Bleeding, Fever, Infections, and Poultice
Answered by: Conrad Richter
Question from: Gregory King
Posted on: July 31, 1998

I would like to know which herbs can be eaten raw.

Many can be eaten raw. Among culinary herbs, basil, mint, chives, garlic, rosemary, oregano, thyme, parsley, coriander, and many, many, more. There are good books that celebrate the virtues of growing and using fresh herbs in cooking. Try "The Herbal Palate Cookbook" by Maggie Oster and Sal Gilbertie (available from Richters) for great tips on using fresh herbs.

And which herbs help fever, bleeding and infections.

According to Daniel Mowrey in his book "Proven Herbal Remedies" (available from Richters), echinacea, myrrh gum, goldenseal, licorice, blue vervain and garlic all help treal fevers and infections.

There are many plants that can slow or stop bleeding. John Lust lists over 100 astringent herbs in his book "The Herb Book" also available from Richters.

And, what is a poultice?

A poultice is an application method whereby herbs are mashed or cooked and applied externally, usually with the aid of a cloth or bandage to hold the herbs in place. The direct application of herbs to the affected area often speeds healing, and in some cases, is the only way to deliver the medicinal agents in the herbs to the area.

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