The Sweet Taste of Life: A place for sweetness in the medicine cabinet and pantry

It's Blog Party time! Visit Kiva's blog for the rest of the contributions to this months blog party on sweet medicines!

Here's my exposition on the place for sweetness in our medicines and foods, and my "Sweet Melissa Divine" honey!

Who doesn’t enjoy the sweet taste of a special treat after supper, a little drizzle of honey in the evening cup of tea, or a morsel of sweet chocolate? It seems as if the sweet taste is irresistible to the human animal, and though will power and dedication can steer us away from indulging in sugary sweets daily that rot our teeth and lead us down the garden path of deteriorating health, there is still a craving for the sweet taste of fresh fruits and small indulgences that is natural to our taste buds.

Though I am the last person who will tell you that eating sugar is even remotely good for you, I want to explore how the sweet taste can mean so much more than “sugar” to our body, mind and spirit. Most traditional medical systems, including Ayurveda, Traditional Chinese Medicine and Unani Tibb reserve a place in the therapeutic toolbox for medicines and foods of a sweet nature. Yes, that is correct, the sweet taste DOES have a therapeutic value, and many traditional systems have recognized it and put it to work for thousands of years.

Both TCM and Ayurveda have a classification of the five or six primary tastes, which include sweet, sour, salty, acrid/pungent, bitter, and astringent. According to these systems the body must receive all the tastes on a daily basis to maintain balance. Too much of one or not enough of another can tip the scales in an unwanted direction. This is easily seen by the excess of sweet tastes in the modern SAD diet, and the resulting problems with obesity, cardiovascular disease, diabetes.

According to TCM, the sweet taste is warming, strengthening, harmonizing, relaxing and moistening. It builds up energy and strengthens spleen qi, nourishes body fluids and is associated with the energy of yang and earth. Too much of sweet flavor can produce dampness, obesity, and weakness in the kidneys, teeth and bones. In Ayurveda the sweet taste is used to pacify excess pitta and vata conditions (excess heat, dryness, or ungroundedness). It builds and restores the water element and ojas (life force/vitality). It represents the qualities of love nourishment and sustenance.

In a sense, the sweet flavor is the primary taste that provides nourishment and the building of energy both in the body and the mind. It is important to remember that the six tastes effect the spirit and mind just as much as they do the body, and the sweet taste will nourish the heart and spirit, build strength and energy of heart and spirit, and calm states of deranged pitta or vata (think bouts of anger, emotional upset, ungroundedness, bitterness, dryness or lack of luster and verve for living.) It’s not a surprise then that we crave sweet foods to console ourselves in times of emotional upset, or to soothe sensations of physical weakness, or deprivation. We must also remember that as much digestion as our stomach, spleen, liver and intestines do, our minds also digest myriad forms, thoughts, ideas, events and emotions on a daily basis. It is just as important to fill the mind with healthy, nourishing thoughts and emotions, and that our mind be able to digest well that which we provide it. The sweet taste is not to be reviled in our quest to shun refined white sugar which harms our health, but must be used with respect in appropriate fashion to nourish our minds with the sweetness of life, and nourish our bodies with strength and energy.

There are many foods which qualify as “sweet” that are completely unrelated to sugar, honey, syrup or candies. I generally recommend using the following foods as our main sources of “sweetness” on a daily basis.

Fruits (often of mixed flavor with sour, or astringent)

Nuts/seeds

Whole grains

Meats

Dairy products

Winter squashes and other starchy vegetables

But there is a time and a place for sweet medicines and you will often find traditional formulas from ayurveda or TCM with raw sugar, honey or syrup added as an important player, either as a corrigent or as an active component. For example, rose gulkand, a very cooling, soothing food to pacify pitta (especially in hot, dry summer months) is made primarily with rose petals and jaggery (raw cane sugar). Many herbal formulas are administered in honey and ghee, i.e. Chavawanprash- a complex rejuvenative formula.

All that said, let’s dive into the sweetest, loveliest of sweet medicines I’ve been creating lately, herbal honey!

Honey is one of my favorite methods of administering herbal medicines, and I often mixed powdered herbs into a jar of honey for a sweet easy to take honey herb paste. This is much like the Ayurvedic herbal jam Chavawanprash, which combines herbs, honey, and ghee. These can be spread on crackers, fruit, or eaten off the spoon. Honey itself is considering warming, moistening (demulcent/emollient), and rejuvenative/nutritive. It is full of nutrients, enzymes and other health promoting compounds aside from the sugar content. Honey is used to bring herbal medicines deeper into all the tissues of the body.

My favorite way to use honey medicinally is to steep fresh aromatic medicinal herbs in raw, local honey for a week or so and infuse it with all the properties of the herbs. These medicinal honeys can be used as a dressing for wounds and burns, as herbal syrup, stirred into hot or cool water for a refreshing drink, mixed in tea, or even used as a beauty treatment (there is something lovely and luscious about smearing honey all over your face as a hydrating, soothing face mask. Or anywhere else for that matter!)

The most recent herbal honey I’ve made is a fresh lemon balm in mesquite honey, and it is a lovely, divine elixir. I think I’m going to call it “Sweet Melissa Divine” in honor of the plant, the bees that made the honey, and the Bee Priestesses called Melissa in The Fifth Sacred Thing. This summer elixir will be put too good use as an antiviral wound dressing, a sweetener for fresh lemonade, as a mood brightening sweet treat to dress fruit, berries, or fresh yogurt. In light of the mood lifting and soothing properties of the sweet flavor, and the sweet uplifting spirit of Melissa officinalis, this honey will be a perfect remedy for a mild case of the winter blues, Seasonal Affective Disorder (SAD), insomnia, stagnant depression and mild anxiety.

Sweet Melissa honey  has also found its way into a magical and delicious potion called Sweet Melissa Divine Elixir- a stunning and remarkably effective combination of the lemon balm infused honey and a full strength fresh plant lemon balm tincture.  This sweet medicine is delicious, easy to take, and excellent for soothing those grumpies in adults and children alike.  My partner Sean likes to use it at summer music festivals in cases of heat exhaustion.   No complaints with this tasty medicine!  It's a treat for everyone! I have a few of these available in my Etsy shop if you would like to get your hot little hands on one!

Sweet Melissa Elixir @ Etsy.com

Other favorite herbal honeys include rose, lavender, rosemary, bee balm monarda, and peppermint. I have a hankering to make St Johns Wort honey, but alas, I live in a land nearly devoid of fresh St Johns Wort, so will have to save it for another year.

Making herbal honeys is quite simple. Many times I’ve read to heat the honey, but heating raw honey too hot can destroy the properties, so I choose to cold process my herbal honeys.

1 pint jar

1 pint honey (raw and local if you can find it)

Enough herb of your choice to fill the jar full (do not pack it too tight, just loosely full)

Chop the herb finely and add to the jar. Pour honey over the herb until well covered, you may use a little less or a little more honey depending on the herb. Stir the concoction well with a spoon or chopstick to ensure all the herb bits are coated in honey. Put a lid on and set in a warm spot for 1-2 weeks. You may put it in the sun if it isn’t too hot.

After the allotted time (and several taste tests between putting it up and now), you may choose to strain the herbs from the honey using a wire mesh strainer. Hopefully your honey is relatively runny and warm from the summer climate and can be poured reasonably. If it isn’t, you may need to GENTLY warm it to thin it out. I recommend a hot water bath for just a few minutes. Reserve the honey in a special jar with a label. Eat the herbs! Or rub them on your body for an instant hydrating herbal scrub.

Use the honey generously and as often as you need to nourish the sweetness of life in your spirit and body.

Sources:

Chinese Nutrition Therapy, Joerg Kastner

Ayurveda: The Devine Science of Life, Todd Caldecott

Ayurveda: the Science of Self Healing, Vasant Lad

July Blog Party: "Adventures in herbalism: What wouldn't we do for our herbs"

It's here! The July blog party: Adventures in Herbalism!  If you have something coming please feel free to send the link and I'll add it!  Still working on my own piece for this!


The Primal Posture of Motherwort by Wendy at Garden Plum

The Lessons of Elder by Amanda at The Mountain Kind

The things we do for herbs- Nettles by Leslita at Ohio Herbalist
A beautiful piece by Lucinda at Whispering Earth about the Things we wouldn't do for herbs
Deep as Root and Song by Kiva Rose at Medicine Woman's Roots
Rosalee's Photographic Herbal Adventures at Methow Valley Herbs
Sean of Greenman Ramblings  beautiful tribute to Harvesting Skunk Cabbage



Guest post contribution by Robin Rose Bennett-

I was living in NYC and was in Central Park, in the upper 90’s on the east side, gathering yellowing leaves from a tall beautiful Ginkgo biloba tree. There were a few low branches that I could just reach, as well as an offering of freshly fallen leaves on the ground. They looked so vibrant they’d obviously just fallen. I was alternating standing up on tiptoe, body leaning into the tree to gather leaves, and bending down low, bowing to the ground to gather. I was very happy.

     After awhile I sat down on the ground to continue gathering in comfort and soon became aware of a man a bit in the distance, watching me. He wasn’t a park ranger, but I saw he was in some kind of institutional looking outfit, perhaps hospital pajamas. ‘Hmmm.’ I thought to myself. He began coming closer and closer and I could see that he might have recently come from a halfway house or some kind of mental health clinic. I slowly rose back up to my feet and tried to stay so immersed in what I was doing he’d pass me by, but it was no use. I’d gotten nervous and distracted. He was talking to me, or at least at me, not making lots of sense, but clearly looking for a response.

     I turned to him and gave him my full attention. I did what I usually do when I have no idea what else to do in a potentially dicey situation. I told him the truth. I said, “Look, man, I’m really sorry, but I can’t talk with you right now. I’m deep in meditation with this tree. I’m gathering medicine and I’ve got to concentrate, ok?”

     He looked at me and for the first time really focused his eyes for a moment. “Huh!” He said, “Huh!”  He shook his head and looked from me to the tree and back again quite a few times. He began backing away slowly. He muttered something and turned away. Then he turned back quickly,

     “I get it! I get it!” he shouted to me, really excited. “That tree is God!!!!

Right????”

     I answered him, “Well, in a way, yes, kind of.” 

     He smiled knowingly. “Yeah, I get it.” 

     I smiled back and he began leaving again, got a little farther away this time, then he turned back once more and called out to me,

“Hey! Will you marry me?”

I smiled again. “Can’t,” I told him. “But thanks for asking. I’m going to get back to my tree now.” He nodded, smiled, “yeah, ok.”

     And I did.

 “You sure?” he called out once more. 

 “Yeah, I’m sure.”

So when asked how far we go for our herbs, I guess in remembering this story I see that I’d go so far as to turn down intriguing marriage proposals if they get in the way of my harvest season!

July Blog Party: "Adventures in herbalism: What wouldn't we do for our herbs"

I'd love to host a july blog party on the following topic:

"Adventures in herbalism: or What wouldn't we do for our herbs" share with us a story of an adventure you've had collecting/wildcrafting herbs...i.e. collecting hops naked in the rain? hanging off a mountainside for elderberry collecting? eluding curious bystanders? etc etc.

Tell us the lengths you would go to, and do in the name of wildcrafting or growing your favorite herbs. What lengths and sacrifices do the herbs ask you to go to or make? What remarkable adventures have you had while being with the plants? What is the nitty gritty down right fun, dirty and challenging aspect of working with plants in the real world?

If everyone is game Submit links to articles on your blog by July 13! I will post the party July 14 or 15!

you can send them to me (shamana.flora@gmail.com)

:)

have fun adventuring with the plants!

Blog Party: Your Morning Cuppa

This months blog party is a fun and unusual one in which all these amazing herb folk will explore and share with us their favorite morning beverages and ritual drinks, ranging from the morning cup of joe, to herbal creations and anything in between, it is sure to be a feast worth waking up for!! Hosted by Tansy at Dancing in a field of tansy

Most mornings I fix myself a nice cup of really fine chinese tea. I'm lucky to live within walking distance to Seven Cups Tea House in Tucson, AZ. There I purchase the finest imported chinese and some japanese teas I've ever tasted, smokey puer tea, to bright floral jasmine pearls, to chinese herbal combinations like Eight Treasures Tea. My favorites though are the oolongs, which land somewhere between green and black in flavor, but have a depth and capacity for unique flavors that I just love. My favorite of late has been the Golden Water Turtle Oolong. Here's the description from Seven Cups.

"This medium roasted tea has a strong dark chocolate aroma but sweet floral aftertaste and flavor that never goes bitter. Compared to other medium roasted tea, which have a heavy concentrated taste, Shui Jin Gui gives you a clean slippery feeling that allows you to appreciate the character of this bush. A story tells of exceptional tea bushes cultivated by monks living high on the slopes of WuYi Shan. A torrential storm washed a few of these cliff-dwelling bushes down onto another farmer's land. The monks wanted the bushes back but the farmer refused. The local court decided in favor of the farmer claiming natural forces had favored him. The bushes grow on two square meters with a constant stream of water following through resembling a turtle thus the name "Water Turtle" was given to these bushes. Although there are still three original bushes remaining, no tea is picked because of the age of the bushes. All Shui Jin Gui was cultivated from these original bushes."

My other favorite cup of tea for morning wake up in a simple green gen maicha, with toasted brown rice. Simple, delicious and suits me perfectly, it never needs sweetening and that toasty flavor lends a heartiness and warmth that green tea alone doesn't quite manage.

But on the days when a cup of tea doesn't cut it, I mean those mornings when I have to be up and at work at 5 am long before the sun is up, I resort to something slightly more stimulating, and more creative!

My famous ChocaMacaMateLatte!

The variations on this are endless, and I come up with something new almost every time I make some, but the the basics are thus:

1 qt jar

2-3 tbsp mate leaves (how strong do you like the flavor and the buzz?)

1 tbsp maca powder

1-2 tbsp Cocoa powder

Milk, cream or non dairy milk of choice. I use almond most often, but coconut is extra creamy and yummy.

Honey to your taste.

Mix all the ingredients, and pour hot boiled water over the whole mess, top with your milk of choice. Stir well, and grab a bombilla and a lid and go!

Clearly this is a buzz buzz buzz of a drink, with two sources of caffiene, mateine, theobromine and numerous other stimulating alkaloids, but the maca powder really smooths out that buzz, makes it last much longer, evens out the plateau, and helps prevent a caffiene crash. I never feel jittery from this combination, but your mileage may vary. More or less mate, milk, or maca may influence your experience, and I definately vary the proportions depending on my morning.

Often times I'll turn this into something of a chai latte with the addition of cardamom, ( which an ayurvedic practitioner once told me protects the adrenals from the caffiene), cinnamon, ginger, black pepper and clove. Or some extra cocoa and some chile powder. Sometimes I throw in some tulsi leaves, or some orange peels. Sometimes I even drop a scoop of coconut oil into the jar for extra goodness.

I definately don't reccomend this as a regular every day drink, but it is yummilicious and works better for me than coffee when I need some even and long lasting energy without the jitters!

Blog Party: Bioregional Allies for Influenza: Butterfly Weed

Blog Party: See all the amazing entries at www.methowvalleyherbs.blogspot.com

One of my favorite wildflowers that is widespread across much of the country, in patches, and grows quite well in the southwestern Sky Island mountains is Butterfly Weed, or Pleurisy Root (Asclepias tuberose). Not strictly limited to the Southwest, and certainly a very commonly cultivated plant, I choose it as one of my prime allies for influenza.

Influenza is primarily a respiratory illness, and

beautiful Butterfly Weed, is a versatile and complicated plant which has a strong affinity for the respiratory tract. Known in herbal circles more commonly as Pleurisy Root, this plant from the Milkweed family was often used for exactly that, Pleurisy, a very painful, acute inflam

mation of the pleural lining of the lungs, in which there can be fluid build-up between the pleura and lungs. Pleurisy usually occurs from an acute infection like influenza, pneumonia, or in autoimmune conditions with widespread inflammation. Pleurisy aside, Butterfly Weed (the name I prefer to call it by) is definitely a good choice in any respiratory condition with inflammation and dampness, including influenza.

Butterfly Weed, in the Asclepidaceae family, is named for Asclepias, the Greek god of healing. Its virtues are many and diverse, and thus was well respected throughout history as a healing medicine plant. Butterfly Weed is one of few plants in the milkweed family that doesn’t have a milky white sap and is a primary food source for Monarch butterflies. It can be very locally abundant in the right environment, but it is less com

mon than one might suspect, and due to this fact, and its ecological importance, one must wild craft this healer with care. Here in the Southwestern mountains I find it in the regions of transition between oak/juniper woodlands to ponderosa pine forest, often growing among the rocky banks of dry arroyos. Its brilliant orange flowers in early summer are a tell tale giveaway to its identity and location, but is otherwise a non-descript green plant easy to overlook.

Butterfly weed is relaxant, stimulant, diaphoretic, diuretic, expectorant, lymphatic tonic, antispasmodic, anti-inflammatory, and emetic. One of the finest relaxing diaphoretics in our western materia medica, I usually turn to Butterfly Weed when my other favorite relaxing diaphoretic, Elder flower hasn’t been as effective as hoped. It is specific to feverish conditions where the skin is hot and dry, and the individual is tense, and experiencing inflammation, pain and fluid congestion in the respiratory tract. It relaxes tension in the tissues of the skin, mucous membranes (think respiratory, digestive and urinary systems), and allows fluid balance and movement to be restored. It will readily produce a sweat in those hot, dry and tense feverish folks, dilate the bronchials, ease expectoration of mucus, and ease pain and inflammation. This can be especially helpful in influenza which is characterized by hyper immune response resulting in inflammatory cytokine storm, with fluid build up. I also fin

d it to be extremely useful in those feverish cases when the person really needs to relax and sleep, Butterfly weed eases those individuals into a relaxed state where sleep will come easier and they will get the rest they need to recover.

Butterfly weed is most effective when given as a warm tea, 1 tsp of root per cup, taken 2-3 times per day. Though I find administering smaller portions 2-3 tablespoons or a few swallows at a time, over the course of 30 min to an hour can be quite effective as well, and far more tolerable to most folks, as the taste of butterfly weed is hard to swallow. A tincture of the fresh root is also an effective medicine, and I like to administer it as such: 2-3 droppers of tincture in hot water, sipped slowly over 30 min to an hour.

Butterfly weed can be very useful in bringing down a high fever to a healthy level, by opening pores and stimulating circulation to the surface of the skin and away from the core. I like to put the feverish person in a tepid bath ( 98 degrees F) as they sip their tea. I’ve seen a fever nearing 104.5 F respond quickly to this combination of herb and hydrotherapy, and return to a healthy 102 F.

William Cook informs us that the effects of Butterfly weed are slow to take effect but are lasting, but the usefulness is enhanced when given with another circulatory stimulant which is quicker acting, like ginger. In the interest of bioregionalism, I’d likely combine it with Monarda (Bee Balm), Yarrow (Achillea millefolium) or even Osha (Liguisticum porteri) depending on the case and the person.

“The chief employment of this agent is in febrile and inflammatory affections, where the

perspiration needs to be decidedly promoted, and excitement of the heart relieved by a full outward determination of blood. It secures a slow, steady, and free perspiration, at the same time suitably diminishing excessive heat of the surface; which action renders it highly serviceable in typhus, scarlet, bilious, puerperal, lung, rheumatic, and other forms of fever, with a hot skin and rigid pulse. Measles and catarrhal fever may be added especially to this list; and so great is its service in pleurisy, that pleurisy root is one of the most popular of its names among the people. In acute dysentery, with fever and tormina, it secures that free circulation to the surface which affords great relief to the bowels; and in the acute stages of inflammation of the womb, bladder, and kidneys, it is of equal advantage. In all these cases its use is followed by not only an increased perspiration and softening of the pulse; but the action of the kidneys becomes better, the mucous surfaces act more firmly and naturally, and the nervous system obtains a soothing impression that is very desirable.” William Cook

This is just the tip of the root of this amazing and versatile plant, and I plan to write more in depth on it in the future, but its application in influenza can’t be faulted. Stay well!

Sweet Medicine

This month's blog party hosted by Kiva Rose is all about Sweet Medicine. Thank you Kiva!

I know herbal honey, cordials and syrups are well covered ... so I hope to offer something a little different... one of my dearest specialties, if I do say so myself.

Sweet oil.

I'm probably most in love with making herbal oils over many other menstruums. I love the feel, the versatility, the romantic, sensual nature, and really everything about it.

One of my formerly best selling skin products was my Lover's Cream ... a sweet, light, edible cream with herbal oil, herbal honey, and some tingly yet gentle essential oils.

But you don't have to get that complex... for sweet oils are easy to make!

First, you may want to use a different oil than the usual olive, as some sweet herbs taste too culinary in olive oil. But suit yourself. My favorite is apricot kernel, with it's fresh cherry-almond aroma. You can also use grapeseed or sweet almond oils. Unrefined coconut oil is especially sensual, and is lovely to use from it's semi-solid state, or warmed until liquid. Yum.

Next, you'll want to comb your cabinets or garden for your most favorite sweet or aromatic herbs. Fresh herbs should be carefully made or wilted first to avoid mold. Herbs that I really adore infused in oil include:

Vanilla beans

Cardamom pods/seeds

Stevia leaves or powder

Damiana leaf

Anise

Fennel

Grated Nutmeg - in moderation

Lavender

Lemon Verbena

Meadowsweet

Orange peel

Dried roses

Peppermint leaf and flower

Hyssop leaf and flower

Freshly ground coffee beans

Sassafras root

Cherry bark (Prunus spp.)

Birch (Black birch or yellow birch bark, also leaves)

Next, fill your jar 1/3 full if using powdered herb, or full if using loose dried herbs or freshly wilted herbs. It's best if freshly harvested herbs have wilted 2-5 days, depending on how much water content the plant has.

Cover your plant material to the brim with oil, label and cover. Let steep in a warm spot for one moon cycle.

If you're using powdered herb, stir it at first to saturate the herb in the oil. I have also found the taste and fragrance releases better if gently warmed before straining.

If you wish to use a fresh root such as ginger, a yogurt warmer or carefully watched crock pot method (two days intermittent low heat) work beautifully.

When your sweet oil is ready, strain it through muslin or layered cheesecloth, bottle, label, and store in a cool dry place - that is if it makes it to storage.

There are a million lovely ways to use your oil, both internally and externally. Obviously, you can use your oil for sensual massage with your sweetie, without displeasing your taste buds. But you can also enjoy the health giving benefits of self massage, using this heart centered oil to massage gratitude and attention into your own muscles and skin. Sweet herbs relax the nerves as well as work through scent to relax the limbic system - all too hyper in this day and age. These herbs, combined with self love in the form of intentional massage, can serve to clear up stagnation in the abdomen, throat, and neck areas, as well as feeding and soothing all your layers of skin. For more information on the rejuvenative powers of Ayurvedic self massage; abhyanga; you can read the description at the Maharishi website.

If you are a cream-maker, you can invent lovely creams with your sweet oil. If you are a kitchen Goddess, you can use your sweet oil in desserts, sweet bisque soups, or in your warm milks and hot toddies. If you are a locks lady, you can treat your dreads or tresses with sweet warmed oil mixed with vitamin E, shea butter,or Basil essential oil. And ... if you make salves... you can make the most sensual of body butters and lip balms when combined with cocoa butter and unrefined beeswax.

Gifts of sweet oil are well loved, too, and look so pretty in a basket. Women experiencing female transitions or discomforts appreciate a belly and breast soothing oil, and women dancing with breast issues or ovarian cysts can benefit greatly from applying healing oils, especially when combined with specific herbs such as Red Clover blossom, Violet leaf, or Dandelion flower oil.

I hope you will gift yourself with a little collection of sweet herbal oils for all of your daily treatings.

(photo of sweet oil #9: pink rose powder, sassafras root, vanilla beans, and crushed cardamom pods in apricot kernel oil)