Herbs to Drink ~ Tisanes


A tisane, or tea, is simply an infusion made by adding boiling water to the leaves or flowers of herbs. In many parts of Europe, herbal teas have been an accepted part of the standard eating habits for years. Indeed, a cup of tisane taken after a rich meal is as common as coffee is in other parts of the world. Unlike tea and coffee, however, tisanes contain neither tannin nor caffeine, both strong stimulants and are much more suitable for aiding the digestion or promoting sleep.

Prepared tisanes are available from herbal shops, homeopathic pharmacist (drugstores) and health food stores in either sachet form or loose. The ailments they are reputed to help are given here but the cures cannot be vouched for.

If you grow your own herbs, why not make your own tisanes? Tisanes may be made from fresh or dried herbs. The actual preparation is much the same as making ordinary tea, and like ordinary tea it may be drunk on its own or with the addition of milk, a slice of lemon, honey or sugar.

Method: If you are making the tisane in individual tea cups, allow one level tablespoon of fresh herbs per cup or one level teaspoon of dried herbs. Pour on the boiling water, cover the cup and leave to infuse for three to five minutes. If your are making it in a teapot, allow however many table or teaspoons required for each cup, plus one for the pot. Leave to infuse for about five minutes and pour through a strainer into the cups.

For teas made from seed, these should first be pounded in a mortar, then follow the same process as for dried herbs.

List of Medical Plants: The most common herbs, together with any generally recognized properties they may have are listed below:

Angelica:
Parts Used: Leaves
Effect: Helps headaches and exhaustion

Balm: (Melissa)
Parts Used: Leaves
Effect: Taken hot or cold, this tea is soothing and relaxing.

Basil:
Parts Used: Leaves
Effect: Taken hot or cold, this teas helps gastric upsets and colds

Bergamot:
Parts Used: Leaves
Effect: Drink alone or mixed with China (non-fermented) tea. Relaxing and sleep inducing.

Borage:
Parts Used: Leaves
Effect: Hot or cold, borage tea is an exhilarating tonic and help catarrh.

Catnip:
Parts Used: Leaves
Effect: A tonic that lessens fever and headaches.

Chamomile:
Parts Used: Flowers
Effect: Digestive and soothing, particularly useful for soar throats when it may be also used as a gargle.

Coltsfoot:
Parts Used: Flowers or Leaves
Effect: Used for catarrh and chest complaints. Contains vitamin C.

Comfrey:
Parts Used: Leaves and Dried Roots
Effect: Soothing and a digestive, helps chest complaints

Dandelion:
Parts Used: Leaves
Effect: Beneficial to liver, helps rheumatism and acts as a general tonic and blood purifier.

Dandelion:
Parts Used: Roots Dried, roasted and ground.
Effect: Used as a substitute for coffee and as a diuretic.

Elder:
Parts Used: Flowers
Effect: Delicious, sleep-inducing and good for throat infections and colds.

Horehound:
Parts Used: Leaves
Effect: Coughs and colds

Hyssop:
Parts Used: Leaves
Effect: Taken hot or cold helps coughs and colds

Juniper:
Parts Used: Berries
Effect: Antiseptic and stimulant, good for chest complaints, indigestion and nerves.

Lady’s Mantle
Parts Used: Leaves
Effect: Premenstrual and menstrual tension.

Lime:
Parts Used: Flowers
Effect: Delicious, sleep-inducing, soothing drink, good for colds and indigestion.

Lovage:
Parts Used: Leaves
Effect: More like a broth, add salt for a cleansing and refreshing drink.

Melilot:
Parts Used: Whole Plant
Effect: Wind and general tonic.

Mint: (especially Peppermint and Spearmint)
Part Used: Leaves
Effect: Taken for colds, headaches, diarrhea, heartburn, nausea and stomachache.

Nettle:
Parts Used: Leaves
Effect: General tonic and blood purifier

Parsley:
Parts Used: Leaves
Effect: General tonic and diuretic

Rosemary:
Parts Used: Leaves
Effect: Headaches and insomnia

Sage:
Parts Used: Leaves
Effect: General Tonic

Thyme:
Parts Used: Leaves
Effect: Good for coughs and sinus ailments

Vervain: (verbena)
Parts Used: Leaves and Dried Roots
Effect: Slightly bitter tisane, acts as a sedative and digestive.

Yarrow:
Parts Used: Leaves
Effect: Taken for fevers, coughs, colds and as a general tonic.

Tisanes may also be made from the seeds of fennel and caraway and the leaves of tansy, costmary and St. John’s wort.

Do not expect instant results from drinking a tisane, their benefits are cumulative.

Over 85 Recipes for Herbal Tea Remedies Here ~



Articles of Interest:
More Herbal Recipes
More Recipes Here~
List of Fresh Herbs & Their Uses
Herbal Soap ~ Making Your Own
Making Herbal Beer and Herb Wine ~Part 1
Making Homemade Herb Wine ~ Part 2
Making Herbal Teas

Learn How to Grow Your Own Herbs

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Large Selection of Herbal Teas For Many Uses~


Making Homemade Herb Wine ~ Part 2

Herb WineHerbal wines are made from an infusion of the chosen herb often referred to as herb tea or tisane. The spent herbs must be strained out of the infusion. A remnant of net curtain or muslin can be made into a bag and the herbs placed inside. The bag is then pressed to extract the full flavor.

Learn to Make Homemade Nettle Beer in Part 1 of this series

The most welcome modern adjunct to home wine making is concentrated pure grape juice. Old recipes for herbal wines usually add dried grapes, often picturesquely described as ‘raisins of the sun’. Grape concentrate is a trouble free substitute and gives an excellent vinosity. There is an enormous variety available.



The mixture of liquids to be fermented is called the must.

Yeast: Fermentation is caused by the addition of yeast to the must. If you have been browsing through old books you will be familiar with the recommendation to float brewer’s yeast on toast in the liquid—this should be avoided at all costs. A vigorous fermentation can be obtained using dried baker’s yeast, but it is preferable to use a true wine yeast (available from home wine kit suppliers.) There are several quick-acting, general purpose yeasts which produce reliable results. To work effectively, the yeast needs to be sustained by the addition of certain salts. These are bought already mixed as a yeast nutrient (available from home wine kit suppliers). Use more or less nutrient in relation to the quantity of fruit juice you use. Follow the manufacturer’s instructions, as these will vary.

Yeast works best in an acid medium. Herb infusions may be low in acid. By adding the juice of lemons or oranges or crystals of citric acid this can be remedied.

Sweetener: Honey was the traditional sweetener of the herbal wine maker. In wines made with bitter herbs the dual taste of the sharp leaf or flower and the soft sweetness of honey is a gastronomic delight. Whenever you can—use honey in place of sugar to sweeten your wine. The wine is then called a Melomel.

Herbal winesEquipment: The basic equipment needed for home wine making is extremely simple and costs very little. Some of the items may already be in the home.

9 liters/2 gallons (20 pints) boiling container
9 liters/2 gallons (20 pints) plastic pail with a lid
4.5 liter/1 gallon (10 pints) fermentation and storage jars
Airlock for each fermentation jar.
A siphon tube at least 1.2m/4 ft long
Wine bottles
Corks and Corking tool
Nylon strainer—at least 15cm/6 inch in diameter
Funnel—at least 15cm/ 6 in diameter.

Do not use any equipment made of iron, steel, copper and brass as these will spoil your wine. In all wine making it is essential to keep equipment clean and sterile. The method for all the recipes given here is basically the same.

Dandelion Wine:
Pick the dandelion flowers on a warm sunny morning. Shake out any small insects. Then holding he yellow petals with one hand, twist off the calyx and stem. These are too bitter for wine and should be discarded.

Dandelion WineIngredients:
5 cups Dandelion petals
½ can *commercial grape concentrate
1 Lemon
1 Orange
1 teaspoon Citric acid
¾ cup infused tea or grape tannin
3 cups Sugar or clear Honey
Wine yeast and nutrient
Campden tablets
*/can grape concentrate refers to the size sold to make 4 ½ liters/1 gallon (10 pints) of wine.

Place everything except the dandelions and the yeast into a bucket. Make an infusion of the dandelion flowers and allow to stand for about half an hour. Strain the infusion into the bucket and stir thoroughly until all is dissolved. Allow to cool to 24 C (75F) and add yeast.

Fermentation: The bucket should be placed in a warm room for the first fermentation which should last from three to six days. This is the aerobic (in the presence of air) fermentation, nevertheless the bucket must have a lid or be fitted with a clean cloth held in place by a firm band.

As the yeast starts to work considerable bubbling and frothing occurs. The must will change to a milky color as the yeast grows. Once the fermentation gets under way the must should be transferred to a fermentation jar. This should be topped off with water and a fermentation or air lock fixed.

Keep your eye on the fermentation lock for the first few days to make sure there is always water present to maintain the trap. Evaporation may necessitate topping off daily. The temperature should be maintained at about 21 C (70F).

Fermentation will gradually decrease and after about four or five weeks the line of bubbles around the top of the container will have died completely away—if not wait another few days to make sure no gas is being given off.

Storage: Dead yeast and perhaps other solid matter (the lees) will by now have settled at the bottom of the fermentation jar. If left their unpleasant flavor may be imparted to the wine, so they should be removed.

To do this, the wine has to be siphoned into a second sterilized container with a siphon tub. Stand the wine container on a table and set the second container on the floor. This process is called racking the wine and must be done several times. The lower container should be topped with cooled boiled water if necessary, as it is preferable to have the minimum of air space remaining.

Crush one Campden tablet per 4.5 liters/1 gallon (10 pints) of wine and add before sealing the container with a solid bung or safety lock—these tablets act as a preservative and help to stop further fermentation. Store in a cool dry place.

Rack off the wine into a clean container every eight weeks or so, to remove sediment until the wine becomes clearer.

Bottling: When the wine is clear, only then is it ready to be bottled. For each 4.5 liters/1 gallon (10 pints) of wine you will need six sterilized bottles and corks. Always label your bottles. The wine should then be stored from three to six months although, like herb beer, it will improve for keeping a month or so longer if possible.

Many flowers can be used instead of dandelions. Broom, clover, coltsfoot, cowslip and roses all make delightful wine. Some flowers such as carnation, elderflower, chamomile and wallflower have a more pungent taste and should be used sparingly. No more than 0.5 liter/1 pint (2 ½ cups) flowers should be infused for each 4.5 liters/1 gallon (10 pints) wine. Any herb that makes an herb tea or tisane can be used as a basis for wine. Lemon balm, sage, rosemary, raspberry leaves, borage and comfrey are recommended. Young blackberry shoots also make a light wine. There is always lots of room for experimentation.


Articles of Interest:
Making Homemade Herbal Beer ~ Part 1
Making Herbal Teas
Garlic Uses & Dieters Green Tea
Herbs to Drink ~ Tisanes
Herbal Drinks
Herbal Tea Remedies

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Making Herbal Beer and Herb Wine ~Part 1


Wine and beer have been made in the home since time immemorial and as commercial wines become more and more expensive, interest in this ancient domestic art is reviving. Almost any fruit, vegetable or herb can be used for wine making and brewing beer—even the dregs of tea.

A number of shops sell very adequate wine making kits and equipment. Once the initial outlay has been made it is only necessary to purchase or grow the ingredients for subsequent batches as the equipment can be used over and over again.

Herb Beer
Herbal beer is a term usually applied to beers made with herbs other than hops. The hop is however a wild herb as well as being widely cultivated for beer making.

After the initial investment in equipment, the cost of making beer, especially from herbs like the common nettle, is relatively small.

Equipment:
Large pan (sufficient to contain all the weeds collected)
4.5 liter/1 gallon (10 pint) polythene or plastic fermenting vessel with a lid
(polythene or plastic bucket will suffice)
Strainer or remnant of terylene net curtain
Wooden spoons
Bucket or other larger container
Beer Bottles (cleaned and sterilized) and stoppers

The equipment should always be used spotlessly clean and if possible sterilized. (Kits for sterilizing babies’ bottles are useful for this task)

Nettle Beer
Using rubber gloves and scissors gather fresh, young green stinging nettle shoots. Take only the top two or three pairs of leaves. The quantity is not vital, but the shoots, not pressed down, should just about fill the brewing bucket. This will make approximately 4.5 liters/ 1 gallon (10 pints).

Crystal malt, hops and ale yeast (for quantity follow the manufacturer’s instructions) are obtainable from home wine and beer kit suppliers. One teaspoon of citric acid may be substituted for juice of half a lemon.

Ingredients:
Nettles
4 oz. Crystal Malt (broken)
2 lbs Malt extract
1 cup sugar
1 handful of dried hops
Juice of ½ lemon
¼ teaspoon Salt
Yeast

Simmer the washed nettles and crystal malt in a large pan for about 40 minutes.

Put malt extract, sugar, lemon juice and salt into the fermenting vessel fitted with a good lid and strain contents on to the washed nettles and crystal malt. A remnant of terylene net curtain is preferable to an open strainer. The nettle shoots should be squeezed by gloved hands, to extract the full flavor. Stir the mixture thoroughly.

Make the quantity up t o 4.5 liters/1 gallon (10 pints) with tap water.
When cool (between 18-20 C or 65-70 F), stir in yeast according to the manufacturer’s instructions. Maintain his temperature, and keep the vessel covered.

Allow fermenting for four to seven days. Remove the yeast from the top at intervals if necessary. When fermenting has finished the liquid looks clear and bubbles cease to rise. Siphon beer into another clean container.

Dissolve ¼ cup sugar in a small quantity of hot water. Add to the beer. Siphon into clean beer bottles and stopper down well. Store in a warm room for two days.

Transfer to a cool place and store for at least a month before drinking.



Articles of Interest:
More Herbal Recipes
Make Herb Wine ~ Part 2
Making Herbal Teas
Garlic Uses & Dieters Green Tea
Herbs to Drink ~ Tisanes
Herbal Drinks
Herbal Tea Remedies

Learn to Grow Your Own Nettles Here!
Kali S Winters


          

Large Selection of Stinging Nettle Products Here ~


Making Herbal Teas


Black and Green Tea

Tea runs a close second to coffee in popularity when it comes to hot drinks and although the problem is less serious, it also contains some caffeine and a good deal of tannin.  Black tea and green tea characterize the leaves used to create all varieties of tea. Black tea is fermented to remove some of the tannin. Like coffee, the tannin and caffeine are kept to a minimum when tea is brewed quickly with freshly boiled water.  While this may overcome the problem of the tea leaves themselves, there is still some degree of concern about the tea bag. The metals used to secure the bag are viewed as harmful by many and that innocent-looking encasement is actually a carrier of harmful dyes.

Why not use loose teas leaves? A variety of loose teas are available in your supermarket. For less than a dollar you can purchase an individual tea strainer (or you can use a small mesh juice strainer, or cheese cloth) and brew fresh tea in individual glasses or by the pot.  Buy a few kinds and you can change your tea to suit your moods.

Tea has another advantage over coffee-it’s much easier to drink it black.  For those who insist on sweetening their beverage, honey makes a much tastier tea than sugar.

Herbal Teas

Aside from the traditional tea-leaf teas, delicious teas can be prepared from herbs.  Herb teas have no caffeine and many are believed to have healing qualities. While the taste for herb tea must sometimes be acquired, as an incurable tea drinker, I can testify that the acquisition is a simple one.  Herb tea is made just like other teas, by  pouring boiling water over fresh or dry leaves (or flowers) and allowing the brew to steep for three to five minutes.  Some of the herbs that come highly recommended include basil, sage, aniseed, fennel, marjoram and mint.

Tea can be made from many different things.  One unique suggestion for making tea is from walnuts.  Inside the shell of a walnut is a woody diving membrane.  Save these pieces and add a heaping teaspoon to each cup of water, allow them to boil together for five minutes and then let the shell fragments settle to the bottom.  When the tea has cooled somewhat it is ready to drink.  Subsequent boiling makes the tea even stronger. This method works with pieces of pecan shells and the skin of almonds as well;

Instant Tea

Instant tea (particularly the iced, flavored kind) is an adulterated waste of money.  In addition to the finely ground tea leaves, which are the basis of the beverage, all the flavored brands contain either malto dextin to protect the flavor, or they derive their appeal from citric acid, artificial color and flavor, caramel color, vegetable oil and BHA (a preservative.)  Don’t be sucked in by the proud claim of “Natural Flavor” that instant tea manufacturers brandish on the label.  The flavor may be natural, but not much else is.  When this tea comes already prepared in the bottle you not only purchase these same chemicals, but you pay a lot of money for someone else to add the water.

If you want iced tea, brew double strength tea (and here you can add any leftover tea that has been brewed previously), add honey and lemon to taste, and server over ice.  Add the sweetening while the tea is hot to make for easier dissolving.

Tea Recipes

Bust Tea
Want a bustier look? Drink Bust Tea! Here’s a tea recipe that will give you a hearty dose of breast-enhancing herbs.

In a saucepan, pour two cups of water over one cup of fenugreek sprouts. Add a dash or two of anise, basil, caraway, dill, fennel, licorice, marjoram and lemongrass. Bring to a boil, then let cool. Add lemon juice and honey to taste. Drink one to two cups a day.

Fennel contains phytoestrogens, plant chemicals similar to the female hormone estrogen. Folklore maintains that the other herbs in this tea can also help enlarge the breasts.

A Tea for Your Liver
This is a grab-bag tea recipe made with herbs that reportedly have liver-protective benefits. Mix to taste: licorice, dandelion, chicory, turmeric and ginger. If you like, you can also add anise, caraway, celery seed, dill, clove, fennel, peppermint, rosemary and vanilla bean. You can mix up a jar of dried herbs and keep the mixture handy for whenever you want an herbal tea.

To Slow Aging:
Drink two antioxidant herb teas a day. Antioxidants are substances that neutralize free radicals, naturally occurring oxygen molecules that damage the body and are thought to play a significant role in the aging process. Most fruits and vegetables contain significant amounts of antioxidants, as do many herbs. If you’re a heavy coffee drinker, you might consider replacing two cups of coffee a day with herb tea. Good research suggests that Oregano, Rosemary, Bee balm, Lemon Balm (also know as Melissa), Peppermint, Sage, Spearmint, Savory and Thyme contain significant levels of antioxidants.

Multi-mint Antioxidant Arthritis Tea:
Rosemary and Oregano are both antioxidant mints. Add several more antioxidant herbs to these two and you get a Multi-mint Antioxidant tea. The mints are basil, bee balm, horehound, hyssop, lemon balm, marjoram, oregano, peppermint, rosemary, sage, savory, spearmint and thyme. It makes sense to top it off with a dash of ginger and turmeric.
Basil has five anti-arthritic compounds with marjoram, oregano and rosemary weighted in with a few each.

How much of each herb should you use to make this tea? Use two parts of the ingredients you like and one part of the ingredients you find less appealing. Pour boiling water over the herbs and let them steep for 10 to 20 minutes before drinking.

Anti-Arthritis Tea:
Approximately three parts dried willow bark to two parts dried licorice root and one part minced garlic. Pour boiling water over the mixture and steep for about 15 minutes. If you don’t like the taste, add lemon and /or honey, plus ginger and turmeric to taste.

My Herbal Tea Remedies eBooks contains over 85 recipes for Detox Tea, Aches and Pains Tea, Tea for Nervousness, Sleep Tea Recipe, Upset Stomach Tea, Urinary Infection Tea, and the list goes on and on!


Articles of Interest:
Preserving Herbs
Harvesting Herbs
Pressing Herbs

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Herbal Drinks


Herbal tisanes have long been drank both for pleasure and for their medicinal properties. Rather than buying expensive herbal teas from health food shops, make your own herb teas, refreshing iced herbal drinks or traditional wine cups.

Wine Cups

Borage or Chive flowers, or sprigs of fresh herbs such as mint – whether fresh or frozen into ice cubes – make attractive garnishes for wine cups. Experiment with ingredients when you make your own wine cups. Start with a bottle of dry white wine and add a few tablespoons of brandy and ¼ cup of herb sugar. Float a thinly sliced orange, apple and lemon in the wine and chill for 1 hour. When you are ready to serve the cup, add a bottle of sparkling rose’ wine 4 1/2 cups of lemonade (soda) and stir well. Float some fresh apple mint sprigs and borage flowers in the wine just before serving.

You can flavor your own liqueurs to make original drinks or unusual gifts. Crush or purée 3 tablespoons of peppermint or lemon thyme leaves and add them to 2 1/2 cups of wine or brandy with a few strips of orange rind. Make a honey syrup by boiling 5 tablespoons of water with an equal quantity of clear honey until well blended. Add this to the liqueur. Cover and leave to stand for three weeks. Strain the liqueur, bottle, seal and label.

Herbal Teas

Herbal “infusions’ are made by steeping fresh or dried herbs in boiling water, “Decoctions’ are made by boiling the herbs for a few minutes before steeping. What we now call herbal teas are becoming increasingly popular and can easily be made with the leaves of sage, marjoram, borage, summer savory, thyme, rosemary, mint or lemon balm or with camomile or elder flowers.

To make herbal tea, steep 2 tablespoons of the fresh herb of your choice in 1 cup of boiling water for a few minutes then strain. You can flavor the tea with clear honey or flower honey and float a slice of orange or lemon in the cup. Herbal seed teas made from fennel, caraway or dill seeds need only 1 tablespoon of the crushed seeds but should be left to infuse for 5-10 minutes.

Iced Teas

Many herb teas, such as thyme and mint, taste excellent when flavored with clear honey and chilled. Traditional tea can also be flavored with herbs to make an aromatic and refreshing drink. Pour 2 ½ cups of strong hot tea into a jug and add two bruised sprigs of mint and the juice of half a lime. Leave to infuse for 30 minutes, then strain and chill. Sweeten with clear honey and serve with ice, mint sprigs and time slices.

For a fragrant marjoram drink, dissolve 2 tablespoons of sugar in 1 cup of water then boil for 5 minutes to a syrup. Leave it to cool then chill. Process a handful of marjoram leaves with 4 tablespoons of water and add the juice of a lemon. Stir into the syrup, cover and chill for at least 1 hour. Stir 2 cups of chilled, fizzy, mineral water and serve with borage-flower ice cubes.



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Garlic Uses & Dieters Green Tea

Many in today’s society use alternative and holistic medicine to promote a healthier lifestyle. Despite the availability of modern medical treatment methods, many are still opting for natural herbal healing to avoid side-effects and to get as much savings as possible from the treatment itself.

In most cases, alternative natural medicine vary according to their formulation and functions. Most of the ones you see in the market today are carefully formulated as herbal weight loss remedies. Some come in the form of a natural diet supplement, to give the body enough energy to last the day, as well as to build up the immune system to ward of any signs of ailments.

Herbal Advantages

Alternative medicine remedies have been proven to be safe by many doctors and medical experts today. It is formulated with 100% natural ingredients that have no side-effects in the body unless taken in large doses outside the boundaries of the prescription. Since the ingredients are mostly from animal and plants extract, they are cheaper compared to the synthetic medicines developed by pharmaceutical companies today.

One of the advantages of using alternative medicine remedies is that it promotes natural holistic healing. The fabricating products manufactured today only affect a specific part of our body or they only address one specific type of health concern. Alternative natural medicine is formulated to boost every single function in the human anatomy.

If you see that one herbal diet supplement is for weight loss, then you can be sure it will have some extra ingredients that has other functions related to weight loss — like a hunger suppressant, added vitamins, and so on. To add to your knowledge about medical home remedies, here are some examples of the most common herbal supplements.

Garlic Uses–The Most Popular

The benefit of garlic is that it is one of the most widely used potent herb for medical home remedies today. It has the most number of uses compared to other plants. Aside from being a useful kitchen spice for a great recipe, garlic can also be used to keep your heart and liver healthy. Garlic remedies are great for the common cold and offers a tasty brew when used as drinks for health purposes.

Some of the Garlic health benefits is its ability to treat heart problems. Many people use garlic as herbal vitamin supplements to treat high-blood pressure, lower cholesterol levels, and reduces the risk of heart attacks. Garlic is also used as an anti-bacterial agent in herbal acne remedies as well. Over all, Garlic is an exceptional herbal nutritional supplement.

Green Tea Benefit

The Green Tea plant leaves you see in the market today can actually be used as potent herbal weight loss remedies, when used correctly. Drinking green herbal tea at least twice a day can help oxidize your fat to make it easier for your body to burn. Green tea is a great natural diet supplement for people who are suffering from overweight or obesity with high cholesterol levels.

Many say that Green Tea also has a calming effect that is perfect for those who are always under the mercy of stress. Its herbs extract has the ability to get rid of nasty toxins in our body that usually causes signs of aging to appear on our face or in other parts of the body. You can either drink green tea or purchase green tea tablets.

Alternative natural medicine is used to promote a healthier body. However, keep in mind that you have to be specific with what you want from your natural herbal healing before using them to avoid complications. Just make sure that your herbal nutritional supplement is from a credible medical or pharmaceutical company, as well as following the exact prescription or dosage to ensure that you won’t be having any problems with it during and after use.

This is but a small exerpt from my latest eBook: “Holistic Herbs~A Beginners Guide in Herbal Gardening”! If you’d like to learn more about the wonder of herbs, sign up for my free mini course to the right of the screen. Better yet, grab your copy of my ebook: Holistic Herbs~A Beginners Guide to Herbal Gardening

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