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Herbology is the study of plants and and their healing properties. There are several types of herbology systems used today, they include: Chinese, Ayurved, Western, Native American and European. Despite their terminology and varying types of herbs, they all use natural resources, plants, roots, leaves, flowers and bark to promote health and well-being.

The general method herbology uses for classifying herbs include: aromatic (volatile oils), astringent (tannins), bitter (pheonal compounds, saponins and alkaloids), mucilaginous (polysaccharides) and nutritive (food). As with the general classification of herbs, there are common methods for preparing herbs, such as pastes, juices, powders, poultices, salves, teas, whole herbs, extracts, pills, infusions, syrups and ointments.

The method chosen for preparing herbs and herbal remedies is closely related to the symptoms of the specific ailment that is to be treated. Each method used for preparing herbs can provide different healing components. For this reason, one herb can be used to treat a variety of ailments.

Plants have been used internally and externally use to prevent and rejuvenate the body's systems for centuries. The medicinal use of plants can be extracted from flowers, stems,seeds, leafs, roots and bark. The knowledge of these plants and what effect they may have upon the body is the practice of herbology.

In this course we expand on that basic, mundane definition and include the study of the magical and practical uses of plants. In the practice of magical herbology, the collections of what might be considered “herbs�?is far greater than in the study of medicinal herbology. Magic can encompass so many thing, the possibilities are virtually endless.

The following are generally considered “herbs�?when dealing with most forms of herbal magic.

All leaf varieties of plants, both edible and non-edible.
All fruits and vegetables.
Spices and nuts.
Trees, shrubs and ground-level plants.
Weeds, both domestic (lawn weeds) and wild (meadow “weeds�?

An herb, in the practice of spell-casting and magic, can be the single item which pushes magic to its purpose, if the practitioner is in tune with the herb, leaf, plant or fruit he/she is using.

Each herb has a different molecular vibration. This is not magic, but science.

Molecules which make up a thing, vibrate to maintain the bond with surrounding molecules. When that vibration slows dramatically and ceases, the thing dies. However, the energy (soul, spirit, essence, chi) that inhabited that thing leaves its residue behind and the item maintains the signature of its former inhabitant, but not its frequency. The frequency is the rate at which the living active molecules general vibrate. The frequency of a plant with its roots firmly and healthfully imbedded in the earth has a higher frequency of vibration than that of the dried herbs in the cupboard. In each case though, we can sense or “read�?the signature regardless of frequency, just as we know that the dried basil in the cupboard is the same basil cut from the garden a few months ago.

It is the signature of the herb which lends its power to magic work.

The history of magical herbology is as old as this planet. Earth has maintained living growth throughout its life, even in the Ice Age when the smallest organisms and cellular growth took place.

Before human beings evolved from the primordial soup, plant life maintained the health and healing of the beasts which roamed the planet. Animals instinctively seem to know which herb is necessary to make them feel better. They seek out that healing power by smell or recognition. Dogs will chew regular lawn grass. Annoying as that may be to the dog’s human, either in lawn care or cleanup after the animal, the dog only knows that the grass relates to his upset digestive tract and will relieve the pain or digestive block. Grass is a basic fiber (plant with heavier strings or strands of fiber running through it) and aids the dog’s digestive process.

Assuming that the first cognitive human beings watched animal behavior very closely, they would naturally try the same herbs and plants, leaves and shrubs that the animals used to heal their ills. From that practice evolved general use and experimentation with plants.

The Earth in its pure evolution, was a balanced world of equal components. For every illness or condition there was a cure, through plant life or minerals. Pollution, erosion and overpopulation have knocked that delicate balance off kilter.

Almost instinctively, humans attune themselves to the vibrations of herbs and use them in an automatic way. As an example, basil is an herb which strengthens love, lust and feelings of romance and closeness. Have you ever wondered why romantic dinners often involve a pasta dish? Basil is most-often a key ingredient in Italian cooking.

In using herbs for magic, you must become aware of the aspects of the herb itself. Awareness is the ENTIRE key. It is vital that you take the time to look and really see, feel and really experience, smell and really recognize. With practice these are very possible.

An herb’s potential in your magical work is endless. It will interact with your key vibrations based on your intent and effort. It will expand with you as you fill with energy. Once you begin to recognize and experience the herb as a unique thing, your magic will naturally grow more powerful.

Your Responsibility In Magic

In any action, there is a reaction. This is a basic universal law. What you do with your magical work has a direct effect on the world, in some form or other. Good intent creates strong magic. An herb’s signature is neither positive or negative, but just IS. It is the intent which you place in your work that steers the energy to its intended goal.

Be responsible in your magic. Care for all things. Herb magic, nor any other form of magic should be used in the harming of others. What you send out, WILL return to you, in a different form and with a different face. You can ensure positive return if you maintain a positive intent.

Be happy in your work, take joy in your interaction with herbs and be content that you have done your best.

Your Spice Rack Pharmacy

Even if you're not "into" herbal medicine, chances are that you already have a dozen or so medicinal herbs in your home. All culinary herbs and spices are medicinal. In fact, to our ancient ancestors, their flavor enhancement was incidental to their primary benefit: food preservation. Our ancestors wrapped meats in aromatic herbs to preserve them, which led to other astonishing discoveries. Those who ate preservative herbs along with meats suffered less illness and, as an added benefit, the meats tasted better.Today we know that the oils that give aromatic herbs their fragrance and flavor contain antimicrobial compounds that kill many food-spoiling, disease-causing microorganisms. Many culinary herbs and spices are also "antispasmodic," meaning that they help relax the digestive tract

Shen Nung, King Asoka, Imhotep, Aesculapius, and Hippocrates

According to Chinese mythology, legendary emperor and sage Shen Nung invented agriculture around 3400 B.C. and discovered that many plants have medicinal value. Chinese herbalists believe Shen Nung to be the author of China's first great herbal, or medicinal herb guide. The text listed 237 herbal prescriptions using dozens of herbs including ephedra, rhubarb, and opium poppy.

Over the centuries, the list of official Chinese herb formulas expanded to 11,000. Starting around the 18th century, this number was reduced and Chinese medicine now employs about 300 herbs, 150 of which are now considered indispensable, including Chinese angelica (dang-gui), burdock, chrysanthemum, cinnamon, dandelion, garlic, gentian, ginger, ginseng, hawthorn, licorice, lotus, mint, rhubarb, scullcap, senna, and tea.

Ancient Indians called their medicine Ayurveda, from two Sanskrit words, ayur ("life") and veda ("knowledge"). Ayurvedic medicine developed from the Vedas, India's four books of classic wisdom, which include formulas for medicines using 67 medicinal herbs including ginger, cinnamon, and senna. The first Ayurvedic medical encyclopedia was written around 700 B.C. (four centuries before Hippocrates), and listed 500 herbal formulas.In 250 B.C., India's King Asoka converted to Buddhism and launched a 1,000-year golden age of Ayurvedic medicine. Ayurvedic herbalists were the first to use Rauwolfia serpentina, the source of resperine, used until recently in Western medicine to manage high blood pressure.

The land between the Tigris and Euphrates rivers (today Iraq) was home successively to the Sumerians, Assyrians, Babylonians, and Persians. One of the world's oldest surviving prescriptions is a Sumerian clay tablet from around 2100 B.C. that references several herbs, including myrrh, cypress, and opium poppy. The Assyrians built on Sumerian medicine. Assyria was strategically placed along the ancient Spice Route, from Asia to Egypt. Archeologists have unearthed the remains of an Assyrian pharmacy that stocked 230 herbs, including almond, anise, caraway, coriander, juniper, saffron, sesame, turmeric, and willow.

The spice trade also played a major role in Babylonian and Persian medicine.

In 1874, the German Egyptologist Georg Ebers discovered the world's oldest surviving medical text, a 65-foot papyrus dated from around 1500 B.C. The Ebers Papyrus listed 876 herbal formulas from more than 500 plants, including aloe, caraway, castor, chamomile, cinnamon, coriander, cardamom, fennel, fenugreek, garlic, gentian, ginger, juniper, mint, myrrh, opium poppy, onions, sesame, saffron, sage, and thyme -- about one-third of the herbs in today's Western herbal medicine.

The most notable Egyptian physician was Imhotep, who eventually became deified. The Egyptians imported enormous quantities of aromatic herbs for perfumes, embalming mixtures, and medicines. But they had even greater affection for garlic and onion. The Egyptians believed garlic and onion strengthened the body and prevented disease (a view supported by modern science).

The early Greeks viewed illness as a divine curse and prayed to Apollo, god of medicine, for recovery. In Greek mythology, Apollo had a son named Aesculapius, a physician-god who was much like Imhotep. (Aesculapius treated the sick with the help of his daughters, Hygeia and Panacea. Hygeia, source of our word "hygiene," represented healthy living, while Panacea, whose name translates as "cure all," treated disease.) Snakes, sacred to Aesculapius, slithered freely around his temple grounds. Snakes' tongues became a symbol of healing and remained an ingredient in medicinal potions well into the Middle Ages. Aesculapius was often pictured carrying a staff with a snake wrapped around it, and the snake-staff combination became the cadeuceus, the symbol of medicine.

Hippocrates (460-377 B.C.), the father of Western medicine, was born to an Aesculapian family on the island of Kos, off the coast of Turkey. Hippocrates rebelled against Aesculapius by secularizing Greek medicine. He believed diseases came not from the gods, but from natural causes. Hippocrates' students attributed the use of 350 medicinal plants to him, among them mint, rosemary, thyme, anise, clove, cinnamon, and burdock.

Acicular herb with needle like leaves such as pine needles.

Algin, a gel like substance found in herbs. (KELP)

Alkaloid nitrogen containing compound found in herbs. Usually a central nervous system depressant.

Anti-Oxidants substances which help to control or inhibit free radical oxidation on the cellular level.

Analgesic referring to herbs which depress pain.

Anthelmintic refers to herbs which expel parasites.

Anti-Asthmatic substance which relieves the conditions of asthma.

Anti-Dyspeptic substance which relieves indigestion.

Anti-Bilious relieving stomach distress.

Antiseptic substances which kill or inhibit the growth of germs.

Anti-Spasmodic substances which relieve the unnatural contraction or spasming of muscles.

Aromatic referring to herbs with strong odors.

Astringent herbs which draw or tighten particularly in reference to skin tissue.

Anti-Fungal substances which kill or inhibit growth of funguses.

Anodyne refers to a class of herbs considered to be pain relieving in property.

Anti-Emetic referring to herbs with stomach settling properties.

Anti-Pyretics referring to fever reducing herbs.

Alterative traditional term used by herbalists meaning blood cleansing.

Adaptogen traditional term used by herbalists to describe a category of herbs they view as normalizers of body functions.

AHPA American Herbal Products Association.

Bioflavonoids substances which are sometimes referred to as vitamin P. Have an important relationship with vitamin C. Important nutrients for their strengthening influence on secondary blood vessels, and are found in many herbs.

Biennial herb that completes it's life cycle in two years.

Bitter referring to a class of herbs which stimulate digestion and saliva flow.

Carminitive pertaining to a number of herbs having warming and circulative effects on the body.

Cleansing traditional term used by herbalists to describe detoxification.

Cellulose nondigestible carbohydrate found in the outer layers of plants. Important for bulk producing ability.

Chlorophyll green pigment found in plant tissues including many herbs. It is rich in copper and trace elements.

Carotenoids number of substances having anti-oxidant properties which are related to vitamin a that are found in many herbs.

Cardiotonic substances which are viewed as having normalizing effects on the heart.

Catarrh severe inflammation of the mucous membranes.

Cathartic (Laxative) herbs which stimulate bowell movement.

Choleretic stimulates bile production.

Condiment referring to herbs which are used for culinary flavoring.

Decoction preparation of herbs by boiling, straining, and refrigeration.

Decongestant herb which relieves congestion.

Demulcent referring to herbs which soothe mucous membranes.

Diaphoretic referring to herbs that increase perspiration.

Distillation process of preparing herbs for use by boiling and condensing steam, often referred to as Steam Distillation.

Diuretic referring to herbs which increase urine flow.

Detoxification used by herbalists to describe elimination of toxins from the body.

Elixer herbal formula containing alcohol and sugar.

Emollient herbs which soothe skin.

Essential Oils sometimes referred to as volatile oils. Oils found in herbs that dissipate in air.

Epectorant referring to herbs which expel mucous.

Extract the preparation of an herb's most active ingredients by chemical or physical means.

Emetic pertaining to substances which induce vomiting. The opposite effect is termed Anti- Emetic.

Fomentation (Compress) a hot or cold cloth dipped in herbal solution and applied to the skin.

Glycerine sweet thick colorless liquid derived from the distillation of fats. It is used today as a medium for what are termed Alcohol Free herbs.

Herbaceous pertaining to herbs with non-woody stems.

Herbalist one who specializes in the preparation and use of herbs.

Hepatic refering to the liver.

Infusion prepared by adding herbs or extracts to boiling water.

Inflammation the swelling of tissue resulting from disease or injury.

Lignin type of fiber found in some herbs. Important for it's bulk producing effect.

Materia Medica dictionary of medical or herbal terms.

Mucilage (see AlGIN) (refer to SLIPPERY ELM).

Narcotic referring to herbs which induce drowsiness such as Valerian.

Naturalized herb that is introduced to an area from somewhere else that becomes established in the new area often by growing wild.

Nervine herbs which have tranquilizing effects.

Nutraceutical term used by scientists to describe the therapeutic use of plants or herbs.

Ointment herbs prepared in creme form for external application.

Phytochemicals term used to describe substances found in herbs and other plants which promote good health.

Perennial herbs that have life cycles longer than two years.

Pharmacology the study of drugs, their application, actions, and healing properties. In herbal terms this is called Herbology.

Pharmacopeia listing of drugs and their actions, such as an Herbal Pharmacopeia.

Phytotherapy treating with plant or herbal substances.

Poultice/Plaster thick cloth or bandage prepared with herbs for external use. or a paste prepared from herbs and applied externally.

Parasite term used to describe life forms that sustain themselves by living off other life forms (WORMS ETC).

Rubefacient herb which stimulates circulation to outer body areas. (Cayenne).

Resin semi-hard substance produced by some herbs. Resins are usually yellow or brown and are sticky in nature.

Rhizome sometimes called a root a rhizome is actually an underground or under water stem of an herb.

Sapponin frothy producing substance found in some herbs.

Species division of plants or herbs which contain individuals capable of reproducing with each other.

Stimulant herb which increases or speeds up the central nervous system.

Synergistic combination of herbs used to achieve a desired effect.

Stomachic herbs which are viewed to strengthen the stomach.

Syrup thick liquid herbal preparation.

Spagyric specialized process of preparing herbs in which the whole plant is used.

Tannins compounds found in herbs which have strong astringent properties.

Tincture liquid form of herb that is mixed and preserved with alcohol.

Vasodilator herbs which open blood vessels.

Vermifuge see (Anthelmintic).

Harvesting Herbs

No matter how you intend to use your herbs after harvesting a few basic rules still apply.

Tree Leaves should be gathered before Midsummer. After that, the percentage of natural insecticides in the leaves are too high.
Leaves are at their most fragrant, and richest in volatile oils, before any flowers have opened. The exceptions to this are: borage, coltsfoot, cowsslip, fenugreek, lungwort and sweet violet; they should be gathered after flowering. Rosemary can be gathered at any stage. Gather early on a dry day, after the dew has dried but before the sun is too strong. Dry in a shady, cool, and airy place away from any strong heat sources. Avoid steamy places such as kitchens or bathrooms. Once dry, crumble the leaves and discard large pieces of stem, store them in a lidded glass or ceramic jar away from the light.
Flowers are gathered on a dry day when the flowers first begin to open. They should always be dried in the shade. Carefully cut each flowerhead off the stalk, remove any insects or dirt, and place on a paper lined tray. Leave to dry in a warm place and turn regularly Small flowers such as lavender, are dried in the same way as seeds - by hanging them upside down and collecting the flowers in a paper bag. Once dried, store in a lidded glass or ceramic jar. Dark colored jars are best because they keep out the light. Calendula petals should be separated from the center part once they are dry.
Roots are generally gathered in the fall after the plant has begun to die back. The exception to this is dandelion roots, they should be gathered in the early spring. Wash them thoroughly to remove any dirt. Chop large roots into smaller pieces to speed up the drying process. Spread the root pieces on a paper lined tray. Preheat the oven and turn it off. Place the trays inside with the door ajar for 3-6 hours (depending on how large the pieces are). Transfer the trays to a warm room away from the sun until completely dry. Store in airtight containers away from the light. Check periodically as dried roots have a tendency to reabsorb moisture from the air, discard any pieces that become soft.
Seeds should be gathered as they ripen, usually in the fall. Seedheads should be hung to dry inside a paper bag. Don't use plastic as any condensation that gathers could lead to mildew and cause the seeds to rot. Once dry separate the seeds from their cases and store in the same manner as leaves and flowers.
Berries are harvested when they are just ripe, usually in the early fall, before they have become too soft to dry effectively. Spread on paper lined trays, discard any that show signs of mold. Preheat your oven and then turn it off. Place the trays of berries inside with the door ajar for 3-4 hours. Transfer the trays to a warm, airy spot, away from the sun until completely dry. Turn regularly to ensure even drying.
Tree barks generally contain the desired medicinal properties in the soft inner layer (cambium) between the sapwood and the dead outer bark, or the bark of the root. Bark should be harvested in the autumn when the sap is falling. This will avoid damaging the tree too much. Never remove all the bark or even a strip of bark completely surrounding the tree. Dust or wipe bark to remove moss or insects. Break into small pieces (about 1-2 inches). Spread the bark on paper lined trays and leave to dry in a warm, airy room away from the sun.

Store Up Your Herbal Harvest

Preserve this year's bounty for flavor to savor throughout the fall and winter.

By Millie Owen

Your outdoor gardens and your foraging are likely to produce more herbs and greens than you can use fresh daily. Even indoor plants may bear so bountifully that you can't keep up with them. To ensure a delicious variety of herb flavors year-round without wasting any of your crop, you can preserve the foliage in various ways.

Some basics before you start:

Herb flavors are generally strongest just before the plants flower.
Pick healthy growth and discard damaged leaves.
Gather herbs and greens in the morning - after the dew has dried but before the sun gets hot.
If necessary, wash and dry herbs and greens before preserving them.

Freezing

Pack mint, lemon balm or parsley leaves, borage or violet flowers, or chopped chives into ice-cube trays and fill with water for quick addition to soup, tea or punch.

My favorite way to preserve many herbs and greens is to freeze them with other foods. When winter comes, my freezer overflows with green beans and summer savory, herby tomato sauce, spinach lasagne, pesto and other good dishes already flavored with fresh-tasting herbs.

Unfortunately, summer is so short and demanding that many of us do not have time to make up complicated dishes to freeze. Start simply:

Add a few rosemary sprigs to each corn packet, some chopped dill to broccoli or peas, marjoram and oregano to squash. Freeze some easy-to-make pesto and end-of-the-herb-garden tomato sauce. Then, if you have time, try some other recipes.
Chives, dill, marjoram, mints, oregano, parsley and tarragon can be frozen in small packets to use as needed. Place sprigs or chopped leaves in small plastic bags or fold them into squares of plastic wrap. Seal and label them. Add whatever you need, unthawed, to the dish you are cooking. Frozen herbs become limp when they thaw, so they are not satisfactory in salads, but you can chop them into salad dressings or blend them into mayonnaise.
Herbs and greens can be spun in the blender with water to cover, then frozen in ice-cube trays. Break out cubes, pack them in plastic bags and label. A mixture of herbs is good done this way - you can pull out as many cubes as you want to add to soup, tomato juice or sauces.
Freeze mint or lemon balm leaves and borage or violet flowers in containers filled with water to make decorative ice cakes for punch bowls or mint tea.
Get a head start on stuffing for the holidays by freezing a seasoning mix when everything is fresh in the garden. Chop onions and celery (or lovage) fine in the combination you like in stuffing. Add herbs to taste: parsley, sage, marjoram, savory and thyme. Freeze in small containers. Thaw and add to bread crumbs when you're ready to stuff the bird.

Drying

Dried herbs take up little space, they're convenient to have near the kitchen stove, and you may have to make do with them if you don't have a freezer or indoor herb garden. No dried herbs taste quite like fresh ones, but many have a flavor that is just as good in a different way.

In many recipes that call for fresh herbs, you can substitute dried herbs, using one-third to one-half the amount specified - use your taste to tell you how much. Dried herbs vary greatly in potency, depending on the herb itself and how long it has been stored.

It is almost impossible to determine how long dried herbs have been sitting around since they were picked. If you have a choice, frequent stores that seem to have a good turnover in herb sales. Look for dried herbs that look fresh, with good color. When in doubt, I don't hesitate to unscrew jars and sniff the aroma. And I complain to the manager when herbs are brown, smell like hay and don't have pull dates.

Do an annual spring cleaning of your herb rack, using the same look-and-sniff method you use in the store. If any herbs smell like hay, that's what they may taste like when added to food. However, there may be enough essence left to rescue for certain purposes. Empty all your stale herbs into a saucepan. Cover with water, bring to a boil, steep for a while and sniff again. If you get a good fragrance, freeze the mixture in ice-cube trays to add to vegetable soup or stews. This may sound like an indiscriminate use of herbs, but it probably won't hurt the soup, and it's better than continuing to use one decrepit herb that's too far gone to do what it's supposed to.

The major goal in drying herbs is to eliminate the moisture as quickly as possible while retaining the oils that give the leaves color and flavor. As soon as herbs are dry, strip off the leaves, keeping them as whole as possible. Save dried twigs for use in the charcoal grill or to throw in the fireplace for fragrance. Pack leaves in airtight jars and store them out of sunlight.

Hanging long-stemmed herbs is the easiest method of drying. Gather a small bouquet, rinse only if leaves are dusty and tie the ends of the stems together. Hang them upside down in a shady place that has good air circulation. To protect them from sunlight or dust, hang the bundles inside brown paper bags punched with ventilating holes. In one or two weeks, leaves should be dry enough to remove from stalks. If the leaves can be easily crumbled, they're ready to pack in jars.
Screen drying is suitable for small herbs, large single leaves and seed heads. Use old window screens or stretch cheesecloth over picture frames - anything that allows air to circulate freely. Place a single layer of herbs on the screen (if you place another screen on top, it makes it easy to invert the entire layer). Put herbs in a dry, shady place. Turn after a few days so they will dry evenly, which they generally will do in about a week.
Oven drying can be an added expense, but it works. Place clean leaves in a single layer on trays in a 100-degree oven. Check them frequently and remove as soon as they are brittle. Freshly picked herbs that don't need washing can be placed in a hotter oven, about 400 degrees, with the door ajar. They will dry in 5 to 10 minutes, but you must watch them carefully to prevent burning. Herb sprigs placed between paper towels in a microwave oven will dry in 2 to 3 minutes.
Silica gel drying is more amusing as an experiment than practical for drying a large amount of herbs. I tried it just for fun and got lovely green fresh-tasting dried parsley and chervil sprigs. Silica gel, the substance used to preserve color in dried flowers, is available at greenhouses. Follow the directions that come with it, except: don't allow edible herbs to touch the silica gel (although nontoxic, it's sandy). Put the silica in a cake tin or other sealable container. Place several layers of cheesecloth or a perforated metal rack above the silica and arrange a layer of clean herb leaves on top. Seal container tightly. Check every day and remove herbs when brittle. Most will dry in three days. One container of silica gel costs several dollars, and you can't dry many herbs at a time, but it can be used over and over if dried out as directed on the package.

Other Ways to Preserve Herbs

Add oregano, savory, thyme, sage and/or chives to a pot for a zesty batch of tomato sauce.

Herb butters are good in any dish that uses herbs and butter - which means they have thousands of possible uses. Packed in crocks or other attractive containers, they make nice gifts. Herbs that are easily chopped by hand, such as dill and chives, can be creamed into soft butter. It's easier to spin other herb leaves or greens in the blender with melted butter, salted or unsalted, until they are finely chopped. Or use a food processor, and you needn't melt butter. In general, use about 1/2 cup roughly chopped herbs or greens to 1/2 cup butter. Add some lemon juice, a few drops of Tabasco or grated cheese for variations. Most refrigerated herb butters will stay fresh-tasting for up to a month, and they can be frozen. Add herb butters to vegetables, pairing flavor: savory butter with lima beans, tarragon butter with asparagus, sorrel butter with potatoes. Top poached eggs with spinach butter. Brush an herb butter on grilled meat, fish or hot bread. Melt it into sauces. Cream it into cheeses. You'll find herb butter disappearing so fast that it's a good idea to make up a big batch at a time.

Herb vinegars add subtle flavor to salad dressings and sauces. I like rice-wine vinegar with dill, purple basil, tarragon, chervil and shallots, to use with delicate lettuces and greens. Cider or red-wine vinegar is fine for robust herbs such as rosemary, sage and oregano, to use for salads with pungent greens. Garlic is good in any vinegar. Try a variety of vinegars and herbs to make an interesting row on your shelf or to use as gifts. To make flavored vinegar, fill a glass jar with clean herbs. I usually just twist a handful of herbs, stems and all, to release their oils, then drop them into the vinegar. Or I mix the tough leaves and stems left over from making salads or green mayonnaise - basil, parsley, tarragon, chives or dill. For garlic or shallot vinegar, spin several whole cloves in the blender with each cup of vinegar. Let herb vinegars stand in a warm spot for a few weeks, then strain liquid into clean bottles. Fresh sprigs of herbs now can be added to the bottles to identify the vinegar and make it prettier.

Herb mustards can be as mild or tangy as you like. Try adding fines herbes to Dijon mustard, or ground horseradish and chopped sage to lusty German mustards. Pep up bland American mustards by blending them with a handful of mixed herbs. Make your own special mustard blend: Stir enough white-wine vinegar into dry mustard to make a paste. Add a little sugar and salt to taste, then finely chopped herbs, minced garlic or shallots, grated horseradish or hot peppers. Experiment with combinations until you have the taste you like and one appropriate to the food you're serving the mustard with.

Salt layering works on the principle that salt removes moisture from herb leaves. I dislike the use of so much salt, but it's an effective way to preserve certain herbs whose leaves are very moist or oily. If you want to try it, pour a thin layer of kosher salt in a jar, add a layer of clean dry leaves, then another layer of salt and continue alternating layers to fill jar. Press down firmly, cover and store in a dark place. Wash leaves when you remove them to use, or take their saltiness into account when you season dishes.

Homemade herb salts are slightly to be preferred over commercial ones. Crush very dry minced herb leaves with an equal amount of salt in a mortar, or whirl them together in the blender. Spread mixture on cookie sheets and dry for an hour in a 200-degree oven.

Herb cheeses flavored with your own fresh herbs are distinctly better than any you can buy. They're really special if you make your own cheese. Add finely chopped herbs to cream cheese, Boursault, cottage cheese or cheese spreads. Let herb cheeses stand at least several hours to develop their flavor.

Herb jellies and syrups are made for gifts at our house, since we rarely eat sweet things. You can enhance many ordinary jellies, jams and syrups by using herb infusions as part of the liquid called for in recipes. Lemon balm is good with apple jelly, sage with cider jelly, mints with wine jelly.

Here are a few tips for storing your fresh herbs through next winter.

Make sure you plant enough to do so!

Herbs can be dried in the oven, microwave, dehydrator, flower press, or by hanging.

Herbs can also be frozen for later use. For all methods, harvest your herbs in the morning, after the dew has dried on the leaves, or in the early evening. The highest concentration of flavor in the herbs usually occurs just before they flower. That is the best time to harvest them for drying. To gather seeds (such as caraway, fennel, dill, sesame, etc) you can see the seed forming as the seed heads fade. Watch as the seeds turn green and pick the stalks just as the seeds start to turn brown. Waiting too long will cause them to fall off as they dry. Hang stalks upside down inside a brown paper bag, which is tied shut with the seed heads inside. The seeds will fall into the bag.

Oven Drying: Set your oven at its lowest temperature. Arrange your herbs in a single layer on a wire rack that you have lined with cheesecloth. Place in the oven and leave the door open a bit. Turn the herbs every 1/2-hour until they are dry and crumbly.

Microwave Drying: Place 1/2 to 1 cup of herbs between layers of microwave-safe paper towels. Microwave on high power for 2 to 3 minutes, checking often to make sure they are not scorching. Microwave in additional 15-second intervals, if necessary, until leaves are brittle and pull from stem easily.

Air Drying: Cut sprigs several inches in length then strip the bottom leaves to expose a few inches of bare stems. Gather into small, loose bunches---you want to leave room around the leaves for air to circulate. Tie stems together very tightly, as stems will shrink as they dry. Use string or rubber bands. Hang the bunch upside down in a warm, dry place, with circulation, and out of direct sunlight. It may take up to 2 weeks for herbs to dry, depending on humidity. Leaves will be brittle and crumbly when completely dried. Drying herbs slowly will help them to retain their color, and also the volatile oils contained in the herbs that give them each its unique flavor and aroma. The ideal temperature for air drying herbs is 100 degrees. A well-ventilated attic is an ideal place to dry herbs. In cooler temperatures, the herbs will take more time to dry. Herbs can also be air-dried on screens, which is a good method for drying herbs that have stems too short to be gathered into a bunch, or for loose leaves. Turn leaves frequently to insure thorough, even drying of the herbs.

Dehydrator Drying: Place herbs in a single layer on an herb screen in the dehydrator. (I used vinyl window screening cut to fit into the dehydrator trays...much cheaper than buying herb screens!) Leave in the dehydrator, rotating trays if necessary, until leaves pull off stems easily and are brittle.

Flower-press Drying: This method takes up less space than air-drying by hanging or on a screen. You can use a purchased flower-press, or make your own by using a stack of heavy books. Arrange the herbs in a singe layer between sheets of paper towel. Place several thickness�?of newspaper between the layers (for example: newspaper-paper towel-herbs-paper towel-newspaper-paper towel-herbs-paper towel-newspaper, etc.)

Pressed herbs will take longer to dry--up to 6 weeks, maybe longer. They will not need to be checked or turned as often. They also will dry flat rather than retaining their natural shape. When dry, crumble leaves into an airtight container for storage.

Storing Dried Herbs: When completely dried, remove leaves from the stems. The herbs can then be stored in airtight containers, such as jars. Store in a cool, dark, dry place for up to one year. Hint: Be sure to store in containers as soon as possible after drying.... I tried drying some basil in the dehydrator and turned it off when the leaves were dried, but didn't package them up right away. It was a humid summer day, and the leaves quickly absorbed moisture from the air and I had to re-dry them! If stored before completely dried, they will mold.

Freezing Herbs: Freezing preserves more of the fresh flavor of herbs than drying. The disadvantage is that you have your freezer full of green ice cubes! Basil, tarragon, sage and mint can be frozen by removing leaves from the stems; more delicate herbs can be dried in sprigs; chives can be cut into 1/2" pieces. Except for basil, dill and chives, blanch the leaves or stems of the herbs by placing them in a colander and pouring boiling water over them for 1 second. Spread out on paper towels to dry.

When dry, place in a single layer on a baking sheet,
freeze for several hours. Quickly place in ziploc bags and seal.
Do not refreeze herbs once they are thawed. Another way herbs can be frozen is to chop the leaves and place 1 T. into ice cube tray sections. Spoon 1 T. water over the herbs and freeze. Then store the cubes in an airtight container in the freezer. Then take out as many cubes as needed.

Note: If using fresh herbs in place of dried herbs, double the measurement. Only use fresh herbs if the mixture will be used immediately...if making a mixture that is to be stored, use only herbs that are completely dried.

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