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| Siberian ginseng root decoction. Add one hundred grams to a 1/2 quart of water. Simmer for 20 minutes. Pour off through a sieve. This tea may improve your endurance and strengthen your immune system. |
Almost every herb we use, except the Siberian ginseng above, is grown in our garden. We grow tropical and sub tropical herbs in Michigan. The disadvantage of a tropical herb is that we have to bring it inside, find room for it and keep it alive during the winter months. Epazote, Ashwaganda, Rosemary and other herbs do well in subdued light, if we keep them moist, but don't waterlog. The leaves are sprayed with water every two weeks.
When you use tropical herbs in your medicine chest, you must be selective. After all, you have only so much room in the house to care for them during the winter months. The only herb I use, that I do not grow in my yard is Astragalus membranaceus, which I purchase from a Chinese supermarket in Chicago's Chinatown. Medicinal plants for the garden may be purchased at www.herbs.com
HARVEST TIME TIPS
The best time to harvest aerial parts of plants, that is the flowers, leaves, stems in the morning about 10 AM, after the due has burned off. Do not harvest after an evening rain, the drier the weather the better.
Harvest fruit in the morning, also.
For root, rhizomes, tubers, the time of day is not critical.
Harvest with a basket or other large container that allows you to collect many herbs without crushing them.
Do not harvest damaged, diseased or insect infested plant, or plants with insect damage.
Collect one species at a time so you do not mix species and end up with an adultered end product.
Flower heads are typically best in the first day or two after they open. However sometime it is required that you harvest the unopened bud (tulips, daylilies, pumpkin buds), or in the case of Echinacea, I collect flower heads after 5 or 6 days of blooming.
Process as soon as possible after collecting. I gather one herb and begin processing before I collect another herb.
Edible flowers, salad greens, buds, herbs may be stored in a refrigerator in a Zip Lock bag, Tupperware or some other sealed container for 3 days.
Cut perennials high enough above the ground so it will survive, leave the plant vital and growing.