(Astragalus membranaceus) is a blood-builder, immune-stimulant, and liver-protectant herb. We can make medicine from the roots which have been collected during the autumn months of plants that are in their third or fourth year of growth. This plant doesn’t extract well in alcohol, so crafting it into a decoction and drinking its brew is a wonderful way to obtain its benefits. To make a decoction, place one ounce of the dried root in thirty-two ounces of water in a saucepan and allow it to sit overnight. The next day, bring the water to a boil and then allow it to simmer for 15 minutes. Strain the herb from the water and bring the water back up to a boil. Allow it to reduce by half before consuming. You can add a touch of honey or stevia to sweeten, if desired. You can also craft Astragalus into an herbal honey by following the instructions below. Do not use Astragalus if pregnant or lactating. Do not take in the presence of a high fever. Do not take for longer than 8 weeks at a time. Before resuming, a 2-3 week break is required. Ginger (Zingiber officinale) is warming to our bodies and brings energy and invigoration to our spirits. Prepare the root as an herbal honey by first following the decoction method above. After you have reduced the liquid by half, add two times the volume of raw honey to the saucepan. Stir constantly over very low heat. Do not allow the temperature to rise above 110°F or the honey will lose its beneficial effects. Remove from the heat and store in sterilized jars with tight-fitting lids. Take up to 1 Tablespoon 5 times daily, or stir some into a cup of tea. Do not use Ginger if you are taking NSAIDS, blood thinners, or aspirin. You can begin to prepare an herbal cordial now, so that it will be ready to imbibe as you celebrate the coming holidays. Simply fill a large mason jar with 2 ½ cups of finely chopped blackberries, raspberries, blueberries, and any other fruits that you enjoy. Next, add a tablespoon of minced fresh ginger or a teaspoon of powdered ginger, ¼ cup of chopped fresh rosehips or 3 tablespoons dried rosehips, a handful of chopped fresh lemon balm or the peel (pith removed) of a fresh lemon, and a handful of fresh rose petals or a small sprinkling of dried rose petals. Pour approximately four cups of brandy over the mixture, making sure the alcohol rises two inches or so above the berries and herbs. Store in a dark location for one month, checking daily to make sure everything is covered with the alcohol. Add more, if necessary. Shake the jar daily to ensure maximum contact of the fruit and herbs with the alcohol. After a month has passed, strain the fruit and herbs from the alcohol using some muslin or cheesecloth over a large bowl. Do not try to hurry the process along, just allow the liquid flow through the fabric and collect in the bowl. Add some black cherry concentrate to sweeten, and then make a toast to the season while gathered with friends around a crackling bonfire or cozy hearth. As always, I wish you good health and happiness! Views:]]>