Morgan Botanicals

Rosehips are a wonderful food and vitamin source.  Historically, Native Americans used rosehips in their stews and soups after using them for tea. I enjoy using them to make jams, jellies, marmalade's and wine, as well as a delicious tea. 

This nutrient rich herb boosts your health and helps shed pounds in so many ways. As a tea and wine, rosehips strengthen the body, reinforce digestive function, help flush the kidneys and urinary tract, plus stimulate the appetite and increase blood flow and circulation.

I find Rosehip tea to be deliciously tart, refreshing and yummy, plus I love that they contain vitamins A, B, C, E and K, pectin and organic acids. Pectin has the amazing ability to bind waste in our intestines; bonding with fats and cholesterol before they can be absorbed into the blood, aiding in removal of unwanted fats from the body. Rosehips can help lower cholesterol and gently regulate elimination. This gentle diuretic also helps the body eliminate accumulations of water in the tissues.  How can you go wrong?

So let us stop worrying about how our hips look in jeans, and just enjoy our rosehips!

For Yummy Tea: Simmer 4 tablespoons of rosehips for 30 minutes in 1 quart of water and strain. Drink 2 cups of the tea daily.

For Yummy Wine: Steep 3 1/2 ounces of dried rose hips in 1 quart of strong, dry red wine for 2 weeks. Filter the wine. Drink 2 small glasses per day.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2010. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Amongst our yard live three of the strongest souls I know: My tree spirits, Bruce, Abner, and Ralph.

Our trees live in what is called "The Avenue of Faces" which is a row of several dozen carved trees and stumps in and across the street from City Park in Tehachapi. However these faces show up all over town hidden here and there. They're at the lake, tucked into peoples yards and gardens, all over the parks, and peeking out where you'd least expect them.

All of these are the work of local artist Kent Holmgren. He's been sculpting wood with chainsaws for over twenty years. These sculpted trees are also known as "tree spirits" and every tree's face is unique. Our tree faces are over six feet long and watch over our garden, it's just amazing.

I have to admit that beyond the amazing location of our little home, and even the land, it was the trees that convinced my husband and I to buy our house. Everyday I go outside and wave hi or pat their hairy chins. Abner never smiles, but I know he likes the attention anyway.

Take a little peek at our friends, they wanted to say hi.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2010. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

My budding herbalist Lena loves hanging out with me in the herb shop. She comes in, grabs this jar and that jar and say's, "can I smell"? It's really rather cute, and it gives us the opportunity to discuss the aroma, remind her of their names and what we can use them for. She loves to do little taste tests on orange peel, chamomile, rose hips and cinnamon chips. You can tell she's recognizing the different characteristics of each plant as she patiently smells and tastes each one.

So, I've decided to give her her own personal shelf amongst the big jars where she can tuck her very own baggies of herbs in. Together, we scooped, bagged and labeled individual herb bags. And, now whenever she comes in she can grab them, open them and give them a good ol smell.

Sometimes while I'm working I'll send her on a scavenger hunt for herbs. I'll have her locate simple herbs that have a specific smell or taste, like peppermint or licorice. Or, I'll send her on a journey for herbs of a particular color or shape too. I'll say, Lena can you find me 4 different jars with yellowish herbs in it, or maybe 3 different jars with roots? So, whether or not she grows up to be an herbalist, she's going to have some knowledge of our healing plants. And for now, since I can't keep Lena out of the herbal pantry, we have found a way to have fun playing and learning together!

As always, email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Basil, beyond being one of my most valued culinary herbs, is also one of my most valued medicinal herbs. Basil is known to be a great source of vitamin K, calcium, and other nutrients, as well as being abundant in antioxidants.

There are many different varieties of basil used for their medicinal and culinary attributes, but two of my favorites are the simple garden basil (Ocimum basilicum), and Holy Basil (Ocimum sanctum) also known as Tulsi. Ancient cultures have long used basil to treat various stomach and respiratory problems.

Basil Leaf (Ocimum basilicum) is known to impart sedative, diuretic and antiseptic properties.  The essential oil content of basil helps in the treatment of gastro-intestinal and renal affections, bronchitis and fever. It is also beneficial to the heart, as it helps reduce cholesterol. The herb is safe for children to take, and can help chicken pox to hurry through its course. It's leaves can be chewed to relieve mouth infections. Powdered dried leaves can be used to brush the teeth, which freshens the breath, cleans the teeth and stimulates the gums. A simple cup of tea can help with headaches. The use of basil leaf tea is also recommended in nervous system fatigue, insomnia and painful menstruation. Fresh basil leaf compresses are useful to aid the unpleasant effects of insect stings. 

Holy Basil (Ocimum sanctum) contains hundreds of compounds known as phyto-chemicals that work together to create strong anti-oxidant, anti-bacterial, anti-viral, and immune-enhancing properties. Often used to treat cough, sore throat, rash, stings, night blindness, hives, ear infections and fever. Leaves contain a tonic for the nerves and can improve memory. It helps to remove phlegm from the bronchial tubes and strengthens the stomach. Leaves can be chewed to aid colds and flu. One with kidney stones would benefit from basil as it is known to help expel stones from the urinary tract.

Consuming the warm brew of basil herbal tea can promote a more balanced metabolism, build stamina, and increase mental clarity. It is recommended to drink a cup after every meal.

If you're looking for loose leaf, you can buy Dried Basil Leaf and Dried Holy Basil here in my Local Harvest store.

As always, email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

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I love sea kale: not only for its edible shoots, leaves and flowerbuds, but for its ornamental presence in the perennial garden as well. Sea kale was quite the rage in the late 1700's but sadly has lapsed into minor-vegetable status. I personally like having a garden made up of unusual plants with multiple edible parts. I enjoy tucking perennial vegies here and there into the landscape border.

Sea kale (Crambe maritima) is a clump forming perennial growing about 3 feet high and wide. The plants grey-blue foliage is much like true kale (Brassica oleracea), but the flowers are white and produced in large masses. I think it's a beautiful plant in any garden as well as the vegetable garden, as these plants can provide good harvests for up to 10 years.

The main crop of sea kale is in the spring shoots. The blanched asparagus-like shoots are cut at 6-9 inches and have a slight hazelnut flavor. The flowerbuds, resembling broccoli heads, are not only beautiful and fragrant but also have very good flavor. The leaves of first and second year plants can also be eaten, and taste like collards. In the fall, after flowering is complete, the leaves of more mature plants can be eaten. Roots can be used raw or cooked, usually boiled or steamed like asparagus and served with butter.

Sea kale is hardy to Zone 4 or colder, and also succeeds in Mediterranean climates as well as South to about Zone 8 on the East Coast and cooler summers on the West Coast. You can easily propagate by division or multiply by using root cuttings. But, like asparagus, sea kale is slow to grow the first and second year, and should not be harvested until the third year. This perennial thrives in a rich fertile soil and performs best in full sun.

Although sea kale has never achieved commercial success, it's still an enduring vegetable and well worth the space in your garden.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Chia is often found growing on sunny hillsides, disturbed fields, prairies, and plains throughout the West and often after fires. This member of the sage family (Salvia columbariae) is very aromatic and worth growing. Chia will grow anywhere from 6- 24 inches tall and will have as many as 5 flower heads per stalk. The leaves are opposite, mostly basal and up to 4 inches long.

Seeds of this plant and the related species, S. mexicana, were an important food to the Indians and early settlers. These seeds are not only nutritious but easily digested. Some Indian tribes believed that a tablespoon of chia seed would give a warrior enough energy to go on a 24-hour forced march. When moistened, the seeds become mucilaginous and can be used to calm an upset stomach or made into poultices for topical wounds. If placed under the eyelid before retiring, this will help clean dirt from the eyes.

I think chia seeds are one of the most nutritious foods known to man, and besides providing an enormous amount of energy, they are high in protein, Omega-3 fatty acids, fiber and calcium.  These seeds are a good option for a child or adolescent, the pregnant women, vegetarian, or athletes and weight lifters who need that extra protein in their diet.

So what to do with all these Chia seeds you wonder? Well, Chia can be eaten raw, sprouted, roasted, or ground as a mush or as flour for bread. I mix them into meat loaf, breads and smoothies. One of my favorite ways to use them though is as a popular drink in Mexico called Agua de chia or Chia Seed Water. Here a great recipe to try at home.

Agua de Chia

• 1 cup chia seeds
• 2 quarts pure water
• 1 cup raw sugar
• 1/2 cup fresh lime or lemon juice, or to taste
• A sprinkling of powdered cinnamon

1. Soak chia seeds in water until they soften and take on a spongy consistency.

2. Sweeten the 2 quarts of water with the sugar, stirring to dissolve, and add the chia seeds and citrus juice.

2. Sprinkle with cinnamon and serve chilled.

 -Enjoy!

Find Chia seeds in my Local Harvest Store. 

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Boy, is it ever sunflower season! We all know that growing sunflowers isn't that unusual but as a garden crop they are fun and productive to grow. I tend to grow too many sunflowers- I just can't get enough! I save and search for new seeds of every color and size.

Nearly all of the sixty species of sunflowers in North and South America are edible, and to me, this make them valuable. Most of us are use to buying and eating just the seeds, but sunflowers offer so much more. Did you know that the immature sunflower head can be eaten like Globe Artichokes? Pick the buds when they're swollen but before they open- they taste just like a floral artichoke.

As for the seeds, gather the seed heads in late summer to early Autumn before the seeds are dry enough to be released. Then hang them in a warm, dry place.  The seeds can be roasted, hulled, made into a fine meal for flour, ground into butter or oil, or just simply eaten. Shells can even be ground as a coffee substitute.

I'm already starting to collect seeds for next years sunflower crop and so should you because there are so many wonderful ways to enjoy them!

Look for unusual sunflower seeds coming soon in my Local Harvest Store.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Sheep Sorrel is one of my favorite "weeds". It's an ubiquitous weed in gardens, pastures, meadows, and lawns; and persists in areas of poor drainage and low soil fertility; in gravelly sterile fields; and is very difficult to eradicate. But, well worth planting in the garden!

Rumex acetosella has many common names, but the most common are sheep sorrel, red sorrel, and field sorrel. Flowers are typically yellow to red with male and females on different plants. Sheep sorrel is a small to medium sized plant; not taking up too much room in the garden.

There are several uses of sheep sorrel in the preparation of food including a garnish, a tart favoring agent and a curdling agent for cheese, in pesto, soups and omelett recipes. The leaves have a lemony, tangy/ tart flavor and are excellent in a salad.

Here's one of may favorite recipes for Sheep Sorrel Pesto

A tea made from the stem and leaves can be made to act as a diuretic. It also has certain astringent properties and uses. Other historical uses include that of a vermifuge  as the plant allegedly contains compounds toxic to intestinal parasites and worms.

Looking for seeds? You can buy Sheep Sorrel Seeds here in my Local harvest Store.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Tomatillos are perhaps one of my favorite and most prized fruits. They're not only fun to grow (as they are incredibly beautiful plants) but they are rich in flavor and yummy to eat.

This native of Mexico, which is much like a tomato, dates back to at least 800 B.C. and has for a long time been cultivated there, but has never really caught on elsewhere. For a plant which is so rich in flavor, productive and easy to grow, this is surprising. In Mexican cuisine the tomatillo is important, replacing tomatoes which have come to be used in their place in other countries, particularly in salsa or other sauces for meat. I love how they impart a unique tanginess which tomatoes never quite attain.

The tomatillo is a member of the Solanaceae family (the nightshades: tomato, potato, eggplant, ect.) and should be taken into account for your crop rotation plan. Physalis ixocarpa and phladelphica are the most common varieties grown but there are several. Most nurseries sell Physalis ixocara as the principal Tomatillo species. But, you can find many varieties of seeds which may include large yellow or green fruits as well small purple ones.

If you have never grown tomatillos before just remember that they are sun loving, warm weather crops and love the heat. You'll want to choose a site that gets full sun and has well-drained soil that’s not too rich. A pH reading that’s close to neutral (7.0) is good for them. Simply water and feed while fruits are forming. I pick my tomatillos as soon as they are large enough to be useful and continue picking until frost.

So for those of us who are picking our tomatillos right now (and I say this in pure excitement!) thank goodness there are so many ways to use this abundance of fruit. I myself enjoy salsas, verdes, fried, or any where I want some tang.

Here is a simple and delicious recipe for Tomatillo Jam - Enjoy!

 Tomatillo Jam

1. Follow basic instructions for Jam making. (cleaning jars and preparing canner)
2. Finely chop or grind tomatillos. Measure exactly three cups into saucepot and add lemon juice.
3. Stir in sugar, add butter if desired, (this reduces foaming) and bring mixture to full rolling boil on high heat, stirring constantly.
4. Stir in pectin and return to full rolling boil and boil for one minute, stirring constantly. Remove from heat and skim off any excess foam.
5. Ladle jam quickly into clean jars, filling to within 1/8 inch of tops. Wipe, seal and place into canner. Water must cover jam jars by at least and inch.
6. Cover and bring to gentle boil. Process 10 minutes. Remove jars and allow to completely cool. After cooling, check for proper seal, if lid springs back refrigeration is necessary.

This is the perfect spread across Chili Scones or homemade Corn Tortillas.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

I am particularly lucky to have Horsetail growing in abundance in my area. It's rarely cultivated since it is difficult to eradicate once established, but if you plant it in buckets to prevent it from spreading, you can successfully grow a small crop. Horsetail certainly makes a stunning presence in any garden, and is a useful addition to say the least. If you want to grow your own Equisetum arvense, it is best propagated in fall by division of mature plants. Horsetail has been declared a noxious weed in some areas, but I am always excited to see it prospering in the wild. 

Horsetail, or Shavegrass as it is often called, is a primitive spore bearing, grass-like perennial with hollow stems that seem to be impregnated with silica.  Today's horsetail is a shiny grass growing 4-18 inches in height, but in prehistoric times it grew as big as trees. According to myth, if you find horsetail growing in a field, it means there is underground water or a spring below.

Because the stems contain such a large amount of silica, (which is used by the body in the production and repair of connective tissues and accelerates the healing of broken bones) it is a great choice for tissue repair. Other than a fantastic wound healer it is a valuable astringent, diuretic, styptic and tonic.

I find it interesting to know that Horsetail is not only a rich source of Silica and Calcuim, but also Vitamins A, B1, B2, B3, B5, C, E, Selenium, Magnesium, Potassium, Phosphorus, Iron, Manganese, Sodium, Chlorine, Zinc, Cobalt, Gold, Silver, Platinum, Rhodium- Alkaloids (including Nicotine), Saponins, Tannins, Flavonoids, and Phytosterols. There's alot going on in this herb!

One of my favorite herbal tea blends that  provides minerals for strong bone growth for the entire body is simple and tasty. All of these herbs are nutritious and are a good sources of absorabable calcium, magnesium, iron, and other important trace minerals. I recommend two to three cups a day as a gentle bone-building tonic. You can find all of these loose leaf herbs in my Local Harvest Store.

2 parts oatstraw

2 part nettle

1 part horsetail

1 part red clover

1 part rosehips

1 part violet leaves

Horsetail is not only a great medicinal herb for tissue repair, but also nosebleeds, lung weakness, kidney health, eyelid swelling, bleeding gums and prostate and urinary tract health.

It's also a good tea for postmenopausal women to keep their hair, skin, and nails in fit shape as the Silica and Calcium strengthen brittle nails; give life to dull, dry hair, and restore skin tissue.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

Damiana is a native of the Gulf of Mexico and regions of southern California and is also found in the wild throughout Mexico, Central and South America, the West Indies and Africa.

Turnera diffusa is a relatively small shrub reaching a height of 3-6 feet, and produces small, aromatic yellow blossoms and sweet smelling serrated leaves. It blossoms in early to late summer and is followed by fig like fruits with a similar taste. Damiana leaves smell alot like chamomile but is best blended with other herbs for tea, as the taste is rather bitter.

If this beauty is chosen to grow in your landscape, Damiana is best positioned in the back of borders. You'll want to choose a sunny spot where the plant will get from 8 to 10 hours of sun a day. It prefers the heat of the southern growing regions and is not frost hardy. It can be grown farther north provided it gets adequate sun and is protected from the cold. I've seen it successfully grown indoors as a house plant as well. When the roots get large enough, it can survive a winter freeze even though everything above ground will die back.

Damiana is very hardy but requires good drainage in whatever soil it grows in, so build up your soil with extra sand or compost. It's important to prune back the straggly shoots if you want to keep the plant in bush form. Don't forget to save the leaves to dry for tea. If you live in an area where the winters are too cold, keep the plant in a pot in the ground so you can easily pull it up and bring it indoors to a sunny room or a greenhouse.

As for its uses, Damiana has been popularly used as an aphrodisiac and for asthma, bronchitis, neurosis, diabetes, dysentery, dyspepsia, headaches, paralysis, nephrosis, spermatorrhea, stomachache, and syphilis.

Damiana is often associated with impotence and other sexual dysfunctions. This herb brings circulation to the sex organs helping to increase the libido. While men have traditionally used this herb for this purpose, women may find it a usefull herb as well. Women can also benefit from using damiana during their menses as it helps relieve painful periods and other symptoms such as back pain and irritability.

For those who suffer from mild depression, you may want to consider Damiana as an option. It works to help relieve stress and anxiety. And unlike many pharmaceutical antidepressants, it won’t decrease your sex drive. Look for dried Damiana in my Local Harvest store.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

I have one mutated Calendula plant. You can imagine my excitement! It's silly, but I always get excited when I grow something that takes on its own weird form: something different than what it should be. I told my husband I was going to call her my "Special Mutant" and that no one can have her-she's mine! Of course he laughed at me, but understands my quirky ways.

So, this particular plant is of normal size and goes to flower like normal and even sets its seeds. But then, the seeds sprout into new flowers right on the seed head. Each mutated flower has ten or more tiny flowers growing right out of it, and they have seeds. Its just amazing to me. I've grown Calendula for years and have never seen this. I'd be interested to hear if anyone else has seen this, or is as excited as me to see it growing.

I grow these perennials for use in tea, oils, salves and loose herb. I won't be selling these seeds as I would imagine those of you who want to grow Calendula probably want a normal plant. But I do have Calendula in 1 ounce, 2 ounce, and powdered form here in my Local Harvest store.

Calendula (Calendula officinalis)

Calendula flowers have a multitude of uses including amenorrhea, cramps, toothaches, fever, flu, and stomach aches.

Internally it acts as a general tonic and can aid digestion.

Use externally as an antiseptic wash on irritated skin such as sores, cuts, bruises, burns and rashes.

For a little something unusual, try adding some petals to your soups, stews, and poultry dishes.

Morgan Botanicals calendula petals are grown organically without the use of pesticides. We harvest our blossoms spring through summer in full bloom before carefully drying and storing.

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

I've been spending the last couple of weeks thinning the three acre apple orchard from the Morgan Family Farm. Apples are such an amazing food medicine and actually have tremendous medicinal value. A fresh apple is not only an ideal snack, but it's easy to carry, flavorful, filling, and a good source of fiber. Or course we all know this, but did you know that apples have medicinal value?

Everyone has heard the saying, "an apple a day keeps the doctor away."  Well it's true, apples are good preventative medicine. Whether internally, externally, fresh or cooked, apples not only maintain health, but help detoxify the body. In fact, they're so good for us that we should eat them everyday! Apples are rich in fiber, tons of vitamins and minerals, especially potassium, which is a big part of the electrolyte balancing process, and are relatively low in calories.

A raw apple is one of the easiest of foods for the stomach to deal with, the whole process of its digestion is completed within hours. The acids of the apple itself are helpful in digesting other foods as well. The sugar of a sweet apple, like most fruit sugars, is practically a predigested food, and is quickly passed through the bloodstream to provide energy and warmth for the whole body. Applesauce is even gentler on the stomach than a whole apple, and can be used for a variety of stomach problems. Apple tea is a great way to get a quick concentration into your body, and dried apples are not only yummy but are a substitute for fresh ones.  Even the bark has been used in decoction for fevers.

Apples are great for both constipation and diarrhea. The fiber in apples is gentler than wheat fiber, and in general, apples help normalize the digestive system. Another great use for apples is as part of a detox or cleansing regimen. Since they are rich in soluble fiber, it makes them a good choice while undergoing fruit and juice fasts. Apples, as food and tea,  are also used to help with blood pressure. Cooked apples make a good local application for sore throats,  fevers, and eye inflammation.

Apples have long been called nature's toothbrush as they are an excellent dentifrice. This perfect food not only cleanses the teeth with its juices, but it also pushes back the gums so that the borders are cleared of food deposits.

Everybody can get fresh medicinal apples - we just need to eat them more. Hooray for the coming apple season!

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

I'm absolutely in love with my herbal pantry. This cupboard is probably my favorite place in the house. It's silly, but I find solitude here. I just can't stop myself from peeking in, reorganizing or smelling it everyday.

I find and save jars, bottles, and tins so I can fill them with my beautiful herbs. Every one has a story, and I can remember where I found each and every herb and the bottle. Every year my pantry grows - it' like my sweet little child.

 When I first started working with herbs in the early 90's I had a half dozen jars of the basics, just a few simple herbs to play around with. But now, I just can't get enough. I love learning about, growing, drying and using new plants. So, my pantry keeps growing and now shes almost 20 years old.

The best way to store your herbs is in airtight glass jars, away from direct light, in a cool storage area. I like finding unique jars. In fact, the local German bakery gives away their 1 gallon pickle and sauerkraut jars. What a steel. Needless to say, I'm there weekly. It is important when using herbs that they are of high quality. The best way to insure good quality herbs is to grow your own. Most of mine are just tucked away in my vegetable and flower gardens- they are just part of the landscape and are free to pick. But, if you can't grow them yourself, look for the best. Dried herbs should be vibrant in color and have a strong smell. Of course they all won't smell good, but they should be strong.

If your interested in using herbs medicinally, the best place to start is to read, learn about, and acquire those herbs your excited about. I recommend starting with a few and learn them well. As, I said earlier, my herbal pantry took years to grow. You can always expand your studies and your herbal pantry as you grow more familiar with the practice. Take your time to fall in love with each herb and get to know everything about it from, how it works to what it looks like growing.So go ahead, empty a small cabinet and start your own herbal pantry, I guarantee you'll fall in love too.

Here's a shot of my own personal herbal pantry.

Looking to start your own herbal pantry? Check my Local Harvest store for beautiful, fresh, and organically grown herbs. I sell my herbs in 1/2 ounce to 2 ounce bags. Some good herbs to start with:

Dandelion
Chamomile
Comfrey
Echinacea
Nettle
Peppermint

As always, please email any questions to herbalist@morganbotanicals.com.

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Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.