Artemisia

Published: Wed, 02/12/14


Herbal Legacy 
Sponsored by The School of Natural Healing & Christopher Publications
February 12, 2014
 
Artemisia
 
The International Herb Association has declared the genus Artemisia as herb of the year for 2014. There are 2 herbs from the Artemisia genus on the School of Natural Healings 100 herb list. Artemisia tridentate, whose common name is desert sage and Artemisia absinthium or wormwood. 
 
Artemisia tridentate or desert sage is a plant that grows abundantly here in Utah. After a summer rain it fills the air with its pleasant aroma. It is used as a tonic and blood cleanser and to help to regulate female issues. The branches of this plant are bound together and used as smudge sticks to clear the air when burned.
 
Artemisia absinthium or wormwood is usually used in combination with other herbs. It will expel worms and is a good liver tonic and digestive aid. A tincture made from the fresh leaves makes a good liniment for sore muscles, sprains and bruises. The dried leaves have been hung in pantries and storage areas to keep bugs away.
 
Both of these herbs are very bitter. Use a teaspoon per cup of boiling water and steep for 30 minutes. A cold infusion is best when using desert sage. Leave to steep a few hours or overnight.
 
Jo Francks is a Master Herbalist graduate of The School of Natural Healing. She is also a Holistic Iridologist and Quantum Touch practitioner. 


 
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Easy Flaked Almond "Tuna" Salad
 
   
    1 cup raw almonds, soaked 
    2 celery stalks, finely chopped 
    2 green onions, finely chopped 
    1 garlic clove, minced 
    3 tablespoons vegan mayo (I use soy-free veganaise) 
    1 teaspoon Dijon mustard 
    1/2-1 tablespoon fresh lemon juice, to taste 
    1/4 teaspoon fine grain sea salt, or to taste 
    Freshly ground black pepper, to taste 
    Pinch of kelp granules (optional) 
    1 English cucumber, peeled and sliced into 1cm rounds (optional)
 
 
 
 
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well. 
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl. 
3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired. 
4. Slice cucumber into rounds, if using. With a small spoon, gently scoop out the center of each cucumber round to create a small well. Spoon the almond mixture onto each cucumber round. Serve on a platter if you wish. You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days. Serves 6.
 
Recipe from ohsheglows.com 

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