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Cooking is a wonderful way to get healing herbs into our bodies. If you have a recipe to in luxe healing herbs, please post it here. Tell us about the herb(s) it contains and what they can do for us. Some of these recipes don't have the herbal information included. If you know the properties of the herb included please feel freed to post that for us! Now lets get cooking!


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Comment by Amethyst Samia on January 18, 2016 at 7:28am

The information and re iOS below was obtained from:

Wow. That's a serious URL. Ha!

Comment by Amethyst Samia on January 18, 2016 at 7:25am
Medical Medium Blog

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Healing Broth

Healing Broth is a powerful mineral-rich liquid that carries the essence of vitally nutritious vegetables, herbs, & spices in a way that is easy for the body to digest, assimilate, and utilize. You will find this recipe as comforting as it is nourishing. The ingredients of this simple recipe help to provide tremendous healing benefits to both the body and soul.

Carrots & sweet potatoes help to lower blood pressure, reduce edema, relax muscles, steady nerves, and balance cognitive function. Onions & garlic have powerful antiviral & antibiotic properties and can help eliminate heavy metals and parasites from the body.

Parsley & shiitake mushrooms contain an excellent bioavailable form of iron which helps to keep your blood strong and prevent anemia and are also rich in zinc which is highly beneficial for treating viral issues and strengthening the immune system. Ginger & turmeric root helps reduce inflammation and improve liver function and aids in keeps your hair growing strong and skin healthy and vibrant.

This incredibly healing broth can be made in advance & stored in the fridge. Simply heat up only what you need and place in a thermal mug for warm sipping throughout the day. This broth has the miraculous ability to be both healing, cleansing, and nourishing all at the same time and is a wonderful addition to any health regime.

Healing Broth

4 carrots, chopped or 1 sweet potato, cubed
2 stalks of celery, roughly chopped
2 onions, sliced
1 cup parsley, finely chopped
1 cup of shiitake mushrooms, fresh or dried
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes

Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth
Comment by Amethyst Samia on November 9, 2015 at 2:30am

posted by Demeter, February 7 l, 2025

Comment by Amethyst Samia on September 2, 2015 at 7:04am

Peach Butter Recipe
You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But here’s the truth of the matter: Nothing captures the essence of late summer more than this sweet-tart preserve. It cooks down to a silky brown purée, but tastes only of sunshine and nectar.

Ingredients and Instructions
8 pounds fresh, ripe peaches
2-2/3 cup granulated sugar
1/2 cup freshly squeezed orange juice
4 cinnamon sticks
1/2 teaspoon kosher or sea salt
Using a sharp knife, score each peach with a shallow X shape on the bottom. Fill a large pot (at least 5 quarts) with water and bring to a boil over high heat. Add peaches and boil until skins loosen, about 1 minute. Remove peaches from water with a slotted spoon and run under cold water to stop cooking. The peaches should now slip easily out of their skins. Discard skins.

Using a knife or your hands, break peaches up into large pieces and put in a 6-quart slow cooker. Add sugar, orange juice, cinnamon sticks, and salt and stir. Set heat to high and cover; cook until mixture is simmering, 1 to 1-1/2 hours. Reduce heat to low and leave lid slightly ajar. Cook until peach butter is thick and mahogany-colored, 7 to 9 hours. Pour into sterilized jars and process for 10 minutes in a boiling-water bath.

More details
Yield: about 6 cups (3 pints)
Preparation Time: 25 minutes
Start to Finish Time: 8-10 hours

Obtained from:

Comment by Amethyst Samia on June 15, 2015 at 7:17am

Comment by Demeter on Friday

Preserved Lemons. (photo taken outside)
I have made some preserved lemons.

The lemons part quartered so they are still whole and are stuffed with sea salt, and squashed into a jar, and I added coriander, rosemary and bay leaves for a subtle flavour too.
Nothing else is added, no water, and the lemons are left for at least 3 weeks. Then the lemons can be rinsed and chopped and added to recipes such as Middle Eastern and Morrocan food. They would make a good addition to things like cous cous or bulgar wheat.

I aren't too sure what I can use the liquid for though I have heard a splash is good in bloody mary cocktails.. which I don't drink anyway LOL

This is how far the lemon is cut.. though I used coarse sea salt for mine.

Comment by Amethyst Samia on December 12, 2014 at 8:01am

posted by Angela Nightjar on 12 December 2014

Comment by Angela Nightjar 55 minutes ago
In light of that here is a great recipe from Organic Urban Farm Girl, a blog I follow.
The Anti-Inflammatory Smoothie!

Preparation Time: 5 minutes
Serves: 2

1 inch of fresh ginger, grated
1 inch of fresh turmeric, grated
Handful of baby spinach
Handful of watercress (or rocket/arugula)
1 small soft avocado
1/2 capsicum
Big handful of flat-leaf parsley and/ or coriander
1 cup coconut water (or filtered water)
Big pinch of cayenne
Pinch of unprocessed sea salt
Grate the roots into the blender and add the avocado and coconut water
Blend this to form a base
Next add the remaining ingredients and blend until smooth

Comment by Amethyst Samia on November 22, 2014 at 8:51am

Posted by Demeter on 22 November 2014

I have seen a great recipe for a healthy shot in a Healthy magazine here.


Full of anti-inflammatory, anti-viral and sore throat soothing power, here's a 'shot' to say Yes to over the season.

Whisk the ingredients together on a small jug and pour into a glass.

Half cup of freshly squeezed orange juice
Half inch piece ginger - grated
2 tablespoons honey.. Manuka if possible
half inch piece of fresh turmeric grated - or a pinch of ground turmeric

I am going to try it but just use local honey from the farmers' market.

Comment by Moon Rain on September 24, 2014 at 5:51am

Just a little note about the Roasted Rosemary Potatoes:

  • Preheat oven to 475 degrees
  • Spray a light coat of non-stick cooking spray on cookie sheet or pan before adding the potatoes
Comment by Amethyst Samia on September 24, 2014 at 5:34am

posted by Sracy-of-Umpqua on 09//24/2014


Fresh rosemary is awesome on quartered red potatoes. Just add some olive oil, sea salt & fresh ground black pepper to taste, Dijon mustard, and a clove or two of garlic along with the Rosemary and bake for 25 minutes. Out of this world delicious. (Ironically, it's a Weight Watchers recipe - one of the few my husband likes!)

Comment by Amethyst Samia on September 20, 2014 at 2:12am

posted by Perimede on 09/19/14

1/2 bottle mugwort beer (I put the recipe in the archives somewhere. Or just use your favorite beer)
2 packages soft cream cheese
2 cups grated cheddar
Use whatever spices you like, such as dill, parsley, salt, etc. (but I had a packet of dry buttermilk powder dressing and just threw it in.)

Mix and refrigerate for a few hours before serving.

Comment by Amethyst Samia on June 4, 2014 at 5:10pm

posted by Demeter on June 1, 2014

Amethyst, I just found this Mint Honey Recipe on the internet, and it looks worth a try.
Making Mint Flavored Honey
Mint flavored honey is a delicious way to sweeten ta and impart the flavor of mint in salad dressings, marinades, and sauces. Dribbled over freshly baked biscuits and breads or as the "secret ingredient" in meat glazes, such as pork or lamb, and grilling sauces, mint honey is an incredibly versatile addition to any kitchen cupboard

Equipment Required:

Clean glass jar with a tight fitting lid
Salad Spinner or Two Clean Kitchen Towels
Kitchen Shears or Chopping Board and Good Chopping Knife
Sheet of Wax or Parchment Paper
Bamboo Skewer


Fresh, Clear Honey
Whole Leaf or Chopped Mint

1. Fill the glass jar half way to the top with fresh honey.
2. Place either the chopped or whole leaf Mint into the jar, packing loosely, using the bamboo skewer to make sure the leaves are dispersed evenly throughout the honey.
3. Top off the herb infused honey with more honey to fill the jar.
4. Tighten the lid onto the jar and label.
5. To impart a stronger flavor of mint into the honey, place the honey filled jar on a sunny window sill for a week or two, shaking gently every couple of days to mix the herb oils in the honey.

After the initial period of seeping on the window sill in the sun, it is advised to move the honey to a place out of the sun. The honey jars are quite attractive and can be stored on your counter or in the cupboard and will keep indefinitely.

Honey tends to crystallize after a few years, but that neither effects the flavor or beneficial properties of honey. Simply place the GLASS jar in a small sauce pan with two to three inches of hot water and gently heat until the honey is warm, but not hot. Stir the honey to gather all of the crystals until all of the honey crystals have melted.

Using a microwave to heat up the honey is not advised as the temperature is not easy to control. Caution should be taken to heat the honey in very brief "blasts" and check and stir the honey often and heat only until warm...not hot. Heating the honey too much will cause a breakdown in the properties of the honey, compromising the quality.

Comment by Amethyst Samia on May 31, 2014 at 6:59am

posted by Demeter 30 May 2014

Amethyst.. how's your garden doing>?

We seem to have similar weather.. wondered whether to order a load of wood and start building.. an ark lol.

When mint grows well it is great, and you can preserve it for winter use.
If you like mint sauce then chop the leaves finely and stir into golden syrup in a jar, keep adding until its a thick green mixture, then you just mix a spoonful with vinegar for mint sauce, or can add to recipes... and it lasts for years in the fridge or cold place.
Mint is pretty hardy but can suffer from rust disease and in that case it is best to dig the lot up and start again.. and in a different place. The leaves show small brown spots and the mint doesn't thrive, and its caused by a fungus.

Comment by Amethyst Samia on May 20, 2014 at 6:28am

posted by Perimede on 19 May 2014

Demeter the recipe for the fir tip soda is at:

Comment by Perimede 14 hours ago
I started with Weston Price, but simehow they make very easy instuctions sound kind of complicated. http://http//

I tried to simplify it here (this is my old blog. I don't keep it up any more):

Or perhaps the easiest way to get started is here (I call it the lazy woman's guide. It's for hard cider, but by just letting it ferment 3 days you can get a sparkling cider):
Hope that helps!

Comment by Amethyst Samia on February 25, 2014 at 11:21am
Comment by Amethyst Samia on January 23, 2014 at 2:31am


Natural Mouthwash Recipe

3⁄4 cup water
1⁄4 cup vodka
2 droppersful calendula tincture
2 droppersful goldenseal tincture
1 dropperful myrrh tincture
1 to 2 drops peppermint essential oil

1. Combine all ingredients and shake well.
2. Dilute 3 tablespoons of the rinse in 1⁄2 ounce water, and use as a mouthwash.
—Rosemary Gladstar

Obtained from Mother Earth News

Comment by Amethyst Samia on January 22, 2014 at 8:28am

originally posted by Captain Lindstrom-Prien on 21 January 2014

Ok - yeah this was actually a 'recipe' or way of cooking rather, that was told to me by someone way back in late '11 I think. I just changed the herbs around to how I wanted it. Originally she suggested to use Molasses but I didn't like that after awhile and switched to Honey. The herbs I use (the main sleep ones) are: Skullcap, Oatstraw, Lavender, Chamomile, Ashwagandha, Linden, Passionflower, Catnip, and Lemon Balm. Other herbs I might toss in: Elder Flower and Berries, Sage, Yarrow... (ones to help with physical healing essentially).

I soak my herbs over night (either crock pot or med/large sized pot) and then cook them on low most of the next day. If I'm using the pot on the stove - I'll heat it until it gets to be around boiling, then turn off the heat and let them steep - and just make sure that the water stays decently hot (the pot is covered).

When I'm done cooking them, I strain them using coffee filters pushed inside of a mesh strainer (I used to use cheese cloth but wound up with too much 'fine pieces'). I store them in a mason jar that I filled up about 1" on the bottom with honey (stir it in with the honey)...and then refridgerate. I do this with both the 'Tonic' syrup and 'Sleep' syrup.

Comment by Amethyst Samia on December 11, 2013 at 11:04am

by Rosalee de la Forêt

This is a super simple recipe that will please anyone’s sweet tooth. We’ve found they go especially well with homemade eggnog. These work well for holiday parties, or wrap them up and give the gift of sugar plums this holiday season.

1 cup nuts
(I used walnuts this time; I also like a mix of hazelnuts, walnuts, pecans)
2 tsp freshly grated orange zest
1/4 cup dried currants
1/4 cup dried cherries
1/4 cup chopped and pitted prunes
1/4 cup pitted dates
2 tsp cinnamon powder
2 tsp roasted fennel seeds that have been lightly ground
1 teaspoon cardamom powder
1/2 teaspoon freshly grated nutmeg
1/4 cup maple syrup
coconut flakes for rolling
Out of spices? Try Mountain Rose Herbs.
First, pit the dates.

Roast the fennel seeds in a dry pan on medium high heat, stirring frequently. They are done when slightly browned and they smell fragrant (it just takes a couple of minutes). When they are roasted, lightly grind them using a spice grinder or suribachi.

You can find a suribachi at Mountain Rose Herbs, right here. (

Place the nuts, dried fruit, spices, orange zest and maple syrup in a food processor. (A heavy duty blender would probably work too).

Pulse the mixture until it is just combined and starting to stick together.

Form into bite size balls. Roll in the coconut.

Store in the fridge and eat soon.

Health benefits of walnuts

Walnuts are anti-inflammatory, are high in essential fatty acids and have been studied extensively for their beneficial actions on the brain. (Interesting that walnuts look sorta like brains too.)

Health Benefits of Dried Fruit

Dried fruit can be super high in antioxidants, which can modulate inflammation in the body and support cardiovascular health. Because they are so high in antioxidants many different kinds of dried fruits are used to support eye health.

Keep in mind that these sweet treats are still treats. They contain lots of sugars which, even though they are natural, can still be problematic for people with insulin resistance, diabetes or anyone concerned with eating too much sugar. Moderation in everything as they say.

This recipe is very forgiving so don’t feel trapped by my dried fruit suggestions; feel free to use any type of dried fruit that suits your fancy.

Health Benefits of the spices in this recipe


Cinnamon is a warming spice that can be used for a variety of health complaints, from fevers to tummy aches and menstrual cramps. Cinnamon is a wonderful herb to help lower blood glucose levels and is therefore a great addition to anything sweet. This is one spice I buy already powdered since it can be hard to powder yourself.


I think cardamom is one of the most alluring spices - no wonder it is a common ingredient in aphrodisiac recipes. In the herbal world it is well known for its ability to support the lungs and has been studied a lot for its benefits for asthma. If you are grinding your own cardamom, discard the green hulls and grind the seeds within.


Fennel is a famous digestive herb. It is aromatic and carminative and is perfect for helping with stagnant digestion such as bloating. It also simply tastes great and can be added to both sweet and savory foods.


Nutmeg is a calming spice that is best when freshly ground. You can buy special graters for this or you can simply use the small side of a cheese grater. Warmed nutmeg milk is a famous drink to help support sleep.

Obtained from:

Comment by Amethyst Samia on December 8, 2013 at 9:31am


Prep Time: 45m | Cook Time: 10m | Serves 4

SICILIAN VINAIGRETTE: (makes about 1/3 cup)
1 tablespoon capers (rinsed)
1 tablespoon Earthbound Farm Organic Raisins (soaked in very hot water for 10 minutes, drained and chopped)
3 anchovy fillets
1 clove Earthbound Farm Organic Garlic (thinly sliced)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper, to taste

1-1/2 pounds winter squash (butternut, pumpkin or your favorite – peeled, seeded and cut into 3/4-inch cubes)
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 tablespoon honey
4 ounces Earthbound Farm Organic Kale
1/4 cup chopped Earthbound Farm Organic Italian Parsley
1/4 cup chopped fresh mint
1/3 cup Sicilian Vinaigrette
1/2 cup crumbled feta cheese (about 2 ounces)
1/3 cup Earthbound Farm Organic Dried Cranberries (about 2.8 ounces)
1/4 cup chopped toasted hazelnuts or pecans (about 1 ounce)

Position a rack in the middle of the oven and preheat to 400 degrees F. Spray a rimmed baking sheet with nonstick vegetable oil spray.

Toss the cubes of squash with the olive oil and season with salt and pepper. Transfer the squash to the prepared pan and arrange in a single layer so the pieces don’t touch. Roast for 10 minutes, then turn the squash pieces and continue baking until the squash is tender and slightly caramelized. Drizzle with the honey and let cool.

To make the vinaigrette, pound the capers, raisins, anchovies and garlic to a coarse paste with a mortar & pestle. (The mortar & pestle makes easy work of this step, but if you don’t have one, you can pulse them for a few seconds in a food processor instead).

Transfer the paste to a small jar with a tight-fitting lid and add the oil, lemon juice and vinegar. Season with salt and pepper. Close the jar and shake vigorously to combine. Set aside. (Be sure to shake the dressing to mix it thoroughly again before you add it to the salad.)

When the squash has cooled and you’re ready to make the salad, place the baby kale, half of the parsley and half of the mint in a large bowl. Add some of the Sicilian Vinaigrette, tossing to coat the greens.

Transfer the greens to a large platter or shallow bowl. Sprinkle the squash, feta, cranberries, nuts and the remaining herbs over the greens. Drizzle with more of the dressing to taste and serve immediately.

Comment by Amethyst Samia on December 3, 2013 at 10:50am

Pumpkin Spice
by Rosalee de la Foret

As you might imagine, this pumpkin spice blend goes well in pumpkin pie. But don’t let the name of the spice limit its use. It can be used on top of ice cream, in eggnog, in oatmeal, in hot chocolate, in cookies and many more sweet treats.

4 parts cinnamon powder
2 parts ginger powder
1 part cloves powder
1/2 part nutmeg powder

Yum! Lots of good stuff in here!

Comment by Amethyst Samia on November 26, 2013 at 11:37am


Cozy up with this rich hearty soup on these cold and dark nights of the year.

This vegetarian recipe can be varied to fit your tastes. Meat eaters can add chicken or the fish sauce could be eliminated to suit vegans.

We used massamun curry paste in this recipe. You can make your own or look for a prepared version at asian grocery stores. We order ours here. You can also use any other type of curry paste like the green curry pastes commonly found in grocery stores. It won’t taste the same, but it’ll be delicious all the same.

What you’ll need...

2.5 lbs fresh pumpkin
3 13.5 oz cans coconut milk
3 Tbsp fish sauce
2 Tbsp massamun curry paste
1 bunch parsley, finely chopped

Cut the pumpkin in half and scrape out the seeds. (Reserve the seeds to roast if desired.)

Then cut each piece two more times lengthwise and peel the skin off with a vegetable peeler.

Dice the pumpkin into 1x1 inch pieces and put them in large soup pot
Add the coconut milk, fish sauce, and curry paste, and bring to a boil. Reduce the heat and simmer for 40 minutes or until the pumpkin is tender, stirring from time to time. Serve with parsley in each bowl. Makes about 6 servings.

Site also contains nutritional and healing benefits contained in this recipe.


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