Healthy Herbs For
For those who are fortunate enough to have garden space, many of the most potent healing herbs are the easiest to grow, in an outdoor plot, balcony pots or small areas. Herbs which aid in curing colds, high blood pressure, energy drain, congestion, headaches and other common ailments are all hardy and with a minimal amount of work, can be abundant and healthy in your garden this summer. Some of the following examples may be used in teas, light oils, direct cooking (although cooking herbs greatly reduces their viable medicinal properties) and raw in salads and sandwiches.
(Note: Never take only one source into account when using herbs as a natural medicine. There are so many resources available both online and off, you should always research what you intend to use with at least three sources. Draw your own conclusion from your research. For the maximum efficiency from any herb, drink plenty of fresh purified or spring water. Herbs are circulated through the system as a fresher agent when aided by a steady supply of fresh water to the body.)
Garlic - Appropriately placed at the top of the list, garlic has potencies so significant in reducing cholesterol, boosting the immune system and lowering blood pressure that studies are ongoing and funded on a regular basis. Garlic grows well and abundantly in light areas, although full sun can often weaken the greens (succulent stalks which remain above ground). Greens can be chopped into salads, used as a flavorful garnish in soups, breads, stews, etc., and dried as a cooking herb and stored away. Garlic is a favorite of old tales of repelling vampires and creatures of the night. Knowing there is always a grain of truth to these old stories, because garlic boosts the immune system and strengthens the blood, doesn’t it seem logical that it might be just the thing for someone suffering from acute chronic anemia?
Thyme - A gentle and potent expectorant during colds, bronchial infections and congestion, thyme offers a mild yet earthy flavor to most main courses. A touch too strong for use raw and in a salad, it pulls out the flavor of the other herbs in a stew or potage. For use on congestion, brew on teaspoon of chopped raw thyme in a cup of boiling water. Cover the tea as it is steeping to prevent loss of the potent steam. For added help in expectorating, breath the steam into the lungs. No harmful side effects have been detected in normal to above normal usage.
Echinacea - A hardy herb that thrives in semi-moist and rich soil. Six to eight hours of sun is more than sufficient. Echinacea is widely used for symptoms due to colds and as a preventative to boost the immune system. In its tincture form, it also aids in “womens’ symptoms” such as pms, tiredness and poor circulation.
Dill - One of the most potent herbs for gastro-intestinal disorders, Dill grows quickly from seed, often taking over a large patch of the garden. Thinning the patch around the edges will keep it contained. Thinning in the inner area will enable dill’s leafy succulent and lacey leaves to spread out and become fuller. The head of the dill plant is the part you want to cut immediately at it’s flower. Submerge it in a pretty bottle and fill it with a light vegetable oil for cooking, or mild vinegar for salads.
Alfalfa - Very easy to grow, Alfalfa aids in the symptoms related to diabetes, arthritis and as a blood purifier. A mild stimulant effect, it can be used in teas, eaten raw on salads, used in many vegetarian dishes such as spinach lasagna. Eight essential amino acids are found in Alfalfa. It is a good diuretic and reduces and often eliminates infections of the urinary tract.
Not generally grown in a domestic garden, dandelion if harvested from a pesticide and chemical free field is perhaps the number one aid in anemia and low hemoglobin. Garlic is a fine blood stimulant, but Dandelion contains high amounts of iron. Absorbable iron not found in red meat sources. More absorbable than its flesh-based counterpart, dandelion produces strengthened red blood cells. Harvest only the single stem plants just at flowering. Use the leaves in salads, and brew into teas. Dry and powder for capsules or add a teaspoon to soups and veggie dishes.
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