Greater burdock. Image source: Pixabay.com
It has been my experience that whenever a person is walking through the wilderness, minor cuts, scrapes and abrasions are a matter of time. In fact, they tend to appear so frequently that we don’t even notice them.
But while such minor injuries may go noticed, the infections that they incur can be far from minor. In fact, even relatively minor cuts and scrapes can easily become infected in the wilderness, leading to serious infections which, in turn, can lead to gangrene. Consequently, even the most macho of us could benefit from knowing a little bit about natural, herbal antiseptics and immune system boosters.
First off, what is an antiseptic? Antiseptics are substances that cleanse wounds and kill the germs and bacteria that like to invade and infect open wounds. Thus, they are an absolutely indispensable part of any herbal first-aid kit — and they are readily available in nature if you know what you’re doing.
Also, they can be applied as either an expressed juice where the plant is simply crushed and the resulting juice is applied directly to the wound, or as a poultice for injuries that are already showing signs of infection. They also can be distilled into either a tisane (herbal tea), a tincture or an extract.
Following are three of the more popular natural antiseptics, as well as an immune system booster:
Wild garlic. Image source: Pixabay.com
1. Wild garlic. This (Allium vineale) is found throughout much of North America and it prefers to grow mainly in fallow fields, but can also be found growing alongside roads, ditches and most any other place where flowering plants and weeds are able to grow. The root bulbs of wild garlic plants contain both a powerful antiseptic and an antibiotic compound. Therefore, the bulbs are usually crushed and applied externally as an expressed juice for cleansing wounds. But, they can also be ingested orally for treatment of colds, sinus congestion, earaches, stomach aches and headaches, as well as for reducing fevers and coughs.
2. Great and common burdock. Both Great Burdock (Arctium lappa) and Common Burdock (Arctium minus) are found throughout the entire temperate zone of North America and they grow mainly in fallow fields but can also be found growing alongside roads, ditches and most any other place that flowering plants and weeds are able to grow. The roots, flowers and leaves of the great burdock plant as well as the common burdock plant contain several antibacterial compounds (most notably artiocpicrin). The leaves, stems and flowers are usually prepared as a poultice and used to treat abrasions, cuts, sores, ulcers, insect bites and snake bites.
Witch hazel. Image source: Pixabay.com
3. Witch hazel. Witch hazel (Hamamelis virginiana) prefers shaded, hardwood forests, and ranges from Canada to Florida, east of the Mississippi River. It is an astringent, hemostatic and an antioxidant and has historically been one of the most important American medicinal plants and is still so today.
Due to the tannins contained in the leaves and bark of this plant, the leaves are usually prepared as a poultice and applied externally to treat abrasions and minor cuts; as a tisane or a tincture and applied externally to relieve itching, skin irritations and minor pain as well as hemorrhoids; and as a tisane ingested internally to treat sore throat, fevers and colds.
And an immune booster:
Echinacea. Echinacea (Echinacea angustifolia) consists of three different species: the purple coneflower, the pale purple coneflower, and the narrow-leaved purple coneflower. All three species are considered to be a non-specific immune system booster. It is used similar to an antibiotic to help heal both external and internal infections. It can be used topically as either a poultice, a tincture or a salve to aid in healing cuts and abrasions, wounds and burns, and can be taken internally as either a tisane, a tincture or a dried extract to treat internal infection, colds and flu. In fact, clinical studies have shown that ingesting this plant can significantly reduce both the severity and duration of both cold and flu symptoms. Lastly, it has traditionally been used as a treatment for both spider and snake bites to help alleviate the tissue and nerve damage caused by the poison that these creatures inject.
Therefore, due to the tendency of minor cuts and abrasions to become infected in the wilderness, often without our notice until pain brings them to our attention, it is a wise idea to learn all about herbal antiseptics: where to find them, how to identify them and how to apply them. Doing so can prevent relatively minor injuries from becoming serious infections.
What advice would you add on natural antiseptics? What would you add to the list? Share your thoughts in the section below:
This Article Was Originally Posted On offthegridnews.com Read the Original Article here
NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls
New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.
The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.
The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.
“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”
How To Make Lacto-Fermented Sauerkraut In A Mason Jar
The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!
This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.
So how to make sauerkraut in a mason jar?
Delicious Sauerkraut Recipe Every Homesteader Should Know
Why Make Sauerkraut?
Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.
So let us get started. Here are the steps in making sauerkraut in a mason jar.
- 1 head of cabbage or 2 1/2 lbs cabbage
- 1 tablespoon of salt
- mason jar
- smaller jar
- rubber band
Step 1: Wash & Clean the Tools & Ingredients
Wash all the equipment and utensils you need. Wash your hands too.
You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.
Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.
Step 2: Cut the Cabbage Into Quarters & Slice Into Strips
Cut your cabbage into quarters and remove the core. Then, slice it into strips.
Step 3: Place in a Bowl & Sprinkle With Salt
Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.
TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.
RELATED: Homemade Yogurt Recipe
Step 4: Massage the Cabbage
Massage the cabbage for five minutes or more to get the juice out.
TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.
Step 5: Press Cabbage Into the Mason Jar
Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.
IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.
Step 6: Press a Smaller Jar Into the Mason Jar
You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.
Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.
Step 7: Cover the Jars With Cloth & Tie With Rubber Band
Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.
Step 8: Set Aside & Check Daily
Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.
Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures
After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.
NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.
You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.
Things to Remember in Making Sauerkraut
- Store away from direct sunlight and drafts.
- Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
- Always make sure that the cabbage is below the water level during the entire fermentation process.
- If the water level decreases during the fermentation process, you can make a brine and add it.
Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!
So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.
What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!
Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!
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This Article Was Found On pioneersettler.com Read the Original Article
9 SPRING VEGETABLES FOR YOUR GARDEN
Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!
RELATED: Microgreens Growing Guide
In this article:
Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!
Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.
Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.
Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?
Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.
Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.
If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.
Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!
Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.
Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.
Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.
There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.
They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.
A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.
Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.
Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.
Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.
Freshly picked, tender asparagus is very delicious!
Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.
All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!
So tell us which veggies will you be growing this spring? Tell us in the comments section!
- 50 Gardening Tips And Tricks To Become A Successful Homesteader
- 10 Vegetables To Grow Indoors For A Productive Garden
- Self-Sustaining Ideas For Living The Homesteader’s Dream
This Article Was Found On pioneersettler.com Read the Original Article
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