Tinctures

prepared by adding alcohol
to fresh or dried herbs

pour two cups 80 proof brandy or vodka
over 2 ounces fresh, or 1 ounce dry herbs.

DO NOT USE METAL OR PLASTIC

store in cool dark place for 2 weeks.
SHAKE DAILY.
strain mixture/ squeezing herbs well.

store in amber dark dropper bottle.

usual doses are one teaspoon (20 drops)
under tongue, 3x's a day.

Full link with more recipes posted by Wrenn:
http://curezone.com/blogs/fm.asp?i=968441

This is from 'The Herb Book' by John Lust

combine 1 to 4 oz powdered herb with 8 to 12 oz alcohol. Add water to make a 50% alcohol solution. (you need to know the % alcohol you started with) Let stand for two week shaking once or twice a day, then put into a bottle for storage. I think 180 proof is about 100%. Not sure.

I usually make infustions or decoctions, I don't drink booze any more, tinctures are great because they store for a long time. I just can't bring myself to drink any voluntarily- no thanks. I figure I manufacture enough with the candida I probably still have. I can tell if I feel like drinking that I've got candida in my gut.

Usually decoctions are things with stems and leaves that you bring to a boil, and let sit, infusions are just facny tea with either fresh herbs or dried.

I use a lot of cilantro in cooking, if you don't eat garlic tomatoes or onions you can't make salsa, cilantro is wonderful in salsa. You just chop it up stick in some squashed tomatoes, and onion and garlic tomatoes and chilis, and wham!!!!

It's also good in Indian food, dal is just lentils cooked for a long time with coriander, and whatever you want added. I've always loved it, you can make soft tacos, just add the fresh cilantro to shredded chicken- get decent tortilas, and there you go. It makes a really good garnish for any salad, but you can use it in any cooking or on top of any cooked food. It's easy to grow, but it blooms and goes to seed, and you have to start over. The flower looks a lot like queens ann's lace.

Julie

Julie