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Herbs
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Herbalists Notes
Most of us involved in herbal medicine have
a deep appreciation with the earth, and this attitude was share by most indigenous peoples of the world, and those who lived
off the land. Today, when you look all around you, what do you see? There seems to be a lack of consciousness in regards to Mother Earth and most of your outdoor activities
means witnessing trash thrown into our lakes and forests. Most people also feel
disconnected with nature due to lack of exposure to it. In reality, herbal medicine is all around us, and every herb has its
specific purpose, some of which are in our very own gardens and kitchens. Organic
herbalism is the language for understanding plants, their properties and their uses.
To our dismay, allopathic medicine as well as, Western herbalism has come to be too dependent on scientific analysis,
which can be useful, as a premise for understanding them, but there is simply no substitute for this language.
Herb
Uses:
Here we will take an overview
of some of the herbs actions and uses. Herbs serve as foods in many ways because
they contain vitamins and minerals and can be helpful in any diet and lifestyle modification program. There are many categories of herbs to choose from, as well as herbs from different healing systems such
as, Ayurveda, Unani, Tibetan, Chinese and Western herbs and we will explore some of these different kinds of herbs. We will cover at least three new herbs monthly, but first; lets take a look into the common spice rack,
which is a very convenient way to discover herbal medicines. Most culinary herbs
are added to foods for flavor but have a specific purpose as well. Most are spices
under the category of carminatives and digestives, which prevent and relive gas and bloating etc., therefore aiding
in the digestive process. In Ayurveda the digestive system is all important and usually
the first site of disease due to imbalanced eating habits resulting in faulty assimilation and elimination. Carminatives
also have an array of other uses. Most of these herbs are tonic, meaning
that they can be used as foods and over an extended period of time without becoming toxic to the body. Some herbs have powerful constitituents, and when used properly, work like finely tuned medicines, but
if used improperly can also have some side effects. Though they are decidedly
different from pharmaceutical drugs, its best to be under the guidance of a competent herbalist.
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Let's take a look into the Kitchen: Nature's
Medicine Chest
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More botanicals featured soon!
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| Collecting Rosemary in the Garden |
Some common herbs you may find:
Fennel Seed - widely
used in most herbal systems. Its Sanskrit name is shatapushpa and its Chinese
name is xiao hue xiang. Is a traditional remedy in Germany for children suffering from colic. Used for digestive disturbances like indigestion, bloating, gas and abdominal pain. Used with laxative herbs, it can prevent griping. Fennel is
also used in cough and colds as syrup. It is generally a very mild and safe herb
to use and is neutral in energy; neither hot nor cold.
Ginger Root - A common spice used
in Ayurveda called sunthi( the dry variety), and gan jiang in Chinese. Usually the dried root is used but can be consumed freshly grated in a tea.
It is used in the same way in Traditional Chinese medicine. It improves
digestion and prevents nausea. Used synergistically with other herbs it enhances
absorptions and prevents gastrointestinal side effects. It relaxes the muscles
controlling the digestive system. It is also a well-known anti-inflammatory and
used in arthritis. Ginger is spicy hot and pungent in energy and considered stimulating
or blood-moving.
Basil - also
called holy basil or tulsi in Sanskrit, and probably one of the most beloved plants in India. It is sacred to Lord Vishnu and his avatar Krishna. It is
said to open the heart and mind, bestow love, and be protective. Basil is a diaphoretic
or sweat inducing herb, and is therefore good for colds and flu as well as lung congestion. Basil improves absorption. It opens the nasal passages increasing prana or air/breath quality, and is
also used in promoting clarity of mind and better memory retention. Basil is
pungent and heating in energy.
Keep a plant or two of holy
basil in your house as it has a purifying effect. Basil absorbs positive ions
and energizes negative ions. It also wards off ozone from the suns rays.
Black Pepper
- Called maricha in Sanskrit and and hu jiao in Chinese. Is one of the most
renowned culinary spices. It contains alkaloid piperine that has been widely used to amplify the body's ability to absorb
nutrients contained in the food to aid the digestive process. Black Pepper is spicy and hot in enegy and therefore contraindicated
for high Pitta conditions.
Cinnamon - Is
also called twak in Sanskrit and gui in Chinese. Is often used in harmonizing the flow of circulation.
Like most digestives it kindles Agni or the digestive fire. It us medicinally used for colds and flus and for
those of Vata costitution. Like ginger it is almost a universal medicine and culinary spice and is the basis of the
Three Aromatics along with cardamom and bay leaves. Cinnamon appears in many Ayurvedic formulas. It is heating
in enegy but less likely to aggravate Pitta conditions.
Cardamom -
its Sanskrit name is ela, and sha ren in Chinese and is considered one of the safest
digestive stimulants. It kindles Agni and stimulates the mind and heart bestowing clarity. Added to milk
it neutralizes its mucus forming properties and it detoxifies caffein in coffee. According to vasant Lad, cardamom is
good for the digestive upset of children or of people with high Vata conditions and combines well with fennel. It helps
stop vomiting, belching, or acid regurgitation
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