Medicinal uses;
Parts used:
Flowers, Fruit, Peel
Harvest:
Flowers in spring, when they are fully open and free of dew,fruit in September/October, when they are ripe.Traditionally, farmers will harvest apples in the last quarter of the moon - otherwise they won't keep as well. This old farmer's wisdom makes sense, since water levels within organisms are highest at full moon and lowest at the new moon, making fruit less likely to rot.
Uses:
Apples are a wonderful, healing food, easy for the body to digest and able to correct over-acidity of the stomach. They are particularly rich in pectin, a soluble fibre that forms a jelly-like substance, as any jam-maker will know. Pectin, available in its purified form, is used to help set marmalades and jams. In the body it helps to regulate digestion, forms a protective coating in the intestines and soothes inflamed tissues. Thus, apples can be used to treat both diarrhoea and constipation. They are also highly recommended for balancing blood sugar levels, as they prevent those dangerous spikes and lows. Apples are cooling and anti-inflammatory. They are wonderfully refreshing and thirst quenching during convalescence, especially when suffering from feverish conditions, coughs and colds. Apple tea, usually prepared by infusing minced fruit or peels (organic, please!) in hot water, is not only a delicious drink, but also increases uric acid elimination and is helpful as a supportive remedy in the treatment of arthritic and rheumatic conditions as well as rheumatoid kidney and liver disease. An apple diet is recommended for gout, constipation, haemorrhoids, bladder and kidney disease. An apple at bed time improves the quality of sleep and helps to control night sweat.
Bees love the nectar rich apple blossoms in spring. The petals can be infused as a tea to treat feverish conditions, especially those that affect the upper respiratory tract. Apple blossom tea also soothes and calms the nerves.
Apples cider vinegar is also excellent, not just for salads, but for a whole host of health conditions. It is very rich in calcium and can help to improve calcium deficiency related problems such as loss of concentration and memory, weak muscle tone, poor circulation, badly healing wounds, general itchiness, aching joints and lack of appetite. Apple cider vinegar detoxifies by supporting the eliminative function of the kidneys. Thus, it is a helpful supportive aid for arthritis, gout, rheumatism and skin conditions. It is also beneficial for sinusitis, high blood pressure, migraine, chronic exhaustion and night sweats. To make use of this healthful elixir, dilute one tablespoons of apple cider vinegar in 6-8 oz of water. This may be sweetened with honey.
Sourced:http://www.sacredearth.com/ethnobotany/plantprofiles/apple.php
Monday 13 April 2009
Thursday 9 April 2009
Herbal body scrub
Herbal body scrub
50 g fresh mint leaves, finely chopped50 g fresh eucalyptus leaves, finely chopped50 g fresh rosemary leaves, finely chopped1 tbsp freshly ground black pepperPeel of 2 lemons300 ml olive oil400 g sea salt (fine-grained)4 tsp vitamin C powderExtra eucalyptus leaves and slices of lemon peel, to decorate
1. Place the chopped herbs, black pepper and lemon peel in a pan, then add the olive oil. Place on a medium heat and stir, then leave for 2 minutes with the lid on. Place the paste in a piece of muslin over a sieve and squeeze out all the oil into a bowl below.
2. Mix the sea salt and vitamin C powder in a bowl. Add most of the oil (reserving a little to seal the jar) and stir well. Place the mixture in a sterilized Kilner jar and press down well. Decorate the top with a few eucalyptus leaves and slices of lemon rind. Pour a layer of the remaining oil on top of the salt scrub to keep it airtight.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Apply to wet skin in the bath or shower, when needed. Scrub, then rinse off well with warm water.
STORAGE: Keeps for 6 months, or 1 year in the refrigerator.
50 g fresh mint leaves, finely chopped50 g fresh eucalyptus leaves, finely chopped50 g fresh rosemary leaves, finely chopped1 tbsp freshly ground black pepperPeel of 2 lemons300 ml olive oil400 g sea salt (fine-grained)4 tsp vitamin C powderExtra eucalyptus leaves and slices of lemon peel, to decorate
1. Place the chopped herbs, black pepper and lemon peel in a pan, then add the olive oil. Place on a medium heat and stir, then leave for 2 minutes with the lid on. Place the paste in a piece of muslin over a sieve and squeeze out all the oil into a bowl below.
2. Mix the sea salt and vitamin C powder in a bowl. Add most of the oil (reserving a little to seal the jar) and stir well. Place the mixture in a sterilized Kilner jar and press down well. Decorate the top with a few eucalyptus leaves and slices of lemon rind. Pour a layer of the remaining oil on top of the salt scrub to keep it airtight.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Apply to wet skin in the bath or shower, when needed. Scrub, then rinse off well with warm water.
STORAGE: Keeps for 6 months, or 1 year in the refrigerator.
Thyme breath spray
Thyme breath spray
10 tbsp (approx. 25 g) fresh thyme leaves10 tbsp (approx. 30 g) fresh mint leaves5 fresh eucalyptus leaves3 tsp aniseed3 tsp cloves200 ml vodkaRind of 1 lemon1 tbsp artificial sweetener to taste, if desired4 tbsp glycerine
1. Strip the thyme, mint and eucalypytus leaves from their stems and chop. Place in a blender and whiz. Add the aniseed and cloves to the blender and whiz again.
2. Place in a dark bottle with the vodka, lemon and artificial sweetener (if using) and leave for 10 days to 1 month to macerate.
3. Strain through muslin. Add the glycerine, then stir and pour into a 50 ml spray bottle (with a yield of up to 1 ml per spray).
USE: Spray 1 ml into the mouth when needed
NB This contains alcohol, so be careful not to overuse, especially if driving.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
10 tbsp (approx. 25 g) fresh thyme leaves10 tbsp (approx. 30 g) fresh mint leaves5 fresh eucalyptus leaves3 tsp aniseed3 tsp cloves200 ml vodkaRind of 1 lemon1 tbsp artificial sweetener to taste, if desired4 tbsp glycerine
1. Strip the thyme, mint and eucalypytus leaves from their stems and chop. Place in a blender and whiz. Add the aniseed and cloves to the blender and whiz again.
2. Place in a dark bottle with the vodka, lemon and artificial sweetener (if using) and leave for 10 days to 1 month to macerate.
3. Strain through muslin. Add the glycerine, then stir and pour into a 50 ml spray bottle (with a yield of up to 1 ml per spray).
USE: Spray 1 ml into the mouth when needed
NB This contains alcohol, so be careful not to overuse, especially if driving.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Plantain cream for bites and stings
Plantain cream for bites and stings
4 tbsp fresh chopped plantain leaves150 ml boiling water2 tbsp olive oil or sunflower oil2 tbsp almond oil1 tsp beeswax2 tsp emulsifying wax2 tsp glycerine1 tsp vitamin C powder
1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. Pour into sterilized glass pots and seal.
USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
4 tbsp fresh chopped plantain leaves150 ml boiling water2 tbsp olive oil or sunflower oil2 tbsp almond oil1 tsp beeswax2 tsp emulsifying wax2 tsp glycerine1 tsp vitamin C powder
1. Wash and chop the plantain leaves. Divide into two - put one half in a bowl and the other half in a pan. Cover the plantain in the bowl with the water and leave to infuse for 10 minutes.
2. In the pan, add the olive (or sunflower) and almond oils to the plantain and heat gently to simmering point. Don't allow to boil - if it starts boiling, take off the heat immediately. Once at simmering point, remove from the heat and leave for 10 minutes to cool.
3. Drain the infusion, taking out the plantain leaves. Set the liquid to one side.
4. Drain the infused oil into another pan, extracting the plantain leaves. Heat the oil again. Add the beeswax and emulsifying wax and melt, stirring - you are aiming for a foamy consistency.
5. Add 16 tbsp infused water to the pan and whisk to achieve a consistency like salad dressing. Add the glycerine and vitamin C powder.
6. Pour into sterilized glass pots and seal.
USE: Apply to affected area as often as needed.
STORAGE: Keeps for 3 months in the refrigerator in an airtight container.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Lemon balm lip salve for cold sores
Lemon balm lip salve for cold sores
21 tbsp (approx. 50 g) fresh lemon balm leaves3 tbsp wheatgerm oil115 ml olive oil1 tbsp honey1 tbsp beeswax5 drops tea tree oil
1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.
USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
21 tbsp (approx. 50 g) fresh lemon balm leaves3 tbsp wheatgerm oil115 ml olive oil1 tbsp honey1 tbsp beeswax5 drops tea tree oil
1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.
USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Echinacea ice lollies
Echinacea ice lollies
To make the tincture:20 g fresh echinacea root80 ml vodkaFor the ice lollies:2 medium-sized red chillis8 cm root ginger240 ml honey1 sachet animal gelatine800 ml cranberry juiceJuice of 2 large lemons80 ml Echinacea Tincture (see above)
1. Wash and chop the echinacea root, then put in a jar and pour over the vodka to cover completely. Leave for 2-4 weeks.
2. Wash and slice the chillis. Peel and thinly slice the ginger.
3. Combine the chillis, ginger, honey, gelatine and cranberry juice in a saucepan, then stir and simmer for 5 minutes. Take off the heat and leave to cool. Sieve into a bowl.
4. When the drained liquid is cool, stir in the lemon juice and Echinacea Tincture. Pour into ice lolly moulds and freeze.
NB. Contains alcohol so not suitable for children.
Use: Take during colds and infection - 1 a day for up to 2 weeks. Each lolly contains one typical dose of Echinacea.
STORAGE: The lollies keep in the freezer for 3 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
To make the tincture:20 g fresh echinacea root80 ml vodkaFor the ice lollies:2 medium-sized red chillis8 cm root ginger240 ml honey1 sachet animal gelatine800 ml cranberry juiceJuice of 2 large lemons80 ml Echinacea Tincture (see above)
1. Wash and chop the echinacea root, then put in a jar and pour over the vodka to cover completely. Leave for 2-4 weeks.
2. Wash and slice the chillis. Peel and thinly slice the ginger.
3. Combine the chillis, ginger, honey, gelatine and cranberry juice in a saucepan, then stir and simmer for 5 minutes. Take off the heat and leave to cool. Sieve into a bowl.
4. When the drained liquid is cool, stir in the lemon juice and Echinacea Tincture. Pour into ice lolly moulds and freeze.
NB. Contains alcohol so not suitable for children.
Use: Take during colds and infection - 1 a day for up to 2 weeks. Each lolly contains one typical dose of Echinacea.
STORAGE: The lollies keep in the freezer for 3 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Crystallized ginger for nausea
Crystallized ginger for nausea
Makes about 250 g:350 g fresh ginger rootGolden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.
1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Makes about 250 g:350 g fresh ginger rootGolden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.
1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Valerian hot chocolate for anxiety
Valerian hot chocolate for anxiety
Makes 3 cups:3 tbsp fresh valerian root3 tbsp fresh lemon balm leaves3 tsp fresh lavender flowers6 leaves and 3 heads from fresh passion flowersPeel of 1 1/2 oranges900 ml full-fat milk50 g dark chocolate (minimum 50% cocoa solids)Dash of vanilla extract
1. Chop the top and bottom from the fresh valerian root. Add the valerian, lemon balm, lavender, passion flowers, orange peel, and milk to a pan and gently heat for 5-10 minutes. Strain.
2. Pour the infused milk back into the pan, then add the dark chocolate and vanilla extract and stir until melted. Drink at once.
USE: You can drink up to 3 cups a day for 2 weeks at a time.
NB. Valerian can cause drowsiness so check with your doctor if you're taking anti-depressants or sleeping pills.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Makes 3 cups:3 tbsp fresh valerian root3 tbsp fresh lemon balm leaves3 tsp fresh lavender flowers6 leaves and 3 heads from fresh passion flowersPeel of 1 1/2 oranges900 ml full-fat milk50 g dark chocolate (minimum 50% cocoa solids)Dash of vanilla extract
1. Chop the top and bottom from the fresh valerian root. Add the valerian, lemon balm, lavender, passion flowers, orange peel, and milk to a pan and gently heat for 5-10 minutes. Strain.
2. Pour the infused milk back into the pan, then add the dark chocolate and vanilla extract and stir until melted. Drink at once.
USE: You can drink up to 3 cups a day for 2 weeks at a time.
NB. Valerian can cause drowsiness so check with your doctor if you're taking anti-depressants or sleeping pills.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Marshmallow and liquorice cough syrup
Marshmallow and liquorice cough syrup
If using dried marshmallow root:4 tbsp dried marshmallow root, chopped roughly2 dried liquorice roots, broken up into small pieces3 heads/bunches fresh elderberries1 tsp clovesPeel of 1 mandarin1 tsp aniseed seeds1 sprig fresh eucalyptus leaves (about 8)500 ml water100 ml honeyJuice of 1 lime5 tbsp glycerine
If using fresh marshmallow root:8 tbsp fresh marshmallow root, chopped roughly4 dried liquorice roots, broken up into small piecesOther ingredients as above
1. Put the marshmallow, liquorice, elderberries, cloves, mandarin peel, aniseed and eucalyptus leaves into a pan with the water. Simmer until the liquid is reduced by one-fifth. Remove the liquorice and eucalyptus leaves and discard.
2. Blend the mixture in a liquidizer until smooth. Pour back into the pan and add the honey, lime juice and glycerine, then stir and simmer for 2 minutes.
3. Pour into sterilized, clear 250 ml bottles.
USE: Take 2 tbsp, 3 times a day for no more than 5 days.
STORAGE: Keep refrigerated. Use within 2 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
If using dried marshmallow root:4 tbsp dried marshmallow root, chopped roughly2 dried liquorice roots, broken up into small pieces3 heads/bunches fresh elderberries1 tsp clovesPeel of 1 mandarin1 tsp aniseed seeds1 sprig fresh eucalyptus leaves (about 8)500 ml water100 ml honeyJuice of 1 lime5 tbsp glycerine
If using fresh marshmallow root:8 tbsp fresh marshmallow root, chopped roughly4 dried liquorice roots, broken up into small piecesOther ingredients as above
1. Put the marshmallow, liquorice, elderberries, cloves, mandarin peel, aniseed and eucalyptus leaves into a pan with the water. Simmer until the liquid is reduced by one-fifth. Remove the liquorice and eucalyptus leaves and discard.
2. Blend the mixture in a liquidizer until smooth. Pour back into the pan and add the honey, lime juice and glycerine, then stir and simmer for 2 minutes.
3. Pour into sterilized, clear 250 ml bottles.
USE: Take 2 tbsp, 3 times a day for no more than 5 days.
STORAGE: Keep refrigerated. Use within 2 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Cucumber Eye Gel
Cucumber Eye Gel
1 small cucumber, chopped1 aloe vera leaf1 sachet vegetable gelatine50 ml distilled extract of witch hazel BP1 white tea teabag3 drops peppermint essential oil
1. Roughly chop the cucumber. Peel and slice the aloe leaf to extract its gel. Put the cucumber and aloe gel into a blender and process until smooth. Strain the mix through a sieve to extract the juice. Measure out 100 ml of the strained juice and set aside.
2. Add the witch hazel to a pan, whisk in the gelatine and add the teabag. Gently heat the mixture until it just starts to thicken. As the mixture cools, take out the teabag, then whisk in the cucumber and aloe juice mixture and the peppermint oil.
3. Bottle up the gel in a sterilized, airtight pump dispenser.
USE: Apply to the eye area before bed, then wash off in the morning.
STORAGE: Keeps in the refrigerator for up to 6 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
1 small cucumber, chopped1 aloe vera leaf1 sachet vegetable gelatine50 ml distilled extract of witch hazel BP1 white tea teabag3 drops peppermint essential oil
1. Roughly chop the cucumber. Peel and slice the aloe leaf to extract its gel. Put the cucumber and aloe gel into a blender and process until smooth. Strain the mix through a sieve to extract the juice. Measure out 100 ml of the strained juice and set aside.
2. Add the witch hazel to a pan, whisk in the gelatine and add the teabag. Gently heat the mixture until it just starts to thicken. As the mixture cools, take out the teabag, then whisk in the cucumber and aloe juice mixture and the peppermint oil.
3. Bottle up the gel in a sterilized, airtight pump dispenser.
USE: Apply to the eye area before bed, then wash off in the morning.
STORAGE: Keeps in the refrigerator for up to 6 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Garlic talcum powder for athlete's foot
Garlic talcum powder for athlete's foot
4 tbsp dried sage leaves4 tbsp dried garlic (commercially prepared is fine)7 tbsp (70 g) cornflour7 tbsp (70 g) bicarbonate of soda24 drops tea tree oil
1. Grind the dried sage in a mortar and pestle, then place in a medium-sized bowl. Add the dried garlic. Sprinkle over the cornflour and bicarbonate of soda and mix well.
2. Add in the tea tree oil and stir until well distributed. Place the powder into a salt or sugar shaker for use.
USE: Dust on liberally 3 times daily, until symptoms disappear (usually a few weeks). Continue using for 1 week after all signs of infection are gone, as previously dormant fungal spores can cause reinfection.
STORAGE: Keep in a dry, dark place and use within 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
4 tbsp dried sage leaves4 tbsp dried garlic (commercially prepared is fine)7 tbsp (70 g) cornflour7 tbsp (70 g) bicarbonate of soda24 drops tea tree oil
1. Grind the dried sage in a mortar and pestle, then place in a medium-sized bowl. Add the dried garlic. Sprinkle over the cornflour and bicarbonate of soda and mix well.
2. Add in the tea tree oil and stir until well distributed. Place the powder into a salt or sugar shaker for use.
USE: Dust on liberally 3 times daily, until symptoms disappear (usually a few weeks). Continue using for 1 week after all signs of infection are gone, as previously dormant fungal spores can cause reinfection.
STORAGE: Keep in a dry, dark place and use within 1 year.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Garlic vinegar footbath
Garlic vinegar footbath
2 bulbs garlicCider vinegar (or whatever you have)20 heads fresh lavenderSage leaves
1. Drop the garlic into a jug and cover with vinegar, using roughly twice as much vinegar as garlic.
2. Crush the sage leaves with a pestle and mortar, and add them along with the lavender heads to the jug.
3. Pour your mixture into an airtight container, making sure you have enough vinegar to totally cover the other ingredients.
4. Infuse the mixture for between 2 weeks and a month. Simply add 5 tablespoons to a hot footbath and soak your foot when required.
USE: Dilute 5 tblsp of the mixture in a washing up bowl (size) of hot water, and soak the feet for at least 10 minutes each day for 3 times a week for 2 weeks.
STORAGE: Keep in a sealable container or jar in a dry, cool place for up to 6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
2 bulbs garlicCider vinegar (or whatever you have)20 heads fresh lavenderSage leaves
1. Drop the garlic into a jug and cover with vinegar, using roughly twice as much vinegar as garlic.
2. Crush the sage leaves with a pestle and mortar, and add them along with the lavender heads to the jug.
3. Pour your mixture into an airtight container, making sure you have enough vinegar to totally cover the other ingredients.
4. Infuse the mixture for between 2 weeks and a month. Simply add 5 tablespoons to a hot footbath and soak your foot when required.
USE: Dilute 5 tblsp of the mixture in a washing up bowl (size) of hot water, and soak the feet for at least 10 minutes each day for 3 times a week for 2 weeks.
STORAGE: Keep in a sealable container or jar in a dry, cool place for up to 6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Chilli plasters for muscle sprains
Chilli plasters for muscle sprains
200 g orange Scotch Bonnet chillies4 tbsp mustard powder200 g coconut oil, non-fractionated6 tsp beeswax4 packs Melolin wound dressing pads, 10 x 10 cm4 packs adhesive wound dressing, 12 x 12 cm
1. Wash and finely slice the chillies. Combine the chillies and mustard powder with the coconut oil in a saucepan. Cover to keep in the vapour and gently heat for 2 minutes. Leave to cool with the lid on.
2. Put the chilli mix into muslin over a sieve and squeeze out the oil into a bowl below. Place the oil back into the saucepan and return to the heat.
3. Add the beeswax to the oil and heat very gently until dissolved; this will take less than 2 minutes. Remove from the heat.
4. Soak the dressing pads in the oil mixture while it's still hot. When they are saturated, remove the pads and leave to stand for 10 minutes on greaseproof paper, or until set.
5. Once set and dry, the pads can be layered on top of each other, wrapped in clingfilm and stored in the refrigerator until needed.
USE: Place a pad on an adhesive wound dressing, then apply to the affected area. Keep the area warm (by covering with a blanket, for example) and leave on for 30 minutes to 1 hour.
STORAGE: Keeps for 1 year in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
200 g orange Scotch Bonnet chillies4 tbsp mustard powder200 g coconut oil, non-fractionated6 tsp beeswax4 packs Melolin wound dressing pads, 10 x 10 cm4 packs adhesive wound dressing, 12 x 12 cm
1. Wash and finely slice the chillies. Combine the chillies and mustard powder with the coconut oil in a saucepan. Cover to keep in the vapour and gently heat for 2 minutes. Leave to cool with the lid on.
2. Put the chilli mix into muslin over a sieve and squeeze out the oil into a bowl below. Place the oil back into the saucepan and return to the heat.
3. Add the beeswax to the oil and heat very gently until dissolved; this will take less than 2 minutes. Remove from the heat.
4. Soak the dressing pads in the oil mixture while it's still hot. When they are saturated, remove the pads and leave to stand for 10 minutes on greaseproof paper, or until set.
5. Once set and dry, the pads can be layered on top of each other, wrapped in clingfilm and stored in the refrigerator until needed.
USE: Place a pad on an adhesive wound dressing, then apply to the affected area. Keep the area warm (by covering with a blanket, for example) and leave on for 30 minutes to 1 hour.
STORAGE: Keeps for 1 year in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Artichoke and hawthorn bar for healthy cholesterol
Artichoke and hawthorn bar for healthy cholesterol
4 artichokes1 litre water475 g hawthorn berries (if using dried hawthorn berries, first cover them with water for 24 hours to rehydrate them)225 g sugar1 cinnamon stickJuice of 1 lime
1. Chop the artichokes, place in a saucepan, cover with the water and boil for 10 minutes, or until cooked. Remove from the heat, then leave to steep for 20 minutes. Strain into a bowl.
2. Heat the oven to 100C.
3. Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan, and bring to the boil. Simmer gently for 15-20 minutes, or until the mixture is soft. Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into greased, lined baking trays to a thickness of about 1 cm.
4. Dry in the heated oven for 2-3 hours.(Check after 2 hours; you want it to be chewy, but not too tough.) Leave to cool, then slice into bite-sized pieces.
USE: Chew on a piece of fruit bar whenever you like.
NB If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment. If you are on other heart medication you shouldn't eat hawthorn berries. The remedy is not suitable if you are diabetic.
STORAGE: Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
4 artichokes1 litre water475 g hawthorn berries (if using dried hawthorn berries, first cover them with water for 24 hours to rehydrate them)225 g sugar1 cinnamon stickJuice of 1 lime
1. Chop the artichokes, place in a saucepan, cover with the water and boil for 10 minutes, or until cooked. Remove from the heat, then leave to steep for 20 minutes. Strain into a bowl.
2. Heat the oven to 100C.
3. Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan, and bring to the boil. Simmer gently for 15-20 minutes, or until the mixture is soft. Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into greased, lined baking trays to a thickness of about 1 cm.
4. Dry in the heated oven for 2-3 hours.(Check after 2 hours; you want it to be chewy, but not too tough.) Leave to cool, then slice into bite-sized pieces.
USE: Chew on a piece of fruit bar whenever you like.
NB If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment. If you are on other heart medication you shouldn't eat hawthorn berries. The remedy is not suitable if you are diabetic.
STORAGE: Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Pine deodorant
Pine deodorant
1/2 tsp pine resin 250 ml vodka (or just enough to cover the ingredients)rind of 2 lemons, finely choppedrind of 2 oranges, finely chopped10 fresh bay leaves, finely chopped3 tbsp fresh pine needles, finely chopped3 tbsp fresh thyme leaves2 tbsp glycerine100 ml orange blossom water
1. Crush the pine resin in a pestle and mortar until you have a very fine powder. Pour over 1 tbsp of vodka and stir to dissolve. The mixture should form a thin paste. Add the chopped lemon and orange rind to the mortar and stir with a spoon to remove the last traces of sticky resin from the sides.
2. Place the resin mixture along with the bay leaves, pine needles and thyme in a Kilner jar. Add enough vodka to cover, then seal and leave in a dark place for 2 weeks to 1 month.
3. When ready, strain off the herbs through a muslin-lined sieve into a jug, and stir in the glycerine and orange blossom water. Pour into a 100 ml glass spray bottle.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Do a 24-hour test on a small patch of skin before using. Shake well and apply every morning to underarms, feet, etc.
STORAGE: Keeps for up to 1 year in a cool,dry place.
1/2 tsp pine resin 250 ml vodka (or just enough to cover the ingredients)rind of 2 lemons, finely choppedrind of 2 oranges, finely chopped10 fresh bay leaves, finely chopped3 tbsp fresh pine needles, finely chopped3 tbsp fresh thyme leaves2 tbsp glycerine100 ml orange blossom water
1. Crush the pine resin in a pestle and mortar until you have a very fine powder. Pour over 1 tbsp of vodka and stir to dissolve. The mixture should form a thin paste. Add the chopped lemon and orange rind to the mortar and stir with a spoon to remove the last traces of sticky resin from the sides.
2. Place the resin mixture along with the bay leaves, pine needles and thyme in a Kilner jar. Add enough vodka to cover, then seal and leave in a dark place for 2 weeks to 1 month.
3. When ready, strain off the herbs through a muslin-lined sieve into a jug, and stir in the glycerine and orange blossom water. Pour into a 100 ml glass spray bottle.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
USE: Do a 24-hour test on a small patch of skin before using. Shake well and apply every morning to underarms, feet, etc.
STORAGE: Keeps for up to 1 year in a cool,dry place.
Horse Chestnut gel for varicose veins
Horse Chestnut tincture
20 conkers500 ml vodka
1. Blend the conkers and vodka in a liquidizer until smooth.
2. Place in a sterilized bottle and keep in a cool dark place for 10 days to 1 month, shaking every day or so. Strain before using.
STORAGE: Keeps for up to 1 year.
NB This tincture is only to be used to make the Horse Chestnut Gel (see below), and must not be taken internally.
Horse Chestnut gel for varicose veins
3 sachets vegetable gelatine150 ml water150 ml Horse Chestnut Tincture 5 drops lavender oil
1. Add the vegetable gelatine to 150 ml cold water in a pan and whisk until dissolved. Heat for about 2 minutes, whisking constantly. As the mix starts to thicken, slowly pour in the Horse Chestnut Tincture a little at a time. Add the lavender oil.
2. Pour into a 250 ml sterilized bottle.
USE: Try a 24-hour patch test before using (horse chestnut can irritate). Apply to affectedareas twice daily, or as often as required.
STORAGE The gel keeps for 3 months in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
20 conkers500 ml vodka
1. Blend the conkers and vodka in a liquidizer until smooth.
2. Place in a sterilized bottle and keep in a cool dark place for 10 days to 1 month, shaking every day or so. Strain before using.
STORAGE: Keeps for up to 1 year.
NB This tincture is only to be used to make the Horse Chestnut Gel (see below), and must not be taken internally.
Horse Chestnut gel for varicose veins
3 sachets vegetable gelatine150 ml water150 ml Horse Chestnut Tincture 5 drops lavender oil
1. Add the vegetable gelatine to 150 ml cold water in a pan and whisk until dissolved. Heat for about 2 minutes, whisking constantly. As the mix starts to thicken, slowly pour in the Horse Chestnut Tincture a little at a time. Add the lavender oil.
2. Pour into a 250 ml sterilized bottle.
USE: Try a 24-hour patch test before using (horse chestnut can irritate). Apply to affectedareas twice daily, or as often as required.
STORAGE The gel keeps for 3 months in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Neem lotion for headlice
Neem lotion for headlice
Makes enough for 5-10 doses
20 tbsp (approx. 100 g) fresh rosemary leaves20 tbsp (approx. 25 g) fresh lavender flowers200 ml neem oil200 ml almond oil6 garlic cloves,minced2 tbsp tea tree oil
1. Strip the rosemary leaves and lavender flowers from their sprigs.
2. Combine the neem and almond oil together in a measuring jug.
3. Crush half the rosemary and lavender in a mortar and pestle with a little of the oil, to help ease the crushing process. Place the mashed-up herbs in a saucepan. Repeat with the second half of the rosemary and lavender, again adding a little oil for crushing.
4. Place the crushed herbs, neem and almond oil in the pan, and add the chopped garlic. Heat gently for about 20 minutes.
5. Strain through a sieve lined with muslin. Add the tea tree oil to the reserved oil, stir, then filter into a sterilized 500 ml bottle.
USE: If using immediately, apply to dry hair, making sure that the hair is completely covered and that the oil penetrates to the scalp. Cover with a towel and leave on for at least 1 hour, or overnight if possible. Then wash off with two applications of shampoo. Apply conditioner, and comb through with a nit comb. Use the next application 7 days later, to deal with any nits that may hatch during that time. Comb through with the nit comb every 3 days.
STORAGE: Keeps for 6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Makes enough for 5-10 doses
20 tbsp (approx. 100 g) fresh rosemary leaves20 tbsp (approx. 25 g) fresh lavender flowers200 ml neem oil200 ml almond oil6 garlic cloves,minced2 tbsp tea tree oil
1. Strip the rosemary leaves and lavender flowers from their sprigs.
2. Combine the neem and almond oil together in a measuring jug.
3. Crush half the rosemary and lavender in a mortar and pestle with a little of the oil, to help ease the crushing process. Place the mashed-up herbs in a saucepan. Repeat with the second half of the rosemary and lavender, again adding a little oil for crushing.
4. Place the crushed herbs, neem and almond oil in the pan, and add the chopped garlic. Heat gently for about 20 minutes.
5. Strain through a sieve lined with muslin. Add the tea tree oil to the reserved oil, stir, then filter into a sterilized 500 ml bottle.
USE: If using immediately, apply to dry hair, making sure that the hair is completely covered and that the oil penetrates to the scalp. Cover with a towel and leave on for at least 1 hour, or overnight if possible. Then wash off with two applications of shampoo. Apply conditioner, and comb through with a nit comb. Use the next application 7 days later, to deal with any nits that may hatch during that time. Comb through with the nit comb every 3 days.
STORAGE: Keeps for 6 months.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Ginkgo tea for memory
Ginkgo tea for memory
2 tsp dried/5 fresh ginkgo leaves per cup1 drinking cup freshly boiled water
Add the ginkgo leaves to the cup of freshly boiled water and steep for 10 minutes. Strain, and drink immediately.
USE: Drink this tea once or twice a day.
Gingko disclaimer: Ginkgo is not recommended if you're on any other medication, you are pregnant or breast feeding.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
2 tsp dried/5 fresh ginkgo leaves per cup1 drinking cup freshly boiled water
Add the ginkgo leaves to the cup of freshly boiled water and steep for 10 minutes. Strain, and drink immediately.
USE: Drink this tea once or twice a day.
Gingko disclaimer: Ginkgo is not recommended if you're on any other medication, you are pregnant or breast feeding.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Lavender bath bomb
Lavender bath bomb
5-6 fresh lavender sprigs1 tbsp citric acid powder3 tbsp bicarbonate of soda10 drops lavender essential oil1 tsp plant-based oil (vegetable or almond oil)
1. Heat the oven to 180C. Once it has reached that temperature, turn it off and place the lavender, hanging upside down, in the oven to dry for about 2 hours. When dry, remove the flowers from the stalks and set aside.
2. For the next stage you need to make sure that the bowl you are using, and your hands, are completely dry - otherwise the bomb will start fizzing. In a glass bowl, mix the citric acid and bicarbonate of soda together. Add a few drops of lavender oil and 1 tsp dried lavender flowers, along with the vegetable or almond oil. Mix everything together with a metal spoon.
3. Place the biscuit cutter on top of a sheet of baking paper. Put the mixture into the biscuit cutter and press down with the back of the spoon. The oil now needs to evaporate so the bomb can set as a dry, hard block - leave for a minimum of 30 minutes and preferably overnight.
STORAGE: Store in tin foil to keep out moisture.
VARIATION: If you are making this with kids you can add 1/2 tsp of edible glitter into the mix to create an even more dramatic effect.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
5-6 fresh lavender sprigs1 tbsp citric acid powder3 tbsp bicarbonate of soda10 drops lavender essential oil1 tsp plant-based oil (vegetable or almond oil)
1. Heat the oven to 180C. Once it has reached that temperature, turn it off and place the lavender, hanging upside down, in the oven to dry for about 2 hours. When dry, remove the flowers from the stalks and set aside.
2. For the next stage you need to make sure that the bowl you are using, and your hands, are completely dry - otherwise the bomb will start fizzing. In a glass bowl, mix the citric acid and bicarbonate of soda together. Add a few drops of lavender oil and 1 tsp dried lavender flowers, along with the vegetable or almond oil. Mix everything together with a metal spoon.
3. Place the biscuit cutter on top of a sheet of baking paper. Put the mixture into the biscuit cutter and press down with the back of the spoon. The oil now needs to evaporate so the bomb can set as a dry, hard block - leave for a minimum of 30 minutes and preferably overnight.
STORAGE: Store in tin foil to keep out moisture.
VARIATION: If you are making this with kids you can add 1/2 tsp of edible glitter into the mix to create an even more dramatic effect.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
ELDERFLOWER THROAT LOZENGES
Elderflower throat lozenges
10-15 fresh elderflower heads12 eucalyptus leaves2 tbsp linseed3 tsp dried elderberries1 cup Gum Arabic2 cups icing Sugar4 cups hot water
1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
2. Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.
10-15 fresh elderflower heads12 eucalyptus leaves2 tbsp linseed3 tsp dried elderberries1 cup Gum Arabic2 cups icing Sugar4 cups hot water
1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
2. Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
10-15 fresh elderflower heads12 eucalyptus leaves2 tbsp linseed3 tsp dried elderberries1 cup Gum Arabic2 cups icing Sugar4 cups hot water
1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
2. Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.
10-15 fresh elderflower heads12 eucalyptus leaves2 tbsp linseed3 tsp dried elderberries1 cup Gum Arabic2 cups icing Sugar4 cups hot water
1. Firstly, put about 10-15 elderflower heads into 3 cups of freshly boiled water to create a basic infusion. Add 2 tbsp of linseed and 12 eucalyptus leaves and leave for about an hour. It's ready when the pure watery liquid starts to have a similar consistency to egg white.
2. Whilst it's infusing, use a pestle and mortar to break up a cup of Gum Arabic into the smallest pieces you can - this is so it dissolves as easily as possible. Into that add 3 tsp of dried elderberries and crush.
3. Next, add the Gum Arabic mixture into a cup of hot water. Stir using a spoon until the granules of gum have turned into a thick, treacly jam-like consistency.
4. Strain the infusion, and add a cup and a half of it to the Gum Arabic mixture. Next, add 2 cups of icing sugar and mix; the sugar acts as a preservative and gives it body.
5. Place it on a low heat and stir continuously for about half an hour until it gets to a really thick, syrup-like consistency and starts to come away from the sides of the pan. You can also test by pouring it with the spoon and touching it; if it doesn't stick to your finger it's ready, but do be careful as it could be hot.
6. Finally pour onto a baking tray lined with greaseproof paper and leave to set. When it's hard it's just a case of bashing it until you get the right size pieces!
STORAGE: Coat the lozenges with icing sugar to stop them sticking together, and to take out some of the moisture.
VARIATION: If you want to make a cough syrup instead of lozenges, just add half the amount of sugar.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
MARIGOLD GEL FOR ACNE
Marigold gel for acne
10 rose geranium flowers, with leaves and stems8 marigold (Calendula officinalis) flowers20 lavender flowerheads200 ml water1 sachet vegetable gelatine5 tsp vodka20 drops tea tree oil
1. Roughly chop the flowers, leaves and stems of the rose geranium and place with the marigold flowers and lavender flowerheads in a large glass bowl.
2. Bring the water to the boil and pour it over the flowers to make an infusion. Leave to infuse for 10 minutes, or until the water has taken on the colour of the flowers. Place the infusion, including the plant material, into a blender and whiz. Strain the mixture through a piece of muslin into a clean bowl.
3. Now, in another bowl, dissolve the gelatine in 2 tbsp cold water. Gradually add the flower infusion, stirring to separate lumps. Add the vodka and tea tree oil, stirring until a gel is formed. Using a funnel, pour into a pot with a pump dispenser.
USE: Apply to affected areas 2 times a day, or as frequently as needed.
STORAGE: Keeps in the refrigerator for up to 6 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
10 rose geranium flowers, with leaves and stems8 marigold (Calendula officinalis) flowers20 lavender flowerheads200 ml water1 sachet vegetable gelatine5 tsp vodka20 drops tea tree oil
1. Roughly chop the flowers, leaves and stems of the rose geranium and place with the marigold flowers and lavender flowerheads in a large glass bowl.
2. Bring the water to the boil and pour it over the flowers to make an infusion. Leave to infuse for 10 minutes, or until the water has taken on the colour of the flowers. Place the infusion, including the plant material, into a blender and whiz. Strain the mixture through a piece of muslin into a clean bowl.
3. Now, in another bowl, dissolve the gelatine in 2 tbsp cold water. Gradually add the flower infusion, stirring to separate lumps. Add the vodka and tea tree oil, stirring until a gel is formed. Using a funnel, pour into a pot with a pump dispenser.
USE: Apply to affected areas 2 times a day, or as frequently as needed.
STORAGE: Keeps in the refrigerator for up to 6 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Viola cream for eczema
Viola cream for eczema
Makes one 150 ml pot
2 tbsp (20 g) viola flowers, stripped from their stems2 tbsp (20 g) Roman or German chamomile, dried1 tsp beeswax2 tbsp almond oil1 tsp vitamin C powder1 tsp glycerine2 tsp emulsifying wax
1. Place the violas and chamomile flowers in a glass bowl. Pour over the water to cover. Leave to infuse for 10 minutes. Put the infusion into a medium-sized pan (this will form the bottom of your double boiler or bain-marie).
2. In another glass bowl, add the beeswax, almond oil, vitamin C powder, glycerine and emulsifying wax. Place on top of the infusion pan, and warm over a gentle heat, stirring until melted. This takes about 10 minutes.
3. Strain the infusion, then slowly whisk it into the oil mixture until incorporated - the texture should be smooth, like mayonnaise.
4. Pour the mixture into a sterilized dark glass ointment pot, then seal.
USE: Apply to affected areas morning and night. Ideally, apply within a few minutes of bathing, to keep moisture in the skin.
STORAGE: Keeps for up to 6 months in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Makes one 150 ml pot
2 tbsp (20 g) viola flowers, stripped from their stems2 tbsp (20 g) Roman or German chamomile, dried1 tsp beeswax2 tbsp almond oil1 tsp vitamin C powder1 tsp glycerine2 tsp emulsifying wax
1. Place the violas and chamomile flowers in a glass bowl. Pour over the water to cover. Leave to infuse for 10 minutes. Put the infusion into a medium-sized pan (this will form the bottom of your double boiler or bain-marie).
2. In another glass bowl, add the beeswax, almond oil, vitamin C powder, glycerine and emulsifying wax. Place on top of the infusion pan, and warm over a gentle heat, stirring until melted. This takes about 10 minutes.
3. Strain the infusion, then slowly whisk it into the oil mixture until incorporated - the texture should be smooth, like mayonnaise.
4. Pour the mixture into a sterilized dark glass ointment pot, then seal.
USE: Apply to affected areas morning and night. Ideally, apply within a few minutes of bathing, to keep moisture in the skin.
STORAGE: Keeps for up to 6 months in the refrigerator.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Kiwi & Papaya for Face Mask
Kiwi and papaya face mask
1 kiwi fruit, peeledjuice of 1 lime1/2 papaya2 sachets vegetable gelatine
1. Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
2. Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
3. Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.
USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.
STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
1 kiwi fruit, peeledjuice of 1 lime1/2 papaya2 sachets vegetable gelatine
1. Mash the kiwi fruit through a sieve into a bowl. Add the lime juice to the kiwi mixture.
2. Scoop the seeds from the papaya, and mash the flesh on a chopping board using a fork (this makes it slightly easier to press through the sieve). Press the papaya through a sieve into a separate bowl and mix with the vegetable gelatine using a fork.
3. Put the bowl with the papaya mixture over a saucepan of boiling water and stir constantly until it forms a wallpaper-paste consistency. Take off immediately and continue to stir. Add the kiwi fruit juice slowly, bit by bit, stirring all the time. Leave to cool.
USE When cool or lukewarm, apply the gel to face, avoiding the eye area, and leave for 10 minutes to 1 hour.Wash off with warm water.
STORAGE Most effective when used as soon as possible. Keeps in the refrigerator for up to 48 hours.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Hops for Insomnia
Hops pillow for insomnia
For a pillow about 32 x 23 cm:4 handfuls dried hops flowers4 handfuls dried lavender flowers
1. To dry the hops and lavender yourself, tie them in bunches and hang upside down in a well-ventilated space out of direct sunlight for 2 weeks. Alternatively, place in a low oven (about 100C) for 30 minutes or so until dry and crispy. Strip the flowers off the larger or harder stalks.
2. Put equal handfuls of dried hops and lavender flowers into a cotton pillowcase, and seal the end.
USE: Place the pillow under or beside your head to induce sleep.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
For a pillow about 32 x 23 cm:4 handfuls dried hops flowers4 handfuls dried lavender flowers
1. To dry the hops and lavender yourself, tie them in bunches and hang upside down in a well-ventilated space out of direct sunlight for 2 weeks. Alternatively, place in a low oven (about 100C) for 30 minutes or so until dry and crispy. Strip the flowers off the larger or harder stalks.
2. Put equal handfuls of dried hops and lavender flowers into a cotton pillowcase, and seal the end.
USE: Place the pillow under or beside your head to induce sleep.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Goji berry for colds and flu
Goji berry and chicken soup for colds and flu
2 tbsp dried echinacea root200 ml water, freshly boiled5 tbsp goji berries, fresh or dried2 litres chicken stock (homemade or from stock cubes)3 chicken thighs or drumsticks (preferably organic)2 large onions, peeled and sliced12 shiitake mushrooms, thinly sliced10 cm root ginger, peeled and shredded2 fresh medium-sized chillies, finely sliced8 garlic cloves,choppedextra sliced ginger and chillis, to serve
1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
2 tbsp dried echinacea root200 ml water, freshly boiled5 tbsp goji berries, fresh or dried2 litres chicken stock (homemade or from stock cubes)3 chicken thighs or drumsticks (preferably organic)2 large onions, peeled and sliced12 shiitake mushrooms, thinly sliced10 cm root ginger, peeled and shredded2 fresh medium-sized chillies, finely sliced8 garlic cloves,choppedextra sliced ginger and chillis, to serve
1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
Figs - constipation
Syrup of figs for constipation
18 g dried senna pods100 ml boiling water8 fresh figs, quartered100 g sugarJuice of 1 lemon
1. Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
2. Add the figs and sugar to the senna infusion and whizz until smooth.
3. Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
4. Take off the heat and pour the syrup into a sterilized 150 ml bottle.
USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.
STORAGE: Keeps in the refrigerator for 3-4 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
18 g dried senna pods100 ml boiling water8 fresh figs, quartered100 g sugarJuice of 1 lemon
1. Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
2. Add the figs and sugar to the senna infusion and whizz until smooth.
3. Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup - this will probably take about 25 minutes. Add the lemon juice and stir in well.
4. Take off the heat and pour the syrup into a sterilized 150 ml bottle.
USE: Shake well before use. Take 2 tsp before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain.
STORAGE: Keeps in the refrigerator for 3-4 weeks.
sourced from:http://www.bbc.co.uk/tv/features/growyourowndrugs
This recipe is taken from the book 'Grow Your Own Drugs', published by HarperCollins.
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