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How to Make a Herbal Infused Oil

Posted in Calendula, Comfrey, Essential Oils, Home Remedies, Medicine Making Guides, Rosemary on 26 April, 2010| 104 Comments »

We had a lovely evening at last week’s Potions group in which I taught about how to make your own herbal infused oils.

We made a soothing calendula oil and some salve with comfrey infused oil.

Here are some of the group straining, pouring and bottling their oils.

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Here are the notes I wrote for the class for those of you who are new to herbal infused oils, including two simple methods and some basic recipes.

Herbal Infused Oils

Oils infused with herbs are a lovely way to utilise the healing properties of plants which contain volatile oils and fats. Unlike essential oils they are easy to make at home and usually very gentle on the skin. You can use them to make massage oils, to heal skin problems, or to make lovely subtly scented balms and creams.

Plants containing volatile oils are generally those commonly used in aromatherapy. Aromatic plants such as lavender, rosemary, thyme and sage make lovely infused oils, as do peppermint, melissa, chamomile, rose, yarrow, juniper and pine. You can experiment with any plants that you know have a high volatile oil content.

Also plants that have a high level of other fat soluble components; including fat soluble vitamins, antioxidants, resins and saponins, can be extracted by macerating in oil. Calendula is a good example. When you pick calendula flowers you can feel how resinous and sticky they are, a good sign they will work well in oil. Other suitable plants include comfrey, St John’s wort, viola, plantain and mullein.

You can use a variety of different oils as the base, or menstrum, for the infusion. Olive is classic for the leafy herbs, sunflower is lovely for calendula, sweet almond or apricot make a great base for creams and jojoba is light and well absorbed.

How to Make Infused Oils:

The Sun Method-

  • You can generally use dried or fresh plant material when available, though some herbs, such as calendula work better as dried and others, such as comfrey, are better from fresh.
  • If using fresh herbs, pick them on a dry day after the sun has dried the morning dew.
  • Make sure you pick clean plant material from an area you can be sure has not been sprayed with chemical fertilisers. This is particularly important as you are not going to wash the plant material, you want it to be as dry as possible to prevent spoilage, though you can bush off any dirt with a soft bristled brush.
  • If using leaves such as comfrey or plantain, it’s good to let them wilt overnight to reduce some of the water content but flowers are best used fresh.
  • Chop fresh leafy herbs finely and lightly fill a completely dry jar with the material. Its important to cut the herb first as it exposes more of the plant to the oil, making for a better infusion. Flowers can be put in whole and dried herbs will most likely come already cut.
  • If using fresh herbs you can pour the oil of your choice straight on but if using dried, its nice to warm the oil first in a bain marie to get things going. Fill the jar almost to the brim with oil as an air gap will promote oxidation and spoilage.
  • Stir the contents with a wooden chopstick or glass stirring rod until all the bubbles have dispersed and cap with a lid or a piece of kitchen roll held in place with a rubber band. This works well for fresh plant material as it allows moisture to escape.
  • You can leave it to infuse on a bright sunny windowsill or in a nice warm spot such as beside the boiler or in an airing cupboard. I like doing calendula in the sun but it’s best to leave it somewhere that is consistently warm and windowsills can get cold at night which encourages condensation.
  • Stir every day for the first two weeks then leave to infuse for another two to four, that’s four to six weeks in total. Calendula and some other oils are nice to double infuse- leave for 3 weeks, strain, then fill the jar with fresh flowers and pour the partially infused oil back on top and repeat the process.
  • Don’t forget to label your jars so you remember when to strain them. Strain through a sieve covered in cheesecloth or a jelly bag. If you used fresh material it is wise to let it stand for a week and check if any water has settled in the bottom of the jar. If so pour off the oil and discard the water.
  • Bottle the resulting oil and label and date.

The Heat Infusion Method:

This is a quicker method if you need to prepare your oil for immediate use.

  • Use about 50-75g of dried herb, or 75-100g fresh herb per 300ml base oil. This is an approximate amount as some herbs are bigger and fluffier than others! Basicially you want the oil to just cover the dried herb.
  • Place the oil and herbs in a double boiler or bain marie with a tightly fitting lid over a pan of gently boiling water.
  • Allow to infuse at a continuous heat for 2 hours making sure the water does not boil away! Stir every half hour or so and check the progress of your oil.
  • Strain and bottle or repeat the process if you desire a stronger, double infused oil.
  • Always remember to label and date your products.
You can also heat infuse your oils as above in an oven on the lowest possible temperature.

Some Simple Recipes for infused Oils:

Comfrey Salve:
Ingredients:
70ml Comfrey macerated oil
25g Grated cocoa butter
5g Beeswax

  • Melt the cocoa butter and beeswax in a double boiler or bain marie over a pan of boiling water.
  • Add the comfrey oil and stir slowly until completely dissolved. Don’t allow the oil to start to bubble, turn the heat down immediately if this happens.
  • If you would like to add an essential oil then do so now, mix well and pour into jars. Leave to set in the fridge for a few hours before using liberally.

Comfrey has a long history of traditional use for healing damaged tissues such as strains, sprains, broken bones and slow healing wounds. Its common name was ‘knitbone’ and it possesses profound healing capabilities which enable it to aid in the ‘knitting’ together of tissues. It may also be helpful for inflammation and rashes. Comfrey oil is not recommended for internal use or use on broken skin but you can use this salve freely for bruising or any injury of the muscles or bones. Even if you have to wear a cast you can rub the slave into the skin at the top and bottom to help the bones heal strong and healthy.

Simple St John’s Wort Lip balm for Cold Sores:
Ingredients:
60ml St John’s wort infused oil
15g Cocoa butter
15g Shea butter
10g beeswax
25 drops Melissa Essential Oil
25 drops St John’s wort tincture
25 drops Melissa tincture

  • Melt the cocoa butter, shea butter and beeswax in a bain marie over a low heat and when completely liquid add in the infused oil and mix thoroughly.
  • Add the Melissa oil and the tinctures and whisk lightly with a fork to ensure the tinctures are well mixed with the oils.
  • Pour into small jars and use liberally when you feel the first tingle coming on.

St John’s Wort and Melissa are both anti-viral and therefor helpful for treating the herpes virus that causes cold sores.

Rosemary Warming Massage Oil:

  • Infuse fresh rosemary in oil according to one of the methods detailed above.
  • To 100ml of the oil add 10 drops rosemary essential oil, 5 drops ginger, 5 drops black pepper and 5 drops cardamom.
  • This would be a wonderful oil for promoting circulation and easing sore muscles and joints.

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Herbal Tips for Aches and Pains- April Blogparty

Posted in Blog Parties, Essential Oils, Herbs, Home Remedies on 19 April, 2010| 6 Comments »


This months blog party is hosted by Sarah Head over at Tales of a Kitchen Herbwife on the topic of ‘Herbs for Aches and Pains.’

Most of us suffer from aches and pains from time to time and, whether it’s the odd twinge or continuous and debilitating muscle pains, herbs are here to help. Most aches and pains tend to fall into the category of either ‘hot’ or ‘cold’ conditions. A hot condition is likely to be inflamed, red, swollen and sore and could be due to rheumatic problems, strains, sprains or other injuries. Cold conditions might manifest as dull muscular aches that are better for warmth and pressure.
Here are a few of my favourite simple herbal tips for easing you through when these afflictions strike.

Baths- The first port of call for any cold, dull, achy, muscular pains is a good soak in a hot bath. Debs and Elizabeth have already mentioned how great Epsom Salts are for adding to the bath water in their posts and I agree whole heartedly! This is because Epsom salts are rich in magnesium, a vital mineral for aiding muscle relaxation and easing tension. Many of us are deficient in magnesium and stress depletes us further, so its important to make sure we are getting sufficient levels by consuming lots of leafy greens and enjoying nettle nourishing infusions regularly. Here is a great bath blend for driving out the ache;

3 cups epsom salts
1/2 cup mustard powder
3 drops black pepper essential oil
3 drops rosemary essential oil
Mix all ingredients thoroughly in a bowl and add to a full hot bath. Stay soaking for at least half an hour to get maximum benefit.

If you feel achey at the onset of a cold or flu try sipping a nice cup of Linden blossom tea whilst you bathe.

Oils- A good rub down with a herbal infused oil will do wonders for relieving stiffness and soreness and many infused oils are beneficial for aches and pains. If you’re experiencing a cold, dull ache, then oils that are warming and stimulating to the circulation will help ease the pain and tension. My favourite is a combination of Rosemary and Ginger infused oils but Cayenne is also great as, like ginger, it is anti-inflammatory and pain relieving.
If you have joint pains then a simple salve made of comfrey infused oil may be beneficial.
If there is nerve pain St. John’s Wort is the oil of choice, which it is also well suited to back pain.
Lavender and Chamomile infused oils are soothing and pain relieving for tired and aching muscles.

Poultices and Compresses- If the pain is localised, for example in a knee or the lower back, then this is a good way of delivering the healing properties of the herbs directly to the area.
For a cold, tense ache, a fresh ginger poultice can help. Just grate a good inch or two (depending on the size of the area) of fresh ginger root onto a muslin cloth or stretch bandage. Cover well with a couple off layers of the fabric so that the ginger is not in direct contact with the skin. Apply to the area and keep in place with more bandages. Remove immediately if it starts to irritate.
Hot or inflamed joints can benefit from fresh comfrey poultices or a compress of chamomile tea. The difference between a poultice and a compress is that compresses uses a cloth soaked in liquid, usually herbal infusion or tincture in hot water, whilst a poultice uses fresh plant material, moistened, grated or blended with water and laid on the skin, either directly or covered by light cloths. Horsetail infusion also makes a great compress for sore joints and Maria Treben recommends making a Horsetail poultice by steaming the plant material before laying on the problem area.

Teas and Tinctures- A simple chamomile tea can ease tension and sooth mild pain. The tincture of Crampbark, Viburnum opulus is a great muscle relaxant as it works on the smooth muscle found in the intestines and uterus as well as the striated, or skeletal muscle. I love the marshmallowy feeling Crampbark gives me and it seems to help muscle tension and menstrual pains as soon as I swallow it. You can also mix a few drops of Crampbark with a little comfrey salve to have a wonderfully relaxing and soothing topical effect. Wood Betony, Stachys betonica, is also a lovely nervine and pain soother, usually used for headaches and problems associated with the head but useful for aches and pains in general too.

I hope these are ideas prove useful and everyone is enjoying this fine Spring weather 🙂

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More Musings on Chamomile – A Herb for the Child in us all.

Posted in Chamomile, Herbs on 17 April, 2010| 2 Comments »

All this talk of chamomile has left me thinking about how, and for whom, I use this versatile herb, which is first and foremost a herb of childhood. Brigitte wrote of her experiences with chamomile as a child in this post and has just written about some scrummy looking chamomile and lemon balm ice lollies here.

Chamomile has a long tradition of use as a relaxing herb which soothes the nervous system, digestion and smooth muscle throughout the body. It is cooling, calming and helpful in dispelling fevers as well as heat and irritation in the skin. The flowers of both Roman and German Chamomile contain azulene, though German contains much higher quantities resulting in a deep blue coloured essential oil when distilled. This constituent is part of chamomile’s soothing magic, think of the cooling properties of blue against anything that is red, inflamed or hot.

Emotionally and mentally it is also cooling, calming and soothing and it’s particularly associated with irritable, changeable, demanding and whinging behaviour. Matthew Wood, one of my favourite writers on the personality profiles of herbs, describes it as suitable for “babies of any age” and writes, “Whatever the age the behaviour is unmistakable, petulant, self-centred, intolerant of pain or not having their way, inclined to pick quarrels, or adverse to being touched, soothed or spoken to.”

Elizabeth Brooke concurs writing, ” It is very good for either children or adults who have temper tantrums, who express anger which is related to fear and also express the need to protect themselves. It is for people who are prickly, over sensitive and volatile.”

This tendency to reactivity is a key indication for the use of chamomile, although the person will not be like this all the time. Dr Bach, creator of the first flower remedies, used to advise observing the behaviour of a person in illness to determine which remedy was appropriate. So the Chamomile type is likely to be irritable, moody and demanding in sickness, though in health they are often as sunny, generous and radiant as the bright yellow and white flowers themselves.

I have also observed another indication for chamomile, in treating adults who have unresolved issues from childhood. There is much talk in therapeutic circles of ‘healing the inner child’ and chamomile helps us do just that, letting us return to a more innocent and open hearted view of childhood and releasing any issues we may still be carrying. It works particularly well in small doses or as a flower remedy for this purpose.

A pregnant friend of mine who had a very difficult childhood found herself only able to eat food she hadn’t eaten since a very young age, such as sugar-coated cornflakes, and felt drawn to chamomile tea, which she didn’t normally like. It seemed as though she had to go back to an, as yet, unhealed time in her past to be able to move on with her own children in a healthy and balanced way.

A herbalist friend of mine also told me of her teacher who used small doses of chamomile to heal difficult emotions which stemmed from childhood and had proved difficult to shift.

I find that so many of us, living in these challenging times, need to regain some of the joy and mystery we felt as children, and perhaps chamomile could be just the plant to help us do that. When speaking of the personality profile of the essential oil Valerie Ann Worwood says that Chamomiles are always in touch with their spiritual side. As children we are effortlessly aware of the spiritual side of our beings as we freely express ourselves without fear of misunderstanding or ridicule and having not yet been conditioned into any rigid ways of thinking.

To me, chamomile is a powerful healer for the child in us all, whether she secretly wants to stamp her feet and pout whilst proclaiming, ‘but its not faaaaiiir’, or just needs to connect to a purer and less tarnished view of this funny old world.
I’d love to hear anyone else’s experiences or thoughts on the mental and emotional uses of chamomile so do please share them in the comments.
With love to all on this bright spring day.

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Five Things To Do With Dried Chamomile

Posted in Chamomile, Herbs, Home Remedies on 13 April, 2010| 23 Comments »

This post is in response to a query from Holly about some of the uses of dried Chamomile. I hope it’s helpful and gives you some new ideas to play with.

Dried Chamomile and Sleep Pillow

What a joy is Chamomile. A powerful healer, yet gentle enough for children, it has been used throughout history for its numerous beneficial properties. One of the nine sacred herbs of the Anglo- Saxons, its primary uses in modern herbalism are for soothing digestion, anxiety and irritated skin but it’s also been used for coughs, colds, pain relief, asthma, teething and gallstones to name but a few. As a carminative and aromatic it helps dispel bloating and gas which is why it is traditionally drunk after a meal.

I get through lots of dried chamomile and there’s a variety of different things you can do with it.

Teas – Chamomile is probably the most famous herbal tea around, used primarily for easing the digestion and nervous system, it even sorted out Peter Rabbit after he ate too many lettuces! You could harness its relaxing properties by making a blend with equal parts chamomile, rose and oatstraw with a half part lavender for a calming bedtime brew. My absolute favourite tea of all time is chamomile, peppermint and cardamom which makes a great after dinner blend for soothing the digestion and tastes just wonderful.
The plain chamomile tea can also be used as a gargle for mild toothache or as a wash for sore eyes and itchy skin. A strong, hot tea is also useful as a steam inhalation for colds and irritated coughs.

Infused oil – A chamomile infused oil can be helpful in soothing irritated, dry or flaky skin as well as easing tired limbs and rheumatic pains. It can also be made into a beautiful soothing cream with some chamomile infusion and essential oil. To make the infused oil from dried plant material you will need to warm the flowers, with enough oil to cover, in a bain marie or double boiler with the lid on and leave on the lowest heat for several hours making sure the water underneath does not boil away. Alternatively you can add the flowers and oil to a jar and leave in the oven on the lowest heat for 3-4 hours before straining and rebottling. I also like to add a couple of tablespoons of the oil to a bath or use it as a hair conditioner.

Strong infusions – Overnight or long infusions of Chamomile can be a bit strong for drinking, unless there’s a specific medical issue you are hoping to address, but they are great in baths and will help sooth the skin and nervous system when used in this way. They are said to be particularly helpful in exhaustion and convalescence. To make a strong infusion for a bath, add a double handful of flowers to a litre of boiling water and allow to infuse for 4-8 hours. Strain and add the liquid to the bath water. You can use the same preparation as a hair rinse, especially if you have light brown or blond hair. I tried this a few times a while ago and it really brightened my hair and made it look so shiny and healthy, unfortunately I started to dye our pillows yellow so I was banned from using it. Perhaps it’s best for those with dark pillowcases!

Sleep pillow – Making a sleep pillow is a lovely activity and good for doing with children who have difficulty drifting off. If, like me, your sewing is an embarrassment, you can buy little organza bags which you can stuff with herbs and then just tie tightly so no bits escape. Hops are traditional in a sleep pillow but they can give some people bad dreams so my favourite combination is equal parts Lavender, Rose, Chamomile and Linden flowers.

Compresses – Antiseptic and anti-inflammatory, a compress made by soaking a cloth in Chamomile infusion is useful for slow healing wounds and irritated skin. It can also be laid on the stomach to ease period pains.

If anyone else has any favourite chamomile recipes please share them in the comments below.

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Fun with Violets and a Cleavers Update

Posted in Cleavers, Herbs, Home Remedies, Violet on 10 April, 2010| 4 Comments »

Today was beautiful. The sun shone all day and the world seemed a more cheerful place as everyone stopped to enjoy the fresh, spring air and the warmth on their faces. I spent the afternoon reading in the sunshine after gathering a bagful of spring delights. This evening has been both productive and fun as I’ve whipped up some more goodies for the medicine cabinet accompanied by my trusty familiar.

There was an abundance of violets in the woods today, I don’t think I’ve ever seen so many in one place, so I gathered enough to make an infused oil and a syrup, with a few extras to sprinkle on this evening’s salad. I plan to make the oil into a skin cooling cream, with infused lavender and chickweed oils, after letting it steep for a few weeks. I’m making the syrup with honey rather than sugar, which is more traditional, because its health giving properties are so superior. I’m doing it more or less according to Susun Weed’s recipe which Sarah Head included in her post for last month’s blog party here. I think Violet, Viola odorata, could happily be renamed Viola adorata, as she is just the most adorable plant around. 🙂

The infusion for the syrup yielded the most beautiful coloured liquid.

Violet Infusion

And the oil also looks promising. I used sweet almond oil as the base as its fairly light and therefore good for making creams. Also it doesn’t have a strong smell like olive and unrefined sunflower do.

Violet Infused in Sweet Almond Oil

I also made a delightful cleansing and cooling tea with lemon peel and viola flowers.

Violet and Lemon Tea

Cleavers were also out in force, vital and green, so I picked a bagful, enough to make a vinegar, the succus that I mentioned in my previous post on Cleavers and an extra few to add to a green juice to revive us when we got in.

The succus is just divine. Often, when you mix two flavours, one will predominate but this is an exact mix of the grassy green, cleansing taste of cleavers and the sweet earthiness of honey. The colour is also incredible, a deep, emerald green that reminds you of the forests where this remedy originates.

I have heard that the placebo effect accounts for something like 40% of the healing effects of all medicines. If this is true I think it must be especially so for medicines you make yourself. The simple pleasure and creative joy engendered by this most vital of skills must be half the goodness of the finished remedies as they are full to the brim of gratitude for the healing potential of nature and deep love for those you wish to share it with.

Cleavers infused vinegar, Cleavers succus, Viola infused oil and Viola infusion for syrup

Not bad for an evenings work. 🙂

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A Revelry of Ramsons

Posted in Herbs, Recipes, Wild Garlic, Wildcrafting on 7 April, 2010| 2 Comments »

Eat leeks in March and ramsins in May
And all the year after physicians may play.
C.N. French A Countryman’s Day Book (1929) – Quoted by Gabrielle Hatfield

Ramsons – A Woodland Treasure

Ramsons, otherwise known as wild garlic (Allium ursinum) is one of my very favourite things to forage. Unlike a few other things which grace my plate at this time of year, I didn’t start eating them just because they were good for me, but because they are so unbelievably yummy! As luck would have it, they also happen to be an exceptional food for promoting health and wellbeing. As part of the same family as onion and garlic, they exhibit many of the same antibacterial properties, being useful to ward off infection and traditionally used to treat wounds in Scotland. As with normal garlic, Ramsons is a pungent remedy that aids the heart and circulatory system. It can help balance cholesterol and is therefore of use in preventing arteriosclerosis and boosting the memory. Maria Treben recommends it for “heart complaints and sleeplessness arising from stomach trouble and those complaints caused by arteriosclerosis or high blood pressure, as well as dizziness, pressure in the head and anxiety.” I would also recommend it for low blood pressure as its gift lies in its ability to equalise the circulation.

My father-in-law bringing in the harvest

As a blood cleanser, wild garlic is a wonderful addition to the spring diet and is of particular use in chronic skin conditions due to its alterative properties. It’s also a specific remedy for problems of the gastro-intestinal tract, and may be helpful for a range of conditions from IBS to colitis to expelling parasites. It is particularly useful for stagnant digestion, bloating and gas due to its ability to balance the gut flora and discourage ‘unfriendly’ bacteria. Being heating however it is more suited to those with a cold or damp constitution.

Many people recommend adding ramsons to soups, bakes, stews etc, but I find it loses its flavour very quickly when cooked so I prefer to eat it raw, sliced thinly in salads, as a garnish or as a delicious pesto. To make ramsons pesto blend a couple of large handfuls of leaves with a 1/4 cup olive oil and a small handful of pine nuts or cashews. Its pretty potent and intensely garlicy so I don’t recommend it before a first date! Mix it 50/50 with basil or parsley to tone it down a bit or with other wild foods such as chickweed. It’s so vital and green you’ll feel healthier just looking at it!

Wild Garlic Pesto

You can find it growing in damp, shady woodlands and hedgerows or by streams, throughout the spring. It produces beautiful delicate white flowers a little later in the season which can also be eaten. Be careful not to confuse its long green leaves with those of Lilly of the Valley, which is poisonous – you can easily tell the difference however because of the intense garlic aroma which belongs to Ramsons.

The Swiss herbalist Abbe Kuenzle, heaps praise upon this woodland wonder. According to Treben, he writes, “It cleanses the whole body, rids it of stubborn waste matters, produces healthy blood and destroys and removes poisonous substances. Continually sickly people, as those with herpes and eczema, pale looks, scrofula and rheumatism should venerate Ramsons like gold. No herb on this earth is as effective for cleansing the stomach, intestines and blood. Young people would burst into bloom like the roses on a trellis and sprout like fircones in the sun.”

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Brain Boosting, Stress Soothing Yum Balls

Posted in Adaptogens, Recipes on 28 March, 2010| 1 Comment »

There are two things that nearly all students excel at, and they are procrastination and snacking. With a big exam coming on Wednesday I realised I’d have no chance of studying without a pile of suitable snacks to keep me going and so I decided to combine these two well refined art forms in order to make some tasty treats. They are based on Rosemary Gladstar’s recipe for Zoom Balls which contain guarana and kola nut and are a bit too stimulating for a wee sensitive soul such as myself! So I’ve changed it about a bit and added some more suitable herbs and come up with these two varieties, the stress soothers and the brain boosters.

Brigitte also has a lovely recipe for Energy Balls here which utilises more everyday kitchen ingredients and is great if you don’t want to fork out for lots of herbal powders.

Basic Ball Ingredients: (For both variants)
* 1 cup nut butter. I like to make my own with a combination of almonds and hazelnuts- the hazel being the Celtic tree of wisdom, I figure it’s a good addition to any study snacks!
* 1/4 cup tahini.
* 1/2 cup reasonably runny honey. Preferably good quality and local. I like to use Borage honey as borage has such an affinity with the adrenals and nerves.
* 1/2 cup walnuts- broken into small pieces. Walnuts are thought to be good for the brain because of the beneficial oils they contain as well as their ‘signature’ or resemblance to it.
* 1/4 cup hulled hemp. You could use sunflower or other seeds instead.
* 1/4 cup carob powder.
* 1 tsp cinnamon powder.
* 1 tsp cardamom powder.
* Small pinch sea salt or himalayan crystal salt.
* Enough dessicated coconut for rolling.

For the Stress Soothers;
Add the following herbs which will help you feel mellow and grounded.
1/2 cup Eleuthro powder
1/2 cup Gotu Kola powder
1/2 cup Ashwagandha powder
1 Tbs Liquorice powder

For the Brain Boosters;
Add the following to boost memory and aid circulation.
1/2 cup Gotu Kola powder
1/2 cup Brahmi powder
1/3 cup Rhodiola powder
1/3 cup Gingko powder

You can also make your own variations depending on what you have around.

First mix your nut butter, honey and tahini in a large bowl.

Then add the powders, carob, nuts, salt and seeds and mix thoroughly.

Pull off bits of the mixture and roll into balls about yay big.

Finally, cover the surface of a plate in dessicated coconut and roll the balls in it until coated.

Enjoy immediately or leave to chill in the fridge for a couple of hours.

Now thats done, my brain is boosted, I’m calm and centred… I suppose I should get down to some work 🙂

The trouble with studying herbs, is that the wonder of the plants themselves are always distracting me from my books.
I’m reminded of these lovely lines from Rumi;
Love lit a fire in my chest, and anything
that wasn’t love left: intellectual
subtlety, philosophy
books, school.
All I want now
to do or hear
is poetry.

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My Herbal Treasures in March – Cleavers

Posted in Blog Parties, Cleavers, Home Remedies, Pictures and poems, Seasons, Spring on 18 March, 2010| 14 Comments »

This month’s herbal bog party, hosted by the inspiring Brigitte of My Herb Corner, is on the topic of My Herbal Treasures in March. Its so exciting to be thinking about all the new life beginning to stir at the moment as I’ve just started my first Spring harvests.

Its kind of an obvious one, but my favourite March herb is probably the dear and wonderfully weedy Cleavers. Galium aparine

Also known as Goosegrass or Sticky Willy, Cleavers is one of the first of our spring allies to appear, though it was perhaps a little later this year than I remember as I only managed my first harvest last weekend. It’s found mainly in woods and hedgerows and, along with its good friend stinging nettle, is one of the first wild herbs many people learn about.

Cleavers is a herb of the moon and is governed by the element of water and this is key to my understanding of how it works in the body. As a medicinal herb it is most commonly used to treat the lymphatic system, a network of vessels which runs alongside the blood circulation carrying waste materials in lymph fluid ready for processing in the lymph nodes and organs such as the tonsils, thymus and spleen. The lymph has no pump of its own so is reliant on the movement of blood and muscles to aid its journey, so exercise is vital for a healthy lymphatic system. It’s functions are primarily to aid cleansing of the tissues and assist the immune system by transporting white blood cells and antibodies.

To me, the lymph relates very closely to the water element in us and, as we know, the moon affects fluids in all of nature by governing flows and tides. The nature of water is to be fluid, we can easily see how polluted stagnant water becomes, and the lymph must also be flowing in order to perform its functions within the body. In the winter we can become more stagnant and accumulations tend to build up, stressing the lymphatic system and resulting in lowered immunity, swollen glands and sluggishness.

Cleavers is all about getting things moving and flowing again. I see it as an initiator and indeed it is meant to be auspicious to drink it before a journey. It doesn’t force change, just gently encourages the body to wake and clear itself, helping to remove excess fluids through its diuretic action. This quality means it is also a good urinary tonic, especially in inflammatory conditions of the urinary tract as it is also anti-inflammatory. Its useful for clearing the skin, partly due to its general alterative properties, and it has been used to treat cancers, both internally and externally as a poultice.

The water element also governs the emotions and Cleavers can help us to gently let go of the past and be ready to embrace the new growth and change that Spring awakens.

Cleavers is covered in tiny little hooked bristles which you can see in the close up below which I took last year, later in the season when the plant was more mature.

I see Cleavers as a plant of youth, not only because of it’s appearance early in the spring but due to it ability to entertain the child in us all when, on long walks, we can engage in the game I never grow tired of, how many cleavers can you stick on someone’s back before they notice 🙂

I think the real reason Cleavers grab on to us as we go by is because, in a damp climate like the UK, we could all do with a bit of lymphatic support and she is generously reminding us of the great service she can offer.

The plant itself is strong yet supple. It is flexible enough to be twisted round itself and apparently, country folk used to use it in this way to make a sieve for straining milk. It uses its little hooks to grow up other plants to get to the light, yet its strong enough to support them too when needed.

Here are a few ways to incorporate Cleavers into your life, they are always better used fresh than dried:

Cleavers Green Juice
Juice is my favourite way to take them and also the most potent as we are ingesting the life blood of the plant which is an incredible gift. It does require the use of a juicer but if you don’t have one you could whizz it in the blender with some water and then strain, though I haven’t tried it this way. I juice a big handful of cleavers with some apple, fennel, lemon, ginger and celery. This makes a delicious cleansing and revitalising drink for bright Spring mornings.

Cleavers Vinegar
Make your Cleavers into a delicious green vinegar by lightly packing a jar with them then covering in unpasteurised apple cider vinegar. Cap with a plastic not metal lid (vinegar corrodes metal) and allow to infuse for three weeks before straining and rebottling. This makes a lovely spring salad dressing with a drizzle of olive oil.

Cleavers Salad
At this time of year you can finely chop the young cleavers and add to salads, though later in the Spring they become too tough and stringy. Enjoy them now while they’re tender!

Cleavers Cold Infusion
Many people prepare their cleavers as a cold infusion by popping a handful in a glass, covering in cold water and leaving overnight to infuse. Strain and drink in the morning for a refreshing start to the day.

Cleavers Succus
This one comes from Matthew and Julie Bruton-Seal’s wonderful book Hedgerow Medicine which I would recommend to anyone interested in wildcrafting herbs. Juice fresh cleavers, measure it and add an equal amount of runny honey. Bottle and label. It will last much longer this way and would be a lovely soothing and effective remedy for tonsilitis.


In early Spring the Cleavers Moon
Draws up from depths of wintery slumber
Our waking tides.
From ripple to wave she speaks of cycles
Of change, of flow,
Of newest growth already held in visions.
She invites us too to grow, along with her,
Weedy and wild,
Supple yet unyielding as the waters she guides
She helps to carry us all.

Some other things to be happy about in March:
My first dandelion.
Young Comfrey leaves appearing.
Fresh, young nettles.

Also Lesser Celandine (or pilewort), Viola and other lovelies are out and about.

Spring love and loveliness to all.

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How to Eat Raw Nettles

Posted in Herbs, Nettle, Seasons, Spring, Wildcrafting on 16 March, 2010| 7 Comments »

Hooray! Nettle season is upon us once more and I managed my first harvest yesterday. This is my favourite time for nettle foraging as they are so young and fresh.

 

The thing I love most about fresh nettles is their smell. Somehow it evokes the exact combination of the greenness of their leaves and the earthiness of their roots and it makes me feel more alive just to inhale it.

I have long suspected that the green sludge in Popeye’s can that turned him from simple sailor to superhero was actually nettle, mistakenly labelled as spinach. Nettle is such a powerhouse of nutrition that it is one of my favourite foods as well as one of my favourite medicinal herbs. Including some in your daily diet is better than many a multi vitamin. They are high in iron which is easily absorbed due to the fact they also contain Vitamin C. They help the circulation as well as balancing blood sugar and energy levels. They are great at this time of year as they are both cleansing and building, so not only do they help rid us of accumulations and activate the kidneys but they also make sure we are strengthened and nourished after the hard winter months. They are, in my book, the perfect spring food and best of all, they are everywhere!

You can use nettle instead of spinach in any cooked dishes such as bakes, lasagnes and everyone’s favourite, nettle soup. The way I really love to eat them however is raw, and straight from the hedgerow.

There’s a special knack to picking and eating nettles without getting stung but its very easy really as long as you are careful. Just pluck the top off the plant, just the first few leaves, taking them from underneath by pinching the stem with your nails. Then roll them into a very tight ball, squidging them as you go to break down the fine hairs that contain the sting. Then pop them in your mouth and eat… yum.

There are so many ways to enjoy nettles, I’ll be sure to post on them again before the spring is out as I make my year’s supply of tincture, vinegar and other nettle delights. Until then, happy foraging 🙂

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Like A Warm Planet

Posted in Citrus, Essential Oils, Herbs, Recipes, Teas on 8 March, 2010| 4 Comments »

Over the last month or so we’ve been getting a lot of oranges in our organic fruit and veg box. I guess the apples and pears are running low so they’re bulking up the local produce with a few things from further afield. I don’t usually go for oranges but I’ve found myself enjoying them more and more and have been inspired to use the peel in a variety of ways as well as eating the fruit.

Orange peel has many beneficial qualities, being higher in vitamin C, flavanoids and enzymes than the fruit itself. I have been using large strips of it fresh in teas, on its own or with other herbs, and also cutting it into smaller pieces and drying for future use.

The peel has long been used in Chinese Medicine, from both the sweet orange (Citrus sinensis) and the bitter (Citrus aurantium) as well as from tangerines (Citrus reticulata). It had several key functions including ‘moving the chi’ to reduce any accumulations, or congestions, whether in the respiratory tract, bowel or liver.

Primarily a digestive aid, orange peel is aromatic, carminative, anti-inflammatory and anti-spasmodic and can help with bloating, wind and constipation. The bitter orange peel is more cooling and than its warmer, sweeter cousin and so has a greater affinity with the liver and gallbladder being both a cholagogue and a choleretic. Sarah Head has written a lovely post on citrus bitters on her blog which you can read here.

Being thermogenic, orange peel can boost the metabolism which makes it helpful for weight loss, as does its ability to aid in digesting fatty foods.

Also high in vitamins A and C, orange peel can be helpful for building a healthy immune system and warding off coughs and colds. It is anti-bacterial, anti-fungal and has high levels of antioxidants, making it very suitable as an addition to any immune tonic blends.
Immune tonic tea with orange peel, cinnamon, elderberries, cardamom and ginger.

It also contains d-limonene, as does lemon peel, a substance which has been shown to inhibit tumour growth in some studies and which is currently being more fully researched.

The orange family also gives us a whole host of wonderful essential oils including tangerine and mandarin. The sweet orange oil, which is expressed from the peel of the Citrus sinensis variety, is uplifting, warming, anti-depressant and emotionally balancing, bringing some of the joy of childhood to a gloomy day. Citrus aurantium gives us no less than three precious oils, bitter orange, from the fruit, petitgrain, from the leaves and twigs and neroli, from the blossoms. Neroli is one of my favourite oils so I will be sure to write more on it in the future.

 

Here are three simple ways you can incorporate the health giving properties of orange peel into your life. Always remember to use organic oranges as toxins from pesticide sprays will be stored in the skin.

Orange Peel, Ginger and Cinnamon Infused Honey:
This harnesses the anti-bacterial and warming properties of the orange peel.
Place several long strips of orange peel in the bottom of a glass jar. I use a vegetable peeler to avoid taking too much of the white pith. Add five or six slices of fresh ginger and two cinnamon sticks broken into small pieces. Fill up the jar with good quality, raw honey and stir to release any air bubbles. Leave to infuse for about three weeks, stirring daily for the first few days. Strain the honey and place it in a fresh, clean jar. Use a spoonful in teas or any other way you fancy.

Orange Peel and Cardamom Tea
The combination of orange peel and cardamom enhances the digestive properties of both these herbs and makes a delicious after dinner cuppa.

Orange Peel and Lavender Tea
This tea can be made with fresh or dried herbs and is so lovely for balancing and calming the emotions and inducing a sense of peaceful contentment.

Sweet Orange Oil Footbath
You can’t beat this one for banishing the winter blues and bringing a smile to even the most jaded of lips. Dilute four drops of sweet orange oil in a tablespoon of base oil such as sweet almond and swish into a lovely hot foot bath. It’s always important to dilute essential oils before adding them to the water or they can irritate the skin.

 

All this talk of oranges reminded me of a poem I used to like many years ago. I dug it out and am including it here for your pleasure. To me, it sums up perfectly the generous gifts of joy the orange tree so kindly bestows upon us.

The Stolen Orange by Brian Patten

When I went out I stole an orange
I kept it in my pocket
It felt like a warm planet

Everywhere I went smelt of oranges
Whenever I got into an awkward situation
I’d take out the orange and smell it

And immediately on even dead branches I saw
The lovely and fierce orange blossom
That smells so much of joy

When I went out I stole an orange
It was a safeguard against imagining
There was nothing bright or special in the world.

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