Connect with us

Self Sufficiency

Medicinal Uses For Weeds Commonly Found Around Your Home – Part 3

In Medicinal Uses For Weeds Commonly Found Around Your Home – Part 1, I went over the medicinal properties of three extremely beneficial wild plants: purslane, ground ivy, and chickweed.

In Medicinal Uses For Weeds Commonly Found Around Your Home – Part 2, I went over the medicinal properties of four additional beneficial wild plants: thistle, wild violet, hairy bitterness, and prickly lettuce.

Medicinal Uses For Weeds

What all these wild plants have in common is that they can be found around your home. The list doesn’t stop there. Today, I’ll go over the medicinal properties for four more wild plants that can be found around your home: lamb’s quarters, mallow, stinging nettles, and chicory.

Word of caution…

As I did in part one and two, I would like to share with you two articles which include information on safety precautions you need to be aware of when foraging for wild, edible, plants. In my article, Foraging Tips for the 7 Most Common Edible Plants, I share great tips on things to consider and to look out for when you forage for any and all wild, edible plants. Another great article, “Need To Know” Rules When Picking Edible & Medicinal Plants, is written by Mykel Hawke, star of Discovery’s “Man, Woman, Wild”. He also talks about considerations and safety precautions to take when foraging in the wild. I sincerely encourage you to read these articles if you have never foraged for wild and edible plants. Foraging can be a great experience but, safety precautions are a must!

Let’s get started!

1. Lamb’s Quarters (Chenopodium album)

Lamb’s quarters, also known as goosefoot, is an extremely nutritious wild green. The leaves are light green in color and resemble the shape of a goose foot. The under side of the leaves are powdery.

Lamb’s quarters are rich in potassium, protein, phosphorus, and vitamin A. Tea can be made with the leaves and can aid in stomach upset and digestion problems.

Medicinal Uses For Weeds Commonly Found Around Your Home - Part 3

The tiny yellowish, greenish blooms become seeds, which are gluten free. The seeds can be used in salads, soups, and can even be a replacement for wheat flour. The seeds are recommended to be soaked for 7-8 hours before use.

There is a toxic look alike called ‘hairy nightshade’ which does not have a powdery under side but instead is hairy or fuzzy. The blooms are much larger than the blooms of lamb’s quarters and are white as opposed to the yellowish or greenish blooms of lamb’s quarters.

Want more homesteading tricks, tips and tidbits? Click here to sign up NOW! We'll even throw in some FREE Survival Seeds Playing Cards!

2. Mallow (Malva)

Mallow can be found all over the world and is highly nutritious. The entire plant (including the roots) is edible.

This wild plant can be eaten fresh, dried, or powdered. Powered mallow is a great addition to smoothies. This wild plant can also be used as a thickening agent for soups.

The leaves can be made into a tea which is beneficial in digestive health. When the tea cools it turns into a gel like substance which people use to soothe various irritations caused by sore throats, sinus problems, bronchitis, emphysema, asthma, bladder problems, digestive issues, and kidney disorders.

The gel like substance is used to increase milk production when nursing and can also be applied to your skin which will make it extremely soft.

3. Stinging Nettle (Urtica dioica)

The entire plant is edible. It is recommended that you wear gloves when harvesting this wild plant because of the jagged edges on the leaves. The leaves are in pairs opposite each other on the stem. Also, seeds are in between the layers of leaves. ‘Hairs’ line one side of each leaf and that is reason behind the name ‘stinging nettles’. When eaten raw, our saliva will neutralize any ‘stinging’. To eat raw, it is recommended to roll up the leaves with the hair on the inside. If you experience any ‘stinging’, not to worry. Again, the entire plant is safe.

Medicinal Uses For Weeds Commonly Found Around Your Home - Part 3

Medicinal Uses For Weeds Commonly Found Around Your Home - Part 3

In addition to eating this plant raw, stinging nettles can also be boiled, dried to make tea, and makes a great addition to soups.

Stinging nettles are rich in vitamin A, vitamin B2, vitamin C, vitamin D, and vitamin K. Stinging nettles are also loaded with minerals such as calcium, iron, potassium, and iodine. Nutrients such antioxidants, chlorophyll, and amino acids can also be added to the list as well. It’s no wonder that this plant is called one of nature’s super foods!

This wild plant is used to treat a number of ailments such as urinary tract infections, joint inflammation, kidney stones, allergies, and hay fever. It also strengthens the immune system, lowers blood sugar, and regulates the thyroid.

4. Chicory (Cichorium intybus)

Chicory, sometimes referred to as ‘wild lettuce’, will have tall, straight stems growing upward from leaves that resemble the leaves of the dandelion. The blooms are a purplish blue color and the petals are thin and tipped.

The entire plant is edible. The roots of this wild plant can be roasted and ground and used as a substitute for coffee. The ground roots are a great source of fiber. You can also use the greens, blooms, and buds in a salad. The plant has a slightly bitter taste.

The chicory plant acts as a diuretic, sedative, and a laxative. It is great for heart health, lowers blood sugar, and is used to treat liver conditions. It also acts as an antibacterial and an anti-inflammatory.

What weeds commonly found around your home do you use for medicinal purposes? Tell us in the comment section below.

Up Next: Medicinal Weeds: Everyday Uses Around Your Home – Part 2

SubscribeSubscribe

Follow us on Instagram, Twitter, Pinterest, and Facebook!

Suggested Videos

This Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Self Sufficiency

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.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

This Article Was Originally Posted On dailycaller.com Read the Original Article here

Continue Reading

Self Sufficiency

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?

RELATED: How To Make Buttermilk On Your Homestead

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.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • 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

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

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!

UP NEXT:

Follow us on Instagram, Twitter, Pinterest, and Facebook!

Comments

comments

Suggested Videos

This Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Self Sufficiency

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:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

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

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.

Eggplant

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

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

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.

Pea

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.

Carrot

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.

Radish

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

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.

Asparagus

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!

UP NEXT

Comments

comments

Suggested Videos

This Article Was Found On pioneersettler.com Read the Original Article

Continue Reading

Trending