Bring 500ml of water to boil and add the 1 gram of finely chopped yellow root. Reduce the heat and gently simmer for 20 minutes. This process is called decocting and allows extracting a medicinal tea from tough materials such as bark, seeds and roots.
Yellowroot is a natural herbal antibiotic. Yellowroot – (Xanthorhiza simplicissima) Yellowroot is anti-inflammatory and a natural antibiotic. The plant can help in the treatment of sinus infections, bladder problems, colds, flu, sore throat, laryngitis, mouth sores, colitis, gastritis, chest congestion, and earache.
Goldenseal is usually found up north in dryer locations. Its Latin name is Hydrastis Canadensis. Yellowroot and goldenseal do not look anything alike but both plants contain a strong, astringent alkaloid known as berberine (and other similar, active ingredients).
This native shrub in the buttercup family prefers the dappled sunlight and silty soils of the streamside and floodplain, but will tolerate drier soil in cultivation. Yellowroot grows abundantly in central and southern Appalachia near forest streams that are wide enough to allow a moderate amount of sunlight.
Bloodroot was used by eastern American Indian tribes as a red dye and in the treatment of ulcers, skin conditions, and as a blood purifier as well as for treating ulcers and skin conditions. The root entered 19th century medicine as a caustic topical treatment for skin cancers, polyps, and warts.
Stinging nettle is a large, rhizomatous perennial wild edible plant that can grow quite tall. Originally from Europe and Asia, this plant has sharp hairs that break easily and can irritate or sting when the plant is touched; however it is a vitamin-rich food source as well as a remedy for various medical conditions.
Method 1 Identifying Stinging Nettle
- Do an image and information search on the Internet for "Stinging Nettle" or Urtica dioica.
- Take a look at the entire plant.
- Look at the stems.
- Notice the type of root this plant has.
- Study the leaves.
- Look for the flower cluster of the plant.
Urtica dioica. Urtica dioica, often called common nettle, stinging nettle (although not all plants of this species sting) or nettle leaf, is a herbaceous perennial flowering plant in the family Urticaceae. It is native to Europe, Asia, northern Africa, and North America, and introduced elsewhere.
It might seem a bit scary, but fresh nettles can be eaten raw. But be cautious and be sure to neutralize the formic acid that can sting you. Use your teeth, blender, mortar and pestle, or juicer to crush nettle leaves and eliminate their sting. Try using fresh nettles the next time you make a green juice or smoothie.
There have been various doses of stinging nettle used in clinical trials. Adults can take 240 to 500 mg a day of Uritica dioica root (or 2 to 4 grams of dried leaf) three times per day. It is best taken with some food and can generally be combined with other supplements.
While you can eat it raw, cooking chicory helps reduce the bitter flavor and enhance its sweetness.
- Preparation. For the best flavor, you must trim and wash chicory before you cook it.
- Grill. Chicory cooked on the grill has a smoky flavor with soft outer leaves and crisper inner leaves.
The root of the chicory plant has long been used as a substitute for coffee. It looks, and to some degree tastes, like coffee, but it is naturally caffeine-free. Chicory root is extremely high in inulin, an important prebiotic fiber that is also found in bananas, jicama and Jerusalem artichoke.
Often, folks ask me if there is a healthy caffeine-free substitute for coffee that actually tastes like coffee. While that rich, dark coffee flavor is completely unique to the coffee bean, the closest alternative I have found is the deep, dark flavor of roasted chicory root .
The root of the plant is roasted and ground. It is added to the coffee to soften the bitter edge of the dark roasted coffee. It adds an almost chocolate flavor to the Cafe Au Lait served at Cafe Du Monde. The Cafe Du Monde Coffee and Chicory is traditionally served Au Lait, mixed half and half with hot milk.
Chicory coffee is a beverage prepared with roasted and ground chicory, or a blend of chicory and coffee. The ratio of coffee to chicory can be as high as 3 to 1, or as low as 1 to 3. Chicory coffee is made of the roots of the cultivated plant Cichorium Intybus Sativum, by roasting and grinding them.
Café du Monde, as part of what has become a New Orleans tradition, makes their coffee with chicory, the root of a blue-flowered perennial plant. Though the root has been cultivated since ancient Egypt, chicory has been roasted, ground and mixed with coffee in France since the 19th century.
Method 3 Using Chicory as a Coffee Substitute
- Boil chicory coffee. Bring one cup of water to a boil, then add two tablespoons of the minced and toasted chicory root.
- Alternately, grind the chicory root and brew the powder. Brew chicory coffee however you usually brew coffee.
- Drink chicory coffee.
- Look for chicory that is firm and crisp. The heads should be a creamy white colour, and the tips should look pale yellow.
- Look for chicory during autumn to the end of winter.
- Store it in the dark.
- Keep chicory away from ethylene producing fruit such as bananas and apples.
- Refrigerate the chicory in a plastic bag.
Planting chicory in cooler climates should be done three to four weeks before the danger of frost has passed. Sow chicory seeds 6 to 10 inches apart in rows that are 2 to 3 feet apart. You can always thin the plants if they crowd each other but close planting discourages weeds.