Natures Healing Herbs
Here's a brief description of the herb;
The use of natural herbal remedies, including this herb, classified as Foeniculum vulgare, are popular as an alternative to standard Western allopathic medicine for a variety of problems, including digestion, over-weight, boosting metabolism as well as for stomach cramps.
Foeniculum vulgare is an effective remedy for various ailments, and this natural holistic approach to health is becoming more and more popular, but should NOT replace conventional medicine or prescription drugs.
Fennel is also known as Foeniculum vulgare, and has certain therapeutic properties and the reported benefits of using it internally, in the form of a herbal tea (infusion) are listed below.
Fennel is used for the following;
Foeniculum vulgare benefits:
• slimming and weight loss
• boosting metabolism
• stomach cramps
• helps with morning sickness
• flushing the kidneys
• helpful after chemotherapy and radiation
Which part to use for herbal tea;
The seeds are used for making the brew, but the roots are especially beneficial when treating urinary tract infection.
**** PLEASE NOTE:
• Therapeutic quantities should not be used during pregnancy.
Making Herbal Tea;
The standard way to make an infusion, unless otherwise specified, is to pour a cup of boiling water over the material to be infused, let it stand for 5 minutes, strain it, and drink it.
* Fresh plant material
* When the recipe refers to fresh plant material to be used, a 1/4 cup fresh material is used, following the method above.
* Dried material
* When the recipe refers to using dried material, use 2 teaspoons of material when making it.
* Bark or seeds
* Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark.
* Sweetening your infusion
* You could sweeten your healthy drink with honey, should you so require, and a dash of fresh lemon juice can also enhance the taste.
General warning when using herbal infusions;
• Only use the herbal material if you are 100% sure that it really the herb in question.
• If you are ill or have any health concerns, consult your health practitioner.
• Do not continuously drink the same infusion. At maximum use for 10 days and then skip 5 days.
• Only have one cup of herbal infusion per day, except during acute periods, such as when you have a cold or flu, you can then have it three times a day, but for a maximum of 4 days.
• When you use herbal remedies, be aware that they can be extremely powerful, and should you have any side effects when taking these infusions, immediately stop using the herb and consult your health practitioner right away.
And if you're wondering how to get more in your diet, might we suggest the following recipe;
Roasted Fennel Salad with Bagna Cauda Dressing
This recipe takes the flavors of slowly simmered anchovies, milk, garlic, and oil and turns them into a zippy dressing with lemon juice and lemon zest with capers that comes together in seconds in a blender.
The briny, biting flavors of the dressing (which are given a touch of lushness from a bit of melted butter stand up well against the bitter radicchio and contrast boldly with the round, sweet flavors of roasted fennel and potatoes.
If you’re looking for some amazing flavors to make your taste- buds dance, this is exciting!
Makes: 4 Servings
2 medium fennel bulbs (2 lbs.) halved and sliced 1/4" inch thick
1/2 c. plus 2 Tbs. extra-virgin olive oil 1 lb. fingerling potatoes, halved
1 2-oz. can (or jar) anchovy fillets, drained
2 Tbs. drained capers
2 garlic cloves, crushed
2 tsp. finely grated lemon zest
2 Tbs. fresh lemon juice
1 Tbs. unsalted butter, melted and cooled
1 lge. head of radicchio, shredded
sea salt and freshly ground pepper
Two handfuls arugula or watercress
optional: 1 avocado, peeled, pitted, and sliced
Heat your oven to 425F.
Toss the fennel with 1 Tbs. olive oil and salt and pepper and spread it on a baking sheet.
Then toss the potatoes with another Tbs. olive oil, salt and pepper and spread them on a second baking sheets.
Roast the potatoes and fennel in the oven until tender and golden, about 30 minutes, rotating the pans halfway through the cooking time.
While the vegetables roast combine the anchovies with the capers, garlic, lemon zest and lemon juice in a blender or food processor and pulse them to chop.
With the machine running, drizzle in the remaining half-cup olive oil and the butter and puree until smooth.
To assemble the salad, toss the fennel and potatoes with half the dressing.
Add the radicchio, and greens (arugula or watercress) and avocado if using, and toss with more dressing to taste.
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