The Medicine Woman's Roots

I don’t find the idea of magic bullets to be very effective in healing, and find that the most successful therapy always originates in tailoring the treatment to the individual person and situation. For this reason, you’ll rarely see/hear me recommending a set formula or list of herbs for any given diagnosis. In fact, my answer is almost always, “it depends” to any question asking about herbs to treat a disease or disorder. This is because I work with people, and with the unique ways a virus or pattern may manifest in each person.

For an overall tonic approach to modulating and enhancing the body’s native immune system though, I’ve seen Elderberry really shine, even in people with excess inflammation and/or autoimmune disorders. This elixir is one of only a few herbal preparations I would never want to be without. Although most people use it primarily to ward off or quicken healing from acute viral issues (influenza, primarily), I have found it useful in a variety of situations, especially chronic hyper or hypo immunity, extended illness and other depletion syndromes. The elixir is generally safe for children, pregnant women and nursing mothers taken in the moderate amounts suggested here.

Gentle, safe and very effective, Elderberry is one of our most important immune tonics, and is especially notable for its viability for children. Not only does it work extremely well, it also tastes good, which is certainly a plus when trying to convince your four year old to take her medicine. Elder Mother Elixir is safe even for small children, a food-like medicine appropriate for all ages. It’s also easy to create, making it a fun project for the whole family.

Elderberry does not simply stimulate the immune system, instead, it modulates the immune system to more appropriately respond to environs and circumstance. It also disarms the some cold and flu viruses and helps them flush through body quicker, while strengthening the mucus membranes, supporting the body’s natural fever mechanism without overheating, improves energy and stress handling AND last but certainly not least, it tastes great too.

Ingredients

For your elixir, it’s helpful to have on hand:

▪    A pint canning jar (or other glass jar that seals well)

▪    Fresh elderberries (dried can be used as well, simply use about a third of the amount, or about 2.5 oz to follow the 1:5 proportion method for dried plants).

▪    Several large pinches to a handful of dried Elder flowers (or a few ounces of Elderflower tincture added to the mix), this is optional, but my experience indicates that it makes the elixir more effective.

▪    About a pint of high quality brandy (the better the brandy, the better your elixir will taste), depending on whether you’re using fresh or dried berries.

▪    Appr. 1/3 pint of raw honey (or to taste, as you prefer)

▪    A good stirring spoon

Step by Step Instructions

•    First, fill your jar all the way to the top with fresh elderberries.

•    Now, pour the honey in slowly, stirring as necessary, until the berries are well coated.

•    Next, fill jar with brandy, stirring as you go, until all air bubbles are released.

•    Now cover the jar with a tight fitting lid, and shake carefully to finish the mixing process.

•    Let macerate in a cool, dark place for four to six weeks (or as long as you can stand to wait.

•    Strain, reserving liquid. Store in an airtight container in a cool, dark place.

Take 1/4 – 1/2 dropperfull of Elixir every two to three hours at the first sign of illness. You MUST take the Elixir frequently rather than having a bigger dose further apart, it just won’t work that way. Use the same dosage if you are actively ill. For a general preventative dose, I suggest 1/3 dropperfull every four hours or so.

Be sure to rest extra as well, the Elderberry has a much harder time with your immune system if you’re really worn down. A little extra sleep will increase its benefits tenfold. Likewise, staying well hydrated will assist Elder in its work.

Optional Additions

▪    Warming spices such as fresh Ginger, Osha, Calamus, Orange peel, Cinnamon powder/sticks or Cardamom pods can add flavor and zing to the elixir.

▪    Rosehips make a very helpful addition, I usually add a small handful or more of fresh Rosehips per pint of elixir.

▪   Soothing lung herbs such a Licorice root, Peony root or Mullein can be extra helpful for people with a propensity towards lung weakness.

This is for the October blogparty on Bioregional Cold/Flu Herbs, hosted by Rosalee of Methow Valley Herbs.

As the colder weather begins to move into the northerly reaches and higher eleveations of the Western hemisphere, there’s been much talk of the dreaded H1N1 as well as other virulent strains of cold and flu. The most important action you can take this is preventative in nature, including ingesting plenty of fermented foods and bone broth, getting your Vitamin D, being sure to make time for rest and keeping a good stock of immune tonic herbs on hand.

For this post though, I’ll be speaking specifically of bioregional herbs that can be allied with in the actual treatment of already present cold or flu. I have striven to create a simple, accessible, energetics-based materia medica based in your backyard rather than an expensive herb catalog. I’ll be dividing up my selections by action, to help give you an idea of not only what specific herbs to keep on hand, but what ~type~ of herbs to be on the lookout for in your bioregion. There’s some overlap, and that’s to be expected considering how multi-faceted most herbs are, and it means you’ll have less herbs to find and gather that way.

Keep in mind I’m not talking about all herbs available in commerce, I’m specifically speaking of SW bioregional herbs. However, I have primarily chosen weedy species common to most of N. America and even much of Europe. In fact, many of these herbs are so ubiquitous as to be nearly forgettable upon sight, but there are several here you can’t buy from any large herb manufacturer, so if you want them you’ll need to gather your own or buy from a small independent wildcrafter or grower who can cater to you weird taste in plants.

Demulcent Herbs

Demulcents are incredibly useful in cases where there is copious mucus, but instead of flowing freely, it cakes up into a hard crust inside the resp. tract causing congestion and feelings of constriction and can’t be expectorated regardless of how much effort is put into the task, often resulting in feelings of heat, oppression and exhaustion. They are also invaluable in situations in which there is little to no mucus but systemic dryness, resulting in withered and/or inflamed tissues. Feelings of heat, and a particular kind of “dustyness” in the lungs along with tongue with no tongue coating, are common symptoms of this.

• Mallow (Malva and allied spp.). – Mallow is cooling and very moistening. It soothes a raw, abraded throat with amazing speed, even as a tincture (yes, I know that’s not supposed to work, but it does) and especially as a mucilaginous tea or gooey pastille. Taken as a tea or as a powder added to food, it excels at moistening dry, inflamed resp. tract tissue. Not only does it greatly reduce the discomfort and pain of such a situation, it all contributes enough moisture to allow dry, hardened mucus to loosen and then helps to efficiently expectorate it out of the body. I have seen many seemingly intractable, spasmodic coughs accompanied by feelings of heat and dryness almost immediately cured by a simple spoonful of mallow honey, a cup of slippery tea or a small bowl of mallow root gruel. It also works great preventatively if you’re prone to this sort of affliction and can help keep any infection from settling into the lungs. If you don’t like that much goo on a regular basis, using the leaves and flowers of the plant provides a good dose of mucilage but isn’t quite as intense as the roots.
• Elm (Ulmus pumila and allied spp.) – Elm is also very moistening but more neutral in temperature, making it more appropriate for dry, oppressive coughs accompanied by a sense of cold. In addition, it shares Mallow’s gentle expectorating abilities, although if the person is very cold or has overall tissue depression, a warming, stimulating diaphoretic like Ginger or a Hot Pepper (Chile Piquen or Cayenne will work)  may be needed to get the mucus moving enough to be fully expectorated. It can be prepared exactly as Mallow, the dried bark can be cut in strips and made into infusion/tea, powdered and turned into pastilles or infused into a good honey.

Immune Tonic or Modulating Herbs

• Elderberry (Sambucus spp.) – Yes, yes, you’ve all heard me go on and on about Elderberry. You’re probably nearly sick of it by now, but I can’t possibly leave it out of this post, now can I? First, Elderberry is a fabulous immunomodulator, that means it doesn’t just stimulate the immune system into overdrive, it actually assists the body in adjusting to whatever level of immunity is needed. It has also been shown to be anti-viral in some cases, effectively disarming the virus and then flushing it out of the system before it can continue replicating itself in your body. I prefer to use it to prevent the actual onset of a virus, but it is also quite wonderful for lessening the severity and decreasing the length of the illness, once you actually contract it. I like to make my Elder Mother Elixir with both berries and flowers, but good berry tincture, honey, tea or homemade wine all work well. Elder’s applicability is very broad, useful in nearly every case of viral illness, and its copious bioflavonoids only add to that. Some people warn against its use in the treatment of H1N1, but in the dozen or so cases I have advised in, Elder seems to be of great benefit, even in people with autoimmune disease, where you might think the chance of cytokine storm would be larger. Also, I have yet to see any cytokine storm with H1N1 and have not heard from other practitioners that it is a common occurrence with this strain of flu. I won’t dictate how to treat H1N1 one way or the other, but I do know I would certainly be very likely to use it if my own family was dealing with this flu.
• Vit D – Well yeah, Vit D isn’t an herb but I can’t stress it’s importance in the prevention and treatment of flu and cold enough. Most suggested doses on the bottle are very low, 5,000-7,000 IU/day of D3 seems to work very well. Keep in mind that MOST people in North America are at least moderately Vit D deficient, including babies and children.

Lymphatic Herbs

Lymphatics are essential components of any herbal medicine chest, especially those aimed at treating the viral onslaught that is Winter in many places. These herbs are usually alteratives, with a specific emphasis on the lymphatic system. They increase and initiate movement of the lymph and specifically called with there is immune depression, swollen or painful glands or a history of lymphatic stagnation.

• Alder (Alnus spp.) – Alder is my all-purpose lymphatic of choice in nearly any situation. Cooling and drying, it has a profound affinity with liver, skin and lymph. It is most specific in cases where there are swollen, sensitive glands, especially at the onset of a virus but equally applicable if the glands and immune depression persists even after the virus itself is gone, resulting in a chronic sore throat, feelings of fatigue, lethargy and sometimes unexpected or intermittent flushes of heat or fever. If there is any sign of secondary infection during illness, it is doubly indicated, and is incredibly useful in almost any bacterial involvement in any part of the body (more about this in the heat clearing herbs section). Although, I’ve worked with a large number of well known lymphatics in my practice, it is Alder that has proved most consistent and dependable up to this point. I prefer a tincture of the freshly dried bark, cones and catkins.
• Redroot (Ceanothus spp.) – The wintergreen scented, scarlet red root of this aptly named herb is an excellent and classic remedy (revived with much thanks due to Michael Moore) for nearly any sort of glandular ailment. More warming in nature than Alder, it tends to be more suited for many chronic disorders or where Alder’s heat-clearing skills are not needed. I tend to think of Alder for acute conditions (even if longstanding) that involve heat, whereas Redroot is better for chronic, boggy or cool situations. It is xcellent for longstanding sore throats (especially with Sage), lymphatic stagnation as well as any spleen enlargement or non-fibrous cysts, inflamed tonsils and similar maladies. Decoction or tincture are both quite useful.
• Mullein (Verbascum spp.) – This fuzzy leafed weed is one of the most multi-purpose herbs I know, and to top most known generalists, it excels at everything it does. Specific to our purposes as a cold/flu herb, Mullein is a wonderful yet gentle lymphatic, especially useful in cases where the glands seem especially nodular and hard. The plant can be taken internally as well as a leaf (smushed up to get rid of those irritating hairs, thank you) poultice placed externally over area. Root, leaf and flower will all work but I prefer flower for acute, painful situations and the root for the most chronic with leaf usually working best for glandular stasis specifically related to respiratory distress or infection. It is especially effective for hot, dry conditions but is very broadly active. If there is notable coldness in the individual, then stick to the leaves or roots.

Diaphoretic Herbs

These are herbs that can increase diaphoresis by increasing peripheral circulation. The real key here though, is not in the sweating (although that can be very useful) but in the improved circulation that allows the body to properly modulate temperature and humidity. This may sound less than exciting in words, but really, it’s extremely vital to the treatment of almost any virus, especially if there is fever or signs of restricted circulation. Fever itself is a healthy response by the anima (the vital force) and the body can often eliminate unwanted viral activity simply by raising it’s own temperature. The problem comes when the circulation is impeded by overly constricted or overly lax tissues that prevent the body from properly responding and adapting to the raised temperature, potentially resulting in prolonged and unnecessary fever or in a low-grade but ineffective fever. Diaphoretics need to be taken as hot teas or infusion, and the person needs to be kept warm and bundled up so that the circulation can focus on its healing work rather than just working as a thermostat. Note that diaphoretics, while often initially seeming to increase fluids in the body by moistening the skin, are actually drying in nature.

Relaxant Diaphoretic Herbs - These are called for in situations where there is great tension causing circulatory constriction. The person will often be tense, with little to no sweating, and a hard, hot fever that won’t let go. There is often obvious inflammation as can be seen through a crimson red tongue, a flushed face and a feeling of being very oppressed, irritated and restless.

• Butterfly Weed (Asclepias tuberosa)- A very consistent and powerful relaxant diaphoretic, indicated by flushed, red skin with racing heartbeat, feelings of oppression in the chest and a high, dry fever. It’s action is longstanding and very thorough but being of a fairly permanent nature (vs diffusive, read my terms of the trade posts if you don’t know what I”m talking about) and can take a while to kick in to an effective degree. For this reason, if I need quick action, I will combine Butterfly Weed with a more diffusive herbs, depending on the person, Beebalm or Ginger or Rosemary could all work well to speed action and deliver it more fully to all parts of the body.
• Elderflower (Sambucus spp.) – One of the most accessible and easy to use relaxant diaphoretics in North America. Especially valuable in in the treatment childhood fevers, including those with febrile seizures. Susun Weed has discussed Elderflower’s ability to “reset” the fever mechanism when it is no longer functioning properly, and the body is habitually holding onto fevers rather than the fever following the healthy pattern of rising and then breaking. Even the tincture will work well for this, especially if there is fear that even the hot tea will raise the temperature of the child’s body temperature. However, in most cases, the tea is most appropriate and will also aid in bodyaches and sinus congestion as well as assist in modulating the immune system and help to prevent infection in the mucus membranes. Similar to Butterfly Weed, it is most called for where there is tension, lack of circulation due to tissue constriction, a red tongue and red, hot to the touch skin.
• Vervain (Verbena and Glandularia spp.) – This bitter herb is one of the most broadly useful cold/flu remedies I know of. It sure doesn’t taste good, but  it does excel at treating constriction throughout the tissues, especially in the typically acute conditions of cold and flu. It predictably relaxes tension to allow for increased peripheral circulation while simultaneously acting as a wonderful calming nervine to promote much needed rest and relaxation. It does double duty where there’s an upset belly or any liver tension happening. It is indicated where there is plenty of surface heat, possibly accompanied by deep chills, and bone-deep aches. This discomfort tends to trigger a kind of restless irritability that manifests as very grouchy people who refuse to rest and can’t settle in to being sick long enough to recover. Vervain will help with all this and probably put them to sleep too. Very appropriate for many sick children, mothers, take note! However, very large doses will cause nausea and potential vomiting, so stick to standard tea doses.

Stimulant Diaphoretic Herbs - These are called for when the tissues are too lax to allow for proper circulation. There is often significant coldness, a feeling of weakness or lethargy, a pale tongue, and a cold, even clammy quality to the skin. There may be a lowgrade fever happening but it is usually non-productive and intermittent. Dampness and overall congestions may also be present. Be careful with these when it’s cold out, because while they can initially make you feel very warm indeed, they actually lower body temperature through opening their ventilations of the body (which is part of why they work well for fevers, eh?) and are traditionally used in hot weather in hot climates to cool the body down, not warm it up. So, even if you feel all full of warm, tingly goodness, guard your body heat well. In addition to my two examples (both of which are common in gardens in the SW), many kitchen spices and tea herbs are stimulating diaphoretics. Most are generally warming, but some like Sassafras, are much more cooling in nature and those should be used where there are signs of both tissue laxity and heat.

• Hot Peppers (Capsicum spp.) – Specifically helpful in cases where weakness or longterm debility is preventing the body from completing the fever cycle. The fever usually stays low and dry, and there are feelings of exhaustion and being slowly drained by the process. There is also typically impaired digestion, achy joints and an overall sense of structural weakness, especially in the muscles. There may be inflammation but it will be of the low-grade, consumptive sort. I don’t recommend its use in excess or active inflammation, especially that related to excitement or constriction, as it can sometimes exacerbate these conditions.
• Mustard (Brassica spp.) – Traditionally, the ground seeds are used but the fresh or tinctured greens made into a hot, strong tea can also serve as a very useful stimulant diaphoretic. This herb is felt strongly in the respiratory and digestive tracts, creating a feeling of central heat and moving outwards in a feeling very much like a mild hot flash. It has similar indications to Capsicum but is more broadly applicable and can be used in cases where there may be some active inflammation, but still, the most common indications are cold, lax tissues without productive fever.

Mixed Relaxant/Stimulant Diaphoretic Herbs – As the name indicates, these are herbs with noticeably mixed stimulating and relaxing properties. This is true of most diaphoretics to some degree, but is more notable and usable in some. The most adaptable of these herbs tend also be variable in temperature, working as warm or cool as needed. These are called for when there is a clear mix of tissue states involved, which can happen because of a blockage in the body, that causes the tissues to behave in a fragmented way, because the virus has a certain constitutional effect that contrasts with the individual’s native temperament or various reasons. Many mint family plants fall under this heading.

• Beebalm (Monarda spp.) – This herb is generally experienced as relaxing, especially to the nervous system and muscles, but it’s diffusive nature contributes in revealing that it also has stimulating properties. It is useful in almost any diaphoretic blend, and I much prefer it Mint in most situations. It relaxes any constriction that prohibits free movement of the circulation while also strengthening the heartbeat and speeding the effects other other herbs through the body. It’s significant volatile oil content contributes to its strength as an infection allaying remedy, especially those that settle in the respiratory tract, multiplying its usefulness in the treatment of influenza. In addition, it soothes muscular spasms, allows for deepened breath and will comfort an upset belly of nearly any sort and is useful in relieving nausea. It is widely applicable and can be used where there are signs of either heat or cold, laxity or excitement. I consider the most specific indication for its use to be the presence of “stuckness”, whether resulting in active inflammation or in cold dampness. The flowers are the most strongly diaphoretic part of the plant, but the leaves are also very useful.
• Yarrow (Achillea spp.) – Bitter and aromatic, Yarrow is a well known herb and deserves its reputation as a heal-all in most cases. Like Beebalm, it excels at removing barriers to free circulation in the body, although its skills tends to be more focused, and work best where there is heat running rampant through the blood but a cool, blue-toned feel and look to the skin (M. Wood), which will usually be dry. The tongue tends towards red to carmine, and may be dry without coating or have slick trails of moisture across it. These are specific indications but Yarrow does very well at addressing general fever symptoms of almost any kind and I wouldn’t hesitate to add it to almost any diaphoretic blend. It’s also wonderful preventing infections and can be used as a gargle or spray (B. Hall) at the first signs of viral onset.

Heat-Clearing and Anti-Infective Herbs

This class of herbs are useful where there are signs of acute heat and possible secondary infection, especially in the respiratory tract. These are usually cooling and drying, and work quickly to lessen inflammation, ease discomfort and restore equilibrium to the body’s bacterial population.

• Honeysuckle (Lonicera spp.) – A classic part of many Traditional Chinese Medicine cold/flu formulas along with Forsythia. Cool and dry, this sweet-smelling herb is wonderful for bringing down hot, high fevers in children or adults, especially if the fever is unnaturally aggravated due to secondary infection. Perfect for any kind of hot, damn infection in the lungs. Honeysuckle is also relaxing and very calming, and will help restless children settle down long enough for them to recover. I often make an elixir or honey with the flower specifically for children with sore, hot, raw throats, and heat and pain that extends down into the chest, especially if they have a tendency to hot, tense bronchitis.
• Usnea (Usnea spp.) – This gorgeous green lichen is cooling and drying, and has a special affinity for dealing with all sorts of respiratory infections, even boggy, seemingly intractable pneumonia (although, I’d recommend combining with something more aromatic and diffusive in cold, swampy cases) or chronic bronchitis. If it is chronic though, be sure to combine it with a lymphatic herb for quicker results.
• Alder (Alnus spp,) – Spoken of in the lymphatics section in more detail, Alder excels at clearing heat and infection from anywhere in the body. From acute ear infections to bronchitis, I have seen it clear severe, antibiotic-resistant respiratory infections in less than 48 hours. I have recently begun adding dried Alder bark to my Elder Mother Elixir because of its strong lymphatic and heat-clearing actions (not to mention it actually adds really nice flavor to the Elixir and deepens the color, contributing a very aesthetically pleasing deep red to the mix).

Expectorant Herbs

These remedies help move move mucus when it is stuck, overly copious or dried out. Mucus is actually a very beneficial substance, and a vital part of our immune response to bacterial or viral proliferation. As such, it’s not necessarily a good idea to pop those allergy pills and dry it all up before it has a chance to properly do its job. Suppressing fever or mucus has the inevitable result of reducing the efficiency and effect of our immune systems. Use expectorants to move mucus rather than prematurely drying it up. Expectorants come in two primary flavors, relaxant and stimulant, just like the diaphoretics, depending on whether you need to relax constriction to move the mucus or to compensate for laxity or depression in the tissues. They can, like any other type of herb, be either moistening or drying, warming or cooling.

Relaxant Expectorant Herbs – These herbs help relax constriction and tension in the chest and nervous system enough for the mucus to move. If there is also significant dryness, moistening herbs should be used, if there’s too much moisture, drying herbs should be selected. It is quite common for this kind of constriction or tension to cause spasms, even to the point of making expectoration impossible because the constriction is so extensive that coughing only results in gagging rather than anything productive. In such cases, it is often useful to combine a relaxant expectorant such as Chokecherry with a strong relaxant such as Lobelia to allow the lungs enough freedom to properly remove the buildup of mucus. Lonstanding or chronic buildup will usually either result in dried, up crusty walls of mucus or a gurgly swamp, both are breeding grounds for infections. The former should be addressed with moistening expectorants such as Mallow or Elm, the latter with drying, usually aromatic expectorants such as Cottonwood or Pine. Many, if not most, aromatic, diffusive herbs are by their very nature expectorant, so the choices are very broad.

• Chokecherry (Prunus virginiana spp.) – The famous cough syrup herb is actually a much broader tonic herb of wide applicability by the herbalist, but does indeed succeed admirably at fulfilling its reputation as a cough remedy. Chokecherry is variable in temperature and may be either cool or warm, it is drying and has a pronounced relaxant action. It’s one of my favorite and first herbs for treating HOT, tight coughs where the mucus is dried up and crusty, often with a green or yellow tinge to it. There is usually significant tension and constriction, resulting in an inability to breathe deeply. Oftentimes, we will see red, flushed skin that is almost cherry red (M. Wood) in color and hot to the touch. There may well be dryness, and in this case, Chokecherry should be combined with Mallow or something similar. The individual will have a general hyperimmune response, probably some history of allergic reactions and a tendency to acute infections with active inflammation.
• Mallow (Malva and allied spp.) – This gentle, gooey herbs can provide seeming miracles for those who tend towards the dry and hot. While the plant never actually comes in contact with the lungs, its moistening reflex action provides soothing, slippery relief to bronchial and lung tissue when eaten or taken as a tea, and to some degree, even from a tincture of the roots. It is clearly indicated where there is systemic dryness and heat, with hardened, condensed mucus that refuses to budge. If the person has less heat, it can be helpful to use a warming diffusive such as Ginger to get things moving more quickly.

Stimulating Expectorant Herbs - These are called for where there are boggy, lax or depressed tissues. This is especially common where a condition has become chronic or the individual has suffered for asthma or related lung weakness for much of their life. In these cases, there will often be coldness, even there is also a tendency to infection and low-grade inflammation. These situations can become dangerous, as a boggy lung ecosystem can easily turn into pneumonia or become a very welcoming habitat for virulent bacteria. In these cases, I will often recommend the use of an appropriate mucus membrane tonic for a period of time to help restore tone and flexibility to the tissue, which will lessen the chances for future infections or issues.

• Cottonwood (resinous Populus spp.) – Sticky, aromatic and spicy, this common tree bears amber resin coated buds in later winter to early spring. These buds make an excellent medicine for boggy, copious mucus that just won’t go away. Instead, it sits in the lungs and seems to procreate, and you can often actually hear the bog growing when the person breathes. These people are usually cold, with signs of excessive dampness clear in overly lax skin and water-logged membranes. The tongue will often be pale unless there’s underlying infection, often with a thick white coating (yellow if there’s infection). The tincture, chewed resin (it will stick to your teeth and burn your tongue by the way) or even tea, will efficiently dry out and MOVE the wetlands trying to take over the respiratory system.
• Horehound (Marrubium vulgare) – An incredibly bitter, stinky little invasive alien and persistent weed that has completely invaded the Southwest. Despite all this, I really like Horehound. A powerful and dependable expectorant, it is especially useful where is a great sense of heaviness upon attempting to breath, as if your lungs were straining under a great puddle of stagnant water. There is sometimes slowed heartbeat and weakened pulse accompanied by general deficiency, a pale tongue and a look of listless weariness about the person. It is also of great use in the treatment child-onset asthma.

Below is a guest post by Brooklyn Herbalist/Acupuncturist Karen Vaughan on two different kinds of flu and two different types of treatment. This was originally posted on Facebook by Karen and I found it so interesting I asked her for permission to reprint it here. There’s been a polarity in the reactions to the H1N1 flu, from hysteria to complete cynicism and denial. Personally, I don’t think either approach is useful at all. I am also of the opinion that cytokine storm and the different kinds of flu are certainly worth understanding (not to mention fascinating to anyone interested in health and the human body), if not for the present, then for the future. Wherever you stand on the issue, I hope you enjoy Karen’s intelligent exploration of the subject.

~Kiva

The H1N1 Swine Flu may operate in two ways, one of which acts like seasonal flu except is more widespread, and the other which causes the immune system to produce the most damage.  What is not clear is whether the current flu is a cytokine storm type flu where you are better off with a low immune response, or a more normal flu where you are better off with a strong immune system. According to Wikipedia:

“A cytokine storm, or hypercytokinemia is a potentially fatal immune reaction consisting of a positive feedback loop between cytokines and immune cells, with highly elevated levels of various cytokines.[1]..The primary symptoms of a cytokine storm are high fever, swelling and redness, extreme fatigue, and nausea….When the immune system is fighting pathogens, cytokines signal immune cells such as T-cells and macrophages to travel to the site of infection. In addition, cytokines activate those cells, stimulating them to produce more cytokines. Normally, this feedback loop is kept in check by the body. However, in some instances, the reaction becomes uncontrolled, and too many immune cells are activated in a single place. The precise reason for this is not entirely understood but may be caused by an exaggerated response when the immune system encounters a new and highly pathogenic invader. Cytokine storms have potential to do significant damage to body tissues and organs… If a cytokine storm occurs in the lungs, for example, fluids and immune cells such as macrophages may accumulate and eventually block off the airways, potentially resulting in death….

“It is believed that cytokine storms were responsible for many of the deaths during the 1918 influenza pandemic, which killed a disproportionate number of young adults.[1] In this case, a healthy immune system may have been a liability rather than an asset. Preliminary research results from Hong Kong also indicated this as the probable reason for many deaths during the SARS epidemic in 2003.[4] Human deaths from the bird flu H5N1 usually involve cytokine storms as well.[5] Recent reports of high mortality among healthy young adults in the 2009 swine flu outbreak has led to speculation that cytokine storms could be responsible for these deaths.[6] However, the Centers for Disease Control and Prevention (CDC) has indicated that symptoms reported from this strain so far are similar to those of normal seasonal flu,[7] with the CDC stating that there is “insufficient information to date about clinical complications of this variant of swine-origin influenza A (H1N1) virus infection.”[7]“

In the cytokine storm flu, which appeared to occur in Mexico, the healthy young adults are more likely to get sick than children or the elderly. Their strong immune system over-reacts, causing the fever to spike, interfere with opening the pores, heating them up and exhausting their ability to fight. Pain and spasm may block sweating, so relaxing herbs like black cohosh are useful. You do not want immune stimulating herbs like maitake or reishi which increase cytokines. You do want heat-clearing herbs like lomatium, isatis, coptis, scute and forsythia buds. Echinacea may possibly increase cytokines, although it works by several paths and the late great herbalist Michael Moore thought it should be given for epidemic flu when avian flu was considered possible.

However the CDC notes that the current Swine Flu may not be the cytokine storm variety, at least in the mutation we have currently. In these other types of flu, the elderly and young children are mostly at risk, and you ought to use immune stimulating as well as symptom alleviating herbs. If the fever is tolerable and helps induce sweat, it should not be suppressed as it usually shortens the course of the disease. If it progresses inward and gets hotter, with a rapid pulse, scarlet tongue, big sweat, make sure that the bowels are moving.

First of all, don’t buy the media generated hysteria because all that adrenalin is just really bad for your immune system.

I’m totally not to going to write a full explanation of the Swine Flu virus because lord knows there’s plenty of that online already. Suffice to say the current fears result from a Swine Flu (there’s been lots of Swine flus) variation that contains genetic material from swine, avian and human strains of flu. It is now confirmed to be able to spread from human to human and it is a descendant of the dreaded 1918 pandemic flu (which, contrary to common belief, was so deadly not because of the flu itself but because of the strep infection that accompanied it as well as some of the very inappropriate treatments used at that time).

So far, I don’t see any reason to panic but I’ve had about a dozen requests for a flu post, so here you go. Below is a list of my first thoughts on preventing Swine Flu from Mexico or any other flu. My experience and observation tells me that flu prevention is much more about nourishing the body than ~fighting~ any virus, so my suggestions will focus on just that.

• Avoid a hyperactive (or hypoactive) immune system (and theoretically, the cytokine storm) with immunomodulators (rather than simple immune stimulators) like Elderberry. Elderberry is extra nice because it has also been shown to disarm flu viruses and prevent them from replicating in the body. Elder flower is a fine relaxant diaphoretic and lung tonic as well, and all around near perfect flu prevention and treatment remedy. I especially like my Elderberry Elixir recipe (scroll down til you see the recipe) to treat and prevent a variety of flu and cold bugs. Other cooling herbs useful in the treatment of hyperimmune or autoimmune conditions include Peach, Cherry, Rose and Honeysuckle.
• Get your Vitamin D. Not actually a vitamin, this necessary steroid hormone is usually obtained through normal exposure to sunlight and diet, but supplementation is becoming increasingly necessary for those who live in Northern climes or spend much of their time indoors (that would be most of America, I suppose). Vitamin D (cholecalciferol) is important for a properly functioning immune system, especially in the respiratory tract. Up to 10,000 IU/per day is safe, and Paul Bergner says that “In order to rapidly raise se rum levels to ward normal, up to 40,000 IU/day might be safely given for a period of six weeks, followed by daily doses of 4000-10000 IU.”
• And your Zinc. I like a dose between 10-20 mg for preventative purposes.
• Bioflavanoids – Berries, greens and brightly colored vegetables – eat them in quantity. Nourishing herbal infusions (Rose, Elderberry, Nettle, Raspberry) tend to have large doses of bioflvanoids as well.
• Essential Fatty Acids – Cod liver oil is a longstanding traditional preventive method for flu and cold prevention, and a very good idea year round. Sorry, plant based EFAs just won’t cut it, so go for the ones found in fatty fish and certain other wild and grassfed meats.
• Reduce sugar and simple carbohydrate intake. Even the sugar contained in honey or fruit is perfectly capable of supressing your immune system.
• Sleep. Lack of adequate rest and sleep is known to depress the immune system so get your Z’s and avoid longstanding sleep debt at all costs.
• Support the body’s natural fever and elimination processes with diaphoretics rather than using NSAIDS to suppress the body’s healthy immune processes. The classic fever tea of Yarrow, Mint and Elderflower is time tested and very effective, although I prefer to use Monarda rather than Mint in many cases.

References:

“Influenza Prevention” by Paul Bergner, from the Summer 2008 issue (Volume 15, Number 4) of Medical Herbalism.

My sweet friend, fellow herbalist, sister wild woman and student, Ananda Wilson, just did a lovely post over on her blog that’s inspired me to do something similar. I don’t have any cool little tincture wraps like she does, but I definitely have a set of my top 7 backpack remedies (that’s 6 tinctures plus a salve). I really did try to match Ananda’s wonderfully efficient number of five, but dammit, I just couldn’t do it.

Now, any first aid kit is going to adapt to a given situation, grow according to need and vary wildly depending on the bioregion of the person creating it. With that in mind, this post isn’t an attempt at prescribing a perfect med kit. Instead, it’s just a description of the 7 herbal preparations I’m most likely to throw in my backpack when hiking, taking a city trip or just heading into the village for a grocery trip (you’d be surprised how often I need them) or to visit a client. Luckily, in NM, even in the biggest city there’s wild land (and thus herbs) very nearby, but you just can’t beat the convenience of tinctures and salve in a pinch (like when someone’s swelling up from a bee sting or bleeding all over the carpet).

You’ll notice that most of my favorite first aid remedies are distinctly cooling in nature. That’s partially because I live in a warm climate with lots of heat type problems and partially because the majority of acute issues requiring first aid are hot by nature.

All of the herbs listed here are safe and gentle enough to be used by children (in the appropriate dosage) but strong enough to be very effective in any adult.

1 – Peach (Prunus persica) – cool, dry

Peach is the queen supreme for treating acute reactions to venomous bites and stings. I know you’re thinking that I’ve lost my mind and confused Peach with Plantain, but no, I really do find Peach to be a superior remedy in many cases.  I make a brandy tincture of fresh twigs (and flowers, when I can get them) and after much trial and error, ALWAYS use it as my first recourse against wasp, bee and scorpion stings, spider, ant or cone nosed kissing beetle bites, and for many rashes that look irritated and red. If however, the bite/sting is old and festering, I’m much more likely to go for a combo of fresh Plantain and Alder.

It’s also phenomenal for many hot type acute issues (ever so common in the SW Summer heat) including heat sickness with nausea, sun poisoning (internally and externally, with Rose), agitation and hyperactivity in children (with signs of heat),

 2 – Moonwort (Artemisia ludoviciana and allied spp.) – cool, dry

My favorite frangrant bitter, this aromatic little plant kicks the digestive system into high gear and helps eradicate anything from food poisoning to travel-induced constipation. It’s also super useful for any wound, bite, bruise, sting, contusion and anything other red external thing that hurts. It’s also my favorite treatment (with Rose) for poison ivy/oak, just dilute the tincture with water and apply as a compress.

It’s broadly antimicrobial (read: bacteria, fungi, virus) when used externally so very useful for any potential infection as well as a treatment for that cold sore that’s about to happen. Internally, it’s also ver

3 – Blisswort (Scutellaria resinosa) cool, dry

A strong multipurpose antispasmodic, relaxant nervine and digestive bitter. I don’t think most Skullcaps work as efficient bitters, but the sticky little plants native to the canyon are as bitter as can be. Cooling, relaxing and quick acting, I use Blisswort for everything from muscle cramps (externally and internally, including charlie horses, menstrual cramps and similar afflictions), acute injuries, nerve pain (externally and internally), anxiety, emotional trauma, tremors, insomnia, certain kinds of stomach upset (with heat, stagnation and a feelings of stuckness).

4 – Wild Rose (Rosa woodsii and allied spp.) cool, dry

Yeah, we all know just how much I love this plant, don’t we? The perfect, gentle nervine for all kinds of trauma, stress, grief, fear and other strong emotions that threaten to debilitate the person. I use it like most people use Rescue Remedy (with the added benefit that Wild Rose tincture is harvested from my land, by me and made by me, no extra companies and machines needed).  Combine with Blisswort when a stronger nervine or anti-spasmodic effect is needed. It’s also perfect for heat sickness, sore throat, heat headache, mosquito and other itchy bites, sunburn (dilute with water and apply as compress), and can work some serious miracles on screwed up flora in the belly (making it really nice combined with Moonwort when dealing with foreign water, recovering from a course of antibiotics or similar issues), as well as all manners of hot inflammation manifesting as painful joints, rashes, wounds, venomous insect bites/stings (with Peach), menstrual cramps (internally and externally, and with Blisswort).

I said sunburn already, didn’t I? But seriously, this is the PREMIERE sunburn remedy (even better with Beebalm), it works nearly instantly to stop pain and heat, and usually completely prevents blistering, peeling and scarring. That also makes it great combined with Beebalm for any kind of burn (from campfires, hot metal, fire place etc), just apply the tincture directly to the burn as long as the skin isn’t broken. If the skin is broken, be sure to dilute the tincture in water first.

5 – Beebalm (Monarda fistulosa var. menthaefolia) cool/warm, dry

My favorite and first treatment for most acute (and many chronic) yeast infections and UTIs. When traveling, it’s especially important to have on hand because all you women know how much likely an infection or UTI is to come on when you’re eating unusual food, not drinking enough water and stressed from airports or long drives with irate children. It’s also fabulous for any burn from any source (use neat on unbroken skin, dilute for broken skin). A cold forehead compress made with tinctlure diluted in vinegar or water is wonderful for heat or stress headaches.

It’s also just what you want to have on hand if you contract any kind of systemic infection, as frequent doses of the tincture can knock out anything from your run of the mill sinus infection to a serious case of MRSA (with the help of an experienced health care provider, please). In serious cases, I usually combine it with Alder and possibly some Yerba Mansa.

6 – Elderberry (Sambucus neomexicana and allied spp.) – cool, dry

Usually in the form of Elderberry Elixir, combining berries and flowers with brandy and honey/glycerine for a preparation that seems to draw out the best of Elder’s many gifts. This is, of course, one of THE best remedies for eliminating cold/flu bugs that you are exposed to, that seem to want to settle in to your system and even those that are already comfortably at home and making your miserable. If it doesn’t prevent it (and it usually does), it’ll certainly speed the bug’s departure. With Elder’s strong affinity for the lungs, this elixir especially excels at preventing a virus from taking root in the respiratory system.  The elixir, if made with glycerine instead of honey, makes a great treatment for minor ear infections and swimmer’s ear as well (as long as there’s no signs of eardrum perforation). It can also be used on many wounds and burns if necessary, but it’s kind of sticky for that.

& a Salve

Usually my beloved Canyon salve, made up of a combo of Cottonwood, Alder, Moonwort and Pine. It’s great for any wound, scrape, splinters, bruise or injury and doubles up admirably well as a pain salve when needed for sore muscles, broken bones, blunt trauma, that kind of thing.

A Note: If you want more information or specifics on any of the plants I’ve mentioned here just use the search bar to the left to look them up by name (botanical name works especially well) or head over to the Medicine Woman’s Allies page and look for them there.

What’s missing from this list is any very strong astringent in case of profuse bleeding or diarrhea, but astringents are common and easy to come by so I don’t usually carry them on me. In the wild, there’s tons of plants (like Oak or Currant or Sumach or Geranium or Blackberry or or or) and in the city there’s lots of lovely kitchen spices and common foods (cinnamon, black tea and so on) that can be used. Besides, they’re usually much better taken as a tea or chewed plant than as a tincture when it comes to belly troubles or even most cases of bleeding.

~~~

I just posted the first instalment of a new version of my Talking With Plants essay on the Animá blog. These undertandings form an important part of the foundation of the Medicine Woman Tradition and the way I teach herbalism. You’ll likely recognize a few paragraphs from my orginal posts by the same name on this blog, but the latter half of the first installment as well as most of the second installment is all new. The new version is much more concise, to the point and blunt (I do so hate being misunderstood), and just generally improved. A vastly expanded version will be in the upcoming book and this shorter version will appear in its entirety on the Medicine Woman site in the near future as well as in the upcoming issue of Gaian Voices. Here’s a short excerpt:

Plants are not humans, but they are no less sentient and complex beings for their differences from us. While not human or even animals, they are people in the sense that they are intelligent, adaptable, vibrantly living and deeply feeling. In our attempts to relate to them, we would be wise to acknowledge and respect their profound otherness. Our natural tendency in nature is to attempt to understand through the similarities between them and us, and indeed, we are all connected and related through an amazing variety of traits. And yet, each species has its own special gifts to contribute to the whole. We honor those gifts by noticing and appreciating the ways in which we are different as well as the similarities.
-Kiva Rose

That’s 8 yr. old Rhiannon sitting on a rock ledge looking out at the budding Cottonwood trees, one of my favorite pain salve ingredients.

~

Pain salves are used for a wide variety of purposes, but are most commonly applied to sore and often inflamed joints and muscles. This pain and inflammation can stem from many sources, including arthritis, fibromyalgia, old injuries, myriad chronic diseases that result in systemic inflammation (including many auto-immune diseases and some viruses such as Hep C) as well as acute trauma to some part of the body. With the exception of an acute injury, most of these disorders are symptoms of other underlying issues. With this in mind, realize that using a pain salve as a bandaid for your discomfort rather than addressing the source is not a very effective method of healing. On the other hand, if you ARE working with your body and making appropriate changes while taking care of yourself, pain salves can help provide significant relief from chronic discomfort.

If you’ve ever used herbal pain salve or liniment (or even looked at a recipe for them) you’ve likely noticed that most of them contain a large variety of essential oils from mostly exotic plants. Now, essential oil are ok, and they certainly do  the job in most cases but you know, it would be difficult for me to make them (not to mention the insane amount of plant matter needed) and many people have reactions or sensitivities to them. I also don’t see them as a sustainable (and thus, ethical) healing resource for the general public. Thus, I don’t use them unless I happen to have a really great product made with them (like Ananda’s amazing Gypsy Salve). In my own formulations though, I work strictly with infused oils and tinctures to make my salves and liniments. I’ve found them to be exceptionally effective, and to work just as well as most essential oil based pain compounds.

Over the years, I’ve experimented with a variety of local plants made as infused oils and liniments as a treatment for general muscle and joint pain. I started out using simples of each plant to see which herbs were most effective in a given situation and then began slowly combining them in order to get a sense of what complimented what in the blends. What I’ve come up with has proven to be extremely versatile and useful in a wide variety of situations on many different kinds of people.

Some Notes on Preparation

You’ll see below that most of my top choices are strongly aromatic plants, which means they’re primarily herbs that have the capability to move stagnant energy in the body which is one of the main cause of pain, especially the chronic sort. It also means your salves and liniments have the capacity to smell really really nice! It’s not necessary that it have a heavenly scent, but the pleasantness can add to relaxation and speed up healing (somebody should mention that to the people who make those nasty sports rubs, blech).

My suggestions here assume you know how to make a salve (either infused directly into animal fat or by doing the infused oil plus beeswax thing) and liniment (usually a blend of infused oil and tincture to be used externally). For liniments I tend  to do about half and half oil and alcohol but that’s not any kind of rule, I just find that it penetrated deeply that way but still stays on the skin for a while. Vary as you like, but keep in mind that most Pain salves will often be applied to a fairly large area so it’s helpful to keep it a fairly soft ointment for ease of application.

And yes, I was just telling you beginners not to use recipes in a recent post. I would suggest using each of the herbs separately as simples to see how they work for yourself before combining them. You will end up understanding the effects and the personality of the plants MUCH (MUCH) better this way.

The Foundational Element

Budding Cottonwood trees on the river.

~

One of the things I’ve learned is that there are a thousand ways to make an effective pain salve or liniment but that my base ingredient will always be Cottonwood (or Aspen, depending on what’s available).

In his excellent book, Medicinal Plants of the Mountain West, Michael Moore says of the Populus spp.:

“Topically both the tincture and steeped oil is useful as a counterirritant analgesic for joint and muscle pain, similar to methyl salicylate (Oil of Wintergreen) but without the potential for absorption toxicity of the latter.”

And you know, he’s really not kidding. This stuff kicks ass. It works better than any other single plant I know of to reduce general swelling, pain, bruising and speed healing. It’s also very broadly applicable, meaning that unlike some plants (like Golden for example, with its specific affinity for just the muscles), it’ll work on just about anything where there’s pain and inflammation, and it’s also great for burns, wounds, infections, broken bones and pretty much any other painful external affliction you might run up against. Don’t take this lightly, a great generalist can be damn hard to find and is so incredibly multi-faceted as to be invaluable. Also, take note that the Populus spp. is extremely widespread  and abundant across the world, either as native trees or as introduced landscape/decorative species.

Supplementary Elements

Baby Moonworts just outside the den.

~

Alder and Moonwort (Artemisia spp) are two other broadly applicable (and extremely common) plants. They’re not as strong as Cottonwood on their own for pain, but both have excellent synergy with it. Also great general treatments for wounds and potential infections. While I’m grouping them together here, they’re actually very different herbs and if possible, use both rather than one of the other. Larrea is another great choice here, and works very well for inflammation, especially when combined with something more stimulating and blood moving.

Specialists

Native Goldenrod in bloom.

~

Sweet Clover – My favorite for many kinds of nerve pain or where there’s pain associated with vascular stasis or weakness.

Goldenrod – The expert on muscle trauma, pain and injuries, even very old injuries that refuse to heal. A great remedy for every dancer, rock climber, rodeo star wannabe and cowboy (and other people who frequently inflict serious muscle strain and pain on their bodies on a regular basis) to take note of.

Rose & Cherry – For that burning, screaming kind of pain that often accompanies inflammation or dislocation of discs.

Comfrey – Lovely for any kind of swelling, bruising, blunt trauma kind of thing as well as broken bones.

Warming Circulatory Stimulants

Blooming Rosemary in the Kitchen Garden

~

These plants are especially valuable for old, chronic injuries (often typified by stiffness and aggravation by cold weather) because they help stimulate local blood circulation and thus assist the body in bringing the vital energy of healing back to the neglected (and usually quite painful) area.

Ginger

Rosemary

Cayenne (Watch out for your mucus membranes with this though, it can cause a whole different kind of pain).

Black Pepper

A Few Sample Formulas

• 3 Parts Cottonwood
• 2 Parts Moonwort
• 2 Parts Alder
• 2 Parts Goldenrod
• 1 Part Rosemary

~~~

• 3 Parts Cottonwood
• 2 Parts Moonwort
• 1 Part Pine

~~~

• 2 Parts Cottonwood
• 1 Part Sweet Clover
• 1 Part Ginger

~~~

• 3 Parts Cottonwood
• 3 Parts Comfrey
• 1 Part Ginger

These formulas can of course be varied in innumerable ways depending on what plants grow near you. Arnica, St. John’s Wort, Lavender, Birch, Wintergreen and Meadowsweet are other common botanicals included in Pain salves and liniments for various reasons.

My student Rosalee recently sent me a Pain Salve containing Cottonwood buds, Artemisia leaves and Rue leaves that works extremely well and presents another wonderful (and so simple) option.

~~~

All Photos (c) 2009 Kiva Rose

I’m happy to say that this case of cellulitis (see previous post) has been much easier to treat than the one earlier this year. Today, Loba’s walking around fairly easily, almost no redness in the foot and just a little swelling. We continue to do the soaks, poultices and internal tinctures, but I expect she’ll be completely back to normal in a matter of days. Yippee!

Plantain, Alder and Beebalm formed the core of my treatment here, and have proven themselves over and over in stubborn infections from a variety of causes. These are nice simple herbs, all commonly available as weeds in North America or easily grown.

The Peach fixed that wasp sting right up too, it’s good and dependable that way.

This may be the best time of year in the SW – the ground is moist, the garden is full, the weather cool and the green chiles roasting. Green Chiles are good in damn near anything, this morning for breakfast I had an apple, a wedge of extra sharp chedder chees and a pile of freshly roasted green chiles. Around here, you can find an outdoor vendor with a roaster selling green chiles (usually with a choice of mild, medium or hot) in almost any village or city, most of the chiles coming from the nearby green chile capital of the world: Hatch, NM. You buy them by the pound, and while our current 35 lbs (weighed when fresh, less after being roasted, even less after being skinned and seeded) sounds like a lot, I assure you that I’ll be looking for more very soon. This stuff is good any which way, from relish to apple pies to chicken soup to eaten plain by the handfull.

We like to preserve ours by skinning and seeding them, then slitting them lengthwise and drying on the screen. This takes almost no time and dried chiles are SO multipurpose, easily rehydrated for a variety of purposes. Freezing them, if you have that option, is also great. They make a wonderful relish as well, and can flavored up in a million different directions.

Oh, and I’m dealing with another case of cellulitis. Loba stepped on a scorpion the other night and was stung. Now, usually this isn’t a big deal at all, it hurts and tingles and then goes away. But she squished a ton of venom into her toe which seriously traumatized the foot. And even though we used Peach tincture and Larrea oil on it, by the next morning it was hugely swollen, red and impossible to walk on. It LOOKED like an infection but I couldn’t imagine how a scorpion sting could get infected in such a manner. We tried various things topically with no luck and then even a benedryl (though it certainly didn’t look anything like an allergic reaction to me) which of course had no effect. The next morning I hauled her into the doctor because I couldn’t understand what was happening and the redness was rapidly spreading up her leg, getting awfully close to her knee. The pain and redness increasing, literally, by the hour. The doctor (who loves herbs and I share many clients with) confirmed that it was full blown infection a la cellulitis. He was very concerned about it and said that we had exactly six hours to stop it or cause it to recede before antibiotics should be taken. We dutifully accepted the antibiotics and headed home. I stopped along the way to gather Plantain, Alder leaves and Bidens leaves.

Back home, I made up a hot soak of Monarda, Sweet Clover, Alder bark and Rose and Loba rotated her foot between that and cold water. When she was done soaking it we wrapped it up in a Plantain and Alder and Bidens leaf poultice saturated in clay. After the first poultice though we left out the clay because it was just a sticky, leg hair pulling mess that didn’t seem to be doing too much. I also had her take Monarda and Alder by the dropper full on the hour every hour. By the end of the six hours, the redness had not only stopped spreading, it had receded a couple inches. I almost fell over with relief. To be perfectly honest, I really didn’t know if we could get back of a serious infection that fast.

Two days later, the infection is only in her foot and is still receding, slowly but surely. We’re still very much on alert, and still pumping in the herbs very frequently. I’m not convinced it’s going to resolve, but I have hope that we won’t need those antibiotics. And then this morning she got stung on her hand by a wasp, which flipped her immune system out. Peach & Plantain for that. Here’s praying it doesn’t make the foot worse.

If I’m late answering emails, that’s part of the reason why…. plus we have guests (and more coming) and by god, there’s a lot of wood to chop

Susan Belsinger, herbal author and kind reader of the Medicine Woman’s Roots has graciously contributed a guest post to my blog for this month’s blogparty. This interesting and informative article even includes a good many recipes for using bitters in tasty recipes.

Bitters, Beverages with Moxie

Arthur O. Tucker
and
Susan Belsinger

Many of our pre- and post-prandial tipples have a long, distinguished history as herb mixtures to cure ailments.  For example, Benedictine dates from about 1510, when the Dom Bernardo Vincelli at Fécamp, France discovered an “elixir” to revive tired Benedictine monks, and he even claimed that it cured local fishermen and peasants of malaria.  We know that Benedictine today contains lemon balm, arnica, hyssop, maidenhair fern, vanilla, cinnamon, myrrh, coriander, nutmeg, cardamom, “artemisia,” pine cone, angelica root, aloe, mace, saffron, and grain seeds.

Digestives & Bitters

Even before Imodium®, and even before Alka-Seltzer®, digestives (digestifs) were concocted with herbs to aid in digestion.  The most popular digestives were alcoholic bitters, which usually included angostura bark [Angostura trifoliata (Willd.) T. S. Elias, alias Galipea officinalis Hancock], cinchona (quinine) bark (Cinchona spp.), bitter gentian root (Gentiana lutea L.), and/or quassia chips (Quassia amara L.) as the principal component(s).  Bitters, as defined by Dick in his Encyclopedia of Practical Receipts and Processes in 1872 (at the height of the popularity of bitters) “are considered as tonic and stomachic, and to improve the appetite when taken in moderation.  The best time is early in the morning, or an hour before meals. An excessive use of bitters tends to weaken the stomach.  They should not be taken for a longer period than a fortnight at one time, allowing a similar period to elapse before again having recourse to them.”  Today, among the many bitters on the market, the Czech Republic gives us Becherovka; France gives us Amer Picon, Dubonnet, Punt è Mes, and Suze; Germany gives us Underberg; Hungary gives us Unicum; Italy gives us Amaro Montenegro, Campari, Cynar, Ramazotti Amaro, and Fernet-Branca; Denmark gives us Gammel Dansk; the Netherlands give us Boonekamp; and Trinidad gives us Angostura.  The United States used to have Abbott’s Aged Bitters, which were made by C. W. Abbott & Co. in Baltimore, Maryland 1865-ca. 1956, but we still have Peychaud’s Bitters, which are made by the Sazerac Co. in New Orleans.  Many of these are not drunk by themselves but rather mixed with cocktails and non-alcoholic beverages to add zest.  Some people even cook with them (see Recipes) to add that Je ne sais quoi!

These bitters or digestives are distinguished from medicinal bitters, which are really theriacs.  Theriacs originated from the beginning of the third century B.C., perhaps associated with the Alexandrian School.  Originally formulated to counteract the bites of venomous creatures, theriacs became general antidotes for poisons, venoms, or ailments.  The most popular theriac today is Swedish bitters, which are composed of (in one commercial recipe that we examined): senna leaves, angelica root, saffron, camphor, myrrh, medicinal rhubarb, aloe, carline thistle, zedoary root, mace, sugar, calamus, fraxinella, marshmallow, tomentilla, purging agaric, English walnut hulls, and burnet saxifrage.  This recipe also had an envelope labeled “terra pip.,” a clay, and a black block labeled “theriak” that appeared to be raw opium!

“You got moxie, kid” (The Sting, Universal Studios, 1973)
On July 16, 1885, Dr. Augustin Thompson of  Lowell, Massachusetts trademarked Moxie as a carbonated soft drink.  The label accompanying the trademark filing noted:

“MOXIE NERVE FOOD, has not a drop of Medicine, Poison, Stimulant or Alcohol in its composition, but is a simple starchy plant grown in South America and the only positive nerve food known that can recover brain and nervous exhaustion, and loss of manhood, at once, unaided.  It has cured paralysis, softening of the brain and mental imbecility.  It gives a durable, solid strength and makes you eat voraciously.  The tired, sleepy, lifeless feeling disappears like magic.  Will not interfere with the action of vegetable medicines.  Dose a wineglassful four times a day.”

Other elaborate claims were made for bitters in the 19th century.  For example, The Book of Health by Robertson and Wilcox in 1843 says of their wine bitters formulated after Dr. John Thomson: “The wine bitters are a very pleasant restorative for debilitated people and convalescents.  Very useful in dyspepsia, sick-headache, heart-burn, sinking, torpid feelings, and when-ever a tonic is required.”  With the proliferation of mislabeling, false advertising, filth in manufacturing, and unregulated use of potential poisons, the FDA (then called the “Bureau of Chemistry” under the USDA) presented to Congress the Federal Food and Drugs Act, passed in 1906.  Subsequently, Moxie was marketed exclusively as a delicious and refreshing drink.

Dr. Thompson issued several versions of a story that a “Lieut. Moxie” observed natives in South America drinking a decoction of “a starchy plant much like our asparagus,” but Lieut. Moxie seems to have never existed.  Maine has Moxie Lake, Moxie Pond, etc., all apparently derived from an Indian word meaning “dark water.”  Alternatively, the Algonquin word “maski,” meaning medicine, may have inspired Dr. Thompson.  Moxie was so popular that it became part of the President’s English, meaning energy or courage.  Until the 1920’s, Moxie outsold Coca-Cola, but vacillating sugar prices, changing tastes, and the Great Depression all cut in to the market for Moxie.  Moxie continues today as America’s “oldest continually sold commercially marketed carbonated drink.”  The rights to Moxie are owned by the Armstrong family of Monarch Beverages, Atlanta, Georgia (which also owns rights to Dad’s Root Beer).  Sales of Moxie are concentrated in New England, particularly Maine.  Look for the distinctive orange label!
Moxie was originally made with bitter gentian root, cinchona, sassafras [Sassafras albidum (Nutt.) Nees], and wintergreen (Gaultheria procumbens L.), but since the FDA banned sassafras in 1960, it has been eliminated from the formula.  Presidents Theodore Roosevelt and Calvin Coolidge were some the most famous advocates of Moxie.  The original posters had advertising slogans that encouraged “LEARN to Drink Moxie.”  Free Moxie candy was even distributed to encourage consumption of the beverage.

Angostura

Herbal sleuthing isn’t just for China Bayles, in fact the more herb enthusiasts we meet, the more we realize that most of us have an investigative nature.  After all, we have the nose in common—following a scent in one way or another.
Angostura Bitters has been a recent case and we had to put on our detective hats more than once to solve the mystery of just which member of the Gentianaceae is used in this secret formula.  Why we even had to pull out our magnifying glasses à la Sherlock Holmes just to read the label on the bottle!  Extracting information on the extracts proved to be another dead-end.

Starting at the source, upon first inquiry at Angostura International in New Jersey, the secretary transferred Susan to the vice president of the company, Jerry Bongiovanni.  Jerry answered a few of her questions, and gave her some history, but he couldn’t answer our burning botanical questions, especially since the recipe for Angostura bitters is secret, and so he suggested that Susan call Trinidad, which is where bitters are produced.  He did however give Susan a few tips on how he and his family use bitters, which we found fascinating.  Number one use, Jerry’s favorite is on top of vanilla ice cream!  Susan noted this suggestion with some skepticism and queried further.  His son who is a chef uses it in diet sodas to mask the Nutrasweet (aspartame) flavor and aftertaste.  His daughter who has an intolerance for highly acid food, puts a few drops of bitters in her orange juice.  A good detective saves every clue—we filed every morsel of this culinary data—and savored it later on.

Susan called Trinidad and asked for publicity as per instructed; she believes she baffled them.  After some determination Susan was turned over to the laboratory.  It seemed like everyone that she spoke to was guarded, not forthcoming with information.  Might they think she was on some sort of espionage mission?  One of the chemists told her to please FAX her questions to him and he would see to it that they would be answered, if possible (by the way his favorite use of bitters was on vanilla ice cream too).
So Susan sent her FAX—a  list of thirteen questions—along with a letter of intent and a statement that she wasn’t after their secret formula.  She understands proprietary rights, she just wanted some facts.

Chief chemist Vidia Doodnath replied to her FAX with five answers.  Approximately 160,000 cases of Angostura bitters are bottled annually.  Gentian root is obtained from Europe.  There have been slight modifications in the original recipe used.  The extracted flavors are left to stand for more than three months before further processing.  This process goes on throughout the year.  The manufacture of bitters was started in Trinidad when Dr. Seigert had to leave Venezuela because of the civil war there.  Susan also requested and was given permission to reprint the label from the Angostura bitters bottle, and Sra. Doodnath FAX’d copies of both the local label from Trinidad and the USA label to her.

However, Susan’s leading question, which she asked back in New Jersey and to the West Indies, “Was the gentian used in their product Gentiana lutea?” was not answered. From our research in all of our herbal texts, plant sources, and cookbooks, as well as the public library system we found that there are about 400 species of gentian.  All of the material suggested that G. lutea was the herb we were after, but Angostura International wouldn’t confirm this.  As Susan explained in her letter of intent, she was writing this article for an herb magazine and needed plant specifics—she had to persist in finding the facts.

Susan was lamenting about this elusive information to an herbal cohort of ours, who just happened to have been an investigative reporter early in his life.  You tell this guy “No” or “You can’t” and he’s on the case like a bloodhound.  His voice became excited and he started giving me all kinds of advice on how to sniff out sources and find leads.  In delving further into the literature, we found that the suspected G. lutea was indeed the species used in making bitters.

Angostura was also the name of a city in Venezuela, which was renamed Ciudad Bolivar in 1846.  Dr. Johann G.B. Siegert was a young army surgeon when he went to Venezuela and was appointed Surgeon General of the military hospital in Guyana by Simon Bolivar.  It was there, after four years of research and experiments with the tropical herbs of his new country, that he developed the formula for bitters in 1824.  Known then as Dr. Siegert’s aromatic bitters, as it became more widely recognized, he renamed it Angostura aromatic bitters after the town in which he lived.

Angostura is also the name of a wild tree from Venezuela, sometimes called cusparia, and a tincture made from the bark is used as a bitter tonic, an antidiarrheal and febrifuge. Angostura bitters are made without any angostura bark whatsoever.

The formula for Dr. Siegert’s Angostura bitters has been kept a secret, and how it works, the company claims, is a mystery.  The bitter flavor is derived from gentian root and other extracts.  One of our published sources reports that some of the principal flavoring ingredients are cinnamon, clove, lemon and bitter orange peel, galangal, ginger root, and tonka beans.  These extracts when combined with distilled water, alcohol, and lots of sugar help to tame the bitterness of the gentian root.

Bitter Gentian

The stereotypical gentian is a rather small alpine with a bell-shaped blue flower and rather small, linear leaves.  Bitter or yellow gentian, Gentiana lutea L., in contrast, has yellow flowers with petals cut to the base; the leaves are ribbed, large and strap-like; and it grows to over 6 feet when blooming.  At the table of polite, sophisticated gentians, bitter gentian is that rather coarse buffoon from the country!

In spite of the coarseness of bitter gentian, we value it for its roots, which are loaded with seco-iridoids.  The bitterness of these compounds is defined as the reciprocal value of the dilution of an extract still found bitter.  The principal bitter compound is amarogentin (bitterness 58,000,000), but the roots also contain gentiopicriside (bitterness 12,000).  Gentian root extract is considered GRAS (Generally Recognized As Safe) at 71.80 ppm in nonalcoholic beverages to 199.2 ppm in alcoholic beverages.
Bitter gentian is harvested from wild plants in France, Spain and the Balkans.  Small-scale plantations also exist in France and Germany (where it is protected).  Little has been published on the cultivation of bitter gentian, but Bartlett writes in Gentians of 1981: “Moist meadows and mountain slopes form this plant’s natural habitat, particularly non-calcareous and unmanured soils.  In the garden it grows best in deep, moist, well-drained borders—it is too large for the rock garden.  Like other moist meadow plants it requires full sun to survive.  Propagation by seed is best, as the large, deep roots do not divide or transplant well.”  About three years are required from seed to flowering size, wherein the roots contain 0.05-0.33% amarogentin.  Grieve writes in A Modern Herbal in 1967: “The rhizome and the roots, collected in autumn, and dried.  When fresh, they are yellowish-white externally, but gradually become darker by slow drying.  Slow drying is employed to prevent deterioration in colour and to improve the aroma.  Occasionally the roots are longitudinally sliced and quickly dried, the drug being then pale in colour and unusually bitter in taste, but this variety is not official.”

To Bitter or Not to Bitter?

Bitters are an acquired taste, but so is a preference for Guinness Irish Stout beer!  The use of bitters to promote digestive health dates back over 2000 years to the Greek physician Dioscorides, and perhaps even further.  A group in France lead by Claude-Alain Calliste has found that  that bitter gentian extract shows strong hydroxyl scavenging activity in vitro.  Another group in Japan lead by Kyoko Isiguro found that gentiopicroside displays some anti-leukemia activity in mice and inhibits the growth of Staphyllococcus aureus.  Quassia extracts exhibit both antiviral and antileukemic activity.  Cinchona extracts have some antibacterial, antifungal, and anti-tumor activity.  The alkaloids from angostura bark also display activity against Mycobacterium tuberculosis.

In the U.S., colorectal cancers are the fourth most commonly diagnosed cancers and rank second among cancer deaths.  It is hoped that further research will shed light on whether bitters may help in lowering this statistic!

Recipes

by Susan Belsinger

All of this fact-finding began because I like bitters and I use them in cooking on a regular basis.  I feel that bitters enhance the flavors of certain foods.  Many years ago, I took a cooking class with the French chef and cookbook author Madelaine Kamman.  Along with her kitchen politics, Madelaine gave us a tidbit of advice that I have put in many a pot.  Madelaine tasted the soup that she was cooking, held up a little bottle of Angostura bitters and said something to the effect of, “If what you are cooking tastes like it needs a little something else, add some of these.”  Following her recommendation, I went out and bought a bottle of bitters and has been enjoying them ever since.

Nonetheless, the suggestion of sprinkling Angostura bitters on our ice cream did raise my eyebrow, but hey, for the sake of research I was willing to experiment.  Three drops of bitters on one scoop of vanilla ice cream.   Hmmm, I could barely taste them and what was that flavor reminding us of?  A few more dashes and we surmised that the taste was vaguely reminiscent of eggnog.  How could that be?  I found that we needed a drop for each bite to be sure of what we were tasting—well why not?  Brandy has a harshness like bitters, though not as strong, there are spices in eggnog and spice extracts in the Angostura.  I concluded that this was indeed a good flavor combination, bitter and sweet; and I would recommend trying this experiment.

The reason that the ice cream/ bitters combination works is because one is sweet and the other is bitter, and these opposites compliment one another.  Bitterness is a large part of taste, but our bitter tastebuds are underdeveloped.  On our tongues, we have the sensory traits for tasting sweet, sour, salt, and bitter.  Most of us have overdeveloped our tastes for sweet and salt, we use and enjoy some sour, but use very little bitter.  By adding bitter and/or sour tastes to a dish or menu, your palate will be better balanced.  This will give you new taste sensations, stimulate your palate and appetite, as well as give you a new awareness of flavor.
Take coleslaw for example—it is an American culinary institution—and it covers all four taste sensations.  Cabbage, carrots, and sometimes sugar give sweetness, sour is introduced by vinegar, salt is added to the cabbage and the dressing, and bitter is provided by a little grated onion, celery seed, and it is also present in the paprika, which is both sweet and bitter; a delicious blending of all four elements of taste.  I usually add a few dashes of bitters to the dressing for coleslaw.  Bitters can actually “bring out” the flavors in a dish.

I find when a sauce, soup, dressing, or a pot of beans need “a little something”, a few drops of bitters usually does the trick, but too much is reminiscent of cough syrup.  Since bitters are a strong flavoring agent, you might want to use just a dash or two to begin with.  A teaspoon will give you a strong flavor—so don’t use too much—you can always add more.  I especially like the taste of bitters in beans; I rarely make a pot without adding bitters and they always go in bean soup.  Soups and stews improve in flavor when bitters are added towards the end of cooking.  The aromatic properties of bitters enhance dressings, sauces, and dips, especially those that are mayonnaise and dairy-based.   Deviled eggs, egg, potato, chicken, or tuna salad, bean or vegetable dips with sour cream, herb or vegetable cream cheese spreads, white or cheese sauces, and marinades are all enhanced by a few dashes of bitters.

These aromatic bitters are well-known to bartenders throughout the world, since they are used to mellow or add tang to the Manhattan, Old-Fashioned, many aperitifs and cocktails, especially rum drinks.  A few dashes of bitters in soda or seltzer water quenches the thirst and improves the appetite.  Bitters are being used more and more in the food industry to add flavor to foods.  They are being used in soups, sauces, gravies, puddings, dairy products, and baked goods.

In my investigative mode, I’ve tried bitters on ice cream (best on vanilla), in my orange juice, pineapple juice, tomato juice, lemonade, beer, tomato sauce, tomato soup, gazpacho, potato soup, and straight off the palm of my hand.  I liked them all.  Tasting it straight, upon first split second of taste the Angostura bitters taste sweet, before the bitter takes over.  I’ve actually come to enjoy about six to eight drops in soda water over ice for a drink to quench the thirst.  I also drink this quite often in the evening (without the ice) as a nightcap especially if I have eaten late, or too much.  Here are a few old tried and true recipes using bitters and a few new ones inspired by my recent findings.  I hope that I have tantalized your tastebuds so that you’ll try taking the bitter with the sweet.

Rupert’s Rum Punch

When I visited Jamaica many years ago, I stayed at a memorable place called Scotch on the Rocks.  The house came with a cook named Wilby, and her husband took care of the garden and made a batch of this rum punch everyday.  While teaching me how to prepare this libation, he told me that this is a medicinal drink and that using the bitters would prevent a hangover.  So far it has worked.  Using Wray & Nephew 126 Overproof rum gives this drink a special flavor.  It is unlike any rum that I have ever tasted.  It is worthwhile to seek it out–I have my local liquor store order it for me. You can substitute any other overproof rum or even a dark rum of good quality.  At first taste the bitters seem heavy, but the flavors will mellow on the palate after a few sips; if you are new to bitters, perhaps you should use about half the amount called for.  You can always add a few more drops.  You can use orange juice and limeade made from frozen concentrate, but it won’t have the same fresh taste.

Makes 6 to 8 drinks
2 1/2 cups fresh squeezed orange juice
2 1/2 cups fresh limeade
1 1/4 cups overproof rum
1/4 cup Grenadine
20 to 24 shakes Angostura bitters
Halved lime slices
Ice cubes
Soda water, optional

In a large pitcher, combine the orange juice, limeade, rum, and Grenadine and stir well.  Shake in the lesser amount of bitters, stir well and taste.  Add the rest of the bitters if desired.  Refrigerate the punch until ready to serve.  It can be made in the morning and refrigerated all day.

Fill pretty glasses with ice, pour the rum punch over the ice and garnish the glass with a slice of lime.  Add a splash of soda water to each glass, if desired, and stir.  Serve immediately and think of the sun setting over the Caribbean.

Quick Black Beans

These beans are good to prepare when you are hungry and don’t have a lot of time.  Serve them as a side dish, over nachos, or roll them up in soft tacos or burritos with some grated cheddar.

Serves 4

15 ounce can of black beans or 2 cups cooked black beans with some liquid
2 to 3 teaspoons olive or vegetable oil
1/3 cup chopped red or yellow onion
2 to 3 serranos or jalapeños, stemmed, seeded, and minced
1 large clove garlic, minced
1/2 teaspoon cumin seed, toasted and ground
About 6 to 8 dashes Angostura bitters

Heat the oil in a sauté pan over medium heat and sauté the onion and chiles for 2 to 3 minutes.  Add the garlic, stir and cook for another minute.  Add the beans, cumin, and the smaller amount of bitters and stir.  Bring to a simmer, reduce heat and cook for 3 to 5 minutes.  Taste for seasoning; add a few more dashes of bitters or a little salt, if necessary.

Sesame Garlic Twists

These tasty twists disappear quickly, so make a double batch if you are having a crowd.  Serve them as an appetizer with cocktails or as an accompaniment to soup or salad, or just as a snack.

Serves 4; makes about 30 twists

1 cup unbleached flour
1/2 cup whole-wheat flour
1/2 teaspoon salt
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup cold water
1 large clove garlic
1 tablespoon sesame seeds
2 tablespoons unsalted butter, melted
1/2 teaspoon Angostura bitters
3/4 teaspoon Kosher salt

In a food processor, combine the unbleached and whole-wheat flours with the salt and pulse to mix.  Add the butter pieces and process until it is a coarse meal.  With the motor running, add the water and process until it just starts to come together.

Turn the dough out and knead until it comes together, gathering up all the little pieces.  Flatten the dough into a round and wrap in plastic; refrigerate for at least 30 minutes, or up to 24 hours.

Preheat oven to 400 F and lightly butter 2 baking sheets.

Remove the dough from the refrigerator; if it is hard let it stand at room temperature for a few minutes.  Lightly flour a work surface and roll the dough out with a rolling pin until it is less than 1/4-inch thick.

Press the garlic through a press onto the dough and spread it around evenly.  Sprinkle the dough with 2 teaspoons of the sesame seeds.  Fold half of the dough over the other half to form a semi-circle sandwiching the garlic and sesame seeds in between.  Roll the dough out until it is about 1/8-inch thick into a rectangle about 9 or 10 by 12-inches.

Add the remaining sesame seeds and the bitters to the melted butter and stir well.  Brush the butter mixture over the dough.  Sprinkle the kosher salt evenly over the dough.  Using a pizza cutter or a sharp knife, cut the dough into 1/4-inch strips, about 9 or 10-inches long.

As you transfer the strips to the baking sheets, hold them by each end and twist them a few times.  Place the twists on the baking sheets, pressing down each end so that they don’t untwist.

Bake the twists in the center of a hot oven for 15 minutes, changing racks halfway through baking.  Remove the twists from the oven when they are light golden brown and cool them on baking racks.
Serve warm or at room temperature.  Store the twists in tightly closed containers for a few days.

Three Bean Salad

This is a healthy, good-tasting salad to make all year round, but seems especially good in cold weather when we miss the fresh produce of summer. In season, use fresh green beans, but when they’re not available, make this with your home-canned beans or use frozen ones.

Serves 8

About 1 pound topped and tailed green beans, cut into 1 1/2-inch lengths
10 ounce can chickpeas or 1 1/2 cups cooked chickpeas
10 ounce can kidney beans or 1 1/2 cups cooked kidney beans
1/4 cup thinly sliced sweet onion
1/4 cup olive oil
2 to 3 tablespoons balsamic vinegar
Salt and freshly ground pepper
1 teaspoon sugar
1 to 2 cloves garlic, minced
1 teaspoon minced fresh savory, or 1/2 teaspoon dried savory, crumbled
About 5 dashes (3/4 teaspoon) Angostura bitters

Cook the green beans in lightly salted boiling water until crisp tender; about 3 to 6 minutes depending on the beans.  Drain them.  Rinse and drain the chickpeas and kidney beans if they are canned, drain them otherwise.  Combine all of the beans in a bowl, add the onion and toss well.

In a small bowl, make the vinaigrette.  Combine the oil, vinegar, salt, pepper, sugar, garlic, savory, and bitters and stir well with a fork.  Pour the dressing over the beans and toss them well.  Taste for seasoning and adjust with a little more vinegar, bitters, salt, or pepper.

The salad can be served immediately, but it is best if allowed to stand at room temperature for 30 to 60 minutes.  After this time stir and taste for seasoning.  If prepared ahead, refrigerate and allow to come to cool room temperature before serving.

Cole Slaw with Bitters

There is nothing better to accompany a bowl of baked beans and hot corn bread, than a creamy, yet tangy slaw.  Use a small, firm, fresh cabbage to make this tasty salad, bitters give a whole new taste to slaw.

About 1 1/4 pound cabbage, cored and thinly shredded
2 medium carrots, grated
1/2 red bell pepper, stemmed, seeded, and cut into very thin strips about 1-inch long
Salt
1/4 cup chopped onion
2 tablespoons fresh dill leaves
2/3 cup mayonnaise
1/3 cup sour half-and-half or sour cream
1/3 cup nonfat yogurt
1 tablespoon Dijon-style mustard
1/2 teaspoon paprika
6 dashes Angostura bitters
1 to 2 teaspoons sugar
About 1 tablespoon rice wine, white wine, or herb vinegar

In a large bowl, combine the cabbage, carrots, and bell pepper; sprinkle lightly with salt and toss well.

In the blender or food processor, combine the onion, dill, mayonnaise, sour half-and-half, yogurt, mustard, paprika, bitters, and sugar and process until smooth.

Pour the dressing over the vegetables and toss well.  You can taste for seasoning at this point, but it is best to refrigerate for at least an hour and then taste for seasoning.

Refrigerate the slaw for at least an hour before serving; it can be made in advance.  Taste for seasoning and adjust with salt, mayonnaise, paprika, sugar or vinegar.  Let stand at room temperature for 5 to 10 minutes before serving.

Vanilla Flan with Bitters

I was inspired to make this vanilla-scented flan with bitters, after I tasted vanilla ice cream with Angostura bitters sprinkled on top.  I found it to be a pleasant flavor combination.  This smooth flan is complimented by the bittersweet caramel.  Making caramel is quite a simple process, but you need to take care when working with hot caramel because it can stick and burn.

Serves 8
1 1/2 cups sugar
2 1/2 cups milk
5 large eggs or 4 extra-large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 teaspoons Angostura bitters
Pinch salt

Preheat oven to 325 degrees.  Place 8 ramekins or custard cups in a pan large enough to hold them.
Melt 1 cup of the sugar in a heavy-bottomed, nonreactive saucepan over medium heat.  With a wooden spoon, stir until the sugar has no lumps and it is a pale amber color.

The caramel will continue to cook in the pan for another minute, so remove the pan from heat, place the pan in the sink, and stir for about 30 seconds. When liquid is added to hot caramel it will foam up, so carefully stir in 1/4 teaspoon of the bitters.
Immediately, and with care, begin to pour the caramel into the molds, one at a time, swirling the caramel around the sides and bottom.  You must work quickly because the caramel hardens fast.

Pour the milk into a nonreactive saucepan and heat over medium heat until hot, but do not scald or boil.  Remove from heat and add the remaining 1/2 cup sugar and whisk to dissolve.  In a small bowl, beat the eggs and add about a cup of the hot milk to the eggs, whisking well.  Add the egg mixture to the hot milk and whisk well.  Stir in the vanilla, remaining bitters, and salt.

Pour the flan mixture into the prepared molds and place them in the pan that will hold them.  Pour enough hot water in the pan so that it is at least an inch deep.  Bake for about 40 minutes, or until a knife inserted in the center comes out clean.
Remove the flan from the hot water to cool on racks.  When room temperature, refrigerate for at least 2 to 3 hours, until well chilled.

When ready to serve, run a knife around the edge of the molds and invert onto individual serving plates.  If the flan is not letting go of the mold, let it sit out for a few minutes, or you can hold the mold in warm water for 30 to 60 seconds.

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One of the more annoying of the canyon bugs is a variety of assassin bug commonly called the cone-nosed kissing beetle. These little blood-sucking creatures are silent, and it doesn’t hurt when they bite you, at least not at first. Usually by the time you notice the bite, the bug has bitten you several times and then wandered off to find more victims.

In about ten minutes though, you’ll know you were bitten by the insane, mind consuming itc accompanied by a sense of numbness and pain that starts to spread from the bite site outwards, often affecting a large majority of the body. Not only that, it can last for days (usually about 48 hours). Allergic reactions are possible but rare, even in people sensitive to other bug bites or stings. Not so much fun. I’d discovered some time ago that using Larrea topically greatly reduced the duration of symptoms from 48 hours to more like 4 hours, much better.

But then one day I couldn’t find my Larrea after Wolf got bit. I was pulling my little wooden chest of tinctures apart in panic as the pain and itching rapidly spread from his toe to his calf. Finally, I gave up on finding the Larrea and grabbed the Peach (Prunus persica) twig/flower tincture. I knew it worked on many hyperimmune situations as well as in lots of bug bites but didn’t know how it would work. After smearing the tincture all over the bite site and giving a 1/3 of a dropper internally I waited to see if anything would happen or if the venom would continue on its merry way.

In about ten minutes I asked him how it was doing. He looked up from his work, peered down at his foot and looked rather incredulous. It had evidently receded back down just into the toes. In fifteen more minutes, it was gone except a linger sense of numbness that cleared up in about three hours. I thought maybe it was a fluke, but we’ve repeated the results a couple more times now. One application and quick resolution. Very impressive.

One day not long ago I found myself using Peach in the morning to calm my nerves, Peach in the afternoon for a venomous insect and Peach in the evening for mild altitude sickness in a pregnant guest, all with great results. A very very useful little plant.

As an aside on those bad little bugs, the most dangerous part of them is not the bite but the fact that they sometimes carry a parasite that can result in Chagas disease, an potentially deadly form of Sleeping Sickness in the Americas. To help avoid contracting the parasite, be sure to wash your hands after touching them (and keep your hands away from your mouth, eyes and other mucus membranes in the meantimes) and try to catch the bug at once so it doesn’t have a chance to excrete on or near the wound it’s just inflicted upon you (you know how parasites love feces). And now that I’ve freaked you out good and proper, I’ll tell you I had rattlesnake for supper last night too.

~More lovely Peach Pics from Wikipedia until I take my own~