Almond, Sweet – (Prunus dulcis)

by | Mar 29, 2025 | Plant Profiles

Almond, Sweet – (Prunus dulcis)

Image by RÜŞTÜ BOZKUŞ from Pixabay

Sweet Almond Tree (Prunus dulcis) - Botanical Profile, History, Benefits & Uses

Early in the year, around Valentine’s Day, almond trees sense the approaching spring and burst into bloom. Their graceful branches become adorned with a profusion of delicate pinkish-white flowers with dark centres—an enchanting display of nature’s divine grace.

Almond Blossom painting

Image by Brigitte Werner from Pixabay

Almonds in their shell, ripening on the tree

Image by Fernando Espí from Pixabay

Sweet Almond Tree – Habitat, Distribution and Climate

Sweet almond trees are native to the arid mountains of Central and Southwest Asia, ranging from the Tien Shan Mountains in western China to Turkestan, Kurdistan, Afghanistan, Iran, and Iraq—regions where wild relatives still grow.

They thrive in semi-arid Mediterranean climates with mild, moist winters and hot summers. The trees start to produce their velvety fruits within 3 to 6 years. (Gorawala, 2022)

Botanical Description

The sweet almond tree is a slow-growing, deciduous tree in the Prunus genus, closely related to apricots, peaches, and plums.

The trees can reach a height of 3-5 m. Their leaves resemble peach leaves: elongated, lanceolate and slightly serrated. The flowers, which in the warmer regions of the Mediterranean Basin can appear as early as the end of January, are delicate and beautiful 5-petaled pinkish-white blossoms with a darker centre and a splatter of stamens. Almond trees are self-incompatible and rely on honeybees for fertilisation. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

Like its relatives, it produces a fruit containing a hard, woody stone that protects an oil-rich kernel. But unlike those fruity relatives, the endocarp or fleshy part is woody and offers no nourishment. The edible part is only the embryonic seed itself. The trees begin producing velvety fruits within 3 to 6 years. As the seeds mature, the outer skin splits open, exposing the woody ’nut’ inside. Technically, the almonds are drupes rather than true nuts. (Gorawala, 2022) Interestingly, the kernels of wild almond trees—and those of their botanical cousins—contain amygdalin, a cyanogenic glycoside that is highly toxic. (Jaszczak-Wilke et al., 2021)

The mystery of how sweet almonds were domesticated and lost this deadly poison remains unsolved.

Almonds’ Ancient Origin

Archaeological evidence suggests almonds were cultivated in the Middle East as early as the Bronze Age, but their importance as a major food source dates much further back in time. Remains of nut shells near pitted hammers and anvils found at Gesher Benot Ya’aqov (Israel) dated to the Pleistocene Era (780 000 b.c.e.) include the shells of wild almonds. But domesticated almonds are not recorded before the late Bronze Age (3000-2000 b.c.e.), at the dawn of agriculture in the Near East.

Almonds were found in the tomb of Tutankhamun (1325 b.c.e) and at Deir-el-Medina, a workmen’s village and home of the artisans involved in building the tombs in the Valley of the Kings during the 18th-20th Dynasties of the New Kingdom of Egypt (1550-1080 b.c.e.). Other significant archaeological sites that have yielded prehistoric remains of almonds are found in Crete: at the Neolithic level, underneath the palace at Knossos, and in the storerooms at Hagia Triada, a site associated with the Minoan culture that thrived during the Bronze Age.

Almonds in Biblical Times

When the Arabs conquered North Africa, they introduced Almonds to Tunisia and Morocco and Greek and Arab traders spread them throughout the Mediterranean along ancient trade routes. (Casas-Agustench et al., 2011)

Almonds and their precious oil were well-known in classical Greek and Roman times, long before the Christian era.

The Bible frequently refers to almonds and notes that they are one of the best fruit trees of the land of Canaan. Almonds, known as ‘shakad’ in Hebrew, carry great cultural and spiritual significance in the Jewish tradition. (Grieve, 1998)

‘Shaka’ means to wake, watch and be alert and vigilant. (Šāqaḏ Meaning – Hebrew Lexicon | Old Testament (KJV), n.d.) Twigs of almond blossom are still used to adorn the synagogues at important festivals. According to Mrs. Grieves, Aaron’s rod was an almond twig, and the nuts were chosen to decorate the golden candlestick used in the tabernacle. (Grieve, 1998)

Almonds from Roman Times to the Middle Ages

Almonds spread to northern Europe and even to the British Isles very early on, probably with the Romans, but were not cultivated there until the 16th century. (Grieve, 1998). They became an important item of trade in Europe and feature strongly in medieval recipes. In 1372, the Queen of France, Jeanne d’Evreux, was reported to have a hoard of 500 lb. of almonds in her storage. (Grieve, 1998)

By the Middle Ages, almonds and even almond milk were hugely popular, not just in southern Europe, where almonds grow, but all over Europe and the UK. Despite their high price tag, they feature in dozens of recipes. Even almond milk, far from being a modern invention, was probably invented in the context of religious taboos at Lent, when animal products were banned from the table.

At any rate, animal milk was reserved for children and for making cheese, so almond butter and milk readily replaced the dairy option – judging by the prolific mentions in medieval cookbooks. (Clarke, 500)

Almonds Spread to the Americas

Almonds were introduced to the Americas by Spanish Franciscan monks, first in Mexico and later to California, between 1769 and 1823. But when they abandoned their mission, the almond orchards died. The venture was revived in 1854, soon after California became a state of the Union. It did not take long for growers to learn about the specific needs of this valuable crop. Californian almonds are practically all descendants of the French varieties, Nonpareil, Non Plus Ultra and IXL and are grown successfully in the Central Valley. (History Of Almond Production, n.d.)

Almond orchard in flower

Image by Maria Teresa Martínez from Pixabay

Almonds as a Commercial Crop and its Environmental Implications

Today, the leading almond-producing countries include the United States, China, Australia, Spain, and other Mediterranean regions. (Gorawala, 2022)

Commercial almond production is big business. Vast orchards cover thousands of hectares of almond trees. Because of climate change, prolonged droughts and pressure on water resources production have become challenging, making trees more vulnerable to pests, which increases the need for pesticides and herbicides, harming not only their intended victims but also the honey bees needed to pollinate the flowers. Of course, it does not stop there but continues through the food chain, affecting all insect-eating animals, especially birds. Last but not least, farmworkers, exposed to the Agro-poisons, and the local population, are affected not only by direct exposure but also via the groundwater, where herbicides and pesticides inevitably end up. Bees, stressed by Agro-chemicals and transport conditions (they are often ferried across the country for thousands of miles), are succumbing to colony collapse syndrome (CCD), a potentially existential threat to both, bees and their keepers (almost 3 million hives are rented to pollinate the Californian orchards alone). And, since almond trees are self-incompatible, they depend on bees for their survival, too.(Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025), (An Unhealthy Alliance between Almonds and Honeybees, 2019)

 

Modern Research and Alternative Cultivation Models

Agricultural research teams are working to develop hybrids that are not dependent on bees, but these new varieties are not yet ready for commercialisation.

Traditional orchards in Europe and the Middle East are much smaller and family-owned. Harvest is frequently still done by hand. The commercial operations of the Agro-industry employ mechanical nut shakers to speed up the harvest. (Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica, 2025)

There is a shadow side to almonds’ popularity. With the recent trend to replace dairy milk and butter with plant-based alternatives like almond milk, the pressure on the environment has risen exponentially. Almond milk is not an animal product, but it is not cruelty-free. Almond cultivation relies on honeybees for pollination. Commercially grown, non-organic almonds and their derivative products, such as almond milk, butter, marzipan and almond flour, are not sustainable choices.

Almonds in Regenerative Agricultural

There is hope. Some growers are adopting regenerative practices to lessen the industry’s environmental impact. They report higher yields while using fewer resources, an increase in organic matter, improved soil health and structure, and reduced water consumption. The results are healthier trees producing more resilient nuts – and happy bees.

See https://www.youtube.com/watch?v=9jrWp9SxYU4

Almond Nutrient Composition:

  • C16:0 Palmitic acid (5-9%)
  • C18:0 Stearic acid (1-3%)
  • C18:1 Oleic acid (48-88%)
  • C18:2 Linoleic acid (11-33%)

Key Nutrients: Vitamin E, K, Potassium, Magnesium, Calcium, Zinc

(Gorawala, 2022)

Almond Oil

Image by Rabbixel from Pixabay

Sweet Almond Nutritional Profile – Vitamins, Minerals and Health Benefits

Hippocrates (460-370 b.c.e.), the ‘father of medicine’, recorded the properties of Almonds in the ‘Corpus Hippocraticum’, describing them as ‘burning, but nutritious’. The Ancient Greeks used a categorisation system similar to the Ayurvedic teachings, the ‘humoural system’ that classified substances according to their essential nature and the elements. In this system, oily substances were regarded as fiery, hot and dry.

Ayurveda and Unani Medicine

In Ayurveda and Unani medicine, almonds are highly valued for their health benefits. They are believed to enhance brain function, improve skin health, and boost overall vitality, mirroring the cultural significance of almonds as symbols of wellness and nourishment.

Hildgegard von Bingen

Hildegard von Bingen also praised almonds highly. She suggested that those with a bad skin complexion and an ‘empty head’ would benefit from eating almonds regularly. (Hertzka & Strehlow, 2002)

Almonds are indeed highly beneficial. They contain many micro- and macronutrients, essential fatty acids, amino acids, vitamins and minerals. Studies have shown that despite their rich oil content of about 50%, they can modulate serum glucose, lipid and uric acid levels. They help to regulate body weight and protect against diabetes, obesity, metabolic syndrome, and cardiovascular diseases. Recent research also shows that almonds have a prebiotic effect, supporting beneficial gut-flora and protecting the digestive system against diseases like IBS. (Barreca et al., 2020)

 

Fresh almonds at the market

Image by PublicDomainPictures from Pixabay

Almond Cuisine: Sweet and Savoury Dishes

Almonds are a delicious and healthy nuts, partly because of their nutrient-rich oil. The highly beneficial polyphenols, associated with almond’s prebiotic effect, are found in the skin. It is better not to blanch the almonds for maximum benefit, but it depends on the dish. Sometimes a finer texture is preferred. Almond skins are sometimes used as fibre in supplements or food additives.

 

Almond oil is relatively stable, and stored properly, it keeps for about one year. Organic almond oil is edible and very nutritious. The nuts themselves deliver additional benefits. They can be eaten raw, roasted or enjoyed as a creamy spread known as almond butter.

 

As we have seen, almond milk and butter were invented in the Middle Ages. Such products are currently experiencing a major renaissance, especially in the whole food sector. But apart from the recent almond milk revival, the nuts themselves are highly versatile and can be used in both, sweet and savoury dishes.

Sweet Almond dishes

Countless cakes, tarts, biscuits and puddings are made with almonds – but most importantly, they are the key ingredient in marzipan. Simple, but delicious, sugar or chocolate-coated almonds or candied almonds are traditional Christmas treats. In Mediterranean countries, almonds feature most prominently in Easter baking. Colomba di Pasqua is a traditional Italian Easter cake featuring almonds, and pastries known as Jesuits or Jesuits’ hats, triangular flaky puff pastry filled with frangipane and topped with flaked almonds, is popular in France. In India, Badam Kulfi, a type of ice cream, is made with condensed milk and almonds.

 

Savoury Almond dishes

Flaked almonds are used for decoration, but entire nuts or ground nuts are often incorporated as a more substantive ingredient. They are often included in Kormas (Indian and Pakistani cuisine), or can be part of the nut mixture of nut loaves in vegetarian cooking. Hickory smoked or roasted almonds make a healthy and nutritious snack and almond flour can be used in baking as a gluten-free alternative, to thicken sauces and stews. But, because almonds do not contain gluten, they cannot simply be exchanged 1:1 for regular wheat flour.

In Andalucia, Ajoblanco, a cold soup made with ground almonds, left-over bread, garlic, water and olive oil is a popular dish in the summer. Almond meal (more unblanched, coarsely ground almonds) makes an excellent alternative to bread crumbs or can be used in a half-and-half blend.

There are hundreds of recipes out there. A selection will be posted in recipe section of sacredearth.com soon.

 

Caution:

People susceptible to nut allergies should abstain from almonds and almond products. If you are allergic to peaches, you are more likely to react to almonds. Cross-reactivity with other tree nuts is also common. Symptoms can range from mild to severe and can even be fatal. Pollen allergy is only an issue in almond-producing regions. (Almond Allergy, n.d.)

 

Mould is a risk, since almonds can be attacked by aflatoxin-producing moulds, which are highly toxic and considered a potent carcinogen implicated in causing liver cancer. The EU has strict food testing standards and tests shipments of almonds both within the Union and from abroad.

(Aflatoxins in Food | EFSA, 2021)

Almond Oil  – Extraction Method Matters

Almond oil is edible, but only food-grade organic almond oil is recommended for culinary uses. Most conventional almond oil is extracted using solvents like hexane, removing much of its nutritional and therapeutic value. In contrast, organic, virgin cold-pressed almond oil is rich in essential nutrients, but this method produces lower yields, making it more expensive. (Roncero et al., 2016)

 

Butter cake
Image by Silvia from Pixabay
Candied almonds
Image by Silvia from Pixabay
Almond biscotti
Image by Jason Goh from Pixabay

Cosmetic Properties

Almond oil is a prized ingredient in natural cosmetics due to its:

  • Light texture
  • High stability from monounsaturated oleic acid
  • Smooth application with good slippage
  • Suitability for sensitive skin around the eyes

 

Almond Oil Uses – Skin, Hair Care and Therapeutic Applications

Nutrient-rich Almond oil is widely used in skin care preparations and as a base oil for therapeutic massages. Rich in vitamin E, potassium, magnesium, calcium, and zinc, it nourishes the skin and prevents damage caused by free radicals. Almond oil is recommended for sensitive and mature skin.

Pure, unrefined cold-pressed almond oil has a fine texture and a subtle, nutty fragrance. While relatively light, it does not immediately absorb into the skin, making it an excellent choice for massage oils. Its high proportion of monounsaturated oleic acid ensures oxidation resistance when stored properly. (Kusmirek, 2002)

Almond Oil Benefits and Uses

Traditional medical systems in China, India, Greece, and Persia valued almond oil for its remarkable moisturising and skin-care properties. It has been used to:

  • Prevent scarring
  • Soothe sun-damaged skin
  • Smooth mature skin
  • Reduce puffiness and wrinkles around the eyes
  • Relieve itching
  • Treat irritable skin conditions such as eczema, psoriasis, and dry, flaky skin (Ahmad, 2010)

Natural Body Care Applications

Almond oil’s soothing and emollient qualities make it suitable for all skin types. It is among the most widely used and sought-after base oils for natural cosmetics. Mixed with oat bran or ground almonds, it creates a nourishing and cleansing body scrub. (Bly, 2019) Additionally, it is a valuable additive in soap-making, contributing to a creamy, nourishing lather. Other uses include:

 

    • Body lotions and night creams
    • Skin-repair formulation
    • Soothing anti-inflammatory ointments
    • Body butters and lip balms
    • Hair-repair oil treatments
    • After-sun care lotions
    • Aromatherapy massage blends (Kusmirek, 2002)

 

Almond Tree in Flower

Image by Annette Meyer from Pixabay

Mythology

The beautiful, endearing almond tree features in many ancient stories, folklore and mythology, especially in Southern Europe and the Levant. It symbolises rebirth at the awakening of spring, undying hope, abundance, generosity, beauty, love, devotion, and inspiration. (Altman, 2000) In Greek mythology, the almond tree is associated with Jupiter and Gaia, Agdistis and Attis (Atsma, 2000) and is also linked to the tragic story of Phyllis and Demophon. 

References

  • Aflatoxins in food | EFSA. (2021, December 21). https://www.efsa.europa.eu/en/topics/topic/aflatoxins-food
  • Ahmad, Z. (2010). The uses and properties of almond oil. Complementary Therapies in Clinical Practice, 16(1), 10–12. https://doi.org/10.1016/j.ctcp.2009.06.015
  • Almond | Definition, Cultivation, Types, Nutrition, Uses, Nut, & Facts | Britannica. (2025, February 24). https://www.britannica.com/plant/almond
  • Almond Allergy. (n.d.). Retrieved 4 March 2025, from https://www.food-info.net/uk/intol/almond.htm
  • Altman, N. (2000). Sacred trees: Spirituality, wisdom & well-being. Sterling Pub.
  • An unhealthy alliance between almonds and honeybees. (2019, June 20). Food and Environment Reporting Network. https://thefern.org/2019/06/an-unhealthy-alliance-between-almonds-and-honeybees/
  • Barreca, D., Nabavi, S. M., Sureda, A., Rasekhian, M., Raciti, R., Silva, A. S., Annunziata, G., Arnone, A., Tenore, G. C., Süntar, İ., & Mandalari, G. (2020). Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients, 12(3), 672. https://doi.org/10.3390/nu12030672
  • Casas-Agustench, P., Salas-Huetos, A., & Salas-Salvadó, J. (2011). Mediterranean nuts: Origins, ancient medicinal benefits and symbolism. Public Health Nutrition, 14(12A), 2296–2301. https://doi.org/10.1017/S1368980011002540
  • Clarke, J. (500, 49:00). In the Middle Ages, the Upper Class Went Nuts for Almond Milk. Atlas Obscura. http://www.atlasobscura.com/articles/almond-milk-obsession-origins-middle-ages
  • Gorawala, P. (2022). Agricultural Research Updates. Volume 40 (1st ed). Nova Science Publishers, Incorporated.
  • Grieve, M. (1998). A modern herbal: The medicinal, culinary, cosmetic and economic properties, cultivation and folklore of herbs, grasses, fungi, shrubs & trees, with all their modern scientific uses. Tiger Books internat.
  • Hertzka, G., & Strehlow, W. (2002). Die Küchengeheimnisse der Hildegard-Medizin: Ratschläge und Erkenntnisse der heiligen Hildegard von Bingen über die Heilkraft unserer Nahrungsmittel (12. Aufl). Bauer.
  • History Of Almond Production. (n.d.). Retrieved 3 March 2025, from https://wholesalenutsanddriedfruit.com/history-of-almond-production/
  • Jaszczak-Wilke, E., Polkowska, Ż., Koprowski, M., Owsianik, K., Mitchell, A. E., & Bałczewski, P. (2021). Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds. Molecules (Basel, Switzerland), 26(8), 2253. https://doi.org/10.3390/molecules26082253
  • Kusmirek, J. (2002). Liquid Sunshine—Vegetable Oils for Aromatherapy. Floramicus.
  • šāqaḏ Meaning—Hebrew Lexicon | Old Testament (KJV). (n.d.). Retrieved 3 March 2025, from https://www.biblestudytools.com/lexicons/hebrew/kjv/shaqad.html
Foraging Wild Asparagus

Foraging Wild Asparagus

by | Mar 22, 2025 | Foraging

Foraging Wild Asparagus – A Forager’s Treasure Hunt

Spring is underway, bringing with it its characteristic mixed-bag weather patterns. In some regions, winter stubbornly clings; in others, it’s long forgotten. Where I am, it has not quite sprung, but regardless, there are signs of its imminent arrival. Wild asparagus is sending up its tender shoots, and they are ready for the picking.

While cultivated asparagus typically debuts in May, the wild variety emerges earlier, rewarding keen-eyed foragers with its tender, flavourful spears. Unlike other foraging activities, hunting for wild asparagus is an experience akin to mushroom picking. It requires patience, a trained eye, and a knack for spotting the elusive spears hidden among the prickly thickets of its parent plant and dense undergrowth. Many aspiring foragers walk right past them, oblivious to their presence, until the shoots bolt and become too woody to enjoy as food. But once you develop a sense of the season and get to know their elusive hiding spots, foraging for wild asparagus becomes a thrilling treasure hunt that can lead you to unexpected places.

 

Where to Find Wild Asparagus

Wild asparagus thrives in a variety of habitats, depending on the species. It favours well-drained soil and typically grows in ditches, riverbanks, and alluvial plains where moisture is abundant but not stagnant. Most species prefer full sun, but some can tolerate semi-shaded areas and heavier soils.

Although its appearance is distinctive, wild asparagus can be tricky to spot. Foraging legend Euell Gibbons, in his classic book Stalking the Wild Asparagus, offers a useful tip: look for last season’s dead asparagus brush, which often serves as a clue to the presence of fresh spears. This method works well for the tall, upright-growing variety, which is often an “escaped” garden asparagus. But, true wild asparagus, Asparagus acutifolius, a native of the Mediterranean Basin, presents a greater challenge. It has a scrambling growth habit, weaving through undergrowth or along the ground. It takes a trained eye to spot the sneaky, snaky spears as they pop through the thicket of older plants.

Foraging Wild Asparagus

The History of Wild Asparagus

Wild asparagus is most commonly found in southern Europe, particularly in Spain, Italy, and France. Escaped cultivated asparagus is also found in northern regions, particularly near historical centres of their cultivation. Birds play a key role in dispersing their seeds, aiding their spread far beyond their original habitat.

Asparagus has an ancient history, with records indicating its use in Egypt, Greece, and Rome. The Romans likely introduced it to Northern Europe, where it became a sought-after delicacy thought fit for kings but not peasants. Old herbals praise asparagus not only as a culinary delight, but also as a medicinal plant, valued for its diuretic and cleansing properties.

Nutritional and Medicinal Benefits

Though wild asparagus is no longer widely used medicinally, its health benefits are worth mentioning. Asparagus, wild or cultivated, is a potent diuretic. It stimulates the kidney and liver function while helping to eliminate toxins. Just what the doctor calls for as a spring tonic. It is also rich in vitamins, antioxidants, and fibre, but if too much is consumed, it can rob the body of calcium. (Not a worry for wild asparagus – it is unlikely we will ever find enough of it to cause any such deficits in the body.)

Traditionally, asparagus has been associated with aphrodisiac qualities—a claim that may be linked as much to its suggestive appearance as to any actual physiological effects. But the only way to know for sure is to put it to the test!

 

 

Wild Asparagus HarvestHow to Prepare Wild Asparagus

Wild asparagus, particularly the escaped variety, is more slender, tender, and subtly flavoured than its cultivated counterpart. Because of its delicate nature, it requires minimal cooking. Simply trim off the woody ends and lightly sauté the spears or throw them into the pot for the last couple of minutes. They make a delicious addition to omelettes, pasta dishes, and risotto. For a simple, yet divine ‘bonne bouche’, try drizzling them with lemon juice and garlic butter.

 

Final Thoughts

Foraging for wild asparagus is more than just a way to enjoy a seasonal delicacy—it’s an adventure that deepens your connection with nature. Whether you’re an experienced forager or a curious beginner, the thrill of discovering these hidden treasures makes every spring outing an experience to remember. So, the next time you find yourself wandering through the countryside, keep an eye out for the elusive spears—you might just stumble upon one of nature’s greatest spring delights.

Rosemary – Rosmarinus officinalis

Rosemary – Rosmarinus officinalis

by | Feb 1, 2025 | Plant Profiles

Most of us know this woody, aromatic bush as a culinary herb, but in fact, Rosemary is so much more than that. It has some quite remarkable properties that are well worth remembering.

As a kitchen herb, Rosemary is an old stand-by: Rosemary potatoes, Rosemary chicken, Rosemary salt, Rosemary lamb, or Rosemary fish are all familiar menu items.  The needle-like leaves have a highly aromatic, somewhat medicinal scent. The flavour is distinctive, somewhat bitter, and resinous, which perfectly complements fatty foods. It ‘cuts through’ the grease. This is why it is used to flavor greasy meat and fish dishes and to aid digestion. Rosemary acts as a token apology to the liver.

Rosemary, which has long been known as Rosmarinus officinalis, was recently assigned to the Genus ‘Salvia’. That means, it is botanically grouped with the sages. However, the old name is still acceptable, but keep the name change in mind to avoid confusion.

Although it is an herb of the mint family (Lamiaceae), its thin, spiky leaves lend it the appearance of some kind of dwarf conifer. Rosemary is at home in the semi-arid climate zone of the Mediterranean coastal region. It commonly grows in the garrigue, the shrubland that covers the lower hills. Its scientific name – ‘rosmarinus’ means ‘Dew of the Sea’. It indicates that this herb likes to be ‘kissed’ by the salty mist coming in from the sea. Others have suggested that the name perhaps alludes to the light blue flowers. A bush that is profusely covered in flowers has the appearance of sea foam on the crest of a wave. Thus, Rosemary has also been linked to the Greek Goddess Aphrodite, who was born from the foam of the sea.

In the Mediterranean, it is one of the earliest flowers to appear in the New Year. Its pale blue flowers blush the wild coastal hillsides, spreading an aromatic scent that awakens the sleepy bees. Rich in nectar, Rosemary is one of their first sources of nourishment. The highly aromatic Rosemary honey is sold at local markets as a highly prized regional specialty.

Rosemary’s intense fragrance and aromatic flavor are due to essential oils, which are obtained not from the flowers, but from the needle-like leaves. As a key ingredient of the ever-useful herb blend known as  ‘Herbes de Provençe’ it is a quintessential item on the herb shelf.

Rosemary bush

Medicinal uses of Rosemary

This essential oil is also responsible for its medicinal properties. Rosemary oil stimulates blood circulation, particularly to the head. It has a beneficial effect on memory. In herbal lore, this property is associated with the remembrance of loved ones, and friends, and those who have recently passed away.

Rosemary’s bitter principle aids digestion. It ‘warms’ the stomach and stimulates the liver and gallbladder. It helps the body to break down fats and improve digestion.

It also shows anti-viral, anti-bacterial and anti-fungal properties. Externally, a Rosemary infusion can be used to cleanse badly healing wounds.

Cooking with Rosemary

Rosemary goes great with roasts – whether you are roasting a goose, lamb chops, or a pan full of root vegetables, a sprig of rosemary transforms the dish and adds a complex, slightly bitter and highly aromatic flavor.

Purification

Rosemary has also long been used as incense, particularly in combination with Juniper berries. This tradition has continued into modern times. It is still sometimes used to fumigate and purify the air in a patient’s room. It is also popular as a cleansing aromatic that is used in sauna infusions, or to scent bath oils and soaps.

Restorative

Rosemary’ is a tonic and restorative. Its stimulating action on the blood circulation and coronary function and can restore vitality and strength to convalescents or feeble children. In the past it was also used as an aphrodisiac that had the reputation to restore a dwindling manhood. Recent research has shown that Rosemary contains

Cosmetics

Rosemary can be added to home-made shampoos or hair rinses. It will stimulate the follicles and promote hair growth. In the ‘still room,’ its essence would have been added to skin tonics, lotions, and oils.

Rosemary Hair Rinse

The simplest way to let your hair benefit from the tonic power of Rosemary is to simply make a strong infusion of 1 tablespoon of dried rosemary leaves to 500 ml of water – infuse with boiling water and steep until it has cooled down, strain and massage into the scalp. Leave it for a few minutes, then rinse it out. It is best when prepared fresh, but it will keep for a few days in the fridge.

Rosemary Shampoo

Unscented shampoo bases are readily available at many stores these days. Get one you like and add a few drops of Rosemary Essential Oil to it.

Recommended for brown or dark hair as it will naturally darken the hair over time.

Foraging Chickweed

Foraging Chickweed

by | Feb 1, 2025 | Foraging

Chickweed (Stellaria media)

Once winter has settled in, foraging has come to a standstill. We have to rely on previously gathered supplies. Except, if you are lucky enough to live in a temperate climate zone, there may be at least one herb that defies the elements. You might have spotted it in your veggie plot: a little sprawling herb with heart-shaped leaves and star-shaped flowers that belongs to the Pink family known as Chickweed.

Chickweed is fairly hardy. It defies the elements and can pop up early in the year when other herbs are still asleep. 

 

Chickweed is one of those herbs that gardeners love to hate. They try everything to get rid of this persistent ‘weed’ that pops up anywhere humans have toiled to cultivate the ground. It is only natural. 

 

Chickweed is one of those herbs that blush at bare soil and quickly spread out to cover mother earth’s nakedness. Chickweed binds the soil, prevents it from washing away and drying out – the consequences of standard gardening practices. 

 

Alas, as soon as this little healer herb appears, gardeners grit their teeth and start a crusade. How dare this audacious herb invade their plot?

 

But instead of battling it, you could welcome it as a gift. Chickweed is a blessing, not just for the earth but also for us. It is rich in chlorophyll, minerals, and vitamins that are sorely needed at this time of the year. And all we have to do is clip its tender tops. 

 

Chickweed has a mild flavour and is incredibly versatile. It can be used like alfalfa to garnish sandwiches, soups, and salads. It can also be incorporated into omelets, fillings, sauces, dumplings, or quiches – the possibilities are endless. But it should always be used fresh and finely minced, as the stems can be somewhat stringy. When cooking with Chickweed, bear in mind that it cooks down to practically nothing in no time at all, so just add it at the last moment and don’t cook it for long. Overcooking would only diminish its benefits.

 

Chickweed also offers some valuable medicinal properties. The old herbalists describe its effect as cooling and soothing. They used it as an expectorant for afflictions of the upper respiratory tract, like an irritable cough. The same cooling and soothing properties also calm inflamed sores, rashes, itchy skin conditions, and burns. Traditional herbalists used it to make ointments and poultices for treating eczemas, boils, and abscesses.

 

Sometimes it is made into a tincture, but fresh works best. If you want to concentrate its effect, it can be juiced. But it does not keep very long. It can be frozen, but that will diminish some of its goodness. 

 

Warning: some people have reported allergic reactions to Chickweed collected from chalky soil. Like many other members of the Pink family, Chickweed contains saponins, and these can be toxic in large quantities.

Preserving the Harvest (1)

Preserving the Harvest (1)

by | Aug 23, 2024 | Food

This article is about ways to preserve the harvest. Making your own pickles and preserves, jams and chutneys, liqueurs and canned veggies is a great way to celebrate the abundant gifts of nature. If you can get the kids involved, it is also a wonderful opportunity to bond and share stories while teaching them essential life skills.

Not too long ago, gardening and making one’s own food was considered old-fashioned and tedious work. It was something that belonged to the domain of Grandmothers and country bumpkins. Why bother, if all you need to do is to go down to the supermarket?

But things have changed. Soaring food prices, GM technology and a growing concern over dubious agrochemicals that have crept into our food supplies, more people have turned to gardening and making your own is fashionable again.

While the garden may not cover all your food needs, even producing some of your own food is uniquely satisfying. However, there is one problem: living in a temperate climate, with a limited growing phase, we are subject to the ‘feast or famine’ phenomenon. The harvest is plentiful during the warm part of the year, but there is almost nothing to harvest during the winter.

With any luck, the harvest is plentiful enough to provide for the cold season as well – but how can we preserve the abundance, so when winter comes we can still enjoy the fruits of the previous season’s labor. What delight it will be then to have tasty reminders of the summer’s plenty.

Freezing

These days, freezing is usually considered the easiest and quickest method to preserve anything. It certainly is convenient – if you have a very large freezer, that is. However, it is not a very energy efficient method, and nor is it particularly reliable. Power cuts occur with worrying frequency. And they spell disaster for anything that is stored in the freezer, unless you have an independent back-up power supply.

Luckily, there are many other options as we can learn from history. How did people manage to store things in the days before electricity lit up our world? After all, it is a fairly new invention!

It turns out, our ancestors have been incredibly innovative when it comes to devising methods of preserving foods, although not all are equally suitable for all types of foods and vegetables.

To begin with, it is helpful to consider the growing cycle. The natural life cycle of a plant starts with germination. Gradually, the plant develops and grows and eventually reaches its peak. This process is known as maturation. Most plants are harvested at their peak. From that point on they begin to decay.

No process of preservation can halt this natural cycle of growth and decay, it can only slow it down, or in some ways, progress it. The ultimate aim is to preserve as much of the mineral and vitamin content of a given fruit or vegetable as possible.

Clamps

In the old days, root vegetables such as potatoes, carrots and parsnips were stored in the cellar. They were kept in boxes filled with earth, which were periodically sprinkled with water to keep them moist. In fact, the original purpose of cellars was to provide a cool, dark storage space for foods. Originally, they would have only had a dirt floor. This creates a moist, cool atmosphere that is able to ‘breath’. Unfortunately, modern houses, with their concrete foundations, insulated basements and concrete floors are much less suitable for storing vegetables. That is why people came up with the idea of these special boxes, which imitate the natural conditions.

But even without any kind of basement it is still possible to store vegetables – in a ‘clamp’. A clamp consists of a mound of root vegetables that is laid out on a thick layer of straw, which in turn is covered with earth. Alternatively, one can dig a pit. The base is laid out with wooden planks and straw. The vegetables are stored in the next layer, which is covered and covered with sand and earth. (For instructions, check with a good book on self-sufficiency).

It is important to ensure ventilation – e.g. by allowing the bottom layer of straw to peek through beneath the covering layers of soil. Unfortunately, these methods only work in places where winter temperatures don’t fall too low.

Carrots can be stored in containers filled with sand (or in clamps, as described above). They should not be washed and must not be damaged, otherwise they will rot. The green parts should be removed.

Sunchokes, parsnips, leeks, celery and Brussels sprouts can remain in the ground. Mild frosts don’t bother them. If need be, a layer of soil, straw or mulch will protect them against damage from hard frosts. Cauliflowers can be ‘planted’ (with roots attached) in boxes filled with sandy soil. They should be sprinkled with water once in a while.

Root vegetable clamps

For a limited period of time, cucumbers, melons and pumpkins can be stored in suspended nets.  But their high water content makes them liable to rot, especially if they have been bruised.

Onions and garlic should be spread out in the sun until the outer layers dry and turn papery. Thereafter, they can be bundled and hung.

Apples can be stored in a cool, moist, but aerated basement. But, they must be handled gently. Bruised apples will rot. Late varieties are more suitable for long-term storage. Early varieties are better used for immediately. Ideally, apples should be picked as late in the season as possible, when they come off the tree without effort. They should be spread out to dry for a day or so, and then stored singly (wrapped in paper, if possible) and placed on a shelf or in small cardboard storage boxes. Pears can be stored the same way, but prefer slightly cooler temperatures.

Chestnuts keep well in clamps. Check for tiny holes in their shells, which is a tell-tale sign that  they are infested with worms. Pulses and grains can be stored in hessian bags. The bags can be treated with neem spray to deter bugs. Shake the bag occasionally to inhibit the development of insect larvae.

Dehydration

One of the best methods to preserve fruits and vegetables is to dehydrate them. This method has the advantage that the ‘natural goodness’ is largely preserved, since only the water is extracted. In hot and dry climates, vegetables and fruits can be dried in the sun, or on special racks. In the colder time of the year, the rack is placed near the fire place or oven. It is difficult to sun dry fruit and veggies in modern apartments. However, one can use the oven to help the process. Arrange the prepared fruit on racks (rather than cookie sheets) that are lined with baking paper. Obviously, thin slices dry faster than thicker ones and juicy fruits take longer than dryer types. The greatest difficulty is to get the temperature right, since many of the nutrients are destroyed at temperature above 40°C. The lowest setting on the dial is usually 50°C degrees (100F). It is better to dry things at a lower temperature for a longer period of time. Keep the oven door slightly ajar to modify the temperature and to let the steam escape.

But even so, keeping the oven running for long periods of time is not very energy efficient and is also a nuisance during the summer, when it is difficult enough to keep the room temperatures bearable.

The best option is a dehydrator. The lower the wattage, the lower the electricity use will be. The best models are expandable (all you to add extra racks), have a timer and an accurate temperature regulator.

To prevent discolouration dip fruits that are vulnerable to oxidation in lemon water (50:50) before drying them. This preserves the natural color. Once dry, and aired out, store the dried goods in air-tight containers (storage jars). Dried fruit and vegetables can keep for ages, as long as they are stored properly. But if they absorb moisture from the atmosphere they will go moldy.

Very juicy fruit should drain for a period of time to reduce the amount of moisture (e.g, pineapple) before drying. Cut the fruit to the desired size and drain in a colander for at least an 1 hour.

Air-drying fruit also has advantages and disadvantages. The main advantage is that it saves on electricity and can be done at a lower temperature, which preserves the vitamins. The disadvantage is that the drying fruit will attract fruit flies. Prolonged drying also encourages mold.

Drying fruit and vegetables correctly requires a bit of practice. Dehydrators make the process a great deal easier and less messy. A major advantage is that the dried material takes up much less space which is handy for storage. Also, dried fruit and veg keep well for long periods of time if stored correctly.

Fruit Leather

Spread pureed fruit blended with honey and ground almonds, or hazelnuts on baking paper, and dry.  Fruit Leather is a very popular snack that also makes an excellent, instant energy, hiking food.

Dried vegetables can be rehydrated by soaking them for a few hours in enough water to cover them; slowly cook them with the remaining water. It took time to remove the water, and it takes time to reabsorb it. If prepared too quickly the veggies will be chewy. The smaller and thinner the slices, the quicker they will reabsorb the water.

dehydration

Lacto-fermentation

Everybody knows (and some actually love) Sauerkraut. But not all Sauerkrauts are created equal. Most commercially available types are produced using salt and vinegar and are pasteurised, which unfortunately, kills off the probiotic substances that make fermented foods like Sauerkraut so beneficial.

Sauerkraut is not the only way in which Cabbage can be fermented. A more interesting variation (to my taste, at least) is Korean Kimchi, which consists of a combination of different vegetables and spices. There are dozens of recipes and plenty of scope for experimentation.

The method of lacto-fermentation is simple, providing one has the right equipment. It does not take much, except a special fermentation crock-pot with a grooved rim. This rim should be half-filled with water, which, once covered with the lid, creates an airlock that prevents air borne bacteria or fungal spores from entering the pot. Another necessary item is a stone or weight to push down the vegetables and keep them submerged in the juices. For smaller amounts, airtight jars (pickling jars) can be used instead.

Cabbage, carrots, cauliflower, onion, garlic, horseradish, celery, bell peppers and pepperonis are well-suited for lacto-fermentation.

Suitable pickling spices include mustard seeds, peppercorns, allspice, juniper, cloves, fenugreek, ajowan, coriander, cumin, chillies, dill, fennel, tarragon, and bay leaves.

Finely cut or shred the vegetables and pack them tightly into the crockpot; sprinkle the spices between the layers of veggies. As the final layer, cover the veggies with a large cabbage or horseradish. Horseradish leaves will help to prevent mold. Prepare enough brine (1oz salt per liter of water) to pour over and cover the vegetables, but don’t fill the jar all the way to the top. (You can add a little whey to aid the fermentation process).

If you use fermentation crock-pot, half fill the rim with water (air-lock), place the stone on top of the vegetables and cover with the lid. Keep an eye on the water level in the airlock and replenish with water if it starts to evaporate. Place the jar or crockpot in a warm place for about 10 days, then move it to a cool one for another 6 weeks. Remove any mold that may have formed on the surface. Avoid removing the lid unnecessarily.

Canning

Canning is a great way to preserve foods. Almost anything can be canned and stored for later – and canned goods keep indefinitely, theoretically, at least. In practice, it is recommended to use canned foods within a year or two.

There are basically two different canning methods, one that is suitable for high acid foods, such as fruit, juices, and pickles, and one that is suitable for low acid foods, such as most vegetables, or meats.

There are many good canning recipes and it is best to choose a tried and tested one to avoid disappointment – especially if you are new to canning.

High acid foods are a little easier to process, as they do not require extreme heat to preserve them. Ordinary boiling is sufficient as the acid content inhibits the growth of harmful bacteria. Certain kinds of equipment make the process a great deal easier.

To preserve high acid foods, you need a large pot and rack (for holding the jars in place above the bottom of the pan), canning jars with two-part lids (lid with a rubber rim and band), a canning funnel, a jar lifter and lid magnet. A ‘head space’ measuring tool and bubble remover can also be useful.

The most important thing about canning is to make sure that all the equipment is squeaky clean and that the produce is immaculate and fresh. Don’t be tempted to preserve items that are on the verge of going off, or you will ruin the whole batch.

Prepare the foods according to your recipe, fill into the jars, and cover with a rubber ring and lid. The lids  are held in place with a special little clamp. Canning machines have a rack that is placed at the bottom. If you are using a large pot, you need to find a rack that fits the pot. Place the jars on top of the rack and cover with water . Boil for a set amount of time (according to your recipe) to sterilize the jars.

For a detailed description of the process see:

Canning High Acid Foods

Low acid foods require more care. Since they lack naturally occurring acids, they must be heated to a temperature that is well above boiling to kill any pathogens that otherwise might spoil the fruits of your labor. To achieve such high temperatures you will need a pressure cooker, preferably a purpose made one with a pressure gauge and thermometer.

As with the high acid foods, it is recommended to use a tried and tested recipe. Fill your food into clean jars, cover with lids and place the jars on the rack. Cover with water and sterilize according to the instructions of your recipe.

For a very useful and detailed description of the process, see this presentation:

Canning Low Acid Foods

Pickling

Instead of fermenting foods, many vegetables can be pickled in vinegar. This method is not as wholesome as the lacto-fermentation mentioned above, since it does not create probiotic bacteria in the process. Acid inhibits the growth of harmful bacteria, which is why it serves well as a preserving liquid.

The most important thing about pickling in vinegar is to use non-metal (except stainless steel) and non-plastic containers. Acids can react with such materials. Use glass or stoneware.

Fruit can be pickled in a vinegar /sugar syrup, to make delicious condiments.

Vegetables are often salted for a period of time (overnight) in order to draw out some of their water and to soften the skin. Wash and simmer them for a few minutes before covering them in vinegar and pickling spices. But not for too long. You’ll want the veggies to stay crunchy.

Some recipes call for a vinegar /sugar others for a vinegar /brine blend. Some recommend the vinegar to first be heated (and simmered with various spices) and then cooled before pouring it over the vegetables, other recipes call for hot vinegar. Pickling provides endless scope for experimentation.

Preserving in Oil

Oil in itself does not ward off bacteria, but it creates an effective barrier and thus prevents oxidation. To preserve vegetables in oil they are usually cooked in either brine or vinegar first, for a short period of time. The idea is to preserve the crunchiness. Place the veggies into a jar and cover with oil. Start with a layer of oil before adding the veggies, as this will prevent air bubbles. Make sure the contents remain covered in oil even once you start to use the preserve. Use good cooking oil – olive oil is ideal, as it has a good balance of fatty acids and resists oxidation.

Preserving in Sugar/Syrup

That sugar isn’t healthy is not the latest discovery of science. It depletes vitamin B1 and calcium and destroys the teeth. However, for certain things sugar is an ideal preserving agent – just as with any other harmful substance, there is a direct correlation between the level of damage and the amount consumed. Sugar preserves include jams, jellies, marmalade, syrup and candied fruit. For jams and jellies it is usually necessary to add pectin (or use preserving sugar) in order to achieve the proper consistency.

If you use lemon or orange peel in your recipes make sure it comes from organic citrus fruit.

Preserving nature’s bounty is an art and no novice will immediately master all methods. But it is a great joy to preserve the harvest and to create unique tasty treats, just exactly the way you like them. No commercial enterprise can even come close to that. All it takes is a spirit of experimentation and discovery.

It is also a lot of work – but it is SO worthwhile when, in the midst of winter, you can still feast on jars and cans filled with the sunshine and goodness of the previous harvest.

Resources:

National Center for Home Food Preservation

FAO Leaflet Small-scale Post-Harvest Handling Practices

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Plant Profile: St. John’s Wort

Plant Profile: St. John’s Wort

by | Jun 20, 2024 | Plant Profiles

Hypericum perforatum (Clusiaceae)

St John’s Wort is the kind of herb that gladdens the heart just by looking at it. Many magical and medicinal properties have been ascribed to it and even its name alludes to certain divine connotations: it was named in honour of St. John, the Baptist, whose saints’ day is on June 23rd. He presides over the Christianised version of the Midsummer Feast, the most important feast day of the ancient pastoral calendar. Yet, it is often considered a noxious weed, particularly in agricultural circles. Let’s take a closer look.

Description:

St. John’s Wort is a perennial herbaceous plant that can reach a height of up to 2ft. The stem bears two raised lines along their length and branches in the upper parts. Numerous translucent dots cover the ovate to linear leaves. These are oil glands that store essential oil. The margins are entire and show tiny black dots around the edges. These oil glands produce the red oil. The five-petaled, yellow flowers look like little stars or suns. Clusters of flowers bloom from June to September. The tiny seeds are borne in capsules. St John’s Wort tastes balsamic, aromatic and slightly bitter. Squish the flower-buds between your fingers to verify its identity. St. John’s Wort, when pressed, stains red. 

Habitat:

St. John’s Wort grows throughout Central Europe and the British Isles. Its habitats are verges, meadows, hedgerows, wood clearings, and waste places. It has become naturalised in many parts of the US, where it is regarded as a noxious weed.

HISTORY

The Doctrine of signatures assigns this herb to the Sun, not only because its flowers look so sunny, but also because its flowering-  and gathering season coincides with the zenith of the Sun at Midsummer. At this time, its potency is at its peak. The reddish oil has been associated with blood, the sacred juice of life. Saint John’s Wort has long been revered as a magical herb that was said to ward off all kinds of witches and devils, and was even often offered as a Midsummer sacrifice to ensure the continuity of life.

Some sprigs were cast on the solstice bonfires, others were blessed and hung above the doorways and into the rafters of stables and barns. This custom was believed to offer protection against the hazards of the burning power of the sun: fires, lightning, and droughts, and to ward off witches and demons.

St John’s Wort enjoyed its greatest glory during the Middle Ages, when it was known as ‘Fuga Daemonium’ and it was deemed a protective force against all evil.

All efforts of the Church to demonise the herb had failed and so it was absorbed into Christian mythology and given to St. John, the Baptist, who’s Saints Day falls on June 24th, right at the height of the herb’s flowering time. The red oil was said to be a reminder of the Saint’s martyrdom.

Many of the old Pagan traditions were absorbed into the new faith but reinterpreted to fit its own mythology: It was probably the only herb to have been used in the Witch trials to identify witches, using talismanic magic:

The formula:

SATOR

AREPO

TENET

OPERA

ROTAS

was written on a piece of paper and placed on a piece of leather along with some St. John’s Wort that had been gathered during the first quarter of the moon. This talisman was supposed to reveal the true identity of a witch, since no witch could disguise her identity in the presence of such a forthright and radiant herb. It had the power to banish all the evil powers. (Just how it did so is not clear).

Today, St. John’s Wort’s magical associations have largely been forgotten. But it continues to play an important role in medical herbalism, especially as a natural anti-depressant. But not all consider it benevolent. In the US, it is considered a noxious weed that is dangerous to cattle. The allegations are that its photosensitising properties are hazardous to humans and cattle alike.  

St. Johns Wort is indeed photosensitising. It is most likely to harm grazing animals that may consume large amounts of it while being exposed to intense heat without access to sheltering shade. This problem is severe in the overgrazed southwestern parts of the US. Internal use of St. John’s Wort herb rarely poses this threat to humans, (although it is conceivable). It is therefore recommended to avoid St. John’s Wort if one spends a lot of time in the sun or in the solarium.

Caution is also advised when using it in the treatment of depression. St. John’s Wort affects the serum-levels of the Neurotransmitter Serotonin, which may produce negative effects when used with other anti-depressant drugs that also affect the metabolism of neurotransmitters. Finally, St John’s Wort is a powerful liver cleanser. It cleanses the liver eliminates all kinds of toxins – including pharmaceutical drugs and birth control pills, rendering them useless. Thus, it is always advised to consult with a qualified practitioner who can advise you on any drug interactions or other ill-effects, before attempting to use St. John’s Wort medicinally.

Medicinal Uses

PARTS USED: Aerial parts, collect when in flower, for the oil usually only the flowering tops are used

CONSTITUENTS: Essential oil – caryophyllene, methyl-2-octane, n-nonane, n-octanal, n-decanal, a-and b pinene, traces of limonene and myrcene, hypericin (photosensitizing), hyperforin, Glycosides (rutin), tannin, resin, pectin

ACTIONS: Antidepressant, sedative, nervine, anti-inflammatory, anti-bacterial, astringent, vulnerary, diuretic

MEDICINAL USES:

Internal Use:

St. John’s Wort is a tonic for the whole body:  a gentle cleansing remedy that improves overall function and tones the vital organ systems. It improves and regulates the metabolism and tones the stomach, liver, and kidneys, thus helping the body to clear out toxins. Internally, a small amount of the oil or, better still, the expressed juice, taken on an empty stomach, has been used for treating stomach ulcers and gastritis. Freshly pressed St. John’s Wort juice also has a history of use as an astringent to stop internal bleeding, spitting of blood, and (bloody) diarrhoea.

St John’s Wort is also an excellent nervine. Its calming and sedative properties soothe the nerves, headaches and migraines and alleviate anxiety, melancholy, and irritability, especially during menopause, or PMT. Old herbals also recommend it for ‘shaking and twitching’ (Parkinson? Epilepsy?). It is considered a specific for curing bed-wetting in children, especially when caused by anxiety. For this purpose, 1 tablespoon of the infusion, given at bedtime, is said to suffice.  As a diuretic, St. John’s Wort assists the kidneys to flush waste materials and toxins from the body. The tea is effective for indigestion, stomach catarrh, and as a vermifuge. For therapeutic purposes, it is best to use the fresh herb or tincture, as the dried herb has lost much of its potency.

External Use:

In the past, the external use of St. John’s Wort was much more common. It was cherished as an excellent wound healer that could cleanse the wound and ‘knit the skin together’. It was applied to wounds and cuts, bruises, varicose veins, and burns. For this purpose, the expressed juice, or a compress made from the fresh, bruised herb was used. Modern herbalists prefer a diluted tincture. Tabernaemontana reports that the powdered dried herb can be strewn directly into ‘foul’ wounds to clean and heal them. In his days, midwives also used the herb as a fumigant to help women who encountered severe problems with their pregnancies or during childbirth.

St. John’s Wort Oil

Traditionally, the flowers were steeped in Poppy seed oil to produce a bright red oil. However, since Poppy Seed oil has become very hard to find, Olive oil can be substituted. After gathering the fresh tops, spread them out on a baking sheet and let them wilt for a few days. This will evaporate most of their water content. Fill a jar with the wilted flowering tops and cover with oil. Macerate for 4 weeks in full sun. Strain the oil, repeat the process using the same oil but adding fresh flowers. This oil is used for treating sunburn, other mild burns, neuralgia, sciatica, and rheumatic pain, as well as sprains and strains, cuts, wounds, as well as muscle aches and nerve pains. It is also said to reduce scarring. Tabernaemontana mentions an elaborate recipe for a compound oil, which, among other things, includes various gums and resins, such as frankincense, myrrh, mastic and other herbs, including Plantain leaves, Yarrow and Tormentil, which he claims, will be a superior oil, effective for treating just about any kind wound.

CAUTION:

Since St. John’s Wort contains the photosensitising agent hypericin, avoid direct sunlight after either internal and external use of St. John’s Wort. If you are taking pharmaceutical drugs, especially anti-depressants, consult with a knowledgeable doctor regarding the possibility of negative drug interactions. The efficacy of birth control pills can not be taken for granted if St. John’s Wort is used orally at the same time.