Herb Garden World

Calendula Calentula officinalis is a member of the Asteraccae family and it is commonly called Pot Marigolt and it is not to be confused with French Marigolds as these are toxic.
Ointment, made with this herb has anti-inflammatory, antiseptic and anti-bacterial properties.

35g of fresh petals or 70g dried
60ml of emulsifying ointment (from chemist)
1tbsp glycerin (plant based)
1 ½ cups boiling water

• Place the petals in a bowl, pour boiling water over them, cover and let them steep until cool.
• Combine emulsifying ointment together with glycerin
• Add 150ml of the calendula infusion and stir thoroughly
• Pour into a jar, seal and let set before use
• Store in the refrigerator

everythyng herbal at herb-garden world

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This is an ornamental perennial hardy herb to 150cm high resembling a large specimen of celery with a 15 cm carrot like root and highly aromatic leaves. Yellow flowers bloom in midsummer in clusters. Seeds are yellowish-brown with ribs. Lovege is used in soups, stews, meat and fish dishes, salads and white sauces. As lovage has a powerful aroma only small amounts are used.

The herb is usually grown from seed sown as soon as it is ripe, late summer, directly into the garden, 1cm deep and with a space between plants of 80cm. To plant lovages prepare a well drained, rich, moist, slightly alkaline soil. Lovage can be grown in full sun or partial shade but it does not do well in hot areas. Keep the soil weed free and regular watering is essential especially in summer dry areas. Propagation by division can also be used as long as the division has a growing eye.

Leaves and stalks can be picked regularly but do not remove the central stem. Leaves can be dried and stored in glass jars. Roots are lifted in the third year and can be used fresh or dried. The herb is a good companion plant for parsley and cucumber. Do not use during pregnancy.

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Wine and beer have been made in the home since time immemorial. A number of shops sell very adequate beer making kits and equipment. Once the initial outlay has been made it is only necessary to purchase the ingredients for any subsequent batches as the equipment can be used over and over. Herbal beer is a term applied to beers made with herbs other than hops. Almost any fruit and herb can be used for wine and beer brewing. After the initial investment in equipment the cost of making beer especially from herbs is very small.

Equipment

You need: 5 liter plastic fermenting vessel with a lid, a strainer, fine cheese cloth, wooden spoons, a large bucket, beer bottles and stoppers. Equipment must be always clean and if possible sterilized.

Nettle Beer

With gloves and a pair of scissors gather the top three pairs of leaves from young green stinging nettles. Just about to fill the brewing bucket but do not press the shoots down. This will make about 4 1/4 liters.

Nettles

Crystal malt, crashed 125g

Malt extract 1kg

Sugar 250g

1 handful of dried hops

Juice of 1/2 lemon

Salt

Ale yeast 1/4 tsp or follow the manufacturer’s instructions

Simmer washed nettles and malt crystal in a large pan for about 45 minutes. Place sugar, lemon juice, salt and malt extract into the fermenting vessel and strain into, (using the strainer covered with cheese cloth), the nettle and crystal mixture. Squeeze nettle well so you gain the full flavor. Stir everything thoroughly. Add in some water to make about 4 1/4 liters but no more. When cool at about 20C stir in yeast according to instructions cover the vessel and maintain this temperature.

Allow to ferment between five and seven days and if it is necessary remove any yeast from the top. When fermentation has finished (liquid is clear and bubbles stop to rise) siphon the beer in to a clean container. Dissolve 50g of sugar in a little hot water and add to beer. Siphon into clean sterilized beer bottles and stopper well. Store in a warm room for two days then transfer into a cool place and store for at least a month before drinking

Herbal Beer

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