Here’s how one of my favorite ingredients is made: Raw (virgin) coconut oil – from fresh picked coconuts!
Who cares about Roses? With a reputation for being fussy and needy in the garden, I sure didn’t. The tough, hardy ones that take care of themselves (you know, the weeds) are more my style.
But you almost can’t pick up an herbal medicine book and certainly won’t find an herbal cosmetic book that doesn’t include Rose, so a few years back I made a token planting of 1 sprout each of 3 old-fashioned varieties: Apothecary’s Rose (Rosa gallica ‘Officinalis’), Rosa Mundi (Rosa gallica ‘Versicolor’), and Rugosa Rose (Rosa rugosa ‘Alba’).
These sweet shrubs turned out to be anything but fussy! Almost a little too robust, the Gallicas throw seed and are having a go at becoming a hedge while the Rugosa sends out runners in every direction! I didn’t pay much attention to them, though, until last Summer.
It was the bees I noticed first. There are so many bees working these flowers it’s actually noisy! Then, the aroma caught me. All throughout the garden I could smell those Roses. Suddenly, I was in love.
I’d only dabbled with Rose in salves and perfumes, so I gathered as many petals as I could in anticipation of Winter experiments: Oils and balms, tinctures and elixirs. Infused into aloe vera, witch hazel, apple cider vinegar. Whatever I could think of!
Today my herbal pantry shelves are brimming with rosy goodness and I can’t figure out how I ever lived without it. “Queen of the Garden” as nickname makes sense to me now.
Though I did intend to clip them back this Spring, I’ve decided instead to let the Roses run wild. Wonder who will be happier with the overflow this Summer, me or the bees….
Roses used topically are wonderful for the skin. And not only for beauty. Rose is a revered healer of wounds and important first aid plant 🙂
Rose flowers: anti-bacterial, anti-depressant, anti-fungal, anti-inflammatory, anti-spetic, anti-viral, aphrodisiac, astringent, cardiotonic, decongestant, expectorant, hemostatic, laxative, sedative
Rose hips: anti-bacterial, anti-inflammatory, anti-oxident, anti-viral, astringent, cardiotonic, laxative, nutritive, tonic, high in vitamin C
You might be tempted to beeline into the Wellness Department when looking for a remedy, but some of the best herbal medicine can actually be found hiding out in the Produce Department (or maybe in your own garden!).
Culinary herbs not only offer us nutrition (they’re loaded with vitamins and minerals) and help with the important job of digesting and assimilating our food, they also make good medicine.
Basil, Chives, Cilantro, Dill, Garlic, Ginger, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Thyme, and Turmeric – herbs you already know and use – have many medicinal properties.
Basil: antibacterial, antiviral
Chives: anthelmintic, antibacterial, antioxidant
Cilantro: antibacterial, anti-fungal, anti-inflammatory
Dill: antibacterial, antioxidant
Garlic: anthelmintic, antibacterial, anti-fungal, antioxidant
Ginger: antibacterial, anti-fungal, anti-inflammatory, antioxidant, antiviral
Marjoram: antibacterial, anti-inflammatory, antioxidant
Mint: antibacterial, anti-inflammatory, antioxidant, anti-parasitic, antiseptic
Oregano: antibacterial, anti-fungal, antioxidant antiviral
Parsley: anti-inflammatory, antioxidant
Rosemary: antibacterial, anti-fungal, antioxidant
Sage: antibacterial, anticatarrhal, anti-fungal, anti-inflammatory, antioxidant, antiviral
Thyme: anthelmintic, antibacterial, anticatarrhal, anti-fungal, antioxidant, antiviral
Turmeric: antibacterial, anti-inflammatory, antioxidant
But don’t wait until you’re already sick! Adding more herbs to your diet is preventative medicine, and is as easy as using a slightly heavier hand in your favorite recipe. Taking my cue from herbalist Susun Weed, I add herbs by the handful instead of teaspoonful.
My cooking sure has gotten alot more interesting! Nice to know, too, that it’s got an antibacterial, antioxidant, and antiviral punch.
Of course, you might want to experiment slowly with this. But don’t be afraid to experiment! Using different combinations of herbs, as well as more quantity, has turned my everyday eating into gastronomic adventure 🙂
(When using fresh herbs, use about twice as much as you would dried.)
Another trick I learned from herbalist Kami McBride. She recommends keeping herb blends and single herbs in a shaker right on the table with the salt and pepper. When they’re close at hand, she reasons, you’ll use them more often. Worked for me!
When it comes to herbal condiments though, my favorite is pesto. I like Basil pesto best, but only when it’s made from fresh Basil. Not always an option outside of summertime here in Massachusetts.
So during the “off-season”, I raid the Produce Department for their fresh leafy greens like Arugula, Lettuce, Chard and Kale, and blend those up with whatever fresh herbs are available.
Cilantro and Parsley work really well. You could try Rosemary and Sage too. And don’t forget to add some garlic!
For even more gourmet flair, infuse your herbs into olive or coconut oil. Herbal oils make great jumping off points for lots of recipes.
Oil infusions are perfect for salad dressings, marinades and sautéing. They can also be used for massage or bath oils, and are the base for ointments, salves, and creams.
Made with dried herbs, your infused oil should have a shelf-life of about one year. (Oils made with fresh plants have a much shorter time before they spoil. You might even want to keep these refrigerated for the longest shelf-life possible.)
Basic Oil Infusion Recipe, Simpler’s Method
1 part dried herb
2 parts oil
(a “part” is whatever unit of measure you’re using- if it’s a cup, then the recipe is 1 cup dried herb to 2 cups oil, if it’s a teaspoon, it’s 1 tsp. dried herb in 2 tsp. oil)
Solar-Infused: Put herb in glass Mason jar and add oil. Cover and leave in a warm, dry place for 2 weeks (this can be in the sun, but doesn’t have to be). Shake daily. Strain herbs from oil using cheesecloth or muslin. Then add another batch of herbs to oil and let sit for another 2 weeks. Strain out herbs and bottle oil.
Double Boiler: Put herbs and oil in double boiler and bring to a gentle simmer. Keep on low heat for 1-2 hours. *Keep an eye on it to make sure oil doesn’t overheat and scorch. Strain through cheesecloth or muslin and bottle.
(I add the spent herbs to my compost pile.)
Try 2 parts Rosemary with 1 part each Basil & Thyme for your herb blend. This oil would be perfect for:
– Dipping bread
- On pasta
- Marinating tofu
- Hot Oil Treatment for hair & scalp
- Massage Oil for aching muscles & sore joints
So jazz your taste buds and herb up your food! More than just adding flavor, it contributes to overall health and vitality, boosts immunity, and can heal illness should it happen to come down the pike.
(Written for my local food co-op, River Valley Market – Originally published in their Spring 2012 Newsletter)
I’m not kidding when I say I’m eco-neurotic. I worry about everything I do and use, and how my actions impact everything I’m connected to. Perhaps this comes from gardening. When you garden, you learn to pay attention to all the connections of the plants: the soil and worms, the insects, birds and other animals, the wind, sun, and water.
(And you don’t have to be a climate scientist to understand that everyone and everything on this planet is connected and is in trouble. Pollution is out of control and humans are racing to cover any remaining bit of green with plastic and concrete!)
Many popular herbs are becoming endangered, and we all have to do our part to protect them. So I’m always glad to learn of a more conservative way to use the herbs I love.
Though the book may say to use the root, it’s very often true that you can use the aerial parts of the plant instead (like with echinacea and marshmallow). And why kill a plant unnecessarily?
On the December 8th episode of the radio show “The Herbal Highway”, I learned a new one: Goldenseal! Yes! You don’t need the root- the leaf works just as well.
Until now, I’ve avoided using sweet almond oil because it’s on the hit list for people with nut allergies (although someone with a nut allergy won’t necessarily be allergic to nut oil in a topical product- I just try to err on the side of caution).
But when developing my new Skin Serums, it was hard to find another oil as light-textured, as penetrating and well-absorbed as almond oil is. It feels and smells wonderful!
Sweet almond oil is a rich source of vitamins A and E, and has a long history of use in body care. It moisturizes and soothes skin, and is beneficial for all skin types. It’s also fabulous for your hair, nourishing hair and smoothing hair cuticles.
One of the things I love best about almond oil is that it’s as good used “straight” as it is blended with other oils. It brings its soft, satiny qualities to all my serums while remaining non-greasy feeling.
I’m really excited to have this “best-known beauty secret” added to my herbal pantry at last!
With one hesitation- While I am glad that I can source almond oil that comes from the U.S.,
the pollination of California’s almonds is the largest annual managed pollination event in the world, with close to one million hives (nearly half of all beehives in the USA) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event. (Wikipedia)
This practice is one cause of colony collapse disorder. As much as I want to support our farmers, I cannot in good conscience use a product that is so harmful to bees.
I’ll continue this conversation in another post and welcome any comments you have….
Eco-Conscious? I’m Eco-Neurotic! I worry about each and every ingredient used in my skin and body care just like I worry about each and every ingredient that goes in my food.
(And to keep going with the food analogy…. ) I worry about these ingredients from soup to nuts: where they came from, how they were grown and harvested, how they were stored, etc.
So I spend alot of time researching. Unfortunately, it’s a moving target.
I stopped using rosewood essential oil and substituted ho wood essential oil when I learned of rosewood’s endangered status. But like so many trees and plants today, ho wood is suffering from over exploitation and habitat destruction, and is now also considered threatened.
Ditto for amyris essential oil, which I use to substitute for sandalwood.
(check out “Unethical Use of Rare and Threatened Plant and Animal Products in the Aroma Industry” by Tony Burfiel)
The plight of animals in the beauty industry is well known. Legislators consistently let us down when it comes to animal cruelty. The much-lauded “Safe Cosmetics Act of 2011” does little to live up to its name and will likely result in even more animal testing.
These things could, and do, drive me crazy. Sometimes I feel like I’ve hit the wall, but I can’t give up.
An overwhelming majority of people say they would choose natural, cruelty-free products if they were more available. I’m dedicated to helping create this reality 🙂