HerbSupplements.LifeTips.com

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Cora Blankenship
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2 Category: Alternative Herbal Healing Subcategory: A Natural Medicine Cabinet Tip: Aloe Dosage/Safe Use *** Do NOT confuse a freshly snapped leaf of aloe and the gel it offers with products that are made from the plant's inner juices. This is COMPLETELY different, and the gel is what you want to use. The juice from deeper in the plant is used as a STRONG laxative, and should not be used, in my opinion, unless you know what you're doing. Use the gel; that's what you will get from a freshly snapped leaf. Growing aloe for medicinal use is simple. Aloe requires little water, and enjoys good sun. Simply snap off one of the lowest leaves, cut it lengthwise, and coat your burn or cut with the gel. Tip: Herbal Medicine and the Elderly If you're over 65, keep to the low dosages suggested for any herbal products you choose. Age is a definite factor in increased sensitivity to medicines, as well as added side effects of any medicines, herbal or otherwise. Tip: Supplement Label Regulations Herbs are classified by the U.S. government as "Dietary Supplements", and are not regulated as drugs. Certain statements can legally be made on a supplement label, such as "increases circulation", but other statements cannot be made, such as "alleviates asthma". Know what you're reading. The claims that can be made are specific to the exact action of the effect of the herbal medicine on the body, and no claims of "cures" can legally be made, although there is proof that many herbs have such healing properties. Subcategory: Herbal Glossary Tip: Antiemetic An antiemetic herb is one that helps alleviate vomiting. Subcategory: Medicinal Recipes Tip: Soothing Sage For mouth sores and sore throats, combine 1 teaspoon of dried Sage with 1 cup boiling water. Steep for 5-10 minutes. Strain and drink infusion either hot or cool. Do not use this recipe if you are breastfeeding! Sage will dry up your milk. You can use Thyme instead.

3 Category: Edible Flowers Subcategory: * Cooking With Flowers Tip: A Few Edible Flowers A few edible flowers other than herbal blossoms are: calendula, nasturtiums, dianthus (clove pinks), pansies, violas, violets, old fashioned roses, and borage. Also tasty are some varieties of tulips, tuberose begonias, kale, pea, and mustard blossoms. Subcategory: Daylily Tip: "Golden Needles" Dried daylily buds are sold in Asian Markets as "Golden Needles". Soak them in hot water for 15 minutes or so, and use them in your Asian dishes such as moo shu pork or sour soups. Tip: Cooking with Daylily A few flower petals are delicious in a salad. The buds are wonderful if still closed, and should be cooked like any other vegetable. Pick them just before they open, they're a great taste added into stir fries, or in with snap peas, carrots, or green beans. Category: Herb Gardening Subcategory: Choosing Which Herbs To Grow Tip: Choosing Herbs for Your Garden How will you be using your herbs? Mostly for cooking? For medicinal use? Both? Thinking about a tea garden? Or do you just want to integrate some beautiful herb plants into your flower garden for added color and beauty? Think these questions through and you will find your answers. I have an A - Z list of herbs to help guide you on this site! Subcategory: Harvesting Your Herbs Tip: Harvesting Flowers

4 Most herbs are ready to be harvested just as the flower buds first appear. The leaves contain the maximum amount of volatile oils at this stage of growth, giving the greatest flavor and fragrance to the finished product. Tip: Herbal Fertilizer Mix equal parts dry nettles and dry red raspberry leaf: I often use 1 handful of each to a gallon of water. Leave alone for 1 week to ferment and there you have it...fantastic fertilizer!! Tip: The Early Bird Gets the Mildew Wait until after the dew dries on your plants before harvesting. You risk mildew if you don't. Your plants oils are at their best once they have been warmed from the sun. Subcategory: Planting Your Herbs Tip: Mist Your Sproutings Spray your plants with a bit of water every day. Keep them moist and happy. A good lighting and moist, not wet, plant combination will work every time. Tip: Transplanting Dig a hole slightly deeper and wider than the pot the herb came in. Gently remove the herb from its pot, taking the soil around the roots with it. Set the herb in the prepared hole, and fill in with the surrounding soil, gently tamping the soil with your hands. Leave an inch or two of bare stem under the leaves and above the soil to make room for mulch. Apply about an inch of mulch to help keep soil temperatures even and evenly moist. Mulch keeps out weeds, too. Water with a gentle drizzle. Tip: Turn Your Seedling Pots Be sure to turn the pots every few days so when the plants take off, they don't twist in one direction toward that sun or bulb. Category: Herbal Beauty Tips Subcategory: Hair Care Tip: Baldness prevention Gota Kola, nettle and rosemary have all been said to help stimulate hair growth.

5 Subcategory: Herbal Baths/Spas Tip: Cleansing Herbs for the Bath Borage Fennel Lemon balm Rose Petals Sage Subcategory: Lotions and Oils Tip: Violets and Vitamin A Violets contain a great amount of vitamin A. As such, you might want to include the leaves and flowers in your cosmetic toners and infused oils. Subcategory: Masks Tip: Dry skin mask Dry skin can be refreshed and moisturized by applying simple honey. Leave this effective mask on for 20 minutes before rinsing with tepid water. Your face will thank you for it! Category: Herbal Crafts Subcategory: Gift Infusions Tip: Herbal Vinegar recipe For a wonderful spicy vinegar, combine peppercorns, cloves, gingerroot and a red chili pepper with 2 cups of balsamic vinegar into a quart jar. Place plastic wrap on top before putting on the metal top to prevent erosion of the metal. STore in a dark place for 2 weeks, shaking every few days. Strain and pour into sterilized bottles. Add a bit of fresh herbs for an attractive decoration. Use within 6 months. Subcategory: Herbal Gift Baskets Tip: Easy Gifts For Less Use last year's herb stash to make up simple blends of tea for your family and friends. They will enjoy the unexpected gift and you will make room for this year's bounty.

6 Category: Herbs For Pets Subcategory: Dietary Additons Tip: Nutritional boosts Herbs that are safe and nutritious for your pets are: Nettles, alfalfa, flaxseed and dandelion to name a few. These herbs are gentle and full of minerals and iron. Subcategory: Health Problems Tip: Skin problems in pets Chronic skin problems usually point to systemic disease. This means that there is an underlying internal problem that shows itself outwardly through a skin issue. Category: Herbs in the Garden A-Z Subcategory: Chamomile Tip: German Chamomile German Chamomile grows to a height of 2 feet or so and is easily started from seed. It prefers full sun to partial shade and is not invasive. Subcategory: Chicory Tip: Chicory as a laxative Chicory is a mild laxative that gently works without some of the common cramping that often occur with harsher remedies. Subcategory: Dandelion Tip: Nutrition in your lawn Dandelion is high in Vitamin A, Protein, Potassium, C, K, D, and B complex, iron, manganese, phosphorus and trace minerals. This unassuming herb also tastes wonderful! Subcategory: Dill

7 Tip: Growing Dill Dill grows easily from seed, prefers full sun, and reaches a height of about 3 feet. If you don't collect every seed, you'll have it all over the place, so harvest those seed heads with care. Subcategory: Oatstraw Tip: Oatstraw Oatstraw grows very easily from seed. Harvested and dried while still green, it is full of silicic acid and calcium, and makes a nice, mild-flavored tea. A great way to add calcium to your diet. Subcategory: Oregano Tip: Oregano Oregano is a mint, so grows easily from cuttings. Yes, it can take over your garden, so you might want to plant it in a container. Oregano prefers full sun to partial shade and grows to a height of 1 to 3 feet. Subcategory: Parsley Tip: Parsley Parsley is a biennial plant, easily started from seed. It prefers full sun to partial shade and does not spread. I like to use it as a border, as it only grows to about 12 inches in height. Category: Herbs, Culinary A-Z Subcategory: Parsley Tip: Parsley Parsley is one of those herbs that when dried loses most (if not all) of its flavor. Think of using dried parsley as a color addition to your dishes, and nothing else, because it imparts nothing else! Fresh parsley is easy to grow and easily found at market, and there is just no comparison. Frozen parsley is passable, especially for medicinal use, such as in teas, but dried? Don't bother!

8 Category: Herbs, Medicinal A-Z Subcategory: Basil Tip: Basil - What Is It? Well who doesn't know that basil is a member of the mint family, and an aromatic annual herb used in cooking as well as health? The plant can grow up to 3 feet tall! Tiny white or purple flowers adorn it in full bloom. Subcategory: Bearberry Tip: Bearberry - What Is It? Bearberry, also called Uva Ursi and Mountain Box, grows in the cooler regions of North America, northern Europe, and northern Asia. The leaf is used medicinally. It's bright red berries ripen in the fall and end up feeding birds and animals throughout the winter time. Bearberry is used to treat urinary tract infections, mainly, and has been a recommended treatment for this problem since at least the early 1800's. Subcategory: Bilberry Tip: Bilberry - Dosage/Safe Use Don't go out and grab large amounts of this fruit to eat, you'll get diarrhea. Don't eat large amounts of the leaves, either. I get mine in capsule form. Read labels! Be sure what you're getting is what you want to get. For Bilberry, ascertain that the capsules you're buying have the right amount of active properties, such as 10 milligrams of anthocyanosides. Take two 475 milligram capsules of bilberry twice daily, or make a tea of 1 to 2 tablespoons of crushed bilberry fruit in one cup of boiling water, steeped for minutes and strained. Subcategory: Birch Tip: Birch - Dosage/Safe Use Don't use the essential oil of birch, as it can be toxic. Otherwise there are no reports of problems using birch in normal capacities. 1 teaspoon of birch leaf tincture taken 3 times a day. Add a handful of birch bark, 1 or 2 teaspoons of the powdered form of birch bark, or 2 tablespoons of birch leaves, freshly chopped, to 1 cup of boiling water. Let this tea steep for 10 minutes. Drink this only once a day.

9 Tip: Birch - What Is It? Birch is a flowering tree that grows in the U.S., Asia, and Europe. It's quite common, and the small, serrated leaves hold a juice that is used to make beers, wine and vinegars. Subcategory: Yarrow Tip: Therapeutic Uses of Yarrow Yarrow is found growing in the wild everywhere in North America, except the southwest. Therapeutic uses include: Gallbladder problems, gastritis, intestinal bleeding, hemorrhage, no appetite, menstrual pain, and also liver disease. Yarrow helps stop bleeding and also reduces inflammation and swelling. It's good to use on wounds, especially wounds that are slow to heal. It also has phytochemicals that ease muscle spasms, and can be used to treat menstrual pain. Yarrow stimulates release of bile, which improves gall bladder and digestion. Category: Homemade Seasoning Blends Subcategory: Ethnic Blends Tip: * Please Read Me Part of the challenge of creating delicious ethnic dishes at home involves getting the spices right. These ethnic blend recipes will give you a head start, and a chance to get creative in the kitchen. You should be able to find most ingredients in your local market's ethnic or gourmet sections or health food stores. These blends will impart a richer, true flavor to your dishes, because you're mixing the blends yourself, as opposed to mixes that may have sat for years at the market. Subcategory: Meat and Seafood Blends Tip: * Introduction Use these meat and seafood mixes in many ways. Rub onto meats and poultry an hour or so before cooking. Use in butters or oils as a baste. Sprinkle on steaks or roasts before grilling or cooking. Mix into breadcrumbs before coating chops, fish, or poultry. Marinade your meats and seafood prior to cooking in oils, vinegars, and these mixes. Try them in your sauces to go along with the meat or seafood, as well. Be creative! Tip: All Purpose Meat Blend

10 Use this delicious blend on all kinds of meats and poultry. 2 parts rubbed sage 2 parts dried marjoram 1 part dried oregano 1 part dried basil 1 part dried thyme 1 part dried rosemary 1/2 part dried French tarragon 3 parts crumbled bay leaf Mix all ingredients and store in an airtight, glass container. **Discard bay leaf pieces before eating! Subcategory: No Salt Blends Tip: NoSalt Meat Salt Great flavor on steaks, chops, burgers and chicken. 1 Tablespoon onion powder 1 Tablespoon garlic powder 1 Tablespoon Italian Seasoning 1 Teaspoon dried oregano 1 Teaspoon paprika 1 Teaspoon dried parsley flakes 1 Teaspoon dried tarragon Grind fine, place in large-holed shaker. Use at the table to replace salt, sprinkle on meats before cooking. Subcategory: Specialty Blends Tip: Rice Seasoning Mix Try this wonderful blend of herbs and spices in your next rice dish. Very tasty! 2 Tablespoons dried basil 2 Tablespoons chicken bouillon granules 2 Tablespoons dried parsley 2 Teaspoons onion powder 3/4 Teaspoon garlic powder 1/4 Teaspoon dried thyme Mix and store in glass container with airtight lid. Use in rice dishes, such as: Rice Pilaf with Homemade Rice Seasoning Mix 1&1/2 cups uncooked long grain rice 3&1/2 Tablespoons Rice Seasoning Mix 10 strands of uncooked spaghetti noodles, broken into 1/2 inch pieces 2&1/2 cups water 1 Tablespoon butter Mix rice blend with rice and pasta pieces. Add water and butter and stir. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes, stirring occasionally. Tip: Three-Herb Blends Try mixing these herbs to use with cheeses, fish, omelettes, salads, soups and stews, and vegetables Teaspoon dried basil, 1/2 Teaspoon dried marjoram, 1/2 Teaspoon freshly chopped chives. 2. 1/2 Teaspoon dried borage, 1/4 Teaspoon burnet, 1/2 Teaspoon chopped chives Teaspoon dried burnet, 1 Teaspoon dried thyme, 2 Teaspoons freshly minced parsley Tablespoon minced celery, 1 Teaspoon freshly minced burnet, 1 Teaspoon freshly minced parsley 5. 1 Teaspoon dried chervil, 1/2 Teaspoon dried parsley, 1/2 Teaspoon chopped chives Tablespoon freshly minced lovage, 1 Teaspoon freshly minced parsley, 1/4 Teaspoon dried oregano Teaspoon freshly minced sweet marjoram, 1 Teaspoon freshly minced parsley, 1/2 Teaspoon dried rosemary.

11 Category: Infusions Subcategory: *Precautions! A Must Read Tip: Some Very Helpful Hints A few sound ideas to make creating infusions fun and simple. Plan Ahead! Since you want to use only the freshest ingredients, you may very well get to shop 2 times. Once to buy the ingredients that will steep in the liquid, maybe for weeks at a time, and again for the fresh herb garnishes. (This is a great reason to start growing your own herbs!) Crack and crush spices with a spice or coffee grinder that you wash well before using again. Grinders are so inexpensive anymore that having one for spices and one for coffee isn't much of an expense. Use a mortar and pestle for a workout, or the bottom of a heavy skillet against a cutting board. "Bruise" fresh herbs with a wooden spoon instead of cutting them for infusions. This not only will prevent discoloration, but it releases more of the natural oils in the herbs, as well. Blanching (dipping quickly in steaming water) fresh herbs will help bring out their deep colors and flavors, and take away bitterness from some herbs. Wash citrus fruits carefully with hot, soapy water to get rid of all traces of pesticides and wax. Rinse and dry well. Use a zester, stripper, or vegetable peeler to remove the peel without getting any of the very bitter pith, or white pulpy part between the skin and fruit. Zest first, juice later. Strain vinegars and oils through 3 or 4 layers of cheesecloth, or just use a paper coffee filter. Squeeze the filter or cheesecloth, and press down to release all of the flavorful oils. Tip: Three Rules A few rules that don't change, and make for some excellent infusions! 1. Always use high quality ingredients. 2. Be sure that everything that comes into contact with the mixes has been sterilized and is completely dry. 3. Label and date every mix you make, and use everything within a week of creation, or discard. Subcategory: Flavored Oils and Butters Tip: Cilantro and Chile Pepper Oil Add some of this oil to salsa, or drizzle over grilled shrimp or swordfish. Very easy way to add great flavor. 3/4 cup cilantro leaves 4-6 dried chile peppers zest and juice of 1 lime 1 cup white wine vinegar 1 sprig fresh cilantro Rinse and dry cilantro leaves. Crush with a wooden spoon and place the leaves, peppers, lime zest and juice in a sterilized glass container. Cover with the vinegar, and shake or stir well. Seal tightly, and place this container in a cool, dark place, or in the refrigerator for 7 days. Strain. Place a fresh cilantro sprig in a sterilized glass bottle or jar. Add the strained vinegar and seal tightly. Keep this vinegar in a cool, dark place for up to 2 months.

12 Tip: Lemon Thyme Oil zest from one lemon 1&1/2 cups fresh thyme leaves and stems 1 cup olive oil Rinse thyme, wrap in cheesecloth or place in a fine mesh strainer, and immerse in boiling water for 5 seconds. Drain quickly and plunge into ice water. Drain well, remove from cheesecloth and dry thyme completely. Puree all ingredients in a blender or processor, strain, and pour this strained oil into a sterilized glass jar, covering tightly. Keep in refrigerator and use within one week. This is a classic, and works well with eggs, poultry, seafood, beef marinades and potatoes. Tip: Pizza Oil Use this oil in pizza dough or on it before baking, in bruschetta dough or drizzled on it after baking, and with pasta and vegetables. 2 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoon dried oregano 2 teaspoons crushed red pepper flakes 1 teaspoon black peppercorns, crushed 1 cup olive oil Mix all ingredients in a small saucepan and bring to a boil, stirring. Boil for 5 seconds, cool, then strain oil into a sterilized glass jar and cover tightly. Store in refrigerator and use within one week. Category: Storing Your Herb Subcategory: Drying Herbs Tip: Drying Herbs One way to dry herbs is outdoors in old freezer drawers. You know, those wire drawers. Just line them with nylon or stainless screen wire so that the herbs don't fall through, and lap enough screen over the edge so that you can fold it back over the herbs to keep bugs out. Subcategory: The Basics Tip: Using Dried Herbs One way to develop the flavor of dried herbs is to soak them for several minutes in a liquid that can be used in the recipe; stock, oil, lemon juice or vinegars.

Recipe. Ranch Dressing Mix

Recipe. Ranch Dressing Mix Ranch Dressing Mix A homemade ranch recipe is a healthy alternative to store bought ranch and is perfect for serving with vegetable and salads. Yogurt offers a high amount of protein for just a few calories.