Category — Herbs

Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.

First it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs has a high nutritional value to it and is rich in iron, calcium, and vitamin B-6 and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly loses its flavor once dried. Gardner’s swear that if you plant some Rosemary plants in and around your garden, the Rosemary will fend off moths, beetles, and carrot flies.

Older Europeans loved Rosemary and believed that it improved memory and also used it as a symbol of remembrance and was often tossed into fresh graves before they were buried over. Traditionally it has been said that Rosemary, left untrimmed, would grow for thirty three years where it will reach the height of Christ when he was crucified. Many would also place sprigs of Rosemary underneath their pillows to ward of evil and nightmares. Often the wood that comes from the stems of the Rosemary plant was used to make musical instruments. Remember that people back then liked to utilize every piece of something as not to waste. Today, many wreaths are made from Rosemary as a symbol of remembrance.

Today, Rosemary is still used for many things besides cooking as it is in potpourris, air fresheners, shampoos, and cosmetics. There has also been scientific evidence that Rosemary works very well as a memory stimulant. Rosemary has also shown some cancer prevention properties in animals. But further Rosemary has shown a strong relationship in relaxing muscles, and to soothe stomach upset as well as menstrual cramps. The main thing to remember when using Rosemary for this purpose is that if you use too much it can actually cause a counter effect.

When made into a tea it is ingested for calming nerves and anxiety and as an antiseptic. Rosemary when used as a tea many people find to taste very good. Making the tea from Rosemary is quite simple actually, just pour boiling water over the leaves and steep for 10-15 minutes. A little sugar can be added by you should not add any cream. A few sprigs can be added to oils and vinegars to flavor the products which add a nice taste for cooking.

When used cosmetically it can lighten and tone human hair and when mixed with equal parts of shampoo it has been known to strengthen hair too. It also makes for a nice additive in hot bath water. Rosemary is still used quite commonly today however more so for cooking than anything else.

Echinacea is an herb that is extremely effective and holds multiple purposes. There are nine different species of Echinacea but the one most commonly used and referred to is the Echinacea purpurea. Many people take Echinacea everyday to prevent colds, flu, and any other types of infections that might be running rapid at the time as Echinacea has been known for strengthening the immune system. Some people also use Echinacea for the treatment of acne and boils. The entire Echinacea plant including the roots are dried and made into teas, juices, and tonics.

While many swear by the power and strength of Echinacea there is no scientific backing that gives these claims any validity whatsoever. The Natives used to use Echinacea for many different things including the treatment of poisonous snake bites and insect bites. Back in the 1800’s Echinacea played a very large part of United States medicine and then spread to Germany where they too used it for many medical purposes.

It was then used as an antibiotic and continued on until better antibiotics were made available. For years Echinacea sort of lost it’s pizazz but more recently gained back its popularity. Many think the reason for that is because there is still no cure for the common cold.

There are many various parts of the Echinacea plant that are used to make medicine but most often it is the roots that are of the most value. Echinacea can be administered in many different ways such as in a tablets, capsules, juice, tea, extracts and tinctures. Some are made from the flower in full bloom and others are made from the root itself. Echinacea is also available in a topical solution or cream that many use for creams, lotions, mouthwashes, ointments, skin washes, and toothpastes. Further it is becoming quite common to add Echinacea to particular cosmetics as an anti aging remedy but that claim has no validity at all as there is no relationship between anti aging and Echinacea.

Echinacea is an extremely beneficial herb for helping the body rid itself of microbial infections. When combined with other herbs such as Yarrow and Bearberry it is said to work great combating cystitis however Echinacea has yet to be endorsed by the FDA for safety or effectiveness. Those who use Echinacea for the common cold swear by it and it is recommended that for the most effectiveness you should begin taking Echinacea when you notice the very first symptoms of a cold and then stay on it for three weeks and stop taking it for one week.

There are some who would be at risk if they took Echinacea such as people with multiple sclerosis, white blood cell disorders, collagen disorders, HIV/AIDS, autoimmune disorders, or tuberculosis. Heed caution also if you have any plant allergies; take other medications, or herbal remedies. Children should not take Echinacea, nor should pregnant women or nursing mothers.

Also, people who are on steroid medicine including betamethasone, cortisone, hydrocortisone, methylprednisolone, prednisolone, triamcinolone, cyclosporine, tacrolimus, azathioprine, or other immune system suppressants should avoid the use of Echinacea.

Cilantro is a very fast growing herb which can be grown just about anywhere. It is a relative of the carrot family and is sometimes called Chinese parsley and Coriander. Cilantro actually is the leaves and stems of the Coriander plant.

It has a very strong unique odor and is relied on heavily for Mexican, Asian, and Caribbean cuisine. Cilantro also resembles Parsley which is not surprising since the two are related. For thousands of years Cilantro has been around, first in Egypt, India, and China and then it was introduced to Mexico and Peru where it is still used with chilies when making masterful food dishes. It has since become very popular in certain parts of the United States as well. Today, Cilantro has lost its popularity in Europe as most Europeans are repulsed by the very smell of it.

Cilantro is a Greek word that means “koris” which in English means bedbug oddly enough because it is said by many that Cilantro smells like a bedbug. The Chinese did not seem to mind because they add Cilantro to their various love potions because to them it symbolizes immortality and has aphrodisiac properties to it. Many also say that it is an appetite stimulant. Cilantro is very easy to find in pretty much any local grocery store or fruit market any time of the year.

Cilantro has an interesting history to it and has showed up many times throughout history. Keep in mind that Cilantro is also in part Coriander, and some seeds were found in King Tut’s tomb. It is also mentioned in the Old Testament and was used by physicians dated back as far as Hippocrates. The Ancient Egyptians used Cilantro for such things as headaches and urinary tract infections.

Cilantro can also mask the scent of rotting meat and it was used for that purpose quite frequently by earlier cultures. It would be fair to say that Cilantro is an herbal plant that has two identities since Cilantro is what the plant is referred to in its earliest stages and when it is fully developed it then becomes Coriander. Cilantro grows very quickly but also dies very quickly but it can easy grow in a pot on your windowsill. It is always best to harvest Cilantro before it bolts or blooms. If you wait too long to harvest Cilantro what will happen is that you will be harvesting Coriander because it will then be all seed.

Today, Cilantro can be found just about anywhere in the United States and is a garnish on almost every plate served in an upscale restaurant. The odd thing about Cilantro is that most people either love it or they hate it, usually there is no in between.

Those who hate it claim that it has a soapy taste while those who love it claim that it is a strong taste that Cilantro delivers but they do enjoy it pungency. Cilantro is sold as fresh and if you find it in a dried form do not waste your time with it because drying it causes it to lose its entire flavor.

The Dandelion is an herbaceous plant that really is much more than just a nuisance in your yard. For all purposes, the Dandelion leaves are at their best just as they emerge from the ground and they are very distinct as nothing really resembles this at all. Depending on when you harvest the Dandelion leaves will determine the bitterness of them but it is an appealing bitterness.

These leaves that are considered an herb blend nicely with salads and do well either sautéed or steamed. Many claim the taste is similar to that of endive. People who are into eating the fruits of nature claim that it is perfectly acceptable to eat the Dandelion flower as well. Some claim that they make outstanding fritters if they are battered up and fried and make a colorful contribution to any stir fry.

Dandelions leaves are actually extremely nutritious, much more so than any herb that can be purchased in the stores. They are higher in bets carotene than carrots are and they have more iron and calcium and iron than spinach does. Dandelion leaves are also full of vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, D, biotin, inositol, potassium, phosphorus, magnesium, and zinc. Dandelion root is one of the safest and most popular herbal remedies on the market and is widely used today.

Traditionally it can be made into a tonic that is known for strengthening the entire body, especially the liver and gallbladder because it promotes the flow of bile. Dandelion root contains taraxacin so it reduces the inflammation to the bile ducts and reduces gallstones. It is commonly used for Hepatitis, liver swelling, and jaundice. It also helps with indigestion.

This plant also goes by the French name, Pissenlit. Ironically enough when used in the tea form made by the leaves or the root has a tendency to act as a diuretic on the kidneys. Over the counter diuretics have a tendency to suck the potassium out of the body but not the Dandelion leaves. Dandelion root tea has helped some actually avoid surgery for urinary stones. Dandelions are really just good for overall health and well being so just about anyone could benefit from a cup of dandelion tea. Many herbalists say that incorporated the Dandelion plant into dinner each night will assist in easier digestion.

When you take a Dandelion plant and break the stem you will find a milky white substance inside. This substance is great for removing warts, pimples, moles, calluses, soothing of bee stings, and blisters. Some other things that Dandelion has been popular in the past for is making Dandelion jam and others use it for a coffee substitute when it is roasted and ground Dandelion root. Many also drink Dandelion wine.

Today, Europeans use plenty of Dandelion roots to make herbal medicines and find it hard to believe that Americans refer to this highly beneficial plant as a weed when it has such positive benefits for the liver, spleen, kidneys, bladder, and the stomach.