Herb basics

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FROZEN HERBAL TREATS FOR KIDS

If your child balks at the idea of drinking herbal teas, try introducing him or her to teas gradually with great-tasting “herbal juicesicles.” Although the juice pops may not work for strong- or bitter-tasting herbs, they work well for milder herbs such as chamomile (Matricaria recutita), ginger (Zingiber officinale), or peppermint (Mentha ¥piperita).

To make the frozen treats, bring 1 cup of water to a boil and add 1 teaspoon of a good-tasting dried herb. Simmer gently for several minutes, until the liquid is reduced by about half. Strain the tea and stir in 1/2 cup of your child’s favorite unsweetened fruit juice—apple juice would taste good with all of the herbs mentioned above. Pour the liquid into molds or ice-cube trays and put them in the freezer. When the juicesicles are partly solid, insert a tongue depressor or plastic spoon into each treat to use as a stick.

Try frozen “herbal juicesicles” as treats for children who don’t like herbal teas.

Source: White, Linda and Sunny Mavor. Kids, Herbs, & Health. Loveland, Colorado: Interweave, 1998.

MAKING AND USING TINCTURES

Tinctures, which are easy to take and readily absorbed by the body, are made most often from herbs steeped in alcohol or an alcohol-and-water mixture. Alcohol is efficient at extracting an herb’s active constituents and preserving them; tinctures can be stored for as long as two years, preferably in dark bottles and away from sunlight.

Tinctures are readily available for purchase at health-food stores and some drugstores and supermarkets. They may also be prepared at home using a grain alcohol of at least 80 proof, such as vodka. Do not use methyl alcohol or rubbing alcohol because both are toxic when used internally.

To make a tincture, use 4 oz. of finely chopped or ground herbs. Put them in a container that can be tightly sealed. Add 1 pint of 80 proof vodka or other grain alcohol and tightly seal the container. Store in a warm place for two weeks, and shake well each day. Then, pour the mixture through a wine press lined with a muslin bag, and press into a jug. Pour the strained liquid into dark, sterilized bottles.