WARNING
- Excess use may cause dermatisis, headaches, diarroea,
and vomiting.
Culinary (eaten)
- Seeds are roasted and eaten as a snack food, used
in soups, stir-fries and stews.
Infusion (like a tea)
- Pour near-boiling water over the herb and let steep
5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml
water. The Infusion must be taken same day. It may be sweetened, but do
not add milk. This is the best method for leaves.
Decoction
- Simmer the kernels (seeds) for 15-30 minues and strain.
Standard quantities are 75g fresh or 30g dried herb to 500ml water. The
Decoction must be used on the same day.
Tincture
- Using a strong clear alcohol (gin or vodka is ideal),
steep the leaves for 2 weeks or more, strain and use. Standard quantities
are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very
well.
Oil
- Culinary Oils are oils infused with the herb. Four
methods are available to make Culinary Oils. 1) heat 250g dried or 750g
fresh herb in 500ml of oil in a bowl over boiling water for 2-3 hours.
2) fill a jar with fresh herbs, top it up with oil, cover and leave for
2-3 weeks. Renew the herb for another 2-3 weeks to increase the concentration
(best for flowers). 3) add 25-50 drops of the "essential oils of the
herb" into 100ml of Oil for immediate use. 4) essential oils are obtained
by evaporation of the herb in a stoppered glass container left in the sun
for several days.
- Used for culinary purposes
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