HERBS FOR THE EATING SEASON

Sandy Michelsen, The Frugal Herbalist   Kalispell, MT
Nov/Dec '12 issue,  Essential Herbal Magazine

HERBS FOR THE EATING SEASON

It all starts around the end of November, it can sneak up on you if you are not careful.  It can happen at home, at a neighbor’s, at a friend's or even with close relatives.  It starts like this: turkey, stuffing, mashed potatoes, sweet potatoes, green bean casserole and other vegetables, home made dinner rolls, butter, jelly, cranberry sauce, pumpkin pie, mincemeat pie, apple pie, cherry pie, ice cream, cookies, candy and last put not least, fruitcake. Then add the toddies, eggnogs, grogs and hot wassail punch along with other favorite holiday drinks.  You have now entered the “Eating Season” which usually continues until after the first of January.

But there is help  …you can find relief and comfort during this time by including some friendly herbs.

Bitters.  In some European countries they drink a bitter aperitif – bitter herbal beverage – before the first bite of a meal to stimulate digestion and keep food moving through the system.  Bitters reduce gas and bloating.
Gentian is the most powerful digestive bitter in Western herbalism.  Its bitter taste stimulates the secretion of saliva, stomach enzymes, and gastric juices and helps relieve symptoms of indigestion.  It is the gentian roots that are used in very small quantities to stimulate the appetite and act as a tonic for digestion.

You can buy bitters at the store or make your own.   Maybe you have an old family recipe.  Here is a recipe I found (by Amy Wisniewski of CHOW.com).
Orange Bitters Recipe
1 750 ml bottle grain alcohol (such as Everclear)
1/2 lb. orange peel pieces (no pith)
1 teaspoon fennel seed
1/2 teaspoon coriander seed
4 cardamom pods
20 drops gentian extract
Combine all ingredients in a jar with a tight-fitting lid. Close and store at room temperature. Let steep 14 days, shaking jar every other day.  Then strain the spices from the alcohol and keep the liquid stored in a dark place.

Barberry Root Bark has been called one of the best medicinal plants in North America.  The flavor is a light bitterness mixed with sweet and spicy notes. The bark of the trunk and root is known for its medicinal uses as it contains alkaloids that assist in a number of bodily functions, especially of the digestive tract. Barberry is noted in folk medicine as a cure for nearly every gastrointestinal ailment.

Anise is one of the most effective remedies in combating indigestion. The seeds - and seed oil - of the anise plant are used in herbal preparations. Anise has been used for hundreds of years by European herbalists to treat coughs and indigestion.

Peppermint relaxes the stomach walls.  Peppermint has an eons-old reputation for relieving indigestion and gas.  You can make a tea from the leaves or ingest a few drops of peppermint oil in water.  It is good for digestive distress such as gas, pain and bloating.   Drink peppermint tea, which is an excellent stomach soother, if you've eaten too much.  Warning: pregnant women should not use Peppermint oil.

Ginger relieves that over stuffed uncomfortable-ness.  Ginger contains components that soothe the gut by reducing spasms and increasing secretion of digestive juices.  Ginger is also an aid for motion sickness and nausea.  Drink ginger tea, eat candied ginger or take a capsule of ginger root extract.

Black Licorice is used as an alternative herbal treatment for acid reflux. Acid reflux is a condition in which the esophageal sphincter (the flap that separates the stomach from the esophagus) does not remain closed and acid from the stomach splashes into the esophagus. This disorder causes heartburn and discomfort.

Slippery Elm is good for both diarrhea and constipation.  It contains antioxidants that help relieve inflammatory bowel conditions.  Slippery elm contains mucilage which gently coats the lining of the intestinal system. The increased mucus production protects the gastrointestinal tract against heartburn and acid reflux.

Papaya and Pineapple.  Though not herbs, both of these fruits contain enzymes that break down protein and are good for relieving indigestion.

Red Pepper (Capsicum, various species). Americans often believe that hot spices upset the stomach. But, much of the rest of the world knows better—that hot spices like red pepper help soothe it. Red pepper also stimulates digestion.

Carminative Herbs prevent the formation of gas in the digestive tract which is the musculomembranous digestive tube extending from the mouth all the way through the body.

Here is a list of assorted carminative herbs:  agrimony, allspice, apples, basil, bay, bee balm, buckwheat, burdock, caraway, calendula, cardamom, catnip, celery, chervil, chives, cloves, coriander, cumin, dandlion root, dill, fennel, garlic, horehound, hyssop, lemon balm, lemon-grass, lovage, nutmeg, onions, oregano, parsley, parsnips, rosemary, sage, savory, St.John’s Wort, tarragon, thyme, turmeric, vanilla and yarrow.

You can use any of these herbs or a mixture of them to relieve indigestion. They can all easily be made into tea.

Turmeric root helps keep digestive inflammation under control. Turmeric contains curcumin which has an anti-inflammatory effect. It is used for dyspepsia, which is that “Oh, I ate way too much Thanksgiving dinner feeling”.  Turmeric is best taken in capsule form because it will stain anything it touches.

Cinnamon.   Cinnamon is also a carminative   Some studies have shown that Cinnamon helps people with diabetes metabolize sugar better. It is used for flatulence, nausea and to soothe an upset stomach.  In addition, did you know that if you chew cinnamon or cinnamon gum, it curbs your appetite!

Chamomile is for Digestive Problems. Over the centuries, chamomile has proven it works time and again.  As an antispasmodic, it soothes inflammation in the digestive system.  Chamomile is also a carminative, that is, a stomach soother, and it's especially good for indigestion.

So with this information at hand, pick a remedy, sit back, have a cup of herbal tea…..and enjoy the Eating Season.

                               Happy holidays !!

Memory Lapses of Convenience

Apparently the things that come across the screen often rumble around in my brain, waiting for just the right moment to come together.  This morning was such a moment.  For some reason, in the middle of making a pot of coffee, the thought of the new "pods" for laundry and dishwasher popped up, and the idea that the heavy plastic bottles the detergent came in (and the added water content to make the bottles even bigger) would soon be a thing of the past. 
Next thought was of the bags that hold the pods, followed by a vague idea of shops where you could take your own containers to scoop them from bins...
And that led me to start thinking about a headline of an article I saw earlier in the week, stating that the first supermarket had opened as recently as 1946.

Think about that!  Less than 70 years ago, we ate real food.

That (of course) took me down memory lane to my childhood, of milk men, bakery deliveries, the Jewel Tea man, and locals might remember, the Charles Chips man.  There were other sales people who came calling too - Fuller Brush, encyclopedia salesmen, and on and on.  I'm old enough to remember butcher shops, bakeries, the fish market, and the store that only sold fruit.  I can remember wrapping the day's trash in sturdy paper before putting it into the trash barrel because there was no such thing as a plastic garbage bag.  There really was very little trash, especially if there was a compost pile.  Groceries came home in brown paper bags that stood up all by themselves.

A trip to the grocery store with these things swirling in my head the other day, had me looking at all the packaging and marketing that we've come to accept and expect, all of these changes mostly happening within my lifetime.  All the convenient single-servings that are then packaged again in a larger container so that we don't have to take out a spoon and portion it out ourselves.  All the single-use, disposable, plastic, plastic, plastic everything, everywhere.

And I had forgotten.

You might wonder how I can continue to print a magazine while pondering these things, and I admit to sometimes feeling guilt about that.  At least paper is a somewhat renewable, compostable item - even if our readers didn't tell us that they keep every single issue they ever get, forever.  Since the computer has become so much a part of our every day life, printing has fallen off dramatically, with many printing companies going under as magazines and newspapers go on-line (or die).  Our own customer base, when given the choice, chooses paper 20-1 over the virtual magazine, so that's what we do.

But back to the grocery store...
As our food prices soar and our incomes decrease, will we start to realize how much we're paying for those convenient little pre-measured portions?  Will we opt for the pot of coffee over a K-cup, choose the large bag of rice over the boil-in bags?  Might we decide to use a dusting cloth instead of a disposable piece of fluff?  Make our own soups instead of canned?  Buy a quart of applesauce and use a bowl and spoon?  Perhaps we might just be able to separate a slice of cheese on our own? Could this be the time when we start to throw away the throw-aways that destroy the environment and deplete our wallets? 

Something's got to give.  If there is any silver lining to the currently ridiculous state of economics in the country, wouldn't it be great if we suddenly realized what we were doing - and stopped?

Beads from Woody Herb Stems

I've been talking and thinking about it for years, so it seemed like time to give it a whirl.  Working with holy basil for many years, I've seen mention of using the woody stems to make beads that are used in meditation.  There are malas available made from holy basil stems.  Since I grow many plants each year, it seemed like a project to make time for.  Our goal was to just try making a few.  108 beads is far more than we have in mind. 
While considering this project, the woody stems of lavender, rosemary, and sage also came to mind.  Although some of each were cut, only the lavender held a fragrance.  So those were the ones we used along with the holy basil.  After today's adventure, I will stick to making the beads with herbal powders, but it was fun.

First we cut the woody stems into the desired size.  They were held firmly with a wrench and drilled.

The large ones are lavender, the small ones holy basil.  The holy basil stems were really too narrow to get much shape from them, while the lavender gave us a lot more to play with.

We shaped them with the Dremel tool, although I personally found regular flat sand paper to be just as easy.  My arm is pretty sore now, though...

The finished beads (at the bottom of the picture) are fairly rustic.  We could add essential oil to them, paint, stain, or any kind of decoration we like.  I think they'd look nice with some glass beads.

That was fun.  I don't think we need to do it again, but it was one of those things that's been nagging at me for years, so we had to try it once. 
Now back to the workings of herbs and soaps and all the other things that have been piling up for the past couple of weeks!

Roots & Wings Fall Fest - WE DID IT!

Mid-August, in discussions with Susan Hess and Maryanne Schwartz about the upcoming fest, it seemed like it was forever away.
If I told you how quickly and smoothly it fell together, you probably wouldn't believe me.  Fact is, both my sister (Maryanne) and I AND Susan had in the past planned something similar, but both of those plans had been tabled for various reasons.  The moment we started talking, it was as if a fire was ignited.  Within 3 days we had a full roster, a site, and were up and running, ready to accept registrations!  We worked away over the next couple of months as they zoomed by, and last Friday night we found ourselves in a hotel room with all the supplies in the back of the car, our friend and speaker Betty Pillsbury ensconced, and some other friends in the room down the hall, all waiting to see how the day ahead would unfold.
And unfold it did!
With nary an unsolvable glitch, Roots & Wings took place on a glorious Autumn day.
Every session was attended by excited, happy learners.  People made friends, laughed together, and were inspired and jazzed to find new things to try.
Throughout the day, when I talked to attendees, the feedback was invariably wonderful.  We heard over and over how glad people were to find this in their own backyard.
It was so much more rewarding than we ever expected when we set out to organize it.  Now to get together, talk about it, and start planning for spring!  Here are some scenes from the day:

Betty Pillsbury's workshop on dream pouches.

Composting with Erica Lavdanski

Happy partakers at Susanna Reppert Brill's cordial class.

Everyone taking Tamara Sheen's workshop on live cultured foods got into the sauerkraut!

2 of the first 3 sessions - Barb Steele and Susan Hess took opposite ends of the large pavilion.

It was great watching people getting to know each other over lunch!

Maryanne Schwartz did a cold-processed soap demonstration using the sage hydrosol and essential oil from my distillation earlier in the day.

Susanna speaking.

There were so many other great talks that I just didn't get to with the camera.  Wonderful speakers, wonderful attendees - a wonderful day!

The Essential Herbal, Nov/Dec '13 Issue

Here it is folks!  The newest issue of The Essential Herbal Magazine.  Subscribe now to get it!

So much good folk herbalism, lore, herbal holiday tradition and gift-making came our way for this issue that we took the rare step of adding 4 pages (I can't remember the last time we did that).  It's a beauty and it has enough to keep us all busy right up until the new year!  A subscription makes an ideal holiday gift for an herbie friend.  It may seem early, but we'll hold it to send shortly after Dec. 15th.
And for an idea of what's inside, here is the Table of Contents...

Field Notes from the Editor

Tina talks about the fun she had with this year’s experiments.

About the Cover, a little discussion of the barn star. The cover is from Susan Hess.

Balsam Fir, Sandy Michelsen

We know them as Christmas trees, but what of the essential oil, the pitch, the needles? What can we do with them?

Flavors of the Season, Jackie Johnson

The spices that warm us in winter, included in recipes for Spiced Seafoam, Gingerbread, Rum Punch, and more.

Fun, Sillies & Puns for the Happy Herbalist, Jessica Morgan

A few more jokes and puns from Jessica, to lighten the quickly shortening days.

Recipes for Making Kale a Regular Part of Your Diet, Carey Jung

Carey eats kale every day, and has done so for years. How does she do it?

Roots of Herbal Medicine, Joe Smulevitz

There have been many steps along the way in the evolution of herbal medicine. Many traditions have borrowed from and built upon each other.

Herbal Gifts, Jean Smith

Vinegars and oils to make using herbs and spices.

Beyond the Winter Blues, Marita Orr

Many terrific ideas, recipes, and suggestions for staying ahead of the winter blues. If you’re one who dearly misses the sun, be sure to take note.

Winter Craft Ideas, Marcy Lautanen-Raleigh

Even more fun, exciting, and welcome gifts to make (maybe just for yourself). Something for everyone.

Der Butzemann, Susan Hess

Bridging the Sacred Connection Between Plants and Humans. A fascinating look into some PA German folk tradition.

Weaving the Yule Wreath, Heddy Johannesen

Learn to make a wreath with found, natural items like cones, pods, leaves and pine boughs.

Holiday Lathers, Marci Tsohonis

Oh my… Mint Chocolate Truffle Soap? Need we say more? Like Chocolate Almond Truffle Soap?

Five Seasons Teas, Suzan T Scholl

How to blend medicinal remedy teas. Suzan provides a chart showing different notes and the types of herbs that fall into those categories.

SouthRidge Treasures, Kitchen Spice Rope, Mary Ellen Wilcox

A great fall project that will bring the fragrances of spices into the kitchen and get you right into the mood for celebrating.

Buttery Spa Scrubs, Marci Tsohonis

Keep that skin supple and smooth all winter long!

Grocery Store Preparedness, Tina Sams

Sometimes it’s all you can do to drag yourself to the kitchen. Get prepared now and you’ll thank yourself later!

Retail or Wholesale, Maryanne Schwartz

Do you know the difference? If you’re starting a business, you should.

Old Country Store Percolator Punch

A favorite to serve in the store for many years, now shared with us!

Corn Chowder, Susan Hess

Something easy and inexpensive to warm you up and stick to your ribs.

Why Not Make Your Own? Rita Richardson

Some condiments you might not have considered making yourself.

Pumpkin Butter, Karen Hegre

Oh delicious concentrated spicy pumpkin spread, how we love you!

Persimmon Cake, Tina Sams

I always keep persimmon pulp in the freezer over the winter, just to use to bake moist, dense cakes and cookies.

 

Everyone does something...

We've been at this for 13 years now, putting The Essential Herbal Magazine together.  It's been interesting to watch the content evolve since it is driven by our readers who are also most often our writers.  The shift has been gradual and heartening to see, as we, as a community, continually find ways to more consciously tred upon the earth. 

One of our goals from the beginning was to gently lead people to find ways that bring them back in touch with the plant world, to look up at the sky, to remember.

I am of a generation that first partook of the "miracles" that are now destroying the earth.  We were amazed at the availability of woody winter strawberries from 1000's of miles away.  We were impressed with MORE of everything.  We were indoctrinated to believe that in a lot of ways just because we could do something, we should do it.  Might equaled right.  A person was judged by the size of their bank account.  The earth had unlimited resources, and we'd earned them.  That's what we were taught.

I'm not defending this - only explaining.  Even in my early teens, this was turning out to be an uncomfortable thought process as our chemicals killed off the raptors from the skies and the teeming life within our waters.  We were being taught about the undeniable value of the rainforests in class while they were being cleared in the name of progress.  But even then, when faced with the undeniable truth, we tried to make changes.  We stopped the use of DDT, took lead out of gasoline, and reformulated detergent.  All of those changes were met with resistance, but they were the right thing to do, and so they happened.  Unfortunately the backlash meant that those who felt we deserved everything (or really, nothing) came into power.

Now you'd think that you could just say, "Stop doing that!  You're hurting the earth!  We'll have nothing left!"  But how do you tell someone whose whole life has been infused with McDonalds and Kraft Macaroni and Cheese that they have to stop that immediately and start cooking from scratch?  Do they even know how?  This is not due to callous disregard for the earth as much as it is asking people to look at everything they were taught from birth, and change.  How do you convince people who have been raised believing that convenience is paramount (while work-weeks get longer and longer), that there is meaning in doing something by hand?  How do we learn to see the world differently?

And so for us, that has meant trying very hard to lead without judgement.  We recognize that it is possible to be a person whose lifestyle and beliefs clash with the necessity of making a living.  We know that many of our readers live in apartments with no land, work at jobs that go against their own grain, and feel like they can't live the life they dream.  Reality can be brutal, but we all want to learn how we can do better.  For us, it means trying to keep a foot in both worlds, remembering that our earthy, wild friends who seek to learn the old ways are not as typical as it may seem just because they surround us.

It has been immensely rewarding to get letters and notes from people who want to share that the things they're learning in the magazine are making a difference in their lives.  Their first hand-blended tea, or plantain poultice, or homemade nourishing soup.  With each issue, we hear from those who have taken a step on the way back.  Every step is powerful and meaningful and leads to the next step and a deeper appreciation of the natural world.

Now we have put together the Roots & Wings Fall Fest, another piece of the puzzle, another way to show that a different way is possible.  I'm so excited to be getting ready for that next Saturday (and there is still time to sign up).  We hope to have a Spring Fling as well :-)

Yesterday, there was an anti-GMO march locally.  I could not attend, but a friend ended the march with a beautiful speech.  It is posted on her blog HERE  I know that she is making a difference.  We can each make a difference - one step at a time. 
Even better - watch her here - Natasha's Speech

Autumn Melange at TEH

The pace changes here as the angle of the sun moves.  The deep blue of the sky is offset by golds and ambers, flashes of crimson, and still the deep, lush green that has been everywhere for months.  Instead of the rush of planting and weeding and putting things by, we have a little more time to venture into the woods (that have been clogged by immense growth until now) and wander around a little bit on deliveries.  The cooler weather makes it more enjoyable.
And so in that spirit, I thought I'd take you on a little tour of our past month, the things we do between working on the magazine, soap and Roots & Wings Fall Fest planning (there's still time to sign up for this Oct 19 event!) that make up most of our days.

A farm market in Ronks had huge bins full of gourds and pumpkins.  How could you choose?

Learning to catch the seeds as they spring from the pods is a pretty fun way to spend a walk in the woods.

The only thing left to harvest in the garden is the saffron and some vitex berries (for a friend).

Making lots of medicine with honey, garlic, lemons, ginger... we're ready!

Our "baby" pawpaw grove.

Found these at a farm market yesterday!  Yum!

A storm knocked these from a tree that I stalk every fall.  Bonanza!

We wound up with a quart of pulp from the persimmons and froze it in 1 cup portions for baking.

Spice berries on a prolific bush.  Gathering lots of twigs, leaves and berries.

The mushroom log I got at an herb faire in May is pushing out shrooms beside the front porch.

Bottled up the black walnut cordial we made in mid-June.  It still needs a few months to mellow.

This is just a taste of what's been going on.  We have a pretty good time.  There has been a class or two, trips to farm markets, visiting friends, and evenings on the deck watching the sun go down.  It's a good life!