Here is our first attempt at blogging. We will use this space as a way to share things that we are excited about. Different herbs and their benefits, why we formulate using the herbs or essential oils in our products, we will share tea formulas that we like - along with some actions of the herbs included, and much more as the blog develops.
As I made my way through the Herbal Sciences program at Bastyr University, we spent many hours a week in the herb lab following lectures on the herbs that we would be working with. We would learn just about everything; Plant family, how to identify the herb, the constituents, actions, herb/drug interactions, precautions, how to prepare, complimentary herbs, and so much more. When we would get into the lab, tea for each herb was prepared which we would taste, smell, feel, etc - using all organaleptic skills to become familiar with the herb. We would do the same with tinctures of each herb. And, let me share something that may not be a secret - there are a LOT of extremely BITTER and PUNGENT herbs in the mix. And sometimes, the bitter and pungent herbs are exactly what we need - For instance bitters are generally helpful with digestion issues!
The following tea blend does support digestion, but does not have a strong bitter taste or feel, it is a bit sweet and slightly fruity, and can be enjoyed hot or cold.
1 Tablespoon of herb / 1 Cup water (3 teaspoons = 1 Tablespoon)
1 part Chamomile
1 part Calendula
1 part Rose petals
Hot - Bring water to a boil, remove from heat, add herbs and cover. Let steep 8-15 minutes. Remove cover, strain herbs or remove tea bag, enjoy.
Cold - Place herbs in jar, cover with water, close container, refrigerate 6-24 hours (The longer the infusion, the stronger the tea!). Strain herbs, enjoy.
This tea blend is a calming, digestive supporting, and toning formula (and tastes great!):
Calendula has anti-spasmodic properties, is supportive to the mucus membranes throughout the body, and supports digestion.
Chamomile is anti-spasmodic, calming, and supports digestion.
Rose is high in flavonoids, antioxidant, and is astringent.
Wyk, Ben-Erik van., and Michael Wink. Medicinal Plants of the World: an Illustrated Scientific Guide to Important Medicinal Plants and Their Uses. Briza Pub., 2012.