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Introduction to Herbs

Preparations

Infusion When plant material is infused in water, the water becomes afragrantly scented and pleasantly refreshing drink known as tea. However, tea ismore than just an enjoyable means of quenching thirst. These are very simpleherbal preparations, probably the oldest and most widely used but very rarelyproperly made. Use a non-metal teapot reserved exclusively for herbs as thetannin in tea could adulterate the delicate flavour of some herbs.

Teas can be used as a drink or, if made two or three times stronger, can be usedin baths, compresses, poultices, and face and hair rinses.

To make Pour 1 cup (250 ml) boiling water over 2 teaspoons fresh or 1 teaspoondried plant material. Cover immediately. Stand 5-10 minutes. The longer the teasteeps, the more bitter it becomes in the same way as black tea so brew it untilits to your taste but the longer it steeps, the more constituents will be extracted.sweeten with honey if liked.

Decoctions A decoction is an extract of herbs produced by boiling the herb inwater. This method is used for hard seeds, roots and barks, which need longerthan an infusion. It is also a method of reducing and preserving water extracts.Although decoctions are prepared by prolonged simmering, they still contain theessential qualities of the fresh herb. They can be drunk on their own, made intosyrups, honeys, gargles, compresses and douches, added to baths or used as aningredient in oils and creams.

To make Chop the material as finely as possible, place in a non-aluminium pan.to each cup (250 ml) of cold water add the equivalent of 2 teaspoons fresh or 1teaspoon dried herb. Cover the pan and bring slowly to a boil. Simmer for 10-30minutes depending on the coarseness of the material. Strain, measure, andmake up to the original amount of fluid with fresh boiling water. Store in acovered container in the refrigerator for 4-5 days.

Tinctures are an extract of the properties of herbs into alcohol or glycerine.Tinctures are much stronger than teas or decoctions - 1 teaspoon (5 ml) tinctureis approximately equal to 1 cup of tea or decoction. Tinctures will last for manyyears if well made and stored. The strength and keeping quality of a tincture islargely dependent on the strength of alcohol used in the preparation. To makeFill a jar with finely chopped fresh plant material or half fill with dried material.Fill the jar with alcohol and close the jar with a non-metallic lid. The jars need tobe labelled with the common and Botanical name of the contents and a date twoweeks hence when the tincture will be ready. Shake daily. After two weeks,

strain the tincture through a sieve and then through a coffee-filter paper into adark coloured glass bottle. Store in a dark, cool place.

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Herb VinegarsThe addition of a herb vinegar will give an instant lift to anordinary vinaigrette, but try using it in other ways, too. Stews, soups and saucesall benefit from a splash of herb vinegar towards the end of the cooking time,and it can also replace some or all of the wine called for in a recipe. The delicate

herbal flavour will be ruined if you use malt vinegar, instead opt for a good-quality white wine or cider vinegar.Ingredients: 600ml white wine or cider vinegar

A good quantity of herbs such as basil, tarragon, bay leaves, thymeor mint

There is no need to chop or pound the herbs just pack the fresh leaves straightinto a jar, pour over the vinegar, cover, and leave to steep on a sunny windowsillfor two weeks, shaking once or twice a day. Strain into a clean bottle, add a freshherb sprig if you wish, seal, and store in a cool, dark place. Experiment withcombinations of different herbs.

Flavoured Oils Herb flavoured oils can be used in marinades or vinaigrettes,

brushed over meat or fish prior to grilling, or drizzled, Italian-style, over chunkytoasted slices of baguette. Virgin olive oil or light sesame oil are best for thispurpose, but other oils work well too. Remember to label your oils so that youknow what the bottles contain.Ingredients: 600ml oil

6 tablespoons of chopped herbs in one of the followingcombinations:basil, lemon thyme, rosemarythyme, rosemary, shallotsbasil, lemon thyme, chives, burnet, garlictarragon, lemon balm, green peppercornsdill leaves, dill seeds, burnet, garlic

Use a mortar and pestle to pound the herbs to a paste. Add a few drops of the oiland stir to a cream, then slowly add the remaining oil. Pour the mixture into aclean, dry jar, cover and leave to steep for two weeks, shaking or stirring once ortwice a day. Strain into a clean bottle, seal, label and store.

Herb Butter Parsley is the herb most commonly used in herb butters, butthere are plenty of other alternatives. Try basil, mint, tarragon, or a combinationof different herbs. Choose those herbs, too, that will best complement the foodwith which you are going to serve them. Mint butter melting over new potatoes isone excellent example of a perfect partnership.Ingredients: 100g unsalted butter

4-5 tablespoons of your chosen herb1 teaspoon lemon juice

Thoroughly combine all ingredients and place in the refrigerator to harden.

Glossary

alterative a term given to a substance that speeds up the renewal of thetissues so that they can carry out their functions more effectively.

anthelmintic a substance that causes the death or expulsion of parasiticworms.

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Introduction to Herbsantiseptic a substance that prevents the growth of disease-causingmicro-organisms, eg. bacteria, without causing damage to living tissue. Itis applied to wounds to cleanse them and prevent infection.

antispasmodic a drug that diminishes muscle spasms.

aperient a medicine that produces a natural movement of the bowel.

carminative a preparation to relieve flatulence and any resultant griping.

cathartic a compound that produces an evacuation of the bowels.

cholagogue the name given to a substance that produces a flow of bilefrom the gall bladder.

demulcent a substance that soothes and protects the alimentary canal.

diaphoretic a term given to drugs that promote perspiration.

diuretics a substance that stimulates the kidneys and increases urineand solute production.

emetic a drug that induces vomiting.

emmenagogue a compound that is able to excite the menstrualdischarge.

febrifuge a substance that reduces fever.

purgative the name given to drugs or other measures that produceevacuation of the bowels. They normally have a more severe effect thanaperients.

vulnerary a drug that is said to be good at healing wounds.

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