Wise Woman Herbal Ezine

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  • Monday, April 30, 2018 6:06 PM | Wise Woman (Administrator)

    Mineral Rich Vinegars, part 2
    Susun Weed

    Vinegar and Candida

    Some people worry that eating vinegar will upset the balance of gut flora and contribute to an overgrowth of candida yeast in the intestines. Some people have been told to avoid vinegar altogether. My experience has led me to believe that herbal vinegars help heal those with candida overgrowth, perhaps because they're so mineral rich. I've worked with women who have suffered for years and kept to a strict "anti-candida" diet with little improvement and seen them get better fast when they add nourishing herbal vinegars (and fermented foods such as sauerkraut, miso, and yogurt) to their diets.

    Making Herbal Vinegars

    Fill any size jar with freshly-harvested and coarsely-chopped aromatic herbs: leaves, stalks, flowers, fruits, roots, or even nuts. For best results and highest mineral content, be sure the jar is well filled and the herb well-chopped.

    Pour room-temperature vinegar into the jar until it is full. Cover jar: A plastic screw-on lid, several layers of plastic or wax paper held on with a rubber band, or a cork are the best covers. Avoid metal lids—or protect them well with plastic—as vinegar will corrode them.

    Label the jar with the name of the herb and the date. Put it someplace away from direct sunlight, though it doesn't have to be in the dark, and someplace that isn't too hot, but not too cold either. A kitchen cupboard is fine, but choose one that you open a lot so you remember to use your vinegar, which will be ready in six weeks. You can decant your vinegar into a beautiful serving container, or use it right from the jar you made it in.

    Which Vinegar?

    I use regular pasteurized apple cider vinegar from the supermarket as the menstrum for my herbal vinegars. I avoid white vinegar. Malt vinegar, rice vinegar, and wine vinegar can be used but they are more expensive and may overpower the flavor of the herbs.

    Apple cider vinegar has been used as a health-giving agent for centuries. Hippocrates, father of medicine, is said to have used only two remedies: honey and apple cider vinegar. Some of the many benefits of apple cider vinegar include: better digestion, reduction of cholesterol, improvements in blood pressure, prevention/care of osteoporosis, normalization of thyroid/metabolic functioning, possible reduction of cancer risk, and lessening of wrinkles and grey hair.

    Notes for Herbal Vinegar Makers

    Collect jars of different sizes for your vinegars. I especially like baby food jars, mustard jars, olive jars, peanut butter jars and individual juice jars. Look for plastic lids.

    The wider the mouth of the jar, the easier it will be to remove the plant material when you're done.

    Always fill jar to the top with plant material and vinegar; never fill a jar only part way.

    Really fill the jar. This will take far more herb or root than you would think. How much? With leaves and stems, make a comfortable mattress for a fairy: not too tight; and not too loose. With roots, fill your jar to within a thumb's width of the top.
    After decanting your vinegar into a beautiful jar, add a spring of whole herb. Pretty.

    My Favorite Herbal Vinegar
    Pick the needles of white pine (or pinon pine) on a sunny day. Make herbal vinegar with them. Inhale deeply the scent of the forest. I call this "homemade balsamic" vinegar.

  • Tuesday, April 24, 2018 3:13 PM | Wise Woman (Administrator)

    Chickweed Eye Lotion

    • 4 oz/125ml distilled water
    • 4 oz/125ml witch hazel
    • 1 Tbs/15ml chickweed tincture

    Combine all ingredients in a clean plastic dispenser-top bottle. Use pre-pared witch hazel from drugstore. Shake well.

    To use: Wet a cloth or cotton ball with lotion and apply to closed eyes for 3 minutes. Discontinue if eyes are sensitive.

  • Tuesday, April 24, 2018 1:46 PM | Wise Woman (Administrator)

    The Fast Root

    Preparation time: 30 minutes. Grating or shredding fresh roots before cooking increases their already abundant energy. This food/medicine gives optimum nutrition for great strength, staying power, rooted energy, and creativity. Serves four.

    • 1 tablespoon/15ml olive oil
    • 1 burdock root*, grated
    • 2 carrots, grated
    • 1 parsnip, grated
    • 1 Tbs/15ml dark sesame oil
    • 1 teaspoon/5ml tamari
    • handful water

    *or salsify, sunchoke, wild carrot root, turnip, or cattail roots.

    Heat oil. Add shredded or grated roots. (Soak burdock in vinegar water before grating; do not par-boil.) Saute while stirring for five minutes or so. Then toss in water, tamari, and sesame oil. Cover well and cook until tender, roughly ten minutes more.

  • Tuesday, April 24, 2018 1:41 PM | Wise Woman (Administrator)

    Chickweed Weed Walk, page 2

    by Susun Weed

    Pick one and feel the slightly swollen joints. Crush it, and note the juiciness. This is such a great plant to use as a poultice. Nothing like it for juicing things up and cooling off heat at the same time!

    An inconspicuous plant, say most writers: smooth, green, small, low, no strong taste, and not very active medicinally. Inconspicuous, if you mean easily overlooked. Many a lawn owner is totally unaware of chickweed at play in the grass. What a feast of food and fun and fantasy they could have if the lawn mower didn't work.

    Few town dwellers notice it either, though I've never been in a city yet, except in the tropics, that wasn't graced with chickweed. I was picking and eating chickweed off a curbside in West Berlin just a few months ago, much to the dismay of my German companions. At first, that is. A few salads later, they wanted to help me gather some more!

    Most gardeners notice it. Small stature seems only to encourage our little star lady to a glorious abandon of abundance in vegetable or flower bed, thus bringing many an unladylike gardener's curse to little star lady's ears. As any annual does, chickweed focuses her energy on producing as many viable seeds as possible.

    Here's a seed capsule. Not much more visible than the rest of the plant. Maybe that's why wise women love the little star lady so: she's as invisible as they are.

    The seeds in here will ripen even if you cut the plant or uproot it. If I pick a lot of chickweed and leave it in the refrigerator (it's one wild green that keeps well), within a few days the bottom of my storage bag is covered in a layer of tiny yellow-orange seeds that have ripened and fallen loose.

    With your magnifying lens you'll see the teeth on the seed capsule. When the seed capsule gets wet, these teeth swell, and keep the capsule tightly shut. When the sun and wind dry the capsule, the teeth loosen and allow the wind to shake the seeds free.

    These patches of chickweed seem almost perennial, they self-sow so readily and constantly. But we don't curse the chickweed; we bless it, and accept its blessing of abundant green.

    Few patches of chickweed can outproduce my appetite for it! Last year I served chickweed salad to thirty women on spring equinox from this very patch. When I don't have that much help, I can eat quarts of chickweed a day all by myself .

    Sometimes the chickweed's already flowering by spring equinox. Wouldn't you be surprised in this little plain plant had flashy flowers? Don't worry, it doesn't. Unless you use a magnifying lens.

    Magnified, the pattern of delicate deeply-divided petals, each set off by a pointed green sepal, becomes a whirling mandala, a glittering star. The symmetry of the flower vibrates and the five white, cleft petals become ten slivers of light in your eye. The sepals' five-pointed under-star of shimmering green adds to the effect.

    There you are peering through a magnifying glass at a tiny flower, and suddenly you're having an experience of cosmic proportions. That's the little star lady for you!

    This patch of chickweed is out in the sun, so it dies early, as soon as the days lengthen and the heat builds. But there's a patch back at the house, under the roses. That patch doesn't give many greens in winter, but it stays so shady and moist that stars bloom there almost all year.

    The little star lady prefers cool, rich, moist soil. Along misty coasts, deep in mountain valleys, and even in cities, she has no shortage of likely habitats.

    She thrives here, along my quiet strand, though not as lushly as I once saw her growing.

    I was in northern California, along the coast. The wind was fierce, so my walk that day wasn't far. Just far enough to find a little stream that ran down to the sea, spreading herself out and out as she came, and smoothing the way for acres of nearly knee-high chickweed (with a healthy bit of miner's lettuce mixed in to add to the bounty).

    I would have lain down on the ground and eaten my way to bliss, but it was too wet. With my outer shirt as a makeshift carrying basket, and my ever-handy pocket knife, I cut enough to feast on for days to come, and plenty for sharing the earth's bountiful gifts with my chickweed-loving friends, too.

    And why don't we do the same? Though we have a proper basket and won't have to undress to hold onto our chickweed! The days are short. Let's cut our salad and go have a cup of hot cider by the wood stove.

  • Tuesday, April 24, 2018 1:37 PM | Wise Woman (Administrator)

    Chickweed Weed Walk

    by Susun Weed

    Put on your warm coat, and boots, and your hat, and come out with me to pick some chickweed. Yes, it is the middle of January! No, I'm not crazy. The sky has cleared and we'll have some good foraging down where the river widens and seeps toward the sea.

    I have the basket and some scissors. There's no dirt to wash off if we carefully cut an inch away from the ground, like giving the plants a haircut. Come on, already; you won't need gloves. It's warm out today.

    I love chickweed. It's my favorite salad green. And not just because I can harvest it fresh all winter long. The taste is exceptional: clean, bright green without a trace of bitterness, but just a little salty , Umm !

    Umm...smell the fresh sea air. There's our supper. Ready to be cut. Snip, snip. We'll be like the hairdresser for the little star lady. Our haircut will encourage the chickweed to branch many times and provide that many more tender shoots for our next cutting.

    And our cutting keeps the leaves large. Well, large for chickweed. I see your point, but, look, some of these are nearly as big as your thumbnail. In a, harsher habitat, the leaves don't get any bigger than your tiny toenail.

    But large or small, all the leaves are an even, bright, clear green, absolutely smooth, and growing in opposed pairs. See how the leaf stalks get longer and longer as they get farther and farther from the growing tip?

    Old chickweed is mostly stalk and not as edible as the tender leafy parts. Snip the growing leafy tops off, like this. And leave behind the soiled, stalky stuff. Lay it in the basket in a neat bundle, with all the stalks parallel. That makes it easier to chop for salad when we get back to the kitchen, No fuss, no mess, no dirt, no tedious washing.

    Look at this line of hairs that runs up the stem. Just one tiny line of hairs on an otherwise totally smooth plant. That's not a second line of hairs; this one merely jumped to the other side there at the leaf node. It goes around to each of the four directions, as in a prayer to the four elements: fire, water, earth, and air.

    You almost need a magnifying glass to see the hairs, unless you hold the stem to catch the light, just so, making the hairs visible.

    Take another look at the stem. See how it barely rises from the ground? Not that it exactly creeps or lies on the ground, but chickweed can be said to grow out instead of up. There are so many branches to the stalk, and more here than usual, since my cutting increases the branching, that a single plant seems to grow like a super-nova, radiating out and up.

    ~ Page Two ~

  • Tuesday, April 17, 2018 9:04 PM | Wise Woman (Administrator)

    Mineral-Rich Medicinal Vinegars

    Herbal vinegars are an unstoppable combination: they marry the healing properties of apple cider vinegar with the nutritional genius of plants—the mineral and antioxidant- rich, health-protective green herbs and wild roots. Herbal vinegars are tasty medicine, enriching and enlivening our food, while building health from the inside out.

    Vinegar is unique in its ability to draw minerals out of plants. The addition of vinegar to cooked greens magnifies the minerals available to our bodies. And the addition of mineral-rich medicinal vinegar to our diet magnifies health by making high-quality minerals available.

    Vinegars Seek Minerals

    Minerals are important for the health and proper functioning of our bones, our heart and blood vessels, our nerves, our brain (especially memory), our immune system, and our hormonal glands. No wonder lack of minerals can lead to chronic problems and getting more can make a big different in health in a few weeks. One of the best ways to get more minerals—besides drinking nourishing herbal infusions and eating well-cooked leafy greens—is to use herbal vinegars.

    Vinegar and Your Bones

    It is not true that ingesting vinegar will erode your bones. Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat and increases the ability of the stomach to digest minerals. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they're ancient old ladies. (Maybe your granny already taught you this?) In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third. All by itself, apple cider vinegar is said to help build bones; when enriched with minerals from herbs, I think of it as better than calcium pills.

  • Tuesday, April 17, 2018 10:14 AM | Wise Woman (Administrator)


    Part Two
    by Susun S. Weed

    Here where tulips will push up soon, in a sunny corner, is a patch of catnip intermingled with motherwort, two plants especially beloved by women. I use catnip to ease menstrual cramps, relieve colic, and bring on sleep. Motherwort is my favorite remedy for moderating hot flashes and emotional swings. They are both members of the mint family, and like all mints, are exceptionally good sources of calcium and make great-tasting vinegars. Individual mint flavors are magically captured by the vinegar. From now until snow cover next fall, I'll gather the mints of each season--peppermint, spearmint, lemon balm, bee balm, oregano, shiso, wild bergamot, thyme, hyssop, sage, rosemary, lavender--and activate their unique tastes and their tonic, nourishing properties by steeping them in vinegar. What a tasty way to build strong bones, a healthy heart, emotional stability, and energetic vitality..

    Down here, under the wild rose hedge, is a plant familiar to anyone who has walked the woods and roadsides of the east: garlic mustard. I'll enjoy the leaves in my salad tonight, as I do all winter and spring, but I'll have to wait a bit longer before I can harvest the roots, which produce a vibrant, horseradishy vinegar that's just the thing to brighten a winter salad and keep the sinuses clear at the same time.

    And what's this? A patch of chickweed! It's a good addition to my vinegars and my salads, boosting their calcium content, though adding scant flavor. In protected spots, she offers year-round greens.

    Look down. The mugwort is sprouting, all fuzzy and grey. I call it cronewort to honor the wisdom of grey-haired women. The culinary value of this very wild herb is oft o'erlooked. I was thrilled to find it for sale in Germany right next to the dried caraway and rosemary, in a little jar, in the supermarket. Cronewort vinegar is one of the tastiest and most beneficial of all the vinegars I make. It is renowned as a general nourishing tonic to circulatory, nervous, urinary, and mental functioning, as well as being a specific aid to those wanting sound sleep and strong bones.

    Cronewort vinegar is free for the making in most cities if you know where this invasive weed grows. To mellow cronewort's slightly bitter taste and accent her fragrant, flavorful aspects, I pick her small (under three inches) and add a few of her roots to the jar along with the leaves. I cut the tall flowering stalks of this aromatic plant in the late summer or early autumn, when they're in full bloom, and dry them. The leaves, stripped carefully from the stalks, provided stuffing (and magic) for our winter dream pillows; they are said to carry one into vivid dreams and visions.

    The sun is bright and strong and warm. I turn my face toward it and close my eyes, breathing in. I feel the vibrating life-force here. Everything is aquiver. I smile, knowing that that energy will be available to me when I consume the vinegars I'll make from these herbs and weeds. As I relax against the big oak, I breathe out and envision the garden growing and blooming, fruiting and dying, as the seasons slip through my mind's eye....

    The air grows chiller at night. The leaves fall more quickly with each breeze. The first mild frosts take the basil, the tomatoes and the squash, freeing me to pay attention once again to the perennial herbs and weeds, and urging me to make haste before even the hardy herbs drop their leaves and retreat to winter dormancy.

    The day dawns sunny. Yes, now's the time to harvest the last of the garden's bounty, the rewards of my work, the gifts of the earth. I dress warmly (remembering to wear red; hunting season's open), stash my red-handled clippers in my back pocket, and take a baskets in one hand and a plastic tub in the other.

    Then I'm out the door, into autumn's slanting sunshine and my quiet garden. My black cat bounds over to help me harvest and, after a while, the white cat emerges from under the house to purr and signal her satisfaction with my presence in her domain this morning.

    My gardening friends say the harvest is over for the year, but I know my weeds will keep my at work harvesting until well into the winter. In no time at all my deep basket is full and I'm wishing I'd brought another. Violet leaves push against stalks of lamb's quarter. Hollyhock, wild malva, and plantain leaves jostle for their own spaces against the last of the comfrey and dandelion leaves. (I think dandelion leaves are much better eating in the fall than in the spring, much less bitter to my taste after they've been frosted a few nights.) The last of the red clover blossoms snuggle in the middle. Though not aromatic or intensely-flavored, a vinegar of these greens will be my super-rich calcium supplement for the dark months of winter.

    My baskets are overflowing and I haven't gotten to the nettles and the raspberry leaves yet. They're superb sources of calcium, too. Ah! the gracious abundance of weeds, or should I say "volunteer herbs?" I actually respect them more than the cultivated herbs; respect their strident life force, and their powerful nutritional punch, and their added medicinal values that help me stay healthy and filled with energy.

    The main work of this frosty fall morning is to harvest roots: dandelion, burdock, yellow dock, and chicory roots. I've been waiting for the frost to bite deep before harvesting the nourishing, medicinal roots of these weeds. With my spading fork (not a shovel, please) I carefully unearth their tender roots, leaving a few to mature and shed seeds so I have a constant supply of young roots. I love the feel of the root sliding free of the soil and into my hands, offering me such gifts of health.

    Burdock I admire especially, for its strength of character and its healing qualities. I settle down to do some serious digging to unearth their long roots. For peak benefit, I harvest at the end of the first year of growth, when the roots are most tenacious and least willing to leave the ground. Patience is rewarded when I dig burdock. Eaten cooked or turned into a vinegar (and the pickled pieces of the root consumed with the vinegar), burdock root attracts heavy metals and radioactive isotopes and removes them quickly from the body. For several hundred years at least, and in numerous cases that I have witnessed, burdock root is known to reverse pre-cancerous changes in cells.

    Dandelion and chicory are my allies for long life. They support and nourish my liver and improve the production of hydrochloric acid in my stomach, thus insuring that I will be better nourished by any food I eat. I make separate vinegars of each plant, but like to put both their roots and their leaves together in my vinegar. A spoonful of either of these in a glass of water in the morning or before meals can be used to replace coffee. Note that roasted roots used in coffee substitutes do not have the medicinal value of fresh roots eaten cooked or preserved in vinegar.

    Yellow dock is the herbalist's classic remedy for building iron in the blood. Like calcium, iron is absorbed better when eaten with an acid, such as vinegar, making yellow dock vinegar an especially good way to utilize the iron-enhancing properties of this weed. (It nourishes the iron in the soil, too, and is said to improve the yield of apple trees it grows under.)

    And at that thought, I awaken from my reverie and return to spring's sunshine with a smile. The white cat twines my legs and offers to help me carry the basket back inside to the warmth of the fire. The circle has come around again, like the moon in her courses. Autumn memories yield spring richness. The weeds of fall offer tender green magic in the spring. What I harvested last November has been eaten with joy and I return to be gifted yet again by the wild that lives here with me in my garden.

  • Tuesday, April 17, 2018 10:03 AM | Wise Woman (Administrator)


    Part one
    by Susun S. Weed

    Spring is in the air. Buds are swelling, sap is running, the night is alive with sounds after winter's long silence. It's too soon to plant anything in the garden; there's still deep frost in the ground. But the snow is gone and the weeds are green and my supply of herbal vinegars is low, so I'll spend the morning harvesting.

    A pantry full of herbal vinegars is a constant delight. Preserving fresh herbs and roots in vinegar is an easy way to capture their nourishing goodness. It's easy, too. You don't even have to have an herb garden.

        Basic Herbal Vinegar
        Takes 5 minutes plus 6 weeks to prepare

        You will need:

    • glass or plastic jar of any size up to one quart/liter
    • plastic lid for jar or
    • waxed paper and a rubber band
    • fresh herbs, roots, weeds
    • one quart/liter apple cider vinegar

    Fill any size jar with fresh-cut aromatic herbs. (See accompanying list for suggestions of herbs that extract particularly well in vinegar.) For best results and highest mineral content, be sure the jar is well filled with your chosen herb, not just a few springs, and be sure to cut the herbs or roots up into small pieces.

    Pour room-temperature apple cider vinegar into the jar until it is full. Cover jar with a plastic screw-on lid, several layers of plastic or wax paper held on with a rubber band, or a cork. Vinegar disintegrates metal lids.

    Label the jar with the name of the herb and the date. Put it some place away from direct sunlight, though it doesn't have to be in the dark, and someplace that isn't too hot, but not too cold either. A kitchen cupboard is fine, but choose one that you open a lot so you remember to use your vinegar, which will be ready in six weeks.


    Apple cider vinegar has been used as a health-giving agent for centuries. Hippocrates, father of medicine, is said to have used only two remedies: honey and vinegar. A small book on Vermont folk remedies--primary among them being apple cider vinegar--has sold over 5 million copies since its publication in the fifties. A current ad in a national health magazine states that vinegar can give me a longer, healthier, happier life. Among the many powers of vinegar: it lowers cholesterol, improves skin tone, moderates high blood pressure, prevents/counters osteoporosis, and improves metabolic functioning. Herbal vinegars are an unstoppable combination: the healing and nutritional properties of vinegar married to the aromatic and health-protective effects of green herbs (and a few wild roots).

    Herbal vinegars don't taste like medicine. In fact, they taste so good I use them frequently. I pour a spoonful or more on beans and grains at dinner; I use them in salad dressings; I season stir-fry and soups with them. This regular use boosts the nutrient- level of my diet with very little effort and virtually no expense. Sometimes I drink my herbal vinegar in a glass of water in the morning, remembering the many older women who've told me that apple cider vinegar prevents and eases their arthritic pains. I aim to ingest a tablespoon or more of mineral-rich herbal vinegar daily. Not just because herbal vinegars taste great (they do!), but because they offer an easy way to keep my calcium levels high (and that's a real concern for a menopausal woman of fifty). Herbal vinegars are so rich in nutrients that I never need to take vitamin or mineral pills.

    Why vinegar? Water does a poor job of extracting calcium from plants, but calcium and all minerals dissolve into vinegar very easily. You can see this for yourself. Submerge a bone in vinegar for six weeks. What happens? The bone becomes pliable and rubbery. Why? The vinegar extracted the minerals from the bone. (And now the vinegar is loaded with calcium and other bone-building minerals!)

    After observing this trick its not unusual to fear that if you consume vinegar your bones will dissolve. But you'd have to take off your skin and sit in vinegar for weeks in order for that to happen! Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they're ancient old ladies. (Maybe your granny already taught you this?) In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third.

    All by itself, vinegar helps build bones; and when it's combined with mineral-rich herbs, vinegar is better than calcium pills. Some people worry that eating vinegar will contribute to an overgrowth of candida yeast in the intestines. My experience has led me to believe that herbal vinegars do just the opposite; perhaps because they're so mineral rich. Herbal vinegars are especially useful for anyone who can't (or doesn't want to) drink milk. A tablespoon of infused herbal vinegar has the same amount of calcium as a glass of milk.

    So out the door I go, taking a basket and a pair of scissors, my warm vest and my gloves, to see what I can harvest for my bone-building vinegars. The first greens to greet me are the slender spires of garlic grass, or wild chives, common in any soil that hasn't been disturbed too frequently, such as the lawn, the part of the garden where the tiller doesn't go, the rhubarb patch, the asparagus bed, the coven of comfrey plants. This morning they're all offering me patches of oniony greens. Snip, snip, snip. The vinegar I'll make from these tender tops will contain not only minerals, but also allyls, special cancer-preventative compounds found in raw onions, garlic, and the like.


    ~ Part Two ~

  • Tuesday, April 10, 2018 4:26 PM | Wise Woman (Administrator)

    Part Two

    Energy & Stamina The Wise Woman Way

    by Susun Weed

    It is tempting to try to get more energy by using stimulants. But stimulants actually decrease overall energy. They provide fast fuel, but no steady flow of energy. Stimulants push us beyond our innate capacity. In effect, they make us work harder than we truly have the energy for, and thus deplete us at deep levels.

    The energy-depleting effects of coffee, soft drinks, and white sugar products are cumulative. The more you try to get energy from these sources, the more tired you make yourself. The long-term consequences often include a profound fatigue.

    Black pepper and spices such as cinnamon and cloves are acknowledged stimulants too, and, if overused (as in drinking chai daily) can also weaken the internal fires that give us energy.

    Herbal stimulants such as ephedra (ma hang or Mormon tea), cayenne, ginseng, and guarana are also unlikely to help build real energy and stamina unless used sparingly and wisely. Herbal stimulants may even be quite dangerous, especially when powdered and taken in gelatin caps. Water-based preparations of stimulating herbs (teas and soups) are usually the safest, and tinctures are next safest, unless standardized. Small amounts of these herbs taken occasionally are harmless enough. It is long-term use of stimulants that erodes healthy energy.

    White sugar is one of the most common stimulants in the fast-food culture. We consume it in dozens of forms: corn syrup, cane sugar, "raw" sugar, fructose. I find that when the diet is rich in minerals, especially those in nourishing herbal infusions, whole grains, and yogurt, the desire for sweets is lessened and more easily satisfied with far less.

    For energy and stamina everyday, plus the extra you need to deal with everyday emergencies, follow the Wise Woman Way: drink nourishing herbal infusions, such as stinging nettle, red clover, oatstraw, and chickweed.

    For energy and stamina at home and on the road, plus the extra you need to deal with the constant stress, follow the Wise Woman Way: eat only whole grains: brown rice, wild rice, spelt, cornmeal, amaranth, quinoa, and edible wild seeds including lamb's quarter, nettle, and yellow dock.

    For energy and stamina, the Wise Woman Way, rely on your own power, trust in your own body’s wisdom if it needs to say "no," and don't force the issue with stimulants (except on those very rare occasions when nothing else will do).

    Energy and stamina the Wise Woman Way is simple, safe, successful, and fun. Congratulations for taking your health into your own hands.

  • Tuesday, April 10, 2018 4:24 PM | Wise Woman (Administrator)


    by Susun S Weed

    If having enough energy to earn your daily bread and to get all your chores done is a struggle for you. If you go to bed tired, but wake up even more tired. If you can't get up and go without coffee, or can't slow down and relax without alcohol. If your fatigue is ruining your mood and your friendships. Then it's time to build energy and stamina the Wise Woman Way.

    The Wise Woman Tradition nourishes optimum energy, and optimum health, by using safe simple nourishing herbal infusions, eating whole grains, and avoiding stimulants.

    Stinging nettle (Urtica dioica) is my favorite energizing infusion. It gives me the energy to work 14-15 hours a day on my dairy goat farm, train my apprentices, write books, run a publishing company and a workshop center, and fly all over the world to teach. I don't know how I could do so much otherwise.

    I buy dried stinging nettle and prepare it like this:

    ~ Put one ounce by weight in a quart canning jar.

    ~ Fill the jar with boiling water, cap well, and allow to steep for four hours or overnight.

    ~ Strain and enjoy.

    ~ Refrigerate the remainder.

    ~ Drink within 36 hours.

    Because stinging nettle strengthens the kidneys and adrenals, it builds powerful energy from the inside out, and gives one amazing stamina. If you drink 4-5 quarts of nettle infusion weekly, you can expect to see results within 3-6 weeks.

    There are no contraindications to the use of stinging nettle infusion. Side effects may include: thicker hair, softer skin, stronger veins, and greater delight in life.

    Nourishing herbal infusions can be made with other herbs too. I like red clover blossoms, lots of anticancer protection there, as well as lots of phytoestrogens. And oatstraw, such a mellow brew, and it's so great for easing and nourishing the nerves. I also use chickweed, comfrey leaf, linden blossoms, and mullein as infusion herbs, depending on my need.

    All nourishing herbal infusions are made as instructed above.

    Whole grains are the backbone of a whole food diet. Because they break down much more slowly than refined (white) flour products, whole grains provide a "time release" capsule that allows you to work and work and work (or play and play and play, as you will). For more energy, eat more whole grains.

    Notice which white flour products you currently use, and replace them with whole grain versions as you run out. Soon you'll be eating: whole wheat pasta, whole wheat bagels, whole wheat English muffins, whole wheat crackers (read boxes carefully), whole wheat pretzels, whole wheat cookies, whole wheat bread, brown rice, kasha, millet and more. The tastes and textures will bring new delights to your dining pleasure as well as lots of energy for you to do with as you will.

    Avoid stimulants. For powerful stamina and lots of energy, we are well advised to avoid stimulants. Not just drug stimulants like cocaine or "speed," but herb and food stimulants too.

    ~ Part Two ~

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