When I think of dandelions, I always remember a story my mom tells about my Great Oma (Oma Mookie) in Germany. Oma Mookie would wait for the flowers to start blooming so she could make her famous dandelion cough syrup. My mom, her sister and brothers would spend what seemed like hours picking these little yellow flowers for Oma Mookie just so they could pretend to be ill so that she would give them a spoon full. It brings tears to my eyes when my mom tells me that I remind her so much of her grandmother, my Oma Mookie with all the medicinal remedies that I make.

We all have experienced digging these plants out of our lawns, but who knew that the little toothed leaves and golden flowers were reason to give praise as a bounty of food and medicine? All parts of the dandelion are medicinal, the leaves specifically are an excellent diuretic, and roots that are 2 years of age contain the most concentrated amounts of medicinal properties. An added benefit of this little weed is that you can even roast the roots, grind them up and use them as a substitute for coffee!

This little weed is so rich in vitamins and minerals it’s no wonder that it is now recognized all over the world as a must have in your garden as well as in your medicine chest. Being very rich in protein, magnesium, phosphorous, iron, niacin, riboflavin, magnesium, potassium and vitamins A, B ₆, C, E and K you would be crazy not to want to pick it and eat it! An amazing find was learning that the leaves contain 7,000 units of vitamin A per ounce, or 1 cup (55g) of chopped dandelion greens provides 112% of the recommended daily Vitamin A intake! With dandelion containing so many vitamins and minerals, it’s no wonder that it treats many disorders and health problems.

If you have digestion-related-ailments or you want to improve the health of your digestive organs, the dandelion is the herb to use. It also improves the health of the liver, gallbladder and kidneys, along with aiding in rectifying blood sugar problems. In other words, it is a basic blood purifier too! With dandelion’s high levels of potassium, iron and vitamin B ₆, dandelion is an excellent source to use in the treatment of anemia. It enhances the health of all other organs as well. Herbalists and Herbal Practitioners use the juice of the dandelion root for the treatment of diabetes, liver disease and other liver-related diseases such as eczema and arthritis. Finally, there is glandular activity, which is stimulated and is kicked into action with the juices of the entire plant by improving lymph drainage when mixed with other herbs such as mullein, cleavers and calendula.

Using Dandelion Plants Medicinally:

Tea– For leaf tea use one tablespoon of herb per one cup of boiled water, steep 15 minutes. Drink up to five cups a day. For root tea, combine one teaspoon per cup of cold water in a pan and then bring it to a boil. Simmer about ten minutes, then strain. Drink up to three cups a day.

Infused flower oil – Gather flowering heads on a sunny day. Pull flowers from head base and let them wilt in a basket for half a day. This will help to reduce their water content. Place flowers in a glass jar and cover with extra virgin olive oil. Make sure the oil covers the flowers entirely. If flowers are sticking about the surface they will likely mold. Cover and place in a warm spot like a sunny window, next to a heat source or outside on warm days. Occasionally open the lid and wipe off any condensation that has formed on the underside. This will help remove water from your oil. Let sit about 2 weeks. Strain with muslin cloth (see cottonwood post for photos on how to do this). Let the oil settle for several hours. Water will fall to the bottom. Pour into a clean glass jar, leaving the water part behind. Label and store in a cool dark place for up to a year. Rub on sore muscles or arthritic joints. Use is salves or as a nutritive addition to creams or body oils.

Tincture – In last issue of BE Life I wrote an article on how to make a basic tincture, here is a short version in case you missed it. I only tincture the leaf and roots of the dandelion (separately). Chop up cleaned fresh roots or leaves in small pieces, place in a jar, cover with your menstruum then cover with a tight fitting lid. Label the jar, including the date, and let sit for three weeks, shaking it occasionally. Press with muslin cloth and store the pressed tincture in a glass jar in a cool dark place. Tinctures will last 7-9 years, and do not worry about the milky substance in the tincture that falls to the bottom. This is inulin, and is a natural starchy dietary fiber; just shake the tincture before you use it.

Of course the favorite use of dandelion is still what most if not all of us did as children, picking the flowers when they have gone to seed and blowing their poufy white parachutes off into the wind. Enjoy using this wonderful herb that so many with manicured lawns consider just a pesky weed.

Now on to a few recipes with dandelions, they are greens, so they can be served as most any other leafy green. I do need to caution, the older the dandelion is, the more bitter the greens will taste if eaten raw. It is best that the larger leaves be blanched prior to using to help in removing the bitterness. The age will guide you on how it is best cooked, and of course, the younger the dandelion greens, the better they are raw for a nice wild edible green salad.

Sautéed Dandelions with Olive Oil, Lemon and Garlic

(Young to medium-aged/sized dandelion greens)

Ingredients:

• Washed dandelion greens (as many as you are planning to serve)
• Olive oil
• Minced garlic (or field garlic)
• High quality salt (I prefer Himalayan Pink or Black Lava)
• Fresh lemon

Directions:

• Heat a nice amount of olive oil, and a bit of the garlic, in a skillet.
• Once the garlic has infused into the oil, add your dandelion greens. Sauté them on medium-high until they’re nicely wilted, similar to cooking spinach. About 2-3 minutes. It’s important not to overcook the greens because you’ll lose nutrients the longer they stay on the heat.
• Once they’re finished, sprinkle just a bit of high quality salt on the greens, a little splash with some fresh lemon juice, and your side dish is complete! They’re wonderful to eat plain as a side dish this, or can be chopped and tossed with some pasta.

Sautéing dandelion greens are a great way to cook them because they keep a lot of their nutrients with this method.

Cream Dandelion Greens

(Older and large sized dandelion greens)

Ingredients:

• Washed dandelion greens (as many as you are planning to serve)
• Butter
• Flour
• Minced garlic (or field garlic)
• High quality salt (I prefer Himalayan Pink or Black Lava)
• Onion - chopped
• Cream
• Parmesan cheese

Directions:

• Fill pot with water and bring water to a boil. Drop the leaves in boiling water and leave them in for 2 minutes.
• When you boil the leaves, you’ll need to boil them twice if they are older leaves.
• Then drain the water (see below), fill pot and boil again for 2 minutes.
• While you are boiling the leaves, in a small saucepan over medium heat melt your butter and use your flour to make a nice roux.
• Slowly add the cream to your roux while whisking to combine into a nice creamy white sauce, when the sauce begins to thicken, remove from heat and set aside.
• Remove the dandelion greens from the water and set aside.
• In a skillet, add a small amount of butter, sauté the onions and garlic and then add the dandelion greens to combine the flavors.
• Add the sauce and Parmesan cheese to the skillet, simmer until blended, and add salt and white pepper to taste.

When boiling the leaves, be sure to save the remaining water from the first boil, it’s not only full of nutrients, but it also aids your digestive system, so drink up! The double-boil method will remove a lot of the bitterness in older greens. If you’re boiling young greens, you’ll likely only need to boil them once.

Dandelion Root Coffee

Yes, I do have a bag of dried dandelion root mixed with some chicory root in my kitchen right now, and I can tell you that it does taste like coffee. The biggest difference is that dandelion root is bit more bitter. It’s also caffeine free, and contains more antioxidants and nutrients than regular coffee, so it is safe to say, it is ‘healthy’ coffee!

Roasting dandelion root is really easy. It’s best to dig up the root in the spring and beginning of summer, which is when the roots have the most nutrients.

Ingredients:

• Large pile of dandelion roots

Directions:

• Preheat oven to 250°F/121°C
• Wash and scrub the dandelion roots, just like you would any root vegetable.
• Chop them into small chunks. Then put them in a bowl of water and scrub them one more time.

Place the roots on a cookie sheet and put them in the oven to dry. Leave the oven door open slightly to let moisture escape. You’ll want to stir them frequently to make sure they’re drying evenly and they don’t burn. The drying process will take at least two hours. As the roots dry they’ll shrink and turn to a pretty brown color. Make sure they don’t burn!

Once the roots are roasted, let them cool completely.

Grind them up, then store them in a sealed glass mason jar.

Brewing the dandelion coffee

Ingredients:

• 4 cups of water
• 4 tablespoons of ground roasted dandelion root (you can buy some here if you don't want to make your own)

Directions:

• Place water, ground roasted dandelion root in a pot
• Bring to a boil then simmer for 5 minutes
• Pour coffee through a fine mess strainer.

Add milk or cream if desired

It is important to note, that when making teas with roots, be sure to boil for 2-3 minutes to release the medicinal properties. In my opinion, adding a bit of hot milk takes away the slight bitterness and makes for a truly wonderful cup of dandelion coffee. As mentioned, I have added roasted chicory root to mine for a truly delicious mountain blend that you cannot find in ordinary stores!

Oma Mookie’s Dandelion Cough Syrup                                            

Ingredients (converted from metric):

• 3 cups of water
• 2 cups fresh picked dandelion flower petals, washed. (Be sure they are dry and not saturated with water)
• 2 ½ cups raw honey
• ½ lemon
• 1 tsp wild cherry bark
• 1 tsp licorice root
• Pinch of cinnamon

Directions:

• In a large pan, combine cleaned dandelion petals, water, lemon (peel and all), cherry bark and licorice root over high heat. Bring water to a boil and turn heat off. Cover and let sit overnight, steeping.

In the morning, strain the dandelion lemon bark root infusion, taking care to squeeze out all of the tea from the flowers.

In a pan, combine dandelion infusion, honey, and cinnamon. Simmer over low heat for 1 – 1 ½ hours, stirring occasionally.

Check syrup for desired consistency by dipping spoon into syrup, pulling it out, and letting it cool. It should be a honey/syrup type consistency.

Store in an air tight container such as a Mason jar, in a cool place.

Dosage: Adults can take 1 Tbs. and children 1 tsp. of the syrup up to every 30 min. as needed. Allow the syrup to slowly trickle down the throat as you take it. 

This is about it for this blog, I'll squeak at you next month with a new entry.

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Chamomile has been used as a medicine for thousands of years, dating back to the ancient Egyptians, Romans, and Greeks. Discover the health benefits of chamomile and how to use this wonderful infusion to your advantage.

You probably heard of Chamomile as an herbal tea. Many think Chamomile is for anxiety and insomnia, but it’s far more than a soothing nervine. From tea and tinctures to soap and salves, chamomile’s many uses and aroma have long-been welcomed into our lives. Due to its chemical composition which consists of amino-acids, antioxidants, flavonoids, volatile oils and vitamin B complex, chamomile infusions help rejuvenate the texture of your hair and skin. Whether used internally or externally, you can use chamomile to treat a multitude of complaints and illnesses.

As a tea, Chamomile is anti-inflammatory and anti-bacterial and can be used to treat the common cold and sore throats. When have the flu I brew a pot full, fill my pitcher to the rim and have it on my desk or next to my bed to sip on regularly. I find that if you keep your throat well moistened then bacteria can’t survive and the throat ache will soon go away. If you like your tea sweeter then you can always add a little honey to your cup of tea.

For severe head colds such as frontal sinusitis, a blocked nose or angina you can take a steam bath using Chamomile. In the evening before you go to bed you can help your cold with a steam bath. Take a handful of dried chamomile flowers, put them in a bowl and pour over with hot water. Hold your head over the bowl and lay a damp cloth over your head and shoulders and breathe in the steam deeply for five to ten minutes.

If you happen to suffer from acne or just the occasional blemish, you can treat yourself to a steam baths every evening for a few days. Remember to remove your make-up first! The warm steam will open your pores allowing anti-inflammatory chamomile to soothe your blemished skin.

If you want to make your own healing tincture from concentrated here’s a simple chamomile tincture recipe. You can use this externally on itchy mosquito bites, diluted in a bath, or treat eczema or other skin disorders. You can even add a few drops to your favorite face cream.

You can also use this Chamomile tincture internally. The diluted tincture can be used to treat inflammations in the mouth or to gargle if you have a cold. Even toothache can be relieved if you regularly rinse with a glass of warm water with a few drops of chamomile extract. And all that is almost free and using a natural, home-made remedy. Amazing isn’t it? If you don’t want to wait for your tincture to cure, you can always purchase Maus’ Chamomile Tincture here.

Recipe:

1. Half fill a glass jar with a screw top with dried or fresh chamomile.
2. Pour your choice of alcohol (vodka, schnapps or brandy) over the chamomile until they are well covered and close the jar.
3. Leave the tincture to mature in a cool place for four to six weeks shaking the jar every other day or so.
4. Now you have to filter: place a coffee filter over a second jar and pour the tincture through the coffee filter. It will drip slowly into the jar.
5. Fill the tincture into a dark bottle and close well.
6. Make sure you label your bottle with the content and date. Store your tincture in a cool place and it will last for 5-7 years.
7. You can take 6-12 drops of this tincture internally two-three times daily.

And if all these positive effects aren’t enough, here are more ways to use: Use it to help with detoxing! Chamomile has diuretic properties so it helps cleanse the blood and rid the body of impurities. Chamomile can even ease rheumatic illnesses and gout.

Chamomile tea soothes stomach aches in children and adults alike. It is also very helpful for gastrointestinal complaints. If you have a sensitive stomach, sipping on a cup of chamomile tea will soon ease the discomfort. Chamomile also helps with diarrhea, constipation and flatulence. It eases pain, is anti-bacterial and relaxing.

Using chamomile in a sitz bath once or twice a week can help with weak periods, vaginal inflammation (thrush), menstrual cramps and abdominal inflammation. You can use the tincture described above diluted in water.

How can one herb have so many positive properties! That is why it isn’t surprising that Maus uses chamomile in her herbal teas, tinctures and massage oils and they are relaxing and soothing.

You can also find Maus’ favorite recipes using Chamomile flowers here.

   This is about it for this blog, I'll squeak at you next week with a new entry.

I know when my husband Jim first heard me talking about going to pick plantain, he thought I had really lost it! He had been hunting and trapping all over the land where I go to harvest wild herbs and not once had he seen a plantain banana tree! I smiled and lovingly explained to him about Plantago, aka plantain, and reminded him of what I use to take care of my stinging nettle burns when I forget my gloves! So this article is about plantain the awesome medicinal weed, not the yummy semi-sweet banana!

Plantains are found all over the world and really thrive and are most common in wet environments, which is why they are probably so plentiful here in Washington. Some call them a noxious weed, while others, present company included, consider them an invaluable resource in living a BE lifestyle! Plantain has been used since ancient times as a panacea because of all the ailments this plant can be used for. The young leaves can be eaten raw in a salad or cooked like spinach and they are rich in Vitamin B1 and in riboflavin. Not only great for medicinal use, but also can be used as a food source!

Medicinal uses for plantain are almost endless. Plantains plethora of active constituents are anti-bacterial, anti-inflammatory, analgesic, antitoxic, and astringent just to name a few. It contains the glycoside Aucubin which is a powerful anti-toxin as reported in the Journal of Toxicology. When used in tincture form along with white oak bark (quercus alba) it helps aid in various dental ailments and a straight plantain tincture will also work for gastritis and cystitis and aid in cooling the inflammation.

It is known to have diuretic properties, can be used as a laxative, and the plant extract has haemostatic qualities (aids in blood clotting). It may be used where the kidneys and liver have been stressed by the use of pharmaceutical drugs or heavy metal toxicity. I do not have much experience with this use but if given the chance, I would try plantain since it’s such a readily available natural herb and knowing that it contains Aucubin. There is an ongoing study and current medical evidence that confirms using plantain as an alternative medicine for respiratory issues (ie asthma, bronchitis, etc) rheumatism, bladder problems and there is evidence that Plantains active constituents have affects on lowering blood sugar.

Plantain can also be used for many skin issues such as eczema, impetigo, rashes & reactions to poison ivy/oak, not to mention stings from the stinging nettle! With its anti-inflammatory qualities it can be used for all types of bug bites and stings including bee stings. Plantain can be used as an astringent, and using a hot poultice of Plantain by placing it on cuts and wounds will draw out thorns, slivers and inflammation. It is a great addition to your shampoo routine to help heal dandruff & other scalp issues. Plantain contains natural allantoin which has the desirable effect of promoting healthy skin, stimulating new skin cells & healthy tissue growth.

Oh and let’s not forget the seeds of the Plantain which are called psyllium seed. Psyllium seeds contain up to 30% mucilage (ie Metamucil®) so not only a good source of fiber for bulk in your diet, but they are also a vermifuge, which is a nice way of saying it can expel parasitic worms out of the intestines and pass them through the bowels. But it doesn’t stop there…the seeds can be dried and ground into a meal or flour for making bread or pancakes - an excellent way to save money on groceries and fuel your body with quality nutrients. Plantain is rich in vitamin B1 and riboflavin and also contains magnesium, vitamin A, vitamin C, and vitamin K.

How can I identify them in the wild? They are a low profile plant, almost flat to the ground with stocks that sprout up when they are ready to flower and go to seed. They have a rosette of large, broad oval shaped leaves that are a dark green in color and are 4”-7” long, smooth, fibrous with 3-7 ribbed veins which connect to a long leaf stalk which is slightly reddish in color at the base. The flower stalks are erect and slender and are a densely flowered spike. Flowers are a tiny bell shape and brownish in color that bloom for most of the summer. This is what Broad Leaf Plantain looks like.

For harvesting, the first thing to do is to determine if you have wild plantain to pick in your yard or near by, it is best to not pick plantain from the sides of the roads as these will be full of dust, dirt, toxins & other yucky things.

Now let’s start harvesting: Take a basket or clean bucket with you so you can pick to your hearts content, just remember the rules for foraging from the first issue of BE Life in the Stinging Nettle article! You can use your hands, but I prefer to use my scissors. I snip them just above the stems, the new tender stems I do not mind though if I do snip them by mistake. I pick the newer leaves for eating & use the older ones for my natural remedies. I typically harvest leaves in the spring, and go again when the flower stalks are up, harvesting older leaves and the flower stalks to dry for later herbal remedy use.

Next you want to wash your leaves. No matter what way you are going to use the plantain greens the first order of business is to wash them. Most websites state to just swish in cool water, but I know we have our ducks and chickens whom every now and then escape their habitat area and waddle and cluck on or near my plantain so you never know what is out there doing who knows what to wild plantain! So I prefer to wash them to remove germs & bacteria. A great basic wash would be to add your plantain leaves to a bowl or the sink, add enough cool water to get all leaves wet & be able to swish them, add about 1/4 to 1/2 cup apple cider vinegar. Swish the leaves with your hand & let sit about 10 minutes swishing them another time or 2, then simply drain them & rinse if desired. Or instead of ACV you could add a couple tbsp. of baking soda or salt.

It's  using Plantain Leaves

Chewing it: It is said that one of the best ways to use plantain for bites, stings, wounds & burns is to put a leaf in your mouth, chew it to mush & apply to the affected area, this is known as a poultice. So if you are outside & get stung you have a fast way for relief. It works great when you brush against the stinging nettles you are harvesting!

Healing salve: In large non-reactive pan place one pound of cut up fresh plantain leaves, 1 cup of olive oil, raw coconut oil or pure lard. Put lid on the pot, cook on low. Cook until all the leaves are mush & the oil has turned green. Strain before oil cools too much. Store in airtight container, then use on bug bites/stings, rashes & other skin conditions, wounds, sores, sunburns & burns, as a moisturizing cream, night/wrinkle cream & as a chest rub. Optional: add essential oils after cooled.

Plantain Tincture: Fill a jar with cut up fresh plantain leaves, leaving about 1 inch at the top. Completely fill the jar with vodka. Put the lid on & shake. Label & date & put in a dark cupboard for 6 weeks shaking every few days. This is a medicine with the power of plantain, & it can last for 5-7 years. This tincture is safe for internal & external use. Directions for use: 10 drops added under your tongue & held there 20 to 45 seconds, then swish in mouth & swallow, or you could add it to a glass of pure water & sip making sure to swish around in mouth before swallowing. Aids in: drawing out toxins, infections, phlegm & mucus out of the mouth, sinuses & body. You can make a similar tincture using rubbing alcohol, but it can only be used for external use.

Other great ways to use plantain is to infuse it in vinegar, oil, honey and even water to be able to use its benefits in many different ways. For cooking with Plantain leaves and making bread with psyllium seed you can visit my recipes page here.

Now its time to head back out to our outdoor medicine cabinet and grocery store, which by the way, is all stocked by God! Until next time, happy harvesting!

We live in a pill-popping culture, so it’s no surprise the default method for lowering high cholesterol levels is usually popping some pill the doctor prescribed. So many drugs are readily available and it requires very little effort. Yet studies fail to show that natural herbs, diet and lifestyle changes can be as or even more powerful than many drugs. Better yet, these natural methods help lower heart disease risk without all the negative side effects.

This topic bears an upsettingly parallel reality to that of nutrition “science” in that virtually all health care providers have no understanding of it and seem to only reiterate conventional wisdom (e.g., “LDL is bad,” “HDL is good”).

Anyone can have high blood cholesterol. Did you know that there are no warning signs? You may be surprised to learn that you have high blood cholesterol and the best way to lower your high blood cholesterol is to eat foods low in saturated fat, total fat, and cholesterol; be more physically active; and lose weight, if you are overweight.

In some people, cholesterol levels in blood become too high. This is called high cholesterol or hyperlipidemia. High levels of LDL cholesterol (so-called "bad" cholesterol) are considered a major risk factor for heart disease and stroke. LDL cholesterol is thought to irritate the lining of blood vessels, stimulating atherosclerosis, commonly known as hardening of the arteries.

Although lowering LDL cholesterol and raising levels of HDL cholesterol ("good" cholesterol) has traditionally been the focus, factors related to free radical damage are drawing increased attention:

• Lipoprotein A is a relative of LDL cholesterol. It's thought to be formed when there is free radical damage. Lipoprotein A may adhere to damaged blood vessels, eventually forming atherosclerotic plaques.
• Oxidized cholesterol is found in large amounts in fried and processed foods. Studies have found that oxidized cholesterol may increase the amount of atherosclerotic deposits on blood vessel walls.
• So lets do what everyone does after a cholesterol test, PANIC from the news,

then take all those nasty prescribed medications they give you to lower it. SQUEAK!!! Maus says SQUEAK!!! Why take these prescribed medications that have so many side effects?

Did you know that drug manufacturers are required to list all known side effects of their products? In taking the prescribed Lipitor (atorvastatin) from your doctor the possible side effects are as follows: Constipation, bloating, nausea, gas, diarrhea, stomach pain, cramps, muscle soreness, pain and weakness, facial and neck flushing, gout, high blood sugar, peptic ulcers, and itching. When side effects occur from taking a prescribed medication, your doctor may add a second medication to help to minimize it. Yup, you read correctly, the doctor may prescribe another pill to take care of it, then another pill for those side effects and so on…are you getting the picture?

So now you’re scratching your head and asking yourself “What exactly is cholesterol”? 

All this talk about “cholesterol” and most people don’t actually know what it is. It’s kind of simple; Cholesterol is just another organic molecule in our body to help us function properly.

Maus sees it, the deer in the head light look…Next you might ask “Isn’t cholesterol bad”? One of the biggest misconceptions out there (maybe second only to the idea that eating fat makes you fat) is that cholesterol is “bad.” This could not be further from the truth. Cholesterol is actually very good! There are (fortunately rare) genetic disorders in which people cannot properly synthesize cholesterol, but for the larger majority of the population, we can.

Cholesterol is absolutely vital for our existence. Let Maus repeat: Cholesterol is absolutely vital for our existence. Every cell in our body is surrounded by a membrane. These membranes are largely responsible for fluidity and permeability, which essentially control how a cell moves, how it interacts with other cells, and how it transports “important” things in and out to help the cell live. Cholesterol is one of the main building blocks used to make cell membranes (in particular, the ever-important “lipid bilayer” of the cell membrane). Beyond cholesterol’s role in allowing cells to even exist, it also serves an important role in the synthesis of vitamins and steroid hormones, including sex hormones and bile acids. One of the unfortunate results of the eternal need to simplify everything is that the medical establishment has done the public a disservice by failing to communicate that there is no such thing as “bad” cholesterol or “good” cholesterol. 

All cholesterol is good! The only “bad” outcome is when cholesterol ends up inside of the wall of an artery, most famously the inside of a coronary artery or a carotid artery, AND leads to an inflammatory cascade which results in the obstruction of that artery. When one measures cholesterol in the blood – we really do not know the final destination of those cholesterol molecules!

Cholesterol levels are often a matter of concern for many, especially in this day and age of fast food fixes, highly processed foods and basically anything that is not just good old fashioned down home cooking type of meals made from scratch. Considering the fact that high levels of cholesterol in your body can lead to a variety of ailments like heart disease, hypertension (high BP), angina (chest pain), heart attacks, strokes and peripheral vascular diseases, it is best that the levels are controlled and if you can do it all naturally instead of popping pill after pill, the better off you will be.

Now for the important part of this blog. Did you know that there are herbs to lower cholesterol, as well as low cholesterol food? These are known as curative herbs, these natural substances help in cholesterol management thereby promoting peak health by balancing and revitalizing your system.

One of the things that Maus finds so wonderful about herbs is that God has provided them to help us gently take care of the problems which continually squeak up on us.

Some of these herbs are gentle nourishing herbs which, when taken regularly, will improve your health overall. Herbs that gradually improve your general body health are called "Alterative" herbs. They are wonderful herbs to know!

Other herbs which are pungent and spicy, as well as vasodilators which dilate constricted blood vessels can help us with this quest of lowering cholesterol.

Maus has put together a few lists of herbs, vegetables, berries and other deliciousness for you that will help to lower cholesterol.

Garlic has been used throughout the centuries, for treating various illnesses. The most important and unique feature is its high content of organosulfur substances. Garlic contains at least four times more sulfur than other high sulfur vegetables-onion, broccoli and cauliflower. It keeps the cholesterol levels in our blood in good balance. It does this by lowering serum cholesterol levels while raising 'good' HDL-cholesterol levels. Garlic has anti-clotting effects that reduce plaque formation in blood vessels and clotsthat causeheart diseaseand stroke. There is a risk to eating Garlic and that is it has blood-thinning properties that can increase the risk of bleeding associated with warfarin, an anti-clotting drug commonly prescribed to people with heart-rhythm disorders, and to people who have had heart attacks or heart-valve replacements.

Onions will do the same thing as garlic in some people. Instead of one clove, use half an onion. If garlic and onions give you gas or make you feel bloated you can try the culinary trick of adding lots of celery to the dishes you make with these herbs.

Ginger (Zingiber officinale): besides being great for the common cold and flu, ginger is one of the best herbs to lower cholesterol.

These three culinary herbs are wonderful to cook with and can add much flavor and spice to our dishes, besides lowering our cholesterol.

The next list is pretty long and you will be surprised as to what all these herbs can do to aid in lowering your cholesterol.

Alfalfa (Medicago sativa) decreases cholesterol levels and shrinks plaque that is already present. Purchase in powdered form and take as directed, or use 6-12 drops of tincture in water 4x a day.

Bilberry (Vaccinium myrtillus). Not only is Bilberry good for your eyes but also for lowering cholesterol. Itis high in anthocyanosides which keeps our blood vessels strong, helps prevent artherosclerosis or heart disease, and decreases inflammation. It also protects our hearts while exercising or during all kinds of exertion. The risk: Bilberry may improve blood circulation, but it can also increase the risk of bleeding associated with warfarin.

Burdock (Arctium lappa) root is an alterative - one of those herbs that gradually improves body health. It is often referred to as a blood purifier. It is high in magnesium and strengthens the liver, the place where cholesterol is produced.

Chocolate Yes, dark chocolate that is, has a high antioxidant level and is considered one of the herbs to lower cholesterol. In a study at Penn State University the blood antioxidant levels increased but it didn't lower LDL "bad" cholesterol very much. But what it did was raise the HDL "good" cholesterol that cleans the LDL "bad" cholesterol out of the blood stream. So eat some chocolate, dark preferred, but remember that it is still full of calories and saturated fat, so don't undo the good by eating too much by making a meal out of it.

Cinnamon (Cinnamomum cassia). Research shows that cinnamon reduces cholesterol and triglycerides by helping to metabolize fats better.

• 1 t. of cinnamon contains as many antioxidants as 1/2 cup of blueberries! Of course there a many ways to use cinnamon, you can even sprinkle it in your herbal teas and infusions.
• You can also add a cinnamon stick and a splash or two of tart cherry juice to herbal tea. Yum!

Elecampane (Iinula helenium) is used internally for stimulating the process of dissolving fat. It is used for decreasing the level of LDL "bad" cholesterol and for purifying the blood.

• Make a standard cup of tea and add lemon and honey to sweeten.
• Infused honey can also be made by filling a small jar half full of thinly sliced elecampane root, then fill the jar with honey, stirring a little to mix the elecampane root in, and leaving a little space at the top for expansion.
• Turn it over or shake it a couple times a day for a few days. It needs to sit for 4 - 6 weeks, then store in a fridge without straining. You can even chew on the roots for a sort of throat lozenge. Use the honey on toast or in teas.

Hawthorn (Crataegus spp.) is antioxidant, anti-inflammatory and it reduces cholesterol. The leaves, flowers, and berries of the Hawthorne plant dilate the coronary arteries and by doing so increase the supply of blood to the heart. It also improves metabolic processes in the heart including oxygenation and production of energy. Hawthorn also strengthens the artery walls.

• Used to treat angina and coronary artery disease; useful for mild congestive heart and irregular heartbeat. Restores blood pressure to normal and is therefore useful for not only high, but low, blood pressure.

• Drink a cup of tea three times a day, or use 1/2-1 t. tincture 3x a day.

The risk: Hawthorn has been shown to strengthen the contractions of heart muscle, which may interact negatively with prescription heart-failure medications.

Motherwort (Leonurus cardiaca) is another herb to lower cholesterol, reduce platelet accumulation, and strengthen the heart overall. It helps slow down a racing heart. Motherwort is relaxing to the nervous system as a whole.

• Take 1 cup of tea two or three times a day or 1/4 - 1 t. tincture two or three times a day.

Nettle (Urtica dioica) has incredible magnesium levels. One of the things it does is strengthen the arteries. Nettle makes a wonderful nourishing infusion, which does amazing things for the body as a whole. Drink a cup or two of Nettle tea a day.

Oatstraw (Avena sativa). In the herbs to lower cholesterol list, oatstraw is the best. It is just one part of the whole grain, oats. It is an alterative herb and tones and strengthens your body as well as your heart. It has high levels of magnesium. When used regularly it reduces blood cholesterol levels and as mentioned, tones the heart. It helps clear blood vessels while tightening and re-elasticizing veins.

• This also makes it useful for hemorrhoids and varicose veins.
• It makes a wonderful infusion that makes every day more enjoyable. The infusion can be used in lemonade, soups, or anywhere water is used to add extra nutrients, or drink a cup or two every day.

Siberian Ginseng (Eleutherococcus senticosus) lowers cholesterol and reduces blood pressure.

• Take capsules as directed or 6-12 drops of tincture up to three times per day. Caution: May cause insomnia, irritability, or anxiety. Simply just reduce the dosage if this happens.

Yarrow (Achillea millefolium) is still yet another herb that lowers cholesterol as it dilates the arteries. It is considered to be a blood vessel tonic. 

• Drink 1 to 3 cups of tea three times a day, or 1/8 to 1/2 t. of tincture two or three times a day. Caution: Do not use while pregnant or nursing.

This next list of herbs which has some of the herbs on the previous list not only lower your cholesterol levels, but your whole body will benefit!

Hawthorn Berry, asparagus, dandelion leaf and root, and cinnamon can all help you maintain healthy cholesterol and blood sugar levels.

Artichoke Leaf Tincture: Artichoke leaf tincture helps to lower cholesterol levels by limiting its synthesis in our bodies. Additionally, the tincture may increase the flow of cholesterol excretion from the liver.

Alfalfa herb: Animal studies indicate that saponins in alfalfa seeds block and prevent the formation of atherosclerotic plaques. It seems that fibers and chemicals in alfalfa appear to stick to cholesterol, keeping it from staying in the blood or depositing in blood vessels. More of the harmful types of cholesterol leave the body, while high-density lipoprotein (HDL) - the “good” kind of cholesterol -- appears to be unaffected. The risk: Increases the risk of bleeding associated with warfarin.

Astralagus root is an herb used to support the immune system in traditional Chinese medicine. It has antibacterial and anti-inflammatory properties. The herb is considered to be an “adaptogen,” which means that it’s thought to help protect the body against various stresses. Various studies suggest that it improves overall heart health. According to the University of Maryland Medical Center (UMMC), recent research in China suggests that astralagus may help relieve symptoms and improve heart function by acting as an antioxidant in people with severe forms of heart disease.

Use of Psyllium has been extensively studied as a way to reduce cholesterol levels. An analysis of all double-blind trials in 1997 concluded that a daily amount of 10 grams psyllium lowered cholesterol levels by 5% and LDL cholesterol by 9%. Since then, a large controlled trial found that use of 5.1 grams of psyllium two times per day significantly reduced serum cholesterol as well as LDL-cholesterol. Generally, 5 to 10 grams of psyllium are added to the diet per day to lower cholesterol levels. The combination of psyllium and oat bran may also be effective at lowering LDL cholesterol.

Fenugreek seeds contain alkaloids (mainly trigonelline) and protein high in lysine (Lysine is an essential amino acid needed for growth and to help maintain nitrogen balance in the body) and L-tryptophan. Its steroidal saponins are thought to inhibit cholesterol absorption and synthesis. Trials have shown that fenugreek lowers elevated cholesterol and triglyceride levels in the blood, but does not lower HDL (“good”) cholesterol levels. The typical range of intake for cholesterol-lowering is 5–30 grams with each meal or 15–90 grams all at once with one meal. As a tincture, 6-12 drops of fenugreek can be taken up to three times per day. Due to the potential uterine stimulating properties of fenugreek which may cause miscarriages, fenugreek should not be used during pregnancy.

The risk: Increases the risk of bleeding associated with warfarin.

Ginseng is widely marketed in the Western world as a natural energy enhancer. However, this herb contains ginsenosides, which are chemicals that may help break down blood cholesterol and remove it from your body.The risk: When overused, ginseng can actually increase blood pressure and can diminish the effect of warfarin.

Goldenseal, an herb native to the northeastern United States, has medicinal benefits similar to ginseng. Berberine and hydrastine, the active chemical compounds in goldenseal roots, help lower your blood cholesterol and prevent heart disease.

Butcher's Broom is an anti-inflammatory; strengthens walls of blood vessels; great for someone going into surgery, as it is used for post-op problems such as thrombosis, etc.; aids circulation to brain, arms and legs; good for the bed-ridden or the elderly; diuretic; lowers bad (LDL) cholesterol; great for pregnant women and people who stand for long periods of time, as it eliminates swelling. The risk: Butcher’s broom can interfere with the action of alpha-blockers, a class of drug that is prescribed to lower blood pressure.

Licorice root: Derived from the root of a shrubby perennial plant native to Europe and Asia, it boosts your overall health. Licorice root promotes normal heart function and enhance hormonal balance in women. Plus, it's often used for detoxifying the liver. The plant's root contains a variety of chemical agents, including glycoside glycyrrhizin. The amount of glycyrrhizin varies from 7 percent to 10 percent. In case you decide to use, opt for the DGL (deglycyrrhizinated) form.The risk: It can raise blood pressure. Like aloe vera, it can also cause a dangerous drop in blood potassium levels.

Scullcap is a unique plant that has been used for a number of herbal remedies, but a Japanese study showed that the plant can help to increase your body’s natural production of the beneficial HDL cholesterol. This means that taking skullcap will help your body to more naturally get rid of the cholesterol on its own.

Turmeric - Those who like a bit of Indian or Arabian cuisine will know exactly what turmeric is, but this orange root is more than just a good flavoring in your meal. The root can actually help to decrease the cholesterol levels in your body, thus helping to decrease the risk of serious heart problems. Eating more chicken curry is a great idea, thanks to the health benefits of this amazing herb.

Green Tea - Since green tea is not excessively processed beyond a withering and steaming process, it contains greater concentrations of a substance called epigallocatechingallate than black tea. This substance is a very strong antioxidant that researchers have found to be useful against high levels of LDL cholesterol.

The risk: Green tea contains vitamin K, which can counteract the effect of warfarin.

Check out the Maus’ herbal teas that contain green tea!

Some other things to consider:

Maus’ Oma Lucy always loved to say, “Ein Apfel pro Tag hält den Doktor fern” for all non-German speakers, translated this means “an apple a day keeps the doctor away”. Well, it turns out my Oma was right. A 2011 study by researchers from Florida State University found that older women who ate apples every day reduced LDL cholesterol levels by 23% within six months and increased HDL cholesterol levels by 4%. The apple eating women also lost an average of 3.3 pounds. Maybe I should start eating more apples!

As all those television commercials for popular cereal brands note, the soluble fiber in oats helps to lower total and LDL cholesterol levels. So go ahead and enjoy a nice warm bowl of oatmeal (soak overnight for quick morning cooking and easier digestion) or squeak some oatmeal into your snacking with fun recipes such as these cranberry-walnut powerballs.

Exercise is also very good for many reasons; it promotes circulation and strengthening the body. Cleveland Clinic states that “Exercise has the greatest effect on triglycerides (lowers them) and HDL, the good cholesterol (increases it). Exercise does not have much impact on LDL unless combined with dietary changes and weight loss.” Start out slowly and gradually increase your activity levels like volunteering to help in the garden and cleaning out the goat stalls.

Well, Maus hopes this little blog has helped you to see just how important cholesterol is for your bodies, and all those side effects prescription drugs can have on your body. And as always, if you have any questions just squeek at me and Maus will be happy to answer your questions.

Until next time….May God Bless you as He has blessed the Maus.

Health & Happiness, Maus

On our farmstead we cultivate the Sambucus nigra 'Black Lace', Black Lace Elderberry which we harvested nearly 25 pounds, froze about 4 lbs for making Elderberry cough syrup and cough drops this winter, and the remainder was sun dried and packaged for my Mountain Maus Remedies customers.

The wild trees we picked from were the species Sambucus caerulea, known as “blue elderberry. These trees grow to about 30 feet high and have dark purple berries that look grayish-blue because of a light waxy coating that covers them. The flowers are white or cream in color, on umbels that are nearly flat across the top when you turn them sideways. They are not as pleasantly smelling as the Sambucus Nigra species.

The Sambucus Nigra species we cultivate for its medicinal value are pruned into bushes for easy harvest. The berries are a glossy dark purple to black.The hermaphrodite flowers are borne in large, flat corymbs in late spring to mid summer, the flowers are an ivory white to light purple and are very fragrant.

The common elderberry is very abundant in this area. They are everywhere! We drove down old logging trails and walked what seemed like miles to small open wild areas. Every 15-20 feet we would come upon another elderberry tree! Watching my husband climb these trees was a site to see. It was impossible to pick all the elderberries we could see. Plus, the bushes grew so tall, we could only harvest the lowest 4 or 6 feet. We made sure we left enough berries for the birds and wildlife to enjoy.

If you’re lucky enough to have elderberries growing in your area, look for them along less-traveled roads and secluded areas. Elderberries love lots of sunlight and its best not to pick them along well-traveled roads because of all the pollutants near major roadways, from exhaust, weed sprays, etc. have likely contaminated plants in those areas. A helpful note Elderberries do contain poisonous cyanic compounds contained in the stems, leaves, roots, and seeds. The berries are edible when they’re ripe and cooked. A handful of uncooked elderberries probably wont hurt you, but if you eat too many, especially on an empty stomach, you’ll likely get ill. The flowers are also edible, and have also traditionally been used to lightly flavor fritters, pancakes, scones, and cakes.

Below are some helpful tidbits of the Medicinal Sambucus Nigra that is available on my shop. This October I will start making cough drops and cough syrup (made to order). Yummm!!! Just in time for the cold and flu season. So make sure you put your order in while supplies last. 

The Sambucus Nigra berries are used for its antioxidant activity to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and even tonsillitis.

Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell. People with the flu who took elderberry juice reported less severe symptoms and felt better much faster than those who did not.

Beneficial components in Elderberries

Elderberries contain organic pigments, tannin, amino acids, carotenoids, flavonoids, sugar, rutin, viburnic acid,vitaman A and B and a large amount of vitamin C. They are also mildly laxative, a diuretic, and diaphoretic. Flavonoids, including quercetin, are believed to account for the therapeutic actions of the elderberry flowers and berries. According to test tube studies these flavonoids include anthocyanins that are powerful antioxidants and protect cells against damage.

Health Benefits of Elderberries

Elderberries were listed in the CRC Handbook of Medicinal Herbs as early as 1985, and are listed in the 2000 Mosby's Nursing Drug reference for colds, flu, yeast infections, nasal and chest congestion, and hay fever. In Israel, Hasassah's Oncology Lab has determined that elderberry stimulates the body's immune system and they are treating cancer and AIDS patients with it. The wide range of medical benefits (from flu and colds to debilitating asthma, diabetes, and weight loss) is probably due to the enhancement of each individual's immune system.

At the Bundesforschungsanstalt (try saying that 3 times in a row) research center for food in Karlsruhe, Germany, scientists conducting studies on Elderberry showed that elderberry anthocyanins enhance immune function by boosting the production of cytokines. These unique proteins act as messengers in the immune system to help regulate immune response, thus helping to defend the body against disease. Further research indicated that anthocyanins found in elderberries possess appreciably more antioxidant capacity than either vitamin E or vitamin C.

Studies at Austria's University of Graz found that elderberry extract reduces oxidation of low-density lipoprotein (LDL) cholesterol. Oxidation of LDL cholesterol is implicated in atherogenesis, thus contributing to cardiovascular disease.

The flowers of the Elder is often overlooked for its medicinal benefits and is most frequently used for its flavoring properties and in making various foods and beverages. Both the flowers and berries in the Elder plant can be used when properly prepared, but all leaves, sticks, and roots should be avoided.

Health Benefits of Elderflower

Elderflower has been used in traditional medicine all over the world in many different cultures due to its antiseptic and anti-inflammatory properties. The most common uses are for colds and flu, sinus infections, and other respiratory disturbances. As a supplement, elderflower also has diuretic and laxative properties and is helpful in relieving occasional constipation. Elderflower has antibacterial and antiviral properties and may also help alleviate some allergies and boost the functioning of the immune system. Topically, elderflower helps to reduce pain and swelling in joints due to some forms of arthritis and is used to stop bleeding. As an oral rinse, elderflower can be used for its antiseptic properties as a mouthwash and gargle. Elderflower also reduces blood sugar levels, very similar to the way insulin works.

Elderflower against MSRA

Research in Ireland showed that elderflower extract was effective in killing many common hospital pathogens, including methicillin-resistant Staphylococcus aureus (MRSA)1. This study gave scientific proof of elderflower's antibacterial properties against most gram negative and gram positive bacteria tested that align with traditional medicine uses of the past. Further study of elderflower components showed the potential for antiviral and anti-inflammatory benefits as well.

Active Ingredients in Elderflower

Elderflower is rich in bioflavonoids, mostly flavones and flavonols, that are most commonly known for their antioxidant. anti-cancer, anti-inflammatory and antibacterial properties. The most abundant flavonols in elderflower are quercetin, isoquercitrin and anthocyanins, which have antiviral properties as well. Elderflower also contains chlorogenic acids, such as cinnamic acid, which may help with allergies, regulate blood glucose levels and have a laxative effect on the body. Triterpenoids, especially β-amyrin, erythrodiol, and oleanolic acid, are also found in elderflower. These triterpenoids offer a variety of health benefits including analgesic, anti-inflammatory, and anti-cancer effects.

Remember flu season is upon us, so get your elderberry cough drops and cough syrup before my supplies run out. I also have other cold remedies in teas and tinctures.

If you would like to make your own Elderberry cough syrup here's my recipe.

You Will Need:

• 1/2 cup of dried Elderberries
• 3 cups water
• 1 cup Raw honey (preferably local)
• 1 organic cinnamon stick
• 2 or 3 dried cloves
• And an optional pinch of dried ginger root powder

Directions:

1. Put all the ingredients except the honey into a pot and bring it to a boil.
2. Reduce heat and simmer for 30 minutes.
3. Squish the mixture through a strainer and let cool.
4. Once cool, mix in your raw honey.

How to Use:

This will last 2-3 months in the fridge. Take a tablespoon every day to prevent colds and flus. If you get sick you can take a teaspoon every 2-3 hours while sick.

This is about it for this weeks foraging, I will squeak at you next week with a new entry.

Cleavers are a seasonal plant – really only appearing for about a month every spring and appearing in unlikely places – yards, edges of roads, and edges of wooded areas. They’re easy to spot because there’s a bare green stem with a whirl of 6 leaves, then bare green stem, then another whirl. It’s not an easy plant to confuse with anything else and so it’s a great plant if you’re new to foraging and don’t want to risk anything toxic – probably a good idea, right? If it’s distinctive looks weren't enough, cleavers has one other unique characteristic that makes it hard to confuse with anything else, and that is the reason it got it’s name. Cleavers are covered with tiny barbs – they’re soft and not prickly, but it will happily stick to your clothing and hair. It’s a great test to make sure you've got the right plant.

Cleavers is one of the early spring herbs which were traditionally used as spring tonics. It is considered by many herbalists to be a superb herb for toning and nourishing the lymphatic system, as well as being a mild diuretic. It is high in vitamin C which may be one reason it was valued as a spring tonic herb, in addition to its lymph cleansing properties. In terms of flavor, Cleavers tastes very much like spring – it’s a fresh, green sort of flavor. If your going to eat Cleavers raw is best when you mix it with salad greens. I think it would be too much on its own and probably too much for your body as well – in part because cleavers, or Galium aparine is strongly medicinal.

Medicinal Uses of Cleavers, or Galium aparine has been used historically for a wide variety of ailments and is as a cleanser for the blood and lymphatic system. Just like spring is a great time to do a deep clean, purging all of the unwanted junk that piles up over the winter, it’s also a great time to clean out your own system. Galium, which appears naturally at just this time, can be a great addition to that protocol. This can be as simple as eating 1-2 stems raw and fresh (the little barbs on the plant have an interesting feel inside the mouth) or you can dry some of the herb and continue to use it year round in teas. As part of the cleansing process you will notice it also has a mild diuretic effect, and will increase the amount you have to use the restroom.

This blood and lymph cleansing effect can help with swollen glands, skin rashes and eruptions, liver, kidney and urinary disorders and to boost overall energy and vitality when combined with a general detoxification protocol. Again – spring cleaning can be a great thing for your whole body. Cleavers may be such an effective blood cleanser simply because it is a potent antioxidant, and potent free radical scavenging powers have been demonstrated in research of the aqueous extract. Good thing because the aqueous, or water extract, is the easiest one to make at home in the form of a tea.

Cleavers as an anti-tumor and anti-cancer agent: Galium species are a new target for research as anti-cancer agents. This includes cleavers (Galium aparine) and it’s cousin lady’s bedstraw (Galium verum). Galium aqueous extract (this is a fansy word for herbal tea) shows strong cytotoxic effects on various tumor lines including Hep2 and HLaC79 cell lines – these are two aggressive head and neck cancers. It has also been studied with success in cervical, breast, prostate and bladder cancer.

Historically, cleavers is one ingredient in the famously controversial herbal anti-cancer formula called Hoxsey formula. There are various ways of preparing this formula, but one of the safer and less controversial versions can be found on my website under Herbal Remedies.

Cleavers as a topical: Cleavers tea has also been used as a topical wash for burns, skin rashes, skin eruptions, and generally irritated skin. Historically it was mashed into a pulp and applied to bites and stings. Research has shown that water extract of cleavers have anti-b acterial, anti-fungal and anti-inflammatory effects so no wonder it’s good for your skin.

Cleavers are a nice addition to your spring diet and can be eaten raw, added to salads, cooked up with a variety of other pot greens like spinach, kale, chard or collards or dried for use in herbal teas. A true gift from God and its free! 

A few Remedies below:

This formula can be mixed in large batches and brewed as a concentrate (like the similar anti-cancer formula which is available retail called Flor-Essence) or mixed dry and brewed in small batches. To make a cup of tea use 1 tablespoon of the mixed dry herb and simmer in a cup of boiling water for about 10 minutes. As a starter anti-cancer cleanse Hoxsey suggested having a half cup of tea every 1-2 hours for a week.

Hoxsey-like formula: 1 oz Red clover, 1 oz Burdock, 1 oz Dandelion root, 1 oz Sarsaparilla, 1 oz Oregon grape, 1 oz Cleavers, 1 oz Buckthorn, 1 oz Poke, 1 oz Echinacea, 1 oz Licorice, 1 oz Ginger, and 1 oz Wild yam

Although the cancer research we have now is insufficient to say whether or not this would be an effective protocol for any particular cancer by itself, it would certainly be a good addition to an already existing cancer protocol and could potentially be used in conjunction with other cancer therapies such as radiation. If you are using chemotherapy talk with your MD or oncologist about any herbs before adding them, simply because we genuinely don’t know how those therapies will interact.

Cleavers Green Juice - Making a juice with cleavers is very easy and  also the most potent as you will be ingesting the life blood of the plant. It does require using a juicer but if you don’t have one you could put it in your little bullet blender with some water and then strain. I take a big handful of cleavers and add some apple, fennel, lemon, ginger and celery and blend them all together. This makes a delicious cleansing and revitalizing drink.

Cleavers Vinegar - Lightly pack a mason jar with cleavers then cover them with unpasteurized apple cider vinegar. Put a plastic cap lid on it and allow to infuse for three weeks before straining and re-bottling. This makes a great salad dressing with a drizzle of olive oil.

Cleavers Cold Infusion - Many people prepare their cleavers as a cold infusion by popping a handful in a glass, covering in cold water and leaving overnight to infuse. Strain and drink in the morning for a refreshing start to the day.

This is about it for this weeks foraging, I will squeak at you next week with a new entry.

In every situation please talk with your doctor and health care team before starting a new therapy, especially for something as serious as cancer.

But seeing the flat rosettes of their leaves in my herbal garden is hugely irritating. They have deep taproots that snap as you dig them up and, like a vegetal version of a horror flick, they regenerate from just a fragment left in the soil.

To some (and at one time me included) the common dandelion is just a bothersome weed or for children and those who are in touch with their inner child (again, at times me included) they are not a bothersome weed but a wish making machine. Then for others, the corner I stand in now, having the knowledge that dandelion root has been at use in traditional herbal medicine for hundreds of years. After examining the properties of dandelion in detail, I found that modern science suggests that its root might have significant benefits that can keep you healthy and disease-free. It can be invasive and pervasive but lucky for us, it is also an excellent food and herbal medicine that anyone can find, grow, and put to good healthy use.

The dandelion plant is a hardy perennial that grows wild in temperate regions worldwide. It has a thick, long taproot that has been used for centuries as a medicinal aid. Native Americans boiled the dandelion plant and used it to treat kidney disease, skin disorders and upset stomach. In traditional Chinese medicine, it is commonly recommended for digestive problems and to improve milk production in breast-feeding women, and European herbalists are known to use dandelion for fever, diarrhea and diabetes.

Dandelion contains several biologically active constituents that make it potentially beneficial for your health. Dandelion is a very rich source of beta-carotene which we convert into vitamin A. This flowering plant is also rich in vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. It is a good place to get B complex vitamins, trace minerals, organic sodium, and even vitamin D. Dandelion even contains protein, even more than spinach! It has been eaten for thousands of years and used to treat anemia, scurvy, skin problems, blood disorders, and depression.

Here are a few images of our harvest this year so far.

Seeds grow readily in your garden, planter boxes, or pots. If you collect them wild, try to choose ones you know have not been subjected to pesticides, fertilizers, and other chemicals. The ones in your lawn are not the best so try and pick them from a mountain meadow or abandoned lot (make sure no little doggies have done their business there) or other place that the use of chemicals have been next to nil. Dandelion leaves can also be found fresh in some health food markets or as a freeze-dried herb. Dandelion tea, dried leaves, roots, and tinctures are also available on my website. Now what is Dandelion good for? Well here is a list!

Digestive Aid – Dandelion acts as a mild laxative that promotes digestion, stimulates appetite, and balances the natural and beneficial bacteria in the intestines.

Kidney – This weed-like superfood is a diuretic that helps the kidneys clear out waste, salt, and excess water. This inhibits microbial growth in the urinary system too.

Liver – Dandelion has been shown to improve liver function by removing toxins and reestablishing hydration and electrolyte balance.

Urinary Tract - A specific combination of dandelion root and leaf extracts of another herb called uva ursi taken by mouth seems to help reduce the number of UTIs in women. In this combination, uva ursi is used because it seems to kill bacteria, and dandelion is used to increase urine flow.

Antioxidants – Every part of the dandelion plant is rich in antioxidants that prevent free-radical damage to cells and DNA, slowing down the aging process in our cells.

Cancer – Dandelion acts against cancer to slow its growth and prevent its spread. The leaves are especially rich in the antioxidants and phytonutrients that combat cancer.

Diabetes – Recent animal studies show promise that dandelion helps regulate blood sugar and insulin levels.

High Blood Pressure – As a diuretic dandelion increases urination which then lowers blood pressure. The fiber and potassium in dandelion also regulate blood pressure.

Cholesterol – Animal studies have shown that dandelion lowers and control cholesterol levels.

Gallbladder – Dandelion increases bile production and reduces inflammation to help with gallbladder problems and blockages.

Inflammation – Dandelion contains essential fatty acids and phytonutrients that reduce inflammation throughout the body. This can relieve pain and swelling.

Immune System – Animal studies also show that dandelion boosts immune function and fights off microbes and fungi.

Dandelion leaves, flowers, and roots are all edible. They have a slightly bitter flavor that can be minimized by harvesting them in the fall or spring. Cooking the leaves will cut the bitter flavor and the fresh leaves make a great addition to raw salads.

Dandelion is generally considered safe in the food and medicinal levels. However, some people may have allergic reactions to dandelion. Anyone with an allergy to ragweed, chrysanthemum, marigold, chamomile, yarrow, or daisy should avoid dandelion and anyone pregnant, nursing, or taking prescription drugs should talk to a health care professional before adding something new to their diet.

What do you do when you’re overrun with dandelions?

Eat them & Drink them ! :-)

Here are a few Dandelion Recipes

Dandelion Lemonade: To make this dandelion recipe you get to spend a few minutes outside in the sunshine in your favorite dandelion patch gathering fresh dandelion blossoms.

You’ll need about 2 quarts of flowers to make a gallon of lemonade in this dandelion recipe.

Bring the flowers inside and wash them with cool water then place them in a gallon jar.

Fill the jar with room temperature water and add the juice of 4 lemons.

Add fresh honey to taste, and chill.

You can strain the flowers out after a few hours or just leave them to fall into the glasses when you serve the lemonade.

Remember Dandelion blossoms steeped as tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even depression.

So, not only will this dandelion recipe be a tasty treat, it will be another way to access the healing properties of these beautiful sunny yellow flowers.

Save a glass or two for the rainy spring days that inevitably follow the hot sunny ones, and perhaps you will find your spirits lifted as you drink.

Enjoy the Spring and this dandelion recipe!

Dandelion Greens: One of the most nutritious vegetables full of beta-carotene, fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein. 

Ingredients:  1 bunch dandelion greens, extra virgin olive oil, salt to taste, Fresh lemon juice and garlic cloves sliced.(optional)

Directions: Cut the stems off the greens and wash. Place the greens in a large pot of salted boiling water for 20 minutes until tender. Serve immediately with a drizzle of olive oil, salt and squeeze of fresh lemon. If you’re adding the garlic, heat the oil in a large skillet and add the sliced garlic. Sauté for 1 minute until golden brown and add the greens. Continue sautéing for 1 minute and serve.

Dandelion Syrup: This is my all time favorite and is one of the syrups that we have every year made with the raw honey from our bees!

Dandelion flowers are steeped overnight, then sweetened with organic cane sugar and raw honey, and simmered until thickened into a sweet syrup. Perfect for waffles and pancakes!

Ingredients: 125 dandelion flowers (about 1 1/2 cups of petals), 3 cups water, 2 – 3 cups organic cane sugar (or sweetener of choice), 1/4 – 1/2 cup raw honey and juice of half a lemon (optional).

Instructions: Wash flowers and dry on a towel. With a knife, cut off the petals as close to the base as possible.

Put petals in a medium pot and cover with water. Bring to a rolling boil, and allow to boil for 30-60 seconds.

Remove from heat, cover, and allow to steep overnight in a cool place. A cool counter or the fridge is ideal.

Next morning, strain the liquid into a sieve over a bowl. Use the back of a spoon to squeeze out and extract as much liquid as possible.

Return water to pot, add sugar and lemon, and simmer on low heat for 1-1 1/2 hours, stirring occasionally.

Check for desired consistency by dipping spoon into syrup, letting it cool a bit, then testing it with your finger.

Store in an airtight, glass container in the fridge.

My final notes on Dandelions:

The internet boasts many medicinal uses for dandelion leaf and dandelion roots which may or may not be true. I encourage you to do your research by finding reputable and independent sources of information. Don’t take my work for it or my using my husband and children as guinea pigs, consider working with a respected herbalist or naturopathic physician in your area – someone who uses plants as medicine on a regular basis and knows from experience what they will and will not do.

Squeek at you later. Maus

Ironically, the first part is still true. Washington State has been experiencing very warm weather for the month of March, and my husband Jim and I decided to go on a little hike in the foothills in front of our farmstead to see what wild herbs are starting to sprout up. So off we went in search of the “Weed That Bites”.

Did I want to find some? “Heck, yes!” And I was pleasantly surprised to see nettles all along the path up to the top of the mountain we were hiking up. What most people call weeds is really a super-food. I've read differing accounts (thanks, Internet) of their value, anywhere from 20-40% protein, with high levels of vitamins A, B, and C, and possibly some minerals (iron, I've been told and read). I'm no nutritionist, but I do know that greens are good for you (that’s what my Oma always told me anyways!). I found a good selection of medicinal recipes as well as dinner side dish ideas.

Once we made it to the “Y” in the old logging road, (This was my goal to reach that day) Jim and I put our gloves on and pulled our clippers out and tackled the patches of nettles. A couple of hours later we started our hike down the mountain and returned to our farmstead with two grocery bags full of nettle tops. Score!

Because of going out and foraging, this is why I believe we have the freshest wild harvest here at Mountain Maus’ Remedies! I emptied one bag and began trimming the leaves from the stems and carefully laying them in my dehydrator to dry, and then cut and sift. I also made a huge batch of Tincture. The cut and dried Nettle leaves can be found here and the Nettle Tincture can be found here. I’m so excited to share all this medicinal freshness with my customers!

We harvested approximately 15 pounds of fresh cut nettles, about 6 hours of trimming the leaves from the stems and another 3 hours of drying then the cutting and sifting. When the whole process was completed, we ended up with 2 lbs of dried very fresh and healthy nettles.

This is your standard prep when dealing with nettles. Is it worth it? You bet. Unlike Willow's, there is no shortage of information about the benefits of Urtica dioica, the common stinging nettle. They are unusually high in protein for a green plant. Nettles are also very high in vitamin C and A, iron, fiber and a bunch of other goodies. They've often been called a “super food” for this reason.

For those of you who want to forage for your own nettles, here are a few things to consider:

• Do you need it? Harvest with a purpose or plan in mind, not just for the fun of it.
  
• Harvest only as much as you will use and process it as soon as possible (don’t waste it).
  
• 1 in 20 rule. It is ok to harvest a plant if there are 20 others available to maintain the population.
  
• Leave the Grandmother. Allow the biggest and best plants to remain so they can continue to propagate the healthiest population.
  
• Leave damaged plants or plants with “residents.” Select quality material for your food and medicine. If a critter makes it’s home there, choose another. Harvest 1/3 or less of an individual plant (leave some roots) so it can continue to survive and thrive.
  
• Harvest with a clean cut so the plant will heal well and continue to survive and thrive.
  
• Avoid polluted areas.
  
• Offer appreciation and bring positive energy to your harvest.
  
• Never put anything in your mouth unless you are 100% sure it is safe to ingest.
  

Here are a few tidbits on Stinging Nettles.

How do I identify Stinging Nettle?

Fortunately stinging nettle has a distinctive look to it. The leaves and stem are vibrant green and pubescent (hairy), sometimes with a hint of purple. As the nettle grows, the strongly serrate/toothed margins or edges of the leaves become more evident. Each leaf has a twin on the opposite side of the erect central stem and they’re arranged such that one pair is in the 12 and 6 o’clock positions. The next set down is slightly larger and is at 3 and 9 o’clock. The next set down is even larger and back at 12 and 6 o’clock, and so on. The leaves have a characteristic heart shape to them with a small stem attaching the cleft or top of the heart to the central stem. The base or point of the heart aims away from the central stem.

By late spring, the nettles are 3 to 6+ feet high, the largest leaves are upwards of 7 inches long and they are flowering lovely whitish/greenish inflorescence's or clusters. These clusters will soon go to seed and become slightly brown. And as late summer turns to autumn, the leaves will wither and fall and the stems will turn from green to brown to whitish/gray as they overwinter. The bare stalks may decompose completely before new leaves emerge from the underground rhizomes or they may remain to oversee the beginning of the next generation of foliage.

If you are still unsure whether a plant is indeed a stinging nettle, you can opt to touch it and see what happens. If you feel a sting/slight burning feeling and possibly even a small welt which may arise, then you have confirmation of the plant’s identity! If not, then perhaps you could consult a field guide such as Plants of the Pacific Northwest.

You may harvest nettles from the time the new leaves emerge from the ground until late fall after the flowers have gone to seed but before the rains begin to rot the stems (while they still maintain their green color and have leaves attached). It all depends upon your goal. If you would like to use nettles for food or tea, then harvest them before they flower. Fortunately, individual plants will often be at different reproductive stages depending on their location. So, look around and you can usually find some that you can still harvest where others are not.

How do I harvest Stinging Nettle without getting stung?

The easy answer is to use scissors and wear long sleeves, long pants and work gloves. But it’s much more interesting to harvest nettles when you understand how the stinging process works and learn how to handle them without getting stung. When looking at a stinging nettle, you can see little hairs on the stem and leaves. These hairs are hollow and when they get under your skin, the tips break off and allow the formic acid (among other things) under your skin. Now I don’t know if every hair is hollow or if every hollow hair has acid associated with it. I do know that sometimes the lightest touch will get you stung and sometimes it takes effort to get stung. The key is that the hairs on the leaves all aim from the cleft or top of the leaf to the point or bottom of the leaf. If you run your finger from cleft to point, you will not get stung and you will impress your friends. If you run your finger from the pointy end up toward the cleft and central stem, chances are excellent you will get stung. It’s as simple as that.

Let’s imagine you want to harvest some nettles, and you have your scissors but forgot your gloves (something I DO NOT recommend). No problem, because you know the secret (or you pull your sleeves down over your fingers). All you to do is cut the portion you need, hover your fingers above and below the leaf, then pinch it. Ta-Da, no sting, because you know the hairs don’t point straight out, they angle down the leaf. All you've done is press them flat against the leaf where they cannot poke you. Good job! Now you can place the nettle in your collecting bag and continue harvesting. If you've forgotten your scissors, you can harvest leaf by leaf (but that takes a long time). If you choose to go this route, be extra careful, I speak from experience, no matter how much experience you have, you will experience some stinging. When you select your leaf and pinch it, look at the location of the nearby leaves before you pull it from the stem. Beware the smaller upper leaves that dangle down and zap the top of your hand. And be mindful of the larger lower leaves that sneak out and get you on the wrist as you’re watching out for the wily upper leaves. Stinging nettle is a plant that demands respect so be sure to do so.

What part do I harvest?

I harvest the tender tops (usually 4-6 leaves or 2-3 leaf sets). There are a number of species of moth and butterfly larvae that feed on nettles. Check the terminal (top) bud for signs of little six legged creatures before harvesting. It just takes a quick glance to notice that the tips or leaves has been chewed on, is slightly blackened or there is bug poop (waste material from plant-eating insects) visible. If the nettles are very young then I only harvest the top bud and first leaf set. Harvesting the terminal (top) bud will stimulate lateral bud growth causing the plant to become bushier and allowing you to harvest continually from the same plant all summer long.

What do I do if I get stung by a Stinging Nettle?

Plantain is one of the many potential natural remedies for a stinging nettle sting. It works for me every time!Getting stung is a bit of a pain (no pun intended) but not a very big deal. And, it’s certainly not enough of a negative to keep me from harvesting and enjoying these amazing plants. I rarely get stung, (I am kidding!), but when I do there are a few natural remedies nearby that I like to use. You’ll find that different remedies work for different people, so you may have to try a few to find what works for you. Some swear that mud does the trick for them, but it doesn't do a thing for me except get me dirty. My #1 go-to plant to stop the sting is Plantain. Simply pick a couple of fresh leaves (usually growing close to where you are harvesting) put them in your mouth and chew (making a spit poultice) till its wet and yucky, then rub it on and the sting is eliminated. Others crush and apply Yellow Dock leaves or rub the welt/sting with the spores on the under side of Sword Fern leaves. And, if you’re so inclined, you can smash some of the stems with a rock and apply the juice from the plant that stung you or from it’s roots. If you’re close to home, you can apply aloe vera gel, make and apply a paste of baking soda and water, apple cider vinegar, Desitin (diaper rash cream), tooth paste, etc. I encourage you not only to research (field guide or online) the plant remedies listed above, but go outside and look around to make sure you can identify them in the field where you’ll actually be when you need them.

My final notes on Stinging Nettles:

The internet boasts many medicinal uses for stinging nettle which may or may not be true. I encourage you to do your research by finding reputable and independent sources of information. Don’t take my work for it or my using my husband and children as guinea pigs, consider working with a respected herbalist or naturopathic physician in your area – someone who uses plants as medicine on a regular basis and knows from experience what they will and will not do.

With immunity being such a vast topic, there is no way to go into the details of how our physiology interacts with plants, and it’s not possible to provide you with a huge list of herbs that aid and boost your bodies natural immune system in this little blog. This is to provide you with a few things to think about, ponder, and will provide you a few common examples in how to use various herbs to help boost your natural immune system.

So, let’s start with immune stimulators which get your body into gear. They work in various ways, some through increasing lymphatic filtration, some by stimulating T-cells or B-cells, some through ‘squeaks’ (stories) that have been passed down through ancestral folklore. The “how” isn't relevant here, but the “when” is: the sooner you take an immune stimulator, the more likely you are not to spend a week or more, miserable on the couch or in bed.

There’s this idea floating around our “enlightened culture” that if an occasional little bit is a good thing, you should probably take a massive amount of it daily because then you’ll turn into a superhero and you’ll rock! This of course, is not the case, so please don’t drink Maus’ tinctures by the ounce! Immune stimulators are strong medicines and should be treated with respect. If you’re buying tinctures to be used as an immune stimulator, make sure you read the label for the correct dosage or just send a “Squeak” to me by phone or email and I will be happy to assist you! I really don’t recommend tea for these herbs since the medicinal extracts are best if infused with alcohol, which is why I suggested that you don’t drink it by the ounce!

It’s important to note that stimulating an already over-reactive immune system can be dangerous for some people; for example, if your immune cells are attacking your nervous system, like in Rheumatoid arthritis, you shouldn't encourage them to be extra stimulated. People with serious autoimmune disorders, just a heads up: this might not be the best path for you to travel down.

The most famous immune stimulating herb is Echinacea; there’s no need to go into the science—let’s just use Maus sense and know that it works—but here are some tips to using Echinacea. Before you make medicine with it, sample some of the plant you’re going to harvest. It should make your mouth go numb and tingly, and if it doesn’t, it’s not strong enough. Echinacea purpurea is the species I recommend, since it’s easier to grow than Echinacea angustifolia, has a wider range of temperature zones, and isn't endangered. I like to make several tinctures through the season of different plant parts, and then combine them all at the end of the season for a whole plant tincture. Similar immune stimulators include yellowdock root, barberry root bark, Oregon grape, garlic (eat this, don’t tincture it), and thyme (nice in oil).Elderberry, Sambucus canadensis, is not as well known as Echinacea, but it is no less fabulous as an antibacterial, antiviral immune stimulator. Of course we only uses mature black berries in our tinctures it tastes great and is even safe for little mauschens too (that’s lil’ mice!). Unlike other immune boosting herbs, elderberry is safe for everyday use. You can give the mauschens up to 10 drops of tincture every day in the winter to protect them from any of their little mice friends that may be ‘coming down with something’ and this works for adults too! If you’re actually sick, take a bigger dose to help fight it off faster. The flowers of the Echinacea are a great immune stimulator too, tinctured fresh in summer and used when you’re actually sick. If you are going to make your own tincture of Elderberries make sure you do not make medicine from poisonous red elderberry (S. racemosa).

Energetics for everyone! To help in avoiding getting sick, take immune stimulating herbs. If you do get sick, at lease you don’t have to choose between unrelieved suffering and DayQuil®, you can also choose to pump up your body with natural immune stimulating herbs. First, identify what’s actually wrong, using a concept known as ‘energetics’. Do you have a dry, non-productive cough? A wet sore throat with a post-nasal drip? In very simple terms, is this problem a wet problem or a dry problem? Next, do you need to stop something that’s happening, like a hacking cough? Or do you need to make something happen, like coughing that junk out of your lungs? In other words, do you have a problem that is stuck or moving?

Once you've identified the energetics of your problem, wet/dry & stuck/moving, it’s easier to pick herbs by thinking about how to balance out your problem. Choose an herb that has the opposite effect, like a drying herb for a wet problem. I know this seems very simplistic—it is actually a vastly over-simplified version of a really complicated idea—but it works, it’s easy, and it’s accessible. Right there you've narrowed down your choices of herbs to the ones that will actually help. There’s a constant theme in society, “I know herbs don’t work, because when I had this gross phlegm-y cough I tried mullein and it didn't work.” Think about this, you can’t use water to clean black mold and on the other hand, you can’t put out a fire by adding more dry wood, so in this case, why would a moistening herb fix a wet cough? Society gets like this because the article they read in Cosmo didn't mention balance at all (not that this is an exhaustive explanation, but still) and they’re expecting a ‘one-size-fits-all’ miracle pills, but that is not how this works, and should not be how medicinal and pharmaceuticals should work either. You, however, are now well-informed and you want your remedies to work, so you will think about balance.

Coughs: The harbinger of doom. When we talk about symptoms, we’re going to talk about them in terms of wet/dry & stuck/moving. ‘Expectorants’ are for stuck coughs: they make you cough up the grossness in your lungs…eek! This is very helpful if you happen to have that grossness in your lungs because you need to get it out. However, if you don’t have anything in your lungs, or if you have a hacking, painful cough that won’t quit (a moving cough), an expectorant is not a good plan—in that case, you want a cough suppressant (“lung antispasmodic”). So right off the bat, is the cough stuck or moving? Is it dry or wet (think phlegm-y versus sandpaper throat)? Choose herbs based on these characteristics of your cough.

For a dry, stuck cough, try a moistening (“demulcent”) expectorant like mullein leaf, violet, sassafras, or licorice root in tea since alcohol won’t pull the gooey goodness out of a demulcent herb.

For a wet, stuck cough, try a drying expectorant like elecampane, prickly ash, or angelica, in whatever preparation suits your fancy; whether it be a tea or tincture.

For a wet, moving cough (the kind that won’t quit), try a drying cough suppressant like wild cherry bark, which historically was such a famously effective medicine that when Robitussin® came out they had to make it cherry flavored or it wouldn't sell. Cherry bark contains cyanide so open a window if you’re drying it inside. If your cough is very irritable, combine with another antispasmodic like blue vervain or coltsfoot.

For a dry, moving cough, use a moistening cough suppressant like marshmallow root or slippery elm bark. If your cough is very irritable, combine the demulcent with another lung antispasmodic like blue vervain or coltsfoot.

Sniffles (not my cousin, Sniffles the Mouse): For nose & sinus symptoms, again think about identifying and balancing your problem: is it wet/dry or stuck/moving? A stuffy nose is a great example of a stuck condition that can be wet or dry: sinus pressure or a post-nasal drip usually means there’s a bunch of wet inflammation in your face, as opposed to when your nose is so dry that you can’t blow it. A decongestant increases movement and drains everything, so we use it for stuck conditions. Astringents are herbs that dry and tighten mucous membranes, like the lining of your nose and sinuses, so they work great for wet conditions. Just like with coughs, think about demulcents for a dry condition.

A wet stuffy nose or a runny nose is just begging for an astringent decongestant; they are also appropriate if it hurts to touch your cheekbones or forehead (where your sinuses are). Examples are goldenrod, bee balm, bergamot, thyme, or cayenne (not really astringent, but a strong decongestant). Use these in any preparation, although I recommend drinking them in a tea because these herbs are stronger in this form. You can also boil water add goldenrod, bee balm, and a little eucalyptus or thyme, put a towel over your head, lean over the steam and breathe in all those delicious oils—believe you me, you will be thanking me, so I’ll say it now, “You’re welcome!”

If you've got a dry, stuck stuffy nose or a runny nose you can’t blow, you want something to increase movement and moisture. Combine a less-drying decongestant like bee balm, goldenrod, or thyme with a demulcent herb like mullein or violet to loosen it all up. Again, demulcents should be tea only.

Unearned sweat: Fevers are common with winter illness, and can generally be brought down with herbs called febrifuges or antipyretics. That being said, don’t ignore an emergency: if the fever is very high, especially in a child, use your maus sense. There are two basic ways to get rid of a fever with herbs: increase body temperature until it breaks into a sweat (most herbs), or cool the body down. The most widely growing herb for fevers is willow bark, which affects temperature regulation in the brain, as well as relieves pain and inflammation. Willow contains salicylates, the compound that aspirin was synthesized from, but, being natural, it doesn't thin blood like aspirin. You can use any species for medicine as long as the bark tastes bitter and astringent—the yuckier it tastes, the better. Meadowsweet, black birch, and wintergreen work like willow too. Cayenne, prickly ash, bee balm, or boneset (in small doses, tincture only) make you sweat out the fever. These herbs work best in tea or as tincture added to tea; most of them don’t taste great but hot water increases temperature, and dehydration is a fear with fevers.

It’s not a good idea to use these herbs with little ones under 6 with viruses, because they don’t have a good temperature ceiling and fevers can go way too high; instead, use cooling herbs to reduce temperature like catnip, borage, and peppermint; together with cold baths (you can add herbs to the bathwater, too).

See!!! It works! So let’s say you've got a fever, stuffy nose with post-nasal drip, sinus headache, and a gooey cough but you’re not bringing much up. Instead of taking an herb or two for each of these problems, let’s look at the whole picture and pick a couple of herbs to do a bunch of stuff. Based on our very simple wet/dry moving/stuck thing, this looks and sounds like a wet, stuck condition, so we’ll use dry, moving herbs to get you feeling better. An example of a reasonable combination would be prickly ash, goldenrod, and bee balm. These herbs are warming and drying, expectorant, decongestant, and will help with the fever. They are also not too strong—you don’t want to overdo it and throw yourself out of balance in the other direction. Don’t forget to take some immune boosters too, like elderberry, so you can get better even faster.

You can always look up herbs on the Maus’ website, and of course if you have any questions, squeak at me! If you are going to gather your own herbs, please make sure you have the right species and that the contraindications (when not to use it) are okay for you and not poisonous.

Thanks for reading, and I’ll squeak at you later!

Maus

                                                                        My cousin Sniffles

One of the biggest questions asked here at Mountain Maus' Remedies is what is the difference between organically grown herbs and certified organic herbs?

When we began our farm we wanted to be able to use the word “organic” to describe our naturally grown herbs, because, well , that is what they are, right?  However, as of the 2002 National Organic Program (NOP) Final Ruling, this word is USDA regulated so that only certified producers and processors can use it in their marketing.  Yes, that is correct, the government basically owns the word "organic" for food products.  This pretty much means you have to be in compliance with the organic standards set forth by the US government and use their regulated list of pesticide and chemical fertilizer companies. Certification is very expensive and Mountain Maus’ Remedies doesn't want to pass on the costs to their customers, so we have opted out of being 'certified organic'.

What we have learned is that certified organic produce means that a farm has applied, paid for, and received a special certification from the US government, indicating that the herbs and other produce they cultivate have been grown without the use of pesticides, synthetics and chemical fertilizers and do not contain genetically modified organisms (GMO) that are not on the US governments approved list.

Organic food production is a heavily regulated industry, but is very distinct from private gardening. In order for a farmer to label their food as "organic", they must meet all of the regulations and standards set by the US government. What these “Certified Organic Farmers” fail to tell you is that they do use pesticides, and chemical fertilizers that are regulated and approved by the government. We found this out when we were going to apply for certification. We were shocked to find that “Certified Organic” isn't really what it is all cracked up to be. The US government actually provides a list of “approved” pesticides and chemical fertilizers farmers can use on their crops so reality is, is that just because it has the words "Certified Organic" really doesn't mean that it was organically grown and you and your family is still getting all the extra chemicals and stuff that 'regular' produce has, except that it is approved by the US government!  

Organically grown means that farmers (in our case our farm and gardens) make a commitment to grow and harvest herbs using organic methods, such as using compost that does not contain chemicals or synthetic fertilizers, using seeds and seedlings that have not been genetically modified (GMO) and by using companion planting techniques instead of pesticides. Although we will not have the government certification to label some of our herbs "certified organic", our customers can be assured that Mountain Maus’ Remedies is committed to using organic methods of growing and harvesting our herbs.

So what is the difference between organically grown herbs and certified organic herbs and what is the benefit of organically grown herbs?

Most certified organic produce and herbs have been grown using synthetic inputs such as pesticides and chemical fertilizers approved by the US government. Genetically modified (GMO) seeds and seedlings have been produced to withstand certain diseases easier than non-genetically modified seeds. The farmer attempts to control the environment of the plant, so that it is not stressed very easily and can concentrate on growing nice and big, with no diseases to threaten it. The pesticides help to control the environment, so that the plant has a nice and relaxing journey towards full growth. That doesn't sound too bad does it?  

Now when a seed is not genetically modified (like the seeds on our farm), it must work twice as hard to resist sickness and disease and survive in harsher conditions, therefore, it contains more nutrients and is much healthier for those who consume the finished plant.  Have you ever tasted the biggest strawberries at the grocery store, only to discover that they didn't taste like much? Since the certified organic herbs didn't have to work very hard to grow, they lack the nutrients that make them taste as good as they should!

Mountain Maus' organic farming and gardening has many more benefits and is less damaging to the environment in the following ways:

-Maus’ organic farm does not use pesticides -some of which have the potential to harm soil, water and local wildlife. Maus’ farm uses companion planting techniques that help with controlling plant pests.

-Maus’ organic growing is better than conventional growing at sustaining diverse ecosystems (populations of plants and insects, as well as animals).

-Maus’ organic farming uses less energy and produces less waste. (most waste and unused plant product is being re composted for future crops)

-Maus’ organically grown herbs tend to have more nutrients than certified organic grown herbs, and more likely than not, taste a bit better too!

Health and environment watchdog, Environmental Working Group, has released the eighth edition of its Shopper’s Guide to Pesticides in Produce with updated data on 45 commonly-consumed fruits and vegetables and their total pesticide loads. The results are based on analysis of pesticide residue testing data from the US Department of Agriculture and Food and Drug Administration.

Every year EWG takes to task the worst offenders with its Dirty Dozen list, while giving a shout-out to produce with the lowest pesticide levels with the list of the less contaminated.

Dirty Dozen: The 12 listed organic foods (in order of pesticide load, apples being the worst offenders).

1.   Apples

2.   Celery

3.   Sweet bell peppers

4.   Peaches

5.   Strawberries

6.   Imported nectarines

7.   Grapes

8.   Spinach

9.   Lettuce

10. Cucumbers

11. Domestic blueberries

12. Potatoes

15 less contaminated and don't pose as much of a health threat as do the dozen above.

1.   Onions
2.   Sweet corn
3.   Pineapples
4.   Avocado
5.   Cabbage
6.   Sweet peas
7.   Asparagus
8.   Mangoes
9.   Eggplant
10. Kiwi
11. Domestic cantaloupe
12. Sweet potatoes
13. Grapefruit
14. Watermelon
15. Mushrooms

Other disheartening data from the report includes:

• Some 98 percent of conventional apples have detectable levels of pesticides.
• Domestic blueberries tested positive for 42 different pesticide residues.
• Seventy-eight different pesticides were found on lettuce samples.
• Every single nectarine tested had measurable pesticide residues.
• As a category, grapes have more types of pesticides than any other fruit, with 64 different chemicals.
• Thirteen different pesticides were measured on a single sample each of celery and strawberries.

Do you have any stories to share with us, or any questions regarding the organic, local, or conventional growing debate? Share your comments with us!