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Bear's Leek (Allium urslnum)
Smokh   In our blessed mountain-country, Bear's Leek, a valuable blood cleansing herb, grows wild in great quantities. It has the taste of strong chives, looks like the leaves of the dogrose, but is immediately recognizable by its taste. It begins to appear in shady, fertile places as early as March; under trees, near hedges and at the edge of woods, etc. from the valleys below, far up into the high Alps. Bear's Leek is cut up like chives and added to soups in great quantities. Many people prepare and eat it as they would a salad. It cleanses the entire body, eliminates hardened substances, makes the blood healthy, and eliminates and kills all poisonous matter. In June the herb dies and soon disappears.
Children and careless people ought never to gather Bear's Leek, as they might easily bring back the poisonous and deadly meadow-saffron (zitilosa). The taste of Bear's Leek is the safest test for people unacquainted with herbs, as this plant has a garlic like taste which is not the case with meadow-saffron.
Those who are always ailing, persons afflicted with herpetic eruptions, pallid people, and those suffering from rheumatism ought to treasure Bear's Leek as they would gold; chives, garlic and onions have the same beneficial results. The Jews undoubtedly owe the hardihood and endurance of their race in part to their 4000 year old habit of eating garlic. The well-known and celebrated Victor's garlic (the Swiss name is: Allermannsharnisch) is a species of Leek and has healing qualities.
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