Essential Oil Properties

• Basil Oils
• Bergamot Plants
• Camomile Benefits
• Cinnamon Benefits
• Clary Sage
• Clove Seeds
• Euculyptus Oil
• Frankincense Benefits
• Geranium Oils
• Grapefruit Benefits
• Helichrysum Essential Oil
• Jasmine the Plant
• Lavendar Oils
• Lemon Benefits
• Mandarin Benefits
• Marjoram Uses
• Myrrh Oils
• Neroli Essential Oils Recipes
• Oregano Benefits
• Patchouli Oils
• Peppermint Benefits
• Pine Benefits
• Rose Benefits
• Rosemary Benefits
• Sandalwood Essential Oils Guide
• Tea Tree Oil Benefits
• Thyme Oils
• Ylang Ylang Benefits ~ Essential Oils Guide

Where To Purchase Essential Oils A-F
Where To Purchase Essential Oils G-M
Where To Purchase Essential Oils N-Z
Where To Purchase Essential Oil Kits

Basil Oils

Basil essential oil, Ocimum basilicum, acts as a nerve tonic and helps with fatigue, depression, increases alertness, aids in concentration, relieves headaches, head congestion, migraines and muscular aches and pains. Basil essential oil helps regulate the menstrual cycle, reduces menstrual cramps, and can help with engorged breasts. Basil is anti-inflammatory, anti-bacterial and anti-spasmodic and is useful as an insect repellent. Basil blends nicely with rosemary and citrus oils.

Do not use if you are pregnant or have a seizure disorder. Use sparingly on the skin because it can cause irritation.

Articles of Interest:

Growing Basil Indoors

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Where To Purchase Basil Oils:

More Basil

Personal Fragrance Toilette

It is a simple task to make delicately scented eau de cologne, floral waters, and oils. The water can be used for scent only or added to other herbal preparations in place of an infusion or for added fragrance. Oils can be added to the bath or used to scent the skin.

The amounts in the following recipes are for fresh herbs. If you are using dried herbs, use only half as much.

Spicy Eau De Toilette:
6 Tbsp chopped angelica leaves
6 Tbsp chopped basil
2 Bay leaves
2 Tbsp coriander seeds
1 Nutmeg, broken into small pieces
1 Tbsp cloves
three 3-inch cinnamon sticks, crushed
2 cups unscented rubbing alcohol or vodka

Place all ingredients in a glass jar with a tight-fitting cover. Let the jar sit in a warm place for several weeks, then strain and pour the eau de cologne into a sterilized bottle.

Eau De Cologne:
½ cup Lavender
¼ cup Rosemary
Peel of 1 lemon
Peel of 1 orange
½ cup orange mint
½ cup lemon balm
2 cups rose water
2 cups vodka

Place all ingredients in a large glass jar with a cover and let them steep for 8 to 10 days. Strain and pour into a sterilized bottle.

Make a fresh smelling eau de cologne by soaking fragrant herbs, spices and fresh-scented citrus in alcohol or vodka. Steeping angelica, basil and spices in alcohol or vodka produces a spicy cologne suitable for either sex. Colognes can be sweetly floral, pungently herbal or headily spicy.

Learn to Grow Your Own Herbs Here

Kali S. Winters

Articles of Interest:
Herbal Soap
Bath Herbs
Beauty Herbs

More on Herbal Toilette Here!

Vinegar ~ Herb Combinations

Herb vinegars are made perfectly with red or white wine vinegar. The preferred is actual wine vinegar, not wine flavored. Both can be obtained in quantity from a wholesale grocer or restaurant supply store. Due to its mellow flavor, wine vinegar allows the full herbal bouquet to be tasted, resulting in a gourmet quality. Any vinegar can be used as long as it has at least 5% acidity, although white and cider vinegars have stronger flavors themselves, masking the herbal flavor.

As a general rule, white vinegar is used when color is important, such as with chive blossoms or opal basil, and red vinegar is used for strong flavors such as basil, oregano, or garlic.

Usually the most popular are vinegars with just one flavor, although I have found the Bouquet Garni (below—using red or white wine vinegar) to be the favorite and most versatile. The more experienced herb growers and tasters will be willing to experiment with their own unique blends. The following guide can help determine which combinations would best satisfy your own tastes and needs.

White Wine Vinegars: Marjoram, opal basil (for a light rose result), burnet (a delicate cucumber flavor), chive blossom (a lovely pink), tarragon, thyme, nasturtium (a subtle peppery flavor), rosemary, lavender, rose petal (use pink rose petals from untreated rose bushes), pinks, violet (will turn a pale lavender color), or rose geranium (tint with 4 drops red food coloring). These last six were especially popular in the Victorian era and are useful to flavor beverages and fruit salads, as well as to use externally to soothe headaches, fevers, sunburn and insect bites!

Red Wine Vinegar: Dill, sweet basil, garlic (mash 6-10 cloves and taste for strength after 24 hours), sage, fennel (if using seeds, allow 2 heaping tablespoons per quart), lovage, spearmint or peppermint, bay, thyme chive (foliage only, not blossoms) caraway (2 heaping Tablespoons when using seed), or savory.

Herb Blends for Vinegar:
Dill-chive-peppercorn
Basil-garlic
Basil-chive
Garlic-chive
For Pork: sage-caraway
For Lamb: mint-rosemary
For Beef: basil-savory
For Poultry: sage-lovage
For Fish: fennel-bay

Here are two favorite blends to try, following the herb vinegar directions and using red or white wine vinegar for either, and fresh herbs (per quart):

Bouquet Garni Vinegar:
1 cup parsley, ½ cup each of thyme, bay and rosemary

Mixed Herb Vinegar:
¾ cup each chopped basil and marjoram; ½ cup each chopped rosemary thyme and savory.

Herb Vinegar Containers: A variety of containers can be recycled for home use by saving bottles from salad dressings, wine, or bottled beverages. Attractive containers for gift samples are small glass juice bottles. Fancy, decorative bottles can be found in dinnerware and gourmet shops. For larger bottle quantities contact a local bottle manufacturer or distributor. An 8 oz bottle size seems to be preferred for herb vinegars.

Decorative Wax and Ribbon Seal: This adornment gives the delicious herb vinegars the ribbon and seal they deserve! You will need: 1 cup of paraffin (available from the grocery canning section), ¼ cup powdered cinnamon (or cloves, nutmeg, allspice, or any combination) and 4-8” of grosgrain ribbon, preferably striped (length depends on size of bottle used). Procedure: In a metal can (15 ½ oz. size is best) placed in 1“ of water in a saucepan, melt paraffin and mix in powdered spices. Melt slowly on low heat and watch carefully to avoid fire. Paraffin will ignite on direct heat.

When paraffin is liquid, remove from heat and stir. Dip the capped end of the herb vinegar bottle in the wax a few times, allowing the wax to dry a few seconds between each dip. Put the mid-point of the ribbon over the cap and push down to secure both ribbon edges to the warm and pliable wax. Holding the ribbon ends out of the wax, dip the top end of the bottle repeatedly in the hot wax until the ribbon does not show through the seal. Dry about 30 seconds between dips or the coating will not build up. If the wax is too clear, add more spices and stir. When the wax in the can starts to congeal, reheat. More wax and cinnamon may be required to keep the level at 2-3”.

Allow wax to dry completely before touching or fingerprints will be noticeable. Then tie on attractive bow and if desired, attach a card listing herbs used. Cool remaining wax in can and save for future use.

To open wax sealed vinegar, score just below cap with a knife and turn lid. Wax and ribbon will remain on the cap, but will allow the bottle to be opened and closed.

More Herbal Recipes

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More Vinegar Herb Combinations

Herbal Soap

Making soap from scratch is an ambitious project that requires special ingredients such as lye and equipment that should be set aside for soap making only.  However, you can easily make your own herbal soap by starting with pure glycerine or castile soap and an herbal infusion. The addition of a little lanoline (available at your pharmacy) makes the soap very creamy and less drying to the skin.  If you want to give the soap even more of an herbal kick, you can also stir some of the chopped herb into the soap just before pouring it into the molds.

Rose Soap: You can increase the amounts of rose oil and coloring for a more intense rose impact if desired. In place of rose water you may want to try a combination of peppermint and rosemary; lemon balm or lemon verbena; orange mint; rose geranium; or lavender.

Ingredients:

Two 10-ounce bars of glycerine soap
½ – 1 cup rose water
1 Tbsp anhydrous lanolin
10 drops rose oil
10 drops red food coloring

Grate the soap with the grating disc of a food processor or by hand.  Combine the grated soap and ½ cup of the rose water in a glass or enamel container and melt over low heat, stirring occasionally. This may take some time; adding more rose water will speed the process, but the more liquid you add, the softer the finished soap will be.  When the soap is melted, stir in the lanolin, mixing well. Add the rose oil and the food coloring, stirring until blended. The herbal infusion may turn the soap the color of old oatmeal, but he addition of food coloring will remedy this.  Add the coloring drop by drop so that you can control the color. Remove from the heat.

Lightly oil several clean small round metal cans or a cut-off –milk carton with almond or vegetable oil.  The cans make individual soaps, the milk carton a bar that can then be cut into the sizes you want. Pour the soap into the molds, making sure there are no air bubbles. Let the soap set for a day or two before removing from the molds. At this point you can carefully cut large bars into individual cakes. Allow the soap to sit out to dry until it is quite hard.

Herbal soaps such as these of rose or a blend of rosemary and mint are easily made by melting grated castile or glycerine soap with an herbal infusion. Melt down any scraps or leftover bits with lots of water to make a gentle liquid soap to keep by the sink.

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More on Herbal Soap Here!

Make Lavender Wands

To capture summer’s magic fragrance in your linens and wool sweater, make a lavender sachet utilizing the stems as well as the flowers. We like to call these lavender wands (because of the magic lavender cent inside) instead of lavender sticks or as the British call them, lavender bottles.

You will need: fresh blossoming lavender stems, 3 to 5 yards of ¼” satin ribbon in soft pastel colors, thread to match, straight pins, toothpicks. (You may use velvet ribbon, which looks nice and doesn’t slide easily, but it does cost more.)

To start your want to pick 13 to 19 stems, always using an uneven number (it is easier to start with 13 and graduate up). Pick the lavender in mid to late morning when the dew is off the flowers and the sun has not yet broiled the fragrance into the wind. The stems and flowers must be used immediately; otherwise they will break.

Step 1: Tie the blossoms securely together with thread or a sturdy rubber band.

Step 2: Hold the blossoms with your left hand with the stems upward.

Step 3: Bend the stems down, one by one, very carefully, to form a parasol or umbrella.

Step 4: Place the ribbon (the length depends on how many stems are used), satin side up, under your left thumb and hold it securely on top of the blossoms.

Step 5: Weave the ribbon in and out of the stems in a basket weave for 2 or 3 rows.

Step 6: Bend the stems down over the flowers. Now the ribbon will look messy. Simply take a toothpick or crocket hook and tighten the ribbon until a neatly woven effect is achieved. Don’t pull so tight that the stems stain the ribbon.

Step 7: Continue weaving the ribbon in and out until the blossoms are covered.

Step 8: When you have 4 or 5 inches of woven stems, wrap the ribbon around the stems and secure with a pin. Let dry for two weeks.

Step 9: The stems will shrink while drying. Trim the stems even. Neaten appearance with toothpick as before. Wrap remaining ribbon around stems and secure with matching thread. A bow may be tied at either or both end of the stems.

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Herbs to Drink ~ Tisanes

A tisane, or tea, is simply an infusion made by adding boiling water to the leaves or flowers of herbs. In many parts of Europe, herbal teas have been an accepted part of the standard eating habits for years. Indeed, a cup of tisane taken after a rich meal is as common as coffee is in other parts of the world. Unlike tea and coffee, however, tisanes contain neither tannin nor caffeine, both strong stimulants and are much more suitable for aiding the digestion or promoting sleep.

Prepared tisanes are available from herbal shops, homeopathic pharmacist (drugstores) and health food stores in either sachet form or loose. The ailments they are reputed to help are given here but the cures cannot be vouched for.

If you grow your own herbs, why not make your own tisanes? Tisanes may be made from fresh or dried herbs. The actual preparation is much the same as making ordinary tea, and like ordinary tea it may be drunk on its own or with the addition of milk, a slice of lemon, honey or sugar.

Method: If you are making the tisane in individual tea cups, allow one level tablespoon of fresh herbs per cup or one level teaspoon of dried herbs. Pour on the boiling water, cover the cup and leave to infuse for three to five minutes. If your are making it in a teapot, allow however many table or teaspoons required for each cup, plus one for the pot. Leave to infuse for about five minutes and pour through a strainer into the cups.

For teas made from seed, these should first be pounded in a mortar, then follow the same process as for dried herbs.

List of Medical Plants: The most common herbs, together with any generally recognized properties they may have are listed below:

Angelica:
Parts Used: Leaves
Effect: Helps headaches and exhaustion

Balm: (Melissa)
Parts Used: Leaves
Effect: Taken hot or cold, this tea is soothing and relaxing.

Basil:
Parts Used: Leaves
Effect: Taken hot or cold, this teas helps gastric upsets and colds

Bergamot:
Parts Used: Leaves
Effect: Drink alone or mixed with China (non-fermented) tea. Relaxing and sleep inducing.

Borage:
Parts Used: Leaves
Effect: Hot or cold, borage tea is an exhilarating tonic and help catarrh.

Catnip:
Parts Used: Leaves
Effect: A tonic that lessens fever and headaches.

Chamomile:
Parts Used: Flowers
Effect: Digestive and soothing, particularly useful for soar throats when it may be also used as a gargle.

Coltsfoot:
Parts Used: Flowers or Leaves
Effect: Used for catarrh and chest complaints. Contains vitamin C.

Comfrey:
Parts Used: Leaves and Dried Roots
Effect: Soothing and a digestive, helps chest complaints

Dandelion:
Parts Used: Leaves
Effect: Beneficial to liver, helps rheumatism and acts as a general tonic and blood purifier.

Dandelion:
Parts Used: Roots Dried, roasted and ground.
Effect: Used as a substitute for coffee and as a diuretic.

Elder:
Parts Used: Flowers
Effect: Delicious, sleep-inducing and good for throat infections and colds.

Horehound:
Parts Used: Leaves
Effect: Coughs and colds

Hyssop:
Parts Used: Leaves
Effect: Taken hot or cold helps coughs and colds

Juniper:
Parts Used: Berries
Effect: Antiseptic and stimulant, good for chest complaints, indigestion and nerves.

Lady’s Mantle
Parts Used: Leaves
Effect: Premenstrual and menstrual tension.

Lime:
Parts Used: Flowers
Effect: Delicious, sleep-inducing, soothing drink, good for colds and indigestion.

Lovage:
Parts Used: Leaves
Effect: More like a broth, add salt for a cleansing and refreshing drink.

Melilot:
Parts Used: Whole Plant
Effect: Wind and general tonic.

Mint: (especially Peppermint and Spearmint)
Part Used: Leaves
Effect: Taken for colds, headaches, diarrhea, heartburn, nausea and stomachache.

Nettle:
Parts Used: Leaves
Effect: General tonic and blood purifier

Parsley:
Parts Used: Leaves
Effect: General tonic and diuretic

Rosemary:
Parts Used: Leaves
Effect: Headaches and insomnia

Sage:
Parts Used: Leaves
Effect: General Tonic

Thyme:
Parts Used: Leaves
Effect: Good for coughs and sinus ailments

Vervain: (verbena)
Parts Used: Leaves and Dried Roots
Effect: Slightly bitter tisane, acts as a sedative and digestive.

Yarrow:
Parts Used: Leaves
Effect: Taken for fevers, coughs, colds and as a general tonic.

Tisanes may also be made from the seeds of fennel and caraway and the leaves of tansy, costmary and St. John’s wort.

Do not expect instant results from drinking a tisane, their benefits are cumulative.

More Recipes Here~

Learn How to Grow Your Own Herbs

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Herb Vinegars

Herb vinegars delight both the palate and the eye and allow you to preserve the harvest in a mellow gourmet blend of flavor and herbs. These vinegars lend themselves to many uses in sauces, marinades, salad dressings, stews, and beverages, and they are as individual as their creator. The herbs enclosed in the bottle can be snipped and used through the winter months when garden herbs are dormant.

The best time to collect fresh herbs is in the morning, after the dew has dried from the foliage but before the hot sun has evaporated the essential oils from the leaves.

Basic Recipe
1 cup fresh, firmly packed herbs
3 ½ cups vinegar (5% acidity)
Yield: approximately 1 quart

Wash the herbs by swishing them gently in a basin of cool water, being careful not to bruise the leaves and prematurely releasing the oils. Remove any discolored or insect-damage leaves. (Herb stems can be used.) Pat the herbs dry or spin in a vegetable spinner to remove excess water. Allow to air-dry thoroughly because water will make the vinegar cloudy, although it will not affect the flavor.

Using a wooden spoon, pack the herbs in a dry, sterilized quart jar (due to a chemical reaction, vinegar should not come in contact with metal). Fill the jar with vinegar to within 1 inch from the top. With the wooden spoon, push down and bruise the herb leaves in the vinegar. Shake to remove any air bubbles. Cover first with plastic wrap when using a metal lid. Label and date each jar to indicate the herbs used.

Some people like to heat the vinegar to just below boiling point before pouring it over the herbs. The advantage to this is that the warmed vinegar releases the essential oils from the herbs more rapidly. The disadvantage is that some acidity will be destroyed if the vinegar becomes too warm, thereby changing its quality. Given the facts, you be the judge, but I have found that unheated vinegar saves time and yields an excellent product.

Store in a cool, dark place for 4-6 weeks, shaking the mixture every few days. If you’re impatient for the bouquet to develop, the jars may be put out in the sun. The warmed vinegar may become slightly cloudy. A taste test will determine the right strength for your individual needs. If the flavor is too strong, dilute with unflavored vinegar; if not “herbal” enough repeat the process with fresh herbs.

When you are satisfied with the flavor, strain through a plastic colander to remove and discard the herbs. Then strain through paper coffee filters until the paper is clean. Although it may take 4 to 5 times, this removes all herbal debris and the result is a crystal clear product.

Pour the vinegar into hot, dry bottles that have been sterilized or put through a hot wash and dry cycle of the dishwasher. Add a sprig or two of fresh, washed and dried herbs to the bottle. When using a variety of herbs in the blend include a sprig of each. (the most eye-appealing herb vinegar bottles contain many herb sprigs~) cap immediately.

More Oil & Vinegar Recipes
Fragrant Oils

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Herbal Vinegars

Grow Your Own Herbs

Making Homemade Herb Wine ~ Part 2

Learn to Make Homemade Nettle Beer in Part 1 of this series

Herbal wines are made from an infusion of the chosen herb often referred to as herb tea or tisane. The spent herbs must be strained out of the infusion. A remnant of net curtain or muslin can be made into a bag and the herbs placed inside. The bag is then pressed to extract the full flavor.

The most welcome modern adjunct to home wine making is concentrated pure grape juice. Old recipes for herbal wines usually add dried grapes, often picturesquely described as ‘raisins of the sun’. Grape concentrate is a trouble free substitute and gives an excellent vinosity. There is an enormous variety available.

The mixture of liquids to be fermented is called the must.

Yeast: Fermentation is caused by the addition of yeast to the must. If you have been browsing through old books you will be familiar with the recommendation to float brewer’s yeast on toast in the liquid—this should be avoided at all costs. A vigorous fermentation can be obtained using dried baker’s yeast, but it is preferable to use a true wine yeast (available from home wine kit suppliers.) there are several quick-acting, general purpose yeasts which produce reliable results. To work effectively, the yeast needs to be sustained by the addition of certain salts. These are bought already mixed as a yeast nutrient (available from home wine kit suppliers). Use more or less nutrient in relation to the quantity of fruit juice you use. Follow the manufacturer’s instructions, as these will vary.

Yeast works best in an acid medium. Herb infusions may be low in acid. By adding the juice of lemons or oranges or crystals of citric acid this can be remedied.

Sweetener: Honey was the traditional sweetener of the herbal wine maker. In wines made with bitter herbs the dual taste of the sharp leaf or flower and the soft sweetness of honey is a gastronomic delight. Whenever you can—use honey in place of sugar to sweeten your wine. The wine is then called a Melomel.

Equipment: The basic equipment needed for home wine making is extremely simple and costs very little. Some of the items may already be in the home.

9 liters/2 gallons (20 pints) boiling container
9 liters/2 gallons (20 pints) plastic pail with a lid
4.5 liter/1 gallon (10 pints) fermentation and storage jars
Airlock for each fermentation jar.
A siphon tube at least 1.2m/4 ft long
Wine bottles
Corks and Corking tool
Nylon strainer—at least 15cm/6 inch in diameter
Funnel—at least 15cm/ 6 in diameter.

Do not use any equipment made of iron, steel, copper and brass as these will spoil your wine. In all wine making it is essential to keep equipment clean and sterile. The method for all the recipes given here is basically the same.

Dandelion Wine:
Pick the dandelion flowers on a warm sunny morning. Shake out any small insects. Then holding he yellow petals with one hand, twist off the calyx and stem. These are too bitter for wine and should be discarded.

Ingredients:
5 cups Dandelion petals
½ can *commercial grape concentrate
1 Lemon
1 Orange
1 teaspoon Citric acid
¾ cup infused tea or grape tannin
3 cups Sugar or clear Honey
Wine yeast and nutrient
Campden tablets
*/can grape concentrate refers to the size sold to make 4 ½ liters/1 gallon (10 pints) of wine.

Place everything except the dandelions and the yeast into a bucket. Make an infusion of the dandelion flowers and allow to stand for about half an hour. Strain the infusion into the bucket and stir thoroughly until all is dissolved. Allow to cool to 24 C (75F) and add yeast.

Fermentation: The bucket should be placed in a warm room for the first fermentation which should last from three to six days. This is the aerobic (in the presence of air) fermentation, nevertheless the bucket must have a lid or be fitted with a clean cloth held in place by a firm band.

As the yeast starts to work considerable bubbling and frothing occurs. The must will change to a milky color as the yeast grows. Once the fermentation gets under way the must should be transferred to a fermentation jar. This should be topped off with water and a fermentation or air lock fixed.

Keep your eye on the fermentation lock for the first few days to make sure there is always water present to maintain the trap. Evaporation my necessitate topping off daily. The temperature should be maintained at about 21 C (70F).

Fermentation will gradually decrease and after about four or five weeks the line of bubbles around the top of the container will have died completely away—if not wait another few days to make sure no gas is being given off.

Storage: Dead yeast and perhaps other solid matter (the lees) will by now have settled at the bottom of the fermentation jar. If left there unpleasant flavor may be imparted to the wine, so they should be removed.

To do this, the wine has to be siphoned into a second sterilized container with a siphon tub. Stand the wine container on a table and set the second container on the floor. This process is called racking the wine and must be done several times. The lower container should be topped with cooled boiled water if necessary, as it is preferable to have the minimum of air space remaining.

Crush one Campden tablet per 4.5 liters/1 gallon (10 pints) of wine and add before sealing the container with a solid bung or safety lock—these tablets act as a preservative and help to stop further fermentation. Sore in a cool dry place.

Rack off the wine into a clean container every eight weeks or so, to remove sediment until the wine become clearer.

Bottling: When the wine is clear, only then is it ready to be bottled. For each 4.5 liters/1 gallon (10 pints) of wine you will need six sterilized bottles and corks. Always label your bottles. The wine should then be stored from three to six months although, like herb beer, it will improve for keeping a month or so longer if possible.

Many flowers can be used instead of dandelions. Broom, clover, coltsfoot, cowslip and roses all make delightful wine. Some flowers such as carnation, elderflower, chamomile and wallflower have a more pungent taste and should be used sparingly. No more than 0.5 liter/1 pint (2 ½ cups) flowers should be infused for each 4.5 liters/1 gallon (10 pints) wine. Any herb that makes an herb tea or tisane can be used as a basis for wine. Lemon balm, sage, rosemary, raspberry leaves, borage and comfrey are recommended. Young blackberry shoots also make a light wine. There is always lots of room for experimentation.

Making Homemade Herbal Beer ~ Part 1

Making Herbal Teas

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Making Herbal Beer and Herb Wine ~Part 1

Wine and beer have been made in the home since time immemorial and as commercial wines become more and more expensive, interest in this ancient domestic art is reviving. Almost any fruit, vegetable or herb can be used for wine making and brewing beer—even the dregs of tea.

A number of shops sell very adequate wine making kits and equipment. Once the initial outlay has been made it is only necessary to purchase or grow the ingredients for subsequent batches as the equipment can be used over and over again.

Herb Beer
Herbal beer is a term usually applied to beers made with herbs other than hops. The hop is however a wild herb as well as being widely cultivated for beer making.

After the initial investment in equipment, the cost of making beer, especially from herbs like the common nettle, is relatively small.

Equipment:
Large pan (sufficient to contain all the weeds collected)
4.5 liter/1 gallon (10 pint) polythene or plastic fermenting vessel with a lid
(polythene or plastic bucket will suffice)
Strainer or remnant of terylene net curtain
Wooden spoons
Bucket or other larger container
Beer Bottles (cleaned and sterilized) and stoppers

The equipment should always be used spotlessly clean and if possible sterilized. (Kits for sterilizing babies’ bottles are useful for this task)

Nettle Beer
Using rubber gloves and scissors gather fresh, young green stinging nettle shoots. Take only the top two or three pairs of leaves. The quantity is not vital, but the shoots, not pressed down, should just about fill the brewing bucket. This will make approximately 4.5 liters/ 1 gallon (10 pints).

Crystal malt, hops and ale yeast (for quantity follow the manufacturer’s instructions) are obtainable from home wine and beer kit suppliers. One teaspoon of citric acid may be substituted for juice of half a lemon.

Ingredients:
Nettles
4 oz. Crystal Malt (broken)
2 lbs Malt extract
1 cup sugar
1 handful of dried hops
Juice of ½ lemon
¼ teaspoon Salt
Yeast

Simmer the washed nettles and crystal malt in a large pan for about 40 minutes.

Put malt extract, sugar, lemon juice and salt into the fermenting vessel fitted with a good lid and strain contents on to the washed nettles and crystal malt. A remnant of terylene net curtain is preferable to an open strainer. The nettle shoots should be squeezed by gloved hands, to extract the full flavor. Stir the mixture thoroughly.

Make the quantity up t o 4.5 liters/1 gallon (10 pints) with tap water.
When cool (between 18-20 C or 65-70 F), stir in yeast according to the manufacturer’s instructions. Maintain his temperature, and keep the vessel covered.

Allow fermenting for four to seven days. Remove the yeast from the top at intervals if necessary. When fermenting has finished the liquid looks clear and bubbles cease to rise. Siphon beer into another clean container.

Dissolve ¼ cup sugar in a small quantity of hot water. Add to the beer. Siphon into clean beer bottles and stopper down well. Store in a warm room for two days.

Transfer to a cool place and store for at least a month before drinking.

Make Herb Wine ~ Part 2

Learn to Grow Your Own Nettles Here!
Kali S Winters

Plants Listed by Common Names

Herbing Guide ~ Just click on the plant name for pictures of herbs medicinal uses, essential oils properties and definition. *Please check back again ~ I am in the process of providing the entire list…..Thank You~

Agrimony	Agrimonia eupatoria
Alfalfa	Medicago sativa
Angelica	Angelica archangelica
Arnica	Arnica montana
Artichoke	Cynara scolymus
Ashwagandha	Withania somnifera
Astragalus	Astragalus membranaceus

Balm	Melissa officinalis
Basil	Ocimum basilicum
Bayberry	Myrica cerifera
Bearberry	Arctostaphylos uva-ursi
Bergamot	Citrus bergamia
Black Cohosh	Cimicifuga racemosa
Blackberry	Rubus villosus
Bladderwrack	Focus vesiculosus
Blessed Thistle	Cnicus benedictus
Blue Cohosh	Caulophylum thalictroides
Blue Flag	Iris versicolor
Bogbean	Menyanthes trifoliate
Boneset	Eupatorium perfoliatum
Buchu	Agathosma betulina
Burdock	Arctium lappa

Calendula	Calendula officinalis
California Poppy	Eschscholzia californica
California Spickenard	Aralia californica
Cascara Sagrada	Rhamnus purshiana
Catnip	Nepeta cataria
Cayenne	Capsicum spp.
Celery Seed	Apium graveolens
Centaury	Centaurium umbellatum
Chamomile	Matricaria chamomilla
Chaparral	Larrea mexicana
Chaste Tree	Vitex agnus-castus
Chicory	Cichorium intybus
Chickweed	Stellaria media
Cinnamon	Cinnamomum zeylanicum
Clary Sage	Salvia sclarea
Cleavers	Galium aparine
Clove	Eugenia caryophllata
Coffee	Coffea Arabica
Coltsfoot	Tussilago farfara
Comfrey	Symphytum officinale
Coriander	Coriandrum sativum
Corn Silk	Zea mays
Couch Grass	Agropyron repens
Cramp Bark	Viburnum opulus
Cranesbill	Geranium maculatum
Cubeb	Piper cubeba

Damiana	Turnera diffusa
Dandelion	Taraxacum officinale
Devil’s Club	Oplopanax horridus
Dill	Anethum graveolens
Dong Quai	Angelica sinensis

Echinacea	Echinacea purpurea Echinacea angustifolia Echinacea pallida
Elder	Sambucus nigra
Elecampane	Inula Helenium
Eucalyptus	Eucalyptus globulus
Eyebright	Euphrasia officinalis

False Unicorn	Chamaelirium luteum
Fennel	Foeniculum vulgare
Fenugreek	Trigonella foenum-graecum
Feverfew	Tanacetum parthenium
Frankincense	Boswellia carteri
Fringetree	Chionanthus virginica
Flaxseed	Linum usitatissimum

Garlic	Allium sativum
Gentian	Gentiana spp.
Geranium	Pelargonium graveolens
Ginger	Zingiber officinale
Ginkgo	Ginkgo Biloba
Ginseng	Panax spp.
Goat’s Rue	Galega officinalis
Golden Rod	Solidago virgauria
Golden Seal	Hydrastis canadensis
Gota Kola	Centella asiatica
Grapefruit	Citrus paradise
Gravel root	Eupatorium purpureum
Guarana	Paullina cupana
Gumweed	Grindelia spp.

Hawthorn	Crataegus spp. Grataegus oxyacantha
Herlichrysum	Helichrysum italicum
Hops	Humulus lupulus
Horehound	Marrubium vulgare
Horsechestnut	Aesculus hippocastanum
Horseradish	Armoracia rusticana
Horsetail	Equisetum arvense
Ho shou wu	Polygonum Multiflorum
Hydrangea	Hydrangea arborescens
Hyssop	Hyssopus officinalis

Irish Moss

Chondrus crispus

Jasmine

Jasminum officinale Jasminum grandiflorum

Kelp	Seaweed
Kola	Cola vera, C. acuminata

Lady’s Mantle	Alchemilla vulgaris
Lavender	Lavandula officinalis
Lemon	Citrus limonum
Licorice	Glycyrrhiza glabra
Linden	Tilia cordata
Lobelia	Lobelia inflata

Ma Huang	Ephedra sinica
Mandarin	Citrus reticulata
Marjoram	Origanum majorana
Marshmallow	Althaea officinalis
Meadowsweet	Filipendula urlmaria
Melilot	Melilotus officinalis
Milk Thistle	Carduus marianum (Silybum marianum)
Motherwort	Leonurus cardiaca
Mugwort	Artemisia vulgaris
Mullein	Verbascum spp.
Mulberry	Morus spp.
Myrrh	Commiphora myrrha

Nasturtium	Tropaeolum majus
Neroli	Citrus aurantium var amara
Nettle	Urtica spp.

Oak Bark	Quercus spp.
Oat	Avena Sativa
Olive Leaf	Olea europaea
Orange	Citrus aurantium
Oregano	Origanum vulgare Origanum Compactum
Oregon Grape	Berberis aquifolium Pursh.
Osha	Ligusticum porteri

Parsley	Petroselinum sativum
Partridge berry	Mitchella repens
Pasque Flower	Anemone pulsatilla
Pau d’ Arco	Tabebuia spp.
Passion Flower	Passiflora incarnate
Patchouli	Pogostemon patchouli
Pennyroyal	Mentha pulegium
Peppermint	Mentha piperata
Periwinkle	Vinca major (or Vinca minor)
Pine	Chimaphila umbellate
Pipsissewa	Pinus sylvestris
Plantain	Plantago lanceolata Plantago major
Prickly Ash	Xanthoxylum americanum
Pumpkin	Cucurbita pepo

Raspberry	Rubus spp.
Red Clover	Trifolium pratense
Rose	Rosa damascena
Rosemary	Rosmarinus officinalis

Sage	Salvia officinalis
Sandalwood	Santalum album
St. John’s Wort	Hypericum perforatum
Sarsaparilla	Smilax spp.
Sassafras	Sassafras albidum
Saw Palmetto	Serenoa serrulata
Skullcap	Scutellaria laterifolia
Sheperd’s Purse	Capsella bursa-pastoris
Siberian Ginseng	Eleutherococus senticosus
Slippery Elm	Ulmus fulva
Sorrel	Rumex spp.
Southernwood	Artemisia abrotanum
Star Anise	Illicium anisatum
Strawberry	Fragaria vesca
Suma	Pfaffia paniculata

Tea Tree	Melaleuca alternifolia
Thuja	Thuja occidentalis
Thyme	Thymus spp.
Tumeric	Curcuma longa

Usnea	Usnea spp.
Uva Ursi	(See Bearberry)

Valerian	Valeriana officinalis
Vervain	Verbena officinalis

Wild Cherry	Prunus serotina
Wild Indigo	Baptisia tinctoria
Wild Lettuce	Lactuca virosa
Wild Oat	Avena fatua
Wild Yam	Dioscorea villosa
Willow Bark	Salix spp.
Witch Hazel	Humamelis virginiana
Wormwood	Artemisia absinthium

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