Flowerfolk Herbal Apothecary | Herbalist Steph Zabel

Mugwort Infused Vinegar

9/7/2016

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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4 Herbs to Beat the Summer Heat

7/28/2016

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Despite the plant abundance, beauty and delight that is apparent during summer, I must confess.... this is not my favorite season. Is that a surprise?

I tend to have a hard time with heat (and this year we've had a lot!) and constant glaring, bright, sunny days. It may sound counter-intuitive (especially for someone who is an herbalist!), but summer has always been the season I struggle the most with. I can't be the only one who feels this way, right?!...

Perhaps it has something to do with growing up in extreme hot weather climates for so many years. I spent the majority of my life living in South Carolina AND in Texas, where most of the year is very bright, hot and sweaty.

For some people -- for some constitutions, that is -- the heat is simply too aggrevating. And I am no exception. This is why some people prefer cold foods over hot foods, or why some people wear tank tops in an air-conditioned room while others must wear a sweater. We are all so unique in our constitutions and what we crave, need or gravitate towards. This has always fascinated me.

But back to the heat: if you're like me and are having trouble with the current season there are plenty of things you can do to make yourself more comfortable until that first gentle whisper of autumn arrives.... Here are some of my favorite hot weather herbs and strategies:

1. Hibiscus
Hibiscus sabdariffa

Photo credit: Thomas Schoch via WikiCommons

Hibiscus is my go-to summer herb. As soon as the temperature starts to rise above 80 degrees, I break out my stash. There is no other herb that I have experienced that is so well-suited to the dog days of summer. Hibiscus is tremendously cooling, and helps to bring the body temperature down.

Also, perhaps due in part to its tart flavor, it's very thirst-quenching and helps to keep us hydrated while we are sweating away in the summer heat. The taste is refreshing and flavorful, a bit sour and energizing, and many people find that it is almost addictive.

In my home as soon as one batch of hibiscus tea has disappeared I’ll make another one right away so that there is always plenty to gulp down when needed. You can also freeze the tea into ice cubes (or popsicles!) for a really refreshing treat.

Read more about hibiscus here....

2. Rose
Rosa spp.

The queen of flowers, rose is an astringent, cooling and anti-inflammatory herb. You don't need to use a lot of rose because it can end up tasting bitter in teas. However, it is a lovely addition to summertime blends, and has a wonderful affinity for the heart, imparting an uplifting effect on the emotions.

Rose adds its gentle cooling touch and helps to bring aggravation or frustration down a notch. One of my favorite ways to use rose is by spritzing rose water on my body. Get a good quality, organic rose water and place it in a spray bottle and you have an instant magic potion that I find is indispensable for hot, humid days.

It feels so refreshing and makes everything seem just a little bit better.

3. Mint
Mentha spicata and Mentha x piperita

Everyone knows mint -- it is one of our most ubiquitous herbs. And so sometimes we forget how powerful it can be. This little herb has traditionally been used for everything from digestive upset to headaches to muscle spasms.... And you guessed it -- it's also super cooling for the human body.

Mint is full of menthol which is an essential oil that gives the plant its active, cooling, anti-inflammatory properties. Just drinking iced mint tea is immensely refreshing.

However, there is a difference to note amongst the mints: we have peppermint, which is much more powerful and higher in menthol, and we also have spearmint, which is a bit more mellow. I tend to use spearmint more often because it blends nicely with other herbs, without overpowering the whole blend.

See which one you like best.

4. Dandelion Leaf
Taraxacum officinale

In traditional herbalism dandelion leaf is called a "refrigerant" because it has such an amazing cooling effect on the body. In fact it is so cooling that it might be too much for some people, so don't use huge quantities of this herb.

It is also a little bit bitter tasting, so it is nice to add some of the other herbs above to even out the flavor. As an extra benefit, dandelion is one of our most important herbs for liver health, so you are also doing this most vital organ a favor by drinking your dandy leaves.

Hibiscus, Rose & Mint Sun Tea

This tea is wonderfully cooling, refreshing and hydrating on hot summer days. And you don't have to make your kitchen hotter than it already is by heating up water-- this recipe calls for a cold water infusion.

4 tablespoons dried hibiscus
2 tablespoons dried rose petals
1/2 - 1 tablespoon dried spearmint

Directions:

Add all herbs to a quart-sized glass jar and cover completely with cold water. Give it a stir and then cap tightly.
Place the jar in a sunny window and let it infuse for 3 to 6 hours until the desired flavor is reached.
Strain out the herbs and enjoy iced! (The remaining herbs can be steeped again, but will be weaker the second time around.)

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Mugwort: A Wild Beauty

6/21/2016

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When I first moved to Boston a decade ago I felt like a country girl in the big city. I’d traveled and lived in several places before, but had never before set down roots in an urban environment. I was used to living amongst trees and woods, and wide-open spaces. Although I loved my new city home, I greatly missed natural open spaces, and forests, and wild places.

So I found consolation in a different sort of wildness: in untamed, weedy plants that sprout up in the neglected areas of town. Of all of these – the dandelions, chickweeds, shepherd’s purses and burdocks that I came to know and love – mugwort (Artemisia vulgaris) was the one to capture me the most.

When I first made acquaintances with this lovely creature I knew nothing of the plant, not even its name. I just loved the beautiful shape, tall stature, silvery leaves, and gracefulness as I observed mugwort swaying in the wind, or in the passing rumble of a train.

I used to walk one particular route to work that always led me past a population of mugwort. It was an unpleasant and ugly stretch to walk through, full of trash and city grime, but the mugwort always provided a glimpse of beauty and grace with its silvery green glow. It felt like the mugwort was welcoming me to my new city, and whispered to me an important reminder: that I could find beauty wherever I looked for it.

Upon delving deeper into my work with the herbs I discovered many things about mugwort that enamored me with the plant even more. I found out that it is a plant of ancient use and was known as the Mater Herbarum — the mother of all herbs. Mugwort was held sacred by various cultures and thought to be the oldest of plants. In particular it was believed to be a plant that offered protection to humans. It was once common to hang a sprig of mugwort over the doorway — or to burn it as an incense — to keep illness and evil spirits away from the home.

Its botanical name Artemisia refers to the goddess Artemis, hinting at its divine origins. Named after the lunar goddess of childbearing and the wilderness, mugwort is steeped in much folklore about its healing virtues. It has traditionally held a powerful affiliation with the moon and was considered to be a prime herb for women. Artemisia vulgaris has been used to soothe the pain of childbirth as well as monthly menstrual cramping. It may also help to regulate the menstrual cycle to a normal, cyclical rhythm. Herbalist Matthew Wood says that mugwort will restore the injured female nature.

Mugwort’s actions on the body are warming and slightly stimulating. As such it helps to increase circulation throughout the body and to remove stagnant blood (hence its use for the menstrual cycle). In Traditional Chinese medicine a related Artemisia species is made into moxa for use over stiff joints and cold, stagnant areas of the body.

As for its stimulating properties, mugwort is well known for its ability to impart vivid dreams and to promote creative meditation. Many people will find that simply drinking a cup of mugwort tea before bed will have a marked effect on their dreams. Because of this property, however, avoid mugwort when you are trying to get a deep and restorative night’s sleep!

I love what one of my favorite herbal writers, Judith Berger, has to say about this special plant. She says that regular use of mugwort “strengthens our ability to absorb intuitive information as we preserve an aspect of sharpness in our interaction with the complex, topside world.” In other words, mugwort helps us to enhance our intuition in order to better navigate daily reality.

Mugwort can be found growing in disturbed areas and along roadsides wherever humans reside. If you are harvesting the plant for internal use be sure to avoid collecting near traffic-laden roads, or in areas where the soil may be contaminated. Clip the tall stalks so that you are harvesting the upper third of the plant. The best time to collect mugwort is right before its very tiny flower buds open. Hang a bundle of the stalks upside down to dry.

HOW TO USE MUGWORT:

➤ Use 1/2 to 1 tablespoon of dried herb per mug of hot water; let steep at least 10 minutes. Drink before bedtime to increase dreams.
➤ Infuse into vinegar to extract its rich mineral content (mugwort is high in calcium and magnesium)
➤ Infuse into oil to use for topical applications as a warming, stimulating remedy, for cold joints or for menstrual cramping

Caution: As a uterine stimulant and emmenogogue, mugwort should not be used during pregnancy.

MUGWORT DREAM TEA

Here’s a lovely tea that I like to make after dinner to help wind down before bed-time, and to ease me into the dream world:

1 part linden
1 part lemon balm
½ part oat tops
¼ part mugwort
small pinch of lavender

Let steep for at least 15 minutes. Sip mindfully and breathe in the vapor of the tea, and see if you don’t have a very deep night’s sleep, with dreams that you remember the next day…

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Chickweed

4/29/2016

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You probably already know this if you have attended one of my herbal classes, but I love weeds! Yes, I have a great fondness for the plants that everyone tries to get rid of and “keep under control” especially the tenacious ones that keep on growing where nothing else could…. the crack of a sidewalk, compacted and poor soil, the top of a bridge, along railroad tracks, etc.…

I love weeds because they are spunky and resourceful, and in some cases they are beneficial to the local ecosystem. These plants will hold down eroding soil, remove heavy metals, and/or provide greater soil fertility and organic matter. They grow in niches where more delicate plants cannot.

Additionally, many of these so-called weeds make for good foods and remedies for humans. So, before you decide to remove a weedy creature from your garden or lawn, please consider all of the above qualities and appreciate the vitality that is found in wild plants!

Now, onto Chickweed, one of our delightfully weedy plants that can be seen around town.

First and foremost, chickweed is an abundant wild edible. It makes for a refreshing salad green and is a traditional spring tonic. It is very nutritious, being high in chlorophyll, vitamins A & C, and minerals such as calcium, magnesium, phosphorus, and potassium. Chickweed is a wonderful herb to help support the liver and the whole lymphatic system. Traditionally it is used to remove metabolic wastes and excess fats from the body.

If you make a tea of chickweed you might notice an interesting property that it has: when you pour hot water over the dried leaves you’ll see a foamy substance that rises to the top. This is because chickweed contains saponins, which are soap-like substances that increase the permeability of cells. This quality helps our human bodies to absorb more nutrients while also helping us to break down waste products, including excess mucous, toxins and fat cells. This makes it a perfect spring herb to turn to when our bodies need to wake up — and lighten up — after a long winter.

On the herbal spectrum of actions chickweed is considered to be a cooling and demulcent herb. It is soothing and moisturizing for the body’s tissues, both internally and externally. Chickweed can be used for any sort of hot, inflammatory condition such as colitis, sore throat, itchy or inflamed skin, or even stings, burns and sunburn. I think it is especially wonderful for irritated and red eyes. A simple poultice of fresh chickweed placed over the eyes will bring cooling relief.

Now in early spring is the time to scope out wild chickweed; before too long it will start to fade in the hot summer sun. Watch out for its dainty white, star-shaped flowers, and brilliant green leaves. It may be an over-looked plant but once you learn how to identify chickweed you will be surprised to see it growing abundantly, spreading like tiny stars across the city.

HOW TO USE CHICKWEED:

It is best to use chickweed when it is fresh — the young, spring-gathered plant can be eaten raw in salads, or made into an herbal pesto.
If it is not possible to get your hands on fresh chickweed, an infusion of the dried leaf can be made with 1 Tblsp. of the herb per 1 cup of water. Let this brew steep for 4 to 8 hours in order to extract the most minerals out of it.
If purchasing a tincture of chickweed, make sure it was made with the fresh plant, rather than the dried herb.

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Mugwort Infused Vinegar

4 Herbs to Beat the Summer Heat

Mugwort: A Wild Beauty

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Welcome! I'm Steph.

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