The herbs shown below match your search for ''. Please remember that you cannot simply stuff
a bunch of herbs in your mouth and feel better. Some are taken orally, but many are taken topically. Incorrect
dosage or application can be harmful. Once you have found a herb that appears
to meet your needs, you should seek expert advice before attempting to use it!
Pagan Network News - SabbatFull Herb List
Yarrow - Achillea millefolium (compositae)
(milfoil, nosebleed, herb militaris, soldier's woundwort, thousand leaf, thousand seal, field hop)
Description: Fine feathered gray-green leaves and flat heads of small white, pink, or red flowering midsummer to autumn.
Use: The part used is the top growth cut before flowering. Used to treat rheumatism, toothaches, headache and fever.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: gray-green cinquefoil leaves, yellow star-shaped flowers, apricot scent, seedheads stick to clothes.
Use: steep fresh leaves in water to make infusion, used as an external astringent to stop bleeding and for treating wounds.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Description: pink, white or blue flowers in midsummer, rosettes of green leaves.
Use: Cut entire plant down at the bottom and dry to use medicinally to treat bleeding from wounds and cuts.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounces of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Medicinal uses: staunch bleeding
Common Ladys Mantle - Alchemilla vulgaris (Rosaceae)
(lion's foot, bear's foot, common alchemil)
Description: Grows 6-18 inches tall, leaves are pleated and cloak shaped. In summer will blossom small yellow-green flowers.
Use: Use leaves and flower shoots for eye disorders and to staunch bleeding. Also traditionally used as an aid in childbirth and treatment for menstrual disorders.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: eye disorders, stop bleeding, menstrual disorders and childbirth
Used in spells relating to: produce gold
Garlic - Allium sativum
Description: white skinned bulb, with each bulb being divided into several cloves. Tall stem with single round pale green or pink bloom.
Use: The parts you want to use are the bulbs (the "root" of the plant). Used for treating high blood pressure, as an antibiotic, as an expectorant and digestive aid. Also used for flavoring and has accumulated many superstitions.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: antibiotic, expectorant and digestion, high blood pressure
Used in spells relating to: protection
Chives - Allium schoenoprasum
Description: Small bulb that grows in clumps, with thin, dark green hollow leaves that grow to 8-12 inches tall. Slightly tall flower stems hold small purple flowers.
Use: Use the leaves of the plant. Mainly used for flavoring and garnishing since it carries a mild onion flavor. It is medicinally used as a stimulant, as a digestive aid and is high in vitamin C.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: stimulant, digestive aid
Aloes - Aloe vera (Liliaceae)
(Cape aloes, socotrine, medicine plant, aloe vera, burn plant)
Description: Succulent with clumps of pointed evergreen leaves.
Uses: The leaves are the parts used. You can either squeeze the sap out of a freshly broken leaf and apply directly to a burn or wound, or you can dry the sap into a resin with which you could produce tinctures. Fresh sap is also used to treat mastitis.
CAUTION: Not to be taken internally as it can cause hemorrhage.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: heal wounds, burns and mastitis
Marsh Mallow - Althaea officinalis (Malvaceae)
(guimauve, mortification plant, schloss tea, sweet weed, wymote)
Description: Tough-rooted herbacious perinnial. Has white or pink blooms where the leaf bunches meet the stem with velvety stems and leaves.
Uses: Use flowers, leaves and shoots. Also use roots dug up in winter dormancy after the plant has been established at least two years (used fresh or dried).
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: lung and bowel disorders, inflammation, gastric ailments
Hollyhock - Althaea Rosea
Description: Grows up to 10 feet with wide hairy leaves that grow to 12 inches in width.Large flowers in summer white and pink in the wild and purple, red or yellow in cultivated form.
Uses: Use fresh flowers and leaves as a diuretic and to help with some chest compaints. Helps mouth ulcers and is soothing on the face.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: Annual herbs with feathered blue-green leaves and hollow stems. Umbrella shaped cream and yellow blooms in summer followed by brown seeds.
Uses: Use fresh leaves and flowers for flavoring or taken as a tea to releive digestive problems and flatulence. Seeds harvested when dry used for flavoring and pickling crushed or whole.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Medicinal uses: digestive problems, flatulence
Angelica - Angelica archangelica (Umbelliferae)
(Garden angelica, holy ghost)
Description: Grows to 6 ft and produces a few large and deeply indented at the ground level, tall hollow stems and topped with smaller leaves and greenish white flowers in midsummer.
Use: Young leaves can be gathered and used at any time during the growing season. The stems can be harvested the summer of the second growing year. Roots can be dug up just before flowering but need to dry slowly. All parts are used to stimulate appetite and treat ailments of the chest and digestive system. Roots sometimes used in snuff and was used by Native Americans as tobacco.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: perspiration, stimulate appetite, chest and digestion ailments.
Chervil - Anthriscus cerefolium (Umbelliferae)
(salad chervil, garden beaked parsley)
Description: Grows up to two feet tall with a tapering root stalk. Well branched with sweet scented delicate foliage that resembles parsley. Umbels of small white flowers in spring and summer, followed by seed pods. CAUTION: Do Not harvest wild for it can be easily confused for poisonous hemlock, fools parsley and water dropwort.
Uses: Use bruised leaves applied fresh or as poultices to wounds. Infusion aids in digestion and helps stimulate perspiration.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Description: Tough rooted herb wih pretty leaves on wiry stems. Grows to 2 feet and in summer sprouts blooms in pink, blue or white.
Uses: Roots, flowers and leaves have antiseptic properties. CAUTION: This plant and its seeds are highly poisonous, so none of it should ever be taken internally. Should only be used as a poultice.
Description: Short plant with a rosette of large white backed rhubarb-like leaves atop strong vertical roots which grow up to 3 feet long. In the summer, thick and hairy stems growing up to 6 feet tall bear reddish purpleflowers, followed by seedheads with hooked spines that last all winter long.
Uses: Use slowly dried roots and dried seeds for medicinal uses. Used as a folk remedy to treat such skin problems as psoriasis and eczema, seeds used for threat and chest ailments. Used some places as a vegetable. The chopped roots are valuable cooked for their high insulin content.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: psoriasis, eczema, throat and chest ailments
Thrift - Armeria maritima (Plumbaginaceae)
(sea pink)
Description: An evergreen perennial that forms mounds of narrow grassy leaves on woody rootstalks. In summer produces honey scented short stemmed white or light pink flowers.
Uses: Fresh or dried leaves applied as a poultice to an area that requires sterilizing. Valuable as a poultice for its antiseptic properties. CAUTION: Not recommended to be taken internally as it has been shoen to cause such side effects as dermatitis.
Horseradish - Armoracia rusticana (Cruciferae)
Description: Coarse herb with long stalked oval leaves that grow up to 3 feet long. Grows umbels of off white flowers in summer. Has pungent roots, up to 2 feet long.
Uses: Not recommended for medicinal uses. Used in cooking as a flavoring.
(mountain arnica, mountain daisy, mountain tobacco, fall dandelion, leopard's bane)
Description: 1-2 foot tall hairy stems bear bunches
of bright yellow daisies in the summer and autumn.
Uses: Use flowers and upper stems either fresh of
dried slowly. Roots dug up in late autumn or spring
can be used after drying in artificial heat. Used to
treat epilepsy and blood pressure. Also used to treat
bruises, sprains, throat infections, wounds and
paralysis. CAUTION: Poisonous and not to be taken
internally as it may be toxic and cause skin
irritations.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Used in spells relating to: Leaf: Summoning of Spirits, Dreams, Purification, Clairvoyancy. Root:Summoning of Spirits, Dreams, Purification, Clairvoyancy.
Southernwood - Artemisia abrotanum
(lad's love, old man, crusader herb)
Description: Woody perennial shrub that grows up to 3
feet tall. Sprouts pungent grey-green feathery
leaves. Also bears inconspicuous yellow-green flowers
in late summer.
Uses: Use shoots and leaves that have been slowly
dried in the sun. Used medicinally as an infusion or
tincture to help regulate menstruation. Also useful
for antiseptic properties, and as an insect repellent.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: Shrubbish perennial herb with slim woody
stems. Dark green pointed leaves and wooley white or
grey flowers in late summer.
Uses: Use growing tips for fresh use, and all top
growth harvested when in bloom for drying in gentle
heat. Used for toothache, to treat snakebite,
digestive problems and as a cure for insomnia.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: 6 foot tall herb with reddish stems and
long green leaves with white undersides. Also blooms
reddish brown flowers in late summer.
Uses: All parts of the plant may be used fresh or
dried in the shade. One of the nine Saxon magic
herbs. It is used in tea form to treat gastritis,
digestive problems, and menstruation disorders.
CAUTION: May be harmful if taken is excessive doses.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: menstrual disorders, gastritis and digestive ailments
Used in spells relating to: Protection while traveling, Psychic Dreams, Crystal & Mirror Gazing.
Asparagus - Asparagus officinalis (Liliaceae)
(sparrow grass, sperage)
Description: perennial herb that grows up to 6 feet
tall. Edible spears grow in spring. In summer,
greenish white flowers appear and on female plants
bear red berries in autumn. The rest of the plant has
a feathered fern look to it.
Uses: Use the tips or spears and fern in cooking.
Roots can be dug up for medicinal purposes such as a
laxative. The fern cooked as a tea can be used to
treat urinary disorders.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: laxative, rheumatic and urinary disorders
Orach - Atriplex hortensis (Chenopodiaceae)
(Orache)
Description: Leafy annual, 2-3 feet tall. Leaves are
dark green, fleshy and triangular in shape. Spikey
threadlike green or red flowers grow in summer.
Use: The larger leaves and young shoots are the
pieces use to treat tiredness or exhaustion.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: spring tonic, stimulant, tiredness, exhaustion.
Borage - borago officinalis (Boraginaceae)
(burage, bugloss, bee bread, bee plant)
Description: Stout herb with hollow bristly stems and
broad oval shaped leaves that are also hairy. Bears
blue or white star shaped flowers that are popular
with bees.
Use: Use leaves and stems, flowers fresh, seeds dried
and roots dug up after flowering. An infusion of
leaves and seeds was used to increase milk supply in
nursing mothers and to treat coughs, colds and
depression.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: coughs, colds, depression
Common Box - Buxus sempervirens (Buxaceae)
(boxwood, box tree)
Description: Slow growing evergreen shrub. Sometimes
resembles a small tree, growing up to 16 feet tall.
Branches are covered with oval shaped leaves that are
shiny and dark green on the top and paler under leaf.
In mid spring blooms small greenish white flowers.
Use: Leaves are used fresh or dried; the bark and
timber can be used if pruned from larger branches.
Used to treat fevers and rheumatism and to promote
sweating. Leaves yield a red dye. CAUTION: The
foliage is too toxic for amateur medicinal use.
Marigold - Celdula officinalis (Compositae)
(Pot Marigold, common marigold, marybud, marygold, english marigold)
Description: Perennial herb with sticky stems. Grows
long oval leaves that are hairy and fleshy and smaller
at the top than the base. Stems yield one yellow
orange flower in early summer.
Use: Petals are used fresh or dried in the shade or
light heat. Whole flowers can be boiled and used as a
dye. Tea made from the flowers is good for gastric
disorders. Is mainly used for its antiseptic
properties and is used as an anti-inflammatory that is
well known for healing wounds. Its a common
ingredient in salves and ointments. Shakers used the
flowers to treat gangrene.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: Biennial herb with fleshy taproot and
slim stems that grow up to three feet and has a milky
sap. Slender toothy leaves that are oval shaped neat
the vase of the plant. In its second year will
produce pale blue or white flowers that are star
shaped in mid summer.
Use: Use leaves gathered anytime before flowering and
the roots dug after the end of summer (roots need to
be stored in sand in a cool place). Has no known
medicinal uses, leaves are used in winter salads and
in the sixteenth and seventeenth centuries it was
grown as a root vegetable.
Centaury - Centaurium erythraea (Genticianaceae)
(bitterherb, centaury gentian, feverwort)
Description: Delicate annual growing up to a foot
tall. Bunches of oval shaped leaves at base of plant,
several stems grow up to produce tubular flowers in
late summer that are pink with yellow centers.
Use: Entire plant is used, gathered at flowering time
and dried quickly in a warm room. Used medicinally in
a poultice for skin disorders. A tea made from whole
plant treats digestive disorders such as heartburn.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: digestive disorders, heartburn
Knapweed - Centaurea Nigra
(Lesser knapweed, black knapweed)
Description: Tough perennial with ridged stems and
hairy dark green leaves. Grows up to 3 feet tall and
sprouts spiky purple flowers in summer.
Use: Whole plant used as a diuretic. Used in
medieval times as a wound salve, and also to soothe
sore throats and bleeding gums.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: soothes sore throats and bleeding gums. Diuretic
Lawn Chamomile - Chamaemelum nobile (Compositae)
(Roman Chamomile, double chamomile, common chamomile, perennial chamomile)
Description: A hairy creeping perennial that grows up
to 18 inches high. Has ferny leaves and white and
yellow flowers in the summer that have an apple scent.
Use: The entire plant is used for distillation; the
flowers are used for essential oil and teas.
Chamomile is a key component in a famous tea that is
used to settle nervous disorders, bringing a sleepy
feeling, stimulating the appetite, and cleansing the
blood.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: nervous disorders, stimulating appetite, cleansing the blood
Description: Perennial herb with fleshing stems that
grows up to 3 feet tall with fine hairy leaves (yellow
on top and blue-green underneath). Many small yellow
flowers will appear in the summer, but all parts of
the plant contain an orange sap that can be irritating
to the skin.
Use: Cut the top growth of the plant at flowering
time, the sap can be collected at any time from the
top growth and from the roots when dormant. The roots
are ready to be dug up in autumn. The sap has been
traditionally used as a treatment for warts and a
source for orange dye. The flowers can be used to
treat thyroid conditions, and the roots have been
found to be beneficial to treat liver and gall bladder
disorders. CAUTION: In large doses it may be
poisonous and an irritant both internally and
externally.
Medicinal uses: thyroid conditions, liver and gall bladder disorders. Use with caution
Good King Henry - Chenopodium bonus-henricus (Chenopodiaceae)
(all-good, mercury, poor man's asparagus)
Description: Perennial herb with smooth fluted stems
growing up to 2 and a half feet tall, with thick
triangular fleshy leaves that appear gray and mealy at
first. Small yellow green flowers appear in clusters
at midsummer.
Use: The young leaves and shoots are cultivated as an
early green vegetable, spinach like with the first few
shoots sometimes blanched by earthing up and used like
asparagus.
Medicinal uses: rheumatism
Alecost - Chrysanthemum balsamita
(costmary, bible leaf)
Description: Perennial herb with a sharp biting
taste that grows up to 2 feet tall. Has finely hairy
creeping rootstock and oval leaves with a minty scent.
Bears small yellow flower with outer white petals in
late summer.
Use: Leaves and flowers are used gathering young
leaves at any time and flowers as they are beginning
to open up. Used to treat colds and digestive
disorders. Has been used in medieval times to ease
childbirth.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Description: Perennial herb with a large and deep
running taproot that gives off a milky sap with a
rosette of leaves at the base that are green and
jagged like dandelion in the wild species and gray and
oval shaped in the cultivated species. Hairy flower
stem grow up to 5 feet giving bright blue, white or
pink daisies all summer. A common weed.
Use: The roots and flowering stems should be used
fresh or dried slowly in the sun, and seeds and outer
portions (excluding the woody core) of the roots are
used in brewing drinks such as coffee. Leaves give a
blue dye. Tea from the flowers and stems are used to
treat gout, rheumatism and liver complaints. CAUTION:
Excessive use can lead to digestive upsets and
handling can cause skin irritation and dermatitis.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep the jar in a warm, dark place for 2 weeks. Shake the jar every two days. After the two weeks, strain the liquid off through cheesecloth into a clean colored glass jar and store away from heat and direct sunlight.
Medicinal uses: gout, rheumatism, anemia, liver complaints. Use with caution
Common Calamint - Clinopdium calamintha (Labiatae)
(mountain mint, mountain balm)
Description: perennial herb with creeping roots that
grows like a bush up to 2 feet tall. Stems are square
shaped and bearing gray oval toothy leaves that have a
minty scent.
Use: Leaves are used and can be gathered at any time
and are best dried in a slow warm heat. Medieval
physicians used it in the form of infusions as an
expectorant. The whole plant can be crushed and used
to treat bruises and sprains.
Infusion: Used to prepare more delicate parts of plants. 3 cups of water to 1 ounce dry herb or 1.5 ounce of fresh herbs; pour the freshly boiled water over herbs in a pot, cover the pot and let the herbs steep for at least 10 minutes. Strain and serve. Refrigerate unused portions, lasts up to 24 hours.
Decoction: used to prepare barks, roots and berries 4 cups of water to 1 ounce dry herb or 2 ounces fresh herb; finely chop herbs in a pan and cover with the water (which should be cold). Bring this mixture to a boil, cover and simmer for about 5 minutes. Then strain the liquid off and press as much of the remaining liquid out of the herbs as possible. Refrigerate unused portions, lasts up to 2 weeks.
Tincture: A tincture is a good solution for long term treatment as will store for up to two years. 8 ounces of dried herb, 1.5 cups of alcohol (grain alcohol like Everclear), and 4 cups of water; Chop your herbs up finely and put them in a glass jar with a good tight fitting lid. Pour the liquid over the herbs and tighten the lid. Keep t
