HERBS

THE BOXED SET

Lauren Stevens

Lynne Sha

Sankhya Shana

PUBLISHED BY:

SHAKTI Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

Many sources have been used over many years in putting together this book

____________________________________________

TABLE OF CONTENTS

BOOK 1

Growing Herbs by Lynne Sha

BOOK 2

A-Z Cooking Herbs by Lauren Stevens

BOOK 3

The Herbalist by Lauren Steevens

BOOK 4

Healing Herbs by Sankhya Shana

GROWING HERBS

Lynne Sha

PUBLISHED BY:

Shakti

Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

The author does not claim responsibility for the originality of ideas nor for irresponsible practice.

____________________________________________

Introduction

Growing Your own Herbs

When to Harvest

Preserving Herbs

Herbal Terminology

Growing Angelica

Growing Basil

Growing Borage

Growing Calendula

Growing Coriander

Growing Dill

Growing Fennel

Growing Lavender

Growing Lemon Balm

Growing Oregano

Growing Sage

Growing Thyme

Introduction

There was once upon a time when herbs and herb gardens were a part of daily life.  They were used for cooking, for healing and a variety of other purposes. Herb gardens were found in most homes yet this gradually began to change and people lost and forgot a lot about herbs.

Now resurgence in the interest of herbs is taking place.  Because processed food has lost a lot of nutritional and taste value people are looking back to natural ways to bring life back to their food.

Adding a few sprigs of mint to a packet of frozen peas changes the taste beyond belief.  Yet it is the health benefits of herbs that are also making these wonderful plants so fascinating.  Mint for example also aids digestion.  Herbs have effects, which range from the sedative to energizing, and contain some miraculous powers.

GROWING YOUR OWN HERBS

Growing your own herbs is an easy way to bring herbs into your daily life.  Many can be grown indoors and they are an attractive piece of décor.

Growing culinary herbs also means you will be likely to use more fresh herbs in your cooking, with the added benefit over dried herbs.

If one starts with a few herbs that one is like to use lots of, say parsley, which is easy to grow and can be used in most dishes with its mild and fresh flavor, then one’s enthusiasm for the herb garden is unlikely to wane.  One may find oneself constantly adding a few additions and then finding different uses for the herbs.

If the herbs are to be used for cooking it is clearly best to have the herb garden near the kitchen.

One thing that is important to remember though is that mint spreads very quickly and easily so it is best to always plant mint separately from other plants.

Keep the herb garden sheltered from the wind, as most herbs can be quite delicate.

Also you will notice a delicious scent every time you walk past your little herb garden.

If you want to keep it small you can of course plant a few herbs in boxes on the windowsill.

They can grow very well in this way and will always be ready to hand when cooking.

WHEN TO HARVEST

Most herbs can be harvested when ready though for some there are particular times.

Basil – late summer, before flowering

Bay leaves – all year round

Dandelion = April to September

Garlic – before winter

Horsetail – June and July

Juniper

Autumn

Lemon Balm – June to September

Lovage – May to September

Majoram – July to September

Mint – August and September

Parsley – summer and autumn

Rose-hip August

Rosemary – any time until august

Sage – June and August

Verbascum – from June till August.

PRESERVING HERBS

Because not all herbs grow all year round, it can be of interest to preserve them.

When drying herbs it is important not to dry them in the sunlight as the sun can burn away many of the volatile oils.

To dry herbs perfectly, one needs special equipment yet some can be done at home.  Best not to delay too much when drying, begin the drying process when the herbs are freshly picked and placed in a drying cupboard.  Make sure you clean the herbs first so they are ready to be packaged and used Glass is the best storage method for herbs, yet they can also be frozen in a similar way to vegetables.

HERBAL TERMINOLOGY

The following list compiles some commonly used words in herbalism and their definitions.

Adaptogen – a tonic for the system

Anaesthetic – numbing quality

Anodyne – pain reliever

Antibacterial – kills bacteria

Anti-viral – kills viruses

Aphrodisiac – heightens sexual stimulation

Bitter – augments appetite

Cholalogue – stimulates digestion and bile flow

Demulcent – reduces inflammation

Diuretic – promotes urine release

Emollient – softening of skin

Haemostatic – stops blood flow

Hypotensive – lowers blood pressure

Mydriatic – dilates eye pupils

Narcotic – causes deep sleep

Nervine – soothes nerves

Resolvent – lowers inflammation

Sudorific – causes sweating

Tonic – promotes well-being

Growing Angelica

Grows best in deep rich moist soil in light shady area.  Early autumn sowing and protect from wind.  Harvest leaves before flowering in early spring.

Growing Basil

Needs up to 8 hours sun per day so best to plant in a light sunny area, protected from wind and midday sun.  Soil best moist yet do not over water. Sow seeds thinly some time after frost up to 12” apart.  Water every ten days depending on rainfall.  Snip leaves when young.

Growing Borage

Light soil and in sun. Sow lightly in April, 12 “ apart.  Grows 2 feet by 2 feet.  To harvest pick leaves and flowers.  To use the flowers, remove the back side which contains thorns.

Growing Calendula

They like rich soil with plenty of fertilizer.  Early in the season, sow the seeds, and sprinkle with soil.  They reseed themselves.  They grow well without much attention.  Snip the leaves when young and flowers when open.

Growing Coriander

Choose fertile soil, and sow seeds ½” thick in well-drained sunny patch of soil.  Best sown in succession as the plant is short lived, so plant every three weeks for continual supply of fresh leaves.  Needs very little water.  The cilantro (leaves) is ready once the plant is 6” high.  The seeds will be ready by early autumn.

Growing Dill

Rich well drained soil, with light sunlight.  Grow at least 12” apart, sowing the seeds in April.  Grows up to 3 feet high.  When the flower-heads begin to brown then the seeds are ready to be harvested.  Leaves can be cut once the plant reaches 6” high.

Growing Fennel

Fertile, moist soil with lots of sun, sowing seeds 6” apart after frost has passed.  Leaves may be harvested any time, and seeds collected once they have turned brown.

Growing Lavender

Grows best in well-drained soil in a sunny area.  Best planted early autumn about 2 feet apart.  Leaves may be harvested any time, flowers as soon as they open.

Growing LemonBalm

Lightly sow in soil in the spring-time.  Plant prefers light sunny areas, with moist soil.  Grows 3 feet high.  Be gentle as the herb is fragile, yet the leaves can be harvested at anytime.

Growing Oregano

Grows best in bright sunlight, in most kinds of soil.  Best sown in the springtime.  Can grow up to 6 feet tall.  Best harvested as and when needed.  Harvest the leaves.

Growing Sage

Full sun and dry soil are the best conditions for this herb.  Plant spring to summer about 20” apart.  Harvest after the plant is 9 “ tall.

Growing Thyme

This plant needs very well drained soil and plenty of sunlight.  Growing from seed takes about a year.  Leaves are best picked when plant is in full bloom.

A-Z COOKING

HERBS

Lauren Stevens

PUBLISHED BY:

Shakti

Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

The author does not claim responsibility for the originality of ideas nor for irresponsible practice.

____________________________________________

TABLE OF CONTENTS

Introduction

Allspice

Angelica

Anise

Basil

Borage

Cardamom

Cayenne Pepper

Chives

Coriander

Dill

Fennel

Garlic

Horseradish

Jasmine

Lavender

Lemon Balm

Marogold

Parsley

Rosemary

Saffron

Tarragon

Sage

A-Z Cooking Herbs

Introduction

Herbs have many benefits for health and an interest in the variety of uses they have has reignited over the years.  Of course, centuries ago, herbs were a daily part of life for most people though over time an understanding of them diminished, yet this is slowly coming back.   This short little book gives a brief introduction to an A-z of herbs more commonly used in cooking.  At the end of the book you will find some tips of cooking with herbs and ways of keeping them fresh.  They are sure to add a delight to most dishes and it is incredible how a small sprinkle of herbs can bring a dish to life, transforming the very essence and flavor.

Allspice

Sometimes referred to as Jamaican pepper.  The plant is native to Southern Mexico, in the Greater Antilles region, and is a tree of the mid-canopy sort.  Believed to combine the flavors of nutmeg clove and cinnamon the name allspice was given to the plant in 1621.  It is found in a lot of Middle Eastern and Caribbean cuisine.

Angelica

Said to have come from an angel to cure the plague, and hence the name.  Angelica is native to Northern Europe.  A light green herb with big leaves and able to grow over 2 meters high.  Grows best in the shade in rich soil.  Cakes are often flavored and decorated with candied angelica.  In Japan the leaves and shoots are sometimes eaten as tempura.

Anise

Native to Southwest Asia and the Mediterranean and said to have a similar taste to that of the fennel plant.  The herb can be found used to flavor Vietnamese soups and is often used as a digestive in India.  It is also often found in liquors.  The plant is very aromatic and sweet tasting.  The plant is herbaceous and annual.

Basil

The Greek word for King is Basileus and this shows the noble qualities of this wonderful herb.  Growing originally in India, the oil is used for perfumes; it is used widely in Italian cooking and also has medicinal uses.  Usually growing about 1 meter high, the leaves are light green and smell delicious.

Borage

Sometimes referred to as the starflower.  The plant can be used in cooking either as a fresh vegetable, and added to salads, tasting similar to a cucumber.  Or as a dried herb, used a lot in Italian cooking to flavor pasta dishes such as ravioli.

Cardamom

Native to India and Nepal as well as the Bhutan region.  Its taste is highly distinctive.  Sometimes used to flavor tea and coffee in Middle Eastern countries it is widely used in Italian cooking.  It is used in both savory and sweet dishes.

Cayenne Pepper

The city in French Guiana named Cayenne is where the name for this herb comes from.  Red in color, though sometimes green before maturity, this pepper is hot and spicy chili.  The herb is rich in vitamins and minerals, including vitamin A, E and potassium.  The herb is widely used in many dishes across the globe especially to add spice and flavor.  It is used both fresh and dried.

Chives

Best used fresh and chopped finely and added to cheeses sauces and butters.  Chives are easy to grow at home and in the garden.  It is best to add chives at the end of cooking so as not to lose delicate flavors.

Coriander

Sometimes referred to as cilantro.  Native to many countries from North Africa across Europe and Southwest Asia.  All parts of the plant may be eaten and its culinary use is found in Mediterranean, Asian, Latin American and Middle Eastern Cooking.

Dill

Originally native to Southern Russia and Europe the plant is sometimes referred to as Lao Coriander.  Often used in salads and sauces, the plant is best used fresh as when dried it can lose a lot of its flavor.  It is found used in many dishes around the world both as an herb and a spice.  In Canada for instance it is commonly used with salmon to add flavor to the fish, in Hungary it is commonly used with cheese crepes, and in Iran it is often used to add taste to rice dishes.

Fennel

Originating in Mediterranean countries this herb is one of the oldest cultivated herbs known to man.  Throughout time it has been noted of the effect of Fennel in helping reduce inflammation of the eyes.  Fennel is also known to reduce weight, and aid digestion.  In fact its name goes back to the ancient Greek word-meaning marathon.

Garlic

Used since ancient times Garlic is one of the most magical of all herbs. Even during the building of the pyramids, it is reported they stayed healthy due to the magical properties of garlic.  It has even been claimed to have the power to ward off vampires, illness and disease.  Certainly if ingested during a cold or flu, one can immediately feel the healing effects of garlic.  Growing underground as a root, it is said to make roses smell sweeter and can even cure leaf curl if planted under a peach tree.

Horseradish

A root that tastes intensely pungent and grows with dark green leaves which sometimes span more than 50 cm.  Grating horseradish is the most traditional form of use as it is quite hard.  The tender leaves, which grow fine in summer, are delicious when used in salads with other leaves and lettuces.

Jasmine

Grows in vines and shrubs and is part of the olive family and has over 200 varieties.  To flavor food it is often used in a syrup form and is widely drunk as tea.

Lavender

Found across Europe Africa and Asia, Lavender is part of the mint family.  The nectar found in the flowers is used to make honey by bees.   Often used for sweetening baked goods, it is also made into a form of sugar.  In America for instance it is used to make marshmallows.

Lemon Balm

The plant is also part of the mint family, native to the South of Europe.  In cooking the herb goes very well with both fruit and fish dishes, and is also used to flavor ice cream.  A delicious aroma of lemon comes from the leaves.

Marigold

Usually reaching half a meter in height, marigold can be used as an alternative to saffron.  Also used in rice and salads, it is delicious.  i.e. herb is a member of the calendulae tribe.  When used in cooking the flower is subtle yet strong.

Parsley

Native to the Mediterranean region, and used widely in American European and Middle Eastern Cooking.  Often parsley is used as a garnish and fresh sprigs of the herb are placed on dishes after cooking.  The mild fresh flavor of parsley means it is good with meats, both white and red, potatoes and rice dishes.

Rosemary

Highly aromatic evergreen shrub.  Rosemarions the Latin name means Dew of the sea and this is because it grew all around the coast of the Mediterranean.  A member of the Labiatae family rosemary can grow over 2 meters high in warmer climates.  Traditionally used in Mediterranean cuisine.  High contents of iron, vitamin B, and calcium can be found in rosemary.

Saffron

Used widely in Persian, Turkish, Arab India and European cuisine, the origin of the word saffron is unknown, or as yet undocumented.  It can be found in Italian risotto and in the Indian biriyani.  Wild saffron originated in Greece.

Tarragon

Found in the Asteraccac family though it is not a desert plant it is usually found in dry soils, native to the northern hemisphere.  Very suitable with fish chicken and egg, it is thought to be one of the fine herbs of French cuisine.  It is used in both savory and sweet dishes.

Thyme

In spring this lovely herb attracts many a butterfly.  The flavor is warming and is delicious added to wintry dishes such as soups, and squash and sauces.  The flowers also attract many honeybees.  At any time the leaves can be used fresh.

Sage

This is a magical herb used both fresh and dry.  Delicious when used in stuffing’s with onion, it also adds a wonderful flavor to pork and cheeses.  Also delicious combined with thyme and added to sauces and soups.  Delicious with pasta and pate.

THE HERBALIST

Lauren Stevens

PUBLISHED BY:

Shakti

Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

The author does not claim responsibility for the originality of ideas nor for irresponsible practice.

____________________________________________

Table of Contents

Introduction

Essential oils

Herbal Medicines

Herbalism

Healing Herbs

Herbs and Astrology

Herbal Terminology

Herbal symbolism

Herbalist Cleaner

Introduction

Phytotherapy (plant therapy) is the therapeutic use of plants to promote healing. It is the oldest form of healing known to man, and probably pre-dates humanity.

Many of the herbal remedies we use today go back to before the Stone Age, herbs and plants were the prime healers at that time.  Over 3000 years ago the Egyptians used garlic and myrrh.  The knowledge of these people and other indigenous tribes has led to much of the development of modern medicine.

In China the use of herbs is mainly based on the balance of yin (feminine, cold) and yang (masculine, hot).   So if there is excess heat in the body, cooling herbs would be ingested or applied, and so on.  Balance is brought to the body in this way.

In ancient times, herbs were the main source of healing.  The practice of healing with herbs was then tried to be outlawed in America and the U.K.  However in the 1930s, over 90 per cent of medicine directly descended from herbs.

Herbalism aims to bring balance and health back to the body, restoring health and promoting healing.  The herbalist will take an overall look at healing, in a holistic manner.  Balance of lifestyle and diet will also be taken into account.

ESSENTIAL OILS

Essential oils take the extracted essences of herbs which form highly concentrated liquids.  The high concentration of essential oils usually makes the oils stronger than the actual herbs themselves.  With some essential oils, just 1 drop is equivalent to fifty cups of tea.

Scientific studies have shown essential oils to be effective in relation to lowering stress, alleviating pain, and promoting relaxation. Many are antibacterial and antiseptic as well.

The use of essential oils in aromatherapy overlaps with the physical healing effects of the herbs.  Certain scents promote restfulness, or the aroma therapist may use stimulation and these much in the same way that an essential oil therapist would use the oils.

HERBAL MEDICINES

Herbs can be used whole and either ingested internally, such as through infusions, or applied externally.

INFUSIONS

In infusions, usually the herbs is added to hot water, and allowed to infuse for at least five minutes.  This works because of the soluble nature of most active herbal constituents.

When preparing infusions it is important to cover to avoid the constituents being lost with the rising steam.  Usually the flowers and leaves of the herb are used in infusions.  On average, one ounce of fresh herb is used per liter of hot water in preparing the infusion.

CAPSULES

Some people find ingesting capsules easier than preparing and drinking infusions.  It is also easier to determine the exact dose one is consuming in a tablet as they have often been measured exactly for strength and quality.

TINCTURES

Given the alcohol soluble nature of most herbal components, tinctures are prepared by extracting the medical constituents of herbs by steeping the plant in ethyl alcohol.  A few drops of the tincture may then be added to water.

OINTMENTS

Ointments are prepared usually by either adding essential oils to the oil base of the ointment, or by simmering the herbs in the oil.

POULTICE

In poultices, loose-woven muslin holds the herbs; often including stems leaves flowers and sometimes roots of the herb.  Usually they are applied externally, sometimes added to running bath water.

HERBALISM

Herbalism is still the most popular form of medicine around the world.  Shen Nung Pen Ts’ao (3000 BC) contains the oldest known list of medical herbs.  Native American Indians, Egyptians and Babylonians, all were herbalists.  Galen and Dioscorides, around 100 AD, compiled herbals that for 1500 years remained the definitive material medica.  In the Middle Ages, monasteries in Europe preserved the traditions of herbalism.   In the 15 century, due to the printing press, the compiled herbals were mass-produced and made accessible to those outside the monastery walls.

It was found that herbs gave certain signs and signatures to their usage and curative properties, for instance heart troubles were cured with herbs with heart-shaped petals, such as pansies.  Jaundice was found to be healed by dandelion and marigold, and other yellow-flowered herbs.

HEALING HERBS

Agrimony – aids digestion

Angelica – warming and stimulating. Aids circulation, lungs, and digestion

Aniseed – calms flatulence

Black Haw – aids menstrual cramps

Burdock – improves skin infections

Caraway – aids digestion

Cardamom- reduces flatulence

Cat Mint – reduces fever, soothes headaches

Cayenne – aids vitality

Celery – helps kidney function

Chamomile – calms nerves

Cloves – calm digestion, soothes toothache

Coriander – aids digestion

Damiana – soothes and calms nerves

Dandelion – aids liver function

Echinacea – boost immune system, anti bacterial/viral

Elder – reduces fevers

Eyebright – soothes eyes

Fennel – aids appetite and digestion

Garlic – immune system, lowers cholesterol

Ginger – aids motion sickness and immune system

Ginseng – Helps with stress

Goldenseal – reduces catarrh, boosts immune system

Hawthorn – strengthens heart

Hops – induce relaxation

Horsetail – helps heal wounds

Lavender – promotes sleep and relaxation

Lemon –balm – calms nerves and indigestion

Marigold – heals stomach ulcers, fungus infections

Motherwort – normalizes heart, helps menstrual cramp

Myrrh – strengthens immune system, heals wounds

Passionflower – promotes relaxation

Peppermint – aids digestion

Red Sage – heals throat infections

Rosemary – uplifts depression and anxiety

Skullcaps – aids with epilepsy

Thyme – fights infection, settles digestion

Valerian – promotes sleep and relaxation

Witch-hazel – reduces inflammation

HERBS AND ASTROLOGY

There came a time in herbalism, where it was believed that to find the true nature of a herb one had to look to the stars.  Herbs were classified under planetary associations.  The following lists are not extensive yet include examples of this classification.

Jupiter

Agrimony, asparagus, barley, cicely, dandelion, hyssop, marjoram, rhubarb, rose, sage.

Mars

Often found to be red in color with pointy leaves.  Including basil, cumin, eggplant, frankincense, horseradish, marjoram, and tarragon.

Venus

Apple tree, birch tree, bramble, catmint, cinnamon, daisy, geranium, vervain, yarrow.

Saturn

Angelica, cornflower, nightshade, pepper, saffron, starflower, olive, and pine.

Sun

Amber, centaury, radish, rosemary and water lily.

HERBAL TERMINOLOGY

The following list compiles some commonly used words in herbalism and their definitions.

Adaptogen – a tonic for the system

Anaesthetic – numbing quality

Anodyne – pain reliever

Antibacterial – kills bacteria

Anti-viral – kills viruses

Aphrodisiac – heightens sexual stimulation

Bitter – augments appetite

Cholalogue – stimulates digestion and bile flow

Demulcent – reduces inflammation

Diuretic – promotes urine release

Emollient – softening of skin

Haemostatic – stops blood flow

Hypotensive – lowers blood pressure

Mydriatic – dilates eye pupils

Narcotic – causes deep sleep

Nervine – soothes nerves

Resolvent – lowers inflammation

Sudorific – causes sweating

Tonic – promotes well-being

HERBAL SYMBOLISM

Herbs have also been used throughout time as symbols and signatures.

Acacia – elegance and hope

Acorn – immortality

Aloe – sadness

Aster – love

Basil – love

Bluebell – constancy

Buttercup – happiness

Calendula – cheerfulness

Corn – wealth

Coriander – sexual desire, lustfulness

Daisy – simplicity and innocence

Dandelion – fidelity

Elm – nobility and refinement

Fir – passing of the ages

Flax – destiny

Foxglove – deceit

Garlic – strength and power

Grass – submissiveness

Heather – luck

Holly – defense and foresight

Hyssop – cleanliness

Jasmine – grace

Lemon balm – love

Marigold – affection warmth

Myrrh – Joy

Orchid – refinement

Parsley – celebration

Rocket – competition

Saffron – warning of indulgence

Sage – wise

Thyme – bravery and action

Yarrow – healing

THE HERBALIST CLEANER

1 To bring shine back to copper pans rub with salt and lemon

2 For rust stains, soak in lemon juice for at least one hour.  Wipe away and repeat

3 Eucalyptus essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a great cleaner

4 Sandalwood essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a great cleaner

5 Lemon essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a great cleaner

6 Tea Tree essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a great cleaner

Lavender essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a great cleaner

HEALING HERBS

SANKHYA SHANA

PUBLISHED BY:

SHANA

Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

Herbs are very powerful and can sometimes be toxic.  Always consult with a professional when using herbs.  The author does not accept responsibility for the misuse of any herbs and has provided this information with good intent.

____________________________________________

HEALING HERBS

Table of Contents

Introduction

A-F

G-M

N-S

T-Z

HEALING HERBS

Introduction

From time immemorial the wonderful curative properties of herbs have been used, honored and respected. When Great Britain was invaded by the Saxons, much of her history and knowledge of herbal healing was learnt, used, and passed on by the Saxons.  Using herbs such as nettle and dandelion to heal the sick and help the healthy, the Saxons made use of this ancient herbal knowledge.  Throughout history much has been written about herbs and it is said that for every illness that afflicts the body, there is a herb that heals it.

SECTION 1

HEALING HERBS

A-F

ALOE – vulnerary, emollient, cathartic, aromatic.  The parts used of this herbs are the leaves.  This is perhaps one of the most healing of all the herbs.  The juice from the leaves can be applied directly to the skin for treatment of burns and scars, and especially sunburn.  The juice can also be drunk and is especially good for cleaning out the colon.  It also cleans the stomach, kidneys, liver, spleen and bladder.

BALMONY – Detergent, stimulant and tonic.  The parts used of this herb are the leaves.  This herb assists the liver and general digestion.  It is stimulating and therefore also acts to counteract tiredness.  It increases the appetite.  When applied to sores and skin conditions such as eczema, it is both soothing and healing.  The best dose is about one ounce per pint of water, and drunk slowly.

BAYBERRY – Stimulant, tonic and astringent. The parts of this herb used are the leaves, bark and flowers.  This is one of the best herbs to used for a cough, cold or sore-throat.  A gargle of bayberry tea will have rapid healing effects on the throat.  For colds it is best taken mixed with peppermint.  For tea mix around one teaspoon per pint, and allow it to steep for half an hour in boiling water.  Bayberry has also been found to be healing for jaundice.  It improves the circulation of the whole body and is a wonderful tonic for the female organs, including on the womb during pregnancy.

BURNET – Carminative, stomachic, aromatic.

The part of this herb used is the root.  This is one of the most cleansing herbs for the chest and lungs, and stomach.  It also eases earache and toothache. The remedy is best drunk cold, after steeping a teaspoon in boiling water and allowing the water to cool.

CALAMUS – Vulnerary, tonic, carminative.  The part of this herb used is the root. This is one of the best remedies for the stomach, and so is often used with other herbs to protect the stomach.  Also one of the best herbs for fevers. This herb can also be used to stop smoking as it causes nausea when tobacco is used.

CELANDINE – Purgative, anti-spasmodic and diuretic.  The parts of this herb used are the root and seed.  This herb is excellent for skin conditions such as eczema, warts and ringworm.  It has also been found to be beneficial for asthma.

COLOMBO – Febrifuge and antiemetic.  The part of this herb used is the root.   This is one of the best all round tonics.  It is also usefully employed during pregnancy to ward off nausea.  Excellent for any affliction of the colon.  In hot climates this herb helps keep the entire system cool.

DANDELION – Diuretic, hepatic, tonic and stomachic. The parts of this herb used are the leaves and roots. This is one of the oldest known remedies for anemia.  The herb has lots of important salts used by the body. This is an excellent herb for the internal organs, assisting the liver, kidneys, bladder bowels and female internal organs.  Also excellent at healing skin conditions and fevers.

ECHINACEA – Antiseptic, depurative and tonic. The part of this herb used is the root.  This is an excellent herb to boost the immune system and is one of the best blood cleansers.  Because of this it is often used in cases of blood poisoning, or venomous insect bites and for cleaning wounds.  It is sometimes used in conjunction with myrrh.

FLAXSEED – Pectoral and emollient.  The part of this plant used is the ripe seed.  Often used in a poultice this herb is excellent for tumors and inflammations.  Also good for coughs and asthma. Can be applied externally to burns and scalds.  To take internally add one teaspoon to boiling water and allow to cool before drinking.

G-M

GINGER – Stimulant, condiment, aromatic, diaphoretic.  The part of this herb used is the root.  Very good for colds, coughs, gout and cholera. When taken hot it promotes sweating.

GINSENG – Stimulant, tonic, demulcent.  The part of this herb used is the root.  Although this herb is used to combat most illnesses and for general health and healing, it is known especially for its curative properties for coughs and colds.  It is also thought to be an aphrodisiac.  Very stimulating it is best not used if you have high blood pressure.

HAWTHORN – Tonic and sedative.  The parts of this herb used are the dried berries and the flowers.  Make infusions of this by steeping a tablespoon of the flowers in hot water.  This is an excellent herb for the heart, greatly strengthening the heart and thus assisting with both high and low blood pressure.

JUNIPER – Carminative, antiseptic and stomachic.  The part of this herb used are the berries.  Very healing for kidney and bladder trouble and any digestive diseases.  The berries are very good to ward off illness and disease, and should be used to prevent illness if exposed.

MANDRAKE – Antibilious, cathartic, resolvent and deobstruent.  The part of this herb used is the root. This is the undisputed best herb for any liver troubles.  It is a very powerful herb and must be used carefully.  The best dosage is in very small amounts to prevent vomiting.  It is an excellent tonic for body tissues.

MUSTARD – Digestive, stimulant, laxative.  The part of this herb used is the seed.  Very good for respiratory tract troubles.  If added to a footbath, mustard aids in drawing the blood down to the feet, thus easing congestion.

MYRRH – Antiseptic, expectorant, tonic.  The part of this herb used is the resin and powdered gum.  This powerfully antiseptic herb was widely referenced in the bible as a magical source of healing.  It is most powerful when used with lung diseases.   It greatly diminishes mucus discharge so is excellent for coughs.  It also helps clear piles and halitosis.

N-S

NUTMEG – Sialalogue, aromatic, carminative and expectorant. The part of this herb used are the seeds.  This herb is mildly hallucinogenic, and is generally used in cooking.  Very good for digestion.

PENNYROYAL – sudoforific, sedative and diaphoretic.  The entire plant and plant oil are used.   May be taken as a tea.  Excellent for jaundice, gout and chest infections.  Relieves bruising and toothache.

RHUBARB –Astringent, purgative and tonic.  The part of this herb used is the root. Never eat the leaves as these are poisonous.  This is an excellent cleanser and tonic.  Good for constipation.  Also stimulates the gall bladder.  Relieves headaches.

SANICLE – Depurative, discutient, expectorant and alterative. The parts of this herb used are the root and leaves.  This plant is known as a healer of all wounds and is a very powerful medicine.  Very healing and cleansing.  Heals external wounds and internal tumours.  Cleanses syphilis and gonorrhea.

SASSAFRAS – Diuretic, stimulant and aromatic.  The part of the herb used is the back of the root. This herb cleanses and purifies the blood.  Very good tonic for the stomach. Excellent remedy for inflamed eyes.  Best not consumed for longer than a week at a time.

T-Z

TANSY – Emmenagogue, diaphoretic, aromatic. The entire plant is used.  For hundreds of years this herb was used as an embalming agent.  Very good for fevers and an all-system tonic.  Useful with jaundice and hysteria.   Helps balance heart palpitations.

VALERIAN – Nervine, aromatic, anodyne.  The part of the plant used is the root.  This is one of the best nerve tonics and people find it to be very soothing.  Heals stomach ulcers.  Best taken in the form of a tincture, a couple of drops in a glass of water every day.

VIOLET – Emetic, antiseptic, alterative.  The entire plant is used.  This herb is a powerful blood purifier.  Used as a healer for cancer and internal ulcers.  Very good for gout coughs and colds.               Eases headaches and congestion.

WITCH HAZEL – Tonic, sedative, astringent.            The bark and leaves of this herb are used.  This is an ancient remedy and used for both internal and external bleeding.  Restores healthy circulation.

YARROW – alterative vulnerary and diaphoretic.  The entire plant of this herb is used.  One of the best for healing colds.  Relieves fevers.   Cures wounds and ulcers.   Very good for female internal organs and any womb troubles.

Table of Contents

Copyright

GROWING HERBS

Introduction

GROWING YOUR OWN HERBS

WHEN TO HARVEST

PRESERVING HERBS

HERBAL TERMINOLOGY

Growing Angelica

Growing Basil

Growing Borage

Growing Calendula

Growing Coriander

Growing Dill

Growing Fennel

Growing Lavender

Growing LemonBalm

Growing Oregano

Growing Sage

Growing Thyme

A-Z COOKING HERBS

Introduction

Allspice

Angelica

Anise

Basil

Borage

Cardamom

Cayenne Pepper

Chives

Coriander

Dill

Fennel

Garlic

Horseradish

Jasmine

Lavender

Lemon Balm

Marigold

Rosemary

Saffron

Tarragon

Thyme

Sage

THE HERBALIST

Introduction

ESSENTIAL OILS

HERBAL MEDICINES

HERBALISM

HEALING HERBS

HERBS AND ASTROLOGY

HERBAL TERMINOLOGY

HERBAL SYMBOLISM

ERBAL SYMBOLISM

THE HERBALIST CLEANER

HEALING HERBS

Introduction

A-F

G-M

N-S

T-Z