Lamb's quarters (Chenopodium album)

Chenopodium Album is an ancient plant, related to both beetroot, spinach, and quinoa. It is an odorless, branching, annual herb, with stalked, opposite, simple leaves which are clammy-feeling, unwettable, and have a whitish coating on the underside. The first leaves are roughly diamond-shaped and somewhat toothed toward the point, and the later leaves are narrow and toothless.

Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot and fat-hen, though the latter two are also applied to other species of the genus Chenopodium, for which reason it is often distinguished as white goosefoot. It is sometimes also called pigweed, however, pigweed is also a name for a few weeds in the family Amaranthaceae.

Chenopodium album is extensively cultivated and consumed in Northern India as a food crop, and in English texts it may be called by its Hindi name bathua.

Nutritional value of raw Lambsquarters

per 100 g (3.5 oz)

Energy: 180 kJ (43 kcal)
Carbohydrates: 7.3 g
Dietary fiber 4 g
Fat: 0.8 g
Protein: 4.2 g
Vitamins:
Vitamin A equiv. (73%) 580 μg
Thiamine (B1) (14%) 0.16 mg
Riboflavin (B2) (37%) 0.44 mg
Niacin (B3) (8%) 1.2 mg
Pantothenic acid (B5)
(2%) 0.092 mg
Vitamin B6 (21%) 0.274 mg
Folate (B9) (8%) 30 μg
Vitamin C (96%) 80 mg
Trace metals:
Calcium (31%) 309 mg
Iron (9%) 1.2 mg
Magnesium (10%) 34 mg
Manganese (37%) 0.782 mg
Phosphorus (10%) 72 mg
Potassium (10%) 452 mg
Sodium (3%) 43 mg
Zinc (5%) 0.44 mg



Properties and uses:

The leaves are anthelmintic, antiphlogistic, antirheumatic, mildly laxative, odontalgic. The leaves are applied as a wash or poultice to bug bites, sunstroke, rheumatic joints and swollen feet, whilst a decoction is used for carious teeth.  When prepared as an infusion, it manages hepatic disorders, spleen enlargement, biliousness, burns, and ulcers. 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.

Seeds are high in protein, vitamin A, calcium, phosphorus, and potassium. Can be chewed in the treatment of urinary problems and are considered useful for relieving the discharge of semen through the urine. Saponins in the seeds are potentially toxic and should not be consumed in excess. Cooking or soaking them in water overnight and thoroughly rinsing before being used will remove any saponins.

The juice of the stems is applied to freckles and sunburn.

The juice of the root is used in the treatment of bloody dysentery.

A green dye is obtained from the young shoots.

The crushed fresh roots are a mild soap substitute.

Chenopodium album is vulnerable to leaf miners, making it a useful trap crop as a companion plant. Growing near other plants, it attracts leaf miners which might otherwise have attacked the crop to be protected. It is also used to feed animals.

Bio-dynamic farmers dry them and combine with equal parts dried dandelion, nettle, purslane, sage, and chamomile to make a special plant food for the autumn garden.

Recipes ideas:

• To make a bathua paste for use in many traditional Indian recipes, steam the leaves until wilted, strain any water, and then blend until smooth. Add water only if necessary.
• One of the simplest dishes for this green is lightly flavored steamed bathua: steam tender leaves until brightly green but not mushy. Plate the greens and drizzle olive oil, lemon juice, fresh garlic, and a bit of soy sauce.
• Make a raw vegan soup by blending soaked cashews, tomato, garlic, onion, lime, olive oil, dates, salt, bathua, butterfruit, and capsicum. To make a cooked soup, heat onions and garlic in olive oil until golden brown. Add salt and pepper, and then toss in plain soymilk with the greens. Blend until smooth.
• If in possession of a blender powerful enough to liquefy greens, use as part of a green smoothie. It pairs best with sweet fruits and veggies, such as beets and grapes.
• Add the whole leaves to lentil soup recipes near the last twenty minutes of the preparation.

Salt and Vinegar Lambs Quarters Recipe
5 cups washed chopped lamb’s quarter leaves
2 tbsps. raw apple cider vinegar
2 tbsp. olive oil
1/4 tsp. sea salt
Optional:
2 tbsps. of any finely chopped fresh garden herb of your choice (rosemary, basil, thyme, mint, etc.)

Wash and chop greens and place into a bowl. Add all other ingredients and mix well. This can be eaten fresh or you can bake this for 20 minutes at 325°F. (Spread evenly on a baking sheet.)

Lambs Quarters Herbal Salt Recipe
1 part dried lamb's quarter leaves
1 part dried thyme or rosemary
1 part dried dill
1 part dried marjoram or oregano
2 parts dried dulce (or any available seaweed that is safe to eat)

Gently toast the dulce in a skillet until very crisp. Grind the lamb’s quarters and herbs in a blender or a coffee mill while seaweed cools. Then grind the dulce and combine with ground herbs. Store in a shaker.

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Sources:

http://en.wikipedia.org/wiki/Chenopodium_album

http://www.ediblewildfood.com/lambs-quarters.aspx

http://pfaf.org/user/Plant.aspx?LatinName=Chenopodium+album

http://www.susunweed.com/herbal_ezine/September09/healingwise.htm

http://theindianvegan.blogspot.pt/2014/01/all-about-bathua-chenopodium-album.html

Narrowleaf Plantain (Plantago Lanceolata)

Plantago Lanceolata, from the Plantain family is also known as narrowleaf plantain, ribwort plantain, ribleaf, buckhorn plantain, buckhorn and lamb's tongue.

Taxonomy

The plant is a rosette-forming perennial herb, with leafless, silky, hairy flower stems (10–40 cm or 3.9–15.7 in). The basal leaves are lanceolate spreading or erect, scarcely toothed with 3-5 strong parallel veins narrowed to short petiole. Grouping leaf stalk deeply furrowed, ending in an ovoid inflorescence of many small flowers each with a pointed bract. Each flower can produce up to two seeds. Flowers 4 mm (calyx green, corolla brownish), 4 bent back lobes with brown midribs, long white stamens.

Properties:

Ribwort plantain is a safe and effective treatment for bleeding, it quickly staunches blood flow and encourages the repair of damaged tissue. The leaves contain mucilage, tannin and silic acid. An extract of them has antibacterial properties. They have a bitter flavour and are astringent, demulcent, mildly expectorant, haemostatic and ophthalmic.



Uses:

Internally, they are used in the treatment of a wide range of complaints including diarrhea, gastritis, peptic ulcers, irritable bowel syndrome, hemorrhage, hemorrhoids, cystitis, bronchitis, catarrh, sinusitis, asthma and hay fever. They are used externally in treating skin inflammations, malignant ulcers, cuts, stings, etc. The heated leaves are used as a wet dressing for wounds, swellings etc.
The root is a remedy for the bite of rattlesnakes, it is used in equal portions with Marrubium vulgare.
The seeds are used in the treatment of parasitic worms. Plantain seeds contain up to 30% mucilage which swells up in the gut, acting as a bulk laxative and soothing irritated membranes. Sometimes the seed husks are used without the seeds. A distilled water made from the plant makes an excellent eye lotion.

A good fibre is obtained from the leaves, it is said to be suitable for textiles. A mucilage from the seed coats is used as a fabric stiffener. It is obtained by macerating the seed in hot water. Gold and brown dyes are obtained from the whole plant.



Edible parts:

Young leaves - raw or cooked. They are rather bitter and very tedious to prepare, the fibrous strands are best removed prior to eating. The very young leaves are somewhat better and are less fibrous.
Seeds - cooked. Used like sago. The seed can be ground into a powder and added to flours when making bread, cakes or whatever.

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Sources:

http://en.wikipedia.org/wiki/Plantago_lanceolata

http://www.pfaf.org/user/plant.aspx?LatinName=Plantago+lanceolata

Broadleaf Plantain (Plantago Major)

Plantain is considered a common lawn weed. However, it has been used for thousands of years as a medicinal plant (for inflammation, bleeding, and infections) as well as a potherb and salad green. It is also a great addition to the Forest Garden, as it attracts beneficial insects, is a dynamic mineral accumulator, is tolerant of drought and is a great forage crop for animals.

Properties:

There are many more highly effective constituents in this plant including Ascorbic-acid, Apigenin, Baicalein, Benzoic-acid, Chlorogenic-acid, Citric-acid, Ferulic-acid, Oleanolic-acid, Salicylic-acid, and Ursolic-acid. The leaves and the seed are medicinal used as an antibacterial, antidote, astringent, anti-inflammatory, antiseptic, antitussive, cardiac, dem anti-toxic, antimicrobial, anti-histamine, stypticulcent, diuretic, expectorant, haemostatic, laxative, ophthalmic, poultice, refrigerant, and vermifuge. Medical evidence exists to confirm uses as an alternative medicine for asthma, emphysema, bladder problems, bronchitis, fever, hypertension, rheumatism and blood sugar control.

Uses:

Young leaves are edible raw in salad or cooked as a pot herb, they are very rich in vitamin B1 and riboflavin. Often blanched to make more tender. Most often used as flavor/nutrition addition to mixed salads.

Extracts of the plant have antibacterial activity, it is a safe and effective treatment for bleeding, it quickly stops blood flow and encourages the repair of damaged tissue.
The heated leaves are used as a wet dressing for wounds, skin inflammations, malignant ulcers, cuts, stings and swellings and said to promote healing without scars.
Poultice of hot leaves is bound onto cuts and wounds to draw out thorns, splinters and inflammation.
A distilled water made from the plant makes an excellent eye lotion.

Seeds can be eaten raw or cooked or ground as flour addition. Considered a great fiber source, seeds contain up to 30% mucilage which swells in the gut, acting as a bulk laxative and soothing irritated membranes. The seeds are used in the treatment of parasitic worms.

A decoction of the roots is used in the treatment of a wide range of complaints including diarrhoea, dysentery, gastritis, peptic ulcers, irritable bowel syndrome, haemorrhage, haemorrhoids, cystitis, bronchitis, catarrh, sinusitis, coughs, asthma and hay fever.
It also causes a natural aversion to tobacco and is currently being used in stop smoking preparations.



Recipes

"Medicinal"  herb tea:  For colds and flu use 1 tbls. dry or fresh whole Plantain (seed, root, and leaves) to 1 cup boiling water, steep 10 min. strain, sweeten. Drink through the day.

Healing salve: In large non-metallic pan place 1lb. of entire Plantain plant chopped, and 1 cup lard, cover, cook down on low heat till all is mushy and green. Strain while hot, cool and use for burns, insect bites, rashes, and all sores. Note: used as night cream for wrinkles.

Young shoots: Pan-fry in olive oil for just a few seconds to bring out this taste.

Baked: 
Fresh large plantain leaves (washed and dried)
1 cup whole wheat flour
1 1/2 cup water
1 egg
2 tbsp. wheat germ
2 tbsp. spiked salt (or a variety of spices of your choosing)

Preheat oven to 400°F.
Combine the flour, water, egg, wheat germ and spices into a bowl and mix well. Dip leaves into the batter and place onto a baking sheet lined with parchment paper. Be sure to not to overlap for best results. Bake 5 -10 minutes if the leaves used are very large. If the plantain leaves are smaller then start watching them at about the 3-4 minute mark to ensure they do not burn. Serve warm or once cooled!

Nutty Plantain Snack Recipe

1 handful of plantain seed
3 handfuls of pumpkin seeds
3 handfuls of sesame seeds
Olive oil (enough to just cover the seeds)
Sea salt to taste

Place seeds into a bowl, add olive oil and salt. Be sure to coat all seeds. Either roast seeds in oven on a baking sheet at 300°F for 10-15 minutes or roast them in a frying pan on the stove.

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Sources:

http://en.wikipedia.org/wiki/Plantago

http://www.altnature.com/gallery/plantain.htm

http://www.ediblewildfood.com/broadleaf-plantain.aspx

http://tcpermaculture.blogspot.pt/2012/10/permaculture-plants-plantain.html

Cleavers, the sticky willy stickyweed

Cleavers are in the Rubiaceae family which consists of flowering plants in the coffee, madder, or bedstraw family. In particular cleavers are in the bedstraw family. There are upwards of 3,000 species in the Rubiaceae family. Other names that cleavers are known as include sticky willy, stickybud, stickyweed, kisses, and clivers. Some people may experience a rash when they touch this plant; if so – DO NOT INGEST!




Distinguishing Features: Cleavers are an annual plant that creeps along with straggling stems that branch out. They attach themselves to anything in their way with small hooked hairs that grow out of the leaves and stems.

Flowers: Flowers can be inconspicuous as they are very small (1mm long and 1-2mm across). They are white with four petals and fused together at their base. Flowers are arranged in small spreading clusters (1-9 flowers) on short side branches. They have four tiny yellow stamens and flowers occur mostly late spring into summer.

Leaves: Stalkless leaves are borne in groups of 6-9 at each of the stem joints and they are whorled. Cleaver leaves are narrow (10-80 mm long and 2-10 mm wide) or lance-shaped with pointed tips and tiny backward-pointing prickles along their margins. Upper and lower leaf surface are loosely covered with tiny hooked hairs.

Height: Cleavers typically are creeping plants and do not grow in height unless they attached themselves to a tall plant or tree. The stems can grow up to two metres (6’) in length.

Habitat: Cleavers commonly grow in hedgerows and field margins. They also grow near crops, orchards, waste areas, disturbed areas, pastures, open woodlands and in gardens. This plant is commonly found in temperate environments but it can be found in some sub-tropical areas. Native to Europe and western Asia is has made its way throughout Australia, Canada, U.S., Mexico, Central America, some countries in South America and North Africa.

Edible parts: Cleavers have historically been known as a medicinal plant although it is food too. The leaves and stems can be used as leaf vegetable although it is very sticky so it will not blend well in a salad. It can be used on bread in sandwiches and sautéed. Fruits of the cleavers can be collected and dried, then roasted for use as a coffee substitute. Leaves and stems can be dried and used for tea.

Similar plants: Galium murale, Galium divaricatum. [*]



Sources:
http://www.ediblewildfood.com/cleavers.aspx

Stinging Nettle

Urtica dioica, often called common nettle or stinging nettle (although not all plants of this species sting), is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America, and is the best-known member of the nettle genus Urtica. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals.[1] The plant has a long history of use as a medicine, as a food source and as a source of fibre. [1]



Properties Diuretic, astringent, pectoral, anodyne, tonic, rubefacient, styptic, anthelmintic, nutritive, hermetic, anti-rheumatic, anti-allergenic, decongestant, expectorant, anti-spasmodic, and anti-histamine, anti-lithic/lithotrophic, herpetic, galactagogue, and an anti-histamine. [2] Nettle has been used for centuries to treat allergy symptoms, particularly hayfever. It has been studied extensively and has shown promise in treating Alzheimer's disease, arthritis, asthma, bladder infections, bronchitis, bursitis, gingivitis, gout, hives, kidney stones, laryngitis, multiple sclerosis, PMS, prostate enlargement, sciatica, and tendinitis! Externally it has been used to improve the appearance of the hair, and is said to be a remedy against oily hair and dandruff. The leaf is used here as a diuretic, for arthritis, prostatitis, rheumatism, rheumatoid arthritis, high blood pressure and allergic rhinitis. The root is recommended as a diuretic, for relief of benign prostatic hyperplasia (BPH) and other prostate problems, and as a natural remedy to treat or prevent baldness An infusion of the plant is very valuable in stemming internal bleeding. It is also used to treat anaemia, excessive menstruation, hemorrhoids, arthritis, rheumatism and skin complaints, especially eczema. Externally, the plant is used to treat skin complaints, arthritic pain, gout, sciatica, neuralgia, hemorrhoids and hair problems. In addition, nettle's aerial parts may reduce the amount of histamine that is produced by the body in response to an allergen. A solution of the extract may be applied to the skin to relieve joint pain and muscle aches. Astringent properties of nettle aerial parts may also help to lessen the swelling of hemorrhoids and stop bleeding from minor skin injuries such as razor nicks. An astringent shrinks and tightens the top layers of skin or mucous membranes, thereby reducing secretions, relieving irritation, and improving tissue firmness. It may also be used topically for dandruff and overly oily hair and scalp.[3]

   

• Nettle stimulates the lymph system to boost immunity
• Nettle relieves arthritis symptoms
• Nettle promotes a release from uric acid from joints
• Helps to support the adrenals
• It helps with diabetes mellitus
• Strengthens the fetus in pregnant women
• Promotes milk production in lactating women
• Relieves menopausal symptoms
• Helps with menstrual cramps and bloating
• Helps break down kidney stones
• Reduces hypertension
• Helps with respiratory tract disease
• Supports the kidneys
• Helps asthma sufferers
• Stops bleeding
• Reduces inflammation
• Reduces incident of prostate cancer
• Minimizes skin problems
• Eliminates allergic rhinitis
• Lessens nausea
• Cures the common cold
• Helps with osteoarthritis
• Alleviates diarrhea
• Helps with gastrointestinal disease, IBS, and constipation
• Reduces gingivitis and prevents plaque when used as a mouth wash.
• Has been shown to be helpful to in the treatment of Alzheimer’s disease
• Relieves neurological disorders like MS, ALS and sciatica
• Destroys intestinal worms or parasites
• Supports the endocrine health by helping the thyroid, spleen and pancreas [2]

Gardening Nettles are the exclusive larval food plant for several species of butterfly and are also eaten by the larvae of some moths. The roots are sometimes eaten by the larva of the Ghost Moth Hepialus humuli. As well as the potential for encouraging beneficial insects, nettles have a number of other uses in the vegetable garden. The growth of nettles is an indicator that an area has high fertility (especially phosphorus). Nettles contain a lot of nitrogen and so are used as a compost activator or can be used to make a liquid fertiliser which although somewhat low in phosphate is useful in supplying magnesium, sulphur and iron. They are also one of the few plants that can tolerate, and flourish in, soils rich in poultry droppings.[1] Cooking Urtica dioica has a flavour similar to spinach and cucumber when cooked and is rich in vitamins A, C, iron, potassium, manganese, and calcium. Soaking stinging nettles in water or cooking will remove the stinging chemicals from the plant, which allows them to be handled and eaten without injury. After the stinging nettle enters its flowering and seed setting stages the leaves develop gritty particles called cystoliths, which can irritate the urinary tract. [1]

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Sources: [1] http://en.wikipedia.org/wiki/Urtica_dioica [2] http://naturalsociety.com/29-nettle-tea-benefits-health-herb/ [3] http://www.herbwisdom.com/herb-nettle.html  

Common Chickweed

Stellaria media, chickweed, is a cool-season annual plant native to Europe, which is often eaten by chickens. It is sometimes called common chickweed to distinguish it from other plants called chickweed. Other common names include chickenwort, craches, maruns, winterweed. The plant germinates in fall or late winter, then forms large mats of foliage. Flowers are small and white, followed quickly by the seed pods. This plant flowers and sets seed at the same time. [*]

Chickweeds are medicinal and edible plants. They are very nutritious, high in vitamins and minerals, can be added to salads or cooked as a pot herb, tasting somewhat like spinach.

The major plant constituents in Chickweed are Ascorbic-acid, Beta-carotene, Calcium, Coumarins, Genistein, Gamma-linolenic-acid, Flavonoids, Hentriacontanol, Magnesium, Niacin, Oleic-acid, Potassium, Riboflavin, Rutin, Selenium, Triterpenoid saponins, Thiamin, and Zinc. The whole plant is used in alternative medicine as an astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary. [*]



A decoction of the whole plant of Chickweed is taken internally as a post-partum depurative, emmenagogue, galactogogue and circulatory tonic. It is also used to relieve constipation, an infusion of the dried herb is used in coughs and hoarseness, and is beneficial in the treatment of kidney complaints. as an astringent, carminative, demulcent, diuretic, expectorant, laxative, refrigerant, vulnerary.
The decoction is also used externally to treat rheumatic pains, wounds and ulcers. Chickweed can be applied as a medicinal poultice and will relieve any kind of roseola and is effective wherever there are fragile superficial veins or itching skin conditions. [*]



The plant has medicinal purposes and is used in folk medicine. It has been used as a remedy to treat itchy skin conditions and pulmonary diseases.[4] 17th century herbalist John Gerard recommended it as a remedy for mange. Modern herbalists mainly prescribe it for skin diseases, and also for bronchitis, rheumatic pains, arthritis and period pain.[citation needed] A poultice of chickweed can be applied to cuts, burns and bruises [*]

They are as numerous in species as they are in region. Most are succulent and have white flowers, and all with practically the same edible and medicinal values. They all exhibit a very interesting trait, (they sleep) termed the ’Sleep of Plants,’ every night the leaves fold over the tender buds and the new shoots. [*]

The cultivation of this one is not necessary it is abundant and easy to find. Gather fresh edible plant between May and July, as soon as flowers appear, it can be used fresh or be dried for later herb use.[*]

Identify

Distinguishing Features: Chickweed grows in a unique, intertwined manner, and it has small white star-shaped flowers hence its Latin name, Stellaria media. Stems have a thin line of white hair that grows in a weave-like pattern.

Flowers: Chickweed flowers are small, white, and are produced at the tips of stems and in angles between branches. The white petals are shorter than the 3-4mm long green sepals; each of the 5 petals is 2-lobed so the flower may appear to have 10 tiny petals.

Leaves: Chickweed leaves are oval with pointed tips that are smooth or slightly hairy.

Height: Chickweed can grow from 5 to 50 cm. tall.

Habitat: Chickweed grows in many areas in a wide variety of habitats and soil textures. It is one of the most common weeds founds in lawns but it also grows well in cultivated fields, pastures, waste areas and even under deciduous forests. [*]

Recipes

Medicinal tea: To 1 tbls. dried herb, 2 if fresh, add 1 cup boiling water steep for 10 min. Take in 1/2 cup doses 2 to 4 times daily, during a cold or flu. [*]

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Sources:
http://www.dsway.co.uk/d
http://en.wikipedia.org/wiki/Stellaria_media
http://www.altnature.com/gallery/chickweed.htm
http://www.ediblewildfood.com/chickweed.aspx

Rosemary

Rosmarinus officinalis
is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea".[2] The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower".[3] Rosemary has a fibrous root system. [7]

It  flourishes in well-drained, alkaline soil. It prefers sunny condition and needs protection shelter from gusty winds. The plant reaches about 1.5-3 meters in height. Its bushy stems and downy young shoots are covered with about 1 inch long, narrow, needle-like aromatic leaves; dark green above and grayish underneath. The plant bears short racemes of small sea blue flowers appearing in early summer. [3]

Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. [1]

Rosemary is rich in carnosic acid, which dilates the cerebral vascular tissues and enhances blood flow. The scent of rosemary can improve memory performance in office workers. Rosemary helps to enhance memory, calm nerves, stimulates the circulatory system, and helps prevent the breakdown of neurotransmitters in the brain. It can be seeped in hot water to make tea just before strenuous work. [2]



History & Mythology
According to legend, it was draped around the Greek goddess Aphrodite when she rose from the sea, born of Uranus's semen. The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the 'Rose of Mary' [7]

Although rosemary is native to the Mediterranean, it now grows throughout much of the temperate regions in Europe and America. Rosemary has been a prized seasoning and natural medicine for millennia. Part of rosemary's popularity came from the widespread belief that rosemary stimulated and strengthened the memory, a quality for which it is still traditionally used. In ancient Greece, students would place rosemary sprigs in their hair when studying for exams, and mourners would also throw the fragrant herb into the grave of the deceased as a symbol of remembrance. In olde England, rosemary's ability to fortify the memory transformed it into a symbol of fidelity, and it played an important role in the costumes, decorations and gifts used at weddings. Rosemary oil was first extracted in the 14th century, after which it was used to make Queen of Hungary water, a very popular cosmetic used at that time. In the 16th and 17th centuries, rosemary became popular as a digestive aid in apothecaries. Recently, as modern research focuses on the beneficial active components in rosemary, our appreciation for this herb's therapeutic as well as culinary value has been renewed. [1]

It has been referred to from the latter part of the Elizabethan Era to the Early Romantic period as the herb of remembrance. In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” (Hamlet, iv. 5.) It has also long been used as a symbol for remembrance during weddings, war commemorations and funerals in Europe and Australia. [1]
Mourners in old times would wear it as a buttonhole, burn it as incense or throw it into graves as a symbol of remembrance for the dead. It seems that this tradition of Rosemary may actually far more ancient and have its origins in the Arabic world of medieval times, which was greatly advanced in science: In Henry Lyte’s 1578 “Niewe Herball“, an English version of Rembert Dodoens’ French treatise, it is written “The Arrabians and their successors Physitions, do say that Rosemarie comforteth the brayne, the memory and the inward senses, and that it restoreth speech, especially the conserve made of the flowers, thereof with Sugar, to be received daily.” [2] Because of this seemingly esoteric association, rosemary has at times been made into a sort of herbal-amulet, where it was placed beneath pillowcases, or simply smelt as a bouquet, and it was believed that using rosemary in these ways could protect the sleeper from nightmares, as well as increase their memory. [2]

Nutrition & Health benefits
Rosemary leaves contain certain phyto-chemical (plant derived) compounds that are known to have disease preventing and health promoting properties.

The herb parts, especially flower tops contain phenolic anti-oxidant rosmarinic acid as well as numerous health benefiting volatile essential oils such as cineol, camphene, borneol, bornyl acetate, α-pinene, etc. These compounds are known to have rubefacient (counterirritant), anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties.

Rosemary leaves provide just 131 calories per 100 g and contain no cholesterol. Apart from nutrients, this humble herb contains many noteworthy non-nutrient components such as dietary fiber (37% of RDA).

The herb is exceptionally rich in many B-complex groups of vitamin, such as folic acid, pantothenic acid, pyridoxine, riboflavin. It is one of the herbs contain high levels of folates; providing about 109 µg per 100 g (about 27% of RDA). Folates are important in DNA synthesis and when given during the peri-conception period can help prevent neural tube defects in the newborn babies.

Rosemary herb contains very good amounts of vitamin A, 2924 IU per 100 g; about 97% of RDA. A few leaves a day in the diet, would contribute enough of this vitamin. Vitamin A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural foods rich in vitamin A is known to help the body protect from lung and oral cavity cancers.

Fresh rosemary leaves are a good source of antioxidant vitamin; vitamin-C containing about 22 mg per 100 g, about 37% of RDA. The vitamin is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy; develop resistance against infectious agents (boosts immunity) and help scavenge harmful, pro-inflammatory free radicals from the body.

Rosemary herb parts, whether fresh or dried, are rich source of minerals like potassium, calcium, iron, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

This herb is an excellent source of iron, contains 6.65 mg/100 g of fresh leaves (about 83% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood. [3]

To see an in-depth nutritional profile click here. [1]

Picking & Storing
Whenever possible, choose fresh rosemary over the dried form of the herb since it is far superior in flavor. The springs of fresh rosemary should look vibrantly fresh and should be deep sage green in color, and free from yellow or dark spots. Fresh rosemary should be stored in the refrigerator either in its original packaging or wrapped in a slightly damp paper towel. You can also place the rosemary sprigs in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried rosemary should be kept in a tightly sealed container in a cool, dark and dry place where it will keep fresh for about six months. [1]

Preparing & Uses
Quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.
Rosmarinic acid, a natural polyphenolic antioxidant found in rosemary, has been found to have anti-bacterial, anti-inflammatory, and anti-oxidant functions. Apart from the rosemary, other popular herbs like Sage, peppermint, oregano, thyme herbs also contain appreciable levels of rosmarinic acid.
Rosemary oil which is distilled from the flowering tops contains volatile essential oil such as camphene, cineol, borneol, bornyl acetate and other esters. These compounds are known to have tonic, astringent, diaphoretic, and stimulant properties.
Its herbal oil is also being used externally as a rubefacient to soothe painful ailments in gout, rheumatism and neuralgic conditions.
Rosemary herb extractions when applied over the scalp known to stimulate the hair-bulbs and help prevent premature baldness. It forms an effectual remedy for the prevention of scurf and dandruff.
Rosemary tea is a natural remedy for nervous headache, colds, and depression. [3]

Rosemary-infused olive oil 

Perfect for adding to the bath and it is a great help for easing sore muscles or giving yourself a refreshing boost. It can also be consumed, adding flavours to a variety of dishes.

Place the finely chopped rosemary leaves into the glass jar. Top up with olive oil. [As a rough rule of thumb, use two cups of oil to one cup of plant material] Put the lid on. Shake a little. Store the jar in a warm, dark place. Leave the oil to infuse for a few days, or until the plant material begins to brown. Take the cap off and sniff - if it is not strong enough for you, strain the liquid, fill the jar with fresh plant material, and pour the oil back over it. Leave for another few days. Keep doping this until the mixture is as aromatic as you want. Strain the oil after two weeks. Pour into a storage container or back into the glass jar. [4]

You use the same method for making aromatic vinegar. Choose a good quality wine or apple cider vinegar and pour it over your herb sprigs. Leave for a few days in a warm place and you will have a delicious addition to salad dressings. [6]

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Sources:
[1] http://www.whfoods.com/genpage.php?tname=foodspice&dbid=75
[2] http://naturehacks.com/5-herbs-that-improve-memory/
[3] http://www.nutrition-and-you.com/rosemary-herb.html
[4] http://www.wikihow.com/Make-Rosemary-Oil
[5] http://ahealthylifeforme.com/how-to-make-rosemary-essential-oil/
[6] http://www.doityourself.com/stry/makearomaoils#b
[7] http://en.wikipedia.org/wiki/Rosemary

Turkey tail mushroom

Trametes versicolor often called the "turkey tail, found virtually anywhere there are dead hardwood logs and stumps to decompose--and, occasionally, on conifer wood too. Its cap colors are extremely variable, but tend to stay in the buff, brown, cinnamon, and reddish brown range. The mushrooms are strikingly "zonate" with sharply contrasting concentric zones of color, and the surface of the cap is finely fuzzy or velvety. Often the zones represent contrasts in texture as well as color, so that fuzzy zones alternate with smoother ones. [*]

Scientific Name(s): Coriolus versicolor L. ex Fr. Quel. Family: Polyporaceae Common Name(s): Cloud mushroom , PSK , PSP , yun zhi , polysaccharide krestin , turkey tail

Identifying
1) Is the pore surface a real pore surface? Like, can you see actual pores? Yes: Continue. No: See Stereum ostrea and other crust fungi.

2) Squint real hard. Would you say there are about 1-3 pores per millimeter (which would make them fairly easy to see), or about 3-8 pores per millimeter (which would make them very tiny)? 3-8 per mm: Continue. 1-3 per mm: See several other species of Trametes.

3) Is the cap conspicuously fuzzy, velvety, or finely hairy (use a magnifying glass or rub it with your thumb)? Yes: Continue. No: See several other species of Trametes.

4) Is the fresh cap whitish to grayish? Yes: See Trametes hirsuta. No: Continue.

5) Does the cap lack starkly contrasting color zones (are the zones merely textural, or do they represent subtle shades of the same color)? Yes: See Trametes pubescens. No: Continue.

6) Is the fresh mushroom rigid and hard, or thin and flexible? Rigid and hard: See Trametes ochracea. Thin and flexible: Totally True Turkey Tail. [source]

Benefits
 Turkey tail has antioxidant activity, boosts immune response, and is considered an adjunctive treatment in cancer chemotherapy. Clinical research with PSK began around 1970 and has focused on its immunotherapeutic efficacy in stomach, colorectal, esophageal, nasopharyngeal, lung, and breast cancers. Overall, the polysaccharides in PSK reportedly increase gamma-interferon production, interleukin-2 production, and T-cell proliferation, therefore improving immune system functioning. Other studies have focused on the antimicrobial, antiviral, and antioxidant properties of PSK.  [*]

 Science is showing that Turkey Tail mushroom holds an arsenal of cancer-blasting compounds. Two polysaccharide complexes in Turkey Tail are getting a great deal of scientific attention, PSK (or "Kreskin") and PSP, making it the most extensively researched of all medicinal mushrooms with large scale clinical trials. In addition to breast cancer, Turkey Tail has been found to hold promise for other cancers, including stomach, colorectal, lung, esophageal, nasopharyngeal, cervical, and uterine. PSP has been shown to significantly enhance immune status in 70 to 97 percent of cancer patients. Turkey tail is also being used to treat many different infections, including aspergillus niger, Candida albicans, E. coli, HIV, Herpes, and streptococcus pneumonia, and is hepatoprotective. It may also be useful for CFIDS. [*]

 Turkey tail targets chronic illnesses, which include many types of cancers.  Studies have even shown that turkey tail can regenerate damaged bone marrow.  As well as treating human cancers, it is also used in veterinary medicine to treat canine cancer.  Strongly antioxidant, turkey tail strengthens the immune system, increases energy, and delivers pain relief with no ill side effects.  It also reduces phlegm, combats respiratory ailments, poor digestion, urinary infections, inflammation, liver ailments, and hepatitis B. [*]  

Preparation
I mix turkey tails and reishi and they do well as a hot water extract, I just let them simmer a good long time (couple hours). If we eat the whole fruit we grind and cap it up (2-3 "00" capsules 2-3 times/day), but it equals about a fat teaspoon 2-3 times/day. 3x3 for infections, illness and 2x2 for regular use... I make my extracts by swimming the mushies in vodka for a week, saving off the top clear for a preservative and reducing the rest in hot water (crockpot) for about 24 hours. I add the extra vodka in small amounts along the way to evaporate it and keep the goodies, I only save about 10% worth for preservative. We have to keep them in the fridge when made this way but they last at least 3 years that we know of. I use about a pound of each mushroom per gallon in a two mushroom extract. The dose is about 4cc for 150lb person with the extract. [*]

Dry your turkey tails pore side up in the direct sunlight for maximum Vit. D - provitamin D2 occurring as ergosterol - Stamets demonstrated that drying the vit D mushrooms this way exponentially increased Vit. D. We chop in a coffee grinder and sift through a wire mesh - the fine goes to caps and the coarse goes to extract. Turkey tails dry and store very well as do all the woodeater mushrooms. If I were making a single mushroom extract I would use at least a pound/gal if not 1.5lb - you want a good, potent item. Fine chopping them as with a coffee grinder is a lot less messy than powder and powdering is not needed owing to the length of the extraction time. If you let your crockpot evap down to 3/4 gallon or less then you have room for a second "wash" of your mushrooms which is just pouring off the first extract, adding some fresh water to the mushrooms and simmering that 30 minutes so you get more out of the mushrooms, then strain and combine. During the crockpot phase the heavier water is forcing the vodka out and the heat is evaporating it. You want to replace volume with water but not too much as you want it reduced as close to the finishing volume as possible. You can run it on high to heat up but should turn it down to low and run it there for the extraction. [ * ] [ * ] n a big stock pot, add:

• a large handful of nettles
• a large handful of fresh dandelion roots, leaves & flowers
• fresh chopped blackberry leaves
• fresh chopped yellow dock root
• a sprig of young horsetail
• a handful of cleavers
• good pinch of dried calendula blossoms
• a bit of kelp, nori (or whatever seaweed you have around)
• pinch of hawthorn berries (and leaves/flowers if you have them)
• good 4-fingered pinch of sliced dry or fresh Turkey Tail mushrooms

Cook on medium until the brew reaches a light boil. Simmer for several hours. I usually let the liquid reduce by half. Strain it–you’ll have this dark, bitter liquid. Add black berry juice, molasses & honey until it’s sweet enough for you. I like to add a little good-quality brandy to help preserve it. Keep it in the fridge, but consume it within 3 months. I take a few tablespoons daily. [*]

The usual dose is 2 to 3 grams of dried, powdered turkey tail mushrooms three times per day, either mixed into food or put into capsules. [*]

Dosage: 
Tea: Up to 20 g. of mushroom in tea 3x daily. 
Tonic: 1 cube twice daily. 
Tincture: 1 tsp. twice daily. [*]  

Tincturing Medicinal Mushrooms: The Double Extraction Process
Mushroom tinctures are made using a double-extraction technique. First, the alcohol extracts the constituents that are not soluble in water, like sterols & terpenes. After the mushrooms have been extracted in alcohol, it goes through a hot water extraction or decoction process to extract the beta-glucans, proteoglycans, and other immune-supporting polysaccharides.
The below steps outline the double extraction process using the folk method of tincturing.

Part 1: Alcohol extraction Break the fruitbodies up into the smallest pieces possible. This makes for a larger surface area and thorough extraction. It’s easier to do this while they’re still fresh before drying.

1. Fill a quart or half-gallon canning jar halfway with the dried mushroom.
2. Add the vodka, filling the jar to the top. Label it!
3. Cap the jar and keep it in a warm, dark place. Agitate daily.
4. After about a month, strain.

Part 2: Hot water extraction

1. Take the alcohol-soaked mushroom pieces that are left over after straining (called the marc) and put them in a pot. Cover them with water.
2. Simmer for 2 hours. The water will evaporate throughout this time.
3. Allow the tea to cool before you strain it. Discard all the solids but save the water.
4. Add this water to an equal amount of the alcohol extract. This gives you an extract that’s 25% alcohol, as the vodka was 100 proof to begin with (50% water/50% alcohol).

You may need to do some measuring before you boil the water to make sure you have enough. Gauge the amount of liquid used in your first alcohol tincture and boil at least triple that amount of water for the hot water extraction. It may seem like a lot but it will reduce (you can always keep boiling if it doesn’t). Suggested use varies depending on the size of the person and the strength of the tincture. A good standard amount is 1/2 of a teaspoon taken 2–3x a day. It should keep for about 2 years. And as always, store in a cool place in dark-colored bottles away from direct sunlight. [*]