Mar 18 2008
I started a new blog today, A Journey into Herbal & Natural Healing.
After some thought, I decided it would be better to post my herbal, nutritional and natural healing posts on a separate blog. It still needs some fine-tuning but it’s online.
Please stop by, visit and let me know what you think.
Blessings,
~Tania
Mar 11 2008
“What is a weed? A plant whose virtues have not yet been discovered.” ~ Ralph Waldo Emerson
Many of our local weeds contain valuable healing properties. As the warmer weather approaches, weeds will be filling our gardens and as time permits, these same weeds will be pulled out and discarded (hopefully at least composted). This article will highlight some of the usefulness of our most common “weed”.
One of our most invasive garden weeds is the common dandelion (Taraxacum officinale). The common name is derived from the French “dent de lion” or lion’s teeth, because of the shape of its spiked leaves. As we all have have noticed, the dandelion is one of the first flowers to bloom in the spring and also lasts the longest into the fall season. Because of this long season, dandelions are an important source of food for the bees and honey 
production. The physical structure of the plant is interesting. Dandelion has a long central root (tap root) with its leaves arranged to catch water and direct it downwards to the root. Medicinal plants that have a long root system have the ability to pull valuable minerals and nutrients out of the soil and into the plant itself. The bright yellow of the flowers attract bees and just under the flower head are leaf-like petals (bracts) that help deter ants and other bugs from damaging the flower or acquiring the pollen and nectar. It’s also amazing to note that as wide-spread as dandelion is, the plant is not native to North America.
The first mention of the medicinal qualities of dandelion date back to Arabian physicians of the tenth and eleventh century. The genus name, Taraxacum, is derived from the Greek taraxos (disorder) and akos (remedy) due to the plant’s recognized healing actions. The species name, officinale, means, “used in the office or the workshop.” Both the roots and leaves are used medicinally.
Dandelion is most commonly used as a diuretic (increases the flow of urine), hence its English nickname of “pissabeds”. Medicinal plants contain a balance of properties and constituents whereas pharmaceuticals provide just the required chemicals to create the desired effect (and in many cases, side-effects). Pharmaceutical diuretics deplete the body of necessary minerals and nutrients, especially potassium. The dandelion plant is very high in potassium and other minerals so the body is not being robbed of vital nutrients when dandelion is used as a diuretic.
Dandelion is a very safe, valuable and useful plant with many medicinal uses. It is considered a tonic (tones the body), reduces water weight gain, a mild laxative, helps to eliminate toxins from the blood, promotes healthy digestion and will soothe an irritated stomach, acts as an anti-rheumatic, helps support the liver and kidneys, keeps the bowels in a healthy condition, stabilizes blood sugar, reduces blood pressure, has shown anti-tumor properties and clears the skin of impurities.
The milky juice from the stems and leaves acts as a fungicide and has antibacterial properties. The juice has been shown to be effective in the treatment of warts, corns, stings and blisters.
The dandelion plant contains one of the highest levels of vitamin A of all greens and also contains high concentrations of vitamin C, iron, calcium, potassium and electrolytes.
Although dandelion is considered a “bitter”, and it is bitter, acquiring a palate for the flavor is easy. The roots take on a kind-of nutty flavor when used as a tea. It is important to note that bitters provide their healing qualities from being bitter, they get the gastric juices flowing starting at the mouth downward. To provide the most benefit, herbs considered as bitters should not be sweetened or taken in capsule form.
The young leaves can be used as salad greens or cooked as you would spinach, the roasted roots as a healthy coffee substitute or raw as a tea. Dandelion root tea is made with one ounce of root to one pint of boiling water and steeped about 15 minutes. The flowers have been used throughout history to make dandelion wine, they can be stir-fried as an interesting and colorful change of vegetable or added raw to a salad. Dandelion flower tea with a little honey can provide relief for headaches, menstrual cramps, stomach aches and mild depression.
When collecting any wild plants, there are a few pointers to keep in mind. First and foremost, make sure you have positively identified the plant. A valuable reference for identification is a good field guide such as “A Field Guide to Medicinal Plants and Herbs of Eastern and Central North America” (Peterson Field Guides) by Steven Foster and James Duke. Do not collect plants from areas where fertilizers or pesticides have been applied and do not collect close to roadsides as car exhaust creates toxins in the plants.
This article may not help with your weeding woes, but hopefully you look upon dandelion a little differently now and maybe even give it a try for its health benefits.
Mar 09 2008
Health Benefits, Brewing & Varieties 
Green tea is much more than just a refreshing beverage tea; it provides many proven health benefits as well. The Chinese and Japanese have enjoyed green tea’s healing qualities for thousands of years but it hasn’t been until recently that scientific research has proven the health benefits of drinking green tea.
All teas (green, black, and oolong) are harvested from the same plant (Camellia sinensis). The method of processing creates the different types. Green tea contains the highest content of various antioxidant compounds (polyphenols) that have been proven as beneficial in fighting certain cancers, to help lower cholesterol levels and blood pressure, to help prevent food allergies, to reduce the risk of flu and infections, and to reduce the effects of aging. Vitamins C and E and beta carotene are also prevalent in green tea. Enough fluoride is found in green tea to help reduce plaque formation and bacterial infections in the mouth. The caffeine content found in green tea is about a quarter to an eighth that of coffee and less then a can of cola but varies with the brewing time.
Green teas are as varied and unique as wines. Their uniqueness depends upon the growing region, the season’s weather, time of harvesting and type of processing. Many varieties are available in multiple grades. Some exotic teas are picked only one day a year! The majority of green teas come from Japan, China or India. Processing of the tea varies between the different regions so this is just a basic overview. The finest teas come from the most aromatic, young, top two leaves and the unopened leaf bud of the plant. After picking, the green leaves are spread out in the hot air to wither. Once they are soft, they are traditionally pan-fried in woks. In Japan, they may be steamed. This prevents the leaves from oxidizing (fermenting) as occurs in black tea. The leaves are then rolled to give them durability, their characteristic shapes: twisted, curly or balled, and as a means to regulate the release of natural substances and flavor when steeped. The final step dries the leaves by firing. This stabilizes the natural fragrances and flavors and preserves the green color. The objective of processing the tea leaves into green tea is to preserve the healthy, natural and active substances.
Sometimes flowers are placed on the tea leaves during the drying process to impart a gentle floral flavor to the tea, such as the popular jasmine green tea.
There are hundreds of different green teas, most of which never reach the U.S. Some of the more common green teas are:
- Gyokuro - the finest green tea.
- Bancha - the “everyday” green tea of Japan. This tea is made from low-grade leaves, imparting a slightly astringent taste.
- Genmaicha - a tea made from a combination of usually bancha and roasted brown rice. Some of the rice pops during the roasting process like popcorn. This is a light tea with a slightly nutty flavor.
- Sencha - a delicate, sweeter, Japanese green tea with needlelike leaves available in many grades.
- Kukicha - a mild Japanese tea made from the twigs or stems of the tea bush.
- Gunpowder - a stronger Chinese tea rolled into tight pellets originally to preserve freshness during the long trip from China to Europe.
- Dragonwell - a favorite Chinese tea with flat, long leaves.
Some of the more exotic and expensive green teas have such interesting names as: White Monkey Paw, Dragon Pearls, Lucky Dragon, Jasmine Dragon Tears and Bird Nest.
So, for those of you who have tried green tea and just don’t care for the taste, give it a second chance. Green tea requires a quicker brewing time from most teas to keep it from becoming bitter tasting. Use approximately one teaspoon of tea per cup of water. Bring your water to just under a boil or boil and let sit for 5 minutes before pouring over the tea. Green tea only needs a brewing time of one to two minutes before removing the tea leaves from your cup or pot. Adjust the quantity of tea or length of brewing to suit your taste. The used tea leaves can actually be reused for a second cup of tea, just brew about 20 seconds longer. Green tea can also be brewed with other herbs such as ginger, peppermint, lemon balm or jasmine flowers to change the flavor yet still reap the health benefits.
Take a few minutes, brew up a cup of this ancient healing tea and contemplate life while your body enjoys the gentle health benefits.
Related Articles - Green Tea
An excellent article about Green Tea
From Wikipedia, the free encylopedia - Covering the history of green tea, Chinese green teas, Japanese green teas, other green teas, health benefits of green tea, the Japanese tea ceremony, additional links and references. Includes complete descriptions & photos of the different types of green teas.
Health Benefits of Green Tea provided by Celestial Seasonings
Includes green tea research links, Q & A
Links to scientific papers on the Health Benefits of Green Tea
Provided by Google Scholar - very cool!
Search for News Articles about Green Tea
Provided by Google News
UK Tea Council - Tea 4 Health
Tea4health is dedicated to bringing you the facts about the health giving properties of the world’s favourite drink. If you need questions answered about tea and health, or if you want to know why drinking at least 4 cups of tea a day is good for your health, then look no further – this site provides a wealth of information that will help you.
Mar 06 2008
New Beginnings, Growth & Balance 
Spring Equinox – March 20th – the day when day and night are of equal length, light and dark; nature in perfect balance. A day to celebrate the return of longer days of sunshine and warmth.
Spring can also be so much more if we observe how nature changes with the seasons. Spring is a time of new beginnings, new growth, planting seeds, purification, and for clearing out the old. Following the rhythms of nature and developing harmony with the ways in which nature cares for itself, we can also create balance within our own lives.
Trees, plants, grasses and seeds that have laid still throughout the winter slowly emerge from their dormancy. Buds develop and grow into new leaves and flowers, plants and grasses emerge through the ground from their resting roots, and seeds sprout; all from the extended sunlight, warmth, rains, and fall’s nourishment. Birds and animals are more active, returning to their daily routines. Try to take some time on the next spring-like day to notice all the new growth that nature provides us. Smell the freshness in the air. Listen to the song birds that have returned. Nature provides us with the hope and promise of new beginnings and growth after winter.
Winter was a time of rest, a time to replenish energy for the start of the “growing” season – Spring. Now that spring is just about upon us, it is time to listen to nature and utilize this energy, this potential for new growth. Seize this energy and blossom!
Spring cleaning is actually an old ritual that was 
performed to remove any negativity from the previous year and to prepare the home to allow for the new to come in. Spring cleaning can be thought of on many levels, from physically cleaning your home to purifying your body, mind and spirit. We all hold onto “stuff” – useless, outdated or worn-out items we’ve collected over the years, maybe a couple extra pounds, and chances are; old emotions, hurts and pains. Spring is a great time to release ourselves from the past. Change allows us to grow. We all need to grow and develop, to explore possibilities. Living with the past keeps us in the past, missing the present – missing what we are now, what we can be. Breaking free from the past allows us room for the present – be it closet, attic or emotional space. Once we release ourselves from the past, the present is free to enter into our lives. We are free to continue on with our journey, to experience life fully as it is meant to be. Open the windows, let the fresh air in. Try not to look upon the cleaning as a chore but as a chance to let “the new” into your life.
Spring is also a good time to cleanse our bodies after the sluggish winter. Our energy levels are high, and fresh foods and herbs are more available. A rest from the heavier, warming foods of winter will work wonders to rejuvenate and remove toxins from the body. Eating only fresh fruit and vegetable juices, herbal teas, lots of water and steamed or raw vegetables for several days will start you on your way to better health and nutrition. There are many methods of cleansing diets and two books that provide a wealth of information are “Staying Healthy with the Seasons” by Elson Haas and “The Ancient Cookfire” by Carrie L’Esperance. Several useful and abundant herbs for spring cleansing include: dandelion root and leaves, stinging nettle, chicory, parsley and peppermint. A brief overview of these spring herbs will get you started. Dandelion greens are high in vitamin A and can be used in salads or as a tea. Dandelion roots can be made into a bitter tea (don’t sweeten it, the bitterness is how it works – you’ll get use to it) as an excellent tonic for the liver and blood purifier. Dandelion roots are very high in vitamins and minerals. [Read a complete article on dandelion] Nettle is high in chlorophyll to provide energy and acts as a very good blood builder. Chicory and parsley have some of the same properties as the dandelion greens. A strong peppermint tea freshens the breath and body odors as well as relieves headaches. During a cleansing diet, the toxins you have stored in your body are released back into your blood stream to be released. It is vital to consume lots of water, with lemon is ideal, and get fresh air to flush these toxins out of your system.
Plant your “seeds”. What are your goals, dreams, aspirations? What do you want to harvest?
Start your groundwork now, the lazy days of summer will be here before you know!
Feb 20 2008
A rewarding and enjoyable artistic outlet
Art is defined as “the quality, production, expression, or realm of what is beautiful, or of more than ordinary significance.” A finely blended herbal tea can be just that; a colorful blend of herbs, varying textures, contrasting and complimenting flavors to create an extraordinary cup of tea. With a little creativity and experimentation, the pleasure of creating your own blend can be a rewarding and enjoyable artistic outlet.
Before you begin blending herbs for tea, you should know what the herbs taste like individually. Make up simple teas with one herb at a time until you become familiar with the various flavors. During this process it is best to drink the tea unsweetened. Sit back, savor and enjoy.
[See my post “Brewing the Perfect Cup of Herbal Tea” for brewing instructions.]
As you begin blending, start with equal measurements of the herbs (except lavender, licorice and the spices that tend to overpower a tea if used too freely). You will find it helpful to keep a journal of your creations, including notes on the teas made with just one herb. Combining herbs will tend to alter the taste of the individual herbs so although you may not care too much for one, adding another herb to the blend may create an enjoyable tea. Part of blending involves finding the herbs that enhance or complement each other to your liking. For some, herbal teas are an acquired taste much like a fine wine.
Here is a list of some of the more popular beverage tea herbs categorized by flavor to get you started.
Herbal teas can provide the additional benefits of being healthy, nutritious, and healing. Although this article is intended to discuss beverage teas, consideration can be given to the healing qualities of the herbs used in your blend.
Following are the more traditional uses of some of the herbs you may use in your teas.
Peppermint is calming and aids digestion. Catnip is relaxing, aids digestion, and is known to promote a restful night’s sleep. Lavender is calming and good for relieving stress headaches. Hibiscus, rose hips and lemongrass are all high in vitamin C. Chamomile is soothing, promotes sleep, and eases stomachaches. Ginger is warming, stops nausea, and relieves headaches. Rosemary eases anxiety, depression and tension headaches. Thyme is a decongestant and strong infection fighter.
Teas can be blended with just taste in mind, the healing properties to be gained, or a combination of the two.
Some ideas to get you started on creating your own custom blends:
Be creative, give your tea blend a name. Package them in decorative tins with a muslin herb bag or strainer as gifts. Have fun and enjoy.
Be sure to visit Hiyaguha’s Radical Love blog for her post on The Tea Ceremony for One, she offers suggestions for thoroughly enjoying your cup of tea along with a wonderful recipe for authentic scones.
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