SENIOR ISSUES NEWSLETTER
May, 1998
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"Senior Issues" is written by the following Penn State Cooperative Extension
agents who comprise the Northwest Pennsylvania Aging Cluster Team: Janice
Alberico (Lawrence County), Nancy Covert (Jefferson County), Holly Hedstrom
(Erie County), and Janet McDougall (Mercer County).
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HISTORY OF HERBS
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Herbs have played an important part in man's life for countless years -- in
his politics, romance, love and religion, health and superstition.
Some herbs were given magical properties, probably because of their medicinal
uses. The early Chinese considered artemisia to have special charms. In
France during the Middle Ages, babies were rubbed with artemisia juices to
protect them from the cold. Ancient Greeks used sweet marjoram as a valuable
tonic, and parsley as a cure for stomach ailments. Rosemary was eaten in the
Middle Ages for its tranquilizing effects and as a cure-all for headaches.
Mint, another popular herb today, also had its beginnings early in history.
Greek athletes used bruised mint leaves as an after-bath lotion. In the
Middle Ages, mint was important as a cleansing agent and later was used to
purify drinking water that had turned stale on long ocean voyages. Mint was
also given mystical powers, such as to neutralize the "evil eye" and to
produce an aggressive character.
Mustard was lauded by Hippocrates, the ancient Greek physician, and
Shakespeare referred to it as a desirable condiment in several of his plays.
Other herbs having importance early in history include basil, saffron sage,
savory tarragon, and thyme.
HOW TO SELECT, GROW, AND STORE HERBS
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There are numerous herbs available to grow and use in cooking. If you want to
starting growing your own, here's the different types in which you can grow.
* Annuals - these are herbs that bloom for one season and die, such as anise,
basil, chervil, coriander, dill, and summer savory.
* Biennials - these are herbs that live for two seasons, blooming second
season only, such as caraway and parsley.
* Perennials - these are herbs that bloom each season once established such
as chives, fennel, lovage, marjoram, mint, tarragon, thyme, winter savory,
oregano and garlic.
While herb gardens can be started from seeds, the best way is to transfer
small plants purchased from a nursery or gardening store. You also can
transplant cuttings from a friend or neighbor's plants. Small, flowering
herbs--such as basil, sage, parsley, chives, and rosemary--do well in pots and
containers, both indoors and out. For best results, perch your potted herb
garden in a place that gets at least six hours of sunlight a day..
After they grow, herbs should be harvested by snipping off flowers or leaves,
preferably on a sunny morning just after the dew has evaporated. Don't worry
about clipping off the leaves of small plants as this will encourage the
development of fuller plants.
Once harvested, it is best to use fresh herbs as quickly as possible. Store
them in the refrigerator in zip-locked bags to keep them moist and use within
a week. Chop or mince herbs just before cooking for the greatest release of
flavor.
If you can't use fresh herbs right away, dry or freeze them. To freeze, wash
herbs in clean clear water, pat dry, place in air-tight containers or plastic
bags, label, and freeze. Herbs keep well for up to two years in the freezer,
if properly prepared and frozen.
To dry herbs, arrange cleaned herbs on a cookie sheet or plate, cover with
paper towels and place in a dark, dry place like the top of your refrigerator.
Dried herbs are ready for storage when they crumble easily.
Dried herbs can be stored whole or crushed, but whole herbs retain their
flavor longer. To assure optimum quality, store in rigid containers with
airtight seals. Choose ceramic jars or darkened-glass containers to help
protect the herbs against light deterioration. Make sure herb leaves are
completely dry to prevent mold growth during storage. Discard herbs if mold
appears. Label all storage containers with the date and name of the herb and
store in a cool, dry place. Dried herbs store well up to one year. Their
strength can be judged by their aroma.
For best results, use herbs to complement -- not disguise -- the flavor of
food. Generally, one-fourth teaspoon of dried herbs per four servings is
adequate.
Cooked foods are best if herbs are added during the last part of cooking. If
you want the flavor but not texture of herbs, place them in a cheesecloth bag
before adding to dishes, then remove before serving. When using herbs to
season uncooked foods such as salad dressings, dips, and fruits, be sure to
allow adequate time (one to two hours) for the flavors to blend before
serving.
NAMES FOR GRANDFATHER
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Grampie
Nanu
Gumpy
Poppy
Gramps
Babu
Granddad
Gamps
Zaydie
Pawpaw
Oopa
Pappaw
Boompa
Grandpa
NAMES FOR GRANDMOTHER
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Grammie
Nana
Bubbie
Mima
Gammy
Granny
Grandma
Mawmaw
Mimi
Mammaw
Momo
Ooma
Gram
Grandmom
GRANDPARENTS TODAY
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They are likely to be agile, active, and perhaps at the peak of their careers.
Today's grandparents are healthier, more affluent and better educated.
Their age range is about 30 to 110.
A large increase in grandparents raising grandchildrenQwith some estimates
exceeding 7 million.
Twelve percent of African-American youth are raised by grandparents, 6% of
Hispanic youth and 3.6% of white youth.
CAREGIVER CONCERNS
CAREGIVER SLOUCH
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Everybody needs some motivation to stay in shape. But caregivers especially
need to take time out to exercise because we need to keep in shape. We need
energy and strength.
By the end of the day even our posture muscles droop. A few gentle stretching
exercises can be a real refresher, as well as, a help to drooping shoulders.
Simply spread your legs apart slightly, stand firmly and put your hands over
your head. Hold hands with yourself and slowly and gently, stretch as though
you are reaching for the sky. Inhale, come up on your tip toes slowly and
hold for a count of three to five. Do not bounce. Exhale, and then slowly
let go coming to a standing position.
This stretch may be done in a sitting position. You may also want to try this
with the one you care for as it's something to do together. Use your good
judgment to modify according to their abilities and strength. If you sit up
with someone at night, doing neck and shoulder rolls helps to stay awake as
well as relax neck and shoulders:
* Lean head back and look up at the ceiling. Return to regular position.
* Lean head forward until your chin touches your chest or to a comfortable
position. Return to regular position.
* Slowly turn head as far to the right as you comfortably can, then to the
left and back.
* Lift and rotate your shoulders gently, clockwise then counterclockwise.
EXERCISE MYTH
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It's a myth that the body doesn't respond to exercise as you grow older.
Many people believe that muscle loss is a natural part of aging. But it need
not be so. Research tells us that 50% of women over 60 can't even lift 10
pounds! Wow! That means, if I were in that 50 percentile, I couldn't even
lift my cat, who weighs 21 pounds!
You may not be into cat lifting, but there are many things that we can lift
every day that weigh at least 10 pounds. What about our own legs? What about
some of our handbags? What about a bag full of garbage that needs to go out
to the curb, or a bag of groceries from car to kitchen? Staying fit helps us
to stay in our own home and maintain our independence.
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Reviewed by: Dan Lago, Ph.D.
Adult Development and Aging Specialist
Department of Agricultural and Extension Education
Penn State University, College of Agricultural Sciences
323 Agricultural Administration Building, University Park, PA 16802
Voice: (814) 863-7871
E-mail: djl@psu.edu