Meet and Dance with Inula helenium – Elecampane

spring elecampane

Inula helenium – Elecampane

Family: Asteraceae

Inula helenium is native to Europe and Asia, where it has a long history of medicinal use in European and Ayurvedic traditions. It has made itself at home, gently so, throughout parts of "North America," seemingly preferring damp areas with dappled sunlight.

Nicholas Culpepper says, “'It groweth in moist grounds and shadowy places oftener than in the dry and open borders of field and lanes and other waste places...”

It’s a mighty herbaceous perennial plant, with large leaves and a thick stem. It grows to about 3-6 feet tall, though some on the little acre we care for have reached over 6 feet. The large leaves are toothed, with the lower ones stalked and the higher leaves embracing the stem. They’re lance-shaped, toothed, velvety green on the upper sides and lighter on the underside due to heavier fuzz, and they grow up to 12 inches or so long at the base of the main stem, growing shorter as they travel up the stem.

Each plant produces several flower heads, each giving life to 50 to 100 yellow ray flowers, and 100 to 250 disc flowers, blooming from June through September, depending on the region. "Mine" tend to begin blooming mid-to-late July.

The root is thick with many branches. It’s fragrant with a sweet, camphor-like aroma (which I LoVe). The character of the root is mucilaginous and bitter.

Other species of this genus engaged medicinally are I. japonica, I. britannica, and others. I'm only familiar with I. helenium.

Harvest: Root (2-5 years old) ideally in autumn. Flowers and leaves, collected summer to autumn.

Taste: The roots express bitter, pungent, and a complex, aromatic flavor that is pleasant to some, acrid and distasteful to others. Henriette Kress describes it this way, “The taste is cool: first it's aromatic and you wonder why this herb isn't used more than it is. About half a minute later, the bitterness hits. Whoa ... and about half a minute after that, you notice that your sense of taste is gone. No worries, you'll be able to taste things normally in half an hour or so.”

Humors: Warm and dry.

Actions: Anthelmintic, anti-asthmatic, anti-tussive, antimicrobial, anti-parasitic, carminative, diaphoretic, digestive, diuretic, emetic (in large doses), emmenagogue, expectorant, hepatic, stimulant (gentle) stomachic, vulnerary.

Constituents: Lactones, mucilage, pectin, polysaccharides (inulin), resins, sterols, volatile oils.

Contraindications: During pregnancy and breastfeeding. Large dosing can cause nausea, vomiting, gastric spasms or diarrhea.

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Ways we might engage this botanical:

Elecampane root is probably best known for offering support to the respiratory system, specifically for wet, stuck, phlegm-y symptoms, but Lesley Tierra reminds us (westerners) that “it has also been used for cholecystitis, gallstones, intestinal worms, rheumatic complaints, genitourinary problems, and consumption (tuberculosis) as well as skin diseases (humans and animals engaged internally and externally) and venomous bites. It has been applied externally for sciatica and other neuralgic complaints as well.” She goes on to add that, “Ayurvedic medicine uses the same two species of elecampane root (Inula helenium and I. racemosa; pushkaramula), not only to clear the lungs but also as a lung rejuvenative tonic since it promotes the longevity of lung tissue.”

In western, TCM and Ayurvedic traditions, elecampane is used for treating many respiratory challenges including bronchitis, pharyngitis, asthma, pleurisy, wet cough, dyspepsia, rheumatism, pain, cramps, cystitis, skin eruptions, and animal bites.

When the flowers are used in TCM, they are steamed and dried, and in contemporary practice they are fried or baked with honey, which adds a humectant quality to balance the dryness of elecampane’s medicine that is honored for expectorating phlegm and calming cough. Lesley Tierra explains that, “The Chinese use mobilizing and dispersing elecampane flowers to direct energy downward and clear thin or lacquer-like phlegm from the lungs and stomach. They stop coughs, soften hardened phlegm, break up clumped accumulations, dissipate pathogenic fluids, and open areas of stagnation. They treat cough from phlegm and fluids clogging the lungs and thin mucus in the lungs, stomach, or diaphragm causing bronchitis, coughing, asthma, wheezing, shortness of breath, pleurisy, vomiting, hiccough, belching, burping, epigastric obstruction, food stagnation, flank pain, or palpitations with anxiety. The flowers are particularly good for nausea after chemotherapy and may be useful for upper respiratory allergies.” The leaves are also engaged for their diuretic actions. While the species used in TCM are not I. helenium, I am inspired to use the flowers and leaves in this way at some point in my botanical journey.

Most of my experience so far is with the tinctured root, and mostly for dealing with stubborn, juicy coughs. Though I do like it as an aromatic bitter (for digestion, and heart health), alone and blended with other bitters.

My first human mentor, Mark McDermott, used the root tincture in treating pneumonia, and other stubborn lung infections, dosing it 30-90 drops in an ounce water, every 4 hours up to four days. He also found it excellent for children with a hacking night cough, when blended with Glycyrrhiza glabra (up to 30 drops every 4 hours for up to 4 days).

Drop to small doses have been helpful to me (and others) for lingering bronchial congestion and cough.

David Hoffman describes its respiratory actions this way, “The mucilage has a relaxing effect; while the essential oils bring about stimulation, so the herb both soothes irritation and promotes expectoration.” He suggests a 1-2 ml. tincture dose, three times a day, or an 8-hour water infusion of 1t herb to 8oz. water, heated and served hot three times a day.

A tea of the root, or infused honey, served nice and hot, can sooth a cough, as well as help with a stuck fever by stimulating a nice sweat.

Mark also used it for kidney infections, blended with Barosma betulina.

Use the flowers (or any part of the plant), fresh or dried in spiritual bathing, especially when grief needs attention.

This plant also has a history of being engaged energetically to nurture psychic abilities, as well as enhance communication skills. It is, like so many (all?) plants to be protective as well.

Julia Graves makes note of the yellow flower, like so many yellow flowers, as having an affinity with the solar plexus. She also mentions their large leaves in quoting Matt Wood, “large leaves stand for surface area and gas exchange or breathing, hence the lungs and the skin: Burdock, Elecampane, Comfrey, Mullein.”

Henriette Kress notes, “It's also been used for elfshot. That's where all your energy runs out of the holes made by the arrows of elves. And if the elf queen pulls you into her dance, you can stop only once you're completely exhausted. These days, the ones that pull you into the dance are your work and boss, which make you stress and hurry until you're burned out. Take some elecampane, it helps you quit the dance.”

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Dance with Inula helenium – Elecampane

If you are able, grow this lovely plant so you can experience their noble presence as well as their root and other parts fresh, as well as dried.

Make a cool water infusion with the fresh root.

Elecampane Root Infused Honey

Clean and chop a fresh root into bite sized pieces, fill a jar, and cover with local honey. Label this and put it away in a high shelf out of direct light and simply send it healing LoVe until it calls to you. The infused honey is great stirred into hot water, or tea to treat a stuck, damp cough or fever, or as an occasional digestive aid, or in any other fitting way. The root itself, can be used like a sore-throat lozenge, nibbled like a candy, as is – straight out the honey jar, or dehydrated.

Rosalee de la Forêt’s Elecampane Cough Syrup

1/4 cup dried elecampane root (25 grams)

1/4 cup dried and chopped rose hips (35 grams)

1 pint water

1/2 cup to 1 cup local, raw honey

Simmer the elecampane root, rosehips and water for 25 minutes, covered. Strain off the herbs.

Measure the liquid to determine how much honey to add. (If you add an equal amount of honey to the water, the syrup should keep for a very long time*.)

Tip: Add the honey while the mixture is still warm. If necessary, very gently warm the liquid until the honey fully combines. The less heat you add the better to preserve the raw qualities of the honey.

Store it in the fridge.

To use: This syrup is ideal for congested coughs and sore throats. Adults can use 1 teaspoon every 30 minutes.

*If you prefer things less sweet, then adding less honey is fine. Keep it stored in the fridge and use quickly.

I usually make a decoction and then measure everything to create a simple syrup, alone or blended with other herbs.

I really like the fresh root infused in apple cider vinegar, sweetened as a shrub or oxymel, for serving cool and well diluted for enjoyment, or used as is a nice tart cough syrup.

Elecampane root has a long history of being used for making candies, liqueurs and blended with fruits to make cordials, as well as in soft drinks,

The complex flavor can inspire creativity in the kitchen, as additions to beverages, icings, in baking, and more. So use your imagination!

Other Applications and Inspirations

• Tea/Infused water/ales and other fermented beverages

• Infused vinegar

• Infused oil, balms, ointments, lotions, soaps

• Steam

• Bathing/washing

• Bath salts

• Poultices/compresses

• Pillow (or mattress) mix

• Herbal Beads

• Spiritual healing

resources:

• Scott Cunningham, Magical Herbalism

• Rosalee de la Forêt, herbalremediesadvice.org

• Julia Graves, The Language of Plants

• Maude Grieve, A Modern Herbal

• David Hoffman, Medical Herbalism

• Henriette Kress, Practical Herbs, and henriettes-herb.com

• Michael and Lesley Tierra, East West School, planetherbs.com

• Wikipedia for the botany bits

• Personal notes from multiple sources

• Personal experience

spring elecampane among the jewel weed

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Meet 'n' Dance with the Ocimum species - Holy Basil

holy basil water - July, 1999

Ocimum spp. - O. tenuiflorum / O. sanctum / O. gratissimum – Holy Basil

Family: Lamiaceae

The lovely aromatic Ocimum species, often referred to as tulsi, as well as holy basil, is considered native to India where it has been cultivated and engaged for spiritual and medicinal value for centuries, and where it is honored as an elixir of life. It grows throughout western and southeast Asia, Central and South America, as well as Puerto Rico where, in its native range, it’s a perennial. It can easily be grown in my realm of the world - southern "New England" - as a garden annual, which sometimes reseeds itself.

Botanically it’s referred to as an erect, many-branched herbaceous subshrub that grows to about two feet tall with furry stems and spiraling leaves. The deliciously fragrant leaves are small (about 2”) and ovate green (Lakshmi) or purple (Krishna) and slightly toothed. The purplish flowers cluster in close whorls of elongated racemes. Holy basil prefers rich, moist soil, full sun to partial shade. 

It’s been a common medicinal for thousands of years in Ayurveda tradition, as well as a highly valued herb in the spiritual practice if Hinduism. The common name tulsi is Sanskrit for “the incomparable one,” or “beyond compare,” often relating to goddess Lakshmi.

Harvest: Aerial parts – typically before bloom, or at bud, but (ideally) before full flowering. Harvest the leaves any time from spring to killing frost, the plant appreciates trimming and offers more branches and leaves in gratitude.

Taste: Sweet and bitter, and pungent, astringent.

Humors/ Energetics: Drying, warming and cooling, stimulating and relaxing. I call its nature deliciously nuanced; like us.

Actions: Adaptogenic, alterative, analgesic, anthelminthic, anticancer, (mild) anticoagulant, antidepressant, antimicrobial, antioxidant, anxiolytic, astringent, cardiovascular tonic, demulcent, (aromatic) digestive, expectorant, hepaprotective, immunomodulant, (relaxing) nervine, neuroprotective, radioprotective, (all around) tonic.

Chakra Association: Root and Heart and Crown - for its centering, grounding and uplifting qualities. You’re mileage may vary.

Constituents: Flavonoids, mucilage, tannins, triterpenes, ursolic acid, volatile oils, and more. Vitamins A and C, and more.

Contraindications: It’s suggested that it be avoided during Pregnancy, as well as by couples striving to conceive, as there’s anti-fertility potential. Those talking ℞ blood thinners may want to temper their intake due to mild anticoagulant actions, or work with a practitioner to adjust their ℞ dosage. Likewise, those talking ℞ insulin may need to temper their intake and adjust their ℞ dosage.

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Ways we engage this botanical:

When I first sat down to document my experience with this herb—which I had been engaging and growing for decades—I felt challenged when I realized I had pretty much been engaging it mostly as tea and in tea blends. I had made the occasional vinegar infusion and subsequent oxymels and shrubs, which were clearly enjoyed. At the time of the first draft of this document, there wasn’t a bottle of any variation to be found in my little hut, or on any apothecary shelf. I’d used it fresh, in summertime food and beverages, in fermenting, but mostly to dry for tea. I thought, surely I must have a tincture, for it’s my habit to make and experience herbals in their many manifestations. Alas, no such bottle on the apothecary shelves. So, at that time I realized that my experience with this botanical, while frequent, was limited. Since then, I’ve done my best to expand my relationship with this sacred botanical. ::nods::

From my first sip, at a long-ago Northeast Women’s Herbal Conference, I loved the flavor as a hot water infusion (tisane/tea) and heard the voices of my Rooted Ancestors tell me, “Just drink it, it’s Good for you.” And, well, I usually heed the messages from those voices, and in this case I did so without challenging them. I learned that I had a lot to learn about this chummy ally that I barely knew (from a left-brain perspective), and here’s what I’ve learned about this sweet, powerful and sacred herb over the years and in my research that has shined a light on the expansion of my experience, and thereby some wisdom and knowledge.

Here goes:

With respect to the mind, it enhances concentration, to which I can attest by my afternoon cravings for it when I’m on a time-sensitive mission (or just desire a gentle pick-me-up). As I consider this, I reflect on the years of my menopausal journey, which sometimes included (extreme moments of) brain fog… and I realize the timeframe of my discovery of and delight in holy basil fit perfectly with this particular life journey. Fascinating. Serendipitous. Anyway…

Matt Wood also ties it to being supportive with dull or diminished mental function, as well as memory lapse and loss. Todd Caldecott says it stimulates the mind and the senses, and counters the symptoms of dementia. My sense is that it plays a role in nurturing a harmonized mental state, and based on my experience may be helpful in treating a range of mental challenges. Matt Wood makes mention of holy basil in helping with depression, addiction (be it alcohol, drugs, food and the like), grief, and PTSD, as well as head injuries, concussion, stroke and when cerebral circulation is impaired. Holy basil’s capacity to center and ground while calming the heart and mind seem so fitting for many disharmonies of the mind.

David Winston says, “Has long been used in Ayurvedic medicine for the mind and nervous system. It lifts the spirits while increasing clarity of thought and dispelling depression. Traditionally it is used for cloudy thinking caused by drug use. It is also antiviral, a carminative, an adaptogen, and a galactogogue.”

Holy basil has a history of playing a role in balancing and stabilizing blood sugar levels in people with diabetes. There’s conventional research that validates this, as does Matt Wood when he mentions it in regulating spiking blood sugar levels with hypoglycemia and diabetes mellitus.

Holy basil also gets classified as a cardiovascular herb offering benefits to heart health, in managing heart disease, and in lowering high cholesterol (for those for whom cholesterol levels are a concern). Between its adaptogenic actions (which we’ll get to), gentle blood thinning and circulatory actions, it offers its virtues as a respectable cardiac tonic. But, hey, I feel it opens the heart holistically to a spectrum of healing and wellness (similar to comments on the mind).

Like many aromatic herbs of the Lamiaceae, we engage it to get stagnant or weak digestion moving, stimulate the appetite, relieve bloating and gas, calm nausea, and it’s noted for relieving heartburn as well.

As a relaxing nervine, David Winston describes its action as able to move stuck energy in the energetic nervous system, lifting mood, heart, and allowing one to feel open and connected with others. This may be one reason why it lands in so many of my tea blends. That, and it tastes Good.

Holy basil has a long history in Ayurvedic Medicine for supporting the respiratory system, and is used for treating colds, coughs and asthma. Plus, its immunomodulating actions, along with its antimicrobial actions, can help to prevent as well as treat colds and flu, and an array of other dis-eases.

Rosalee de la Forêt mentions studies that show it to act as a COX 2 inhibitor which suggests holy basil is useful in calming pain and cooling inflammation.

Holy basil has also been sited as beneficial for the prevention and treatment of cancers.

There’s so much more… in Matt Wood’s, The Earthwise Herbal Repertory alone, it’s mentioned for treating allergies that affect the nose and sinus, specifically for animal dander and mold… for helping to pass kidney stones that are accompanied by extreme pain, red urine with brick-dust sediment… for symptoms of PMS, menopause, for treating yeast infections, to support lactation and enhancing libido… for its adaptogenic support to the endocrine system… for drug detox and flushing heavy metals… to treat fevers with little or no sweat… and to soothe insect bites.

The modest holy basil offers mighty potential for holistic wellness. Indeed.

And last, but oh so not least, holy basil is a notorious adaptogen, capable of supporting the body in non-specific ways, managing and harmonizing holistic sources and manifestations of stress with a graceful, well acknowledged, yet (from my perspective) mysterious track record. It helps our physiological bodies adapt to a myriad of stresses… to nurture and maintain holistic homeostasis. Which leads me back to the voices of the Rooted Ancestors, “Just drink it, it’s Good for you.”

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Dance with the Ocimum spp. – Holy Basil

This humble little botanical offers so much potential, be it culinary or medicinal. Here’s a few ideas to get your creative juices flowing…

In Soups and Stews

Fresh plant matter added to simmering dishes is a nice way to leverage the Medicine and flavor of this plant. Add some as a garnish to stir in at serving time too.

I’ve used dry plant matter to make an infusion to add to vegetable and meat stocks as well.

In Vegetable and Meat Dishes

Holy basil seems most often to be referred to as kaphrao/ka-prao, and there are countless recipes using it in Thai cuisine, paired with vegetables, eggs, meat and seafood. So, if you cook (and I hope you do), go crazy!

As a Garnish for Sweet and Savory Dishes

Top rice, vegetable and meat (and other) dishes with the fresh plant matter, chopped to your liking. Likewise with fruit salads and other desert offerings.

In Ferments – Sweet and Savory

During my kombucha brewing days, I'd add the holy basil to some of the secondary fermentations, which was delightful. Toward the end of our “growing season” I sometimes harvest many of the tender frost sensitive plants to combine with a brine to ferment until I get back to it. When I do (get back to it) I whirl it in the blender to make a most AWEsome sauce. To this day I include holy basil in at least one version of a fermented (and/or vinegar) harvest sauce.

In Blended Beverages

Aside from the typical cup of tea, add it fresh to summer time blended beverages (spirited and not), and don’t forget to garnish your glass.

Holy Basil Water

Like many of the mint family, I love to add a bit of fresh plant matter, gently massaged, into a pitcher of water to keep in the refrigerator during the summer. The flavor and fragrance are delightful, and the sipping experience is simply centering and grounding.

Herbal Power

Powder your dried leaves to add to your culinary green powders, to add fragrance, flavor and botanical LoVe. I used to add holy basil powder to my dog’s food.

I’ve used the powder to make an “instant tea” often blended with other powdered herbs.

Pest Repellant

Holy basil has been used for centuries to deter pests from infesting stored grains. I haven’t tried this yet with holy basil, as my Go To for this is bay leaf (for grains, sure, and around my dried herbs, in closets, folded in woolens and linens). It’s always Good to have options. And this inspires me to wonder about a spray for mayflies, mosquitoes and (maybe?) ticks.

Last but not least…

This may sound crazy, especially to dedicated coffee drinkers, but sip some holy basil tea in lieu of coffee for caffeine-free pick-me-up. Seriously. I know folks who have used holy basil tea to wean themselves from their coffee addiction.

And some Familiar Dances:

• tea / tisane

• tincture

• syrup

• hard candy / infused honey

• infused vinegar to use as food

• oxymel or shrub

• added to homemade fermented beverages, soft and spirited

• water infusion for baths, bathing, washes

• infused oil

• beads, for prayer and adornment

• Medicine smoke

• spiritual baths and healing ceremonies

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resources:

• Matthew Wood, The Earthwise Herbal Repertory & The Earthwise Herbal

• Todd Caldecott, Food as Medicine

• Rosalee de la Foret, herbalremediesadvice.org

• David Winston & Steven Maimes, Adaptogens: Herbs for Strength, Stamina and Stress Relief, and this: Holy Moly! Holy Basil!

• Wikipedia, for botany bits

• Personal notes from multiple sources

• Personal experience

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Cinnamomum spp. – Cinnamon

Cinnamomum spp. – Cinnamon

Cinnamomum verum is one of the several cinnamon species belonging to the Lauraceae family. C verum is often considered the “true" cinnamon, though a handful of other species offer us the botanical that we know commercially as cinnamon. C. verum is small evergreen tree native to Sri Lanka, where 80-90% of the world’s commercial cinnamon is extracted (a defining word of colonialism), though we see other species from Indonesia, Vietnam and elsewhere. The leaves are ovate-oblong and grow about 3-7 inches. The flowers are green and the fruit is purple. It's the inner bark of the Cinnamomum spp. from which we get our familiar cinnamon sticks (and granules and powder).

Parts used: inner bark, twigs and leaves.

Harvest: Cinnamon bark is traditionally harvested from a coppiced tree (coppiced in the 2^nd year, young branches harvested the 3^rd year). The young branches are immediately processed after harvesting while the inner bark is still fresh and juicy. The outer bark is scraped off, then the branch is beat with a hammer to loosen the inner bark which is then pried off in long rolls. The leaves and twigs are also harvested primarily for their volatile oil.

Taste: Bark – sweet, pungent (spicy).

Energetics: Bark – warming (hot), drying, stimulating.

Chakra association: Sacral (also Root and Solar Plexus).

Key Actions: alterative, analgesic, antimicrobial, aromatic, astringent, carminative, diaphoretic, digestive, stimulant (circulatory), emmenagogue, expectorant, stomachic, tonic. and more.

Constituents: carbohydrates, coumarin (trace), flavonoids, mucilage, phenolic compounds, resin, sugars, tannins, terpenes (IE: pinene), volatile oil, and more.

Contraindications: While this is a botanical considered safe, avoid daily “dosing.” And as with all our botanical allies, be aware of allergic and idiosyncratic reactions, though both seem rare with this botanical. Cinnamon is considered generally safe when used as and with food and beverage during pregnancy and breastfeeding, for the very young and aged. With respect to contraindications, know which species you’re working with and any specific potential cautions that accompany that species - as they vary - and engage with purpose and wisdom.

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Medicinal use: Food and drink. I love a stick added to steeping teas and hot cocoa, especially in during the winter months. Savory soups, stews and chili benefit from a touch of cinnamon. I sometimes add it to fruit compotes, preserves and jams. You’ll sometimes find it in the cordials I make (especially black currant), as well as elixirs and oxymels. When making kombucha as well as other naturally fermented soft drinks, I sometimes add it to the secondary fermentation. It’s a nice addition to many syrups, be they culinary or medicinal. And, of course, it shows up in many a baked good, especially as autumn moves to winter.

I’ve added cinnamon to cough syrup formulas intended to address a dry, cold cough. I once heard that taking a piece to hold on an aching tooth eases pain and discomfort (like clove), and while I’ve not yet tried it, one client, years ago did and said it worked wonders (she didn’t have clove).

Sometimes I add the powder to my tooth powders, for the flavor, sure, but for its warming and stimulating actions that encourage localized blood flow, which give it a reputation for supporting gum health. I’ve used the diluted tincture, too, as a refreshing mouth rinse, though I prefer other herbals.

It, like peppermint and ginger, can have a soothing impact on the digestive system, and can quell nausea. I’ve made cinnamon pastilles for this purpose (plus they’re a tasty treat).

It has a traditional history in treating amenorrhea, though I've never employed it in this way.

Contemporary research suggests that it can lower cholesterol levels (which interests me not one wit, your mileage may vary). It’s been suggested that 1teaspoon of powder mixed with 1T honey taken first thing in the morning may relieve arthritis and this resonates with me because of warming and stimulating nature, though a teaspoon of cinnamon powder a day seems excessive, even for my robust constitution, so if this sings to you, proceed with caution and heightened awareness. There’s speculation that daily ingestion of cinnamon may support diabetes by decreasing insulin resistance. As for daily “dosing” of our most common commercial cinnamon (C. cassia), large and/or regular use may cause bleeding (because of higher amounts of coumarin), and liver compromise is also suspect.

I’ve often wondered about an infused oil of cinnamon, but because my most common habit is to make these oils with fresh plant matter I’ve not yet made it… though it still calls to me. Perhaps the alcohol intermediary oil infusion will be my muse to make a wee bit.

Spiritual relationship: Fire it up! This is a botanical that I’ve used in chakra “clearing” when the life force feels “stuck” – especially in the lower energy centers. I’ve physically placed a stick of cinnamon between the root and sacral (and/or sacral and solar plexus) chakras until “movement” is perceived. I’ve included cinnamon in energetic incense blends, one that was named, “Fire it Up!”

Energetically and physiologically, I find this herb to be a great match-up for those with cool temperaments that project reserved, calculated (and sometimes manipulative) behaviors. I picked this up from someone, but I don’t remember who. Wish I did. For me, this perspective opened up cinnamon a nice match-up for protection magick.

Every day, my desire to engage locally sourced (homegrown or wild harvested) botanicals, especially those native to my region, ramps up, up, and up. Yet, cinnamon is a botanical from far-off lands that I keep on hand. When I engage it, I offer gratitude to the earth where it was grown, to the people who tend that patch of Gaia, and who harvest and make it possible for me to enJOY. I offer honor to the verve that connects us, sustains us, and all things.

Peace.

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Some of my Usual Applications

Tinctures / alcohol extracts - for food and Medicine

Syrups

Elixirs

Oxymels

Cordials

Teas and other beverages

In baking

In stews, soups, chili, porridges, and sauces, etc…

Spiritual healing

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Cinnamon Milk – a warming tonic

Gently heat a cup of milk in a pan (or microwave, if that's your jam) with a cinnamon stick, to hot but not boiling. Pour into a cup or mug, with or without the cinnamon stick, sweeten with honey, maple syrup, herbal syrup, organic cane sugar, or your sweetener of choice, if desired, and enJOY. This is a nice warming tonic beverage to leverage throughout autumn as the temps drop in my region, and throughout the winter season for nourishing the immune system, warming the core and the extremities, as well as supporting digestion as the winter diet shifts (if you eat in harmony with local Gaia rhythms).

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sources:

A Modern Herbal by Mrs. M. Grieve

Michael Tierra on FB

The Herb Mentor

Wikipedia for the botanical bits

Notes from experience, my own and others.

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Meet & Dance with Melissa officinalis – Lemon Balm

 

Meet Melissa officinalis  – Lemon Balm 

Family: Lamiaceae

Melissa officinalis is a vigorous perennial of the “mint family,” native to Europe, Central Asia and Iran that’s been naturalized all over the globe. In our region her aerial parts die back in winter and return in spring. Its square stems offer opposite ovate-to-heart-shaped toothed and lightly downy leaves that grow 1-3 inches. The plant will grow 1-3 feet, depending on soil conditions. The buds appear yellow and bloom white.

Harvest: Aerial parts – typically before or at bud yet before bloom, summer to autumn. To prevent the plant from spreading, and it will, cut it back at flower, before seeds form, and add the plant matter to your compost, or use as green mulch. 

Taste: Sour, with subtle bitters.

Humors/ Energetics: Cool, dry, mildly stimulating

Actions: antidepressant, antispasmodic, anti-microbial (with some recent emphasis on anti-viral), carminative, diaphoretic, emmenagogue, nervine, relaxant, and more.

Constituents: bitters, flavonoids, tannins, volatile oils (citral, citronellal and others), and more.

Contraindications: Rare allergies. May interfere with the action of thyroid hormones. Avoid long-brewed nutritional type infusions of any duration.

Rosalee de la Foret writes, “It is often said that Lemon Balm is contraindicated for people with hypothyroidism. Prior to writing this I asked around the herbal community and several herbalists reported using lemon balm with people who had under-active thyroids and it did not change their thyroid blood tests. If you have an under-active thyroid you probably don’t want to consume this plant in excess.” We’ll revisit this topic and Rosalee’s perspective in the “Uses” section.

Uses: 

To open, I’m inspired to share that Hildegard von Bingen expressed this of lemon balm, “Lemon balm contains within it the virtues of a dozen other plants.” So, yeah: This botanical holds within it some interesting Medicine and offers many potential uses.

Melissa has proved helpful for anxiety and insomnia, and seems to blend nicely with other nervines for both enhancing flavor and desired action. It’s also a useful addition to formulas that address symptoms that are triggered or exacerbated by anxiety (and depression). I’ve been known to blend her with motherwort (Leonurous cardiaca), not just for the calming actions, but specifically when working through distasteful interpersonal challenges. This blend is very tasty to me, and it calms and soothes my heart and being, helping me to stay centered and grounded in grace and compassion, which I’ve been known to desperately need in certain intense instances. Lemon balm has been noted as useful in harmonizing heart palpations, and I imagine its antispasmodic actions may play a role here… and synergizes the same action on the heart that motherwort offers. Kiva Rose has said of lemon balm, “I personally use it for panic attacks with heart palpitations where the panic is very buzzy feeling.” I love the buzzy reference here, because bees love this plant (thus its name), as do their keepers.

David Hoffman writes that it “has a tonic effect on the heart and circulatory systems and causes mild vasodilatation peripheral vessels, thus lowering blood pressure.” 

Clients have found the relaxing nervine actions of this plant helpful alone and in formulas dealing with anxious insomnia, where thoughts flare (think fire) and jolt them to wakefulness, and keep them awake. A squirt of tincture quiets and cools their response enabling them to return to rest.

Henriette Kress suggests tucking a lemon balm bag under your pillow to help you fall asleep.

When adrenal stress is presented, a tincture blend with milky oats (or oat straw, if milky oats aren’t at hand) can be supportive for cooling and calming the nervous system and the feelings that often feed the stressful fight or flight reactions.

It’s been claimed that lemon balm has beneficial impacts for dealing with hyperactivity, though I’ve not witnessed this, either first or second hand, so if you do, please let me know about your experience.

Matthew Wood writes of lemon balm’s ability “to calm and relax conditions of mild nervousness and upset” adding that, “the sour lemon balm is cooling, in addition to relaxing, and therefore sedates through reducing the excitation of heat as well as nervousness.”

Some of the considerations stated thus far might inspire you to think of it as useful in working with stress headaches, shoulder/upper-back tension – internally and externally. And you’d be right. It blends nicely with betony (stachys officinalis)and/or blue vervain (verbena hastada) for these purposes.

Rosalee de la Foret writes, “Heart palpitations, nervous tension, insomnia, and hyperactivity are all classic indications for lemon balm and these combined describe what some people experience when their thyroid becomes overactive, such as in Grave’s disease. In fact, a blend of lemon balm, bugleweed (Lycopus spp.) and motherwort (Leonorus cardiacus) is a classic western formula for a hyperactive thyroid.” This symptom picture is not uncommon during menopause, when (from my way of thinking) the whole of the endocrine system is re-harmonizing, which includes thyroid involvement. So, that’s worth keeping in mind.

The anti-viral actions of lemon balm have been lab tested as well as clinically and experientially validated, especially in dealing with the herpes simplex virus. I had one client, several years back, who swore by it in managing genital outbreaks, externally as a sitz bath and wash, and internally as a tincture (as part of a formula). Lemon balm has been reported to lesson the severity and duration of outbreaks as well as serve to prevent them. Another client who experienced mouth sores used a diluted tincture as a mouth rinse (alongside other treatment), and now rarely experiences outbreaks, yet (last I heard) continued using the mouth rinse.

David Hoffman writes of its antiviral virtues, “hot water extracts have antiviral properties, possibly due in part to the presence of rosmarinic acid and other polyphenolics. A lotion-based extract may be applied to herpes simplex skin lesions, the antiviral activity having been confirmed in both laboratory and clinical trials.”

Its actions as an emmenagogue are considered mild and helpful in encouraging stalled menstruation, while its antispasmodic actions work to relieve menstrual cramping. Brilliant!

Lemon balm is also respected for its carminative actions to cool and soothe an upset tummy, bloat and digestive cramping. Especially as a tea, it's a great digestive tonic.

Maude Grieve writes of lemon balm’s history of use for wounds and venomous stings, "The juice of Balm glueth together greene wounds,” and adds the opinion of Pliny and Dioscorides that “Balm, being leaves steeped in wine, and the wine drunk, and the leaves applied externally, were considered to be a certain cure for the bites of venomous beasts and the stings of scorpions." So don’t discount its topical potential!

Deb Soule suggests that a tea of “Melissa helps reduce a mild fever and is safe for young children, the elderly, and pregnant and nursing mothers.”

With respect to children, lemon balm really is yummy and that makes it a great choice for kids. As David Winston says, “I am often asked by parents what herbs are safe and effective for children. Though children often deal with the same ailments as adults, the herbal protocol is restricted to what is safe, effective, and in my criteria, what tasted good. One of my favorite herbs for children is lemon balm (Melissa officinalis). Lemon balm helps children with sleep, particularly those who have bad dreams or are scared before bed. It's also great for kids that get angry or anxious, thanks to its calming and mood-elevating properties. For children who have hyperacidity, lemon balm can offer relief from tummy aches, and when used with ginger, can offer great relief from indigestion. Finally, a strong tea of lemon balm can be applied to herpes sores on lips in order to dry out the herpes and make the outbreaks shorter. Melissa is gentle, safe, and effective, making it a great herb for children. Not to mention, it makes a delicious cup of tea!”

The scent of lemon balm is bright and uplifting, and simply having some around, be it fresh or dried, can improve a dark mood. I’ve used this botanical in this way for addressing the symptoms of SAD, as tea, tincture and talisman.

I often add its fresh leaves and flowers to spiritual healing waters, or carry some in a Spirit Bag, and have discovered some profound results with those dealing with anxiety and depression that is rooted in clinging grief.

This modest and ubiquitous plant has some Big Medicine to offer. Get to know her and hold her close.

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Dance with Melissa officinalis  – Lemon Balm 

This fragrant and tasty botanical offers great creative potential for culinary and medicinal applications. Get buzzin’!

Carmelite Water
This alcohol extract dates back to the 14^th century when the Carmelite sisters of the Abbey of Saint Just created what’s credited as the first formulation. It was used internally as a general tonic, and externally as a multi-purpose toilet water. I first learned about it years back in reading my first copy of Maude Grieve’s A Modern Herbal. This is one of those formulas that herbalists have been creating for years by this name, and with countless variations. I've made a formula using:

• Fresh lemon balm (leaves, and a few budding and flowering tops)

• Fresh mugwort leaves (because I love its bitters)

• Fresh elder flowers (because it was available)

• Fresh lemon zest (organic)

• Dried coriander, finger crushed

• Grated nutmeg

• Clove

• Cinnamon chips

Nothing was measured. Lightly packed a jar with the lemon balm, added the mugwort, elder flowers, lemon zest, coriander, nutmeg, cover with an ethanol of choice, and macerate 3-6 days. Add clove and cinnamon and macerate another 3-6days.

Candied Lemon Balm Leaves                                                                                                  

Beat an egg white with a tiny bit of water. Dip lemon balm leaves in the mixture, then dip in sugar. Lay the coated leaves on a parchment lined baking sheet. Place the baking sheet in a 200 degree F oven until the leaves look dry, but not browned. Check after 20 minutes and every 5 to 10 after that. – recipe from thenerdyfarmwife.com

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And here’s some of the typical herbal ideas with some lemon balm specific twists:

• tea / tisane – iced in summer: Oh yeah.

• tincture for internal, external and culinary use

• water infusion for baths, bathing, foot soaks, and topical washes

• cold infused water, for sipping and enjoyment

• syrup

• jelly

• hard candy

• popsicles, sorbet, and the like

• infused honey

• infused vinegar

• oxymel or shrub

• elixir or cordial

• herbal powder

• added to homemade fermented beverages, soft and spirited

• Ale, wine, mead.

• in cooking, as a garnish, in sauces and pesto, in the cavity of roasted poultry, chopped into grain dishes, in salads, butters, puddings, gelatins, ice cream, cookies, scones, pancakes… you get the idea.

• infused wine

• infused oils, salves, balms, soaps

• steams

• baths and soaks

• dried for stuffing pillows, poppets, and the like

• blessing smoke

• spiritual baths and healing ceremonies

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resources:    

• Maude Grieve, A Modern Herbal

• Rosalee de la Foret, Alchemy of Herbs, herbalremediesadvice.org

• David Hoffman, Medical Herbalism

• David Winston, his Facebook page

• Deb Soule, A Woman’s Book of Herbs

• Henriette Kress, Practical Herbs

• Matthew Woods, The Earthwise Herbal, woodherbs.com

• Personal notes from multiple sources

• Personal experience

🕊 Peace

Meet and Dance with Violet

 

Meet Viola spp.  – Violet

Family: Violaceae

The Viola species is the largest genus in this family, with claims of 400 to 600 species worldwide.

Common species around my little acre seem to be Viola canadensis, Viola sororia, Viola labradorica – or so it seems, and others. Some local herbalists use Viola odorata to name the blue violets I have growing, but I’m uncertain if this European species is correct since I don’t find any of “my” violet flowers to be aromatic as V. odorata is described. I’m always exploring and learning, and perhaps one day I’ll know for sure. Nonetheless, I bless and leverage all the Viola species I have growing around me, by any name, as Food and as Medicine.

The flowers we observe in springtime are not reproductive, as they don’t produce seed. Rather, the “true” reproductive flowers of this plant show up later in summer, hidden by the protection of the leaves, and often go unnoticed by the uninitiated.

The flowers range from deep purple, lilac, pale rose and white, and there’s the multi-colors of Viola tricolor, the violet commonly called Johnny Jump up and heartsease, at least around these parts. 

The leaves of Viola are typically heart shaped (or lung, or breast shaped when turned around), and this descriptive detail speaks to the signature of the plant. The flowers have five petals, four reaching up and out, and one broad, lobed petal at the bottom. The details of the shape and placement of the petals is often used to define and differentiate the many species. 

Harvest: Flowers, leaves, roots. Spring to summer. 

Taste: Sweet, bitter.

Humors/Energetics: Cool, moist

Actions: Alterative, anti-inflammatory, astringent, bitter, demulcent, diuretic, emetic (roots) expectorant, lymphatic.

Constituents: Flavonoids, methylsalicylate, mucilage, phenolic glycocides, methylsalicylate, rutin, saponins. Various minerals, vitamins A and C, and more.

Contraindications: There’s always the possibility of an allergic reaction, but I’ve not yet met anyone having or claiming to have an allergy to this botanical, and there are no documented contraindications or drug interactions. 

Uses: Many of the violets have a long tradition of use for respiratory challenges, especially in treating bronchitis. Violets have also been leveraged for calming the symptoms of urinary tract infections, and as a long-term treatment for varieties of rheumatoid conditions. Also, they’ve been used, internally and externally, for addressing dry skin conditions, including eczema, and are honored for having an affinity with breast health. In my experience, as well as research/observation, it seems it’s the leaves that are most leveraged. 

Internal

From the perspective of using the herb internally, I suppose I consider violet first as Food, then as Medicine. I tend to harvest the blossoms in spring to add to salads, and to infuse in vinegar, and sometimes in honey, or in syrup-making. The infused honey can be stored away and used in winter as is, added to hot water or tea, or as a demulcent addition to syrups or tinctures formulated for dealing with a dry or sore throat, or dry cough. A spoonful of a lovely, infused honey has been declared pre-performance support by a singer and a couple speakers I've known. For what it’s worth, I find the leaves even more worthy in this regard.

And while I’ve honored its signature relationship with heart, lungs and breast that the leaves express, this is primarily how I’ve leveraged violet over the years – as nourishing and nurturing Food and beverage. So, it’s fun to revisit it, to see what I’ve been missing, consciously or otherwise.

Rosalee de la Forêt mentions that “Another name for violet is hearts-ease. It has been used for the physical and emotional heart for thousands of years. Violet is high in a constituent called rutin. Rutin strengthens capillaries, prevents platelet aggregation, and is anti-inflammatory.”

The constituent methylsalicylate speaks to the platelet aggregation, anti-inflammatory, and pain relieving qualities that it offers; actions which hold relationship with heart health, and holistically so. Consider that, the holistic bit, and then revisit the consideration when we get to the Spiritual uses. *nods*

Historical references make note of violet being useful in treating various cancers, or the symptoms we currently associate with such diagnoses. To me, these mentions offer added validation of its use as Food and beverage, as well as Medicine (and as an infused oil for topical use, which we’ll get to in a moment). 

In an article on violets, Jim McDonald quotes Paul Bergner as saying, "In medieval Baghdad, the “license” to practice medicine was given as permission to practice in the marketplace… One of the rules was that an individual would be disqualified from the practice of medicine if they were observed to 'use a strong herb when a mild herb would suffice, used an herb when a food would suffice, or use a food when simple advice about lifestyle would suffice.”

I feel like Viola reminds us of this Good Medicine advice. 

External/Topical

I harvest the leaves to dry and have on hand for tea blending throughout the year, and with my dry constitution (and dry skin) I tend to focus on collecting the leaves for infusing in oil. I use the oil for a loving breast massage, and for all-over body use, as is or blended into a soft balm. The infused oil is a favored base for my soaps, as its skin softening qualities shine through even after the alchemical magick of cold-process soap making. The oil often finds its way into many of my skincare creations, and I’ll often slather it over my entire body after bathing. I just love the feel of it on my skin.

Because of its skin softening actions, it’s a great for rough spots, like heals ‘n’ elbows, and why some folks love it for managing their psoriasis or eczema. I have found it to be helpful for reducing, and sometimes resolving stubborn keloids. I like it blended with an infused oil of comfrey leaf for my well-used (abused?) gardening hands and cuticles, especially – I find – in a balm with a touch of lanolin added.

A poultice of the fresh leaves has a reputation for dissolving hard tissue, lumps and cysts, with a special affinity for the breast. The poultice has a reputation for unclogging clogged milk ducts too. Also, David Hoffmann makes reference to its use in treating cradle cap in babies.

The fresh leaf poultice, infused oil, and the inclusion in teas and nutritional water 'n' vinegar infusions were – together – a comforting Medicine of mine during a mysterious breast issue many moons ago now. I credit the unassuming power of the plant (along with the fierce might of goddess Kali) with what I can only call a positive outcome. ::nods::

The fresh leaf poultice is also credited with addressing a number of skin challenges, including infected wounds, acne, keloids, eczema, psoriasis, etc. I’ve engaged the leaf many a time, rolled and smashed between my fingers to cool and soothe the irritations and bug bites ‘n’ stings that happen while in gardens. Also, I’ve seen positive results from direct use of the fresh plant on those previously mentioned stubborn keloids. 

Not only is a poultice of fresh leaf honored with supporting these skin issues, but also in cooling and soothing arthritic inflammations, and swollen glands.

It’s because of these external applications of the fresh plant matter that, when I remember, or am inspired, I make a pesto of the fresh leaf to keep in the freezer for the potential off-season need for a poultice. So, for the sake of clarity, we’re freezing it to thaw to use as a topical poultice Medicine, not to eat (though you certainly could).

I harvest the leaves, too, for dehydrating to use for making a nutritional herbal infusion in the Wise Woman Tradition, as well as adding it to tea blends. It’s a perfect match-up for me, what with my personal constitution that tends to wax hot ‘n’ dry.

I rarely use Viola in tincture form, though I keep some on hand for a gentle lymph support, alone or blended with calendula, or to temper and soothe the sharpness of poke berry or root tincture (which is HUGE Medicine that is used rarely, with specific reason, and with grande respect). Alone, like calendula, I often use it after core symptoms of an illness subside, but persist just under the surface. Know what I mean? To me, it’s when the body needs a little support in flushing out the waste after an illness, and I find this approach especially useful after a cold, flu, or other yuk leaves me (or others) with that feeling of not fully bouncing back to the familiar state of harmony. Dosing is personal, but I typically use a modest squirt from a dropper (like a ½-inch or so), direct in the mouth, or in a glass of water or cup of tea, 3-5 times a day for just a couple/few days. David Hoffmann suggests 1 to 2 ml three times a day. Trust your guidance.

Spiritual

I’ve witnessed this herb as a supportive ally for addressing deep, obsessive grief or trauma, the kind of that detaches one from the joys of everyday life. 

Sitting with the blossoming plants in spring – a grounding act in and of itself – can nurture and restore a connection with the present moment, with simple pleasures, with forgiveness, and with gratitude. Carrying a bit of dried herb, or a bead made from the botanical, in a pocket or pouch can nurture these healing offerings, as well as engaging the Medicine of a flower essence, or in spiritual bathing with blooms and/or leaves are all practices that carry special healing power. Maude Grieve shares this tidbit of validation, “violets, like Primroses, have been associated with death, especially with the death of the young. This feeling has been constantly expressed from early times. It is referred to by Shakespeare in Hamlet and Pericles and by Milton in Lycidas.” 

I have found such simple and classic use of this plant to be very supportive when I feel a need to reestablish or bolster a sense of safety and trust. 

Dance with the Viola species – Violets!

As with all of our botanical friends, invite violets to ignite your imagination, intuition, and inspiration to nurture and nourish a meaningful relationship with its Medicine.

Infused blossom vinegar – for a lovely, delightful tonic to use with salads, vegetables, as an addition to cooking cruciferous greens, to splash on bean soup before serving, in marinades, or added to water with a touch of sweetener (or salt) for a quenching beverage. And, of course, you can add honey to the infusion to create a violet oxymel (or cane sugar for a shrub).

Collect your blossoms, fill a jar loosely with them, cover with vinegar. A living apple cider, rice vinegar, and white wine vinegars tend to be my current preferences. Label your jar and and allow it to macerate 4-8 weeks. Strain, bottle, label and enJOY!

Infused honey – to use as a sweetener for beverages and foods, to use as a base for syrups, to add to your violet blossom vinegar to create a doubled-up violet oxymel.

As with the infused vinegar, collect your blossoms (and/or leaves, chopped), fill a jar with them, cover with honey (ideally, local and unprocessed), label and enJOY! You’ll notice the straining is missing here, as I leave the plant matter in my infused honey. Your mileage may vary.

Tincture

FPM (Fresh Plant Matter) – I fill a jar with fresh plant matter (flower, leaf, both, gently wilted or fresh), ideally chopped, and cover it with 50% by volume ethanol (I most often reach for vodka). Cap, label, and allow to macerate, out of direct sunlight, for 4 to 8 weeks. I give mine a loving/healing shake now and then throughout that time. Strain, filter if desired, bottle and label.

DPM (Dried Plant Matter) – I add one ounce of dried plant matter to a quart jar and fill it with 40% by volume (80 proof) vodka, which is easy to procure organic, which is always my preference. You may use any ethanol alcohol of your choice, diluted - iff needed - to that 40% range). Cap and label, and allow it to macerate, out of direct sunlight, for 4 to 8 weeks. Strain, filter if desired, bottle and label. 

DOSING is so personal, and to me dosing more about the person than the plant, which is why folks are often more confused after my class on dosing than they were before it… that is, until they have some experience with the Medicine. All the same, on those rare occasions when I use the tincture, I’ve used drop and dropper dosing, 3 to 5 times a day, always trusting that inner voice, and my experience.

Side note/Random thought: To me, Medicine making, like dosing, is so personal. As herbalists, we all follow certain shared protocols, yet we all have our own ways, and that’s as it should be. As The People’s Medicine, it belongs to us, individually and collectively. So we have choices to honor and leverage the resources around us, in the moment, in any way we’re inspired, when needed or desired. And those choices are Good Medicine too. Engage your free will, your familial traditions, your capacity for critical thinking, and make juicy choices that resonate deeply.

Homemade Violet Jelly adapted from TheNerdyFarmWife.com 

• 2 to 3 cups loosely packed violet blooms, calyxes removed, or not (I leave them intact)

• Juice of one large lemon

• 2½ cups boiling water

• 1 package of powdered pectin (I typically use Sure-Jell)

• 3½ cups sugar 

Make a violet infusion pouring boiling water over your violet blossoms and let steep until cooled to room temperature. 

Strain the violet juice (compost the plant matter) and add the lemon juice.

Mix the pectin with your violet/lemon water and stir over high heat until it reaches a heavy boil.

Boil for one minute more and add the sugar all at once.

Keep stirring until it returns to a solid boil and continue stirring for one minute. 

Remove from heat, Skim off any foam, and ladle into hot, sterilized jelly jars, leaving about 1/8” head space, cap and process in a water bath for ten minutes. Remove from water and let sit for 24 hours to ensure the seals are set.

Violet Ice Cream – adapted from Rosalee de la Forêt - herbalremediesadvice.org/violet-recipes.html

• pinch of dried butterfly pea (Clitoria ternatea), or spiderwort (Tradescantia sp.) flowers - optional

• 2 cups milk of choice, divided

• 1 cup violet syrup

• 2 eggs

Infuse the butterfly pea flowers in 1 cup of the milk over low heat for about 10 minutes or so, until the color comes through. Strain.

Pour the infused milk into a bowl and add the other cup of milk and the violet syrup.

In a separate bowl slightly beat two eggs. Add them to the milk, mix until well blended (I use a handheld electric blender for this).

Refrigerate for at least an hour and then follow the directions for your ice cream maker.

Some of the typical and atypical applications…

• Tea/Infused water/ales and other fermented beverages

• Use the flowers to decorate a spring cake, or embellish icing on any baked goodie

• Tea sandwiches (or any sandwich)

• In salads

• Add flowers to ice cubes 

• Infused vinegar

• Infused liqueurs

• Infused honey (flowers)

• Sugars

• Candied flowers

• Infused oil (leaves)

• Balms, ointments, lotions, soaps

• Steams

• Bathing/washing (leaves)

• Bath and culinary salts

• Medicinal pesto (for external application)

• Poultices/compresses

• Beads, pendants, talismans

• Spiritual healing (especially for addressing deep, obsessive grief)

resources:

• David Hoffman, Medical Herbalism

• Henriette Kress, Practical Herbs

• Jim McDonald, herbcraft.org

• Maude Grieve, A Modern Herbal

• Rosalee de la Forêt, herbalremediesadvice.org, Alchemy of Herbs

• Susun Weed, Breast Cancer? Breast Health! The Wise Woman Way

• Wikipedia for the botany bits

• Personal notes from multiple sources

• Personal experience 

• 
  
• 
  Peace. 🕊