Rose Hips

Rose Hips or fruits of different species of the rose plant have always had a significant place in natural medicine.   They were long official in the Pritish Pharmacopceia for refrigerant and astringent properties, but have been discarded and only used in medicine to prepare the confection of hips used in conjunction with other drugs, the pulp being separated from the skin and hairy seeds and beaten up with sugar. It is astringent and considered strengthening to the stomach and useful in diarrhoea and dysentery, allaying thirst, and for its pectoral qualities good for coughs and spitting of blood. 

An ingredient in Vitalerbs, Rose Hips, are part of  the herbal vitamin/mineral blend that we use for all here; both two and four legged.  Compare the nutritional content of oranges to rose hips and you will find that rose hips contain 25 percent more iron, 20 to 40 percent more Vitamin C (depending upon variety), 25 times the Vitamin A, and 28 percent more calcium.  Owing to the high intensity of ascorbic acid present in them, the rose hips stimulating tart taste that is very much fruit-like. Chemical analysis of the rose hips has shown that they contain 0.5 to 1.7 percent vitamin C.   
In addition, rose hips are a rich source of bioflavanoids, pectin, Vitamin E, selenium, manganese, and the B-complex vitamins. Rose hips also contain trace amounts of magnesium, potassium, sulfur and silicon.  Herbal Legacy reports that Rose hips strengthens the circulatory system, capillaries and connective tissue. The astringent properties help to reduce inflamed tissue. 

Long ago, people thought the rose hips to be sacred. This is corroborated from the fact that during the Middle Ages, the rosary of the Catholics was made from rose hips and hence they were called rosary. These rosaries were used to count the prayers as they were also being said. Even today, the beads of the rosary used by the Catholics resemble the rose hips and like the fruits of different species of the rose plant, these modern-day beads are also smooth and elongated in appearance. 

Rose hips were long official in the Pritish Pharmacopceia for refrigerant and astringent properties, but have been discarded and only used in medicine to prepare the confection of hips used in conjunction with other drugs, the pulp being separated from the skin and hairy seeds and beaten up with sugar. It is astringent and considered strengthening to the stomach and useful in diarrhoea and dysentery, allaying thirst, and for its pectoral qualities good for coughs and spitting of blood.

Culpepper states that the hips are 'grateful to the taste and a considerable restorative, fitly given to consumptive persons, the conserve being proper in all distempers of the breast and in coughs and tickling rheums' and that it has 'a binding effect and helps digestion.' He also states that 'the pulp of the hips dried and powdered is used in drink to break the stone and to ease and help the colic.' The constituents of rose hips are malic and citric acids, sugar and small quantities of tannin, resin, wax, malates, citrates and other salts.

Wild roses grow throughout the world. There are literally thousands of varieties worldwide and most have been part of the human diet. In fact, it is difficult to find an area of the world or a temperature zone—barring parts of the Antarctic and the Sahara Desert—where wild roses don't grow.
 
When wild-crafting, the color of rose hips varies from dark red to bright scarlet. Their shapes and sizes differ too. While some of the rose hips may be ovoid in appearance, there are others that are pear-shaped. Basically, the rose hips are collected from the variety of rose plant after the first freeze.It is important to note that compared to the hybrids, it is generally easier to take care of the Heritage species of the rose plant. In addition, the original species of the rose also generate more tender and fleshy hips that are best for consumption. If you intend to use the rose for culinary as well as decorative purposes, you should go for the original species of the rose and cultivate them in your garden. On the other hand, if you fancy the climbing variety of the rose and also want them to fruit generously, never ever trim or prune the plants soon after their blossoming season in summer.

It may be mentioned here that if not harvested, the rose hips generally remain on the plant all through the early part of the winter or till the birds, rabbits and field rodents have either eaten them up or stored them somewhere for future use.

Rose hips may be used fresh or dried. To dry them, discard any with discoloration then rinse in cold water, pat dry, and spread on a wax paper-lined cookie sheet. It takes a couple of weeks for them to dry. They will be darker in color, hard, and semi-wrinkly. Rub off any stems or remaining blossom ends. Pour them into jars for storage in a dark pantry or cupboard.

Nutritional Value: Ash 6.8%, Calcium 810 mg, Calories 0.68/gm, Chromium 0.18 mg, Cobalt 0.23 mg, Crude Fiber 30.0%, Dietary Fiber 44.0%, Fat 1.9%, Magnesium 139mg,  Manganese 0.40mg, Niacin 6.80mg, Phosphorus 256mg, Potassium 827mg,  Protein 13.3%, Riboflavin 0.72mg, Selenium 0.21mg, Thiamine 0.38mg, Tin 2.2mg, Vita A 7,015iu, and Vita C 740mg per 100 grams.

Resources:

• Dr. John R. Christopher's http://www.herballegacy.com
• 'Culpeper's Complete Herbal'  by Culpeper Nicholas Culpeper 
• 'Gather rose hips for health' by Gail Butler
• A Modern Herbal's http://botanical.com

Goldenseal (Hydrastis canadensis)

DESCRIPTION:  It is a small perennial herb, with a horizontal, irregularly knotted, bright yellow root-stock, from 1/4 inch to 3/4 inch thick, giving off slender roots below and marked with scars of the flower-stems of previous years. The flowering stem, which is pushed up early in the spring, is from 6 to 12 inches high, erect, cylindrical, hairy, with downward-pointing hairs, especially above, surrounded at the base with a few short, brown scales. It bears two prominently-veined and wrinkled, dark green, hairy leaves, placed high up, the lower one stalked, the upper stalkless, roundish in outline, but palmately cut into 5 to 7 lobes, the margins irregularly and finely toothed. There is one solitary radical leaf on a long foot-stalk, similar in form to the stem leaves, but larger, when full-grown being about 9 inches across.

The flower, which is produced in April, is solitary, terminal, erect, small, with three small greenish-white sepals, falling away immediately after expansion, no petals and numerous stamens. The fruit is a head of small, fleshy, oblong, crimson berries, tipped with the persistent styles and containing one or two hard black, shining seeds. It is ripe in July and has much the appearance of a Raspberry (whence the name 'Ground Raspberry'), but is not edible.

Golden Seal belongs to the Buttercup family, Ranunculaceae, though its leaves and fruit somewhat resemble those of the Raspberry and the Rubus genus generally.

HISTORY:  American Indians used goldenseal as a medication for inflammatory internal conditions such as respiratory, digestive and genito-urinary tract inflammation induced by allergy or infection. The Cherokee used the roots as a wash for local inflammations, a decoction for general debility, dyspepsia, and to improve appetite. The Iroquois used a decoction of the root for whooping cough, diarrhea, liver disease, fever, sour stomach, flatulence, pneumonia, earache, with whiskey for heart trouble and a wash for sore eyes.

It was not until 1798 that its medicinal virtues began to attract attention. From then on its reputation as a powerful healing herb spread, both in England and America, and by about 1850 it had became an important article of commerce. It was popularly used as a bitter stomach digestive (to help stimulate digestion and improve appetite), to treat skin inflammations, and those of the eyes such as conjunctivitis. It was also used for inflammation of the mucous membranes of the throat and digestive system. It?s traditional uses also include the treatment of peptic ulcers, gastritis, dyspepsia and colitis. It is said to stimulate appetite and generally have a toning effect on the whole body has also been used for anorexia nervosa. It is also said to be effective for treatment of catarrhal conditions of the upper respiratory tract and inflammations of the urinary tract.

COMMON NAMES:  Eye Root, Goldenseal, Ground Raspberry, Indian Dye, Indian Turmeric, Jaundice Root, Orange Root, Yellow Puccoon, Yellow Root

LIFE CYCLE: Perennial, Zones 5-8.

HEIGHT: 12"

LIGHT/SOIL REQUIREMENTS: Goldenseal grows best in its natural habitat under a hardwood canopy with at least 75 % shade, comprised preferably of oak, maple, sycamore, or basswood trees. Avoid pine, spruce, hemlock, red cedar, and other conifers due to their shallow root systems (which compete with goldenseal for nutrients). You can also use artificial shade if you pref er to grow the plant as a row crop.

A system that works well is wood lath or slat shade frames erected over the beds and supported by a framework of strong poles tall enough to walk under. The laths or slats are nailed so that about ⅔-¾ of the direct sunlight is prevented from reaching the plants. In certain home garden situations, you can also plant goldenseal close to the shady north side of the house. Goldenseal prefers a light loam soil that has high humus content and a pH of 5.5-6.5. Work the beds six inches deep, raising the center of the beds to prevent water from collecting around the plants. Amend heavy or clay soils with leaf mold (rotting hardwood tree leaves) or well-decomposed compost to lighten the soil and improve the drainage. Good drainage is critical to ensure healthy goldenseal plants.

CULTURE:  Plant spacing depends on how long you intend to leave plants in the ground before harvesting. Older plants will develop larger roots and require more space. If you intend to harvest after three years of growth, space the plants 6" apart in rows that are 8" a  part; after four years, plant 8" by 8"; more than four years, plant 8" by 10". Cover the rootstock with 2" of soil. Keep well-weeded, but take care in weeding around young plants to avoid disturbing the roots. Once goldenseal is well established, apply mulch to prevent weed growth.

HARVEST:  Plants grown from root divisions may  be harvested after three to five years of growth. Harvest roots in the fall (September or October) after the tops have died back. Clean roots thoroughly by washing, being careful not to remove any rootlets.  Place roots in a single layer and dry on screens in a warm, but not hot (maximum of 100° F/38 C), ventilated place that is out of direct sunlight. Expect a drying time of about 15 to 30 days.

MEDICINAL BENEFITS:  Goldenseal's numerous uses are attributed to its antibiotic, anti-inflammatory and astringent properties. It soothes irritated mucus membranes aiding the eyes, ears, nose and throat. Taken at the first signs of respiratory problems, colds or flu, Goldenseal helps can help to prevent further symptoms from developing. It has also been used to help reduce fevers, and relive congestion and excess mucous.

Goldenseal cleanses and promotes healthy glandular functions by increasing bile flow and digestive enzymes, therefore regulating healthy liver and spleen functions. It can relieve constipation and may also be used to treat infections of the bladder and intestines as well.

Goldenseal contains calcium, iron, manganese, vitamin A, vitamin C, vitamin E, B-complex, and other nutrients and minerals. The roots and rhizomes of goldenseal contain many isoquinoline alkaloids, including hydrastine, berberine, canadine, canadaline, and l-hydrastine as well as traces of essential oil, fatty oil and resin. It is believed that the high content of these alkaloids gives its antibiotic, anti-infective and immune stimulating qualities.

In particular it is the alkaloid berberine that is most likely responsible for Goldenseal's effectiveness against bacteria, protozoa, fungi, Streptococci and it also promotes easier removal of the bacteria by inhibiting their ability to adhere to tissue surfaces. Berberine is also anti-fungal and strongly anti-diarrheal. It aids against the infection of mucous membranes such as the lining of the oral cavity, throat, sinus, bronchi, genito-urinary tract and gastrointestinal tract. Clinical studies have shown it is effective in the treatment of diarrhea cause by E. coli (traveller's diarrhea), Shigella dysenteriae (shigellosis), salmonella paratyphi (food poisoning), giardia lamblia (giardiasis), and vibrio cholerae (cholera).

Goldenseal may also help with allergic rhinitis, hay fever, laryngitis, hepatitis, cystitis, and alcoholic liver disease.

It has proven its value in cases of diarrhea and haemorrhoids. Its astringent properties have also been employed in cases of excessive menstruation and internal bleeding. Externally, a wash can be prepared to treat skin conditions such as eczema and ringworm, as well as wounds and badly healing sores, or used as drops in cases of earache and conjunctivitis. The decoction is also said to be effective as a douche to treat trichomonas and thrush. As a gargle it can be employed in cases of gum infections and sore throats. The application of a paste or poultice containing goldenseal root is sometimes recommended for boils, abscesses and carbuncles on the grounds that Goldenseal helps to kill bacteria and reduce inflammation.

MEDICINAL WARNINGS:  Goldenseal stimulates contraction of the uterus and thus should be avoided during pregnancy.

NUTRITIONAL  VALUE: Aluminum  32.5, Ash 6.6%, Calcium 297 mg, Calories 0.58/gm, Chromium 0.09 mg, Cobalt 1.53 mg, Crude Fiber 12.3%, Dietry Fiber 32.9%, Fat 2.3%, Iron 6.1mg, Magnesium 294mg,  Manganese 0.85mg, Niacin 6.20mg, Phosphorus 123mg, Potassium 618mg,  Protein 11.2%, Riboflavin 0.20mg, Selenium 0.10mg, Thiamine 0.26mg, Tin 0.93mg, Vita A 491iu, Vita C 68.1mg, and Zinc 0.16mg per 100 grams.
   
MYSTICAL:  With a masculine gender, Goldenseal's magical properties are tied to Healing and Money.  Goldenseal is bound to the element Fire and there is some debate over which planet it may be aligned to; Venus or the Sun.  It is an herb of attraction, and is used in spells, rituals, and candle magick to attract money, wealth, success, prosperity, and before embarking on business dealings and financial matters by sprinkling some onto the base of a gold or green candle. It is also suggested you wear some in an amulet around your check or upon your wrist.  It is recommended that Goldenseal is burned as an incense to deepen mediation. Sprinkle some dried goldenseal in your cleansing water to purify your home nad release negativity. Lastly, it can be used in just about any charm or spell to increase the power of that spell.


RESOURCES:

Johnny's Selected Seeds:  Sells two-year old root divisions.

Prairie Moon Nursery:  Sells seeds and roots.
 

A Look Inside a Clove

Garlic contains an array of nutrients!

Wildcrafting: White Snakeroot

White Snakeroot 

 (Eupatorium rugosum) 

     

Native Woodland Wildflower 

Poisonous

Requirements:

Soil Type - Rich wodland
Soil ph - Neutral
Water - Moist
Light - Shade

 Characteristics:

Height Average: 2 - 5 ft.
Flower Colors:  White 

Time of Bloom: Summer/Fall; July, Aug, Sep &  Oct

Root System: Fibrous, branched roots & tough, knotty rhizomes (horizontal underground stems).

HISTORY: 

White Snakeroot was the cause of "Milk Sickness" in many parts of the early frontier.  It is thought to have caused more deaths than any other disease of the time. Cows eat the plant, secrete a poison, tremetol, into their milk.  The cattle would develop the sickness called "trembles". Abraham Lincoln's Mother died from "Milk Sickness".  Large numbers of early pioneers died from this disease and, not knowing the cause, blamed it on "cursed land" and would move elsewhere.  The confusion over the cause of "Milk Sickness continued up to the 1900's.
 

Dr. Anna Pierce Hobbs Bixby is credited with identifying the plant in the 1830s. However, she was unable to determine the precise cause until she was shown the White Snakeroot by a medicine woman of the Shawnee tribe. The Shawnee woman's name is lost to history, but she and her people would have had deep knowledge of the herbs and plants in the area. One of the first wildcrafter's of North America.

PARTS AND USES THEREOF:

Leaves:  Dry into smudge sticks and the smoke from burning can be  used to revive unconscious people.

Roots:  Root tea used for diarrhea, kidney stones, and fever. Root poultice used to treat snakebites.

NOTE: I will add a picture of the flowers once it starts blooming.

Wildcrafting: Plantain

Did you know you can do wildcrafting in your own yard!?

Apparently this weed that I have been mowing over every week is Plantain... 

A very valuable herb. 

 

Plantain, one of the most widespread 'weeds' around  the world, is a first-choice remedy for many ailments. It is safe and effective, for most skin type issues such as  bee stings, bleeding, cuts, bruises, bug bites, hemorroids, and itchy skin. Its ability to draw out infection - as well as splinters and even glass shards - is rumored to be especially remarkable. A cup of strong Plantain tea is said to quell the worst indigestion, and a small wad of chewed leaf placed next to the gum will quiet a painful toothache until it can be attended to. I have been told by my Totally Natural Goat's group that the easiest way to make a plantain poultice is to chew up the leaf, put it on the wound, and cover it  with something to hold it in place for at least 30 minutes. I read somewhere else that the saliva actually contains many antibacterial properties (which may be why animals lick their wounds). If a 'spit poultice' is not for you, you can chop plantain with a knife or in the blender with a coconut oil, extra virgin olive oil or little water.

A simple ointment, made with an olive oil extract of fresh Plantain and a little beeswax is a very good general purpose remedy for many skin ailments, and is especially helpful with diaper rash. Plantain may also be used as in juice, tea,  tincture, wash, gargle and syrup form.

Nutritionally, plantain is equally amazing. Related to spinach, plantain leaves are rich in iron and vitamins A and C. Plantain may be eaten uncooked, but adult leaves tend to be stringy, and seedpods are a bit tough. Preparation is as simple as boiling washed plants until tender, then serving the leaves as you would spinach, or the seedpods as you might green beans or asparagus. A little apple cider vinegar helps enliven the taste of cooked leaves, and serve them hot with butter, salt and pepper. Seedpods are said to be good in stews, soups and stir-fries, or with melted cheese over them.

  

Resources:

http://www.motherearthnews.com/

http://www.herballegacy.com/Plantain_Ahlborn.html