How to us Culinary Herbs & Spices Medicinally

How to use Culinary Herbs & Spices Medicinally

Sonia Jones Naturopath

Herbs and Spices How to use Culinary

Naturopath, Nutritional Therapist, & Reflexologist with over 24 years experience

Herbs & Spices Medicinally

Learn how to treat common ailments without the use of medication with everyday herbs and spices

Culinary Curatives in your

you’re familiar with

Kitchen Cupboard

Sonia Jones Naturopath i

Culinary Curatives

Ailments Headaches Sinus problems Indigestion Constipation Diarrhea Colic Sore throat Cold symptoms Circulation Inflammation Cramps Fluid Retention And more 2

Culinary Curatives Culinary herbs and spices are every bit as therapeutic as the so-called ‘medicinal herbs and spices’.

There are many plants that fit into both culinary and medicinal categories.

This book concentrates on the healing secrets of the culinary herbs and spices you can find in our kitchen cupboard.

You will learn how easy it is to use these herbs and spices to make your own medicinals for simple ailments for the whole family. Easily and economically. I am hoping this book will open up a whole new way of thinking for you and encourage you go on to find out more.

This is a good introduction to the healing properties of familiar flavours. The herbs and spices you have been using in your cooking. This book will give you an insight as to how you can lead a healthier life. How you can enhance your immune system, improve digestion and more.

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Treat your own simple ailments pharmaceutical drugs.

without the use of

The advice given in this book is not meant to replace a practitioner’s advice in times of more serious complaints.

If in doubt you should seek out the advice of a qualified herbalist, naturopath or your doctor.

Important: Never take herbs in therapeutic doses if you are pregnant or without seeking professional advice first.

The small amount of herbs and spices you use in your cooking does not qualify as a “therapeutic” dose.

However, these small amounts in your cooking are enhancing your health in many ways especially if used on a regular basis.

Generally, herb are categorised and divided into culinary or medicinal. This is not to say that the herbs and spices found in your kitchen cupboard do not also have medicinal properties, they do. In some cultures they are one of the same. Looking after your health should be a way of life as it’s far too important to leave to chance. It should be a daily thing.

These herbs and spices can help you improve many everyday ailments and improve your general health. They can help solve various digestive problems like indigestion, heart burn, bloating, and constipation. Some can even help increase absorption of nutrients. Some will aid in the cleansing and detoxifying process. While others help with fluid retention, headaches, aches and pains, colds and flu, inflammation, poor circulation and so much more. These herbs are a pleasant, convenient and economical way of maintaining health. Your health and that of your family. Your ‘kitchen cupboard’ should become your ‘medicine cabinet’.

This book will cover how to make medicinals from these culinary curatives. From simple teas to tinctures and more.

Try to get into the habit of adding more herbs and spices to whatever you are cooking or preparing on a daily basis.

Important - sorry I am repeating myself, be aware that if you are pregnant, only take therapeutic doses on the advice of herbalist or naturopath, do not self-prescribe.

However, the little you use in cooking is not a problem.

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Chart of dosages for various ages

At the end of this book is a large chart with an A to Z of various aliments and conditions outlining which herbs and/or spices to use.

Look up each individual herb or spice for more specific instructions.

For instance if the dose recommended is 1 teaspoon then a child aged 8 would take ½ of teaspoon

SIZE AND AGE

DOSE

Adult approx 10st 7lbs

As prescribed for individual herbs

(150lbs)

& spices

Up to the age of 5

¼ adult dose

From 6 up the age 11

½ adult dose

From 11 up the age 17

¾ adult dose

For the elderly

Pregnant

Start off with ½ the adult dose and gradually increase over time

At the end of the book there is an A to Z of aliments and which helps will help.

Not therapeutically unless advised.

Amount in cooking is fine.

Regardless of age more is not better 5

How to prepare the various herbal preparations.

There are many ways to prepare and take these healing therapeutic culinary curatives. It depends of the type of plant material you are going to use and what ailment you are going to treat.

Plants parts:leaves seeds

Infusion This is also how tea is made. It’s the simplest and quickest way of taking herbs therapeutically.

Equipment – A cup with a lid or a tea pot. The size of the tea pot depends on how many cups of tea you are going to make.

roots rhizomes dried berries bark

Measure – 1 to 2 teaspoons of dried herb to 1 cup of boiled water.

buds petals and twigs

Method - Pour boiling water over the herb, cover and let it steep for 10 to 20 minutes.

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Strain the bits out of the tea, if you wish. Drink one cup 3 times a day, unless it says otherwise under each individual herb.

Tip - If you need to, you can make 3 cups in a teapot at one time. Drink one immediately and keep the other two in the fridge until needed.

Parts used – leaves, flowers and seeds. The seeds need to be crushed a little before steeping.

Decoction This method is used for the harder parts of the plant, like bark, roots, twigs and seeds.

Equipment - Small saucepan (not aluminium).

Method - Place herbs and cold water into saucepan.

Bring to the boil and gently simmer for one hour. The liquid will have evaporated to approximately 500 ml.

Strain and divide into 3 doses for the day.

Tip - To make life easier make two days worth if you want. Make sure you keep the rest in the refrigerator until needed.

Parts used - roots, barks, twigs, dried berries and seeds.

Herbal Vinegar Use a good quality organic apple cider vinegar only . This vinegar has healing properties the other types of vinegar do not have.

Measure – 30 grms (1oz) of dried herb and 750 ml of cold water.

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Equipment – a large glass jar with lid and smaller glass storage bottles.

Measure – it is important the apple cider vinegar covers the herb completely. This keeps the plant matter from spoiling.

Method - place dried or fresh herbs in a large jar to about ¾ full. Then make sure the herb or spice is completely covered by the vinegar. Shake everyday for 14 days. Then strain and store in a clean glass container and store in a cool dark place.

Tincture Macerating (soaking) herbs for about 4 to 6 weeks in alcohol. This is a stronger solution than the herbal vinegar. Buy a non branded vodka or gin, use without diluting. The process is the same as the vinegar above except the process is longer.

This is what makes this remedy stronger.

Dose - take one or two teaspoons of tincture in some water once to three times a day depending on age.

Tips – during the process place the jar somewhere visual to remind you to shake the mixture everyday. Not in direct sunlight near the window.

Equipment – a large glass jar with a well fitting lid and smaller glass storage bottles.

Parts used – any part can be used.

Measure – pour in enough alcohol to cover the herb completely.

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Method - place dried or fresh herbs in a large jar to about ¾ full. make sure the herb or spice is completely covered by the alcohol.

Shake everyday for 4 to 6 weeks then strain. Pour into a clean glass bottle and store in a cool dark place. This should last for 6 months.

Equipment – a shallow bowl and empty capsules. Empty capsules can be bought from suppliers of herbs on-line.

Though not necessary you can buy a hand operated capsule filler quite cheaply.

Method – place the herb or spice powder in a shallow dish and scoop the two halves of the capsule together.

Or use the gadget, makes it quick and easy. Follow instructions on packaging.

Tips – place the jar somewhere you can see it, (not near the window), to remind you to shake it everyday.

Tip – you could fill the capsules while watching television.

Parts used – any part can be used.

Capsules.

Good for herbs that are too strong tasting or smelling to take in therapeutic doses like cayenne powder.

Some capsules are made of gelatine animal or vegetable origin. You will need to pay just a little more for the plant ones.

Part used – powdered herbs and spices Advantage of filling your own - you can put together your own combination. Two to four is a good combination, no more than that.

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Compress

Poultice

Used externally on skin problems for aches and pains.

Used externally for aches and pains, bites or skin irritations.

Equipment – a small bowl and a 100% cotton cloth about the size of a tea towel.

Equipment – piece of cloth, 100% cotton, not dyed is preferred. A food processor or blender, if you don’t have one that is fine, it’s not necessary.

Measure – infusion or decoction Measure – large bunch of fresh herb.

Method – place hot strained infusion or decoction into a bowl, place the cloth into the hot liquid and squeeze out.

Fold the cloth and place on the painful area until it cools.

Repeat the process several times.

Tip – do not use turmeric as it will stain everything.

Method – chop up the herb finely or put it into a food processor for a few seconds. Take a single layer of cotton cloth and spread the herb on it, then place it on the area to be treated. If you wanted to you could wrap with a plastic film to keep in place. Leave in place for several hours.

Parts used – any part can be used.

Part used - the fresh herb is used.

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Infused Oils Used internally as well as externally. These oils can be used on the skin or in a salad dressing. The infused oil can last up to a year if stored in a dark cool place like the fridge.

plant matter. Place again in a warm place for another 2 to 3 weeks. Shake every day and strain again. It depends on how strong you want your oil to be.

You can bottle your oil after just one maceration (steeping). Place the finished oil in dark glass bottles and store in a cool dark place.

Equipment – A large glass jar with a lid.

Measure - 250 grms of dried herb to about 500 ml of cold pressed olive oil (extra virgin oil). Preferably organic. The oil must cover that plant matter completely.

Method - put the herb into the blender for a few seconds or chop up finely. Put the herb and oil into a large glass jar with an airtight lid. Place it in a warm place but out of direct sunlight for 2 to 3 weeks. Shake it daily. Important the herb is completely covered all the time with the oil.

This will prevent any spoilage.

At the end of 2 to 3 weeks strain and then squeeze out any remaining oil. At this stage you have the option to take the strained infused oil and add another 250 grms of

Tip - After straining off the oil place the remaining herb into a piece of cotton. Gather up and squeeze out the remaining oil.

Parts Used – leaves, stems, flowers or the powdered herb or spice.

Freezing Fresh herbs can be frozen to use in infusions (teas), soups and stews later. There are many times after buying some fresh herbs or spices you have a little left over.

Don’t waste it, freeze it in ice cube trays.

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Chop the herb up and place into ice cubes containers.

Place small bunches into small freezer bags.

Method 1 - is to gather up some sprigs and tie them up with some string.

To freeze sprigs of herbs, put them in some foil, seal and put in the freezer they will keep for several weeks.

a) Place the bunch into a porous bag (like fine nylon mesh), tops in first and hang up the bag by the stems.

Drying Your own Herbs and Spices

The idea of the bag is to catch any falling leaves or flowers or seeds. At the same time this keeps insects off the herbs while allowing air to circulate. This method I would suggest you use if you are planning to dry your herbs in the garage or shed.

b) If you plan to dry your herbs in an airing cupboard then just hand the bunches up without the bag. Place something underneath the drying herbs.

c) Purpose build dehydrators work well for drying herbs and spices.

Some of you maybe growing or thinking of growing your own herbs and wondering about drying them.

d) you can dry your herbs in the oven at a very low temperature. The fan needs to be on and door open just slightly.

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All drying times vary so check your herbs regularly. Once the herbs are really dry, remove the leaves from the stems and store in airtight glass containers away from light and heat.

Date and Label Whatever method you use, remember to label with dates and the name of the herb.

A typical place to store herbs and spices is near the stove. This area is not a good idea. It’s too warm for them and will shorten their shelf-life as does too much light.

Keep them in the kitchen cupboard away from the stove or radiator.

33 individual herbs and spices Alfalfa Angelica Aniseed, Anise

Buying dried herbs and spices

Basil Bay

Buying your herbs in larger amounts is far cheaper.

Besides you will need larger amounts than before.

Transfer your herbs and spices to large airtight glass storage jars. Remember to label and date them.

Black pepper Caraway Cardamom

Storage of dried herbs and spices

Cayenne/Chili Celery 13

Chervil

Rosemary

Chives

Sage

Cinnamon

Star Anise

Cloves

Thyme

Coriander

Turmeric

Dill Fennel Fenugreek Garlic Ginger

Dried herbs generally come in crushed form. Spices come in a powdered form or whole seeds or parts of stems or bark. The powdered form doesn't last as long as the whole parts. You can buy a small spice grinder, a bit like a coffee grinder. This way your spices maintain there potency and taste for long.

Horseradish Juniper Lemon Marjoram

Alfalfa

Mint

The English herbalist John Gerard ( 1 5 9 7 ) recommended alfalfa for an

Mustard Nutmeg Parsley

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upset stomach. Dubbed by the Arabs as the ‘father of all foods’.

Caution - Alfalfa is thought to exasperate immune disorders like lupus for those who are sensitive to it.

Description – tiny round seeds.

Angelica Good for retention.

– arthritis, peptic

ulcers, bloating, fluid

This versatile herb is a folk remedy for arthritis and thought to be a good all round tonic. Mild laxative and a natural diuretic.

Parts used – seeds, which are also especially good for sprouting

Fresh sprouts – good in salads and in sandwiches. The leaves of the alfalfa plant are rich in minerals and nutrients, including calcium, magnesium, potassium and beta-carotene.

Legend has it that an angel appeared to a monk in a dream, showing him how this herb would help during times of plague.

From then on it was known as angelica.

It is an important ingredient in many luxury beverages like vermouth and liqueurs such as Chartreuse. The first liqueurs were prepared by mediaeval monks for medicinal purposes.

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Parts Used - the roots and leaves are used medicinally.

The stems and the seeds are used in confectionery.

Good for – used to calm nerves, to relieve colds and flu.

Angelica was prized for its ability to give a sensation of warmth when it was eaten or taken as a tea.

Aniseed and Star Anise Aniseed is an annual plant growing to a height of 60 cm.

It is native to the Middle East and was known to the ancient Egyptians. The Romans discovered that a cake made with these seeds would help with digestion after their huge banquets.

How to take – infusion: can be made from the leaves and stems. The seeds and dried root can be used in a decoction = 1 teaspoon per cup.

In cooking - the fresh root can be cooked and eaten like a vegetable. A few fresh leaves can be used in salads. The stems and stalks can be added to stewed fruit.

The dried stem can be found in dried fruit mixtures used for fruit cakes and puddings.

Caution - This herb is not suitable for diabetics as it may increase sugar in the urine.

Star anise, is a tree that grows wild in China, Japan, Korea and the South Eastern States of USA. Grows to about 20 to 35 feet hight with an aromatic white bark. The fruit is a cluster of dry, woody, gray brown follicles that 16

form into the shape of a star. It has the same medicinal properties as aniseed.

Parts used – the seeds and if stored properly they will last for several years.

Taste – The flavour of these plants is a bit like liquorice licorice.

Good for – the digestive system, relieving nausea, abdominal pain and respiratory problems. It is often added to cough syrups to help the body rid itself of mucus congestion. It is one of the best known aphrodisiacs.

How to take – infusion: 1 to 2 teaspoon of seeds, crushed a little just before use. Or make a decoction.

For flatulence - a cup of tea made from the seeds, drink slowly before or after a meal.

Basil This herb is originally from India where it was regarded as a sacred herb. It’s very popular in the Mediterranean areas. An annual that grows to the height of about 30 cm.

It needs a warm moist sunny climate to flourish.

The word basil is derived from the Greek meaning king.

This plant was held in high regard by the Greeks. In Haiti the herb is associated with the pagan goddess of love, Erzulie. Haitian store owners sprinkle basil a round their 17

shops to bring prosperity. In Mexico, carrying basil in your pocket is supposed to attract money into them.

For warts - crush fresh basil leaves then apply to the wart and bandage, leave on for the day and reapply fresh everyday for a week.

Parts used – fresh or dried leaves.

How to take - infusion of 1 to 2 teaspoons of the dried herb per cup.

Taste - the taste is a bit like mint and cloves combined.

If taken for a cough, add a little raw quality honey.

Good for - uplifting, a tonic for nervous exhaustion, mental fatigue, insomnia and nervous headaches. It helps the digestive system so it is good for indigestion, relieving wind, stomach cramps and nausea. It also helps to promote normal bowel function. It can be rubbed into the skin to repel insects or chew the fresh leaves to freshen breath.

In cooking - making pesto is a really easy and tasty way of eating fresh basil.

2 or 3 cups fresh basil leaves ½ cup of pine nuts 1 garlic clove

The dried leaves can be made into snuff as a remedy for headaches and colds by grinding the dried leaves into a fine powder.

½ cup of extra virgin olive oil 4 tablespoons of grated Parmesan cheese (this is optional)

Basil contains many anti-viral compounds.

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Blend basil and pine nuts in a food processor add the oil a little at a time then the cheese until well blended and smooth. Pour over steamed vegetables. The whole family will enjoy this recipe.

early Greek and Roman times the greatest honour was to be crowned with a bay laurel wreath, hence the title of “poet laureate”

Parts used – dried or fresh leaves

Bay Leaf A large evergreen tree that grows to a height of about 3 meters, covered with glossy dark green leaves. Often used as beautiful ornamental trees in garden pots. In

Taste – it has an aromatic and slightly bitter flavour.

Good for - it has an antibacterial action. Helps to prevent headaches due to the compounds it contains. Aids in the digestion of fat and stimulates the lymph. Research shows that it helps the body to use insulin more efficiently.

How to use - a compress can be used for stiff and sore joints.

An infusion can be used as a final rinse for dandruff.

In cooking - Bay is an essential ingredient in bouquet garni. Used in soups, stews and casseroles. Bouquet 19

garni is a collection of fresh sprigs tired with string into a small bouquet. This leaves the herbs easy to remove after cooking. If using dried herbs instead place them into a piece of muslin and then tire up the ends securely.

This will also enable you to easily remove the herbs when cooking is finished. The combination of herbs used traditionally is bay, rosemary, thyme and parsley.

Black pepper This is a woody vine, a native of Indonesia.

Black pepper comes from fruits picked just before they are completely ripe.

White pepper comes from ripe fruits with the endocarp of the pulp separated for fermentation.

Green pepper is picked when the fruit is unripe, to keep it from turning black.

Parts used – the fruit (corns)

Taste – ground pepper loses its aroma and much of it taste quickly. So don’t buy ready ground black pepper instead buy the whole pepper corns and a pepper corn grinder. There are so many different grinders to choose from.

Good for – it is a powerful stimulant, good for sluggish digestion, food poisoning and sinus congestion. Black pepper increases the flow of hydrochloric acid and digestive enzymes, making digestion of protein easier and the utilisation of calcium better. It is a drying herb so can ease nasal congestion. It can help to lower blood pressure.

In cooking – hot spices such as black pepper are good to add to salad dressing to counter balance the effects of a cold salad. Add a little freshly ground pepper to your food as often as you can. Get into the habit of putting 20

the pepper mill on the table at meal times. Using more pepper has helped many people cut down on their salt consumption.

Caution – do not use too much if you feel the heat or get hot flashes. Pepper is a stimulant and a heating spice.

Caraway is a member of the parsley family. A hardy plant that grows to about 30 cm. Indigenous to all parts of Europe and is also claimed to be native to parts of Asia, India and North Africa. The ancient Arabs called these seeds Karawya. The oil from the seeds goes into the liqueur Kummel.

Description - a small narrow longer black seed.

Parts used - seeds

Caraway Good for - as a gargle for sore throats and laryngitis.

Brewed into a tea, the warm fluid is excellent for cough and colds. Increases the milk flow for nursing mothers and gives relief to period pains. Caraway helps to increase the action of the kidneys. They help clear skin problems due to their cleansing properties.

Children - caraway seeds used therapeutically are very safe for children. Easing intestinal colic, intestinal parasites and diarrhoea. Check the chart at the beginning for age and dosage.

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How to take - infusion of 1 teaspoon of freshly crushed seeds per cup. Drink after a large meal. Good idea after that big Christmas lunch.

Decoction - 2 teaspoon to 1 cup of water, this is stronger than an infusion. A decoction is good for gargling.

In cooking - if you make your own bread try adding 1 tablespoon per loaf. These seeds will aid the digestion of any grains especially wheat.

Description – these seeds have a wonderful aroma, slightly ginger in flavour.

Parts used – seeds

Cardamom A sturdy perennial herb that grows to a height of 2.5 meters. The seeds are grown commercially in Sri Lanka and in Southern India.

Traditionally used for indigestion, loss of appetite and encouraging saliva flow.

Aroma - amazing, hard to describe

Good for – loss of appetite, drink a cup half an hour before a meal. It can also be used for diarrhoea, abdominal pains, flatulence and vomiting. A great breath freshener too.

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How to take – infusion of 1 teaspoon of freshly crushed seeds per cup.

The fruit should be harvested when fully ripe and is then dried in the shade.

In cooking - add a few cardamoms to the water of boiling brown rice, millet or quinoa. Adds a wonderful taste and aroma. By adding these seeds to the cooking of carbohydrates will help in their digestion.

Taste - a very hot herb, some much hotter than others.

Cayenne/Chilli

Part used – the fresh fruit, the dried fruit or dried powdered fruit.

Good for - cayenne regulates the blood flow, strengthening the heart, arteries, capillaries and nerves.

It helps in circulatory conditions like chilblains, cold hands and feet. It is a general tonic for the digestive system. Use externally for rheumatic pain but never on broken skin, for obvious reasons.

How to take - infusion, pour a cup of boiling water onto ½ to 1 teaspoon of cayenne powder and leave to infuse for 10 minutes. Strain the tea and keep in the fridge.

Take one teaspoon or more from this infusion and put it into a cup of boiled water and drink when needed.

This infusion can be used as a gargle for sore throats.

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Oil - ratio ½ cup of cayenne powder to 1 cup of extra virgin olive oil. Leave in the oil for two weeks shaking well everyday and then strain. Use to rub into sore muscles and joints.

Celery seeds

Capsules - some people find it more palatable to take cayenne/chilli in capsule form. Empty capsules are easy to fill with powder.

In cooking - cayenne/chilli is most often used in Mexican, Thai and Indian recipes, fresh and dried.

Tip - remember to wash your hands well after handling.

Caution - If you are a person that feels the heat and are on the hot side or have hot flushes then this spice is not for you.

Do not consume seeds that are intended for cultivation.

Taste - celery seeds have a very mild hint of a peppery taste.

Parts used – seeds and the fresh vegetable.

Good for - the seeds are used in cases of rheumatism and gout. Helping to clear uric acid from the system. In 24

the past it was taken in the early spring because of it’s cleansing tonic effect after the stagnation of winter.

This plant will aid in detoxification and fluid retention. It is high in silicon which can help in renewing joints, bones and arteries and all connective tissue. Celery is also high in vitamin A and B. It eases high blood pressure and anxiety.

How to take - infusion of 1 to 2 teaspoons of slightly crushed seeds per cup.

Juices - for insomnia make a glass of fresh celery juice with a banana blended into it.

The whole fresh plant juiced (without a banana) is also very good for cystitis. As it has an anti-inflammatory effect and reduces irritation of the urinary system.

It will also help to promote periods that are late. Like the seeds the fresh juice will cleanse the joints and relieve fluid retention.

In cooking – put the seeds in soups, stews and various curries. Add fresh plant to salads and smoothies.

Tip - if you are trying to reduce your salt intake, this tip will help. Add ground celery seed powder to your quality salt. Then gradually add a little more celery as time goes by.

Chervil This herb grows to about 30 cm high and looks a little like parsley, the leaves are however finer and smaller.

Chervil can be picked at any time of the year.

Taste - it has a very mild aniseed flavour.

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Chives Chives belong to the same family as leeks, onions and garlic with a similar action but with a much milder taste.

The herb when young resembles tufts of fine grass. As they mature the leaves become circular and hollow like a tube. This herb was first discovered in China some five thousand years ago.

Taste - has a very mild onion or garlic taste. If you don’t like the taste of garlic or find its action too harsh use chives instead.

Good for - chervil was traditionally valued as a blood purifier and for this reason was widely eaten in the spring. It was known to help the kidneys and was taken to ease rheumatic conditions.

Parts used – fresh green tuffs

How to take - externally, a poultice made from the leaves will help to reduce swelling and bruising.

Good for - chives aid digestion and are high in iron, helpful in cases of anaemia along with other measures.

They have a tonic affect on the kidneys and can help to lower high blood pressure. Look up garlic as chives have the same properties but to a lesser degree.

Infusion of 1 teaspoon of the dried herb per cup.

In cooking - add fresh chervil to salads.

In cooking - avoid cooking this herb, use fresh chives by adding the chopped herb to food once it has been 26

cooked or add it to salads and dips. Dried chives lose most of their properties, taste and aroma. This herb is easy to grow at home in a pot on your windowsill.

Tip - not good to dry as it loses a lot of flavour. You could freeze the surplus instead to use later.

Cinnamon Cinnamon comes from a small tree in the laurel family. It grows in the southern regions of China to a high of about 10 meters.

Parts used - the reddish brown inner bark of the tree. It is either left in round tubes or powdered.

Good for - cinnamon is very good for lack of energy and for a sluggish digestive system. Good for diarrhoea, vomiting, nausea, and settling an upset tummy. It’s excellent for cold conditions like chills and colds, good for warming up hands and feet. Has a much milder action then cayenne. Cinnamon increases circulation to the joints, good for aches and aches, arthritis and osteoporosis. Also good for red and swollen eyes and improves vision. Use for menstrual cramps and symptoms of menopause. It is a warming spice as opposed to cayenne which is a heating spice.

How to take - decoction for diarrhea: 2 tubes of bark to 1 cup of cold water in a saucepan, bring to the boil and simmer for 10 minutes. Drink a few times a day while the condition is acute. If symptoms persist consult a practitioner.

For general use 1 tube per cup but the powdered form can also be used.

Caution Do not use therapeutic doses if you are pregnant.

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Cloves

efficient use of insulin.

How to take - decoction, simmer 2 to 3 cloves per cup.

For toothache - clove is well known for temporarily relieving toothache. Place a whole crushed clove on the painful spot. The essential oil of clove works better in this case.

Cloves grow around the Indian Ocean. Cloves are the flower buds that are collected and dried. Used in China for more than two thousand years. Legend has it that they have aphrodisiac properties.

Parts used – dried flower buds.

Good for - antiseptic with pain relieving properties.

Sprinkle a little powder on wounds to avoid infection.

The decoction will help with nausea, vomiting and flatulence. It also stimulates the digestive system.

Research indicates that regular use encourages a more

Coriander Coriander was first grown in southern Europe centuries ago and it spread across to many countries .

Coriander used in polenta goes back to the early Roman times.

Today some European cultures recommend an infusion as a tonicstimulant for convalescents.

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This herb is easily grown in your garden. A hardy annual, that grows to about 30 cm.

Taste - the seeds when dried have a sweet taste similar to a mixture of lemon peel and sage. The fresh coriander leaves have a hint of bitterness, also known as Chinese parsley. This spice/herb can be used to improve the flavor of other medicinal preparations.

Parts used - the dried seeds ( coriander ) and fresh leaves (cilantro).

Children – this herb is safe for children, look up dose by checking out the chart at the beginning of book.

Good for - coriander seeds ease spasm and pain, they can rid the body of wind, ease indigestion and diarrhoea especially for children. Renowned for helping the body rid itself of intestinal worms. The herb is very useful in aiding the digestion of carbohydrates.

How to take - infusion of 1 to 2 teaspoons of crushed seeds per cup or powdered seeds ½ teaspoon per cup.

Drink before main meals, 1 cup twice a day.

In Cooking – the fresh herb is wonderful in salads.

Cilantro (fresh leaves) or dried seeds (coriander) are very popular in Indian and Mexican cooking.

Dill The foliage is fine and lacy.

A native plant of the Mediterranean 29

to Southern Russia.

Famous for it’s use in making pickled cucumber .

Dill ’ s reputation as a soothing herb was well known to the ancient world , particularly to the early Norse people of Scandinavia. The name stems from the Norse word dilla meaning ‘to lull’, helpful for insomnia.

Parts used – fresh leaves and dried seeds

Good for - chewing the seeds freshens breath. Dill encourages flow of milk in nursing mothers and helps to relieve indigestion. It is a calming herb.

Children - it is the herb of choice for children with colic.

Look up the chart earlier in the book for dosage.

How to use - infusion of lightly crush seeds, 1 to 2 teaspoons per cup.

In cooking – add to cabbage, onions, cucumber, and various grains to aid in their digestion. The herb goes particularly well with fish.

Caution - Do not take in therapeutic doses if you are pregnant. Dill contains a powerful compound called apiole, encouraging periods.

Fennel In Medieval times fennel seeds were chewed to stave off h u n g e r especially during long sermons on Sunday .

The 30

foliage of fresh fennel which is very fine, unlike most herbs is not suitable for drying.

An infusion can be used as a compress to help relieve conjunctivitis and inflammation of the eyes.

Taste - seeds taste a little like licorice and the plant belongs to the parsley family.

An infusion drank half an hour before a meal will help to relieve indigestion, flatulence, abdominal pains, bloating and stomach chills.

Nursing Mothers - for babies with colic it is helpful for nursing Mothers to take an infusion of the seeds. The seeds increase milk flow as they contain weak properties similar to the female hormone estrogen.

For hundreds of years fennel seeds were recommended for those who wished to lose weight. Good for fluid retention.

Good for - fennel is similar to aniseed in its calming effect on coughs and is often used in cough mixtures.

Children - a mild herb, ideal for children. Used for all types of digestive problems including diarrhoea.

How to take - infusion of 2 teaspoons of slightly crushed seeds per cup. As a cough remedy add a little honey.

In cooking - Fennel seeds help in the digestion of starchy foods like bread, pastries, biscuits and pasta.

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Fresh fennel bulbs can be eaten fresh in salads or braised in a little olive oil and lemon juice. Sprigs of fresh fennel may be wrapped in foil, sealed and kept in the freezer for some weeks.

Good for – studies have shown fenugreek helps to stabilise blood sugar levels. It helps lung congestion aiding in bringing up mucus, this is why opera singers use to use it to clear phlegm. It soothes irritated nasal and sinus tissue with a drying effect on the mucus in the nose and throat.

Fenugreek This herb is one of the oldest medicinal / culinary herbs held in high regard by the Egyptians , Greeks and Romans.

Taste – the seeds smell a little like celery but have a bitter/sour taste and often used in various types of curries.

Taken regularly it helps to prevent atherosclerosis build up in the arteries. Clears lymph, eases muscle spasm, period pains, stomach cramps and heavy legs. Good for all sorts of cramps such as period pains or digestive cramps. It helps to strengthen the system of those recovering from an illness.

How to take – Decoction of 5 teaspoons of the seeds in 4 cups of cold water. Divide into three doses. If you don’t like the taste of fenugreek, then try sprouting the seeds.

Sprouting the seeds improves their flavour. The seeds can be soaked overnight in water drained and added to breakfast etc.

Parts used - seeds 32

In cooking – powdered fenugreek is often used in Indian cooking where it stimulates the appetite, improves digestion and assimilation.

for strength in battle. During both World Wars, before the widespread availability of antibiotics, garlic was used on the battlefield to disinfect wounds and prevent gangrene. Garlic is rich in sulphur which contributes to it’s pungent smell.

Caution - Do not use in therapeutic doses if you are pregnant.

Taste – you either love it or hate it, it has a strong taste that lingers for a long time.

Garlic

It has been written that the Ancient Egyptians gave garlic to their labourers to give them strength to build the pyramids. That the Romans gave garlic to their soldiers

Good for - this amazing herb does everything from aid in the treatment of ear infections to helping prevent heart disease and cancer. It has been found to support the natural bacterial flora of the gut. Garlic has anticoagulant properties, it lowers cholesterol, and blood pressure. It helps to generally strengthen the immune system and improve digestion. Can also help expel worms and alleviate rheumatism. Garlic is an invaluable tonic for all the cells and glands of the body. As well as being helpful for sinus problems and hay fever.

How to take - cough syrup: grated garlic mixed with honey, leave to steep for an hour, then take.

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Externally - garlic oil from capsules, a few drops into the ear for earache.

For minor skin disorders, aches and pains, rub your own infused oil into the area several times a day.

In cooking - eat two or three cooked garlic cloves daily.

The above infused oil can also be used as part of a salad dressing.

Tip - when traveling overseas take some garlic capsules from the health shop with you. Take to avoid infections.

For gum infections put a slice of fresh garlic on the affected area, and visit your dentist.

Ginger Infused oil - Here is a way to get garlic into your system without eating it. Take a few cloves of garlic and crush them, put them into an airtight glass container, then completely cover in olive oil. Check out instructions on how to make infused oil. Earlier in the book.

Then rub your infused oil into your feet in the evening and cover with a pair of old socks. The feet are highly absorbent and garlic will be detected from the lungs in a short time.

Is a cane-like plant, grows to a height of about 1 meter, with long narrow leaves and cultivated in the West Indies and other tropical areas.

Part used - the rhizomes (swollen roots) are used fresh or dried.

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Good for - it has been scientifically validated as an antiinflammatory. Helping to ease joint stiffness and pain.

Use as a preventative-measure against arteriosclerosis and heart disease, excellent for high cholesterol. Ginger improves digestion by increasing gastric juices and strengthening peristalsis of the intestines. It is a herb (spice) renowned for its use in motion sickness, vomiting and nausea.

Increases and strengthens a poor circulatory system. It is a general immune tonic. Ginger helps to relieve symptoms of colds and flu. Take a warm bath and a cup of hot ginger tea at the first sign of a cold. It encourages sweating allowing toxins to be released via the pores.

How to use - chew a piece of fresh ginger for a sore throat.

Infusion - 1 teaspoon of fresh grated ginger per cup, or if using the dried powdered herb – ½ teaspoon per cup.

or dried ginger can be added to soups, salad dressings, Indian food, Thai and much more especially in the winter as it is a warming spice.

Caution - Do not over use ginger in early pregnancy or with peptic ulceration.

Horseradish It grows to about 30 cm tall with large shiny tooth-edge leaves and swollen roots. It comes from the same family as mustard and cress and is rich in sulphur. Horseradish contains a compound called sinigrin, which acts as a decongestant. In Japan it is called wasabi, a green paste is made from the dried root.

Taste – it is hot similar to mustard.

In cooking – cooking with ginger, garlic and onions together has a powerful healing synergetic affect. Fresh 35

Part used – the swollen root fresh or dried powder form.

It’s a stimulating herb with similar properties to cayenne pepper. It can be used like mustard as an external stimulant. For internal use it’s good for slow digestion, urinary infection and lung problems, as well as rheumatism but is especially good for clearing the sinuses. It is also antibacterial.

The fresh root can be kept for sometime in the fridge.

Vinegar Infusion - completely cover finely grated horseradish with apple cider vinegar and let it stand for 10 days. Shake it daily. Strain and store in a cool dark place. Take 1 teaspoon 2 to 3 times a day diluted in a little warm water. To improve digestion take 30 minutes before meal.

The root can also be grated, placed into an ice-cube tray, bagged and placed into the freezer for cooking some other time.

Infusion of ½ a teaspoon of powder horseradish or 1 teaspoon of the fresh chopped root in a cup of boiled water. Steep for 5 minutes and drink 3 times a day or more often in cases of flu.

A small amount of wasabi paste held in the mouth will ease sinus congestion and breathing.

In cooking – it is traditionally eaten with roast beef but can be added to soups and stews.

Juniper In the 1500s a D u t c h pharmacist used juniper berries to create a cheap diuretic that he called gin .

Originally made as a kidney tonic. Today the 36

juniper berry is only one of several ingredients used in the making of gin.

Part used - dark purple-blue round berry, generally available dried.

Good for - can help rheumatism, arthritis and gout, assisting the body in clearing uric acid. Aids in digestion, increases the production of hydrochloric acid. This herb has an affinity with the urinary system. An antiseptic for conditions like cystitis. Aids in digestion and increases the production of hydrochloric acid.

Lemon Good for - colds, coughs and sore throats . It is sometimes used for headaches and rheumatism.

Lemon can help to detoxify the liver and encourages an alkaline environment. Lemons are rich in vitamin C and potassium.

Taste - fresh clean and sharp How to use - infusion of 1 teaspoon of crushed berries per cup. Drink one cup in the morning and one in the evening.

In cooking - add to cooking apples or rich meat stews, a mixture of whole juniper berries, cloves and cinnamon.

Caution - Do not take in therapeutic doses if you are pregnant or if you have any kidney problems.

How to use - externally, lemon juice can be used on sunburn, warts and corns. To clean and bleach the skin after chopping various vegetables or garlic.

For coughs and colds – take a hot bath, then go to bed with a hot drink. Made with the juice of half a lemon, some hot water, 1 teaspoon of honey plus a little ginger (fresh or dried).

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To help the liver -take ½ the juice of a fresh lemon in some warm water, first thing in the morning.

Marjoram

Good for - it is often used for colds and flu. Has antiseptic properties making it good for infected cuts and wound. Plus painful swellings and rheumatism. An infusion can be used for headaches induced by tension.

How to use - infusion of I teaspoon per cup.

Mouthwash/gargle - is made by pouring ½ litre of boiling water onto 2 tablespoons of the dried herb. Leave until cool.

An infusion of marjoram will darken hair when used for the final rinse.

This herb is very similar to Oregano.

In cooking - renowned for flavouring pizzas, sausages and tomatoes dishes in Italian cooking Marjoram is Native to Europe, North America and Central Asia. Grows in hedgerows and pastures.

Parts used - leaves 38

Mint Infusion - the leaves not only taste good they will help with indigestion. This tea is also a soothing and relaxing drink, helping to promote sound natural sleep.

How to take – infusion of 1 to 2 teaspoon per cup.

You can add a very strong cup of infusion to a bath to calm an irritated skin.

There are many types of mint from peppermint, lemon mint, lemon balm, pennyroyal, spearmint, pineapple mint, eau-de-cologne mint, apple mint and catnip. More unusual types are Egyptian mint, Corsican mint, American wild mint, Asian mint, ginger mint, woolly mint, basil mint to name but a few.

In cooking - mint sauce is traditionally used to aid in the digestion of lamb. Mint added to yogurt and used as a side dish will help to cool hot curries.

Mustard Parts used - leaves

Good for - heartburn, bloating, nausea, cramps, migraines, headaches, vomiting and hot conditions. Mint is a cooling herb.

There are two types of mustard, white and black.

Black mustard is considered the stronger of the two.

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Taste – hot

For a stimulating bath – put 7 to 9 ounces of powder to boiled water, allow it to steep for 10 minutes, then strain and add to your bath.

Parts used – seeds and the sprouted seeds.

Good for - fever, colds and flu. Generally mustard also improves the circulation.

How to take - a compress causes a mild irritation to the skin, stimulating the circulation to that area, helping with muscle and skeletal pain. Be careful not to leave on the skin for too long especially if you have sensitive skin, as it could leave blisters.

Caution - be aware, if you have a sensitive skin start of with a much smaller amount. See how you get on first.

In cooking – mustard greens from the white mustard plant are high in iodine, which may help in the prevention of hypothyroidism. Seeds

Nutmeg A really simple and effective way to use mustard is in a foot bath. Take 2 tablespoons of crushed seeds to 4 pints (2 litres) of boiling water. Allow the water to cool a little before soaking your feet for about 15 to 30 minutes, top up with some hot water when necessary. Clears blood congestion from the head.

Infusion - 1 teaspoon of slightly crushed seeds per cup.

Nutmeg comes from a tropical tree that grows to about 14 meters tall.

Part used - large seed about the size of a whole large pecan.

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Good for - helps with assimilation in the small intestine which means an increase in absorption of nutrients.

Nutmeg can be used in cases of indigestion, nausea, diarrhoea and food poisoning. Also, good for calming the nerves, heart tonic, helps lower blood pressure, improves circulation and insomnia.

How to use - freshly grated nutmeg, as bought ground nutmeg loses its potency quickly. You can grate enough for a week and keep in the fridge.

As a tonic take 1½ grms (a third of a teaspoon only) per cup. Drink only one cup in the morning it will help to relax during times of stress.

For insomnia take 1 cup 3 times a day, nutmeg induces deep sleep. It is a slow acting sedative that needs to be taken about 5 hours before bedtime. Nutmeg boosts endorphins.

Parsley There are two types of parsley, one has flat open leaves the other has curly crinkled more delicate looking leaves.

Part used - the roots, leaves and seeds are used.

Good for - fluid retention encouraging the body to get rid of excess fluid. It stimulates and regulates the menstrual cycle, especially suppressed periods.

It strengthens digestion.

the

adrenal

glands

and

improves

Fresh parsley helps the body excrete uric acid this helps conditions like stiff joints, arthritis and gout. Eat fresh parsley to improve bad breath after eating garlic.

Caution - 5 grms (1 teaspoon) in a single dose is dangerous. So it is important to divide the 5 grams into 3 doses or more throughout the day.

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In a face pack (face mask) it increases the circulation and brings colour to the face, for closing large pores and for reducing puffiness around the eyes.

Rosemary Rosemary is a Mediterranean shrub growing up to a 1 meter with needle-shaped leaves.

How to take – infusion of 2 teaspoons of the dried herb per cup.

Taste - has a pungent pine-like sweet and savoury taste.

In cooking - add fresh parsley when making smoothies of fruit and vegetables. Parsley is a very rich source of vitamin A, B and C, chlorophyll, calcium, sodium, magnesium and iron. Parsley can be added to strews and casseroles and add some to your salad.

Parts used – leaves.

Caution - Parsley dries up milk, not be taken in therapeutic doses by nursing mothers.

Good for - enhances the memory, benefits the circulatory, nervous and digestive system. Helps to alleviate headaches, aches and pains and increases energy. As an antioxidant it helps to protect cells and tissue from premature damage. It is uplifting and good for weakness from exhaustion.

Externally it can be used for easing muscular pain, also makes an excellent hair tonic.

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How to use - for muscular aches and pains rub infused oil into the affected areas. The oil can be rubbed into the feet. The feet are absorbent, the active ingredient will soon be circulating around the blood stream.

Infusion - 1 to 2 teaspoons of the dried herb per cup.

Rosemary wine is calming. Prepare by steeping two parts rosemary in twenty parts of red wine for at least 24 hours. Strain and drink over a couple of days.

In cooking - rosemary is often added to meat especially lamb dishes to aid in it’s digestion.

Sage It originated from the northern shores of the Mediterranean. A woody perennial shrub that grows up to 70 cm. The leaves are covered with tiny downy hairs .

Scientific research has shown that sage has antibiotic properties.

As well as a hormonal component that mimics estrogen.

Also contains some anti-candida compounds.

Parts used – leaves Add some sprigs of fresh rosemary or the dried herb to your olive oil. It will help to protect the oil, increasing the oils shelve life.

Good for - menstrual infertility and menopausal problems. It has a drying effect helping to relieve night sweats, bedwetting, diarrhoea and helps to dry up milk.

Reduces mucus and helps to reduce salivation in Parkinson’s disease. It helps to reduce perspiration about 2 hours after ingestion. Sage is supposed to enhance the

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memory of the elderly. Sage is believed to restore energy and have a tonic affect on the liver.

‘heating and drying’. It is good to add to salads to counteract the coldness.

How to use - infusion of 1 to 2 teaspoons steeped in a cup of boiled water, drink three times a day.

Taste - it has a mild liquorice (licorice) flavour that is both sweet and slightly bitter.

Antiseptic gargle infusion, 1 tablespoon of sage per cup, do not swallow this strength of infusion. This strong infusion can also be used as a mouthwash for bad breath, bleeding gums and mouth sores. The fresh leaves can be rubbed in to the gums for gingivitis.

Parts used - leaves

In cooking – use sage with meat dishes especially pork to aid in its digestion.

Tarragon Originating in the Mediterranean growing to about 2 feet, tarragon is a warming herb ,

Good for - like cloves it contains eugenol which temporarily relieves toothache until you get to the dentist. It can help insomnia and hyperactivity. Aids the digestion of proteins, stimulates the kidneys and uterus like a tonic. This herb can also help conditions like arthritis, gout, nausea and flatulence. Tarragon is undergoing investigations at this present time. As a possible treatment for the prevention of heart disease.

How to take - infusion of 1 teaspoonful in a cup of boiling water and allow to steep for 10 minutes. Drink one cup three to four times a day. Do not take this herb therapeutically for longer than a month.

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In cooking – tarragon is found in Bearnaise, Hollandaise and tartar sauce. Used to flavour vinegars and can be added to egg, fish, and meat dishes.

Caution – if you are pregnant do not take therapeutic doses, only use in cooking.

Thyme Thyme is from the mint family. It is one of the strongest herbs with its pungent clove-like flavour.

The leaves contain a strong antiseptic substance called thymol.

Parts used – leaves

Taste – has a pungent clove-like flavour, one of the strongest herbs.

Good for - respiratory problems even chest infections with a lot of mucus, it is also very good for coughs, sore throats and mouth infections. Traditionally used for menstrual problems. Warms stomach chills, helps headaches, helps rheumatic aches and pains. Help a sluggish digestive system, an immune booster and blood cleanser. Research indicates thyme may prevent blood clots that could cause heart attacks.

Children - thyme is a gentle astringent for children, helping diarrhoea and bedwetting. Important to look up dose on the chart at the beginning of the book for each age range.

How to use - infusion of ½ to 1 teaspoon per cup.

Gargle with a stronger infusion made with 1 tablespoon (do not swallow this strong infusion) for sore throats, tonsillitis and laryngitis.

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Thyme makes an excellent congestion and relieves spasm.

cough

syrup, clears

Cough mixture - take 250 ml of water and bring to the boil. Remove from the heat and add 30 gms of dried herb to the water. Leave to steep for about half an hour, remove the leaves and return to the heat and simmer until the fluid is reduced by half. At this stage remove from the heat and add honey to taste. Store in an airtight bottle, should keep well in the fridge for three to four weeks.

Taste - has a bitter, somewhat mild gingery taste.

Use a strong infusion in the bath for aches and pains.

Good for - turmeric has a beneficial affect on the liver, stimulating the flow of bile and the breakdown of fats. In Asia turmeric was used to treat stomach disorders, menstrual problems, blood clots and liver related problems like jaundice.

Turmeric A spice commonly used in Indian cooking and has a distinctive yellow golden colour. It has antibacterial properties. More than three thousand years ago it was used to treat obesity.

Modern research shows that turmeric protects the liver against gall bladder disease. It is a potent antiinflammatory, used for pain and swelling in conditions like arthritis.

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How to take - 2 to 3 teaspoons per day. This is one herb that would be easier to take in capsules. WEAR GLOVES and old cloths, as this herb stains bright yellow. Or buy ready filled capsules.

A TO Z of ailments ABSORPTION increased Nutmeg, black pepper, fenugreek

In cooking – it is often used in Indian cooking, adds flavor and an amazing colour.

ACHES AND PAINS also stiffness Rosemary, thyme, celery, bay, juniper, cinnamon, ginger, fenugreek, cayenne, turmeric, mustard, parsley, coriander ADRENALS Parsley ACNE Parsley, basil - see also blood cleansing tonics ALLERGIES Fenugreek, ginger see also histamine ALZHEIMER’S Sage, rosemary ANAEMIA Chives - see also digestive aids

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ANXIETY - see nerve tonic

BLOOD PRESSURE

APPETITE poor

High - celery seeds, garlic, nutmeg,

Fenugreek, cayenne, cardamom

Low – cayenne

ARTHRITIS etc

BLOOD SUGAR problems

Parsley, thyme, mustard, celery, juniper, cinnamon, horseradish, ginger, cayenne, marjoram,

Fenugreek, nutmeg

ATHLETES foot Garlic, sage, ASTHMA Cardamom, coriander, BACTERIAL Thyme, garlic, turmeric, sage, bay, rosemary, BILE FLOW Mint, bay, turmeric, BLEEDING externally Cayenne, BLOOD cleansing tonic Thyme, garlic, fenugreek,

BLOOD CLOTS Turmeric, thyme, garlic, BOILS Fenugreek - see also blood cleansing BONE Strength improved Parsley, celery BOWEL FLORA Garlic BREAST FEEDING Increase flow- dill, aniseed, caraway, fennel Reduce flow- sage, parsley BREATH fresheners Dill, basil, cardamom, 48

Cardiovascular tonic

COLDS and FLU

Nutmeg, fenugreek, garlic, cayenne thyme, ginger,

Mustard , cinnamon , ginger , garlic , cayenne , mint , caraway, marjoram,

CANDIDA Sage, garlic, cinnamon, CHILBLAINS Mustard, ginger, cayenne, CHILDREN check dosages on page 7 Bedwetting – sage, parsley, celery Colic- dill, caraway, fennel Diarrhoea – carob, coriander, fennel, Hyperactivity – mint Upset tummy – fennel Worms – pumpkin seeds CHOLESTEROL problems Ginger, garlic, CIRCULATION poor Rosemary, mustard, cinnamon, horseradish, ginger, fennel, cayenne,

CONSTIPATION Fenugreek, ginger, olive oil, flax, figs, COUGHS Aniseed, basil, cardamom, thyme, fennel, caraway, CRAMPS Fenugreek, cinnamon, cardamom, nutmeg, CROHN’S Nutmeg CUTS Cayenne, cinnamon, CYSTITIS Juniper, celery, DANDRUFF Rosemary, thyme, sage, bay

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DEPRESSION

ENZYMES

Rosemary, basil, oats

Ginger, black pepper

DETOX

EYE PROBLEMS

Ginger, celery, fenugreek, caraway

Parsley, cinnamon, fennel

DIABETES

FAT DIGESTION

Fenugreek, bay, cinnamon, nutmeg, turmeric, celery, cayenne, angelica

Mint, bay, turmeric, rosemary

DIARRHOEA Nutmeg, thyme, caraway, cinnamon, ginger, cardamom, sage, fennel, coriander DIGESTIVE AID Nutmeg, coriander, aniseed, cinnamon, horseradish, ginger, black pepper, basil, garlic, fennel, caraway, cayenne, cardamom, mint, bay, dill

FATIGUE Rosemary, cinnamon, black pepper, basil, sage, FEVER Ginger, horseradish, cayenne, mint, basil, cinnamon, FLATULENCE Aniseed, caraway, oats, coriander, dill, fennel, cardamom, see digestive aids

DRYING of milk production, excessive saliva & sweat

FLUID RETENTION

Sage, black pepper,

Celery seeds,

EARACHE

FOOD POISON

Garlic, parsley

Nutmeg

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GALL BLADDER

HORMONAL

Turmeric, lemon

Sage, fennel, cinnamon,

GOUT

HYPERACTIVE

Parsley, juniper, celery, - see also blood cleansers

Mint

GUMS

HYDROCHLORIC ACID

Sage, thyme,

Black pepper, juniper

HAIR

IBS

Rosemary, marjoram,

Mint, thyme

HANGOVER

INFLAMMATION

Thyme

Ginger, turmeric, garlic,

HAY FEVER - see histamine

IMMUNE TONIC

HEADACHES

Ginger, garlic, fenugreek

Rosemary, basil, mint, bay, garlic, marjoram, thyme

INDIGESTION - see digestive aid

HEART

INFECTION

Ginger, cayenne, garlic, nutmeg, thyme,

Thyme, marjoram, juniper, garlic, sage, cayenne, clove,

HISTAMINE Suppression

INFERTILITY

Parsley, fenugreek, ginger

Sage

Improve levels

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INSECT REPELLENT

MENOPAUSE Night sweats

Thyme, basil

sage

INSOMNIA

MEMORY

Nutmeg, celery, basil, bay, anise, dill, sage

Rosemary, sage

IODINE

MENSTRUAL problems

Mustard green (look up sprouting)

Thyme, juniper, caraway, cinnamon, fenugreek, sage, turmeric, parsley, ginger

ITCHING Olive oil, mint KIDNEYS Celery seeds, juniper (not with kidney disease), parsley, Fenugreek for weak kidneys,

MILK PRODUCTION reduced See nursing mothers MORNING and Travel sickness Ginger, mint, see also nausea

LARYNGITIS

MOUTH problems

Gargle with caraway, thyme, cardamom,

Thyme, sage, marjoram,

LIVER

MUSCLES

Sage, fenugreek, turmeric, olive oil,

Rosemary , fenugreek

LYMPH Bay, fenugreek

ginger ,

cayenne ,

cinnamon ,

turmeric ,

NAUSEA Ginger, nutmeg, cinnamon, basil, aniseed, fennel, mint, clove, 52

NUTRITIVE

PERIODS

Parsley, celery, alfalfa

With pain – fenugreek, cinnamon, caraway,

NERVE TONIC

Lack of periods – parsley

Rosemary, thyme, angelica, oat, basil, garlic, mint, cayenne, nutmeg,

PREGNANCY

NIGHT SWEATS Sage is good Avoid – chilli and ginger NURSING MOTHERS Caraway, dill, fennel, OBESITY Black pepper, cayenne, turmeric PAIN Cayenne, turmeric, ginger, coriander PARASITES Caraway, garlic, PEPTIC ULCERS

None at therapeutic levels - get advice RELAXING Sage, bay, basil RESPIRATORY problems Thyme, mustard, aniseed, horseradish, fenugreek RHEUMATISM See arthritis SKIN PROBLEM - see also blood cleansing Oats, cayenne, caraway SINUS problems Thyme, horseradish, black pepper, fenugreek SPASM Coriander,

Alfalfa 53

STOMACH cramps

URIC ACID

Basil, mint

Parsley (gout), juniper, celery

SUNBURN

VARICOSE VEINS

Lemon

See circulation

TOOTHACHE

VIRAL

Clove

Garlic, juniper, thyme, ginger, cloves

TONIC energy

VOMITING

Cinnamon, sage, rosemary

Cinnamon, ginger, cardamom, cloves

THROAT problem

WARTS

Thyme, caraway, ginger, cayenne, sage, marjoram,

Lemon

THRUSH

WORMS

Garlic, sage,

Coriander, garlic, thyme

THYROID

WOUNDS

Mustard greens - look up sprouting

Marjoram, cloves, coriander, cayenne, garlic

ULCERS Ginger URINARY problems Juniper, parsley, celery

Enjoy.

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I hope this has inspired you to try these simple remedies that have been effective for many centuries. The ingredients are easy to find and cheap to buy, especially if you go on-line and order in larger qualities saving you even more money.

Sonia Jones , reflexologist.

naturopath ,

nutritional

therapist ,

A published author -

1 “End the Food Confusion” 2 “Simply Reflexology”

It is fun, easy and can help improve the health of your whole family. Add more health giving properties to your cooking everyday.

Experiment with tinctures, oils, vinegars and more. This book will help you cut down on the over-the-counter medications.

Trained in Britain and Australia and has had clinics in Britain, Malta and Panama. Treating a lot of people from a round the world.

My first self-published book

"Understanding Arthritis, successfully treat Remember however, this book is about treating minor ailments - if in doubt see your doctor or natural health practitioner.

your own"

For instance treating diarrhea is fine in the acute stage (early stages) but if the symptoms persist it is important to get checked out by your doctor.

www . shareremedies . com / downloads / understanding arthritis/

3700 words, with charts, infographs and images.

Using my 24 years of experience treating people with chronic painful conditions. I will explain the nutrition, diet, herbs, supplements, essential oils and much more.

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All you will need to know to reduce your inflammation and pain.

Ready Shortly - How to use 20 essential oils simply & economically. Will also be free.

There are several more to follow

My passion, job and hobby is to help people feel better.

To help people improve their quality of life in anyway I can. Empowerment is the best way. Sharing experience and knowledge, showing people simple and affordable ways to better health naturally.

My sites www.shareremedies.com www.greenetcetera.com

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