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The Wisconsin Herbalist

November 2016

Issue 23

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From The Wisconsin Herbalist:

Happy Holidays from The Wisconsin Herbalist however you celebrate

the coming month!

Our next issue will be out mid-February. If you have anything you’d

like to contribute – please have it in by 1 February.

The opinions of the writers are not necessarily those of The Wisconsin Herbalist.

The Wisconsin Herbalist does not recommend or endorse any diagnosis or treatments with any botanical or pharmaceutical substances. When plants are used as medicine, they become medicine with all the same effects as pharmaceuticals. Any medicine, botanical or pharmaceutical should only be used under the guidance of your trusted health care professional. We believe that each person bears full responsibility for his or her own well-being and health. We strive to correctly site all sources of information contained within.

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Contents

Cinnamon Cori Letter 4

Wintry Woods Crossword Puzzle Tina Sams 6

The Labyrinth – A Journey in Prayer Jennifer Jordan PhD 7

Herbal Triva NEWHSA 10

Kids and Herbs Tracy Albrecht 11

George Washington’s Eggnog recipe 16

Herbs and Spirituality Morgan Campbell 17

Cranberry – Herb of the Quarter Jackie Johnson ND 25

Aurora’s Apothecary – New Appleton Location

NEWHSA 31

Flavors of the Season Jackie Johnson 32

Wintry Woods Answers Tina Sams 38

Triva Answers NEWHSA 38

Holistic Look at Tinnitus Micah Moran 39

For the Cooks Among Us Patty Bellin 42

Enjoy the rest of your Winter!

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Cinnamon by Cori Letter

Northeast Wisconsin Herb Society

Cinnamon we think of as something we use to add to a cookie recipe or cinnamon toast, use for flavoring, etc. I always thought there was just one kind of cinnamon, the one you would buy in the spice aisle at your local grocery store. Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months which in Wisconsin is just around the corner…. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. The term cinnamon also refers to its mid brown color. Cinnamon verum is considered to be the true cinnamon. Most cinnamon in international commerce is derived from related species which is also referred to as cassia.

A bit of history is that at one time cinnamon was more valuable than gold. Cinnamon is one of the oldest spices known. It was mentioned in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also as an embalming agent. It was so highly treasured that it was considered more precious than gold. Around this time, cinnamon also received much attention in China, which is reflected in its mention in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C.

Cinnamon's popularity continued throughout history. It became one of the most relied upon spices in Medieval Europe. Due to its demand, cinnamon became one of the first commodities traded regularly between the Near East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia is mainly produced in China, Vietnam and Indonesia.

Cinnamon was imported to Egypt as early as 2000 BCE, but those who

report it had come from China confuse it with cassia. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs

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and even for a god; a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers. The Greeks used kásia or malabathron to flavor wine, together with absinth wormwood (Artemisia absinthium).

Health benefits derived from cinnamon are many. It can help with Type 2 Diabetes in that it curbs blood sugar by lowering insulin resistance. It has antifungal, antibacterial, anticarcinogenic, anti-inflammatory and even antiviral properties.

It has also been studied that it may help with treating Alzheimer’s and

Parkinson’s disease. Cinnamon contains Cinnamaldehyde which is the source of the antifungal and antibacterial properties that make cinnamon important to your diet. Cinnamon’s high concentration of antioxidants can help protect the body from damage from free radicals and reduce inflammation, reducing risk of cancer and other diseases.

Uses for cinnamon can be adding a small pinch to coffee or tea or to

anything savory. It can be toxic in high doses. Once you’ve found the true Ceylon cinnamon, the recommended dosage, according to the U.S. Department of Health, is up to 6 grams daily for 6 weeks or fewer.

Sources: www.organicauthority.com/health/11-health-benefits-of-cinnamon.htm https://en.wikipedia.org/wiki/Cinnamon

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Thanks to Tina Sams, Editor of The Essential Herbal Magazine! www.essentialherbal.com

Wintry Woods

by Tina Sams, EssentialHerbal.com

2. originally Posset, made with milk, ale, and eggs4. slow growing shrub often used in knot gardens5. circular shape symbolizes eternity or immortality8. coating of berries is a fragrant wax

10. traditional doorstop cake12. winter solstice in pagan Rome16. warming and delicious in tea, red hots, and

buns17. burn plant19. unopened flower bud, spice is used with ham20. end of Gregorian calendar year21. stigmata of crocus sativus22. cinders from this fire were said to protect the

house from lightning and malevolent powers

1. one gift, resin often used in tooth and gumpreparations

2. sweetened tincture3. cone bearing6. ground leaves make gumbo file7. German, meaning fir tree9. to gather

11. first artificial trees were made from these,twisted in wire to resemble pine trees

13. high octane mulled blend of wines, brandy, andspices

14. parasitic plant beneath which we smooch15. used in oil for ear infection18. tasty drinking vinegar

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The Labyrinth: A Journey in Prayer By Jennifer J. Jordan, Ph.D.

Northeast Wisconsin Herb Society

This year was the first time I have ever seen a labyrinth up close. I have heard of them, but did not think any existed in Northeastern Wisconsin. I was proven wrong. In a conversation with my dad, I found out that there was a huge labyrinth on the grounds of St. Norbert Abbey. Before we explore the labyrinth at St. Norbert Abbey, let’s chat a bit about what labyrinths are. The labyrinth is a very ancient tool for journey and spiritual renewal consisting of a series of complex patterns of pathways which leads from a beginning point to a center. The earliest examples were constructed outdoors as a playground for children and as a test of skill for soldiers on horseback. In the middle ages, labyrinths were symbolized by the church to represent the complexities of faith, life, and philosophy. Walking a cathedral labyrinth was considered a substitute for going on a pilgrimage to Jerusalem as not everyone could make the journey. When walking the labyrinth, one develops an integration between mind and body; a time to surrender to the sacred and to briefly leave the chaos and noise of the world behind and journey with an open heart and an open mind. While walking the labyrinth, you may find the journey helps you to find creative insight, healing, and inner peace. Stages of Your Journey into the Labyrinth Follow the three simple stages below to make the most out of your journey:

1. Before you enter the labyrinth, just let go of the negative thoughts or

feeling you may be carrying with you. This is an opportunity to let go of

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your concerns and details and offer your intercessions to the Creator.

Once you enter the labyrinth, walk at your own pace with an open heart

and a clear mindset.

2. Once you enter the labyrinth, you may feel a sense of peace. Make sure

to be silent while walking the labyrinth as this is a time for reflection and

meditation. Once you reach the center of the labyrinth, stand or sit

quietly and open your mind if you wish to receive guidance from the

Creator.

3. When leaving the labyrinth, offer your praise and thanksgiving to the

Creator. This is the stage of integration, the time when what you

received in prayer on your journey replaces that which you offered as

you journeyed in. You may feel strengthened and renewed.

Guidelines for the Journey There are a few simple guidelines to follow when you journey to your local labyrinth:

1. Choose your own pace that is

comfortable for you.

2. When meeting others in the

labyrinth, simply pass them or

allow them to pass you.

3. Your experience will be

different each time you walk the labyrinth.

4. Honor silence as you journey. There is no need to verbally acknowledge

others.

5. When entering the labyrinth, give the person ahead of you a full minute

start.

Now, let’s chat a bit about the labyrinth at St. Norbert Abbey. St. Norbert Abbey is located at 1016 North Broadway in De Pere, Wisconsin. St. Norbert

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Abbey is home to the Norbertine Order of the Catholic Church. The labyrinth is located just in front of the Center for Spirituality with free parking. There is a stone pathway leading to the labyrinth.

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HERBAL TRIVIA QUIZ

1. Called the Queen of spices, it is the 3rd most expensive spice after saffron

and vanilla. 2. In the upcoming flu season, make your syrup with only the berries from

the nigra or Canadensis. 3. Prometheus brought fire to man in the stalk of this plant. 4. The Herb of the Year for 2017. 5. Accepted for payment of taxes in Egypt and Palestine in biblical times. 6. Called the “white man’s footprint’, this is an excellent ‘drawing herb’. 7. The Latin name for this plant means ‘to be saved” or “salvation”. 8. This plant’s stem has a fine row of hair running vertically up the stem. But

at each leaf set, the row of hairs switches sides. 9. Our ancestors put these flowers out at Solstice to entice the sun back. 10. This group of plants stimulates the flow of bile from the liver.

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Kids and Herbs Tracy Albrecht

Northeast Wisconsin Herb Society

Children learn from what they see. We need to set an example of truth and action.

- Howard Rainer, Taos Pueblo-Creek (2012) Technology is great! Technology is useful! Technology has evolved enormous steps from when I was a kid. However when I was a kid my parents had to call us in at night and fight with us to come inside. My parents never had to kick us out of the house. We were always out playing with our neighborhood buddies. Nowadays as you drive through neighborhoods it's sometimes hard to find children playing outside in the yards. When I talk with my Kindergarten class there is the majority who tell me they watched tv or played on their XBox all weekend. It's something that makes me very sad and concerned as an educator, parent and community member. While our ancestors were so thoroughly connected to the environment we are raising children who are increasingly disconnected each generation. These will be our future decision makers, our future citizens impacting our environment. We need to balance our electronics with our environment. Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. - Chief Seattle, Duwamish (1780-1866) There has been legislation introduced since 2008, No Child Left Inside. This bill was aimed at encouraging and providing funding for environmental education including enhancing environmental literacy for K-12. It addressed the concerns of children's disconnect with nature.

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In Wisconsin all teachers going through teaching certification must have a class in environmental education to help them teach this concept in the classroom. Wisconsin has been a leader in integrating environmental education into the curriculum. We have been lucky enough to have well known people championing for the environment right here in Wisconsin such as John Muir, Aldo Leopold and Gaylord Nelson. The school district I work for is very lucky to have almost 20 acres behind the school that we can use in our teaching. I have worked with a group of teachers to develop and implement activities out in the school forest. It's very uplifting to see the excitement the kids have when we do go into the woods.( At the elementary level, it takes quite a few visits before they will walk out there somewhat quietly but it does happen. ) My favorite activity to do with them is to go out in spring with watercolors and have them find a quiet space of their own and paint whatever is right in front of them. It is so quiet during this time you wouldn't even know they were there! They are so excited to paint and talk about what they saw during this time. I hope its activities like this that will influence them as they grow. This is one small thing I can offer my school kids. At home I have always tried to teach and learn with my own children whenever we were outside. I feel very strongly that this place where we live will provide for us if it is respected and understood. It's the balance of nature. We wouldn't be able to live without our plants. Plants provide the oxygen we breathe. Plants are constantly providing an ever changing scenery! (Sometimes our lives move too quickly and get too busy that we don't see the subtle changes). Plants gives us our food. Plants give us medicines. My kids have always had their own place to plant and grow whatever they choose in the garden. Together we pick out our plants or seeds and work together to plant them. We walk around our property and identify the wide variety of plants and talk about what they have been used for in the past as well as present along with if there's something we can make with the different parts that would help us.

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Plantain was one of the first plants they were taught to identify. And, actually, it wasn't a direct lesson-it came from need! Anytime someone gets stung by a bee there are calls going out to find the plantain to put on the sting. It actually is quite comical at times. More than once I have seen them in action helping someone else out with locating plantain after they were stung. I usually follow and back them up with the explanation that plantain will take away the pain and redness of the sting. Another herb that they learned early on was yarrow and mullein. To help reinforce the plants we talk about I try to engage them in some of the following activities which makes it even more fun for them. Make a Natural Toothbrush Pick a twig from the branch of a non-poisonous tree. If you are not sure and want to be absolutely positive, some twigs can be purchased at the health food store. Chew on the end of the twig until it starts to separate.You can rub it around your teeth and on your gums (tree twigs are filled with substances that strengthen our gums and protect them from infection) Make Your Own Root Beer Simmer 1 teaspoon sarsaparilla in 1 ½ cups water covered for 15 minutes. Add 2 teaspoons anise seeds and ¼ teaspoon cinnamon (bark if you have it but can use powdered too) Steep covered 10 minutes. Strain. Add ¼ cup carbonated water. Cool and drink

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Make Your Own Salve Combine 1 ½ ounces dried or powdered herbs or you can use 3 ounces fresh herbs with 1 cup olive oil or sesame oil in a pan or crock pot. Simmer over low heat for 20 minutes. Melt ½ ounce beeswax carefully in another pan and pour into the herbal mixture. Add 1/8 teaspoon vitamin E oil. This will help preserve the oil. You may have to adjust the beeswax or oil to get the consistency you want. Pour the oil in a small jar or tin and cover tightly. Elderberry Syrup 1 cup fresh or ½ cup dried elderberries 1-2 teaspoons of whole cloves (if you are using ground cloves use less) 1-3 teaspoons cinnamon chips (if you are using ground cinnamon use less) 1 inch fresh ginger root, chopped (1-2 tsp powdered ginger) 1 orange peel ¾ cup raw unprocessed sugar or honey 3 cups water Simmer the elderberries and spices in 3 cups of water. Mash the berries with the water and spices and cook at a low boil for about a ½ hour or until the liquid reduces by one-half. Strain the mixture with a fine mesh strainer (make sure to get all the seeds out, which can be somewhat irritating to the digestive tract) and return the liquid to the pot and add the sugar or honey. Heat until the sugar or honey just melts.

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Then bottle, label and refrigerate your new syrup. It will keep in the refrigerator for about three months. Take two to three teaspoons for adults and 1 teaspoon for children (ages 2 and up) 3 to 5 times a week during flu season. If you do happen to get sick with a bout of the flu take the same dosage about four times per day. Only the black/purple elderberries (Sambucus nigra or canadensis) should be used as the red ones are toxic. Elderberries are generally considered to be quite safe though they can be drying and irritating for folks suffering from migraines. If you have a reaction, stop taking it immediately. I really enjoy this continual learning that comes from the outdoors and find it so worthy to continue sharing particularly with children.

Treat the earth well. It was not given to you by your parents, It was loaned to you by your children. We do not inherit the Earth from our Ancestors, We borrow it from our Children. Ancient Indian Proverb

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George Washington’s Eggnog

Adapted from a recipe from Mount Vernon

2 cups brandy 1 cup rye whiskey 1 cup dark Jamaica rum 1/2 cup cream sherry 10 large eggs 3/4 cup sugar 1 quart milk 1 quart heavy cream 1 teaspoon ground nutmeg (fresh is best) 2 cinnamon sticks Mix liquors first in a separate bowl. Separate yolks and whites into two other large mixing bowls. Beat egg yolks while adding sugar until the mix turns light yellow.

Add liquor slowly to egg yolk mixture and continuing to beat - it will turn brown until it is well mixed.

Add milk and cream simultaneously, slowly beating the mixture. Set aside. Beat the egg whites until stiff and then slowly fold them into the alcohol mixture. Add the nutmeg and cinnamon sticks. Stir well. Put the misture into an airtight container and let it sit, undisturbed (no peaking) for several days either in the refrigerator or outside (if it less than 40 degrees.. The mixture will separate as it cures. This is what is supposed to happen. Just re-incorporate the mixture before serving cold.

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Herbs and Spirituality

Morgan Campbell

Recently I was party to a conversation about ‘why spirituality seems to come up when discussing herbalism” asked by a woman who was disappointed that it did. It was in the context of various traditional herbal medicine modalities. We more or less agreed, that yup it usually does and we felt badly for her that she didn’t understand the connection. Maybe she was one of those who believe herbs are merely botanical delivery systems… Why do most herbalists feel a connection? Some felt there had to be some type of information flow with a higher power when the first man with a stomach ache picked a ginger root, cleaned it off and chewed on it, and voila, his stomach felt better. Or when some guy with a headache, picked a stem from a willow tree, peeled it, boiled it and drank the liquid, and he felt better. Those are processes not easily “lucked” into! Could these be merely random acts by some ancient human that coincidently helped solve a physical problem a long time ago? We didn’t think so. Most of us felt that we had some sort of affinity for certain plants and those were apt to become our plant allies. We came to rely on them for more than the ‘books’ said they were to be used for. And guess what, they worked. Why would that be? How did we know to even try? In various forms of herbalism worldwide and among the ancients, careful deliberation was often used. Sometimes meditation, or ceremony, or a vision quest in a holy area gave man the answers he was seeking. Many healers learned from shamans or medicine people. These were spiritual actions not just read and test activities.

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I questioned several people about this by asking them to answer these questions, any way they wanted: “Do you think there is anything spiritual (identified in any way you consider the word spiritual applicable to you) in: 1. Gardening in general 2. Using Herbs 3. Picking herbal allies 4. In your relationship with nature” Here are some of the responses: Northeast Wisconsin Herb Society member: “Have you ever noticed that those persons who have a connection to the earth and their plants are those with the so called "green thumbs" and can grow anything and everything? Why does this happen to some and not others? Personally, I believe that its due to that spiritual connection that people have with Mother earth. The plants come from Mother as she is the bringer of life and the plants are her children. If a person disrespects mother earth, her children may not come to help you when you may need them the most. “I have been taught to respect Mother earth by only taking what you need and leaving what you do not need for others or to seed and re populate for next year. People are losing their connection with Mother earth as our lives have become so busy with material wants and needs. I am teaching my young daughter to respect the earth the best way I know how, through gardening and showing her how to make and use medicines, not for personal gain, but to share with others as my people have done for millennia.”

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Fox Valley Herb Society member: “I would see it as spiritual. I enjoy being outside, working in the garden, working with plants. I can't imagine not having plants around. It's calming. I talk to all of them. Thank them when I have to harvest some, apologize when I have to clear out some that have gotten out of control. When you are out in the garden, harvesting and working with herbs, you're connecting with the plant. The plant is more than its chemical compounds, it's a living being. I guess it boils down to how you view them. If they are 'just plants' rather than one of many other beings we share this planet with, then you might object to viewing herbalism as spiritual. I believe people who work with plants, rather than 'use' them would be more likely to view herbalism as a spiritual practice.” Northeast Wisconsin Herb Society member: “I believe that all things in nature are of value and it is up to us to figure out how they apply. “I believe God wants us to share our knowledge for the good of all. To take and use only what we need and that God created MORE than enough food, herbs and necessities for all.” From one of the founding members of the Northeast Wisconsin Unit of the Herb Society of America:

“Spiritual” doesn’t have to have anything to do with religion, if that was the criticism implied in the quoted conversation. My DK Oxford Illustrated Dictionary defines spirit as “vital, animating essence.” Certainly our response to herbs and gardening touches us through our senses, that which “vitalizes” and “animates” us.

In using herbs, as scents, medicinals, or culinary flavors, I feel that I am involved in something which not only gives me sensory pleasure but taps into a “connectedness.” I am part of the natural world. My care for the plants I plant,

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tend, and harvest returns pleasure and health, both physical and mental. My cultivation of herbs in easily accessed gardens has led also to foraging and discovery of a “wild” or natural pharmacopeia. My world has expanded and my place in it has been both enhanced and diminished…because I understand both my insignificance and my communal responsibility.

When I use herbs, I partake in history, travel, culture. I don’t consciously think of trade routes, Victorian England, and Methodist hymns…but a whiff of raspberry jam or cinnamon toast places me squarely in my grandmother’s kitchen, shelling peas and shaping baking powder biscuits, humming “I Come to the Garden Alone.”

None of these insights or generalizations occurs without thought and expression….and when I garden or when I harvest, I don’t use these words. I think, “The mint is taking over,” or “The tansy is determined to survive,” or “Maybe I should leave a few more milkweed plants for butterflies.” I think, “I wonder what happened to last year’s horehound,” or “Do I really need two large bunches of chives.” But if I consider the significance of those thoughts, then I am going to see that there is a past, present, and future to them, and that may lead to a sense of the spirit as opposed to physical matter.

If my delight in pushing seeds into the warm earth or the pleasure my senses experience in the touch and scent of rosemary and lemon balm are to be categorized as spiritual experiences, so be it. After all, if God exists, then life did begin in a garden.”

Longtime member of the Northeast Wisconsin Unit of the Herb Society of America:

I would say yes to all! Nature for me is totally connected to a Higher Power! I feel like these are gifts and I am so very grateful! That includes all - the birds, bees, flowers, etc....

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Herb Society of America Member at Large:

I have two cross-stitches a friend did for me years ago. They are hanging in my bedroom now. I know they are quotes, but not who wrote them. I think they capture that sense that there is indeed something spiritual in gardening; and say it better than I can:

“To grow a garden is to feed not just the body, but the soul.”

and the other:

“Kiss of the sun for pardon,

Song of the birds for mirth,

Your closer to God in a garden

Than any place else on earth”.

Eleanor Sinclair Rohde wrote the following which made me want to find those herbs and start my own herb garden. “How beautiful an old herb garden is, and how altogether lovable…the very name suggests rest and tranquility, a quiet enclosure full of sunlight, and delicious scents, and plants who’s peace is never disturbed.”

There is something about planting and watching those plants grow, enjoying their beauty and usefulness that connects one to nature as well as with all gardeners, past, present and future.

Herb Society of America member

Interesting thought to ponder. Generally I would say as beauty is in the eye of the beholder, so too would I say of an individual’s spiritualism. That would depend on the definition considered, of spiritual.

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In a religious spiritual sense – probably, depending on religions - in that our creator, whoever that may be – God, Mother Nature, Mother Earth Father Sky - is recognized in many religions as responsible for the creation of all creatures and living organisms. In a moral spiritual sense or in an ethical sense – in a respectful sense for nature and all that is around me, yes.

Wisconsin Unit of the Herb Society of America member

Gardening in general: Often I consider it meditative, and become so completely absorbed in what I am doing that I cannot hear others approach, even if they say my name. The saying that it is cheaper than a therapist fits me. I do talk to my plants, my spiders, my toads, butterflies, birds, and all the rest of my garden friends. I consider my yard their yard, ergo I am completely organic. Using Herbs: I know herbs are helpful plants, that chemically, and in many other ways, they can make our lives better. They also will help or hinder growth in other plants. I will put herbs in water on the stove to clean the air of impurities and negative energy. Picking herbal allies: I’m not sure I call them allies per se. I take garlic every day in pill form because I believe it keeps me illness free and unclogs arteries and veins. Smelling basil up close to my nostrils helps my heart. I grow loads of catnip (it volunteers to grow so well) and as good as it is for my cats, it helps calm me. In your relationship with nature: Nature is one of my three mothers. My maternal and my mother-in-law the other two. Both have passed. I speak to all three often, and request their help when weather issues come up. They have never failed me. Outside/Nature is my church and teacher.

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Founding Member of the Northeast Wisconsin Unit of the Herb Society of America:

I absolutely feel the hand of a higher power when dealing with all plants and medicinal herbs in particular when making medicines. All that beauty, and the chemicals the plant contain that aid humans, cannot be just a coincidence!

I think the intuitive guidance our ancestors had has long ago been bred out of most of us; but remains in some, just waiting for us to recognize and tap back into it. Is that a spiritual awakening? I don’t know; I do recognize that sometimes something just pops into my head when working in the garden or with an herb, and darned if it isn’t worthwhile.

I remember in my early herbal years, attending classes from some of our herbal elders and each of them would somehow weave the spiritual side of herbs into their talks. It took me a while, but when I finally had that forehead hitting moment, I ‘got’ it and began to really listen and learn how intertwined we with the plant kingdom. Rather humbling to realize they could live quite well without us, but we would perish without them!

Yes, true herbalists are spiritual beings and ‘remember’ the ancient knowledge in their souls, if not always in their minds.”

Herbalist and Kindergarten teacher

Working with plants-cutting, seeding, growing, using them-is about harmony and balance. We are dependent upon plants for our survival-that's pretty spiritual to me. The energy that surrounds us and runs through us effects those around us including the plants we tend. I believe they give back in the same way. Respect and attention need to be given to them. Nowadays-our lifestyles and pace of life have removed us from the earth and it's imperative importance to us.

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Northeast Wisconsin Unit of the Herb Society of America

I guess it depends what I’m doing, I suppose. I always feel a certain connection to the plants. It's much stronger when I’m outdoors. I try to make time to just BE with my plants, observing and listening. It does feel a bit spiritual to me, since I’m learning from another living being, and am humbled to be in their presence. There times, tho, when I’m too hurried and don't focus like I should, or show the gratitude that i should, and i always leave the moment feeling a bit off and unfulfilled. I try to see everything as connected, and feel the plant i am with when I’m working with it. Picking a plant ally is definitely a bit spiritual. You are being invited to learn and be guided by a plant. To approach this without reverence and humility seems wrong. There is so much to learn from your ally. Recently I’ve allied with mullein, and what i’s learning and experiencing is blowing my mind. Northeast Wisconsin Herb Society Gardening in general is my spiritual relation with nature. It is my place to relax and enjoy the outdoors (or indoors), and it calms me. All individuals are unique. One ma just want to learn about herbs and what health benefit they provide. Others, enjoy learning of the spiritual properties that herbs can provide.

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Herb of the Quarter:

Cranberry

Jackie Johnson ND

Northeast Wisconsin Herb Society

Latin Name : Vaccinium macrocapron

Common Names: American cranberry

Name from : Flowers look like the neck and head of a crane

Or cranes descend on cranberry bogs when the

crop is ripe.

Growing

Conditions : Cranberry is a perennial low growing

(6 – 8 inches tall) found in very moist or boggy soil.

Soil is acidic with a pH of 4-4.5. It likes peat and poor

soil. Cranberries have become a cultivated crop and

the man-made bogs are flooded in the winter.

Family: Ericaceae (same as blueberries, billberries and

huckleberries.

Native: North America and Eastern Canada

South to Tennessee and west to the Great Lakes

region.

They escaped their native habitat and are also found in

the Pacific northwest.

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Looks like: Small evergreen shrub that has pink, purple or white flowers in

the spring and bright red fruit in the fall. Leathery leaves about 1/2” long. The

flowers hang like bells.

Propagation: Roots at runner nodes.

Seeds need three months of cold stratification and

should be sown in late winter.

Cultivated plants take about five years to bear fruit.

Plants in the wild can bear fruit for up to 60 – 100 years!

Once it’s found its home, it does not like to be transplanted.

Parts to Use: Berries – the redder they are the stronger they are

Harvesting: 98% of the world’s supply is from the U.S. and Canada

Cranberries rank 40th in U.S. crops.

More than 400 million pounds are harvested annually.

When ripe, the berries float to the top and are either

harvested by hand (as in the past) or my mechanical rakes.

Photo by Jackie Johnson

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Myths, Legends, History and Tidbits:

New England sailors found that eating cranberries prevented

scurvy (a Vitamin C deficiency).

Important food of Native Americans. Some tribes would

add the berries to honey.

An ingredient in pemmican (a Native American high energy

and nutritious superfood made with dried meat and berries).

Pilgrim said to use it as a food in 1621.

During the Civil War, Ulysses Grant had to have cranberries

as part of their Thanksgiving dinner around 1864 at

Petersburg.

Symbolizes “earth’s abundance”

Historical Medicinal Uses:

Indigestion, lung issues and kidney problems.

Especially used for UTIs.

Believed to be a mild urine acidifier which may

inhibit E coli’s attachment to the urinary tract –

which is beneficial for UTI’s. (The connection was

first researched in the mid 1800’s by German

researchers) The E coli passes right on thru and is

eliminated.

Culinary Uses: Eaten for taste long before it was known as a healing plant.

Now used extensively in baking and cooking. Dried craisens have become

popular. Juices are commonly found on grocery store shelves. Cranberry

jellies, pies and breads. Common ingredient to Wassail.

Can be frozen.

Other uses/Research:

May help to lower LDL cholesterol.

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May help with stomach ulcers caused by bacteria.

Research into the anthocyanidins and their use in cataracts.

Kidney stones – cranberry extract may reduce the levels of calcium in some

folks, especially those with a history of kidney stone.

Incontinence – looking at cranberry juice to help lessen urine odor making it

helpful for those with incontinence.

Anthocyanosides in cranberries are being looked at as a preventative for

degenerate diseases, heart disease and strokes. Watch for updates.

Billberry (a cranberry cousin) has been researched with some success for

macular degeneration. Cranberries are not being look at for the same since

they have similar nutrients.

In Italy, cranberries are being looked at for cataracts.

How used:

Tea: 1 cup water to 1 oz cranberry. Bring to a boil, reduce heat and simmer

covered for about 30 minutes. Add honey to sweeten. OR you can add a

cinnamon stick, clove (or two), lemon and/or orange juice. Steep (on low) for

one more hour. Can be used hot or cold. Keeps in refrigerator for a few days.

Extracts, tinctures, elixirs, tablets.

Historically used in poultice form for cuts and

wounds.

Properties: Astringent, antioxidant, mucilaginous,

bitter.

Other:

While 5 -7 million barrels of cranberries are harvested

annually, growers are finding it more difficult to keep up with the needs!

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Recipes:

Cranberry Cordial (Adapted from Cordially Yours by the Wisconsin Unit of the

Herb Society of America)

2 cups coarsely crushed cranberries

2 cups sugar (white or brown)

Zest of one orange

2 allspice

2 cups vodka, gin or rum (Captain Morgan’s 100 proof spiced rum is great)

Combine all ingredient an store in a jar in a cool place for at least a month.

Strain (a couple times until the liquid is clear) and rebottle into sterilized

bottles. It gets even better if you let it sit another couple months.

Cranberry Relish (From Herbalpedia)

2 cups cranberries

1 orange

1 cup pineapple

1 cup cleaned rose hips

½ cup walnuts (optional)

½ cup honey

2 T fresh lemon juice

In a food grinder, coarsely grind cranberries, orange, pineapple, rose hips and

walnuts. Add honey and lemon juice. Mix well. Let stand 24 hours to blend

the flavors.

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Fermented Cranberries (Adapted from www.growforagecookferment.com)

Raw cranberries – very coarsely chopped Ginger slices Cinnamon stick Juice and zest from one orange Honey Fill a jar with the chopped cranberries, 4 or 5 quarter sized ginger slices, 1 or 2 cinnamon sticks to about an inch from the top. Add the orange juice and zest. Fill the rest with honey and help it to fill completely with a knife. Cover the jar and roll it around to make sure everything is well covered. Add more if you need to. Keep the lid loose, not tight. Every couple of days, tighten the lid and turn it over and over and then retighten. Soon you will start to see bubbles forming and the honey will turn a red color. It will be get more runny. The cranberries will start to lose of their tartness and will wrinkle. This can be done in a few weeks. You can eat them as is or use them in cranberries sauces.

Planhigion Herbal Learning Center Highway 55 between Seymour & Freedom

Planhigion offers holistic classes, herb classes, and Reiki & Chakra classes and Reiki Shares. Check our webpage for the list of classes and workshops. Like us on Facebook for additional class updates, herbal trivia and information. For more information email scentedgardens@msn.com

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Aurora’s Apothecary Herb Shop New Location – In Appleton

Melissa Adlebush has opened a new store in Appleton to make it more convenient for her Valley customers. The location is 1218 South Madison Street, Appleton Wisconsin. They will have the same wonderful products as in the Morrison location - handmade herbal products for healing the body and spirit. Teas, tinctures, salves, soaps, incense, crystals, leather journals and much more! There is a large classroom at the Appleton location too – so watch for classes on a variety of subjects by many different instructors! For more information, find them on FaceBook! Here’s a $2 coupon for Friday and Saturday shopping this week! Stop in a visit and see what classes are already scheduled.

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Flavors of the Season Jackie Johnson ND

Planhigion Herbal Learning Center

1st Appeared in The Essential Herbal 2013

As fall wanes, and we’re dreaming of satiated tummies full of Thanksgiving flavors….our taste buds turn to the Christmas season and its alluring tastes and smells. Most of the spices of the season are warm, which seem to help us ease into the season and the cooler (colder) temperatures. The most common spice of the season is the sweet, spicy and pungent Cinnamon. Who doesn’t have at least one favorite recipe that includes cinnamon? Is it cinnamon or cassia? Both belong to the same family but which is which? I was told once that cassia’s bark curls two ways and true cinnamon curls only one way. Cassia is more reddish, more aromatic, and more bitter, whereas true cinnamon is lighter in color and milder. Usually what we purchase in ground form is a mixture of them both. Once nearly as expensive as gold, much research is going on with cinnamon, so enjoy your treats, cuz it’s all good! Is cinnamon tea with honey really a hardship for anyone? Typically considered the second most valuable spice in the world (to saffron) is cardamom. Most people don’t use it much, but maybe this sweet, pungent and warming spice should be. In the ginger family, try substituting a teaspoon of cardamom in your cinnamon sugar. As with cinnamon, when cooking, it should be added early. Here’s an old family favorite my grandmother used to make. (If I’ve infringed on someone’s recipe, I apologize, but this is how it came handwritten about 30 years ago.)

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Spiced Seafoam 3 large egg whites 1 cup white sugar ½ t. cardamom ½ t cinnamon ¼ t cloves Beat the egg whites until stiff. Add the sugar a little at a time (while still beating). Then hand stir in the spices (which have already been mixed together). Drop in small pounds on a parchment covered baking sheet and put in an oven already at 250 degrees, for 90 minutes. Then turn off the oven and let them sit in there over night. Remove in the a.m. Cloves are yet another favorite – whether they’re in stuck in oranges or lemons or added to teas. It’s another warming pungent, spice that should be added early and sparingly in recipes. If it’s really too strong for you, snip off the tops and grind the “stem” for a milder version. All the spices so far are good for digestion and nausea; cloves can also help adult toothache pain (not kids) when smashed and placed around the tooth until you can get to the dentist. Fenugreek, relatively new to the popular spice circle around here, is one of the oldest of the cultivated spices. Good for gas, heartburn, inflammation and respiratory problems, watch for more medicinal research on this one too. As a tea it’s about 30% mucilage, it can act as a laxative. I use ground fenugreek with ground cinnamon in my oatmeal. If not buying ground, it should be lightly dry-fried before grinding to bring out the flavors. It was considered an aphrodisiac by the ancients, so plan ahead. If you make a syrup out of fenugreek, you might be surprised to find it tastes more like maple syrup than many of the maple syrups on the shelves! Coriander (the seed of cilantro) should be dry-toasted to release its flavor. Unlike the others, it should be added near the end of the cooking cycle. Like fenugreek , it was considered an aphrodisiac.

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Ginger is one of my favorites. It was once said that “every good quality is contained in ginger”. I like to start growing this in the early spring so I have my own available in winter. Just put a piece of the root (with an eye) in a pot. Don’t let it get frosted, but set it out in the summer (takes about 10-11 months). Each batch you grow from the last one is less strong than its predecessor but it’s easy and fun to grow. (I also slice ginger root into quarter size pieces and freeze it. When I don’t feel well, I’ll pull out a couple of ginger root pieces, a couple of frozen lemon slices and put them in a quart jar with hot water add honey and drink on it all day.) A Christmas staple, but gingerbread was also a favorite of General Lafayette after George Washington’s mother served it to him in 1784. Here an easy recipe adapted from several. Gingerbread 2 ¼ cups flour 1/3 cup sugar 1 cup black strap molasses ¾ cup hot water ½ cup shortening 1 egg 1 t soda 1 t cinnamon 1 t ginger ¾ t salt Blend all the above by hand for about 30 seconds and then with a mix (I don’t think they had mixers during the Civil War, but they do make life easier) for about 3 minutes. Pour into a greased and floured 9 x 9 pan, and bake at 325 degrees for about 50 minutes. I’ve found it comes out of the pan easier when it’s cool. (It’s cake-like.) Allspice is a single plant, but smells like a blend of others. We make Swedish Potato Sausage (from an old family recipe brought over hundreds of years ago) every Christmas, and the only flavorings included are salt, pepper and allspice.

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Allspice isn’t a favorite of mine so I omitted it one year, and it definitely wasn’t as good. (If you want the recipe, email me at scentedgardens@msn.com) A rather unique way to enjoy allspice: Rum Punch 8 – 10 allspice berries 2-3 cinnamon sticks 5-7 cups apple cider (or juice) 3 T dark rum (Malibu works too) 2-3 T brandy (I use Korbel) Heat the first 3 ingredients for at least an hour on low – then add alcohol (or not), simmer a bit and serve warm. Mulling spices are popular during winter. Recipes are as varied as those who throw them together and are dictated by taste preferences. Don’t be afraid to experiment. Favorite #1: Cinnamon sticks Orange peels (dried) Allspice Cloves Ginger Favorite #2 Cinnamon Allspice Orange and Lemon peels (dried) Nutmeg Star Anise (just 1 or 2) Cloves Ginger

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These can be mulled in apple cider or juice, or wine depending on your crowd. Most are served warm, but sometimes I mull in apple juice, cool, add cold orange juice and ginger ale. If you want a “Wassail” use a red or fruit wine in a crockpot and add some brown sugar, honey and maybe a little brandy. Sometimes I’ll put the cloves in a small orange or lemon and plunk them in the crockpot. Don’t cover the fruit with them, just a trail or two of them. All of these drinks make the house smell wonderful while heating them up. We usually serve them in a crockpot (that can be hidden in pretty Christmas fabric with greens and cinnamon sticks tied together around it). Another family favorite that does double duty as a house deodorizer is a fruit soup. There are all kinds of recipes for these, but I’ve found that anything goes – use what you have. Swedish Fruit Soup Start with 5 – 10 cups of water (depending on what you put in) Prunes Dried apricots Raisins Sliced orange Sliced lemon Sliced apple Sliced pear 1 or 2 cinnamon stick and a couple of cloves

(If you have a favorite spice, i.e. allspice, nutmeg – take some of the soup out and add a little and let it sit awhile to see if the added spice is something you like in the soup.)

Let this simmer for hours or until everything is blended. You can add a small amount of tapioca at the end if you like, but I’ve found it isn’t necessary. This can be served warm or cold. If you eat too much, you’ll find it’s a great ‘cleanser’.

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Chai mixes are popular during the holiday seasons. They’re warming, good for digestion and aside from making teas, I add the mixes I make up to scone recipes, apple pies etc. A basic chai recipe usually starts with a black tea and then adds cardamom, cinnamon, clove and black peppercorns (just a couple) to taste. Some people add coriander or nutmeg, or allspice. To sweeten sugar or honey can be used, but molasses is fantastic in chais. We also had some milk to mellow the whole thing (or half/half) A friend of mine makes the following one in bulk (I don’t know where she got the recipe): Instant Chai Tea 1 ½ cups instant tea powder 2 cups powdered non-dairy creamer ½ cup dry milk powder ¼ cup brown sugar 1 t ground ginger 1 t ground cinnamon 1 t ground cloves 1 t ground cardamom 1 t ground allspice 1 t vanilla powder. (This is expensive so we now substitute vanilla sugar – a couple of teaspoons) Mix the instant tea, creamer, milk powder and sugars in a food processor. Add all the spices and vanilla powder (or sugar). Process for 2 minutes or until quite fine. Store in an airtight container. Use 4 teaspoons in a mug and fill with hot water. I’ve had this available the last couple of year at Planhigion’s Open House and have copies of the recipe next to it for the taking. I’ve only touched on a few of the commonly used spices. Enjoy your season, and drink the spiced drinks knowing they’re healthy for you.

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Key for Wintry Woods Crossword Across Down 2. eggnog 1. myrrh 4. boxwood 2. elixir 5. wreaths 3. conifer 8. bayberry 6. sassafras 10. fruitcake 7. tannenbaum 12. Saturnalia 9. harvest 16. cinnamon 11. pig bristles 17. aloe 13. glogg 19. cloves 14. mistletoe 20. new years eve 15. mullein 21. saffron 18. shrub 22. yule log

Herbal Trivia Answers 1. Cardamom 2. Elder 3. Fennel 4. Cilantro/Coriander 5. Mint 6. Plantain 7. Sage (salvia) 8. Chickweed 9. Sunflower 10. Cholagogues

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Tinnitus – A Holistic Approach Micah Moran

Tinnitus, or ringing in the ears, seems to affect up to 20% of the population. It can be caused from a buildup of earwax, or damage to the ear caused by loud noises (common in veterans), some medication, hypertension, food allergies/sensitivities, whiplash, concussions or skull fractures, but age can also be a contributing factor. The damage causes the brain not to receive or to translate signals received and fills in those blanks with a ringing or humming. If you have tinnitus, you should try to determine if you have a trigger. Common triggers include:

Salt Alcohol Lack of good sleep Caffeine Tobacco

If it’s caused by food sensitivities, watch for the symptoms to begin after eating certain foods. If your tinnitus is debilitating, consult your health care professional. But there are also things you can try at home: Diet and Nutrition: Eating a nutritional diet and avoid processed foods, caffeine and alcohol. Nicotine may hinder circulation and causing the problem to worsen. Check with your health care professional about your levels of magnesium, Vitamin B12 or a B complex and supplement as recommended. Increasing your intake of dark green vegetables (Swiss chard, kale, spinach, etc), squash, figs, Omega 3 fish (salmon, sardines and mackerel), whole grains, chia seeds (full of magnesium) and legumes might be beneficial.

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Some people have had luck using COQ10 or gingko. If you are on prescription drugs, check with your health care professional for contraindications. Some people with tinnitus have found that stress exacerbates the problem. The B vitamins can help with this as well as chamomile, Tulsi, skullcap, oatstraw, are fairly common and obtainable in tea form. Monarda (Bee Balm) tea may also be helpful. Good sleep is important. The room should be dark and quiet and on the cool side. Turn off all screens at least an hour before you go to bed. If you suffer from insomnia, or even find it difficult to fall asleep, look into breathing exercises. A simple one is to slowly inhale to the count of four, hold for the count of four, exhale to the count of four and hold to the count of four. Repeat this until you feel yourself relaxing. Meditation has been used worldwide for thousands of years for a good reason, it helps the body and the mind. Don’t worry about the mind clutter, just keep concentrating on your breath, and when you wander, just come back to your breath. Aromatherapy to help you relax is a simple alternative. Lavender is the most used essential oil in the world. Be sure to use 100% essential oils; some may be fragrance oils and made with chemicals that will not help the situation. If you have access to acupuncture, it seems to help with tinnitus. If you don’t like needles, consult with an acupressurist to learn the points where you can apply pressure to get some relief. It’s not quite as good as acupuncture, but more readily available since you can do it to yourself. Removing any buildup of earwax which may aggravate the problem might be a good place to start. This may require a health care professional’s help. But there are some over the counter aids to help loosen the wax and make it easier to remove. White noise in a room is helpful to some – you could try this if it doesn’t bother you.

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Reflexology may offer some relief if it is available in your area. You can try doing it to yourself, just find an instructor or a good book. Herbalist Rosemary Gladstar offers this formula for a tea: 1 part gingko 1 part hawthorn berry ¼ part cinnamon ¼ part ginger She recommends drinking three to four cups a day. (Again, check for contraindications if you’re on any prescription drugs.)

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For the Cooks Among Us

Patty Bellin,Editor

Northeast Wisconsin

Herb Society

Matcha Green Tea Pound Cake Ingredients 2 large eggs 1 cup flour 2/3 cup sugar ½ cup butter 1 T. match green tea powder ½ tsp. baking powder Directions: Cream butter in a bowl. Add sugar to the butter and mix well. Gradually add beaten eggs and stir well. Sift flour, baking powder and matcha together and add the dry mixture to the sugar mix. Pour the batter into a buttered loaf pan. Bake in preheated 340 degree oven for 30-40 minutes

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Cranberry Orange Pound Cake

Ingredients:

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Instructions:

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle

the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the

cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5

minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all

mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5

minutes after you take the cake out of the oven. Turn over cake unto a wire

rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

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Notes:

I have remade this cake now 2 times because of all the comments I am getting

and I want to be sure the results are the same for you as they are for me. The

cake in the picture I used a smaller bundt pan which is why it looks so tall, mine

is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it

cools. The amount is also enough to make it in a bread pan.

The flour amount is correct. This makes a delicious cake with a tart cranberry

flavor. Sprinkle the sugar lightly around the pan, do not let a bunch of sugar

be in one spot. Think of it like adding flour to a cake pan for releasing the cake.

If the tartness of the cranberries is not your thing use Crasins instead for a

sweeter cake. LEMON BALM BREAD Combine: 1 cup sugar 8 oz butter 2 large eggs 1/2 cup milk Beat until smooth and add: 1/4 cup fresh cut lemon balm (chopped fine) Combine and add the following: DO NOT OVER MIX 1 1/2 cups flour 1/2 tsp baking powder 1/4 tsp salt 1 TBS grated lemon rind Pour batter into prepared pans Bake at 350 for 45 minutes PREPARING YOUR PANS: Oil 3 mini pans or 1 large pan to aid in removing the bread from the pans, place a long piece of parchment paper with wings, so you can lift the bread out. PREHEAT oven to 350

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Make sauce topping while bread is baking In a saucepan: 1/2 cup sugar 2 TBS fresh lemon balm leaves (chopped fine) 3TBS lemon juice (about 1 lemon) Bring to a boil and boil for 1 minute (add a little water if needed) When bread is finished baking and still warm and in the pans Poke holes in the bread with a toothpick or skewer. Drizzle the sauce over the bread. ALLOW the bread to set for 1-2 hours to absorb the sauce.

Twice-Baked Potato Casserole

Enjoy this recipe from In the Kitchen with Family & Friends. 6 baking potatoes 1-1/2 t. salt 1/4 t. pepper 1/4 c. butter, softened 2 c. shredded Cheddar cheese, divided 1 c. milk, warmed 1/2 c. sour cream 5 green onions, finely chopped and divided Pierce skins of potatoes with a fork. Bake at 425 degrees for about 60 minutes, until tender. Slice potatoes in half and scoop out pulp into a bowl; mash. Add salt, pepper, butter and one cup cheese; beat well. Add milk; beat until fluffy and cheese is melted. Stir in sour cream and half of the onions. Spoon potato mixture into a lightly greased 9"x9" baking pan. Sprinkle with remaining cheese and onions. Reduce oven temperature to 375 degrees. Bake, uncovered, for 15 minutes, or until heated through and cheese melts. Makes 6 to 8 servings.

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BEST CARROT CAKE EVER INGREDIENTS Carrot Cake: 2 Cups(400g/14oz) caster sugar 4 eggs 2 Cups (400ml/14oz) sunflower oil 1 tsp vanilla essence 2 ¾ Cups (400g/14oz) flour 3 tsp baking powder 1 tsp mixed spice 400g/14oz carrots (finely grated) Raisins Cream Cheese Frosting: 2½ cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps 1 lb (16oz/454g) packages cream cheese, at room temperature ½ cup (4oz/120g )unsalted butter, at room temperature 1 tablespoon vanilla extract DIRECTIONS 1. Whisk together sugar, eggs and oil until thick. 2. Then add in flour and cinnamon and mix gently 3. Lastly, add in the grated carrots and raisins and mix in until well combined. 4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins 5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean). 6. Leave to cool in tins for 10mins then turn onto a cooling rack. 7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed. 8. Decorate as desired, maybe with some little frosted carrots!

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Next deadline 1 February - Send to wisconsinherbalist@msn.com