Herbs for Minor Ailments

Many herbs come from plant families with toxic members, so identify them carefully. Check with your doctor, especially if you're pregnant or breastfeeding.

DISCLAIMER:

These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for the efficacy of any herb nor for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Additionally, some of these plants are extremely toxic and should be used only by licensed professionals who have the means to process them properly into appropriate pharmaceuticals.

One final note:

Many plants were used for a wide range of illnesses in the past, but be aware that many of the historical uses have proven to be ineffective for the problems to which they were applied.

In the case of any and all alternative healing topics here (and anywhere else on the Internet), we strongly recommend your physician is aware of any methods you are applying. Alternative healing, holistic healing, homeopathic health care and all other related subjects should not be considered a replacement for a doctor's care but rather as a possible aid to such care.

If you are uncertain on the safety of using any information please be sure to consult your doctor prior to proceeding.

To boost the health benefits of your salad, try throwing in some fresh herbs:

BASIL: Aromatic and quintessentially italian, particularly when teamed with tomatoes. In addition to its peppery zing, basil is a nervous system tonic and is good for memory.

NASTURTIUM LEAVES AND FLOWERS: Add colour as well as vitamins A and C.

CORIANDER AND MINT: Exotic and cooling. Both are excellent for digestion.

KALE: A cup of kale (the young leaves are more tender) contains more calcium than a cup of milk.

CALENDULA: Brillian yellow petals mean it's full of carotene. This is also a traditional antibiotic herb for the immune system.

WATERCRESS: The pungent member of the mustard family is good for liver detoxification and is also a potent kidney tonic.

Did you know? An old Sri Lankan proverb says that two leaves of the herb gotu kola a day "keeps old age away"

WATERCRESS:

Watercress is so powerful it's a thought to have anti-cancer properties. It is high in iron, calcuim, vitamins A and C, folic acid, iodine and antioxidants.

ROSEMARY:

High in iron, calcium and vitamin B6, rosemary is thought to assist in brain function, including improving memory. There is still widespread belief that it can help prevent strokes and brain seizures.

OREGANO:

An easy-to-grow aromatic herb, oregano has many health benefits and can be taken in capsule form. It can be useful in combating colds, fevers and pain.

DILL:

This aniseed-flavoured herb is a digestive aid and can help soothe indigestion, bloating an stomach pain.

LEMON BALM:

This fragrant herb is best known as a mosquito repellent when the leaves are rubbed onto the skin. It's said to have some anti-bacterial properties and has a calming effect when drunk as tea.

ALOE VERA:

Although not technically a herb, this succulent, which grows best when neglected, has been recognised for centuries as a balm for burns or cuts and has anti-bacterial properties. To use it, cut a piece of stalk from the plant and smear an open wound with the clear, sticky sap.

Many popular culinary herbs are also long-lived perennial groundcovers, so if you're looking for a groundcover plant for any part of your garden, choose a tasty herb and you will get double value from the one plant.

Several herbs grow as low, spreading groundcovers and just because you only ever need the odd stem or a few leaves in cooking is no reason not to consider them for wider use. It doesn't matter if you can't us 99% of the leaves, if the plant looks good and does the garden job you want it to, why not use a herb instead of a plant that's purely ornamental? At least when you do want a few leaves for the pot, plenty will be available.

THYME:

Thyme is the perfect example of a groundcover herb. It's good looking and tough, fragrant when you crush it underfoot, and an ideal groundcover for a dryish, mostly sunny spot. It covers itself with tiny pink or white flowers in mid-spring, loves rain or watering during the cooler months and can take quite a lot of dryness in summer. And the odd sprig or even the handfuls you take for a recipe will never be missed.

If you want to get creative, there are several forms of thyme with both differently coloured leaves and flowers and the strength of flavour varies, too. You can combine these for a tapestry like effect.

To grow thyme as a groundcover, space the plants 80cm apart. They'll take a year to grow together into a continuous carpet. Apart from watering during extended dry times, the only maintenance is an all-over shearing once a year after flowering ends. This keeps the plant flat but if you don't mind it mounding up, don't worry about it.

IN THE KITCHEN: Thyme has many uses in the kitchen. It goes beautifully with stocks, soups and sauces of many kinds. You can add whole stems of thyme to dishes, or you can strip the leaves from stems and add these. Thyme goes especially well with chicken, lamb or fish, and forms a great flavour combo with onions, garlic and tomato.

OREGANO AND MARJORAM:

These two are often confused because they are both closely related and can be grown in the same way. As a groundcover, oregano is the better choice as it has a more spreading habit although don't let that put you off using marjoram if you prefer it in the kitchen - you can always shear the plant whenever you like if you want to keep it flat, and the same goes for oregano. Both herbs do best iin ful sun in free-draining soil. It doesn't have to be particularly good soil, with what's usually found in gardens mostly being ok.

Leaves can be mid-green, grey-green or golden and you can either mix them up for visual ariety or use just one type if you want a uniform groundcover. Being from the Mediterranean region, both these plants like and expect regular rain or watering from May to September. Summers can be failrly dry but not totally so and you should water deeply once a fortnight where summers are hot and dry. Space plants about a metre apart.

IN THE KITCHEN: Oregano has a generally stronger flavour than marjoram. Most cooks just strip the leaves from the stem and chop them before adding to the pot. These herbs go very well with potatoes, eggplant and tomatoes, and try them combined with lemon juice in cooking chichen, lamb or seafood.

MINT:

Mint makes a lush looking groundcover in part-shade in no time. And that's not only the beauty of this plant, but also the trouble with it. Mint spreads fast by underground stems and you should only consider using it as a groundcover where its spread can be easily contained or at least controlled. It works as an underplanting to shrubs which branch well above ground level but not with low plants which it quickly smothers. MInt loves water and fairly good soil. It will take sunshine but then needs plenty of water as it quickly wilts in dryness.

Shear the stems back to ground level whenever the plant looks untidy. You could consider mint in a raised or deeply edged bed which is surrounded by paving but if it escapes into areas where you don't want it, dig up every skerrick of stem and root.

IN THE KITCHN: Mint teams beautifully with potatoes and lamb, but did you know fresh mint can be used as a substitute for coriander in many Asian dishes? It can. Toss a few fresh mint leaves into a teapot along with some green tea (leaves or bag) and a spoonful of sugar. This makes a tangy, refreshing Moroccan-style mint tea.

VIETNAMESE MINT:

An essential ingredient in many Asian dishes. Vietnamese mint (also known by several other names, such as hot mint, laksa leaf, Vietnamese coriander, and rau ram) is botanically known as Persicaria Adorata. It is sometimes sold under another botanic name, Polygonum, but Vietnamese mint is the most common name. Though not related, you should lump this plant together with regular mint if you're thinking of releasing it into the garden. It is just as rempant and likes the same sort of rich, moist conditions, albeit with more sun. It would have to be grown only where its excessive spread can be contained or controlled easily and remember, every little section of stem left in the ground will form into a new plant.

IN THE KITCHEN: The other name of "laksa leaf" gives you one hint to this hot-flavoured herb's most popular use in the kitchen, but you will find many Asian recipes include this spicy herb as well, in salad, curries, stir-fries and soups.

With so many teas available these days, you need a cupboard full of varieties to satisfy everyone. But if you grow your own tea garden you can harvest fresh brews as you go.

WHAT TO GROW:

CAMELLIA: Related to the sasanqua and japonica camellias we grow for flowers, Camillia sinensis doesn't have large showy blooms, but its dried leaes are the source of common black and green teas. It produces the best flavour from the young tips, which can be dried to make black tea or steamed and dried to make green tea.

MINTS: Spreading perennials which thrive in part shade in warm regions or full sun in cool areas, mints favour damp soil. Mint tea can treat indigestion, stomach upsets, menstrual cramps, flatulence, nausea, vomiting and colic.

MOROCCAN MINT: Less sweet in flavour than either peppermint or spearmint, despite its somewhat similar aroma.

CHOCOLATE MINT: This is delicious added to black tea or drunk on its own.

APPLE MINT: The light green hairy leaves of apple mint maintain their best flavour when used fresh rather than dried.

LEMMONGRASS: Cymbopogon citratus grows to form a clump of leaves, in partial sun. As a tea, it's used as a natural remedy for depression. In cooking, it's an essential ingredient in Thai and Indian food.

LEMON BALM: Related to mint, Melissa officinalis has a strong lemony scent. As a herbal tea, it's said to have anti-bacterial, anti-viral and calming properties.

LEMON VERBENA: Aloysia tripbylla grows to 1 - 2m in full sun. It needs protection from frost. Delicious as a tea or culinary flavouring, it also has anti-candida properties.

LEMON THYME: A lemon-scented and flavoured herb, Thymus citriodorus reaches 15-20cm when used as an edging plant. Use in salads or stuffings. As a tea, use it to assist with respiratory problems, including asthma, and as a digestive aid.

GERANIUM: Several scented geraniums can be used as herbal infusions, and all act as living potpourri in the garden.

ROSE GERANIUM: Pelargonium "Graveolens" gets its common name from the fact it smells and tastes a bit like roses. Rose geranium tea can be used to calm and destress and is beneficial for menopausal problems.

LIME GERANIUM: Popular in finger bowls, the small, sharp-toothed leaves of Pelargonium nervosum make an excellent garden foil. Ideal blended with black tea to make a fragrant, cleansing and refreshing iced tea.

NUTMEG GERANIUM: A rambling grey-green plant, this variety's fan-shaped leaves have a spicy aroma often compared to nutmeg. Popular as a flavouring for sugars.

GERMAN CHAMOMILE: A small annual white-flowering daisy, German chamomile is a cheerful addition to the garden. Grow in full sun in a well-drained sandy soil. As a tea, it's used for its calming properties and to treat irritable bowel syndrome.

BASIL: More than a culinary flavouring, basil offers medicinal benefits as well. Grow plants in a moist, free-draining soil in full sun and replace yearly. Basil tea reduces gas and aids digestion, so serve after a meal.

PINEAPPLE SAGE: A perennial growing to 1.5m, Salvia elegans has red flowers in late summer and autumn. It thrives in full sun and is tolerant of dry periods. Recommended for anxiety, depression, heartburn and indigestion. The leaves have a subtle pineapple flavour.

YARROW: Achillea millefolium is a perennial producing clusters of flat-topped flowers in summer. Growing to 60cm, plant in full sun in free-draining soil. Making a bittersweet, tangy tea, yarrow is often combined with black teas and ingested by people with colds, flu and live ailments.

HYSSOP: Regarded as a holy herb by the ancient Greeks, these days hyssop is used as an edgiing plant in perennial borders. It makes a pleasant tea with an anise taste and a minty aroma and is prescribed for asthma and chest infections.

STEVIA: Also known as sweetleaf and sugar leaf, stevia is a natural alternative to manufactured sweeteners. Just one leaf is enough to sweeten a cup of tea.

MAKE A TEA GARDEN:

GATHER YOUR SUPPLIES: Rake and shovel; set-out paint; deco-granite; vibrating plate compactor (hired), bagged mulch; compost.

HERE'S HOW:

STEP 1: Clear the area by removing any turf, paving and plants. Then rake the exposed soil surface to level the area.

STEP 2: Mark garden beds and central sitting area with paint.

STEP 3: Lay the Deco-granite in the centre of the garden and rake to a depth of 75mm.

STEP 4: Dampen the area with a fine mist, then compact to about 50mm, using vibrating plate compactor.

STEP 5: Improve the soil in the garden beds by digging compost into the existing soil to a depth of at least 300mm.

STEP 6: Now it's time to plant. Include your favourite tea ingredients, and after planting, mulch and water well.

MAKING A HOME BREW:

* BLACK TEA: Put young Camellia sinensis leaves on a wire rack for up to 14 hours. Roll and lightly crush to start fermentation, then leave for 4 hours. Dry in oven for 20 minutes at 130 C. Cool on a wire rack and store.

* GREEN TEA: Pick leaves and steam for 1 minute. Blot dry and hand roll, then put on a baking sheet in oven for 20 minutes at 130 C. Cool on a wire rack and store.

* HERBAL TEA: Put fresh leaves in a lidded pot and add freshly boiled water. Steep for 5 minutes. Leaves can also be air-dried on wire racks and stored for later us.

A sunny spot is all you need to grow a pot of aloe vera. This succelent is so tough it will cope with almost anything. It's easy to use - just snap off a leaf, split it open, then dab the sap over any sunburn, bites or other minor skin irritations.

The feathery leaves of yarrow (Acbillea millefolium) can be used as a compress for minor wounds. Crush a few gently and apply between layers of gauze.

A pot of marigold (Calendula officinalis), is a must have. It grows in any sunny patch and can be used to keep skin clear, treat cuts and scrapes, or help the healing of burns, scalds and stings.

Stressed? Grow lavender (Lavandula angustigolia) bush. Pop it in a pot to ensure good drainage, then dry the flower heads and use them in lavender pillows to help with headaches and insomnia.

Chamomile is famous for relieving tension and helping you get to sleep, especially when drunk as a tea. German chamomile (Matricaria recutita) is the best for medicinal use.

If your nerves have upset your stomach, peppermint tea is one of the easiest cures. Plant peppermint (Mentha x piperita) in a pot, as it will spread widely otherwise.

Grow echinacea (Echinacea purpurea) for its beautiful cone flowers, then use the roots of mature plants for a tea that will soothe throat infections when used as a gargle.

Elder (Sambucus nigra) flowers and berries are used for colds and hayfever. Make a tea from the flowers for sore throats.

* As well as healing wounds, yarrow leaves are excellent in compost, where they speed up rotting.

* Lavender dries easily, so pick the flower heads and make up a herbal pillow for a restful night's sleep.

* Rosemary isn't just good with roast lamb, it's great for colds, too. And a sprig worn in your lapel will keep you alert.

* Got an upset tummy? Consume a little peppermint. It's effective and delicious.

* The cone flowers of echinacea are as good for bees as the roots are for you - make a throat gargle.

* You can plant and forget skin-soothing aloe vera. It's so tough, it will grow no matter what you do.

* With its bright leaves and white flowers, elder is lovely in any garden, and it can also be used to treat hayfever.

* Every wise gardener has a ssage plant - you can put the leaves in everything from potpourri to dinner, or a steam bath for colds.

* Plant calming chamomile into bare spots for plenty of benefits.

Pick flowers and leaves or sprigs to dry.

Leave small-leafed herbs, such as thyme and rosemary, as sprigs.

You can dry flowers whole, or for thicker flowers like calendula, remove the petals.

Spread herbs over wire mesh, a slatted rack or paper towel, cover with muslin and leave in a dark, warm dry place.

Turn herbs over a few times a day for a few days and then every 2 - 3 days until crisp and dry.

You can also put herbs on a baking paper-lined tray in the oven on the lowest heat, checking and turning several times until dry.

You'll Need:

Butter, for greasing;
1 cup elderberries or fresh elder flowers ( or 1/2 (half) cup dried flowers or berries);
1 cup fresh peppermint leaves;
1/2 (half cup thyme or lemon thyme;
2.5cm piece fresh ginger, sliced;
3 cups brown sugar;
1 teaspoon cream of tartar;
icing sugar;
Celophane

Here's How:

Step 1: Grease a medium tin with butter. In a heatproof bowl, pour 3 cups boiling water over herbs and ginger. Press down on herbs with the back of a wooden spoon to bruise them and to release the flavour and oils. Allow mixture to steep for 1 hour.

Step 2: Strain herbs using a sieve, pressing the herbs with the back of a large spoon to extract all the juice. Discard herb remnants. Pour 2 1/2 (half) cups herb tea into a medium pan, then add sugar and cream of tartar. Stir or swirl pan occasionally until sugar is dissolved, using a wet brush to brush down any sugar crystals stuck to sides of pan. Turn up heat and bring to a rolling boil.

Step 3: Boil mixture until it reaches 175 C. If you don't have a candy thermomenter, test the mixture regularly by dropping a small amount of it into cold water - it will immediately form a little ball when ready (after about 20 minutes).

Step 4: Remove mixture from heat, let it cool slightly, then pour into prepared tin, tilting tin to evenly spread toffee. Allow to cool at room temperature. When nearly set, score top into squares or diamonds - it will make about 60. Break into pieces when completely cool and dust with icing sugar. Wrap separately in baking paper or cellophane twists and store in an airtight container. The lozenges will keep for up to 3 months.

You'll Need:

30g (about 2 cups) dried calendula petals;
1/3 (third) cup extra virgin olive oil

Here's How:

Step 1: In a large heavy-based pan or double boiler, mix calendula petals and olive oil over a low heat. Leave mixture to infuse for 1 hour, giving it the occasional gentle stir with a clean wooden spoon.

Step 2: Strain mixture through a sieve, pressing down on petals to squeeze out oil. Discard petals. Pour oil into a bottle and secure. It will keep for up to 6 months out of direct sunlight.

Harvest fresh, culinary delights from every pocket of an attractive, herb-filled strawberry pot.

PALETTE OF DISTINCTIVE FLAVOURS:

Designed for Strawberries, this unusual container easily becomes a perfect home for delicious and aromatic her seasonings.

Inside your jar: Silver Thyme; Golden Sage; Rosemary; Lime Thyme; Creeping Marjoram; Garlic Chives.

UPRIGHT HERBS:

* Rosemary: Offers an atrractive combination of needle-like, aromatic leaves and small, edible bright blue flowers in summer.

* Golden Sage: With its eye-catching, aromatic and variegated foliage, is a neat, compact plant, perfect for brightening any container.

HERB FILLERS:

* Lime Thyme: Provides both flavour and textural interest to this container with its tiny, bright green, spicy-tasting foliage.

* Silver Thyme: Fills the pot's pockets with small, scented leaves edged in white that contrast beautifully with the foliage of other plants.

TRAILING HERBS:

* Garlic Chives: Lends a soft and grassy texture to the pot. Their edible, white summer flowers have a very mild Garlic flavour.

* Creeping Marjoram: Spills from the pot with tiny, dark green leaves that have a pleasing, slightly sweet, slightly spicy taste.

DOLLAR SENSE: Small nursery pots of herbs often contain many seedlings. Instead of planting all the seedlings together, separate them and plant the extras in other containers or directly in the garden.

YOU WILL NEED:

Nine-pocket terracotta strawberry jar
Potting Mix
Cocopeat or Coconut fibre

THE PLANTS:

1 Golden Sage
1 Creeping Marjoram
2 Garlic Chives
2 Lime Thyme plants
2 Silver Thyme plants
1 Rosemary

1. Fill pot to the first ring of pockets with a good quality potting mix containing slow release fertiliser and water storing crystals.

2. Plant the Golden Sage and Creeping Marjoram in the lower pockets of the container, breaking apart the rootballs as needed.

3. Add potting mix and fil the middle pockets with Garlic Chives and Lime Thyme. Roots of plants should be deep inside the pocket.

4. Fill centre of container with potting mix and plant Silver Thyme in top oickets, followed by Rosemary in the mouth of the pot. Gently firm in plants.

5. Water the container thoroughly from the top and in each opeining. Add soil mix to low spots and in the pockets as necessary.

6. Use cocopeat or coconut fibre around the plants in the top and tuck into each pocket to help keep the soil from washing away.

TIP:

If your strawberry pot is to sit on the deck, place a plastic tray or a plate underneath it to keep from staining the deck surface.

MINI HERB POT:

Small strawberry pots are an excellent choice for growing a few selected kitchen herbs. Here, an attractive combination of Sage, Italian Parsley and Lemon Balm offers a variety of leaves and flavours for an unlimted number of cooking uses.

1 Sage plant
6 Italian Parsely plants
2 Lemon Balms plants

COOL REFRESHMENT:

Cool and refreshing, this planting combination pairs strawberries with spearmint for a container that looks as good as its contents taste and smell. The luscious Strawberry fruit and crinkly, mint-scented Spearmint leaves are a must in summer dishes, desserts, cool drinks and teas.

1 Spearmint plant
9 Strawberries plants

FLOWERS AND FLAVOURS:

Edible flowers and herbs are a delightful option for the Strawberry pot. The colourful "Petite Yellow" Marigolds and Johnny-jump-ups can be used in salads and garnishes. Thyme and Golden Sage combine especially well with these vibrant annuals.

1 Golden Sage plant
3 Thyme plants
3 Marigolds "Petite Yellow" plants
3 Johnny-jump-ups plants

AFTERCARE:

Ample supplies of water and fertiliser are important to keep herbs producing planty of lush foliage. Terracotta pots dry out rapidly in warm wather, when daily watering is essential. Apply a liquid fertiliser to foliage and potting mix bi-weekly.

Before long, you will be ready to reap the reward from your herb container. Harvest leaves frequently by simply snipping secions off with a pair of scissors as you need them in your cooking. This keeps plant in bounds and encourages new growth. Periodically inspect the strawberry pot to make sure that soil has not washed out of the pockets. Check the herbs' foliage frequently for pests.