Medicinal Parts of the Herbs used: The Bark is harvested in Spring and the Flowers, Fruits, Leaves and Parts of the Bark are also used in the larger plants. The Rhizomes and Roots are harvested in Spring and Autumn, by trimming the aerial parts of the plant, and wash the Roots thoroughly and clean and chop into small pieces. Seeds, Stem or the whole herb are also used and collected before Frosts for Winter use.
Preparations (A - H)
Alcohol: N.B: A heated mixture is not easy to do safely with any type of Alcohol. *Acts as a preservative by soaking the herbs in the Alcohol or Spirit (Brandy, Wine, Sherry, Vodka etc.) It is used for Tinctures for many of the herbs that are not soluble in water. 100gm of dried herbs or 200gm fresh herbs - put in a large container with a tight lid such as a Fruit Bottling bottle. (N.B: Do not use a Metallic Lid.) Add 500ml 0f 60% Vodka or Brandy and close the container, put in a warm place, shake 2 or 3 times a day for 2 - 3 weeks and strain through a Muslin cloth and wring out the last drops of the Liquid and store the Liquid in tightly stopped bottles.
Aromatic Herbs: are heat sensitive so use Cold Infusions only and add cold water and steep in a sealed container for 12 hours or overnight and if required hot make in a pot with a tight lid to retain the Aroma Oil.
Bark and Roots: N.B: Infusing in boiling water is not enough to extract the constituents from Bark and Roots and these should be cut into small pieces 1" long and beaten until shredded and boiled. Put 1 ounce of the herb in an iron pot and pour 1 1/2 pints of cold water over it and boil for 20 minutes or until only 2/3rds of the water remain and stand and cool, strain and store in refrigerator. (N.B: Use a glass, enameled or stainless steel pan (Not Aluminium.) For Bark, Roots, Seeds, Stem - grind the herb as fine as possible to get the best Extraction.
Capsules: are used for medication that is unpleasant to taste. They can be purchased from a Chemist or Herbalist and are made from Gelatine, and are also available made from plants. Can be filled with Oils and other fluid material and sealed by applying heat.
N.B: If the herbs are required to stimulate the Saliva Glands do not use Capsules.
Decoctions: These are better then Infusions allowing the herb to boil or simmer in the Liquid, for 20 minutes and cool and strain - except for Oil Decoctions - see below.
Dried: Aerial Parts - Flowers, Stems and Leaves are gathered when the plants are in bud or beginning to Flower as the Aromatic Oils in the Leaves are most concentrated, and then totally dry in naturally airy positions out of direct sunlight with the surroundings also dry. Small quantities can be dried in loosely sealed paper bags and spread the stems out evenly to avoid them touching each other or hang them upside down in an airy, dry and warm place out of direct sunlight to allow the air to circulate freely around them. Should be dry within a week or two depending on temperature and humidity. The shelf life is only 3 - 6 months after harvesting and they are best kept in brown paper, cellophane or glass or strip the fresh picked Leaves from the Stem and dry in small box - like trays fitted with a screen at the bottom to allow air to circulate. They can also be dried in a Cooling Oven, laid on trays, leaving the door open for many hours for long and slow drying or they can also be hung up on the rafters but be aware of any dust. Sugar can be added, if needed for taste.
Decoctions, Infusions and Teas, Extract the Medicinal qualities from the herbs as they offer some advantages for convenience and to make use of all of the plant as they can be ground to break down the structure of the parts of the plant to be used, into their individual cells for easy absorption.
Extracts: Made to suite the production of Ointments, Pills and Tablets. To reduce an Infusion or the fresh juice of herbs to treacle - like consistency, simmer very gently for a long period, stirring often to prevent burning until most of the water is boiled off. Store in the refrigerator and use quickly. (Commercial producers use Alcohol, which is more dangerous and specialized.)
Freezing: wash freshly picked sprays and blanch in boiling water for 10 seconds, chill in ice water for a minute and pat dry, seal and label and date, with enough Leaves for one recipe. To utilize snip the frozen Leaves into small pieces while still frozen and use immediately or wash and strip the Leaves from the stalks and chop finely. Or put enough for one dish in each compartment of an ice cube tray and cover with a little water and freeze and when solid tip the cubes from the tray and pack in plastic bags. You can also store them in the freezer especially herbs like Lemon Balm and Parsley, which lose their flavour when dried.
Fresh: Discard over mature or yellow Leaves and only pick vigorous young Leaves, that can be refrigerated for up to a week, by washing and shaking off excess water and store in crisper tray.
Heat: Grind the herb until fine, put a lid on the pan and simmer for 10 - 15 minutes and then strain while hot. Glycerine: The sweet Liquid - Glycerol, that is used to make cake icing, can be used to extract the herbs as it is a better solvent then water but not as good as Alcohol, which see. Use 50 / 50 mixture Glycerine and water, 20gm of dried herbs or 40gm fresh herbs and add to the 50 / 50 mixture. Let it Infuse in a stopped container for 2 - 3 weeks and shake a few times each day then strain, wring out to extract the last of the Liquid and store and use as required.
Herbal Teas: have Fruit Extracts for added flavour such as Peppermint.
Honey: Mix Honey with herbs and use a teaspoon.
Honey and Apple Cider Vinegar mixed, (Use as little Honey as possible.) Heat until Syrup is formed then add herbs to suite and heat until combined Syrup is formed.
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