WARNING Essential oil of this herb may cause epileptic fits. Culinary (eaten) Leaves and flowers are eaten fresh, used sparingly in salads, soups and meat dishes. 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 and flowers. Used for treating Bronchitis, Upper Respiratory Tract Infections, Congestion, Fever, Coughs, Flatulence, Colic, and Rheumatism Tincture Using a strong clear alcohol (gin or vodka is ideal), steep the herb for 2 weeks or more, strain and use. Standard quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very well. Used for treating Bronchitis, Upper Respiratory Tract Infections, Congestion, Fever, Coughs, Flatulence, Colic, and Rheumatism Compress A Compress is made by soaking a clean cloth in a hot unsweetened Infusion, or diluted Tincture and applying externally to the affected area. Used for treating Cuts and Bruises Oil Culinary Oils are oils infused with the leaves and flowers. 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 flavouring bitters and liqers

The information throughout this Herb website is not intended as medical advice.

Before beginning any herbal therapy check with your physician,

especially if you have a specific physical problem, allergies, or are taking any medication.