Tag Archives: flu and cold remedy

Boneset knocks out colds and flu clear out of the park– harvest now and be prepared

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Boneset by our pond

Boneset by our pond

Even though today is one of those perfect summer days, 70s with a couple of clouds decorating the sky and a slight breeze, I’m already preparing for flu and cold season. Right now, is the perfect time to harvest Boneset (Eupatorium perfoliatum), which is another herb that showed up on our land just when we needed it. The winter after we arrived, it seemed like no one got terribly sick during the cold and flu season but some secondary symptoms seemed to linger, like a cough. I had just started to explore the properties of Boneset and witnessed it magically knock out lingering symptoms.

It’s a rather cool looking plant. The stem appears to puncture the leaves – that’s where its Latin name comes from: perfoliatum. The leaves are alternating with its hairy, hollow stems that grow to about 5 feet tall. It has a dense white cluster of flowers on top in late summer. It is best to harvest when the flowers are just beginning to open, like right now. Boneset likes wet areas, around the edges of swamps and stream just like the edge of our pond.

You might think from its name that its primary medicinal quality is healing broken bones, but it isn’t. Native American Indians used it to fight flu and fevers. When they tried to describe the terrible pain that was felt in the bones and the muscles from the fever of influenza, they called it “break bone fever;” the type of fever that makes you feel like your bones were breaking. So over time the name “break bone fever” was modified to “Boneset.”

I tend to be rather proactive and work hard to strengthen my immune system during cold and flu season but ever so often a nasty virus makes its way into my system; no fear, boneset is here. It stimulates the body’s immune response. It speeds up the healing from infections while supporting a rapid recovery from upper respiratory infections such as a lingering coughs. Taken in small doses it often gives relief very quickly. It reduces fever and clears up mucous build-up in the lungs. It gently empties any toxins that may be stored in the colon. It relaxes the joints and eases the terrible pain which often accompanies the flu. It is no doubt powerful stuff and should only be taken in small doses and only when needed. In large amounts, Boneset can cause nausea, vomiting and diarrhea, so don’t over do it. Sometimes too much of a good thing can be bad.

When Mathew saw me harvesting boneset, he screamed, “No, I hate Boneset, it tastes horrible!” He is right, it is very bitter which does help stimulate digestion but doesn’t taste good. Although, some people make boneset tea, I make it into a tincture. When I give it to Mathew, I sneak the tincture into sweet cider. He doesn’t like it but can’t deny that it does chase any cold virus out of his body.

So if you live by any Boneset, don’t delay, make some tincture or dry some now. Be prepared for the up coming flu and cold season. Hopefully, you will never have to use it.

When you collect any herbs, please keep in mind:

  • Be sure you have made a definite identification, so use a field guide.
  • Harvest it in a respectful way, leave some, please do not overharvest, make sure there will be a healthy crop for the future.
  • Harvest away from traffic and areas where chemicals have not been sprayed or animals relieve themselves.
  • If you are unsure, it is best to move on and not harvest in that area.

All information is shared for educational purposes only and has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

 

 

 

Grandma’s Pot Roast Redux

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As the autumn weather rolls in and nights are getting chilly, my culinary choices move from light fresh salads to heavy warm comfort foods. My Grandmother’s Pot Roast is perfect for a cool Sunday night meal. As my Mother always reminds me, this recipe is mistake proof as long as you cook it to death. My Mother does not have many dishes in her repertoire, but no one can deny she makes the best Pot Roast ever, hands down. Therefore, the recipe I am sharing with you is 3rd generation with a little tweak here and there to suit our family’s need to use local fresh ingredients and an added herb to boost our immune system, preparing us for the flu and cold season.

Grandma’s Pot Roast a la Debbie                                                                                  This takes 2 days to make.

  • 3 lbs or more brisket – if buying it from a farmer, you may need to special order, as it is not a typical cut for most butchers. The recipe also works great for an elk roast or any tougher meat for that matter.
  • 3 cups of tomato juice
  • 1 medium onion coarsely chopped
  • 6 garlic cloves coarsely chopped
  • 1 lb or more carrots chopped into 2 inch lengths
  • 1 lb or more potatoes cubed – I like to mix a variety such as red, purple and fingerlings
  • 2 packets of dry meat broth
  • Two 4-5 inch strips of Astragalous Root (they look like tongue depressors) – Not a must, but a great herb for boosting your immune system. I like adding it to all my stews and soups during this time of year, it helps us fight off any cold and flu viruses. It is not meant to be eaten, just for releasing its medicinal qualities, so remove before serving. You can find it at a Chinese herbal shop.

DAY 1

  1. In a large pot, sear meat on all sides. Add tomato juice, onion, garlic, carrots, and Astragalus Root

  2. Cook for 2 hours

  3. Remove fat, slice meat on a diagonal and return to pot

  4. Add potatoes and meat broth

  5. Cook one more hour

DAY 2

  1. Cook at least 2 more hours but more is fine. I have cooked it over 5 hours the second day and it just got juicier and more tender.

  2. Enjoy!

If you are having a difficult time finding Astragalus Root locally, Mountain Rose Herbs is a great company to order from.