Newsletter October 2014

Autumn is in the Air

Crisp mornings, cool evenings and fall harvests have us in the mood to bake, create and prepare for the winter months ahead. Our new fall class schedule is packed full of hands on experiences including making herbal gifts, medicines and treats. Some classes we are especially excited about in October include Culturing Your Own Foods with Herbs, Herbal Care for Children and the Herbal Sweet Treats (allergen-free) class.

In accordance with the changing seasons, we are undergoing many exciting changes here at Rebecca's Herbal Apothecary. We are pleased to introduce a new herbalist, Becca Wasserman is a Certified Clinical Herbalist and Flower Essence Practitioner. She graduated from the Colorado School of Clinical Herbalism in 2014 and currently tends to a beautiful herb garden in partnership with Pachamama Farm & Wellness in Longmont, Colorado. Becca is thrilled to be joining the team here at Rebecca's and looks forward to sharing her love of plants with the community.

Don't forget to "Like" us on Facebook for updates throughout the month.

New Products & Promotions

Herbal Vade Mecum by Gazmend Skenderi Herbal Vade Mecum

This book serves as an amazing quick reference for professional and budding herbalists alike. In addition to a list of properties, uses, dosages, cautions and active
constituents, there is also an informative therapeutic checklist, index and glossary of medical and chemical terms at the end of the book. Vade mecum translates in Latin as a referential book that is constantly carried on one's person. With monographs for over 800 herbs, spices, and essential oils, this handbook certainly lives up to its name!

Basal Digital Thermometer

Cafe style Tea Press

This thermometer has clinical accuracy with readings displayed to the 100th of a degree to support women and couples dedicated to the Fertility Awareness Method. Included with the thermometer is a storage case, 1 year warranty and a 12 month supply of ovulation charts. Features such as the tone signal indicating peak temperature and memory recall of last reading make this basal digital thermometer a must have for anyone wanting to track their cycle.

Café Style Tea Press

We are so happy to bring back these beautiful ceramic press pots! We fell in love with them a couple of years ago, but sadly our supplier discontinued them, but hooray, they re back with more vibrant colors and the same great function as before. With a stainless steel plunger that is dishwasher safe, lead-free high-fired ceramic walls and a rubber bottom to avoid slippage on counters, these press pots are simply amazing! Yay!

 

Staff Picks

Corrie's Pic

Oil Divine

Oil Divine

As the name suggests, this oil is truly divine. Blending the essential oils of Sandalwood, Frankincense, and Lavender into a base of jojoba and Comfrey leaf infused olive oil, this treat not only nourishes the skin and smells fabulous but is also incredibly grounding. Oil Divine is exceptional as an all-over moisturizer, bath oil and decadent massage blend. The combination of essential oils helps to create a sense of open-hearted, centered, calmness making it a perfect choice to use before or after meditation or yoga. This is my absolute favorite choice when I am in need of self-care or needing to be surrounded by divine beauty, love and nourishment.

Classes 

Below is our class schedule, for full class descriptions please check our website at: http://www.rebeccasherbs.com/classes/. Your space in the class is reserved once payment is received. Payment for classes is made by cash or check payable to the instructor. Please be aware that classes fill up quickly, so sign up early. Pre-registration is required.


Culturing Your Own Foods with Herbs

Monday, October 6th, 6:30-8:30pm
Instructor, Adriana Sugrue, certified clinical herbalist
Cost: $35.00
In this class we will talk about the benefits of fermented foods, natural probiotics, and how to create your own herbal fermentations in your home.


Herbal Care for Children

Wednesday, October 8th, 6:30-8:00pm
Instructor: Corrie Bradley, certified clinical herbalist
Cost: $30.00
It is empowering as a parent to have herbal allies that can soothe and treat your child's ailments. In this class we will discuss safe and simple recipes to treat coughs, colds, skin maladies, and many others.


Herbal Cooking — Herbal Sweet Treats

Monday, October 13th,6:30-8:00pm
Instructor: Ellie Martin, certified clinical herbalist
Cost: $35.00
Use nourishing herbs to create allergen-free treats! We will cover everythingfrom simplebaked goodstoeasy treats that don't require any cooking time.


Making Herbal Infused Oils & Salves

Thursday, October 16th, 6:30-8:00pm
Instructor, Faith Goguen Rodgers, certified clinical herbalist
Cost: $35.00
Join us to learn how to make therapeutic herbal infused oils and salves.


Perfume Blending 101

Wednesday, October 22nd, 6:30-8:30pm
Instructor: Amber Brisson, certified clinical herbalist and nutritionist
Cost: $35.00
In this class, we will explore the basics of blending therapeutic grade essential oils for scent, and the various perfumery methods.

 

Herb of the Month

Each month one of our staff members picks an herb that they are drawn to, and shares some experiences, thoughts, medicinal uses and a bit of traditional lore about their selected plant. As each plant is unique, each Herbalist and point of view is unique. We hope you enjoy this tradition!

Tulsi Basil
Herb of the Month — October 

Adri Sugrue, certified clinical herbalist 

Herb Name
Tulsi Basil

Latin Name
Ocimum spp.

Parts used
Leaves

Medicinal Properties
Tulsi Basil has been used in traditional Ayurvedic medicine for thousands of years. There are three types of Tulsi Basil grown and used throughout herbal medicine today; Rama Tulsi (Ocimum sanctum), Krishna Tulsi (Ocimum sanctum), and Vana Tulsi (Ocimum gratissimum). Tulsi is well loved because of its traditional use as an herb that is clarifying to the mind, lightly stimulating to the circulatory system, calming to the digestive system, and adaptogenic (helping the body to adapt to stress and exerting a balancing effect upon numerous physiological processes).

A cousin of Sweet Basil, Tulsi Basil is in the mint family and is found cultivated and growing in the wild throughout India, Africa, and the Himalayas. Krishna Tulsi is known particularly for its medicinal value and peppery taste, it is named after the blue skinned god because of the dark color of its leaves. Rama Tulsi's main characteristic is its cooling and mellow flavor. Vana Tulsi is especially known for its fragrance and grows wild throughout Asia and Africa.

Tulsi Basil in tea or tincture is a wonderful ally to enjoy during a variety of activities and can be used for both stimulating and relaxing rituals. Some of my favorite times to use Tulsi include before meditation or yoga sessions, during athletic endeavors to increase endurance, before a flight to calm the nerves or after dinner to settle and encourage digestion. Tulsi has historically been used by herbalists as a nerve tonic that can sharpen the mind, increase focus and provide a sense of clarity. In addition to its traditional use as a bronchial tonic, Tulsi has the ability to mobilize mucous in cases of bronchitis and asthma.

The most dominant quality that I have found through my personal experiences with Tulsi Basil is its ability to ground the body, mind, and spirit. It has the nature of pulling you down and putting your feet back on the ground, no matter where you've been both emotionally and physically.

Preparations & Applications
Tulsi Basil is prepared with the fresh or dried leaves of the plant. In many traditional applications, the fresh leaves are juiced. For a tea with the dried leaves, use 1Tbsp Tulsi Basil per 1 cup of water, steep in just boiled water for 10-25 minutes.

Balancing Blend
from the Emotional Allies class by Lauren Stauber


2 parts Lemon Balm
1 part Tulsi Basil
1/2 part Marshmallow Root
1/4 part Lavender
1/4 part Rosemary
(parts by volume)

A blend for the relaxed but focused mind. Great any time of day or night and gently supportive for the digestive system after a meal. Enjoy sweetened or on its own. Use 1 Tbsp blend per cup of water. Steep in just boiled water for 10-20 minutes. Let steep longer if desired.