The hubby and I recently attended a class on Herbal Medicine for the Cold and Flu Season at our local Community Center. The class was given by Kim, who is a Master Gardener and has studied herbal medicines including teas, tinctures, infusions and decoctions. It is so true that the “old ways” are sometimes best and many people can avoid costly visits to their doctor if they were to try some of these “recipes”.
I recently have been reading Jean Auel’s series of books “Clan of the Cave Bear” and have been fascinated by the descriptions of the plants and herbs used by the ancient people depicted in these books. I have always known that most of our modern day medicines have been derived from plants, including aspirin, digitalis and morphine. But, being a novice at herbalism, I have no real clue which plants to use for what, why and how! That’s why this class was so interesting, knowing that we can grow many of our own medicines in our own backyard!
During the class we were introduced to Elderberry syrup, which is an antiviral/antimicrobial and therefore is good for immunity, colds and cough. It keeps well in the refrigerator for several months. Kim uses dried elderberry, elderberry flowers, cinnamon, ginger and honey to make the syrup. She passed around samples of the syrup, and it actually tastes very good! We also got to take home a cute little bottle of the syrup, which is now waiting in my fridge for that first sniffle! When we went back to our future homestead after the class, Ray spied this little plant with blue/black berries. Is it a baby elderberry bush? Right on our own property?
Next we got to taste her Fire Cider, which is a decongesting tonic, supports immunity and aids digestion. This recipe starts with apple cider vinegar (with the mother), adding horseradish, garlic, onion, ginger, tumeric, rosemary and cayenne, all deconcocting in a quart mason jar in a dark cupboard for four weeks. The infused vinegar is then strained. You can add a touch of honey to taste, then store the Fire Cider in a dark jar or bottle on the shelf. Let me tell you, when she passed around the sample to taste, I can certainly see how this would be a decongestant! Hoo-wee! But, add a little bit of olive oil, and this would certainly make a wonderful salad dressing with a bit of a kick! After the class I went home and googled for this decongesting tonic and found that there are quite a few variations of this tonic. Some include this and others include that, but this is the recipe that was given to me at the class:
The two hour class also covered herbal teas, and she gave us a recipe (and another sample to take home) of Lemon Mint tea sweetened with Stevia. This tea is heavenly, hot or cold! It included lemon balm, lemon verbena, lemon thyme, lemongrass, peppermint and stevia. The pitcher containing the sample of this tea went around the classroom several times (it was that good) and I think we drained it!
The last section of the class covered bath salts. Bath salts not only smell good (aromatherapy is a very strong component of natural health remedies), but also warm the body. Kim suggested that you soak in the tub of hot water infused with her recipe for bath salts and fresh ginger for 20-30 minutes. Once you dry yourself off, wrap up in a warm robe or blanket for another 30 minutes. She explained that the salts along with the ginger and hot water will bring greater circulation to the skin, giving a warmth that will probably make you sweat, which is good for the body. Her recipe included fresh slices of ginger, along with the epsom salts that have been infused with eucalyptus oil, thyme oil, tea tree oil, and lemon oil. The sample she gave each of us smelled out of this world heavenly!
I know it sounds strange, but I am almost looking forward to that first sign of a cold! I will take a hot bath with the bath salts, then afterward, while snuggled in a nice warm blanket, sip some hot, freshly brewed Lemon Mint tea! Later, I will have a nice kale salad dressed with Fire Cider and olive oil!
Here is a picture of my Fire Cider just after I made it. In about four weeks, I’ll let you know how it tastes! You can see the orange shreds of the tumeric and the green is the rosemary.
Thanks for the class, Kim – I am looking forward to the next one!
PS: Is the plant in the picture above an elderberry? Leave a comment if you have an opinion, or even if you don’t!
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