Women's Health and Herbal Medicine
Within our materia medica of common 'weedy' medicinal plants native to the Appalachian mountains where we are based, you will also find a sprinkling of so-called invasive plants which are not native to this area and at times are seen as resource hogs, taking water, sunlight, and nutrients from our native plants and sometimes depleting their populations or even choking them out. One individual, a professional whose work is to control the populations of non-native plants in our woodlands, recently posed a question to us about the harvesting and use of invasive species such as autumn olive, multiflora rose, and mimosa and how this affects their presence amidst our native plants. It's such a fascinating inquiry and important topic that we wanted to address it here. After all, we eat, sleep, and breathe plants: their future is our future and their health is our health.
Does the Use of Abundant Herbal Remedies Include Invasive Species?
Increasingly, we are finding the plants in our yards are 'foreigners', invasive species which are sometimes stigmatized and snubbed by native plant lovers. What does the presence of these exotic botanicals mean and how do we deal with their infiltration of populations of other plants that we want to see thrive?
Mimosa tree flowers (Alibizia julibrissin)
Certain invasive herbs have become quite popular in modern herbal medicine: Japanese knotweed is commonly included in protocols for chronic lyme and immune support, kudzu leaves are edible, spinach-like, and certainly abundant, the plant provides an incredibly tough fiber for basket-weaving, and its nutritive, starchy root is an invaluable remedy for a number of physical issues, and mimosa flower goes into many mood-boosting formulas for its reputation as the serotonin-boosting 'happiness tree'.
Beyond the Idea of Good Natives vs. Bad Invasives
The framing of the invasive plant issue can be as varied as "All non-natives are bad," (see this National Geographic article on the subject) to "...The blame for damage done by so-called invasive species lies with us, when we have created an imbalance that opens opportunities for new species to move in," (Toby Hemenway on Timothy Scott's fascinating book Invasive Plant Medicine, which I recommend).
Autumn/Russian Olive berries (Eleagnus spp.)
The discussion on invasives vs. natives in the realm of modern herbal medicine gets complicated and nuanced quickly, with issues of sustainable wildcrafting and plant population control coming to the forefront. The average herbalist wouldn't dare refer to beloved plantain (which was known as 'English-man's foot' to indigenous Americans) or dandelion as invasive or consider eliminating them from the apothecary because they had origins somewhere other than North America.
To the contrary, the two weeds are present in some form in almost every materia medica and in the majority of apothecaries, mirroring their prevalence throughout the planet. The complexities of invasives vs. natives in the ecosystem are immense and this doesn't even touch on the philosophical lessons that invasive plants might hold for humanity: resilience, adaptability, and thriving under difficult circumstances, to name a few. Invasive plants are scrappy and tenacious to the core - qualities that will become more and more prized as we deal with a changing planet. One thing is becoming clear, though: the hard line between the invasives and the native plans is becoming blurred.
Conventional wisdom tells us that invasive species are unwanted and insidious. But the landscape is changing; in a warming world, it is becoming increasingly challenging to define what is native and what is not. There is even an area of study within integration biology which looks at the relationship invasive and native plants have with each other. Opportunistic plants offer us the chance to respect them for what they are, appreciate the role they play, receive what they offer, and reimagine how to do this while also preserving and sustaining our native plants. This is their own unique medicine, whether you make it into an herbal tincture (as in Japanese knotweed or kudzu) or not (check out this NY Times article 'Invasives Aren't Always Unwanted' for more).
Why Harvesting and Using Invasive Plants as Herbal Remedies Helps Balance the Ecosystem
We promote the harvesting and use of medicinally and nutritionally valuable plants and herbs, regardless of where they originate from. Often, the appropriate use of invasives such as multiflora rose blossoms or hips or autumn olive berries can help to control, deter, and diminish their populations by preventing them from seeding or spreading further (since these hips/berries are their reproductive organs). When we harvest wild multiflora rosehips for tea, preserves, or for our award-winning Carolina Bitters digestive formula, or pick autumn olive berries as an antioxidant-rich wild snack or pie filling, we effectively reduce their chances of reseeding themselves with those particular fruits, which may give native botanicals in the area a better chance to hold their own and resist the invasive takeover.
Despite their poor reputation amongst gardeners, invasives do have value when considered part of the larger ecological web. The Albizia julibrissin tree was originally introduced to the US as an ornamental from Asia and adapts well to most soils. When we harvest the stunningly gorgeous mimosa flower and bark to make our grief-supportive and mood-optimizing Mimosa Elixir, we will often drop a branch - which may help reign in the growth of the tree - or gather blooms from a specimen that is about to be cut down or trimmed anyway. Sustainably wildcrafting the blossoms - while, of course, leaving some for pollinators and other people to enjoy - means that we are reducing the self-seeding ability of the tree and therefore future populations of mimosa, while increasing the ability of native trees to thrive.
What can be done to control the widespread growth of exotic invasives while also helping our precious native (often woodland growing) herbal remedies such as lobelia, yellowroot, Solomon's seal, and black cohosh to thrive? Eating the weeds is a good start. We never promote the cultivation or spreading of invasive plants because their vigor and growth speed has the potential to destroy the native species that make our region of western North Carolina so special and among the most botanically diverse bioregions in the world. But we are long-time purveyors of the Frank Cook mantra, "Eat something wild everyday," and many of the most sought-after greens in our foraged salads are wild mustard, dandelion, plantain, and garlic mustard. Top that with some blackberries and you have yourself a fully invasive salad.
Weaving traditional kudzu baskets at Red Moon Herbs with the incredible teacher Nancy Basket
True Sustainability Through Education, Plant Saves, and Seed Spreading
Perhaps the deepest thread that runs through our 26-year history as a small herb company is that of protecting and spreading seeds of native plant populations. We do plant rescues and saves in which we transplant native medicinals from areas where they would otherwise be eradicated by development. We promote the awareness and use of ginseng leaf which is undervalued yet as or more potent than ginseng root. We share traditional wild-tending strategies such as re-planting pieces ginseng and Solomon's seal roots and planting the berries/seeds before harvesting. We pride ourselves on being leaders in the seed-spreading revolution.
Intrigued with the subject and looking for more? For further reading, check out the thoroughly researched book Invasive Plant Medicine: The Ecological Benefits and Healing Abilities of Invasives. Look into Ann Armbrecht's work on the Sustainable Herbs Project. Support your hyper-local or as-local-as-possible organic and biodynamic farmers, wildcrafters, and herbalists and know your herb sources and #whomakesyourmedicine. And as always, join us in supporting the work of United Plant Savers to conserve and protect our precious native medicinal plants.
How to Make an Herbal Eyewash
I purchased this little vintage ceramic eyecup a few months ago for doing eyewashes and just recently got the chance to use it. I love making up little batches of herbal eyewash for those mornings when you wake up with eyes that are red and crusty, inflamed, dry, or sore. There are a couple of different methods I use when making an herbal eyewash:
Method 1. Make a strong base of an herbal tea or infusion and add herbal tinctures into it to make your eyewash. A cooled tea of yarrow, horsetail, calendula, green tea, or chamomile makes a fantastic base for an eye formula. Our Vita-Min tea blend works well, too.
Method 2. Make a saline solution and add your herbal tinctures into that. I make fresh homemade saline with one cup of boiled, filtered water to 1/2 teaspoon salt, stirred together so that the salt dissolves. Let that cool and then add in your herbal extracts.
Method 3. Use a premade saline solution or sterilized eye solution as your base and add your drops of herbal tinctures into that. You can also just use water if you don't have salt on hand (though it may irritate the eye more than saltwater will).
With any of these methods, it's best to use distilled, filtered, or sterilized and boiled water to eliminate any opportunity for bacteria to get into the eye area.
There are a few herbs with affinities for and a long-standing tradition of treating the eye area. Some of my favorite herbal extracts for eyewashes that we have in the apothecary are:
- Chickweed (pictured below) for moistening and clearing
- Calendula for overall health and as an anti-inflammatory (extract available by special request - order Lymph Love and in the notes at checkout state 'please bottle calendula only')
- Yellowroot as a traditional eye-oriented anti-infective
- Plantain as a drawing, anti-inflammatory, and clarifying agent
- Goldenrod for drying and relieving itch and redness
- Ground ivy as a very traditional remedy for a range of eye issues, including soreness and weakness
- Yarrow as a catch-all for all of the reasons listed above
- I’ve used a drop or so of echinacea, too. It's a little tingly but a very effective anti-infective.
I simply add a few drops of these herbal tinctures (I was taught no more than 10-20 drops of total tinctures per oz) to one oz or two of boiled, distilled water, or saltwater, or straight saline solution (and let it cool if you did the boiled water, obviously). I have never had any issues with the very small amount of alcohol in the extracts irritating sensitive eyes. With any of these remedies, you want to be sure your herbal extracts or teas are well-strained of particulate matter which could further irritate the eye.
Running low on kitchen/apothecary supplies? No problem. Kitchen cupboard medicine to the rescue. In a pinch, I've also used a green tea bag (chamomile also works well) as a warm herbal eye compress. Simply make a cup of tea as you normally would, but when you take the tea bag out don't wring it out all the way: leave it a little soggy and apply it to your closed eye for a few minutes, allowing the tea to soak into your eye area as best you can. Got a cucumber? It's a cliche, but not one without its basis in truth. Even slices of cooling cucumber will do something to help draw inflammation out of the eye area - and you get a bonus spa moment.
Making a fresh herb poultice to reduce inflammation and support the eye area is a great option if you have any of these herbs growing around you: chickweed, plantain, calendula, or violet (all leaves or leaf/flower). Simply chop up or crush the fresh plant until it's moist and juicy enough to be clumped into a ball or paste and apply this to the eye area, covering it with a moist cloth if desired.
Back to the herbal eyewashes made via the three main methods described above, if you're using a clean, sanitized dropper then simply drop the solution into the affected eye, blinking to help it fully absorb and reach everywhere. If using an eye cup like the one pictured, pour enough into your eye cup to fill it up halfway, hold it up to your eye (head down) to create a seal, then tip your head up and let the solution permeate your eye area, blinking and opening your eye, for 30 seconds to a minute. Use the mixture applied to the eyes 2-6 times daily until the desired outcome is achieved.
This does *wonders* for tender eyes and I have never had soreness or redness last for more than a day after using an herbal eyewash made with the herbs above.
Herbs for Eye Health and Optimal Vision
We get a lot of inquiries about herbs for overall eye health and optimal vision, and I'll summarize our typical recommendations below. This is not an all-encompassing deep dive whatsoever as eye health is a complex and nuanced issue. Lifestyle and diet (a deficiency in vitamin A leads to night-blindness, for example, and is relatively common) is all-important here, including everything from getting enough sleep to reducing your exposure to blue light and increasing your exposure to natural light to getting plenty of antioxidants in your food (especially blueberries).
Our favorite herbs to use internally to support an overall lifestyle and nutritional effort toward eye health are:
- Ginkgo biloba
- Gotu kola
- Vitex berry
- Hawthorn berry
- Ground ivy
- Nourishing herbal infusions, particularly of oatstraw, nettles, and red clover (or extract of red clover - available by special request only)
These are all herbs known to support healthy vision through their effects on the cardiovascular system and circulation, the blood, and the pineal gland, or because of their nutrient density. A well-rounded eye health formula might include any or all of the above depending on your constitution, your diet and lifestyle approaches, and the big picture of your overall health.
And don't forget what's perhaps the most important aspect of modern eye health: regulating your screen time and making sure to use your long-range vision so that it doesn't atrophy. Go outside and fix your eyes on a tree on the horizon or a natural element as far away as possible to strengthen your ocular muscles in this way.
Making pine needle cough syrup is super easy and essentially no more work than making a very strong pine tea and then 'holding' it with good quality, preferably raw, local honey. Pine is an expectorant for thinning and moving mucous in the lungs. It's warming, somewhat drying, and has a sweet and sour flavor blend that can only be described as piney.
For the holidays this year, Michael made his favorite Christmas apple strudel with a few local spicebush berries thrown in for a wildcrafted Appalachian twist in a dish in which the new world meets the old...via strudel!
If I told you that I'd found a delightful summer sipping beverage that could make you live forever, would you believe me?
Reishi: The Mushroom of Longevity
Perhaps immortality is a stretch - though reishi is well known as the 'mushroom of immortality' in Chinese medicine - but it has performed well in many studies indicating that it is an effective longevity promoting tonic herb that increases the human lifespan (this study, for example). To enjoy the many benefits of reishi mushroom decoction or tea, I usually cook the dried mushroom in broths, soups, or stews, or boil it into a strong tea. While these are fantastic ways to access the medicine, none of them sounds particularly appealing in the heat of summer. That's where Long Life Lemonade - a cooling, nourishing, sweet, and nutritive beverage - comes in. It takes less than five minutes to make a batch and will last in the refrigerator for a few days.
Everything about this recipe is in-exact, as any good kitchen witch knows, so play around with it. Throw in some cardamom pods or cloves, use limes instead of lemons...experiment!
Long Life Reishi Lemonade Recipe
1/2 - 1 oz dried reishi slices
6 cups water
1 - 2 cinnamon sticks
2 - 4 tbsp lemon juice
stevia, sugar, maple syrup, or honey to taste
Place your dried reishi slices and cinnamon sticks in the water and bring to a boil. Simmer this mixture on low heat for one hour to even up to half a day or longer. The longer you simmer the mixture, the stronger the reishi will become and the more of its medicinal components will be imparted to the water.
Strain the liquid off from the herbs, and mix in your lemon juice and sweetener while it is still warm. Refrigerate several hours or until cold. Serve over ice with a lemon or lime wedge to garnish.
This Long Life Lemonade was a hit with my 10-month-old (I only let him have a few sips because it was quite sweet, but he would have happily chugged it all down).
Here's to endless summers, long life, and good health!