|
Basil,
Sweet (Ocimum basilicum)
Parts
Used:
The entire above ground, Basil plant is used, harvested
before
flowering. The parts mostly used / preferred are the mature
leaves. The essential oil is drawn by steam distillation
using the entire above ground flowering plant.
General
Medicinal Uses: The strongest medicinal use
is as an antimicrobial and it is very high in vitamins and
minerals. Please read the Specific Warnings just below.
General
Folklore: Many cultures believe in this herb's
protective and purification powers. A full, fresh leaf, in a
cash register or wallet, is said to draw money.
|
 |
General
Culinary Uses: This herb is mostly cultivated
for use as a spice in cooking. When cooking with fresh Basil
it should be added last (just before serving) as much of its flavor
will boil away. It is mostly associated with tomato dishes,
eggs, fish, and Italian cooking.
Alternate
Common Names: Albahaca, American Dittany,
Balanoi, Basil, Chahchabram, Chiu Ts'Eng T'A, Dama-Kasseh, Feslegen,
Feslien, Herbe Royale, Hung que, I Tzu Ts'Ao, King Of Herbs, King Of
Spices
Lo Le, Mreas preou, Njilika, Ofgahng, Our Herb, Raihan Al
Malik, Raihana, Rainan, Selaseh, Selasih, Selaseh hitam, Selaseh
jantan, St. Joseph's Wort, St. Josephwort, Taibedle, (sometimes wrongly
called) Tulasi (Holy Basil or Ocimum tenuiflorum), Witches’ Herb.
Gender:
Male
Planet:
Mars
Element:
Fire
Native
American Element: West Medicines
Astrological:
Scorpio
Specific
Warnings: Tests of the chemical estragole (one
of the chemicals present in Ocimum basilicum) have shown mutagenic and
carcinogenic effects. Reactions in humans have not been
studied. In rodents it takes 100 - 1000 times the normal /
spice use to become a cancer risk. Even so, medicinal
dosages should not be given to pregnant or nursing mothers, nor given
to infants or small children.
Identification:
Mint Family, Lamiaceae.
In North America, finding Basil (as its grown for the spice) in the
wild would only happen if there were some garden escapees.
However there is a wild variety (Clinopodium
vulgare) that is much
milder than it's cultivated cousin.
The flowers are white, labiate (like lips) are in six blossom, pedicled
(part of the flower still attached to the stem), almost sessile (still
directly attached), axillary (grown from an axil), false
whorls. The calyx (usually green outer whorl) is bilabiate
(having two lips), and the corolla (the part of a flower that consists
of the separate or fused petals) is 4-lobed. The lower lip is
simple with four stamens laying on it.
The entire plant grows from 8 - 20 inches (20 - 50 cm) high, erect and
sometimes bushy. It has a downy feel from the base up.
The leaves are ovate or oblong, very lightly toothed, shinny,
with deep vein markings. They are long petioled (slender
stem), acuminate (tapering to a slender point), irregularly dentate
(having teeth or pointed parts) or entire-margined.
It has a very characteristic scent that once smelled will most
likely not be forgotten.
Cultivation:
Basil most likely originated in India, Afghanistan, and
Pakistan - it is now grown world wide. It has been cultivated
in the Mediterranean for thousands of years. Today it is
produced commercially in France, Hungary, Bulgaria, Yugoslavia, Italy,
and Morocco. However, there are many who say that the King Of
Herbs grown
in California is superior. Currently there are over 150
varieties / species grown.
In frost free areas the plant grows as a perennial, where there is
frost it grows as an annual. Where there is frost it is
best to start your plants in early spring, by a sunny south (warm - no
draft) window and transplant them when all danger of frost is
over. In frost free areas it can be sown as seed, directly
into the garden in mid-spring. Remember it will grow like a
perennial in frost free areas so plant it where you want it to be year
after year. Allowing every third plant to go to
seed will help the plant, re-seed itself. Be careful to guard
this time of year from wind or you could end up with Basil showing
itself in many areas of your yard.
This herb / spice hates the cold, and loves the sun. Also, be
careful to
place it in an area that drains well. Although it thrives
with water there is a danger of different kinds of molds
should the plant's roots sit in water too long.
A little bit of cultivation folklore from ancient Greece and Rome
states that Basil will only grow in gardens of those who suffered
misfortune or physical abuse. The cultivation
folklore that I really enjoy is that, to the ancient Greeks and Romans,
the herb was a symbol of hostility and insanity. They would
cuss and argue while sowing the seeds. Even today, in France
“sowing basil” (semer le basilica) means “ranting.” The
French were introduced to Herbe Royale in 1533 by Catherine de
Medici who
married their King Henry II.
Medicinal:
One of my favorite uses (and no this isn't a suggestion) is
to drink a cup of Basil
tea in the evening; 1 teaspoon per cup of
water. I do this because of its high content of magnesium and
potassium. Magnesium draws water out of the body and into the
bowels, potassium helps with muscle cramps (something I have because of
my MS). It is said to stimulate digestion, is used for the
feeling of being too full and flatulence, is said to kill intestinal
parasites, and used as a diuretic. Personally, I just like
the way it tastes.
It is rich in a variety of important nutrients, most notably vitamin
A, vitamin C, calcium, and phosphorus. It is also a source
of iron, potassium, and magnesium. It is thought to have
significant health effects, particularly in improving the health of the
cardiovascular system. Used for strong eyesight and healthy
skin and hair. It also contains high concentrations of
carotenoids like beta carotene, and these substances are converted to
vitamin A within the body. Beta carotene offers even more
benefits than vitamin A alone, and it is known to be a powerful
antioxidant.
Basil,
dried,
ground, 2.00 tsp., 3.00 grams, 7.52 calories
Vitamin K - 48.01 mcg - 60.0%
Iron - 1.28 mg - 7.1 %
Calcium - 63.40 mg - 6.3 %
Vitamin A - 281.24 IU - 5.6%
Dietary fiber - 1.20 g - 4.8%
Manganese - 0.08 mg - 4.0%
Magnesium - 12.68 mg - 3.2%
Vitamin C - 1.84 mg - 3.1%
Potassium - 103.00 mg - 2.9%
Compounds:
The chief constituents are chavicol methyl ether (estragole),
linalool
and eugenol. Also caffeic acid derivatives and
flavoniods. It is most noted to be antimicrobial.
In The PDR for Herbal Medicines it says:
“In Chinese Medicine
Basil is used for disturbances of renal function, gum ulcers and as a
hemostyptic both before and after birth.” The
warnings go on to say not to administer to a pregnant or nursing mother
or to infants and small children - so this one is confusing to
me. The PDR continues; “Among
uses in Indian medicine are earaches, rheumatoid arthritis, anorexia,
itching and skin diseases, amenorrhea and dysmenorrheal, malaria and
other febrile illnesses.”
In addition the PDR for Herbal Medicines says:
“Dosage: Until the final
determination of the drug’s carcinogenic potential, one should
completely forgo its administration.”
In all honesty I would stick to using this as a spice, or enjoying a
cup of Basil tea in the evening, and adding it to
many of your already favorite dishes.
The King of Herbs has a very contradictory history. Ancient
Greek
physician, Dioscorides, and the Roman doctor, Galen, both warned
against it saying it would cause insanity and worms. Roman
naturalist, Pliny, Arab physicians, and the Chinese used it to treat
stomach, kidney, and blood ailments.
By the 17th century this herb was widely used in Europe to treat colds,
warts, and intestinal worms. And, it’s popularity continued
until the French botanist, Tournefort, published a tale that destroyed
Basil’s use for a long time.
Tournefort said:
“A certain Gentleman of
Sienna, being wonderfully taken and delight with the Smell of Basil,
was wont very frequently to take the Power of the dry herb, and snuff
it up his Nose; but in short Time, he’d turn’d mad and died; and his
Head being opened by Surgeons, there was found a Nest of Scorpions in
his Brain.” This story faded with time (and
better medical knowledge). Even so, the herb has never really
been established as a prominent healer in North America.
However, around the world it is used for almost everything.
Now the warning of the chemical estragole has given it a bad name
again. I really feel sorry for this herb and wish the medical
community would get together and really do a study on it.
Externally it is used for arthritis and other muscle aches by making a
paste made from the fresh leaves. Another source states that
a strong tea (3 teaspoons / cup of water) is used. And yet
another claims to soak the seed (the seeds turn into a gel) for
use. Most notably is it’s external use for acne. I
used this one as a teenager, I don’t remember who told me about
it. After washing my face I applied Basil tea, using a cotton
ball, to the afflicted area. I can’t say that it worked
better than anything else - but to a teenager, that was conscious of
her face, it did very well (and I didn't have to spend a lot of money
on anti-acne creams).
Acne
Wash
2 tablespoons Dried Basil
1/2 cup Water
Place the herb in a tea ball, bring your water to a boil and remove
from heat placing it in a cup, place the tea ball in your cup, cover
and allow to steep for 10 minutes (no longer). After washing
your face with warm soapy water and rinsing, use a cotton ball to apply
the acne wash. Dip the cotton ball in the tea wash and
allow it to soak up as much as possible. Hold the cotton ball
to the affected area for 1 - 2 minutes. Allow this to dry -
do not rinse off.
There are places that claim Ocimum
basilicum repels flies and it is
often found as an ingredient in may natural bug repellents. I
personally have used it to clean out my garbage cans and I do believe
that it does it’s job in repelling flies. I can’t say I never
see a fly - they are everywhere - but I think my garbage cans are a
little less targeted because of the use. James A. Duke, Ph.D
says this: “If I were
bothered by bugs in my garden and some of my culinary basil was close
at hand, I might rub some on as an impromptu insect repellent.”
To the Cherokee it is a West Medicine (focused on the internal
aspects of the physical body) and it’s primary use is as a digestive
aid. Ocimum
basilicum was introduced by White settlers to the
Americas, and much loved.
Aromatherapy:
EXTERNAL aromatherapy is a much safer way to enjoy the
benefits of Basil - as an essential oil. It appears as a
colorless to pale yellow liquid. It’s actions are said to be
antidepressant, antiseptic, antispasmodic, carminative, cephalic,
digestive, emmenagolgue, expectorant, febrifuge, galactagogue,
insecticide, nervine, prophylactic, restorative, stimulant of adrenal
cortex, stomachic, tonic.
As a perfume it blends well with bergamot, clary sage, lime,
citronella, geranium, hyssop, opopanax, oakmoss and other green
notes. It is fresh, slightly spicy, clove like and is highly
aromatic. It is used in high-class fragrances, soaps and
dental products.
Safety Data: Possible sensitization in some
individuals. Use in moderation. Avoid if you are
pregnant or nursing, do not use on infants, or small children.
History,
Folklore, and Magical Belief: If harvesting for
magical use harvest close to noon, on a Tuesday, between the dates of
October 23 - November 21 (in Scorpio).
When studying Basil you will most likely run into the association with
the Basilisk (a mythological reptile with two weapons, fire breath and
an evil eye). This was more than likely word play as the herb
traveled from civilization to civilization - to the point of the
creation of the Wives Tale that by smelling it you could get scorpions
in your brain. This association may also be the reason why
this herb is associated with salamanders and dragons (and
scorpions). In Belgium it was believed that crushing the herb
between two bricks would magically produce scorpions. In “A
Compendium of Herbal Magick” Paul Beyerl writes: “We may use this type of basil to
invoke salamanders, the elemental creatures of fire. The
practitioner may dry and grind basil, spooning it upon burning charcoal
as an incense. One may also use basil in the ritual cup,
drinking a magickally prepared tea in order to meditate upon dragons or
salamanders and to establish communion with these beings as astral
entities.”
Basil
Smudge
Stick
In many of the magical texts there’s talk of using Herbe
Royale as an
incense. Making smudge sticks are the easiest way to
create an incense - plus you get a bonus by hanging it in your home
(protection) while it dries.
Cotton string should be used. Cut sprigs of Basil (fresh)
that measure 6 - 9 inches long (all the same length). When
the stems are held
tightly together they should fit inside a circle that's one and a half
inches in diameter. Even all
the stems and tie wrap the stem several times. Your string is
then brought up the plant, wrapping it tightly till you get to the end
(or top), then back down and tie off. Allow this to
hang dry at least one month.
On a more positive side, Basil is associated with money and
protection (sometimes love spells). Many homes
grow Herbe Royale
around windows (is also said to keep flies out) for protection (this
can also extend the growing season because of the warmth of the
house). A full fresh leaf, placed in the wallet will draw
money, placed in a cash register drawer or door sill will draw
customers.
The ancient Egyptians burned a mixture of Basil and myrrh to appease
their gods, and used it as one of the ingredients to embalm their
dead.
Basil /
Myrrh
Incense Powder
Make sure and harvest your herb close to noon, on a Tuesday, between
the dates of October 23 - November 21 (in Scorpio). Dry it
immediately.
For
Male /
Gods:
3 parts Basil - dried and ground to a powder.
1 part Myrrh - ground to a powder.
For
Female /
Goddesses:
1 part Basil - dried and ground to a powder.
3 parts Myrrh - ground to a powder.
For
Both - or
for The Divine:
Equal parts Basil and Myrrh
Blend these together very well. Use a hot coal to
burn. If you are experienced in making incense cones this is
a very good recipe to develop into cones as it holds together nicely.
Some cultures believe that the scent of fresh Basil brings a level of
sympathy between two people and can sooth tempers. Because of
this belief it was added to many love incenses, and the perfume
industry still uses it as an ingredient in many blends today.
Even
rubbing the fresh leaf on your skin was considered to be a kind of love
perfume. In Europe there was a practice by young women to
hand a sprig to a young man - if the man accepted the sprig,
he would love the woman forever.
You can perform a love divination by handing a couple each a fresh leaf
and telling them to hold it next to their heart for 2
minutes.
After this time put the two leaves together - facing each other, back
sides out - and place this on a hot coal. If the two leaves
stay together and burn to ashes, the relationship (or marriage) will
last a long, harmonious time. If the leaves crackle the
couple will have quarrels. If the leaves fly apart, with
fierce crackling, the relationship should never start, or it will end
in a fierce argument.
A fresh sprig of the King of Herbs, placed in the left hand of any
person, will
tell how devoted to love that person is. If it stays fresh
that person is true of heart, if it withers quickly the person is one
who jumps from one love to the next.
It is also believed that rubbing Basil all over your body, especially
over your
heart, while your love is sleeping will insure fidelity and bless your
relationship. Further digging into this myth revealed that
this should be done on a Tuesday, and during the summer is the best
time (although any Tuesday will work well).
Basil
Purification Soap
1/4 teaspoon Basil essential oil
1/2 teaspoon dried Basil - powered
- - - to 1 lb. of soap
1) If you are a soap maker you can add the essential oil
and herb to one of your favorite soap recipes. This
will make a Sabot Purification Soap that is also antimicrobial and will
add protection and courage to the user.
2) This can also be done with melt and pour soap, as a safe
way to still make your own, making sure no other additives are in the
soap (fragrances you don’t want).
3) If you are not a soap maker at all, buy your favorite
liquid soap - preferably unscented - and add the above ingredients in -
allowing it to sit for at least one week before use.
If you have a door or window you want protected from evil entering -
place a fine line of dried Herbe Royale across it.
It is said that
evil cannot cross the King of Herbs. A fresh plant, given as
a gift
to the home, brings good luck. For the luck and protection it
is also used in exorcism incenses and in purification baths.
You can also place Basil in the corners of your rooms to keep evil
out. Be advised that this is said to also work on keeping
goats away, and may draw scorpions (yuck - there's that scorpion
reference again). Although many
herbs are reported as being the herb Solomon chose when making his
ritual aspurger for use in his temple, it would make sense
that Herbe Royale
is among those herbs because of its strong association with repelling
evil and drawing blessings.
In “The Master Book of Herbalism” by Paul Beyerl you’ll find this quote:
“Basil should be added
to the water used in scrubbing the floors, walls and in any cleaning of
the home previous to the unpacking and getting settled. An
often-used part of the house and home blessing is a planting
ceremony. Basil is an herbe to plant, for it will bring
protection and good fortune to those who live within.”
The Hindus associate Basil with Krishna and Vishnu and there are
rituals that include it as the herb of honor. And in Hindu
culture the dead are buried with a sprig in their hands (or a
leaf on their tongue) to ensure a safe journey to Paradise.
The two sabots associated with Basil are Candlemas (a.k.a. Imbolc)
(renewal) and Samhain (honoring ancestors). In both occasions
it is used for ritual baths to cleanse and purify the body, and in the
incense. It can also be prepared as a ritual drink (make a
tea) or used to prepare ritual foods (as a spice).
Basil isn’t a flying potion, but Witches were supposed to drink a half
cup of the juice before flying. This same half cup of juice
is
said to prevent inebriation (definitely not something I would
try).
Fresh Basil secretly placed beneath a plate is supposed to keep a
person from being able to eat anything on it. By the way -
this one doesn’t work (he, he) - chocolate is definitely more powerful.
As a final magical note, in all the readings I’ve done, it
is said to bring about inner and outer courage and strength.
No matter if you face dangers in the real world, or are working in your
own sub-conscious world, it can provide fortitude. Because
it’s strongest use is in protection it should be used for the
protection of the seeker and / or the seeker’s family. My
advise to you is to grow herbs in your home and invite the plant
to help you whenever you need.
To purchase the BEST Basil - go
to Mountain Rose Herbs.
Culinary:
Ah, Culinary - the fun section :-). Noted as the
King of Spices, it is one of the most widely used herbs above most
others. Today most people associate the use of this herb as a
spice with
tomato dishes (mostly Italian) eggs, and fish. The secret to
adding fresh Basil to any dish is to add it last (just before
serving). The fresh herb has a tendency to lose much of it’s
flavor in cooking. Dried it can be added to those sauces
and cooked with everything else - but why not try adding it at the end
as well.
I think the most famous use is in the sauce called Pesto.
Basically this is fresh Basil a little sea salt, and garlic, ground to
a paste. To this is added pine nuts (or for a cheaper
variety, cashews or walnuts) which are ground to creamy with the other
ingredients. Finally a little parmigiana cheese and olive oil
is added. This is mostly served with pasta, but has become a
favorite spread for many coffee house sandwiches.
Pesto
(1)
2 cups fresh Basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons Pine Nuts or Walnuts (Cashews can also be used)
3 Garlic cloves, finely minced
Place the leaves, in small batches, in a food processor and whip
until well chopped (do about 3/4 cup at a time). If needed
add a tablespoon of the Olive oil to moisten. Add about 1/3 of the nuts
and garlic, blend again. Add about a 1/3 of the Parmesan
cheese; blend while slowly adding about 1/3 of the olive oil, stopping
to scrape down sides of container. Continue processing the
Pesto until it forms a thick smooth paste. Repeat until
all ingredients are used, mix all batches together well. Serve over
pasta. Pesto keeps in a refrigerator about one week, or
freeze for a few months.
Pesto
(2)
1 1/2 cups (360 ml) fresh Basil leaves
2 cloves Garlic
1/4 cup (60ml) Pine Nuts, Cashews, or Walnuts
3/4 cup (180 ml) Parmesan cheese, grated (fresh is best)
3/4 cup Olive oil
Chop the basil in a blender or food processor. Add the nuts
and
garlic and blend into a puree (a fine creamy paste), then add the
cheese. Slowly add most of the olive oil until the
consistency is of creamed butter. Pack into a container,
removing air pockets, and pour the remain 2 tablespoons (30 ml) of oil
on top to keep the Pesto from darkening. Refrigerate or you
can freeze individual portions in an ice cube tray.
Fresh
Basil /
Tomato Pesto
1 1/2 cups fresh Basil leaves, packed
1/2 cup fresh Tomatoes, crushed or minced
1/4 cup grated Parmesan cheese
1/3 cup Olive oil
3 tablespoons Pine Nuts or Walnuts
3 Garlic cloves, finely minced
Place leaves and Tomatoes, in small batches, in a food processor
and whip until well chopped (do about 3/4 cup at a time). Add
about 1/3 of the nuts and garlic, blend again. Add about 1/3
of the Parmesan cheese; blend while slowly adding about 1/3 of the
olive oil, stopping to scrape down sides of container.
Process the Pesto until it forms a thick smooth paste.
Repeat until all ingredients are used, mix all batches together well.
Serve over pasta. Pesto keeps in a refrigerator about one week,
or freeze for a few months.
Basil
Vinegar
and Oil Salad Dressing
1 cup Apple Cider Vinegar
1/4 cup Dried Basil (spice ground)
1/2 cup Olive Oil
Place the vinegar and Basil in a jar or bottle that tightly
seals. Make sure your jar or bottle is large enough that you
can add the olive oil later. Shake well. Place this
in your refrigerator and allow it to steep for one week - shake it
every time you open the refrigerator. At the end of the week
add the olive oil. You must shake this every time you use it.
Note: You can buy some nice looking bottles to do
this in, just make sure that your bottle will hold all the ingredients.
Basil
and
Cheese Bread (or biscuits)
Any existing unbaked bread or biscuit recipe (even Pillsbury) can
become mouth watering Basil and Cheese Bread (or biscuits).
This recipe uses the Pillsbury French Bread. You may need to
adjust for other bread or biscuit types.
1 tube Pillsbury French Bread.
2 tablespoons Dried Basil (spice ground)
1/4 cup Parmesan Cheese
Kneed all ingredients together and reform the French Bread for baking.
After the bread or biscuits are done you can even butter them
with garlic butter for an extra special taste.
Basil
Tea
Get
the full details here.
1 tablespoon dried Basil
1 cup Water
(honey to taste if desired)
Place the herb in a tea ball, bring your water to a boil and remove
from heat placing it in a cup, place the tea ball in your cup, cover
and allow to steep for 10 minutes (no longer). For your safety do not exceed one
cup per day. If you have any health issues consult your
family Doctor before drinking this tea. |
 |
Dried
Basil
Tomatoes
1 pound (500 g) of firm fresh Tomatoes
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) fresh Basil
It’s important to start with firm fresh tomatoes - the pear-shaped
variety, such as Roma, are the best. Cut tomatoes into slices
about a 1/2 inch thick. Sprinkle with salt and
basil. Place in an oven preheated to 160 degrees F (71
degrees C) about 9 hours or in a 125 degree F (51.6 degree C)
dehydrator for 18 to 24 hours. You could do it the Italian
way and lay them out on a drying rack in direct sun. I don’t
think they'd make it by me, lol, as everyone (including the animals)
would eat them. For an extra special flavor
follow this recipe using green tomatoes. If you want to
rehydrate them boil them in water for about 2 minutes. I find
that steaming them in the microwave helps them to retain more of their
flavor.
Soupe
Au
Pistou
2 leeks, diced
1/2 cup oil (preferably olive)
2 tomatoes, cut in quarters
3 cups water or vegetable stock
1/2 cup green beans, diced
4 potatoes, diced
6 carrots, diced
1 stalk celery, diced
8 leaves basil, fresh
2 cloves garlic
Parmesan cheese, grated, for sprinkling.
Sauté the leeks in 2 tablespoons of the oil; add the tomatoes and cook
until soft. Add water and bring to a boil. Add
beans and cook 30 min., then add the other vegetables and cook 15 more
min. Blend basil, garlic and the remaining oil
together. Place a spoonful in a soup bowl, cover with soup,
and sprinkle with cheese.
Sources:
1. A lot of the information shared comes from years of study
and personal use.
| 2. |
|
PDR for Herbal Medicines - Thomson
Physicians' Desk
Reference published by Thomson Medical Economics. |
3.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85#nutritionalprofile
4. http://www.ansci.cornell.edu/plants/medicinal/basil.html
5. http://chetday.com/basilherb.htm
6. National Audubon Society Field Guide to North American
Wildflowers, Eastern published by Thieret, Niering, and
Olstead. Copyright 2001
7. Encyclopedia of Magical Herbs, Scott Cunningham published
by Llewellyn Publications. Copyright 2006
| 8. |
|
A Compendium of Herbal Magick, Paul
Beyerl
published by
Phoenix Publishing Inc. Copyright 1998 |
9. The Healing Herbs, Michael Castleman, published by Rodale
Press. Copyright 1991
10. The Green Pharmacy, James A. Duke, Ph.D., published by
St. Martin’s Paperbacks. Copyright 1997
11. The Cherokee Herbal, J.T. Garrett, published by Bear
& Company. Copyright 2003
12. Herbs, An Illustrated Encyclopedia, Kathi Keville,
published by Barnes & Noble Books. Copyright 1997
| 13. |
|
The Complete Illustrated Guide to
Aromatherapy, Julia
Lawless, published by Element. Copyright 1997 |
14. The Illustrated Encyclopedia of Essential Oils, Julia
Lawless, published by Barnes & Noble. Copyright 1995.
This
link will take you to the Herbal Index.
This
link will take you to the Home Page.
|
|
|
|
All
information, shared on
this web site, is for enjoyment and study only and is NOT meant to
diagnose or treat any medical condition. Only your
health care professional is qualified to diagnose or treat medical
conditions. Do not risk your health! Just because
something is 'natural' does NOT make it safe. Do not, under
any
circumstance, ingest or use herbs in any form
without consulting your Doctor. If you do, you do so
at
your OWN RISK.
Web Site
Content (text, graphics, look and feel) are Copyright Protected © All
Rights Reserved 2009 - 2010, Sandy Marie.
|
|
|
|
|
| . |
|
What I can harvest
and offer is limited by my area and season. The only other supplier I
trust is
Mountain Rose Herbs.
|
| . |
|
| . |
This
website is made
possible & successful
because of Site Build
It
|
|
|
|
