Foraging Dandelion

Foraging Dandelion

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

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

Plant profile: Turmeric – Curcuma longa

Plant profile: Turmeric – Curcuma longa

Turmeric (Curcuma longa L.)

Synonyms:

Curcuma (Sp. It. Fr.), acafrao da India (port.), geelwortel (Dutch), kurkum Arab. Manjano (East Africa (KiSwahili), haldi (Hindi) manjal (Tamil), kunyit (Indonesia) temu kunyit (Malaysian), iyu-chin (Chin.)

Description:

Turmeric belongs to the family of Zingiberaceae, the ginger family. Anybody familiar with this family of plants will readily recognise this kinship even upon superficial examination. Turmeric is an upright, relatively short and stout plant that rarely reaches more than about 1 meter in height. Its leaves are elongated, dark green and pointed, often curling slightly along the margins. Each individual leaf rises directly from the fleshy rhizome at the base. The rhizome appears scaly, due to the remaining rings of previous leaves. Its outer skin is brownish, but its flesh is deep orange-yellow inside. Rhizomes grow to about 5-8 cm x 1.5 – 2.5 cm. When bruised they omit a spicy scent. The flower stalk will appear among the leaves, also emerging directly from the rootstock. The cylindrical spike, which may be partially protected by a leaf sheath, bears the whitish-pink flowers, which spiral around the spike. Each flower is protected by a little ‘pocket’ called bracteoles. Turmeric mostly propagates vegetatively via its rhizome segments.

Habitat:

Turmeric probably originated in India and is thought to have derived from the wild species C. aromatica. The greatest variety of species is found in India, Sri Lanka, and the Eastern Himalayas. It is now common throughout Southeast Asia, China, and southern Australia and it is widely cultivated throughout the wet tropics, where it has naturalised. The lion share of all the Turmeric that is produced worldwide is grown and consumed domestically in India.

Etymology:

The name of the genus, ‘curcuma’ is derived from the Arab word ‘kurkum’. Most likely it found its way to the Occident with the caravans of Arab traders. Its Sanskrit name is ‘haridra’, which means ‘yellow wood’.

raw turmeric rhizomes

History and Uses:

Turmeric has a long history of use, not just as a spice, but also as a healing agent and a magical herb. As a spice, it is best known as one of the principal components of curry powder, to which it dons the characteristic yellow colour. Curry powder is often mistakenly believed to refer to a specific spice blend or to be derived from a single plant. Nothing could be further from the truth! There are dozens of curry blends that all vary in their composition. The best are those that are prepared from scratch for each individual dish. These spice blends are indeed a far cry from the generic mixtures found on supermarket shelves.

Here is one of many possible Curry powder blends:

  • 3oz turmeric
  • 4oz coriander (seed)
  • 1 oz black pepper
  • 1 oz ginger
  • ¼ oz cayenne pepper
  • ¼ oz cinnamon

This basic mix is often varied with cloves, cumin or cardamom. In India, fish is sometimes wrapped and cooked in fresh turmeric leaves to impart the characteristic flavour. As a spice, turmeric adds a warm, aromatic, slightly astringent note.

It is a carminative and stomachic that stimulates the digestive processes, soothing indigestion and reducing flatulence.

When Europeans first encountered turmeric they often falsely identified it as saffron. Although it makes a perfect food dye, its properties and flavour do not compare to those of saffron. In India turmeric is indeed widely used as a dye, especially for ritual foods that are offered to the Gods at the temples and as a textile dye (Buddhist robes are traditionally dyed with turmeric). Carbonate of soda helps to fix the dye, although it is not very permanent. Sometimes Turmeric is used as a cosmetic agent, and as make-up for weddings and other festive occasions. The food industry employs it as a colorant for cheese, sausage, and confectionery.

In folk-magic, Turmeric is linked to fertility. There may be a biochemical basis for this association, as medicinally it is used to regulate menstruation and to reduce menstrual cramps. It is also thought to have protective powers and is sometimes worn as a magical charm.

After harvesting, the root is cured for long-term storage. This will prevent them from sprouting new leaves. The traditional method of curing is to boil or steam the fresh rhizome in lime or sodium carbonated water. This cleans the root, stops all germination, gelatinises the starch and removes the earthy scent. After boiling, the rhizomes are dried in the sun and ground into powder. Modern preparation techniques use 20 g sodium bisulfite and 20 g hydrochloric acid per 45 kg of rhizomes, which are boiled in a kind of steam boiler. The result is a cleaner, yellow-tinted rhizome that is deemed ‘more attractive’ in commerce. The roots are then artificially dried, rather than sun-dried, which improves their quality and reduces the risk of fungal growth or other contaminants.

Medicinal uses

Parts Used: Rhizome

Harvesting Time: 7 – 9 months after planting (when the lower leaves turn yellow)

Active constituents: Volatile oils, terpene, curcumen, starch, albumen, curcumin (colorant) potassium, vitamin C

The essential oil of turmeric and the colour component are very light-sensitive and deteriorate quickly when exposed to light. Thus, it is essential to store the powder in a dark jar. A pale colour indicates that the active constituents have lost their potency. When purchasing turmeric pay attention to the packaging date as it rarely lasts for more than 3 months. Turmeric is insoluble in water, but soluble in alcohol. Preparing a tincture is, therefore, a good way to preserve the healing properties. When used in cooking, stir the powder into the hot oil before adding the other ingredients. This will transfer the flavours and benefits to the oil, which will then coat the other ingredients as they are added to the pan.

As its signature indicates, Turmeric is an excellent herb for the liver: It is used for treating jaundice and to stimulate the gallbladder. It is a great digestive aid and helps the body to break down and digest fatty foods. Clinical trials show that it reduces cholesterol levels. Turmeric also has germicidal properties. Its traditional indication for gastric ulcers may be due to its effectiveness in fighting the H. pylori bacteria, which has been identified as the major cause of gastric ulcers. (Munzenmaier 1997 )

In Ayurvedic medicine, turmeric is considered a ‘pitta’ substance due to its action on the digestive system, aiding the metabolic process and the absorption of nutrients. It is said to ‘stimulate the digestive fire’.

Some traditional healers use it as a remedy for treating cough or cook it with milk and other spices to ward off a cold.

Applied externally, in combination with Neem leaves, it said to be effective for treating ringworm and scabies. Traditionally it has also been employed in the treatment of eczema, leprosy and purulent inflammation of the eyes.

In Chinese medicine, it is indicated for shoulder pain, menstrual cramping, colic, and rheumatoid arthritis.

Recent studies have also found turmeric to be an effective agent to inhibit certain types of cancers. It has been administered both internally and externally to aid the healing of cancer lesions and scars. It is also used for reducing the odour of cancer.

Rosemary – Rosemarinus officinalis

Rosemary – Rosemarinus officinalis

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

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.

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.

Apple Tree

Apple Tree

Description:

The Apple Tree is one of the most anciently cultivated fruits of Eurasia. It is believed to have developed in central Asia, where the greatest genetic variation occurs in the wild. In cultivation, trees are usually trained and do not reach more than approx 5m in height to facilitate easy harvesting. When grown under natural conditions they can reach up to 12m.

The tree belongs to the Rose family. It has typical, highly conspicuous 5-petaled flowers growing in cymes and simple, ovate, alternate leaves, dark green on top and lightly downy underneath. The leaf margins are serrate.

A mature apple tree looks like a grandmother tree: small in stature, writhing limbs and with grey, crinkly bark. It does not exactly impress with its habitus, yet we learn to love it from an early age. Children not only love its wonderful fruits but also the inviting limbs that make it ideal for climbing and just about every child will sooner or later become intimately acquainted with it. In spring it is particularly noticeable and fetching. Before any leaves are beginning to show it is clad in a glorious dress of pinkish-white flowers and buzzing with delirious bees. Once the flowers have faded we pass it by without paying much attention, but come September, when it is laden with shining, red or golden apples, it is impossible to resist. Even crab apples, whose fruit are much smaller (and tarter), look tempting.

It is estimated that there may be as many as 20000 cultivated varieties, each with their own distinct flavour, shape, smell, crunchiness, and succulence, though nobody knows the exact number. Sadly, most of them are endangered heirloom species, confined to just a few gardens. The average supermarket only carries about 5 standard varieties.

Ecology:

Apple trees are an important source of food: they provide nectar for bees, and their apples are a welcome source of nutrition for many species of wildlife.

Distribution:

Apple trees are so widespread that it is almost impossible to pin down their origin. Charred remains of prehistoric crab apples found at archaeological sites throughout Europe are a testimony to the fact that wild apples had spread throughout much of  Eurasia by Neolithic times. The first cultivated varieties probably reached northern parts of Europe with the Romans. Today apples are grown in all temperate regions of the globe.

History & Mythology

The apple tree is perhaps the most mythical of all trees – is it not supposed to have been the demise of all mankind, way back at the beginning of time? Well, so the story goes, but it is actually highly unlikely that the forbidden fruit, which gave us knowledge of good and evil, would have been an apple since apples were unknown in Egypt and Palestine at the time when the earliest biblical accounts were written down. In these accounts, the story merely refers to ‘a fruit’. However, long before Christianity was ever conceived of, the apple tree was already a widely adored symbol of immortality. Its fruit was regarded as the sacred heart of the Goddess of Eternal Life. In Celtic tradition the paradise on the western horizon, where the souls of the Blessed go, was known as Avalon, the Isle of Apples, which was guarded by Morgan, Queen of the Dead.

While the Neolithic Lake-villagers of north-central Switzerland are known to have feasted on Crab apples, cultivated varieties reached central and northern Europe with the Romans. They too, associated eternity with the apple. Alpha and omega, the beginning and the end, the two poles that encompass existence, were represented by an egg, symbolic of the source of life (alpha), and an apple, the symbol of the immortality of the soul and its resurrection (omega). Thus, each of their feasts would start with an egg and finish with an apple. Wild boars (pigs and boars are sacred totems of the Great Goddess,) were roasted with an apple in their snout to represent eternal life and rebirth.

The apple is a fruit of Venus/Aphrodite and it bears her signature, the five-pointed star. Among gypsies, it is traditional to cut the apple horizontally to reveal this mystical insignia of the Goddess. Greek mythology involves the apple in a more tragic and fateful story, the story of Paris, who was assigned the impossible task to settle a dispute between three Goddesses and decide who was the fairest of them all. How was he ever to make such a choice? The youth was doomed and he knew it. But decide he must, there was no way around it. The chosen one was to receive a golden apple, inscribed with the words ‘to the most deserving’. In the end, it was Aphrodite who won him over by bribing him. She promised him the love of Helen, the most beautiful mortal woman alive on earth at the time. Alas. his choice turned out to be short-sighted and not very wise, as that beautiful young woman was already married to another. Nevertheless, Paris ran away with her, which inadvertently started the chain of events that eventually lead to the Trojan War.

In China, by contrast, the pictogram for ‘apple’ also means ‘peace’. Thus to present someone with an apple is a gesture of goodwill and peace.

In western tradition, apples became associated with erotic love and sin – thanks to the misinterpretation of the church fathers. For centuries it was thus used metaphorically in ecclesiastic art. However, as Christianity became ever more fanatical, focusing on the evils of the flesh and condemning women as witches, the apple came to symbolize temptation and evil; a symbol of sinful, carnal love and even the devil himself. Which is how they became known as ‘malus’, (=bad), and the tree was reinterpreted as a ‘witches’ tree.’

Apple trees are also the most common host species of Mistletoe, one of the most sacred plants of the Druids. However, they favoured Oak as a host-plant for Mistletoe, which is far rarer.

Once upon a time, when Halloween was more than a spooky fun day for kids, it marked the pagan New Year,  a time when the life-force retreats into the womb of the earth, where it would regenerate and restore its powers, ready to be reborn the following spring. Apples are the sacred fruit of the season symbolic of eternal life and resurrection. Apple bopping games and other customs are remnants of such ancient pagan traditions, which allude to the eternal life of the soul.

apple harvest

During the time of the apple harvest farmers traditionally engaged in the custom of ‘wassailing’, a kind of tree blessing that was meant to invoke their innate fertility, chase off evil spirits that might make off with their fruits and to give thanks for the harvest – an occasion that was celebrated with good quantities of cider, apple cake as well as with fireworks or gunfire.

Apples have also sometimes been used as a form of divination. Young hopefuls believed they could tell their prospects in their pursuit of love and happiness. The procedure required the person to cut the apple horizontally. The fortunes were revealed by interpreting the numbers of seeds and whether, or how many of them were cut or damaged in the process.

Cider, hot spiced apple wine, and baked apples or apple crumble all featured strongly among seasonal favourites at this time of year. But not all apple traditions are as old as ‘ye old heathen times’. The most famous ‘apple hero’ of all times was born in the American legendary figure of Johnny Appleseed. Johnny Appleseed is said to have spent his life planting apple trees across the land, pursuing his vision of a country filled with these glorious trees. He is also said to have talked to animals and never carried arms, even when walking alone in unknown territory. He was accepted by the Indians and respected by settlers, mediating various conflicts between these two sides. He certainly lived an eccentric life, but in the end, his dream was fulfilled.

Apples are very healthy fruits and the English adage ‘an apple a day keeps the doctor away’ still carries a lot of merits. But more about that below.

 

Medicinal uses:

Parts used: Flowers, Fruit, Peel

Harvest: Flowers in spring, when they are fully open and free of dew,

fruit in September/October, when they are ripe.

Traditionally, farmers will harvest apples in the last quarter of the moon to extend their shelf-life.

This old farmer’s wisdom makes sense, since water levels within organisms are highest at the full moon and lowest at the new moon, thus making it less likely that the fruit will rot.

Uses:

Apples are a wonderful ‘health food’, easy to digest and capable of correcting over-acidity of the stomach. They are particularly rich in pectin, a soluble fibre that forms a jelly-like substance, as any jam-maker will know: purified Pectin is used to help ‘set’ marmalades and jams. Not so well known is the fact that it helps to regulate digestion, forms a protective coating in the intestines and soothes inflamed tissues. Thus, apples can be used to treat both diarrhea and constipation. Apples are also said to balance blood sugar levels, as they can prevent dangerous spikes and lows. They are regarded as cooling and anti-inflammatory, which can be wonderfully refreshing and thirst quenching during convalescence, or when suffering from feverish conditions, coughs and colds. Apple tea, usually prepared by infusing minced fruit or peels (organic, please!) in hot water, is not only a delicious drink but also increases the elimination of uric acid and is helpful as a supportive remedy in the treatment of arthritic and rheumatic conditions as well as in rheumatoid kidney and liver disease. An apple diet is recommended for gout, constipation, hemorrhoids, bladder and kidney disease. Eaten at bedtime it improves the quality of sleep and helps to control night sweat.

The petals can be infused as a tisane to treat feverish conditions, especially those affecting the upper respiratory tract. Apple blossom tea also soothes and calms the nerves.

Apple cider vinegar is also excellent, and not just in salad dressings. It is very rich in calcium and can help to improve calcium deficiency related problems such as loss of concentration and memory, weak muscle tone, poor circulation, badly healing wounds, general itchiness, aching joints and lack of appetite. Apple cider vinegar cleanses the system by supporting the eliminative function of the kidneys. Thus, it is a supportive measure for arthritis, gout, rheumatism and various skin conditions. It is also said to be beneficial in cases of sinusitis, high blood pressure, migraine, chronic exhaustion, and night sweats. To make use of this healthful elixir, dilute one tablespoon of apple cider vinegar in 6-8 oz of water. This may be sweetened with honey.

Recipes

There are dozens of delicious recipes that turn apples into countless sweat or savoury dishes or drinks. But even plain, straight from the tree – apples are simply delicious.

Baked Apples:

A simple way to enjoy a quick apple treat is to bake them whole. Take out the core and fill it with muesli. Sprinkle a little Cinnamon on top and dribble some honey on top. Place on a baking sheet and bake until the apple is soft enough to spoon. Serve with plain yogurt.

Grated Apple

A wonderful side salad: grate an apple and a couple of carrots. Add freshly squeezed lemon juice over it and add some currents to the mix. Simply divine.

Spiced Crab Apples

  • 3lb good crab apples
  • 2lb sugar
  • 1-pint vinegar
  • 1 root ginger, grated or bruised
  • Pared rind of half a lemon (organic)
  • 2-inch cinnamon stick
  • 2-3 cloves
  • 1 tablespoon pimento (allspice) berries, whole

Wash the crab apples well. Place the vinegar and sugar into a saucepan. Heat the liquid while stirring continuously, taking care not to burn the sugar. Add the fruit. Put the spices into a muslin bag and tie well; add to the fruit. Cover the saucepan and cook on low heat until just tender. Remove the fruit with a siphoning spoon and pack into sterilized jars, leaving a little space at the top. Remove the muslin bag from the vinegar and strain the liquid. Return the liquid to the heat and continue to simmer, uncovered, until it has the consistency of syrup. Pour over the fruit in the jars while still hot so it covers them by ½ inch. Seal tightly and store in a cool, dark place for 6 weeks before use.

Ginger and Apple Chutney

  • 2 dozen large tart apples such as Bramleys or Boscopp
  • 1lb sultanas or raisins
  • 2 lb brown sugar
  • 3oz mustard seed
  • 1 fresh chili, seeded
  • 1 level dessertspoon turmeric pdr.
  • 1½ oz ground ginger
  • 1lb Spanish onions, cut in half and sliced thinly
  • 4 cloves of garlic, peeled and crushed with a little salt
  • 1½ pints vinegar

Peel, core and slice the apples and slice the chili. Put all ingredients into a saucepan and simmer on low heat for 11/2- 2 hours until cooked to a pulp. Allow setting overnight.

Other uses: Applewood is valued for its strength and fine grain. It is a dense and heavy wood and makes superior smoke wood. Bees love the nectar-rich apple blossom.

Aloe (Aloe vera)

Aloe (Aloe vera)

Although originating in the hot and arid climes of northern Africa, to most of us Aloe Vera is no longer an exotic stranger. Not only do we see it advertised as a popular ingredient in a multitude of household products, ranging from washing-up liquid to latex gloves, and even razors, but many of us are familiar with the plant itself. Aloe Vera is a perennial succulent, undemanding and not particularly eye-catching. It vaguely resembles a small version of the century plant, so common in the North American Southwest. However, despite the superficial similarities, Aloe is an entirely different species of plant. Like the century plant, it belongs to the order of Asparagales but it does not share the same genus. Formerly broadly ascribed to the Lily family, taxonomists have now reassigned it to the genus of Asphodelaceae.

The fleshy, succulent leaves contain a clear, gooey gel. The leaf margins bear ‘sharp teeth’ that act quite effectively as a deterrent against casually browsing animals. Aloe loves hot and dry conditions and appears to wilt only if it receives excessive amounts of water, or if exposed to freezing temperatures. If grown in the right conditions, that is, mostly ignored, the plant will do fine. If it is really happy with its care and location, it may even send up a central shoot once a year, sporting short, tubular, yellowish flowers around the upper part of the spike.

There are about 400 species in the Aloe genus, but for medicinal purposes, Aloe Vera is the most useful. Mature plants of about 4-5 years are preferred as they provide the most potent healing compounds.

 

Ecology:

Aloe Vera is native to arid regions of north-eastern and southern parts of Africa and Madagascar. Thanks to its tremendous value as a healing plant, it has quickly spread to arid regions throughout the world. Today it is widely cultivated in similar environments pan-globally, including Mexico, USA, Japan, and China.

History

As is often the case with so-called ‘miracle plants’, their exaggerated reputation actually discredits them. Aloe Vera is a truly wonderful plant with no shortage of members to its fan club. It has a very ancient, well-established reputation as a medicinal plant, particularly useful for skin conditions, minor cuts, abrasions, and burns. The dried latex, which is not the same as the gel, but instead derives from the yellow juice contained in the pericyclic tubules of the inner leaf, is a well-known laxative.

Despite the fact that Aloe has been in documented use for at least 3500 years, controversial and contradictory information abounds. The earliest mention can be found in the famous Egyptian Ebers Papyrus, which dates back to 1500 BC and which is widely regarded as one of the earliest precursors of what was to become the western Materia Medica. However, it is more than likely that it was commonly used for centuries before it was recorded. In fact, it seems more likely that Aloe was such a commonly used plant that earlier documents (of which few have survived) never even bothered to mention it. In the hot and dry countries of the Mediterranean and the Middle East, Aloe Vera served as a soothing household remedy for sunburns and a ready-to-use moisturizing cosmetic lotion.

Some of the confusions surrounding this plant stem from the fact that it is frequently mistaken for lignum Aloes or Wood-Aloes, which is an entirely different species of plant. Although abundantly mentioned in the Bible as an incense ingredient and constituent of embalming oils, Wood-Aloes, in fact, is not even of Mediterranean origin. In fact, it is a tree belonging to the genus Aquilaria, known as Agarwood that is native to Southeast Asia. While the latex of Aloe Vera does dry and transforms into a hard substance, sometimes referred to as Aloe resin, it is not a particularly aromatic substance and has never been used as incense.

As mentioned above, Aloe Vera’s best known and most widely documented use is as an external application – usually in the form of a commercially produced gel. Such products do not offer quite the same benefits as the fresh gel obtained from a freshly cut leaf. The reason for this is simple. The natural jelly-like substance is not very stable and deteriorates quickly when exposed to air (oxidation). Commercial manufacturers have to process the gel in order to preserve the valuable properties and extend the shelf-life. But processing rarely enhances a natural product. More often it reduces a ‘miracle herb’ to a mediocre substance with questionable benefits. By the time it has been rendered into a substance that is suitable for use as an ingredient for creams and lotions, the remaining benefit will be minimal.

And this sheds some light on some of the rather puzzling research results: although Aloe Vera has a glowing reputation in folk usage, when tested in laboratories the results have often been fairly disappointing. Why would that be? The answer seems to lie not so much with the plant, in the laboratory conditions and processing methods. Lab conditions do not simulate traditional, real-life use very well. Instead, keen to discover and exploit a plants’ ‘active principles’, extracts are concocted that are supposed to concentrate the potency – but invariably destroy the plants’ natural synergy. Also, when the actual gel was used instead of extracted components, the quality was questionable. Conventional methods to stabilize and preserve the gel involve pasteurizing, which means the gel is heated to a high temperature, thus destroying many of the more sensitive constituents. Furthermore, preservatives are added, which further adulterate the gel. So, while many research results seem to demonstrate that much of Aloe’s benefits may be hype, what they actually show is that we lack proper processing methods to preserve the natural composition of fresh Aloe Vera gel.

Aloe vera plantation

A recent trend has popularised ‘Aloe vera juice’ (as well as a myriad spin-off products that contain the juice). This product is always processed and often mixed with sundry flavourings of dubious origin to make it more palatable and to extend its shelf-life. In its natural form, Aloe juice (gel) is rather bitter and not exactly a pleasure to gulp down, which is probably why there is no mention of this particular use in any of the traditional medical texts, except perhaps as an emergency measure or ‘heroic’ medicine to treat intestinal parasites or gastric infections.

Due to enzymatic processes oxidation sets in as soon as the leaves are cut. Careful handling during the harvesting process is of utmost importance. Once cut, the leaves are taken to a processing facility as quickly as possible, ideally in a refrigerated truck. At the processing plant, the leaves are filleted by hand to remove the outer, green skin. Unfortunately, most of the beneficial compounds are concentrated just beneath that outer skin and filleting removes many of these compounds and discards them along with the skin.

Recently, more efficient processing methods have been developed, which utilise the whole leaf and by removing only the green parts of the leaf in a cold process that involves a cellulose dissolving substance. This maintains the biochemical activity in its entirety. The resulting gel is yellow in colour, as it also retains the aloin, the bitter, laxative compound found just beneath the surface. Further processing involves adding various anti-oxidants since any oxygen present in the gel promotes breakdown and deterioration, as well as providing a breeding ground for aerobic bacteria. Finally, the pulp is separated from the liquid part, the aloin is filtered out by adding a carbon compound that is subsequently removed. To destroy any bacteria the liquid is then passed through tubes and exposed to ultraviolet light.

This method still requires stabilising compounds to be added to the final product, but it is a great improvement over conventional processing techniques that only processed the gel and applied a heat treatment to sterilize the liquid.

Another whole-leaf extraction method involves the same cold process leaf processing as the first step, but then uses a short, low temperature controlled sterilisation techniques to kill off bacteria, without adding chemicals. The resulting gel is then concentrated in a vacuum chamber and dehydrated to yield a water-soluble compound that retains the biochemical activity, without the need for additional preservatives. This method is currently regarded as the most efficient, even though heat is used in the process. The heating is closely controlled and never exceeds 65°C or lasts for more than 15 minutes at a time. Longer exposure or higher temperatures would degrade the final product.

Thus, it should be obvious that what is available at the store is not the same as what you get from the plant and that it is important to read the label so as to gain insight into the specific processing procedures that have been applied to the product.

Producers have established a self-regulating body to certify Aloe Vera products according to their own standards of quality control. Their seal of approval gives a certain degree of reassurance that the products do contain what the labels claim. However, there are even differences between certified companies, which are largely due to different methods of processing.

Aloe vera cut leaf

Medicinal Uses

Parts used: resin, gel extracted from the leaf

Constituents: Hydroxyanthracene derivatives of the anthrone type (principally barbaloin); 7-hydroxyaloin isomers, aloe-emodin, chrysophanol, and their glycosides; chromone derivatives (aloesin and its derivatives aloeresins A and C, and the aglycone aloesone. Gel: glucomannan (a polysaccharide), steroids, organic acids, enzymes, antibiotic principles, amino acids, saponins, minerals.

Actions: latex: cathartic, laxative, emmenagogue, digestive stimulant

Gel: immune system stimulant, skin healing, anti-irritant, moisturizing, anti-cancer

Indications

Traditionally, Aloe Vera gel has been used as a soothing topical application for sunburns and minor burns, abrasions, acne, psoriasis, shingles and even cold sores. The gel can be squeezed from the fresh leaf and applied directly to affected areas. Its skin repair qualities on burns and sunburns are truly remarkable – healing occurs quickly and without scarring, which is why Aloe Vera is also used to reduce scarring and stretch marks. The gel even seems to protect the skin against immune suppressant effect of ultraviolet light – thus it not only makes an excellent ‘after sun care’ application but may also be useful as a protective sunscreen lotion. It is a highly valued additive for cosmetic preparations that can moisturize and rejuvenate the skin by stimulating the synthesis of elastin and collagen.

External application of Aloe gel penetrates the skin directly and produces a soothing, pain-relieving and anti-inflammatory effect on arthritic joints and tendonitis.

For internal use, Aloe Vera latex preparations are usually mixed with antispasmodic herbs to reduce the spasmodic effect of its laxative action. Used by itself it would produce a rather cathartic and painful cramping effect. The latex also stimulates the uterus thus promoting menstrual flow. Laxatives containing Aloe latex should be avoided during pregnancy.

Used internally, high-quality Aloe vera juice can stimulate the immune system. Laboratory studies on mice have shown it to be effective in the treatment of certain types of cancer and HIV and further studies are on the way.

Aloe juice seems to have a healing and balancing effect on the digestive system, improving absorption of nutrients and eliminating toxins. This improves general cell nutrition and activates the body’s own healing powers. It can relieve gastrointestinal problems associated with peptic or duodenal ulcers, improve regularity and enhance energy levels. It is also used to soothe colitis and irritable bowel syndrome. In fact, many chronic conditions have a component of digestive imbalance, which is apt to trigger secondary symptoms due to malabsorption and cellular malnutrition. Aloe vera juice can help to restore balance to the entire digestive system.

Furthermore, Aloe Vera juice also appears to have a beneficial effect on the liver and kidneys. It seems to reduce levels of blood lipids that are liable to clog up the arteries and may lead to coronary heart disease. It also seems to have a positive effect on blood sugar levels, which can make it a useful nutritional supplement in case of diabetes.

Caution:

Do not use Aloe Vera based laxatives during pregnancy. The juice may also be adulterated or contain levels of aloin above what would be deemed safe during pregnancy.

If you are on prescription medication consult with your health advisor regarding possible interference with other medicines when using Aloe Vera internally.

The quality of Aloe Vera gel or juice very much depends on the manufacturing process and some products that are currently on the market have little or no medicinal value. Research the products carefully before spending a lot of money on what may turn out to be an inert substance. Whole-leaf extracts are recommended. Look for the International Aloe Science Council certificate for quality assurance.

Grow your own

Everybody should have an Aloe Vera plant on their kitchen window sill. It is without a doubt the best instant remedy for burns. Growing Aloe Vera is easy, as it is a very undemanding plant. Just don’t over-water it and protect it against freezing temperatures. It loves the sun but will grow in semi-shade as well. It does not need particularly rich soil. Well-draining, sandy soil will do.

Home-made cosmetics

If you wish to incorporate Aloe vera gel in your own home-made skin-care products, you can use the gel to replace all or a portion of the liquid called for in your recipe. However, beware that unprocessed Aloe Vera gel is not very stable and won’t keep long, so make small batches only, store in the fridge and use up quickly. For maximum benefit, skin care preparations should contain at least 20-40% of gel. Purists may opt to simply cut a bit of leaf off and to rub it straight onto the skin.

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