DANDELION REMEDIES AND USES

Dandelion can be used liberally as it is non-poisonous. The roots, leaves and blooms of the plant are edible. Dandelion supports a healthy urinary tract, kidneys and liver function. When harvesting, be careful to select plants that have not been exposed to toxins or chemicals. For more information, click here.

This plant is traditionally used to support healthy liver function. Dandelion is rich in vitamin C and is useful in the treatment and prevention of scurvy. It is also useful in the treatment of skin eruptions and warts. The milky white juice that flows from the stalk can be applied directly to spots on the skin as a treatment.

Dandelion is useful in the treatment of excess fluid buildup in soft tissues. Because it replaces the nutrients lost as water passes from the body, there is not the mineral depletion associated with pharmaceutical diuretics. Dandelion is also consumed as a treatment for lung disease that is marked with wasting of the body.

Classified as a bitter herb, Dandelion is useful in the treatment of acid stomach or heartburn brought on by a lack of muscle tone. It works as a mild laxative in habitual constipation. A decoction or extract of Dandelion administered three or four times a day can help with an irritated stomach. It has a good effect in increasing the appetite and promoting digestion.

INFUSION/TEA
Pour 1 pint of boiling water over 1 ounce of Dandelion and allow to steep for 10 minutes.
Strain and sweeten with honey. Drink several glasses in the course of the day. The use of this tea is efficacious in the treatment of nausea and edema.

DECOCTIONS
This method of herbal preparation involves gently simmering an herb until the water is reduced to a specific amount.

Version 1
Place 1 pint of the sliced root in 20 parts of water and gently boil for 15 minutes. When cooled, strain the liquid and sweeten with honey. A small teacupful may be taken once or twice a day.

Version 2
Simmer 2 ounces of the herb or root in 1 quart of water until the volume is reduced to a pint.
Take this in 6 ounce doses every three hours for scurvy (caused by too little vitamin C), scrofula (lymph gland tuberculosis usually of the neck), eczema and all eruptions on the surface of the body.

Version 3
Decoction for jaundice in young children:
1 ounce Dandelion root
½ ounce of each of Ginger root, Caraway seed & Cinnamon bark
¼ ounce Senna leaves
Gently boil in 3 pints of water until reduced in volume to 1 1/2 pint. Strain. Dissolve ¾ cup honey into the hot liquid and bring to a boil again. Skim all the impurities that come to the surface when clear. Allow to cool. Give frequently in teaspoonful doses.

Version 4
Decoction for Gall Stones
1 ounce each of: Dandelion root, Parsley root, and Balm herb
One half ounce each of Ginger root and Liquorice root
Place in 2 quarts of water and gently simmer down to 1 quart
Strain. Drink six ounces every two hours.

DANDELION TINCTURE
Collect Dandelion plants (including roots and tops) from a pesticide and herbicide free zone.
Good-quality dried Dandelion may be substituted. It is best to collect more than you think you'll need because the plant does wilt during preparation. Clean the plants according to instructions found here.

Slice the roots thinly. Fill a quarter to two-thirds of a canning jar with dandelion root. Pour just enough boiling water over the herbs to cover. Then fill the rest of the jar with 100-proof vodka. Seal the jar tightly and shake to mix thoroughly.

Set the jar in a warm sunny area. The sun will not harm the tincture. Shake the jar twice daily. The tincture will be ready in two weeks. Strain the liquid through a clean cotton cloth or coffee filter. Squeeze the solid matter to express all of the liquid. Pour the tincture into a dark amber glass bottle, filling to close to the top to eliminate air exposure during storage. Cap tightly. Store in a cool, dark cabinet until needed.

Take a spoonful of the tincture every day to help with health issues.

Some individuals include the dandelion leaf as well as the root in the tincture. A tincture made from the leaves may be taken three times daily by placing 10 to 15 drops in a spoonful of water.

---

This article is not meant to be taken as medical advice. The information provided is for the enrichment of the reader and is not offered as a substitute for the care of a health professional. The reader assumes all liability and should use common sense and discretion when utilizing this information.

read more “DANDELION REMEDIES AND USES”

DANDELION: HARVEST OF HEALTH

Dandelions are known for their dazzling yellow blossoms that give way to a globe-shaped puff ball, sending seeds floating away on the breeze. Others view this plant as a persistent weed that can invade even a well-kept lawn.

This plant has smooth, jagged-edged leaves, and hollow, milky, stems that yield a single flower. Also known as ‘swine’s snout,’ Dandelion’s green sepals encircle its closed bud producing a silhouette that resembles a pig’s nose.

Several flowers resemble Dandelions. Check the leaves and flower stems. If the leaves are hairy or the flower stems are branched -- or the root structure does not match the description of Dandelion root – you have found a look-a-like and not an actual Dandelion plant.

A nutritious food and a prized tonic, Dandelions are edible from the root, to the leaves and the blossoms. Gather Dandelion from an area KNOWN to be free of pesticides & toxic chemical contamination (avoid roadways).

LEAVES
The shape of the leaves inspired the name of this vegetable. ‘Dent du lion’ is a French phrase that means ‘tooth of the lion’ and refers to the tooth-shaped leaves.

Leaves should be harvested in the early spring before the plant blooms because that is where the energy of the plant is concentrated in the spring – new growth. These can be used for salads, tea, soups and tonics. Dandelion leaves are great eaten fresh and can be dried for later use.

To clean them place the leaves in a basin of water and agitate gently. Allow the leaves to soak while the dirt settles to bottom. Remove gently so as not to stir up the dirt in the bottom of the basin. Run the soaked leaves under running water. Place in a colander to drain.

FLOWERS
Flowers should be harvested after the dew has dried, but before heat of the day – in late morning. The flowers won’t open on a cloudy day. As soon as rain threatens, the heads will close. The blooms also close at night (or late afternoon) and open again when the plant senses the sun’s rays.

To harvest the flowers, pull on the sepals (green leaves at base of bloom) and the blossoms will pop off the stem, saving you the trouble of removing stems later. Clean them just as you would the leaves.

ROOT
Dandelion roots can be eaten fresh or dried. The best quality roots grow in well-cultivated soil. They form a slim, carrot-like tap that is twisted and brittle, milky white in color and seated deep in the soil. When unearthed, the plant will reproduce from broken remnants of root left in the ground.

Harvest roots in mid-summer as this is the part of the year when they are thought the least bitter. These are best from free, moist soil located in shady areas. Frosty conditions will lessen the activity of the roots, so it is not good to gather them during cold weather. However, it is not a problem to harvest during wet weather. Use a long fork or trowel and lift steadily and carefully. Try not to break or cut the roots as they will lose their valuable juice by bleeding.

Dandelion roots should be dried whole or cut 3 to 6 inches long if too large. These roots generally take about two weeks to dry. They will shrivel to ½ inch or less in diameter and appear dark brown with lengthwise, spiraling wrinkles. Fully dried Dandelion roots will be hard enough to snap revealing their white interior. Store the dehydrated roots in a dry place to avoid mold and in a tightly covered container to protect them from pests. They will keep for one season.

HABITAT ENRICHMENT
Dandelion nectar attracts butterflies, hoverflies and bees. Finches also enjoy the seeds of this plant.

Learn now to identify safe sources of Dandelion as it is a nourishing food source and a helpful remedy in time of need.

read more “DANDELION: HARVEST OF HEALTH”

HOW TO RELEASE A ZIP TIE

Who knew there were three different ways to get out of a zip tie restraint? I didn’t until I looked into it. These skills are fun to use as tricks for amusement. However, if you find yourself being held by bad guys, it can be a lifesaver. Knowing this information may help you resist the urge to panic in a dangerous circumstance. And THAT may be just the advantage you need to get away.

Zip ties are cheap and nearly impossible to break, making them a favorite for human restraints. If your hands are secured in front of you, here is what you need to know to release your binding.

CREATE SOME WIGGLE ROOM
When someone places a zip tie on your wrists, place your hands side by side, palms down, and ball your hands into fists. Flex your chest to enlarge the span of your shoulders. When the bad guys come by to tighten your restraints, they will see that they are snug. Later, when you relax, you should have enough room to release your bindings with a small shim.

A FLAW IN THE DESIGN
Zip ties have a small latch that wedges itself against the teeth on the strip that is pulled through the lock. When the strip is pulled backwards, the latch falls against the teeth and prevents it’s release. A small nail file, eyeglass screwdriver, razor blade, pin or other small object can be used to insert between the teeth and the latch to allow the plastic strip to be pulled out of the lock. If you’ve got enough slack in your bindings, you should be able to insert a shim and release your zip tie.




Here is a video that shows how to release a zip tie using the shim method


Re-use Your Zip/Cable Ties - The funniest movie is here. Find it

REMOVE THE TIE WHILE STILL LOCKED
This method also begins with creating wiggle room. Hold your wrists crossed with the thumbs facing upwards, rather than to the sides. This enlarges the circumference that will be needed to secure your hands. When the zip tie is tightened, move it up your arm by spreading your elbows wide. When you are not being watched, rotate your wrists so that your hands are palms together as if in prayer. Inch the zip tie forward on your hands with the goal of getting one thumb free. Pull one hand through and then the other will slip free easily.

This video demonstrates how remove your hands from a zip tie without unlocking it and how to use it to unlock a door. Not sure the zip tie had anything to do with the hair.


BREAK THE LOCK
The third method seems a bit counterintuitive. Place your hands together with palms facing and the fingers curled into a fist. Try to have the lock resting on top of your wrists where the two arms meet. Have the tie as tight as possible. Raise your hands to the face or chest level with elbows bent. Then, drive your arms down quickly, past your sides and try to make your shoulder blades touch. This will place force onto the lock that will cause it to snap and fail.

The following video demonstrates how to break a zip tie lock.

---

As always, this article is offered for information purposes only. The reader should exercise good judgment and assumes all liability when attempting to utilize these methods.

---

read more “HOW TO RELEASE A ZIP TIE”

CRICKETS MAY BE JUST THE TICKET IN A SURVIVAL SITUATION

Crickets can be found in shallow burrows beneath stone or dirt or in tufts of plant material. They are more active at night when the males can be heard calling to attract females for breeding. While most varieties are found in forests and grasslands, crickets can also be found in marshes and seashores as well as caves and trees.

AS A THERMOMETER
You can use the sound of a cricket as a thermometer. If you are in a temperate area that is not hotter than 100º F or cooler than 55º F, then you can tell the temperature by counting the number of cricket chirps you hear in 15 seconds. Add 40 to the number of chirps you hear. The result is the temperature in Fahrenheit. If you wish to know the temperature in Celsius, determine the number of chirps you hear in 25 seconds, divide that number by 3 and then add 4.

AS A LURE
Crickets can be used as live bait to secure a satisfying meal of fresh fish. Cricket fishing is most effective in small lakes and within 15 feet of shore.

Once you’ve located a cricket and secured your hook to the fishing line, bait your hook with the live cricket. Hold the cricket firmly between your thumb and fingers while you insert the hook held in your other hand. Some instruct that the barb of the hook should be inserted into the thorax behind the cricket’s head, pressed through the length of the cricket's body and exited via the rear end just under the tail. However, experienced cricket-bait fishermen tell me that they prefer to insert the barb into the rear, just under the tail and thread it through the length of the body, exiting through the thorax, near the head. This method keeps fish from sucking the cricket off of the hook, robbing you of your meal AND your bait.


If you locate an empty can, it can be converted into a makeshift reel. Toss your baited hook into the water, making sure to keep a firm hold on the free end of the line. Reel in your line by wrapping it around the can. Repeat until you have your fish.

AS A FOOD SOURCE
Compared to cattle raised for food, a cricket can reproduce nearly 20 times faster. Within 3 to 4 weeks, a female can lay over a thousand eggs. Crickets can thrive using a fraction of the space and food required to produce an equivalent amount of consumable meat from other livestock. When compared to meat production by chickens and pigs, crickets were twice as efficient. They are able to provide meat at four times the rate of sheep, and six times the rate of cattle when allowances are made for carcass trim and dressing.

Crickets as a food source can offer a significant source of many nutrients and protein. Nutritionally, 100 grams of cricket meat is 21% protein, 6% fat and 3% carbohydrates along with 21 mg of calcium. Per gram of dry weight, cricket meat provides 63 to 122 mg of fatty acid which includes linoleic acid and a-linolenic acid as well as copper, iron and magnesium. This is produced while they consume table scraps.

CRICKET ROUND-UP
The Paiute people used to harvest crickets by digging a series of large trenches. These were covered with dry straw. Large numbers of crickets would be herded into the trenches. The straw was then set aflame, roasting the crickets alive. The women would then gather bushels of the cooked bugs and take them home to grind into protein-rich flour for bread.

RAISE YOUR OWN
One way to ensure a ready supply of crickets that have not been exposed to chemical sprays is to raise your own. Keep them in an aquarium with a couple of inches of soil on the bottom. Place egg cartons inside for roosts. Moistened cotton balls will provide them with water. Leave grated bits of vegetable and grain scraps for them to eat, making sure they have a ready supply of fresh foods. Every few days, mist the soil lightly. Make sure the lid is tight-fitting and secure as crickets are known for their ability to escape their confines and will attempt to do so whenever the lid is opened.

PREPARATION
Take the desired quantity live crickets and place them into a colander or other container with drain holes. Cover the container quickly with a piece of wire screening or cheesecloth to keep the insects from escaping. Rinse them thoroughly by running water over them. Dry them by shaking the colander until the water no longer drips. Place the crickets in a sealed container and place this in the freezer for about 15 minutes. This will be long enough to kill them, but not long enough to freeze them. Remove them from the freezer and rinse them again. Cricket's heads, hind legs, and wing cases can be removed according to personal preference. The legs will tend to get stuck in the teeth and could be painful to swallow. The crickets can then be eaten raw, roasted, or dehydrated to be incorporated into your favorite recipes.

---

CAUTION
Whatever your method, care should be taken when harvesting crickets for food. Don’t collect insects near residential areas as they may have been contaminated by herbicides or insecticides.

---

Below Ray Mears demonstrates using a can as a fishing reel.
It's towards the end of this short video:

read more “CRICKETS MAY BE JUST THE TICKET IN A SURVIVAL SITUATION”

MUSTARD PLASTER

Mustard plasters are a simple and effective way to treat congestion and coughs. These can also be used to alleviate aches and pains associated with inflammation. The vapor from a mustard plaster helps to break up congestion. The plaster also increases circulation and oxygenates the area of contact.

HOW TO MAKE A MUSTARD PLASTER
Place 2 cups of flour and 4 tablespoons of dry mustard into a small bowl and blend with a fork. You can use prepared mustard if that’s all you have on hand. Continue stirring and add a small amount of warm water until the mixture is the consistency of paste. Spread this onto half of a flannel or cotton cloth that is sized at least 1 foot by 6 inches. Fold the cloth over onto itself. Lay this onto a baking sheet in your oven on its lowest setting and leave it for 5 minutes. If you leave it too long, it will overheat and harden. Remove the plaster from the oven. DO NOT MICROWAVE YOUR PLASTER.

THE APPLICATION
To use the plaster, wear a thin t-shirt and place the warmed plaster on top of your chest. Don’t apply the plaster directly to your skin. Plasters can be applied to the back and the chest at the same time. Cover the plaster with a warm blanket and relax for 15 to 20 minutes.

PRECAUTIONS
If the skin becomes irritated, blistered, reddened or otherwise painful, remove the plaster. It is not recommended to leave the treatment in place longer than thirty minutes. For small children, you can halve the recipe and only apply the plaster for 10 to 15 minutes, checking to make sure the skin has not become irritated. It is not recommended to use the plaster on children younger than 6 years or on frail elderly persons.

This treatment can be re-applied every 4 hours until the condition improves.

---

DISCLAIMER
This article is for information purposes only. Readers that incorporate these methods do so at their own risk. None of these guidelines are a substitute for the care of a trained healthcare professional.

---

read more “MUSTARD PLASTER”