Emerald Herb Tossed Salad

Think cool and crunchy: This no-effort salad combines calcium-laden greens with an abundance
of fresh, vibrant herbs. SERVES 4
4 cups salad greens, such as arugula, sorrel, watercress, leafy red and green lettuces,
and/or mixed greens.
1 cup fresh herbs, including basil, mint, dill, chives, sage, lemon balm, anise hyssop, parsley,
cilantro, rosemary, thyme, oregano, marjoram and other appealing herbs
Carefully wash salad greens. Shake in colander or salad spinner to remove excess water.
Combine all ingredients in a large salad bowl. Chill. Toss with J4 cup Tangerine Tango
Dressing (see recipe below) before serving.

Salad Bowl Herb Rub
For a surprising nuance of herb flavor, rub your salad bowl with fresh
herbs such as peeled garlic, ginger, rosemary or sage.

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Horseradish Yogurt Cheese Spread

Yogurt, another excellent calcium source, partners
well with fresh or prepared horseradish, the Incernationai
Herb Association's Herb of the Year for
2011. If you're using fresh horseradish, grace it with
a fine-mesh grater. You can subdue horseradish's
strong biting taste by sauceing it for less than a
minute in a nonstick skillet.

6 ounces plain yogurt
½ teaspoon salt (optional)
½ tablespoon prepared horseradish or 1 teaspoon
freshly grated
½ teaspoon minced chives (optional)
½ teaspoon dry or fresh dill (optional)

To remove excess moisture, strain yogurt
(and optional salt) through a fine-mesh strainer
overnight in the refrigerator. The yogurt cheese
should have a medium-thick consistency.
0 In a small bowl, completely combine horseradish
and other optional herbs with yogurt
cheese.
El Keep refrigerated for 2 to 3 days.

 

Serving Suggestions: This
spread can accompany meats,
fatty fish with vitamin D, such as
salmon and tuna, or tempeh.

For a quick lunch or snack: Place canned
sardines and salmon on crackers or baguettes.
Be sure to get canned sardines and salmon with
bones, another easy, delicious way to consume
calcium. Top with Horseradish Yogurt Cheese
Spread, chopped tomatoes and chives.

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What foods can block calcium absorption?

A: Although a nutritional superstar, spinach shouldn't be counted as a calcium source, according to the NOR Reason: Your body can't absorb calcium well from spinach and other foods high in oxalates. Special high-protein diets or highsodium foods can cause your body to lose calcium.



Also watch out for heavy alcohol consumption and drinking more than three cups of coffee daily. Wheat bran, because of its high phytate levels, appears to reduce calcium absorption from foods eaten at the same time.

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Bone Basics - Essential Nutrients

If you have osteoporosis, a condition in which bones are brittle and weak, bone health is especially concerning. But everyone can benefit from strong bones. "While postmenopausal women are more at risk, everyone should be concerned about building strong bones," says Jill Ryan, spokesperson for the National Osteoporosis Foundation (NOF). Essential Nutrients Wlien it comes to keeping bones strong, you must consume at least 1,000 mg of calcium daily, plus 400 to 800 lU of vitamin D. (Adults age 50 and older: 1,200-plus mg of calcium and 800 to 1,000 lU of vitamin D.) Many medications and health conditions can impact bone health, so consult your health practitioner about your specific requirements.

Good calcium sources include low-fat or non-fat dairy products, dark leaf}' greens, broccoli and more. Vitamin D, which helps your body absorb calcium, is found in few foods. Foods fortified with calcium and vitamin D include breads, cereals, pastas, juices and soy milk. Here are other important nutrients for building bones with a few suggestions of dietary sources: Magnesium: Tomato products, collard greens, artichokes, sweet potatoes, raisins Potassium: Orange juice, bananas, tomato products, potatoes Vitamin C: Citrus fruits, bell peppers, broccoli, strawberries Vitamin K: Brussels sprouts, dark leaf}' greens Herbs Make It Easy Thanks to herbs, eating healthily never means sacrificing great taste.



Herbs wonderfully combine with the following popular and budget-friendly foods: Mozzarella: Basil, garlic, oregano, sage, rosemary, parsley Cheddar: Garlic, thyme, fennel Ricotta: Basil, garlic, parsley, chives, oregano, marjoram, tarragon Feta: Dill, garlic, oregano, mints, sage and other herbs from Mediterranean dishes Yogurt: Chives, dill, garlic, ground mustard, mustard seed, horseradish, fennel seed, chervil, parsley Dark leafy greens: Garlic, allspice, basil, coriander, cumin, dill, fennel, ground mustard, ginger Calcium-fortiBed fruit juices: Mints, lavender, hibiscus, tarragon, ginger Eating properly for strong bones is a complicated issue. Turn to Page 38 or see "How the Foods You Eat Affect Your Bones" at www.nof.org/aboutosteoporosis/prevention/foodandbones for more bone builders and robbers. ^ A healthy-I'Mng writer and photographer, Letitia L Star has written more than 7,000 published articles, including many features on healthy eating and gardening.

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Bone-Building Botanicals

For centuries, herbalists have used herbs to maintain the health of multiple bodily systems, including the skeleton. Note that the scientific research is preliminary. No long-term trials have been done on people at risk for osteoporosis. That said, nutritive herbs, so rich in vitamins and minerals, are your best bet. Dandelion and nettle again top the list. Medical herbalist Amanda McQuade Crawford, author of Herbal Remedies for Women (Three Rivers Press, 1997) and star of "What a Relief]" on VeriaTV Network, also uses oatstraw (Avena sativd)^ red clover {Trifolium pratense), alfalfa (Medicago sativd)^ horsetail j- Alfalfa sprouts arexich in vitamins and minerals.


V {Equisetum arvense) and yellow dock root {Rumex crispus). Crawford's favorite way of preparing these herbs is to make them into infusions. (Boil water, turn oft the heat, add 1 tablespoon dried herb per 8-ounce cup water, steep 15 minutes covered, strain.) I recommend making a quart of tea. After it cools, you can decant it into a nonreactive water bottle. Drink three to five cups a day. You can also finely chop the dried herbs, put in a jar, cover with organic apple cider vinegar until the level rises two to three inches above the herb. Shake daily for 10 to 14 days.

Strain. Add to salad dressing or take a tablespoon a day mixed into a cup of warm water. Regular consumption of green and black tea {Camellia sinensis may reduce osteoporosis risk. Research suggests that tea might decrease the risk of fracture because it enhances bone mineral density, increases activity of bone cells that add bone and inhibits bone cells that break down bone. Black cohosh {Actaea racemosa) is better known for its ability to reduce menopausal symptoms. Lab studies and one study in postmenopausal women suggest that extracts of black cohosh root and rhizome also may promote bone development. Chaste tree berry {Vitexagnus-castus) has been researched primarily as an herb that corrects menstrual cycle irregularity and relieves premenstrual syndrome.


Regular menstrual cycles offer some assurance of sufficient estrogen to maintain bones. Also, a study of chaste tree in rats found a bone-protective effect. ^ Linda 6. White, M.D., is a visiting assistant professor in the Integrative Therapies Program at Metropolitan State College of Denver.  With every bite, you have a precious opportunity to build better bones. And that forkful can be delectable, thanks to enticing culinar)' herbs. All of the delights of the summers herb garden can flavor foods that can help keep you standing tall and strong—no matter what your age or gender. Once you learn the basics of bone-building foods, you can get daily nutrients you need while enjoying gourmet herb flavors. While no single recipe below can provide all of the nutrients needed to maintain bone health, each one can provide some of your daily requirements.

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Best Bets for Vitamin D

Herb enthusiasts will be pleased to know that dandelion {Taraxacum officinale) and stinging nettle {Urtica dioica) greens are great choices. One cup of raw, chopped dandelion greens contains about 100 mg of calcium. You can add fresh dandelion leaves to salad. Vinegar makes them less bitter, though that bitterness stimulates digestion. Fresh dandelion, netdes and calcium-rich parsley can be juiced or blended into smoothies. (Wear gloves when handling fresh netdes.

After they have been chopped or blended, they won't sting.) You can cook with both greens too, using them in the same way you use spinach. Last summer, I made a delicious pesto with basil, fresh netde leaves, olive oil, pine nuts and garlic. You can also make excellent dips and spread from legumes. A half can of chickpeas (garbanzo beans) contains 38 mg of calcium, along with protein and other nutrients. Tliey generate acid, though not nearly as much as meat and cheese. If you blend those chickpexs with tahini (made from calcium-rich sesame seeds), lemon, olive oil and garlic, you get hummus.

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Bone-Building Tea

1 quart water Q Boil water.
Oatstraw B Turn off the heat. Blend
Nette eaf herbs in equal parts.
Dandeion eaf El Add 4 tablespoons of the
Raspberry eaf herb blend.
Red c over flowering tops • Cover and steep 30 to 60
Horsetai shoots minutes, then strain. Drink 3
to 4 cups a day.

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Are supplements necessary?

Both Bizeau and Lanou say no, with the possible exception of vitamin D. Vitamin D is needed for calcium absorption from the intestines. It also helps keep muscles strong, reducing the risk of falls. This is one vitamin the body makes. In the presence of ultraviolet light, skin manufactures vitamin D from cholesterol. That's good news, given that few foods contain vitamin D. Chief sources are those acidifying animal foods—oily fish, eggs (from vitamin-D-fed hens) and fortified milk, as well as fortified soy milk, orange juice and sun-exposed mushrooms.


Why, then, are so many people vitamin-D deficient? WeVe gotten better at protecting our skin from those cancer-causing, wrinkle-producing ultraviolet rays. During the winter, the suns intensity at higher latitudes isn't sufficient for stimulating that production. Plus, the body's ability to make vitamin D declines with age. In 2010, the Institute of Medicine (lOM) revised its recommendations for vitamin D as follows: 600 international units (lU) for people 1 to 70, and 800 lU for those older than 70. Several studies—most of which also include calcium—show that daily doses of 800 lU produce better results on bone than 400 lU per day. Some experts think the lOM's daily doses aren't high enough for many Americans.


If you're at risk for osteoporosis, consider asking your doctor to order a blood test to better determine your dose. Because this fat-soluble vitamin needn't be taken daily, Bizeau recommends a "D Day." On that day, you can take the whole weeks dose. He also suggests you postpone slathering on the sunscreen until after youve been outside for 15 to 30 minutes. What about calcium? Doctors routinely recommend supplements, which seems reasonable given that calcium forms most of bones mineral content and deficiency raises the risk of osteoporosis. Yet, while calcium supplements can increase bone density, the majorit)' of studies fail to show a significant protective effect from fractures. Worse, calcium supplements have been associated with an increased risk of heart attacks and kidney stones. Rather than pop pills, a better strategy is to consume foods rich in calcium and other bone-essential ingredients. Bizeau says your best bet is to eat plenty of green lea^' vegetables—collards, kale, turnip greens, bok choy, chard and the like.

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Acidic Diets Affect Bones

Curiously, before agriculture gave us a ready supply of dairy cows and cereal grains, humans had more massive bones. So says Michael Bizeau, Ph.D., assistant professor and coordinator of the nutrition program at Metropolitan State College of Denver. Our ancestors ate non-grain vegetables, fruits and, when the hunters got lucky, meat. Bizeau thinks we still haven't adapted to a grainhea\ y diet, which can generate acid and inflammation and which contains phytates that bind minerals like calcium in the gut. What does acid and inflammation have to do with bones? A lot, as it turns out. Inflammation has been linked to osteoporosis, as well as a number of other diseases. Anti-inflammatory diets—those rich in vegetables, fruits and omega-3 fatt)' acids appear to reduce the risk of osteoporosis. This kind of diet is also alkalinizing (which reduces acidit)').

Diets that generate acid cause calcium loss. Here's why: Acidbase balance is critical for many bodily processes. When dietary acid enters the blood, calcium compounds come out of bone to neutralize it. Eventually, that calcium is flushed out in the urine. Although the loss is small, the theory is that, over time, acidic diets slowly, steadily deplete the bones calcium stores. Which foods generate acid? Dairy products, eggs, meat, some beans, some nuts and cereal grains. Lanou says hard cheeses, like cheddar or Swiss, are the worst offenders.


On the other hand, alkalinizing foods are fruits (especially dried fruits) and the vast majorit}' of vegetables. Wliile higherprotein foods generally produce acid, plant foods—even those rich in protein—contain alkaline nutrients. Protein is critical for bone health. Plants have that, plus a host of other boneessential nutrients—calcium, potassium, magnesium, vitamin K, boron and others. And, as noted above, they re more likely to be anti-inflammatory. Studies have indeed shown an association between high fruit and vegetable consumption and greater bone mineral density.

Wlien you consider the average American diet—heavy on dairy, meat, eggs, calcium-stealing sodas and salt; sparse in fruits and vegetables (and exercise)—the epidemic of osteoporosis isnV that surprising. Lanou says that simply eating more fruits and vegetables—six to nine servings a day—helps buffer acidic foods. Cant resist the burger? Eat a salad and an apple with it. Or toss back a handful of super-alkalinizing raisins. You might also reduce your intake of animal foods, substituting alkalinizing non-genetically modified soy foods, which some studies show to boost bone density. If you are seriously concerned about acidity in relation to your diet, it should be noted that Lanou does recommend eliminating cheese, noting its three to four times more acid-forming than milk and twice as likely to create acid as meat and eggs.

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Eat for Bone Health

Ask the average American how to build strong bones and
he would probably say, "Drink milk." That replys dependability
is thanks to the millions of dollars poured into the "Got
Milk?" campaign, which features photos of celebrities with milk
"mustaches"—as though they lap up the stuff like cats.
In her book, Lanou and coauthor Michael Castleman highlight
data suggesting that dairy consumption does not reduce
fracture rates. In fact, fracture rates are higher in countries where
dairy consumption is high, such as Norway and the United
States. In many parts of the world—including those with relatively
low fracture rates, such as Asia and Africa—humans don't
drink milk once they've been weaned.

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English Lavender Bath

English lavender is especially aromatic and one of the most widely planted varieties. Many traditional herb gardens include English lavender. This bath recipe contains lavender as a relaxant, as well as oatmeal and baking soda, which are soothing to dry sensitive skin. With its healing properties, this is an ideal bath for calming a bad sunburn or insect bites.

Packaged inside a pretty jar or bottle, it also makes a wonderfu gift from the garden. MAKES 28 OUNCES 1 cup dried English lavender flowers (or whatever species you prefer) 2 cups whole oatmea Yi cup baking soda D Place ingredients in a food processor or blender. Grind until you have a smooth, fine powder. The powder should have the consistency of whole grain flour. Pour into a dry, clean container. B To use: Pour ^ cup into your bath as you fill the tub.

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Preserve Your Own Lavender

Fresh lavender is very easy to dry on your own. Simply cut small bunches of fresh flowers and hang them upside down to dry in a warm, dark spot. To avoid dust and bugs, you can place a piece of cheesecloth or a brown paper sack over your flower bunches.

Just check on them so that they are getting proper air circulation. When dry, remove the flower heads and place inside a clean glass container with a tightfitting lid or resealable plastic bags. If you don't have lavender planted in your own garden, visit a lavender farm in bloom. Many of them offer fresh lavender for sale and allow you to cut your own.

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All-Natural Antiseptic

Lavender also has antiseptic properties and can be used to treat minor cuts, scrapes and insect bites. It can be added to skin lotions and massage oils to calm skin inflammation and soothe sore muscles. It can also be found in laundry and cleaning products. In fact, it was used during World War I to disinfect hospital floors and walls. Today you can find many allnatural cleaning products that contain lavender oil. Lavender can be used by all skin types, especially those with sensitive skin. It is a good cure for acne-prone skin. An infusion of lavender flowers and water can be used as a simple skin tonic for troubled skin before going to bed. It is added to hair products to deep-cleanse; to toners and astringents to help gently cleanse; and to bath products for its relaxing scent. Lavender is one of the most versatile beaut)' herbs. The following recipes are both relaxing and refreshing, and are simple to create at home. Enjoy!

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3 Ways to Dry your Own Herbs

3 Ways to Dry your Own Herbs



PRESERVE THE FLAVORS of your herb garden all year by using the ancient practice of drying. Drying is beUeved to be the oldest form of food preservation. According to the University of Minnesota Extension Service, recently discovered food samples are believed to have been dried in Jericho about 4,000 years ago. Drying herbs removes excess water to prevent the growth of bacteria and mold—an easy and safe way to preserve herbs year-round. Here are three ways to do it. Hang Herbs to Dry Hanging herbs to dry is probably the easiest method. Tliis method works best with low-moisture herbs, such as dill, rosemary, summer savory and thyme. First, remove the lower leaves and gather four to six branches into bundles and tie them with a string. Then, place the bundles in a brown paper bag upside-down with the stems sticking out from the bag and tie. Next, punch holes in the bag to promote air circulation.

In a dark, cool place, hang the bags for a few weeks. Sun-dry Your Herbs Sun-drying is another cost-effective way to dry herbs. Lay a towel on a hard, dry surface, such as a back porch or patio. Place the herbs on the towel while making sure the herbs are not touching each other. Bring the berbs inside at night to ensure the dryness of your herbs.

Dry Herbs in the Oven Use the oven to dry herbs quickly and effectively. Place the leaves and stems of the herb on a flat baking sheet. Heat the oven to about 180 degrees and warm the herbs for two to three hours. Microwave ovens also may be used to dry herbs, although this method can cause herbs to dr)^ too quickly and lose flavor. If you decide to try it, place the plant on a paper towel and microwave on high for about three minutes. —Samantha Collins is an intern at The Herb Companion.  When to Harvest Your Herbs Every herb, root and berry has a different peak time for harvesting. Here are a few tips: § Leaves should be clipped before the flowers of the plant have opened. Leaves often are the most fragrant at this stage. Gather flowers such as lavender when the plant first starts to open. $ Roots should be collected in the fall after the plant has begun to die. However, dandelion roots should be collected in the early spring. Seeds should be gathered in the fall when the seed starts to ripen. !§ Harvest berries as soon as they are ripe, which is usually mid-summer to early fall. 

Tlie fresh, clean scent of lavender has been used in cosmetic and skin-care products since ancient times. Nefertiti and Cleopatra wore vials of their favorite scents, which contained lavender oil. Lavender soap and commercial bath products date back to the 1920s. It was a favorite scent of Irene Langhorne, the original "Gibson Girl." In fact, the name derives from the Latin word lavare, meaning "to wash." Grow Lavender This fragrant herb, which is in the mint family, is easy to grow given the right conditions. There are around 40 species of lavender, and it can be found growing all over the world, from Africa to Europe, in hot, dry conditions. Some hybrid varieties can tolerate colder winters and more humid summers. (To find out more about hardy lavender, turn to "Yes You Can ... Grow Lavender" on Page 28.) It grows best in dry, well-drained, sandy or gravelly soil in full sun. For urban gardeners with limited space: you can also grow lavender in well-drained containers.

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Basil + Tomato Recipe for A Great Summer Salad

Basil + Tomato Recipe for A Great Summer Salad

OVER THE CENTURIES, humans have created timeless flavor combinations that go together so well they seem to have been made for each other in culinary heaven—rosemary with lamb, beans and cornbread, garlic with pasta, and lemon with just about anything. One of the most heavenly combos is tomatoes and basil, which reaches its zenith each summer when the tomatoes are fresh, the basils busting out and the desire to labor in a hot kitchen is just about nil. Slice those tomatoes, pluck the basil, add some fresh mozzarella, olive oil and balsamic vinegar and you have yourself a scrumptious insalata CapresCy which is Italian for "What a great salad!" Actually, its Italian for "the salad from Capri," and a quick search through cookbooks and online sources reveals that there is much flexibility in the ingredients. The fresh cheese and herbs make it an excellent salad to help build strong bones. (For more on bone health, see Page 38.) Traditionally, Caprese is made with bufl^alo mozzarella, from the milk of domesticated water buffalo, but here in the states, the mozzarella is more likely to be made from cows' milk. Switch It Up Beyond these basic ingredients, the recipes can get quite inventive. Substitute radicchio for the basil, for instance, or sift a little dried oregano over the salad. Replace the tomatoes with mangoes and give your taste buds a new challenge. When I have leftover roast beef, I slice that thin and alternate it with the mozzarella and sliced tomatoes, which might not be authentic but sure is tasty. The new availability of so many varieties of heirloom tomatoes opens up a whole new palette for those wishing to branch out a bit from the ordinary—if one would ever dare to call this treat ordinary. Our cover recipe mixed cherry tomatoes in with regular red tomatoes.

At home, IVe alternated yellow, red and orange tomatoes, and have added thinly sliced red onion or a scattering of Kalamata olives. If the 'Green Zebra' and yellow 'Taxi' heirlooms I'm growing with such great hope this year actually end up bearing fruit, won't that be a Caprese to behold? —K. C. Compton is editor-inchief of Herb Companion.


Caprese Salad SERVES 4

  2 balls fresh mozzarella cheese (about 8 ounces) 4 medium-size ripe tomatoes 12 red and yellow cherry tomatoes, halvec Salt Freshly ground pepper Olive oi Balsamic vinegar, optiona Fresh basil leaves Sprigs of basil, for garnish Q Remove cheese from brine and cut into 8 slices. Slice each tomato into 3 slices. B Arrange tomato slices, cheese slices and cherry tomatoes on 4 salad plates. El Sprinkle with salt and pepper. Drizzle with olive oil and vinegar, if desired. Top with fresh basil leaves. Garnish with a sprig of basil.

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First-Aid Kit with Herbs

Create your own herbal first-aid kit with these 23 helpful healers. OVER THE YEARS, my idea of first aid has changed as I have learned to make poultices, salves, teas, tinctures, and synergistic blends of herbs and essential oils. I also took an herbal apprentice class with Rosemary Gladstar, which was an amazing learning experience.

These adventures are reflected in my first-aid kit. One of the first steps to making an herbal first-aid kit is selecting a container. I considered many boxes, but finally settled on a heav)'-duty, three-tiered plastic toolbox. Here are some herbal items in my first-aid kit. Perhaps my kit will inspire you to create an herbal remedy kit of your own.  Dried Herbs to Have on Hand I keep these to make herbal infusions. Use them regularly, and replace yearly. • Chamomile soothes, relieves stress and aids digestion. • Comfrey. Use ground root and/or leaves externally as a poultice for bruises, sprains or strains, and bone injuries. • Lemon balm soothes the digestive tract and helps aid relaxation and sleep. • Milky oats. Tlie seeds of this plant make a good-tasting tea to relieve stress and anxiet}'. • Peppermint and spearmint soothe the stomach and freshen breath. • Sage makes a good mouth and throat gargle. Pack Powdered Herbs Powdered herbs can be packed in capsules, used in poultices or dissolved in tea. Use mixtures within a year. • Echinacea boosts the immune system and speeds recovery from colds and flu. • Slippery elm soothes sore throats, scalded tongues or mouths, digestive complaints or constipation. • Powdered goldenseal root is used in poultices for infections and abscesses; discontinue use after two to three weeks; it can irritate mucous membranes. • Cayenne is a warming, stimulating powder that is good for the circulation and the heart, as well as digestion and congestion. Use sparingly because of its potent heat. • Use powdered, dried yarrow leaves to stop bleeding and to disinfect wounds. Gladstar recommends placing a pinch in the nose to stop a nosebleed.

Note: The information here is not intended to treat, diagnose or prescribe. Contact your health-care practitioner if you have questions, ifyou take prescription drugs, or if 'you are pregnant or nursing. •rv' Take These Tinctures In my experience, tinctures act much more quickly than powdered herbs in capsules. Remember that alcohol-based tinctures aren t for children. • Echinacea and goldenseal bolster the immune system and fight infection. • Ashwagandha promotes well-being; good for low energ)'. • Crampbark alleviates menstrual cramps. • Valerian promotes relaxation; reduces insomnia, stress and tension; and relieves aches and pains. Note: Valerian may have the opposite reaction in some individuals—do not use it you feel agitated or uneasy after trying it. Really Essential Oils Don't use these oils directly on the skin; dilute in a carrier oil (see below). Be sure your essential oils are pure and not synthetic. • Lavender relieves pain, burns and bee stings, and is superb in the bath and in aromatherapy treatments for relaxation. • Tea tree has antiseptic, antibiotic and antifungal properties. It is well-suited for wounds, insect bites, rashes and for cleansing purposes.


A skin test is recommended before using. • Add eucalyptus to baths to relieve achy muscles or cold and flu symptoms; use it for a steam inhalation to alleviate coughs and congestion; mix into insect repellents. • Thyme has antimicrobial and antiseptic properties and is good for cleaning bites and stings. Add it to bathwater to soothe muscle aches. Other Healing Oils Tlie following are carrier oils, or oils blended with herbs or essential oils that are used for specific ailments. • Arnica oil is for bruises and muscle aches. • Castor oil is used for swelling, for contusions and to pull out toxins; it will stain clothing and skin. • Mullein flower oil is for earaches. • Calendula oil soothes most minor skin irritations. It also regenerates cell growth. —Susan Belsinger is a frequent Herb Companion contributor.

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Dear Herb Companion

I W A N T E D T O let you know that my family and I plan to trek up to the MOTHER EARTH NEWS FAIR early tomorrow a.m. and stay overnight to get the full enjoyment. I love your magazine. Jen Ristine Portland, Oregon TTianks! We had fun at the MOTHER EARTH NEWS FAIR in Puyallup, Washington. Come see us again in Seven Springs, Pennsylvania (September 24 to 25). —Eds. THE FIRST PAGE of your July 2011 article "3 Toxic Twins" looks like the buds on a mature garlic plant, but it was not identified. Is it a garlic bud and is it poisonous? I love Herb Companion\ it is the only magazine chat I continue to keep. Marilyn McEwen Oregon Tliat photo is garlic {Allium sativum).


It is not poisonous, but it can easily be mistaken for the toxic daffodil {Narcissus spp.). —Eds. NIGELLA SATIVA, COMMONLY known for centuries throughout many Eastern cultures as "Tlie Black Seed," "Habbah Sauda" or "Kalonji," is widely believed to be a cure-all. The seeds, which resemble onion seeds, are used widely throughout the East for almost every imaginable illness—and as a food ingredient and a presen'ative. Nigella sativa is an all-purpose cure-all as well as an excellent organic mosquito repellent— in short, I ended up replacing the entire contents of my herbal and medicinal cabinets just with preparations of this black seed and honey (along with the occasional uses of olive oil) and these sufficed! It seems nobody here in the West, especially in the United States, knows about this plants truly miraculous effects. I ve not read a single thing about it in any Western magazine or professional herbal medicine book.


I hope somebody will read this and do some scientific research into this herb. Aafia Siddiqui, Ph.D. Fort Worth, Texas Scientists are in the process of studying N. sativa. For more about this herb, visit www. herbcompanion. com/blackcumin, —Eds. IN YOUR JULY 2011 article "Jams in a Jiffy," you have recipes for jams and jellies that require apple juice concentrate. However, you do not mention an)^vhere how to make the apple juice concentrate. Donna Watkins Palo Verde, California You can find apple juice concentrate at your local grocer)' store. —Eds. I UNDERSTAND THAT these recipes are not for traditional canning, but I do a lot of canning and would like to know if these recipes are safe to can. Tlianks! Diana Britt Pasadena, California Tliese recipes weren't created with the proper pH balance for canning, so we cant recommend it. —Eds. IN YOUR MAY 2011 article "Old Remedies for New People," you suggest adding 3 to 5 drops of essential oils to a colicky babys warm bath. Please note that unless mixed into the water, essential oils tend to float on the surface and can be irritating to the skin. To prevent, mix the essential oils with powdered milk and water to make a paste before mixing into the water. Test by putting your arm in the water (past your wrist). Denise N. Koroslev Martinez, California I HAVE A MATURE rosemary bush, which was planted in my backyard 15 years ago. The plant has thrived over the years.


But recently I noticed that portions of the bush were turning brown and leaves were falling off its branches. This had never happened before. Watering and weather conditions have not changed. I have noticed a couple of rabbits in my yard and in my rosemary bush. Do rabbits have an appetite for this plant or could their wastes be the cause of my rosemary bush dying? Ed Via email Its hard to give a very useful diagnosis without knowing where you live, the size of your plant and whether you regularly prune your rosemary plant.

Here are our best guesses without more information: 1. If the plant is big—a 15-year-old rosemary plant would likely be near shoulder-height if you are living somewhere like Georgia northward to central Arkansas—and untrimmed, it might be winter damage from either wind or ice that has broken some of the limbs down low in the plant. Effects from such damage often take a couple of months to show, which would account for the browning that is only now occurring. 2. However, if your 15-year-old rosemary is pruned regularly and is knee-high, we guess dog damage is the culprit. Dogs, for some reason, enjoy urinating on rosemary plants and their urine turns the spots brown in just a couple of weeks. Worse, the offending dog(s) return to the same spot to mark their territory. Left unchecked, the plant will be killed. As for rabbits, no, they arent harmful to rosemary plants. Ihey don't eat them and droppings wouldn't be harmful. —Eds. I WANT TO share that I am moving back to Guatemala City in Central America, where I am originally from. I had a very small herb farm there with a variety of 40 different organic herbs a while back and was successful with it, I am now looking into building a new garden and farm. I would very much appreciate feedback on herbs that could be useful to you in the future. Thank you. Barbara Brose Lake Worth, Florida Readers: Email letters@herbcompanion.com with "Future Herbs" in the subject line to suggest herbs for Barbara. —Eds. IN THE JULY issue, I read about which herbs attract pollinators.

Last week I went out to pick some lavender. I had to laugh when a bee started knocking into my head, trying to keep me away from picking MY lavender. I made sure to leave some for his hive and him. Nicole Danzy Kershaw, South Carolina Penfriends IN OUR JULY 2011 issue, we ran a penfriend call-out from 72-year-old Dale Duncan, who was interested in corresponding with herb growers. Lots of our readers happily responded. —Eds. Phone Connections A READER RECENTLY called our offices about the July 2011 article "J^ms in a Jiff}^." She wanted to know how to extend the shelf life of these jams, in order to give them as gifts. Heres the author's response. —Eds. Tliese jiff}'' jams must be stored in the refrigerator and eaten within one to two weeks. But because they can be whipped up in 30 minutes, it's easy to make a double- or triple-batch. That way, you'll have one batch for yourself and the rest to immediately give away. —Letitia L. Star

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