Bronze bracelets, Bronze Age, Moesgaard Museum, Aarhus.

Bronze bracelets, Bronze Age, Moesgaard Museum, Aarhus.
Bronze bracelets, Bronze Age, Moesgaard Museum, Aarhus.

Monday, April 29, 2013

Five Herbs almost for Free......

Boost your Health in Spring




nettle - early spring.

Stinging nettle (Urtica dioica): In the beginning of spring arrive the first nettle sprouts from the soil. Those first sprouts are especially filled with nutrition and energy. The herb contains large quantities of zinc, which is important for the production of insulin and sex hormones. It contains also much iron, which women are often deficient in - and this can cause anemia and fatigue. Furthermore the herb  has much beta-carotene, B- and C-vitamin, Calsium, Potassium, Silica, and Sodium. The parts above ground of the nettle are used in herbal medicine, typical for women for the nutitrious qualitites. They also work diuretic and mildly blood sugar-regulating.



Lemon Balm (Melissa officinalis): has a calming effect on the nervous system and is used in the treatment of stress and insomnia.
 

Peppermint (Mentha x piperita): is a wellknown ancient medicinal herb, which through centuries was used against stomach problems and nausea. It is also an excellent cure for influenza and colds. It stimulates the circulation - and at the same time it increases the blood flow to the brain and clears the mind.




Ground Elder (Aegopodium podagraria) with the many names is a great edible plant of all time. Most people are irritated by it because it spreads very quickly, but both leaves and flowers can be used in cooking. The leaves are good in salad, soups and vegetable dishes. The flowers are fine as a mix in salad. The leaves can also be used as a green touch in juice and smoothies. The young sprouts taste best. Ground elder is basic, rich in minerals and it is said to be detoxifying, which makes it especially good in joint problems.




                                                                              















Dandelion (Taraxacum officinale): The Dandelion contains almost double as much A- vitamin as spinach, which else is known for its large content of A-vitamin. The Dandelion-leaves taste bitter and stimulate the liver and the digestion. Pluck the fine leaves and chop them finely for salad,  put them in vegetable dishes or brew a tea. The flowers can be used as a decoration in salads and desserts. The Dandelion is used in nature medicine to cleanse the blood and to improve the work of the liver and the bile. The Dandelion contains much potassium and many good vitamins and minerals.





  






source: Sunde tips, Caroline Fibæk, Urt din Sundhed op, FEMINA.
photo: grethe bachmann

4 comments:

Out on the prairie said...

Just seeing a few coming out.lots of dandelions when hiking today.

Thyra said...

Hej Steve, it must be so lovely to see the Dandelions coming up. I saw a few the other day, but now it has grown so cold again. There are only very few insects or butterflies yet.
Cheers
Grethe ´)

Wanda..... said...

Your post was full of memories for me, Grethe. My mother used to visit and pick wild greens in our field every spring. I've used wild elderberries to make a sauce for ice cream and grow mint for tea. I didn't know about stinging nettle though, except for the accidental brush against it in the woods!☺

Thyra said...

Hello Wanda. the old herbs bring good memories.
I love the mint tea. (and I love chocolat with peppermint!)
The stinging nettle burns really bad, but when you use it in cooking it looses its "stingings"! Did you ever fall down in a bunch of nettles with bare legs? Ouch! It's almost as bad as when you hit one of the red jellyfish when you're out swimming!

Grethe ´)