Plaster:
Wrap the chopped or boiled herbs, or a paste made from them, in cheese cloth or muslin before applying to the affected area. This is good for herbs that might irritate the skin, such as mustard.
Infused oils:
Hot infusion 250g. dried or 500-g. fresh herb to 750 ml Olive or Vegetable Oil. Heat gently in a double boiler for 3 hours. Strain through cheesecloth into dark bottles.
Cold infusion Pack a large jar with the herb. Cover it with cold-pressed oil and put the lid on. Let stand in a sunny windowsill for 2-3 weeks. Squeeze the oil through a jelly bag and repeat the process. Store in dark glass bottles.
Tonic Wine:
Pour 2 liters good quality wine, preferably red, over 500 g. dried herb, making sure all the herb is covered by the wine. Cover and leave for 2 weeks. Strain and take in 1/3 cup doses.
Syrup:
An infusion or decoction preserved by adding sugar or honey. Use 500 ml infusion to 500 g sugar or honey; heat gently until the sweetener has dissolved. Store in dark glass bottles with cork tops; screw top bottles may explode if the mixture ferments.
Cream:
A mixture of fats and water that blends with the skin to strengthen and smooth it. Use 30 g lanolin, 15 oz beeswax, 100 g. vegetable or fruit oil, and 30 ml herb water. Melt the lanolin and beeswax in a double boiler, gently stirring in the oil. Remove from heat and whisk in the herb water. Keep stirring as it cools. Store in wide mouth jars.
Massage Oils:
Use 5 drops essential oil to 20 ml carrier oil. Sweet almond, jojoba, and avocado make good carrier oils. You can also used infused oils.
Tincture:
Steep the fresh or dried herb in a 25% mixture of alcohol and water. Do not use methyl, grain, or rubbing alcohol as they are toxic. Vodka is ideal; rum has the added benefit of covering unpleasant flavors. Use 200 g. dried or 600 g. fresh herb to 1 liter alcohol and water. Place in a sealed jar in a cool, dark place for 2 weeks, shaking occasionally. Strain the liquid through cheesecloth and store in a dark glass bottle. Take 5 ml three times a day, diluted in a little fruit juice or water.
Poultice:
Boil herbs in a little water for a hot poultice, or bruise or chop slightly for a cold one. Smooth a little oil on the skin to keep the herbs from sticking, apply the herb, and wrap with muslin or gauze strips.
Decoction:
Made by simmering larger pieces of the herb, such as bark, roots, or twigs. Use 30 g. dried or 60 g. fresh herb to 750 ml water; simmer until the water is reduced to 500 ml. Drink 1/2 cup three times a day.
Compress:
Soak a soft cloth in a hot infusion, decoction, or 5-20 ml tincture in 500 ml hot water. Squeeze out excess water and hold pad against affected area.
Ointment:
A mixture of oils and fats that forms a protective layer over the skin. Melt 500 g. petroleum jelly or soft paraffin wax in a double boiler. Add 60 g. dried herb and simmer gently for 2 hours. Strain through a jelly bag and pour into jars while still hot.
Infusion:
A tea made by pouring boiled (not actively boiling) water over fresh or dried herbs. Use approximately 30 g. dried or 75 g. fresh herbs to 500 ml water. Drink 1/2 cup three times a day.
Steam Inhalants:
Place a few tablespoons of the dried herb in a bowl and pour boiling water over them. Drape a towel over your head and breathe in the steam
Re: Herbal Prep By: Severius
Post # 2 Dec 01, 2009
Drying Your Magickal Herbs
Some herbs, such as borage, endive, snapdragon, and so on, are only used when fresh. However, many others can be dried and kept until needed. Here are procedures for drying herbs.
Discard all brown or insect-eaten leaves. Wash all cutting or roots with pure water. Pat dry with a cloth or paper towels, making sure all mud, dirt and other contaminants are removed.
To dry leaves, place the stalks on beds of paper towels spread on baking sheets. Turn them each day, making sure no mold begins to grow on them. Never allow them to lie in direct sunlight, or near an open window. In fact the best
room to dry your herbs is in a not-to-frequented room with good ventilation that is kept warm, either by the sun or artificial means such as fireplaces, chimneys (on second story), stoves, etc.
(Ecologically-minded individuals are reminded that the paper towels can be used for clean-up jobs around the house after the herbs are dry.)
The leaves will be dry when they are crumbly or even crisp. Strip them off the stems and pick out the larger stems and woody matter.
To dry seeds and seed heads, such as the dill, anise or coriander, gently tie together the stem ends and carefully place them in a paper sack. Tie the open end around the stem ends. The seed heads will be suspended within the bag so that no seeds will be lost during the drying process. These bags may be kept in full sunlight, or near the chimney. They dry quickly. Shake or roll the heads between your fingers to remove the seeds. Pick out and discard the stems.
To dry flowers, such as roses, marigolds, lavender, yarrow and so on, set on paper towels after washing and dry, as for leaves. Rose petals are best separated from the bed before drying. (Dry rose buds whole). Lavender flowers and
marigold are stripped from the stalk after drying, while the yarrow heads are sometimes left intact.
Roots dry very slowly; some say at least two years before they are completely dry! Hang them next to the chimney, or near the fire, or in any very warm spot.
The drying times of each herb varies, according to its sappiness and thickness. The most important factor to keep in mind is that the herbs must be absolutely dry, or mold will form in the storage jars and destroy the herb's usefulness.
If you need dried herbs in a hurry, hold them over an open fire, near the flames, as the old Witches used to do. Or, spread them on baking sheets and
place them in a slow oven (about 200 degrees) for a few minutes. Watch them to make sure that they don't burst into flames, or turn brown
