Using Herbs in Pregnancy
For gentle remedies during pregnancy, it is fine to use herbs in cooking or herbal teas. However, stronger preparations should only be prescribed by a qualifies herbalist.
- Ginger – Ginger tea or biscuits can ease the nausea of morning sickness. Sip small amounts of the tea throughout the day for best results. You can also add freshly grated ginger to a stir-fry to boost circulation. The root of ginger can help to alleviate morning sickness.
- Cabbage – Cabbage helps reduce water retention. Wrap the boiled, cooled leaves around ankles to ease swelling and cover swollen breasts with cool, cooked cabbage leaves to alleviate the pain. Cabbage leaves reduce the swelling caused by water retention.
- Raspberry Leaf – This herb is ideal when you’re preparing for birth. It softens tissues along with the birth canal to aid the delivery and strengthens contractions of the uterus, speeding up the birth. Warning – You can take raspberry leaf in the last eight weeks of pregnancy, but not before this, as it may trigger a miscarriage.
- Coriander – This common herb can prepare the mother’s body for labour, try eating three to four sprigs in a salad or make a tea from the seeds. Start taking coriander a few weeks before your due date.
- Cramp Bark – This herb acts as a muscle relaxant thanks to its antispasmodic and sedative properties. Taken as a decoction or tincture, it can help with painful contractions during labour. Warning – Do not take cramp bark during the actual pregnancy as it stimulates the uterus.
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