Page 118 - Lost Book Remedies

The Lost Book of Herbal Remedies

infections, asthma, and coughing. It relieves the in- *To use as a wash, leave the tea unsweetened and allow
flammation in the airways. it to cool before using it.

Harvesting: You can usually find a starter plant at Oil of Oregano. The essential oil of oregano can be
your local garden store. Harvest the leaves and stems made by steam extraction. If you have the equipment
before the plant blooms for best flavor. It is still potent for a steam extraction, it makes a stronger oil that must
after blooming, but the flavor is more bitter. be diluted before use. See page 37 for instructions. The
method below is easier, but it produces an oil that is
Warning: Do not take Oil of Oregano when pregnant.
It is concentrated and has not been proven safe for less potent; no dilution is needed.
pregnancy. Oil of Oregano Infusion. Fresh oregano leaves
Recipes. Oregano Tea. I prefer to use fresh ore- and stems. Carrier oil such as organic olive oil, grape-
gano leaves to make tea, though dried leaves can also seed oil, jojoba oil, or any other suitable oil. Gather sev-
be used. Dried leaves will lose the valuable oils and nu- eral large handfuls of fresh oregano. Wash and air-dry.
trients over time, so make sure your supply is fresh. Chop the sprigs and leaves, bruising them to release
the oils. Place the oregano into a clean glass jar,
You need: 1 Tablespoon fresh oregano leaves or 1 tea- packed, but not overflowing. Heat the carrier oil on a
spoon dried, 1 cup boiling water, raw honey or maple very low heat and pour it over the oregano. Stir the oil
syrup to taste. gently to coat the oregano and release any air bubbles.
Crush or bruise the oregano leaves in the bottom of a Cover the oil lightly (not sealed) and allow it to cool
cup or mug. Pour 1 cup of boiling water over the leaves completely. Allow to steep for 1 week. Warm the oil
and cover the cup to hold in the heat. Allow the tea to again to release any moisture. Strain the oil, cover it
steep for 5 to 10 minutes. Add honey or maple syrup to tightly, and store it in a cool, dark place.
sweeten the tea and make it palatable.

Oxeye Daisy,

Leucanthemum vulgare

Also known as dog daisy, oxeye daisy is in the
Daisy/Aster Family. It is often found in disturbed ar-
eas, fields, and roadsides throughout temperate North
America, Europe, and Asia. It is an introduced species
to North America.
Identification: Oxeye daisy is easily recognized by
its white ray flowers with yellow center florets. Each
erect plant grows 1 to 3 feet (0.3m to 0.9m) tall from
well-developed shallow rhizomes. You’ll often find
them in groupings, spread by the reach of its rhizome use them sparingly. The pungent flavor increases with
underground. The leaves are long, lobed, irregular, al- age, so older leaves are best cooked, changing the wa-
ternate, and coarsely toothed. Leaves become progres- ter during cooking. They are good added to soups and
sively smaller as you go up the stem. Each stem holds stews. The roots can be eaten raw and are best in the
one flower that blooms From May to October. It is of- spring.
ten confused with Shasta Daisy (also edible), which is Medicinal Use: The entire aerial part is medicinally
much taller. active, but the flowers are most potent. The plant acts

Edible Use: The leaves, young shoots, flowers, and as an anti-inflammatory, antispasmodic, diuretic, and
roots are edible. Young shoots and leaves are good tonic. It induces sweating, relieves coughs, and heals
chopped and added to salads. The flavor is strong, so I wounds.

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