sanaesuzuki |

Homemade Orange Marmalade

My month of September was swept away by Covid.

(I wrote about it on my blog, How I Care for Myself When I Got Sick with “Covid”)

I had a fever for two weeks and could not eat much, but I was craving the comfort food I ate as a child and I had dreams about these foods!

Pancake: my father made it with instant pancake mix only once or twice a year.

Donkey’s Steam bread: When I was a child, it was a popular “donkey bakery” ( a popular bakery that came to town on a donkey-drawn cart and sold various bread).

Orange marmalade: I was not too fond of jam, but I loved orange marmalade with sweet orange skin. Marmalade also sounds something special to me instead of just jam and the golden orange color of the sunshine.

Eric made a flaxseed pancake and a blackberry steamed cake to satisfy the first two. But my craving for orange marmalade still existed, and I thought of it every day.

A few days later, Eric told me the orange tree in my garden had fruits, so maybe we could make it.

I tried to make it a few years ago, but it was not like what I remember. My memory of Orange marmalade was beautiful orange transparent color, and when I tasted it, my mouth got wrapped in orange flavor, and the skin was soft but tasted crispy.

The one I made was a little bitter because I did not separate the white pith, the orange flavor was not fully there, and the skin was not crispy.

I had to think about the recipe differently this time.

Eric has made jam many times, and when I told him how I made my orange marmalade, he said it sounded like making jam, so it was not marmalade. We talked together and made a new recipe.

The new recipe I wanted to try again was more labor and time, so I asked Eric to help me make it.

How did it come out?

Well, Eric is a skillful chef, so his advice helped as we made it, and it came out perfectly!

What did I change?

The main change was to separate the white pith of skin and cook membranes and seed as pectin in cheese clothes.

Here is the recipe if you want to try it.

Ingredients

5 pounds Oranges (ripe)
4 cups Water
3~5 cups organic white Beet sugar (depending on how sweet you want)

1. Gather the ingredients.

2. Wash and dry the oranges. Using a sharp paring knife, remove only the brightly colored zest from the oranges. Please do not remove any white pith directly underneath as much as you can because it is very bitter.

3. Thin match sticks the zest. Set the zest aside.

4. Cut the ends off the zested oranges, and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.

5. Hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that have the sections together.

6. Once you’ve cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help “set” the marmalade later).

7. Combine the zest, fruit, juice, water, and sugar in a large, heavy stainless pot and bring it to a boil. Stir just until the sugar dissolves, then stop stirring.

8. Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift the corners and tie the cheesecloth into a bag to hold the membranes and seeds.

9. Meanwhile, bring the marmalade to 220 F simmering (which took us over 2 hours, so be patient). Then once it reaches 220 F, hold it there for 5 minutes. Do not stir.

10. Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up three clean pint jars or several small jars like we did with sealable lids (if canning, they should be hot and sterilized) next to the pot.

11. Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle or spoon to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.

12. Put the lids on the jars and refrigerate, or you can proceed with canning.

Enjoy your marmalade!

Love,

Sanae❤️

How I Care for Myself When I Got Sick with “Covid”

Covid came to the world over two years ago, and many people’s guard has been down.

I was cautious with my health since I was diagnosed with non-Hodgkin’s large B-cell lymphoma stage IV and received aggressive chemotherapy “Epoch,” which calls red devil.

Because of Covid, I saw limited people, did not go many places, and only offered classes online and outdoors.

But I got Covid three weeks ago.

I had a high fever, headache, dizziness, cough, and nausea.

The fever took about ten days, but I was too weak for another ten days.

Finally, I am getting better now.

Blood cancer directly affects making antibodies. I had low antibodies to fight Covid because I had lymphoma, one of the blood cancers.

Also, I received aggressive chemotherapy “Epoch,” I have been getting blood tests resulting in low red and white blood cells and low platelets, which has not been issued in everyday life, but not fighting Covid.

I received chemotherapy because I realized holistic medicine and macrobiotic approaches could not stop growing cancer quickly enough. I received Epoch Chemotherapy because the cancer was advanced.

I post some blogs during my treatments. Here is one.

One year after I received the chemotherapy, I got in remission and had been able to live my life comfortably.

The following year will be the five-year mark which is a big goal.

My oncologist Dr. Mead told me that my blood tests showed minor issues: low platelets etc., which have been a little low after Epoch chemotherapy, and she also said it is not an issue for me to worry, so rest when I am tired and keep up what I have been doing to nurture myself.

Dr. Mead does not understand macrobiotics or holistic medicine and modalities, but she has always been supportive and never judged what I practice.

I consult with her if there is concern about what I am doing with my diet, medicinal herbs, or supplements.

I heard that blood cancer, like lymphoma, has no or low antibodies to fight Covid even after vaccinations.

I was extra careful, but unfortunately, my husband got Covid at work on September 3rd, and I got it on September 5th.

He had a fever, nasal mucus, stuffed nose, sore throat, joint pain, and cough, but it improved after five days. I had a fever for about ten days, a cough, headache, dizziness, nausea, fatigue and joint pain. I could not eat much for two weeks, so I lost weight and became too weak. I could not even speak much, could not write and read.

Even watching TV/Movies were not fun because of headache.

Usually, when I get sick, I write, but I could not even write till now.

The three weeks had been so challenging, discouraging, and lonely.

It was time for me to be my best friend once again.

I acknowledge my feeling sucked, down, discouraged, frustrated, setback, and disappointed.

I noticed that I wanted to blame someone or something.

I was so careful and did not see many people for a long time.

I did not like myself and anybody.

Only what helped me was my cats and dogs, who just lay next to me. They were quiet and looked at me. “Mommy, just rest; we are here with you till you get better!”

When my fever went down after ten days, I could go to the outside garden to see how my trees, plants, and flowers were doing.

They were happy to see me and told me they had been waiting for me.

I planted some of the trees 37 years ago when I moved here.

They looked strong, smiled at me, and said, ” We are here for you like you are here for us!”

I remember when I came back to life after three days of coma when I had a near-death car crash, the first thing I wanted to see was the sky, sun, and trees/plants.

There is power great than me is there with nature.

I appreciate my husband, Eric, for caring about me when I get sick, but this time he got Covid too.

His fever went down for five days, but he did not feel better for at least seven days.

I did my best to care for him for the first two days very carefully before I got sick. But I think I was already exposed to Covid before his symptoms came out.

I found out later he was not wearing his mask at work; I was shocked and upset with him, but I could not tell him.

I was too fatigue to speak. I also did not know what/how to tell him. I know he did not mean to get Covid and gave it to me.

I kept that feeling for two weeks and contacted my therapist. It was good to tell how I was feeling to someone. I also shared my feeling with Cancer Support Community meeting on Zoom.

I was able to share my feeling with my husband. He promised to wear his mask at work no matter what, and now he is also taking a shower when he comes home.

After communicating with my husband, my negative feelings are lifted. I felt much better and could eat more, and I started noticing that I was recovering from Covid.

Today was the first day I felt so much better and had almost no headache, so here I am writing.

Writing always helps me sort out my feelings and release/detox unwanted emotions during a crisis.

I went to my garden and saw birds (doves, hummingbirds, and many little birds), butterflies, caterpillars, spiders, grasshoppers, squirrels, and ants.

I am grateful for recovering from Covid, another health challenge, and for writing my blog.

Here is the list of how I care myself:

Rest, rest, and sleep
Cuddle dogs/cats family and communicate with them
Miso scallion remedy and Daikon ginger for fever
Tofu plaster and Cabbage leaves for forehead to reduce fever
Loquat leaves body scrub and cool towel compress
Lotus root tea for cough
Echinacea tea
Lemon, ginger, turmeric, and sea salt remedy
Elderberry tea
Mullen, Mashmallow, Astragalus, and Nettle tea
Foot bath, massage my feet and hands
Homeopathic medicine
Acknowledge my feelings, especially not to denial of my negative emotions: sad, lonely, fear of not getting better, overwhelmed, and anger
Bach Flower remedies
No socialization to talk to most of people ( I was too fatigued to speak)
Meditation (mostly laying down)
Be a best friend to me
Laydown outside to receive a little Sun Vitamin D
Talk to my therapist
Share at self-support group (Cancer Support Community)
Let my husband know my feelings
I did not have an appetite, so I ate comfort foods(rice cream with nori tsukudani condiment, pancakes, melon, berries, steamed cake etc.)
Contact my doctor and took blood tests
Took supplements of Chlorophyll, Vitamin C, D, and Standard Process of Echinacea Premium, Epimune Complex, and Andrographis Complex
Stay in my garden to connect with nature
Walk outside little bit with dogs when I felt I could walk

Love,

Sanae ❤️

Late Summer Medicinal Plants Workshop: Support Spleen and Stomach

I started “Medicinal Plants” outdoor workshop at Merrihew’s Sunset Garden in Santa Monica near my house last June!

In the last workshop, I introduced at least five medicinal plants you can grow in your garden, infused tea and taste them.

The link from the last workshop.

https://sanaesuzuki.com/2022/06/12/medicinal-herbs-and-plants-tea-workshop/

This month’s workshop will be this coming Sunday August 28th.

Learn how to make three different herbal infusions.

1. Oil for skin (moisturize)

2. Toner for skin (refresh and hydrate)

3. Tea for supporting stomach/spleen/pancreas (late summer organs in Chinese medicine)

I will introduce at least seven different medicinal plants to support Late Summer Five Elements organs: Spleen, stomach, etc., and how to make organic plant-based skin remedies: infusion oil for moisturizer and infusion toner for refreshing and hydrating skin.

During summertime, our skin receives hot intense sunlight and needs care and nurturing.

Skin is the largest organ and often shows the first signs of your health and inflammation.

The skin may not like vital organs compared to internal organs like the liver, kidney, heart, lungs, or brain. After all, the skin is with us always, and we can see, touch, and feel the skin. In this workshop, I want people to realize how much skin is working hard to protect us, and the skin deserves the best care from us.

Commercial skin care products are so harsh; many have unhealthy ingredients and are not sustainable for the environment.

Even natural skin care products are not the best for our skin. Even if they use organic ingredients to make the products, they have to use activation materials, so the production can be done in a short time, so they sell quickly. And they have to add preservatives to last a long time.

Homemade botanical skincare takes time (6~8 weeks) to make. It needs to be patient to make and let natural power add organically to infusion. Gentle and nourished—one of the best ways to care for and nurture the skin.

Skin organs are autumn: Lung and large intestine, but I recommend starting late summer organs: spleen/pancreas and stomach; that is a more proactive way to take care of the skin.

My favorite herbs to infuse oil and toner for skin care are calendula, lavender, helichrysum, chamomile, rose, and more. In this workshop, I will use calendula to infuse oil and helichrysum to infuse toner.

I will also introduce six different ingredients to make blending medicinal tea for late summer.
These are ingredients and their actions (REFERENCES from Five Elements with Western Herbs- Kate August at California School of Herbal Studies)

Workshop:

Sunday, August 28th, 3~4:30pm

Merrihew’s Sunset Garden

1526 Ocean Park Boulevard, Santa Monica, CA 90405

– outside classroom next to the chicken coop

$40/person

Here is the link to join the workshop.

This workshop medicinal plants energies and actions:

1. Bee Balm –

Energetics: aromatic, acrid, bitter, warm

Meridians/Organs: spleen, stomach, urinary bladder

Herbal Actions: diaphoretic, anti-inflammatory, antimicrobial, antispasmodic

2. Licorice-

Tonify Qi

Energetics: sweet, neutral- often used as a harmonizing herb

Meridians/ Organs: heart, lung, spleen, stomach – enters all 12 channels

Part used: the root

Herbal Actions: qi tonic, expectorant, demulcent, mild sedative

3. Tangerine Peel –

Regulate Qi

Energetics: acrid, bitter, warm, aromatic

Meridians/ Organs: Lung, Spleen, Stomach

Herbal Actions: carminative, aromatic, expectorant, tonic

4. Fennel Seed-

Warm the Interior- expel Cold

Energetics: spicy, sweet, warm

Meridians/ Organs: spleen, stomach, liver, kidney

Actions: stimulant, carminative, antispasmodic, expectorant

5. Ginger-

Warm Acrid Release Exterior

Energetics: Spicy, hot

Meridians/ organs: heart, lung, spleen, stomach, kidney

Herbal Actions: stimulant, antispasmodic, carminative, emmenagogue, diaphoretic

6. Cardamom-

Transform dampness

Energetics: acrid, warm, aromatic

Meridians/ Organs: Lung, Spleen, Stomach

Herbal Actions: carminative, expectorant

Here is the link to join the workshop.

Love, Sanae ❤️

Vegan Hiyashi Chuka (Cold Ramen)

I grew up loving Japanese noodles of udon, soba, ramen, hiyamugi, and somen so much!

One of my favorite noodle dishes in summer is Hiyashi Chuka (Cold Ramen). It is “Ramen Salad” to me!

When I started to eat vegan plant-based macrobiotic food in 1993, I thought I had to give up eating ramen noodles, but I found some companies were making vegan ramen noodles in 2005 and had been enjoying them since then.

Eric and I served Goddess Miso Ramen in the winter season at our “Seed Kitchen” restaurant in 2008~2016.

Summertime ramen must be Hiyashi Chuka (Cold Ramen). I had to introduce it to Eric.

We do not have hot, humid summer here in Santa Monica like in Japan, but I crave to eat Hiyashi Chuka (Cold Ramen) every summer, so I had to make it again this summer.

It is like cold soba noodles, but a much uplifted and happy feeling and cools my palette when I eat Hiyashi Chuka (Cold Ramen); verse cold soba gives me cooling, but a grounding, contented feeling.

You can create what you want to put on the top. I like cucumber, seitan/tofu, scallion, green shiso leave, and homemade red shiso pickled ginger on top.

Japanese karashi hot mustard is on the side, with homemade tamari (soy sauce) and sesame seed sauce.

I have seen Hiyashi Chuka packages in the Japanese market, but they are full of MSG and preservatives, so I have never used them. Vegan ramen noodles are available at natural food markets here, but if you can’t find them, you can use other vegan noodles.

I hope you try making it; then you will know how delicious and enjoy summer ramen!

Hiyashi Chuka (Cold Ramen) Recipe

Servings: 2~3

For Hiyashi Chuka Sauce

6 Tbsp Tamari (soy sauce)
2 Tbsp Mirin
2 Tbsp Lemon juice(if you want sweeter taste use orange juice)
1~2 Tbsp roasted sesame oil
2 Tbsp Kombu dashi＊ or water
1 Tbsp toasted sesame seeds
¼ tsp grated ginger
½-1 tsp la-yu (option Japanese chili oil)

For Toppings

1~2 Japanese or Persian cucumbers (or ⅓ English cucumber, julienned)
3 Red radish (cut into thin strips)
½ tomato (cut into wedges)
3-4 slices Seitan (cut into thin strips)
2 scallions (cut into thin strips)
3 Green shiso leaves (rinse and pat dry)
Red shiso ginger pickle (benishoga, kizami beni shoga, if you buy them at the store, make sure there is no MSG)

For Hiyashi Chuka Noodels

2~3 servings of fresh vegan ramen noodles (6 oz or 170 g of fresh noodles per person)
1 Tbsp toasted sesame seeds (optional garnish)
Japanese karashi hot mustard (optional side garnish)

To Make Sauce:

＊Kombu dashi – Stove top method: combine the kombu and water in a saucepan over medium-high flame. Bring to a boil, reduce the heat and simmer for about 20~30 minutes. Strain out the kombu and use it for sauce when it cools (this recipe from Love, Sanae).
Combine all the sauce ingredients in a medium bowl and whisk them together. You can keep it chilled in the refrigerator for up to a week.

To Prepare Toppings:

Cut all the topping ingredients into thin strips (so it’s easier to eat with noodles).

To Cook Noodles:

Bring a big pot of water to a boil and add the noodles. Separate the noodles before dropping them into the water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles in a bowl of ice water to cool. Drain thoroughly and divide the noodles into individual plates/bowls.

At last:

Place all the toppings and put Japanese karashi hot mustard on the side. Pour the sauce just before you eat with your favorite amount.

Bon appétit!

Love,

Sanae ❤️

Elderberry Enzyme Syrup & Juice

One of the seasonal works I do in summer with Eric is harvesting wild elderberries in North Fork.

It is usually after Umeboshi plums making in the end of June to the end of July.

Elderberry has antioxidants and many benefits for our health.

I posted my blog before on how to make elderberry tea with more information about its benefits.

https://sanaesuzuki.com/2017/02/27/healing-elderberry-tea/

I was making elderberry tea with dried elderberry most of the time since I could not harvest many fresh ones, but last year the timing was perfect when I went to North Fork, so I got so many fresh elderberries.
I saved some to dry for making tea later and tried to make enzyme syrup, juice and jam with extra fresh elderberry.

I only made Ume plum enzyme juice and Kombucha, so I did not know how elderberry works for making the enzyme syrup/juice. Wow, wow…it was so delicious. Beautiful enzyme bubbles!!!

I wanted make it again this year so every time I went to North Fork this year, I checked elder trees and hoped I would be able to harvest enough fresh ones this year too.

The elderberry flowers had a soft aroma (I made syrup and skin oil with the flowers, which I will share someday). After the flowers, the green berries were so cute.

Elder trees did not disappoint me. Thank you, elderberry trees!

Here is the juice I made this year.

It is similar to Red Shiso Juice I shared before.

https://sanaesuzuki.com/2019/07/22/red-shiso-juice-delicious-summer-remedy-drink-for-health/

The difference is I did not add any water and no cooking. It is only elderberries and beet sugar. They are fermented together.

Elderberry Enzyme Juice Recipe

Ingredients

300 g (about 10 oz) fresh elderberries
150~600 g (about 5~20oz) sweetener (I used beet sugar)

To make juice to drink

1 tablespoon, less or more (depending on how sweet you want)
1 cup, cold sparkling water, cold spring water, or hot spring water
1 tablespoons, lemon juice and a slice of lemon

Instructions

1. Prepare elderberries; trim the stems from elderberries after harvesting them. You can leave some of the leaves and stems for enforcing enzymes. There might be insects, so be careful handling them.

2. Wash elderberries with water and cleans them carefully.

3. Strain the water of elderberries in a basket and dry them as much as you can.

4. Place elderberries in a bottle jar and add beet sugar.

5. Shake the jar to mix them as much as you can.

6. Leave them a cool dark place near you and shake it every day or every other day. You can also mix it with your clean dry hand.

7. It should be ready to drink in about 3~4 weeks.

8. To drink Elderberry enzyme syrup as juice, you put 1~2 tablespoons of elderberry enzyme syrup and add about 1 cup of cold sparkling water or spring water. I usually do not put ice cubes, but If you like, you can add ice cubes. Lemon juice and a slice of lemons enhance the taste too.

You can also put hot/warm water for someone who loves a warm drink/tea.

I hope you like it and enjoy Elderberry Enzyme Juice!

Love, Sanae　❤️

P.S. Here is Elderberry Mocktail recipe that I posted for new year, if you like to try something new.

https://sanaesuzuki.com/2020/12/31/new-year-elderberry-mocktail/

Medicinal Herbs and Plants Tea Workshop

When I was about three years old, I saw my grandmother taking care of her tiny garden (Japanese saying that the size of a cat’s forehead )by the cliff of stream in front of her house.
Her loving and naturing energy to her garden’s vegetables and flowers helped them so cheerful to serve us.
It was fascinating to see them grow a little bit each morning with blight sunshine, cloudy sky, or even a rainy day with a smile because humans tend to get depressed on a cloudy day and feel sad on a rainy day.

My ground mother was a local healer to help babies who cried at night excessively and women who had Postpartum depression and hormone imbalance. She took me to Forrest to forage to find medicinal herbs/plants and mushrooms.

I always wanted to have my own garden someday and forage wild plants.
When I was seven years old, I created my tinier plant container flowers garden with a wood apple box from a fruit market in front of the five unite rental complex my parents were renting. Many people who passed by gave compliments on how beautiful my flowers were.
Since then, I have continued my garden wherever I lived, whether just a few planting pots by the window in my school dormitory or 50 plastic pots by the entrance of a guest house in Los Angeles.
I finally moved to the Santa Monica house where I have now since 1985, and when I started macrobiotic first stripped the lawn and created my rustic garden with bamboo and herbs.

I planted native California plants in the sidewalk area and built a rooftop container garden to grow medicinal herbs.
Many birds, butterflies, bees, caterpillars, ladybugs, and squirrels come to my garden and enjoy themselves—hummingbirds and doves nests on the tree branches.

I started to study herbology in 1995 with David Crow (founder of Floracopeia) at California Healing Art College in West Los Angeles.
I learned so much about native California plants and medicinal herbs.
I enjoyed recognizing those herbs when I go hiking and start foraging.
I have been learning about medicinal herbs and plants for a long time with macrobiotics.

I especially enjoy growing native California plants and medicinal herbs to make my healing tea and infused oil for my skin, health, and pain relief. I have been hoping to share what I do for a while.
Recently, Merrihew’s Sunset Garden’s new owners, Frank and Ati, were interested in what I do.
We started to talk about something we could do together.
I started going to Marrihew’s Sunset Garden since 1985 (they have been in business since 1947), and I never thought I would teach there, but my wish comes true, and I will be teaching there.

Medicinal Tea from Your Garden
Saturday, June 18th
11 am ~ 12 pm
Merrihew’s Sunset Garden
1526 Ocean Park Boulevard
Santa Monica, CA 90405
– outside classroom next to the chicken coop
$40/person

LEARN:
-medicinal benefits of 5 different herbs or more
-how to make infusions of fresh and dried herbs (i.e., hot tea, sun tea, sprays, etc.)
-tips for growing the herbs in your garden/pots (you can even grow a lot in a small space!)
-how/when to properly harvest the herbs
-how to dry the herbs
-fresh vs. dried
* Three kinds of organic medicinal tea tasting and handout included!*

To register and pay for the class, please go to this link

I hope some of you can come to learn plant healing power and taste them and enjoy the outdoor class ambiance.

Love, Sanae❤️

BENEFITS OF HERBS:

Disclaimer: The information offered is for educational purposes only!

Here are the benefits of the medicinal herbs/plants I use for the class.

1) Hibiscus 🌺 (hibiscus sabdariffa) Family – malvaceae-mallow family　Calyx

Rich in antioxidants such as beta-carotene, vitamin C and anthocyanin.
Fights inflammation, Lowers blood pressure. Lowers cholesterol, Promotes weight loss.
Fights bacteria, Supports liver health and more

Taste: sour, naturally sweet, spicy, and fruity

Action: Anticatarrhal, anti-inflammatory, antimicrobial, antioxidant, astringent, cardiotonic, demulcent, diuretic, hepatic, hypocholesterolemic, immune stimulant, refrigerant, reproductive tonic

Energetics: cooling and drying, uplifting, strengthening, refreshing

Use: Traditionally, hibiscus calyces have been used throughout the world as “refrigerants” to cool the body (Engels, 2007). In Egypt, hibiscus has been used as a diuretic and for cardiac and nerve diseases; in North Africa for coughs and sore throats; in Europe for colds and upper respiratory tract congestion, sleeplessness, and as a laxative and diuretic; and in Iran for hypertension (Engels, 2007).

The sour, astringent, cooling nature of hibiscus helps to cool and regulate the body’s temperature, as well as tone and cool irritated tissue and mucous membranes throughout the digestive tract and genitourinary system. This is particularly indicated in the case of overheated states and inflammation in the body, such as irritation in the liver, stomach, bladder, urinary tract, uterus, or colon. Hibiscus is also clearing, helping to move stuck mucus

in the lungs and energy in the digestive, respiratory, circulatory, and reproductive systems.

Sauce from Herb Academy

2) Peppermint (Mentha x Piperita)

Relieves gas and bloating while relaxing the digestive muscles and breaks up flatulence.
Stimulates digestive juices and can ease nausea and motion sickness.
Aids in colds, fevers, and flu.

Taste: sweetish odor and a warm, pungent taste with a cooling aftertaste

Action: carminative, anti-inflammatory, antispasmodic, aromatic, diaphoretic, antiemetic, nervine, anti-microbial, analgesic

3) Rosemary (Rosmarinus officinalis)

Help alleviate muscle pain and improve memory.
Boost the immune and circulatory system, and promote hair growth.

Taste: acrid & aromatic

Action: anti-microbial, anti-inflammatory, anti-oxidant, anti-apoptotic, anti-tumorigenic, anti-nociceptive, and neuroprotectiv

4) Holy Basil, Tulsi (rama – ocimum tenuiflorum)

Calms the nervous system, moves stagnation, colds and flu, upper respiratory illness.
Protects against toxicity from chemicals, heavy metals, and radiations.

Taste: robust, slightly sweet flavor and crisp taste

Actions: adaptogen, anti-inflammatory, anti-microbial, anti-viral, anti-fungal, anti-depressant, anti-anxiety,

carminative

5) Calendula (calendula officinalis)

Prevents muscle spasms, starts menstrual periods, and reduces fever.
It is also used for treating sore throat and mouth, menstrual cramps, cancer, and stomach and duodenal ulcers.

Taste: Acrid, bitter, cool

Action: Anti-inflammatory, antimicrobial, antispasmodic, cholagogue, hemostatic, lymphatic, vulnerary

6) Lemon Balm (melissa Officinalis) Family: Lamiaceae

Calming and uplifting the nervous system
Relieves spasms and gas, hot water extracts have anti-viral properties

Taste: Acrid, bitter, cool

Actions: carminative, nervine, antispasmodic, antidepressant, diaphoretic, antimicrobial, antiviral, hepatic

Contraindication: hypothyroidism

7) Chamomile (matricaria recutita) Family: Asteraceae

Calming to the nervous system, anti-inflammatory
Calming to digestive cramping and gas upset, mild

Taste: flowery, earthy and apple-like sweetness

Actions: nervine, antispasmodic, carminative, anti-inflammatory(抗炎剤), antimicrobial, bitter, vulnerary

4. TIPS for GROWING MEDICINAL HERBS

(your garden or pots – you can even grow a lot in a small space!)

1) If you love/like gardening or are curious about gardening, you can grow medicinal herbs even in a small container if you do not have a garden and live in an apartment. I once grew them when I was living in the school dormitory.

2) If you have a small space, choose the one easy to grow and you want to make fresh herbal tea.

3) A connection you make with plants/herbs/nature is essential.

4) As you observe the cycle of season/nature/life by little, seeds sprout and grow to produce flowers and maybe seeds again.

5) Recognizing the cycle of life is natural healing.

6) Most medicinal herbs grow like weeds in the wild. They are pretty hardy, so they usually thrive when you give decent soil, light, and water.

5. HOW/WHEN to HARVEST

1) Always harvest in the morning, after the dew has evaporated, and before the sun and heat hit the plant.

2) Make sure to use clean shears. This is beneficial both to you and the plant.

3) Buds and Flowers are best harvested just as they are opening.

4) Don’t wait for them to open fully: they will lose their medicinal potency.

5) Leaves are usually best harvested before a plant is in full bloom.

6. HOW TO PROPERLY DRY

1) Once you’ve harvested medicinal herbs for future use, I recommend drying them to preserve them.

2) Brush off and remove any organic material, such as bugs and dirt.

3) Dried quickly, protected from direct sunlight, packaged, and stored correctly

4) Minimal humidity and good airflow

5) If you use a dehydrator: a temperature should be around 90º to 110º

6) The traditional method for drying herbs is to hang them in small bundles from rafters.

7. FRESH VS. DRIED

1) Fresh-picked herbs taste good, but high-quality dried herbs can be as effective as fresh herbs.

2) The best reason to use dried herbs is that fresh herbs are unavailable year-round, and some medicinal herbs are not grown locally.

3) When making salves and oils, it is better to use dried herbs because the water content in fresh plants can spoil the oil.

If you have a question, send me email sanaehealing@gmail.com or post here.

Thank you!