FRESH HERBS AND THE HUMAN AURA
The aroma of freshly picked, chopped leaves added to a favourite dish, makes the mouth water. More than fifty years herbs have played a huge role in my life. Whether as a companion garden in the vegetable patch or as a salad herb or a stewing herb. Each have their own characteristics, nutritional value and auric vitality energy. When you pick a fresh herb it gives off an aroma that will trigger sensitivity in the human aura. When you pick and eat it within one hour, the herb sends its nutritional benefits into the body while its aroma awakens the human or animal aura to its pleasure centre.
GARDEN HERBS - colour energy & nutrition
BASIL (Mulberry pink energy)
Wonderful on pizza and for salads and pasta dishes.
Traces of Vitamin B6, Vitamin K, Iron, Calcium, Potassium, Zinc and Manganese.
CHERVIL (Iridescent green energy)
A popular herb used for sauce, mayonnaise, dressings, garnish, salads, fish and chicken dishes.
177% Iron, 134% Calcium, 83% Vitamin C, traces of Vitamin B6 and magnesium.
CHIVES garlic (Apple green energy)
Use for sandwiches, soups, sauces, pate, stuffing and salads.
96% Vitamin C, traces of Calcium, iron, Vitamin B6 and magnesium.
CHIVES onion (Apple green energy)
Great for dips, pate, sauces, garnish, salads, seafood and chicken dishes.
96% Vitamin C, and traces of Vitamin B6, Calcium, Iron and magnesium.
CORIANDER (Salmon pink energy)
Used both asian and European dishes, soups and salads.
Traces of Vitamin C, Potassium, Calcium and Iron.
DILL (Silver grey energy)
Add to seafood and chicken dishes, cheese, and sauces.
Vitamin B6, Vitamin C, Calcium, Magnesium and Iron.
FENUGREEK (Buttercup yellow energy)
Soup, vegetable dishes, bakes, stews.
186% Iron, with traces of vitamin C, B-6, calcium and magnesium.
MINT FAMILY (Pearl energy)
A herb for herbal tea, soups, sauces, cooked dishes and salads.
Traces of Vitamin C, Vitamin B6, Iron, Calcium and Magnesium.
LOVAGE (Pearl energy)
Soups, bakes, stews.
Vitamin C and B-complex vitamins, calcium, potassium, and magnesium.
LEBANESE CRESS (Carmine energy)
A hot and spicy herb works well in stews and salads.
High in Iron, Vitamins A, B and C, Protein, Phosphorus, Calcium and Potassium.
LEMON or LIME BALM (Buttercup yellow)
A flavourful herb used in teas and cool drinks, salads, sauces, marinades and stuffing mix.
Rich in Vitamin C, Vitamin B6, Iron, Calcium and Magnesium.
LEMON or LIME VERBENA (Pearl energy)
Makes a lovely cool drink. Flavours ice cream and desserts. Use in stuffings and sources.
Rich in vitamin C with traces of Vitamin B6, Iron, Calcium and Potassium.
OREGANO (Iridescent green energy)
A popular herb in European cooking.
Vitamins C, K, A, E and B, Calcium, Iron, Sodium, Phosphorous, Magnesium.
PARSLEY (Primrose yellow energy)
Add to a wide variety of cooked dishes, salads, pizza and sauces.
Rich in vitamin, with traces of Vitamin of B6, Magnesium and Calcium.
ROCKET (Apple green energy)
Good for salads, sandwiches, and stir fry meals.
Vitamin C, Iron, Vitamin B6, Calcium and Magnesium.
ROSEMARY (Amber energy)
A strongly flavoured herb for baking and slow cooking.
Rich in Manganese, traces of Niacin, thiamine, Folate and Riboflavin.
SAGE (Peach energy)
A subtle versatile herbs that suits a variety of dishes.
Traces of Vitamin K, Vitamin K, Vitamin B6, Manganese, Iron and Calcium.
SALAD BURNET (Buttercup yellow energy)
Salads, sandwiches, stuffings, garnish, pate, cold soups.
Vitamin C, B and A, calcium, potassium, iron and magnesium.
SAVORY Winter/Summer (Apple green energy)
Stews, soups, bakes, slow cooking.
Dietary fiber, niacin, vitamin(s) B6, C, A, calcium, iron, manganese, and magnesium.
SWEET MARJORAM (Lemon yellow energy)
A favourite herb of mine. Use in omelette, quiche, pizza, pasta, poultry, snacks and cheeses.
Rich in Potassium and Magnesium with traces of vitamin K, Vitamin A and folate.
SORREL (Carmine energy)
A popular herb in Europe to use in soup, stews, stuffing and bakes.
Vitamin A, Vitamin C, Iron, Magnesium and Manganese.
TARAGON ( cream energy)
A favourite herb for root vegetable soups, stews and cheeses.
Traces of Vitamin C, Vitamin B6, Calcium, Iron, Manganese.
THYME (Apple green energy)
An age old herb for pizza, roasts, slow cooked dishes, salad dressings, marinades.
Traces of Vitamin C, Vitamin A, Potassium and Magnesium.
OLD KNOWLEDGE
HERBS in the unfolding history of humankind, have played a central role in medicine and food. There is little doubt that herb’s played a major role as therapeutic aids in ancient times. They have helped to sustain the health in the development of humankind. Some herbs were used in religious ceremonies and cult rituals to awaken the spiritual self or ward off evil spirits. Herbs were also used to give flavour to tasteless foods and to disguise the taste of rotting food.
In ancient Egypt, treatments were the work of the Herb Women. Much of the knowledge of their herbal medicine was passed onto the Greeks - Hippocrates (470-377BC) acquired their knowledge and began a process of observation and examination which characterised the birth of the science of medicine.
In my garden I have gathered hundreds of herbal culinary and medicinal plants. I respect Mother nature to provide humankind and animals, with natural food and medicine that is filled with the life-force of nature. A lime verbena shrub is planted in the garden outside my kitchen door. I make a refreshing warm tea - add a little honey to a few leaves and steep in hot water for several minutes. I love to make homemade lemonade with several lemon verbena leaves to enhance its flavour. Close to my kitchen door, is a large pot of spearmint to use as a garnish, or refreshing tea, or added to braised vegetables or potato salad. Pride of place are two large pots of Sweet Marjoram, my go to herb, for all occasions. It’s flavour always serves to please!
Fresh herbs can enhance the health and spiritual wellbeing of an aura.