ÒTRADITIONAL
MEDICINALS FOR FALLÓ
Despite
the beauty weÕve been experiencing these last days of summer fall and the
cooler weather is approaching. The days are shorter, summerÕs bloom is ending
and all of nature is gearing up for a long deserved rest. Our ancestors prepared for fall and
winter rest by building large stores of food, dried fish and meat, beans and
roots in their winter quarters known as long houses where the entire tribe
would survive until the spring.
Our
bodies too are shifting gears preparing for colder days, less light and the
ingestion of heavier foods that will be required to stay warm. These integral
shifts in metabolism require a fair amount of energy, therefore if you are
feeling tired, suffering canker sores, aches and pains or other unexplained
maladies it may be directly related to this process.
You
can ease the process and spare your energy by following mother naturesÕ lead.
Prepare your body by eating with the seasons utilizing more roots vegetables,
squashes, pumpkins, apples and other fruits and vegetables that are now coming
ripe. Shift from cold drinks to warming teas and plenty of water. Use hot
cereals instead of cold and give up the dairy until your energy is better.
Use
the following herbs to help smooth the transition.
Ginger- an all time favorite of every herbalist I know. Use
ginger for tea, in soups and in chicken and beef dishes. DonÕt throw the ginger
tea bags out. Toss them in your bath and soak away achy sore muscles and bones.
Dandelion- another wonderfully simple herb that can be utilized
in a variety of ways. If your yard is not chemicalized, pick the entire plant
root and all. Use the leaves in your green salad and chop the root to make a
tea. Dandelion cleanses the liver and kidneys of toxins, boosts energy and
strengthens immunity.
Garlic-can be used in all kinds of dishes, soups, stews,
baked meats and salad dressings. This herb helps boost immunity, builds the
blood, rids the body of toxins including excess cholesterol and is good for the
heart and circulatory system.
Milk
Thistle- used as a tincture cleanses
the liver and is particularly good for the symptoms of arthritis. It boosts
digestion by breaking down fats and increasing the production of bile.
Nettle-not to be handled with your bare hands can be dried
and made into a tea that is rich in vitamin C and iron. Nettle is particularly
good to relieve a stuffy nose, watery eyes and the other symptoms caused by
hayfever.
Ginseng can be used to increase sagging energy levels and
helps the body adapt to stressful situations be they emotional or physical.
DonÕt use ginseng to continually push your body at a feverish physical pace.
These
simple measures along with some additional rest should be all that a healthy
individual needs to make their transition from summer to fall. Wise food
choices will help insure that when those cooler fall days do arrive the
crispness of the air will entice and invigorate. Till next time, Rebecca