried blossoms on paper towels to drain and pop them into a warm oven.

Repeat with the rest of the blossoms, replenishing the oil as necessary.

Sprinkle lime juice over the fried blossoms and serve hot.

Basil / Ocimum basilicum

Basil, Sweet, Basil is a bright green, leafy plant, which is in the mint family that has a sweet, herbal bouquet. Grown primarily in the United States, France, and the Mediterranean region.

Basil is widely used in Italian & Thai cuisine and is often paired with tomatoes. Often used also for meat, vegetables, cheese, and egg dishes.

Basil originated in India and Persia. Its name means, “be fragrant,” Greeks did not use it as a general rule. However, the Romans made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.

Great in tomato and pasta dishes and one of the main ingredients in pesto. It blends well with garlic, thyme, and oregano. Crush dried leaves to release the herb’s flavor.

PESTO:

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

Place basil leaves in food processor and whip until well chopped (small amounts at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping frequently to clean sides of bowl.

Process until it forms a thick smooth paste. Repeat until all ingredients are used, mix all together well. Serve over pasta. Pesto keeps in refrigerator one week, or freeze for a few months.