Neil Kingham

This year I would like to encourage you to grow some Calendula (Pot Marigold) along with me. In my view, it ticks all the boxes for a herb to grow at home. I only have a small garden, so every plant needs to earn its keep. Calendula does so admirably – it has beautiful flowers, it’s easy to grow, very cheap, and has both medicinal and culinary uses.

Its bright orange-yellow petals brighten up salads, colour rice and add a pleasant taste to casseroles. They are also used medicinally to reduce inflammation, promote wound healing, and are used as an antiseptic. Used externally, calendula creams and ointments have strong healing properties. Later in the year, when the first flowers appear, I’ll share some recipes and remedies using Calendula that you might like to try.

I have some seed saved from last year’s plants which I’ll be sowing soon. If you’d like to grow some too, you can easily get the seed from any of the large seed suppliers, or buy the plants in a couple of months.

Make sure you get ‘Pot’ or ‘English’ marigold – the Latin name is Calendula. Do not mistake it for the French Marigold (Latin name Tagetes) which is a common garden plant.

This page has some good growing tips for Calendula.

Cinnamon is one of the most useful culinary herbs for warming and stimulating the Yang. It is used to improve circulation, dispel Cold and relieve chills and also to strengthen the Qi in cases of exhaustion and debility.

It can be used regularly by those with poor circulation, cold hands and feet and weakness or fatigue. By strengthening the Yang it improves weak digestive systems and clear Dampness, and can help to treat frequent urination, loose stools and lack of libido.

A tea made by boiling a cinnamon stick in water, taken hot will promote sweating and help to prevent or ward off a cold.

It also helps to enhance the effect of other Qi and Blood tonifying herbs or ingreidients when they are used together. Thus, cinnamon is often added to traditional tonic herbal formulas.

Use cinnamon in cooking to benefit from its strengthening and warming qualities. Porridge with a little cinnamon is a warming, strengthening way to start a winter morning. It has the effect of strengthening both the Blood and Qi.

CAUTION: Cinnamon should be avoided by Hot natured people (hot hands and feet, red cheeks, etc) and during pregnancy or breast-feeding.

‘The Ancient Wisdom of the Chinese Tonic Herbs’ by Ron Teeguarden

Ron Teeguarden is an American herbalist who overcame serious ill health at an early age by using Chinese herbs, and has since specialised in the ‘tonic’ herbs, which is what this book is all about. The tonic herbs are those considered most safe and useful for the general population, and Teeguarden here describes his 22 favourites in detail. Some, such as ginseng, are well known, others you may have come across (goji berries, dang gui, cordyceps) and still others are more unusual (morinda root, deer antler, gynostemma.) Each herb has a number of pages devoted to its effects and uses, how to take it, and what to look for when purchasing.

Another couple of dozen herbs are given brief mentions – these are the ‘supporting cast of herbs’ and then a number of herbal formulations are described along with specific advice for different goals – ‘mental energy’, ‘fertility’, ‘athlete’s programs’ etc. Teeguarden sells a number of his own formulas in the USA, but to his credit, also mentions plenty of traditional formulas which are easily available outside the states.

Teeguarden is certainly enthusiastic about these herbs, you’d be forgiven for thinking they can cure all disease and bestow immortality! Still, the book is an excellent introduction to the topic with enough info to start trying some herbs yourself if you choose to. It is written for the layperson in an easy to read style, and although a little Chinese medicine knowledge would help, it is not necessary.

It is available from Amazon.com and Amazon.co.uk

In my opinion, sage is a much undervalued herb. It’s Latin name ‘Salvia officinalis’ gives us a clue as to its healing properties – ‘salvia’ is derived from the Latin salvere, to be saved, and ‘officianalis’ means medicinal.

A gargle simply made by pouring boiling water on dried sage and allowing it to infuse is very effective for sore throats, taking away the pain almost immediately. As it is antiseptic, it also treats infections. Use 2 or 3 heaped teaspoons to a mug of water and infuse until the water is cool.

Sage tea, made with fresh or dried sage, is a useful tonic. In Chinese medicine terms sage is a Qi tonic and helps to clear Dampness. It is thus especially useful for people who feel tired, lethargic and heavy. Use 1 teaspoon or so of the dried herb, or a small handful of fresh leaves.

It is also known to regulate sweating and has traditionally been used for the hot flushes and night sweats which can accompany the menopause.

Sage is very easy to grow, and also a very attractive plant, so it’s ideal to have some in the garden to be available when needed.

CAUTION: Sage should not be taken by pregnant women, or while breast-feeding.

Rosehip syrup has been made at this time of year in the UK since the recipe was circulated during the 2nd world war as a way of ensuring that we got enough vitamin C during rationing. It makes a delicious drink, and can be used to sweeten deserts, yogurt, porridge and so on.

My recipe combines the high vitamin C content of rosehips with the Qi strengthening Chinese herb Astragalus (or ‘Huang Qi’ in Chinese) to make a superb immune boosting syrup for the winter months.

You can pick rosehips as soon as they form in early autumn but they are best once softened by frost. Use the hips from wild roses that are growing anywhere away from busy roads. Wear gardening gloves to avoid getting scratched by the thorns! Dried Astragalus can be purchased easily online or at Chinese supermarkets (though if you don’t know what you’re looking for you may have to ask!) You can of course omit the astragalus to make traditional rosehip syrup if you prefer.

500g rosehips
500g sugar
1.5 ltr water
8-10 slices dried astragalus

Put the astragalus into the water in a covered pan, bring to the boil and simmer for 20-30 mins. Remove and discard the astragalus. Wash and chop the rosehips (you can blitz them for a few seconds in a food processor if you don’t want to chop them by hand) and add to the water. Bring back to the boil and then remove from the heat. Leave for 30 mins, still covered.

Strain the mixture through a jelly bag or 2 layers of muslin (or a sieve lined with a clean tea-towel.) This is important to ensure all the irritating hairs from inside the rosehips have been removed.

Set aside the liquid and put the hips back in the pan with another 500ml boiled water. Bring back to the boil, then take off the heat and leave to stand for another 30 mins, then strain as before.

Combine the liquid you get from the 2nd infusion with the liquid you got 1st time round. Bring to the boil and boil, uncovered, until the amount reduces by half. Add the sugar and stir until it dissolves. Bring back to the boil and boil hard for 5 mins.

Pour into warm, sterilised jars or bottles, and seal.

The syrup should be kept in a fridge once cool, and will last for 1 month. It freezes very well, and lasts indefinitely in the freezer. Just pour the cooled syrup into plastic bottles (no more than 3/4 full to allow for expansion) and freeze.

Makes approx 1ltr. Adapted from a recipe by Hugh Fearnley-Whittingstall.

The Chinese date or ‘jujube’ is so important to the Chinese that it has worked its way into folklore – a traditional Chinese story tells of a woman who lived 2000 years ago who ate nothing but jujube and when she married at the age of 50 she had the appearance of a 20 year old! In Chinese medicine Jujube is used to strengthen Qi and Blood and calms the spirit. It strengthens the digestion and the whole body, improves the complexion and also helps to calm irritability and a racing mind. They are also very high in Vitamin C.

Jujube is an effective general tonic for the whole body, with particular affinity with the skin and digestion. Jujube is very useful for insomnia, restlessness and fatigue. As a blood tonic it is the ideal remedy for the Blood Deficient symptoms (pale skin, dry skin or hair, sometimes feel dizzy when standing, or ‘floaters’ in your vision) in which case jujube tea should be taken daily. Jujube can be eaten dried as you would with regular dates (but be careful of the stone) or soaked before use. They can also be simmered for 10-15 mins in boiling water to make a tea, which is a common way of taking jujube in China.