The concept of humoral energetics is present in our modern world in subtle yet common ways. The primary spectrum of humoral energetics measures vital force (life force) on a spectrum from hot to cold. Vital force is a concept you see worldwide, in different holistic healing philosophies. It is the force that ignites life, so life is warm. Similar examples can be seen in many cultures where they reference Pneuma, Qi, Prana and more.
You still see modern culture referring to this spectrum when people say things like: I caught a “cold” or “we need to cool off”. In summer, the vital force is peaking, and in temperate cultures, so is the temperature, so it is easy to overheat and “burn out”. While our life force needs heat, we still have to stay in balance(homeostasis) or our bodies can deregulate and we can get sick.
When our body gets overheated, we may feel hot and irritable, have a red face, rashes, inflammation, and feel itchy. We may also be short-tempered with others. If you keep going when overheated, it can sometimes lead to feeling completely overwhelmed and unable to deal with anything, and your body shuts down. Overheating your body can also cause more pain when menstruating, more intense bouts of pain in the cycling of autoimmune conditions, and digestive upsets.
In Western herbalism, there are a few classes of herbs that help to cool us off in different ways depending on their flavor. We will look at classifications of herbs known as refrigerants, bitters, diaphoretics, and demulcents(as a secondarily supportive class). These concepts and flavors can also be applied to food choices!
- Refrigerants are cooling to the body and may be sour in flavor in the Western tradition. This is where the concept of drinking lemonade in the summer comes from. Herbs that may be used include Sumac berries, other sour-tasting berries, or even cucumbers, so you can be “as cool as a cucumber”. Hibiscus is a popular herb used as a refrigerant.
- Bitters also cool the body and are especially helpful when your digestive tract is hot and irritated. Symptoms of heat in the digestive tract may show as loose stool or diarrhea. I have found that in hot climates, when you get too much exposure to the sun it can feel like a hangover the next day due to oxidative stress. Examples to cool the gut include Dandelion and Peach leaf. Too many bitters can sometimes dry out the body, so many formulas are often remedied with moist plants, or bitters are taken in smaller doses until the symptoms ease and then halted until needed again.
- Diaphoretics can cool the body by warming you up and making you sweat. Eating spicy food or herbs is one example of this. Some are stronger than others, but this is why chili pepper is well loved in the Southern climates. This approach is also used to help push out infections considered “cold” that enters the body. This additional “heat” can help to sweat things out, and you can see our body do this by causing fevers to occur. Diaphoretics I use to cool heated conditions include Lemongrass, Tulsi, Vervain, and Lemon Balm. These are often used with a remedy for infections, or simply if someone(or myself) seems a bit “hot under the collar”.
- Demulcent Herbs are Slimy. They are often used with cooling herbs because heat can dry out your tissues. Demulcent Herbs include Violet Leaf, Hibiscus Leaf, and Cactus gel. They can be added into remedies to create more balance in the hotter times of the year.
For summer remedies to cool down, I really enjoy making shrubs, (or drinking vinegars) that include some of these ingredients to create convenient, and delicious ways to cool down.
Here is one from my recipes for resistance subscription library:
Orange Blueberry Spiced Shrub
3/4 cup blueberries
1/2 a sliced orange with peel
1 cup raw local honey(or sugar)
3 sprigs of thyme(or bee balm)
3 sprigs of mint
3 thick slices of ginger
1 cup apple cider or white wine vinegar
Depending on how sour you like it you add 1 part syrup to ½ to 1 part Vinegar
- Layer ingredients into pint jar. Premix vinegar and honey.
- Pour mixed liquid into jar with berries and herbs.
- Seal jar, with wax paper or parchment paper between lid and liquid to avoid corrosive action from vinegar.
- Wait 10 days to 2 weeks. Strain or use cheesecloth to press out fruit syrup and vinegar. Stir and store in clean jar for up to 3 months. Enjoy about 1 tblspn-2 tblspns with some sparkling water to taste.