Essiac Essentials by Sheila Snow Mali Klein

Author:Sheila Snow, Mali Klein [Sheila Snow, Mali Klein]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

Checklist:

• Buy the very best herbs on offer and organically grown if possible

• Remember that you are entitled to ask direct questions and to expect direct answers.

• National herbal organisations can usually supply lists of registered suppliers (See the “Resources and Suppliers” section at the back of the book). Call several companies and ask for price lists. Ask where they bought the herbs and how long they have been in storage.

• If the herbs have been imported, ask the country of origin and the likelihood of the herbs having been irradiated in transit.

• Don’t buy the herbs in plastic bags unless you have no other choice. If you suspect that the herbs have been stored in plastic bags or plastic containers for any length of time, do not accept them.

• All food products have a shelf life and a sell-by date. Herbs are no exception. Don’t be persuaded that herbs that have been around for three years are still as potent as they were six months after harvesting. They are not.

• There is a difference between wild crafted and wild harvested herbs. Wild crafted herbs are those that have been harvested from selected places and at the correct time of year. Wild harvested herbs could have come from wasteland around a landfill site at the end of a long, toxic season. Ensure that if you buy wild harvested herbs you get them only from a reputable dealer.

• Having satisfied yourself that you have the correct herbs, check them carefully before storing. They should smell fresh with no odour of mould. If they have little or no smell, they have been around for a very long time. Don’t buy them.

• Store the herbs in brown paper bags placed inside screw-top glass jars. Keep in a cool, dark place that is completely free from damp or condensation and not near either a microwave oven or the electricity meter.

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