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ALONG THE MEADOW

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Rosemary Water For Hair Growth

alongthemeadow

Last summer when Appalachian herbalist and forager Last summer when Appalachian herbalist and forager, Darryl Patton taught me that you can create immunity to poison ivy’s urushiol by ingesting it I was floored. 😳 The man plucked a leaf off the vine and swallowed it right there in front of me (he’s been doing this a long time folks, don’t try it this way at first). After the shock wore off I realized it made perfect sense! It’s simply a form of inoculation and like treating like. 🌿

Darryl Patton was taught by his mentor Tommie Bass that if you take 1-3 small leaves about the size of a mouse’s ear (the smaller the leaf the less urushiol) and fold them up in bread eat them every couple of days for two weeks you’ll be immune to Poison Ivy. It worked for him and lots of others who have also tried it. Eventually he became so immune that he could pluck off the leaves straight from the vine and eat them! 

Thankfully I have never had a reaction to Poison Ivy that I can remember so I have yet to try this but I am completely fascinated by the concept and believe it to work. Have you heard of this way to gain immunity against Poison Ivy or tried it? 

Another option would be to use the homeopathic remedy Rhus toxicodendron prophylactically. Homeopath Joette Calabrese recommends administering four doses of Rhus tox 30 in one day at the onset of the season and then repeating this one day per week for one month to minimize the intensity of the exposure. 

***Not medical advice!
PSA your liver (and your gut) is where histamines PSA your liver (and your gut) is where histamines are broken down. If you have a sluggish liver then histamines are likely building up in your body causing allergies and histamine intolerance. 🤧 But there’s good news! We can support our liver with hepatic herbs like Milk thistle, Dandelion root, Turmeric, Licorice root and Artichoke.
Have ever made Beet Kvass? I love to add fermented Have ever made Beet Kvass? I love to add fermented foods into my diet and this Beet Kvass recipe from Nourishing Traditions is a favorite! 

Beet Kvass 
• 3 larges beets peeled and chopped (I used gold ones this time but use whatever kind of beets you like)
• 1/4 cup whey or if you don’t have whey pickle or sauerkraut juice will do just fine
• 1 Tblsp sea salt 
• filtered water

Add the beets, whey and sea salt to a half gallon sized mason jar. Fill to the neck with filtered water. Place a lid on and let ferment on the container for 2 days then transfer to the refrigerator. 

For more info checkout my Beet Kvass blog post. Enjoy!
Have you heard of NORA tea? It’s a nourishing bl Have you heard of NORA tea? It’s a nourishing blend of Nettle, Oatstraw, Red Raspberry leaf and Alfalfa that helps to support a healthy pregnancy and delivery. Midwives recommend their clients drink a quart a day. It’s full of nutrients and has many benefits including remineralizing the mother’s body, balancing the nervous system, reducing the risk of excess bleeding and toning the uterus. 

To make at home simply mix 2 parts Red Raspberry leaf, 1 part Nettle, 1 part Oatstraw and 1 part Alfalfa. Optional tasty additions are Spearmint or Lemon balm. Place half a cup of the tea blend in a quart size mason jar and pour hot water over it to the top. Cap and sit on the counter for a minimum of 4 hours or overnight. Strain out the herbs and drink it over ice with some lemon and honey. 🤰🍹 

Read more about NORA tea on the blog or grab it already blended in the apothecary shop. Links in profile!
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