Healthy
Herbs For Your Garden
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.
An Aside
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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