Anger– alyssum
Animal Magic – cloth of gold
Anti-Theft – Garlic, Juniper,
Arthritis – buckeye
Astral Projection – belladonna, Dittany of Crete
Awareness – anise
Balance – Holly, pine
Banishing – black salt
Beauty – aloe, Avocado, Catnip, Flax, Ginseng, Maidenhair, marigold, passion flower
Binding – black salt, dragon’s blood
Birth – Birch
Blessings – elder flowers, lemon, myrrh
Bullet-Proofing – edelweiss
Business – cinnamon, marigold
Calling Spirits – Dandelion
Calm – valerian
Catalysts – Dragon’s Blood, Mandrake, Mistletoe
Cat Magic – Catnip
Centering – chamomile, pine
Chastity – cactus, camphor, Coconut, Cucumber, Fleabane, Hawthorn, Ivy, witch hazel
Clarity – jasmine
Cleansing – anise, black salt, cinnamon, collander, pine
Comfort – cypress
Confidence – marigold
Consecration – myrrh, sage
Contemplation – myrrh
Courage – basil, Black Cohosh, Borage, Columbine, garlic, Mullein, Ragweed, Rose, Sweet pea, Thyme, Yarrow
Depression – jasmine
Desire – ginseng
Determination – allspice
Divination – Black Willow, bracken, Broom, buckeye, camphor, Cherry, Clove, Corn, Dandelion, Dodder, Fig, Goldenrod, Ground Ivy, Hibiscus, Ivy, Jasmine, Meadowsweet, mugwort, Orris, rose, yarrow
Dogs – Houndstongue,
Dreams – Anise, bay, bracken, buchu, camphor, Cinnamon, Cinquefoil, clary sage, Heliotrope, Holly, Huckleberry, Jasmine, Juniper, lavender, life everlasting flowers, Marigold, Mugwort, Yarrow
Eloquence – aspen
Employment – Devil’s Shoestring, Lucky Hand, Pecan
Energy – allspice, blessed thistle, dragon’s blood, marigold, myrrh, pennyroyal
Escape – Celandine
Evil – arabic gum
Exorcism – angelica, arbutus, Asafoetida, Avens, basil, bean, birch, boneset, buckthorn, clove, clover, Cumin, Devil’s Bit, Dragon’s Blood, Elder, Fern, Fleabane, Frankincense, Fumitory, Garlic, Heliotrope, Horehound, Horseradish, Juniper, myrrh, St. Johnswort
Faeries and Elves – Daisy, elder flowers, Foxglove, Ragweed, Shamrock, Wood Sorrel
Familiars – catnip
Favors – chicory
Fear – yarrow
Fertility – agaric, banana, basil, bistort, bodhi, carrot, Chickweed, Cuckoo Flower, Cucumber, Cyclamen, Daffodil, Dock, Fig, Geranium, Ginseng, Grape, Hawthorn, Hazel, Horsetail, Mandrake, Mistletoe, Mugwort, Oak, Patchouli, Poppy, Rice, sage, Sunflower, Wheat
Fidelity – Chili Pepper, clover, Cumin, Ivy,
Finding Treasure – Cowslip
Fire – cinquefoil, mistletoe
Fishing Magick – Cotton, Hawthorn,
Flying – basil
Focus – myrrh
Friendship – catnip, Lemon, Loveseed, passion flower, rose, Sweet pea, valerian
Gambling – Devil’s Shoestring, High John,
Gardening – Grapes,
Good Luck – Allspice, Aloe, bamboo, banyan, be-still, Bluebell, buckeye, cabbage, calamus root, caper, China Berry, Cinchona, Clover, Corn, Cotton, Daffodil, Daisy, Devil’s Shoestring, Dill, Eryngo, Fern, Goldenrod, Grains of paradise, Hazel, Heather, Holly, Honeysuckle, Houseleek, Huckleberry, Irish Moss, Job’s Tears, Moss, Nutmeg, Rose, Sandalwood, Strawberry, Violet
Gossip – collander
Happiness – adam and eve roots, Catnip, Celandine, Cyclamen, Hawthorn, High John, Hyacinth, Lavender, Marjoram, Meadowsweet, Saffron, Witch Grass
Harmony – Dulse, valerian
Healing – adder’s tongue, Allspice, amaranth, Anemone, Angelica, Apple, balm of Gilead, barley, Bay, Bittersweet, Blackberry, bracken, Burdock, calamus, camphor, Carnation, Cedar, chamomile, cinnamon, Citron, comfrey, Coriander, Cotton, Cowslip, Cucumber, Cypress, Dock, Elder, Eucalyptus, fennel, Flax, Gardenia, Garlic, Ginseng, Goat’s Rue, Goldenseal, Groundsel, Heliotrope, Hemp, Henna, Hops, Horehound, Horse Chestnut, Hyssop, Ivy, Job’s Tears, Lemon Balm, marjoram, Mint, Mugwort, Myrrh, nettle, Oak, Peppermint, Pine, Potato, Rose, Rosemary, sage, Sandalwood, Thistle, Thyme, Violet, Willow
Health – Anemone, Ash, Caraway, carob, cinquefoil, Coriander, Fern, Figwort, Galangal Root, Geranium, Ginseng, Goat’s Rue, Groundsel, Hops, Juniper, Marjoram, Mistletoe, Nutmeg, Oak, Rose, Thyme
Heartache – witch hazel
Heart Chakra – Jasmine,
Hexes – angelica, bamboo, blessed thistle, Chicory, Datura, Galangal Root, Huckleberry, Hydrangea,
Home – passion flower
Hunting – Fuzzy weed
Image Magic – briony
Immortality – sage, apples
Invincibility – St. Johnswort
Invisibility – amaranth, Chicory, Edelweiss, Heliotrope,
Joy – anise, blessed thistle, catnip
Knot Magick – Dodder
Legal Matters – Buckthorn, cascara sagrada, Celandine, Hickory, Marigold
Lightening – Hazel, Holly, Mistletoe
Longevity – coriander, Cypress, lavender, sage
Love – adam and eve roots, Apple, Apricot, Almond, aster, avens, avocado, bachelor’s buttons, balm of Gilead, Barley, Basil, bean, bedstraw, beet, betony, Black Cohosh, bleeding heart, bloodroot, Brazil Nut, caraway, Cardamon, catnip, Chamomile, Cherry, Chestnut, Chickweed, Chicory, Cinnamon, cinquefoil, Clove, Clover, Coltsfoot, Columbine, Copal, Coriander, Crocus, Cubeb, Cuckoo Flower, Daffodil, Daisy, Damiana, Devil’s Bit, Dodder, Dogbane, Dragon’s Blood, Duchman’s Breeches, Elecampane, Elm, Endive, Eryngo, Fig, Fuzzy weed, Gardenia, Gentian, Geranium, Ginger, Ginseng, Grains of Paradise, Hemp, Hibiscus, High John, Houseleek, Hyacinth, Indian paintbrush, Jasmine, Joe-Pye Weed, Juniper, Lavender, Lemon, Lemon Balm, marigold, Marjoram, Meadowsweet, Mistletoe, mugwort, Orange, Plum, Poppy, Raspberry, Rose, Rosemary, Senns, Strawberry, Tansy, Thyme, Valerian, Vanilla, Violet, Willow, Yarrow
Lucid Dreaming – jasmine
Luck – (see GOOD LUCK)
Lust – avocado, caper, caraway, cardamon , carrot, cattail, Celery, Cinnamon, Cyclamen, Daisy, Damiana, Deerstongue, Devil’s Bit, Dill, Dulse, Endive, Eryngo, Galangal root, Garlic, Ginseng, Grains of Paradise, Hemlock, Hibiscus, Jasmine,
Manifestations – balm of Gilead, Dittany of Crete
Marriage – yarrow
Meditation – bodhi, Gotu Kola, Hemp, myrrh
Mental Powers – chamomile, Caraway, Celery, Eyebright, Grape, Horehound, Rosemary, Walnut
Memory – caraway
Money and Wealth – alfalfa, Almond, Basil, Blackberry, bladderwrack, blessed thistle, blue flag, briony, bromeliad, buckeye, buckwheat, calamus, camellia, cascara sagrada, cashew, Cedar, Chamomile, Cinnamon, Cinquefoil, Clove, Clover, collander, Comfrey, Dill, Dock, fennel, Fenugreek, Fern, Flax, Fumitory, Galangal root, Ginger, Goldenrod, Goldenseal, Gorse, Grains of Paradise, Grape, Heliotrope, High John, Honesty, Honeysuckle, Horse Chestnut, Irish Moss, Jasmine, Lucky Hand, Mint, Moss, Myrtle, Nutmeg, Oak, Orange, orange bergamot, Patchouli, Pine, Rice, sage, Snapdragon, Tea, Vervain Wheat
Nature – pine
Negativity – arabic gum, collander, yarrow
New Beginnings – birch
Nightmares – anise, lavender, thyme
Obstacles – Chicory
Offerings – hawthorn berries, lavender
Passion – caraway, cinnamon
Peace – aloe, chamomile, coriander, Eryngo, Gardenia, Lavender, Meadowsweet, myrrh, passion flower, Pennyroyal, valerian, Violet
Poppets – black salt, grave dirt, mandrake
Potency – banana, bean, Black Cohosh, caper, Dragon’s Blood
Power – cinnamon, cinquefoil, Club Moss, Devil’s Shoestring, Ebony, Gentian, Ginger, hawthorn berries, mint
Productivity – pine
Prophecy – camphor, cinquefoil
Prosperity – alfalfa, Almond, Ash, Banana, Basil, Benzoin, Bergamot, Cinnamon, Cinquefoil, chamomile, Elder, Lemon Balm, Mint, Oak, Poppy, Tulip
Protection – Acacia, agrimony, agure root, Alyssum, Aloe, althea, amaranth, Anemone, Angelica, Anise, arbutus, asafoetida, Ash, balm of Gilead, bamboo, barley, Basil, Bay, bean, betony, Birch, bittersweet, Blackberry, Black Cohosh, Black Hellebore, bladderwrack, bloodroot, Blueberry, bodhi, boneset, briony, bromeliad, Broom, Buckthorn, buckwheat, burdock, cactus, calamus, Caraway, Carnation, carob, cascara sagrada, Castor, Cedar, Celandine, chamomile, Chrysanthemum, Cinchona, Cinquefoil, Clove, Clover, Club Moss, Coconut, collander, Comfrey, coriander, Corn, Cotton, Cumin, Curry, Cyclamen, Cypress, Datura, Devil’s Bit, Devil’s Shoestring, Dill, Dogwood, dragon’s blood, Ebony, Elder, Elecampane, Eucalyptus, Euphorbia, Fennel, Fern, Feverfew, Figwort, Flax, Fleabane, Foxglove, Frankincense, Galangal root, Garlic, Geranium, Ginseng, Grass, Gorse, Gourd, Grain, Grass, Hazel, Heather, High John, Holly, Honeysuckle, Horehound, Houseleek, Huckleberry, Hyacinth, Hyssop, Irish Moss, Ivy, Juniper, Juniper berries, lavender, life everlasting flowers, Lilac, Mandrake, Marigold, marjoram, Mistletoe, Mugwort, Mulberry, Mullein, myrrh, nettle, Oak, Olive, passion flower, Pine, Primrose, Raspberry, Rice, Rose, Rosemary, Rue, Sandalwood, Spanish Moss, Sunflower, Thistle, Valerian, Violet, White Sage, Willow, witch hazel, wormwood
Psychic Ability – acacia, Angelica, althea, anise, Bay, bistort, bladderwrack, Borage, bracken, buchu, camphor, Celery, Cinnamon, Citron, collander, Deerstongue, Elecampane, Eyebright, Fennel, Flax, Galangal root, Grass, High John, Honeysuckle, Jasmine, Marigold, Mugwort, Rose, Thyme, Yarrow
Purification – Anise, arabic gum, asafoetida, avens, Bay, benzoin, betony, birch, bloodroot, Broom, Cedar, Chamomile, Clove, Coconut, Copal, dragon’s blood, Euphorbia, Fennel, frankincense, Horseradish, Hyssop, Iris, Juniper, Lavender, lemon, life everlasting flowers, Parsley, Rosemary, Sage, Valerian, Vervain, White Sage
Rain – Cotton, Fern, Heather,
Reconciliation – bean
Recuperation – rosemary
Relationships – basil
Relaxation – chamomile
Remembrance – mullein, rosemary
Respect – Joe-Pye Weed,
Scrying – mugwort
Seasickness – pennyroyal
Self-esteem – jasmine
Sex – blessed thistle, Jasmine,
Sleep – agrimony, Chamomile, Cinquefoil, clary sage, Datura, Elder, Hops, Lavender, passion flower, Peppermint, Rosemary, Thyme, Vervain
Snakes– Centaury, Horsetail,
Spirit Questing – Juniper,
Spirits – wormwood
Spirituality – blessed thistle, Cinnamon, Frankincense, Gardenia, Heather, Myrrh, Sandalwood, violet
Staffs – blessed thistle
Strength – Bay, Carnation, hawthorn berries, mint, Mugwort, Mulberry, Thistle
Strengthening Spells – Echinacea
Success – aloe, Cinnamon, Clover, Ginger, High John, Mistletoe, Patchouli, Sandalwood, Vanilla
Tension – jasmine
Theft – aspen, caraway, juniper berries
Thought – jasmine, myrrh, pennyroyal
Travel – Comfrey, Eryngo
Truth – bluebell
Understanding – passion flower
Understanding Animal Languages – cloth of gold
Visions – angelica, bay leaf, Coltsfoot, Crocus, Damiana, Hemp, juniper berries
Wands – blessed thistle
War – High John,
Warts – bean
Weather – bladderwrack, broom, garlic, yarrow
Wisdom – almond, bay leaf, Bodhi, cinquefoil, Iris, Sage, Sunflower
Wishes – Bamboo, Beech, Buckthorn, Dandelion, Dogwood, Ginseng, Grains of Paradise, Hazel, Job’s Tears, lavender, Sage, Sandalwood, Sunflower, Violet
Youth – Cowslip, Fern, life everlasting flowers

This zesty scented herb is actually part of the mint family and is said to promote a feeling of calm. Like lavender and chamomile, lemon balm is also said to encourage restful sleep and is a powerful antioxidant.

Other Names
Albahaca, St. Joseph’s Wort, Sweet Basil

General Information

Basil is a member of the mint family with a characteristic square, hairy stem, labiate flowers and opposite leaves. It has a rich, spicy aroma reminiscent of the other mints with a hint of clove. Flowers appear as a whorl in summer and are usually white or pale pink or purple.

Varieties

Sweet Basil
Ocimum basilicum
White flowers, deep green leaves. Salads, vinegar, pesto

Spicy Globe Basil
Compact, good for small gardens. Use like sweet basil.

Lettuce Leaf Basil
White flowers, large crinkly flowers. Sweeter flavor. Good in salads. Grows like crazy

Green Ruffles
White flowers, lime green, ruffly, serrated leaves. Much longer than sweet basil. Very ornamental.

Lemon Basil
O.b. ‘Citriodum’
Finer leaves with a distinct lemony odor. Good for potpourri, tea and salad.

Opal Basil
O.b. ‘Purpurescens’
Very pretty, ornamental with shiny purplish foliage and lavender flowers. Gives color to herbal vinegar and looks lovely in flower arrangements. There are larger and more compact varieties.

Cinnamon Basil
Ocimum sp.,
Large, with dark green shiny leaves and pink flowers. Strong spicy flavor and fragrance in both foliage and flowers. Use in dried arrangements, potpourri, tea, vinegar, jellies and cooking.

Thai Basil
O.b. ‘Siam Queen’
Huge. Upright and branchy. Very nice, but very different flavor and fragrance. Purple stems and flowers. Very pretty. Use in Asian dishes and with fresh fruit. A cultivar of Sweet basil and Holy Basil. Try the leaves battered and deep fried.

Mammoth Basil
Huge leaves. Ideal for wrapping meats for roasting.

Purple Ruffles Basil
O. basilicum ‘Purple Ruffles’
Lavender flowers, ruffled, dark maroon, shiny leaves. Very pretty ornamental. Makes a beautiful reddish purple vinegar.

Thyrsiflora Basil
O. basilicum ‘Thyrsiflora’
Flowers are white and deep lavender with smooth, bright green leaves. Very sweet fragrance. Used in Thai foods.

Camphor Basil
O. kilimandscharicum
White flowers with red anthers and green leaves. Has a distinctive camphor or menthol flavor. Not used in cooking, but great in teas and baths for colds and flu.

Holy Basil
O. sanctum
Lavender flowers with coarse gray green foliage. Sweet fragrance and very ornamental. Not used in cooking.

History and Folklore

”Ocimum” is from the Greek, meaning “to be fragrant”
The word Basil comes from the Greek, meaning “King”
Basilisicum is from the Latin for Basilisk, a creature that could cause madness and death. It was carried or ingested as a charm against attacks. It may have been used to cure madness, or it may have been attributed with causing madness.

Basil may have been brought to Greece by Alexander the Great around 350BCE

African folklore claims that basil protects against scorpions, while Greek lore said that scorpions would breed in the presence of basil.

European lore claims that it belongs to Satan and you must curse the ground as you plant it in order for it to grow properly. This is where the French idiom, ”semer le basilic” “to sow the basil” came from, it refers to ranting.

Basil was used in English folk magic, like so many other things, to ward off harmful spells as well as to keep away pests.

Apparently, witches drank basil juice before flying on their brooms. Perhaps it aids in astral projection.

During Tudor times, small pots of basil were given to guests as a parting gift. Perhaps it would be useful in traveling spells.

Also, several sources say that if a gift of basil is given to a member of the opposite sex, he or she will fall deeply in love with the giver and be forever faithful. In Romania, this act is representative of an official engagement.

In India it is highly revered, Holy Basil being sacred to the Hindu religion as a manifestation of the Goddess Tulasi.
According to lore, the God Vishnu seduced her in her husband’s guise and, horrified when she realized she’s been unfaithful, however unknowingly, she killed herself.

Another version claimed that the mortal Tulasi, whose name was Vrinda, threw herself onto her husband’s funeral pyre because she was so upset that he died.

Either way, Vishnu deified her and declared that she should be worshiped by wives and would prevent them from becoming widows. Her burnt hair was turned into the Holy Basil, which is called Tulsi in reference to her, is a Hindu symbol of love, fidelity, eternal life, purification and protection.

So important was this plant that in some Indian courts, people swore oaths by a basil bush. According to sources, some Hindu households keep their own basil plant, pray to it, and keep a lamp burning by it at night.

In Haiti, Basil is sacred to the goddess of love, Erzulie.

It is a symbol of love in Italy. A pot of basil placed on a balcony meant that the woman who lived there was ready to receive suitors.

Propagation

Basil requires full sun and well-drained soil. Sow seeds directly in ground after frost danger has passed. ¼ inch down. Keep moist. Germinates in 5-7 days. Thin to 6-12 inches apart. Or sow indoors. Mulch around stems to retain moisture and reduce weeds. Must be well watered at least once a week. Fertilizer not usually needed. Use sparingly as it will reduce its fragrant oils. Pruning will encourage bushy growth.

Treat as an annual or bring indoors in cool weather and keep under artificial lights 6-8 hours per day. Very sensitive to cold. A single frost will kill it. But it is drought tolerant and, if dry and drooping, will usually spring back after a good watering.

If sowing indoors, allow six to eight weeks of growth before transplanting or at the very least, wait till they have two pairs of true leaves.

To maintain full flavor, pinch off flower spikes as they form. Prune or harvest at least once every two weeks from the top, not the sides, especially cutting back the center stalk. Cut just above where some leaves meet the stem. This is a growth node and will encourage side growth, more leaves.

Vulnerable to slugs, whiteflies and spider mites.

Plant basil with tomatoes and asparagus to repel aphids, mites, tomato horn worms and asparagus beetles. It is also supposed to improve the general growth and flavor of tomatoes.

Harvesting & Storage

The best time to harvest is on a warm, sunny day, just after the dew has dried and just before the flowers form. But you can harvest basil as you need it.

Harvest by pinching off leaves as needed once the plant is strong enough to handle it. If taking a large harvest, leave at least two shoots intact. It will grow back in a few weeks.

Hang upside in bunches or lay flat on drying rack to dry. Ensure proper ventilation to reduce the chance of mold. Store in an airtight container away from heat or light for up to one year. The flavor of dried basil is not as good as fresh basil.

To maintain better flavor, chop fresh basil and freeze in ice cubes to drop into sauces. Use within one year. You can also freeze whole leaves in a plastic bag. Rub the leaves with olive oil before freezing.

Or try mixing chopped basil with butter and then freezing. This is good for fish.

Basil can also be preserved by using it to make pesto, herbal butters, and vinegar or make and can sauces while your basil is still fresh.

Basil leaves can also be packed in jars of olive oil. Simply stuff as many leaves as you can into a wide-mouthed jar and top with oil and leave in a sunny spot for a week or so, shaking periodically. Then store in a cool spot.

Magical Attributes

Basil is sacred to Vishnu, Tulasi and Erzulie, masculine in nature, and associated with the element of fire and the planet Mars.

Basil helps steady the mind, brings happiness, love, peace, and money and protects against insanity.

Use basil in spells to attract love and in preparation for astral projection or to bring luck in physical journeys.

Apparently carrying a leaf in your pocket or wallet will attract money. Placing one in your cash register will attract money there too.

Soak basil in water for three days and then sprinkle the water over the threshold of your place of business to bring in customers and keep away thieves. (Haiti)

Dust the upper half of your body, especially over your heart, with powdered basil to keep your lovers eyes only on you. (S. America)

Keep a bit of basil in each room to protect the home and family. To protect you when leaving the house, rub some basil on your forehead. (Hindu)

Also used in peacemaking spells and to make up after a fight.

Household Use

Basil makes wonderful potpourris, herbal sachets and dried bouquets. Try opal, lemon, anise and cinnamon basil for this. It is reputed to keep flies away and has larvacidal properties against mosquitoes and houseflies.

The antifungal and antibacterial properties of basil may make it useful in making household cleaners.

After arguing with a loved one, take some time to calm down while sipping some basil tea. Then you’ll be prepared to return to the conversation and settle the dispute peacefully.

Serve meals heavily laced with basil during times of family strife and argument to help with reconciliation and peacekeeping.

Basil is also useful when a suitor comes a-calling to encourage his or her interest, consider adding a drop or two to your fragrance oil and include it in your recipes when preparing a romantic dinner for two.

Healing Attributes

Basil tea after a meal is said to aid digestion and prevent flatulence. It is used for many stomach complaints, where a calming affect is desired, such as stomach and abdominal cramping due to gas or other reasons and also for digestive ailments.

It has a mild sedative action and is also useful for nervous headaches and anxiety.

Holy Basil is used in Ayurvedic Medicine to increase the body’s resistance to stress, to enhance adrenal function and for physical and mental endurance and to balances the chakras.

The oils of basil have antibiotic and antifungal properties.

Culinary Use

Used in many Italian, Mediterranean and Thai dishes. The main ingredient in pesto and one of the herbs in chartreuse. It’s excellent with most meats, beans, tomato dishes, pasta, rice, eggs, cheese, soups and stews. It adds interest to mildly flavored vegetables. It blends well with thyme, garlic and lemon. Heat reduces basil’s flavor and aroma, so always add it near the end of cooking.

The seeds of several types of basil, soaked in water until they become gelatinous, are used in Asian desserts.

Try basil mayonnaise or herbal butter.

The best sandwich in the world consists of soft goat cheese spread on toast and several slices of fresh, homegrown tomatoes and fresh basil leaves. Serve the bread on the side and drizzle with balsamic vinegar and you have the best salad in the world.

Capsules

Use all natural gelatin capsules when using powdered herbs. Many herbs have a bitter taste, this often is the medicinal value in the herb, but makes teas unpleasant. Capsules can be used to take herbs quickly and pleasantly.

Decoction

This is a preparation made by boiling herbal substances in water for a considerable period of time, usually about 30 minutes. Hard materials such as pieces of roots, bark, seeds, etc. are usually prepared in this way as they require longer subjection to heat in order to extract their active principles. Generally 1 ounce of the botanical substance is placed in 1 pint of cold water. the container is then covered and the solution allowed to boil for one-half hour, after which it is then strained, cooled and ready for use. However, since some of the water boils away, may herbalists prefer to use 1 1\2 pints of water so that when the boiling period has ended, the decoction measures approximately 1 pint.

Fomentation

Dip cloth in the infusion or decoction, wring it out, and apply locally.

Infusions

Infusions are frequently called teas, and are generally prepared in the amount of 1 ounce of the plant substance to 1 pint of water. However, sometimes plants contain very active principles, and little less herb is sufficient. Bring the water to a boil and pour over the herb, in a covered container, let the solution steep (stand) for 15 minutes (stirring occasionally). When the steeping has ended, strain the infusion and use. Infusions can be prepared by placing 1 teaspoon of the plant substance in a cup and pouring boiling water over it. It is then covered with a saucer and allowed to steep for 15 minutes, after this, it is strained and used. Sometimes a little honey is added to make the infusion more palatable. INFUSIONS ARE NEVER ALLOWED TO BOIL.

Ointments or Salve

An easy method to make a salve or ointment is to take approximately eight parts of vaseline or vegetable shortening and two parts of the herb you are wanting to use. Heat on low heat and stir occasionally for 20 minutes. Let cool, strain into glass or porcelain container with a wide opening, for easy assess.

Poultices

Poultices are used to apply moist heat to draw or soothe. Fresh leaves of the particular herb called for is bruised and steeped in boiling water (only enough to moisten) for a short time. The leaves are then spread between two pieces of cloth and applied as hot as possible, then, covered with a dry cloth to retain heat. A second poultice is prepared while the first one is still being used. It is to replace the first poultice the moment it begins to noticeably lose heat. The powdered herb of a plant may be substituted for the fresh leaves. Use enough of the powdered herb to make a paste. The paste is then spread between two pieces of cloth, applied and renewed, several times.

Syrup

Boil tea for 20 minutes, add 1 oz. glycerin, and seal up in bottles, as you would fruit. The small juice bottles bought at the `quick stops’ are just the right size for this.

Tincture

These are spirit preparations made with pure or diluted alcohol (not rubbing alcohol), brandy, vodka, or gin is the best. Tinctures are used because some herbs will not yield their properties to water alone, or may be rendered useless bay application of heat. In other instances, and herb will more readily impart it’s active principles when prepared as a tincture. Usually, 4 ounces of water and 12 ounces of alcohol is mixed with 1 ounce of the powdered her. The mixture is allowed to steep (stand) for 2 weeks, the bottle should be shaken thoroughly every night. After the 2 weeks are up, the clear liquid is strained off carefully, so as not to disturb the sediment. Strain and discard the sediment. The tincture is then bottled for use.

Making Herbal Salves

Herbal salves are fun to make and use. This article will give you the general instructions for making any herb into a salve, then provide you with a recipe for our favorite, comfrey salve. Don’t be afraid to experiment with the process. I’ve had a lot of fun trying different herbs and ingredients. If you come up with a good recipe yourself put it in the database for the rest of us.

Step 1: Selection of Herb(s)

The first step in making an herbal salve is to decide which herb or herbs you want to use in your salve. The herb(s), of course, will be selected based on what you want the salve to do. My favorite herb to use in a salve is comfrey because of its tissue healing nature. Other herbs that might be used in salves include: calendula, yarrow, gum weed, yellow dock, golden seal, burdock, pau d`arco and so forth. The herbs may be used fresh or dry. The dry herbs are easier to use, however, the fresh herbs may have healing qualities missing in the dry herbs.

Step 2: Making an Herbal Oil

Once you have the selected herb(s) you will need to process them into an herbal oil. This is done by extracting the chosen herb or herbs in a high quality oil. Because of its healing properties I usually use pure olive oil, although other oils will work as well. Even lard could be used in a pinch. The formula for this is very easy to remember. Use about one to one and a half pounds of dried herbs per gallon of oil. Adjust this ratio downward depending on how much herbal oil (and eventually) herbal salve you want to mak (1/2 gallon oil equals ½ to ¾ pound of herbs, and so forth). For fresh herbs, simply stuff as much of the fresh herb into the oil as you can and still have the oil cover th herbs. Place the oil and the herbs in a large stainless steel or enamal container (Never use aluminum, teflon or cast iron) and put the container in the oven.

Now, set the oven to the lowest temperature setting possible (usually around 100 to 120 degrees) and leave the herbs in the oven to extract in the oil. When using dry herbs you should leave them in the oven for at least 12 hours. You can leave them up to 24 if you like. When extracting fresh herbs, you will need to leave them in for at least 24 to 36 hours. The fresh herbs must remain in the oven until the herbs are crisp. This is to ensure that all the moisture in the fresh herbs has evaporated out of the oil. If the water from the fresh plant juices is mixed in you salve, it will spoil (go rancid) very rapidly. I know, I did it once. To speed the evaporation, you may want to prop the oven door open slightly with a wooden spoon.

After the herb has been extracted in the oil, you will need to remove it from the oven and strain it. It is best to strain the oil while it is still warm, but let it cool long enough that it won`t burn your hands to handle it. Strain the oil through several layers of cheese cloth if you are using large pieces of herb. Powders will need to be strained through a fine cloth (a piece of cotten sheet for example). Once you have strained most of the oil out of herbs you can let the remainder drip out by suspending the herb material in your cheesecloth or cloth over a container to catch the drips.

You now have an herbal oil. This oil can be used just as it is as a wonderful topical healing agent, but it is somewhat difficult to use because it is so runny that it doesn`t stay in place ver well. Hence, it is best to harden it slightly into a salve.

Step 3: Hardening the Oil

To harden the oil you will need some beeswax (in a pinch one could sustitute pariffin for beeswax). You will need at least ½ pound (8 oz) of wax per gallon of olive oil. Eight ounces of wax per gallon makes a soft salve. If you want a harder salve add a couple more ounces of wax. Place the wax in a clean, empty tin can and place the tin can in a pan of water on the stove. This is a makeship double boiler that you will use to melt the wax. The tin can saves you from having to clean wax out of your cooking pans. Bring the water in the pan to a slow boil and simmer the can of wax until the wax is melted.

Meanwhile, you should also warm the oil. If you try mixing hot wax with cool or cold herbal oil, the wax will not blend smoothly and evenly, but will tend to get lumpy, like bad gravy. When the oil is warm and the wax is melted, pour the wax into the oil and begin beating the oil with a hand-powered egg beater. Do not use an electric beater, it will whip too much air into the salve. You will need to gentle beat the salve, peridocially scrapping the sides until the salve begins to cool to ensure that the oil and wax blend smoothly. To hasten the cooling process, you can set the pan into a sink full of cold water. (Be sure to scrape the sides, as the salve will tend to cool around the outside edges first.

Step 4: Add Final Ingredients

As the salve begins to cool you can add other ingredients which might have been destroyed by heat or which may enhance the salve`s healing ability. Such ingredients might include: volatile oils (for fragrance and preservative qualities), vitamin E (for healing and preservative qualities), vitamin A & D (or cod liver oil for the healing qualities of these vitamins), glycerine and/or lanolin (for their soothing and healing properties) and so forth.

Step 5: Put in Containers

When the salve starts the thicken it is time to pour it into small jars and containers for easy use. Don’t worry if the salve is still quite runny when it is poured. It will thicken (like wax does) as it cools. Clean up your pots and tools with lots of hot soapy water. That’s all there is to it.

A Recipe for Comfrey Salve

Now, here’s my recipe for comfrey salve (at least my latest version of it; I keep modifying it each time I make it). Use the following to make the oil base using the directions indicated above.

• 1 pound comfrey leaves
• ¼ pound calendula herb
• 1 gallon virgin olive oil

Add 8 ounces of melted beeswax to the strained and heated oil and beat as it cools as described above.

When the oil and beeswax mixture has barely started to thicken add the following:

• 8 ounces lanolin
• ½ cup glycerine
• ½ ounce peppermint oil

This makes a wonderful salve for minor injuries like cuts, scrapes, bruises, diaper rash, burns and so forth.

VITAMIN A ~ Alfalfa, Burdock, Cayenne, Dandelion, Garlic, Kelp, Marshmallow, Papaya, Parsley, Raspberry, Red clover, Saffron, Watercress, Yellow dock

THIAMINE B1 ~ Cayenne, Dandelion, Fenugreek, Kelp, Parsley, Raspberry

RIBOFLAVIN B2~ Alfalfa, Burdock, Dandelion, Fenugreek, Kelp, Parsley, Raspberry

NIACIN B3 ~ Alfalfa, Burdock, Dandelion, Fenugreek, Kelp, Parsley, Sage

PYDIDOXINE B6 ~ Alfalfa, Wheat, Corn, Mugwort

COBALAMIN B12 ~ Alfalfa, Kelp

VITAMIN C ~ Alfalfa, Burdock, Boneset, Catnip, Cayenne, Chickweed, Dandelion, Garlic, Hawthorn Berry, Horseradish, Kelp, Parsley, Plantain, Papaya, Raspberry, Rose Hips, Shepherd’s purse, Strawberry, Watercress, Yellow Dock

VITAMIN D ~ Alfalfa, Watercress

VITAMIN E ~ Alfalfa, Dandelion, Kelp, Raspberry, Rose hips, Watercress

VITAMIN K ~ Alfalfa, Plantain, Shepherd’s purse

RUTIN ~ Dandelion, Rose hips, Rue

CALCIUM ~ Coltsfoot, Chive, Chamomile, Caraway seed, Cleavers, Dandelion, Dill, Horsetail, Meadow sweet, Nettles, Parsley, Plantain, Poppy seed, Raspberry, Shepherd’s purse, Watercress, Yellow dock

CHLORINE ~ Alfalfa, Dandelion, Dill stems, Fennel stems, Goldenseal, Kelp, Myrrh, Nettles, Parsley, Plantain, Raspberry, Uva ursi, Watercress, Wintergreen

COPPER ~ Agar-agar, Dandelion, Dulse, Kelp, Liverwort, Nettles, Parsley, Sorrel

FLORINE ~ Corn silk, Dill, Garlic, Horsetail, Plantain, Watercress

IODINE ~ Garlic, Irish moon, Kelp, Sarsaparilla, Mustard, Parsley

IRON ~ Alfalfa, Burdock, Blue cohosh, Cayenne, Dandelion, Dulse, Kelp, Mullein, Nettles, Parsley, Rhubarb, Rose hips, Yellow dock

MAGNESIUM ~ Alfalfa, Blue cohosh, Carrot leaves, Cayenne, Dandelion, Dill, Kelp, Mullein, Nettles, Peppermint, Primrose, Raspberry, Walnut leaves, Willow, Wintergreen, Manganese, Agar-agar, Bladderwrack, Burdock, Dulse, Kelp, Nettles, Sorrel, Strawberry leaves, Wintergreen, Yellow dock

PHOSPHORUS ~ Alfalfa, Blue cohosh, Calamus, Calendula, Caraway, Cayenne, Chickweed, Dandelion, Garlic, Irish moss, Kelp, Licorice, Parsley, Purslane, Raspberry, Rhubarb, Rose hips, Watercress, Yellow dock

POTASSIUM ~ Alfalfa, Blue cohosh, Birch, Borage, Chamomile, Coltsfoot, Comfrey, Centaury, Dandelion, Dulse, Eyebright, Fennel, Irish moss, Kelp, Mullein, Nettles, Papaya, Parsley, Peppermint, Plantain, Primrose, Raspberry, Shepherd’s purse, White oak bark, Wintergreen, Yarrow

SELENIUM ~ Kelp, most seaweeds

SILICON ~ Alfalfa, Blue cohosh, Burdock, Chickweed, Corn silk, Flaxseed, Horsetail, Kelp, Nettle, Poppyseed, Raspberry, Sunflower seed

SODIUM ~ Apple tree bark, Alfalfa, Cleavers, Dandelion, Dill, Dulse, Fennel, Irish moss, Kelp, Nettles, Parsley, Shepherd’s purse, Thyme

SULFUR ~ Alfalfa, Burdock, Cayenne, Coltsfoot, Eyebright, Fennel, Garlic, Irish moss, Kelp, Mullein, Nettles, Parsley, Plantain, Raspberry, Sage, Shepherd’s purse, Thyme

ZINC ~ Kelp, Marshmallow

Fresh vegetables provide a cornucopia of goodness and variety adds excitement to your meals. Rotate these winners onto your grocery list and do as your momma says: “Eat your vegetables!”

• Green beans are a good source of vitamin C, folic acid, iron, and potassium.
• Dried beans provide protein, B vitamins, folic acid, iron, magnesium, and potassium.
• Cabbage is high in vitamin C, folic acid, calcium, potassium, and fiber.
• Carrots are rich in beta-carotene, vitamins A and K, and potassium.
• Yellow corn is high in beta-carotene and lutein.* It also supplies B vitamins, iron, magnesium, potassium, and folic acid.
• Eggplant is high in fiber, potassium, manganese, and vitamin B1.
• Leeks are a good source of fiber, iron, and vitamins A and C, and they contain the cancer-fighting phytochemical diallyl sulfide.
• Okra provides vitamin C and the B vitamins, magnesium, lutein, and potassium.
• Peas pack plenty of protein, B vitamins, vitamins C and A, manganese, iron, potassium, and lutein.
• Peppers have lots of beta-carotene; vitamins B6, C, and A; and potassium.
• Potatoes, with skins, are a good source of protein, iron, vitamin C, and potassium.
• Shallots are a good source of potassium, vitamin B6, manganese, and folic acid.
• Summer squash is high in vitamin C, fiber, potassium, and magnesium. Both dark green and yellow squashes are excellent sources of lutein.
• Sweet potato is an excellent source of vitamins A, B6, and C, iron, fiber, and potassium. Plus, just 1 cup of sweet potato contains four times the recommended daily allowance of beta-carotene!

Herbs can be mixed and combined to produce a “recipe” that’s just right for each of us. Since the Sun sign you were born under has such an amazing influence on your health and well-being, using the herbs that correspond with that sign alone can be a tremendous help in times of stress or illness. Here’s a short list of herbs that seem to be tailor-made for each of the signs, due to their associations with both the planetary ruler and the positive qualities of that sign.

Aries – Mars Allspice, basil, cayenne, garlic, ginger, mustard, onion, pepper. It’s no secret that Aries is the astrological equivalent of a bullet. It’s a red-hot burst of energy that’s capable of overcoming any obstacle by charging straight for it. The ruler of Aries is Mars, the “red” planet, the ancient god of war who was known for his equally fiery temperament. No wonder, then, the herbs that correspond with your sign are also a bit “hot” to the taste. Use them in cooking to raise your endorphins, the substance Mars loves best.
Taurus – Venus Apple, apricot, blackberry, cherry, heather, hibiscus, raspberry, rose. Taurus is the sign that’s fondest of the pleasures that life inside these bodies can provide. Whether it’s a blazing sunset, a symphony by Mozart, or a delicious meal, you folks are experts at enjoying the physical delights of the senses. It’s no surprise that the herbs you’ll enjoy most are the sweet ones, since your planet, Venus, is the provider of sweetness. Use each of them to satisfy that sweet tooth.
Gemini – Mercury Clover, eyebright, fennel, lemongrass, lemon verbena, marjoram, parsley. Your quick-witted, fleet-footed energy just loves variety – in fact, the __expression “variety is the spice of life” was written with you in mind. Each of these herbs provide a different type of taste, and most can be combined in a light, aromatic tea you can sip on the run. Use clove or slippery elm to protect against gossip and to keep your thoughts and actions grounded.
Cancer – Moon Aloe, lemon balm, chamomile, mimosa, lavender, lilac. Nurturing is your business, Cancer, and you distribute your soothing touch to one and all. There’s nothing you like better than a home that smells good, too, whether it’s because there’s something wonderful simmering on the stove, a vase of fresh flowers on the dining room table, or a warm, fragrant bubble bath waiting for you upstairs. Each of the herbs listed above are known for their ability to calm, heal, or bring a wonderful aroma to the environment. Use aloe to soothe burns and scrapes and chamomile for a wonderful bedtime tea.
Leo – Sun Chicory, cinnamon, goldenseal, rosemary, St. John’s Wort, sandalwood. Your planet is the Sun, Leo, the source of life and warmth that keeps us all alive and provides us with the energy we need to keep pursuing our life’s quest. It makes perfect sense, then, that the bright, cheerful sunflower would be the perfect representation of your equally bright nd happy sign. Herbs like goldenseal and St. John’s Wort are tailor-made for you, too, since their ability to keep the body resistant to illness and depression are well known. Mix a bit of chicory with your morning coffee to help remove any obstacles that come up.
Virgo – Mercury Caraway, dill, eyebright, horehound, lily of the valley, marjoram, savory. Your quick-thinking meticulous sign likes nothing better than a mental challenge, Virgo, whether it’s organizing a pile of papers at the office, solving a puzzle, or learning a new skill. The herbs listed above are all well known for their subtle abilities to strengthen the mind, and many can be mixed together in teas to give you a boost you often need at the end of a long day. The lily of the valley seems perfect for you, too, with its subtle, “clean” scent and delicate flowers.
Libra – Venus Catnip, passion flower, persimmon, rose, sugar cane, violet. There’s no sign as fond of pleasing others as yours, Libra, whether it’s by saying just the right thing to bring warring factions together, or by using your polite charm to draw the object of your desires closer. Of course, catnip is famous for its effects on our feline friends, but its also traditionally used in conjunction with rose petals to bring loving relationships that last forever. Since you’re ruled by Venus, you’re capable of being every bit as sweet as the sugar cane – but if you need a bit of help to attract a beloved, use this potent plant (sugar cane) that’s long been used to conjure love – sweetly.
Scorpio – Pluto/Mars Ginseng, dill, patchouli, pomegranate, saffron, vanilla. As fond as you are of intensity and intimacy, Scorpio, it’s no wonder the herbs you’ll love best are famous for their use in stirring up passion. Drink ginseng tea (or offer some to your beloved) to induce a agnetic physical attraction. Wear patchouli to arouse lust and silently conjure the magic of the Beltane rituals. Present the object of your desire with a pomegranate, the fruit raditionally associated with seductive Pluto, your ruling planet.
Sagittarius – Jupiter Anise, clove, fig, hyssop, mugwort, myrtle, nutmeg, rosemary, sage. There’s no sign that hangs on to youth with more fervency and determination than yours Sagittarius. To keep that youthful appearance and disposition going as you travel the world in search of yet another experience, drink a tea made of anise, rosemary, and Vervain. To aid in making your dreams more prophetic than they already are, use mugwort. Burn clove incense to attract the wealth you’ll need to pay for your travels.
Capricorn – Saturn Comfrey, horsetail, mint, poppy, sassafras, woodruff. You’ve always been described as a very “focused” sign, Capricorn, intent on self-sufficiency and material success. The influence of your planet, Saturn, gives you the ambition and self-discipline to attain those goals, and to ensure success and prosperity in business matters, too. Each of the herbs mentioned above are known for their ability to attract that success, and most can be mixed together in a tea.
Aquarius – Uranus/Saturn Anise, bittersweet, citron, dandelion, lemon verbena, rosemary, sage. Your sign is a cerebral one, Aquarius, and your ability to turn “odd” or eccentric ideas into strokes of genius is well known. Since communication (and mass communication in particular) is your specialty, the herbs above are all associated with the air principle, which rules the intellectual side of life. To increase your already powerful intuition, use citron, clover, or rosemary. Above all else, listen to that intuition. It will seldom prove to be wrong.

Thyme has a powerful ability to kill off bacteria, viruses, and should be taken at first signs of a cold or illness.

It is a rich source of several essential vitamins,such as vitamins A, E, C, K, B complex,and folic acid.

It is also one of the best sources of calcium, iron, manganese, selenium, and potassium.

Thyme contains antiseptic, antiviral, antibacterial, carminative, diaphoretic, and expectorant properties, that support healing throughout the entire body.

Thyme is vital to help stimulate memory, prevent nightmares, and melancholy, ease headache and muscle tension, soothe coughs, relieve fevers, and fight colds and infections.

It also contains a compound called carvacrol, which is an excellent natural tranquilizer,and has a tonic effect on the entire nervous system.

Thyme is a good source of pyridoxine, which is known to play an important role in manufacturing GABA levels in the brain.

This aids in regulating sleep patterns, and benefit neurotransmitter function in the brain.

GABA is also one of the best natural defenses against stress damage.

Thyme is a great purifying herb for the digestive tract and has been found to destroy certain intestinal hookworms, and roundworms and aid in the digestion of rich or fatty foods.

Thyme has some of the highest antioxidant levels among herbs.

It is packed with bioflavonoids such as lutein, zeaxanthin, and naringenin. These have all been shown to have powerful effects on eliminating free-radicals, and other disease-producing substances from the body.

Thyme oil has been used as a local antiseptic, and antimicrobial since ancient times. It is highly beneficial in supporting the immune system and for easing fatigue and weakness after illness.

Thyme oil can also help to stop hair loss, by improving blood flow to the scalp and feeding the roots of the hair.

Consider using more fresh thyme in your food, by adding it to soups, salads, guacamole, vegetables, potatoes, and rice.

Fresh thyme also makes a powerful and very healing tea.

Basil has been called “the Witches Herb” for centuries. Basil has been used for exorcism, protection, in “flying ointments”, and love potions. “Where Basil grows, no evil goes!” and “Where Basil is, no evil lives,” goes the old adages. Basil, given as a gift, will bring good luck to a new home. Sprinkled around the house, it wards off evil. Soak it in water for three days and sprinkle the water at your doorstep to bring money and success, drive away evil, and have a happy family. add this to the water for scrubbing and cleansing the floors and walls. AFTER moving in, and regularly dried Basil should be sprinkled on the kitchen floor and swept out the door. If possible a basil plant should be planted near the home (or inside in a pot) to bring protection and good fortune to everyone who lives inside. If you have a job interview coming up, you can sprinkle this outside of the building where you hope to be employed (careful though if someone sees you it won’t help your job prospects very much!).

To increase love in the home, use it in cooking or keep some in an open bowl in the kitchen and replace it each week. Mixed in a bath with love herbs (such as red clover, rose buds, catnip, gentian, damania, lavendar, cubebs, and juniper berries ), it increases affection in the family. Basil also protects from evil. Mix with rosemary and rue for a cleansing and protective bath. Pour the water into your bathwater, and rest in the water for 20 minutes allowing the essence of the herb to coat you to provide protection from negative energy.

Imbolc is the traditional time of year for initiations and the initiate should have been taking daily tonics of basil for at least the last two weeks. It is given now to prepare the innerself for initiation to bring fortitude. In situations where you feel you will need protection, steep a teaspoon of fresh basil in one cup of boiling water. Let the basil steep for 5-10 minutes, than strain the herbs from the water.

Basil oil rubbed on a green candle before burning will attract wealth. The incense smoke is beneficial for the same, as well as for banishing, exorcising and protection.

Oil of basil helps fight colds, coughs, cramps, fever, anxiety, and much more. Basil is a stimulating and antidepressant oil which relieve can mental fatigue, clear the mind, and improve concentration. It is an expectorant and antiseptic, used for all types of chest infections. It’s also good for congested sinuses, chronic colds, head colds and whooping cough. The antispasmodic and carminative properties of basil help to relieve abdominal pains, indigestion, and vomiting. It works well on tired muscles, especially in massage oil used after hard physical work or strenuous exercise, it also eases arthritis and gout. It is reputed to be one of the best nerve tonics among all essential oils. Forget the Prozac, Basil can be used for the relief of depression – but over use will cause depression. Avoid if pregnant. Good for respiration conditions, such as Asthma and Bronchitis. As it has an effect upon Adrenal Cortex it can be effective with allergies. Sweet Basil is great for aiding concentration and sharpening the senses.

Basil has been known and grown since ancient times. Back in the first century AD, the Greek physician Dioscorides believed basil dulled the sight and produced “wind.” According to Gerard in his Herbal published in England in the 1600s, the smell of basil was “good for the heart and for the head.” Gerard also advised that the juice of the plant was good against headaches, if it were drunk with wine, and was useful in clearing up diseases of the eye. In Italy, a pot of basil on your balcony means you are ready to receive suitors. In India, the herb is dedicated to Vishnu and is given to the dead to help ensure their entrance to the afterlife. Prostitutes used to wear it in Spain to attract business. believed to have derived its name form the Basilisk, the fabulous dragon-like creature that was deadly to anyone who looked at it. This may have spawned the old belief that Basil begot scorpions. Some claimed it bred scorpions and that scorpions would be found beneath a pot where basil grew—a belief that arose, perhaps, from the prevalence of scorpions in some of the tropical regions of Asia and Africa, where basil originated, and their predilection for warm, dark places. Gerard wrote that those who were stung by a scorpion would feel no pain if they had eaten basil. Culpepper, a contemporary of Gerard, suggested in his Herbal that basil would draw out the poison of venomous beasts, wasps or hornets. Basil made its way to Europe by the Middle Ages and to England and America in the mid-17th century, where it was used mainly medicinally. It was not until the 19th century that basil became the ever-present component of herb gardens that it is today. Basil is also very important in Asia and Asian cuisines. The range of basils available is the result of the variability of the species, basilicum. The species contains a natural diversity of fragrances and colors; plant breeders have selected for and improved on these different traits.

Growing From Seed
Whether you sow seeds indoors or out, remember that basil does not like cold
or even cool, weather. Sow the seeds outdoors when day and night temps reach about 55 to 60 degrees. When sown or transplanted at the right time, basil is one of the easiest herbs to grow successfully.

Starting Basil Indoors
Plan to sow seeds 4 to 6 weeks before the date of your average last frost in
spring. Basils do not need a long time to grow large enough to transplant to the garden.

• Fill a shallow container, or flat, or individual 2- to 21/4-inch pots with
  a commercial seed-starting mix. Moisten the mix and let it drain.
• Sow the seeds in rows in a flat or two to three seeds per pot. Cover the
  seeds with about 1/4 inch of the mix. Press the mix down lightly and spritz
  the surface with water to moisten it and settle the seeds.
• To keep the mix from drying out while the seeds are germinating, cover the
  containers with sheets of clear plastic wrap, or place each in a plastic bag
  and close it with a twist-tie.
• Set the containers in a warm location; the growing medium should be at
  about 70-75 degrees F (21-23 degrees C). Seedlings will emerge in 4 to 7 days. When they do, remove the plastic covering and place the containers in bright light or direct sun in a south-facing window or a fluorescent light
  garden. Give the containers a quarter turn every few days so the plants grow straight instead of leaning towards the light source.
• Keep the mix evenly moist by watering from the bottom: Set the containers
  in a sink filled with a couple of inches of water until beads of moisture
  appear on the surface. A liquid fertilizer at one half the recommended rate
  can be given to seedlings to promote healthy plants.
• When the seedlings are about 2 inches tall and have at least two pairs of
  true leaves, transplant those in flats to individual pots. Thin those
  started in small pots to one per pot by snipping off all but the strongest
  looking one with a scissors. It is not necessary to transplant purple-leaved
  basils, such as `Dark Opal’ and `Purple Ruffles’, if you sow them about
  1/2-1 inch apart.
• If young plants become tall and spindly, the growing tip can be pinched to
  encourage branching and compact growth. Some of the smaller basils, such as `Spicy Globe’, have a naturally branching habit and do not need to be
  pinched.

Sowing Directly in the Garden.
Sow seeds in the garden when the soil has warmed up to about 55 to 60 degrees day and night temperatures. Sow the seeds about 1/2 inch deep in good garden soil; if you cover the seeds with less soil, they may float to the surface after a heavy rain. Basil germinates readily, therefore you do not need to sow thickly. You can sow the seeds in rows or in groups; drop two to three seeds in each hole for the latter. Keep the seedbed moist until germination occurs. When the seedlings have at least two pairs of true leaves and are 2 to 3 inches tall, thin them to stand 10 to 30 inches apart, depending on the species or cultivar. Begin pinching out the growing tips for compact growth when the seedlings are 3 to 4 inches tall. To have an uninterrupted supply of fresh basil, most gardeners sow basil seed several times during the growing season. The National Garden Bureau recommends sowing basil seed every 3 to 4 weeks to harvest fresh leaves for culinary uses.Garden Uses
Basil is as ornamental as it is edible. Put it in a traditional herb garden, in the vegetable plot in the center of a bed of red- and green-leaf lettuces or edging a bed of tomatoes. Use both the green- and purple-leaved varieties in borders; the latter are especially beautiful with perennials such as coral bells (Heuchera `Palace Purple’), Sedum `Vera Jameson’, fountain grass (Pennisetum), dusty miller, and blue Salvia farinacea. Both combine well with annuals, such as dwarf or medium-height snapdragons, nicotiana, French marigolds, and petunias.

With its natural round shape, the dwarf basil `Spicy Globe’ makes a wonderful edging for any type of garden: perennial, rose, or herb. Try the old-fashioned technique of keeping flies away by planting basils around a patio or in containers on a deck.

Taking Care of Basil
Like most herbs, basils do not require much maintenance. In sandy or infertile soil, fertilize basil plants for continuous growth. If you amended the soil with organic matter, you may not need to fertilize basil. Basil plants need about an inch of water a week. Water, if rain does not provide for the plant’s needs.
Although the flower spikes are attractive, it is recommended to cut them off
as they deplete the plants’ energy resulting in fewer leaves. The leaves have the best flavor—the most essential oils—when they are harvested before the plants flower. Cut whole stems rather than individual leaves, especially if you want to use the leaves as a garnish because they bruise easily. Cutting whole stems is a tasty way of creating a bushy, compact plant: Cut just above a pair of lower leaves; the plant will produce new shoots at that point.

Growing in Containers
Basils are excellent herbs to grow in containers because they add such attractive colors and textures to the plantings. They look good in pots or
window boxes in full sun. A container of basil by the back door or on a deck
provides easy access for harvesting! The container should have drainage holes in the bottom or sides. Fill it with a soilless mix, which is more lightweight than garden soil and is also free of diseases and weed seeds. It is easy to provide nutrients all season by incorporating a controlled-release fertilizer in the mix before planting. With mixed plantings, place most basils near the center of containers or at the ends of window boxes. Use dwarf basils to edge a container planting or on their own in smaller, 8-inch pots, and place the pots around a larger planter, marching up steps, or along a walk. Basils combine well with other herbs and with annuals.

Plant basils at the same level as, or just slightly deeper than, they were growing in their original pots. Water the container well after planting. Keep the plants evenly moist through the growing season; the roots of any plants in a container cannot reach down or out in search of available moisture. Smaller containers will require more frequent watering than large ones. If you plant in a window box, remember that overhanging eaves may prevent rain from reaching the plants. Because it can overwinter in the soil, don’t plant basil in the same location every year. Avoid excessive watering and provide proper drainage

From Garden to Kitchen
One of the most useful herbs – a key ingredient for many Italian and Indian
dishes and great when fresh in salads. The ‘fresh-from-the-garden’ taste is
far tastier than the dried variety. Basil complements many kinds of dishes and combines well with other herbs, whether used fresh or dried. The flavor and appearance of the leaves are best fresh. Many gardeners are unable to eat their fresh, homegrown tomatoes without fresh basil and a dash of premium olive oil. Freshly harvested basil leaves added to mesclun or lettuce salads liven up the flavors. Pesto is another favorite use for basil. Create the classic pesto sauce, a combination of basil, garlic, olive oil, pine nuts, and freshly grated Parmesan cheese.

Whip up basil butter. Cream together one stick of unsalted butter and 1-3
tablespoons of dried, crushed basil or 2-6 tablespoons of fresh, minced basil. Place in a covered container or roll into a cylinder-shape and refrigerate for at least an hour before using.

Make basil vinegar to use in salad dressings. Heat vinegar (any type) in an enamel pan; pour it into a bottle and add several sprigs of basil. Let set for 2 weeks before using.

If you have any basil left at the end of the growing season consider drying the leaves. To dry basil, cut the entire plant and hang on a string in a well ventilated room. When dry, just pluck the leaves from the stems and store in airtight jars out of direct light.

Windowsill Plants
It is easy to bring container-grown plants inside, but you can also pot up a few plants from the garden. Cut them back rather severely—to about 3-4 inches tall—so they will put out new growth when they become acclimated to the indoor environment. Grow them on the sunniest windowsill you have, preferably with a southern exposure, or put them in a light-garden. Keep the soil evenly moist and fertilize them once a month.
Because basils are so easy to grow from seed, however, the National Garden
Bureau recommends it is just as simple to sow fresh seed indoors at the end
of the outdoor growing season. Pot the seedlings into individual 4- to 6-inch containers and enjoy fresh basil all winter harvested from your windowsill.

Four Methods of Drying Plants and Herbs

Plants and herbs dried in a controlled heat environment are generally superior to ones dried in the sun with reference to their flavor, color, and nutrition. Another plus for drying the plants in controlled heat is they’ll be free from bugs and flying insects. (Less cleaning afterwards.) But like all good things, controlled heat drying requires additional equipment, so that means additional cash outlay the first time through the process.

Following are factors you should consider when deciding whether to dry naturally or with a controlled heat method:

For Natural drying, try:

• Sun Drying. Of course, this method depends on weather, temperature and the relative humidity outside. If you live in a hot, dry climate, sun drying may be very successful. Its advantage is the cost. The only investments are drying trays, netting to protect against insects and the food itself. Its main disadvantage is time. What would take 6 to 10 hours to dry using another method may take 3 to 5 days in the sun. To avoid scorching, move the food into the shade to finish when it is about two-thirds dry.
• Solar Drying. This method is like sun drying only better. You’re still dependent on the weather, but the sun’s rays are concentrated so drying time is shortened. This method makes use of glass to concentrate the sun’s rays. For example, you could lay the tray of food to be dried on the back dashboard, and that would then use the back window of the car (with the windows open slightly to allow air flow) to complete your drying process. Of course, you can get as creative as you want with this method, even building your own solar oven.
• Note: Before you store any herbs that have been dried in the sun or open air, heat them in an oven at 160 degrees for 10 minutes to kill any insects or insect eggs that may have accumulated. Store dried herbs in a cool dry place in glass jars or tins. Also, leaves and seeds retain more flavor if they are stored whole and crushed before use.

For Controlled-Heat, try:

• Oven Drying. This is small-scale drying. It’s a good choice if you want to dry only 4 to 6 pounds of produce at a time. Disadvantages are the cost of the energy and having the oven on constantly. Oven drying takes 2 or 3 times longer than a dehydrator. You must rotate and shift trays every half hour and turn the food occasionally to assure even drying. To avoid scorching food, turn off the heat when drying is almost completed and open the oven door wide.
• Dehydrator Drying. This is a more reliable method. Dehydrators should have a heat source, thermostat, and some method of air circulation. They can be purchased or made. Purchasing is, of course, easiest, but will also probably be the most costly.
• You can also use toaster ovens (often called “convection ovens) to dry food. Just be sure to set the cycle on “convection.” Do NOT dry food by microwaving it. Moisture can’t escape from a microwave oven, and, with the differences in drying times (especially for roots), food could get so hot they ignite.

When to Harvest

Flowers

Gather flowers as they first begin to open, and dry them in the shade. Prepare a tray lined with paper and then carefully cut the flowerhead from the stalk, removing any insects, dirt, or other trash. Placing the cleaned flowerheads on the tray, leave them to dry in a warm place. Turn them regularly, so they dry evenly all over. Once dried, store them away from the light in a jar with a tight lid. If you can’t find a nice, dark place to store them, consider storing them in dark (brown) jars. These will naturally filter out the light.

Herbs

Rosemary can be gathered at any stage.

Borage, coltsfoot, cowsslip, fenugreek, lungwort and sweet violet should be gathered after they have flowered.

As a general rule, leaves of herbs and flowers should be gathered before the flowers have opened. This is the point at which the leaves are richest in their essential oils.

These leaves should be gathered early in the day, before the sun is too strong. The tip growth is best for drying so cut the stems about 6 inches below the flower buds. Once you have harvested the leaves, dry them in a shady cool place with plenty of ventilation and away from any heat sources. As an example, think of the old tobacco barns in the south and midwest. Inside your house or outside makes no difference, so long as the airing requirerments are met. Once the leaves are dry crumble them, tossing out stems and any other trash, and store them away from the light in a jar with a tight lid.

You can also dry small bunches by hanging them with the leaves down so the oils will flow from the stems into the leaves. Leaves are best when dried for 3 or 4 days, but if they aren’t dry in 2 weeks put them in a 100-degree oven until thoroughly dry. When dry, remove leaves from the stems. Once you start the drying process, be sure to follow it to the end, otherwise mold can begin to grow on the leaves.

Roots

Gather roots in the fall, as the plant begins to go dormant. Wash each root thoroughly with a vegetable scrub brush and, as above, toss any dirt, bugs, or other trash you may find, and prepare a tray lined with paper. Before laying out your roots on the tray, it’s advisable to chop the root into smaller length-wise pieces to speed up the drying process. Heat roots on the tray in the 100 degree oven for 6 to 8 hours. Roots should be brittle and hard when they are dry.

Note: The exception to this rule is dandelion roots, which should be gathered in the early spring before they bloom.

Seeds

Seeds should be gathered as they ripen, usually in the fall. Seedheads should be hung to dry inside a paper bag. Don’t use plastic as any condensation that gathers could lead to mildew and cause the seeds to rot. Once dry separate the seeds from their cases and store in the same manner as leaves and flowers. The easy way to dry seeds such as anise, caraway, coriander, cumin, dill and fennel is to hang the whole plant upside down inside a paper bag. The bag will catch the seeds as they dry and fall from the pods.

To dry Sunflower seeds, start by selecting sunflowers with dry stalks. Remove seeds. If plants were sprayed, wash the seeds and pat dry. Spread on cheesecloth or screening. Dry in a warm place for at least a week. An alternate method is to hang the flowers in a cool, dry place for a month or until the seeds pop out. Tie a cloth or mesh bag around the flower to catch seeds that fall. The seeds must be thoroughly dry.

To toast the seeds, measure 4 cups seeds and 1/2 cup salt into saucepan. Add water to cover. Bring to a boil; boil 5 minutes. Drain; spread on absorbent paper to dry. Place in shallow baking pan; bake at 325° F for 25-30 minutes, stirring occasionally. Cool thoroughly. Store in a dry place in an airtight container like a plastic bag or glass jar. One flower makes about 3 cups of seeds.

Miscellaneous Notes

1. Before you store any herbs dried in the sun or open air, heat them in an oven at 160 degrees for 10 minutes to kill any insects or insect eggs that may have accumulated.
2. Store dried herbs in a cool dry place in glass jars or tins.
3. Leaves and seeds retain more flavor if they are stored whole and crushed before use.
4. To substitute dried herbs for fresh ones, use 1/3 to 1/2 teaspoon of dried herbs for 1 tablespoon of fresh.
5. Store dried food a maximum of 6 months to 1 year in airtight containers. The higher the temperature, the shorter the storage time.
6. Freeze drying foods guarantee a longer storage time and protects against mold

Folk Names:

Chanvre, Gallowgrass, Ganeb, Ganja, Grass, Hanf, Kif, Marijuana, Neckweede, Tekrouri, Weed

Gender:

Feminine

Planet:

Saturn

Element:

Water

Powers:

Healing, Love, Visions, Meditation

Magical Uses:

Marijuana, or hemp as it was commonly named, was once widely used in magic.

Due to laws enacted during the 1930’s which restrict its use and sale, many of these practices are dying out.

Here is a sampling of them.

Hemp has long been used in love spells and divinations, such as in the following infamous “Hempseed Spell.”

Take a handful of hemp seeds to a church at midnight, preferably just as Midsummer begins.

Walk around the church nine times, sprinkling the hemp seed as you walk, and repeat the following words:

Hempseed I sow, hempseed I sow,
Who will come after me and mow?

You will see a vision of your future husband or wife—and you may also get the local church in trouble with the law!

Hemp was part of many vision and scrying incenses, the smoke of which opened the psychic senses.

Mugwort and hemp were prescribed to be burned before a magic mirror to gain visions.

It was also added to meditation incenses.

Scourges made of hemp were used in China as imitation snakes, which were beaten against the beds of the sick to drive out the malicious, illness-causing demons.