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October 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!     

 

 

Save 15% all month long on our Herbal Immune Boosting Broth!  Learn more about herbal broths below in a tasty article written by Staff Herbalist Candice Brunlinger. 

 

 

World Animal Day, Friday October 3rd

We're having a special sale today for all the cuddly fur babies out there ~ save 15% on all our herbal products for pets, including our wonderful Pet Vitamin powder blend. Just sprinkle a little each day on your critter's food for increased health and vitality.  They LOVE it!  My two sweet kitties, Sunshine and Kona, have enjoyed some each day during their 8+ years of life, and their thick coats, shiny eyes, and vibrant health are the result.     

 

 

Arts Alive! and Sales For Survivors ~ A Benefit for the Breast & GYN Health Project,
Saturday October 4th

It's a big one this month! Please join us for our monthly Arts Alive! Party from 6 to 9pm tonight.  We're hosting a show by Barbara Saul called "Plants & Places" - vibrant acrylic paint on claybord.  We'll have beautiful live original guitar music by Jon Parmentier, including songs from his acclaimed album "Music for Redwoods."

We'll be serving the season's last local organic strawberries, triple ginger thins, Garam Masala Cheese Spread with crackers, hot herbal tea and Elderberry Champagne Cocktails.

 

PLUS, October is Breast Cancer Awareness Month.  We're donating 10% of our sales all day today to the Breast & GYN Health Project for their annual Sales for Survivors fund raising initiative.  This support ensures that women who are facing a cancer concern or diagnosis receive the support and education they need.  Thanks for shopping with us today to help women in our community and the important efforts of the Project!   

 

 

Bathtub Day, Tuesday October 7th 

It's a day to give thanks for bathtubs and the people who use them.  Enjoy a 10% savings on our bathtub treats and body brushes, and use that "extra" hour to pamper yourself with a nice long soak!    

 

 

Full Moon, Wednesday October 8th

We're having a Full Moon cobalt glass sale!  Save 15% on cobalt glass bottles today, and stock up for your holiday gift giving creations ~   

 

 

Sweetest Day, Saturday October 18th

Sweetest Day is an original American holiday that began in 1922 by candy company employee Herbert Birch Kingston, who wanted to bring cheer and happiness to those who might feel a bit forgotten.  It's a lovely reminder that a thoughtful word, deed or small gift enriches the life of the recipient as well as the person giving.  10% off gifts you purchase for others today!

 

 

Old Town Trick or Treat & Halloween, Saturday October 25th

Halloween has roots in the Celtic festival of Samhain (or "Summer's End" and the beginning of the Celtic New Year) and the Christian holy days of All Saints' Day (currently November 1st, followed by All Souls' Day on November 2nd).  Be creative, have fun, and enjoy the thinning of the veil!  

This afternoon Old Town will be inundated with thousands of costumed children as they cavort from shop to shop in search of sweet treats.  We'll be passing out goodies to all children aged 12 and under from 2 to 4pm, and to anyone in a costume! 

 

 
 
septclasses
October 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.

 

Finding Balance: Herbal Allies for Stress and Mental Wellbeing
with Kate Maxey
Saturday, October 4th from 10 - 12:30pm ($45)
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals) 

In today's world of go-go-go and chronic stressors we all need a little support to maintain a sense of calm. In this class we will discuss the plants that help us to relax the nervous system and tonify the stress response as well as lifestyle changes that support a more balanced way of being. We will also talk about ways in which stress affects not only our mental health but our physical health as well, with special emphasis on the immune system and endocrine system. Handout included. 

 

Kate has been studying and utilizing herbal medicine for 15 years. She studied with the Northwest School of Botanical Studies and has worked at Humboldt Herbals for nearly a decade. She has recently graduated from Humboldt State University with a bachelor's degree in Psychology and sees the importance of bridging the fields of Herbal Medicine and Mental Health together.

 

Food Heals with Marcia Stroud, MA, Biochemist, Herbalist & Nutritionist
Wednesday, October 8th 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 areas such as energy and sleep. And, finally, we'll discuss external body and skin health and their relationship to overall well-being.

  


 


Raising Livestock with Herbs with Greta de la Montagne, RH (AHG)
Thursday, October 9th from 7 to 9pm ($25 - $40 sliding scale)

Keeping our confined critters happy and dis-ease free in the Redwood Rainforest
Trouble with hoof rot, parasites or viruses? Herbal remedies have been the first choice of domesticated animals for thousands of years. What herbs would they seek out if given the chance to forage freely and why? This class will present protocols, techniques and remedies drawing from a decade of personal experience micro-homesteading and practicing permaculture principles in Humboldt County, and influenced by the famed veterinary herbalist Juliette de Baracli Levy. We'll cover the herbal needs of goats, sheep, horses, chickens, dogs, cats, pocket pets and bees!

Presented by pet and animal lover, and registered professional herbalist Greta de la Montagne (AHG), Ayurvedic Practitioner and Holistic Health Practitioner.  Proprietor at Gentle Strength Botanicals and Massage Therapy
  

 

 

 

Plant Medicine Making ~ Internal Preparations with Selena Rowan
Saturday, October 11th from 10 - 12:30pm ($45)
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals)  

Harness and implement the bounty of the plant world around you when you learn to craft your own herbal medicine.  From teas to tinctures to vinegars, honeys to syrups, oxymels to electuaries, you will learn which approach best suits different needs.  We will utilize locally grown plants to explore the most effective and superior ways of creating plant medicine as we forage a path in understanding how to determine which plants pair best with various medicine making techniques. We'll also discuss how to determine dosage and appropriate use.  Come join in blending the scientific constituents with that of whole plant spirit to craft your own unique medicine for health and harmony. Detailed handout included. 

 

Selena is an instructor for the Northwest School for Botanical Studies, is the pharmacy manager for Alpine Meadow Botanicals, and is a member of the MASHH Clinic Collective.  She spends her free time in her garden and out in the forests, beaches, rivers, and mountains of Humboldt County, learning from the plants and taking lots of photographs.

 

 

Plant Medicine Making ~ External Preparations with Sophia Steinwachs
Saturday, October 18th from 10 - 12:30pm ($45)
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals)  

Learn how to make your own infused herbal oils, salve and lip balm! You'll also learn how to make luscious lotions, cr�mes and body balms. We'll discuss how to use herbs to make fomentations and poultices, and explore the healing power of an herbal bath. Properties of carrier oils and the best herbs to use topically along with their specific actions will be covered. You'll get to sample all these preparations and make your own products in class! Lots of great recipe ideas will be included in your handout - just in time for the gifting season. Detailed handout included. 

 

Sophia began her study of plant medicine with renowned herbalist Jane Bothwell at the Dandelion Herbal Center, and is currently continuing her studies with Christa Sinadinos at the North West School of Botanical Studies, going more in depth into the study of human physiology in health and disease, as well as material medica, herbal therapeutics and clinical setting best practices.

 

 

October 25: Plant Communication & Intuitive Skills for Herbalists with Julie Caldwell
Saturday, October 25th from 10 - 12:30pm ($45) 
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals)
 

Have you ever wondered what Plants would say if only they could talk? Join Julie and learn how to talk to the Plants! Today you'll learn techniques to help you align and open your energy channels to receive communications from the Plant People. It's an exciting and deeply fulfilling journey that will expand and enhance your experiences with the natural world. We'll also explore ways to refine our intuitive skills through the ancient methods of dowsing and muscle testing, and discuss when these skills can be appropriate tools in the practice of herbal medicine. Detailed handout included. 

 

Julie is the proprietress of Humboldt Herbals, a business she has happily cultivated for over 16 years. She loves to teach about the beautiful and elegant relationship between People and Plants.

 

 

Sunday October 26: Plant Walk at Elk Head Trail in Trinidad with Julie Caldwell

1:30 to 3:30pm, rain or shine ($20, $10 for students & seniors) 

Join Julie for a casual stroll around Trinidad Head to explore wild medicinal plants. 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 (walking stick, 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 Trinidad Head trailhead around 1:15pm so that we can begin our walk promptly at 1:30pm.

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

 

 

Coming in November -  

 

 

November 1: Aromatherapy: The Essentials 
with Jessica Shepherd
Saturday, November 1st from 10 - 12:30pm ($45)
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals)  

Enhance your health with aromatherapy and revive your soul with scent! In this class we will discuss brief history, distillation methods, proper dilution & safety guidelines, blending techniques, and some of the various ways essential oils can be utilized to support mind/body health. We'll also discuss the healing properties of select essential oils, and you'll create your very own custom aroma blend in class to take home! Detailed handout included. 

 

Jessica has been studying the healing arts and working with plant medicine since 1999.  A graduate of Dandelion Herbal Center and an Aromatherapist internationally certified through the Pacific Institute of Aromatherapy, Jessica is a passionate Botanical Perfumer and artisan crafter of herbal products for body and soul. 

 

 

November 8: Cooking with Medicinal Herbs with Candice Brunlinger
Saturday, November 8th from 10 - 12:30pm ($45) 
Located in our new Community Classroom at 219 "D" Street (next door to Humboldt Herbals)
 

This class will focus on the fun and delicious ways of incorporating nourishing and healing herbs into your cooking. We will discuss the many therapeutic uses of common spices as well as the convenient ways of using your favorite herbs daily in your food. Join us and learn how to make and creatively use various infusions using vinegar, oil, honey and broths in your every day cooking. We will also discuss how to incorporate herbal powders and fresh nourishing herbs in your food. We will drink a delicious herbal broth and make herbal nut butter balls. You will go home with handouts and many recipes to inspire you herbally in the kitchen. Detailed handout included. 

 

Candice has studies herbal healing for over a decade. She graduated HSU with a Business degree, has a small clinical practice and an herbal product line, Herbal Infusions. For the past 5 years she's enjoyed teaching workshops and classes, including the Beginning with Herbs series at HSU. She has a passion for herbal healing, making herbal medicine, cooking and gardening.

 

 

Learn to Make Herbal Holiday Gifts!

with the Humboldt Herbals Staff Herbalists

 

Saturday, November 15th from 12:30 to  4:30pm

219 "D" Street (in our new community classroom!) 

$65 per person - includes detailed handouts and recipes, and decadent goodies to take home that you'll make in class - give them as gifts, or keep them for your pleasure

 

Join the Humboldt Herbals Herbalistas for a fun-filled Saturday  afternoon of herbal crafting!  You'll learn how to make delicious cordials, elixirs & liquors; culinary gifts like vanilla extract, herbal vinegars & culinary oils; luscious body products like lip balms, body butters, sugar scrubs, aromatherapy spritzers and more!  

 

Pre-registration/pre-payment is REQUIRED for this class.  Give us a call at

(707) 442-3541 to reserve a place for you and your friends! 

 

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brothNourishing Herbal and Bone Broth

Some of you may be turned off by the idea of bone broths as our culture is not accustomed to using the bones, joints, feet, necks, etc from animals in our cooking. If you choose to eat meat I would encourage you to become open to the idea and at least give it a try as most cultures around the world still use bone broths in their cooking. You may find yourself enjoying the delicious flavor and nourishing benefits of it. If you are vegetarian or vegan you will still find the information about herbal broths beneficial especially since the herbs are rich in iron and other minerals. Just omit any animal based ingredients from the recipes.


Benefits of Herbal and Bone Broths

Many of the herbs used enhance the flavor of broths making them very delicious to eat and to use in our cooking. They do have many nourishing and medicinal benefits as well. Packed with nutrients that are easily assimilated and absorbed, many of the plants are food based multi-vitamins high in trace minerals. Some of them are rich in antioxidants, aid with digestion, support and stimulate the immune system, prevent the cold and flu and relieve symptoms from being sick. Others may support the heart and circulation and/or stimulate the liver and kidneys for mild detoxing. The benefits of using herbal broths in your cooking are endless. Read further for more information about herbs you can use and their benefits.

Bone broths are also very nourishing. They are wholesome, full of amino acids, gelatin, collagen, cartilage, protein, iron, calcium and many other minerals. Having bone broths in your diet can provide many health benefits including aid with digestion, mineral deficiency, weak and achy bones and joints, muscular dystrophy, general pain such as arthritis and rheumatism, support for autoimmune and inflammatory conditions, fatigue, cancer, diabetes, etc. The gelatin in bone broths is a wonderful remedy for all digestive complaints and helps protect and heal the lining of the digestive tract.  The nutritional benefits are also great for skin, nail and hair growth while strengthening bones, joints, teeth and connective tissue. Bone broths are beneficial all year long but especially during cold and flu season as the nutrients help inhibit infection caused by viruses.  


Recipes and How to Make Broths

Bone Broth/Stock
Cultures from all over the world commonly make broths from the bones of beef, bison, lamb, poultry, or fish.   In order to extract all the rich minerals and cartilage from the bones and joints you need to slowly cook them for a long time, usually between 24-48 hours. My preferred method is to cook it on the low setting in a crock pot. You can also use the stove top and turn it off when you leave the house or sleep at night, turning it on when you are home to cook over the course of a couple of days. Adding vinegar to the broth before it cooks with help draw out more minerals from the bones and marrow including calcium, magnesium and potassium.  

Bone Broth Ingredients (for 1 gallon of water)
*    2 pounds of bones or joints from the animal of your choice
*    1 onion
*    1 head of garlic
*    2-3 carrots
*    2-3 stalks of celery
*    1-2 cups of greens or vegetable scraps (vegetable compost)
*    1 cup of chopped medicinal mushrooms (shiitake is delicious!) 
*    �-3/4 cup fresh or dried herbs or Immune Boosting Blend (see recipe below)
*    2 tablespoons Apple Cider Vinegar

Fill a large pot or crock pot with the bones, water and vinegar. Let it sit for up to an hour in the cold water so the vinegar can help pull out some of the nutrients from the bones. For added flavor you can roast the bones in the oven for 20-30 minutes at 350� before adding them to your pot. Bring the water to a light boil and reduce the heat, cover and let it simmer.

During the first few hours of simmering, you will want to check it every 20-30 minutes and scoop off the foamy layer of impurities which float to the surface and discard it. The healthier the animal, the less foam there will be. Conventional animals will produce more of this than grass fed antibiotic and hormone free animals.

Add your astragalus and medicinal mushrooms during the last 6-12 hours of cooking and all other ingredients about 2-3 hours before it is finished. If you are using the Immune Boosting Blend for convenience just add it in the last few hours. You will still get the benefits of the astragalus and mushrooms. Let your broth slightly cool before straining it. Use immediately or store in batches for later use.

With a long simmer, the water will reduce and the end result should be a nice, concentrated broth with a gelatinous consistency.  You can dilute it for soups and stews, or enjoy in its more concentrated form as an addition to your favorite recipes.  (Note: using chicken feet in your bone broths will increase the amount of gelatin.) 


Herbal Broth/Stock
There are many culinary and medicinal herbs which are delicious in a broth. They will enhance the flavor of your meals and provide numerous vitamins and minerals.  

Immune Boosting Broth/Soup
Use any combination of Mediterranean herbs (i.e. oregano, thyme, rosemary, marjoram, bay, etc.) along with nutritive herbs such as nettle, dandelion leaf and/or burdock root. You can also use curry blends if desired for extra spice and medicinal benefits. Include immune enhancing mushrooms (shiitake's have the best flavor), astragalus and seaweeds.

Immune Boosting Blend
3 parts Shiitake Mushrooms (chopped), Nettle leaf
1 part Astragalus root c/s, Parsley
� part Burdock root
� part dandelion leaf
� part dulse flakes
1/3 part oregano
� part rosemary, sage, thyme, wakame flakes
1/8 part kelp granules
(parts are by volume)
Make in large batches and store in a jar for convenient use.

Saut� onion, garlic, celery and any additional vegetables you would like in your broth or soup for 5-10 minutes. Add water and your herbs or Immune Boosting Blend. Simmer on low heat covered for 2-3 hours. Strain and store as a broth for general cooking or leave all ingredients in it and enjoy as a soup. You can add meat if desired.


Compost Broth/Stock
When making vegetable stock you can make use of the scraps of food which would otherwise be composted or thrown away. Whenever you prepare your vegetables save the peels and ends in a freezer bag or tupperware container and keep it in the freezer. I also freeze any greens or vegetables which would start to go bad if I do not get a chance to eat them. Pull them out as needed when you are making broths.


Storing and Using Your Homemade Broth

If you make the broths in large batches you can store it in the fridge for up to 5 days or freeze for later. When freezing you can use varying sized containers to meet your varying cooking needs. If you cook smaller meals try freezing the concentrated broth in ice cube trays to make your own frozen bouillon cubes.

If you prefer to freeze your broth in glass jars you can lay them on their side to avoid the glass breaking. Another method I like to use is to let the jars cool overnight in the fridge first and loosen the hardened fat layer which solidifies on top before storing in the freezer. I leave the lids loose and tighten after the broth freezes to prevent the glass breaking from expansion.

Just thaw your broth as needed or add your frozen bouillon cube directly into your cooking. If you cook regularly you may find it convenient to always have some thawed and ready to use.

You can use the broth as a base for making soups and stews or replace water in your cooking and make delicious sauces, gravies, rice, beans, grains, stir fries, etc. Your broth will enhance the flavor and nutrients of your meals.


Commonly Used Herbs for Making Broth

The following herbs are delicious and very beneficial for use in bone and herbal broths:

Mediterranean Spices
The "Mediterranean" herbs add delicious flavors to your broth and meals and have many benefits. I also like to call them "pasta" herbs because they are the classic herbs commonly used in pasta sauces. Some of these herbs include rosemary, thyme, oregano, sage, parsley, basil and bay leaf. You can use them dried or fresh and they are very easy to grow in the garden or sunny window so you can harvest them as needed.  

These herbs bring more than just flavor to our meals. They are high in anti-oxidants and stimulate digestion so we can process our food more efficiently while reducing digestive discomfort after meals. They are great to do daily to support the immune system, ward away illness and keep us healthy. They are anti-microbial, reduce congestion, relieve coughs, colds, flu and help peak fevers. The invigorating nature of these herbs helps increase circulation which benefits achy bones and joints and the heart. Rosemary is also specifically good for the brain, mental alertness and memory.


Seaweeds or "Sea Vegetables"
There are various seaweeds which are delicious and highly nutritious with numerous trace minerals from the sea including iodine, sodium, calcium and magnesium. They add a savory and mildly salty flavor to your broths and meals. Some examples of good culinary seaweeds include kelp, wakame, kombu, sea palm, dulse, bladderwrack and nori.

The iodine from seaweed supports our thyroid while the natural sodium balances our electrolytes and aids with all our cellular functions. They are demulcent which helps to protect and heal the body. They help facilitate natural day-to-day detoxing especially with heavy metals and chemicals. Seaweeds have historically been used to protect the body and detox from radioactive exposure.


Medicinal Mushrooms
The following mushrooms are great to use in broths and are very beneficial for the immune system: Cordyceps (Cordyceps sinensis), Reishi (Ganoderma lucidum), Maitake (Grifola frondosa), Lion's Mane (Hericium erinaceus), Chaga (Inonoyus obliquus), Shiitake (Lentinula edodes), Turkey Tail (Trametes versicolor), etc.

Mushrooms have so many benefits but are most well know for their effects on the immune system. They can help prevent and treat everything from the common cold and flu and allergies to more serious auto immune conditions and cancer. They help strengthen resilience in the respiratory system, are great for digestion, the liver, the heart, inflammation, and are cerebral tonics. They are high in anti-oxidants and other nutrients and have a protective nature to the organs and cells throughout the body. Mushrooms enhance energy, endurance and overall vitality. In Japan, Rishi Mushroom is referred to as "The Mushroom of Immortality" indicating the many benefits it has on health including anti-aging.

In order to receive the full benefits of mushrooms, it is best to simmer them for a minimum of 2 hours but ideally 6-12 hours. I usually add them in my bone broth on the last day of cooking. You can use the dried mushroom or fresh when available.

 
Astragalus (Huang Qi; Astragalus membranaceus)
This nourishing root, native to China, is bland and mildly sweet tasting making it a great complement to your meals. It contains moderate to high amounts of fiber, chromium, iron, magnesium, riboflavin, selenium, silicon, thiamine and zinc with smaller amounts of calcium, manganese, niacin, phosphorus, potassium, protein, vitamin A and C, etc.  

When used regularly, astragalus helps to strengthen the whole body but especially our qi/chi (or life force) as well as the immune, respiratory, and digestive systems. This herb has had a long traditional use for enhancing overall resilience, especially with weak lungs and immunity making this a great addition to your cooking especially with those who easily and frequently get sick, those with allergies, asthma, cancer, auto-immune conditions, etc. It is also a kidney tonic and helps to lower blood cholesterol. The root is commonly found sliced like tongue depressors or cut and sifted into small pieces. It is recommended to gently simmer this root for 2-6 hours but the longer the better.  

 
Nettle (Urtica dioica)
Nettles are one of the most nourishing plants containing a wide variety of easily-assimilated nutrients including calcium, magnesium, iron, manganese, niacin, phosphorus, potassium, protein, silicon, riboflavin, selenium, thiamine, tin, zinc, and vitamins A and C, etc.    Nettles are also rich in chlorophyll. This makes nettles a great addition to any broth and good for all ages. Nettles are beneficial for everyone but are but especially great for individuals with allergies, iron deficiency, with a weak or compromised digestion and/or immune system. They also help alkalinize our pH, balance blood sugar levels and strengthen and heal the muscular-skeletal system and connective tissue. When used regularly, nettles can also prevent allergies.

Nettles have a green like flavor which is delicious and satisfying. You can use fresh nettle when in season or the dried leaf. The fresh sting will dissipate after being blanched and cooked. It is also great to use in other cooking outside of soups and broths.


Dandelion (Taraxicum officinale)
This versatile plant has so many uses and is very nourishing. The easily assimilated nutrients include potassium, calcium, magnesium, manganese, iron, protein, vitamin A, C, E and more.  Dandelion means "lion's tooth" and will build resilience and give you the "strength of a lion". It stimulates overall digestion as well as the liver, kidneys and cleanses the blood making it very helpful for detoxing and for various skin conditions including rashes, hives, eczema, chicken pox, etc.  

You can use the fresh dandelion in your broths and general cooking. The fresh greens and roots are bitter while the flowers are slightly bitter and mildly sweet. Just make sure your dandelions are organic and do not have a history of being sprayed with herbicides. If you do not have access to the fresh plant, you can used dried.

 
Burdock (Arctium lappa)
This gentle, mildly sweet and slightly bitter root is a wonderful blood cleanser and liver tonic. It helps to promote liver and kidney functions and stimulates lymphatic tissues. These actions help with seasonal detoxing as well as the day to day "housekeeping" or natural daily detoxing in the body. It is very nourishing and has numerous vitamins and minerals including calcium, chromium, iron, magnesium, manganese, niacin, phosphorus, potassium, protein, riboflavin, selenium, silicon, thiamine, zinc and vitamins A and C.  

The blood cleansing and liver detoxing properties of burdock make it very effective for reducing and clearing sensitive skin conditions including acne, eczema, psoriasis, hives, rashes, etc. The fresh root can sometimes be found seasonally in the produce section of your grocery store. It resembles a carrot and can be used similarly but is more dense and fibrous. It has a long history in orient cuisine and is commonly referred to as "Gobo".


Onion (Allium cepa)
This common food is one of the most well known spices and has had culinary and medicinal uses world wide dating back to at least 5000 B.C.   It is a cousin to garlic and they are commonly cooked with and used medicinally together. Onion provides a versatile flavor of pungent, slightly sweet and/or slightly spicy depending on the variety. It is a main ingredient in just about all broth recipes. You can use raw onion or gently saut� it before adding to your broth.  

Onion is so good for everything, it could be said that "an onion a day will keep the doctor away." The Ancient Egyptians have been known to associate onion with general healing, longevity and eternal life.   As an immune stimulant and decongestant, it helps to prevent and treat colds, flu, fevers, coughs, sore throats and sinus and ear infections. With anti-inflammatory and analgesic properties, onions help relieve general aches and pains, especially arthritic and rheumatic.

Using onion in our food not only improves assimilation of nutrients, but aids overall digestion by reducing gas, bloating, indigestion and nausea from our meals. When used regularly, it helps to control blood sugar levels and is considered a heart tonic improving overall cholesterol and hypertension.


Garlic (Allium sativum)  
Garlic is one of the world's oldest medicines and is an amazing spice that can ward off a variety of illnesses and be used preventatively for various ailments including colds, flu, fever, respiratory infections, ear infections, parasites, food poisoning, candida, urinary tract infections and as a general tonic for weak immune systems. Garlic has a wide range of benefits for the immune system as it contains vitamin C and sulfur compounds and has strong antibiotic, anti-fungal, anti-cancer and anti-viral properties.

Garlic is one of the most well known remedies for the heart and circulatory system, helping to prevent and treat coronary artery disease, strokes and high cholesterol. It reduces high blood pressure by relaxing the blood vessels and platelet clot formation. With potent anti-inflammatory properties, it aids in overall pain relief from arthritis, rheumatism, fibromyalgia, lupus, and many other conditions.

This pungent spice not only adds delicious flavor to our broths and food but is also rich in vitamins and minerals, beneficial for digestion, aids the body in detoxing and is a strong blood purifier.


Ginger (Zingiber officinale)
This delicious Ayurvedic spice is a rhizome with a long history of culinary and medicinal use and is popular world wide especially throughout India, China, Europe, Jamaica and various other tropical islands. The flavor is slightly hot and biting while also sweet, warm, and somewhat woody.   It brings a unique flavor to your broths and is great with Asian, Indian and curry inspired meals.  Commonly referred to as "universal medicine",  ginger can bring numerous health benefits to your food. Fresh root is preferred and usually available in the produce section of most grocery stores.

Ginger decongests and stimulates the immune system making it a great remedy for colds, flu, fever and various respiratory ailments. It is one of the best remedies for nausea, motion or morning sickness and an upset stomach. It increases the appetite, stimulates digestive functions or "digestive fire" and helps with the feeling of over eating. It is good for the liver and general detoxing. The anti-spasmodic and anti-inflammatory actions of ginger also make it a great remedy for digestive and menstrual cramps as well as general pain relief.

High in anti-oxidants with potent anti-tumor properties, this spice can be used to treat and prevent cancer. By increasing circulation and lowering cholesterol, it is a heart tonic and helps to warm the body, especially cold hands and feet. Ginger has a stimulating and decongesting action for our entire body which all our organs can benefit from.


References
1.  "Nourishing Traditions," Sally Fallon, Copyright 2001; Pages 116-125
2.  "Bone Broths, One of Your Most Healing Diet Staples," Dr. Mercola, December 16, 2013
http://articles.mercola.com/sites/articles/archive/2013/12/16/bone-broth-benefits.aspx 
3.  Wellness Mama - Simple Answers for Healthier Families
http://wellnessmama.com/5888/how-to-make-bone-broth/
4.  "Nutritional Herbology: A Reference Guide to Herbs," Mark Pederson, Copyright 2010, Page 41, 57, 125
5.  Wikipedia - "Onion"
http://en.wikipedia.org/wiki/Onion
6,  Adventures in Spice
http://adventuresinspice.com/flavormap/flavormap.html#ginger
7.  "Ayurveda Tradition Uses Ginger Root" by David Ottoson
http://juneauempire.com/stories/022208/nei_249719654.shtml


About the Author ~
Candice Brunlinger has been studying herbal medicine since 2004. She has studied with Christa Sinadinos through the Northwest School of Botanical Studies and with Jane Bothwell at the Dandelion Herbal Center. She has also had the honor of briefly studying with many other herbalists through small workshops and classes. She graduated Humboldt State University with a Bachelor of Science degree in Business Management, has a small clinical practice and an herbal product line, Herbal Infusions. She has had the amazing opportunity to work at Humboldt Herbals over the last 5 years helping to bring herbal healing to the community. She has a passion for teaching and does Herbal and Qi Gong classes including the Intro to Herbalism workshop series at Humboldt State University. Candice is inspired by plants and integrating a holistic lifestyle. She loves to make medicine, cook, garden, be in nature, practice Tai Chi and Qi Gong and is enjoying the new and fulfilling experience of motherhood.