Burdock – Arctium Lappa

Burdock – Arctium Lappa

by | May 10, 2020 | Plants & People, Food and Foraging, Foraging

Foraging Burdock

Burdock may not be the prettiest herb, but it is certainly one of the most eye-catching: With its huge heart-shaped leaves that form an impressive rosette during the first year and tall stalk that forms in the second year often reaching a height of more than 5 ft tall, it is hard to overlook this plant. Even if you are oblivious to the plant-life around you, if you have a dog, chances are that you have at least made acquaintance with Burdock seeds. The sticky burs cling to fur by little hooks and are quite difficult to brush out.

Velcro – biomimicry at its best

Ingeniously, Burdock’s burs have inspired the invention of Velcro. The sticky tape has been modeled on Burdock’s hooks. This is a fine example of biomimicry. Nature has invented so many incredible forms to serve all sorts of functions. And she solves such tasks often far better than we could invent. 

But this is only one of the amazing properties that this Cinderella plant has to offer. Burdock is rarely welcome in the yard, much less in carefully groomed gardens, despite the fact that bees and butterflies just love it for its generous supply of nectar.

If you keep your eyes open in early spring you will notice Burdock’s leaves first. The huge rosette of heart-shaped, somewhat wavy leaves, sprouts as an expansive rosette that somewhat resemble rhubarb leaves, but grow much more closely to the ground. Burdock is biennial, which means that it does not send up its flowering shoot until the second year.

When to gather Burdock

Foragers diverge in their opinions as to the best time to collect Burdock. Roots are usually collected either in spring or in the autumn. The autumn roots are best as ‘foraged food’. In spring, the vital power has risen into the stalk, leaving the root a bit depleted. However, the actual medicinal compounds are more concentrated in the roots at that time. For foragers, autumn gathered roots and spring /early summer gathered leaf- and flower-bearing stalks are best. Don’t leave it too late lest they get tough.

The leaf stalks can get quite stringy. It is best to peel and cut them and to pull the strings out. They are best in soups, casseroles or pies and give them a flavor that is reminiscent of artichoke when cooked.

The leaves are not used for food. They tend to be coarse, bitter and tough – not exactly enjoyable. The only exceptions are the very young fresh shoots, which appear early in spring. The roots, on the other hand, are delectable, although it requires a determined effort to get them out of the ground. The long taproot needs to be lifted with a digging fork. Once brought to the surface they must be thoroughly cleaned and peeled to cut away the tough, outer skin. The white root flesh itself has a slightly sweetish, nutty flavor that is sometimes compared to Jerusalem Artichokes. The roots are excellent when thinly sliced or pureed. They can be added to stir-fry vegetables or to stews and soups.

Burdock as a healing food

Burdock, like so many of our wild weeds, offers both nutritional and medicinal benefits.

In Japan, Burdock is cultivated and sold as ‘Gobo’ on the market. One can sample it at Japanese Restaurants where it can sometimes be found as a component of sushi rolls or as a side dish.

As a healing food, the root is particularly recommended for those with metabolic syndrome or for people who suffer from diabetes. Burdock root is rich in inulin, a dietary fiber that is not broken down by the small intestines but nourishes beneficial bacteria that populate the colon. Inulin thus acts as a pre-biotic that helps to normalize the intestinal flora and to balance the blood sugar levels.

Burdock as an aphrodisiac

Perhaps the Japanese like it so much because they are in on its secret. Burdock is said to fortify the body, and to give it endurance. This staying power has given it the reputation of having aphrodisiac powers, for which it is highly valued in Japan.

 

Burdock as a tonic energizer

But Burdock does more than just turbo-charging the libido motor. Its overall action can be described as ‘purifying’. It doesn’t so much add extra energy than remove that which blocks its free flow. Burdock stimulates the metabolic rate. It thereby gently, but persistently activates and tones all the organs of elimination, and induces a process of inner cleansing.

Its energizing quality is hard to describe. Perhaps it is best likened to putting a good, sustaining log on the fire, such as oak or apple. A log that burns slowly and steadily and develops an intense, but even heat, as opposed to e.g. pine, which burns in a flash. Burdock’s energy activates all the functions of the vital organs, thus improving, cleansing and toning the entire body. For this purpose, the fresh root is infinitely more powerful than the dried material.

Burdock as a liver tonic and blood cleanser

In medical herbalism, Burdock root is considered a ‘liver herb’. One of the most important jobs that the liver performs is that of detoxing the blood. Burdock is of great aid in this regard. It is often used to help promote proper elimination which clears toxins from the body. Such toxins are often at the root of skin conditions such as acne, eczema, psoriasis and similar.

Burdock as a wound healer

One of the less well-known powers of Burdock is the fact that it makes an excellent vulnerary. For this purpose, both, the freshly grated roots, or the fresh, mashed leaves can be applied as a poultice to wounds, bruises, and badly healing sores. Simultaneously, an infusion or decoction of the root can be given in order to help the body rid itself of impurities and to facilitate inner cleansing by supporting the liver and the kidneys.  Burdock and Nettle root extracts are made into a hair lotion to prevent the loss of hair.

Burdock’s anti-tumor activity

In the alternative healing community it has long been used for treating cancer.  Various salves and decoctions are on the market, but the best known in this category is a tea known as ‘Essiac’ of which Burdock is a key ingredient.

Recent research has shown that both the seeds and the roots of Burdock have anti-tumor properties. However, Cancer is a serious disease that should be treated by a competent medical professional.

(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5464502/) 

Burdock hair-tonic

Burdock is said to stimulate hair growth as well as soothe an irritated scalp. One can prepare an easy rinse by making a strong infusion of the bark. Alternatively, the freshly pressed root juice can be blended with oil and applied as a tonic hair pack. But, make sure to lather the hair well before rinsing it all out with water, otherwise, you will end up with an almighty mess.

Burdock with its huge, heart-shaped leaves

Recipes

NOTE: Beware that handling the stalks without gloves can stain the hands. Use gloves for picking and preparing.

Creamy Burdock leaf stalks

The leaf stalks of the first year’s growth make a fine vegetable. Cut off the leaves and chop the stalks into smallish chunks. Steam in a little bit of water with some salt and sugar until tender (no longer than 10 minutes). Make a rue with the cooking water and a little butter and some oatmeal. Add some Crème Fraiche, an egg or a little cheese.

Burdock Bake

The same kind of idea can be modified to make a kind of burdock bake: Prepare some Bulgur wheat and mix with the stir-fried leaf stalks (take care not to overcook the stalks). Make a ‘custard’ with 2 eggs, crème fraîche, a little bit of milk and melting cheese, mix with the Bulgur and burdock and bake in the oven for about 30 minutes. This recipe can be adjusted to taste: add other vegetables, such as onions, sliced carrots and garlic, and season to taste.

Au Gratin

Similarly, Burdock stalks can be prepared ‘au gratin’. Leave out the Bulgur wheat and just layer the pre-cooked stalks. Pour a mixture of seasoned eggs and crème fraîche over the stalks and sprinkle with cheddar cheese or similar. Bake in the oven for about 25 minutes.

The leaves are usually a bit bitter and most people don’t like them as a vegetable. However, the young shoots are edible, especially when mixed with other, mild greens, or added to a cheese omelet. They can also be added to soups.

The roots are hard to dig for, but make an excellent root vegetable, which can be roasted, pan-fried, mashed like mashed potatoes or added to soups. 

Dandelion and Burdock Beer

(from ‘The New Herbal’ by Richard Mabey)

https://amzn.to/37oEdKl (amazon)

Dandelion and Burdock Beer is an old, traditional spring tonic in rural Britain.

Ingredients

  • 1lb young nettles
  • 4oz dandelion leaves
  • 4oz fresh sliced, or 2 oz dried burdock root
  • ½ oz bruised ginger root
  • 2 lemons
  • 1-gallon water
  • 1lb + 4 teaspoons demerara sugar
  • 1 oz cream of tartar
  • Brewing yeast (use amount according to instructions on the package)

  1. Put the nettles, dandelion leaves, burdock, ginger and thinly pared rinds of the lemons into a large pan.
  2. Add the water, bring to the boil and simmer for 30 min.
  3. Put the lemon juice, 1 lb sugar and the cream of tartar into a large container and strain on the liquid from the pan, pressing down well on the nettles and other ingredients.
  4. Stir to dissolve the sugar.
  5. Cool to body temperature.
  6. Sprinkle in the yeast.
  7. Cover the beer and leave to ferment in a warm place for 3 days.
  8. Rack off the beer and bottle it, adding ½ teaspoon demerara sugar per pint.
  9. Leave the bottles undisturbed until the beer is clear – about 1 week.


Why Hawthorn is your heart’s best friend

Why Hawthorn is your heart’s best friend

by | Apr 26, 2020 | Plant Profiles, Plants as Medicine, Trees

Plant Profile: Hawthorn (Crataegus monogyna)

When the Hawthorn dapples the hedgerows with its pinkish-white blossom, we know that spring is here to stay. Typically, Hawthorn starts to flower at the end of April or the beginning of May, which is why it is also sometimes known as ‘Mayblossom’ or simply as ‘May’. Linnaeus originally named the species Crateagus oxyacantha, a combination of kratos, meaning ‘hardness’ (of wood), ‘oxus’ which means ‘sharp’ and ‘akantha’ for ‘thorn’. But there is ambiguity over which precise species Linnaeus meant and thus this old name has been rejected. The new name is Crataegus monogyna, which refers to the fact that this particular species only has one seed.

Description

Hawthorn grows as a small, hardy tree that rarely grows to more than 30 ft. It is a member of the rose family, in the extensive genus of Crataegus. Taxonomists still argue over the actual number of species that belong to this genus, but conservative estimates range from about 200 to 300 species. Hawthorns are quite ‘promiscuous’ which results in many cross forms that some botanists consider mere variations, while others deem them separate species.

During the flowering season in late April or early May the small, white five-petaled flowers grow in showy clusters that cover up almost every inch of the tree. The deeply cut, 3-lobed leaves are about 3″ long and appear before the flowers. They are dark green on top and paler bluish-green underneath. In September, an abundance of bright red ‘haws’ glow in the hedges, looking very much like ‘mini rose hips’. Although edible and attracting much wildlife they are not especially palatable to humans.

Habitat and Ecology

The genus is most diverse and widespread throughout North America. But it is well represented in the entire Northern Hemisphere, including all parts of Europe, northern Africa, the Middle East, Asia, and even China. Crataegus monogyna is not native to North America.

Hawthorns are most familiar as hedgerow trees. They are undemanding as far as soil conditions are concerned, but prefer full sun. They may be found in open woodlands, along their edges or, most distinctively, as lone trees on open hillsides.

For wildlife, a hawthorn hedgerow is an ideal habitat: the thick, dense and impenetrable tangle of thorns provides a safe habitat for many small animals and birds.

Crataegus monogyna is not native to North America, but it was introduced there as a hedge plant, in the 1800s. Birds have been instrumental in distributing their seeds far and wide. They seem to prefer these berries to those of the native varieties. The advance of industrial farming in North America has pushed Crataegus into decline. No longer valued as a hedgerow plant bordering fields to protect against soil erosion it is now viewed as problematic and invasive.

Hawthorn berries

History

Hawthorn is so common throughout the country that it hardly needs a description. Unassuming and inconspicuous, its petite and straggly appearance does not really inspire awe. Like an old familiar friend it waves its windswept branches from the top of a hillside or greets us as we pass it on the old familiar track. Yet, there is something quintessentially British about this tree. It is hardly surprising that its ancient roots are deeply entwined with the myths and folklore of our ‘Dreamtime’.

Etymologically, the name at first seems to indicate nothing more than a utilitarian function for which indeed it is still very commonly employed: Hawthorn makes a superb and quickly setting natural defense. A dense thorny Hawthorn thicket is quite impenetrable. Its fast development (appropriately it is also known as Quickset or Quickbeam) aids this purpose, as does the fact that its branches become increasingly dense the more they are cut or eaten.

But in the mindset of the ancients, a hedge was more than just a living fence. A hedge signified the boundary between the known, safe, and civilized world and the wild, mysterious wild yonder. The word ‘hedge’ derives from the old English ‘Haga’ also found in Hagathorn’, which is another name for Hawthorn. Both share the same Germanic root ‘hag’.

Etymology

In old English, a ‘hag’ was not just an old, ugly woman, but is cognate with ‘haegtesse’ – a woman of prophetic powers, and ‘hagzusa’ – spirit beings and ‘hedge riders’. These wood sprites were thought to reside in the ‘between worlds’, ie, between the worlds of everyday reality and ‘the otherworld’. As spirit beings, these sprites could easily traverse the boundaries between the worlds. Likewise, their human counterparts were the healers, seers, and soothsayers who were also thought to be able to travel between these worlds. Thus, Hawthorn signifies protection, yet it is also seen as a gateway to the spirit world.

In folk medicine, its primary use is for protection against all manner of evil spirits, and demons who were apt frighten hapless passers-by. Carved hawthorn amulets were worn for protection or hung above doors to keep bad spirits at bay.

Mythology

Hawthorn features in both pre-Christian and Christian symbolism. In Christian mythology, it is said that the crown of Christ was made of Hawthorn. Some authorities have claimed that the Holy Spirit has a certain peculiar affinity with thorn trees. The burning bush apparition mentioned in the Bible is thought to have been a thorn tree.

In British Christian mythology, the most famous Hawthorn is the Glastonbury Thorn, which could long be seen as a lone figure on the slope of Wearyall Hill. (Sadly, vandals have destroyed this tree.) According to legend, Joseph of Arimathea, an uncle of Jesus, had traveled to Britain with the intention of finding a place to bury the holy cup (grail) that had held the blood of Christ at the crucifixion. When he first set eyes on the Holy Isle of Avalon, he struck his staff into the ground on Wearyall Hill. At once it burst into flower. Joseph of Arimathea took this as a sign to establish the first Christian Church of England right there, where today lies the little market town of Glastonbury.

Descendants of that original miraculous walking stick have been transplanted as cuttings and now decorate various Christian sites around the town. To this day, these special trees burst into flower not once, but twice a year: first in May, when it is right and proper for all Hawthorn trees to flower, and then again at Christmas, to mark the birthday of Christ.

Hawthorn Blossom

Folk Traditions

Hawthorn is also associated with the old Beltain custom of ‘fetching the May’. Beltain, which takes place on May 1, is a celebration of spring and the return of the life-force that rejuvenates the land. Hawthorn’s abundance of flowers that burst into blossom just at the right time seems eminently suitable to mark this glorious time of the year. People would tie colorful ribbons into the branches of the tree to symbolize their prayers and wishes.

The flowers exude a peculiar smell that is often likened to the odor of rotting meat. Hawthorn is fertilized by insects that are attracted by the smell of carrion, a smell that has also been associated with the plague. This is why, despite the fact that Hawthorn is very much loved, it is never brought inside the house.

The scent has also been associated with the perfume of sexuality, which better fits its fertility connotations in association with the Beltain celebrations. Whatever one might associate with the scent, it is unlikely it will go unnoticed as the flowers announce their presence from afar.

Food uses

The flowering tops can be used for making a heart-friendly breakfast tea (see below). 

In the autumn, the tree is laden with hard, red berries that look like miniature rose hips. Unfortunately, Crataegus mongyna is rather mealy and not very tasty. The meager pericarp layer is extremely dry and almost devoid of flavor. There are, however, related species with much better-tasting fruits. Some are even juicy enough to process into a jelly. If need be Hawthorn berries can be dried and ground into a kind of flour substitute. However, as they contain no gluten this is not a flour to make bread with. 

Medicinal Uses:

From an ethnobotanical perspective, Hawthorn is a very interesting plant. Since it is a very large and widely distributed genus people from China to Europe to North America have used their specific native species in similar ways.

Parts used:

Flowering tops, ripe fruits, leaves

Collection:

The flowering tops are harvested in May. Dry quickly in the shade to avoid discoloration. The berries are collected in the autumn. Dry quickly and thoroughly to prevent mold.

Constituents:

Fruit: saponins, glycosides, flavonoids, cardioactive glycosides, ascorbic acid, condensed tannins.

Flowers: cardiotonic amines

Crataegus does not contain any single active constituent that phyto-pharmacologists will get excited about – it sports no ‘super compounds’ that can be developed into new drugs. Instead, it is the unique synergy of its composition that creates its marvelous effects – and which so far has defied replication in the laboratory.

Hawthorn is most valued for its tonic action on the heart. It has an undisputed regulatory, or tonic effect that provides an immensely useful and safe remedy for beginning cardio-vascular disease. Heart disease is the leading cause of death, particularly in developed countries.

The flowering tops as well as the berries are medicinally active. They regulate the blood-pressure via a dual action: they stimulate both the coronary arteries and the heart muscle itself. They dilate and relax the blood vessels, thus lowering blood pressure, while gently stimulating the heart muscle, increasing the pulse rate. This takes the pressure off the heart muscle and thus improves its overall efficiency.

Hawthorn relaxes the nerves that supply the heart, which helps to relieve the symptoms of stress, tightness in the chest and angina. It also regulates an irregular heartbeat (arrhythmia) and palpitations. Hawthorn is a valuable supportive long-term remedy for the general weakness of the heart caused by infectious diseases such as diphtheria or scarlet fever. It improves the overall function of an aged and tired heart muscle. It may be used preventatively and is especially recommended for people who are under constant pressure and stress, or remedially, for those recovering from a heart attack.

According to Chinese and Japanese studies, Hawthorn clearly shows a positive effect on the whole coronary system and can reduce ‘bad’ cholesterol, one of the most significant contributing factors of heart disease.

Hawthorn improves the peripheral blood flow, thus improving oxygen supply to the limbs and to the head. In combination with Gingko it has a beneficial effect on memory.

Hawthorn has also been used for nervousness and as a digestive tonic to help ‘move’ stagnant food (Chinese medicine) and to aid the digestion of fatty foods. It is also considered useful as a diuretic and a urinary tonic. The old herbalists seemed to value this aspect of Hawthorn’s healing virtues especially highly.

Hawthorn is the best overall heart tonic available in the herbal pharmacopeia. It is even recognized in allopathic medicine and is included in the ‘Commission E’ list of medicinally useful plants. Its gentle, tonic action and safety record make it an ideal and safe herb for conditions afflicting an aging coronary system and heart. But it is an alterative and tonic remedy, which means best results are achieved when it is taken over long periods of time. Instant results should not be expected. It contains no digitalis-like compounds or other cardio-active constituents that build up in the body over time. There is also no record of drug interference, even with other cardio medicines. Thus, Hawthorn tops or berries taken as a tea or tincture can be taken over long periods of time without ill-effects. (Of course, allergies are always possible, but with this herb, they form a very small exception to the rule.)

Ref: Hawthorn (Crataegus spp.) in the treatment of cardiovascular disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249900/

UPLC-ESI-Q-TOF-MS/MS Characterization of Phenolics from Crataegus monogyna and Crataegus laevigata (Hawthorn) Leaves, Fruits and their Herbal Derived Drops (Crataegutt Tropfen)

https://www.researchgate.net/profile/Nikolai_Kuhnert/publication/320325764_UPLC-ESI-Q-TOF-MSMS_Characterization_of_Phenolics_from_Crataegus_monogyna_and_Crataegus_laevigata_Hawthorn_Leaves_Fruits_and_their_Herbal_Derived_Drops_Crataegutt_Tropfen/links/5b1926700f7e9b68b4255af3/UPLC-ESI-Q-TOF-MS-MS-Characterization-of-Phenolics-from-Crataegus-monogyna-and-Crataegus-laevigata-Hawthorn-Leaves-Fruits-and-their-Herbal-Derived-Drops-Crataegutt-Tropfen.pdf

PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CRATAEGUS MONOGYNA L. FRUIT EXTRACTS

https://pdfs.semanticscholar.org/8193/140b3f344ce5633451fe0e5d63499cd1a40f.pdf

Heilpflanzenpraxis Heute, Siegfried Bäumler, Elsevier 2007

Foraging Dandelion

Foraging Dandelion

by | Apr 19, 2020 | Foraging, Plant Profiles

Everybody loves Dandelions! Nothing gladdens the heart more than the sight of a meadow covered in its bright yellow bloom. They are such a truly plentiful spring delight that there is hardly a lawn where they cannot be found. However, lawns are not where they are most welcomed. Not at all delighted by this little spring greeting, gardeners often spare no effort when it comes to banning them from their yards.

 

T’is folly! If they knew its true value perhaps they would not be so ungrateful. Dandelion is surely one of the most beneficial plants available – it is a blessing that it is so resilient and abundant!

 

From the earliest days of spring, its bright yellow flowers appear like miniature suns that beam back at the big daddy in the sky.

 

Every part of this plant can be used for food or medicine. Even the seeds, as every child knows: they tell the future, and one can blow one’s wishes and prayers to the wind which will be carried to the heavens on their dandy little parachute seeds.

 

History and Uses

 

According to the doctrine of signatures, Jupiter owns this herb. It seems quite fitting, considering its prolific nature. Jupiter is larger than life and does nothing by halves. However, the old herbalists were also concerned with the essential nature of an herb when determining its planetary ruler: bitter herbs, especially yellow ones, were often assigned to Jupiter. Often, as in this case, such herbs had an affinity with the liver, Jupiter’s seat in the human body. Liver herbs are almost always bitter, as the bitter principles stimulate liver function and help with the work of breaking down fats and cleansing the body of toxins.

 

The liver also plays an important part in hormone regulation. Despite their bitter taste, liver herbs can ‘gladden the heart’. They combat common afflictions such as the ‘winter blahs’ and other hormonal ups and downs, including the menstrual cycle, or the menopause. Jupiter is the eternal optimist and many of his herbs help to lift the spirit.

 

After the sedentary winter months, Dandelion is just what we need to detox the liver and to brighten the spirits. This is particularly true when we ate too much and moved too little, indulging in heavy, greasy foods neglecting our greens. In the old days, seasonal availability was limited as there was no such thing as greenhouse vegetables or imports from the other side of the planet. Thus, Lent was a time of fasting and purification intended to shake off the winter sluggishness and get in shape for spring. Dandelion is one of the best herbs to support such a spring cleaning effort.

 

Medicinal action

 

The roots are particularly good for the liver, while the leaves have a more pronounced effect on the kidneys. The French name for this herb ‘pis en lit’ (piss in the bed), is a rather to-the-point descriptive term. There are many highly effective diuretic herbs, but Dandelion is unique in that it does not deplete potassium levels as many other diuretics do. On the contrary, it is a rich source of Potassium as well as a host of other vitamins and minerals, including vitamin C and A, calcium, iron, manganese, and phosphorus. It also contains choline, a substance that helps the liver to metabolize fat.

 

Dandelion

 

 

Foraging

 

Dandelion is truly one of the most healthful plants one could possibly add to one’s diet. It can be used freely and without fear of any ill effects (except perhaps bedwetting). 

 

For the foraging gourmet, the medicinal uses are all very well, but better still are the myriad ways in which this wonderful herb can be transformed into various culinary delicacies:

 

Happily, for the forager, all parts of the Dandelion are edible and this is a plant that suffers no lasting ill-effects from the collection of its roots. In fact, it more often encourages it to grow, since every small bit of Dandelion root that breaks off or is left in the soil will produce more Dandelion plants.

 

For culinary purposes, it is best to collect older roots as the younger ones are just too small. Beware that Dandelion roots are bitter. They may not make the tastiest vegetable, but they make a very wholesome and very passable coffee substitute.

 

Dandelion Coffee

 

To make Dandelion coffee, gather the roots either early in the spring or late autumn (they tend to be sweeter in the autumn). Scrub them well to clean off all the dirt and let them dry before roasting them in the oven at a low temperature. People have different methods for doing this, some prefer to grind the roots before roasting them, others roast them whole. I prefer the whole root method as I feel that greater surface exposure during the roasting process also loses more of the nutrients. Roasting takes about 4 hours. To tell if they are ready, try to break one. When it is ready it will break with a snap and the interior will be dark brown. Now you can grind it. Store in a jar. Take about a teaspoon per cup of water to make a cup of Dandelion coffee. Add milk or sugar, to taste.

 

 

Stir-fries, fillings, and vegetable sides

 

Used sparingly, Dandelion roots can also be sliced and added to stir-fries, fillings, or vegetable sides. 

The unopened flower buds can also be sautéed very briefly. Serve with melted butter, salt, and pepper. You need a lot of them, to make this more than a ‘one teaspoon experience’.

The very young Dandelion rosettes can be prepared as what my foraging friend Melana Hiatt calls ‘yard squid’:

 

‘Yard Squid’

 

Cut the Dandelion rosettes just below the ground with enough of the root to hold the leaves in place. Wash well, making sure all the grit and dirt are removed. To reduce the bitterness blanch them in salt water for about five minutes. (But remember that removing the bitterness also removes its medicinally active principles.) Dip in a thin egg/milk mixture, roll them in coarse cornflour or bread crumbs, or a mixture of both, then fry them in oil. The culinarily intrepid might like to season the crumbs/flour as well. Meat eaters can add bits of fried bacon or minced meat. Vegetarians can add toasted sunflower seeds sprinkled with Tamari or Soya sauce, if desired.

 

Dandelion Salad Greens

 

The young tender, leaves make excellent salad greens. Mix with other spring greens to mask the bitterness. Dandelion goes especially well with boiled eggs and cress-type herbs. As a dressing, try fruity vinaigrette (e.g. with raspberry vinegar), or a sweet and sour dressing made with yogurt, lemon juice, pepper, salt, garlic and a little sugar (and chilies, for those who like it hot).

 

Dandelion Greens

 

Pot-herb

 

The leaves can also be cooked as a pot-herb, or side dish:

Blanch in salt water for five minutes, remove from the heat and stir in butter or Crème Fraiche and seasonings.

Some like to prepare it so it takes on the consistency of fine spinach. Chop the leaves really fine or put them through a food processor, perhaps along with other herbs that may be available, such as nettles or garlic hedge mustard, for example. Sauté an onion, stir in the herbs, season with garlic, salt, pepper or chilies, cook for about 7 minutes, take off the heat and stir in some crème or crème fraîche for a more delicate flavor.

 

Dandelion Capers

 

Very early in the spring, when the small, tightly packed, unopened flower buds that are still hiding in the rosette, they can be marinated and prepared as ‘capers’. Make a hot marinade with 1l vinegar, 50g sugar, 50g salt, pepper and spices (e.g. Bay leaf, thyme, coriander seed, chilies, whatever you fancy). Pour enough of the marinade over the still closed Dandelion flower buds to cover them and simmer for 5 – 10 minutes. Fill the marinated flower buds and the pickling juice into a sterilized jar and store in the fridge.  Store the rest of the pickling juice for another time.

 

Once the flowers develop, the leaves become increasingly bitter. Personally, I don’t find this a problem, so long as I pick the young, tender leaves, and not the old ones. But if you are sensitive to bitter tastes, watch for signs that flowering season has begun to take your cue.

 

But the end of one season just marks the beginning of another: The flowers themselves can also be turned into delicious treats. For example deep-fried Dandelion flowers:

 

Prepare a light batter with egg, water or milk, and a little flour. Season to taste (e.g. coriander seed or cinnamon work well). Coat each fully opened flower head with the batter and deep fry quickly. Serve with Maple syrup and lemon juice. Yum!

 

Dandelion Country Wine

 

Dandelion flowers are also an essential ingredient of country wines. There are numerous wonderful recipes – far too many to mention here. But here are just a couple:

Gather 1 gallon of Dandelion flowers on a dry, sunny day.

Put these in a 2-gallon crockpot and pour 1 gallon of boiling water over them.

Cover the jar and allow the flowers to steep for three days.

Strain through a jelly cloth so you can squeeze all the liquid from the flowers.

Put the liquid in a kettle; add 1 small ginger root, the thinly pared peels and juice of 3 organic oranges and 1 organic lemon. Stir in 3 pounds of sugar and allow the liquid to cool until it is barely lukewarm. Spread ½ cake of yeast on a piece of toasted rye bread and float on top. Cover the crock with a cloth and keep it in a warm room for 6 days.

Strain the wine into a gallon jug, corking it loosely with a wad of cotton. Keep in a dark place for 3 weeks, then carefully decant into a bottle and cap or cork tightly. Don’t touch it until Christmas or later.

 

from ‘Stalking the Wild Asparagus’, Euell Gibbons https://amzn.to/2D41e7n

 

 

For a Dandelion Dessert Wine, try this recipe:

 

On a warm, sunny day gather a large bag (a shopping bag) full of fully opened Dandelion flowers.

 

Place into a large pot, pour 4 liters of water over them and add the zest of one organic, untreated lemon, as well as the zest of one organic, untreated orange. Simmer gently for about 20 min. Allow the liquid to cool to body temperature and strain. Dissolve five chunks of fresh yeast in a little warm water and add this to the Dandelion liquid. Add other flavorings according to taste: perhaps an orange, some cloves, cinnamon or ginger…and 2 kilos of sugar (rock sugar or unrefined cane sugar is best).

 

Leave to ferment for about 6 days. Fill into bottles with the kind of stoppers you would use for making elderflower champagne. They need to fit tightly so that there is no danger of explosion. Flip lids, as can be found on old fashioned beer and lemonade bottles work great. Allow the wine to mature for a few weeks until the liquid is crystal clear. Only then yield to the temptation to try it.

 

Adapted from ‘Holunder, Dost und Gänseblümchen’, Heide Haßkerl https://amzn.to/2XC4qkf (German)

 

 

Dandelion Flower Syrup

 

For those who like it sweet, you can try making Dandelion flower syrup:

 

  • 500g Dandelion flower heads
  • 1.5 l Water
  • Unrefined cane sugar

 

Place the flowers into a large saucepan. Pour 1.5l of boiling water over them. Bring to a simmer, then turn off the heat and cover. Leave to infuse for 24 hours. The following day, strain and measure the resulting liquid. Add an equivalent amount of sugar e.g. 1 kg of sugar per 1 l of liquid. Let the sugar dissolve in the liquid as much as possible before returning it to the cooker. Heat the liquid while stirring frequently to avoid the sugar to burn. When all the sugar has dissolved completely fill the syrup into sterilized bottles with a pop-top lid.

 

This recipe can be varied according to taste: try adding a little ginger, orange juice and zest (only organic, untreated) or cinnamon.

Bon appetite!

Dandelion Flowers

Stinging Nettles

Stinging Nettles

by | Apr 5, 2020 | Plant Profiles, Foraging, Plants & People

Foraging Stinging Nettles (Urtica dioica)

Few herbs are as generous as the humble stinging nettle. Inconspicuous, it assumes a modest corner in the garden: untended areas, half in the shade, perhaps near the compost where the soil is rich with nitrogen. Inconspicuous that is, until one happens to brush against it carelessly – which jolts our awareness rather painfully.

The Stinging Nettle is a warrior plant, armed with tiny needles that cover him from top to toe, leaves, stems and all. The lightest touch will break off the needle points, just like a hypodermic needle, and inject formic acid under the skin. This causes the sting.

But Nettles don’t just protect themselves with this weaponry – they are extremely hardy and notoriously difficult to exterminate. Even concerted efforts fail to eradicate an established nettle patch. Nettles are earth defenders, they protect disturbed soils and assimilate nutrients. They cleanse and heal the earth and fend off intruders with their stinging needles.

They are often considered a nuisance. Nettles can spread like wildfire and their rhizomes are seemingly incorrigible. Even a tiny part left behind propagates a new colony. Gardeners tend to want to get rid of them by any means they can. They hack and hoe the ground to pull them out, leaving the soil bare and exposed to the elements. If that does not work, they wage a chemical attack on their garden ecology.

Nettles don’t waste any energy on producing pretty flowers. But looks aren’t everything. Even though they themselves don’t smell or look particularly attractive, they make excellent companion plants, by helping their companion to shine. Nettles stimulate the essential oil production in other herbs that grow near them, especially in those of the mint family. Increased levels of essential oils help to make these plants more resilient.

stinging nettle flowers

The much-feared sting may be unpleasant, but it is not necessarily ‘bad’. The Romans used this very property as a therapeutic measure for treating aching arthritic joints by means of nettle flagellation. We don’t tend to apply such heroic therapies anymore, although it is said to have been quite effective. Nowadays we prefer our medicines to come sugar-coated and looking like sweets.

In the olden days, Lent, which is the six week period leading up to Easter, was dedicated to body-purification. People abstained from meat and heavy foods while making use of early spring herbs that act as gentle tonics and bitters. These stimulate the eliminative functions of the body and help to clear out the residues of several months of sedentary winter habits: heavy foods and not enough exercise. It is a process that in older herbals is described as ‘blood cleansing’.

Nettles are among the first herbs that pop up in the spring. Perfect timing for those who are planning to do a herbal spring cleanse. Nettles ‘wash’ the system from the inside. Their powerful diuretic properties stimulate the kidneys, which filter the blood and flush out metabolic waste matter such as uric acid crystals. A by-product of protein metabolism, these crystals tend to lodge in the joints, where they can become extremely painful.

Of all the wonderful early spring tonics Nettles is the star! They are rich in iron, calcium and vitamin A, C, D, E, F, and K. They stimulate and tone the vital organs of the body, promoting elimination without catharsis. They remove waste matter while replenishing the body with nutrients. They not only cleanse the blood, but their iron and vitamin C content also helps the body to make new blood cells.

This tea is very safe and can benefit anybody, though it is particularly beneficial for women who are going through hormonal changes, during puberty, menopause, or pregnancy. Nettles can also help to lower the blood sugar level, which makes them very suitable for those suffering from diabetes 2.

Nettles are not just medicinally useful, but they also make excellent nutritious and tasty wild food. They can be prepared like spinach or other leafy potherb greens. It is best to mix them with other spring herbs such a dandelion, or chickweed, or to add them to mashed potatoes or rice. They have a pleasant, ‘earthy’ flavor, that is adaptable to many dishes and seasonings. Your imagination is the limit.

So, what is the trick to picking nettles without being stung to bits?

The easiest way is to wear rubber gloves while picking and processing them. Or, grab the nettle with care and determination while avoiding accidental brushing. It does require some practice, but it works. Grabbing them hard crushes the needle points.

But most foragers have gotten used to a little stinging here and there. While at first, it can be annoying, once the burning sensation starts to subside the affected parts seem to become more sensitive to subtle energies. Dowsers sometimes use nettles to increase the sensitivity in their hands. I always pick my nettles with bare hands and I quite like the tingling and the way it makes my hands more sensitive to the plants and the soil that I am working with. However, people who are prone to allergies should be careful and avoid direct exposure since the ‘venom’ also contains histamine, which can cause an allergic reaction.

Caution: Nettles intended for internal use (as food or medicine) should only be picked in spring,  (or, after the first cutting) as later in the year they start to accumulate an abundance of little crystals (called ‘cystoliths’), which can be irritating to the digestive organs and the kidneys.

Once the nettles are brought home and cleaned under running water they can be put in a bowl and covered with hot water for about twenty minutes. This greatly reduces its stinging potential.

Recipes

In the 17th century, nettle pudding (not the sweet sort), nettle porridge and nettle soup were all common:

Nettle Pudding:

  • 500 g fresh nettles
  • 100 g butter
  • 4 egg separated
  • 2 cups bread crumbs

Wash 1 lb of nettle leaves pour boiling water over the nettles. Cream 100 g of butter with a little salt and pepper, 4 egg yolks, one onion cut fine and two cups of breadcrumbs. Add the nettles to this creamy mass. Beat the egg whites until stiff and carefully fold them into the doughy nettle mass. Pour into a buttered dish and cook in a double boiler for one hour.

Scottish Nettle Pudding

1-gallon young nettle tops

2 leeks

2 heads of broccoli

500 g rice

salt and pepper to taste

To 1 gallon of young Nettle tops, thoroughly washed, add 2 good-sized leeks or onions, 2 heads of broccoli, or small cabbage, or Brussels sprouts, and 1/4 lb. of rice. Clean the vegetables well; chop the broccoli and leeks and mix with the Nettles. Place all together in a muslin bag, alternately with the rice, and tie together tightly. Boil in salted water, long enough to cook the vegetables, the time varying according to the tenderness or otherwise of the greens. Serve with gravy or melted butter. These quantities are sufficient for six persons.

from ‘Mrs Grieves, A Modern Herbal’

Country people would also make nettle beer, which was not only quite tasty and refreshing but also wholesome as a remedy for arthritic and gouty pains.

“…a pleasant country drink made of nettle-tops, dandelions, goosegrass, and ginger, boiled and strained. Brown sugar was added, and while still warm a slice of toasted bread, spread with yeast, was placed on top, and the whole kept warm for six or seven hours. Finally, the scum was removed, a teaspoon of cream of tartar was added and the beer was bottled.”

Lesley Gordon, A Country Herbal

Nettle Beer

The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose, it forms a pleasant drink. It may be made as follows: Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handfuls of Dandelion, the same of Clivers (Goosegrass) and 2 OZ. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on the top a slice of toasted bread, spread with 1 OZ. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove the scum and stir in a tablespoonful of cream of tartar. Bottle and tie the corks securely. The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for the Dandelion and Clivers. Other herbs are often added to Nettles in the making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, the combination making a refreshing summer drink.

Mrs. Grieves, A Modern Herbal 

Nettle Hair Rinse and Conditioner

Take a big handful of nettles and cover with cold water. Bring to the boil, cover and simmer for 15 minutes. Strain and allow to cool. Bottle and keep the liquid in a cool place (e.g. in the fridge). Use this liquid as a final rinse after washing your hair. Don’t wash it out, but rather comb it out once the hair is dry.

Nettle is a very fibrous plant. Not too long ago it was actually planted as a fiber crop for making textiles, rope, and paper. The fibers must be separated and softened so they can be spun into yarn and woven into any kind of cloth. Nettle textiles are superior even to those made of hemp or flax. Nettles fibers are stronger than those of flax, yet they are not as harsh as hemp.

Some people claim that nettles act as an aphrodisiac and ‘aid the venery’. For this use, the seeds are especially in demand.

Further Resources

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Foraging Ramsons

Foraging Ramsons

by | Mar 15, 2020 | Foraging

Foraging Wild Garlic (Allium ursinum)

The birds have been singing on the top of their lungs, announcing that finally and irrevocably spring is here at last. It came in with a blast of flowers that seemed to be popping up all at once, and now there is a veritable flood of petals both on the ground and in the trees. It is a lush and exuberant time – sheer bliss for any and all nature spirits. And it is incredibly hard to stay put, in front of a screen.

If you have been out there enjoying this blooming bliss, you might have noticed that in some parts of the woods there is a strong whiff of garlic lingering among the trees. You probably will have smelled it long before you discovered its likely source – a small but prolific plant, with broad leaves and a single flower stalk that rises from the centre and explodes into a white globe of star-like, little white flowers. You have discovered Ramsons (Allium ursinum), also known as ‘wild garlic’. This is one of my favourite spring edibles – prolific, tasty, versatile and very healthy.

All parts of this plant are edible, but I usually only gather the leaves, in order to safeguard the wild stands of this herbal treasure. I also don’t take the whole plant, but only some, preferably young leaves from each.

The medicinal value of wild garlic is similar to that of cultivated garlic. It is rich in vitamin C and iron and makes a great blood cleansing herb. Ramsons have a long history as a vitalising tonic spring herb. It can help alleviate arteriosclerosis and reduce high blood pressure. However, be aware that large quantities can have a drastic effect on the digestive system. Ramsons are no longer used medicinally, but if you let food be your medicines, as Hippocrates recommends, then make ample use of wild garlic as a great spring tonic.

CAUTION:

Be careful to wash the leaves very well. Growing so close to the ground and often near a stream, the ramsons can be contaminated the eggs of the fox tapeworm, which can be very harmful (even fatal) in humans. Fox tapeworm lodges in the liver or lungs, but can reside there undetected for years. Foragers can get regular check-ups for this infection. Although blood tests are not 100% accurate they may give some indication. If detected early the worm can be treated/operated upon successfully, but if left too late, it can destroy the liver. This safety warning applies to all herbs, berries and mushrooms that grow close to the ground, which exposes them more easily the faeces of an infected fox. The eggs are pretty durable in cool, damp conditions, but sensitive to heat and drying.

Note:

During the last decade, researchers have made some important new discoveries regarding drugs for the treatment of ‘alveolar echinococcosis’, the disease associated with fox tapeworm infestation. They found that some cancer drugs are quite promising as both diseases share some similarities. The treatment has become more efficient but it is not 100% perfect. Surgery remains the most effective option to date.

But I don’t want to spoil your appetite or foraging passion. Infection rates are very low, even among people who spend a lot of time in the woods and have a passion for gathering from the wild. Drying or heating destroys most organisms. Just make sure to blanch the Ramsons leaves briefly, or at least, be sure to wash them VERY WELL.

Ramsons Pesto

Recipes:

Ramsons Pesto

  • 200g Ramsons Leaves
  • 200g Basil Leaves
  • 200g finely grated Parmesan cheese
  • 150g Piñon nuts
  • Olive oil, salt to taste

Take the fresh, young Ramsons leaves and wash thoroughly. Briefly scald the Ramson leaves with boiling water. Take the same amount of fresh Basil leaves and place both in a blender. Cover with Olive oil and blend until smooth. Add 200g finely grated parmesan cheese and blend until smooth. Add some piñon nuts (or crushed walnut pieces).

This pesto is very versatile – you can stir it into freshly cooked pasta, blend with crumbly goats- or feta cheese, or, mixed with Ricotta, use as a stuffing for homemade ravioli, or blend it with cream cheese to make a tasty bread spread. I am sure you will come up with gazillion more tasty ideas!

Ramsons have a very strong flavour, which is why it might be a good idea to blend it with another herb. Basil works great, as the two complement each other well. Other herbs you can use are chickweed, dandelion leaves or lambs quarters. Sun-dried tomatoes marinated in oil also make an excellent addition to this pesto recipe.

Ramsons also complement fish dishes very well. Fish chowder with a few Ramsons leaves or bulbs thrown in is a delight. 

CAUTION:

Inexperienced foragers may confuse this plant with the poisonous Lily of the Valley, or Autumn Crocus leaves, which are also poisonous. However, Ramsons can be distinguished by the very distinctive, garlicky smell. If it doesn’t smell like garlic it is not ramsons. Once the flower head appears, there is no mistaking them. Learn how to identify them correctly before the flowers appear as that is the best time to collect them. The bulbs can be collected after flowering when the leaves have died down.

The Camphor Tree

The Camphor Tree

by | Mar 1, 2020 | Plants as Medicine, Trees

Camphor constituent: essential oils

Parts used: essential oil, waxy crystalline flammable substance

Medicinal actions:

Used in ‘cold creams’ as an anti-aging ingredient. Stimulates the production of collagen and elastin.

Anti-inflammatory – applied to sore, inflamed skin (not on broken skin)

Pain relief for arthritic, or rheumatic pain

Antifungal – can be applied to toenail fungus. (Needs persistence. It can take up to 48 weeks  before positive impact is noticed).

Decongestant and cough suppressant – evaporate in oil diffuser during the night

Antispasmodic – can be used to relieve muscle aches and pains, cramps, sprains

Anti-viral – used to treat infectious fevers such as typhoid, influenza, and pneumonia.

“ Medicinal Action and Uses—Camphor has a strong, penetrating, fragrant odour, a bitter, pungent taste, and is slightly cold to the touch like menthol leaves; locally it is an irritant, numbs the peripheral sensory nerves, and is slightly antiseptic; it is not readily absorbed by the mucous membrane, but is easily absorbed by the subcutaneous tissue- it combines in the body with glucuronic acid, and in this condition is voided by the urine. Experiments on frogs show a depressant action to the spinal column, no motor disturbance, but a slow increasing paralysis; in mankind it causes convulsions, from the effect it has on the motor tract of the brain; it stimulates the intellectual centres and prevents narcotic drugs taking effect, but in cases of nervous excitement it has a soothing and quieting result. Authorities vary as to its effect on blood pressure; some think it raises it, others take an opposite view; but it has been proved valuable as an excitant in cases of heart failure, whether due to diseases or as a result of infectious fevers, such as typhoid and pneumonia, not only in the latter case as a stimulant to circulation, but as preventing the growth of pneumococci. Camphor is used in medicine internally for its calming influence in hysteria, nervousness and neuralgia, and for serious diarrhoea, and externally as a counter-irritant in rheumatisms, sprains bronchitis, and in inflammatory conditions, and sometimes in conjunction with menthol and phenol for heart failure; “

Mrs. Grieves, A Modern Herbal

Camphor Tree – The Dragon’s Brain

The characteristic scent of Camphor is familiar to anyone who has had a close encounter with VapoRub, but few have ever seen the pure, white crystalline substance from which the scent derives. Still, fewer are aware that this mysterious substance is entirely natural and comes from a tree that is native to southern China, southern Japan, and Taiwan. The Camphor Tree (Cinnamomum camphora) is closely related to the Cinnamon Tree, (Cinnamomum zeylanicum), with which it is sometimes confused. However, the unmistakable scent of the leaves immediately reveals its true identity.

In China, Camphor is known as ‘long nao xiang’, ‘the dragon’s brain’, but it is unclear whether the name makes reference to its powerful brain-fog blasting effect, or whether the use of Camphor may originally have been the privilege of the emperor, who is often referred to as the (imperial) ‘dragon’.

Camphor trees can become very old – up to several hundred years, in fact. Such tree veterans are a majestic sight to behold. They can reach up to 40m in height and develop a truly massive base. One tree, recorded in the prefecture of Nagasaki, was recorded to measure a staggering 16 m of girth. Hardly surprising then, that the evergreen tree is seen as an icon of vitality and longevity.

In China, Japan and India Camphor trees are sacred. They are planted for protection near dwellings, temples, and monasteries, and Camphor is burnt as incense in purification rituals or in pujas. Its pure, bright and smokeless flame is seen as a representation of Shiva.

During the 13th century, while traveling through China, Marco Polo reported seeing ‘great forests where the trees are found that give camphor’. At that time, Camphor had already been introduced to Europe, along with other exotic spices such as Cinnamon, Pepper, Cardamom, and Wood-Aloes. But the Camphor tree itself was virtually unknown. The precious substances reached Europe via the Spice Route and first found its way to the spice markets north of the Alps during the 10th century.

However, it took several centuries more, until the latter half of the 17th century, for the first trees to be introduced to Europe. But then they took the eminent Botanical Gardens of Europe by storm: They were planted at the Botanical Gardens of Padua, Leiden, Dresden, and the Chelsea Physic Gardens. Many of them are still standing now. Their import to Europe has had no ill effect on the local environment, but in more favourable climatic conditions, Camphor trees have been known to spread prolifically. In some parts of Australia and the southern United States, they are now considered an invasive pest.

Camphor Tree

In the Orient, Camphor is highly valued and has a long tradition of medicinal and culinary use. It is mentioned in various Arab and Indian cookery books, and in India, it is an ingredient of the Betel quid, a popular chewing stimulant.

In the West Camphor is better known for its medicinal properties. It is valued for its antiseptic and cooling properties and its ability to relieve pain and swelling associated with inflammatory skin conditions, chilblains, burns, and anal fissures. It is also used as a counter-irritant and applied topically to painful arthritic or rheumatic joints.

Added to a steam inhalation Camphor can clear congestion of the lungs, bronchi and nasal passages. In the past, it was used internally as an antiseptic digestive aid. Thanks to Samuel Hahnemann, the ‘father of Homeopathic medicine’ it became a lifesaver during the outbreaks of Asiatic cholera in 1831/32 and 1848/49. Having received first-hand reports from Russian colleagues, he treated victims at frequent intervals with a homeopathic tincture of Camphor – apparently with great success. Even allopathic doctors admitted that it was about the only thing capable of halting the progress of this lethal disease when administered during the early stages.

Camphor is an antidote to Opium and recipes found in ancient Arab manuscripts often combine both substances to alleviate some of Opium’s negative effects. During the Victorian era, camphor became popular among members of the upper classes, particularly in the UK, the US and in Slovakia. It was combined with milk, alcohol or consumed in pill form as a stimulating recreational drug. The effective dose is very small and said to produce a warm, tingling skin sensation, a sense of mental clarity, or ‘a rush of thoughts chasing each other’, sometimes accompanied by euphoria.

However, the bad news is, that larger doses can produce quite unpleasant effects: confusion, giddiness, accelerated heart rate, headaches, and even death. Thus, many countries have regulated Camphor. Today, most commercially available Camphor is synthetically produced and not fit for internal use at all. It is regrettable that a beneficial and medicinally useful substance such as Camphor should be disgraced and forgotten, despite the eons of safe use, just because some people have overindulged in it – to their own detriment.

Caution: Only Camphor that is clearly labeled as edible may be taken internally, and then only in tiny doses. Quantities of more than 2g can be fatal to adults. The lethal dose for children and youths is significantly lower.

During pregnancy and lactation, it is advised to avoid camphor products altogether. Due to its toxicity at a low dose, it should also be kept away from children. Some people have reported contact dermatitis from handling Camphor.

Further Resources:

Reading:

Antiviral Natural Products and Herbal Medicines

Discovery of a new class of antiviral compounds: camphor imine derivatives

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