Blog Archives

Herb Series: Marsh Mallow

7/17/2018

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Properties

expectorant
diuretic
demulcent
emollient
anti-inflammatory
nutritive
vulnerary
laxative

definitions

Medicinal Uses

Support and soothe kidney, bladder and urinary system
Urinary disorders such as kidney stones and urinary tract infections
Bronchial problems, such as bronchitis, irritating coughs, whooping cough, pneumonia, etc.
Wounds, burns, boils, sores, and skin ulcerations of any kind (poultice or compress)
Bug bites and stings (make a poultice with the leave by chewing or rubbing)
Soothes irritation and inflammation in the digestive and urinary systems
Helps neutralize stomach acid, aiding in stomach ulcers and heartburn
Gout
Eye infections and sore eye (eye wash with the tea)
Mastitis (use hot compress or fomentation)
Sore nipples (gel or salve)
Soothes skin irritation (gel or salve)
Venereal issues (douche with tea, salve, bath)

Methods of Use:

Tea
Poultice
Gruel: chop root and add water (or use root powder) once a gel forms this can be used internally or externally to soothe inflammation and irritation.
Tincture or syrup
Salve, ointment and balm
Powdered and herbal capsules
Bath (sooth and moisturize skin)
Food: all parts can be used as a vegetable. Root can be used as a thickener and to make – marshmallows! Flowers will turn into the fruit called “cheeses” that can be eaten.

Herbal How to

In the Garden

The plant can be grown from seed, sown directly in the spring or started indoors and transplanted. It can also be started from cuttings or root divisions in the autumn. Space about 2 feet apart. Loves loamy, moist soil (hence the name “marsh”).

Flowers can be harvested in the summer right before they are fully open. They are expectorant and used to make cough syrup. They can be dried for future use but must be stored in a dark container. Carefully remove the flowers with snips so they do not get bruised.
Leaves are best harvested after flowering in the late summer – although they can be used anytime.
Roots can be harvested in the fall or winter after the plant is over 2 years old. Pull or dig out tap root and wash, peel and then use immediately or dry them in slices, may need to use a dehydrator on low setting to dry thoroughly.

Printable for herbal

Recipes

Kidney Stone Capsules

Homemade Marshmallows

Resources:

Dr. Christopher Herbal Legacy - Marshmallow

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Healing Foods: Amaranth

7/3/2018

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Amaranth is becoming more popular as a gluten free grain, but did you know the entire plant can be used for both food and medicine?

Properties and Nutrition:

anti-inflammatory
high in iron, calcium, magnesium and other minerals
high in plant protein; 15%-18% protein
antioxidant rich
contains both essential amino acids; lysine and methionine, when combined with wheat or rice it becomes a well absorbed, complete protein
good source of vitamins B2, B3, B5, B6 and folic acid
contains cholesterol inhibitors
tonic

definitions

Medicinal Uses:

strengthens the cardiovascular system, which helps in preventing heart attacks and stroke
lowers cholesterol
digestive support, also helps with upset stomach and diarrhea
can be used to treat hemorrhaging from the bowels
blood purifier
used to normalize menstrual cycle
aids in detoxing body systems
supports cellular metabolism
can prevent chronic degenerative diseases
it's anti-inflammatory properties can help in treating joint inflammation
bruised leaves can reduce tissue swelling sprains, injuries and bug bites
the lunasin in amaranth is being studied for its ability to halt the growth of cancer cells

Methods of Use:

tincture (seeds)
tea (leaf, flower and seeds)
salve (leaves)
Poultice (sprains and insect bites)
fresh leaves (when young and tender)
blanched or steamed leaves (when more mature)
flour (from ground seed)
seeds (sprinkled into food)

herbal preparations

In the Kitchen:

Grind the seed into a flour and mix 25% of amaranth flour to 75% other flour, like rice or wheat or use as part of my multi-grain flour. Toasting the seeds before use enhances the flavor and makes them more digestible.
Cook the seeds as a grain in your meals. 1 part seed to 2 1/2 parts water. Cook like rice, cover and simmer for 20-25 minutes. Increase the water to 3 parts and the grain becomes more mushy and can be used as a breakfast cereal.
Sprout the seeds for optimum nutrition
Add seeds to soups, they will thicken and enrich your soup
Use fresh, young, tender leaves in your salads, they have a spinach like flavor
Once leaves are more mature, cook or steam to make the iron more absorb-able and reduce oxalic acid. They can be cooked like chard and collard greens.

In the Garden/Harvesting:

There are 60 different species of Amaranth growing in North and South America. Many are cultivated as ornamental landscape plants, but you can find them growing in wild disturbed, sunny places as well. The seeds can range in color from buff to dark purple, deep red, green, orange, pink and white. Amaranth can be found in the wild and is also know as pigweed.

Sprinkle seeds in a sunny spot, two weeks after the last frost and keep moist.
Once sprouted, thin to about 1-3 feet apart, depending on the variety. Some can get up to 7 feet tall.
Amaranth is pretty easy to grow, it is drought and heat resistant so water as needed.
Harvest leaves anytime - fresh leaves for salads when young and tender, larger leaves steamed or cooked.
Seeds are ready to harvest when the flower head is rubbed and seeds readily fall out. Cut flower heads and dry on screens. Once completely dry, put in a container or bag and shake vigorously or rub the heads.
Leaves can be dried for future use in teas and salves.

References:

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I’m Annie, a Mother of Influence and Master Herbalist. Welcome to my place where I share what I have learned of natural and frugal living, healthy eating and living, gardening, homeschooling,herbal crafting, preparing temporally and spiritually, and love for God and Country.