April 2, 2009

For the gardener, growing angelica is easy once the initial problem is solved—that of the extremely short viability period of the seeds. Seeds should really be planted within several days of their being ripe on the parent plant, so if someone sells you or gives you angelica seed, try to determine when it was harvested.. Seeds available from any reputable seedsman are usually treated and sealed at the source of supply to preserve their viability, but once the seal is broken they quickly lose germinating power. So try to track down a young plant, put it in your garden, and when the seeds are ripe distribute them among all your gardening friends. That way you should create an “angelica pool”, with some seed always available. The plant will often self-sow if the seed is allowed to drop naturally, so you may have small plants to distribute as well.

Angelica is one herb that grows better in broken shade, and needs plenty of moisture to keep the young stems fast-growing and succulent. Plant the seeds 1 inch deep in the open garden or | inch deep in seed boxes in the autumn after gathering, and the young plants should be ready to set out in the spring. Nip out the centre to keep the plant bushy, or cut the main stem and let the side stems grow. Deeply dug soil is essential for this plant, for it can grow to 6 or 8 feet in suitably moist, well-fed soil.

*42\181\8*

Let me tell you some interesting recent developments in America. Once the loudest advocates of the “miracle” laboratory-produced drugs, American chemical and drug companies have had in the last few years an astonishing change of heart. In Popular Mechanics (April 1960) an article titled “In Search of Plants that Cure” (James Joseph) revealed that these same drug companies are spending many of their millions in searching out once again plants that have the reputation of healing or curing disease all over the world. Parties of chemists and botanists are being sent out to such out-of-the-way places as Iceland and Yucatan with instructions to bring back any plants known locally as of medicinal use. One researcher (Dr Alfred Taylor of the University of Texas) says, “We’ve never had as much success with chemicals invented by man as we’re having with plant extracts.” How many “witches” were burnt at the stake in medieval times for saying the same? And how many herb users in health and sickness today are figures of fun to their neighbours and long-suffering friends? Perhaps pharmaceutical companies are the ones who have taken the wrong turning for many years.

The millions spent in money and time by such firms, and the advertising they will undoubtedly use, may once again make it seem important to grow the physic gardens of long ago. The wheel is turning full circle, and the “green revolution” appears to be not very far away. I hope the following chapters will give you some of the necessary ammunition to be in the vanguard.

*10\181\8*

Savory and Grape Juice Jelly

1 can dark or light grape juice (small) A good handful of savory, chopped 4 oz. powdered pectin

3 cups raw sugar Juice of 1 lemon

Heat the grape juice and savory together, add the pectin, sugar and lemon and bring to the boil for 2 minutes, stirring all the time. Remove from the heat, strain out the savory, and seal in small jars immediately. You can put it, too, into decorative glasses, seal the top with polythene and an elastic band, and give it away as a gift to your friends.

Savory keeps its flavour well when dried. Strip the leaves from the stems, and store as usual.

Herbed Zucchini

1 ? lbs zucchini

1 clove garlic, crushed

Small handful winter savory sprigs

4 large tomatoes

A little oil

1 large onion Salt and black pepper Mozzarella cheese A little flour

Heat a little oil in a heavy pan and saute the chopped onions and crushed garlic clove, the savory sprigs and the chopped onions for 10 minutes. Remove the savory sprigs. (These are quite woody and not chewable at all.) Puree in an electric blender or through a sieve, and set aside. Cut the uncooked unpeeled zucchini crossways in thin slices, toss them lightly in the flour then brown quickly on both sides in a little more hot oil. Arrange them in an ovenproof serving dish, alternating layers of zucchini and sauce, ending with the sauce and thinly-sliced mozzarella cheese to cover the top. Sprinkle with paprika if desired. Cook in a moderate oven, uncovered, for 30 minutes.

*133\181\8*

English Lavender Lavandula spica LABIATAE French Lavender Lavandula stoechas

Lavender and gentle old ladies seem fated to be associated. Many of us can remember the little bags of pink or lilac net, tied with velvet and satin ribbons, with which a maiden-aunt would honour the birthdays of her young nieces. Many a “hope chest” had little sachets of lavender amongst the linens and fine lawns, and the fragrance of this pleasant herb lasted through the years of girlhood till womanhood and marriage. The perfume of lavender is the longest-lasting of any herb in its dried state, and for this reason alone it is worth having a bush or two in your garden.

But its other uses, often little known, are more important. Lavender oil, extracted by distillation, is a very powerful antiseptic, and was used extensively during the last war, when surgical supplies were scarce and precious. In field hospitals and emergency aid stations, the herbs gathered from thousands of British gardens at the urgent request of desperate medical authorities, were once again used as of old in combating infection and cleansing and purifying surgical dressings and wards. Plant properties remain the same today as they were in the earliest epochs of the world’s history. There is not a new variety of herb out each year with a blare of publicity. The needs of man and animals in illness have not changed much either, so plant remedies remain as effective as ever they were.

*103\181\8*

Onion Chives is a grassy-leaved perennial, with round, hollow leaves and bright little pinkish-mauve pom-poms of flowers in the spring, summer, and sometimes even autumn. If you want the plant for decoration only, by all means let it flower, but keep a few clumps for culinary use, and nip off the flowers as they appear. The plant will grow better and bushier the more it is picked for use. Unfortunately, chives die right down during the really cold weather, although, with judicious autumn feeding, I have sometimes kept them growing right through a mild winter. Pick the very last green leaves in early winter and enjoy them, then put a stake beside the clump and watch for regrowth in early spring. The chives which “disappear” from a garden usually get dug up and damaged during deep digging or garden re-planning in winter. Put that stake in, tie a flag on it saying “Chives”; then, come the first warm weather, you can lift the newly shooting clump, divide it if you wish, and make either a decorative border or a family medicine chest for the coming season.

*72\181\8*

March 30, 2009

Laryngitis and Hoarseness

4 parts Coltsfoot leaves

2 parts Thyme herb

1 part Liquorice root

4 parts Marshmallow root

1 part Cayenne Pepper

Infusion: 3 cups per day, in small doses if desired

Coltsfoot leaves

Mullein leaves

Marshmallow root

Infusion of any of the above, alone or in combination: 3 cups per day, in small doses if desired

Liquorice root (powdered)

Combine with honey in equal parts and take 1 teaspoon 3-4 times daily

Lung Ailments

A general lung tonic:

3 parts Coltsfoot leaves

3 parts Horehound leaves

2 parts Angelica root

3 parts Mullein leaves

1 part Vervain leaves

Prepare an infusion of the herbs and with each cupful also eat 1 fresh Garlic clove chopped and mixed with honey. Dosage: 3 cups of the infusion and 3 Garlic cloves per day. (The Garlic clove may be replaced by a Garlic Oil capsule if desired.) If preparing a tincture (dose: 2-5 ml, 3 times per day), add the Garlic as 2 parts to the above formula.

The above formula may be used as an extended course of treatment where general lung weakness or a tendency to chronic lung complaints exists (asthma, bronchitis, pneumonia, pleurisy, emphysema, recurrent colds, chronic cough or bronchial catarrh, etc.).

External treatment for bronchitis, pneumonia or pleurisy:

Angelica leaves

Mullein leaves

Hot poultice or ointment prepared from either or both of the above: apply to chest area, renewing frequently

The following is an outstanding remedy with a long history of use in cases of severe lung weaknesses and/or extreme debility:

2 parts Mullein leaves

1 part Comfrey root

Prepare a combined decoction and infusion of Comfrey and Mullein, and with each cupful also eat 1 fresh Garlic clove chopped and mixed with honey. Dosage: 3 cups of the infusion and 3 Garlic cloves per day. (The Garlic clove may be replaced by a Garlic Oil capsule if desired.) If preparing a tincture, add the Garlic as 1 part to the above formula.

*87/66/5*

Indigestion

2 parts Alfalfa herb

2 parts Peppermint leaves

1 part Ginger root

Infusion: 3 cups per day

Chamomile flowers

Lemon Balm leaves

Peppermint leaves

Infusion of any of the above, alone or in combination: 1/2-1 ñèð as required

For chronic indigestion:

1 part Chamomile flowers

1 part Hop flowers

1 part Lemon Balm leaves

1 part Meadowsweet herb

1 part Dandelion root

1 part Fennel or Anise seed

1 part Angelica root

Infusion: 3 cups per day

Liver and Gall-Bladder Ailments

8 parts Dandelion root

4 parts Vervain leaves

2 parts Lemon Balm leaves

1 part Parsley root

1 part Liquorice root

Combined decoction and infusion: 3 cups per day

This tonic is excellent for the liver and gall-bladder. It is useful in the recovery from hepatitis or jaundice, and for a variety of complaints associated with liver and gall-bladder function: liver congestion, gallbladder inflammation, biliary insufficiency, chronic constipation, sluggish digestion, etc.

Dandelion is unexcelled as a liver tonic and many of the virtues of the above remedy will still be obtained with a simple decoction of the root:

Dandelion root

Decoction: 3 cups per day

*70/66/5*

Hypericum perforatum

Action: Sedative, astringent, analgesic, antiseptic, antibacterial, cholagogue

Systems Affected: Nerves, heart, circulation, stomach, liver, gall-bladder, intestines, kidneys, bladder, general effects on the whole body.

Preparation and Dosage (thrice daily): Dried flowering plant, dose 1-5 grams by infusion.

St John’s Wort has been closely associated with magic and folklore since the ancient Greeks gave it the name hypericon (meaning ‘over or above an apparition’). The leaves and flowers contain oil glands which, when crushed, release a balsamic odour similar to incense: the smell was used to drive away evil spirits and to purify the air.

The yellow flowers turn red when crushed due to the release of the red fluorescent pigment hypericine, and as St John was beheaded and the plant is in full flower on St John’s Day (24 June), in later times it became known as herba Sancti loannis or St John’s Wort.

Besides its magic and folklore associations the plant has definite healing properties and is still widely employed in herbalism and European folk medicine.

St John’s Wort is a perennial rapidly spreading from long runners produced at the base and growing to a height of 90 centimeters. Native to temperate zones of Europe and western Asia, it has naturalized in the Americas and Australasia.

Taken internally the herb stimulates both gastric and bile secretions and is effective in treating uterine pain and irregular menstruation. It improves blood circulation and is of use as a nervine or sedative in conditions characterized by nervousness, excitability and disturbed sleep patterns. It is considered specific for menopausal neurosis and is sometimes used for bedwetting and insomnia in children.

It is one of the most effective agents for healing wounds or burns when applied externally, especially where nerve tissue has been damaged.

The fresh flowers, steeped in olive oil for a fortnight, yield the famed Oil of St John’s Wort, much used by the Crusader knights for healing their battle wounds. The flowers, combined with Chamomile and mixed into melted lard or vegetable oil (with some beeswax added to firm it), make an ointment highly valued for its pain-quelling and healing properties.

Externally, as an oil, ointment, compress or poultice, St John’s Wort is of particular value for all cuts and wounds, bruises, abrasions, burns and scalds, blisters, inflammations, eruptions and rashes. It is also used for neuralgic and rheumatic pain, fibrositis and sciatica. The herb, combined with Hamamelis Water (distilled water of Witch Hazel), makes an excellent soothing and healing lotion for application to cuts and wounds and haemorrhoids.

Modern research indicates the presence of antibacterial and possibly antiviral substances in the plant. An alcohol extract of the flowers dyes silk and wool a violet-red but does not colour cotton.

Cautionary Notes: St John’s Wort should not be used in depressive states. Some reports have indicated that if eaten by light-skinned cattle and sheep, it may cause photosensitization, leading to swelling of the face, irritation of unpigmented skin areas and, in some cases, death. The herb is widely used as an external application but is best used internally only for specific treatment of a particular problem.

*53/66/5*

Glycyrrhiza glabra

Action: Demulcent, expectorant, laxative, anti-inflammatory, antispasmodic, alterative.

Systems Affected: Lungs, stomach, intestines, spleen, liver, kidneys, endocrine system, mucous membranes, general effects on the whole body.

Preparation and Dosage (thrice daily): Dried root (powdered form prepared by infusion; the whole root cut or bruised prepared by decoction), dose 1-4 grams.

Liquorice has been used medicinally since the time of the ancient Assyrians and Egyptians. Both its English name and botanical name are derived from the mediaeval gliquiricia which comes from the Greek glykos (sweet) and riza (root), the name given to it by Dioscorides in recognition of its extremely sweet taste.

The plant is native to southern Europe and Asia Minor. Several species and varieties exist and it is now extensively cultivated in temperate zones. It is official in most national pharmacopoeias. It is one of the most important herbs in Chinese medicine, frequently prescribed in many formulas for its synergizing effect on other herbs.

Liquorice contains substances similar to the adrenocortical hormones and for this reason is beneficial in treating adrenal insufficiency and other glandular problems. Large and frequent doses, however, will exacerbate high blood pressure. It also contains oestrogen-like compounds.

Liquorice is an excellent expectorant for treating coughs and bronchial congestion. It is a soothing and restorative remedy for sore throat and laryngitis, and it is a good mild laxative that can be given to children and those who are debilitated. Its anti-inflammatory action has been used to treat stomach and intestinal ulcers.

In preparing the root it is advisable to remove the bitter outer bark.

Liquorice is often added to herbal mixtures and pharmaceutical preparations to alleviate a bitter or unpleasant taste. It is used to flavour beers such as Guinness, and large quantities are employed in flavouring tobaccos (some contain 10% Liquorice) and confectionery.

Cautionary Notes: Liquorice should not be taken in large or frequent doses or over prolonged periods of time. Large doses may cause sodium retention and potassium loss, leading to high blood pressure, fluid retention, headache and shortness of breath. Those suffering from diabetes, hypertension and related cardiovascular disorders, fluid imbalance, bleeding ulcers, kidney disease or pregnancy disorders should not take Liquorice except under direct professional supervision.

*36/66/5*

Stellana media

Action: Demulcent, emollient, vulnerary, alterative, nutritive tonic, anti-inflammatory, antipyretic, antipruritic.

Systems Affected: Blood, liver, lungs, stomach, intestines, kidneys, bladder, skin.

Preparation and Dosage (thrice daily): Dried flowering plant, dose 1-5 grams by infusion. Fresh or dried leaves and stems applied locally to skin conditions.

A European native, the plant is now naturalized worldwide as a weed, and is considered a curse by many gardeners because of its creeping and twining growth among other plants.

Chickweed is both a valuable healing herb and a good nutritious food which can be eaten raw or cooked in the same way as any other vegetable. Long used by country folk as a fresh vegetable in winter, its seeds also provide food for birds and poultry; hence its name in English, in French (herbe a I’oiseau) and in German (Vogelmiere).

Internally, it is used for inflammatory conditions of the lungs, bowels or stomach. Boiled, eaten and the water drunk freely, it has a soothing and healing influence.

Externally, it is an extremely valuable and reliable remedy for all inflamed and pruritic skin conditions. It can be used safely for wounds, sores, conjunctivitis and styes, dermatitis, eczema and all kinds of skin eruptions or irritations. Bathe the affected parts with a strong infusion at least twice a day and apply Chickweed ointment. The plant can also be taken internally at the same time.

As a poultice, compress or ointment, it is useful for carbuncles, abscesses and indolent ulcers. The ointment alleviates itching and burning around the genitals and anus. In blood poisoning, the infusion taken internally and a poultice applied locally give good results.

The plant is of value in debility, anaemia and rheumatism. It has been claimed that people with general weakness and children suffering from malnutrition ‘will quickly gain strength if this herb is used as a food’. Nutritionally, the plant contains B-complex vitamins and vitamins A and C, plus calcium, iron, sodium, phosphorus, zinc and molybdenum.

Of great value for treating blood toxicity, inflammatory conditions and other characteristically ‘hot’ diseases, Chickweed is a mild herb used for food as well as medicine, and is considered safe to use in large doses whenever needed.

*19/66/5*

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