Today at the Hollies I attended a workshop which taught me more about how to make some medicinal herbal teas, tinctures, syrups, creams, and ointments for regular use, for small ailments. We learnt to identify the plants first on a walk through the land, as I have an interest in herbs for a long time, I had no difficulty recognising them all. What I was hoping to get out of the workshop was a bit more knowledge on how to make a cream or an ointment from infused oils, compresses, poultices, and I found it not only interesting, I also found it inspiring. We went through so much information, took notes, took photos, chatted, and listened, and of course we tasted and tried stuff we made, and we smelled every plant we used, and what a variety; Mullein, echinacea, hypericum, fennel, plantain, hawthorn, periwinkle, rosehip, sage, marsh mallow, calendula, rosemary, comfrey, yarrow, and elderberry. After a few hours of identifying and picking plants, we went inside and enjoyed a nice lunch of nettle soup, homemade bread and hummus, after that we got stuck into brewing up our stuff, first we chopped up some rosemary and also some comfrey root, we made a tea of the rosemary leaves, and cooked up the comfrey root in hot oil (au bain marie), we strained it, and added it to the beeswax which we had cut up and melted (au bain marie) also. Finally we mixed all the ingredients together and poured into little jars. This ointment is said to be good for sprains.
For the cream we made we used calendula flowers, and rosemary leaves, the method was straight forward enough, as was the method to make a tincture, or a syrup.
I think that I finally have found the motivation to use more of the herbs I am growing, and some of the oils that have been waiting to be turned into creams and ointments.
A great group of interested people gathered around so many herbs.
Making the cream was of even more interest to me, we made it of calendula flowers and rosemary, the result was great.
Stirring the cream before pouring it into the little jars, labelling is also very important. Creams would usually last for about a year. And of course we got good recommendation of books, some of which I might look out for.
Digging up the comfrey root, and washing it before taking the peel off and cutting it up for use.
Cutting the comfrey root, and pouring the finished product into little jars.
Comfrey used in a poultice, and students listening and taking notes in the gardens.
Picking off the elderberries to make a syrup, and getting the hawthorn berries ready to make a tincture.