Soapwort is used as an expectorant, a mild diuretic, and to help eliminate toxins from the liver, however, it is toxic and can cause stomach upsets and have a powerful laxative effect when taken in higher doses. It’s a very effective herb when applied externally for skin [...]]]>

Soapwort is used as an expectorant, a mild diuretic, and to help eliminate toxins from the liver, however, it is toxic and can cause stomach upsets and have a powerful laxative effect when taken in higher doses. It’s a very effective herb when applied externally for skin conditions such as eczema, psoriasis, acne, and skin irritations. The herb is also very useful for poison ivy, especially when combined with mugwort.

It has a delightful history – Romans used it as a water softener and during the Middle Ages soapwort (Saponaria officinalis) was known as herba fullonis because fullers (a person who cleaned and thickened freshly woven cloth to remove impurities) used the leaves as a soap to clean cloth). It was probably first mentioned as soapwort in William Turners book The Names of Herbs in 1548 and today it’s also known as bouncing bet and sweet william.

Precious antique fabrics are revitalized with suds made from soapwort leaves and in the Middle East it’s still used to clean fragile tapestries. It’s also the main ingredient in some home-made shampoos.

While some herbal references suggest it’s safe to use internally at the recommended dose others state there have been reports of it being fatal to both human and animals. I have never heard of reports of ill effects, however, it’s best not to take the herb internally.

To make a decoction for external use soak 4 tablespoons of dried root (2 tablespoons for fresh) in 1¾ pint/1 litre of cold water for 5 hours then bring to the boil. Simmer for 10 minutes. When cool apply to the affected area as a wash or compress.

Belle Gibbons

Medical Herbalist and

The Home Herbalist Courses Author/Tutor

Thankfully the rural fire [...]]]> Good things can come from bad things that happen and this is one of those stories. As I mentioned in a previous post a bush fire in January last year burnt out half of our property and came very close to burning down our temporary dwelling.

Thankfully the rural fire brigade saved the day and when the remaining piles of embers had cooled we had the land cleaned up by a very skilled plant operator using his back-hoe. All of the half burnt timber that was left after the fire was pushed in to three very large piles.

In April when the fire season was over and before any wildlife had a chance to make homes in these piles the rural fire brigade came and set them alight. A few hours later they were reduced to small piles of ash and charcoal.

As the months went by the ash and charcoal settled in to the earth that was pushed up with the half burnt timber and some plants began to grow. When the rains came and knowing that pumpkins love potash and grow well where there’s been a fire we walked down to one of the ash piles and tossed pumpkin seeds that we had saved from the previous year’s harvest  over the now fertile soil.

It wasn’t long before there were pumpkin vines spreading all over the large diameter of the remains of the fire pile. They grew profusely without any help from us; we never watered them and just let nature take its course. We don’t have a very good rainfall here but Mother Nature presented us with a wonderful harvest. From just a few seeds we ended up with a store of sixty beautiful organic and delicious pumpkins.

We had early frost this year which burnt some of the vines so quite a few pumpkins were lost and when we had the property slashed the tractor driver mowed over a few. It never ceases to amaze me how so many plants can grow from just one seed. Isn’t Mother Nature marvelous? From scattering a few seeds we now have plenty of pumpkins to share around and provide us with more seeds for the next season.

Next time I will talk about the health benefits of this wonderful vegetable and its uses in herbalism.

Back then the diversity of [...]]]> As we know, history repeats itself and when it comes to food there is no exception. Culinary habits are becoming more interesting with the reintroduction of ancient grains in to the diet along with salad herbs that haven’t been seen since the sixteenth century.

Back then the diversity of textures, flavours and colours might have come from 50 or more different flowers, leaves, seeds, buds, blanched stems, and even pickled roots.

Following is a list of unusual but delicious salad ingredients you might like to experiment with.

Borage Flowers (Borago officinalis) – Use these pretty star shaped blue flowers to add colour to salads.

Calendula petals (Calendula officinalis) – Sprinkle the petals through a salad to add a mild flavour and vibrant colour.

Chickweed (Stellaria media) – The tender leaves of this lovely herb add a lovely texture to salad greens.

Chive flowers (Allium schoenoprasum) – For a mild onion flavour gently toss the flower petals of chives through salads. Add a mild garlic flavour by using the white flowers of  Chinese chives.

Endive (Cichorium endivia) – A lovely salad green but best blanched or picked young to avoid its bitter flavour.

Garden cress (Lepidium sativum) – In its early stage of growth this herb is usually considered to be “mustard and cress” but if it’s let to grow it becomes a pretty salad green, especially if you want to add a little heat.

Garden pansy (Viola x Wittrockiana) – The pretty flowers of this plant can be used to add vibrant colour to most salads.

Jack-by-the-hedge (Alliara petiolata) – This wild plant has a very mild garlic flavour – chop young tender leaves and add to salad.

Lawn Daisy (Bellis perennis) – Young leaves and flowers can be added to salads; small flowers can be used whole or the petals can be separated.

Meadow crane’s bill (Geranium pratense) – This is a delightful plant that has mild flavoured crimson-veined blue or blue flowers that bloom most of the summer. Add the flowers to salads for colour and flavour.

Mizuna mustard greens (Brassica japonica) – Grows all year when re-sown. The stalk is tasty and both the stalk and leaves have a fresh mild flavour that makes them very useful as a salad green.

Orach (Atriplex hortensis) – Leaves are purple or gold and should be harvested when young and tender to add colour and a mild flavour to salads.

Rape cabbage (Brassica napus) – Grow as a seedling crop and use young leaves to add a mustard/cabbage flavour to salads.

Rose Petals (Rosa species) – Any scented rose petals can be used to add flavour and colour to a salad but remove the white heel at the base of the flower because it is bitter.

Salad rocket (Eruca vesicaria) – Most of us are quite familiar with this herb with its hot spicy flavour. The flowers can be tossed in a salad but be sure to use young leaves as those that are older become quite bitter.

Summer purslane (Portulaca oleracea) – A prolific herb with leaves that add a delicious crunchy and nutty flavour to salads.

Variegated nasturtium (Tropaeolum majus) – This is another well-known salad herb with leaves that add a sharp peppery flavour to salads. The flowers and buds can also be used but have a milder flavour.

Viper’s bugloss (Echium vulgare) – The flowers of this herb are small and are either blue or pink. They contain a sweet nectar and although they have a very mild taste they are an attractive addition to many types of salads.

Winter purslane (Montia perfoliata) – You can cut this herb and it will grow again to give you an almost constant supply of an ideal salad green.

Begin a salad by making the base with leaves that have a mild flavour such as chickweed, summer purslane, lettuce, and dandelion. Next, add small amounts of shredded leaves with sharp or pungent flavours such as nasturtium and basil then add flowers choosing those that have colours that go well together – blue and yellow, orange and yellow, pink and white, or yellow, blue and white. Finally, add small amounts of other culinary herbs such as chervil, thyme, tarragon, parsley, and lemon balm.

Apart from adding flavour and colour to food herbs also have health benefits when used regularly.

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant [...]]]>

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant as an antiseptic. Unfortunately, its vitamin C content has never been assessed so the plant’s treatment of scurvy has never been substantiated.

A native of Peru, nasturtium was introduced to Europe in the sixteenth century by the Spanish conquistadors after their expeditions to South America. As long ago as 1837 the plant was growing as an ornamental in the gardens of Australian settlers who valued it not only for its hardiness and colourful blooms but also because it was good to eat.

The flower buds and young fruit of nasturtium were and still are pickled in vinegar and spices to make a substitute for capers and the leaves are used as cress, and served as a vegetable or added to salads to give them a peppery flavour.

Nasturtium tastes similar to cresses, capers and mustards because although it’s not related to them  they all share identical oils. In Australia in the 1800s the plant was known as Indian cress, in fact, nasturtium is the old name for watercress, which has the botanical name Nasturtium officinale.

Herb and Nasturtium Blossom Salad

1 kg/2lb mignonette or cos lettuce leaves

¾ cup of chopped fresh parsley, chives, and basil

8 nasturtium blossoms

Wash and pat or spin dry the lettuce leaves, add herbs and salad dressing and toss together. Garnish with the blossoms. Serves 4.