Application of herbs – treatment

Lemon, Basil, Hairy, Natural, Spice, Kitchen, Green

APPLICATION OF HERBS FOR TREATMENT

Respiratory System

Colds and Flu States

Carrot Syrup

2 medium carrots
4 table spoons of brown sugar
Start by peeling the carrots. In a bowl or cup, cut carrots to very thin slices and cover

the bottom of the bowl, then add a spoon of sugar and continue the process alternating carrot slices and sugar until finish the carrots. Wait a few hours until the carrots begin to pour its juice. One to two tablespoons every day is holy remedy for the cough to go.

 Flu

Infusion of Mullein White + Horehound + Herb-bear + Coltsfoot+ Veronica: 1 pinch of each plant to a pint of water. Boil for 2 minutes and leave to infusion for 15 minutes. Take 3 to 4 cups daily.

Headaches

Infusion of Lemon Balm: 20g of leaves for 1 liter of boiling water. Leave to infuse for 15 minutes. Drink 2 cups a day sweetened with honey.

Infusion of a preparation containing 10 g of each plant: Queen of the Meadows (Flowers) + Willow Bark (bark) + official Valerian (root) + Lavender (flowers) + Butter Rose (primula elatior) (flowers): Use 1 or 2 pinches of the above mixture in a cup of water. Boil and let steep 10 minutes. Drink 2 or 3 cups per day

Infusion of Valerian + Butter Rose (primula elatior) + Thymus serpyllum+ Thistle + Verbena: 1 or 2 pinches of each plant in 1 liter of water. Boil for 1 minute and allow to infuse 15 minutes. Drink 2 or 3 cups per day.

Laryngitis

Infusion of Elecampane (inula helenium) + Escabiosa + Agrimonia + Hippophae rhamnoides: 1 pinch of each plant to a pint of water. Boil for 2 minutes and infuse for 15 minutes. Take 2 to 4 cups daily.

Infusion of 15g ginger rhizome in 1 liter of cold water. Leave for 15 minutes to infuse. Drink 2 cups a day.

Gargles of Large Malva infusion (leaves and flowers): 20 g for 1 liter of cold water. Boil for just 1 minute. Leave to infuse for 10 minutes. Gargle 5 times daily.

Gargles of sauge (sheets): 20 g for 1 liter of cold water. Boil for 15 minutes. Leave to infuse for 10 minutes. Gargle 5 times daily.

 Bronchitis

Infusion of Eucalyptus: 10g of dried leaves for 1 liter of water. Leave to infuse for 10 minutes. Take three cups per day.

Coltsfoot Infusion: 10g of leaves or flowers to 1 liter of boiling water. Leave to infuse for 10 minutes. Take three cups per day.

Infusion of Pansies: 10g of roots for 1 liter of cold water. Boil 3 minutes and infuse for 15 minutes. Take 2 hot cups a day.

Infusion of pine shoots: Let to macerate in cold and then boil 3 minutes and allow to cool. Take three cups per day for 8 to 10 days.

Asthma

Infusion of Coltsfoot flower: 10g of flowers for 1 liter of boiling water. Leave for 15 minutes to infuse. Filter and take four cups per day.

Circulatory System

Regulation of blood pressure

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How To Use Plants

Apothecary, Bottles, Medicine, Medical, Health, Glass

From theory to practice – How To Use Plants

How to use the plants and how to consume or apply them on the body. Many home remedies are better when fresh ingredients are used, although some medications may be stored for some weeks in suitable containers, often in cold weather.

There are different forms of preparation which vary according to the intended purpose and are also conditioned by the characteristics of the products:

Infusion: water is heated to boiling and then poured on top of the plant material in a container that can be a cup, sometimes is left to stand for a few minutes and finally it is drunk.

Decoction: In the process of decoction, the herbs are boiled with water to extract the active ingredients from the plant. Generally, this method is used for tougher parts of the plant such as root, stem and the shell. During preparation, the herb is mixed with water in a container that is brought to the boil. The mixture is boiled for a few minutes, normally less than 5 minutes, but can reach 15 minutes, with the container partially capped. After boiling strain the material and is ready to drink.

Juices: are obtained from fresh plant material squeezing the fruit, leaves or roots, and must be consumed immediately.

Cooking and bathing or washing: it is a prolonged cooking of the plant material (during several minutes, far more prolonged than the rapid boiling of tea) and then with the water wash up the affected area or allow to cool slightly this water then dip the affected area in this lukewarm water.

Gargle: do a prolonged cooking of the plant material (as above), allow to cool a little and then make up the throat gargle with this water.

Application of soaked rags: make a long cooking of the plant material (as above), then soak up cloths / wipes (some people refer linen cloths) in that hot water and apply these cloths on the affected area. Keep soaking the cloth in the hot water when they cool down.

Vapors: do a long cooking of the plant material (as above), then this water is placed in a container (bowl, bucket, bowl), and the person places the affected area over it and receives the vapors released by the hot water.

Poultice or plasters: the plant material is applied directly to the affected area and kept there with a patch, a cloth, handkerchief or a bandage.

Direct application: the vegetable material is applied directly to the affected area, but unlike the above, the application is not too long and not is bind.

Syrup: The plant material is typically boiled for a while with honey or sugar resulting in a thick liquid which is usually taken with a spoon (soup, tea, one or a few tablespoons per day, often before eating). It can be stored in a container to consume until is gone.

Maceration: the plant material is placed in a liquid (water, alcohol, spirits) that is put up to stand for a while; in some cases when using alcohol or spirits the solution can be stored in a container (jar) for many months or even years; often the resulting liquid is used to frictions in which the liquid is placed and rubbed into the affected area.

Smokehouse: the plant material is burned (in the fire or coals), the vapours of the burn are allowed to spread around the house, or the person or its cloths are placed to receive these vapors.

Raw Honey

Honey, Spoon, Food

RAW HONEY

Honey contains about 200 substances, including amino acids, vitamins, minerals and enzymes, has bactericidal activity against many microorganisms, accelerates wound healing, has anti-inflammatory and protective effect on gastrointestinal infections caused by bacteria and rotavirus. Honey has been commonly used for treating wounds before the advent of antibiotics but even today, despite the variety of existing antibiotic creams, in some cases, honey may be more effective in treating poorly healing wounds that resist to conventional treatments. By removing moisture from the wound through its high sugar content, honey inhibits bacterial growth and proliferation and blocks the passage of harmful external contaminants. And, as is inexpensive, can be the ideal choice in countries without access to modern medicines for the treatment of wounds. Studies have shown that burns covered with honey heal faster and with less pain and scarring than the burns treated with conventional medicines. There are already on the market curative solutions honey-based for wound care.

Healing Herbs

Herbs, Coriander, Nature, Background, Green, Cooking

CORIANDER (Coriandrum sativum)
Stimulates appetite and combats indigestion, have anxiolytic activity, has anti nociceptive effect, improves memory, and also reduces cholesterol.

DAIRY THISTLE (Silybum marianum)
Liver protector helps the liver cells to regenerate more rapidly, has essential oils and in poultices reduces pain associated with varicose veins and facilitates healing of leg ulcers.

 

Mint, Peppermint, Ladybug, Moroccan Mint, Tee, Insect

PEPPERMINT (Menta x piperita officinalis)
Peppermint contains Vitamin A and Vitamin C, is used as a topical analgesic, has anti- inflammatory and soothing properties, helps relieve stomach and normalize gastrointestinal activity, increases the bile levels and their solubility, inhibits the growth of micro-organisms (Candida albicans, Herpes simplex, Staphylococcus aureus, Pseudomonas aeruginosa and influenza A and other viruses, etc.), prevents congestion of blood in the brain and stimulates circulation.

Oregano, Spice, Herb, Kitchen Spice, Kitchen Herb

OREGANO (Origanum vulgare)
Relieves diarrhoea and flatulence, its essential oils fight stomatitis and pharyngitis, reduce cough, relieve sore throats and reduce toothache.

Parsley, Vegetables, Garden, Plants, Green, Foods

PARSLEY (Petroselinum crispum)
Prevents kidney stones, has diuretics and anticonvulsants effects, stimulates appetite and the production of saliva and gastric juices. In poultice relieves pain and swelling associated with sprains. 15g a day ensure the needs of important vitamins. In high doses can be toxic.

 

 

Herb – Thyme – Thymus Vulgaris

THYME – THYMUS VULGARIS

Common (french) thyme   lemon thyme

Actions: T. vulgaris: Anthelmintic, antiseptic, antispasmodic, carminative, diaphoretic, expectorant, sedative, tonic.

T. serpyllum: Antiseptic, antispasmodic, carminative, expectorant, rubefacient, tonic.

Description: Thyme is good for digestion, to strengthen the nerves, and for throat and lung problems (bronchitis, cough, congestion, whooping cough, mouth and throat infections catarrhs of the respiratory tract). Some have used Thyme for fungal infections.

There are two related species: T. vulgaris (Garden Thyme) and T serpyllum (Mother of Thyme, Wild Thyme)

Part used: Whole Herb

Dosage: Half a teaspoon for 1 cup of boiling water; 3 times daily

PREVENTION ~ FIRST DEFENSE

 

Herb – Sage

SAGE – SALVIA OFFICINALIS

common-sage    sage herb or garden sage or common sage

Actions:  Antihydrotic, antispasmodic, astringent, expectorant

Description: Sage is good for mouth and throat infections, coughs, diarrhea, dyspepsia, gastritis, enteritis, leucorrhea, laryngitis, tonsillitis, trembling and depressions. It is also used to improve memory and concentration and to reduce excessive perspiration. Sage should be part of any tonic for the nerves.

Externally, Sage has been used for inflammation of mucous membranes in the nose, mouth and throat.

Parts used: Herb, Leaves

Dosage: 1 teaspoon for 1 cup of boiling water, 2 to 3 times daily

Warning: Large amounts may cause unwanted side-effects.  Side-effects are usually the result of extracts which include oil or alcohol as the extracting media.

PREVENTION ~ FIRST DEFENSE

Herb – Lamb’s Quarters

LAMB’S QUARTERS – CHENOPODIUM ALBUM

lambs quarters picture   lambs quarters seeds

Actions: Nutritious

Description:  Lamb’s Quarter is primarily used as a nutritious edible plant. It has also been used internally and externally as a wash to treat painful limbs.

Lamb’s Quarters is a closer relative of spinach.  It has more calcium than other vegetables and more vitamin C and A than spinach.  It also has a good amount of iron and potassium among other vitamins and minerals.

Lamb’s quarter thrives as a common weed in gardens, near streams, rivers, forest clearings, waste places and pretty much anywhere. It is very hardy common weed and grows in many areas throughout Canada, US, Europe and parts of Asia.

Annual plant that looks dusty from a distance due to a white coating on the leaves, and when moist, water simply beads and runs off. It produces tiny green flowers that form in clusters on top of spikes.

Edible parts: Leaves, shoots, seeds, flowers. Saponins in the seeds are potentially toxic and should not be consumed in excess. Lamb’s quarters contain some oxalic acid therefore when eating this raw, small quantities are recommended. Cooking removes this acid. Lamb’s quarter can be eaten in salads or added to smoothies and juices. Steaming this edible weed is one method of cooking, or can be added to soups, sautés and much more. Drying this wild edible is one way to add this nutritious plant to your meals throughout the winter or you can blanch and freeze the leaves.

PREVENTION ~ FIRST DEFENSE