Echinacea, that pretty purple coneflower. A joy to behold in your flower garden, and a medicine to be used for a plethora of ailments. Echinacea angustifolia used to grow wild over much of the United States and was first used by the Native Americans. They took it internally for colds, flu, sore throat, and even scarlet fever. They applied it topically to gangrenous wounds, skin infections and even swore by it for snake bite.

More recently it has been popularized as an immune booster and infection fighter. Much of the wild Echinacea angustifolia, which can not easily be propagated in a domestic setting, has been destroyed by big pharmaceutical companies harvesting it with a bull dozer, leaving none to propagate for future harvest. Originally the root was the only part thought to be medicinal, but European studies on Echinacea purpurea showed that the flowers, leaves and seeds were very potent medicine. The root of Echinacea p. is used also, but harvesting of the ariel portions and the ease with which it can be propagated has made it the main plant used for medicinal purposes today.

Echinacea is well known for its anti-viral, anti-bacterial, anti-fungal, and anti-inflammatory properties. It is one of the herbs I use in a blend to relieve the symptoms and shorten the duration of common colds, flu and bronchitis. It helps boost the immune system and push toxins out of the system, is considered a blood purifier and useful for lymph node inflammation.

The roots are dug in the fall after most of the leaves have died and the plant has gone dormant. They can be scrubbed, sliced or chopped and dried for use in teas or can be tinctured in grain alcohol or vinegar.

Dandelion is considered a noxious weed by most home owners. Early in the spring you will see their jagged green leaves and bright sunny blooms peeking through the still dormant grass. These greens are packed with nutrition and just what your digestive system needs to break the lull that's been created by all those high carb "comfort foods" we seem to crave during the winter. Their taste is somewhat bitter, but they are delicious cooked with a little bit of hot pepper. The blooms are edible and can be prepared in many different ways.

Late in the fall when there's just a hint of frost in the air is the time to harvest the roots. Here on the high plains of Texas we've already had one night when the temperature dropped below freezing, so now is the time to dig the dandelions. The leaves are still green and some may even have flowers on them. I like to dig the whole plant up, wash it good and scrub all the dirt off the root. Then I chop root, leaves and blossoms if there are any and fill a jar about 3/4 of the way full and fill the jar to the neck with apple cider vinegar. If the jar has a metal lid, place a piece of waxed paper or saran wrap over the jar before you put the lid on. Vinegar will react with metal and spoil your dandelion vinegar. Allow this to set out of direct sunlight for about 6 weeks, shaking every day, then strain and bottle the dandelion vinegar for later use as a tonic or to add a little zest to a vinaigrette dressing. Taking this tonic throughout the winter will help keep the kidneys and liver flushed and toned so the digestive system stays in good working order.

Dandelion is a source of potassium, sodium, calcium, phosphorus, and iron. The leaves are a richer source of Vitamin A than carrots, and contain some amounts of Vitamins B, C, and D. The root contains bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin, and inulin.

History
Dandelions were brought to North America by the early colonists and the indigenous people quickly recognized their medicinal and nutritional value. The designation officinale indicates that it was once officially listed as a medicine. The first mention of Dandelion as a medicine is found in the works of an Arabian physician in the 10th and 11th century.

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Diuretic: A diuretic helps the body with the elimination of urine. Synthetic diuretics can flush out important minerals such as potassium. Potassium and sodium help regulate muscle and nerve function. The loss of these minerals (electrolytes) can cause dangerous muscle weakness and loss of co-ordination, and even heart rhythm disturbances. Dandelion leaf’s balanced content of potassium and sodium make it a safe and effective diuretic, even in cases of edema due to heart problems.
Hepatic: The leaves and roots contain bitter compounds that increase bile production in the gall bladder and stimulate the flow of bile from the liver. Dandelion is a great tonic for people with sluggish liver due to alcohol abuse or poor diet. The increased bile flow can also help improve fat metabolism in the body. It has been used to treat hepatitis and diabetes.

Rosemary is for remembrance. In ancient times, when brides were taken off to another country after they were married they were given a bouquet containing rosemary to remember their families who they would probably never see again. Sprigs of rosemary were tossed into the graves of loved ones signifying that they would be remembered.

More recently it has been discovered that rosemary can help increase circulation to the brain and has been used in treatments for Alzheimer’s disease and dementia. It has also proven to be a more effective food preservative than BHA and BHT to prevent food poisoning.

A soak in a rosemary bath can help sooth sore muscles. It is often used in shampoos and hair creams and is reported to prevent graying of dark hair as well as relieving dandruff and treating premature balding. Rosemary is one of the ingredients in Queen of Hungary Water. When used on the skin it helps strengthen capillaries.

Its flavor enhances meats and vegetables, and, added to breads, it presents a delightful change from plain bread.

Its antibacterial, antifungal, antidepressant, antioxidant, anti-inflammatory, antiseptic qualities make it an invaluable addition to foods as well as being a potent medicine.

Cayenne is one of the best herbs available for heart health, and many noted herbalists number it at the top of their list for benefits. It’s healing properties have been known for centuries and used in every part of the world. It increases circulation and aids in strengthening the heart muscle and the entire cardiovascular system. Cayenne is thermogenic, meaning it can rev up metabolism increasing energy and may help in weight loss. It’s also alterative meaning it can boost your immune system. It is used to treat chronic pain, sore throats and headaches. Using cayenne with other herbs increase the potency of them. As Dr. Richard Schulze put it, ”cayenne is the truck the other herbs ride in on”

By increasing blood flow cayenne increases the effeciency of the digestive system allowing the body to more fully utilize the nutrients in food.

Today cayenne is used worldwide to treat a variety of health conditions, including poor circulation, weak digestion, heart disease, chronic pain, sore throats, headaches and toothache.

Cayenne’s beneficial properties lie mostly in a chemical called capsaicin. All hot peppers contain this chemical, but the hotter the pepper, the more beneficial it is. Refer to the scoville heat scale to find which peppers are the hottest.

If you’re not used to hot, spicy foods start with the milder peppers or use just a small amount to begin with.

Spice up your menu. Warm up your heart, boost your immune system, and get the added benefits from the Vitamin C and beta carotene provided by hot peppers.

Why should a man die who has sage in his garden?
This ancient proverb attests the value placed on sage as food, medicine, and preservative throughout the ages.

Sage’s history is ancient and begins before written history. It is believed to have originated in the countries surrounding the Mediterranean Sea and has one of the longest histories of use of any medicinal herb.

The Greeks and Romans both knew of it’s power to preserve meats, and prized it for its many healing properties. What these peoples knew from experience, modern science has proven by being able to isolate the herbs numerous terpene antioxidants and other chemical properties.

Sage has been known as a panacea in many cultures as its scientific name Salvia, derived from the Latin word salvere meaning to be saved denotes.

People who have inflammatory diseases such as rheumatoid arthritis, bronchial asthma, and atherosclerosis should increase their intake of dietary sage, as sage is a potent anti inflammatory and anti oxidant. It is also a great memory enhancer and is used in combination with other anti-oxidant herbs in the treatment of Alzheimer’s Disease and Dementia.

A gargle of sage tea with honey and lemon is a tasty way to take care of a sore throat or tonsilitis. The uses of sage medicinally are seemingly unending, and adding it to the foods you eat is a great way to boost your immune system and add trace nutrients to your diet.

Parsley is a powerhouse of vitamins and minerals and as such should be a part of our everyday lives. Medicinally, parsley has been used in the treatment of kidney stones, bladder infections and jaundice conditions as well as digestive problems. It is well known as a diuretic, laxative and emenagogue. Typically the roots have been used, and may be necessary in extreme conditions, but a tea made from the leaves can be very effective.

Parsley is thought to have originated along the coast of the Mediterranean Sea and has been in use by the Greeks since before recorded history. It’s medicinal properties were appreciated long before it was recognized as a food. Its ability to cleanse the palate and freshen the breath led to the use of it as a plate garnish.

In culinary applications, parsley added to any dish will help bring out the flavor of a single food, or blend various herbs and seasonings into a deep, rich taste. Dried parsley can be used as effectively as fresh parsley, but a fresh leaf is the most effective to freshen the breath.

Parsley is very high in Vitamin A, Potassium, Calcium, Magnesium, Niacin, Phosphorus, Vitamin C, Protein and Riboflavin, plus trace amounts of many other vitamins and minerals.

Pass the parsley please!

Throughout history herbs have been used in every corner of the world to flavor and preserve food. Nature has provided us with many flavorful plants that not only add zest to any recipe, but they actually enhance our health and many have antibacterial properties that make them ideal for preserving foods.

Garlic is thought to have originated in Central Asia. It is mentioned in ancient writings from Egypt, India, China, Greece.

Though garlic is most usually associated with Mexican, Spanish, Greek, Italian, and Indian cooking, it is a commonly used seasoning in nearly every country in the world.

Garlic has a long history in folklore as a means of warding off disease and evil. I'm not so sure about warding off the vampires as I've never met one, but it's power over disease is legend. The father of modern medicine, Hippocrates, recommended it for all infectious wounds and even for intestinal problems.

In the twelfth century garlic tea was used to abate asthma attacks, and during World War II it was widely used to treat battle wounds as it is highly antiseptic and was widely available

Modern science has found that garlic can also aid in heart health, boost the immune system, ease the congestion of colds and bronchitis and much much more. The healing properties of garlic are attributed largely to the high concentration of natural sulpher found in it's volatile oils. This same element is the source of its smell.

Garlic is most potent if juiced, eaten raw, or pickled in apple cider vinegar, but don't discount the benefits of cooking with garlic!