Comptonia peregrina/Sweet Fern

pH 3.8

Aroma and Taste A mildly fruity, very green and dry herbal scent with an unusual undertone. The taste undiluted is herby sweet, with a strong taste of bitter cherries, really yummy. Diluted, the cherry fades and the herb moves forward. All in all a truly delightful and delicious drink.

Stability and Shelf Life Unknown. Certainly lasts one year or more, and based on the pH and initial trials, probably two years or more.

Properties and Applications Moderately antibacterial and astringent; use undiluted as a mouthwash for toothache, sore gums, and cankers; it works amazingly well—even better when combined with immortelle. Like bay laurel, sweet fern clears the lymphatic system, and I would choose this over bay for internal use in cases of malignant lymph nodes or tumors. In cancer treatments, combine with sweet gale and use at 50 to 70 percent dilution topically as a compress, or internally take up to sixty milliliters per day diluted in water, in combination with any other treatments being used. There are a number of reported cases of cows being cured of tumors after grazing on sweet fern. Of course, in cases of cancer, please do tell your doctor about any natural treatments you are using.

The plant is actually a subshrub, not a fern, and it shows up in areas of depleted soil that have been lying fallow some years, helping revitalize the soil with its nitrogen-fixing roots. Historically it was used for poison ivy, which grows in similar locations, and also as a topical compress to draw out boils and abcesses. For poison ivy or poison oak, apply neat tea tree oil all over the area, then bind with cloths soaked in sweet fern hydrosol. It is imperative not to scratch poison ivy or it will go systemic and affect the entire body, including mucus membranes, which is highly unpleasant.

Coriandrum sativum/Coriander Herb-and-Seed and Coriander Seed

pH 3.5–3.7

Aroma and Taste Dramatic difference between the herb-and-seed variety and the seed-only variety, as one would expect. The herb-and-seed variety smells and tastes so strongly of cilantro that one has to look hard for the seed flavor underneath. Even diluted it is very intense and tends to bulldoze over any subtle flavors, although it blends well with the strongly herbaceous hydrosols like fennel or basil if used in a low percentage. The seed-only variety is much softer, with a very delicate nondescript odor but a sweet and intense flavor much like the ground seeds. Diluted, the flavor is very nice.

Stability and Shelf Life Unknown.

Properties and Applications An excellent overall digestive tonic. The seed variety works better on gas, bloating, and mild constipation resulting from poor eating habits. The potential for the herb-and-seed variety is in the area of chelation therapy. Fresh cilantro herb has been shown to chelate heavy metals, particularly lead and mercury, from the body. I would like to see some testing on the effects of the hydrosol in removing heavy metals, as this would be an amazing and inexpensive way to achieve this therapy.