The caraway plant, also known as Persian cumin, is a biennial plant that is found in the Apiaceae family. This plant is native to Europe and western Asia. The plant is very similar in appearance to a carrot plant, with finely divided, feathery leaves that have thread-like divisions that grow on twenty to thirty centimeter stems. The main flower stem is forty to sixty centimeters tall and has small white or pink flowers that are in the shape of umbels. The caraway fruits, which are erroneously called seeds, are crescent-shaped and about two millimeters in length and have five pale ridges. The caraway plant prefers warm, sunny locations and a well-drained soil as well.
The fruits of the caraway plant are usually used whole. They have a pungent, anise-like flavor and an aroma that is derived from the essential oils carvone and limonene. These oils are used as a spice in breads, especially rye bread, which is denser due to the yeast killing properties of the essential oil, limonene. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Northern European cuisine, like sauerkraut. This herb is also used to add flavor to cheeses. A substance made from the seeds is used as a remedy for colic, loss of appetite, digestive disorders, and to dispel worms.
Caraway herbs have been used as a flavoring in foods such as rye bread for thousands of years. It has also been used medicinally by the Romans, Germans, and the English. Generally, it was used to treat flatulence and indigestion. It was also used to relieve colic in babies.
Caraway is very similar to anise. Both of them are recommended for the same purposes. This herb is a powerful antiseptic. It is especially effective in relieving toothaches. When it is applied locally to the skin, it also acts as an anesthetic. This herb can be mixed with other herbs such as mandrake and culver's root in order to help modify its purgative action. Caraway is also useful in treating stomach problems. Additionally, it helps prevent fermentation in the stomach. It can help to settle stomach after people have taken medication that causes nausea. Caraway also helps to relieve intestinal cramps and colic in babies.
This herb is known to encourage menstruation and the flow of milk in nursing mothers. Caraway also helps to ease uterine cramps.
The root and seed of the caraway plant are used to provide anesthetic, antispasmodic, carminative, diuretic, emmenagogue, expectorant, galactagogue, mild purgative, stimulant, and stomachic properties. The primary nutrients found in this herb are calcium, cobalt, copper, iodine, iron, lead, magnesium, potassium, silicon, vitamin B-complex, and zinc. It is important to consult your local health care professional before taking this, or any supplement in order to obtain the best results. Priamrily, caraway is extremely beneficial in treating loss of appetite, colic, uterine and intestinal cramps, gastric disorders, indigestion, and spasms.
Additionally, this herb is very helpful in dealing with colds, absent lactation, absent menstruation, upset stomach, and toothaches. For more information on the many beneficial effects provided by caraway, feel free to consult a representative from your local health food store with questions.
Oriental or Asian ginseng has been classified as Panax pseudoginseng Wallich and Panax schinseng Nees. It is native to Korea. Reaching a height of 0.8 to 1 meter, the plant resembles American ginseng.
Korean ginseng is also known as Asian ginseng, Asiatic ginger and Chinese Ginseng. Korean ginseng is a deciduous perennial shrub whose fleshy root requires 4-6 years of cultivation to reach maturity.
Ginseng is known in many Asian countries as the king of all herbs. It is a knobby root light tan in color. Often the center part of the root resembles the human body, as string like shoots stem off from the root and can be seen as arms and legs.
Due to Korean ginseng's unique appearance, ancient herb doctors interpreted this perception to mean that ginseng was a cure-all for the entirety of human illness. Later many cultures started using ginseng to treat almost anything. Ginseng is used by the Chinese to cure nearly everything, and also as a symbol of longevity, strength and wisdom.
Korean Ginseng
is part of the Araliaceae family and is also known as Panax, Asian, or Chinese ginseng. It is the original ginseng, and is the one revered most by the Chinese. It is very rare in the wild, and most sold today is cultivated commercially. Peeled roots are steamed before drying, and produce Red Ginseng. White Ginseng is produced by sun-drying the roots. Most Korean Ginseng is sold as Red Ginseng.
Other Names: Asian Ginseng, Chinese Ginseng, Ginseng, Guigai, Japanese Ginseng, Korean Ginseng, Ninjin, Oriental Ginseng, Panax schinseng, Red Ginseng, Seng
Panax ginseng is native to the northern parts of China, Korea, and Siberia. While closely related to American ginseng, Panax ginseng contains different chemical substances. It looks similar to American ginseng, with mature plants having three to seven short stems each containing five leaves. One tall central stem bears a cluster of tiny yellow flowers followed by small red berries. Panax ginseng plants generally are larger than American ginseng plants, their roots may be bigger in diameter, and the roots have a sweetish smell. Typically, fresh roots of Panax ginseng are a slightly darker tan color, as opposed to a yellow or cream color for the roots of American ginseng.
Asian ginseng is perhaps the most widely recognized of the plants used in traditional medicine and plays a major role in the herbal health market. It has been used for more than two thousand years. At least six species and varieties of Panax have been used in traditional medicine. It is a popular ingredient in herbal teas and cosmetics. It is promoted for its antistress effects.
Ginseng's dried root is medicinal. It contains triterpenoid saponins called ginsenosides that appear to be the active ingredients responsible for the plant's immunomodulatory effects. Ginsenosides seem to increase natural-killer cell activity, stimulate interferon production, accelerate nuclear RNA synthesis, and incr
ease motor activity.
The ginsenosides have been found to protect against stress ulcers, to decrease blood glucose level, to increase high-density lipoprotein level, and to affect central nervous system activity by acting as a de pressant, anticonvulsant, analgesic, and antipsychotic.
Ginseng is available as powdered root, tablets, capsules, and tea. Common trade names include Centrum Ginseng, Chikusetsu Ginseng, Gin-Action, Ginsai, Ginsana, Ginseng Manchurian, Ginseng Power Max 004X G-Sana, Ginseng Up, Gin Zip, Herbal Sure Chinese Red Ginseng, Herbal Sure Korean Ginseng, Korean White Ginseng, Lynae Ginse-Cool, Power Herb Korean Ginseng, Premium Blend Korean Ginseng Extract, Sanchi Ginseng, The Ginseng Solution, Time Release Korean Ginseng Power, and Zhuzishen.
Reported uses
Asian ginseng is used to manage fatigue and lack of concentration, and to treat atherosclerosis, bleeding disorders, colitis, diabetes, depression, and cancer. It's also used to help recover health and strength after sickness or weakness.
Let us see if Ganoderma which has been discribed as the "miracle herb" can help you with your health regime.
Ganoderma is a type of mushroom that has been know to the far east for thousands of years for its meraculous medicinal properties. These mushrooms are regarded as "Spirit Medicine" by the Chinese as they are among the most powerful herbs in Asia. Chinese medicine has used Ganoderma for over 4000 years and was highly prized as an elixir of immortality.
Research has been done by both Chinese and Western scholars in recent years and with analysis and clinical experiments done by colleges, hospitals and pharmaceutical manufacturers its potency is finally coming to light. In ancient times, this mushroom was reserved for the Kings, as it was relatively rare and hard to find. Now, thanks to the advent of technology this mushroom can be farmed, making it more affordable and accessible to the average person.
Ganoderma, which is also known as Reishi. Reishi is used to treat many different ailments ranging from stress-related conditions to fatigue and sleep disorders. While it is great for people who suffer from any form of stress anxieties, the mushroom itself is fantastic. As an overall health toni
c
, Reishi is often used as a preventative measure as a way to avoid any health problems that may arise in the future. The mushroom is well-known for its ability to strengthen the body's immune system, it is said that it can help aid off infections and viruses that may well run riot in a weakened immune system. Science is currently researching Reishi and its healing properties as we speak, hopefully, so that one day, they can fully understand the healing powers of this magical mushroom. It is often prescribed to people who are suffering from cancer and are currently undergoing chemotherapy. Some of the side-effects of chemotherapy are hair loss, appetite loss, fatigue and lethargy. Ganoderma has been shown to lessen these side-effects. Reishi is thought to be one of the well-respected mushrooms used today in modern medicine.
There are a plethora of other disorders which are known to respond to treatment with this seemingly magical mushroom, these can include lung and liver disorders, HIV/AIDS, allergies and even heart problems. Even conditions such as age spots and acne may benefit from the use of this magical mushroom. This mushroom is also thought to help reverse some of the signs of ageing, including skin and may have been damaged due to excessive exposure in the sun.
This mushroom is mostly composed of carbohydrates that are quite complex in their structure, these are known as triterpeniods, water soluble polysaccharides , amino acids and proteins. Scientists have discovered that because of this they tend to have postive effects such as lowering blood pressure, immune modulating and even anti tumor properties.
Triterpenes are another substance found in ganoderma, these are also known as ganoderic acids. Studies have shown that these ganoderic acides act much like an anti histamine and there for are great for allergies. Triterpenes are quite bitter to the taste and the level of triterpenes can often be known simply by measuring how bitter how bitter the finished product is. The more bitter it is the more triterpenes the product contains.
As we have already mentioned, a regular course of this medicinal mushroom will help improve your bodys immune system in addition to aiding the bodys blood circulation which in turn means better overall health for you.
As with any new treatment or even exercise regimen, we highly recommend that you discuss this with your doctor or GP before deciding to take the course of treatment.
Once you have discussed the option of using it with your doctor, you can then try and source some either at your local health shop or at some of the various web sites found on the Internet.
Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western north America, and south to northern Mexico. The North American populations may however be naturalised from early human introduction.
Tarragon grows to 120-150 cm tall, with slender branched stems. The leaves are lanceolate, 2-8 cm long and 2-10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulate 2-4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. (French tarragon, however, seldom produces flowers.)
The name Tarragon is a corruption of the French esdragon, derived from the Latin Dracunculus (a little dragon), which also serves as its specific name. Tarragon is a Eurasian herb in the Aster family, and its name can be pronounced either tehr uh gawn or tehr uh guhn.
Tarragon is native to Europe, Southern Russia and Western Asia. It's a perennial plant, with the best varieties coming from Europe. While both French and Russian tarragon is used in cooking, the French variation is preferred by most, since it exhibits superior flavour over its herbal counterpart. Strange as it may seem, both varieties of the herb originated in Russia, but French tarragon is much more popular, due to its slight liquorice flavouring, which is highly sought after in the culinary world.
Tarragon is the dried leaves of the herb Artemisia dracunculus and is a member of the Composite family, the same family to which daisies belong. It is widely used as
a herb in cooking but also has a medicinal history of use. It's a perennial herb that has green leaves and flower heads and even though it's not a beautiful plant specimen, it's still a viable herb to grow in the home garden.
It's best grown in light, preferably sandy, free draining soil. Do not overwater as tarragon is susceptible to root rot in soggy soil. In the garden, it is a good companion to all plants. French tarragon is a hardy perennial and since it rarely sets seed it's best grown from tip cuttings of new growth, root cuttings or divisions taken in the spring or autumn. It's also best if harvested before it flowers.
Tarragon is more common in Continental than in English cookery, and has long been cultivated in France for culinary purposes.
It's grown for its aromatic leaves which are used in a variety of recipes, most notably in flavouring vinegar and is exceptional in egg dishes, poached fish, mushrooms and other vegetables. Tarragon is good with chicken and in salad dressings. It's also used to enhance the flavour of soups and can be chopped and sprinkled over omelets.
It has a flavour that resembles licorice. It's preserved in white vinegar and although tarragon is best when it's fresh, it can be dried or frozen for future use. Since most of its essential oil is lost in the drying process, you'll find that dry tarragon is a poor substitute for the fresh herb.
Tarragon is also a great substitute for salt and is part of the classic Fines herbs mixture along with chervil, parsley and thyme.
Its available fresh in the summer and early fall in the produce section of most supermarkets.
Tarragon is rich in Vitamin A, thiamine, riboflavin, niacin, calcium, and potassium, and has a mild anise flavour in its leaves.
Tarragon is also used in perfumes, soaps, and cosmetics, and in condiments and liqueurs.
Tarragon is a recognized herbal treatment for the following conditions and symptoms:
Toothache
Upset stomach
Loss of appetite
Intestinal Worms
Hyperactivity
Anti-Bacterial properties for cuts
Depression
Stimulates the appetite and digestive process
A mild sedative to aid sleep
A mild, non irritating diuretic that helps the system flush out toxins released from the digestion of meat and other proteins
Rheumatism and arthritis
With its mild menstruation-inducing properties, tarragon is also taken if periods are delayed.
Tea for calming benefits: To prepare tarragon tea, take one cup boiling water and pour over one tablespoon tarragon and let stand for ten minutes and then drink.
Genuine tongkat ali extract is a wonderful enrichment of anybody's health and life. It's proven to help in preventing cancer, it lowers blood pressure (and thereby extends a person's life span), it works against obesity in women and men (and has even been patented for this), it gives men a more athletic appearance (proven in a scientific study with real people), and it makes for a better life overall because it improves libido and sexual pleasure ... and all of this without side effects worth mentioning.
With all these pluses, practically everybody has a good reason to add tongkat ali extract to one's daily diet. And actually, in Malaysia, the country that once had forests full of tongkat ali trees (all eaten up), most people indeed use tongkat ali every day. If one checks at a Carrefour or Tesco in Malaysia, one will notice that there are more brands of coffee on sale that do contain tongkat ali than there are coffees without. In Malaysia, even Nestle sells Nescafe with tongkat ali.
But tongkat ali has now become scarce. In Malaysia it's meanwhile a protected plant, specifically guarded by forest rangers. In Thailand, tongkat ali root powder, gram by gram, is more expensive than Viagra and weighted on gold scales. The only country where there still is some stock in the wild is Indonesia.
Everybody has a good reason to make tongkat ali part of his or her daily diet. But tongkat ali is already hard to find, and therefore expensive. So, what most people buy is not tongkat ali but cheap shit.
The international market for herbal supplements is totally under-regulated. Unscrupulous merchants, mostly on the Internet, can sell about anything and claim it's tongkat ali extract when in fact, it's just potato starch with some food colouring.
And to make sure their cheap raw materials have an effect at all, they may add some sildenafil analogues that can be bought cheaply from dealers of chemical raw products. You're a fool if you buy such junk that isn't even licensed as safe in pets, and you don't know whether in three years time, you get a brain cancer or a liver cancer (more likely).
Purported benefits for sexual stamina and muscle growth have made Tongkat Ali a popular supplement for bodybuilders and elderly men.
Testosterone
- The most commonly discussed benefit of Tongkat Ali supplementation is increased testosterone production. Preliminary research has shown increased sperm count, size and speed.
Fever Relief
- Substances called quassinoids found in Tongkat Ali extract are considered to be two times as effective as aspirin in relieving fever.
Thermogenic
- Tongkat Ali is considered to be thermogenic because it increases your internal temperature by raising the heart rate and speeding the flow of blood throughout your body. Thermogenic agents are often used for dieting and weight loss.
Antioxidant
- According to the Forest Research Institute Malaysia, Tongkat Ali contains the antioxidant enzyme superoxide dismutase. Antioxidants such as SOD can destroy waste products known as free radicals that can damage other living cells.
Anti-Anxiety
- Although many testimonials describe Tongkat Ali use as increasing sexual aggression, the herb has been found in research to contain anxiolytic, or anxiety-reducing, capabilities. Studies have shown the herbal supplement to be medicinally comparable to diazepam.
The
Tamar
ind (
Tamarindus indica) (from the Arabic: تمر هندي tamar hindi = Indian date) is a tree in the family Fabaceae. The genus
Tamarindus is monotypic (having only a single species). The Tamarind in Hindi, is called *Imli* and is used in pickles and as dry spice. It is a tropical tree, native to Africa, including Sudan and parts of the Madagascar dry deciduous forests. It was introduced into India so long ago that it has often been reported as indigenous there, and it was apparently from India that it reached the Persians and the Arabs who called it "tamar hindi" (Indian date, from the date-like appearance of the dried pulp), giving rise to both its common and generic names. However, the specific name, "indica", also perpetuates the illusion of Indian origin. The fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century B.C.E.
The tree can grow up to 20 metres (66 ft) in height, and stays evergreen in regions without a dry season. Being a tropical species, it is frost sensitive. It can withstand rather dry soils and climates. The tree has pinnate leaves with opposite leaflets giving a billowing effect in the wind. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood. The leaves consist of 10–40 leaflets. The flowers are produced in racemes. The flowers are mainly yellow in colour. The fruit is a brown pod-like legume, which contains a soft acidic pulp and many hard-coated seeds. The seeds can be scarified to enhance germination.
Nutritive Values: Per 100 gm.
- Vitamin A: 30 I.U.
- Vitamin B: Thiamine .34 mg.;
- Riboflavin: .14 mg.;
- Niacin: 1.2 mg.;
- Vitamin C: 2 mg.
- Calcium: 74 mg.
- Iron: 2.8 mg.
- Phosphorus: 113 mg.
- Fat: .6 gm.
- Carbohydrates: 62.5 gm.
- Protein: 2.8 gm.
- Calories: 239
Health Benefits:
- Tamarind juice is a mild laxative.
- Tamarind is used to treat bile disorders
- Tamarind lowers cholesterol
- Tamarind promotes a healthy heart
- The pulp, leaves and flowers, in various combinations, are applied on painful and swollen joints.
- Tamarind is use as a gargle for sore throats, and as a drink to bring relief from sunstroke.
- The heated juice is used to cure conjunctivitis. Eye drops made from tamarind seeds may be a
treatment for dry eye syndrome. Tamarind seed polysaccharide is adhesive, enabling it to stick to the surface of the eye longer than other eye preparations. - Tamarind is used as a diuretic remedy for bilious disorders, jaundice and catarrh.
- Tamarind is a good source of antioxidants that fight against cancer.
- Tamarind reduces fevers and provides protection against colds. Make an infusion by taking one ounce of pulp, pour one quart of boiling water over this and allow to steep for one hour. Strain and drink tepid with little honey to sweeten. This will bring down temperature by several degrees.
- Tamarind helps the body digest food
- Tamarind applied to the skin to heal inflammation
- The red outer covering of the seed is an effective remedy against diarrhea and dysentery.
- Juice extracted from the flowers is given internally for bleeding piles.
The old Latin name for fennel, Fæniculum is derived from the word for hay. It has spread much as civilization has particularly where Italians have colonized and may be found growing wild in many parts of the world near the sea coast and upon river banks. Fennel grows to 5-6 feet tall The core of the fennel plant is similar in appearance to celery but more of a shape like an onion. The branches grow up the sides of this core into delicate, feathery branches like shown above.
Four Healthy Reasons to Eat Fennel
Fennel is full of beneficial nutrients including vitamin C, fiber, potassium, manganese, folate, niacin, phosphorous, calcium, magnesium, iron, and copper. It also provides these other good-for-you benefits:
-
Amazing Phytonutrients: The phytonutrients in fennel -- rutin, quercitin, anethole and more -- have been found to reduce inflammation, help prevent cancer and protect animal livers from damage caused by chemicals.
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Antioxidant Protection: The fennel bulb is loaded with vitamin C, an antioxidant that helps protect your body from free radical damage, is antimicrobial and helps keep your immune system functioning effectively.
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Fiber: Fennel is a good source of fiber, which may help to reduce cholesterol levels and remove cancer-causing toxins from your colon.
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Folate: Fennel is also a good source of folate, a B vitamin that helps convert the dangerous homocysteine molecule (which can increase your risk of heart attack or stroke) into a harmless compound.
Fennel is a mainstay in French and Italian cooking.
Seeds
Fennel seeds are used in cooking, confectionary and for flavoring liquors.
Fennel oil
Fennel seeds are usually distilled with water producing a pale yellow liquid with a sweetish aromatic odor and flavor used to scent perfumes and soaps. About 500 pounds of plants will yield enough seeds to produce 1 pound of oil.
Young & Tender Leaves
Often used for garnishes and flavoring for salads. Fennel leaves are also minced and added to sauces and soups.
Stems
Fennel stems are considered a great delicacy and are often served raw with the leaf stalks around them.
Garlic (Allium sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves. The largest garlic variety, Elephant Garlic, has a very mild-flavored clove and is a close relative of the leek.
The pungent flavor of garlic is caused by a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense shortly after cutting or chopping. This chemical reaction cannot occur after garlic is cooked, which is why roasted garlic is sweet rather than pungent.
Korea, China and countries of the South East Asia are among the many countries that consumed a lot of this pungent yet healthy spice. However, the beginning of garlic started with the Egyptians. Ancient Egyptians was the first to grow this pant intentionally which played an essential role in their life and exotic culture. Garlic too is among the oldest cultivated plant for which it has been grown ever since 5000 years ago. It has been since then, used as part of cultural element, medical and therapeutic purposes as well as a very important ingredient in many great cooking and cuisine.
Now you got all more the reason to love garlic because there were many researches being done on it that proves it’s plentiful health-concerned benefits. You definitely
do not have to worry to have it raw, because all the more it’s best in that form. Alternatively you can have it crushed or finely chopped. Every ounce entitles you with about 15% of vitamin C and studies shows that aged garlic especially are the best source of antioxidant, protecting the body from ‘free radical’ existing in the bloodstream that can accumulate toxic within time in the human body system. Nutrition wise, there’s more than just being a good source of vitamin C and antioxidant. Garlic too, is a great source of sulfur (
thiosulfinates, sulfozides and
dithiins ) - of which has plethora of health-promoting effects and goodness. Besides that, garlic is also a good source of manganese, selenium and vitamin B6.
Other benefits of garlic includes:-
- It works in preventing common cold and flu. It works great as an anti-inflammatory, antibacterial and antiviral activity agent. Allicin which is a component in thiosulnates, when combined with Vitamin C is very helpful in killing harmful microbes in the body.
- One of its best natural attributes is being a powerful natural antibiotic in general.
- It is one of the many sources of potential ally to the human heart. There are some researches evidences that it can aid in managing high cholesterol levels as well as a food that may help in preventing atherosclerosis and diabetic heart disease thus reducing the risk of person from heart attacks and strokes.
- Being part of the onion family, garlic too can lower the risk of a few common cancers such as colon, ovary and breast cancer. It may not be the only thing that prevent but it certainly helps when putting other relevant factors aside.
- Instead of warding of vampires, garlic is actually very effective in warding of mosquitoes. It is rather effective as a natural mosquito repellent.
- It’s low in calorie and even better, it’s able to promote weight control. Allicin that existed in garlic do not only help in lowering blood pressure but can even prevent weight gain, as it served as a control means. But no, it’s never the total alternative to proper eating habits and sufficient exercise.
- Beside that, the sulphur compound allicin provides not only many of the notable benefits of garlic, but also its notorious odor. Allicin is formed during the chemistry of chopping, crushing and chewing garlic, the more thorough the milling, the more allicin is created. Allicin has antibiotic, anti-viral and anti-fungal properties, and is the reason why garlic has been used for skin infections such as Athletes’s foot, herpes and warts, digestive and lung infections such as diarrhea, coughs and colds, and Candida yeast and other microbes.
However, 
despite all these goodness, it doesn’t mean that you had to consume a lot of it. Especially in cases where a person has certain allergies, it is best not to overdo the intake. It’s good enough if you can have it as an extra add on to your salad or mix it together with sauces of your main course dressing. Some people do prefer to get it as an oral supplement. It counters the downside of eating fresh garlic - yup, it’s the garlic breath. But never get by with garlic pills without checking on the ingredients.
Think about an herb tea garden! Wouldn't it be nice to have a little herb area in the sun near the kitchen door where you could snip fragrant pieces of fresh green herbs for tea. This garden would be pretty, fragrant useful and alive about nine months of the year. You can even do this garden in a series of large pots for a deck or patio. It is fun to grow your own herbs to use for tea and you can dry extra at the end of the season to use during the winter. Choose a place and plan what herbs you will plant.
I love to pick a few fresh, pieces of whichever herb I want to use and place the sprigs in a teapot. Some folks like to bruise the leaves so the aromatic oils will more readily be released into the boiling water. With most of the following tea plants, you can just pick off a few leaves whenever you want to make tea. As you pick you will find that a healthy, well cared for plant will constantly grow more new leaves. Having a few of each kind is a good idea, as it will allow the plant to grow in between pickings.
Some herbs are known for their health value and are grown to use for upset stomachs, the onset of a cold or to help one sleep. I know that a tangy pot of lemon balm tea with a slice of lemon on a cold day will really help ward off a cold. Our large patch of lemon balm covers an area under two old holly trees. We pick and pick and pick from spring to late fall and also dry bunches for winter tea.
In fall herbs can be picked to dry. Just tie up 6 –10 inch stems and hang in a dry spot indoors. When they are crisp and dry place them in brown paper lunch bags and write name and date on bag. Store in a cabinet where it is dry so they will not mold. Then just add a sprig or two of the dry to your pot of tea. It is hard to tell one how much to use, this is matter of personal taste and varies. You will soon develop your own tastes and formula for herb tea.
The following list will discuss a few of the favorite herb teas
ChamomileThis sweet and also pretty herb is known as the relaxing herb. It is one of the ingredients in most "night time" teas. Roman chamomile is a low growing perennial and German is the self-seeding annual variety with more flowers to pick. They do need full sun but will grow well in most soils as long as it drains well. You can grow chamomile in containers on a balcony, but it doesn't do well indoors. Chamomile does well in my sandy soils in good of sun, but in order to grow all summer it needs plenty of water during the hottest parts of the summer. For tea, pick the golden flowers any time the white petals appear. Use fresh or place on paper towel or screen for a few days, store in paper bags or clean jars. Just be sure they are really dry before closing in a jar.
Anise hyssop This plant has a licorice flavor and the square of the labiate family. The tall spikes of purple-blue flowers are really nice in any perennial garden and attract butterflies and honey bees. The plants are hardy and also reseed so you will have quite a few if you allow them to come back up. This plant reseeds but is not invasive. It prefers full sun and a rich soil, but here it grown in sand and in the shade. The plants are just not as lush as ones in good soil and sun. Both the leaves and flowers of this plant for delicious licorice-flavored tea.
Lemon verbena People all over love this tea with its wonderful fresh, lemony scent. It is most often added to other teas to impart a lemon scent and flavor. Here in the Delaware Valley we have to either bring this one in or treat it as an annual. When I bring them indoors for the winter they most often lose their leaves in January, but I see that all are sending out new leaves from what looked like dead branches. They need full sun and make a wonderful patio plant in a very large pot.
Bee Balm (Monarda)This herb makes a naturally citrus flavored sweet tea and is known as the Oswego tea plant (named after the first botanist who collected it). The colonial people learned of this plant from the natives soon use it. Legend tells us that it was the tea used after the local ‘Greenwich' N J tea party as well as after the Boston Tea Party as a form of rebellion. We often call this plant bergamot since it smells like the fruit from the Mediterranean plant of that name. But since a Spanish botanist named monarda in the late 1500’s found it, is correctly named Monarda. Attractive red, pink, or white flowers that look wonderful in the garden and attract both bees and hummingbirds are another plus for this hardy perennial. It enjoys fairly rich, moist soil that is slightly acidic in full sun to partial shade. You can use both the leaves and flowers for tea but if you leave the flowers behind the hummingbirds and bees will visit! It is best to use the young leaves as the older leaves may give a bitter aftertaste.
Orange mintOrange mint has a pleasant citrus fragrance and flavor. One of the nicest things about this plant is that it isn't as invasive as most mints. If you're worried you can plant it in a container, but it grows much better in the ground. This mint likes partial to full sun, fairly rich soil, and lots of water. It usually grows about 2 feet tall, but can be harvested at any size for teas. It is also very pretty in the garden as it has deep green purple-tinged leaves and stems and spikes of lavender bloom. Butterflies love the nectar in the blooms
Other mints There are many varieties of mint each with it's distinct taste: spearmint, peppermint, apple mint or even chocolate mint. Mint will grow readily indoors in a very cool, sunny window in a large pot.
Lemon BalmThis is probably my favorite of all the tea herbs. It is easy to grow and readily reseeds and makes a very healthy tea with a distinct lemon aroma. Lemon balm likes somewhat dry soil and partial shade during the day. We grow it out back under holly trees where it is the best ground cover ever, keeping out weeds and yielding plenty of foliage for tea. This is truly an immune boosting tea and one that dispels colds when they are just beginning.
Rose HipsColorful rose hips will make a citrus-tasting tea that is rich in vitamin C. Add to any tea for flavor and vitamins ! Most rose plants will create 'hips' but Rugosa roses produce the largest ones. The hips are actually seedpods that form at the base of the rose blooms. To make tea with rose hips slice them in half before steeping. Rugosa roses are hardy and cold tolerant and do not need spray which is important consideration for tea plants. These roses will grow just about anywhere in the sun.
LavenderLavender is useful in any sunny garden and the butterflies like it too. Most Lavender will grow 2 or 3 feet tall in well-drained soil and direct sun. It is not often used for tea, but can be added to Earl Gray for a party tea. It does make a floral tasting tea that also blends well with other herbs (like chamomile).
FennelThis is a large airy looking plant that I plant mainly for the butterfly larvae. But since ancient times the seeds have been used for a stomach tea. People have even given it to babies with colic. The seeds can be dried on the plant and then shook into a paper bag for storage. When dried, the seeds have a very strong licorice flavor. The plant will go to seed at the end of summer or in fall seeds can dry right on the plant and be shook into a bag. This plant can grow up to 6 feet tall so it is useful along a fence or at the back of the herb garden.
There are 100’s more herbs to grow for tea. Take some time to study them this spring.
Normally, fresh herbs are great to keep around for cooking and if you have a sunny window you can always make a nice little herb pot to keep growing indoors. However, fresh herbs don’t last forever and in order to get the most out of our herbs we need to preserve them in some way. Luckily, drying herbs is almost as easy as growing them. After the jump, find out how to dry herbs easily.
Here’s how the big leafed herbs like basil, oregano and mint:
1) Pick whole stalk (or buy from the farmer’s market)
2) Wash and pat dry
3) Hang by clothes pins on the clothes line in bright sun. If you don’t have a clothesline, look for a sunny spot where air circulates well.
4) Bring in at night (to avoid dew re-wetting them)
5) Hang one more day
6) When herbs are completely dry (they will be crispy textured), bring inside
7) Use fingers to rub off the leaves
8 ) Package in labeled glass jars or ziploc bags
Homegrown mint tea awaits us in winter
For more delicate herbs (thyme, chamomile), I modify the above steps by hanging them inside a cut up paper bag on the clothes line.
Notice the tiny cut holes in the sides
The bag catches any little pieces that might dry and fall off. This is particularly important for chamomile, as the best tea is made from the flowers.
Whether you have your own herb garden or purchase your fresh herbs from the grocer or market, drying herbs is a great way to preserve them for later use. Drying herbs isn't a complicated procedure, and you don't need any special equipment or appliances to be successful.
Certain recipes require fresh herbs as the central component of the dish. You wouldn't want to use dried basil in the classic Italian salad that layers mozzarella, tomatoes and basil leaves. Other recipes may be enhanced by fresh herbs but you could still get similar results using a dried version. A salad dressing where the dried herbs would become saturated is a good example.
There are two basic ways to dry fresh herbs: air drying and heat drying. Air drying takes longer, but results in a more flavorful product. Heat drying is quicker, but the addition of heat to the process can, in effect, cook the herb and cause it to loose some of its flavor. Both methods, however, result in aromatic dried herbs that can last up to two years if stored properly.
Dried bay leaf
Herbs are a great way to give the dish you are creating a more rounded and flavorful experience. Both herb types have a spot in my kitchen as their uses are different.
Dried herbs are great for cooking entree's that will take a longer time to cook. In a soup or on top of a roasting chicken or turkey for example. Where as fresh herbs would just burn on the chicken, dried will give a nice crispness and flavor. Some dried herbs are much more concentrated in flavor so a little goes a long way. Herbs like rosemary and oregano tend to be full flavor and can be over powering so always start with a little and add more as you see fit. Dried herbs keep best in a cool cabinet and usually last 4 to 6 months for the best flavors.
When creating dishes with just a few ingredients only the best and freshest should be used. With minimal ingredients, the ingredients are the "stars". This is when you want to use fresh herbs. The sweet lemony, earthy, anise flavor of basil is a great way to brighten a finished
pasta dish or create a pesto . Not only does this fresh herb add beautiful flavor but color as well.
Fresh herbs bring a finishing touch to many types of dishes. Some dill on new red potatoes give some extra life to the earthy potato flavor or that fresh caught fish gets a punch of flavor from a light basil sauce with creme fresh.
Fresh herbs are easy to have around as well , as many will do great on a kitchen window sill. Many Bay area communities have farmers markets year round so if growing them yourself is not a goal there are local organic business that sell many to choose from. Local super markets as well carry a variety of fresh herbs. Finding a Mexican or Asian market will cover many fresh and dried herbs too. A great way to try something different.
Using Dried Herbs
When you're ready to use your stored, dried herbs, crumble them in your hands before adding to your recipe. This will allow the aroma and flavor to escape the dried leaves much better than adding the whole herb at once. Alternatively, use a mortar and pestle to finely grind your herbs.
As they age, dried herbs tend to lose their flavor and potency. If you're using older herbs, add a little more than the recipe calls for in order to get the maximum taste in your food.
Herbs are also a great way to add flavor and use less salt.
Both types of herbs are useful and have a place in the kitchen!
