Archive for the 'Food as Medicine' Category

Winter Nourishing Herbal Infusion

tammy February 2nd, 2009

My new favorite winter nourishing herbal infusion is a combination of equal parts violet leaf and linden flowers, with a hefty pinch of nettle seeds. Pour a quart of boiling water over, seal, and let sit for 4 hours or more. Strain and drink. Yumm!!!

This blend is addressing my winter constitutional dryness beautifully, moistening up those mucous membranes, easing digestion, helping to purify the blood, and nourishing my kidneys and adrenals, which tend to be weak. Plus I think it tastes really, really good. I’m loving it!

What are your favorite winter infusion and tea blends?

Personal note: Sorry for the scimpy posts of late. This winter is turning out to be a transformational one for me. I’m going through a lot of transitions at the moment. I will get back to focusing on my herbs and blogging soon! Thanks for being patient :-)

The Best Things I Did For Myself All Week

tammy October 5th, 2008

When I get sick, my first thoughts usually turn to, how can I make this GO AWAY!! NOW!!  But I’m learning through experience that this approach is not always the best way.  It seems the more I push at an illness, the more it pushes back, and the longer I have to deal with it.

If you remember from a previous post how sick I was recently, and how well Butterfly Weed helped me, you may be surprised to learn that I got another virus just as that never-ending one cleared up.  I went to the doctor to rule out a more serious infection like pnuemonia and such.  Clear mucous, no fever… probably just another opportunistic cold virus catching hold while my immune system was still weak and vulnerable — from my recent illness and also from racing through life at a frantic pace without enough rest or self care! 

With that original illness, I had thrown everything herbal at it that I could think of.  Lots of tincture taking and impatience as the symptoms hung on and on.  Even the more nourishing remedies, such as hot bone broth soup, were administered with a forceful attitude.  I was wanting to get back to my busy life at full speed, but I felt like shit.  My thoughts were, what can I take that will zap this thing out of me and let me get on with it????

Susan Weed teaches a lot about “problems as allies.” The idea is that when an illness shows up, your body is trying to speak, to get your attention.  It’s not an enemy to be thwarted, but an ally that can help you move toward greater wholeness and health.  What was my body saying to me?  When I became sick again so soon after just starting to get well, I decided to stop “fighting off illness” and embrace it so I could pay more careful attention to my body’s voice.  It was saying that I needed sleep.  I needed comfort and warmth.  I needed nourishment.  I needed some TLC and gentleness.

So…

I took a couple days off from massage school and a day off from work.  Through those days and into the weekend, I slept a lot more than I had in months.

After waking up from a nice long sleep on one of the days, feeling pretty relaxed, but cold and congested, I went to my herb cupboard and picked out herb for a hot steam.  Calendula flowers, yes, that’s what I wanted. Some may think of the more aromatic herbs as the most appropriate here, but for some reason, I just wanted the calendula.  I boiled some water and poured it over the dried flowers into a bowl and then covered my head with a towel to breath in the warm steam, letting in cool air as needed.  Pure bliss, deeply penetrating warmth and comfort for my lungs and sinuses.  When the water had cooled enough, I took some of the warm moist flowers and laid them over my eyes and sinuses, absorbing their healing energy.

My lungs were still feeling weak after these many weeks, still hanging on to a lingering, nagging cough.  My glands and lymph were still swollen a bit.  I went back to my herb cupboard a little later for infusion ingredients – to soothe my symptoms, not force them well, just soothe them.  And I FOUND SOME MULLIEN!!  I had thought I was out, but there it was, this wonderful lung tonic.  Into the infusion jar went a small handful.  Mellow oatstraw was calling to me also, so a handful of that next.  Hmmm… dried elderberries… I briefly wondered if they would be good as infusion (I’d only been taking it as tincture so far).  I thought yes, so a few of those added to the jar, too.  Finally, some more of the yellow calendula petals (just petals, not the whole flower head; just what my body seemed to want).  Pour boiling water over, cap, and leave for a few hours.  Strain and drink.  The taste is smooth, mellow, slightly fruity, divine.  Everything elderberry is supposed to do for a cold or flu seemed magnified ten times over compared to the tincture. The the taste of mullien is like something I’ve been craving for a long time. The infusion soothes my cough.  It relaxes and nourishes me deeply. I make this brew again the next day and the next and the next.

 

Chicken soup several days in a row, made with bone broth, lots of sage and thyme and pepper and salt.  The warmth down my throat, the herbs, the minerals, all work together to start weaving back together my frayed system.

Several hot baths with bundles of herbs thrown in.  Red clover blossoms and, once again, sunny calendula.  Bone penetrating warmth, just as I needed.

By Monday, I felt rested and relaxed and just about back to my old self.  My lungs felt healthy and strong, all my upper respiratory passages felt moist and at ease.  An interesting side note – the tennis elbow I’ve had for months now STOPPED HURTING ALSO!  Somehow through this process, that elbow got what it needed, too, so it stopped yelling at me.

This experience was two weeks ago.  I’ve been mostly well since then, but everytime I start to over do it, scrimp on sleep, or fail to nourish myself properly with fluids and good food, that little tickling cough starts to creep back, and I understand the message immediately.

Notice all the water-based, warm, nourishing herbal remedies I instinctively reached for when the focus became listening and nurturing, instead of squashing and conquering.  This is kitchen medicine at its best.  A great lesson this whole experience has been for me in the art of Healing Wise, one of many I’ve been blessed with recently.  

Who Needs a Fancy Yogurt Maker?

tammy September 12th, 2008

When you could have this little homemade beauty? This was my first batch of homemade yogurt and it turned out really well, I’m happy to report.  And so did the cream cheese I made from it!

To make your own homemade yogurt, you will need 1/4 C starter yogurt for every quart of milk.  Buy a cup of good quality plain yogurt with live cultures from the store to use for this purpose.  The milk can be any kind as long as it is not ultra-pasteurized. Ultra-pasteurized milk has damaged proteins that will not work well to make yogurt.  Get organic if you can; raw is even better.

Heat your milk to 185 degrees, let it cool to 110 degrees, stir in the starter yogurt, and then keep it warm, between 90 and 110 degrees, until it has transformed into yogurt, usually about 12 hours later.

Most homemade yogurt instructions tell you that you need to have a thermometer so you can keep the yogurt at the proper temperatures. But hey, I’m a wise woman!  I don’t use fancy thermometers either!

When initially heating the milk to the requisite 185 degrees, I just use my senses to tell me when it is the right temperature.  185 is steamy, but not boiling.  This step is for the purpose of killing any bad bacteria, which I’m guessing is not a big problem if you are using pasteurized milk anyway, but I still do it.

When the milk is slightly warm or even a little cool, it is probably within the 90-110 range.  Just gauge it based on your own body temp as a starting point.  Your body temp is around 98.6, so if it is exactly the same you won’t feel either cool or warm when you stick your finger in, if it is a few degrees warmer, it will feel slightly warm, a few degrees cooler, it will feel slightly cool.  You get the idea.

To keep mine between 90-110 degrees while it was setting up, I wrapped a heating pad set on low around the jars and put a towel around the whole bundle.  My home is air-conditioned, so it was important to have heat source, but if you are in a warm climate and don’t have air-conditioning, you may not need this. My heating pad automatically turns itself off after a certain number of minutes, and every hour or so, I would turn it back on.  There are many other ways to keep the culturing yogurt warm — set in warm water in a cooler, set in an oven set on 100 or so, etc.

I kept half the yogurt to eat with fruit and in smoothies, and the other half I turned into cream cheese.  To make cream cheese, line a strainer with a clean cloth and set over a bowl, pour in the yogurt and let the whey drip out and into the bowl.  It takes a long while for all the whey to drip out, and toward the end you’ll probably need to take the yogurt filled cloth out of the strainer and tie it to a large wooden spoon or other such device and hang it over a taller pitcher to finish dripping.

When the cream cheese is firm, store it in an air tight container in the fridge.  You can eat it plain or stir in some flavors as you like.  You know that shelf in the grocery store with all the flavors of cream cheese?  Use that for ideas, or make up your own combos.  My favorite so far is dried apricots and ginger. Yum!  Next, I want to try some savory herbs.

Keep the whey also.  This can be used to soak beans and grains before cooking (to increase their nutritional value) and as a starter for fermented (pickled) vegetables.  For more information about using whey in food prep, see Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

Whey is also very medicinal as a topical on itchy rashes, as is the full fat yogurt.  This helped clear up a severe, long-lasting, angry, red and itchy rash on my arm last summer when nothing else helped.

Now that the weather is a little cooler, I feel like I’m finally emerging from the August fog that washes over me every summer.  It’s time to start thinking about Fall medicine making.  This weekend I’ll be working with the poke plant… the berries are almost ripe for drying and juicing, and I want to try making a psoriasis salve from its leaves.  More on all that next post…

Crabapple Delight

tammy July 21st, 2008

I made the yummiest apple crisp for dessert last night, with crabapples. These little beauties taste like a cross between cherries and apples. So delicious! I got them from a tree in my mother-in-law’s yard. She didn’t know what they were and had been telling the kids not to eat them because they were poisonous! Somehow I had never seen this tree in her yard before, but I’m glad I finally discovered it.

(sorry the pics are a bit fuzzy… don’t know what is wrong with my camera)

First take out the seeds. The crabapples are small, so this part is quite tedious. The quickest way I found was to just cut the flesh from all around the sides. No way I was peeling them, though!

Then coat your baking dish with butter and drop in the cored crabapples.

Make a crumb topping from brown sugar, butter and flour. I didn’t have any regular wheat flour, so I ground some flax into flour instead. Sprinkle the mixture all over the top. Bake until lightly browned. Yum!

I spent the morning with my mother-in-law attempting to also make jelly from the recipe I found here: http://earthnotes.tripod.com/crabapple.htm, but alas it did not jell as it was supposed to. I now have liquid “jelly” — anyone know what I could do with this sweet, tasty liquid?

P.S. the chickens really loved the cores!

The Chicken Whisperer

tammy July 13th, 2008

All I can say is, be careful what you wish for! Dreaming of our own fresh eggs and being one step closer to producing more of our own food, not to mention all the wonderful fertilizer for the plants, we’ve been wanting to get chickens for some time now, but hadn’t had the time to prepare a coop yet. I was sure we would wait until next spring to begin this new venture. But what did I know?

Last weekend, out of the blue, we were given 16 young chickens that needed a home immediately.

Yes, I said 16.

We had to hurriedly scramble to put together a safe, cozy home for them. We ended up converting a dog kennel into a chicken yard by covering it completely with chicken wire, and we used a bunch of scrap wood to build a secure coop inside it. The dog kennel is one of those huge chain-link thingies that was also given to us some time ago. Our dog won’t use it because he thinks he is one of the children and has full rights to the house.

The chickens are all small now, so they have enough room for the moment, but we know that will change as they grow bigger. Thankfully, our son is planning to take half of them as soon as they develop enough to see which are hens and which are roosters. He already has a coop. We also plan to extend the dog kennel to make a bigger yard for the ones we keep.

Chickens are funny creatures, I’m finding. I’ve really enjoyed sitting out by the chicken yard just observing their behavior and the way they communicate with one another, peeping warnings to the others to scatter if you come too close, sometimes fighting, always looking for bugs and worms. If one finds a particularly tasty morsel like a fat worm, it will take off running away from the others to try to eat it before they see it. But as soon as the others see the lucky one running, the jig is up. Busted! The others will all take a stab at darting in to grab it away, only succeeding if they are very fast.

We had a chicken run the first day we brought them home. They all got out of the pen at once. They mostly all stayed together during their frantic escape, peeping to each other which direction to take. Run this way, no here she comes, run that way, no back this way, wait, there she is again… It was hysterical.

We’ve settled into a daily routine of feeding and watering and securing the coop. Now I’m looking forward to all those gorgeous, super nutritious, golden-orange yolked eggs, and a very rich compost pile for next year’s garden.

Wild Lettuce Anyone?

tammy June 14th, 2008

If you suffer from insomnia, this common weed could be your best friend. It can provide deep relaxation and a delicious, gritty-eyed, cuddly sleepiness when you are wound up and your mind is racing and you find that you can’t get to sleep or stay asleep for long.

Last month I started a bunch of new things in my life. I changed my work schedule, started massage school, began doing some computer consulting work on the side… there were a lot of new things to absorb and a lot to juggle. I was quite wound up and often had trouble getting to sleep, and when I did, I slept lightly and woke just a few hours later to begin tossing and turning for the rest of the night.

Just when I was getting desperate, I found the prickly lettuce (Lactuca scariola) growing tall and strong right at the edge of the yard. To make sure I had the correct plant ID, I felt the row of prickles along the bottom mid-vein of its leaves, and then plucked off one to see the yellowy sap oozing out. Sap will ooze out of any part of the plant that you break off.  I ate about half a leaf, tasting its sweet, slightly bitter, flavor. The young leaves are often used in salads, though the older leaves can get much too bitter for eating.

After eating the leaf, I began gathering what I needed to make a quart of tincture. I felt super relaxed as I walked around the edge of the yard snipping the stalks. Not drugged at all, just calm and relaxed. I also began to feel pleasantly tired and sleepy. I hadn’t felt that in sooooo very long. Delicious.

After I chopped up my harvest and put it in a labeded jar with 100 proof vodka, it was time to get ready for bed. I went through my usual bedtime routine, tidying up, washing up, laying out clothes for the next day, etc, all the while feeling very calm, very relaxed, and knowing that I would have no problem falling asleep that night. I crawled into bed, went right to sleep, and slept soundly the entire night — the first time in over a month!

I have purchased wild lettuce tincture in the past and knew it could help me sleep, but that’s really all I knew about it. Last week I got my hot little hands on Matthew Wood’s new The Earthwise Herbal: A Complete Guide to Old World Medicinal Plants and have now learned a few more things about this plant.

According to the profile in Wood’s book, I can see why it works so well for me. “It is indicated for stiff sore persons with painful muscles, especially the lower back. The pulse is slow and hard… [which] indicates ‘cold blockage’ or ‘internal cold’… Sometimes there is slight evidence of the heat that is being blocked… it produces red margins of the eyelids, allergies, and facial acne.” (p. 307, 308)

I had been very, very cold this past winter, and very, very stiff and sore, especially in my lower back. After reading this I looked in the mirror and sure enough there were red margins around my eyelids also.

He goes on to write that Lactuca also addresses hormonal imbalances caused by excess of androgen — think teenage acne as a common manifestation of this. It has also been used to cure “dropsy” (water retention, edema). Acne and edema — two more conditions that I have dealt with in the past.  Seems I have a lot of affinity for this herb.

However, even if you don’t fit the profile completely, I think it would be beneficial to almost anyone who needs a little help relaxing and sleeping. It is very gentle and effective for that purpose, and unlike most pharmaceuticals on the market for that purpose, it is non-addictive.  I plan to make it a permanent part of my herbal medicine chest.

 

Wild Blueberries!

tammy May 26th, 2008

I just can’t believe the bounty of this little plot of land we live on.  I discovered recently that there are bush after bush of wild blueberries, which happens to be my absolute favorite fruit.  I missed them the last two years because I wasn’t paying careful attention in the Spring when they were flowering and so had no way of really knowing what those random berries were that I saw later in the Summer. 

Flowers are the easiest way to identify any unknown plant.  They follow patterns that are easily categorized by family, and this helps tremendously with narrowing it down the correct plant.  Most online identification tools are also going to be easiest to use when you know the flower. 

Below is what my blueberry flowers look like.  I was able to find and identify this plant online by searching under “white flowers” at www.missouriplants.com. The latin name is Vaccinium stamineum, so I had to scroll through many pages before I got to the “v” section and recognized this flower.  Once I had the latin name, I searched Google for more photos to be sure it was a correct i.d.

 Blueberry Flowers

This variety of blueberry is known by the common name of Deerberry, and are edible.  From what I’ve read, the fruits do not become dark blue and sweet when they ripen, but remain a bit green and sour. 

The other day in a particularly sunny location I saw a nearly ripened fruit on one of the bushes, and it was somewhat purple, but not blue.  I ate one and found that it was quite tart, but I thought they were actually pretty tasty. 

Deerberry

I’m going to harvest as many as I can this year and freeze them to add to smoothies and such, as they are very nutritious.  According to a recent USDA report*, they contain loads of anti-oxidants (as most berries do), which are a group of nutrients that support cardio vascular health and scavenge free-radicals in the body to prevent things like premature aging and cancer.  

Wow, what an awesome gift from Mother Earth, just sitting out there waiting for us to partake.  I never cease to be amazed.

 

* While I find the goal of “genetic improvement of fruits and vegetables” in this research quite scary, I do find the nutritional information about the deerberry they have discovered to be useful. At least I know my wild growing blueberries haven’t been genetically modified!  But who knows what they will do to the commercial blueberries using this info, yikes!

Yummy Garlicky-Peppery Wild Greens

tammy May 15th, 2008

The blog party for May is being hosted by Darcey at Gaias Gifts. This month’s topic is “Spring Greens”!

My absolute favorite spring green (so far… I’m sure there are others I haven’t discovered yet) is Bittercress (Cardamine spp). I found this little beauty last fall growing in my yard. I’m not sure what made me notice it, but I remember being intrigued right away. The intrigue soon turned into an adventure of “let’s identify this plant!”

First, the taste

I started the identification process by tasting a small leaf. Since I had no idea what kind of plant it was, I had no intentions of swallowing it just then, just tasting it and then spitting it out.

When you first chew, it tastes garlicky, then as you hold it in your mouth you slowly start to feel peppery heat that continues to rise in intensity for about 15 seconds, then the heat subsides and leaves the absolute best garlic-pepper aftertaste lingering for a long time. Mmmmmm!

With that first taste, from somewhere in the depths of my brain out came the word Brassica. I had to go look it up, though, as I couldn’t quite remember what it meant, even though I knew it was one of the common plant families. I must have read about Brassica in one of my botany books and retained the sense of it, if not a full blown definition. For those of you who haven’t learned it yet, Brassica is a subdivision of the Brassicaceae family, which is the latin name for the Mustard family.

As my books reminded me, all of the Mustard family are edible. Yippee! I definitely wanted to eat some of this tasty little plant. But first I had to make sure it was indeed a Mustard before I would think about adding it to a meal. I felt intuitively that it was good for food, but as a beginner I didn’t feel confident enough to go on my gut feeling alone.

Next, observe carefully

It wasn’t in flower at that time, in the middle of Fall, so identification was going to be a bit difficult. If it had been in flower, I would have been looking to see if it they had 4 petals and 6 stamens, 2 short and 4 tall (identifying characteristics of Mustard family flowers, from Botany in a Day: The Patterns Method of Plant Identification by Thomas Elpel).

But alas, no flowers, so I had to look for other identifiers. I noticed carefully it’s physical characteristics and where it liked to grow. Below is what it looked like in the Fall when I found it. Notice the leaves are opposite and roundish along the stem. You may not be able to see in these photos, but the stems grow in a whorl from a central point. The leaves also have little hairs on them, easily felt with the tongue when tasting.

Bittercress

Bittercress

Finally, research it

I needed to start with some names of possibilities that I could then plug into Google and also look up in the indexes of my books. I did a general search for Brassica, but that was too broad to narrow down. To get some ideas, I posted my photos to one of the herbal forums I frequent and asked my online friends what they thought it was. I got lots of different suggestions, but the one that seemed closest when I looked it up was “Cuckoo Flower” (common name for the latin Cardamine pratensis), which was also a Brassica. It was a bit difficult at first to find any online photos of the Cuckoo that was even close in appearance to my specimen, because it looks quite different when it is flowering in the Spring than it does in the Fall with just leaves, and most of the pics I found were of the Spring flowering plant.

I determined after a lot looking and comparing different pictures that my little plant was definitely a Cardamine, but probably not the Cuckoo. The information on the Cuckoo did, however, lead me to information on some of the other species in the Cardamine genus. I determined from online photos that my plant was Cardamine hirsuta (hairy bittercress).

Below is a Spring pic of Cardamine hirsuta (white flowers) nestled around the Henbit (purple flowers). Notice how the leaves on the flower stalk are narrow and pointy and darker in color. You can’t see it in this photo, but the leaves nearer the ground are still similar to the way it looks in the Fall photo above.

henbit.jpg

How to eat Bittercress

So… plant identified safe to eat, now what to do with it? Well… it’s super yummy on sandwiches. It also ads a zesty kick to Chickweed pesto, which I think by itself tends to taste a little bland. And of course, it adds tons of flavor to a fresh wild greens salad. I haven’t tried it cooked yet, but I bet it would be delicious that way too. You can eat the entire plant, leaves, stems, flowers, seeds… the whole thing tastes great. The flowers and seeds are more peppery and spicy; the green leaves more garlicky, but still peppery.  I think this is the most savory wild green I’ve had so far.

Depending on where you live, you may have some nearby right outside your door. Why not go take a look? Go on now… and let me know if you find any!

Beef Stew With a Twist

tammy April 27th, 2008

I planned to make beef stew the other day, but after I had dethawed the beef realized I didn’t have the fresh vegetables I needed on hand. What’s beef stew without carrots and potatoes? So, rather than waste the beef I started scrounging around to see what else I could come up with that was both nourishing and tasty. My ad-hoc creation turned out so well I thought I would share the recipe with you. It’s chock full of nourishment and is wonderfully filling.

The only vegetables I had on hand were mushrooms, onions, dried herbs, and seaweed, so that’s what I used. Here is the recipe:

  • 1lb. beef chunks
  • About 1 1/2 quarts beef stock (mine was homemade from a recipe in Sally Fallon’s Nourishing Traditions, and I had it on hand in the freezer, but you can purchase beef broth from the grocery store to substitute)
  • 1 large onion, chopped
  • 8 oz. fresh mushrooms, sliced
  • About 1/2 ounce dried seaweed, cut up into small pieces(I used Kombu)
  • Olive oil
  • Large pinch each of Marjoram & Thyme (I pinch with all my fingers and end up with about a tablespoon each)
  • Several handfuls of quinoa
  • 2 T. miso (I used South River Red Pepper Miso, yum!)

Directions: Saute beef together with onions and mushrooms in olive oil. Add seaweed toward the end. When seaweed is soft, add beef broth and dried herbs. Bring to boil and then reduce heat and simmer on low for about an hour, stirring as needed. Add quinoa and continue to cook until it plumps up and softens. Remove from heat and stir in miso. There should be plenty of salt for flavor from the seaweed and miso, so no additional is needed.

This has turned out to be my all time favorite version of beef stew and my husband liked it too. He didn’t even ask what the green stuff was, which I’m glad about, because he probably would have balked if I told him it was seaweed! I guess he just assumed it was some dark leafy green like kale or collards, both of which he has become accustomed to since I started serving those a couple years ago.

In any case, this turned out to be a hit in our house, and is a good way to eat your seaweed, an awesome herbal superfood. The seaweed also makes the beef amazingly tender. It was so soft it seemed it had been cooked in a crock pot on low all day long. Delicious.

To read more about the health benefits of eating seaweed and for more seaweed recipes, here is an excerpt of the chapter about Seaweed from Susun Weed’s Healing Wise (Wise Woman Herbal Series) .

Enjoy!

Let’s not forget the Violets

tammy March 29th, 2008

Violet flowers and leaves have to be my absolutely favorite wild flower to eat.  So delicious! And they are blooming right now here in Virginia.  Pictured below is a hybrid of the common blue violet (Viola papilionacea) and white violet (Viola blanda) — a Blue-white hybrid.  There are many, many species of Viola, and I believe most, if not all, are all edible. 

Violet

Violets are super nutritious and super medicinal when used regularly as a fresh food and/or nourishing herbal infusion or tea.  For infusions, you would pick the fresh leaves and flowers and then dry them and store in an air tight container.  Use 1 oz per quart of boiling water, tightly capped and steeped for about 2 hours (I use a canning jar).  For tea, use about a tablespoonful of either fresh or dried herb with a cup of boiling water, steeped for about 10 minutes.

Among other things, Violet is a prime anti-cancer herb, a blood tonic, and so good for your heart and circulation.  It is mucilaginous, meaning it is soothing and healing to mucous membranes throughout your body. Many herbalists teach the “doctrine of signatures” meaning that plants will often show by their appearance and/or structure their medicinal uses and ways of supporting the body.  Looking at the close up view below, I can definitely see the signature for the heart (leaves), circulation (veinous pattern on flower), and mucous membranes (cilia-like stamens in the flower throat).  What do you see?

Violet close view

Some gourmet cooks will candy their violet flowers as decorations for bakery items.  I think I will try this myself.  It seems simple enough.  I’m going to use the recipe posted here.  You just dip violets in egg white and then in sugar and sit them out to dry and harden.  Viola! (pun intended) You now have candied violet flowers!

For more wonderful recipes and information about this amazing plant, I highly recommend the chapters on Violets in Susun Weed’s Healing Wise (Wise Woman Herbal Series) and Gail Faith Edwards’ Opening Our Wild Hearts to the Healing Herbs.  Enjoy!

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