You are currently browsing the category archive for the ‘menstruums’ category.
Last winter I did a post on how to tell the difference between the various chamomiles, mostly because both nursery chamomile plants and dried chamomile herb are rarely labelled by their botanical name when being sold and I wanted to be able to ID them so I’d know which one I was growing and using. But I also wanted to be able to ID the wild varieties of that family and learn which were medicinal. The most obvious of the wild ones here in NZ is the rayless chamomile, but while I have seen it off and on in the past I’ve not seen it locally and I’ve rarely seen it anywhere in abundance.
Then in December I couldn’t believe my luck when visiting a local organic farm I stumbled upon this beautiful swath of rayless chamomile in flower.
You can read about identifying the different chamomiles in the previous post, but the main keys for the rayless one are:
~ the absence of petals as the flower opens:
~ the finely cut leaves:
~ and the pineapple smell when the plant is crushed (it’s sometimes known as pineapple weed).
That last photo shows a lush and largish plant – most of the ones I’ve seen in the past are smaller than this and it can grow quite low to the ground in a spreading fashion.
I harvested some of the plants (leaves, flowers, stalks) last December, hanging some in bunches to dry and putting some up in vinegar. I’ve made tea a few times and found it interesting, with subtle chamomile flavour. There was a mild relaxing effect but not very strong (I’d like to experiment with a stronger infusion). But it was recent tastings of the vinegar that I had finally decanted that impressed me. The scent is strongly of the plant, and the taste is of the smell – distinctly chamomile with pineapple undertones, so those constituents extract well into vinegar.
I took 1 tablespoon of the vinegar in a glass of water one evening. Within half an hour I was yawning and barely able to keep my eyes open. This effect passed when I got up and moved around so it wasn’t so much sedative as strongly relaxing. I’ve had the same effect several times since. The vinegar is noticeably diuretic for me, so I’m not sure if it would make such a good sleep aid but your mileage may vary. I’d like to try the tea and tincture for the relaxing effect as well and will certainly be experimenting with this plant some more.
It was one of Henriette Kress’ blogposts on using chamomile greens that tipped me off to the medicine of pineapple weed.
Kiva Rose’s plant monograph on chamomile.
I picked this up from the US herbalists. Sumac is a small tree that’s often planted in NZ gardens for ornamental value. It has distinctive red flower/fruit heads that last on the tree well after all the leaves have dropped. The trunk and branches are elegant, lending to the sculptural look.
This sumac is also known as staghorn sumac, Rhus thyphina, which helps differentiate it from related poisonous species*. The best way to ID sumac is by the ‘berries’. It took me a while to be sure that I had the right plant because sumac berries aren’t very berry like. Instead they are a horn-shaped cluster of small, red, furry bits:
I still haven’t found out if those are flowers, fruit or seeds, but the Americans call them berries.
The leaves are quite distinctive too, being obviously symmetrical:
Additional ID keys are the furry stems, and when you break them they ooze a white substance.
*If you read US sources of information about this plant there are cautions about not confusing it with poisonous sumac (a related plant). I don’t think this is an issue in NZ because (a) the poisonous sumac is rare (not sure if it even exists in NZ), and (b) it doesn’t look like staghorn sumac – poison sumac has drooping white berry clusters, not upright red ones. The leaves also look different.
Once you are sure you have the right plant, pick a few heads. It’s best to not pick straight after a rain, as rain washes off some of the tasty bits.
Pull the seeds off and put into a container.
Cover with cold water (yes, cold. Hot water makes the brew too strong) and squash the seeds a bit into the water.
I left mine overnight which made a very strong brew too, which I watered down. Subsequent batches I’ve made with 1 seed head to 2 cups of cold water, steeped up to an hour. Play around and see what works for you. When ready, strain the brew well to remove the fine hairs and bits of seed.
The taste of sumac is refreshingly sour and astringent. You can add honey or sugar if you like, but I’ve been happy drinking it as is. Drink a small amount the first few times to see how your body reacts – sumac is also medicinal and can make you pee more. I didn’t notice anything obvious and have been enjoying a glassful at a time.
You can dry sumac heads for later use (infusion or spice).
Things I want to try:
~ a longer infusion for maximum vitamin C extraction
~ a sumac berry vinegar (‘cos I have to try most things in a vinegar)
~ sumac as a dry spice (sumac is a traditional middle Eastern spice. A local forager told me to mix ground sumac, thyme and salt).
~ sumac honey
~ sumac and berries or other seasonal fruit (there’s a local company making sumac and plum relish).
Matt Wood discusses on video different species of sumac, its use as a spice, and as medicine.
Susun Weed video on Euell Gibbons’ washing machine method for large batches of sumac lemonade!
The thing about herbal vinegars is that they are not culinary vinegars. Culinary vinegars place a small amount of a strong smelling/tasting herb (eg tarragon) in vinegar in order to extract the taste. Herbal vinegars place a large amount of herb in vinegar for a long time in order to extract minerals, vitamins, and other goodies that you don’t get from culinary vinegars. They also taste and smell wonderful.
Herbal vinegars are both food and medicine. You can use them as a culinary vinegar too.
This is the basic fill a jar twice method that I use for tinctures, vinegars, oils etc:
* fill the jar once with chopped herb
* then fill again with vinegar.
* stir to release air and put a tight lid on
* label with date, plant, source etc and leave six weeks before decanting
* use a plastic lid. Metal lids rust when exposed to vinegar. Metal lids with that smooth lining seem to be ok, but will rust if the lining is scratched.
* I use apple cider vinegar (acv) because it tastes good, is easily accessible and is made in NZ from NZ apples. ACV has a long history of folk lore use for health and healing. You can use other food vinegars. I’m leery of the more commercial non-apple ones, because they seem industrial to me.
* you can use raw (unpasteurised) vinegar, or pasteurised vinegar. Raw vinegar will smell more like a fermented product, pasteurised will smell just like vinegar and the herb you infuse. I like raw vinegar because it’s a live culture, but pasteurised is fine too. With raw vinegar you have less leeway – it is more likely to go off if you leave it too long or the plant sticks up above the vinegar. I don’t think I’ve ever had pasteurised go off. If you have problems with raw vinegar, try pasteurised until you get the hang of it and then try the raw again.
* put the infusing jar on a plate or other container to catch any seepage. Top up the vinegar as needed (check every day to start with, then once a week). It’s important that the herb stays completely submerged beneath the vinegar to prevent mould forming.
* some vinegars will form a ‘mother’ (in a decanted vinegar this will be a floating mass). This is part of the fermentation process and isn’t a problem.
What to do with herbal vinegar
* use it as a mineral supplement
* put it on salads or grains for a tasty, nourishing treat. Vinegar (along with salt and fat) aids digestion and increases availability of the nutrients in your meal.
* put 1 tablespoon in a glass of water and drink
* herbal vinegars can be used externally for medicinal compresses or soaks.
* some herbal vinegars make lovely cosmetics – I use lavender or elderflower dilute for a hair rinse.
* herbal vinegars are also good to clean with. Choose herbs that are antiseptic like pine, lavender, thyme, rosemary etc.
* herbal vinegars can be used as medicine. People that can’t take alcohol based tinctures sometimes use vinegar as a menstruum instead. Vinegar extracts different things from plants than alcohol (some medicinal herbs were traditionally extracted into vinegar instead of alcohol because of this), so they’re not direct substitutes, but vinegar and herbs in vinegar do have their own healing powers.
Brigitte has one of the best tutorials I’ve seen on making the vinegar itself.
The list of plants you can put up in vinegar is almost endless – if you can eat a plant then you can probably make herbal vinegar from it.
Warning: there is a kind of bug you get when you make herbal vinegars, where you end up putting up every interesting plant you come across. Be prepared by hoarding jars and assigning extra storage space in your cupboards.
Here’s some of my favourites:
From left to right:
1. dandelion blossom ~ made in the spring from the flowers, but you can use any or all parts of the dandelion.
2. yellow dock root ~ I prefer yellow dock seed vinegar, but missed the ripe seeds this year. The root is best harvested once the plant has died back and after the frosts have started. Rumex crispus (yellow or curly dock) or R obtusifolia (broad leafed dock) are both fine for seed or root. I’ve not done the leaf, but am sure it would be interesting.
3. elderberry ~ berries might still available in some areas (just) if you get to them before the birds. Elderflower is a beautiful vinegar too, I like it for a hair rinse.
4. milkthistle/variegated thistle leaf ~ this should be around at the moment too.
5. plantain ~ best picked when leaf is lush and before seeding. I haven’t done this but I suspect you also could use the whole plant (leaf, seed and root, depending on the time of year). Both varieties are fine, this one was the broad leafed one. I love the subtle, dusky pink colour.
6. hawthorn berry ~ a good one to make up now. Leaf and flower in the spring would be good too.
7. fennel seed ~ also an autumn vinegar. I’ve made leaf vinegar in the past too, but prefer the stronger seed brew.
8. fat hen ~ I made this in summer from the whole above ground parts (leaf, stalk, seed). I was a bit sceptical about it, thinking it might be a bit boring, but it’s now one of my favourites.
9. shiitake ~ an imported plant! I make this from dried shiitake stalks left over from using whole shiitake mushrooms in cooking. Shiitake is an excellent immune assistant, and this vinegar is one of the tastiest.
10. feijoa ~ another import for down here but up North they’ll be ripe soon. I made this originally to see if the delightful fragrance of feijoa persisted (it does but mildly). I used the skins (because the fruity pulp had to be eaten), but if you had alot you could make some with the whole chopped fruit.
11. dandelion root ~ late autumn or winter vinegar (after the frosts and before the plant puts on its spring growth). The white colour is from the inulin in the root, a complex sugar that has many health benefits [link]
If you’re completely insane you can make Fire Cider.
Further reading on herbal vinegars and minerals:
A good overview from Black Toad herbals on which herbs have what vitamins and minerals in them.
Brigitte’s post on Herbal Minerals has a list of minerals, some of their functions, and the herbs they can be found in. You could make herbal vinegar from most of those.
The fennel in my garden is aphid ridden so I was very happy to find some very large, lush fennel in seed in a friend’s garden today (and even happier that he let me pick it). Fennel seed vinegar is a favourite of mine and I got to make more than enough today for the year and for giving away. Here’s what I did:
1. The seed needs to be ripe. This means treat it like a fruit, not like a seed you want for sowing. So you don’t want it dry or brown or shrivelling. Fennel seeds are plump when ripe and still green.
2. Chop the seed heads into a measuring bowl. This will tell you roughly how big a jar you need. I got just under 2 litres, which when compressed a bit fit into a 1.5 litre jar.
3. Once the jar is filled with seed, fill it again with apple cider vinegar. Put the lid on (plastic, as vinegar will corrode metal) and shake a bit to loosen any air trapped in the seeds. There will be more air to surface, so check daily for the first week, and then weekly after that, and top up as needed. It’s important that the plant material stays submerged under the vinegar, especially if you are using unpasteurised vinegar.
4. Label the jar with plant and part of plant, date, menstruum (in this case raw apple cider vinegar), and place of harvest.
5. Let sit for 6 weeks, and then strain into a dark glass bottle.
6. Take as 1 tablespoon in a glass of water, or sprinkle on salads, grains, etc. Fennel seed vinegar tastes divine (if you like fennel), so prioritise it for dishes where the taste comes through.
Fennel seed is a lovely aromatic digestive aid. It has volatile oils in it, which make it warming and stimulating to the digestion. If you find bitters too cooling, the aromatic herbs can be a good choice for digestive woes. Fennel seed is mild, nutritive and easy to use regularly. New Mexico herbalist Kiva has an in depth article on the medicinal aspects of aromatic herbs especially in relation to digestion.
Fennel is a member of the Umbelliferae family, which includes many plants we are familiar with eg carrot, aniseed, caraway, dill, coriander, parsley, celery, parsnip, angelica, lovage. The flower and seed heads form umbels (like an umbrella shape) hence the family name.
There are some poisonous plants in this family, in NZ notably the hemlock, so it’s good to be certain you know what plant you are picking. Fortunately fennel in seed is distinctive by its fennel smell, which is pleasant, and hemlock has an unpleasant smell and other distinctive features. And generally they’re easy to tell apart once you see them:
We have some native Umbelliferae plants in NZ, including a celery, several aniseeds, and the wild spaniard.
I was out for the day yesterday, the first time I’d had to contend all day with the intense heat we’ve been having the past week. At a friend’s place for afternoon tea I went searching in his yard for something for a herbal brew and found some mallow. It wasn’t in flower yet, so I picked a handful of leaves, put them in a mug and covered with boiling water. I let this sit until it was warm (giving it time to brew), and then we drank it. It was mildly and pleasantly green tasting, and refreshing.
Mallow is perfect for hot dry climates and it’s a boon that it grows here. It’s rich in mucilage, which means it has complex sugars (carbohydrates) that form a gel like substance. The root of mallow’s cousin marshmallow was originally used to make the sweet marshmallow because of this mucilage. Mucilage in plants is thought to help the plant conserve water, and it’s also one of the properties used in herbal medicine – to help the body maintain moisture and not dry out.
There are a handful of different mallows growing in NZ. The one I found is probably the dwarf mallow, Malva neglecta, a low growing, almost prostrate mallow (or possibly it’s a small version of M sylvestris). On my travels later in the day I found the most fantastic stand of them flowering along the road.
Malva species are part of the Malvaceae family, a large group of plants that includes our native Houhere (Hoheria spp) which is also mucilaginous.
The common name mallow is used for Malva spp but also some others eg Lavatera arborea (tree mallow).
Mallows are fairly easy to ID. The flowers are distinctive, with five striped petals and usually purple or pink. The leaves are slightly furry, have a mild taste and will be a bit slimy when chewed. Here’s a few ID resources:
Mallows are edible and medicinal. The Malva mallow leaves and flowers can be eaten raw in salads, or made into tea or infusion. The leaves can also be cooked in soups and stews. I ate the leaves from our tea (a good way to experience the mucilaginous aspect of this plant). The green ripe seed pods are also edible and a traditional British wildfood treat known as ‘cheeses’.
When making tea or infusion there are several options. Mucilage extracts well into cold water, so a cold infusion is good if you have lots of plant and time. You can use leaves or flowers or both. Put a good handful of plant in a jar and cover with cold water. Steep 4 – 8 hours or overnight. Infusions high in mucilage will go off quickly so drink within a day or store somewhere cool.
As mentioned with the tea, mallow can also be a quick drink from fresh plant, made with hot water. The longer you leave it to brew the stronger the tea, bearing in mind this is a subtle plant – you won’t get much from just a few minutes. And it’s better on a hot day when it’s cooled a bit.
You can also make a hot infusion – use more plant and leave longer. If you have plenty of mallow, it’s nice to experiment and see how the different preparations taste and work in your body.
Mallows grow easily in the garden in a variety of climates – Malva sylvestris in particular is a great garden plant, putting out leaves and flowers over a long season for continual picking. Cut back in the autumn or winter for more lush growth the following year.
Don’t know what happened to December, it just seemed to disappear. But I see in November I’ve made the cardinal blogging sin – saying I will post about something and then not doing it. Ooops.
There’s so much going on in nature at the moment, it’s hard to know what the essence of this month’s moon is, so I’ve gone with the obvious – it’s the first full moon after the summer solstice. The best weather is still to come in the later summer (Feb usually), but people are intent on holidaying now. Personally I find this time of year increasingly stressful and have decided that from now on I’m not going to try and get anything done to a time schedule from mid Dec to mid Jan (when everything seems to be either hyped up crazy or just shut down). Maybe it needs to be the chill out moon, or the hiatus moon.
There is a dilemma here – I have this idea that we’re meant to be having a break, but in terms of the natural world it’s a very busy time. Lots of harvesting from the wild to be done and the garden needs attention. If we were to be taking our cues from the land we’d give up the idea of a big celebration at high summer and do it in the middle of winter instead.
So in the spirit of easing stressful times here are two of my favourite herbs for helping me relax: St John’s wort and lavender. I made lavender oil today, and hope to get some vinegar put up this week too. I use the oil for massage anytime I am sore or stressed and need a bit of TCL. The vinegar I put on salads, but if lavender is too much like a toiletry for you to have in the kitchen it makes a wonderfully scented hair rinse (dilute first). You can read more about lavender medicine by New Mexico herbalist Kiva Rose.
I also made some SJW tincture this week and hope to do oil too. SJW (Hypericum perforatum) is popularly seen as an anti-depressant (and it can be very helpful for helping people with some kinds of depression), but the herb is used widely including as a liver support, menopausal support and as a nervine. I’ve used it mostly as a nervine – it helps heal pain especially the sharp, shooting kind (including shingles and neuralgia) and for easing sore muscles – but it’s also a good herb to help manage stressful times. It seems to both strengthen the nervous system and help it to relax.
SJW started flowering a month ago (which was early) and is peaking now. It will flower for another month I’d say, so plenty of time for harvesting, although I find the best medicine comes from the earlier flowers. Here’s a medium sized plant in flower and bud, with last year’s old seedhead in my hand.
Infused herbal oils are lovely. Often you get subtle but distinct scents to them, and they can be used for medicine and/or cosmetics.
Here’s how I made arnica oil yesterday.
Prepare your jar first. You want it clean and very dry. I wash a bunch of jars and then put them in the oven on a low temp for half an hour to get all moisture out of them. Moisture and oil and plant material usually equates to mould. Let the jar cool before making oil as hot glass and plant material also equals moisture which equals mould.
Pick the herb. Pick on a dry day where there has been no rain at all for at least 24 hours. Pick later in the day if there has been dew. Plants have some moisture in them, but moisture on the outside invariably leads to mould in the oil.
Chop the herb. Not entirely essential, depending on the herb, but I like to because it opens the plant to the oil, and because you get more plant into the jar therefore the oil is a bit stronger. I usually chop roughly, occasionally I chop finely or use a blender.
Fill the jar twice. Once with the herb, and then again with oil. I use olive oil because it is very stable and it’s good for the skin. Once the oil is in, use a chop stick or something to poke the plant to get as much air out as possible.
Cap and label. Put a lid on to keep out bugs. And label jar with date, plant and plant part, place of harvest, and type of oil.
Check the next day. Open it up to have a look, add more oil (usually the level has dropped because air has surfaced). The plant material must be cover in oil (or it will go mouldy).
Infuse 6 weeks. In a cool place out of direct sun (heat equals mould). That’s the length of time I was taught and I like it. The long time allows the plant to be extracted into the oil. Keep an eye on it, wiping any moisture from inside the lid and topping up oil as necessary.
Decant. I strain through a sieve, and then squeeze out in a cloth to get as much oil out of the plant as possible. You can let the decanted oil sit in a jar for a few days to see if any water settles on the bottom and then pour the oil off into a clean, dry bottle. Dark glass will keep the oil longer. Store in a cool, dark place.
Use and enjoy!
A friend and I have had several conversations recently about hawthorn. One of the things we had both been thinking about was the scent of hawthorn blossom. To some people it smells lovely, to others it smells rotten. Apparently there are two things going on there. Amygdalin is responsible for the attractive smell (the marzipan one, smells like almonds) and attracts bees. The other smell is apparently like decomposing flesh, and attracts insects who like that sort of thing, who also help pollinate (presumably flies). I don’t really smell the rotten scent, it’s there as an undertone sometimes but mostly I find the smell divine. But my friend’s partner can’t stand the smell. She wondered if it’s a male/female thing. I wondered if it’s to do with who needs what medicine (and smell receptors in the nose and brain). Probably where the tree is growing, and what the climate is like will have an influence as well. British sources speculate that different species of hawthorn have more of one smell than the other, but as far as I know the local species are all Crataegus monogyna.
Smell is a very useful tool in learning about medicine and which ones to take. The smell of a plant will signal to the body certain things about what the plant contains. If the plant is taken over time the body gets to know it, and then the smell can signal at other times that it’s right to be taking that medicine. Possibly my friend and I would do well with hawthorn blossom as medicine, but not her mate.
Although I’ve used the berries in tinctures and vinegars I’m new to hawthorn flowers and leaves as medicine. My initial ways of getting to know the plant include tasting, making infusions and tea, reading other people’s experiences, talking to my friend and visiting the plant often to see what is going on.
I started by tasting the flowers and was a bit surprised at an obvious bitter taste. It wasn’t overpowering, and it lessened with older flowers, but I had read about making such delights as hawthorn flower syrup and wine cup where you would expect a strong pleasant taste. The bitterness wasn’t offputting though and bitter is a very good flavour for human health, one that is missing from most modern diets, so a little bitter in my hawthorn is a good thing.
However once the flowers are steeped in hot water, the tea brings out the true hawthorn flavour. The bitterness is there in the background, but also a distinct pungent almost sweet flavour. Not sweet like sugar, but the subtle nectar of a small flower*. There’s also a greeness, as expected from the leaves. I made some blossom and leaf tea, about a cup of fresh flowers to 3 cups water, and drank some after 10 minutes, 30 minutes, and an hour.
I found the brew almost immediately relaxing. It made me a bit sleepy, not a sedative but it definitely mellowed me out after a tense afternoon. The later stronger brew was even more so. I also found it relaxing to my digestive tract. After 10 minutes the tea had a green subtle taste. 30 mins and it was sweeter, still a bit green. In an hour a subtle bitter taste came through, might be from the bottom of the pot or the longer brewing.
Since then I’ve been making infusions and enjoying a couple of cups a day when I need to unwind. I’ve found hawthorn berry tincture has a similar kind of relaxant effect.
Hawthorn is well known as a heart tonic. In the US the focus seems to be on the berries, but I’ve been interested to see British and European sources talk about the leaves and flowers as the best medicine. Hawthorn’s ability to nourish the heart and assist in recovery from heart problems is well documented in traditional herbalism, contemporary herbalism and supported by science.
In the past week I’ve been harvesting the leaf and bloom clusters to dry for tea later once the spring is past. When you harvest make sure that you get flowers that aren’t too old. Give the branch a gentle shake and if some of the petals fall off it means the flowers are nearly done. They’re probably less potent and they’re likely to fall apart when you harvest and not dry so well.
The flowers and leaves seem to dry easily. I’ve got them spread out on a cane tray and give them a shuffle every now and again. It’s a good idea to keep each cluster as separate as possible, they dry better that way. When they’re crisply dry I’ll store them in dark glass or paper bags.
*I did watch the bees on the flowers one day, and they were definitely feeding on something I had trouble finding. Hawthorn flowers have a single central pistil (that’s the monogyna bit in the Latin name)…
The pistil is the yellow tipped bit in the middle. At the bottom of that where it meets the petals was were the bees were feeding from. I couldn’t see anything that looked like nectar, but taking the flower apart and eating that middle bit yielded the sweetness.
Btw, that photo is from flickr (not a chance on my cellphone camera), and someone has left a comment there about how the pollen on the stamens looks like tiny red hearts! Brilliant. The pinkness doesn’t last though, and on most of the flowers I harvested the stamen end was black.
Brigitte of myherbcorner has a recent post on hawthorn.
Susun Weed’s article on hawthorn as a heart medicine.
I had a cold last week, only it was a hot one. What I mean by that is that I had a rhino virus (a ‘cold’) where the symptoms were signs of heat in my body not signs of coldness. I had had a few days of coughing up gunk from my lungs following some dusty work earlier in the week. By mid week my face and head became hot, and my nose was very dry. I was also tired in the viral infection kind of way, and craving cooling foods and drinks. And I was coughing ‘unproductively’ (meaning phlegm needed to come out but wasn’t). This is quite different than a cold cold, where you might feel cold in your body and crave warming foods and drinks.
My two main remedies were sleep and mullein infusion. Sleep and/or rest is by far the most important thing to do to recover from colds or flu’s well. The body needs energy to focus on the immune response (both increasing immune cell responses and removing the breakdown products via the lymphatic system). If we keep up our normal level of activity it can make it harder for our bodies to fight the infection.
Mullein is a wonderful healer of many lung complaints, including colds, bronchitis and asthma. It’s useful for the whole upper respiratory tract as well, but seems particularly gifted when it comes to lungs. Nourishing, soothing and moistening to mucous membranes mullein helps expel phlegm from the lungs. It is cooling which made it perfect for this cold. I normally get cold colds and so don’t use mullein often as a cold remedy (I prefer thyme). But this week it was a blessing. I picked 5 large fresh leaves…
chopped them into a pot, covering them with 2 cups of boiling water…
and simmered gently for a while (with a lid on).
That pot has had some infusion taken out – the simmering shouldn’t reduce the amount of liquid much, but it provides enough heat to help break down the cell walls of fresh plants (not needed if the plant is dried). Mullein needs to be strained through a cloth to remove the fine hairs that can irritated the throat.
You could make an infusion like this without simmering, using fresh leaves, or dried. Dried leaves give a stronger medicine, but I’ve been partial to fresh plant infusions of mullein recently. It’s easy to make, and the plants are in full growth spurt, lush and abundant where I am, so it makes sense to use them for medicine at this time when they are so vibrant. I make mullein leaf tincture to use at other times and find it effective with many lung problems too.
I also made some calendula infusion (about a handful of whole flowers to a litre of boiling water, steeped for half an hour, preferably longer), which I drank later in the day to help my lymphatic system.
I drank several cups of the mullein infusion over the morning and afternoon, and the calendula in the evening. I had several naps during the day, ate a clove of garlic and vitamin C foods, and avoided exertion and stress. By the time I went to bed I felt fine. A few days later I got a bit chesty again (having been an idiot and overdone it work-wise), but another day of drinking mullein set me right.
If you have mullein local to you, try making an infusion and see what it is like. It’s good to get to know medicines before we really need them, and it’s good to be familiar with preparing them when we aren’t feel like crap. We’re much more likely to use them if we already have the practice.
I went back to the peach tree and made tincture. Here’s the harvest. See if you can spot the bee.
I chopped all that roughly, twigs included (but not the bee). Then I put it in a jar:
I’ve packed it in more than normal (and it’s popping out) because the petals are so light that when the alcohol goes in the bulk reduces down alot. Normally you fill to below the top with plant and then to the top with vodka.
Here’s the tincture after brewing for a couple of days. The colour is extracted out of the petals within the first few hours, and then the tincture gradually goes a deeper colour over days. The tincture starts to smell of almond in the first few hours too, yum.
There are some considerations about dosage with peach tincture, so please research this medicine if you want to try it out.