THE BOOK OF HERBS

Rosemary BakerPUBLISHED BY:

SHAKTICopyright 2012

All rights reserved. No part of this publication may be copied, reproduced in any format, by any means,electronic or otherwise, without prior consent from the copyright owner and publisherof this book. The author has given this information in good faith and does not accept responsibilityfor irresponsible practice. Herbs are very powerful and can be dangerous. Alwaysconsult a professional.

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TABLE OF CONTENTS IntroductionGrowingCookingCleaning with HerbsHerbalismsymbolismHistoryThe HerbalsHerb Recipes

HERBS Introduction There was once upon a time when herbs and herb gardens were a part of daily life. They were used for cooking, for healing and a variety of other purposes. Herb gardenswere found in most homes yet this gradually began to change and people lost andforgot a lot about herbs.Now resurgence in the interest of herbs is taking place. Because processed food haslost a lot of nutritional and taste value people are looking back to natural ways tobring life back to their food. Adding a few sprigs of mint to a packet of frozen peas changes the taste beyondbelief. Yet it is the health benefits of herbs that are also making these wonderfulplants so fascinating. Mint for example also aids digestion. Herbs have effects,which range from the sedative to energizing, and contain some miraculous powers. GROWING YOUR OWN HERBS Growing your own herbs is an easy way to bring herbs into your daily life. Many canbe grown indoors and they are an attractive piece of dcor.Growing culinary herbs also means you will be likely to use more fresh herbs in yourcooking, with the added benefit over dried herbs.If one starts with a few herbs that one is like to use lots of, say parsley, which is easyto grow and can be used in most dishes with its mild and fresh flavor, then onesenthusiasm for the herb garden is unlikely to wane. One may find oneself constantlyadding a few additions and then finding different uses for the herbs.If the herbs are to be used for cooking it is clearly best to have the herb garden nearthe kitchen.One thing that is important to remember though is that mint spreads very quickly and

easily so it is best to always plant mint separately from other plants.Keep the herb garden sheltered from the wind, as most herbs can be quite delicate.Also you will notice a delicious scent every time you walk past your little herbgarden.If you want to keep it small you can of course plant a few herbs in boxes on thewindowsill.They can grow very well in this way and will always be ready to hand when cooking.

WHEN TO HARVEST Most herbs can be harvested when ready though for some there are particular times. Basil late summer, before floweringBay leaves all year roundDandelion = April to SeptemberGarlic before winterHorsetail June and JulyJuniperAutumn

Lemon Balm June to SeptemberLovage May to SeptemberMajoram July to SeptemberMint August and SeptemberParsley summer and autumnRose-hip AugustRosemary any time until augustSage June and AugustVerbascum from June till August.

Growing AngelicaGrows best in deep rich moist soil in light shady area. Early autumn sowing andprotect from wind. Harvest leaves before flowering in early spring. Growing BasilNeeds up to 8 hours sun per day so best to plant in a light sunny area, protected fromwind and midday sun. Soil best moist yet do not over water. Sow seeds thinly some

time after frost up to 12 apart. Water every ten days depending on rainfall. Snipleaves when young.

Growing BorageLight soil and in sun. Sow lightly in April, 12 apart. Grows 2 feet by 2 feet. Toharvest pick leaves and flowers. To use the flowers, remove the back side whichcontains thorns. Growing CalendulaThey like rich soil with plenty of fertilizer. Early in the season, sow the seeds, andsprinkle with soil. They reseed themselves. They grow well without much attention. Snip the leaves when young and flowers when open. Growing CorianderChoose fertile soil, and sow seeds thick in well-drained sunny patch of soil. Bestsown in succession as the plant is short lived, so plant every three weeks for continualsupply of fresh leaves. Needs very little water. The cilantro (leaves) is ready oncethe plant is 6 high. The seeds will be ready by early autumn. Growing Dill

Rich well drained soil, with light sunlight. Grow at least 12 apart, sowing the seedsin April. Grows up to 3 feet high. When the flower-heads begin to brown then theseeds are ready to be harvested. Leaves can be cut once the plant reaches 6 high. Growing FennelFertile, moist soil with lots of sun, sowing seeds 6 apart after frost has passed. Leaves may be harvested any time, and seeds collected once they have turned brown. Growing LavenderGrows best in well-drained soil in a sunny area. Best planted early autumn about 2feet apart. Leaves may be harvested any time, flowers as soon as they open. Growing LemonBalmLightly sow in soil in the spring-time. Plant prefers light sunny areas, with moist soil. Grows 3 feet high. Be gentle as the herb is fragile, yet the leaves can be harvested atanytime. Growing OreganoGrows best in bright sunlight, in most kinds of soil. Best sown in the springtime. Cangrow up to 6 feet tall. Best harvested as and when needed. Harvest the leaves. Growing SageFull sun and dry soil are the best conditions for this herb. Plant spring to summerabout 20 apart. Harvest after the plant is 9 tall.

Growing ThymeThis plant needs very well drained soil and plenty of sunlight. Growing from seedtakes about a year. Leaves are best picked when plant is in full bloom. PRESERVING HERBS Because not all herbs grow all year round, it can be of interest to preserve them.When drying herbs it is important not to dry them in the sunlight as the sun can burnaway many of the volatile oils.To dry herbs perfectly, one needs special equipment yet some can be done at home. Best not to delay too much when drying, begin the drying process when the herbs arefreshly picked and placed in a drying cupboard. Make sure you clean the herbs first

so they are ready to be packaged and used Glass is the best storage method for herbs,yet they can also be frozen in a similar way to vegetables.

A-Z Cooking Herbs Herbs have many benefits for health and an interest in the variety of uses they have hasreignited over the years. Of course, centuries ago, herbs were a daily part of life formost people though over time an understanding of them diminished, yet this is slowlycoming back. This short little book gives a brief introduction to an A-z of herbs morecommonly used in cooking. At the end of the book you will find some tips of cookingwith herbs and ways of keeping them fresh. They are sure to add a delight to mostdishes and it is incredible how a small sprinkle of herbs can bring a dish to life,transforming the very essence and flavor. AllspiceSometimes referred to as Jamaican pepper. The plant is native to Southern Mexico, inthe Greater Antilles region, and is a tree of the mid-canopy sort. Believed to combinethe flavors of nutmeg clove and cinnamon the name allspice was given to the plant in1621. It is found in a lot of Middle Eastern and Caribbean cuisine.

ALLSPICE RECIPECOCONUT LYCHEE SORBETServes 4Delicious served as a light dessert after a meal Ingredients2o peeled fresh lychees2 tbsp of brown sugar1 glass water1 freshly squeezed lime4 tbsp grated coconut tsp all spiceSTEPS1 Blend together the lychee, lime and coconut2 Stir in brown sugar and water (save 1 tbsp water)3 Refrigerate for 3 hours4 Take out of the fridge and stir, adding a little more water and all spice5 Freeze AngelicaSaid to have come from an angel to cure the plague, and hence the name. Angelica isnative to Northern Europe. A light green herb with big leaves and able to grow over 2meters high. Grows best in the shade in rich soil. Cakes are often flavored anddecorated with candied angelica. In Japan the leaves and shoots are sometimes eatenas tempura.ANGELICA RECIPECOCONUT CHOCOLATE CUPCAKES

6 cupcakesBest served as a dessert 50 g milk chocolate tsp baking powder30g cocoa1 tbsp Greek yoghurt2 tbsp grated coconut70 g butter1 tsp angelica100g brown sugar1 beaten egg50 g self-raising flour6Cupcake traysICING100 g milk chocolate3 tbsp Greek yoghurt2 tsp grated coconut2 tbsp maple syrupSTEPS1 Preheat oven to 180 C. Place cupcake traysOn middle shelf. Mark 4.

2 Blend the butter and sugar and add egg to make a smooth creamy texture3 Melt the chocolate4 Add flour and cocoa and baking powder along with melted chocolate andstir well5 Add yoghurt and coconut6 Bake for 20 minutes7 Blend together the maple syrup, angelica and yoghurt and chocolate andsmooth over the cupcakes, sprinkle with grated coconut

AniseNative to Southwest Asia and the Mediterranean and said to have a similar taste tothat of the fennel plant. The herb can be found used to flavor Vietnamese soups and isoften used as a digestive in India. It is also often found in liquors. The plant is veryaromatic and sweet tasting. The plant is herbaceous and annual.ANISE RECIPECHICKEN SPICELovely served as a main mealOrigin KoreaIngredientsSunflower oilSesame oil1 pound of chicken breast2 dashes of Soya sauceSpring onions8 baby potatoes2 large carrotsFresh coriander2 tbsp chili paste4 tbsp sakesprinkle aniseSTEPS1 Slice the onion and garlic finely and marinade in sesame seed oil , anise and Soyasauce2 fry gently3 Add chicken and brown both sides, roughly 8 minutes4 Lightly boil the potatoes5 Add carrots and seasoning to the chicken

6 Add potatoes and water Basil The Greek word for King is Basileus and this shows the noble qualities of thiswonderful herb. Growing originally in India, the oil is used for perfumes; it is usedwidely in Italian cooking and also has medicinal uses. Usually growing about 1 meterhigh, the leaves are light green and smell delicious.BASIL RECIPECREAM OF PUMPKIN IngredientsSliced shallots1 clove garlicDiced pumpkin, 1 kg2 cups chicken stock1-cup milkDouble creamFresh ground nutmegChopped coriander and basilSteps1 Fry the shallots and garlic and pumpkin2 Add stock3 Simmer for half an hour4 Sieve and stir in milk and cream5 Garnish with fresh coriander leaves and basil6 Add salt and pepper to taste

BorageSometimes referred to as the starflower. The plant can be used in cooking either as afresh vegetable, and added to salads, tasting similar to a cucumber. Or as a driedherb, used a lot in Italian cooking to flavor pasta dishes such as ravioli.BORAGE REC IPECRAB CUCUMBER SALADThis refreshing and light dish is perfect for a tasty lunchServes 4 Ingredients2 tsp salt8 oz fresh crabmeat4 cucumbers, finely sliced2 tbsp soy sauce1 tsp brown sugar1 tsp borage2 tsp sesame seed oil2 tbsp sake vinegar STEPS 1 Salt the cucumbers, borage rinse and drain and mix together with crabmeat2 Drizzle with vinegar and sesame seed oil3 Mix and add sugar and soy sauce4 Serve immediately Cardamom

Native to India and Nepal as well as the Bhutan region. Its taste is highly distinctive. Sometimes used to flavor tea and coffee in Middle Eastern countries it is widely usedin Italian cooking. It is used in both savory and sweet dishes. CARDAMOM RECIPETARAMIND CHUTNEYMost people either prefer this sweet or sour, this is a fantastic sauce to add flavor tomeats and breadsOrigin PakistanIngredients1 thumb freshly cut gingerSprinkle sea saltSugar to taste1 crushed fresh chili2-cup warm water1 tsp ginger powder1 tsp dried cumin powder200 gm Tamarind tsp ground cardamom STEPS1 Mix together the salt, sugar, ginger and cumin powder and cardamom2 lightly fry the fresh ginger and chili3 Marinade the Tamarind in water and then add together with the other ingredients4 Mix well and simmer for 10 minutes5 Serve cool Cayenne Pepper

The city in French Guiana named Cayenne is where the name for this herb comesfrom. Red in color, though sometimes green before maturity, this pepper is hot andspicy chili. The herb is rich in vitamins and minerals, including vitamin A, E andpotassium. The herb is widely used in many dishes across the globe especially to addspice and flavor. It is used both fresh and dried. CAYENNE RECIPE TOM YAM SOUPORIGIN ThailandIngredients1 liter waterSunflower oilcayenneSesame oilSoya sauceCurry pasteLimejuiceCorianderTurmericChiliBrown sugar kilo shelled shrimpsSTEPS1 Make a marinade with curry paste oil and water, and simmer for 20 minutes2 Add shrimps and boil for further 5 minutes3 Add turmeric, chili and boil for further 2 minutes4 Add limejuice5 Remove from heat and sprinkle with coriander leaves

Chives Best used fresh and chopped finely and added to cheeses sauces and butters. Chivesare easy to grow at home and in the garden. It is best to add chives at the end ofcooking so as not to lose delicate flavors.CHIVES RECIPE MISO SOUPORIGIN JapanIngredientsSmoked or plain tofuSpring onionsWaterSesame seedschivesMisoMirinSteps1 Sprinkle tofu with sesame seeds and spring onion and chives2 Cut tofu into 2 cm squares3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well4 Add tofu and cook for further five minutes CorianderSometimes referred to as cilantro. Native to many countries from North Africa acrossEurope and Southwest Asia. All parts of the plant may be eaten and its culinary use isfound in Mediterranean, Asian, Latin American and Middle Eastern Cooking.CORIANDER RECIPE TANDORI CHICKENWell-known Indian dish, served as a starter or main meal.ORIGIN India

IngredientsServes 44 chicken legs or thighs1 onion3 cloves garlic, largeFresh gingerSprinkle of cumin seedsCorianderPaprika8 tbsp natural yoghurt cup lemon juiceChiliRed colorSteps1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade thechicken for at least one hour in the fridge2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night inthis paste3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the ovenuntil chicken is thoroughly cooked through (depending on over 40 mins-1 hour)4 Serve with side salad of cucumber, tomato and lettuce DillOriginally native to Southern Russia and Europe the plant is sometimes referred to asLao Coriander. Often used in salads and sauces, the plant is best used fresh as whendried it can lose a lot of its flavor. It is found used in many dishes around the worldboth as an herb and a spice. In Canada for instance it is commonly used with salmonto add flavor to the fish, in Hungary it is commonly used with cheese crepes, and inIran it is often used to add taste to rice dishes.

DILL RECIPECOCONUT PLANTAIN HADDOCKA delicious main dish, which is highly nutritious and very tastyServes 4Ingredients4 Haddock cutlets2 spring onions, chopped4 large ripe sliced plantains2 red chopped challis tsp sea saltsprig dill8 oz coconut cream STEPS

1 Prepare 4 squares of aluminum foil to package the fish2 Season the fish with salt, and top with the onion, plantains and chili3 Pour over the coconut cream, and wrap the parcels4 Bake in the oven at 350 C for hour, until fish is cooked through5 Add dill

FennelOriginating in Mediterranean countries this herb is one of the oldest cultivated herbsknown to man. Throughout time it has been noted of the effect of Fennel in helpingreduce inflammation of the eyes. Fennel is also known to reduce weight, and aiddigestion. In fact its name goes back to the ancient Greek word-meaning marathon. FENNEL SALADIngredientsChopped fennelSpring onions

1 large carrotOlive pasteFrench dressing2 Lettuce heartsStepsMix the onion and fennel together in a bowl.Fill the lettuce leaves with this mix.Grate the carrot over the top and dress with French dressing.Place one dollop of black olive paste on each lettuce leaf. GarlicUsed since ancient times Garlic is one of the most magical of all herbs. Even duringthe building of the pyramids, it is reported they stayed healthy due to the magicalproperties of garlic. It has even been claimed to have the power to ward offvampires, illness and disease. Certainly if ingested during a cold or flu, one canimmediately feel the healing effects of garlic. Growing underground as a root, it issaid to make roses smell sweeter and can even cure leaf curl if planted under a peachtree.GARLIC RECIPE CARROT SOUPIngredients1 celery stick1 clove garlic2 cups chicken stock8 carrots2 spring onionsOrange peel, gratedLemon juiceDouble creamSteps1 Chop carrots garlic and celery into small 1 cm pieces

2 Fry onion and celery3Add carrots along with stock, and bring to the boil4 Once boiling add orange rind and lemon juice5 Simmer for half an hour6 Blend the soup before adding cream and stirring Horseradish A root that tastes intensely pungent and grows with dark green leaves whichsometimes span more than 50 cm. Grating horseradish is the most traditional form ofuse as it is quite hard. The tender leaves, which grow fine in summer, are deliciouswhen used in salads with other leaves and lettuces. HORSERADISH RECIPEOne of the best recipes for horseradish is a good old Sunday roast! Simply use it as asauce with roast beef! JasmineGrows in vines and shrubs and is part of the olive family and has over 200 varieties. To flavor food it is often used in a syrup form and is widely drunk as tea. JASMINE RECIPESteep the Jasmine in boiling water for twenty minutes. Drink warm. Lavender Found across Europe Africa and Asia, Lavender is part of the mint family. The nectarfound in the flowers is used to make honey by bees. Often used for sweetening bakedgoods, it is also made into a form of sugar. In America for instance it is used to makemarshmallows.STRAWBERRY COCONUT SUSHI CHEESECAKE

Origin JapanServes 4Delicious light dessert, very sweetIngredients100 ml coconut creamfresh mint5 large sliced strawberries100ml double cream40 g brown sugar3 tsp mirin100 g sushi ricelavenderSTEPS1 Mix together coconut cream and mirin and chill2 Prepare sushi rice and add brown sugar3 Add the chilled mix to the sushi rice along with double cream and strawberries4 Chill5 Garnish with fresh mint leaves and sprinkle with lavender Lemon BalmThe plant is also part of the mint family, native to the South of Europe. In cooking theherb goes very well with both fruit and fish dishes, and is also used to flavor icecream. A delicious aroma of lemon comes from the leaves.COCONUT LYCHEE SORBETOrigin JapanServes 4Delicious served as a light dessert after a meal

Ingredients2o peeled fresh lychees2 tbsp of brown sugar1 glass water1 freshly squeezed lime4 tbsp grated coconutchopped lemon balmSTEPS1 Blend together the lychee, lime and coconut and lemon balm2 Stir in brown sugar and water (save 1 tbsp water)3 Refrigerate for 3 hours4 Take out of the fridge and stir, adding a little more water5 Freeze MarigoldUsually reaching half a meter in height, marigold can be used as an alternative tosaffron. Also used in rice and salads, it is delicious. The herb is a member of thecalendula tribe. When used in cooking the flower is subtle yet strong.NUT NOODLESOrigin ChinaThis dish is great to have as a simple noodle side dish, or as a way to make deliciousnoodles served alone or with a topping of your choice. Very simple dish to prepare INGREDIENTS 4 tbsp fish sauce1 thumb freshly cut ginger tsp marigold4 tbsp sesame seed oil

2 crushed garlic cloves1tbsp tahini2 tbsp peanut oil4 spring onions, finely sliced1 pound noodles (egg or rice)1 large cucumber, cut into thin strips4 tbsp ground fresh peanuts1 tbsp cashew nuts, ground, unsalted2 tbsp ground brown sugar3 tbsp rice vinegar STEPS1 Prepare the noodles according to cooking instructions until readily cooked.2 Mix together the nuts, sesame oil, fish sauce and marigold ginger, garlic and vinegarwith sugar. Blend well.3 Add to the noodles4 Garnish with spring onion and cucumber strips Parsley Native to the Mediterranean region, and used widely in American European andMiddle Eastern Cooking. Often parsley is used as a garnish and fresh sprigs of theherb are placed on dishes after cooking. The mild fresh flavor of parsley means it isgood with meats, both white and red, potatoes and rice dishes.PARSLEY RECIPELENTIL POTATOE RECIPE1 Soak the lentils in a bowl of water2 Lightly boil the potatoes

3 Lightly boil the spinach and add some lemon.4 Fry spring onions and add the potatoes and spinach, a glass of water and some chiliand curry power. Add water5 Cook for ten minutes, add the lentils and then cook for a further 15 mins 6 Simmer to taste, garnish with parsley Rosemary

Highly aromatic evergreen shrub. Rosemarions the Latin name means Dew of the seaand this is because it grew all around the coast of the Mediterranean. A member of theLabiatae family rosemary can grow over 2 meters high in warmer climates. Traditionally used in Mediterranean cuisine. High contents of iron, vitamin B, andcalcium can be found in rosemary.WATERCRESS SOUP

Ingredients2 spring onions4 cups milk1 tbsp butter1 large potatoDouble creamWatercress, large bunchSprinkle rosemarySteps1 Gently fry the onion and watercress in butter2 Add milk, rosemary and potatoes and simmer for half an hour3 Liquidize. Add cream and serve Saffron

Used widely in Persian, Turkish, Arab India and European cuisine, the origin of theword saffron is unknown, or as yet undocumented. It can be found in Italian risotto

and in the Indian biriyani. Wild saffron originated in Greece. Tarragon Found in the Asteraccac family though it is not a desert plant it is usually found in drysoils, native to the northern hemisphere. Very suitable with fish chicken and egg, it isthought to be one of the fine herbs of French cuisine. It is used in both savory andsweet dishes.TARRAGON RECIPEWHITE WINE COCONUT PRAWNSA delicious light starter that is mouth-wateringly tastyServes 4Ingredients8 King Prawns2 tbsp dry white wineSunflower oil2 beaten eggs1 tbsp plain flour4 oz coconut milkpinch tarragonPinch sea saltCrushed black pepper5 crushed garlic cloves2 tbsp fresh coriander4 freshly squeezed limes STEPS

1 Marinade the prawns in the lime juice together with seasoning for 2 hours2 Mix together the coconut, coriander and egg3 Coat the prawns in plain flour4 Dip the prawns in the egg and coconut5 Fry the prawns in oil until thoroughly cooked through. Thyme In spring this lovely herb attracts many a butterfly. The flavor is warming and isdelicious added to wintry dishes such as soups, and squash and sauces. The flowersalso attract many honeybees. At any time the leaves can be used fresh.THYME RECIPECREAM OF MUSHROOMIngredientsSpring onions, chopped2 cloves garlic30 large field mushrooms, chopped2 tbsp flour2 cups chicken stockLemon juice1.2 tsp thymeDouble creamSteps1 Fry the spring onions and garlic in butter2 Add the mushrooms and fry gently for 5 mins3 Add flour4 Fry for further 2 mins5 Add stock with thyme and simmer for half an hour6 Sieve, Add cream and serve

Sage

This is a magical herb used both fresh and dry. Delicious when used in stuffings withonion, it also adds a wonderful flavor to pork and cheeses. Also delicious combinedwith thyme and added to sauces and soups. Delicious with pasta and pate. COOKING WITH DRIED HERBS It is true that fresh herbs are generally preferred in cooking. However dried herbs canbe easier to get hold of sometimes, and easier to store, and may be used as a substitutefor fresh herbs. When cooking with dried herbs, the amounts you need are less. Usually substituting one tablespoon of fresh herbs with one teaspoon of dried herbs isa good measurement to go by. Try to use herbs and spices that are whole, and that you grind yourself.

COOKING WITH FRESH HERBS Fresh herbs can be used in bundles and bunches and added to the food beforecooking. However, they can also be used as a garnish and added at the end ofcooking, just before serving, or sprinkled a few moments before cooking iscompleted. If the food does not have a very strong taste, then less herbs are needed tocomplete the flavor. It is best not to use more than one very strong tasting herb, as thiscan be overpowering.Something to remember is that the more finely the fresh herb leaves are chopped themore flavor is released.

THE HERBALIST CLEANERHerbs also have wonderful properties to clean and kill bacteria around the home. Take a quick look at these easy simple herb cleaning tips!1 To bring shine back to copper pans rub with salt and lemon2 For rust stains, soak in lemon juice for at least one hour. Wipe away and repeat3 Eucalyptus essential oil is anti biotic and anti-viral, as well as anti-bacterial somakes a great cleaner4 Sandalwood essential oil is anti biotic and anti-viral, as well as anti-bacterial somakes a great cleaner5 Lemon essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes agreat cleaner6 Tea Tree essential oil is anti biotic and anti-viral, as well as anti-bacterial so makesa great cleanerLavender essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes agreat cleaner HERBAL HEALING Herbal healing is perhaps the most ancient healing source known to man, beforetouch. Plants existed on earth before animal life, and as such hold the oldest wisdomon earth. The knowledge of plants can be used not only to heal yet also to uplift,stimulate, and sedate. There are many wonderful uses of herbs and this book looksvery briefly at just some of them.Initially we will look at the different ways one can use herbs, and then individualherbs and their properties will be listed. Herbal Baths As the skin is the on of the largest body parts, it also allows for easy and rapidabsorption. As such bathing in a warm herbal bath, greatly assists the easy absorption

of herbal properties into the body.A herbal bath is easy to prepare, either by simply adding a herbal infusion to the bath,or preparing a muslin full of herbs and placing it under the running bath water. Herbal Teas This is perhaps the most widely used form of herbal healing, where an infusion, or teabag is filled with herbs and brewed in boiling water.Usually the stems and flowers of the herbs are used to make the infusion.Chamomile is a well-known herbal tea and has marvelous relaxing effects.Sage tea has also been used for centuries, and it supports the immune system and fightsinfection.Rosemary tea has been used as a herbal remedy to improve memory though one shouldnot exceed more than 3 cups a day.Nettle is a very good herbal tea for detoxification.One of the most popular teas along with chamomile is peppermint, which is known tostimulate and aid digestion. HERBAL CREAMS Herbal creams are a wonderful way of healing certain ailments on the skin. Foreczema for example, the common garden week chickweed, blended with chamomilehas a remarkably soothing effect on this itchy skin condition. Calendula cream is alsoa miracle cream for healing broken skin from scars, or burns. AROMATHERAPY Aromatherapy is another wonderful way of using herbs for healing.During steam distillation, essential oils are extracted from the roots, flowers, andstems of curative healing herbs they are a very rich chemical compound of the plantonce extracted.

Often these oils are then heated over a candle in an oil burner, aroma lamp and thenthey diffuse creating a pleasant fragrance in the air. You can also add a few drops of essential oil to bath water, face creams, shampoosand conditioners. It is usually best not to use them neat on the skin as they are veryconcentrated.Another use of essential oils is with massage, simply add a few drops of the requiredessential oil to a carrier oil, such as almond oil, and enjoy a pleasant aromatherapymassage. PREPARING REMEDIES Preparing herbal remedies is generally very easy. The traditional quantities are easyto remember, as it is usually one ounce of dried herbs to one pint of water.Some remedies vary though this is generally a good rule of thumb.There are many good herbalists and herbs can be sourced widely and usually verycheaply. There effects can be miraculous if not somewhat magical.HERBALISMPhytotherapy (plant therapy) is the therapeutic use of plants to promote healing. It isthe oldest form of healing known to man, and probably pre-dates humanity. Many of the herbal remedies we use today go back to before the Stone Age, herbs andplants were the prime healers at that time. Over 3000 years ago garlic and myrrh wasused by the Egyptians. The knowledge of these people and other indigenous tribes hasled too much of the development of modern medicine.Herbalism aims to bring balance and health back to the body, restoring health andpromoting healing. The herbalist will take an overall look at healing, in a holisticmanner. Balance of lifestyle and diet will also be taken into account. Herbalism isstill the most popular form of medicine around the world. Shen Nung Pen Tsao (3000BC) contains the oldest known list of medical herbs. Native American Indians,Egyptians and Babylonians, all were herbalists. Galen and Dioscorides, around 100AD, compiled herbals that for 1500 years remained the definitive material medica. Inthe Middle Ages, monasteries in Europe preserved the traditions of herbalism. In the15 century, due to the printing press, the compiled herbals were mass-produced andmade accessible to those outside the monastery walls.It was found that herbs gave certain signs and signatures to their usage and curative

properties, for instance heart troubles were cured with herbs with heart-shaped petals,such as pansies. Jaundice was found to be healed by dandelion and marigold, andother yellow-flowered herbs. ESSENTIAL OILS Essential oils take the extracted essences of herbs which form highly concentratedliquids. The high concentration of essential oils usually makes the oils stronger thanthe actual herbs themselves. With some essential oils, just 1 drop is equivalent to fiftycups of tea.Scientific studies have shown essential oils to be effective in relation to loweringstress, alleviating pain, and promoting relaxation. Many are antibacterial andantiseptic as well.The use of essential oils in aromatherapy overlaps with the physical healing effects ofthe herbs. Certain scents promote restfulness, or stimulation and these may be used bythe aroma therapist much in the same way that an essential oil therapist would use theoils. HERBAL MEDICINES Herbs can be used whole and either ingested internally, such as through infusions, orapplied externally.INFUSIONSIn infusions, usually the herbs is added to hot water, and allowed to infuse for at leastfive minutes. This works because of the soluble nature of most active herbalconstituents.When preparing infusions it is important to cover to avoid the constituents being lostwith the rising steam. Usually the flowers and leaves of the herb are used ininfusions. On average, one ounce of fresh herb is used per liter of hot water inpreparing the infusion.CAPSULESSome people find ingesting capsules easier than preparing and drinking infusions. It is

also easier to determine the exact dose one is consuming in a tablet as they have oftenbeen measured exactly for strength and quality.TINCTURESGiven the alcohol soluble nature of most herbal components, tinctures are prepared byextracting the medical constituents of herbs by steeping the plant in ethyl alcohol. Afew drops of the tincture may then be added to water.OINTMENTSOintments are prepared usually by either adding essential oils to the oil base of theointment, or by simmering the herbs in the oil.POULTICEIn poultices, loose-woven muslin holds the herbs; often including stems leavesflowers and sometimes roots of the herb. Usually they are applied externally,sometimes added to running bath water. SYMPTOMS AND WHAT HERBS HEAL THEM- at a glance ACHES valerian, catnip, skullcap, angelica, peppermint, passionflowerANEMIA fenugreek, agrimony, centaury, comfreyASTHMA comfrey, hyssop, milkweed, wild cherry, thyme, red sage, flaxseedBED-WETTING St Johns Wort, fennel, hops, buchuBLEEDING golden seal, comfrey, yellow dock, blackberry leavesBLOOD POISONING Echinacea, myrrh, goldenseal, pepperBOILS chickweed, coral, hops, wintergreen, birch, Echinacea

BRONCHITIS myrrh, sanicle, yerba santa, ginger, bloodroot, red sageBURNS burdock, comfrey, elder, aloes, chickweedCHOLERA cayenne, elder, peppermint, ginger, geranium, red cloverCONSTIPATION fennel, chickweed, elder, rhubarb root, aloes, licoriceCRAMPS cayenne, thyme, balm, pennyroyal, coral, peppermintDANDRUFF nettle, sageDIABETES golden seal, wintergreen, yarrow, red root, beechEARACHE Lemon juice, hops, burnet, origanumECZEMA beech, dandelion, nettle, willow, origanumEPILEPSY elder, skullcap, vervain, mistletoe, valerianFEVER sage, vervain, thyme, catnip, dandelion, coral, fenugreek, magnolia,cayenne, peppermint, angelica, willowG-K

GANGRENE golden seal, myrrh, comfrey, chamomile

GOUT birch, rue, ginger, burdock, pennyroyal, mugwortHALTOSIS myrrh, Echinacea, rosemary, golden sealHEADACHE catnip, peppermint, rosemary, thyme, majoram, red root, chamomileHYPER TENSION (high blood pressure) hyssop, valerian, myrrh, skullcapHYSTERIA saffron, tansy, catnip, peppermint, pennyroyal, mistletoeINFLAMMATION hops, cayenne, witch hazel, hyssop, fenugreekINSANITY peppermint, skullcap, catnip, rosemaryJAUNDICE balmony, dandelion, mandrake, fennel, plantain, hyssop, majoramL-ZLEPROSY yellow dock, henna, burdock, pennyroyalMEASLES saffron, cleavers, valerian, yarrow, red sageNERVOUSNESS chamomile, nettle, catnip, vervain, thyme, valerian, pennyroyal,hopsNEURALGIA celery, wild yam, peppermint, nettle, hopsPAIN mint, catnip, dill, skullcap, chamomile, nettlePHLEGM nettle, borage, vervain, pennyroyal

PLEURISY lobelia, elder, pleurisy root, cayenne, yarrow, flaxseedRINGWORM borage, plantain, golden seal, sarsaparillaS-ZSCALDS elder, chickweed, onions (bruised)SCARLET FEVER cleavers, saffron, valerian, cayenne, goldenseal

SCURVY cleavers, majoram, dandelion, chickweedSNAKE BITES skullcap, fennel, Echinacea, hyssop, cedronSORE THROAT red sage, rock rose, Echinacea, wintergreen, fenugreek, hops,cayenneSWELLING chamomile, comfrey, dill, parsley, hopsTONSILITIS Echinacea, sage, tansy, mullein, golden sealTUBERCULOSIS myrrh, burdock root, rosemary, red root, comfrey, celandineVARICOSE VEINS witch hazel, burnet, wild alum root HEALING HERBS AT A GLANCE Agrimony aids digestionAngelica warming and stimulating. Aids circulation, lungs, and digestion

Aniseed calms flatulenceBlack Haw aids menstrual crampsBurdock improves skin infectionsCaraway aids digestionCardamom- reduces flatulenceCat Mint reduces fever, soothes headachesCayenne aids vitalityCelery helps kidney functionChamomile calms nervesCloves calm digestion, soothes toothacheCoriander aids digestionDamiana soothes and calms nervesDandelion aids liver functionEchinacea boost immune system, anti bacterial/viralElder reduces feversEyebright soothes eyesFennel aids appetite and digestionGarlic immune system, lowers cholesterolGinger aids motion sickness and immune systemGinseng Helps with stressGoldenseal reduces catarrh, boosts immune systemHawthorn strengthens heartHops induce relaxationHorsetail helps heal woundsLavender promotes sleep and relaxationLemon balm calms nerves and indigestionMarigold heals stomach ulcers, fungus infectionsMotherwort normalizes heart, helps menstrual cramp

Myrrh strengthens immune system, heals woundsPassionflower promotes relaxationPeppermint aids digestionRed Sage heals throat infectionsRosemary uplifts depression and anxietySkullcaps aids with epilepsyThyme fights infection, settles digestionValerian promotes sleep and relaxationWitch-hazel reduces inflammation A CLOSER LOOK AT HEALING HERBSA-FALOE vulnerary, emollient, cathartic, aromatic. The parts used of this herbs are theleaves. This is perhaps one of the most healing of all the herbs. The juice from theleaves can be applied directly to the skin for treatment of burns and scars, andespecially sunburn. The juice can also be drunk and is especially good for cleaningout the colon. It also cleans the stomach, kidneys, liver, spleen and bladder.BALMONY Detergent, stimulant and tonic. The parts used of this herb are theleaves. This herb assists the liver and general digestion. It is stimulating andtherefore also acts to counteract tiredness. It increases the appetite. When applied tosores and skin conditions such as eczema, it is both soothing and healing. The bestdose is about one ounce per pint of water, and drunk slowly.BAYBERRY Stimulant, tonic and astringent. The parts of this herb used are theleaves, bark and flowers. This is one of the best herbs to used for a cough, cold orsore-throat. A gargle of bayberry tea will have rapid healing effects on the throat. For colds it is best taken mixed with peppermint. For tea mix around one teaspoonper pint, and allow it to steep for half an hour in boiling water. Bayberry has alsobeen found to be healing for jaundice. It improves the circulation of the whole bodyand is a wonderful tonic for the female organs, including on the womb duringpregnancy.BURNET Carminative, stomachic, aromatic.The part of this herb used is the root. This is one of the most cleansing herbs for thechest and lungs, and stomach. It also eases earache and toothache. The remedy is best

drunk cold, after steeping a teaspoon in boiling water and allowing the water to cool.CALAMUS Vulnerary, tonic, carminative. The part of this herb used is the root.This is one of the best remedies for the stomach, and so is often used with other herbsto protect the stomach. Also one of the best herbs for fevers. This herb can also beused to stop smoking as it causes nausea when tobacco is used.CELANDINE Purgative, anti-spasmodic and diuretic. The parts of this herb usedare the root and seed. This herb is excellent for skin conditions such as eczema, wartsand ringworm. It has also been found to be beneficial for asthma.COLOMBO Febrifuge and antiemetic. The part of this herb used is the root. Thisis one of the best all round tonics. It is also usefully employed during pregnancy toward off nausea. Excellent for any affliction of the colon. In hot climates this herbhelps keep the entire system cool.DANDELION Diuretic, hepatic, tonic and stomachic. The parts of this herb used arethe leaves and roots. This is one of the oldest known remedies for anemia. The herbhas lots of important salts used by the body. This is an excellent herb for the internalorgans, assisting the liver, kidneys, bladder bowels and female internal organs. Alsoexcellent at healing skin conditions and fevers.ECHINACEA Antiseptic, depurative and tonic. The part of this herb used is theroot. This is an excellent herb to boost the immune system and is one of the best bloodcleansers. Because of this it is often used in cases of blood poisoning, or venomousinsect bites and for cleaning wounds. It is sometimes used in conjunction with myrrh.FLAXSEED Pectoral and emollient. The part of this plant used is the ripe seed. Often used in a poultice this herb is excellent for tumors and inflammations. Alsogood for coughs and asthma. Can be applied externally to burns and scalds. To takeinternally add one teaspoon to boiling water and allow to cool before drinking.

G-MGINGER Stimulant, condiment, aromatic, diaphoretic. The part of this herb used isthe root. Very good for colds, coughs, gout and cholera. When taken hot it promotessweating.GINSENG Stimulant, tonic, demulcent. The part of this herb used is the root. Although this herb is used to combat most illnesses and for general health and healing,it is known especially for its curative properties for coughs and colds. It is alsothought to be an aphrodisiac. Very stimulating it is best not used if you have highblood pressure.HAWTHORN Tonic and sedative. The parts of this herb used are the dried berriesand the flowers. Make infusions of this by steeping a tablespoon of the flowers in hotwater. This is an excellent herb for the heart, greatly strengthening the heart and thusassisting with both high and low blood pressure.JUNIPER Carminative, antiseptic and stomachic. The part of this herb used are theberries. Very healing for kidney and bladder trouble and any digestive diseases. Theberries are very good to ward off illness and disease, and should be used to prevent

illness if exposed.MANDRAKE Antibilious, cathartic, resolvent and deobstruent. The part of thisherb used is the root. This is the undisputed best herb for any liver troubles. It is avery powerful herb and must be used carefully. The best dosage is in very smallamounts to prevent vomiting. It is an excellent tonic for body tissues.MUSTARD Digestive, stimulant, laxative. The part of this herb used is the seed. Very good for respiratory tract troubles. If added to a footbath, mustard aids indrawing the blood down to the feet, thus easing congestion.MYRRH Antiseptic, expectorant, tonic. The part of this herb used is the resin andpowdered gum. This powerfully antiseptic herb was widely referenced in the bible asa magical source of healing. It is most powerful when used with lung diseases. Itgreatly diminishes mucus discharge so is excellent for coughs. It also helps clearpiles and halitosis.N-SNUTMEG Sialalogue, aromatic, carminative and expectorant. The part of this herbused are the seeds. This herb is mildly hallucinogenic, and is generally used incooking. Very good for digestion.PENNYROYAL sudoforific, sedative and diaphoretic. The entire plant and plantoil are used. May be taken as a tea. Excellent for jaundice, gout and chestinfections. Relieves bruising and toothache.RHUBARB Astringent, purgative and tonic. The part of this herb used is the root.Never eat the leaves as these are poisonous. This is an excellent cleanser and tonic. Good for constipation. Also stimulates the gall bladder. Relieves headaches.SANICLE Depurative, discutient, expectorant and alterative. The parts of this herbused are the root and leaves. This plant is known as a healer of all wounds and is avery powerful medicine. Very healing and cleansing. Heals external wounds andinternal tumours. Cleanses syphilis and gonorrhea.SASSAFRAS Diuretic, stimulant and aromatic. The part of the herb used is the backof the root. This herb cleanses and purifies the blood. Very good tonic for thestomach. Excellent remedy for inflamed eyes. Best not consumed for longer than aweek at a time.T-ZTANSY Emmenagogue, diaphoretic, aromatic. The entire plant is used. Forhundreds of years this herb was used as an embalming agent. Very good for feversand an all-system tonic. Useful with jaundice and hysteria. Helps balance heart

palpitations.VALERIAN Nervine, aromatic, anodyne. The part of the plant used is the root. This is one of the best nerve tonics and people find it to be very soothing. Healsstomach ulcers. Best taken in the form of a tincture, a couple of drops in a glass ofwater every day.VIOLET Emetic, antiseptic, alterative. The entire plant is used. This herb is apowerful blood purifier. Used as a healer for cancer and internal ulcers. Very goodfor gout coughs and colds. Eases headaches and congestion.WITCH HAZEL Tonic, sedative, astringent. The bark and leaves of this herbare used. This is an ancient remedy and used for both internal and external bleeding. Restores healthy circulation.YARROW alterative vulnerary and diaphoretic. The entire plant of this herb isused. One of the best for healing colds. Relieves fevers. Cures wounds and ulcers. Very good for female internal organs and any womb troubles. HERBS AND ASTROLOGYThere came a time in herbalism, where it was believed that to find the true nature of aherb one had to look to the stars. Herbs were classified under planetary associations. The following lists are not extensive yet include examples of this classification. JupiterAgrimony, asparagus, barley, cicely, dandelion, hyssop, marjoram, rhubarb, rose,sage. MarsOften found to be red in color with pointy leaves. Including basil, cumin, eggplant,frankincense, horseradish, marjoram, and tarragon. VenusApple tree, birch tree, bramble, catmint, cinnamon, daisy, geranium, vervain, yarrow.

SaturnAngelica, cornflower, nightshade, pepper, saffron, starflower, olive, and pine. Sun Amber, centaury, radish, rosemary and water-lily.HERBAL SYMBOLISMHerbs have also been used throughout time as symbols and signatures.Acacia elegance and hopeAcorn immortalityAloe sadnessAster loveBasil loveBluebell constancyButtercup happinessCalendula cheerfulnessCorn wealthCoriander sexual desire, lustfulnessDaisy simplicity and innocenceDandelion fidelityElm nobility and refinementFir passing of the agesFlax destinyFoxglove deceitGarlic strength and powerGrass submissivenessHeather luckHolly defense and foresight

Hyssop cleanlinessJasmine graceLemon balm loveMarigold affection warmthMyrrh JoyOrchid refinementParsley celebrationRocket competitionSaffron warning of indulgenceSage wiseThyme bravery and actionYarrow healingHERBAL TERMINOLOGYThe following list compiles some commonly used words in herbalism and theirdefinitions.Adaptogen a tonic for the systemAnaesthetic numbing qualityAnodyne pain relieverAntibacterial kills bacteriaAnti-viral kills virusesAphrodisiac heightens sexual stimulationBitter augments appetiteCholalogue stimulates digestion and bile flowDemulcent reduces inflammationDiuretic promotes urine releaseEmollient softening of skinHaemostatic stops blood flowHypotensive lowers blood pressure

Mydriatic dilates eye pupilsNarcotic causes deep sleepNervine soothes nervesResolvent lowers inflammationSudorific causes sweatingTonic promotes well-being

HISTORY OF HERBAL MEDICINE

A man known as Hippocrates, said to be the father of modern medicine is the firstdocumented recording we have of herbal healing being practiced as an art. He sworeto promote healing, and did very much believe in nature, and leaving things to course,with the practical assistance of herbs.The Old Testament refers to a number of herbs, and one of the most practical Chinesebooks on herbal medicine dates back to pre 2500 BC.Today, most of our herbal knowledge derives from the Golden Age of the ElizabethanEra, when herbalism was nurtured, and grew and flourished. In 1551 Newe Herballwas published by William Turner. This fascinating book depicted detailed drawingsof herbs and indicated a rise in the appreciation of herbalism.THE HERBALSBetween 1470 and 1670, over these two hundred years, books were printed detailingknowledge and classification of herbs. Following the invention of printing in the fifteenth century, a flurry of production ofbooks followed, naturally. Many of the printing dates of these books suggest thefifteenth century, yet in fact were written far earlier. It is simply that they were printedduring the fifteenth century.In 1484 Peter Schoffer printed the Latin Herbarius at Mainz. This work was acompilation of a number of medieval writers. Most of those quoted were quotedbefore 1300 AD. This work was likely to have been written at a much earlier date.

The Herman Herbarius was printed a year later, in 1485, and unlike many peoplebelieve, is not simply a translation of the former. The chapters of this Herbarius -which is a work entirely in its own right, - are listed in alphabetical order. Eachchapter details a herb. This book was published into many different languages. In 1491 Jacob Meydenbach published the Hortus Sanitatis, regarded as one of the mostfundamental books on botany. This book includes much of the German Herbarius, yetis also far more extensive. The book is heavily illustrated and highly informative aswell as imaginative. In the Aristotelian school of natural history, there is much information to be found onplant classification. Through a study of this classification we discover that much of theclassification has resulted from the healing properties of the plant. It was discoveredthat at times plants resembled in appearance the body part they were capable ofhealing. Herbs such as lungwort are good for the lungs. It is clear to see that suchplants were classified according to their healing powers. This thus suggests thatknowledge of plants healing powers pre dated the records of plant classifcation firstdocument.

Herb Recipes

CARROT SOUP

Ingredients1 celery stick2 cups chicken stock8 carrots2 spring onionsOrange peel, gratedLemon juiceDouble cream

Steps1 Chop carrots and celery into small 1 cm pieces2 Fry onion and celery3Add carrots along with stock, and bring to the boil4 Once boiling add orange rind and lemon juice5 Simmer for half an hour6 Blend the soup before adding cream and stirring CREAM OF ONION

IngredientsChopped corianderDouble creamMilk2 tbsp flour4 cups chicken stock

Shallots1 tbsp butter

Steps1 Fry shallots in butter until caramelized slightly2 Adding stock, bring to the boil3 Simmer for one hour4 Liquidize5 Add coriander and milk and cream, salt and pepper to taste CREAM OF MUSHROOMIngredientsSpring onions, chopped2 cloves garlic30 large field mushrooms, chopped2 tbsp flour2 cups chicken stockLemon juiceDouble creamSteps1 Fry the spring onions and garlic in butter2 Add the mushrooms and fry gently for 5 mins3 Add flour4 Fry for further 2 mins5 Add stock and simmer for half an hour6 Sieve, Add cream and serve

CREAM OF PUMPKIN IngredientsSliced shallots1 clove garlicDiced pumpkin, 1 kg2 cups chicken stock1-cup milkDouble creamFresh ground nutmegChopped coriander

Steps1 Fry the shallots and garlic and pumpkin2 Add stock3 Simmer for half an hour4 Sieve and stir in milk and cream5 Garnish with fresh coriander leaves6 Add salt and pepper to taste

BEETROOT SOUP

Ingredients1 kg grated beetroot1 carrot2 shallots3 cups chicken stock

Lemon juice

Steps1 Fry shallots, and carrots2 Add beetroot and stock3 Simmer for half an hour4 Liquidize5 Add lemon juice, salt and pepper to taste This soup can be served chilled, and you may add single or double cream

LENTIL POTATOE RECIPE1 Soak the lentils in a bowl of water2 Lightly boil the potatoes3 Lightly boil the spinach and add some lemon.4 Fry spring onions and add the potatoes and spinach, a glass of water and some chiliand curry power. Add water5 Cook for ten minutes, add the lentils and then cook for a further 15 mins6 Simmer to taste

TOM YAM SOUPORIGIN Thailand

Ingredients

1 liter waterSunflower oilSesame oilSoya sauceCurry pasteLimejuice

CorianderTurmericChiliBrown sugar kilo shelled shrimpsSTEPS

1 Make a marinade with curry paste oil and water, and simmer for 20 minutes2 Add shrimps and boil for further 5 minutes3 Add turmeric, chili and boil for further 2 minutes4 Add limejuice5 Remove from heat and sprinkle with coriander leaves AVOCADO SOUP

Ingredients3 spring onions1 tbsp butter2 cups chicken stock4 large avocadoesLemon juiceDouble cream

Steps1 Fry the spring onions in the butter2 Add stock and avocadoes3 Simmer for five minutes4 Add lemon juice and double cream5 Liquidize

Delicious hot or cold LEEK AND POTATO SOUP

Ingredients2 large leeks1 large onion, chopped3 cups chicken stockFresh ground nutmeg3 large potatoes, peeled and sliced1 large carrot

Steps1 Fry the carrot and onion until onion is caramelized2 Add stock and simmer for five minutes3 Add leeks and potato, nutmeg and gently simmer for half an hour Delicious hot or cold. If served chilled, best to liquidize MISO SOUPORIGIN Japan

Ingredients

Smoked or plain tofuSpring onionsWaterSesame seedsMiso

MirinSteps

1 Sprinkle tofu with sesame seeds and spring onion2 Cut tofu into 2 cm squares3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well4 Add tofu and cook for further five minutes WATERCRESS SOUP

Ingredients2 spring onions4 cups milk1 tbsp butter1 large potatoDouble creamWatercress, large bunch

Steps1 Gently fry the onion and watercress in butter2 Add milk and potatoes and simmer for half an hour3 Liquidize. Add cream and serve Mint Tomato Salad

Ingredients

Cherry tomatoes

Fresh mintBrown sugarLemonRocket saladCreamSteps

1 Chop the mint, leaving some sprigs to garnish2 Halve the cherry tomatoes3 Make a bed of rocket salad to one side4 Cover the salad bed tomatoes with the chopped mint5 Mix the lemon and cream, and sugar, and lightly dress the tomatoes, garnishing withmint sprigs. FENNEL SALADIngredients

Chopped fennelSpring onions1 large carrotOlive pasteFrench dressing2 Lettuce heartsSteps

Mix the onion and fennel together in a bowl.Fill the lettuce leaves with this mix.Grate the carrot over the top and dress with French dressing.Place one dollop of black olive paste on each lettuce leaf. AVOCADO CRAB SALAD

1 Cook the crab. Fresh crab is best. Small crabs need about ten minutes boilingthough large crabs need around 20 minutes. Once the crab is cooked, squeeze plentyof lemon juice onto the crabmeat. 2 Make a bed of spinach and rocket leaves.3 Cut the avocado into strips and layer on the top of the salad bed.4 Place dollops of crabmeat infused with lemon juice on each avocado strip5 Sprinkle with olive oil and balsamic vinegar. BABY BOK CHOIIngredients

Cashew nutsBaby bok choi leavesSoy sauceRice vinegarSesame oilRomaine lettuceSteps

1 Crush the cashew nuts into a paste2 Make a dressing from the rice vinegar, soy sauce and sesame oil3 Shred the romaine lettuce and baby bok choi leaves4 Mix the crushed cashew paste into the dressing5 Dress the salad and serve immediately.

FRIED OKRAORIGIN India

Ingredients

(Choose amount to taste)

OkraTurmericChiliGarlicSpring onionGaram masalaGheeSteps

1 Chop okra into 2 cm pieces2 Gently fry onion and garlic in ghee3 Add okra, turmeric, chili and garam masala and cook, to taste TANDORI CHICKENORIGIN India

Ingredients

4 chicken legs or thighs1 onion3 cloves garlic, largeFresh gingerCumin seedsCorianderPaprikaNatural yoghurt cup lemon juiceChiliRed colorSteps

1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade the

chicken for at least one hour in the fridge2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night inthis paste3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the ovenuntil chicken is thoroughly cooked through (depending on over 40 mins-1 hour)4 Serve with side salad of cucumber, tomato lettuce

IntroductionGrowingCookingCleaningHerbalismsymbolismHistoryThe HerbalsHerb Recipes