I have tried to delay the frosts, I have coaxed the fading flowers, I thought I could detain a few of the crimson leaves until you had smiled upon them; but their companions call them, and they cannot stay away.
— Emily Dickinson, letter, 1851 An imperial garden in northwestern Beijing that dates back to the 12th century, Fragrant Hills is filled with forest-lined hiking trails that lead to manicured gardens and traditional buildings. Ablaze with crimson leaves in the autumn, it’s considered the best place in China for fall foliage.
— Kristi Kellogg and Peter Nosal, Conde Nast Traveler (www.cntraveler.com), 4 Oct. 2019
Bee Balm Tincture
Bee Balm Tincture is an easy-to-make herbal remedy that helps relieve sinus congestion, sore throats, and other cold/flu symptoms. It’s also used to treat stomach upset, gas, diarrhea, and menstrual cramps.
Bee balm is a truly exceptional garden flower. It’s easy to grow, stunningly beautiful, and it brings all the pollinators to the yard.
Believe it or not, bee balm also happens to be both edible and medicinal.
There are literally dozens of ways to use bee balm, and it’s commonly used as a seasoning in Mediterranean cooking (the leaves taste a bit like oregano).
Those same herbal constituents that make it tasty and a bit spicy also contribute to its medicinal potential, and it’s used to treat colds, flu, congestion, and sore throats…as well as a whole host of other things.
There are many different types of bee balm, both wild and cultivated, and this tincture recipe will work with any of the monarda species that are edible. This includes the common red bee balm grown in so many perennial gardens, but also the native wild pink bee balm that you can find in wild places all over the country.
(If you don’t have bee balm close at hand, it’s easy enough to grow from seed. Here’s where you can find Scarlet Bee Balm Seed Packets (Monarda didyma) as well as Wild Bergamot Seed Packets (Monarda fistulosa).)
(Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medication. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.)
Bee Balm Medicinal Benefits
The name “bee balm” is an umbrella label for over 17 species and 50 cultivars of this aromatic plant that is a member of the mint family. Bee balm has been used for thousands of years by Native Americans for its antimicrobial and stomach-soothing capabilities.
Bee balm has a high thymol content, which is a compound with antiseptic qualities. Because of the plant’s surplus of thymol, it has traditionally been used to treat colds, flu, and congestion as well as gas, diarrhea, nausea, sore throat and fever. In addition to these uses, bee balm extract can be taken to relieve menstrual cramps.
Bee balm is also taken as a nervine tonic, which means it helps soothe the nervous system and relieve anxiety in both children and adults.
When used externally, bee balms can help calm stinging scrapes and rashes.
To make a bee balm tincture, you’ll need the following ingredients and equipment:
- Bee Balm flowering tops and leaves, dried or fresh
- Vodka (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)**
- One-pint mason jar with lid (amber glass is ideal, but as long as you keep the tincture away from light at all times it won’t make a difference)
- Funnel
- Cheesecloth
- Fine mesh sieve
- Amber glass tincture bottles (with dropper)
**Never use isopropyl/rubbing alcohol for tinctures (or any other remedy you plan on ingesting). Even in small amounts, this type of alcohol is toxic and meant for external applications only.
To make the tincture, add fill a jar about 3/4 of the way full with fresh bee balm (or about halfway full with dried flowers/leaves). Bee balm flowers are very light, so pack them down to make sure they really take up space in the jar.
Cover the bee balm with vodka, or whichever alcohol you’ve chosen, and seal the jar with its lid.
Keep the developing tincture in a cool, dark place, and give the jar a gentle shake every few days. (If you remember, every day is better, but at least once a week will do.)
After about 4 to 6 weeks, it’s time to decant the tincture.
To do this, you’ll need to line a funnel with a few layers of cheesecloth. Carefully strain the tincture into small amber glass tincture bottles, squeezing the bee balm blossoms to make sure all the liquid is expelled.
Once the tincture has been decanted, label the tincture bottles with the date and suggested dosages (I use a small piece of masking tape and a marker, it peels off easily when I’m ready to use the bottle for something else).
For more information on the general process, I’d suggest reading this guide to making herbal tinctures at home.
Bee Balm Tincture Dosage
For an exact dosage specific to your body and needs, I’d suggest consulting a clinical herbalist.
Generally, the dosage for Bee Balm Tincture is around 1 to 2 dropperfulls, taken several times daily (1 to 4 times) as needed to relieve symptoms.
Bee Balm Formulations
Since bee balm is generally used for congestion and sore throats, it’s nice in combination with other herbs that target similar cold/flu symptoms.
Elderflowers are a gentle remedy with similar effects, and they’re relaxing and anti-inflammatory.
Elecampane is a potent cough remedy, so that’s another good choice, but be careful here; it can be strong. It’s one of my favorite cough syrups, and the flavor is spicy and a bit similar to bee balm.
If you’re interested in the science behind combining herbs to enhance their effectiveness, I’d recommend taking this online course in Mastering Herbal Formulations from the Herbal Academy. It covers the science of blending herbs into homemade formulations in detail.
Flower-Infused Honey
Infused honey is a delicious way to boost immunity! Honey in itself is antibacterial and antiviral, making it a wonderful vehicle. To make flower-infused honey, I pick flowers early in the morning when they are freshest. I give them a gentle shake to remove any insects. To prevent moisture from getting into the honey, I do not wash the flowers.
- Fill a sterilized jar with loosely packed fresh flowers.
- Drizzle honey (I prefer organic, raw honey) into the jar. Stir the honey to release air bubbles and so it settles into all the crevices between the flowers. All the flowers should be completely covered with honey. Cover the jar with a lid.
- Leave the jar in a cool, dark place to macerate. Every day, flip the jar over because the flower material rises to the top.
- After a few days, the honey can be used. I like to infuse it for 3 weeks before I use it.
- Strain if desired. I do not strain the honey, as the flowers add texture.
Enjoy infused honey on scones, toast, in vinaigrettes, or a cup of tea. At the onset of colds and flus, they can also be taken directly by the spoonful.
The following flowers make lovely honey and help to support the immune system:
Bee Balm (Monarda spp.): Native to North America, bee balm is a member of the mint (Lamiaceae) family. Herbalists use several types as medicine. Scarlet bee balm (Monarda didyma) is used to make Oswego tea. Lemon bee balm (Monarda citriodora) has a distinct lemony flavor. You can use both to make a bee balm-infused honey. However, my bee balm of choice is wild bee balm (Monarda fistulosa), also called wild bergamot or mountain oregano. Bee balm is rich in the compound thymol, which is an antimicrobial, antifungal, antibacterial, and antiviral.
Rose (Rosa spp.): While this recipe works with any scented rose, damask (Rosa × damascena) and rugosa roses (Rosa rugosa) make it even more special. (It’s important to remember not to use sprayed or chemically treated roses.) Where I live in Arizona, the summer has endless days above 100 degrees. This type of heat often leaves me feeling depleted and wears on my immune system as a result. Rose cools and soothes 1 ; a spoonful of rose honey restores my energy and lifts my immune system.
Rose is also antibacterial, antiviral, and contains antioxidants. It is helpful in soothing coughs due to its relaxing properties. When I really need some winter comfort and the benefit of boosting immunity, I use rose honey to flavor and sweeten hot chocolate.
Japanese Honeysuckle (Lonicera japonica): Japanese honeysuckle is an immunostimulant. 2 It typically is not taken long term but rather when the immune system needs a boost. I collect closed buds and open flowers. Japanese honeysuckle has the following actions to support the immune system: antiviral, antibacterial, antifungal, decongestant, and antispasmodic. Its antispasmodic action is useful to soothe dry coughs. Add the infused honey to tea at the first sign of sniffling or discomfort in the body that indicates a cold or flu is taking hold. Honeysuckle should be avoided during pregnancy.
Floral Beverages
Flowers are often used in teas, flavored waters, cordials, and infusions, and to enhance the benefits of these beverages. A hot cup of tea does wonders to soothe the discomfort of being ill. Similarly, cold beverages are also soothing and refreshing on a hot summer day.
These are some of my favorite floral drinks for immune support:
Elderflower (Sambucus spp.): Elder is one of the most well known flowers for immune support. Herbalists commonly use elderberry syrup as a winter tonic to strengthen the immune system. However, you can also use elderflowers. Elderflowers are rich in bioflavonoids, antioxidants that support its antibacterial and antiviral actions. You can prepare elderflower as a hot tea, elderflower mead, champagne, and cordial.
You can make elderflower tea with fresh or dried flowers. For a dried flower tea, place 2 teaspoons of the flowers in a cup and cover with boiling water. Steep, covered, for 10 minutes, then strain. For a fresh flower tea, use twice as many flowers (remove stems).
Echinacea (Echinacea spp.): Echinacea makes a lovely tea and is very effective in fighting infections, especially those that affect the respiratory system. As an immunostimulant, it helps to stimulate white blood cells and you can use it at the onset of colds and flu. Continued use during illness lessens the duration of the illness. Rosemary Gladstar states that it is both preventative and curative when used this way. 3
Herbalists use the closed buds and open flowers as well as stems and roots to make tea. To make the tea, place 1 tablespoon of dried plant matter or 2 tablespoons of fresh plant matter in a cup and pour in 10 ounces of boiling water. Steep for 10 minutes. I use echinacea tea as an added immune support to using a tincture of the plant. Use sustainably or homegrown echinacea, as it is on the United Plant Savers At-Risk plants list. Avoid wildcrafted or foraged echinacea.
Roselle (Hibiscus sabdariffa): You can harvest roselle calyxes after the flower has bloomed and a seed pod has formed. To use them fresh, pick the pod when fully developed but still flexible. The deep ruby color is a clue to the rich antioxidant content — vitamin C. This makes roselle a perfect immune booster while it also helps hydration. To make hot tea, pour 8 ounces of boiling water over 1/4 cup of dried or fresh chopped calyxes and steep for 20 minutes.
For summers, agua de jamaica is the drink of choice. To start, make a concentrate. Steep 2 cups of dried or fresh flowers (deseeded) in 5 cups of just-boiled water for 20 minutes, then strain. You can store this concentrate in the fridge for a few days. To mix a glass of agua de jamaica, combine equal parts of water and concentrate. To mix all of the concentrate into a drink, add 5 more cups of chilled water. Sweeten as desired (I like using simple syrup). Enjoy as a drink, make ice cubes for lemonade, or even popsicles.
Flower Tinctures
The flowers I use for tincture medicine are what I consider my heavy lifters. Tinctures allow you to take a more concentrated amount of herb. You can also take them more frequently if required.
I use fresh plant material to make tinctures. My tinctures are simple; I fill a jar with the flowers and add enough 100-proof vodka to cover the plant material. I check the jar the next day, topping it off with more alcohol as the plant matter settles. You can keep the tincture in a cool, dark place for 6 weeks, and then strain, bottle, and label it.
You can use dried flowers in much the same way. However, use slightly less dried material. Dried flowers will absorb more liquid and therefore you’ll need more space in the jar to top off and cover the plant material.
When I want to work with flowers for immune support, here are my go-to tinctures:
Spilanthes (Acmella oleracea): I started working with spilanthes last year, and I will always have this tincture on hand. It has unusual cone-shaped flowers with a zingy taste that numbs the mouth when chewed on. This is strong immunostimulant medicine, stimulating the white blood cells to bring the body back into balance. I use this in combination with yarrow if I am definitely “coming down with something.”
It is also good to take a week prior to flying and a few more days after to fight any possible viruses or bacteria. If I am using it an immunostimulant before a trip, I will use a smaller dose of one dropperful, two times a day. When taking it to fight off an infection, I will use two droppersful, four times a day, but will also use yarrow tincture.
Yarrow (Achillea millefolium): Three years ago, I made my first tincture using the flowers of yarrow. It was also the first time I had grown it or actually seen it. Yarrow’s distinctive scent implies “clean and fortifying” to me. This also applies to its use for immune support. It is an excellent diaphoretic, causing the body to sweat and drawing out the toxins. In this way, yarrow speeds up recovery, but it also stimulates white blood cell production. When I use yarrow with spilanthes, I use it at the first signs of a cold or flu and take one to two droppersful about four times a day.
Calendula (Calendula officinalis): I consider calendula an immune-modulating herb. It has a milder effect on the immune system than yarrow and spilanthes, but it has strong actions on the lymphatic system. By improving lymphatic function, it supports the immune system in a gentle way. It is a draining herb, particularly helpful with sore swollen glands. Calendula is also antimicrobial, antibacterial, and antifungal.
If growing calendula for plant medicine, resina calendula has the highest resin content and will make the strongest medicine. The closed buds of calendula actually contain more resin than the open flowers; I use a combination of both in my herbal preparations.
- Kiva Rose Hardin, The Enchanter’s Green, http://enchantersgreen.com. ↩
- Rosemary Gladstar, Rosemary Gladstar’s Herbal Recipes for Vibrant Health (Storey, 2001). ↩
- Juliet Blankenspoor, “Introduction to Immune Stimulants, Immunomodulators, and Antimicrobials,” Chestnut School of Herbal Medicine, https://chestnutherbs.com/blog-herbs-for-the-immune-system/. ↩
Auburn
The trees were blazing with autumn; red and gold and auburn leaves littered the ground like a many-hued carpet that crackled and rustled as they hiked along.
— Ben Bova, Return to Mars, 1999
Prior to the 16th century, auburn would not have been an ideal word to describe an autumn color. It derives ultimately from the Latin word albus, meaning “white,” and originally designated a yellowish or brownish white color.
However, by the 16th century, the word’s meaning shifted to goldish and reddish shades of brown. It seems variant spellings of the word, such as abrune, abroun, and abrown, that resembled Middle English brun, meaning “brown,” brought on the color change.
Lurid
A rain of lurid leaves falls thro’ the air. / And lies in drifted heaps upon the / ground; And thro’ the hawthorn hedge with murmuring sound / Of sorrow keen, the wind bemoans the fair / Dead summer days.
— John Luther Brenizer, “An Autumn Idyl,” 1897
The ghastly history of lurid makes it a fitting adjective for dying pale-yellow leaves. It is from luridus, the Latin word for such a color, and in the 17th century, it was used to describe the pale yellowish color of diseased or bruised skin.
Bruises tend to have a contrast of light and dark color, and such interplay of color may have influenced the word’s sense referring to an eerie, red, fiery glow as seen through smoke or cloud.
The sun, shining through the smoke that drove up from the tops of the trees, seemed blood red, and threw an unfamiliar lurid light upon everything.
— H. G. Wells, The War of the Worlds, 1898
The unearthliness of things said to be lurid more than likely led to the word’s figurative use for things shocking and sensational, like lurid headlines or the lurid details of a murder.
Carnelian and Cornelian
Fall: An early snowfall dusts the carnelian leaves of a maple tree.
— Susan Reigler, Kentucky, 2001. a shimmering mass of cornelian leaves, dripping and moist with the rain.
— Agnes Newton Keith, The Land Below the Wind, 1939
Carnelian can be used to describe leaves having a reddish-orange or brownish-red color, like the colors often found in the quartz by that name.
Carnelian is an alteration of cornelian that is based on Latin carn-, meaning “flesh,” in reference to the flesh-red color that some perceive in the mineral. Cornelian itself is believed to derive from French cornele, the name for the cornel cherry, and so named because of its resemblance in color to the fruit.
