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Lily

Lilies are one of the most underestimated herbs. From the time of man’s earliest recording, the lily was noted as the flower of purest beauty. Special virtues were once thought to be possessed by water distilled from the flowers, known as aqua area or golden water, and it was deemed worthy to be preserved in [...]

By |2019-01-02T23:17:40+00:00November 14th, 2018|Blog|0 Comments

Lavender

Many old books on lavender say that its smell has the power to conjure memories of other times and places. I have seen this statement proven time after time. I use lavender in many of my products, and when people smell the product full of the essential oil, they say, “This reminds me of the [...]

By |2019-01-02T23:14:46+00:00November 7th, 2018|Blog|0 Comments

Kelp or Bladderwrack

The seaweed kelp has several common names: Bladderwrack, Black wrack, Sea wrack, and Black tang. There are many different types of species. All are good to eat, even though they can vary dramatically in chemical makeup. There is the giant kelp from the Pacific Ocean, often reaching eighty feet in length, which whales and sea [...]

By |2019-01-02T23:13:21+00:00October 24th, 2018|Blog|0 Comments

Ivy

Ivy is best known today as the cover for unsightly buildings and is highly ornamental. Ivy was formerly held in high esteem. Poets’ crowns were made of ivy leaves. Because ivy is a symbol of marital fidelity, Greek priests used to make wreaths of it for newlyweds. It is said that drinking the wine in [...]

By |2019-01-02T23:10:50+00:00October 18th, 2018|Blog|0 Comments

Irish Moss

Scientists with the U.S. Department of Agriculture state that 100 grams of edible sea moss is very nutritious and contains very high amounts of potassium, calcium, phosphorus, sodium, and iron. It also has magnesium, chlorine, sulfur, copper, iodine, and other trace minerals. [Bradford Angier, Field Guide to Medicinal Wild Plants, Harrisburg, Pa.: Stackpole Books, 1978.] [...]

By |2019-01-02T23:07:44+00:00October 11th, 2018|Blog|0 Comments

Horsetail or Shavegrass

Horsetail, it is said, has been around for 3 50 million years. To put that in perspective, cockroaches have only been around for 300 million years. In prehistoric times, horsetail grew as high as trees. Native Americans used bundles of horsetail stems to scour their cooking pots. Later, cabinetmakers used horsetail for polishing wood finishes. [...]

By |2019-01-02T23:06:21+00:00October 4th, 2018|Blog|0 Comments

Horse Chestnut

The native American horse chestnut trees are called buckeyes. American Indians prepared the starchy buckeye seeds for food by roasting and washing them thoroughly to remove the poison. They also made a powder of the raw seeds and threw it on the water to stupefy fish. Derivation of name Hippocastanum vulgare is the sweet chestnut [...]

By |2018-09-10T15:14:01+00:00September 25th, 2018|Blog|0 Comments

Hops

Hops are native to Britain, although today they are grown in many countries. The English name hops is believed to be derived from the Anglo-Saxon koppan, which means “to climb.” This seems likely since hops is a tall-growing vine. Only the female plants are cultivated and used in brewing. Culinary uses Hops were mentioned by [...]

By |2018-09-10T15:14:55+00:00September 18th, 2018|Blog|0 Comments

German Chamomile

What is the world’s most popular herb? Chamomile, of course! It is said more than one million cups of the tea are consumed daily. I believe it, because I am one of the many, almost daily chamomile tea drinkers. It is one of the best de-stressers known to the modern world. Chamomile in ancient Egypt [...]

By |2018-09-06T09:18:24+00:00September 4th, 2018|Blog|0 Comments

Feverfew

Pyrethrum is derived from the Greek pur (fire) due to the hot taste of the root. There are many different varieties and species of feverfew. A member of the daisy family, the name comes from the Latin febrifugia, or “driver out of fevers.” As its name suggests, it is best known for reducing fevers, prompting [...]

By |2018-09-06T09:15:21+00:00August 28th, 2018|Blog|0 Comments

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