Are You Sushi For Mosquitoes ? Plantain Is The Answer

Plantain - Plantago major

Recently I was doing some research online regarding insect bites and nettle stings, and natural ways to relieve or stop the itching and pain associated with them.  I seem to be one of those unfortunate people who are eaten alive every time I venture outside in the summer months, especially after 5pm.

Post 5 o'clock is dinner time for the midges here in South Galway, and then you have those special Irish mosquitoes who are always ravenous when it's BBQ o'clock.  They must lurk at the bottom of our field in the lush swamp, protected by the EC SAC laws - European Special Area of Conservation, ready to swarm up the garden as the clock strikes 5 and we are looking forward to eating a romantic dinner for two outside - lucky mosquitoes !

If you are anything like me, then you are tasty food for all biting insects.  My skin obviously has that certain taste and smell that they are looking for.  I am sushi for mosquitoes...

So, what can you do when you find yourself sprouting red swollen lumps in places which no well brought up young lady likes to mention, which itch uncontrollably, look unladylike ugly, and are painful as well.  Some insect bites contain poison which travels well beyond the site of the original bite, making things far worse.  I end up wanting to rip my arm off, or foot, or somewhere unmentionable...  Now you need look no further !

I have been reading about Plantain.  No, not the banana like fruit that is great sliced and deep fried, but a very plain little plant that grows across Ireland, the UK, Europe and even in North America, Asia, Australia and well beyond.

The common broad leaved plantain is a perennial weed which thrives almost anywhere.  Just be sure, if you are gathering them for medicinal use, or for food, use a source away from weedkillers, pesticides, traffic and such. 

Why it is So Useful:
The chemicals in Plantain which make it so incredibly useful, are aucubin, an anti microbial, mucilage, which reduces pain etc, and allantoin, which stimulates cell growth and regeneration.

Medicinal Uses:
Diuretic
Astringent
Draws out stings and poison from bites - rub leaves onto and bind on skin
Skin healer - skin ulcers, inflammation, minor burns, sores and hot skin etc - bruise leaves and hold on skin
Leaves can stop minor bleeding when bruised and held on skin
Bruise leaves to form a poultice for above also...
Prevents infection in wounds also
Tea made from the leaves can ease diarrhoea and soothe internal surfaces

Food:
Full of vitamins A, C and K, as well as calcium - highly nutritious
The young leaves can be used raw in salads or sandwiches
Older leaves can be stewed or boiled well as a vegetable or in soups

Odd Info:
Pliny stated that it would cure the madness of dogs...

10 Best Natural Cold Remedies

Here is a list of my 10 favourite ways to fight off that awful cold and sore throat that is wrecking your life.  

I was inspired to compile this post whilst lying in bed all night, unable to sleep, with a suddenly swollen rough sore throat, sinuses bunged up through my head to my popping ears (although my nose has managed so far to keep small passages open to breathe a bit), gritty watering red eyes, a wheezing chest with a mucus cough and swollen glands in my neck (obviously fighting off the germs invading me).  Otherwise known as a common cold.

The following list of natural, and mostly homemade remedies, is compiled from many years of suffering, over many generations!

Firstly, and very important, YOU DON'T NEED ANTIBIOTICS.  They are only required if you get an infection that your body can't fight off naturally, such as sinusitis or bronchitis.  They will not affect your common cold, which is a VIRUS.  And there are many of them.

1.    Elderberries   
  

It's not just some old wives tale your Granny used to waffle on about.  Nor some kind of witchy cleverness.  Elderberries are in fact an easily accessible, locally growing Superfood!

Elderberry cordial or syrup is well known as a cold prevention remedy, as well as helping to knock it for six once you are are afflicted.

This recipe includes cloves, which are another amazing preventative and curative natural aid to combating colds and flu.

http://www.wildcottage.blogspot.ie/2013/11/the-magic-of-elderberries.html


2.    Ginger

I use an old ginger tea recipe that I think my Great Aunt gave me, but I can't remember exactly.  Needless to say I've used it forever - and it seriously works.  Especially on the sore throats.

The website below has exactly the same recipe and process, and it is presented very clearly.

http://www.learningherbs.com/flu_home_remedy_tea.html

If you are REALLY sick and want it extra strong, just add more ginger !


3      Gargling with Raspberry Leaves and Salt

If you have a sore throat, this is the way to go.  There are various old remedies you can use to gargle your sore throat away...

Gargling with salted water (use natural sea salt) moistens your throat and brings temporary relief to the symptoms.  The salt will also help to kill any germs and nasty bacteria sticking to your throat.

Use half a teaspoon of salt, dissolved in 8ozs of warm water.  Do this 4 times a day for the best results.

To reduce that really annoying tickle, try an 'astringent' gargle.  Use tea that contains tannin, that's black tea; this will tighten the membranes. Or use a thick gargle made with honey or honey and apple cider vinegar mixed.

Alternatively, soak 1 tablespoon of raspberry leaves (or lemon juice but its not as potent) in 2 cups of hot water, soak for at leaves 15 minutes maybe more; stir in 1 teaspoon of honey. Let the mixture cool to room temperature before gargling.

4     Drink Loads of Water

This is vital to help keep your body hydrated, especially as you may have a slight temperature while your body's immune system battles with the cold germs.

It could also help keep the mucus in your nose and sinuses thinner, and therefore make it easier to remove it when you need to blow your nose.

5     Vitamin C

There has been a fair amount of research to back up this old wives tale, and as is usually the case, our grannies and the local 'healer' knew their stuff.

More natural ways you can add vitamin C to your body is via the food you eat.  Everything from oranges, lemons and grapefruits, to peppers and chillies.  Eat masses of fruit and a good variety of vegetables.  If you can't eat much as you feel too ill, then make a smooth soup from a wide selection of the vegetables, or a pure juice drink by juicing a selection of fruit.

Nowadays the easiest way to take vitamin C is by dissolving a tablet in water and drinking the fizzing concoction that results.  You need around 1000mg to 1500mg to help fight off the cold.  Vitamin C does this by aiding your immune system.  It can also help get rid of your cold faster.

6     Chicken Soup

I had no idea why this works, but I just knew it did !  So I did some research...

Apparently the fumes that come off the hot soup, contain cysteine - that's the stuff that you can or cannot smell, depending on how stuffed up your nose is - that help to release the mucus, at the same time thinning it, so aiding the process whereby your cold goes away faster.  

It also helps the body to fight the virus, and contains many needed nutrients if well made.

7     Garlic

Crush 2 cloves of fresh garlic and put into a small glass of water - drink it fast and you won't notice the taste if you are lucky !

If you are pregnant, don't use more than 1 garlic clove.

Garlic is a natural antifungal, antibiotic and is antibacterial.  It is a very powerful plant.

8     Cinnamon

Cinnamon, like garlic, is an antibiotic and is antiviral - and remember a cold is caused by various viruses.

Stir 2 tablespoons of cinnamon power into 2 teaspoonfuls of good quality honey and a little warm water.  Take half of this straight away, and the rest in a few hours.  You can always make another lot after that, if you still need it.  This will help to reduce your cough, help keep your temperature down and help with any congestion.

9     Yarrow Tea

You can buy yarrow tea or tea bags from your local health food store - unless of course you are lucky enough to have the wild plant handy nearby.

The tea is very bitter, so sweeten it with honey or stevia, and maybe mix it with a berry tea such as blackberry, raspberry or rosehip.

10    Rest Yourself

This is not as obvious as it seems.  

Rest is important when you have the cold virus, as in order to let the body's immune system do it's thing, you need to let it rest.  This helps the healing process along quicker.

*The above article/blog post is in no way designed to take the place of medical advice.  It is merely my own personal experience.  If you are at all worried, or your symptoms are not going away after a week or so, you should consult a medical professional.

Carrot and Parsnip Soup Recipe

Carrot and Parsnip Soup

1 lb Carrots
1 lb Parsnips
1.5 Onions
4 Garlic Cloves
2 teaspoons Fresh Ginger
2 teaspoons ground Cumin
1.5 teaspoons ground Coriander
10 cups Chicken Stock (Vegetable stock if you are vegetarian)
4 tablespoons Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper

1. Finely chop the onions.

2. Place them in a large saucepan with the olive oil. Fry for 3 minutes until they are soft.

3. Mince or very finely chop the garlic and the ginger.

4. Add the garlic and ginger to the saucepan. Cook for another 1 minute.

5. Add the carrots (chopped), parsnips (chopped), cumin, coriander,
salt and pepper.

6. Cook for another minute, stirring the ingredients well.

7. Add the stock to the saucepan. Bring the pan to a steady simmer and cook for about 30 minutes partially covered, or until the veg is soft.

8. Remove it from the heat and blend the soup with a hand blender or a bigger one.

9. Serve with a swirl of cream if you are feeling decadent !

Curried Parsnip Soup

Loads of parsnips left after Christmas ?

Here is an easy and tasty recipe for using them up. It doesn't matter if they are raw or cooked (steamed, boiled or roasted), you can throw them into this soup.

Adjust the quantities to use what ever amount you have left over...

Curried Parsnip Soup

4 Parsnips (chopped or sliced)
2 Onions (chopped)
8 tablespoons of Butter
2 tablespoons of Plain Flour
2 teaspoons Curry Powder (use a mild to medium one)
1 teaspoon Turmeric
4 pints (UK pints not US) Vegetable Stock
1/2 pint Cream
Sea Salt
Freshly ground Black Pepper

1. Melt the butter in a saucepan.

2. Add the chopped onions and the chopped parsnips. Cook gently with the lid on for about 10 minutes.

3. Next add the flour, curry powder and turmeric, and stir it in well to coat the veggies.

4. Cook this for 1 or 2 minutes.

5. Next pour in the prepared stock and simmer on a low heat for 30 minutes, (or until the parsnips are nice and soft if they are already cooked).

6. Allow the soup to cool for 10 minutes and then blend it to a smooth texture with a hand blender.

7. Taste and add the appropriate salt and pepper.

8. If you are going to use the soup straight away, add the cream at this stage and gently re-heat the soup until it's ready to eat.

9. If you want to freeze the soup, it's best to not add the cream. Add it when you use it at a later date.

Halloween & Curried Pumpkin Soup

What's Halloween to me ?

I basically turn into a she-devil at Halloween !!!

I love all the dressing up and having fun

I love the fact that adults let loose and have fun too and act like kids

So this year I will transform myself into a witch as usual and deck the cottage out with candles and pumpkins, dour music, witches broom and ghosts hanging from the trees....

And of course I will make a load of little cakes and cookies for the very few visiting kiddies who dare to walk up my drive and knock on the door.... Some years none come, and others maybe 2 or 3 carloads. It's usually by appointment as they like to check I will be there and 'performing'. Hmmmm

So to start off Halloween week - a really nice Pumpkin Soup recipe, Curried Pumpkin Soup. It contains coconut milk which I adore in anything (almost) !

Freezes great so you can make tonnes from all those HUGE pumpkins from the supermarkets (or your garden ?), and have great spooky lantern faces on the lawn !

Curried Pumpkin Soup

2 lbs Pumpkin flesh

2 tablespoons Butter

2 Onions (finely chopped)

2 cloves Garlic (minced)

1.5 tablespoons fresh Ginger Root (peeled and minced)

2 teaspoons ground Cumin

1 teaspoon ground Coriander

1.5 teaspoons Sea Salt

3/4 teaspoon ground dried Chili flakes

7 cups of Water

1.5 cups good Chicken Stock (or Vegetable stock for vegetarians)

1 can Coconut Milk (14 oz can)

1. In a large saucepan, heat the butter until melted and saute the onions until soft (about 5 minutes).

2. Add the garlic and the ginger, and keep cooking for another 1 minute, remembering to stir now and then.

3. Add the cumin and coriander and stir it all well to blend things properly in together.

4. Add the sea salt, the chili flakes, the water and the stock, as well as the coconut milk. Mix it all in well and simmer uncovered for 30 minutes.

5. Puree the soup until it's smooth, either using a powerful hand blender (this is my way of doing it as less washing up), a normal blender or a food processor.

6. This soup can be eaten straight away, or will last for 1 day in the fridge. Otherwise you will need to freeze it.

Leek & Potato Soup (My Fav)

I have had a couple of days from hell !

Thomas and Aoife went to play with the pony in the field next door this morning....

Both kittens are now pretty sick and need loads of TLC and touchy feely nursing...

And I'm feeling pretty exhausted physically... so house is a tip and the garden is growing too fast !

So, tomorrow I am going to make my favourite soup... I adore this soup and it always cheers me up. It is also very easy to make.

Leek & Potato Soup

2 large Leeks (washed and sliced)
1 large Potato (diced)
1/2 oz Butter (I often also use extra virgin olive oil)
1/2 pint Chicken Stock (or vegetable stock but make sure its a tasty one with garlic)
1/2 pint Milk (full is best, but skimmed is great too if you want to do the slimming/health thing)
Sea salt
Freshly ground Black Pepper
Fresh Chives (snipped small as the garnish)

1. Fry the sliced leeks in the butter/oil, stirring with a wooden spoon, for about 3 minutes. Just until they are soft, but not brown.

2. Add the diced potato and cook for another minute.

(I often do not peel the potato as a lot of the vitamins are in the skin. If you do this and it isn't organic, make sure that it is very well washed).

3. Add the stock, and then the salt and pepper to taste.

4. Bring it to the boil.

5. Once boiling, cover it partially and reduce the heat to a simmer. Simmer like this for 20 minutes.

6. Remove the pan from the heat and let it cool for a few minutes, then blend the soup in a blender, or in the pan with a hand blender (I use a hand blender, much faster and less washing up).

7. Return the soup to the saucepan and add the milk.

8. Reheat without boiling and then serve sprinkled with the chopped chives to taste.

This soup freezes beautifully. But it freezes best if you freeze it as a soup before you add the milk. You can defrost it and add the milk when you use it.

Courgette Soup (Zucchini)

If you are anything like me... you are drowning in those deceptively fertile plants that reproduce faster than cute little bunny rabbits. I have more courgettes than slugs and that's saying something !

I am a massive homemade soup fan and this one is a lot tastier than it sounds. After yesterdays excitement I thought that maybe something a little calmer was in order today. So, here is a very discrete little soup, that will freeze well and remind you of all those courgettes all winter long !

Be sure to use fresh herbs if you can, to give it its vibrant summer taste.

Don't forget that you can enter the raffle every day, by leaving relevant comments on the daily post. And please, remember to be sure that I know who leaves the comments if you wish to be entered !

Courgette Soup (Zucchini for some)

2 lbs (900 g) Courgettes
½ lb (225 g) Potatoes
2 cloves Garlic
1 Onion
1½ pints (900 ml) Water or Vegetable stock
Salt and Pepper
1 tablespoon chopped Basil
1 tablespoon chopped Oregano
1 tablesepoon chopped Chives
2 tablespoons Olive oil
2 oz (56 g) fresh grated Parmesan cheese
2 tablespoons Cream (you can also use the AlproSoya cream substitue)

1. Wash the courgettes and chop into chunks. Peel and chop the potatoes into small cubes.

2. Peel and slice the onion. Crush the garlic (peeled first).

3. Heat the olive oil in a large pan and add the onion and garlic. Lightly fry for about 5 minutes to soften.

4. Add the potatoes to the pan, cover with half of the stock or water, bring to the boil and then reduce to a simmer for about 15 minutes until half-cooked.

5. Add the courgette chunks, salt and pepper to taste, chopped parsley and basil and the rest of the stock or water.

6. Bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally, until the potatoes are fully cooked.

7. Either rub the soup through a sieve or put through a blender to make a smooth pureee.

8. Return to a clean pan, re-heat and add the cream, the freshly grated parmesan and the chopped chives, without boiling.
9. Serve immediately with a sprinkling of cheese on the top.

Makes enough for 4.