Herbal Burn and Wound Salve

This is one of those homemade medicinal concoctions that work really well and is very helpful to know in case you can’t get immediate medical attention. It’s perfect for cuts, scrapes, burns and more. There are a few steps you have to take before applying the burn/wound salve itself if you are dealing with deep cuts.

First thing you need to do is to stop the bleeding with cayenne pepper. Cayenne is an amazing herb and should be in everyone’s first aid kits! It increases circulation inside the body, but stops bleeding outside of it! Depending on how deep the cut is, the sting of applying cayenne pepper to the injury may or may not hurt. My little 3 year old has received some pretty deep cuts the last 2 years from playing rough with her siblings. We applied the cayenne (powder) to stop the bleeding first (which by the way also disinfects) and then reapplied the salve 3x a day. She healed very well with no scars!

Recipe

The wound salve has equal parts of 3 ingredients;

Fresh leaves (if available) or dried root of the comfrey plant. Comfrey is also known as “knit bone”, it has been used to close wounds and heal broken bones for many years. If you don’t grow comfrey you can use powdered comfrey root from any health food store.

Wheat germ oil helps to promote new cell growth aiding in the healing process to prevent scarring.

Honey has been used to aid with burns for many years. It is a natural antibiotic and reduces inflammation.

You can make any adjustsments with the recipe to make a thick salve.

Blend all ingredients together if using fresh comfrey leaves or just a fork if using the powdered root of comfrey. Keep in an airtight container and refridgerate. It will stay good for one month.

September 23, 2013September 23, 2013

Medicinal Skin Salve

This salve is made from oil that has been infused with St. John’s Wort, Comfrey and Calendula herbs. Each of these herbs has many wonderful skin healing properties including cuts, scrapes, stings, bruises, burns, sore muscles, diaper rash, cradle cap and more! It is so simple to make and can be given as fabulous gifts too! You can read about the specific medicinal properties of these herbs below. If you like other herbs and want to use them instead, by all means do what works for you! That is the beauty of this recipe!

comfrey

calendula

St. John’s Wort

From left to right: Calendula, Comfrey, St. John’s Wort

The first step is to infuse the oils!

Place fresh or dried herbs into pint or quart jars (depending on how much you want to make) and cover the herbs by an inch.

Cover the jars with lids and set out on a warm sunny porch or sunny window seal in the winter.

Allow to infuse in the sunlight for 2-4 weeks.

Dry herbs are best to use so that moisture doesn’t get into the oil. Although, there are some herbs that need to be used fresh like the flowers and buds of St. John’s Wort. If you do use fresh and see moisture develop at the top of the inside of the bottle just open it up and wipe it away with a clean paper towel.

Try making a double strength salve by straining the first batch, placing the infused oil back into the jar and then adding more of the same herb starting the process all over again.

Salve Recipe

Once the oils are infused, measure the amount you have.

For every cup of oil you will add 1/4 cup shredded beeswax.

Melt the beeswax with the oil in a saucepan until melted.

Test the salve to make sure it is the consistency you want by spooning a little bit and placing into the freezer for a minute so it sets up fast. If you want it more solid add more beeswax. If you want it softer, add more oil.

Pour the liquid salve into a jar ( I get mine at Industrial Container and Supply).

Before it sets up ( and it will do it quickly) add 1 drop of vitamin E oil for every ounce.

Also add 2 drops essential oil for every ounce. I like to use lavender and tea tree oil for their medicinal properties. They compliment the salve very well!

The vitamin E oil will help preserve the salve longer as well as keeping it in the fridge too!

September 23, 2013

Growing and Using Rosemary

Rosemary is one of my most favorite herbs! I love the smell and flavor in many sweet and savory dishes! I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies! Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil. However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water. If you can keep the soil in between the extremes you will have success. I like growing the variety of rosemary called “Arp”. It is supposed to get through our cold Utah winters in the northern region. I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection. In dry winters it may need to be watered once a month. Rosemary loves fertile soil and full sunlight, although it can tolerate some shade. Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth. If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle. Try making your own! It is so easy and inexpensive! Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely. Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread. You can also do this over the stove top if you need the oil sooner. Just warm the oil on low heat for 30 minutes with your herb of choice.

September 11, 2013

Fresh Herb Fruit Salad

The Farmer’s Markets are booming with all kinds of amazing fresh ripe fruit and veggies this time of year! September has got to be one of my most favorite months! The weather is perfect, the crops are in full production and I only wish it would last a little longer! This salad will win any crowd over! It’s packed full of flavor and brightness! It’s definitely a happy salad! 🙂 You can add any of your favorite types of fruit. Just make sure you have a variety of colors and you simply can’t go wrong!

1 pineapple chopped

1 cantaloupe chopped

3-4 fresh peaches sliced

2-4 cups strawberries hulled and quartered

1-2 cups fresh blueberries

1-2 cups fresh raspberries

2 cups green grapes or 4 chopped kiwi fruit

Dressing

Zest and juice of 2 limes

2 tablespoons raw honey (add more if needed)

1/2 cup fresh chopped mint or 1/4 cup lemon verbena

Gently mix all fruit and dressing together. Place in a pretty bowl and enjoy!

September 11, 2013

Zucchini Bread 3 Ways!

It’s that time of year when the zucchini is coming out of our ears in the garden! There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all! I came across a fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread. The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl. Mix 2 tablespoons sugar into the zucchini and mix. This will pull the excess water out of the zucchini so it doesn’t make the batter to wet. Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This one is really a dessert. You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 50-60 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This recipe is one that reminds me of the beginning of fall! The flavors of orange, spices and cranberries with white chocolate are just wonderful! A fabulous treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

September 5, 2013

Homemade Onion Powder

When I first learned that I could make my own onion powder I was amazed at the simplicity of it. I had to laugh a bit because I hadn’t thought of it before! I harvested all my onions the last few weeks and kept the larger ones for cooking and the smaller ones I chopped into half moon shapes and dried. Here is how I did it!

Wash onions well and cut off stems so the onion is flat on one side (don’t cut off the root side). Cut the onion in half directly through the root end. Turn the onion so it’s sitting flat and cut in half moon slices. Place on dehydrator trays and dry over night at the highest temperature setting. This can also be done in the oven. Set the oven to the lowest setting (about 170 degrees or lower if you can). Onions may dry faster than overnight so keep an eye on them.

Once the onions are completely dry remove from dehydrator and pulse in blender or food processor. Store in a clean glass jar. Use for all your favorite savory dishes!

September 1, 2013September 4, 2013

Saving “Wet” Seeds

There are multiple forms of seeds that can be saved and others that don’t do as well. For the sake of simplicity we’ll discuss 2 types. Heirloom and hybrid seeds. Heirloom seeds are best for saving and most reliable because they come from a generation of at least 50 years old and older, some as old as a few hundred years. Their flavor is usually very good. Their production is consistent, but not always abundant with some varieties. Hybrid seeds are produced mostly for commercial growers to with stand mechanical harvesting and long distance shipping. Their yield and production time is high. However, this type of seed is not good for saving. It will either be sterile or revert back to a parent seed and not give you what you originally purchased.

A “wet” seed comes from a plant inside the actual fruit and require an extra step in preserving compared to “dry” seeds. You can review how to preserve dry seeds here https://rootedemily.com/?p=612 Wet seed vegetables include zucchini, cucumber, pepper, tomato, melon, squash etc.

Just like dry seeds these also need to come from fruit that is mature, some to the point of past eating. Like zucchini or cucumber.

Most seeds that come from fruit are simply removed, rinsed and dried on a glass plate for 2-3 weeks. These seeds must be completely dry before storing or can be susceptible to mold and rot.

The exception are tomato seeds. They take an extra step and need to go through a fermentation process before drying.

When choosing a tomato to save seeds from, it is best to choose one that is large, soft and ripe. Seeds saved from tomatoes that are not fully ripe will not germinate the following year. Cut the tomato in half and scoop out the seeds and gelatinous liquid with your fingers.

Place seeds and liquid into a small bowl with water, cover with plastic wrap and poke a few holes into it for ventilation. Set the bowl in a sunny window seal or on counter. Let the mixture ferment for 6 days at room temperature and stir every day. Change the water around day 3. The top of the bowl will look scummy when the fermentation process separates the gelatinous liquid from the seeds. When this happens rinse the seeds thoroughly in a sieve and dry them on a glass plate or on wax paper.

Let them dry for 1-2 weeks. Be sure they are very dry before storing in a velum or paper envelope and label the variety with date. Seeds will stay viable for at least 2-3 years.

August 13, 2013September 4, 2013

Growing and Using Herbs: Sage

Sage is one of those safe and simple herbs to use and grow! For years I only used it with Thanksgiving Turkey and stuffing and although the herb is the essence of fall to me I recently learned there a lot more purposes to this wonderful herb! Sage tea has been known to help “dry” up mother’s milk for weening babies. It has been used for many years to calm and soothe a sore throat and even help with hot flashes!

Growing Sage

Sage is very easy to grow in zones 4-8. It loves full sun, well draining soil and hot conditions, so it does well here in Utah. It’s best to get starts from your local nursery or propagate from root division. Older plants can get woody and leggy, just cut back the old growth in the spring before the new growth comes out.

Using Sage

Outside of using sage on poultry, we can also use it for medicinal purposes too. Here are a few of my favorite recipes to aid your family during the cold and flu season.

Sage Throat Spray or Gargle

This throat spray is very simple to make. Harvest about 1 cup fresh sage leaves. Place in bowl and pour 1 cup boiling hot water over the top of the leaves. Cover with a plate to keep the essential oils inside. Let steep for 30 minutes.

Strain the sage tea into another bowl and add the following:

1-2 tablespoons raw honey

1-2 tablespoons echinacea tincture (optional, but does extend the shelf life)

1-2 drops peppermint essential oil

Pour into a clean glass jar through a funnel.

Label the spray/gargle and use as needed. Store in refrigerator.

Homemade Cough Syrup

In a large pot place 4 ounces each fresh sage, thyme and horehound (optional, but strongly recommended). If using dried herbs, use half the amount. Pour 12 cups water over the herbs and simmer low for a few hours until the water has decreased to 6 cups and you have made a very strong tea. (this recipe can be made in smaller batches too.)

The herbs have been cooked down to half and a strong tea remains. Strain through cheese cloth or muslin and add 3 cups raw honey.

This recipe made about 8 (12 ounce) bottles of cough syrup. To make the syrup stronger I also added 1 T. echinacea tincture and 1 drop OnGuard essential oil to each bottle. This will keep the syrup for a longer period of time and increase its effectiveness. Keep in fridge and take 1 teaspoon every few hours until cough or cold subsides.

August 9, 2013August 8, 2019

Growing and Using Medicinal Plants: Elderberry

Elderberries (Sambucus nigra) have not only been a favorite to people for centuries as a remedy for colds and flu, but many animals love it too! I planted my elderberries from starts last year and I kid you not one of them is 12 feet tall! They are fast growers! I have lots of birds that like to feast on them and I am thankful for my little Yorky who likes to chase them away! If you don’t have a dog to chase away the birds from your berries try using a type of netting to cover the shrubs so the birds can’t get in but the sunlight and water can.

Growing Elderberry

Elderberry can grow up to 30 feet tall given the right conditions. It grows natively here up in our Utah mountains. As kids our parents would take us up to the family cabin near Park City and we would pick the berries to make syrup. Elderberry prefers rich moist soil and can grow anywhere from partial shade to full sun! Cuttings are used as propagation rather than starting from seeds. Although they can start from seed, it is much more difficult. Just make sure you have a good space to put the shrub so it can grow and be happy!

Medicinal Uses for Elderberry

Elderberries are not typically eaten raw, they don’t taste very good for starters and if eaten in large amounts they can cause nausea and upset stomach. They are best used when cooked. Be sure not to use the red berries because they are poisonous!

Both the flowers and berries are used medicinally. The flowers make a good tea for inducing sweating therefore helping to reduce fevers.

The berries are rich in immune-strengthening, anti-viral properties and are often combined with echinacea. However, you don’t need to have a cold to use elderberry syrup! It can be drizzled on pancakes and made into jams and pies! With my newly harvested honey and the berries coming on it’s been fun to make a little syrup for the family! Here’s my favorite recipe!

Elderberry Syrup

8 cups fresh elderberries (don’t use any green ones) or 4 cups dried berries

1 cup purified water if using fresh berries or 8 cups purified water if using dried berries.

1 cinnamon stick

4-6 cloves

4 1-inch pieces of fresh ginger

Honey (preferably raw and local)

Pick all berries off stems and fish out the green ones. Place in a medium size sauce pan and add water, cinnamon, cloves and ginger.

Bring to a low simmer for 30 minutes or until the liquid has decreased by half in volume, be careful not to boil it! (Your house is going to smell amazing at this point!) Next strain the mixture and measure the liquid.

Match the same amount of honey to liquid and stir in until melted. Keep the syrup refrigerated for up to 3 months! If using medicinally to fight off a cold/flu, take 1-2 tablespoons several times throughout the day.

August 4, 2013September 4, 2013

Extending the Growing Season with Hoop Houses

I did a post on hoop houses last year and wanted to share it again. Making a hoop house is very simple and inexpensive! You can extend your growing season from 3-5 months if you do it right. Hoop houses and cold frames act as “cold storage” since the crops aren’t growing once the days get shorter and there is less sunlight. We made our hoop frames towards the middle of October just before it froze, however I don’t suggest waiting that long. We got lucky, it was a warm fall. We decided to extend the growing season by making hoop houses over 2 of our grow boxes. I had a different idea in mind when we put these together. I thought we would be able to fit the pipes into T fittings and it would hold. However, they ended up snapping and breaking so we ended up making some inexpensive adjustments. A year later they are still going strong, so I know it worked! Here’s what you’ll need:

Materials

8 – 1/2 inch PVC pipes (for 2 4×8 boxes)

12 small metal brackets( from the electrical isle of Home Depot) with screws to anchor pipe to grow box (see picture below)

Wire to wrap the pipes together

Painters plastic as thick as you can find it (6-8ply)

Clamps for holding down the plastic

Heavy fabric row covers for additional insulation

You will need 4 (10 foot) 1/2-inch pipes for 2 – 4×8 garden boxes.

Loosely secure 6 metal brackets onto the grow box. 3 on each side, measuring evenly between all 6.

Slide the PVC pipes into place and secure the screws tightly. If you put them together on a cooler day, try setting them out in the sun to warm them up so they are less likely to break.

Cut an additional pipe into 3 sections fitted and measured to be secured in between each hoop. Your measurements may be different from mine.

Fit the 1/2 inch pipe into a T and secure to hoop with heavy duty wire. Pipe must be cut to fit into the 3 T’s.

Frame is secured down and ready for use!

You will need the heaviest plastic you can find. This is 6 ply. If you can find 8 ply, that is even better. Cut to fit the box so it hangs past the ground.

Secure with clamps or extra squash (just for demonstration :)… Be sure to check the weather and give the plants air to breath especially if it gets over 40`, they can cook!

For an additional 8 degrees of protection you can use fabric row cover. I place this over my crops and then put the plastic over the hoops. I purchase mine at Steve Reagan (500w and about 3900s in Salt Lake City). The last time you will water is about mid-November. Be sure to harvest out of your “cold storage” when the temps are above 32 degrees in the winter if they are still going strong (it depends on where your garden boxes are placed in the yard). South-facing protected area up against a fence or building is best. For more information on year-round gardening check out one of my favorite books called “The Year-Round Gardener” by Nikki Jabbour.