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Rutabaga ( Swede) Cough Medicine - For Coughs,colds & Flu
No medical claims are being made and this is not a subsitute for medical advise- please seek your doctors advise if you find yourself needing medical attention.
This is thread is about about old wise ways. Homemade cough syrup we made before doctors and medications were readily available. My own personal preference- is to use what mother nature gave us. I rarley take any manufactored drugs as I have allergies to most of them and the reaction in my body just isn't worth it.
When I need medical assistance. I still go to our family doctor- he tells me what's wrong and then asks me, do I know yet what herbs- I will be taking to cure it? If you find a doctor that will work with you like this-he's a keeper!
Rutabaga as it's called in the US and in the UK Swede
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the Drosophila gene, see Rutabaga (gene).
For similar vegetables also called "turnip", see Turnip (disambiguation).
Swede, (Yellow) turnip, Rutabaga
The rutabaga, swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable.
My great grandmother used it to as a cure all and a tonic. At the first sign of a cough or a sniffle- she'd make some up and we'd start taking it. They say she even cured whooping cough with it. I used it when my boys were little. I didn't want to be giving them too many anti-biotics. Now, we still use it as and when needed.
How To Make The Medicine
You will need a medium sized pan, a colinder, a large swede, 8-10 ounzes of original raw cane brown sugar, a jar
Get a large swede peel it and slice into vertical layers about 1/2 to 3/4 inch thick
Place the colinder over the pan.
Place a layer of swede in the bottom
Cover the swede with a large tablespoon of raw cane sugar
and so on- built it up one layer of swede the other payer of the raw cane sugar
Becareful as you stack it up- as it might want to tip over a little
Onced stacked up -cover and let it steep for 12 hours.
12 hours later- you'll find the juices and and the sugar have made a syrup. Pour this into a clean jar. Dosage for all - a medium sized spoon 3 or 4 times a day.
Other ways to eat swedes.
Finns cook swede in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserol ("lanttulaatikko"), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Finns use swede in most dishes that call for any root vegetable.
Swedes and Norwegians cook swede with potatoes and carrots and mash them with butter and cream or milk to create a puree called "rotmos" (root mash) and "kålrot/kålrabistappe" in Swedish and Norwegian, respectively. Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Wales, a similar dish produced using just potatoes and swede is known as "potch".
In Scotland, swede and potatoes are boiled and mashed separately to produce "tatties and neeps" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In Yorkshire and Lincolnshire, swedes are often mashed together with carrots as part of the traditional Sunday roast.
In Canada rutabagas are used as filler in foods such as mincemeat and Christmas cake, or as a side dish with Sunday dinner in Atlantic Canada. In the US rutabagas are mostly eaten as part of stews or casseroles, served mashed with carrots, or baked in a pasty.
Halloween
Prior to pumpkins being readily available in the UK and Ireland (a relatively recent development), swedes were hollowed out and carved with faces to make lanterns for Halloween. Often called "jack o'lanterns", or "tumshie lanterns" in Scotland, they were the ancient symbol of a damned soul.
This is thread is about about old wise ways. Homemade cough syrup we made before doctors and medications were readily available. My own personal preference- is to use what mother nature gave us. I rarley take any manufactored drugs as I have allergies to most of them and the reaction in my body just isn't worth it.
When I need medical assistance. I still go to our family doctor- he tells me what's wrong and then asks me, do I know yet what herbs- I will be taking to cure it? If you find a doctor that will work with you like this-he's a keeper!
Rutabaga as it's called in the US and in the UK Swede
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For the Drosophila gene, see Rutabaga (gene).
For similar vegetables also called "turnip", see Turnip (disambiguation).
Swede, (Yellow) turnip, Rutabaga
The rutabaga, swede (from Swedish turnip), or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable.
My great grandmother used it to as a cure all and a tonic. At the first sign of a cough or a sniffle- she'd make some up and we'd start taking it. They say she even cured whooping cough with it. I used it when my boys were little. I didn't want to be giving them too many anti-biotics. Now, we still use it as and when needed.
How To Make The Medicine
You will need a medium sized pan, a colinder, a large swede, 8-10 ounzes of original raw cane brown sugar, a jar
Get a large swede peel it and slice into vertical layers about 1/2 to 3/4 inch thick
Place the colinder over the pan.
Place a layer of swede in the bottom
Cover the swede with a large tablespoon of raw cane sugar
and so on- built it up one layer of swede the other payer of the raw cane sugar
Becareful as you stack it up- as it might want to tip over a little
Onced stacked up -cover and let it steep for 12 hours.
12 hours later- you'll find the juices and and the sugar have made a syrup. Pour this into a clean jar. Dosage for all - a medium sized spoon 3 or 4 times a day.
Other ways to eat swedes.
Finns cook swede in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish Swede casserol ("lanttulaatikko"), as a major flavor enhancer in soups, uncooked and thinly julienned as a side dish or in a salad, baked, or boiled. Finns use swede in most dishes that call for any root vegetable.
Swedes and Norwegians cook swede with potatoes and carrots and mash them with butter and cream or milk to create a puree called "rotmos" (root mash) and "kålrot/kålrabistappe" in Swedish and Norwegian, respectively. Onion is occasionally added. In Norway, kålrabistappe is an obligatory accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Wales, a similar dish produced using just potatoes and swede is known as "potch".
In Scotland, swede and potatoes are boiled and mashed separately to produce "tatties and neeps" ("tatties" being the Scots word for potatoes), traditionally served with the Scottish national dish of haggis as the main course of a Burns supper. Neeps may also be mashed with potatoes to make clapshot. Regional variations include the addition of onions to clapshot in Orkney. Neeps are also extensively used in soups and stews. In Yorkshire and Lincolnshire, swedes are often mashed together with carrots as part of the traditional Sunday roast.
In Canada rutabagas are used as filler in foods such as mincemeat and Christmas cake, or as a side dish with Sunday dinner in Atlantic Canada. In the US rutabagas are mostly eaten as part of stews or casseroles, served mashed with carrots, or baked in a pasty.
Halloween
Prior to pumpkins being readily available in the UK and Ireland (a relatively recent development), swedes were hollowed out and carved with faces to make lanterns for Halloween. Often called "jack o'lanterns", or "tumshie lanterns" in Scotland, they were the ancient symbol of a damned soul.
Tags: medicine, root, swede, vegetables.
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