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