Boosting health with herbs: make your own autumn remedies

/ Hackney Herbal CIC/

Autumn is the time of year when many plants are transcending into the next phase of their life cycle. Most herbs are now at the end of their making seeds phase and are instead channeling energy back into their roots to create a store for the winter. There are plenty of roots to harvest from the herb garden including valerian, elecampane, marshmallow as well as herbs like dandelion and burdock which can easily be foraged. It is also the perfect time to be collecting rosehips - the fruit of the rose. Read on for some of our favourite herbal remedies to make at this time of year to warm the body and build our immunity as winter approaches.

Spicy Rosehip Syrup

Rosehips are a wonderful source of vitamin C and are a brilliant fruit to help the body defend itself from infections. You will find them growing wild in hedgerows, thickets and wasteland so they are an easy herb to forage for (plenty around Hackney marsh). Rosehips can be harvested when the fruits are soft. If you are foraging be mindful and only take a few hips from each plant you visit and leave plenty for others and wildlife.

IMG_1096.jpg

Ingredients (makes about 1 litre)

  • 10g of herb leaves eg. sage, thyme

  • 25g rosehips ideally fresh but you can use dried

  • 25g ginger root grated or sliced

  • 3 sticks of cinnamon

  • 3 star anise

  • 1 tbsp of cloves

  • 1 litre of water

  • about a 1kg sugar

Directions 

  1. Place the ginger and rosehips into a saucepan and cover with water, bring to the boil and simmer for 15-20 minutes - this is a decoction

  2. Turn off the heat and add the herb leaves to the pan and infuse for 15 minutes

  3. Strain the mixture through a sieve and muslin cloth into a measuring jug

  4. Add the same amount of sugar as their is liquid (ie. if you have 850ml of water, add 850 g of sugar)

  5. Heat the mixture continually until the sugar has dissolved

  6. Allow to cool and then pour into sterilised bottles

Dosage: Take 1 tbsp a day to boot your immune system or 1 tablespoon up to 6 times a day when suffering from a cold or flu. Dilute in hot water and add a squeeze of fresh lemon for an extra vitamin C kick. 

Fire Cider

Infused vinegars can be used for cooking, medicine, cosmetics, hair and skin tonics  and even household cleaning. Vinegar is anti-bacterial and anti-fungal and has anti-inflammatory properties. Vinegar contains acetic acid that acts as a solvent and preservative. Vinegars are particularly useful for extracting minerals from herbs eg. calcium and other alkaline minerals. They are also useful for extracting the flavours of pungent herbs which we use to make fire cider a remedy created by American herbalist Rosemary Gladstar. Fire Cider is a wonderful remedy to make to keep the immune system healthy and ward off pesky colds and flu. It’s very warming so also great for anyone working outdoors or gets cold easily during the cold months.We prefer to use fresh herbs, roots and spices in this recipe but you can also dried ingredients.

HH: Making fire cider.jpg

Ingredients (for a 300ml jar)

  • 1 small piece of fresh grated ginger root

  • 1 small piece of fresh grated horseradish root

  • 1/4 small onion, chopped

  • 1 cloves of garlic, crushed or chopped

  • 1/4 jalapeno or other chilli peppers, chopped

  • Zest and juice from wedge of lemon

  • 1 sprig each of rosemary, bay, thyme and sage or tbsp each if dried

  • 1 small piece of fresh turmeric root grated or 1tbsp turmeric powder

  • 1/4 tsp. cayenne powder

  • 1/4 tsp black pepper

  • 200 ml apple cider vinegar

Directions

  1. Prepare your roots, fruits, and herbs as above and place them in a clean preserving jar.

  2. Pour the apple cider vinegar into the jar until all of the ingredients are covered and fill the jar to the top.

  3. If you jar has a metal lid, make sure to place a piece baking parchment paper under the lid to avoid it coming into contact with the vinegar.

  4. Label your jar with the ingredients and date. Shake well.

  5. Store in a dark, cool place for a 4 weeks and remember to shake every few days.

  6. After 4 weeks use cheesecloth and a sieve to strain out the ingredients. Pour the strained vinegar into a clean jar or bottle.

  7. Enjoy a spoonful a day through winter to keep your immune system strong. You can dilute it in hot water and add honey to sweeten or add it into soups and stews

  8. Take 3-5 spoonfuls a day when you are suffering from cold or flu.

Warming Cold Busting Tea

thyme, echinacea leaf, rosemary & rennel seed herbal Infusion

This aromatic blend of herbs is great for warming up the body as cooler weather approaches in autumn. It’s also a useful blend to enjoy if you are feeling under the weather as the echinacea is an immune stimulant and the anti-bacterial and antiviral thyme can help against colds and flu. Rosemary stimulates the circulatory system and helps to keep extremities like hands and feet cold as well as being an antidepressant. Fennel seed adds some sweetness to this blend to balance the other more savoury herbs and adds a digestive element to this warming brew.

Directions

Mix equal quantities of each herb and use 1 heaped teaspoon per cup. Infuse herbs in boiling water for 10 minutes before enjoying. Leave to steep for longer to develop a deeper taste and allow more sweetness to come through from the fennel seed.