Culinary (eaten)
- Young tender leaves are cooked as a spinach-like
vegetable or used in soups. Gather the leaves before the flowers form.
Do not use the leaves raw for culinary use.
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.
Poultice
- A Poultice consists of a pulp or paste made by heating
chopped fresh, dried, or powdered herbs with a lttle water. Spread the
paste between two layers of gauze and apply (as hot as possible) externally
to the affected area. Replace as necessary.
Wash
- The herb can be used as a Wash by diluting an unsweetened
Infusion with a large quantity of water. Use Wash by applying externally
to the affected area.
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