My great-grandmother was an Ojibway Indian. They’re a tribe from Canada, and their Native American cousins were the Cherokee. She and my great grandfather were highly self-sufficient, as she often used herbs and plants from nature for a variety of reasons.
There was a time in our history when a pharmacy was defined by nature. Over generations, Native Americans discovered cures and treatments for various ailments by accident and tradition. Most herbs were used as an infusion in a tea, but some were pulverized and applied directly to the skin. Here are seven “forgotten ones” that may be growing in your backyard or a meadow near you:
Sage grows wild across many parts of the Great Plains and the southwest. It’s commonly used in cooking and is actually the dominant flavor note in dishes like bread stuffing and poultry. It also has medicinal qualities.
Native Americans made an infusion of tea from sage leaves to treat indigestion and sore throats, coughs and fever. An extract made by crushing the leaves also can heal the skin as a treatment for burns and chafing. It has powerful antibacterial and astringent properties, as well.
Yarrow. Image source: Pixabay.com
Yarrow was commonly used by Native Americans to stop bleeding. The feathery nature of the plant, plus its chemical properties, encourage clotting. It also has anti-spasmodic and anti-inflammatory benefits and was sometimes taken as a tea to relieve indigestion.
3. Black cohosh
You don’t hear a lot about black cohosh, but its roots were often used as a cough remedy by Native Americans. It also was referred to as the woman’s friend for its estrogenic properties and its ability to relive arthritis and menstrual cramps. It was typically brewed as a dark tea.
As the name implies, this herb relieves fever. It also was used as a pain reliever for headaches, including migraines. It has a mild tranquilizing effect. The leaves or flowers were typically chewed rather than infused because it makes for a particularly bitter tea. It has anti-inflammatory benefits and was sometimes taken to relieve arthritis.
Goldenrod. Image source: Pixabay.com
Contrary to popular belief, goldenrod does not induce allergies anywhere close to the degree of its reputation. It’s an indigenous plant that grows across North America, and its flowers and leaves were often infused in a tea to treat urinary tract infections and as a general anti-inflammatory treatment. It also was used as a tea to treat upper respiratory inflammation and congestion.
The common plantain plant grows everywhere from urban front yards to natural meadows. Its flat leaves and central, green seed-stalk make it easy to find. It makes a good natural salad, although the mature leaves are a bit bitter.
It’s a good source of vitamin K, which is essential to blood clotting and it may be why Native Americans used it as a topical and oral treatment for snake bites. Personally, I’d get to the hospital as fast as possible after a snake bite, but when there were no hospitals this seemed to be a treatment of choice. In fact, Native Americans referred to it as “snakeweed.”
7. Rose hips
Rose hips. Image source: Pixabay.com
There is no other wild plant that possesses more vitamin C than rose hips. They’re the end result of flowering wild roses and usually are small red buds about one-fourth an inch in diameter. Native Americans figured out the healing properties of rose hips as a boost to the immune system. We have no idea how they figured this out, but over generations some things become apparent.
They can be chewed raw or dried, ground in a tea, or incorporated into other food. I’ve chewed them raw, and in my opinion they taste terrible. I’d strongly recommend chopping them and adding them to something else.
Final Thoughts: Be Careful Out There
I’ve instructed many classes and field excursions on the subject of natural food and medicines. Always make sure you know what you’re eating or about to ingest. There are more plants that are poisonous than are good for you. Take the time to do some research and always start with small portions of anything.
What plants would you add to this list? Share your advice 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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