Photograph by Louise Docker

Perennial
Taraxacum officinale
Family: Compositae

History

The dandelion is a hardy perennial herb, native throughout the northern hemisphere — and spreading fast almost everywhere else, including Australia.

It is a highly effective diuretic which contains high levels of potassium salts, particularly important in a strong diuretic, because large amounts are lost in the urine.

Recognising this, the French often call it pissenlit —‘wet-the-bed’. The common name, however, comes from the French dent de lion, tooth of the lion, referring to the jagged edges of the leaves.

It has a long history as a medicinal herb in China.

Uses

Medicinal: Eating or drinking dandelion in any form has a beneficial effect on the body.

Besides it diuretic effects, it is a mild laxative, a tonic, a blood purifier and a digestive aid. It is recommended for liver complaints, jaundice, gall bladder and kidney problems, loss of appetite, eczema and dropsy, and it can relieve the symptoms of rheumatism and arthritis.

It is also rich in protein, sugar, vitamins, minerals and bitter principles.

Modern research by herbalists has shown dandelion to be effective in treating chronic degenerative joint diseases, by increasing mobility, reducing stiffness and decreasing the tendency to develop further lesions.
Culinary: The root can be roasted and used as a coffee substitute. The greens are more nutritious than spinach, and are a delicious addition to soups and salads. The leaves and flowers are made into the traditional dandelion wine, and the young buds make an acceptable substitute for capers when pickled.
Dye: Flowers used to make yellow dye for wool.

Cultivation

Sow seeds in spring in well-drained, nitrogen-rich soil in a sunny position. Drought and frost resistant. Readily self-seeds.
Harvesting & storage: Pick leaves in spring and use as a salad green or as a vegetable juice, or use dried in infusions, liquid extracts and tinctures. Roots are lifted in autumn from two-year-old plants and pressed for juice, or roasted for coffee.

Perennial

Aloe vera
Family: Liliaceae/Aloeaceae

History

Aloe vera has a long history as a healing herb, and was used as an embalming ingredient in ancient Egypt.

The gel was applied externally to wounds — especially burns and scalds, and was often used to clear blemishes and maintain a healthy skin.

It has been said that Alexander the Great conquered Madagascar so that his army could have a good supply of the herb for healing wounds.

In the Congo, the Slukari hunters rub the gel over their bodies to remove their scent before they stalk their prey on foot.

Today the gel, obtained by breaking the leaves, is still used for its remarkable healing properties. Applied to wounds it forms a clear protective seal and encourages skin regeneration. It can be applied safely directly to cuts and burns and has an immediate soothing effect.

Extract of aloes has an intensely bitter taste, and has been known to be used as an aid to wean children and to discourage them from thumb-sucking and nail-biting.

Uses

Medicinal: Used internally for chronic constipation, poor appetite, and in colonic irrigation. It also destroys internal parasites.
Not to be given to pregnant women or those suffering from haemorrhoids or irritable bowel syndrome.
Major use is externally for burns, scalds, sunburn, wounds and eczema.

Cultivation

Easily propagated from suckers or offshoots that grow around the base of the plant.
Drainage is important and they will cope with soil low in nutrients, although they will prosper in fertile soil with limestone added.
Flowers are rare in cultivation.
Harvesting & storage: Leaves are cut as required from two- to three-year old plants and used as is.
The sap can be drained from leaves and evaporated. The leftover brown crystalline solid is used for creams, lotions and tinctures.