Post by wren on Jan 17, 2007 12:58:15 GMT -5
Know the source of your herbs. If you do not grow them yourself. seek a trusted source for organically-grown, non-irradiated herbs... Enchant herbs prior to use.
Tea – two tablespoons of enchanted dried herb per cup of water, enchanted, steep for 21 minutes in just boiled water.
Infusion – Use one teaspoon enchanted dried herb to every cup of water. Heat water until just boiling. Pour over the herbs and cover. Let steep nine to thirteen minutes. Strain and cool before using. Can be drunk as teas or are added to baths, rubbed onto furniture and floors, or used to anoint the body.
Ointment – To one cup of lard or shortening, add three tablespoons of the enchanted powdered herbs. Pound or mash them together while visualizing until well mixed, then place in an airtight container to store.
Or, melt the base over low heat, add the dried herbs and steep for nine minutes. Strain and allow to cool before storing or using.
Or, melt the base add nine drops of essential oils and cool.
Oils – Pure essential oils should be diluted before using on skin. Wear on body, anoint candles or tools, dab onto sachets or poppets, add to baths, burn on charcoal blocks (synthetics may smell like burned plastic here) or smear onto roots.
Incense – Enchant herbs, resins and materials to be used. Reduce to powder form in a mortar and pestle. Enchant again. Store well sealed or use immediately. To use, ignite a charcoal block and place in a heat-proof container. Sprinkle a small amount of incense onto the glowing charcoal every few minutes.
Tincture – Grind enchanted leaves, roots and other plant parts with mortal and pestle. Barely cover with high quality vodka, grain alcohol or whisky. After 21 days, add a small amount of glyercine (2 tablespoons per pint) and about 10% per volume of spring water. Strain and store in amber airtight glass container. Keep in cool, dry place for up to five years. The dose is usually 21 drops in a cup of warm herbal tea or warm water four times a day.
Syrup – Boil 3 pounds of sucanat (dessicated cane sugar) in one pint of water until thick and syrupy. Steep enchanted herbs in syrup for 21 minutes. Or, simmer herbs in honey or maple syrup for ten minutes. Use two teaspoons of dried herb for every cup of liquid. Strain and store, well sealed, in the refrigerator.
Tea – two tablespoons of enchanted dried herb per cup of water, enchanted, steep for 21 minutes in just boiled water.
Infusion – Use one teaspoon enchanted dried herb to every cup of water. Heat water until just boiling. Pour over the herbs and cover. Let steep nine to thirteen minutes. Strain and cool before using. Can be drunk as teas or are added to baths, rubbed onto furniture and floors, or used to anoint the body.
Ointment – To one cup of lard or shortening, add three tablespoons of the enchanted powdered herbs. Pound or mash them together while visualizing until well mixed, then place in an airtight container to store.
Or, melt the base over low heat, add the dried herbs and steep for nine minutes. Strain and allow to cool before storing or using.
Or, melt the base add nine drops of essential oils and cool.
Oils – Pure essential oils should be diluted before using on skin. Wear on body, anoint candles or tools, dab onto sachets or poppets, add to baths, burn on charcoal blocks (synthetics may smell like burned plastic here) or smear onto roots.
Incense – Enchant herbs, resins and materials to be used. Reduce to powder form in a mortar and pestle. Enchant again. Store well sealed or use immediately. To use, ignite a charcoal block and place in a heat-proof container. Sprinkle a small amount of incense onto the glowing charcoal every few minutes.
Tincture – Grind enchanted leaves, roots and other plant parts with mortal and pestle. Barely cover with high quality vodka, grain alcohol or whisky. After 21 days, add a small amount of glyercine (2 tablespoons per pint) and about 10% per volume of spring water. Strain and store in amber airtight glass container. Keep in cool, dry place for up to five years. The dose is usually 21 drops in a cup of warm herbal tea or warm water four times a day.
Syrup – Boil 3 pounds of sucanat (dessicated cane sugar) in one pint of water until thick and syrupy. Steep enchanted herbs in syrup for 21 minutes. Or, simmer herbs in honey or maple syrup for ten minutes. Use two teaspoons of dried herb for every cup of liquid. Strain and store, well sealed, in the refrigerator.