Lay of the Nine Herbs, Part 2

By Michele White

Last Issue, we left off at the 4th of the Nine Herbs listed in The Lay of the Nine Herbs. I will now continue with the 5th ~ Chamomile…
 

5. Chamomile
6. Stinging Nettle
7. Crab Apple
8. Chervil
9. Fennel

Chamomile

“Remember, Chamomile, what you made known,
What you accomplished at Alorford;
That he never let up his life for infection,
After Chamomile was cooked with his food”
 

Chamomile has a long history of use in Europe for digestive ailments. The active components of chamomile have anti-inflammatory properties, and ease spasms and discomfort in the digestive tract.

Chamomile was worshiped by ancient Egyptians, prescribed by many a Greek doctor and is well known as one of the sacred herbs of the ancient manuscript, Lacnunga. Chamomile comes from the Greek word meaning ground apple.
 

There are other modern uses, but these are some of the ages old reasons a Chamomile tea would have been offered.

• Indigestion
• Anxiety
• Insomnia
• Canker sores
• Colic
• Conjunctivitis, eye irritations
• Diarrhea
• Eczema
• Gingivitis
• Hemorrhoids
• Menstrual disorders
• Migraine
• Irritable bowel syndrome
• Peptic ulcer
• Skin irritations

Eczema
Add a few drops of chamomile essential oil to cream to relieve itching.

Earache
Make a poultice with chamomile. Wet the poultice and place on affected area. Cover with a warm cloth.

Restless Children
2 cups chamomile tea in the bath soothes restless infants.

Facial Cleanser
Heat 1/2 cups of dairy cream. Mix in 2 T. chamomile flowers. Infuse 30 minutes (let steep). Strain. Apply with a cotton ball. Remove excess with a tissue. Refrigerate. Use within 1 week.

Facial Rinse
Place 1 1/2 cups of fresh chamomile or 1 oz. of dry chamomile in a bowl. Boil 2 1/2 cups of water. Pour over the chamomile. Cover. Steep 30 minutes. Strain. Cool. Use as a facial rinse. Store refrigerated up to 3 days.

Skin Softening Milk Bath
Place 3 T. powdered milk and 1/4 cup chamomile in a small muslin bag. Place the bag in your bath.

Chamomile Tea
Relieves cramps, dizziness, indigestion, and nervous stomach. Chamomile tea taken at mealtime stimulates the appetite. Taken at bedtime the tea will calm the nerves and help with insomnia.

Tired Eyes
Reduce eye strain and eye inflammation. Soak 2 tea bags in warm water for 2 - 3 minutes. Place the tea bag on the eyes for ten minutes or more.

*** Any good organic food store (Whole Foods or Trader Joes for example) carries a good supply of Herbal Extracts. Many of these have been created using a alcohol extraction method which creates a Tincture. A Decoction is derived from lengthy simmering of fresh or dried Herbs. An Infusion is what one generally does when boiling water is poured over a Tea Bag. Each of these methods has it’s use and purpose. Speak to a licensed Herb Specialist to learn more or consider the links and books listed at the end of this article.



Stinging Nettle
 

“Nettle it is called, it attacks against poison, it expels malignant things, casts out poison.
This is the herb that fought against the serpent, this avails against poison, it avails against contagion, it avails against the loathsome one who travels through the land.”

Nettle has been used traditionally as a diuretic, astringent, blood builder and in treating anemia because of its high iron content. It has been used in the form of dried leaves or juice extracted from the leaves.

In Europe it is used to help in the treatment of kidney infections.

In addition the powdered leaves fresh leaf juice have been applied to cuts to stop bleeding , drank as a tea to reduce menstrual bleeding and in treating nosebleeds and hemorroids.

Recently studies have found that the leaf tea aids in coagulation and formation of hemoglobin in red blood cells.

Once again, we find the common “weed” to be of medicinal use! From Dandelions to Nettles, the Ancestors knew what could be harvested for the good of the community and the tribe.

Harvesting some were a challenge when they fought back like the Nettle does! Before rushing outside to pick a few for the next recipe, take a moment to watch the video under “Gathering Herbs” to be sure you are properly “armed”.

Nettle Pesto
2 cups stinging nettles, blanched and chopped (figure 6 cups raw)
1/2 cup Parmesan
1/2 cup pine nuts, roasted
4-5 large garlic cloves
1/2 cup olive oil
1 tbsp lemon juice
salt and pepper, to taste
 

 

Because stinging nettles must be boiled briefly to neutralize the sting—unlike basil—my advice is to use a food processor. Much has been said about making the traditional basil pesto in a blender—much of it disparaging. 101 Cookbooks recommends chopping the ingredients together with a mezzaluna and David Lebovitz uses the uber-traditional mortar and pestle. But nettles are different from basil. Once boiled and drained, they're a soggy mess; a food processor remedies this sorry state without messing with that splendid day-glo green color.

Blanche nettles for a minute in boiling water. Remove to a salad spinner and shake off excess water, then ball up your nettles and give one good squeeze to wring out more water. It's tough to watch all that dark green, nutrient-laden liquid vanish down the drain, but you'll want olive oil lubricating your pesto, not water. Now dump in the food processor, along with roasted pine nuts (or walnuts, if you prefer), grated Parm, garlic cloves, lemon juice, and seasoning. Pour half of the olive oil in and...Whirrrr. Pour the rest of the oil in. Whir again, until your preferred consistency. That's it.

This recipe makes a fairly pasty pesto; if you want something a little more spreadable for bread, sammiches, etc., try using more olive oil.
[http://fat-of-the-land.blogspot.com/2009/03/stinging-nettle-pesto.html]

Crab Apple
 

“This is the herb called Crab-Apple, a seal sent this forth across the sea's spine
for the harm of poison, of some other as a remedy.”

Crab-Apple has been used as an internal cleansing agent throughout time. In the book titled “The Natural Remedy Book for Dogs and Cats”, the author Dianne Stein lists this herb (in the form of Bach’s Flower Essences) as a wonderful medication for pets that have just been vaccinated, had surgery, or are recovering from a lengthy illness.

These purifier and cleanser is a wonderful tincture to keep on-hand.

Hot crab apple and chili jelly recipe
Everyone seems to be talking about chilies. They are said to trigger “feel good” endorphins and are packed with vitamin A, an immune system boosting antioxidant. Chilies improve the digestive process too as they stimulate the action of the intestine and stomach.
This year I was determined to make crab apple and chili jelly. My first attempt was so so. There was a chili tingle when I tasted the juice. I chucked it away. My recipe from Oded Schwartz’s Preserving added 3-4 medium heat chilis. Are these deseeded? I’d used three deseeded ones. A long foray on the Internet offered no clues. Chop and add your chilis seemed to be the line. So when I simmered my crab apples and chilies a couple of days ago, I left the seeds in. The result was a tasty juice with just the sort of kick I wanted. Hot but not hellish.

Ingredients:
600g of crab apples washed and chopped
35g of medium red chili peppers, washed and chopped with seeds in
1 litre of water
White granulated sugar 500g to each 500ml of juice
Method:
1. Put the chopped crab apples and chilies in a large heavy bottomed saucepan.
2. Add 1 litre of water (they should just be floating). Bring tp the boil and simmer until the crab apples soften and become pulpy (lid on). This took about 45 minutes.
3. Strain through a muslin square or jelly bag overnight.
4. Add the juice to a large heavy bottomed pan and add the sugar. Bring slowly to the boil, stirring to dissolve the sugar. When the juice and sugar has come to the boil remove from the heat and skim well. Return to the heat and bring to a rolling boil until setting point is reached. This took 15 minutes.
5. Skim and pour into warm sterilized jars. Some folks add a chili (stalk removed and split once lengthwise) as the jelly is setting. I really wanted to set chilies in the jelly but be warned this is a nightmare. The jelly needs to be setting firmly otherwise the chilies gently float to the surface again, and again and again. I made two jars with chilies and abandoned the rest.
 

Chervil

“Chervil and Fennel, two very mighty one.
They were created by the wise Lord,
holy in heaven as He hung;
He set and sent them to the seven worlds,
to the wretched and the fortunate, as a help to all.”

For thousands of years, the young green leaves of chervil have been used as a tonic.
In Norway and France, a bowl of fresh chervil leaves will often accompany meals, and it is sprinkled on salads, soups and stews. Chervil, dandelion and watercress combined were used to combat the vitamin and mineral deficiencies brought on by winter. European herbalists to this day recommend this tonic.
Native to Europe, as most herbs are, it was spread abroad by the colonizing Romans. Legend says that chervil "makes one merry, sharpens the wit, bestows youth upon the aged and symbolizes sincerity." Native to southern Russia, this carrot like herb has its own place in both the kitchen and for medicinal uses. [http://www.doityourself.com/stry/chevril]

Chervil tends to enhance the flavor of other herbs when combined in recipes and dishes. Chervil, known as cerfeuil in French cuisine, along with parsley, chives, and tarragon make up the fines herbes blend which is commonly used in French cooking to flavor egg dishes, such as omelets and soufflés, as well as fish, meats, and vegetables. It is also a key ingredient in béarnaise sauces.

Herbed Mayonnaise
2 eggs
1 Tbs. prepared mustard
1 Tbs. wine vinegar or lemon juice
1 cup olive oil
¼ cup whipping cream, sour cream or chicken stock
1 ½ Tbs. finely minced shallot or green onions
1 ½ Tbs. capers
3 to 4 Tbs. fresh tarragon, chervil, chives, parsley, basil and oregano,
finely minced

 

Because of the hazards of making mayonnaise from raw eggs, we suggest soft boiling them first. Boil the eggs for 3 minutes (3 ½ if they come straight from the refrigerator). Place the yolks in a mixing bowl and set the whites aside as a garnish or for use in egg salad. Beat the yolks until thick, then beat in the mustard, salt and vinegar/lemon. Beat in the oil, one drop at a time. It is important to beat continuously and vigorously until about half of the oil is incorporated and the mixture resembles thick cream. Then you can add oil a little more quickly and rest your arm from time to time.

Beat the cream/stock into the sauce, then fold in the capers, shallot/onion and herbs.
When the mayonnaise is done, blanch the herbs for 1 minute in boiling water, then drain, run them under cold water and pat them dry with a towel. Stir them into the mayonnaise.
Now, on to our Final Herb… Fennel

Fennel
Fennel is one of the oldest cultivated plants and much valued by the Romans. Warriors took it to keep good health, while their ladies took it to stave off obesity.

The Romans also believed that serpents sucked the juice of the plant to improve their eyesight prompting Pliny to recommend the herb for “dimness of human vision”

It was one of the nine sacred herbs of the Anglo-Saxons.
In 812 CE, Charlemagne declared it was essential in every garden because of its healing properties.
Its Greek name is marathon, meaning “to grow thin.” It was given to the plant because of its reputation for weight loss.

In medieval times, the seeds were chewed to stop gastric rumblings during church services. Inhaling herbs was often a means of treating respiratory disorders. The Lacnunga, a 10th century Anglo-Saxon medical text, recommends "Take fennel and hassuck (dried grass or rushes) and cotton and burn all together on the side which the wind is" and, it recommends, that the practitioner "reek" patients with steam. This is similar to the Native American use of the sweat lodge or the modern sauna, where herbs are placed on the hot rocks to be added to the steaming process.

A bundle made of Lavender, Fennel, and White Sage has a heady aroma. It can be wrapped with colored twine, hung and dried, and then either burned to clear the air, or displayed to freshen a room or closet.
Oftentimes the healing properties of an herb is steeped in local lore and its uses may vary from town to tribe. One accepted fact remains; Fennel was an essential part of every Hearth Keeper’s Garden!


Fennel Remedies
An infusion from the seeds makes a good gargle for sore throats or used as a mild expectorant.
A syrup made from an infusion is given for colic and teething pain in babies.
An eyewash is used for conjunctivitis.
Essential oil is used for digestive and relaxing needs.
A decoction from the seeds is used in Chinese medicine to relieve abdominal pains, colic, and stomach chills.
Tinctures from the seeds are used for digestive problems.
Mouthwash and gargles are made from infusions for gum disorders, loose teeth, laryngitis, and sore throats.
Chest rubs are made from the essential oil and combined with eucalyptus and a neutral oil for upper respiratory congestion. Decoctions from the roots are prescribed for such urinary problems as kidney stones or such disorders associated with high uric acid content as gout.
Well, there you have it ~ the Wisdom of the Lay of the Nine Herbs. Modern science may lay claim to the invention of many things, but if you look deeply enough into the history of it’s medicines, you just may smell the licorice scent of Anise or feel the warning prickle of the Nettle…

Next month as we gather at our Heathen Hearth ~ I will have something NEW brewing on the fire! I look forward to sharing a cup of tea and together, finding new ways to use the wisdom of our ancestors!

[REFERENCES]
The History of “Simples”

Gathering Herbs

Flower Essences


General Herbal Information
Henriettes Herbal

Global Garden

Susunweed.com

Book Stash
The Desktop Guide to Herbal Medicine: The Ultimate Multidisciplinary Reference to the Amazing Realm of Healing Plants, in a Quick-study, One-stop Guide
by Brigitte Mars

Nordic Religions in the Viking Age (The Middle Ages Series)
by Thomas DuBois

The Natural Pharmacy: Complete Home Reference to Natural Medicine
by Schuyler W. Lininger J.R. D.C., Alan Gaby M.D., Steve Austin N.D., and Donald J Brown N.D.

The Herbal Medicine-Maker's Handbook: A Home Manual
by James Green and Ajana

PDR for Herbal Medicines, 4th Edition
by Thomson Healthcare

Prescription for Herbal Healing: An Easy-to-Use A-Z Reference to Hundreds of Common Disorders and Their Herbal Remedies by Phyllis A. Balch