History of Lavender

History of Lavender

There are 4 Lavenders native to our region. Lavandula stoechas which grows on acid soil nearer to the coast, flowers in spring;

Lavandula angustifolia (angustifolia meaning narrow leaves), flowers from end of June to end of August depending on altitude and climate between 500/600m to 1400 m;

Lavandula latifolia (latifolia meaning broad leaved) flowers in August at altitudes between 200-600m above sea level. The zone where the last two Lavenders meet is around 500m above sea level. 

At this altitude they cross-pollinate and a new hybrid is born, Lavandula x intermedia, or more commonly known as 'Lavandin'.

On the left 'Lavandin', has inherited the lateral branching from Lavandula latifolia. Lavandula angustifolia in unbranched, just a straight flower stalk.

The Latin name for lavender is Lavandula,  derived from the Latin word ‘lavare’ meaning washing. The Romans used Lavandula stoechas and Lavandula latifolia to perfume their baths and clothes. These were the Lavenders, that were more easily available, growing near the coast and a bit inland.

Both Pline the elder (scientist, naturalist and philosopher, personal friend of Emperor Vespasian, 1^st century AD). Dioscorides (a Greek, but worked as a physician in the Roman armies 1^st century AD, author of the book Materia Medica, a herbal used up to the 15^th century) mentioned lavender in their writings.

From the 1^st century onwards Lavender pops up regularly in medical text. Lavender was one of the herbs that was grown in the monastery gardens in the 14^th century. 

In the 16^th century, records show that Lavender was being distilled to obtain essential oil. They used it to treat sores and against vermin.

The medical centres in Montpellier founded in the 13th century and Marseille founded in the 15^th century encouraged the cultivation of aromatic herbs. Plants were the principal cure for ailments until the discovery of chemical synthesis in 19^th century.

Faculty of Medicine - Montpellier

It was thought that bad odours resulted in illness and pleasant smells promoted healing and prevent illness. During the last plague epidemic in the 18^th century, the archives mention enormous quantities of aromatic plants being used in medicine, burnt inside the houses and on the roads to fight against the plague.

Plague doctor's mask and garments

It was in the second half of the 19th century when the ‘wild pick of lavender’ developed in Provence. In the same period there was a large exodus of people leaving the countryside, from Mt. Ventoux to the valleys of the Verdon, the limits being the mountains of the Vercors and pre-Alps. These people were very poor, the land was unproductive and as there were more and more new industries being created in the cities, they abandoned the land, left it as was, erosion took place exposing the rocks underneath, only the strongest plants could survive. Lavender quickly covered the abandoned hills.

During the harvest, the pickers noticed that some of the Lavenders were larger than the others.  They just called them “grosse lavande”. These plants were a cross between Lavandula angustifolia and Lavandula latifolia. This is brought about by insects, in particular bees, who transport the pollen from one flower to the next.  Only in 1927 was this fact confirmed in a laboratory in Grasse when they artificially pollinated Lavandula angustifolia with Lavandula latifolia. The name given to this newly discovered Lavender was ‘Lavandin’, its Latin name being Lavandula x intermedia.

Map of Lavender areas

Lavandin being a hybrid is in principal sterile.  It cannot produce plants from seeds or grains, only from cuttings, that also explains the sameness when you look at a field of Lavandin.

As the demand for perfume and cosmetics grew. Partially because it was fashionable at the time, but also because the population in the cities grew. In particular Grasse, its prosperity based on 3 industries, olive oil, leather and the perfumery industry. The countryside around Grasse produced olives and hides from the sheep. For the manufacturing of soap and cosmetics you need oil, in this case olive oil. To give the products a pleasant smell they used the essential oil of plants that either grew naturally or were being cultivated in the area (jasmine, rosa centifolia, violet, mimosa and of course lavender).  From the 19^th century onwards Grasse was knows as the capital of perfume.

Fragrance producers

• Expressions Parfumées  - Grasse - Producer of 100% natural fragrances certified Ecocert. A supplier to the big perfume houses and other parts of the cosmetics and beauty industry.
• Parfumeries Fragonard  Independent perfume house in Grasse - with perfume museum.
• Galimard - Producing fragrances and perfumes in Grasse since 1747
• Jean Niel - Grasse - Family run company producing fragrances since 1779.
• Molinard  Another family perfume company, based in Grasse
• MPE (Matières Premières Essentielles) - Grasse based producer of essential oils

The perfume houses installed distilleries in the countryside close to where the Lavender was being picked. Local families and families as far a field as Italy would descend into the hills in July. This harvest continued to grow till it reached its peak in 1920’s-1930’s. It was only between 1925-1930 that the cultivation of Lavender in fields, as we know it today, started.

For example in 1923, 100 tons of Lavender was being picked – 90% from wild pick.  From the 1950’s the ‘wild pick’ hardly existed.  In 1956 the lavender production was 80 tons only 10% from ‘wild pick’. In the 1980’s the production was 50-80 tons and no more ‘wild pick’.

Lavander is normally sown.  There is a cloned variety called  Lavandula angustifolia ‘Maillette’, named after M. Maillette, who selected the plant. Nowadays, 40-50 % of all Lavender is planted with this variety.  It is of a slightly lesser quality than the sown Lavender, but because of its selection, it has a larger flower head, which results in more essential oil.

The cultivation of Lavandin started of slowly from 0 in 1925 to 1000 tons in 1980.

The first selection of Lavandin was called Abrialis in the 1930’s, developed by Père Abrial.  2/3 of all the Lavandin fields were planted with Abrialis,

till it got a sickness and was then replaced by another cultivar called ‘Super’.

Nowadays only 10-15% of the fields are planted with ‘Abrialis’ and less than 10% with ‘Super’. Most of it is planted with Lavandin ‘Grosso’ selected by M. Grosso from Goult in the Vaucluse.

The production of Lavandin has increased whilst the production of Lavender has decreased. There are several reasons for this, the yield of Lavandin essential oil is greater than that of Lavender plus Lavandin grows at lower altitudes, the land is flatter, it is easier to create the fields and at the same time easier to harvest with machinery. The large industries that use Lavender in their products are not interested in quality more in quantity. Today the production of Lavender has gone down to about 30 tons.

What is the essential oil of Lavender used for:

Essential oil of Lavandula angustifolia is one of the few essential oils that can be used pure onto the skin, particularly for insect bites or small burns. 

It is a tonic for the nervous system; it calms, emotionally it harmonises; it relieves fear, tension and negative thoughts, helps with palpitation and is a muscle relaxant.

The different Lavandins have similar properties, just not as effective.

Lavandula stoechas has antiseptic, anti-spasmodic properties.  It has to be diluted before use to treat chronic sinusitis, bronchitis and upper respiratory infection.  Not to be used pure or on babies, children and pregnant women.

How to use lavender essential oil:

·      Simplest way is to put a few drops on a hanky and inhale.

·      Bath: add 7 drops of essential oil to the bath water.

·      In an aromatic burner, first add water to container, put 6 drops of essential oil onto the water, light the tea light.

·      In a base cream: 12-65 years add 20 drops to 50 gr of cream; 65+ add 10 drops per 50 gr of cream.

·      In a massage: 12-65 years add 10 drops per 20 ml of carrier oil, almond oil is good for the skin and not too expensive; 65+ add 5 drops per 20 ml of carrier oil, almond oil is good for the skin.

Bibliography:  Lavandes & Lavandins - Christiane Meunier; web for photos

Cistus

By Mavis McQuade

The common name for Cistus is Rock Rose.

Why grow them.

Cistus are native plants to our region, growing in the wild in the garigue and maquis.
Our climate is harsh and plants that can exist unaided in the wild should be looked upon as a starting point  when thinking of plants for our gardens.
Cistus are shrubs which mostly grow to a height and spread of 1metre though there are exceptions.  There are about 20 varieties of Cistus in the mediterranean climatic areas and in the Var the four most common varieties are Albidus, pink flowering with soft gray velvety leaves,

Monsepeliensis, small white flowers and quite coarse narrow dark green leaves, 

Salvifolius, medium white flowers with light green quite coarse sage like leaves

and Landanifer which is a true gum Cistus having large white flowers and long narrow sticky dark green leaves.

From the range of wild Cistus many beautiful garden hybrids have been developed and it is worth finding a Pepiniere that specialize in plants for dry gardens as their Cistus will all be named. In a garden centre they are just mainly called Cistus and one does not know how they will look.
Nearly all Cistus have single 5 petal flowers ( like a wild rose) which have a delicate look of crushed tissue paper. They flower from May to July which is not a long period but is well worth waiting for. The flowers appear in the morning and petals fall in the late afternoon but they are abundant. The flowers of the different varieties come in different sizes and the colours are white, or pale pink to almost magenta all with yellow centers  and on some varieties a brown or wine coloured sploge at the base of each petal. The shrubs are evergreens so make all year interest especially if kept in shape.

Back left: Cistus x purpureua; Back right: Cistus 'Gracewood Pink'; in front Cistus pulverulentus

                                 
Cultivation

Most Cistus prefer alkaline soil though there are a few that prefer acid. They can take a lot of heat so do well in full sun but can cope with dappled shade and look good in a setting of mixed varieties under larger trees being very happy under our native pines and evergreen oaks. They are happiest in poor but well drained soil and need little water and no feeding.

            Back: Cistus purpureus; Front: Two Cistus pulverulentus                     

Planting

Planting time is May to September. When planting add no organic material or fertilizer but if possible add gritty sand. Water the hole you have dug and check that the water drains away quickly, if not find a dryer place. Soak the root ball a little but do not tease out the roots as they are very brittle. Do not plant deeply. Do not feed. Cistus are very happy in a gravel garden.

Cistus corbariensis

Pruning 

Many experts say no pruning, only take off flower stems after flowering. I find that they soon get straggly and if you prune carefully they grow denser. Pruning can be done after flowering or around September or anytime you see tiny new buds lower down the stem or branch. Never cut in to old wood or lower than two new pairs of buds. Cistus are said not to sprout from old wood but occasionally  I find new shoots near the base of the plant.
                                

Cistus x purpureus 'Alan Fradd'

Propagation 

Cistus are most easily propagated by cuttings. This is recommended  in September- November or early Spring, though I take some whenever I feel like it.
Take the cutting from a none flowering side shoot about 12 to 20 centimeters long, or with about 5pairs of leaves. Pull off the two lowest pairs of leaves and make a clean cut just below the lowest node. Sometimes I take a heel cutting by tearing a shoot from it's stem. Dip the cutting in hormone rooting powder and insert around the edges of a pot filled with damp compost mixed 50/50 with gritty sand and some vermiculite if you have any. I put quite a few cuttings in a pot in the hope of some success. Depending on the time of year put a plastic bag over the pot for a short time. When they look happy remove the bag and leave the pot in a sheltered place until they have rooted and then repot them individually. When they start to send out side shoots and are growing upwards nip out the growing tips to encourage them to thicken up. Within a year they should be ready for planting .
In the wild the native species seed freely and have very hard seed casings which can lay dormant for years but when subjected to great heat,as in forest fires,will crack open into activity. This applies to many plant seeds in the Garique and Marquis.

Pests and Disease

Cistus are usually problem free but can be come the host to a parasite called Cytinus which takes nourishment from the roots of the host. They have nothing to recognize them by other than at flowering time they produce small bright flowers at the base of the Cistus. On Cistus Albidus they are bright red and white. I have never come across this but will now look out for it.

Cytinus

Commercial Uses

Cistus have only one commercial use and this is from the Gum Cistus group. They exude a highly aromatic resin called Ladanum or Labdanum. This has been known from ancient times and was used in incenses, it is still invaluable in the perfume industry.
Ladanum, which comes from Cistus Creticus, is found , as the name suggests mainly in Crete.
The Ladanum is harvested today in the same way as it was by monks hundreds of years ago. This is done by flaying the bushes with an ancient tool still in use today. The tool is like a two foot handled rake but with two cross bars. From these, instead of tines, hang down leather straps ( plastic these days). The shrubs are lashed with these and the resin sticks to the straps and is then drawn off, rolled into balls or little cakes and sent to market. This is laborious work as it must be done when the sun is at it's hottest and the resin is released. 
Herodotus  noted 2 thousand years ago that goats were left to graze on the hillsides. The resin stuck to their beards and was then combed off.

Historically, in Greek and Turkish Folk Medecine, Cistus were used for a great variety of ointments,potions and infusions for everything from the plague,scurvy and hair loss to rheumatism  and asthma.
In Spain Cistus Clusii  is still used as an anti inflammatory and for skin inflammation .

Cistus clusii

If you are interested in learning more about Cistus may I recommend a website to you .
Produced by Robert Page at cistuspage.org.uk.  Despite living in Yorkshire he used to hold the National Collection of Cistus and has bred and named many new varieties and I think would be considered a world authority .

Mavis McQuade

Herbal teas - Tisanes - Infusions - Decoctions

Egyptian and Chinese texts on herbal teas go back more than 3000 years. Even before the written word this method of healing people must have existed. 

Another name for herbal tea is tisane or infusion.  Herbal tea, tisane and infusion is made first of all, by boiling water, leaving it for 3 minutes, before pouring the water over the dried or fresh herbs. 

For 1 cup use 1 tsp of dried herbs or 1 tbsp of fresh herbs, pour hot water over the herbs, put a lid on the cup, leave to steep for 4 - 7 minutes, then strain.  

A normal teapot holds roughly 1 litre of water, use 5 tsp of of dried herb or 5 tablespoons of fresh herbs.  Pour hot water on the herbs, leave it to steep for 4 - 7 minutes, then strain. Make every day a fresh batch. 

If desired, honey, sugar, slices of lemon, orange or lime may be added. When adding honey make sure the herbal tea is below 50 ℃, above 50 ℃ it looses its properties. When adding citrus juice make sure the herbal tea is below 70 ℃, above it will destroy vitamin C.

When roots, bark or seeds are used, they need a longer time to release their active ingredients, this is referred to as a decoction.  

The material should be chopped or bruised, to help to speed up the process. 

Use 1 tsp of dried herbs or 1 tbsp of fresh herbs to 250 ml of cold water.  Bring to the boil and simmer for 20 minutes. Allow the ingredients to cool down in the liquid, strain.  

If desired honey, sugar, slices of lemon, orange or lime may be added. A decoction should be made fresh every day.

In general drink a wineglass or small cup 3 x a day before a meal. For 1 or 2 days for minor problems such as a mild sore throat, for several days for a cold, for several weeks for chronic problems. With long term problems when you see them improving, reduce the amount gradually till you no longer need it.

In choosing the herbs I’ve tried to use herbs/spices that are effective, easy to procure, they either grow around us or we keep them in our fridge (ginger) or store cupboard (spices). Just a few may need to be bought.

Some common terms you may come across when reading about herbs:

Demulcent – a substance in the herb that soothes the bronchials and eases coughing.

Expectorant – a herb that helps get rid of excess mucus in the lungs.

Diuretic – a herb that helps increase the flow of urine.

Carminative – a herb to settle upset stomachs and dispel wind. It may also ease heartburn.

Below is a list of the most common ailments and the herbs one can use.

After this section there is a list of herbs in more detail, followed by some recipes.

Herbs for colds and flu:

Cayenne pepper– in particular for mucus.

Cinnamon – soothes aches and pains.

Cloves – expectorant.

Dog Rose – antioxidant; vitamin C.

Elderflowers – lowers fever.

Ginger –loosens up congestion.

Lemon – antibacterial; vitamin C; acts as a defence against germs.

Lemon balm – feverish colds.

Lemon verbena – feverish colds.

Liquorice – expectorant.

Karkadé – helps lower fever.

Mint – stimulates sweating.
Savory – expectorant.   

Turmuric – anti viral.

Herbs for respiratory tract:

Aniseed - expectorant, dry coughs.
Honey – soothes a sore throat.

Lemon balm – chronic, bronchial catarrh.

Lime leaves– expectorant.

Liquorice – expectorant.

Marigold – throat ulcers.

Sage – gargle for sore throats.

Thyme – dry cough; bronchitis; bronchial cough; asthma; laryngitis; tonsillitis.

Herbs for digestion:

Aniseed - improves digestion
Basil – aids digestion; settles the stomach; relieves nausea.

Bayleaf – stimulates digestion.

Chamomile – antiseptic; antispasmodic; anti-inflammatory.

Fennel – stimulates appetite; anti flatulence; indigestion; colic; general upset stomach.

Juniper berries – aids digestion.

Lavender – in particular for wind.

Lemon verbena – indigestion.
Lime leaves – improves digestion; relaxes spasms.

Liquorice – stomach ulcers.

Mint – aids digestion; stops feeling sick.

Parsley – stimulates digestion.

Rosemary – improves digestion; digestive problems associated with anxiety.

Sage – improves digestion.
Savory – improves digestion; indigestion; nausea; colic.   

Thyme – indigestion.

Herbs for liver and gall and intestinal problems:

Aniseed - tonic
Blackberry – diarrhoea.

Dandelion – tonic for the liver.

Dog Rose – diarrhoea; gastritis.

Marigold – gastro-intestinal ulcers.

Rosemary – stimulates liver and gall bladder.

Sage – tonic for the liver; stimulates the liver.

Thyme – gastritis; diarrhoea.

Herbs for arthritis and gout:

Blackberry – for gout.

Dandelion - soothes rheumatism and gout.

Juniper berries – removes uric acid.

Nettles – removes uric acid.

Rosemary – gout and rheumatism.

Thyme – rheumatism; arthritis.

Herbs for heart and  bloodvessels:

arteries in red, veins in blue

Nettles - tonic for bloodvessels.

Rosemary – improves circulation.

Sage – improves circulation.

Herbs for the nervous system:

Basil – improves concentration; mentally uplifting.

Chamomile – calms.

Lavendel – calming and anti-depressant.
Lemon balm - tension; depression; sedative.

Rosemary – depression; apathy; nervous exhaustion; headaches associated with nervous tension.

Tilia – calms the nerves.

Herbs for kidneys and urinary tract:

Juniper berries – to treat urinal tract infections.
Karkade - tonic for the kidney.

Parsley – strong diuretic, kidney problems.

Herbs for sleep disorders:

Chamomile – calms and restores the nerves.

Lavender – calms and relaxes.
Lemon balm - sedative.

Lemon verbena – relaxes and soothes.

Tilia – calms the nerves.

General information on herbs mentioned above:

Aniseed – Pimpinella anisum

A stimulant herb that improves digestion, benefits the liver and circulation and has expectorant and oestragenic effects. Internally for dry coughs, indigestion, wind and colic.

Parts used: leaves and seeds

Basil – Ocimum basilicum

Originally from India.  The leaves should be harvested before it flowers.  By drying,  basilicum looses a lot of its properties. It encourages appetite, is an antispasmodic, aids digestion, settles the stomach, relieves nausea, improves concentration, mentally uplifting.
Parts used:  leaves

Bay leaf – Laurus nobilis

In ancient Greece, bay leaf wreaths were given to the victors at the Pythian Games held in Delphi, in honour of the god ‘Apollo’.  The term ‘poet laureat’ is associated with the latin name, Laurus nobilis as well as Apollo being the god of poets and writers.  Bayleaf is used in cooking. It is added to sauces, stews and soups. The leaves can be harvested throughout the year.  They stimulate the digestion, help with indigestion, poor appetite, colic and wind.
Parts used:  leaves

Blackberry – Rubus ulmifolius

Another name for Blackberry is Bramble. An old fashioned name for it is ‘goutberry’ which indicates its traditional use. The dried leaves are used to treat gout.  Chewed fresh, to help bleeding gums.  Also effective against diarrhoea.
Parts used: leaves.

Chili peppers – Capsicum frutescens

Warms up the body and stimulates the release of built up mucus in the sinus and respiratory passages.  Chili also causes you to sweat, which results in lowering fever and getting rid off toxins.
Parts used: fruits.

Chamomile – Anthemis nobilis or Matricaria chamomilla

There are many species of chamomile, but the best for tea is Anthemis nobilis or Matricaria chamomilla.  Chamomile has antiseptic, antispasmodic and anti-inflammatory properties. It helps to calm and restore the nerves and in doing so helps with sleep disorders.
Parts used: flowers.

Cinnamon – Cinnamomum zeylanicum/Cassia

Soothes aches and pains, natural pain reliever, antibacterial, antifungal.  It stimulates circulation and increases elimination of toxins.
Parts used:  bark.

Cloves – Syzygium aromaticum

Cloves are an expectorant, makes it easier to cough up and eliminate phlegm.  It is a natural pain reliever, high in anti-oxidants, it supports the immune system.
Parts used:  fruit.

Dandelion – Taraxacum officinale

Regarded as a weed by most gardeners, it has a long medicinal history.  It is one of the herbs used in spring as a tonic to restore the liver after it has been working hard during winter when one tends to eat heavier food. It has a stimulating influence on the secretion glands of the stomach wall, liver, pancreas, gallbladder and intestines so that they function better.  It is cleansing, removes excess water from the body, aids digestion, relieves dyspepsia and eases liver problems. It soothes rheumatism and gout.
Parts used: leaves.

Dog Rose – Rosa canina

The Dog Rose got its name from the belief in the Middle Ages that it could cure rabies, a ‘mad dog bite’. It is an astringent, tonic herb, rich in vitamins, especially vitamin C.  Internally used for colds, flu, minor infectious diseases, scurvy, diarrhoea and gastritis.
Parts used:  rosehips

Elderflowers – Sambucus nigra

Once used as a cure for all sorts of ailments. A cooling herb that lowers fever and reduces inflammation and soothes irritation. Internally for flu, colds, catarrh, sinusitis. Externally for irritated and inflamed skin, mouth ulcers.
Parts used:  flowers.

Fennel – Foeniculum vulgare

Very common in our area.  It was well known to the ancient Greeks and Romans, the Greeks used it for flavouring, the Romans cooked it as a vegetable. Apart from its culinary uses, the seeds are used to stimulate appetite, against flatulence, indigestion, colic as well as a generally upset stomach. It improves lactation.
Parts used:  seeds.

Ginger – Zingiber officinale

Old remedy to relieve a sore throat, it loosens up congestion due to a cold.  It calms an upset stomach, helps against nausea, relieves aches and pains and has anti-inflammatory properties.
Parts used:  the roots.

Glycyrrhiza spec. – Liquorice

A herb that has been in use for at least 2500 years. It is thought to get rid of the toxins in the body. Especially used to treat stomach ulcers and is a useful expectorant. Often added to tisanes to make them more pleasant to drink.
Parts used: roots.

Should not be used by persons with high blood pressure, nor persons who use digoxine (heart medicine).

Honey

To fill up a pot of honey, a bee has to fly 3 x around the world! Honey is mainly sugar.  Different types of sugars, main ones are fructose (38.5 %) and glucose (31 %). In total 80% of honey is made up of sugars, just over 17 % consists of water and the rest just under 3% are made up of vitamins and minerals. It is soothing and has antibacterial and antifungal properties.

Juniper berries – Juniperus communis

It takes 2 years for the berries to mature. When ripe the berries are black.  They have been used to flavour gin, they are added to pâtés, sauerkraut, game and meaty stews. Medicinally the black berries are mainly used for urinal tract infections and to remove uric acid.  They reduce colic and wind, stimulate the digestion and uterus.
Parts used: berries.

Should not be given to pregnant women.

Lavender – Lavandula angustifolia

Native to northern Provence.  Do not confuse it with the large flowering lavenders (Lavandin) most of us have growing in our garden.  Lavandin does not have the same properties. In flower, Lavandula angustifolia reaches a height of maximum 60 cm.  There are many cultivars of Lavandula angustifolia, one of them is Lavandula ‘Hidcote’.  Lavender works as a sedative and is antispasmodic.  It has calming and anti-depressant qualities.  Used for headaches caused by stress, insomnia and to ease flatulence.  The flowers should be picked when they start to fade.
Parts used: flowers

Lemon Balm – Melissa officinalis

Native to the Middle East, but has now naturalised in Asia, Mediterranean countries, throughout Europe and North America. Lemon Balm was traditionally used to treat tension and depression, ease chronic, bronchial catarrh, headaches, feverish colds and as a sedative.
Parts used:  leaves.

Lemon Verbena – Aloysia triphylla

Native to tropical America, brought by the Spanish to Europe in 17^th Century.  Traditionally it was used to scent finger bowls at feasts and to give fragrance to soaps and perfumes.  An astringent, aromatic herb rich in essential oils, that acts as a mild sedative, relieving spasms, especially of the digestive system and reducing fever. 
Parts used: leaves.

Lime Tree – Tilia

The wood of the Lime or Linden tree is lightweight and pale in colour.  It is used in carving and musical instruments. In spring when the lime tree is in flower, the scent is intoxicating. The flowers  are a diuretic and expectorant, calm the nerves, lower blood pressure as it attacks the atherosclerosis in the arteries, increase perspiration rate, relaxes spasms. Mostly used for its calming influence.
Parts used: flowers.

Karkadé/Roselle/Sudanese Tea – Hibiscus sabdariffa

Native to West Africa, but now found in many parts of tropical Asia and South America.  The flowers are pale yellow with a dark red spot in the middle.  An aromatic, astringent, cooling herb, diuretic, provides Vitamin C and helps to lower fever.  A tonic for the digestive system and kidneys.  Mainly used worldwide as an acid flavouring agent.

Parts used: flower calices.

Marigold – Calendula officinalis

The local Marigold, Calendula arvensis, depending on the weather, normally starts flowering in February.  The flowers are small, compared to the larger Calendula officinalis. Often added to skin creams to treat skin ulcers or slow healing wounds. As a tisane to treat ulcers in mouth, throat and in the gastro-intestinal tract, painful periods and delayed menstruation.  It reduces inflammation, stems bleeding and heals damaged tissues.

Parts used: flowers.

Do not take during pregnancy as it stimulates the womb.

Mint – Mentha spp.

There are at least 30 species of mint. They have a habit of cross-pollinating to produce just one general, unspecified sort of mint. To prevent this from happening pinch out the buds before they flower. It is used in deserts, drinks and meat dishes. Grown near roses, mint helps to reduce aphid infestations. All mints can be used, but Mentha piperita is favoured. Mint relaxes the muscles of the digestive tract, stimulates the gall flow, hence it helps to treat indigestion, flatulence and colic.  It stops you feeling sick and stimulates sweating with fever and flu.

Parts used: leaves

Never give mint to babies in whatever form. Do not drink at night time as it stimulates.

Nettles – Urtica dioica

Till  recently, in folk medicine, arthritis and rheumatism sufferers used to flagellate themselves with nettle branches to relieve the pain. Nettles absorb minerals, especially iron, from the soil.  They are a good tonic for anaemia, nettles contain a lot of vitamin C. Vitamin C facilitates the absorption of iron into the blood. Nettles works as a diuretic, they remove uric acid from the body and in doing so improve the condition of gout and arthritis sufferers.  The leaves should be harvested in spring.
Parts used: young stalks and leaves.

Parsley – Petroselinum crispum

It is one of the most common culinary herbs.  Rich in vitamins, especially vitamin A and C and minerals. Just like nettles, parsley absorbs the minerals from the soil and stores them in the leaves. It is a diuretic herb, reduces inflammation, and clears toxins. It stimulates the digestion and uturus.  In excess it is toxic especially the essential oil.
Parts used:  leaves.

Do not use in great quantity during pregnancy.

Rosemary – Rosmarinus officinalis

Greek scholars wore garlands of rosemary when they were sitting examinations to improve their memory.  Queen Izabella of Hungary (72 years old) claimed that she had regained her strength and beauty (she was crippled with gout and rheumatism) by using Hungary water, rosemary tops macerated in alcohol, that the King of Poland proposed to her. It relaxes spasms, relieves pain and increases perspiration. It stimulates the liver, gall bladder, improves digestion. Internally for depression, apathy, nervous exhaustion, headaches associated with nervous tension, poor circulation and digestive problems associated with anxiety. Externally for rheumatism, arthritis, neuralgia, muscular injuries, wounds, dandruff and hair loss. Leaves can be harvested through the year.
Parts used: stalks and leaves.

Do not take during pregnancy.  Do not drink for more than a few days at a time. It is a stimulating herb so do not drink at night.

Sage – Salvia officinalis

Salvia is widely used as a culinary herb.  It has always been associated with longevity.  It was often planted on graves with other herbs that improve memory. During the China trade for tea in the 19th century, the Chinese would trade 2 boxes of tea for 1 box of sage. The purple variant of Sage is considered to be better than the green variety. It stimulates the liver and digestion. It is a tonic for the liver and improve blood circulation.  It decreases the milk production when breastfeeding is being stopped and decreases sweating at night during the menopause.
Parts used: leaves

Do not take in large quantity during pregnancy.  Do not use if you are suffering from epilepsy. It should not be taken more than a few weeks at a time.

Savoury – Satureja Montana

An antiseptic, astringent, warming herb, that improves the digestion, increases perspiration and has expectorant effects. It stimulates the uterus and nervous system. Internally for indigestion, nausea, colic, diarrhoea, bronchial congestion, sore throats.  Raises blood pressure. Principally used for gastric complaints, to stimulate appetite and aid the digestion.

Parts used:  leaves and shoots.

Do no use during pregnancy

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Thyme – Thymus vulgaris

Thyme is widely used in cooking as an aromatic herb. It works as an expectorant, improves digestion, relaxes spasms and controls coughing.  It is strongly anti-septic and anti-fungal. Internally for dry coughs, whooping cough, bronchitis, bronchial catarrh, asthma, laryngitis, indigestion, gastritis and diarrhoea.  Externally for tonsillitis, gum disease, rheumatism, arthritis and fungal infection.
Parts used:  foliage and flowers.

Do not use in excess during pregnancy. Do not for more than 2 to 3 weeks without a few days' break.

Turmeric – Curcuma longa

Native to south-east Asia.  An essential ingredient in curries and curry powder.  It stimulates the digestive, circulatory and respiratory systems and uturus. Has anti-inflammatory and antibiotic effects. Relieves catarrh.

Parts used: rhizome.

Recipes

Decoction for colds or fever:

Juice of ½ lemon; 1 stick of cinnamon (coarsely ground); 1/2 stick of liquorice (bashed into several pieces); 3 slices of fresh ginger cut fine; ¼ tsp cloves (coarsely ground); ½ tsp turmeric; pinch of chili pepper; 3 cups of water; 1 ½ tbsp of honey.

Mix all ingredients apart from honey and lemon in a pan, bring to the boil and simmer for 20 minutes, let it cool down a bit, strain, add lemon juice and honey.

Infusion for throat ache and laryngitis:

½ handful of fresh sage leaves; ½ handful of fresh rosemary leaves; ½ lemon; honey to taste.

Mix herbs into a teapot, pour 1 liter of hot water of them.  Leaves for 10 minutes, strain, add the juice of ½ lemon and the honey. Gargle with this every 2-3 hours, a wineglass full. Swallow it after the gargle. The tea is a disinfectant and healing.

Infusion of better digestion – 2 suggestions for after meal teas:

1 tsp of dried chamomile; 1 tbsp of dried fennel seeds (bruised); 2 fresh sage leaves or ½ tsp if dried sage; 600 ml of hot water; honey optional.  Mix herbs into a teapot, pour the hot water over it.  Leave for 10 minutes, strain.

or

4 tsp of dried chamomile; 3 to 4 sprigs of fresh mint or 1 tsp of dried mint; 600 ml of hot water.
Mix herbs into a teapot, pour hot water over it. Leave for 10 minutes, strain.

Detox method for the liver:

1. Drink Dandelion Tea after each meal, plus mid morning and mid afternoon.
2. Every morning on rising drink one or two glasses of lemon water.  Try to drink five more of this during the day.
3. Do not eat sugar, honey or other refined carbohydrates.
4. Take 2 x day a multivitamin and a mineral tablets.

Regime over 3 weeks:

Vegetables that are particular good for the liver:

Alfalfa sprouts, Artichokes – Globe as well as Jerusalem artichoke, Bean sprouts, Beetroot, Cabbage – broccoli and other members of the cabbage family, Fennel, Garlic, Leeks, Onions, Parsley, Radish, Turnip, Watercress.

Fruits that are good for the liver:

Apples and pears, Apricot, Avocado, Banana, Berries, Cranberries, Grapefruit, Grapes, Lemons, Oranges, Papaya, Pineapple, Watermelon.

Week 1:

Fruit  - citrus fruits/apples/pears/ a few bananas. 

Vegetables - no potatoes, tomatoes, peppers, aubergines, mushrooms, olives and avocado, dried lentils, beans or sprouts of various beans.

Fish - not smoked, no tuna.

Grains - brown rice/brown rice flour/flaked rice/rice cakes.

Drinks dandelion root tea/rice milk/still mineral water.

Avoid soy and soy products.

Week 2:

Add the following to Week 1.

Potatoes/tomato/peppers/aubergines/avocado.

Grains -porridge oats/barley/rye/rye biscuits/millet/buckwheat/flour and pasta made from these.

Poultry – chicken/eggs/duck/turkey/goose.

Drinks – green tea/herbal tea, though ground dandelion root is still better/oat milk.

Week 3:

Add the following to Week 2.

Sprouts of various beans and seeds.

Grains – wheat and corn, wholemeal flour, wholemeal pasta, polenta, keep avoiding bread.

Legumes – red, yellow and brown lentils, dried beans including chickpeas.

Decoction for constipation:

1 tbsp. of dandelion root; 1/2 stick of liquorice; 1/2 tbsp. aniseed. Add 750 ml of water. Bring to the boil and simmer for 20 minutes until the liquid is reduced by about 2/3. Steep and allow the ingredients to cool down in the liquid. Strain into a cup.  Drink 1 cup 3 x  a day.

Infusion for indigestion and acidic stomach:

1 tsp. fennel seeds; a tbsp. of melissa leaves (dried), pince of cinnamon. Cover the leaves with hot water, leave for 10 mins.  Drink after dinner.

Infusion for flatulence:

1.5 tsp. of fennel seeds; 1.5 tsp chamomile flowers; 1/2 tsp of mint.  Cover the leaves with hot water, leave for 10 mins. Drink after dinner.

Wake me up tea:

3 tsp. dried marigold flowers; 2 tsp dried lemon verbena; 2 tsp dried crushed rosehips; 600 ml of hot water.

Karkadé:

1/2 cup of dried hibiscus flowers to 3 cups of water.  Bring to the boil, boil slowly for 3 minutes. Add 2 tbsp. sugar.  This drink can be drunk cold as well.

Soothing bed time drink, suitable for colds and sore throats as well:

1 tsp dried chamomile, cover flowers with hot water. Leave to cool a bit.  Add honey to taste.