Calendula is a quintessential summertime herb – its flowering reaches its peak during the warmest months, and its orange and yellow blossoms look like small suns. Which is exactly why calendula is such an agreeable herb for this time of year, when we all could do with a bit more sunshine, warmth, and color amidst our dark New England days. In the depths of winter, calendula flowers are a saving grace with their brightly colored petals, and their virtues steeped in hot cups of tea.
Like many of our commonly used herbs, Calendula officinalis originates from the Mediterranean region. But due to its hardy temperament, abundant seeding habits, and lovely flowers, it is grown wherever there are gardeners and herbalists familiar with its qualities. Its genus name Calendula relates to its prolific blooming habits, where in the right climate, could produce flowers in every calendar month. Although it is technically an annual plant, this past fall I brought my potted calendula inside to continue its growth under grow-lights, and it has continued to amaze me with its vigor. It has put on new growth and bloomed throughout the whole winter, showing no signs of letting up. The second part of its scientific name, officinalis, denotes that it is a plant that has an established history of use in herbal medicine. Indeed, calendula is still known and loved for its healing qualities by the modern herbalist. As a lymphatic herb, it stimulates lymphatic drainage, and increases the elimination of waste products from the body. A healthy lymphatic system corresponds to a strong immune system, which is especially important during a long winter, when we are all more prone to colds and flu. Last winter, for instance, I experienced a long-lasting cold that I just could not seem to shake. I took elderberry syrup and rosehip tea, drank bone broths and chicken soup, and slept a lot. But this time, I felt that something else was needed… So I turned to my herb cabinet to locate some summer-dried calendula flowers and steeped them for a long while in a pot of water on my stove. I drank this dark-hued, golden tea, feeling as if it were liquid sunshine, a brew so strong it was almost bitter. My body seemed happy for it, the cold went away shortly, and indeed my mood – after a few melancholic days – lifted. It was a ray of light during a time of sickness and the winter blues. Calendula mixes nicely with other herbs, but I would recommend trying it on its own first. Or, you can add a handful of the flower heads to pots of soup or broth as it simmers, which is a traditional way to boost the immunity during the winter months. Beyond its internal applications, calendula is also renowned for its use as a topical wound healer and balm for the skin. The orange petals have been shown to help wounds heal faster, and increase blood flow and oxygen to the damaged area, helping the body grow new tissue. It has been used with great success as an infused oil or salve in cases of skin inflammation and eczema. A poultice or balm of calendula petals can also help reduce the pain of insect stings and swelling. If you are growing calendula in your garden, save the dried seeds in the fall to sow the following spring. In the summer harvest the newly-opened and vibrant flower heads and notice the sticky resin covering the calyx, where much of its medicinal goodness resides. Dry these flowers on a screen or on brown paper bags for a few days until completely dry, then store in a glass jar out of the sunlight to use throughout the autumn and winter months. It’s like bottling up the energy of the summer sun to use during darker days. How to Use: To make a simple Calendula tea, steep 1 Tblsp. of the dried flowers in one mug of boiled water, covered, for at least 10 minutes. Strain and drink. To use Calendula in soups or broths, simply add a handful of the dried flower blossoms to any broth or stock that you are making and allow the petals to infuse while the broth is cooking for at least an hour. Strain and use in any soup recipe. Please Note: Calendula is a member of the Aster (Asteraceae) plant family, which may cause allergic reactions in some people. If you are allergic to Chamomile or other Aster plants, use calendula with caution. Winter Gladness Tea This is a perfect mid-winter blend, because it is uplifting, gently aromatic, and full of cheery colors! Sometimes I will add in other herbs such as elderberries or orange peel, but the basic recipe is below - use it as is, or get creative and adjust to your own taste. This recipe will make 8 - 10 servings. Blend together: 4 Tbsp. Holy Basil 2 Tbsp. Rose Petals 1 Tbsp. Hibiscus 1 Tbsp. Rosehips 1 Tbsp. Calendula Use 1/2 - 1 Tablespoon of this tea blend per mug of hot water. Let steep at least 10 minutes, covered. Strain and add honey if desired. Calendula & Rose Skin Salve Adding beeswax to an infused calendula and rose oil creates a beautiful salve that can be used topically on dry, winter hands, minor cuts, or patches of eczema. If you add essential oils to your blend you can also create a wonderfully aromatic salve that makes for a lovely gift. There are a few different methods for making infused herbal oils, but the crockpot method is my favorite and seems to produce the best oil extractions. Ingredients: 1 cup dried calendula flowers 1 cup dried rose flowers (pink or red) 3 cups organic olive oil (or other cold-pressed oil) ~ ¾ cup beeswax pellets essential oils Place the dried calendula and rose petals in a small crockpot. Cover with the oil. Turn the crockpot to low and let steep for at least 4 hours. If at any point the oil starts to simmer and bubble, turn the crockpot off to allow the oil to cool down, and then turn it back on to low. I often do this over the course of 2 to 3 days, turning the crockpot on and off repeatedly, to allow for maximum extraction of the herbs without over-cooking them in the oil. Strain out the herbs and measure the remaining infused oil. In a double boiler on the stove, mix together the oil and beeswax pellets, combining over low heat. The general rule of thumb is to use ¼ the amount of beeswax to oil, but this can be adjusted according to how soft or hard you want the final salve to be. Check for consistency by placing a spoonful of the combined oil and beeswax in the freezer – in a few minutes you will be able to check its texture; if it is too soft, add more beeswax, if it is too hard, add more oil. Remove the mixture from the stove and add in 40 – 80 drops of your chosen essential oil(s). Carefully pour into tins or glass containers and allow to set. This post was originally published on the Cambridge Naturals Blog. Schisandra (Schisandra chinensis) is a somewhat obscure herb that many people have never heard of before. Although it is indeed a relative newcomer to the Western herbalist’s pharmacopeia, it has been known, used, and loved by traditional Chinese herbal practitioners for thousands of years. A native of Asia, schisandra is a woody vine that produces bright red fruits at the end of summer; these fruits are then harvested and utilized for their extensive medicinal properties. But before we get into the medicinal uses of the unique schisandra berry, let’s talk about its taste… As I write this I am chewing on several dried berries and it’s as if a thousand sour fireworks went off in my mouth. Whew! To say that this plant is extremely flavorful is an understatement! I can taste the acutely sour and bitter notes as well as a peppery pungent taste. Chinese practitioners call it wu wei zi or “fruit of five flavors”, noting that schisandra incorporates all of the five tastes (sour, salty, bitter, sweet and pungent). Because of this distinctive quality it was thought to be an especially important tonic medicine. In classes I always remind my herbal students that a good way to become better acquainted with a new herb is to tune into its taste. Although we may not realize this simple fact, our taste buds can actually give us a lot of important information about a plant, i.e., how potent it is and how it could make us feel. Schisandra is a great example of how our tongue can give us clues about a plant’s medicinal action in the body. For instance, when I taste a few dried schisandra berries I immediately feel more awake and invigorated. The intense and sour taste is incredibly stimulating to my tongue (and, for lack of a better word, is very zing-y). It also clears away all other tastes and leaves my palate feeling cleansed. You can imagine that if this tart, little berry has such an invigorating and clearing effect on the tissues of the tongue, that it might have a very similar action on the rest of the body’s tissues and organs… Which indeed it does, according to traditional Chinese medicine where schisandra has been an important tonic herb for centuries – used to prolong life, slow the aging process, and increase stamina and energy levels. It was also believed that when used consistently over time, schisandra berry would cause one’s physical appearance to remain youthful. Scientific studies have validated the age-old regard for this plant, confirming that schisandra can help to reduce fatigue and also support mental concentration. Try chewing on a few dried berries or drinking the tea when you need to study for long periods of time or do focused work. The taste stimulates the mind and helps to keep your concentration steady and focused. Schisandra is also what we would call an adaptogenic herb, meaning that it helps to reduce mental and physical stress, increase energy, and enhance physical performance when taken over time. Not surprisingly, these qualities make it a great herb for athletes as it helps to increase endurance. However, even if you aren’t an athlete but want to improve your overall energy levels, schisandra can be beneficial. Even better, like many deeply colored berries, schisandra contains many protective antioxidants that help to maintain healthy cells throughout the body and reduce inflammation. Finally, another wonderful virtue of this plant is that it supports the liver. Schisandra is a hepatoprotective (liver-protecting) herb. It also exerts a gentle detoxifying action – remember how it makes your palate feel refreshed and cleansed? It has this same purifying effect for the liver, too. How to Use Schisandra: · To make schisandra berry tea at home, simmer 1 to 2 Tblsp. of the dried berries in 2 cups of water in a small, covered saucepan for 15 to 20 minutes. This will yield a much more medicinal and flavorful cup of tea than simply pouring boiled water over the herb. · Try using schisandra tea as an unconventional, but very effective, coffee alternative for an early morning jumpstart, or a caffeine-free energy boost in the afternoon. · Schisandra blends well with other herbal fruits such as hawthorn, elderberry and rosehips. You can also try substituting schisandra berry in any tea blend that would call for hibiscus. · Schisandra is also readily available in tincture form, which is convenient when you aren’t able to make a cup of tea. · Or, just chew on a few dried berries to reap schisandra’s benefits: start with one or two and work your way up. This article was originally posted on Cambridge Natural's blog. Being from down south, I didn't grow up with a "real" winter season. Oh, we definitely pulled out the sweaters and coats (sometimes even hats and mittens) but for us southerners, it was a big deal if we got a few snow flurries in January. "Cold" was defined as anything below 60 degrees. So upon moving to New England I got to experience intense winter for the first time, and despite my southern background, it has become one of my favorite seasons. Although I certainly miss the greenness of the plants, trees and flowers, it is a time I have come to look forward to -- for there is beauty in every season, even bare winter. Like most things, however, you need to know how to make the most of snowy/cold/dark days. For me this means remembering and engaging the power of our senses. During winter months many of us notice that our senses can feel deprived -- it is darker, colder, and less colorful outside -- with fewer natural scents and sights to take in. We spend a lot more time indoors, and perhaps too much time front of a computer screen and in artificial light. By the end of winter, we may find ourselves feeling a bit low, and deeply longing for the sunshine, natural colors, and earthy scents that spring brings. So instead of begrudging winter for the season it is, start engaging your senses to make the most of this time. Below are some of my favorite and simple ways to feel more alive and vigorous during this special season: ✶ Surround yourself with indoor plants. Try forcing some bulbs, like paperwhites or colorful amaryllis. I bring my potted rosemary plants indoors and use them as festive decorations. I also use plants that I harvested and dried over the summer and make them into wreaths or unusual flower arrangements. ✶ Make daily infusions of uplifting and aromatic tea blends. Brew your favorite tea by the cup or by the pot-full and make it a small daily ritual. There are many excellent herbs to choose from for aromatic purposes. Some of my favorites include tulsi, lemon balm, ginger, spearmint, chamomile, rose petals and cinnamon. I also like to brew up my root chai on the stove so that the whole house smells like cardamom, pepper and clove. ✶ Use your favorite essential oil in a candle diffuser or in a bath. Lovely & uplifting ones for this time of year include cardamom, rosemary, tulsi (holy basil), and any citrus oil, such as sweet orange, grapefruit or bergamot. Citrus oils are especially beneficial for low spirits and the winter blues. ✶ Bring natural light indoors with candles. There is something incredibly soothing about candlelight, and gazing into the flame, especially in mid-winter. I favor beeswax candles for their long burn-time and sweet natural scent, but any kind of candle will do. Lighting candles is simple way to automatically transform your home and increase the cozy factor. ✶ Take a brisk walk outside. Even with temperatures in the teens it is good to get outside and get some sunlight on our skin. Bundle up, take a nice jaunt around the neighborhood, breathe in the cold air and notice the unique quality of the winter light at this time. Have a hot cup of aromatic tea awaiting you when you return. It's time for my once-a-year open house! As many of you know, this is an annual holiday tradition where I open the doors to my little home and workspace... You can come and check out my handmade herbal products or just stop by for some tea and herbal wine. It is always a cozy and fun time.
All are welcome! Please just get in touch for the address to the private location. Details: Friday, December 12th 6:00 - 8:30pm Davis Sq. area, Somerville For shoppers: I'll have my comfrey salve, elderberry syrup, tea blends, root chai and herbal body care products for sale. There's something for everyone on your gift-buying list! This is my last event of 2014 before I close down for the holidays, so I hope to see you! Usually on this blog I stick to herbal-related topics, but due to a recent momentous occasion I want to share something very personal to me. So, here goes...
Just a few weeks ago, on a beautiful October day, my long-time love, Henry and I got married! After knowing each other for 8 years, we decided to finally make things official. We had a short engagement -- two months long -- and planned a very simple ceremony with just our immediate families present. It was incredibly lovely and just what we wished for. Appropriately, our relationship all started because of plants... We met one fateful day when I first started working at the Harvard Herbarium, where the university's collection of preserved plant specimens are housed. Henry and I worked on the same project together and he soon became one of my closest friends. After he moved on to another job, our friendship evolved into love. (Well, truth be told, it wasn't nearly as simple and smooth as that, but we'll save that story for another day!...) Although neither of us are no longer at the herbarium, plants are still of course a big part of our everyday life... And with the line of work that I am in, herbs have literally taken over our whole household! But Henry is good-natured about the herbs (dried, tinctured and otherwise) that take up every free nook and cranny, and he has certainly earned the title of "honorary herbalist." As my Herbstalk co-founder, he is just as passionate about connecting people with herbs as I am. For our wedding we made sure to incorporate meaningful plants into the day. Part of our ceremony involved drinking from a shared cup of wine, which we infused with hawthorn berries we had gathered together. And I made my bouquet and hair piece with plants from our garden, including rosemary, queen anne's lace, holy basil, mugwort and rosehips. Henry's boutineer included an unusual, but important touch -- a beech nut from the tree under which he proposed. So, here are a few photos from our happy day, made lovelier by the autumn trees, the dusk light, a spell of misting rain, and the warmth of our nearest and dearest. With colder days upon us it is now the official season of making a classic herbal recipe: Elderberry Syrup. I make this every year by the potful and keep several bottles of it in my fridge. Each year I vary the recipe a bit, but the one I share below is one of my favorites.
This syrup is very easy to make, tastes delicious (even to children) and is one of the best things you can do to support your immune system. It is my go-to potion for sniffles, colds, flu, and anytime I am starting to feel run-down in the winter. An herbal syrup might sound complicated, but really it is just a mixture of: a strong herbal tea + a sweetener + brandy Simple Elderberry Syrup 1 cup dried elderberries 1 teaspoon dried ginger root 1 tablespoon dried cinnamon chips 4 cups water 1 cup local honey 1/2 cup brandy 1. Create a strong tea (decoction) by slowly simmering the elderberries and spices in the water. Let the water content reduce by half, which may take an hour or more. Keep an eye on the pot and make sure the water does not evaporate too much - if needed, add another cup of water. 2. Strain and discard the herbs from the liquid. 3. Measure your remaining liquid. If you started with 4 cups of water, you should have 1.5 to 2 cups of liquid left. Add 1 cup of honey. You can adjust the amount to your taste, and preference for consistency. (If you want a thicker, sweeter syrup, add more honey.) 4. After adding the honey, cook on very low heat until just combined, usually just a minute or two. When using honey (especially raw honey) you want to be careful with the amount of heat you use. 5. Remove from the heat and let cool. At this point your syrup can be considered finished, but if you would like extra preservative properties for a longer shelf life, add 1/2 cup brandy. Mix thoroughly. 6. Pour into clean glass bottles, label it with the ingredients and date, and refrigerate. The syrup will keep for several months when preserved with brandy and stored in the fridge. Options: You could also add other spices such as cloves, cardamom or orange peel to this recipe. I also like to add in a small amount of dried rosehips for added Vitamin C content. Use this basic recipe as a starting point and let your creative juices flow! Take 1-2 tablespoons a day for preventative measures and to keep your immune system going strong. This syrup is also delicious added to teas (or hot toddies!), or as a special garnish on desserts. Enjoy! (If you'd like to read more of what I've written about elderberry, please go here for another article.) We all have our little rituals and things we look forward to when the days start to get nippy. For me, I ring in the fall by making up a big batch of my herbal root chai blend. I've developed this dark, warming tea over the past few years, inspired by other herbal chai recipes I've seen and tasted, and tweaking this one to suit my own inclinations. This chai is not only one of my favorite brews, but it also has become a big hit among my clients and farmers' market customers. So today I would like to share the basic recipe with you, so you can try your hand at making it at home yourself. Don't be daunted by the list of ingredients. If you can't find everything, just substitute in another similar tasting herb, or double up on one of the other root ingredients. Without further ado, I present to you my favorite Herbal Root Chai blend... You will need: 6 cloves 6 cardamom pods 1 tsp. black peppercorn 1-2 tsp. dried ginger root 1 tsp. dried orange peel 1/2 Tblsp. cinnamon bark (sweet or cassia) 1 Tblsp. burdock root 1 Tblsp. roasted dandelion root (roasted will yield a deeper, darker flavor) 1 Tblsp. roasted chicory root 1 Tblsp. astragalus root First, grind together the cloves, cardamom and peppercorn in a mortar and pestle. This will help their flavor be dispersed throughout the whole tea. Combine these crushed pieces with the remaining ingredients and mix thoroughly. Store in a tightly capped glass jar. This will make about 5-6 servings of tea. To brew the tea, add up to 1 Tblsp. of the chai blend per two cups of water in a small saucepan. Bring everything to a boil, then lower the heat and let it simmer covered at for least 20 minutes. Just be sure to keep an eye on the water level and don't let it evaporate too much. When it is as dark and spicy tasting as you would like, strain out the roots and add milk and honey to taste. I love this chai so much because it is not only completely delicious, it is also very good for you. Dandelion, burdock and chicory roots are incredibly nourishing and also make our livers very happy. And astragalus is a sweet-tasting, tonic root that supports our immune systems - never a bad thing during cold and flu season. The spices in this recipe add a gentle heat that stimulates both our digestion and circulation. All in all, this root chai helps us stay toasty and healthy during the cold months. I encourage you to make this chai brew at home and share with your friends! However, if you are not the DIY type I will be making up a new batch of Root Chai soon. You can sign up for my newsletter below to stay in the loop about when it is available! And, if you are interested in learning more about root medicine in general and how these underground treasures can support us during the fall and winter, you might be interested in my upcoming class Returning to Our Roots on November 20th. We will learn about and taste several important herbal roots, and will also make root chai together in class! Happy chai blending! |
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