The book of herbs rosemary baker

THE BOOK OF HERBS

Rosemary Baker

PUBLISHED BY:

SHAKTI

Copyright © 2012

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means,electronic or otherwise, without prior consent from the copyright owner and publisherof this book.

The author has given this information in good faith and does not accept responsibilityfor irresponsible practice. Herbs are very powerful and can be dangerous. Alwaysconsult a professional.

____________________________________________

TABLE OF CONTENTS

Introduction

Growing

Cooking

Cleaning with Herbs

Herbalism

symbolism

History

The Herbals

Herb Recipes

HERBS

Introduction

There was once upon a time when herbs and herb gardens were a part of daily life. They were used for cooking, for healing and a variety of other purposes. Herb gardenswere found in most homes yet this gradually began to change and people lost andforgot a lot about herbs.

Now resurgence in the interest of herbs is taking place. Because processed food haslost a lot of nutritional and taste value people are looking back to natural ways tobring life back to their food.

Adding a few sprigs of mint to a packet of frozen peas changes the taste beyondbelief. Yet it is the health benefits of herbs that are also making these wonderfulplants so fascinating. Mint for example also aids digestion. Herbs have effects,which range from the sedative to energizing, and contain some miraculous powers.

GROWING YOUR OWN HERBS

Growing your own herbs is an easy way to bring herbs into your daily life. Many canbe grown indoors and they are an attractive piece of décor.

Growing culinary herbs also means you will be likely to use more fresh herbs in yourcooking, with the added benefit over dried herbs.

If one starts with a few herbs that one is like to use lots of, say parsley, which is easyto grow and can be used in most dishes with its mild and fresh flavor, then one’senthusiasm for the herb garden is unlikely to wane. One may find oneself constantlyadding a few additions and then finding different uses for the herbs.

If the herbs are to be used for cooking it is clearly best to have the herb garden nearthe kitchen.

One thing that is important to remember though is that mint spreads very quickly and

easily so it is best to always plant mint separately from other plants.

Keep the herb garden sheltered from the wind, as most herbs can be quite delicate.

Also you will notice a delicious scent every time you walk past your little herbgarden.

If you want to keep it small you can of course plant a few herbs in boxes on thewindowsill.

They can grow very well in this way and will always be ready to hand when cooking.

WHEN TO HARVEST

Most herbs can be harvested when ready though for some there are particular times.

Basil – late summer, before flowering

Bay leaves – all year round

Dandelion = April to September

Garlic – before winter

Horsetail – June and July

Juniper

Autumn

Lemon Balm – June to September

Lovage – May to September

Majoram – July to September

Mint – August and September

Parsley – summer and autumn

Rose-hip August

Rosemary – any time until august

Sage – June and August

Verbascum – from June till August.

Growing Angelica

Grows best in deep rich moist soil in light shady area. Early autumn sowing andprotect from wind. Harvest leaves before flowering in early spring.

Growing Basil

Needs up to 8 hours sun per day so best to plant in a light sunny area, protected fromwind and midday sun. Soil best moist yet do not over water. Sow seeds thinly some

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

Growing Borage

Light soil and in sun. Sow lightly in April, 12 “ apart. Grows 2 feet by 2 feet. Toharvest pick leaves and flowers. To use the flowers, remove the back side whichcontains thorns.

Growing Calendula

They like rich soil with plenty of fertilizer. Early in the season, sow the seeds, andsprinkle with soil. They reseed themselves. They grow well without much attention. Snip the leaves when young and flowers when open.

Growing Coriander

Choose fertile soil, and sow seeds ½” thick in well-drained sunny patch of soil. Bestsown in succession as the plant is short lived, so plant every three weeks for continualsupply of fresh leaves. Needs very little water. The cilantro (leaves) is ready oncethe plant is 6” high. The seeds will be ready by early autumn.

Growing Dill

Rich well drained soil, with light sunlight. Grow at least 12” apart, sowing the seedsin April. Grows up to 3 feet high. When the flower-heads begin to brown then theseeds are ready to be harvested. Leaves can be cut once the plant reaches 6” high.

Growing Fennel

Fertile, moist soil with lots of sun, sowing seeds 6” apart after frost has passed. Leaves may be harvested any time, and seeds collected once they have turned brown.

Growing Lavender

Grows best in well-drained soil in a sunny area. Best planted early autumn about 2feet apart. Leaves may be harvested any time, flowers as soon as they open.

Growing LemonBalm

Lightly sow in soil in the spring-time. Plant prefers light sunny areas, with moist soil. Grows 3 feet high. Be gentle as the herb is fragile, yet the leaves can be harvested atanytime.

Growing Oregano

Grows best in bright sunlight, in most kinds of soil. Best sown in the springtime. Cangrow up to 6 feet tall. Best harvested as and when needed. Harvest the leaves.

Growing Sage

Full sun and dry soil are the best conditions for this herb. Plant spring to summerabout 20” apart. Harvest after the plant is 9 “ tall.

Growing Thyme

This plant needs very well drained soil and plenty of sunlight. Growing from seedtakes about a year. Leaves are best picked when plant is in full bloom.

PRESERVING HERBS

Because not all herbs grow all year round, it can be of interest to preserve them.

When drying herbs it is important not to dry them in the sunlight as the sun can burnaway many of the volatile oils.

To dry herbs perfectly, one needs special equipment yet some can be done at home. Best not to delay too much when drying, begin the drying process when the herbs arefreshly picked and placed in a drying cupboard. Make sure you clean the herbs first

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

A-Z Cooking Herbs

Herbs have many benefits for health and an interest in the variety of uses they have hasreignited over the years. Of course, centuries ago, herbs were a daily part of life formost people though over time an understanding of them diminished, yet this is slowlycoming back. This short little book gives a brief introduction to an A-z of herbs morecommonly used in cooking. At the end of the book you will find some tips of cookingwith herbs and ways of keeping them fresh. They are sure to add a delight to mostdishes and it is incredible how a small sprinkle of herbs can bring a dish to life,transforming the very essence and flavor.

Allspice

Sometimes referred to as Jamaican pepper. The plant is native to Southern Mexico, inthe Greater Antilles region, and is a tree of the mid-canopy sort. Believed to combinethe flavors of nutmeg clove and cinnamon the name allspice was given to the plant in1621. It is found in a lot of Middle Eastern and Caribbean cuisine.

ALLSPICE RECIPE

COCONUT LYCHEE SORBET

Serves 4

Delicious served as a light dessert after a meal

Ingredients

2o peeled fresh lychees

2 tbsp of brown sugar

1 glass water

1 freshly squeezed lime

4 tbsp grated coconut

½ tsp all spice

STEPS

1 Blend together the lychee, lime and coconut

2 Stir in brown sugar and water (save 1 tbsp water)

3 Refrigerate for 3 hours

4 Take out of the fridge and stir, adding a little more water and all spice

5 Freeze

Angelica

Said to have come from an angel to cure the plague, and hence the name. Angelica isnative to Northern Europe. A light green herb with big leaves and able to grow over 2meters high. Grows best in the shade in rich soil. Cakes are often flavored anddecorated with candied angelica. In Japan the leaves and shoots are sometimes eatenas tempura.

ANGELICA RECIPE

COCONUT CHOCOLATE CUPCAKES

6 cupcakes

Best served as a dessert

50 g milk chocolate

½ tsp baking powder

30g cocoa

1 tbsp Greek yoghurt


70 g butter

1 tsp angelica

100g brown sugar

1 beaten egg

50 g self-raising flour

6Cupcake trays

ICING

100 g milk chocolate

3 tbsp Greek yoghurt

2 tsp grated coconut

2 tbsp maple syrup

STEPS

1 Preheat oven to 180 C. Place cupcake trays

On middle shelf. Mark 4.

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

Anise

Native to Southwest Asia and the Mediterranean and said to have a similar taste tothat of the fennel plant. The herb can be found used to flavor Vietnamese soups and isoften used as a digestive in India. It is also often found in liquors. The plant is veryaromatic and sweet tasting. The plant is herbaceous and annual.

ANISE RECIPE

CHICKEN SPICE

Lovely served as a main meal

Origin – Korea

Ingredients

Sunflower oil

Sesame oil

1 pound of chicken breast

2 dashes of Soya sauce

Spring onions

8 baby potatoes

2 large carrots

Fresh coriander

2 tbsp chili paste

4 tbsp sake

sprinkle anise

STEPS

1 Slice the onion and garlic finely and marinade in sesame seed oil , anise and Soyasauce

2 fry gently

3 Add chicken and brown both sides, roughly 8 minutes

4 Lightly boil the potatoes

5 Add carrots and seasoning to the chicken

6 Add potatoes and water

Basil

The Greek word for King is Basileus and this shows the noble qualities of thiswonderful herb. Growing originally in India, the oil is used for perfumes; it is usedwidely in Italian cooking and also has medicinal uses. Usually growing about 1 meterhigh, the leaves are light green and smell delicious.

BASIL RECIPE

CREAM OF PUMPKIN

Ingredients

Sliced shallots

1 clove garlic

Diced pumpkin, 1 kg

2 cups chicken stock

1-cup milk

Double cream

Fresh ground nutmeg

Chopped coriander and basil

Steps

1 Fry the shallots and garlic and pumpkin

2 Add stock

3 Simmer for half an hour

4 Sieve and stir in milk and cream

5 Garnish with fresh coriander leaves and basil

6 Add salt and pepper to taste

Borage

Sometimes referred to as the starflower. The plant can be used in cooking either as afresh vegetable, and added to salads, tasting similar to a cucumber. Or as a driedherb, used a lot in Italian cooking to flavor pasta dishes such as ravioli.

BORAGE REC IPE

CRAB CUCUMBER SALAD

This refreshing and light dish is perfect for a tasty lunch

Serves 4

Ingredients

2 tsp salt

8 oz fresh crabmeat

4 cucumbers, finely sliced

2 tbsp soy sauce

1 tsp brown sugar

1 tsp borage

2 tsp sesame seed oil

2 tbsp sake vinegar

STEPS

1 Salt the cucumbers, borage rinse and drain and mix together with crabmeat

2 Drizzle with vinegar and sesame seed oil

3 Mix and add sugar and soy sauce

4 Serve immediately

Cardamom

Native to India and Nepal as well as the Bhutan region. Its taste is highly distinctive. Sometimes used to flavor tea and coffee in Middle Eastern countries it is widely usedin Italian cooking. It is used in both savory and sweet dishes.

CARDAMOM RECIPE

TARAMIND CHUTNEY

Most people either prefer this sweet or sour, this is a fantastic sauce to add flavor tomeats and breads

Origin – Pakistan

Ingredients

1 thumb freshly cut ginger

Sprinkle sea salt

Sugar to taste

1 crushed fresh chili

2-cup warm water

1 tsp ginger powder

1 tsp dried cumin powder

200 gm Tamarind

½ tsp ground cardamom

STEPS

1 Mix together the salt, sugar, ginger and cumin powder and cardamom

2 lightly fry the fresh ginger and chili

3 Marinade the Tamarind in water and then add together with the other ingredients

4 Mix well and simmer for 10 minutes

5 Serve cool

Cayenne Pepper

The city in French Guiana named Cayenne is where the name for this herb comesfrom. Red in color, though sometimes green before maturity, this pepper is hot andspicy chili. The herb is rich in vitamins and minerals, including vitamin A, E andpotassium. The herb is widely used in many dishes across the globe especially to addspice and flavor. It is used both fresh and dried.

CAYENNE RECIPE TOM YAM SOUP

ORIGIN – Thailand

Ingredients

1 liter water

Sunflower oil

cayenne

Sesame oil

Soya sauce

Curry paste

Limejuice

Coriander

Turmeric

Chili

Brown sugar

¼ kilo shelled shrimps

STEPS

1 Make a marinade with curry paste oil and water, and simmer for 20 minutes

2 Add shrimps and boil for further 5 minutes

3 Add turmeric, chili and boil for further 2 minutes

4 Add limejuice

5 Remove from heat and sprinkle with coriander leaves

Chives

Best used fresh and chopped finely and added to cheeses sauces and butters. Chivesare easy to grow at home and in the garden. It is best to add chives at the end ofcooking so as not to lose delicate flavors.

CHIVES RECIPE MISO SOUP

ORIGIN – Japan

Ingredients

Smoked or plain tofu

Spring onions

Water

Sesame seeds

chives

Miso

Mirin

Steps

1 Sprinkle tofu with sesame seeds and spring onion and chives

2 Cut tofu into 2 cm squares

3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well

4 Add tofu and cook for further five minutes

Coriander

Sometimes referred to as cilantro. Native to many countries from North Africa acrossEurope and Southwest Asia. All parts of the plant may be eaten and its culinary use isfound in Mediterranean, Asian, Latin American and Middle Eastern Cooking.

CORIANDER RECIPE TANDORI CHICKEN

Well-known Indian dish, served as a starter or main meal.ORIGIN – India

Ingredients

Serves 4

4 chicken legs or thighs

1 onion

3 cloves garlic, large

Fresh ginger

Sprinkle of cumin seeds

Coriander

Paprika

8 tbsp natural yoghurt

½ cup lemon juice

Chili

Red color

Steps

1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade thechicken for at least one hour in the fridge

2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night inthis paste

3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the ovenuntil chicken is thoroughly cooked through (depending on over 40 mins-1 hour)

4 Serve with side salad of cucumber, tomato and lettuce

Dill

Originally native to Southern Russia and Europe the plant is sometimes referred to asLao Coriander. Often used in salads and sauces, the plant is best used fresh as whendried it can lose a lot of its flavor. It is found used in many dishes around the worldboth as an herb and a spice. In Canada for instance it is commonly used with salmonto add flavor to the fish, in Hungary it is commonly used with cheese crepes, and inIran it is often used to add taste to rice dishes.

DILL RECIPE

COCONUT PLANTAIN HADDOCK

A delicious main dish, which is highly nutritious and very tasty

Serves 4

Ingredients

4 Haddock cutlets

2 spring onions, chopped

4 large ripe sliced plantains

2 red chopped challis

½ tsp sea salt

sprig dill

8 oz coconut cream

STEPS

1 Prepare 4 squares of aluminum foil to package the fish2 Season the fish with salt, and top with the onion, plantains and chili3 Pour over the coconut cream, and wrap the parcels4 Bake in the oven at 350 C for ½ hour, until fish is cooked through5 Add dill

Fennel

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

FENNEL SALAD

Ingredients

Chopped fennel

Spring onions

1 large carrot

Olive paste

French dressing

2 Lettuce hearts

Steps

Mix the onion and fennel together in a bowl.

Fill the lettuce leaves with this mix.

Grate the carrot over the top and dress with French dressing.

Place one dollop of black olive paste on each lettuce leaf.

Garlic

Used since ancient times Garlic is one of the most magical of all herbs. Even duringthe building of the pyramids, it is reported they stayed healthy due to the magicalproperties of garlic. It has even been claimed to have the power to ward offvampires, illness and disease. Certainly if ingested during a cold or flu, one canimmediately feel the healing effects of garlic. Growing underground as a root, it issaid to make roses smell sweeter and can even cure leaf curl if planted under a peachtree.

GARLIC RECIPE CARROT SOUP

Ingredients

1 celery stick

1 clove garlic

2 ½ cups chicken stock

8 carrots

2 spring onions

Orange peel, grated

Lemon juice

Double cream

Steps

1 Chop carrots garlic and celery into small 1 cm pieces

2 Fry onion and celery

3Add carrots along with stock, and bring to the boil

4 Once boiling add orange rind and lemon juice


6 Blend the soup before adding cream and stirring

Horseradish

A root that tastes intensely pungent and grows with dark green leaves whichsometimes span more than 50 cm. Grating horseradish is the most traditional form ofuse as it is quite hard. The tender leaves, which grow fine in summer, are deliciouswhen used in salads with other leaves and lettuces.

HORSERADISH RECIPE

One of the best recipes for horseradish is a good old Sunday roast! Simply use it as asauce with roast beef!

Jasmine

Grows in vines and shrubs and is part of the olive family and has over 200 varieties. To flavor food it is often used in a syrup form and is widely drunk as tea.

JASMINE RECIPE

Steep the Jasmine in boiling water for twenty minutes. Drink warm.

Lavender

Found across Europe Africa and Asia, Lavender is part of the mint family. The nectarfound in the flowers is used to make honey by bees. Often used for sweetening bakedgoods, it is also made into a form of sugar. In America for instance it is used to makemarshmallows.

STRAWBERRY COCONUT SUSHI CHEESECAKE

Origin Japan

Serves 4

Delicious light dessert, very sweet

Ingredients

100 ml coconut cream

fresh mint

5 large sliced strawberries

100ml double cream

40 g brown sugar

3 tsp mirin

100 g sushi rice

lavender

STEPS

1 Mix together coconut cream and mirin and chill

2 Prepare sushi rice and add brown sugar

3 Add the chilled mix to the sushi rice along with double cream and strawberries

4 Chill

5 Garnish with fresh mint leaves and sprinkle with lavender

Lemon Balm

The plant is also part of the mint family, native to the South of Europe. In cooking theherb goes very well with both fruit and fish dishes, and is also used to flavor icecream. A delicious aroma of lemon comes from the leaves.

COCONUT LYCHEE SORBET

Origin Japan

Serves 4

Delicious served as a light dessert after a meal

Ingredients

2o peeled fresh lychees

2 tbsp of brown sugar

1 glass water

1 freshly squeezed lime


chopped lemon balm

STEPS

1 Blend together the lychee, lime and coconut and lemon balm

2 Stir in brown sugar and water (save 1 tbsp water)

3 Refrigerate for 3 hours

4 Take out of the fridge and stir, adding a little more water

5 Freeze

Marigold

Usually reaching half a meter in height, marigold can be used as an alternative tosaffron. Also used in rice and salads, it is delicious. The herb is a member of thecalendula tribe. When used in cooking the flower is subtle yet strong.

NUT NOODLES

Origin – China

This dish is great to have as a simple noodle side dish, or as a way to make deliciousnoodles served alone or with a topping of your choice. Very simple dish to prepare

INGREDIENTS

4 tbsp fish sauce

1 thumb freshly cut ginger

½ tsp marigold

4 tbsp sesame seed oil

2 crushed garlic cloves

1tbsp tahini

2 tbsp peanut oil

4 spring onions, finely sliced

1 pound noodles (egg or rice)

1 large cucumber, cut into thin strips

4 tbsp ground fresh peanuts

1 tbsp cashew nuts, ground, unsalted

2 tbsp ground brown sugar

3 tbsp rice vinegar

STEPS

1 Prepare the noodles according to cooking instructions until readily cooked.

2 Mix together the nuts, sesame oil, fish sauce and marigold ginger, garlic and vinegarwith sugar. Blend well.

3 Add to the noodles

4 Garnish with spring onion and cucumber strips

Parsley

Native to the Mediterranean region, and used widely in American European andMiddle Eastern Cooking. Often parsley is used as a garnish and fresh sprigs of theherb are placed on dishes after cooking. The mild fresh flavor of parsley means it isgood with meats, both white and red, potatoes and rice dishes.

PARSLEY RECIPE

LENTIL POTATOE RECIPE

1 Soak the lentils in a bowl of water


3 Lightly boil the spinach and add some lemon.

4 Fry spring onions and add the potatoes and spinach, a glass of water and some chiliand curry power. Add water

5 Cook for ten minutes, add the lentils and then cook for a further 15 mins

6 Simmer to taste, garnish with parsley

Rosemary

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

WATERCRESS SOUP

Ingredients

2 spring onions

4 cups milk

1 tbsp butter

1 large potato

Double cream

Watercress, large bunch

Sprinkle rosemary

Steps

1 Gently fry the onion and watercress in butter

2 Add milk, rosemary and potatoes and simmer for half an hour

3 Liquidize. Add cream and serve

Saffron

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

and in the Indian biriyani. Wild saffron originated in Greece.

Tarragon

Found in the Asteraccac family though it is not a desert plant it is usually found in drysoils, native to the northern hemisphere. Very suitable with fish chicken and egg, it isthought to be one of the fine herbs of French cuisine. It is used in both savory andsweet dishes.

TARRAGON RECIPE

WHITE WINE COCONUT PRAWNS

A delicious light starter that is mouth-wateringly tasty

Serves 4

Ingredients

8 King Prawns

2 tbsp dry white wine

Sunflower oil

2 beaten eggs

1 tbsp plain flour

4 oz coconut milk

pinch tarragon

Pinch sea salt

Crushed black pepper

5 crushed garlic cloves

2 tbsp fresh coriander

4 freshly squeezed limes

STEPS

1 Marinade the prawns in the lime juice together with seasoning for 2 hours

2 Mix together the coconut, coriander and egg

3 Coat the prawns in plain flour

4 Dip the prawns in the egg and coconut

5 Fry the prawns in oil until thoroughly cooked through.

Thyme

In spring this lovely herb attracts many a butterfly. The flavor is warming and isdelicious added to wintry dishes such as soups, and squash and sauces. The flowersalso attract many honeybees. At any time the leaves can be used fresh.

THYME RECIPE

CREAM OF MUSHROOM

Ingredients

Spring onions, chopped

2 cloves garlic

30 large field mushrooms, chopped

2 tbsp flour


Lemon juice

1.2 tsp thyme

Double cream

Steps

1 Fry the spring onions and garlic in butter

2 Add the mushrooms and fry gently for 5 mins

3 Add flour

4 Fry for further 2 mins

5 Add stock with thyme and simmer for half an hour

6 Sieve, Add cream and serve

Sage

This is a magical herb used both fresh and dry. Delicious when used in stuffing’s withonion, it also adds a wonderful flavor to pork and cheeses. Also delicious combinedwith thyme and added to sauces and soups. Delicious with pasta and pate.

COOKING WITH DRIED HERBS

It is true that fresh herbs are generally preferred in cooking. However dried herbs canbe easier to get hold of sometimes, and easier to store, and may be used as a substitutefor fresh herbs. When cooking with dried herbs, the amounts you need are less. Usually substituting one tablespoon of fresh herbs with one teaspoon of dried herbs isa good measurement to go by.

Try to use herbs and spices that are whole, and that you grind yourself.

COOKING WITH FRESH HERBS

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

Something to remember is that the more finely the fresh herb leaves are chopped themore flavor is released.

THE HERBALIST CLEANER

Herbs also have wonderful properties to clean and kill bacteria around the home. Take a quick look at these easy simple herb cleaning tips!

1 To bring shine back to copper pans rub with salt and lemon

2 For rust stains, soak in lemon juice for at least one hour. Wipe away and repeat

3 Eucalyptus essential oil is anti biotic and anti-viral, as well as anti-bacterial somakes a great cleaner

4 Sandalwood essential oil is anti biotic and anti-viral, as well as anti-bacterial somakes a great cleaner

5 Lemon essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes agreat cleaner

6 Tea Tree essential oil is anti biotic and anti-viral, as well as anti-bacterial so makesa great cleaner

Lavender essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes agreat cleaner

HERBAL HEALING

Herbal healing is perhaps the most ancient healing source known to man, beforetouch. Plants existed on earth before animal life, and as such hold the oldest wisdomon earth. The knowledge of plants can be used not only to heal yet also to uplift,stimulate, and sedate. There are many wonderful uses of herbs and this book looksvery briefly at just some of them.

Initially we will look at the different ways one can use herbs, and then individualherbs and their properties will be listed.

Herbal Baths

As the skin is the on of the largest body parts, it also allows for easy and rapidabsorption. As such bathing in a warm herbal bath, greatly assists the easy absorption

of herbal properties into the body.

A herbal bath is easy to prepare, either by simply adding a herbal infusion to the bath,or preparing a muslin full of herbs and placing it under the running bath water.

Herbal Teas

This is perhaps the most widely used form of herbal healing, where an infusion, or teabag is filled with herbs and brewed in boiling water.

Usually the stems and flowers of the herbs are used to make the infusion.

Chamomile is a well-known herbal tea and has marvelous relaxing effects.

Sage tea has also been used for centuries, and it supports the immune system and fightsinfection.

Rosemary tea has been used as a herbal remedy to improve memory though one shouldnot exceed more than 3 cups a day.

Nettle is a very good herbal tea for detoxification.

One of the most popular teas along with chamomile is peppermint, which is known tostimulate and aid digestion.

HERBAL CREAMS

Herbal creams are a wonderful way of healing certain ailments on the skin. Foreczema for example, the common garden week chickweed, blended with chamomilehas a remarkably soothing effect on this itchy skin condition. Calendula cream is alsoa miracle cream for healing broken skin from scars, or burns.

AROMATHERAPY

Aromatherapy is another wonderful way of using herbs for healing.

During steam distillation, essential oils are extracted from the roots, flowers, andstems of curative healing herbs – they are a very rich chemical compound of the plantonce extracted.

Often these oils are then heated over a candle in an oil burner, aroma lamp – and thenthey diffuse creating a pleasant fragrance in the air.

You can also add a few drops of essential oil to bath water, face creams, shampoosand conditioners. It is usually best not to use them neat on the skin as they are veryconcentrated.

Another use of essential oils is with massage, simply add a few drops of the requiredessential oil to a carrier oil, such as almond oil, and enjoy a pleasant aromatherapymassage.

PREPARING REMEDIES

Preparing herbal remedies is generally very easy. The traditional quantities are easyto remember, as it is usually one ounce of dried herbs to one pint of water.

Some remedies vary though this is generally a good rule of thumb.

There are many good herbalists and herbs can be sourced widely and usually verycheaply. There effects can be miraculous if not somewhat magical.

HERBALISM

Phytotherapy (plant therapy) is the therapeutic use of plants to promote healing. It isthe oldest form of healing known to man, and probably pre-dates humanity.

Many of the herbal remedies we use today go back to before the Stone Age, herbs andplants were the prime healers at that time. Over 3000 years ago garlic and myrrh wasused by the Egyptians. The knowledge of these people and other indigenous tribes hasled too much of the development of modern medicine.

Herbalism aims to bring balance and health back to the body, restoring health andpromoting healing. The herbalist will take an overall look at healing, in a holisticmanner. Balance of lifestyle and diet will also be taken into account. Herbalism isstill the most popular form of medicine around the world. Shen Nung Pen Ts’ao (3000BC) contains the oldest known list of medical herbs. Native American Indians,Egyptians and Babylonians, all were herbalists. Galen and Dioscorides, around 100AD, compiled herbals that for 1500 years remained the definitive material medica. Inthe Middle Ages, monasteries in Europe preserved the traditions of herbalism. In the15 century, due to the printing press, the compiled herbals were mass-produced andmade accessible to those outside the monastery walls.

It was found that herbs gave certain signs and signatures to their usage and curative

properties, for instance heart troubles were cured with herbs with heart-shaped petals,such as pansies. Jaundice was found to be healed by dandelion and marigold, andother yellow-flowered herbs.

ESSENTIAL OILS

Essential oils take the extracted essences of herbs which form highly concentratedliquids. The high concentration of essential oils usually makes the oils stronger thanthe actual herbs themselves. With some essential oils, just 1 drop is equivalent to fiftycups of tea.

Scientific studies have shown essential oils to be effective in relation to loweringstress, alleviating pain, and promoting relaxation. Many are antibacterial andantiseptic as well.

The use of essential oils in aromatherapy overlaps with the physical healing effects ofthe herbs. Certain scents promote restfulness, or stimulation and these may be used bythe aroma therapist much in the same way that an essential oil therapist would use theoils.

HERBAL MEDICINES

Herbs can be used whole and either ingested internally, such as through infusions, orapplied externally.

INFUSIONS

In infusions, usually the herbs is added to hot water, and allowed to infuse for at leastfive minutes. This works because of the soluble nature of most active herbalconstituents.

When preparing infusions it is important to cover to avoid the constituents being lostwith the rising steam. Usually the flowers and leaves of the herb are used ininfusions. On average, one ounce of fresh herb is used per liter of hot water inpreparing the infusion.

CAPSULES

Some people find ingesting capsules easier than preparing and drinking infusions. It is

also easier to determine the exact dose one is consuming in a tablet as they have oftenbeen measured exactly for strength and quality.

TINCTURES

Given the alcohol soluble nature of most herbal components, tinctures are prepared byextracting the medical constituents of herbs by steeping the plant in ethyl alcohol. Afew drops of the tincture may then be added to water.

OINTMENTS

Ointments are prepared usually by either adding essential oils to the oil base of theointment, or by simmering the herbs in the oil.

POULTICE

In poultices, loose-woven muslin holds the herbs; often including stems leavesflowers and sometimes roots of the herb. Usually they are applied externally,sometimes added to running bath water.

SYMPTOMS AND WHAT HERBS HEAL THEM

- at a glance

ACHES – valerian, catnip, skullcap, angelica, peppermint, passionflower

ANEMIA – fenugreek, agrimony, centaury, comfrey

ASTHMA – comfrey, hyssop, milkweed, wild cherry, thyme, red sage, flaxseed

BED-WETTING – St John’s Wort, fennel, hops, buchu

BLEEDING – golden seal, comfrey, yellow dock, blackberry leaves

BLOOD POISONING – Echinacea, myrrh, goldenseal, pepper

BOILS – chickweed, coral, hops, wintergreen, birch, Echinacea

BRONCHITIS – myrrh, sanicle, yerba santa, ginger, bloodroot, red sage

BURNS – burdock, comfrey, elder, aloes, chickweed

CHOLERA – cayenne, elder, peppermint, ginger, geranium, red clover

CONSTIPATION – fennel, chickweed, elder, rhubarb root, aloes, licorice

CRAMPS – cayenne, thyme, balm, pennyroyal, coral, peppermint

DANDRUFF – nettle, sage

DIABETES – golden seal, wintergreen, yarrow, red root, beech

EARACHE – Lemon juice, hops, burnet, origanum

ECZEMA – beech, dandelion, nettle, willow, origanum

EPILEPSY – elder, skullcap, vervain, mistletoe, valerian

FEVER – sage, vervain, thyme, catnip, dandelion, coral, fenugreek, magnolia,cayenne, peppermint, angelica, willow

G-K

GANGRENE – golden seal, myrrh, comfrey, chamomile

GOUT – birch, rue, ginger, burdock, pennyroyal, mugwort

HALTOSIS – myrrh, Echinacea, rosemary, golden seal

HEADACHE – catnip, peppermint, rosemary, thyme, majoram, red root, chamomile

HYPER TENSION (high blood pressure) – hyssop, valerian, myrrh, skullcap

HYSTERIA – saffron, tansy, catnip, peppermint, pennyroyal, mistletoe

INFLAMMATION – hops, cayenne, witch hazel, hyssop, fenugreek

INSANITY – peppermint, skullcap, catnip, rosemary

JAUNDICE – balmony, dandelion, mandrake, fennel, plantain, hyssop, majoram

L-Z

LEPROSY – yellow dock, henna, burdock, pennyroyal

MEASLES – saffron, cleavers, valerian, yarrow, red sage

NERVOUSNESS – chamomile, nettle, catnip, vervain, thyme, valerian, pennyroyal,hops

NEURALGIA – celery, wild yam, peppermint, nettle, hops

PAIN – mint, catnip, dill, skullcap, chamomile, nettle

PHLEGM – nettle, borage, vervain, pennyroyal

PLEURISY – lobelia, elder, pleurisy root, cayenne, yarrow, flaxseed

RINGWORM – borage, plantain, golden seal, sarsaparilla

S-Z

SCALDS – elder, chickweed, onions (bruised)

SCARLET FEVER – cleavers, saffron, valerian, cayenne, goldenseal

SCURVY – cleavers, majoram, dandelion, chickweed

SNAKE BITES – skullcap, fennel, Echinacea, hyssop, cedron

SORE THROAT – red sage, rock rose, Echinacea, wintergreen, fenugreek, hops,cayenne

SWELLING – chamomile, comfrey, dill, parsley, hops

TONSILITIS – Echinacea, sage, tansy, mullein, golden seal

TUBERCULOSIS – myrrh, burdock root, rosemary, red root, comfrey, celandine

VARICOSE VEINS – witch hazel, burnet, wild alum root

HEALING HERBS AT A GLANCE

Agrimony – aids digestion

Angelica – warming and stimulating. Aids circulation, lungs, and digestion

Aniseed – calms flatulence

Black Haw – aids menstrual cramps

Burdock – improves skin infections

Caraway – aids digestion

Cardamom- reduces flatulence

Cat Mint – reduces fever, soothes headaches

Cayenne – aids vitality

Celery – helps kidney function

Chamomile – calms nerves

Cloves – calm digestion, soothes toothache

Coriander – aids digestion

Damiana – soothes and calms nerves

Dandelion – aids liver function

Echinacea – boost immune system, anti bacterial/viral

Elder – reduces fevers

Eyebright – soothes eyes

Fennel – aids appetite and digestion

Garlic – immune system, lowers cholesterol

Ginger – aids motion sickness and immune system

Ginseng – Helps with stress

Goldenseal – reduces catarrh, boosts immune system

Hawthorn – strengthens heart

Hops – induce relaxation

Horsetail – helps heal wounds

Lavender – promotes sleep and relaxation

Lemon –balm – calms nerves and indigestion

Marigold – heals stomach ulcers, fungus infections

Motherwort – normalizes heart, helps menstrual cramp

Myrrh – strengthens immune system, heals wounds

Passionflower – promotes relaxation

Peppermint – aids digestion

Red Sage – heals throat infections

Rosemary – uplifts depression and anxiety

Skullcaps – aids with epilepsy

Thyme – fights infection, settles digestion

Valerian – promotes sleep and relaxation

Witch-hazel – reduces inflammation

A CLOSER LOOK AT HEALING HERBS

A-F

ALOE – vulnerary, emollient, cathartic, aromatic. The parts used of this herbs are theleaves. This is perhaps one of the most healing of all the herbs. The juice from theleaves can be applied directly to the skin for treatment of burns and scars, andespecially sunburn. The juice can also be drunk and is especially good for cleaningout the colon. It also cleans the stomach, kidneys, liver, spleen and bladder.

BALMONY – Detergent, stimulant and tonic. The parts used of this herb are theleaves. This herb assists the liver and general digestion. It is stimulating andtherefore also acts to counteract tiredness. It increases the appetite. When applied tosores and skin conditions such as eczema, it is both soothing and healing. The bestdose is about one ounce per pint of water, and drunk slowly.

BAYBERRY – Stimulant, tonic and astringent. The parts of this herb used are theleaves, bark and flowers. This is one of the best herbs to used for a cough, cold orsore-throat. A gargle of bayberry tea will have rapid healing effects on the throat. For colds it is best taken mixed with peppermint. For tea mix around one teaspoonper pint, and allow it to steep for half an hour in boiling water. Bayberry has alsobeen found to be healing for jaundice. It improves the circulation of the whole bodyand is a wonderful tonic for the female organs, including on the womb duringpregnancy.

BURNET – Carminative, stomachic, aromatic.

The part of this herb used is the root. This is one of the most cleansing herbs for thechest and lungs, and stomach. It also eases earache and toothache. The remedy is best

drunk cold, after steeping a teaspoon in boiling water and allowing the water to cool.

CALAMUS – Vulnerary, tonic, carminative. The part of this herb used is the root.This is one of the best remedies for the stomach, and so is often used with other herbsto protect the stomach. Also one of the best herbs for fevers. This herb can also beused to stop smoking as it causes nausea when tobacco is used.

CELANDINE – Purgative, anti-spasmodic and diuretic. The parts of this herb usedare the root and seed. This herb is excellent for skin conditions such as eczema, wartsand ringworm. It has also been found to be beneficial for asthma.

COLOMBO – Febrifuge and antiemetic. The part of this herb used is the root. Thisis one of the best all round tonics. It is also usefully employed during pregnancy toward off nausea. Excellent for any affliction of the colon. In hot climates this herbhelps keep the entire system cool.

DANDELION – Diuretic, hepatic, tonic and stomachic. The parts of this herb used arethe leaves and roots. This is one of the oldest known remedies for anemia. The herbhas lots of important salts used by the body. This is an excellent herb for the internalorgans, assisting the liver, kidneys, bladder bowels and female internal organs. Alsoexcellent at healing skin conditions and fevers.

ECHINACEA – Antiseptic, depurative and tonic. The part of this herb used is theroot. This is an excellent herb to boost the immune system and is one of the best bloodcleansers. Because of this it is often used in cases of blood poisoning, or venomousinsect bites and for cleaning wounds. It is sometimes used in conjunction with myrrh.

FLAXSEED – Pectoral and emollient. The part of this plant used is the ripe seed. Often used in a poultice this herb is excellent for tumors and inflammations. Alsogood for coughs and asthma. Can be applied externally to burns and scalds. To takeinternally add one teaspoon to boiling water and allow to cool before drinking.

G-M

GINGER – Stimulant, condiment, aromatic, diaphoretic. The part of this herb used isthe root. Very good for colds, coughs, gout and cholera. When taken hot it promotessweating.

GINSENG – Stimulant, tonic, demulcent. The part of this herb used is the root. Although this herb is used to combat most illnesses and for general health and healing,it is known especially for its curative properties for coughs and colds. It is alsothought to be an aphrodisiac. Very stimulating it is best not used if you have highblood pressure.

HAWTHORN – Tonic and sedative. The parts of this herb used are the dried berriesand the flowers. Make infusions of this by steeping a tablespoon of the flowers in hotwater. This is an excellent herb for the heart, greatly strengthening the heart and thusassisting with both high and low blood pressure.

JUNIPER – Carminative, antiseptic and stomachic. The part of this herb used are theberries. Very healing for kidney and bladder trouble and any digestive diseases. Theberries are very good to ward off illness and disease, and should be used to prevent

illness if exposed.

MANDRAKE – Antibilious, cathartic, resolvent and deobstruent. The part of thisherb used is the root. This is the undisputed best herb for any liver troubles. It is avery powerful herb and must be used carefully. The best dosage is in very smallamounts to prevent vomiting. It is an excellent tonic for body tissues.

MUSTARD – Digestive, stimulant, laxative. The part of this herb used is the seed. Very good for respiratory tract troubles. If added to a footbath, mustard aids indrawing the blood down to the feet, thus easing congestion.

MYRRH – Antiseptic, expectorant, tonic. The part of this herb used is the resin andpowdered gum. This powerfully antiseptic herb was widely referenced in the bible asa magical source of healing. It is most powerful when used with lung diseases. Itgreatly diminishes mucus discharge so is excellent for coughs. It also helps clearpiles and halitosis.

N-S

NUTMEG – Sialalogue, aromatic, carminative and expectorant. The part of this herbused are the seeds. This herb is mildly hallucinogenic, and is generally used incooking. Very good for digestion.

PENNYROYAL – sudoforific, sedative and diaphoretic. The entire plant and plantoil are used. May be taken as a tea. Excellent for jaundice, gout and chestinfections. Relieves bruising and toothache.

RHUBARB –Astringent, purgative and tonic. The part of this herb used is the root.Never eat the leaves as these are poisonous. This is an excellent cleanser and tonic. Good for constipation. Also stimulates the gall bladder. Relieves headaches.

SANICLE – Depurative, discutient, expectorant and alterative. The parts of this herbused are the root and leaves. This plant is known as a healer of all wounds and is avery powerful medicine. Very healing and cleansing. Heals external wounds andinternal tumours. Cleanses syphilis and gonorrhea.

SASSAFRAS – Diuretic, stimulant and aromatic. The part of the herb used is the backof the root. This herb cleanses and purifies the blood. Very good tonic for thestomach. Excellent remedy for inflamed eyes. Best not consumed for longer than aweek at a time.

T-Z

TANSY – Emmenagogue, diaphoretic, aromatic. The entire plant is used. Forhundreds of years this herb was used as an embalming agent. Very good for feversand an all-system tonic. Useful with jaundice and hysteria. Helps balance heart

palpitations.

VALERIAN – Nervine, aromatic, anodyne. The part of the plant used is the root. This is one of the best nerve tonics and people find it to be very soothing. Healsstomach ulcers. Best taken in the form of a tincture, a couple of drops in a glass ofwater every day.

VIOLET – Emetic, antiseptic, alterative. The entire plant is used. This herb is apowerful blood purifier. Used as a healer for cancer and internal ulcers. Very goodfor gout coughs and colds. Eases headaches and congestion.

WITCH HAZEL – Tonic, sedative, astringent. The bark and leaves of this herbare used. This is an ancient remedy and used for both internal and external bleeding. Restores healthy circulation.

YARROW – alterative vulnerary and diaphoretic. The entire plant of this herb isused. One of the best for healing colds. Relieves fevers. Cures wounds and ulcers. Very good for female internal organs and any womb troubles.

HERBS AND ASTROLOGY

There came a time in herbalism, where it was believed that to find the true nature of aherb one had to look to the stars. Herbs were classified under planetary associations. The following lists are not extensive yet include examples of this classification.

Jupiter

Agrimony, asparagus, barley, cicely, dandelion, hyssop, marjoram, rhubarb, rose,sage.

Mars

Often found to be red in color with pointy leaves. Including basil, cumin, eggplant,frankincense, horseradish, marjoram, and tarragon.

Venus

Apple tree, birch tree, bramble, catmint, cinnamon, daisy, geranium, vervain, yarrow.

Saturn

Angelica, cornflower, nightshade, pepper, saffron, starflower, olive, and pine.

Sun

Amber, centaury, radish, rosemary and water-lily.

HERBAL SYMBOLISM

Herbs have also been used throughout time as symbols and signatures.

Acacia – elegance and hope

Acorn – immortality

Aloe – sadness

Aster – love

Basil – love

Bluebell – constancy

Buttercup – happiness

Calendula – cheerfulness

Corn – wealth

Coriander – sexual desire, lustfulness

Daisy – simplicity and innocence

Dandelion – fidelity

Elm – nobility and refinement

Fir – passing of the ages

Flax – destiny

Foxglove – deceit

Garlic – strength and power

Grass – submissiveness

Heather – luck

Holly – defense and foresight

Hyssop – cleanliness

Jasmine – grace

Lemon balm – love

Marigold – affection warmth

Myrrh – Joy

Orchid – refinement

Parsley – celebration

Rocket – competition

Saffron – warning of indulgence

Sage – wise

Thyme – bravery and action

Yarrow – healing

HERBAL TERMINOLOGY

The following list compiles some commonly used words in herbalism and theirdefinitions.

Adaptogen – a tonic for the system

Anaesthetic – numbing quality

Anodyne – pain reliever

Antibacterial – kills bacteria

Anti-viral – kills viruses

Aphrodisiac – heightens sexual stimulation

Bitter – augments appetite

Cholalogue – stimulates digestion and bile flow

Demulcent – reduces inflammation

Diuretic – promotes urine release

Emollient – softening of skin

Haemostatic – stops blood flow

Hypotensive – lowers blood pressure

Mydriatic – dilates eye pupils

Narcotic – causes deep sleep

Nervine – soothes nerves

Resolvent – lowers inflammation

Sudorific – causes sweating

Tonic – promotes well-being

HISTORY OF HERBAL MEDICINE

A man known as Hippocrates, said to be the father of modern medicine is the firstdocumented recording we have of herbal healing being practiced as an art. He sworeto promote healing, and did very much believe in nature, and leaving things to course,with the practical assistance of herbs.

The Old Testament refers to a number of herbs, and one of the most practical Chinesebooks on herbal medicine dates back to pre 2500 BC.

Today, most of our herbal knowledge derives from the Golden Age of the ElizabethanEra, when herbalism was nurtured, and grew and flourished. In 1551 Newe Herballwas published by William Turner. This fascinating book depicted detailed drawingsof herbs and indicated a rise in the appreciation of herbalism.

THE HERBALS

Between 1470 and 1670, over these two hundred years, books were printed detailingknowledge and classification of herbs.

Following the invention of printing in the fifteenth century, a flurry of production ofbooks followed, naturally. Many of the printing dates of these books suggest thefifteenth century, yet in fact were written far earlier. It is simply that they were printedduring the fifteenth century.

In 1484 Peter Schoffer printed the Latin Herbarius at Mainz. This work was acompilation of a number of medieval writers. Most of those quoted were quotedbefore 1300 AD. This work was likely to have been written at a much earlier date.

The Herman Herbarius was printed a year later, in 1485, and unlike many peoplebelieve, is not simply a translation of the former. The chapters of this Herbarius -which is a work entirely in it’s own right, - are listed in alphabetical order. Eachchapter details a herb. This book was published into many different languages.

In 1491 Jacob Meydenbach published the Hortus Sanitatis, regarded as one of the mostfundamental books on botany. This book includes much of the German Herbarius, yetis also far more extensive. The book is heavily illustrated and highly informative aswell as imaginative.

In the Aristotelian school of natural history, there is much information to be found onplant classification. Through a study of this classification we discover that much of theclassification has resulted from the healing properties of the plant. It was discoveredthat at times plants resembled in appearance the body part they were capable ofhealing. Herbs such as lungwort are good for the lungs. It is clear to see that suchplants were classified according to their healing powers. This thus suggests thatknowledge of plants’ healing powers pre dated the records of plant classifcation firstdocument.

Herb Recipes

CARROT SOUP

Ingredients1 celery stick

2 ½ cups chicken stock

8 carrots

2 spring onions

Orange peel, grated

Lemon juice

Double cream

Steps1 Chop carrots and celery into small 1 cm pieces

2 Fry onion and celery

3Add carrots along with stock, and bring to the boil

4 Once boiling add orange rind and lemon juice


6 Blend the soup before adding cream and stirring

CREAM OF ONION

IngredientsChopped coriander

Double cream

Milk

2 tbsp flour


Shallots

1 tbsp butter

Steps1 Fry shallots in butter until caramelized slightly

2 Adding stock, bring to the boil

3 Simmer for one hour

4 Liquidize

5 Add coriander and milk and cream, salt and pepper to taste

CREAM OF MUSHROOMIngredients

Spring onions, chopped

2 cloves garlic

30 large field mushrooms, chopped

2 tbsp flour


Lemon juice

Double cream

Steps

1 Fry the spring onions and garlic in butter

2 Add the mushrooms and fry gently for 5 mins

3 Add flour

4 Fry for further 2 mins

5 Add stock and simmer for half an hour

6 Sieve, Add cream and serve

CREAM OF PUMPKIN IngredientsSliced shallots

1 clove garlic

Diced pumpkin, 1 kg


1-cup milk

Double cream

Fresh ground nutmeg

Chopped coriander

Steps1 Fry the shallots and garlic and pumpkin

2 Add stock


4 Sieve and stir in milk and cream

5 Garnish with fresh coriander leaves

6 Add salt and pepper to taste

BEETROOT SOUP

Ingredients1 kg grated beetroot

1 carrot

2 shallots


Lemon juice

Steps1 Fry shallots, and carrots

2 Add beetroot and stock


4 Liquidize

5 Add lemon juice, salt and pepper to taste

This soup can be served chilled, and you may add single or double cream

LENTIL POTATOE RECIPE1 Soak the lentils in a bowl of water


3 Lightly boil the spinach and add some lemon.

4 Fry spring onions and add the potatoes and spinach, a glass of water and some chiliand curry power. Add water

5 Cook for ten minutes, add the lentils and then cook for a further 15 mins

6 Simmer to taste

TOM YAM SOUPORIGIN – Thailand

Ingredients

1 liter water

Sunflower oil

Sesame oil

Soya sauce

Curry paste

Limejuice

Coriander

Turmeric

Chili

Brown sugar

¼ kilo shelled shrimps

STEPS

1 Make a marinade with curry paste oil and water, and simmer for 20 minutes

2 Add shrimps and boil for further 5 minutes

3 Add turmeric, chili and boil for further 2 minutes

4 Add limejuice

5 Remove from heat and sprinkle with coriander leaves

AVOCADO SOUP

Ingredients3 spring onions

1 tbsp butter


4 large avocadoes

Lemon juice

Double cream

Steps1 Fry the spring onions in the butter

2 Add stock and avocadoes

3 Simmer for five minutes

4 Add lemon juice and double cream

5 Liquidize

Delicious hot or cold

LEEK AND POTATO SOUP

Ingredients2 large leeks

1 large onion, chopped


Fresh ground nutmeg

3 large potatoes, peeled and sliced

1 large carrot

Steps1 Fry the carrot and onion until onion is caramelized

2 Add stock and simmer for five minutes

3 Add leeks and potato, nutmeg and gently simmer for half an hour

Delicious hot or cold. If served chilled, best to liquidize

MISO SOUPORIGIN – Japan

Ingredients

Smoked or plain tofu

Spring onions

Water

Sesame seeds

Miso

Mirin

Steps

1 Sprinkle tofu with sesame seeds and spring onion

2 Cut tofu into 2 cm squares

3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well

4 Add tofu and cook for further five minutes

WATERCRESS SOUP

Ingredients2 spring onions

4 cups milk

1 tbsp butter

1 large potato

Double cream

Watercress, large bunch

Steps1 Gently fry the onion and watercress in butter

2 Add milk and potatoes and simmer for half an hour

3 Liquidize. Add cream and serve

Mint Tomato Salad

Ingredients

Cherry tomatoes

Fresh mint

Brown sugar

Lemon

Rocket salad

Cream

Steps

1 Chop the mint, leaving some sprigs to garnish

2 Halve the cherry tomatoes

3 Make a bed of rocket salad to one side

4 Cover the salad bed tomatoes with the chopped mint

5 Mix the lemon and cream, and sugar, and lightly dress the tomatoes, garnishing withmint sprigs.

FENNEL SALADIngredients

Chopped fennel

Spring onions

1 large carrot

Olive paste

French dressing

2 Lettuce hearts

Steps

Mix the onion and fennel together in a bowl.

Fill the lettuce leaves with this mix.

Grate the carrot over the top and dress with French dressing.

Place one dollop of black olive paste on each lettuce leaf.

AVOCADO CRAB SALAD

1 Cook the crab. Fresh crab is best. Small crabs need about ten minutes boilingthough large crabs need around 20 minutes. Once the crab is cooked, squeeze plentyof lemon juice onto the crabmeat.

2 Make a bed of spinach and rocket leaves.

3 Cut the avocado into strips and layer on the top of the salad bed.

4 Place dollops of crabmeat infused with lemon juice on each avocado strip

5 Sprinkle with olive oil and balsamic vinegar.

BABY BOK CHOIIngredients

Cashew nuts

Baby bok choi leaves

Soy sauce

Rice vinegar

Sesame oil

Romaine lettuce

Steps

1 Crush the cashew nuts into a paste

2 Make a dressing from the rice vinegar, soy sauce and sesame oil

3 Shred the romaine lettuce and baby bok choi leaves

4 Mix the crushed cashew paste into the dressing

5 Dress the salad and serve immediately.

FRIED OKRAORIGIN – India

Ingredients

(Choose amount to taste)

Okra

Turmeric

Chili

Garlic

Spring onion

Garam masala

Ghee

Steps

1 Chop okra into 2 cm pieces

2 Gently fry onion and garlic in ghee

3 Add okra, turmeric, chili and garam masala and cook, to taste

TANDORI CHICKENORIGIN – India

Ingredients

4 chicken legs or thighs

1 onion

3 cloves garlic, large

Fresh ginger

Cumin seeds

Coriander

Paprika

Natural yoghurt

½ cup lemon juice

Chili

Red color

Steps

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

chicken for at least one hour in the fridge

2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night inthis paste

3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the ovenuntil chicken is thoroughly cooked through (depending on over 40 mins-1 hour)

4 Serve with side salad of cucumber, tomato lettuce

The book of herbs rosemary baker

Health & Medicine

Transcript of The book of herbs rosemary baker