I am not really sure where the 20 days went without a single post and a grand total of 5 twitters to show for it. I guess I can only blame the incredible combination of my new job overlapping with my old one and lots of my free time actually spent doing things that don't involve computers in any way shape or form. I do not promise more regular posting from here on in however, I will try to make blogging again part of my schedule.
I am excited for fall, though a little sad to see that summer is fading since I didn't get to really enjoy it as much as I would have liked -we just didn't have as many hot days as usual this year. Its been cold and rainy the last few days and I am in that strange place working leaves you where you are anxious for next weekend, yet wishing time wouldn't run away so fast.
I need to start thinking about packing for the move next week. I am so exited about our new apartment, but its hard for me to get exited for packing just yet. Actually watching my friends pack for their camping trip thursday night helped a little. I am sure by wednesday I will be more in the mood. But since we will likely just be moving one pickup truck load and then trickling everything in by car its not like it really matters if everything is boxed and ready. Heck half our stuff is still in boxes from a year and a half ago! I think once I have signed the lease and really know we are going to live there will make it less of a chore :)
I will start thinking about an herb for fall. Stay tuned!
Saturday, August 23, 2008
Sunday, August 3, 2008
Augustly Robust Digestion
I noticed today that August is in the air, but so is fall which I really don't understand since they aren't usually friends. I wish that fall would go back to his room and leave us be till September arrives, but alas and alack the weird weather of 2008 persists. In keeping with weird choices I have decided to not go with an obvious herb for August but am settling on a beautiful blue flowered herbaceous plant called gentian (Gentiana lutea). My mom planted a gentian last year and this year it is actually blooming and its quite pretty.
Gentian is in the family named after itself Gentianaceae. The part of gentian used is the root and rhizome. (which means I will not probably be harvesting any this year so that the plant has a few years to establish itself before I start dividing roots-luckily a little gentian root goes a long way!) Gentians main action is as a bitter, it is also a sialagogue* (meaning it makes you salivate), hepatic, cholagogue, antihelmintic, and an emmenagogue. Bitters are herbs that aid in digestion via the stimulation of many or all digestive juices. Bitters actually work through the tongues response to bitter taste. The tongue tells the body to increase secretions of saliva (sialagogue), gastric juices (HCL, pepsin etc.), and bile (cholagogue). It also accelerates the stomachs ability to empty. Gentian is most commonly used as a general appetite stimulant and digestive aid and is used for people with sluggish digestion, acid reflux and flatulence. It can be helpful for people that are generally sluggish, have lost their appetite (anorexia, depression), jaundice and liver dysfunction or congestion (Do not use for gallstones, the moving/stimulating nature of gentian can cause gallstones to become lodged in the hepatic portal). Bitters also stimulate te self repair mechanisms of the gut lining.
Gentian is one of the most bitter 'bitters' though I think hops is more bitter on the contiuum, however gentians secndary actions (cholagogue, sialagogue etc) make it a much better all around bitter and is usually my number one choice. Gentian pairs well with fennel and ginger which can slightly aid with the taste (keep in mind you must taste the bitter to get the affects!). Also fennel is an excellent aromatic digestive aid which will help with cramping and flatulence, and ginger will aid as a stimulant and anti-emetic (anti-nausea).
Bitters should be taken an hour before a meal, though you can take it after a meal if you feel you aren't digesting something properly.
*sialagogue is my old professor Sheila Kingbury's favorite word, and one of my favorites as well :)
Resources
Memory
Hoffman, David- Medical Herbalism, Healing arts press, 2003
Gentian is in the family named after itself Gentianaceae. The part of gentian used is the root and rhizome. (which means I will not probably be harvesting any this year so that the plant has a few years to establish itself before I start dividing roots-luckily a little gentian root goes a long way!) Gentians main action is as a bitter, it is also a sialagogue* (meaning it makes you salivate), hepatic, cholagogue, antihelmintic, and an emmenagogue. Bitters are herbs that aid in digestion via the stimulation of many or all digestive juices. Bitters actually work through the tongues response to bitter taste. The tongue tells the body to increase secretions of saliva (sialagogue), gastric juices (HCL, pepsin etc.), and bile (cholagogue). It also accelerates the stomachs ability to empty. Gentian is most commonly used as a general appetite stimulant and digestive aid and is used for people with sluggish digestion, acid reflux and flatulence. It can be helpful for people that are generally sluggish, have lost their appetite (anorexia, depression), jaundice and liver dysfunction or congestion (Do not use for gallstones, the moving/stimulating nature of gentian can cause gallstones to become lodged in the hepatic portal). Bitters also stimulate te self repair mechanisms of the gut lining.
Gentian is one of the most bitter 'bitters' though I think hops is more bitter on the contiuum, however gentians secndary actions (cholagogue, sialagogue etc) make it a much better all around bitter and is usually my number one choice. Gentian pairs well with fennel and ginger which can slightly aid with the taste (keep in mind you must taste the bitter to get the affects!). Also fennel is an excellent aromatic digestive aid which will help with cramping and flatulence, and ginger will aid as a stimulant and anti-emetic (anti-nausea).
Bitters should be taken an hour before a meal, though you can take it after a meal if you feel you aren't digesting something properly.
*sialagogue is my old professor Sheila Kingbury's favorite word, and one of my favorites as well :)
Resources
Memory
Hoffman, David- Medical Herbalism, Healing arts press, 2003
Monday, July 28, 2008
Update on Dandelion
Ok so I found an article in a Country Homes Magazine circa 1987 that had an article about Dandelions! Thanks mom for never throwing any magazines away. Anyway it said that dandelions should be harvested early spring before they flower, not in the middle of July. Which I knew...really I did, but my life isn't exactly in tune with the seasonal nature of plants yet. I am hoping that sort of thing comes with experience harvesting over the years. Also my plan to rinse it in a series of bowl filled with water was exactly what it suggested, so go me! It also contained a recipe for hot dandelion green salad which sounds quite yummy actually, which I will type up here.
Hot Dandelion Salad
makes 3 servings
6 slices bacon
1/4 cup red wine or apple cider vinager
1 tablespoon sugar
1/4 tsp salt
1/8 tsp ground black pepper
1 pound dandelion greens, trimmed and washed
12 cup thinly cut green onions
In a large heavy skillet, cook bacon until crisp; drain and crumble. Discard all but 1/4 cup fat. To bacon fat in skillet, add vinager, salt, sugar and pepper. Heat to boiling over medium heat, stirring to dissolve sugar.
Remove from heat one suagr is dissolved and add greens. Sitr quickly until green wilt stir in bacon and onions. Taste and adjust seasoning, serve warm.
As for Dandelion roots (or really almost any root you are harvesting) harvest after the plant has flowered and the plant is making ready for wintering. This ensures that the plant is storing nutrients in the root, when in flower all the plants energy (nutrients) are going to the seeds. Fall is usually the best time, but you can also harvest roots in early spring before the plant sends up shoots and flowers if you need to. July works too since it isn't in bloom and its had more than a month to be storing energy.
Hot Dandelion Salad
makes 3 servings
6 slices bacon
1/4 cup red wine or apple cider vinager
1 tablespoon sugar
1/4 tsp salt
1/8 tsp ground black pepper
1 pound dandelion greens, trimmed and washed
12 cup thinly cut green onions
In a large heavy skillet, cook bacon until crisp; drain and crumble. Discard all but 1/4 cup fat. To bacon fat in skillet, add vinager, salt, sugar and pepper. Heat to boiling over medium heat, stirring to dissolve sugar.
Remove from heat one suagr is dissolved and add greens. Sitr quickly until green wilt stir in bacon and onions. Taste and adjust seasoning, serve warm.
As for Dandelion roots (or really almost any root you are harvesting) harvest after the plant has flowered and the plant is making ready for wintering. This ensures that the plant is storing nutrients in the root, when in flower all the plants energy (nutrients) are going to the seeds. Fall is usually the best time, but you can also harvest roots in early spring before the plant sends up shoots and flowers if you need to. July works too since it isn't in bloom and its had more than a month to be storing energy.
Friday, July 25, 2008
Dent-de-lion
So I harvested all that Dandelion and I suppose you are wondering why? Maybe not, but since nobody leaves comments anymore I can just assume for myself what you all are thinking. Dandelion has different uses when you are talking about leaf or root (or flower*), though I often find I use both leaf and root together for certain things.
Dandelions (Taraxacum officinale) were brought to the states by the Irish who knew that dandelion was one of the most nutritous, easy to grow foods out there. Having just been wiped out by the potato famine they weren't willing to starve anymore. Dandelions are now grow in every temperate region of the world (and in every backyard, har, har) . Dandelions are known to be high in potassium, iron, calcium and vitamin C (if eaten right after picking!).
Dandelion leaf is an amazing diuretic because it not only increases flow of water through the kidneys but in a gentle way. Diuretic drugs often strip the body of potassium, but Dandelion is one of the best sources for potassium in the plant world (better than banana's!). I find this combination of good diuretic packed with minerals and vitamins affect in Stinging Nettles as well and I often use them in combination when looking at kidney function.
The best way to utilize Dandelion is in a long cold infusion. (take 2 tsp for every cup of water and pour boiling water over the top, then let the tea steep for 4-8 hours in the fridge before straining and drinking) Or you can simply eat the leaves in a salad. Dandelion leaves can be bitter (especially after the flowers have died back) so it is best to eat them in the spring! I use the more bitter leaves for a digestive aid, so the batch I just picked will go in a seperate jar.
Dandelion roots have a seperate function and work more with the liver and gallbladder, though they retain a fair amount of diuretic action as well, though not as strongly as the leaf. For liver troubles I pair dandelion root with burdock expecially when their are skin complaints associated with the liver congestion. (this is also where the more bitter leaves can come into play!)
Dandelion is often paired with yellow dock for anemia. Dandelion is very high in iron, however yellow dock has very little, or none. In tests it has been proven that yellow dock may increase the absorption of iron without actually containing any itself.
List of Actions: Diuretic, hepatic (improves liver function), cholagogue(makes your bile flow more easily--do not use when you have gall stones!!!), antirhuematic (improves arthritis), laxative (see cholagogue), tonic and a bitter.
The thing I notice the most about Dandelion is its actions are all related. It improves flow of water and bile through the body and feeds the body as it pushes things out.
Combinations: I most often use Dandelion with Nettles, Burdock and Milk Thistle.
Safety note: As with all plants in the Asteraceae family their may be a sensitivity issue with this plant caused by a reaction that is similar to an allergy. It is rare but if you have aster sensitivity avoid this plant. Also the latex in the stem of the plant can be irritating if handled for long periods of time.
*primary use of flowers is for Dandelion wine, which isn't exactly medicinal except as a diuretic like everything else in the dandelion
Dandelions (Taraxacum officinale) were brought to the states by the Irish who knew that dandelion was one of the most nutritous, easy to grow foods out there. Having just been wiped out by the potato famine they weren't willing to starve anymore. Dandelions are now grow in every temperate region of the world (and in every backyard, har, har) . Dandelions are known to be high in potassium, iron, calcium and vitamin C (if eaten right after picking!).
Dandelion leaf is an amazing diuretic because it not only increases flow of water through the kidneys but in a gentle way. Diuretic drugs often strip the body of potassium, but Dandelion is one of the best sources for potassium in the plant world (better than banana's!). I find this combination of good diuretic packed with minerals and vitamins affect in Stinging Nettles as well and I often use them in combination when looking at kidney function.
The best way to utilize Dandelion is in a long cold infusion. (take 2 tsp for every cup of water and pour boiling water over the top, then let the tea steep for 4-8 hours in the fridge before straining and drinking) Or you can simply eat the leaves in a salad. Dandelion leaves can be bitter (especially after the flowers have died back) so it is best to eat them in the spring! I use the more bitter leaves for a digestive aid, so the batch I just picked will go in a seperate jar.
Dandelion roots have a seperate function and work more with the liver and gallbladder, though they retain a fair amount of diuretic action as well, though not as strongly as the leaf. For liver troubles I pair dandelion root with burdock expecially when their are skin complaints associated with the liver congestion. (this is also where the more bitter leaves can come into play!)
Dandelion is often paired with yellow dock for anemia. Dandelion is very high in iron, however yellow dock has very little, or none. In tests it has been proven that yellow dock may increase the absorption of iron without actually containing any itself.
List of Actions: Diuretic, hepatic (improves liver function), cholagogue(makes your bile flow more easily--do not use when you have gall stones!!!), antirhuematic (improves arthritis), laxative (see cholagogue), tonic and a bitter.
The thing I notice the most about Dandelion is its actions are all related. It improves flow of water and bile through the body and feeds the body as it pushes things out.
Combinations: I most often use Dandelion with Nettles, Burdock and Milk Thistle.
Safety note: As with all plants in the Asteraceae family their may be a sensitivity issue with this plant caused by a reaction that is similar to an allergy. It is rare but if you have aster sensitivity avoid this plant. Also the latex in the stem of the plant can be irritating if handled for long periods of time.
*primary use of flowers is for Dandelion wine, which isn't exactly medicinal except as a diuretic like everything else in the dandelion
Wednesday, July 23, 2008
Map of where I have been and where I am going
Hey, so Jillian found another cool thing to put on the blogs. Its a map that shows where you have visited(blue), lived(red) and where you want to go (green). As Jill said the list of where I want to go is massive, but I narrowed it down to where I plan to visit in the next five years or so. Its certainly not a comprehensive list by any means and frankly I know the list will change as opportunity, money etc presents itself. Its down at the bottom of the page if you want to check it out :)
Subscribe to:
Posts (Atom)