Indoor Herb Garden Kits and Herbal Remedies » using herbs from a home herb garden

One Of The Oldest Herbal Remedies

peter — Tue, 20 Dec 2011 12:41:25 +0000

Rhubarb Plant

POLYGON ACEAE Rheum palmatum (as well as types)
Curative Rhubarb, Chinese Rhubarb

Appearance
A perennial herb with a heavy rhizome together with a basal rosette of coarsely toothed palmately split foliage. The rather tall, robust, hollow, lightly furrowed stalk is branched towards the top part and possesses terminal panicles of reddish to greenish-white blossoms. The whole plant is reddish. The fruit is a triangular achene.

Look Out For The Poison In Rhubarb!
Although arguably one of the most ancient of herbal remedies, oxalates are present in all parts of rhubarb plants, most especially in the green leaves. There is some evidence that anthraquinone glycosides are likewise present and might be to some extent responsible. It is far from clear with regards to the exact source of poisoning from rhubarb, potentially a consequence of both substances. The stalks have low amounts of oxalates, so this does not lead to problems. The leaves of all rhubarbs are dangerous.

History
Medicinal Rhubarb is indigenous to northeast Asia where it still grows wild. In China it has been utilized as a source for various herbal remedies and cures for over 4,000 years and is now grown there as well as in other eastern countries for pharmaceutical uses.

The well known Garden Rhubarb cultivated for its edible stalks (R. rhaponticum) is not typically employed as a herbal remedy even though its stems are laxative. The name Rhubarb is originally from the classical Greek words rha (= an old name for the River Volga) and barbaros (= foreign).

True rhubarb, that provides effective purgative constituents., is the Chinese variety (Rheum palmatum?), which is only to be found growing in the mountainous areas in Kansu province.

Marco Polo, who knew all about the Chinese rhubarb, spoke about it at length in accounts of his excursions in China. So much interest in Marco Polo’s travels comes from the fact that Venice was a significant trading center and as a result of eastern Arabic influence, Chinese rhubarb was already commonly used in European pharmacy products.

Usage
Herbal Remedies

The rhizomes of 5- to 7-year-old plants are utilized medicinally. The components feature two types of glycosides: tannin glycosides with free gallic acid, cinnamic acid and glucose; and anthraquinone glycosides based upon the aglycones chrysophanol, emodin, aloe-emodin and rhein (up to 10 per cent). When dried they possess a bitter taste.
The rhizomes also contain starch and calcium oxalate. In small doses Rhubarb is astringent and is used to treat diarrhea and to quicken the appetite.
More robust doses act as a laxative after 8 to 10 hours and are used to take care of persistent constipation.
Rhubarb is included in certain patented formulations – it is an element of many herbal tea mixes and digestive powders.
Rhubarb herbal remedies must not be taken by people that have urinary issues, uroliths, kidney stones, arthritis and rheumatism or by young children or nursing moms.
Lately there have been suggestions that rhubarb root (Rheum officinale) could very well be helpful in therapy for Hepatitis B.

Culinary uses of Rhubarb

Rhubarb – also “pie plant” – is valued for use in pies, tarts, and sauces. Only the petioles are eaten, whereas herbal solutions use the leaves and roots. The elevated levels of oxalic acid and other compounds within the leaves are harmful to people. The petioles incorporate much smaller amounts of oxalic acid and, primarily, malic acid.
Take the fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or two to renew them before food prep. Before use, clear away any leaves and trim the tips. Rhubarb requires sweetening to diminish the extreme tartness.
It would be served as a sauce over ice cream, mixed with fresh strawberries, or made into pies, tarts, puddings, breads, jam, jellies, and rejuvenating concoctions.

Rhubarb – One Of The Oldest Herbal Remedies

Growth Characteristics
Flowers in July (N.Hemispere) or January (S. Hemisphere)

R. palmatum does not grow very well in Europe and yet another species, R. officinale, typically referred to as Turkey Rhubarb, is grown on a small scale for medicinal use.

Gathering should be deferred until the second year following planting to allow for the build up of root reserve. At some stage in the second year, a light harvest may be taken and normal harvests can begin in the third year.
Rhubarb is a cool season, perennial plant that is extremely winter resilient and resistant against drought.

Rhubarb tolerates the majority of soils but grows up best on fertile, well-drained soils classified as rich in organic material. A thoroughly clean gardening location is necessary for the cultivation of rhubarb seeing that no herbicides are registered to be used on rhubarb. Small areas of perennial weeds can easily build-up to harmful quantities. To reduce this, all of the perennial weeds need to be killed off the year before planting. The fields would be cultivated in the springtime and after cutting, and hand hoeing may also be appropriate. Rhubarb is relatively free of bug and disease conditions.

Fertilization
Rhubarb is pretty tolerant of soil acidity but performs best in mildly to moderately acid soil. The plants are able to tolerate soil pH as low as 5.0; even so, highest yields are attained at a pH of 6.0 to 6.8. Good volumes of fertilizer are needed.
Rhubarb reacts nicely to fertilizers. The standard of the harvest and the quality of the herbal remedies produced from it is dependent to a large degree on the care and fertilization received.

Manure is an effective method of adding organic matter and helps to conserve humidity, preserves the soil structure, and helps make nutrients easily accessible. Fresh manure must not be utilized because it would probably burn the sensitive young rhubarb plants.

Garlic The Essential Herb

peter — Thu, 17 Nov 2011 08:06:25 +0000

LILIACEAE Allium sativum

Appearance
Garlic is a perennial herb with a bulb which is split into segments (Known as cloves), basal linear leaves and an erect stalk terminated by an umbel with numerous small bulbils between the purplish-white flowers. The flower cluster is encircled by a sheath (spathe) of papery bracts. The fruit is a capsule with black seeds; the seeds do not ripen in cultivated plants.

History
Surrounded by myth and legend, garlic is truly one of the oldest herbs, believed to have originated in Central Asia. It was used by the ancient Egyptians, Greeks and Romans to give vitality and stamina and it is still one of the world’s most useful culinary and medicinal plants.
Garlic has long been planted as a crucial vegetable, seasoning and medicinal herb.

Garlic’s name is derived from the Anglo-Saxon term garleac, from gar (= a spear) and leac (= a leek), supposedly meaning ‘a leek with cloves like spearheads’.

Garlic is a wonderful plant that played as great an role in the ancient spice trade as it does right now. Whether you like it or otherwise, there’s no escaping this useful herb.

Usage
ALWAYS CONSULT A MEDICAL EXPERT BEFORE BEGINNING A HOME TREATMENT; THE INFORMATION IN THIS ARTICLE IS IN NO WAY INTENDED TO REPLACE YOUR DOCTOR’S PROFESSIONAL ADVICE.

Garlic is a powerful medicinal herb with extraordinary antibiotic qualities. The bulb is used medicinally, either fresh, dried or otherwise prepared. It includes essential oils and iodine.
It is a blood tonic and has strong antiviral properties.
If taken routinely it will remove harmful build up within the blood, kidneys and liver.
Under medical supervision it can be used to bring down high cholesterol and ease high blood pressure.
It is an energizing cleanser, tonic and energizer – its hypotensive and cardiovascular activitv has been well investigated as has its antiseptic and expectorant effect on the entire respiratory system.
It is used to deal with intestinal illness, hypertension and arteriosclerosis, and it helps digestion by stimulating bile secretions.
Externally Garlic can be applied to insect bites, boils and unbroken chilblains, but it may cause an allergic rash if used for too long.
Garlic has certainly come of age worldwide; once regarded as a smelly European ingredient it is now in demand in many countries and for a wide variety of foods. The phenomenal popularity in the last decades of Italian cuisine is possibly the single most significant reason for the renewed superstar status of garlic
Chewing a leaf of basil, mint, parsley or thyme helps to cleanse the breath after eating garlic.

Propagation and harvesting
Breeding and selection has yielded countless types, which are propagated by planting the cloves in rows in prepared ground.

Autumn is the right time to plant garlic. Plant individual cloves 5-7cm apart in shallow trenches in well dug, richly composted soil and full sun.

When planting garlic make certain that the pointed end faces up.

Water your plants two or three times a week in hot weather conditions.

Your garlic is ready to harvest once the flat long leaves start to turn pale and papery. Tie the bulbs in bunches and suspend them in an airy structure to dry and develop the rich, pungent flavour that garlic is popular for.

Flowering time: July to September.(Northern Hemisphere)

Companion planting

Parsley performs very well indeed when raised close to garlic and it is employed to clear the breath of garlic’s strong sulphur compounds.
Additional excellent companion plants are beetroot, orange and lemon trees, lettuce, roses and even tomatoes.
Grown around citrus fruit trees garlic forms an excellent barrier against caterpillars, borers and cutworms and aids in inhibiting leaf curl.
It improves the taste of cherry tomatoes grown nearby and keep beetles and grasshoppers to a minimum.
Do not plant garlic in near proximity to cabbages, beans, peas, strawberries or broccoli because they will not do well next to garlic.

Tips for Small or Large Herb Gardens

peter — Tue, 18 Oct 2011 13:21:24 +0000

Suggestions for Small Herb Gardens.

There are several factors to remember, the most essential being that herbs really should be grown as close to the kitchen door as possible.

The most suitable herb garden for a cook is one complete with a paving from door to the yard as well as the beds — surrounded by paving also — stone, brick or cement.

Whether the beds are set out square, spherical, oblong, or even hexagonal depends upon the location and number of herbs required. But if you start with four you are likely to soon wish that you had space for eight!

The range in shape and size for a compact herb garden is endless; so much must rely upon the room available.

Let me share a further good option for a small herb garden. Construct vertically instead of horizontally! For instance, a perfect location would be across the corner of a wall structure or hedge (though not in a shady space). Or against a bare kitchen wall surface. In this instance make sure that only the concrete rather than the soil touches the wall, so that it cannot soak up any damp. 3 tiers built up pyramid fashion will make a good and eye-catching presentation allowing for a variety of herbs to be tended conveniently.

Suggestions for Large Herb Gardens.

A herb border is a favorite way of growing herbs in a kitchen garden. I would recommend a visit any local herb gurus.

The quantity of plants of each kind must depend upon the size of the family and their taste in food, but make sure you carry at least one plant of many varieties so as to try the different fresh flavours.

When planting a variety of herbs it can help enormously to be able to see the actual crops growing. Some need a whole lot more room for bushing out than others, besides the different heights to which they grow.

To take but a few examples — Rosemary must be spaced at least three feet apart, whilst fennel needs twelve to eighteen inches. Marjoram and mint need a foot, whereas chives and the annual summer savory will need only six inches.

Herb borders are really appealing grown against a hedge. A herb itself, for instance rue or southernwood, could be grown as a hedge, but remember that nearly all herbs need sunlight.

Basic Harvesting, Processing and Preparation Of Medicinal Herbs

peter — Mon, 31 May 2010 07:32:58 +0000

Drying and Preserving Roots, Herbs, Barks.
General – collect herbs when the weather is good and when there is no dew on them. Dry them in the shade, after which they ought to be protected from exposure to the air by wrapping up inside paper or perhaps keeping in paper pouches, tied up and hung up in a dry spot.

Roots ought to be dug in the spring when the sap is rising if you wish to make extract; or they may be collected in autumn when they have ceased to vegetate. In order to dry for winter use they should be sliced up, dried out and put in a draught-free position.

Barks ought to be stripped when the tree is in full leaf and dried in the shade. The bark from the roots should be gathered in the fall, once the sap has descended.

Flowers and Seeds.
Flowers should be gathered when in full bloom and totally free of the dew and should be kept from exposure to the air. Make sure that seeds have completely matured; dry them in a shady position and store ready for use.

Preparation of Herbs for Medicine. There are various ways of preparing herbs intended for medicine. The best known are:

Infusion
Decoction
Fomentation
Ointment
Plaster
Poultice
Powder
Essence
Tincture

Five of these, Plaster, Poultice, Fomentations, Decoction and Infusion (Referred to as a tea.) are the most popular methods.

Plasters – Bruise the leaves, root, or other part of the plant and position between two sections of cloth, basically as you would a mustard plaster, and apply to the area you want to cover up.

Poultices – Poultices are used to apply warmth (moist heat), to soothe or to draw. Generally a soft substance is used, such as soap and sugar, bread and milk, mustard, etc. Some cause a counter-irritation, a few draw the blood from a congested part and thus alleviate soreness.

Fomentations – Dip linen or heavy towels in the infusion or decoction, wring out and apply locally to the part that you wish to cover.

Decoction – Make the same as for infusion and boil for some time, simply as a person would make coffee.

Infusion or Tea – Usually about one ounce of the herb to a pint of water is used for an infusion. Occasionally cold water is poured over the herb, but the most typical method is to pour boiling water over the herb and let to stand for a brief time, just as a person might make typical tea for the family table. Occasionally a little sugar might end up being included to make the tea more palatable. An infusion or tea ought to be used whilst fresh.

Ointments or Salve – An easy technique to make a salve or ointment is to use about eight portions of vaseline or lard or any like substance and add two parts of the remedy you want to employ. Thus, in the event that you were to make a sulphur salve you would use eight oz . of vaseline and two ounces of sulphur; stir and combine well while hot and when cool you would have a typical sulphur salve or ointment.

Essence – Take about an oz of the essential oil of the herb and dissolve in a pint of alcohol.

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Showy Iris – Herbs For Sore Eyes

peter — Wed, 19 May 2010 08:40:08 +0000

Iris pseudacorus (Iridaceae)

Herb Garden Plants – Iris.

Appearance
Iris is really a category of some two hundred and fifty-odd species of flowering plants with flamboyant blooms. Although Iris may not be generally seen as a ‘herb garden plant‘ it nevertheless fits both the definition and spirit of beneficial herbs.

It borrows its label from the Greek word for a rainbow, referring to the wide selection of blossom hues found among the numerous varieties. As well as being the scientific title,’ iris’ is also very widely used as a common label; for one thing, it refers to all Iris varieties, though a number of plants called thus fit in better with some other closely connected genera.

Throughout North America, the popular name for irises is ‘flags’. The true yellow flag bears compact, elegant, golden yellow flowers in summer, and it is a fairly widespread plant found in waterway borders and marshy terrain in Great Britain. Flowering stems and sword-like leaves reach a height of 60 to 150 cms (2 to 5 ft) and the plants can form extensive colonies. ln America this plant is known as a blue flag, the blossoms being violet azure and variegated with yellow, and the flower stems attaining 60 to 90 cms (2-3 ft) in height.

The particular name pseudacorus acknowledges its resemblance (when not in flower) to the sweet sedge or sweet flag, Acarus calamus. Nevertheless, the leaves as well as the root base of iris are typically odourless whilst sweet sedge is fragrant.

History
Two or three native European irises have been used in remedies, the best known, the yellow flag iris, is British and ended up being the type taken to America by the early settlers.

Universally known as fleur de luce, fleur de lys or fleur-de-lis, it was the heraldic logo associated with the kings of France and legends abound on that score.

Usage

lris has long been grown in America for its roots which are applied in order to treat bumps and also bruises, and as iridin or irisin with regard to its action on the liver and bowels.
The powdered root is an additive to snuff, and if chopped up may offer a cure for toothache.
Culpeper extolled its use, when distilled, as a treatment for weak and tired eyes and asserted that a salve made from the flowers was beneficial for managing ulcers or even syphilitic sores.
The flowers produce a very good yellow dye and the roots, along with the addition of an iron dye mordant, create a black dye.

Cultivation
Yellow flag can only be grown really successfully as a water plant. ln the ornamental herb garden it needs a marsh-like location where it can accompany watercress, water mints and sweet sedge. Settle the rhizomes straight into the borders of a muddy pool and, if needed, tie some rhizomes collectively in a string or wire basket which can be ballasted to avoid the clumps from sailing off.

The irises tend to be such a large family that growing conditions and garden soil needs vary substantially. Numerous types have adapted to regional conditions when transported afar. I remember visiting a long-deserted farmhouse where the only visible flowers were purple irises growing happily in hard dry soil.

For most typical irises though, position your rhizomes just below the surface of the ground with the roots well spread out below so the rhizome is within reach of the heat of the sun’s rays while the roots beneath tend to be in damp (not soggy) soil.

Work your dirt properly to a depth of 25 to 30 cm. In the event that your soil is heavy, incorporate sand so that wetness drains quickly. Irises will develop in the majority of garden soils.

Be certain to firm the earth snugly about every rhizome when planting. Follow the ordinary good gardening procedure of applying water and settling soil on newly set plants.

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Herb Garden Plants Identification

peter — Wed, 10 Mar 2010 11:46:00 +0000

This video shows some of the very popular culinary herbs. If you need something exotic or not included here, please use the ‘Search’ box.

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Home Herb Garden – Meet Sir Kenelm Digby

peter — Fri, 09 Oct 2009 15:23:38 +0000

And now for something completely different. But still a herbal connection.

Cavalier, inmate of courts, controversialist, man of science, occultist, privateer, conspirator, lover and wit, all describe Sir Kenelm Digby, born July 11, 1603, elder son of Sir Kenelm Digby. He was barely three years old when his father, the most guileless and the most obstinate of the Gunpowder Plotters, died on the scaffold. Sir Kenelm Digby, however, did not follow in his late and somewhat unlamented father’s footsteps.

The following extract is from a book kept in Edinburgh Castle, The Closet Of Sir Kenelm Digby Knight Opened, which gives us a look into just one of many a story steeped in intrigue, treachery and British tradition. For our purposes, we simply report on one of Sir Digby’s recipes. (Thats the younger Sir Digby) Imagine the extent of his home herb garden.

MY LORD LUMLEY’S PEASE-PORAGE:

Take two quarts of Pease, and put them into an Ordinary quantity of Water, and when they are almost boiled, take out a pint of the Pease whole, and strain all the rest.

A little before you take out the pint of Pease, when they are all boiling together, put in almost an Ounce of Coriander-seed beaten very small, one Onion, some Mint, Parsley, Winter-savoury, Sweet-Marjoram from your home herb garden, all minced very small; when you have strained the Pease, put in the whole Pease and the strained again into the pot, and let them boil again, and a little before you take them up, put in half a pound of Sweet-butter.

You must season them in due time, and in the ordinary proportion with Pepper and Salt. This is a proportion to make about a Gallon of Pease-porage. The quantities are set down by guess. The Coriander-seeds are as much as you can conveniently take in the hollow of your hand. You may put in a great good Onion or two.

A pretty deal of Parsley, and if you will, and the season afford them, you may add what you like of other Porage herbs, such as they use for their Porages in France.

But if you take the savoury herbs dry, you must crumble or beat them to small Powder (as you do the Coriander-seed) and if any part of them be too big to pass through the strainer, after they have given their taste to the quantity, in boiling a sufficient while therein, you put them away with the husks of the Pease.

The Pint of Pease that you reserve whole, is only to show that it is Pease-porage. They must be of the thickness of ordinary Pease-porage. For which these proportions will make about a Gallon.

Now don’t all go rushing about finding ingredients in your own home herb garden and serving the dish at your next dinner party. I wonder how accurately we could reproduce the recipe today. You would probably need to be a psychic and a very good guesser.

But ennit fascinating! Imagine talking like that all the time.

If you want more in the same vein, but with real duplicatable recipes, register for our blogcast – you will get a weekly update of blog posts and access to several really interesting old time herb books including the one featured here – The Closet Of Sir Digby Knight Opened.

Next time a normal article – I promise. Let me know if you enjoyed this please.

Eat an Avo, Have a Baby? The doctrine of signatures.

peter — Sat, 03 Oct 2009 05:03:28 +0000

The doctrine of signatures has been written about and discussed for centuries. but is less well known than one would think after all this time. Although it is not strictly speaking a herb subject, it does involve many herbs and is very interesting.

The Doctrine Of Signatures (Note Capital Letters) refers to the long held belief from the days of Dioscurides and Galen that a plant, or part of a plant, resembling a component of the human body has the power to heal that body part. There is much evidence of this and it is an incredibly interesting story; the older I get, the more I see legends I scoffed at previously take on substance.

Please pursue your own researches if you are interested, but I would like to give you a few glimpses of the reasoning behind this “Doctrine Of Signatures.” (Drum roll!) When shapes and even colours reminded herb collectors of human body parts they would attempt to use them to heal these parts; thus we have liverwort, bloodroot, toothwort, lungwort and wormwood. neither should we forget hedge woundwort – its dark red flowers have antiseptic qualities

Celery and rhubarb stems resemble bones in appearance: they consist of about 25% sodium, the same as bones and they replenish sodium lost from your bones to your body.

No-one needs to be told where the name kidney beans comes from, but did you know that they are supposed to both heal and assist kidney functioning in humans.

Slice a carrot in half and the radiating rings look like a human eye. And didn’t your mother tell you to eat carrots to see better – even in the dark.

Tomato: four chambers, red colour. Tomatoes are saturated with lycopine – good for the blood and the heart. You’re getting the picture?

The brain looks like nothing as much as a walnut. It even has the wrinkles. Open a walnut and we find a mini brain. cerebrum, cerebellum and two hemispheres.A walnut looks like a little brain. Walnuts develop neuro transmitters for the brain.

Grapes resemble blood cells – modern research holds that grapes are blood food.

Avocados assist functions of the female womb and cervix. No prizes for suggesting what they resemble. Four avo’s a month are said to both buffer cervical cancer and balance out the hormones.

Sweet Potatoes: help balance GI in diabetics. Which is the job of the pancreas it resembles.

There are many more examples.

Modern science however, brands these tales as superstitions; others say there are many valid claims concerning the ability of the doctrine of signatures to have presaged the medicinal properties of many species.

You decide.

Please register for our weekly blogcast – you’ll also get access to some very special and fascinating free books that will introduce you to herbal history, recipes and remedies.

Herb Garden Plants – Mint

peter — Sun, 27 Sep 2009 21:06:19 +0000

Mentha species (Labiatae)

Appearance: Numerous mint species are grown almost everywhere. Wild or cultivated forms all bear various local names. Their tendency to hybridise plus the fact that parochial names and appearance vary according to climate and location leads to some confusion in identification or collation of species information. Scientific analysis of essential oils has largely cleared up the identification and inter-relationship of these popular herbs, but local names both abound and persist. At one stage I grew a dozen different species of various appearance until sanity prevailed.

Spearmint or garden mint enjoys wide usage – it’s narrow pointed leaves, reach 30-90 cms (1-3 ft tall). If left to flower in midsummer, purple spikes appear well above the leaves. Apple mint has large, round, soft leaves and pink spikes growing up to 1 m (3 ft) high. The cream and green variegated form with leaves bordered and overlaid with cream is usually called pineapple mint; a good decorative garden plant retaining its attractive foliage throughout the summer. Ginger mint or scotch mint is another attractively leaved plant, particularly in the variegated form with golden variegation of the pointed leaves and its crisp even appearance and height makes a great herb border.

Usage: Most mints can be used for culinary purposes – one of the biggest – Bowles’s mint – has a reputation as a gourmet’s mint. It is a vigorous grower, easily attaining 1.5 m (5 ft), it’s broad leaves are covered with light coloured down. Peppermint is widely used in culinary and medical applications; there are two varieties (Black and white) which grow to about 1 m (3% ft), the former with black/purple stems – both produce a sharp crisp oil. In the kitchen peppermint can be used to flavour fruit cups, sweets and puddings. tea is made from fresh or dried leaves.

A range of fragrance is provided by the same oil; the small chemical variations between one species and another are affected by season, soil and weather. Mint may be variously described as peppery, lemon flavoured or ginger flavoured.

History: Spearmint, the classic ingredient in Mint Juleps, was recorded as growing in Plymouth, Mass. in the early 1600′s by Elder William Brewster. It appears in Josselyn’s seed list but is absent from the Winthrop seed order placed in 1631. It was available locally and did not need to be imported.

Cultivation: All mints are vigorous growers given the right growing conditions. Most can be picked year round except in areas experiencing heavy frost or snow.

Mint is propagated by planting pieces of the rooted stem — about 5 cms (2 ins) deep in moist loamy soil, at almost any time during the growing season. Apple mint, sometimes called dryland mint in America, will tolerate less moist soil but all mints like sunlight. The plants need to be confined to their allotted space by enclosing their growing space with bricks, tiles or thick plastic strips.

Container growing requires regular watering unless the containers are sunk into the ground. All mints can be grown indoors but have a tendency to becoming leggy when grown like this. The exception is apple mint which can be a very attractive container plant.

A mint bed should be remade and relocated every three or four years to prevent mint rust disease.

Crowns of mint plants can be boxed or potted up in winter and taken to a warm greenhouse to force strong fresh shoots within three to four weeks.