(Previously published in the April 07 Edition of the Cooroora Connect)

Natural Health Page

© By Amina Eastham-Hillier (BH.Sc Naturopathy)

Herbal Medicines are plants taken internally or used externally to treat and enhance our health. It is said that there is a medicinal plant to cure every illness or disharmony in this world and after delving into the science of herbs I truly believe this. We live in a wonderful sub tropical climate where it is relatively easy to grow an abundance of fresh herbs, even just in plant pots.

Parsley (Petroselinum cripen) – Did you know that Parsley is one of the highest vitamin C foods we have (even more than oranges)? It contains more vitamin A than cod liver oil and is also abundant with other vitamins and minerals such as Calcium, Magnesium, Potassium and Iron. Parsley has been used for thousands of years as a medicinal plant for recovery from illness hence the expression ‘in need of parsley.’ It has also been used as a symbol of great strength in Ancient Greece and many other cultures. So next time you push aside your garnish you may want to think again.

Parsley is great for the digestive system especially for those suffering from indigestion, flatulence and colic pain. Other medicinal uses are for arthritis, headaches, bronchitis, menstrual pain and fluid retention, and the list goes on. The whole plant can be used. Chop up leaves, stalks and roots to add to a herb sauce (see recipe below).

One cup of Parsley can also be drunk as a tea per day or used in salads, mixed into butter and even the stalks can be fried with oil until crispy.

Caution – Parsley is not recommended for pregnancy in therapeutic doses due to the possibility of too much stimulation to the womb.

Mint (Mentha species) –Mint is another wonderful herb for our digestive systems as it can help break down fatty foods by stimulating bile flow, digestive secretions and soothe migraines. Peppermint tea is a calming after dinner drink and can also ease nausea and vomiting in pregnancy and in travel sickness.

Mint can be used in salads, made into a sauce for meats and fish or a few leaves added to juices such as pineapple juice for a cool refreshing taste.

Dandelion (Taraxacum officinale) – When I was a child growing up in England my mother used to make us wonderful green salads and unknown to me, she often used dandelion leaves. They are a rich source of potassium and many other valuable nutrients.

Dandelion root is a great liver tonic and the leaves are very effective for fluid retention, to alkalize the body, purify the blood, lower cholesterol and can help with weight loss. It is important to make sure you have the ‘true dandelion’ plant (one flower on a single hollow stalk not the weed that looks similar but has a number of flowers stemming out). Young dandelion leaves can be eaten or taken as a tea and the roots are often used as a coffee alternative.

Dill and Fennel are excellent herbs for the digestive system. They can both help increase milk flow in nursing mothers and the dill seeds can be chewed to remedy bad breath. Bowls of fennel seeds are often placed at the exit of an Indian restaurant are for this exact reason as well as to stimulate the digestion and relieve flatulence after all that spicy food. In the past Fennel seeds were taken to church and nibbled on to delay hunger pains.

A Recipe for the Best Herbal Sauce

This is the most versatile recipe as you use any combination of herbs e.g. Parsley, Chives, Sage, Thyme, Mint, Vietnamese mint, Basil, Coriander, Nasturtium, Oregano, Rocket lettuce, baby spinach and any other leafy greens etc.

• 1 generous handful of fresh herbs e.g. Parsley, Basil & Garlic chives (Washed)
• 50 g butter
• 600 ml milk, (Cow’s, Goats or Soy)
• 2 heaped tbsp Flour (Corn Flour or Rice Flour)
• Salt & Pepper to taste

Method

Melt butter in a saucepan and stir in flour. Mix with a wooden spoon until you get a smooth paste. Slowly add the milk whilst you are mixing continuously to avoid lumps. When you have stirred in most (400 ml) of the milk heat up, still continuing to stir until the sauce starts to thicken up. Take off the heat and add the herbs. No need to chop unless you don’t have a bar blender. Using a bar blender, blend herbs into sauce. Add the rest of the milk and return to heat, keep stirring until your sauce has thickened again. Pour over fresh white fish, steam veggies or pasta.

Tip - If the sauce is too runny add a bit more flour (mix in a cup with a little cool water first and then add to sauce) and if it is too thick add more milk).

It is recommended to seek professional advice for treating medical conditions. Therapeutic doses of herbs can be prescribed in the form of herbal medicine tinctures by a professional Naturopath.

Next Month (May 07): Just How Healthy is your Digestive System? - Your Tongue has all the answers.......

Amina Eastham Hillier (B HSc) :  Naturopathy (Herbal Medicine, Diet & Nutrition, Flower Essences, & Iridology). 

Mobile : 0422 408 450

Email :  naturopathy@angelmothers.com with any questions

Website : www.angelmothers.com for regular healthy recipes

Amina Eastham-Hillier N.D