Garlic Ginger Cough Syrup

Do ya'll remember me mentioning that I was sick earlier this week? Well, it wasn't just any old cold... it was the whooping cough.

Even though I had been vaccinated as a child against this old-timey disease, it took a swing at me anyway. There's been a recent revival of this epidemic in the U.S. and it's grown to withstand our vaccines. For those of you who are unfamiliar with the symptoms of whooping cough, they include:  a dry and harsh cough, "coughing spells" that can last up to five minutes, and even turning red/blue from the violent, prolonged coughs. Although this infection is more likely to develop in children, adults can get it too. In fact, as the symptoms get worse, your body begins to suffer from exhaustion and you are more likely to force a hernia or even crack a rib.

Honestly, I've  had quite the number of painful and troubling infections in my life, and this ranked number 2! Although whooping cough can easily be remedied with antibiotics, I really didn't want to visit the doctor. I don't particularly like antibiotics--they are over-prescribed and are actually the reason why so many diseases are mutating and making a comeback. In addition, they completely dishevel the balance of your digestive system. Anyway, I decided to treat myself with herbs and natural remedies. If things got too serious after a few days, then I would make a visit to the doctor. 

Firstly, let me tell you just how much I enjoy creating my own remedies. As a wildcrafter, you are your own healer. Preparing the herbs and spices is a ritual in its own right. It's the process and the tender love and care which you prepare your ingredients that makes them so powerful and healing, instilled with your good intent and personal magick. Likewise, if you trust in the gifts of nature, you will certainly have a better chance for a speedy recovery. 

Among the MANY natural remedies against whooping cough, I found two which easily accommodated my spice cabinet. The first was incredibly simple, and something which I actually do quite regularly to fight off other illnesses. Since whooping cough is a bacterial infection, a natural and potent antibiotic that can begin fighting off this illness is none other than garlic! While eating a couple cloves a day was a bit unsettling for my stomach at first, I soon realized how my overall energy improved within a few short hours. On top of that, I found another fast and simple way to ease my coughing: cough syrups from the general drug store seemed to have absolutely no effect on my cough,  so I took it upon myself to make a homemade, natural cough syrup. Here's a brew that I created using several recipes:

Natural Cough Syrup
ingredients:
1 cup of water
1-2 minced cloves of garlic
1 teaspoon of fresh ginger
1/8 tsp of turmeric
1/8 cup honey

method:
Bring the water to a soft bubble over medium/high heat. Throw in the garlic, ginger,and turmeric and lower to a simmerfor five minutes. Finally, turn off the heat and add honey. Take as often as needed.

The syrup is simply magic. It tastes absolutely heavenly and it completely settled my nagging cough. This syrup doesn't just treat whooping cough, it's soothing enough to apply to any throat problem. The garlic, honey, and turmeric all clear bacterial infection, while the ginger helps with inflammation and irritation.

I do encourage you to keep healthy and seek natural remedies before sick season fully sets in. It's never too early to prepare. And if you care to learn more about whooping cough and natural remedies, I highly suggest you start here. 

Love & Light

Wild Ginger Hunting

Well, it's not exactly the season for wild ginger hunting per say, but I've been having a certain craving for it. I've been dreaming and drooling ever since I happened upon a patch last week on a walk through the forest.

What with Samhain on the way, I've decided to prepare a few gifts to honor my friends and family. I could think of no greater gift than that of candied ginger and syrup. Yum!

Wild ginger can usually be found in Northern California's damp forests, among the redwoods and under the protective skirts of the ferns. They tend to like the shadier nooks, where the soil is cool and moist (I found the ones pictured above nestling under a sword fern, sneaky little buggers!). Their leaves are smooth, somewhat shiny, and of a soft heart shape. They're commonly mistaken for wild violet leaves, which are also edible, but definitely not the taste we're looking for. Along with their distinctive heart shape, it's generally easy to identify the roots because they also smell and taste similarly to Asian ginger, only with a subtler punch.

Unlike the common Asian ginger root found in most grocery stores, wild ginger has pretty lanky roots, usually no thicker than pasta noodles. Even though there's not much to work with, the end result is very much worth the toil. 

The indigenous peoples of area have incorporated wild ginger root in their medicinal workings as well as daily diets for hundreds of years. It's no wonder it cures tummy aches and bloating when ingested. Ladies, if y'all are on your moon, I promise chewing a couple pieces of raw ginger will leave you feeling quite pacified. Plus you get a tasty treat.

Also, as with any herb or plant that you harvest, be it wild or homegrown, give thanks! Sing a song, breath life unto the plant, leave an offering (such as tobacco or cornmeal), caress it, or simply say thank you. Another habit I've come to be mindful of is over exhausting the plant; that is, don't harvest the entire plant. Leave some room for regeneration. It's not only beneficial for the plant, but you'll also always have a source to go back to.

Anyway, here's two personal recipes for y'all to try out. I like to incorporate every part of this plant, leaves and root, when making candy and syrup.

What you'll need for candied wild ginger root and wild ginger syrup:
- 11/2 cup of fine white sugar
- 1/2 cup of brown sugar
- 2 cups of water
- 1 cup of fresh, wild ginger root (chopped into 1 inch peices)
   *Dont have access to wild ginger root? Not a problem. You can easily substitute Asian ginger root, fresh or dry. :)

Instructions:
1. Add the sugars (11/2 cup of fine white sugar & 1/2 cup of brown sugar) to a sauce pan along with 2 cups of water. Bring to a boil.
2. Add the ginger root. Continue to let the syrup and roots boil for another 5-10 minutes.
3. Turn down the heat and let simmer for about an hour.
4. Let it cool and pour syrup and ginger roots into a jar. Let sit in a cool dry place for 3 days. (Such a painful wait! But alas, magick is afoot!)
5. After 3 days, pour the syrup sauce pan -hold the ginger roots back for now- and bring to a rolling boil.
6. Add ginger root to the syrup and boil again for 15-20 minutes.
7. Remove ginger and place on a metal rack to drip dry.
8. Once the syrup ceases to drip from the roots, place the roots in a pie plate and cover with fine white sugar, making sure each piece is coated in the sugary grave. Let sit over night. (Almost done!)
9. Voila! All done! Now you have your own, homemade, candied ginger. You can do whatever you please with the remaining syrup. I usually use it to put into my tea or to top of my ice-cream. Yummy!



What you'll need for wild ginger & mint leaf syrup:
- 11/2 cup of fine white sugar
- 1/2 cup of brown sugar
- 2 cups of water
- 1/2 cup of fresh wild ginger leaves and stems
- 3 sprigs of fresh mint leaves

Instructions:
1. Add the sugars (11/2 cup of fine white sugar & 1/2 cup of brown sugar) to a sauce pan along with 2 cups of water. Bring to a boil.
2. Add the ginger leaves and mint. Continue to let the syrup and leaves boil for another 5-10 minutes.
3. Turn down the heat and let simmer for about an hour or until it reaches the desired thickness.
4. Let it cool and pour syrup into a jar (you can take out the leaves now, if you please).
5. Done! Use it for teas or to top off some ice-cream.

Hope you enjoy these recipes.

Let me know how it goes!

Blessed be.

Lemonade Elixir

Growing your own herbs is probably one of the most satisfying feelings in the world. My herbs are my children of the garden. They are the magick which brings life to my home. I tend to them as they tend to me.

Before using herbs for cooking, rituals, or what have you, I always mind the proper plant etiquette--and by this I mean I always thank the plant and the mother for the gifts I am about to take. Giving thanks doesn't take more than a second and is well worth your time. Some people leave corn meal near the plant, whisper words of praise, give breath to the bushel, or even sing a song. Then, gently cut the stalk and carry on with your purpose.

By giving gratitude to the plant it grants you its magickal qualities of healing, protection, and nourishment. After all, the plants are giving up their leaves, petals, and sprigs just for you. Its one more way to get closer with your natural world.

Although the sun graced us with her warmth today, I was feeling a bit drained for no apparent reason.  So, I made a cool and energizing Lemonade Elixir. I'll leave the recipe below so that perhaps you can enjoy a bit of sweetness in your life as well:

1 cup of lemon juice

1 cup of water

1 cup of sugar

A drizzle of simple blackberry syrup (or jam if you'd like)

1 sprig of rosemary

1 sprig of lavendar

And as many ice cubes as you desire

Blessed Be.