Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs[ Member listing ]
21 Jul · Mon 2014
UNSAFE HERBS FOR PREGNANT WOMEN Part 2
In my last blog I listed herbs that would cause birth defects and toxic problems for women that are pregnant. In this blog I am going to discuss herbs that cause internal bleeding and uterine contractions and herbs that can cause miscarriage.
Let me mention at the onset that we all have our own views about subjects such as abortion. I also have mine. None of the information here is meant by me to abort a child. I am bringing to people's attention the dangerous herbs. Children are precious and we should not want to risk harming them in any way.
Herbs that will cause uterine bleeding and contractions and/or miscarriage: These should not be taken during the entire 9 months. I am mixing in those herbs that are unsafe after or before a certain time period. If the are not safe after 3 months, to my way of thinking, they are not safe during any period of the pregnancy.
AGAVE can cause uterine bleeding and miscarriage.
ALOE VERA JUICE. Uterine contractions and diarrhea. (avoid during breastfeeding as well)
AMERICAN MANKDRAK uterine stimulant
ANGELICA ATROPURPUREA can cause strong contractions and lead to miscarriage if taken during the early stages of pregnancy. Promotes the growth of fibroid and increase risk of postpartum hemorrhage.
ASHWAGANDHA may cause miscarriage
BARBERRY can cause uterine bleeding and miscarriage
BEE BALM BERGAMOT, OSWEGO TEA uterine bleeding; miscarriage
BEET LEAVES uterine bleeding; miscarriage
BIRTHROOT, BETH ROOT (trillium erectum)uterine bleeding; miscarriage
BIRTHWORT ( aristolochia clematitis)uterine stimulant; miscarriage
BISTORT, SNAKEWEED miscarriage
BITTER APPLE ( citrulus colocynthis) highly poisonous! Uterine bleeding and miscarriage
BITTER ORANGE PEEL uterine bleeding; miscarriage
BITTERWOOD, QUASSIA miscarriage
BLACK COHOSH uterine stimulant, contractions, postpartum hemorrhage
BLAZING STAR miscarriage
BLUE COHOSH uterine stimulant
BURDOCK ROOT uterine stimulant; miscarriage
BUCKTHORN BARK may trigger contractions
BUKTHORN FRUIT may cause miscarriage
CALENDULA external use is safe. Internal use can cause uterine bleeding and miscarriage
CALIFORNIA POPPY miscarriage
CAMPHOR uterine bleeding; miscarriage
CASCARA SAGRADA may trigger contractions
CELERY uterine stimulant; miscarriage
CHASTEBERRY can cause hormonal changes and uterine bleeding
CHICORY uterine bleeding; miscarriage
CINCHONA uterine bleeding; miscarriage
CINNAMON uterine bleeding; miscarriage
CITRONELLA (LEMON GRASS) uterine bleeding; miscarriage
CITRUS FRUITS excess intake can result in uterine stimulation
COCOA and COFFEE, KOLA NUT contains caffeine,which has been linked to miscarriage, low birth weight, premature delivery and birth defects.
COLIUS uterine bleeding; miscarriage
COLOMBO paralysis;uterine contractions
CORN POPPY miscarriage; infant death
COTTON ROOT uterine bleeding ; miscarriage
We've only discussed herbs that start with A, B, C . As you can see, there are a lot of herbs. I'll continue with some more in the next couple of days.
Posted by Elaynn @ 12:18 PM EDT [ Comments  ]
05 Dec · Mon 2011
A while back, I did a blog on spices and what they go well with. This time I will just use the herb and what foods it will enhance. Look through my blogs and you will also see how to make up your own spice blends, such as PUMPKIN PIE SPICE BLEND, SPICED NUTS, SPICY APPLE PIE BLEND, and more. You will find in another blog what spices will enhance what foods.
For those of you that are artistic, this would make a beautiful gift for someone who likes to cook and bake, or is new at cooking and baking. I had a friend who copied something like this by hand in calligraphy, on a long sheet of paper, dyed the paper some pretty color and made colored scroll work all around the edges, and made a small frame all around and made it so that it could be hung on the wall. She also said a few words of friendship and put her name on the bottom and DATED it. It was a very personalized gift. See what you can do!! (email me for PDF file and I will gladly send it to you!)
ANISE use in: sweet cream cheese appetizers, soups, fruit salads, applesauce, teas, fruit drinks, carrots, celery, coleslaw, sole, crab, spicy meat mixtures, cakes, cookies, sweet rolls, rye breads
BASIL use in: dips, canapes, all kinds of soups and stews, green salads, especially good on tomatoes, omelets, scrambled eggs, green beans, broccoli, cucumbers, egg plant, peas, spinach, zucchini, shrimp, fish, creole dishes, beef, pork, veal, lamb, all kinds of poultry and stuffing, wine vinegar
BAY use in: bouquet garni, fish chowders, tomato juice and stocks, with poached fish; in hearty fish dishes; and with roast chicken, beef roasts, and beef stew.
BORAGE use in; mild dips, all kinds of soups and stews, green salads, coleslaw, iced drinks, spinach, beets, shellfish, all kinds of meat and poultry and stuffing, cream sauces
BURNET use in: appetizer dips, canapes, cream soups, green salads, potato salad, iced drinks, asparagus, mushrooms, shellfish, tarter sauce, wine vinegar
CARAWAY use in: appetizer spreads and dips, canapes, potato soup, cabbage soups, goulash, coleslaw, potato salad, cream cheese, cottage cheese, cabbage, potatoes, green beans, carrots, red beets, cauliflower, casseroles, German dishes,meatballs, applesauce, cookies, breads,especially rye, apple pie, cakes
CELERY SEED use in: soups, stews, salads, curry dishes, poultry stuffing, fish and meat dishes, eggs, breads, vegetables
CHERVIL use in: potato, spinach and cream soups, in egg and chicken salads, salad dressings and mayonnaise, with fish, shellfish and chicken; in fish sauces and cheese spreads, with lettuce, potatoes, red beets and tomatoes and in a fines herbes combination
CHIVES use in: all kinds of appetizers, all kinds of soups, stews, all kinds of salads, omelets, cheese dishes, deviled eggs, potatoes,carrots, corn, green beans, mushrooms, peas, red beets, summer squash, tomatoes, all kinds of other vegetables, shellfish, broiled fish, all kinds of meat and poultry, tartar sauce, butter sauces,cheese sauces, wine vinegar
CORIANDER use the seeds in curries and pickling spice mixtures; with lentils, lima beans, peas, potato dumplings, in biscuits, breads, lamb dishes; carrot cake and pies.
Use the leaves in: Mexican, Chinese, Indian and Moroccan dishes, in meat, rice and lentil dishes; with corn, zucchini , chicken, and in salads.
CUMIN use in; Mexican, oriental, and Indian and middle eastern dishes, in curries, stews, chili, spicy meat and vegetable dishes; with green beans,cabbage, in deviled eggs; breads and with cheese
DILL use the leaves in:all kinds of appetizers, potato soups,salads and salmon; potato salad, rice dishes and borscht; green salads, coleslaw, cottage cheese, green beans, carrots, cucumbers and potatoes. omelets, cauliflower, tomatoes, halibut, salmon, lamb, ham, cream chicken, tartar sauce, butter sauces, wine vinegar, rye bread
use the seeds in: salad dressings, fish soups, meat dishes, lamb stew,, and egg and potato dishes, cabbage and in breads.
FENNEL use the seeds and leaves with fish; in spicy meat mixtures; with eggs, cabbage, red beets, squash and apples; in stuffings and breads
use Florence fennel as a vegetable; serve raw like celery, braise, bake au gratin or turn into a cream soup.
GARLIC Use with everything except sweets. Use for soups, salads, fish, poultry, meat and egg dishes; in stews, sauces an mayonnaise, in breads and with any vegetables; to make oil and vinegar dressings.
GINGER use fresh ginger in oriental and Indian dishes, with fish, chicken, meats and vegetables
use dried ginger with pot roasts, poultry, carrots, red beets, squash and sweet potatoes; in breads, cakes, cookies, puddings, fruit salads and stewed fruit mixtures.
HORSERADISH use in cocktail and mustard sauces; in sauces for fish, roast beef and in green vegetables; in salad dressings; with boiled meats; in sandwiches and with red beets
LOVAGE Use the leaves and stalks sparingly as a celery substitute in soups, salads, potato salad, stews and stuffings; braise the stalks as a vegetable.
use the seeds in chicken salad, meat loaf, breads and herb butters.
MARJORAM use in: cream cheese dips and appetizers, all kinds of soups and stews, green salads, chicken salad, vegetable cocktails, omelets, scrambled eggs, carrots, spinach, squash,eggplant, cabbage, lima beans, mushrooms, peas, and tomatoes; baked or broiled fish, fish recipes and fish chowders, all kinds of meat, chicken, duck goose, gravies, fish sauces, biscuits, muffins
MINTS use in: green pea soups, split pea soups, fruit salads, teas, iced drinks, , green beans, new peas, baked or broiled fish, lamb, veal, mint sauces, mint jellies, wine vinegar, mint syrups, sherbets
ONION use for all dishes except sweets. Use in soups, stews, salad, egg dishes, fish, poultry, meat and all vegetables, some breads.
OREGANO use in: appetizers spreads, canapes, onion soup, all stews, seafood salads, aspics, omelets, spicy cheese, onions, peas, baked beans, shellfish, all kinds of meats, game, hare, venison, cream sauces, tomato sauces, meat-pie crusts, breads
PARSLEY use in: all kinds of appetizers, all kinds of soups and stews, all kinds of salads, vegetable cocktails, omelets, cheeses, all kinds of vegetables, all kinds of fish and seafood, all kinds of meat, stuffing, tartar sauce, butter sauces, breads, rolls
ROSEMARY use in : cheese appetizers and dips, all kinds of soups ( chicken soup, pea soup) and stews, chicken salads, seafood salads, vegetable juices, omelets, sharp cheese, potatoes, mushrooms, salmon, haddock, cod, all kinds of meats and poultry, wild game, stuffing, gravies, breads, rolls, biscuits
SAGE use in : cheese dips appetizers, cream soups, chowders, sharp cheese, cottage cheese, eggplant, Lima beans, baked or broiled fish, meat loaf, roasts, chicken, turkey, game, stuffing, brown sauce, muffins, breads
SAVORY use in : cheese dips and appetizers, bean soups, chowders, aspics, green salads, vegetable cocktails, deviled eggs, omelets, green beans, sauerkraut, salt water fish, all kinds of meat, chicken, duck,, turkey, fish sauces, cream sauce, meat-pie crusts
TARRAGON use in: all kinds of appetizers, chicken soup, mushroom soup, all kinds of salads, vegetable cocktails, omelets, cream cheese, asparagus, all fish, steaks, chicken, duck turkey, cream sauce, Hollandaise
THYME use in : shrimp dips, vegetable soup and stews, all other types of stews, tomato aspic, lemon tea, cottage cheese, cream cheese, beans, onions, potatoes, all kinds of fish, roasts, meat loaf, ham, stuffing, turkey, all tomato sauces, breads, rolls.
TURMERIC use as a cheap saffron substitute for its bright yellow color. Good in curries, salads, dressings and mustard; with seafood, fish, poultry and meat; in rice dishes; and with eggs
WATERCRESS use liberally in salads, chicken salad, bean salad, potato salad, and coleslaw; in tomato juice, soups and egg dishes; with cottage cheese; and in herb butters.
Tags: tyme rosemary chervil marjoram fennel basil caraway turmeric celery tarragon oregano dill seed
Posted by Elaynn @ 03:56 PM EST [ Comments  ]