Archive for Herbalism

Cinnamon & Honey Syrup

Cinnamon & Honey Syrup

A Cough and Cold Remedy by Petra Whisenhunt

Ingredients: Raw Honey and Freshly Ground Cinnamon

Step one: Mix 1 tablespoon Raw Honey and ¼ teaspoon of Cinnamon in a bowl

Step two: WARM UP the mixture to form a syrup.  DO NOT BOIL.

This is the perfect “no-cough” syrup!

My kids have been suffering from a night-time cough with the cold going around. This Cinnamon-honey syrup is both effective and tastes wonderful.

Oregano Alcohol Tincture

Oregano Alcohol Tincture

by Petra Whisenhunt

Used for Respiratory tract GI disorders and menstrual cramps and Urinary tract Disorders, Acne and Dandruff

Step one: Fill a jar ½ full with fresh Oregano leaves, then fill up the remainder of the jar with 80 proof vodka.

Step two: Let stand 3-6 weeks.  Shake one minute each day to maximize extraction.

I felt like this was the best herb to use to maintain my health because everyone around me has been coughing. Oregano opened my respiratory system! Dosage: Two droppers full

Comfrey & English Plantain Salves

Comfrey (Symphytum Officianale) &

English Plantain (Plantago Lanceolata) Salve

by Tanja Hurt

Comfrey is a plant of the borage family that grows in moist areas, most commonly found along creeks and rivers. The dark brown roots of the plant push out fast-growing sprouts in the late spring. The bristly stalk and leaves bring forth bell-shaped violet or white-yellow blossoms that hang downward in a weeping manner. The leaves are so well bound to the stalk that they are nearly impossible to rip off the plant with bare hands. Medicinal herbalists have traditionally associated comfrey’s ability to heal its own wounds with the plant’s ability to heal human wounds. » Read more

Sage (Salvia Officinalis) Tincture

Sage (Salvia Officinalis) Tincture

by Tanja Hurt

Sage is a labiate that was already recognized in antiquity as having healing properties. In the Middle Ages, monks brought sage with them across the Alps as they founded monasteries in the Teutonic lands. Charlemagne even knew of the healing properties of sage and recommended it to be cultivated in monastery gardens across the Holy Roman Empire. The the name sage comes from the Old French (13th Century) sauge, which stems from the herb’s Latin name salvia. The Latin name salvia derives from the Latin adjective salvus, which means “healthy.” » Read more

Reishi Mushroom Tincture – Double Extraction

Reishi Mushroom Tincture – Double Extraction

by Pamala Wilson

I wanted to try the double extraction based on the information I’ve read about making tinctures from mushrooms.  According to Mountain Rose Herbs, mushrooms like reishi contain some constituents that are water-soluble, called beta-glucans, and some that are alcohol-soluble, called triterpenes.  A double extraction effectively pulls out both of these constituents without harming the shelf life of the tincture. » Read more

‘Tis the Elderberry Syrup Season!

While the Cold & Flu yells: “It’s our Season.”

Elderberry simply, but firmly, says: “NOPE!”

by Shannyn Caldwell

If you make your way through the Holistic Health Professional, Traditional Doctor of Naturopathy, Clinical Herbalist  or  Master Herbalist programs at Genesis, you will learn to make tinctures and syrups, teas, tonics, decoctions, poultices, and salves. » Read more

AN AYURVEDIC SPRIG OF LAVENDER

Author: Colin I.H. Perry, TND, MH
Website: www.bearfootdoctor.com

Everyone that I have ever met loves lavender. It is not only a beautiful plant, but also a very useful one in the arena of natural medicine. It can be used in tinctures and teas and also externally as a massage oil.

In Latin it is known as Lavendula officinalis and in Ayurveda it is called Dharu. The scented flowers are the part of the plant that is used medicinally.

Ayurvedically, the quality or Guna of lavender is sharp, penetrating, oily and light. It has a pungent taste or Rasa. It’s potency or Virya is a cooling one. The post digestive effect or Vipak is pungent. » Read more

The Experiential Herbalist

In a workshop I listened intently as the herbalist spoke about getting to know the taste, temperature, and actions of herbs on a personal level.  I was both intrigued and challenged. Except for a few herbs that had piqued my interest, much of my knowledge seemed intellectual.  I too wanted to live and breathe herbs.  How did he get to know so many and so much about each herb, and how they synergized with other herbs, and which ones would help people in the best way? He knew them intimately because he used them! » Read more

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