#cold extract

[the-herbalist]

Althea

Althaea officinalis

Common Names: Marshmallow, mortification root, sweet weed, wymote. Medicinal Parts: Root, leaves, flowers. 

Description: Althea is a perennial plant, 2 to 4 feet high, that is cultivated but also occurs wild in damp meadows and wet places. The rootstock is white and tastes sweet and mucilaginous when chewed. It sends up several unbranched, woolly stems with serrate, pubescent leaves. The axillary flowers are from 1 to 2 inches across and may be light red to white or purple in color. 

Properties and Uses: Demulcent, emollient, diuretic. Altha’s particular excellence is soothing irritated tissue. Externally, use it as a poultice for irritations, burns, carbuncles and furuncles, and wounds. An infusion of the leaves or flowers serves as a soothing gargle. A decoction of the root makes a good vaginal douche or a soothing eyewash. Use the cold extract of the root or the whole plant as a tea that is good for coughs, whooping cough, bronchitis, and lung catarrh. For bronchial asthma, sweeten with honey and take a mouthful at a time. The tea also helps in many digestive and urinary problems and can be taken for ulcers and colitis. 

Preparation and Dosage: The leaves develop their mucilaginous content after flowering. Gather the root in spring or fall and peel before using. Since the infusion and decoction tend to be gelatinous, use the cold extract method to make the tea. 

Cold extract: Use 1 to 2 tbsp. root or plant with 1 cup cold water. Let stand for 8 hours, then strain. Take 1 cup a day, cold or slightly warmed up. 

Infusion: Use 2 tbsp. flowers or leaves to 1 cup boiling water; steep for 5 minutes. 

Decoction: Use 1 tsp. root to 1 cup boiling water. Simmer until the desired consistency is obtained. Tincture: A dose of the tincture is 20 to 40 drops. 

Poultice: Mix grated root with honey to obtain a thick mash. Spread on a linen cloth and apply. Renew every 2 to 3 hours.

[up-healthbeat]

5 Olive Oil buying misconceptions

Color - The color of an olive oil is not relevant. Color is not an indication of quality, although it can influence a taster’s perception. Professionals use blue-tinted glasses to remove any bias based on color.

Fridge-test and lamp oil test - Some articles on the internet claim that you can test for olive oil authenticity by using the oil as a fuel source or by putting it in the refrigerator. Neither method works.

Clear, glass bottles - Dark bottles and tins are best for keeping out light, but olive oil is often sold in clear bottles so consumers can see what they are getting. A glass bottle is not a guarantee of quality.

Only buy California olive oils - California makes wonderful olive oils and we support the idea of knowing your growers, but California does not produce enough olive oil to meet the demands of consumers. Quality, authentic olive oil comes from many countries including Spain, Italy, Greece, France, Morocco, Tunisia, Portugal, Turkey, Argentina and more!

Only buy extra virgin olive oil - Extra virgin olive oil is the best, but other olive oils have their uses. Unlike common cooking oils such as vegetable oil, canola, corn and soybean which are solvent-extracted from kernels/seeds, ALL olive oils - including virgin, pure and light-tasting - are physically extracted without the use of solvents. With a milder flavor influence, they are handy for baking and recipes where other flavors should shine. They are often less expensive and have a higher smoke point for high temperature cooking.