Herb Basics

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A SOUP-ER IMMUNE BUILDER

This recipe makes a hearty, healing soup that is chock-full of medicinal mushrooms, herbs, grains and vegetables that boost the immune system. Enjoy a cup once or twice a week as a tonic and to prevent colds.

SUPER IMMUNE SOUP
Makes about 7 cups

2 quarts water
5 astragalus (Astragalus membranaceus) sticks
1 medium reishi (Ganoderma lucidum) mushroom
2 small shiitake (Lentinula edodes) mushrooms
1/2 cup soaked adzuki beans
1/2 cup barley
Vegetables of your choice, such as carrots, celery, garlic and onions
Miso, spices and soy sauce, to taste Diced tofu, if desired

Place water, astragalus, reishi, shiitakes, adzuki beans and barley in a large pot. Bring water to a boil, lower heat and simmer for 20 minutes. Add whatever vegetables you like. Simmer until vegetables are tender, then add flavorings, such as miso, spices or soy sauce. If desired, add diced tofu toward the end of the cooking time.

Source: Hobbs, Christopher. Medicinal Mushrooms. Loveland, Colorado: Interweave Press, 1996.

HEALING FROM THE INSIDE OUT

You know herbs help you from the inside out. But you may be surprised at the array of activities they carry out in your digestive system. Here are just a few.

Antacids reduce excess stomach acid, helping the stomach lining recuperate. These include marshmallow root and leaf (Althaea officinalis), meadowsweet (Filipendula ulmaria) and hops (Humulus lupulus).

Anti-emetics reduce nausea and vomiting. Examples include ginger (Zingiber officinale) and lemon balm (Melissa officinalis). Ginger has been proven clinically to relieve motion sickness.

Bitters relieve gas and improve digestion. These include chamomile (Matricaria recutita), dandelion (Taraxacum officinale), calendula (Calendula officinalis), yarrow (Achillea millefolium) and yellow dock (Rumex crispus).

Carminatives clear up gas and bloating because they are mild antiseptics (normalize intestinal flora) and antispasmodics (reduce spasms by improving circulation). These include culinary spices such as peppermint, cardamom, fennel, aniseed, dill, caraway and ginger.