Hawthorn Berry for Heart Health

This past fall I started to feel unwell.  It began on a walk home from a friend's in September, I noticed a heaviness in my chest and a burning pain.  Thinking it was an aberration I went out again the next night for my evening walk up and down the historical streets of my Brooklyn neighborhood but it happened again.  It continued until I finally made an appointment to see my pulmonologist.  She sent me for a slew of tests and had me make an appointment with a cardiologist who sent me for an MRI of my heart.  They found an area of ischemia which I learned was a restriction of blood supply to tissues.  While we were deliberating what to do about it my symptoms worsened and one afternoon while in my doctor's office he declared that he wasn't going to let me leave the hospital without an angiogram.  Frightened and anxious I underwent the procedure and was informed that I had one blocked artery, 99% blocked.  I had been reading about stents and seriously didn't want one but in this case it saved my life.  I spent the night in the hospital while staff regularly stopped in to congratulate me for walking into the hospital before actually having a heart attack.

It's been a wake up call, to say the least.  I have a pretty good diet, usually eat pretty low saturated fats, almost always choose whole grains, careful with sweets and even grow my own organic vegetables. Clearly there is room for improvement.  Living in the city I do a fair amount of walking but I realize I need quite a bit more exercise and plan on joining my local Y.

Aside from those changes I've also added some heart healthy herbs.  I'd heard about Hawthorn Berry (Crateaugus oxycanthus) many years ago on one of the many weed walks I've attended in Prospect Park.  I've known of its action of regulating blood pressure so took another look at it.  It's used to promote the health of the circulatory system and treats angina, high blood pressure, congestive heart failure and cardiac arrhythmia.  It's known to strengthen the heart and is used widely in Europe as a safe and effective treatment for the early stages of heart disease.  It's ability to strengthen blood vessels makes it particularly enticing to me as I'm now on meds to thin my blood (to ensure that the stent works its wonders).  Bruising and small cuts are going to be an issue so strengthening my capillaries is especially important.

There are other herbs including bilberry, horse chestnut and ginkgo that are known for improved heart health but considering the meds I'm taking I decided to keep it simple.  Every winter I drink oatstraw daily so I've combined the two together with a little horsetail.  Oatstraw is great for your nerves, it lowers cholesterol and helps strengthen bones.  I simmer the herbs in a quart of water for ten minutes and drink three cups throughout the day.

Last fall I collected wild hawthorn berries and tinctured them so I'm happy to have tincture handy in case I can't be fussing with the tea.  It's available at my Etsy store here.

I should mention that you should check with your doctor before starting any herb regimen, especially if your health has already been compromised and you're taking medication.  Better safe than sorry!

The Bitters Experiment

After macerating for over six weeks I finally decanted my bitters and have been enjoying them in seltzer and cocktails.  I recently had a delicious Manhattan using Woodland Bitters, the brew adding a woodsy complexity to the libation.  I think the Cherry Hazelnut are my favorite and I look forward to another Manhattan using it.

Cherry Hazelnut Bitters

1/2 cup lightly toasted and skinned hazelnuts
1/2 cup dried tart or sour cherries
2 tablespoons devil's club root
1/2 teaspoon schizandra berries
1/2 teaspoon wild cherry bark
1/2 teaspoon cinchona bark
1/2 teaspoon cassia chips
1/4 teaspoon chopped dried orange peel
3 star anise
2 cups 101-proof bourbon, or more as needed

Macerate six weeks and decant.   The original recipe (taken from Brad Thomas Parsons wonderful book, "Bitters") suggests decanting after two weeks and retaining the solids to be boiled in one cup of water over high heat and returning the filtered water into the original brew.  He also suggests adding 2 tablespoons of rich syrup.  I found these extra steps tedious so just left it to macerate longer and I'm quite happy with the results.

Making Bitters

Edible Brooklyn, in their recent alcohol issue, said that everyone in Brooklyn has to make bitters, it's one of the rules.  It's true that I know an inordinate amount of people who make bitters (and beer, mead, hot sauce, play the ukelele, the accordion, etc.).  Bitters are a Very Big Thing in these parts and they're taken very seriously.

Traditionally they're considered medicine and used as a digestive tonic for the occasional upset of overeating.  In the Victorian era they found their way into cocktails.  Once the Manhattan was invented they were assured their place in every bartender's arsenal.

After doing a bit of research online I found a few recipes I wanted to try.  I was recommended to try the Dandelion Botanical Company for my bittering herbs and flavoring agents (I would also recommend Mountain Rose Herbs).  My intention was to follow a few recipes and then continue to experiment on my own.  The primary bittering herb is gentian root, the stuff that made Angostura so famous.  I also purchased chinchona bark, the principal ingredient in creating tonic water (another experiment for later), sarasparilla, devil's club root, black walnut leaf and wild cherry bark.  (The catalog had other things I just couldn't resist ordering including sandalwood powder, patchouli leaf and osmanthus flowers - yet another project).

The recipe I settled on, amongst others, was Woodland Bitters.  I loved the idea of the earthy devil's club root with wild cherry bark and toasted nuts.  I also made a classic Angostura style bitters as well as Cherry Hazelnut Bitters.  If I didn't think I'd be inundated with bitters for the rest of my life I'd be experimenting with many variations (figs, citrus, cranberry, wormwood, etc.), and it's nowhere near Christmas where I could at least hand them out as presents.

              Woodland Bitters

1. 2 cups overproof bourbon (such as Wild Turkey 101)
2. 1 cup pecans, toasted
3. 1 cup walnuts, toasted
4. 4 cloves
5. Two 3-inch cinnamon sticks
6. 1 whole nutmeg, cracked
7. 1 vanilla bean, split
8. 2 tablespoons devil's club root
9. 1 tablespoon cinchona bark
10. 1 tablespoon chopped black walnut leaf
11. 1 tablespoon wild cherry bark
12. 1/2 teaspoon cassia chips
13. 1/2 teaspoon gentian root
14. 1/2 teaspoon sarsaparilla root
15. 3 tablespoons pure maple syrup

1. In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
2. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.
3. Meanwhile, transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily.
4. Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles. Cover and keep in a cool, dark place.

So far my bitters have been aging for a little over four weeks.  I think I'll skip parts 3 and 4 and just let them macerate for four weeks and strain thoroughly before adding a bit of water and maple syrup.

Nettles: A Spring Tonic

The Stinging Nettle (Urtica dioica) is a common herbaceous plant native to Europe, Asia, northern Africa and North America. It is known for it's sting which is caused by it's many hairs containing several chemicals.  When touched the hairs break off and act as a needle injecting acetylcholine, histamine, 5-HT or seratonin which cause a painful sting or paresthesia.  A folk remedy for rheumatism is to flog oneself with nettles (also called urtication) producing reddness and irritation.

My interest in it is for it's rich vitamin and mineral content.  Made into a tea or infusion it makes a delicious tonic.  After a long winter the high mineral content makes them an excellent remedy for anaemia.  Their high vitamin C content makes the iron they contain easily absorbable.  Nettles also increase uric acid excretion which explains why they are a valuable remedy for arthritis and gout.

Nettles also lower blood sugar levels, encourage the flow of breast milk, are a great astringent (so stop internal bleeding) and are useful for treating eczema.  It's histamine content make it an effective treatment for hay fever.  It is also said that a nettle hair rinse can eliminate dandruff, make the hair more glossy and possibly arrest hair loss.

The blood invigorating properties of this common herb make it an essential component of my transition from winter to the warmer and more active seasons.  I start infusing the herb early in the spring to reinvigorate myself.  Infusions are different from teas in that they steep far longer and are therefore more potent.  Every night before I go to bed I put a handful of dried nettles (I buy them by the pound) in a clean 24 ounce jar and pour boiling water over them.  Loosely cover the jar (if you tighten it it will be difficult to open in the morning) and leave out on the counter.  In the morning I strain the herbs from the infusion.  I also squeeze as much liquor from the herbs as possible.  You can drink them cool but I prefer to gently warm them on the stovetop.  Drink a third of the infusion three times per day.  I keep the infusion in the refrigerator during the day to retard spoilage.  I've added a few other herbs to my brew, some for flavor and some for some other conditions I'm working on.  You can add some peppermint or lemon balm to make it a bit more refreshing.  I've added chamomile to mine since I'm attempting to de-stress my sometimes frazzled urban nerves.  I might add that the spent herbs make excellent compost!

I should add that this is a regimen I do for myself every spring.  Please be responsible and always use caution when self-medicating (standard disclaimer and all that).

Be healthy and enjoy the spring!