BOTANICALS 01 (an introduction to alternative food and medicine sources)

Apple

Anise Hyssop

Basil Blossoms

Beebalm

Broccoli

Calendula

Chamomile

Chives Blossoms

Chrysanthemum

Dandelion

Daylilies

Dianthus

English Daisy

Garlic Blossoms

Hollyhock

Honeysuckle

Hyssop

Johnny-Jump-Ups

Here’s how to sugar-coat edible flowers to preserve and enhance them. Gently wash fresh edible flowers in water. Place on white paper towels and let air dry or gently blot dry. Stir together 2 tablespoons water and 1 tablespoon thawed frozen egg product in a small bowl. Using a small, clean paintbrush, brush the egg mixture on each side of each petal in a thin, even layer. Sprinkle each flower evenly with sugar; shake to remove excess sugar. Let flowers dry on waxed paper for 2 to 4 hours. Store in an airtight container between layers of waxed paper for up to 4 weeks. For longer storage, freeze sugared flowers for up to 6 months.

Edible Flowers

Borage’s star-shape blossoms practically fall off the plant when they are ready to eat. They have a mild cucumber flavor that is delicious in lemonade.

Tulips have a wonderful crunch—especially at the base of the petals. The flavor ranges from pea- to bean like. Use tulip petals as a low-calorie substitute for chips with dip.

Pinks and other Dianthus have a sweet, clove like taste. Do not eat whole—remove individual petals. Infuse petals in water for tea, or top a cracker and cheese with several petals. Makes a delectable sorbet. ‘Tangerine Gem’ marigold and the other Gem hybrids are the only good-tasting marigolds, with a citrusy tarragon flavor. Use petals in deviled eggs. Lilacs are another variable flower, with a grassy taste or a delightful perfumed flavor. Use in chicken dishes and fruit salads.

 Edible Flowers

Pansies span every color of the rainbow, so you can have fun decorating food. Plan a party months ahead and grow pansies to match your decor, best outfit, or favorite color. Their flavor is slightly minty. Nasturtiums may be vivid yellow, orange, or red as well as muted tones and bicolors. Both the leaves and the flowers have a peppery flavor and are best eaten uncooked. Toss petals into salads.

Roses may be tasteless, sweet, perfumed, or slightly spicy. Chop the petals and mix with sugar. Let them infuse for a week and use for baking and desserts.

ABORTIFACIENT: Induces or causes premature expulsion of a fetus.

ACRID: Has a biting taste or causes heat and irritation when applied to the skin.

ADJUVANT: An herb used to aid the effect of a principal ingredient when added to a mixture.

ALTERATIVE: A vague term to indicate a substance which alters a condition by producing a gradual change toward the restoration to health.

ANALGESIC: Relieves or diminishes pain; anodyne.

ANAPHRODISIAC: Reduces sexual desire or potency.

ANODYNE: Eases pain.

ANTACID: Neutralizes excess acid in the stomach and intestines.

ANTHELMINTIC: Expels or destroys intestinal worms.

ANTIABORTATIVE: Helps to inhibit abortive tendencies (help prevent miscarriages)

ANTIASTHMATICS: Relieves the symptoms of asthma.

ANTIBIOTIC: Destroys or arrests the growth of micro-organisms.

ANTICATARRHAL: Eliminates or counteracts the formation of mucus.

ANTICOAGULANT: Prevents clotting in blood, or liquid.

ANTIDOTE: Agents which counteract or destroy the effects of poison or other medicines.

ANTIEMETIC: Counteracts nausea and stops vomiting.

ANTIHISTAMINE: Stop or minimizes the body’s allergic reactions by blocking the body’s production and/or use of histamines.

ANTIHYDROTIC: Reduces or suppresses perspiration.

ANTILITHIC: Reduces or suppresses urinary stones and will dissolve existing stones and gravel.

ANTIPERIODIC: Counteracts periodic or intermittent diseases such as malaria.

ANTIPHLOGISTIC: Reduces inflammation.

ANTIPYRETIC: Prevents or reduces fever.

ANTISCORBUTIC: Counteracts scurvy.

ANTISCROFULOUS: Counteracts scrofula.

ANTISEPTIC: Destroys or inhibits bacteria.

ANTISPASMODIC: Prevents or allays spasms or cramps.

ANTITUSSIVE: Relieves coughing.

APHRODISIAC: Stimulates the sex organs.

APERIENT: Herbal agents that are mild laxatives to the intestines, being gentle in peristaltic action.

APPETIZER: Stimulates the appetite.

AROMATIC: Agents which emit a fragrant smell and produce a pungent taste. Used chiefly to make other medicines more palatable.

ASTRINGENT: Causes contraction of tissues.

BALSAMIC: A healing or soothing agent.

BITTER TONIC: Bitter tasting properties which stimulate the flow of saliva and gastric juice. Used to increase the appetite and aid the process of digestion.

CARDIAC: Agents which have an effect on the heart.

CARMINATIVE: Expels gas from the stomach, intestines or bowels.

CATHARTIC: Causes evacuation from the bowels. There are different types of cathartics. Aperient or laxatives are mild and gentle in their actions. Purgatives are powerful and produce copious evacuations and are used only by adults afflicted with stubborn conditions.

CAUSTIC: Acts as a laxative to empty the bowels.

CHOLAGOGUE: Increases the flow of bile and promotes its ejection.

CORDIAL: Invigorating and stimulating.

COUNTERIRRITANT: Agents applied to the skin to produce an irritation for the purpose of counteracting a deep inflammation.

CURATIVE: Healing.

DEMULCENT: Soothing, bland. Used to relieve internal inflammations. Provides a protective coating and allays irritation of the membranes.

DEODORANT: Destroys or masks odors.

DEPRESSANT: Eases nervousness or functional activity.

DEPURATIVE: A purifying agent.

DETERGENT: Cleansing.

DIGESTIVE: Aids digestion.

DIAPHORETICS: Herbal agents that increase eliminative secretions through the sweat glands, thus facilitation elimination of toxic and accumulative waste matter.

DISINFECTANT: Cleans infection by destroying or inhibiting harmful micro-organisms.

DIURETICS: Herbal agents that promote secretions of the urinary system, increasing toxic elimination and accumulative matter along with excess water.

EMETICS: Herbal agents that cause evacuation of the stomach contents via induced vomiting and are usually anti-poisonous.

EMMENAGOGUES: Herbal agents that act upon the reproductive system by strengthening and balancing the cellular tissues by regulating the body’s hormonal flow.

EMOLLIENTS: Herbal agents that soothe and soften the external skin surfaces and promote healing by removing foreign toxic matter through absorption.

ERRHINE: Substances which, when applied to the lining membrane of nostrils, creates a discharge of mucous.

EUPHORIANT: Produces an abnormal sense of vigor and buoyancy.

EPISPASTICS: Causes blisters, when applied to the surface of the body, and causes sloughing.

EXANTHEMATOUS: Pertains to skin eruptions or skin diseases.

EXPECTORANTS: Herbal agents that act upon the mucosal membranes of the respiratory tract, facilitating catarrhal discharge, by rendering them less viscid.

FEBRIFUGE: Reduces fever.

GALACTAGOGUE: Promotes the secretion of milk from the nursing breast.

GERMICIDE: Destructive to germs.

HALLUCINOGEN: Produces hallucinations.

HEMOSTATIC: Capable of slowing down or stopping hemorrhage.

HEPATIC: Acts on the liver.

HYDRAGOGUE: Purgative that will produces large amounts of watery discharge.

HYPNOTIC: Capable of inducing sleep.

INVIGORANT: A strengthening agent.

IRRITANT: Capable of producing local inflammatory reaction.

LAXATIVE: Causes the bowels to act.

LITHOTRIPTIC: Help dissolve and eliminate urinary and biliary stones and gravel.

MUCILAGINOUS: Emits a soothing quality to inflamed parts.

NARCOTICS: Herbal agents that have a sedative effect by diminishing the action of the nervous system and vascular system.

NAUSEANT: Produces the tendency to vomit.

NEPHRITIC: Applies to diseases of the kidneys.

NERVINES: Herbal agents that regenerate the entire nervous system, having a calming effect, by altering deranged nervous tissues and neutralizing toxins, that cause irritation of the nerve fibers.

NUTRIENT or NUTRITIVE: Nourishing.

OXYTOCIC: Capable of producing uterine contractions

PALLIATIVE: Relieves or lessens symptoms without curing.

PECTORAL: Relieves affections of the chest and lungs.

POISON: Harmful, destructive, or fatal.

PROPHYLACTIC: Protects from disease; preventative.

PURGATIVE: Causes copious evacuations from the bowels. More drastic than laxatives or aperient, and are generally combined with other agents to control or modify their actions. Used only by adults.

REACTIVATOR: Restores to a state of activity.

REJUVENATOR: An agent which imparts renewed vigor.

RUBEFACIENT: A substance used externally which causes redness and

increased blood supply when rubbed into the skin.

RESTORATIVE: Restores consciousness or normal physical activity.

SEDATIVE: Calms the nerves.

SIALAGOGUES: Increases the flow of saliva.

SOPORIFIC: Induces sleep.

SPECIFIC: Agent or remedy that has a special effect on a particular disease.

STIMULANTS: Equalizes circulation and regenerates the tissues of the arterial system.

SUDORIFICS: Increases perspiration, thus facilitating the elimination of toxic waste through the skin.

STOMACHIC: Stimulate the flow of digestive secretions and increases the volume.

STYPTIC: Contracts the blood vessels and stops bleeding.

TENIAFUGE: Expels tapeworm.

TONICS: Tones the alimentive tract, thus correcting problems of the digestive system. Promotes regeneration of tissues throughout the body.

TOPICAL: Applied to the skin only.

VASOCONSTRICTOR: Narrows the blood vessels and raises blood pressure.

VERMIFUGES: Kills and/or expels parasites or worms.

VESICANT: Raises blisters.

Tears (or Sleep Sand) of a Hamadryas Baboon - Dill Juice

Blood of Hephaistos - Wormwood

Hairs of a Hamadryas Baboon - Dill Seed

Semen of Hermes - Dill

Blood of Ares - Purslane

Blood From a Shoulder - Bear’s Breach

From the Loins - Chamomile

A Man’s Bile - Turnip Sap

A Pig’s Tail - Leopard’s Bane

Blood of Hestia - Chamomile

An Eagle - Wild Garlic

A Lion’s Hairs - Tongue of a Turnip (the leaves of the taproot)

Kronos’ Blood - Cedar Blood (sap)

Semen of Helios - White Hellebore

Blood of a Goose - A Mulberry Tree’s Milk (sap)

Semen of Herakles - Mustard Rocket

A Titan’s Blood - Wild Lettuce

Blood From a Head - Lupine

A Hawk’s Heart - Heart of Wormwood

Semen of Hephaistos - Fleabane

Semen of Ammon - House Leek

Semen of Ares - Clover

From the Belly - Earth Apple

From the Foot - House Leek

BOTANICAL SOURCES OF...

VITAMIN A (carotene): carrots, broccoli, beets, garlic, sweet potatoes, spinach, lamb’s-quarters, dandelions, violet leaves, parsley, garden cress, butternut squash, hubbard squash, pumpkin, cantaloupe

VITAMIN B1 (thiamin): Dried beans, brown rice, nuts, sunflower seeds, millet, turnip greens, dried peas, sesame seeds, soy beans

VITAMIN B2 (riboflavin): dried beans and peas, sunflower seeds, mushrooms, millet, collard greens, broccoli, amaranth, lamb’s-quarters, kidney bean sprouts

VITAMIN B3 (niacin): broccoli, tomatoes, potatoes, peanuts, sunflower seeds, ginko nuts, wild rice, brown rice, dried beans, peas, collards, mushrooms, whole wheat, barley, oats

VITAMIN B6 (pyridoxine): carrots, lima beans, bananas, avocado, spinach, dried lentils and dried garbanzo beans, orange juice, brown rice, soybeans, kale, black-eyed peas, pigeon peas, potatoes (with skins), sunflower seeds, peanuts, parsley, whole grains

BIOTIN: most fresh vegetables

CHOLINE: legumes, grains

FOLIC ACID: escarole, spinach, romaine, beans, legumes, seeds, nuts, oranges, avocado, asparagus

INOSITOL: fruits, vegetables, lima beans, peas

PABA: rice, molasses, whole grains

VITAMIN C: broccoli, berries, citrus, cantaloupe, kiwi, papaya, brussel sprouts, kale, turnip greens, cauliflower, parsley, watercress, currants, honeydew melon, sweet peppers ,snow peas, violet leaves, rape, alfalfa, rose hips, chili peppers,

VITAMIN E (tocopherol): vegetable oils, dark green leafy vegetables, brown rice, whole grain rice and wheat, roasted peanuts, sesame seeds, lima beans, cabbage, asparagus, oats, sunflower seeds, sweet potatoes

VITAMIN K: broccoli, soybeans, spinach, cabbage, cauliflower, carrots, tomatoes, peas

POTASSIUM: legumes

CALCIUM: bok choy, broccoli, collard greens, flax seed, figs, almonds, black-eyed peas, kale Legumes, mustard greens, okra, sesame seeds, sunflower seeds, soybeans, dandelions, rutabagas, many seaweeds, fava beans, spinach, chard, sorrel, beet greens, parsley, lamb’s-quarters, rhubarb, wheat bran

MAGNESIUM: avocado, banana, potato, spinach, lentils, walnuts, seeds, brown rice, peanuts

FLAVONOIDS: apples, citrus, cranberries, grapes, broccoli, celery, onions

CAROTENOIDS: carrots, peppers, tomatoes, dark green leafy vegetables

ALLICIN, SULFURALLYL CYSTEINE: chives, garlic, leeks, onions

ISOTHIOCYANATES: broccoli, cabbage, cauliflower

INDOLES: broccoli, cabbage, cauliflower

TERPENES: citrus

BORON: apples, pears, purple grape juice

FOLIC ACID: soybeans, sunflower seeds, wheat germ and bran, pinto beans, watercress, spinach, garbanzo beans, brussel sprouts, romaine lettuce, mung beans, white beans, kidney beans, lima beans, peanuts, pigeon peas, black-eyed peas, potatoes, orange juice

PANTOTHENIC ACID: sunflower seeds, fava beans, peanuts, soybeans, oats, pigeon peas, lentils, broccoli, brussel sprouts, sweet potatoes, green peas, filberts, cashews, ginko nuts.

PHOSPHORUS: pumpkin and squash seeds, sunflower seeds, millet, dried beans, lima beans, peas, corn, soybeans, wheat germ and bran, dark green leafy vegetables

IRON: parsley, pumpkin and squash seeds, dried beans, millet, sesame, amaranth, pigeon peas, sunflower seeds, sorghum syrup, dark rye, wild rice, sunchokes, prune juice

How To Can Food For Long-Term Storage

How To Freeze Food For Long-Term Storage

To Press Flowers

Air-Drying Flowers