Cayenne, Capsicum annuum
Cayenne peppers (in fact all peppers) are stimulants to the system. Cayenne stirs up the blood and has an equalizing effect in that it helps to move stagnant blood. It moves blood to the surface, and is a corrector of circulatory problems. Alternately, cayenne will also staunch the flow of blood. If you sprinkle some in a scratch or wound, it will sting, but it will also stop the blood flow.
It has vitamins A, C, and E. You can use small amounts in a tea for colds, flu, and fevers, mix it with chamomile, yarrow, or oregano, and perhaps add a little honey if your throat is sore as well. You can even gargle with it for sore throats, just be sure to use a tiny amount, or heavily dilute it!
Use as a tea with chamomile or peppermint to help with sluggish digestion or flatulence. It will tone the heart muscles and clear the sinuses. Heating cayenne to a high heat destroys its medicinal benefits.
Use with caution, as it is very spicy and will burn if you get it in your eyes or in the tender mucus membranes of the nose (so be careful not to inhale it). I remember all too well cutting up peppers to put into a salsa, washing my hands really well, and at some point later in the day touching my eyes and the burning sensation that ensued (even after some time had passed since I had handled the peppers)! Now I wear gloves when cutting up the fresh peppers for salsas and other dishes.
Another way to get the benefits of cayenne as a blood stimulator, is to take it in capsule form. It will open in the acidic environment of the stomach, which is built to handle tougher situations than our mouths and esophagus are! This way you also avoid getting it in your eyes.
Calendula – Calendula officinalis
Calendula is an annual that grows about 12 inches high. Its beautiful flowers bloom in yellow and orange and they will brighten up your garden with their herbal sunshine! Calendula will lightly reseed itself in your garden, but just in case, collect a few seed heads to plant for next year’s crop. Pruning off the older flowers encourages the plant to keep blooming, and you will have blooms all summer long and into autumn. Use calendula to brighten up open pockets in your perennial garden, and be sure to add it to your herb garden as well.
Calendula flowers are used to make compresses for tired or agitated eyes. They fight inflammation, viruses, and bacteria. (They are bacteriostatic, which means they do not kill bacteria, but contain it, keep wounds clean, and help the body to heal itself.) Their petals (also known as “poor man’s saffron”), are edible and make a lovely and colorful addition to any salad. Harvest flowers when they are young and full, use fresh, or dehydrate to store and use for teas, tinctures, salves, and balms. Medicinal properties are held in the bud and in the sticky resin that is found concentrated in the undersides of the flowers. If harvesting with an un-gloved hand, you will notice the stickiness after collecting a few heads, here is where the magic lays. It promotes healing in wounds, rashes, burns, and cuts in the skin. Use a strong tea and wash it over the affected areas. Calendula is used as a remedy for afflictions to the lymphatic glands and as a general immune tonic.
Best of all, it is easy to grow, lovely to look at, and happily returns in new and wondrous places in your garden each year!
Herb of the month Mugwort/Cronewort – Artemesia vulgaris
This herb was named after the Goddess Aretemisia of the moon and the hunt. It is a perennial that can get a bit weedy (so plant it where it can be free to roam), it has little silver hairs on the back sides of its leaves, and can grow to be 5-6 feet tall. It prefers a slightly wet area, but will grow in most places.
It’s culinary uses are most appreciated in Germany where it is still used to flavor sausages. It has a very bitter flavor, so a little bit goes a long way!
Mugwort is used medicinally as a tea, tincture, or infused in vinegar. It is useful for many women’s issues having to do with menstruation. In general, it is antidepressant, a blood mover, and can help relax aches and pains throughout the body (for men and women). It is rich in vitamins and minerals and is used as a tonic for the body. It also aids in digestion, promotes liver detoxification, and gets rid of intestinal round worms.
Mugwort is also know to help evoke lucid and powerful dreams which can strengthen intuitive wisdom and inner vision. Make a dream pillow to keep by your head at night… see what happens! Burning or smudging with the dried leaves will also help to lift the veil and connect you to positive energy.
Herb of the Month – Dill Anethum graveolens
Dill is an aromatic and delicious herb used to flavor salads, seafood, pickles, and savory dishes. It is an annual with dainty feathery leaves that can be harvested all season long. The flower arrives on the main stem of the plant and forms a beautiful inflorescence. The flower heads turn into seeds soon after, and can be harvested and saved to plant for next year or used in cooking to add flavor. Dill flower heads and leaves are often used in pickling and give dill pickles their traditional flavor.
Medicinally, dill is used to aid in digestion, as an appetite suppressant, and to sweeten the breath. Dill oil kills bacteria and relieves flatulence.
“’Meeting House’ seeds is an old name that reflects the custom of chewing dill seeds during long church services to calm rumbling stomachs.” Herbs by Anna Kruger
I love growing dill in my garden, as it is easy to grow and looks so lacy and lovely. I like to trim it as it comes up in the spring to encourage bushier growth. Otherwise it grows straight and tall with fewer leaves alternating up the stem. I harvest and dry the leaves in my dehydrator. You can let some plants grow tall and flower if you would like to use the flower heads for pickling. I save some seeds every year just as a precaution. This is usually unnecessary as dill easily seeds itself around the garden if you leave a few flower heads and let them to go to seed.
Chives – Allium schoenoprasum
Chives are a very common herb found in most herb gardens. They are easy to grow and happily seed themselves around the garden. They grow in grass-like clusters about 10 inches high, have hollow stems, and prolific purple flowers that begin to bloom in late May and early June.
Chives are in the onion family. Their leaves have a mild onion flavor, and go beautifully in any savory dish, either raw or cooked. Used them to garnish soups, gravies, dips, and baked potatoes. Their beautiful spike-petaled flowers are also edible, and liven up and add color to salads.
Chives are easily chopped and dried in a dehydrator, or, even easier than that, chop and freeze them. They keep very well this way, and can be used all winter long to add a bit of fresh flavor to winter dishes.
Plants in the onion family are rich in minerals (iron, calcium, magnesium, phosphorus, and potassium) and vitamins (A, C, thiamine, and niacin) and are a basic nourishing food for the body. In the Orient, they are used as a remedy for colds, flus, and chest congestion.