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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All herbs need light but while most enjoy full sun, some need full shade, while others can thrive under almost any light conditions. Early morning light has a marked effect on growth and development. Most plants have an optimum temperature at which growth is best. Critical examples are herbs that do not tolerate heavy frost and those that wilt in high temperatures.

Strong or persistent wind can be detrimental. A combination of wind and heat is particularly damaging. Herbs with shallow roots will need more frequent watering. Check dryness at least twice a week especially in hot, windy weather and mulch to save watering and keep the soil cool.

The use of chemical fertilizers is not necessary for herbs. They grow well in almost any reasonable soil. Added manures and compost is an advantage. Where food elements and trace elements are deficient, especially when you first start your herb garden, it may be necessary to supplement such elements.

Although there are many different types of soil that herbs could grow, loam is the ideal soil. It contains a mixture of clay, sand and silt. In this type of soil availability of plant food and drainage are good. However, soil improvement for the other types, especially for a small herb garden, it is not too difficult.

Herb nurseries offer the best range of herbs, but garden centers are also good especially for popular herbs and their variants. Before buying check the requirements of each herb.

Most herbs are naturally vigorous and will require little attention when established. Largely, maintenance for herbs consists in winter to cut and remove dead stems and, in spring and summer to encourage growth by mulching your herb garden with a layer of well-rotted compost.

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Many of the common herbs grown in the home garden have edible flowers including chives, nasturtiums, borage, calendula, coriander, angelica and basil. However, there are many other plants that are not normally considered herbs that also have edible delicious flowers. They flowers can be used for decoration or as an addition to brighten up salads. It does make good sense therefore to include them in legitimate herb gardens.

Some of my favorites include: malvas, yucca, violets calendulas, and carnations, roses, and squash blossoms. When using flower as an edible garnish you must treat them the same as you would with any salad ingredients. You must wash them first and chemicals for pest control must be avoided. Not all flowers are edible. Many may taste bad and several are poisonous. Eat flowers only if you are certain they are edible or get a good reference book. The pollen of composite flowers is allergenic and may cause allergic reactions in sensitive individuals.

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Milk Thistle is found on waste land and pastures. It is a native to South Europe and Western Asia. The herb has been declared noxious weed in some places. It likes a rich organic soil and grows up to 2.5m tall. Leaves are grey, large, with prickly ends and flowers are large purple in color and with many spines. Thistle has been widely used as a vegetable and was formerly cultivated in gardens. The young leaves, flower heads and roots can be cooked and eaten.

Milk Thistle is highly esteemed in herbal medicine for its action on the liver and has been often used in place of Blessed Thistle. For a long time the milk thistle seeds were used as a specific treatment for stitches, for fits and epilepsy, and also used in the treatment of varicose veins. The leaves, trimmed and lightly crushed are a wonderful remedy for wounds and sores. Collect and eat the hearts of several young plants before the herb becomes tough and spiky. Use as a medicinal salad for jaundice, blood cleansing, anemia and scurvy. Eat a teaspoonful of powdered seeds once a day for those ailments for which they are intended.

milk thistle

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Sage is a perennial semi-woody herb growing to 70 cm high or more. Found on sunny rocky grounds and cultivated in gardens. Leaves are oval, woolly and highly aromatic. Flowers are equally highly aromatic and vary from silver, white, and pink to blue in color. Sage likes to grow in full sun in a rich well drained soil with a neutral pH. It makes an attractive garden plant.

Sage is another of the major herbs of the herbalist. It has numerous healing properties and it has been in the service of mankind since ancient times. It is a proven help in fevers, colds, sore throats, coughs (as tea and gargle), sore and ulcerated mouths and a valued heart tonic. Modern research has shown interest in several promising compounds found in sage, for slowing down the aging process and improving memory. It is an effective hair tonic, to stimulate growth and tone up hair color.

Make a standard brew, boil the herb for 3 minutes, and take a cupful in the morning, sweetened with honey. Sage is a potent herb, a teaspoon of the herb to a half a liter of water is sufficient.

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