Juniper (Kleka)

The juniper plant is a small evergreen shrub or tree. The juniper is a slow-growing species and seed production begins when the plants are 7-10 years old. The berries are ripe when they turn black. Because of their long ripening period it is  possible to have berries at different stages of development on the same plant. The trees can live about 100-120 years.

The juniper is an important spice in many European cuisines. The berries are used to season pork, beef and sauerkraut dishes. Juniper berries should be crushed immediately before use. When chewed or squashed, they should smell like gin.

Juniper can strengthen a weak stomach, the immune system and improve digestion because of its detoxifying character. It also increases urine flow and destroys bacteria in the kidneys and bladder. It stimulates circulation and cleanses the blood. Where there is an insulin deficiency, juniper can produce usable insulin. It is also used in many masculine colognes and after shaves.

“Klekovača” is a unique Serbian spirit made with juniper berries. This is one of the ways to prepare this juniper drink:

Carefully rinse the fresh juniper berries. Leave them to dry in a dark place - on paper towel. You can also use dried juniper berries - just crush them first. Put 80 whole berries into a clean glass jar with tight-fitting lid and add 1 litre strong rakija. Steep for 14 days in a dark place at room temperature. Strain and filter your infusion into a clean glass bottle with tight-fitting lid. Store for at least one month in a dark place at room temperature away from heat and direct sunlight. From time to time you may need to filter your drink to remove any sediments. If your infusion is too overwhelming you can just dilute it with more rakija. Allow to settle for a couple of days or more before serving. If your infusion is too weak-flavoured you can enhance the flavours by adding a little honey. Use one tablespoon honey per liter and shake it. Leave it for a couple of days to settle. If your are still not satisfied it might help if you store a bit longer. You can also try to add a little sherry. If your are still not satisfied don't throw it away, someone will like it. Traditionally, klekovača is sipped in a chilled glass.

WARNING: Juniper berries are harmless to healthy people. People with kidney problems or pregnant women should use caution.

Gentian (Lincura)

The gentian is originated from the mountain areas of Europe. It is considered to be one of the most bitter tasting plants ever found, and as such it is used in modern herbal medicine as a digestion stimulator. The plants are cultivated here and abroad. Every bitters formula in Europe includes gentian. The medicinal use of this plant lies in its roots. It increases appetite and also may be used as a mild laxative. There are no known side effects but too much may result in nausea.

The plant flowers from June to August. You pull out the whole plant, cut off the roots then  return the top portion of the stem back so that the plant will continue to live. The root is now  washed with cold water, cut and dried quickly in the sun or in dryers. To dry the root quickly, cut it open lengthwise.There is a law that prohibits the harvesting for commercial use. Growing yellow gentian, however, can be profitable.

This  plant can live for  up to 50 years of age. The root is very long and  thick. It is  brown to dark brown on the outside and yellow inside. The stalk is round and hollow inside. The fresh root has an unpleasant odor but aromatic scent with the dried root. The flowers are a light yellow. The plants usually grows in groups among the bushes and on the mountain pastures and meadows.  Gentian from Zlatibor is known as one of the best in the world.

Dried roots are used to produce a bitter tea. Unfortunately, only a small part of gentian root collected is spent for the development of medicinal preparations. It is mostly used to produce alcoholic beverages. For making brandy use Gentian in small quantities. It takes 30 g of fermented gentian root which must first be cut into thin slices and then cover with 1 liter of grape brandy. Tightly close and leave for a week. Drain brandy and leave to stand in a clean bottle, in a dark place until ready to use.

Saffron (Šafran) - the most expensive spice in the world

Every spring, even before the grass becomes green, on the meadows of Zlatibor mountain you can see thousands of delicate flowers of saffron. The saffron crocus is a small purple colored flower, about 20 cm (around 8") tall. The flowers will have three short yellow-orange stigmas and three longer red stigmas that are about 3-4 cm long (a little over an inch). These deep red threads are to become the precious saffron spice. In the Western tradition, saffron is dedicated to the cult of Saint Valentine, the patron of love and lovers. The plant flowers at a time when the saint is celebrated.

In earlier times, in Eastern countries harbored a special kind of cultivated saffron used to paint expensive items (frescoes, Persian carpets and fine porcelain). One kilogram of saffron can color yellow three million liters of water. In order to produce one kilogram of dried saffron you need 150,000 flowers. For that you would need 2000 m2 field area to harvest. The price is very high and can reach up to 7,500 euros per kilogram. Saffron is picked by hand and it is the most expensive spice in the world. Highly valued as a drug and aphrodisiac, saffron’s flavor has been used as an ingredient in wine, rice, curries and stews for years. It is a spice that has roots as old as human civilization.

You need to know how to best release the flavor and aroma of saffron in cooking and baking. Saffron can be used in two forms, threads and powder, and each behave very differently. Saffron needs heat to bring out the exclusive aroma. Very small quantities are needed in cooking. One teaspoon of saffron thread (about 0.5 grams) will dissolve in a few tablespoons of hot water in about 30 minutes. This is one method that will bring forth the exquisite saffron flavor and color to add to your dishes. Remember to always soak saffron threads before adding it to a recipe. You can also switch to saffron powder. You will use less saffron and you won't have to soak the powder before adding it to your recipe. The chemicals in saffron are already activated in powdered saffron because the threads containing them has been crushed.

Saffron has many uses. Many people do not know that saffron has health benefits as well. It is used to treat things such as upset stomach, kidney stones, depression, menstrual cramps and arthritis. Saffron is safe for most people and they experience no side effects.

WARNINGS about saffron:
Saffron could be mistaken for a similar but dangerously poisonous Colchicum autumnale, which  blooms in late autumn. Because these plants grows at different times it makes it easier not to get them mixed up.
Too much saffron can be lethal. Consuming 7-8 grams of saffron is enough to kill you. Most recipes require only one gram which is perfectly safe.
Beware of fake saffron too. Fake powder is not uncommon. Turmeric, paprika and annatto are sometimes used to make the fake saffron powder. Some merchants may coat the saffron threads with a thin layer of honey or oil which increases the weight and consequently the price.

Daphne blagayana (Jeremičak) is NOT a home remedy!

Daphne blagayana is a typical Balkan species of plants. It grows in all the Republics of former Yugoslavia, Romania, Bulgaria and Albania. It usually grows on the sunny wooded slopes in the rare black pine forests in the months of April and May, and reaches 1600 m above sea level. Daphne blagayana is a rare and endangered plant species. It grows up to 1 foot high (rarely higher than two feet). The leaves are evergreen, leathery, undivided and smooth-edged. They are spirally arranged. At the tips of the shoots are inflorescences of pale yellow blossoms.

The smaller species are used only as rock garden plants because the daphne blagayana is NOT a home remedy! The bark and fruits contain very toxic substances. The fruit is by no means edible as they cause heartburn, nausea and vomiting. The stems and bark contain a toxic chemicals  that when in contact with skin can cause blistering and severe skin allergies. Let the daphne blagayana grow where  nature intended. This plant is very rare and should be left undisturbed.

Yarrow (Hajdučka trava)

Yarrow is a plant that grows about 2 - 3 feet tall. The whole plant has a very pleasant fragrance with many small leaves. The flowers are grouped in bloom on the stem. This plant grows everywhere, like a wild plant, from June to August. It should be harvested when the plant is in full bloom, and on sunny days. Only the upper parts of the plant are used so you should not cut off more than a few inches from the top flower. You dry them by tying them in bunches of three or four stems and hang upside down in an airy place, away from direct sunlight. When they are thoroughly dry, remove the flower clusters carefully and discard the rest of the plant. The plant is ready for use after two or three days. You know it is well dried when it can be crumbled with your fingers and it is not sticky. When it is perfectly dry it may be stored in dark glass jars with tight-fitting tops, jute bags or in cardboard boxes, away from light for up to 18 months.

The tea can be made from both fresh and dried plants. The bitter taste can be masked with sweeter herbs and a bit of honey. It is used as a tea to enhance appetite, to normalize the metabolism and helps with gastric discomfort.
Externally it is used for washing, baths and compresses. Yarrow makes an excellent skin wash because its astringency makes it particularly beneficial to oily complexions. Pour 2 cups of boiling water over about 1 cup of crumbled dried flowering yarrow tops, cool, and strain. Pat on the skin. This wash soothes chapping and minor irritations. When a person has  nerve problems it is recommended  washing the whole body with cool tea in the morning and evening.

It is also useful for excessive bleeding and fresh leaves can be used as a poultice to stop bleeding.  To cleanse wounds and control bleeding, you can soak a cloth in a  strong yarrow infusion and apply it to the affected area. Not only will yarrow speed blood clotting, it also helps relieve pain, disinfects wounds, promotes tissue repair, and reduces inflammation.
The fresh Yarrow spit poultice is extremely effective to relieve the pain and swelling which usually comes from bee, wasp, and hornet stings. The spit-Yarrow mass is applied directly to the stung area.
You can chew the fresh root for temporary relief of dental pain.
When consumed hot, yarrow is a superb medication that helps in getting relief from fevers and contagions due to colds, flu, coughs and sore throats.
An infusion of yarrow flowers can be prepared by steeping the flowers into boiling water for some time. If taken internally, the infusion is useful for upper respiratory phlegm. It may also be useful to heal eczema when applied externally as a wash.
Fresh yarrow flowers may be added to boiling water and the aroma inhaled to cure hay fever and mild asthma.
When using yarrow it should be noted that it may cause an allergic reaction in sensitive people. These  people should use only the young, yet flowered plants, and drinking tea only in small quantities.

Honey and Cinnamon

Used separately, both honey and Cinnamon have excellent healing properties. But their combination is even better: for ages, cinnamon-honey mixture had been considered as an elixir of health and immortality.  According to the ancient beliefs, it could resolve a myriad of health issues (including restoration of the lost vision and revival of the dead). Both oriental and ayurvedic medicine appreciated this simple combination as well.
Science, on the other hand, has also something to say on the issue of this natural remedy. Studies and researches conducted and performed worldwide (including Japan, United States and Australia) agree on the high degree of efficiency of the cinnamon-honey combination in cases of low immunity. This natural remedy has proven to have a beneficial effect on the entire body, making it stronger and more resistant to illnesses.
Below you will find some of the health benefits of this natural combination. Be persistent, long-term use of these teas (3-5 months), can improve the state of your body, and even beat the disease.
Immune system booster
Honey and cinnamon used on a regular basis can significantly strengthen our immunity and successfully protect our body against various viruses and bacteria.
Anti - aging remedy 
Take one tablespoon of cinnamon and four tablespoons of honey, steep it in one cup of boiled water, and drink it four times a day. Enjoy the benefits of cinnamon-honey tea on a daily basis, and remain vital and healthy. According to ancient Himalaya tribe called Hunza, this tea slows down the aging process.
Bone cancer treatment
Take one tablespoon of honey mixed with a teaspoon of cinnamon three times a day for one month. Researches conducted in Japan suggest that a mixture of honey and cinnamon can help in treatment of this difficult disease.
Help with arthritis
Add one teaspoon of cinnamon and two tablespoons of honey into one cup of hot water and mix it well. Take one cup in the morning and one before going to bed. Long-term consumption is said to cure even the chronic arthritis.
Hair loss treatment
Heat olive oil and add one tablespoon of honey and one teaspoon of cinnamon. Rub the mixture into your scalp and leave it for fifteen minutes. It strengthens the hair root and prevents further hair loss.
Help with digestion
Taking two tablespoons of cinnamon-honey mixture after meals can really enhance digestion.
Note:
Honey should not be given to infants under the age of 12 months. While consumption of honey is generally safe for adults, cinnamon, on the other hand, could cause allergic reactions. Bear that in mind before using this remedy.
We gratefully acknowledge this contribution from Borivoje Jurisic

Thyme (Majkina dušica) used for tea, oil, tincture and herbal bath

Thyme tea: Mix equal parts of finely powdered peppermint leaf and thyme leaf and blossoms. Put a tablespoon of this mixture (a small amount has no effect) in a bowl and pour 2 dl of boiling water. Leave covered for 2 hours, strain and drink slowly in small sips. It is best to drink fresh tea, and prepare it several times a day in this manner. Don’t add sugar. This simple tea is very tasty and  fragrant and has a very wide range of positive action. It will make you feel healthy, alert and your whole body will have a pleasant smell. Uses for the thyme tea include an old home remedy for respiratory passages, which uses the plantain. Make a tea using equal amounts of thyme and plantain, with the juice of a half of a lemon and some sugar. This natural remedy is good for bronchial asthma, whooping cough and phlegm in the lungs. This tea should be used four or five times a day.

Thyme tincture: Fill a bottle loosely with herbs which were picked in the midday. Add in some rakija (serbian home made alcohol) and then placed in the sun for fourteen days.
Uses for the tincture include the strengthening of limbs of children who are weak, especially those suffering from Multiple Sclerosis. The thyme had a bigger antibacterial effect than benzoyl peroxide (a common acne treatment). Furthermore, thyme does not have the skin irritation and burning side-effects experienced with benzoyl peroxide.

Thyme herbal bath: Place 200 grams of thyme in a bath or add 3 – 5 drops of essential oil of thyme to bath water.
This bath may be helpful to boost the immune system and to lift one’s spirits.

Thyme oil: fill a glass bottle half way up with thyme leaves and then fill the rest of the bottle with olive oil. Place in the sun for 14 days and then strain the oil. Discard the leaves and place the oil in a dark cabinet.
Uses for the thyme oil are many. The oil is used to help with memory and concentration. It is used also for brain fog, migraines, lung ailments and bronchitis, as a cough syrup and to remove mucous from the lungs.

Thyme (Majkina dušica) Garden and Storage

Planting your own thyme garden can be a rewarding and useful endeavour. Thyme needs heat and sun to thrive; therefore indoor planting is recommended in cold weather regions. Growing thyme from seed is challenging, but it's very simple to start new plants by root division - dividing an existing clump into multiple clumps - either in fall or spring.
Choose a sunny spot to start the garden or for the pot. Thyme needs heat and sun to grow. If planting indoors, place in the sunniest or westward facing window. Prepare the potting soil as a loose, fast-draining soil with a pH level around 6.0. Plant thyme plants or seedlings in rows or clumps about 6 to 8 inches apart. Do not overcrowd or they will not grow to their full size. Mulch the thyme beds or pots right away if planting outdoors in the fall. Use pine needle mulch. When spring arrives, remove the mulch and prune back any and all upper stems. Water the plant only during extremely dry conditions or when the soil appears dry. Thyme is a hardy plant and thrives on little care. Harvest the thyme just before the flowers bloom.

The fresh thyme is the best and should always be chosen over the dried for its superiority in flavour. The leaves should be green gray in collor. The thyme leaves should be free of blemishes and yellowing. If we don’t plant our own thyme - to keep fresh herbs the longest (about a week), place them in a lightly sprayed paper towel. Then seal them in a plastic Ziploc bag and store in the refrigerator. It is very important to remove the air from the Ziploc bag before closing, to preserve the freshness of the herbs. It can also be frozen on a baking sheet and then stored in zipper baggies in the freezer for up to six months.
In its dried form, thyme will keep for about six months in an airtight glass container in a cool, dry place. Thyme retains much of its flavour when dried. When substituting dry for fresh, use one-third as much dried thyme as you would use fresh. So if a recipe calls for 1 tablespoon of fresh thyme leaves, you'd use 1 teaspoon of dried thyme. Dried thyme can be also used to protect linens from insects.

Thyme (Majkina dušica) as a Seasoning

Thyme is a fragrant, small-leafed, woody-stemmed culinary herb. It grows 4 to 8 inches tall, and has a woody, hard stem with leaves 1/8-inch long and 1/16-inch wide. It pairs well with lamb, poultry and tomatoes, and is often used in soups, stews, stocks and sauces. Thyme can be used as a seasoning in numerous dishes that showcase its fragrance and pungent taste. Other herbs with which thyme can be successfully combined include rosemary, marjoram, parsley, oregano and bay leaf. While there many varieties of thyme, the two types that are mainly used in cooking are common thyme and lemon thyme. Both have sweet, mildly pungent flavors and are highly aromatic. Lemon thyme has slightly more of a citrus flavor.

Whole sprigs of fresh thyme may be used when roasting meats and poultry or vegetables, but because of their tough, woody stems, the sprigs should be removed before serving. The tiny leaves are easily removed from the stems by pulling the stems through your fingers from top to bottom, against the direction of the stems. Six average sprigs will yield about a tablespoon of leaves. If just the leaves are used, they can be given a quick chop or simply added to the recipe whole. The leaves may also be lightly crushed before adding them, which releases the volatile, flavorful oils.

When you cook with fresh thyme you want to cut the herbs early in the day and put them in water to keep them fresh before adding them to meat or vegetable dishes. As with most delicate herbs, add them to the food at the end of the cooking. This is so they keep their delicate flavors in tact. Thyme should not be used by pregnant women and it will increase blood pressure, so use with caution. Experiment with thyme in savory and sweet recipes. It is commonly used in meat stews, but modern chefs are using thyme is drinks and desserts.

Thyme (Majkina dušica) as a Home Remedy

Thyme is a Mediterranean native of the mint family, it is one of the most widely used herbs. There is believed to be about 100 species of thyme. All thymes are wonderfully aromatic. Thyme is a delicate herb which is both pungent and hot with a penetrating fragrance. It is a good overall herb to keep in the kitchen. It is also an awesome herb that helps with healing numerous ailments. Essential oil of thyme has been used effectively as a bactericide, antiseptic, antimicrobial, astringent, antispasmodic, antitoxic, diuretic, antifungal, insecticide, tonic, and as an immune stimulant.

Thyme helps in the delivery process and prevents miscarriages; in fact, it cleanses all the organs of the body. It is known to increase the flow of urine and to help in menstruation. Thyme may help women with PMS symptoms also. Thyme cures styes and aids pink eye. It cleans scrapes and cuts immediately with its antiseptic and disinfectant properties. Thyme is a common remedy for stomach ailments, lung congestion, coughing ailments and overall flu conditions. Thyme is used for sprains, rheumatism, muscular atrophy, stroke, multiple sclerosis and paralysis. He who drinks a cup of thyme tea instead of coffee in the morning will soon feel the beneficial effect: enlivened spirits, great comfort in the stomach, no coughing in the morning and an overall well-being.

Thyme is one of the key plants of Serbian traditional medicine. This plant has deserved respect for centuries. With the  proper harvesting, drying, storage and preparation, it allows us to use all of its healing properties. Only the upper half of the plants are used, so it is necessary to use a strong pair of scissors to cut off the stem about two or three centimetres above the first leaf. They should be piled lightly making sure not to to compress them, and place them in a the woven basket. Do not put them in plastic bags. On one trip a the family may gather a sufficient amount for the whole year. Plants should be dried in the thin layer and in an area where there is good air flow. Only the leaves and flowers should be used. Place them in layers with waxed paper and stored in bags.

Thyme is an ingredient used in many cures for various diseases. It contains no toxic ingredients and can be drank in unlimited quantities. Thyme is excreted through the lungs and the skin. If used for an extended time, alone or mixed with a gentle mint, gives fresh breath and a pleasant smell of the whole body. The main components of thyme has an antiseptic and stops the development of some pathogenic germs. There is a long list of ailments which, in the initial and milder form, thyme can significantly remedy. If the condition is more advanced, tea from this plant could follow the treatment prescribed by a doctor. In Serbia there are about sixty species, which differ in shapes and sizes.