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Page 11
| How to Use Herbs |
| Herbs can be eaten raw, added to foods, brewed as teas, taken in capsules or tablets, applied externally, made into tinctures or liquid extracts and distilled into highly concentrated essential oils. |
| To judge the quality of a dried herb, such as the contents of an herbal tea bag or box of loose tea, spread the tea on a flat surface and inspect it. Can you recognize the plant? If it looks, smells and tastes like chamomile, with bright yellow blossoms that have a pronounced apple fragrance, you probably have a high quality chamomile. If it's indistinguishable from straw or sawdust, you don't. |
| Whole leaves and blossoms hold their fragrance, color and medicinal properties longer than cut or chopped herbs, which in turn remain active longer than powdered herbs. |
| How long can herbs be stored before use? Herbs in well-sealed amber glass jars that are protected from heat and light can be potent for years, while finely ground or powdered herbs stored in unsealed containers near heat, light and humidity may lose their effectiveness in weeks. |
| Learn to trust your nose, eyes and taste buds. Compare brands. Experiment. Discard any dried herbs that seem tired or taste like cardboard and any tinctures that are colorless, flavorless and odorless. Look for deep color, pungent fragrances, firm texture and sharp tastes, all of which indicate careful harvesting, low temperature drying and proper storage. |
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