GOOD NEWS!

The new site is definitely taking shape.

Of course the existing site has been delivering great content since it started and this blog has been super busy this year already. The Herbology FaceBook page now has over 500 fans as well.  We are growing incredibly fast.

So it is time to catch up with these increasing numbers and become a Social Herb Community in which members can interact and be a lot more involved in what’s going on. In order to do that and to meet all of your individual needs I need your help.

This  is your chance to build your perfect Social Herb Community!!
Please take part in this survey I have put together for all you herb lovers out there. The new Herbology site will be a place to learn, share and connect people with a common interest or passion. Click here to take survey

For those of you who are a natural health professional or related business the new herb community site offers great social network marketing potential.  Here is a survey just for you.  Click here to take survey

But that doesnt mean you can’t share your input in both surveys.

I am so excited about seeing all your answers and suggestions.  It will be a joy putting it all together for you.
Soon I will be able to tell you what it is you have requested and how it will shape the new Herbology – Herb Community.
Until then,

Stay herbal

AnkeB

Do you suspect something is missing from modern society?

Do you wish you could give your child a free and natural childhood and reconnect with the traditional women’s wisdom that was once passed down through the generations?

Do you want to take control of the health of those you love the most while creating new traditions and connections with your children that they can then pass on to theirs?

A brand new Herbology is on its way!

With her grandmother AnkeB explored the fields and forests of Germany and climbed the foothills of the Austrian alps where women hand down from mother to daughter the secrets of herb lore. She now brings this Herbology lore to women in Australia who want to learn more about the traditions and lore we used before pharmaceuticals ran the world.

Learn how to make herbal teas, infusions, decoctions, tinctures, oils, ointments, creams and much, much more.
Find your way to natural health and save yourself a fortune in medical and chemist bills.

Stay Herbal and Register Now

to be a part of Australia’s ONLY herb community that caters to the home user – YOU!

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Hello Herb Lovers,

My black chilli bush is bursting with fruit so I thought I would put my mind as to what to do with it all.  It’s only a little bush but it more than covers our use of chilli.  This particular bush is a “Black Pearl”.  The chillies are not as long and slim as Serano but short and fat. This is a very pretty short bush – all black with black/green leaves & purple flowers.

Fruit starts out black, never green…..when ripe turns a fiery red. Seriously hot when red. I like them black as they are still hot but have a fruitier taste.  This is the reason I picked both red and black and am now going to turn my hand at braiding them.  I found this site on the net which gives instructions – of course I opted for the easy version since my chillies are only little. It wont be a very impressive braid but I will be proud nonetheless (uhm, if it works).

Yay, it worked Little Trouble (aged3) helped with the threading. I put my lovely braid on some basil for effect as it really looked a bit sad on its own on the table top.  It’s only little but it looks rather fetching, dont you think?

So now some information about chilli also called chili, chile and hot peppers. The plants are from the genus Capsicum, members of the nightshade family, Solanaceae. Of course Capsicum covers a whole range of fruit from the fiercest little firebombs to the very mild bell pepper. But I am just concentrating on the hotter varieties in this post.

Where chillies originated seems to a bit vague, but it is most widely accepted that Columbus found them on his journey through the Americas and named them peppers due to the similar taste of what we know as black pepper.  He then spread them across Spain and Portugal from where the Portuguese introduced them to India and the Phillipines. This all took place during the 1500’s but some point out that chillies were in use in the Americas for thousands of years BC.  I guess it all depends on where you start counting. I usually go from the European perspective as my point of reference since I rely on a lot of old European texts for my information.

Medicinally, the bitter alkaloid capsaicin is responsible for the hot taste and modern science found this to be a great painkiller. Everyone who has ever eaten hot chillies will be able to attest to the sweat inducing properties which combined with the antibacterial properties of chillies makes it ideal for colds and chills. Other benefits include increased blood flow, increased appetite, relieves indigestion and aids in the treatment of sore throats and laryngitis.  Topically it can be added to massage oil to improve circulation and help with rheumatism, arthritis, aching joints and muscles.

In the kitchen there are so many uses for this fiery ingredient.  A little goes a long way and rarely does a recipe call for quantities that blow off the roof of your mouth. There are so many recipes for chillies I am not going to go into detail.

But here are some other ideas for your next chilli crop.

Apart from drying your chillies, the next best way to preserve your hard earned harvest is to make a Sambal. I use the term a bit loosely and it may not strictly be the Indonesian or Malay version of the same name.  Traditionally you would blend up your chillies with some garlic, sugar, salt, rice wine vinegar and oil. But I just blend the chillies with the oil and that way I am not guided by the Asian combination of hot, sweet, salty and sour. It lasts forever and makes pretty gifts for your cook friends.

Then you could make chilli pastes – spice pastes to match your favourite cuisines.  You can flavour oils, make dressings which look great when you can see the chilli in the bottle. Or if you have way too much you can just hang braids of dried fruit up in the kitchen for a rustic look.

Even if you dont grow your own chillies, quite often you will find a glut of them at the markets so you can buy up big for little money.

Stay herbal

Hello Herb Lovers,

So you are interested in the wonderful health benefits of herbs and want to include them in your health regime.  But it is all a bit iffy, scary and maybe it’s only for the more “green extreme” members of society and not for everyday, normal you.  I am here to tell you that there is nothing scary about making your own herbal remedies.  Actually, herbal remedies have become very mainstream.  You dont believe me?  Well I can prove it to you!

Here is a recent episode of Better Homes and Gardens – how much more mainstream can you get? -  showing you how to make three different herbal remedies at home.  All three are great, but I would add to the first one that if you leave your infused oil on the stove for an hour, turn the heat off every now and them because you do not want to FRY the calendula flowers.

I already use the calendula ointment (although I add a few other herbs to mine) and the steambath but I will definitely try the lozenges once the winter colds threaten.  Will you give making your own herbal remedies a go?  It’s so easy it’s even on mainstream TV

If you are looking for more ideas there are some great, easy to follow step-by-step instructions right here

Stay herbal

I dont think there are very many people left who do not own, or have access to a mobile phone.  More and more people access a multitude of information away from their home or work computers. Not to be left behind, Herbology has gone mobile!

You can now access Herbology.com.au from your iPhone or other high end mobile device.

You can also get your Herb-BLOG-ogy fix while you are on the go.  Never miss out on the latest herb news.

Stay herbal – ANYTIME – ANYWHERE -

Hello Herb Lovers,

Lately the  Australian sun has been quite unforgiving with temperatures rising to rarely seen heights. We all know that it pays to be sun wise, however on those occasions when staying out of the sun just isn’t an option you might like to turn to the natural goodness of herbs for your summer survival.

Sunburn Soother

Fill a jar with fresh Rose petals and Calendula (Marigold) blossoms.
Cover with Apple Cider vinegar, and soak for 2 weeks.
Strain, and bottle.

Use this floral vinegar in a Soothing After Sun Bath.  Just add ½ to 1 cup to a warm bath to soak the burn away

Or try it as a Sunburn Spritzer. Mix 1 part of the floral vinegar with 2 parts water. Pour into a spray bottle and use to help calm the burning & itching.

Heat Exhaustion Tea

1 teaspoon each
dried Mulberry leaves,
Peony root bark
and Peppermint leaves
1/2 teaspoon each Liquorice root
and Ginseng root
1 litre water
Combine the herbs and water.
Bring to the boil, then simmer for 20 minutes.
Strain. Drink a cup before going out in the sun.

Survive the scorching summer with herbs!

For my Northern Hemisphere readers who are suffering from quite the opposite extreme of severe cold and rather excessive snow falls, here are some tips on how to use herbs to boost your immune system while battling the winter chills.

Stay herbal

Hello Herb Lovers,

Is Your Health in Your Hands in 2010?

Here we are, another year wiser. Or are we?

While thinking about my goals for the New Year I wondered whether there will be more personal accountability in regards to our health or if it will continue to be a case of seemingly easy, quick fixes which do not work and often make things worse down the track. Ok, so that’s a really long sentence. Let’s see if I can break down what I am trying to say.

I believe that we all have choices. Even in the direst of circumstances we can chose how to deal with them and how to approach them. It may not change the outcome, but it will change the way you get there.

If you’ve read some of my posts in the past, then you will know my attitude on including the benefits of herbs into our modern lifestyles. Unlike the old days where there was much work involved in the preparation of meals and remedies, it is now so much easier and just as effective to fit into our busy day. It is my goal to continue to educate and suggest ways in which you can include herbs into your life in 2010.

So why not try:

Taking the time for a relaxing cup of herbal tea – the herbs chosen to benefit a particular issue we would like to improve.

Include fresh herbs into your daily meals for nutrition and healing power.

We all bathe, so why not add a bag of particular herbs to the water and let the essential oils do their work? And yes, there are shower alternatives too.

There are so many ways you can enjoy the many benefits of herbs in your life that take no longer than the unhealthy choices that seem so much easier.

Sure it’s a lot easier to hold someone else responsible for our problems.

So we didn’t lose weight last year because the fad diet we invested in didn’t work.

The arthritis in our fingers didn’t get any better even though you took the glucosamine for a whole 2 weeks!

Our energy levels are at an all time low even though we had 4 cups of coffee before lunch, might have to add some energy drinks to the shopping list.

The market for quick fixes is huge. Their advertising targets our weak spots. We all wish to be younger, thinner and have more time and energy – and they offer products that promise us all of those and more. But somewhere down the track you realise that they actually don’t. By then you are that little bit older, maybe a tad wider, lost another year and some money too. You need to take responsibility and commit to it.

I am not advocating a lifestyle of abstinence. Life is much too short for that. What I do advocate is that you take responsibility for your life – your health! If you do things that take a lot out of your body, you have to make some other choices to replenish what has been taken.

If you love bad foods, take the time to help your body with the extra work you are asking of it. If you drink alcohol, treat your liver kindly. If you are out of energy take some time to find out why, look for natural solutions and stop being a martyr. You don’t have to do everything today. If you have health issues ( and who hasn’t) look at alternatives to synthetic drugs that will not bombard your body with more side effects. It is important that your doctor is aware you are doing this. Of course there are many situations where your medication is absolutely essential and if that is the case you can find natural remedies which can help your body deal with the impact of these drugs.

You do not have to deprive yourself of anything. You do not have to become some fanatical organic extremist. Do not blame the world for your woes. Take responsibility for your choices.

I guess my message for 2010 is this…

Live your life, your way. – put Your Health in Your Hands!

Stay herbal

Hello Herb Lovers,

The new decade is only 2 days away and since herbs are what I do, I am bringing you a super herbal recipe with which to start the new year.

I have recently been researching some medieval recipes and came across this Dutch recipe for a Herb Soup with Potato Dumplings.

It is suggested that the recipe existed as early as the mid 17th century. On Coquinaria.nl Christianne Muusers publishes bimonthly recipes from the culinary past.

This is Christianne’s translation from Dutch – the modern adaptation and ingredient list can be found here.

“Herb soup: Take sorrel, purslane, basil, butterhead lettuce, spinach, tarragon, burnet and chives, of the last three somewhat less than of the first ones. Wash them and chop them. A good piece of butter is browned with flour and the herbs are added to it, whilst pouring the stock in slowly and stirring everything steadily and smoothly. Then add some salt, chopped chervil and parsley. Let the soup boil for three quarters of an hour and thicken her with egg yolks. It can be served with egg balls or potato balls. “

Ideally a lighter spring soup, it is well possible to enrich it for the colder weather (for my northern hemisphere readers). Play with it a bit. You could blend it for a less rustic look and even add some very simple meatballs – see Christianne’s suggestions for these. Add a swirl of cream and you have a sophisticated starter.

Now, let’s look at the herbs in this amazing recipe.

Sorrel - Medicinally sorrel was used from early days (ca.14th century).  However, it was mainly valued as a culinary herb which in 15th century England was seen as one of the finest vegetables indeed.  It is thought to cleanse the  blood and improve haemoglobin content. Avoid over-eating while breastfeeding and avoid altogether if you tend to have kidney stones.  Consume in moderation due to the high content of oxalic acid. Great in salads, soups and sauces. Use with egg and cheese dishes.

Purslane – This ancient herb has been used for thousands of years. It has been used as a medicinal and culinary herb in ancient Egypt, China, medieval Europe as well as the Americas. Medicinally it is used to clear toxins from the system and to strengthen the immune system.  In the kitchen it is seen raw in salads and as a cooked vegetable. In soups it counteracts the acidity of sorrel. Modern science has found purslane to be rich in omega-3 fatty acids, vitamins A, B & C as well as calcium.  Although fine to consume in culinary quantities, it is advised that pregnant women do not take purslane medicinally.

Basil – A well known regular in most modern kitchens, basil is a native of India which first came to Europe in the 16th century.  Medicinally the fresh leaves aid digestion, rubbed on the skin can repel mosquitoes or relieve their stings. Basil steam baths ease congestion  and can sooth anxiety. In food, the fresh leaves have much more flavour than the dried herb. A big favourite in Mediterranean cuisines it goes great with tomato and eggplant.  Add towards the end of cooking to maintain its  fragrance.

Tarragon – French tarragon (Russian tarragon has very little flavour so if you can only get Russian tarragon use larger quantities) is native to the Mediterranean region. In days of old it was said to cure bites and stings of reptiles, insects and mad dogs. More recently it has been found that the leaves contain warming volatile oils which even Culpeper reported as being ‘heating and drying’. It’s aromatic fragrance makes Tarragon the perfect companion for fish and shellfish. Chicken too is much enhanced as well as egg and offal dishes.

Burnet – Also known as salad burnet, this pretty herb was popular in the 17th century as it was one of the few greens available for most of the year. The young leaves, when chewed fresh, have a cooling effect that aids digestion. Burnet has a mild cucumber like flavour which is very refreshing in salads and used to be floated in cups of beer or wine. Try it in your salads and summer punch.

Chives – Said to be native to Britain, chives seem to have been around forever. Like all members of the onion family chives contain a pungent volatile oil which stimulates the appetite, have a tonic effect on kidneys and are said to lower high blood pressure. Chives are also a natural source of calcium which strengthens teeth and nails.  Chives make a great addition to many meals where the flavour of onions is too strong. The flavour of chives is more subtle and is destroyed by long cooking times. Finely chopped chives go into salads, egg dishes, fish and poultry dishes. They also make a pretty garnish.

Sources:
The Complete Illustrated Holistic Herbal : A Safe and Practical Guide to Making and Using Herbal Remedies
Herbs: Their Cultivation And Usage
Kitchen and Garden Book of Herbs: Knowing, Growing, Cooking
New Book of Herbs
The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs, with More Than 250 Remedies for Common Ailments

Stay herbal

Hello Herb Lovers,

Another year is coming to a close and it seems we have never been busier.  Maybe now is a good time for some reflection on what has been and what we would like yet to come.  I certainly know that there are quite a few changes in store for Herbology and with them go a lot of hopes for the future.

This is also a good time to thank my readers, faithful and new comers alike, for their interest, contributions and patience when I swap and change things around.  Thanks everyone,  I wont disappoint in 2010

I wish you all a Merry Christmas, Happy Holidays and  a Blessed Yule Feast.    Some of you are snowed under, other are wilting in the sun – where ever you are and what ever your customs – be safe and……

Stay herbal