Tag Archives: natural remedies

Natural Healing — Ocote

Photo credit: Daderot

When many people think about Mexico, pine trees are not in their concept of native plants. However, believe it or not, Mexico has the highest number of native pine species globally, between 43 to 51 species

Many of these species are used in traditional herbalism in Mexico. In fact, the resin from ocote (Pinus montezumae), called oxitl, was given to humans by Tzapotlatena, the goddess of medicine herself. According to Bernardino de Sahagún, this resin was used in remedies for fever and cracked skin. The name ocote comes from the Nahuatl ocotl. Ocotzotl, the resin or turpentine from the pine, is known as trementina. Another indigenous remedy was cuauh ocotl, a tea made from the needles for respiratory illnesses.

Trementina de ocote is prescribed for nail fungus and as an anti-lice repellent. It is also combined with alcanfor (Cinnamomum camphora) or gobernadora (Larrea tridentata) for a rheumatism liniment. Trementina is antiseptic, diuretic, rubefacient, and anti-parasitic.

In the state of Puebla, ocote is used to alleviate cold symptoms, and in Tlaxcala, it is prescribed as a remedy for bronchitis. It is also used in wound healing. It is considered a “hot” plant and is often used for “cold” illnesses through steam baths and infusions

Ocote is a hard pine and is used in construction. The resin is so flammable that cut branches will burn like torches. A vanillin flavoring can be obtained from the resin and pulpwood. Like other pine species, the seeds of the Pinus montezumae are edible but small. 

Té de Ocote for Congestion

  • 1 ocote branch with needles about 6 inches long (Pinus montezumae)

Boil the branch in 1 liter of water for five minutes. Strain and sweeten with miel (honey) if desired. Drink one cup a day to help with respiration.

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Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.

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Unlocking the Power of Herbal Resources with the Herbs & Essential Oils Bundle from Ultimate Bundles

Herbs have always held a special place in my heart. The way they effortlessly infuse flavors into my culinary creations, their ability to soothe and heal, and their enchanting aromas that transport me to a serene state of mind – herbs truly are nature’s gift to us. 

And, of course, I want to share that inner herb song of mine with EVERYONE! So I would be remiss if I didn’t share the Herbs & Essential Oils Bundle from Ultimate Bundles. 

With 18 valuable resources worth $313.40, this bundle is a gateway to understanding and harnessing the power of herbs in our everyday lives. From eBooks to eCourses and printable planners, each resource is carefully curated to provide an immersive herbal experience.

  • 20 Medicinal Herbs for your Culinary Garden by Carol Little R.H. (eBook) $19.99
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  • EO Starter by Dr. Z (eCourse) $47.00
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  • First Aid Essential Oils For Mothers and Children by Kim Morrison (eBook) $12.98
  • Growing Herbs: Expanded Guide by Jason Matyas (eBook) $15.00
  • Harvest to Kitchen Herbs by Jill McSheehy (Printable) $29.00
  • Herb Gardening Guide and Journal by Tracy Lynn (Printable) $14.00
  • Herbal Remedies You Can Forage from Your Backyard by Susannah Shmurak (eBook) $5.99
  • How to Grow Herbs Inside All Winter by Mary St. Dennis (eBook) $17.00
  • Lavender Apothecary Herb Planner by Lexi Roark (Printable) $9.99
  • Online Nature Camp: Herbalism for Kids by Herbal Academy (eCourse) $29.00
  • Permaculture Herbs Guide by Mindy Wood (Printable) $17.00
  • The Apothecary Planner by Kristi Stone (Printable) $27.00
  • The Essential Oil Quest Board Game by Dana | The Art Kit (Printable) $15.00
  • The Ultimate Garlic Grower’s Guide: Everything you need to know about growing and using garlic at home by Anna Sakawsky (eBook) $10.00
  • Wander in the Woods to Wellness: Nature Mindfulness Activities to Recharge and Renew by Kristen Mastel (eBook) $12.99

And the bonuses are amazing!

BONUSES (4 Bonus Offers worth $422.00)

  • Introduction to Herbalism course from Birth Arts International worth $350
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  • Factory Second Self-Watering Seed Pot from Orta Kitchen Garden worth $25.00

The Bundle is only available from June 19 to June 23, so don’t wait too long!

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Natural Healing — Chia

Photo credit: Dick Culbert

Before the conquest, chia (Salvia hispanica/Salvia columbariae) was one of Mexico’s basic food sources along with maíz (Zea mays), frijol (Phaseolus vulgaris), and huaútli (Amaranthus). Bernardino de Sahagún recorded in the Historia general de las cosas de Nueva España detaled the production, comercialization, and uses of chia.

Chia was so important to the Aztecs that there are words for the process of making oil from chia (chiamachiua), one who makes the oil (chiamachiuhqui), the process of polishing something with chia oil (chiamauia), one who sells chia oil (chiamanamacac), the process of extracting oil from chia seeds (chiamapatzca), one who extracts oil from chia seeds (chiamapatzcac), chia oil (chiamatl), to become stained with chia oil (chiaua), to describe something greasy (chiauacayo) or oily (chiauac), a marzipan-like paste made from chia seeds (chiancaca), and a place where chia seeds are found (Chiapan modern-day Chiapas). 

The seed was known as chiyantli, chien, chian, chia, or chiantli. A sprig of chia was centzontecomatl. As a verb chiya or chia meant to wait for, in reference to the tedious process of extracting oil from the seeds. Chianzotzolatoli was a drink prepared with toasted maíz and chia.

Pinolatl is a beverage made from maíz and toasted chia seeds. Pinolli was ground chia (or maíz) seeds made into flour now known as pinole. The Purépecha make small tamales made from pinole which are placed on the Día de Muertos alters each year. 

Chia was associated with the diety Chicomecóatl, the feminine aspect of Centéotl. Both were deities of fertility and abundance. Corn, beans, and chia were included in the offerings made during their celebratory months. 

Medicinally, the seeds, roots, leaves, and flowers were used by indigenous groups for skin infections, gastrointestinal ailments, fever, respiratory issues, urinary tract infections, eye diseases, and disorders of the nervous system.

Raw or toasted, chia is added to beverages, soups, oatmeal, yogurt, and salads regularly in Mexico. When the seeds are soaked, they release mucilage which is a gelatin-like liquid.

Chia contains polyunsaturated fatty acids, omega-3, omega-6, dietary fiber, protein, and phytochemicals (compounds found in plants that benefit human health). Regular ingestion has shown to be useful in the treatment of obesity, hypertension, diabetes, cancer, and cardiovascular diseases. It has antioxidant, hypotensive, hypoglycemic, immunostimulatory, and antimicrobial activities. Salvia columbariae has compounds scientists believe can be used to treat strokes due to its anti-blood clotting properties. Chia is also antiatherosclerotic, neuroprotective, hepatoprotective, antidepressant, antianxiety, analgesic, laxative, and anti-inflammatory

Conjunctivitis is treated by placing a single seed in the eye. The mucilaginous substance that forms allows the eye to be wiped clean. Raw seeds are chewed as a digestive aid. For a fever, a drink made from limones (Citrus aurantiifolia), sweeted with miel (honey), and chia seeds is prescribed.

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Interested in natural remedies? Uncover herbal remedies from traditional Mexican sources for healing and wellness in the Exploring Traditional Herbal Remedies in Mexico series.

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Filed under Health, Mexican Food and Drink, Native fauna and flora, Natural Healing