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/
 
 

Rowan - Mountain Ash

Rowan
(Sorbus acuparia) Fruit: X - not recommended for internal use

Folk Names: Delight of the Eye, Mountain Ash, Quickbane, Ran Tree, Roden-Quicken, Roden-Quicken-Royan, Roynetree, Sorb Apple, Thor's Helper, Whitty, Wicken-Tree, Wiggin, Wiggy, Wilky, Wild Ash, Witchbane, Witchen, Witchwood

Gender: Masculine
Planet: Sun
Element: Fire
Deity: Thor
Powers: Psychic Powers, Healing, Power, Success, Protection

Magical Uses: Rowan wood, carried, increases psychic power, and the branches are often used in fashioning dowsing rods and magickal wands.
Add the leaves and berries to divination incenses as well as those designed to increase psychic powers.
   Carrying rowan berries (or the bark) aids in recuperation, and they are added to healing and health sachets and mixtures, as well as all power, success, and luck sachets.
   For centuries rowan has been used for portective purposes in Europe. Two twigs tied together with red thread to make a cross is an ago-old protectiveamulet.
   Cornish peasants carried these in their pockets, and Scottish Highlanders inserted them into the lining of their clothing.
   Walking sticks made of rowan wood are excellent tools for the person who roams woods and fields by night. Rowan carried on board ship will prevent its involvement in storms; kept in the house it guards against lightning strikes, and when planted on a grave Rowan keeps the deceased one from haunting the place.
  The rowan tree planted near the house protects it and its occupants and those rowans growing near stone circles are the most potent.
[From Cunningham's Encyclopedia of Magical Herbs]

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---Description---The Mountain Ash (Pyrus Aucuparia, Gaertn.) is not related to the true Ashes, but has derived its name from the similarity of the leaves.

In comparison to the true Ash, it is but a small tree, rarely more than 30 feet high. It belongs to the order Rosacece and is distinguished from its immediate relations the Pear, Crab Apple, White Beam and Wild Service Tree by its regularly pinnate, Ashlike leaves. It is generally distributed over the country in its wild state, but is also much cultivated as an ornamental tree.

All parts of the tree are astringent and may be used in tanning and dyeing black. When cut, the Mountain Ash yields poles and hoops for barrels.

Both the bark and fruit have medicinal properties.

The fruit is rather globose, with teeth at the apex and two to three seeded cells. They are used medicinally in either the fresh or the dried state.

---Constituents---The fruit contains tartaric acid before, citric and malic acids after ripening; two sugars, sorbin and sorbit, the latter after fermentation; parasorbic acid, which is aromatic and is converted into isomeric sorbic acid by heating under pressure with potassa; bitter, acrid and colouring matters. A crystalline saccharine principle, Sorbitol, which does not undergo the vinous fermentation, has also been found in the fruit.

The seeds contain 22 per cent. of fixed oil. It has been claimed that these seeds killed a child, apparently by prussic acid poisoning.

The bark has a soft, spongy, yellowishgrey outer layer and an inner thicker portion, with many layers of a light brown colour. It has a bitterish taste, but is odourless.

It is astringent and also yields amygdalin.

---Medicinal Action and Uses---In herbal medicine, a decoction of the bark is given for diarrhoea and used as a vaginal injection in leucorrhoea, etc.

The ripe berries furnish an acidulous and astringent gargle for sore throats and inflamed tonsils. For their anti-scorbutic properties, they have been used in scurvy. The astringent infusion is used as a remedy in haemorrhoids and strangury.

The fruit is a favourite food of birds. A delicious jelly is made from the berries, which is excellent with cold game or wild fowl, and a wholesome kind of perry or cider can also be made from them.

In Northern Europe they are dried for flour, and when fermented yield a strong spirit. The Welsh used to brew an ale from the berries, the secret of which is now lost .
[From: http://www.botanical.com/botanical/mgmh/a/ashmo076.html ]

Botany of the Rowan
Rowans are mostly small deciduous trees 10-20 m tall, though a few are shrubs. The leaves are arranged alternately, and are pinnate, with (7-)11-35 leaflets; a terminal leaflet is always present. The flowers are borne in dense corymbs; each flower is creamy white, and 5-10 mm across with five petals. The fruit is a small pome 4-8 mm diameter, bright orange or red in most species, but pink, yellow or white in some Asian species. The fruit are soft and juicy, which makes them a very good food for birds, particularly waxwings and thrushes, which then distribute the rowan seeds in their droppings.[1] Due to their small size the fruits are often referred to as berries, but a berry is a simple fruit produced from a single ovary, whereas a pome is an accessory fruit.


Rowan is used as a food plant by the larvae of some Lepidoptera species; see Lepidoptera that feed on Sorbus.

Mature European Rowan Tree: The best-known species is the European Rowan Sorbus aucuparia, a small tree typically 4-12 m tall growing in a variety of habitats throughout northern Europe and in mountains in southern Europe and southwest Asia. Its berries are a favourite food for many birds and are a traditional wild-collected food in Britain and Scandinavia. It is one of the hardiest European trees, occurring to 71° north in Vardø in Arctic Norway, and has also become widely naturalised in northern North America.

Rowan Flowers:  The greatest diversity of form as well as the largest number of species is in Asia, with very distinctive species such as Sargent's Rowan Sorbus sargentiana with large leaves 20-35 cm long and 15-20 cm broad and very large corymbs with 200-500 flowers, and at the other extreme, Small-leaf Rowan Sorbus microphylla with leaves 8-12 cm long and 2.5-3 cm broad. While most are trees, the Dwarf Rowan Sorbus reducta is a low shrub to 50 cm tall. Several of the Asian species are widely cultivated as ornamental trees.

North American native rowans include the American mountain-ash Sorbus americana and Showy mountain-ash Sorbus decora in the east and Sitka mountain-ash Sorbus sitchensis in the west.

For other Sorbus species, see whitebeam (Sorbus subgenus Aria) and the genus article Sorbus. Numerous hybrids, mostly behaving as true species reproducing by apomixis, occur between rowans and whitebeams; these are variably intermediate between their parents but generally more resemble whitebeams and are usually grouped with them
[From: http://en.wikipedia.org/wiki/Rowan ]


Rowan Berries as Food:

Rowan berries on Prince Edward Island.The berries of European Rowan (Sorbus aucuparia) can be made into a slightly bitter jelly which in Britain is traditionally eaten as an accompaniment to game, and into jams and other preserves, on their own, or with other fruits. The berries can also be a substitute for coffee beans, and have many uses in alcoholic beverages: to flavour liqueurs and cordials, to produce country wine, and to flavour ale.

Rowan cultivars with superior fruit for human food use are available but not common; mostly the fruits are gathered from wild trees growing on public lands.

Rowan berries contain sorbic acid, an acid that takes its name from the Latin name of the genus Sorbus. Raw berries also contain parasorbic acid (about 0.4%-0.7% in the European rowan[6]), which causes indigestion and can lead to kidney damage, but heat treatment (cooking, heat-drying etc.) and, to a lesser extent, freezing, neutralises it, by changing it to the benign sorbic acid. Luckily, they are also usually too astringent to be palatable when raw. Collecting them after first frost (or putting in the freezer) cuts down on the bitter taste as well.

Mythology and Folklore:
 
The European rowan (S. aucuparia) has a long tradition in European mythology and folklore. It was thought to be a magical tree and protection against malevolent beings. It was said in England that this was the tree on which the Devil hanged his mother.


The density of the rowan wood makes it very usable for walking sticks and magician's staves. This is why druid staffs, for example, have traditionally been made out of rowan wood, and its branches were often used in dowsing rods and magic wands. Rowan was carried on vessels to avoid storms, kept in houses to guard against lightning, and even planted on graves to keep the deceased from haunting. It was also used to protect one from witches. Often birds' droppings contain rowan seeds, and if such droppings land in a fork or hole where old leaves have accumulated on a larger tree, such as an oak or a maple, they may result in a rowan growing as an epiphyte on the larger tree. Such a rowan is called a "flying rowan" and was thought of as especially potent against witches and their magic, and as a counter-charm against sorcery. Rowan's alleged protection against enchantment made it perfect to be used in making rune staves (Murray, p. 26), for metal divining, and to protect cattle from harm by attaching sprigs to their sheds. Leaves and berries were added to divination incense for better scrying.

In Newfoundland, popular folklore maintains that a heavy crop of berries means a hard or difficult winter. Similarly, in Finland and Sweden, the number of berries on the trees was used as a predictor of the snow cover during winter. This is now considered mere superstition (however one can hear old men talk of it), as fruit production is related to weather conditions the previous summer, with warm, dry summers increasing the amount of stored sugars available for flower and fruit production; it has no predictive relationship to the weather of the next winter.  Contrary to the above, in Maalahti, Finland the opposite was thought. If there rowan flowers were plentiful then the rye harvest would also be plentiful. Similarly, if the rowan flowered twice in a year there would be many potatoes and many weddings that autumn. And in Sipoo people are noted as having said that winter began first when the waxwings (Bombycilla garrulus) had eaten the last of the rowan berries.

In Sweden it was also thought that if the rowan trees grew pale and lost color, the fall and winter would bring much illness.
[From: http://en.wikipedia.org/wiki/Rowan ]

Mystical Associations of the Rowan: 

  The rowan is sacred to the English goddess Brigantia and to Brigid, ancient must of the Irish Celts. From Brigid comes the divine inspiration behind poetry, music, and the arts. Rowan blossoms announces the annual return of the young goddess to the spring mountainsides and, when birds fill the rowan's branches with song after feasting on its fall berries, it is easy to understand why the Celts associated the rowan with divine inspiration and creative arts. One of the many poetic names the Celts had for rowan is 'delight of the eye'. The red and green contrast of the rowan tree's berries and leaves is thought to have been the inspiration behind the tartans of the Celtic clans.

   To the Celts, the rowan was a symbol of the hidden mysteries of nature and the quickening of the life force. A sacred and magical tree, rowan offered many kinds of protection against enchantment and illness, and it was considered unlucky to fell one. The rowan was associated with visions and portents, with vitality and reawakening, and with spiritual strength. The rowan is intimately associated with snakes and dragons and the tree was believed to protect earth energies in ley lines and standing stones. The Druids often planted rowans at places of worship and they used smoke from rowan fires to call up spirit guides and warriors. Rowan smoke was also traditionally used to foretell the future of lovers.
    In Wales, rowan was planted in churchyards to protect the spirits of the dead, while carrying two rowan twigs tied into a cross with red ribbon was said to offer protection from the dead at Samhain.
Boughs of rowan are still hung over stables and dairies in many parts of Britain to protect livestock from barrenness and harm. Rowan twigs, known as witch wands, are used for metal divining.
    The rowan has a special place in many mythologies. In Scandinavian and Irish myth, the first woman was born from a rowan tree. In Greek legend, the rowan itself was born from the blood and feathers of an eagle, which fell to the ground as the divine bird battled with demons to save the cup from which the gods drank nectar. The rowan's red berries and feathery leaves are a mark of the sacred eagle's spirit. Yule legends say that a star shone on the top of the rowan tree to herald the return of light and life to the world of darkness, just as a star was later said to have shone over the stable when Christ was born, to show where he was.
    In the Irish 'Romance of Fraoth,' the berries of the magical rowan were guarded by a dragon and contained the nourishment of nine meals. They could heal the wounded and add a year to a person's life. The Quickening Tree of Dubhous, another magical roway, had marvelous berries that could transform a one-hundred-year-old man into a youthful thirty-year-old.

  

How to Air-Dry Fresh Herbs

Learn how to air-dry fresh herbs from your garden or herbs from the market with these easy instructions.: Easy


Time Required: 2 weeks

Here's How:

Gently wash herbs and pat dry with paper towels.

Tie two to three stalks together.

Hang upside down in an airy, dry spot.

Herbs will dry in one to two weeks under favorable conditions.

When herbs are dry and crumbly, remove leaves from stems.

Crush leaves with a rolling pin or leave whole.

Pack in an airtight container or zip-top bag with air removed.

Use within 6 months.

Tips:

Pick best leaves just before herbs bloom.

Harvest in early morning as soon as dew has evaporated.

Herbs only hold their potency for about 6 months.

What You Need:

herbs
 
 

How to Grow Lavendar Indoors

This morning this interesting article was posted at Granny Moon's group EatYourWeeds@yahoogroups.com

Growing lavender indoors allows you to enjoy all the benefits of this beautiful, fragrant plant through the day. Lavender can be used as a culinary herb and as a crafting material. Lavender is also a decorative element, and when dried, it is a favorite in making potpourri that you can use or give away as gifts. Best of all, its lovely fragrance will last in your home as long as the plants do. Keeping your lavender plants indoors requires a little extra work, but it is well worth the effort to enjoy this beautiful plant in your home.


Finding the Right Location in Your Home

When choosing a location for your lavender plant you will want to consider sunlight and air flow. Without the right conditions and maintenance, your lavender will dry out and possibly die. Find a location with lots of natural sunlight. Lavender needs as much bright daylight as it can get, so make sure you place them near windows.

Lavender also needs to have fresh air to rejuvenate. Make sure your windows will open and will give your plant gentle airflow to keep it healthy. After the needs of the flowers have been considered, make sure you put the plant in an area where you will be able to enjoy its beauty and benefit from its many uses.

Finding the Right Lavender Plant

There are different varieties of lavender plants, the most popular being English, French and Spanish. Make sure you research the plants before purchasing them, as they each have different qualities that you may or may not want. Of these three varieties, the French is the easiest to grow indoors, though it will not have as strong an aroma as the other two.

Make sure you know which qualities you would like in your plant before you purchase it, and check the tags carefully at your local garden store. Different lavender varieties have different qualities and it is good to know the difference between them. One easy tip to recognize the French variety is that its leaves are serrated.

Planting Your Lavender Plants

Most varieties of lavender like to have a good amount of room, so space flower a few inches apart in a fairly large pot. Make sure to start the lavender out in quality soil. This will give the plant extra nutrients that it will need for growing indoors. You can enrich your soil by mixing in lime juice. Water it thoroughly after you have finished planting it.

Maintaining Your Lavender Plants

While you will want to be generous with water, always allow the plant to dry out before watering. The soil should be dry to the touch. As a simple "mulch" give your plants a little lime juice about once a month. This will give the plant extra nutrients to keep it strong. Even though your lavender plant is intended to be kept indoors, remember to set it outside from time to time during the spring and autumn. This will help encourage growth. Just be sure to cover it so it does not get damaged by rain or snow. With its beautiful and fragrant flowers, lavender has much to offer as an indoor plant. Once you get the hang of it, growing a thriving lavender plant indoors will become quite simple.

Mint

Mint
(Mentha spp.)

Folk Name: Garden Mint
Gender: Masculine
Planet: Mercury
Element: Air
Deities: Pluto, Hecate
Powers: Money, Lust, Healing, Travel,
   Exorcism, Protection
Magical Uses:  Mint has long been used in healing portions and mixtures, and the fresh leaves rubbed against the head was said to relieve headaches. Mint worn at the wrist assures you will not be ill. Stomach problems can be allievated by stuffing a green poppet with mint and anointing it with healing oils.
   Mint is also used in travel spells and to provoke lust. Its bright green leaves and crisp scent led to its use in money and prosperity spells; the eaisest of which is to place a few leaves in the wallet or purse, or to rub where your money is kept.

   To rid a place evil, sprinkle salt water with a sprinkler made of fresh sprigs of mint, marjoram and rosemary. Fresh mint laid on the altar will call good spirits to be present and aid you in magick. Mint is also kept in the home for protection.

    "Mint" is a general term for any of the Mentha family.
[From: Cunningham's Encyclopedia of Magical Herbs"]

Native to Western Asia and the Mediterranean, mint has long had a place in history and is referenced in Greek mythology. Throughout the years, the Romans crowned themselves with peppermint wreaths and the Greeks used mint in various herbal treatments believing it could clear the voice and cure hiccups. Beginning in the eighteenth-century, mint was widely used as a medicinal herb.


Today, the menthol in peppermint is still used for medicinal purposes and is said to calm an upset stomach and indigestion. Additionally, mint has many cuilinary uses and is also used to flavor candy, gum and other sweets.

Storage:


Frozen mint can be chopped and used immediately in your favorite recipes. Wash mint and gently pat dry with a paper towel. Wrap the leaves in a dry paper towel and place in a plastic bag for freezing. Or freeze chopped mint in an ice cube tray by adding water, then use for soups or sauces.

The mint is a herb that is commonly used in many personal care products as well as used as an ingredient in cooking. However, it also has many healing properties that make it an excellent herbal home remedy as well


Natural remedy to help maintain regularity and support healthy regular bowel movements for a holistic approach to digestive health.

With thirty different varieties of mint, there can be a lot of herbal remedies that can be made out of them. Peppermint is the preferred mint herbal remedy in the western world. In China, it is the field mint. Garden mint, or spearmint, is another very popular mint herbal remedy which is more commonly used for children.

The aerial parts of the mint herb are the most commonly used parts to make herbal remedies. The mint is great for healing in cases of digestive disorders, colic and fatulence. In addition, mint is often used to treat motion sickness and nausea. If you are suffering from flu or fever, a mint herbal home remedy can be used to help promote sweating to break the illness. In Chinese herbal medicine, mint is also called bo he and is used to help relieve the symptoms of liver stagnation or other digestive complaints.

Mint is best used right after harvesting. You can also use the aerial parts to prepare an inhalation, tincture, compress, or an infusion, depending upon your needs. The easiest way to ingest mint as a herbal home remedy is in the form of teas.

An essential oil can also be prepared from mint. Peppermint oil is known for its analgesic, calming, and cooling affect on your body. This is a good remedy for treating and relieving headaches, migraines, treating fevers, and treating skin problems. This oil is considered antibacterial in nature as well, which is great for using on minor infections.

Inhaling peppermint oil can help relieve severe nasal congestion, but should not be used too often. It can irritate your mucous membranes if used frequently. Young children should not use peppermint oil and nursing mothers should stay away from peppermint oil, as it can decrease your milk flow.

You can also derive benefits from mint by just eating the herb. Mint is used for flavoring dishes in cooking. It is widely used as an ingredient for desserts such as in mint chocolates or ice cream.

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From the website http://www.growing-herbs.com/herb_articles/mint.htm  comes the following information.  And yes, various mint plants can be quite invaisve with their desire to spread and
take over.  I have tried growing mint in pots but haven't had much success yet. There is a
chocolate mint that retruns every year by a plant bed near my kitchen window. It keep spreading
despite the lack of care it gets. 

Mint can be an exotic addition to your herb garden, or an invasive pest!

Mentha spp.

•Plant Type: Hardy Perennial

•Growing Zone: Zones 3-9, depending on the species

- A spreading perennial it is generally grown for its aromatic leaves but can also be used for ornament. Its tiny flowers grow in spikes of pink, white or purple. Plant height can reach 18 to 36 inches.

- Mint Propagation is most successfully accomplished by root division or rooting plant cuttings.

- Care of Mint is easy. Pinch back young plants’ tips to increase leaf production. Divide and replant to a new location every three or four years to maintain vigor.

Any Mint Plant can easily take over your garden. To prevent this, plant the roots in a well-drained tub above or below ground and cut back stray growth to prevent rooting.

Growing mint from seed can produce inconsistent, even frustrating results.

It is recommended that you purchase mint seedlings or plugs from a reliable online supplier. Plant the herb seedlings outdoors in full sun or partial shade, in moist, well-drained soil with a pH level of 6.5-8.0. Planting can easily be done in spring or autumn. It's always good to add compost.

The Mint leaves can be dried for winter use, but retain more and better flavor if chopped and frozen. Be sure to wash and dry thoroughly beforehand.

The variety of Mint Plants have many uses, varying tastes and scents

Mint, like Peppermint, is common in many flavorings with diverse uses. Mint or peppermint leaves are commonly used in sauces and relishes, as well as with fruit and vegetables and in teas and drinks like the mint julep.

The mint plant from your herb garden, can be used medicinally to treat indigestion and colds. The main constituent of Peppermint is menthol, which acts as an antibacterial. When dissolved in alcohol, it may be used to combat ringworm.

Mint from the herb garden was an important aromatic herb in medieval times as well. Growing herbs like Water Mint were strewn in homes because its scent was stronger than Peppermint or Spearmint. It was also added to baths because of its fragrance.

Spearmint contains no menthol and so was used only for its fragrance.

Peppermint can also be used to stimulate the liver and gallbladder, increasing the flow of bile and promoting digestion. In herbal tea, peppermint can ease upset stomachs and relieve digestive muscle aches or cramps because it acts as an antispasmodic.

Externally, Peppermint Oil is often used in soothing balms and massage oils. It cools the skin and promotes blood flow where applied.

Inhaling mint like peppermint or peppermint oil can loosen up respiratory mucus. However, prolonged use of mint inhalants should be avoided, and they should not be used for infants.

And here from a favorite website source for me http://botanical.com/botanical/mgmh/m/mints-39.html
    comes more information on Mint plants.
 
There are three chief species of mint in cultivation and general use: Spearmint (Mentha viridis), Peppermint (M. piperita), and Pennyroyal (M. pulegium), the first being the one ordinarily used for cooking.
 

Spearmint
Botanical: Mentha viridis (LINN.)

Family: N.O. Labiatae

Synonyms---Garden Mint. Mentha Spicata. Mackerel Mint. Our Lady's Mint. Green Mint. Spire Mint. Sage of Bethlehem. Fish Mint. Menthe de Notre Dame. Erba Santa Maria. Frauen Munze. Lamb Mint.


---Part Used---Herb.

This common garden mint is not a native of these islands, though growing freely in every garden, but is originally a native of the Mediterranean region, and was introduced into Britain by the Romans, being largely cultivated not only by them, but also by the other Mediterranean nations. It was in great request by the Romans, and Pliny according to Gerard says of it: 'The smell of Mint does stir up the minde and the taste to a greedy desire of meate.' Ovid represents the hospitable Baucis and Philemon scouring their board with green mint before laying upon it the food intended for their divine guests. The Ancients believed that mint would prevent the coagulation of milk and its acid fermentation. Gerard, again quoting Pliny, says:

'It will not suffer milk to cruddle in the stomach, and therefore it is put in milk that is drunke, lest those that drinke thereof should be strangled.'

Many other references to it in old writings - among them, that of the payment by the Pharisees of tithes of Mint, Anise and Cumin - prove that the herb has been highly esteemed for many centuries. Mint is mentioned in all early mediaeval lists of plants; it was very early grown in English gardens, and was certainly cultivated in the Convent gardens of the ninth century. Chaucer refers to 'a little path of mintes full and fenill greene. '

Turner states in his Herball (1568) that the garden mint of his time was also called 'Spere Mynte.' Gerard, in further praise of the herb, tells us that:

'the smelle rejoiceth the heart of man, for which cause they used to strew it in chambers and places of recreation, pleasure and repose, where feasts and banquets are made.'

It has, in fact, been so universally esteemed, that it is to be found wild in nearly all the countries to which civilization has extended, and in America for 200 years it has been known as an escape from gardens, growing in moist soils and proving sometimes troublesome as a weed.
 
The Ancients used mint to scent their bath water and as a restorative, as we use smelling salts to-day. In Athens where every part of the body was perfumed with a different scent mint was specially designated to the arms.
 
In the fourteenth century, mint was used for whitening the teeth, and its distilled oil is still used to flavour tooth-pastes, etc., and in America, especially, to flavour confectionery, chewing gums, and also to perfume soap.


Mint ottos have more power than any other aromatic to overcome the smell of tobacco.

The application of a strong decoction of Spearmint is said to cure chapped hands.


Mice are so averse to the smell of mint, either fresh or dried, that they will leave untouched any food where it is scattered. As mice love Henbane and often prove very destructive to a crop, it has been suggested that their depredations might be checked if some mint were planted between the rows of Henbane.

It is probable that Spearmint was introduced by the Pilgrim Fathers when they landed in America, as it is mentioned among many other plants brought out from England, in a list given by John Josselyn. When in this country apparently found growing wild, it occurs in watery places, but is rather rare.

Description---From creeping root-stocks, erect, square stems rise to a height of about 2 feet, bearing very short-stalked, acute-pointed, lance-shaped, wrinkled, bright green leaves, with finely toothed edges and smooth surfaces, the ribs very prominent beneath. The small flowers are densely arranged in whorls or rings in the axils of the upper leaves, forming cylindrical, slender, tapering spikes, pinkish or lilac in colour. The little labiate flowers are followed by very few, roundish, minute brownseeds. The taste and odour of the plant are very characteristic.


There are several forms of Garden Mint, the true variety being of bold, upright growth, with fairly large and broad leaves, pointed and sharply serrated (or toothed) at the edges and of a rich, bright, green colour. Another variety, sometimes sold as Spearmint (M. cardiaca), is much smaller and less erect in growth, with darker leaves, the whorls of flowers distant and leafy, but possessing the same odour and flavour, and another has comparatively large, broad or rounded leaves. Yet another has soft hairs, but this, though distinct from what is known as Horse Mint, is inferior to the true Spearmint.

A form with its leaves slightly crisped is common in gardens under the name of M. crispa.

Cultivation---A moist situation is preferable, but mint will succeed in almost anysoil when once started into growth, though in dry, sandy soils it is sometimes difficult to grow, and should be planted in the coolest and dampest situations. Leaf mould, road scrapings, burnt ash and similar materials should, on the other hand, be used freely for lightening heavy, tenacious soils. It does best in a partially shaded position: if in a sheltered spot, it will start earlier in the spring than if exposed. Where a long or regular supply is required, it is a good plan to have at least one bed in a sunny and sheltered, and another in a shady position, where gatherings may be made both early and late.


As the plant is a perennial, spreading by means of its underground, creeping stems propagation may be easily effected by lifting the roots in February or March, dividing them - every piece showing a joint will grow - and planting again in shallow trenches, covering with 2 inches of soil. Six inches apart in the rows and 8 inches between the rows are the right distances to allow. Cuttings in summer or offsets in spring may also be utilized for increasing a stock. Cuttings may be taken at almost any time during the summer, always choosing the young shoots, these being struck on a shady border of light soil and kept moist, or a better plan, if possible, is to insert them in a frame, keeping them close and moist till rooted. Cuttings or young shoots will also strike freely in good-sized boxes in a heated greenhouse, in the early spring, and after the tops have been taken off two or three times for use, the plants may be hardened off and planted outside.

The beds are much benefited by an annual top-dressing of rich soil, applied towards the close of autumn, when all remaining stalks should be cut down to the ground. A liberal top-dressing of short, decayed manure, such as that from an old hot-bed or mushroom bed, annually, either in the spring, when it commences to grow, or better still, perhaps, after the first or second cutting, will ensure luxuriant growth. Frequent cuttings of shoots constitute a great drain on the plants, and if not properly nourished they will fail, more or less. To have really good mint, the plantation should be re-made about every three years, or failing that, it is essential that a good top-dressing of rich soil be added.

A good stock should be kept up, so that plenty may be available for forcing. Cultivators having a greenhouse can easily force mint into an earlier development of new growth than would be in the open garden. Forcing is very easy, the only preparation being the insertion of a quantity of good roots in a box of light soil, which should be placed in a temperature of about 60 degrees and watered freely as soon as growth starts. Cuttings may be made in two or three weeks. Forcing will generally be necessary from November to May - a succession being kept up by the introduction, at intervals of about three weeks, of an additional supply of roots, as forced roots soon decay. Often mint is so grown both upon and under the benches in greenhouses, and the demand for the young, tender stems and leaves during the winter is sufficient to make the plants pay well.

---Mint Disease---Unfortunately, mint is susceptible to a disease which in some gardenshas completely destroyed it. This disease, which from its characteristic symptoms is known as Rust, is incurable. The fungus (Puccinia Mentha) which causes it develops inside the plant, and therefore cannot be reached by any purgicide, and as it is perennial, it cannot be got rid of by cutting off the latter. All that can be done is to prevent the spread of the disease by digging up all plants that show any sign of rust. The same ground should not be used again for mint for several years. Healthy stock should be obtained and planted in uninfected soil, some distance away. On account of this liability of mint to rust, it is advisable not to have it all in one bed, but to have several beds of it, placed at some distance from each other.

---Harvesting---When the plants are breaking into bloom, the stalks should be cut a few inches above the root, on a dry day, after the dew has disappeared, and before the hot sun has taken any oil from the leaves, and dried for culinary use for the winter. All discoloured and insect-eaten leaves should be removed and the stems tied loosely into bunches and hung to dry on strings in the usual manner directed for 'bunched' herbs. The bunches should be nearly equal in length and uniform in size to facilitate packing, if intended for sale, and placed when dry in airtight boxes to prevent re-absorption of moisture.

The leaves may also be stripped from the stems as soon as thoroughly dry and rubbed through a fine sieve, so as to be freed from stalks as much as possible, or pounded in a mortar and thus powdered, stored in stoppered bottles or tins rendered airtight. If preparing for market and not for home use, the rubbed herbs will, of course, command a higher price than the bunched herbs, and should be put up in tins or bottles containing a quantity of uniform weight.

When mint is grown commercially on a large scale, it has been estimated to yield from 4 to 5 tons per acre, from which 15 to 20 cwt. of dry should be obtained. Average yields per acre are, however, taken when crops are at maturity, and an estimate of the first cutting crop is hard to form, and is likely to be less profitable than succeeding years, on account of initial expenses.

If Spearmint is being grown as a medicinal herb, for the sake of the volatile oil to be extracted from it, the shoots should be gathered in August, when just coming into flower, and taken to the distillery as soon as possible after picking, the British Pharmacopceia directing that oil of Spearmint be distilled from the fresh, flowering plant. It is estimated that 350 lb. of Spearmint yield 1 lb. of oil. If the distillery is not on the ground or only a short distance away, and the crop has to be dispatched by train, the cutting should take place late in the afternoon on a fine day, before the dew falls, so as to be sent off by a night train to arrive at their destination next morning, having travelled in the cool, otherwise the leaves are apt to heat and ferment, losing colour.

Peppermint
Botanical: Mentha piperita (SM.)

Family: N.O. Labiatae

Synonym---Brandy Mint.



---Part Used---Herb.


---Habitat---The plant is found throughout Europe, in moist situations, along stream banks and in waste lands, and is not unfrequent In damp places in England, but is not a common native plant, and probably is often an escape from cultivation. In America it is probably even more common as an escape than Spearmint, having long been known and grown in gardens.


Of the members of the mint family under cultivation the most important are the several varieties of the Peppermint (Mentha piperita), extensively cultivated for years as the source of the well-known volatile oil of Peppermint, used as a flavouring and therapeutic agent.


---Description---The leaves of this kind of mint are shortly but distinctly stalked, 2 inches or more in length, and 3/4 to 1 1/2 inches broad, their margins finely toothed, their surfaces smooth, both above and beneath, or only very slightly, hardly visibly, hairy on the principal veins and mid-rib on the underside. The stems, 2 to 4 feet high, are quadrangular, often purplish. The whorled clusters of little reddish-violet flowers are in the axils of the upper leaves, forming loose, interrupted spikes, and rarely bear seeds. The entire plant has a very characteristic odour, due to the volatile oil present in all its parts, which when applied to the tongue has a hot, aromatic taste at first, and afterwards produces a sensation of cold in the mouth caused by the menthol it contains.


History---Pliny tells us that the Greeks and Romans crowned themselves with Peppermint at their feasts and adorned their tables with its sprays, and that their cooks flavoured both their sauces and their wines with its essence. Two species of mint were used by the ancient Greek physicians, but some writers doubt whether either was the modern Peppermint, though there is evidence that M. piperita was cultivated by the Egyptians. It is mentioned in the Icelandic Pharmacopoeias of the thirteenth century, but only came into general use in the medicine of Western Europe about the middle of the eighteenth century, and then was first used in England.



The United States, however, are now the most important producers of Peppermint oil, producing - mostly in Michigan, where its cultivation was introduced in 1855, Indiana, the western districts of New York State, and to a smaller extent in Ohio - rather under half of the world's total output of the oil. The whole of the Peppermint cultivation is confined to the north-east portion of the United States, and the extreme south of Canada, where some is grown in the province of Ontario. The first small distillery was erected in Wayne County, New York State, in the early part of last century, and at the present day the industry has increased to such an extent, that there are portions of Michigan where thousands of acres are planted with nothing else but Peppermint.

From http://www.alchemy-works.com/mentha_spicata.html  comes information about starting spearmint from seeds:

Mentha spicata - Spearmint




This is my favorite mint because its flavor is sweeter and smoother than the others. Cooling and watery, it is associated with Venus. Its essential oil is very calming. This is a very popular garden plant in North America, Germany, and Holland. This mint works as a mild local anaesthetic and is good for digestive problems. It stimulates the mind and can help with migraines (peppermint can be a bit irritating with a migraine). Spearmint is good for the skin, especially in cases of acne, because it has antiseptic properties. Likewise, spearmint tea can help sooth bronchitis. Generally, this herb is good for healing and protection--and it makes great mint juleps.

How to grow Spearmint: Sow on surface and keep moist to germinate in 15 days at 70F. Transplant to moist, rich soil in partial shade, especially where it's hot or the sun is intense. It likes fertilizer, so side dress liberally with Black Cow. It can be propagated by root divisions and by cuttings once it is established. Mint can be invasive, so keep an eye on it or grow it where it has plenty of room. You can also grow it in pots and indoors. It is a perennial in zones 6-10 and an annual elsewhere. It can get 3 feet tall. Harvest when the flowers being to develop.

And here is something that is apparently quite popular now a days - http://www.thestar.com/comment/columnists/article/626316

This Mojito mint; Mentha x villosa is used in a special  celebrated cocktail from Cuba, the mojito – and according to aficionados, no other kind of mint will do.

In Praise of Snow

In Praise of Snow

© 2010 Susun S Weed

  I came across this article in the current issue of Susun Weed's online Wise Woman Herbal Ezine this morning.  Seeing that I am living with quite bit of snow now a days I thought it would be to take this view she gives of the benefits of snow for the Earth and for this season of the year.

Winter is my favorite season. And where I live, winter brings cold and snow. Do you like snow? I do. I like to play in the snow. I admire snow's beauty. I'm thankful that snow protects the animals and the plants. But what impresses me the most about snow is its country name: "poor person's fertilizer."


What fun to sled in the snow (screaming), to ski across the snow (silently), to ride a snowboard in the snow (grinning), to ice skate (laughing), to make snow angels (shivering), to bring a snow person to li fe (cooperating), to have a snowball fight (competing), to make snow caves (digging), and snow forts (lying in wait).

I never fail to thrill at the sight of moonstruck rainbows glittering off the surfaces of fine snow on a sub-zero night. I love standing out in the snow when it is softly falling, watching the flakes shining in my long dark hair, and catching them on my tongue. I cherish the mornings when I awake to white skies filled with snow, snow, snow. There's snow on the ground, snow tumbling down, nothing but snow. Even life is canceled for the day. Snow day. It's no day. No responsibility day. Hooray. Snow!

Snow is beautiful. Each snowflake unique. Each a miniature mandala. Each one a slice of a six-sided crystal. And every snowflake, like a quartz crystal, is vibrant and vibrating. Snow is magic. Everyone feels it. Experiment this winter with using the crystalline energy of snow.

When snow falls without wind, it outlines each branch and bud of each tree and shrub.

Perhaps it is making their auras visible. Snow rounds and softens the shapes of nature. Snow connects everything with sweeping strokes. Snow blots out the details and leaves the big picture. Snow speaks to our pleasure, and our need, to erase the small stuff, to soar wide in imagination, to understand the big pattern.

Snow lays quietly, covering the ground, covering the plants. Snow provides an insulating blanket that protects the roots of the plants. Without snow cover, the ground heaves. It freezes at night, and expands up. Then it thaws during the day, and sinks down. This seesaw of freezing and thawing, expanding and sinking, pushes up large rocks from beneath the ground and can uproot plants. A blanket of snow keeps the ground evenly frozen, preventing frost heaves and protecting the plants from upheaval.

That blanket of snow provides safe cover for small animals, too. They can burrow beneath it, running and foraging safe from the watchful eyes of predators. Snow keeps little animals warm, too. And they find it easier to tunnel through than the frozen earth.

But it is snow's power to bring fertility to the land that amazes me the most. Snow is water. But snow is so much more than water. Each snowflake forms around a mote of dust. That dust is an iota of soil, a minute amount of minerals. And as the snow falls to the ground, it brings with it the nourishment of that tiny bit of mineral dust.

This is true of raindrops as well. Each drop of rain coalesces around a mote of dust. I frequently hear people refer to the rain as "cleansing." Fortunately for us all, it is not. Just think what a barren wasteland we would inhabit if, instead of nourishing the soil, rain cleansed it. When rain washes the dirt away, we call it erosion. And, without dirt, there can be no plants. Rain is not cleansing. Rain is nourishing. And so is snow.

The minerals in snow are absorbed into the soil. And, when the ground thaws, they are taken up by the plants. The weeds make exceptionally good use of the mineral wealth of snow. Oats and oatstraw consolidate the snow's magnesium, with 1200 mg in 100 grams of herb. Red raspberry grabs onto the manganese, manifesting 146 mg in 100 grams of herb. Chickweed loves snow's iron, offering 253 mg in 100 grams of herb. Valerian values snow's calcium; Skullcap thrives on snow's copper; hibiscus sops up snow's chromium; catnip goes for snow's selenium; while nettle champions snow's zinc.

Minerals provide structure and allow communication in cells, plants and animals. The healthiest souls are mineral-rich soils. They provide minerals for healthy plants. And those plants create healthy bodies. Minerals are the key to optimum health, for people, plants, and the planet.

That's why I champion the edible weeds such as nettle, oatstraw, dandelion, burdock,lamb's quarters, mallows, and purslane. They provide optimum nourishment, including mineral salts in many forms. They heal by nourishing.

When in Switzerland some years back, I visited a cheese factory and was watched a movie about Swiss cheeses. "What makes Swiss cheeses so special?" the movie asked. Then, answering its own question, it replied: "The special plants our cows eat." And there they were, right up on the big screen, the stars of the show: red clover and dandelion, yellow dock and chickweed, sorrel and plantain, burdock and mustard, nettle and thistle, mineral-rich weeds, fed by the snow.

Weeds are green snow. Minerals fall as snow, are taken up by the weeds, and become available to us in forms we can use as food and medicine.

Go out into the snow if you can this winter. Taste it. Savor it. Play with it. Admire it.

Open your heart to its blessings. Open your spirit to its richness. Open yourself to its nourishment. You are a beloved child of the Universe and the snow is stardust. Green blessings.

http://www.susunweed.com/herbal_ezine/January10/index.htm

Medicine - Herb/Food Interactions

Just came across this article and thought I would share it here.



Medicine - Herb/Food Interactions


Herbs and Foods May Lead to Complications If You Take Them with Drugs

Many people have the mistaken notion that, being natural, all herbs and foods are safe. This is not so. Very often, herbs and foods may interact with medications you normally take that result in serious side reactions. It is always a good practice to tell your doctor or health practitioners what you are taking so that they can advise you of possible complications, if there is any. You should also keep an eye for unusual symptoms. Very often, this may foretell the symptoms of a drug interaction.

Experts suggest that natural does not mean it is completely safe. Everything you put in your mouth has the potential to interact with something else. The medication that is taken by mouth travels through the digestive system in much the same way as food and herbs taken orally do. So, when a drug is mixed with food or another herb, each can alter the way the body metabolizes the other. Some drugs interfere with the body's ability to absorb nutrients. Similarly, some herbs and foods can lessen or increase the impact of a drug.

Alcohol is a drug that interacts with almost every medication, especially antidepressants and other drugs that affect the brain and nervous system.

Some dietary components increase the risk of side effects. Theophylline, a medication administered to treat asthma, contains xanthines, which are also found in tea, coffee, chocolate, and other sources of caffeine. Consuming large amounts of these substances while taking theophylline increases the risk of drug toxicity.

Certain vitamins and minerals impact on medications too. Large amounts of broccoli, spinach, and other green leafy vegetables high in vitamin K, which promotes the formation of blood clots, can counteract the effects of heparin, warfarin, and other drugs given to prevent clotting.

Dietary fiber also affects drug absorption. Pectin and other soluble fibers slow down the absorption of acetaminophen, a popular painkiller. Bran and other insoluble fibers have a similar effect on digoxin, a major heart medication.

As more and more people discover new herbs, there is more and more potential for the abuse of these herbs and the patients may end up in serious problems.

I was attending an herb meeting a few weeks ago and a person came to the speaker and told her that she had very good luck with St. John's Wort to control her depression. St. John's Wort has been shown to have great potential to control minor depression. The National Institutes of Health is conducting a clinical study to determine the effect of St. John's Wort scientifically. This person, however, continued saying that she is now trying St. John's Wort for her OCD (Obsessive Compulsive Disorder). Now, this is getting into unproven uncharted territory. If you are taking prescription medication for this disorder, you can get into trouble due to drug interaction. As shown under the discussion on St. John's Wort, the herb can be quite dangerous, as it acts similar to MAO inhibitors. They have severe side reactions, and if not careful, can even lead to death.

High-risk patients, such as the elderly, patients taking three or more medications for chronic conditions, patients suffering from diabetes, hypertension, depression, high cholesterol or congestive heart failure, should be especially on the lookout for such side reactions.

The following are the examples of known interaction between popular herbs, foods, and prescription and over-the-counter drugs.

Hawthorn, touted as effective in reducing angina attacks by lowering blood pressure and cholesterol levels, should never be taken with Lanoxin (digoxin), the medication prescribed for most for heart ailments. The mix can lower your heart rate too much, causing blood to pool, bringing on possible heart failure.

Ginseng, according to research, can increase blood pressure, making it dangerous for those trying to keep their blood pressure under control. Ginseng, garlic or supplements containing ginger, when taken with the blood-thinning drug, Coumadin, can cause bleeding episodes. Coumadin is a very powerful drug that leaves little room for error, and patients taking it should never take any medication or otherwise before consulting a qualified health professional. In rare cases, ginseng may overstimulate resulting in insomnia. Consuming caffeine with ginseng increases the risk of overstimulation and gastrointestinal upset. Long tern use of ginseng may cause menstrual abnormalities and breast tenderness in some women. Ginseng is not recommended for pregnant or lactating women.

Garlic capsules combined with diabetes medication can cause a dangerous decrease in blood sugars. Some people who are sensitive to garlic may experience heartburn and flatulence. Garlic has anti-clotting properties. You should check with your doctor if you are taking anticoagulant drugs.

Goldenseal is used for coughs, stomach upsets, menstrual problems and even arthritis. However, the plant's active ingredient will raise blood pressure, complicating treatment for those taking antihypertensive medications, especially beta-blockers. For patients taking medication to control diabetes or kidney disease, this herb can cause dangerous electrolyte imbalance. High amount of consumption can lead to gastrointestinal distress and possible nervous system effects. Not recommended for pregnant or lactating women.

Feverfew, believed to be the natural remedy for migraine headaches, should never be taken with Imitrex or other migraine medications. It can result in the patient's heart rate and blood pressure to rise dangerous levels.

Guarana, an alternative remedy being used as a stimulant and diet aid, contains 3 percent to 5 percent more caffeine than a cup of coffee. So, if you are taking any medication that advises you against taking any drink with caffeine, you should avoid taking this stimulant. It may cause insomnia, trembling, anxiety, palpitations, urinary frequency, and hyperactivity. Avoid during pregnancy and lactation period. Long term use of Guarana may lead to decreased fertility, cardiovascular disease, and several forms of cancer.

Kava, a herb that has antianxiety, pain relieving, muscle relaxing and anticonvulsant effects, should not be taken together with substances that also act on the central nervous system, such as alcohol, barbiturates, anti depressants, and antipsychotic drugs.

St. John's Wort is a popular herb used for the treatment of mild depression.

The active ingredient of St. John's Wort is hypericin. Hypericin is believed to exert a similar influence on the brain as the monoamine oxidase (MAO) inhibitors such as the one in major antidepressants. Mixing MAO inhibitors with foods high in tyramine, an amino acid, produces one of the most dramatic and dangerous food-drug interactions. Symptoms, which can occur within minutes of ingesting such foods while taking an MAO inhibitor, include rapid rise in blood pressure, a severe headache, and perhaps collapse and even death. Foods high in tyramine include aged cheese, chicken liver, Chianti (and certain other red wines), yeast extracts, bologna (and other processed meats), dried or pickled fish, legumes, soy sauce, ale, and beer.

Some patients report that Saint Johns Wort caused excessive stimulation and sometimes dizziness, agitation and confusion when taken with other antidepressants or over-the-counter medications like Maximum Strength Dexatrim and Acutrim. It also caused their blood pressure to shoot up.

White Willow, an herb traditionally used for fever, headache, pain, and rheumatic complaints may lead to gastrointestinal irritation, if used for a long time. It exhibits similar reactions as aspirin (aspirin is derived from white willow). Long term use may lead to stomach ulcers.

Drug Interaction and Food

Drug interaction risk isn't limited to herbal supplements. Certain foods can interact with medications.

People taking digoxin should avoid Black licorice (which contains the ingredient glycyrhizin). Together, they can produce irregular heart rhythms and cardiac arrest; licorice and diuretics will produce dangerously low potassium levels, putting a patient at risk for numbing weakness, muscle pain and even paralysis. Licorice can also interact with blood pressure medication or any calcium channel blockers.

Aged cheese (brie, parmesan, cheddar and Roquefort), fava beans, sauerkraut, Italian green beans, some beers, red wine, pepperoni and overly ripe avocados should be avoided by people taking MAO antidepressants. The interaction can cause a potentially fatal rise in blood pressure.

And because Saint Johns Wort contains the same properties as these MAO antidepressants, it stands to reason that people ingesting the herb should avoid these same foods.

Grapefruit juice interacts with calcium channel blockers (including Calan, Procardia, Nifedipine, and Verapamil), cholesterol control medications, some psychiatric medications, estrogen, oral contraceptives and many allergy medications (Seldane, Hismanal). The juice modifies the body's way of metabolizing the medication, affecting the liver's ability to work the drug through a person's system. More Information.

Orange juice shouldn't be consumed with antacids containing aluminum. 'The juice increases the absorption of the aluminum. Orange Juice and milk should be avoided when taking antibiotics. The juice's acidity decreases the effectiveness of antibiotics, as does milk.

Milk also doesn't mix with laxatives containing bisacodyl (Correctol and Dulcolax). You might find the laxative works a little "too well" in the morning.

Large amounts of oatmeal and other high-fiber cereals should not be eaten when taking digoxin. The fiber can interfere with the absorption of the drug, making the act of swallowing the pill a waste of time.

However, don't stop eating your cereal right away, because that could cause digoxin levels in your system to soar to toxic levels. A professional should make the dietary changes after carefully examining the digoxin levels.

Leafy green vegetables, high in vitamin K, should not be taken in great quantities while taking Coumadin. These vegetables could totally negate the affects of the drug and cause blood clotting.

Caffeinated beverages and asthma drugs taken together can cause excessive excitability. Those taking Tagament (Simetidine), quinolone antibiotics (Cipro, Penetrex, Noroxin) and even oral contraceptives should be aware these drugs may cause their cup of coffee to give them more of a Java jolt than they expected.

Grilled meat can lead to problems for those on asthma medications containing theophyllines. The chemical compounds formed when meat is grilled somehow prevent this type of medication from working effectively, increasing the possibility of an unmanageable asthma attack.

Regularly consuming a diet high in fat while taking anti-inflammatory and arthritis medications can cause kidney damage and can leave the patient feeling, drowsy and sedated.

Alcoholic beverages tend to increase the depressive effects of medications such as benzodiazepines, antihistamines, antidepressants, antipsychotics, muscle relaxants, narcotics, or any drug with sedative actions.

It's a good idea to not consume any alcoholic beverages, or at least scale way back, when taking prescription medications. Antioxidant and beta-carotene intensify alcohol's effect on the liver.

Other commonly used over-the-counter medications can cause interaction problems also.

Aspirin can modify the effectiveness of arthritis medications, strong prescription steroids and diuretics. Combining aspirin with diabetic medications can drop blood sugars to dangerous levels. Aspirin can also cause toxicity when taken with glaucoma and anticonvulsant (anti-seizure) drugs and cause bleeding episodes when combined with a blood thinner, like Coumadin.

Acetaminophen can also cause interaction complications when overused. Heavy drinkers who take acetaminophen for hangover relief risk liver damage. Taking high doses of acetaminophen with Coumadin can cause bleeding episodes.

Antacids taken with antibiotics, heart and blood pressure or thyroid medications can decrease drug absorption by up to 90 percent.

Over-the-counter antihistamines - sold under the names Actifed, Theraflu, Dimetapp, Benadryl and Comtrex should be avoided if you are taking antianxiety or antidepressant medications.

Oral contraceptives are less effective when taken with barbiturates, antibiotics, anti-fungal or tuberculosis drugs.

Turnips contain two goitrogenic substances, progoitrin and gluconasturtin, which can interfere with the thyroid gland's ability to make its hormones. Although moderate consumption of goitrogens is not a hazard for healthy people, they can promote development of a goiter (an enlarged thyroid) in persons with thyroid disease.

Tomato contains small quantities of a toxic substance known as solanine that may trigger headaches in susceptible people. They are also a relatively common cause of allergies. An unidentified substance in tomatoes and tomato-based products can cause acid reflux, leading to indigestion and heartburn. Individuals who often have digestive upsets should try eliminating tomatoes for 2 to 3 weeks to see if there is any improvement.

Strawberries, Raspberries, Spinach, and Rhubarb: These contain oxalic acid, which can aggravate kidney and bladder stones in susceptible people, and reduce body's ability to absorb iron and calcium.

Raspberries contain a natural salicylate that can cause an allergic reaction in aspirin sensitive people.

The seeds from fruits such as Apple, apricot, and Quinces contain amygdalin, a compound that turns into Hydrogen Cyanide in the stomach. Eating large amount of seeds can result in cyanide poisoning.

Potatoes: Avoid potatoes with a green tint to the skin, and remove any sprouts; they will taste bitter and may contain solanine, a toxic substance that can cause diarrhea, cramps, and fatigue.

Plums, Peaches, Apricots, and Cherries: These fruits may produce allergic reaction in individuals with confirmed allergies to apricots, almonds, peaches, and cherries. People who are allergic to aspirin may also encounter problems after they have eaten plums or peaches as they contain salicylates. The pits of plums, peaches and apricots contain a compound called amygdalin. When consumed in large amounts, amygdalin breaks down into hydrogen cyanide, a poison.

Horseradish: Very high doses of horseradish can cause vomiting or excessive sweating. Avoid if you have hypothyroidism.

Turmeric: Should be avoided by persons with symptoms from gallstones.

The drug food interaction is summarized in the table below.

DrugsEffects and Precautions

Antibiotics

Cephalosporins, penicillinTake on an empty stomach to speed absorption of the drugs.

ErythromycinDon't take with fruit juice or wine, which decrease the drug's effectiveness.

Sulfa drugsIncrease the risk of Vitamin B-12 deficiency

TetracyclineDairy products reduce the drug's effectiveness. Lowers Vitamin C absorption

Anticonvulsants

Dilantin, phenobarbitalIncrease the risk of anemia and nerve problems due to deficiency of folalte and other B vitamins.

Antidepressants

FluoxetineReduce appetite and can lead to excessive weight loss

LithiumA low-salt diet increases the risk of lithium toxicity; excessive salt reduces the drug's efficacy

MAO InhibitorsFoods high in tyramine (aged cheeses, processed meats, legumes, wine, beer, among others) can bring on a hypertensive crisis.

TricyclicsMany foods, especially legumes, meat, fish, and foods high in Vitamin C, reduce absorption of the drugs.

Antihypertensives, Heart Medications

ACE inhibitorsTake on an empty stomach to improve the absorption of the drugs.

Alpha blockersTake with liquid or food to avoid excessive drop in blood pressure.

Antiarrhythmic drugsAvoid caffeine, which increases the risk of irregular heartbeat.

Beta blockersTake on an empty stomach; food, especially meat, increases the drug's effects and can cause dizziness and low blood pressure.

DigitalisAvoid taking with milk and high fiber foods, which reduce absorption, increases potassium loss.

DiureticsIncrease the risk of potassium deficiency.

Potassium sparing diureticsUnless a doctor advises otherwise, don't take diuretics with potassium supplements or salt substitutes, which can cause potassium overload.

Thiazide diureticsIncrease the reaction to MSG.

Asthma Drugs

PseudoephedrineAvoid caffeine, which increase feelings of anxiety and nervousness.

TheophyllineCharbroiled foods and high protein diet reduce absorption. Caffeine increases the risk of drug toxicity.

Cholesterol Lowering Drugs

CholestyramineIncreases the excretion of folate and vitamins A, D, E, and K.

GemfibrozilAvoid fatty foods, which decrease the drug's efficacy in lowering cholesterol.

Heartburn and Ulcer Medications

AntacidsInterfere with the absorption of many minerals; for maximum benefit, take medication 1 hour after eating.

Cimetidine, Fanotidine, SucralfateAvoid high protein foods, caffeine, and other items that increase stomach acidity.

Hormone Preparations

Oral contraceptivesSalty foods increase fluid retention. Drugs reduce the absorption of folate, vitamin B-6, and other nutrients; increase intake of foods high in these nutrients to avoid deficiencies.

SteroidsSalty foods increase fluid retention. Increase intake of foods high in calcium, vitamin K, potassium, and protein to avoid deficiencies.

Thyroid drugsIodine-rich foods lower the drug's efficacy.

Laxatives

Mineral OilsOveruse can cause a deficiency of vitamins A, D, E, and K.

Painkillers

Aspirin and stronger non-steroidal anti-inflammatory drugsAlways take with food to lower the risk of gastrointestinal irritation; avoid taking with alcohol, which increases the risk of bleeding. Frequent use of these drugs lowers the absorption of folate and vitamin C.

CodeineIncrease fiber and water intake to avoid constipation.

Sleeping Pills, Tranquilizers

BenzodiazepinesNever take with alcohol. Caffeine increases anxiety and reduce drug's effectiveness.