Goats, rabbits, chickens (pages)

Friday, September 16, 2016

Three Plagues




 Here are three exceptionally good recipes which are anti-viral/anti-bacterial/and we hope anti-plague formulas.   I have included three recipes which differ in cost to make, ease of preparation and the extraction method.  They are listed in the order of ease to make (beginning with the easiest) and expense (beginning with the cheapest).  In my opinion, they are also in the order of efficacy.        If alcohol is an issue, the first two, Master Tonic and Super Garlic Immune do not use alcohol to extract the herbal constituents.  The third one, Red Plague Remedy, does.

Master Tonic

Master Tonic

      1.   Master Tonic:      This Master Tonic is similar to a fire cider I used to make and came from HEAL THYSELF BLOG.   As you can see from the photos (his and mine), I cut my herbs into smaller pieces.  I believe this helps the herbal constituents be extracted quicker and more efficiently.   I’ve made this many times and it’s WONDERFUL.    Indefinite shelf life.

1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available.  I used GHOST peppers from my garden—they’re the hottest peppers ever.

Fill a glass container 3/4 of the way full with equal parts of the fresh chopped or grated ingredients. Fresh herbs are best. Then cover completely with raw unfiltered, unbleached, nondistilled apple cider vinegar.  I use Bragg’s but Heinz has a new unfiltered one that will do.
Put on the lid and shake or stir vigorously (or stir) and then top off the vinegar if necessary. Keep the jar in a cool, dark place for 2 weeks.

Shake/stir the tonic daily 1-2 times.  Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days).  Yes, it really makes a difference.    Filter the mixture through a clean piece of cotton (coffee filter or colander), bottle and label.  Puree the solids and add to honey or lemon juice, or make salad dressing or marinade for meats. Master Tonic lasts indefinitely at room temperature, after straining.

Master Tonic Dosage:
DILUTE IN JUICE OR WATER.   As a tonic (prophylactic) 1 tablespoon  per day.   Or if infected 1 tablespoon every hour.  This is a HOT remedy so if you have digestion/esophageal/stomach/intestinal problems every hour may be TOO much.  Know your own body!!


 
Dr Christopher's formula from HERBS FIRST
      2.    Dr. Christopher’s Super Garlic Immune Formula:        I love and respect Dr. Christopher.  Here are three websites that will tell you everything you want to know about him and his formulas:  HERBS FIRST BLOG,   HERBS FIRST WEB     and  DR CHRISTOPHER.
       
              I have not personally made this formula... yet.

      


 Using 4 oz. as a part will make a little under a gallon. 


STEP ONE
8 parts apple cider vinegar - 32 oz.

2 parts garlic juice, fresh - 8 oz    
Using a juicer: 1 lb to 1 ½ lb of garlic=8 oz juice
Using a blender 2 ½ lbs garlic 

Using a juicer: Run the garlic through the juicer then add garlic juice and pulp to the vinegar and shake 2-3 times a day for 4 - 5 days.   Then squeeze out garlic liquid and mix with the herbal concentrates; measure.   Add enough apple cider vinegar to make 40 oz.   
OR
Using a blender:  2 1/2 lbs. of garlic - peel, blend in blender with vinegar (do not liquefy).  Let set for 4 - 5 days, shaking 2-3 times a day.  Squeeze out garlic liquid, add to herbal concentrates; measure.    Add enough apple cider vinegar to make 40 oz.

The garlic extract must be made a couple days ahead of the herbal concentrates.   The garlic/vinegar mix must set at least 4 days before using: it will take 2 days to make the herbal concentrates; so if you start making the concentrates on day 3, when day 4 arrives the garlic/vinegar solution will be done.

STEP TWO
1 part wormwood concentrate - 4 oz.
1 part lobelia leaf concentrate - 4 oz.
1 part marshmallow root concentrate - 4 oz.
1 part oak bark concentrate - 4 oz.
1 part black walnut bark concentrate - 4 oz.
1 part mullein leaf concentrate - 4 oz.
1 part skullcap leaf concentrate - 4 oz.
1 part uva ursi, hydrangea or gravel root concentrate - 4 oz.

To make concentrates:
Each concentrate should be made individually.  Start by soaking each separate herb in enough distilled water to cover it: LEAVES for four hours, ROOTS overnight.    After soaking, add more distilled water so that the total equals 16 oz. water per 4 oz. of herb  

Simmer the herb on very low heat in a double boiler for thirty minutes.  Then strain the liquid into a clean container, clean out the double boiler, add the liquid and simmer it down to one-fourth of the original volume (4 oz.).  Pour into jar and refrigerate until all 9 of the herbal concentrates have been prepared.  KEEP THEM IN SEPARATE JARS.   You will have 9 jars of herbal concentrates; one for EACH herb. This will take about 2 days.

Only after all the ingredients have been prepared should the liquids be mixed; be sure they are all the same temperature   Use only stainless steel or glass pots.

STEP THREE
5 parts glycerin - 20 oz.
5 parts honey - 20 oz.


Add the glycerin and honey to the garlic/herb concentrate.   Bottle. Label. Refrigerate.   This formula has been known to last many years in the refrigerator!!


Dosage:
As a tonic (prophylactic) take 1 tablespoon a day or 1 tablespoon every hour if infected.   For optimum results take 1 hour before or after meals as to not compete with digestion. 

Red Plague Remedy





3.       Red Plague Remedy  This recipe comes from Claudia Orgill at www.healthypreparedness.blogspot.comThe Remedy is costly but I believe it offers the best solution to known and unknown viruses.   I   made this formula on Sept 1 (new moon) with friends; it is sitting quietly in the dark transforming into medicine.  We will decant it  Sept 30 (new moon).  I gently tip the jars back and forth each day watching and marveling at the wonders of plant-life.  I imagine the healing properties moving from the herbs into the menstrum (liquid).  God is good.  (I also recommend Claudia's books: "Beyond Wheat & Weeds" and "Food Storage Powerhouse")

              This recipe makes 110 SETS = 1 PERSON 10 DAYS



 Everclear 19, 1.75 liter jugs.
-64 quart jars with plastic white lids.(Plastic lids won’t rust during 4 week steeping time.)
-Reverse osmosis / pure water.
-Quart jar funnel (Not necessary, but helpful.)
-
Herbs
Olive Leaf, cut and sifted approx. 31 oz / 1.9 lbs / 15 ¾ cups
Chamomile, German, cut and sifted 12.5 oz / 0.8 lbs / 12.5 cups
Pau D’Arco, cut and sifted 5.4 oz / 0.3 lbs / 4.5 cups
Red Rooibos, cut and sifted 11.4 oz / 0.7 lbs / 4.5 cups
Agrimony, cut and sifted 10.8 oz / 0.7 lbs / 9 cups
Milk Thistle seeds, whole 52 oz / 3.25 lbs / 8.25 cups
Yarrow, cut and sifted 167.2 oz / 10.5 lbs / 44 cups
Cayenne, powder 22 tsps
Burdock Root, cut and sifted 20 oz / 1.25 lbs / 4 cups (+ 10 cups water)

Note:   Burdock Root will be made on the LAST day of the 4 week time period

Prepared tinctures will sit in a dark place for 4 weeks from one new moon to the next-a total               of 4 weeks.
Shake jars once every day or two during that 4 week time frame.

New Moons 2016 April 7th May 6 June 4 July 4 August 2 Sept 1 Sept 3o Oct 30 Nov 29 Dec  
 2.
At the end of the 4 week time frame, you will place the prepared tincture jars either outside or
next to an open window the day before the next new moon to allow the outside light to affect the tincture for approximately 24 hours.

Strain and bottle the tincture, after the 24 hour sunlight time, at the end of the 4 week time
frame, according to the instructions in the 2ndPreparation Day 2ndNew Moon” section. (Still
            do this step, even if it's cloudy.)
Note: To turn your Everclear solution into a 75% solution mix 1 ¾ cups of reverse osmosis / pure water with each jug   (1.75 liters) of Everclear.  Note: If you cannot get Everclear, pray that using a 100 proof  vodka will be okay. I would increase the dosage some if using alcohol other than Everclear.

Olive Leaf
           1. Fill 7 quart jars ¾ of way full with olive leaf that has been pulsed in blender some
just to break it up some. If you’re using whole leaf olive leaf, pulse in blender until cut into
small pieces.
2. Dilute Everclear to a 75% solution using filtered water (from Smith’s or a health food
store the kind of water filters that use both carbon filters and UV light).
3 Cover the herbs with diluted Everclear up to bottom rim of the jar
4. Place plastic white lid on top, label jars, shake, and store in dark place.

Chamomile 
1. Fill 5 quart jars ¾ of the way full with chamomile that has been pulsed in blender some. 2. Dilute Everclear to
75% using extra filtered water (from Smith’s or a health food store
the kind of water filters that use both carbon filters and UV light).
3. Cover the herbs with the diluted Everclear up to the bottom of the jar.         
            4. Place plastic white lid on top, label jars, shake, and store in dark place. 

Pau D’arco and Red Rooibos
-1 .Fill 3 quart jars ¾ of way full with a mixture of half pau d’arco and half red rooibos that have each bend pulsed in the blender a bit.
2. Dilute Everclear to 75% using extra filtered water (from Smith’s or a health food store the kind of water filters that use both carbon filters and UV light).
3. Cover the herbs with the diluted Everclear up to the bottom rim of the jar
4. Place plastic white lid on top, label jars, shake, and store in dark place.

Agrimony
1. Fill 3 quart jars a little less than ¾ of the way full (about ½ inch below ¾ of the way full) with agrimony that has been pulsed in blender some.
2 .Dilute Everclear to 75% using extra filtered water  
the kind of water filters that use both carbon filters and UV light).
3. Cover the herbs with the diluted Everclear up to the bottom rim of the jar
4. Place plastic white lid on top, label jars, shake, and store in dark place.

Milk Thistle
1. Fill 4 quart jars ¾ of the way full with milk thistle that has been pulsed in blender enough so that the milk thistle is nicely broken up.
2. Dilute Everclear to 50%
using extra filtered water 
3. Cover the herbs with the diluted everclear up to the bottom rim of the jar
4. Place plastic white lid on top, label jars, shake, and store in dark place.

Yarrow
1. Fill 44 quart jars ½ way full with yarrow that has been pulsed in blender enough so that
the yarrow is almost a powder.
2. Add in ½ tsp of cayenne.
3. Dilute Everclear to 50% using extra filtered water (from Smith’s or a health food store
the kind of water filters that use both carbon filters and UV light).
4. Cover the herbs with the diluted everclear up to the
bottom rim of the jar
5. Place plastic white lid on top, label jars, shake, and store in dark place.
Keep all of these quart jars in a dark place. Shake every day or two. (Remember to take out 24 hours
before the new moon day and place in daylight for a day.)

2ndPreparation Day (2ndNew Moon Day)

STRAINING AND BOTTLING THE TINCTURES:
What you’ll need:
-Straining material
110, 4 oz tincture bottles with dropper(Industrial Container Supply Company in Salt Lake)
-
110, 8 oz tincture bottles with cap (Industrial Container Supply Company in Salt Lake)
Sieve
Medium sized bowl
Large pot or 5 gallon food storage container enough to hold approx.55 cups / 5 gallons
Funnel (For pouring the tincture solution into the tincture bottles.)
Note: Prepare the Burdock Root before doing any of the other steps for this day. This will allow the
burdock root to cool down while doing all of the other steps

NOTE:  Claudia Orgill's recipe contains notes pertinent to Utah for obtaining the supplies.  In Missouri the Everclear can be purchased at most liquor stores.  However, they may have to order it in for you.  The herbs used in this recipe came from MOUNTAIN ROSE HERBS AND BULK HERB STORE
 


Burdock Root
1 .Lightly simmer 4 cups of burdock root in 10 cups of pure / reverse osmosis water for 40 minutes in covered pot.
2. Allow to cool down to room temp.
3. Strain and add to other tincture liquids when mixing them all together.
Transfer the liquid that has collected in the bowl into a larger bowl or pot that will hold the liquid from all of the strained herbs (besides the yarrow) and repeat the process with the remaining jars until done. (Note: Do not mix the yarrow tincture in with your other herbs yarrow stays separate!)

STRAINING HERBS INSTRUCTIONS:
1. Strain each of the following herbal tinctures and then pour the liquid from each jar (besides the yarrow)into one large pot / container with the rest of the herbal tinctures. Once again, DO NOT mix the yarrow tincture in with these yarrow stays separate Strain and mix together: a .Olive leaf liquid from all 7 jars   b .Pau D’arco and Red Rooibos liquid from all 3 jars     c.  Chamomile ¾ of tincture/liquid from each of the 5 jars (save rest for personal use: tummy aches, insomnia, stress, or tension).    d. Agrimony liquid from all 3 jars      e .Milk thistle liquid from all 4 jars      f.  Burdock Root decoction, room temp. all of liquid from strained decoction (tea)
Mix those 7 strained herbs / teas together in large sanitized pot or 5 gallon container. (NOT the yarrow.) Stir and, using a funnel, pour the herbal mixture into 4 oz jars
Label jars and store away, preferably in a dark room. Keeps for 20 years or more.
STRAIN and BOTTLE the YARROW:
Strain the yarrow the same way the other herbs were strained but DO NOT mix in with the other herbs. Keep yarrow separate from the rest. The yarrow is the #2 tincture and will be bottled separate from the rest of the herbs. Pour the strained yarrow tincture into the 8 oz jars Label and store away, preferably in a dark room. Keeps for 20 years or more.
Instructions to place on label:
Red Plague Remedy #1
Olive Leaf, Chamomile, Agrimony, Red Rooibos, Pau D’Arco, Burdock Root, Milk Thistle
(Tincture #1)
Shake before using. Dosage for active infection: Adults: 45 drops in water or juice, every 2 hours. Children: 30 drops in water or juice, every 2 hours   . (Use less as symptoms subside.)
Follow up with tincture #2   20 minutes later.

Red Plague Remedy #2
Yarrow & Cayenne (Tincture #2)
Shake before using. Dosage for active infection: Adults: 50 drops in water or juice every hour or as needed, 20 minutes after using tincture #1.Children: 35 drops in water or juice every hour or as needed, 20 minutes after tincture #1.


HERBAL ACTIONS:
Olive Leaf:  Olea europaea      Constituents:  Apigenin, choline, cinchonine, luteolin, mannitol, olivin, tannins.   Parts Used:  Dried leaves and leaf fragments. Olive leaf is a natural antibiotic, antioxidant and
an anti-microbial agent, which slows invaders enough for the body's natural immune system to react. It exhibits amazing anti-parasitic and anti-fungal properties that will battle more than a  hundred viral and bacterial conditions.  Olive leaf works to lower high blood pressure, reduce cholesterol, improve respiratory response, improve skin health, heart disease and fatigue. Olive leaf has been known to rejuvenate vitality and energy, enhance the immune system, support the cardiovascular system and promote general health and well-being.

Chamomile: traditional remedy for lulling children to sleep, and is beneficial for upset tummies. Chamomile is antipeptic, antispasmodic, antipyretic, antibacterial, antifungal, anti-inflammatory,anti-bacterial, muscle relaxant, antispasmodic, sedative properties and anti-allergenic.   Chamomile is included as a drug in the pharmacopoeia of 26 countries.

Pau D Arco  Tabebuia impetiginosa    Plant Family: Bignoniaceae        One of the best known, but least understood, herbs from the Amazonian rainforest, pau d'arco is a key ingredient in the tribal medicine chest. The pau d'arco tree is a huge canopy tree that grows up to 125 feet high, with pink to violet colored flowers. Its history of use is thought to go back to the Incas, and several tribes have been using it to make bows for centuries.  Contains XYLOIDIN – an antibiotic with viricidal properties. Also contains LASPACHOL – an element noted for its antitumor activity.   Constituents:   Lapachol, lapachone, and isolapachone are the best studied chemical compounds in pau d'arco, although most herbal practitioners attribute the healing power of the herb to its tannins.       Parts Used:   Inner bark.          Typical Preparations:   Tea, tincture or encapsulation. Like cat's claw, pau d'arco tincture should be taken in water with a little lemon juice so tannins can be absorbed through the colon.
Red Rooibos:   very high in anti-oxidants, trace minerals, and nutrients,
Agrimony:   Agrimonia eupatoria L.    Plant Family: Rosaceae    in the rose family found near hedges and fences throughout England. Bearing yellow flowers with egg-shaped petals on spikes emanating from hairy stems, agrimony exudes a distinctive, pleasant scent that is often compared to apricots but isn't as sweet. During the Elizabethan period herbalists began referring to the plant as philanthropos, perhaps because of its beneficent properties as a medicine, or perhaps because its seeds stick to the clothing of passers by, giving them the "gift" of next year's plants.   Constituents:  Tannins and flavonoids. A volatile essential oil can be distilled from the stem.   Parts Used:  Dried, above-ground parts of the plant, harvested shortly before or during summer flowering.   Typical Preparations:   Herb powder in slurry or decoction, herbal tea, or essential oil.

 Milk Thistle :  Silybum marianum     Overwintering annual.   Direct seed in late Summer or early Spring. This vigorous plant cultivates easily. Choose site carefully and keep it under control. Giant shiny leaves with white veins and purple thistles. Seed coat is rich in silymarin; unique hepato-protective agent useful for the liver.

The enzyme systems in our cells, especially our liver and intestines, uses  milk thistle for its ability to increase glutathione--a tripeptide that is used in both phase I and phase II in the cellular transformation of toxins. It both  protects the liver, and assists the liver in regenerating its cells.   Powerful antioxidant. 

Yarrow:  Achillea millefolium   Anti-septic, anti-inflammatory properties, diaphoretic, antibacterial, antipyretic, antispasmodic, astringent, carminative, diaphoretic, digesive, expectorant, hemostatic, hypotensive, stomachic, tonic, antirheumatic.  Well help stop bleeding anywhere in the body.

Cayenne :   Capsicum annuum    35,000 H.U.  Chili is the Aztec name for Capsicum annuum. It has been used both as a food and a medicine by Native Americans for over 9000 years. The Capsicum family includes bell peppers, red peppers, paprika, and pimento, but the most famous medicinal members of the family are cayenne and chile. The tasty hot peppers have long been used in many of the world's cuisines, but their greatest use in health comes from, surprisingly, conventional medicine. Anti-inflammatory, anodyne, circulatory and immune booster, hemostat, rubefacient.  The burning sensation of hot peppers is a reaction of the central nervous system to capsaicin; unlike horseradish, wasabi, garlic, ginger, and mustard, capsaicin only causes the sensation of damage, not real damage to tissues.  Constituents:   cineole, octanone, alanine, alpha-carotene, alpha-linoleic acid, alpha-phellandrene, arginine, ascorbic acid, beta-carotene, betaine, campesterol, capsaicin, capsanthin, carvone, fiber, folacin, glutamic acid, hesperidin, isoleucine, isovaleric acid, kaempferol, manganese, myrcene, p-coumaric acid, potassium, proline, quercetin, scopoletin, solanine, thiamin, thujone, tryptophan, valine, zeaxanthin, zinc.        

Burdock:  Arctium lappa  Plant Family: Asteraceae  Burdock has been an important medicinal herb in Western folk medicine and in traditional Chinese medicine for thousands of years, primarily valued for its blood cleansing and skin healing properties. As you can see by this lengthy description, it is one of my very favorite herbs.  It is readily available, easy to prepare and covers a vast quantity of uses.
           Alterative = metabolic tonic, nutritive tonic, anti-inflammatory, blood purifier (strengthens        kidney/liver thus cleaning up circulatory system), mucilage, bitters, anti-microbial, lowers blood         sugar, deep healer for chronic problems, nourishing, antibiotic, antifungal, diaphoretic, diuretic, mild  laxative, antipyretic, lymphatic, anti-tumor, antiscorbutic, anti-rheumatic, anodyne, rejuvenative, aphrodisiac, estrogenic, cholagogue, pulmonary, carminative, aperient (varies, may bind) astringent, urinary tonic.  HERBAL NSAID ( non-steriodal anti-inflammatory drug).  For acne, eczema, psoriasis, herpes, boils--hot skin eruptions.   ALL SKIN CONDITIONS.

 Botany:  A biennal member of the Asteraceace family, with bright pink-red to purple thistle-like flowers on long stalks, and oblong to cordate, huge hairy leaves that is native to Europe and Asia, and now naturalized in North America and Australia.1 This plant can grow to a very robust height, reaching up to 9 feet,6 and its aromatic "carrot-like" taproot can grow as much as 3 feet deep into the ground (making them difficult to harvest).8 It is naturalized and abundant in northern U.S and Europe and is considered a weed in such areas.
The generic name arctium is derived from the Greek word for bear or arktos and the species name, lappa, is from the Latin word lappare which means "to seize." The fruit (bur) looks rough and hairy resembling a big, fuzzy bear and will grab on to anything in the vicinity in order to spread its seed, hence the name.   Its common name is derived from the French word bourre referring to a tangle of wool (often entangled with burs) and the German "dock" referring to large leaves.   Various species, such as A. minus or A. tomentosum, may be used interchangeably.   However, burdock is often confused with cocklebur or Xanthium spp. that has entirely different properties.     Cultivation And Harvesting: Cultivated in China, Japan, Vietnam, Indonesia, Philippines, New Zealand, the United States, Canada and in various countries in Europe.       Seeds are picked in the fall and can be loosened from the chaff with a rolling pin. Harvesting the roots is no easy task yet can be done in the fall of the first year or spring of the second, preferably the former. According to the late herbalist Michael Moore "harvesting full flowered plants in the fall can be as much work as digging up a small tree".    History And Folklore:  Burdock is an all-purpose herbal that has been used continually for myriad purposes the last few thousand years in Asia and Europe, and more recently in North America. It is a food plant called gobo in Japanese and is a much consumed vegetable in Japan. The root may be eaten fresh or cooked and the young leaves can be cooked like any other vegetable.  The stalks have a taste somewhat like asparagus and can be eaten raw in a salad, boiled, or candied with sugar.            In traditional Chinese medicine, burdock fruit has been used continually for thousands of years. It is known to balance internal heat, is specifically helpful for supporting skin health, and is associated with lung and stomach meridians. It is considered energetically cold and having a slippery consistency that soothes mucus membranes. The root is also commonly cooked in order to change its energetic properties and specifically to make it easier to digest.  In European folk medicine, an infusion or decoction of the seeds was employed as a diuretic. It was helpful in enhancing health through supporting digestion, and as topical poultice.

Culpepper in his Complete Herbal, written in 1653, says the following about Burdock:   It is so well known, even by the little boys, who pull off the burs to throw and stick upon each other, that I shall spare to write any description of it……The Burdock leaves are cooling and moderately drying. The leaves applied to the places troubled with the shrinking of the sinews or arteries, gives much ease. The juice of the leaves, or rather the roots themselves, given to drink with old wine, doth wonderfully help the biting of any serpents.     Further, Culpepper, an avid astrologer in addition to being an herbalist, considered burdock to be a feminine plant, ruled by the planet Venus and took this into consideration when preparing his burdock elixirs.   Traditionally the root was thought to carry magical power, particularly powers of protection and healing. It was believed that wearing a necklace that is made from the root, gathered during the waning moon, would protect the wearer from evil and negativity.12 In the Native American healing tradition, the plant was used by the Malecite, Micmac, Ojibwa, and Menominee for skin health. Further, the roots were dried by the Iroquois over a fire and stored for food for the following year.13 They also utilized the related A. minus in medicinal baths.      According to the William Cook, author of the Physio-medical Dispensatory in 1869, burdock "enters into a sort of family beer along with such agents as yellow dock, spikenard, elder flowers, and ginger" making a beneficial spring beverage. Herbalist Matthew Becker states that burdock is a "potent yet safe lymphatic decongestant.” Also, that as a subtle alterative it works best over time and demonstrates restorative properties due, in part, to its bitter tonic effects on the digestive system. It also contains inulin which feeds the healthy bacteria in the colon.       Burdock is considered by many herbalists to be the best known medicinal for skin conditions (Hoffman, Moore). This herb is highly effective, gentle, and multipurpose. It promotes the flow of bile and also increases circulation to the skin. Further, it is a mild diuretic and lymphatic.   Burdock is used widely as an alterative and blood purifier. The leaves can be made into a fresh poultice to soothe poison oak and poison ivy and a leaf decoction makes a therapeutic wash for the skin.

Flavor Notes And Energetics:   acrid bitter cold, sweet            Herbal Actions:  Diaphorhetic,mild diuretic, mild laxative, alterative, cholagogue          Uses And Preparations:  Dried root or seed as a cold infusion, decoction, tincture, or powdered and encapsulated. Fresh or cooked root and leaf as an edible vegetable Fresh root or seed as a tincture Fresh leaf as a poultice

Constituents:  Sesquiterpenes and sesquiterpene lactones, acetylenic compounds, phenolic acids, and up to 45% inulin, flavanoid glycosides, bitter glycosides, alkaloids, chromium, copper, iron, magnesium, Arctiin

Herbal Miscellany:  The inspiration for Velcro came from the burdock bur. The inventor, a Swiss electrical engineer named Georges de Mestral, was walking along one day in the mountains and saw burs sticking on his wool socks and his dog's fur. He went home and examined the barbed, hook-like seeds that make up the fruit and thought he could replicate this "gripping" action in the laboratory. And so he did, and, in 1955, Velcro was patented and released to the world.










Related Posts Plugin for WordPress, Blogger...