Infused Oils. Repost

[Guest guest]

My apologies for reposting this. Last time I posted it I did not receive

a single reply. I'm hoping that I'll have a better luck this time.

 

Hi,

 

I am contemplating making some infused oils with herbs that I have

growing in my garden. Unfortunately, I know very little about herbalism.

As I started googling how to make them, I realized that there are

various ways to go about it, and now I'm confused. Seems like one can

infuse oils a) in cold oil in the sun; b) in cold oil sitting in a dark

place; c) in hot oil poured over the herbs; d) steeping them in a double

boiler and many, many other ways.

 

What I am having trouble with is figuring out which method is best for

which herb. I realize that people spend their lifetimes learning this

but is there some sort of a rule of thumb I can use before I go out and

buy some good books about the subject? Are there pros and cons to cold

infusion vs. hot infusion?

 

Thank you very much in advance,

Nika

 

 

 

 

[Guest guest]

I'm hoping that I'll have a better luck this time.

 

[Dave:] Nika, my apologies. In my case, I figured someone else would

probably be able to give a more authoritative answer. Since no one has,

I’ll toss in what little I know on the subject.

 

I am contemplating making some infused oils with herbs that I have

growing in my garden. Unfortunately, I know very little about herbalism.

 

[Dave:] Right there is the place to start. You don’t have to take a course

or something, but you do need to inform yourself as to the common plants in

your area (or your garden), their properties, how to gather and store them,

etc. Don’t try to become an expert overnight. I’ve been doing this for

years and do not consider myself an expert. There are two ways to approach

using herbs. One is to look at what you have on hand and tailor your soaps

or other products to that. The other is to decide what you want to

accomplish and seek out the herbs needed to do it. An herbalist is part

scientist, part chef, and part shaman.

 

 

As I started googling how to make them, I realized that there are

various ways to go about it, and now I'm confused. Seems like one can

infuse oils a) in cold oil in the sun; b) in cold oil sitting in a dark

place; c) in hot oil poured over the herbs; d) steeping them in a double

boiler and many, many other ways.

 

[Dave:] There are a number of ways to infuse oils with herbs, yes. Most of

them accomplish more or less the same thing, so you can select the method

that suits you. I do believe that the slower methods exctract more

substance, or a better quality substance, from the plant material.

Therefore I use the cold (room-temperature) method, which simply involves

filling a jar with herbs, covering them with oil, and letting the jar stand

(with a cover – I place a saucer on top, with a Post-it listing the

ingredients and the date) on top of my herb cabinet for several months,

stirring now and then. Occasionally I have used a stove-top method, but I

believe this results in a lower-quality product. How much lower I do not

know. I’m simply describing my own thoughts on the matter.

 

What I am having trouble with is figuring out which method is best for

which herb. I realize that people spend their lifetimes learning this

but is there some sort of a rule of thumb I can use before I go out and

buy some good books about the subject? Are there pros and cons to cold

infusion vs. hot infusion?

 

 

 

[Dave:] Which method is best for which herb? That could be a real nuanced

thing. The answer requires more intimacy with the plants than I have. The

only rule of thumb I know is that the slower methods are better – and I

can’t absolutely swear to that. As for books: you need a few. You can

spend a fortune. One good one is worth ten bad ones, and there are plenty

of bad ones. The reason is that herbology being a hot topic, anyone can

make a buck by repackaging old information – and they don’t even check the

accuracy. So, misinformation can and does spread. Here’s an example: The

Little Herb Encyclopedia by Jack Ritchason, N.D. says that calendula and the

common marigold are the same plant. They are not, although they are related

and have similar properties. This guy Ritchason has written a bunch of

health books, and no doubt makes a good living off it. But because of that

one sloppy bit of research I will not buy any of his books nor do I trust

anything he says. He simply copied information from older sources, and that

happens a lot.

 

 

 

Besides good information you need good illustrations if you are attempting

to use wildcrafted plants. Many poisonous plants resemble beneficial ones.

I have never used sweet cicely because I am not 100% positive I can tell it

from poison hemlock. So besides some herbal manuals, you need some good

botanical manuals or field guides as well. I like the DK/Smithsonian guide

to herbs. It presents objective information along with great illustrations.

However it is not local, so you may wish to buy a field guide to plants in

your area. Hikes through nature preserves are a good way to learn about

plants in their native habitat. You can’t gather herbs there, but you can

familiarize yourself with various plants, the environments they like, and

who their friends are. This is as useful as books.

 

 

 

You don’t say what you intend your infused oils to be used for. If your use

is culinary, I think the stovetop methods would be convenient. Heat your

oil to around 140º with the herbs and simply let it cool to room temperature

to pick up the flavor and color of basil, garlic, or any other herb. You

can repeat this as many times as you like. Try salmon patties cooked with a

little basil-infused olive oil. Yum! What I do is make herbal soaps using

the so-called cold process. I also make a limited number of balms and

lotions, toothpaste, and some medicines and tinctures for personal use. I

use a fairly small number of herbs including the mints, plantain, dandelion,

rosemary, calendula, green tea, chamomile, mullein, eucalyptus leaves, aloe

vera, nettles, white and black sage, chaparral, yarrow, and some others. I

grow some, wildcraft most, and buy a few. To infuse, you want the plant

material to lose some of its water content but not be fully dried. Wilted,

I’d say. I usually accomplish this by washing the herb to remove bugs and

dirt, and laying it out on a wire rack or hanging in bunches. When the

plant is partially dried, I chop it coarsely with a chef’s knife and fill my

jar. If the plant material is already dried, I simply dump it in. For

instance, I buy dried organic calendula and chamomile flowers in bulk, but I

gather nettles and wild sage by hand. Roots, such as dandelion, beets,

turmeric or burdock, can be sliced and dried in a slow oven.

 

 

 

You can use any oil you like, although I’m sure there could be a discussion

of which oils are most synergistic with which herbs. That topic is beyond

me at this point. I usually use olive oil, although the constantly-rising

prices have led me and many others to experiment with others. (I was

recently given a 1.5 litre bottle of vintage estate-bottled, organic,

extra-virgin olive oil. Not wine, olive oil. Will it make better soap than

the cheap stuff? I doubt it. It retailed out at about $30. I usually pay

about $28 a gallon for olive pomace oil, the cheap stuff. I like camellia

(tea) oil a lot, but it costs at least as much as olive oil. Rice bran oil

is relatively cheap and makes great soap. Plain old corn or canola would no

doubt work. There’s a whole world of synergies that opens up when you start

playing with this stuff. My approach is only partly scientific. The

science part is important but it can bleed the life out of your work if you

don’t develop the spiritual and artistic sides as well.

 

 

 

I’m sure I’ve given you more information that you wanted, and perhaps

haven’t answered your questions very well. But hopefully this will bring

out some further discussion. There are some very accomplished herbalists on

this list, and I’m not one of them. If I’ve inadvertently passed on any

misinformation, hopefully someone will correct me.

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.0/803 - Release 5/13/2007

12:17 PM

 

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.0/803 - Release 5/13/2007

12:17 PM

 

 

 

 

[Guest guest]

, Nika Franchi <nikafranchi

wrote:

>

> My apologies for reposting this. Last time I posted it I did not

receive

> a single reply. I'm hoping that I'll have a better luck this time.

>

> Hi,

>

> I am contemplating making some infused oils with herbs that I have

> growing in my garden. Unfortunately, I know very little about

herbalism.

> As I started googling how to make them, I realized that there are

> various ways to go about it, and now I'm confused. Seems like one

can

> infuse oils a) in cold oil in the sun; b) in cold oil sitting in a

dark

> place; c) in hot oil poured over the herbs; d) steeping them in a

double

> boiler and many, many other ways.

 

Nika....I prefer putting herbs in cold oil in the sun. The point is

to minimize the amount of heat applied to the plant matter. In a

pinch I will use a crock pot, but have difficulty keeping the oil

from getting too hot. Don't forget when you use fresh herbs,

to " wilt " the plants for 6-8 hours to get moisture out of the plant.

Be sure the fresh herbs are totally immersed in the oil to prevent

mold. Good luck.

 

Kitty

[Guest guest]

Katherine wrote:

 

>Nika....I prefer putting herbs in cold oil in the sun. The point is

>to minimize the amount of heat applied to the plant matter. In a

>pinch I will use a crock pot, but have difficulty keeping the oil

>from getting too hot. Don't forget when you use fresh herbs,

>to " wilt " the plants for 6-8 hours to get moisture out of the plant.

>Be sure the fresh herbs are totally immersed in the oil to prevent

>mold. Good luck.

>

>Kitty

>

>

 

Thank you, Kitty. That's a start.

 

Nika

[Guest guest]

Dave.

 

First of all, thank you so much for taking the time and effort to write

this. I really appreciate it.

 

>As for books: you need a few. You can spend a fortune.

>

I remember a few months ago there was a discussion here on good books on

herbalism. I'll search for it. Hopefully, it will help me choose the

right ones.

 

>Besides good information you need good illustrations if you are attempting

>to use wildcrafted plants.

>

For now I will probably limit myself to the culinary herbs I'm growing

in my garden (such as basil, thyme, rosemary, lavender, mint etc.) But

when I decide to try wildcrafting herbs I will certainly get plenty of

good guildes, just like I did with wild mushrooms. However, having grown

up in Russia I certainly know my mushrooms better than the herbs of

Northeastern Ohio. The number of edible mushrooms is much smaller than

the number of medicinal and edible plants.

 

>You don’t say what you intend your infused oils to be used for. If your use

>is culinary, I think the stovetop methods would be convenient. Heat your

>oil to around 140º with the herbs and simply let it cool to room temperature

>to pick up the flavor and color of basil, garlic, or any other herb.

>

Yes, that's what I'm planning for now. I figured I'd rather start slowly

and get a bit more experienced rather than aim big, overwhealm myself

and give up. Maybe I'll try infusing the same herbs using cold and hot

methods and then compare the results.

 

>You

>can repeat this as many times as you like.

>

Do you mean I can continue reheating the oil once it cools off to

extract a bit more flavor from an herb?

 

>What I do is make herbal soaps using

>the so-called cold process.

>

Oh, soaps are definitely the thing I would really like to try. But I'm

very intimidated by the apparent complexity of the process.

 

>I also make a limited number of balms and

>lotions, toothpaste, and some medicines and tinctures for personal use.

>

Everything I've been making so far using essential oils is strictly for

personal use - creams, lotions, balms, tooth powder etc. I do not intend

to go commercial.

 

>beets

>

Boy, what do you do with beets besides borsch and salads? I've never

heard of any medicinal uses for beets. I'd be very curious!

 

>You can use any oil you like, although I’m sure there could be a discussion

>of which oils are most synergistic with which herbs. That topic is beyond

>me at this point.

>

This is waaaay over my head yet. For culinary purposes I intended to use

good extra-virgin olive oil. An herbalist friend once gave me a bottle

of beautiful rosemary-infused pecan oil. Unfortunately, it went rancid

on me very quickly so my guess nut oils won't be as good?

 

>I was

>recently given a 1.5 litre bottle of vintage estate-bottled, organic,

>extra-virgin olive oil. Not wine, olive oil. Will it make better soap than

>the cheap stuff? I doubt it. It retailed out at about $30.

>

Oh, this should be saved for some really good Italian food! Olive oil

looses part of its flavor when heated (and my understanding is you heat

oils to make soap?). Why let the flavor go to waste?

 

>I usually pay

>about $28 a gallon for olive pomace oil, the cheap stuff. I like camellia

>(tea) oil a lot, but it costs at least as much as olive oil. Rice bran oil

>is relatively cheap and makes great soap.

>

Filed this for future reference when I work up the courage to start

experimenting with soaps.

 

> Plain old corn or canola would no

>doubt work.

>

Organic corn oil is actually my second choice after olive oil for

cooking. So that's a very good thought. I can try infusing some herbs -

like the ones that are characteristic for the cuisines that also utilize

olive oil - in olive oil, and they others in a more neutral corn oil.

Thank you for the idea.

 

>My approach is only partly scientific. The

>science part is important but it can bleed the life out of your work if you

>don’t develop the spiritual and artistic sides as well.

>

Oh, that's so true for aromatherapy as well. And to life in general.

 

>I’m sure I’ve given you more information that you wanted, and perhaps

>haven’t answered your questions very well.

>

You got me started thinking in the right direction. Thank you very, very

much.

 

Nika

[Guest guest]

Dave, I've not tried making soap yet but want to soon. Anyway, do you

use your herbal infused oils to make soap? If you do should I assume

the therapeutic value of the herb comes through the soap making

process? Also, I've read so much here about your soapmaking. Do you

sell online at all or only locally? Susan

 

 

, Nika Franchi <nikafranchi

wrote:

>

> Dave.

>

> First of all, thank you so much for taking the time and effort to write

> this. I really appreciate it.

>

> >As for books: you need a few. You can spend a fortune.

> >

> I remember a few months ago there was a discussion here on good

books on

> herbalism. I'll search for it. Hopefully, it will help me choose the

> right ones.

>

> >Besides good information you need good illustrations if you are

attempting

> >to use wildcrafted plants.

> >

> For now I will probably limit myself to the culinary herbs I'm growing

> in my garden (such as basil, thyme, rosemary, lavender, mint etc.) But

> when I decide to try wildcrafting herbs I will certainly get plenty of

> good guildes, just like I did with wild mushrooms. However, having

grown

> up in Russia I certainly know my mushrooms better than the herbs of

> Northeastern Ohio. The number of edible mushrooms is much smaller than

> the number of medicinal and edible plants.

>

> >You don't say what you intend your infused oils to be used for. If

your use

> >is culinary, I think the stovetop methods would be convenient.

Heat your

> >oil to around 140º with the herbs and simply let it cool to room

temperature

> >to pick up the flavor and color of basil, garlic, or any other herb.

> >

> Yes, that's what I'm planning for now. I figured I'd rather start

slowly

> and get a bit more experienced rather than aim big, overwhealm myself

> and give up. Maybe I'll try infusing the same herbs using cold and hot

> methods and then compare the results.

>

> >You

> >can repeat this as many times as you like.

> >

> Do you mean I can continue reheating the oil once it cools off to

> extract a bit more flavor from an herb?

>

> >What I do is make herbal soaps using

> >the so-called cold process.

> >

> Oh, soaps are definitely the thing I would really like to try. But I'm

> very intimidated by the apparent complexity of the process.

>

> >I also make a limited number of balms and

> >lotions, toothpaste, and some medicines and tinctures for personal

use.

> >

> Everything I've been making so far using essential oils is strictly for

> personal use - creams, lotions, balms, tooth powder etc. I do not

intend

> to go commercial.

>

> >beets

> >

> Boy, what do you do with beets besides borsch and salads? I've never

> heard of any medicinal uses for beets. I'd be very curious!

>

> >You can use any oil you like, although I'm sure there could be a

discussion

> >of which oils are most synergistic with which herbs. That topic is

beyond

> >me at this point.

> >

> This is waaaay over my head yet. For culinary purposes I intended to

use

> good extra-virgin olive oil. An herbalist friend once gave me a bottle

> of beautiful rosemary-infused pecan oil. Unfortunately, it went rancid

> on me very quickly so my guess nut oils won't be as good?

>

> >I was

> >recently given a 1.5 litre bottle of vintage estate-bottled, organic,

> >extra-virgin olive oil. Not wine, olive oil. Will it make better

soap than

> >the cheap stuff? I doubt it. It retailed out at about $30.

> >

> Oh, this should be saved for some really good Italian food! Olive oil

> looses part of its flavor when heated (and my understanding is you heat

> oils to make soap?). Why let the flavor go to waste?

>

> >I usually pay

> >about $28 a gallon for olive pomace oil, the cheap stuff. I like

camellia

> >(tea) oil a lot, but it costs at least as much as olive oil. Rice

bran oil

> >is relatively cheap and makes great soap.

> >

> Filed this for future reference when I work up the courage to start

> experimenting with soaps.

>

> > Plain old corn or canola would no

> >doubt work.

> >

> Organic corn oil is actually my second choice after olive oil for

> cooking. So that's a very good thought. I can try infusing some herbs -

> like the ones that are characteristic for the cuisines that also

utilize

> olive oil - in olive oil, and they others in a more neutral corn oil.

> Thank you for the idea.

>

> >My approach is only partly scientific. The

> >science part is important but it can bleed the life out of your

work if you

> >don't develop the spiritual and artistic sides as well.

> >

> Oh, that's so true for aromatherapy as well. And to life in general.

>

> >I'm sure I've given you more information that you wanted, and perhaps

> >haven't answered your questions very well.

> >

> You got me started thinking in the right direction. Thank you very,

very

> much.

>

> Nika

>

[Guest guest]

¶Dave, I've not tried making soap yet but want to soon. Anyway, do you

use your herbal infused oils to make soap?

 

[Dave:] Yes, this is one of the ways of using herbs in soaps. Other

methods include using herbal teas in place of water, and adding powdered

herbs directly. And of course I use small amounts of essential oils.

 

If you do should I assume

the therapeutic value of the herb comes through the soap making

process?

 

[Dave:] That’s the idea, although I don’t know any way to really measure

this, other than the purely subjective appreciation of the folks who use the

soap.

 

Also, I've read so much here about your soapmaking. Do you

sell online at all or only locally?

 

[Dave:] I sell all I make locally. I have a website, have ignored it for a

year, really don’t make enough to sell that way. I need to get on the stick

and make it work for me.

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.0/804 - Release 5/14/2007

4:46 PM

 

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.0/804 - Release 5/14/2007

4:46 PM

 

 

 

 

[Guest guest]

Are you planning on using these infused oils for culinary purposes? If so,

proceed very cautiously. The moisture in herbs can give you some great molds.

Botulism is a real concern.

 

For culinary oils, I always use the double boiler. The oils are then very

carefully strained, and the resulting flavored oils kept in the fridge and used

within a couple of weeks.

 

For a while in the 90's there were some companies putting out exquisite,

beautiful oils. Once they were opened and used, they grew mold across the

surface

of the oil. Ick.

 

One of my favorite flavored oils is simply filling a jar with crushed garlic

cloves and sliced jalapeno peppers, and then covering with olive oil. This

goes right into the fridge, and is used in all sorts of things. It is

delicious! Just take out what you'll be using for a meal and return the jar to

the

fridge.

 

Tina

_www.essentialherbal.com_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

 

************************************** See what's free at http://www.aol.com.

 

 

 

[Guest guest]

Thank you very much, Chris and Tina. I will study it.

 

Nika

 

Christine Ziegler wrote:

 

>Tina is absolutely correct. There is a right and wrong way to infuse

>herbs, especially for culinary use!

>

>In the group's links section, in the Learning Links folder,

>*http://tinyurl.com/2sekl7

>*there is a link called " How To Infuse Oils " .

>

<snip>

[Guest guest]

Tina is absolutely correct. There is a right and wrong way to infuse

herbs, especially for culinary use!

 

In the group's links section, in the Learning Links folder,

*http://tinyurl.com/2sekl7

*there is a link called " How To Infuse Oils " . It will take you to a

wonderful instructional page on Chef Talk with images, methods and

amounts to use, etc ... I suggest checking it out!*

 

*Smile*

Chris (list mom)

*

LAST DAYS AND LAST GALLONS AVAILABLE

Certified Organic Bulgarian Rose Hydrosols

On Sale Now and Shipping All Next Week!

http://www.alittleolfactory.com

 

 

 

essentialherbal wrote:

> Are you planning on using these infused oils for culinary purposes? If so,

> proceed very cautiously. The moisture in herbs can give you some great molds.

> Botulism is a real concern.

>

> For culinary oils, I always use the double boiler. The oils are then very

> carefully strained, and the resulting flavored oils kept in the fridge and

used

> within a couple of weeks.

>

> For a while in the 90's there were some companies putting out exquisite,

> beautiful oils. Once they were opened and used, they grew mold across the

surface

> of the oil. Ick.

>

> One of my favorite flavored oils is simply filling a jar with crushed garlic

> cloves and sliced jalapeno peppers, and then covering with olive oil. This

> goes right into the fridge, and is used in all sorts of things. It is

> delicious! Just take out what you'll be using for a meal and return the jar

to the

> fridge.

>

> Tina

> _www.essentialherbal.com_ (http://www.essentialherbal.com/)

> _Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

>

>

[Guest guest]

I am just beginning to read about using herbs (started growing some to

experiment with). Could someone tell me if dried herbs can be used in

the same ways as fresh when it comes to infusing and such. Or doe the

herbs lose too much in the drying process? Thanks, Susan

 

 

, Nika Franchi <nikafranchi

wrote:

>

>

> Thank you very much, Chris and Tina. I will study it.

>

> Nika

>

> Christine Ziegler wrote:

>

> >Tina is absolutely correct. There is a right and wrong way to infuse

> >herbs, especially for culinary use!

> >

> >In the group's links section, in the Learning Links folder,

> >*http://tinyurl.com/2sekl7

> >*there is a link called " How To Infuse Oils " .

> >

> <snip>

>

[Guest guest]

Could someone tell me if dried herbs can be used in

the same ways as fresh when it comes to infusing and such. Or doe the

herbs lose too much in the drying process? Thanks, Susan

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~`

 

The very general rule of thumb is that you would use 2 to 3 times more fresh

than dried plant material.

Of course, there are variables in everything, but dried botanicals have lost

all of the water, but not the good stuff you want. They are just smaller,

volume-wise.

Age of the dried materials makes a big difference though, so be sure you're

using fresh (6-12 months max) dried herbs. Dried roots last a lot longer,

though.

Tina

_www.essentialherbal.com_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

 

************************************** See what's free at http://www.aol.com.

 

 

 

[Guest guest]

Thank you for that info. When infusing dried herbs is there no longer

a concern for the mold situation as there is no water in the herb to

encourage its growth? Susan

 

 

, essentialherbal wrote:

>

> Could someone tell me if dried herbs can be used in

> the same ways as fresh when it comes to infusing and such. Or doe the

> herbs lose too much in the drying process? Thanks, Susan

>

> ~~~~~~~~~~~~~~~~~~~~~~~~~~~`

>

> The very general rule of thumb is that you would use 2 to 3 times

more fresh

> than dried plant material.

> Of course, there are variables in everything, but dried botanicals

have lost

> all of the water, but not the good stuff you want. They are just

smaller,

> volume-wise.

> Age of the dried materials makes a big difference though, so be sure

you're

> using fresh (6-12 months max) dried herbs. Dried roots last a lot

longer,

> though.

> Tina

> _www.essentialherbal.com_ (http://www.essentialherbal.com/)

> _Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

>

>

>

>

> ************************************** See what's free at

http://www.aol.com.

>

>

>

[Guest guest]

¶ When infusing dried herbs is there no longer

a concern for the mold situation as there is no water in the herb to

encourage its growth?

 

[Dave:] That’s basically so, but you always want to keep an eye on any

concoction like this. Unless I buy dried herbs, I use them thoroughly

wilted but not crunchy-dry. I infuse my oils at room temperature and

inspect them often. I have never had any problem with mold. I have used

the stovetop a few times, too.

 

* dried botanicals

have lost

> all of the water, but not the good stuff you want. They are just

smaller,

> volume-wise.

 

[Dave:] I think that’s too broad a statement. I think the way they are

dried makes a difference, how fast they were dried, and I suspect that some

drying methods may be more appropriate for certain herbs than others. In

other words, I think that careless drying can pretty much destroy the value

of any botanical.

 

 

> Age of the dried materials makes a big difference though, so be sure

you're

> using fresh (6-12 months max) dried herbs. Dried roots last a lot

longer,

> though.

 

[Dave:] The fresher, the better...how they are stored makes a difference,

too. I like dark glass or ceramic if the material is 100% dry, and paper

lunch bags if it isn’t.

 

 

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.1/807 - Release 5/16/2007

6:05 PM

 

 

 

 

 

Version: 7.5.467 / Virus Database: 269.7.1/807 - Release 5/16/2007

6:05 PM

 

 

 

 

[Guest guest]

Even though the moisture may be gone, plants grow in dirt. There is always a

chance of contamination. There are a lot of differing opinions on this. I

prefer to refrigerate them and use them in a reasonable amount of time.

 

Tina

_www.essentialherbal.com_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

 

************************************** See what's free at http://www.aol.com.