Herb basics

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HOW TO STORE HERBS

Herbs are organic ma- terials, so they’re vulnerable to the elements, even when they come in capsules or tablets. Exposure to light, heat, or oxygen can reduce an herb’s potency, so it’s generally recommended that you store your herbs in a cool, dark place such as a pantry or cellar.

Some of the best herb protectors are colored glass bottles, particularly amber or cobalt-blue ones. Many commercial products are packaged in these and other materials to block out direct light, which causes oxidation and reduces effectiveness.

If you buy bulk herbs, make sure your supplier stores the products as carefully as you would at home. Andrew Chevallier, author of The Encyclopedia of Medicinal Plants (DK Publishing, 1996) recommends that you:

• Avoid herbs stored in clear containers.

• Smell the herbs. Good-quality herbs should have a distinct scent and taste.

• Check for signs of adulteration (dried grass or other non-medicinal mate­rial mixed with the herbs). Also, check for mold.

• Herbs lose their color as they age, so look for bright material.

If you’re storing bulk material, fill your containers as full as possible and move the herbs to smaller containers as you use them to minimize contact with air.

TRANSLATING LABELS

Imagine this scenario: You’re at the health-food store, and you’re looking for an herb. You face a wall of bottles, many of which are labeled with terms such as “high potency” and “standardized extract.” Do you know the difference? Or do you just pick the most attractive label?

Here are some definitions to help you make a wise choice.

Active: An active compound has been shown through scientific research to have a biological effect.

Marker: A marker compound helps identify an herb. It’s not necessarily related to efficacy.

Standardized: When a product is standardized, the plant material has been scientifically analyzed and adjusted to guarantee it contains an active or marker compound within tight specifications. The analysis gives a chemical profile of the compounds in the herb and helps ensure consistency from batch to batch. For example, the silymarin content of milk thistle varies unless the product is standardized. It does not, however, mean the product is concentrated or more potent.