Important Guidelines for Using Essential Oils

To ensure that you get the maximum benefits of aromatherapy without any negative effects, follow the guidelines below. If you're pregnant, have high blood pressure or have epilepsy, or will be out in the sun, make sure you're aware of the essential oils to avoid, depending on your condition.

1. Most essential oils should not be applied directly to the skin. (When mixed with a carrier oil or when added to a lotion, they're okay.) Lavender, tea tree, lemon, sandalwood, jasmine, and rose are some of the exceptions to this rule. Again, always check with a professional before applying an essential oil to your skin that you haven't used before.

What is aromatherapy?
Aromatherapy is the use of essential oils for therapeutic uses. It has a long history of use in ancient Egypt, China, and India. In the West, Aromatherapy is thought to have begun when a French chemist, Rene Gattefosse, applied lavender oil to a burn on his hand. Noticing that the burn healed quickly and left no scar, he began studying the healing effects of plant oils. In 1928, he coined the term aromatherapy.

What are essential oils?
Essential oils are highly concentrated volatile and aromatic materials contained within plant cells. They are believed to play a role in protecting the plant from disease and are sometimes referred to as the plant's immune system.

How does aromatherapy work?
Many people assume that aromatherapy is just about scents. While scents do play an important role in the science, there is much more to it than nice-smelling oils. When applied to the body or inhaled, essential oils work on three different levels: pharmacological, physiological, and psychological.

What can aromatherapy do?
Heal Existing Conditions
Aromatherapy promotes emotional, physical, and spiritual healing. It can help relieve everything from colds to headaches to insomnia and can help increase energy, erase tiredness, and even soothe anxiety.

How do I use it?
In Lotion
Essential oils can be added to a fragrance-free lotion and be applied as usual after a shower or throughout the day.They can also be used in a massage.

Anise: Pimpinella anisum
A rich sweet scent . Uses: promotes cheerfulness, a mild euphoric.

Bergamot: Citrus bergomia
From a Citrus fruit with a floral yet fruity scent. Uses: normalizing, uplifting and it can help build confidence.

Bitter Almond: Prunus spp.
Uniquly almond scent. Uses: strenthening, and enhancing the senses.

Black Pepper: Piper nigrum
A unique scent that produces individule reactions. One of the oldest spices uses. Uses: invigorating, warming and vitalizing.

Cedarwood, Red: Juniperus virginiana
A woody scent, with a well-rounded, harmonizing effect. Uses: supportive, meditative.

Chamomile:
· German - Matricaria chamomilla
Sweet, apple like and warming. Uses: soothes, relaxes and calming.
· Roman - Anthemis nobilis
Uses: relaxing and replenishing.
· Wild - Ormenis multicaulis
Provides a sweet undertone. Uses: soothes, relaxes and calming.

Cinnamon: Cinnamomum zeylanicum
A spicy, fresh, yet earthy. Uses: refreshing and vitalizing

Citronella: Cymbopogon nardus
Grassy yet lemony and light. Uses: purifying and vitalizing.

Clary Sage: Salvia sclarea
Sweet and musk-like. Uses: relaxing, euphoric and balancing.

Clove: Syzygium aromaticum
A fruity yet spicyness. Uses: warming.

Cypress: Canarium luzonicum
Pine needle aroma that is refreshing. Uses: purifying and balancing.

Eucalyptus: Eucalyptus globulus
A unique scent almost everyone recognizes. Uses: purifying and invigorating.

Fennel Seed: Foeniculum vulgare
A warm spicy scent, anise-like. Uses: restorative and warming.

Fir, Balsam: Albies balsamea
Evergreen scent, a natural scent of forest. Uses: harmonizing and spiritual uplifting.

Frankincense: Boswellia carterii
A Lemonny-pepper scent that doesn�t linger. Uses: meditative and relaxing.

Ginger: Zingiber officinale
Light and lemonny scent. Uses: warming, to some invigorating, anchoring, gives strength.

Grapefruit: Citrus paradisi
An uplifting citrus scent with a tang. Uses: balancing and cheering.

Jasmine Absolute: Jasminum grandiflorum
A rich honey-like sweetness use in perfumes. Uses: exotic, romantic, calming, relaxing

Lavindin: Lavandula intermedia
Similar to Lavender, a fresh, camphoraceous scent. Uses: purifying and gently activating.

Lavender: Lavandula angustifolia
A classic scent that has been used for generations, a sweet, floral aroma. Uses: calming, soothing and easing.

Lavender, Spike: Lavandula latifolia
Has a camphoraceous, Lavender scent. Uses: purifying and slightly invigorating.

Lemon: Citrus limon
Light, fruity scent. Uses: uplifting and refreshing.

Lime: Citrus auratifolia
Has a tangy, fruity-citrus scent. Uses: cheering and resfreshing.

Myrrh: Commiphora myrrha
It has been used as an incense for thousands of years. Uses: centering, meditative.

Neroli: Citrus aurantium
From the flowers of the bitter orange, a deeply citrus sweet smell. Uses: calming and soothing.

Nutmeg: Myristica fragrans
A spicy earthy scent used in perfumes. Uses: rejuvenating, uplifting.

Patchouli: Pogostemon cablin
A deeply earthy, slightly sweet, with a tartness, a rich scent. Uses: exotic, sensual, soothing, calming, grounding.

Peppermint: Mentha piperita
A widely used scent. Uses: cooling, vitalizing, refreshing, stimulating.

Pine: Pinus species
Rich forest scent that deodorizes and is pleasing. Uses: refreshing and soothing, to some it is calming.

Rose Absolute: Rosa centifolia
Sweet, deep, lingering scent, used often in perfumes. Uses: uplifting, romantic, supportive.

Rose Otto: Rosa damascena
Immensely rich, floral scent, one of the oldest scents, used in perfumes. Uses: romantic and gently uplifting.

Rosemary: Rosmarinus officinalis
An intense aroma, woodsy, fresh. Uses: invigorating, warming, clarifying.

Rosewood: Aniba rosaeodora
Woody, spicy and floral smell. Uses: gentle, strengthening, calming.

Sage: Salvia officinalis
A herbaceous, fresh, earthy scent. Uses: cheering, clearing, soothing and warming.

Sandalwood: Santalum album
An ancient scent used in spiritual ceremony. Uses: centering, connecting, relaxing, sensual.

Sweet Basil: Ocimum basilicum
A floral green scent with a bit of spicyness. Uses: uplifting and clarifying, energizing, refreshing energy.

Tangering: Citrus reticulata
Delightful cirtus scent. Uses: cheering and uplifting.

Tea Tree: Melaleuca alternifolia
A warming medicinal, light scent that is used in many body care items. Uses cleansing, uplifting.

Wintergreen: Gaultheria procumbens
Fresh minty aroma that doesn�t linger. Uses: refreshing and invigorating.

Ylang Ylang: Cananga odorata
It�s known as the flower of flowers, a rich floral, sweet aroma. Uses: euphoric, sensual, alluring.

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Herbal Connections
This page is devoted to all Medicinal Plants and Herbs. Historically, medicinal plants and herbs were the only source of medicinal medicine that aided man�s innate ability to heal. Today, people are again finding that without plants we can not have true healing and that without plants we cannot live � they feed us, cloth us, heal us and bring us joy. Yet despite their growing popularity, we are again facing opposition, from within the herbal community and from without. "These days there is an increasing pressure in modern professional herbalism to justify ourselves again, but it�s an old battle we can win only by not buying into the whole war. This war takes the form now as an increasing pressure among gentle natural healers to publish or perish, competing against each other to be seen as the most scientific or authoritative, or as the most natural � who�s more organic than the next herbalist, who�s commanding more at the box office, who�s the best." "We all know that not all herbs are safe because they are natural, but herbalist � unlike doctors � rely on observation of whole plant/whole human interactions recorded over centuries of similar use. Good herbalists know how and why to gauge a safe and effective dose. Even Britain�s 1964 Medicines Act agreed to accept as proof of safety and efficacy the fact that an herb had been in use for a long period without giving any ill effects. This wise judgment from the Ministry of Health was only due to a professional body of herbalists who finally organized the massive resource of their loyal, satisfied patients to help make their legal voice heard. So we in the West have sometimes had tenuous fragile claims to legitimacy, but we are not out of the woods yet. The FDA and other government and private organizations, all smolder with group memory of official hostility and misunderstandings common to us herbalists who are human as well as authorities. Even the American Herbalist Association (AHA) of respectable gardeners disavows any medical use for herbs in case they are tarred and feathered with the same brush as our AHA and the rest of us mountebanks and dangerous eccentrics. The real danger to public health is not from herbalists getting somewhere with a valid therapy, but from knee-jerk closed-mindedness of nervous bureaucrats who find it more comfortable to uphold the expert researchers who can be notoriously haphazard, even dishonest, when paid to prove what they want to believe anyway." Amanda McQuade-Crawford, B.S.C. "While there has always been a lively folk or rural herbal tradition on this continent, official recognition for the practice of herbal medicine has been suppressed by a Western Medical, drug-based monopoly. This is not surprising in a country that served as the leading bastion of the industrial-technological age." Michael Tierra, O.M.D. The current western medical model is known as allopathic medicine, which sees evil forces, in form of germs and other nasty things, invading our bodies that must be destroyed by synthetic non-living chemicals called drugs, which has caused an increasing number of people to feel dissatisfied. As people are faced with the rising cost of allopathic medicine and find themselves dissatisfaction with the types of treatments offered. People are finding their way back to their medical heritage, Herbalism � the plants. Medicine began with plants and it�s only in recent history that medicine has moved away from herbals to a manufactured non-living drug. As people move back to herbalism they frequently find incredible results for conditions like AIDS & HIV, arthritis, asthma, cancer, cold and flu, depression, digestive complaints, headaches that are chronic, heart disease, insomnia, menstrual disorders, nutritional issues and more. This brings with it one very large problem � Big Business and Marketing. All sorts of companies have found great profits in selling herbals without allot of integrity or full knowledge of the harm they cause to humans or the environment. Plant based medicines, as a whole, when provided by a well-trained individual, like an Herbalist, are safe. In comparison, every allopathic drug, even the over the counter type, come with finely printed instructions listing a number of dangers and/or side effects that may cause even further harm or additional expense of buying yet more drug(s) to counter the ill effects. In the plant kingdom, there are few plants that could cause that type of harm or death and far fewer people suffer ill effects from ingesting plant materials than they do from allopathic drugs. Am I biased? Yes, for the one reason, I have seen what both systems offer and their differences and I found plants are better. That is why I chose to be an Herbalist.
A Short History of Herbalism Use this link to learn more about the History of Herbalism.		Individual Herbs Connect to a short list of Herbs listing their uses. From this list you can link to a Monograph, a more extensive description of the Herb.
Aromatherapy This page on Aromatherapy is an introduction, providing a good start for anyone.		Hoxsey A little background, from two points of view, on Hoxsey and his cancer treatment
Herbal Dyes That's right, herbs have been used by many different cultures to produce dyes. This page provides a good start for the curious.		Herbal Uses and Remedies [This page is not intended to prescribe or make recommendations. Please take the advice of a qualified Herbalist.] This page is by no means a complete list of remedies. It's good information for anyone interested.
Not During Pregnancy If your pregnant, check out this page for a list of herbs best not used during your pregnancy.		Herbal Glossary See the Glossary for a list of terminology that may be of use. It's not a complete list but over time it will grow.
Herbal Bibliography A short list of books to check out. Any suggestions email me so they can be added.
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From the earliest people to the present we have never been without Herbalism. It is only in recent history, the last 70 years, that we have been faced with suppression and systematic control over it. There is much debate over how herbalism came to be as a form of medicine and how people learned what plants to use for what disease or ailment. If we look at how people who still live close to the land and haven�t forgotten their connection to the life that is all around them, they may have learned by watching animals or at the plants signature to see how it might be used medicinally. Some who have spiritual practices that are tied to the cycles in nature say that they communicate with the plants directly, asking how should be used. No matter how it was done, we have herbalism today that is being supported through scientific findings and studies to validate what our ancestors have known all along.

Egyptians around 3000 years BCE started the first schools of hebal medicine and the first group of physicians. At that time the physicians learned the proper chants, songs, spells, incantations and herbs to use with each type of condition. They were not always succesful and a number of their patients died from what we would consider mild condittions and easily treatable, like malnutrition. In one papyrus discussing labor settlements, workers made sure they had their beer, bread and onions before they would do any work and if these things would not be provided that there would be no work that day. A list of herbs made use of at this time were: onions, caraway seeds, squills, mint, colchicum, licorice, honey, flax seed, papyrus, dates, poppy, castor oil plant, aloes, lotus flower, henna, olive oil, rasins, grapes, mandrake, pomegranates, gentain, elderberry, wheat, myrrh, chamomile, camphor, palm oil and leaf, and elder berries.

Chinese and the people of India, around 2500 BCE, may have been one of the first to create a formal system of medicine making extensive use of herbs. They both have a similar system of looking at the human body in order to recommend the proper group of herbs to treat each persons condition.

The Yellow Emperor�s Classic of Internal Medicine was written about 2600 BCE by Huang-Ti. It is considered one of the classics in chinese medicine, describing how to find the problems through pulse tests, looking at the face and the tongue, then matching an appropriate remedy. They had a system by which people paid their physicians to stay healthy, by preventing illnesses before they could take hold. The moment someone became ill, they stoped payment and it was up to the physican to bring their patient back to health. This proved valueble in that it taught chinese physicians how to deal with a wide variety of complaints from pain, kidney, liver, gallbladder, headaches, common cold and flu and degenerative disorders. A list of herbs made use of at this time were: sunflower, witch hazel, ginseng, gardenia, geranium, cotton, banyan, figs, loquat, ferns, water lily, clove, ginger, cinnamon, mugwort, ephedra, licorice, onions, plums, rice, thyme, leeks, dates, beans, millet, wheat, apricot, mallows and mandrake.

In India, traditions were passed down by memorizing long songs that were finally written down, around 2000 � 2500 years BCE, and known as the Vedas. The form of medicine they developed is called Ayurvedic which treated leprosy, abscesses, skin diseases, coughs, headaches, and intestinal complaints. The Ayurvedic tradition used 750 plants, making it richer and more extensive than the Egyptian system. Ayurvedics had an incredible way to teach surgery to their students by operating on vegetables and leaves instead of animals and the dead. A list of herbs made use of at this time were: unfortunately the list is too extensive and some don�t have a translation into english.

The Greek system started with Aesculapius, in 1250 BCE, the god of medicine who learned the trade from Cherison the centaur. From him we get the symbol of medicine, a staff with a serpent coiled around it. From him a movement of physicians and lay doctors known as Asclepiadae formed that were around from 1250 � 600 BCE. This was the true form of Greek medicine and not from the priests of Aesculapius who may not have even practiced medicine but ceremony alone without the use of herbs. The oath of Hippocrates may have originated as the oath of Asclepiads. It is here included for your information.

"I swear by Apollo the Physician, and Aesculapius, and Hygieia, and Panacea, and all the gods and goddesses, that according to my ability and judgement I will keep this oath and this stipulation-to reckon him who taught me this art equally dear to me as my parents, to share my substance with him, and relieve his necessities if required; to look upon his offspring in the same light as my own brothers, and to teach them the art, if they should wish to learn it, wihtout fee or stipulation; and that by precept, discourse, and every other mode of instruction, I will impart a knowledge of the art to my own sone and those of my teachers and to disciples bound by a stipulation and oath according to the law of medicine, but to none others. I will follow that system of regimen which according to my ability and judgement I consider for the benefit fo my patients, and abstain from whatever s deleterious and mischievous. I will give no deadly medicine to anyone if asked, nor suggest any such counsel; and in like manner I will not give a pessary to produce abortion. With purity and with holiness I will pass my life and practice my art. I will not cut persons laboring under the stone, but will leave this to be done by men who are practitioners of this work. Into whatever houses I enter I will go into them for the benefit of the sick, and will abstain from every voluntary act of mischief and corruption; and further, from the seduction of females and males, of free men and slaves. Whatever in connection with my professional practice or not to be spoken of abroad, I will not divulge, as reckoning that all such should be kept secret. While I continue to keep this oath inviolate, may it be granted to me to enjoy life and the practice of the art, respected by all men in all times! But should I trespass and violate the oath, may the reverse by my lot!"

Hippocrates, 450 BCE, is regarded as the father of medicine because he sperated magick, superstition, and ceremonry from the making of herbal medicines. He used around 300-400 herbs to make his drugs and medicines and is credited with the Hippocratic Collection, a series of medical works. He was a teacher with many pupils who became healers and practitioners using his remedies in the healing arts of their time.

Theophrastus, 372 � 285 BCE, is said to have been a pupil of Plato and Aristotle, wrote two important volumes on botany. In one of his volumes, Historia Plantarum, he describes over 500 plants in use at that time. He also credited for the volume, An Enquiry Into Plants, and possibly, De Plantis. His knowledge came by first-hand observations and what he could learn from travelers about plants in foreign places. He is called the, �first scientific botanist�, because his works included full biological treaties on the herbals he investigated.

Around 50 BCE, Cratuas was a great herbalist and physician to Mithridate VI. He is credited for creating well known herbal drawings along with discussions on the plant, names, descriptions and medicinal uses. The drawings he made were accurate and are of continuing interest to botanist. It�s been said that botany owes the �art of portraying the forms of plants exactly and artisticly for identification purposes� to him and is therefor know as "The Father of Plant Illustrations".

Dioscorides, around 50 ACE, is known as one of the greatest herbalists of his time. A physician to Emperor Nero and his army. As he traveled he collected a vast amount of general information about the plants he encountered first hand. He produced the work called, De Materia Medica, which has been since translated and reprinted, making it a chief source for the last fifteen centuries to herbalists of all nations have drawn their inspiration from his work (from The Greek Herbal of Dioscorides). His work was essentially a drug collector�s manual, a leading text of pharmacology. He was able to detail the properties of 600 medicinal plants, giving their name, its Greek synonym, a description of the plant, its natural habitat, and how to prepare it as a medicinal. Because of his efforts, so many of our modern uses of plants as medicine originated in ancient herbals, such as the ones Dioscorides produced.

In 130 ACE, Galen is the last of important Greek herbalists, produced a work called, De Simplicibus. He traveled extensively, studying plants, authoring over 400 works, of which 83 are extant. In his works he listed the herbal drugs and their uses, each plant would be given a paragraph listing its common name, its synonym, its habitat and a description of the plants uses.

Between 500 and 600 ACE, all the important Greek works were being translated into Latin, Arabic and Syrian. This allowed for much of the information to last through the ages into modern times. The ancient knowledge of the herbalist only became widely available once the printing press was invented, before that most of the works were written by hand in Latin. After the printing press this knowledge spread to a wider audience that already made use of local plants, from knowledge passed by word of mouth. This lead to the age of scientific study of plants and their use as medicines.

In 950 ACE, Leech Book of the Bald is the oldest existing Saxon book dealing with herbs. This is the oldest existing leech doctrine that was written in the vernacular and the first medical treaties written in Western Europe, containing the beginnings of English medicine. The Leech book is a manual of a Saxon doctor, basing his information on other older lore, who refers to other doctors or leeches and combines his herbal knowledge with Pagan traditions.

The period from 1200 to 1600 ACE was an era of great people such as Bacon, Thomas Aquinas, Albertus Magnus, Eleanour Rohde and Agnes Arber, are just a few of the names.

Bartholomaeus Anglicus, 1250 ACE, an Englishman wrote the original treaties on herbs. A theologian, he wrote easily on theology and herbology, producing a work called, De Proprietatibus Rerum, first printed issue was in 1470.

From Germany, 1485 ACE, The Herbarius, listed 350 plants along with woodcuts, which were the best prior to the period of botanical illustration and much copied and recopied. Also, in 1491, Ortus Sanitatus, an herbal rich in pictures which display a liveliness which is missed in modern botanical books.

In 1525, Bancke�s Herbal, was the first printed herbal containing within it a manuscript of exceptional interest, describing the virtues of rosemary.

In 1526, Grete Herball, was the highest reputation of the earlier English herbals. It was printed by Peter Treveris and seems to be only a translation of the French herbal, Le Grand Nerbier, from 1500.

William Turner (1510-1568) in 1550, produced the, Turner�s Herbs. A physician and divine, was the first Englishman who studied plants scientificly and this marks the beginnings of the science of botany. This is the only original work written by any Englishman in the 16^th century. His work contained many beautyful drawings both, original woodcuts and reproductions from, Fuch�s Herbal. He was ne of the few who cautioned against the excessive use of any herb.

Leonard Fuchs (1510-1566) in 1550, was the greatest of the German fathers of botany, a landmark in history of natural history producing an herbal with incredible illustrations.

In 1597 and 1633, Gerard�s Herbal by John Gerard (1545 � 1612) is the second greatest English herbalists. It is said that his herbal is the work of Dr. Priest, which was a commissioned translation of, Dodoens� Pempades, which fell into Gerard�s hands when Priest died. As a well travled surgeon, he altered the classification of the plants and added a great deal of his own observations. This book was first published in 1597 and later corrected and a better version was printed in 1633. As a true gardener, he took pride in being able to grow plants not often found in Britian. He observed the course of his plants� growth and method of cultivation with great detail. He grew over 1000 plants and gives the impression he had personal experience with every plant. Although his work is full of errors, many accept him as a credible witness, dispite accounts such as, �the Goose tree or tree bearing geese�, which he claims to have confirmed by his own observations.

Nicholas Culpeper (1616-1654) is refered to as the most notorious exponent of the subject of astrological botany. Culpeper was both loved and hated in his time. Hated by the College of Physicians because he had the audacity to translate from Latin and publish in English some of the elitist medical works of the time, notably the Pharmacopoeia, which he retitled A Physicall Dictionary. This book and its formulas had been the exclusive tome for the elite college or anyone who could read Latin and they were most upset that it was translated into English so that anyone could read it and understand. He was known to charge small fees, had an unaffected manner and his poor west-end patients loved him. He had a garden of medicinal plants for he felt that the poor could not afford them. His book, though scorned by the elite, is the one most often reprinted, over and over again and been read by many more people than the books produced by the herbalists of his time.

Modern herbalism, from the 1800�s to the 1900�s, saw doctors in both England and America wirting their own books and creating their own patent medicines. In the later part of the twentieth century, there was a resurgence of interest in homely herbal and folk medicine. Plants began to be analyzed chemically for their active ingredients, showing what herbalist and believers of folk medicine knew to be true throughout the centuries, that plants had active medicinal components and that plant medicine worked. Science was proving that herbalism was based on medical reality and what had been known all along, was true.

Sebastian Kneipp (1821-1897), a priest who wrote, My Water Cure, published in 1886. This book is considered a classic in health. The first half, devoted to using water to cure all manner of ailments, it includes a second part dealing with herbal medicine. Kneipp�s formulas are used to make aromatic as well as cosmetic products that are notable for their excellence and theraputic value.

In more recent hisory we have herbalists and authors such as, Hilda Leyel (1880-1957), who wrote six major herbals, one of which is Grieve�s Modern Herbal.

In 1931, Maude Grieve wrote, A Modern Herbal and edited by Mrs. Hilda Leyel, an extemely useful source. A modern herbal bringing up to date the history, folklore, usage of plant listing medicinal, cosmetic and culinary applicatons.

Back to Eden: A Human Interest Story of Health and Restoration, written 1939 by Jethro Kloss (1861-1946). This unique volume full of recipes and information has been an imporatant source to many people but with a number of drawbacks, notably the incorrect naming of plants and not necessarily their correct or current use.

In our time, there are a number of authors of note who are producing a number of works on herbalism and its applications. Jeanne Rose credited with seven books, termed the "grande dame", James Duke, Handbook of Medicinal Herbs; Michael Tierra who has produced several books, combining Western and Eastern herbalism; John Lust who wrote, The Herb Book; Michael Moore, the author of several good works and an excellent website. Other authors of note: Feather Jones, David Christopher, Jim Green, Roy Upton, Silena Heron, Brigitte Mars, Rosemary Gladstar Slick, David Hoffman, Christopher Hobbs, Mindy Green, John Lust, Nelson Cook, Maurice Messegue, Richard Lucus, Jean Velnet, the Lloyd Brothers and so many more than I have room for. Look to the bibliography for a growing list works on Herbs and Herbalism.

Herb Based Dyes

Herbal dyes are made by making a very strong decoction of the plant part that will yield the best color with a mordant (fixative) added to help set the color fast so they wont wash out or fade but, in some cases to help bring out the color. The most common herb parts used are � seeds, flowers, leaves, berries, stems, bark and roots.

A simple way to dye wool, for example, is to: Take 1 LB of wool, cover with enough colored water (dye), add 1�4 LB of Alum and 1 oz Cream of Tartar, all in an enamel pot (making sure it is unchipped, metal will react unfavorably with the dye process). Keep the pot on low heat until water warm before adding the wool, and then bring it to a boil, raising the temperature slowly. Once it has boiled, reduce the heat and keep warm long enough for he dye to be absorbed (you have to raise some of he wool out of the pot to check the color from time to time until it is darker than desired � it will fade after initial washing). The longer it stays in the better the color. Allow it to cool completely, then wash in cool water several times, until it rinses clear. Let it dry slightly and if at this time you would like to make it darker, just put it back into the dye and repeat this process till the desired color is had. When the color you want is reached your done. Wash one final time and allow it to dry slowly and completely, line drying is good.

Many things will effect the final color � type of material used: wool, cotton, linen, silk, paper, etc., type of mordant used, length of dye process, number of times repeated, amount of rinsing, temperature of the dye bath and rinse water, the dye plant itself, the age of the dye plant, season, amount of sunlight or artificial light (and type of light you work under) and so many uncontrollable things. That is what makes dyeing so fun.

Woad is possibly one of the most famous dye plants used in Europe. It was first used in Britain to create a wonderful deep blue color, until indigo was brought over from India but, woad produces a faster color than indigo. Woad was the only plant, at that time, which would produce the deep blue sought by royalty, clergy and the well to do. To produce the deep blue is not a simple process: The leaves are dried, then made into a paste, piled into heaps, exposed to air to allow fermentation to take place for at least 2 weeks. The mass is made into cakes, dried and once dry broken up and allowed to ferment for nine more weeks. After that, the plant is mixed with water in which lime has been dissolved to bring out the deep blue color. &ndsp;

List of Dye Plants by Color

BLACK

• Yellow Flag root with sulphate or iron
• Elder root and bark of older branches

BLUE

• Elderberries
• Chicory leaves
• Elecampane root � needs to be mixed with ashes and Whortleberries
• Woad leaves
• Yellow Flag flowers
• Indigo plant

BROWN

• Hops stalks, a brownish red
• Teasel flowers
• Wild Marjoram flowering tops, brownish red
• Goldenrod, with copperas

GREEN

• Elder leaves, with alum
• Hyssop leaves, a greenish gray with copperas
• Tansy young shoots, greenish gray with alum
• Scotch Broom
• Dyer�s Broom � combined with Woad, alum, cream of tartar and sulphate of lime
• Lily-of-the-valley leaves

PURPLE

• Pokewood berries, a reddish purple, magenta
• Elderberries with alum for a violet, alum and salt for a lilac
• St John�s Wort flowers with tannic acid for a pinkish purple
• Wild Marjoram flowering tops

RED

• Garden Sorrel, root
• Lady�s Bedstraw, young roots � stannous chloride, for a deep red and for terra cotta color you boil for some time.
• Madder root
• Pokeweed flower for a crimson

YELLOW

• Agrimony, whole plant. If gathered in September, a pale brownish yellow. If gathered later, a deep yellow.
• Lady�s Bedstraw, stem and leaves
• Dyer�s Broom, a.k.a.: Dyer�s Greenwood. If gathered in June or July, combined with alum and cream of tartar, a bright yellow. It was used to turn blue wool green that�s how it got the name, Greening Weed.
• Fumitory flowers
• Yarrow flowers, with alum
• Toadflax flowers
• St John�s Wort flowers, with alum
• Calendula flowers
• Cardoon bottoms
• Daphne seeds
• Goldenrod flowers, with alum for a lemon yellow. A bright yellow with stannous chloride is added.

Natural dyes adhere best and most firmly on wool. Silk also "takes" to natrual dyes; however, cotton and linen is more difficult, so the beginner should not attempt these until quiet proficent.

IMPORTANT:
The majority of natural dyes are not permanent unless the cloth be previously impregnated with what has been termed a mordant, which possesses a very strong affinity both with cloth and the dye and hence serves to bind the one to the other.

Mordant Recipe:
For each pound of wool to be dyed, dissolve 2 oz of alum and 1�2 oz cream of tartar in a little hot water. Then add this to 2 gallons of soft water. Immerse the wool, then heat slowly to simmer and allow it to simmer for half an hour. After this has cooled off, remove the wool and squeeze gently. When excess water is removed, place wool in a clean bag and hang in a dark place for 3 to 4 days or until thoroughly dry.

Dye Bath:
The amount of dye material used depends upon the shade of color desired. If fresh botanicals are used, chop them up into small pieces and allow to stand overnight in enough water to cover. On the following day, strain through four thicknesses of cheesecloth. Tie strained botanicals in the cheesecloth, so no particles of dye material will come out. Boil contents of bad for half an hour in dye water that you just strained off, plus additional soft water to make sufficient dye. Remove the cheesecloth and hang over the brew, so all the dye can drip back into the container. Squeeze until dry, then add enough water to bring it to two gallons. Rinse the wool in luke warm water, squeeze out excess water and immerse into the dye bath and bring the bath to a boil. Stir wool gently so all of it dye evenly but, do not agitate. Allow bath to simmer for half an hour.

When dyeing is complete, remove the wool and rinse in clear water, of the same temperature as the dye bath. Repeat operation in slightly cooler water until the water is completely cool and clear. Remember never to agitate the wool too much or you will end up with felt. Hang the wool in the shade until completely dry.

This information comes from, The Herbalist by Joseph E Meyer. I�ve provided an abbreviated form, complete in itself and a good place to start but the book contains so much more information and hints. If your further interested in how to produce dye baths from plant materials, please read the book and other like it. Also, check out my bibliography. If you know of any books that need to be listed, please email me all the information and I will be happy to add them.

Below is a List of Plants and the Colors they produce. To properly fix these colors or obtain the desired color refer to, The Herbalist, which lists various mordants needed, boiling times and the process required for the best results.

Plants by Color

BLACK
Log-Wood, Sumac, Alder Bark, Hibiscus Flower, Mangrove Root, Hazelnut Hulls and Butternut
This color is obtained by first dyeing in blue or brown and then adding it to a second dye bath to bring out the black color.

BLUE
Indigo, Woad, Blue Bottle

BROWN
Birch, Alder Bark, Sumac, Walnut peels/hulls, Walnut Root, Walnut Bark, Black Cutch or Catechu, Butternut, Marking Nut, Hemlock

GREEN
Do a Blue bath, then a Yellow bath, Giant Arbor Vitae, Rabbit Bush

GREY
Do a Brown dye bath, then Yellow.

ORANGE
Do a Yellow dye bath, then Red, Osage Orangewood

PURPLE
Do a Red dye bath and Blue, Poke berries

RED
Mahogany, Bristly Crow Foot, Lac, Kermes, Cochineal, Archil, Madder, Carthamus, Brasil Wood, Sappanwood, Continus Sumac, Henna, Logwood, Poinsettia, Red Sandalwood, Saffron, Beet Root, Blood Root

YELLOW
Wolf Moss, Jewelweed, Touch-Me-Not, Staghorn Sumac, Weld, Fustic, Quercitron Bark, Annatto, Gamboge, Safflower, Turmeric, Goldthread Root, Oregon Hollygrape, Yellow Dock

Bed Wetting
6-8 oz of Cranberry Juice 1 hour Before bed

Blood Vessels, a Tonic
2 parts each, Hawthorn flowers and berries
1 part each, Motherwort and Ginko
Add all herbs to enough boiling water to cover the herbs. Steep for 15 minutes, strain and drink.

Cholesterol, Lower
1 part roasted chicory and burdock root
1�2 part fenugreek and ginger root
Boil all herbs in 1 quart of water and steep for about 20 minutes. Strain, drink 1 to 2 cups each day.

Cold or Flu
Mix Lemon Balm, Cinnamon, Basil Mint, Echinacea

Constipation
2 parts cascara sagrada
1 part licorice root
1�2 part each fennel seed, ginger and peppermint
1 to 2 parts honey
Combine all herbs to make a tincture. Shake daily for 2 weeks. Strain and sweeten with honey.
OR
Warm 1 cup water with 1 tablespoon of fresh lemon. Once boiling, add 1 teaspoon psyllium seed husks and honey to flavor. Eat while warm and before it sets. Eat once or twice a day. Drink 8 to 10, 8 oz glasses of water to lubricate the body.

Depression
Rosemary, St. John's Wort, Citrus Essential oils

Diarrhea
3 to 4 tablespoons fresh blueberries or frozen
1 pint water
Crush the blueberies in a pot with the water, then bring to a boil, simmer for 15 minutes. Allow to cool before straining into a bottle allowing room in the top 1�4. Fill with wine or vodka and shake. Use 2 tablespoons every 1�2 hour until relief.

Facial Infusion
(This is made as a tea then stored in the frige for up to 2 weeks)
Mix 1/2 cucumber-peeled, Aloe Vera Gel, Thyme, Rosemary, Lemon Balm, Mint, Chamomile. Steep the last 5 herbs for 20 minutes; then strain. Cut up cucumber, add Aloe Vera and Tea to blender, blend until smooth. Apply liquid to face with a cotton ball or soft wash cloth.

Facial Infusion, for teens
Mix Thyme, Cinnamon, Rosemary, Aloe, Mint, Basil. Use Same as above.

Headaches
Corn Husks, Mint, Lavender
OR
1 part each, Tincture: Feverfew, Ginko, Valerian Root, Ginger, Peppermint
Take a dropperful as needed up to 8 times a day.

Heartburn
Mint Tea or 1 tablespoon brown sugar or 2 tablespoons of Lemon juice added to 1/2 cup warm water
OR
1 part each, chamomile, lemon balm, licorice root
1�2 part marshmallow
1�4 part each catnip and fennel
Crush all herbs and add to 2 cups water. Bring to a boil and allow to steep for 20 minutes before straining. Add enough apple juice to double. Drink as needed.

Hemorrhoids
1 oz Olive Oil or Hemp Oil or use 1�2 of each
1 oz St John�s Wort oil
8 drops each � Chamomile, Palma Rosa and Cypress Essential Oils
Apply as needed, 2 to 4 times daily.

Immune Strengthener
1 part of each tincture, echinacea, pau d�arco, siberian ginseng, licorice, burdock, astragalus, bupleurum
Combine. Take 1�2 dropper, 1 to 2 times a day. If your immune is fighting something, take a dropperful 3 to 5 times a day.
OR
Echinacca, Goldenseal, Basil, Oregano Oil

Inflammation with Pain
Combine 1 part each of tincture: Tumeric, Bupleurum, Willow, Yucca root, Ginseng, Licorice, Echinacea
Take 1�2 dropperful as needed, 4 to 6 times a day. This is not for long term use.

Insect Bite
1 tablespoon baking soda
1�2 tablespoon yellow dock tincture
Form a past, adding water 1 drop at a time if needed. Apply directly to the site and allow it to dry and flake off on it�s own.
OR
Basil, Salt or sugar and water made into a poltice
OR
A rather simple remedy to keep mosquito bites from itching and swelling up. DO NOT SCRATCH THEM. For years I would suffer all summer and I would be reminded not to scratch. Then one year I couldn't bear the scratching or to cover myself in potentially dangerous chemicals, so I worked at not scratching, and it worked! Try it for yourself and see how simple it is.

Insect Repellent
1�4 teaspoon each, citronella and eucalyptus essential oils
1/8 teaspoon each pennyroyal, cedar and rose geranium essential oils
2 oz of vodka
Add all essential oil to the vodka, shake well. Mist on or apply by hand to any exposed skin.
OR
Wear Citronella essential oil and take the equivalent of 1500 mg of fresh garlic every day - this is equal to15 mg capsule of garlic powder. Taking garlic will cause your skin to secrete a natural insect repellent. Don't sweet smelling essential oils, perfumes or scented deodorants and wear light-coloured clothing but not blue, they are attracted to this color.

Insomnia
1�4 part Kava tincture
1�2 part each Valerian, Hops, Passion Flower, Chamomile � Tintures
Combine all ingredients in a dark bottle. Take 1 tablespoon and if you still have trouble falling asleep within 30 minutes take another spoonful. Do not take more than 2 spoonfuls a nite.

Invalids or Babies, too sick to eat anything else
1�2 teaspoon ground Teff
1�2 teaspoon powdered Slippery Elm
1�4 teaspoon powdered Cinnamon
1�4 teaspoon ground Sesame seeds
2 to 3 cups water
honey to flavor or molasses or true maple syrup (grade b, not the kind you find most often in most stores)
Stir all ingredients into cold water making sure there are no lumps. Let sit for 20 to 30 minutes, then bring to a boil, stirring constantly. Remove from heat, add honey until just sweet. Do not over sweeten. Flax oil and a pinch of sea salt can be added once the individual feels a bit stronger to help add nutrients.

Kidney Stones
2 teaspoon each, hydrangea root and gravel root
1 teaspoon each, cramp bark, wild yam root, joe-pye weed
1�2 teaspoon each, cornsilk, plantain leaf, yarrow leaf
Powder all herbs and boil the yam, cramp bark, hydrangea and gravel root, in 1 1�2 quarts water for about 5 minutes then simmer for 20 minutes. Remove from the heat and add all the other herbs and steep for another 15 to 20 minutes, covered. Strain when cool and add 30 to 40 drops shepherd�s purse tincture. Drink 3 cups daily and 8 to 10 cups water to help flush the kidneys and any broken up stones.

Migrains
(see below)

Nausea/Motion Sickness
2 parts ginger
1 part each, raspberry leaf and chamomile
1�4 part lemon juice
Crush all herbs and add to 2 cups boiling water, simmer for 5 minutes. Strain while still warm and add honey to slightly sweeten, but don�t make it too sweet. When cool, add carbonated water and drink as needed.
OR
Mix Basil, Chamomile, Mint, Catnip and make a tea

Nerve Pain
Combine 1 part of each tincture: Licorice, Oats, Skullcap, St John�s Wort Chamomile
Add 1�2 part of each tincture: Ginger, Vervain Kava, Valerian
Take as needed, taking 1�2 dropper at a time, up to 8 times a day. Not for long term use.

Nettle Leaf Stings
1 tablespoon baking soda
1�2 tablespoon yellow dock tincture
Form a past, adding water 1 drop at a time if needed. Apply directly to the site and allow it to dry and flake off on it�s own.

PMS
Mix Lemon Balm, Basil Chamomile, Catnip & Raspberry, drink

Sinus Problems
Bee Pollen taken daily over a period of time can act as a preventative or Nettles tea

Stress
Combine 1 part of each tincture: Valerian, Skullcap, Licorice, Siberian Ginseng, Chamomile, Kava, Passion flower, California Poppy
Take 6 to 8 drops as needed but no more than 1�2 dropperful at one time and 6 to 8 times a day. Not for long term use.

Sunburn
This one you put in your bath. Mix Basil, Lemon Balm, Cucumber-grated, Aloe Vera Gel and Apple Cider Vinegar

Urinary Infection
1 part uva ursi
1�2 part each, corn silk, cramp bark, marshmallow, rosehips
Crush all herbs before adding 2 tablespoons to 1 quart of boiling water. When cool, strain. Drink 2 to 3 cups throughout the day and continue to drink this tea for at least 3 to 4 days more, after the infection seems to have cleared.

Vericose Veins
1 oz Olive Oil or Hemp Oil or use 1�2 of each
1 oz St John�s Wort oil
8 drops each � Chamomile, Palma Rosa and Cypress Essential Oils
Apply as needed, 2 to 4 times daily.

Migrains
What are migraines? A whole variety of headaches associated with vascular constriction and dilation make up the unpleasant world of migraines. The two most common are classic migraine and common migraine. They may first appear in childhood, but usually in the late teens or early twenties. More women than men are subject to them, and they frequently end after menopause.

Classic migraines start with warning signs called aura's. Before the headache begins, you may temporarily lose some of your vision, see flashing lights and feel very strange altogether, maybe even feeling a burning sensation or muscle weakness.

The pain usually begins on one side of the head, but can spread. The headache may take hours to develop and several days before it goes, leaving a desire to sleep. You may experience nausea and sensitivity to light and noise. Other symptoms may include muscle numbness, tingling, scalp tenderness, dizziness, dry mouth, tremors, sweating and chilliness.

Common migraines don't begin so dramatically, but a few hours or days before onset, you may feel tired, depressed, have a burst of energy, be anxious or feel hyper. The common migraine may begin more slowly and last longer than the classic type. Except for the aura, the symptoms are the same.

The exact range of mechanisms producing migraines isn't well understood, but is believed to be an upset in serotonin metabolism that causes dilation of cerebral arteries, followed by vascular spasm in extra-cranial blood vessels.

Migraine triggers are as varied as the individuals afflicted by them. About 70% of sufferers have family histories of migraine.

Food is a common trigger, and can be nearly anything. Some of the most frequent food triggers are anything aged, canned, cured, pickled or processed or that contain tyramine or nitrites. Aged cheese, bananas, caffeine, chicken livers, MSG, alcohol, yeast products, some breads, chocolate, red meat, shellfish are common, but the list is extensive and depends on the individual. Try eliminating these first. If that doesn't work, see if you are sensitive to citrus, lentils, nuts, any kind of green beans or peas, vinegar or yogurt. Stress, strong emotional reactions and fatigue may be triggers, in addition to compounding the symptoms. Weather or altitude changes may contribute to them. There's a hormonal trigger for some women, causing migraines prior to or during menstruation or when using birth control pills or estrogen replacement therapy. There seems to be an association with sluggish liver function from eating too much fatty food or heavy drinking.

How can they be prevented or treated? If you can catagorize your migraines as being related to physical stress or emotional upheaval, stress reduction techniques, meditation and biofeedback have been found to be helpful, as have acupuncture and bodywork. Chiropractic or Osteopathic treatment may help if there is a structual problem in the neck. Again, it's very individual and complex issue, and you may need the assistance of a professional Herbalist.

SOME HERBAL THERAPIES:

• David Hoffmann suggests that at the first sign of attack with pain use equal parts of Black Willow, Meadowsweet, Passion Flower, Valerian and Wood Betony Tincture may be helpful.
• For migraine associated with stress, use equal parts of Hawthorne berries, Lime Flowers, Wood Betony, Skullcap and Crampbark.
• Nervine tonics, such as Oats and Skullcap are appropriate long-term therapy, accompanied by Siberian Ginseng as an adaptogen.
• Massage Lavender oil into the temples at first sign of an attack.
• If the migraine is accompanied by nausea or vomiting, Chamomile, Meadowsweet or Peppermint may help.
• If migraine is associated with hormonal problems, long-term treatment should include herbs to try to balance the hormonal system. Vitex, Black Cohosh, or Wild Yam may be useful.
• European herbalists emphasize the importance of liver support in migraine treatment. Herbs like Burdock, Dandelion root or Milk Thistle would be ideal.

The following delicious Migraine Tea from Ana Nez Heatherly of Gatesville, Texas, appears in the July 1995 Mother Earth News. She prepares a cold infusion of: 6 parts Rosemary leaves, 4 parts Peppermint leaves, 4 parts Lemon Balm leaves, 4 parts Sweet Violet, 3 parts Feverfew, 1/2 part sweet Violet Flowers

Simple Herbal Oils Formulas

to Make Yourself

General Instructions: for Herbal or Flower waters
First choose your plant material.
Grind your herbs to a powder.
Add your oil to the jar, about half full or less and add herb and fill the jar.
Make sure there are no air bubbles.
Place the jar in a sunny window.
Shake daily for 2 weeks.
After 2 weeks, open the jar. Take a whiff. If you can smell the herb, you�re done, if not, strain off the oil. Discard the plant material and replace with a fresh batch and repeat for another 2 weeks.
Some plants take longer than others to infuse the oil.
Strain the oil and store in a dark glass bottle with a tight fitting lid.

Headache/Stress Relief Oil
1 cup olive oil
2 tablespoons lavender flowers
1 tablespon chamomile flowers
1 tablespoons hops
This makes a great massage for those times when you are too stressed to relax and get some sleep.
Massage into the temples, neck, and shoulders.

Simple Hair Oil
1 teaspoon rosemary infused olive oil (more or less, depending on hair length)
Warm the oil slightly.
Apply to hair and comb through.
Wrap your hair in a towel for 30 minutes.
Wash out with a mild shampoo.
This can be a leave-in conditioner for more damaged hair.
Rosemary adds shine and can promote hair growth.

Cucumber Splasher from Nature�s Beauty Kit: Cosmetic Recipes You Can Make at Home
Ingredients:
cucumber, water, fresh mint

Instructions:
Peel and cut half of a cucumber.
Mix in blender until smooth.
Add an equal amount of water.
Add 4 fresh mint leaves.
Mix in blender until smooth.
Strain through muslin, cheesecloth, or a paper coffee filter into clean jar.
Splash on face or apply with a cotton ball.
Store in refrigerator, discarding any unused portion after four days.

Fennel Cleansing Milk (for oily skin)
Herbs: RD Home Handbooks by Lesley Bremness

1/2 cup buttermilk
2 TBS fennel seed, powdered

Gently heat the milk and crushed seed together in a double broiler for 30 minutes.
Leave to stand for a further 2 hours. Strain, bottle, refrigerate and use within 1 week. Use cotton balls to wipe face with Fennel Milk.

Honey Lemon Mask
2 tablespoons honey
1 teaspoon lemon juice

Gently warm the honey and lemon mixture. When warm spread your face. Leave on for up to 30 minutes then wash off and pat dry with a soft towel.

Toothpaste Recipes
1/4 tsp peppermint oil
1/4 tsp spearmint oil
1/4 cup arrowroot
1/4 cup powdered orrisroot
1/4 cup water
1 tsp powdered sage
Mix all dry ingredients in a bowl. Add water until paste is desired consistency. Store at room temperature in a tightly covered jar. Substitute 1/2 tsp each of oil of cinnamon and oil of cloves for peppermint/spearmint if desired.

Similar to Oils, Flower waters are made in a similar way as teas. They can be both good for the body and soul.

Rose Lavender Cologne
1 to 2 cups rose petals
1�2 to 1 cup fresh lavender flowers
1�2 cup Vodka
1�2 cup boiling water
Put crushed rose petals & alcohol in a jar and leave for 6 days. On day 5, in a separate jar add lavender and pour boiling water over them. Cover and leave overnight. Strain alcohol from roses, pressing down well and mix with lavender infusion after straining and shaking well. Leave for 1 week, shaking daily then starin any sedement through a coffee filter or fine cloth.

Sweet Water
2 handfuls each of: Roses, Basil, Marjoram, Lavender, Walnut Leaves
a few each: Bay leaves, rosemary, lemon & orange peels
1 handful Rosemary
25g cinnamon
a little Balm
25g cloves
Infuse ingredients in white wine for 12 days, then strain through fine cloth or coffee filter.

A Simple Natural Skin Cream
Submitted By Rhiannon
1�2 oz beeswax
3 oz Sweet almond oil
4 Tbs rose water
3 to 4 drops Essential oil of Rose
Melt the wax over low heat and warm the oil and beat into the wax. Then warm the rose water, and dribble this into the warm wax/oil mixture beating it as you go. Stir the essential oil into the cream before it has set. Pour into a clean jar choosing one with a wide mouth because the cream solidifies as it cools.

Herbs in Cooking

Recipe List

Appetizers

Tangerine Mint Cup
1/8 cup apple mint
1/8 cup orange mint
3�4 cup water
Tangerines � 1 per cup/person
Sugar
Remove Tangerine peel and scrape off any fiber. Separate into sections, remove seeds and lay all the sections in a bowl. Make a strong infusion of 1�4 cup each apple mint and orange mint in 3�4 cup of water, boil for 5 minutes in a saucepan, crushing leaves as they boil. Strain out leaves and set it aside to cool then poor over the tangerines. Sprinkle the sugar over the top to sweeten slightly, it should still be tart, as a pre-dinner appetizer. Chill until ready to serve by putting several slices into a cup with some of the infusion. Sprinkle with finely chopped mint, fresh or dried, to taste.

Fruit Cup
1 cantaloupe
1 honeydew melon
1 very thick slice of watermelon
1 cup freshly sliced pineapple
1 cup sugar
2 tablespoons finely chopped apple mint, orange mint, garden mint and peppermint
1 tablespoon shaved candied angelica (recipe included)
Use a small scoop to make tiny fruit balls from the cantaloupe, honeydew, watermelon. Add the sliced pineapple to a bowl large enough adding the sugar over all of it but it should remain tart. Add finely chopped mint, about a tablespoon per quart of fruit. Allow the mixture to stand for 2 to 3 hours in the refrigerator so the flavors blend. Serve into individual bowls with more dried mint on top and the candied angelica.

Zesty Tomato Juice � A Home version of V8
1 pint of tomato juice
1 or 2 stalks celery
1 lemon, juiced
1 orange, juiced
1�2 teaspoon salt
Pepper to taste or Tabasco sauce
1 tablespoon finely chopped, each: summer savory, sweet marjoram, basil, thyme, parsley, celery or lovage leaves
1 teaspoonful finely chopped lemon peel and sage
In a large container, put all the ingredients except for the lemon and orange juices. Allow it to sit overnight so all the flavors have a chance to blend. When ready to serve, add the lemon and orange juice, straining to keep seeds out.

Scandinavian Eggs
Hard boiled eggs
Mayonnaise
Cooked beets
Salt & Pepper
Caraway seeds or basil
Parsley
Cut hard-boiled eggs in half, lengthwise, remove yolks and mask fine mixing with mayonnaise. Add finely chopped beets, equal to the to egg yolk paste, season with salt and pepper to taste. Fill yolk holes and sprinkle with caraway seeds or basil finely chopped.

Stuffed Eggs with Herbs
Hard boiled eggs
1�2 - 1 tablespoon of your favorite mustard
1 teaspoon mayonnaise
1 tablespoon each: summer savory, tarragon, chervil, basil, and chives
Salt & pepper
Parsley & paprika to top each egg
Cut boiled eggs in half lengthwise and remove the yolk, mash and mix with mayonnaise and mustard. Add salt and pepper to taste and herb mixture. Fill egg whites with mixture and sprinkle with parsley and paprika.

Dessert

Indian Pudding
1 quart milk
5 tablespoons corn meal
1 teaspoon salt
3�4 teaspoon cinnamon
1�2 teaspoon ginger
2 eggs
1 cup dark molasses
2 tablespoons butter
1 cup cream
Scald the quart milk in a double boiler, add the corn meal slowly, stirring constantly, cook for half an hour. Beat all seasonings with the 2 eggs; add molasses and butter to the corn meal, stirring thoroughly. Pour into a well butter pan, add the cream and bake at 350 degrees for 1 hour. Serve with more cream or ice cream of your choice. Can also add crushed seeds as a topping.
As a nice addition, you can add a tablespoon of crushed coriander seeds to the milk as it�s scalding, removing them before adding the corn.

Lemon Thyme Cookies
Recipe By: Stephanie Distler of Sweet Posies Herbary
Serving Size: 1
1 cup butter
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 1/2 cups flour
3 tablespoons dried lemon thyme or twice as much fresh --minced
Sift together flour, cream of tartar and salt. Cream butter with sugar, add eggs and mix well. Work in flour mixture until well blended, stir in lemon thyme. Chill for 4 hours, or overnight. Roll into walnut sized balls. Bake on greased cookie sheet about 10 minutes at 350F.

Ambrosial Delight
1 � 2 cups Cherries
1 or 2 Peaches
3 Oranges
1 cup sliced pineapple
1�2 - 1 teaspoon sugar
1 teaspoon mint
Nutmeg &/or cinnamon to taste
Heavy cream
Arrange the fruit in a bowl sprinkle on the sugar and spices and add the heavy cream. Chill before serving.

Applesauce Cake
1 tablespoon crushed coriander
3�4 cup raisins
3�4 cup hot water
1 cup sugar
1�2 cup butter
1 cup thick applesauce
1 egg, well beaten
1 1�2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1�2 teaspoon nutmeg
1�4 teaspoon allspice
1�4 teaspoon cloves, powdered
1�2 cup nutmeat, finely chopped � your choice
1 teaspoon salt
Put crushed coriander seeds in a bowl with the raisins, add the hot water and let stand for 15 minutes, stirring frequently. Cream sugar and butter then add applesauce and egg. Sift dry ingredients into a bowl and mix thoroughly. Add the coriander and raisins to the applesauce mix, add dry ingredient gradually, stirring well before adding more. Bake at 350 degrees in either on pan like bread or in three-graduated pan sizes so the layers can be stacked like a pyramid.

A General Icing
1 � 2 tablespoons butter, softened
Confectioner�s Sugar
1 teaspoon vanilla, lemon, or other flavoring
Milk or cream
Coloring � optional
Put butter into a deep bowl and begin to squish the butter into all sides evenly. Add all other ingredients and begin to blend everything together until everything is well incorporated. Taste it to make sure there is no grittyness.

Aniseed Cookies
1�2 cup butter
1 � 1 1�2 cups sugar
2 eggs well beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1�4 cup milk or orange juice
1 tablespoon aniseed
Grated orange or lemon rind
Cream butter and sugar, add eggs and mix thoroughly. Sift all dry ingredients together and the rind. Add dry ingredients to the first bowl, adding milk or orange juice, mixing each time well before adding more. When all ingredients are mix together add the aniseed and mix well to incorporate throughout. After chilling the dough well, roll it out thinly on a well-floured surface. Make cookies of any shape and place on a cooking sheet; bake at 350 degrees for about 10 minutes.
Aniseed can be replaced by 1-tablespoon caraway seed, toasted sesame seeds, or poppy seeds with lemon juice.

Candied Angelica
Cut stalks of angelica into 1�2 or 1 inch pieces and place into boiling water cook until tender, drain and place pieces into a ceramic jar. Pour hot syrup (either sugar, karo, or of your own making) over the angelica, wait for 20 minutes before pouring the syrup back into a pot and boil one more time. Then pour the hot syrup over the angelica again, this time leaving it for 12 to 14 hours. Pour the syrup into a pot, add some sugar to cover the angelica and boil again. Pour over the angelica again and allow it to stand for 2 days. Repeat this last process until the angelica becomes clear. Drain and allow to crystallize, then store in cool dry place.

Sesame Bars
1-cup sesame seeds
1�2 cup sugar
2 tablespoons honey
1�2 cup water
Pinch salt
Add anything else you might like
Brown seeds with a bit of butter in a skillet, then add the salt, sugar, honey and water. Over low heat dissolve the sugar and honey and keep a slow boil going until it is thick enough to form hard candy when drooped into cold water. Pour into a square pan that has been well buttered and wait until cooler but not hard. When you can leave a finger print, cut into squares and remove them and space them out on other cookie sheets and allow to harden. When hardened, wrap in wax paper and store in an airtight jar.

Horehound Candy
1-cup horehound leaves
1 teaspoon crushed aniseeds
1 quart water
1 1�2 pounds sugar
1 1�2 pounds honey
Mash leaves and add to boiling water with aniseeds and allow to infuse for 20 minutes, then strain and press out. To this infusion add the sugar and honey and cook until sugar is dissolved. Contiune to boil until syrup hardens when drooped into cold water. Pour into a square pan and when cool cut into pieces and warp in wax paper. Store in airtight jar.

Honey Roses
Gather several roses and pick out the best petals. Cut off the white heals on each rose petal then mash with a wooden spoon. Boil in 1 pint of water in a non-metal pot and add 2 pounds of honey; slowly boiling down to thick syrup. Pour into scalded mason jars and seal until ready to use. Allow to cool before storing.

Candied Lovage or Sweet Flag Root
Dig roots in the autumn so roots wont shrink as much; wash well under running water, scraping the outside. Slice thin and boil for 1 hour; change water and boil again for another hour. When tender drain and boil in syrup, made from 2 cups sugar and 1�2 cup water, until the roots are clear. Lay them out on wax paper until dry and cool. Store in tin or jar.

Dressing & Sauces

Fruit Salad Dressing
3 tablespoons olive oil
1 tablespoon of fruit juice
Sugar to taste
Put all ingredients into a bottle and shake before using. You can add any type of mint or herb desired that goes well with the fruit chosen.

French Dressing aux fines Herbs
3 tablespoons olive oil
1 � 2 tablespoons cider vinegar
Burnet seeds &/or leaves, crushed fine
Salt and Pepper
1 teaspoon mixture of marjoram, basil, summer savory and parsley
Garlic to taste
Blend all ingredients in a bottle and allow it to stand over night before using. Shake well before using.

Mint Sauce
1�4 cup cider vinegar
1 teaspoon sugar
1�4 cup water
1 heaping teaspoon of your favorite mint � apple mint, orange mint, peppermint, etc
Gently boil all ingredients for 10 minutes and cool before storing. Allow the sauce to sit overnight before serving. Orange marmalade can be substituted for sugar.

Vinaigrette Sauce
8 tablespoons olive oil
5 tablespoons herbed vinegar, your choice
1 med. dill pickle
1�4 teaspoon salt & pinch pepper
1 hard boiled egg yolk or whole egg
1-teaspoon total mixed herbs of: chervil, parsley, chives, tarragon, and basil
Mint to taste if desired
Mix all ingredients well and allow to sit overnight. Shake well before serving.

Sandwich

Savory Cheese Vegetables
1 tablespoon flour
1 tablespoon butter
3�4 cup milk
1�4 teaspoon salt
3�4 teaspoon basil
3�4 teaspoon summer savory
2 tablespoons chili sauce or tomato relish
1�2 LB cheese, your choice
1 � 2 cups cooked vegetables, your choice or mixed
Blend flour and butter in a saucepan over low heat adding milk slowly. When blended add salt, herbs and chili sauce. When blended, add the vegetable and serve right away on toast that has a slice of tomato on it, add a dash of paprika on top.

Herbed Sandwich Spread
1 cup � Cream Cheese, Butter, Mayonnaise, Softened Cheese, Nut Meat (Pine Nut, Sunflower Seeds, etc) or other spread
2 tablespoons Herb � Basil, Chives, Onion, Garlic, Parsley, Tarragon, or any favorite herb � single or combination
Salt & Pepper to taste
Examples would be:
To 1�2 LB butter add 1�2 cup of herbs � tarragon, chives, basil, summer savory or garlic. Allow the mixture to stand overnight so the flavors have a chance to infuse the spread.
Mix equal parts of orange mint, apple mint and parsley with enough mayonnaise with form a smooth paste.
Once cream cheese has been softened add chives, onion, basil, summer savory and sweet marjoram.
Mix a small amount of cider vinegar, prepared mustard and freshly grated cheese until you have a fine paste. To this paste add any herb you choose, such as finely chopped chives, basil, summer savory, parsley or your favorite combination � adding enough cider vinegar to keep a paste consistency.
Hard-boiled eggs mashed, added to some prepared mustard and cider vinegar and lastly some tarragon or other favorite herb.
Mash hard-boiled eggs, mushrooms and mayonnaise until you have a nice spread. To this add tarragon.

Herbed Jellies

Herb	Water	Juice	Sugar
Savory 2 TBS	1�2 cup	1 cup grapefruit	3 1�2 cups
Marjoram 2 TBS	1 cup	1�2 cup lemon	3 1�2 cups
Thyme	1�2 cup	1 cup grapefruit	3 cups
Sage	1�2 cup	1 cup apple cider	3 1�2 cups
Mint	1 cup	1�2 cup cider vinegar	3 1�2 cups
Rosemary	3�4 cup	1�2 cup orange &	3 1�2 cups
		1�4 cup lemon

All amounts are based on 1�2 bottle commercial pectin.
Wash herbs well � leaves and stems, put into a pot and mash, add liquids and sugar over medium heat and boil for 7 to 8 minutes to help bring out the herbs oils. Turn up the heat and add the pectin, beat rapidly for about 30 seconds, skim off herbs or filter through cheese cloth into glasses and seal with wax. Allow to cool before storing until ready to use.

Salad

Pear Salad
3 fresh pears
1 package of cream cheese
1 teaspoon cream
3�4 teaspoon each or powdered rosemary and sweet marjoram
Copped nuts, your choice
3 teaspoons of apple mint or orange mint
Peel the pears then cut in half and remove the center. Soften the cream cheese with the cream, add the rosemary and marjoram, and stir thoroughly. Shape the cheese into small balls, roll in finely chopped nuts and place one into the center of each pear. Sprinkle each with dried apple or orange mint or a mix of the two. Serve with fruit dressing.

Potato Salad
1 tablespoon of equal parts of: basil, summer savory, and marjoram
1 cup mayonnaise 2 onions
2 hard boiled eggs
4 still warm, potatoes
Salt & pepper
1�2 teaspoon celery salt or celery seed, crushed
Cider Vinegar
Pickle relish
Mix herbs into the mayonnaise and allow to stand while the potatoes boil. Slice onions and place into the vinegar to help take the bite out of them. In a bowl big enough for the salad slice the eggs and mask them into small pieces, add the vinegar with onions and stir in the mayonnaise. Blend all ingredients well. Allow the flavors to blend before slicing the potatoes into the bowl. When the potatoes are done, allow them to cool briefly before starting to slice them into the bowl. When done slicing, stir well and allow the heat to warm all the ingredients. Once cool; place into the fridge to sit overnight. Serve cooled the next day.

Side Dishes

Savory Beets
1 1�2 cup cider vinegar
1�2 cup water
1 bunch of fresh beets
1 teaspoon basil
1 teaspoon winter savory
1 tablespoon butter
Dilute strong cider vinegar in 1/3 cup water, making enough liquid to cover beets. Tie up herbs in cheesecloth and place into the liquid. Simmer slowly on low heat for at least 10 � 15 minutes. Remove from heat and allow it to cool before squeezing the herbs out. Add beets to this vinegar, over low heat, add butter and heat only until butter is melted, then serve.

Creamed Mushrooms in Herbs
1�4 - 1�2 LB mushrooms
1 tablespoon of: summer savory, sweet marjoram, chervil and basil � mixed together
2 thick slices of lemon
2 tablespoons butter
2 tablespoons flour
1�2 teaspoon salt
Cream
Make sure mushrooms are clean before putting into a pot with enough water to cover them, add the herbs in a cheesecloth bag and lemon slices. When mushrooms are tender and the liquid is reduced to about half a cup, remove the lemon slices and herbs and squeeze out. In a skillet add butter and flour and salt, make rue. Add the cream, stirring until you have a medium thick sauce before adding he mushrooms and liquid. Cook until you have the thickness desired. If you make it thick enough it can be put on toast.

Herbed Seasoning Mix
1 tablespoon salt
9 cups bread crumbs
1�4 - 1�2 teaspoon pepper
1 teaspoon each: summer savory, sweet marjoram, thyme, celery leaves and parsley
1�2 teaspoon each, grated orange and lemon peel
2 large onions, finely minced
2 tablespoons butter
1 egg
3�4 cup hot water or milk
Garlic, as much as you like
Mix all herbs in a skillet and heat until you can smell them, removing them right away and put to the side. Fry the onion (and garlic) with butter until golden brown. Mix all ingredients in a skillet, heating everything slowly. Toast until the egg is well cooked and everything is dried out, so nothing spoils or can cause molding. Never over heat. The only time you can use it moist is if it�s used in a recipe right away. Once dry you can put it through a mill to make a fine powder that comes out of a salt shaker easily.

Glazed Carrots with Herbs
Carrots
2 tablespoons total of: summer savory, sweet marjoram, chervil, and basil
1 tablespoon sugar
1�2 cup water
Butter
Split all carrots in half lengthwise and parboil. Butter a pan or pie pan. Spread the herb mix evenly over the bottom, lay carrots evenly over the bottom, flat side down. Sprinkle the sugar and the rest of the herb mix over the top of the carrots, about 1-tablespoon. Dot with butter or pour melted butter over the top. Add the water. Place dish into a 350 degree oven for about 15 minutes or until they are tender. Serve warm.

Simple Baked Potato
Butter
Salt & pepper
Basil
Parsley
Any other herb you like
Garlic
Potatoes
Bake all potatoes until done. In a skillet fry the garlic. Put all herbs, salt and pepper into a skillet or small pot, heat until aromatic. Mix the herbs with the garlic and add the butter, heat slowly until melted. Split your potatoes down the center, where the herbed butter mix is poured. Serve warm.

Broiled Tomatoes
3 Tomatoes
5 tablespoons bread crumbs
1�2 teaspoon salt
1-tablespoon total of: summer savory, sweet marjoram, chervil and basil � mixed together
1�2 teaspoon of grated cheese
Cut tomatoes into large thick slices. Mix breadcrumbs, salt and herbs. In a shallow pan arrange the tomato slices and pour enough melted butter over them so they wont stick. Cover each slice with heaping teaspoon of herb mixture and sprinkle with cheese. Place into the oven that is set to broil and watch carefully until done, about 10 minutes.

Soups made with Herbs

For your Health

Soup is one way for people to use herbs and take in their healing qualities. This may be why soups of old were so nourishing to the body. The Chinese have taken this a step further by opening restaurants where your history and ailments are given and the chef creates a healthy soup for you, making each soup unique. So eat fresh soups made from whole foods like grains, herbs and roots, made right in your kitchen to regain your health. Bon Appetit.

Chinese Soup
2 ounces Chinese herbs (such as astragalus, ginseng, rehmannia, codonopsis, ligustrum, burdock and shizandra berries)
1 tablespoon finely chopped fresh ginger
1/8 cup uncooked rice
4 cups soup stock
1 diced carrot
1 beet or 1 turnip, diced
1 diced yam
1�4 cup shiitake mushrooms, slivered
Place all the herbs in a muslin bag or tie them together with a string. Simmer the bag and rice in the soup stock for 1 hour. Add the vegetables and mushrooms to the herbal stew, and simmer gently for another 30 minutes. Remove the bag filled with herbs, and serve the soup. If you use burdock in this soup, it can be finely chopped and need not go in a bag.

Carrot Soup with Ginger, Orange, and Cilantro
Submited by Mark Hall Even
yield: 4 cups (4 servings)

The soup can be served warm or hot, the ginger gives this a very cooling effect.
11/2 cups roughly chopped onion
1/4 cup water
3 cups peeled and diced carrots
1 tablespoon freshly minced ginger
1 1/2 cups vegetable stock or water
1/2 cup orange juice Chopped cilantro for garnish
Salt & Freshly ground black pepper
Cook the onions in 1/4 cup of water, adding the carrots when the onions are translucent. Add the ginger and stock or water (just enough to cover the carrots), and cook until tender. When the carrots are done, puree the entire mixture and add the orange juice. Add more stock or water until you achieve a desired consistency. Garnish with cilantro and add salt and pepper to taste. Serving size 5 1 cup 81 calories 0.4 grams total fat trace saturated fat 0 milligrams cholesterol

Garlic Herb Soup
Submited by Deborah Madison
yield: 6 cups (6 servings)

This soup is easy to make, requiring only that you simmer in water plenty of garlic with herbs namely, sage and parsley. The flavor of the garlic softens considerably as it cooks. As we are not including the traditional salt and olive oil, it is important that you use good quality herbs, preferably fresh ones. This broth can be drunk by itself as a pick-me-up or used as a thin soup garnished with large or small pasta shapes, diced potatoes, cooked chick-peas or white beans, rounds of scallions or leeks, and so forth. It also makes an excellent soup stock or cooking liquid for the same kinds of ingredients, imparting its flavors to the otherwise bland starches. If you are planning to add the same items to the broth, however, be sure to cook them separately so that they don't absorb all the liquid. 1 large or 2 small heads of garlic, broken apart and peeled
10 full branches of parsley
2 bay leaves
12 large, fresh sage leaves or 1 teaspoon dried
5 cloves garlic
4 thyme branches or a generous pinch of dried
8 cups water
A generous pinch saffron threads
Freshly ground black pepper
Finely chopped parsley or chervil for garnish
When peeling the garlic, look to see that the cloves are fresh, firm and ivory colored. When garlic is discolored with brown spots, it does not taste good. (It's best to discard any garlic heads that are partially spoiled, as the spoiled flavor of one clove generally permeates the entire head.) Put the first six ingredients into a pot with the water, bring gradually to a boil, then simmer 30 minutes. Strain well and return the broth to the pot. Add the saffron threads and let them sit in the hot broth for at least 5 minutes before serving. Serve with pepper and parsley or chervil sprinkled on top. variations: If using pastina (tiny pasta shaped like stars or o's) cook 1/4 to 1/2 cup directly in the saffron-flavored broth until they are done, a few minutes at most. If using rounds of leeks, simmer them directly in the broth when you add the saffron. Scallions, thinly sliced, can be added uncooked. Rice, potatoes, large pasta shapes, and beans, as mentioned, should be cooked before being warmed in the broth. Serving size 5 1 cup 19 calories 0.1 grams total fat trace saturated fat 0 milligrams cholesterol

Tomatillo Soup with Corn and Cilantro
Submited by Mark Hall
yield: 4 cups (4 servings)

Both salsa verde and enchiladas suizas in your local Mexican restaurants rely heavily on the tomatillo for their distinctive color and taste. If you have had either of these, then this soup should rekindle fond memories of mariachis and sombreros.
1 1/4 pounds whole tomatillos (approx. 1 cup puree)
2 large ears fresh corn
1 1/2 cups chopped red onions
2 teaspoons dry white wine
11/2 teaspoons freshly minced garlic
1 cup finely diced red bell pepper
1 cup vegetable stock
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro Salt Cilantro, green onions, and tortilla chips for garnish
Husk and then rinse the tomatillos. Blanch them in boiling water until the color changes to olive green. Drain, then puree in a blender or food processor. Set aside. Shave the kernels off the ears. Take the back of the knife and rub it against the ear to remove any of the leftover corn and juice. There should be 2 cups. Braise the onions in the white wine with the minced garlic. When the onions are translucent, add the corn and red pepper and cook until tender. Add the vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer for about 15 minutes to allow the flavors to blend. Add the cilantro, salt to taste, garnish, and serve. serving size 5 1 cup 145 calories 1.5 grams total fat 0.2 grams saturated fat 0 milligrams cholesterol

Soup the Next Day
Vegetable stock, your choice
Herbed Seasoning Mix, see recipe
Herbed glazed carrots, see recipe
Onions
Boiled potatoes
Salt & pepper to taste
Celery
Carrots
In a large pot, add the Herbed Seasoning Mix, add carrots, diced potatoes, onions, salt, pepper, celery and anything else you like. Simmer the soup until everything is done. Allow it to sit overnight so all flavors blend together. Add water to thin slightly if desired or if it�s too strong. This is a very simple soup and good for people, who may not feel like eating anything heavy or are sick but need something,

Biscuits

Fresh Herb & Chive Biscuits
Serving Size : 24

8 oz Firm silken tofu
1/3 cup Apple juice
1 Tbs Lemon juice
1 cup Whole Wheat flour
1 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 ts Salt, optional
1 Tbs Basil, dried
1 Tbs Chives, dried
Preheat oven to 450F & oil cookie sheets. Blend tofu till smooth. Blend in apple juice & lemon juice. Transfer to a medium sized mixing bowl & set aside. Sift together the next 5 ingredients & fold into the tofu mixture. Stir in basil & chives. Turn dough out onto a lightly floured board & form into a ball. Roll dough out to 1/2" thickness & cut with a cookie cutter. Bake for 12 minutes & serve immediately.

Herb Biscuits
Submitted by: Brenda T.
This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled. Makes 8 servings

Ingredients:
1 (12 ounce) package buttermilk biscuits
1/2 cup margarine, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon dried minced onion

Directions:
1. Cut buttermilk biscuits into quarters.
2. In a medium bowl blend melted butter with the dried parsley, dill weed, and onion flakes.
3. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour butter over biscuits.
4. Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.