Sage: Salvia Sclarea LABIATAE

Sage

Sage (Salvia officinalis L.) in the mint family (Lamiaceae) is a small, semi-evergreen subshrub native to the Mediterranean rim.

History and Traditional Use

Sage leaves were used in ancient Egyptian, Greek, and Roman medicines. Ancient Egyptians used sage as a fertility drug, while the Greek physicians reported that sage stopped the bleeding of wounds and cleansed ulcers and sores.1 Sage was also recommended by the Greeks to treat hoarseness, cough, and a sore throat when combined with warm water. Pliny the Elder suggested that sage enhanced memory functions.1 Extracts and teas have been used to treat digestive disorders, such as diarrhea, and as tonics (remedies used to restore strength and vigor), and antispasmodics (to prevent spasms). The dried leaves have been smoked to treat asthma.2

Modern Medicinal Use

Sage reportedly has antioxidant, antibacterial, fungistatic (inhibits the growth of fungi), astringent, and virustatic effects.3 Sage is approved by the German Commission E for external use in the treatment of inflammations of the mucous membranes of the nose and throat.4 Internally, sage has been approved for dyspeptic (disturbed digestion) symptoms and excessive perspiration.4 It is beneficial as a rinse or gargle for inflammations of the gums, mouth, and throat.1 Sage has also been beneficial in treatment of menopausal symptoms such as hot flashes and night sweats. In Central Europe sage is used for the suppression of lactation in nursing mothers.5 In addition, it has also been used as a general tonic for fatigue, nervous exhaustion, immune system depletion, and poor memory and concentration.1 Currently, sage is being examined for its possible use in the treatment of the symptoms of Alzheimer’s disease.5

Modern Consumer Use

Dried sage leaf is used as a culinary spice to flavor meat, especially pork and poultry.5 Sage oil is used as a fragrance in soaps, perfumes, detergents, creams, and lotions. In food, sage is widely used as a flavor ingredient in baked goods, condiments and relishes, processed vegetables, soups, fats, and oils, alcoholic and nonalcoholic beverages, frozen dairy deserts, candy, baked goods, gelatins, and puddings. As a tea or infusion, sage has been used to treat nervous conditions, diarrhea, sore throats, and insect bites.3

References

1 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin (TX): American Botanical Council; Newton (MA): Integrative Medicine Communications; 2000.

2 DerMarderosian A, Beutler JA. The Review of Natural Products: The Most Complete Source of Natural Product Information. 3rd ed. St Louis (MO): Facts and Comparisons; 2002.

3 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

4 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs&emdash;Therapeutic Guide to Herbal Medicines. Austin (TX): American Botanical Council; Boston: Integrative Medicine Communications; 1998.

5 Houghton PJ. Activity and Constituents of Sage Relevant to the Potential Treatment of Symptoms of Alzheimer ‘s disease. Herbal Gram 2004;61:38-53.

Rosemary (Rosemarinus officinalis)

Rosemary

Rosemary (Rosmarinus officinalis L.) in the mint family (Lamiaceae) is a small evergreen shrub with thick, aromatic, linear leaves and small blue flowers, native to the Mediterranean region.1 The dried leaves provide the spice while rosemary oil is obtained by steam distillation of the fresh flowers.2

History and Traditional Use

Rosemary has been used since ancient times in Europe as a culinary herb, to prevent and relieve intestinal gas, in treating indigestion, stomach pains, headaches, colds, nervous tension, and as a tonic and stimulant.2 In China, it has been combined with borax to treat baldness. Rosemary has been used for centuries to enhance mental function and improve memory.3 It is astringent, relieves and prevents spasms, and induces sweating. Rosemary has much symbolism attached to it, and for this reason it was used at weddings and funerals, for decorating churches and banquets, and as incense.4

Modern Medicinal Use

Rosemary leaf has been approved by the German Commission E for internal use in dyspeptic complaints and externally as supportive therapy for rheumatic diseases and circulatory problems.5 Externally, rosemary is used as a stimulant for increased blood supply to the skin.2 It is also used to promote wound healing and as a mild antiseptic.6 The powdered leaves of rosemary are used as a natural flea and tick repellent due to its antimicrobial properties.3 The oil has antiviral, antibacterial and antifungal properties. There are also numerous reports addressing rosemary’s antioxidant properties.

Modern Consumer Use

Rosemary is still widely used as a culinary herb. The oil is used in cosmetics as a fragrance component and as a masking agent in creams, lotions, perfumes, and soaps.2 A rosemary lotion is said to stimulate hair growth and prevent baldness.3 Rosemary is used in massage oils, compresses, baths, shampoos, and facials.

References

1 Bown D. The Herb Society of America New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley Limited; 2001.

2 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

3 DerMarderosian A, Beutler JA. The Review of Natural Products: The Most Complete Source of Natural Product Information. 3rd ed. St Louis (MO): Facts and Comparisons; 2002.

4 Grieve M. A Modern Herbal. New York: Dover Publications; 1971.

5 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs&emdash;Therapeutic Guide to Herbal Medicines. Austin (TX): American Botanical Council; Boston: Integrative Medicine Communication; 1998.

6 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin (TX): American Botanical Council; Newton (MA): Integrative Medicine Communications; 2000.

Rooibios Tea (Aspalathus linearis)

Rooibos tea, also known as “Red Bush” tea is one such natural remedy, made without preservatives, additives, caffeine, colorants or other chemicals. The healing qualities of Rooibos tea are still being discovered in a lot of ways. Much of today’s research has been conducted in South Africa and Japan, uncovering more and more positive and healing attributes and interest in the health benefits of Rooibos tea.

Organic South African Rooibos Tea

Nature never ceases to amaze us with her abundant remedies. Our Rooibos Tea is one such natural remedy, made without preservatives, additives, colorants or otherchemicals. Ongoing research continues to uncover diverse healing properties from clearing acne and resisting signs of aging, improving adult digestion, soothing depression,easing colic in babies and relieving allergies, to fighting cancer and HIV. Rooibos tea is delicious served hot or cold and can be added to beverages, sauces, soups and stews,and meals to enhance flavor and color. Rooibos contains no caffeine, low tannin, and no harmful side-effects.

Health Benefits of Rooibos Tea

The healing qualities of Rooibos Tea are still being discovered in a lot of ways. Much of today’s research has been conducted in South Africa and Japan, uncovering more andmore positive and healing attributes, and interest in the health benefits of Rooibos Tea. So far, studies have shown Roobios Tea to contain antioxidants; relieve mild depression,insomnia and nervous tension; aid digestion in adults; reduce allergy symptoms such as asthma, skin irritation (itching, eczema, acne) and hay fever; enforce anti-agingproperties in the skin and body; and relieve colic in babies (it is often also used as a supplement for babies who are allergic to milk). Plus, Rooibos Tea has properties which help fight cancer and HIV.

Rooibos Tea is low in tannin (or tannic acid), which is a substance common in most teas (and a large component of the bitter taste) that decreases the body’s absorption of iron and inhibits proper digestion of protein. Tannin has been said to reduce the iron in tea drinkers by approximately one third. The level of tannin in Rooibos tea is so low that tests have confirmed that Rooibos tea does not significantly affect iron absorption. It also contains no caffeine. Studies on caffeine are concluding that it forces your body to function under a sustained, heightened level of stress, affecting among other things your heart and blood pressure. Rooibos lifts energy and mood naturally, without caffeine.

Rooibos tea contains minerals such as calcium, magnesium, iron, copper, manganese, zinc, fluoride (which can be beneficial when in its natural context), potassium, and sodium. These minerals aid the body in maintaining healthy metabolic processes and nervous systems, and keep your skin, bones and teeth healthy and strong. Strong natural antioxidants can also be found in Rooibos tea. Antioxidants protect against toxicity in our environment which contribute to cardio-vascular diseases, aging and cancer. Very exciting studies have been performed on Rooibos tea, demonstrating an ability to resist X-ray induced cancer in test animals and cease brain oxidation caused by aging.

Also present in Rooibos tea are oligosaccharides and flavonoids. Oligosaccharides are a small number of saccharides or simple sugars which participate in T-cell viral binding, thereby helping to resist HIV. Flavonoids are intense antioxidants, more potent than vitamin C. The flavonoid aspalathin can only be found in Rooibos tea. Rooibos also contains properties which act like Super Oxide Dismutase, an enzyme which hunts free radicals, guarding the body from oxidant damage.

History of Rooibos Tea

Though histories differ slightly as to how and when Rooibos tea was introduced to the world, all seem to agree on how a wild bush became a healing tea used around the globe. The local people of the Cedarberg area of the South African Cape discovered that the needle-like leaves of “Aspalathus Linearis” or “redbush” plant made a delicious tea. They devised a process for making the tea which involved bruising the leaves and stems of the harvested plants then leaving them to ferment in heaps and finally drying them in the sun. Current methods of processing Rooibos have not strayed far from their original form. There are many standards in effect now to regulate the quality of Rooibos and ensure that our organic Rooibos tea is pure, natural, and of the highest quality.

Recipe Recommendations

Think beyond your tea cup! Get creative with the versatile flavor, aroma and hue of Rooibos Tea. It is an excellent complement to soups and stews, sauces, cocktails, and even the main course. It is delicious served both hot and cold and does not lose flavor or color when reheated or refrigerated. The limit is your imagination and your taste buds.

The recommended method for making a cup of hot Rooibos Tea is to steep 1 teaspoon of Rooibos (per each cup) in boiling water for 2-4 minutes or until the tea is dark red. It can be enjoyed with milk, honey, sugar, lemon, you choose.

For delicious Iced Tea (makes 1 qt), place 5 teaspoons of Rooibos into a heat resistant pitcher. Pour 1 1/4 cups freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into the pitcher straining the leaves. Add ice and top-up with cold water. Garnish and sweeten to taste

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Reishi (Ganoderma lucidum)

Common names: Ling chih, ling zhi

Parts used and where grown: Reishi mushrooms grow wild on decaying logs and tree stumps in the coastal provinces of China. The fruiting body of the mushroom is employed medicinally. Reishi occurs in six different colors, but the red variety is most commonly used and commercially cultivated in North America, China, Taiwan, Japan, and Korea.1

In what conditions might reishi be supportive?

Â¥ altitude sickness

Â¥ chemotherapy support

Â¥ fatigue

¥ hepatitis ¥ HIV support

Â¥ high blood pressure

Â¥ high triglycerides

Historical or traditional use: Reishi has been used in traditional Chinese medicine for more than 4,000 years.2 The Chinese name Ling zhi translates as the ‘herb of spiritual potency’ and was highly prized as an elixir of immortality.3 Its traditional Chinese medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.4

Active constituents: Reishi contains several constituents, including sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. Ganoderic acids seem to help lower blood pressure as well as decrease low density lipoprotein (LDL) and triglyceride levels. These specific triterpenoids also help to reduce blood platelets from sticking togetherÑan important factor in lowering the risk for coronary artery disease. While human research demonstrates some efficacy for the herb in treating altitude sickness and chronic hepatitis B, these uses still need to be confirmed.5

How much should I take? Many people take reishi as 1.5-9 grams of the crude dried mushroom per day, 1-1.5 grams per day in powder form, 1 ml per day of tincture, or as a tea.

Are there any side effects or interactions? Side effects from reishi can include dizziness, dry mouth and throat, nose bleeds, and abdominal upset; these rare effects may develop with continuous use over three to six months. As it may increase bleeding time, reishi is not recommended for those taking anti-coagulant (e.g., blood-thinning) medications. Pregnant or lactating women should consult a physician before taking reishi.

References:

1. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 255&endash;60. 2. Jones K. Reishi: Ancient Herb for Modern Times. Issaquah, WA: Sylvan Press, 1990, 6. 3. Willard T. Reishi Mushroom: Herb of Spiritual Potency and Wonder. Issaquah, WA: Sylvan Press, 1990, 11. 4. Shu HY. Oriental Materia Medica: A Concise Guide. Palos Verdes, CA: Oriental Healing Arts Press, 1986, 640-41. 5. Hobbs C. Medicinal Mushrooms. Santa Cruz, CA: Botanica Press, 1995, 96-107.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.