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Info supplied by Elaine Parry, a qualified and accredited naturopath, medical herbalist and clinical nutritionist. Elaine practises at The Buddha Bar Healing Clinic, 434 King Street, Newtown. If you have any questions on herbal medicine or nutrition in general please contact her by clicking here. |
Basil
Basil (Ocimum basilicum) is a popular culinary herb featuring prominently in Italian and South East Asian cuisine. It has been cultivated in Iran, India and tropical regions of Asia for more than 5000 years; belongs to the same family as peppermint; and has a strong, pungent, sweet smell. There are many varieties of basil: sweet basil is used in Italian food whilst Thai, lemon and holy basil are favoured in Asian cuisine.
The name ‘basil’ derives from the old Greek word basilikohn, meaning ‘royal’. And there are numerous rituals and beliefs associated with it: Jewish folklore suggests it adds strength while fasting; the Italians see it as a symbol of  love, although European folklore sometimes claimed basil was a symbol of Satan. Despite the folkloric association with evil, basil has much religious significance in the orthodox European churches, where it is used to prepare holy water. It is also placed in the hands of the dead to ensure a safe journey. The ancient Egyptians and Greeks believed it would open the gates of heaven for a person passing on. It’s highly revered in Hinduism too: in India, basil is placed in the mouth of the dying to ensure they reach God. In African tribal lore, it was believed basilprotected against scorpions.
Basil’s protective effects are not confined to religious or tribal beliefs. Modern science has discovered that the essential oils found in basil leaves have an anti-microbial effect on several species of pathogenic bacteria – including Staphylococcus – that have become resistant to commonly-used antibiotics. So it makes good sense to include basil in recipes, particularly for foods that are not cooked such as salads. Adding basil to your next vinaigrette will not only enhance the flavour of your salad, but will help ensure your fresh produce is safe!
Moreover, basil is proving to be something of a wonder herb. Its anti-inflammatory action may possibly provide important healing benefits and help relieve symptoms associated with illnesses such as rheumatoid arthritis or inflammatory bowel conditions.
Basil is a very good source of many micro-nutrients such as beta-carotene, magnesium, iron, calcium, potassium and vitamin C. Beta-carotene is a powerful antioxidant, protecting against free-radicals and thereby helping to protect blood vessel walls against the accumulation of fatty acids and cholesterol, which can lead to atherosclerosis and subsequent heart disease. Magnesium also promotes cardiovascular health by relaxing blood vessels and muscles.
With so many attributes, it’s not surprising basil has been so revered and popular through the centuries.
Bay leaves
Bay leaves (Laurus nobililis) of the culinary variety come from the sweet bay tree, rather than the bay laurel, which is unrelated and poisonous. Confusion has reigned for centuries. Poets were crowned with wreaths of laurel in Ancient Greece (hence the title of poet laureate), and in the Middle Ages those passing their first university exams were bacca laureates (similar to the modern baccalaureat, meaning laurel berry). The Romans believed bay leaves protected them against the plague and, in English folklore, bay was thought to bring good luck and ward off evil. Rich in symbolism and aroma, a potted bay tree is an appropriate gift for those moving to a new home or starting a  new life together.
The bay tree is native to Asia Minor, and is grown all over the Mediterranean. Bay leaves can be used fresh or dried. Fresh ones are glossy green in colour and more pungent than dried, so a little goes a long way. When buying dried ones, look for unbroken leaves and some remnant of colour. In cooking, the leaves are usually left whole for ease of
retrieval from the pot. Fresh or dried, bay leaves are used widely in cooking and make an excellent addition to braised dishes, hearty soups, stocks, stews, casseroles, such as the classic French dish, bouillabaisse. They are a key ingredient of a bouquet garni, along with thyme and parsley stalks. Bay leaves go well with meat, game, seafood, pulses and vegetables and, as a testament to their versatility, they can also be used in milk and cream dishes such as béchamel and rice pudding. Although the leaf itself is never eaten – it remains indigestible even after lengthy cooking – it does provide some nutritional benefits: it’s a good source of vitamins A and C, and it also contains iron and manganese plus small amounts of calcium, potassium and magnesium. Traditionally, bay leaves have been used for liver, stomach and kidney ailments. Today, herbalists use them internally to stimulate digestion, ease poor digestive function and reduce flatulence. Topically, a cloth soaked in boiled bay leaves can be placed on the chest to relieve chest complaints and coughs. An infusion of bay leaves is diaphoretic (promotes sweating), and so may help to speed up recovery from flu by reducing fever. Massaging essential oil of bay leaf into affected areas can help relieve swelling and inflammation, sprains and strains, as well as backache and rheumatic pains.
USES IN RECIPES
Beans and bay Warm a torn bay leaf in extra-virgin olive oil, toss through just-cooked beans for a few minutes and season.
Potatoes with bay Add a bay leaf to the pot when boiling new potatoes.
Capsicum and bay Stew sweet peppers with whole, fresh bay leaves, sliced garlic and a generous amount of
olive oil until soft.
Calendula
Calendula(calendula officinalis), also known as marigold or pot marigold, has been documented as a medicinal herb since Ancient Egypt. It grows widely in the Mediterranean, where Roman Catholics use it to honour the Virgin Mary. Medicinally, calendula flowers can be made into a skin cream for problematic skin conditions, but it’s most popularly used as a tea infusion. Steeping 1-2 teaspoons of dried calendula flowers in a cup of boiling water and infusing for 10-15 minutes makes an excellent tea, which if drunk three times daily, can soothe gastric inflammation, peptic and duodenal ulcers; and relieve indigestion and problems associated with the gall bladder. For digestive problems, it combines well with marshmallow root. Calendula may help delayed menstruation and painful periods due to its tonifying and anti-inflammatory actions. It may reduce enlarged lymph glands, acne and sebaceous cysts by detoxifying the system. It also contains anti-ageing antioxidants called carotenoids, which promote healthy skin. Lastly, it may be used both internally and externally to combat fungal infections. As a lotion, poultice or compress, it may help treat any wound or bleeding, bruising or strain, or minor burn or scald. As a soothing external remedy, it combines well with slippery elm.
RECIPE Detox tea infusion
• 1 tsp dried calendula flowers
• 1 tsp dried red clover flowers
• 2 tsps dried nettle leaves
• 2 cups boiling water
Pour boiling water over herbs and leave
to infuse for 10 minutes.
Celery seeds
Celery seeds (Apium graveolens) are small, circular, brown seeds found in the flower of the celery plant. They have a pleasant, if not slightly bitter, smell. While the seed, which is typically cultivated in France and India, can be bought fresh, it’s more commonly sold dried.
Although its use has been documented since ancient times, celery seed is a lesser-known herb. It is most commonly used medicinally as a diuretic, and is indicated for gout, rheumatoid arthritis, osteoarthritis and rheumatism. (Because of its diuretic action, it should be avoided by those with kidney disorders.) It is especially useful for rheumatoid arthritis where there is associated mental depression. Celery seed also has urinary antiseptic qualities, due to the presence of the volatile oil, apiol.
In cuisine, celery seeds can be added to creamy soups where the taste of celery - but not the crunch of fresh celery - is desired. They can also be sprinkled over vegetable gratins.
RECIPE Spicy parsnip soup with celery seeds
Serves 6. Can be vegan
• 1.25 litres vegetable stock
• 30g butter or olive or coconut oil
• 1 onion, finely sliced
• 1 leek, finely sliced
• 500g parsnips, peeled and finely sliced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp celery seeds
• 315ml cream (optional)
• 1⁄3 cup fresh coriander leaves
METHOD
1 Bring stock to boil in a pan and reduce heat to a low simmer.
2 Place butter in a large saucepan and melt over a medium heat. Add onion, leek and parsnip and sauté, covered, for 5 mins. Add curry powder, cumin and celery seeds and cook 1 min. Add stock and cook, covered, over a medium heat, for about 10 mins, or until tender.
3 Transfer soup to a blender and blend until smooth. Return to pan. Stir in cream (if using) and warm through over a low heat.
4 Season to taste with salt and cracked black pepper and garnish with coriander leaves.
Chamomile
Both German Chamomile (Matricaria recutita) and Roman Chamomile (Chamaemelum nobile, formerly Anthemis nobilis) are renowned medicinal herbs of the daisy - or compositae – plant family. They have been used widely for centuries. All the parts of the plant including the stem, roots and its flowers can be used medicinally.
German chamomile is an herbaceous annual, originating in south-eastern Europe, but which has spread across the globe. It’s very common and can be found in uncultivated areas such as fields and roadsides. It loves heat, light and moist soils.
The botanical name ‘Matricaria’ derives from the latin word ‘mater’ (mother) and suggests the many uses in women’s complaints. Documentation from ancient Rome, Greece and Egypt, shows that people have been using chamomile to treat a wide range of ailments such as fever, insomnia and abdominal discomfort. German chamomile is most commonly associated with problems in the gastrointestinal tract. In fact, the Germans regard the plant as a ‘cure all’. It is also the most favoured and most widely-used medicinal plant in Slovakia. An old Slovak folk tale says that ‘one should always bow when facing a chamomile plant’. Such deep respect derives from many centuries of European folk medicine usage to treat upset stomachs, relieve colic and aid sleep. Topically, it has been used traditionally to reduce inflammation and heal wounds, cuts, sores and bruises.
Many centuries of common usage have resulted in chamomile being officially recognised in the pharmacopoeias of 26 countries today. In modern herbal medicine, both German and Roman chamomile flowers are well-known for their pain-relieving, anti-inflammatory, mild sedative, anti-ulcer, antiseptic, diaphoretic (fever-reducing) and carminative (relieves flatulence and soothes intestinal spasm and pain) properties. Its slightly bitter properties may help loss of appetite.
Chamomile is an excellent gentle sedative – safe for children – so can be used to treat anxiety, restlessness and insomnia. It is possibly the most widely-used relaxing nervine herb in the Western world. It relaxes and tones the nervous system, and it is especially valuable where anxiety and tension produce digestive symptoms such as colic, pain, flatulence, diarrhoea and ulcers. Indigestion, reflux and gut inflammation, such as gastritis, are also often eased with chamomile.
As an analgesic, the essential oil of chamomile can be massaged into the tummy to ease menstrual cramps and flatulent colic. Or a poultice can be made by filling a cloth bag with chamomile flowers, and gently heating it by placing in boiling water or in the oven for a short time, then applying to the painful area for about 20 minutes.
Chamomile can also be used as a mouthwash for mouth inflammations, a gargle for sore throats and as an eye bath for sore eyes and conjunctivitis. As an inhalation over a steam bath, it will help reduce nasal catarrh associated with sinusitis. Externally, as a cream, it aids wound healing and reduces swelling. Essential oil of chamomile as well as the flowers, may be added to a bath to aid relaxation and reduce pain.
Caution should be exercised when using chamomile in any form for those with a known allergy to the daisy family. Do not use essential oil of chamomile in pregnancy.
RECIPE Chamomile infusions
Chamomile makes an excellent late night tea to aid restful sleep or as relieving tea for travel sickness.
1 Pour a cup of boiling water onto 2 tsps of the dried flowers and let it infuse for 5-10 minutes.
2 For digestive problems, the tea should be drunk after meals. Combining 1 tsp of chamomile and 1 tsp of peppermint will be particularly beneficial for gut problems, especially flatulence, dyspepsia and colic.
3 A stronger chamomile infusion can be used as a mouthwash for conditions such as gingivitis.
Dandelion
Common dandelion (Taraxacum officinale) is a perennial herbaceous and tap-rooted biennial plant of the compositae (daisy) family. The leaves are 5–25 cm long (or even longer). The flower heads are yellow to orange in colour – open in the daytime but closed at night. Dandelions are native to temperate regions but are now widespread across most of the world including the Americas, Australia and New Zealand. It’s believed they’ve been on the planet for about thirty million years.
The common dandelion is the most abundant species of more than 200 species of dandelion, and has come to be regarded by many as a weed – albeit a beneficial one. It usefully provides protection for grasses and grains in areas prone to armyworms and it has the ability to break up hard earth with its deep tap root, bringing nutrients to the surface and within the reach of other plants. Despite its dubious reputation as a weed, humans have utilised the dandelion for both food and medicine throughout recorded history.
The Latin name taraxacum has its origin in medieval Arabic writings on pharmacy. Around 900 AD, Al-Razi wrote “the tarashaquq is like chicory”. In a translation from Arabic to Latin around 1170, tarashaquq became tarasacon.
The English name dandelion is a corruption of the French dent de lion, meaning ‘lion’s tooth’, which makes reference to the plant’s coarsely-toothed leaves. The names of the plant have the same meaning in several other European languages: the Welsh dant y llew, the Spanish diente de león, the  Catalan dent de lleó, the Italian dente di leone and the Portuguese dente-de-leão. In modern French, the plant is named pissenlit. Similarly pissabeds is an English folk-name for this plant, as is piscialletto in some Italian dialects. These names refer to the strong diuretic effect of the dandelion root. In various north-eastern Italian dialects the plant is known as pisacan, meaning dog piss and referring to its common appearance on footpaths.
Dandelion roots and leaves have been used since at least the tenth century in traditional Chinese and Western folk medicine as a diuretic, to reduce inflammation and, most notably, to detoxify the liver. Modern Western herbalists still commonly use the root and leaves as a powerful diuretic. It’s also one of the best natural sources of potassium, so it makes a balanced diuretic in that it replaces the lost mineral. Both the root and leaves are also considered a mild laxative and choleretic (increases the production of bile by the liver) and so are useful in cases of inflammation and congestion of the liver and gall-bladder. As a bitter tonic, the root is useful to promote appetite and digestion through the stimulation of digestive juices. Constipation, gall stones, rheumatism and chronic skin disorders may also be treated with dandelion root.
Dandelion root is generally regarded as safe and well-tolerated. However, the bitter substances it contains may cause excessive stomach acidity in sensitive individuals. People with gall stones should consult a healthcare practitioner before ingesting dandelion medicinally.
Both the roots and leaves are rich in antioxidants, vitamins and minerals, including a substance called inulin, which is used medicinally to control Type 2 diabetes.
The roasted, ground roots can be made into a caffeine-free coffee. When brewed properly, it apparently looks and tastes just like real coffee, but as a non-coffee drinker, I cannot vouch for this! It has a unique, bitter flavour that’s excellent for stimulating digestion.
RECIPE Dandelion Coffee
• 1 tbsp roasted dandelion roots simmered in a coffee pot with 1 cup of water for 10-15 minutes. Adjust amounts to personal taste.
RECIPE Dandelion Chai
• 2 cups roasted dandelion root
• ½ cup cinnamon bark
• ½ cup ginger root
• ½ cup cardamom seeds
• ½ cup star anise
• honey
• milk
METHOD
Add 3 tbsp of mix and add 2 cups of water. Simmer 10 mins. Add milk and honey taste, then gently reheat. You can serve it either hot or cold.
RECIPE Dandelion Spicy Tea
• 1 cup roasted Dandelion root
• ½ cup dried Orange Peel
• ½ cup Cinnamon bark
• ¼ cup dried Ginger root
METHOD Add 1 tbsp of mix the to 1 cup water and simmer 10-15 mins, sweeten to taste.
Echinacea
Echinacea is a genus of herbaceous flowering plants in the daisy, or Asteraceae, family (formerly known as the Compositae family). The nine known species it contains are commonly called coneflower, purple coneflower or American coneflower. It is a perennial herb, native to the mid-western region of North America and southern Canada, where they are found growing in moist to dry prairies and open woods. They have large, showy heads of pink or purple composite flowers, which are borne on tall stems. There is a central cone, or seed head, which is usually purple or brown in colour and which possesses sharp spines or scales.
The generic name Echinacea is derived from the Greek echino, meaning spiny or hedgehog and refers to the prickly scales in its large conical seed head. Some species are used in herbal medicine and some are cultivated in gardens for their showy flowers. The most commonly used, Echinacea purpurea, is believed to be the most potent; Echinacea angustifolia is also commonly used medicinally.
Echinacea has traditionally been used to treat or prevent colds, flu, and other infections. It’s believed to stimulate the immune system to help fight infections. Less commonly, it’s also been used to treat wounds, acne and boils and is effective against both bacterial and viral infections.
Archeological research indicates that Native Americans may have used echinacea for more than 400 years to treat infections and wounds and as a general cure-all. Apparently, they learned of Echinacea augustifolia by observing elk seeking out the plants and eating them when sick or wounded. Although Native American tribes did not use echinacea to prevent the common cold, some of them did use it to treat some of the symptoms. The Kiowa tribe used it for coughs and sore throats, the Cheyenne for sore throats, the Pawnee for headaches, and many tribes used it as an analgesic, including the Sioux  from South Dakota.
Throughout history, the herb has been reputed to have been used to treat various diseases including scarlet fever, syphilis, malaria, diphtheria and septicaemia. Echinacea was one of the basic antimicrobial herbs of Eclectic medicine from the mid-19th century through to the early 20th century, its use being documented for snakebite, anthrax, and pain relief. In the 1930s it became popular in both Europe and America as a herbal medicine but its use began to decline in the United States after the introduction of antibiotics.
Today, echinacea is commonly used to shorten the duration of the common cold and flu and reduce symptoms, such as sore throats, cough, and fever. Many herbalists also recommend echinacea to help boost the immune system and help the body fight infections. Several studies suggest it contains active substances that enhance the activity of the immune system, relieve pain, reduce inflammation, and have hormonal, antiviral, and antioxidant effects. For this reason, professional herbalists may recommend it to treat urinary tract infections, candida, ear infections, athlete’s foot, sinusitis, hay fever, as well as slow-healing wounds. It’s very often combined with many other antimicrobial and immune-stimulating or anti-inflammatory herbs, such as thyme, elderflower, eyebright, garlic, buchu, rehmannia and Siberian ginseng.
Whether or not echinacea helps prevent or treat the common cold remains contentious. Some studies suggest it can reduce the duration of symptoms but others suggest it has no effect whatsoever. One study of 95 people with early symptoms of cold and flu found those who drank several cups of echinacea tea every day for five days felt better much sooner than those who drank tea without echinacea. Many of the studies that refute the benefits have been criticised for using low potency and/or poor quality preparations.
There are certain precautions and contraindications to be aware of when taking echinacea, especially for those who are allergic to the daisy family. When taken orally, echinacea usually does not cause side effects. However, some sensitive people may experience allergic reactions, including rashes, increased asthma, and anaphylaxis (a life-threatening allergic reaction). In clinical trials, gastrointestinal side effects were most common. People with asthma or atopy (a genetic tendency toward allergic reactions) may be more likely to have an allergic reaction.
The cone flower and the roots of the echinacea plant, are most commonly used fresh or dried to make teas, herbal tinctures, or preparations, such as creams, for external use. If taking the tincture, the dosage should be 1-4ml three times daily for an adult.
RECIPE Echinacea tea
• Put 1-2 tsps of the root in a cup of water and bring to the boil slowly.
• Let simmer for 10-15 minutes.
• Drink 3 times daily, or more as required.
Fennel
Fennel (Foeniculum vulgare), a hardy, perennial, umbelliferous herb, has a roundish pale green or white bulb, yellow flowers and feathery leaves. It grows wild in most parts of temperate Europe, but is considered indigenous to the shores of the Mediterranean, from where it has spread as far east as India. Its habitat has followed civilisation (especially the reach of the Romans) and may be found growing wild in dry soils near the coast and on river banks in many parts of the world. It flourishes particularly well in limestone soils.
Fennel is a member of the Apiaceae family (formerly the Umbelliferae family) and, as such, it’s closely related to parsley, dill and coriander. It has a mild anise flavour, but is more aromatic, sweeter and less pungent. The flowers produce fruit – commonly called seeds. The bulb, stalk, leaves and seeds are  all edible. Fennel seeds may be yellowish (usually used in cooking) or green (softer and naturally sweeter). Foeniculum is derived from the Latin word, foenum which means ‘hay’. This was corrupted in the Middle Ages into Fanculum, and this was further corrupted to the old English name ‘fenkel’.
Much of the folklore associated with fennel derives from its reputed therapeutic effect on eyesight. The Romans believed that snakes, when casting off their skins, ate fennel in order to improve their eyesight. Twelfth century herbalist, Hildegard of Bingen, believed it ‘strengthen[ed] the eyes, brain, hearing and heart, and that eating fennel made one happy’. Fennel’s power to restore sight was well known to the poet Longfellow, and in his Advanced Treatise on Herbology, the herbalist, Dr Edward Shook, wrote that fennel was taken ‘to correct squinting, applied fairly hot to the eye that is affected or turned, more so than the other eye’. Another herbalist praised the virtues of fennel, noting that it ‘enabled the eye to see with clarity the beauty of nature’.
Modern herbalists recognise fennel as a herb, less for its restorative effect on eyesight, but one that may treat conjunctivitis and blepharitis if used topically in a compress.
The Ancient Greeks took a different view of fennel, using it as a slimming aid, and in the Middle Ages, fennel seed was chewed on fasting days, as it was believed to suppress the appetite. Today, herbalists do acknowledge that it may help weight loss, but conversely, it may also stimulate digestion and appetite by increasing gastric secretions.
Fennel is an excellent stomach and intestinal remedy that relieves flatulence, colic, dyspepsia, nausea and diarrhoea. It may also ease coughs, nasopharyngeal catarrh, acute and chronic bronchitis and bronchial asthma, due to its anti-spasmodic and expectorant actions. As a galactagogue, it increases the flow of milk in nursing mothers, and as an oestrogen-modulator and anti-spasmodic, it may help spasmodic dysmenorrhoea (severe period pain), and amenorrhoea (lack of menstrual periods).
Some modern herbalists attest to fennel’s ability to support liver function and old herbal remedies using fennel seed were given to the sick to aid liver and gall-bladder function.
STORAGE
Dried fennel seeds should be stored in an airtight container in a cool and dry spot where they will keep for about six months. Storing in the refrigerator will help to keep them fresher longer.
INFUSION Old Herbal Detox Tea
1 Combine equal parts crushed fennel seeds, ginger powder, dried catnip and peppermint.
2 Take 1 tsp of the mixed herbs and add 3 cups boiling water. Alternatively, combine 1 heaped tsp each of dandelion root and fennel seed, and 5-6 slivers of green ginger or a pinch of ginger powder and add 3 cups of boiling water.
3 Steep for 5 minutes and strain.
4 Drink 3 cups daily.
INFUSION Flatulence tea
1 Pour 1 cup of boiling water onto 1-2 tsps of slightly crushed seeds and leave to infuse 10 mins.
2 Drink 3 times daily, ideally 30 mins before meals.
3 The seeds may also be combined with half a tsp of dried peppermint, especially for indigestion.
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