Healing with Herbs

In the written record, the study of herbs dates back over 5,000 years to the Sumerians, who described well-established medicinal uses for such plants as laurel, caraway, and thyme. The first known Chinese herb book (or herbal), dating from about 2700 B.C., lists 365 medicinal plants and their uses - including ma-Huang, the shrub that introduced the drug ephedrine to modern medicine. The Egyptians of 1000 B.C. are known to have used garlic, opium, castor oil, coriander, mint, indigo, and other herbs for medicine and the old testament also mentions herb use and cultivation, including mandrake, vetch, caraway, wheat, barley, and rye.

Like their predecessors, the ancient Greeks and Romans made medicinal use of plants. Greek and Roman medicinal practices, as preserved in the writings of Hippocrates and - especially - Galen, provided the patterns for later western medicine. Hippocrates advocated the use of a few simple herbal drugs - along with fresh air, rest, and proper diet.

While some people may dismiss herbal remedies as quackery, the use of botanicals is well rooted in medical practice. Ancient doctors methodically collected information about herbs and developed well-defined pharmacopoeias to treat a variety of ailments. More than a quarter of all drugs used today contain active ingredients derived from those same ancient plants.

Drinking infusions is one of the simplest and most ancient ways of using herbal remedies.

Infusions are made by steeping fresh and dried flowers or leaves of herbs in hot water. These herbal teas are drunk without milk, although honey is often used to sweeten them. Infusions are most effective when made from the soft tops of herbaceous plants such as chamomile flowers and peppermint leaves.

Decoctions are a type of infusion that are prepared by simmering roots, bark and seeds in boiling water. This more vigorous method of extraction is needed to soften the woody parts of the plant tissue to release valuable minerals and alkaloids. Decoctions can be made from roots such as ginger and ginseng, bark such as cinnamon and seeds such as fennel.

Infusions and decoctions help to nourish the mind and body. Nettle makes an excellent spring tonic and rosemary an invigorating tea, while nightly infusions of elderflower or chamomile are both soothing and sedative.

Warming action that helps aching and tired muscles
Stimulates sluggish digestion
Effective against feverish chills and colds

As a spring tonic nettle is both detoxifying and restorative
Reduces water retention and relieves cystitis
Lowers blood sugar

Relieves anxiety and nervous tension
Wards off respiratory infections
Expectorant action for coughs
Antihistamine action for hay fever and rhinitis

Digestive tonic
Relieves heartburn and diarrhoea
Eases nausea and headaches
Combats colds and feverish chills

Use a glass, enamel or porcelain tea pot, first warm the teapot with hot water and then empty
Add 70g finely chopped fresh herbs or 25g dried herbs into the tea pot
Pour 500ml hot (not boiling) water and cover with the lid
Leave to stand for 5-10 minutes to allow the herbs to properly infuse
Strain some of the liquid through a tea strainer into a tea cup and the remaining tea into a jug
Sip slowly adding a little honey to sweeten if desired

This infusion is sufficient for three doses and can be stored in an airtight container for up to 48 hours

A nightcap of this blend of sedative herbs will promote relaxation and a restful nights sleep.
Add 10g each of dried chamomile, lemon balm and linden flowers to a warmed teapot. Infuse in 300ml hot water for 5-10 minutes.

Take 60g fresh herbs or 30g dried herbs and crush with a pestle and mortar.
Place in an enamel or stainless steel pan and add 750ml cold water. Bring to the boil and gently simmer for 20-30 minutes until the volume of the liquid has reduced by a third.
Remove pan from the heat and allow to cool slightly. Strain through a sieve into jug.
Pour into a teacup, sipping slowly. A little honey or lemon juice can be added if desired. About three cups a day is a handy intake.

Decoctions can be stored in a covered jug in a refrigerator or a cool place. They can be used up to 48 hours after being made.

This warming, cold-busting decoction will keep respiratory infections at bay.
Break 2-3 long cinnamon sticks into pieces. Peel and slice 4cm ginger root. Simmer the spices in 500ml water for 15-20 minutes. Strain and add a tablespoon of honey.
Drink 2-3 cups a day during a cold to strengthen and warm the body. The honey has the added benefit of being an antiviral.