Getting Started with Herbal Medicine

Becoming prepared to face challenges looming ahead can be really overwhelming at times.  I totally get that.  There is so much to learn and so little time.
One of those challenges for me has been learning about herbs and how to use them as medicine.  There are so many fantastic herbs, so many ways to prepare and use them.  The herbal medicine books provide copious information on hundreds.  It can feel so overwhelming, especially as you read each one, learn what that herb does, and feel like you really need it, along with all the others.  The reality is, you don't need all that many.  With even just ten herbs, you can do a lot.  With twenty, you'd be set for just about any issue.

The trick is narrowing it down and being selective about what you choose to learn about and use.  Don't try to learn about all of them all at once.  Select one category to start with and choose five or so herbs from that group. If you start researching an herb and realize it doesn't address medical conditions you're likely to experience, choose another.  Here are some suggestions:

Culinary Herbs and Spices
Cayenne
Dill
Ginger
Lemon balm
Oregano
Parsley  
Peppermint  Rosemary
Spearmint
Thyme


Weeds

Dandelion
Gumweed
Mallow
Milk thistle

Plantain
Purslane
Red clover
Sagebrush

Home landscaping plants
Blackberry
Calendula  
Catnip 
Chamomile
Echinacea
Raspberry
Russian olive
Viburnum opulus
Yarrow

Commercial landscaping plants
Barberry
Honeysuckle
Lavender
Oregon grape
Potentilla
Rosemary
Russian sage


Native plants
Brigham Tea
Chokecherry
Elderberry
Gumweed
Juniper
Lomatium
Mullein

Oak
Pine
Sagebrush
Usnea


Or come up with your own list of what you have growing around you right now.

Finally, if the herbs you've chosen don't cover a known medical issue for you, then research what herbs do treat that condition.  Seek out and grow and cultivate those herbs.

Learn everything about your selected herbs.  Learn how to make the medicine.  Learn how to use it.  You can start your research with articles on this blog, but be sure to do more research.  It won't take that long, and most articles have references already provided for you.  Make sure you've got the necessary supplies.

Most importantly, learn before societal upheavals make learning difficult.  It's been a really interesting year thus far.  There's no telling what the next six months will bring.

14 june 2022

Blueberries--What Are the Best Preservation Methods?

My daughter Becky, a soil sciences and agronomy major, is spending the next six months interning at a blueberry farm in Washington.
I can hardly wait for all the tips she'll share about how to grow the best blueberries.  Unfortunately for us, she won't be learning anything about preservation methods.

So what are the best methods for preserving blueberries?  The answer depends on your individual circumstances and preferences, and especially on your intended use.  The individual circumstances to consider include your available freezer space and willingness to rely on electricity, humidity in your area, the equipment you have to work with, and susceptibility to earthquakes. 

Canning.  Blueberries canned in syrup will yield the best results for pies and other desserts.  However, once you open the can, you will need to use all of it pretty quickly.  Blueberry jam is pretty divine on biscuits.  And the jam can be thinned with corn syrup for making pancake syrup.  It's also very easy to add a spoonful or two to yogurt.

Dehydrating.  Dehydrated blueberries can be rehydrated in the exact quantities needed so that there is no waste.  These have a residual water content of about 8 percent and a potential shelf life of up to five years.  Dehydrate at 115-120 degrees for about 24 hours.  (Do not dehydrate berries, especially whole berries, at higher temperatures to hasten the process.  This can result in case hardening, where the outside of the fruit dries first, trapping moisture in the interior, and resulting in spoilage down the road.)  Ultimately, the time necessary to fully dehydrate any food depends on the humidity, amount of food in the dehydrator, the temperature, the size of the foods being dehydrated.  Large berries are going to take a lot longer than small berries.  Pricking and/or cutting the berries in half will significantly reduce dehydrating time.  If you are beginning with frozen berries, the skins will have already been split by the freezing process, so they do not need to be pricked.  Rehydrate dehydrated berries in a ratio of 1/2 cup cold water per cup of dehydrated blueberries.  Allow about 15-30 minutes.

Drying.  Dried blueberries can also be rehydrated in the exact quantity needed so that there is no waste.  However, they have a higher residual water content, so the shelf life is shorter, about six months.  Commercially prepared dried blueberries are also often treated with oil so that they are softer, and the oil shortens the shelf life considerably.  Dried blueberries work well in cereal, oatmeal, yogurt, and granola.  Rehydrate dried berries in a ratio of 1/2 cup cold water to every cup of dried berries.

Freezing.  Starting with frozen blueberries is the easiest way, right?  Buy at the store, put in the freezer at home.  Fresh blueberries should be blanched before freezing for best results and longest storage.

Freeze-drying.  Using commercially frozen blueberries is the easiest way to go, since they've already been pricked.  If you are starting with fresh blueberries, they need to be pricked or cut in half for even drying.  Freeze-drying offers the longest term storage, but of course, the freeze dryer is pretty expensive.

Powdering.  Powdered blueberries are best for making smoothies, especially when you don't have electricity or a powerful blender to really make a smooth smoothie.  They're nice for mixing into yogurt.  And when they are dehydrated and powdered, you can store a lot of blueberries in a small jar.  To make the finest blueberry powder, first puree the blueberries until they are perfectly smooth.  Pour the blueberry puree onto dehydrator sheets and spread into thin layers.  Dehydrate until very crispy.  Cool thoroughly and then put the crispy blueberry "leather" (though it really shouldn't be leathery--it should be very dry and crispy) into a blender to powder it.  Store blueberry powder in canning jars.  One tablespoon of blueberry powder equals approximately 1/2 cup of fresh blueberries.

(Note:  While dehydrated blueberries can also be used to make a blueberry powder, the blueberry bits probably won't be as fine or uniform unless you have a very powerful blender.)

5.20.23

Graham Crackers

After I made a few different batches of graham crackers, the title for this post was "Another Food Storage Fail."  But I tried two more recipes, and one of them turned out fairly acceptable.  If you are going to do this, go with recipe #1.  Recipes 2-4 are included so you can compare them with other recipes you find in case you don't believe me.  Or you think I have terrible taste.  Which is entirely possible.  I don't like macaroni salad, sushi, organ meats, or pickled pigs' feet. 
Graham Crackers #1
1 cup whole wheat flour
1/3 cup + 1 tablespoon sugar
1/3 cup butter
1 tablespoon milk
1/2 cup oat flour
1/2 teaspoon soda
1 tablespoon honey

Sift flours, sugar, and soda into a mixing bowl.  Heat butter, honey, and milk until melted.  Pour into dry ingredients and stir until smooth.  Roll out dough 1/8-1/4" thick on an ungreased cookie sheet.  Bake at 375 degrees for 10 minutes.  Cut into squares immediately after removing them from the oven.

Review:  These graham crackers taste the best and are the easiest to make.  They don't take that long and seem like they would be doable in more challenging circumstances.  While the texture is nothing like a store-bought graham cracker, the flavor is good and they are sufficiently crispy.  I think they would work very well for making a graham cracker pie crust.

Graham Crackers #2
2 cups whole wheat flour
1/3 cup dry milk
1/3 cup sugar
1 teaspoon salt
3/4 cup warm water
1 1/2 teaspoons honey
1 1/2 teaspoons yeast
2 tablespoons + 2 teaspoons vegetable oil

Combine dry ingredients.  Dissolve yeast and honey in water.  Pour yeast and water over the dry ingredients and stir them into a ball.  Let dough rise in a greased bowl 30-60 minutes.  Then knead for a few minutes. Roll dough out on an ungreased sheet.  Bake at 350 for 6 minutes, turn pan, flip crackers, and bake 2-3 more minutes.

Review:  These are ok.

Graham Crackers #3
2 3/4 cups wheat flour
2/3 cup brown sugar
1/2 cup butter
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 cup water

Cream butter and sugar.  Combine flour, baking powder, and cinnamon, and then add to creamed mixture.  Add in water.  Mix well.  Let stand 30 minutes.  Roll dough out on parchment paper to 1/8" thickness.  Bake on parchment on a cookie sheet at 350 degrees for 20 minutes. 

Review:  At least these don't taste so bad as to leave you gagging, but the texture is not right.  It is nowhere near what a graham cracker should be.


Graham Crackers #4
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
3 tablespoons butter
1/4 cup honey

Combine the dry ingredients in a medium bowl.  Melt the butter and honey in a small saucepan.  Combine both mixtures and mix with a fork.  Roll the dough directly on the cookie sheet to 1/8-inch thickness.  Bake at 375 degrees for 10 minutes.  Cut into squares immediately after removing from the oven.

Review:  Basically, these are no good for people.  The dogs will eat them without complaint.

© 2019, PrepSchoolDaily.blogspot.com

Cephalexin: How Is It Used?

Disclaimer.  I am not a licensed health practitioner.  This is just another post on knowledge and understanding you might wish to acquire in advance of a disaster in case no higher care is available.  As long as our society is functioning, you should leave anything more substantial than applying a Band-Aid to the professionals.  No medication, including those available over the counter, should be taken without consulting a physician.  Information shared here is for educational and entertainment purposes only.  It is not medical advice nor a substitute for licensed medical care. 

Cephalexin, another antibiotic commonly stocked by preparedness-minded individuals, is the most familiar member of the cephalosporin family of antibiotics.   Marketed by the brand name Keflex, this antibiotic is effective against most Gram-positive and Gram-negative bacteria.  It disrupts cell wall formation, eventually rupturing the wall, causing all the innards to leak out and the bacteria to die. It's a weapon you want in your war against bad bacteria.


Cephalexin is a relatively inexpensive antibiotic.  If you can't get it through your family physician, overseas pharmacies are an option.  Barring that, the veterinary equivalent can be purchased at some feed and ranch stores, often under the names Fish-Flex (250 mg) and Fish-Flex Forte (500 mg). The most common dosing regimen is taking the capsules every six hours for seven to fourteen days, less for bladder infections, and much longer for bone infections.  Pediatric dosages range from 12.5 to 25 milligrams per kilogram of body weight.

When treating various bacterial infections with cephalexin, physicians will prescribe along the lines of the following:

• upper respiratory infections:
• pneumonia, bronchitis, 250 mg, four times per day OR 500 mg, twice per day, 7-14 days
• strep throat, 250 mg, four times per day OR 500 mg, twice per day, 7-14 days
• ear infection
• adults, 250 mg, four times per day OR 500 mg, twice per day, 7-14 days
• children 12.5-25 mg/kg/day, in two divided doses, for 7-14 days 
• skin:
• impetigo, 250 mg, four times per day, 7-14 days
• cellulitis, 500 mg, four times per day, 7-14 days
• mastitis, 500 mg, four times per day, 10-14 days
• urogenital:
• cystitis, 250 mg, four times per day OR 500 mg, twice per day, 7 days, but may discontinue two days after symptoms pass
• pyelonephritis, 250 mg, four times per day OR 500 mg, twice per day, 7 days
• prostatitis,  250 mg, four times per day OR 500 mg, twice per day, 7 days
• osteomyelitis, 500 mg, two to four times per day, 4-6 weeks

Cephalexin may be taken with or without food.  However, individuals with sensitive stomachs should take it with food and a full glass of water.

Links to related posts:
Allergic to Penicillin?  What Are the Options? 
Alternative Medicine--Usnea
Amoxicillin
Penicillin 

For further reading:  

Dr. Cynthia Koelker, Armageddon Medicine 
Dr. Joseph Alton, Alton's Antibiotics, p 157 
Survival and Austere Medicine, 3rd Edition, p 210 

20 feb 2022