How to use Culinary Herbs & Spices Medicinally

Sonia Jones Naturopath

How to use Culinary

Herbs & Spices

Medicinally

Culinary Curatives in your

Kitchen Cupboard

Sonia Jones Naturopath

Naturopath, Nutritional Therapist, & Reflexologist

with over 24 years experience

Learn how to treat common ailments

without the use of medication with

everyday herbs and spices

you’re familiar with

Herbs and Spices

i

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Culinary Curatives

Ailments

Headaches

Sinus problems

Indigestion

Constipation

Diarrhea

Colic

Sore throat

Cold symptoms

Circulation

Inflammation

Cramps

Fluid Retention

And more

Culinary herbs and spices are every bit as therapeutic as the so-called ‘medicinal herbs and spices’.

There are many plants that fit into both culinary and

medicinal categories.

This book concentrates on the healing secrets of the

culinary herbs and spices you can find in our kitchen

cupboard.

You will learn how easy it is to use these herbs and spices to make your own medicinals for simple ailments for the

whole family. Easily and economically. I am hoping this book will open up a whole new way of thinking for you and

encourage you go on to find out more.

This is a good introduction to the healing properties of familiar flavours. The herbs and spices you have been

using in your cooking. This book will give you an insight as to how you can lead a healthier life. How you can enhance

your immune system, improve digestion and more.

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Culinary Curatives

Treat your own simple ailments without the use of pharmaceutical drugs.

The advice given in this book is not meant to replace a

practitioner’s advice in times of more serious complaints. If in doubt you should seek out the advice of a qualified

herbalist, naturopath or your doctor.

Important: Never take herbs in therapeutic doses if you

are pregnant or without seeking professional advice first. The small amount of herbs and spices you use in your cooking does not qualify as a “therapeutic” dose.

However, these small amounts in your cooking are

enhancing your health in many ways especially if used

on a regular basis.

Generally, herb are categorised and divided into culinary or medicinal. This is not to say that the herbs and spices found in your kitchen cupboard do not also have

medicinal properties, they do. In some cultures they are

one of the same. Looking after your health should be a

way of life as it’s far too important to leave to chance. It should be a daily thing.

These herbs and spices can help you improve many everyday ailments and improve your general health. They can help solve various digestive problems like

indigestion, heart burn, bloating, and constipation. Some

can even help increase absorption of nutrients. Some will aid in the cleansing and detoxifying process. While

others help with fluid retention, headaches, aches and

pains, colds and flu, inflammation, poor circulation and

so much more. These herbs are a pleasant, convenient and economical way of maintaining health. Your health

and that of your family. Your ‘kitchen cupboard’ should

become your ‘medicine cabinet’.

This book will cover how to make medicinals from these

culinary curatives. From simple teas to tinctures and

more.

Try to get into the habit of adding more herbs and spices to whatever you are cooking or preparing on a daily basis.

Important - sorry I am repeating myself, be aware that if you are pregnant, only take therapeutic doses on the

advice of herbalist or naturopath, do not self-prescribe.

However, the little you use in cooking is not a problem.

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Chart of dosages for various ages

Look up each individual herb or spice for more specific instructions.

For instance if the dose recommended is 1 teaspoon -

then a child aged 8 would take ½ of teaspoon

At the end of this book is a large chart with an A to Z of various aliments and conditions outlining which herbs and/or spices to use.

At the end of the book there is an A to Z of aliments

and which helps will help.

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SIZE AND AGE DOSE

Adult approx 10st 7lbs (150lbs)

As prescribed for individual herbs & spices

Up to the age of 5 ¼ adult dose

From 6 up the age 11 ½ adult dose

From 11 up the age 17 ¾ adult dose

For the elderly Start off with ½ the adult dose and

gradually increase over time

Pregnant Not therapeutically unless advised.

Amount in cooking is fine.

Regardless of age more is not better

How to prepare the various herbal preparations.

There are many ways to prepare and take these healing

therapeutic culinary curatives. It depends of the type of plant material you are going to use and what ailment you

are going to treat.

Plants parts:-

leaves seeds roots rhizomesdried berries bark

buds petals and twigs

InfusionThis is also how tea is made. It’s the simplest and quickest way of taking herbs therapeutically.

Equipment – A cup with

a lid or a tea pot. The

size of the tea pot depends on how many cups of tea you are

going to make.

Measure – 1 to 2 teaspoons of dried herb to 1 cup of boiled water.

Method - Pour boiling water over the herb, cover and let it steep for 10 to 20 minutes.

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Strain the bits out of the tea, if you wish. Drink one cup 3

times a day, unless it says otherwise under each

individual herb.

Tip - If you need to, you can make 3 cups in a teapot at one time. Drink one immediately and keep the other two

in the fridge until needed.

Parts used – leaves, flowers and seeds. The seeds need

to be crushed a little before steeping.

DecoctionThis method is used for the harder parts of the plant, like

bark, roots, twigs and seeds.

Equipment - Small saucepan (not aluminium).

Measure – 30 grms (1oz) of dried herb and 750 ml of cold

water.

Method - Place herbs and cold water into saucepan.

Bring to the boil and gently simmer for one hour. The

liquid will have evaporated to approximately 500 ml. Strain and divide into 3 doses for the day.

Tip - To make life easier make two days worth if you

want. Make sure you keep the rest in the refrigerator until needed.

Parts used - roots, barks, twigs, dried berries and seeds.

Herbal VinegarUse a good quality organic apple cider vinegar only . This vinegar has healing

properties the other types of vinegar do not have.

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Equipment – a large glass jar with lid and smaller glass storage bottles.

Measure – it is important the apple cider vinegar covers the herb completely. This keeps the plant matter from

spoiling.

Method - place dried or fresh herbs in a large jar to

about ¾ full. Then make sure the herb or spice is completely covered by the vinegar. Shake everyday for 14

days. Then strain and store in a clean glass container and

store in a cool dark place.

Tips – during the process place the jar somewhere visual to remind you to shake the mixture everyday. Not in

direct sunlight near the window.

Parts used – any part can be used.

TinctureMacerating (soaking) herbs for about 4 to 6 weeks in

alcohol. This is a stronger solution than the herbal vinegar. Buy a non branded

vodka or gin, use without diluting. The process is the

same as the vinegar above

except the process is longer. This is what makes this remedy stronger.

Dose - take one or two teaspoons of tincture in some

water once to three times a day depending on age.

Equipment – a large glass jar with a well fitting lid and

smaller glass storage bottles.

Measure – pour in enough alcohol to cover the herb

completely.

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Method - place dried or fresh herbs in a large jar to

about ¾ full. make sure the herb or spice is completely covered by the alcohol.

Shake everyday for 4 to 6 weeks then strain. Pour into a

clean glass bottle and store in a cool dark place. This should last for 6 months.

Tips – place the jar somewhere you can see it, (not near the window), to remind you to shake it everyday.

Parts used – any part can be used.

Capsules. Good for herbs that are too strong tasting

or smelling to take in

therapeutic doses like

cayenne powder.

Equipment – a shallow bowl and empty capsules. Empty capsules can be bought from suppliers of herbs on-line.

Though not necessary you can buy a hand operated

capsule filler quite cheaply.

Method – place the herb or spice powder in a shallow

dish and scoop the two halves of the capsule together. Or use the gadget, makes it quick and easy. Follow

instructions on packaging.

Tip – you could fill the capsules while watching

television.

Some capsules are made of gelatine animal or vegetable

origin. You will need to pay just a little more for the plant ones.

Part used – powdered herbs and spices

Advantage of filling your own - you can put together your own combination. Two to four is a good

combination, no more than that.

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CompressUsed externally on skin problems for aches and pains.

Equipment – a small bowl and a 100% cotton cloth about the size of a tea towel.

Measure – infusion or decoction

Method – place hot strained infusion or decoction into a

bowl, place the cloth into the hot liquid and squeeze out. Fold the cloth and place on the painful area until it cools. Repeat the process several times.

Tip – do not use turmeric as it will stain everything.

Parts used – any part can be used.

PoulticeUsed externally for aches and pains, bites or skin

irritations.

Equipment – piece of cloth, 100% cotton, not dyed is preferred. A food processor or blender, if you don’t have

one that is fine, it’s not necessary.

Measure – large bunch of fresh herb.

Method – chop up the herb finely or put it into a food

processor for a few seconds. Take a single layer of cotton cloth and spread the herb on it, then place it on

the area to be treated. If you wanted to you could wrap

with a plastic film to keep in place. Leave in place for several hours.

Part used - the fresh herb is used.

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Infused OilsUsed internally as well as externally. These oils can be

used on the skin or in a salad dressing. The infused oil can last up to a year if stored in a dark cool place like the

fridge.

Equipment – A large glass jar with a lid.

Measure - 250 grms of dried herb to about 500 ml of cold

pressed olive oil (extra virgin oil). Preferably organic. The

oil must cover that plant matter completely.

Method - put the herb into the blender for a few seconds or chop up finely. Put the herb and oil into a large glass jar with an airtight lid. Place it in a warm place but out of direct sunlight for 2 to 3 weeks. Shake it daily. Important - the herb is completely covered all the time with the oil. This will prevent any spoilage.

At the end of 2 to 3 weeks strain and then squeeze out any remaining oil. At this stage you have the option to

take the strained infused oil and add another 250 grms of

plant matter. Place again in a warm place for another 2

to 3 weeks. Shake every day and strain again. It depends on how strong you want your oil to be.

You can bottle your oil after just one maceration

(steeping). Place the finished oil in dark glass bottles and

store in a cool dark place.

Tip - After straining off the oil place the remaining herb

into a piece of cotton. Gather up and squeeze out the

remaining oil.

Parts Used – leaves, stems, flowers or the powdered herb

or spice.

Freezing

Fresh herbs can be frozen to use in infusions (teas), soups and stews later. There are many times after buying

some fresh herbs or spices you have a little left over. Don’t waste it, freeze it in ice cube trays.

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Chop the herb up and place into ice cubes containers. Place small bunches into small freezer bags.

To freeze sprigs of herbs, put them in some foil, seal and

put in the freezer they will keep for several weeks.

Drying Your own Herbs and Spices

Some of you maybe growing or thinking of growing your own herbs and wondering about drying them.

Method 1 - is to gather up some sprigs and tie them up

with some string.

a) Place the bunch into a porous bag (like fine nylon

mesh), tops in first and hang up the bag by the stems.

The idea of the bag is to catch any falling leaves or flowers or seeds. At the same time this keeps insects off

the herbs while allowing air to circulate. This method I would suggest you use if you are planning to dry your herbs in the garage or shed.

b) If you plan to dry your herbs in an airing cupboard

then just hand the bunches up without the bag. Place

something underneath the drying herbs.

c) Purpose build dehydrators work well for drying herbs and spices.

d) you can dry your herbs in the oven at a very low

temperature. The fan needs to be on and door open just slightly.

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All drying times vary so check your herbs regularly. Once

the herbs are really dry, remove the leaves from the

stems and store in airtight glass containers away from

light and heat.

Date and LabelWhatever method you

use, remember to label with dates and the name

of the herb.

Buying dried herbs and spicesBuying your herbs in larger amounts is far cheaper. Besides you will need larger amounts than before.

Transfer your herbs and spices to large airtight glass storage jars. Remember to label and date them.

Storage of dried herbs and spices

A typical place to store herbs and spices is near the

stove. This area is not a good idea. It’s too warm for them

and will shorten their shelf-life as does too much light. Keep them in the kitchen cupboard away from the stove

or radiator.

33 individual herbs and spices

Alfalfa

Angelica

Aniseed, Anise

Basil

Bay

Black pepper

Caraway

Cardamom

Cayenne/Chili

Celery

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Chervil

Chives

Cinnamon

Cloves

Coriander

Dill

Fennel

Fenugreek

Garlic

Ginger

Horseradish

Juniper

Lemon

Marjoram

Mint

Mustard

Nutmeg

Parsley

Rosemary

Sage

Star Anise

Thyme

Turmeric

Dried herbs generally come in crushed form. Spices come in a powdered form or whole seeds or parts of stems or bark. The powdered form doesn't last as long

as the whole parts. You can buy a small spice grinder, a

bit like a coffee grinder. This way your spices maintain

there potency and taste for long.

Alfalfa

The English

herbalist John

Gerard ( 1 5 9 7 )

r e c ommended

alfalfa for an

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upset stomach. Dubbed by the Arabs as the ‘father of all foods’.

Description – tiny round seeds.

Good for – arthritis, peptic ulcers, bloating, fluid

retention.

This versatile herb is a folk remedy for arthritis and

thought to be a good all round tonic. Mild laxative and a

natural diuretic.

Parts used – seeds, which are also especially good for sprouting

Fresh sprouts – good in salads and in sandwiches. The

leaves of the alfalfa plant are rich in minerals and

nutrients, including calcium, magnesium, potassium and

beta-carotene.

Caution - Alfalfa is thought to exasperate immune

disorders like lupus for those who are sensitive to it.

Angelica

Legend has it that an angel appeared to a

monk in a dream,

showing him how

this herb would

help during

times of plague.

From then on it was known as angelica.

It is an important ingredient in many luxury beverages like vermouth and liqueurs such as Chartreuse. The first liqueurs were prepared by mediaeval monks for medicinal purposes.

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Parts Used - the roots and leaves are used medicinally. The stems and the seeds are used in confectionery.

Good for – used to calm nerves, to relieve colds and flu.

Angelica was prized for its ability to give a sensation of warmth when it was eaten or taken as a tea.

How to take – infusion: can be made from the leaves and

stems. The seeds and dried root can be used in a

decoction = 1 teaspoon per cup.

In cooking - the fresh root can be cooked and eaten like

a vegetable. A few fresh leaves can be used in salads. The

stems and stalks can be added to stewed fruit.

The dried stem can be found in dried fruit mixtures used

for fruit cakes and puddings.

Caution - This herb is not suitable for diabetics as it may increase sugar in the urine.

Aniseed and Star Anise

Aniseed is an annual plant growing to a height of 60 cm.

It is native to the Middle East and was known to the

ancient Egyptians. The Romans discovered that a cake

made with these seeds would help with digestion after their huge banquets.

Star anise, is a tree that grows wild in China, Japan,

Korea and the South Eastern States of USA. Grows to

about 20 to 35 feet hight with an aromatic white bark. The

fruit is a cluster of dry, woody, gray brown follicles that

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form into the shape of a star. It has the same medicinal properties as aniseed.

Parts used – the seeds and if stored properly they will last for several years.

Taste – The flavour of these plants is a bit like liquorice

licorice.

Good for – the digestive system, relieving nausea,

abdominal pain and respiratory problems. It is often

added to cough syrups to help the body rid itself of mucus congestion. It is one of the best known

aphrodisiacs.

How to take – infusion: 1 to 2 teaspoon of seeds, crushed

a little just before use. Or make a decoction.

For flatulence - a cup of tea made from the seeds, drink

slowly before or after a meal.

Basil This herb is originally from India where it was regarded

as a sacred herb. It’s very popular in the Mediterranean

areas. An annual that grows to the height of about 30 cm.

It needs a warm moist sunny climate to flourish.

The word basil is derived from the Greek meaning king.

This plant was held in high regard by the Greeks. In Haiti the herb is associated with the pagan goddess of love,

Erzulie. Haitian store owners sprinkle basil a round their

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shops to bring prosperity. In Mexico, carrying basil in

your pocket is supposed to attract money into them.

Parts used – fresh or dried leaves.

Taste - the taste is a bit like mint and cloves combined.

Good for - uplifting, a tonic for nervous exhaustion,

mental fatigue, insomnia and nervous headaches. It helps the digestive system so it is good for indigestion,

relieving wind, stomach cramps and nausea. It also helps to promote normal bowel function. It can be rubbed into

the skin to repel insects or chew the fresh leaves to

freshen breath.

The dried leaves can be made into snuff as a remedy for headaches and colds by grinding the dried leaves into a

fine powder.

Basil contains many anti-viral compounds.

For warts - crush fresh basil leaves then apply to the

wart and bandage, leave on for the day and reapply fresh

everyday for a week.

How to take - infusion of 1 to 2 teaspoons of the dried

herb per cup.

If taken for a cough, add a little raw quality honey.

In cooking - making pesto is a really easy and tasty way of eating fresh basil.

2 or 3 cups fresh basil leaves

½ cup of pine nuts

1 garlic clove

½ cup of extra virgin olive oil

4 tablespoons of grated Parmesan cheese (this is optional)

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Blend basil and pine nuts in a food processor add the oil a little at a time then the cheese until well blended and

smooth. Pour over steamed vegetables. The whole family will enjoy this recipe.

Bay Leaf A large evergreen tree that grows to a height of about 3

meters, covered with glossy dark green leaves. Often

used as beautiful ornamental trees in garden pots. In

early Greek and Roman times the greatest honour was to

be crowned with a bay laurel wreath, hence the title of “poet laureate”

Parts used – dried or fresh leaves

Taste – it has an aromatic and slightly bitter flavour.

Good for - it has an antibacterial action. Helps to prevent headaches due to the compounds it contains. Aids in the

digestion of fat and stimulates the lymph. Research

shows that it helps the body to use insulin more

efficiently.

How to use - a compress can be used for stiff and sore

joints.

An infusion can be used as a final rinse for dandruff.

In cooking - Bay is an essential ingredient in bouquet garni. Used in soups, stews and casseroles. Bouquet

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garni is a collection of fresh sprigs tired with string into

a small bouquet. This leaves the herbs easy to remove

after cooking. If using dried herbs instead place them

into a piece of muslin and then tire up the ends securely. This will also enable you to easily remove the herbs when cooking is finished. The combination of herbs used

traditionally is bay, rosemary, thyme and parsley.

Black pepper This is a woody vine, a

native of Indonesia.

Black pepper comes from

fruits picked just before

they are completely ripe.

White pepper comes from ripe fruits with the endocarp of the pulp separated

for fermentation.

Green pepper is picked when the fruit is unripe, to keep

it from turning black.

Parts used – the fruit (corns)

Taste – ground pepper loses its aroma and much of it taste quickly. So don’t buy ready ground black pepper instead buy the whole pepper corns and a pepper corn

grinder. There are so many different grinders to choose

from.

Good for – it is a powerful stimulant, good for sluggish

digestion, food poisoning and sinus congestion. Black

pepper increases the flow of hydrochloric acid and

digestive enzymes, making digestion of protein easier and the utilisation of calcium better. It is a drying herb so

can ease nasal congestion. It can help to lower blood

pressure.

In cooking – hot spices such as black pepper are good to

add to salad dressing to counter balance the effects of a

cold salad. Add a little freshly ground pepper to your food as often as you can. Get into the habit of putting

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the pepper mill on the table at meal times. Using more

pepper has helped many people cut down on their salt consumption.

Caution – do not use too much if you feel the heat or get hot flashes. Pepper is a stimulant and a heating spice.

Caraway

Caraway is a member of the parsley family. A hardy plant that grows to about 30 cm. Indigenous to all parts of Europe and is also claimed to be native to parts of Asia,

India and North Africa. The ancient Arabs called these

seeds Karawya. The oil from the seeds goes into the

liqueur Kummel.

Description - a small narrow longer black seed.

Parts used - seeds

Good for - as a gargle for sore throats and laryngitis. Brewed into a tea, the warm fluid is excellent for cough

and colds. Increases the milk flow for nursing mothers and gives relief to period pains. Caraway helps to

increase the action of the kidneys. They help clear skin

problems due to their cleansing properties.

Children - caraway seeds used therapeutically are very safe for children. Easing intestinal colic, intestinal parasites and diarrhoea. Check the chart at the

beginning for age and dosage.

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How to take - infusion of 1 teaspoon of freshly crushed

seeds per cup. Drink after a large meal. Good idea after that big Christmas lunch.

Decoction - 2 teaspoon to 1 cup of water, this is stronger than an infusion. A decoction is good for gargling.

In cooking - if you make your own bread try adding 1

tablespoon per loaf. These seeds will aid the digestion of any grains especially wheat.

Cardamom

A sturdy perennial herb that grows to a height of 2.5

meters. The seeds are grown commercially in Sri Lanka

and in Southern India.

Traditionally used for indigestion, loss of appetite and

encouraging saliva flow.

Description – these seeds have a wonderful aroma,

slightly ginger in flavour.

Parts used – seeds

Aroma - amazing, hard to describe

Good for – loss of appetite, drink a cup half an hour before a meal. It can also be used for diarrhoea,

abdominal pains, flatulence and vomiting. A great breath

freshener too.

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How to take – infusion of 1 teaspoon of freshly crushed

seeds per cup.

In cooking - add a few cardamoms to the water of boiling

brown rice, millet or quinoa. Adds a wonderful taste and

aroma. By adding these seeds to the cooking of carbohydrates will help in their digestion.

Cayenne/Chilli

The fruit should be harvested when fully ripe and is then

dried in the shade.

Taste - a very hot herb, some much hotter than others.

Part used – the fresh fruit, the dried fruit or dried

powdered fruit.

Good for - cayenne regulates the blood flow,

strengthening the heart, arteries, capillaries and nerves. It helps in circulatory conditions like chilblains, cold

hands and feet. It is a general tonic for the digestive

system. Use externally for rheumatic pain but never on

broken skin, for obvious reasons.

How to take - infusion, pour a cup of boiling water onto

½ to 1 teaspoon of cayenne powder and leave to infuse

for 10 minutes. Strain the tea and keep in the fridge.

Take one teaspoon or more from this infusion and put it into a cup of boiled water and drink when needed.

This infusion can be used as a gargle for sore throats.

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Oil - ratio ½ cup of cayenne powder to 1 cup of extra

virgin olive oil. Leave in the oil for two weeks shaking

well everyday and then strain. Use to rub into sore

muscles and joints.

Capsules - some people find it more palatable to take

cayenne/chilli in capsule form. Empty capsules are easy to fill with powder.

In cooking - cayenne/chilli is most often used in

Mexican, Thai and Indian recipes, fresh and dried.

Tip - remember to wash your hands well after handling.

Caution - If you are a person that feels the heat and are

on the hot side or have hot flushes then this spice is not for you.

Celery seeds

Do not consume seeds that are intended for cultivation.

Taste - celery seeds have a very mild hint of a peppery taste.

Parts used – seeds and the fresh vegetable.

Good for - the seeds are used in cases of rheumatism

and gout. Helping to clear uric acid from the system. In

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the past it was taken in the early spring because of it’s cleansing tonic effect after the stagnation of winter.

This plant will aid in detoxification and fluid retention. It is high in silicon which can help in renewing joints, bones and arteries and all connective tissue. Celery is also high in vitamin A and B. It eases high blood pressure

and anxiety.

How to take - infusion of 1 to 2 teaspoons of slightly crushed seeds per cup.

Juices - for insomnia make a

glass of fresh

celery juice with a

banana blended

into it.

The whole fresh plant juiced (without a banana) is also

very good for cystitis. As it has an anti-inflammatory effect and reduces irritation of the urinary system.

It will also help to promote periods that are late. Like the

seeds the fresh juice will cleanse the joints and relieve

fluid retention.

In cooking – put the seeds in soups, stews and various curries. Add fresh plant to salads and smoothies.

Tip - if you are trying to reduce your salt intake, this tip

will help. Add ground celery seed powder to your quality salt. Then gradually add a little more celery as time goes by.

Chervil This herb grows to about 30 cm high and looks a little

like parsley, the leaves are however finer and smaller. Chervil can be picked at any time of the year.

Taste - it has a very mild aniseed flavour.

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Good for - chervil was traditionally valued as a blood

purifier and for this reason was widely eaten in the

spring. It was known to help the kidneys and was taken

to ease rheumatic conditions.

How to take - externally, a poultice made from the

leaves will help to reduce swelling and bruising.

Infusion of 1 teaspoon of the dried herb per cup.

In cooking - add fresh chervil to salads.

Chives Chives belong to the same family as leeks, onions and

garlic with a similar action but with a much milder taste.

The herb when young resembles tufts of fine grass. As they mature the leaves become circular and hollow like a

tube. This herb was first discovered in China some five

thousand years ago.

Taste - has a very mild onion or garlic taste. If you don’t like the taste of garlic or find its action too harsh use

chives instead.

Parts used – fresh green tuffs

Good for - chives aid digestion and are high in iron,

helpful in cases of anaemia along with other measures. They have a tonic affect on the kidneys and can help to

lower high blood pressure. Look up garlic as chives have

the same properties but to a lesser degree.

In cooking - avoid cooking this herb, use fresh chives by adding the chopped herb to food once it has been

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cooked or add it to salads and dips. Dried chives lose

most of their properties, taste and aroma. This herb is easy to grow at home in a pot on your windowsill.

Tip - not good to dry as it loses a lot of flavour. You

could freeze the surplus instead to use later.

Cinnamon

Cinnamon comes from a small tree

in the laurel family. It grows in

the southern

regions of China

to a high of about 10 meters.

Parts used - the reddish brown inner bark of the tree. It is either left in round tubes or powdered.

Good for - cinnamon is very good for lack of energy and

for a sluggish digestive system. Good for diarrhoea,

vomiting, nausea, and settling an upset tummy. It’s excellent for cold conditions like chills and colds, good

for warming up hands and feet. Has a much milder action then cayenne. Cinnamon increases circulation to

the joints, good for aches and aches, arthritis and

osteoporosis. Also good for red and swollen eyes and

improves vision. Use for menstrual cramps and

symptoms of menopause. It is a warming spice as opposed to cayenne which is a heating spice.

How to take - decoction for diarrhea: 2 tubes of bark to 1

cup of cold water in a saucepan, bring to the boil and

simmer for 10 minutes. Drink a few times a day while the

condition is acute. If symptoms persist consult a

practitioner.

For general use 1 tube per cup but the powdered form

can also be used.

Caution Do not use therapeutic doses if you are

pregnant.

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Cloves

Cloves grow around the Indian Ocean. Cloves are the

flower buds that are collected and dried. Used in China

for more than two thousand years. Legend has it that they have aphrodisiac properties.

Parts used – dried flower buds.

Good for - antiseptic with pain relieving properties. Sprinkle a little powder on wounds to avoid infection.

The decoction will help with nausea, vomiting and

flatulence. It also stimulates the digestive system.

Research indicates that regular use encourages a more

efficient use of insulin.

How to take - decoction, simmer 2 to 3 cloves per cup.

For toothache - clove is well known for temporarily relieving toothache. Place a whole crushed clove on the

painful spot. The essential oil of clove works better in

this case.

Coriander Coriander was first grown in southern Europe centuries ago and it spread across to many countries .

Coriander used in

polenta goes back to

the early Roman times. Today some European

cultures recommend an

infusion as a tonic-stimulant for convalescents.

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This herb is easily grown in your garden. A hardy annual, that grows to about 30 cm.

Taste - the seeds when dried have a sweet taste similar to a mixture of lemon peel and sage. The fresh coriander leaves have a hint of bitterness, also known as Chinese

parsley. This spice/herb can be used to improve the

flavor of other medicinal preparations.

Parts used - the

dried seeds ( coriander ) and

fresh leaves (cilantro).

Children – this herb is safe for children, look up

dose by checking

out the chart at the

beginning of book.

Good for - coriander seeds ease spasm and pain, they can rid the body of wind, ease indigestion and diarrhoea

especially for children. Renowned for helping the body rid itself of intestinal worms. The herb is very useful in

aiding the digestion of carbohydrates.

How to take - infusion of 1 to 2 teaspoons of crushed

seeds per cup or powdered seeds ½ teaspoon per cup.

Drink before main meals, 1 cup twice a day.

In Cooking – the fresh herb is wonderful in salads.

Cilantro (fresh leaves) or dried seeds (coriander) are very popular in Indian and Mexican cooking.

Dill The foliage is fine and lacy. A native plant of the

Mediterranean

29

to Southern Russia.

Famous for it’s use

in making pickled

cucumber . Dill ’ s reputation as a

soothing herb was well known to the

ancient world ,

particularly to the

early Norse people

of Scandinavia. The

name stems from

the Norse word dilla

meaning ‘to lull’, helpful for insomnia.

Parts used – fresh leaves and dried seeds

Good for - chewing the seeds freshens breath. Dill encourages flow of milk in nursing mothers and helps to

relieve indigestion. It is a calming herb.

Children - it is the herb of choice for children with colic. Look up the chart earlier in the book for dosage.

How to use - infusion of lightly crush seeds, 1 to 2

teaspoons per cup.

In cooking – add to cabbage, onions, cucumber, and

various grains to aid in their digestion. The herb goes particularly well with fish.

Caution - Do not take in therapeutic doses if you are

pregnant. Dill contains a powerful compound called

apiole, encouraging periods.

FennelIn Medieval times fennel seeds were

chewed to

stave off

h u n g e r e s p e c i a l l y during long

sermons on

Sunday . The

30

foliage of fresh fennel which is very fine, unlike most herbs is not suitable for drying.

Taste - seeds taste a little like licorice and the plant belongs to the parsley family.

Nursing Mothers - for babies with colic it is helpful for nursing Mothers to take an infusion of the seeds. The

seeds increase milk flow as they contain weak properties similar to the female hormone estrogen.

Good for - fennel is similar to aniseed in its calming

effect on coughs and is often used in cough mixtures.

An infusion can be used as a compress to help relieve

conjunctivitis and inflammation of the eyes.

An infusion drank half an hour before a meal will help to

relieve indigestion, flatulence, abdominal pains, bloating

and stomach chills.

For hundreds of years fennel seeds were recommended

for those who wished to lose weight. Good for fluid

retention.

Children - a mild herb, ideal for children. Used for all types of digestive problems including diarrhoea.

How to take - infusion of 2 teaspoons of slightly crushed

seeds per cup. As a cough remedy add a little honey.

In cooking - Fennel seeds help in the digestion of starchy foods like bread, pastries, biscuits and pasta.

31

Fresh fennel bulbs can be eaten fresh in salads or braised in a little olive oil and lemon juice. Sprigs of fresh

fennel may be wrapped in foil, sealed and kept in the

freezer for some weeks.

Fenugreek

This herb is one of the

o l d e s t med i c i na l /

culinary herbs held in high

regard by the

Eg yp t i a n s ,

Greeks and

Romans.

Taste – the seeds smell a little like celery but have a

bitter/sour taste and often used in various types of curries.

Parts used - seeds

Good for – studies have shown fenugreek helps to

stabilise blood sugar levels. It helps lung congestion

aiding in bringing up mucus, this is why opera singers use to use it to clear phlegm. It soothes irritated nasal and sinus tissue with a drying effect on the mucus in the

nose and throat.

Taken regularly it helps to prevent atherosclerosis build

up in the arteries. Clears lymph, eases muscle spasm,

period pains, stomach cramps and heavy legs. Good for all sorts of cramps such as period pains or digestive

cramps. It helps to strengthen the system of those

recovering from an illness.

How to take – Decoction of 5 teaspoons of the seeds in 4

cups of cold water. Divide into three doses. If you don’t like the taste of fenugreek, then try sprouting the seeds. Sprouting the seeds improves their flavour. The seeds can be soaked overnight in water drained and added to

breakfast etc.

32

In cooking – powdered fenugreek is often used in Indian

cooking where it stimulates the appetite, improves digestion and assimilation.

Caution - Do not use in therapeutic doses if you are

pregnant.

Garlic

It has been written that the Ancient Egyptians gave garlic to their labourers to give them strength to build the

pyramids. That the Romans gave garlic to their soldiers

for strength in battle. During both World Wars, before the

widespread availability of antibiotics, garlic was used on

the battlefield to disinfect wounds and prevent gangrene. Garlic is rich in sulphur which contributes to

it’s pungent smell.

Taste – you either love it or hate it, it has a strong taste

that lingers for a long time.

Good for - this amazing herb does everything from aid

in the treatment of ear infections to helping prevent heart disease and cancer. It has been found to support the natural bacterial flora of the gut. Garlic has anticoagulant properties, it lowers cholesterol, and blood

pressure. It helps to generally strengthen the immune

system and improve digestion. Can also help expel worms and alleviate rheumatism. Garlic is an invaluable

tonic for all the cells and glands of the body. As well as being helpful for sinus problems and hay fever.

How to take - cough syrup: grated garlic mixed with

honey, leave to steep for an hour, then take.

33

Externally - garlic oil from capsules, a few drops into the

ear for earache.

For minor skin disorders, aches and pains, rub your own

infused oil into the area several times a day.

For gum infections put a slice of fresh garlic on the

affected area, and visit your dentist.

Infused oil - Here is a way to get garlic into your system

without eating it. Take a few cloves of garlic and crush

them, put them into an airtight glass container, then

completely cover in olive oil. Check out instructions on

how to make infused oil. Earlier in the book.

Then rub your infused oil into your feet in the evening

and cover with a pair of old socks. The feet are highly absorbent and garlic will be detected from the lungs in a

short time.

In cooking - eat two or three cooked garlic cloves daily. The above infused oil can also be used as part of a salad

dressing.

Tip - when traveling overseas take some garlic capsules from the health shop with you. Take to avoid infections.

GingerIs a cane-like

plant, grows to a

height of about 1

meter, with long

narrow leaves and cultivated in

the West Indies and other tropical areas.

Part used - the rhizomes (swollen roots) are used fresh

or dried.

34

Good for - it has been scientifically validated as an anti-inflammatory. Helping to ease joint stiffness and pain.

Use as a preventative-measure against arteriosclerosis and heart disease, excellent for high cholesterol. Ginger improves digestion by increasing gastric juices and

strengthening peristalsis of the intestines. It is a herb

(spice) renowned for its use in motion sickness, vomiting

and nausea.

Increases and strengthens a poor circulatory system. It is a general immune tonic. Ginger helps to relieve

symptoms of colds and flu. Take a warm bath and a cup

of hot ginger tea at the first sign of a cold. It encourages sweating allowing toxins to be released via the pores.

How to use - chew a piece of fresh ginger for a sore

throat.

Infusion - 1 teaspoon of fresh grated ginger per cup, or if using the dried powdered herb – ½ teaspoon per cup.

In cooking – cooking with ginger, garlic and onions together has a powerful healing synergetic affect. Fresh

or dried ginger can be added to soups, salad dressings, Indian food, Thai and much more especially in the winter as it is a warming spice.

Caution - Do not over use ginger in early pregnancy or with peptic ulceration.

HorseradishIt grows to about 30 cm tall with large shiny tooth-edge leaves and swollen roots. It comes from the same family as mustard and cress and is rich in

sulphur. Horseradish contains a

compound called sinigrin, which acts as a

decongestant. In Japan it is called wasabi, a

green paste is made from the dried root.

Taste – it is hot similar to mustard.

35

Part used – the swollen root fresh or dried powder form.

It’s a stimulating herb with similar properties to cayenne

pepper. It can be used like mustard as an external stimulant. For internal use it’s good for slow digestion,

urinary infection and lung problems, as well as rheumatism but is especially good for clearing the

sinuses. It is also antibacterial.

The fresh root can be kept for sometime in the fridge.

Vinegar Infusion - completely cover finely grated

horseradish with apple cider vinegar and let it stand for 10 days. Shake it daily. Strain and store in a cool dark

place. Take 1 teaspoon 2 to 3 times a day diluted in a

little warm water. To improve digestion take 30 minutes before meal.

The root can also be grated, placed into an ice-cube tray, bagged and placed into the freezer for cooking some

other time.

Infusion of ½ a teaspoon of powder horseradish or 1

teaspoon of the fresh chopped root in a cup of boiled

water. Steep for 5 minutes and drink 3 times a day or more often in cases of flu.

A small amount of wasabi paste held in the mouth will ease sinus congestion and breathing.

In cooking – it is traditionally eaten with roast beef but can be added to soups and stews.

Juniper In the 1500s a

D u t c h

pharmacist used

juniper berries to create a cheap

diuretic that he

called gin .

Originally made

as a kidney tonic. Today the

36

juniper berry is only one of several ingredients used in

the making of gin.

Part used - dark purple-blue round berry, generally available dried.

Good for - can help rheumatism, arthritis and gout, assisting the body in clearing uric acid. Aids in digestion,

increases the production of hydrochloric acid. This herb

has an affinity with the urinary system. An antiseptic for conditions like cystitis. Aids in digestion and increases the production of hydrochloric acid.

How to use - infusion of 1 teaspoon of crushed berries per cup. Drink one cup in the morning and one in the

evening.

In cooking - add to cooking apples or rich meat stews, a

mixture of whole juniper berries, cloves and cinnamon.

Caution - Do not take in therapeutic doses if you are

pregnant or if you have any kidney problems.

LemonGood for - colds, coughs and sore

throats . It is sometimes used

for headaches and rheumatism.

Lemon can help

to detoxify the liver and encourages an alkaline

environment. Lemons are rich in vitamin C and

potassium.

Taste - fresh clean and sharp

How to use - externally, lemon juice can be used on

sunburn, warts and corns. To clean and bleach the skin

after chopping various vegetables or garlic.

For coughs and colds – take a hot bath, then go to bed

with a hot drink. Made with the juice of half a lemon,

some hot water, 1 teaspoon of honey plus a little ginger (fresh or dried).

37

To help the liver -take ½ the juice of a fresh lemon in

some warm water, first thing in the morning.

Marjoram

Marjoram is Native to Europe, North America and Central Asia. Grows in hedgerows and pastures.

Parts used - leaves

Good for - it is often used for colds and flu. Has antiseptic properties making it good for infected cuts and wound. Plus painful swellings and rheumatism. An

infusion can be used for headaches induced by tension.

How to use - infusion of I teaspoon per cup.

Mouthwash/gargle - is made by pouring ½ litre of boiling water onto 2 tablespoons of the dried herb. Leave

until cool.

An infusion of marjoram will darken hair when used for the final rinse.

This herb is very similar to Oregano.

In cooking - renowned for flavouring pizzas, sausages and tomatoes dishes in Italian cooking

38

Mint

There are many types of mint from peppermint, lemon

mint, lemon balm, pennyroyal, spearmint, pineapple

mint, eau-de-cologne mint, apple mint and catnip. More

unusual types are Egyptian mint, Corsican mint, American wild mint, Asian mint, ginger mint, woolly mint, basil mint to name but a few.

Parts used - leaves

Good for - heartburn , bloating , nausea , cramps ,

migraines, headaches, vomiting and hot conditions. Mint is a cooling herb.

Infusion - the leaves not only taste good they will help

with indigestion. This tea is also a soothing and relaxing

drink, helping to promote sound natural sleep.

How to take – infusion of 1 to 2 teaspoon per cup.

You can add a very strong cup of infusion to a bath to

calm an irritated skin.

In cooking - mint sauce is traditionally used to aid in the

digestion of lamb. Mint added to yogurt and used as a

side dish will help to cool hot curries.

Mustard

There are two types of mustard, white and black.

Black mustard is considered

the stronger of the two.

39

Taste – hot

Parts used – seeds and the sprouted seeds.

Good for - fever, colds and flu. Generally mustard also

improves the circulation.

How to take - a compress causes a mild irritation to the

skin, stimulating the circulation to that area, helping with

muscle and skeletal pain. Be careful not to leave on the

skin for too long especially if you have sensitive skin, as it could leave blisters.

A really simple and effective way to use mustard is in a

foot bath. Take 2 tablespoons of crushed seeds to 4 pints (2 litres) of boiling water. Allow the water to cool a little

before soaking your feet for about 15 to 30 minutes, top

up with some hot water when necessary. Clears blood

congestion from the head.

Infusion - 1 teaspoon of slightly crushed seeds per cup.

For a stimulating bath – put 7 to 9 ounces of powder to

boiled water, allow it to steep for 10 minutes, then strain

and add to your bath.

Caution - be aware, if you have a sensitive skin start of with a much smaller amount. See how you get on first.

In cooking – mustard greens from the white mustard

plant are high in iodine, which may help in the

prevention of hypothyroidism. Seeds

Nutmeg

Nutmeg comes from a tropical tree that grows to about 14

meters tall.

Part used - large seed about the size of a whole large

pecan.

40

Good for - helps with assimilation in the small intestine

which means an increase in absorption of nutrients. Nutmeg can be used in cases of indigestion, nausea,

diarrhoea and food poisoning. Also, good for calming the

nerves, heart tonic, helps lower blood pressure, improves circulation and insomnia.

How to use - freshly grated nutmeg, as bought ground

nutmeg loses its potency quickly. You can grate enough

for a week and keep in the fridge.

As a tonic take 1½ grms (a third of a teaspoon only) per cup. Drink only one cup in the morning it will help to

relax during times of stress.

For insomnia take 1 cup 3 times a day, nutmeg induces deep sleep. It is a slow acting sedative that needs to be

taken about 5 hours before bedtime. Nutmeg boosts endorphins.

Caution - 5 grms (1 teaspoon) in a single dose is dangerous. So it is important to divide the 5 grams into 3

doses or more throughout the day.

ParsleyThere are two types of parsley, one has flat open leaves the other has curly crinkled more

delicate looking leaves.

Part used - the roots, leaves and seeds are used.

Good for - fluid retention encouraging the body to get rid of excess fluid. It stimulates and regulates the

menstrual cycle, especially suppressed periods.

It strengthens the adrenal glands and improves digestion.

Fresh parsley helps the body excrete uric acid this helps conditions like stiff joints, arthritis and gout. Eat fresh

parsley to improve bad breath after eating garlic.

41

In a face pack (face mask) it increases the circulation and

brings colour to the face, for closing large pores and for reducing puffiness around the eyes.

How to take – infusion of 2 teaspoons of the dried herb

per cup.

In cooking - add fresh parsley when making smoothies of fruit and vegetables. Parsley is a very rich source of vitamin A, B and C, chlorophyll, calcium, sodium,

magnesium and iron. Parsley can be added to strews and

casseroles and add some to your salad.

Caution - Parsley dries up milk, not be taken in

therapeutic doses by nursing mothers.

Rosemary Rosemary is a Mediterranean

shrub growing up to a 1 meter with needle-shaped leaves.

Taste - has a pungent pine-like

sweet and savoury taste.

Parts used – leaves.

Good for - enhances the memory, benefits the

circulatory, nervous and digestive system. Helps to

alleviate headaches, aches and pains and increases energy. As an antioxidant it helps to protect cells and

tissue from premature damage. It is uplifting and good

for weakness from exhaustion.

Externally it can be used for easing muscular pain, also

makes an excellent hair tonic.

42

How to use - for muscular aches and pains rub infused

oil into the affected areas. The oil can be rubbed into the

feet. The feet are absorbent, the active ingredient will soon be circulating around the blood stream.

Infusion - 1 to 2 teaspoons of the dried herb per cup.

Rosemary wine is calming. Prepare by steeping two parts rosemary in twenty parts of red wine for at least 24

hours. Strain and drink over a couple of days.

In cooking - rosemary is often added to meat especially lamb dishes to aid in it’s digestion.

Add some sprigs of fresh rosemary or the dried herb to

your olive oil. It will help to protect the oil, increasing the

oils shelve life.

Sage

It originated from

the northern

shores of the

Mediterranean . A

woody perennial shrub that grows up to 70 cm. The

leaves are covered

with tiny downy hairs . Scientific research has shown that sage has antibiotic properties. As well as a hormonal component that mimics estrogen.

Also contains some anti-candida compounds.

Parts used – leaves

Good for - menstrual infertility and menopausal problems. It has a drying effect helping to relieve night sweats, bedwetting, diarrhoea and helps to dry up milk.

Reduces mucus and helps to reduce salivation in

Parkinson’s disease. It helps to reduce perspiration about 2 hours after ingestion. Sage is supposed to enhance the

43

memory of the elderly. Sage is believed to restore energy and have a tonic affect on the liver.

How to use - infusion of 1 to 2 teaspoons steeped in a

cup of boiled water, drink three times a day.

Antiseptic gargle infusion, 1 tablespoon of sage per cup,

do not swallow this strength of infusion. This strong

infusion can also be used as a mouthwash for bad

breath, bleeding gums and mouth sores. The fresh leaves can be rubbed in to the gums for gingivitis.

In cooking – use sage with meat dishes especially pork

to aid in its digestion.

TarragonOriginating in the

M e d i t e r r a n e a n

growing to about 2

feet, tarragon is a

warming herb ,

‘heating and drying’. It is good to add to salads to

counteract the coldness.

Taste - it has a mild liquorice (licorice) flavour that is both sweet and slightly bitter.

Parts used - leaves

Good for - like cloves it contains eugenol which

temporarily relieves toothache until you get to the

dentist. It can help insomnia and hyperactivity. Aids the

digestion of proteins, stimulates the kidneys and uterus like a tonic. This herb can also help conditions like

arthritis, gout, nausea and flatulence. Tarragon is undergoing investigations at this present time. As a

possible treatment for the prevention of heart disease.

How to take - infusion of 1 teaspoonful in a cup of boiling water and allow to steep for 10 minutes. Drink

one cup three to four times a day. Do not take this herb

therapeutically for longer than a month.

44

In cooking – tarragon is found in Bearnaise, Hollandaise

and tartar sauce. Used to flavour vinegars and can be

added to egg, fish, and meat dishes.

Caution – if you are pregnant do not take therapeutic doses, only use in cooking.

Thyme

Thyme is from the

mint family. It is one of the

strongest herbs with its pungent clove-like flavour. The leaves contain

a strong

a n t i s e p t i c substance called

thymol.

Parts used – leaves

Taste – has a pungent clove-like flavour, one of the

strongest herbs.

Good for - respiratory problems even chest infections with a lot of mucus, it is also very good for coughs, sore

throats and mouth infections. Traditionally used for menstrual problems. Warms stomach chills, helps headaches, helps rheumatic aches and pains. Help a

sluggish digestive system, an immune booster and blood

cleanser. Research indicates thyme may prevent blood

clots that could cause heart attacks.

Children - thyme is a gentle astringent for children,

helping diarrhoea and bedwetting. Important to look up

dose on the chart at the beginning of the book for each

age range.

How to use - infusion of ½ to 1 teaspoon per cup.

Gargle with a stronger infusion made with 1 tablespoon

(do not swallow this strong infusion) for sore throats, tonsillitis and laryngitis.

45

Thyme makes an excellent cough syrup, clears congestion and relieves spasm.

Cough mixture - take 250 ml of water and bring to the

boil. Remove from the heat and add 30 gms of dried herb

to the water. Leave to steep for about half an hour, remove the leaves and return to the heat and simmer until the fluid is reduced by half. At this stage remove

from the heat and add honey to taste. Store in an airtight bottle, should keep well in the fridge for three to four weeks.

Use a strong infusion in the bath for aches and pains.

TurmericA spice commonly used in Indian cooking and has a

distinctive yellow golden colour. It has antibacterial properties. More than three thousand years ago it was used to treat obesity.

Taste - has a bitter, somewhat mild gingery taste.

Good for - turmeric has a beneficial affect on the liver, stimulating the flow of bile and the breakdown of fats. In

Asia turmeric was used to treat stomach disorders, menstrual problems, blood clots and liver related

problems like jaundice.

Modern research shows that turmeric protects the liver against gall bladder disease. It is a potent anti-inflammatory, used for pain and swelling in conditions like arthritis.

46

How to take - 2 to 3 teaspoons per day. This is one herb

that would be easier to take in capsules. WEAR GLOVES

and old cloths, as this herb stains bright yellow. Or buy ready filled capsules.

In cooking – it is often used in Indian cooking, adds flavor and an amazing colour.

A TO Z of ailments

ABSORPTION increased

Nutmeg, black pepper, fenugreek

ACHES AND PAINS also stiffness

Rosemary, thyme, celery, bay, juniper, cinnamon, ginger, fenugreek, cayenne, turmeric, mustard, parsley, coriander

ADRENALS

Parsley

ACNE

Parsley, basil - see also blood cleansing tonics

ALLERGIES

Fenugreek, ginger see also histamine

ALZHEIMER’S

Sage, rosemary

ANAEMIA

Chives - see also digestive aids

47

ANXIETY - see nerve tonic

APPETITE poor

Fenugreek, cayenne, cardamom

ARTHRITIS etc

Parsley , thyme , mustard , celery , juniper , cinnamon ,

horseradish, ginger, cayenne, marjoram,

ATHLETES foot

Garlic, sage,

ASTHMA

Cardamom, coriander,

BACTERIAL

Thyme, garlic, turmeric, sage, bay, rosemary,

BILE FLOW

Mint, bay, turmeric,

BLEEDING externally

Cayenne,

BLOOD cleansing tonic

Thyme, garlic, fenugreek,

BLOOD PRESSURE

High - celery seeds, garlic, nutmeg,

Low – cayenne

BLOOD SUGAR problems

Fenugreek, nutmeg

BLOOD CLOTS

Turmeric, thyme, garlic,

BOILS

Fenugreek - see also blood cleansing

BONE Strength improved

Parsley, celery

BOWEL FLORA

Garlic

BREAST FEEDING

Increase flow- dill, aniseed, caraway, fennel

Reduce flow- sage, parsley

BREATH fresheners

Dill, basil, cardamom,

48

Cardiovascular tonic

Nutmeg, fenugreek, garlic, cayenne thyme, ginger,

CANDIDA

Sage, garlic, cinnamon,

CHILBLAINS

Mustard, ginger, cayenne,

CHILDREN check dosages on page 7

Bedwetting – sage, parsley, celery

Colic- dill, caraway, fennel

Diarrhoea – carob, coriander, fennel,

Hyperactivity – mint

Upset tummy – fennel

Worms – pumpkin seeds

CHOLESTEROL problems

Ginger, garlic,

CIRCULATION poor

Rosemary , mustard , cinnamon , horseradish , ginger , fennel, cayenne,

COLDS and FLU

Mustard , cinnamon , ginger , garlic , cayenne , mint , caraway, marjoram,

CONSTIPATION

Fenugreek, ginger, olive oil, flax, figs,

COUGHS

Aniseed, basil, cardamom, thyme, fennel, caraway,

CRAMPS

Fenugreek, cinnamon, cardamom, nutmeg,

CROHN’S

Nutmeg

CUTS

Cayenne, cinnamon,

CYSTITIS

Juniper, celery,

DANDRUFF

Rosemary, thyme, sage, bay

49

DEPRESSION

Rosemary, basil, oats

DETOX

Ginger, celery, fenugreek, caraway

DIABETES

Fenugreek, bay, cinnamon, nutmeg, turmeric, celery, cayenne, angelica

DIARRHOEA

Nutmeg, thyme, caraway, cinnamon, ginger, cardamom,

sage, fennel, coriander

DIGESTIVE AID

Nutmeg , coriander , aniseed , cinnamon , horseradish ,

ginger, black pepper, basil, garlic, fennel, caraway, cayenne, cardamom, mint, bay, dill

DRYING of milk production, excessive saliva & sweat

Sage, black pepper,

EARACHE

Garlic, parsley

ENZYMES

Ginger, black pepper

EYE PROBLEMS

Parsley, cinnamon, fennel

FAT DIGESTION

Mint, bay, turmeric, rosemary

FATIGUE

Rosemary, cinnamon, black pepper, basil, sage,

FEVER

Ginger, horseradish, cayenne, mint, basil, cinnamon,

FLATULENCE

Aniseed, caraway, oats, coriander, dill, fennel, cardamom,

see digestive aids

FLUID RETENTION

Celery seeds,

FOOD POISON

Nutmeg

50

GALL BLADDER

Turmeric, lemon

GOUT

Parsley, juniper, celery, - see also blood cleansers

GUMS

Sage, thyme,

HAIR

Rosemary, marjoram,

HANGOVER

Thyme

HAY FEVER - see histamine

HEADACHES

Rosemary, basil, mint, bay, garlic, marjoram, thyme

HEART

Ginger, cayenne, garlic, nutmeg, thyme,

HISTAMINE Suppression

Parsley, fenugreek, ginger

HORMONAL

Sage, fennel, cinnamon,

HYPERACTIVE

Mint

HYDROCHLORIC ACID Improve levels

Black pepper, juniper

IBS

Mint, thyme

INFLAMMATION

Ginger, turmeric, garlic,

IMMUNE TONIC

Ginger, garlic, fenugreek

INDIGESTION - see digestive aid

INFECTION

Thyme, marjoram, juniper, garlic, sage, cayenne, clove,

INFERTILITY

Sage

51

INSECT REPELLENT

Thyme, basil

INSOMNIA

Nutmeg, celery, basil, bay, anise, dill, sage

IODINE

Mustard green (look up sprouting)

ITCHING

Olive oil, mint

KIDNEYS

Celery seeds, juniper (not with kidney disease), parsley, Fenugreek for weak kidneys,

LARYNGITIS

Gargle with caraway, thyme, cardamom,

LIVER

Sage, fenugreek, turmeric, olive oil,

LYMPH

Bay, fenugreek

MENOPAUSE Night sweats

sage

MEMORY

Rosemary, sage

MENSTRUAL problems

Thyme, juniper, caraway, cinnamon, fenugreek, sage,

turmeric, parsley, ginger

MILK PRODUCTION reduced

See nursing mothers

MORNING and Travel sickness

Ginger, mint, see also nausea

MOUTH problems

Thyme, sage, marjoram,

MUSCLES

Rosemary , ginger , cayenne , cinnamon , turmeric ,

fenugreek

NAUSEA

Ginger, nutmeg, cinnamon, basil, aniseed, fennel, mint, clove,

52

NUTRITIVE

Parsley, celery, alfalfa

NERVE TONIC

Rosemary , thyme , angelica , oat , basil , garlic , mint , cayenne, nutmeg,

NIGHT SWEATS

Sage is good

Avoid – chilli and ginger

NURSING MOTHERS

Caraway, dill, fennel,

OBESITY

Black pepper, cayenne, turmeric

PAIN

Cayenne, turmeric, ginger, coriander

PARASITES

Caraway, garlic,

PEPTIC ULCERS

Alfalfa

PERIODS

With pain – fenugreek, cinnamon, caraway,

Lack of periods – parsley

PREGNANCY

None at therapeutic levels - get advice

RELAXING

Sage, bay, basil

RESPIRATORY problems

Thyme, mustard, aniseed, horseradish, fenugreek

RHEUMATISM

See arthritis

SKIN PROBLEM - see also blood cleansing

Oats, cayenne, caraway

SINUS problems

Thyme, horseradish, black pepper, fenugreek

SPASM

Coriander,

53

STOMACH cramps

Basil, mint

SUNBURN

Lemon

TOOTHACHE

Clove

TONIC energy

Cinnamon, sage, rosemary

THROAT problem

Thyme, caraway, ginger, cayenne, sage, marjoram,

THRUSH

Garlic, sage,

THYROID

Mustard greens - look up sprouting

ULCERS

Ginger

URINARY problems

Juniper, parsley, celery

URIC ACID

Parsley (gout), juniper, celery

VARICOSE VEINS

See circulation

VIRAL

Garlic, juniper, thyme, ginger, cloves

VOMITING

Cinnamon, ginger, cardamom, cloves

WARTS

Lemon

WORMS

Coriander, garlic, thyme

WOUNDS

Marjoram, cloves, coriander, cayenne, garlic

Enjoy.

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I hope this has inspired you to try these simple remedies that have been effective for many centuries. The

ingredients are easy to find and cheap to buy, especially if you go on-line and order in larger qualities saving you

even more money.

It is fun, easy and can help improve the health of your whole family. Add more health giving properties to your cooking everyday.

Experiment with tinctures, oils, vinegars and more. This book will help you cut down on the over-the-counter medications.

Remember however, this book is about treating minor ailments - if in doubt see your doctor or natural health

practitioner.

For instance treating diarrhea is fine in the acute stage

(early stages) but if the symptoms persist it is important to get checked out by your doctor.

Sonia Jones , naturopath , nutritional therapist , reflexologist.

A published author -

1 “End the Food Confusion”

2 “Simply Reflexology”

Trained in Britain and Australia and has had clinics in

Britain, Malta and Panama. Treating a lot of people from

a round the world.

My first self-published book

"Understanding Arthritis, successfully treat your own"

3700 words, with charts, infographs and images.

www . shareremedies . com /downloads /understanding -

arthritis/

Using my 24 years of experience treating people with

chronic painful conditions. I will explain the nutrition,

diet, herbs, supplements, essential oils and much more.

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All you will need to know to reduce your inflammation

and pain.

Ready Shortly - How to use 20 essential oils simply &

economically. Will also be free.

There are several more to follow

My passion, job and hobby is to help people feel better. To help people improve their quality of life in anyway I can. Empowerment is the best way. Sharing experience

and knowledge, showing people simple and affordable

ways to better health naturally.

My sites -

www.shareremedies.com

www.greenetcetera.com

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