THE BOOK OF HERBS

Rosemary Baker

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 has given this information in good faith and does not accept responsibility for irresponsible practice.   Herbs are very powerful and can be dangerous.  Always consult a professional.

____________________________________________

TABLE OF CONTENTS

Introduction

Growing

Cooking

Cleaning with Herbs

Herbalism

symbolism

History

The Herbals

Herb Recipes

HERBS

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.

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.

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.

A-Z Cooking Herbs

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.

ALLSPICE RECIPE

COCONUT LYCHEE SORBET

Serves 4

Delicious served as a light dessert after a meal

Ingredients

2o peeled fresh lychees

2 tbsp of brown sugar

1 glass water

1 freshly squeezed lime

4 tbsp grated coconut

½ tsp all spice

STEPS

1 Blend together the lychee, lime and coconut

2 Stir in brown sugar and water (save 1 tbsp water)

3 Refrigerate for 3 hours

4 Take out of the fridge and stir, adding a little more water and all spice

5 Freeze

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.

ANGELICA RECIPE

COCONUT CHOCOLATE CUPCAKES

6 cupcakes

Best served as a dessert

50 g milk chocolate

½ tsp baking powder

30g cocoa

1 tbsp Greek yoghurt

2 tbsp grated coconut

70 g butter

1 tsp angelica

100g brown sugar

1 beaten egg

50 g self-raising flour

6Cupcake trays

ICING

100 g milk chocolate

3 tbsp Greek yoghurt

2 tsp grated coconut

2 tbsp maple syrup

STEPS

1 Preheat oven to 180 C.  Place cupcake trays

On middle shelf. Mark 4.

2      Blend the butter and sugar and add egg to make a smooth creamy texture

3      Melt the chocolate

4     Add flour and cocoa and baking powder along with melted chocolate and stir well

5      Add yoghurt and coconut

6      Bake for 20 minutes

7      Blend together the maple syrup, angelica and yoghurt and chocolate and smooth over the cupcakes, sprinkle with grated coconut

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.

ANISE RECIPE

CHICKEN SPICE

Lovely served as a main meal

Origin – Korea

Ingredients

Sunflower oil

Sesame oil

1 pound of chicken breast

2 dashes of Soya sauce

Spring onions

8 baby potatoes

2 large carrots

Fresh coriander

2 tbsp chili paste

4 tbsp sake

sprinkle anise

STEPS

1 Slice the onion and garlic finely and marinade in sesame seed oil , anise and Soya sauce

2 fry gently

3 Add chicken and brown both sides, roughly 8 minutes

4 Lightly boil the potatoes

5 Add carrots and seasoning to the chicken

6 Add potatoes and water

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.

BASIL RECIPE

CREAM OF PUMPKIN

Ingredients

Sliced shallots

1 clove garlic

Diced pumpkin, 1 kg

2 cups chicken stock

1-cup milk

Double cream

Fresh ground nutmeg

Chopped coriander and basil

Steps

1 Fry the shallots and garlic and pumpkin

2 Add stock

3 Simmer for half an hour

4 Sieve and stir in milk and cream

5 Garnish with fresh coriander leaves and basil

6 Add salt and pepper to taste

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.

BORAGE REC IPE

CRAB CUCUMBER SALAD

This refreshing and light dish is perfect for a tasty lunch

Serves 4

Ingredients

2 tsp salt

8 oz fresh crabmeat

4 cucumbers, finely sliced

2 tbsp soy sauce

1 tsp brown sugar

1 tsp borage

2 tsp sesame seed oil

2 tbsp sake vinegar

STEPS

1 Salt the cucumbers, borage rinse and drain and mix together with crabmeat

2 Drizzle with vinegar and sesame seed oil

3 Mix and add sugar and soy sauce

4 Serve immediately

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.

CARDAMOM RECIPE

TARAMIND CHUTNEY

Most people either prefer this sweet or sour, this is a fantastic sauce to add flavor to meats and breads

Origin – Pakistan

Ingredients

1 thumb freshly cut ginger

Sprinkle sea salt

Sugar to taste

1 crushed fresh chili

2-cup warm water

1 tsp ginger powder

1 tsp dried cumin powder

200 gm Tamarind

½ tsp ground cardamom

STEPS

1 Mix together the salt, sugar, ginger and cumin powder and cardamom

2 lightly fry the fresh ginger and chili

3 Marinade the Tamarind in water and then add together with the other ingredients

4 Mix well and simmer for 10 minutes

5 Serve cool

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.

CAYENNE RECIPE TOM YAM SOUP

ORIGIN – Thailand

Ingredients

1 liter water

Sunflower oil

cayenne

Sesame oil

Soya sauce

Curry paste

Limejuice

Coriander

Turmeric

Chili

Brown sugar

¼ kilo shelled shrimps

STEPS

1 Make a marinade with curry paste oil and water, and simmer for 20 minutes

2 Add shrimps and boil for further 5 minutes

3 Add turmeric, chili and boil for further 2 minutes

4 Add limejuice

5 Remove from heat and sprinkle with coriander leaves

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.

CHIVES RECIPE MISO SOUP

ORIGIN – Japan

Ingredients

Smoked or plain tofu

Spring onions

Water

Sesame seeds

chives

Miso

Mirin

Steps

1 Sprinkle tofu with sesame seeds and spring onion and chives

2 Cut tofu into 2 cm squares

3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well

4 Add tofu and cook for further five minutes

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.

CORIANDER RECIPE TANDORI CHICKEN

Well-known Indian dish, served as a starter or main meal.

ORIGIN – India

Ingredients

Serves 4

4 chicken legs or thighs

1 onion

3 cloves garlic, large

Fresh ginger

Sprinkle of cumin seeds

Coriander

Paprika

8 tbsp natural yoghurt

½ cup lemon juice

Chili

Red color

Steps

1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade the chicken for at least one hour in the fridge

2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night in this paste

3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the oven until chicken is thoroughly cooked through (depending on over 40 mins-1 hour)

4 Serve with side salad of cucumber, tomato and lettuce

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.

DILL RECIPE

COCONUT PLANTAIN HADDOCK

A delicious main dish, which is highly nutritious and very tasty

Serves 4

Ingredients

4 Haddock cutlets

2 spring onions, chopped

4 large ripe sliced plantains

2 red chopped challis

½ tsp sea salt

sprig dill

8 oz coconut cream

STEPS

1       Prepare 4 squares of aluminum foil to package the fish

2      Season the fish with salt, and top with the onion, plantains and chili

3      Pour over the coconut cream, and wrap the parcels

4     Bake in the oven at 350 C for ½ hour, until fish is cooked through

5      Add dill

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.

FENNEL SALAD

Ingredients

Chopped fennel

Spring onions

1 large carrot

Olive paste

French dressing

2 Lettuce hearts

Steps

Mix the onion and fennel together in a bowl.

Fill the lettuce leaves with this mix.

Grate the carrot over the top and dress with French dressing.

Place one dollop of black olive paste on each lettuce leaf.

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.

GARLIC RECIPE CARROT SOUP

Ingredients

1 celery stick

1 clove garlic

2 ½ cups chicken stock

8 carrots

2 spring onions

Orange peel, grated

Lemon juice

Double cream

Steps

1 Chop carrots garlic and celery into small 1 cm pieces

2 Fry onion and celery

3Add carrots along with stock, and bring to the boil

4 Once boiling add orange rind and lemon juice

5 Simmer for half an hour

6 Blend the soup before adding cream and stirring

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.

HORSERADISH RECIPE

One of the best recipes for horseradish is a good old Sunday roast!  Simply use it as a sauce with roast beef!

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.

JASMINE RECIPE

Steep the Jasmine in boiling water for twenty minutes.  Drink warm.

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.

STRAWBERRY COCONUT SUSHI CHEESECAKE

Origin Japan

Serves 4

Delicious light dessert, very sweet

Ingredients

100 ml coconut cream

fresh mint

5 large sliced strawberries

100ml double cream

40 g brown sugar

3 tsp mirin

100 g sushi rice

lavender

STEPS

1 Mix together coconut cream and mirin and chill

2 Prepare sushi rice and add brown sugar

3 Add the chilled mix to the sushi rice along with double cream and strawberries

4 Chill

5 Garnish with fresh mint leaves and sprinkle with lavender

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.

COCONUT LYCHEE SORBET

Origin Japan

Serves 4

Delicious served as a light dessert after a meal

Ingredients

2o peeled fresh lychees

2 tbsp of brown sugar

1 glass water

1 freshly squeezed lime

4 tbsp grated coconut

chopped lemon balm

STEPS

1 Blend together the lychee, lime and coconut and lemon balm

2 Stir in brown sugar and water (save 1 tbsp water)

3 Refrigerate for 3 hours

4 Take out of the fridge and stir, adding a little more water

5 Freeze

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.  The herb is a member of the calendula tribe.  When used in cooking the flower is subtle yet strong.

NUT NOODLES

Origin – China

This dish is great to have as a simple noodle side dish, or as a way to make delicious noodles served alone or with a topping of your choice.  Very simple dish to prepare

INGREDIENTS

4 tbsp fish sauce

1 thumb freshly cut ginger

½ tsp marigold

4 tbsp sesame seed oil

2 crushed garlic cloves

1tbsp tahini

2 tbsp peanut oil

4 spring onions, finely sliced

1 pound noodles (egg or rice)

1 large cucumber, cut into thin strips

4 tbsp ground fresh peanuts

1 tbsp cashew nuts, ground, unsalted

2 tbsp ground brown sugar

3 tbsp rice vinegar

STEPS

1 Prepare the noodles according to cooking instructions until readily cooked.

2 Mix together the nuts, sesame oil, fish sauce and marigold ginger, garlic and vinegar with sugar.  Blend well.

3 Add to the noodles

4 Garnish with spring onion and cucumber strips

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.

PARSLEY RECIPE

LENTIL POTATOE RECIPE

1 Soak the lentils in a bowl of water

2 Lightly boil the potatoes

3 Lightly boil the spinach and add some lemon.

4 Fry spring onions and add the potatoes and spinach, a glass of water and some chili and curry power.  Add water

5 Cook for ten minutes, add the lentils and then cook for a further 15 mins

6 Simmer to taste, garnish with parsley

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.

WATERCRESS SOUP

Ingredients

2 spring onions

4 cups milk

1 tbsp butter

1 large potato

Double cream

Watercress, large bunch

Sprinkle rosemary

Steps

1 Gently fry the onion and watercress in butter

2 Add milk, rosemary and potatoes and simmer for half an hour

3 Liquidize. Add cream and serve

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.

TARRAGON RECIPE

WHITE WINE COCONUT PRAWNS

A delicious light starter that is mouth-wateringly tasty

Serves 4

Ingredients

8 King Prawns

2 tbsp dry white wine

Sunflower oil

2 beaten eggs

1 tbsp plain flour

4 oz coconut milk

pinch tarragon

Pinch sea salt

Crushed black pepper

5 crushed garlic cloves

2 tbsp fresh coriander

4 freshly squeezed limes

STEPS

1 Marinade the prawns in the lime juice together with seasoning for 2 hours

2 Mix together the coconut, coriander and egg

3 Coat the prawns in plain flour

4 Dip the prawns in the egg and coconut

5 Fry the prawns in oil until thoroughly cooked through.

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.

THYME RECIPE

CREAM OF MUSHROOM

Ingredients

Spring onions, chopped

2 cloves garlic

30 large field mushrooms, chopped

2 tbsp flour

2 cups chicken stock

Lemon juice

1.2 tsp thyme

Double cream

Steps

1 Fry the spring onions and garlic in butter

2 Add the mushrooms and fry gently for 5 mins

3 Add flour

4 Fry for further 2 mins

5 Add stock with thyme and simmer for half an hour

6 Sieve, Add cream and serve

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.

COOKING WITH DRIED HERBS

It is true that fresh herbs are generally preferred in cooking.  However dried herbs can be easier to get hold of sometimes, and easier to store, and may be used as a substitute for fresh herbs.  When cooking with dried herbs, the amounts you need are less.  Usually substituting one tablespoon of fresh herbs with one teaspoon of dried herbs is a good measurement to go by.

Try to use herbs and spices that are whole, and that you grind yourself.

COOKING WITH FRESH HERBS

Fresh herbs can be used in bundles and bunches and added to the food before cooking.  However, they can also be used as a garnish and added at the end of cooking, just before serving, or sprinkled a few moments before cooking is completed.  If the food does not have a very strong taste, then less herbs are needed to complete the flavor.  It is best not to use more than one very strong tasting herb, as this can be overpowering.

Something to remember is that the more finely the fresh herb leaves are chopped the more flavor is released.

THE HERBALIST CLEANER

Herbs also have wonderful properties to clean and kill bacteria around the home.  Take a quick look at these easy simple herb cleaning tips!

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

HERBAL HEALING

Herbal healing is perhaps the most ancient healing source known to man, before touch.  Plants existed on earth before animal life, and as such hold the oldest wisdom on earth.  The knowledge of plants can be used not only to heal yet also to uplift, stimulate, and sedate.  There are many wonderful uses of herbs and this book looks very briefly at just some of them.

Initially we will look at the different ways one can use herbs, and then individual herbs and their properties will be listed.

Herbal Baths

As the skin is the on of the largest body parts, it also allows for easy and rapid absorption.  As such bathing in a warm herbal bath, greatly assists the easy absorption of herbal properties into the body.

A herbal bath is easy to prepare, either by simply adding a herbal infusion to the bath, or preparing a muslin full of herbs and placing it under the running bath water.

Herbal Teas

This is perhaps the most widely used form of herbal healing, where an infusion, or tea bag is filled with herbs and brewed in boiling water.

Usually the stems and flowers of the herbs are used to make the infusion.

Chamomile is a well-known herbal tea and has marvelous relaxing effects.

Sage tea has also been used for centuries, and it supports the immune system and fights infection.

Rosemary tea has been used as a herbal remedy to improve memory though one should not exceed more than 3 cups a day.

Nettle is a very good herbal tea for detoxification.

One of the most popular teas along with chamomile is peppermint, which is known to stimulate and aid digestion.

HERBAL CREAMS

Herbal creams are a wonderful way of healing certain ailments on the skin.  For eczema for example, the common garden week chickweed, blended with chamomile has a remarkably soothing effect on this itchy skin condition.  Calendula cream is also a miracle cream for healing broken skin from scars, or burns.

AROMATHERAPY

Aromatherapy is another wonderful way of using herbs for healing.

During steam distillation, essential oils are extracted from the roots, flowers, and stems of curative healing herbs – they are a very rich chemical compound of the plant once extracted.

Often these oils are then heated over a candle in an oil burner, aroma lamp – and then they diffuse creating a pleasant fragrance in the air.

You can also add a few drops of essential oil to bath water, face creams, shampoos and conditioners.  It is usually best not to use them neat on the skin as they are very concentrated.

Another use of essential oils is with massage, simply add a few drops of the required essential oil to a carrier oil, such as almond oil, and enjoy a pleasant aromatherapy massage.

PREPARING REMEDIES

Preparing herbal remedies is generally very easy.  The traditional quantities are easy to remember, as it is usually one ounce of dried herbs to one pint of water.

Some remedies vary though this is generally a good rule of thumb.

There are many good herbalists and herbs can be sourced widely and usually very cheaply.  There effects can be miraculous if not somewhat magical.

HERBALISM

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 garlic and myrrh was used by the Egyptians.  The knowledge of these people and other indigenous tribes has led too much of the development of modern medicine.

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. 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.

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 stimulation and these may be used by the aroma therapist 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.

SYMPTOMS AND WHAT HERBS HEAL THEM

- at a glance

ACHES – valerian, catnip, skullcap, angelica, peppermint, passionflower

ANEMIA – fenugreek, agrimony, centaury, comfrey

ASTHMA – comfrey, hyssop, milkweed, wild cherry, thyme, red sage, flaxseed

BED-WETTING – St John’s Wort, fennel, hops, buchu

BLEEDING – golden seal, comfrey, yellow dock,  blackberry leaves

BLOOD POISONING – Echinacea, myrrh, goldenseal, pepper

BOILS – chickweed, coral, hops, wintergreen, birch, Echinacea

BRONCHITIS – myrrh, sanicle, yerba santa, ginger, bloodroot, red sage

BURNS – burdock, comfrey, elder, aloes, chickweed

CHOLERA – cayenne, elder, peppermint, ginger, geranium, red clover

CONSTIPATION – fennel, chickweed, elder, rhubarb root, aloes, licorice

CRAMPS – cayenne, thyme, balm, pennyroyal, coral, peppermint

DANDRUFF – nettle,  sage

DIABETES – golden seal, wintergreen, yarrow, red root, beech

EARACHE – Lemon juice, hops, burnet, origanum

ECZEMA – beech, dandelion, nettle, willow, origanum

EPILEPSY – elder, skullcap, vervain, mistletoe, valerian

FEVER – sage, vervain, thyme, catnip, dandelion, coral, fenugreek, magnolia, cayenne, peppermint, angelica, willow

G-K

GANGRENE – golden seal, myrrh, comfrey, chamomile

GOUT – birch, rue, ginger, burdock, pennyroyal, mugwort

HALTOSIS – myrrh, Echinacea, rosemary, golden seal

HEADACHE – catnip, peppermint, rosemary, thyme, majoram, red root, chamomile

HYPER TENSION (high blood pressure) – hyssop, valerian, myrrh, skullcap

HYSTERIA – saffron, tansy, catnip, peppermint, pennyroyal, mistletoe

INFLAMMATION – hops, cayenne, witch hazel, hyssop, fenugreek

INSANITY – peppermint, skullcap, catnip, rosemary

JAUNDICE – balmony, dandelion, mandrake, fennel, plantain, hyssop, majoram

L-Z

LEPROSY – yellow dock, henna, burdock, pennyroyal

MEASLES – saffron, cleavers, valerian, yarrow, red sage

NERVOUSNESS – chamomile, nettle, catnip, vervain, thyme, valerian, pennyroyal, hops

NEURALGIA – celery, wild yam, peppermint, nettle, hops

PAIN – mint, catnip, dill, skullcap, chamomile, nettle

PHLEGM – nettle, borage, vervain, pennyroyal

PLEURISY – lobelia, elder, pleurisy root, cayenne, yarrow, flaxseed

RINGWORM – borage, plantain, golden seal, sarsaparilla

S-Z

SCALDS – elder, chickweed, onions (bruised)

SCARLET FEVER – cleavers, saffron, valerian, cayenne, goldenseal

SCURVY – cleavers, majoram, dandelion, chickweed

SNAKE BITES – skullcap, fennel, Echinacea, hyssop, cedron

SORE THROAT – red sage, rock rose, Echinacea, wintergreen, fenugreek, hops, cayenne

SWELLING – chamomile, comfrey, dill, parsley, hops

TONSILITIS – Echinacea, sage, tansy, mullein, golden seal

TUBERCULOSIS – myrrh, burdock root, rosemary, red root, comfrey, celandine

VARICOSE VEINS – witch hazel, burnet, wild alum root

HEALING HERBS AT A GLANCE

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

A CLOSER LOOK AT 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.

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 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

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

HISTORY OF HERBAL MEDICINE

A man known as Hippocrates, said to be the father of modern medicine is the first documented recording we have of herbal healing being practiced as an art.  He swore to promote healing, and did very much believe in nature, and leaving things to course, with the practical assistance of herbs.

The Old Testament refers to a number of herbs, and one of the most practical Chinese books on herbal medicine dates back to pre 2500 BC.

Today, most of our herbal knowledge derives from the Golden Age of the Elizabethan Era, when herbalism was nurtured, and grew and flourished. In 1551 Newe Herball was published by William Turner.  This fascinating book depicted detailed drawings of herbs and indicated a rise in the appreciation of herbalism.

THE HERBALS

Between 1470 and 1670, over these two hundred years, books were printed detailing knowledge and classification of herbs.

Following the invention of printing in the fifteenth century, a flurry of production of books followed, naturally.  Many of the printing dates of these books suggest the fifteenth century, yet in fact were written far earlier.  It is simply that they were printed during the fifteenth century.

In 1484 Peter Schoffer printed the Latin Herbarius at Mainz.  This work was a compilation of a number of medieval writers.  Most of those quoted were quoted before 1300 AD.  This work was likely to have been written at a much earlier date.

The Herman Herbarius was printed a year later, in 1485, and unlike many people believe, is not simply a translation of the former.   The chapters of this Herbarius - which is a work entirely in it’s own right, - are listed in alphabetical order.  Each chapter details a herb.  This book was published into many different languages.

In 1491 Jacob Meydenbach published the Hortus Sanitatis, regarded as one of the most fundamental books on botany.  This book includes much of the German Herbarius, yet is also far more extensive.  The book is heavily illustrated and highly informative as well as imaginative.

In the Aristotelian school of natural history, there is much information to be found on plant classification. Through a study of this classification we discover that much of the classification has resulted from the healing properties of the plant.  It was discovered that at times plants resembled in appearance the body part they were capable of healing.  Herbs such as lungwort are good for the lungs.  It is clear to see that such plants were classified according to their healing powers.  This thus suggests that knowledge of plants’ healing powers pre dated the records of plant classifcation first document.

Herb Recipes

CARROT SOUP

Ingredients

1 celery stick

2 ½ cups chicken stock

8 carrots

2 spring onions

Orange peel, grated

Lemon juice

Double cream

Steps

1 Chop carrots and celery into small 1 cm pieces

2 Fry onion and celery

3Add carrots along with stock, and bring to the boil

4 Once boiling add orange rind and lemon juice

5 Simmer for half an hour

6 Blend the soup before adding cream and stirring

CREAM OF ONION

Ingredients

Chopped coriander

Double cream

Milk

2 tbsp flour

4 cups chicken stock

Shallots

1 tbsp butter

Steps

1 Fry shallots in butter until caramelized slightly

2 Adding stock, bring to the boil

3 Simmer for one hour

4 Liquidize

5 Add coriander and milk and cream, salt and pepper to taste

CREAM OF MUSHROOM

Ingredients

Spring onions, chopped

2 cloves garlic

30 large field mushrooms, chopped

2 tbsp flour

2 cups chicken stock

Lemon juice

Double cream

Steps

1 Fry the spring onions and garlic in butter

2 Add the mushrooms and fry gently for 5 mins

3 Add flour

4 Fry for further 2 mins

5 Add stock and simmer for half an hour

6 Sieve, Add cream and serve

CREAM OF PUMPKIN

Ingredients

Sliced shallots

1 clove garlic

Diced pumpkin, 1 kg

2 cups chicken stock

1-cup milk

Double cream

Fresh ground nutmeg

Chopped coriander

Steps

1 Fry the shallots and garlic and pumpkin

2 Add stock

3 Simmer for half an hour

4 Sieve and stir in milk and cream

5 Garnish with fresh coriander leaves

6 Add salt and pepper to taste

BEETROOT SOUP

Ingredients

1 kg grated beetroot

1 carrot

2 shallots

3 cups chicken stock

Lemon juice

Steps

1 Fry shallots, and carrots

2 Add beetroot and stock

3 Simmer for half an hour

4 Liquidize

5 Add lemon juice, salt and pepper to taste

This soup can be served chilled, and you may add single or double cream

LENTIL POTATOE RECIPE

1 Soak the lentils in a bowl of water

2 Lightly boil the potatoes

3 Lightly boil the spinach and add some lemon.

4 Fry spring onions and add the potatoes and spinach, a glass of water and some chili and curry power.  Add water

5 Cook for ten minutes, add the lentils and then cook for a further 15 mins

6 Simmer to taste

TOM YAM SOUP

ORIGIN – Thailand

Ingredients

1 liter water

Sunflower oil

Sesame oil

Soya sauce

Curry paste

Limejuice

Coriander

Turmeric

Chili

Brown sugar

¼ kilo shelled shrimps

STEPS

1 Make a marinade with curry paste oil and water, and simmer for 20 minutes

2 Add shrimps and boil for further 5 minutes

3 Add turmeric, chili and boil for further 2 minutes

4 Add limejuice

5 Remove from heat and sprinkle with coriander leaves

AVOCADO SOUP

Ingredients

3 spring onions

1 tbsp butter

2 cups chicken stock

4 large avocadoes

Lemon juice

Double cream

Steps

1 Fry the spring onions in the butter

2 Add stock and avocadoes

3 Simmer for five minutes

4 Add lemon juice and double cream

5 Liquidize

Delicious hot or cold

LEEK AND POTATO SOUP

Ingredients

2 large leeks

1 large onion, chopped

3 cups chicken stock

Fresh ground nutmeg

3 large potatoes, peeled and sliced

1 large carrot

Steps

1 Fry the carrot and onion until onion is caramelized

2 Add stock and simmer for five minutes

3 Add leeks and potato, nutmeg and gently simmer for half an hour

Delicious hot or cold.  If served chilled, best to liquidize

MISO SOUP

ORIGIN – Japan

Ingredients

Smoked or plain tofu

Spring onions

Water

Sesame seeds

Miso

Mirin

Steps

1 Sprinkle tofu with sesame seeds and spring onion

2 Cut tofu into 2 cm squares

3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well

4 Add tofu and cook for further five minutes

WATERCRESS SOUP

Ingredients

2 spring onions

4 cups milk

1 tbsp butter

1 large potato

Double cream

Watercress, large bunch

Steps

1 Gently fry the onion and watercress in butter

2 Add milk and potatoes and simmer for half an hour

3 Liquidize. Add cream and serve

Mint Tomato Salad

Ingredients

Cherry tomatoes

Fresh mint

Brown sugar

Lemon

Rocket salad

Cream

Steps

1 Chop the mint, leaving some sprigs to garnish

2 Halve the cherry tomatoes

3 Make a bed of rocket salad to one side

4 Cover the salad bed tomatoes with the chopped mint

5 Mix the lemon and cream, and sugar, and lightly dress the tomatoes, garnishing with mint sprigs.

FENNEL SALAD

Ingredients

Chopped fennel

Spring onions

1 large carrot

Olive paste

French dressing

2 Lettuce hearts

Steps

Mix the onion and fennel together in a bowl.

Fill the lettuce leaves with this mix.

Grate the carrot over the top and dress with French dressing.

Place one dollop of black olive paste on each lettuce leaf.

AVOCADO CRAB SALAD

1 Cook the crab.  Fresh crab is best. Small crabs need about ten minutes boiling though large crabs need around 20 minutes.  Once the crab is cooked, squeeze plenty of lemon juice onto the crabmeat.

2 Make a bed of spinach and rocket leaves.

3 Cut the avocado into strips and layer on the top of the salad bed.

4 Place dollops of crabmeat infused with lemon juice on each avocado strip

5 Sprinkle with olive oil and balsamic vinegar.

BABY BOK CHOI

Ingredients

Cashew nuts

Baby bok choi leaves

Soy sauce

Rice vinegar

Sesame oil

Romaine lettuce

Steps

1 Crush the cashew nuts into a paste

2 Make a dressing from the rice vinegar, soy sauce and sesame oil

3 Shred the romaine lettuce and baby bok choi leaves

4 Mix the crushed cashew paste into the dressing

5 Dress the salad and serve immediately.

FRIED OKRA

ORIGIN – India

Ingredients

(Choose amount to taste)

Okra

Turmeric

Chili

Garlic

Spring onion

Garam masala

Ghee

Steps

1 Chop okra into 2 cm pieces

2 Gently fry onion and garlic in ghee

3 Add okra, turmeric, chili and garam masala and cook, to taste

TANDORI CHICKEN

ORIGIN – India

Ingredients

4 chicken legs or thighs

1 onion

3 cloves garlic, large

Fresh ginger

Cumin seeds

Coriander

Paprika

Natural yoghurt

½ cup lemon juice

Chili

Red color

Steps

1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade the chicken for at least one hour in the fridge

2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night in this paste

3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the oven until chicken is thoroughly cooked through (depending on over 40 mins-1 hour)

4 Serve with side salad of cucumber, tomato lettuce