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  • A 24 hour juice fast before starting an herbal formula will often produce greater effectiveness.
  • Abstinence from alcohol, red meat, caffeine, and tobacco gives the herbs a cleaner environment in which to work.
  • Take capsules with warm water for faster absorption.
  • Do not drink citrus juice with a formula that contains Ginseng.
  • Take capsules before or with meals. Herbs are high in minerals and trace minerals, the basic elements missing or diminished in today's over-sprayed, over-fertilized farming. In addition to their own attributes, minerals and trace minerals are the bonding agents between you and your food, and the basic element in food assimilation. Herbs provide not only the healing essences to support the body in overcoming disease, but also the foundation that allows it to take them in.
  • Herbal teas are easily absorbed by the body as hot liquid. Even though they are the least concentrated of all herbal formulas, many herbs are optimally effective when steeped in boiling water. The heat releases herbal potency and volatile oils, providing flushing action that is excellent in cleansing toxic wastes that have been loosened and dissolved by the herbs. Note that leaves and flowers are never boiled. Bring water to a boil and then remove from the heat before adding the herb. Roots and bark are boiled for about 20 minutes.
  • Herbal capsules are 4 times stronger than teas.
  • Herbal extracts (tinctures) are 4 to 8 times stronger than capsules. Drops are placed under the tongue and held as long as possible. Take 3 to 4 times a day for the first week in an acute condition. Rest on the seventh day and resume for the next six days or for four days after symptoms disappear.
  • There are some herbs that are very potent and beneficial in small amounts and should not be used alone, such herbs as capsicum, tansy, lobelia (Indian tobacco), wormwood, poke root, and rue to name a few.
  • Just because an herb is a "natural" substance does not mean it is safe. This is another reminder of the importance to educate yourself about herbs and their uses.

Cilantro Substitute
I remember being introduced to cilantro in the mid-eighties when fresh herbs were making a come-back. Then, it was an exotic find, but now, for my salsa, I wouldn't think of leaving cilantro out of my garden. And I constantly look for better varieties that do not bolt quickly. I did find a substitute, Vietnamese coriander, also known as Rau Ram (Polygonum odoratum), which tastes a lot like cilantro and is a perennial. It is used as a medicinal and culinary herb in southeast Asia in meat dishes, especially fowl. Rau Ram can be grown indoors under strong light.

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