Guest guest Posted July 15, 2004 Report Share Posted July 15, 2004 What herbs are considered " bitters? " thaniks.. granny lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2004 Report Share Posted July 16, 2004 herbal remedies , " tvksi " <leo@1...> wrote: > What herbs are considered " bitters? " > thaniks.. granny lee Some bitter herbs would be: turmeric, goldenseal, yellowdock, dandelion and, I think, artichoke. I'm new here and hopefully didn't overstep; glad to have found this group. For years I have been very interested in all things herbal and have studied a lot on my own as well as been employed in a health food store that still believed in and carried loose herbs. I hope to learn lots more while here. Pink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2004 Report Share Posted July 16, 2004 Thanks, Pink... i do use dandilion but would like to have a wider choice. I harvest dandelions from my yard but have so few, i have to get some from the neighbors, too <g>. i have been around for a while, but am not too knowledgeable, but have benefited greatly from this group as well as other net sources. Thanks again, granny lee. herbal remedies , " pink6272000 " <pink6272000> wrote: > herbal remedies , " tvksi " <leo@1...> wrote: > > What herbs are considered " bitters? " > > thanks.. granny lee > > Some bitter herbs would be: turmeric, goldenseal, yellowdock, > dandelion and, I think, artichoke. > I'm new here and hopefully didn't overstep; glad to have found this > group. For years I have been very interested in all things herbal > and have studied a lot on my own as well as been employed in a > health food store that still believed in and carried loose herbs. > I hope to learn lots more while here. > Pink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2004 Report Share Posted July 16, 2004 Gentian is one of the best. I believe it is part of the " Angostura bitters " formula, though the formula is a secret. Also dandelion, chicory, chamomile has some bitter principals (ever steep it too long?), yarrow... But my favorites are by far dandelion and chicory. Got both in the lawn outside and I love to munch on the leaves plain (one or two a day or so). The leaves are the best part to use- or rather the one that I like the best. The roots don't taste as bitter to me. herbal remedies , " tvksi " <leo@1...> wrote: > What herbs are considered " bitters? " > thaniks.. granny lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2004 Report Share Posted July 16, 2004 I love artichokes! I forgot about that one. Endive and sorrel are as well. I love to drink the juice leftover in the pan after cooking an artichoke. You didn't overstep, and welcome! herbal remedies , " pink6272000 " <pink6272000> wrote: > herbal remedies , " tvksi " <leo@1...> wrote: > > What herbs are considered " bitters? " > > thaniks.. granny lee > > Some bitter herbs would be: turmeric, goldenseal, yellowdock, > dandelion and, I think, artichoke. > I'm new here and hopefully didn't overstep; glad to have found this > group. For years I have been very interested in all things herbal > and have studied a lot on my own as well as been employed in a > health food store that still believed in and carried loose herbs. > I hope to learn lots more while here. > Pink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2004 Report Share Posted July 17, 2004 thanks so much.. this will give me a much broader range than i had before. I suppose these each can be used just by themselves and not necessarily combined in a formula with others or with alcohol??????? granny lee. herbal remedies , " k_huether77 " <k_huether77> wrote: > I love artichokes! I forgot about that one. Endive and sorrel are as > well. I love to drink the juice leftover in the pan after cooking an > artichoke. You didn't overstep, and welcome! > > herbal remedies , " pink6272000 " > <pink6272000> wrote: > > herbal remedies , " tvksi " <leo@1...> wrote: > > > What herbs are considered " bitters? " > > > thaniks.. granny lee > > > > Some bitter herbs would be: turmeric, goldenseal, yellowdock, > > dandelion and, I think, artichoke. > > I'm new here and hopefully didn't overstep; glad to have found this > > group. For years I have been very interested in all things herbal > > and have studied a lot on my own as well as been employed in a > > health food store that still believed in and carried loose herbs. > > I hope to learn lots more while here. > > Pink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2004 Report Share Posted July 18, 2004 Yes you can use all these by themselves. Formulas have their place, but sometimes they aren't necessary. In fact, I hesitate to encourage formulas unless one is familiar with the herbs. I am a formula queen, that is for sure, but when I am introducing a new plant to my body, I take it alone in a water based preparation until I can see how my body reacts. Then, I get a feel for what plants to combine it with, if any. Some like to be left alone. My favorite way to " take " dandelion and chicory is to put it in my salad. It would be fun, of course, to make a digestif liqueur out of some of the herbs to sip before meals, or put a pinch of angostura bitters in some preseco or even on vanilla ice cream... It is hot today. Yarrow flower iced tea always feels good on days like this! (The leaves are more bitter than the flower) I am part chef part herbalist so my " cures " incorporate both. Dried burdock and nettle in soup broth, rosehips mixed with cranberries in a muffin or bread recipe, rose petals sprinkled on bread with nut butter... a few dandelion leaves chopped and included in a minestrone... yummy. I even used oatstraw infusion once to replace chicken broth when I made salmon risotto (ran out of broth). herbal remedies , " tvksi " <leo@1...> wrote: > thanks so much.. this will give me a much broader range than i had > before. I suppose these each can be used just by themselves and not > necessarily combined in a formula with others or with alcohol??????? > granny lee. > herbal remedies , " k_huether77 " > <k_huether77> wrote: > > I love artichokes! I forgot about that one. Endive and sorrel are > as > > well. I love to drink the juice leftover in the pan after cooking > an > > artichoke. You didn't overstep, and welcome! > > > > herbal remedies , " pink6272000 " > > <pink6272000> wrote: > > > herbal remedies , " tvksi " <leo@1...> wrote: > > > > What herbs are considered " bitters? " > > > > thaniks.. granny lee > > > > > > Some bitter herbs would be: turmeric, goldenseal, yellowdock, > > > dandelion and, I think, artichoke. > > > I'm new here and hopefully didn't overstep; glad to have found > this > > > group. For years I have been very interested in all things herbal > > > and have studied a lot on my own as well as been employed in a > > > health food store that still believed in and carried loose herbs. > > > I hope to learn lots more while here. > > > Pink Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2004 Report Share Posted July 18, 2004 This is really interesting. It is somewhat like i do. sort of test out the various teas and see how they feel and how i feel. I haven't tried the Yarrows yet. My Yarows are pretty well smothered out by plants that i can't identify as yet. They didn'tget enough sun and are more like vines<G> They have bloomed a bit, but maybe they will bloom some more since i thinned out the unknown plants. The unknowns had yellow blossoms similar to mallow so i had to wait and see. i may try just the leaves. have some of the coppery fennel and will try some of that again. in past only used the green fennel. i like the dill tea pretty much. I buy a chicken every week or so and boil it to make broth and tender chicken. use all kinds of seasonings in it. especialy like the lemon pepper or sage predominately. That oat straw infusion sounds interesting, too. I do occasionally run out of stock,however i make up a big stewer full and freeze it in quart ziplocks and it usually lasts me a while. thanks again for all the very good suggestions. granny lee herbal remedies , " k_huether77 " <k_huether77> wrote: > Yes you can use all these by themselves. Formulas have their place, > but sometimes they aren't necessary. In fact, I hesitate to encourage > formulas unless one is familiar with the herbs. I am a formula > queen, that is for sure, but when I am introducing a new plant to my > body, I take it alone in a water based preparation until I can see > how my body reacts. Then, I get a feel for what plants to combine it > with, if any. Some like to be left alone. My favorite way to " take " > dandelion and chicory is to put it in my salad. It would be fun, of > course, to make a digestif liqueur out of some of the herbs to sip > before meals, or put a pinch of angostura bitters in some preseco or > even on vanilla ice cream... > > It is hot today. Yarrow flower iced tea always feels good on days > like this! (The leaves are more bitter than the flower) > > I am part chef part herbalist so my " cures " incorporate both. Dried > burdock and nettle in soup broth, rosehips mixed with cranberries in > a muffin or bread recipe, rose petals sprinkled on bread with nut > butter... a few dandelion leaves chopped and included in a > minestrone... yummy. I even used oatstraw infusion once to replace > chicken broth when I made salmon risotto (ran out of broth). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2004 Report Share Posted July 19, 2004 Yes, I pretty much do the same as you with the chicken except I roast it first then make a broth out of the bones and organs. I freeze the broth unless I decide to make chicken soup. I love oatstraw and nettle infusion- very nutritive overall. I put a handful of oatstraw or nettle in a quart jar and pour boiling water over it, then let it steep overnight or for at least four hours. The strong oatstraw infusion works the best in the risotto. Re the yarrow: I live in Germany in the white kind grows all over the place here. Once it is in your garden though, beware- it will soon take over your lawn once the seed spreads. I personally don't mind this but just in case I thought I'd warn you to contain it in a pot. Very resilient plant that yarrow! herbal remedies , " tvksi " <leo@1...> wrote: > This is really interesting. It is somewhat like i do. sort of test > out the various teas and see how they feel and how i feel. I haven't > tried the Yarrows yet. My Yarows are pretty well smothered out by > plants that i can't identify as yet. They didn'tget enough sun and > are more like vines<G> They have bloomed a bit, but maybe they will > bloom some more since i thinned out the unknown plants. The unknowns > had yellow blossoms similar to mallow so i had to wait and see. i may > try just the leaves. have some of the coppery fennel and will try > some of that again. in past only used the green fennel. i like the > dill tea pretty much. I buy a chicken every week or so and boil it to > make broth and tender chicken. use all kinds of seasonings in it. > especialy like the lemon pepper or sage predominately. That oat straw > infusion sounds interesting, too. I do occasionally run out of > stock,however i make up a big stewer full and freeze it in quart > ziplocks and it usually lasts me a while. > > thanks again for all the very good suggestions. > granny lee > > herbal remedies , " k_huether77 " > <k_huether77> wrote: > > Yes you can use all these by themselves. Formulas have their place, > > but sometimes they aren't necessary. In fact, I hesitate to > encourage > > formulas unless one is familiar with the herbs. I am a formula > > queen, that is for sure, but when I am introducing a new plant to > my > > body, I take it alone in a water based preparation until I can see > > how my body reacts. Then, I get a feel for what plants to combine > it > > with, if any. Some like to be left alone. My favorite way to " take " > > dandelion and chicory is to put it in my salad. It would be fun, > of > > course, to make a digestif liqueur out of some of the herbs to sip > > before meals, or put a pinch of angostura bitters in some preseco > or > > even on vanilla ice cream... > > > > It is hot today. Yarrow flower iced tea always feels good on days > > like this! (The leaves are more bitter than the flower) > > > > I am part chef part herbalist so my " cures " incorporate both. Dried > > burdock and nettle in soup broth, rosehips mixed with cranberries > in > > a muffin or bread recipe, rose petals sprinkled on bread with nut > > butter... a few dandelion leaves chopped and included in a > > minestrone... yummy. I even used oatstraw infusion once to replace > > chicken broth when I made salmon risotto (ran out of broth). > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2004 Report Share Posted July 20, 2004 herbal remedies , " k_huether77 " <k_huether77> wrote: > Yes, I pretty much do the same as you with the chicken except I roast > it first then make a broth out of the bones and organs. I freeze the > broth unless I decide to make chicken soup. Sunday before last i had unexpected guests and no main dish thawed out so rused to the super and bought a rotisery baked chicken which we really enjoyed and then the next day i boiled the remains and made broth to feeze and kept enough back for chicken and dumplings, and froze the rest. May do that again! > > I love oatstraw and nettle infusion- very nutritive overall. I put a > handful of oatstraw or nettle in a quart jar and pour boiling water > over it, then let it steep overnight or for at least four hours. The > strong oatstraw infusion works the best in the risotto. have heard of oat straw and nettle, but never usedit. Don'tknow if I can get it locally. willhave to find out and perhaps try it. > > Re the yarrow: I live in Germany in the white kind grows all over the > place here. Once it is in your garden though, beware- it will soon > take over your lawn once the seed spreads. I personally don't mind > this but just in case I thought I'd warn you to contain it in a pot. > Very resilient plant that yarrow! I should be so lucky! people tell me something is invasive and i say fine, need something to fill in! That's because this is only the second year with my current garden and it started out a bit bare! My son was in Germany in the 60's and really liked it and loved the people. Said they were very friendly. My neighbor in Texas has relatives in and came from Berlin. She is fortunate in that she gets to visit about every year. granny lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2004 Report Share Posted July 20, 2004 Well, since I live in germany, the Apothekes here carry nettle and oatstraw so I have no problem getting it. Nettle grows everywhere too. They grow oats locally, so oatstraw is pretty well available (though i wouldn't go picking a crop that belongs to someone else!) I do believe in using whatever is local. If someone says that such and such an herb is great, but it doesn't grow locally or is not easily available locally, then I won't use it. I will find the local equivalent. I think it is more sustainable. There are so many plants that do so many similar things, you know? Lol, gardening can be fun. It was only the second or third year of having the yarrow in the garden that it started to show up in the lawn. It creeped outward more and more with each year. The mints do the same thing. But, the yarrow was by itself at first in its own little bed so we really gave it a chance to thrive! Mmm, chicken. I will only roast if it isn't hot out. Today is grill weather and I discovered the joys of burning sage or green tea leaves on the coals while the meat is cooking. It imparts a nice smoky flavor. herbal remedies , " tvksi " <leo@1...> wrote: > herbal remedies , " k_huether77 " > <k_huether77> wrote: > > Yes, I pretty much do the same as you with the chicken except I > roast > > it first then make a broth out of the bones and organs. I freeze > the > > broth unless I decide to make chicken soup. > > Sunday before last i had unexpected guests and no main dish thawed > out so rused to the super and bought a rotisery baked chicken which > we really enjoyed and then the next day i boiled the remains and made > broth to feeze and kept enough back for chicken and dumplings, and > froze the rest. May do that again! > > > > I love oatstraw and nettle infusion- very nutritive overall. I put > a > > handful of oatstraw or nettle in a quart jar and pour boiling water > > over it, then let it steep overnight or for at least four hours. > The > > strong oatstraw infusion works the best in the risotto. > > have heard of oat straw and nettle, but never usedit. Don'tknow if I > can get it locally. willhave to find out and perhaps try it. > > > > Re the yarrow: I live in Germany in the white kind grows all over > the > > place here. Once it is in your garden though, beware- it will soon > > take over your lawn once the seed spreads. I personally don't mind > > this but just in case I thought I'd warn you to contain it in a > pot. > > Very resilient plant that yarrow! > > I should be so lucky! people tell me something is invasive and i say > fine, need something to fill in! That's because this is only the > second year with my current garden and it started out a bit bare! > My son was in Germany in the 60's and really liked it and loved the > people. Said they were very friendly. My neighbor in Texas has > relatives in and came from Berlin. She is fortunate in that she gets > to visit about every year. > granny lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2004 Report Share Posted July 20, 2004 herbal remedies , " k_huether77 " <<<k_huether77> wrote: ....snip.. If someone says that such and such an herb is great, but it doesn't grow locally or is not easily available locally, then I won't use it. I will find the local equivalent. I think it is more sustainable. There are so many plants that do so many similar things, you know?>>> Good idea. when i look at all the parralells of usage in the various herbs, I wonder why one has to have so many different ones on hand. I think we sometimes get carried away with wanting them all when a comparative few will do many of the jobs we need done. I am a bit simplistic i suppose. or maybe just 'simple!!' <G> We treat them like gadgets. like some photographers who has so many gadgets to fool with he doesn't have time to get the picture for messing with the gadgets. LOL <<snip.. Mmm, chicken. I will only roast if it isn't hot out. Today is grill weather and I discovered the joys of burning sage or green tea leaves on the coals while the meat is cooking. It imparts a nice smoky flavor.>> What a terrific idea! will have to try that! i coppied your articl about the nettle and will have to see if i can find some and do that! granny lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2004 Report Share Posted July 21, 2004 I am glad I can help. I think a lot of it is, I like to eat and prepare foods! Yes, I like simplicity as well. I went crazy and bought all sorts of herbs, and I find that I return to the same ones over and over again for different things... even when I have so many others to choose from. Even simpler than that, is the idea that you use these herbs and plants in your cooking to enhance your food supply... sort of a tasty way to take your medicine! herbal remedies , " tvksi " <leo@1...> wrote: > herbal remedies , " k_huether77 " > <<<k_huether77> wrote: > ...snip.. If someone says that such and such an herb is great, but it > doesn't grow locally or is not easily available locally, then I won't > use it. I will find the local equivalent. I think it is more > sustainable. There are so many plants that do so many similar things, > you know?>>> > > Good idea. when i look at all the parralells of usage in the various > herbs, I wonder why one has to have so many different ones on hand. I > think we sometimes get carried away with wanting them all when a > comparative few will do many of the jobs we need done. I am a bit > simplistic i suppose. or maybe just 'simple!!' <G> We treat them like > gadgets. like some photographers who has so many gadgets to fool with > he doesn't have time to get the picture for messing with the gadgets. > LOL > > <<snip.. Mmm, chicken. I will only roast if it isn't hot out. Today > is grill weather and I discovered the joys of burning sage or green > tea leaves on the coals while the meat is cooking. It imparts a nice > smoky flavor.>> > > What a terrific idea! will have to try that! i coppied your articl > about the nettle and will have to see if i can find some and do that! > granny lee Quote Link to comment Share on other sites More sharing options...
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