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  September Special Sales Days

Seniors save 10% every Tuesday ~ Receive a five cent credit for each bottle, jar or bag that you bring in to reuse ~ Join our Bulk Herb Club and save 10% on all bulk purchases, all the time!    

 

New Moon, Thursday September 5th 

For this month's New Moon, save 10% on our NEW organic kombucha kits from Oregon Kombucha!  Kits include organic tea, the live kombucha culture and complete brewing guides ~ just add sugar and boiling water!  Each live culture makes many, many batches of kombucha.  Try this living, refreshing beverage and feel the benefits that millions of people around the world have enjoyed for over two thousand years.

 

 

                             Arts Alive! Saturday September 7th

Please join usfor our monthly Arts Alive! Party from 6 to 9pm tonight!  We're featuring the powerful art of
Carrie Martinez, who uses acrylics to reflect her inspirations from nature and the divine feminine.  This piece called "Transcendence" will be published in the 2014 We'Moon Datebook and featured in the 2014 We'Moon Calendar ~ stop by and see the original! 
As an extra special treat, Carrie is doing live art performance painting throughout the evening!!

Jan Bramlett will be singing and playing acoustic guitar, and of course we'll have delicious refreshments. We're serving the season's last ripe local organic strawberries, Seven Seas Curry spread (read more about Curry below!), herbal tea, and Blackberry Cardamom Wine Cocktails - YUM!

 

Positive Thinking Day, Friday September 13

Aromatherapy is one of the easiest ways to help you stay in a happy, positive mood all day.  Save 15% today on all our essential oil blends from Wyndmere and PrimaVera, and keep on the sunny side of life!   

 

 

 

Full Moon, Thursday September 19th 

We're celebrating the Harvest Full Moon with a Tea Sale!  Save 15% on our entire selection of teas, with over 100 to choose from!  

Did you know you can turn your favorite herbal teas into delicious healing syrups? Gently simmer one ounce of tea in two cups of water, uncovered, until water had reduced by half (so only one cup of liquid remains).  Strain out the herbs and add 1/2 cup local unprocessed honey or organic maple syrup, stirring to mix well.  Bottle, refrigerate, and use as desired.  For a delicious "instant tea," stir a tablespoon or two into a cup of hot water.   

 

 

Fall Equinox, Sunday September 22nd 

The first day of Autumn is a great day to stock up on nourishing herbs for your immune system.  Save 15% on  Autumn Tonic Tea, bulk Immune formula tinctures and bulk Astragalus root.  We recommend that you keep a jar of Astragalus slices with your other culinary herbs and spices so you can add a few sticks to fall soups, stews, beans and grains.   

   

 

National Mud Pack Day, Monday September 30th

Who doesn't love a good facial?  Save 20% today on all our bulk facial products, including our healing clays.  Try blending clays with water, honey, avocados, egg whites, ground raw almonds or oat flour for an especially nourishing facial treat.

 

 

 

 

New  "Must Have" Book for Your Herbal Library:

The Plant Healer's Path

 

The Plant Healer's Path is the first of two volumes by Jesse Wolf Hardin, cofounder of Plant Healer Magazine, with enchanting tales, medicinal plant profiles and favorite herbal recipes by Kiva Rose, as well as contributions by David Hoffman, Phyllis Light, Paul Bergner and more. Hardin tackles topics vital to an effective, empowered herbal practice, including many never addressed before, with suggestions for taking control of and enjoying our lives, and tips that can benefit herbalists and non-herbalists alike. Paul Bergner says "Whether just beginning or already walking the path, The Plant Healer's Path provides a panoramic road map of the terrain - both internal and external - for any person called to healing with plants... with thought-provoking essays on the issues most important to our work," and Phyllis Light writes that this book "does more than provide a working model of herbal practice, it also addresses our hopes, our fears and concerns as herbalists, acknowledging the differences, the uniqueness that each brings to their art, craft and science. What more could we ask for?" 302 pages, over 100 illustrations.   

 

Click here to purchase the e-book ($25) ~ a paperback version will be available later in the year. 


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 septclassesSeptember Classes at Humboldt Herbals
 
Drop us a note if there's a particular subject you'd like to see, or if you'd like to teach a class at Humboldt Herbals.  Please pre-register for classes by calling us at 442-3541.

   

Food Heals with Marcia Stroud, MA, Biochemist, Herbalist & Nutritionist

Wednesday, September 11th from 6:30 - 8:00pm ($25)

  

Thinking about changing the way you eat?

Good health depends on good nutrition - learn how you can eat your way to better health!

 

In this class, we'll discuss five key principles of healthy nutrition.

*           How to determine your nutritional type 

*           Which saturated fats are healthy

*           How the glycemic index relates to overall well-being

*           How enzymes, pH, and raw foods relate to overall health

*           When raw veggies may not be the best choice and which organic foods     are not the healthiest

 

And, because what you don't put into your system is just as important as what you do, we'll examine ways to reduce your intake of toxins. This course also includes a look at some natural allies to support specific a

reas such as energy and sleep. And,

finally, we'll discuss external body and skin health and their relationship to overall well-being.

 

  

"How to Make Herbal Salves & Infused Oils" with Kendra Cross and Marea Zendran 

Monday, September 16th from 7:00 to 9:00pm ($25 pre-register/$30 walk-in) 

 

Join Marea and Kendra from Humboldt Herbals to learn how to make a variety of infused herbal oils and herbal salves!  Everyone will leave with recipes to try and a sample of the massage oil and salve that we will make together. Class size is limited - Call Humboldt Herbals at 442-3541 to pre-register and reserve your space.

 

Kendra Cross is a Staff Herbalist and proprietor of Quintessence Organics, an herbal body care line. She has been a practicing herbalist and aromatherapist for over 8 years.

   

Marea Zendran is a Staff Herbalist and Clinical Ayurvedic  Specialist. She has been formulating herbal medicine for over 12 years. 

 

 

 

"Herbal First Aid " with Greta de la Montagne, RH (AHG)    

Wednesday, September 18th  from 6:30 - 8:30pm ($35)  

  

Beginning-Intermediate class for laypersons, homesteaders, wilderness trekkers, earthquake preparers, forest or social justice activists.  Learn some basic herbal first aid skills and assessment tools or enhance your existing knowledge.  Plant identification, wildcrafting/plant collecting ethics, herbal first aid kit ingredients, techniques such as wound poulticing, sprain management and heat exhaustion. Empower your home or community toward greater self-reliance.  Handouts included. 

Greta has practiced herbal first aid exclusively for 23 years, is also trained as a Wilderness First Responder and Emergency Medical Technician, and has first hand experience treating a wide range of injuries & ailments in large groups of people outdoors and off the grid.  Students will gain an understanding of how to apply herbal first aid in their home and communities.

  

GretagretaGreta de la Montagne, RH (AHG), Clinical Herbalist and Holistic Health Practitioner, is owner of Gentle Strength Botanicals & Massage Therapy near Arcata, CA, where she grows & wildcrafts nearly all the medicines for her apothecary on her small farm.  She founded the MASHH Clinic in 1995, during the struggle to preserve Headwaters Forest,  helped administer the base first aid clinic during the WTO ShutDown in 1999, and WFR-certified in 2000 as a result.  A native Montanan raised in the wilds of  the Yellowstone ecosystem, she has been a front-line activist,  clinical herbalist and forest medic for direct action campaigns for more than 23 years; her expertise is in herbal first aid, bodywork, and Ayurveda.  

 

Her teachers include Michael Moore at the Southwest School of Botanical Medicine ('92), Robyn Klein, and Dr. Vasant Lad at the Ayurvedic Institute ('95). A former endurance athlete, Greta is currently studying for EMT certification and enjoys canoeing, horses, raising her two children herbally, and visiting wild hotsprings.  Her dream is to work at an integrated medicine clinic with MD's, NP's, midwives, abortion providers, acupuncturists, herbalists, bodyworkers, and Ayurvedic practitioners.

  

 

 

"Equinox Medicinal Plant Walk" with Selena Rowan
Sunday August 22nd, 1:00 to 3:30(ish) pm  
$20 for adults, $10 for students & seniors

 

Join botanist and Staff Herbalist Selena Rowan for an afternoon stroll through the gorgeous coastal forest of the Azalea Reserve in McKinleyville. We will discuss and identify a variety of local medicinal plants, empowering you to be comfortable, knowledgeable & resourceful with the rich diversity of native plants growing along the North Coast! Please dress in layers and be prepared for any weather. Bring any accessories you may need (hat, sunscreen, water, snacks, etc.) as well as note-taking implements and a camera if desired. Please no pets. Handouts are included. Please meet at the Azalea Reserve parking lot around 12:45pm.

Give us a call at 442-3541 for additional information or directions.

Selena trained with Christa Sinadinos at the Northwest School for Botanical Studies, with Traci Webb and Karta Purkh Singh Khalsa at the Northwest Institute of Ayurveda, and is now apprenticing with Greta de la Montagne, AHG, of the MASHH Clinic Collective (Medicine for All Seeking Health and Healing, a collaborative effort of herbalists from Portland to San Francisco - http://mashhclinic.wordpress.com). She had the pleasure of learning organic farming practices for several seasons with Janet Czarnecki of Redwood Roots Farm. She earned a B.S. in Biology at Humboldt State University. She teaches botany and medicine making at the NWSBS and NWIA where her love of Latin shines brightly. Selena also works as the pharmacy manager at Alpine Meadow Botanicals. Her special love for herbal first aid manifests in her role as a Staff Practitioner for the Wellness Crew at the Northern California Women's Herbal Symposium. She also enjoys taking photos of her favorite plants, which you can enjoy at her website as well as learn more about the services she offers, http://araliacalifornica.wordpress.com.

 

 

"How to Make & Use Herbal Tinctures" with Kendra Cross and Marea Zendran 

Monday, September 30th from 7:00 - 9:00pm ($30 pre-register/$35 walk-in)

 

Join Kendra and Marea for a fun hands-on introduction to herbal tinctures.  Making your own tinctures can save you hundreds of dollars, and result in some of the most effective medicines you've ever used.   You'll learn different methods for making herbal tinctures, and how to use them for specific conditions from insomnia to treating a cold. Participants will take home a tincture that we make in class, plus written instructions for making your own tinctures.  Class size is limited - Call Humboldt Herbals at 442-3541 to pre-register and reserve your space.

 


Kendra Cross is a Staff Herbalist and proprietor of Quintessence Organics, an herbal body care line. She has been a practicing herbalist and aromatherapist for over 8 years.

   

Marea Zendran is a Staff Herbalist and Clinical Ayurvedic  Specialist. She has been formulating herbal medicine for over 12 years.

 

 

"Common Kitchen Spices & Their Medicinal Qualities:  An Ayurvedic Perspective"  

with Greta de la Montagne, RH (AHG)  

Thursday, October 3rd from 7 - 8:30pm ($25) 

 

Beginner-All Levels. Many powerful remedies are at hand in your spice cabinet or kitchen herb garden.  This class will look deeper at the common kitchen spice rack through the lens of Ayurveda. You'll learn how to work with your spices for treatment and prevention of a wide range of common physical ailments.  Handouts included. 

 

Read more about Greta in the description above for her Herbal First Aid class on September 18th. 

 

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immune
Your Healing Spice Cupboard &  
Do It Yourself Mellow Yellow Curry Powder 

Article and Photos by Jessica Shepherd

 

 

 
From left to right: chili flakes, celery seed, coriander seed, turmeric powder, cumin seed, black peppercorn, and the finished blend itself!

Spices are deeply rooted in history, each with their own intricate tales of journeys far and wide through antiquity, making their way to vast amounts of people and cultures.  I feel a connection to that ancient history as I'm stirring the warm spices around in my old cast iron skillet. Slowly, and thoroughly, I inhale their exotic and pungent aromas, and I then become sentient to those stories of the spices, from the lush exotic lands they were natives of to voyaging on a boat far overseas to eager recipients.  With lore and magic, the people spoke and exchanged their impressions of these spices, coveting them like prized possessions--even reserving treasured containers and glass dishes specifically to store them in.  So valuable were spices that many became a form of currency - cumin, nutmeg, and peppercorn just to name a few.  Ahh, how my mind can wander down that fragrant "spice trail" by taking just a few simple deep breaths, and allowing for a still moment to tune in to the gentle-spoken heartbeat of myself, and my beloved kitchen spices.


Exploring the "spice trail" of my cupboard, I embark upon making a curry powder blend - one that is classic and not overly complex, not too hot, with that pungent curry kick.  I simply love mixing and blending my own curry powder and am happy to be sharing with you my Mellow Yellow Curry Powder recipe!  Making your own culinary spice blend is easy, affordable, and empowering. It's also a perfect opportunity to interact with these amazing spices - their vibrant colors, complex aromatics, and array of flavors are waiting for you to come get creative and play!  And of course the added bonus they offer is their medicinal benefits -- I will highlight some properties of a few healing spices after I share my recipe with you. 


Believed to have originated in India, Curry powder is usually a blend of "sweet, pungent, hot, and amalgamating (balancing and mild) spices" that can be mixed into hundreds, upon hundreds, of varieties.  This allows you, the spice blender, the opportunity to create a curry blend that suits your particular taste, and additionally to compliment a particular dish one might be preparing. There are so many recipes for curry blends out there it's incredible -- you can always start with an established recipe for inspiration, and eventually create your very own culinary blend.     

 


 

My Mellow Yellow Curry serves as a fantastic curry powder to use as is, or as a starting point for you to "tweak" into your own special blend - for instance you could add a little ginger powder, or fennel powder if you desired.  Put a little spice in your life and enjoy the magic of blending!


Jessica's "Mellow Yellow Curry Powder"


Recipe yields approximately two 4 oz. size spice jars ~ one for you and one for a friend!  They make exceptional Holiday gifts - including a tag with some sort of yummy recipe is always a fun addition! 


You will need the following:


1/2 cup Coriander seed, whole
1/4 cup Cumin seed, whole
1/8 cup Celery seed, whole
1 tablespoon Black Peppercorns, whole
1 teaspoon Cardamom seed, whole
1/4 cup Turmeric root powder
1 tablespoon Chili Flakes
1 teaspoon Clove powder
1 tablespoon True Cinnamon powder (common cinnamon cassia will work too!) 

 

 

 

It is popular and rather traditional to roast or "toast" your spices first, before making your blend.  This technique allows for evolution and enhancement of the flavor, as some spices become more nutty-like and pleasant. And we also have here yet another opportunity to be present while handling these vibrant spices and experience their subtle changes via our senses.

  • The first step is to roast the whole spices.  Take all of the whole ingredients ~ Coriander, Celery seed, Peppercorn, Chili flake, Cardamom seed & Cumin seed ~ and over low-medium heat adding no oil to the pan, gently dry-roast them in a cast iron pan (any skillet will do if you don't have cast iron) for approximately 5-7 minutes.  Be sure to move the spices around with a wooden spoon so they don't brown too much, and are able to toast evenly.  Then remove from the skillet and let cool. 
  • Next, using the same skillet add your powdered Turmeric, Clove, and Cinnamon and dry roast them for up to 2-3 minutes, remove and let cool.
  • Now go ahead and grind the whole roasted spices in your coffee grinder (one that you've reserved for spices only!), or heavy-duty mortar and pestle, or my personal preference, the trusty Magic Bullet grinder.  Grind them down till they are somewhat fine - a little coarseness is okay here!
  • Then, take the freshly roasted and ground spices and add all the remaining powdered ingredients -- your freshly roasted Turmeric, Clove & Cinnamon.  Combine everything together, mixing well, and adding your love and healing intentions into this exotic and aromatic culinary blend! 
  • Jar your curry blend up in an airtight glass jar with tight fitting lid and label it.


After freshly mixing a spice blend like this the pungent aromatics can dominate at first, so it is recommended to let it "settle" and mellow out, sealed in its jar, for just a few days before using as it will become "rounder" in flavor, allowing for all delicate aromatic notes to come through and for the blend to harmonize.  


Enjoy the curry powder tossed on steamed or roasted veggies and potatoes, mixed into cream cheese or Greek yogurt for a dip, in one of the many and various curry stews, in all types of soups and sauces, and even sprinkled on hard-boiled eggs or egg-salad, marinades, and much more!!      

 

 


Roasted Butternut Squash & Red Bell's Coconut Curry Soup

One of my favorite soups to make and to eat! At first taste it's classic sweet creamy butternut squash, rounded off by the roasted red bell pepper and aromatic parsnip, to segue into the caramelized onion and garlic flavors that finish off with a generous hit of warming aromatic curry and a kick of spice (long description I know, but it gets the ole' taste-buds activated!). Yum!

Here's what you'll need:

2 medium to large sized butternut squash
2 large red bell peppers
1 medium parsnip
4-5 cloves of garlic
1 tbsp. chopped fresh ginger root
� medium sized yellow onion
4 cups of soup stock or veggie broth
1 can of coconut milk
1-2 tbsp. red curry paste (optional)
2-3 generous tablespoons of Jessica's Mellow Yellow Curry Powder
1-2 tbsp. of olive oil
  • Preheat oven to 400 degrees.  Lightly oil a cookie sheet or roasting pan.  Peel the squash, scoop out seeds, and cut into medium sized chunks.  Then lightly brush some olive oil on them and put on your roasting pan or cookie sheet along with the parsnip, which I leave whole, and the bell peppers cut in halves.  Lightly coat your parsnip and bell peppers with olive oil, too, or coconut oil if you prefer.  
  • Roast for about 30-45 min. or more if needed, until the squash is nice and soft and you can easily poke a fork into it. 
  • Meanwhile, get your soup pot out and fill it with broth and coconut milk. Bring it to a simmer, then turn heat to low.
  • Next, in a cast iron skillet on medium heat, saute' your chopped onion, ginger, and garlic until nice and lightly caramelized, then add those to your pot-o-broth and whisk in your curry blend and paste (if using), salt and pepper, stir again, and put the lid on, turning heat to low.  When the squash, bells, and parsnip are done roasting you can let them cool just a bit and chop them into smaller quarters for blending, then transfer them on into the amazing curry broth you have going on the stove top.
  • Now this is when I get out my trusty hand-held emulsion blender and begin the blending process - slow and steady - blending everything down to desired level of creaminess.  I like to be able to see flecks of red from the bells everywhere. 
  • You can of course use your trusty blender for this job too.  Just transfer small amounts at a time and be careful to secure the lid, and be cautious with the hot liquid soup.
  • After blending everything, give it a final "stirring of the pot" and take a little taste test -- adjust salt, pepper, and curry blend to taste.  Also at this point, pause for a second to enjoy the air of your kitchen which is filled with a dancing blend of warming, pungent aromatics with a touch of sweet, all working to get the digestive juices stirring for warm yummy soup!
If you desire to add more of the curry blend, I prefer to whisk it in to ensure mixing it throughout the soup.  Serve it up and Enjoy!


Simple Curry Cream Cheese

One 8 ounce package of organic cream cheese
2 tbsp. of Curry Powder blend (or more to your taste)

Mix the curry powder in with the cream cheese, taste, and add a tiny bit more curry to taste.  Refrigerate for at least an hour or so before serving for a fuller flavor.  Serve with pita chips, carrot sticks, crackers etc.



You can find all of the ingredients needed for the curry powder recipe above offered in bulk at Humboldt Herbals. Remember, quality and vitality of the spices are of key importance to flavorful blends and thankfully, Humboldt Herbals offers nothing but the best!  If you need the convenience of a pre-made curry powder, then I highly suggest you try the organic Seven Seas Curry Blend from Humboldt Herbals-- it is freshly ground and made in small artisan batches.


Now lets take a glance at some of the healing properties of Coriander, Cumin, and Turmeric -- three of the main ingredients in this curry blend.  Please keep in mind if you want to use these herbs in teas, or other preparations beyond a spice blend, it's always encouraged to empower yourself with more information by research and consulting with your local Herbalist.  I know the Staff of Humboldt Herbals are always more than happy to assist you!


Coriander seed (Coriandrum sativum): Sweet, nutty, taste with an edge of lemon, orange, and sage, Coriander is the dried ripe fruit of the famed herb Cilantro.  As with many spices, it, too, has been in used since ancient times and has made its way into European, Indian, Latin American, North African, and Middle Eastern cuisine and can be found in many classic spice blends. Coriander is a valued key ingredient in practically all forms of curry spice blends, yet is also a versatile spice. Aside from savory dishes, coriander can be lovely when paired with fruit, in particular apples. 

Medicinally the seeds bitter and pungent qualities aid the digestive process, and gently stimulate the appetite. Coriander can ease indigestion, gas, and bloating, stomach cramps and spasms, and general tummy aches.  Try it as a gentle tea paired with a wee bit of chamomile.  Coriander also assists in decreasing elevated blood sugar level's, helps decrease bad cholesterol ("LDL") and increase good cholesterol ("HDL").  The seed also offers liver protective anti-oxidants that protect the liver from damage, while also being able to repair and regenerate the liver.  Coriander is also a nervine, meaning it can offer support to the nervous system for conditions such as insomnia, anxiety and stress, and it is also used as a sedative, and muscle relaxant.

Here is a sweet recipe using the lovely coriander-- perfect for the approaching Fall Season.

Coriander Crumble
 
From The Spice and Herb Bible by Ian Hemphill
(*support local and organic when possible!)

6 Granny Smith Apples peeled and sliced
1 bunch of rhubarb, cut into 2 inch pieces
4 whole cloves
2 tsp. ground cinnamon
1 cup of old fashioned rolled oats
1 cup of flour
� cup lightly packed brown sugar
2 tsp. ground coriander seed
� cup of butter

Preheat oven to 350 degrees.  Layer the apple and rhubarb in a greased ovenproof dish and sprinkle with the cloves and cinnamon.

Place the oats, flour, sugar and ground coriander seed into a bowl, mix to blend, then rub in the butter with your fingertips until the mixture is crumbly.  Spread the crumble mixture evenly over the apples and rhubarb.  Do not press it down.  Bake for about 30 minutes, or until golden brown on top.  Serves 4-6


Turmeric root (Curcuma longa):  This infamous beaming bright-orange rhizome (related to ginger root) smells earthy, with a spicy edge and a hint of citrus.  It's referred to as bitter, astringent, mildly pungent, and warming.  Turmeric is a key ingredient in curry and is what gives it that bright-orange hue.  Turmeric is so well appreciated in India it seems to be used in just about everything! 

It should be noted that traditionally it's preferred that the powder be cooked verses consuming it raw, as the spice tends to mellow out after cooking.  To do this, just heat a cast iron skillet on medium-low heat, adding no oil, then sprinkle in some turmeric, stirring with a wooden spoon so it doesn't burn and after toasting it for a minute or two remove from heat and let cool.  In a moments time the aroma will evolve into a more delicate version some describe as ginger and orange, with a slight peppery note.

This vibrant and intensely golden-orange root has played an important role not only as a spice, but also as a fabric/fiber dye and as a coloring in foods.  As far back as 600 BC Turmeric was found in an Assyrian herbal describing its use as a coloring, and had found its way to China by the seventh century AD.

Medicinally the list seems to go on, and on, about Turmeric. It has historically been used for aiding digestion and assimilation of nutrients, and for stimulating bile which aids in the breakdown of dietary fats and hence, this root also has cholesterol lowering properties.  It has been known to protect the gallbladder and has been used to prevent gallstones and as an ingredient in gallstone supportive formulas.  Turmeric also protects and strengthens the liver, helping with liver ailments like hepatitis and jaundice, and assisting hormonal imbalances like PMS.  Turmeric helps heal skin problems like eczema, psoriasis, and acne; it's used as a stimulant to improve blood circulation, and as an analgesic to relieve headache.  As a potent anti-inflammatory, it has been used for arthritis and other inflammatory conditions throughout the body. 

Much of the buzz around turmeric makes mention of its having curcumin--one of the active properties found in the root and the constituent that makes turmeric yellow.  Curcumin has been widely researched and currently there is no other spice under more scientific scrutiny in the US and around the world than this bright orange root from Mother Nature!  Its many anti-oxidant properties and other actions are attributed to its curcumin content, yet many herbalists (myself included) believe it's the whole broad spectrum makeup of this plant that delivers healing, not just one isolate of it.  So, turmeric powder can be a great way to "eat your medicine." 

Because of its antioxidant action, it is considered the "anti-cancer spice" as it can fight cancer on various levels, potentially working to inhibit the activation of genes that trigger cancer and inhibit the spread of tumor cells. In addition, it also shows promise for Alzheimer's disease as it can bind to amyloid-A which is a protein that if not properly broken down and eliminated, can clump together, hardening into a plaque that blocks neural activity and causes a host of neurological problems.  It can also slow oxidative damage to neurons; reduce damage to neural synapses, and also reduce levels of toxic metals in the brain.  

There is so much more to get to know about this truly amazing root, but I will stop there for now, and as usual I highly encourage you to continue the learning journey and research more about Turmeric!  For those of you who are new to using turmeric root powder a heads up-- it can stain things yellow, so be sure to rinse your skillet a few times after roasting your powder.


Simple Turmeric Rice Dish

From Healing Spices by Bharat Aggarwal

For every cup of rice covered with water add:

� tsp. of turmeric powder
an approx. 1 � inch cinnamon stick
3 whole cloves
4 green cardamom pods

Cook rice accordingly, and after resting remove the whole herbs, fluff and serve.  Note you can replace the water with coconut milk as a rich treat.



Cumin seed  (Cuminum cyminum):  A member of the parsley family, cumin seed is spicy, zesty, bitter, pungent, and cooling. Most often it's dry roasted as it is said to bring out a slight nuttiness in flavor while mellowing out the bitterness. It is a carminative, so it helps relieve gas and bloating similar to fennel, anise, and coriander to which it is related. It reduces nausea and colic, and is antibacterial against some forms of food poisoning. 

Cumin decoctions were traditionally prepared and taken to cool the body during hot weather in Middle Eastern countries.  It is a mild diuretic, and has also been used for mild insomnia and the common cold.  Cumin has been proven to reduce levels of cholesterol and triglycerides (heart-damaging blood fats).  It also displays support for Type 2 diabetes, as it can effectively lower elevated blood sugar levels, and lower levels of damaging fat and inflammation in the cells of the pancreas-- the organ that plays a major role in insulin production. Additional research has shown it can delay diabetes-caused cataract progression and maturation.  Cumin is also rich in phytoestrogens and is taking stage as a possible bone-protector, and has a definite "osteo-protective effect" supporting postmenopausal women from losing their bone-mass. 

Rich in volatile oils and vitamins A and C, cumin, too, is another potent antioxidant and is one more to add to the anti-cancer/cancer combating list of herb and spices.  India has used cumin for millennia and it is the most popular spice in Mexican cuisine, while finding its way into most every other cuisine around the globe.   And as with most spices, cumin too has a rich history from ancient Greeks keeping it on the dining table in its very own cherished box (they did this with pepper also), to it being used as currency by the Romans--they actually paid their taxes with cumin seed!  Cumin is an essential component of curry spice mixes and is a must-have, too, for garam-masala and various other masala blends.


Beet, Feta, and Toasted Cumin Salad

From The Spice and Herb Bible by Ian Hemphill  
(*support local and organic when possible!)

1tbsp. cumin seeds
1 � lbs. beets, roasted, peeled, and cut into 1 inch cubes
3 1/2 oz. of feta cheese, crumble
1 tbsp. freshly squeezed lemon juice
1 tbsp. olive oil
� tsp. ground cumin

Toast the cumin seeds-heat pan with no oil in it over medium heat, add the cumin seeds or ground and keep it moving around so it doesn't stick or burn.  When the cumin gives off a toasted aroma and the color begins to darken a little, remove from heat, let cool.

In a large bowl, gently combine toasted cumin seeds, beets, feta, lemon juice, olive oil, and toasted ground cumin.  Serves 6.


Cheers to Spice in Your Life!


Sources & Additional Information:
 
Healing Spices by Bharat B. Aggarwal, PHD with Deborah Yost
 
The Spice and Herb Bible by Ian Hemphill
 
The Spice Bible by Jane Lawson
The Way of Ayurvedic Herbs by Karta Purkh Singh Khalsa and Michael Tierra


About the Author:  Jessica Shepherd has been studying the healing arts and working with plant medicine since 1999.  She's a graduate of the Dandelion Herbal Center, and is an Aromatherapist internationally certified through the Pacific Institute of Aromatherapy.  Jessica has been blessed to study with acclaimed herbalists from around the country, and happily continues to regularly attend a wide variety of herbal conferences, classes, and gatherings.  For over a decade she was fortunate to be a Staff Herbalist and Manager at Humboldt Herbals, and continues to offer her services there seasonally.  Jessica is also a passionate Wild-Crafter and Natural Perfumer who loves to create herbal body products.  Her Skin Nectars ~ the finest organic hand-made creams ~ have a large and dedicated following both regionally and internationally.  She has gratitude and joy to walk amongst the ancient redwood groves and the wild plants of the forest, swim in the river, gaze at rolling ocean waves, and cook and bake in the kitchen - constantly finding new ways to add in herbs, spice, and everything nice.


*This article is intended to be an exchange of information in hopes to keep the herbal tradition alive and well.  It is of course not intended to treat, or diagnose, nor is it intended to replace the care and treatment from a licensed practitioner or health care provider.  These statements have not been evaluated by the FDA.