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Natural Herbs - How to Take Them

Tess Thompson

Natural herbs are difficult to ingest because they taste awful. That is one of the main reasons why people avoid taking herbs or natural remedies. The situation is even more impossible to handle if you want children to take natural medicine. Sometimes, starting children on some herbal supplements early in life can ensure that they get habituated to the taste, but there is no guarantee that such a strategy will necessarily work. Some children start asserting their likes and dislikes more emphatically as they grow older.

Electuary, a medicine incorporated with some conserve, may be considered old fashioned but it is still used in India. The primary reason for using it is to make ingesting herbs an easier task and to get rid of an exceptionally displeasing flavor. While honey is the preferred conserve in the East, maple syrup or a confection can also be used based on individual tastes and preferences. The modern solution to this is a capsule filled with the powdered herb. However, a traditional herbalist is likely to recommend an electuary over a capsule.

Actually herbal supplements and herbal remedies are most effective if they are made a way of life rather than used when the need arises. Cooking with wild herbs can be great fun. Some herbs can be used as spices, garnish, appetizers, snacks or even the main dish. If you like to make bread at home, you can throw in some herbs and you can have homemade herbal bread ready in minutes.

Indian curries are probably the most popular culinary export of the East. Depending on the herbs, spices and condiments that are used, these can also serve as natural remedies. Depending upon the region, an average Indian curry requires about 6 to 10 spices or herbs to make. All dishes that are hot and spicy are not curries. Making curries involves cooking meats, vegetables, fish or fruits in a liquid that has been brought to a boil.

The curry paste is prepared with a combination of herbs and spices and then the main ingredient (meat, vegetable or fish) is added and simmered over low heat. Water is added and brought to boil to make a stew like dish. The heat is kept on a low throughout the procedure so as to accentuate the natural flavor of the ingredients.

The best way of making curry pastes is to use freshly ground herbs and spices. A pestle and mortar is the preferred tool to ensure the right flavor. This is because the heat generated by the fast rotating blades of a mixer grinder tends to ‘burn’ the herb, destroying the taste as well as the beneficial compounds in it. If it is difficult to avoid the use of an electric grinder, make sure you use a slow speed machine. For moist herbs like garlic and lemon grass, however, using the traditional mortar and pestle is considered a must.