The Shocking Ingredients In Commercial Beer:
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Medicinal Gifts: Yarrow Uses & Benefits:
Yarrow is an extremely valuable medicinal herb. It’s antiseptic, antispasmodic, astringent, carminative, anti inflammatory, an excellent diaphoretic, vasodilator, febrifuge, haemostatic, diuretic, alterative, digestive, tonic, bitter tonic, hepatic, antimicrobial, anti-inflammatory, antispasmodic, antihistamine, analgesic, expectorant, an emmenagogue, antiviral, stimulant, tonic, a vasodilator, and vulnerary wound healer.
Yarrow is kind of a bad ass. In fact, yarrow can assist with almost every system in the body, and is used for many different ailments, including colds and flu, cramps, fevers, digestive complaints & disorders, nose bleeds — any hemorrhaging for that matter — skin irritations and infections, to regulate the menses, to stimulate the flow of bile due to its bitterness, and is an excellent blood purifier .
When it comes to wound healing, yarrow has a long-standing and famous history of being used to cleanse wounds and help control the bleeding of lacerations, puncture wounds, and abrasions. Containing anti-inflammatory and antiseptic oils, as well as astringent tannins and resins, yarrow possesses excellent wound healing gifts. and also contains silica, which will help in repairing damaged tissue.
When used internally, yarrow’s bitterness increases digestion as well as the absorption of nutrients by the body. The astringent gifts of yarrow makes her very useful in stopping diarrhea. In addition, her antiseptic and anti-inflammatory properties help to heal infections and swollen organs, like in cases of food poisoning, gastritis, and enteritis. The bitter properties of yarrow invigorate the liver and help it release bile while the antispasmodic gifts (an agent that relieves spasms or cramps) help in relieving cramps arising out of tensions, wind, colic, or nervous digestion.
Yarrow is also beneficial in removing heat and toxins from the system through increased perspiration. A family favorite in my home for colds and flu is called gypsy cold care, which makes use of yarrow’s many gifts, particularly those diaphoretic actions, to help move toxins out of the body via sweating, which helps the body to break fevers while the antiviral and antibacterial actions support systemic recovery. The herb is also an efficient diuretic, promoting urine production and flow, and helps let out excessive fluids and toxins through enhanced urination. In addition, the herb is useful in soothing painful joints, and also clears acne prone skin. Yarrow contains sterols, which have actions similar to hormones, and aid in balancing the menstrual cycle. Yarrow has an affinity for healing conditions of the blood and circulation. Thus, yarrow is an extremely beneficial remedy for women and what I would consider a woman’s herb for sure.
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Yarrow Beer Recipe:
1 gallon distilled or filtered water
Handful fresh yarrow leaf and flower
1 cup organic sugar
1/4 cup molasses
Wild yeast or ginger "bug" yeast
Fill a stock pot with the water and add the sugar, molasses, and yarrow. Bring the mixture to a boil and reduce heat to simmer. Simmer the mixture for 30 minutes. Turn off heat and set the pot in a sink full of ice to cool it down. Once cooled, transfer the brew into a large crock. Add your desired yeast (see a list below of wild yeast sources). Stir well and fit the crock with a thin cloth secured with a rubber band. Sit the crock in a warm place for 3-10 days. Remove the cloth and stir the mixture vigorously 2-3 times per day. Once the brew becomes active with yeast, anywhere from 3-10 days, strain out the plant material and bottle the brew in a gallon jug fitted with an airlock. Allow the brew to ferment another 7 days. Taste your brew every few days. When its satisfactory, siphon the brew into individual swing top bottles. Prime each bottle with 1/2 teaspoon organic sugar and set in a warm place for 3-4 weeks. Check one bottle every few days for an overage of gas build up and relieve the bottles if they become pressurized. After a few days, they should be fine. You can chill and enjoy your beer after about a month or allow them to ferment and age for up to a year. Chill before serving.
Good sources of wild yeasts:
Grapes, plumbs, fruits that have a white bloom. Ginger (organic) Wild juniper berries or eastern red cedar berries, elderberries, elderflowers, wild grapes, wild blueberries, wild blackberries, figs, organic raisins, tree barks, baby pinecones.
