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Herbs for Health – Valeriana officinalis

There are many herbs that are useful in a medicinal capacity but perhaps none are so well known as valerian. Valeriana officinalis, of the Valerinaceae family, is also known as valerian, Baldrian, cat’s love, cat’s valerian, kesso root, St George’s herb and garden heliotrope. Its medicinal properties lie in its root, which can be dried for use in tea or capsules, or distilled into oils and ointments.

valerian.flower

Though it has a relatively wide range of uses, valerian root is most commonly used for sleep disorders – particularly insomnia. It acts as a sedative to the brain and nervous system, allowing for sleep to come easily. As a remedy for insomnia, valerian is often combined with hops or lemon balm, either in a tea, pill, in a sleep pillow or even added to bath water. Many people choose valerian as an alternative to prescription sleeping pills, such as Valium, as it is less likely to leave you feeling groggy the next morning. Its sedative properties also lead it to be used in combination with other herbs as a remedy for conditions such as anxiety and stress, as well as symptoms related to these conditions, such as hysteria, panic, excitability, fear, migraines, stomach upset, depression and mild tremors. It is thought to help with sciatica and multiple sclerosis, shingles and rheumatic pain, as well as being useful to stabilise blood pressure and regulate arrhythmias. Some people also prescribe this for epilepsy, attention deficit-hyperactivity disorder and chronic fatigue syndrome. Some women use valerian to help with pain from menstrual cramping and symptoms associated with menopause. It is not recommended as safe for use when pregnant or breast-feeding. The usual dose of valerian is 1 teaspoon in oil form, 1 – 2 cups of tea or 1 – 2 capsules, though as you are unlikely to overdose on valerian you can play around until you find what suits you.

Though it is commonly used as a remedy for insomnia, there are many things to think about before taking valerian – including whether medicine is the best optionyou’re your condition. More information can be found here. Valerian tends to be most effective when used regularly, with the best results seen after around 2 weeks. However, there has been no research into the effects of long-term use of valerian. There can be side effects to taking valerian root, including headaches, dizziness and (counter-intuitively) sleeplessness. Due to its nature as a sedative, there can be reactions with other drugs and if you are due to undergo surgery under anaesthesia it is recommended you stop taking valerian at least 2 weeks beforehand.

*This article is intended for interest only – use of herbs given are traditional and do not reflect the herbs efficacy. It is not intended, nor should be taken as medical advice. If you have a medical condition please consult a qualified health professional prior to using any herbal preparation. Although the facts have been checked carefully, we cannot guarantee the reliability of information provided. Essential oils should not be used on children or vulnerable adults (elderly, breast feeding or ill) or during pregnancy. Some essential oils and herbs can be toxic, whether taken internally or used on the skin – your health care professional will advise.

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Herb of the Month – Honesty

With such beautiful weather recently, our plants have been flourishing. This month’s stand out has got to be Honesty. Known best for its seed pods, rather than its flowers; Honesty can be a beautiful addition to your garden without being too ostentatious!

From the genus Lunaria, honesty is also sometimes called a ‘silver dollar plant’. There are several variations of Lunaria, including ‘Lunaria annua’, which has a pure white flower and is biennial (meaning a plant grown from seed will take two years to come to fruition and then die). If you’re looking for an Honesy plant that doesn’t take quite so long to flower, there is also the perennial ‘Lunaria rediviva’, This has cross shaped flowers in a pale lavender colour, with heart shaped green leaves. Both these variations have distinctive seed heads, flat and almost papery; the annua Honesty has round, silver dollar shaped seed heads (from which they get their nickname!), whilst the rediviva seed heads are more elliptical.

The seedpods that are so distinctive in Honesty plants are also what make them so easy to plant – and even easier for them to overtake your garden! Carried on the wind, the papery pods will dry out and release the seeds to germinate where they fall. If you want to grow Honesty from seed, all you have to do is collect these pods, let them dry out and collect the seeds. They will flourish planted straight into the garden, though if you’d like to grow them in planters or seed trays you should add a little old compost first. Honesty will develop thick roots, almost like tubers. This is common amongst the brassica family to which Honesty belongs, along with mustard. Due to this, they should not be kept in pots for an extended amount of time, as the roots will not have room to develop properly. They will flourish in almost any garden, though it will do better in less acidic conditions. The perennial rediviva prefers to be kept slightly damp and all variations of Honesty prefer not to be overfed (so stay away from the manure!). Try not to plant in the shade, though semi-shade should be fine.

These are a great plant for us gardeners who don’t want to expend too much effort! They’ll grow fantastically if pretty much left alone. This also makes them great for kids learning to garden – they can watch the whole process from seed to flower and there’s not a lot that can go wrong!

 

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Recipe – Chocolate, Orange and Raspberry Cookies

Everyone loves a biscuit (or 4!) but it can be a bit of a bore always having the same old selection to choose from. That’s why I’ve stopped trawling the shelves in the supermarket, hoping for something a bit different, and just started making my own! This recipe is great because they’re so quick to make and so delicious you won’t regret the effort. It’s an adaptation of a Nigella recipe (you might have read before how much I love her recipes!), retaining all of the rich chocolaty-ness but with our typical St Kitts twist.

biscuit

Ingredients:

125g dark chocolate

150g plain flour

30g cocoa powder

½ tsp bicarbonate of soda

125g butter or margarine

75g Demerara sugar

50g caster sugar

1 tsp vanilla extract

1 large egg (refrigerated)

100g orange chocolate (roughly chopped)

100g raspberry chocolate (roughly chopped)

 

Method:

– Preheat the oven to gas mark 3/170C

– Melt the chocolate either in the microwave or in a bain-marie

– In a bowl, cream together the butter and sugars until light and fluffy.

– Mix in the chocolate and vanilla extract, then add the egg and beat until well combined.

– Add the flour, bicarbonate of soda and cocoa powder and mix thoroughly, until it is the consistency of cake batter.

– Mix in the roughly chopped orange and raspberry chocolates, making sure they are fairly evenly distributed through the mixture.

– Scoop out 12 equal sized mounds and place onto a lined baking sheet. Be sure to leave a good amount of space between each and do not flatten them – they will spread out in the oven.

– Bake for 16 minutes or until a knife inserted comes out clean (as if you were testing a cake – if you hit a chocolate chip then try again)

– Leave to cool slightly then transfer to a plate or cooling rack.

– Enjoy with a glass of milk or cup of tea!

The best bit is, you can substitute the orange chocolate and raspberry chocolate chips for any flavours you fancy, or even something other than chocolate – I might have a go with cardamom and cranberry next!

 

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Herbs for Health – Arnica

Spending a lot of time at a desk or in front of a computer can leave you with a lot of aches and pains to deal with – my bad posture when sitting has definitely taken its toll. That’s why this month’s herb for health is arnica, the only thing that’s managed to soothe my crippling shoulder pain!

arnica.scented.oil

Arnica is a pretty flower, reminiscent of a daisy, belonging to the Asteracae family. It is also sometimes referred to as ‘leopard’s bane’ and ‘mountain tobacco’. It grows in Europe, Asia and the US and has a huge number of beneficial effects, having been used in medicine since the 1600s. Applied to the skin, it can be incredible for pain relief and swelling – whether caused by strain, sprain, arthritis, cartilage pain or even bruising. An arnica gel applied to the skin immediately after a bump or fall will reduce bruising, pain and swelling. It makes fantastic massage oil for sports injuries, or just to relieve pain from aching muscles such as those caused by bad posture. It can also be applied to the skin for insect bites and acne – where it’s anti-inflammatory properties will significantly reduce redness. Arnica is also used in hair tonics and anti-dandruff preparations; applied to your scalp it can help increase local blood circulation, which promotes hair growth. Mouth rinses containing arnica are often used to soothe sore gums, mouth or throat – particularly after the removal of wisdom teeth.

Though arnica is used in minimal amounts as a flavour ingredient in drinks, frozen desserts, gelatines and puddings, it is very important never to digest pure arnica. It can cause abortions, heart irregularities, nervous disturbances, dizziness, tremors, weakness and vomiting. It is said that Goethe, German poet and philosopher, consumed arnica tea to relieve chest pain and it used to be common practice to smoke the leaves of arnica plants (hence the name mountain tobacco), but it’s best to stick to topical uses to avoid accidental poisoning! It is also very important not to apply arnica to broken skin or open wounds, so as to avoid its entry to the bloodstream. People who are allergic to sunflowers, marigolds, daisies or chrysanthemums should be wary of using arnica, as it is part of the same family of plants.

*This article is intended for interest only – use of herbs given are traditional and do not reflect the herbs efficacy. It is not intended, nor should be taken as medical advice.  If you have a medical condition please consult a qualified health professional prior to using any herbal preparation.  Although the facts have been checked carefully, we cannot guarantee the reliability of information provided.  Essential oils should not be used on children or vulnerable adults (elderly, breast feeding or ill) or during pregnancy.  Some essential oils and herbs can be toxic, whether taken internally or used on the skin – your health care professional will advise.

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Recipe – Gluten & Dairy Free Raspberry Chocolate Cake

Gluten Free, Dairy Free Raspberry Chocolate Cake

glutendairyfreecake

Whether you’re celebrating or commiserating, there’s always an excuse for cake! Unfortunately, those of us with special dietary needs can often be left out of the cake feast. That’s why we’ve adapted our original chocolate raspberry cake recipe to be gluten and dairy free – and still dense and delicious…

Ingredients:

300g margarine (Pure Sunflower spread works best for us)

300g gluten free plain flour (doves farm do a great one)

300g sugar

2 tsp vanilla extract

200g soya yoghurt (Alpro plain works well)

2 tsp baking powder (gluten free)

¼ tsp xanthan gum (if you can’t get hold of this,I’ve left this out before and it’s been fine)

70g cocoa powder

6 tbsp almond or rice milk

 

For the topping:

2 tbsp raspberry jam

225g raspberry dark chocolate

125ml soya cream (again, Alprodo a fantastic one)

100g fresh raspberries

 

Method:

– Preheat the oven to 190C/Gas Mark 5

– Grease and line a spring form cake tin (roughly 20cm diameter)

– In a bowl, beat together the margarine and sugar until light and fluffy

– Add the vanilla extract and yoghurt and whisk until well combined.

– Sieve in the flour, baking powder, cocoa powder and xanthan gum, the fold the mixture.

– Add the milk and stir until the mixture is smooth.

– Transfer the mixture to the cake tin and bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.

– Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

– To make the ganache topping, melt the chocolate either in the microwave 10 seconds at a time, or in a bain marie on the stove.

– Once melted, add the soya cream and stir thoroughly, before putting to one side to cool. As it cools, it should harden to an easier to handle consistency.

– Spread the 2 tbsp of raspberry jam over the top of the cooled cake.

– Pipe or spread the ganache over the cake, top with the fresh raspberries and grate/curl some extra chocolate over for decoration.

 

I promise, you won’t even know it’s not the real thing!

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Make Your Own – Dry Shampoo

In last week’s herb of the month we wrote about Orris and it’s uses, so we thought this week that we’d give you a recipe to go along with it – an easy peasy dry shampoo that will leave your hair feeling silky and smelling sweet, with minimal effort from you!

mixing-dry-shampoo

Ingredients:

10g Orris root powder

20g Arrowroot powder

20g Cornflour

Just sieve the powders into a bowl and mix thoroughly. To use, simply rub a pinch of the powder into your hair, paying special attention to the roots. For longer hair you may need to use slightly more powder, though this mix should still last for more than one dry wash. The Orris root powder will give a subtle scent, whilst the combination of powders will leave your hair feeling grease free and soft to the touch.

If you’re one of the unlucky few that are sensitive to Orris root powder, not to worry, this recipe is easily adaptable. Just substitute the Orris root with a few drops of essential oil to give the dry shampoo a sweeter scent; the arrowroot and cornflour will still leave your hair feeling fab!

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Herb of the month – Iris germanica

Iris germanica, better known as orris, is a species in the Iris genus. A perennial that blooms from April to June, orris can grow up to an impressive 1.2m high and 30 cm wide. It is an easy plant to grow from cuttings; the rhizome should be cut into sections, each with a growing bud, and planted in fertile, well-drained soil in full sun. The roots should be planted no less than 45cm apart to allow room for growing and should be well watered throughout the summer months. They will be ready to be divided every 4 to 5 years. It’s beautiful flowers come in a variety of colours, but it is best known for the uses of its rhizome.

Orris root was historically prized as a component of perfumes, though its beautiful violet scent does not appear until between 3 and 5 years of drying the root. Though it was at one point a staple in face powders and other cosmetics, it has been found to cause reactions in sensitive skin and is now more likely to be found in potpourri as a scent fixer. It is also makes a fantastic dry shampoo and when mixed with honey can be used as a moisturiser for dry skin.

Medicinally, orris root has been used to stimulate appetite, soothe headaches, toothache, muscle and joint pain, diabetes and some skin diseases. It can also be used to treat bronchitis and colds and to cause vomiting and empty the bowels (though I don’t know why you would want to do this!).

Culinary uses include as a tincture to flavour syrups and as one of the ingredients of Ras el hanout, a blend of spices associated with Moroccan cuisine. Most commonly, orris root is used as a tea preparation.

The Iris genus takes its name from the Greek goddess Iris, who was the personification of the rainbow. This is most likely due to the wide variety of beautiful colours to be found in the flowers of the Iris family of plants.

 

 

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Herbs for Health – Ginger

Easter is one of our favourite holidays – who doesn’t love an excuse to gorge on as much chocolate as you can? It’s all over now though and that chocolate has not left us feeling too healthy! That’s why this week’s herb for health is Zingiber officinale, better known as ginger.

The spice we know as ginger is the underground rhizome of the ginger plant. It can be yellow, white or red in colour and has a rough, though firm texture. The taste of ginger is incredibly distinctive; strong, hot and seemingly both sweet and savoury at the same time. As a spice for flavouring food, ginger has become increasingly common in everyday cooking. Here in the Westcountry, we love a ginger fairing with our cup of tea, but there’s nothing like a gingery hit to spice up an evening meal – I really love this recipe for soy & ginger salmon, perfect for summer! But it’s not just found in home cooking; ginger is used as flavouring in the food and drinks industry as well as for fragrance in soaps and cosmetics.

Ginger is also a main ingredient in a lot of antacid, laxative and anti-gas medications. It has been used in Chinese medicine for around 2,000 years to treat nausea, diarrhoea and stomach upsets.  It is still recommended by doctors to ease morning sickness in pregnant women, and there is currently research being undertaken into the uses of ginger in preventing nausea from chemotherapy, reducing inflammation of the bowels as a preventative measure for colon cancer and as a possible component of future asthma treatments.  As a home aid to digestion, ginger can be taken as a tincture, eaten raw or cooked, on its own or as part of a meal, or even as an easy to make tea.

Both the medicinal and culinary uses for ginger can be traced back to Southeast Asia, to which ginger is native.  Its exportation to the Roman Empire accounts for its modern widespread usage, though it was not until medieval times that it became a popular addition to sweets and cakes.  As ginger became more popular, its price increased – until the sixteenth century, when 1lb of ginger cost the equivalent of an entire sheep. Nowadays it is much more affordable and easy to pick up from your local supermarket.

*This article is intended for interest only – use of herbs given are traditional and do not reflect the herbs efficacy. It is not intended, nor should be taken as medical advice.  If you have a medical condition please consult a qualified health professional prior to using any herbal preparation.  Although the facts have been checked carefully, we cannot guarantee the reliability of information provided.  Essential oils should not be used on children or vulnerable adults (elderly, breast feeding or ill) or during pregnancy.  Some essential oils and herbs can be toxic, whether taken internally or used on the skin – your health care professional will advise.

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Recipe – Easter Nests

It’s a time-honoured tradition (in our house anyway), Easter is all about the chocolatey nests. A great way to spend an afternoon with the kids – and you get tasty treats out of it too!

Ingredients:

400g milk chocolate

5 shredded wheat, crushed

Roughly break up the chocolate and put it in a glass bowl. Place the bowl over a pan of boiling water and leave until all the chocolate is melted, stirring occasionally (this can be done in a microwave, just heat for 10 seconds at a time until the chocolate is melted). Stir in the crushed shredded wheat, making sure it’s all completely coated in the chocolate. On a lined baking sheet, arrange each large spoonful of the mixture into a nest shape and nestle a small chocolate egg, or a selection of mini eggs, into the ‘nest’. Then just leave them to set! If you can get a hold of them, arrange a little easter chick on the nest for decoration.

If you’re the adventurous kind, add some citrus peel to the mixture before shaping or stir in some tiny pieces of chopped marzipan for an extra burst of flavour. Or come up with your own variation – we’ve always wanted to try it with mini marshmallows…

This is a fun and achievable activity… here is a nest made by Poppy

made-by-poppy

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Recipe – Sweet potato, sausage and sage frittata

The sun is finally starting to come out (briefly but it’s something!) and that means it’s time to leave the stews and soups behind and bring out the summer meals. You don’t want to spend too much time cooking though, when you could be enjoying the sunshine, so this quick, simple Frittata recipe is the perfect meal choice. The sweet potato is a novel twist on a spring classic.

Ingredients

1 large sweet potato, diced

6 sausages (spicy sausages work particularly well), sliced

1 onion, diced

1 sweet pepper, sliced

6 eggs, beaten

1 tsp sage, chopped

handful of baby spinach leaves

salt and pepper to taste

Method

– Boil a pan of water and add the sweet potato. Keep on the boil for roughly 8 minutes, until the sweet potato starts to feel tender. Then drain and keep to one side.

– In a heavy based frying pan, shallow fry the sliced sausage until cooked through, then remove onto a kitchen towel lined plate and keep to one side.

– Fry the onion and pepper in the left over oil from the sausage, until the onion is translucent.

– Add the sausage back to the frying pan, along with the sage, and fry until the peppers are soft. Then add the sweet potato and spinach, stir until thoroughly mixed.

– In a separate bowl, beat the eggs well and season with the salt and pepper.

– Turn the hob down to simmering temperature and pour the egg over the sausage and vegetable mix in the pan. Be sure that the egg is evenly spread throughout the pan.

– Leave to simmer for roughly 6 minutes, until the egg has cooked around the sides of the pan and begun to firm across the top.

– Take the frittata off the hob and grill until the egg is completely firm all the way through and the top is golden brown.

– Serve with salad or green beans and eat out in the sunshine!