Herb of the Month: Milky Oats

Milky Oats come into their own across the rolling hills of the Bay Area in May, their tiny  pale green pennants waving at us in sunny spots along the trail.  Later, when the oats become dry, we tend to call this plant oatstraw.  Oatstraw has many similar qualities to Milky Oats -- and yet, medicinally and energetically, there's something special about this herb when its full of white milky sap, as it is right now.    

"Milky Oats' most remarkable actions tend to be seen in exhaustion. It is a profound restorative for the nervous and endocrine systems which are so easily depleted by a stressful lifestyle and bad diet. It's no replacement for proper nutritional therapy but an excellent therapeutic agent for the process of healing. It seems to directly provide a special sort of 'nerve food' for the body, to rebuild the nervous apparatus in a way that is both nutritional and yet more."

 -- Kiva Rose,  

Bear Medicine Herbals

Milky oats are a very helpful nutritive tonic any time there is mental and physical exhaustion as well as common symptoms of exhaustion such as an inability to focus, mood swings, decreased sexual desire, and anxiety.   

Milky Oats: 

Latin Name: Avena sativa

Common Names: Milky Oats, Wild Oats, Catgrass

Taste: Sweet

Actions: Nervous and endocrine resorative, relaxant and stimulant nervine, antispasmodic

   

Avena Dreams Cordial    

2.25c  Milky Oats /  Oatstraw
3c       Brandy, or to cover by 2"
1c       Rose Honey
1/2c    Rose Water

1. Let Oats steep in brandy for one month or one moon-cycle.  

2. Strain out oats and add rose water and honey.

3. Enjoy!

(Recipe courtesy of The Herbal Kitchen by Kami McBride)

Herb of the Month: Nettles

  

Nettles are an herbalist's best friend.  This small, inconspicuous looking plant has surprised many a hiker with its zippy sting, but perhaps what's more surprising is how powerful a healer it is.    

In springtime, this plant is often used as a nourishing tonic and blood cleanser; it helps to restore the health and vibrancy of the adrenal glands, normalizes hormone function and circulatory systems, and is a  powerful ally for the kidneys, digestion, and respiration.  It's very high in protein, vitamins, and minerals, and is often used as an iron tonic during pregnancy.  In fact, herbalist Matt Wood says that this little mint-like plant "helps all protein pathways in the body -- digestion, immune response, liver metabolism, skin reactions, and kidney elimination."   

It is this relationship with proteins that makes Nettle a very good herb for people with allergies, as it is known to reduce the allergic response and also to eliminate mucus on membranes resulting from allergies (however, its not a quick-fix: in order for nettles to work in this way, its best to take them daily, beginning a couple of weeks before your allergies usually begin to effect you).   

Nettles can be taken as a tea, in tincture, and cooked and eaten as a wonderful healing food (the leaves loose their sting when cooked).       

Creamed Nettles

1 lb nettle tops  

4 Tbsp butter  

1/4 tsp salt  

1/4 tsp pepper  

1/2 cup cream

1 medium onion, minced 1/4 cup snipped chives  

2 cloves garlic, minced

Place nettles in a medium-sized saucepan (you might want to wear gloves for this).  

Pour in just enough water to cover; add 2 tablespoons of the butter, salt, and pepper. Simmer until tender.   

Strain; discard the nettles and return the juice to the pan.   

Mix in the cream, onion, chives, garlic, and 2

tablespoons of the butter.  

Bring to a simmer over low heat, then serve and enjoy!  

(Recipe courtesy of A Kitchen Witch's Cookbook)

Herb of the Month: Chickweed

As the winter chill recedes, leaving the earth moist and soft yet bathed in sunlight, Chickweed makes its dainty and festive appearance all across the hillsides and along creekbeds around us.  Although considered a weed by some, and certainly not rare or scarce, Chickweed is a powerful healer and a delicious spring cleansing edible for salads and smoothies.  It is regarded highly for its demulcent, moisturizing properties and is used to treat everything from skin irritation, to eye inflammation, to arthritis and hypothyroidism. 

Though demure in size and energetics, this diminutive plant (whose name means "little star," for the tiny white star-shaped blooms it sports) has graced the pages of herbals since they were first printed.  The great herbalist Jethro Kloss said of Chickweed, "It heals and soothes anything it comes in contact with."

It is seen as a deeply nourishing herb that helps awaken our life-force energy after the long winter nights -- its high in vitamin C, making it good to help ward off illness during spring's transition time, as well as being high in calcium, iron, and many other minerals. 

Chickweed cleanses the liver, lymph system, kidneys, intestines, and lungs of toxins and helps to flush excess fats from our bodies.  It is well known to assist in losing weight, "Not just short term water weight, but long-term deposits of fats," writes herbalist Matthew Wood. 

"It is an outstanding remedy for lipomas (fatty tumors), as well as general weight loss -- facts to which I can attest from personal experience.  At the same time, chickweed acts deeply on all of the waters of the body..."

In addition to its wonderful healing properties, Chickweed is a delicious edible to wildcraft, especialy as it is easy to find and identify.  You can add it to salads and sandwiches, steam it, or even make it into pesto.  Bon Appetite!  Spring is here.

Chickweed Pesto  

2 cloves of garlic  

3 Tbsp. pine nuts or sunflower seeds  

¼ tsp. salt  

2 packed cups chopped fresh chickweed  

½ cup olive oil

½ cup Parmesan cheese

Blend or chop in a food processor, and enjoy!  

It tastes wonderful over pasta (especially thin pastas, like angel hair or fettucini) or you can just use it as a dip for crackers or vegetables.   It even freezes!

Recipe courtesy of Herbmentor.com

Sweet Nothings... Romantic Recipes from the Green World

This time of year is a fabulous time to treat yourself, or treat someone you love, to the beauty and pleasure available from the world of herbs.  From aphrodisiac nervines (such as damiana and oatstraw) to aromatic treasures like rose, vanilla and sandlewood, the natural world has much to offer us to help us foster connection, sweetness, and delight.

"Herbal aphrodisiacs abound, as Mother Nature is passionately fond of love and fecundity. In the Wise Woman Tradition, we nourish vibrant health, rather than seeking out stimulants, even when it comes to sex. Thus my favorite lover's herbs are... oatstraw and seaweed, burdock and roses, and, of course, chocolate."

-- Susan Weed, master herbalist  

and author of Healing Wise

Perhaps nothing is more romantic and enjoyable than giving and receiving something from that heart that you've made yourself.  So, we asked some of our favorite herbalist to share their most treasured herbal romance secrets:

Edible Brown Sugar Body Scrub 

Spiced Rose Elixir   

Damiana Cordial 

Celtic Love Tea 

Wild Rose Honey 

Robin Rose's Passion Honey 

Sweet Nothings... Romantic Recipes from the Green World

This time of year is a fabulous time to treat yourself, or treat someone you love, to the beauty and pleasure available from the world of herbs. From aphrodisiac nervines (such as damiana and oatstraw) to aromatic treasures like rose, vanilla and sandlewood, the natural world has much to offer us to help us foster connection, sweetness, and delight.

Perhaps nothing is more romantic and enjoyable than giving and receiving something from that heart that you've made yourself. So, we asked some of our favorite herbalist to share their most treasured herbal romance secrets...


Atava's Edible Brown Sugar Body Scrub
courtesy of Ancestral Apothecary 
1c. brown sugar
1/2c white sugar
1/2c + 2 Tbs. sunflower oil
1/2 tsp damiana cordial, vanilla extract, or flavoring of your choice
Mix ingredients together, bottle, and enjoy!



Spiced Rose Elixir 
courtesy of North Rose Botanicals

Rose petals – fresh is best, but fragrant organic dried rose petals will do.  Enough to fill a quart jar more then half full.
3 tbsp. damiana
1-2 tbsp. shatavari
1-2tbsp. ashwaganda 
1 tsp. clove 
1 tsp. allspice
2 pieces star anise
2 sticks cinnamon

Fill a quart jar with herbs, pour your alcohol of choice to fill the jar halfway to 3/4 full, then top off with local, unheated honey. Let sit for 4-6 weeks, give it an occasional shake to add the maceration process, strain to a new bottle, label and enjoy 1-2 tablespoons as needed.  (Alcohol can be whatever you prefer- vodka, rum or brandy, even tequila make fine choices.  Cheryl prefers a high-quality Brandy).



Damiana Cordial
Courtesy of Diana De Luca's Botanica Erotica
1oz. damiana leaves
2c vodka or brandy
1.5c spring water
1c honey
Vanilla extract, rose water, or spices of your choice

Soak damiana leaves in alcohol for 5 days (you can also soak a vanilla bean or two with the herb).  Strain, and reserve liquid in a bottle.  Now soak the alcohol drenched leaves in water for 3 days.  Strain, save the water.  Gently warm water and dissolve honey into it.  Combine both the honey and water with the alcohol extracts and stir well.  Optional: add vanilla extract, rose water, or other flavorings. Pour into a clean bottle and let sit for one month or longer.  Gets better with age. 



Celtic Love Tea
courtesy of Celtic Herbs
Equal parts dried borage, rose petals, damiana, and spearmint.
Mix and serve with rose-petal or clary-sage infused honey.



Wild Rose Honey
Courtesy of Bear Medicine Herbals
1c. local honey
1/2c. dry or 1c. fresh rosehips
1tsp. (or 1/2 tsp. dry) grated fresh ginger
1tsp. (or 1/2 tsp. dry) fresh orange peel
1/4 tsp. cardamom
Mix together in a jar, then let infuse for one month (or however long you can wait!).




Robin Rose’s Passion Honey
Courtesy of the Herbwife's Kitchen 
1 quart of organic dark honey
1/2 cup orange blossoms*
3/4 teaspoon grated nutmeg
2 tablespoons damiana
3-4 tablespoons vanilla extract
1 teaspoon jasmine
2-3 tablespoons maca root powder
3/4 ounce rose glycerite or rose water
1 teaspoon crushed up cinnamon sticks or powder

*Orange blossoms can be hard to get. You could put in crumbled or powdered sweet orange or tangerine peels instead — it won’t be the same, but still delicious.
** all herbs are dried organic unless otherwise noted.

Mix, then cook on low for 30-45 minutes.  If you can wait, let it steep for a week or so, then enjoy.  If not, then just enjoy!

Sweet Nothings... Romantic Recipes from the Green World

This time of year is a fabulous time to treat yourself, or treat someone you love, to the beauty and pleasure available from the world of herbs.  From aphrodisiac nervines (such as damiana and oatstraw) to aromatic treasures like rose, vanilla and sandlewood, the natural world has much to offer us to help us foster connection, sweetness, and delight.

"Herbal aphrodisiacs abound, as Mother Nature is passionately fond of love and fecundity. In the Wise Woman Tradition, we nourish vibrant health, rather than seeking out stimulants, even when it comes to sex. Thus my favorite lover's herbs are... oatstraw and seaweed, burdock and roses, and, of course, chocolate."

-- Susan Weed, master herbalist  

and author of Healing Wise

Perhaps nothing is more romantic and enjoyable than giving and receiving something from that heart that you've made yourself.  So, we asked some of our favorite herbalist to share their most treasured herbal romance secrets:

Edible Brown Sugar Body Scrub 

Spiced Rose Elixir   

Damiana Cordial 

Celtic Love Tea 

Wild Rose Honey 

Robin Rose's Passion Honey 

Herb of the Month: Romantic Rose

Perhaps no flower captures the feeling of romance, and entices our imagination, the way that the rose does.  The Rose is thought to have originated in Persia, although according to the ancient Greeks, the red rose, a symbol of passion, first bloomed when Aphrodite stuck her foot with a thorn and bled while assisting Adonis. The Greek poetess Sappho first christened it "Queen of Flowers" around 600 BC.

Medicinally, both the petals and the hips are used.  Honey of Red Rose (Apothecary) was once an official pharmaceutical preparation in the US for sore mouths and throats.  Rose vinegar was used for headaches, especially those brought on by heat. The leaves are a mild, but seldom used, laxative.

In Greece, Hippocrates recommended rose flowers mixed with oil for diseases of the uterus. Ayurvedic physicians use the petals in poultices to treat skin wounds and inflammations. The hips are dried and made into tisanes for children with stomach disorders, and are also considered a cardiotonic for adults.

At various times, European herbalists recommended dried rose petal tea for headache, dizziness, mouth sores, and menstrual cramps.

In Chinese medicine, the petals are considered drying for cold, clear mucous discharges, helping to relieve constrictive feelings of the chest and abdomen (stuck liver chi).  Chinese herbalists use it to  treat poor appetite, harmonizing blood, and to help with irregular menstruation and pain caused by blood stagnation. The hips areused for diarrhea, enuresis, frequent urination, spermatorrhea and leucorrhea (all complaints of deficient kidney chi).

Rose hips are a significant source of vitamin C. But the drying process destroys from 45-90% of it, and infusions extract only about 40% of what's left.

For a mildly astringent infusion for colds and flu, use 2-3 teaspoons of dried, chopped hips per cup of boiling water. Steep 10 minutes, and drink as needed.