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 - otherwise they won't keep as well. This old farmer's wisdom makes sense, since water levels within organisms are highest at full moon and lowest at the new moon, making fruit less likely to rot.
Uses:
Apples are a wonderful, healing food, easy for the body to digest and able to correct 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. Pectin, available in its purified form, is used to help set marmalades and jams. In the body it helps to regulate digestion, forms a protective coating in the intestines and soothes inflamed tissues. Thus, apples can be used to treat both diarrhoea and constipation. They are also highly recommended for balancing blood sugar levels, as they prevent those dangerous spikes and lows. Apples are cooling and anti-inflammatory. They are wonderfully refreshing and thirst quenching during convalescence, especially 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 uric acid elimination and is helpful as a supportive remedy in the treatment of arthritic and rheumatic conditions as well as rheumatoid kidney and liver disease. An apple diet is recommended for gout, constipation, haemorrhoids, bladder and kidney disease. An apple at bed time improves the quality of sleep and helps to control night sweat.
Bees love the nectar rich apple blossoms in spring. The petals can be infused as a tea to treat feverish conditions, especially those that affect the upper respiratory tract. Apple blossom tea also soothes and calms the nerves.
Apples cider vinegar is also excellent, not just for salads, but for a whole host of health conditions. 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 detoxifies by supporting the eliminative function of the kidneys. Thus, it is a helpful supportive aid for arthritis, gout, rheumatism and skin conditions. It is also beneficial for sinusitis, high blood pressure, migraine, chronic exhaustion and night sweats. To make use of this healthful elixir, dilute one tablespoons of apple cider vinegar in 6-8 oz of water. This may be sweetened with honey.
Sourced:http://www.sacredearth.com/ethnobotany/plantprofiles/apple.php
Monday, 13 April 2009
Thursday, 9 April 2009
Herbal body scrub
Herbal body scrub
50 g fresh mint leaves, finely chopped50 g fresh eucalyptus leaves, finely chopped50 g fresh rosemary leaves, finely chopped1 tbsp freshly ground black pepperPeel of 2 lemons300 ml olive oil400 g sea salt (fine-grained)4 tsp vitamin C powderExtra eucalyptus leaves and slices of lemon peel, to decorate
1. Place the chopped herbs, black pepper and lemon peel in a pan, then add the olive oil. Place on a medium heat and stir, then leave for 2 minutes with the lid on. Place the paste in a piece of muslin over a sieve and squeeze out all the oil into a bowl below.
2. Mix the sea salt and vitamin C powder in a bowl. Add most of the oil (reserving a little to seal the jar) and stir well. Place the mixture in a sterilized Kilner jar and press down well. Decorate the top with a few eucalyptus leaves and slices of lemon rind. Pour a layer of the remaining oil on top of the salt scrub to keep it airtight.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Apply to wet skin in the bath or shower, when needed. Scrub, then rinse off well with warm water.
STORAGE: Keeps for 6 months, or 1 year in the refrigerator.
50 g fresh mint leaves, finely chopped50 g fresh eucalyptus leaves, finely chopped50 g fresh rosemary leaves, finely chopped1 tbsp freshly ground black pepperPeel of 2 lemons300 ml olive oil400 g sea salt (fine-grained)4 tsp vitamin C powderExtra eucalyptus leaves and slices of lemon peel, to decorate
1. Place the chopped herbs, black pepper and lemon peel in a pan, then add the olive oil. Place on a medium heat and stir, then leave for 2 minutes with the lid on. Place the paste in a piece of muslin over a sieve and squeeze out all the oil into a bowl below.
2. Mix the sea salt and vitamin C powder in a bowl. Add most of the oil (reserving a little to seal the jar) and stir well. Place the mixture in a sterilized Kilner jar and press down well. Decorate the top with a few eucalyptus leaves and slices of lemon rind. Pour a layer of the remaining oil on top of the salt scrub to keep it airtight.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Apply to wet skin in the bath or shower, when needed. Scrub, then rinse off well with warm water.
STORAGE: Keeps for 6 months, or 1 year in the refrigerator.
Thyme breath spray
Thyme breath spray
10 tbsp (approx. 25 g) fresh thyme leaves10 tbsp (approx. 30 g) fresh mint leaves5 fresh eucalyptus leaves3 tsp aniseed3 tsp cloves200 ml vodkaRind of 1 lemon1 tbsp artificial sweetener to taste, if desired4 tbsp glycerine
1. Strip the thyme, mint and eucalypytus leaves from their stems and chop. Place in a blender and whiz. Add the aniseed and cloves to the blender and whiz again.
2. Place in a dark bottle with the vodka, lemon and artificial sweetener (if using) and leave for 10 days to 1 month to macerate.
3. Strain through muslin. Add the glycerine, then stir and pour into a 50 ml spray bottle (with a yield of up to 1 ml per spray).
USE: Spray 1 ml into the mouth when needed
NB This contains alcohol, so be careful not to overuse, especially if driving.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
10 tbsp (approx. 25 g) fresh thyme leaves10 tbsp (approx. 30 g) fresh mint leaves5 fresh eucalyptus leaves3 tsp aniseed3 tsp cloves200 ml vodkaRind of 1 lemon1 tbsp artificial sweetener to taste, if desired4 tbsp glycerine
1. Strip the thyme, mint and eucalypytus leaves from their stems and chop. Place in a blender and whiz. Add the aniseed and cloves to the blender and whiz again.
2. Place in a dark bottle with the vodka, lemon and artificial sweetener (if using) and leave for 10 days to 1 month to macerate.
3. Strain through muslin. Add the glycerine, then stir and pour into a 50 ml spray bottle (with a yield of up to 1 ml per spray).
USE: Spray 1 ml into the mouth when needed
NB This contains alcohol, so be careful not to overuse, especially if driving.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Plantain cream for bites and stings
Plantain cream for bites and stings
4 tbsp fresh chopped plantain leaves150 ml boiling water2 tbsp olive oil or sunflower oil2 tbsp almond oil1 tsp beeswax2 tsp emulsifying wax2 tsp glycerine1 tsp vitamin C powder
1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. Pour into sterilized glass pots and seal.
USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
4 tbsp fresh chopped plantain leaves150 ml boiling water2 tbsp olive oil or sunflower oil2 tbsp almond oil1 tsp beeswax2 tsp emulsifying wax2 tsp glycerine1 tsp vitamin C powder
1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. Pour into sterilized glass pots and seal.
USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Lemon balm lip salve for cold sores
Lemon balm lip salve for cold sores
21 tbsp (approx. 50 g) fresh lemon balm leaves3 tbsp wheatgerm oil115 ml olive oil1 tbsp honey1 tbsp beeswax5 drops tea tree oil
1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.
USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
21 tbsp (approx. 50 g) fresh lemon balm leaves3 tbsp wheatgerm oil115 ml olive oil1 tbsp honey1 tbsp beeswax5 drops tea tree oil
1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.
USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Echinacea ice lollies
Echinacea ice lollies
To make the tincture:20 g fresh echinacea root80 ml vodkaFor the ice lollies:2 medium-sized red chillis8 cm root ginger240 ml honey1 sachet animal gelatine800 ml cranberry juiceJuice of 2 large lemons80 ml Echinacea Tincture (see above)
1. Wash and chop the echinacea root, then put in a jar and pour over the vodka to cover completely. Leave for 2-4 weeks.
2. Wash and slice the chillis. Peel and thinly slice the ginger.
3. Combine the chillis, ginger, honey, gelatine and cranberry juice in a saucepan, then stir and simmer for 5 minutes. Take off the heat and leave to cool. Sieve into a bowl.
4. When the drained liquid is cool, stir in the lemon juice and Echinacea Tincture. Pour into ice lolly moulds and freeze.
NB. Contains alcohol so not suitable for children.
Use: Take during colds and infection - 1 a day for up to 2 weeks. Each lolly contains one typical dose of Echinacea.
STORAGE: The lollies keep in the freezer for 3 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
To make the tincture:20 g fresh echinacea root80 ml vodkaFor the ice lollies:2 medium-sized red chillis8 cm root ginger240 ml honey1 sachet animal gelatine800 ml cranberry juiceJuice of 2 large lemons80 ml Echinacea Tincture (see above)
1. Wash and chop the echinacea root, then put in a jar and pour over the vodka to cover completely. Leave for 2-4 weeks.
2. Wash and slice the chillis. Peel and thinly slice the ginger.
3. Combine the chillis, ginger, honey, gelatine and cranberry juice in a saucepan, then stir and simmer for 5 minutes. Take off the heat and leave to cool. Sieve into a bowl.
4. When the drained liquid is cool, stir in the lemon juice and Echinacea Tincture. Pour into ice lolly moulds and freeze.
NB. Contains alcohol so not suitable for children.
Use: Take during colds and infection - 1 a day for up to 2 weeks. Each lolly contains one typical dose of Echinacea.
STORAGE: The lollies keep in the freezer for 3 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Crystallized ginger for nausea
Crystallized ginger for nausea
Makes about 250 g:350 g fresh ginger rootGolden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.
1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Makes about 250 g:350 g fresh ginger rootGolden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.
1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
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