Using Herbs at Home

To be able to care for yourself and your family by making natural remedies is a pleasure, and the benefits are legion. The organic chemistry of remedy-making is an extension of cooking, and the same principles and skills apply. For success, use the best-quality ingredients, practice absolute cleanliness, and follow the instructions carefully.

It is important to remember that several herbs may be recommended for a particular ailment; all are slightly different. For example, would rose, lavender, rosemary, or chamomile be best for your headache? Would a cool compress be best, or a long soak in a rosemary bath? Knowledge of the herb, the individual, and the different methods must be combined to prescribe remedies that will be really effective.

WHERE TO GET HERBS

Many herbs and herbal products are freely available. Plants or seeds can be bought from garden centers (always check the Latin name) and grown in the garden or in a window-box. Dried herbs are available from herb stores and some wholefood outlets. Always specify the herb (the Latin name if possible) and the part of the plant to be used— root, bark, leaf, or flower.

Herbal products, remedies, tinctures, tablets, etc. are available from wholefood stores, and some pharmacies and general food stores. Read the label and instructions carefully. Regarding plants picked from the wild, countries have different rules and some plants are protected by law. Check the legal situation and get permission from the landowner. Check identification carefully and pick the minimum required, with proper regard for conservation. Never gather roots from the side of the road, by recently sprayed crops or foliage, or from sickly-looking plants.

PREPARATION

THE FRESH PLANT
The easiest way to take a herb is to pick it directly from the plant. Leaves can be used in salads, sandwiches, or soups. Chickweed, chicory, dandelion, and marigold make excellent salad additions. Nettle is traditional for green soup. Elderflower fritters are fun. Chewing a few fresh leaves of marjoram will help clear the head. Horseradish leaves will clear sinuses. Sage eases mouth sores and sore throats. Fresh leaves can also be used to make water infusions (teas), decoctions, tinctures, infused oils, and creams. Follow standard recipes and dosages. Most recipes give the amounts for dried herbs. When using fresh material, add one-third more, as fresh plants contain a considerable amount of water.

IMMEDIATE RESPONSE
For cuts, grazes, and stings, pick four or five leaves (dock is traditional when stung on countryside walks as it is so readily available) and rub the leaves together between the hands to bruise them and release the juices. When damp, apply to the affected area and hold in place. Poultices can be made in the same way.

Most herbs are sold in dried form. In this form they can simply be powdered and sprinkled on to food (half a flat teaspoon twice daily), but most are prepared further. Herbs are prepared for:

AVAILABILITY AND PRESERVATION—so that seasonal plants are available all year round.

CONVENIENCE, EASE OF USE—compressed tablets are often more convenient to take than a cup of tea.

SPECIFIC USE, TO AID THE ACTION OF THE HERB—for example, infused oils for rubs, honey for adding a soothing and demulcent quality to thyme.