WARNING
- Excess use of root causes vomiting.
Culinary (eaten)
- Fresh leaves and flowers are used in salads. Flowers
are used as garnish for desserts, candied, or added to vinegars, ices,
and syrups.
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.
Decoction
- Simmer the leaves, flowers and roots 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 and flowers for 2 weeks or more, strain and use. Standard
quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures
store very well.
Compress
- A Compress is made by soaking a clean cloth in a
hot unsweetened Infusion, Decoction, or diluted Tincture made from the
leaves and applying externally to the affected area.
Oil
- Medicated Oils are oils infused with the leaves and
seeds. Four methods are available to make Medicated 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 in Food Flavouring and Perfumes
Wash
- The herb can be used as a Wash by diluting an unsweetened
Infusion or Decoction, or adding a Tincture to a large quantity of water.
Use Wash by gargling.
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