This document provides an introduction to various herbs, including their histories, uses in cooking and herbalism, and instructions for growing herbs. It discusses growing different herbs like basil, borage, calendula, coriander and dill. It also includes recipes that showcase different herbs such as allspice coconut lychee sorbet, angelica coconut chocolate cupcakes, and coriander tandoori chicken. The document serves as a guide to incorporating herbs into daily life through cooking, gardening and herbal remedies.

2. THE BOOK OF HERBS
Rosemary Baker
PUBLISHED BY:
SHAKTI
Copyright © 2012
All rights reserved.
No part of this publication may be copied, reproduced in any format, by any means,
electronic or otherwise, without prior consent from the copyright owner and publisher
of this book.
The author has given this information in good faith and does not accept responsibility
for irresponsible practice. Herbs are very powerful and can be dangerous. Always
consult a professional.
____________________________________________

3. TABLE OF CONTENTS
Introduction
Growing
Cooking
Cleaning with Herbs
Herbalism
symbolism
History
The Herbals
Herb Recipes

4. HERBS
Introduction
There was once upon a time when herbs and herb gardens were a part of daily life.
They were used for cooking, for healing and a variety of other purposes. Herb gardens
were found in most homes yet this gradually began to change and people lost and
forgot a lot about herbs.
Now resurgence in the interest of herbs is taking place. Because processed food has
lost a lot of nutritional and taste value people are looking back to natural ways to
bring life back to their food.
Adding a few sprigs of mint to a packet of frozen peas changes the taste beyond
belief. Yet it is the health benefits of herbs that are also making these wonderful
plants so fascinating. Mint for example also aids digestion. Herbs have effects,
which range from the sedative to energizing, and contain some miraculous powers.
GROWING YOUR OWN HERBS
Growing your own herbs is an easy way to bring herbs into your daily life. Many can
be grown indoors and they are an attractive piece of décor.
Growing culinary herbs also means you will be likely to use more fresh herbs in your
cooking, with the added benefit over dried herbs.
If one starts with a few herbs that one is like to use lots of, say parsley, which is easy
to grow and can be used in most dishes with its mild and fresh flavor, then one’s
enthusiasm for the herb garden is unlikely to wane. One may find oneself constantly
adding a few additions and then finding different uses for the herbs.
If the herbs are to be used for cooking it is clearly best to have the herb garden near
the kitchen.
One thing that is important to remember though is that mint spreads very quickly and

5. easily so it is best to always plant mint separately from other plants.
Keep the herb garden sheltered from the wind, as most herbs can be quite delicate.
Also you will notice a delicious scent every time you walk past your little herb
garden.
If you want to keep it small you can of course plant a few herbs in boxes on the
windowsill.
They can grow very well in this way and will always be ready to hand when cooking.
WHEN TO HARVEST
Most herbs can be harvested when ready though for some there are particular times.
Basil – late summer, before flowering
Bay leaves – all year round
Dandelion = April to September
Garlic – before winter
Horsetail – June and July
Juniper
Autumn

6. Lemon Balm – June to September
Lovage – May to September
Majoram – July to September
Mint – August and September
Parsley – summer and autumn
Rose-hip August
Rosemary – any time until august
Sage – June and August
Verbascum – from June till August.
Growing Angelica
Grows best in deep rich moist soil in light shady area. Early autumn sowing and
protect from wind. Harvest leaves before flowering in early spring.
Growing Basil
Needs up to 8 hours sun per day so best to plant in a light sunny area, protected from
wind and midday sun. Soil best moist yet do not over water. Sow seeds thinly some

7. time after frost up to 12” apart. Water every ten days depending on rainfall. Snip
leaves when young.
Growing Borage
Light soil and in sun. Sow lightly in April, 12 “ apart. Grows 2 feet by 2 feet. To
harvest pick leaves and flowers. To use the flowers, remove the back side which
contains thorns.
Growing Calendula
They like rich soil with plenty of fertilizer. Early in the season, sow the seeds, and
sprinkle with soil. They reseed themselves. They grow well without much attention.
Snip the leaves when young and flowers when open.
Growing Coriander
Choose fertile soil, and sow seeds ½” thick in well-drained sunny patch of soil. Best
sown in succession as the plant is short lived, so plant every three weeks for continual
supply of fresh leaves. Needs very little water. The cilantro (leaves) is ready once
the plant is 6” high. The seeds will be ready by early autumn.
Growing Dill

8. Rich well drained soil, with light sunlight. Grow at least 12” apart, sowing the seeds
in April. Grows up to 3 feet high. When the flower-heads begin to brown then the
seeds are ready to be harvested. Leaves can be cut once the plant reaches 6” high.
Growing Fennel
Fertile, moist soil with lots of sun, sowing seeds 6” apart after frost has passed.
Leaves may be harvested any time, and seeds collected once they have turned brown.
Growing Lavender
Grows best in well-drained soil in a sunny area. Best planted early autumn about 2
feet apart. Leaves may be harvested any time, flowers as soon as they open.
Growing LemonBalm
Lightly sow in soil in the spring-time. Plant prefers light sunny areas, with moist soil.
Grows 3 feet high. Be gentle as the herb is fragile, yet the leaves can be harvested at
anytime.
Growing Oregano
Grows best in bright sunlight, in most kinds of soil. Best sown in the springtime. Can
grow up to 6 feet tall. Best harvested as and when needed. Harvest the leaves.
Growing Sage
Full sun and dry soil are the best conditions for this herb. Plant spring to summer
about 20” apart. Harvest after the plant is 9 “ tall.

9. Growing Thyme
This plant needs very well drained soil and plenty of sunlight. Growing from seed
takes about a year. Leaves are best picked when plant is in full bloom.
PRESERVING HERBS
Because not all herbs grow all year round, it can be of interest to preserve them.
When drying herbs it is important not to dry them in the sunlight as the sun can burn
away many of the volatile oils.
To dry herbs perfectly, one needs special equipment yet some can be done at home.
Best not to delay too much when drying, begin the drying process when the herbs are
freshly picked and placed in a drying cupboard. Make sure you clean the herbs first

10. so they are ready to be packaged and used Glass is the best storage method for herbs,
yet they can also be frozen in a similar way to vegetables.
A-Z Cooking Herbs
Herbs have many benefits for health and an interest in the variety of uses they have has
reignited over the years. Of course, centuries ago, herbs were a daily part of life for
most people though over time an understanding of them diminished, yet this is slowly
coming back. This short little book gives a brief introduction to an A-z of herbs more
commonly used in cooking. At the end of the book you will find some tips of cooking
with herbs and ways of keeping them fresh. They are sure to add a delight to most
dishes and it is incredible how a small sprinkle of herbs can bring a dish to life,
transforming the very essence and flavor.
Allspice
Sometimes referred to as Jamaican pepper. The plant is native to Southern Mexico, in
the Greater Antilles region, and is a tree of the mid-canopy sort. Believed to combine
the flavors of nutmeg clove and cinnamon the name allspice was given to the plant in
1621. It is found in a lot of Middle Eastern and Caribbean cuisine.

11. ALLSPICE RECIPE
COCONUT LYCHEE SORBET
Serves 4
Delicious served as a light dessert after a meal
Ingredients
2o peeled fresh lychees
2 tbsp of brown sugar
1 glass water
1 freshly squeezed lime
4 tbsp grated coconut
½ tsp all spice
STEPS
1 Blend together the lychee, lime and coconut
2 Stir in brown sugar and water (save 1 tbsp water)
3 Refrigerate for 3 hours
4 Take out of the fridge and stir, adding a little more water and all spice
5 Freeze
Angelica
Said to have come from an angel to cure the plague, and hence the name. Angelica is
native to Northern Europe. A light green herb with big leaves and able to grow over 2
meters high. Grows best in the shade in rich soil. Cakes are often flavored and
decorated with candied angelica. In Japan the leaves and shoots are sometimes eaten
as tempura.
ANGELICA RECIPE
COCONUT CHOCOLATE CUPCAKES

12. 6 cupcakes
Best served as a dessert
50 g milk chocolate
½ tsp baking powder
30g cocoa
1 tbsp Greek yoghurt
2 tbsp grated coconut
70 g butter
1 tsp angelica
100g brown sugar
1 beaten egg
50 g self-raising flour
6Cupcake trays
ICING
100 g milk chocolate
3 tbsp Greek yoghurt
2 tsp grated coconut
2 tbsp maple syrup
STEPS
1 Preheat oven to 180 C. Place cupcake trays
On middle shelf. Mark 4.
2 Blend the butter and sugar and add egg to make a smooth creamy texture
3 Melt the chocolate
4 Add flour and cocoa and baking powder along with melted chocolate and
stir well
5 Add yoghurt and coconut
6 Bake for 20 minutes
7 Blend together the maple syrup, angelica and yoghurt and chocolate and
smooth over the cupcakes, sprinkle with grated coconut

13. Anise
Native to Southwest Asia and the Mediterranean and said to have a similar taste to
that of the fennel plant. The herb can be found used to flavor Vietnamese soups and is
often used as a digestive in India. It is also often found in liquors. The plant is very
aromatic and sweet tasting. The plant is herbaceous and annual.
ANISE RECIPE
CHICKEN SPICE
Lovely served as a main meal
Origin – Korea
Ingredients
Sunflower oil
Sesame oil
1 pound of chicken breast
2 dashes of Soya sauce
Spring onions
8 baby potatoes
2 large carrots
Fresh coriander
2 tbsp chili paste
4 tbsp sake
sprinkle anise
STEPS
1 Slice the onion and garlic finely and marinade in sesame seed oil , anise and Soya
sauce
2 fry gently
3 Add chicken and brown both sides, roughly 8 minutes
4 Lightly boil the potatoes
5 Add carrots and seasoning to the chicken

14. 6 Add potatoes and water
Basil
The Greek word for King is Basileus and this shows the noble qualities of this
wonderful herb. Growing originally in India, the oil is used for perfumes; it is used
widely in Italian cooking and also has medicinal uses. Usually growing about 1 meter
high, the leaves are light green and smell delicious.
BASIL RECIPE
CREAM OF PUMPKIN
Ingredients
Sliced shallots
1 clove garlic
Diced pumpkin, 1 kg
2 cups chicken stock
1-cup milk
Double cream
Fresh ground nutmeg
Chopped coriander and basil
Steps
1 Fry the shallots and garlic and pumpkin
2 Add stock
3 Simmer for half an hour
4 Sieve and stir in milk and cream
5 Garnish with fresh coriander leaves and basil
6 Add salt and pepper to taste

15. Borage
Sometimes referred to as the starflower. The plant can be used in cooking either as a
fresh vegetable, and added to salads, tasting similar to a cucumber. Or as a dried
herb, used a lot in Italian cooking to flavor pasta dishes such as ravioli.
BORAGE REC IPE
CRAB CUCUMBER SALAD
This refreshing and light dish is perfect for a tasty lunch
Serves 4
Ingredients
2 tsp salt
8 oz fresh crabmeat
4 cucumbers, finely sliced
2 tbsp soy sauce
1 tsp brown sugar
1 tsp borage
2 tsp sesame seed oil
2 tbsp sake vinegar
STEPS
1 Salt the cucumbers, borage rinse and drain and mix together with crabmeat
2 Drizzle with vinegar and sesame seed oil
3 Mix and add sugar and soy sauce
4 Serve immediately
Cardamom

16. Native to India and Nepal as well as the Bhutan region. Its taste is highly distinctive.
Sometimes used to flavor tea and coffee in Middle Eastern countries it is widely used
in Italian cooking. It is used in both savory and sweet dishes.
CARDAMOM RECIPE
TARAMIND CHUTNEY
Most people either prefer this sweet or sour, this is a fantastic sauce to add flavor to
meats and breads
Origin – Pakistan
Ingredients
1 thumb freshly cut ginger
Sprinkle sea salt
Sugar to taste
1 crushed fresh chili
2-cup warm water
1 tsp ginger powder
1 tsp dried cumin powder
200 gm Tamarind
½ tsp ground cardamom
STEPS
1 Mix together the salt, sugar, ginger and cumin powder and cardamom
2 lightly fry the fresh ginger and chili
3 Marinade the Tamarind in water and then add together with the other ingredients
4 Mix well and simmer for 10 minutes
5 Serve cool
Cayenne Pepper

17. The city in French Guiana named Cayenne is where the name for this herb comes
from. Red in color, though sometimes green before maturity, this pepper is hot and
spicy chili. The herb is rich in vitamins and minerals, including vitamin A, E and
potassium. The herb is widely used in many dishes across the globe especially to add
spice and flavor. It is used both fresh and dried.
CAYENNE RECIPE TOM YAM SOUP
ORIGIN – Thailand
Ingredients
1 liter water
Sunflower oil
cayenne
Sesame oil
Soya sauce
Curry paste
Limejuice
Coriander
Turmeric
Chili
Brown sugar
¼ kilo shelled shrimps
STEPS
1 Make a marinade with curry paste oil and water, and simmer for 20 minutes
2 Add shrimps and boil for further 5 minutes
3 Add turmeric, chili and boil for further 2 minutes
4 Add limejuice
5 Remove from heat and sprinkle with coriander leaves

18. Chives
Best used fresh and chopped finely and added to cheeses sauces and butters. Chives
are easy to grow at home and in the garden. It is best to add chives at the end of
cooking so as not to lose delicate flavors.
CHIVES RECIPE MISO SOUP
ORIGIN – Japan
Ingredients
Smoked or plain tofu
Spring onions
Water
Sesame seeds
chives
Miso
Mirin
Steps
1 Sprinkle tofu with sesame seeds and spring onion and chives
2 Cut tofu into 2 cm squares
3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well
4 Add tofu and cook for further five minutes
Coriander
Sometimes referred to as cilantro. Native to many countries from North Africa across
Europe and Southwest Asia. All parts of the plant may be eaten and its culinary use is
found in Mediterranean, Asian, Latin American and Middle Eastern Cooking.
CORIANDER RECIPE TANDORI CHICKEN
Well-known Indian dish, served as a starter or main meal.
ORIGIN – India

19. Ingredients
Serves 4
4 chicken legs or thighs
1 onion
3 cloves garlic, large
Fresh ginger
Sprinkle of cumin seeds
Coriander
Paprika
8 tbsp natural yoghurt
½ cup lemon juice
Chili
Red color
Steps
1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade the
chicken for at least one hour in the fridge
2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night in
this paste
3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the oven
until chicken is thoroughly cooked through (depending on over 40 mins-1 hour)
4 Serve with side salad of cucumber, tomato and lettuce
Dill
Originally native to Southern Russia and Europe the plant is sometimes referred to as
Lao Coriander. Often used in salads and sauces, the plant is best used fresh as when
dried it can lose a lot of its flavor. It is found used in many dishes around the world
both as an herb and a spice. In Canada for instance it is commonly used with salmon
to add flavor to the fish, in Hungary it is commonly used with cheese crepes, and in
Iran it is often used to add taste to rice dishes.

20. DILL RECIPE
COCONUT PLANTAIN HADDOCK
A delicious main dish, which is highly nutritious and very tasty
Serves 4
Ingredients
4 Haddock cutlets
2 spring onions, chopped
4 large ripe sliced plantains
2 red chopped challis
½ tsp sea salt
sprig dill
8 oz coconut cream
STEPS
1 Prepare 4 squares of aluminum foil to package the fish
2 Season the fish with salt, and top with the onion, plantains and chili
3 Pour over the coconut cream, and wrap the parcels
4 Bake in the oven at 350 C for ½ hour, until fish is cooked through
5 Add dill
Fennel
Originating in Mediterranean countries this herb is one of the oldest cultivated herbs
known to man. Throughout time it has been noted of the effect of Fennel in helping
reduce inflammation of the eyes. Fennel is also known to reduce weight, and aid
digestion. In fact its name goes back to the ancient Greek word-meaning marathon.
FENNEL SALAD
Ingredients
Chopped fennel
Spring onions

21. 1 large carrot
Olive paste
French dressing
2 Lettuce hearts
Steps
Mix the onion and fennel together in a bowl.
Fill the lettuce leaves with this mix.
Grate the carrot over the top and dress with French dressing.
Place one dollop of black olive paste on each lettuce leaf.
Garlic
Used since ancient times Garlic is one of the most magical of all herbs. Even during
the building of the pyramids, it is reported they stayed healthy due to the magical
properties of garlic. It has even been claimed to have the power to ward off
vampires, illness and disease. Certainly if ingested during a cold or flu, one can
immediately feel the healing effects of garlic. Growing underground as a root, it is
said to make roses smell sweeter and can even cure leaf curl if planted under a peach
tree.
GARLIC RECIPE CARROT SOUP
Ingredients
1 celery stick
1 clove garlic
2 ½ cups chicken stock
8 carrots
2 spring onions
Orange peel, grated
Lemon juice
Double cream
Steps
1 Chop carrots garlic and celery into small 1 cm pieces

22. 2 Fry onion and celery
3Add carrots along with stock, and bring to the boil
4 Once boiling add orange rind and lemon juice
5 Simmer for half an hour
6 Blend the soup before adding cream and stirring
Horseradish
A root that tastes intensely pungent and grows with dark green leaves which
sometimes span more than 50 cm. Grating horseradish is the most traditional form of
use as it is quite hard. The tender leaves, which grow fine in summer, are delicious
when used in salads with other leaves and lettuces.
HORSERADISH RECIPE
One of the best recipes for horseradish is a good old Sunday roast! Simply use it as a
sauce with roast beef!
Jasmine
Grows in vines and shrubs and is part of the olive family and has over 200 varieties.
To flavor food it is often used in a syrup form and is widely drunk as tea.
JASMINE RECIPE
Steep the Jasmine in boiling water for twenty minutes. Drink warm.
Lavender
Found across Europe Africa and Asia, Lavender is part of the mint family. The nectar
found in the flowers is used to make honey by bees. Often used for sweetening baked
goods, it is also made into a form of sugar. In America for instance it is used to make
marshmallows.
STRAWBERRY COCONUT SUSHI CHEESECAKE

23. Origin Japan
Serves 4
Delicious light dessert, very sweet
Ingredients
100 ml coconut cream
fresh mint
5 large sliced strawberries
100ml double cream
40 g brown sugar
3 tsp mirin
100 g sushi rice
lavender
STEPS
1 Mix together coconut cream and mirin and chill
2 Prepare sushi rice and add brown sugar
3 Add the chilled mix to the sushi rice along with double cream and strawberries
4 Chill
5 Garnish with fresh mint leaves and sprinkle with lavender
Lemon Balm
The plant is also part of the mint family, native to the South of Europe. In cooking the
herb goes very well with both fruit and fish dishes, and is also used to flavor ice
cream. A delicious aroma of lemon comes from the leaves.
COCONUT LYCHEE SORBET
Origin Japan
Serves 4
Delicious served as a light dessert after a meal

24. Ingredients
2o peeled fresh lychees
2 tbsp of brown sugar
1 glass water
1 freshly squeezed lime
4 tbsp grated coconut
chopped lemon balm
STEPS
1 Blend together the lychee, lime and coconut and lemon balm
2 Stir in brown sugar and water (save 1 tbsp water)
3 Refrigerate for 3 hours
4 Take out of the fridge and stir, adding a little more water
5 Freeze
Marigold
Usually reaching half a meter in height, marigold can be used as an alternative to
saffron. Also used in rice and salads, it is delicious. The herb is a member of the
calendula tribe. When used in cooking the flower is subtle yet strong.
NUT NOODLES
Origin – China
This dish is great to have as a simple noodle side dish, or as a way to make delicious
noodles served alone or with a topping of your choice. Very simple dish to prepare
INGREDIENTS
4 tbsp fish sauce
1 thumb freshly cut ginger
½ tsp marigold
4 tbsp sesame seed oil

25. 2 crushed garlic cloves
1tbsp tahini
2 tbsp peanut oil
4 spring onions, finely sliced
1 pound noodles (egg or rice)
1 large cucumber, cut into thin strips
4 tbsp ground fresh peanuts
1 tbsp cashew nuts, ground, unsalted
2 tbsp ground brown sugar
3 tbsp rice vinegar
STEPS
1 Prepare the noodles according to cooking instructions until readily cooked.
2 Mix together the nuts, sesame oil, fish sauce and marigold ginger, garlic and vinegar
with sugar. Blend well.
3 Add to the noodles
4 Garnish with spring onion and cucumber strips
Parsley
Native to the Mediterranean region, and used widely in American European and
Middle Eastern Cooking. Often parsley is used as a garnish and fresh sprigs of the
herb are placed on dishes after cooking. The mild fresh flavor of parsley means it is
good with meats, both white and red, potatoes and rice dishes.
PARSLEY RECIPE
LENTIL POTATOE RECIPE
1 Soak the lentils in a bowl of water
2 Lightly boil the potatoes

26. 3 Lightly boil the spinach and add some lemon.
4 Fry spring onions and add the potatoes and spinach, a glass of water and some chili
and curry power. Add water
5 Cook for ten minutes, add the lentils and then cook for a further 15 mins
6 Simmer to taste, garnish with parsley
Rosemary
Highly aromatic evergreen shrub. Rosemarions the Latin name means Dew of the sea
and this is because it grew all around the coast of the Mediterranean. A member of the
Labiatae family rosemary can grow over 2 meters high in warmer climates.
Traditionally used in Mediterranean cuisine. High contents of iron, vitamin B, and
calcium can be found in rosemary.
WATERCRESS SOUP

27. Ingredients
2 spring onions
4 cups milk
1 tbsp butter
1 large potato
Double cream
Watercress, large bunch
Sprinkle rosemary
Steps
1 Gently fry the onion and watercress in butter
2 Add milk, rosemary and potatoes and simmer for half an hour
3 Liquidize. Add cream and serve
Saffron
Used widely in Persian, Turkish, Arab India and European cuisine, the origin of the
word saffron is unknown, or as yet undocumented. It can be found in Italian risotto

28. and in the Indian biriyani. Wild saffron originated in Greece.
Tarragon
Found in the Asteraccac family though it is not a desert plant it is usually found in dry
soils, native to the northern hemisphere. Very suitable with fish chicken and egg, it is
thought to be one of the fine herbs of French cuisine. It is used in both savory and
sweet dishes.
TARRAGON RECIPE
WHITE WINE COCONUT PRAWNS
A delicious light starter that is mouth-wateringly tasty
Serves 4
Ingredients
8 King Prawns
2 tbsp dry white wine
Sunflower oil
2 beaten eggs
1 tbsp plain flour
4 oz coconut milk
pinch tarragon
Pinch sea salt
Crushed black pepper
5 crushed garlic cloves
2 tbsp fresh coriander
4 freshly squeezed limes
STEPS

29. 1 Marinade the prawns in the lime juice together with seasoning for 2 hours
2 Mix together the coconut, coriander and egg
3 Coat the prawns in plain flour
4 Dip the prawns in the egg and coconut
5 Fry the prawns in oil until thoroughly cooked through.
Thyme
In spring this lovely herb attracts many a butterfly. The flavor is warming and is
delicious added to wintry dishes such as soups, and squash and sauces. The flowers
also attract many honeybees. At any time the leaves can be used fresh.
THYME RECIPE
CREAM OF MUSHROOM
Ingredients
Spring onions, chopped
2 cloves garlic
30 large field mushrooms, chopped
2 tbsp flour
2 cups chicken stock
Lemon juice
1.2 tsp thyme
Double cream
Steps
1 Fry the spring onions and garlic in butter
2 Add the mushrooms and fry gently for 5 mins
3 Add flour
4 Fry for further 2 mins
5 Add stock with thyme and simmer for half an hour
6 Sieve, Add cream and serve

30. Sage
This is a magical herb used both fresh and dry. Delicious when used in stuffing’s with
onion, it also adds a wonderful flavor to pork and cheeses. Also delicious combined
with thyme and added to sauces and soups. Delicious with pasta and pate.
COOKING WITH DRIED HERBS
It is true that fresh herbs are generally preferred in cooking. However dried herbs can
be easier to get hold of sometimes, and easier to store, and may be used as a substitute
for fresh herbs. When cooking with dried herbs, the amounts you need are less.
Usually substituting one tablespoon of fresh herbs with one teaspoon of dried herbs is
a good measurement to go by.
Try to use herbs and spices that are whole, and that you grind yourself.

31. COOKING WITH FRESH HERBS
Fresh herbs can be used in bundles and bunches and added to the food before
cooking. However, they can also be used as a garnish and added at the end of
cooking, just before serving, or sprinkled a few moments before cooking is
completed. If the food does not have a very strong taste, then less herbs are needed to
complete the flavor. It is best not to use more than one very strong tasting herb, as this
can be overpowering.
Something to remember is that the more finely the fresh herb leaves are chopped the
more flavor is released.

32. THE HERBALIST CLEANER
Herbs also have wonderful properties to clean and kill bacteria around the home.
Take a quick look at these easy simple herb cleaning tips!
1 To bring shine back to copper pans rub with salt and lemon
2 For rust stains, soak in lemon juice for at least one hour. Wipe away and repeat
3 Eucalyptus essential oil is anti biotic and anti-viral, as well as anti-bacterial so
makes a great cleaner
4 Sandalwood essential oil is anti biotic and anti-viral, as well as anti-bacterial so
makes a great cleaner
5 Lemon essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a
great cleaner
6 Tea Tree essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes
a great cleaner
Lavender essential oil is anti biotic and anti-viral, as well as anti-bacterial so makes a
great cleaner
HERBAL HEALING
Herbal healing is perhaps the most ancient healing source known to man, before
touch. Plants existed on earth before animal life, and as such hold the oldest wisdom
on earth. The knowledge of plants can be used not only to heal yet also to uplift,
stimulate, and sedate. There are many wonderful uses of herbs and this book looks
very briefly at just some of them.
Initially we will look at the different ways one can use herbs, and then individual
herbs and their properties will be listed.
Herbal Baths
As the skin is the on of the largest body parts, it also allows for easy and rapid
absorption. As such bathing in a warm herbal bath, greatly assists the easy absorption

33. of herbal properties into the body.
A herbal bath is easy to prepare, either by simply adding a herbal infusion to the bath,
or preparing a muslin full of herbs and placing it under the running bath water.
Herbal Teas
This is perhaps the most widely used form of herbal healing, where an infusion, or tea
bag is filled with herbs and brewed in boiling water.
Usually the stems and flowers of the herbs are used to make the infusion.
Chamomile is a well-known herbal tea and has marvelous relaxing effects.
Sage tea has also been used for centuries, and it supports the immune system and fights
infection.
Rosemary tea has been used as a herbal remedy to improve memory though one should
not exceed more than 3 cups a day.
Nettle is a very good herbal tea for detoxification.
One of the most popular teas along with chamomile is peppermint, which is known to
stimulate and aid digestion.
HERBAL CREAMS
Herbal creams are a wonderful way of healing certain ailments on the skin. For
eczema for example, the common garden week chickweed, blended with chamomile
has a remarkably soothing effect on this itchy skin condition. Calendula cream is also
a miracle cream for healing broken skin from scars, or burns.
AROMATHERAPY
Aromatherapy is another wonderful way of using herbs for healing.
During steam distillation, essential oils are extracted from the roots, flowers, and
stems of curative healing herbs – they are a very rich chemical compound of the plant
once extracted.

34. Often these oils are then heated over a candle in an oil burner, aroma lamp – and then
they diffuse creating a pleasant fragrance in the air.
You can also add a few drops of essential oil to bath water, face creams, shampoos
and conditioners. It is usually best not to use them neat on the skin as they are very
concentrated.
Another use of essential oils is with massage, simply add a few drops of the required
essential oil to a carrier oil, such as almond oil, and enjoy a pleasant aromatherapy
massage.
PREPARING REMEDIES
Preparing herbal remedies is generally very easy. The traditional quantities are easy
to remember, as it is usually one ounce of dried herbs to one pint of water.
Some remedies vary though this is generally a good rule of thumb.
There are many good herbalists and herbs can be sourced widely and usually very
cheaply. There effects can be miraculous if not somewhat magical.
HERBALISM
Phytotherapy (plant therapy) is the therapeutic use of plants to promote healing. It is
the oldest form of healing known to man, and probably pre-dates humanity.
Many of the herbal remedies we use today go back to before the Stone Age, herbs and
plants were the prime healers at that time. Over 3000 years ago garlic and myrrh was
used by the Egyptians. The knowledge of these people and other indigenous tribes has
led too much of the development of modern medicine.
Herbalism aims to bring balance and health back to the body, restoring health and
promoting healing. The herbalist will take an overall look at healing, in a holistic
manner. Balance of lifestyle and diet will also be taken into account. Herbalism is
still the most popular form of medicine around the world. Shen Nung Pen Ts’ao (3000
BC) contains the oldest known list of medical herbs. Native American Indians,
Egyptians and Babylonians, all were herbalists. Galen and Dioscorides, around 100
AD, compiled herbals that for 1500 years remained the definitive material medica. In
the Middle Ages, monasteries in Europe preserved the traditions of herbalism. In the
15 century, due to the printing press, the compiled herbals were mass-produced and
made accessible to those outside the monastery walls.
It was found that herbs gave certain signs and signatures to their usage and curative

35. properties, for instance heart troubles were cured with herbs with heart-shaped petals,
such as pansies. Jaundice was found to be healed by dandelion and marigold, and
other yellow-flowered herbs.
ESSENTIAL OILS
Essential oils take the extracted essences of herbs which form highly concentrated
liquids. The high concentration of essential oils usually makes the oils stronger than
the actual herbs themselves. With some essential oils, just 1 drop is equivalent to fifty
cups of tea.
Scientific studies have shown essential oils to be effective in relation to lowering
stress, alleviating pain, and promoting relaxation. Many are antibacterial and
antiseptic as well.
The use of essential oils in aromatherapy overlaps with the physical healing effects of
the herbs. Certain scents promote restfulness, or stimulation and these may be used by
the aroma therapist much in the same way that an essential oil therapist would use the
oils.
HERBAL MEDICINES
Herbs can be used whole and either ingested internally, such as through infusions, or
applied externally.
INFUSIONS
In infusions, usually the herbs is added to hot water, and allowed to infuse for at least
five minutes. This works because of the soluble nature of most active herbal
constituents.
When preparing infusions it is important to cover to avoid the constituents being lost
with the rising steam. Usually the flowers and leaves of the herb are used in
infusions. On average, one ounce of fresh herb is used per liter of hot water in
preparing the infusion.
CAPSULES
Some people find ingesting capsules easier than preparing and drinking infusions. It is

36. also easier to determine the exact dose one is consuming in a tablet as they have often
been measured exactly for strength and quality.
TINCTURES
Given the alcohol soluble nature of most herbal components, tinctures are prepared by
extracting the medical constituents of herbs by steeping the plant in ethyl alcohol. A
few drops of the tincture may then be added to water.
OINTMENTS
Ointments are prepared usually by either adding essential oils to the oil base of the
ointment, or by simmering the herbs in the oil.
POULTICE
In poultices, loose-woven muslin holds the herbs; often including stems leaves
flowers and sometimes roots of the herb. Usually they are applied externally,
sometimes added to running bath water.
SYMPTOMS AND WHAT HERBS HEAL THEM
- at a glance
ACHES – valerian, catnip, skullcap, angelica, peppermint, passionflower
ANEMIA – fenugreek, agrimony, centaury, comfrey
ASTHMA – comfrey, hyssop, milkweed, wild cherry, thyme, red sage, flaxseed
BED-WETTING – St John’s Wort, fennel, hops, buchu
BLEEDING – golden seal, comfrey, yellow dock, blackberry leaves
BLOOD POISONING – Echinacea, myrrh, goldenseal, pepper
BOILS – chickweed, coral, hops, wintergreen, birch, Echinacea

37. BRONCHITIS – myrrh, sanicle, yerba santa, ginger, bloodroot, red sage
BURNS – burdock, comfrey, elder, aloes, chickweed
CHOLERA – cayenne, elder, peppermint, ginger, geranium, red clover
CONSTIPATION – fennel, chickweed, elder, rhubarb root, aloes, licorice
CRAMPS – cayenne, thyme, balm, pennyroyal, coral, peppermint
DANDRUFF – nettle, sage
DIABETES – golden seal, wintergreen, yarrow, red root, beech
EARACHE – Lemon juice, hops, burnet, origanum
ECZEMA – beech, dandelion, nettle, willow, origanum
EPILEPSY – elder, skullcap, vervain, mistletoe, valerian
FEVER – sage, vervain, thyme, catnip, dandelion, coral, fenugreek, magnolia,
cayenne, peppermint, angelica, willow
G-K

38. GANGRENE – golden seal, myrrh, comfrey, chamomile
GOUT – birch, rue, ginger, burdock, pennyroyal, mugwort
HALTOSIS – myrrh, Echinacea, rosemary, golden seal
HEADACHE – catnip, peppermint, rosemary, thyme, majoram, red root, chamomile
HYPER TENSION (high blood pressure) – hyssop, valerian, myrrh, skullcap
HYSTERIA – saffron, tansy, catnip, peppermint, pennyroyal, mistletoe
INFLAMMATION – hops, cayenne, witch hazel, hyssop, fenugreek
INSANITY – peppermint, skullcap, catnip, rosemary
JAUNDICE – balmony, dandelion, mandrake, fennel, plantain, hyssop, majoram
L-Z
LEPROSY – yellow dock, henna, burdock, pennyroyal
MEASLES – saffron, cleavers, valerian, yarrow, red sage
NERVOUSNESS – chamomile, nettle, catnip, vervain, thyme, valerian, pennyroyal,
hops
NEURALGIA – celery, wild yam, peppermint, nettle, hops
PAIN – mint, catnip, dill, skullcap, chamomile, nettle
PHLEGM – nettle, borage, vervain, pennyroyal

39. PLEURISY – lobelia, elder, pleurisy root, cayenne, yarrow, flaxseed
RINGWORM – borage, plantain, golden seal, sarsaparilla
S-Z
SCALDS – elder, chickweed, onions (bruised)
SCARLET FEVER – cleavers, saffron, valerian, cayenne, goldenseal
SCURVY – cleavers, majoram, dandelion, chickweed
SNAKE BITES – skullcap, fennel, Echinacea, hyssop, cedron
SORE THROAT – red sage, rock rose, Echinacea, wintergreen, fenugreek, hops,
cayenne
SWELLING – chamomile, comfrey, dill, parsley, hops
TONSILITIS – Echinacea, sage, tansy, mullein, golden seal
TUBERCULOSIS – myrrh, burdock root, rosemary, red root, comfrey, celandine
VARICOSE VEINS – witch hazel, burnet, wild alum root
HEALING HERBS AT A GLANCE
Agrimony – aids digestion
Angelica – warming and stimulating. Aids circulation, lungs, and digestion

40. Aniseed – calms flatulence
Black Haw – aids menstrual cramps
Burdock – improves skin infections
Caraway – aids digestion
Cardamom- reduces flatulence
Cat Mint – reduces fever, soothes headaches
Cayenne – aids vitality
Celery – helps kidney function
Chamomile – calms nerves
Cloves – calm digestion, soothes toothache
Coriander – aids digestion
Damiana – soothes and calms nerves
Dandelion – aids liver function
Echinacea – boost immune system, anti bacterial/viral
Elder – reduces fevers
Eyebright – soothes eyes
Fennel – aids appetite and digestion
Garlic – immune system, lowers cholesterol
Ginger – aids motion sickness and immune system
Ginseng – Helps with stress
Goldenseal – reduces catarrh, boosts immune system
Hawthorn – strengthens heart
Hops – induce relaxation
Horsetail – helps heal wounds
Lavender – promotes sleep and relaxation
Lemon –balm – calms nerves and indigestion
Marigold – heals stomach ulcers, fungus infections
Motherwort – normalizes heart, helps menstrual cramp

41. Myrrh – strengthens immune system, heals wounds
Passionflower – promotes relaxation
Peppermint – aids digestion
Red Sage – heals throat infections
Rosemary – uplifts depression and anxiety
Skullcaps – aids with epilepsy
Thyme – fights infection, settles digestion
Valerian – promotes sleep and relaxation
Witch-hazel – reduces inflammation
A CLOSER LOOK AT HEALING HERBS
A-F
ALOE – vulnerary, emollient, cathartic, aromatic. The parts used of this herbs are the
leaves. This is perhaps one of the most healing of all the herbs. The juice from the
leaves can be applied directly to the skin for treatment of burns and scars, and
especially sunburn. The juice can also be drunk and is especially good for cleaning
out the colon. It also cleans the stomach, kidneys, liver, spleen and bladder.
BALMONY – Detergent, stimulant and tonic. The parts used of this herb are the
leaves. This herb assists the liver and general digestion. It is stimulating and
therefore also acts to counteract tiredness. It increases the appetite. When applied to
sores and skin conditions such as eczema, it is both soothing and healing. The best
dose is about one ounce per pint of water, and drunk slowly.
BAYBERRY – Stimulant, tonic and astringent. The parts of this herb used are the
leaves, bark and flowers. This is one of the best herbs to used for a cough, cold or
sore-throat. A gargle of bayberry tea will have rapid healing effects on the throat.
For colds it is best taken mixed with peppermint. For tea mix around one teaspoon
per pint, and allow it to steep for half an hour in boiling water. Bayberry has also
been found to be healing for jaundice. It improves the circulation of the whole body
and is a wonderful tonic for the female organs, including on the womb during
pregnancy.
BURNET – Carminative, stomachic, aromatic.
The part of this herb used is the root. This is one of the most cleansing herbs for the
chest and lungs, and stomach. It also eases earache and toothache. The remedy is best

42. drunk cold, after steeping a teaspoon in boiling water and allowing the water to cool.
CALAMUS – Vulnerary, tonic, carminative. The part of this herb used is the root.
This is one of the best remedies for the stomach, and so is often used with other herbs
to protect the stomach. Also one of the best herbs for fevers. This herb can also be
used to stop smoking as it causes nausea when tobacco is used.
CELANDINE – Purgative, anti-spasmodic and diuretic. The parts of this herb used
are the root and seed. This herb is excellent for skin conditions such as eczema, warts
and ringworm. It has also been found to be beneficial for asthma.
COLOMBO – Febrifuge and antiemetic. The part of this herb used is the root. This
is one of the best all round tonics. It is also usefully employed during pregnancy to
ward off nausea. Excellent for any affliction of the colon. In hot climates this herb
helps keep the entire system cool.
DANDELION – Diuretic, hepatic, tonic and stomachic. The parts of this herb used are
the leaves and roots. This is one of the oldest known remedies for anemia. The herb
has lots of important salts used by the body. This is an excellent herb for the internal
organs, assisting the liver, kidneys, bladder bowels and female internal organs. Also
excellent at healing skin conditions and fevers.
ECHINACEA – Antiseptic, depurative and tonic. The part of this herb used is the
root. This is an excellent herb to boost the immune system and is one of the best blood
cleansers. Because of this it is often used in cases of blood poisoning, or venomous
insect bites and for cleaning wounds. It is sometimes used in conjunction with myrrh.
FLAXSEED – Pectoral and emollient. The part of this plant used is the ripe seed.
Often used in a poultice this herb is excellent for tumors and inflammations. Also
good for coughs and asthma. Can be applied externally to burns and scalds. To take
internally add one teaspoon to boiling water and allow to cool before drinking.

43. G-M
GINGER – Stimulant, condiment, aromatic, diaphoretic. The part of this herb used is
the root. Very good for colds, coughs, gout and cholera. When taken hot it promotes
sweating.
GINSENG – Stimulant, tonic, demulcent. The part of this herb used is the root.
Although this herb is used to combat most illnesses and for general health and healing,
it is known especially for its curative properties for coughs and colds. It is also
thought to be an aphrodisiac. Very stimulating it is best not used if you have high
blood pressure.
HAWTHORN – Tonic and sedative. The parts of this herb used are the dried berries
and the flowers. Make infusions of this by steeping a tablespoon of the flowers in hot
water. This is an excellent herb for the heart, greatly strengthening the heart and thus
assisting with both high and low blood pressure.
JUNIPER – Carminative, antiseptic and stomachic. The part of this herb used are the
berries. Very healing for kidney and bladder trouble and any digestive diseases. The
berries are very good to ward off illness and disease, and should be used to prevent

44. illness if exposed.
MANDRAKE – Antibilious, cathartic, resolvent and deobstruent. The part of this
herb used is the root. This is the undisputed best herb for any liver troubles. It is a
very powerful herb and must be used carefully. The best dosage is in very small
amounts to prevent vomiting. It is an excellent tonic for body tissues.
MUSTARD – Digestive, stimulant, laxative. The part of this herb used is the seed.
Very good for respiratory tract troubles. If added to a footbath, mustard aids in
drawing the blood down to the feet, thus easing congestion.
MYRRH – Antiseptic, expectorant, tonic. The part of this herb used is the resin and
powdered gum. This powerfully antiseptic herb was widely referenced in the bible as
a magical source of healing. It is most powerful when used with lung diseases. It
greatly diminishes mucus discharge so is excellent for coughs. It also helps clear
piles and halitosis.
N-S
NUTMEG – Sialalogue, aromatic, carminative and expectorant. The part of this herb
used are the seeds. This herb is mildly hallucinogenic, and is generally used in
cooking. Very good for digestion.
PENNYROYAL – sudoforific, sedative and diaphoretic. The entire plant and plant
oil are used. May be taken as a tea. Excellent for jaundice, gout and chest
infections. Relieves bruising and toothache.
RHUBARB –Astringent, purgative and tonic. The part of this herb used is the root.
Never eat the leaves as these are poisonous. This is an excellent cleanser and tonic.
Good for constipation. Also stimulates the gall bladder. Relieves headaches.
SANICLE – Depurative, discutient, expectorant and alterative. The parts of this herb
used are the root and leaves. This plant is known as a healer of all wounds and is a
very powerful medicine. Very healing and cleansing. Heals external wounds and
internal tumours. Cleanses syphilis and gonorrhea.
SASSAFRAS – Diuretic, stimulant and aromatic. The part of the herb used is the back
of the root. This herb cleanses and purifies the blood. Very good tonic for the
stomach. Excellent remedy for inflamed eyes. Best not consumed for longer than a
week at a time.
T-Z
TANSY – Emmenagogue, diaphoretic, aromatic. The entire plant is used. For
hundreds of years this herb was used as an embalming agent. Very good for fevers
and an all-system tonic. Useful with jaundice and hysteria. Helps balance heart

45. palpitations.
VALERIAN – Nervine, aromatic, anodyne. The part of the plant used is the root.
This is one of the best nerve tonics and people find it to be very soothing. Heals
stomach ulcers. Best taken in the form of a tincture, a couple of drops in a glass of
water every day.
VIOLET – Emetic, antiseptic, alterative. The entire plant is used. This herb is a
powerful blood purifier. Used as a healer for cancer and internal ulcers. Very good
for gout coughs and colds. Eases headaches and congestion.
WITCH HAZEL – Tonic, sedative, astringent. The bark and leaves of this herb
are used. This is an ancient remedy and used for both internal and external bleeding.
Restores healthy circulation.
YARROW – alterative vulnerary and diaphoretic. The entire plant of this herb is
used. One of the best for healing colds. Relieves fevers. Cures wounds and ulcers.
Very good for female internal organs and any womb troubles.
HERBS AND ASTROLOGY
There came a time in herbalism, where it was believed that to find the true nature of a
herb one had to look to the stars. Herbs were classified under planetary associations.
The following lists are not extensive yet include examples of this classification.
Jupiter
Agrimony, asparagus, barley, cicely, dandelion, hyssop, marjoram, rhubarb, rose,
sage.
Mars
Often found to be red in color with pointy leaves. Including basil, cumin, eggplant,
frankincense, horseradish, marjoram, and tarragon.
Venus
Apple tree, birch tree, bramble, catmint, cinnamon, daisy, geranium, vervain, yarrow.

46. Saturn
Angelica, cornflower, nightshade, pepper, saffron, starflower, olive, and pine.
Sun
Amber, centaury, radish, rosemary and water-lily.
HERBAL SYMBOLISM
Herbs have also been used throughout time as symbols and signatures.
Acacia – elegance and hope
Acorn – immortality
Aloe – sadness
Aster – love
Basil – love
Bluebell – constancy
Buttercup – happiness
Calendula – cheerfulness
Corn – wealth
Coriander – sexual desire, lustfulness
Daisy – simplicity and innocence
Dandelion – fidelity
Elm – nobility and refinement
Fir – passing of the ages
Flax – destiny
Foxglove – deceit
Garlic – strength and power
Grass – submissiveness
Heather – luck
Holly – defense and foresight

47. Hyssop – cleanliness
Jasmine – grace
Lemon balm – love
Marigold – affection warmth
Myrrh – Joy
Orchid – refinement
Parsley – celebration
Rocket – competition
Saffron – warning of indulgence
Sage – wise
Thyme – bravery and action
Yarrow – healing
HERBAL TERMINOLOGY
The following list compiles some commonly used words in herbalism and their
definitions.
Adaptogen – a tonic for the system
Anaesthetic – numbing quality
Anodyne – pain reliever
Antibacterial – kills bacteria
Anti-viral – kills viruses
Aphrodisiac – heightens sexual stimulation
Bitter – augments appetite
Cholalogue – stimulates digestion and bile flow
Demulcent – reduces inflammation
Diuretic – promotes urine release
Emollient – softening of skin
Haemostatic – stops blood flow
Hypotensive – lowers blood pressure

48. Mydriatic – dilates eye pupils
Narcotic – causes deep sleep
Nervine – soothes nerves
Resolvent – lowers inflammation
Sudorific – causes sweating
Tonic – promotes well-being
HISTORY OF HERBAL MEDICINE
A man known as Hippocrates, said to be the father of modern medicine is the first
documented recording we have of herbal healing being practiced as an art. He swore
to promote healing, and did very much believe in nature, and leaving things to course,
with the practical assistance of herbs.
The Old Testament refers to a number of herbs, and one of the most practical Chinese
books on herbal medicine dates back to pre 2500 BC.
Today, most of our herbal knowledge derives from the Golden Age of the Elizabethan
Era, when herbalism was nurtured, and grew and flourished. In 1551 Newe Herball
was published by William Turner. This fascinating book depicted detailed drawings
of herbs and indicated a rise in the appreciation of herbalism.
THE HERBALS
Between 1470 and 1670, over these two hundred years, books were printed detailing
knowledge and classification of herbs.
Following the invention of printing in the fifteenth century, a flurry of production of
books followed, naturally. Many of the printing dates of these books suggest the
fifteenth century, yet in fact were written far earlier. It is simply that they were printed
during the fifteenth century.
In 1484 Peter Schoffer printed the Latin Herbarius at Mainz. This work was a
compilation of a number of medieval writers. Most of those quoted were quoted
before 1300 AD. This work was likely to have been written at a much earlier date.

49. The Herman Herbarius was printed a year later, in 1485, and unlike many people
believe, is not simply a translation of the former. The chapters of this Herbarius -
which is a work entirely in it’s own right, - are listed in alphabetical order. Each
chapter details a herb. This book was published into many different languages.
In 1491 Jacob Meydenbach published the Hortus Sanitatis, regarded as one of the most
fundamental books on botany. This book includes much of the German Herbarius, yet
is also far more extensive. The book is heavily illustrated and highly informative as
well as imaginative.
In the Aristotelian school of natural history, there is much information to be found on
plant classification. Through a study of this classification we discover that much of the
classification has resulted from the healing properties of the plant. It was discovered
that at times plants resembled in appearance the body part they were capable of
healing. Herbs such as lungwort are good for the lungs. It is clear to see that such
plants were classified according to their healing powers. This thus suggests that
knowledge of plants’ healing powers pre dated the records of plant classifcation first
document.

50. Herb Recipes
CARROT SOUP
Ingredients
1 celery stick
2 ½ cups chicken stock
8 carrots
2 spring onions
Orange peel, grated
Lemon juice
Double cream
Steps
1 Chop carrots and celery into small 1 cm pieces
2 Fry onion and celery
3Add carrots along with stock, and bring to the boil
4 Once boiling add orange rind and lemon juice
5 Simmer for half an hour
6 Blend the soup before adding cream and stirring
CREAM OF ONION
Ingredients
Chopped coriander
Double cream
Milk
2 tbsp flour
4 cups chicken stock

51. Shallots
1 tbsp butter
Steps
1 Fry shallots in butter until caramelized slightly
2 Adding stock, bring to the boil
3 Simmer for one hour
4 Liquidize
5 Add coriander and milk and cream, salt and pepper to taste
CREAM OF MUSHROOM
Ingredients
Spring onions, chopped
2 cloves garlic
30 large field mushrooms, chopped
2 tbsp flour
2 cups chicken stock
Lemon juice
Double cream
Steps
1 Fry the spring onions and garlic in butter
2 Add the mushrooms and fry gently for 5 mins
3 Add flour
4 Fry for further 2 mins
5 Add stock and simmer for half an hour
6 Sieve, Add cream and serve

52. CREAM OF PUMPKIN
Ingredients
Sliced shallots
1 clove garlic
Diced pumpkin, 1 kg
2 cups chicken stock
1-cup milk
Double cream
Fresh ground nutmeg
Chopped coriander
Steps
1 Fry the shallots and garlic and pumpkin
2 Add stock
3 Simmer for half an hour
4 Sieve and stir in milk and cream
5 Garnish with fresh coriander leaves
6 Add salt and pepper to taste
BEETROOT SOUP
Ingredients
1 kg grated beetroot
1 carrot
2 shallots
3 cups chicken stock

53. Lemon juice
Steps
1 Fry shallots, and carrots
2 Add beetroot and stock
3 Simmer for half an hour
4 Liquidize
5 Add lemon juice, salt and pepper to taste
This soup can be served chilled, and you may add single or double cream
LENTIL POTATOE RECIPE
1 Soak the lentils in a bowl of water
2 Lightly boil the potatoes
3 Lightly boil the spinach and add some lemon.
4 Fry spring onions and add the potatoes and spinach, a glass of water and some chili
and curry power. Add water
5 Cook for ten minutes, add the lentils and then cook for a further 15 mins
6 Simmer to taste
TOM YAM SOUP
ORIGIN – Thailand
Ingredients
1 liter water
Sunflower oil
Sesame oil
Soya sauce
Curry paste
Limejuice

54. Coriander
Turmeric
Chili
Brown sugar
¼ kilo shelled shrimps
STEPS
1 Make a marinade with curry paste oil and water, and simmer for 20 minutes
2 Add shrimps and boil for further 5 minutes
3 Add turmeric, chili and boil for further 2 minutes
4 Add limejuice
5 Remove from heat and sprinkle with coriander leaves
AVOCADO SOUP
Ingredients
3 spring onions
1 tbsp butter
2 cups chicken stock
4 large avocadoes
Lemon juice
Double cream
Steps
1 Fry the spring onions in the butter
2 Add stock and avocadoes
3 Simmer for five minutes
4 Add lemon juice and double cream
5 Liquidize

55. Delicious hot or cold
LEEK AND POTATO SOUP
Ingredients
2 large leeks
1 large onion, chopped
3 cups chicken stock
Fresh ground nutmeg
3 large potatoes, peeled and sliced
1 large carrot
Steps
1 Fry the carrot and onion until onion is caramelized
2 Add stock and simmer for five minutes
3 Add leeks and potato, nutmeg and gently simmer for half an hour
Delicious hot or cold. If served chilled, best to liquidize
MISO SOUP
ORIGIN – Japan
Ingredients
Smoked or plain tofu
Spring onions
Water
Sesame seeds
Miso

56. Mirin
Steps
1 Sprinkle tofu with sesame seeds and spring onion
2 Cut tofu into 2 cm squares
3 Boil a pan of water with mirin and miso, ensure miso mix dissolves well
4 Add tofu and cook for further five minutes
WATERCRESS SOUP
Ingredients
2 spring onions
4 cups milk
1 tbsp butter
1 large potato
Double cream
Watercress, large bunch
Steps
1 Gently fry the onion and watercress in butter
2 Add milk and potatoes and simmer for half an hour
3 Liquidize. Add cream and serve
Mint Tomato Salad
Ingredients
Cherry tomatoes

57. Fresh mint
Brown sugar
Lemon
Rocket salad
Cream
Steps
1 Chop the mint, leaving some sprigs to garnish
2 Halve the cherry tomatoes
3 Make a bed of rocket salad to one side
4 Cover the salad bed tomatoes with the chopped mint
5 Mix the lemon and cream, and sugar, and lightly dress the tomatoes, garnishing with
mint sprigs.
FENNEL SALAD
Ingredients
Chopped fennel
Spring onions
1 large carrot
Olive paste
French dressing
2 Lettuce hearts
Steps
Mix the onion and fennel together in a bowl.
Fill the lettuce leaves with this mix.
Grate the carrot over the top and dress with French dressing.
Place one dollop of black olive paste on each lettuce leaf.
AVOCADO CRAB SALAD

58. 1 Cook the crab. Fresh crab is best. Small crabs need about ten minutes boiling
though large crabs need around 20 minutes. Once the crab is cooked, squeeze plenty
of lemon juice onto the crabmeat.
2 Make a bed of spinach and rocket leaves.
3 Cut the avocado into strips and layer on the top of the salad bed.
4 Place dollops of crabmeat infused with lemon juice on each avocado strip
5 Sprinkle with olive oil and balsamic vinegar.
BABY BOK CHOI
Ingredients
Cashew nuts
Baby bok choi leaves
Soy sauce
Rice vinegar
Sesame oil
Romaine lettuce
Steps
1 Crush the cashew nuts into a paste
2 Make a dressing from the rice vinegar, soy sauce and sesame oil
3 Shred the romaine lettuce and baby bok choi leaves
4 Mix the crushed cashew paste into the dressing
5 Dress the salad and serve immediately.
FRIED OKRA
ORIGIN – India
Ingredients
(Choose amount to taste)

59. Okra
Turmeric
Chili
Garlic
Spring onion
Garam masala
Ghee
Steps
1 Chop okra into 2 cm pieces
2 Gently fry onion and garlic in ghee
3 Add okra, turmeric, chili and garam masala and cook, to taste
TANDORI CHICKEN
ORIGIN – India
Ingredients
4 chicken legs or thighs
1 onion
3 cloves garlic, large
Fresh ginger
Cumin seeds
Coriander
Paprika
Natural yoghurt
½ cup lemon juice
Chili
Red color
Steps
1 Prepare a past with cumin, lemon juice, ginger onion and coriander and marinade the

60. chicken for at least one hour in the fridge
2 Mix paste with yoghurt, paprika and red coloring and marinade chicken over night in
this paste
3 Place in a shallow dish with oil, ginger, garlic and lemon juice and cook in the oven
until chicken is thoroughly cooked through (depending on over 40 mins-1 hour)
4 Serve with side salad of cucumber, tomato lettuce