Aromatherapy Herbal Blends

CEDARWOOD JUNIPERUS VIRGINIANA
With a dry woody perfume this oil is ideal for soothing, harmonizing and focusing the mind. Antiseptic and astringent properties beneficial to oily skin.

CHAMOMILE ANTHEMIS NOBILIS
With its distinctive apple, herb aroma this oil aids sleep and soothes tired muscles. It also encourages emotional peace and calm with a gently calming effect on mind, body and emotions. An excellent oil for dry, sensitive and allergic skins.

CLARY SAGE SALVIA SCLAREA
Deeply relaxing and euphoric. Eases feelings of depression and when feeling run down emotionally and physically. Contains sensual properties and has a nutty pervasive fragrance.

CYPRESS CYPRESSUS SEMPERVIRENS
A rich woody aroma helps to build emotional and mental resolve. An effective foot bath and deodorant

EUCALYPTUS EUCALYPTUS GLOBULUS
Well known camphoraceos odour, stimulating and cleansing especially in the winter months. A powerful, penetrating bactericidal and anti-viral oil for sickrooms.

FRANKINCENSE BOSWELLIA CARTERI
Aids meditation and fortifies and quiets the mind. Encourages feelings of well being. A haunting and resinous aroma.

GERANIUM PELARGONIUM GRAVELOENS
Sustaining, relaxing and restoring. It has a strong strengthening effect balances emotions and raises energy reserves whilst soothing mind and body. Balances sebum and is therefore suitable for all skin types. Has a penetrating floral perfume.

GRAPEFRUIT CITRUS PARADISI
Refreshing and reviving, especially when feeling down this oil clears the mind and uplifts the spirits. A sharp, clear citrus fragrance.

JASMINE ABSOLUTE JASMINUM OFFICINALE
The heady, exotic perfume uplifts and nurtures as well as boosting confidence. An emotionally warming sensual oil. Helpful for post-natal recovery and also a good skin tonic.

JUNIPER BERRY JUNIPERUS COMMUNIS
Purifying, eliminating with a clear woody aroma. This oil clears emotional overload and helps to cleanse the body of impurities. A great tonic for oily or congested skin.

LAVENDER LAVANDULA OFFICINALIS
Clear light flowery aroma, versatile oil for relaxing and balancing for mind and body. Aids sleep, soothes tired muscles, benefits the immune system encourages stillness and tranquility. Has some antiseptic qualities and is useful for the skin.

LEMON CITRUS LIMONUM
Refreshes and cools bringing clarity to mind and emotions restoring vitality acting as a tonic to the circulatory system. Has beneficial effects on the immune system, is cleansing on the skin.

LIME CITRUS AURANTIFOLIA
An uplifting, energizing oil with a sweet fragrance. Uplifts and restores vigour aiding recovery during convalescence. Has an astringent tonic action on the skin.

MANDARIN CITRUS RETICULATA
Fruity, tangy citrus perfume with a gently cheering effect, aiding youthful thoughts and feelings. Soothing effect upon the digestive system. Can be used in pregnancy with Neroli to avoid stretch marks.
 
MARJORAM ORIGANUM MARJORANA
A warm and spicy aroma with warm comforting tones. Eases loneliness and grief, relaxing for muscles especially after sport or work. Aids sleep and rest.

NEROLI CITRUS AURANTIUM
A haunting bitter sweet aroma, very relaxing and soothing. Brings feelings of peace. Good for ageing, dry and sensitive skin and balancing in times of shock and hysteria.

PALMAROSA CYMBOPOGON MARTINI
Refreshing and uplifting. Gently soothing whilst promoting clear thought. helps all skin types especially dry skin. Light floral perfume.
 
PATCHOULI POGOSTEMON CABLIN
Deep earthy, sensual, grounding oil which uplifts the spirit whilst clearing the mind. Moisturizing for dry skin. A musky, exotic, lingering aroma.

PEPPERMINT MENTHA ARVENSIS
Stimulating and penetrating. Clears the head and soothes the emotions, soothes the digestive system, relieves tired feet and mind. A useful oil when travelling. A piercing menthol fragrance.

ROSE ROSA DAMASCENA
With a deep and luxurious floral perfume this oil is both soothing and uplifting, great when sad or tired. A tonic for the female reproductive system. a sensual and delightful oil, romantic, creative, gently cheering.

ROSEMARY ROSMARINUS OFFICINALIS
A powerful mental stimulant which aids memory and concentration, restores vitality and invigorates. helpful when overworked with a refreshing herb / wood fragrance.

ROSEWOOD ANIBA ROSAEODORA
Grounding, balancing and reviving, stabilizing and comforting to the emotions. A great oil to steady the mind, ideal for exams. Seductive floral woody perfume.

SANDALWOOD SANTALUM ALBUM
A relaxing and meditative oil with sensual properties, soothing and comforting to body and mind. Encourages feelings of well being. Helps ageing, dry and itchy skin. Sweet woody fragrance.

TEA TREE MELALEUCA ALTERNIFOLIA
An effective oil with powerful antiseptic properties benefits the immune system disinfects and de-odorises, strengthens especially during the winter months and convalescence. Very helpful in skin care and currently very popular for a number of uses.

THYME THYMUS VULGARIS
A stimulating, protecting oil that has a strengthening effect on the the nerves. ideal for the treatment of exhaustion both physical and mental. A help to the immune system. Warms with its pungent herbal aroma

YLANG YLANG CANANGA ODORATA
An exotic and sensual oil with relaxing qualities. Soothes and uplifts and has a regulating effect on excited and nervous conditions. Good for both oily and dry skin. Sweet heady floral aroma


SAFETY:
Do not take essential oils internally.
Always use sparingly. Lavender and Tea Tree (Melaleuca) are generally safe for direct skin application. Oils that should be applied to the skin with caution, and always diluted, are: Aniseed, West Indian Bay, White Camphor, Clove Bud, Coriander, Eucalyptus Blue Gum, Hyssop, Nutmeg, Sweet Fennel, Parsley Seed, Spanish Sage, Tagetes (only well diluted .05%), Bergamot (well diluted), Verbena, and Thyme. Pennyroyal, Mustard, Sassafras, Rue, Wormseed, Tansy, Benzoin, and Mugwort should not be used at all.

For most applications, a good rule of thumb is 1 drop per 5ml of carrier oil. Use no more than 5-10 drops per full bathtub of water.
Neat (undiluted application). As mentioned above, Lavender and Tea Tree are fine for direct application, although some people are sensitive and may develop irritation. If you have sensitive skin, apply a small amount and wait 1 hour. If irritation develops, rub well with pure carrier oil, then wash with soap and water. For future use, try further diluting the oils.
Oils such as Jasmine, Ylang Ylang and Sandalwood may be applied neat as in a perfume.
Oils that are known to irritate are: Aniseed, Sweet Basil, Black Pepper, Cajeput, White Camphor, Virginian Cedarwood, Cinnamon Leaf, Clove Bud, Eucalyptus Blue Gum, Ginger, Juniper, Lemon, Lemongrass, Parsley Seed, Peppermint, Pine Needle, Cinnamon Bark, and Thyme. Always use diluted and in small quantities.

Avoid the following oils before exposure to sunlight or tanning beds: Angelica Root, Bergamot, Lime, Bitter Orange, Lemon, Grapefruit, Sweet Orange, and Tangerine.
For children and babies, always reduce the recommended amount by half, or more. Definitely avoid any oils that are known to be an irritant. Even Lavender and Tea Tree should be diluted to 1 drop/teaspoon base oil.
During Pregnancy, only use in half the regular dilution. Totally avoid: Basil, Virginian Cedarwood, Celery Seed, Clary Sage, Clove, Cinnamon Leaf, Citronella, Hyssop, Juniper, Marjoram, Myrrh, Nutmeg, Spanish Sage, and Thyme. During the first four months, avoid Angelica Root, Atlas Cedarwood, Sweet Fennel, Rose, and Rosemary.
High Blood Pressure. Do not use Rosemary, Spanish Sage, or Thyme.
Epilepsy. Do not use Fennel, Hyssop, Rosemary, and Spanish Sage.
Alcohol. Clary Sage can cause nausea and exaggerated drunkenness when used within a few hours before or after drinking alcohol.

Carcinogenic oils: Calamus, Sassafras

Hypoglycemia. Avoid Geranium.

Kidney problems. Use Juniper, Sandalwood and Coriander with caution.

Aloe Vera
Aloe comes from tropical Africa. Related species are used as an antidote to arrow poison, but we value the plant for its healing effect on burns, wounds and insect bites.
Description
Aloe is a succulent, and grows to a height of 12 to 16 inches. It has a fibrous root system producing long, tapering, stemless leaves. These light green leaves have spiky margins and are blotched with cream. The firm upright stems bear several bell-shaped, fleshy, yellow-orange flowers.
Cultivation
Propagate from small, rooted offshoots at the base of the parent plant. It may be grown from seed. It prefers a rough, gritty growing medium and a well-drained, sunny location. It will also grow in partial shade. Aloe needs temperatures above 40 degrees, and is grown indoors in cooler climates. When grown indoors the offshoots can be removed and repotted when they are a few inches tall. Do not overwater.
Harvesting
Cut the leaves as required.
Medicinal Use
Keep a pot of Aloe vera on you kitchen windowsill for handy access. The fresh juice of the leaf blades can be applied directly to ulcers, burns, sunburn, and fungal infection.
Aloe-emodin, an ingredient in aloe, is a powerful laxative and should always be used with caution. It can be combined with a tincture of caraway seed to prevent intestinal cramps and pain. Taken in small doses, it is an excellent digestive tonic.

Aloe
Other names: Socrotine Aloe, Aloe perryi, Curacao or Bitter Aloe, A. barbadensis, Cape Aloe, A. ferox, Aloe vera
Parts Used: The dried or fresh juice of the leaves.
Uses: The juice, dried or fresh has long been used externally for all types of skin disorders and bug bites, acne problems, canker sores. For chapped or rough hands and insect bites, the freshly sqeezed juice is applied directly.
For sunburn or scald, a strong warm decoction of aloe tea is prepared, to which Irish moss (Other names: Chondrus crispus, Gigartina mamillosa, carrageen, pearl moss, salt rock moss Parts Used: The dried, bleached plant. Uses: Used for coughs, bronchitis, and intestinal problems. Also makes a nourishing food for those recovering from tuberculosis and other illnesses).
is added to form a jelly; to this mixture the clear gummy juice of the aloe is added. This preparation has been found to be most soothing and healing.
The dried aloe juice is an ingredient of Compound Tinture of Benzoin which is today used for its antiseptic and protective effect as a local application to minor wounds.
It also helps cleanse the stomach, colon, gastrointestinal tract, used with acid stomach, gastritis, throat problems, hiatal hernia, hemorrhoids. Helps control cholesterol, helps nourish hair, is effective against warts and promotes general healing.

Angelica
Other Names: Archangelica officinalis, Garden Angelica, Archangel, Masterwort.
Parts Used: The leaves, seed, and roots.
Culinary Uses: This robust and sweet-tasting plant is best known for its use in decoration of cakes and puddings. The stem is candied and used as a confection. Angelica lessens the need for sweetener when making pies or sauces.
Root: Angelica can also be cooked and eaten as a fresh herb, used for seasoning fish, or made into syrup for pudding and ice cream toppings. Rhubarb, angelica and honey combine to make a tasty sauce.
The stems (from the fresh plant) may be cut and prepared like asparagus.
The leaves, fresh or dried, may be added to soups and stews. Use about a half tablespoon of the leaves to a quantity that will serve four, adding it in the last minutes of cooking. The leaves are also made into a popular tea, tasting much like China tea.
Other uses: Herbalists use it to aid in the elimination of toxins, the recovery from rheumatism and colds, urinary complaints, and colic. Also used as a stimulating diaphoretic and expectorant for colds, coughts, and pleurisy. It is also good added to remedies for rheumatism and kidney disorders.
An infusion of 1 ounce dried chopped root in 1 pint boiling water for 1/2 hour in a covered container. Drink 2 tablespoons of the liquid, flavoured with honey if you wish, 3 or 4 times daily to relieve flatulence.
Another infusion: Infuse 1 teaspoon seed in 1 cup boiling water; cover. Allow to stand until cool; strain and drink 1 to 2 cups cold a day, again flavoured with honey if desired.
(It should be noted that angelica has a tendency to increase the sugar in the urine, so those with a tendency to diabetes should avoid it.)
Tuck a couple fingers full of ground angelica between lip and gum or in the cheek, like snuff. Swallow the juice. It is reputed to be an excellent stomach tonic and remedy for the nervousness that comes from too much smoking.

Anise
Pimpinella anisum
Umbelliferae family Language and mythology Anise is native to the Middle East. Although its name does not have a particular meaning, the plant itself is associated with health and is thought to aid digestion. It has been cultivated for much of recorded history. Hippocrates recommended it for coughs, and the Roman scholar Pliny used it as a breath freshener. Today's spicy wedding cake may have originated from a cake containing anise that was eaten by the Romans after large feasts. Description This herb has a woody root that produces a round, grooved, branched stem. The coarse-toothed lower leaves are round to cordate with long petioles. The upper leaves are feathery, delicate, and pinnately divided. Leaflets may be toothed or toothless. The small flowers are white to yellowish white with petals that are held in compound umbels. The brown fruit is ovate, downy, flattened, and 1/8 inch long. Plant type and hardiness Annual; hardiness zones are not applicable to annuals. Height and width Height 18 to 24 inches; width about 12 inches. Light and soil Full sun; light, dry, well-drained soil with a pH of 6. Pests and diseases None noted. Cultivation This spindly plant needs protection from winds and plenty of sunshine to promote healthy growth. Its fragile, tender seedlings do not transplant well. Add fertilizer only if the soil is extremely poor, and add lime if the pH is very acidic. Water regularly in hot, dry weather, preferably in late afternoon or evening to avoid scorching the plant. Companion planting Anise seed will germinate more rapidly if sown near coriander. It has been shown that the presence of coriander improves the actual seed formation of the anise plant. Propagation method Seeds sown directly into the ground. Bloom time and color July to August; white to yellowish white. Harvesting After the flower umbels have become heavy with ripe brown seeds, cut the heads off before they drop. Place them in a single layer on a paper towel or plate in a dry place. If possible, expose to direct sunlight to allow the seeds to completely dry out. When the seeds are crisp and dry, rub between palms to separate the seed from the hull, sieve to remove seeds from the husks, and store in airtight containers. Herbal uses Aromatic, culinary, and medicinal.
Anise may be used for its aromatic qualities in oil and potpourris. Crushed seeds are added to sachets. The licorice flavor complements eggs, fruit, cheese, pastries, cakes, and cookies. The leaves are used in salads or as a garnish and dried for teas. The seed is used whole or ground. Anise is reported to have some medicinal qualities. Garden notes Seeds germinate readily in flats, but anise transplants poorly.

 
Balloon Flower (Chinese Bellflower) Platycodon grandiflorus
This heavy bloomer gets its name from the way each flower bud swells before its starry petals unfold. The plants form a low, neat mound and bear 2- to 3-inch cuplike blossoms on stems 2 to 3 feet tall. The upward-facing flowers bloom throughout the summer and come in blue, pale pink, or white. Balloon flowers are a cottage garden standard. The flowers are excellent for cutting, but their stems should be seared with a match or candle flame before being placed in water.
HOW TO GROW. Balloon flowers grow in Zones 3-8. They thrive in full sun or light shade in well-drained garden soil. Protection from strong sun is advised in warmer climates. Set plants 12 inches apart. Be careful in spring when cultivating in the area where you have planted balloon flowers; they do not sprout until other plants have begun to grow, and it is easy to dig them up inadvertently or pull them thinking they are weeds. Marking the area where they are planted will prevent this error. New plants can be started from seeds sown in spring or summer, but do not flower for two or three years. Plants are difficult to divide, but cuttings can be taken from non-flowering shoots in summer. Keep faded flowers pinched off to encourage more blooms. The clumps do not spread and should remain undisturbed.
Type: perennial Propagation: seeds Light: full sun or part shade Flower Color: blue, pale pink, white Bloom Time: summer Height: 2-3 feet Width: 12 inches Soil Requirements: neutral pH, average moisture Zones: 3-8 ...........................Uses: cutting bed, border, rock garden

Basil (Ocimum basilicum)
Basil is a sun loving half-hardy annual. It makes a great kitchen windowsill plant, and is thought to help deter flies. Preserve Basil by freezing or packing into jars with olive oil.
Description
There are many types of basil, and the appearance of the leaves varies. One sure way to identify basil is by the smell. It is highly aromatic and smells something like cloves. The cut ends of the stems smell stronger than the leaves. The plant can grow to a height of 2 feet.
Cultivation
In colder zones, start basil indoors in mid-spring. Sow the seeds directly into the garden in warmer areas. Seedlings should not be set outdoors until all danger of frost has past and the plant has four true leaves. Plants can also be started from cuttings or rooted suckers.
Once plants are established, pinch out the top to encourage a bushier plant. Frequent harvesting of the outer leaves will prolong the life of the plant.
Culinary use
Basil has a warm, resinous, clove-like flavor and fragrance. The flowers and leaves are best used fresh and added only during the last few minutes of cooking. Basil works well in combination with tomatoes. Finely chopped basil stirred into mayonnaise makes a good sauce for fish. Use as a garnish for vegetables, chicken and egg dishes. Large lettuce-leaf basil can be stuffed as you would a grape leaf. Basil does not dry well for cooking.
Pesto Sauce 1/3 cup fresh basil leaves 2 cloves garlic, crushed pinch of salt 1/2 cup pine kernels 3/4 cup parmesan cheese 1/2 cup olive oil Blend the basil leaves in a blender. If your supply of basil is insufficient, combine fresh parsley and basil for a slightly different flavor. Add the garlic and olive oil and process for a few seconds. Gradually add the pine kernels, Parmesan cheese and salt. The consistency should be thick and creamy. This quantity of pesto sauce is sufficient for 1 pound cooked, drained pasta. Mix 2 tablespoons pesto with the pasta and serve on individual plates with an extra spoonful of pesto on each helping.
Medicinal Use
To relieve sore gums, swish out the mouth often with a tea made from 8 basil leaves in a cup of boiling water. A basil leaf tucked into the mouth over an ulcer and kept there for as long as possible will ease the pain.
Other Uses
Basil in the bath is refreshing. Leaves and flowers can be dried for potpourri. Burn sprigs of basil on the barbecue to deter mosquitoes. A bunch of basil hung over the kitchen window or a pot of basil in the windowsill will deter flies.

Basil, sweet
Ocimum basilicum
Labiatae family Language and mythology Basil originated in India, where it was regarded as a sacred herb. The name comes from the Greek basileus meaning 'king.' Once people were no longer fearful of this herb, it was said to be "fit for a king's house." In Haiti basil is thought to belong to the pagan love goddess Erzulie, and in Italy it has been regarded as a sign of love. Description The plant has leafy stems and thin, branching roots. The two-lipped white flowers are 1/2 inch long and grow in racemes at the top of stems. The leaves are 2 to 3 inches long, opposite, and ovate with entire margins. They are yellow-green to dark green, depending on soil fertility. The tiny seeds are dark brown. Plant type and hardiness Annual; hardiness zones are not applicable to annuals. Height and width Height 12 to 24 inches; width 12 inches. Light and soil Full sun; rich, moist, well-drained soil with a pH of 6. Pests and disease Japanese beetles. Cultivation Basil must have warm conditions. For best results, sow in late spring or early summer. It is susceptible to cold and frost, and to drastic temperature change. Pinch the centers as the plants grow to ensure bushiness. Basil can be grown in pots but does not survive indoors. Companion planting Basil attracts butterflies and insects to the garden. It stimulates the growth of companion plants, especially tomatoes and peppers. It is said to repel white flies. Basil and rue do not do well when grown near each other. Propagation method Seeds, cuttings, or transplants. Bloom time and color July to August; white. Harvesting Harvest in early Autumn before the cold weather arrives and the leaves turn limp and yellow. Cut the long, leafy stalks for drying just before the plant comes into flower. Spread them in a shady place or on wire mesh to encourage quick drying. Do not hang in bunches as the leaves will dry too slowly and can mold. Oven drying is not advised, as the leaves scorch. Basil can be frozen chopped fresh in ice cube trays. Herbal uses Aromatic, cosmetic, culinary, and medicinal.
Dried basil is used for its fragrance in potpourris and sachets. It also is used in herbal bath mixtures and to add luster to the hair. Fresh or dried basil is used in cooking to flavor Italian, Mediterranean, and Thai dishes. Fresh leaves are used in tomato and pesto sauces. Basil is good with veal, lamb, fish, poultry, white beans, pasta, rice, tomatoes, cheese, and eggs. It also is used in vinegar and for tea. Basil is said to have some medicinal qualities. Garden notes We planted basil in large massings near smaller groupings of summer savory. The basil flower buds were pinched off during most of the summer to prolong the life of the plants by delaying flowering. This made the plants very bushy and full. We let the basil flower just before the summer savory so that both bloomed at the same time. This produced a nice effect. Our basil attracted Japanese beetles for about three weeks early in the summer. To keep the plants looking nice, we pinched off new growth as it was damaged by the insects.

Bay
(Laurus nobilis)
Bay leaves are among the most versatile of herbs, and the plants, if regularly trimmed, make decorative shrubs. The glossy, sweetly scented leaves are indispensable in the kitchen.
Description
Bay leaves are flat, pointed oval, about 3 inches long, dark green and glossy. Both leaves and wood are strongly aromatic. In ideal conditions, the shrub will grow to 25 feet tall and up to 6 feet across. The stems are tough and woody and have a gray bark. The flowers, which appear in late spring at the base of the leaf stem, are small, yellow, and rather insignificant.
Cultivation
Take 4-6 inches long cuttings in spring when the new growth has hardened a little. The cuttings may not take readily, despite your best efforts. Dip the cut end in rooting hormone and pot in a good rooting medium. Once the plants are growing well, spray with water occasionally to keep the leaves glossy. If kept closely clipped, bay will continue to do well in its container.
When transplanting outdoors, choose a sunny location. The ground should be well prepared with compost and bone meal.
Problems
Scale
Scale manifests itself as hard brown ovals, which appear on the undersides of leaves or on woody stems. If the plant is not too big, remove scale by brushing with an old toothbrush dipped in a mixture of half water and half rubbing alcohol. Spray mature trees with horticultural oil, then repeat in ten days.
Mildew
Mildew is a fungal disease that manifests itself as a grayish, downy deposit on the leaves. Plants that do not have adequate sunshine or air circulation are most often affected. Spray affected foliage with sulfur early in the morning while foliage is still moist with dew. Badly infected foliage should be cut out and destroyed.
Culinary Uses
Bay has a spicy fragrance and flavor, and the leaves are used in all types of cooking. Try them in soups, stews, casseroles, stocks, syrups, sauces and as a decorative garnish. Since the flavor is strong, use with discretion. Check leaves carefully for scale before using, and never use immature leaf tips, as they have a high acid content. Bay leaves should be removed from food before serving. Dry leaves by hanging them in bunches in a warm, dry place.
Medicinal Uses
An infusion of the leaves may be taken for flatulence.
Other Uses
Bay leaves add a strong, spicy fragrance to potpourri. To prevent silverfish damage to books or clothing, place a few leaves in drawers or on bookcases. A few leaves in the pantry shelves will keep weevils away.


Bay, sweet
Laurus nobilis
Lauraceae family Language and mythology Laurus is Latin for 'bay tree'; nobilis means 'renowned.' In early Greece and Rome, bay was associated with glory, honor, and reward. Bay is also commonly called laurel. Those victorious in battle and sports were crowned with a laurel wreath. Bay also had a legendary role in the love affair of Appollo and Daphne and was associated with romance. Description This large, attractive tree is thickly covered with glossy, narrow dark-green leaves about 2 to 4 inches long and 1 inch wide. The thick, leathery leaves have wavy, somewhat variable margins. The greenish yellow flowers are without petals and not very ornamental. Pruning out the lower limbs and rounding the top creates an elegant appearance. The bark is shiny grey, and the fruit is a dark purple to black one-seeded berry about 1/2 inch long. Plant type and hardiness Evergreen tree; hardiness zone 8. Plant type and Height and width Height averages up to 10 feet (wild plants may reach 23 feet); width varies. Light and soil Full sun to light shade; moderately rich, well drained soil with a pH of 6.2. Pests and disease Susceptible to white wax scale, which makes the leaves sooty and unattractive and retards leaf growth. Cultivation Bay trees make excellent tub specimens, especially if grown with the lower branches pruned off and the top rounded. Seeds are difficult to propagate, but cuttings can be successful when taken in the spring after the leaves have hardened. Keep cuttings watered at all times and plant in containers when rooted. Bay trees are slow growing, but after one year in pots they can be transplanted into the garden or a larger container. Companion planting Growing bay near other plants is not a problem unless the tree gets too large and the roots take nourishment from nearby soil. Propagation method Difficult to propagate from seeds or cuttings. Bloom time and color March to May; greenish yellow. Harvesting Bay leaves can be harvested and dried throughout the year. Early in the day, cut or pick individual older leaves as needed. To keep leaves from curling when drying, place them on boards with books on top. The leaves should be dry in about two weeks. Store in tightly sealed containers. Herbal uses Cosmetic, culinary, decorative, and medicinal.
The fragrant oil is added to bath water to sooth the skin. Culinary use is mainly in soups, stews, and tomato sauces. Bay leaf also flavors shellfish boils, pickling brines, game meats, and herbal teas. Remember to remove bay leaf before serving. The tree itself is decorative when pruned into formal shapes. The branches can be used in fresh or dry herbal wreaths and to add fragrance to potpourris. Bay leaf is said to have some medicinal qualities. Garden notes Bay can be trained as a topiary tree.

Bee balm
Latin name: Monarda didyma
This herb was traditionally carried to church where it received its other name, bibleleaf.
See Bergamot

Bee Pollen
Uses: Bee pollen is high in protein and is considered to be a complete food. it contains rich amounts of vitamins, minerals, protein, amino acids, hormones and enzymes.
Bee Pollen is effective for combating fatigue, depression, cancer and colon disorder.
It can help with hypertension, nerve and endocrine system problems, menstrual and prostate problems.
It increases energy and mental alertness.
It helps build the body to resist disease and speed healing, is also believed to slow aging process.
Helpful in building the immune against allergens causing allergies and hayfever.
Has an antimicrobial effect.
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Bergamot
Bergamot is an American herb that was once widely used by native Americans. It was introduced to the early colonists by the Oswego Indians, and Oswego tea was made by colonists during the time of the Boston Tea Party. The dark pink, red and purple flowers smell pleasantly of oranges. They are a nice addition to the flower border and attract bees.
Cultivation
Bergamot is a perennial that grows best in soil that stays damp in the summer, however it dislikes damp winters. The plant is not suitable for chalky soils. It prefers sun but is adaptable to shade as long as the soil remains damp. The plant will benefit from the addition of bone meal. Bergamot makes a nice container plant.
Cuttings of new growth can be taken in the spring, and they quickly root and establish themselves. Clumps of the plant form a mat-like growth and become bare in the center if not divided every three or four years. When lifting the plant, discard old growth and woody stems. Lemon bergamot can be started from seed indoors and set out in late spring.
Culinary Uses
Use fresh young leaves sparingly in salads, fruit salads and fruit drinks.
Five or six large fresh leaves or 1 teaspoon dried leaves in 8 ounces boiling water make a refreshing and relaxing tea.
Improves the flavor of pork dishes.
· · · Other Uses
Use the leaves to make a facial steam.
The leaves and flowers add color and flavor to potpourri.
Lemon bergamot is a long-lasting cut flower
· · · · · · · · · · ·
Bergamot
Monarda didyma
Labiatae family Language and mythology Native to North America, bergamot received its botanical name from the sixteenth century Spanish physician, Nicholas Monardez, who first discovered and described it. It was called Oswego (or Otsego) tea by early American settlers because of its use by the Oswego Indians. It was grown by the Shakers in the late 1700s in their settlement near Oswego County in New York. Today, bergamot is also known as scarlet bee balm. Description The tuberous root produces an erect, slightly hairy square stem with a citruslike fragrance. The two-lipped scarlet flowers rest on a collar of red-tinged bracts with solitary terminal heads. The dark green leaves are 3 to 6 inches long, opposite, and ovate with serrated margins. The fruit is comprised of four nutlets resembling seeds. Plant type and hardiness Perennial; hardiness zones 4 to 9. Height and width Height 24 to 48 inches; width 12 inches. Light and soil Full sun to partial shade, especially in hot climates; rich, moist soil with a pH of 6.5. Pests and disease Snails can be a problem in shady, moist locations where roots are kept cool and moist. (Some cultivars prefer this condition.) Cultivation When the plant begins to shoot up in the spring, a dressing of well-decayed humus can be applied. Sprinkle grass clippings over the root area during the hottest part of summer. If necessary, lightly tie the slender and sometimes brittle stems with garden stakes. Bergamot can be grown in clumps or masses for a nice effect as a background plant. Planting 18 inches apart would allow plenty of room. Companion planting Bergamot attracts bees, making it an excellent plant to grow near vegetable gardens or orchards. Propagation method Seeds or division in spring and cuttings in summer. Bloom time and color July and August; scarlet red, mauve, pink, and purple. Harvesting Harvest both foliage and flowers in late summer when the plants are in full bloom. Dry as soon as possible by removing flower petals and spreading them in a dry, shady place. Store in airtight containers. Fresh leaves may be finely chopped and frozen in ice cube trays. Flowers can be covered with water and frozen whole in ice cube trays. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
Dried leaves and flowers are used to scent sachets and potpourris. Bergamot also is used in lotions and baths. The leaves are used for tea and the flowers for salads or with fruit. With its long-lasting flowers, the plant itself is decorative. It is said to have some medicinal qualities. Garden notes The plants attract butterflies, and the deep purple variety was especially popular with visitors to our garden. Support may be needed if the plants become top-heavy.

Aromatherapy Bergamot essential oil
citrus bergamia, Rutacaea family.
Description
Citrus Bergamia is a small tree about 4.5m high with smooth oval leaves. It belongs to the same family as the orange tree. The essential oil comes from the small round fruits which ripen from green to yellow, similar to oranges in appearance. The Rutacaea family is extremely large covering over 30 genera.
Distribution
Native to Morocco and tropical Asia it is grown commercially in the Ivory Coast and is extensively cultivated in Calabria in Southern Italy. It was first cultivated around Bergamo, from where it takes its name.
History / Traditions
The fruit has been used for hundreds of years in Italian folk medicine however the fruit was unknown outside Italy and the fruit was not exported until recent times. The oil was primarily used for the treatment of fever and intestinal worms.
Extraction
The essential oil is produced by cold expression of the peel of the nearly ripe fruit. Although there have been many oils produce by mechanical processes the best quality oil remains that which is produced by hand.
General Description
The oil is a light greenish yellow liquid with an uplifting citrus aroma and balsamic overtones. On aging the oil turns to a brownish olive colour.
The oil is known to have about 300 components the main being linalyl acetate 30-60%; linalol 11-22% and other alcohols, sesquiterpenes, terpenes, alkanes, and furocoumarins 0.3-0.39%
Aromatherapy uses
Bergamot oil has a strong affinity for the urinary tract and is valuable in the treatment of cystitis and urethritis. It should be used in the bath or as a local wash at a 1% dilution.
In helping with mental and psychological states Bergamot is most valuable for its uplifting effects. For tension anxiety or depression bergamot should be used in a massage oil or in a dally bath.
The fragrance blends well with lavender, neroli, jasmine, geranium, chamomile, lemon, cypress and juniper. bergamot can be used in the treatment of tensions causing dietary problems such as over and under eating.
The antiseptic qualities of Bergamot make it ideal for the treatment of skin complaints such as acne, oily skin and all infections of the skin.
Bergamot is cooling in feverish conditions and has effective insect repellent properties.
Bergamot has an inhibiting effect on certain viruses in particular Herpes simplex 1 which causes cold sores. Bergamot will also allay the pain of shingles and ease chicken pox in small children.
Other Uses
Bergamot is used extensively as a fragrance and is also found in toiletries and cologne.
Safety data
Certain furocumarins (including bergapten found in Bergamot) are photo toxic on human skin. This causes sensitivity and skin pigmentation when exposed to sunlight. Therefore exercise caution when using Bergamot in sunny weather. Bergamot should never be used undiluted on the skin. Severe burning may result.
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Bergamot
Other names: Monarda fistulosa, horse mint, Oswego tea, Red Monarda, Bee Balm
Parts Used: The whole herb.
Culinary uses: For beverages, add a fresh or dried leaf to China tea for the famous and traditional Earl Grey flavor; though normally it is Bergamot oil that is used.
Or, one can infuse the leaves for a tea by themselves.
The Oswego Indians drank this brew, as well as people in New England after the Boston Tea Party.
Non-beverage ideas for the leaves include use in jellies and jams.
It may also be used sparingly in salads, stuffings, and with pork.
Both the flower and the leaf may be used for food.
The fresh flower is very attractive scattered in salads.
Other uses: Bergamot is used to remove impurities from the bloodstream and stimulate the liver and spleen.
It is also used for nervous stomach.
The leaves are used in antidotes for bee and other insect stings.
Wild Bergamot, was boiled by the Omaha and Ponca Indians to make a hair oil.
Bergamot's distinctive aroma, found in both the leaf and flower is wonderful for use in potpourri.
Medicinally, the leaves are infused to relieve flatulence, nausea, menstrual pain, and insomnia. Steam inhalation of the leaves can be used for sore throats, and bronchial catarrh (inflamation of the mucus membrane, causing an increased flow of mucus).
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Oleum Bergamottae (U. S. P.)-Oil of Bergamot.
"A volatile oil obtained by expression from the rind of the fresh fruit of Citrus Bergamia, Risso et Poiteau (Nat. Ord.-Rutaceae). It should be kept in well-stoppered bottles, in a cool place, protected from light"-(U. S. P.).
SYNONYM: Oleum bergamii (Pharm., 1880).
Botanical Source, Preparation, and History.-Oil of bergamot exists in the rind of the ripe fruit of Citrus Bergamia, from which it may be obtained by expression in the same manner as for procuring the oil of lemon. It may also be obtained by distillation, but the product is not so agreeable as by expression. According to Wight and Arnott, the leaves of the bergamot tree are oblong, more or less elongated, acute, or obtuse, underside somewhat pale; the petiole more or less winged or margined; the flowers usually small and white; the fruit pale-yellow, pyriform or depressed; the rind with concave receptacles of oil; the pulp more or less acid. About 21 ounces of oil may be obtained by expression from 100 bergamots. The plant is cultivated in the south of Europe from whence the oil is imported.
Description and Tests.-Bergamot oil is sometimes erroneously called essence of bergamot. The U. S. P. describes it as "a greenish or greenish-yellow, thin liquid, having a peculiar, very fragrant odor, and an aromatic, bitter taste. Specific gravity, 0.880 to 0.885 at 15° C. (59° F.). Its optical rotation should not be more than 20° to the right in a 100 Mm. tube, and at a temperature of about 15° to 20° C. (59° to 68° F.). Two volumes of the oil, when mixed with 1 volume of alcohol, should give a clear solution of a slightly acid reaction, and this solution should not become turbid on the further addition of alcohol (distinction from oil of orange or oil of lemon). The oil should also be soluble at 20° C. (68° F.), without the separation of oily drops, in 1.5 to 2 volumes of alcohol of 80 per cent by volume. It is soluble, in all proportions, in glacial acetic acid. If about 2 Gm. of the oil be evaporated in a small, tared capsule, on a water-bath, until the odor has completely disappeared, a soft, green, homogeneous residue should be left, amounting to not more than about 6 per cent of the oil (absence of fatty oils)" -(U. S. P.)
Chemical Composition.-The fragrance of oil of bergamot is due to the acetic ester of laevo-linalool, its quantity varying in the oil from 36 to sometimes 40 per cent. The fully matured fruits yield most of this ester. Furthermore, free linalool, dextro-limonene, perhaps dipentene, and 5 per cent of inodorous bergamot camphor or bergapten (C12H8O4) are present. According to Pomeranz (1891), it is the mono-methyl-ether of dioxy-coumarin, derived from phloroglucin (Gildemeister and Hoffmann, loc. cit.).
Action and Medical Uses.-Gently excitant, but is used almost wholly in perfumery, soaps, and for scenting toilet preparations and ointments.
Related Oils.-OIL OF LEMON GRASS, Oleum andropogon citrati. An essential oil, sometimes called oil of verbena, derived from several species of Andropogon, particularly Andropogon citratus (nowadays Cymbopogon citratus), cultivated in India, Ceylon, Malayan peninsula, and near Singapore. It is yellowish-brown with a sharp taste and peculiar odor, used only in perfumes in this country, but as a stimulant and carminative in the East. When treated with a saturated solution of sodium bisulphite, it yields a crystalline compound. The known constituents of this oil are the aldehyde citral (C10H16O), an unsaturated ketone methyl-heptenone (C8H14O), and in the highest boiling fractions the alcohol geraniol (C10H18O).
OIL OF CITRONELLA, Oleum andropogon nardi.-The volatile oil distilled from a plant (nowadays Cymbopogon nardus) in cultivation in Ceylon, in the Straits Settlement, and coast of Malabar. The natives of Ceylon are engaged in the treatment of the plant, which is distilled by steam in suitable apparatus. It is a yellowish-green oil, slightly laevo-rotatory, of the specific gravity 0.886 to 0.900, has a sharp taste and characteristic odor. With alcohol, it mixes in all proportions. Two or two and one-half volumes of alcohol (80 per cent) should mix perfectly transparent with 1 volume of the oil, at a temperature not lower than 20° C. (68° F.). If the mixture be cloudy it indicates the presence of fixed oils. If oily drops form upon standing, when 5 to 10 volumes of 80 per cent alcohol are added, the presence of petroleum is indicated. Citronella oil contains about 50 per cent of geraniol, citronellal, an aldehyde (C10H18O) which Semmler (1891) succeeded in converting into citronellic acid (C10H18O2); furthermore borneol (1 to 2 per cent), methyl-heptenone, acetic and valerianic acids in the form of esters. The higher specific gravity observed in Lana batu oil is due to the presence of methyl-eugenol (allyl-veratrol C6H3.C3H5.OCH3.OCH3) (Gildemeister and Hoffmann, loc. cit.). The oil is employed in perfuming soaps.
YLANG-YLANG OIL, Cananga oil, Oleum unonae, Oleum anonae.-The flowers of a South Asiatic tree, growing in Java and Manila, yield this essential oil which is used only in perfumes. A reputed solution of it, in the oil of the cocoanut, is known as Macassar Hair Oil. Ylang-Ylang oil contains laevo-linalool, geraniol, benzoic and acetic acids (in the form of esters), methyl-ether of para-kresol (CH3.C6H4.OCH3), traces of a phenol, cadinene, etc.
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Bergamot
Botanical: Monarda didyma
Family: N.O. Rustaceae
· ---Synonyms---Scarlet Monarda. Oswego Tea. Bee Balm.
So far, Monarda punctata is considered the only plant indigenous to North America which can be looked upon as a fruitful source of Thymol, though another American swamp plant, closely allied to it, M. didyma, the Scarlet Monarda, is said to yield an oil of similar composition, though not to the same degree.
---Description---This species, on account of its aromatic odour, has become a favourite in our gardens. It has showy, scarlet flowers in large heads or whorls at the top of the stem, supported by leafy bracts, the leaflets of which are of a pale-green colour tinged with red. Its square, grooved and hard stems rise about 2 feet high, and the leaves which it bears in pairs are rather rough on both surfaces.
The whole plant is strongly impregnated with a delightful fragrance; even after the darkly-coloured leaves have died away, the surface rootlets give off the pleasant smell by which the plant has earned its common name 'Bergamot,' it being reminiscent of the aroma of the Bergamot Orange.
It is known in America as 'Oswego Tea,' because an infusion of its young leaves used to form a common beverage in many parts of the United States.
It is also sometimes called 'Bee Balm,' as bees are fond of its blossoms, which secrete much nectar.
It delights in a moist, light soil, and in a situation where the plants have only the morning sun, where they will continue in flower longer than those which are exposed to the full sun. It is a very ornamental plant and readily propagated by its creeping roots and by slips or cuttings, which, if planted in a shady corner in May, will take root in the same manner as the other Mints.
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Borage
The bright blue, star-shaped flowers (which bloom most of the summer) make borage one of the prettiest herb plants, thought the dark green leaves are rather plain. The flavor of the leaves resembles that of cucumber. The plant will grow to a height of about 18 inches, and spread about 12 inches. This hardy annual has a messy, straggling habit. It is a native of northern Europe, and grows well in the temperate regions of North America.
Cultivation
Borage is not a fussy plant, but the richer the soil, the bushier the plant will be. It prefers full sun, and needs protection from wind as it is easily blown over. Seeds can be sown throughout the season, and once growth is established, it will continue to seed itself. Place plants close together so they can support each other. A plant or two in an indoor pot will provide leaves all winter, but it will need lots of sun.
Borage is an excellent companion plant for tomatoes, squash and strawberries. The plant actually improves the flavor of tomatoes growing nearby.
Culinary Uses
Borage flowers and leaves are the traditional decoration for gin-based summer cocktails, and may be set in ice cubes to garnish other drinks.
The flowers and young leaves may be used to garnish salads. dips, and cucumber soups.
Candied borage flowers make attractive cake decorations.
Chopped leaves can be added to soups and stews during the last few minutes of cooking.
The leaves can be cooked with cabbage leaves (two parts cabbage, one part borage.)
Borage does not dry well for culinary use.
· · · · Medicinal Use
Because it is a tonic plant for the adrenal glands, borage provides an invaluable support for a stressful lifestyle.
Borage is rich in minerals, especially potassium.
A tea made with borage helps to reduce fevers and ease chest colds.
An infusion of borage acts as a galactogogue, promoting the production of milk in breastfeeding mothers.
· · · · Other Uses
Borage makes an excellent facial steam for improving very dry, sensitive skin.
The flowers may be dried to add color to potpourri

Borage
Borago officinalis
Boraginaceae family Language and mythology Borage originated in the Middle East and was associated with bravery. The ancient Celtic warriors drank borage-flavored wine to give them courage. Herbalists believed that borage imparted a sense of well-being, and the Roman scholar Pliny considered it to be an antidepressant. The five-pointed brilliant blue flowers were once favorite subjects in needlework. Description This self-seeding plant has many leaves on branched, hollow stems covered with stiff white hairs. The drooping flowers are on racemes. The star-shaped blue corollas are 3/4 inch wide with five segments and five stamens with black anthers. The ovate to oblong lanceolate leaves are up to 6 inches long and form a rosette. The upper leaves are wrinkled, rough, and hairy. Plant type and hardiness Annual; hardiness zones are not applicable to annuals. Height and width Height 24 to 36 inches or more; width 16 to 20 inches or more. Light and soil Full sun; fairly rich, well-drained soil with a pH of 6.6. Pests and disease Japanese beetles may attack new growth. Cultivation In areas with cold weather, sow the oblong black seeds in the spring in shallow drills about 12 inches apart. The soil should be reasonably fine, moist, and in partial sun. Sheltering the plants from strong winds will help keep the soft main stems from breaking under the weight of the plant. Borage blooms nearly all season and will self-seed from year to year. Plants do best when allowed to grow in thick clumps for support. These shallow-rooted plants are easy to thin when they become overgrown. Companion planting Plant with strawberries to improve yield. Borage attracts bees, so plant where pollination is needed. It also is said to strengthen insect and disease resistance in nearby plants. Propagation method Seeds sown after last frost. Bloom time and color June to July; blue. Harvesting Borage leaves and flowers can be used fresh any time. Drying leaves and flowers is possible, but must be done quickly to prevent spoilage. Remove flowers and leaves from stalks and place on a wire rack in a shady, airy site. When dry, place them in airtight containers. Crystallize the flowers for decorating cakes and trifles or freeze in ice cube trays for later use. Herbal uses Culinary, decorative, and medicinal.
Leaves can be eaten raw or sauteed like spinach. They are used in teas and to flavor wine cups. The candied leaves or stems can be used with cheese, fish, poultry, most vegetables, green salads, iced beverages, pickles, and salad dressing. The flowers are used for garnish or in salads. The plants attract bees and butterflies, and the blue flowers are very attractive. Borage can be grown in containers indoors. It is said to have medicinal qualities. Garden notes Our plants got very top-heavy and spread much more than noted on the seed packet. Borage plants can crush smaller plants nearby or shade late-growing herbs. Plant borage with support in a clump in the back of the garden away from others plants. It will reseed itself from year to year.

Calendula
Cautions: Women who are pregnant should not take Calendula as it is a uterine stimulant.
Calendula
Calendula officinalis
Compositae family Language and mythology Also known as Pot marigold, the ancient Romans named this plant after they saw it bloom the first day or "calends" of every month. For centuries this plant was associated with the sun and believed to open with the sunrise and close with the sunset. Description Calendula has erect angular branched stems with fine hairs. Flowers are rays in solitary terminal heads 1.5 to 4 inches across, yellow to orange in color and close up at night. Leaves have grey-green margins and are alternate, spatulate or oblanceolate with smooth to widely spaced teeth. Leaves are also hairy and are 2.75 inches long. The fruit are achenes. Plant type and hardiness Hardy annual; hardiness zone 3-9. Height and width Height 18 - 20 inches; width 10 inches. Light and soil Full sun; average, well-drained soil with a pH of 6.0-7.0. Pests and disease Slugs, snails, aphids, whiteflies, nematodes, beetles, thrips, leafhoppers, caterpillars; mildew,leaf blight, stem rot, smut, blister . Cultivation Sow seeds in spring, plant 12-18 inches apart. Deadhead for continuous flowering. Calendula will self seed. Propagation method Seeds. Bloom time and color June - Sept.; yellow to orange. Harvesting Pick flowers when open and dry at low temperatures to preserve color, or macerate the petals in oil. Pick leaves when young. Dry petals on paper and in the shade to prevent sticking. Herbal uses Medicinal, culinary, decorative, cosmetic.
Culinary: Flowers can be dried and ground and used as a good substitute for the color saffron provides in soups, stews, and poultry. Flowers can also be used for a culinary dye in butters and custards. Decorative: Dry flowers can be used in arrangements. Calendula also makes a pale yellow dye for fabrics. Cosmetic: Add to skin cream and also use in herbal bath mix to stimulates the body. Calendula is said to have some medicinal uses. Avoid use during pregnancy.

Pot Marigold
(Calendula officinalis)
These bright yellow and orange flowers are a familiar sight in cottage and country gardens. The plant is a native of southern Europe but flourishes in cool, temperate climates. The petals have a pungent, spicy flavor and the leaves have a bitter aftertaste. It is used more for medicinal than culinary purposes. This hardy annual grows to a height of about 9-20 inches and has a long flowering period.
Cultivation
Seeds may be sown directly in the bed, border, or flower box throughout spring and summer. The plant prefers a rich, light soil and a sunny location. Add compost to the soil if necessary, then sidedress with additional compost when the plants are well extablished. Water deeply during dry spells. It will seed itself readily.
Culinary Uses
The petals, with their slight aromatic bitterness are used in fish and meat soups, rice dishes, salads, and as a coloring for cheese and butter. The whole flower was used as a garnish in medieval times.
Marigold Wine 2 quarts marigolds (use Calendula officinalis only) 1 gallon boiling water 1 campden tablet, crushed (sterilizer) thinly pared peel and juice of 3 tangerines or other soft citrus fruit thinly pared peel juice of 1 lemon 5½ cups sugar 1¼ cups white raisins, finely chopped wine yeast yeast nutrient Wash the flowers and put into a large container. Add the boiling water and stir in the Campden tablet. Leave for 24 hours. Draw off 1 cup of the liquid, add citrus peel and heat to just on the point of boiling. Add the sugar, stirring until dissolved. Cool to body temperature, then pour back into the original container. Add raisins, citrus juice, yeast, and nutrient. Cover and leave 5 days to ferment, stirring twice each day. Strain through a double thickness of muslin. Pour into a fermenting jar fitted with a fermentation lock and leave to continue fermenting. Rack the wine as it begins to clear. When completely clear, store in a cool, dark, dry place for six months to mature.
Medicinal Use
Calendula heals wounds as well as internal and external ulcers. It is an antiseptic, and improves blood flow to the affected area. As an antifungal agent, it can be used to treat athlete's foot, ringworm, and candida. The tincture applied neat to cold sores encourages healing . Calendula cream is good for acne and diaper rash. An infusion is good for digestion and relieves colitis and symptoms of menopause.
Other Uses
An infusion of the petals can be used as a rinse to lighten and brighten hair. The petals also make a nourishing cream for the skin. Pot marigold makes an attractive cut flower and can be grown in the vegetable garden to help with insect control.
Creamy Marigold Cleanser 4 tablespoons olive or almond oil 2 tablespoons dried pot marigold flowers few drops of violet, orange blossom or rose water Warm the oil in a bowl placed over a saucepan of hot water. Stir in the dried flowers and continue to heat gently for 30 minutes. Remove from heat, allow to cool, and stir in the flower water.

Calendula
Other names: Calendula officinalis, garden marigold, holligold, marigold, Mary bud, pot marigold
Parts Used: Flower heads.
Culinary uses: The fresh flowers may be used in salads.
Other uses: An infusion of the flowers can be used for such gastrointestinal problems as ulcers, stomach cramps, colitis, and diarrhea.
Taken either internally or externally, Calendula is good for healing wounds. Externally, Calendula is an all purpose skin healing herb used to stop bleeding, wash wounds, abscesses, rashes, boils, chapped skin, eczema, helps speed the healing of cuts and wounds and is good for burns.
It relieves muscle cramps, painful swellings, hemorrhoids, and insect bites. Use in a foot bath on swollen feet and as an eyewash on sore, tired eyes.
A hair rinse reduces dandruff.
Used as an oil, it is helpful for earaches. It is from the same family of herbs as arnica, however Calendula is not toxic like arnica. Therefore Calendula may be taken internally.
Taken internally it is used to treat gastritis and duodenal ulcers, break fevers and reduce menstrual cramps.
Cautions: Women who are pregnant should not take Calendula as it is a uterine stimulant.

California Poppy

(Eschscholzia californica)
The bright yellow-orange flowers and finely divided gray-green foliage of the California poppy look best when planted in large drifts, although it grows well even in crevices of rockeries. Flowers appear in spring and last throughout the summer. They are suitable for cutting but will close at night. Place flowers in water immediately after cutting. Plants grow 12-20 inches high and spread up to 20 inches. The plant is not suitable for the tropics, but will grow well in most other climates. It must have full sun and well-drained soil, but will tolerate poor soil.
Sow seeds in fall or early spring directly in the garden as it is not easy to transplant. Seeds should be planted ¼ or less deep and take care not to dislodge seeds when watering. Water regularly to establish, and only an occasional deep watering is required thereafter. Plants are drought-tolerant and overwatering will cause the roots to rot. Fertilizing is usually not necessary and overferitlizing will cause an abundance of foliage with no flowers.
Type: annual Propagation: seeds Light: full sun Flower Color: yellow, orange, scarlet, pink, beige Bloom Time: spring and summer Height: 12-20 Width: 20 inches Soil Requirements: well-drained Zones: all except tropics Uses: cutting bed, large drifts

Cannabis
Cannabis
Other names: Cannabis sativa, Marijuana, pot, bhang, grass, Indian hemp, marihuana, weed
Parts Used: The flowering tops.
Uses: Although the current interest in cannabis is on its euphorigenic properties, the plant has also shown much promise as a medicinal agent. It's past uses include: analgesic-hypnotic, topical anesthetic, antiasthmatic, antibiotic, antiepileptic and antispasmodic, antidepressant and tranquilizer, antitussive, appetite stimulant, oxyticic, preventive and anodyne for neuralgia (including migraine), aid to psychotherapy, and an agent to ease withdrawal from alcohol and opiates.

Caraway
Caraway
Carum carvi
Umbelliferae family Language and mythology Caraway is indigenous to all parts of Europe and may be native to parts of Asia, India, and North Africa. Its properties were recognized by the ancient Egyptians and early Greeks and Romans. Popular in the Middle Ages and in Shakespeare's day, it was said to prevent lovers from straying and was a favorite ingredient in love potions. Caraway seed cake is a tradition in England. Description The plant has hollow, furrowed, branched stems and a long tap root. The small white or yellow flowers have compound umbels with rays of equal length. The finely cut, bi- or tripinnate leaves are about 6 to 10 inches long. The upper leaves are on a sheathlike petiole. The dark brown fruit is oblong and flattened with two seeds each and five pale ridges. Plant type and hardiness Biennial; hardiness zones 3 to 4. Height and width Height 24 to 36 inches; width 8 inches. Light and soil Full sun to light shade; light, dry soil with a pH of 6.4. Pests and disease None noted. Cultivation Sow seeds in spring or in autumn if the climate is mild. Plant in a sunny, sheltered site in shallow drills about 8 inches apart. When the seedlings are 3 inches high, thin to 6 inches apart. Seedlings do not transplant well. Companion planting Caraway and fennel hinder each other's growth and should not be planted together. Caraway improves heavy soils by loosening the soil. Propagation method Seeds or cuttings. Bloom time and color May to June; white or yellow. Harvesting Harvest the grayish brown seeds when they are mature, about one month after flowering. Dry them on paper towel or plates in a shady area. Expose seeds to the sun, allowing them to completely dry out. Store in an airtight container when the seeds fall from the shriveled flower heads. Sieve to remove any unwanted pieces of plant. The roots should be harvested when young for culinary use. Herbal uses Culinary and medicinal.
The seeds are used to flavor breads, cakes, biscuits, boiled or baked onions, potato dishes, baked fruit, cream cheese, soups, and stews. They also may be sprinkled into the pot when steaming turnips, beet roots, parsnips, carrots, cabbage, and cauliflower. The leaves are used in salads, soups, and stews and with spinach and zucchini. The roots can be boiled and eaten like parsnips with melted butter or white sauce. The plant can be grown indoors in a sunny place. Caraway is said to have some medicinal qualities. Garden notes Since our plants were set out very late in the season, they did not reach maturity or bloom. We did notice, however, that these were the first plants that the rabbit ate. They were sheered off completely, whereas most other plants were untouched or only slightly eaten by our little friend.

Cayenne
Cayenne (Capsicum frutescens)
Cayenne should never be used by pregnant or lactating women.
Cayenne is native to Central and South America and Zanzibar. It grows as a perennial in its native tropical habitat, but in North America and Europe it is grown as an annual.
Description
Cayenne is a shrublike plant that grows to a height of 24 inches. The leaves are elliptical, slightly leathery, dark green and smooth. The flowers produce pods of flat, white, pungent seeds. These pods (peppers) range in color from green when immature to purple, red, orange or yellow when ripe. Plants grow well in containers and can be blended into the landscape.
Cultivation
Cayenne needs a sunny location and rich, well-composted soil. Start seeds indoors six to eight weeks before setting the plants out. Transplant outdoors when all danger of frost has passed and the soil is warm.
Harvesting
Pick the pods when the color has developed fully and hang them up to dry until they are required. The pods may also be used fresh.
Culinary uses
Use the fresh or dried whole pods. Grind the dried pods to use as spice.
Medicinal Use
Cayenne should never be used by pregnant or lactating women.
Cayenne for the Stomach
In many countries, red pepper is believed to be a stomach-settling digestive aid. Varro E. Tyler, PhD, professor of pharmacognosy at Purdue University School of Pharmacy in West Lafayette, Ind., and author of The Honest Herbal http://www.amazon.com/exec/obidos/ASIN/1560242868/gardenguides believes it works. Cayenne stimulates the flow of saliva and stomach secretions. Saliva contains enzymes that begin the breakdown of carbohydrates, and stomach secretions contain acids and other digestive substances.
Contrary to popular belief, eating hot peppers doesn't harm the stomach. In one study, researchers used a tiny video camera to examine subjects' stomach linings after both bland meals and meals liberally spiced with jalapeno peppers, another close cousin of cayenne. They concluded that eating highly spiced meals causes no damage to the stomach in people with normal gastrointestinal tracts. Eating hot peppers may not be a good idea for people who have stomach or intestinal problems.
For red pepper burns in the mouth or on the skin, milk is the best remedy. The proteins in milk wash away capsaicin, the chemical responsible for the heat.
Cayenne for Muscle Pain
For centuries, herbalists have recommended rubbing red pepper onto sore muscles and joints. Medically known as a counterirritant, this treatment causes minor superficial discomfort but distracts the person from the more severe, deeper pain. Heet, a capsaicin-based counter-irritant cream, is available over the counter.
Recently, however, red pepper has been shown to provide more compelling relief for certain kinds of chronic pain. For reasons still not completely understood, capsaicin interferes with the action of substance P -- a nerve chemical that sends pain messages to the brain.
"Capsaicin has proved so effective at relieving pain that it's the active ingredient in the over-the-counter cream Zostrix," says James A. Duke, PhD, a retired botanist from the U.S. Department of Agriculture and author of The CRC Handbook of Medicinal Herbs <http://www.amazon.com/exec/obidos/ASIN/0849336309/gardenguides>. Doctors now recommend Zostrix for arthritis, diabetic foot pain and the pain of shingles.
Cayenne for Headaches
Research suggests that capsaicin can also help relieve cluster headaches. In one study, people with cluster headaches rubbed a capsaicin preparation inside and outside their noses on the same side of the head as the headache pain. Within five days, 75 percent reported less pain and fewer headaches. They also reported burning nostrils and runny noses, but these side effects subsided within a week.
Finally, red pepper may help the heart. "It cuts cholesterol levels and reduces the risk of the internal blood clots that trigger heart attacks," says Daniel B. Mowrey, PhD, director of the American Phytotherapy Research Laboratory in Salt Lake City, and author of The Scientific Validation of Herbal Medicine <http://www.amazon.com/exec/obidos/ASIN/0879835346/gardenguides>.
Perhaps the best way to enjoy cayenne's medicinal benefits is simply to season your food to taste. Even small amounts of red pepper can be therapeutic.
Remember to wash your hands thoroughly after using either cayenne or Zostrix. Cayenne may be kind to your stomach lining, but you definitely don't want to get any in your eyes.
To aid digestion and possibly reduce the risk of heart disease, experts recommend cayenne in capsules, available from most herbal stores. Follow the directions on the package.
Other Uses
Dried cayenne pods are attractive additions to dried arrangements and crafts. Cayenne can be made into a insect spray for the garden. See Red Pepper Spray Concentrate

Cayenne
Other names: Capsicum minimum, Africa pepper, American pepper, bird pepper, capsicum, chili pepper, cockspur pepper, goat's pepper, pod pepper, red pepper, Spanish pepper
Parts Used: The fruit.
Culinary uses: A main ingredient in spicy Mexican foods, there are many heat levels for cayenne, so can make a mild or flame-type dish.
Other uses: Cayenne works on the heart, stomach and kidneys, feeds and heals the cell structure of arteries, veins and capillaries. Increases body heat by stimulating circulation. Reported to help regulate blood pressure.
It is believed to stop bleeding both internal and externally. As a result, it may help stop heart attacks, headaches, indegestion, depression, arthritis and ulcers GI problems, stimulate peristalsis.
Appetizer and digestive, stimulant and tonic. Cayenne is used as a general stimulant and to build up resistance at the beginning of a cold. It is rich in Vitamin C and antioxidants.
Used externally, it makes an excellent poultice for arthritis, rheumatism neuralgia, alopecia, pleuritis and inflammations of many kinds.
Used with other herbs, it can promote circulation in the stomach and enhance the absorption of the other herbs.
Cayenne pepper sprinkled on garbage can lids will keep animals out of the trash.
Cold hands and feet? Sprinkle a small amount of cayenne pepper in socks and gloves to help keep them warm.
Caution: It is not a good idea to use cayenne if you have hemorrhoids or have stomach or intestinal ulcers. Used externally, it should not be used for extended periods of time. Cayenne pepper should not be used in or around any mucous membrane.

Chamomile
Chamomile (Chamaemilum nobile) (Matricaria recutita)
C. nobile
This perennial is also known as Roman chamomile. It can be used as a groundcover since it grows only 4 to 12 inches in height. The foliage is feathery with an apple scent, and it is accented by white, daisy-like flowers with down-turned petals.
M. recutita
The annual form of chamomile is also called German chamomile. It grows to 20 inches and has feathery foliage with daisy-like flowers like it's cousin. The flowers are scented, but the foliage is not.
Cultivation
Roman chamomile is usually propagated by root division, while German chamomile seeds are sown directly in early spring. The soil should be sandy and slightly acid. Full sun is preferred except in hot, dry climates where midday shade is necessary. Chamomile can also be used around the edges of containers with other herbs. After flowering, cut back to the main growth.
Harvesting and Drying
Cut the flowers from the stems with scissors and spread them out on muslin covered racks to dry.
Culinary Uses
Roman chamomile foliage can be chopped and stirred into butter or sour cream that is used to top baked potatoes.
Medicinal Uses <remedy.htm>
German Chamomile is most often used for medicinal purposes, and is usually administered as a tea. It can also be administered as a compress for external healing and as a bath for babies. Here are a few uses:
Soothes and relaxes at bedtime.
Relieves restlessness, teething problems, and colic in children.
Relieves allergies, much as an antihistamine would.
Aids digestion when taken as a tea after meals.
Relieves morning sickness during pregnancy.
Speeds healing of skin ulcers, wounds, or burns.
Treats gastritis and ulcerative col

Other Uses
Makes a relaxing bath or footbath.
Lightens fair hair and conditions complexion. Make a rinse by simmering 2 teaspoons dried flowers in 8 ounces of water for 15 minutes.
Potpourri (dry flowers face down.)
· · Chamomile Cleansing Milk Must be kept refrigerated. Good only for 2-4 days. Place 1 cup of warm milk in a bowl. The milk must be kept warm throughout, however it must never boil and a skin must not form on the milk. The easiest way to accomplish this is by placing the bowl over a saucepan of hot water. Add 3 tablespoons fresh chamomile flowers. Stir gently from time to time so as not to break up the flowers. Infuse until the milk smells strongly of chamomile. Strain into glass jars. Excellent for oily skin

Chamomile
Chamaemelum nobile
Compositae family Language and mythology The name chamomile is derived from a Greek word meaning 'ground apple.' The plant has an applelike fragrance and flavor. It has long been believed to have gentle healing qualities. The early Egyptians, Greeks, and Romans reportedly used it. In England it was used as a strewing herb for its fresh fragrance, and in Spain it was used to flavor sherry. Description This low-growing plant has flowers that are similar to daisies, but smaller. The solid, solitary central disk is deep yellow, and the rays are silver white to cream. The flowers appear at the end of downy stems, often in pairs. The leaves are alternate and divided into threadlike segments covered with feathery fuzz. The fruit is an achene. Plant type and hardiness Perennial; hardiness zones 3 to 4. Height and width Height 9 inches; width varies, spreads quickly. Light and soil Full sun to partial shade; light, dry soil with a pH of 7. Pests and disease None noted. Cultivation The tiny seeds should be planted in small containers. Transplant seedlings 6 inches apart when big enough to handle. Keep them moist until they are established. For a lawn of English chamomile, plant the herb and keep it well watered until it is established. As the plantlets begin to creep, top-dress lightly with fertilizer to encourage spreading and matting. Companion planting Grow chamomile near onions, cabbages, and wheat. It is said to repel flying insects and increase crop yield. It is grown with peppermint plants to intensify the oil of the peppermint. Propagation method Division, seeds, or cuttings. Bloom time and color June to August; white rays and yellow disk. Harvesting Flowers should be harvested on a clear morning, before the sun has drawn valuable essences from the blossoms. Pick the opened heads carefully (using scissors) and spread on paper in a cool, dry, airy place. Once the flower heads are papery, store them in a dry screw-top jar. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
Dried leaves and flowers are used to scent potpourris. Chamomile also is used for soothing baths and skin lotions. It adds golden highlights to blonde hair. Fresh flower heads can decorate and flavor fresh salads. Dried leaves are used in tea and mixed with half mineral water for a refreshing beverage. The plant also can be used to make dye (buff, yellow, or gold). Lawns can be created using the low-growing English variety (Chamaemelum nobile), which reaches about 12 inches in height and creeps until it flowers. The taller German variety (Matricaria chamomile) reaches 1 to 2 feet in height and can be used for accent in beds or gardens. The plant is said to have some medicinal qualities. Garden notes The fragrant daisylike flowers add beauty to this low ground cover. Once our plants bloomed, they continued to do so for the rest of the growing season, providing much interest. They were especially nice at the edge of the garden.

Aromatherapy Chamomile Roman (Anthemis nobilis, Compositae family)
> Essential Oils
Chamomile is an essential oil with a long tradition. The relaxing aroma, sometimes described as like 'apples and straw' is a natural disinfectant with relaxing, sedative properties.
History / traditions:
Chamomile has a long tradition in herbal medicine. The flowers were used in many cures including a herbal tea to cure insomnia. During the second world war chamomile was also used as a disinfectant.
Extraction of the oil
Extracted by distillation from the freshly dried flowers. The plant is extensively grown in central and Eastern Europe. The oil consists of between 75 and 80% esters including isobutyl angelate and chamazulene.
Properties
Chamomile is a calming oil which eases anger and strong emotions. The oil is very effective against insomnia and can sooth restlessness and impatience. The oil is useful in the treatment of aches and pains in muscles and joints. Treatment of symptoms of PMS with Chamomile is also beneficial especially when the symptoms are related to stress.
Chamomile is a particularly safe oil and can be used (once diluted) with young children and sensitive individuals.
Usage
To relax after a hard day add ten drops to a warm bath, or diluted with a carrier oil chamomile makes an ideal oil for a soothing scalp massage.

Chamomile
Other names: Matricaria chamomila, Anthemis nobilis manzanilla, ground apple, whig plant, camomile, German camomile
Parts Used: The head-shaped flowers.
Culinary uses: Used mostly as a tea, and as such has calming properties. It has also been used for it's sweet, almost honey-like aroma, reminescent of pineapple or apple, but warmer. Chamomile is rich in calcium and tastes wonderful!
Other uses: Use in a hair rinse, especially for blond or light color hair.
Chamomile tea also tends to reduce inflammation and to facilitate bowel movement without acting as a purgative.
It's anticolic and carminative properties are used in cases of cramps, flatulence, indigestion and other gastrointestinal disorders, as well as to relieve stress, insomnia, and menstrual cramps.
It makes the skin softer and reduces wrinkles. It has anti-inflammatory properties for use on sprains, strains, and sore muscles.
The Essential Oil has been a highly respected oil for over 3,000 years and has been used for helping skin condiditons, such as dematitis, boils, acne, rashes, and exzemea.
In combination with fennel and eyebright, chamomile has often been used as a lotion for sore, weak, or inflamed eyes. For this purpose, 1/8 teaspoonful of each herb is steeped in a cup of hot water, which, when cold, is strained carefully through absorbent cotton.
When used as a tea,(an infusion), Chamomile acts as a powerful antiseptic, for cleaning wounds. Some of its ingredients relieve pain, toothaches, teething pains, migraine headaches and act to aid in the healing of wounds, burns, sores, rashes, scaly skin, sunburn and windburn, and ulcers.
Chamomile is used as a calming slightly sedative herb,to encourage sleep, or to calm restless or hyperactive children, (who did not get enough gamma-linoleic acid-containing foods and are on the verge of becomming plagued with Attention Defeciet Disorder-like unsocial behavior patterns.)
It is widely used as a tea for digestive upsets,(with some peppermint), diarrhea,(with some canaigre), heartburn,(with some lemon balm or peppermint), and for irritable bowel syndrome, with Canadian fleabane (Erigeron canadensis) and Fennel seed.
The flowers are specifically good when there are female problems which arise from stress and tension and menopausal problems.
Note: for a more bitter tea.. (which will have more of an effect on the gastro-intestinal tract), let the herb steep 15-20 minutes. For a more pronounced relaxing effect on the nervous system, steep only 5 minutes.
Note: when using either fresh or dried herb material, it is a good idea in general to wet the material slightly (after weighing), with just a little alcohol (ethanol, edible type), to allow sterilization of fresh plants, as well as the beginning "digestion" process, in which the plant structure is being broken down in preparation for the thourough extraction of the medicinal constituents .
A relaxing, anti-inflammatory oil can be made from the flowers, which are steeped and heated in oil gently for several days, and then filtered and pressed out.
Massage therapists will find the application of these types herbal oils a very great adjunct to deepen the effects of a theraputic massage.
CAUTION: People who suffer from allergies should take caution to ensure they do not suffer a reaction. Caution should always be used when using the essential oil, and in pregnancy, it should be completely avoided, as it may be too stimulating.

Chives (Allium schoenoprasum)
Description
Chives grow in clumps, with their round, hollow, grass-like leaves reaching a height of 9 inches or more. The stems are firm, straight, smooth, and, like the leaves, bright dark green. The flowers, which bloom for two months in midsummer, form round deep purple or pink globes that make an attractive garnish.
Cultivation
Divide established clumps of bulbs every third spring, and transplant clusters from the outer edges of the clumps. Alternatively, chives can be raised afresh each year from seed.
Although they thrive in any good garden loam, they show a preference for slightly acid soil and need to be kept moist throughout the growing season. Choose a place where they can enjoy some shade during the day.
Remove the flower heads to maintain a constant supply of flavorful leaves. The foliage dies down in the winter. You can encourage a few early spikes by covering some of the plants with crushed leaves or straw. Plant a clump of bulbs in containers in the fall for early spring chives. Make sure your container chives get plenty of sun. A few plants may be allowed to produce flowers, which are an attractive garnish.
Harvesting
Use as required.
Use of Chives
Chives are easier to snip with scissors than cut with a knife. The snipped chives give a hint of onion flavor to egg dishes, cheese soufflés, salads, soups, cream cheese sandwiches, and sour cream dressing for baked potatoes. Chive butter is great with grilled chops and steak.

Chive
Allium schoenoprasum
Amaryllidaceae family Language and mythology Like garlic and leeks, chive belongs to the onion family, growing wild in northern Europe, Greece, and Italy. Ancient civilizations are thought to have been familiar with it, but rumors claiming that chives "send up hurtful vapors to the brain" fortunately were unfounded. Description This bulb plant has hollow, dark green leaves which are cylindrical and very slender, tapering to a point at the top. They are 6 to 10 inches long with a surrounding stem at the base. Flowering stems shoot up from the bulb. The small, pale purple flower forms a dense, globular umbel at the top of the stem. The 1/2-inch-long petals have bluish purple anthers. Plant type and hardiness Perennial; hardiness zone 3. Height and width Height 18 inches; width 1 to 2 inches the first year from seed, reaching 10 to 14 inches. Light and soil Full sun; fairly rich, well-drained soil with a pH of 6. Pests and disease None noted. Cultivation Chive is easily raised from seeds. Sow in shallow drills in fine soil. After seedlings pass the "delicate grass" stage, transplant them into a sunny spot in the garden. Planting in groups of up to 20 plants gives a nice clumping effect. After the tops wither, divide the clumps into 2-inch segments. If chive clumps get too large, the centers may die out. Add decayed manure to the soil occasionally and keep well watered for fuller plants. Companion planting Chive grown near the roots of apple trees helps prevent apple scab. It also helps prevent black spot in roses. Carrots grow larger than normal when planted with chive. Propagation method Division in spring (every three years). Bloom time and color June; pale purple. Harvesting Use your fingers to harvest leaves, snapping them off at the base. Cutting with scissors will leave a stem segment that will turn brown. Freeze leaves in ice cube trays or freezer bags. Chives lose their flavor and color when dried. (The dried chives sold in grocery stores are freeze dried.) Herbal uses Culinary, decorative, and medicinal.
Fresh leaves are excellent for making herbal butters and vinegars. They also may be used in salads, soups, and soft cheese and on grilled meats. Chives are one of the fines herbes and can be chopped and mixed together with chervil, parsley, and tarragon to make a savory yet mild blend of herbs to flavor cooked chicken and fish, salads, steamed vegetables, soups, and omelettes. A good source of calcium, chives are believed to strengthen nails and teeth when consumed. The plants are grown for their attractive flowers and can be planted in containers. Chive is said to have some medicinal qualities. Garden notes After planting chive in a random pattern in the garden, we decided the plants would be more effective in a clump. Harvesting the tops causes new top growth within a month or so. We grew a garlic chive variety, which had the fragrance and mild flavor of garlic.

Herbs: Chives

"He who wears chives on his breath
Is safe from being kissed to death."
--Martial


A mention of chives will most likely bring to mind a baked potato with all the trimmings, but there is so much more to this thin, graceful herb. It's easy to grow indoors and out, and also available freeze-dried, making it a perfect year-round herb to have on hand. Don't miss the recipes!
A Little History

Chives (Allium schoenoprasum), a member of the onion family and native to Asia and Europe, have been around over 5,000 years. Yet, they were not actively cultivated until the Middle Ages. The botanical name is derived from the Greek meaning reed-like leek. The English name chive comes from the Latin cepa, meaning onion, which became cive in French. Prized for their flavor, this smallest member of the onion family has many wild cousins growing throughout the Northern hemisphere.
Shoots of Flavor

Chives grow in clumps like grass, sending up graceful, hollow, thin leaves up to 12 inches. Unlike regular onions, no large bulb forms underground. Thus, it is the leaves that are the source of the onion flavor. A perennial plant, chives are perfect for the home gardener, even those with brown thumbs. If you grow your own, you will be blessed in the spring and summer with lovely lavender flowers shaped like a delicate puffball. These flowers are also edible, and make a strikingly colorful garnish for any dish. However, be aware that the flavor of chives becomes more harsh after flowering. To avoid flowering, simply keep snipping the leaves back.
Garlic Chives

Also know as Chinese chives, garlic chives (Allium tuberosum), which can be used and stored in the same manner as chives. They are distinguishable from chives by their flat, broader leaves and fragrant white flowers, otherwise, they look very similar in appearance. As you would expect, garlic chives have a delicate garlic flavor and are used extensively in oriental dishes. Garlic chives are a good choice for those who shy away from full-flavored garlic.
Selection and Storage

Chives are available fresh in most markets year-round, if you're not growing your own. Choose fresh, uniform-sized, evenly green leaves with no signs of wilting, yellowing or drying. In a pinch, chopped scallion greens can be used as a substitute, but the onion flavor will be more pronounced. Chives are also available frozen and freeze-dried for instant convenience. If you have an abundance of chives, you might wish to try freeze-drying your own at home. Store chives in the refrigerator in a plastic bag for up to a week. Don't wash until ready to use them, as excessive moisture will promote decay.
Usage

Hopefully you are growing your own at home in either your garden or a container. If so, you will have a continuous supply by simply snipping off the leaves with scissors down to 2 inches above the ground as needed, rather than pulling them from the soil root and all. To make the most of the delicate onion flavor of chives and retain the luscious green color in your recipes, use chives raw. If you must cook them, add them last, just before serving. Chives are essential in the classic seasoning fines herbes, which is a mixture of equal parts chopped tarragon, chervil, parsley and chives.

Don't overlook slender chive spears as a garnish. They are perfect for tying up small bundles of vegetables or puff pastry parcels or dumplings. Or, simply criss-cross small lengths into patterns on deviled eggs or crackers covered with any variety of savory spread. A simple sprinkling of chopped chives livens up the appearance of a bowl of soup. Chive flowers are a welcome addition to salads and bring a touch of spring as a garnish to any dish.
Health Watch

Chives are a perfect flavoring choice for those on diets to restrict calorie, fat or salt intake. They are fat-free and combine well with other herbs and spices as a salt-substitute. Chives are high in Vitamins A and C, potassium and calcium, and its sulfur compounds have antibiotic properties. Since the standard serving size of chives is so small, you most likely will not experience any noticable health benefits from your consumption.

Chives
Other names: Allium schoenoprasum
Parts Used: The edible portions, which is most all except the roots.
Culinary Uses: Chives are a mild onion substitute. Cream cheese and chives as a spread, cottage cheese and chives as a low calorie salad, or chives and sour cream for a topping on baked potatoes are the best known uses. Chives give zest to salads, soups, stews, omelettes, scrambled eggs , hors d'oeuvres, fish sauces, and cooked vegetables.
Other uses: Chives are useful as a preventative agent against the harmful effects of toxic matter lodging along the bronchial and intestinal canals. They also help to stimulate appetite and to promote the digestive processes and performs the duties of an intestinal antiseptic. The plant also contains iron and is blood fortifying. The sulfur component in chives is somewhat similar to garlic's active bactericidal, so is a fortifier of the nasal and respiratory areas against infection. A syrup of chives (or of onion or garlic) serves well as a cold-cough remedy especially useful in croup or spasms of asthma.
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Cinnamon
Cinnamon
Other names: Cinnamomum cassia, cassia
Parts Used:
Culinary uses: This is a very popular spice in the kitchen. It is used extensively in baking. Cookies, cakes, sweet breads, coffee cakes and stewed fruits. Ground cinnamon enhances many curries and meat stews especially those made with lamb. Also added to coffee for a different beverage taste. It can be used in spaghetti sauce, a little gives this typical sauce a unique flavor.
Other uses: The leaf oil can used in tonics, antiseptics, and in remedies for intestinal gas, nausea, colds, and hypertension
It assists the spleen when it is weak and digestion is suffering because of it and is an important herb when there is wheezing because the kidneys are unable to grasp the blood energy brought in by the lungs. It breaks up blood stasis when there is painful obstruction associated with cold.
It is often used with tonifying herbs as it helps in the generation of blood.
Caution: The oils should be avoided during pregnancy, since they have been linked to miscarriage

Cinnamon
Botanical: Cinnamomum zeylanicum (NEES.)
Family: N.O. Lauraceae
· ---Synonym---Laurus Cinnamomum.
---Part Used---Bark.
---Habitat---Ceylon, but grows plentifully in Malabar, Cochin-China, Sumatra and Eastern Islands. Has also been cultivated in the Brazils, Mauritius, India, Jamaica, etc.

---Description---Grows best in almost pure sand, requiring only 1 per cent of vegetable substance; it prefers a sheltered place, constant rain, heat and equal temperature. The Dutch owned the monopoly of the trade of the wild produce, and it was not cultivated until 1776, owing to Dutch opposition and the belief that cultivation would destroy its properties.
Cinnamon is now largely cultivated. The tree grows from 20 to 30 feet high, has thick scabrous bark, strong branches, young shoots speckled greeny orange, the leaves petiolate, entire, leathery when mature, upper side shiny green, underside lighter; flowers small white in panicles; fruit, an oval berry like an acorn in its receptacle, bluish when ripe with white spots on it, bigger than a blackberry; the root-bark smells like cinnamon and tastes like camphor, which it yields on distillation. Leaves, when bruised, smell spicy and have a hot taste; the berry tastes not unlike Juniper and has a terebine smell; when ripe, bruised and boiled it gives off an oily matter which when cool solidifies and is called cinnamon suet.
The commercial Cinnamon bark is the dried inner bark of the shoots.
Cinnamon has a fragrant perfume, taste aromatic and sweet; when distilled it only gives a very small quantity of oil, with a delicious flavour.
---Constituents---0 to 10 per cent of volatile oil, tannin, mucilage and sugar.
---Medicinal Action and Uses---Carminative, astringent, stimulant, antiseptic; more powerful as a local than as a general stimulant; is prescribed in powder and infusion but usually combined with other medicines. It stops vomiting, relieves flatulence, and given with chalk and astringents is useful for diarrhoea and haemorrhage of the womb.
---Preparations and Dosages---Cinnamon Water, B.P., 1 to 2 fluid ounces. Tincture of Cinnamon, B.P., 1/2 to 1 drachm. Oil, B.P., 1/2 to 3 drops. Comp. Powd. Arom., B.P., 10 to 40 grains. Spirit, B.P., 5 to 20 drops.
---Other Species---
Cinnamon Cassia is often substituted for it it possesses much the same qualities and constituents but is inferior.
C. Culiawan. Native of Amboyna- the bark has the flavour of cloves.
C. iners. Native of Malabar, seeds useful for fevers and dysentery; bark employed as a condiment.
C. nitidum. Dried leaves are said to furnish the aromatic called 'folid Malabathri.'

Cleome (Spider Flower)
Cleome (Spider Flower) (Cleome hasslerana)
Cleome gets it's nickname "Spider Flower" from the spidery-like flowers with long, waving stamen which are held on tall, strong leafy stems. It is one of the few annuals that looks at home among shrubs and perennials. Planted in mass, they look like blooming shrubbery with 8-inch balls of blossoms. They will reach a height of 6 feet in a good season. Violet Queen (pictured), Cherry Queen, Pink Queen and Helen Campbell (white) are among the most popular cultivars.
Start seeds indoors four weeks before the last frost or plant them directly outdoors in spring after danger of frost has passed. Germination takes about 10 days. Space the plants about 1 foot apart. They will often reseed themselves. The seeds will lie dormant until spring. Hybrids will not breed true.
Cleome tolerates heat and dry weather well, and continue to look good well into the summer. Lower leaves tend to fall at the end of summer, and this can be covered by companion plants.
They make excellent cut flowers if conditioned by soaking them in very warm water, but their musky scent is sometimes not pleasant. For the same reason, you may not want to plant them near windows and doors.
Staking is usually not necessary, and they are not bothered by pests and disease. Protection from strong winds is advisable. They are a favorite of hummingbirds.
Type: annual Propagation: seeds Light: full sun, light shade Flower Color: pinks, rose, white Bloom Time: early summer to mid-fall Height: - 4-6 feet Width: - 1 foot Soil Requirements: most any soil, good drainage, neutral pH Zones: all Uses: cutting bed, border

· · · steam inhalati
Columbine
Columbine Granny's Bonnet (Aquilegia x hybrida)
These charming flowers are perennials in cold climates but are best treated as annuals in temperate areas. The plant is not suitable for the tropics. They grow 16-28 inches tall and come in a wide range of colors. Both the flowers and the delicate foliage are useful in cut arrangements. Partial shade is preferred in warm areas and plants should be protected from strong winds. Soil should be well-drained and well-composted.
Sow seed in early spring in pots or directly outdoors. In cold areas seeds can be planted in late spring. Space about 12 inches apart. Water regularly and deeply to encourage deep root growth. Flowers appear in late spring and continue into summer in cool areas. To get a second year from the plants, cut them off at ground level after flowering. If flowers are allowed to dry on the stems you will probably get seedlings the next year.
Type: annual/perennial Propagation: seeds Light: part shade in warm climates, full sun in cool climates Flower Color: various Bloom Time: spring (also summer in cool areas) Height: 16-24 inches feet Width: 12 inches Soil Requirements: moist, well drained, neutral pH Zones: not suitable for tropics Uses: borders, mass planting, cutflowers

Coriander
Coriander (Coriandrum sativum)
Both the green feathery leaves (also known as cilantro) and the spherical seeds of coriander are indispensable in the kitchen, especially to anyone who is fond of curries. Coriander looks like flat-leaved parsley. The seed is sold both whole and ground and is the main ingredient in curry powder. It has a sweet taste reminiscent of orange peel.
Description
The plant grows to a height of 2 feet with a spread of 9 inches. The bright, green leaves are fan shaped and become more feathery towards the top of the plant. The flowers, which bloom from mid- to late summer, are small and white, formed in umbel-like clusters. The pale brown roots are fibrous and tapering, shaped like a carrot.
Cultivation
Coriander will not grow well in humid climates. It needs a dry summer and a sunny location. Seeds are sown directly in the garden once all danger of frost has passed. It also does well as a container plant on a sunny porch or balcony. Stems are weak and the plant may require staking.
Harvesting
Cut the leaves as required. They do not dry well, but may be frozen.
Medicinal Use Coriander is used to treat digestive ailments and colic.
Culinary Use
Coriander is used widely in Indian, Greek and Asian cooking.

Coriander
Coriandrum sativum
Umbelliferae family Language and mythology Coriander was named after the bedbug emitting the same odor, and it is commonly named cilantro. It originated in southern Europe and reached other areas centuries ago, including the hanging gardens of Babylon. Ancient Sanskrit texts, Egyptian papyrus records, and the Bible all mention coriander. The Chinese believed it imparted immortality, and it was used in love potions in the Middle Ages. Description This bright green plant has thin, erect, finely grooved stems and compound, pinnate leaves. The lower leaves are rounded and lobed, while the upper ones are finely dissected. The tiny white to reddish flowers have compound umbels with three to ten rays. The outer flowers are larger than the inner ones. The fruit consists of brownish, globose seeds 1/4 inch long in clusters. The seeds have a musty odor. Plant type and hardiness Hardy annual; hardiness zones are not applicable to annuals. Height and width Height 12 to 36 inches; width about 6 to 8 inches. Light and soil Full sun to partial shade; fairly rich, light, well-drained soil with a pH of 6.6. Pests and disease None noted. Cultivation Protect the young plants from prevailing winds by planting seeds in a sunny, sheltered location. Work the soil until fine and crumbly, adding a little lime if the soil is too acidic. Sow the seeds in April or May in 1/2-inch-deep drills. Cover, pack the soil down, and keep it moist until seedlings appear. In hot, dry weather, water regularly in late afternoon or evening. As the plants grow, they may need to be staked or supported. Companion planting Grown near anise, coriander helps the seeds germinate, but grown near fennel, it hinders germination. It grows well with chervil. Honey bees are attracted to the flowers. Propagation method Seeds (remain viable for five to seven years). Bloom time and color June to August; white to reddish. Harvesting Pick fresh leaves any time during the growing season. Dry leaves in a warm, airy place, crumble, and store in airtight containers. Cover fresh leaves with water and freeze in ice cube trays or wrap leaves in foil and freeze for use within a few weeks. Herbal uses Aromatic, culinary, decorative, and medicinal.
Ripe seeds have a pleasant citrus scent and can be used in potpourris. The leaves, seeds, and roots are used in cooking salsas and curries or as a garnish. Coriander combines well with onion, sausage, clams, oysters, and potatoes. Whole ground seeds are used in salad dressing, cheese, eggs, chili sauces, and guacamole. The plant can be grown in containers as an ornamental. It is said to have some medicinal qualities. Garden notes These plants added a strong fragrance to our garden. Their delicate white blooms, although small, were quite numerous and produced a lovely effect against a varied background of borage and bee balm.

Coriander
Other names: Coriandrum sativum, Chinese parsley 
Culinary uses: Coriander has a flavor that combines sage and lemon.
The leaves contain vitamin C and are good used in curries, soups, and salads.
Use them sparingly until you get used to the flavor.
Coriander seeds are used as an ingredient in curry powder, pickling spices, and other spice mixtures, as well as to flavor cookies, rolls, sausage, and hot dogs.
They are used in soups, vegetable dishes, and over meats before broiling.
The whole young plants are used in chutneys, pastries, cakes, cookies, and in making types of tabacco.
Other uses: Coriander is an appetite stimulant, and also improves the flavor of other medicinals.
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Cumin
Cumin
Other names: Cuminum cyminum
Parts Used:
Culinary uses: Hot and pungent is the flavor of cumin.
It is probably best known for its use in Mexican-type foods.
It is an ingredient in curry and chili powder and is used in meats, pickles, cheese, sausage, and chutney.
It can also be used in soups and stews.
daisy, Common
Daisy, Common
Botanical: Bellis perennis (LINN.)
Family: N.O. Compositae
---Synonyms---Bruisewort. (Scotch) Bairnwort. (Welsh) Llygad y Dydd (Eye of the Day).
---Parts Used---Root, leaves.

The Common Daisy, which flowers from the earliest days of spring till late in the autumn, and covers the ground with its flat leaves so closely that nothing can grow beneath them, needs no detailed description.
It had once, in common with the Ox-Eye Daisy, a great reputation as a cure for fresh wounds, used as an ointment applied externally, and against inflammatory disorders of the liver, taken internally in the form of a distilled water of the plant.
The flowers and leaves are found to afford a certain amount of oil and ammoniacal salts.
Gerard mentions the Daisy, under the name of 'Bruisewort,' as an unfailing remedy in 'all kinds of paines and aches,' besides curing fevers, inflammation of the liver and 'alle the inwarde parts.'
In 1771 Dr. Hill said that an infusion of the leaves was 'excellent against Hectic Fevers.' The Daisy was an ingredient of an ointment much used in the fourteenth century for wounds, gout and fevers.
A strong decoction of the roots has been recommended as an excellent medicine in scorbutic complaints, it being stated, however, that the use of it must be continued for a considerable length of time before its effects will appear.
The taste of the leaves is somewhat acrid, notwithstanding which it has been used in some countries as a pot-herb. On account of the acrid juice contained in the leaves, no cattle will touch it, nor insects attack it.
The roots, too, have a penetrating pungency, containing some tannic acid, and there was once a popular superstition (to which Bacon refers) that if they be boiled in milk and the liquid given to puppies, the animals will grow no bigger.
According to some old writers, the generic name is derived from the Latin bellus (pretty or charming), though others say its name is from a dryad named Belidis. The common name is a corruption of the old English name 'day's-eye,' and is used by Chaucer in that sense:
'Well by reason men it call maie
The Daisie, or else the Eye of the Daie.'
In Scotland it is the 'Bairnwort,' testifying to the joy of children in gathering it for daisy-chains.
There is a common proverb associated with the flower and its abundance in spring and early summer: 'When you can put your foot on seven daisies summer is come.'

Dill
Dill (Anethum graveolens)
Dill is a sparse looking plant with feathery leaves and tiny yellow flowers. Stems are hollow and may require support unless grown close together. Plants will grow to a height of 2-3 feet, and will resist deer and attract butterflies. All parts of the plant are used for culinary purposes.
Cultivation:
It's best to sow this annual directly into the garden, as seedlings don't transplant well. Here are a few suggestions for a healthy crop:
Dill will grow well in full sun or partial shade.
Preferred pH is normal or slightly acid.
Sow seeds close together. This will allow the plants, which blow over easily to support each other.
Cover the seeds lightly. Germination will take a week or two.
For a continuous crop, sow repeatedly from mid spring to early summer.
Don't plant near caraway, fennel or angelica.
· · · · · Caterpillars are fond of dill, and can be handpicked.
Medicinal Uses:
To brew a stomach-soothing tea, use two teaspoons of mashed seeds per cup of boiling water. Steep for ten minutes. Drink up to three cups a day. In a tincture , take 1/2 to 1 teaspoon up to three times a day. To treat colic or gas in children under two, give small amounts of a weak tea. Many herbalists recommend combining dill and fennel to ease colic in infants.
Culinary Uses:
The taste of dill leaves resemble that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. The seeds are used in pickling and can also improve the taste of roasts, stews and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils.


Dill Anethum graveolens Umbelliferaeae family
Language and mythology Dill is native to the Mediterranean area and southern Russia. The name dill comes from the Norse dilla meaning "to lull." It was once used to induce sleep. In American history, dill and fennel seed were known as "meetin' seed" because they were given to children to eat during long Sunday sermons.
Description Dill has a tap root like a carrot, with one long, hollow stalk coming from the root. The numerous yellow flowers are flat, terminal, compound umbels 6 inches across. The blue-green, feathery leaves are bipinnate. The fruit is 1/6 inch long, flattened, and elliptical.
Plant type and hardiness Hardy annual; hardiness zones are not applicable to annuals.
Height and width Height 36 inches; width 24 inches.
Light and soil Full sun; fairly rich, well-drained, moist soil with a pH of 6.
Pests and disease None noted.
Cultivation In spring, sow seeds in shallow drills about 10 inches apart in a prepared bed where they will stay. Firm the soil down and water well. Repeat the plantings for a continuous supply of fresh dill leaves. The soft, delicate seedlings do not transplant well and are easily blown over by strong winds. The plants do best in a sunny, sheltered area.
Companion planting Dill and cabbage plants grow well together. Dill also helps corn, lettuce, onions, and cucumbers. The flowers attract honey bees to the garden.
Propagation method Seeds (remain viable for about three years).
Bloom time and color July to September; yellow.
Harvesting Fresh leaves should be harvested before flowering begins. Use fresh or wrap in foil and freeze for a few weeks. To keep longer, cover leaves with water and freeze in ice cube trays. The leaves can be dried in a cool shady place. Harvest the seeds as soon as they begin to fall. Snip off the heads and spread them on a tray in the sun for a few days. When completely dry, the seeds shake out easily. Store seeds and dried leaves in airtight containers.
Herbal uses Culinary, decorative, and medicinal. Dill is used in herbal butter and herb vinegars. It can flavor fish, lamb, pork, poultry, cheese, cream, eggs, vegetables, avocados, apples, popcorn, salads, soups, sauces, and spreads. The plant is used to make green dye. The foliage and flowers dry nicely and add an airy touch to plant arrangements. Dill also can be grown in containers with some success. It is said to have some medicinal qualities.
Garden notes Our plants grew rapidly and were the first to produce seed for
Harvesting Since the plants bloomed a second time late in the growing season, we harvested seeds twice that year. The lovely yellow umbels provided a welcome splash of color in the garden throughout the summer and into the fall.

Dill
Other names: Anethum graveolens
Parts Used: Seeds, and leaves.
Culinary uses: Dill seed is used when making dill pickles. Relishes, butter and fish sauces, spiced beets, also use dill seeds.
Dillweed is especially good when added to scrambled eggs, egg salads, leafy green salads, salad dressings, saused for seafoods and poultry, or vegetables.
A few sprigs sprinkled over sliced tomatoes or a bowl of tomato soup, not only looks but tastes appetizing.
Dillweed can also be added to cheeses, pot roasts, or sprinkled over lamb chops.
Other uses: Dill tea, is a remedy for upset stomach.
Nursing mothers can use dill to promote the flow of milk, particularly in combination with anise , coriander , fennel , and caraway.
Try chewing the seeds to clear up halitosis.
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Dill
Botanical: Peucedanum graveolens (BENTH.)
Family: N.O. Compositae
Synonyms---Anethum graveolus. Fructus Anethi.
Part Used---Dried ripe fruit.
Dill is a hardy annual, a native of the Mediterranean region and Southern Russia. It grows wild among the corn in Spain and Portugal and upon the coast of Italy, but rarely occurs as a cornfield weed in Northern Europe.
The plant is referred to in St. Matthew XXiii., 23, though the original Greek name Anethon, was erroneously rendered Anise by English translators, from Wicklif (1380) downwards.
Dill is commonly regarded as the Anethon of Dioscorides. It was well known in Pliny's days and is often mentioned by writers in the Middle Ages. As a drug it has been in use from very early times. It occurs in the tenth-century vocabulary of Alfric, Archbishop of Canterbury.
The name is derived, according to Prior's Popular Names of English Plants, from the old Norse word, dilla (to lull), in allusion to the carminative properties of the drug.
Lyte (Dodoens, 1578) says Dill was sown in all gardens amongst worts and pot-herbs.
In the Middle Ages, Dill was also one of the herbs used by magicians in their spells, and charms against witchcraft.
In Drayton's Nymphidia are the lines:
'Therewith her Vervain and her Dill,
That hindereth Witches of their Will.'
Culpepper tells us that:
'Mercury has the dominion of this plant, and therefore to be sure it strengthens the brain.... It stays the hiccough, being boiled in wine, and but smelled unto being tied in a cloth. The seed is of more use than the leaves, and more effectual to digest raw and vicious humours, and is used in medicines that serve to expel wind, and the pains proceeding therefrom....'
---Description---The plant grows ordinarily from 2 to 2 1/2 feet high and is very like fennel, though smaller, having the same feathery leaves, which stand on sheathing foot-stalks, with linear and pointed leaflets. Unlike fennel, however, it has seldom more than one stalk and its long, spindle-shaped root is only annual. It is of very upright growth, its stems smooth, shiny and hollow, and in midsummer bearing flat terminal umbels with numerous yellow flowers, whose small petals are rolled inwards. The flat fruits, the so-called seeds, are produced in great quantities. They are very pungent and bitter in taste and very light, an ounce containing over 25,000 seeds. Their germinating capacity lasts for three years. The whole plant is aromatic.
The plant was placed by Linnaeus in a separate genus, Anethum, whence the name Fructus Anethi, by which Dill fruit goes in medicine. It is now included in the genus Peucedanum.
---Cultivation---This annual is of very easy culture. When grown on a large scale for the sake of its fruits, it may be sown in drills 10 inches apart, in March or April, 10 lb. of the seed being drilled to the acre, and thinned out to leave 8 to 10 inches room each way Sometimes the seed is sown in autumn as soon as ripe, but it is not so advisable as spring sowing. Careful attention must be given to the destruction of weeds. The crop is considered somewhat exhaustive of soil fertility.
---Harvesting---Mowing starts as the lower seeds begin, the others ripening on the straw. In dry periods, cutting is best done in early morning or late evening, care being taken to handle with the least possible shaking to prevent loss. The loose sheaves are built into stacks of about twenty sheaves, tied together. In hot weather, threshing may be done in the field, spreading the sheaves on a large canvas sheet and beating out. The average yield is about 7 cwt. of Dill fruits per acre.
The seeds are finally dried by spreading out on trays in the sun, or for a short time over the moderate heat of a stove, shaking occasionally.
Dill fruits are oval, compressed, winged about one-tenth inch wide, with three longitudinal ridges on the back and three dark lines or oil cells (vittae) between them and two on the flat surface. The taste of the fruits somewhat resembles caraway. The seeds are smaller, flatter and lighter than caraway and have a pleasant aromatic odour. They contain a volatile oil (obtained by distillation) on which the action of the fruit depends. The bruised seeds impart their virtues to alcohol and to boiling water.
---Constituents---Oil of Dill is of a pale yellow colour, darkening on keeping, with the odour of the fruit and a hot, acrid taste. Its specific gravity varies between 0.895 and 0.915. The fruit yields about 3.5 per cent of the oil, which is a mixture of a paraffin hydrocarbon and 40 to 60 per cent of d-carvone, with d-limonene. Phellandrine is present in the English and Spanish oils, but not to any appreciable extent in the German oil.
In spite of the difference in odour between Dill and Caraway oils, the composition of the two is almost identical, both consisting nearly entirely of limonene and carvone. Dill oil, however, contains less carvone than caraway oil.
English-distilled oils usually have the highest specific gravity, from 0.910 to 0.916, and are consequently held in the highest esteem.
---Uses---As a sweet herb, Dill is not much used in this country. When employed, it is for flavouring soups, sauces, etc., for which purpose the young leaves only are required. The leaves added to fish, or mixed with pickled cucumbers give them a spicy taste.
Dill vinegar, however, forms a popular household condiment. It is made by soaking the seeds in vinegar for a few days before using.
The French use Dill seeds for flavouring cakes and pastry, as well as for flavouring sauces.
Perhaps the chief culinary use of Dill seeds is in pickling cucumbers: they are employed in this way chiefly in Germany where pickled cucumbers are largely eaten.
---Medicinal Action and Uses---Like the other umbelliferous fruits and volatile oils, both Dill fruit and oil of Dill possess stimulant, aromatic, carminative and stomachic properties, making them of considerable medicinal value.
Oil of Dill is used in mixtures, or administered in doses of 5 drops on sugar, but its most common use is in the preparation of Dill Water, which is a common domestic remedy for the flatulence of infants, and is a useful vehicle for children's medicine generally.
---Preparations---Dill water, 1 to 8 drachms. Oil, 1 to 5 drops.
Oil of Dill is also employed for perfuming soaps.
The British Pharmacopoeia directs that only the fruits from English-grown plants shall be employed pharmaceutically, and it is grown in East Anglia for that purpose. The Dill fruits of commerce are imported from central and southern Europe, the plant being largely cultivated in Germany and Roumania.
Considerable quantities of Dill fruit are imported from India and Japan - they are the fruits of a species of Peucedanum that has been considered by some botanists entitled to rank as a distinct species, P. Sowa (Kurz), but is included by others in the species, P. graveolens. Indian dill is widely grown in the Indies under the name of 'Soyah,' its fruit and leaves being used for flavouring pickles. Its fruits are narrower and more convex than European dill, with paler, more distinct ridges and narrower wings.
The oils from both Japanese and Indian dill differ from European dill oil, in having a higher specific gravity (0.948 to 0.968), which is ascribed to the presence of dill apiol, and in containing much less carvone than the European oil. It should not be substituted for the official oil.
African dill oil is produced from plants grown from English imported seed. The fruits are slightly larger than the English fruits and a little paler in colour, their odour closely resembling the English. The yield of oil is slightly larger than that of English fruits, and it is considered that if the fruits can be produced in Cape Colony, they should form a most useful source of supply.

SOME OLD-FASHIONED FENNEL AND DILL RECIPES
---A Sallet of Fennel---
'Take young Fennel, about a span long in the spring, tye it up in bunches as you do Sparragrass; when your Skillet boyle, put in enough to make a dish; when it is boyled and drained, dish it up as you do Sparragrass, pour on butter and vinegar and send it up.' (From The Whole Body of Cookery Dissected, 1675, by William Tabisha.)
---Fennel and Gooseberry Sauce---
'Brown some butter in a saucepan with apinch of flour, then put in a few cives shred small, add a little Irish broth to moisten it, season with salt and pepper; make these boil, then put in two or three sprigs of Fennel and some Gooseberries. Let all simmer together till the Gooseberries are soft and then put in some Cullis.' (From Receipt Book of Henry Howard, Cook to the Duke of Ormond, 1710.)
---Dill and Collyflower Pickle---
'Boil the Collyflowers till they fall inpieces; then with some of the stalk and worst of the flower boil it in a part of the liquer till pretty strong. Then being taken off strain it- and when settled, clean it from the bottom. Then with Dill, gross pepper, a pretty quantity of salt, when cold add as much vinegar as will make it sharp and pour all upon the Collyflower.' (From Acetaria, a book about Sallets, 1680, by John Evelyn.)
---To Pickle Cucumbers in Dill---
'Gather the tops of the ripest dill and cover the bottom of the vessel, and lay a layer of Cucumbers and another of Dill till you have filled the vessel within a handful of the top. Then take as much water as you think will fill the vessel and mix it with salt and a quarter of a pound of allom to a gallon of water and poure it on them and press them down with a stone on them and keep them covered close. For that use I think the water will be best boyl'd and cold, which will keep longer sweet, or if you like not this pickle, doe it with water, salt and white wine vinegar, or (if you please) pour the water and salt on them scalding hot which will make them ready to use the sooner.' (From Receipt Book of Joseph Cooper, Cook to Charles I, 1640.)

Don Quai
Dong Quai The Plant Dong quai (also called dang gui, which means proper order) is considered by the Chinese to be the "empress of herbs" and the "sovereign herb for women." It is one of the most widely consumed herbs in China, used as frequently as ginseng and licorice. Dong quai's botanical name is Angelica sinensis (from the Umbelliferae family), but it has lots of other common names. Depending on where you are in the world, dong quai might be called tang kuei, tang kwei, doong quai, danggui, qingui, yungui, kara toki, mingui or Chinese angelica. Dong quai (also called dang gui, which means proper order) is considered by the Chinese to be the "empress of herbs" and the "sovereign herb for women." It is one of the most widely consumed herbs in China, used as frequently as ginseng and licorice. Dong quai's botanical name is Angelica sinensis (from the Umbelliferae family), but it has lots of other common names. Depending on where you are in the world, dong quai might be called tang kuei, tang kwei, doong quai, danggui, qingui, yungui, kara toki, mingui or Chinese angelica. The leaves of dong quai resemble those of carrots, celery and parsley. Its stem is smooth and purplish with light striations. The brown main root or "head" is short, with 10 or more finer tentacle-like roots branching from its extremities. When the dong quai root is 1 year old the root is harvested, peeled and dried in the shade. The highest quality root is large, with a sweet taste, a yellowish-white interior and a strong aroma. Lesser quality dong quai is characterized by a short main root with numerous rootlets, a reddish-brown interior and a weak odor. Uses In general practice, the whole root of dong quai is used. Pieces of the root are cut in longitudinal slices about the thickness of a penny in order to fully utilize the many properties of the root. Traditionally in China it is said the head stanches bleeding, the body preserves the internal organs and nourishes the blood, while the tail moves the blood. As a whole the root is said to "harmonize" the blood. Dong quai root contains 0.4 to 0.7% volatile oil, primarily consisting of phthalides, butylidene being the major one. Ligustilide is another important constituent in the oil. The root also consists of special acids including ferulic acid as well as various polysaccharides and coumarins. Dong quai may be taken raw or cooked, alone or in combination with other herbs, in capsules or liquid extract. The Chinese often boil dong quai with jujube dates to make a pleasant tasting tea. Another popular dong quai recipe is chicken soup in which the root is used with the vegetables. This traditional dish is considered very nourishing and is used when recovering from an illness. Many Chinese will argue that the dong quai in the soup is more important than the chicken. Dong quai has been used by the Chinese for more than 2,000 years, as a strengthener of the heart, lung, spleen, liver and kidney meridians and as a tonic for the blood. It is traditionally characterized as a warm atmospheric energy that promotes blood circulation. The root has earned a reputation as the "ultimate herb" for women. It is widely used among Chinese women as a fortifying daily tonic, much as Chinese men rely on ginseng. Women in other parts of the world have also discovered this 5,000-year-old tradition that naturally provides balancing and normalizing support for women's unique rhythms, cycles and body systems. It's not recommended during pregnancy or menstruation or for people taking blood thinning agents. Sulfites In China, dong quai, as well as many other herbs, may be exposed to high levels of sulfites to prevent spoilage and preserve color. Frontier's herb buyers make every effort to find unsulfited dong quai. In the process of obtaining supplies of dong quai we test numerous samples from various suppliers. Most of these samples do pass our quality tests but nine out of 10 contain added sulfites. The sulfite levels have ranged from 30 to 630 parts per million.
dong quai without sulfites. When this happens we sell the product with the lowest level available and we label it as such. Most of the time we do find unsulfited dong quai. We believe most dong quai on the market today contains sulfites, but it's rare to see it listed on the labels. The Food and Drug Administration requires manufacturers to list sulfites on labels of products containing more than 10 parts per million. Frontier will continue to make every effort to offer unsulfited dong quai, even if we have to send a representative to China to find it, which we have done.

Dong quai
Other names: Angelica sinensis, Chinese angelica, Dang Gui
Parts Used:
Uses: Often thought of as the women's ginseng: it is very effective in treating women's gynecological problems. Increases the effect of ovarian/testicular hormones.
It nourishes the female glands and help strengthen all internal body organs and muscles; as a results it helps to improve the condition of pregnant women.
It helps to maintain a proper balance of female hormones, restores menstrual regularity, reduces 'pms', relieves symptoms of meonpause, uterine cramps, 'hot flashes'-associated with menopause.
It is a very effective balancing herb calms the nerves. Helps overcome vitamin e deficiency symptoms, high in iron contents, high in vitamin b12.
It has a tranquilizing effect on the central nervous system and gives nourishment to the brain cells.
It dissolves blood clots, helps with endometriosis, arrhythmia, is an excellent blood cleanser and purifier which helps increase circulation.
It helps with low blood sugar, and hypertension, asthma, arthritis, allergies, alcoholism, cancer, internal bleeding and bruising, prevents anemia, helps with muscle cramps, effective for migraines,and headaches,
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Echinacea
Echinacea
Other names: Echinacea angustifolia, Echinacea purpurea, Echinacea pallida, coneflower, sampson root
Parts Used:
Uses: Echinacea is a blood purifying herb.
It is a best used as a preventative type of herb; taken before the fact. However, taking it during a bad cold or flu can help to relieve the symptoms and shortens the durations of colds and flu.
Excellent infection and virus fighter, boosts the immune system protects healthy cells from attack by viruses and bacteria, helps in the growth of healthy new cell tissue.
Echinacea can also effect healing for inflammations, wounds and swellings, burns, exzema, acne, pus disease, and boils.
Taken internally may reduce abnormal skin swellings and swollen lymph nodes.
Used to expel poisons and toxins; may be effective in blood poisoning, food poisoning; snake bites and insect stings.
Helps prostate and lymph glands, the kidneys, abscess and gangrene.
Echinacea also contains an essential oil which has been used in the treatment of tumors.
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Echinacea
Botanical: Echinacea angustifolia (DE CANDOLLE)
Family: N.O. Compositae
Description
Constituents
Medicinal Action and Uses
Other Species
· · · ---Synonyms---Black Sampson. Coneflower. Rudbeckia. Brauneria pallida (Nutt.).
---Parts Used---Root, dried; also rhizome.
---Habitat---America, west of Ohio, and cultivated in Britain.

---Description---Named Echinacea by Linnaeus, and Rudbeckia, after Rudbeck, father and son, who were his predecessors at Upsala.
The flowers are a rich purple and the florets are seated round a high cone; seeds, four-sided achenes. Root tapering, cylindrical, entire, slightly spiral, longitudinally furrowed; fracture short, fibrous; bark thin; wood, thick, in alternate porous, yellowish and black transverse wedges, and the rhizome has a circular pith. It has a faint aromatic smell, with a sweetish taste, leaving a tingling sensation in the mouth not unlike Aconitum napellus, but without its lasting numbing effect.
---Constituents---Oil and resin both in wood and bark and masses of inulin, inuloid, sucrose, vulose, betaine, two phytosterols and fatty acids, oleic, cerotic, linolic and palmatic.
---Medicinal Action and Uses---Echinacea increases bodily resistance to infection and is used for boils, erysipelas, septicaemia, cancer, syphilis and other impurities of the blood, its action being antiseptic. It has also useful properties as a strong alterative and aphrodisiac. As an injection, the extract has been used for haemorrhoids and a tincture of the fresh root has been found beneficial in diphtheria and putrid fevers.
---Other Species---
Echinacea purpurea has similar properties to E. angustifolia; the fresh root of this is the part used
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Evening Primrose
Primrose, Evening
Botanical: Cenothera biennis (LINN.)
Family: N.O. Onagraceae
Description
Cultivation
Parts Used
Medicinal Action and Uses
· · ---Synonym---Tree Primrose.
---Parts Used---Bark, leaves.
---Habitat---The Evening or Tree Primrose, though originally a native of North Arnerica, was imported first into Italy and has been carried all over Europe, being often naturalized on river-banks and other sandy places in Western Europe. It is often cultivated in English gardens, and is apparently fully naturalized in Lancashire and some other counties of England, having been first a garden escape.
Description---The root is biennial, fusiform and fibrous, yellowish on the outside and white within. The first year, many obtuse leaves are produced, which spread flat on the ground. From among these in the second year, the more or less hairy stems arise and grow to a height of 3 or 4 feet. The later leaves are 3 to 5 inches long, 1 inch or more wide, pointed, with nearly entire margins and covered with short hairs. The flowers are produced all along the stalks, on axillary branches and in a terminating spike, often leafy at the base. The uppermost flowers come out first in June. The stalks keep continually advancing in height, and there is a constant succession of flowers till late in the autumn, making this one of the showiest of our hardy garden plants, if placed in large masses. The flowers are of a fine, yellow colour, large and delicately fragrant, and usually open between six and seven o'clock in the evening, hence the name of Evening Primrose. From a horticultural point of view, the variety grandiflora or Lamarkiana should always be preferred to the ordinary kind, as the flowers are larger and of a finer colour, having a fine effect in large masses, and being well suited for the wild garden.
The generic name is derived from oinos (wine) and thera (a hunt), and is an old Greek name given by Theophrastus to some plant, probably an Epilobium, the roots of which were eaten to provoke a relish for wine, as olives are now; others say it dispelled the effects of wine.
The large, bright yellow, fragrant flowers are mostly fertilized by twilight-flying insects, especially in the early season. Later the plants keep 'open house' practically all day. In America it is considered a troublesome pest; in England it is not formidable.
The roots of the Evening Primrose are eaten in some countries in the spring, and the French often use it for garnishing salads.
---Cultivation---The Evening Primrose will thrive in almost any soil or situation, being perfectly hardy. It flourishes best in fairly good sandy soil and in a warm sunny position.
Sow the seeds an inch deep in a shady position out-doors in April, transplanting the seedlings when 1 inch high, 3 inches apart each way in sunny borders. Keep them free from weeds, and in September or the following March, transplant them again into the flowering positions. As the roots strike deep into the ground, care should be taken not to break them in removing.
Seeds may also be sown in cold frames in autumn for blooming the following year.
If the plants are once introduced and the seeds permitted to scatter, there will be a supply of plants without any special care.
---Parts Used---Bark and leaves. The bark is peeled from the flower-stems and dried in the same manner as the leaves, which are collected in the second year, when the flowerstalk has made its appearance.
---Medicinal Action and Uses---Astringent and sedative. The drug extracted from this plant, though not in very general use, has been tested in various directions, and has been employed with success in the treatment of gastro-intestinal disorders of a functional origin, asthma and whooping cough.
It has proved of service in dyspepsia, torpor of the liver, and in certain female complaints, such as pelvic fullness.
The dose ranges from 5 to 30 grains.
Henslow mentions another species, Cenothera odorata, which he states is found wild in the south of England, but only as a garden escape. It grows to 2 feet in height, with purplish stems and yellow flowers, 3 to 4 inches across. They are sweet-smelling, hence its specific name.
In The Treasury of Botany a large whiteflowered species is also mentioned, said to have run wild over some parts of the Nilghiri Hills in India.
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Feverfew
Feverfew (Chrysanthemum parthenium) (Tanacetum parthenium)
Description: Various forms of feverfew grow to heights of between 9 inches and 2 feet. The deeply cut leaves are brightly colored and have a sharp, unpleasantly bitter taste. The flowers, which are produced from summer until mid-fall, are thick and daisy like with yellow centers.
Cultivation: Feverfew will thrive in the poorest soils. They can even make find a home in pavement cracks and and walls. Full sun is a must, as the plant is susceptible to mildew in the shade. It can be grown from seed or by root division. Cuttings can be rooted in early summer.
Harvesting : Cut leaves and flowers as required. The flowers may be dried face down on a flat surface and used in potpourri.
Medicinal Uses
Tablets and tinctures are the safest form of this herb when used medicinally. It is used for the relief of migraine, to help prevent blood clots, as an anti-inflammatory for relief of arthritis, to relieve some types of menstrual problems, and as a digestive aid.
Do not take this herb during pregnancy . Controlled doses of this herb are safest. Consult an herbalist if you are not sure about the dose.
Other Uses
Grow feverfew in the rose garden to attract aphids away from the rose bushes. Leaves and flowers act as a good moth deterrent. It also makes a nice cut flower.


Feverfew
Matricaria parthenoides
Compositae family Language and mythology Also known as Chrysanthemum Parthenium and Tanacetum Parthenium. Feverfew comes from the Latin fetrifugia meaning "driver out of fevers". Description Feverfew is many branched with finely furrowed stems. The daisy-like flowers are borne in tight flat clusters. Leaves are strongly scented, hairless, alternate, yellowish-green and approximately 4 inches long. The lower leaves are bipinnate with egg-shaped leaflets while upper leaves are pinnate and toothed. Plant type and hardiness Hardy biennial or perennial; hardiness zone 5-7. Height and width Height 2-3 feet; width . Light and soil Full sun to partial shade; average, well-drained soil with a pH of 6.0-6.7. Pests and disease Usually free of pests and disease. Cultivation Divide roots in early spring, or take cuttings between October and May. Sow seeds indoors Feb. - March and transplant 9-12" apart in June or two weeks after last frost. Companion planting Do not place among other flowering plants that require pollination because it repels bees. Propagation method Cuttings, divisions, or seed (self seeds). Bloom time and color Midsummer - fall; white with yellow centers. Harvesting Pick leaves and flowers anytime. Herbal uses Medicinal, decorative.
Use for drying, place in herb and flower arrangements. A yellow dye can be made from the leaves and stems. Dried schets deter moths. Feverfew is said to have medicinal properties. It can be mixed into food to hide bitter flavors.
Feverfew
Other names: Tanacetum parthenium, Featherfew, febrifuge plant, midsummer daisy
Parts Used:
Uses: Use the warm infusion of feverfew for colic, flatulence, indigestion, colds, fever, and alcoholic d.t.'s.
Relieves headaches, arthirtis, and muscle tension. It is very beneficial to migrane sufferers as it is felt that it both reduces the severity and the occurance of migraines.
It also stimulates the appetite, increases fluidity of lung and bronchia tube muscus, stimulates uterine contractions, promotes menses, and eliminates worms.
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Feverfew
Botanical: Chrysanthemum Parthenium (BERNH.)
Family: N.O. Compositae
· · ---Synonyms---Pyrethrum Parthenium (Sm.). Featherfew. Featherfoil. Flirtwort. Bachelor's Buttons.
---Part Used---Herb.
---Description---Feverfew (a corruption of Febrifuge, from its tonic and fever-dispelling properties) is a composite plant growing in every hedgerow, with numerous, small, daisy-like heads of yellow flowers with outer white rays, the central yellow florets being arranged on a nearly flat receptacle, not conical as in the chamomiles. The stem is finely furrowed and hairy, about 2 feet high; the leaves alternate, downy with short hairs, or nearly smooth-about 4 1/2 inches long and 2 inches broad - bipinnatifid, with serrate margins, the leaf-stalk being flattened above and convex beneath. It is not to be confounded with other wild chamomile-like allied species, which mostly have more feathery leaves and somewhat large flowers; the stem also is upright, whereas that of the true garden Chamomile is procumbent. The delicate green leaves are conspicuous even in mild winter. The whole plant has a strong and bitter smell, and is particularly disliked by bees. A double variety is cultivated in gardens for ornamental purposes, and its flower-heads are sometimes substituted for the double Chamomile.
Country people have long been accustomed to make curative uses of this herb, which grows abundantly throughout England. Gerard tells us that it may be used both in drinks, and bound on the wrists is of singular virtue against the ague.
Pyrethrum is derived from the Greek pur (fire), in allusion to the hot taste of the root.
---Cultivation---Feverfew is a perennial, and herbaceous in habit. When once planted it gives year after year an abundant supply of blossoms with only the merest degree of attention. Planting may be done in autumn, but the best time is about the end of April. Any ordinary good soil is suitable, but better results are obtained when well-drained, and of a stiff, loamy character, enriched with good manure. Weeding should be done by hand, the plants when first put out being small might be injured by hoeing.
There are three methods of propagation: by seed, by division of roots and by cuttings. If grown by seed, it should be sown in February or March, thinned out to 2 to 3 inches between the plants, and planted out early in June to permanent quarters, allowing a foot or more between the plants and 2 feet between the rows, selecting, if possible, a showery day for the operation. They will establish themselves quickly. To propagate by division, lift the plants in March, or whenever the roots are in an active condition, and with a sharp spade, divide them into three or five fairly large pieces. Cuttings should be made from the young shoots that start from the base of the plant, and should be taken with a heel of the old plant attached, which will greatly assist their rooting. They may be inserted at any time from October to May. The foliage must be shortened to about 3 inches, when the cuttings will be ready for insertion in a bed of light, sandy soil, in the open. Plant very firmly, surface the bed with sand, and water in well. Shade is necessary while the cuttings are rooting.
Keep a good watch at all times for snails, slugs and black fly. For the latter pest, try peppering the plants; for the others use soot, ashes or lime. Toads will keep a garden free of slugs.
'A few pots placed on their sides may be dotted about the garden, and it will be found that the toads will sit in these when they are not hunting around for their prey. The creatures are not at all likely to leave the garden, seeing that if the supply of slugs runs short they will turn their attention to all kinds of insects.' (S. L. B.)
---Medicinal Action and Uses---Aperient, carminative, bitter. As a stimulant it is usefulas an emmenagogue. Is also employed in hysterical complaints, nervousness and lowness of spirits, and is a general tonic. The cold infusion is made from 1 OZ. of the herb to a pint of boiling water, allowed to cool, and taken frequently in doses of half a teacupful.
A decoction with sugar or honey is said to be good for coughs, wheezing and difficult breathing. The herb, bruised and heated, or fried with a little wine and oil, has been employed as a warm external application for wind and colic.
A tincture made from Feverfew and applied locally immediately relieves the pain and swelling caused by bites of insects and vermin. It is said that if two teaspoonfuls of tincture are mixed with 1/2 pint of cold water, and all parts of the body likely to be exposed to the bites of insects are freely sponged with it, they will remain unassailable. A tincture of the leaves of the true Chamomile and of the German Chamomile will have the same effect.
Planted round dwellings, it is said to purify the atmosphere and ward off disease.
An infusion of the flowers, made with boiling water and allowed to become cold, will allay any distressing sensitiveness to pain in a highly nervous subject, and will afford relief to the face-ache or earache of a dyspeptic or rheumatic person.
---Preparations---Fluid extract: dose, 1 to 2 drachms.
See CHAMOMILE , PELLITORY , PYRETHRUM.
---Other Species---
SWEET FEVERFEW (Chrysanthemum Suaveolens) and C. maritima, found by the seashore, especially in the north, with leaves broader, more fleshy, succulent and smaller flowerheads than the Common Feverfew.
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Forget-Me-Not
Forget-me-not
Other names: Myosotis palustris, snake grass, scorpion grass
Parts Used: The herb.
Uses: It was thought to be a remedy against the stinging of scorpions, snakes and other such venomous creatures.
It is used as a mucus-remover from the respiratory organs
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Forget-Me-Not
Botanical: Myosotis symphytifolia
Family: N.O. Boraginaceae
---Part Used---Herb.
This plant has a strong affinity for the respiratory organs, especially the left lower lung. On the Continent it is sometimes made into a syrup and given for pulmonary affections. There is a tradition that a decoction or juice of the plant hardens steel.
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Foxglove
Foxglove POISON!
Digitalis purpurea
Scrophulariaceae family Language and mythology Native to western and central Europe and the British Isles. It is said that Vincent van Gogh took digitalis for epilepsy, and that the yellow vision this drug creates may have influenced his art. Description Flowers are tubular, bell-shaped and hanging, 1.5-3 inches long. They hgave 4 stamens, a 5 pointed calyx and are borne on one side of a spike. Leaves are 6-12 inches long and 3-4 inches wide. They are alternate, ovate to lanceolate, toothed, wrinkled, hairy, deep green and conspicuously veined. Lower leaves have long stalks. Plant type and hardiness Biennial; hardiness zone 4-8. Height and width Height 4-8 feet; width 1 foot. Light and soil Full sun to partial shade; rich, moist humusy; well-drained acid soil with an acidic pH. Pests and disease Japanese beetles, mealybugs, mosaic virus, curly top, wilt, anthracnose, leaf spot. Cultivation Sow seed as soon as the soil can be worked in the spring or start indoors. Plants need good drainage. Sow seed the year before the plant is expected to flower. Remove the central spike flower to increases side shoots. Propagation method Seed, division. Bloom time and color June- July; lavender to reddish. Harvesting Harvest cut flowers just prior to the last few buds opening. Herbal uses Ornamental, medicinal.
Attractive flowers. Use for shade. Poisonous if ingested. Both synthetic and natural forms are used to treat heart failure.

Foxglove
Other names: Digitalis purpurea,fingers
Parts Used:
Uses: Used as a hear stimulant.
It is noted that this herb was at first used, not as a heart stimulant, but as a diuretic to eliminate stone and gravel deposits, and in conditions of dropsy, fevers, and inflammations.
It worked so well that its beneficial effects upon the diseased heart apparatus also became apparent, since kidnes and heart disorders are closely allied.
Caution: Should not be used without medical suppervision.
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Foxglove
POISON!
Steadman Shorter's Medical Dictionary, Poisons & Antidotes: Digitalis Botanical: Digitalis purpurea (LINN.)
Family: N.O. Scrophulariaceae
Description
Cultivation
Preparation for Market
Constituents
Preparations and Dosages
· · ---Synonyms---Witches' Gloves. Dead Men's Bells. Fairy's Glove. Gloves of Our Lady. Bloody Fingers. Virgin's Glove. Fairy Caps. Folk's Glove. Fairy Thimbles.
(Norwegian) Revbielde.
(German) Fingerhut.
---Part Used---Leaves.
---Habitat---The Common Foxglove of the woods (Digitalis purpurea), perhaps the handsomest of our indigenous plants, is widely distributed throughout Europe and is common as a wild-flower in Great Britain, growing freely in woods and lanes, particularly in South Devon, ranging from Cornwall and Kent to Orkney, but not occurring in Shetland, or in some of the eastern counties of England. It flourishes best in siliceous soil and grows well in loam, but is entirely absent from some calcareous districts, such as the chain of the Jura, and is also not found in the Swiss Alps. It occurs in Madeira and the Azores, but is, perhaps, introduced there. The genus contains only this one indigenous species, though several are found on the Continent.
Needing little soil, it is found often in the crevices of granite walls, as well as in dry hilly pastures, rocky places and by roadsides. Seedling Foxgloves spring up rapidly from recently-turned earth. Turner (1548), says that it grows round rabbitholes freely.

---Description---The normal life of a Foxglove plant is two seasons, but sometimes the roots, which are formed of numerous, long, thick fibres, persist and throw up flowers for several seasons.
In the first year a rosette of leaves, but no stem, is sent up. In the second year, one or more flowering stems are thrown up, which are from 3 to 4 feet high, though even sometimes more, and bear long spikes of drooping flowers, which bloom in the early summer, though the time of flowering differs much, according to the locality. As a rule the flowers are in perfection in July. As the blossoms on the main stem gradually fall away, smaller lateral shoots are often thrown out from its lower parts, which remain in flower after the principal stem has shed its blossoms. These are also promptly developed if by mischance the central stem sustains any serious injury.
The radical leaves are often a foot or more long, contracted at the base into a long, winged footstalk, the wings formed by the lower veins running down into it some distance. They have slightly indented margins and sloping lateral veins, which are a very prominent feature. The flowering stems give off a few leaves, that gradually diminish in size from below upwards. All the leaves are covered with small, simple, unbranched hairs.
The flowers are bell-shaped and tubular, 1 1/2 to 2 1/2 inches long, flattened above, inflated beneath, crimson outside above and paler beneath, the lower lip furnished with long hairs inside and marked with numerous dark crimson spots, each surrounded with a white border. The shade of the flowers varies much, especially under cultivation, sometimes the corollas being found perfectly white.
In cultivated plants there frequently occurs a malformation, whereby one or two of the uppermost flowers become united, and form an erect, regular, cup-shaped flower, through the centre of which the upper extremity of the stem is more or less prolonged.
The Foxglove is a favourite flower of the honey-bee, and is entirely developed by the visits of this insect. For that reason, its tall and stately spikes of flowers are at their best in those sunny, midsummer days when the bees are busiest. The projecting lower lip of the corolla forms an alighting platform for the bee, and as he pushes his way up the bell, to get at the honey which lies in a ring round the seed vessel at the top of the flower, the anthers of the stamens which lie flat on the corolla above him, are rubbed against his back. Going from flower to flower up the spike, he rubs pollen thus from one blossom on to the cleft stigma of another blossom, and thus the flower is fertilized and seeds are able to be produced. The life of each flower, from the time the bud opens till the time it slips off its corolla, is about six days. An almost incredible number of seeds are produced, a single Foxglove plant providing from one to two million seeds to ensure its propagation.
It is noteworthy that although the flower is such a favourite with bees and is much visited by other smaller insects, who may be seen taking refuge from cold and wet in its drooping blossoms on chilly evenings, yet no animals will browse upon the plant, perhaps instinctively recognizing its poisonous character.
The Foxglove derives its common name from the shape of the flowers resembling the finger of a glove. It was originally Folksglove - the glove of the 'good folk' or fairies, whose favourite haunts were supposed to be in the deep hollows and woody dells, where the Foxglove delights to grow. Folksglove is one of its oldest names, and is mentioned in a list of plants in the time of Edward III. Its Norwegian name, Revbielde (Foxbell), is the only foreign one that alludes to the Fox, though there is a northern legend that bad fairies gave these blossoms to the fox that he might put them on his toes to soften his tread when he prowled among the roosts.
The earliest known form of the word is the Anglo-Saxon foxes glofa (the glove of the fox).
The mottlings of the blossoms of the Foxglove and the Cowslip, like the spots on butterfly wings and on the tails of peacocks and pheasants, were said to mark where the elves had placed their fingers, and one legend ran that the marks on the Foxglove were a warning sign of the baneful juices secreted by the plant, which in Ireland gain it the popular name of 'Dead Man's Thimbles.' In Scotland, it forms the badge of the Farquharsons, as the Thistle does of the Stuarts. The German name Fingerhut (thimble) suggested to Leonhard Fuchs (the well-known German herbalist of the sixteenth century, after whom the Fuchsia has been named) the employment of the Latin adjective Digitalis (from Digitabulum, a thimble) as a designation for the plant, which, as he remarked, up to the time when he thus named it, in 1542, had had no name in either Greek or Latin.
The Foxglove was employed by the old herbalists for various purposes in medicine, most of them wholly without reference to those valuable properties which render it useful as a remedy in the hands of modern physicians. Gerard recommends it to those 'who have fallen from high places,' and Parkinson speaks highly of the bruised herb or of its expressed juice for scrofulous swellings, when applied outwardly in the form of an ointment, and the bruised leaves for cleansing for old sores and ulcers. Dodoens (1554) prescribed it boiled in wine as an expectorant, and it seems to have been in frequent use in cases in which the practitioners of the present day would consider it highly dangerous. Culpepper says it is of: 'a gentle, cleansing nature and withal very friendly to nature. The Herb is familiarly and frequently used by the Italians to heal any fresh or green wound, the leaves being but bruised and bound thereon and the juice thereof is also used in old sores, to cleanse, dry and heal them. It has been found by experience to be available for the King's evil, the herb bruised and applied, or an ointment made with the juice thereof, and so used.... I am confident that an ointment of it is one of the best remedies for a scabby head that is.' Strangely enough, the Foxglove, so handsome and striking in our landscape, is not mentioned by Shakespeare, or by any of the old English poets. The earliest known descriptions of it are those given about the middle of the sixteenth century by Fuchs and Tragus in their Herbals. According to an old manuscript, the Welsh physicians of the thirteenth century appear to have frequently made use of it in the preparation of external medicines. Gerard and Parkinson advocate its use for a number of complaints, and later Salmon, in the New London Dispensatory, praised the plant. It was introduced into the London Pharmacopoeia in 1650, though it did not come into frequent use until a century later, and was first brought prominently under the notice of the medical profession by Dr. W. Withering, who in his Acount of the Foxglove, 1785, gave details of upwards of 200 cases, chiefly dropsical, in which it was used.
A domestic use of the Foxglove was general throughout North Wales at one time, when the leaves were used to darken the lines engraved on the stone floors which were fashionable then. This gave them a mosaiclike appearance.
The plant is both cultivated and collected in quantities for commercial purposes in the Harz Mountains and the Thuringian Forest.
---Cultivation---The Foxglove is cultivated by a few growers in this country in order to provide a drug of uniform activity from a true type of Digitalis purpurea. It is absolutely necessary to have the true medicinal seeds to supply the drug market: crops must be obtained from carefully selected wild seed and all variations from the new type struck out.
The plant will flourish best in welldrained loose soil, preferably of siliceous origin, with some slight shade. The plants growing in sunny situations possess the active qualities of the herb in a much greater degree than those shaded by trees, and it has been proved that those grown on a hot, sunny bank, protected by a wood, give the best results.
It grows best when allowed to seed itself, but if it is desired to raise it by sown seed, 2 lb. of seed to the acre are required. As the seeds are so small and light, they should be mixed with fine sand in order to ensure even distribution. They should be thinly covered with soil. The seeds are uncertain in germination, but the seedlings may be readily and safely transplanted in damp weather, and should be pricked out to 6 to 9 inches apart. Sown in spring, the plant will not blossom till the following year. Seeds must be gathered as soon as ripe. The flowers of the true medicinal type must be pure, dull pink or magenta, not pale-coloured, white or spotted externally.
It is estimated that one acre of good soil will grow at least two tons of the Foxglove foliage, producing about 1/2 ton of the dried leaves.
---Preparation for Market---The leaves alone are now used for the extraction of the drug, although formerly the seeds were also official.
No leaves are to be used for medicinal purposes that are not taken from the twoyear-old plants, picked when the bloom spike has run up and about two-thirds of the flowers are expanded, because at this time, before the ripening of the seeds, the leaves are in the most active state. They may be collected as long as they are in good condition: only green, perfect leaves being picked, all those that are insect-eaten or diseased, or tinged with purple or otherwise discoloured, must be discarded. Leaves from seedlings are valueless, and they must also not be collected in the spring, before the plant flowers, or in the autumn, when it has seeded, as the activity of the alkaloids is in each case too low.
If the fresh leaves are sent to the manufacturing druggists for Extract-making, they should be in 1/2 cwt. bundles, packed in aircovered railway cattle-trucks, or if in an open truck, must be covered with tarpaulin. The fresh crop should, if possible, be delivered to the wholesale buyer the same day as cut, but if this is impossible, on account of distance, they should be picked before the dew falls in the late afternoon and despatched the same evening, packed loosely in wicker baskets, lined with an open kind of muslin. Consignments by rail should be labelled: 'Urgent, Medicinal Herbs,' to ensure quick delivery. The weather for picking must be absolutely dry - no damp or rain in the air and the leaves must be kept out of the sun and not packed too closely, or they may heat and turn yellow.
The odour of the fresh leaves is unpleasant, and the taste of both fresh and dried leaves is disagreeably bitter.
Foxglove leaves have in some places been recklessly gathered by over-zealous and thoughtless collectors without due regard to the future supply of the plants. The plant should not be roughly treated and never cut off just above the root, but the bottom leaves should in all cases be left to nourish the flower-spikes, in order that the seed may be ripened. In patches where Foxgloves grow thickly, the collection and redistribution of seed in likely places is much to be recommended.
The dried leaves as imported have occasionally been found adulterated with the leaves of various other plants. The chief of these are Inula Conyza (Ploughman's Spikenard), which may be distinguished by their greater roughness, the less-divided margins, the teeth of which have horny points, and odour when rubbed; I. Helenium (Elecampane), the leaves of which resemble Foxglove leaves, though they are less pointed, and the lower lateral veins do not form a 'wing' as in the Foxglove, the leaves of Symphytum officinale (Comfrey), which, however, may be recognized by the isolated stiff hairs they bear, and Verbascum Thapsus (Great Mullein), the leaves of which, unlike those of the Foxglove, have woolly upper and under surfaces, and the hairs of which, examined under a lens, are seen to be branched. Primrose leaves are also sometimes mingled with the drug, though they are much smaller than the average Foxglove leaf, and may be readily distinguished by the straight, lateral veins, which divide near the margins of the leaves. Foxglove leaves are easy to distinguish by their veins running down the leaf.
There is no reason why Foxglove leaves, properly prepared, should not become a national export.
Digitalis has lately been grown in Government Cinchona plantations in the Nilgiris, Madras, India. The leaves are coarser and rather darker in colour than British or German-grown leaves, wild or cultivated, but tests show that the tincture prepared from them contains glucosides of more than average value.
---Constituents---Digitalis contains four important glucosides of which three arecardiac stimulants. The most powerful is Digitoxin, an extremely poisonous and cumulative drug, insoluble in water, Digitalin, which is crystalline and also insoluble in water; Digitalein, amorphous, but readily soluble in water, rendering it, therefore, capable of being administered subcutaneously, in doses so minute as rarely to exceed of a grain; Digitonin, which is a cardiac depressant, containing none of the physiological action peculiar to Digitalis, and is identical with Saponin, the chief constituent of Senega root. Other constituents are volatile oil, fatty matter, starch, gum, sugar, etc.
The amount and character of the active constituents vary according to season and soil: 100 parts of dried leaves yield about 1.25 of Digitalin, which is generally found in a larger proportion in the wild than in the cultivated plants.
The active constituents of Digitalis are not yet sufficiently explored to render a chemical assay effective in standardizing for therapeutic activity. The different glucosides contained varying from each other in their physiological action, it is impossible to assay the leaves by determining one only of these, such as Digitoxin. No method of determining Digitalin is known. Hence the chemical means of assay fail, and the drug is usually standardized by a physiological test. One of our oldest firms of manufacturing druggists standardizes preparations of this extremely powerful and important drug by testing their action upon frogs.
---Preparations---The preparations of Foxglove on the market vary considerably in composition and strength. Powdered Digitalis leaf is administered in pill form. The pharmacopoeial tincture, which is the preparation in commonest use, is given in doses of 5.15 minims, and the infusion is the unusually small dose of 2 to 4 drachms, the dose of other infusions being an ounce or more. The tincture contains a fair proportion of both Digitalin and Digitoxin.
The following note from the Chemist and Druggist (December 30, 1922) is of interest here:
'Cultivation of Digitalis
'As is well known, for many years prior to the War digitalis was successfully cultivated on a large scale in various parts of the former Austro-Hungarian monarchy, and indeed the Government actively promoted the cultivation of this as well as of other medicinal plants. B. Pater, of Klausenburg, gives a résumé of his experiences in this direction (Pharmazeutische Monatshefte, 7, 1922), dealing not only with the best methods for cultivating digitalis from the seeds of this plant, but also with his investigations into certain differences and abnormalities peculiar to Digitalis purpurea. Apart from the fact that, occasionally, some plants bear flowers already in the first year of growth, the observation was made that the colour of the flowers showed a wide scale of variation, ranging from the well-known distinctive purple shade through dark rose, light rose, to white. These variations in colour of the flowers of cultivated digitalis plants induced the author to undertake a study of the activity of the several varieties, based on the digitoxin content of the stem leaves collected from flowering plants. In the case of Digitalis purpurea with normal purple flowers, the content of purified digitoxin, ascertained by Keller's method, averaged 0.17 per cent, while the leaves of plants bearing white flowers showed a slightly lower content, i.e. an average of 0.155 per cent of purified digitoxin. On the other hand, the plants with rose-coloured flowers were found to possess a very low content of digitoxin, averaging only 0.059 per cent. In the course of these investigations the fact was confirmed that the upper stem leaves are more active than the lower leaves.'
---Medicinal Action and Uses---Digitalis has been used from early times in heart cases. It increases the activity of all forms of muscle tissue, but more especially that of the heart and arterioles, the all-important property of the drug being its action on the circulation. The first consequence of its absorption is a contraction of the heart and arteries, causing a very high rise in the blood pressure.
After the taking of a moderate dose, the pulse is markedly slowed. Digitalis also causes an irregular pulse to become regular. Added to the greater force of cardiac contraction is a permanent tonic contraction of the organ, so that its internal capacity is reduced, which is a beneficial effect in cases of cardiac dilatation, and it improves the nutrition of the heart by increasing the amount of blood.
In ordinary conditions it takes about twelve hours or more before its effects on the heart muscle is appreciated, and it must thus always be combined with other remedies to tide the patient over this period and never prescribed in large doses at first, as some patients are unable to take it, the drug being apt to cause considerable digestive disturbances, varying in different cases. This action is probably due to the Digitonin, an undesirable constituent.
The action of the drug on the kidneys is of importance only second to its action on the circulation. In small or moderate doses, it is a powerful diuretic and a valuable remedy in dropsy, especially when this is connected with affections of the heart.
It has also been employed in the treatment of internal haemorrhage, in inflammatory diseases, in delirium tremens, in epilepsy, in acute mania and various other diseases, with real or supposed benefits.
The action of Digitalis in all the forms in which it is administered should be carefully watched, and when given over a prolonged period it should be employed with caution, as it is liable to accumulate in the system and to manifest its presence all at once by its poisonous action, indicated by the pulse becoming irregular, the blood-pressure low and gastro-intestinal irritation setting in. The constant use of Digitalis, also, by increasing the activity of the heart, leads to hypertrophy of that organ.
Digitalis is an excellent antidote in Aconite poisoning, given as a hypodermic injection.
When Digitalis fails to act on the heart as desired, Lily-of-the-Valley may be substituted and will often be found of service.
In large doses, the action of Digitalis on the circulation will cause various cerebral symptoms, such as seeing all objects blue, and various other disturbances of the special senses. In cases of poisoning by Digitalis, with a very slow and irregular pulse, the administration of Atropine is generally all that is necessary. In the more severe cases, with the very rapid heart-beat, the stomach pump must be used, and drugs may be used which depress and diminish the irritability of the heart, such as chloral and chloroform.
Preparations of Digitalis come under Table II of the Poison Schedule.
---Preparations and Dosages---Tincture, B.P., 5 to 15 drops. Infusion, B.P., 2 to 4 drachms. Powdered leaves, 1/2 to 2 grains. Fluid extract, 1 to 3 drops. Solid extract, U.S.P., 1/8 grain.
A method of preparing the drug in a noninJurious manner is given in the Chemist and Druggist (December 30, 1922):
'Digitalis Maceration
'On preparing an infusion of digitalis leaves in the usual manner, one of the active principles, gitalin, is destroyed by the action of the boiling water. To obviate the possibility of destroying any of the active principles in the leaves, Th. Koch (Süddeutsche Apotheker-Zeitung, 63, 1922) has for some years past adopted the following procedure: 20 gm. powdered standardized digitalis leaves, 1000 gm. chloroform water (7.1000) and 40 drops of 10 per cent. Solution of Sodium Carbonate are shaken for four hours. The liquid is then passed through a flannel cloth, and, after standing for some time, filtered in the ordinary way, taking the precaution to cover the filter with a glass plate. The use of chloroform water as the solvent serves a threefold purpose: It promotes the solution of the gitalin present in the leaves, ensures the stability and keeping properties of the maceration, and prevents the occurrence of gastric troubles. The presence of Sodium Carbonate prevents the plant acid from reacting with the chloroform to produce hydrochloric acid. In this maceration no digitoxin is present, the principle which is assumed to exert a deleterious action on the heart as well as a cumulative effect.'
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French Marigold
Garlic
Garlic (Allium sativum)
The bulbs you find in the grocery store will produce a fine crop of garlic. Since the plants will do most of their growing in cool weather, it's a good idea to plant in late summer or early fall and mulch the plants over in winter.
Planting and Maintenance
Break each bulb into individual cloves, then plant 3-4 inches apart, pointed end up. Give them two or three sidedressings with manure or fertilizer during the season. The soil around them should be kept loose and moist.
Harvesting
When the tops fall over and die, pull up the bulbs. Let them dry in the sun for a few days, then braid the tops together or place them in a net bag. Hanging them in an airy location will help prevent rot. Peeled garlic cloves may be stored in a jar of oil. The garlic retains its flavor and the oil will add flavor to salad dressings.
Insects and Disease
Insects Thripes are tiny insects that feed on leaves and cause white, blotchy areas. The plants weaken and the yield is reduced. Keep weeds out of the garden to eliminate alternate hosts. A blast of cold water will remove thripes from plants. Soap sprays and diatomaceous earth may be effective.
Onion Maggot
The onion maggot is the offspring of a small fly that lays eggs near the base of the plant or on the bulb itself. The maggots kill the plant by burrowing into the stem and bulb. Pull up and destroy any plants before the maggots mature into flies. You may also try making tarpaper collars around the plants. Wood ashes, rock phosphate, or diatomaceous earth sprinkled around the base of the plant is said to be effective.
Disease
Neck rot is the most common problem. It strikes just after harvest or while the bulbs are in storage. Drying the bulbs at warm temperatures with good ventilation and storing in a cool, airy spot will help prevent the disease.
Garlic as a Companion Plant
Garlic helps deter Japanese beetles, and it makes a great companion for roses and raspberries. For more information about companions, consult the Herb Companion Chart and the Vegetable Companion Chart
Medicinal Uses
Garlic has been used throughout the ages to ward off disease, and has saved many lives in epidemics of infectious diseases. It is antibacterial and gives protection against colds and flu. Garlic improves circulation and lowers blood pressure. In clinical studies, garlic reduced cholesterol levels. Further studies indicate that garlic may have a positive role in the prevention of coronary heart disease, thrombosis and arteriosclerosis. It may even offer some degree of protection against cancer.
Chive, garlic
Allium tuberosum
Liliaceae family Language and mythology Also known as Chinese Chives, this herb was first recorded between 4000 and 5000 years ago in China. Description Bulb plants with hollow dark green leaves that are cylindrical and very slender. Leaves are 6-10 inches high and surround the stem at the base and taper to a point at the top. Flowering stems shoot up from the bulb. Flowers are small white stars forming dense, umbel at top of stem. Petals are up to 1/2 inch long. Plant type and hardiness Perennial; hardiness zone 3. Height and width Height 18 inches; width about 1 foot. Light and soil Full sun; fairly rich, well-drained soil with a pH of 6.0. Pests and disease Generally free of pests. Cultivation Transplant or thin to six inches. Water during dry spells. Remove flowers for a better taste. Chives can be grown in pots. Companion planting Plant with carrots, grapes, roses and tomatoes. Supposedly deters Japanese Beetles, black spot on roses, scab on apples and mildew on cucurbits. Chives will improve the growth and flavor of carrots and repel aphids from celery, lettuce, and peas. Propagation method Divide in the spring every 3 years, or start from seed. Bloom time and color June; white. Harvesting Cut leaves, leaving two inches for regrowth. Herbal uses Culinary, decorative.
Garlic chives have attractive flowers and can be used in containers. Culinary uses include salads, soups, soft cheese, herbal butters, herbal vinegars, & grilled meats. It also attracts butterflies.
Allium (U. S. P.)-Garlic.
The bulb of the Allium sativum, Linné.
Nat. Ord.-Liliaceae.
COMMON NAME: Garlic.
Botanical Source.-The garlic plant has a stem about 2 feet high, leafy below the middle. It terminates in an umbelliferous head of pink, red or whitish flowers, intermixed with bulbs, enveloped in a calyptriform, horned spathe. They appear in July, and are rather longer than their stamens. The leaves are acute, distichous, glaucous, and channelled above. The medicinal part is the very proliferous, clustered bulbs, many of which are invested in the same silvery skin.
Description.-The bulb is compound, subspherical, covered with membranous scales. About 8 wedge-like, compressed bulblets, are arranged circularly around a central stem-base. The smaller bulbs are appressed laterally, and consist of succulent scales, enveloping a central, fleshy mass. Garlic has an acrid, warm taste, and a disagreeable, pungent, alliaceous odor.
History, Action, and Chemical Constituents.-Garlic is a native of Sicily, and is indigenous in Asia Minor and Central Asia, but is cultivated in gardens in various sections of the United States and Europe. The bulbs of this plant are official; when removed from the ground some of the stem is left attached, so that after desiccation, by exposure to the sun, or in a warm room, several stems may be secured together, thus forming small bundles for sale. The root loses about one-half its weight by drying, but scarcely any of its smell or taste. Garlic should be used without being previously dried. Though changing color, garlic may be preserved in a closed jar with a small amount of alcohol for some length of time, without impairment of its virtues. All parts of this plant, but more especially the bulbs, have a strong, offensive, very penetrating and diffusible smell, and an acrimonious, almost caustic taste; both of these properties are owing to an acrid, volatile oil, of a deep, brownish-yellow color (when crude), heavier than water, and possessing, in a strong degree, the odor and taste of the plant; sulphur is one of its constituents, the oil containing 6 per cent of a compound (C6H12S2) and 60 per cent of a substance (C6H10S2); the rest are higher sulphur compounds. Allyl sulphide does not occur in the oil (Semmler, 1892). When purified it is without color, not so heavy as water, and consists chiefly of a sulphur compound. Water dissolves a small amount of it, while in ether and alcohol it is readily soluble. In contact with the skin, it occasions violent pain, rubefaction, and frequently vesication. Garlic yields its properties to alcohol, vinegar, acetic acid, and boiling water by infusion.
Action, Medical Uses, and Dosage.-Garlic is stimulant, diuretic, expectorant, and rubefacient; it is used both for medical and culinary purposes. The medicinal effects above stated are owing to the absorption of its volatile oil, the stimulating action of which causes thirst, promotes the activity of the various excretory organs, as the skin, kidneys, and mucous membrane of the air-tubes, communicating its odor to their excretions. It has been beneficially used in coughs, catarrhal affections, pertussis, hoarseness, worms, and calculous diseases, during the absence of in animation. Externally, it has been employed as a resolvent in indolent tumors, and as a counter-irritant in cerebral and pulmonary affections. When applied along the spinal column and over the chest of infants, in the form of poultice, it is very useful in pneumonia; and placed over the region of the bladder, it has sometimes proved effectual in producing a discharge of urine when retention has arisen from torpor of the bladder. Garlic juice, oil of sweet almonds, and glycerin, of each equal parts, mixed, and dropped in the ear, has cured several cases of deafness, due probably to excessive cerumen, or to chronic debility of the mucous tissues of the organ of hearing. The dose of fresh garlic is 1 or 2 drachms; of the juice, a small teaspoonful. Large doses cause nausea, vomiting, purging and other unpleasant symptoms. The juice is often made into a syrup with sugar, by nurses, for coughs, catarrh, and pulmonary affections of infants. The odor imparted to the breath by garlic and onions, may be very much diminished by chewing roasted coffee grains, or parsley leaves and seeds.
Related Product.-ALLYL TRIBROMIDE. A product closely related to oil of garlic may be produced by the interaction of bromine and allyl iodide. It has the composition C3H5Br3 (or CH2Br.CHBr.CH2Br.), and the name allyl tribomide or tribromhydrin. A product identical with rectified oil of garlic is produced by acting upon allyl iodide with sulphide of potassium in alcoholic solution. Allyl tribromide is a colorless, or pale-yellowish fluid, congealing with the appearance of a stearopten at 10° to 15° C. (50° to 59° F.). Allyl tribromide has been administered in 5-drop doses (in capsules) in infantile convulsions, angina pectoris, hysteria, asthma, whooping-cough, and similar spasmodic complaints.
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Garlic
Other names: Allium sativum, A. canadense, Da Suan
Parts Used: the leaves and bulbs (cloves).
Culimary uses: Use with discretion as it is a very over-powering flavor. Crush or chop cloves for soups, sauces, soft cheese, fish, meat and poultry. Use juice to flavor butter, oil, vinegar, and salt. Garlic becames peppery when frozen in cooked dishes; should be added later.
Other uses: Garlic has antibacterial and antifungal properties.
It contains allicin which inhibits growth of various bacteria, fungi and amoebas.
It's used as preventative against Candidiasis, bacterial, viral, parasite infections and fungal infections; and then as a curative when needed.
It is beneficial for vaginitis and other inflammatory conditions.
It also inhibits production of harmful bacteria in the colon, for influenza, common cold and any types of viral infections.
Garlic is natural penicillin - it has only 1% of the impact of penicillin but it is more effective with gram negative bacteria than penicillin.
For fungal infections of the skin - use topically.
Garlic is rubefacient and used as poultice in acute pectoral and abdominal inflammation and for drawing pustules and boils to a head.
Also used for canker sores.
Garlic oil can be used for earaches.
It is an excellent intestinal antiseptic and a good but gentle stimulant to the digestive system.
Use garlic for prevention and elimination of heavy metal poisoning from the body on a daily basis-due to its sulphur content.
It is commonly used in formulas to help strengthen immunity to disease.
Used for symptoms of flatulence, nausea, asthma, respiratory disorders, hypertension, hypercholesterolemia.
Also is used with treatments for arteriosclerosis, asthma, arthritis, diabetes mellitus, cardiovascular diseases, insomnia, liver disease, cancer ulcers, and yeast infections. It strengthens blood vessels,and lower blood pressure.
Plant garlic bulbs around the edge of a flower garden to keep animals out of the bed. Caution: It should not be applied topically for long periods of time as it destroys tissue. It also can induce blisters, irritations or dermatitis in some people.
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Garlic
Botanical: Allium sativum (LINN.)
Family: N.O. Liliaceae
· · ---Synonym---Poor Man's Treacle.
---Part Used---Bulb.
The Common Garlic a member of the same group of plants as the Onion, is of such antiquity as a cultivated plant, that it is difficult with any certainty to trace the country of its origin. De Candolle, in his treatise on the Origin of Cultivated Plants, considered that it was apparently indigenous to the southwest of Siberia, whence it spread to southern Europe, where it has become naturalized, and is said to be found wild in Sicily. It is widely cultivated in the Latin countries bordering on the Mediterranean. Dumas has described the air of Provence as being 'particularly perfumed by the refined essence of this mystically attractive bulb.'
---Description---The leaves are long, narrow and flat like grass. The bulb (the only part eaten) is of a compound nature, consisting of numerous bulblets, known technically as 'cloves,' grouped together between the membraneous scales and enclosed within a whitish skin, which holds them as in a sac.
The flowers are placed at the end of a stalk rising direct from the bulb and are whitish, grouped together in a globular head, or umbel, with an enclosing kind of leaf or spathae, and among them are small bulbils.
To prevent the plant running to leaf, Pliny (Natural History, XIX, 34) advised bending the stalk downward and covering it with earth, seeding, he observed, may be prevented by twisting the stalk.
In England, Garlic, apart from medicinal purposes, is seldom used except as a seasoning, but in the southern counties of Europe it is a common ingredient in dishes, and is largely consumed by the agricultural population. From the earliest times, indeed, Garlichas been used as an article of diet.
---History---Garlic was placed by the ancient Greeks (Theophrastus relates) on the piles of stones at cross-roads as a supper for Hecate, and according to Pliny garlic and onion were invocated as deities by the Egyptians at the taking of oaths.
It was largely consumed by the ancient Greeks and Romans, as we may read in Virgil's Eclogues. Horace, however, records his detestation of Garlic, the smell of which, even in his days (as much later in Shakespeare's time), was accounted a sign of vulgarity. He calls it 'more poisonous than hemlock,' and relates how he was made ill by eating it at the table of Maecenas. Among the ancient Greeks, persons who partook of it were not allowed to enter the temples of Cybele. Homer, however, tells us that it was to the virtues of the 'Yellow Garlic' that Ulysses owed his escape from being changed by Circe into a pig, like each of his companions.
Homer also makes Garlic part of the entertainment which Nestor served up to his guest Machaon.
There is a Mohammedan legend that:
'when Satan stepped out from the Garden of Eden after the fall of man, Garlick sprang up from the spot where he placed his left foot, and Onion from that where his right foot touched.'
There is a curious superstition in some parts of Europe, that if a morsel of the bulb be chewed by a man running a race it will prevent his competitors from getting ahead of him, and Hungarian jockeys will sometimes fasten a clove of Garlic to the bits of their horses in the belief that any other racers running close to those thus baited, will fall back the instant they smell the offensive odour.
Many of the old writers praise Garlic as a medicine, though others, including Gerard, are sceptical as to its powers. Pliny gives an exceedingly long list of complaints, in which it was considered beneficial, and Galen eulogizes it as the rustics' Theriac, or Heal-All. One of its older popular names in this country was 'Poor Man's Treacle,' meaning theriac, in which sense we find it in Chaucer and many old writers.
A writer in the twelfth century - Alexander Neckam - recommends it as a palliative for the heat of the sun in field labour, and in a book of travel, written by Mountstuart Elphinstone about 100 years ago, he says that-
'the people in places where the Simoon is frequent eat Garlic and rub their lips and noses with it when they go out in the heat of the summer to prevent their suffering from the Simoon.'
Garlic is mentioned in several Old English vocabularies of plants from the tenth to the fifteenth centuries, and is described by the herbalists of the sixteenth century from Turner (1548) onwards. It is stated to have been grown in England before the year 1540. In Cole's Art of Simpling we are told that cocks which have been fed on Garlic are 'most stout to fight, and 50 are Horses': and that if a garden is infested with moles, Garlic or leeks will make them 'leap out of the ground presently.'
The name is of Anglo-Saxon origin, being derived from gar (a spear) and lac (a plant), in reference to the shape of its leaves.
---Cultivation---The ground should be prepared in a similar manner as for the closelyallied onion.
The soil may be sandy, loam or clay, though Garlic flourishes best in a rich, moist, sandy soil. Dig over well, freeing the ground from all lumps and dig some lime into it. Tread firmly. Divide the bulbs into their component 'cloves' - each fair-sized bulb will divide into ten or twelve cloves - and with a dibber put in the cloves separately, about 2 inches deep and about 6 inches apart, leaving about 1 foot between the rows. It is well to give a dressing of soot.
Garlic beds should be in a sunny spot. They must be kept thoroughly free from weeds and the soil gathered up round the roots with a Dutch hoe from time to time.
When planted early in the spring, in February or March, the bulbs should be ready for lifting in August, when the leaves will be beginning to wither. Should the summer have been wet and cold, they may probably not be ready till nearly the middle of September.
The use of Garlic as an antiseptic was in great demand during the past war. In 1916 the Government asked for tons of the bulbs, offering 1s. per lb. for as much as could be produced. Each pound generally represents about 20 bulbs, and 5 lb. divided up into cloves and planted, will yield about 38 lb. at the end of the growing season, so it will prove a remunerative crop.
The following appeared in the Morning Post of December 12, 1922:
'A Dog's Recovery
'Mr. W. H. Butlin, Tiptree, records the following experience: A fox-terrier, aged 14 years, appeared to be developing rapidly a pitiable condition, with a swollen neck and an ugly intractable sore at the root of the tail, and dull, coarse coat shedding abundantly. I administered "Yadil Antiseptic" in his drinking water and in less than a month the dog became perfectly sound and well, a mirabile dictu, his coat became firm, soft, and glossy.' (Yadil is a patent medicine said to contain Garlic.)
'In cases of arterial tension, MM. Chailley-Bert, Cooper, and Debrey, at the Society of Biology, recommended about 30 drops of alcoholic extract as a remedy. To be administered by the mouth or intravenously.'
Although only the cultivated Garlic is utilized medicinally, all of the other species have similar properties in a greater or less degree. Several of the species of Allium are natives of this country.
The CROW GARLIC (A. vineale) is widely distributed and fairly common in many districts, but the bulbs are very small and the labour of digging them would be great. It is frequent in pastures and communicates its rank taste to mike and butter, when eaten by cows.
NOTE.--Professor Henslow calls A. vineale the Field Garlic, and A. oleraceum the Crow Garlic.
RAMSONS (A. ursinum) grows in woods and has a very acrid taste and smell, but it also has very small bulbs, which would hardly render it of practical use.
Ransoms is also very generally known as 'Broad-leaved Garlic.'
The FIELD GARLIC (A. oleraceum) is rather a rare plant. Both this and the Crow Garlic have, however, occasionally been employed as potherbs or for flavouring. It is an old country notion that if crows eat Crow Garlic, itstupefies them.
Ramsons, the wild Wood Garlic, but for its evil smell would rank among the most beautiful of our British plants. Its broad leaves are very similar to those of the Lily-of-the-Valley, and its star-like flowers are a dazzling white, but its odour is too strong to admit of it being picked for its beauty, and many woods, especially in the Cotswold Hills, are spots to be avoided when it is in flower, being so closely carpeted with the plants that every step taken brings out the offensive odour.
There are many species of Allium grown in the garden, the flowers of some of which are even sweet-smelling (as A. odorum and A. fragrans), but they are the exceptions, and even these have the Garlic scent in their leaves and roots.
---Constituents---The active properties of Garlic depend on a pungent, volatile, essentialoil, which may readily be obtained by distillation with water. It is a sulphide of the radical Allyl, present in all the onion family. This oil is rich in sulphur, but contains no oxygen. The pecular penetrating odour of Garlic is due to this intensely smelling sulphuret of allyl, and is so diffusive that even when the bulb is applied to the soles of the feet, its odour is exhaled by the lungs.
---Medicinal Action and Uses---Diaphoretic, diuretic, expectorant, stimulant. Many marvellous effects and healing powers have been ascribed to Garlic. It possesses stimulant and stomachic properties in addition to its other virtues.
As an antiseptic, its use has long been recognized. In the late war it was widely employed in the control of suppuration in wounds. The raw juice is expressed, diluted with water, and put on swabs of sterilized Sphagnum moss, which are applied to the wound. Where this treatment has been given, it has been proved that there have been no septic results, and the lives of thousands of men have been saved by its use.
It is sometimes externally applied in ointments and lotions, and as an antiseptic, to disperse hard swellings, also pounded and employed as a poultice for scrofulous sores. It is said to prevent anthrax in cattle, being largely used for the purpose.
In olden days, Garlic was employed as a specific for leprosy. It was also believed that it had most beneficial results in cases of smallpox, if cut small and applied to the soles of the feet in a linen cloth, renewed daily.
It formed the principal ingredient in the 'Four Thieves' Vinegar,' which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1722. This originated, it is said, with four thieves who confessed, that whilst protected by the liberal use of aromatic vinegar during the plague, they plundered the dead bodies of its victims with complete security.
It is stated that during an outbreak of infectious fever in certain poor quarters of London, early last century, the French priests who constantly used Garlic in all their dishes, visited the worst cases with impunity, whilst the English clergy caught the infection, and in many instances fell victims to the disease.
Syrup of Garlic is an invaluable medicine for asthma, hoarseness, coughs, difficulty of breathing, and most other disorders of the lungs, being of particular virtue in chronic bronchitis, on account of its powers of promoting expectoration. It is made by pouring a quart of water, boiled hot, upon a pound of the fresh root, cut into slices, and allowed to stand in a closed vessel for twelve hours, sugar then being added to make it of the consistency of syrup. Vinegar and honey greatly improve this syrup as a medicine. A little caraway and sweet fennel seed bruised and boiled for a short time in the vinegar before it is added to the Garlic, will cover the pungent smell of the latter.
A remedy for asthma, that was formerly most popular, is a syrup of Garlic, made by boiling the bulbs till soft and adding an equal quantity of vinegar to the water in which they have been boiled, and then sugared and boiled down to a syrup. The syrup is then poured over the boiled bulbs, which have been allowed to dry meanwhile, and kept in a jar. Each morning a bulb or two is to be taken, with a spoonful of the syrup.
Syrup made by melting 1 1/2 OZ. of lump sugar in 1 OZ. of the raw expressed juice may be given to children in cases of coughs without inflammation.
The successful treatment of tubercular consumption by Garlic has been recorded, the freshly expressed juice, diluted with equal quantities of water, or dilute spirit of wine, being inhaled antiseptically.
Bruised and mixed with lard, it has been proved to relieve whooping-cough if rubbed on the chest and between the shoulder-blades.
An infusion of the bruised bulbs, given before and after every meal, has been considered of good effect in epilepsy.
A clove or two of Garlic, pounded with honey and taken two or three nights successively, is good in rheumatism.
Garlic has also been employed with advantage in dropsy, removing the water which may already have collected and preventing its future accumulation. It is stated that some dropsies have been cured by it alone.
If sniffed into the nostrils, it will revive a hysterical sufferer. Amongst physiological results, it is reported that Garlic makes the eye retina more sensitive and less able to bear strong light.
The juice of Garlic, and milk of Garlic made by boiling the bruised bulbs in milk is used as a vermifuge.
---Preparations---Juice, 10 to 30 drops. Syrup, 1 drachm. Tincture, 1/2 to 1 drachm.
Wine of Garlic - made by macerating three or four bulbs in a quart of proof spirit is a good stimulant lotion for baldness of the head.
Used in cookery it is a great aid to digestion, and keeps the coats of the stomach healthy. For this reason, essential oil is made from it and is used in the form of pills.
If a very small piece is chopped fine and put into chicken's food daily, it is a sure preventative of the gapes. Pullets will lay finer eggs by having garlic in their food before they start laying, but when they commence to lay it must be stopped, otherwise it will flavour the eggs.

Mrs. Beeton (in an old edition of her Household Management, 1866) gives the following recipe for making 'Bengal MangoChutney,' which she states was given by a native to an English lady who had long been a resident in India, and who since her return to England had become quite celebrated amongst her friends for the excellence of this Eastern relish.
Ingredients. 1 1/2 lb. moist sugar, 3/4 lb. salt, 1/4 lb. Garlic, 1/4 lb. onions, 3/4 lb. powdered ginger, 1/4 lb. dried chillies, 3/4 lb. dried mustard-seed, 3/4 lb. stoned raisins, 2 bottles of best vinegar, 30 large, unripe, sour apples.
Mode. The sugar must be made into syrup; the Garlic, onions and ginger be finely pounded in a mortar; the mustard-seed be washed in cold vinegar and dried in the sun; the apples be peeled, cored and sliced, and boiled in a bottle and a half of the vinegar. When all this is done, and the apples are quite cold, put them into a large pan and gradually mix the whole of the rest of the ingredients, including the remaining half-bottle of vinegar. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use. Tie a piece of wet bladder over the mouths of the bottles, after which they are well corked. This chutney is very superior to any which can be bought, and one trial will prove it to be delicious.
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Ginko Biloba
Gingko
Other names: Gingko biloba, Maidenhair tree
Parts Used:
Uses: It impromves brain function, cerebral and peripheral circulation, oxygenation, and for stimulation of the memory,
Used to improve the immune system and increase blood circulation and aid entire circulatory system. Helps lower blood pressure.
Often used to prevent strokes, degenerative diseases, depression, senility, tinnitus, heart attacks, circulation problems and glucose utilization, especially with diabetics.
It has been found to help with endurance, stress, chemical toxicity, longevity, dementia, erectile dysfunction and to increase energy.
This is one of the world's oldest trees.
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Ginseng
Ginseng
Other names: Panax quinquefolius, man's health, five fingers
Parts Used: The roots.
Other uses: Ginseng nourishes the creative part of a person, clears perception, and energizes the body when taken in small amounts over a long period of time. Like bee pollen , Ginseng can help a person who is under a lot of stress (strengthen the adrenal glands).
Ginseng stimulates and increases endocrine activity in the body. Promotes a mild increase in metabolic activity and relaxes heart and artery movements. Stimulates the medulla centers and relaxes the central nervous system.
It is also used for such symptoms as spontaneous sweating, difficulty breathing, extreme fatigue and weak digestion which may manifest as lack of appetite, chronic diarrhea or prolapse of internal organs; impotence (stimulates male sex galnds), cocaine withdrawl, diabetes, radiation protection, colds and chest problems.
Promotes lung function, enhances immune function, and normalize the blood pressure.
It can also be used when there is thirst that is insaciable; and when the heart is deficient with symptoms such as fatigue, insomnia, palpitations or forgetfulness.
If you suffer from back pain or TMJ; adding this to a tea of Catnip and slippery elm may help.
Here are some ways to prepare ginseng
(Ginseng
There are several way to prepare and use Ginseng, here are some:
Chewed as a root, raw, about a pencil's thickness and 1" long is best.
As a Tea, 1 teaspoon of root filaments in a pint of boiling water for 10 minutes (chew & swallow the pulp). Sip tea very slowly.
KaoLiang : this is a very expensive Chinese wine, aged at least 3 years. It has a strength level of vodka in alchol content. Makes an excellant nightcap.
French Love Wine: two parts chablis, crush in an ounce of vanilla bean, ounce of cinnamon chips, one dried Rhubarb and one of ginseng. Leave stand 2 weeks & stir it daily. Strain thru cheesecloth and add amber for color (if wanted).
· · · Japanese Ginseng should be avoided, as most of it is of poor quality.
Korea exports ginseng 'tea' which is pleasant, but is heavily cut with other herbs so that some of the effects are lost. )


Do not take Ginseng with vitamin C or acidic type drinks (tomato juice), for the affects are nullified. Caution: Don't take Ginseng and Ginseng mixtures with Coffee as it will accelerate the caffine effects on the body and can cause diarrhea.
This herb is a very powerful substance and should not be over used as is the case today by those looking for a quick boost of energy. It is not meant to be used in this way and can cause high blood pressure, headache and palpitations when used inappropriatly.
It should not be used when there is acute pathogenic conditions. It should also be avoided by those with very high blood pressure.
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Ginseng
Botanical: Panax quinquefolium (LINN.)
Family: N.O. Araliaceae
· · ---Synonyms---Aralia quinquefolia. Five Fingers. Tartar Root. Red Berry. Man's Health.
---Part Used---Root.
---Habitat---Ginseng is distinguished as Asiatic or Chinese Ginseng. It is a native of Manchuria, Chinese Tartary and other parts of eastern Asia, and is largely cultivated there as well as in Korea and Japan.
Panax, the generic name, is derived from the Greek Panakos (a panacea), in reference to the miraculous virtue ascribed to it by the Chinese, who consider it a sovereign remedy in almost all diseases.
It was formerly supposed to be confined to Chinese Tartary, but now is known to be also a native of North America, from whence Sarrasin transmitted specimens to Paris in 1704.
The word ginseng is said to mean 'the wonder of the world.'
---Description---The plant grows in rich woods throughout eastern and central North America, especially along the mountains from Quebec and Ontario, south to Georgia. It was used by the North American Indians. It is a smooth perennial herb, with a large, fleshy, very slow-growing root, 2 to 3 inches in length (occasionally twice this size) and from 1/2 to 1 inch in thickness. Its main portion is spindle-shaped and heavily annulated (ringed growth), with a roundish summit, often with a slight terminal, projecting point. At the lower end of this straight portion, there is a narrower continuation, turned obliquely outward in the opposite direction and a very small branch is occasionally borne in the fork between the two. Some small rootlets exist upon the lower portion. The colour ranges from a pale yellow to a brownish colour. It has a mucilaginous sweetness, approaching that of liquorice, accompanied with some degree of bitterness and a slight aromatic warmth, with little or no smell. The stem is simple and erect, about a foot high, bearing three leaves, each divided into five finely-toothed leaflets, and a single, terminal umbel, with a few small, yellowish flowers. The fruit is a cluster of bright red berrles.
The plant was first introduced into England in 1740 by the botanist Collinson.
Chinese Ginseng is a larger plant, but presents practically the same appearance and habits of growth. Its culture in the United States has never been attempted, though it would appear to be a promising field for experiment.
Father Jartoux, who had special privileges accorded him in the study of this plant, says that it is held in such esteem by the natives of China, that the physicians deem it a necessity in all their best prescriptions, and regard it as a remediable agency in fatigue and the infirmities of old age. Only the Emperor has the right to collect the roots. The prepared root is chewed by the sick to recover health, and by the healthy to increase their vitality; it is said to remove both mental and bodily fatigue, to cure pulmonary complaints, dissolves tumours and prolongs life to a ripe old age.
Father Jartoux was satisfied that its praise was justified, and he adds his own testimony to its efficacy in relieving fatigue and increasing vitality. The roots are called, by the natives of China, Jin-chen, meaning 'like a man,' in reference to their resemblance to the human form. The American Indian name for the plant, garantoquen, has the same meaning.
Owing to the enormous demand for the root in China recourse was had to the American species, Panax quinquefolium (Linn.), and in 1718 the Jesuits of Canada began shipping the roots to China, and the first shipment from North America to Canton yielded enormous profits. In 1748 the roots sold at a dollar a pound in America and nearly five in China. Afterwards, the price fluctuated, but the root is still eagerly purchased by Chinese traders for export to China, and at the present time commands a yet higher price in the American markets, though it is not an official medicine and has only a place in the eclectic Materia Medica. The American Consul at Amoy stated a few years ago that it is possible to market twenty million dollars worth of American Ginseng annually to China, if it could be produced; but since its collection for exportation, it has been so eagerly sought that it has become exterminated in many districts where it was formerly abundant.
This has led to its cultivation and to various devices for preserving the natural supply. In Canada a fine is imposed for collecting between January and the 1st of September. Among the Indians, it is customary to collect the root only after the maturity of the fruit and to bend down the stem before digging the root, thus providing for its propagation. Indian collectors assert that a large number of such seeds will germinate, and that they have been able to increase their area of collection by this method.
In 1876, 550,624 lb. were exported at an average price of 1 dollar 17 cents; the amount available for export since then has steadily decreased and the price has gone up in proportion, till in 1912 the export was only 155,308 lb., at an average price of 7 dollars 20 cents per pound.
---Cultivation---On account of the growing scarcity of the American Ginseng plant, experiments have been made by the State of Pennsylvania to determine whether it can be grown profitably, resulting in the conclusion that in five years, starting with seeds and one year plants (or sooner if a start were made with older plants), an acre of ground would yield a profit of 1,500 dollars, without allowance for rental, but many precautions are necessary for success. The cultivated plants produced larger roots than those of the wild plant.
In 1912 it was estimated that the acreage of cultivated Ginseng in the United States was about 150 acres, and it is calculated that to supply China with twenty million dollars' worth of dry root would require the American growers to plant 1,000 acres annually for five years, before this estimated annual supply could be sold. The cultivation of Ginseng would therefore appear to offer a rich field to American agriculture. It presents, however, considerable difficulty, owing to the great care and special methods required and to the fact that it is a very slow-growing crop, so that rapid returns can hardly be anticipated, and it is doubtful if its cultivation can be carried on profitably except by specialists in the crop. None the less, the percentage returns for the industrious, patient and painstaking farmer are large, and the demand for a fine article for export is not at all likely to be exceeded by the supply.
For successful cultivation of Ginseng in America, it is stated that a loose, rich soil, with a heavy mulch of leaves and about 80 per cent shade - generally provided artificially is necessary.
It is difficult to cultivate it here with success. A rich compost is necessary. Most of the species of this genus need greenhouse treatment in this country. Propagation by cuttings of the roots is the most successful method, the cuttings being placed in sand, under a handglass. Seeds, generally obtained from abroad, are sown in pots in the early spring and require gentle heat. When the plants are a few inches high, they must be transplanted into beds or sheltered borders. They require a good, warm soil, but much shade. To grow on a commercial basis is not considered feasible in this country.
---Harvesting, Preparation for Market---The root should be collected only in the autumn, in which case it retains its plump and handsome appearance after drying. It is much more highly prized when of a fine light colour, which it is more apt to assume when grown in deep, black, fresh mould.
The best root is said to be that collected by the Sioux Indian women, who impart this white appearance by rotating it with water in a partly-filled barrel, through which rods are run in a longitudinal direction. In no other way, it is said, can the surface be so thoroughly and safely cleansed.
The structure of the root is fleshy and somewhat elastic and flexible, and it is of a firm, solid consistence if collected at the proper time and properly cured. The bark is very thick, yellowish-white, radially striate in old roots and contains brownishred resin cells. The wood is strongly and coarsely radiate, with yellowish wood wedges and whitish rays.
The best roots for the Chinese market are sometimes submitted before being dried to a process of clarification, which renders them yellow, semi-transparent and of a horny appearance and enhances their value. This condition is gained by first plunging them in hot water, brushing until thoroughly scoured and steaming over boiling seed. Its commercial value is determined in a high degree by its appearance. The roots are valued in accordance with their large size and light colour, their plumpness and fine consistence, their unbroken and natural form, and above all by the perfectly developed condition of the branches.
---Constituents---A large amount of starch and gum, some resin, a very small amount of volatile oil and the peculiar sweetish body, Panaquilon. This occurs as a yellow powder, precipitating with water a white, amorphous substance, which has been called Panacon.
---Medicinal Action and Uses---Panax is not official in the British Pharmacopoeia, and it was dismissed from the United States Pharmacopceia at a late revision. It is cultivated almost entirely for export to China.
In China, both varieties are used particularly for dyspepsia, vomiting and nervous disorders. A decoction of 1/2 oz. of the root, boiled in tea or soup and taken every morning, is commonly held a remedy for consumption and other diseases.
In Western medicine, it is considered a mild stomachic tonic and stimulant, useful in loss of appetite and in digestive affections that arise from mental and nervous exhaustion.
A tincture has been prepared from the genuine Chinese or American root, dried and coarsely powdered, covered with five times its weight of alcohol and allowed to stand, well-stoppered, in a dark, cool place, being shaken twice a day. The tincture, poured off and filtered, has a clear, light-lemon colour, an odour like the root and a taste at first bitter, then dulcamarous and an acid reaction.
---Substitutes---A substitute for Ginseng, somewhat employed in China, is the root of Codonopsis Tangshen, a bell-flowered plant, used by the poor as a substitute for the costly Ginseng.
Ginseng is sometimes accidentally collected with Senega Root (Polygala Senega, Linn.) and with Virginian Snake Root (Aristolochia Serpentaria, Linn.), but is easily detected, being less wrinkled and twisted and yellower in colour. It is occasionally found with the collected root of Cypripedium parviflorum (Salis) and Stylophorum diphyllum (Nuttall).
Blue Cohosh (Caulophyllum thalictroides, Linn.) is often called locally in the United States 'Blue' or 'Yellow Ginseng,' and Fever Root (Triosteum perfoliatum, Linn.) also is sometimes given the name of Ginseng.
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Ginseng, panax
REN SHEN
[panax ginseng]
Called the "King of Herbs", ginseng is the most well known herb of all time to longevity enthusiasts. The Taoists say that ginseng has the strongest ability of any herb to condense the earthly ch'i and the five elemental energies into it's root. Thus it can impart the "three vitalities" (ch'i, jing and shin) to anyone who partakes of it. Ginseng is revered for its ability to impart a clarity and awareness to its users. In the first recorded Chinese treatise on herbs, Shen Nung said: "Ginseng is a tonic to the five viscera, quieting the animal spirits, stabilizing the soul, preventing fear, expelling the vicious energies, brightening the eye and improving vision, opening up the heart benefiting the understanding, and if taken for some time will invigorate the body and prolong life..."
Ginseng root is said to aid in replacing ch'i to the meridians and organs. It develops the center (earth element) and supplies an adaptability to stressful situations. It's name means "essence of the earth in the form of a man". The chief constituents of ginseng are largely long chain polysaccharides, saponins, ginsenins, panoxic acid, panaxin, panaquilon, elemental minerals, and some B vitamins as well as other substances. Over 28 of the ginsenosides discovered in the past few years in research have been used in studies proving ginseng's great value to health and long life.
There are three major types of ginseng Chinese, American and Korean. There are in addition other types such as Viet Namese. Of the Chinese there are three general types, Yi Sun, Shiu Chu and Kirin. Yi Sun is very rare and quite expensive in the U.S. Yi Sun are roots that are found very young in the wild that are removed to cultivated beds and grown to "maturity" and then harvested for sale. These are the most potent roots available except for the wild roots that are becoming unattainable.
The Shiu Chu roots are usually five or six years old and probably the best deal one could expect to procure if under ten dollars an ounce. Kirin ginseng is the lowest quality and is usually used for extracting or capsules. There are also many roots from districts that have become well known such as Ji Lin. American (Xi Yang) ginseng and Asian roots are considered quite distinct in their actions. White American being more yin, reducing the heat of the lungs and respiratory systems. It is considered less potent than Chinese ginseng and is used in respiratory conditions as well as weakness and fever. Many people use the American ginseng to balance the hot, yang effects of the Chinese. Saponins are considered to be the chief constituents of ginseng with many other elements being shown in research to be just as important. The ability to aid in stress and action as an adaptogen has brought ginseng into the spotlight of modern herb consumers and has spurred much research. This latest research has shown these saponins (termed 'ginsenosides') to be: "analgesic, anti-inflammatory, tranquilizing, hypotensive, anti-convulsant, a regulator of blood sugar, an aid to the digestion and also anti-psychotic and anti-convulsant"
In addition to the alterative effect on the entire body, ginseng has a very beneficial effect on the heart and circulation, modulating not only blood pressure but blood cholestrol as well. It stimulates the secretion of pepsin and relieves indigestion and eructations. Ginseng is used generally for it's tonic and adaptogenic benefits and it's ability to increase strength and energy as well as it's reported use as a longevity herb. Taoists have used it for hundreds of years for quieting the spirit much like Reishi Mushroom. In Russia ginseng is recommended to people over the age of forty for a six week program of use annually.
good bugs
The Good Bugs
It may come as a surprise to you that the beneficial insects in our yards and gardens far outnumber the pest insects. Some insects become a part of the life cycle of the plants by acting as pollinators, while others keep harmful insects in check by parasitizing or feeding on them. When we use chemicals to rid the garden of pests, we are also eradicating beneficial insects, and often create an imbalance that effects the overall health of the garden.
Using Beneficial Insects
A number of beneficial insects are available by mail order. Before placing your order, make sure you identify the target pest, because most predators or parasites only attack a particular species or group of pests. Your public library probably has a good book that will help you identify the culprits.
Beneficial Mites and Insects
Beneficial Species Pests Controlled Tips
Predatory Mite Geolaelaps Fungus gnats, thrips Release a minimum order to establish population early in the season. Good in greenhouses and on houseplants.
Predatory Mite Phytoseiulus persimilis spider mites Release 2 to 5 per plant in greenhouses, on strawberries, or on houseplants. They need a moderate temperature (65-75 F)
Western predatory mites Metaseiulus occidentalis European red mite Release 50-100 per tree to establish a population or 1,000 per tree to control outbreaks. Also good on strawberries.
Aphid Midge Aphidoletes aphidimyza aphids Release 3-5 pupae per plant. Two releases may provide better results. Good in greenhouses, shade trees, orchards, gardens, rose gardens.
Braconid Wasp Aphidius matricariae Green peach and apple aphids Buy the minimum order for a garden. Plant parsley-family flowers to provide a food source.
Lady Beetles Hippodamia convergens aphids Release minimum order in greenhouses with screened vents. These insects will hibernate in cool greenhouses.
Lacewings Chrysoperla carnea, Chrysoperla rufilabrus aphids and thrips Best to order eggs rather than adults. Distribute widely through the garden - 1 to 3 eggs per plant.
Mealybug Destroyer Cryptolaemus montrouzieri mealybugs Use in greenhouses or cage them on houseplants. use 2 to 5 per plant. Nymphs look like mealybugs.
Minute Pirate Bug Orius tristicolor thrips, mites Release 1 to 3 per plant. Plant pollen-rich flowers to entice them to stay in your garden.
Scale Predator Beetles Chilocorus spp. Lindorus spp. soft scales Use in greenhouses or on houseplants, citrus, or ornamental trees. Minimum order is sufficient for most needs.
Spined soldier bug Podisus maculiventris Colorado potato beetle, Mexican Bean Beetle Release 5 per square yard. Look like stink bugs.
Greenhouse Whiteflies Encarsia formosa Greenhouse Whiteflies Release 5 per plant at the first sign of whiteflies. Perform best in warm, bright environment.
The following suggestions will go a long way toward helping you get the most of your hired killers:
Release your insects as soon as possible and follow the directions carefully. Every species is unique and should be treated differently.
Get a good look at the beneficials before releasing them so that you'll be able identify them in the garden. Many beneficials are very small and you'll need a magnifying glass to identify them.
Release some of the insects directly on or near infested plants, then distribute the remaining insects as evenly as possible throughout the garden.
A few plants rich in nectar such as catnip , dill and yarrow planted throughout the garden will serve as a food source for your beneficial insects.
It can take two to five weeks to see the effects of your beneficials. Keep in mind that you're providing a long term solution, not a quick fix.
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Gotu Kola
Gotu Kola
Other names: Centella asiatica, sheep rot, Indian pennywort, water pennywort, marsh pennywort
Parts Used: The leaves and roots.
Culinary uses: The leaves are consumed raw in salads, steamed and served with rice, or cooked in vegetable soups and stews.
The juice of the leaves is used as a refershing drink.
Other uses: A tea is used as a tonic and a stimulant that benefits to the body. Long used by Chinese and Indian healers for longetivity.
(A tea made from the leaves, called long-life tea, was regularly consumed by Professor Li Chung Yon, who reputedly lived 265 years and married 24 times.)
It is useful as a brain food to rebuild energy reserves and stamina, combat stress and improve reflexes.
It is said to be a valuable treatment for depression and mental problems by helping with mental fatigue, senility, epilepsy, depression, Alzeimer's and memory loss; to increase overall brain function.
Gotu kola is high in the B-complex vitamin group This may account for its effects on the brain. It is especially high in thiamine (B1), riboflavin (B2), and pyridoxin (B6). B complex is necessary in providing energy for the body, by converting carbohydrates into glucose, a usable form of sugar for the body to burn. The B complex is responsible for the normal functioning of the nervous system as well. Stimulates central nervous system; a healthy nervous system allows for a better functioning and organized brain.
It has been used to relieve high blood pressure.
Used to help balance hormones and increase sex drive.
Aids in the elimination of excess fluids, shrink tissues, relax the nerves and to neutralize blood toxins.
Used for rheumatism, blood diseases, high blood pressure, congestive heart failure, sore throat, hepatitis, urinary tract infections.
Has been used to improve circulation in the legs, and to expediate the healing of wounds.
It seems that isolated constituents of gotu kola can result in healthy new connective skin tissue and increase the tensile strength of the flesh, as well as decreased the size of the wound area.
Asaticoside, a constituent of gotu kola seems to produce a rapid thickening of the skin, an increased production of white blood cells, increased growth of new blood vessels of the connective tissue, and an increased growth of hair and nails. Lupus erythematosus was helped by extracts of gotu kola.
The leaves have been employed medicinally to cure uterine cancer and elephantiasis.
Other studies have indicated gotu kola to be effective for gastric ulcers, phlebitis and varicose veins. It has been used for leprosy and related skin disorders, eye lesions, and muscular atrophy.
Gotu kola seems to overcome the negative effects of fatigue and stress when used in conjunction with cayenne pepper (Capsicum frutescens) and Siberian ginseng (Eleutherococcus).
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Grape Seed Extract
Greater Periwinkle
Green Tea
Green tea leaf (Camellia sinensis)

Qing cha ye, "green tea leaf":
bitter, sweet, cool;
Lung, Liver, Heart, Kidney

This herb has become a cherished daily beverage for hundreds of millions of people.
Green tea is also increasingly famous as being among the most potent available antioxidant foods.
One major theory of aging and mental deterioration is that it's caused by the 'free-radicals' in our diet and environment which take their toll upon our physical and mental functions. Certain antioxidant substances may potentially slow down this process of deterioration. Green teas powers over heart disease, cancer, viruses and tooth decay are the subjects of ongoing research and documentation. Some of the most impressive constituents are types of catechins called polyphenols. In AntioxEnergy we have used two different concentrated extracts, one standardized for polyphenols and the other for green tea caffeine in order to deliver 90 mg of each per tablet. 2, 7
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Hen & Chicks
Insect Control
Natural Insect Control
The best way to prevent insect damage in your garden is not to invite insects into your garden. It takes a little time pull up the insect welcome mat, but in the long run you'll save yourself a lot of time and disappointment.
Controlling Garden Pests Organically
Healthy plants attract fewer pests, and healthy soil grows healthy plants.
Make soil building a priority in your garden, and use organic fertilizers to help your plants along while you build you soil. For soil-building information, see our information on composting, green manure and mulch
Keep the garden clean and free of debris and weeds.
Weeds and debris are hiding and breeding places for insects, and the weeds will compete with your plants for nutrients and water.
Don't spread problems on your hands, feet or tools.
If you've been working with infested plants, clean your tools and wash your hands before going on to the next plant. Clean your tools thoroughly in the fall to avoid introducing last year's problems into next year's garden.
Aphids Affected Plants:
Wide range of plants.
Damage:
Sap is sucked from leaves causing them to yellow. Predator Insects :
Ladybugs, spiders, syrphid flies, lacewings.
Natural Insecticides:
Safer's soap, nicotine, pyrethrum, sabadilla, summer horticultural spray oil.
Other Methods of Control:
Make your own soap spray by adding a few drops of liquid soap to a gallon of water.
Place aluminum foil on the ground under young plants.
Use yellow containers of soapy water as traps.
Use yellow sticky traps.
Use row covers.

jojoba
Kava
Kava: Libation of the Gods (Caution: Use only occaionally to relieve periods of stress or sleeplessness. Long-term use can cause liver damage.
Also overuse of Kava Kava will cause dangerous respiratory and skin problems. History of Kava In the mid-18th century, on a South Sea island, a chief welcomes a distinguished visitor at a formal gathering. He serves the visitor a brownish-green, bitter, intoxicating beverage. On another South Pacific island a group of villagers gathers in a circle. The villagers take a crushed root and pour cold water over it. They pass around a coconut shell filled with the crushed root and water. Each villager takes a drink and passes the shell until the final participant receiving the shell takes the last sip and spits the mouthful to the ground as an offering to the gods for a rich harvest. The kava plant and the beverage prepared from it are central to both of these events. In the cultures of Polynesia, Melanesia and Micronesia one of the most important roles has been in maintaining the social structure. In some societies the order in which the participants in a ceremony drank the kava reflected the hierarchy of the culture. Although kava was important for ceremonial occasions, the history of the South Pacific islands shows that the use of kava was not restricted to such gatherings. Kava was also taken in preparation for an ocean voyage, ratification of agreements, and celebrations of marriages and births as well as deaths. It was considered a libation to the gods and was believed to cure illnesses and remove curses. In the 18th century kava was used in almost all phases of life on the islands. Sharing a bowl of kava fostered friendship and socializing; it was unthinkable that kava would not be a part of any important event. During the 1700s a common method of kava preparation in Fiji involved pounding the rootstock into small pieces. The small pieces were then chewed by either men or women. Young girls with healthy teeth and strong jaws were allowed to chew their elders' kava. When the chewing was completed, the chewer put the mouthful of pulp into a large wooden bowl where it was then mixed with cold water. After thoroughly mixing the pulp the beverage was strained and served. The Botany and Cultivation of Kava Following his voyage to the South Seas in 1768, British explorer Captain James Cook first described for the Western world the ceremonial use of the intoxicating drink prepared from the kava plant. Credit for the first detailed description of the plant, however, is given to Johann Georg Forster in 1777. He named the kava plant Piper methysticum, or intoxicating pepper. Kava is a perennial shrub belonging to the pepper family, Piperaceae. It is indigenous to the South Sea islands, west of Fiji, and grows well at altitudes between 150 and 300 meters above sea level. It is considered a swamp loving plant but can grow in stony ground, both when cultivated and in the wild. The plant's leaves are heart-shaped, pointed, and smooth and green on both sides. Piper methysticum has been called kava, awa, kava kava, waka, lawena or yaqona by the Pacific islanders who have used it for thousands of years. The plant is ideally suited for both the climate and the economy of the South Pacific. Even today it continues to be a major cash crop. Kava is planted much like sugarcane, by planting sections of the stalk. The sections are usually cut from the young branches of an old bush. The newly planted stem cuttings must be protected from direct sunlight and from the wind. Kava is typically harvested when it is approximately two meters tall, but it can easily grow to heights of up to six meters in the South Pacific's humid conditions and intense sunlight. The kava root can grow up to eight centimeters in thickness at a mature age of three to five years and may eventually become a knotted mass. Research shows that the main active constituents in the root and rhizome (rootstock) are a group of resinous compounds called kavalac-tones. There are six major kavalactones in kava and while chemists can make some of these in the laboratory, the resulting drink has ye
same effects as kava prepared from fresh rootstock. Processing of kava involves pounding, chewing, grating or grinding kava stumps and roots. This breaks up the rootstock, allowing the kavalactones to be more readily released into cold water. It can be prepared by extracting the powdered root with cold water. However, more potent beverages are prepared either by first chewing the rootstock or by extracting with alcohol. Kava Today In the South Pacific today, kava is served as a beverage, usually consumed at dusk before the evening meal because islanders feel a full stomach can inhibit its effects. After drinking, people typically eat smaller amounts of food because kava tends to decrease the appetite. And while some islanders have described the taste of kava as cool and refreshing, most who have tasted it find it has a bitter flavor with a temporary numbing effect on the tongue and inside of the mouth. Many have compared the kava drink to a Western cocktail and today Pacific island residents often visit their local kava bar. While kava bars may not be commonplace in the United States, kava is available in bulk, capsule and extract form from Frontier and in many natural food stores. At Frontier we source dried kava from Fiji and Vanuatu for our bulk product and herb capsules and get our fresh kava from Hawaii for herbal extracts. Our herb capsules are cryogenically ground at temperatures ranging from zero to 70 degrees below zero to protect the essential oils and other constituents in the herb. Using fresh kava in herbal extracts allows for more complete extraction of the plant's vital elements. These processes, along with extensive testing, enable Frontier to provide the highest quality product possible. The use of bulk, capsule or extract form of kava is a personal choice based on the form you prefer-so try some kava and enjoy.
Copyright © 1996-2001 by Frontier Natural Products Co-op All rights reserved.

Kava kava
Other names: Piper methysticum
Parts Used:
Uses: Kava kava was first discovered by explorer Captain James Cook, who gave this plant the botanical name of "intoxicating pepper." The root of this plant is made into a popular beverage in Polynesia called Sakau.
It has been traditionally used it as a remedy for nervousness and insomnia.
It can also help relieve cramping due to muscle spasms. Kava kava is a mild diuretic.
Also has been used as an aphrodisiac (Caution: Use only occaionally to relieve periods of stress or sleeplessness. Long-term use can cause liver damage.
Also overuse of Kava Kava will cause dangerous respiratory and skin problems.
(note):Kava kava
Latin name: Piper methysticum
Kava Kava is obtained from the shrub Piper methysticum, which is native to the Polynesian Islands, It has been used by the Islanders as a religious and visionary herb and aphrodisiac for most of their history. Since none of the active ingredients of Kava Kava are water soluble, the natives would pre-chew the roots and then blend this saliva/root mixture with coconut milk. The resulting liquid was then fermented to produce a potent beverage that was used for important rituals. The effect of the drink is to relax spinal activity, producing an euphoric state of relaxation but without impairing mental activity. Some subjects also experience a tingling feeling in the genitalia, producing all the ingredients for an interesting sexual experience. If you would like to try this kava drink (!) mix together in a blender; one ounce of powdered Kava Kava root, two tablespoons of olive oil, one tablespoon of soya lecithin granules and ten ounces of water. Blend on high for one minute. This amount will suffice for 2-4 people. **Overuse of Kava Kava will cause dangerous respiratory and skin problems.**
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Larkspur
Larkspur (Consolida ambigua)
This traditional cottage garden flower is related to delphinium., but will grow to a height of only 20 to 28 inches. They make a beautiful display in drifts or as a background to smaller annuals. Flowers in shades of red, pink, white and violet grow on spikes.
Larkspur can be grown in most areas, but will not do well in tropical regions. Choose a location with well-drained soil that receives full sun and has protection from strong winds. Enrich the soil with manure or compost a couple of weeks before planting.
Sow the seeds directly where they are to grow. Plants should be spaced about 6 inches apart. At this distance they will hold each other up and will not require staking. Larkspur needs regular deep waterings, but be careful not to leave them standing in water. Sidedress monthly, and watch for aphids.
Larkspur makes an excellent cut flower. Cut long stems and scald the ends before soaking in cool water.
Type: annual Propagation: seeds Light: full sun Flower Color: red, pink, white and violet Bloom Time: spring and summer Height: 20-28 inches Width: 6-10 inches Soil Requirements: rich in organic matter, well drained Zones: not suited to tropical or dry regions Uses: bed, border, drifts, cutflowers
Larkspur, Field
Botanical: Delphinium Consolida
Family: N.O. Ranunculacae
Description
Medicinal Action and Uses
· · · ---Synonyms---Lark's Heel. Lark's Toe. Lark's Claw. Knight's Spur.
---Part Used---Seed.
---Habitat---Europe.

The Field Larkspur grows wild in cornfields throughout Europe. Though a doubtful native, it is found occasionally in England in considerable quantities in sandy or chalky cornfields, especially in Cambridgeshire.
---Description---It is an annual, with upright, round stems a foot high or more, pubescent and divided into alternate, dividing branches. The leaves are alternate, the lower ones with petioles 1/2 inch long, the upper ones sessile, or nearly so. The plant closely resembles some of the species commonly cultivated in gardens.
The flowers are in short racemes, pink, purple or blue, followed by glabrous follicles containing black, flattened seeds with acute edges and pitted surfaces. The seeds are poisonous, have an acrid and bitter taste, but are inodorous.
The active principle of the plant- Delphinine - is the same as in Stavesacre and is an irritant poison. Children should be warned against putting any part of this plant, or of its garden representatives, into their mouths. The seeds are especially dangerous, and cause vomiting and purging if eaten.
---Medicinal Action and Uses---As in Stavesacre, the part used medicinally is the seed, a tincture of which in like manner acts as a parasiticide and insecticide, being used to destroy lice and nits in the hair. (During the Great War, when the men in the trenches took the trouble to use it, the results were said to be quite successful. - EDITOR.)
The tincture, given in 10-drop doses, gradually increased, is also employed in spasmodic asthma and dropsy.
The expressed juice of the leaves is considered good as an application to bleeding piles, and a conserve made of the flowers was formerly held to be an excellent medicine for children when subject to violent purging.
The juice of the flowers and an infusion of the whole plant was also prescribed against colic.
The expressed juice of the petals with the addition of a little alum makes a good blue ink.
The name Delphinium, from Delphin (a dolphin), was given to this genus because the buds were held to resemble a dolphin. Shakespeare mentions the plant under the name of Lark's Heel.
The name Consolida refers to the plant's power of consolidating wounds.
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Lavender
Lavender is a traditional cottage garden plant. Its gray-green spikes of foliage and purple flowers provide color all year. Since the Middle Ages, the dried flowers have been one of the main ingredients of potpourri. Fresh sprigs are included in herbal bunches known as tussie mussies, which have been used for hundreds of years to mask unpleasant odors and ward off illness.
Description
The plant may grow to a height of 3 feet, but there are dwarf forms for edging which reach only about 10 inches. The stems are thick and woody, and become straggly if left unpruned. The leaves are long, spiky, and very narrow, and branch out near the ground. The tiny tubular flowers are carried on long spikes in thick clusters that surround the stem from the tip to about 4 inches down.
Cultivation
Cuttings from strong new growth can be propagated in summer or autumn or from seeds sown indoors in trays. Once rooted, plant them in a well drained, poor soil. Foliage will yellow in poorly drained soil. The bushes tend to look after themselves and respond to an annual pruning in fall after flowering or in early spring. Bushes tend to straggle as they mature and it is often necessary to cut back severely in fall to generate strong growth.
Culinary Uses
Fresh lavender flowers can be used to flavor syrup for jellies. Mix 6 flowerheads into each pint of apple jelly syrup. Remove the lavender before bottling. It is also used to flavor fruit salad and milk and cream for deserts. Flowers be candied to decorate cakes and puddings. Use lavender instead of rosemary when cooking chicken. Lavender ice-cream is a real treat.
Medicinal Uses
Use an infusion of lavender on insect bites. Dried flowers and seeds are used in herbal sleep pillows and baths for soothing and calming frayed nerves. Lavender oil applied at the temples will relieve a headache. Three flowerheads in a cup of boiling water makes a soothing tea at bedtime.
Other Uses
Bunches of lavender are said to ward off insects. Fresh or dried flowers are used in rinsing water for clothes and hair. Dried flowers and seeds are often used in potpourri and sachets. The stems are used to weave decorative baskets.
To dry the flowers, cut them as soon as they begin to open and hang upside down in bunches in a well-ventilated area.
Easy Lavender Soap 10 tablespoons finely grated castille soap 8 tablespoons boiling water 2 tablespoons crushed dried lavender flowers 4 drops lavender oil Melt the soap in the water in a bowl placed over a saucepan of hot water, stirring frequently, until smooth. Crush the flowers to a powder and take the bowl off the saucepan. Stir the flowers into the soap with oil. Store in a glass or plastic bottle.


Lavenders (N.O. Labiatae)
Uses: Medicinal & Culinary & Fragrance
Parts used: flowers
Lavender is a shrubby plant cultivated extensively for its aromatic flowers in various parts of France, in Italy and in England and even as far north as Norway. It is also now being grown as a perfume plant in Australia.
The oil is used in perfumery, and to a lesser extent in medicine. The smell is found in all parts of the shrub, but the essential oil is only produced from the flowers and flower-stalks.
English Lavender is much more aromatic and has a far greater delicacy French, and the oil will fetch ten times the price.
Lavender was used so extensively by the Romans as a perfume for the bath (which is probably where the plant got its name - from the Latin, lavare, to wash).
All the forms of Lavender are much visited by bees and prove a good source of honey.
The chief constituents of the oil are linalool and its acetic ester, linalyl acetate, which is also the characteristic ingredient of oil of bergamot. It is to the esters that Lavender oil owes its perfume.

Traditionally, Lavender was used for 'all griefes and paines of the head and brain'.

Lavender was once used as a condiment and for flavouring dishes 'to comfort the stomach'. The essential oil, or spirit of Lavender made from it, works well as a restorative and tonic. It is said that Lavender is extremely useful in the treatment of stress related illnesses such as stress headaches and depression. It is a relaxing tonic to soothe and promote sleep. A few drops of the essence of Lavender in a hot footbath has a marked influence in relieving fatigue. Outwardly applied, it relieves toothache, neuralgia, sprains, and rheumatism.

A tea brewed from Lavender tops, made in moderate strength, is excellent to relieve headache from fatigue and exhaustion, giving the same relief as the application of Lavender water to the temples. Care must be taken, however, because Lavender is a narcotic poison and large doses can be dangerous enough to cause death by convulsions. In all cases, only a few drops of Lavender should be used.

Interestingly, insects do not like Oil of Lavender, and it has been used by Veterinarians for the treatment of lice and fleas on animals. A few drops of the Oil of Lavender, placed on cotton-wool and tied in a little bag or in a perforated ball and hung in a room, is said to keep it free from all flies. It has even been stated that Lavender has the power to soothe the 'savage beast' in that it can make the great cats in zoos docile when they catch the scent of Lavender Water.


Lavender
Lavandula angustifolia
Labiatae family Language and mythology The name comes from the Latin verb meaning 'to wash.' Lavender was a favorite ingredient in herbal baths of Greeks and Romans. During the Middle Ages, it was considered an herb of love. Because of its clean, fresh scent and insect-repellent properties, it was a popular strewing herb. It also was an ingredient in smelling salts and was used to disinfect wounds during war time. Description The bushy, branching shrub has mature stems that become dense and woody. The smooth-edged silver-gray leaves are opposite, lanceolate, somewhat hairy, and up to 2 inches long. The small lavender-purple flowers are in whorls of six to ten flowers, forming terminal spikes 6 to 8 inches long. The fruit is comprised of four shiny gray-brown nutlets. Plant type and hardiness Perennial; hardiness zones 5 to 8. Plant type and Height and width Height up to 36 inches; width 24 inches. Light and soil Full sun; light, well-drained soil with a pH of 7.1. Pests and disease None noted. Cultivation Sow seeds in spring in shallow drills or seed trays. Keep soil moist until the seedlings are well established. Cuttings can be taken from the tips of shoots. Place in sand medium and keep moist. Transplant once the root system is well established. Companion planting Thyme and lavender help each other grow. Also, lavender helps vegetables to stay healthy and produce more flavor. Propagation method Seeds, stem cuttings. Bloom time and color June to September; lavender-purple. Harvesting Pick the flower stalks before the last flower on the spike has opened. Harvest on a dry day before the sun is too hot. Hang in bundles upside down in a shady, airy place. Store whole spikes or remove the flowers from the stems. Store in airtight containers. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
The dried flowers scent sachets, potpourris, and decorative pillows. The aromatic oil is used in toilet water, cologne, and perfume. Lavender also is used in bath products and stimulating, cleansing facial steams. It is said to repel mosquitoes. It can flavor vinegars and jellies. Decorative uses include floral arrangements, wreaths, and wands. Lavender is said to have some medicinal qualities. Garden notes Our lavender was attractive planted in groups. About half of the plants that we started from seed in the garden produced flower spikes the first year. The flowers were very fragrant, and the grayish foliage provided a nice contrast against the deeper greens and purple foliage of plants such as purple ruffles basil.
Aromatherapy Lavender essential oil (Lavandula oficinalis)
Essential Oils
Lavender is a scent with a long tradition in perfumes and Aromatherapy. Used by the ancient Romans and extensively in perfume and soaps since the 18th century.
Extraction of the oil
Lavender oil is extracted from the flowering tips of the shrub. Lavender is widely cultivated in southern Europe and Britain. The main source of Lavender is France, the source of our essential lavender oil.
Properties
The oil is widely used in aromatherapy to ease tension, tiredness and feelings of depression. Lavenders gentle yet powerful healing properties allow it to be used for burns and insect bites.
Usage
Blended lavender oil, when used for massage produces a relaxing, calming effect. A few drops of the oil in a hot bath will relieve anxiety and produce a pleasant drowsiness. In a cool bath the oil will refresh and energise. We also produce a range of lavender body lotions and fragrance's to allow you to enjoy the fresh natural floral scent of lavender.

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Lavender
Other names: Lavandula officinalis, Lavandula spica, Lavandula angustifolia,
Culinary uses: Fresh flowers are use to make crystallized flowers for attractive cake decorations.
Other uses: Lavender oil can be used directly on skin, use for mild burns.

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Lavenders
Family: N.O. Labiatae
· ---Habitat---Lavender is a shrubby plant indigenous to the mountainous regions of the countries bordering the western half of the Mediterranean, and cultivated extensively for its aromatic flowers in various parts of France, in Italy and in England and even as far north as Norway. It is also now being grown as a perfume plant in Australia.
The fragrant oil to which the odour of Lavender flowers is due is a valuable article of commerce, much used in perfumery, and to a lesser extent in medicine. The fine aromatic smell is found in all parts of the shrub, but the essential oil is only produced from the flowers and flower-stalks. Besides being grown for the production of this oil, Lavender is widely sold in the fresh state as 'bunched Lavender,' and as 'dried Lavender,' the flowers are used powdered, for sachet making and also for pot-pourri, etc., so that the plant is a considerable source of profit.
Various species of Lavender are used in the preparation of the commercial essential oil, but the largest proportion is obtained from the flowers of Lavandula vera, the narrow-leaved form, which grows abundantly in sunny, stony localities in the Mediterranean countries, but nowhere to such perfection as in England. (The Editor has often come across fields of French Lavender in bloom and the scent has been poor compared with English Lavender grown under the worst conditions. -- EDITOR.) English Lavender is much more aromatic and has a far greater delicacy of odour than the French, and the oil fetches ten times the price. The principal English Lavender plantations are at Carshalton and Wallington in Surrey, Hitchin in Herts, Long Melford in Suffolk, Market Deeping (Lincs) and in Kent, near Canterbury. Mitcham in Surrey used to be the centre of the Lavender-growing industry, but with the extension of London the famous Lavender plantations of Mitcham and surrounding districts have been largely displaced by buildings, and during the War the cultivation of Lavender was still further diminished to give place to food crops, so that in 1920 not more than ten acres under Lavender cultivation could be stated to be found in the whole of Surrey, though some of the oil is still distilled in the neighbourhood, and the finest products continue to be described as 'Mitcham Lavender Oil.'

---Description---ENGLISH LAVENDER (Lavandula vera), the common narrow-leaved variety, grows 1 to 3 feet high (in gardens, occasionally somewhat taller), with a short, but irregular, crooked, much-branched stem, covered with a yellowish-grey bark, which comes off in flakes, and very numerous, erect, straight, broom-like, slender, bluntly-quadrangular branches, finely pubescent, with stellate hairs. The leaves are opposite, sessile, entire, linear, blunt; when young, white with dense stellate hairs on both surfaces; their margins strongly revolute; when full grown, 1 1/2 inch long, green with scattered hairs above, smoothly or finely downy beneath, and the margins only slightly revolute. The flowers are produced in terminating, blunt spikes from the young shoots, on long stems. The spikes are composed of whorls or rings of flowers, each composed of from six to ten flowers, the lower whorls more distant from one another. The flowers themselves are very shortly stalked, three to five together in the axils of rhomboidal, brown, thin, dry bracts. The calyx is tubular and ribbed, with thirteen veins, purple-grey in colour, five-toothed (one tooth being longer than the others) and hairy; shining oil glands amongst the hairs are visible with a lens. The majority of the oil yielded by the flowers is contained in the glands on the calyx. The two-lipped corolla is of a beautiful bluish-violet colour.
French Lavender oil is distilled from two distinct plants, found in the mountain districts of Southem France, both included under the name of L. officinalis by the sixteenth-century botanists, and L. vera by De Candolle. The French botanist Jordan has separated them under the name of L. delphinensis, the Lavender of Dauphine, and L. fragrans. The oils from the two plants are very similar, but the former yields oils with the higher percentage of esters.

---Description---The SPIKE LAVENDER (L. spica, D.C., or latifolia, Vill.) is a coarser, broadleaved variety of the Lavender shrub, also found in the mountain districts of France and Spain, though preferring alluvial ground which has been brought down by water from higher levels. In this country it cannot so easily be cultivated in the open as the common Lavender, to which it has a very close similarity, but from which it can be distinguished by the inflorescence, which is more compressed, by the bracts in the axils of which the flowers are placed being much narrower and by the leaves which are broader and spatula shaped. The flowers yield three times as much of the essential oil - known as Spike oil - as can be got from our narrowleaved plant, but it is of a second-rate quality, less fragrant than that of the true Lavender, its odour resembling a mixture of the oils of Lavender and Rosemary.
Parkinson in his Garden of Pleasure says the L. spica 'is often called the Lesser Lavender or minor, and is called by some, Nardus Italica.' Some believe that this is the Spikenard mentioned in the Bible.
---History---Dr. Fernie, in Herbal Simples, says:
'By the Greeks the name Nardus is given to Lavender, from Naarda, a city of Syria near the Euphrates, and many persons call the plant "Nard." St. Mark mentions this as Spikenard, a thing of great value.... In Pliny's time, blossoms of the Nardus sold for a hundred Roman denarii (or L.3 2s. 6d.) the pound. This Lavender or Nardus was called Asarum by the Romans, because it was not used in garlands or chaplets. It was formerly believed that the asp, a dangerous kind of viper, made Lavender its habitual place of abode, so that the plant had to be approached with great caution.'
L. SPICA and L. FRAGRANS often form hybrids, known as 'Bastard Lavender,' which grow in the mountain districts of France and Spain. Great care is necessary to avoid admixture in the still during distillation of Lavender, as Spike and the hybrids both injure the quality of the essential oil of true Lavender.
'White Lavender,' which is sometimes found in the Alps at extreme altitudes, is considered to be a form of L. delphinensis, the white flowers being a case of albinism. Attempts to propagate this form in this country rarely meet with much success.
---Description---L. Stoechas Another species of LAVENDER, L. Stoechas, known also as French Lavender, forms a pretty little shrub, with narrow leaves and very small, dark violet flowers, terminated with a tuft of brightcoloured leaflets, which makes it very attractive. It is an inhabitant of the coast, but only occurs on sand or other crystalline rocks, and never on limestone. It is very abundant on the islands of Hyères, which the Ancient Romans called the 'Stoechades,' after this plant. This was probably the Lavender so extensively used in classical times by the Romans and the Libyans, as a perfume for the bath (whence probably the plant derived its name - from the Latin, lavare, to wash). It is plentiful in Spain and Portugal and is only used as a rule for strewing the floors of churches and houses on festive occasions, or to make bonfires on St. John's Day, when evil spirits are supposed to be abroad, a custom formerly observed in England with native plants. The odour is more akin to Rosemary than to ordinary Lavender. The flowers of this species were used medicinally in England until about the middle of the eighteenth century, the plant being called by our old authors, 'Sticadore.' It was one of the ingredients of the 'Four Thieves' Vinegar' famous in the Middle Ages. It is not used for distillation, though in France and Spain, the country people, in a simple manner extract an oil, used for dressing wounds, by hanging the flowers downwards in a closed bottle in the sunshine. The Arabs make use of the flowers as an expectorant and antispasmodic.
The Dwarf Lavender is more compact than the other forms and has flowers of a deeper colour. It makes a neat edging in the fruit or kitchen garden, where the larger forms might be in the way, and the flowers, borne abundantly, are useful for cutting.
All the forms of Lavender are much visited by bees and prove a good source of honey.
Lavender was familiar to Shakespeare, but was probably not a common plant in his time, for though it is mentioned by Spencer as 'The Lavender still gray' and by Gerard as growing in his garden, it is not mentioned by Bacon in his list of sweet-smelling plants. It is now found in every garden, but we first hear of it being cultivated in England about 1568. It must soon have become a favourite, however, for among the long familiar gardenplants which the Pilgrim Fathers took with them to their new home in America, we find the names of Lavender, Rosemary and Southernwood, though John Josselyn, in his Herbal, says that 'Lavender Cotton groweth pretty well,' but that 'Lavender is not for the Climate.'
Parkinson has much to say about Lavender:
'Of Sage and of Lavender, both the purple and the rare white (there is a kinde hereof that beareth white flowers and somewhat broader leaves, but it is very rare and seene but in few places with us, because it is more tender and will not so well endure our cold Winters).'
'Lavender,' he says, 'is almost wholly spent with us, for to perfume linnen, apparell, gloves and leather and the dryed flowers to comfort and dry up the moisture of a cold braine.
'This is usually put among other hot herbs, either into bathes, ointment or other things that are used for cold causes. The seed also is much used for worms.'
Lavender is of 'especiall good use for all griefes and paines of the head and brain,' it is now almost solely grown for the extraction of its essential oil, which is largely employed in perfumery.
Of French Lavender he says:
'The whole plant is somewhat sweete, but nothing so much as Lavender. It groweth in the Islands Staechades which are over against Marselles and in Arabia also: we keep it with great care in our Gardens. It flowreth the next yeare after it is sowne, in the end of May, which is a moneth before any Lavender.'
Lavender was one of the old street cries, and white lavender is said to have grown in the garden of Queen Henrietta Maria.
---Cultivation---Lavender is of fairly easy culture in almost any friable, garden soil. Itgrows best on light soil - sand or gravel - in a dry, open and sunny position. Loam over chalk also suits it. It requires good drainage and freedom from damp in winter.
The plant flourishes best on a warm, welldrained loam with a slope to the south or south-west. A loam that is too rich is detrimental to the oil yield, as excessive nourishment tends to the growth of leaf. Protection against summer gales by a copse on the southwest is also of considerable value, as these gales may do great damage to the crop by causing the tall flower-spikes to break away at their junction with the stem. Lavender also is liable to injury by frost and low-lying situations and those prone to become weatherbound in winter are to be avoided.
The founding of a Lavender plantation for the purpose of oil production is an enterprise which requires very careful consideration. The land should first be carefully cleaned of weeds in the autumn; these should be burnt, and the ashes distributed over the ground, together with some ordinary wood ashes if obtainable. The soil should then be prepared by 'trenching in' a quantity of shortstraw and stable refuse, but not much rich dung, and should lie fallow until the following spring, when any weeds remaining should be dealt with as before and the whole ploughed over. Towards late spring, the young plants should be dibbed in in rows running from north to south. Some growers plant out in rows 2 feet apart, leaving a foot between each plant. Another mode of planting favoured is to plant out 18 inches apart each way and when these plants have occupied the ground for one year, each intervening plant and those of every other row are taken out, leaving the land planted 36 inches by 36 inches, the wide spaces being judged to allow the plant full growth for flower-bearing, room for cutting flowers and for keeping the ground quite clear of weeds. The plants removed are utilized for planting up fresh ground, each being divided into about three.
The crop may be grown from seed, sown in April, but is mainly propagated by cuttings and layerings. It may also be propagated by division of roots. Cuttings of the young wood, or small branches, with a root or heel, pulled off the large plants, may be inserted in free, sandy soil, under hand-lights in August and September, and planted out during the following spring. The 'cuttings' are taken by pulling the small branches down with a quick movement, when they become detached with the desired 'heel' at their base. Cuttings root freely in April, also, in the open, protection being given in cold weather. They should be of young growths. A certain amount of watering will be required in dry weather until the cuttings are thoroughly established.
Young plants should as far as possible be kept from flowering during the first year by clipping, so that the strength of the plant is thrown into the lateral shoots to make it bushy and compact. A full picking is usually obtained from the second to the fifth year. After the third year, the bushes are apt to become straggly. They can be pruned in March and care should be taken to always have young plants ready to follow on, to take the place of exhausted, over-straggly bushes. In commercial practice, the bushes are seldom retained after their fifth year. It follows, therefore, that in order to keep up a continuous supply of bushes in their prime, planting and grubbing must, on an established plantation, be done every year. Most growers plant say a fifth portion of the ultimate area of Lavender aimed at in the first instance and this is repeated each year until the fifth year, when the area first planted is grubbed immediately after flowering, the old plants burnt, the ashes put upon the ground, and the land ploughed and manured and left fallow until the following spring, when re-stocking can commence.
At Mitcham, Lavender was grown for even six years in succession by judiciously removing worn plants and inserting young ones. Severe frost will often kill rows of plants and their place must be renewed.
During the last few years, plants have been subject to Lavender disease, caused by the fungus, Phoma lavandulae; this causes a heavy loss, as the disease spreads rapidly. It can be eradicated, however, by eliminating and burning the infested plants. English Lavender is more robust in habit than the French plant.
A parasitic plant, Cuscuta epithymum, one of the Dodders, will attack and destroy the fine Lavenders, delphinensis and fragrans, but does not affect the less valuable 'Bastard' Lavender, which eventually survives by itself.
Insect pests are principally small caterpillars and similar animals, which feed upon the leaves of the plant.
---Harvesting---The bulk of the flowers are used for the distillation of the volatile oil, which is commonly distilled from the flowerstalks and flowers together, the spikes being cut with a small hook about 6 to 9 inches below the flowers, at the end of July or August, according to season. It will be necessary to provide a small distilling plant on the grower's premises, unless arrangements can be made for the distillation of the crop at a local distillery.
Cutting for distilling takes place generally about a week later than for market; the blooms must all be fully developed, because the oil at this time contains the maximum amount of esters.
Harvesting should be carried out rapidly - the cutting managed in a week if possible - so long as the weather is dry and there is no wind, the morning and evening of a fine day being particularly favourable to the flower gathering, on account of the fact that a certain amount of the ester portion of the oil is dissipated by a hot sun, as is easily seen by the fact that the Lavender plantations, and all fields of aromatic plants, are most highly perfumed about mid-day. Further, if there is any wind, the mid-day is the time when it will be hottest and most saturated with moisture, thus easily taking up the more volatile and more soluble particles of the essential oil. Very cold weather prevents the development of esters and rain is fatal for harvesting. If rain or fog appears, cutting should cease and not be resumed till the sun shines again. The cut Lavender should be laid on clean dry mats and covered from sun scorch immediately. There must be no moisture in the stook, neither must it be dried up by wind or sun. The mats will be rolled up in the cool of the evening before the dew is falling and carted to the still. For some purposes, the stalks are shortened to about 6 inches before stilling, but, generally, the whole of the contents of the mat are placed carefully in the still right away.
If more flowers are cut than can be dealt with quickly in the still, the flowers should be stored in a closed shed so as to prevent them drying and losing a portion of the essential oil. Every effort should be taken to prevent the slightest fermentation of the flowers before distillation. Fermentation means a smaller yield and a poorer quality of oil.
In making the most refined Lavender oil, the blossoms are carefully stripped off the stalk previous to distillation and distilled alone, but this is necessarily a more expensive way of proceeding. The oil in the stalks has a much coarser odour. The British Pharmacopoeia directs that Lavender oil for medicinal use should be thus distilled from the flowers after they have been separated from their stalks, and the oil distilled in Britain is alone official, as it is very superior to foreign oil of Lavender.
---Distillation---The stills usually employed by growers are of simple construction, any fault in the distillate being subsequently rectified by fractional distillation. The stills are constructed of copper, and generally built to take a charge of about 5 cwt. of flowers at a time. It is important to avoid burning, and the practice is to provide the stills with two chambers, with a perforated false bottom between, the lower chamber being filled with water which should be as soft as possible. Distillation is conducted by boiling the water beneath the charge with steam brought from a boiler to a coil, the top of which must be at least 1 foot beneath the bottom of the charge chamber. The oilflow from the condenser must be watched for, and complete distillation of the charge usually takes about six hours from commencement of the flow.
The yield of the oil is apt to vary considerably from season to season, as the age of the bushes and the weather will affect both the quantity and quality of the product. The amount of sunlight in the weeks before distillation has a great influence: the best oil is obtained after a hot, droughty season, heavy rains detract from the yield.
An acre of Lavender in its prime would in a favourable year yield from 15 to 20 lb. of oil, but taking the whole of the area planted as described above, an average yield of 12 lb. to the area would be a fair estimate.
The distillate should be left for several months to become quite clear and transparent before it is offered for sale.
At Hitchin, it has been calculated that 60 lb. of good flowers will yield on the average 16 fluid ounces of oil.
Growers not doing their own distilling, but preparing the flowers dry for market, should spread the stalks out in the open, on trays or sieves, in a cool, shady position, out of the sun, so that they may dry slowly. The trays should be raised a few feet from the ground, to ensure a warm current of air, and the stems must not be allowed to touch, or the flowers will be spoilt by the moist heat engendered. They must be taken indoors before there is any risk of them getting damp either by dew or showers. When dry, they should be stored in a dry place and made up into bundles. The flowers may also be stripped from the stalks and dried by a moderate heat. They have a greyish-blue colour when dried.
---Constituents---The principal constituent of Lavender is the volatile oil, of which the dried flowers contain from 1.5 to 3 per cent fresh flowers yielding about 0.5 per cent. It is pale yellow, yellowish-green or nearly colourless, with the fragrant odour of the flowers and a pungent, bitter taste. The chief constituents of the oil are linalool and its acetic ester, linalyl acetate, which is also the characteristic ingredient of oil of bergamot and is present in English oil of Lavender to the extent of 7 to 10 per cent. Other constituents of the oil are cineol (in English oil, only a trace in French oils), pinene, limonene, geraniol, borneol and some tannin. Lavender oil is soluble in all proportions of alcohol.
It is principally to the esters that Lavender oil owes its delicate perfume. In the oil there are two esters which practically control the odour, of these the principal is linalyl acetate, the second is linalyl butyrate, and Lavender oil nowadays is very largely valued by chemical analysis, involving a determination of the esters. Many things influence the ester value of Lavender oil. In the first place, the preponderance of one or other of the varieties of Lavender used for distillation makes an appreciable difference; in cultivated material, the use of artificial manures not only increases the ester value of the oil, but also increases the yield. The gathering of the flowers when fully expanded and their rapid transport to the stills has considerable influence and the rapid distillation by steam shows a very marked advantage over water distillation. The proportion of esters in Lavender also depends on the period of development of the flower. In June, the estersare found disseminated throughout all the green parts of the plant. From this time onwards, as the plants develop, the esters commence to concentrate in the flowering spikes: the accumulation of oil in these spikes can be distinctly seen by the naked eye in brilliant sunshine, the tiny oil globules shining like little diamonds. The delicacy is completed by the concentration of the esters during the following month, in an ordinary year, the maximum odour is developed by the end of July. About the middle of August, the perfume commences to deteriorate. Oil distilled from the earliest flowers is pale and contains a higher proportion of the more valuable esters, oil distilled from the later flowers has a preponderance of the less valuable esters and is darker in colour. It is evident from these facts that the correct time of gathering is directly flowering is at the full, and English Lavender is always entirely harvested in under a week, and the flowers are distilled on the spot.
---Medicinal Action and Uses---Lavender was used in earlier days as a condiment and for flavouring dishes 'to comfort the stomach.' Gerard speaks of Conserves of Lavender being served at table.
It has aromatic, carminative and nervine properties. Though largely used in perfumery, it is now not much employed internally, except as a flavouring agent, occurring occasionally in pharmacy to cover disagreeable odours in ointments and other compounds.
Red Lavender lozenges are employed both as a mild stimulant and for their pleasant taste.
The essential oil, or a spirit of Lavender made from it, proves admirably restorative and tonic against faintness, palpitations of a nervous sort, weak giddiness, spasms and colic. It is agreeable to the taste and smell, provokes appetite, raises the spirits and dispels flatulence. The dose is from 1 to 4 drops on sugar or in a spoonful or two of milk.
A few drops of the essence of Lavender in a hot footbath has a marked influence in relieving fatigue. Outwardly applied, it relieves toothache, neuralgia, sprains, and rheumatism. In hysteria, palsy and similar disorders of debility and lack of nerve power, Lavender will act as a powerful stimulant.
'It profiteth them much,' says Gerard, 'that have the palsy if they be washed with the distilled water from the Lavender flowers, or are annointed with the oil made from the flowers and olive oil in such manner as oil of roses is used.'
Culpepper says that:
'a decoction made with the flowers of Lavender, Horehound, Fennel and Asparagus root, and a little Cinnamon, is very profitably used to help the falling-sickness (epilepsy) and the giddiness or turning of the brain.'
Salmon in his Herbal (1710) says that:
'it is good also against the bitings of serpents, mad-dogs and other venomous creature, being given inwardly and applied poultice-wise to the parts wounded. The spirituous tincture of the dried leaves or seeds, if prudently given, cures hysterick fits though vehement and of long standing.'
In some cases of mental depression and delusions, oil of Lavender proves of real service, and a few drops rubbed on the temple will cure nervous headache.
Compound Tincture of Lavender, sold under the name of Lavender drops, besides being a useful colouring and flavouring for mixtures, is still largely used for faintness. This tincture of red Lavender is a popular medicinal cordial, and is composed of the oils of Lavender and Rosmary, with cinnamon bark, nutmeg and red sandle wood, macerated in spirit of wine for seven days. A teaspoonful may be taken as a dose in a little water after an indigestible meal, repeating after half an hour if needed.
It has been officially recognized in the successive British Pharmacopceia for over 200 years. In the eighteenth century, this preparation was known as 'palsy drops' and as 'red hartshorn.' The formula which first appeared in the London Pharmacopceia at the end of the seventeenth century was a complicated one. It contained nearly thirty ingredients, and was prepared by distilling the fresh flowers of lavender, sage, rosemary, betony, cowslips, lily of the valley, etc., with French brandy; in the distillate such spices as cinnamon, nutmeg, mace, cardamoms were digested for twenty-four hours, and then musk, ambergris, saffron, red roses and red sanders-wood were tied in a bag and suspended in the spirit to perfume and colour it. The popularity of this remedy for two hundred and fifty years may be understood by referring to the statements made concerning its virtues when it was first made official. It was said to be useful:
'against the Falling-sickness, and all cold Distempers of the Head, Womb, Stomach and Nerves; against the Apoplexy, Palsy, Convulsions, Megrim, Vertigo, Loss of Memory, Dimness of Sight, Melancholy, Swooning Fits and Barrenness in Women. It was given in canary, or the Syrup of the Juice of Black-cherries, or in Florence wine. Country people may take it in milk or fair water sweetened with sugar.... It is an excellent but costly medicine.'
In the London Pharmacopceia of 1746 a very drastic change was made in the recipe and practically no change has been made since that time.
A tea brewed from Lavender tops, made in moderate strength, is excellent to relieve headache from fatigue and exhaustion, giving the same relief as the application of Lavender water to the temples. An infusion taken too freely, will, however, cause griping and colic, and Lavender oil in too large doses is a narcotic poison and causes death by convulsions.
'The chymical oil drawn from Lavender,' to quote Culpepper, 'usually called Oil of Spike, is of so fierce and piercing a quality, that it is cautiously to be used, some few drops being sufficient to be given with other things, either for inward or outward griefs.'
Lavender oil is found of service when rubbed externally for stimulating paralysed limbs. Mixed with 3/4 spirit of turpentine or spirit of wine it made the famous Oleum Spicae, formerly much celebrated for curing old sprains and stiff joints. Fomentations with Lavender in bags, applied hot, will speedily relieve local pains.
A distilled water made from Lavender has been used as a gargle and for hoarseness and loss of voice.
Its use in the swabbing of wounds obtained further proof during the War, and the French Academy of Medicine is giving attention to the oil for this and other antiseptic surgical purposes. The oil is successfully used in the treatment of sores, varicose ulcers, burns and scalds. In France, it is a regular thing for most households to keep a bottle of Essence of Lavender as a domestic remedy against bruises, bites and trivial aches and pains, both external and internal.
Lavender oil is also used in veterinary practice, being very efficacious in killing lice and other parasites on animals. Its germicidal properties are very pronounced. In the south-east of France it is considered a useful vermifuge.
The oil is used in the embalming of corpses to a steadily increasing extent.
---Preparations and Dosages---Fluid extract, 1/2 to 1 drachm. Compound Tincture, B.P., and U.S.P., 1/2 to 1 drachm. Oil, 1 to 3 drops. Spirit, B.P. and U.S.P., 5 to 30 drops.
Adulteration of Lavender Oil. French oils containing less than 30 per cent of esters are very often mixed with Spike or Bastard Lavender oils. Formerly adulteration used to be with oil of Turpentine, often mixed with coco-nut oil, but this has given place to various artificial esters prepared chemically, which are practically odourless and only added to make the oil appear to have a higher ester percentage than it really has. Recently, crude mixtures of Lavender oil with Petitgrain oil have been noticed on the market.
Spanish Lavender Oil, distilled in Spain and sold largely to England as Lavender oil, is not a genuine Lavender oil at all, but an oil practically free from esters, having the general character of Spike Lavender oil. The production of this oil now reaches about 40,000 kilos per annum.
Spike Lavender Oil is of a penetrating, camphoraceous odour and is never worth more than about one-fifth of the value of genuine Lavender oil. The oil is used in veterinary practice in considerable quantities, as a prophylactic in cases of incipient paralysis. It is also employed (together with that from L. Stoechas) in the manufacture of certain types of fine varnishes and lacquers, with oil of turpentine, and used by painters on porcelain. It is used to a very great extent in cheap perfumery and for scenting soaps, especially in England and the United States. The annual production of Spike Lavender oil in France is about 25,000 kilos.
This oil of Latifolia or Spica is said to admirably promote the growth of the hair when weakly or falling off. A decoction - Spike Water - can be made from the plant.
Dried Lavender flowers are still greatly used to perfume linen, their powerful, aromatic odour acting also as a preventative to the attacks of moths and other insects. In America, they find very considerable employment for disinfecting hotrooms and keeping away flies and mosquitoes, who do not like the scent. Oil of Lavender, on cotton-wool, tied in a little bag or in a perforated ball hung in the room, is said to keep it free from all flies.
Not only are insects averse to the smell of Lavender, so that oil of Lavender rubbed on the skin will prevent midge and mosquito bites, but it is said on good authority that the lions and tigers in our Zoological Gardens are powerfully affected by the scent of Lavender Water, and will become docile under its influence.
The flowers and leaves were formerly employed as a sternutatory and probably stillenter into the composition of some snuffs.
In the East, especially in Turkey and Egypt, they are used, as of old, for perfuming the bath.
The 'straw,' completely freed from the flowers, is sold and used as litter and also for making ointment. If burnt, for deodorizing purposes, the stalks diffuse a powerful, but agreeable odour.
Lavender Water can easily be prepared at home. Into a quart bottle are put 1 OZ. essential oil of Lavender, one drop of Musk and 1 1/2 pint spirits of wine. These three ingredients are well mixed together by shaking. The mixture is left to settle, shaken again in a few days, then poured into little perfume bottles fitted with air-tight stoppers. This is another recipe from an old family book:
'Put into a bottle half a pint of spirit of wine and two drachms of oil of lavender. Mix it with rose-water, five ounces, orange-flower water, two ounces, also two drachms of musk and six ounces of distilled water.'
This is stated to be 'a pleasant and efficacious cordial and very useful in languor and weakness of the nerves, lowness of spirits, faintings, etc.'
Another recipe is to mix 2 oz. of refined essence of Lavender with 3/4 pint of good brandy. This Lavender Water is so strong that it must be diluted with water before it is used.
Lavender Vinegar. A refreshing toilet preparation is made by mixing 6 parts of Rosewater, 1 part of spirits of Lavender and 2 parts of Orleans vinegar.
It can also be prepared from freshly gathered flower-tops. These are dried, placed in a stoppered bottle and steeped for a week in Orleans vinegar. Every day the bottle must be shaken, and at the end of the week the liquid is drained off and filtered through white blotting paper.
Another delicious and aromatic toilet vinegar is made as follows: Dry a good quantity of rose leaves, lavender flowers and jasmine flowers. Weigh them, and to every 4 oz. of rose leaves allow 1 OZ. each of lavender and jasmine. Mix them well together, pour over them 2 pints of white vinegar, and shake well, then add 1/2 pint of rose-water and shake again. Stand aside for ten days, then strain and bottle.

Lavender Cotton
Botanical: Santolina Chamaecyparissus (LINN.)
Family: N.O. Compositae
---Synonym---Santolina.
---Part Used---Herb.
Lavender Cotton (also sometimes called French Lavender, like L. Stoechas) is botanically known as Santolina Chamaecyparissus. It is not a true Lavender at all, buthas yellow, clustered buttons of composite flowers and finely-cut, grey, rather disagreeably-scented leaves, whose odour somewhat resembles Chamomile. It is used as a vermifuge for children. This plant was once also esteemed for its stimulant properties, and the twigs have been used for placing amongst linen, etc., to keep away moths. All the species of Santolina have a strong resemblance to one another, except S. fragrantissima, which differs in having the flowerheads in flat inflorescences termed corymbs, the flowers all being at the same level, instead of singly at the apex of the twigs.
The Arabs are said to use the juice of this plant for bathing the eyes. Culpepper tells us that Lavender Cotton 'resists poison, putrefaction and heals the biting of venomous beasts.' It is now chiefly used as an edging to borders, spreading like a silvery carpet close to the ground.
A perfume oil is also extracted from it.

Lemon Balm
Lemon Balm (Melissa officinalis)
Lemon balm is an attractive herb with yellow or variegated leaves smelling strongly of lemons. Is is a great addition to any garden since it is very attractive to bees. A tea made from the leaves is said to relieve tiredness, sooth headaches, and calm nerves.
Description
This vigorous plant will readily spread throughout the border. It reaches a height of 3 feet with a spread of 2 feet. The oval, almost heart-shaped leaves have slightly serrated edges and a pronounced network of veins; they can be up to 2½ inches across. The flowers, which bloom from mid- to late summer are small, white, and insignificant.
Cultivation
Seeds are slow to germinate and are so fine that they hardly need covering at all. An alternative method of propagation is to take cuttings in late spring and root them in water. Plant in warm, moist soil in a sunny location. Good sun and moisture are necessary for the production of essential oil and good fragrance. Cut back to soil level in the fall to encourage strong growth. The plant will not tolerate high humidity. Lemon Balm performs well in containers.
Culinary Uses
Use fresh leaves in salads and as a garnish for fish and other dishes. When candied, the leaves make attractive cake decorations. Chopped leaves can be added to fish and chicken dishes and sprinkled over fresh vegetables. Add the leaves to cooked dishes in the last few minutes. They can also be added to summer drinks and fruit salads, and make a good substitute for lemon peel in recipes.
Medicinal Use
Lemon balm is traditionally used to restore nerves. It helps relieve anxiety attacks, palpitations with nausea, mild insomnia and phobias. It combines well with peppermint to stimulate circulation, and can also be used for colds and flu.
Other Uses
An infusion of leaves makes a refreshing skin toner and can be used in rinse water for clothes. A stronger infusion makes a good rinse for oily hair. Use as a facial steam for dry skin. Dried leaves add a lemony scent to Potpourris.

Lemon balm
Melissa officinalis
Labiatae family Language and mythology The Roman scholar Pliny and the Greek physician Dioscorides both used lemon balm as a medicinal herb. In the 1600s, it was called 'hearts delight' by the Swiss physician Paracelsus. The American colonists used lemon balm, and it was noted in recipes from old Williamsburg. Also, Thomas Jefferson grew it in his garden at Monticello. Description This upright plant has hairy, square, branched stems. The somewhat hairy, lemon-scented leaves are opposite, ovate, toothed, and 1 to 3 inches long. The white, pale yellow, or rose flowers are about 1/2 inch long and two-lipped on axillary clusters. The fruit is a smooth nutlet. Plant type and hardiness Perennial; hardiness zones 4 to 5. Height and width Height 24 to 36 inches; width 24 inches. Light and soil Full sun, preferably with midday shade; moist, rich, well-drained soil with a pH of 7. Pests and disease Powdery mildew. Cultivation Start lemon balm from seeds, but do not cover the seeds with soil. Make sure the planting medium does not dry out while the seeds are germinating. Plants may be scrawny the first year. Companion planting No information available. Propagation method Seeds or division in spring and cuttings in spring or summer. Bloom time and color July to September; white, pale yellow, or rose. Harvesting Harvest before the plant flowers. Cut the entire plant about 2 inches above ground. Dry quickly or the leaves will turn black. Place on a wire rack to dry. Store in an airtight container. Herbal uses Aromatic, cosmetic, culinary, and medicinal.
The dried leaves scent potpourris. Lemon balm is used in a facial steam to clean the skin. It also is used in teas, beers, and wine and with fish, mushrooms, and soft cheeses. Fresh leaves are used in salads, marinades for vegetables, chicken salad, and poultry stuffings. It can be grown in containers. Lemon balm is said to have some medicinal qualities. Garden notes The flowers of this wide-spreading, bushy plant attract bees to the garden.
Lemon Balm
Other names: Melissa officinalis, Balm mint, bee balm, blue balm, cure-all, dropsy pant, garden balm, melissa, sweet balm
Parts Used:
Culinary uses: The lemon-scented leaves of lemon balm impart a lemon-mint flavor to soups, stews, custards, puddings, and cookies.
It can also be used in salad dressings and iced tea and fruit drinks. Crystallize fresh leaves to add to cakes and cold desserts.
Other uses: It is especially mild, and has often been used to treat colic in young children.
It also makes a flavorful and mildly sedative tea used for many children's ailmentsto aid and in opening the pores to reduce fevers produced by Flu or chest colds, as well as to settle the stomach of adults.
Balm has been used from time immemorial as a wound dressing, for it is rich in ozone and therefore strongly antiputrescent

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Lemon Grass
Lemon Grass
Other names: Cymbopogon citratus
Culinary uses: Used as a tea, has a lemony taste
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Lobelia
Lobelia
Other names: Lobelia inflata
Parts Used: The herb, after the seed capsule has opened.
Uses: Lobelia is used externally as a local hot application for swellings, sprains, and bruises. Internally, it is used for inflammatory disorders as tonsillitis and diphtheria. More specifically is used now for allergies, asthmatic and bronchial disorders, bronchial spasms, childhood diseases, convulsions, croup, headaches and spasms. In small doses, can be used to loosen hardened mucus.
Lobelia relaxes the body so that it can heal. It also helps other herbs to work together, acting as a catalyst to expedite their healing properties. It helps the body resist the spread of infection. Aids in strengthening the nervous system. help remove obstructions from any part of the body, has no known harmful side effects. Can helps remove congestion within the body: especially the blood vessels
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Lobelia
Botanical: Lobelia inflata (LINN.)
Family: N.O. Lobeliaceae
Other Species
· Steadman Shorter's Medical Dictionary, 1942, Poisons & Antidotes: Lobela · ---Synonyms---Rapuntium inflatum. Indian-Tobacco. Pukeweed. Asthma Weed. Gagroot. Vomitwort. Bladderpod. Eyebright.
---Parts Used---The dried flowering herb, and seeds.
---Habitat---Dry places in the northern United States, Canada and Kamchatka. Grown in English gardens.

---Description---The herb is named after the botanist Matthias de Lobel, a native of Lille, who died in London in 1616. It is an erect annual or biennial herb, 1 to 2 feet high; lower leaves and also flower are stalked, the latter being pale violet-blue in colour, tinted pale yellow within. Commercially, it is usually prepared in compressed, oblong packages, by the Shakers of New Lebanon for importation into England. The colour is a yellowish green, the odour irritating, the taste, after chewing, very like that of tobacco, burning and acrid, causing a flow of saliva. The powder has a greenish colour, but that of the seeds is brown, and stains paper with grease.
Several species are cultivated in English gardens for the splendour of their flowers, in every shade of scarlet, purple, and blue. Lobelia Dortmanna and L. Urens are British. The fixed oil, with constituents rather like that of linseed oil, possesses the drying qualities common to the fixed oils together with all the medicinal properties of the seed.
The plant was known to the Penobscot Indians and was widely used in New England long before the time of Samuel Thomson, who is credited with its discovery. It was brought into general professional use by Cutler of Massachusetts.
---Constituents---The activity of Lobelia is dependent upon a liquid alkaloid first isolated by Proctor in 1838 and named Lobeline. Pereira found a peculiar acid which he named Lobelic acid. Also, gum, resin, chlorophyl, fixed oil, lignin, salts of lime and potassium, with ferric oxide. Lobelacrine, formerly considered to be the acrid principle, is probably lobelate of lobeline. The seeds contain a much higher percentage of lobeline than the rest of the plant.
---Medicinal Action and Uses---Expectorant, diaphoretic, anti-asthmatic. It should not be employed as an emetic. (Herbalists, who use lobelia far more than the ordinary practitioners, nearly always prescribe it in doses large enough to prove emetic, and regard it as of greater value thus used. - EDITOR.) Some authorities attach great value to it as an expectorant in bronchitis, others as a valuable counterirritant when combined with other ingredients in ointment form. It is sometimes given in convulsive and inflammatory disorders such as epilepsy, tetanus, diphtheria and tonsilitis. There is also difference of opinion with regard to its narcotic properties. Where relaxation of the system is required, as, for instance, to subdue spasm, Lobelia is invaluable. Relaxation can be counteracted by the stimulating and tonic infusion of capsicum. It may be used as an enema.
Externally, an infusion has been found useful in ophthalmia, and the tincture can be used as a local application for sprains, bruises, or skin diseases, alone, or in powder combined with an equal part of slippery elm bark and weak lye-water in a poultice. The oil of Lobelia is valuable in tetanus. One drop of oil triturated with one scruple of sugar, and divided into from 6 to 12 doses, is useful as an expectorant, nauseant, sedative, and diaphoretic, when given every one or two hours.
---Preparations and Dosages---Powdered bark, 5 to 60 grains. Fluid extract, 10 to 20 drops. Acid tincture, 1 to 4 drachms. Tincture, U.S.P., 1 to 4 drachms. Etherial tincture, B.P., 5 to 15 drops. Syrup, 1 to 4 drachms. Solid extract, 2 to 4 grains. Oil of seed, 1 drop rubbed up with 20 grains of ginger and divided into 6 to 12 doses. Lobelin, 1/4 to 3 grains.
Acetum Lobellae (Vinegar of Lobelia). Lobelia seed powder, 4 OZ. Diluted acetic acid, 2 pints. Macerate in a close glass vessel for seven days, then express the liquor, filter, and add to the filtered product alcohol, or concentrated acetic acid, 1 fluid ounce. The whole should measure 2 pints. This medicated vinegar may also be prepared by percolation. It is an emetic, nauseant, and expectorant, and a valuable relaxant in spasmodic affections. A good application in such skin diseases as salt-rheum, erysipelas, poisoning by rhus, etc. As an expectorant, 5 to 30 drops every half-hour in elm or flaxseed infusion. One part of Vinegar of Lobelia to 1 part of syrup forms a pleasant preparation for children.
---Poisonous, if any, with Antidotes---In excessive doses the effects are those of apowerful acro-narcotic poison, producing great depression, nausea, cold-sweats, and possibly death. (Herbalists also deny that it has poisonous properties and that it has ever caused death. - EDITOR.) Poisonous symptoms may occur from absorption of it through the epidermis.
---Other Species---
L. Dortmanna. This is indigenous toGreat Britain, and is rather similar in action to L. inflata. A tincture of the fresh plant cures headaches and noises in the ears.
L. Erinus. A tincture of the plant has been used in cancer and has produced absolute freedom from pain; is also used as a remedy in syphilis.
LOBELIA, BLUE (L. Syphilitica) and LOBELIA RED (L. Cardinalia). Both used in homeopathy. The first is diaphoretic, emetic and cathartic and has been used in dropsy, diarrhoea, syphilis and dysentery, the root being the part used. The Red Lobelia is said to be anthelmintic, nervine and antispasmodic.
L. Kalmit. Said to be used by the Indians in the cure of syphilis.
L. purpurascens. A tincture of the whole plant is used in paralysis of the lungs and tongue
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Loveage
Lovage
Levisticum officinale
Umbelliferae family Language and mythology Originally from the Mediterranean area, lovage grew near the mountains of Greece and in the south of France. It was formerly used in medicine and cooking. Centuries ago lovage became established in Britain and was among the most cultivated medicinal herbs. It was grown for its roots, stems, leaves, and seeds. Today lovage is one of the lesser known herbs. Description The short, thick rootstock produces a round, hollow, ribbed stem that is branched near the top. The glossy, dark green leaves are opposite, compound, and decrease in size towards the top. The leaflets are ovate, toothed, and have a celerylike fragrance. The small, pale yellow flowers are arranged in compound umbels which are 1 1/2 to 4 inches across. The fruit is a 1/2-inch seed. Plant type and hardiness Perennial; hardiness zone 3. Height and width Height 36 to 72 inches; width 36 inches. Light and soil Full sun to partial shade; moist, fertile, well-drained soil with a pH of 6.5. Pests and disease Leaf miners. Cultivation Sow seeds in flats or outside in a shady location. When the seedlings are about 3 inches high, transplant or thin to 24 to 36 inches apart. Keep well watered in dry weather. Companion planting Lovage helps to promote vigorous growth in potatoes or other root vegetables. Plant in small patches or as a border. Propagation method Seeds or division. Bloom time and color June to August; white. Harvesting Harvest seeds just before they start to fall off the stem. Snip off the flower heads, then sift out the husks and stalks. Store in airtight containers. Stems can be cut anytime during the growing season. For candying, the flavor is best just after flowering. To store roots, dig them up, wash, and keep in an airy place. Herbal uses Culinary, decorative, and medicinal.
The leaves, stems, or seeds impart a celerylike flavor to herbal vinegars. Fresh leaves and stems can be used in salads, and fresh or dried leaves can be added to soups. Whole or ground seeds flavor pickling brines, cheese spreads, dressings, sauces, and breads. Lovage has ornamental uses because of its attractive flowers. It is said to have some medicinal qualities. Garden notes None available.

Lovage
Other names: Levisticum officinale, lavose, sea parsley
Parts Used:
Culinary ses: The fresh leaves and stalks of lovage can be used as a celery substitute in many salads.
Lovage tastes like celery with an anise flavor.
Use the stalks and leaves when making a truly delicious potato salad.
In soups and stews it gives added zest.
Lovage seeds may be used for breads, herb butters, chicken salads, meat loaf, and candy.
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Lovage
Botanical: Levisticum officinale (KOCH.)
Family: N.O. Umbelliferae
· · ---Synonyms---Ligusticum Levisticum (Linn.). Old English Lovage. Italian Lovage. Cornish Lovage.
---Parts Used---Root, leaves, seeds, young stems.
---Habitat---It is not considered to be indigenous to Great Britain, and when occasionally found growing apparently wild, it is probably a garden escape. It is a native of the Mediterranean region, growing wild in the mountainous districts of the south of France, in northern Greece and in the Balkans.
The Garden Lovage is one of the old English herbs that was formerly very generally cultivated, and is still occasionally cultivated as a sweet herb, and for the use in herbal medicine of its root, and to a less degree, the leaves and seeds.
It is a true perennial and hence is very easy to keep in garden cultivation; it can be propagated by offsets like Rhubarb, and it is very hardy. Its old-time repute has suffered by the substitution of the medicinally more powerful Milfoil and Tansy, just as was the case when 'Elecampane' superseded Angelica in medical use. The public-house cordial named 'Lovage,' formerly much in vogue, however, owed such virtue as it may have possessed to Tansy. Freshly-gathered leafstalks of Lovage (for flavouring purposes) should be employed in long split lengths.
---Description---This stout, umbelliferous plant has been thought to resemble to some degree our Garden Angelica, and it does very closely resemble the Spanish Angelica heterocarpa in foliage and perennial habit of growth. It has a thick and fleshy root, 5 or 6 inches long, shaped like a carrot, of a greyish-brown colour on the outside and whitish within. It has a strong aromatic smell and taste. The thick, erect hollow and channelled stems grow 3 or 4 feet or even more in height. The large, dark green radical leaves, on erect stalks, are divided into narrow wedge-like segments, and are not unlike those of a coarse-growing celery; their surface is shining, and when bruised they give out an aromatic odour, somewhat reminiscent both of Angelica and Celery. The stems divide towards the top to form opposite whorled branches, which in June and July bear umbels of yellow flowers, similar to those of Fennel or Parsnip, followed by small, extremely aromatic fruits, yellowish-brown in colour, elliptical in shape and curved, with three prominent winged ribs. The odour of the whole plant is very strong. Its taste is warm and aromatic, and it abounds with a yellowish, gummy, resinous juice.
It is sometimes grown in gardens for its ornamental foliage, as well as for its pleasant odour, but it is not a striking enough plant to have claimed the attention of poets and painters, and no myths or legends are connected with it. The name of the genus, Ligusticum, is said to be derived from Liguria, where this species abounds.
---Cultivation---Lovage is of easy culture. Propagation is by division of roots or by seeds. Rich moist, but well-drained soil is required and a sunny situation. In late summer, when the seed ripens, it should be sown and the seedlings transplanted, either in the autumn or as early in spring as possible, to their permanent quarters, setting 12 inches apart each way. The seeds may also be sown in spring, but it is preferable to sow when just ripe. Root division is performed in early spring.
The plants should last for several years, if the ground be kept well cultivated, and where the seeds are permitted to scatter the plants will come up without care.
---Parts Used---The root, leaves and seeds for medicinal purposes.
The young stems, treated like Angelica, for flavouring and confectionery.
---Constituents---Lovage contains a volatile oil, angelic acid, a bitter extractive, resins, etc. The colouring principle has been isolated by M. Niklis, who gives it the name of Ligulin, and suggests an important application of it that may be made in testing drinking water. If a drop of its alcoholic or aqueous solution is allowed to fall into distilled water, it imparts to the liquid its own fine crimson-red colour, which undergoes no change; but if limestone water be substituted, the red colour disappears in a few seconds and is followed by a beautiful blue, due to the alkalinity of the latter.
---Medicinal Action and Uses---Formerly Lovage was used for a variety of culinary purposes, but now its use is restricted almost wholly to confectionery, the young stems being treated like those of Angelica, to which, however, it is inferior, as its stems are not so stout nor so succulent.
The leafstalks and stem bases were formerly blanched like celery, but as a vegetable it has fallen into disuse.
A herbal tea is made of the leaves, when previously dried, the decoction having a very agreeable odour.
Lovage was much used as a drug plant in the fourteenth century, its medicinal reputation probably being greatly founded on its pleasing aromatic odour. It was never an official remedy, nor were any extravagant claims made, as with Angelica, for its efficacy in numberless complaints.
The roots and fruit are aromatic and stimulant, and have diuretic and carminative action. In herbal medicine they are used in disorders of the stomach and feverish attacks, especially for cases of colic and flatulence in children, its qualities being similar to those of Angelica in expelling flatulence, exciting perspiration and opening obstructions. The leaves eaten as salad, or infused dry as a tea, used to be accounted a good emmenagogue.
An infusion of the root was recommended by old writers for gravel, jaundice and urinary troubles, and the cordial, sudorific nature of the roots and seeds caused their use to be extolled in 'pestilential disorders.' In the opinion of Culpepper, the working of the seeds was more powerful than that of the root; he tells us that an infusion 'being dropped into the eyes taketh away their redness or dimness.... It is highly recommended to drink the decoction of the herb for agues.... The distilled water is good for quinsy if the mouth and throat be gargled and washed therewith.... The decoction drunk three or four times a day is effectual in pleurisy.... The leaves bruised and fried with a little hog's lard and laid hot to any blotch or boil will quickly break it.'
Several species of this umbelliferous genus are employed as domestic medicines. The root of LIGUSTICUM SINENSE, under the name of KAO-PÂU, is largely used by the Chinese, and in the north-western United States the large, aromatic roots of LIGUSTICUM FILICINUM (OSHA COLORADO COUGH-ROOT) are used to a considerable extent as stimulating expectorants.
The old-fashioned cordial, 'Lovage,' now not much in vogue, though still occasionally to be found in public-houses, is brewed not only from the Garden Lovage, Ligusticum levisticum, but mainly from a species of Milfoil or Yarrow, Achillea ligustica, and from Tansy, Tanacetum vulgare, and probably owes its merit more to these herbs than to Lovage itself. From its use in this cordial, Milfoil has often been mistakenly called Lovage, though it is in no way related to the Umbellifer family.
Several other plants have been termed Lovage besides the true Lovage, and this has frequently caused confusion. Thus we have the SCOTCH LOVAGE, known also as Sea Lovage, or Scotch Parsley, and botanically as Ligusticum scoticum; the BLACK LOVAGE, or Alexanders, Smyrnium Olusatrum; BASTARD LOVAGE, a species of the allied genus, Laserpitum, and WATER LOVAGE, a species of the genus Cenanthe.
Laserpitum may be distinguished from its allies by the fruit having eight prominent, wing-like appendages. The species are perennial herbs, chiefly found in south-eastern Europe. Some of them are employed as domestic remedies, on account of their aroma.
The scent of the root of MEUM ATHAMANTICUM (Jacq.), SPIGNEL (also called Spikenel or Spiknel), MEU or BALD-MONEY, has much in common with that of both Lovage and Angelica, and the root has been eaten by the Scotch Highlanders as a vegetable. It is a perennial, smooth and very aromatic herb. The elongated root is crowned with fibres, the leaves, mostly springing from the root, are divided into leaflets which are further cut into numerous thread-like segments, which gives them a feathery appearance. The stem is about 6 or 8 inches high, and bears umbels of white or purplish flowers. The aromatic flavour of the leaves is somewhat like Melilot, and is communicated to milk and butter when cows feed on the herbage in the spring. The peculiar name of this plant, 'Baldmoney,' is said to be a corruption of Balder, the Apollo of the northern nations, to whom the plant was dedicated.

Lupine
Lupins
Family: N.O. Leguminosae
· ---Synonyms---(French) Lupin. (German) Wolfsbohne.
---Parts Used---Seeds, herb.
The Lupinus are a large genus of handsome plants, represented in Europe, Asia and North and South America, the poisonous properties of which are apparently very irregularly and unequally distributed.
A number of the species are cultivated only as ornamental plants, but others are grown for fodder, and if not over-fed, are found highly nutritive and wholesome. If the seeds of certain species are eaten in a more or less mature condition, poisoning is liable to occur, great numbers of animals sometimes being affected. These poisoning accidents have occurred in Europe and in the United States.
The species best known - as fodder - is the WHITE LUPIN of cultivation, Lupinus albus (Linn.) (French, Lupin; German, Wolfsbohne), native of Southern Europe and adjacent Asia, a plant of about 2 feet high, with leaves cut palmately into five or seven divisions, 1 to 2 inches long, smooth above, and white, hairy, beneath. The flowers are in terminal racemes, on short footstalks, white and rather large, the pod 3 to 4 inches long, flattish, containing three to six white, circular, flattened seeds, which have a bitter taste.
---History---It is probably of Egyptian or East Mediterranean origin, and has been cultivated since the days of the ancient Egyptians. It is now very extensively used in Italy and Sicily, for forage, for ploughing-in to enrich the land, and for its seeds.
John Parkinson attributed wonderful virtues to the plant.
Many women, he says 'doe use the meale of Lupines mingled with the gall of a goate and some juyce of Lemons to make into a forme of a soft ointment.' He says that the burning of Lupin seeds drives away gnats.
Culpepper says they are governed by Mars in Ares:
'The seeds, somewhat bitter in taste, opening and cleansing, good to destroy worms. Outwardly they are used against deformities of the skin, scabby ulcers, scald heads, and other cutaneous distempers.'
This Lupin was cultivated by the Romans as an article of food. Pliny says:
'No kind of fodder is more wholesome and light of digestion than the White Lupine, when eaten dry. If taken commonly at meals, it will contribute a fresh colour and a cheerful countenance.'
Virgil, however, Dr. Fernie tells us (Herbal Simples, 1897), designated it 'tristis Lupinus,' the sad Lupine. Dr. Fernie further states:
'The seeds were used as pieces of money by Roman actors in their plays and comedies, whence came the saying "nummus lupinus" - a spurious bit of money.'
The YELLOW LUPIN, also a native of Southern Europe and Western Asia, is called Lupin luteus from its yellow flowers. The BLUEFLOWERED SPECIES of the North-eastern United States is Lupinus perennis (Linn.), the WILD or BLUE BEAN. In the Western United and southward into the Andes, the species are very numerous.
---Cultivation---If grown from seed, Lupins do not often come true to type, but if propagated, they will remain true. They must be isolated, owing to insects which might cross the pollen.
Lupins cross readily, hence isolation for propagation is absolutely necessary.
To intensify their colouring, sulphate of ammonia and sulphate of iron may both be employed.
Climatic conditions also more or less affect their colouring.
In a recent note in The Western Gazette (May 18, 1923) Lupins were spoken of as probably the best crop for light land, such as the poor land on the Suffolk coast, where Lupin growing is extending, as also on similar land in the northern part of Nottinghamshire.
In Suffolk the Blue Lupin is the local variety, and anyone travelling through that country in July will see whole fields devoted to it.
The great value of the plant lies in its capacity for growing luxuriantly on land which is so light and sandy that hardly anything else will thrive. Being a leguminous crop, it assimilates the free nitrogen of the air, greatly enriching the soil; and on light land it is probably quite the best plant we have for green manuring.
---Constituents---The bitter principle Lupinin is a glucoside occurring in yellowish needles. On boiling with dilute acids, it is decomposed into Lupigenin and a fermentable glucose.
Willstatter described the following alkaloids as occurring in the different species: Lupinine, a crystalline powder and Lupinidine, a syrupy liquid in LUPINUS LUTEUS and L. NIGER. Lupanine in L. ALBUS, L. ANGUSTIFOLIUS and L. PERENNIS, a pale yellow, syrupy fluid of an intensely bitter taste. E. Schmidt affirmed that the alkaloid of the seeds of L. albus is not the same as that of the herbage. A carbohydrate analogous to dextrin has been discovered in L. luteus.
According to Schwartz (1906) the seeds of LUPINUS ARABICUS contain a crystalline substance to which he gave the name of Magolan, which is a useful remedy in diabetes mellitus.
---Medicinal Action and Uses---The bruised seeds of White Lupine, after soaking in water, are sometimes used as an external application to ulcers, etc., and internally are said to be anthelmintic, diuretic and emmenagogue.
In 1917 a 'Lupin' banquet was given in Hamburg at a botanical gathering, at which a German Professor, Dr. Thoms, described the multifarious uses to which the Lupin might be put. At a table covered with a tablecloth of Lupin fibre, Lupin soup was served; after the soup came Lupin beefsteak, roasted in Lupin oil and seasoned with Lupin extract, then bread containing 20 per cent of Lupin, Lupin margarine and cheese of Lupin albumen, and finally Lupin liqueur and Lupin coffee. Lupin soap served for washing the hands, while Lupin-fibre paper and envelopes with Lupin adhesive were available for writing.
---Other Species---
L. arboreus (the Tree Lupin), from California and Oregon, will, when well trained, produce a branching stem several feet in height that will live through four or five years, forming a trunk of light soft wood of the thickness of a man's arm.
L. polyphyllus and a few allied species from the same country are tall, erect, herbaceous perennials with very handsome richlycoloured spikes of flowers, which have become permanent inmates of our gardens.
Correction/Update - 2/16/01 Although the commercial cropping of lupins is very new, lupin seed has been used as a food since ancient times. According to Gladstones (1977), the Mediterranean white lupin (Lupinus albus L.) has been used as a subsistence crop for three thousand years or more and the pearl lupin (L. mutabilis Sweet.) has been cultivated for thousands of years in the Andean Highlands of South America. Gladstones (1977) also observed that yellow lupin (L. luteus L.), narrow-leafed lupin (L. angustifolius L.) and the white lupin (L. albus L.) are used as green manure crops in traditional agricultural systems in Morocco and Iberia (Gladstones, 1974), which indicates that the cultivation of these species may have ancient origins. Bitter (high alkaloid) narrow-leafed lupins were first introduced into Northern Europe around 1850 and quickly became the basis of the Saxony Merino Industry. A severe outbreak of lupinosis in 1870 limited their use for grazing (Gladstones, 1977). Lupinosis was first recognised in Germany in 1872, when many sheep died from grazing mature lupin stems, and a few years later it was suggested by German scientists that a mycotoxin may be responsible (Allen, 1986). Since then, lupinosis has been reported in the United States of America (Ostazeski and Wells, 1962), Poland (Kochman, 1957), New Zealand (Allen, 1986), Australia (Gardiner et al., 1967) and South Africa (Van Warmelo, 1970). Although many animals have been diagnosed with lupinosis, sheep are particularly susceptible and are responsible for almost all of the economic losses caused by the disease in Western Australia (Allen, 1986). Although it had been suggested, a century earlier, that a fungal toxin might be implicated in the disease, it was not until 1966 that Dr. Gardiner demonstrated that non-toxic lupins could be made toxic by inoculating and incubating them with a mixture of fungal cultures from toxic lupins (Gardiner et al., 1967). Gardiner (1966) had previously suggested that lupinosis was caused by a species of Cytospora. This report was followed by studies that showed the fungus responsible was a species of Phomopsis (Gardiner and Petterson,1972). In 1993, the complete life cycle of this fungus was discovered and the perfect state described as a new species, Diaporthe toxica, the cause of lupinosis in sheep (Williamson, 1993; Williamson et al, 1994) Williamson, PM. 1993. Processes Involved in the Infection of Narrow-Leafed Lupins by Phomopsis leptostromiformis. PhD Thesis, The University of Western Australia.

Meanings
Tussie Mussies & Herbal Meanings
Tussie Mussie comes from a medieval word which means "sweet posie". Originally they were herbal nosegays carried by both men and women to help mask foul odors. They were used often during the time of the plague due to the disinfectant properties of herbs such as rosemary, thyme and sage. Eventually, they became part of Floriography, the art of sending messages by flowers. By the 18th century, during the Victorian Era, Tussie Mussies had gained great popularity. Many antique floral dictionaries were handed down from Mother to Daughter as a means of teaching them this very important social grace. Back then many English gardeners devoted whole beds of herbs for the sole purpose of creating Tussie Mussies.

The following lists a few herbs and they're associated meanings. Usually a Tussie Mussie is made with one flower or herb as the central part of the message, and then a layering around that with other herbs and flowers of similar meanings. When we made Tussie Mussies in our shop for Christmas, we used a red rose in the center to symbolize love, and various other herbs around it. We then wrapped them together with floral tape and added a gold doilie at the base. We topped it off with some pretty ribbon and placed them on our Christmas tree. They make lovely and thoughtful gifts and are quite easy to make.

Mint (Mentha)
The common types of mint are peppermint, pennyroyal, crinkle-leafed spearmint, spearmint, and applemint.
Never eat pennyroyal, as it is toxic.
Cultivation
Mint is a perennial herb that is propagated by root division or rooting cuttings in water. The plant is invasive and should be grown in pots or in lengths of plastic pipe buried in the ground. It enjoys a damp location, shaded from strong afternoon sun, and rich soil. Pennyroyal is an attractive addition to hanging baskets. Mint planted outdoors should be mulched heavily to protect against frost.
Pests and Diseases
Caterpillars
Caterpillars can usually be handpicked. They are repelled by wormwood spray or insect spray
Rust
Rust appears as bright orange markings on the foliage of herbs such as mint and chives. Destroy all affected foliage. Do not place diseased plants or foliage in the compost bin. If a mild commercial copper spray does not curb the disease, destroy the plants.
Culinary Uses
Spearmint and crinkle-leafed spearmint are best for sauces. You can cook a few sprigs with peas and new potatoes to enhance the flavor.
Spearmint, peppermint and applemint sprigs can be added to drinks and fruit dishes as a garnish. It also makes a refreshing tea.
Peppermint makes an excellent flavoring for ice cream, chocolates, and other deserts.
· · · · · Medicinal Uses
Peppermint is the mint of choice for medicinal purposes. It's many uses include the following:
The menthol in peppermint soothes the lining of the digestive tract an stimulates the production of bile, which is an essential digestive fluid. A hot cup of herbal tea is an excellent way to settle your stomach after a big meal.
There is a very good reason that peppermint is the flavoring of choice for toothpaste. Peppermint is an excellent breath freshener. When using peppermint tea as a breath freshener, increase the effectiveness by adding a pinch of anise, caraway or cinnamon.
Peppermint is reputed to have the calming, sedative effect.
Menthol vapors are famous for relieving nasal, sinus and chest congestion. Remember those minty-smelling ointments your mother rubbed on your chest when you were a child with a cold? You can also get relief with a steaming cup of peppermint tea. For a more effective cold remedy, combine peppermint with elder flower and yarrow. For a hacking cough, drink 3 to four cups of cool peppermint tea throughout the day, taking a sip every 15 to 30 minutes.
· · · · · To make peppermint tea, use 1 to 2 teaspoons of dried peppermint leaves per cup of boiling water. Steep for 10 minutes.
Other uses
Pennyroyal, which is toxic when taken internally, has many other uses around the house.
Rub pennyroyal on the skin as an insect repellent. Since it has been known to irritate sensitive skin, test on a small patch of skin first.
Rub pennyroyal on your dog's coat to deter fleas. Try placing a few leaves in your pet's bed, too.
Plant under roses to retain moisture and improve the overall health of rose bushes.
Add to flowerboxes and hanging baskets for fragrance and beauty. All mints are good as cut flowers and foliage for indoor arrangements.
Use in potpourri.
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Mint
Parts Used: The leaves.
Culinary uses: Use chopped fresh leaves of spearmint as tasty garnish on soups, cooked vegetables, salads., to flavor savory butter, mint sauce and jelly for lamb, meat pastries, stuffing for veal and lamb, in yogurt, and salad dressings.
Use sprigs of peppermint to flavor vinegar, mint julep, wine cups, and fruit drinks.
Leaves can be crystallized.
Other uses: Mint repels mice. Long stems of it placed along the eaves in your attic will encourage mice to choose a different winter home.
Bouquets of mint, rosemary, and thyme wrapped lightly in cheesecloth and hung in a closet will repel moths.
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Mint, Peppermint
Peppermint
Mentha x piperita
Labiatae family Language and mythology The Romans crowned themselves with peppermint, and the poet Ovid referred to mint as a symbol of hospitality. The Greeks believed peppermint could clear the voice and cure hiccups. It was thought to be a remedy for mad dog bites when combined with salt. The colonists brought peppermint to America for medicinal use. Description This sterile hybrid has erect, square stems tinted reddish purple. The dark green leaves are opposite, ovate to lanceolate, with serrated edges. The axillary flowers have purple terminal spikes. Plant type and hardiness Perennial; hardiness zone 5. Height and width Height and width 12 to 24 inches. Light and soil Full sun to partial shade; moist, rich, well-drained soil with a pH of 6.5. Pests and disease Verticillium wilt, mint rust, mint anthracnose, spider mites, loopers, flea beetles, root borers, grasshoppers, cutworms, root weevils, and aphids. Cultivation Since peppermint does not produce seeds, take cuttings in summer and place in a growth medium. Keep moist and transplant when the root system is well established. Peppermint spreads rather quickly by runners. Contain it in pots buried in the garden with the rim exposed or plant in a large area where it can spread. Frequent cuttings or mowing of large plots will keep mints at their prettiest. In late fall, cut plants to the ground and mulch where winters are severe. Companion planting This plant is said to repel aphids, flea beetles, and cabbage pests. Grow near roses to deter aphids. Propagation method Cuttings or division. Bloom time and color July to August; mauve. Harvesting Peppermint is best fresh; cut as needed. It can be frozen in ice cube trays with a little water. Herbal uses Aromatic, cosmetic, culinary, and medicinal.
Fresh or dried leaves scent sachets and potpourris. They also are used in herbal water to refresh and cool skin, in facials to cleanse skin, and in lotions. Peppermint flavors candy, gum, teas, mint water, vinegars, jellies, and sauces. It is said to have some medicinal qualities. Garden notes Our 4-inch seedlings were planted inside 5-gallon pots with the bottoms cut out. Since the garden was a one-season project, we buried the pots in the ground with about 1 to 2 inches of rim exposed to inhibit spreading growth. We controlled creeping runners by ripping them out whenever they invaded adjacent areas. The runners wrapped themselves around the inside of the pot many times despite our diligent efforts.
Aromatherapy Peppermint Essential oil
> Essential Oils
Peppermint almost needs no introduction, we are all familiar with the aroma from a wide variety of products. Peppermint has a long tradition of medicinal use. In 1879 the British Medical Journal reported the reliving influence of menthol upon headaches and neuralgia.
Belonging to the mint family there are is a wide variety of mint species. Mint is a very popular herb, widely grown in the herb garden, they spread rapidly and provide a wonderful fragrance. Peppermint grows wild throughout Europe, North America and Australia and is widely cultivated for medicinal and food use.
Extraction of the oil
The oil varies from colorless to pale yellow or sometimes with a distinct greenish tinge. The strong, penetrating aroma has a sweet undertone. The oil is extracted from the fresh flowering tops of the plants, ideally removed slightly before the plants bloom.
Properties
Peppermint Oil is both soothing and energising. The distinctive 'coolness' of the oil stimulates the body and mind.
Usage
Peppermint invigorates, revitalizes, refreshes and also brings mental clarity. Blending well with other essential oils peppermint creates excellent blends for massage. Used in a cool bath Peppermint is an ideal energiser, yet a soothing bath of peppermint will help you unwind and relax at the end of the day.

Peppermint
Other names: Mentha piperita
Parts Used: The leaf.
Other names: Mentha piperita, brandy mint, lamb mint, American mint
Uses: Peppermint has been found to improve mental accuracy, and soothe the respiratory system.
It may also relieve nausea, fever, vomiting and acid stomach.
The warm teas of the herb are used as an antispasmodic stomachic and carminative for indigestion, colic, and flatulence.
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Mint, Spearmint
Spearmint
Mentha spicata
Labiatae family Language and mythology The Greeks believed mints could clear the voice and cure hiccups. Mints were a symbol of hospitality. Early settlers brought them to America for medicinal uses. Description This glabrous plant is found in moist soils. It usually has a strong, sweet scent. The crinkled or smooth stems have a tinge of red. The bright green leaves are pointed, toothed, and lance shaped, growing to about 2 inches long. The lavender flower spikes are 2 to 4 inches long. Plant type and hardiness Perennial; hardiness zone 5. Height and width Height and width 12 to 24 inches. Light and soil Full sun to partial shade; moist, rich, well-drained soil with a pH of 6.5. Pests and disease Verticillium wilt, mint rust, mint anthracnose, spider mites, loopers, root borers, grasshoppers, cutworms, root weevils, and aphids. Cultivation Seeds can be sown in flats or in the ground. Plants also can be propagated by cuttings. Place cuttings in a medium, keep moist, and transplant once the root system is well established. Spearmint spreads rather quickly by runners. Contain the plants in pots buried to the rim or grow in a large area where they can spread. Frequent cutting or mowing of large plots will keep mints at their prettiest. In late fall, cut back to the ground and mulch if winters are severe. Companion planting This plant is said to repel black flea beetles, ants, fleas, and various rodents. The leaves can be placed in drawers to repel moths. Propagation method Seeds, cuttings, or division. Bloom time and color July to August; lavender. Harvesting Fresh spearmint is best; cut as needed. It can be frozen in ice cube trays with a little water. Herbal uses Aromatic, cosmetic, culinary, and medicinal.
Fresh or dried leaves scent sachets and potpourris. Spearmint is used in baths to refresh and cool skin, in facials to cleanse the skin, and in lotions. It has a milder flavor than peppermint and is used in candy, gum, teas, meats, fish, vegetable dishes, fruit salad, fruit beverages, mint water, vinegars, jellies, and sauces. It is said to have some medicinal qualities. Garden notes To curtail spreading, we planted our 4-inch seedlings in 5-gallon pots with the bottoms cut out and buried the pots in the garden with about 1 to 2 inches of rim exposed. We also removed creeping runners whenever they invaded neighboring areas. The runners wrapped themselves around the inside of the pot many times despite our diligent efforts.

Spearmint
Other names: Mentha cardiaca, lady's mint, garden mint, mackerel mint
Parts Used: The aboveground portion.
Uses: It is a useful and effective anticolic and stimulating carminative in the usual catarrhal disturbances of the alimentary system.
Its antispasmodic and diuretic servies are used in strangury, gravel, and inflammatory problems of the kidneys and bladder.
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Monkshood
oils for actions
Essential Oil Actions/Properties Guide

Oregano
Oregano (Origanum vulgare)
Oregano originates from the Mediterranean and is closely related to marjoram. Its pungency is in direct proportion to the amount of sun it receives. It grows to a height of about 8 inches with woody stems and dark green leaves around 3/4 inch long. Small, white flowers are borne on long spikes.
Cultivation
The plant demands a well-drained soil in full sun. Plant seeds in warm soil in late spring or in pots or seed trays under glass in mid-spring. Plants can be moved outdoors when the temperatures are expected to remain above 45 degrees. Oregano is best treated as an annual in cold climates where it will not overwinter well. When grown as a perennial, roots should be divided every 3 years for best growth and flavor. Older plants It will do well as a potted plant as long as it receives lots of sun. As with most herbs, remove dead wood and flowers as necessary.
Harvesting
Begin harvesting the leaves and stem tips when plants are 4 to 5 inches high. The flavor will improve after the flower buds form, just before flowering. To harvest, cut the stem tops down to the first two sets of leaves. New stems and shoots will grow, producing second and sometimes third crops. Dry the leaves in a warm, dry, shaded place, and store them in an airtight container.
Uses
For the best flavor, add oregano in the last few minutes of cooking. The flavor can become bitter if cooked more than 30 minutes. Add it to salads, casseroles, soups, sauces, pates and poultry dishes. Dried oregano is especially good with tomatoes, beans, eggplant, zucchini and rice dishes such as pilaf and risotto.

Oregano
Origanum vulgare
Labiatae family Language and mythology The name oregano is derived from the Greek oros meaning 'mountain' and ganos meaning 'joy.' The plant grows wild in the mountains of Greece and is commonly called wild marjoram. The Greeks used it as a poultice for wounds, and Pliny recommended it for scorpion and spider bites. The colonists brought it to America, where it escaped into the wild. Description Oregano's creeping rootstock produces square, hairy, erect, purplish stems. The purple to white flowers are 1/4 inch long, two-lipped, tubular, and in terminal spikelets. The leaves are opposite, ovate, and up to 2 inches long. The fruit is comprised of four seedlike nutlets. Plant type and hardiness Perennial; hardiness zone 5. Height and width Height 12 to 24 inches; width 10 to 20 inches. Light and soil Full sun; well-drained, average soil with a pH of 6.8. Pests and disease Root rot, fungal disease, spider mites, aphids, and leaf miners. Cultivation Take cuttings of new shoots (about 3 inches long) in late spring once the leaves are firm enough to prevent wilting when placed in sand. Plant well-rooted cuttings in the ground about 12 inches apart or plant outside in pots. If seeds are used, sow them in a seedbox in spring; plant outside when seedlings are 3 inches tall. Cut out old wood that becomes leggy at the end of winter and replace plants every four years or so to prevent legginess. Companion planting Oregano attracts honey bees, which pollinate other flowering plants. Propagation method Seeds, cuttings, and root division, all in spring. Bloom time and color July to September; purple to white. Harvesting Harvest in summer or early autumn, just before the plants are in full flower. Cut the stems with flower heads attached and hang upside down in a cool airy place. Catch the leaves that fall as the plants dry. Strip leaves and flowers after they are crispy and dry. Store in an airtight container for many months for a pungent and flavorful herb. Oregano also can be frozen in ice cube trays or frozen fresh in foil for use within two weeks. Herbal uses Cosmetic, culinary, decorative, and medicinal.
Oregano is used in bath oils and sachets to help relieve aches and stiff joints. Fresh or dried leaves flavor tomato sauce, vinegar, butter, omelets, quiche, bread, marinated vegetables, beef, poultry, game, onions, black beans, and zucchini. Dried flowers are used in decorative arrangements and for fragrance in potpourris. Fresh sprigs are used to make wreaths. Oregano also is used to make red dye. It has attractive flowers and can be grown in containers. It is said to have some medicinal qualities. Garden notes With its low compact growth, oregano makes a good border plant. Once in bloom, our plants produced flowers throughout the growing season. We kept the plants pinched back to encourage bushier growth. Oregano is closely related to marjoram, but it has a coarser texture and a stronger flavor.
Oregano
Other names: Origanum vulgare, wild marjoram, Mexican wild sage
Parts Used:
Culinary uses: Oregano is a well known herb because of pizza. It is also known for its use in spaghetti sauce. Oregano is a flavorful addition to beef or lamb stews, gravies, salads, or tomato juice.
Try Zucchini squash sliced into 1/2-inch slices, dipped in egg, rolled in a mixture of cracker crumbs, oregano, and salt; then pan-fried.
Other uses: Expectorant, digestive aid, mild tranquilizer, and menstruation promoter
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Orris Root (Iris)
Orris root
Iris x germanica 'Florentina'
Iridaceae family Language and mythology Also known as the Iris. Orris refers to the rhizome of this plant. The Iris was first cultivated commercially in Florence Italy during the middle ages. Florence remains a center for orris root production and perfume making. Description Stout rhizomatous roots which smell like violets, sword shaped leaves to 1 1/2 feet long and 1 1/2 inch wide and overlapping at the base. Plant type and hardiness Perennial; hardiness zone 5-7. Height and width Height 2-3 feet; width less than 2 feet, but clumping. Light and soil Sun; rich and well drained soil with a pH of 6.7-7.3. Pests and disease Usually free of pests and disease. Cultivation Plant rhizomes in early spring leaving half of each rhizome above the surface to prevent rot. It usually takes two to three years for the plant to reach maturity. Plants become wider as underground rhizomes multiply. Propagation method Division in late spring or early autumn. Bloom time and color May-June; white with blue or purple. Harvesting Harvest roots at maturity. Wash and split them; then cut or grind into small pieces before drying on paper. Herbal uses Decorative, culinary, medicinal.
Attractive flowers. Use for drying. Use for fragrance and pot-pourris. Use for dye (blue). It is also used to add a bitter flavor to some liqueurs, powdered root adds a refreshing scent to linen, dried root can be chewed to freshen breath and as a potpourri fixative.

Orris
Other names: Iris germanica var. florentina, Florentine iris
Parts Used:
Uses: Orris root is a good diuretic which is useful for dropsy and other water retention problems.
It is also used sometimes for bronchitis, coughs, and sore throat; for colic; and for congestion in the liver.
It is also used as a fixative for making potpourri.
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Irises
Family: N.O. Iridaceae
Orris Root - Medicinal Action
The Iris belongs to a family of plants that is justly popular in this country for its many varieties of handsome garden blooms, beautifying the borders in spring and early summer.
The plant is named after the rainbow goddess, 'Iris,' from the beauty and variety of colours in the flowers of the genus.
From ancient times the stately Iris stood as a symbol of power and majesty - it was dedicated to Juno and was the origin of thesceptre, the Egyptians placing it on the brow of the Sphinx and on the sceptre of their kings, the three leaves of its blossoms typifying faith, wisdom and valour.
Cultivation has produced a great number of varieties, both among the bulbous or Spanish Iris (Iris xiphium) and the herbaceous, or Flag Irises, which have fleshy, creeping rootstocks or rhizomes. Among the latter, manyhave a considerable reputation for their medicinal virtues; in all the species belonging to this genus, the roots being more or less acrid, are possessed of cathartic and emetic properties. The chief economic use of the Iris at the present time is for the production of Orris Root (Rhizoma Iridis), which is derived from I. Germanica, I. pallida and I. Florentina, collected indiscriminately in Italy from these three species, well-known and very beautiful ornamental plants, natives of the eastern Mediterranean region, extending into Northern India and Northern Africa, and largely cultivated for their rhizomes in Southern Europe, mostly on the mountain slopes.
I. pseudacorus, I. foetidissima and I. tuberosa are the European species that have been employed in medicine, though their use has much declined, but the American species, I. versicolor, produces a drug official in the United States Pharmacopoeia.
Only two of these Irises are naturally wild plants in this country, I. pseudacorus (the Yellow Flag) and I. foetidissima (the Stinking Iris). I. tuberosa (the Snakeshead Iris), which has cathartic properties, is occasionally but very rarely found in Cornwall and South Devon, but it is not native, and where it occurs it is considered a garden escape.
I. Germanica and other Flag Irises are cultivated in this country for their beautiful flowers, but no attempts have been made to supply the market with the rhizomes.
In ancient Greece and Rome, Orris Root was largely used in perfumery, and Macedonia, Elis and Corinth were famous for their unguents of Iris.
Theophrastus and Dioscorides were well acquainted with Orris Root; Dioscorides and Pliny remark that the best comes from Illyricum (the modern Dalmatia). Probably I. Germanica is the Illyrian Iris of the ancients, as it is plentiful there and I. Florentina and I. pallida do not occur. The latter were probably introduced into Northern Italy in the early Middle Ages. The ancient arms of Florence - a white Lily or Iris on a red shield - seem to indicate that the city was famed for the growth of these plants. A writer of the thirteenth century, Petrus de Crescentiro of Bologna, mentions the cultivation of the White, as well as of the Purple Iris, and states at what season the root should be collected for medicinal use.
IRIS GERMANICA (Linn.), Blue Flower de Luce, German Iris, is a handsome plant with sword-like leaves of a bluish-green colour, narrow and flat, the largest of all the species. The flower-sterns are 2 to 3 feet high, the flowers, which bloom in May and June, are large and deep blue, or purplish-blue in colour. The three bending petals, or falls, are of a faint purple, inclining to blue, with purple veins running lengthwise; the beard on them is yellow and the three erect petals or standards are bright blue, with faint purple stripes. The flowers have an agreeable scent, reminiscent of orange blossoms. The creeping root-stocks are thick and fleshy, spreading over the surface of the ground and of a brownish colour.
---Habitat---The plant is a native of Southern Europe, very frequent in Italy, apart from its cultivation there, and is also cultivated in Morocco. In England, this German Flag or Flag Iris is by far the commonest of the family in gardens and justly deserves its popularity, for it will grow and flower well in the most unpromising situations and will bear with apparent equanimity hardships that few other plants would endure without loss of vitality. It is not moisture-loving - ordinary border soil, well cultivated, suits it well and the heavy clay soils are more or less inimical to its growth. If the best results are to be obtained, deep and rich beds should be prepared for these Irises, for they will well repay liberal treatment by the production of larger and more numerous flowers. Although they may be moved at any time of the year, April is the best month. They will not flower the same year, but they will during the summer, if attended to, become sufficiently strong to bloom freely the succeeding year. Winter is the worst time to move them, as in heavy soil, the plants often remain dormant without forming a single root-fibre until the spring. But they are easily increased in spring by dividing the root-stocks and replanting and watering into rich soil.
The German Iris, or Flag Iris of the nurseryman as it now exists, is a compound of many species and more varieties, as hybridization has been extensively carried on for many years.
---Medicinal Action and Uses---The juice of the fresh roots of this Iris, bruised with wine, has been employed as a strong purge of great efficiency in dropsy, old physic writers stating that if the dropsy can be cured by the hand of man, this root will effect it. The juice is also sometimes used as a cosmetic and for the removal of freckles from the skin.
IRIS PALLIDA (Lamarck) has sweet-scented flowers of a delicate, pale blue. It is a native of the Eastern Mediterranean countries and grows very freely in Italy. It yields, with I. Germanica, the bulk of the drug.
IRIS FLORENTINA (Linn.), called by our old writers White Flower de Luce, or Flower de Luce of Florence, has large, white flowers tinged with pale lavender and a bright yellow beard on the falls. Less commonly, a purple form occurs, of smaller growth.
The fresh root, like that of I. Germanica, is a powerful cathartic, and for this reason its juice has been employed in dropsy.
It is chiefly used in the dry state, being said to be good for complaints of the lungs, for coughs and hoarseness, but is now more valued for the pleasantness of its violet-like perfume than for any other use.
Fresh roots have an earthy smell, the characteristic violet odour is gradually developed during the drying process and does not attain its maximum for at least two years, and even intensifies after that time. The essential oil may, therefore, be included in the class of socalled 'ferment-oils.'
The rhizomes of I. Germanica, I. pallida and I. Florentina so closely resemble one another that they are not easily distinguished. Contractions occur at intervals of about two inches, indicating the limit of a year's growth in each case.
When fresh, the rhizomes are extremely acrid and when chewed excite a pungent taste in the mouth, which continues some hours. This acridity is almost entirely dissipated when dried, the taste then being slightly bitter and the smell agreeable, closely approaching that of violets, though in the fresh state the rhizomes are practically odourless. The loss of acridity appears to be due to the disappearance of a volatile acrid principle on drying the rhizome.
All three species of Iris from which Orris root is derived were already cultivated in England in the time of Gerard, though not on a commercial scale.
---Collection---In Tuscany and other parts of Italy, large districts are given over to the cultivation of these three Irises . They are also cultivated, but only to a slight degree, in other parts of Europe, in Morocco and in India.
The planting of the Orris root in Tuscany - locally known as 'giaggiolo' - is a matter of great importance. When the Iris begins to grow, the ground is carefully and systematically weeded, this being chiefly done by women, who traverse the rows of the plants barefoot, hoeing up the weeds; whole families of peasants work together at this, and in the subsequent collection, trimming and drying of the roots.
The Orris plant takes two or even three years to arrive at maturity, only a somewhat sparse growth being attained during the second year: the flowers are very fine, but the roots are as yet immature. In the third year of its growth, the plant attains almost the height of a man. The full beauty of the flowers lasts during May and June, in July they fade and wither and the glory of the plantation is over.
The product of a good harvest at a large Orris plantation at San Polo, in the hilly region midway between Florence and Siena in Tuscany, is about a million kilogrammes of fresh roots (about 1,000 tons), yielding after peeling and drying, roughly 300 tons of dry root.
Orris root, in the decorticated, dried condition, is imported into England in large casks, mainly from Leghorn, Trieste and Mogador.
There are several varieties of Orris in commerce, differing chiefly in colour and the care with which they have been peeled. The finest is Florentine Orris, from I. Florentina, which is carefully peeled, nearly white, plump and very fragrant, irregular in shape, bearing small marks where the rootlets have been removed. Veronese Orris, from I. Germanica, is usually somewhat compressed and elongated, less suddenly tapering than the Florentine root, less carefully peeled, yellowish in colour, and somewhat wrinkled and has not the fine fragrance of the Florentine Orris.
Morocco or Mogadore Orris, also obtained from I. Germanica, bears particles of reddishbrown cork, is darker in colour generally and less fragrant; the pieces are also smaller, flatter, more shrunken and often bear the shrivelled remains of leaves at the apex. This variety is sometimes bleached with sulphur dioxide. It is altogether inferior to both the foregoing varieties. Bombay Orris is also of small size, dark-coloured and of inferior fragrance.
---Constituents---The chief constituent of Orris root is the oil of Orris 0.1 to 0.2 per cent), a yellowish-white to yellow mass, containing about 85 per cent of odourless myristic acid, which appears to be liberated from a fat present in the rhizome during the process of steam distillation. Oil of Orris is known commercially as Orris Butter.
Other constituents are fat, resin, a large quantity of starch, mucilage, bitter extractive and a glucoside named Iridin, which is not to be confused with the powdered extracti Iridin or Irisin, prepared from the rhizome of the American plant I. versicolor, by precipitating a tincture of the drug with water and mixing the precipitate with an equal weight of powdered liquorice root, or other absorbent powder.
The odorous constituent of oil of Orris is a liquid ketone named Irone, to which the violet-like odour is due (though it is not absolutely identical with oil of Violets obtained from the natural flower), and it is the presence of this principle in the rhizome that has long led to the employment of powdered Orris root in the preparation of Violet powders, which owe very little of their scent to the real Violet perfume. It was first isolated by the eminent chemist Tiemann and formed the basis of his researches on artificial Violet perfume, and in 1893 he succeeded in preparing an allied body, which was termed Ionone and which had an odour even more like that of Violets than had Irone, and is now largely manufactured for the perfumery trade in making toilet waters and handkerchief extracts. The discovery of Ionone, which costs about one-eighth of the natural oil of Violets, has popularized Violet perfume to an enormous extent: most of the cheaper Violet perfumes on the market contain no trace of true Violet, but are made entirely with the artificial Ionone.
Otto of Orris is a golden-yellow oily liquid, which contains the odorous principles of the concrete oil of the rhizome without the solid, fatty inodorous constituents.
The important industry of Orris root still requires the light of scientific research to be thrown upon the life history of the plant to determine the conditions under which the largest percentage of the volatile oil can be developed.
---Orris Root - Medicinal Action and Uses---Orris Root is rarely employed in medicine at the present time.
The fresh root possesses diuretic, emetic and cathartic properties. If given in large doses, it will occasion nausea, vomiting, purging and colic.
The drug was formerly employed in the treatment of bronchitis and chronic diarrhoea, and was considered a useful remedy in dropsy. The internal dose is stated to be from 5 to 15 grains.
The starch of the rhizome was formerly reckoned medicinal.
The dried powder is said to act as a good snuff, useful to excite sneezing to relieve cases of congested headache.
Pieces of the dried root are occasionally chewed for the purpose of overcoming a disagreeable breath.
The principal use of the dried root is, however, in perfumery, in sachet powders and to flavour dentifrices, toothpowders and cachous.
Oil of Orris, obtained by distilling powdered Orris root with steam, has an intense and extremely delicate odour of the fresh Violet and commands a high price. It is used commercially in the preparation of the finest scents and is also blended with artificial Violet perfumes, the odour of which it renders more subtle. Orris has the power of strengthening the odour of other fragrant bodies and is used as a fixative in perfumery.
Powdered Orris root is sometimes put into rinsing water in laundries and imparts a refreshing and fragrant scent to the linen.
Orris root, mixed with Anise, was used in England as a perfume for linen as early as 1480, under which date it is mentioned in the Wardrobe accounts of Edward IV.
One of the most interesting of the MS. still-room books of the later seventeenth century is Mary Doggett: Her Book of Receipts, 1682. In it we find 'A perfume for a sweet bagg,' as follows:
'Take half a pound of Cypress Roots, a pound of Orris, 3 quarter of a pound of Calamus, 3 Orange stick with Cloves, 2 ounces of Benjamin, 3 quarters of a pound of Rhodium, a pound of Coriander seed, and an ounce of Storax and 4 pecks of Damask Rose leaves, a peck of dryed sweet Marjerum, a pretty stick of Juniper shaved very thin, some lemon pele dryed and a stick of Brasill; let all these be powdered very grosely for ye first year and immediately put into your baggs; the next year pound and work it and it will be very good again.'
Dr. Rhind (History of the Vegetable Kingdom, 1868) states that Orris gives the peculiar flavour to artificial brandies made in this country, and the root is much used in Russia to flavour a drink made of honey and ginger which is sold in the streets.
The larger and finer roots are often turned into pretty forms to be used for ornamental purposes, rosary beads, etc., and long pieces of Verona Orris are often shaped for infants' use when teething. The less handsome rhizomes, as well as the chips, are distilled.
Lyte says 'the Iris is knowen of the clothworkers and drapers, for with these rootes they use to trimme their clothes to make them sweete and pleasant.' This was probably the 'swete clothe' so celebrated in the reign of Elizabeth.
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Pansy
Pansy
Other names: Viola tricolor, heartsease, cordial
Parts Used: The whole herb.
Culinary uses: Use the flowers for show in salads.
Uses: It has been used as a demulcent and mild expectorant for bronchial coughs and asthmatic complaints.
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Paprika
Paprika (actually A spice)
"One man may yearn for fame, another for wealth, but everyone yearns for paprika gulyas."
-- Hungarian proverb
Alas, poor paprika has been vastly underrated by most Americans who probably keep it on hand primarily to use as a garnishing sprinkle of color to breathe life into deviled eggs. European cooks realized the vibrance of this spice long ago, and it is finally gaining respect in the United States. Paprika in large amounts lends not only color, but fabulous flavor to many different foods including meats, vegetables, and sauces.
A Little History

Paprika comes from dried and ground chile peppers site=http://www.chilepepperinstitute.org/face.html>, capsicum annuum, which originated in southern Mexico. Capsicum is a member of the nightshade family which also includes potatoes and tomatoes. Christopher Columbus is credited with bringing the chile to Europe. Aristocrats originally cultivated capsicum as ornamental plants until eventually their culinary value was recognized. By the 1560's, these peppers had reached the Balkans where they were called peperke or paparka. The peppers soon migrated to Hungary, now renowned for its paprika. The Szeged and Kalocsa regions of Hungary are the most well-known producers of sweet paprika. The Paprika Museum makes its home in Kalocsa, and the city celebrates its famous spice with the Paprika Festival each year in October.
It wasn't until the mid-1900s that paprika stepped into the limelight of Western kitchens. Spain, South America, Mediterranean regions, India, and California join Hungary as major producers of paprika. Paprika is used as a coloring agent in foods and cosmetics. Its inclusion in foods fed to zoo flamingos help them keep their pink plumage bright and beautiful
Sweet or Hot?

In the United States, paprika is defined as a sweet, dried, red powder, which can be made from any type of Capsicum annuum that is non-pungent and has brilliant red color. However, in Hungary, paprika may very well be quite pungent.
Sweet Hungarian paprika is considered the best, but others are marketed with varying degrees of heat and color. It's the climate and soil that makes the Hungarian variety of capsicum (also referred to as pimiento) mild and sweet, resulting in the most desirable paprika. The quality of ground paprika also depends on whether or not the seeds and stems are ground in with the dried peppers.


Different varieties of capsicum chile pepper will produce from sweet to mild to spicy hot flavor. The peppers can be round, long or square, and green, yellow, orange, and bright red in color. The Hungarian fruits for paprika are long and thin, as opposed to the smaller, more round ones used to make Spanish paprika. Once harvested, the fruit is completely dried and then ground into the rich, red paprika powder. Paprika should be evenly and finely ground, with a shiny uniform color. The redder the color, the milder the paprika. Conversely, the more yellow the color, the stronger the flavor.
Health Watch

Paprika is unusually high in vitamin C, discovered by Hungary's Nobel prize-winning Professor Szent Gyorgyi who first discovered the vitamin in paprika chile peppers. The capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight. High heat leaches the vitamins from peppers, thus commercially-dried peppers are not as nutritious as those dried naturally in the sun. As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.
Storage
Paprika should be stored in an airtight container in a cool, dark place, preferably the refrigerator. Rather than paprika in a glass bottle, choose the one in the tin which will protect the contents from damaging light. As with most ground spices, paprika will lose its flavor and potency with age. Use it or replace it within six months for best results.
In the Kitchen

The rich coloring of paprika not only enhances the visual appeal of foods, but it can also be used as a major flavoring as in goulash or chicken paprikash. Know that when Hungarian paprika is specified in a recipe, you'll need to find a mild, sweet variety, preferably imported. Spanish paprika generally imparts a much spicier heat to foods. Be sure to check labels to ensure you are getting either the "sweet" (mild) or "hot" type that you desire. However, even labels can be confusing. For example, the Hungarian "rose" or "sweet rose" variety is decidely spicy to the palate, although not as hot as cayenne.
Paprika goes well with just about any savory food, including eggs, meat, poultry, stew, wild game, fish, shellfish, soup, boiled and steamed vegetables, rice, and creamy sauces. For most recipes, the paprika is added near the end of the cooking process, since heat diminishes both the color and flavor.
My recipe collection includes primarily recipes which use at least one teaspoon of paprika and usually much more. If you are timid about starting off with such large amounts, try a little less to begin with. Choose sweet or hot to suit your tastes or combine the two. My bet is you will soon be going through a tin of paprika a month.
Paprikash Potatoes
The author says: "The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut." --Dave DeWitt and Nancy Gerlach
Ingredients
3 Tablespoons hot Hungarian paprika
2 teaspoons ground cayenne
1 small bell pepper, stems and seeds removed, diced
1 large onion, sliced into rings
3 cloves garlic, minced
2 tablespoons bacon drippings or vegetable oil
1/2 teaspoon caraway seeds
2 large potatoes, peeled and sliced
1 cup white wine
freshly ground black pepper
1 cup sour cream
Instructions
Saute the onion and garlic in the bacon drippings until soft. Add the chiles, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.
Add the potatoes, wine, black pepper, and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done.
Stir in the sour ream and simmer until heated through.
Yield: 6 servings

1/4 cup all-purpose flour 1/4 cup sweet Hungarian paprika, divided 1 teaspoon dried marjoram leaves 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 lbs. elk boneless sirloin tip, cut into 1-inch pieces 3 tablespoons olive oil 2 tablespoons margarine or butter 1 medium onion, chopped (1 cup) 2 cloves garlic, minced 1/2 cup dry red wine 1/2 cup beef or elk stock 1/2 cup orange juice 1/4 cup sour cream 6 cups hot cooked egg noodles 6 servings

In large plastic food storage bag, combine flour, 1 tablespoon paprika, the marjoram, salt and pepper. Add elk pieces, seal bag and shake to coat. In 12-inch nonstick skillet, heat oil and margarine over medium heat. Add venison pieces, onion and garlic. Cook for 5 to 7 minutes, or until meat is browned, stirring frequently. Stir in remaining 3 tablespoons paprika, the wine and stock. Bring to a boil. Reduce heat to medium-low. Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally. Increase heat to medium. Stir in juice. Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently. Remove from heat. Stir in sour cream until blended. Serve paprikash over noodles.
recipes courtesy of The Complete Hunter Venison Cookery


Parsley
Parsley (Petroselinum crispum )
Parsley is one of the best known and most widely used herbs. It is actually a biennial, but is usually cultivated as an annual because the first year leaves have the best flavor. The crisp, tight foliage of the curly parsley is the most attractive variety to use fresh as a garnish, but the flat-leaved Italian parsley has a superior flavor when cooked. The curly variety grows 10 to 12 inches tall and the Italian about 18 inches, although a dwarf variety is available. In the second year, 2-foot-tall flower stalks appear, and their blossoms ripen into seeds. Seeds collected from second year plants and dried thoroughly will keep for two or three years.
Parsley grows well in Zones 3-10. It prefers full sun, but will tolerate light shade. Plant in a rich soil amended with manure or compost. The soil should be well-drained and the pH should be neutral to acid.
Sow seeds outdoors in the very early spring or in the late fall just before the soil freezes. Gardeners in climates with hot summers will have better results planting in the fall. Plant seeds 1/4 inch deep, and be prepared for a wait since germination can take six to eight weeks. (Legend has it that parsley seeds go nine times to the devil and back before germinating.) It will go a little faster if seeds are soaked in lukewarm water for 24 hours before planting. Keep the soil moist until the seeds have germinated. Thin seedlings to three inches apart when they are two to three inches high. Allow plants to spread until they touch, then pull and use every other plant. Continue harvesting alternate plants until they stand a foot apart.
Parsley leaves can be harvested as soon as the plant is 6 inches tall. Leaves can be refrigerated for use fresh, or they can be frozen. Both varieties of parsley can be grown indoors as pot plants on a sunny windowsill. The dark green foliage also looks nice planted among flowers. Outdoor plants can be potted in late summer and brought indoors to grow on a cool, sunny window sill, where they will produce fresh leaves for harvesting all winter. Dig deeply when potting your plants to get as much of the long taproot as possible.
Recipes:
Deviled Fish Sandwiches
1/2 pound any smoked fish
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 tablespoons Worcestershire sauce
several drops of hot-pepper sauce
heavy cream to bind
salt and freshly ground pepper
thin slices of bread
softened butter
Mix together all the ingredients, except the bread and butter, to make a smooth paste. Butter the bread and spread half the slices with the filling. Make sandwiches, trim crusts, cut into squares and serve.
Excerpted from The Two Fat Ladies Ride Again by Jennifer Paterson and Clarissa Dickson Wright Copyright© 1998 by Optomen Television and Clarissa Dickson Wright and Jennifer Patterson. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Parsley Potatoes 10-15 small new potatoes, or 2 thickly sliced large potatoes 6-8 cloves garlic 1/4 cup butter(not margarine), melted 1/2 teaspoon salt 1/2 cup coarsely chopped fresh parsley Scrub potatoes and pat them dry. Smash the garlic cloves gently (not to smithereens) with the side of a large knife or a mallet to loosen the peel and release more flavor. Put potatoes and garlic in a 9"x 2" x 2" pan and pour the melted butter over the top. Sprinkle with parsley and salt; stir to coat potatoes the potatoes with parsley. Cover and bake at 375 for 45 minutes to 1 hour, turning potatoes halfway through. The combination of the slightly peppery flavor of the parsley and nutty taste of the browned butter is delicious. You can spread the soft, cooked garlic on the potatoes as a topping--it's incredible. Try this with carrots and parsnips, too. This dish is a perfect complement to chicken--you can put it in the oven and let it cook while the chicken bakes. If you're looking for a low-cal sauce for chicken or pasta, try this delicious green one. Parsley Sauce 1/4 cup chopped parsley, stems included 2 cups of steamed, peeled potatoes 1/4 teaspon salt 1 teaspoon fresh dill or basil, chopped Puree all the ingredients and serve warm over grilled or broiled chicken or hot pasta. You can vary the recipe a bit by substituting green peas for the potatoes. Your mouth won't believe it's not eating fat. If your taste buds prefer a richer sauce, you can blend in some non-fat yogurt or sour cream, but try it without first. Instead of lettuce or sprouts, top your next sandwich with a few springs of parsley. You'll be surprised at how it brightens the flavor. Plus, parsley is a nutritional powerhouse. By weight, it has one and one-half times as much vitamin C as an orange. It's also brimming with vitamin A, several B vitamins as well as iron and calcium. Maybe that's why ancient Greek warriors fed it to their horses and crowned victorious athletes with parsley wreaths. Parsley has languished long enough: the next time your meal is garnished with parsley, eat it. Besides the health benefits, it's a terrific natural breath freshener, especially after that meal of roasted garlic and onion soup.

Parsley
Petroselinum crispum
Umbelliferae family Language and mythology Parsley is thought to have originated in Sardinia, but the plant has been altered significantly by cultivation. In mythology, parsley was believed to have sprung from a Greek hero, Archemorous, the forerunner of death. Greeks crowned winners at the Isthmian games with parsley, and warriors fed the leaves to their horses. Description Parsley has thin, spindle-shaped roots, which produce erect, grooved, glabrous, angular stems. The lower leaves are bi- or triternately divided. The dark green upper leaves are divided pinnately into featherlike sections and can be flat or curled, depending on the variety. The small greenish yellow flowers have five petals on compound umbels. Plant type and hardiness Biennial; hardiness zone 9. Height and width Height 18 to 24 inches; width 8 to 16 inches. Light and soil Full sun to partial shade; rich, moist soil with a pH of 6. Pests and disease Crown rot, carrot weevils, parsley worms, and nematodes. Cultivation Sow seeds outside in spring. Place seeds in drills 1/2 inch deep and cover with soil. Thin to about 3 inches apart. Do not allow the soil to dry out. Companion planting Parsley helps the growth of roses and tomatoes. Propagation method Seeds. Bloom time and color June to August; greenish yellow. Harvesting Parsley is best if used fresh; cut as needed. To dry, place sprigs on a tray in an oven preheated to 120C (250F). The oven should be turned off before the trays are placed in it. Leave sprigs in the oven for 15 minutes, flipping several times. Store in airtight containers away from light. Parsley also can be frozen with a little bit of water in ice cube trays or wrapped in foil and frozen. Parsley butter also can be frozen. Herbal uses Cosmetic, culinary, decorative, and medicinal.
Parsley is added to bath water to sooth and cleanse. It also is used in shampoo, perfume, soap, and lotion. It flavors sautés, grilled meat, poultry, soups, and salads. It may be used in herbal butters and vinegars or as a garnish. Parsley can be used to make golden green or yellow dyes. It also can be grown in containers. It is said to have some medicinal qualities. Garden notes Our two dozen plants produced a high yield. To add interest to our garden, we grew both common and curly parsley as filler and as border plants. The foliage provided a fine texture, and the two varieties looked quite similar after the early growth stage. The plants became full and lush, working quite well grouped in small masses and interspersed around the edges of the garden and along pathways. Visitors to the garden were surprised to see parsley grown in this way.

Parsley
Other names: Petroselimum crispum, rock selinon
Parts Used: The entire herb.
Culinary uses: Parsley is thought of by many as just a sprig with which to garnish foods.
Due to the high vitamin C content of this herb, it should be added to foods whenever possible.
Parsley is a basic ingredient for fine herbes.
This is a blend of herbs, finely chopped, and used to garnish or season a dish.
It usually consists of a blend of parsley or chervil and chives , tarragon , basil , and thyme .
Parsley is also used for bouquet garni.
This means sprigs of fresh herbs that are tied in a bunch or in cheese cloth and immersed in a soup or stew while it is cooking.
They may be left for the entire cooking period or just until the desired flavor is obtained. They are then removed from the dish.
Parsley, bay leaf , and thyme are basic for bouquet garni, but any other herb may be added also.
Other uses: Fresh parsley can be used as a breath freshener. Chew after meals. It is rich in vitamin B and potassium.
Used for goiter, obesity, edema, bed-wetting, fluid retention, rheumatism, indigestion, and flatulence.
Used as a diuretic to help treat high blood pressure. The root is regarded as more effective in dropsies and in eliminating various inflammatory conditions and gravel obstructions of the kidneys.
Stimulates the pituitary gland. Considered a sedative, good for nervous conditions.
Parsely has been said to dry up mother's milk after birth. The ripe seeds, alone or as an extract, have been used in amenorrhea and dysmenorrhea.

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Patchouli
Patchouli
Other names: Pogosternon cablin
Parts Used:
Uses: Used as an anti-depressant, to control appetite, an antisceptic and fungicide, an anti-inflammatory and to help skin ailments.
Though its fragrance is often described as deep and woody; Patchouli is not derived from a tree.
It is distilled from the dried leaves of a perennial shrub native to Indonesia and neighboring countries.
Patchouli strengthens and deepens many types of fragrances, from heavy woody themes to light, sweet florals.
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Pennyroyal
Pennyroyal
Other names: Hedeoma pulegioides, squaw mint, Puleguim. hedeoma,fleabane, tickweed, mosquito plant
Parts Used: The herb.
Uses: It is recommended for colds, cough, upset stomach, flatulence, anxiety, and menstruation promotion.
The herb can also be used externally as an insect repellent, and treatment for cuts and slight burns.
Caution: Pennyroyal oil is highly toxic and as little as 2 tablespoons can cause death.
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Pennyroyal, which is toxic when taken internally, has many other uses around the house.
Rub pennyroyal on the skin as an insect repellent. Since it has been known to irritate sensitive skin, test on a small patch of skin first.
Rub pennyroyal on your dog's coat to deter fleas. Try placing a few leaves in your pet's bed, too.
Plant under roses to retain moisture and improve the overall health of rose bushes.
Add to flowerboxes and hanging baskets for fragrance and beauty. All mints are good as cut flowers and foliage for indoor arrangements.
Use in potpourri.
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Pennyroyal (European)
Mentha pulegium
Lamiaceae family Language and mythology In Greek mythology Minthe was a nymph beloved by Pluto who transformed her into thses scented herbs after his wife took drastic action. Mint is considered a sign of hospitality. Description Leaves are opposite, elliptical or obvate, stalked, smooth edged or slightly toothed with fine hairs and a strong minty odor. The stems are lax and root wherever they touch the ground. The leaves of European pennyroyal are about 1/2 inch in length. The flowers have four stamens while American pennyroyal has two. Plant type and hardiness Perennial; hardiness zone 5-9. Height and width Height 1 foot; width varies, spreads aggressively. Light and soil Partial shade to sun; moist, well drained, rich soil with a pH of 6.0-7.0. Pests and disease Usually free of disease and it is reported to repel some insects. Cultivation Thin or transplant to 12 inches apart. Use large pots or polyethylene bags to help restrain invasive roots. Companion Planting Repels carrot rust fly when planted near many vegetables. Propagation method Seed, root or stem cuttings, division. Bloom time and color July-August; reddish-purple to lilac. Harvesting Harvest foliage just before blooming and hang to dry. Store in air tight containers. Herbal uses Culinary, decorative, medicinal.
Attractive flowers. For culinary use. Use for flavoring. Use in vinegars. Use for containers. Use for tea. Use for drying. Do not use in large doses when pregnant. Rubbing the oil from freshly crushed leaves on your skin is said to repel flies, gnats, chiggers, ticks and misquotes. Pennyroyal is reported to have some medicinal uses.

Pineapple Sage
Pineapple Sage Salvia elegans (rutilans) Lamiaceae family
Language and mythology From the Latin 'salvere', to be in good health, to cure, to save. Sacred ceremonial herb of the romans. "The desire of sage is to render a man immortal".
Description Square stems which become woody after the 2nd year. Leaves are in pairs and are more pointed than other sages. The leaves are also a lighter green with reddish tips and have pronounced veining underneath. The deep-throated flowers are two-lipped. The fruit is a tiny dark brown, ovoid seed. Leaves have a slight pineapple flavor.
Plant type and hardiness Perennial, hardy evergreen shrub; hardiness zone 4-8.
Height and width Height 12-30 inches; width to 2 feet.
Light and soil Full sun; fairly rich, light, dry, well drained alkaline soil.
Pests and disease Slugs, spider mites, spittle bug; root rot and wilt.
Cultivation Sow in late spring. Thin to 20 inches when seedlings reach a height of 3 inches. Prune heavily in the spring to prevent seed set. Cut back after flowering and replace woody plants every 4-5 years.
Companion planting Sage in general are said to improve the growth of carrots, marjoram, strawberry and tomato.
Propagation method Cuttings, layering, division or by seed.
Bloom time and color Late summer; scarlet.
Harvesting Pick leaves just before flowers appear; avoid harvesting the first year.
Herbal uses Decorative, culinary. Attractive flowers. Use in herbal wreaths & nosegays. For culinary use. Pineapple flavored leaves. For herbal butter. Use for drying (leaves are highly aromatic & pungent). Use for fragrance and pot-pourris. Use in containers. Popular with bees.

Poppy
Poppy
Other names: Papaver somniferum
Parts Used: The seeds.
Culinary uses: Used as a sprinkled topping on cookies, breads and rolls; in cake fillings, fruit salads. The seeds are also used in herbal mixtures such as Curry blends. They may also on vegetables, rice, noodles, and some light fish.

Primrose
Primrose (Primula )
These dainty little flowers come in a variety of flower types and colors, and are the delight of the shade garden. Most are easy to grow and look great in an alpine or rock garden .
Set out the plants in spring, spacing them 6-12 inches apart. Primrose prefers peat soil with lots of moisture and partial to full shade. They fare poorly in hot climates. Most varieties prefer an acid pH (5.5-6.5,) however Auricula primrose prefers a neutral pH (6.0-7.5.) Once their flowering period is over you can dig up and divide crowded clumps. You can propagate by rooting the little side rosettes that appear after flowering. They self-seed readily but the seedlings of many hybrids will not breed true, and you may be disappointed in the results.
Type: perennial Propagation: division Light: partial to full shade Flower Color: varied Height: 12 inches Width: 6-12 inches Soil Requirements: moist, rich in organic material Zones: 3-7 Uses: beds, front of border, shade garden, rock garden

Purple Cone Flower
Purple Cone FlowerPurple coneflower
Other names: Brauneria pallida, B.angustifolia, rudbeckia, black Sampson
Parts Used: The root system.
Uses: It is used as a remedy for boils, septicemia, and other blood disorders. The herb has been combined with Burdock and Red Clover as a specific remedy to aid in the removal of blood impurities.

Quince
Quince
Other names: Pyrus cydonia
Parts Used: The seeds and fruit.
Culinary uses: The fruit is used in jellies and desserts.
Uses: The seeds contain a mucilage (jelly consistency substance) that is used as a demulcent in coughs, hoarseness, and following feverish colds.
The freshly extracted musilage is added (as in honey or brown sugar) to a suitable herb tea. This is useful as a means of gently removing catarrhal deposits from and soothing an irritated or sick stomach.

Rose
Rose
Other names: Rosa centifolia
Parts Used: Flowers, hips Uses: An infusion of dried rose petals can be taken for headache and dizziness and, with honey add, as a heart and nerve tonic and "blood purifier".
A decoction of petals serves to treat mouth sores; and a cecoction made with wine invigorates a tired body and also is useful to ease uterine cramps.
The wine decoction used as a mouthwash helps ease tootheache, and used as a cold compress for the forehead, relieves headache; and as a warm trickle into the ear, helps relieve earache.
A cloth soaked in rose vinegar can also be used for headache the same as wine decoction.
Rose honey can be used for a sore throat.
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Rose Geranium
Rosehips
Rose Hip
Other names: Rosa canina , Brier hip, brier, rose, dogberry, dog rose, eglantine gall, hep tree, hip fruit, hip tree, hop fruit, hogseed, sweet brier, wild brier, witches' brier
Parts Used: The fruit.
Culinary uses: Rose hips are high in vitamic C, they make an excellent jelly, and a flavorful tea.
Uses: Rose Hips are particularly beneficial for the digetive system, producing a diuretic effect without irritation the kidneys.
They are also recommended for kidney or bladder inflammation.
By elimination uric acid accumulations, rose hips also help gouty and rheumatic complaints.
Good for all infections. Helps combat stress.
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Rosemary
Rosemary (Rosmarinus officinalis)
"There's rosemary, that's for remembrance."
-- Shakespeare's Hamlet to Ophelia
Description
Rosemary is an attractive evergreen shrub with pine needle-like leaves. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet.
Cultivation
Propagate from cuttings of the twisted wood of non-flowering branches in early summer, or layer established branches. Rosemary can also be grown from seed. Choose a sheltered position and well-drained soil, and allow the plant lots of sun. The thick shrub tolerates clipping so that the size can be kept in check. In hot weather it will appreciate a good hosing down. In a warm climate it can remain in the same location for up to 30 years, but in climates where freezing temperatures are expected it is best grown in pots so that it can be brought indoors in winter.
Rosemary for Remembrance
Scientists at the University of Cincinnati say that the scent of rosemary is an effective memory stimulant. This might make a nice potted plant for your desk at work, or where the kids do their homework!
Harvesting
The leaves can be harvested any time. Harvest no more than you can use fresh, as they loose most of their flavor when dried.
Rosemary Remembrance Wreaths Form heavy gage wire into the shape of a heart by twisting it into a circle about 8 inches in diameter, then pinching at the base and the top to form a heart. Bind slender sprays of rosemary to the heart-shaped frame with florists' wire. Decorate the rosemary heart with dried flowers and herbs, as shown. Rosebuds, also a symbol or remembrance, add a nice touch.
Medicinal Uses
Cancer Prevention Properties
Several studies done in the last several years show that oil from the leaves of the very plant sold as a spice for flavoring can help prevent the development of cancerous tumors in laboratory animals. One study, led by Chi-Tang Ho, Ph.D., professor in the Department of Food Science at Rutgers University in New Brunswick, New Jersey, showed that applying rosemary oil to the skin of experimental animals reduced their risk of cancer to half that found in animals that did not receive the application of oil. In other studies by the same research team, animals whose diets contained some rosemary oil had about half the incidence of colon cancer or lung cancer compared with animals not eating rosemary. And researchers at the University of Illinois in Urbana found that rosemary cut by half the incidence of breast cancer in animals at high risk for developing the disease. Future studies will demonstrate whether these properties extend to humans as well.
Though these experiments have used rosemary oil to test the effectiveness in preventing cancer, the oil should not be taken internally. Even small doses can cause stomach, kidney and intestinal problems, and large amounts may be poisonous. Use a tea instead. Pregnant women should not use the herb medicinally, although it's okay to use it as a seasoning.
Other Medicinal Properties
Rosemary helps to relax muscles, including the smooth muscles of the digestive tract and uterus. Because of this property it can be used to soothe digestive upsets and relieve menstrual cramps. When used in large amounts it can have the opposite effect, causing irritation of the intestines and cramps. A tea made form the leaves is also taken as a tonic for calming nerves and used as an antiseptic.
Rosemary makes a pleasant-tasting tea. Use one teaspoon of crushed dried leaves in a cup of boiling water and steep for ten minutes.
Cosmetic Uses
Use an infusion as a rinse to lighten blond hair, and to condition and tone all hair. Try mixing an infusion half and half with shampoo to strengthen hair.
An infusion can also be used as an invigorating toner and astringent. Rosemary added to a bath strengthens and refreshes, especially when used following an illness.
Culinary Uses
Rosemary and lamb go well together. Make slits in lamb for roasting and tuck in sprigs of the herb. Place larger sprigs over chops for grilling and use chopped leaves sparingly in soups and stews. Use rosemary in bouques garnis and sparingly with fish and in rice dishes.

Recipe:
Italian Potatoes with Onion and Rosemary
4 Servings
Slice the potatoes for this crisp pancake as thin as possible, and don't worry if they break up as you slice. Be sure to cook them until both sides are browned and as crusty as they can be without getting burned.
If the notion of flipping the whole pancake at once seems a bit daunting, quarter it in the skillet and turn each quarter individually with a spatula.
2 1/4 pounds baking potatoes (about 4 potatoes), scrubbed, peeled, and thinly sliced (about 4 cups)
10 ounces yellow onion (about 1 large onion), peeled and thinly sliced (about 13/4 cups)
2 cloves garlic, chopped
1/3 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper to taste
· · · · Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle.
Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft.
Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty.
Fat per serving = 0.44 g.
Calories per serving = 327.5
Other Uses
Use the dried leaves as potpourri and in sachets to scent clothes and linen and deter moths.
Rosmary is grown as a companion plant for cabbage, beans carrots and sage. It helps to deter cabbage moths, bean beetles and carrot flies.

Rosemary
Rosmarinus officinalis
Labiatae family Language and mythology This aromatic plant originated in the Mediterranean area. The upright variety was valued historically for its beneficial properties and is still highly regarded today. In one legend, rosemary is used to waken Sleeping Beauty; in another, fairies take the form of snakes and lie among the rosemary. A popular saying is, "rosemary for remembrance." Description This ash-colored evergreen shrub has a pungent, pinelike fragrance. It has scaly bark and opposite, narrow, leathery leaves, which are thick and dark green on the top and downy white underneath. Prominent veins run down the middle of the leaves and the margins roll down. The pale blue flowers are about 1/2 inch long and grow in short axillary racemes. The fruit is a very small, spherical nutlet. Plant type and hardiness Tender perennial; hardiness zones 8 to 10. Height and width Height to 72 inches; 36 to 72 inches wide. Light and soil Full sun to partial shade; light, well-drained soil with a pH of 6.5 to 7.0. Pests and disease Aphids, root rot, spider mites, scale, mealybugs, whiteflies, and botrytis. Cultivation A low germination rate makes it difficult to propagate plants from seeds. Sow in flats and plant in the garden 2 feet apart after the seedlings are 3 inches tall. Rosemary is best started from cuttings (or by stem layering). Take 6-inch sections of tip growth in late spring and place in a growth medium. Once the root system is established, plant cuttings outside in a sunny location. Companion planting Plant rosemary next to sage because they stimulate each other. Rosemary is said to repel carrot flies. It also attracts honey bees. Propagation method Cuttings, layering, or division. Bloom time and color December to April; purple to pink. Harvesting Cut anytime as needed. For drying, cut branches before the plant flowers. Shape plants as desired when harvesting branches. Hang bundles upside down in an airy place. When dry, strip the leaves from the stem. Crumble leaves into pieces and store in airtight containers. For freezing, strip leaves from stems, mix with a little water and put in ice cube trays. Fresh sprigs may be frozen in foil for use within several weeks. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
The aromatic oil is added to soaps, creams, lotions, perfumes, and toilet waters. The leaves are used in sachets and potpourris as well as in herbal baths, facial steams, hair rinses, and dyes. Dried or fresh leaves may be used to flavor poultry, fish, lamb, beef, tomatoes, mushrooms, cheese, eggs, potatoes, vinegars, and herbal butters. Rosemary has attractive flowers and is grown for ornamental use in the landscape. The prostrate plant is attractive trailing down over a wall or used for ground cover. It also is used in container gardening. It is said to have some medicinal qualities. Garden notes Slow growing from seed, our plants did not reach significant size the first season. They might have bloomed if we had brought them indoors.

Aromatherapy Rosemary Oil
> Essential Oils
Rosmarinus officinalis, Labiatae family
Description
Rosemary is a shrub like herb growing to 90cm high. Evergreen pointed, narrow leaves approx 2.5cm in length and small pale blue flowers distinguish this plant. Flowering in late spring / early summer. There are variegated silver and gold striped varieties but the green leaved variety is the only one used for medicinal purposes.
Other members of the rosemary family include clary sage, basil, thyme, marjoram, mint, patchouli, myrtle and hyssop.
The name is derived from the latin 'ros maris' meaning dew of the sea based on its growth close to the sea and the appearance of the blossoms from a distance. The essential oil is colorless or pale yellow.
History / Traditions
The plant was considered sacred by the Romans, being used as a decoration for statues and paintings of the gods. The Greeks also decorated statues with rosemary wreaths. The Egyptians used the plant for incense in ritual cleansing and healing and there is evidence that it was used from the earliest times.
philosopher healers such as Dioscorides, Theophanus and Conrad Gesner all recognized the beneficial effects of Rosemary in the treatment of liver, heart, brain and eye problems.
During the plagues of the middle ages Rosemary was burnt to drive away evil spirits and protect against infection.
Rosemary was said to have rejuvinating properties an powers and was used in Hungary water, a popular toilet water named after queen Elizabeth of Hungary. Many legends and folk tales have built up around this plant and ornaments made from rosemary were used on festive occasions as signs of love and faithfulness.
Extraction
The higher quality oil is produced by steam distillation of the leaves and the flowering tops of the plant. In Spain a lesser quality oil is produced from the whole plant. About 66 pounds of plant material yields about a pound of essential oil.
Distribution
Naive to the Mediterranean region. The main oil producing countries are France, Spain and Tunisia. The plant is now cultivated worldwide in California, Russia, England, France, Spain, Portugal, the middle east, Yugoslavia, Morocco and China.
Properties of Oil
A strong, fresh, clear woody aroma. Poor quality oils have a strong camphoraceous note. Analgesic, antidepressant, antirheumatic, antieptic, antispasmodic, aphrodisiac, astringent, carminative, cleansing, diuretic, fungicidal, hepatic, restorative, stimulant, tonic.
Aromatherapy Uses
The oil has a positive effect on the digestive system, helpful for indigestion, colitis and constipation. It is also good or hepatic disorders being a liver and gall-bladder tonic.
The circulatory system also benefits from the oil. The oil an normalize blood pressure and help combat hardening of the arteries.
Rosemary is good for rheumatic and muscular pain, especially tired and over worked muscles. It has a warming effect on cold limbs and is helpful in the winter for rheumatism aggravated by cold.
Rosemary has a stimulating effect on the nerves and is beneficial for all nervous disorders including hysteria, and paralysis.
The other benefits of rosemary include a positive effect on menstrual cramps, an excellent skin tonic property, a stimulant for the scalp encouraging hair growth and providing treatment for dandruff and greasy hair.
The emotional benefits of Rosemary include its ability to clear the mind and the emotions promoting mental clarity, it also provides an uplifting boost to confidence.
Safety data
Non-toxic and non-irritant (in dilution) non-sensitizing, Rosemary should not be used during pregnancy or by epileptics. The oil should be used with caution if suffering from high blood pressure, hypertension or insomnia. Skin irritation may occur with sensitive individuals.
Components
Pinene, camphene, cineol, borneols, camaphos, resisn, saponin
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Rosemary
Other names: Rosmarinus officinalis, compass plant, incensier
Parts Used: The herb.
Culinary uses: Rosemary is a very versatile herb. Its uses include breads, meats, jams to desserts.
Either rub into or sprinkle lamb, duck, chicken, or pork with rosemary leaves before roasting.
They add sweeter flavor to fruit cups, punches, and marinating sauces.
For some, the flavor may be too strong so use sparingly at first.
Uses: Rosemary tea is a good remedy in nervousness and nervous dyspepsia, sleeplessness, and head pains.
Used to stimulate the urinary organs.
It is considered efficacious for headaches accompanying weak circulation.
It is considered a good herb to assist memory functions.

Rosemary
Latin name: Rosmarinus spp.
Rosemary is a symbol of frendship, love and remembrance. Enclose rosemary sprigs in your Christmas cards, birthday cards, etc., for a fragrant reminder.
Although it is dedicated to the Virgin Mary, it was cherished long before Christianity. Rosemary twigs were tied on a baby's cradle to ensure sweet dreams. Grandfathers still drink rosemary tea to grow hair on shiny heads. It is customary to distribute rosemary sprigs to mourners at funerals and to drop the sprigs into the grave. Judges will sometimes put rosemary on the dock at court to comfort the heart and help a weak memory. Rosemary dipped in scented water was carried at weddings as a sign of wisdom, love, and loyalty.

Sage
Sage (Salvia officinalis)
Sage is a decorative evergreen shrub with downy foliage that varies in color from gray to gray-green, with one variety producing deep purple leaves. The camphor scented, purple-blue flowers, which appear in mid-summer are exceptionally attractive. Plants can reach a height of 2 feet with a spread of 18 inches.
Cultivation
Sage prefers a sunny location with alkaline soil. It grows best in a warm climate. Propagate from summer cuttings taken with a heel or by layering established branches in spring and fall. Seed is unreliable and slow to flower. Keep the plant well pruned to encourage young shoots with a strong flavor. Pruning also keeps the plants from becoming leggy and twiggy.
Culinary Uses
Use in sauces and stuffings for fatty meats such as goose, duck, pork and sausage.
In Italy, the fresh leaves are lightly fried with liver, and rolled up with ham and veal in saltimbocca.
In Germany and Belgium, the leaves are added to eel and other oily fish dishes.
In Middle Eastern countries the leaves are used liberally in salads.
· · · · Cosmetic Uses
Leaves can be strewn in bathwater and in rinsewater to enhance dark hair.
Medicinal Uses
Because of its anticeptic qualities, sage tea is used as a gargle for a sore throat. There's also compelling new research indicating that sage may be of value to people with diabetes. Laboratory studies indicate that sage may boost insulin's action. Sage was among 24 herbs tested that were found to boost insulin activity two- to fivefold or more in patients with Type II (non-insulin dependent) diabetes. For people who have diabetes, this means that drinking sage tea in conjunction with their insulin treatments is worth a try.
To make a tea, pour a cup of boiling water over one to two teaspoons of dried leaves and steep for ten minutes. If you have diabetes, it would be a good idea to discuss using sage with your doctor. For sore throat, allow the tea to cool till warm, then gargle as needed.
Other Uses
Dark sage leaves are an attractive addition to potpourri.

Sage
Salvia officinalis
Labiatae family Language and mythology The name sage comes from the Latin salvere or salvation meaning 'to be in good health, to cure, to save.' Sage was a sacred ceremonial herb of the Romans. It was associated with immortality and was thought to increase mental capacity in ancient times, as referenced in the proverb, "How can a man grow old who has sage in his garden." Sage is found on many continents. The Chinese valued it for use in teas, and the American Indians used it for medicinal purposes. Description Sage has square, downy stems that become woody after the second year. The paired leaves are 2 inches long and grayish green with soft, velvety hairs and pronounced veining underneath. Yellow blotches appear on old leaves. The deep-throated mauve-blue flowers grow in whorls. They are two-lipped, have a bee-shaped calyx, and are 1/2 to 3/4 inch long. The tiny ovoid seeds are dark brown. Plant type and hardiness Perennial, hardy evergreen shrub; hardiness zones 4 to 8. Height and width Height 12 to 30 inches; width to 24 inches. Light and soil Full sun; fairly rich, light, dry, well-drained soil with a pH of 6.4. Pests and disease Root rot, slugs, spider mites, spittle bugs, and wilt. Cultivation Sow in spring and transplant to 2 feet apart when seedlings are 4 inches tall. The site should have well-drained soil and plenty of sunlight. Keep the soil moist when the seedlings are young. When the plants are well established, water only in dry weather. Companion planting Sage attracts bees and grows well with rosemary. Sage also helps repel cabbage butterflies and improves the flavor of cabbage. Propagation method Cuttings, layering, division, or seeds. Bloom time and color June; mauve-blue, pink, and white. Harvesting Harvest sage before the plant flowers. Gather sprigs, tie in loose bundles, and hang upside down in a cool, airy place. Branches also may be placed on wire racks in a warm location out of direct sunlight. When the sprigs are dry and brittle, remove the leaves from the stems. Store either whole or crumbled in an airtight container. Fresh sage may be chopped, placed in an ice cube tray with water, and frozen. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
Sage is used for insect repellent and for fragrance in potpourris. It also is used for infusions to color hair silver and it stimulates the skin in facial steams, baths, and lotions. It flavors vinegars, herbal butter, omelets, soups, and poultry stuffings. Fresh sage is sometimes added to salads. Because it dries well, it is used in herbal wreaths (especially culinary) and nosegays. It can be grown in containers. It is said to have some medicinal qualities. Garden notes The common silver sage, the purple variety, and two variegated forms of sage were a major part of our garden. They filled out well, and their coloration provided great contrast. We harvested large quantities throughout the season, with a single plant producing more leaves than expected.

Sage
Other names: Salvia officinalis
Parts Used: The leaves.
Culinary uses: Sage leaves added to poultry stuffing give it its characteristic flavor.
Sage is a strong flavored herb-very pungent and aromatic.
It is used in sausage, liver, fish, and cheese.
If used sparingly, it is good with pickles and onions.
Uses: Sage directs its stimulating therapeutic action toward the liver, kidneys, and gallbladder, from which the latter two organs it helps to remove fravel and stone formations.
For this purpose, the herb is usually combined with others of similar but gentler nature such as dandelion , and yarrow .
It is a carminative which helps expel the sharp pains caused by gas or wind and a tonic-restorative in debility of the nervous system.
Sages astringent action helps heal affections of the mouth and throat, for it is used as a mouthwash and gargle for sore throat, mouth ulcers, and inflamed tonsils.
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Scented Geranium
(Pelargonium)
Scented geranium is the perfect plant for your kitchen window because it's useful as well as attractive. Outdoors it's a half-hardy perennials that collapses if touched by frost. The plant, which originated in Africa, was first "discovered" by Tradescent, the gardener of Charles I of England. He grew a number of varieties in the royal greenhouses.
Different varieties have different aromas. You can choose between lemon scented, P. crispum minor; apple scented, P. odoratissium; oak-leaf scented, P. quercifolium; rose scented, P. graveolens; Nutmeg scented, P. fragrans; peppermint scented, P. tomentosum, and many others. The flowers may be white, pink, purple, red or variegated and usually have no smell.
Description
The plants have dark green, pale green or green-and-cream variegated leaves. They may be deeply cut or frilled and may vary in size from ½ to three inches across. The five-petaled flowers are borne in clusters and are long-lived. Height varies considerably, and may be between 1 foot and 3 feet. The stems are tough and woody.
Cultivation
Pelargonium are grown from tip cuttings taken in spring and summer. Mature plants sometimes send out root suckers that can be carefully removed from the mother plant. They like a good, well-drained soil, plenty of sun, and protection from cold. In hot, dry weather you will need to water the plants. Grown inside, they will need plant food once a week to encourage full leaf growth. The plants should be cut back in winter to prevent their becoming straggly.
Rose and lemon varieties are particularly well-suited to containers. Peppermint Pelargonium does better when planted in the shade of a tree or shrub and allowed to grow right up into the branches.
Culinary use
The fresh leaves may be infused in milk, cream, and syrups for desserts, sherbets, custards and ices.
Chop the leaves into softened butter for sandwiches and cake fillings. Makes an excellent garnish.
Rose scented varieties are used to flavor stewed apples and pears and apple jelly.
When making cakes and pies, line the pans with the leaves. To make them lie flat, dip into hot water and shake dry.
Add a leaf to an herbal tea.
· Other Uses
The fresh leaves can be infused in bath water or rinsing water for hair.
Dried leaves are a fragrant addition to potpourri and sachets to scent clothes and linens.
·
Shasta Daisy
Shasta Daisy (Chrysanthemum maximum)
The Shasta daisy is a creation of plant breeder Luther Burbank, who for 15 years interbred wild species of chrysanthemums from various parts of the world to produce this modern mainstay of perennial gardens. They range in size from 1 to 3 feet tall and will bloom some time between mid-summer and fall. The flowers, as large as 6 inches across, come in single, double and anemone forms, and are nearly all snow white with occasional tinges of yellow.
HOW TO GROW
Shasta daisies do well in Zones 4-10 and do best in full sun. They need a soil that has been enriched with organic material such as compost, leaf mold or cow manure. They will need ample watering during the growing season and good drainage while dormant in the winter. Space the plants 12 to 14 inches apart.
They are easily grown from seed in the spring, but those grown from seed will not bloom until the second season. Division of clumps is the prefered method of propogation, and this can be done in the spring. To prolong the bloom pick off flowers as soon as they fade. To prevent overcrowding, divide painted daisies and Shasta daisies after three or four years of flowering, feverfews after one or two years.
Type: perennial Propagation: dividing clumps, seed Light: full sun Flower Color: most are white Bloom Time: mid summer to fall Height: 1-3 feet Width:- Soil Requirements: well composted, moist during growing season, well drained when dormant Zones: 4-10 Uses: beds, borders

Speedwell
Brooklime
Other names:Veronica officinalis, Veronica beccabunga, American brooklime, European Brooklime, speedwell, water pimpernel (water speedwell), Veronica anagallis-aquatica)
Parts Used: The entire herb.
Uses: Brooklime has diuretic and toxic-cleansing properties and is most useful in all urinary, kidney, skin, and blood disorders.
This herb helps stenghthen and fortify the body against disease.
It is a diuretic and alterative in action and also a solvent-eliminator, serviceably cleansing the urinary organs of stone formations and removing catarrhal deposits from the bronchia canals.
A tepid infusion, plain or sweetened, is sipped to allay irritations of the throat and to remove nasal catarrh.
The strong decoction is applied to skin affections, pimples, and slowly healing sores.
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St. John's Wort
St. John's Wort (Hypericum perforatum) This tough little perennial shrub grows 12-36 inches tall and is covered with pretty, fragrant yellow flowers from mid to late summer. The flowers have 5 petals and clusters of feathery gold stamens. The dark green leaves have oil glands which look like tiny perforations on their undersides. Cultivation St. John's wort is usually propagated from runners in the autumn or by seed sown early in the spring. The plant does best when planted on an average soil and prefers dappled shade or full sun. the plants grow rapidly but are short lived, usually lasting only five or six years. Because of their dense, compact habit of growth they rarely need pruning, but if it is necessary to cut off deadwood, do so in early spring. New plants can be started from softwood cuttings of young growth in late spring or early summer. Harvesting Cut flowers when fully open and pick leaves as required. Always harvest before the heat of the day. Medicinal Uses Use caution as this plant can cause photosensitivity in some people. For Depression Many clinical trials show Saint-John's-wort to be useful in treating mild depressive states. Studies in 3,250 patients found improvement or total freedom from symptoms in about 80% of the cases treated, with only 15% not responding. In Germany, the most popular prescription drug of any type, natural or synthetic, for the treatment of mild depression is a concentrated extract of the flowers and leaves of Saint-John's-wort, often simply called hypericum. There, just under 200,000 prescriptions per month are filled for a single brand (Jarsin), compared with about 30,000 per month for fluoxetine (Prozac). This figure does not include sales of other hypericum products, whether they are prescribed or self-selected. Approximately 80% of the sales are prescriptions, which allows their cost to be reimbursed by the German health-insurance system. When preparing St. John's Wort grown in your garden, use two to four grams of dried herb daily. The herb can be prepared as a tea. Both leaves and flowers are used. For Other Conditions For medicinal use, prepare a tincture or infusion of the aerial parts. It is useful as a wound healer, encouraging the formation of granulation tissue and promoting nerve repair. Taken internally, the red oil from the plant helps to heal stomach ulcers. Take an infusion or tincture internally for rheumatism, or massage the oil into the joint. Treats nerve-related disorders such as neuralgia, sciatica and shingles. Eases symptoms of menopause. The oil is good to use topically for wounds, sunburn, burns, and post-operative scars. In Germany it is traditionally used for colic, aches and pains, inflammation of the digestive tract and bed-wetting.
The Herb of St. John It has been known as goatweed, klamath weed and tipton weed. It has a rich folkloric tradition and a history of use that began with the ancient Greeks and has continued to the present. It grows and is used throughout Europe, North America and elsewhere. It has been celebrated for its magical qualities and blasted as a "noxious weed." The herb is St. John's wort (Hypericum perforatum). St. John's wort ("wort" is an Anglo-Saxon word meaning herb) is named after John the Baptist. The red oil glands that dot the herb's leaves were once believed to be drops of blood, a reminder of the day the saint was beheaded. Some traditionalists believe that the best day to harvest St. John's herb is on June 24, the Feast of St. John. Interestingly, that harvest date often does yield optimal potency in the herb. A Hardy Immigrant This shrubby perennial is found in dry soils, fields and sunny places. Though it was originally introduced to America from Europe, St. John's wort now thrives throughout much of eastern and pacific coastal North America. It's related to Rose of Sharon (Hypericum calycinum), a cultivated ornamental plant. St. John's wort has a pale brown stem and oblong leaves that grow in pairs. The leaves contain many translucent oil glands that look like holes (hence the species name perforatum, which describes the apparent perforations). The bright red color in these glands is produced by the pigment hypericin. The plant produces clusters of yellow flowers from June to September. Each of these flowers has five petals with black dots at the edges. These petals produce the same dark red pigment, hyper-icin, if you crush thembetween your fingers. The herb has a strong acrid flavor and an aroma reminiscent of turpentine. Because it's relatively common and has been known to cause photo- sensitivity in grazing animals (this photosensitivity may in turn produce skin problems in animals who are exposed to extensive direct sunlight), St. John's wort is regarded among some ranchers and others as a nuisance and a noxious weed. Others cherish the colorful perennial, whose green leaves and bright yellow flowers make for a stunning splash of summer color. Those who cultivate the herb typically germinate and plant the seeds in early May or late April. It is the bright red pigment, hypericin, that is regarded as the key constituent in St. John's wort, though there are dozens of other active constituents. Hypericin may be found throughout the plant, but is typically found in greatest concentration in the yellow flowers. Hypericin concentration is typically highest when the flower buds are full but not quite open. At Frontier Natural Products Co-op, we bring the plant in whole, then cut and sift it, using the potent flowering tops with a significant proportion of buds. We test the herb for the levels of hypericin, using HPLC (High Performance Liquid Chromatography). You can evaluate the quality of your St. John's wort without HPLC equipment by immersing the herb in olive oil (yielding a simple flower oil appropriate as a supportive skin dressing). As a rule of thumb, the redder the oil becomes, the more potent the herb. A Magical Wort St. John's wort has long been associated with magic, and it was regarded as having power over evil spirits. The genus name Hypericum is derived from two Greek words - hyper and eikon, meaning "over" and "apparition." Early Christians and pre-Christians saw power in the bright, sun yellow flowers and stamens - the power, as they saw it, to ward off encroaching darkness and evil apparitions. Herbalist, author and educator Rosemary Gladstar notes that in pre-Christian religious practices in England, St. John's wort was used in many of the ceremonies and rituals. Bringing the flowers into the house on mid-summers eve would protect against the evil eye; and sleeping with a sprig of the plant under one's pillow on St. John's Eve would
his blessing. A Tradition of Healing St. John's wort has been used as a health enhancer since the time of the ancient Greeks. It was favored by both Galen and Paracelsus, two of the great Greek healers and scientists, for purposes still employed today. Externally, the oil of St. John's wort may be used as a reinforcing balm for the skin. Internally, St. John's wort is a specific for the nervous system, and it is used to support nerve tissues throughout the body. The herb induces hypotension in blood vessels, thereby increasing blood flow. It is often used by those who are experiencing high degrees of stress or mental burnout. It is also used as a general support to the nervous system. It is not generally appropriate for those who suffer from severe depression.
Caution: St. John's wort has been known to induce photosensitivity in grazing animals, particularly cattle, sheep, horses and goats. While its potential to induce similar photosensitivity in humans is not well documented, it is generally advisable, when using the herb internally, to keep the doses small. Furthermore, people who are consuming St. John's wort should avoid extended exposure to direct sunlight, since they may be more susceptible to sunburn, rashes and other skin conditions.
Conclusion As a magical charm, a nurturing skin balm and a nervous system support, St. John's wort is the herb par excellence. The next step for us at Frontier in our relationship with this herb is to develop a good organic source that we can bring in direct from the grower and that meets our stringent quality targets.
Copyright © 1996-2001 by Frontier Natural Products Co-op All rights reserved.
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St Johnswort
Other names: Hypericum perforatum
Parts Used: The leaves and flowering tops.
Culinary uses: The herb and fruit are sometimes used as a tea.
Flowers can be used for making mead.
Other uses: An ointment or tincture of the flowers is most useful for skin eruptions, scratches, insect bites, general irritations and wounds.
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Statice
Statice (Limonium perezii)
The most widely used everlastings, statice has a large flower head of small, papery blooms on stiff stems. The small flowers are held in dense, large clusters above the gray-green foliage. They are unsurpassed for fresh and dried arrangements. Statice is easy to grow and salt tolerant. Seeds can be started indoors 6-8 weeks before planting or sown directly outdoors. Division may be done in early to late spring or root cuttings can be taken in mid-winter and grown indoors or in a coldframe until spring. It is resistant to deer and will bloom all summer long.
Type: perennial Propagation: seeds Light: full sun Flower Color: various Bloom Time: spring, summer Height: 2½-3 feet Width: 2 feet Soil Requirements: neutral pH, well-drained, average fertility Zones: 9-11 Uses: border, bed, cut flowers, dried arrangements

Strawberry
Strawberry
Other names: Fragaria vesca, (Fragaria virginiana-wild strawberry)
Parts Used: The fruits, leaves, roots.
Uses: The friut is rich in major minerals that are easily assimilated- sodium, calcium, potassium, iron, sulfur, and silicon and also vitamin C.
The fruit is also useful as a tartar-removing dentifrice; its freshly expressed juice serve to remove dental discoloration by bing allowed to remain on the teeth a few minutes and then rinsed off with warm water.
Its best thereapeutic qualities are its catarrh-removing and stone-dissolving capabilities, of great benefit ot the alimentary and urinary structures.
A decoction of the astringent fall-collected stems and roots can heal a sore throat and mouth sores, and diluted with an equal amount of water is a strengthening tonic for convalescents and especially for children having bowel and bladder weakness.

Tea Tree
Aromatherapy Tea Tree
> Essential Oils
Melaleuca Alternifloria Narrow-leafed paper bark tea tree (Ti-tree Ti-trol Melasol)
Due to its unique composition Tea Tree oil displays a number of remarkable properties making a very effective oil for a wide range of complaints. Foremost and what makes Tea Tree outstanding in comparison to other remedies, is that it is active against all three varieties of infectious organisms: Bacteria Fungi and Viruses. Independent microbiological testing has confirmed the effectiveness of Tea Tree oil in fighting infection is further backed up by its ability to protect itself and to respond appropriately.
Description
A small tree or shrub (smallest of the tea tree family) with needle like leaves similar to cypress, with heads of sessile yellow or purplish flowers.
Distribution
Native to Australia. Other varieties have been cultivated elsewhere, but Melaleuca alternifolia is not produced outside Australia, mainly is New South Wales.
History / Traditions
The narrow-leafed paper bark Tea Tree MELALEUCA ALTERNFOLIA is one member of an extensive botanical family - the Myrtaceae. All plants belonging to this family are aromatic because they have glandular dots in their leaves which, when crushed, release essential oils of varying amounts and constituents. There are a large group of plants in Australia known collectively as TEA TREES. The fact that the same name is commonly used to describe a very diverse and wide spread botanical group of plants has led to some confusion. Also the fact that the essential oil derived from Melaleuca Alternfolia has also been called Ti Tree oil, although Ti is the Maori name for the Cabbage tree (Cordyline Australis). Aborigines used a number of tea trees in medicine for coughs, colds. The leaves were crushed and inhaled or soaked to make an infusion. Leaf washes were applied to pains, sores and burns.
Extraction
Essential oil by steam or water distillation from leaves and twigs.
Details of Oil
A pale yellowy-green or water-white mobile liquid with a warm fresh, spicy-camphoraceous odour.
Aromatherapy Uses
SKIN CARE: Abscess, acne, athlete's foot, blisters, burns, cold sores, dandruff, herpes, insect bites, oily skin, rashes (nappy rash), spots, verrucae, warts, wounds.
RESPIRATORY SYSTEM: Asthma, bronchitis, catarrh, coughs, sinusitis, tuberculosis, whooping cough.
GENITO-URINARY SYSTEM: Thrush, vaginitis, cystitis, pruitis.
IMMUNE SYSTEM: Colds, fever, 'flu, infectious illnesses such as chicken pox.
· · Antiseptic / Bacretrial Properties
Treatment of cuts, burns, insect bites, infected splinters and all kinds of wounds, especially dirty or ones which contain puss. As an antiseptic it is valuable for general skin care, spots, acne and blackheads etc. As a general disinfectant it is especially useful for respiratory or genito-urinary tract infections i.e. bronchitis and sinusitis or cystitis.
Anti-fungal Properties
Tea Tree's effective treatment for ringworm, athletes foot, thrush (candida). It has also been used to combat fungal diseases affecting animals fish and plants.
Anti-viral Properties
Viruses are the invading organisms responsible for most epidemic illnesses. As a powerful anti-viral agent, Tea Tree is effective in fighting many common infectious diseases such as measles, chicken pox, flu, cold and shingles, as well as other viral complaints i.e. cold sores, verrucae and warts.
Immuno-stimulant Properties
It this context Tea Tree is of great value as a preventative remedy to help the body fight off all kinds of infection. Especially important if the body is already in a weakened condition brought on by either stress, illness or the use of antibiotics or other drugs which have lowered the body's natural resistance levels. It can be helpful to those who need to build up their strength before a surgical operation or for those suffering from chronic or long standing debilitating illness. Its possible application to AIDS is also currently being researched.
Blends
Lavandin, Lavender, Clary-sage, Rosemary, Oak moss, Pine, Cananga, Geranium, Marjoram and spice oils, especially clove and nutmeg.
Contra Indications None
Safety
Non-toxic, non-irritant, possible sensitization in some individuals. The strength of Tea Tree oil should be respected and therefore large amounts should never be used neat on the body or in particularly sensitive areas.
Other uses
Tea tree oil is employed in soaps, toothpastes, deodorants, disinfectants, gargles, germicides and increasingly in aftershaves and spicy colognes.
Recipes - Steam Inhalations
2 drops of tea tree oil in a bowl of steaming water. Cover head and inhale for 5-10 minutes. To relieve congestion and fight infection.
Recipes - Massage
Add 3-5 drops of Tea Tree oil to 30ml of base oil and massage in for rheumatic pain. Twice daily.
Recipes - Bathing
As a disinfectant measure add approximately 3-5 drops to the bath water. Helps with skin infections.
Immune System Treatment
Massage once weekly with a blend of 3-5 drops of Tea Tree oil to 30ml of base oil. To help strengthen the immune system.
Additional Information
Principal constituents: Terpinene-4-01 (up to 30%), cineol, pinene, terpinenes, cymene, sesquiterpenes, sespuiterpene alcohols.

Thyme
Thyme (Thymus vulgaris)
strong medicinal doses should be avoided if there is any possibility that you are pregnant.
Thyme is a perennial native to the Mediterranean. It is hardy to zone five, but is prone to disease and insect infestation in the deep south. Southern gardeners may want to grow thyme indoors in containers so that conditions may be carefully controlled. Most varieties grow to only six to twelve inches in height, and they make an attractive edging for the perennial border. Leaves are dark gray-green in color, and pale pink flowers bloom at the tips of the stems in summer.
You can start thyme from seeds to get a wider selection of varieties. Most nurseries carry transplants in spring and summer. It prefers a sandy, dry soil and plenty of sun. If your soil is acidic, add some lime. If you live in a very cold climate, protect the plants in winter by mulching heavily. Once established, the only care will be regular pruning of the plants and removal of dead flowers and pruning to remove old wood.
Harvesting
Leaves can be harvested for fresh use throughout the summer, but the flavor is best just before flowering. To dry, cut the stems just as the flowers start to open and hang in small bunches. Harvest sparingly the first year.
Culinary Uses
Thyme has a strong piquant or lemony flavor. For fresh use, the flavor is best just before flowering.
Enhance the flavor of meat, fish and poultry dishes with thyme.
For chicken and fish marinades, bruise fresh sprigs of thyme and tarragon, and combine with red-wine vinegar and olive oil.
Use in herb butters and cottage cheese.
Medicinal Uses
It is safe to use thyme as a seasoning during pregnancy , but strong medicinal doses should be avoided if there is any possibility that you are pregnant.
Thyme was grown in monastery gardens in southern France and in Spain and Italy during the Middle Ages for use as a cough remedy, digestive aid and treatment for intestinal parasites.
A solution of thyme's most active ingredient, thymol, thyme's most active ingredient, is used in such over-the-counter products as Listerine mouthwash and Vicks VapoRub because of its well-known antibacterial and antifungal properties. Thymol apparently also has a therapeutic effect on the lungs. Ingesting or inhaling the oil helps to loosen phlegm and relax the muscles in the respiratory tract.
In Germany, concoctions of thyme are frequently prescribed for coughs, including those resulting from whooping cough, bronchitis and emphysema. In the United States, thyme extract was included in a popular cough syrup, Pertussin, that is no longer on the market. Thyme is used in herbal teas prepared for colds and flus. In addition, thyme has antifungal properties and can be used against athlete's foot.
Taking thyme
To make a tea, use two teaspoons of dried herb per cup of boiling water and steep for ten minutes. Add sage to the tea if you have a nagging cough. The Food and Drug Administration includes thyme on its list of herbs generally regarded as safe, but large doses may cause intestinal problems. If you experience diarrhea or bloating, cut back on the amount you're using or discontinue use altogether.
A stronger tea is useful as a mouthwash or rinse to treat sore gums.

Thyme
Thymus vulgaris
Labiatae family Language and mythology The genus thymus is a Greek word for 'courage.' The name also may be derived from a Greek term meaning Œto fumigate¹ because the herb was burned to repel insects from the house. Fairies were thought to live in a bed of thyme. Historically, it has had a medicinal reputation. A soup of beer and thyme was used to overcome shyness, while a tea of wild thyme was used by Scots to gain strength and courage and to prevent nightmares. Description This small, shrublike plant has numerous quadrangular, woody stems that are finely covered with hair. The opposite, sessile leaves are 1/4 to 1/2 inch long, ovate to lanceolate, and slightly rolled at the edges with a pale, hairy underside. The bluish purple to pink flowers are tubular, two-lipped, and less than 1/4 inch long. They are arranged in whorled terminal clusters. The fruit is comprised of four tiny, seedlike nutlets. Plant type and hardiness Perennial; hardiness zones 5 to 9. Height and width Height 12 inches; width 10 to 12 inches. Light and soil Full sun to partial shade; light, dry, well-drained soil with a pH of 6.3. Pests and disease Root rot, fungal diseases, and spider mites. Cultivation In spring, sow seeds in a seed tray or scatter directly onto the ground. Keep plants moist while young. Thin to about 6 inches apart. Once well established, thyme does not require much watering or any fertilizer. Propagation by root division should be done in spring. Divide the bush into smaller parts, making sure each piece has rootlets attached. Cuttings should be taken in late spring. Insert 4-inch shoot tips into pots of sand medium and keep them well watered. Companion planting Thyme is said to repel cabbage root flies. Since bees are strongly attracted to thyme, plant where pollination is required (e.g., with tomatoes). Propagation method June and July; bluish purple to pink. Bloom time and color Harvest the leafy branches just before the plant flowers. Gather them on a dry day after the dew has dried and before midday. Hang in bundles upside down in a shady, dry, airy place. When the leaves are crisp to the touch, strip them from the stems and store in airtight containers. Harvesting Seeds, layering, cuttings, or division. Herbal uses Aromatic, cosmetic, culinary, decorative, and medicinal.
The dried flowers and leaves scent potpourris and sachets. Thyme also is used as an antiseptic and stimulant in herb lotions and baths. It flavors vinegars, herbal butter, tea, poultry, fish, stuffings, stews, soups, bread, mayonnaise, mushrooms, and broccoli. Fresh or dried thyme may be added to salads. It is used in wreaths and in floral arrangements. Thyme can be grown in containers. It is said to have some medicinal qualities. Garden notes Our plants spread nicely and provided a showy display of flowers in August and September, possibly because the plants were set out late in the season. Visitors admired these low-growing plants, which were very effective on the edges of the garden border.

Aromatherapy Thyme Oil
> Essential Oils
Thymus vulgaris, Labiatae family
Description
A perennial evergreen shrub growing to 45cms high with woody root and branched upright stem. The plant has small green-gray, oval leaves and pale purple or white flowers. The aroma is rich, powerful, sweet warm and herbaceous with a somewhat spicy aroma.
Distribution
Native to Spain and the Mediterranean region, now found throughout Asia Minor, Algeria, Turkey, Tunisia, Israel, the USA Russia, China and central Europe. The oil is mainly produced in Spain but also in France, Greece, Israel, Morocco, Algeria, Germany and the USA.
History / Traditions
Used by the ancient Egyptians in the embalming process and by the Greeks to fumigate against infectious diseases, thyme was one of the earliest medicinal herbs of the Mediterranean region. Known by Hippocrates and Dioscorides. The name derives from the Greek 'thymos' meaning 'to perfume. It is also long established as a culinary herb.
Culpeper say of Thyme: It is a notable strengthener of the lungs, as notable as any that grows; It purgeth the body of phlegm and is an excellent remedy for shortness of breath. It kills worms in the belly ... it is so harmless you need not fear the use of it.
Extraction
Essential oil is extracted by steam distillation from the fresh or partly dried leaves and flowering tops. 'Rd thyme oil is a crude distillate, 'White thyme oil is produced by further distillation or rectification (an absolute is produced in France by solvent extraction for perfumery use.)
Details of Oil
Red thyme oil is a red, brown or orange liquid with a warm spicy-herbaceous, powerful odor. White thyme oil is a clear, pale yellow liquid with a sweet, green-fresh, milder scent. It blends well with bergamot, lemon, rosemary, melisa, lavender, marjoram, Peru Balsam and Pine.
Other Varieties
There are numerous varieties of Thyme - the common thyme believed to be derived from the mother of thyme (T. serpyllum), which is used to produce an essential oil called serpolet, similar in effect to the common thyme oil.
Another species used for the production of the so called red thyme oil is the Spanish thyme T. sygis, a highly penetrating oil good for cellulitis, sports injuries etc.
Other species used for essential oil production include lemon thyme (T. citriodorus), a fresh scented oil good for asthma, and other respiratory conditions and also safe for children.
Other Uses
There are many chemotypes of thyme oil: notably the 'thymol' and 'carvacol' types (warming and active); the 'thuyanol' type and the milder 'linalol' or 'citrol' types. Thyme has a wide range of uses, in Western medicine the main application has been in the treatment of digestive complaints, respiratory problems and the prevention and treatment of infection.
Muscles joints and circulation: Rheumatism, muscular aches and pains, cellulitis, arthritis, sprains, anemia.
Skin: Insect bites, lice, scabies, dermatitis, eczema, cuts, bruises, acne, abscess, cellulitis, gum infection, athletes foot, wounds.
Respiratory: Asthma, bronchitis, catarrh, coughs, laryngitis, sinusitis, sore throat, tonsillitis, flu, whooping cough, throat infections.
Digestive system:Diarrhoea, dyspepsia, flatulence.
Genito-urinary system: Cystitis, urethritis.
Immune system: Infectious diseases, staphylococcus, physical an psychological weakness.
Nervous system: Headaches, insomnia, nervous debility, neurasthenia and stress related complaints. Helps to revive the body and the mind.
General: Debility, insomnia.
Reproductive system: Vaginitis (douche of boiled water with 2% of essence of thyme.)
Usage: The oil can be used as a massage oil (diluted with a carrier), as an inhalation, in a diffuser or vaporizer.
Safety data
Thymus Vulgaris is a skin irritant in high concentration, it should not be used with epileptic conditions, hyperthyroidism, high blood pressure or during pregnancy (because it is a euterine stimulant).
Red thyme oil, serpolet (from wild thyme), 'thymol' and 'carvacrol' type oils all contain quite large amounts of toxic phenols (carvacol and thymol). They can irritate mucous membranes, cause dermal irritation and may cause sensitization in some individuals. Use in moderation, in low dilution. They are best avoided during pregnancy.
White thyme is not a 'complete' oil and is often adulterated. Lemon Thyme and 'linalol' types are in general less toxic, non-irritant with less possibility of sensitization, safe for use on the skin and with children.
Components
Thymol and cavacrol (up to 60%) cymene, camphene, borneol, linalol; depending upon the source it can also contain geraniol, citral and thuyanol.

Thyme
Other names: Thymus vulgaris, common thyme, garden thyme, (Thymus serpyllum, wild thyme, creeping thyme, mother of thyme)
Parts Used: The herb.
Culinary uses: The traditional flavor of clam and fish chowders come from thyme.
It is also an ingredient in stuffings for poultry or for breast of lamb.
Thyme is also used for bouquet garni.
This means sprigs of fresh herbs that are tied in a bunch or in cheese cloth and immersed in a soup or stew while it is cooking.
They may be left for the entire cooking period or just until the desired flavor is obtained.
They are then removed from the dish. Thyme, bay leaf , and parsley are basic for bouquet garni, but other herbs may be added also.
Other uses: This herb is indicated for use in spasmodic, irritating coughs, whooping cough, and coughs due to colds.
The stimulant and carminative properties are used whenever there is a tendency for the catarrh to linger along the mucous linings. of the alimentary, bronchial, and urinary systems.
Bouquets of mint, rosemary, and thyme wrapped lightly in cheesecloth and hung in a closet will repel moths.
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Valerian
Valerian
CAUTION: Large doses or extended use may prduce symptoms of poisoning.
Other names: Valeriana officinalis
Parts Used: The roots(aged for at least a year).
Uses: Valerian is useful for nervous conditions, migraine, and insomnia.
Valerian depresses the central nervous system, similar to GABA (which occurs naturally in the brain and inhibits nerve impulse transmission.)
It is a non-narcotic herbal sadative and can be used to promote sleep.
It will reduce pain, tension, anxiety,and stress.
It has been used for after pains in childbirth, arthritis, muscle cramps and spasms, headaches, childhood diseases, ulcers, colic, gas convulsion, and improve circulation.
Valerian is an unpeasant tasting herb; it goes down better if masked by pleasant tasting/smelling herbs and lots of sweetener.
Many people burp 'swamp gas' after drinking/taking capsules of this.
For Valerian to be effective you must take it in sufficient quantities to work e.g. 1-2 tsp. of the tincture (alcohol extract) before bed, or 6-10 capsules of the dried plant. Onset is typically 1 hour. You may awaken a little muddleheaded, which is quickly relieved as soon as you move about. For a daily dose, 5 ml (1 tsp.) of the tincture 3 times a day between meals is the standard dose.
Many cats find it almost as irresistible as catnip, so be certain to store where they cannot smell it.
Some herbals warn of a chemical dependency that can occur when this is taken on a regular basis.
Some people have reported false positives for valium in urine samples after drinking this, but some have also reported false positives for barbiturates.
About 20% of the population respond to Valerian as a stimulant, so if you take it and have insomnia or buzzed out, try hops , chamomile , passionflower or scullcap which are all excellent herbs to relieve stress, anxiety and insomnia.
CAUTION: Large doses or extended use may prduce symptoms of poisoning.
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Verbascum
Verbascum (Mullein)
(Verbascum)

Description
Verbascum can grow to a height of 3-6 feet. The large, grey-white, pointed leaves grow in a rosette. The long flower spikes rise rapidly from the center of the foliage, followed by secondary flower spikes. Most are biennial, but they self-seed freely creating yearly blooms.
Cultivation
Choose a well-drained, sheltered, sunny location. Verbascum will grow in almost any soil. If wind may be a problem, stake the plants before they become too dense. The fine seed can be sown in trays or directly in the garden. Pick the flowers as necessary. In very hot climates the flowers of some verbascum close during the day.
Culinary Use
Flowers make an attractive garnish.
Medicinal Uses
For a sore throat or phlegmy cough, make a tea with a few flowers, sufficient to make a good yellow liquid. Strain through muslin to remove fine hairs that might adhere to the flowers. Tea may also be used as a gargle.
Mullein is soothing to the digestive tract, and a few drops of an oil infusion are effective in treating earache and skin inflamations.
The leaves are sometimes used in medicinal teas, but should not be taken in excess as they are mildly toxic.
· · Other Uses
Flower arrangements.
Drying: Place the flowers face down on paper or racks away from light to preserve color and medicinal properties.
Use in potpouri.
Use in shoes or slippers to keep the feet warm and help ward off chilblains.
· ·
Vipers Bugloss
Windowsill Herbs Chart
Windowsill Herbs
Herb Pot Size Water Needs Light Needs
Aloe 6-12 in. Low South Window
Scented Geraniums 6-10 in. Keep moist South Window
French Lavender 6-12 in. Keep Moist South Window
Lemongrass 10-12 in. Keep Moist South or East Window
Lemon Thyme 6-10 in. Keep Moist South or East Window
Lemon Verbena 8-12 in. Keep Moist South Window
Mints 8-10 in. Keep Very Moist South or East Window
Rosemary 8-12 in. Slightly Moist South or East Window
Pineapple Sage 8-12 in. Keep Moist South or East Window
Tarragon 8-12 in. Keep Moist South or East Window

Yarrow
Yarrow (Achillea millefolium)
Yarrow has been valued since ancient times for its ability to stop bleeding, hence its folk name "nosebleed." Today, yarrow is valued for its ability to fight off colds and flu. It is also an ingredient in many herbal cosmetics. Dried and cut flowers are used in arrangements.
Flowers heads are flat and 2" to 6" across on 2' to 5' stems. Colors include white, yellow, gold, pink and red. The aromatic foliage is green or gray.
Cultivation
Yarrow is an undemanding plant that thrives even in poor soil but does best in a sunny position with good drainage and light soil. Yarrow grows well in zones 3-8 with some cultivars extending to zone 10. Plants are susceptible to disease in humid areas.
Propagate from seeds, by root division or from woody cuttings taken in autumn or spring. They can take a year or two to establish themselves from seed. Place the plants 1-2 feet apart and divide the clumps when they become crowded. Taller cultivars may need to be staked, especially if grown in very fertile soil.
Disease
Mildew
Mildew is a fungal disease which causes grayish downy spots on leaves. Plants which do not have adequate sunshine or air circulation, or those grown in humid climates are most susceptible. Spray with sulfur.
early in the morning while foliage is still slightly moist with dew. Badly infected plants should be cut down and destroyed.
Medicinal Uses
Do not use yarrow during pregnancy, for undiagnosed bleeding, or for more than two weeks.
Use flowers, leaves and stems.
A piece of the plant held against a wound will staunch bleeding.
An infusion can help to break a fever.
A tea made from yarrow with peppermint and elderflower can be used to fight colds and flu.
Yarrow can be of benefit in mild cystitis.
Promotes digestion.
Improves circulation by acting as a vasodilator.
Lowers blood pressure. Yarrow and Chamomile Lotion
· **Excellent for oily skin** Place 1 tbs. dried yarrow flowers and 1 tbs. dried chamomile flowers in a bowl. Add 2 cups boiling water. Leave in a warm place for 30 minutes. Stir again then strain off the liquid. Pour into glass bottles.
Other Uses
Adds color to a border. The flat heads add contrast to mounding or spiky plants.
Use in fresh arrangements.
Makes attractive dried flowers if cut before the sun bleaches them. To dry the flowers, cut them at their peak before they start to fade and hang them head-down in clusters of six to 12 in a dry, airy place out of the sun.
Fragrant addition to potpourri.

· · · Yarrow
Other names: Achillea millefolium, bunch of daisies, old man's pepper, soldier's woundwort
Parts Used:
Uses: Helps with dysmenorrhea, menorrhagia, pain associated with pelvic disorders, and reduces uterine spasms.
Externally; also used for lacerations and puncture wounds.
Other uses include; hemorrhaging disorders; ex. ulcers, hemorrhoids, etc, allergies flus and colds, and circulatory disorders.
It is an antibacterial agent against bacteria.
Caution: Can cause convulsions in very large doses
_________________________________________
Ylang Ylang
Aromatherapy Ylang Ylang Essential oil
> Essential Oils
Produced from the flowers of the Annonaceae family, a plant native to tropical Aisa Ylang Ylang is a deeply relaxing oil with an exotic, rich and sensual aroma. The oil is grown commercially in Madagascar, the Philippines and Reunion islands.
Extraction of the oil
Ylang Ylang essential oil is produced from the flowers year round. These flowers are yellow and star shaped in form. Four grades of oil are available reflecting the distillation process which cqan produce incosistant standards of oil. The oil is graded into four grades or distillations with 'extra' being the finest.
Good quality Ylang Ylang will have a smooth aroma which is not overly strong and which lacks the thick, dominant sweetness of some distillations.
Properties
Ylang Ylang is a deeply relacing fragrance with a long tradition of use in mens fragrances. The oil also has a balancing effect allowing strong emotions to be moderated. The oil also has a rejuvenating effect upon skin and hair.
Usage
Ylang Ylang is used for its calming effects,a few drops in a massage oil or a soothing bath brings great soothing benefits.
Ylang Ylang is best used in moderation. Often the oil when blended benefits from some time to mature and develop. Blended oils benefit from a lower dilution of Ylang than with many other essential oils.

Yucca
Other names: Yucca species
Parts Used: The root.
Uses: Used for gout. Also beneficial in the treatment of urethritis and prostatitis. A blood purifier.
Yucca contains saponins, which make it useful as a cleaner for clothes, hair and body.

_____________________

Disclaimer
These herbal uses and properties are only given for reference purposes. I am not responsible for any actions or outcome of use of these remedies, taken by persons using these references.
The information contained in these pages is not meant to replace diagnosis and treatment by a qualified medical practitioner. All recommendations contained are derived from practitioner suggestion, herbals, legend, and lore. Most information came off the internet, for my own personal learning. I thought I would share with others the information that I have collected. If any of this information is copywritten then please notify me asap so that I can can give credit to where it should go.
Please be aware that like food a person may have a personal reaction to an herb that is not necessarily a toxic substance. If not sure what the uses and dosages of herbs to be used are please consult a medical or holistic practioner

Aconite Apple (Balsam)
Apple (Bitter)
Baneberry
Bloodroot Bryony,
Black
Bryony, European White
Bryony, White
Cabbage Tree
Calabar Bean
Calotropis
Cherry Laurel
Clematis >
Coca, Bolivian >
Cocculus, Indicus >
Dropwort, Hemlock Water >
Foxglove >
Gelsemium >
Hellebore, Black >
Hellebore, False >
Hellebore, Green >
Hellebore, White >
Hemlock >
Hemlock, Water >
Hemp, Indian >
Ignatius Beans >
Ivy, Poison >
Laburnum >
Laurel, Mountain
Lovage, Water >
Mescal Buttons >
Nightshade, Black >
Nightshade, Deadly >
Nux Vomica
Paris, Herb >
Poppy, White >
Saffron, Meadow >
Spurges >
Stavesacre >
Strophanthus >
Thornapple >
Wake Robin, American >
Yew <y/yew-->