National Garlic Day - Fighting winter ills and chills

Food Medicine, healthy homes No Responses »

Jun 142012

Fighting winter ills and chills

Well it is that time of year again; we are close to the shortest day and close to planting our garlic. Garlic is planted on the shortest day and harvested on the longest and those of you who have followed my website will know I have talked about garlic before.

I have grown garlic but I have not grown the fine specimens I have seen in some gardens in Cambridge. I think for me it is a situation of not having enough sun for them, so this year I am going to grow mine in a canvas shopping bag. What I hear you say? Well one of the advantages of working in real estate is that I get to meet many gardeners, some that I really envy because of their great skills and some with fantastic ideas.

A gentleman I had the pleasure of meeting last summer lives in a townhouse and therefore not a lot of room to swing a cat, let alone, enough sun where he has the room to grow great garlic so his solution was to grow it in a canvas shopping bag one of those green ones. Now the reason for this was so he could move them around his property to where the sun shone most and maximize exposure. I can tell you they were an enviable size. So this year I am giving it a go. Note: I was very excited about my garlic last year and I thought I had finally cracked it as they were getting so huge well at least some of them, until I finally discovered the big ones were actually leeks somehow getting mixed up with the garlic, funny in retrospect and a little bit at the time.

If you have any more tips on growing garlic please let me know….

Now why I am talking about garlic again? Because garlic is “food medicine” the king of the herbs, and in winter a huge ally for colds and flu. So the use of garlic in your diet now will fortify you from sickness this winter. Kyolic garlic is very good for this reason however nothing is better than the real whole food. As a blood cleanser and for general wellbeing garlic included in your daily cooking is good enough. However for protection against flu and virus the raw product should be taken. That is not so pleasant.

Tip: Immerse a whole glove of fresh garlic in olive oil and swallow, washing down with a full glass of water. Some may say it is a bit hard on the stomach, therefore take with food around meals times. Others will say but what about the smell which does tend to ooze from your pores, try parsley, again hugely important at this time of year because it is full of vitamin C as well as having the ability to actually counter the odour from consuming garlic. Once you have got into the routine of taking garlic in this way the odour actually subsides over time. But it is that odour or the sulphates that are the germ killing active ingredient

If you cannot bare the thought then use Kyolic garlic capsules, easy.

Vitamin C is also very important right now and a major ally in combating winter ills and chills however and this is very important, 3000 miligrams per day is required to ally a cold. I also recommend “Ester C” as the best option from a capsule.

Plants high in vitamin C is anything green or dark green and fresh, watercress being a virtual medicine chest all on its own.

In the Garden

Food Medicine No Responses »

May 032012

THE HUMBLE APPLE TREE

The first star in our armoury of home grown health allies is the apple tree. Remember the saying, “An apple a day keeps the doctor away”?

“If you could plant only one tree in your garden it should be an apple.”

Says famous French herbalist Maurice Messegue.

From an apple tree you can eat the fruit fresh, preserve by drying or boiling, and make sauce as well as apple cider vinegar which is reputed to be one of the world’s first medicines.

An apple tree is a must. If you have enough room plant an early, a medium and a late fruiting variety for a longer season. You can plant your fruit trees on the border of your section as close as 2 metres apart; the branches will tangle into each other which has the advantage of keeping the birds away even if you need a ladder to reach the fruit.

Another way is to train your apple tree on to a trellis which will flatten out the branches – in this way your fruit tree can double as a good border fence; or up against a north facing wall of your house or shed or other high retaining wall.

Take advantage of any north facing area in your garden to maximise the most of the sunlight; also consider terracing, placing lower growing plants to the front and progressively taller plants at the rear.

Remember that you can prune trees to fit your space. However in the small home garden where space is limited you need to think outside the square. I recently purchased a loquat tree, the fruit is delicious, however it does not travel well hence it is not the sort of fruit available in the supermarket. They crop in spring, are ever green and flower in winter. Give your loquat a sheltered sunny area with room to grow from 2 – 6 metres in height.

The beauty of growing your own fruit is that you don’t have to stick to the commercial varieties, which are chosen because they travel well – not because they are the tastiest.

When pruning fruit trees the general rule is the more upright the branch the more vigorous it will be. The greatest plant growth is at the top- most trees will survive very well without pruning at all with the exception of peaches which fruit on the previous year’s growth and need to be pruned to get a good crop. Plants photosynthesise through their leaves; remember this whenever you are tempted to prune.

Consider planting nut trees as well. While a walnut tree is far too big for most gardens the hazelnut tree can be trained into a hedge. I have also seen a variety of walnut that can be grown in a hedge row- it pays to shop around. Nuts as a source of protein are great in the diet; nuts that are picked from your own tree are far superior to anything you can buy because the oils in nuts start to deteriorate as soon as they are picked.

Berries are valuable to home growers as they are low growing and crop quickly. Shelter them from frosts to help get them growing quickly in spring. Most berries can be dried except for strawberries. Plant your strawberries around your fruit trees – they prefer an acid soil and can get each year’s leaf litter this way. Pine needle mulch is excellent and remember to shelter them from full summer sun. While many people grow strawberries with black polythene this can be too hot in the height of summer. Alpine strawberries can be divided and don’t have runners. They produce in the winter, not as tasty as the regular varieties, they produce a small white fruit, but do well as an under growth around your fruit trees. You will need at least 50 plants of both varieties for a good feed once or twice a week.

Apple cider vinegar can be used in your house hold cleaning especially if infused with a bunch of aromatic antibacterial herbs such as lavender, mint, thyme, garlic, rosemary and adding many more beneficial germ killing allies that grow in your garden.

Apple cider vinegar is an old folk remedy claimed to be beneficial in treating a long list of ailments. A great detoxifier, for those suffering from arthritis, rheumatism or gout. A guard against osteoporosis, acid reflux, heartburn and gas formation; lowers blood pressure and cholesterol, thins thickened blood, prevents cancer, destroys infection, relieves night time cramps, soothes sprained muscles, eases headaches, relieves corns, callas, athletes foot, insect bites and sunburn; a remedy for urinary tract problems, destroys bacteria in food, detoxifies fruit and vegetable sprays, assists in digestion and weight control, maintains memory and protects the mind from aging.

Vinegar is said to have been used for 10,000 years. The Babylonians first converted wine into vinegar in 5000 BC using date palms, grapes and figs believing in its exceptional healing properties. Hippocrates used vinegar as an antibiotic. Samurai warriors used vinegar as a tonic for strength and power. During the US Civil War, soldiers used vinegar to prevent gastric upset and as a treatment for various ailments including pneumonia and scurvy. It was used to treat wounds during World War 1.

Modern medical research identifies beta-carotene in apple cider vinegar as that which destroys free radicals in the body. Free radicals are involved in the aging and mutation of tissues and in destroying the immune system. Apple cider vinegar’s beta-carotene is said to be in a ‘natural, easy to digest form’.

Pectin found in apples works through the digestive system binding to cholesterol and removing it from the body. US studies have shown pectin also protects us from the ravages of pollution, binding to heavy metals such as lead or mercury in the body and carrying them safely out. Malic and tartaric acids in apples help neutralize the acid by-products of digestion, and help your body to cope with excess protein or rich fatty food.

In a fascinating series of tests described by Jean Carper in, “The Food Pharmacy”, virologist Dr Jack Konowalchuk and colleague Joan Speirs from Canada’s Bureau of Microbial Hazards exposed a wide range of viruses in tissue cell cultures to a number of fruit juices including blueberry, cranberry, grape, plum, pomegranate, raspberry, strawberry and apple juice, taken off a supermarket shelf. After 24 hours almost none of the viruses survived. The researchers remained unsure just what substance in the apple – pulp or juice or skin had had this effect – certainly they’re present even in commercial juice.

Probably one of our biggest health concerns with many people today is acid reflux and heartburn from pour digestion. If left to escalate this will only cause more health problems. The most useful reason for drinking ACV daily is its ability to neutralise an over acid stomach. Many people suffer from acid reflux and heartburn with little or no relief from prescription drugs and I find the method of action is disputable. Drugs such as Losac stop hydrochloric acid production which in turn eliminates the symptoms but hydrochloric acid breaks down food and absorbs nutrients; – to stop hydrochloric acid production is completely wrong. ACV on the other hand is reputed to stop acid reflux almost immediately, because it causes your pH levels to become more alkaline. Acidic pH balance will discourage bacteria, yeast and fungal growth and prevent poisons from reaching the systems of the body.

ACV will also improve the health of dairy cows, horses, dogs and other animals by reducing common infections; is an aid in whelping, improves stamina, prevents muscle fatigue after exercise, increases resistance to disease, reduces intestinal and faecal odours and protects against food poisoning.

You may feel inclined to make your very own ACV; there are plenty of recipes on the internet and I strongly suggest you google ‘Organic apple cider vinegar’. Although some sights may urge you to boil your vinegar; nothing will be as beneficial as the raw food with the live mother included. The mother is the jelly-like sediment, which can be saved and used in the next batch to get everything started.

Consider making or purchasing organic apple cider vinegar to make your own household cleaning agents as well as preserving other beneficial herbs to use in cleaning, cooking and cosmetics. We can do this by making tinctures which is a way of extracting beneficial constituents from selected herbs.

How to make a tincture for home use

Chop the fresh or dried herb and place in a clean, sterilized jar - pour over ACV to cover herb
Seal jar with a plastic lid and place in a dark place for 2 – 6 weeks
Check and shake jar daily to ensure herb material is well covered by ACV
Remove plant material and discard onto your compost heap
Place remaining infused ACV into a sterilized bottle with a non metal lid, and label

All preparations should have the following information on your label:

Name of plant material used
Type of preparation process
Date of preparation and date of bottling as well as the expiry date

Vinegar tinctures keep up to 2 years.

Do not use the boiling vinegar, use only organic apple cider vinegar from your health food store or local apple growers.

Do not use metal caps as these will corrode.

Vinegars can be used as a medicinal preparation or in cooking, cleaning and salads.

Get some Zing in your diet

Food Medicine No Responses »

Feb 282012

GINGER

FAMILY: ZINGIBERACEAE

Zingiber officinalis

Although ginger has been cultivated for thousands of years in India and China, there are reports of it being used by Romans as far back as the second century as a taxable imported item. In France it was used around the 1200s and made the journey across the English Channel where it was warmly received as a culinary spice, second in popularity to pepper. One pound of ginger was the equivalent to the price of one sheep.

Ginger is a perennial herb that stimulates circulation to every area of your body from the tips of your toes to the top of your head and to the tips of your fingers ginger will warm the entire you in doing so ginger will promote perspiration and reduce body temperature.

This wonderful herb is used as a companion herb aiding the absorption and distribution of other herbs to spread through the body at a faster rate.

Ginger is a valuable herb that thrives in most parts of southern Asia, Jamaica, Nigeria, and the West Indies.

Growing Ginger:

Ginger is a tropical plant that thrives in fertile, moist and well-drained soil.

The commercial ginger plant doesn’t flower or bear fruit and isn’t very large growing no more than 4-5 feet in height. The leaves are grass like and up to a foot long. Ginger requires a lot of water and partial shade to grow. In commercial growing, the rhizome is broken up and planted about two inches below the surface of the soil about a foot and a half apart from each other. The herbaceous ginger plant grows in a clump and spreads slowly by rhizomes.

Harvesting Ginger:

In small herbal gardens, a garden fork is ideal. When the rhizomes reach 4 to 7 months of age they’re ready to be used for fresh preparations. Allowing the ginger root to mature slightly longer, 8 to 9 months will produce a root that is more pungent and ideal for dried preparations.

Ginger & China:

In China today, half of all herbal prescriptions contain some form of ginger. According to Chinese medicine, there is a huge difference between fresh and dried types of ginger. The fresh root is called Sheng-jiang and is used to chase away pathogens due to its ability to induce sweating. It expels cold, relieves nausea and sweeps away toxic waste.

Fresh ginger root is what you’ll find the most beneficial in easing your colds and flu symptoms. One whiff of a fresh ginger root will have you starting onto your road to recovery. It’s a distinctive scent, highly aromatic, and images of far off lands might come to mind. Once it’s consumed, it radiates outwards, warming your body and clearing away your illness. Fresh ginger can be added to food or brewed into a tea.

Dried ginger root, Gan-jiang, also removes cold, and is useful for stomach pain, diarrhea due to cold deficiency, coughs and rheumatism.

Both fresh and dried roots are certified drugs of the modern Chinese pharmacopoeia, as is a liquid extract and tincture of

Ginger for Seasoning & Baking:

Whether fresh or ground, ginger is a marvelous spice as well as a delicious non-alcoholic beverage. Ginger used in baking livens up your baking, in biscuits, cakes, muffins, and breads.

The fabulous ginger root has a spicy flavor that perks up native Chinese, Caribbean, Thai, Indian, Japanese and North African dishes.

Ginger contains a high level of enzymes that break down meat, similar to our own natural stomach enzymes. Ginger can be used as a meat tenderizer.

Crystallized ginger is a popular confectionary, and ginger beer [or ale] is a tasty beverage with stomach-soothing properties.

Ginger helps balance your diet. Too many cooling foods, such as vegetables, need a counter balance. Ginger is known in all forms of Eastern medicine as a warming herb.

Ginger for Colds & Flu:

In the wintertime, many people suffer form colds and flu. Chinese medicine refers to this form of sickness as “invading cold” or “invading damp” which means that the system has been assailed by the cold weather. Whether in the form of: influenza, chills, coughs, or bronchitis, this is a condition that lasts far too long for anyone. Herbal help can be found as close to you as your spice rack or local grocery store.

Ginger Relieves Motion/Morning Sickness:

Whether a person is carsick, airsick, and seasick or has morning sickness, ginger is one of the most effective herbal remedies to get rid of that queasy feeling.

Other Known Uses:

If a person has exercised too much or suffers from arthritis or rheumatism, ginger has been known to ease inflammation of the joints and muscle tissue. Due to its tremendous circulation-increasing qualities, ginger is thought to improve the complexion. Ginger has reduced nervousness, eased tendonitis, and helped sore throats return to normal. Studies demonstrate that ginger can lower cholesterol levels by reducing cholesterol absorption in the blood and liver.

In the West African country of Senegal, women wore belts containing ginger roots to arouse their partner’s desire. “For centuries, ginger has been used in love rituals throughout Asia and the South Pacific. Originally introduced as an exotic condiment in Europe, ginger was soon used for both medicinal as well as amatory purposes.

Ginger will help in vertigo because of its ability to stimulate circulation to all areas of the brain and as a calming digestive aid useful for flatulence and colic. Ginger will relieve sore throats when used as a gargle.

Externally ginger is the base of many, muscle-sprain, rheumatic and circulatory treatments.

Ginger is also known as the herbal aspirin as a circulatory stimulant, antispasmodic and vaso-dilatory herb ginger has been known to find the hot spots and blockages in the body.

Extensive research has been done on ginger with particular interest in anti-emetic, anti-inflammatory and anti-platelet properties.

Use ginger for motion sickness, ginger given as a powder 25minutes before departure.

1g of ginger given at the time of pre-medication prior to surgery, will reduce post surgery nausea and vomiting. Ginger is considered a warming herb studies have shown a thermogenic effect normalizing body temperature. Use ginger to stimulate digestion especially in cold digestive conditions and to enhance the action of other herbs.

Ginger is safe to take especially useful in cases of nausea in pregnancy.

In the kitchen: Ginger tea: Take a piece of fresh ginger about the size of a one inch square block, dice thinly and place in a cup. Pour over boiling water allow to infuse for 5 minutes. Cool and drink. If you find this to strong add honey and sip. Any sore point in the body, or any blockage point, will soon warm up. Fresh ginger can definitely be added to your daily diet, add to soups, casseroles and stir-fries.

Ginger compress

The ginger compress takes a few minutes to prepare. It makes few demands on its user is painless and rather pleasant. Ginger is an excellent pain reliever and will reduce inflammation. Even internal organs and the body’s internal condition in general will benefit from this treatment. The ginger compress will become a friend on which you can always depend.

Take 8 cups (250ml = 2L) water and add 5 ounces of grated ginger to a pot and heat water to 70 degrees. Do not boil, cook until the water turns a pale yellow in colour, strain and gently squeeze out the plant material and discard this on to your compost heap. Soak a towel in the water solution and apply to affected area of the skin.

The soaked towel should be as hot as the patient can tolerate. Keep changing the towel to keep a constant temperature on the skin. The same water may be used for 24 hours.

Eventually the skin should become red when this happens the compress is no longer necessary.

People with a strong constitution will redden in about 10 minutes, whereas weaker patients take 20-30 minutes.

Red skin indicates that good circulation has been promoted to the affected area.

Pain will be relieved as the blood starts flowing through the vessels and efficient circulation is established.

Surface problems such as arthritis, bruising and inflammation can easily be cured using this method.

Ginger foot Bath – The function of the ginger bath is to promote circulation. Bathing in fragrant ginger is a luxury as well as a recipe for getting better. When the feet become hot and red the entire body circulation will improve. Seriously ill patients who are bed ridden can remain on their backs and place their feet in the bowl containing the ginger mixture.

The recipe for the ginger bath is the same as the ginger compress however you need to double it for a satisfactory foot bath. This bath is very useful to warm a chilled patient and for any arthritic pain in the body and also good for gout and bursitis which is calcification of the joints

In the bath: A combination of dried ginger powder, seaweed and oats in equal parts wrapped in a cheese cloth or a tea bag will invigorate and nourish the skin for a silky smooth luxurious feeling after your bath. .

Ginger oil

Grate fresh ginger root into a jar and cover with olive oil. Infuse oil for a few days shaking bottle daily. Squeeze out plant material and reserve oil into a dark coloured bottle. You will note that the ginger juice will separate from the oil. Shake the bottle before use. Massage the oil into any sore spots to increase circulation, use for aches, pain and inflammation. Ginger oil added to any other external preparation for aches and pain will enhance its actions.

ARE YOU GETTING YOUR OATS?

Food Medicine 31 Responses »

Jan 312012

ARE YOU GETTING YOUR OATS?

OATS

FAMILY: POACEAE

Avena sativa

I love porridge and have it daily all year round for breakfast. I have been known to take it

on holiday with me and to have it for lunch if I missed out at breakfast time. I love the

flavour, texture, price and it only takes minutes to cook about the same time as two pieces

of vogel’s bread to toast

The oats in grain are energizing while the straw is sedating. Native to Northern Europe

Oats has been cultivated since classical times as early as 2000 B.C. This ancient cereal

grass was a staple food for northern Europeans and the Scots. It is also an important food

for livestock. Oats are grown commercially, from seed, in cooler areas of Australia and

New Zealand. They are high in fibre and protein including amino acids and low in

calories and fat. Vitamins: A, C and B complex, including thiamine, riboflavin, niacin,

folic acid, B6, E and K. Minerals: Silicon, calcium, iron, potassium and phosphorus.

Oats are widely used in human foods, animal feeds and livestock forages around the

world. Tinctures and extracts of oat straw are readily available in Europe as a nervous

system restorative, to assist convalescence and to strengthen a weakened constitution.

Oat straw is also used in Europe to treat shingles, herpes zoster, herpes simplex and

neurasthenia.

Green oat grass (the grass before it matures into oat straw), like other grasses, is rich in

vitamins including A, B, C, E, K and pantothenic acid and minerals, including iron

(39mg/Kg dry weight), manganese (8.5mg) and zinc (19.2mg), silicon dioxide (2%),

calcium, magnesium, phosphorus and potassium. As such, green oat grass juice can be

used to treat debility.

Studies have been conducted on oat grass extract researchers discovered an influence of

the herb on reproductive hormones, including luteinizing hormone. Perhaps that explains

the old saying “to sew your wild oats” oat grass is also rich in protein, approximately

30%, and contains all the essential amino acids along with chlorophyll, flavonoids,

lecithin and enzymes. This abundance of nutrients has made oat grass a popular tonic for

treating debility and convalescence when taken as a juice. Oat grass is also extremely rich

in antioxidants, including polyphenols and one powerful antioxidant called tricin.

Current research on oats focuses on the compound, beta-glucan, that has been shown to

stimulate the immune system.

To summarize, green oat grass is rich in protein, approximately 30%, and contains all the

essential amino acids along with chlorophyll, flavonoids, lecithin and enzymes.

Oat-straw is a cardio-tonic for good heart function an anti-depressant that restores the

nervous system, cleansing and detoxifying useful for its anti-aging, antioxidant effects

and cellular regeneration.

Externally where there is dry skin, burns, itching, hives, eczema and wounds. High in

silica oats is an aid to skin, hair, connective tissue, muscle tone and function and local

tissue healing.

How to extract the silica from Oatstraw:

To make a decoction take one handful of oatstraw place in a pot with 1 litre of water and

bring to the boil. Reduce heat and simmer for 20 minutes to obtain the silica content from

oatstraw it is necessary to do a decoction in this manner. For a good winter drink try

oatstraw decoction fresh ginger root, lemon juice and honey to taste.

Consider a combination of oats and oatstraw in your body creams a decoction blended in

with one or two drops of your favourite essential oil or other favourite herbs chamomile,

mint, pineapple sage, thyme, lavender and dried orange peel, lemon peel, cloves, star

anise and aqueous cream. Mix and match to make an aromatic bath bag and bathe in the

beneficial mix.

Real Herbal Tea

Food Medicine 1 Response »

Jan 232012

Real herbal tea

I have had plenty of great feedback and I appreciate it. Thank you all for your encouragement.

However I do want to clear up this issue of herbal tea. Specifically, it’s medicinal value. If it comes in a tea bag or a can then it is most likely a pleasent enough product but not medicinal. While the product will exhalt the medicinal value of the herb correctly, for it to be truly medicinal one must take it as an infusion.

Just to confuse you a little more, a herbal tea bag of Chamomile for instance is most definately medicinal especially for an eye wash or taken to calm the nerves and aid sleep, because Chamomile only needs a short infusion time and is the exception to the rule.

If you want something that is medicinal then you need an Infusion which is quiet different.

Generally, a herbal infusion is as below:

Summary of Infusion Data
	Plant PartRoots/barks Leaves Flowers Seeds/berries	Amount1 oz/30 g. 1 oz/30 g. 1 oz/30 g. 1 oz/30 g.	Jar/Waterpint/500 ml quart/liter quart/liter pint/500 ml	Length of Infusion8 hours minimum 4 hours minimum 2 hours minimum 30 min. minimum

( Please note this graph is taken from Susun Weeds web-site) www.susunweed.com

Susun Weed is very highly reguarded in the world of herbs and herbal medicine. She has been a teacher for many years and dedicated her life to helping others. I guarantee you, you will find her information factual and informative and correct.

As I have experienced, there are alot of people on the internet focusing on neish markets, marketing a product they know nothing about, all in the aid of getting rich quick, they are only there to get your money and it is hard to know who to trust. However when you come across someone giving information for free they have nothing to gain other than the gift of sharing, is that so hard to believe! I think not.

more on Calendula | Calendula, Calendula ointment

Food Medicine 42 Responses »

Dec 012011

More on Calendula……….

This is seriously one of the most important things I have ever done……

Some time ago now, the beginning of last year to be precise, I approached a local primary school here in Cambridge with my idea! My dream really, because I am busy in real estate now I needed to pass on some knowledge of the wonderful world of herbs and herbal medicine. My plan was to approach a local primary school and offer to teach some children how to make Calendula ointment.

So off I went, arranged an appointment with the principle and presented my idea which would teach the children how to grow Calendula flowers, how to harvest the flowers and how to make the ointment. As fate would have it the school had just the group of young boys who would be perfect for this enterprise, they were, as the school described, “Young Entrepreneurs’,” an enthusiastic group of 9 year old boys that merely needed some direction for a business enterprise that they were planning.

We got to work the first thing was to give them some plants to grow in their vege garden, which is another reason I chose Calendula because it is such a great companion plant, protecting other plants from many common pests and diseases. The boys were very receptive and the future entrepreneurs took hold of this concept and really got involved. Next was to teach them how to harvest the flowers and dry them, infuse the flowers in oil and then to make the ointment.

Along the way the boys took on the more difficult job of building a business. Making labels for the ointment, making promotional flyers and promoting the product for sale, for this they had the help of some very experienced local business people.

Today I was invited along to the school, along with the original boys who started this group (who have moved onto intermediate now) and the business men to see just how far they have come.

They have made excellent progress, a stunning new label and information flyer for their product, a venue to sell their product locally, a list of new customers and the local newspaper there to promote their Calendula ointment. I couldn’t be more proud of them and a wee pat on the back for following thru on an idea.

Now should you want to purchase this wonderful ointment that is a cure for any cuts, abrasions, bruising, nappy rash, cradle cap, lip balm, varicose veins, you name it all round cure all then all you have to do is contact: Sharyn Douglas at: Sharyn@cambridgeprimary.co.nz

More on Calendula? Just have a look at this web-site in the archives

Ask the doctor | Herbal medicine, herbs, calendula

Food Medicine, healthy homes 48 Responses »

Nov 042011

Ask the doctor: Herbs, Herbal Medicine, Calendula.

Ask the doctor is an addition to my sight that I cannot ignore because its a huge part of me. If you have read my About page and more about me then you will know I am passionate about healthy living. My back ground is in the health industry and before coming to real estate I worked for many years in the pursuit of good health for my patients using common herbs. Herbal medicine is the oldest form of medicine on our planet and is still practised today all over the world, infact the World Health Organisation approves the use of herbal medicine. Herbal medicine is Safe, low cost and kind to our environment.

Sometimes there are things we just need to share and the first of a long list of herbs I wish to share with you is Calendula. Over the years Calendula has been a great friend in the garden and my medicine cabinet.

The following information is from my book FOOD MEDICINE . Which is available to purchase as an e-book download for NZ$10.00.

Herbs, Herbal medicine, Calendula

CALENDULA

MARIGOLD -Calendula officinalis

This herb is known as the “weather forecaster” - if the petals are still closed at 7 am then it will rain.

Strictly the herbal marigold is the single variety with 2-3 flat rows of petals surrounding a brownish circular centre. The branching stem and oval leaves are pale green, slightly hairy and sticky to touch, with a strong odour. The tap root is white and fleshy. The seeds of Calendula cover all possibilities, the outer seeds being crescent shaped burrs, good for latching on to passing animals or humans, then a circle of crescent moon shaped seeds and circular ones in the centre.

Calendula is an annual – easy to grow from seed with a 4-14 day germination period but once established will readily self-seed. I planted two calendula plants a couple of years ago – now I have hundreds.

Happy to grow all year round Calndula is frost resistant. Calendula enjoys a sunny situation and good garden soil. This is a plant that enjoys harvesting – nipping the flower heads away encourages the plant to bush and flower even more profusely.

NB: not to be confused with French marigold.

CALENDULA IS AN EXCELLENT COMPANION PLANT

Marigolds with everything!

Marigolds are stronger in power than calendula, so will kill twitch grass (a pest in NZ) couch grass, nematode and eel worm. It is another good companion for potatoes and general pest deterrence.

The roots of marigold give off a substance which drives away the eel worm. They are therefore good to plant near potato tomato and roses.

Dogs won’t cock their leg against pots which contain calendula.

A clump or border is useful in any vegetable garden giving protection to all your yummy growing food.

While your calendula plant is not as strong as marigold, having both in the garden as you can see, is essential to the health and wellbeing of your growing vegetables. However Calendula is also a food and a medicine. I should say food medicine.

NOT MARIGOLDS

Before we go any further, are we quite clear about the difference between calendula (herbal marigold) and common French marigold? If so carry on reading. If not just take some time to quickly revise this section so far.

CALENDULA IN YOUR DAILY DIET

Who would have thought using this herb in your daily diet would be of benefit to your health?

Parts used: orange petals (leaves can be used but not very effective).

Internally calendula is beneficial for stomach and duodenal ulcers – has an antiseptic effect on the liver and gallbladder; calendula is known as a ‘liver tonic’.

Calendula has been used in herbal medicines for viral infections of the liver and other liver disorders and for ailments of veins, arteries and capillary haemorrhage. Calendula is also effective in delaying menstruation and normalising the menstrual cycle. It is a must in body lotions especially if you have varicose veins. Externally calendula is an excellent herb for skin problems: inflammation, infection, bruising, cuts, ulcers, slow healing wounds, minor burns, oily skin, scalds, warts and eczema.

Also used as a lotion, poultice or compress – we will learn about these later.

However calendula can simply just be part of your daily diet in an herbal tea, or in salads, baking and hot dishes.

DRYING CALENDULA PETALS

To dry calendula petals it is best to collect them after it has rained, once the petals have dried in the sun. Always collect herbs once all moisture from dew and rain has gone.

Collect the full flower head by nipping it with your fingers just under the base. Place them evenly without touching on a tray. Place in a dry airy cupboard. While the sun is still shining I might place them in the sun for the day then remove them to my hot water cupboard. They will take 2-3 days to completely dry out. If you have a dehydrator place on trays as above then put dehydrator on low for 2 hours and medium for 2 hours. When plants are completely dry put in a brown paper bag and store in a dark, dry place.

Calendula is unique when drying- you will find this herb loses its colour fast in just 3-4 weeks, so take this into consideration when drying the plant for your purposes.

The petals may be added with other tasty herbs for teas, good on their own but benefit from other flavours.

The following recipes give some versatile examples.

CALENDULA RICE

1 chopped onion

1 tbsp of oil

400gm rice

1 pint vegetable stock

Salt

1 tsp chopped fresh rosemary

2-3 tbsp calendula petals

grated cheese

a little butter

Finely chop onion and sauté in oil. Add rice and sauté again. Add stock, salt and rosemary. Simmer until rice is cooked. Drain and fluff rice. Add calendula and serve with grated cheese and a dot of butter. Use hot or cold in a salad with added herbs finely chopped fresh from the garden, for example parsley, lemon balm and spring onions.

SCRAMBLED EGGS with CALENDULA

4 eggs

milk

parsley

chives

petals from 2 calendula flowers

cheese

Scramble eggs in the normal manner. I am one of those annoying cooks that measure by dollops – a dollop of this and a dollop of that.

So scrambled eggs for two would be as follows:

Crack 4 eggs into a pot and add a dollop of milk ( I would say ¼ a cup), salt and ground pepper to taste. Mix and fluff the mixture creating plenty of air and place pot on a low heat.

Blend in chives and parsley, again using dollop proportions.

Gently force a wooden spoon along the bottom of your pot gently moving the solid egg around to allow the runny mixture to cook. Take off the heat and add calendula petals and cover with grated cheese. Place pot under grill to melt and brown cheese and finally cook surface of egg mixture. This also helps lift the mixture from the bottom of the pot and it will rise. No runny scrambled eggs in this house.

Turn out on to toasted bread and serve garnished with a calendula flower. YUM!!!!

I will also add Cajun spices or hot piripiri seasoning, (both Masterfood products from any supermarket) to zest this up a bit. Of course this will depend on who is eating it.

CALENDULA BISCUITS

120 grams butter

1 beaten egg

2 tsp baking powder

56 grams of raw sugar

2 cups flour

2 heads of calendula petals dried and ground

Cream butter and sugar, add egg and beat until fluffy. Add flour, baking powder and petals and knead into a long roll on baking paper.

Fold baking paper around mixture and roll into even long tube. Freeze for 20 minutes to cool. This mixture can be taken from the freezer any time you wish to quickly make a batch.

Remove from freezer and slice from the roll. Place on baking paper and cook at 200° for 15 minutes.

If desired, when cooked these can be dipped in melted chocolate as icing.

Trust me; good quality chocolate has proven health benefits.

GOLDEN SAUCE

Blend together one egg, ½ cup of softened butter, ½ cup of sugar, 1 cup calendula petals and the zest and juice of one orange.

Add a dollop of boiling water if required to get a smooth consistency and heat gently until thick.

Pour over fresh fruit salad of choice and serve. This mix can be poured over hot spongy pudding as well.

ORANGE VODKA JELLY

Get inventive with calendula in your desserts as well.

Place the petals in orange jelly made with equal or not so equal parts of water and alcohol to your taste – for example a good nip of vodka placed in before the jelly sets; goes great with pineapple of course.

Measure equal parts of whipped cream and sour cream with 1tblsp of sugar and blend until firm. Fold in passion fruit pulp and calendula petals to pour over your jelly.

INFUSIONS

Infusions are the easiest way to use herbs and are made like an ordinary tea. Infusions are simple to make and can be very effective.

Making an infusion is an excellent way for you to participate in your own treatment. This is a concept we may have lost touch with because we tend to depend solely on our health care professional to manage our health.

Calendula as mentioned is a liver tonic. As well as other properties in this plant calendula should be considered where there is infection and inflammation in the digestive tract, being particularly beneficial in stomach and duodenal ulcers. Calendula aids gallbladder function as it has an antiseptic effect on the liver and gallbladder. Use for gastric ulceration, jaundice, hepatitis, indigestion, liver congestion, anorexia, constipation and mastitis.

An infusion may be taken hot or cold depending on the reasons for your use. Hot infusions are best taken where there are colds, flu and respiratory congestion. Cold infusions help cool heated situations. (To cool and refresh).

Standard infusions are made by pouring boiled water over the herb in a glass or china pot and leaving to infuse for 10 minutes. Drain out the herb and store the tea in a covered jug in a cool place. In the case of calendula being a light weight herb, 2 grams of dried herb would be required for a medicinal preparation. Please note that fresh herbs contain large amounts of water therefore I would suggest doubling the recommended dose.

COMPRESS

Take a soft cotton or linen cloth and soak in a hot or cold herbal infusion.

For calendula a compress can be made for varicose veins, chilblains, athlete’s foot, conjunctivitis, cold sores, sunburn, periodontal disease (mouthwash), broken capillaries.

POULTICE

A poultice is similar to a compress but is made from the herbs rather than from an extract of herbs. Simmer 2gm of chopped herb, just covered in water, for 10 minutes, cool and put aside.

Scoop up and wrap the herb in gauze and place this on affected area. Remember to place a little oil over the area first as this will stop the herb from sticking. Replace the poultice with fresh moist extract as it dries.

CALENDULA OINTMENT

“MY LITTLE POT OF GOLD”

Every home should have calendula ointment in the medicine cabinet for day to day first aid. Use for babies’ skin conditions and nappy rash, all wounds and inflamed lesions, boils, chilblains, fungal infection, bruises, eczema, acne, and the best lip balm ever.

N.B. Freshly dried calendula should be a very deep orange – anything paler will not be as strong; remember it only takes about 3 weeks to start to deteriorate.

To make an oil lotion or ointment, place freshly dried herb in a sterilised jar and cover with oil. I generally use olive oil; however other good quality oils can be used.

Seal and label jar with the name of the herb, the date you made it and count six weeks for the date that it will be ready to process.

Place in a sunny spot – this herb seems to soak up sun rays and just loves a sunny position. Generally I put it someplace where I will see it every day and remember to shake the bottle. It is important not to allow any of the plant material to get dry.

After six weeks your herb is ready to use as an oil lotion, or simply to make into ointment.

Drain oil into a pot squeezing excess through a sieve. Plant material may be added to your compost heap. Add beeswax (which may be bought from a chemist or from a local honey maker) to oil and place on very low heat to melt the beeswax. Pour into a sterilised jar and cool. Very simple.

I use about 2 parts oil to 1 part beeswax.

If your ointment is too hard, reheat and add a little more oil. If not hard enough, reheat and add a little more beeswax. In this medium your ointment will last for years. A great gift for friends and no product will ever be as good as your own handmade with love. I also add a little of my favourite essential oil for aromatherapy.

CALENDULA CREAM

I use calendula cream for daily moisturising. You can experiment and come up with your very own combination for your skin or to suit your tastes.

Ingredients: Aqueous cream, calendula oil, herbal infusion (chamomile or comfrey root will be great here) and your choice of essential oils for fragrance.

Herbal infusion: bring water to boil, pour over herb and infuse for 10 minutes, as a general rule. However if you are using roots, leave to infuse longer – chamomile is ready in 5 minutes. You could also consider an infusion of oats or seaweed – about 1 tablespoon per cup, which gives a very smooth nutrient filled cream.

Aqueous cream can be purchased from any chemist – I have also seen it on supermarket shelves.

Blend together 3 parts aqueous cream, 1 part calendula oil, 2 parts herbal infusion and a few drops of essential oil. I find aqueous cream is a great base. It is very easy to blend and it is astounding how much liquid you can actually blend in; so you can make a heavier face cream or a lighter weight body lotion just by adding more infusion.

I find a pump bottle ideal for this cream, which will keep for several months.

More and more people these days use aqueous cream instead of soap due to eczema or other sensitive skin conditions. With the added nutrients in the above recipe you will benefit even more. I find the practice of using aqueous cream straight from the container a health hazard when you wash your hands after going to the toilet. I would rather use a pump bottle than dipping my hands into the pot over and over again.

Shopping around these days for organic and natural skin care can be a worry, as a product need only contain one organic component to be called organic. Price is no indication of the quality of the product you buy either. Packaging does not make the product better and the brand name does not make the product better. These may help to sell the product and influence the consumer into buying it. However making your own is not only cost effective but you are getting the exact product you want.

Be wary when buying hand and body creams especially the ones that are white in appearance, even though the label says it has calendula in it. Bleach can also be a component. When I queried a white cream that also boasted the medicinal properties of manuka honey and calendula, I was told it is a consumer preference to have a pure white cream. The consumer would rather not see colour as this is not as aesthetically pleasing and does not indicate purity unless it is pure white.

However I do have to wonder if that product still has any of the advertised medicinal benefits of manuka honey and calendula left.

For more information on Herbs, Herbal medicine and Calendula watch this sight!!! Book is available on request.