Herb of the Day – Cinnamon

Herb of the Day

Cinnamon

(Cinnamomum zeylanicum) Bark

Add cinnamon to remedies for acute symptoms, as this herb is a

stimulant to other herbs and the body, enabling herbal remedies to

work faster. It is also a blood purifier, an infection preventive, and a

digestive aid. Cinnamon is used as a mouthwash, and is good for upset

stomach.

For a cold medication simmer sticks with cloves for 3 min, add 2 tsp lemon juice, 2 tsp honey, 2 tbsp whiskey. Cinnamon is also good for yeast infection and athlete’s foot. A 2% solution will kill both of these conditions. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot. Cinnamon reduces cancer causing tendencies of many food additives.

Do not ingest cinnamon oil.

Magickal uses: The ancient Hebrews used cinnamon oil as part of a holy anointing oil. The Egyptians also used the oil during the mummification process. The Romans wove the leaves into wreaths, which were used to decorate the temples. Burned in incense, cinnamon will promote high spirituality. It is also used to stimulate the passions of the male. It should also be burned in incenses used for healing. The essential oil is used for protection.

Properties: Warming stimulant, carminative, antispasmodic, antiseptic, anti-viral, alterative, analgesic, antibacterial, antifungal, antiseptic, anti-rheumatic, aromatic, astringent, demulcent, diaphoretic, digestive, diuretic, expectorant, germicide, hemostatic, stimulant, stomachic

Growth: Cinnamon is native to Sri Lanka, growing in tropical forest and being extensively cultivated throughout the tropical regions of the world.

ALL PURPOSE CANDLE ANOINTING OIL

ALL PURPOSE CANDLE ANOINTING OIL

–1 cup rose petals 1 cup violets 1 cup water 1 cup olive oil 1 tbsp clove oil
–2 teaspoons powdered cinnamon 1 tablespoon powdered myrrh 1/4 cup wild fennel seeds
Gather rose petals and violets at sunrise. Place them in a clean ceramic crock.
Cover with water (fresh rain water, preferably) and let crock sit in a sunny location for
three days until an oily film (the essential oil of the flowers) is seen floating on top of the water.
Remove oil from water by carefully absorbing it into a small cotton ball.
Squeeze out oil into a clean, long-necked glass bottle. Add olive and clove oils, and swirl
gently in a clockwise direction to slowly agitate oils. Next, add cinnamon, myrrh, and fennel seeds.
Seal bottle tightly and store it in a dark, cool place.
After four weeks, strain through cheesecloth and use to anoint candles.