Wednesday, April 11, 2012

Oenothera Evening Primrose Progress; I transplanted last

I have always looked to the uses of herbs and wondered, how could these ailments line up, or how could the plant work with a certain ailment and some seaminly different ailment? Do the ailments really  line up somehow? Do the plants have a pattern someway? Do the plants and ailments have some connection?
    I am not big into the scientific and medical dialogue only because of how I have seen it missused, or if that is too strong, maybe misguided is better. I also think we have a gap in proper care. It is a tough arena, but oh well, it is up for some great changes then! So, I ask the question. Asking that it not be put in scientific medical terms as much as in terms that foster hope and healing; love and kind progress! I ask that we become aware where we have become blind.
   I think that I really don't know exactly how to ask these questions in a consise manner, so I don't usually ask, but I am working on making it all make sense. Do you wonder if there are connections, patterns and courses the plants and/or the ailments have and/or plant and ailments might have this connection(for lack of better term) together, or in combination with each other? I do see little hints at this, but nothing blatantly straight forward. I may simply not be looking in the right places, or not asking the 'right' questions, or not surmizing properly.
   One thing I know from being an ill child is that I was /am bias and swayed from my illness and the care I recieved. Not that anyone person or group necessarily did anything wrong, it is just that I wasn't 'helped' exactly. Not that everyone wasn't trying, they were. My mother was taxed with her own issues and dealing with a sick child and she herself had issues in health and family that made her life pretty busy. She did her best and I still remember her love and care. Anywho, on to add my photos of my Oenoathera, Evening Primrose progessive photos. I hope I can find them in the right order. Here goes....
primrose 3.11.12  ©Allisonians

primrose 4.11.12 ©Allisonians
These I transplantes last late fall from the corner. My last gift from Dave. TY :D It's the anniversary of his mystery being found! You go mister! I miss you!
My cat, Roo, think I am taking his picture, Mr. Poser!
This is my herbal ally gift corner! Where my wonderful EP came from! 
©Allisonians 

And the rocky ground EP was born in! Close up of my herbal ally gift corner and a couple of the gifts I have left!
 Where my wonderful EP came from!
©Allisonians
Primrose babies I transplanted 04.06.12
©Allisonians

What they look like today!
©Allisonians
©Allisonians

Here is some www information;
http://www.naturalmedicinalherbs.net/herbs/o/oenothera-biennis=evening-primrose.php
The bark and the leaves are astringent and sedative. They have proved of use in the treatment of gastro-intestinal disorders of a functional origin, whooping cough and asthma. A syrup made from the flowers is also an effective treatment for whooping cough. The bark is stripped from the flowering stem and dried for later use, the leaves are also harvested and dried at this time. Evening primrose oil has become a well-known food supplement since the 1980"s. Research suggests that the oil is potentially very valuable in the treatment of multiple sclerosis, pre-menstrual tension, hyperactivity etc. It is also taken internally in the treatment of eczema, acne, brittle nails, rheumatoid arthritis and alcohol-related liver damage. Regular consumption of the oil helps to reduce blood cholesterol levels and lower the blood pressure. The seed is a good source of gamma-linolenic acid, an unsaturated fatty acid which assists the production of hormone-like substances. This process is commonly blocked in the body, causing disorders that affect the uterine muscles, nervous system and metabolism. The poulticed root is applied to piles and bruises. A tea made from the roots is used in the treatment of obesity and bowel pains.
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3 comments:

  1. Comfrey CottagesApril 11, 2012 at 12:48 PM

    It is good when we are asking questions about our bodies and the plants and the possible different synergy patterns, Allison. Asking the question, or really just the act of seeking, opens more doors, more questions, and we find ourselves finding out truths we won't really find anywhere but through our own thoughts and findings:) I think you are fabulous for thinking like this:) Great photos of your ally corner! What a nice idea to have an ally garden:) Lovely info on evening primrose. I just love her! big hugs and much love xx

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  2. AllisonianApril 11, 2012 at 1:36 PM

    I was in a bit of a hurry and I am having connectivity issues with my internet service. I was hoping to edit, edit, edit in hopes to be a little more clear and make my point more modern, but it is an old question(s). So, I will just have to refine as I go. Partly, my trouble is writing clearly in the 'tone' I want. I thinks I am getting closer. I need to spend more time if I want to sound more open and not quite as bias. I know that I AM bias, and I am not saying that it is not just who I am in my experience, but that will come as I work at it as well. Thank you for your time and for your comments. Cheers!

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  3. Rita MApril 14, 2012 at 8:24 AM

    Beautiful plants you have there, mine are frozen this winter. I'll try to find some other plants along the street :)

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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