Health & Wellbeing The Medicinal Garden

There are many benefits to growing your own medicinal garden. Some benefits include that it's always fresh and available for use to you, you can control what chemicals are used, it can save you money over the long run, and tending to the garden can be a great stress relief. Growing you own garden allows for you to choose what species and benefits you are interested in, and can also allow you to grow species not commercially available in your area.

This thread is aimed to teach all of us more regarding medicinal benefits of the garden, may that be herbs, fruit, vegetables and much more. If you can grow it, you can use it.
I try to include warnings, but kindly use your own head to decide what is safe and what isn't. If you have a reaction, seek professional medical help. And whilst a medicinal garden can aid in a lot of things, it's not exact science.

People wishing to add to this thread or ask questions can message @Mandy Onderwater , or post in the discussion page of this thread.

Please note: any infomation given on homeopathic or medical usage should be consulted with your doc first or researched again on your own. None of us Authors take responsibility for any side-effects or allergies or abuse related issues. The contents of our articles are carefully researched, but can always contain typos or mistakes. We're only human.

Contents​

1 - Rosemary (Salvia Rosmarinus)

2 - Pineapple (Ananas Comosus)

3 - Thyme (Thymus Vulgaris)

4 - Calendula (Calendula Officialis)

5 - Sage (Salvia Officinalis)

6 - Ginger (Zingiber Officinale)

7 - Turmeric (Curcuma longa)

8 - Lemon Balm (Melissa Officinalis)

9 - St. Johns wort (Hypericum Perforatum)

10 - Kummel/Caraway (Carum Carvi)

11 - Dandelion (Taraxacum)

12 - Basil (Ocimum basilicum)

Future content, hopefully​

- Lavender
- Garlic
- Tea Tree
- cilantro
- Oregano
- Peppermint
- Onion
- echinacea
- Arnica
- eastern poison oak (Rhus tox,)
- chamomille
- meadowsweet
- stinging nettle
- common chickweed
- narrowleaf plantain
- purple dead-nettle
- Aloe
- Comfrey
- broadway plantain
- common mullein
- blach currant
- sea buckthorn
and more

Article thread & articles owned by @Mandy Onderwater

• 1 Rosemary
• 2 Pineapple
• 8 Lemon balm
• 11 Dandelion

Articles owned by @Lunai

• 3 Thyme
• 4 Calendula
• 5 Sage
• 6 Ginger
• 7 Turmeric
• 9 St. Johns Wort
• 10 kummel/caraway
• 12 Basil

Rosemary is aromatic and is often described to have a pinewood-like scent. It has many uses, ranging from the kitchen to aromatherapy.
Certain articles state that when the British first brought back rosemary in the ninth century, it was used in remedies that treat fever and toothaches. Later in the sixteenth century it was used to treat gout, loss of appetite, coughing and to prevent bad dreams. At one point it was even used as toothpaste!
Another added bonus is that all rosemary is edible. Do keep in mind there are many varieties of rosemary, each with their own flavours and opportunities. This is a general guide, please use caution and do your research before consuming any plant.

Growing rosemary
Rosemary is a heat and drought tolerant plant. The more sun, the more intense the aroma and flavour will be. Without enough sunlight the plant may struggle and become spindly.
Whilst free-draining soil is a must, rosemary is very hardy and can adapt to virtually any soil. Rosemary thrives best in a Mediterranean climate, with sandy soils
Rosemary does well in both containers and in the ground, making it very versatile. Whilst this is true, it's still recommended to be planted in ground. When planted in the ground it becomes very drought tolerant as it has roots that dig deep, accessing water deeper below the surface. When planted in a pot it may struggle to stay well hydrated, needing more frequent watering and also having to be cautious the container doesn't become waterlogged.
As a perennial plant, you can expect many years of joy.
Rosemary can grow very tall once established, up to 1,5m.

Addition by @JP 1983
Rosemary can easily be grown from cuttings. Snip off a decent, woody growing tip 15-20 cm long. Strip off the lower 10 cm of leaves and set the stem in a jar of water in a sunny spot. Change the water every 2 days. When the stem starts to put out roots after about 10 days, plant in your intended container or garden.

Health benefits
Rosemary is a rich in antioxidants and anti-inflammatory compounds, thought to help the immune system and blood circulation. In some places in Europe it's also used to help treat indigestion. And whilst more research is needed, some studies even suggest is may significantly help prevent brain aging.
There are studies showing that the carnosic and rosmarinic acids in rosemary have many beneficial properties. These can provide antibacterial, antiviral and antifungal properties. Consuming rosemary regularly can potentially help lower risks of infection and support the immune system.
Do use caution, as with anything, too much of something good can become a bad thing.

Uses​

Rosemary can be utilised in many ways, including fresh, dried and infused. The leaves are the part of the plant which are used for consumption reasons, as the stem can be rather woody and considered inedible. As a culinary herb, rosemary is often used to enhance meat dishes. The flowers are edible as well, often used in tea or salads.

Fresh it is often used in meal preparations. It is most popular in Mediterranean cuisine and compliments many foods, not limited by, soups, breads, stuffing, roasted vegetables, stews and meats.
The versatility of rosemary allows for it to be used in many ways, by seeping it in hot water for tea, to infusing in oil and rosemary butter. It can also be used for it's scent, being braided into rosemary wreaths,
By grabbing the top of the sprig of rosemary and sliding your fingers down the stem, the leaves can easily be removed. The sprig can be used as a skewer for kebabs on the grill.

Drying improves the length at which is can be stored. Dried rosemary is most often used for cooking or burning. It's fragrant scent also makes for the option of scent bags, such as rosemary dryer sachets.
Dried rosemary goes well in spice mixes, and can sometimes perform better than fresh rosemary when cooked for a longer period of time as fresh rosemary would lose it's "fresh" taste after being cooked for too long.

Infusing rosemary in oil allows you to use it in another number of things, edible and not. The oil can, for example, be used on popcorn, focaccia, potatoes, lamb chops, salmon and much more.
Infusing the oil can be done in many ways, both hot and cold. Some like to let it sit in the jar for over a month, before straining the rosemary out and using the oil in the kitchen.
Whilst you can infuse the rosemary on the stovetop, an even easier way is to use the crock pot. Remove the leaves from the stems of your (4) sprigs and add (2 cups of) olive oil. Let it cook on the highest setting for one to two hours, before letting it cool. After cooling for at least half an hour, you can strain the oil and put it in a container. It's recommended to keep the oil in an airtight container. After this process it can be stored for up to two months (six in the fridge).
The oil is great on foods, but also good for your hair and skin.

Rosemary compliments flavours, scents and herbs such as garlic, onion, lavender and thyme.

Further uses
Rosemary has a scent that is often considered to be calming which can promote better memory and focus. Because of this rosemary is often associated with positive memories and luck. Combined with other pleasant-smelling plants it may lower cortisol (stress hormone) levels and reduce anxiety. This can be done in many ways, by making wreaths, scent bags, dryer sachets and more.
Rosemary flowers can look amazing in flower arrangement. Cut rosemary is long-lasting and mixes well with many flowers.
Rosemary can even be used for oral uses, as it's antimicrobial properties make that it can kill of bad bacteria which can cause bad breath, tooth decay and gum diseases. This can be done by boiling or steeping rosemary sprigs along with some cloves until you are left with a potent homemade mouthwash. Rosemary oil can also be used alongside toothpaste to improve your oral health.
Rosemary is said to have pest controlling properties. By throwing some rosemary on the coals of your fire or BBQ, the smoke will help repel mosquitos.

Dangers
Whilst rosemary can be amazing and very versatile, there are still dangers attached to this plant. When consuming too much you can experience symptoms like an upset stomach, vomiting, intestinal irritation, kidney damage and more. As with any plant, it's recommended to proceed with a healthy amount of caution.

Pineapple is a fruit with many beneficial properties. It has a tough rind of hexagonal shapes, containing a fibrous, juicy flesh often yellow in colour.
Whilst the pineapples are often seen as a symbol of Hawaii, this tropical fruit is believed to have originated from the Brazilian rainforests. In the late 1400s the Spaniards called the fruit "piña" due to it's resemblance to pinecones. Nowadays people often recognise the word from the popular cocktail "piña colada".

Growing pineapples​

Pineapples thrive in tropical climates, with temperatures ranging between 20 and 30 degrees Celsius. The plant usually takes 16 to 24 months to fruit, though it can take longer if grown outside of it's optimal ranges. The plant only produces one fruit (at a time), making it quite an investment time-wise. Thankfully the plant can be grown as an interesting feature in both pots and the garden until it matures.
Other than being a rather time-consuming plant, it's relatively easy to grow in tropical and subtropical climates. It requires little care, water or fertiliser. It prefers full sun to part shade, and can survive almost any kind of soil, though it prefers quality, well draining soil. It can easily be regrown from the "head" after harvesting and the plant left behind can grow slips, suckers and ratoons that can be used to grow more pineapples as well. Simply harvest them and let them heal for a week before planting them again.
Pineapples don't require pruning, though you may wish to remove dead or damaged leaves. The plant can grow around 1,5m long/tall.

Health benefits​

Pineapples contain a digestive enzyme called bromelain, which has anti-inflammatory and pain-relieving properties. The high amounts of vitamin C in the pineapple juice can help keep inflammation levels lowered. This helps when you have an infection, or injury like a sprain or burn. Pineapples also contain manganese, vitamin B6, copper, potassium, iron and more.
Pineapples are the only known fruit that contain a source of bromelain, a combination of enzymes that digest protein. This aids in breaking down protein and softening meat for consumption. Inside your body, bromelain makes it easier for you to digest and absorb food.
There have also been studies that consuming pineapple before bed raised the amount of melatonin (sleep hormone) in the body, aiding in a better nights' sleep.

Uses​

Pineapple can be consumed in many ways, including though not limited by juiced or fresh.
Pineapple juice is a healthy, hydrating drink that's rich in nutrients. Drinking a glass pineapple juice on a regular (/daily) basis can aid you in many ways. This ranges from suppressing inflammation, to boosting immunity, to aiding your digestion, to promote heart health and much more. Pineapple juice is rich in bromelain, vitamins A and C, and several minerals including manganese.
Eating fresh pineapple provides the many health benefits that juice also has. Fresh pineapple contains disease-fighting antioxidants and can also ease symptoms of arthritis. It can also aid in speeding up recovery from strenuous exercise. Eating a few slices a day can help defend your body from harmful free radicals and disease. It can also increase your energy intake and boost metabolism.
Canned pineapple still has many health benefits, even if not quite as good as fresh pineapple. Canned pineapple is often slightly higher in calcium, magnesium and potassium than fresh pineapple. It typically is higher in calories and sugar, containing less vitamins and minerals. More moderate consumption would be recommended.

Warnings​

As with anything, too much of a good thing is a bad thing. Try not to consume more than 1,5 cups of juice or (not and!) 1 cup of fresh fruit daily.
Unripe pineapple can be toxic to human beings, so try to ensure you only consume ripened pineapples.
Bromelain can also interfere with certain medications, including antibiotics, blood thinners, antidepressants and anticonvulsants.

Allergies​

Fresh pineapple can make your mouth tingle or burn. Bromelain breaks down protein, and a lot of our tissues are made of protein. This is a "normal" sensation and doesn't necessarily mean you are allergic. To combat the burning feeling, it may help to consume dairy food alongside it.
People with latex allergy are sometimes known to be allergic to pineapple as well. The most common allergic reactions are swelling, hives and/or trouble breathing. If you notice any of these, kindly seek medical help.

Thyme (Thymus vulgaris)

Origin: mid- and south-Europe, north-Africa

Thyme has been used for thousands of years, and that quite literally. In Egypt it was used in the mummification process, and it’s known just as long for it’s exquisite smell and strong taste but also it’s health benefits.
For the kitchen use as herb there are many thyme varieties (approx. 200) that originate from mid- and southern Europe to northern- and western Africa as well as Asia.
“Thymos” is Greek and stands for power and bravery, therefore Greek soldiers used to take strengthening Thyme baths before a great battle.
It’s flowers color ranges from white to rose to lilac. It’s a hardy and adaptive perennial plant that can withstand some drought as well as frost.

Appearance of the plant:

Thymus vulgaris grows from 10 to 40 cm in height, tightly branched with small but somewhat hard leaves. It flowers between mid-Spring and autumn (or until frost hits) over and over again and is very rich in pollen and nectar. Bees and butterflies love them.

Soil and location:
All varieties love free draining sandy soil that can also contain lime. It doesn’t like or need fertilizer and it really hates wet feed. It thrives in warm sunny and sheltered locations such as alongside walls, slopes and rocks.

Care:

Thyme can be propagated via seed, cutting or offshoot.
It should be cut in early spring leaving about 1/3, than it grows vigorously new and the brush doesn’t get old and gnarly.
Thymus vulgaris is hardy, however not all it’s Varieties are!

Medical effective components: (Thymus vulgaris)
essential oil consisting of thymol, carvacrol, flavanoids, tanning agents, bittering agents and triterpene and a lot others.
Thymol being the component that’s responsible for the anti-bacterial properties of Thyme.
As a whole Thyme is known for anti-bacterial, anti-viral effects. Therefore is used to help clear the airways after infections, and gastric problems. It also can help with heartburn, and to soothe nerves. (It quite literally can help you get a better night-thyme)
There are existing remedies available at the apothecary but you can also dry the leaves and brew as a tea or ground them up into a paste and use with oil or Vaseline to rub into your skin. Be careful with the pure essential oil as it can be too concentrated and cause skin irritation.

contraindication:
be careful if you have problems with the liver and thyroid gland, or in case you are an epileptic.
Pregnant women should be careful as well, because Thyme stimulates the placenta.

And as always: Please be careful and use common sense while handling and using Thyme for whatever reason.


Cheers

Calendula- Calendula officinalis

Origin:
Calendula officinalis is one of the oldest medicinal and ornamental flowers that exists. Today it’s quite hard to estimate where it originates from but scientists pinpoint it to somewhere around the Mediterranean sea. „officinalis“ as part of the botanical name is used since the 18th century for this and many other plants to describe their usefulness as medicine.


Appearance of the plant
Calendula is an annual plant and grows upright anywhere from 20-60 cm tall and 10-40 cm wide. It flowers between June and October (northern hemisphere summer) but can with mild temperatures carry on until the first frost. It’s colors range from light yellow to dark red and are closed over night.


Soil and location:
Calendula grows literally everywhere: shade to full sun, in sandy soil or clayey soil. Tho the coloring is more intensive in full sun. It’s said to keep a distance between plants from 25-30cm nonetheless the do grow very good in bulks.


Care:
It’s seeds can be sown in mid-spring to a depth of 1 cm, but it also can just be sprinkled around the bed. With temperatures over 15 °C it takes only 10 days to germinate. A good flower for brown thumps, just keep it evenly moist and it does the rest, no trimming needed.


Medical effective components:
The parts that are used are mostly the flower heads and the petals. Dried or fresh they can be used to create pastes and salves to be used on wounds. They can also be hot or cold brewed into tea. They are also edible and nice on any dish, the leaves especially can be used in a mixed salad. It has anti-bacterial and anti-inflammatory components, that help wounds close faster.

There are no written contrindications.
However, please be careful and use common sense while handling and using Calendula for whatever reason.

Sage (Salvia officinalis)

Origin:
Sage is native to the Mediterranean Sea and north Africa and the Latin “salvare” translates to healing, which is a grate pinpoint to it’s medical usefulness.
There are around 900 Sage Varieties to be found and all have healing properties.
Salvia officinalis is also called common sage or garden sage

Appearance of the plant:
Sage is a perennial that grows bushy about 60 cm tall. The oval leaves are rough or wrinkled and usually downy (fluffy); the color ranges from gray-green to whitish green, and some varieties are variegated. The flowers are borne in spikes and feature tubular two-lipped corollas that are attractive to a variety of pollinators, including bees, butterflies, and hummingbirds. The flowers can be purple, pink, white, or red and produce nut-let fruits.

Soil and location:
Sage loves it Sunny and warm. The soil should be dry, limey and well draining. It can be cultivated in pots, therefor you should use a herbal potting mix.

Care:
Sage can easily propagated through seeds or cuttings. Plants should be separated 30-40cm apart.
For a good harvest it’s recommended to trim back the stems in early spring, that promotes new growth and delays the bush from getting woody too fast. If you don’t want seedlings all around you should also trim back the flower stems after flowering, to get rid of the seeds.
Sage needs water regularly, but moderate.

Medical effective components:
Sage essential oil contains Borneol and Thujon, Taninen and Saponosiden. Sage also contains bittering agents such as Carnosol, Pokirosalvin, Rosmanol, Safficinolid and Salvin as well as Bornylester, Linalool, Camphen, Limonen, Campher and Cholin.
That’s plenty tongue breaker stuff but there’s even more.
They contribute to the powerfull anti-inflammatory, anti-viral, anti-fungi and anti-bacterial aspects of tinctures, salves, ointments, teas, brews and so on.

It helps powerfully with problems in the respiratory system, mouth and throat issues and perspiration problems. Not much known and used but very helpful with Akne, eczema and flushing wounds.

Before toothpaste was invented it’s leaves (alongside mint) were used to scrub teeth and gum, eliminating viruses, bacteria and fungi and also cleaning plaque with it’s fluffy hairy leaves.

Sage Tea:
1g dried leaves to 100ml boiling water, let sit for 10 min then strain. You can add honey and/or lemon juice.

Sage Syrup:
you need to lay in small cut sage leaves ind apple vinegar (1:10), add honey until it’s not as bitter anymore. This concoction even was used in the medieval against tuberculosis (and even useful, tho modern medicine helps much faster).

Sage in compost:
Helps the good bacteria growing if added to compost.

Fumigate:
Dried leaves and stems can be used to fumigate rooms, especially ones where sick patients have stayed for a time. It’s one of the most important plants in use for the native Americans in rites and shamans use it as teaching plants.

Steam bath/Inhalation:
Put 10g sage in a big bowl (diameter of at least 20cm) topped with boiling water 1-3 Liter. Put your head over the bowl and a cloth over both to keep the steam in. Inhalate for 5 to 10 min or until the water gets too cold. You can also use the essential oil: use 2-6 drops in 1-3 Liter.

Contraindication/ Warning:
if used in too high concentration the essential oil can cause reddening and irritation of the skin. Too much sage can be poisonous (over a hand full).

And as always: Please be careful and use common sense while handling and using Sage for whatever reason.

Ginger (Zingiber officinale)

Origin:
It’s origin isn’t exactly to pinpoint but is believed to be the pacific Isles. Today it’s cultivated all around the world in tropical and subtropical climate. Ginger from Jamaica is the most imported type to the West and has a strong flavor and aroma. Ginger from Nigeria for example is almost flavorless but the most spicy and the hottest variety.
Its use in India and China has been known from ancient times, and by the 1st century CE traders had taken ginger into the Mediterranean region. By the 11th century it was well known in England. The Spaniards brought it to the West Indies and Mexico soon after the conquest, and by 1547 ginger was being exported from Santiago to Spain.
Today it’s almost always used as a distinctive spice in many a dish. People who don’t like it’s taste will taste even the smallest amount because of it being so distinct.
The Latin word “Zingiber” has it’s origins in the Sanskrit word “sringavera” which translates to “with antlers endowed”.

Appearance of the plant:
The leafy stems of ginger grow about 0,5-1,5 m high. The leaves are 15 to 30 cm long, elongate, alternate in two vertical rows, and arise from sheaths en-wrapping the stem. The flowers are in dense cone like spikes about 2,5 cm thick and 5-8 cm long that are composed of overlapping green bracts, which may be edged with yellow. Each bract encloses a single small yellow-green and purple flower.

Soil and location:
Ginger needs minimum temperatures above 15°C even better 20 °C and loves part-shade/sunny places. It really thrives in thick rich soil and humus, which also drains well. Too wet soil leads to the rhizomes rotting. Soil and water should consist of least (almost none) lime/chalk

Care:
Ginger is propagated by planting root stalk cuttings and has been under this type of cultivation for so long that it no longer goes to seed. Harvesting is done simply by lifting the rhizomes from the soil, cleansing them, and drying them in the sun. The dried ginger rhizomes are irregular in shape, branched or palmate. Their color varies from dark yellow through light brown to pale buff. Ginger may be unscraped, partly scraped, or scraped or peeled.

Medical effective components:
Ginger contains more than 400 medical effective components such as gingerole, shogaole and zingeron.
It has really strong anti-bacterial, anti-viral, anti-inflammatory and anti-oxidative properties.

It really helps with sore throats, stomach pain and other gastric problems as well as fever, high blood pressure, cramps and morning sickness during pregnancy. It’s also said to help battle tumors, Alzheimer's, multiple sclerosis, diabetes, arthritis and arthrosis.

Ginger tea:
It’s recommended to pestle the dried ginger into a powder before brewing. The maximum daily dose should be no more than 4g. Use boiling water and let sit for about 10 min, then strain.
You can also use fresh ginger, best with it’s peel. 10g fresh ginger equals 2g dried ginger.

Ginger infused tea/water:
For this one use fresh ginger in very thin slices up to 10g on 1L of whichever fluid. Let sit for at least 4h (better 24h). The longer it sits, the more effective components can dispense into the liquid.
In a glass pitcher together with ice cubes, mint leaves and slices of lemon or cucumber it tastes good but also looks good as well.

Ginger cordial/liquor:

100g fresh ginger peeled, small dices
50g walnuts
250g brown rock sugar
1 vanilla bean cut the long side, scratch the inside
500ml Vodka or white Rum put everything together in a big bottle, give a good shake
100ml apricot-schnapps (hard liquor) let sit for minimum 2 weeks (betterlonger for more aroma), then strain into bottles as wished-> ready to be served

Contraindication:
Be careful if you get heartburn easily or have a real sensitive stomach. Some people get relieve from taking ginger with those symptoms but others get it worse after. Maybe try a small amount and see what happens.
Be really careful if you’re taking any type of anticoagulants (medicine that makes your blood thinner). Ginger has blood thinning properties and too thin blood results in hematoma and if not treated to inner bleeding!

Ginger is one of these typical medical plants that are in use for thousands of years yet the western academical medicine is reluctant to give credit for.
For Example: It has been used since the beginning to relieve pain and sickness during pregnancy but western doctors will always tell you to take some chemical pills instead of ginger, some of those pills are known that they likely can harm the fetus or developing child.
But there are more and more doctors, mostly homeopaths and naturopaths, who can be asked as well.

As always: Please be considerate and use common sense when using or handling Ginger for whatever reason.

Turmeric (Curcuma longa)

Origin:
Turmeric or Curcuma originates in India and China where it has been in use as spice and medicine for the last 5.000+ years. It’s Latin name derives from “al-krukum” which in turn translates to “Saffron” which hints at the yellow color of the rhizomes. It’s very similar to the color of Saffron.
It’s an essential part of the Ayurveda culture and used in most yellow curry spice blend, in fact it’s the ingredient which gives it the distinct yellow color. Curry-blends without Turmeric are in fact more on the grayish or green color side.
It’s color properties are in fact as powerful as it’s healing properties and are/were used to color paper, textiles and salves. Please wear gloves if you don’t want to stain your hands semi-permanently yellow. It lasts several washing attempts before it starts to fade.

Appearance of the plant:
Turmeric is from the same plant family as ginger and the appearance of the plants are extremely similar.
The leafy stems of turmeric grow about 0,5-1 m high. The leaves are 20 to 40 cm long and about 15 cm wide, elongate, alternate in two vertical rows, and arise from sheaths en-wrapping the stem. The flowers are in dense cone like spikes about 2,5 cm thick and 5-8 cm long that are composed of overlapping green bracts, which may be edged with yellow. Each bract encloses a single small Burgundy, green, pink, white, yellow, or bi-colored flower.

Soil and location:
Temperature should be above 18°C but never lover than 12°C otherwise it dies down. In the northern or very southern ranges it does like the very mid-sun spot, whereas closer to the equator it prefers part-shade. Soil should be rich, well-drained, and consistently moist, but not too wet otherwise the rhizomes tend to rot.

Care:
Turmeric is propagated by planting root stalk cuttings and has been under this type of cultivation for very long. Other than Ginger it does produce a fruit stand after blooming, but it’s almost never used to propagate a new plant. Harvesting is done simply by lifting the rhizomes from the soil, cleansing them, and drying them in the sun. The dried turmeric rhizomes are irregular in shape, branched or palmate, but thinner than ginger rhizomes use to be. Their color varies from dark yellow through light brown to pale buff on the outside. Turmeric may be unscraped, partly scraped, or scraped or peeled. It’s inside is a rich highly coloring orange-yellow. If planted in a pot keep in mind, that the rhizomes tend to grow sideways, so the plant needs more space to the side than in depth. Just like ginger it doesn’t like limey/ clayey water.

Medical effective components:
Turmeric’s treasure lies in Curcumin’s benefits. Curcumin has antioxidants and anti-inflammatory properties. Researchers are investigating whether it may help diseases in which inflammation plays a role- well it has been in use for exactly these types of diseases in china and India for 5.00+ years. Turmeric has deep roots in both Chinese traditional medicine and Ayurveda for treating arthritis.
Another clinical trial showed that 90 milligrams of curcumin taken twice a day for 18 months helped improve memory performance in adults without dementia.
It’s also said to help with heart disease, dementia, managing cholesterol level, depression and cancer.

Golden Milk:

• 300 ml plant milk (coconut, oat, almond, hazelnut...)
• 2-3cm fresh Turmeric rhizome or up to 10g turmeric powder
• 1-3cm fresh ginger or up to 4g ginger powder (the more, the hotter)
• 1g black pepper powder
• 1g cinnamon powder
• 5 ml coconut oil
• a pinch of nutmeg
• date/jujube or some Agave-syrup or honey to sweeten

The fastest way is to use a blender to blend everything together. Start with only half of the total amount of milk.
This is the raw golden milk.
You can also boil it up for 2 min, strain and/or use a milk frother.
If this tastes to foreign to you start with less turmeric and less ginger.

Tee and Infusions:
You can easily use the recipes from the ginger site and replace ginger with turmeric.

Contraindication:

It is possible that taking high doses of the supplements can cause turmeric rash.
Although turmeric is considered safe and non-toxic in both oral and topical applications, there are studies that show a small number of people who can experience gastrointestinal issues as a result of turmeric supplementation. High dosage or long term use can cause stomach problems.
These warnings only apply to the supplemental form of turmeric. Turmeric is safe to use in its natural whole food form in cooking or in skin preparations. The National Library of Medicine's Toxicology Data Network states no adverse effects are expected at doses of up to 8,000 milligrams per day.

As always: Please be considerate and use common sense when using or handling Turmeric for whatever reason.

Lemon balm is an amazingly aromatic plant, with a scent of sweet lemon. It has both culinairy and medicinal purposes, making it a top plant to grow in your garden.
Lemon balm has been used as far back as the middle ages for many purposes, which will be listed in this article.

Growing lemon balm
Lemon balm is a hardy perennial shrub that can be grown year-round outside in warmer climates, though it does well indoors in colder climates. It grows well both in the ground and in containers. Being native to europe, it is now grown all around the world.
It prefers nutrient rich, moist soil. Whilst it prefers full sun, in hot climates on Summer days the leaves might yellow. For best potency, harvest the leaves before it flowers. Be wary, in some climates the seeds can become invasive if left unchecked.
It also allows for easy cuttings, making multiplying this plant very easy. Take a cutting and stick it in a glass of water or in very wet soil and ensure it stays moist for at least 2 weeks for optimal results. Do not panic if the leaves completely start drooping and look wilted. Lemon balm is very sassy and will likely appear droopy within the first minute of harvesting. So long as the soil stays mois (or the stem is kept in water) it usually recovers by the next day and will start rooting soon.

Health benefits
Lemon balm is best paired with other remedies. Lemon balm oil is said to also have antibacterial properties.
In the middle ages it has been used to ease pain and discomfort from indigestion, improve appetite, reduce stress and anxiety, and promote good sleep. Nowadays it is often combined with other calming, soothing herbs, like chamomile, valerian and hops. This promotes their relaxing effects.
Sometimes lemon balm is even found in topical ointments to treat cold sores and lesions, often helping reduce the healing time.

Uses
Lemon balm can be used in many ways. In culinary recipes it often helps bring food to the next level, by providing a slight lemony and fresh tang to food. Generally it would be used just like any other fresh herb, often working well in place of mint. It can be eaten both cooked and raw.
Lemon balm can be steeped into a tea, both dried and fresh. It's said to be just as soothing as chamomile, but with a lovely citrusy flavour.
You can chew on lemon balm leaves to freshen your breath.
Crushed it can be used to treat bug bites, in order to ease the itch.
In aromatherapy it is often considered to be uplifting and calming.
You could turn them into an oil, which can be used in many ways. It can be used in skincare, cooking and aromatherapy.

Potential dangers
Like anything, it can come with a risk. They can include, but are not limited to, rashes, diarrhoea, nausea, wheezing. It can also interact badly with medicine like sedatives. Use a reasonable sense of caution and if something doesn't feel right, stop using it.

Common St Johns wort (Hypericum perforatum)

Origin:
Hypericum perforatum has been used since the ancient times. It’s origins are rooted in Europe, North-Africa and Central-Asia. Nowadays it has spread almost everywhere around the world. The plant usually (northern hemisphere) starts to flower around the summer solstice which also made it a symbol of the sun and light and it was often used in flower bouquets and wreaths to celebrate the summer solstice. It was also wildly in use for love oracles and as a good luck charm to avoid disaster/calamity/harm.
Today it’s mostly known for it’s antidepressant properties and therefore it’s use in medicine.

Appearance of the plant:

Hypericum perforatum is an herbaceous perennial plant with extensive, creeping rhizomes. Its reddish stems are erect and branched in the upper section, and can grow up to 1 m high. The stems are woody near their base and may appear jointed from leaf scars. The branches are typically clustered about a depressed base. It has opposite and stalk-less leaves that are narrow and oblong in shape and 1–2 cm long. Leaves borne on the branches subtend the shortened branch-lets. The leaves are yellow-green in color, with scattered translucent dots of glandular tissue. The dots are conspicuous when held up to the light, giving the leaves a perforated appearance. The flowers measure up to 2.5 cm across, have five petals and sepals, and are colored bright yellow with conspicuous black dots. The flowers appear in broad helicoid cymes at the ends of the upper branches, between late spring and early to mid-summer. The cymes are leafy and bear many flowers. The pointed sepals have black glandular dots. The many stamens are united at the base into three bundles. The pollen grains are ellipsoidal. The black and lustrous seeds are rough, netted with coarse grooves.

When flower buds (not the flowers themselves) or seed pods are crushed, a reddish or purple liquid is produced.

Soil and location:
common St. Johns wort needs and loves full sun. It grows almost everywhere but clearly prefers sandy soil with compost.

Care:
no special care needed besides some water in a drought period.

Medical effective components:
The plant contains the following medical effective components:
flavonoids, phenolic acids, naphtodianthrones, phloroglucinols, tannins, volatile oils, saturated fatty acids, alkanols, vitamins and their analogues.
The plant needs to be harvested when in full bloom.

Flower Oil:
Use dried or fresh flowers (50g) in a jar with olive oil (200ml), let sit for about 3 weeks in a warm and sunny spot. The oil should get a red hue. Strain and fill into a brown glass bottle and keep it tightly closed. Air contact lets it get rancid very fast, but if kept closed it can be stored for about 2 years. The oil can be used on the skin with light burns or rheumatic problems to help fight inflammatory.
It also can be consumed to lessen anxiety and help with insomnia. Therefore consume 3x 1 teaspoon of the Oil, be careful, most people react with nausea if they try to consume a teaspoon full of oil.

Anti depressant tea:
use 2-4g of mixed dried flowers and leaves on one cup, brew with hot water, let sit for about 10 minutes then strain.

Contraindication:

St. Johns wort heightens the photo-sensibility, so be careful with sunlight. If you use the herb in any amount but need to take other medication you might want to consult your doctor or pharmacist as there can be cross reactions.

As always: Please be considerate and use common sense when using or handling Turmeric for whatever reason.

Kummel/ caraway (carum carvi)

Origin
Caraway originates around the Mediterranean Sea, middle East and North-Africa. It’s been in use for around 6.000+ years for it’s several beneficial properties.
The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin cuminum (cumin), the Greek karon (again, cumin), which was adapted into Latin as carum (now meaning caraway), and the Sanskrit karavi, sometimes translated as "caraway", but other times understood to mean "fennel". English use of the term caraway dates to at least 1440, possibly having Arabic origin.

Appearance of the plant
The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 30–60 cm tall, with small white or pink flowers in compound umbels composed of 5-16 unequal rays 1-6 cm long. Caraway fruits, informally called seeds, are smooth, crescent-shaped, laterally compressed achenes, around 3 mm long, with five pale ridges and a distinctive pleasant smell when crushed.
It flowers in June and July.

Soil and location
The plant prefers warm, sunny locations and well-drained soil rich in organic matter. In warmer regions, it is planted in the winter as an annual. In temperate climates, it is planted as a summer annual or biennial, and it grows up to an altitude of 2.000 m above sea-level.

Care
Sow thinly in row 30 cm apart and 15-20cm apart from each plant. Water regularly and ceep free of weeds.

Medical effective components
Caraway seeds are 10% water, 50% carbohydrates, 20% protein, and 15% fat. In a 100 grams reference amount, caraway seeds are a rich source of protein, B vitamins, vitamin C, and several dietary minerals, especially iron, phosphorus, and zinc. When ground, caraway seeds yield up to 7.5% of volatile oil, mostly D-carvone, and 15% fixed oil of which the major fatty acids are oleic, linoleic, petroselinic, and palmitic acids.
Phytochemicals identified in caraway seed oil include thymol, o-cymene, γ-terpinene, trimethylene dichloride, β-pinene, 2-(1-cyclohexenyl), cyclohexanone, β-phellandrene, 3-carene, α-thujene, and linalool.
The leaves of caraway are mildly toxic, with symptoms including vomiting and diarrhea.

Bread:
Caraway is used as a spice in breads, especially rye bread. In the United States, the most common use of caraway is whole as an addition to rye bread – often called seeded rye or Jewish rye bread, where the recipe itself owes to East Slavic coriander and caraway flavoured rye bread (e.g. Borodinsky bread). Caraway seeds are often used in Irish soda bread and other baked goods.

Caraway may be used in desserts, liquors, casseroles, and other foods. Its leaves can be added to salads, stews, and soups, and are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. The root is consumed as a winter root vegetable in some places, similar to parsnips.

Tea:
1,8g of dried kummel fruits on a cup of hot water, let sit for 10 min, then strain. Gets even more effective if you crush the pods for example in a mortar beforehand.

Liquor:
175g dried kummel pods gently crush then mix with the rest
150g rock sugar
20g dried dill
20g dried fennel let sit for 6 weeks, then strain
800ml vodka
200ml water enjoy!

Contraindication
The use of preparation containing caraway oil on broken skin, around the eyes or mucous membranes and in the patients with liver disease, achlorhydria, cholangitis, gallstones or other biliary disorders is not recommended . Caraway fruit or caraway oil is not recommended to use during pregnancy and lactation due to insufficient data. A warning of use in patients with obstruction of bile ducts, liver diseases, cholangitis, gallstones or other biliary diseases is present due to complete inhibitory effects of caraway on gallbladder emptying in healthy humans . The contraindication with inflammation of kidneys was reported and overdoses of caraway oil for long time causes kidney and liver damage.

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Dandelions grow in many places over the world, and is often considered to be a weed. However, since prehistory it has been gathered for food and it's medicinal purposes. The most common variety of dandelion is called taraxacum officinale, of which all parts are usable.
During WW2 the people in The Netherlands often gathered the plant. The leaves were turned into a salad and the flowers were used for tea.

Appearance
Dandelions are easily identifiable by their low rosette of toothed, hairless leaves and yellow flowers. The stems of dandelions are hollow and each stem only produces a single flower. These yellow flowers can develop into fluffy seedheads that are dispersed by the wind.
Whilst the plant can grow to a height of nearly 30cm it's often smaller on lawns. The flowers sit on top of a hollow stem which varies in height between 7,5 to 30cm (3 to 12 inches). Dandelions like to grow just as high as they need to, so that once it goes to seed they can catch the wind.

How to grow
Dandelions are perennials which often thrive in temperate climates, loving lots of sunlight and moist soil. The common dandelion requires temperatures between 0 and 35 degrees Celcius. It prefers cooler temperatures in Summer and warmer temperatures during Winter. Once established they can survive light shade and drier conditions.
Whilst the dandelions can be grown almost anywhere, in warmer and/or drier situations it can turn bitter and thusly unpleasant to consume. In colder climates it might go dormant for longer periods of time, in which it dies back to the roots until next spring.
Dandelions can be sowed directly into the ground, and once sprouted thin them so they are 15 to 20cm (6 to 8 inches) apart ideally. They prefer slightly acidic, fertile soil. They need soils rich in nitrogen and potassion, and low in calcium and phosforus. They don't like growing directly on or near decaying matter, and require moist soil.
Dandelions grow very easily from seed, and produce many seeds themselves from which you can grow them indefinitely. Do beware, the wind will pick up on the fluffy ends of the seeds, which can easily spread them to places you don't want them.

Medicinal components
Dandelions are rich in phenolic acids, flavonoids and terpenes, whilst also being a source of vitamins and minerals.
Phenolic acids are absorbed through intestinal tract walls. They benefit us due to their potential antioxidants and can prevent damge of sells due to free-radical oxidation. When regularly consumed they can also promote anti-inflammatory reactions.
Flavanoids possess many medicinal benefits, including anticancer, anti-inflammatory and antiviral properties. They possess both cardio- and neuroprotective effects.
Certain terpenes are commonly used in natural folk medicine. They have many benefits, including but not limited to; anti-inflammatory, antioxidants, anticancer, antiseptic, digestive and diuretic properties.

Dandelion tea
Dandelion tea is readily available world-wide. In supermarkets you can buy ready-made sachets which you can steep in boiling water.
The tea is an excellent source of potassium, which can help filter kidney toxins, improve bloodflow and stimulate the heart. The vitamins help boost the immune system, encourage healthy cell growth, bone health and benefits blood clotting.

Dandelion tea can be made with just the flower petals, the leaves and/or the roots. Tea brewed from just the flowers tend to be more delicate and sweet, than those made with roots and/or leaves.
For fresh dandelion tea you want to make sure that you only have the yellow petals of the flower as the green bits make a bitter tea. Also ensure you clean the roots and cut them up. Put the petals and roots in a pot with hot (boiled) water and let it steep for around 15 minutes. After this you can strain off the bits, and have a nice dandelion tea.

Lookalike
Thankfully the dandelion doesn't have any poisonous lookalikes. The downside however, is that the lookalikes may not possess the benefits the dandelion has.
Catsears (also known as flatweed) are most easily recognised by their forked and solid stalks, whereas dandelions have hollow singular stems. They can also have hairy leaves.
Sow thistle usually has many flowers per stalk, whereas dandelions only have a single flower per stem. Once mature the plant can have prickly spines.

Potential dangers
As with anything, too much of something good is still too much.
People allergic to marigold, chamomile, crysantemums, daisies or iodine can experience reactions from dandelions.
In some people it can also cause increased stomach acid and heartburn, whilst others can experience irritations on the skin, diarrhea and stomach discomfort.
Too much dandelion tea can mean too much of their diuretic properties. What this means is that too much can increase frequency of urination, which could impact the kidneys

Basil (Ocimum basilicum)

Origin: Mediterranean region, tropical parts of Africa, Asia and South America


From the 65 types of Basil (Ocimum) are at least 7 used as kitchen and medical herb. The ancient Egypts already knew how to use it.
Basilicum stems from the greek word basilieus which translates to “the king”. Because of that it's sometimes also known as Kings herb (at leas in Germany).
The plant can be perennial or annual depending on it's habitat. It needs a lot of warmth and sun to thrive and dies with the first frost.
All Basil types contain a hight amount of essential oil (0,3-1,5%) with some types going up to 3% (Ocimum gratissimum, Ocimum kilimandscharicum)


Appearance of the plant:


Depending on the variety, plants can reach heights of between 30 and 150 centimetres (1 and 5 feet). Basil leaves are glossy and ovulate, with smooth or slightly toothed edges that typically cup slightly; the leaves are arranged oppositely along the square stems. Leaves may be green or purple. Its flowers are small and white, and grow from a central inflorescence, or spike, that emerges from the central stem atop the plant. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lie over the inferior lip. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx.


Soil and location:


Basil is sensitive to cold, with best growth in hot, dry conditions. It behaves as an annual if there is any chance of a frost. However, due to its popularity, basil is cultivated in many countries around the world. Production areas include countries in the Mediterranean area, those in the temperate zone, and others in subtropical climates.
In Northern Europe, Canada, the northern states of the U.S., and the South Island of New Zealand, basil grows best if sown under glass in a peat pot, then planted out in late spring/early summer (when there is little chance of a frost); however, it can also thrive when planted outside in these climates. Additionally, it may be sown in soil once chance of frost is past. It fares best in well-drained soil with direct exposure to the sun.
It needs rich soil and is considered as heavy feeder and needs lots of nutrients to thrive.

Care:

Although basil grows best outdoors, it can be grown indoors in a pot and, like most herbs, will do best on a sun-facing windowsill, kept away from extremely cold drafts. A greenhouse or row cover is ideal if available. It can, however, even be grown in a basement under fluorescent lights. Supplemental lighting produces greater biomass and phenol production, with red + blue specifically increasing growth and flower bud production. UV-B increases the volatiles in O. basilicum essential oil, which has not been reproducible in other plants, and so may be unique to the genus or even to this species.
Basil plants require regular watering, but not as much attention as is needed in other climates. If its leaves have wilted from lack of water, it will recover if watered thoroughly and placed in a sunny location. Yellow leaves towards the bottom of the plant are an indication that the plant has been stressed; usually this means that it needs less water, or less or more fertilizer. Basil can be propagated reliably from cuttings with the stems of short cuttings suspended in water for two weeks or until roots develop.
Once a stem produces flowers, foliage production stops on that stem, the stem becomes woody, and essential oil production declines. To prevent this, a basil-grower may pinch off any flower stems before they are fully mature. Because only the blooming stem is so affected, some stems can be pinched for leaf production, while others are left to bloom for decoration or seeds. Picking the leaves off the plant helps promote growth, largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems.
Once the plant is allowed to flower, it may produce seed pods containing small black seeds, which can be saved and planted the following year. If allowed to go to seed, a basil plant will grow back the next year.


Medical effective components:

Basil is used in folk medicine practices, such as those of Ayurveda or traditional Chinese medicine.
It's used mostly for gastrointestinal purposes and helps with bloating, postprandial fullness and loss of appetite. It's also known to help sooth migraine and strengthen the nervous system. Also a bouquet of basil on the table keeps wasps and mosquitoes away.
The various basils have such distinct scents because the volatile aromatic compounds vary with cultivars. The essential oil from European basil contains high concentrations of linalool and methyl chavicol (estragole), in a ratio of about 3:1. Other constituents include: 1,8-cineole, eugenol, and myrcene, among others. The clove scent of sweet basil is derived from eugenol. The aroma profile of basil includes 1,8-cineole and methyl eugenol. In this species eugenol is synthesised from coniferyl acetate and NADPH.


Contraindication:


Be careful with using the essential oil. The contained Estragol and Methyleugenol have shown in animal testings to be mutagenic, it can cause cancer if consumed in rough amounts.
Pregnant or nursing women as well as well as small children shouldn't use it at all.



And as always: Please be careful and use common sense while handling and using Basil for whatever reason.