Herbs
Parsley
Labels: Herbs
Uses: A strong diuretic; helps strengthen the immune system as a source of iron, calcium, and vitamins A,B and C; increases lactation in mothers; freshens breath if chewed raw.
Parts Used: Leaves, roots, stems, seeds
Harvest: Leaves in early summer, rots in the fall, seeds in the late summer of the next year.
Shelf life: Leaves, stems, roots 1-3 years; seeds 3-4 years.
Caution: Avoid during pregnancy.
Oregano
Labels: Herbs
Uses: Chewing oregano leaves, which are easily available from shops and supermarkets, is a perfect way to help relieve toothaches. Oregano in a fusion or tea helps to ease both coughs and indigestion and can bring on delayed periods.
Parts Used: Leaves, stems.
Harvest: As needed from a mature plant.
Shelf Life: 1-3 years.
Sage
Labels: Herbs
Uses: As a soothing, astringent skin lotion and aftershave. In tea it is a natural HRT treatment and eases colds and painful periods. Mix tea with cider vinegar as a gargle for sore throats and laryngitis. As a mouthwash to combat ulcers and gum infections. The juice can improve the shine of dark hair. Clary Sage shares many of its characteristics and can be used instead.
Parts Used: whole herb, leaves.
Harvest: As needed or, if drying, in the summer.
Shelf Life: 1-3 years.
( Wild ) Thyme
Labels: Herbs
Uses: Drink as a tea for headaches and mild pain relief. It is also thought that a tea made from wild thyme can prevent nightmares. Take as a tincture for congested chests. A strong infusion of this herb will help ease flatulence and other digestive complaints.
Parts Used: Flowering herb.
Harvest: When the flowers are in full bloom-from May to October. If drying, toward the end of summer.
Shelf Life: 1-3 years.
( Wild Herb ) Basil
Labels: Herbs
Uses: Olive oil infused with wild basil has long been used by villagers in Northern Greece to treat ulcers and wounds. Basil tea eases stomach complaints while the leaves, added to a salad and other foods, help digestion. Drink an infusion to strengthen the immune system.
Parts Used: Leaves.
Harvest: Use as needed. If drying, harvest in spring or early summer.
Shelf Life: 1-2 years.
