• Rosemary
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    Rosemary

    Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking. First, it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs, has a high nutritional value to it and is rich in iron, calcium, and vitamin B-6, and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly…

  • Turn Herbs Into Healthy Tinctures
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    Turn Herbs Into Healthy Tinctures

    The philosophy behind tincture is to capture the spiritual and physical essence of the plant. This is done by using the power of ethyl alcohol to dissolve and preserve the herb in question. The substance used to extract the herbs is known as the menstrum. The herbs you are tincturing are known as the mark. Tincturing will extract and preserve both the water-soluble and alcohol-soluble properties of an herb. In the interest of taking a more involved stance in their health, many people are turning to homemade tinctures made from fresh or dried herbs. Tinctures have proven to be more powerful and longer lasting than dried herbs. Dried herbs can get moldy or be eaten by insects, tinctures do…




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