Flowerfolk Herbal Apothecary | Herbalist Steph Zabel

The Medicine of Elecampane

4/10/2017

Elecampane is one of my favorite herbs. But I must admit that it can be an acquired taste, and many people don’t get past its surprisingly pungent and forceful flavor, eschewing it for more mellow-tasting herbs. However, once you give it a chance there are many gifts to be gained from this beautiful, graceful and healing plant.

Before we get to its use in herbalism, I want to note that elecampane is often planted in gardens due to its tall stature and beautiful flowers. It is a relative of the sunflower and you can see the resemblance in the cheery, long, yellow petals and in its graceful height. This plant will grow taller than a human! Elecampane takes its botanical name, Inula helenium, from the legend of Helen of Troy. Legend has it that the plant sprung up in the places where her tears fell when she was kidnapped from her home.

The pungent root is the part used in herbal medicine; it is harvested in the autumn when the plant is two or three years old. The taste of the fresh or dried root is strong: it imparts a bitter, spicy and warming flavor all at once.

Elecampane is most famous for its ability to strengthen and support the respiratory system. It is known as one of the best herbal expectorants for congested and stuck mucus in the chest, phlegm-y coughs, and for many respiratory infections, such as bronchitis. It can reach deep into the lungs and gets things moving again by clearing and releasing old infected mucus. Emotionally it is also used for grief and sadness that is stored in the lungs.

A strong antiseptic and bactericide that helps resolve bacterial infection elecampane will change thick, green, infected mucus to white or clear mucus. Old herbal writings also indicated the use of it for shortness of breath and swollen and inflamed respiratory conditions.

In addition to its wonderful respiratory properties, the bitter properties of the root stimulate the appetite, overall digestive function and help increase the flow of bile from the liver to the small intestine. Traditionally it was used for all sorts of digestive woes from intestinal parasites to stagnant digestion to imbalanced intestinal flora. In fact, another amazing attribute of elecampane is that the root is a rich source of source of inulin. This is a storage carbohydrate found in some plants which feeds and supports healthy digestive flora, acting as a prebiotic, i.e. food for our good gut flora.

HOW TO USE:

➤ To make a decoction of the root, place 1 tablespoon dried root in 2 cups of water in a small saucepan. Bring to a boil then lower to a simmer and cover. Let cook for 15 to 20 minutes, then strain out the root.

Note: Avoid elecampane during pregnancy.

RECIPE: Elecampane Infused Honey

Fill a small glass jar 1/3 of the way full with cut, dried elecampane root.
Cover completely with raw, local honey. Stir as best you can.
Cap with an air-tight lid, and label the jar with the ingredients and the date.
Let this mixture steep together for 2-4 weeks. You may want to flip the jar upside down every so often so that the root moves back and forth through the honey and does not stay clumped together in one spot.
Taste the honey at intervals to see when it has reached its desired strength.
To strain out the herb you may need to gently (very gently!) heat the honey in a warm water bath. The heat will loosen up the honey and allow the root to be strained out more easily. But you want to be sure not to heat it up too much or you will destroy much of the nutritional goodness in the raw honey.
Once the root is strained out, place in a glass jar and store in a dark cupboard.
Use this honey on its own or mixed into a hot cup of tea to help with coughs, colds and stuck congestion.

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Frankincense: A Sacred Resin

12/21/2016

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Photo credit: Wikipedia

Frankincense is a small, shrubby tree that is native to hot, dry, desert climates. The resin of this fascinating plant — native to India, Oman, Ethiopia, Somalia, Yemen and Saudi Arabia — has been used for over 5,000 years. It has been highly regarded as a medicine, an aromatic perfume, a ceremonial tool, and was once worth even more than gold.

Perhaps you are familiar with the scent of frankincense — often burned as incense in religious ceremonies. Or perhaps you are more familiar with the essential oil — sometimes referred to as olibanum. The oil is commonly used in aromatherapy for soothing chronic stress and anxiety, reducing pain and inflammation, and boosting immunity.

It is also an ingredient in many natural skin care products because of its anti-inflammatory properties. Frankincense is believed to help protect and heal skin cells and is used to reduce acne, prevent wrinkles and slow signs of aging. It is an astringent, meaning that it helps to tighten and tone loose, sagging or lax tissues. The essential oil can be added to any moisturizing serum as a nice, supportive addition to a daily skin care routine.

Its physical properties also make frankincense a powerful antiseptic; it is used to eliminate bacteria and viruses, and can help disinfect an area — use it as an aromatherapy spritzer or burn the resin for this purpose.

The astringent action of this plant can also help eliminate phlegm and congestion in the lungs. For mucous-y situations that seem to hang around in the respiratory system or sinuses, try frankincense as it will not only help to dry up mucous but will also act as an anti-inflammatory in the nasal passages, making breathing easier.

Finally, when rubbed on the body topically frankincense oil can improve circulation and the symptoms of joint or muscle pain in arthritic and rheumatic conditions. It tends to have a soothing effect for any sort of bodily inflammation.

Let’s speak a bit of the more esoteric and spiritual aspects of this amazing resin… Frankincense is a venerable old tree, in use for thousands and thousands of years. It was so highly treasured that it was brought as one of the gifts of the Wise Men to be presented at Jesus’ birth. The resin was also found in the tombs of Egyptian mummies, used not only as an embalming agent, but also as an offering to help the departed souls make their journey to the afterlife.

Amongst many cultures around the world the fragrance of this resin was believed to increase one’s spiritual connection and intuition. The Chinese called it “fanhunxiang” meaning “calling back the soul fragrance.” It is often used in meditation, since the scent is calming, grounding and pleasant to the senses. It helps one to become more present in the moment and encourages feelings of peace.

Several religions use frankincense incense in their ceremonies. It may be used to prepare the environment for ritual, and is said to call forth the angels and other invisible beings to assist in creating sacred space. Symbolically, the smoke that rises as the resin burns helps to carry prayers and offerings to Heaven.

HOW TO USE

Make Frankincense Water:
Place 4-5 small pieces of resin in a quart sized jar. Cover with boiled water, cap, and let steep for a few hours or overnight. The resulting liquid will be light in color and a bit cloudy. Drink up to a cup or so a day, using your taste buds to guide you on your own proper dosage. This tea comes in handy when you are feeling congested. Many people also drink it to help with arthritic or painful joints.

Use the essential oil topically:
Dilute 10 - 15 drops of frankincense essential oil in 1 oz. of a carrier of your choice (olive, jojoba, grapeseed, or almond oil) and rub onto the skin. This is useful for scarring, acne, wrinkles and painful joints.

Burn the resin:
To burn the dried resin use a small charcoal disc (often sold to use in hookahs). Light the charcoal outside on a fire-proof dish and when it finishes smoking and sparking it should simply glow. Place 1 to 3 small pieces of resin on the charcoal and it will start to burn immediately. The resulting incense is pleasant and sweet and can be used to clear and purify the air.

NOTE: Frankincense should not be used during pregnancy, because of its emmenagogue and astringent qualities.

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Rosehips: A Wild Fall Fruit

10/12/2016

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The Rose family (Rosaceae) is one of the most beloved botanical groups; humans have had a deep affinity for these plants for thousands and thousands of years.

Not only does this family produce beautiful flowering plants such as spirea, potentilla, lady’s mantle, agrimony and hawthorn, but also important fruit crops such as pears, peaches, plums, cherries, quinces, almonds, raspberries and strawberries.

What would our world be like without these delights?!

Of all these family members, Rose is the most well-known and sought-after. She is the true queen of flowers.

While most people are familiar with the aesthetic and olfactory beauty of the rose, in this country there tends to be less familiarity with the fruit of the rose, i.e. the rosehip.

I adore using rosehips this time of year, when the scarlet fruits become full and ripe. All roses will develop hips once their flowers fade, but depending on the species they vary in shape, color, texture and taste. The hip of the dog rose, Rosa canina, is often sold commercially for tea. Around our neck of the woods we are lucky to find Rosa rugosa, the beach rose, which produces the most beautiful, large, tomato-like fruits.

Why would we want to use rosehips?

First of all, these fruits are a delicious wild edible. They are nutritive and tart, and can be infused into a tea that is high in many vitamins, especially Vitamins A and C. Even though citrus fruits get all the glory for being a great source of Vitamin C, rosehips actually contain a higher concentration of this important vitamin and are in fact one of the richest botanical sources of it.

We cannot produce our own Vitamin C so it is essential that we obtain it from food. It is needed for producing hormones, neurotransmitters and hormones in the body. Having plenty of this vitamin in the diet has been correlated with a reduced risk of cancer and cardiovascular disease. In addition, Vitamin C supports the immune system and has been shown to shorten the duration of the common cold. This makes rosehips an excellent addition to fall and winter tea blends.

Like other red-hued herbs and fruits -- such as schisandra, hawthorn, and hibiscus -- rosehips are high in bioflavonoids which have an antioxidant action that prevents free radical damage in the body. These bioflavonoids also strengthen heart and blood vessels.

Perhaps a lesser known use of rosehips are its effect on the digestive system. The hips are anti-inflammatory and soothing, and thus are useful for hot, inflammatory conditions in the gut such as ulcers, colitis or Crohn’s. They are also a gentle laxative that is traditionally used for mild constipation; the natural pectin content has a beneficial, soothing effect on the intestinal tract.

Above all, rosehips are a food. They are commonly harvested to be made into jam and jelly; they can also be baked into pies, used as a thickener for sauces (because of their pectin content), and can even be made into a beautiful soup! (Check out this Swedish rosehip soup recipe I recently discovered…)

HOW TO USE ROSEHIPS

Infusion: use 1 tsp. of dried rosehips per cup of hot water. Let steep 10-15 minutes.
You can also decoct rosehips to make a darker, stronger brew but you will lose much of the Vitamin C content with boiling.
Freshly gathered rosehips can also be made into jam or jelly.
Blends nicely with other herbs for a subtle, tart flavor. Try blending with holy basil, mint, lavender and/or lemon balm.

MAKING A ROSEHIP OXYMEL
The combination of honey, vinegar and herbs creates an ancient preparation called an oxymel. This simple medicine dates back to the time of the Greeks and has been used for many different ailments, but most especially for digestive and respiratory issues. Today we can make oxymels as a delicious way to preserve our favorite herbs, or to create a medicinal tonic.

The simplest method of making an oxymel is to mix together equal parts honey and apple cider vinegar and pour this mixture over your herbs to steep. (Use more vinegar for a thinner oxymel, less vinegar for a more syrup-y oxymel.)

Fill a pint sized jar 1/3 full of dried rosehips or 1/2 full of fresh, chopped rosehips.
Cover with a vinegar/honey mixture (start with a 1:1 ratio of vinegar: honey).
Stir it up to remove air bubbles and cover the top of the jar with a sheet of wax paper before capping if using a metal lid. (Or use a plastic lid to avoid corrosion from the vinegar.)
Shake those hips! Shake the jar often to make sure the herb does not clump together. Add more vinegar if necessary.
Let infuse for 2 – 6 weeks. Then strain out using a cheesecloth and store in a tightly capped bottle out of direct sunlight.

Use this tart honey-vinegar concoction directly by the spoonful, or add to seltzer water for a refreshing drink. You can also use it as the base for sauces, marinades and salad dressings.

Developing rosehips. Photo by Renee Ricciardi

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Mugwort Infused Vinegar

9/7/2016

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MUGWORT (Artemisia vulgaris) is a queen of the weeds. This lovely plant grows gracefully by roadsides, railroad tracks, and along the edges of woods. She is a common visitor to urban environments, often towering as high as -- or higher -- than a human. Mugwort's leaves are silvery on the underside, and are pungent and aromatic when crushed.

Inside these leaves lies an array of nutrients such as calcium and magnesium. Artemisia is a traditional herb for the digestion, as it is a bitter herb that stimulates the production of stomach acid and the flow of bile. This property combined with its rich mineral content make it an ideal kitchen herb.

I especially love to use it infused in apple cider vinegar -- it is delicious when drizzled over salad, vegetables, or even enjoyed by the spoonful! This unique vinegar is simple to make, full of nutrition, and is a beautiful way to make use of an abundant local plant.

Read more about my love of this fascinating plant here...

How to Make Mugwort Infused Vinegar:

In a pint sized jar, add 1.5 cups chopped fresh mugwort leaves and stems. (If using dried mugwort, add just 3/4 cup.)
Cover the herb completely with apple cider vinegar, until the liquid reaches to nearly the top of the jar.
Stir with a spoon or chopstick to remove any air bubbles.
Place a sheet of wax paper over the top of the jar and then cap tightly with the lid. (The wax paper prevents the vinegar from corroding the lid.)
Let steep for 4 to 6 weeks, if you can bear to wait that long! Taste at intervals to see if the flavor is to your liking.
When ready, strain out the mugwort through a fine sieve.
Place the remaining liquid in a dark colored, air-tight bottle and label. The vinegar can be left at room temperature if used within a few months. For a longer shelf life, store in the refrigerator.

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The Medicine of Elecampane

Frankincense: A Sacred Resin

Rosehips: A Wild Fall Fruit

Mugwort Infused Vinegar

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