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

http://permaculture.org.au/2008/12/30/jerusalem-artichokes-like-diamonds-are-forever/#more-956

Jerusalem Artichokes - like Diamonds, are Forever
Food Plants - Perennial, Processing & Food Preservation — by Margaret Lynch

PIJ #54; March - May 1995; page 47

Margaret Lynch explains how to grow, store and prepare the edible section of what is a truly prolific plant.

Helianthus tuberosus is an annual which will tolerate most conditions. Commonly called Jerusalem artichoke, it is known in its native America as Sunroot. Other names include Sunchoke and Suntuber. It is not to be confused with the globe artichoke, Cynara scolymus, which is a thistle with edible flower-buds.

Suntuber foliage is said to be good fodder. Rapid growth makes it an excellent summer shade, screen, or windbreak. It may also have potential in paper-making. The plant produces a substance which inhibits growth in nearby plants, so don’t use the green foliage for mulch.

Plant tubers in early spring, choosing the spot carefully – you plant Suntubers for life! When you harvest them – last year I took four and a half large buckets from a patch one metre square – small ones will be overlooked and grow next year. Don’t put whole tubers in mulch or compost, and remove unwanted plants as they appear. In warm weather, plants will reach one to three metres in a few weeks. Water and feed in moderation. They will produce a crop even if totally neglected. The first cold snap kills the tops. Dig tubers as required. If you have to harvest them all at once, store them in moist sand in a cold place.

For Food: You can feed fresh tubers to pigs and goats, or finely chopped to poultry. As a human food, like many other food plants, they need careful preparation. Some people have no problem digesting them but they are a minority. Over 50 percent of their carbohydrate is in forms we don’t have enzymes to break down. Beans contain 10 to 15 percent of the same substances. These substances need to be leached or converted to make a digestible product.

Refrigerate or cold-store tubers for at least a month, then slice and boil in lots of water for 15 minutes, adding one tablespoon of lemon juice per 1200 mls after 10 minutes, or right at the start if you want crisp tubers. Drain, slip off peel, and pat dry. The slices can then be marinated, pickled, dehydrated, barbecued, roasted, deep-fried, made into soup, pureed and used in pies, cakes, or scones – use your favourite pumpkin recipes, but add less sugar.

If you have a solar cooker, slow combustion stove, crock pot, or are planning a hungi, cook whole tuber for 24 hours in a tightly closed container at 93’C (200’F). Season and serve, or slice and dry for a snack.

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1 Comment »

margaret,

great article! very helpful as i’ve never grown sunchokes before. i plan to plant a patch this year. it’s really good to know how prone they are to break out. i’ll treat them like bamboo!

thanks!

Comment by miller — December 31, 2008 @ 9:08 am

http://www.herbsarespecial.com.au/free-herb-information/curry-leaf-tree.html

CURRY LEAF TREE

Daun Kari, Bai Karee, Karapincha, Kari Patta, Sweet Neem, Kitha Neem, Kari Phulia, Nim

Murraya koenigii syn. Chalcas koenigii F. Rutaceae
Description

Curry leaf is one of my favourite spices, with its fern-like leaves that only need to be brushed against or gently touched to share their spicy aroma, with overtones of citrus and anise. The scent is so refreshing, that it instantly tantalises the taste buds. An attractive, upright, branching tree growing 2-5 metres (although I have seen one much taller that seemed to be heading for heaven, as it was planted beside a two storey house). Clusters of small, white fragrant flowers form in summer, followed by 1cm edible, shiny black berries. The curry leaf tree requires rich, well-drained soil in a warm, sheltered position, as it is a tropical to sub-tropical tree. With regular watering during dry times, the tree will flourish. The tree will adapt to warm temperate areas, and if wishing to grow it in colder climates, keep it in a large pot and move it to a warm verandah in winter. In cold areas the tree may go dormant in winter.
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Curry Leaf Tree
Curry Leaf Tree
Culinary Uses

In the kitchen, use the leaves for a warm, appetising aroma and a subtle, spicy flavour with meat, seafood or vegetable curries, chutneys, pickles, coconut sauces, relishes, omelettes, marinades and vegetarian cuisine. The method of using the leaves (preferably fresh ones) in stir-fries and curries, is to heat some oil, butter or ghee in a pan, add the curry leaves along with a little ginger and garlic and sauté until brown. The flavour of the curry leaf is enhanced when fried. Fresh curry leaves will keep for a week if kept in a dry plastic bag in the fridge.

Curry powder does not come from the curry tree, as some people often think. Curry powder is usually a combination of many ingredients including ginger, chilli, black pepper, cumin, coriander, garlic, fenugreek, and turmeric to give the yellow colour. The proportion of each ingredient in the curry powder will depend on the tradition and origin of each particular recipe. However, crushed leaves from the curry tree are used as an ingredient in some Madras curry powders. The dried leaves add a spicy note to pot-pourri. Do not confuse the curry tree with the Curry Plant (Helichrysum italicum syn. H. angustifolium) (p 88) which belongs to the Asteraceae family. The curry plant is a perennial bush to 50cm with fine, silvery grey stems and leaves. A grey down covers the 4cm long narrow leaves and when rubbed they smell strongly of curry. Yellow button-like flowers form as terminal clusters. Propagation of the curry plant is by seeds, cuttings and root division. Grow in a well-drained area. Trim bushes regularly to keep them in good shape. Use the trimmings in pot-pourri. The dried flowers keep their colour for a long time. Add chopped young tender leaves to salads, cooked meat and savoury dishes.

http://www.herbsarespecial.com.au/free-herb-information/kudzu.html

KUDZU

Kuzu, Japanese Arrowroot, Aka, Yaka

Pueraria lobata syn. P. thunbergiana, P. montana, Pachyrhizus trilobus F. Fabaceae
Description

An extremely hardy legume, ground sprawler or climber, with thick, hairy, trailing stems, dark-green ovate leaves in trifoliate compounds, fragrant, purple, pea flowers, 10-15cm long, flat pods. Deciduous in winter, drought resistant and frost tolerant. Native to Japan and China, it adapts to any soil, in cold to tropical climates.
Kudzu
Kudzu
It has been found to thrive without fertiliser, pesticide or irrigation. Propagation is by seed, cuttings and root division. A thick ground-covering vine to 60cm high, known for its plentiful nitrogen fixing bacteria, its very rapid growth, and for this reason it has been called ‘a mile a minute’ or a ‘foot a night’ vine. If not used for its many advantages, it will just keep spreading and become invasive, as it has in various places, particularly in the south of USA, where it is known as ‘the weed that ate Georgia’. But for those who see its resources and potential, it has been used to great advantage; to improve soil, strengthen dams, restore worn out land; for erosion control, animal forage, mulching and green manure, human food and medicine. Kudzu has been used to reclaim desert or land overgrown with weeds. It is said, that if kudzu is trellised, there is no problem of it spreading by vine nodes, which otherwise would lie on the ground and take root. Roots can go down over two metres into the earth and bring up a wide range of minerals and improve the surface soil. On our heavy clay soils in Nambour, Queensland, we find, the roots generally only penetrate to 50cm. Although it flowers here, no seeds appear to set. The fact that the vine dies down to the ground each winter, and shoots from the ground in spring, also seems to keep the plant from spreading rampantly. It is said, pigs will very happily dig for the roots, if anyone has need to eradicate a patch of kudzu. If kudzu is planted for a purpose, plan to use it. The plant certainly has some remarkable properties. Once dug and washed, the root should be cut finely into slivers with a strong snips and dried. If the root is required for the flour, soaking would be necessary, preparing in a similar way to arrowroot (see p 38).

... ... see How can I use HERBS in my daily life? for full text.
Medicinal Uses

Kudzu is one of the earliest medicinal plants, used in traditional Chinese medicine, with many profound pharmacological actions, including antidipsotropic (antialcohol abuse) activity. Research and pilot studies at various Universities, found that two isoflavones in kudzu, daidzin and daidzein, taken orally, may reduce the craving for alcohol, and be of assistance in suppressing the appetite of patients with chronic alcoholism. Kudzu influences areas of the central nervous system that control the desire for alcohol. Research at Jiwaji University, India, found that kudzu extract helps stimulate regeneration to areas damaged by toxins. Kudzu has many healing properties. These are well documented in ‘The Book of Kudzu, a Culinary and Healing Guide’ by W Shurtleff and A. Aoyagi. Uses have included: cough and colds, tonsillitis, measles, fevers, diarrhea and dysentery, intestinal ailments, enteritis, constipation, to remove excess fluid from the body, digestive disorders, bad breath, headaches and hangovers, sinus, anemia, internal bleeding, thirst, to relieve hunger, for lack of energy, sexual apathy, impotence, infertility, asthma, diabetes, bronchitis, pneumonia, hypoglycemia, muscles shrinking, dizziness, induce perspiration and as a strengthening and invigorating effect on the spleen, stomach and intestines, in fact the whole immune system.
... ... see How can I use HERBS in my daily life? for full text.
Culinary Uses
... ... see How can I use HERBS in my daily life? for full text.

Thickening with kudzu makes a clear mixture. Always mix the kudzu flour with cold water to a smooth runny consistency before heating. When heating or adding to a hot mixture, stir constantly to prevent the flour from going lumpy. Thickening with kudzu is usually done near the end of cooking. For a brown sauce, add a little tamari or miso. Kudzu can be used like gelatine for setting desserts and sweets recipes. During my research into the many uses of kudzu, I came across the book ‘Alkalise or Die’ by Dr. Theadore Baroody, which helped me see another valuable attribute of kudzu, that it is extremely alkalising to the body. It is for this reason too that it is important in macrobiotic cooking, as the roots are considered very yang (alkaline) in nature, and are found to be particularly effective in treating toxic/acid disorders.

Many natural health researchers say that our daily diet needs to be of approximately 80% alkaline foods, and 20% acid foods, to maintain health. If the body is too acid (from consuming mainly acid foods, or processed foods) the potassium/sodium balance in and around the cells will be out of balance, and there will be acid toxic wastes around the cells, which causes pain and disease. Dr, Baroody states, ‘All ingested substances and all situations (physical, emotional or mental) that effect the body, leave either an alkaline or acid ash residue in the urine. What are acids and alkalines doing in the body? They are either providing energy to, or taking energy away from the body. An alkaline forming reaction refers to any chemical alteration in the body that produces an increased ability to energise the system, to leave an alkaline residue in the urine. An acid-forming reaction refers to any chemical alteration in the body that produces a decreased ability to energise the system and leave an acid urine residue.

Whether a substance is alkaline or acid is determined by its pH (potential Hydrogen) which measures the number of hydroxl (OH-) ions which are negative and alkaline-forming opposed to the amount of hydrogen (H+) ions that are positive and acid-forming. From the stand point of pure energy, pH is the measurement of electrical resistance between negative and positive ions in the body. In other words, pH measures how much the negative ions (alkaline-forming) and positive ions (acid-forming) push against one another. So from this view point, alkaline and acid forming reactions are purely electro-chemical.

We are not just a conglomeration of chemical, but are also an entire system of highly organised electrical reactions. We are vibrating beings. The stronger the inner vibration, the healthier we are. The amplitude of body electricity alters in exact proportion to the amount of alkaline and acid forming chemicals internally that are present at any one time. Acid wastes, literally attract to joints, tissues, muscles, organs and glands, causing minor to major dysfunction. If they affect the joints, you might develop arthritis, and if they attack the organs and glands a myriad of illnesses could occur. Alkaline forming substances and situations create powerful and sustaining electrochemical results which lead to superior health’.

Dr. Baroody goes on to say, alkaline levels can even be stored as reserves, ‘The great alkaline reserve is the body’s bank account. The body can call upon it at any time to release alkaline elements for the neutralisation of acid. Biochemically, the alkaline reserve acts as a buffer to maintain proper balance in the blood. The blood works on very narrow parameters and sickness quickly results if these are imbalanced. When we ingest more alkaline-forming minerals than are needed at one time, the remainder is stored in the body tissues for future use … money in the bank. To replenish and sustain your alkaline reserves, follow the rule of 80/20 which means, to eat 80% of your foods from the alkaline forming list and 20% from the acid forming list’.

For this reason, kudzu is a valuable addition to our daily food. Kudzu has a very high alkaline rating along with kelp, parsley, watercress, watermelon and rock melon. Kudzu is made into a very soothing broth, called kudzu cream, which, it is said, helps to develop an alkaline bloodstream and constitution, and will also work on digestive and intestinal disorders, and a host of other health problems. The traditional way to drink kudzu, to strengthen digestion, relieve fatigue and increase vitality, was to dilute 1 teasp. of kudzu in a little cold water, and then add enough cold water to make a cupful. Bring mixture to the boil, stirring continually, simmer until the liquid turns transparent. The flavour is bland, and gives a cooling energy to the body. This drink can also be drunk, adding 1/8 teasp. of grated fresh ginger and 1 umeboshi plum, to give a stronger action.
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Other Uses

The fine fiber from the vines have many uses: paper making, fishing lines, basket weaving, stuffing cushions, building materials, and when burnt, acts as a mosquito repellent. A very traditional use for the resilient silk-like fiber, is for the Japanese kimono, which is highly prized and priced. Kudzu as a mulch, is said to be equal to that of lucerne. The leafy stems can be cut constantly, used as mulch, fertiliser, or added to the compost heap. Many years ago, I read a Mother Earth organic gardening magazine from the U.S. that told the amazing story of a home gardener in 1985, who had used kudzu in his garden with amazing results. His vegetables were large and healthy: 66kg cucumbers, 20kg squash, and 9m tall tomato bushes. The magazine received letters from skeptical readers implying that it was a ‘tall’ story! Mr. Wilber from Alabama then sent a photo, which the magazine printed, that showed him, on the very top of a ladder, which was balanced on a very high scaffolding. I took a photostat copy for records. Mr. Wilber used kudzu to make compost, which created a light fluffy soil and encouraged fruits and vegetables to grow to record proportions. He had only praise for kudzu. In his eyes, the ‘mile a minute’ vine was nothing short of a miracle worker.

Kudzu has been found to be a valuable farm nitrogen fixer. In USA experiments showed that yields of following crops for 10 years after kudzu were double the yield of crops grown without kudzu. Some crops were 700% higher in yield following kudzu. Kudzu is a high protein (18%), low cost source of stock feed, liked by all stock including poultry. It can be cut for hay, which is considered equal in nutrient value to lucerne and clover and found to improve health of livestock. Fed to cows, milk production is increased. The flowers provide excellent bee forage and good honey.
Isabell Shipard’s passion is herbs and sprouts, and she loves to inspire and share the joys and wonders of plants. Her books will truly inspire and help you to see that for health and well-being... Herbs are Special.

http://www.herbsarespecial.com.au/free-herb-information/asparagus.html

ASPARAGUS

Sparrow Grass, Sperage

Asparagus officinalis F. Liliaceae
Description

Although asparagus is native to Europe, it will also grow very well in the sub-tropics. It can also do well in the tropics according to Bruce French in his compendium ‘Food plants of Papua New Guinea’. The new emerging shoots are eaten as a vegetable, harvested when 2-3cm thick and about15-20cm long. These shoots called spears, if left to keep growing, will develop into soft, ferny fronds a metre or more high. Cream/ green, bell-shaped flowers, form in stem axils of male plants. Female plants produce smaller, quite inconspicuous flowers, that develop into small, round, red 1cm berries, which are seed capsules, containing several round, black seeds. When grown from seed, plants usually require 2-3 years to develop a strong enough underground root system to cope with regular picking.

Division of established plants, by digging the rhizome crowns, is the quickest way to get plants to picking stage. Divided rhizomes look like large, white, leggy spiders. The best time to divide roots is early spring, when plants are coming out of winter dormancy. When dividing, take care not to damage the tips of new shoots. If the division has put on a good growth in the first year, by the second year spears can be selectively cut. In the third year, cutting can start when the first spears appear in spring and kept up to the end of December (or even longer in sub-tropical climates). It is important to then allow the spears to develop into ferny tops. This allows the plant to regain strength and vigour underground, necessary for the following year’s crop. Plant asparagus in a well-drained, permanent position in the garden as it may grow for ten or more years.

Loose, deep soil with compost and old manure added, is important, as asparagus is a heavy feeder. The more decomposing mulchmaterial supplied during the formative period, the better. This will help develop the strong root system. Some growers plant the rhizome divisions in 20cm deep trenches, filling the trench with soil or humus as crowns develop. Stems that go dormant in winter are cut near the ground and the plants thickly mulched, even with seaweed straight from the beach as plants thrive on this mineral-rich, salty mulch. Feed plants regularly.

Organic growers have observed that asparagus is a useful companion around tomatoes, pawpaws, parsley, rhubarb, raspberries, basil and comfrey. Planting comfrey nearby can provide a close source of leaves to pick for mulch, and I have observed that asparagus loves liquid manure made with comfrey.

As asparagus produces the substance asparagin, which is found to repel nematodes, growing asparagus near plants that are prone to attack by these root pests will help with control.

To produce white (blanched), mild-flavoured spears, the plants need to be thickly mulched; the spears cut when the tips just appear through the mulch. Cut by inserting a long knife deep into the mulch, cutting at an angle just above the roots of the plant. The blanching can also be achieved by standing earthenware pipes, wooden tubes or bamboo joints, upright over the emerging spears. Personally, I like green asparagus - full of chlorophyll - so I let them get to 15cm above the ground, when they are crisp, crunchy and sweet with the flavour of fresh, green peas.

In France, where folk are great connoisseurs of fine foods, the green asparagus is always preferred - they say it has the taste of the sun in it. If you wish to save seed for future planting, it is necessary to grow male and female plants nearby for pollination, to set seed. Male plants are usually taller than female plants, with the foliage beginning higher on the stems; while female plants have fronds starting closer to the ground. Only when plants flower, will it be definite what sex plants are. Both male and female plants have culinary and medicinal use. Some growers believe male plants produce more spears than their female counterparts and that the male plant will always grow bigger and thicker spears.

This belief possibly has come from the doctrine of signatures theory: that the spear looks like an erect, male penis. Folklore also connected asparagus with increasing libido.

Constituents:

volatile oil, rutin and other flavonoids, saponins, tannins, asparagin, resin, gum, steroidal and bitter glycosides, albumen, coniferin, vanillin, tyrosin, sugar, arginin, asparagose, chelindonic acid, protein, fibre, protein
Vitamins:

A, B, folic acid, C, E
Minerals:

calcium, iron, phosphorus, potassium, sodium, zinc, selenium, iodine, magnesium, manganese, sulphur, silicon, florine
Actions:

aperient, diuretic, diaphoretic, antispasmodic, antiinflammatory, tonic, laxative, sedative, demulcent, aphrodisiac, nutritive
Medicinal Uses

The use of asparagus was recorded before the time of Christ. In the first Century, Pliny wrote that, ‘asparagus, of all the plants of the garden, receives the most praiseworthy care’. Its botanical species name, ‘officinalis’, indicates its recognition as an official therapeutic herb. The herb has been highly valued and prescribed to stimulate and strengthen kidney function. Eating fresh spears, or spears juiced, provides a strong diuretic action. This helps to clean and revitalize kidneys, bladder and relieve edema, especially arising from congestion around the heart. The effectiveness of this action may be experienced in strong odour and colour of urine, which is the body’s metabolism, speeding up the excretion of wastes. This action is also found helpful for people with painful, swollen joints and gout as the herb helps to dissolve uric acid deposits, and cholesterol build-up in blood vessels. Asparagus has long been considered an aphrodisiac in many different cultures, and there is some scientific truth behind this belief, as asparagus contains a compound, known to stimulate the production of sex hormones.

Asparagus is very alkalising to the body. Dr. Theodore Baroody, in his most informative book, ‘Alkalise or die’ says, “Asparagus is a very powerful acid reducer, and a known therapy for cancer. Its high ammonia content literally plummets one into alkalinity in a short period of time”.
Other uses have included:

sleeplessness, female hormone balance and to assist the reproductive system, to promote fertility, relieve menstrual discomfort and to increase breast milk for nursing mothers. It is used for respiratory diseases and for strengthening the lungs. Also for tuberculosis, AIDS, chronic fatigue, back pain, sports burnout, arthritis, rheumatism, gout, sciatica, coughs, to strengthen bones and marrow, hemorrhaging, stomach pains, kidney stones, cramps, convulsions, gall and liver ailments, to assist with weight loss, stress and nervous tension, intestinal worms, jaundice, skin diseases and to brighten vision. An old herbal recipe suggests macerating asparagus in white wine, then use as a massage liniment to rub into thighs and back for sciatica. Scientific research has found that asparagus contains a substance that can break up oxalate crystals. Asparagus, being a good source of fibre, is a useful bowel brush with a laxative action that stimulates lazy bowels.

Several years ago, I had a man seeking asparagus for a friend who had cancer. He gave me a photocopied copy of an article, entitled, ‘Asparagus for cancer’ printed in Cancer News Journal, December 1979. I will share it here, just as it was shared with me:

“I am a biochemist, and have specialised in the relation of diet to health for over 50 years. Several years ago, I learned of the discovery of Richard R. Vensal, D.D.S. that asparagus might cure cancer. Since then, I have worked with him on his project, and we have accumulated a number of favourable case histories.

Here are a few examples. Case No. 1, man with an almost hopeless case of Hodgkin’s disease (cancer of the lymph glands) who was completely incapacitated. Within 1 year of starting the asparagus therapy, his doctors were unable to detect any signs of cancer, and he was back on a schedule of strenuous exercise.

Case No. 2, a successful businessman 68 years old who suffered from cancer of the bladder for 16 years. After years of medical treatments, including radiation without improvement, he went on asparagus. Within 3 months, examinations revealed that his bladder tumour had disappeared and that his kidneys were normal.

Case No. 3, a man who had lung cancer. On March 5th 1971 he was put on the operating table where they found lung cancer so widely spread that it was inoperable. The surgeon sewed him up and declared his case hopeless. On April 5th he heard about the asparagus therapy and immediately started taking it. By August, x-ray pictures revealed that all signs of the cancer had disappeared. He is back at his regular business routine. Case

No. 4, a woman who was troubled for a number of years with skin cancer. She finally developed different skin cancers which were diagnosed by a skin specialist as advanced. Within 3 months after starting on asparagus, her skin specialist said that her skin looked fine and no more skin lesions. This woman reported that the asparagus therapy also cured her kidney disease, which started in 1949. She had over 10 operations for kidney stones, and was receiving government disability payments for an inoperable, terminal, kidney condition. She attributes the cure of this kidney trouble entirely to the asparagus. I was not surprised at this result, as ‘The elements of materia medica’, edited in 1854 by a Professor at the University of Pennsylvania, stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on the power of asparagus in dissolving stones. We would have other case histories but the medical establishment has interfered with our obtaining some of the records. I am therefore appealing to readers to spread this good news and help us to gather a large number of case histories that will overwhelm the medical skeptics about this unbelievably simple and natural remedy.

For the treatment, asparagus should be cooked before using, and therefore canned asparagus is just as good as fresh. I have corresponded with the two leading canners of asparagus, Giant Giant and Stokely, and I am satisfied that these brands contain no pesticides or preservatives. Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator. Give the patient 4 full tablesp. twice daily, morning and evening. Patients usually show some improvement in from 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases.

As a biochemist I am convinced of the old saying that ‘what cures can prevent’. Based on this theory, my wife and I have been using asparagus puree as a beverage with our meals. We take 2 tablesp. diluted in water to suit our taste with breakfast and with dinner. I take mine hot and my wife prefers hers cold. For years we have made it a practice to have blood surveys taken as part of our regular checkups. The last blood survey, taken by a medical doctor who specialises in the nutritional approach to health, showed substantial improvements in all categories over the last one, and we can attribute these improvements to nothing but the asparagus drink. As a biochemist, I have made an extensive study of all aspects of cancer, and all of the proposed cures. As a result, I am convinced that asparagus fits in better with the latest theories about cancer. Asparagus contains a good supply of protein called histones, which are believed to be active in controlling cell growth. For that reason, I believe asparagus can be said to contain a substance that I call cell growth normaliser. That accounts for its action on cancer and in acting as a general body tonic. In any event, regardless of theory, asparagus used as we suggest, is a harmless substance. The FDA cannot prevent you from using it and it may do you much good.” It has been reported by the US National Cancer Institute, that asparagus is the highest tested food containing glutathione, which is considered one of the body’s most potent anticarcinogens and antioxidants.

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http://www.herbsarespecial.com.au/free-herb-information/fennel.html

FENNEL

Sweet Fennel, Wild Fennel, Carosella, Marathon, Meeting Seeds, Funcho, Fenkel

Foeniculum vulgare syn. F.officinale F. Apiaceae
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Medicinal Uses
... ... see How can I use HERBS in my daily life? for full text.

Hildegard of Bingen, a herbal writer of the 12th Century, said fennel was a herb for strengthening the eyes, brain, hearing and heart, and that eating fennel made one happy. Fennel’s power of restoring sight was well known to the poet Longfellow, and he wrote, ‘above the lower plants it towers, the fennel with it’s yellow flowers, and in an earlier age than ours, was gifted with the wondrous powers, lost vision to restore’. Dr Edward Shook highly honoured fennel, and in his ‘Advanced treatise on herbology’ wrote how fennel was taken ‘to correct squinting, applied fairly hot to the eye that is affected or turned, more so than the other eye’. Another herbal writer went on to say the virtues of fennel ‘enabled the eye to see with clarity the beauty of nature’. For tired or inflamed eyes, boil a handful of leaves in 2 cups of water for 15 minutes. The decoction was soaked in lint and the lint placed over the eyelids for 5 minutes, or the decoction used as an eye bath.
Fennel Flowers

Fennel

Fennel has been called the pearl of aphrodisiacs, and more recently, a popular British concoction of fennel seeds, licorice root and water was named the tonic for happy lovers. Fennel has featured for benefits to the lungs, liver, pancreas, spleen, kidneys, and to help dissolve stones. The herb increases gastric secretions, which has a beneficial action on digestion, and helps to regulate intestinal flora. It was traditionally used for: indigestion, gas, hiccups, colic, cramps, nausea, vomiting, excessive stomach acidity, sweetening the breath, gum disorders, diarrhea, increase peristalsis of the stomach and intestines, constipation, colon disorders, blood disorders and anemia, fatigue, lethargy and depression, giddiness of the head, frenzy, epilepsy, earache and toothache, kidney and bladder infections, bedwetting, difficult or burning urination, gout, rheumatism, aching joints, hoarseness, sinus, congestion, expel mucus, coughs, sore throats, bronchitis, shortness of breath, emphysema, recovery from strokes, convulsion, nervous disorders, headaches and migraines, sciatica, relieve period pain and morning sickness, hernia, pain in testes, intestinal worms, and to make the taste of yucky medicines more palatable.

For a herbal blood cleanser, mix equal quantities of crushed fennel seeds, ginger powder, dried catnip and peppermint. Drink as a tea made with 1/2 teasp. of the mixed herbs taken half an hour before meals, or taken encapsulated in two 00 size geletin capsules. This old recipe was valued as a herbal detox and for aiding the liver and gall bladder. Apply bruised leaves of fennel as a poultice to glandular swellings. An Arabian tradition used fennel as a poultice to break down old and hard tumours. Fennel has been used by cancer patients to counteract the unpleasant side effects of radiation and chemotherapy.

A formula for cleaning the liver was a tea combining 1 heaped teasp. dandelion root and fennel seed, and 5-6 slivers of green ginger or a pinch of ginger powder and 3 cups of boiling water, steeping for 5 minutes and strained, with 3 cups drunk a day. Use fennel for jaundice, hepatitis and other liver disorders. Fennel is said to restore damaged liver cells. For clammy skin, drink freely, a tea made with 1 teasp. of fennel seed or 2 teasp. of finely chopped fresh leaves to 1 cup of water. Fennel tea is used for inflammation of the uterus and vagina. Fennel seeds and oil are used as an oestrogen source to regulate menstruation, and relieve discomforts of menopause.

Fennel was traditionally known as the slimming herb as it has a stimulating effect on the metabolism. Chew seeds as a snack for hunger pangs, to depress the appetite and desire for sweets, chocolates and rich cakes. Eat the leaves, stems and seeds, or make a leaf or seed tea for weight loss. Fennel helps the liver and pancreas in the metabolism of fats and sugars. Also, it has been said, fennel helps to dissolve fat deposits of the body. One problem with the accumulation of fat in the body is that it must be mobilised into the blood steam before it can be burnt as energy. Anything which assists this process (which fennel is credited for) will help with weight loss, provided attention is also paid to factors of overall diet and exercise. Fennel as a diuretic herb, increases the expulsion of urine or a build up of fluid retention in the body. Fat cells store a lot of water and as the fat is broken down, this water is released and can pass from the body. Fennel can help with this process, particularly in the early stages of a weight loss program. Eat fennel regularly, preparing it like a vegetable, as it is low in calories. In the Middle Ages fennel seed was chewed during fasting days, as it was said to dull the appetite. A friend told me how she eats fennel seed whenever she has a craving for something sweet. Diabetes had affected many members of her family, and snacking on fennel was her practical way of cutting back on sugar-laden foods, and staying healthy.
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