6 Herbs for Cold and Flu Season

As the daylight hours shorten, we start to welcome the gifts of fall. Cool, crisp mornings, school year routines, cozy sweaters, and the aroma of wood smoke curling up from the chimney tops. Maybe an apple pie and a trip to the pumpkin patch, too… However, these autumnal delights carry with them a few nasty aspects. Enclosed spaces, re-circulated air, and the worst part of all – the return of the cold and flu season. 

There is really no practical way, with absolute certainty, to avoid the common cold. Great diet, adequate exercise, and excellent hygiene all play a very important role in preventing or lessening the severity of the “creeping crud,” but those viral invaders are very clever. 

Lucky for those of us “herbally” inclined, we have a few antiviral, immune-stimulating plant allies to add to our fortification provisions. 

There are some “usual suspects” that receive lots of praise and attention this time of year – notably echinacea (Echinacea spp.) and goldenseal (Hydrastis canadensis). Both herbs are wonderful and effective, but are becoming increasingly expensive and are presently considered “at risk” by the United Plant Savers due to overharvesting and shrinking habitat. 

So with a nod to conservation efforts, and parameters of affordability and accessibility, here are a few beloved herbs for cold and flu to help you navigate through the season with relative ease. 

1. Astragalus

Perhaps the least well known of this list, astragalus (Astragalus membranaceus) is an extraordinary immune stimulant and all over tonic. Studies have demonstrated that long term astragalus use promotes greater antibody secretion and increased lymphocyte production. As an antioxidant and adaptogen, astragalus protects cells from free radical damage and moderates the body’s stress response. 

A warming herb, it is said to increase “digestive fire,” promoting efficient digestion. Astragalus can be administered as a tincture or a dried, encapsulated herb, or simmered, then steeped with your favorite aromatic herbs for a health promoting tea, like this masala chai. 

2. Elderberry 

A favorite of many foragers, elderberries (Sambucus nigra) are a virtual gold mine of antiviral properties. A variety of studies have indicated that elderberry may have an inhibitory effect of influenza pathogens, while also reducing the duration and severity of flu symptoms. Conveniently ripening as the cold and flu season picks up momentum, elderberries make tasty tinctures, syrups, and lozenges, while the dried berries offer teas an immunity boosting fruity note.

3. Garlic

Pungent and powerful garlic (Allium sativum) is a favorite of most chefs and “kitchen witches” alike. A well muscled antimicrobial, garlic does not play nicely with germs of any persuasion. While dried and encapsulated garlic is helpful, when delivered as a component of “fire cider,” or even eaten fresh and raw (for those so brave and daring), garlic is at its most effective. 

4. Ginger

Warming, aromatic ginger (Zingiber officinale) is a familiar and comforting scent of fall that packs a pleasant, but powerful antiviral punch. Fresh ginger was even shown to demonstrate profound inhibition of the human respiratory syncytial virus (RSV) in a 2013 study. Additionally, ginger stimulates productive expectoration and helps to quiet an upset stomach. Fresh ginger simmered briefly in water makes for an aromatic and enjoyable tea. 

5. Lemon Balm 

This citrus scented member of the mint family is an often overlooked antiviral. Lemon balm (Melissa officinalis) may also be effective in speeding the healing of cold sores. Lemon balm makes a soothing, relaxing cup of antiviral tea, but can applied as a soothing “poultice” of sorts, or as a tincture. 

6. Rose Hip

The fall bearing fruit of the ever beautiful rose (Rosa spp.) is brimming with vitamin C. Another timely foraged fare, rose hips offer exceptional antioxidant potential, anti-inflammatory benefits and great immunity support. The jewel red fruits can be foraged in the fall; after removing the inner hairy seeds, the pulp made into syrups and jellies, or dried for tea and other remedies like these homemade vitamin C pills. 

Antiviral and immune stimulating herbs are a wonderful tool to utilize during the cold and flu season. While there are no guarantees, a thoughtful plan of prevention and quick acting remedies will help to keep you healthy all year long.

REFERENCES 

Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125-129. doi:10.1016/s1286-4579(99)80003-3 

United Plant Savers – Species At-Risk. Retrieved September 05, 2016, from https://www.unitedplantsavers.org/species-at-risk 

Chang, J. S., Wang, K. C., Yeh, C. F., Shieh, D. E., & Chiang, L. C. (2013). Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines. Journal of Ethnopharmacology, 145(1), 146-151. doi:10.1016/j.jep.2012.10.043 

Lemon Balm. (n.d.). Retrieved September 05, 2016, from http://www.uofmhealth.org/health-library/hn-2121004 

Petersen, D. (2015). HERB304 Herbal Materia Medica III. Portland, OR: ACHS.

5 Medicinal Plants to Lower Stomach Acid

5 Medicinal Plants to Lower Stomach Acid - Some of the typical symptoms of excess stomach acid most commonly found is nausea, heartburn, bloating, excess gas and stomach discomfort after eating. If you often experience symptoms like this your chances of suffering from the disease of excess stomach acid (ulcer). To ensure a good idea to check with your doctor first.

Then, what exactly is causing stomach acid rise? According to experts, the less good food intake such as high levels of foods acidity may trigger increased production of gastric acid in the stomach, in addition to unhealthy life pattern and not as regular as often experience stress and smoking habitual can also cause stomach acid disorders.

When a positive ulcer disease or excess stomach acid, the doctor will usually give medications to decrease or neutralize gastric acid. In addition to chemical medicines, excess stomach acid can be appeased with herbs for stomach acid as follows:

• Cucumber

How To Make Potions:

Select Cucumbers that are still fresh. Make sure green cucumber skin without freckles yellow or black. Cucumber-colored yellow or wilted suggests that the less fresh cucumber.
Slice cucumbers lengthwise in strips approx 1 cm more or less Ate 2 pieces every 2 hours to cure excess stomach acid.
You can eat slices of cucumbers more or less depending on the severity of the symptoms.
Peel and seed cucumber waste to maintain freshness and his nutritional content.
Mix the cucumber with the other materials which also helps relieve stomach acidities, such as yogurt, carrots, mint, or raw garlic.
Alternatively, mix 1 cup of yogurt and half the grated cucumber fruit with salt, pepper, and garlic to taste.
You can mix this sauce on salads or bread to prevent gastric acidity.
Use sliced cucumber in a salad, but don't use too much vinegar to cure stomach acidity.
Too muchVinegar, it will only make the stomach the more acidic.

• Turmeric

The properties of turmeric can heal the wound has been reported since 1953. Case study for abdominal pain due to peptic ulcers that have been carried out, after 12 weeks of treatment, 88% of patients who received the turmeric pills (3 pills, which is equivalent to 4 g) showed significant improvements.

Here's how:

1. Prepare more or less 2 fingers turmeric.
2. Cleaned, peeled and shredded, and plus the boiled water.
3. After that, squeezed through a clean cloth.
4. The result was silenced and taken the waters.
5. In a day drink 2 times, each one herb.
6. Drink it in the morning before eating and night before going to bed.

• Green beans

Green beans are also very useful for the treatment of heartburn because it can thicken the lining of the stomach. In addition, it could also neutralize excess stomach acid levels. How to consume enough to eat pureed green beans without homemade coconut milk. Do not try to cook it too long. Eat the porridge in the morning and evening routines.

• Galingale

Here's how:

1. Take approximately 1 finger its Rhizome.
2. The Rhizome is washed clean peeled and chewed with salt as necessary.
3. After finely chewed, swallowed, then drinking warm water.
4. Do 3 times in a day on a regular basis.

• Plantain

The fruit is able to protect the mucous membranes of the stomach from stomach acid because it contains antitukak peptik (anti-cuts on the hull).
How to use it very easily:

1. Choose banana-me old but immature.
2. Cut the banana into small resemble chips.
3. The way the pieces dry in the winds.
4. Once dry, blender or mash up to look like flour.
5. How to consume enough mix 2 scoops of banana powder last with honey, after it was taken on the morning and evening.

Use of medicinal plants as explained above required patience and consistency in seeking treatment in order to obtained satisfactory results, besides the cause or trigger rising stomach acid must avoid and healthy life patterns and regularly will help you avoid diseases disorders of the gastric acid.

How to Harvest Dandelion Root and Make Roasted Dandelion Tea

“But like all good rebels, the dandelions are irrepressible.” —Guido Masé, herbalist and author of The Wild Medicine Solution. 

Herbalists love to love dandelions. Not only do they grow abundantly all over the world, every single part of the plant offers us either food or medicine (or even a free wish).

While I adore dandelion leaf pesto and consider dandelion flower wine to be a delicious burst of flavored sunshine, I would have to say that drinking dandelion tea with roasted dandelion root is my favorite way to enjoy this plant.

Besides being yummy, dandelion root is packed with nutrients and minerals and is frequently used by herbalists for a myriad of health benefits. Here’s a look at some of the specific ways dandelion root is beneficial.

PRE-biotics 
Dandelion roots are high in a starchy substance called inulin. Inulin is not digested by humans, but when eaten it passes to the colon where it provides foods and nutrients for healthy gut flora. Many pro-biotic formulas now boast that they also contain pre-biotics like inulin. With dandelion roots you can avoid pills and let your food be your medicine.

Liver Health 
Herbalists have long relied on the simple dandelion root for improved liver health. Because our livers are involved in many physiological functions, this means that dandelion can be used for a lot of different ailments.

Here are some examples:

• To support healthy hormone levels (poor liver health is associated with imbalanced hormones). 
• To address skin inflammation (poor metabolic pathways can lead to inflammatory conditions in the body that can show up as acne, eczema, etc). 
• To improve digestion (a healthy liver produces bile which is stored and then released from the gallbladder to digest fats). 

Numerous studies have shown that dandelion improves liver health in animals; I would love to see well-designed human clinical trials further validating this use.

Cancer 
Folk herbalists have long used dandelion root to support the health of people who have cancer. Scientists are now looking into this and there are a handful of in vitro studies showing promising results.

Dandelions Are Wallet-Friendly 
Another benefit of dandelion is its cost. To make this recipe you can buy roasted dandelion roots from apothecaries (they are fairly cheap). You can also buy raw roots and then roast them yourself.

However, if you’d like to take advantage of dandelions you have growing near you, here’s a step-by-step guide to harvesting and roasting your own.

Step by Step Guide to Harvesting and Roasting Dandelion Root 

1. Know how to properly identify a dandelion. There are lookalikes! You can read more about how to identify a dandelion in this article. 
2. Locate dandelion plants in an area where it is safe to harvest. (i.e., hasn’t been sprayed with pesticides and herbicides, doesn’t see a lot of pet traffic, etc). 
3. Carefully harvest the roots, ideally in the fall months. You’ll quickly learn to gently ease the roots from the earth, otherwise they will readily snap off. (Luckily for us as well as the dandelion, the plant will continue to grow even if it breaks off prematurely.) 
4. Gently wash the roots, leaving as much of the root sheath on as possible. 
5. Finely mince the roots and dry them thoroughly. (If you live in a humid environment you may need to use a dehydrator.) 
6. Once thoroughly dried, roast them in a dry cast iron pan on medium high heat, stirring frequently. You’ll know they are done when they have turned a darker shade of brown and have a rich aromatic smell. Avoid burning them. You can also roast them in the oven at 350 degrees, checking on them frequently to stir and keep an eye on them to avoid burning. 
7. Once roasted you can store them in a dark, airtight container for up to a year.

Also a word about butter…

This recipe makes a foamy creamy dandelion tea with the aid of butter. To get the most benefits from butter, I recommend buying organic pasture-raised butter. While butter used to be vilified as heart-clogging unhealthy fat, we now know that high-quality butter is a good source of important fatty acids and fat soluble vitamins (A, K2) that can actually aid heart health. If you don’t eat butter, you can get similar effects by using ghee or coconut oil instead.

You can also omit the butter entirely and enjoy roasted dandelion root by itself; however, using the butter will give this dandelion tea a creamy taste with a foam top that is sooooo delicious.

Creamy Roasted Dandelion Root Tea Recipe 
This is a lovely rich roasted beverage that is perfect during the colder months. The addition of butter makes this a creamy and foamy drink, similar to a latte. The combination of dandelion root and high quality butter offers many potential benefits for the liver and heart.

What you’ll need…

• 2 tablespoons finely cut, dried and roasted dandelion roots (15 grams) 
• 16 ounces water 
• 1 tablespoon butter

Place the dandelion roots and water in a small saucepan. Bring to a boil, then simmer uncovered for 20 minutes.

Strain. Reserve the liquid and compost the roots.

Place the butter and dandelion root tea in a blender. Blend on high for 10 seconds (taking any necessary precautions when blending a hot liquid – such as partially removing the lid to allow for steam to escape).

Pour into a cup and drink immediately.

Yield: 1 serving

Benefits of The Rose Periwinkle plants (Catharanthus roseus (L.) Don)

Rose Periwinkle is seasonal plants. Rose Periwinkle can be distinguished according to the type of interest, i.e. white and red. Plant traits Rose Periwinkle: having stems that are spherical with a diameter of small, Woody, branched and sections as well as a brunette. The leaves are oval-shaped, dark green and leafy is classified. Beautiful flowers resembling a trumpet with a downy surface. The spread of these plants through seeds. The part that is often used for treatment are the leaves, roots, and flowers.

Rose Periwinkle is an annual shrub that comes from Madagascar but has spread to many other tropical regions. The scientific name of Catharanthus roseus (l.) Don. In Indonesia, the ornamental plant yard is known by various names, such as in a so-called sindapor (Sulawesi), copper flower (Sundanese), and swell the tread dårå (Javanese). Malaysia people knew him as kemunting cina, a staple of grass, flower pollen bitch Chinese staple or rose beach. In the Philippines it is known as tsitsirika, in Viet Nam as hoa hai dang, in Chinese known as chang chun hua, in the United Kingdom as the rose periwinkle, and in the Netherlands as Soldaten bloem.

Chemical compounds: Alkaloids (vincristine, vinblastin).

Usefulness and condition of use:

1. Hypertension (high blood pressure): as many as 15-20 grams of dried Rose Periwinkle leaves, 10 grams of boiled hummus, with 2 cups of water to a boil and filtered, drunk each afternoon. or the second way 7 Rose Periwinkle leaves or, brewed with 1 cup water and left a few times and don't forget filtered, then drunk when going to bed.
2. Asthma and bronchitis: 1 piece of Rose Periwinkle root boiled, tread with 5 cups of water, taken twice a day, morning and evening.
3. Fever: 1 handheld (12-20 grams) of Rose Periwinkle leaves, 3 cut the stem and root,boiled with 4 cups of water to a boil to stay 1.5 glasses, drink in the morning and afternoon with added coconut sugar.
4. Less blood: 4 pistils of the white Rose Periwinkle flower, soaked with 1 glass of water, then put it outside all night, drink the morning and conducted on a regular basis.
5. Shaky hands: 4-7 of Rose Periwinkle leaves, brewed with 1 glass of hot water and filtered, and then drink.
6. Burns: a few of Rose Periwinkle leaves, 0.5 handheld rice, soaked with water, then pounded until fine, tacked on a wound.