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~ Herbal Medicine with Susun Weed ~

FEB 2003 ~ Volume 3 Number 2

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What's Inside Weed Wanderings this Month...

Feature Article
Be Your Own Herbal Expert

Weed Wise Recipes
Marie Summerwood shares her favorite wise woman recipes!


Wise Woman Feature
10 Healthy Heart Hints

Herbal Medicine Chest
(Trifolium pratense)

Wise Woman Center --
Join us this year for spirit healing and herbal medicine workshops, intensives, and apprenticeships with Susun Weed and other Wise Woman teachers. The Wise Woman Center in Woodstock NY exists to re-weave thWorkshops for Womene healing cloak of the Ancients. This land, this sacred sanctuary for women is a place for the teachings of the Wise Woman way. The Goddess lives here, as do goats, fairies, green witches, and elders. Located between Woodstock and Saugerties, 5 miles from the NYS Thruway, the Wise Woman Center is easily accessible while private enough for nude swimming. You'll receive a map and directions when you register. Nourishing wild-food vegetarian meals are included with all workshops.

See the Calendar of Events & Workshop schedule (and to register) for this year, click here.

Greetings Susun! Love your site, love your books (just ordered two more), love your attitude! What a blessing your contribution is to the world today! Thanks!!! Blessings and love to you Divine Nature Mama! Keep up the inspired work!!! My heart is with you. ~ Grace



Join Our Moonlodge Gatherings...





2002, Susun S. Weed


Herbal medicine is the medicine of the people. It is simple, safe, effective, and free. Our ancestors knew how to use an enormous variety of plants for health and well-being. Our neighbors around the world continue to use local plants for healing and health maintenance. You can too.


Information on herbs and their uses has been passed down to us in many ways: through stories, in books, set to music, and incorporated into our everyday speech. Learning about herbs is fun, fascinating, and easy to do no matter where you live or what your circumstances. It is an adventure that makes use of all of your senses. Reading about herbal medicine is fascinating, and a great way to learn how others have used plants. But the real authorities are the plants themselves. They speak to us through their smells, tastes, forms, and colors.

Anyone who is willing to take the time to get to know the plants around them will discover a wealth of health-promoting green allies. What stops us? Fear. We fear that we will use the wrong plant. We fear poisoning ourselves. We fear the plants themselves.

These fears are wise. But they need not keep us from using the abundant remedies of nature. A few simple guidelines can protect you and help you make sense of herbal medicine. This series of short articles will offer you easy-to-remember rules for using herbs simply and safely. When you have completed all eight parts of this series, you will be using herbs confidently and successfully to keep yourself and your loved ones whole/healthy/holy.


Virtually all plants contain poisons. After all, they don't want to be eaten! Because we have evolved eating plants, we have the capacity to neutralize or remove (through preparation or digestion) their poisons. Not all poisons kill, and even poisons that are deadly often need to be taken in quantities far larger than can easily be obtained from foods. (Apple seeds contain a lethal poison but it takes a quart of them to cause death.)

Our senses of taste and smell are registered in the part of the brain that maintains respiration and circulation - in other words, the survival center. Plants (but not mushrooms) advertise their poisons by tasting bad or smelling foul. Of the four primary kinds of poisons found in plants - alkaloids, glycosides, resins, and essential oils - the first two always taste bitter or cause a variety of noxious reactions on the oral tissues, and the last two usually do, especially when removed from the plant or concentrated.

Sometimes the taste of the poison in a plant is hidden by large amounts of sweet-tasting starch. Fortunately, human saliva contains an enzyme that breaks down these carbohydrates, exposing the nasty taste of the poison. Since even tiny amounts of some poisons can have large effects, for safety sake, take your time when tasting.


Because our sense of taste protects us against poisonous plants, it is always best to take herbs in a form that allows one to taste them. Consuming just one plant at a time, with as little preparation as possible, gives us the greatest opportunity to taste poisons and is therefore the safest way to use herbs.

One herb at a time is a "simple." When we ingest a simple herb - raw, cooked as a vegetable, brewed fresh or dried in water as a tea or infusion, steeped in vinegar or honey, dried and used as a condiment - we bring into play several million years of plant wisdom collected in our genes. When we ingest many plants together, or concentrate their natural poisons by tincturing, distilling, or standardizing, we increase the possibility of harm. Powdering herbs and putting them in capsules is one of the most dangerous ways to use them, especially those containing poisons. For ultimate risk, play with essential oils; they are far removed from the plant, very concentrated, and as little as one-quarter ounce can kill.


In the next installments we will continue to learn how to use herbs simply and safely. We will explore nourishing and tonifying herbs, the difference between fixing disease and promoting health, how to apply the three traditions of healing, and how to take charge of your own health care with the six steps of healing.


You will need the following plants, all of which contain poisons that you can taste: a head of lettuce (taste the leaves and the core separately), some black or green tea (unbrewed), a fresh dandelion leaf, strong chamomile tea (steep it overnight), a can of asparagus, some fresh mint, a spoonful of mustard seeds, and a bottle of vanilla extract.

Approach tasting a plant as you would tasting a wine. Begin by inhaling the aroma. Release the bouquet by squeezing the plant until your fingers are moist (or chew briefly and spit into your hand). Do you feel enticed, repelled, or neutral? Does your mouth water? Does your throat clench? Observe how you react to the smell. Does it sting your eyes? Irritate your nasal tissues? Do you want to taste it?

We do not gulp our wine, nor do we merely wet our tongues; for best effect, taste and smell a reasonably large piece, but don't stuff your mouth. As you chew, move the plant material around in your mouth. Roll it around with your tongue. Make contact with it for a full minute but DO NOT SWALLOW. No, no, spit it upon the ground, or into your hand, or the sink, or wherever you can, but do not swallow. SPIT IT OUT.

What do you feel now? In your stomach? Your throat? Your head and nose? What is your gut feeling? What sensations accompany the taste of this plant?

It is best to wait until the previous taste is completely gone before going on to the next plant. If you are doing advanced work with wild plants, wait at least a day before you use or consume the plant in case you have a delayed reaction to some component.


Taste as in experiment one, but use these inedible (poisonous) parts of common foods: lemon inner rind, apple seeds, rhubarb leaves, lettuce root, the inner soft pit of a peach.


Taste as in experiment one, these poisonous plants (fresh or dried): wormwood leaf, goldenseal root, yellow dock root, Echinacea root, eucalyptus leaf, motherwort leaf.


Aromatic plants are rich in essential oils. We often use them to season and preserve food. In small quantity, these oils are not harmful, but concentrated, they threaten the liver, kidneys, and life itself. Smell and taste, as in experiment one, as many aromatic plants as you can: thyme, rosemary, oregano, lavender, sage, orange peel, cloves, cinnamon, nutmeg. Brew strong teas (steep overnight) of these plants and taste. Can you see, smell, or taste more essential oils? Smell or taste one drop of the extracted essential oil of any of these plants.


1. What is an alkaloid? Medicinal plants often contain groups of alkaloids. Name seven plants rich in alkaloids (specify the part); then name at least three of the alkaloids in each plant.
2. What are glycosides? Name at least four glycosides and describe the effect each has. Name seven plants rich in glycosides; specify the part of the plant and the kind of glycoside.
3. What are resins? Name four or more plants (specify part) rich in resins.
4. What are essential oils? Name a dozen or more plants rich in essential oils (specify part).
5. What is the difference between a poison and a medicine? Are all drugs poisons?


Give the botanical name (genus and species) for each plant you named in the further study section.
Taste a variety of plants that grow around you. Warning: It is possible to experience uncomfortable or harmful effects from this experiment. A book on poisonous plants can reassure you that the plants you taste will not kill you. It is best not to put plants such as poison ivy or poison oak in your mouth. DO NOT TASTE HOUSEPLANTS.

For permission to reprint this article, contact us at:

Study with Susun via Correspondence Course in the comfort of your own home. She offers three inviting choices: Green Witch, Green Allies, and Spirit & Practice of the Wise Woman Tradition.

Green Witch focuses on personal and spiritual development. You'll create rituals, prepare an herbal first-aid kit, encounter your Goddess archetype, discover the magic of your menstrual/menopausal changes, and develop wise woman ways of living and healing.

Green Allies explores herbal medicine through direct experiences with plants, plant spirits (fairies, devas), and plant medicines. For those who want to deepen, rather than broaden, their knowledge of plants: a year's worth of investigation and experimentation with one plant ally.

Spirit & Practice of the Wise Woman Tradition focuses on understanding, internalizing, and using the Three Traditions of Healing (Wise Woman, Heroic, and Scientific) and the Six Steps of Healing. Health-care practitioners find this course exceptionally helpful, but anyone who cares for the health of others (even family members) will benefit.

Click here to learn more about how to register.

Click here to read: BE YOUR OWN HERBAL EXPERT - PART 2

Wise Woman Feature...


by Susun S. Weed


Excerpt from: New Menopausal Years the Wise Woman Way,
Alternative Approaches for Women 30-90 by Susun S. Weed

Celebrate Valentine’s Day by celebrating your heart. Wise Woman herbalist Susun Weed gives us a few simple, easy ways to nourish and tonify that vitally important little organ.

Here are ten easy steps to better heart health:

1. Stop smoking. Nourish yourself with a handful of sunflower seeds and a cup of nettle or oatstraw infusion daily for 4 to 6 weeks before quitting. Sunflower seeds reduce the body’s craving for nicotine by filling the nicotine receptor sites. The infusions strengthen blood vessels and nerves and cushions the impact of withdrawal.

2. Touch and be touched. Many scientific studies have shown that people who were touched lovingly every day had significantly fewer heart problems than the control group.

3. Eat seaweeds. They have been shown to stabilize blood pressure, regulate levels of triglycerides, phospholipids and cholesterols, they dissolve fatty build-ups in the blood vessels, they can restore cardiac efficiency and prolong the life of the heart muscle, and they encourage a steady heartbeat.

4. Eat foods rich in beta-carotenes: it can cut your risk of a stroke by 40 percent. Foods rich in beta-carotenes are orange, green, yellow and red. They include carrots, cabbage, winter squash, sweet potatoes, dark leafy greens, apricots, and seaweed.

5. Eat garlic. Study after study has confirmed garlic’s abilities to lower blood pressure, reduce phospholipids and cholesterol, strengthen heart action, increase immune response, reduce platelet clumping and clotting (thus reducing strokes) and stabilize blood sugar levels. Eat garlic raw or lightly cooked, several cloves a day.

6. Eat foods rich in essential fatty acids. Fresh pressed oils of wheat germ or flax seed are especially nourishing.

7. Drink lemon balm tea. It is so strengthening to the heart that there’s an old saying about it: “Those who drink lemon balm tea daily will live forever!” You can also steep a handful of fresh leaves in a glass of white wine for an hour or so and drink it with dinner. Or make lemon balm vinegar to use on your salads.

8. Move! Go for a walk, jump rope, swim, or do leg lifts and arm raises from your bed or wheelchair: however you can do it, do it! Regular exercise is key.

9. Avoid restrictive diets. Frequent dieting, fasting, binging and purging imbalance your electrolyte levels, causing weakening of the heart muscle and damage to the heart.

10. Eat as much as you want of: whole grains, vegetables, beans, greens, fruits, fish, seeds, and yogurt. Go easy on: nuts, cheese, and milk.

See Susun Weed's book New Menopausal Years the Wise Woman Way, Alternative Approaches for Women 30-90 for more great Heart Healthy tips and hints.

If you liked this excerpt by Susun S. Weed, visit



...from the kitchen of Marie Summerwood


"Food and eating are of supreme importance to our health on every level, and to the health of our cultures and our planet. Our attitudes toward food - buying it, preparing it, eating it, etc., shape our lives (as well as our bodies) over time. Cooking at the Wise Woman Center is special because the plants are truly loved and honored; I know we taste it in the food made from them. I am grateful for eating weeds, and for cooking at the Wise Woman Center." ~ Marie Summerwood

8-10 servings

A rich hearty soup for a main course.

3 TB olive oil
1 lg onion, chopped, 3 c
3 cloves garlic, chopped, 2 TB
1 lg. burdock root, but into thin rounds, 2 c chopped
1 large handful dried sea palm fronds or kelp, 1 1/2 c soaked
1 lg. potato, chopped, 2 c
1 lg. yam, chopped, 4 c
1 tsp sea salt
2 TB tamari or to taste
5 c water
3 tbp ground fenugreek
1 1/2 tsp ground coriander3 c raw cashews
3 c water
chopped scallions for garnish

Break the sea palm fronds into pieces no longer than 1" Soak in water to cover for 20 minutes, then drain and compost the liquid. Set aside soaked sea palm fronds.

Meanwhile, heat olive oil in a heavy skillet. Saute garlic and onions 5 minutes or until translucent. Add burdock root,and saute until onions are translucent. Add fenugreek and coriander and saute one minute to mix the spices in with the oil. Add sea palm fronds, yams, potatoes, salt and 5 c water. Bring to the boil, and simmer, covered, 30 minutes until the vegetables are cooked.

Blend the 3 c water and 3 c cashews until creamy. No mash will remain. Remove cooked vegetables from heat, add 1 c of the boiling liquid slowly to the cashew cream, stirring constantly. Now add this back to the soup slowly. Taste for salt and/or tamari.

If necessary, return to a very low flame and heat to serving temperature. Take care not to boil. Garnish and serve immediately.

serves 4-6

Very user friendly bean, the red lentil.

2 TB + 2 tsp good olive oil
4 c boiling water
2 c red lentils, check for stones
2 cloves garlic, chopped
1 med onion, chopped, 1 c
1 c cooked sea palm fronds, chopped
3/4 tsp dried rosemary, freshly ground is best
1 tsp good quality salt
1 TB umeboshi vinegar

Heat oil in a cast iron skillet. Add onions and saute for 3 - 4 minuates then add the garlic. Saute until the onions are translucent. Add the sea palm fronds and the lentils. Saute, add more olive oil if necessary, to coat the lentils and the vegetables. Saute 3-5 minutes until quite hot, then add boiling water. Stir and bring to the simmer, cover and let cook low for 20-25 minutes until lentils are fully cooked and will fall apart when you stir them. At this point, add another 2 tsp's of olive oil, the rosemary, the salt and the umeboshi vinegar. Stir well. Serve hot with rice and chutney and sauteed bok choy. The pate will set up some if allowed to sit for an hour or two. You can serve it cold on crackers. You can add water and tamari or miso broth to make a gravy or a soup.


This sauce is very good on rice or beans or fish.

1 c cooked sea palm fronds, chopped small
12" wakame or alaria
2 sticks (8") kombu
1 c grated daikon
1 TB finely grated ginger
2 TB tamari or to taste
1 c water

Soak the wakame and kombu in water to cover for 20 minutes. Cut each in very small pieces. Put the kombu and wakame on to cook with the water. Bring to a gentle boil and simmer, covered, for 20 minutes. Add the chopped sea palm fronds. Add the tamari and ginger root and simmer another 5-6 minutes. Add the daikon in the last 2 minutes.


Menopausal women love this one!

1 medium onion, chopped
1 TB olive oil
8-10 oz drained sauerkraut, reserving liquid
1 tsp dill seed
1/4 c roasted brown sesame seeds
roasted sesame oil to taste

Heat olive oil in a heavy skillet and saute onion until translucent. Add the drained sauerkraut and the dill seed. Saute another 5 minutes until the sauerkraut is nicely coated with the oil. Add the liquid and simmer 7 minutes or so. Blend half until smooth and mix with the unblended part to make a thicker sauce. Add the roasted sesame seeds and season with the roasted sesame oil to taste. Great on cooked greens or beans. Delicious on salad with bread and cheese.

serves 4

Seaweed is sexy : )

2 large handfuls dried arame
1 medium onion,diced
l c fresh burdock root, diced
2 large carrots, diced
1/2 c unhulled sesame seeds
1-2 TB olive oil or butter
2 TB tamari or to taste water to soak and cook
1 c grated raw daikon

Soak arame in abundant water as it will expand at least twofold. In the summer you can soak it for an hour and eat it. Always lift it out of the soaking water, leaving any sand in the bottom of the bowl. It is a cooling food, so in the winter you can soak it 20 minutes then cook it uncovered in fresh water for 45 minutes. Drain and set aside.
In a dry cast iron skillet, roast the sesame seeds over medium heat. Stir or shake pan attentively until the seeds become fragrant. If they crackle and pop more than gently, the heat is too high. They are done with easily crushed between the fingers.
Heat the oil or butter and saute the opinions until they are translucent. Add the carrot and burdock and saute 7 minutes or so until the vegs are cooked. Add the arame, daikon and tamari and cover, steaming until it's all hot together. Sprinkle on the sesame seeds just before serving.

Marie Summerwood came by her dedication to the goddess early on in life. Her mother named her after Mary, and Anne, Mary's mother. At her Catholic confirmation she took the name Elizabeth, Mary's cousin. Read about Marie's love for her magnificent cooking at the Wise Woman Center. Learn more about her fabulous CD Women's Sacred Chants.


NEW LINKS to check out... Alternative Herbal Medicine. Net Stock Herb Pictures, Links, Mystery Plants, Students Page, Ginseng Info Featuring Photography of Medicinal Plants by Karen Shelton, Editor of Alternative Nature Online Herbal. All work copyrighted. Stock Photography available for licensing, email On many occasions I've been asked, "What is all this Goddess stuff about anyway?" This site attempts to answer those questions, from what is a Goddess, is the Goddess only for women, what kinds of Goddesses are there, to are they real, and where you can find out more. Celebrate the Goddess! The arts4therapy site is dedicated to enlarging the community of people who value the artistic process as a guiding principle for health and well being. arts4therapy Resource Center contains various links to Arts & Therapy pages including a section of home pages with poetry and art created as part of a healing journey. Also contains information related to: Art, Mental Health, other forms of therapy, Grief & Loss, Survivors, Multiple Personality, support, self-help. This site is dedicated to all the beautiful plus size women of the world. Realwomen is a place where you can become part of a community of other women just like you - wonderful, supportive, inspiring women who value themselves just the way they are, as real women!


Know of a good site to recommend?

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Herbal Medicine Chest


By Maida Silverman

CLOVER, RED (Trifolium pratense)

Excerpt from A City Herbal by Maida Silverman

CLOVER, RED (Trifolium pratense)

Pg. 39-42

Folknames: Trefoil, Honeysuckle, Beebread, Clover Rose, Ladies’ Posy

Location: Red Clover grows everywhere in the city, especially in vacant lots, parks, and along roadways.

Botanical Description: Red Clover is a low-growing plant, generally between five and eight inches high. The compound leaves are divided into three leaflets, oval in shape and usually banded in the centers with a distinctive white chevron. The globe-shaped flower heads, like those of the closely related White Clover, are actually made up of tiny individual tubelike florets. The flowers are very attractive and a joy in the city, for they are large (sometimes more than an inch in diameter), fragrant, and range in color from a delicate pale pink to deep magenta purple. The blossoming season is a long one in the East, from May well into October.

Red Clover is an alien. A valued soil improver in the Old World, it was introduced from Europe and has become naturalized throughout our country. It is a perennial and reproduces from seeds.

Historical Lore, Legends, and Uses: Red Clover is usually thought of as a bee plant, and bumblebees particularly are nearly always seen flying around the flowers. Honeybees, on the other hand, will not work it as long as they will White Clover, and it is not an especially good source of nectar for them. Red Clover does happen to be a fine source of “green manure,” however. It is often grown as a cover crop and plowed under. The nitrogen-fixing bacteria that grow in association with its root system greatly improve the soil.

Red Clover has been used for food and medicine. A decoction of the entire plant, seeds and root included, was (and still is) drunk by women to check excessive menstrual flow, and a tea of the flowers—dried are stronger than fresh—was drunk with honey to relieve cramps. The juice of Red Clover was even valued as a specific for eye diseases. In the words of one seventeenth-century physician, “It is a familiar medicine with divers persons to take away the pin and web, as they call it, from the eyes, by Signature.” (“By Signature” meant that the oval-shaped leaflets, with their white spot in the center, resembled the human eye, and that Red Clover could thereby be expected to cure eye diseases.) The leaves and blossoms were boiled with lard and used as an ointment for cuts, bites, and venomous stings.

Country people in many places believed the Red Clover to have particular power to cure the bites of poisonous snakes and insects. They boiled the whole plant in water, washed the bitten place with it, then laid some of the freshly crushed leaves on the area.

In California, Red Clover was considered a food by many native Americans. They generally ate the fresh leaves before the flowers appeared. The Mohegans of Connecticut steeped the dried leaves in hot water to make a soothing tea for sore throats and colds, and other native American tribes used the plant to heal skin eruptions.

The Pennsylvania Dutch called Red Clover Rhoda gae Blumma. They brewed the dried blossoms into a tea as a remedy for croup and whooping cough. In the Ozarks, a strong tea of Red Clover blossoms was also used to treat whooping cough and other dry irritable coughs.

Red Clover flowers are officially listed in the 1971 edition of the British Herbal Pharmacopoeia. Homeopathic doctors still use the dried flowers to treat various skin diseases. The plant has been recently reported to be antineoplastic (inhibiting tumor growth). While this has not yet been substantiated in mammalian tests, research is being conducted for possible application in modern medicine.

Suggested Uses: The tender young leaves of Red Clover can be added to salads.


About 1 quart fresh Red Clover blossoms, 2 cups sugar or honey, 1 ½ cups water

Crush blossoms gently, then combine all ingredients. Over low heat, bring to the boiling point and simmer for about 15 minutes. Let cool. Strain and bottle. This syrup is soothing for coughs and sore throats and makes a pleasant flavoring for tea.


Pour 1 cup of boiling water over 2 tablespoons fresh or dried blossoms. Let steep about 5 minutes, strain, and serve with honey.

To dry Red Clover blossoms: Pick them in the morning after the dew has dried off. Select only the fresh, newly opened flowers, avoiding any that look withered or are tinged with brown. Remove the stems and spread on trays. Do not crowd the blossoms. Allow to dry in an airy place, away from direct sunlight. When thoroughly dry, they will be crisp to the tough. The idea is to retain as much of the color as possible, so store them away from the light, in tightly closed jars.

Dried Red Clover blossoms make a pleasant addition to potpourris and sachets.

Excerpt from A City Herbal by Maida Silverman

If you enjoyed learning about these herbs, you may enjoy the Herbal Medicine Starter Collection Includes three great herbals: A City Herbal by Maida Silverman, Healing Wise by Susun S. Weed and Common Herbs for Natural Health by Juliette de Bairacli Levy. If you are curious about herbal medicine and want to learn more, this collection for you! These four books by noted herbalists will teach you how to grow, wild craft, buy, prepare, and use herbs for health, beauty, and fun. Order this collection today to begin your herbal journey. Also a perfect gift for the one you love!!! Click here to order by credit card or click here to print special order form.


Legal Disclaimer: This content is not intended to replace conventional western medical treatment. Any suggestions made and all herbs listed are not intended to diagnose, treat,cure or prevent any disease, condition or symptom. Personal directions and use should be provided by clinical herbalist or other qualified healthcare practitioner with a specific formula for you. All material on this website/email is provided for general information purposes only and should not be considered medical advice or consultation. Always check with your personal physician when you have a question pertaining to your health and healthcare.

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Susun Weed's books include:

Wise Woman Herbal for the Childbearing Year
Author: Susun S. Weed. Simple, safe remedies for pregnancy, childbirth, lactation, and newborns. Includes herbs for fertility and birth control. Foreword by Jeannine Parvati Baker. 196 pages, index, illustrations.
Retails for $14.95
Order at:

Healing Wise
Author: Susun S. Weed. Superb herbal in the feminine-intuitive mode. Complete instructions for using common plants for food, beauty, medicine, and longevity. Introduction by Jean Houston. 312 pages, index, illustrations. Retails for $17.95

NEW Menopausal Years the Wise Woman Way

Author: Susun S. Weed. The best book on menopause is now better. Completely revised with 100 new pages. All the remedies women know and trust plus hundreds of new ones. New sections on thyroid health, fibromyalgia, hairy problems, male menopause, and herbs for women taking hormones. Recommended by Susan Love MD and Christiane Northrup MD. Introduction by Juliette de Bairacli Levy. 304 pages, index, illustrations.
Retails for $16.95
For excerpts visit:

Breast Cancer? Breast Health!

Author: Susun S. Weed. Foods, exercises, and attitudes to keep your breasts healthy. Supportive complimentary medicines to ease side-effects of surgery, radiation, chemotherapy, or tamoxifen. Foreword by Christiane Northrup, M.D. 380 pages, index, illustrations. Retails for $21.95


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"Greetings! Susun, I met you last year at Rocky Mountain Center for Botanical Studies in Boulder where you gave a two day discussion on Menopause, Womyn's cycles, soy and so much more. I loved it! Since that I have helped to get my Mom off of ERT and into your book New Menopausal Years. Your book has truly changed her life I haven't seen this much energy, enthusiasm, and creative glow in her for a long time. It's like she has discovered a part of herself she had forgotten was there. I would really like to thank you and would love to receive your herbal newsletter. Green Blessings!" Melissa S.

"I have thoroughly read, used, absorbed and shared the information in your WiseWoman Herbal for the Childbearing Year for the last thirteen years. Thank you very much for compiling and sharing all that vital, vibrant information with women of the world. Thank you!" Chava D.

"Hello Susun, My daughter gave me a copy of your book, NEW Menopausal Years the Wise Woman Way... a couple of years ago for my birthday. Now that menopause is starting to set in, I am finding it most helpful. You have done wonderful work, and I recommend it to clients of my own. I am posting a reference reading page on my website. I will include your book and a link to your site. Regards," Pauline Edward

"Hi, Your article on soy is great, and I would like permission to reprint it to hand out to my clients and classes. I teach/educate and do evaluations for women with health issues, primarily around perimenopause, menopause, PMS, etc. I have often NOT recommended soy to women. I am aware that many western bodies cannot easily digest these products (unless fermented). I hear this comment all the time. Please let me know if I can be of any assistance to you. I also highly recommend Susun Weed's book in my book (Natural Solutions, Women's Health Conditions). Thank you.. Many blessings," Ann Wesso