2021 List of Great Culinary and Medicinal Herbs

In my email recently I got my “Just the Essentials.”  It is the “extra” short publication that we get on the in-between months of The Essential HerbalMagazine.  I regularly write for the magazine, which comes out 6 times a year as an eMagazine.  “Just the Essentials” tides us over until the next full version arrives.  I love it because it brightens my email box with fun herb info at unexpected times.

In the most recent version, Tina Sams compiled a list of Culinary and Medicinal herbs that are most important to her.  It got me thinking because my list was not the same as hers. So I am sharing my 2021 list of great Culinary and Medicinal Herbs.

I had a lot of winter kill this year.  My thyme plants are not reviving as I would like and my rue plants died, however they self-seed, so once the soil warms I will probably be fine. As a result I am beginning my shopping because there will be many plants that I will have to replace!

2021 List of great Culinary and Medicinal Herbs

Culinary List:
Basil – I like to get Genovese, Red Rubin, Purple Ruffles and Sweet Dani Lemon Basil.  As Tina says you can never have too much Basil!

Chives – this easy Spring blooming perennial is perfect for making herb vinegar and the mild onion flavor is great in recipes, dips, salads, side dishes, and or course on potatoes.
Cilantro – Seed this plant over and over to get a constant crop and save the seed which is coriander and great in baking and pickling. Remember if it is not for you it is all inn your genes.
Dill – An annual, I sow a row, then reseed the row every two weeks to give me a continuous crop throughout the summer and plenty of seed to save and use for pickles.

Flowering Marjoram

Marjoram – You can use this as a substitute for oregano, it is harder to get a bad flavored plant, and the flowers that arrive in late summer are nice to preserve and use as a dried decoration for packages, soup wreaths and dried arrangements.

Rosemary – adds so much to chicken and beef roasts and stews.  Very tender perennial that I have to grow in a pot or transfer to a pot of overwintering.  I found the best place to keep it in winter is by the back door.  Less dry and less hot in that location and it continuers to stay green and lush..
Sage – So delicious with fall dishes and once it’s in the garden, it can find its way into lots of meals. I prefer Berggarten Sage as the leaves are large and the plant takes longer to get woody.

The rounded leaves of berggarten sage

Tarragon – this flavorful sauce herb also makes a great vinegar.  Remember to plant it in the back as it gets tall and unruly and trim to the ground in spring as the new growth always springs from the root.

Thyme – should be perennial, but often requires replacement. Doone Valley is my favorite Lemon Thyme variety, and Wedgewood is lovely in a border with its variegated leaves.

Medicinal List:

Calendula – I agree with Tina, no matter how much gets planted, it’s never enough. Used in tea, facial creams and salves. I love to use it in baking and cooking for the color.
Chamomile – I like because it shows up early in the year.  Many consider it a perennial, but I think it just reseeds because those small flowers are a bit hard to harvest.  The apple flavor and relaxing attributes are perfect for tea.

Chamomile

Echinacea – reliable perennial that has seeds for animals in winter and seed saving. I love the flowers, leaves and roots and divide the plant in half each year to harvest the roots and allow the mother plant to expand. Purple is the best for medicinal properties to boost immunity.
Elder – If you have the room this perennial shrub, it is a must have.  Lovely flowers in spring can be used for tea and cordials and the berries in fall make great healing syrups for colds and flu.

Feverfew – There is a plant in our Illinois area called feverfew that is actually wild quinine, if you want the medicinal plant good for headaches and migraines you want Tanacetum parthenium which is in the daisy family and has ferny leaves and white flowers with yellow centers.  Both the leaves and flowers can be used for tea for headaches and cold symptoms.

Notice the subtle difference between feverfew (here) and Chamomile (above)

Holy Basil – Get some seed and grow your own, as nursery plants are hard to find.  The ability to help with emotions and sleep makes this a wonderful medicinal.
Lavender – gentle, relaxing, and tasty, the fragrance alone can help one relax and the flower stems dry such a nice shade of blue.  The crown must be protected from cold weather, which can take its toll on the plant so they are not as perennial as one might like.  I add a couple new each year to make up for those I lose to the elements.
Lemon Balm – An easy to grow perennial with a delicious lemon scent and flavor.  I love to harvest it and stroke the leaves for the relaxation they impart and a good tea with it is stress-relieving too.

                                                                             Lemon Balm

Mint – I grow two mints. Peppermint and Spearmint.  If I grow more, they just cross pollinate and become spearmint in a year or two.  However, Pineapple mint with its randomly variegated leaves always makes it into at least one planter because I love the leaf color.  Mint is soothing to the stomach and the mind as well as perfect for sachets and scented pillows.

Immunity Boosting Herb Garden

Come winter time I begin thinking of what to plant next year.  I have discussed theme gardens before, but this time I thought I would focus on medicinal herbs.  Recent illnesses among my friends and family have made me more aware of the need to incorporate medicinal herbs into our daily life.  I admit that although I understand the medicinal properties of many plants.  I grow herbs because I enjoy the scents and flavors more than any other aspect.

So this year I decided to focus on the easiest ways to begin incorporating those medicinal properties.  Boosting or strengthening the immune system would help most people avoid chronic illness, so I decided to start there.

scale is 4 squares to 1 foot

I designed this garden based on an idea I found in the Herb Companion Magazine back in 2012 and sketched into my notes.  The Garden is round and about 4 and ½ feet in diameter with a raised center section about 2 feet in diameter located in the center.  Raising the herbs up in the center allows them to get more sunlight and to spread without crowding the plants that encircle them.

At the bottom is a diagram
of the raised center

It created a nice compact immunity boosting herb garden that you can try too!

I suggest one each of the plants listed except Echinacea which should number 3 and thyme which can number 3 to 5.

The Plants are:

E Echinacea (Echinacea angustifolia or Echinacea purpurea) - This strong hardy perennial is easy to grow from seed and looks lovely when it flowers in the fall.  You can use the root to make tea or just the flowering tops both will boost natural immunity.

G Ginger (Zingiber officinale) The root is used in tea as it is both warming and anti-inflammatory and has been used effectively to help fight the flu and common cold. Not hardy in the Midwest this plant should be grown in a pot.

L Lavender – (Lavendula) - Studies have demonstrated lavender’s inherent anti-bacterial and anti-fungal disinfecting properties. It is a low growing shrub that makes a striking plant with it silver gray leaves and purple flowers.

M Mint (Mentha) - with many different species to choose from, almost all assist with illness symptoms like nausea, headaches and fever. Bushy shapes like apple mint and spearmint will look the best in this small garden, but a container may be needed to keep the mint under control.

Me Meadowsweet (Filipendula ulmaria) - The leaves and flowers have a pleasant wintergreen aroma and flavor, and are used internally for inflammation, fevers, heartburn, and peptic ulcers. Meadowsweet is a wonderful tonic for arthritis with its anti-inflammatory salicylates. A hardy perennial, it grows to 4’ tall, and 2.5’ wide. Plant in full sun or part shade.  

Mo Motherwort (Leonurus cardiaca)- is a short-lived herbaceous perennial, plant in full sun to part shade. Hardy to Zone 4. Plant 18-24 inches apart; grows 3 to 5’ tall. In cooler climates, it can take over and become quite weedy, so you may want to plant it where it can do its thing without stepping on anyone’s toes.

O Oregano (Origamnum vulgare) - Most known for its culinary properties, it has anti-inflammatory and antioxidant properties which make it perfect for immune system support. It is believed to have enough antibacterial effect to kill MRSA.

R Rosemary (Rosmarinus officinalis) - A culinary wonder, this herb provides anti-inflammation, anti-fungal, antibacterial, and antiseptic properties. And research provides ample evidence that rosemary not only improves memory, but helps fight cancer.  Not hardy below 10 degrees, this plant should be grown in a pat to bring in for the winter.

S Sage (Salvia officinalis) - An anti-fungal herb you can add this to tea and use to make sore throat treatments.  A hardy perennial it can get larger over time so as a background plant is great.

T Thyme (Thymus) - Thyme has many medicinal properties it is anti-bacterial and can be used in all of its scents including lemon.  Hardy, they are a low grower and can fill in around the base of the Echinacea.

Almost of these plants will be available on May 12 & 13, 2017 at the Plant Sale of the Garden Club of Villa Park. Pre-order of plants is available thru April 20 with order forms available on the Club website.

How Tuesday - Make a Tincture

This time of year people begin searching around for treatment for various winter ailments.  One of the age tested solution is a tincture.  I previously published a post about making a Winter Tincture in 2015. The thing about tinctures is that most people have never heard of them.  Today tinctures tend not to be commonly made at home, but have you ever taken cough syrup?  That is a tincture and the Tonic your grandma used to make or take is in that same category.

                                       
A tincture is a plant extract that is preserved with diluted alcohol or glycerin.  You can use the roots, leaves or flowers of a plant to create a tincture.  Because they accomplish the extraction of plant components they are more quickly absorbed and utilized by the body that just an infusion (tea) of dried herbs.

What plants to use to create your tincture will depend on the health benefits you are searching for.  I  recommend Herbal Recipes for Vibrant Health by Rosemary Gladstar as a useful source when choosing your herbs.

To actually make a tincture you need to decide on the herbs, then choose the melstrum (that is the extraction material.) Most popular for this is vodka, although some choose ever-clear or other spirits.  You want something with very little taste of its own and a good amount of "proof."  Vodka is easy to get in at least 80-proof which is what you need.

To Make

Then follow these steps to craft your tincture:

1 crush dried herbs in a mortar and pestle with a small amount of your chose melstrum.

2 pack the crushed herbs into a clean glass jar, fairly tightly and cover with melstrum

3 Store the jar in a dark place, shaking it twice daily.  To extract all the goodness can take as few as two days or as long as  six weeks.  Leave need less time, roots and bark will take longer for the alcohol to penetrate.  You can taste test and visually inspect your blend to determine its doneness.  You want the alcohol to taste like the plant you used, as well as take on a rich color.

4 Strain the liquid through cheese cloth or a coffee filter. You want to remove all the herb residue so you may need to strain more than once.

5 Label the jar and store in a dark cabinet.

Many of my herb friends make these and keep and infuse them in an old working refrigerator.

 

To Use

To use your tincture you can take it straight by the teaspoon like an old-time medicine.  Or add a teaspoon to a cup of warm water and drink like a tea.  You can add it to fruit juices or honey.  Some herbs have great medicinal benefits, but also a strong medicinal flavor as well, so use your personal judgement to determine the best way to consume your tincture.

Usual dosages vary, but about 1 teaspoon 2 to 3 times a day why you are suffering is the general standard.  More is not always better so do not over do it.

As always a tincture is no substitute for sound medical advice, so always consult your health care professional when working with a home remedy, especially if you are already taking other medications.

Sage - Herb of the Week (#2)

Sage is a wonderful herb.  I have posted an herb of the week on sage (2010) and a mini one in 2015, where I spoke about its growing habit and care.  This time I thought I would discuss some great ways to use sage in cooking and in health remedies.

Sage’s botanical name “Salvia” means “to feel well and healthy, health, heal.” It comes from the Latin “salus” meaning “health, well-being, prosperity or salvation”.  “Officinalis” means that this particular herb has had a recognized herbal or medicinal use for centuries.

Common names: Common sage, garden sage, golden sage, kitchen sage, and true sage. Cultivated varieties include purple, variegated, tri-color and red sage.

tri color sage

Cooking with Sage

Sage can be used to make sauces and pesto , as well as an ingredient in stuffing and meat rubs. I love to make a combination herb vinegar using sage that we then use in cooking.  I combine sage with lemon or regular thyme, lemon balm, peppercorns and a bit of mint to add sweetness. It is a savory combo that is great for salads and marinades. 

Add about 1 cup of these herbs fresh to 2 cups of vinegar, apple cider or plain white and let steep for at least two weeks.  Hubby loves it in his sauces. 

Sage Pesto
1/2 cup packed sage leaf
1/2 cup packed flat leaf parsley
1 cup freshly grated Parmesan cheese
2/3 cup walnut pieces
3 cloves crushed garlic (or to taste)
salt
1/2 cup olive oil (or to desired consistency)

Directions:
Wash and thoroughly dry sage leaves and parsley in your salad spinner. Put in food processor with parmesan, walnuts, garlic, and salt. Process until a gritty but even consistency. Gradually add olive oil until pesto has reached desired consistency. Divide into 3 equal portions. Each portion will coat enough pasta for 4.

Medicinal Uses of Sage

Sage is a good choice for a natural remedy for colds and flu.  It is soothing to the mucus membranes, relieving sore throat, and coughs while easing feverish conditions.  It is also antimicrobial.  While oregano is often used as a strong antimicrobial for colds and viruses, sage can be used instead with the same actions. Sage being a natural anti fungal and anti-bacterial, so as such taking a bit of tea with sage in it is great when you are feeling a cold coming on.  I use sage in my Nerve Soothing and my Rose Blush teas.

One can also infuse sage into honey.  It is especially good to take a spoonful of sage honey when you have a sore throat or use it as sweetener in a cup of warm tea when you have a cold.

To make sage infused honey add 1 Tablespoon crumbled sage leaves to warmed honey and let steep for a day or two.  Warm the honey and strain out the sage and you will be left with a light earthy fragrance of sage and all its medicinal benefits.

Sage Oxymel

An oxymel is an ancient herbal preparation that combines vinegar, herbs, and honey.  “Oxy” means “acidic, sharp, keen, pointed” and “mel” means “honey.” Oxymels make bitter herbs easier to take, like the “spoon full of sugar that helps the medicine go down.”  It is considered a specific remedy for lung issues, for colds, and for sore throat. 

1 to 2 cups of fresh garden sage, chopped finely

1 to 1 ½ cups raw honey

2 to 2 ½ cups white balsamic vinegar or cider vinegar

Pick the sage herb from the garden.  Remove any damaged leaves and discard.  Allow the sage to wilt for a few hours to overnight.  When it is quite limp, chop the sage finely with a sharp knife, including all but the coarsest stems.  Set aside. 

Clean and sanitize a wide mouth quart jar.  Place the sage in the jar.  Pour 1 cup of honey over the sage.  Stir with a spoon to fully mix the sage leaves with the honey.  The jar should be about 1/3^rd full with the herbs and honey.

Heat vinegar in a saucepan until it is just about 110F.  Don’t over heat.  Warming the vinegar allows it to mix more readily with the honey and herbs already in the jar.

Pour the vinegar over the herbs and honey. Stir to fully blend the ingredients.  The jar should be full.  Place a tight-fitting lid on the jar and set aside.  Remember to label and date the jar. 

Your sage oxymel is ready in two weeks.  But you can leave it for a month or two, allowing the flavors to meld further.  When you are ready, heat the jar slightly in warm water to make it free flowing.  Strain the herbs out of the oxymel, reserve the liquid.  This will keep at room temperature 6 months or refrigerated for up to a year.  If you notice any mold, discard it.  Both vinegar and honey are preservative.

TO USE: Serve it by the spoonful for sore throat, coughs, colds, fevers, indigestion, or upset.  Take as often as needed.  I like to mix a spoonful in a cup of hot water and sip it slowly for relief of sore throat and that under-the-weather feeling.

Goldenrod - Herb of the Week

This particular plant is in bloom right now.  Often confused with Ragweed and thought to cause allergic reactions, this plant is actually very helpful in teas, tonic, and tinctures.  So in honor of it blooming in all its glory right about now, I have chosen

Goldenrod Solidago spp. as Herb of the Week

When the tall spires of goldenrod begin to boast their yellow blooms I know we have reached fall.  That color seems to by synonymous with the season change.  Goldenrod is a member of the daisy (Asteraceae) family and grows all over the world and most species are probably medicinal in some respect or another.

The name solidago means "to make whole." Historical references site using goldenrod poultices for healing wounds and for use on burns. Also known as Blue Mountain Tea and Liberty Tea certainly hints at its medicinal uses in history.

Goldenrod is a delicious edible. The flowers can be fried up as fritters and the mild tasting leaves can be cooked and eaten as well. I recently learned that the goldenrod stem makes a great "hand drill" to start a fire. Instead of using a bow drill, you twirl the goldenrod stem around with your palms to create the friction and heat to start the fire.  They might need this info on the next “Survivor.”

One of my herbalist friends makes a dye from goldenrod.  She colored wool roving and yarn, and silk scarves, saying the color was so bright and pretty. 

Growing??

There are over 100 species of goldenrods (Solidago). Solidago virgaurea, S. canadensis, S. gigantea, and S. odora as well as others.  All commonly used in a similar manner. Each species has varying degrees of qualities however. One species may be more bitter than the next, or more astringent. Most of the time these plants grow as weeds filling empty areas and field margins. I do not know of anyone in Illinois planting goldenrod on purpose, but I have seen the seed in catalogs.  It is a natural prairie plant and in my recent walks to restored prairie areas and areas left to grow wild it is prolific.

The leaves grow opposite and are lance-shaped.  The flowers are numerous and yellow appearing at the top of the stalk with a large number of blooms populating a single branch.

I haven't heard of any Solidago variety being harmful, but it is always best to know exactly what you are harvesting and using. Check with local sources to see if your local varieties have a history of use.

Medicinal Uses

Almost all the parts of Goldenrod can be used for medicinal concoctions.  The Fresh flower or flowering tops can be tinctured, flower infused honey, root tincture, infusion or strong tea of dried leaves or flowering tops, flower or flowering tops infused oil, flower elixir, this list goes on.

Goldenrod has a long history of use for the urinary system. It has been used for urinary tract infections as a tool for strengthening the kidneys. Goldenrod is both astringent and antiseptic. By tightening and toning the tissues of the urinary system, as well as providing action against bacteria, goldenrod is well suited to addressing bladder and urinary tract infections. Many of the older herbal literature sources cite it being used for kidney stones and it is still being used this way.

The German Commission E has officially approved goldenrod for the treatment of bladder and urinary system inflammations.

Another area where goldenrod shines is for allergic reactions or seasonal allergies. I use it in many of my seasonal formulas (often combined with peach and plantain) and have seen it completely eliminate the itchy-red-eyes, runny nose and excessive sneezing symptoms for many people.

Goldenrod also works really well for cat dander allergies. I suggest that people keep start with a small does and keep increasing the dose until relief is found.

Many people despise goldenrod and blame it for their fall sniffles. However, the more likely culprit is ragweed an Ambrosia species. Goldenrod is pollinated by insects, not by wind. As a result, its pollen is heavy and sticky and does not readily float through the air and thus into people's noses to cause the offending symptoms.

In recent times goldenrod has gained popularity for reliving many different aches and pains from chronic arthritis and acute injuries. It can be infused into oil and rubbed into the painful areas for this purpose.  Using the flowers in oils makes a lovely golden color and is nice used in cosmetic items. Barbara Hall over at Lady Barbara’s Garden has also popularized it for all sorts of achy pains, including arthritis in the hands and many people swear by the oil for their painful, stiff fingers come winter.

Goldenrod has 4 times the antioxidant levels of green tea.  Antioxidants are often called the key to good health and longevity. They can rid the body of free radicals, thus reducing the oxygenation of our cells. This process is often blamed for the aging process. Goldenrod is a good source of the constituent rutin. This flavonoid is well-known for its antioxidant benefits and is considered especially beneficial for heart health. I think the best part about this news is that goldenrod makes a rather tasty tea.  Slightly sweet and astringent with a hint of volatile oils it is a tea treat.  Drinking the tea can relieve some flu symptoms and may be useful for treating kidney stones.  Although a tincture may be better way to use it medicinally for kidney treatments.

Almost no known issues are recorded for goldenrod, although Aster family plant sensitivity is possible. Some sources recommend avoiding during pregnancy, but I don’t know a specific reason for this. But please, do not use goldenrod as a substitute for medical care in cases of serious kidney disease or infection.

Coping with Seasonal Sore Throats with Herbs

I am not advocating self medication, but I wanted to share a few traditional recipes some of which are old and by old I mean hundreds of years.

One of my pastimes is to read old receipt books and historical herbals.  I have a great resource just around the corner, The Morton Arboretum.  They have a great library which focuses on botanical works.  From that library and a few others I have read several historical books about using herbs.

In the book the The American Frugal Housewife by Mrs. Child (first published in 1833) was a recipe for a poultice for the throat.  Growing up, my mother would smear my throat with Vicks Vaporub and wrap a towel around my neck, so this recipe struck me as immediately familiar.  I am thinking with the alcohol you got some of the same properties you get from inhaling the eucalyptus and mint in Vaporub. See below for my home made Vaporub recipe too!  And if you want an herbal tea for coughs, check out this previous blog post.

Mrs. Child’s Poultice

The pulp of a roasted apple, mixed with an ounce of tobacco, the whole wet with spirits of wine, or any other high spirits, spread on a linen rag, and bound upon the throat at any period of the disorder.

Horehound Lozenges

Horehound the herb has a long history of throat treatment.  It was detailed a book entitled Medical Botany by William Woodville, M.D., in 1790. And was mentioned as an ingredient in lozenges by Dr. Youman in his book A Dictionary of Everyday Wants from 1878. 

To make Horehound Lozenges: Put an ounce of horehound root powder in a bowl.  Slowly add honey, stirring constantly, until you have a thick paste.  Roll your paste into small balls.  Roll the balls in more horehound root powder.  Store in a tightly-closed tin. These will keep for up to ten years.

Drink a hot toddy

This is my husband’s favorite remedy for every winter ailment and illness.  He makes a tea, he will use a black tea or an herbal tea.  In one mug of brewed tea he squeezes in a lemon wedge, adds a tablespoon or more of honey and tops it off with a finger of whiskey or bourbon.

I think this may be a throwback to some family history as in the 1930s during prohibition; rye whiskey was sold as a medicinal liquor when made into something called Rock and Rye.  I found this recipe for a traditional Rock and Rye on the FingerlakesDistillery website. 

Rock and Rye

1 bottle McKenzie Rye
1 ounce dried cherries
1 orange peel
1 lemon peel
1 cinnamon stick
2 whole cloves
2 6-inch lengths of rock candy
1 tsp dried horehound

Combine the McKenzie rye, cherries, orange and lemon peels, cinnamon stick and one length of the candy in a bowl with a cover and let sit – at room temperature – for 3 days.

Add the cloves, other piece of candy, and the horehound wrapped in cheesecloth for two additional days. Use a strainer lined  with cheesecloth and pour into a jar or the empty McKenzie rye bottle.

Then get lots of rest.

Marcy’s Homemade Vicks substitute

10 drops peppermint essential oil
5 drops eucalyptus essential oil
2 drops tea tree oil
2 teaspoons almond oil


Combine these natural ingredients. This will be more concentrated than Vicks Vaporub (which was originally made with petroleum jelly). You can dip a cotton swab in it then dab it on chest, feet or outside the ears. Place the dipped swab in a plastic bag and bring it with you or keep by the sick bed.  One dipped swab will last all day.

Cough Relief Herbal Tea - Weekend Recipe

Coughs are very common in the winter months.  A cough remedy or cough drop is always a good idea, but in a hurry a cough relief tea is also quick and easy.  You can blend up this recipe of cough relief herbs way in advance and use just 3 tsp. per cup of hot water.  Allow the tea to steep for 5 to 7 minutes.  Drink this tea as often as needed.

This blend makes a strong tea to help relieve your cough as well as make coughs more productive to rid the body of toxins and heal quicker.  This recipe will make 5 1/2 cups which should be enough to get you through the winter.   Enjoy!

Cough Relief Herbal Blend

1/2 cup each:
Red Clover Blossoms
Horehound
Mullein Leaf
Nettle Leaf
Echinacea Purpurea Leaf
Marshmallow Root

1/4 cup each:
Thyme
White Pine Bark
Elecampane Root
Echinacea Purpurea Root
Wild Cherry Bark
Licorice Root

1 cup:
Peppermint Leaf

Combine and store in an air tight container.

Herb of the Week - Top Ten Tea for Healing

I love searching the web for articles on herbal teas.  I love to craft herbal teas and I enjoy seeing what other people combine.  I saw a lovely blend called Cocoa Cabernet made with Cabernet grapes and seasonal spices with roasted cocoa nibs.  It sounds very unique.

On that same day, I found another article that was about single herbs which they were calling herb tea.  Regular readers know this is pet peeve of mine.  A single herb is a tincture or a tisane one can certainly drink but to call it a tea which imparts a meaning of taste and enjoyment and tea drinking and all the pomp and circumstance that includes, is not reflected in a single herb brew.

So when I saw this article I looked carefully at the herbs they listed and decided that perhaps a great tea blend could be crafted with all 10 herbs they listed:  Mint, ginger, chamomile, cinnamon, lemon grass, Echinacea, rosehips, black berry leaf, clove and lemon balm.

The list did pull in 2 spices, but I don’t quibble much if a spice is referred to as an herb because I enjoy my spices as much as my herbs, I just don’t grow them.  I love the wonderful Midwest Spice Company Pensey’s Spices.  Where do you get your spices?

So here is the Tea Blend I created with this list.  The article was entitled top 10 teas for your herbal medicine cabinet. So I am calling it Top Ten Tea, or to sound like Guy Fiery, Triple T!

Top Ten Tea (Triple T)

½ cup spearmint

¼ cup chamomile

¼ cup lemon grass

¼ cup lemon balm.

¼ cup black berry leaf

1 ½ Tbls. Rose hips, crushed

1 Tbls.  echincea root, chopped fine

1 tsp. broken cloves

1 tsp. ginger root, snipped fine

1  3-inch cinnamon stick, broken

Combine all the herbs and spices in an airtight jar and use 1 to 2 tsp. per cup of hot water and allow to steep for 4 to 5 minutes.  Enjoy.

Here is what the herbs in the blend can do for you medicinally:

• Mint will reduce congestion in colds and flus, induce sweating, which helps reduce a fever and relieves nausea without vomiting.

• Ginger will also help with nausea and soothe a sore throat.  It is a warming herbs to is can bring on sweating and help reduce chills

• Chamomile can assist with anxiety helping to induce sleep.  It is also good  with mild nausea and indigestion and can soothe a cough from throat irritation

• Cinnamon is an all around herb for winter issues.  It can ease stomach discomforts like bloating and nausea as well as soothe a sore throat and can reduce other cold symptoms while warming you up on a cold night by increasing blood flow and circulation.

• 

  lemon grass

• Lemon grass aids digestion, especially from nervous disorders and anxiety.  It also helps with high blood pressure.  If you drink a cup daily it also dilates blood vessels and improves circulation and reduces fluid retention al of which aid in lowering blood pressure.

• Echinacea  is a traditional herb for boosting the immune system, relieving pain and reducing inflammation.  It has many antioxidant effects and is believed to shorten illness time for sufferers of the common cold

• Rosehips provide a natural source of Vitamin C, even better than an orange.  As a result it boosts immunity.  Rosehips also provide minerals such as calcium, iron, silicon, selenium, natural sodium, magnesium, manganese, potassium, phosphorus and zinc which aid in cell healing

• Blackberry leaf is also a source of Vitamin C as well as working on stomach bacteria.  It can help relieve pain, fevers and inflammation.  It is also considered an immunity booster.

• Clove is a powerful analgesic that breaks up mucous and works as an expectorant.  A steaming cup of tea with this spice will provide a decongestant.  The spice is also good in the treatment of strep throat or tonsillitis.

• Lemon balm is a virus fighter.  It has been used historically against shingles, mumps, and cold sores.  It also has relaxing properties that calm anxiety and nervousness and aid sleep.  It works well in the digestive system by reducing spasms, quelling heartburn and reducing nausea.