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Epazote

Bill Varney1 Comment

Herb of the Month


Tender, semiwoody perennial

Craft, Culinary, Medicinal

5 ft. high, 2 ft. wide

Full sun to partial shade

Light, well-drained soil

 Epazote, (Chenopodium amborsiodes)

Family: Chenopodiaceae
Genus: Chenopodium
Species: ambrosioides
Synonyms: Ambrina ambrosioides, A. parvula, A. spathulata, Atriplex ambrosioides, Blitum ambrosioides, Chenopodium anthelminticum, C. integrifolium, C. spathulatum, C. suffruticosum
Common Names: Epazote, erva-de-santa maria, wormseed, apasote, chenopode, feuilles a vers, herbe a vers, meksika cayi, paico, pazote, semen contra, semin contra, simon contegras, mexican tea, american wormseed, jesuit’s tea, payco, paiku, paico, amush, camatai, cashua, amasamas, anserina, mastruco, mastruz, sie-sie, jerusalem tea, spanish tea, ambroisie du mexique, wurmsamen, hierba hormiguera
Parts Used: Leaf, whole plant, seed

Epazote is an annual herb that grows to about 1 ft. in height. It has multi-branched, reddish stems covered with small, sharply toothed leaves. Epazote bears numerous small yellow flowers in clusters along its stems. Following the flowers, it produces thousands of tiny black seeds in small fruit clusters. It is easily spread and re-grown from the numerous seeds it produces which is why some consider it an invasive weed. The whole plant gives off a strong and distinctive odor.

Epazote is native to Mexico and the tropical regions of Central and South America where it is commonly used as a culinary herb as well as a medicinal plant. It has been widely naturalized throughout the world and can be found growing in parts of the southern United States. In Brazil the plant’s name is erva-de-santa-maria or mastruço; in Peru its called paico. It is known throughout Mexico and Latin America as epazote. The Siona name of this plant means worm remedy and here in America it is referred to as wormseed – both referring to it long history of use against intestinal worms.

TRIBAL AND HERBAL MEDICINE USES

In the Yucatan, indigenous Indian groups have long used epazote for intestinal parasites, asthma, excessive mucus, chorea (a type of rheumatic fever that affects the brain) and other nervous afflictions. The Tikuna Indians in the Amazon use it to expel intestinal worms and as a mild laxative. The Siona-Secoya and Kofán Indian tribes in South America also use epazote for intestinal worms (usually by taking one cup of a leaf decoction each morning before eating for three consecutive days). The Kofán Indians also use the plant as a perfume-tying it to their arm for an ‘aromatic’ bracelet. (However, most Americans consider the smell of the plant quite strong and objectionable – calling it skunk-weed!) Creoles use it as a worm remedy for children and a cold medicine for adults while the Wayãpi use the plant decoction for stomach upsets and internal hemorrhages caused by falls. In Piura a leaf decoction is used to expel intestinal gas, as a mild laxative, as an insecticide, and as a natural remedy for cramps, gout, hemorrhoids, intestinal worms and parasites and nervous disorders. Some indigenous tribes bathe in a decoction of epazote to reduce fever and will also throw a couple of freshly uprooted green plants onto their fires to drive mosquitoes and flies away.

In herbal medicine systems throughout Latin America epazote is a popular household remedy used to rid children and adults of intestinal parasites, worms and amebas. The plant is also used in cooking – it is said to prevent intestinal gas if the leaves are cooked and/or eaten with beans and other common gas-forming foods. The leaves and seeds of epazote have long been used in Central and South American medicine as a vermifuge (to expel intestinal worms). In Brazilian herbal medicine, it is considered an important remedy for worms (especially hookworms, round worms and tape worms) and is also used for coughs, asthma, bronchitis and other upper respiratory complaints; for angina, to relieve intestinal gas, to promote sweating and as a general digestive aid. It is used for similar conditions in Peruvian herbal medicine today. Local people in the Amazon region in Peru also soak the plant in water for several days and use it as a topical arthritis remedy. In other South American herbal medicine systems the plant is used for asthma, bronchitis, diarrhea, dysentery, and menstrual disorders. Externally it has been used as a wash for hemorrhoids, bruises, wounds, contusions and fractures.

The plant’s ability to expel intestinal worms has been attributed to the essential oil of the seed and ‘Oil of Chenopodium’ has been used for several centuries worldwide as a worm remedy. The oil was once in the U.S. Pharmacopoeia as a drug used against amebas, roundworms and hookworms. The therapeutic dose of the essential oil however does have other toxic effects, therefore it fell from favor as an internal remedy many years ago. Intake of 10 mg of the oil has been known to cause cardiac disturbances, convulsions, respiratory disturbances, sleepiness, vomiting and weakness and even death.

Main Preparation Method: infusion or capsules

Main Actions (in order): antiparasitic, vermifuge (expels worms), insecticidal, digestive stimulant, hepatoprotective (liver protector)

Main Uses:

  1. for intestinal worms and parasites
  2. for skin parasites, lice, and ringworm
  3. to tone, balance, and strengthen the liver (and for liver flukes and parasites)
  4. to tone, balance, and strengthen the stomach and bowel ( and for acid reflux, intestinal gas, cramping, chronic constipation, hemorrhoids, etc)
  5. for coughs, asthma, bronchitis, and other upper respiratory problems

Properties/Actions Documented by Research: amebicide, antibacterial, anticancerous, antimalarial, antiparasitic, antitumorous, ascaricide (kills Ascaris parasitic worms), insecticidal, molluscicidal (kills snails), vermifuge (expels worms)

Other Properties/Actions Documented by Traditional Use: analgesic (pain-reliever), antacid, anti-inflammatory, antihepatotoxic (liver detoxifier), antimicrobial, antiseptic, antispasmodic, antiulcer, carminative, contraceptive, diaphoretic (promotes sweating), digestive stimulant, diuretic, gastrototonic (tones, balances, strengthens), hepatoprotective (liver protector), laxative, lactagogue (promotes milk flow), menstrual stimulant, nervine (balances/calms nerves), sedative, tonic (tones, balances, strengthens overall body functions), wound healer

Cautions: It should not be used during pregnancy or while breast-feeding. Don’t use essential oil internally.

Traditional Preparation: For intestinal parasites: one-half cup of a leaf decoction once daily on an empty stomach for three days. A decoction of the leaves is employed (in ½ cup dosages) for menstrual, respiratory, and digestive problems on an as-needed basis.

Contraindications:

  • The plant and essential oil should not be used during pregnancy and lactation. While epazote has been used by indigenous tribes as a contraceptive, this use is not verified by clinical research (nor should it be relied on for such). However, the use of the plant is probably contraindicated for couples trying to get pregnant.
  • The oil of epazote is considered extremely toxic and should not be taken internally.

Drug Interactions: None known.

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Sage

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Hardy to tender perennial or sub-shrub

Uses Cosmetic, Culinary Ornamental

2 to 3 feet high and up to 3 feet wide

Full Sun

Almost any well-drained soil

 We featured Sage back in May of 2005, but it is worth featuring again.Sage, (Salvia species)

In the Middle Ages, sage was prescribed as a cure-all and used much as aspirin is today. Its name from Latin salvus,means “safe” or “healthy.”

It was honored by the Chinese as a symbol of immortality. Sage’s culinary use in rich dishes developed from its reputation as a digestive aid. The Greeks and Romans used sage as a calmative for stomach and nerves. Regular use of sage tea was said to bring an even disposition to excitable natures and healthy old age to everyone.  Sage was particularly recommended to older persons to help them restore failing memories and lift depression.

The Native Americans chewed fresh sage leaves to strengthen their gums and whiten their teeth. Sage tea has been used as a rinse to darken gray hair and relieve sunburn.

There are 800 or so known varieties of Salvia. S. officinalis, or common garden sage, is a cornerstone of the herb garden.  After its first year as  a tender- leafed  plant, it becomes a sturdy, woody shrub 3 to 4 feet high. Its broad, long, gray leaves are slightly pebbly to the touch due to its tiny hairs on its veined surfaces. The whole plant is aromatic, with the taste and smell of rosemary, pine and mint.

From summer through Fall, violet blue flowers appear in whorls on long spikes. They attract bees, hummingbirds, and potpourri enthusiasts.

S. elegans, pineapple sage, has pineapple flavored and scented leaves and flowers. Its tubular scarlet flowers are most profuse in the Fall. Bright green leaves are more pointed and longer than those of common sage. It is less cold hardy (to 30F) so give it a protected location or plant in containers. Provide plenty of space and water to reach its full 4 feet height and spread, although  plants seldom reach this size.

S. officinalis ‘Icterina’, sometimes called ‘Variegata’, known as gold sage, has bright gold and green primrose-marbled leaves. ‘Tricilor’ has green, cream and purple-red leaves. ‘Purpurascens’ has velvety gray green leaves suffused with purple and violet-blue flowers flowers in the summer.

All are cold tender so grow in containers in all but the mildest climates.

Planting & Care.

Germination from seed is tricky at best. Purchasing small transplants or making root cuttings in sand is usually more successful. If growing sage from seed, sow in early spring in slightly limey and sandy soil. Or propagate in early Fall or Spring by dividing established plants. Plant in well drained, slightly elevated sunny spot. As plants become established, water only when soil is dry. When sages become woody with age, remove all dead twigs and branches Trim plants frequently to encourage healthy new growth and more profuse flowers.

Harvesting and Use.

In addition to its traditional use as seasoning for Thanksgiving turkey and dressing, sausage, game, and liver, sage adds its rich, lemony flavor to veggies, breads and even sweets.

Common sage is the most favored by chefs. It keeps aroma and flavor well through extended cooking drying periods. To experience sage’s versatile flavor, mince a small amount and add to your favorite cheese spread, whole wheat muffin recipe or fresh apple cake before baking.

Sage is said to encourage the growth of rosemary, lavender and thyme; to repel cabbage butterfly; and to improve the flavor and digestibility od cabbage if grown nearby.

Sage may still be found in hair preparations to prevent graying and in cleansing lotions for oily skin. It is also an ingredient in deodorants, perfumes and soaps.

Take some sage advice and plant some sage!

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Lavender

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We featured Lavender back in May of 2004, but we think it is time to feature it again. Lavender is a wonderful plant with many uses! Join us in celebrating Lavender with Becker Vineyards Annual Lavender Festival on May 18, 19, & 20th, 2007. We will be serving a Lavender Five Course Dinner with the Beckers at The Herb Farm on Friday Evening, May 18 – enjoy discovering a different wine with each course.
LavenderBest known for its fragrance, lavender is a favorite herb of many gardeners. Greeks and Romans bathed in lavender-scented water and this herb took its name from the Latin word lavare (to wash). Lavender was highly esteemed by royalty. Queen Victoria kept her castle filled with lavender. Napoleon is said to have poured it on himself whenever he washed.

Lavender is a shrubby perennial with gray-green, sharp-scented leaves. Spikes of fragrant white, pink or pale-to-deep purple blooms form at the ends of branches. Narrow leaves make a striking evergreen hedge. Among the range of varieties English lavender is the easiest to grow, most fragrant and most shrub-like. Species suited for warmer climates include the smaller and darker purple Spanish lavender and the narrow, gray-green square-toothed French lavender. ‘Alba’ or white lavender has silver-gray leaves and offers a rich, clean fragrance but is less tolerant of cold than other species.

Planting and Care

Plant from containers in well-drained soil in a sunny, sheltered location. Expect only a few blossoms to appear on one-year-old plants; maximum flower production typically develops by the third year.

Cut back flower stems after bloom period has passed.

Rejuvenate old plants that have become ragged or woody by cutting back branches.

Don’t shear but prune branches selectively to retain the natural form.

Deer usually find lavender distasteful while butterflies adore it.

Harvesting and Use

Dried lavender retains its scent longer than any herb.

Gather flowering stems just as flowers open.

Pick leaves anytime.

Dry flowering stems by laying them on open trays or hanging them in small bundles.

Lavender is the basis for numerous products – perfumes, soaps, sachets and potpourris. It has even been included in tobacco mixtures. Herbalists ascribe medicinal benefits ranging from relief of fatigue, aches, sprains and rheumatism to stimulation of appetite.

Lavender pillows may help promote restful sleep.

Use dried stems as incense and fresh stems for barbeque skewers.

Bags or bundles of dried flowers chase away moths as well as counteract the odor of mildew, especially in chests lined with cloths.

Lavender’s essential oil is helpful in massage, bathing and scenting rooms for those who have difficulty sleeping.

Be sure to go to our Recipes Section for lots of wonderful recipes using fresh herbs, including this month’s Lavender Dressing and Salad Greens!

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Tarragon

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Hardy perennial

Culinary, Ornamental

2 feet high, 1-1/2 feet wide

Full sun to partial shade

Rich, light or sandy well-drained soil

 Tarragon, Artemisia dracunculus var. sativa

(Also called Dragon’s Mugwort, Tarragon) French Tarragon has become an herb not for the cook, but for the chef.

The word tarragon probably comes from the Arabic tarkhun. Its similarity to the Greek word drakoneion, little dragon, has given rise to its reputation as “the dragon herb.” Nibbling on the fresh herb does cause the tongue to feel slightly numb. Others point to its coiled, serpentlike roots as the source of this herb’s beastly identity.

French tarragon is often confused with its Russian cousin, A. dracunculus sub. Dracunculoides. The true French green offers a sensory satisfaction of anise and vanilla.  In the garden, it appears as a tidy perennial, with erect stems draped by slender, smooth, dark green leaves. Russian tarragon, by contrast, has little flavor, it leaves are larger, and its growth is more coarse.

Planting and Care:

French tarragon can be tricky to grow. It rarely blooms and never sets seed. If you see seed for “tarragon,” it is probably the weedy, tasteless Russian version, which will attempt to take over your garden. The culinary tarragon is propagated entirely from root or stem cuttings. Treat a new plant as you would an asparagus crown, planting it in fairly rich, well drained soil. I have found adding fine gravel to the soil helps the plant maintain good drainage. Tarragon tolerates partial shade but prefers full sun. If you live in a hot, humid climate, try growing tarragon in a sphagnum lined basket that can be moved to a cooler spot in the summer heat. If that doesn’t work, consider growing Mexican Mint Marigold, Tagetes lucida, as a flavorful substitute.

As tarragon matures, the roots of tarragon grow inward, twisting tighter, strangling the plant and its quality consequently deteriorates. It is best to dig the “little dragon” up every third Spring, divide the roots and reset them. This will ensure a garden of healthy, abundant and more flavorful tarragon.

Winter warning: In areas where the temperature dips well below freezing and there is no insulating snow cover, provide tarragon plants with a blanket of winter mulch (hay, loose straw, of pine boughs). This protects its shallow root system from repeated freezing and thawing.

Harvesting and Use:

Harvest sparingly the first year, but after plants are established leaves may be used fresh anytime. The plant can be completely cut back if needed twice during the season. Wrap fresh sprigs in paper towels, seal in a plastic bag and refrigerate up to one week. Fresh is best, but when you must use the dried leaf, substitute one third the amount. Tarragon marries well with sweet basil, oregano, thyme, garlic, parsley, chervil and chives – the classic French blend, fines herbes.

On its own, tarragon’s pronounced flavor dresses up chicken, veal and seafood, as well as cheese and egg dishes. It does not go well with strongly flavored vegetables such as broccoli, Brussels sprouts, or cauliflower, nor does it add much to baking sweets, pastas or tea. Better choices are spinach, salad greens, tomatoes, carrots, mushrooms, or zucchini. Because of tarragon’s high essential oil content, use sparingly. Add it at the last moment of cooking. Otherwise its potency tends to cook out or it becomes bitter.

Tarragon is delicious preserved in white wine vinegar or extra virgin olive oil. It makes an excellent mustard, and one of the best herb butters. Excellent as a salt substitute.

SIDE NOTE

Charlemagne, a French King in the eighth century, liked the flavor of tarragon so much that he ordered it planted on all of his estates.  Later it became popular in England and was listed as a garden plant in the Dutch settlements in North America in 1650. Thomas Jefferson grew tarragon and shared his plants with friends.

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Lemon Balm

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Hardy perennial

Crafting, Culinary, Medicinal, Ornamental

1-1/2 to 3 feet high, to 6 feet wide

Full sun to partial shade

Moist, fertile, well-drained soil

 Lemon Balm, Melissa officinalisFrom the earliest of times,  lemon balm has been celebrated by poets and herbalists for its “uplifting” qualities.  At one time the whole dried plant-root, leaves and seed-was sown into a piece of linen and worn under ladies’ dresses to promote “an agreeable disposition.”

Lemon balm is native to the Mediterranean. The genus name,Melissa, is derived from the Greek word meaning “honeybee.”  This herb’s lemony fragrance attracts bees. Hives were rubbed with its leaves to bring in swarms. Housekeepers once used handfuls of fresh lemon balm to polish and scent their furniture.

Lemon balm thrives in cooler climates. It develops into a bushy plant with substantial roots and a stalk reaching 1 ½  to 3 feet high. Leaves are smooth, heart-shaped and smell strongly of lemon. Yellow buds open into tiny white flowers by the end of summer.

Planting and Care:

Easy to grow although seeds are slow to germinate.  Start from cuttings, root division or plant from containers. Plant as soon as the ground can be worked in spring. Accepts partial shade to full sun exposure. Prefers moist fertile soil with good drainage. Once established, plants endure in the garden unless a determined effort is made to eliminate them. They reseed easily in the garden and spread wide, so provide plenty of space. In small gardens, try growing in containers to control plants. The leaves die down to the ground with the first frost. In cold winter regions, place a thick layer of mulch over the crown to protect the plants; each spring it will regrow from its roots.

Harvesting and Use:

One of the sweetest scented of all herbs, which makes it a delightful ingredient for sachets and potpourris. Fresh cut stems retain their fragrance well and lend a casual flair to floral arrangements. In the kitchen, lemon balm adds a light lemony flavor to soups, stews, fish and lamb. Use freshly chopped but sparingly with fruit or salads. It’s a wonderful replacement for salt and an inexpensive lemon zest substitute. It is also wonderful in baked goods and keeps it flavor well because it is captured by its surrounding medium.

Always add lemon balm near the end of cooking because its volatile oils are dissipated by heat.  Use as a fresh garnish in hot tea, iced tea and lemonade, A leaf or two improves a glass of white wine. Along with hyssop, it is an important ingredient in the liqueur chartreuse.

Lemon balm is recognized as an aid to digestion and circulation. It is reported to help relieve feverish colds, headaches and tension. Its oil is believed to be beneficial in dressing wounds, especially insect bites.

Recipe: Triple Lemon- Aid

It’s late summer in the garden, and it’s too hot to do anything but enjoy a glass of icy lemonade in the shade, preferably in a hammock!

1 generous bunch of each, all with long stems:

Lemon Balm

Lemon Verbena

Mint

1 large can of frozen lemonade concentrate

Juice of 2 large Lemons

1 lemon cut into thin slices

3 cups of water

Rinse and pat dry the herbs. Place herbs in a large glass pitcher and cover with the juices. Gently stir and bruise the leaves with a large wooden spoon. Add water and lemon slices. Chill overnight, stirring occasionally, pressing down on the herbs with the wooden spoon. Pour into tall iced glasses. Garnish with a sprig of Lemon Balm and edible flower.

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Ginger

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Ginger, Zingiber officinale

Ginger is native to the moist tropical forests of Southeast Asia and is now grown in tropical climates throughout the world. The portion used is the fat, knobby rhizome, a type of underground stem. It is generally called ginger root, which is technically a misnomer.

Ginger is a striking perennial plant, similar to bamboo. A green stem supports a number of long, narrow, blade shaped leaves. An inhabitant of the understory of the moist lowland forests of the Asian tropics, it grows outdoors only in similar warm and wet habitats. In climates where temperatures drop below 50°F, plants can be grown in a container and brought indoors in winter. In San Antonio, Texas and Houston and all along the Gulf Coast many people have them growing in their yards because of the mild temperatures.

The exotic flavor of ginger was prized by Greek bakers and later introduced to northern Europe by the Romans. It became one of the most popular spices of the Middle Ages, used in marinades (to disguise the taste of less-than-fresh meats and fish), sweet dishes, cakes, and biscuits. Its warming, rich, pungent flavor was believed to stimulate the gastric juices and helpful in thwarting colds.

Ginger is also an old-time remedy for queasy stomachs. Early Greek sailors used gingerbread “cookies” to treat seasickness on ocean voyages. Its potential as a nausea remedy was even tested by shuttle astronauts.

Planting and Care:

Purchase fresh, organic ginger rhizomes (sold as “roots”) at a local food market in late winter. Choose those that are plump, and have many buds. Place in warm water and soak overnight. Plant whole or break into pieces. Set two inches deep in a soil high in organic matter. Soil temperatures of 75°F to 85°F are essential before the dormant rhizomes sprout. Water lightly at first, then increase moisture as growth begins. Place plants in partial shade, never in direct sun. Only light fertilization will be needed if the soil is rich in nutrients. Water regularly so soil remains moist, but do not allow it to become wet. Ginger may go into dormancy during short winter days. Let the soil remain dry during this period. Ginger rarely blooms in cultivation, although it sometimes flowers if grown in a greenhouse. When I was growing up in Houston, we had it bloom numerous times just behind our swimming pool and I have a friend in San Antonio whose ginger bloom every summer in her backyard around her swimming pool! Yellowish green flowers and pink ones bloom in a cluster on top of a stalk 3 feet high. Green bracts surround flowers with a mauve or deep purple lip.

Harvesting and Use:

If you grow ginger in ideal conditions, plants may be dug up and harvested every year or two. Rinse harvested rhizomes gently to remove soil. Avoid abrading the skin before use. Dry well to avoid mold during storage.

The pungent rhizome is an essential ingredient in many Asian dishes. It is sold fresh, dried, ground or preserved in brine, vinegar or sugar syrup. Curries, spiced meat, fish, rice and vegetable dishes are enhanced with the flavor of ginger. It spices up fruit salads, pickles, preserves, fish and many orange vegetables such as pumpkin, squash, carrots, sweet potatoes and yams.

Remove the outer skin of the rhizome before using. Dried powdered rhizome is sold as the spice ginger and is popular in baking, especially in its namesake gingerbread and other spicy desserts. Rhizomes and stems can be brewed to make a stimulating tea. Ginger also sweetens the breath!

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Nasturtium

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Hardy Annual

Culinary, Ornamental

1-1/2 feet high (6 feet with support), to 6 feet wide

Full Sun to Partial Shade

Moist, well-drained soil


 Nasturtium, Tropaeolum majus

In the Language of Flowers Nasturtium is for Patriotism

Nasturtiums are frequently cultivated for the color they bring to herb and flower gardens. What a delightful surprise to discover the light peppery flavor their leaves and flowers lend to a salad or sandwich.

Nasturtiums originated in the New World where they were occasionally called “indian cress” due to the tartness of the leaves. Sailors ate the pickled seeds as a remedy against scurvy. Today they are valued as a source of vitamin C, iron and sulfur.

Plants are annuals or tender perennials in mild-winter regions. Open, trumpet-shaped flowers bloom in brilliant colors of gold, orange, scarlet, rose and a range of hues in between. Five-petaled flowers are carried well above the compact, bright-green, pancake-shaped leaves by thin hollow stems. They bloom all summer and into first cool days of Fall.

There are several types of nasturtiums. Sprawling and climbing vine types grow with support up to 6 feet. These are ideal for a cool greenhouse or protected sunporch where the soil will not freeze. The more common and dwarf and bushy types, “Tom Thumb” or “Whirlybird,” rarely reach more than 1-1/2 feet high. They make colorful edgings for garden beds or in window boxes and planters.

Planting and Care:

The big wrinkled seeds are easy to press into the soil, a perfect opportunity to get children involved in the garden.

For winter gardens in mild climates, start seeds in pots in August or September. Plant in early Fall when the warm soil encourages rapid germination. For spring gardens, plant in the full sun to partial shade in ordinary moist soil with good drainage.

Harvesting and Use:

Chop fresh leaves to add a tangy taste to a salad or use whole like its cousin, watercress, in rolled tea sandwiches. President Eisenhower added finely chopped nasturtium flowers, leaves and stems to his vegetable soup. LIkewise, use them in green salads for color and flavor. Mince flowers and leaves into whipped sweet butter for savory dinner rolls. Blossoms serve as unusual, colorful containers for dips and sandwich fillers.

Nasturtium Hors D’ Oeuvres recipe:

For Hors D’ Oeuvres that are a real conversation piece, stuff large Nasturtium leaves with Tuna, Shrimp, Crab, Chicken Salad or Guacamole.

Use about a teaspoon per leaf. Roll up, secure with toothpicks and cover with French Dressing. Marinate before serving.

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Horsetail

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Horsetail, Equisetum arvense

Horsetail is a hardy, spore-bearing, plant that bestrides the world, except Australia, and is virtually unchanged since forming whole forests in Palaeozoic times. High in silicia, its abrasive properties were used from medieval times as flails, scouring pads and metal cleaners. Some horsetails have minute deposits of gold which miners use as visual clues for locating potential sites. It is very weedy, and can take over an area quickly. It like dry and very damp soils. It often grows around creeks, ponds, and fountains.

Healing Uses:

Horsetail is the sole known source of organic soluable silica available to humans. Bitter-sweet E. hyemale is used in Chinese medicine for eye inflammations, and in Ayurvedic medicine for urinary tract complaints, fractures and venereal disease. Restricted to short-term use, field horsetail is used internally for prostrate problems, usually in conjunction with Hydrangea arborescens or other demulcent herbs, or for kidney ailments when boiled in wine.

Home Uses:

The most practical usage of E. arvense is for brittle or splitting nails, not uncommon in earth delving gardeners. Horsetail is useful to have on hand to staunch external wounds and nosebleeds, as it is an excellent clotting agent.

Gardener’s Nail Treatment recipe:

Use two adequately sized glass bowls to accommodate finger nails and toe nails. Keep in reserve 1 tbsp. sweet almond oil. Put 2 tbsp chopped horsetail herb into a stainless steel pan and pour over 1 cup boiled water. Cover and infuse for about 30 minutes. Strain off horsetail plant material and pour into finger and toe bowls. Soak nails in liquid for 10-15 minutes. Remove, dry and massage almond oil into finger and toe nails. Store infusion in tightly closed glass container.

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Cayenne

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Cayenne, Capsicum frutescens

Common names: Africa pepper, American pepper, bird pepper, capsicum, chili pepper, cockspur pepper, goat’s pepper, pod pepper, red pepper, Spanish pepper, Zanzibar pepper.

Medicinal Part: Fruit

Description and Growing:

Cayenne is a perennial plant in its native tropical America but is annual when cultivated outside tropical zones. Growing to a height of 3 feet or more, its glabrous stem is woody at the bottom and branched near the top. The leaves are ovate to lanceolate, entire, and petioled. The drooping, white to yellow flowers grow alone or in pairs or threes between April and September. The ripe fruit, or pepper, is a many seeded pod with a leathery outside in various shades of red, green and yellow. Plant in a well drained, sunny location about 12″-18″ apart. after all danger of frost.

Properties and Uses:

Appetizer, digestive, irritant, sialagogue, stimulant, tonic. In powder or tablet form, capsicum is used as a general stimulant and to build up resistance at the beginning of a cold. It can also be taken as an infusion for stomach and bowel pains or cramps. Small quantities of the fresh fruit or the powder will stimulate the appetite. For external use, cayenne is made into plasters or liniment or the tincture is applied to increase blood flow to areas afflicted with rheumatism, arthritis, pleuritis, or pericarditis. CAUTION: Prolonged  application to the skin can cause dermatitis and raise blisters. Excessive consumption can cause gastroenteritis and kidney damage.

Preparation and Dosages:

Infusion: Use 1/2 to 1 tsp. pepper per cup of boiling water. Take warm, 1 tbsp. at a time.

Powder: For acute conditions, take 3 to 10 grains, for chronic conditions 1 to 3 grains.

BE SURE TO CONSULT A QUALIFIED HERBALIST FOR MEDICINAL USES

Recipe: Throbbing  Headache Tea: Many Spa Therapist classify this as a “gallbladder” headache.

Some say that it is caused by eating fatty foods for breakfast or for dinner the evening before. The problem probably exists from the digestive system, a slight digestive cleanser is suggested.  Squeeze the juice of half a lemon into a cup of hot water, add a pinch of cayenne pepper. The lemon promotes alertness and the cayenne digestion stimulation.

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Lemon Verbena

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Tender herbaceous perennialCulinary, Ornamental, Medicinal

6 feet high, to 4 feet wide

Full Sun

Light loam soil

 Lemon Verbena, Lippia citriodoroLemon Verbena is considered the queen of aromatic herbs and the English know only too well, who always adopt a good garden plant when they see one. For about 200 years they have integrated lemon verbena so comfortably with their own personal borders that we’ve forgotten the plant’s true origins.

This is a Native American Herb that, although short on history and lore, has nevertheless become popular throughout the world, probably because it has the purest and most refreshing aroma of all lemon-scented herbs. In Peru and Central America the plant reaches a height of 12 feet, given warm climates, sandy soil, and protection from wind. In North America the plan it is a tender perennial garden shrub. It can be grown well in a pot as a pot-head standard and, because its habit of growth is more relaxed than that of formal bay trees, you should consider growing lemon verbena standards in ornate terra-cotta containers, evening spaced on five feet on center through the length of a perennial flower border. The pastel green spheres and clean citrus scent will visually and aromatically unify your garden.
It is a deciduous plant that will probably drop its leaves when it is brought back inside to winter during the colder months. the leaves will reappear, although they will appear a little yellow-green in color. LIke most perennial herbs, lemon verbena gains in taste and fragrance, so try to keep the plant from year to year.are arranged in a whorl around the stem. One of the herb’s earliest botanical names, Aolysia triphylla, describes the characteristic three leaves that grow from each node. Three-leaf plants were significant in religion because they symbolized the Trinity. There are small mauve and white clusters of flowers at the end of branches and, as with any aromatic plant, it is best to harvest the foliage right before it blooms. Because the aroma can linger on the dried leaves, it is invaluable for potpourris, sachets and teas.

Planting and Care

Natural legginess and rampant growth require the tall stems be pruned in late spring and summer. If growth looks ragged after late frost, reduce height by one-third to stimulate new growth and to keep plants more compact.

Harvesting and Use

The most lemony of all herbs, lemon verbena has an intense lemon zest without being bitter and is a favorite culinary herb used in fruit salads, cooked sauces and baked goods. Lemon verbena is an ingredient in perfumes and liquors. For aromatic relief, add an infusion of fresh or dried leaves to your bath.

Lemon verbena makes a unique substitute for lemon or mint in poultry, fish, and stuffing recipes. We love using it in lemonade, peach cobbler, margaritas, or in ice cream!