Historically, garlic has been used against plagues, diarrhea, as a tonic, for infectious fevers, coughs, colds, flu, parasites, intestinal infections and as a antidote to poison.  There is current research to indicate that garlic may be beneficial for various forms of cancer, for heavy metal poisoning, atherosclerosis, chronic fatigue, herpes and AIDS.

Some practical uses for Garlic might be:

- Topically for Acne

- In lieu of Antibiotics for Viral, Bacterial or Fungal Infections

- As a natural anti-inflammatory in conditions such as Osteoarthritis

- For Bites and Stings

- Skin conditions such as Boils

- Coughs, Colds, Bronchitis and Influenza

The official U.S. Dispensatory of 1918:

“… The oil of garlic has some influence upon the human system as a general mild stimulant. Its chief value in medicine is for its local action upon the stomach and as a stimulant expectorant. The garlic itself is sometimes employed as a rubefacient which, by yielding its volatile oil to absorption, stimulates the nervous system, especially in the case of young children. The oil may often be given with advantage in chronic bronchitis and in the advanced stages of obstinate acute bronchitis. It is especially valuable in the treatment of children when there is a distinct nervous element. In catarrhal pneumonia of young children the bruised garlic cloves are often applied as a poultice to the lungs, and similar applications were formerly used upon the feet for the nervous restlessness or even the convulsions of young children. Garlic clove may be swallowed either whole or cut into pieces of a convenient size, but the syrup has replaced most other methods of administration. The dose in substance is from half a drachm to two drachms (2-7.7 Gm.) of the fresh bulb. That of the juice is half a fluidrachm (1.8 mils). A syrup is official in the N. F. (see Part III).”

The challenge with garlic can be that it is extremely irritating to sensitive mucous membranes and can cause stomach distress when taken raw.  However, there are numerous ways to get garlic into your diet either by cooking it in your food or trying a few of the following methods when using it raw:

- Chopped and mixed with carrot juice

- Chop and add raw garlic to soups, stews or other foods.

-  Cut a clove in half, coat in honey or oil, and take as though you were taking a pill.

-  Add chopped garlic to wine or vinegar, allow to sit for a week or two and then take a tablespoon every hour or so.

- Cover a teaspoon of garlic with honey and take without chewing the garlic.  (as a note:  I have yet to be able to do this without wanting to chew)

- In Ayurvedic medicine garlic is chopped and combined with buttermilk.

-  Other preparations include the use of garlic as suppositories, macerated in oil, as an infusion, as a syrup, as a douche, and as a poultice.

Pickled Garlic: (Sally Fallon)

12 heads of garlic

2 tsp dried Oregano

2 tsp salt

2 tbsp whey or 2 additional tsp of salt

Remove outer skin and set garlic heads in a 300 degree oven and bake until heads open and cloves can be easily removed.  Place cloves in a quart sized, wide mouth mason jar.  Mix oregano, salt and whey with 1/2 cup of water.  Pour over garlic, adding more water if necessary to cover the garlic.  The top of the liquid should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Garlic Honey Syrup

Fill a small jar with peeled and chopped garlic.  Completely cover the garlic with honey.  Place the lid on the jar and leave to sit for several days.  Mix well and take a teaspoon every hour or two.

Garlic Lemonade (Aviva Romm)

Finely mince 2 cloves of fresh garlic and place them in a 1 quart mason jar.  Fill the jar with boiling water and cover for 30 minutes.  Strain out the garlic, and to the liquid add the juice of 1 whole lemon.  Sweeten to taste with honey.  Give warm and as often as needed.

A Connoisseur’s Garlic Cocktail (Paul Bergner)

Different solvents extract and promote specific chemical reactions between the constituents of garlic. Water, vinegar, alcohol, and oil each draw specific constituents out. Alcohol and water, for instance, is the best solvent to extract allicin. Soaking crushed garlic in oil promotes the production of ajoenes and dithiins, important antibiotic and blood-thinning constituents of garlic. My garlic “cocktail,” then, is as follows.

Three cloves of garlic

1 Tbls of red wine

1 Tbls of vinegar

1 Tbls of olive oil

Blend well in a blender.

Add 1/4 cup hot water.

Let stand for 3 hours. Do not strain. Add one-third of this to a cup of hot water. Take another dose every 3-6 hours until it is all gone.

Garlic Pesto (James Green)

1 1/2 cups of stripped Basil

3-5 cloves of peeled garlic

1/4 tsp sea salt

1/3 cup shelled pine nuts (or walnuts)

1/2 cup grated parmesan or ramono cheese

1/3 cup extra virgin olive oil

Put all ingredients except for olive oil in a blender and process into a paste.  With the machine still running slowly add the olive oil.

Marinated Garlic (James Green)

1/2 cup peeled garlic cloves

1/4 cup tamari soy sauce

1/4 raw honey

1/4 cup water

Put all the ingredients in a jar and place a lid on it.  Place the jar in refrigerator for at least one month.  Mixture will keep indefinitely.  Eat at least 3 cloves a day.

Natalie’s Favorite Salad Dressing 

1 clove of garlic minced

1 tbsp of raspberry balsamic vinegar

3 tbsp walnut or extra virgin olive oil

1 tsp of dried mixed spices (oregano, thyme, rosemary or your choice)

salt and pepper to taste

Place all ingredients in a bowl and whisk until combined.  Use liberally on salads or as a dip for veggies.

So the next time your headed out to the grocery store make sure to pick up some garlic so that you always have some on hand.  Consider cooking garlic in your meals and as a heavy hitter during cold and flu season.

References:

Bergner, P. (1996). The healing power of garlic.  Prima Publishing.  Rocklin CA.

Fallon, S. (2001).  Nourishing Traditions.  New Trends Publishing Inc.  Washington, DC.

Green, J. (2007).  The Male Herbal.  Crossing Press.  Berkley, CA.

Henriettes Herbal - http://www.henriettesherbal.com/eclectic/usdisp/allium-sati.html

Romm, A. (2003).  Naturally healthy babies and children.  Celestial Arts.  Berkley CA.

This article is also posted on Mind, Body and Soul

Having Chai by the Fire

I couldn’t resist sharing this wonderful story with you as it is an example of how children learn through their experiences.  My guest writer for this particular article is my wonderful son Hunter who is just turning 10 this December.  He wrote this paper at school as part of a writing assignment.

At times he must think I am the most sadistic mom in the world as I nudge him towards making healthy choices in his life and explain to him the consequences of bad decisions.  I’m sure there are many times that he would want to trade his organic apple (or his mother) with some kid who is noshing on a cream filled cupcake, but what kid wouldn’t.

Despite his reluctance at times, I think some of my teachings are sinking in.  There are quite a number of herbs which he can identify, he knows how to make slippery elm lozenges (but won’t use them) and he knows about organic foods and getting his nutrition from his food.  He might not understand all the concepts, but I believe that will come in time.  Hope you enjoy his article.

Everyone Should Be Healthy

by Hunter Vickery

Can you imagine something so breathtaking, so awesome it’s next to impossible to describe?  That’s what I experience when I’m being healthy.  Being healthy makes my heart jump for joy!  Amazingly, being healthy is the most superior thing in the world!

To begin with, drinking crystal clear water is extraordinary because it keeps your body hydrated.  Being hydrated is excellent because if your not hydrated you can become sick like a dog.  Of course, if your’e sick, you can’t play fun sports like football, baseball or soccer.  Drinking water is marvelous but playing sports is just as exciting.  Playing sports is something I never want to give up.

The most compelling element is playing sports.  Playing sports is terrific because you can get a good source of Vitamin D.  Believe it or not you get vitamin D from the sun shining on you body.  Having vitamin D is wonderful because you can become tan, but if you don’t have enough vitamin D you have to take medicine and your pale.  Being pale isn’t good because you will look like a hardcore gamer.

Last but not least, being drug free is amazing because you can run farther than a person who does bad things like dip or cigarettes.  Running far and forever is spectacular because you can…well, run far.  Running far is also very significant for tag because you can outrun the person who is “it”.  Take my advice being drug free is ecstatic.

As you can plainly see being healthy is amazing.  I smile from ear to ear when I’m being healthy.  Being healthy is absolutely sensational.  Don’t you agree?

The End

Making Slippery Elm Lozenges

Au contraire…Herbalists are human too.  If you look at many of the eclectics and root doctors of the past they began studying about herbs and natural therapeutics because of health problems they were unable to overcome through conventional means.

Being healthy is about finding balance in all aspects of our lives.  Anything taken to an extreme can lead to disease and on the same note, any area where we are deficient can also lead to disease.  Just because we choose to make healthy changes in our lives doesn’t mean that we as Herbalists don’t have our weak moments;  Do we regret these moments…some;  Do we forgive ourselves….mostly….Do we continue to seek out balance in our lives….most certainly;  Do we like chocolate…you bet your astragalus we do.

So, for those of you who do like an occasional indulgence let’s talk about “CHOCOLATE”!!  First of all, chocolate contains minerals that our bodies need.  Here is a chart which shows the amount of minerals in various types of chocolate.

Many of you may have heard of antioxidants.  (Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Free radicals can damage cells, and may play a role in heart disease, cancer and other diseases).  Many of you may have also heard that blueberries are high in antioxidants and good for your health.  Well, dark chocolate happens to be higher in antioxidants than blueberries.  These free radical fighters may help to prevent a host of diseases ranging from cancer to Alzheimer.  Several studies also indicate that dark chocolate may help to lower blood pressure and LDL cholesterol which may help to lower the risk of strokes.  Dark chocolate is also bitter in taste which has the benefit of stimulating digestion, increasing nutrient absorption, helping to reduce inflammation and increasing elimination.

Now this is not to say that you need to go out and binge on chocolate.  Perhaps a little dark chocolate every now and then might help to quell that sweet tooth and benefit your health at the same time.  One recipe that I do indulge in occasionally, Dark Chocolate and Coconut Treats, which combines not only the benefits of chocolate, but also those of unsweetened coconut and coconut oil.  The original recipe calls for 1 tbsp of agave, which I am not a big fan of so I just left it out.  You could, however, add 1 tbsp of pure maple syrup or honey if you find it necessary.   I also added just a teaspoon of pure vanilla extract to enhance the flavor.  I found this recipe some time ago at the Tasty Kitchen website, but modified it to suit my needs.  Everyone I have made this recipe for just loves it.  The wonderful thing is that one little bar really satisfy’s you.

**************************************************************************************

Dark Chocolate and Coconut Treats

Ingredients:

¾ cups Dark Chocolate 73%

½ cups Shredded Unsweetened Coconut

¼ cups Coconut Oil

1 tbsp pure maple syrup or honey (optional)

1 tsp pure vanilla extract

Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate. Using a small paint brush, coat the bottom and sides of a candy mold.

Place mold in the freezer for 10 minutes to allow the chocolate to harden.

In a small bowl, combine shredded coconut, melted coconut oil and vanilla.

Remove mold from the freezer. Fill chocolate-lined molds with coconut mixture. Paint chocolate over the coconut mixture to cover the bars.

Place in freezer for 10 minutes to harden. Remove from the freezer, turn mold upside down and pop out of the mold. Serve.

***********************************************************************

Another great idea for incorporating chocolate comes from herbalist Jim Mcdonald over at Herbcraft.org.  Jim has a recipe for what he calls, “Good for you Cocoa?”  Jim states, “This simple recipe provides a tasty drink with immune stimulating and even anti-viral/antibiotic properties, and also offers a plethora of vitamins, minerals and nutrients.”  If you get a chance hop on over and check out his article…it’s a great read.

So, the next time you just have to indulge….Think Chocolate…and Enjoy!!

Wild Cherry bark is a wonderful simple cough remedy which is primarily indicated for irritable coughs which are keeping you up at night or creating a lot of tension.  Wild cherry bark is a relaxing expectorant and demulcent (soothes irritated tissues) which makes it rather versatile when combined with other herbs. There are numerous other herbs that can be added to the wild cherry depending on the type of cough you are dealing with.  For example, if  the cough is dry you can add Marshmallow, Slippery Elm or Licorice root.  Antimicrobials can be added if you suspect infection

I have always prepared the bark as a cold water inf usion as the properties of the plant are said to be destroyed by heat.  However, I do know of a number of folks who prepare the bark as a decoction, simmering it on low heat, and seem to have success with this method as well.  Here is a quote by William Cook in the Physiomedical Dispensatory of 1869 who writes:

“Cold water, warm water, and diluted alcohol, extract its virtues readily; but its better qualities are volatile, and are readily dissipated by heat.”

I usually harvest the bark in the fall, but I’d say anytime of the year would be appropriate if you need it for medicine.  The aroma is a good indicator of it’s potency as it will smell like almond extract when it makes for good medicine.  I usually cut off small branches with new bark so as to not harm the tree.  The bark should peel quite easily when using a sharp knife.  The peel also includes the inner bark so this is the part I use.  There are a lot of resources out there that say the bark should be dried before preparing, but I have used it fresh with no problems.  If you don’t feel comfortable using it fresh you can always dry some and use it that way.   However, I’ve only ever had to use it in small amounts.  If you have to use large doses for an extended period of time because you are not getting results than this is probably not the correct remedy.  I peel of the bark, place it in a pot or jar, completely cover it with cold water and allow that to sit for anywhere from 4-12 hours.  I find that this amount of time is adequate for extraction.

After waiting the appropriate amount of time I strain off the bark and I’m left with a wonderfully aromatic infusion which has turned a creamy yellow color.  I then mix the wild cherry infusion with half that amount of honey and several tablespoons of pure black cherry extract .  It is not necessary to add the black cherry extract, but it really does enhance the flavor and probably adds additional nutrients and antioxidants to the mixture.  Keep the mixture in the refrigerator for preservation.

I had some of the infusion left over so I will pour that into an ice tray and freeze this so that when I need a quick infusion I can just thaw out a few cubes.  I’m also going to be making a Wild Cherry elixir and tincture, but will save those recipes for another time.

I don’t want to be remiss by not mentioning that the leaves should not be used when wilted or rotten as they are said to be toxic.  I would also not use Wild Cherry for an extended period of time or in large doses such as a daily tea.

And finally, although Wild Cherry has been pigeon holed as a cough remedy it a remarkable plant indicated for a variety of conditions where there is heat, irritation, agitation and restlessness.  However, I will save that detailed discussion for some other time.

This post was shared on Wildcrafting Wednesday at Mind Body and Sole.

Euonymous atropurpureus is big medicine and although I have seen pictures of it and read about it for years, until yesterday, I had never seen it in the wild.  When I saw this plant I literally shouted, “WAHOO”!!  My husband thought I was losing my mind but soon realized I was merely exuding enthusiasm for meeting a new plant friend.

I first read about this plant a number of years ago in a book by herbalist Daryl Patton called, “Mountain Medicine”, which chronicles the life of herbalist Tommy Bass.  Tommy writes, “I never have used the wahoo a whole lot other than to make a medicine to make you sweat”.  Tommy goes on to say, “It acts on the heart they say and you have to be cautious with anything that does that.”  Daryl discusses how the Indian witch doctor would give his plant medicine to patients and then scream “wahoo” as he jumped around trying to scare the evil spirits.  That’s exactly what I did when I spotted this plant, shouted “wahoo” and probably drove off all evil spirits that might have been any where close to this county.

Herbalist Matthew Wood also discusses Euonymous atropurpureus in his book, “The Earthwise Herbal – A Complete Guide to New World Medicinal Plants”.  In his book Matthew prefaces William Cooks writings which state, “This root bark is very largely relaxant, and moderately stimulant, quite slow in action, but very positive and reliable in its influence. Its principal power is expended upon the gall-ducts and liver, and from these upon the bowels; but it also exerts a gentle influence upon the stomach and the secretion of the kidneys. It is especially valued for its influence on the hepatic apparatus, for which (in its own kind) it has few equals and no superiors in the whole Materia Medica.”

I can’t really speak to the use of this plant from personal experience.  However, it has come to me for some reason and so now I will try to learn from this plant and possibly integrate it into my own Materia Medica in the future.