Parsley

Parsley
(Petroselinum crispum, Petroselimum saltivum)

Folk Names: Devil's Oatmeal, Percely, Persil, Petersilie, Petroselinum, Rock Parsley
Gender: Masculine
Planet: Mercury
Element: Air
Deity: Persephone
Powers: Lust, Protection, Purification
Magical Uses: When eaten, parsley provokes lust and promotes fertility, but if you are in love don't eat parsley - you'll cut your love as well.
   Though the plant has associations with death and is often regarded as evil, the Romans tucked a sprig parsley into their togas every morning for protection. It is also placed on plates of food to guard it from contamination.
   Parsley is also used in purification baths, and those to stop all misfortune. A wreath of parsley worn on the head prevents (or delays) inebriation.
[From: "Cunningham's Encyclopedia of Magical Herbs"]

Parsley

   Parsley is another useful herb which has a history of being associated with Witchcraft. Like others this association it is said that where Parsley grows a woman rules. Folklore also says that it is bad luck to give or receive it, that only the wicked can grow it, and that in order for it to flourish it must be planted by a woman (sometimes you wonder about this lore).  Whatever is said, though, Parsley is almost invaluable in cooking, medicinal herbalism and in magical work.

    Parsley adds flavor to all kinds of foods and is excellent for the stomach and digestion. It is rich in vitamins A, B and C and counter strongs tasting foods, removing traces of even raw onion and garlic from the breath. A strong tea cleanses the blood and can help to regulate the kidneys, as well as being beneficial in cases of rheumatism. The roots of Parsley can be eaten as a vegetable. Moistioned leaves placed over the eyes soothe and ease itchiness, or can be rubbed into insect bites and stings. An infusion of parsley is said to lighten the skin and remove freckles. It is even said that floating parsley on the garden pond helps to keep the fish healthy.

   Parsley is used in baths for purification and protectioin prior to Ritual. It can be eaten in rituals to promote fertility and lust and it is said that when a woman seeks ot be pregnant she should sow Parsley seed and pick the resultant crop, although she should not eat it. Parsley should always be picked and not cut, lest you cut your love and your luck.
[From: "The Real Witches' Year" by Kate West]

Petroselinum, the specific name of the Parsley, from which our English name is derived, is of classic origin, and is said to have been assigned to it by Dioscorides. The Ancients distinguished between two plants Selinon, one being the Celery (Apium graveolens) and called heleioselinon - i.e. 'Marsh selinon,' and the other - our parsley - Oreoselinon, 'Mountain selinon'; or petroselinum, signifying 'Rock selinon.' This last name in the Middle Ages became corrupted into Petrocilium - this was anglicized into Petersylinge, Persele, Persely and finally Parsley.


There is an old superstition against transplanting parsley plants. The herb is said to have been dedicated to Persephone and to funeral rites by the Greeks. It was afterwards consecrated to St. Peter in his character of successor to Charon.

In the sixteenth century, Parsley was known as A. hortense, but herbalists retained the official name petroselinum. Linnaeus in 1764 named it A. petroselinum, but it is now assigned to the genus Carum.

The Greeks held Parsley in high esteem, crowning the victors with chaplets of Parsley at the Isthmian games, and making with it wreaths for adorning the tombs of their dead. The herb was never brought to table of old, being held sacred to oblivion and to the dead. It was reputed to have sprung from the blood of a Greek hero, Archemorus, the forerunner of death, and Homer relates that chariot horses were fed by warriors with the leaves. Greek gardens were often bordered with Parsley and Rue.

Turner says, 'if parsley is thrown into fishponds it will heal the sick fishes therein.'

The plant is said to be fatal to small birds and a deadly poison to parrots, also very injurious to fowls, but hares and rabbits will come from a great distance to seek for it, so that it is scarcely possible to preserve it in gardens to which they have access. Sheep are also fond of it, and it is said to be a sovereign remedy to preserve them from footrot, provided it be given them in sufficient quantities.

Cultivation---Parsley requires an ordinary, good well-worked soil, but a moist one and a partially-shaded position is best. A little soot may be added to the soil.


The seed may be sown in drills, or broadcast, or, if only to be used for culinary purposes, as edging, or between dwarf or shortlived crops.

For a continuous supply, three sowings should be made: as early in February as the weather permits, in April or early in May, and in July and early August - the last being for the winter supply, in a sheltered position, with a southern exposure. Sow in February for the summer crop and for drying purposes. Seed sown then, however, takes several weeks to germinate, often as much as a full month. The principal sowing is generally done in April; it then germinates more quickly and provides useful material for cutting throughout the summer. A mid-August sowing will furnish good plants for placing in the cold frames for winter use.

An even broadcast sowing is preferable, if the ground is in the condition to be trodden which appears to fix the seed in its place, and after raking leaves a firm even surface.

The seed should be but slightly covered, not more than 1/2 inch deep and thinly distributed; if in drills, these should be 1 foot apart.

It is not necessary, however (though usual), to sow the seed where the plants are to be grown, as when large enough, the seedlings can be pricked out into rows.

When the seedlings are well out of the ground - about an inch high - adequate thinning is imperative, as the plants dislike being cramped, and about 8 inches from plant to plant must be allowed: a well-grown plant will cover nearly a square foot of ground.

The rows should be liberally watered in dry weather; a sheltered position is preferred, as the plants are liable to become burnt up in very hot and dry summers. The rows should be kept clean of weeds, and frequent dressings may be applied with advantage.

If the growth becomes coarse in the summer, cut off all the leaves and water well. This will induce a new growth of fine leaves, and may always be done when the plants have grown to a good size, as it encourages a stocky growth.

Soon after the old or last year's plants begin to grow again in the spring, they run to flower, but if the flower stems are promptly removed, and the plants top dressed and watered, they will remain productive for some time longer. Renew the beds every two years, as the plant dies down at the end of the second season.

When sowing Parsley to stand the winter, a plain-leaved variety will often be found superior to the curled or mossy sorts, which are, perhaps, handsomer, but the leaves retain both snow and rain, and when frost follows, the plants soon succumb. A plainleaved Parsley is far hardier, and will survive even a severe winter and is equally good for cooking, though not so attractive for garnishing. Double the trouble is experienced in obtaining a supply of Parsley during the winter, when only the curled-leaved varieties are given.

Where curled Parsley is desired and is difficult to obtain, because there is no sufliciently sheltered spot in the garden for it, it may often be saved by placing a frame-light over the bed during severe weather to protect the plants, or they may be placed altogether in cold frames. Care must be taken with all Parsley plants grown thus in frames, to pick off all decaying leaves directly noticed, and the soil should be stirred occasionally with a pointed stick between the plants, to prevent its becoming sour. Abundance of air should be given on all favourable occasions, removing the light altogether on fine days.

From: 
http://www.botanical.com/botanical/mgmh/p/parsle09.html  

The following long article is one of the best I've read on parsley pertaining to all its benefits. It comes from this website: http://www.naturalhealthtechniques.com/Diet_Nutrition/ParsleyBenefits.htm  

Parsley:  One of the World's Seven Most Potent Disease-Fighting Spices    

Parsley (Petroselinum crispum), the world's most popular culinary herb is also known as “rock celery” and belongs to the Umbelliferae family of plants. Parsley is one of the world's seven most potent disease-fighting spices which also include Ginger, Oregano, Cinnamon, Turmeric, Sage, and Red chili peppers. Parsley grows in most climates and is readily available throughout the year. It is a biennial plant which means that it produces seeds during its second year of production and will reseed itself if you let it.

While parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that this vegetable has more uses than just being a decorative garnish that accompanies restaurant meals.

Parsley is native to the Mediterranean region of Southern Europe and has been cultivated for more than 2,000 years. It was originally used as a medicinal plant (see below) prior to being consumed as a food. Ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. While it is uncertain when and where parsley began to be consumed as a seasoning, historians think it may be sometime during the Middle Ages in Europe. Some historians credit Charlemagne with its popularization as he had it grown on his estates.

Parsley’s Many Therapeutic Health Benefits Include Its Use For:

· Anemia: Builds up the blood because it is high in iron. The high vitamin C content assists the absorption of iron.

· Antioxidant: Increases the anti-oxidant capacity of the blood.

· Bactericidal (kills bacteria)
Bad breath

Baldness: Believe it or not, men even scrubbed parsley onto their scalps to cure baldness—which doesn’t work.

Blood purifier
Blood vessel rejuvenation: Maintains elasticity of blood vessels, and helps to repair bruises.

Diarrhea is greatly helped by drinking parsley tea.

Digestion: Parsley is an excellent digestion restorative remedy. It improves the digestion of proteins and fats therefore promoting intestinal absorption, liver assimilation and storage. Because of its high enzyme content, parsley benefits digestive activity and elimination.

Dissolves cholesterol within the veins

Diuretic

Ear health: Treats deafness and ear infections.

Edema: Acts as a diuretic and blood vessel strengthener.

Fatigue: Parsley is high in iron so helps repair and provides components for better blood cells.

Gallstones: Helps dissolve them.
· Glandular support of the liver, spleen, kidneys and adrenal glands.
· Gout

Hormonal support: In women, parsley improves estrogen and nourishes and restores the blood of the uterus. Conditions like delayed menstruation, PMS, and the menopause (dry skin, irritability, depression and hair loss) can often improve.

Hormone balancing is achieved through the volatile fatty acids contained in parsley.

· Immune booster: The high vitamin C, beta carotene, B12, chlorophyll and essential fatty acid content render parsley an extraordinary immunity enhancing food. Parsley is an immune-enhancing multi-vitamin and mineral complex in green plant form and one of the most important herbs for providing vitamins to the body.

Inhibits tumor formation, particularly in the lungs.

Insect bites: Rub on to relieve the swelling and itch.

Jaundice

Kidneys: Parsley is effective for nearly all kidney and urinary complaints except severe kidney inflammation. It improves kidney activity and can help eliminate wastes from the blood and tissues of the kidneys. It prevents salt from being reabsorbed into the body tissues; thus parsley literally forces debris out of the kidneys, liver and bladder. It helps improve edema and general water retention, fatigue and scanty or painful urination.

Liver congestion: It enriches the liver and nourishes the blood. Parsley helps reduce liver congestion, clearing toxins and aiding rejuvenation.

Menstrual irregularity: Parsley helps to make the cycles regular by the presence of apiol which is a constituent of the female sex hormone estrogen.
Menstrual pain

Night blindness: Bad eyesight is a sign of Vitamin A deficiency.

Rheumatism

Spleen strengthening: The parsley root in particular strengthens the spleen, and can, therefore, treat malabsorption.

Stamina loss and low resistance to infection, point to a sluggish liver. This can manifest itself in blood deficiencies, fatigue, a pale complexion and poor nails, dizzy spells, anemia and mineral depletion.

Stomach problems

Strengthens loose teeth: In the Middle Ages parsley was used for many conditions including 'fastening teeth' (Scurvy, which is caused by a Vitamin C deficiency, makes the gums spongy and the teeth loose.)

Uterine tonic

Weight loss benefits from being a diuretic

Nutritional Benefits of Parsley:

Parsley is a nutrient powerhouse containing high levels of beta carotene, vitamin B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. Parsley is a moistening, nourishing, restoring, ‘warming’ food, pungent with a slightly bitter, salty flavor. It enhances and stimulates the energy of organs, improving their ability to assimilate and utilize nutrients.

Beta carotene is used for protein assimilation. This nutrient benefits the liver and protects the lungs and colon. Beta-carotene is converted by the body to vitamin A, a nutrient so important to a strong immune system that its nickname is the "anti-infective vitamin."

Chlorophyll Parsley is abundant in chlorophyll, thus purifying and inhibiting the spread of bacteria, fungi and other organisms. Chlorophyll from parsley is slightly anti-bacterial and anti-fungal which acts to enhance immune response and to relieve mucus congestion, sinusitis and other ‘damp’ conditions. Chlorophyll, high in oxygen, also suppresses viruses and helps the lungs to discharge residues from environmental pollution.

Essential Fatty Acids Parsley is a source of alpha-linolenic acid, an important essential fatty acid that is too frequently deficient in today’s diets.

Fluorine is an important nutritional component abundantly found in parsley. Fluorine has an entirely different molecular structure from chemically-produced fluoride. Tooth decay results from a shortage of fluorine, not fluoride. It is the combination of calcium and fluorine which creates a very hard protective surface on teeth and bones. Fluorine also protects the body from infectious invasion, germs and viruses.

Folic Acid, one of the most important B vitamins, but one of its most critical roles in relation to cardiovascular health is to convert homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels and increase the risk of heart attacks and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer-prevention in two areas of the body that contain rapidly dividing cells--the colon, and in women, the cervix.

Iron: The iron content of parsley is exceptional with 5.5mg per100g (4oz). A half-cup of fresh parsley or one tablespoon dried has about 10 percent of your iron daily requirements. Plus, parsley has the vitamin C your body needs to absorb that iron.

Protein: Parsley is made up of 20% protein. (About the same as mushrooms.)

Vitamin B12 Parsley contains traces of B12 producing compounds. Such compounds are needed for the formation of red blood cells and normal cell growth, important for fertility, pregnancy, immunity and the prevention of degenerative illness. The action of vitamin B12, however, is inhibited by birth control pills, antibiotics, intoxicants, stress, sluggish liver, and excess bacteria or parasites in the colon or digestive tracts. Parsley helps to counteract these inhibitors.

Vitamin K: Getting at least 100 micrograms of Vitamin K a day can drastically cut your risk of hip fracture. Vitamin K is necessary for bones to get the minerals they need to form properly. Parsley is loaded with vitamin K (180 mcg per 1/2 cup). Cooking parsley nearly doubles its Vitamin K.

Vitamin C: Parsley contains more vitamin C than any other standard culinary vegetable, with 166mg per 100g (4oz). This is three times as much as oranges. Flavonoids, which make up the Vitamin C molecule, maintain blood cell membranes, and act as an antioxidant helper.

Volatile oil components - including myristicin, limonene, eugenol, and alpha-thujene. Parsley's volatile oils, particularly myristicin, have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. It acts as an antioxidant that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators

Parsley also contains calcium (245mg per 100g), phosphorus, potassium (1000mg per 4 oz), manganese (2.7mg per 100g), inositol, and sulphur.

Many of my client’s test they would benefit greatly from eating parsley for all kinds of health problems.

How to Use Parsley:

Top off your sandwiches with it, include it in your salad greens, put it in Tabbouli or better yet, toss it into simmering soups, stews and sauces. We eat it raw in salads and those days when I can’t eat it raw, I often add a couple of parsley capsules to my nutritional supplements.

Parsley juice, as an herbal drink, is quite powerful and is usually taken in quantities of about 2 fl oz (50ml) three times a day and is best mixed with other juices. I noticed that it’s most effective to juice parsley in between other vegetables as the juice is heavy and thick and doesn’t move through some juicers very readily.

Types of Parsley:

The two most popular types of parsley are curly parsley and Italian flat leaf parsley. They are both related to celery. The Italian variety has a more fragrant and less bitter taste than the curly variety. There is also another type of parsley known as turnip-rooted (or Hamburg) that is cultivated for its roots, which resemble salsify and burdock. Chinese parsley, is actually cilantro.

How to Pick and Care for Parsley:

Whenever possible, choose fresh, dark green, organically grown parsley that looks fresh and crisp over the dried form of the herb since it is superior in flavor. Avoid bunches that have wilted or yellowed leaves indicating over-mature or damaged produce.

Parsley can be stored loosely wrapped in a damp cloth or plastic bag and refrigerated for up to a week. Wash just before using. If the parsley wilts, either sprinkle it lightly with some water or wash it without completely drying it before putting it back in the refrigerator.

The best way to clean it is just like you would spinach. Place it in a bowl of cold water and plunge it up and down like you would a toilet plunger. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

If you have excess flat-leaved parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. I pre-chop mine (both varieties) and place it on a cookie sheet on top of the refrigerator where it is warm. Stir it occasionally to allow consistent drying. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Some feel the curly leaved variety is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Bon Appétit!

The Healing Power of Herbal Teas

This morning I read a great article on the benefits of drinking herbal teas and I felt it was important to post about it here.

Here is the link to the article.
http://health.yahoo.com/experts/drmao/23753/the-healing-power-of-herbal-tea/


There are recipes for beneficial teas to drink for certain problems... and there is a very good explanation of how the various teas are processed -
black tea, green tea, etc. 

Jasmine

Jasmine
(Jasminum grandiflorum, J. officinale or
J. odoratissimum): J. Grandiflorum flower: G

Folk Names: Jessamine, Moonlight on the Grove, Peot's
Jassamine, Anbar, Yasmin
Gender: Feminine
Planet: Moon
Element: Water
Deity: Vishnu
Powers: Love, Money, Prophetic Dreams
Magical Uses: Dried jasmine flowers are added to sachets and other love mixtures. They will attract a spiritual (as opposed to a physical) love.
   The flowers will also draw wealth and money if carried, burned, or worn. Jasmine will also cause prophetic dreams if burned in the bedroom, and the flowers are smelled to induce sleep.
[From: Cunningham's Encyclopedia of Magical Herbs]

Jasmine is a plant which has many species providing flowers from winter to the summer. It is closely linked to the Goddess as Maiden and incenses made with Jasmine flowers should burnt in her honor.
Oil of Jasmine shuld be worn by the Priestess whenever she wishes to invoke the Goddess as Maiden and a few of the flowers can be added to a little mead to make a libration to the Goddess.
   The scent of Jasmine has long been associated with love and romance and a sachet made with Jamine, Rose and Gardenia flowers will, if carried close to the heart, draw a true love to you. Jasmine flowers can be burnt in the bedroom to induce sleep and bring prophetic dreams. Jasmine flowers collected at midnight on the Full Moon can be worn to attract money.
    Jasmine oil is psychologically healing, helping to reduce anxieties, stress, sadness, extreme moods and encouraging emotional expression. It can also help ward off colds if used in the bath as soon as the first signs are felt. A syrup made from Jasmine flowers and honey is also held to soothe coughs, although you might need asubstatntial quanity of flowrs to make even a small amount. An alternative is to make Jasmine-scented sugar by layering flowers with sugar in a jar, covering with a damp cloth and standing in a cool place for a few hours, before removing the flowers. However it is worth noting that the fruit of the Jasmine is poisonous!
[From: "The Real Witches' Year" by Kate West]

Jasmine is a well-know flower throughout the world. Belonging to the olive family Oleaceae, it represents the genus Jasminum.


Having about 200 species, the flower inhabits in the tropical and warm climate regions of the Europe, Asia, and Africa. These attractive blooms are worn by females in their hair in the regions of southern and southeast Asia.

Its stems are slender, trailing and green-colored. Jasmine’s deep-green leaves can be either evergreen or fall in autumn (it depends on the species).

The majority of the Jasmine species have white flowers with the size of about 1 inch. However one can come across jasmines in yellow color as well.

The blooming time of the plant is in such seasons as summer or spring. It usually flowers half a year after being planted.

Jasmines are widely used as the gardening flowers, house plants, and cut flowers. The flowers are highly appreciated for their fragrance. That is why a lot of their species are used in the manufacture of perfumes and incense. By the way, Jasmine flower buds are more fragrant than its blossoms.

Jasmine plants are known for their star-shaped white flowers that burst forth from pink buds blooming primarily in late winter to early spring. A tropical vine, jasmine is a favorite plant to grow with its delicate white flowers set against glossy green leaves and an intoxicating scent. With a few basic steps, you will find that jasmine plants are relatively easy to care for and will reward you for many years to come with their beauty.


Step 1

Keep your jasmine indoors from late fall through early spring. Indoor temperatures should be no more than 65 degrees F or it will not flower. Do not set your jasmine in direct sunlight while indoors. Little or no direct sunlight is needed to allow the plant to rest and get ready to bloom in late winter.

Step 2

Place your jasmine away from wood stoves, radiators and hot-air vents which can dry it out. To maintain the proper humidity, line a seed tray 3/4 full of pebbles and half full of water, then set your jasmine on top of the pebbles in the tray. Do not let the water touch the bottom of the jasmine pot or the soil will soak up the water. If the soil becomes soggy it can kill your plant. Another option is to run a humidifier next to your plant to make sure it is humid enough.

Step 3

Water your plant to keep the soil moist, but do not let it get too soggy. As a rule of thumb, water when the top 1/2 inch is dry to the touch. When your jasmine is outside for the summer, be sure the plant does not dry out, especially when the weather gets hotter and dryer.

Step 4

Place your Jasmine plant in direct sunlight for at least six hours daily after it has bloomed and expose to normal room temperatures to get it acclimated to being placed outside for the summer. Once the danger of frost has passed, set your plant outdoors, first placing it in a shady to partially shady location, then slowly introducing it to full sun. Your jasmine plant can spend the summer months outside until the first frost.

Step 5

Fertilize your jasmine every two to four weeks during the early spring through early fall. Use a high phosphorus water-soluble fertilizer, 15-30-15, to encourage blooming. Use about half the recommended amount; over-fertilizing can kill your plant.

Step 6

Prune your plant to control the shape and size, but do not prune after August when jasmine begins to set flower buds for next season. Simply pinch of the ends of the plant to help it maintain a bushy appearance.

Step 7

Keep your plant outside for four to five weeks once nighttime temperatures begin to drop to 40 to 50 degrees F in the early fall. Jasmine needs cooler nighttime temperatures and plenty of sunlight during the day to encourage formation of flower buds for the following season. Do not give your plant artificial lighting at this time.

Step 8

Bring indoors before the first frost and place in an area that has cool temperatures of no more than 65 degrees F and indirect light as discussed in steps 1 through 3.

http://www.gardenguides.com/92900-care-jasmine-flowers.html
 

Broom

Broom
(Cytisus scoparius) Poison

Folk Names: Banal. Basam, Besom, Bisom, Bizzon, Breeam, Broom Tops, Brum, Genista, Green Broom, Irish Broom, Irish Tops, Link, Scotch Broom, Hog Weed
Gender: Masculine
Planet: Mars
Element: Air
Powers: Purification, Protection, Wind, Spells, Divination
Magical Uses: Broom is used in purification and protection spells, and is hung in the home to keep evil out. Also, an infusion of broom sprinkled through the house exorcises poltergeists.
   Although the infusion was once used as a drink to increase psychic powers, this can be dangerous because the plant is slightly poisonour; crry instead for this purpose.
   To raise the winds, throw broom into the air while invoking the spirit of Air, preferably from a mountaintop. To calm the winds, burn broom and bury the ashes.
   If you do outdoor spells (which is the best place to perform magic) sweep the ground with broom prior to your workings, if it grows nearby.
[From: Cunningham's Encyclopedia of Magical Herbs]

  The various species of Broom are a group of evergreens, semi-evergreens, and deciduous shrubs in the subfamily Faboideae of the legume family Fabaceae , mainly in the three genera Chamaecytisus, Cytisus and Genista. These genera are all closely related and share similar characteristics of dense, slender green stems and very small leaves, which are adaptations to dry growing conditions. Most of the species have yellow flowers, but a few have white, orange, red, pink or purple flowers.

  The most widely familiar is common broom (Cytisus scoparius, syn. Sarothamnus scoparius), a native of northwestern Europe, where it is found in sunny sites, usually on dry, sandy soils. Like most brooms, it has apparently leafless stems that in spring and summer are covered in profuse golden-yellow flowers. In late summer, its peapod-like seed capsules burst open, often with an audible pop, spreading seed from the parent plant.  Brooms tolerate (and often thrive best in) poor soils and growing conditions. In cultivation they need little care, though they need good drainage and perform poorly on wet soils. They are widely used as ornamental landscape plants and also for wasteland
reclamation (e.g. mine tailings) and sand dune stabilising.   In some areas of North America, common broom, introduced as an ornamental plant, has become naturalised and an invasive weed due to its aggressive seed dispersal; it has proved very difficult to eradicate.  On the west coast of the United States, French broom (Genista monspessulana) and Spanish broom (Spartium junceum) are also considered noxious invasives, as they are quickly crowding out native vegetation, and grow most prolifically in the least accessible areas.

Cytisus scoparius, Common Broom. 1. Two-lipped calyx. 2. Broadly ovate vexillum or standard. 3. One of the alae or wings of the corolla. 4. Carina or keel. 5. Monadelphous stamens. 6. Hairy ovary with the long style, thickened upwards, and spirally curved. 7. Legume or pod.

Historical uses

The Plantagenet kings used common broom (known as "planta genista" in Latin) as an emblem and took their name from it. It was originally the emblem of Geoffrey of Anjou, father of Henry II of England. Wild broom is still common in dry habitats around Anjou, France.

Genista tinctoria (dyer's broom, also known as dyer's greenweed or dyer's greenwood), provides a useful yellow dye and was grown commercially for this purpose in parts of Britain into the early 19th century. Woollen cloth, mordanted with alum, was dyed yellow with dyer's greenweed, then dipped into a vat of blue dye (woad or, later, indigo) to produce the once-famous "Kendal Green" (largely superseded by the brighter "Saxon Green" in the 1770s). Kendal green is a local common name for the plant.

The flower buds and flowers of Cytisus scoparius have been used as a salad ingredient, raw or pickled, and were a popular ingredient for salmagundi or "grand sallet" during the 17th and 18th century.



Folklore and myth

In Welsh mythology, Blodeuwedd is the name of a woman made from the flowers of broom, meadowsweet and the oak by Math fab Mathonwy and Gwydion to be the wife of Lleu Llaw Gyffes. Her story is part of the Fourth Branch of the Mabinogi, the tale of Math son of Mathonwy.

A traditional rhyme from Sussex says: "Sweep the house with blossed broom in May/sweep the head of the household away." Despite this, it was also common to include a decorated bundle of broom at weddings. Ashes of broom were used to treat dropsy, while its strong smell was said to be able to tame wild horses and dogs.

This makes an interesting picture - snow on what looks like the first budding

flowers on a Broom plant.

PS: I want to add this postscript to this blog entry - yesterday - February 8th, I did a post entry in my Witch's Daily blog on making an Asperger using twigs and Broom was one of the types of twigs suggested to use. Reading about Broom's use as this I became curious about Broom's qualities and thus this post on it came to be here.  Being that Broom has protective qualities protection I am now convinced that I would seek out Broom to make one of these sprinkling devices for my rites.    S.

Bay

Bay
(Laurus nobilis)

Folk Names: Baie, Bay Laurel, Bay Tree, Daphne, Grecian Laurel, Laurier d'Apollon, Laurier Sauce, Lorbeer, Noble Laurel, Roman Laurel, Sweet Bay

Gender: Masculine
Planet: Sun
Element: Fire
Deities: Aesculapius, Apollo, Ceres, Faunus, Eros
Powers: Protection, Psychic Powers, Healing, PUrification, Strength
Ritual Uses: The ancient priestesses of Apollo chewed bay leaves to induce a prophetic state, and also inhaled their fumes. Bay leaves are used as decorations at Yule.
Magickal Uses: Bay is used in clairvoyance and wisdom brews, althought its taste is strong. Bay leaves are placed beneath the pillow to induce prophetic dreams, and are also burned to cause visions.
   It is a protection and purification herb par excellence and is worn as an amulet to ward off negativity and evil, burned or scattered during exorcism rituals, placed in the windows to protect against lightning, and hung up to prevent poltergeists from working any mischief in the house. A sprig of bay is used to sprinkle water during purification ceremonies, and the tree planted near the home protects its inhabitants against sickness. Bay leaves mixedwith sandalwood can be burned to remove curses and evil spells.
   To ensure that a love will stay, the couple should break off a twig from the tree, then break this in two, each keeping a half.
   Bay leaves give strength to those engaged in wrestling and athletic sports if worn at the time of competition.
   Wishes are written on bay leaves which are then burned to make them come true, and a bay leaf held in the mouth wards off bad luck.
[From: Cunningham's Encyclopedia of Magical Herbs]


Herbal Lore:


The official name for bay leaves, laurus nobilis suggests greatness. Laurus is the Latin word for Laurel tree (also known as the bay tree) and nobilis the word for "renowned." Indeed the leaves were a symbol of glory and reward. Throughout Greece and Rome, men and women wove wreaths to crown nobility and victors in battle. Scholars wore wreaths of bay leaves when they won academic honors. Additionally, Romans believed that the leaves could protect them from thunder and lightning as well as disease.

Today, in addition to being used in cuisines around the world, bay leaves have earned a reputation as an insect repellent and are sometimes placed in kitchen canisters to keep ants away.

Bay leaves have a sweet, mellow flavor that complements soups, stocks and marinades. The whole leaves are used to impart flavor but are usually removed from a dish after cooking as they are bitter and hard to chew.
Storage:


Wash bay leaves and gently pat dry with a paper towel. Wrap them in a dry paper towel, place in a plastic bag and freeze.

Herbal Chef Tips:


•Add a rubbed bay leaf to water when cooking beans, lentils, rice or other grains

•Include a rubbed bay leaf in spiced fruit punches

•Rub the skin and cavity of a chicken with prepared mustard, then tuck two bay leaves into the cavity before roasting
http://www.theherbalgarden.com/resources/herb_guide/BayLeaves.php
 
 

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Bay Leaf is generally associated with home cooking...as well as Greek athletes and Roman Emperors. But Bay Leaf also has many properties, which make it a useful herb for treating high blood sugar, migraine headaches, bacterial and fungal infections and gastric ulcers.

History and Uses:


The Bay tree is indigenous to Asia Minor, from whence it spread to the Mediterranean. The Greek word for laurel is dhafni, honoring the myth of the nymph Daphne, who was turned into a laurel tree by Gaea. Bay Leaf (or laurel) was famed in ancient Greece and Rome. Emperors, heroes, doctors and poets wore wreaths of laurel leaves; and triumphant athletes of ancient Greece were awarded laurel garlands for their exploits. Doctors wore crowns of Bay Leaf, due to the fact that the Greeks believed it was a cure for everything from indigestion to nightmares. Bay Leaves are still widely used throughout the world. It may be best known as a seasoning for soups, sauces and stews, and is an appropriate seasoning for fish, meat and poultry as well. Bay Leaf is often used as a garnish and a pickling spice. Grown successfully in Mediterranean climates, the Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow as high as sixty feet and may be harvested at any time. Bay Leaf has been used as an herbal remedy for headaches, as it contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay Leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels. Moreover, it has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties, and it is also considered an antifungal and antibacterial herb. Bay Leaf has also been used to treat rheumatism, amenorrhea and colic.



Recommended Dosage:

Take one (1) capsule, one (1) to two (2) times each day with water at mealtimes.

Contraindications:

Bay Leaf is not recommended for pregnant or nursing women, nor for those who are taking medication for diabetes. As a uterine stimulant, it has been called an abortifacient. Although an herb to calm the digestive tract, taken in large doses, Bay Leaf is considered an emetic that produces vomiting.


Disclaimer:


The information presented herein by Viable Herbal Solutions is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

http://www.viable-herbal.com/singles/herbs/s731.htm
 
Unless you've a decent amount of cooking experience, specifically in soups and stews, then you might have overlooked an important herb. The bay leaf, also known as bay laurel and sweet bay, is a flavorful herb used extensively to flavor soups and stews. A necessary staple of any well-stocked pantry or spice rack, bay leaves are often used in Mediterranean cuisine and are now commonly found everywhere, especially in North America.

There are two main types of bay leaves; the Mediterranean bay leaf (also known as the Turkish bay leaf), and the California bay leaf, which is somewhat stronger in flavor.

The Indian bay leaf is a misclassification. Possessing a mild cinnamon flavor and more akin to the herb Cassia, it is actually not a bay leaf at all, and is more commonly referred to as curry leaves.

Harvested from the bay laurel tree, dried bay leaves are usually added to soup stocks, stews, various meat and vegetable dishes, marinades, and several French dishes such as bouillabaisse. The flavor is slowly absorbed from the oils of the bay leaf during the cooking process, and then the bay leaves are removed, as they remain hard even during the cooking process and can cause you to choke.

Bay leaves can also be crumbled over salads or other dishes for a subtle flavor enhancement, but they can impart a sharp, bitter flavor to your meal if overused. Typically, only a half of a bay leaf need be used to flavor a meal that serves two.

Supermarkets will sometimes have fresh bay leaves available. Fresh or dried, you should look for bay leaves that are bright green in color. These will be the most flavorful. Bay leaves that are darker or faded will tend to be more bitter. Bay leaves can also be purchased in a powdered form.

Bay leaves also contain some healthful properties. Said to improve digestion, it can also be used as a local antiseptic. Herbalists use the bay leaf for several herbal remedies, including as a means to stimulate the appetite and to decrease excessive flatulence.
http://www.associatedcontent.com/article/131626/bay_leaves_culinary_uses_and_as_an.html

Bay


Family: Lauraceae Genus: Laurus Species: Nobilis

Also Known As: Sweet Bay, Green Bay, Laurel, Grecian or Roman Laurel

Rx: fresh leaves for wounds, infusion, tincture

Bay is not only used as a bug repellent, but has been known to soothe sore joints, treat infections, and when added to a bath may help with relaxation.
Warnings:External uses of bay should be avoided if you have sensitive skin as it may cause a rash.
http://www.witchway.net/herbal/herbal1.html


Container Grown Bay Laurel Plants:

Bay Laurel, also known as Sweet Bay is a culinary herb plant that makes a great addition to the kitchen garden and can easily be grown on a patio or deck.


Bay plants are very attractive with their waxy-looking olive green leaves, branches that can be trained to suit your taste, and flavorful leaves that will serve a valuable function as a versatile kitchen spice.
 
In its native Mediterranean climate Bay Laurel is an evergreen tree reaching heights of over forty feet. In Northern climates Sweet Bay will grow like a shrub or small plant and is normally maintained at about six feet in height. If your growing region experiences cold, freezing temperatures Bay plants should be grown in containers and moved indoors during the winter.


Visitors to the garden are often intrigued by the ornamental looking Sweet Bay herb plants that I grow in containers on the patio. They recognize the familiar look and shape of the plant’s leaves but often can’t quite place the glossy leaves growing on the plant rather than standing in the common McCormick spice jars.

To grow your own Bay Laurel purchase a six or eight inch tall starter plant from your local greenhouse or nursery in early spring. The plants are more expensive than the typical herb plant, but your investment will be returned in the form of loads of fresh Bay leaves from a plant that will survive over many seasons if properly maintained.
 
Caring for Sweet Bay Herb Plants
 
Plant your Bay Laurel herb in a twelve-inch wide container that has good drainage but is slow to dry out in hot weather. I like to grow Bay plants in glazed ceramic containers rather than clay pots for better moisture control. Sweet Bay is a slow grower and tolerates being slightly pot bound so you won’t need to transplant it to a larger container for at least several years.


Use a good quality potting soil and place a piece of screen or shards in the bottom of the container to allow the pot to drain easily. Sweet Bay plants don’t require much attention other than providing sufficient water, especially during hot weather. Also, don’t forget to feed the plant with an occasional dose of a balanced organic fertilizer.


Bay Laurel lends itself to pruning, training, growing as an espaliered plant, or even as a bonsai style herb plant. The plants will sometimes send up multiple shoots from the roots but I try to maintain a single main stem and prune the side shoots to encourage branching and bushier growth.
 
Growing Bay Laurel Plants Indoors:
 
Sweet Bay can withstand the heat of summer and will grow best when allowed to spend as much time outdoors as possible. Delay bringing your Bay Laurel inside until late fall but don’t subject the plants to any freezing weather conditions.


Once the plants are moved indoors stop applying fertilizer and cut back on the amount of water that you provide over the winter, but don’t let the container completely dry out. Place the Bay Laurel in a relatively cool, well lit area, or use a grow light bulb to supplement the amount of light that the herb plant receives.

In early spring gradually allow the Bay Laurel plants to acclimate to the outdoors in the same manner that you would harden off vegetable transplants. The hardening off process can be completed in a shorter timeframe than for vegetable seedlings, but the Bay plants will need sufficient time to adjust to the harsher outdoor growing conditions before they resume their life outdoors.
 
Harvesting and Cooking with Bay Leaves


To harvest leaves from your Sweet Bay plant cut the older leaves from the stem with a pair of scissors, or if you’re careful you can simply pull the leaves off of the stem by hand. The large, older Bay leaves are preferred for cooking because they will contain more of the plant’s essential oil and impart more flavor to your favorite recipes.

A single Bay Laurel plant can supply the family chef with more than enough fresh leaves to season meals for the entire year. Harvest the Bay leaves from the plant as they are needed in the kitchen or remove and dry the leaves for future uses.
 
Fresh Bay leaves will be stronger than the dried herb and if you keep a live Bay plant around there’s really no need to preserve the leaves or purchase the spice from your grocer. Bay Laurel leaves are commonly used to season and add flavor to soups, stews, pot roasts, and other slow cooking kitchen recipes. Remove the leaves before serving because the leaves are tough and may have sharp edges.
http://www.veggiegardeningtips.com/