With this selection of blogs, I want to give attention to culinary herbs that you can grow for you and your family, that have great health benefits and can grow in a small area such as a patio, veranda, carport or landing for an apartment. I addressed parsley last time, and this week I have chosen chives, (Allium schoenoprasum). Mine are presently out in flower, sadly not as full as they could be, but, I thought I would choose this one anyway. Because there real and I don’t have to find someone else’s photo.

My little pot of Chives, of which I keep eating from, otherwise it would be much bigger

Chives are probably one of the most commonly known culinary herbs and when used in cooking they are used principally used to add onion flavour, but without the stronger onion intensity or in some cases repeating. I also add chives into my cooking because it is another way of sneaking in greens without great effort, plus nutrition, as most, if not all herbs are typically higher in vitamins and minerals than larger fruits and vegetables. They are nutritional power packs, allowing us to physically eat less yet get more.

Chives is a native to continental Europe and including Britain, but now grows world wide in any regions tha are ranging from temperate to hot, and regions that get very cold it is best to bring it inside out of the cold, although they are usually frost-hardy.

Back in the middle ages, it was called the rush leek, from the Greek word schoinos – rush and prason – leek.


Culinary uses for Chives

Such a simple herb, so why not grow them? They really take very little space and care and last years, producing free food and flavour for very little effort, and have a beautiful mauve colour in a cute ball shape. Therefore, they can make an interesting addition, both for colour and shape to a garden. Pests generally don’t like them due to their sulphur content, yet bees love them, sounds like a win-win to me.

From a culinary point of view they make great additions and can be used in many recipes. I often use them in mashed potatoes or sweet potatoes, plus omelettes and other egg dishes or just in plain ole scrambled eggs in the morning. In the morning, I just wander out into my carport grab a selection of herbs, parsley and chives are often the main choices, bring them into the kitchen, finely chop them and lightly cook them just before I throw in the scrambled eggs, and voila, a yummy breakfast, better than any dry cereal I my book, and can fit into many diets, from Vegan to Keto.

Eggs and Chives, just wonderful

Chives can be added to salads to add a little zest or bite, mixed into egg sandwiches, sprinkled onto soups and casseroles for colour, aroma and flavour. I have chopped up some freshly picked chives and added it into homemade ricotta cheese. The flowers can be eaten raw and fresh, put into salads or you can place the petals in a butter or a vinegar. The unopened flowers are used at times in asian cooking.

Chive Butter

Ingredients

  • 100grams or 4 oz of unsalted butter
  • 4 tablespoons of freshly chopped chives
  • 1 tablespoon of freshly squeezed lemon juice
  • Celtic or Himilayan salt for taste
  • A pinch of pepper

Process

  • Soften the butter enough to allow easy blending of the chives
  • Evenly mix in the chives and butter together
  • Beat in the lemon juice
  • Add salt and pepper to taste
  • Place and cool down in the fridge
  • When cool but still soft enugh to spread it is ready for use
  • Should last 3 – 4 days in the fridge

Storage

Chives don’t store really well, and if you are storing them in a bottle they will need to to dried, but won’t keep for a long time. But they do keep in the freezer all chopped up in plastic bags for about six months.


The Herb Files

The most common mistake with chives is that it gets mixed up with another chives, what?! There are specifically two plants often called chives, they are similar in some ways, but they are still reasonably different. They are Garlic chives and Onion chives, both get called chives, but they are different. Onion chives have a round tubular stem that is hollow, with a pale purple flower, although one species does have a white flower, whereas garlic chives has a flat blade like stem, with fragrant white flowers. The leaves for both are used in cooking, but the bulb of garlic chives is not edible. The main difference when used in cooking is that onion chives give a ‘onion flavour’ and ‘garlic chives’ gives a garlic flavour, amazing isn’t it! But for thos who want a gentle garlic flavour instead of garlic itself, then you can use garlic chives.

Beauty in a bundle

Gardening with Chives

Apart from the obvious culinary uses, chives can make an excellent decorative or ornamental border around flowering and vegetable gardens, placed in rockeries, gaps in rock walls and in or on ledges and edges. As they grow to 15 to 30 cm/6″ to 9″ high and in clumps that are approximately 15cm/ 6 ” wide with their flowers being a beautiful long-lasting pale purple or lilac. When planting in garden beds etc., plant with plenty of blood and bone or good seaweed fertilisers, plus itis a good idea to mulch around the plant to keep it weed free. Chives has very little pest and disease problems, but does have occassional attcks from aphids. Use a natural spray or if you are careful you can hose them off.

Simple Garden Edging

Companion Planting

If your into companion planting you can plant chives along side roses tomatoes, carrots and grapes as well as fruit trees.

How to grow it

Chives like a well-draining soil that is light but slightly moist, but during hotter months thya may want extra watering. They can grow in full sun but don’t mind just a little shade at times.

The easiest way to get started is during spring is to ask a friendly gardening neighbour if they have any chives, and if they do, ask them if you can have some by dividing a small sample off the original clump. Simply plant this into a pot about 20cm or 8″, water it in and just wait a couple of weeks before attempting to start harvesting. Yes, they really are tough plants to learn on.

Although not organic, at least they are cheaper in this world of ‘everything costs heaps’.

To grow from seed, and you have hot summers, only plant from autumn to spring, but if you have a more milder summer, then you can plant from spring to autumn.

To plant your seeds, prepare a container such as a tray, window box or pot with good vegetable potting mix, then push a few holes about 6mm or 1/4″ into the mix with your finger and about 15cm or 6″ apart, (as you won’t need many plants anyway, and four is heaps for a family, unless you are going to sell or trade them) and drop a couple of seeds into each hole. Once you have done that, simply cover them over, and gently water the mix. Keep the mix slightly moist, and all going good, they should be popping out of the ground in about 2 – 3 weeks, unless it quite cold there. Thin out if you have too many. Harvest the leaves close to the ground as you need them, and to keep them fresh or grow more if you intend to dry or freeze them for later use.

Some tips

If you have rather cold winters, bring your pot of chives inside to take care of it. Also, it is a good thing to divide your bunch of chives about every two years.

Tech stuff

From a more technical perspective, 50 grams has approximately 40% of your daily needs of vitamin A, and just under 50% of your daily needs of vitamin C. Plus, more than your daily needs of vitamin K, and over 10% of folate. It also has other vitamins such as: Thiamin, Niacin, Pantothenic Acid, Riboflavin, and Vitamin B6.

It has minerals such as, Calcium, Iron, Magnesium, Phosphorus, Zinc, Potassium, Copper and Manganese. Plus, good ole dietary fibre, yeah!


Please remember, this blog cannot replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a The Herbarius

Website: http://www.theherbarius.com.au

Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

A mini forest of Parsley

Honestly, there are herbs everywhere, and why can I say this with such confidence, and unless you live where there are no plants, you will have a herb somewhere, because all plants are herbs.

So let’s get back to the point, if you have a store nearby that sells gardening supplies and/or you have access to a computer that has internet access, well, you should have no excuse not to order some herb seeds and anything else you need, unless you have no money. At first, I would suggest herbs that you can use in cooking or at least some form of food preparation, and this will depend entirely on you and your families likes and dislikes. Culinary herbs are not just good for cooking and flavour, but, they are actually very nutritious, high in vitamins and minerals and other wonderful constituents beneficial for your health.

A common herb that is used in cooking is parsley (Petroselinum spp.), and there are at least three main varieties, the common or curled leaf parsley (Petroselinum crispum), the Italian or flat parsley (Petroselinum crispum var. neapolitanum), and the German parsley or Hamburg variety (Petroselinum crispum var. tuberosum). So you can buy the variety you prefer or be adventurous and buy all three. Either way, just hurry up and buy something. Times-a-wasting.

Preparation

The soil has to be rich, as in rich in humus, such as well composted vegetable matter and animal manure, and suitable natural fertiliser, which is optional, but you may need some later on. Also, it needs to be moist, not soaking just moist to touch and doesn’t become water logged. Most vegetable potting mixes are generally fine, just buy a quantity version, because if you skimp now, it will come back somewhere else. After a year you will need to repot the parsley with fresh potting mix, as the mix will become exhausted, especially if you want it to be highly beneficial.

My own happy little bunch of Parsley

How to grow your Parsley?

In hotter climates, you can plant all year round, unless very dry or hot, then don’t plant during summer. In temperate climates you can plant from spring to autumn, and in cool to cold climates only plant during spring and summer.

Method 1. Go and buy some seedlings, this is the quickest and easiest method, but the more expensive. So, if your local store has vegetable and herb seedlings, you could go down and buy a punnet or container of seedlings and plant them into a container with the potting/soil mentioned above. You won’t need too many as one decent parsley plant will you give lots of product and four to six plants will give you more than you’ll ever need. But hey, why don’t you trade the excess with a neighbour, and butchers use lots of parsley.

Dig a slightly wider hole than the size of the seedling, gently remove the seedling by turning upside down the punnet, gently hold the stem at the base of the plant and lightly squeeze the underneath plastic from different directions, and then push on the very bottom and then carefully pull it out, tickle the roots and make sure that they are not in a clump at the bottom, slightly spreading the roots and place this new baby into his spot, push in and firm up the potting mix around the plant and then do the next one the same and once you have them all in, give them a good but gentle watering. Here is a tip, do not allow the potting mix to build up around the base or what they call the crown of the plant, it must sit just above the mix. Make sure you place the container in a sunny position, and then give it a good watering once a week. If you have a hot dry region you may need to give them a little watering every couple of days for the first week, just to get them established. Either way, keep the soil slightly moist.

Some cheap parsley seeds from the local discount store

Method 2. Grow the seeds in a container indoors or at least in a protected area out of the sun. Seeds don’t need sunlight to germinate, just the right temperature, and moisture etc. Fill the container almost to the top with potting mix, simply sprinkle a few seeds on top and rake them just into the mix about 5mm or 1/4″ gently water and cover with a clean rag or hessian bag or similar, even plastic works, and if all is well, they should start emerging in about 3-4 weeks, just keep the mix and cloth slightly moist. Once they start coming up, remove the cloth and keep out of direct sunlight until they strengthen. Any sickly or excess ones thin out. Remember you only need a few plants and you need space between them, say 15cm to 30cm. Once they are healthy and growing well move them out into the sunshine.

Method 3. Plant them directly into the ground. But make sure that there are no more frosts around. Make sure the soil is rich and well tilled and soft for at least 10cm or 3″ deep and slightly moist. Make rows or holes about 5mm and sow into these and lightly cover with the soil and gently add water. You could even place a hessian bag or cloth over them to keep the soil moist and prevent it from drying out. Once they start emerging, remove the cloth, and continue care with watering and weeding etc., until established, then once growing well start harvesting your wonderful parsley.

Benefits of Parsley

It is a low calorie food yet is extremely nutrient dense, being high in vitamin A, which is great for eye health, vitamin C and very high in vitamin K, which helps with bone health. It’s great for iron, plus calcium, folate and potassium, and lesser amounts of magnesium and manganese, along with some fibre. It also is very high in powerful antioxidants, such as the flavonoids – myricetin and apigenin and others. Also carotenoids, such as beta carotene, zeaxanthin and lutein, which help to reduce risk of some diseases, and the vitamin C is also an antioxidant.

Please remember, this blog cannot replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a The Herbarius

Website: http://www.theherbarius.com.au

Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

Ribwort

Now where to start?

In my last blog, I mentioned that you may have herbs basically at your own back door and not know it. For many people this is true, no matter where you are in the world, but for some this isn’t true. So what is at least one answer to deal with a lack of useful herbs, that’s easy, you import your herbs, no I don’t mean ordering a plant or cuttings or seeds online, although this is okay, and you may have to do this, but what I am suggesting first is to literally go and find a herb in your area, that’s not illegal to take of course, or at least you should ask, and then shove it in a pot a grow it yourself.

A simple place to start

A common herb, which is found in many countries and found close to or reasonably near to civilisation and most would declare a weed is “Ribwort” or it’s botanical name is Plantago lanceolata. Yes I know, it is not a very flattering name is it? But, it is simply excellent for upper respiratory issues as it’s actions are expectorant, demulcent, astringent, anti-inflammatory, anticatarral, antiseptic, mucus membrane tonic, and wound healing. And this being a list of so many human aliments, why wouldn’t you want such a useful herb right there. Which can be used for common conditions such as coughs, rhinitis, sinusitis, nasal catarrh, laryngitis, plus topically for wounds from cuts and abrasions, boths fresh or slow healing, haemorrhoids and mouth ulcers, and that is just for starters.

The Weed File

Plantago Lanceolata does have a few look-a-likes or close brothers if you will, the common one it is confused with is typically called Plantain, which has nothing to do with the thing that looks like a banana. The easiest way to recognise ribwort from plantain is th esize of the leaf, ribwort is long and skinny, and Plantain is broad and wide. Thankfully, they both function the same and mixing them up poses no safety issues.

Some other similar species with possible mix ups are Buck’s-Horn plantain (Plantago coronopus), Sago weed (Plantago cunninghammii, P. drummondi)

Some different species that can be mixed up especially as young plants are: Wireweed (Polygonum aviculare), Corn Spurry (Spergula arvensis), Purple Calandrinia (Calandrinia menziesii)

So how do I do this?

First you need to go and get it, typically it is found where man has interfered with the environment and people traffic through such as foot paths, road sides, fields and vacant lots. Plus it is found more often in areas or groun that tends to more moisture, meaning, if water was moving on top of the ground or just underneath, that little spot tends to stay damper for longer, it is near low lying areas or creeks or slightly more shaded areas, then that is where it is likely to be.

Take with you either damp paper or clean damp cloth and a long philps screwdriver or some other pointy object, locate the plant and use that pointy object to loosen around the roots and lift it out. Roll the damp paper or cloth around the plant and take it back home.

Planting Ribwort

Ribwort is just so simple to plant and care for, Prepare container that’s about 150mm or 6″ in diameter, with some good potting mix, or good soil with compost, and slightly moisten the mix. Then poke a hole about as deep as the root system and just put it in the hole and with your fingers, press around it to stand it up, water inand keep the soil moist from then on, and there you are, it’ll just keep going and going. Always just sitting there, fresh and ready to be used. Personally, I would suggest always keeping it in pots, so as not to spread it all over the country side as this will encourage others to use herbicides, and we frankly just don’t need more poisons.

From seed

Ribwort is quite easy to grow from seed, and you can obtain this seed from the plant itself or buy then online. With any plant which some will call weeds, you may not be able to buy into your state or region.

  • Simply prepare a container with potting mix
  • Make a few holes in it
  • Drop a few seeds into the holes
  • Cover over
  • And well water in
  • In a short while up they come and your away

Maintenance

Ribwort does get pests such as aphids and some moths and other diseases, generally these are not so serious and so long as it is given basic care, that is, some water every now and again, and a spot of fertiliser, it will be fine. Of course it won’t survive snow and ice, but some seed can survive at times until spring.

Due to having a ‘tap root’ it tends to indicate, that the soil in that area has or is becoming compacted, therefore a simple help to remove it out of your lawns and fields is to open up and loosen the soil. This is why regular cultivation, that is, loosening it up reduces it population.

Here’s my very own Ribwort that I have had for several years
A closeup of the leaf for further pictures see the gallery

How do you use it?

So how would you use it for coughs or a sore throat, for example; simply cut off two of the fresh leaves about the same size as the photos above, chop them up a bit with a knife, chuck them into a cup or mug, pour in some freshly boiled water and cover, and wait a 10 minutes. You don’t have to, but you can then strain out the leaves add a suitable sweetener if required such as stevia, raw honey, monk fruit or erythritol, and drink. To help, and not too hot, you can gargle it as well.

You can make a similar tea as above out of the seeds, just use one teaspoon instead of the leaves, or use one tablespoon of dried leaves.

It can add many additional herbs to this simple recipe above if you wish, such as lemon balm or lemon grass, parsley or oregano, even sage, who knows really? An excellent herb to add is echinacea root, which is stronger than the echinacea leaf. In this case, I would make a decoction of the root by boiling it for 30-40 minutes, then add the Ribwort (or any other herbs) once you have turned off the heat, and leave it covered for about 10 minutes. Then drink slowly, but try to finish the drink before it gets cold, as hot teas seem to soothe sore throats and softens mucus.

Culinary Uses

The young leaves can be used in salads, with a slightly bitter taste, older leaves are not very good for salads, butu are fine for teas and decoctions.

The seeds, husks and flower heads are edible and are an excellent source of fibre for your diet. The famous ‘psyllium husks’ sometimes called Fleaseed, Plantago psyllium, is in the very same family as ribwort. The seeds due to their mucilage content can be placed into hot boiling water, which then turn into a jelly-like consistency, these can be added to fruit drinks and smoothies to add a thickener.

If your a rabbit or similar such as a guinea pig you also can eat ribwort.


Collection

The leaves can technically be harvested at any time, but for used in fresh salads only choose young ones, but for herbalism, teas and decoctions it is better to be collected just before or during blossoming time. Don’t remove all the leaves as you don’t want the plant to die off, and you may need some later, only harvest no more than 1/2 to 2/3rds of the plant maximum. Always make sure that the leaves are free from defects, such as insect bites, discolouration and any fungi, plus any chemicals, sprays and other poisons.

Drying

Simply place the leaves on a dry, clean kitchen towel, or paper towel in a well ventilated room, once the leaves are completely dry, place them into a sealed glass container and label. If kept dry, clean and cool and in a dark place, it should keep for up to two years. If you see or smell mouldiness then throw it out.

Herbalism

The information below is for informational and education purposes only. So please do not “self-treat”. When seeking any ‘therapeutic’ advice always see a Qualified Health Care Professional first.

Parts used:

Leaf and flower and seed head

Dosage:

6.0 – 12.0 grams

Main actions:

Expectorant – global, demulcent, astringent, anti-inflammatory, anti-catarrhal, antiseptic, mucus membrane tonic, and wound healing

Indications:

All types of coughs, nasal catarrh – rhinitis, sinusitis, laryngitis, slow healing wounds – topically, haemorrhoids, and mouth ulcers

Constituents:

Anthraquinone glycosides, phenolics, and tannins

Safety concerns:

Pregnancy and lactation, in high doses, otherwise none known

Adulterants:

Adulterated with similar species of Rheum



As I continue this blog I intend to add more useful, yet easy to grow herbs, which you can keep at your back door, veranda, patio, carport or even on the landing of your apartment. So follow along as there’s so much more to discover.


Please remember, this blog cannot replace a health care professional, and is for informational and educational purposes only and is not for medical advice or treatment. If you have a known serious condition, or are pregnant, please consult your health care professional, before use.

Kind Regards,

Russell a.k.a. The Herbarius

Website: http://www.theherbarius.com.au

Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

Have you ever wondered?

Why am I writing this blog?

I don’t know if you have ever wondered, but I have often wondered to myself, what would I do if the power went out for quite some time, for example, for a week or two, or maybe more even and something went medically wrong, it could be a nasty accident, a woman giving birth or an illness getting around, or simply a bad cold with a sore throat and lets say a headache thrown in for good measure, what would you do for medications? With our local chemist or super market just down the road, a bad cold is quite easy to treat and get back into life. But, is dependence on the local chemist, that is, the pharmaceutical industry really isn’t a good thing. There are many benefits that the pharmaceutical industry has given us. I personally have used there products many times, from simple bandaids to various pain killers to help myself to get by, and I guess they like it, and it helps them be what they are – a business, but is it really a wise or good thing, in the end, to be ‘so’ dependent, I think not.

Now before you read too much into what I’m saying, am I asking you not to buy medications or worse still not to see a doctor, absolutely not, this could be very harmful or life threatening, and if you need medical advice, or you have a medical emergency, go and get help as fast as you can. They produce some pretty amazing things, and when you need those pain killers, especially when your really hurt bad, you’ll be glad that they were there, but what if the power went out for two weeks, what would you do to treat yourself or a loved one?

If only you could just walk out your back door and right there was something that cost you nothing, yet could do you and others so much good, and possibly for free. Well, often there is something there, we just don’t realise it, because we have never been taught. That sore throat, that nasty scrape, that tummy bug, there really is help on hand.

Two examples:

1) My son was living away from home and in the big city and when I visited him one day, he had a sore throat and sniffles and was feeling miserable, and I wondered to myself, “what can I do for my son?” “Hang on a minute I thought, there has to be something growing here somewhere”. So off I went, and I just literally walked down the road less than a hundred metres and there was some Ribwort (Plantago lanceolata) for you technical buffs, very similar to Plantain (not the banana), “aha”, I said, “just what I’m looking for”, so I grabbed a few leaves and went back to his kitchen and chopped them up, threw them into some boiling water, added a little sweetener, and gave it to him to drink. Later on, I grabbed a few of the small plants growing just down the road and plant them into a long rectangular plastic pot, watered them in for good measure, and now he has his own, right at that door source of herbal help, at no cost, and ever ready to go. His medicine cabinate was growing outside. 

2) My daugther texted me one day, “Dad, what can you take for a sore throat”, now I could have just ask her why didn’t she go down the road and buy some cough lollies to sooth her sore throat. But no, I didn’t for two reasons, one, knew she wanted  a ‘natural’ source, and two, I wanted to teach her how to find and identify the source. So I drove around and found the plant, took several photos and sent them to her, so that she could help herself out and others in the future. Yes I wanted to empower her, like the old adage, “give a man a fish and feed him for a day, teach him to fish and feed him for life”. 

 

A nice crop of White clover, can you spot the bee? White clover has much to offer and it grows in many places and is killed off as a weed,

This level of ease and simplicity is really there, and yes it does exist, we all just need to learn and stop putting ourselves down, give ourselves a fair go and get ourselves educated, for what we are looking for, and how to use it. A bit of simple education and away we go.

So, come along with me on a journey of discovery and adventure as I present various herbs, and what are just some of the things you can do with them that are probably just at your back door or at least down the road. There will be many lessons learned by all of us, and I do mean to include my-humble-self in this, not just the readers, as not only am I learning how to blog, but how to do my best to present to you the reader, how to discover these plants for yourself, how to safely identify them correctly, and how to use them in different ways for your benefit.

I enjoy input and suggestions from others, so if you think I could do something better, just spin me a line and I’ll certainly consider it. Or if you have something encouraging to say then that would be nice too. If you have any questions about the herbs or methods or recipes that I present, just ask and I’ll do my best to answer them. If you cannot find any of the herbs that I write about, then in most cases I can post them to you. Just let me know what you interested in and I will to get the price of the item or items your interested in and the cost of postage, at the best price I can find and let you know.

I little about myself

I am happily married with four adult children and have already reached half a century, so it’s easy rolling from now on, and feel like I am restarting my life over again. Due to starting so many new things and frankly I encourage you to do the same.

I have always enjoyed the ‘Bush” as we call it here in Australia, and I have always loved adventure and to explore. I use to love going on camping trips when I was a boy, where I would go fishing with a close friend over long weekends. I went to the scouts one night if that helps any and would often go riding off on my own for hours to my mother’s distress. My heritage has farming and horticulture in its background and my parents successfully owned and ran a plant nursery in which they grew seedlings for herbs, vegetables and natives.

When I was young and foolish and wasn’t most of us, I honestly didn’t care enough about what I ate and what I did, but over the years after slowly doing more and more damage to myself, I started to change my views to how to live and what to eat. So now I am very conscious of what one should eat and how one should live. Up to now I have completed Statements of Attainments (SOA’s) for Advanced Diplomas in Natruopathy, Herbal Medicine and Nutritional Medicine, which involved four years of fulltime study and since then, I have completed a Diplomas in Master Herbalist and also Clinical Nutrition Consultation.

Next year I intend to continue further studies into other modalities, and honestly, I hope to continue studies in Natural and Alternative Medicines, for the rest of my natural life. These ‘continuing studies’ will involve much travel, and meeting people of different understandings, knowledge and experience in Traditional Medicine.

Here I am observing traditional medicine in Udaipur, Rajasthan India

I have recently started an online business selling herbs and herbal teas (tisanes) and can provide you with individualised herbal remedies for many indications. I have called my business, “The Herbarius”, which simply means ‘The Herbalist’, because I believe that Herbalism, the simple the use of herbs, and Nutrition, is the ancient and proper method for health and healing is still one of the best methods to bring about vitality to people everywhere.

Please remember, this blog cannot replace a health care professional or medical care, it is for informational and educational purposes only and is not for medical advice or treatment, and no cure is implied. If you have a known serious condition, or are pregnant, please consult your health care professional, before use, and a person should take medical advice where necessary.

Russell a.k.a. The Herbarius

Website: http://www.theherbarius.com.au

Email: theherbalist@theherbarius.com.au

Sales: sales@theherbarius.com.au

“Saving money is digging out to Freedom” – Herbal Panda