Herbs for Long-Lasting Health: How to Make and Use Herbal Remedies for Lifelong Vitality

CHAPTER FOUR

Recipes for Longevity and Well-Being

Age is not an illness, so it’s not necessary to take these herbs in the rather orthodox form of medicinal capsules or tinctures. These are not “by prescription only” botanicals, but herbs to use daily as food in soups, teas, elixirs, condiments, and whatever other creative way strikes your fancy. This is a great opportunity to have fun and enjoy your “medicine.”

Making and Using Herbal Remedies

While it’s possible to buy really excellent herbal products today, preparing and using your own herbal remedies is a simple art that’s quite easy to learn and fun to do. In fact, people have been doing this very thing for centuries, following similar steps and procedures to produce high-quality herbal products. I’ve included easy-to-follow instructions here. You can also learn more about herbal preparation in Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide. However, if making herbal remedies is not your cup of tea, don’t despair. You can easily find high-quality herbal products in many natural food stores, herb shops, and online (see Resources for some suggestions).

The quality of the herbs you use is important. Buy herbs from local growers, or from a reputable herb or natural food store. Better yet, grow your own. You can learn how to tell good-quality herbs by their color, taste, scent, and effect. Use the same standards you’d use when shopping for vegetables at the farmers’ market or grocery store. Even dried herbs need to look alive, colorful, and fragrant (not necessarily good smelling, but scented). If an herb is not effective, it probably was of poor quality or the dosage isn’t correct for the individual.

Determining Dosage

Guidelines for determining correct dosages are provided starting here. However, deciding the proper dosage of herbs for an individual is not an exact science. As individuals, we respond somewhat differently to herbs and treatments. Even in conventional/allopathic medicine, drug dosage is far more arbitrary than we’re led to believe. Herbalists are, perhaps, quicker to admit that determining dosage for each individual involves some skill, yes, and experience, but also a healthy touch of “inner knowing” and observation. When using herbs, one doesn’t have to be as concerned about “overdosing,” as generally herbs that are commonly used are safe and nontoxic. There are herbs, certainly, that are extremely toxic and some that need to be used with caution, but only safe and nontoxic herbs are included in this book.

Considerations to take into account when determining proper dosage:

Taking these factors into account will help you determine a more accurate dosage. Ultimately, when determining the correct amount of herbs to take, you must trust the wisdom of your own body; listen to what it’s telling you, and, when in doubt, ask the plants. They often give the best advice. When unsure how much of an herbal preparation to take, use the following chart.

Dosage Guidelines

Chronic problems are long-term imbalances such as PMS, chronic back pain, migraines, arthritis, and allergies. Chronic issues usually develop slowly over a period of weeks or months and generally require a long-term commitment to the correct the imbalance. Chronic problems can flare up and manifest acute symptoms, but the underlying problem is longstanding. When treating chronic health problems, the following dosages are suggested:

Tea	3–4 cups daily for five days, rest for two, then repeat for several weeks or until the problem is corrected.
Extracts/Tinctures*	1⁄2–1 teaspoon 3 times daily for five days, rest for two, then continue for several weeks or until the problem is corrected.
Capsules/Tablets	2 capsules/tablets 3 times daily for five days, rest for two, then continue for several weeks or until the problem is corrected.

Note: Though it’s not necessary to follow an exact cycle of 5 days on, 2 days off when using herbs, everything in nature follows a pattern or cycle. I’ve found that it’s better not to use herbs every day, not because they are toxic or will overload the body, but because it allows for a natural cycle of rest and renewal. Some herbalists follow a cycle of 3 weeks taking an herbal remedy, with 1 week off.

Tea	1⁄4–1⁄2 cup throughout the day, up to 3–4 cups. Discontinue when symptoms subside or lessen.
Extracts/Tinctures (Includes syrups and elixirs)	1⁄4–1⁄2 teaspoon every 30–60 minutes until symptoms subside.
Capsules/Tablets	1 capsule/tablet every hour until symptoms subside.

How to Determine Measurements

While many people are converting to the metric system, I still use the simpler’s method of measuring. Many herbalists use this system because it is effective, simple, and versatile. Throughout this book measurements are given as “parts”: 3 parts passionflower, 1 part lemon balm, 2 parts oat tops. A part is a unit of measurement that can be interpreted to mean cups, ounces, pounds, tablespoons, or teaspoons. The use of “part” allows the measurement to be determined in relation to the other ingredients and allows each recipe to be made in the amounts needed.

Sample Formula Blended in the Simpler’s Method

parts	Parts in tablespoons	Parts in teaspoons
3 parts passionflower	3 tablespoons passionflower	3 teaspoons passionflower
1 part lemon balm	1 tablespoon lemon balm	1 teaspoon lemon balm
2 parts oat tops	2 tablespoons oat tops	2 teaspoons oat tops

Forms of Herbal Medicine

Herbal remedies come in many forms, from tea, tablets, and capsules to tinctures, syrups, and extracts. Though there are preferences for how to prepare and take herbal remedies, the best herbal remedy won’t work if it sits on the shelf. So, if it’s easiest for you to take capsules or tablets, rather than teas or tincture, then by all means, do so. How you prepare and take your herbal remedies should be in the form that’s easiest and most enjoyable for you. Following are the some of the most common ways to prepare herbal remedies.

How to Make Medicinal Herbal Tea

I prefer herbal tea and recommend medicinal blends as part of every health protocol. Why? Not only is water a “user-friendly” safe solvent that extracts most of the healthy constituents from the plants, but drinking herbal tea reminds us to take an active part in our health and well-being. The very act of preparing tea involves us in the healing process.

Tea is warming and soothing to the soul. It is as ancient as time itself and captures the essence of fire, water, earth, and plant life. When you brew a cup of tea, you perform an act of alchemy, the mixing and brewing of the elemental forces. Every health program should have as its foundation an herbal tea formula or two. You can add capsules and tinctures, herbal baths, or other treatments, but tea is an important part of every herbal protocol (at least in my book!). But again, tea is not necessarily every one’s favorite way to use herbs. It requires a bit more time to prepare, and often medicinal herbs can taste bitter and unpleasant. If you should try herbal tea as part of your health program, try infusing a quart of tea each evening (use a quart canning jar with a tight-fitting lid). Let it sit overnight, strain the herbs out in the morning, and your tea’s ready to drink.

How to Make Herbal Capsules

Herbal capsules are one of the most popular ways to ingest herbs. They’re quick and easy to take, as well as being virtually tasteless. Be sure that the capsules you use are vegetable based; they are much higher quality than gelatin capsules made from animal sources. They also dissolve quickly and are easy to digest. New cryogenic grinders powder the herbs at subzero temperatures, retaining all of the plant constituents. The powdered plants smell and taste fresh and are generally of high quality. You can open a capsule to test for quality. Use the same quality control you’d use for bulk herb products; does it taste and smell potent? Does it still retain some of its color? Powdered herb should taste, smell, and have a similar color as when it was newly dried.

There are many excellent ready-made herbal capsules/formulas on the market, but it’s best to know your sources well (see Resources for a list of suppliers of high-quality herbs and herbal products). You can also easily make your own capsules. It is a bit time consuming, but also is a nice meditative process. Empty capsules are opened, powdered herbs are packed in each half, and the halves are then joined. There are also inexpensive hand “machines” that quicken the task.

How to Make Herbal Powders

Powders are one of the easiest ways to take herbs and can be used in far more creative ways than capsules. Powdered herbs can be blended together and then added to food, blender shakes, and drinks. They can also be mixed into honey to form a thick paste. This herbal honey spread can then be used on toast and crackers, stirred into hot water, or, depending on the herbs, licked from the spoon. For instance, try cinnamon/ginger/licorice honey! Yum! Powders can also be combined with dried fruits, honey, and carob powder to make candy balls, a favorite herbal remedy for young and old alike. I especially like herbal powders added to soups and sprinkled in stir-fries. Be sure to purchase only good-quality herbal powders from reputable herb and natural foods stores, or grind your own. Most home grinders and mills don’t powder herbs finely enough to use in these recipes, so it’s often better to buy herbs already powdered.

How to Make Herbal Tinctures

Tinctures are concentrated liquid extracts of herbs. Once prepared, tinctures are ready-made and easy to take. Simply dilute the desired amount, usually a few drops, in a small amount of water, tea, or juice. Most tinctures are made with alcohol (80 to 100 proof) as the solvent or extractant. Alcohol is an excellent solvent and generally extracts most of the active constituents of herbs. However, some people prefer not to use alcohol due to health or religious reasons. You can also make effective tinctures with either vegetable glycerin or apple cider vinegar as the solvent. Though they won’t be as strong as alcohol-based preparations, or extract the medicinal constituents as readily, vegetable and/or vinegar tinctures are suitable for those who don’t tolerate or prefer not to use alcohol.

Most herbs when tinctured in alcohol retain their properties for years. Vinegar and glycerin tinctures have a shorter shelf life but should last for at least a year or two, and possibly much longer. Tinctures are best stored in a cool, dark location.

Simpler Method for Making Tincture

There are several methods used to make tinctures. The traditional or simpler’s method is the one I prefer. It is an extremely simple system that produces beautiful tinctures every time. All that is required to make a tincture in the traditional method are the herbs, the menstruum (solvent), and a jar with a tight-fitting lid.

Making a tincture

Recipes

7-Herb Long-Life Soup

This is a wonderful recipe that can incorporate any number of tonic or adaptogenic herbs. A highly nourishing and restorative blend, 7-Herb Long-Life Soup is an excellent broth to serve when someone is sick or recovering from illness. While the herbs can be fresh or dried or a combination of both, you should use fresh herbs whenever possible. If unavailable, the dried chopped roots will do. This soup also may be made in a chicken soup base.

§  olive oil

§  2 onions, sliced or chopped

§  2–3 cloves garlic, chopped

§  3 quarts water

§  4 fresh or 4 ounces dried burdock roots, thinly sliced

§  4 fresh or 2 ounces dried dandelion roots, thinly sliced

§  2 ounces goji berries

§  1 ounce astragalus

§  1 ounce fo-ti (ho shou wu), cut and sifted

§  1 ounce ginseng root (any variety)

§  1 tablespoon freshly grated gingerroot

§  8 large shiitake mushrooms (fresh or dried),chopped

§  miso paste of choice

1.            1.In a large pot, heat just enough olive oil to cook onions and garlic. Sauté the onions and garlic in the olive oil until tender and golden. Add the water and bring to a boil.

2.            2.Add the herbs and mushrooms, turn down the heat, and simmer over low heat for several hours.

3.            3.When the roots are tender, turn off the heat and strain out the herbs. (I often leave the herbs in, especially if most of them are fresh. If dried herbs are used, strain them out before eating.) Add miso paste to taste. Do not boil the miso, as it destroys the valuable enzymes in it. Other seasonings and chopped vegetables may be added for flavor and nutrients.

Ginger

Nettle Spanakopita

In this recipe, you can adjust the flavors — leave out the rice, leave out the eggs, leave out everything but the herbs for that matter — but this is the filling I love the best. It is rich, aromatic, and mouthwatering.

Phyllo dough is now sold ready-made in the frozen food section of most grocery stores. The phyllo must be completely defrosted and at room temperature.

Be careful while handling “mother nettle,” who will sting right up until the time she’s cooked. You will need a large amount of fresh nettles because they cook down considerably.

§  2 cups water

§  1 cup brown rice

§  3–4 quarts fresh nettle tops (or other wild or cultivated greens, as desired)

§  olive oil

§  3 large onions, chopped

§  1 full head of garlic, chopped

§  basil, oregano, marjoram, and thyme

§  1 cup ricotta cheese

§  ¹⁄₂ cup grated provolone or cheddar cheese

§  2 eggs

§  ¹⁄₂ cup butter

§  1 package phyllo

§  ¹⁄₂ pound feta cheese, crumbled

1.            1.Preheat oven to 350°F. Bring the water to a boil, add the rice, cover, and simmer over low heat for 45 minutes or until done. While the rice is cooking, steam the nettle tops for about 20 minutes, or until completely steamed through.

2.            2.In a skillet, heat just enough olive oil to cook the onions and garlic. Sauté the onions and garlic until translucent. Add basil, oregano, marjoram, and thyme to taste.

3.            3.For the filling, combine the rice, steamed nettles, and onions and garlic in a large bowl. Add the ricotta cheese, provolone or cheddar, and eggs; stir well.

4.            4.Melt the butter in a small saucepan. Place the phyllo under a damp towel to prevent it from drying out, and work quickly. If exposed to the air too long, the phyllo will become dry, brittle, and unworkable.

5.            5.Butter the bottom and sides of a 9- by 13-inch baking dish. Place a layer of phyllo on the bottom of the pan and brush lightly with butter using a pastry brush. Add another layer of phyllo and butter lightly. Repeat this process until you have used half the package of phyllo.

Pickled Nettles, Anyone?

One of my favorite ways to prepare fresh nettles is to pickle them. Served with toast, feta, and olives, pickled nettles are a rare treat. Pick the fresh tender tops of nettle. Place them raw in a quart pickling jar. Fill the jar to the top with vinegar, being sure that no nettles surface above the vinegar. A few garlic cloves and whole cayenne peppers are a nice addition. Cap tightly, and let sit 8 to 12 weeks.

6.            6.Pour the filling over the phyllo and sprinkle crumbled feta on top. Place a layer of phyllo over the filling, butter lightly, and repeat until you have used all the phyllo or you get tired of layering and buttering. Cut into pie-shaped wedges before baking.

7.            7.Bake for about an hour or until lightly browned. Invite your friends over to share this delicious dish. Serve with a fresh wild herb salad or Greek nettle marinade, French bread, and hearty red wine.

Seaweed Salad

It is sometimes challenging for people to learn to cook with seaweed. The following recipe is an interesting combination of flavors and creates a marvelous dish. The hundreds of people I have served it to have loved seaweed prepared this way.

Though you can use any variety of seaweed in this dish, my favorite is hiziki (sometimes spelled hijike) or arame. These are both delicious, mild-flavored seaweeds. Wash your seaweed thoroughly, and chop it into bite-size pieces. If using dried seaweed, you will need to reconstitute it by soaking it in cold water for approximately ¹⁄₂ hour.

§  olive or sesame oil

§  2 onions, chopped

§  1–4 garlic cloves, chopped

§  1 tablespoon freshly grated ginger

§  2 cups thinly sliced carrots

§  ¹⁄₄ cup water

§  1 cup seaweed (more or less to taste)

§  2 cups cooked brown rice

§  ¹⁄₂ cup tamari (soy sauce)

§  ¹⁄₄ cup honey

§  2–3 tablespoons toasted sesame oil

§  cayenne

1.            1.In a pan, heat just enough olive or sesame oil in which to cook the onions. Sauté the onions until golden brown. Add the garlic and ginger. Cook a few minutes longer. Add the carrots and water. Cover the pan and let steam over very low heat for 8–10 minutes, or until the carrots are soft.

2.            2.When the carrots are soft, add the seaweed and cook a few minutes longer. Add the rice and stir well.

3.            3.In a separate saucepan, warm together the tamari, honey, toasted sesame oil, and a touch of cayenne. Adjust the flavors and pour over the rice/seaweed mixture. It will taste sweet, hot, and spicy. This dish is traditionally served cold but is delicious hot as well.

Zoom Balls

Zoom Balls combine nourishing herbs with high-powered stimulants to provide a balanced form of energy. This recipe makes 60 large, super-delicious Zoom Balls. Toast the shredded coconut until light brown to add a delicious flavor and crunch to the balls.

§  3 cups tahini, also called sesame seed butter (drain excess oil from the top)

§  1 cup cashew or almond butter

§  2 cups honey (more or less to taste)

§  4–6 ounces guarana powder

§  2 ounces kola nut powder

§  2 ounces Siberian ginseng powder

§  1 ounce rhodiola powder

§  ¹⁄₂ ounce nutmeg and/or mace

§  2 tablespoons cardamom powder

§  1 package bittersweet chocolate chips or carob chips

§  8 ounces unsweetened shredded coconut, lightly toasted

§  1 cup finely chopped almonds, walnuts, or hazelnuts

§  unsweetened cocoa powder to thicken

§  2 pounds bittersweet dark dipping chocolate (optional)

1.            1.Mix the tahini, nut butter, and honey together until smooth. Combine the herbal powders and add to the nut butter mix.

2.            2.Add the chocolate chips, coconut, and nuts to the mixture and mix in well (this usually will require mixing with your hands). Add enough cocoa powder to the mix to reach the desired thickness.

3.            3.Roll the mixture into balls the size of walnuts. For a finishing touch, roll each ball in carob, cocoa powder, or coconut. Place on sheets of waxed paper and store in a tin with a lid. Store in a cool place; refrigeration is not required. They will keep for several weeks.

1.            4.Roll the mixture into large balls and chill. Melt two pounds of bittersweet dark dipping chocolate in a double boiler. Dip the balls one at a time in the melted chocolate. Use a fork to dip, tapping the fork against the side of the pan to get rid of any excess chocolate, and place the balls on waxed paper to cool. Store in baking tins in a cool place. They will last a few weeks. Have a ball!

Variation: To make Longevity Balls, follow the recipe for Zoom Balls, substituting the following herb combination (or create your own blend of adaptogen herbs).

§  1 part ashwagandha

§  1 part eleuthero

§  1 part licorice

§  1 part reishi mushroom

§  1 part rhodiola

Siberian ginseng

Long-Life Elixir

This is an herbal tonic that builds strength and vitality. Although it can be used by both sexes, it is predominantly a yang (masculine) type of tonic and was formulated especially for men.

This recipe invites your creativity; in fact, it begs for it. You can use different herbs, different proportions, and different flavoring agents. Truthfully, I’ve never followed the exact recipe twice myself, though each batch is similar. For each quart of tincture, use about two nice-size, good-quality ginseng roots (or whatever you can afford). This strong herbal tonic will taste like a rich liqueur and is excellent for you. Serve in a fine little goblet and sip as an aperitif.

Astragalus

§  ¹⁄₄ part saw palmetto berries

§  1 part astragalus

§  2 parts Siberian ginseng

§  2 parts fo-ti

§  2 parts damiana leaf

§  2 parts gingerroot

§  2 parts licorice

§  1 part Chinese star anise

§  Panax ginseng roots

§  brandy

§  black cherry concentrate (available at most health food stores)

1.            1.Place the herbs in a widemouthed glass jar and cover with a good-quality brandy. Cover with a tight-fitting lid and let sit for 6–8 weeks; the longer the better.

2.            2.Strain, reserving the liquid. Set the ginseng roots aside, and discard the other herbs. To each cup of liquid add ¹⁄₂ cup black cherry concentrate. Be sure this is a fruit concentrate, not a fruit juice, and do not add more than ¹⁄₂ cup of concentrate per cup of tincture. Shake well; rebottle. Drop the ginseng into the bottle also. I often put them in whole, but they also can be sliced first. Store Long-Life Elixir in a jar with a tight-fitting lid and place in a cool spot (no refrigeration needed). It will keep for several weeks. A standard daily dose is about ¹⁄₈ cup.

Ginseng Honey

I often preserve my herbs in honey. Occasionally, when using fresh ginseng roots with high moisture content, my honey ferments and I end up with ginseng-honey mead! If you don’t want mead (it’s rather strong-tasting), partially dry your roots before using them.

§  Of course, you can mix other herbs in with your Ginseng Honey. Try fo-ti, astragalus, ashwagandha, and any combination of spices such as ginger, cinnamon, and cardamom, an especially favorite blend of mine.

§  ginseng root

§  honey

If using fresh roots, slice them like carrots and place them in a widemouthed jar. If the roots are dried, you might have to soak them in water first before slicing them. Pour in enough warmed honey to cover the roots and let sit for 2–3 weeks. The honey will take on the qualities of the ginseng and can be used in tea and in cooking.

Longevity Tonic

I’ve found that you can formulate delicious herbal pastes by blending finely powdered herbs with honey and fruit concentrate or rose water. These pastes can be spread on toast, licked from the spoon, or added to boiling water for instant tea. Stored in the refrigerator, the paste will last for several weeks.

You can prepare any number of herbal combinations this way. Even bitter and unpleasant-tasting herbs can usually be “hidden” if you blend them with warming spices and enough fruit concentrate and honey!

§  2 parts fo-ti powder

§  1 part ashwagandha powder

§  1 part astragalus powder

§  1 part cinnamon powder

§  1 part licorice root powder

§  1 part Siberian ginseng (eleuthero) powder

§  ¹⁄₂ part rhodiola powder

§  ¹⁄₄ part cardamom powder

§  ¹⁄₄ part gingerroot powder

§  honey to taste

§  fruit concentrate to taste

Mix all the herbs together in a bowl. Add enough honey and fruit concentrate to make a paste. Pure rose water can be added for an exotic flavor. Be sure that the paste isn’t too dry. Store in a jar with a tight-fitting lid in the refrigerator. The paste will dry out a bit in the refrigerator, even when tightly closed. If it becomes too dry, moisten with a little more fruit concentrate and honey. The tonic will keep for several weeks, or longer.

Longevity Chai

Chai is a robust, spicy herbal blend originating in India, Nepal, and Tibet, with literally thousands of different recipes. Following is a chai blend especially formulated for longevity. Serve it hot or chilled with frothy steamed milk. You can easily make frothy milk at home with an inexpensive kitchen device that looks like a French coffee press, or whip it in a blender.

§  6 slices fresh gingerroot, grated

§  5 tablespoons black tea leaves

§  3 tablespoons cinnamon chips (or one stick broken into small pieces)

§  1 tablespoon sliced fo-ti

§  1 tablespoon sliced ginseng root

§  1 tablespoon sliced licorice root

§  2 teaspoons crushed cardamom

§  6 black peppercorns

§  4 whole cloves

§  6 cups water

§  honey to taste

§  frothy milk (can be soy or rice milk)

§  nutmeg or cinnamon

Gently warm the herbs and water in a covered saucepan for 10–15 minutes. Do not boil. Strain the mixture into a warmed teapot and add honey to taste. Pour the chai into a large cup, add a generous heap of frothed milk, and sprinkle with nutmeg or cinnamon.

Longevity Liqueur

This wonderful liqueur is a perfect way to enjoy the benefits of damiana and ginseng. Be creative; other herbs such as astragalus and fo-ti can be added. This stuff is dangerously lip-smacking good — and daringly easy to prepare. Prepare it ahead of time and serve it at the beginning of a hot date.

§  1 ounce dried damiana leaves

§  1 ounce ginseng (preferably fresh, but a dried root will do)

§  2 cups vodka or brandy

§  1 ¹⁄₂ cups spring water

§  1 cup honey

§  vanilla extract

§  rose water

1.            1.Soak the damiana leaves and ginseng root in vodka or brandy for 5 days. Strain; reserve both the herbs and the liquid.

2.            2.Return the ginseng to the alcohol. Soak the alcohol-drenched damiana leaves in spring water for 3 days. Strain out the damiana leaves; reserve the liquid.

3.            3.Over low heat, gently warm the water extract and dissolve the honey in it. Combine both of the extracts (water and alcohol) and stir well. Pour into a clean bottle and add a dash of vanilla and a touch of rose water for flavor. Let it mellow for 1 month or longer; it gets smoother with age.

Good-Life Wine

This aromatic herbal wine is a long-life tonic. It can be taken in small doses of ¹⁄₄ cup daily to promote overall health and well-being.

§  4 astragalus roots

§  1 good-quality medium-size ginseng root

§  1 ounce ashwagandha root

§  1 ounce damiana leaf

§  1 ounce fo-ti

§  2 tablespoons cardamom seeds, crushed

§  2 tablespoons Chinese star anise

§  a couple of cloves and a pinch of gingerroot for flavor

§  1 quart good-quality wine

Place the herbs in a widemouthed canning jar and pour the wine over the mixture. Cover and let sit for 3–4 weeks in a warm place. Strain and rebottle in the original wine bottle. Slice the ginseng root and add it back to the wine, if desired.

Damiana Liqueur

In Mexico, damiana is sold in every liquor store. Found in shapely bottles with exotic labels depicting a large Indian “hunk” lavishing affection on some smoldering Mexican beauty, damiana liqueur is quite the popular drink south of the border. I always stock up on this liqueur when in Mexico, and I can personally attest to the aphrodisiac qualities of crème de damiana.

Ginkgo Leaf Tea

For increased memory, emotional stability, and energy, try this delicious tea. In order for ginkgo to be effective, it must be used with some consistency. Generally, I suggest taking it for 5 days, resting for 2, and repeating this cycle for 3–4 months.

§  2 parts ginkgo leaf

§  1 part gotu kola

§  1 part peppermint

Combine the herbs. Follow the instructions here for making an infusion. Drink 3–4 cups daily.

High Calcium Tea

This calcium-rich tea is soothing and calming to the nerves. It is most effective when used for several weeks at a time.

§  1 part horsetail (shave grass)

§  1 part nettle

§  1 part oats and oatstraw

Combine the herbs. Following the instructions here, make an infusion. Drink 3–4 cups daily.

Ginseng Tonic Tea

Select a large, well-aged root for this recipe. A ginseng cooker is a special ceramic double boiler sold in Chinese herb stores. If you don’t have one, however, a regular double boiler will do the trick. The resulting liquid is very potent, to say the least.

§  Traditionally, it was recommended to fast for 3 days prior to drinking the ginseng tea and for 3 days following. In China, people prefer to use ginseng in this fashion, taking it once or twice a year rather than consuming it daily, as is often done in this country.

§  4 cups water

§  1 large ginseng root

Put the water inside the cooker, then place the root inside. Tie the cooker shut, place in another pan filled with water, and cook over low heat for 8–12 hours. Strain. Drink ¹⁄₂ cup 3 times daily. Store any leftover liquid in the refrigerator, and drink within 3 days.

American ginseng

Holy Basil Long-Life Vinegar

Making delicious vinegar with fresh holy basil is a great way to enjoy this “sacred herb” daily on salads and even as a tonic drink. For medicinal purposes, I usually suggest using raw unpasteurized apple cider vinegar because it is rich in nutrients, is alkalizing to the system, and helps establish healthy gut flora (the bacteria or flora that live in our digestive tract and are essential to good health).

§  Fresh holy basil leaves

§  Raw, unpasteurized apple cider vinegar

Pick fresh holy basil leaves. If necessary, wash the leaves first, but be sure to gently pat dry. Place the leaves in a clean, dry, widemouthed quart jar, filling about three-quarters of the jar. When making medicinal vinegars, you want a lot of herbal material to liquid. The stronger the vinegar, the more medicinal (and better) it is! Once your herbs are packed in the bottle, add apple cider vinegar, filling to the top of the jar. Place the herbs and vinegar in a warm sunny window or by a heat source for 3–4 weeks or until the vinegar takes on the rich, pungent taste and odor of the herb.

When the vinegar is completed, strain out the herbs and rebottle the liquid. This is when you can bottle it in fancy vinegar bottles with narrow necks, but not until after you’ve strained the herbs. Trying to get the spent herbs out of a narrow-necked bottle is very time consuming and doesn’t always work! Many people like to add a sprig or two of fresh herb to the finished product for a visual touch.

Variations: Try adding garlic, whole cayenne peppers, rosemary, sage, and thyme. There’s no end to the creative fun you can have in your apothecary and kitchen lab!

For a stronger medicine, make a tincture of holy basil, following the same instructions for making herbal vinegar, but using 80-proof alcohol instead of the vinegar (see here for more detailed instructions on making herbal tinctures).

Fire Cider Zest

A warming, energizing concoction, Fire Cider Zest was designed to light your fires. It can be added to salad dressings, used to flavor steamed veggies, and sprinkled on steamed grains.

§  ¹⁄₄ cup freshly grated horseradish

§  ¹⁄₈ cup chopped garlic

§  ¹⁄₂ cup chopped or grated ginseng, fresh or dried

§  ¹⁄₄ cup freshly grated ginger

§  apple cider vinegar

§  honey

§  cayenne

Place the herbs in a widemouthed glass jar and pour in vinegar, enough to cover the ingredients by an inch or two. Cover the jar with a tight-fitting lid and let sit for 4 weeks. Strain. Sweeten with honey. Add cayenne to taste. The flavor should be sweet, pungent, hot, and spicy! No refrigeration is needed. It will keep for several months in a cool place.

Brain Tonic Tincture

This is my favorite brain tonic formula, and the first tincture I teach my students to make. Hundreds of people have attested to its effectiveness. However, it must be used consistently for at least 6–8 weeks.

Don’t expect to wake up one morning feeling like Einstein. But you might remember where you put that shopping list. You know the tonic is really working when you remember everything on the list — or don’t need a list any longer.

§  2 parts ginkgo leaf

§  2 parts gotu kola

§  1 part peppermint

§  1 part rhodiola (optional)

§  ¹⁄₂ part rosemary

§  brandy or vodka (80 proof)

Place the herbs in a widemouthed jar and cover with brandy or vodka. Cover the jar with a tight-fitting lid and place in a warm, shaded area for 6–8 weeks. Shake the bottle every few days to prevent the herbs from settling on the bottom. Strain and rebottle for use. Recommended daily dose: ¹⁄₂–1 teaspoon of tincture diluted in ¹⁄₄ cup warm water, juice, or tea 3 times daily for 2–3 months.

Gotu kola

Recommended Reading

Herbs are so multifaceted that no one book will provide all there is to know about a plant but often presents a quick glimpse at a marvelously complex personality. My suggestion is to select at least three good titles on the subject, more if possible, and keep these handy for referencing each herb when you’re first introduced to it. Just like it’s best to use more than one expert for advice, it is important to glean information from more than one book.

Following are some of my favorite books on herbal tonics and preventive herbal therapy. I’ve also listed a few excellent herbal references for general purposes.