While I’m out working in the garden, I’m not just tending standard food crops, I’m also tending herbs and “weeds”. Some I use for culinary purposes, some for medicinal, some for both. (Don’t you love it when you can get multiple uses from one item?) With many medicinal herbs now being outlawed in Europe, and increasing odds that the US is likely to follow Europe’s lead (thank you, Big Pharma), I’ve been learning more about plants that I can grow in my own yard for medicinal purposes. You’d be surprised at how useful “weeds” can be.
I dry an assortment of plants over the course of the season. Most of them live in my pantry in glass jars covered with my husband’s old mismatched dress socks to keep out the light. I cut each sock in half so it can cover two jars. The socks are elasticized so they grip the jars nicely. I always hated throwing one sock out when the other got worn through – now I have a use for them. The food in front of them is kept in bins that can be easily pulled out to access the herbs. You can see part of a bin on the right hand side of the photo.
Medicinal Herbs that rejuvenate the entire human body!
Most medicinal herbs contain many natural components that assist each other with producing a wide variety of good health results for all body types. Organic herbs that regulate the body; in my opinion, have a coded intelligence to complete different functions on top of riding toxins. While our inner-being screams for repair, the actions of herbs are totally habitual and as precise as a dripping faucet, we only have to consume enough of the ones that correct. Whereas the effects of prescription-drugs can pack a sweeping first blow with quick results, long-term herbal use go much deeper in healing. As I was plagued with headaches, the use of herbs not only eliminated the pain, but did away with the underlying activity causing the pain. We’ve all heard the saying, “pressure will burst a pipe”. Well this is also true when you create a healthy condition in an unhealthy environment, but take note, consistency and discipline must be respected to obtain the rewards of renewal.
She Fills Old Jars With Fruit And Oil. Minutes Later? I’m Never Baking Again!
Ever baked in a canning jar? Me neither but I am going to start! Check out how CHOW takes baking to a whole new level! FYI personally I would swap out the wheat flour with coconut flour or chia flour to avoid eggs, the sugar for honey, use grassfed butter or coconut oil and top it off with homemade coconut whip cream! You can make any recipe healthy!
CHOW says, “Start with two-and-one-half cups of fresh seasonal fruit. Put those into four half-pint canning jars. Combine one half-cup of flour, one half-cup of sugar and one half-teaspoon salt. Whisk it together with a fork and pour it on the fruit, and then top with butter. Once your jars are filled, move them to a square baking dish. Fill the inside of the baking dish with some dried beans to keep the jars from sliding around. Bake it at 350 for one hour. After baking, let the jars cool completely. I like to put a little whipped cream on top and, if you like, you can keep them in the fridge for up to a week. They make a great gift, and they are awesome for a picnic.”
Yum! Easy, cheap and delicious. I can’t wait to try.
Garlic is a magical plant. The cloves have antibacterial and healing properties and add a fragrant zing to every food item. Here is how you can grow garlic yourself, starting by sprouting it indoors.
Garlic can be grown using the cloves you already have in your kitchen! I sprouted my garlic indoors using cloves from a bulb I had inside my fridge. Garlic sprouts faster when kept at colder temperatures so place it in the fridge 1-2 weeks before you want to start growing it.
Mmm, coffee… almost everybody drinks it… some people have 3-4 cups per day or more.
But most people don’t think of it as a “health drink”. And it’s certainly NOT healthy the way most people make it with loads of added sugar or artificial sweeteners and artificial creamers.
But I’ll give you my tips here on how I make a healthier cup of coffee and what to watch out for…
First, you may have seen debate in the past about how coffee has some compounds in it that could have negative health effects such as small amounts of acrylamides or other possibly harmful compounds in brewed coffee. But, the good news is that coffee has such high concentrations of beneficial antioxidants, phenolic nutrients, chlorogenic acids, and other healthy compounds, that it more than counteracts any bad compounds.
In fact, coffee provides the biggest source of antioxidants for most Americans… although that mostly has to do with the fact that many Americans don’t get enough antioxidants from fruits and veggies, so coffee ends up being their biggest source. You should try to diversify your sources of antioxidants from fruits, veggies, spices, herbs, berries, beans, unsweetened organic cocoa, teas, and yes, even coffee if you like it.
Sweet Potato Plants! *Edible leaves are tender; Its nutritional content is said to be comparable to the spinach. Also cooks down fast like spinach. Cutting are in soil ready to plant, grows and spreads fast similar to Ivy. The Leaf tops make delicious Meals. Great for Juicing.
Chinese Yam Plants (Shan Yao)
Apple-Mint Plants! Apple-mint smell great and makes a delicious herbal Tea.
It will probably not surprise you much to learn that I don’t like taking medicine. While I’m thankful for the availability of strong medicine when it’s needed, I prefer to go with natural methods. Nature provides so much of the medicine we need, and I like to use what’s right under my nose (and feet, or overhead.) We have a bumper crop of sage this year, so I am making a few things, including Sage and Honey Cough Syrup. It’s so simple, but effective. In fact, this study showed just honey to bemore effective than drugstore cough syrup. Sage is an anti-bacterial, astringent and anti-inflammatory herb, which makes it great for sore throats and coughs. Sage and honey together make a wonderful cough syrup, and it’s so simple that I think everyone should make a batch.
Sage & Honey Cough Syrup
What You’ll Need
1 cup or more of fresh, organic sage leaves
1 cup or more of raw honey, preferably local (if you don’t have a local source, you can order it here)
a clean jar or glass container that can be sealed tightly and can hold at least 12 oz. (I lovethese and these, and mason jars are also perfect.)