The Taste of Herbs - Plant Healer Magazineplanthealermagazine.com/wp-content/uploads/The Taste of...Part I - Enraptured in Taste! 4 The Six Tastes in Traditional Medicine 5 Salty!

by Rosalee de la Foret

© 2010 Rosalee de la Forȇt" 1

The Taste of HerbsExploring the therapeutic value of taste from a planetary

perspective

Part I - Enraptured in Taste! 4The Six Tastes in Traditional Medicine 5

Salty ! 6

Sea Zest Seasoning! 7

Sour! 9

Oxymels! 10

Pungent! 13

Kava Hot Cocoa! 14

Bitter! 17

Dandelions! 18

Dandelion Pesto! 20

Astringent! 21

Cranberry Sauce! 22

Sweet! 25

St. Johnʼs Wort and Cherry Mead! 26

Resource List 27

About Rosalee 28


This is a promotional ebook in support of the

Plant Healer Magazine.

To learn more about the therapeutic taste of herbs be sure to visit my blog and sign up for my newsletter.

http://www.methowvalleyherbs.blogspot.com

This newsletter has occasional updates about my free webinar series with Michael Tierra.




Part I - Enraptured in Taste

As in ancient times, herbalists would do well to continue to rely upon their trained senses and experience to properly assess the therapeutic nature of plants, and

among the different faculties there is perhaps no equal to the perception of taste.

Used by every system of traditional medicine, taste figures prominently in the practice of herbal medicine, providing immediate insight into the properties and

uses of medicinal plants.

Todd CaldecottHerbalist

In part one of this ebook we will look at the therapeutic properties of taste. Humans have used the sense of taste for thousands of years as a meaningful way of communicating with plants. Understanding the meaning of how a plant tastes leads us to better understand the biochemistry of a plant as well as how we can use that plant to bring balance.

Traditionally, herbalism has been practiced all over the world as a means of restoring balance.

While in western medicine we name diseases and treat the symptoms, traditionally ill health is looked at as a manifestation of imbalance. Is this person too hot? too cold? Are they too dry? too damp?

Herbs are then used to help the person regain balance. They are not used to treat or cure a named disease. Rather, by bringing balance, a personʼs own innate healing abilities can be restored.

In modern day western herbalism these philosophies are called herbal energetics; the art of matching herbs to people. Taste is one aspect of how this art is accomplished. A personʼs constitution as well as the energetics of imbalance are also incredibly important.

These are a few important ground rules when delving into the theory of taste. • Most herbs have multiple tastes. • Some herbs are classified as having a certain taste because of their actions in the

body as opposed to an overt taste. An example of this is ginseng. Ginseng is classified as sweet, but when you taste it you might not taste over sweetness.

• We need all tastes in varying proportions to maintain health and balance.


The Six Tastes in Traditional MedicineIn Traditional Herbalism, understanding and evaluating how something tastes is integral to understanding how that particular food, herb, or formula will work in the body.

In western science we recognize four tastes: sweet, sour, salty and bitter (Western science is also beginning to recognize a fifth taste being called umami or savory). We also recognize that the tongue contains taste receptors that act through the nervous system to communicate these oral sensations to the brain.

In traditional Chinese Medicine (TCM) there are five tastes.

SourSalty

PungentBitterSweet

Ayurvedic medicine has one additional taste: astringent. In TCM astringent is considered part of the sour taste.

Herbalism is the art of facilitating balance in the body, and thus good health. The taste of herbs and food is one tool used to bring harmony to a personʼs individual constitution or to an acute situation. It is believed we need all of these tastes every day. Too much of one taste can imbalance the body but varying ratios can also be used in the short term to bring back balance if it was lost.

Whenever we attempt to put plants into rigid classifications we will fail. Instead of getting caught up in the particulars you should enjoy the sensorial exploration of herbs that will undoubtedly lead you to new understandings and appreciations.

In this promotional ebook I give a brief look at the classical understanding of these tastes followed by an example of recipes and formulas of how we might use these herbal categories practically in our lives.


Salty

Ayurveda ElementsEarth and Fireheavy, hot and wet

TCM OrgansKidney and Bladderyin

Chemical understandingMinerals, Sodium Chloride

Therapeutic understandingA salty taste can promote digestion, moisten the body, act as a laxative, relieve stiffness, and dissolve cysts.

ExamplesA salty taste comes from minerals. It is found in salts, seaweeds, and irish moss. Herbs that have high minerals contents are also seen as having a salty taste. These include nettle (Urtica dioica) and cleavers (Galium aparine).

ContraindicationsHypertension, edema (for pure salts, not mineral rich herbs)

BladderwrackFucus vesiculosus


Sea Zest Seasoning

The recipe for Sea Zest combines three sources of nutritional powerhouses for a tasty herbal seasoning that adds zest to vegetables, meats, sandwiches, salads, and possibly even ice cream.

The basic recipe includes sesame seeds, kelp fronds, and stinging nettle leaf.

Sesame seeds are an excellent source of the minerals copper and manganese. They also contain a good amount of magnesium, calcium, iron, phosphorus, and zinc.

Kelp (Nereocystis luetkeana) contains a vast amount of nutrients. According to the authors of Vegetables from the Sea:

“All the minerals required for human beings, including calcium, sodium, magnesium, potassium, iodine, iron and zinc are present in sufficient amounts. In addition there are many trace elements in seaweeds.”

Kelp also has significant amounts of vitamins A and C, as well as B1, B2, B6, Niacin, and B12. By adding this nutritious weed of the sea to our diets we can find that our hair grows faster and thicker and our bones, teeth, and nails are stronger. Seaweed also supports metabolic function.

Stinging nettle leaf (Urtica dioica) is one of our most nutritious plants. According to Mark Pederson who wrote the book Nutrional Herbology, nettle contains high amounts of calcium, magnesium, chromium, and zinc.

Making this herbal seasoning is easy.

The recipe is

3 cups toasted and ground up sesame seeds

1 cup kelp

1 cup nettle

Step 1 ~ Preparing the sesame seeds

You can buy sesame seeds in packages or in bulk at your natural foods store. Sesame seeds are high in oils and can go rancid easily, so be sure to buy from a fresh source.


When making Sea Zest Seasoning in our home we start with three cups of sesame seeds. If this seems like too much for your family, you can reduce the amount of ingredients in ratio. (For example you could do 1 ½ cups of sesame seeds and a half cup each of kelp and nettle.)

Toast the whole sesame seeds on low heat. We like to use a clean and dry cast iron pan for this, but whatever you have will work fine. Be sure to stir them often so they toast evenly and do not burn. Once they become darker in color and have a nice aromatic smell, remove them from heat.

Using a food processor or blender, grind the seeds into powder and then place in a large mixing bowl.

Step 2 ~ Mixing it together

Add one cup each of granulated kelp and cut and sifted nettle leaf to the sesame seeds.

If you are beginning with whole kelp fronds or whole nettle leaf then you can use the food processor to mince them up well. One word of caution is that it’s better to have granulated kelp rather than powdered kelp. If it’s too powdery it doesn’t mix well. Also, buying whole kelp fronds will ensure better quality than buying it granulated.

Once it is all mixed together you can bottle it up, label it, and enjoy!

Because sesame seeds are high in oils you’ll want to consume this seasoning quickly so that it doesn’t have a chance to go rancid. If it has gone rancid you’ll notice the strong unpleasant smell.

You can store excess seasoning in the fridge for better storage.

This simple recipe can be a base for many other kinds of seasonings. You could add savory herbs like rosemary, thyme, or oregano. You could also add spicy seasonings like cayenne, ginger, or turmeric.

We sprinkle this seasoning on practically everything, but we haven’t tried ice cream yet. Let us know if you do!


SourAyurveda ElementsWater and Firehot, wet and light

TCM OrgansLiver and Gallbladderyin

Chemical understandingAcids, oxalic acid, citric acid, malic acid, vitamin C

Therapeutic understandingSourness can increase digestive fire, increase strength and bodily tissues, counter thirst, promote healthy intestinal flora and can be nourishing.

ExamplesA sour taste can be found in fermented foods like miso, yogurt, berries, vinegar and rose hips.

ContraindicationsBurning sensations, hyperacidity, teeth sensitivity

Hawthorne BerriesCraetagus douglassii


OxymelsOxymels are preparations using both vinegar and honey. These mixtures have a long history of use in western herbalism, dating as far back as the ancient Greeks.

Hippocrates spoke highly of oxymels for coughs but cautioned against their use for people with a cold and dry constitution (these people are commonly always the coldest in the room, wearing sweaters when others have on t-shirts, and may have dry skin, dry eyes, etc.). He also suggested heating these mixtures gently when they are being consumed during cold weather.

William Cook, a Physiomedicalist of the 1800s preferred vinegar as a menstruum for issues of the respiratory system. He felt that it concentrated the herbʼs actions to the respiratory system.

Honey in itself offers us a wide range of benefits for coughs and sore throats. Itʼs anti-microbial, inhibiting the growth of pathogens, as well as slightly expectorant. As most of us know, a spoonful of honey can soothe a sore throat.

There are a variety of ways to make oxymels. In this article weʼll explore these different preparations as well as different herbs to use.

#1. Oxymel preparation: Water, vinegar, honeyDecoct one ounce of herb in one quart of water, simmer until ¼ of the liquid remains. Strain and add four ounces of vinegar and four ounces of honey. Mix until it forms a syrupy consistency. This preparation works best with roots or leaves. Because of the long decoction it is not well suited for aromatic herbs because the simmering will boil away the volatile oils.

#2. Oxymel preparation: for aromatic herbs (no boiling involved) If wanting to use aromatic herbs (those in the mint family for example) you can simply combine an herb-infused vinegar with an herb-infused honey. I would suggest the ratio of one part of vinegar to three parts of honey. You can determine the ratio of honey to vinegar to suit your own tastes.

Herbs for Oxymels

Anise hyssop (Agastache foeniculum)Bee Balm (Monarda spp.)Elecampane (Inula helenium)Fennel seeds (Foeniculum vulgare)Garlic (Allium sativum)Ginger root (Zingiber officinalis)Gumweed (Grindelia spp)Horseradish (Armoracia rusticana)Lemon Balm (Melissa off.)Oregano (Origanum vulgare)Osha root (Ligusticum porterii)Peppermint (Mentha pipperata)Rosemary (Rosmarinus off.)Sage (Salvia off.)Spearmint (Mentha spicata)Thyme (Thymus spp)


#3. Oxymel preparation: Vinegar decoction with added honeyLastly, another variation of oxymels is to simply decoct the herb of choice with vinegar and then add 3 parts of honey to each part of vinegar.

Pine Needle Oxymel

Pine needles are abundant where I live. They are a stimulating expectorant, which lends itself well to insistent wet or mucous-producing coughs. I would not use pine needles or an oxymel preparation for dry hacking coughs. Pine needles are also a good source of vitamin C, giving us another reason to use it during times of illness.

To cut the needles into small pieces I suggest using scissors, as it is much easier than cutting with a knife.


Add a generous handful of needles to one cup of organic apple cider vinegar.

Simmer this mixture gently. If at any time it turns into a vigorous boil, turn down the heat so that it simmers once again.

After the liquid is reduced by half, strain off the needles.

Add honey to the pine needle vinegar. Many oxymel recipes call for 3-5 parts of honey for each part of vinegar. So, if you have a ½ cup of vinegar you would add 2 and ½ cups of honey. You could add less if this is too sweet to you.

Stir this mixture well until the honey dissolves into the vinegar, forming a syrupy consistency. We keep our oxymel preparations in the fridge and take it by the teaspoon to tablespoon when experiencing sore throats or wet productive coughs. This mixture should keep for a long time in the fridge.


PungentAyurveda ElementsFire and Windhot, dry and light

TCM OrgansLungs and Large Intestineyang

Chemical understandingEssential Oils, resins

Therapeutic understandingPungent foods are stimulating, warming, and drying. They are dispersing and can relieve stagnant digestion (gas, bloating) and increase metabolism. They are often used for fevers (with coldness) and to stimulate expectoration.

ExamplesPungent tastes are found in many culinary spices such as pepper, ginger, basil, rosemary, garlic, clove, and cayenne.

ContraindicationsHeat, dryness, burning sensations

CayenneCapsicum annuum


Kava Hot Cocoa

Kava (Piper methysticum) comes to us from the Pacific Islands. It has a long traditional and ceremonial use dating back thousands of years.

The root of the kava plant is used as a beverage and it was traditionally prepared by mastication or chewing of the root. When Europeans made contact with the Pacific Islanders they discouraged this practice. We now know that mastication makes a potent brew!

Kava can be a little tricky to work with. It doesnʼt like heat and the alcohol percentage in a tincture is very specific. The recipe below calls for kneading the powdered root in cold water.

Kava is a wonderful relaxing nervine. It can relax muscles and give a sense of calm. A friend recently described drinking kava to getting a luxurious massage. Thatʼs a pretty good description!

Kava can also be used for acute pain due to spasms. Kidney stones or menstrual cramping are good examples.

Chocolate is a good source of magnesium. Magnesium can stop muscle spasms and also promotes a sense of calm. The two go together quite well!

If youʼve never had kava before youʼll quickly notice a very distinct acrid taste and numbing sensation on your tongue. If the kava doesnʼt produce this effect it probably wasnʼt prepared right.

Recently kava made the sensational news headlines as being a dangerous herb. Itʼs true that kava contains some potent alkaloids. However, in all cases where injury was established it was from extracts that had potentiated certain constituents of the kava root. (Kavalactones). There have been no injures associated with appropriate use of the whole plant. However, it is contraindicated in pregnancy, breastfeeding and those with liver disease. If you visit jim mcdonaldʼs incredible article index and search for “kava” youʼll see many articles on the safety of kava. http://www.herbcraft.org/articleindex.html

Please do not buy wild harvested kava. Get it from a sustainable cultivated source. You can find fresh kava here: http://www.nukahivatrading.com/


http://www.herbcraft.org/articleindex.html

http://www.herbcraft.org/articleindex.html

http://www.nukahivatrading.com/

http://www.nukahivatrading.com/

Kava Cocoa Recipe1/2 cup powdered Kava1/2 cup fair trade cocoa powder6 cups watertablespoon vanilla1 teaspoon cinnamonHoney and cream to taste

Step One: Make the KavaPlace 1/2 cup of kava powder into a muslin bag.

Place the bag in a large bowl along with 4 cups of water (lukewarm).


Knead the bag for an extended period of time. How long? 20 minutes should do ya, although longer could be better.

Once you feel that you are done kneading you can start making the cocoa. The kava mixture should look cloudy.

Step Two: Make the cocoaCombine the cocoa, cinnamon and water into a small saucepan and heat on medium high stirring constantly. Once the cocoa has dissolved and the temperature is fairly warm, remove from heat.

Step Three: Combining the twoI like to mix equal parts cocoa to kava, but you can mix it up anyway you like. I add cream and honey to taste.


BitterAyurveda ElementsEther and Windcold, dry and light

TCM OrgansHeart and Small Intestinesyin

Chemical understandingGlycosides, alkaloids

Therapeutic understandingBitter tastes are cooling and drying. When the tongue detects bitterness it increases salivary secretions, which then creates a cascade of digestive secretions from HCL to bile to pancreatic enzymes; thus, it promotes digestion.

ExamplesDandelion leaves, kale, oregon grape root, and gentian.

ContraindicationsColdness, debility

Green GentianFrasera spp.


DandelionsTaraxacum officinale

Dandelions are an incredible weed. They grow abundantly and they grow everywhere! When I see the vibrant yellow dandelion blossoms in the spring I canʼt help but give thanks to this beautiful and useful plant.

Dandelion is an incredibly generous plant. Every part of the plant can be utilized in some way.

LeavesDandelion leaves are very nutritious. They are loaded with vitamins A and C, phosphorus, potassium, and magnesium. Young, tender dandelion leaves are pleasantly bitter. This bitter flavor stimulates digestion by promoting digestive juices like saliva, hydrochloric acid, and bile. Herbalists often describe the bitter flavor as one that tones the liver and encourages healthy function of the liver and gallbladder. Incorporating bitter flavors into each meal to improve digestion is a simple habit that can support the general health of your body.

In France they call dandelion “piss-en-lit”, which can be roughly translated to “pee-in-the-bed.” Although not a very romantic name, it is a very fitting description for this highly diuretic plant. Because of this, people with low blood pressure should avoid eating large amounts of dandelion leaves.

RootsDandelion roots go deep into the earth, pulling up minerals and other nutrients from the soil. Dandelion roots are one of the most often used plant medicines by herbalists for liver health. You can let your food be your medicine by using these pleasant tasting roots in your meals.

FlowersDandelion flowers are not as noteworthy in nutritional value as the leaves and roots; however, the flowers offer food for the soul. One spring I persuaded my husband to help me gather and process dandelion flowers for wine. This is a lot of work and my husband does not drink wine so you can imagine his initial excitement. We started to work with him grudgingly by my side, obviously thinking of better ways to spend the afternoon. However, before we knew it we were both joyously laughing and singing and having an enjoyable experience. Since then I have heard from many herbalists who have similar experiences. I dare you to try working with dandelion flowers and see how they affect you.


Harvesting TipsThere are a few other plants out there who resemble dandelion. To be certain you have the right plant be sure the leaves are completely smooth without any hairs. Another way to ensure you have the right plant is that each flower is attached to one stalk ( as opposed to many flowers coming from one stalk).

Leaves: Harvest the young tender leaves either in the spring or fall. The older a dandelion gets the more bitter it will be. You can always do a field taste test to determine if the leaves are palatable.

Roots: These are ideally harvested in the fall after the plants have gone to seed or harvested in the spring before the plant has put a lot of energy into leaves or flowers. When I am harvesting the roots for medicine I like to be more particular about harvesting times. When I am harvesting them for food I say anytime goes!

FlowersI like to harvest flowers that are fully open. Because they open when they are in sunlight a bright sunny morning is a perfect time. Generally you want to immediately use the flowers you harvest. If you keep them in the fridge they will close up. If you dry them they will go to seed.


Dandelion Pesto

We love this pesto as a dip, on bread, pasta, salmon, or even a couple tablespoons on eggs.

Ingredients2-4 crushed cloves of garlic1/2 cup cold pressed olive oil2-3 cups of young dandelion leaves1/4 cup of freshly grated parmesan cheesedash of sea saltsquirt of lemon juice (optional)1/4 cup of ground nuts (walnuts, pine nuts)

I prefer to make this type of mixture in a food processor. If you have one of these handy devices simply place all the ingredients in the processor and blend until well mixed together.

If you do not have a food processor you can make this in a blender and since I have burned out many a blender doing this here are my very precise instructions on how to make dandelion pesto and not break your blender in the process.

• Place oil, garlic, and salt in the blender along with half of the dandelion leaves.

• Blend well and then add the other half of the leaves. When finished blending it should be of a good consistency although still a little runny.

• Pour into a bowl and add desired amounts of parmesan cheese, ground nuts, and lemon juice.


AstringentAyurveda ElementsEarth and Winddry, cold and heavy

TCM OrgansAstringent exists within the sour category for Chinese Medicine

Chemical understandingTannins

Therapeutic understandingThe astringent taste is initially drying and overall moistening. It stops excess discharges and tightens mucosal tissues. It is often used in excessive diarrhea, internal or external bleeding, or tissues that are spongy and lax. By tightening tissues to prevent excess discharge, astringents are locally drying while being constitutionally moistening.

ExamplesUnripe bananas, strong black or green tea, raspberry leaves, cranberries, uva ursi, cinnamon.

ContraindicationsConstipation, dryness

ChokecherriesPrunus virginiana


Cranberry Sauce“Let food be your medicine.”

Hippocrates

When I was growing up we had cranberries approximately two days a year.

Thanksgiving and Christmas.

The cranberries we ate were slurped out of a can, sliced and then plopped on a plate. I canʼt say they were my favorite. Now that I have grown up and do my own shopping I realize that not all cranberries come in a can.

Cranberries are native to North America and are a large food crop for the United States. They grow in acidic bogs located in both the eastern and western shores of North America and are at their peak from October to December.

When eaten fresh these astringent and sour fruits have a wide array of health benefits.

In the herbal world, cranberries (Vaccinium macrocarpon) are best known for their ability to prevent and treat urinary tract infections. Cranberries are diuretic, as they increase urine output and also have mechanisms to prevent bacteria from adhering to the bladder wall. These tart fruits have also been shown to reduce kidney inflammation. This makes them very effective at keeping the urinary tract healthy.

But their health benefits donʼt stop there!

Cranberries are really high in flavonoids and Vitamin C. Flavonoids are powerful antioxidants that protect the body from oxidation and inflammation that can lead to premature aging. These flavonoids have been shown to promote a healthy heart and cardiovascular system. By reducing inflammation they reduce plaque build-up in arteries, prevent platelets from sticking together and normalize cholesterol levels.

Cranberries are astringent, meaning they can tighten and tone tissues. This can be helpful for promoting healthy gums and teeth and for stopping excessive diarrhea. Historically, cranberries were used to cure scurvy, a disease caused by a lack of vitamin C that often presents with bleeding gums. Cranberries may even reduce the presence of gingivitis.

In todayʼs newsletter we are going to show you a new spin on making your own herbal cranberry sauce. Remember, cranberries are not just for the holidays anymore!


Besides using cranberries weʼll also use the following ingredients.

Horseradish (Armoracia rusticana)Horseradish is a pungent root that most people have eaten in the form of wasabi sauce. Simply try one bite of horseradish and I donʼt have to tell you that it clears sinuses, FAST! Like cranberries, horseradish is also used for a variety of urinary complaints, including bladder infections and kidney ailments.

Itʼs also commonly used for respiratory infections like bronchitis and sinus infections.

It can even be used externally on wounds and muscle and joint pain. Careful though, in some people external use can cause a rash.

I bought a fresh horseradish root at the grocery store. If your local store doesnʼt carry horseradish root ask if they can order it in. If not you could also use prepared horseradish root.

Orange Peel and Orange JuiceWhen I was growing up I always found an orange in the bottom of my Christmas stocking and so oranges always remind me of the holidays. Both the orange zest and the juice add a wonderful taste to this recipe.

Cinnamon (Cinnamomum spp.) At one time in history cinnamon used to be more valuable than silver. Today it is used for colds and the flu, diarrhea, and to help balance blood sugar levels. Many of us simply use it because it tastes so darn good!

To make this recipe youʼll need...

Three cups of fresh cranberries (you can use frozen ones if fresh arenʼt available)1/4 cup of freshly grated horseradish (see instructions below)Zest and juice from one orange1/4 of honey or to tasteOne teaspoon of cinnamon1/4 cup of sour cream

Begin by rinsing the cranberries and then place them in a medium pan.

Next youʼll grate the horseradish using a cheese grater. One word of caution here. You know that when you chop onions your eyes start to sting and you might start to tear up. Well, multiply that by ten for horseradish! You might want to grate this outside with plenty of fresh air or place a little of the sliced root in a food processor. Itʼs intense!


Remove the zest from the orange. (You can use a cheese grater for this.) After the zest is removed, cut the orange in half and squeeze the juice out. When I did this I had about 3/4 cup of orange juice.

Place the cranberries, grated horseradish root and orange zest and juice into the pan and turn it to medium high heat. There should be enough orange juice to have some juice in the entire bottom of the pan. You can add some water if you need more liquid.

Stir frequently. As the orange juice starts to simmer youʼll hear the cranberries popping. Turn the heat to medium and continue stirring until the juice has evaporated and the cranberries have popped. Remove from heat.

Add the honey (to taste).

And then add the sour cream and stir well.

Lastly add the cinnamon powder

The tartness of cranberries goes really well with salty foods like roasted meats or roasted vegetables. We like to make up a batch and have a little with each of our meals. This recipe is very forgiving so feel free to experiment to come up with your personal favorite recipe.

Rosalee


SweetAyurveda ElementsEarth and Waterwet, cold and heavy

TCM OrgansSpleen and Stomachyang

Chemical understandingSugars, fats, proteins, carbs, polysaccharides, GAGs

Therapeutic understandingThe sweet taste is considered building and strengthening. It can moisten tissues, soothe inflammation, and nourish the blood. It can relieve burning sensations (think of reaching for milk after eating hot peppers) and promote calmness and centeredness.

ExamplesThe sweet taste is found in milk, honey, sugars, grains, sweet vegetables (root vegetables), meats, fish, and milk. Sweet tasting herbs include marshmallow, slippery elm and astragalus root.

ContraindicationsRespiratory congestion, diabetes, fever, weak digestion, feelings of heaviness, lethargy and parasites

MarshmallowAlthea officinalis


Herbal Meads and WinesMaking herbal meads and wines is a simple yet luxurious treat. You can make meads using a variety of different herbs. Meads are simply fermented alcoholic beverages made with honey, and wines are fermented alcoholic beverages made with sugar. Because honey can be very expensive I keep my meads to one gallon batches and make wines in more plentiful quantities.

Hereʼs a few of my favorite recipes. If youʼve never made mead or wine before look for my how-to video on making dandelion wine on YouTube.com.

St. Johnʼs Wort and Cherry Mead

IngredientsOne gallon of water3 pounds of honey1/4 teaspoon of yeast nutrientOne gallon of St. Johnʼs Wort FlowersOne pound of cherries1/4 cup of lemon juiceWine yeast

1. Place the honey and water in a pan and bring to a boil. 2. In a food-grade bucket add the St. Johnʼs Wort Flowers,

cherries, lemon juice, and yeast nutrient. 3. Pour the just boiled honey water into the bucket and stir well. 4. Once the mixture in the bucket has cooled to about 85 degrees F, add the wine yeast

(follow the directions on the wine yeast packet). Stir well. Cover with a cloth.5. This will stay in the primary fermenter for 3-5 days. Each day stir the mixture well. 6. After 3-5 days in the primary fermenter, strain off the liquid and place it in a carboy

with an airlock. It will be ready in a year.


Resource ListBooksPlanetary Herbology by Michael Tierra (really anything by Michael is superb for energetics)

The Energetics of Western Herbs by Peter Holmes

Yoga of Herbs by Vasant Lad and David Frawley

Tradition of Western Herbalism by Matthew Wood

Internet

HerbMentor.com A subscription website full of community, inspiration and education.

Ten Tastes Course with David Winston

Kiva Rose and the Anima Center for Healing Arts

Candis Cantin on the 6 Ayurvedic Tasteshttp://www.evergreenherbgarden.org/articles/sixtastes.html

Todd Caldecott on Ayurvedic Tasteshttp://www.toddcaldecott.com/index.php/herbs/using-herbs/283-taste-

CreditsAll images are copyright Rosalee de la Foret with the exception of page 3. Thanks to http://www.savortheelements.com/ for permission to use the image.


http://www.herbmentor.com


http://www.herbalstudies.org/

http://www.herbalstudies.org/

http://animacenter.org/intro.html

http://animacenter.org/intro.html

http://www.evergreenherbgarden.org/articles/sixtastes.html

http://www.evergreenherbgarden.org/articles/sixtastes.html

http://www.toddcaldecott.com/index.php/herbs/using-herbs/283-taste-

http://www.toddcaldecott.com/index.php/herbs/using-herbs/283-taste-

http://www.savortheelements.com/

http://www.savortheelements.com/

About RosaleeRosalee de la Forêt is a clinical herbalist and Structural Medicine Specialist who lives on the edge of the wilderness in the Northeastern Cascades of Washington State.

As an herbal consultant she contributes regularly to HerbMentor.com where she enjoys answering questions in the community forums and providing herbal education through ebooks, articles, videos, and photography.

As part of her private practice Rosalee sees clients at her office in Twisp, WA for Structural Medicine sessions as well as Herbal Health Consultations. She also offers Herbal Health Consultations by phone.

To learn more about Rosalee and the services she offers you can visit her website at www.Rosalee.info.




http://www.rosalee.info/

http://www.rosalee.info/

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The Taste of Herbs - Plant Healer Magazineplanthealermagazine.com/wp-content/uploads/The Taste of...Part I - Enraptured in Taste! 4 The Six Tastes in Traditional Medicine 5 Salty!