Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

Fenugreek sprouts are very alkalising and have been used to bring inner cleansing and a return to health from many conditions, such as: peptic ulcers, fluid retention, irritable bowel syndrome, diverticulitis, thyroid conditions, cancer and many other degenerative conditions.

Okay, here's my funny story of the month.

Fenugreek is where we'll start.

Younger daughter was about 14 years old and reading through one of my herbals. Just browsing through herbs and topics, every now and then she'd find something interesting to share with me. Suddenly she exclaimed, "Mom, do you have any, fen-fen-fen-a - fennyou-- fenyoogreek?"

"No honey we don't have any right now."

"Mom, do you have any growing?"

"No hon, I don't keep it around but we can get some seeds when we go to [the large city]"

"Mom, do you think we can find any at the health food store?"

Finally, I ask, "What is it that you want with fenugreek baby?"

"MOM, it says here you can take it and it will enlarge your breasts!"

Yep, she was 14. And she was wanting to grow up. and out.

http://www.herbsarespecial.com.au/isabells_blog/comfrey-potential-to-knit-broken-bones.html

Comfrey ~ Potential To Knit Broken Bones ~ 30/03/08

Comfrey has been called knit-bone for its potential to knit broken bones. The allantoin in comfrey is renown for its ability to rejuvenate old cells, promote growth of new cells, and provide immunity from many infectious diseases.

It has been used by man for thousands of years and the healing benefits of this valuable plant have spread by word of mouth. The plant was used in folk medicine, successfully, for many ailments, including: tropical ulcers, irritable bowel, diarrhea, stomach ulcers, indigestion, gum diseases, lung conditions, cancer and arthritis.

The Henry Doubleday Research Association in England did extensive trials with comfrey over many years, which demonstrated its potential to improve soils, increase crop yields, and for its value as a high protein, nutrient rich food for humans and animals.

Analysis found comfrey leaves are a rich source of protein (22-36%), and contain vitamin B12.

Henry Doubleday, the great pioneer researcher of comfrey in England, documented over 30 years planting trials of comfrey, and was amazed at the plant s growth. As comfrey may yield 200 tons of leaf per acre, and is able to adapt to a wide range of climates and soils, he had the vision that comfrey could be utilised to relieve hunger in areas of famine, in the world.

In the last 30 years, I have heard some wonderful accounts of the health benefits of comfrey that people have shared with me when telephoning or visiting the Herb Farm. These accounts encompass a range of health benefits - from dealing with gout, diabetes, bowel conditions, lung complaints, cancer, and arthritis to tropical ulcers - the reports keep coming in.

Just yesterday, a man telephoned from north Queensland to say he d recently had a motorbike accident, broke his collarbone and had extensive wounds. Comfrey, used externally as a strong leaf decoction, gave quick healing with no scarring!

Numerous people have shared with me how they have experienced that comfrey leaf tea has given relief from irritable bowel syndrome, diverticulitis, peptic and duodenal ulcers. Researchers have found that the bacteria Helicobacter pylori, which can grow in the stomach, may lead to gastric ulcers and stomach cancer. The damage done by constant irritation by these bacteria can be relieved and (for some people) healed by comfrey, allowing the immune system to do the rest. It has been estimated that over 60% of stomach cancers are caused by Helicobacter pylori. Comfrey has also been found to be an effective treatment for Giardia lamblia, a microscopic parasite that causes diarrhea, stomach pain, nausea and loss of appetite.

Comfrey is eaten: fresh, chopped finely into salads, stir-fries, cooked dishes, and made into green drinks. Leaves dried, crushed and stored are a high protein food source to add to your storage of survival foods.

Comfrey fritters make an economical, nutritious, and quick meal. Make a batter with egg, milk and flour, and add finely-chopped, fresh comfrey leaves. (It is best to omit the thick stems, as these take longer to cook than the leaves.) Use dried comfrey leaves (crushed in the hands to a powder) when plants are dormant during winter. Season with a little salt, pepper, onions or garlic, chopped or diced fresh herbs. Fry tablespoonful amounts in an oiled frying pan and when golden brown on the bottom, turn over so that both sides brown. Serve fritters hot, and any leftovers eat cold, or pack for lunches. Whole leaves of comfrey can be dipped into the fritter batter and fried. Best to use leaves of a size that will fit into the frying pan. When dipping leaves, if the batter seems to coat the leaves too thickly, dip the leaves into cold water before dipping in batter.

And, if you can t eat, all of the comfrey in your garden, feed it to the laying hens, animals and earthworms, or use it for mulch and add to the compost heap.

Liquid Fertiliser: to make liquid fertiliser for the garden, put the leaves in a bucket, then fill with water, cover the bucket with a lid, and after a few days, when it starts to ferment, use the liquid around plants.

Isabell Shipard

[Granny ‘s note.

The Gov decided that comfrey is not good for you, I forgot why.

In the far past it was called boneset, the warriors ate it before going to war, thought it made their bones harder to withstand being knocked off the horse and blows.

About 20 years ago, I met a middle aged man, who had been in a bad motorcycle accident, out in the desert and he laid there for many hours, under his motorcycle, with many broken bones.

Several years later, when James and I met, he was in such pain still, that some days he could not make it to the cafe for coffee with his friends.

At the time I had Comfrey growing and I would make him a blender full of the leaves so he could drink it and he did and also the herbal product named Km...

Why that combination?

It is what all my books said he needed, no I can’t name what the needed ingredients were now, but it is out there and my list matched the Km and Comfrey.

After about 2 months, I was blessed to see him come in the door, with a smile and a thank you and he was using only one cane, not the 2 crutches that he had used for years.

And if you think God does not keep an eye on his plants, the year that the Comfrey grew for his broken bones is the only year that I have ever managed to grow a bumper crop of it.

I have had small growths before, used the leaf as a bandage when Bill cut the meat off the end of his finger, I used Zinc pills by grinding them to powder in the mortar and added the liquid from a vitamin E capsule, put that on with the comfrey and then a bandage....it healed in days and did not leave a scar.....

Bill should have had stitches, but he was known for being stubborn and called me the witch doctor, guess he figured that he paid for the herbs and he should get a return on his investment......

granny

http://www.herbsarespecial.com.au/isabells_blog/king-of-bitters-therapeutic-powers.html

King Of Bitters ~ Therapeutic Powers ~ 27/04/08

(Andrographis paniculata)

King Of Bitters is a herb with many therapeutic powers and actions: antibacterial, antibiotic, analgesic, anti-inflammatory, antioxidant, anti-carcinogenic, anti-thrombotic, anti-viral, anti-microbial, digestive, blood purifier, prophylactic, vermicidal and adaptogen (helps to normalise a physical function, depending on what the individual needs, eg it will lower high blood pressure, or raise low blood pressure).

It is a very bitter herb no wonder it has been called King of bitters . The bitterness has not deterred people who seek out the herb for protection from the Avian Flu.

I find that chewing 3-4 leaves and then following it with something sweet, like fruit, helps the medicine go down and the bitterness is only on the taste buds for 30 seconds. Some people make the leaves as a tea. The tea can be sweetened with licorice root.

King of bitters has been used in Ayurvedic medicine for centuries, revered for infectious diseases and for its preventative action. The Spanish flu of 1919 was a global epidemic that killed millions of people, worldwide, causing grief and hardship to many families. In India, where the benefits of this herb were well known, andrographis was credited with stopping the deadly virus.

Today, many people find it is valuable as an infusion of 2-4 leaves in boiling water (or the fresh leaves are chewed) to prevent the common cold, flu, viruses and bacteria. The herb in studies, has shown solid evidence of success in treating colds during the first stages of a cold, and can reduce the severity and duration of symptoms.

This herb assists the body to make antibodies to counteract invading microbes and to act as a scavenger to destroy invaders and cancer cells. Research scientists have found that the andrographolides in the plant can cross the blood-brain barrier, and it is also of benefit to the central nervous system. Some of the therapeutic uses of king of bitters include: fevers, fibromyalgia, edema, headaches, inflammation and muscular pain, fatigue, hepatitis; respiratory, skin and lymphatic conditions; multiple sclerosis, lupus, candida, diabetes, diarrhea, thrombosis, and malaria. With scientists saying the super-bugs of our present age are becoming resistant to the most powerful antibiotics, the therapeutic powers of king of bitters could help to give us protection.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/nasturtium-natural-antibiotic.html

Nasturtium ~ Natural Antibiotic ~ 18/05/08

(Tropaeolum majus)

Scientific research has found the plant has a natural antibiotic action that is fast-working in the body. It is interesting to note that the antibiotic agent, tromalyt, has been found in the urine within one hour of digesting the herb. Noteworthy, too, is that this antibiotic does not interfere with intestinal flora, and it has been found to be effective against some microorganisms that have built up resistance to common antibiotic drugs.

Nasturtiums are good companion plants. They excrete a strong pungent essence into the air and soil, which has been found to deter aphids, white fly and root pests; and the essence secreted into the soil is also absorbed by other plants, helping them to resist attack by pests and disease. Plant nasturtiums between cabbages, broccoli, melons, cucumbers, pumpkins, potatoes, and around fruit trees.

Aphid Spray: nasturtium leaves (infused in boiling water, cooled, strained, and with a little liquid soap added) are used as a spray for aphids on vegetables and other plants.

Nasturtium is a vigorous ground sprawler, when the plants have thickened up and started to spread, start picking the leaves and flowers to eat.

Leaves have a pungent peppery taste, while the flowers are milder in flavour. If leaves and flowers are chopped up finely and added to other greens and vegetables, they are not as noticeably hot in flavour. I encourage every home grower to plant this valuable herb, learn to enjoy it and use it daily for its high content of vitamin C, iron and other minerals, and the powerful antibiotic, antimicrobial, antioxidant and general tonic actions. The hot pungent seeds can be eaten, too.

Nasturtium seasoning: some people pick the seeds, or the flower buds, and pickle them in vinegar to use as a condiment on meals, similar to capers. If the seeds are pricked with a fork before adding the vinegar, this allows the flavour of the hot vinegar to permeate the density of the seeds and helps to preserve them. Mature seeds, when dried, can be ground and used as a substitute pepper for seasoning. Add flowers and leaves to dips, pesto, spreads and cream cheese for added flavour and visual appeal.

Nasturtiums growing in my garden with their bright flowers make me feel happy, and I eat them daily for their health-giving benefits.

I encourage every person to get the wonderful antibiotic benefit of nasturtiums by eating some leaves and flowers, daily. As my herbal teacher would say, Do it daily for protection from colds, viruses, measles, tummy upsets, and other nasties lurking around the neighbourhood .

Isabell Shipard

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Drying Herbs From Your Own Garden ~ 9/12/07

Enjoy the ease and availability of dried herbs from your own garden all year round.

If you live in a climate where it can get very cold in winter, and many herbs die out because they are tender annuals, or the perennial herbs get frosted and turn black, it could be useful to dry some of your favourite culinary herbs and also some medicinal herbs, to be able to use them, when these herbs are not available in your garden.
How To Dry Herbs

Pick herbs before they go to flower and seed, as the herbs will be highest in their essential oil before flowering. It is this essential oil that gives the herbs aroma and flavour, so this is what you will want to get the most of, in the dried product.

After the sun has dried the dew on the leaves, is a good time of the day to pick herbs.

Don’t plan to cut herbs for drying if rain is forecasted, or if the day is humid, as there will be a lot of moisture in the air.

Trim the bush by taking 15 to 30cm cuttings (of course this will depend on the size of the bush and the type of herb too). Cutting herbs for drying is a good way to prune perennial herbs, it is like giving them a good hair cut!

Various ways of drying herbs can be used. An electric dehydrator will dry the leaves evenly and quickly.

Or if you have a well ventilated verandah or covered patio the herbs can be tied in small bunches and hung from a strong string or clothes line to dry.

Alternatively, leaves can be striped off the stems and spread out on trays or in boxes to dry either in shade, or alternatively in sun for 1-2 days so the majority of moisture is quickly removed, and then the herbs can be finish drying in the shade.

When leaves are crispy dry and crumble easily between the fingers, they are ready to store, and you will then have them ready for use in the kitchen for when there is none to pick in the garden. Store the dried herbs in glass jars, zip seal bags or other containers with lids. Label the container with name of herbs and the date dried.

Dried herbs will retain more flavour if you store the leaves whole, and then just crush them before you wish to use.

Store the dried herbs in a cool, dry, dark place, away from sunlight.

When you wish to start using the dried herbs, use about 1 teaspoon of crumbled dried leaves in place of a tablespoon of fresh leaves.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/create-a-herb-garden-for-health-and-healing.html

Create A Herb Garden ~ For Health And Healing ~ 16/12/07

Herb gardens are an important part of a home garden, as herbs are given to us for our health and healing.

If possible create a herb garden close to the kitchen, so that the herbs are near by for picking regularly.

If there is no room for a herb garden in the ground, plan where you can place a few good sized pots, so that you can still grow a variety of herbs to use for flavouring.

There are so many herbs to choose from when planning a herb garden. Start with herbs that you like, and then gradually increase the range to introduce new flavours.

Herbs are valuable not only for the flavours they impart, but also they are rich in vitamins, minerals, living enzymes, antibiotics and antioxidants. The more antioxidants that you can use from a variety of herbs, the more powerful will be the benefits of the antioxidants, as the effect is multiplied.

Most herbs will do well in a sunny position, but they will still grow in shade if that is all that is available. Herbs that really enjoy shade (or 1/2 day sun and 1/2 day shade) are angelica, lovage, stevia, lebanese cress, and lawn chamomile; in fact most of the low growing ground cover herbs would do quite well in shade as they generally are shallow rooted plants, which means they could dry out quite quickly in hot dry weather, therefore a shady position in the herb garden could be an advantage.

Mulch the herb garden thickly, as this will help retain moisture. Fertilise herbs regularly, preferably with an organic fertiliser or foliar spray.

Some of the most popular culinary herbs are: parsley, chives, garlic, marjoram, oregano, coriander, thyme, basil and tarragon. Regular cutting the herbs for using in the kitchen, will make the bushes strong, as in using you are very effectively pruning them, and the herbs will thrive.

Enjoy the aromas of your herb garden, as the aroma builds up energy in the body and a feeling of well being. Talk to your herbs regularly, then they are sure to thrive!

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/chinese-herbs-harmony-for-optimum-health.html

Chinese Herbs ~ Harmony For Optimum Health ~ 30/12/07

Chinese herbs have served as the foundation for ‘Traditional Chinese Medicine’ for over 2,000 years. The fundamental idea of living in harmony with nature and the environment forms the basis for the use of Chinese herbs as well as the traditional Chinese approach to health. Knowledge of the healing power of Chinese herbs has been passed down from generation to generation,

Chinese medical experts promote a healthful balance of yin and yang two forces present in all of nature. When yin or yang forces or qi/energy levels are off-balance in the body, health problems arise.

Chinese herbal remedies work in harmony to help realign an individual s yin or yang balance in order to improve overall well-being. Simply put, illness simply cannot exist if the body is in harmony. On the other hand, Chinese herbal theory holds that an unhealthy body requires herbal and dietary treatments to restore and maintain this essential balance.

Chinese herbal formulas include many organic ingredients that produce the desired effects in a person s body. These ingredients are primarily of plant origin, and may include roots, bark, seeds, flowers and leaves.

All forms of life are seen to be animated by the same essential life force, Qi. By breathing, we take in Qi from the air and pass it into the lungs, and by digesting we extract Qi from food and drink and pass it into the body. When these Qis meet in the bloodstream they become what is known as Human Qi, which circulates around the body as vital energy.

The quality, quantity and balance of Qi in each person influences their state of health, and in turn are also affected by factors such as season, climate, lifestyle, diet and air breathed.

The 5 elements are vital to well-being... wood, fire, earth, metal and water, as these relate to all aspects of life, vital organs, emotions, seasons, colours and tastes of foods. Chinese herbalism, says that to maintain good health, the elements need to be in harmony. If out of balance there can be disease. We need to address all factors in health.

We can grow and use herbs in our daily lives, that will help to balance the body by taking note of the 5 flavours and colours of foods...

SWEET TASTING plants and foods give nourishing energy and they are soothing to the stomach, spleen and pancreas. Grow and use: licorice, stevia, cinnamon, sweet tarragon, coconut, sugar cane, wheat, rice, sweet fruits, fennel. coriander seeds, and sprouted seeds like mung beans.

PUNGENT TASTING plants and foods discharge toxins from deep in the body, and stimulate the circulation, relieve mucous congestion, and pain of arthritis and rheumatism. Grow and use: watercress, chives, onion, garlic, chilli, ginger, dill, radish, nasturtiums, cloves and pepper.

SOUR TASTING plants and foods promote digestion, enzyme secretion and liver function. Use sauerkraut, kefir, lemon, grapefruit, acerola cherry, tamarind, purslane, plum, olives, lillypilly, pineapple, sourdough bread, yogurt, rhubarb and sheep sorrel.

SALTY TASTING plants and foods are cooling, and nourish the kidneys, bladder and bones, and help to maintain fluid balance. Use sea salt, celery, mitsuba, miso, tamari, parsley, sea weed and barley.

BITTER TASTING plants and foods are detoxifying and have anti-inflammatory properties and are often antibiotic, anti-parasitic and anti-viral. The bitter taste stimulates the secretion of digestive juices, and the flow of bile, enhancing digestion and absorption, and aiding the elimination of toxins via the bowels. Use king of bitters, dandelion, neem, horehound, fenugreek, motherwort, feverfew, brahmi, gotu kola, wormwood, bitter melon, sesame seeds, and chicory.

Colour of foods stimulate the appetite and creates beauty and balance, making meals more satisfying and enjoyable.

Green is extremely calming and peaceful and should be present at every meal as it also helps build a strong immune system.

Red foods benefit the heart, intestines, circulation and sexual organs.

Orange and yellow foods benefit the digestive system, spleen and pancreas.

White foods assist the respiratory system, and colon.

Blue, purple and black foods strengthen the kidneys and bladder.

Herbs we grow in our gardens and use as food and flavouring can play an important part in optimum health.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/isabells-top-11-herbs-spices-cooking.html

Isabell’s Top 11 ~ Herbs And Spices For Cooking ~ 20/01/08

I am often asked what are my favourite herbs for flavouring, or what are the most valuable herbs to grow and use daily, in the kitchen.

Herbs have been given to use for our health and healing, and using herbs to flavour food and in cooking is a wonderful way that herbs can benefit our health.

Herbs we use for cooking are rich in essential oils and aroma and these represent the life force and energy of the plants; and when we use these herbs our energy will be enhanced. These plant oils also have powerful antioxidants which can push toxins out of the cells and restore the important potassium balance and oxygen to cells; which means the body is cleansed, regenerated and immunity is strengthened.

Using fresh herbs gives us a large range of vitamins, minerals, and living enzymes ... many of which aid our digestion.

Flavouring herbs I like to use include:

1. Chives, the more you pick them, the more they keep coming; just great to give a mild onion flavour to savoury and meat dishes.

2. Nasturtium leaves and their bright coloured flowers have a mild pungent flavour, are a natural antibiotic and rich in vitamin C. Add to salads and use as a garnish.

3. Sage has powerful antibacterial, antioxidant and tonic action; as it has a strong flavour start by adding a little to meat and vegetable dishes.

4. Sweet marjoram sets the digestive juices flowing in the mouth; great for flavouring meat and savoury dishes, pizza, pasta, tomato and cheese dishes.

5. Sweet Leaf Bush leaves taste like fresh garden peas, great to add to salads, sandwiches and tossed through stir-fries etc. Leaves are 34+% protein.

6. Basils, there are so many wonderful varieties to grow - sweet, greek, thai, purple ruffles, lemon, dark opal, sacred etc; use to flavour savoury dishes and as a garnish; and basil is a traditional herb in pesto.

7. Ginger with a hot pungent flavour has many health benefits; add to meat, savoury and sweet dishes. I like using a little fresh ginger in smoothies made with fresh pineapple, aloe vera, comfrey and stevia.

8. Rau Om is a very special flavouring herb; the leaves have a delightful aroma and absolutely wonderful flavour that gives me a boost of energy every time I inhale the refreshing aroma. Add leaves to salads, savoury and sweets dishes, and enjoy the tantalising flavour.

9. Horseradish has powerful antioxidant properties. Grate or mince the roots to make into spreads and sauces. A valuable herb for clearing the mucus membranes, coughs, hay fever and as a tonic.

10. Watercress is a wonderfully nutritionally rich herb, with many vitamins (including vit. B17), minerals, and antioxidants. It is a valuable blood cleansing and blood building herb. Use it regularly in salads, sandwiches, cooked dishes, pesto, and I like it as a garnish with fresh slices of fruit.

11. Kaffir Lime leaves when very finely sliced proved a rich lemon flavour for meat, savour and sweets dishes. When I make muesli bars in the dehydrator with - rolled oats, fruits in season on the farm, flour gourd, high protein leaves (like salad mallow, drumstick tree and sweet leaf bush), sprouts and aloe vera - the finely cut kaffir lime leaves give a wonderful flavour.

Isabell Shipard

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Herb Robert ~ Natural Alterative ~ 3/02/08

(Geranium robertianum)

Herb Robert is perhaps the most profound natural alterative to the many toxic treatments for cancer.

Many people diagnosed with cancer have come to hear of Herb Robert, have taken the herb, and are in remission from cancer. Health has been restored to people who had been diagnosed with cancer of the lungs, mouth, oesophagus, bowel, prostate, breast, uterus, spine, lymph and other cancerous conditions, including skin cancer. It is wonderful to receive feedback from people who have been using the herb.

Many years ago, someone shared with me a news item from Herald of Health, (a European magazine) entitled, Geranium robertianum, ancient herb used in the treatment for defeating cancer . The article gave details of how to use the herb and case histories of people in remission from cancer. The full article from the magazine is given in my book, How can I use herbs in my daily life?

In Europe, it has been a traditional herb for cancer, and it was believed to supply a natural dose of radiation. My herbal mentor called herb robert the radiation plant . Herb Robert contains ellagic acid. Researchers have found ellagic acid may slow growth of tumours caused by certain carcinogens; and it has been used to fight and prevent cancer. Here we see the herb has many actions & that can work on our behalf.

Researchers have found that Herb Robert is a natural source of germanium, a valuable element and powerful antioxidant that has the ability to make oxygen more readily available to the cells of the body. Germanium also stimulates electrical impulses at a cellular level to create a beneficial ripple effect, throughout the whole body. Germanium s remarkable effects on the immune system have been documented in medical journals. It enhances energy levels and is a powerful healing agent. Germanium provides a strong antibiotic and antioxidant arsenal, and I believe we receive so many benefits when we use it on a daily basis.

Herb Robert is highly valued for haemorrhaging and as a wound healer, undoubtedly, because of its astringent properties; and it was also used for bone fractures.

This week a young mother shared with me, that she had started to drink the tea. Her toddler was experiencing severe pain, distress, sleeplessness, crying every time she would cut a tooth, however, since giving the child Herb Robert to drink, now the child is more placid and has new teeth show through without trauma. Also the child is not longer constipated.

Last week a lass from Brisbane rang to say she had been diagnosed with breast cancer over 3 years ago. She followed the suggestions given in the herb book, and recently she has been diagnosed free of cancer.

A woman with lung cancer and given a life expectancy by her doctor of 16-19 months, is now free of cancer. She said she will continue to take Herb Robert as a preventative.

Many people taking the herb have experienced relief from pain, diabetes and chronic fatigue; digestive, stomach and bowel conditions; diarrhea, arthritis, rheumatism and numerous other ailments.

For any person wishing to use Herb Robert as a preventative measure, the herb can be made as a tea; or by using 4-5 leaves, eaten daily. I have the leaves chopped over my breakfast each morning.

Numerous animal owners have shared that pets with cancer, when given Herb Robert in their food, are now free of cancer.

Herb Robert continues to be the most requested herb at the Herb Farm. No doubt, this has resulted from information being passed on by word of mouth, after people have experienced the benefits of using the Herb Robert as a natural alterative.

Herb Robert is a powerful herb that we can all grow and use, daily, for our entire lifetime, to enhance and strengthen the immune system.

I encourage every home garden to have Herb Robert growing. It is a very special herb.

Isabell Shipard

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Cinnamon ~ Most Wonderful ~ 09/09/07

(Cinnamomum zeylandicum)

Cinnamon is one of the most wonderful aromatic spices we can enjoy. Powdered cinnamon is made from the quills, the inner bark of the tree, although the whole tree has a cinnamon flavour - from the smallest twig and even the 8cm long leaves. It belongs to the Lauraceae family. Other members of this family include bay tree and avocado.

It is an attractive tree with glossy green leaves. All new young leaves are red, which make the new foliage a real eye catcher. Cinnamon is valued not only for its delightful aroma and flavouring benefits, but also for valuable therapeutic properties. It is anti- bacterial and has many applications against germs and bacteria. It is a natural antibiotic. Use cinnamon at the first signs of a cold, or to help clear the flu. When we use it to flavour food, or as a tea, it aids the digestion, and also works as a tonic, and some say as an aphrodisiac! Other uses include: to promote circulation for cold limbs, to relieve abdominal pain, nausea and vomiting, peptic ulcers, candida, aches and pains, cramps, skin conditions, and lower blood pressure. USDA research has found cinnamon can stimulate glucose uptake and glycogen synthesis to a similar level as insulin.

The aromatic principles of cinnamon stimulate the appetite and get the digestive juices flowing in the mouth, which is a vital preliminary for the proper digestion of food. It is no accident that delightful aromas make our mouths water.

I enjoy sucking on a twig of the tree... you see cinnamon is one of my favourite spices. I have wonderful memories of my mother baking cinnamon buns, and the tantalising aroma wafting through the whole house. The buns tasted delicious.

Cinnamon leaves make a refreshing tea together with alfalfa leaves, fresh ginger and fresh orange peel... steep and enjoy

Isabell Shipard

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Allspice ~ Magnificent Aroma ~ 16/09/07

(Pimenta dioica)

If I could give you a leaf sample to enjoy, via your computer, it would be an allspice leaf. Let me tell you about this wonderful spice tree. The leaves are glossy green and about the size and shape of gum tree leaves. Allspice is a small tree, but it could be pruned to shrub size by cutting and using the leaves continually.

Now when I take a leaf and crush it in my hand the very special aroma is released for me to enjoy. I love to take some deep breaths, to get the full sweet clove-aroma that the leaves share with me when they are crushed. The spectacular aroma can be experienced... clearing the head and the lungs... and releasing an energy surge in the body... this is what wonderful aromas can do for the human body.

The antioxidant-rich leaves can be made as a refreshing tea to enjoy, or to clear the head and lungs, relieve a cold, aid the digestion, settle an upset stomach, boost the immune system and act as a tonic. Use the leaves and the berries to flavour stewed apples and pears, in pies, meat roast, on the barbecue and in casseroles. Leaves have potential to be placed in cupboards to deter cockroaches.

Isabell Shipard

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Sweet Fruit Root ~ A Dieting Wonder ~ 23/09/07

(Polymnia sonchifolia)

A member of the daisy family, it is also called Apple of the Earth. And, although it is a root crop, the tuber tastes similar to a sweet, crisp apple. I enjoy digging the root, washing it under the garden tap and enjoying it fresh in hand. The plant is hardy and fast growing to 1-2 metres high, and in summer it has masses of yellow flowers that look like mini sunflowers. The large edible roots develop from the centre and can weigh from 500 grams to 2kg. These edible tubers can be removed from the bush by fossicking at the base of the plant. They are eaten fresh, made into juice, and added to savoury or sweet dishes.

Roots are 9% protein with a high content of essential amino acids; a very high content of potassium (2230mg per 100 grams of root); and also very high in calcium, magnesium and iron (in fact 4 to 5 times higher than most others foods in our daily diet). Sweet Fruit Root is a source of fructose that enhances digestion, particularly the digestion of carbohydrates and has a thermogenic effect, thus helping the body to burn calories. The tuber has inulin properties that are beneficial in stabilising sugar levels. It is an ideal food for people dieting and for diabetics.

Tubers are soothing and nourishing to the spleen, stomach, lungs, pancreas, kidneys and liver. Many people eat the tubers regularly as a food to give energy to the body, and as a strengthening tonic to the whole body.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/sheep-sorrel-antioxidant-rich-cancer-preventative.html

Sheep Sorrel ~ Antioxidant Rich, Cancer Preventative ~ 30/09/07

(Rumex acetosella)

Is a very special, easy to grow perennial herb, with attractive small arrow-shaped leaves, which look great as a garnish on a plate. The mild, sour flavour of the leaves add a pleasant lemon-like tang, and a few leaves can be most beneficial served with each meal... for you see, the leaves stimulate the salivary glands of the mouth, and for this reason, eating a few leaves at the commencement of a meal is most beneficial to digestion. Add leaves to toss salads, or try leaves on bread with butter and avocado.

Leaves are valued for powerful tonic and antioxidant action. A natural health practitioner, lecturing regularly on the Sunshine Coast, says this herb is one of the strongest antioxidant herbs we can use, and suggests we use it regularly to benefit our health. Antioxidants have the ability to zap out free radicals caused by foods we eat, pollutants, stresses, and provide a strong line of defence for the immune system.

Sheep sorrel leaves have been valued as a diuretic to remove excess fluid from the body, for urinary and kidney complaints, to strengthen the heart and for many other therapeutic uses. The leaves assist the body in throwing off viral infections. Leaves are very rich in vitamin C. No doubt the high vitamin C content is one reason the plant has been called one of the strongest antioxidant herbs we can use. Sheep sorrel has become very popular and a much sort after herb in the last few years, following the remarkable results of clearing the body of cancerous conditions when used in the Essiac mix . This herbal mix was pioneered by Canadian nurse Rene Caisse who heard of this miraculous mix, a traditional American Indian recipe. Rene has helped thousands of people back to health from cancer. Many people eat sheep sorrel leaves regularly as a cancer preventative.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/brahmi-brain-boost.html

Brahmi ~ Brain Boost ~ 28/10/07

(Barcopa monnieri)

Is a perennial ground cover, growing to 15 cm high. Very small leaves form along the creeping stems. The plant will thrive in shade, and will grow in pots, with the stems cascading over the pots, and this is handy as the stems are then easy to pick.

Brahmi is a traditional Indian herb and has been used in Ayurvedic medicine for thousands of years, for a wide range of applications: blood cleanser, inflammations, skin conditions, fevers, hair loss, arthritis and rheumatism, back pain, asthma, coughs, allergies, insomnia, irritable bowel, depression, anxiety and stress, fatigue, constipation, and to normalise blood pressure and improve circulation.

In 1963 research in the plant identified 2 active molecules: Bacoside A (assists in the release of nitric oxide allowing relaxation of the aorta and veins, and blood to flow more smoothly through the body); and Bacoside B (a protein valued for nourishing nerve cells to the brain, and as a brain tonic, thereby aiding concentration, comprehension, memory and memory recall). It is a herb we can all take daily. I have it chopped over my breakfast of muesli, seasonal fruit, sprouts and kefir.

Isabell Shipard

http://www.herbsarespecial.com.au/isabells_blog/lemon-myrtle-get-the-benefits.html

Lemon Myrtle ~ Get the Benefits ~ 11/11/07

(Backhousia citriodora)

is a Queensland rainforest tree growing to 8 metres in height, although if regularly pruned it can be kept to bush size and is therefore suitable for home gardens. The leaves, growing to 10cm in length, are rich in lemon oil. Citral accounts for over 90% of the plants essential oil (note: lemons have approximately 3% citral).

The high levels of citral in the leaves is noteworthy, as citral is a component that has been found to relieve cramps, spasms, rheumatism, headaches, fevers and have an anti-cancer effect. Studies have shown that the citral can inhibit the growth of Helicobacter pylori, the pathogen that has been found to be a cause of ulcers and other gastroduodenal diseases. Lemon myrtle also has been found to be beneficial to muscles and connective tissue, for reducing cellulite, and to strengthen the immune system.

When the leaves are crushed in the hand, they release an amazing aroma of strong lemon, which is wonderful to inhale... and enjoy.

Lemon myrtle leaves are used fresh, dried, and ground, and used in bread, stuffing, with chicken, beef, fish and rice dishes, sauces, noodles, vegetables, barbecues, cheesecakes, biscuits, food on the barbecue, and as a refreshing tea served hot or chilled in summer. The lemon myrtle aroma combines well with basil, chilli, cilantro, cinnamon, cloves, coconut milk, galangal, garlic, ginger and turmeric. Add 2-3 leaves to your water bottle - just a great way to flavour water.

Other plants that have high levels of citral include lemon savoury, kaffir lime leaves, citronella, lemon grass, and citrus delight geranium that has leaves with intense lemon aroma. Just to crush the leaves of this geranium in the hand and inhale the delightful aroma is simply so special. These leaves are used for flavouring. They also press well and look wonderful on gift cards... and for the receiver of the card, the aroma can last for a long time, and build up energy in the body when inhaled. Get the benefits of lemon in your life.

Isabell Shipard

Cinnamon’s Scent Boosts Brain Function

Not only does consuming cinnamon improve the body’s ability to utilize blood sugar, but just smelling the wonderful odor of this sweet spice boosts brain activity!

Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants’ cognitive processing. Specifically, cinnamon improved participants’ scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program. Participants were exposed to four odorant conditions: no odor, peppermint odor, jasmine, and cinnamon, with cinnamon emerging the clear winner in producing positive effects on brain function. Encouraged by the results of these studies, researchers will be evaluating cinnamon’s potential for enhancing cognition in the elderly, individuals with test-anxiety, and possibly even patients with diseases that lead to cognitive decline.

Calcium and Fiber Improve Colon Health and Protect Against Heart Disease

In addition to its unique essential oils, cinnamon is an excellent source of the trace mineral manganese and a very good source of dietary fiber, iron and calcium. The combination of calcium and fiber in cinnamon is important and can be helpful for the prevention of several different conditions. Both calcium and fiber can bind to bile salts and help remove them from the body. By removing bile, fiber helps to prevent the damage that certain bile salts can cause to colon cells, thereby reducing the risk of colon cancer. In addition, when bile is removed by fiber, the body must break down cholesterol in order to make new bile. This process can help to lower high cholesterol levels, which can be helpful in preventing atherosclerosis and heart disease. For sufferers of irritable bowel syndrome, the fiber in cinnamon may also provide relief from constipation or diarrhea.

A Traditional Warming Remedy

In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. In these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68

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