A
poultice is a herb or mix of herbs that are directly
applied to the skin. It should be kept warm either
with a hot water bottle or by replacing with a fresh
hot one. Don't rewarm an old one. Some poultices (those
for bites, stings or wounds) don't need to be kept
warm.
Choose the
herb/s and bruise and crush the plant into a pulp
if using fresh plants, and then heat by adding hot
water, herbal tea. If using dried herbs, powder in
a blender and then add the same fluids to form a thick
paste. Put this on the skin and then cover straight
away with some gauze and then tie or tape in place.
Leave on for 20 minutes or for several hours or overnight,
replacing with a fresh poultice if necessary, until
problem is healed.
Poultices
are great for inflammations, bites, stings, skin eruptions,
pain, infections, pus and wounds, to draw a boil or
an ulcer and to heal the skin.
Cabbage
- this is very detoxifying and stimulating to the
blood circulation. If placed over the liver, it will
break up any congestion and detoxify however when
first applying to the liver only do a short session
of 10 minutes as any longer, its affects could be
too strong, and then you can slowly build up the time
on further applications. Placed over the breasts,
it is great for mastitiis, and over the abdomen is
good for congestion in the reproductive organs. Clean
6-10 whole cabbage leaves and lightly steam. Place
one by one, over the affected area by overlapping
each leaf, then cover with a towel and a hot water
bottle. Leave for 20 minutes. Repeat as needed.
Potato:
This is great for drawing out toxins and fluids wherever
it is placed. Use raw, grated potato.
Comfrey:
For relieving pain, reducing swelling in joints, for
sprains, and strains. Comfrey is also known as knit-bone
for in earlier times, it was used to heal broken bones
before plaister of paris was used. It is such a fabulous
wound healer that it should never be used on a wound
with a slight possibility of infection, as it will
heal the wound over the infection -a very powerful
healing herb.
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