8 Jul 2024

4 Herbal Recipes That Are Best Made With FRESH Plant Material

TagsFresh Mint Mojito Mocktail, fresh plant material, herbal preparations, herbal recipes, lemon balm solar infusion tea, milky oat tincture, St. John's wort oil

In the realm of herbalism, sometimes fresh is best. There is something enchanting about the aroma of freshly picked herbs, the way their vibrant colors catch the light, and the burst of flavor and aroma they add to any herbal recipe. While dried herbs have their place, in some cases they may not be as ideal as their fresh counterparts in terms of potency, fragrance, and nutrients. Embracing the use of fresh herbs can greatly enhance both the sensory experience and health aspects of certain herbal recipes.

In this article, we’ll explore four herbal recipes that shine brightest when made with fresh herbs straight from your garden, local farm, or even your kitchen windowsill. From invigorating teas to topical preparations, these recipes celebrate the unique qualities that only fresh herbs can bring. Each recipe not only enhances the flavor or effectiveness of the herbs but also embraces their natural beauty and vitality. Whether you’re a seasoned herbal enthusiast or just beginning your journey, these fresh herbal recipes will inspire you to incorporate the richness of living plants into your daily life.

woman holding fresh milky oats in her hands

Working with Fresh Herbal Plants

The moment a plant is harvested and begins its journey away from its native soil, it gradually loses its vibrancy and potency. This is especially true for aromatic plants, which contain volatile oils and aromatic compounds that contribute to their scent profile and health virtues. These oils volatilize during the drying process or degrade with heat application, leading to a loss of potency and aroma.

In addition, many of the active compounds in herbs, such as antioxidants, vitamins, and polyphenols, are present in higher concentrations in fresh herbs. Drying can diminish these compounds, reducing the herb’s overall potency and health benefits. For these reasons, fresh herbs often have complex aromatic, flavor, and nutritional profiles that can be muted or altered when dried.

However, there are some benefits to dried herbs, and they can still be a rich source of nutrients and beneficial phytochemical compounds, particularly when dried properly. The process of drying herbs preserves them for later use, which is especially helpful in colder months when fresh herbs aren’t accessible. Additionally, certain herbal recipes specifically call for dried herbs due to their lower water content compared to fresh herbs, which can affect the recipe. For example, dried herbs are often chosen for oil infusions and electuaries (honey extracts) because the presence of water in fresh herbs increases the risk of spoilage or rancidity in oil and honey.

Let’s explore four fabulous herbal recipes that are best made using fresh plant material.

4 Fresh Plant Herbal Recipes

pouring oil into a jar of milky oats

How to Make Fresh Milky Oats (Avena sativa) Tincture

The everyday oat plant, Avena sativa, provides the base for our breakfast oatmeal and creamy oat milk lattes. In herbalism, its dried stems and leaves are known as oat straw, while the fresh seed tops are referred to as milky oats. This name originates from the milky, sap-like liquid that exudes from the fresh oat tops when they are in their milky stage. Making a tincture of the milky oats while they’re fresh preserves their bioactive potency (Herbal Academy, 2014). As the seeds mature in the oat grain or when the fresh milky oats are dried, the milky substance disappears.

Milky oats are highly nutritive and nourishing for the nervous system, containing minerals and trace nutrients such as silica, magnesium, phosphorus, iron, calcium, protein, and vitamins A, B, and C (Holmes, 1997 and Berger, 1998). It can also help soothe stress and anxiety and bring overall balance to the mood.

woman stirring a jar of milky oat tincture

Milky Oats Tincture

This milky oats tincture can help soothe stress and anxiety and bring overall balance to the mood.

Ingredients

Fresh oat (Avena sativa) milky tops
Everclear 151, or 150-proof cane or grain alcohol (75% ABV)

Materials

Scale
Blender or food processor
Clean and dry glass canning jar with lid
Cheesecloth or fine mesh muslin bag
Label and pen

Directions

Vitamins and minerals are soluble in water (not alcohol), while other constituents like alkaloids and saponins are alcohol-soluble. Since milky oats are mineral-rich, we want to use both water and alcohol in the menstruum to maximize the extraction potential of both water and alcohol-soluble constituents (Carr, n.d.). It’s generally recommended to use a menstruum of 75% alcohol and 25% water for fresh milky oats. For this recipe, we will use a 1:2 ratio at 75%, meaning 1 part fresh plant material to 2 parts menstruum. We’ll be using grams and milliliters, so that means for each 1 g of milky oats, we’ll use 2 mL of menstruum.

First, weigh the fresh milky oats using a scale.
Multiply the weight of the plant material by 2 to calculate how much menstruum to use. For example, if you have 100 g of milky oats, you will use 200 mL of menstruum of 75% alcohol and 25% water to make a 1:2 ratio. Measure out the determined amount of alcohol and water.
Instead of chopping up the fresh herbs with a knife, it’s best to use a blender or food processor to make sure all the milky juices go in your tincture and to break it down enough so that the volume of menstruum covers the herb material during maceration. Pour the alcohol into the blender or processor, then add the fresh plant material, put on the lid, and turn it on—you don’t want a full puree, but a fine chop.
Once the plant material is blended, pour the mixture into a sanitized glass canning jar and cover it with the lid. Be sure to label it with the ingredients and the date.
Place the jar in a cool, dark place to macerate for 4-6 weeks. Visit it every once and a while to shake the jar.
When it’s ready, strain the tincture using several layers of cheesecloth or a fine mesh muslin bag, squeezing the material with your hands to release all of the alcohol from the plant material. You can then transfer your finished tincture to amber dropper bottles for ease of use.

a jar of St. John's Wort Oil sitting on a table

St. John’s Wort (Hypericum perforatum) Oil

The beautiful and vibrant little yellow flowers of St. John’s wort are known to help ease depression and seasonal affective disorder (SAD). In addition, the flowers can be utilized topically to soothe sore muscles, ease nerve pain as well as mild pain and inflammation associated with sciatica, and address viral skin issues like herpes and shingles (Kloos, 2017).

St. John’s wort flowers are an exception to the general rule of using dried herbs when making infused oils. The fresh flower buds hold a remarkable secret: when squeezed, they release a deep red oil rich in active constituents. Infusing fresh St. John’s wort flowers into oil captures this vivid red hue and enhances their beneficial qualities (Kloos, 2017). According to herbalist Scott Kloos: “Preparations of St. John’s wort made with dried plant material lack the medicinal properties found in fresh plant preparations” (2017, p. 63).

In addition to making this fabulous St. John’s Wort oil, we invite you to discover the four basic categories of herbal preparations, 12 everyday safe herbs to use at home, and 33 DIY herbal recipes from teas and tinctures to salves and oils with our Making Herbal Preparations 101 Course!

Fresh St. John’s Wort Oil

St. John’s wort oil is known to help ease depression, seasonal affective disorder, and more.

Ingredients

Fresh St. John’s wort buds and flowers (the ideal ratio is about ⅔ bud to ⅓ flower)
Carrier oil of your choice (olive oil, jojoba oil, fractionated coconut oil, etc.)

Materials

Scale
Knife and cutting board
3 clean and dry glass canning jars with lids
Yogurt maker or crock pot
Thermometer
Paper towels
Cheesecloth or fine mesh muslin bag
Funnel
Label and pen

Directions

Hot tip: Standard herb ratios for fresh plant oil infusions are 1:3, meaning 1 part fresh plant material to 3 parts oil.

First, weigh the fresh flowers and buds using a scale.
Multiply the weight of the plant material by 3 to calculate how much carrier oil to use. For example, if you have 100 g of flowers, you will use 300 g of oil to make a 1:3 ratio.
Measure out your determined amount of oil.
Wilt the plant material by placing the flowers and buds on a dehydrator screen or piece of cardboard and air drying them overnight (do not apply heat). This will help keep the plant material fresh and minimize the water content and chances of oil spoilage during and after the infusion process.
Chop the flowers and buds using a knife, and place the plant material in a glass canning jar. Then, add the premeasured oil.
You will need to gently heat the oil at around 100-120 degrees Fahrenheit for about a week or more using a yogurt maker or a crock pot filled with water to create a double boiler by placing the canning jar in the water. Alternatively, you can cover the jar in a brown paper bag to protect it from direct sunlight and set it in a sunny window for about 3 weeks to gently warm the oil, as detailed in Two Basic St. John’s wort Preparations to Keep in Stock.
Leave the lid slightly ajar for the first several days to allow any water in the plant material to escape. Visit the oil a couple of times per day to check the temperature, stir it, and wipe away any condensation that forms on the lid. As another option, cover the top of the jar with some layers of cheesecloth or fabric secured with a rubber band to protect the contents while also allowing any remaining moisture to evaporate.
When the oil is deep red, the extraction process is complete Remove the oil from heat and allow it to cool. Then, using a few layers of cheesecloth or a fine mesh muslin bag and a funnel, strain the oil into another clean jar. Squeeze the cheesecloth with your hands to remove most of the oil from the plant material.
Allow the oil to sit overnight for any water and plant debris to settle to the bottom. In the morning, slowly decant by pouring the oil into another clean dry jar. Once you start to see bits of sediment nearing the lip of the jar, stop pouring and discard the bottom remnants of the jar. You can repeat this step if you see more water or sediment in your oil.
Store the jar away from direct sunlight in a cool place and be sure to label the jar with all ingredients and the date. Oil infusions with fresh plant material have a general shelf life of 1 year.

water pouring from a clay jar into a jar of fresh lemon balm

Lemon Balm (Melissa officinalis) Solar Infusion Tea

If you’ve ever experienced the invigorating, uplifting aroma of fresh lemon balm, you’ll understand the striking disparity compared to its dried counterpart. Lemon balm is known to help soothe stress, anxiety, and depression, as well as digestive distress like nausea, gas, and indigestion (Kloos, 2017). This fresh leaf solar infusion herbal recipe does a fantastic job at capturing this plant’s bright, vibrant lemony aroma and flavor, which is sure to put a smile on your face.

lemon balm solar infusion tea in a jar sitting outside

Lemon Balm Solar Infusion Tea

Lemon balm tea is known to help soothe stress, anxiety, and depression, as well as digestive distress like nausea, gas, and indigestion.

Ingredients

Fresh lemon balm (Melissa officinalis) leaves (approximately 1 cup)
Filtered water (4-6 cups)

Materials

Glass canning jar with a tight-fitting lid
Strainer or cheesecloth
Sunlight

Directions

Pack the fresh lemon balm leaves into a glass canning jar. You can crush the leaves slightly with your hands to release their aromatic oils.
Pour filtered water over the lemon balm leaves, covering them completely, and leaving some space at the top of the jar. Securely fasten the lid onto the jar.
Place the sealed jar in a sunny spot outdoors or in a sunny window where it will receive direct sunlight for at least 4-6 hours. The warmth of the sun will help extract the aromatic oils, flavors, and beneficial compounds from the lemon balm leaves, while not overheating the tea, keeping the precious volatile oils intact.
Check on the jar periodically to ensure that it’s receiving consistent sunlight and to observe the color of the infusion. The water will gradually take on a light golden hue as it absorbs the essence of the lemon balm leaves.
After the desired infusion time, remove the jar from the sunlight. Using a fine mesh strainer or cheesecloth, strain the infused liquid into a clean container to remove the lemon balm leaves.
Enjoy your fresh lemon balm tea either warm or chilled over ice. You can sweeten it with honey or add a slice of lemon for extra flavor if you’d like.
You can store any leftover tea in the refrigerator, but be sure to drink it within 2-3 days.

Note: In any infusion prepared without high heat, there is a higher risk of potential bacterial growth. To minimize this, use clean equipment, filtered or boiled water, steep in the sun for just a couple hours, and store in the refrigerator.

placing a mint leaf in a glass

Fresh Mint (Mentha x piperita) Mojito Mocktail

This refreshing peppermint herbal mocktail recipe is the perfect drink on a hot summer day. Peppermint is renowned for its ability to support the digestive system. According to herbalist Michael Moore, “There is nothing as effective as peppermint for dyspepsia, stomach cramps, and nausea. Drink it, drink it, drink it” (Moore, 1993, p. 202). Fresh peppermint leaves and mint honey simple syrup really take this classic beverage to the next level.

glass of Fresh Mint Mojito recipe

Fresh Mint Mojito Mocktail

Fresh peppermint leaves and mint honey simple syrup really take this classic beverage to the next level.

Ingredients

Fresh peppermint (Mentha x piperita) leaves (approximately 20)
1 cup raw honey
¼ cup water
Sparkling water
Ice cubes
Fresh lime

Materials

Saucepan and stovetop
Spoon
Mortar and pestle or muddler
Drinking glass

Directions

First, make mint honey simple syrup by combining 1 cup raw honey, ¼ cup water, and 5-10 peppermint leaves in a small saucepan on low heat. Stir and crush the leaves with the back of the spoon. Simmer on low for 5 minutes, then remove from heat. You can strain out the peppermint leaves, but it’s not necessary.
Muddle about 10 fresh peppermint leaves and 1 quartered fresh lime using a mortar and pestle or muddler in the glass for at least 1 minute.
Add 1 tsp of mint honey simple syrup. You can add more if you like it sweeter!
Top off with sparkling water and ice cubes and stir.
Garnish with a lime wedge and sprigs of fresh peppermint. Enjoy!

To explore other herbal mixed drinks, be sure to check out our Botanical Mixed Drinks Workshop and recipe book!

4 Herbal Recipes That Are Best Made With FRESH Plant Material | Herbal Academy | In this article, we'll explore four herbal recipes that shine brightest when made with fresh herbs straight from your garden or windowsill.

REFERENCES

Berger, Judith. (1998). Herbal Rituals. New York, NY: St. Martin’s Press.

Carr, J. A. (n.d.) Milky Oats Tincture: What’s the Secret? Old Ways Herbal. https://oldwaysherbal.com/2014/04/22/milky-oats-tincture-whats-the-secret/

Herbal Academy. (2014). Oats Benefits: Getting to know Avena sativa. https://theherbalacademy.com/blog/oats-benefits-getting-to-know-avena-sativa/

Holmes, Peter. (1997). The Energetics of Western Herbs. Boulder, CO: Snow Lotus Press, Inc.

Kloos, S. (2017). Pacific Northwest medicinal plants: Identify, harvest, and use 120 wild herbs for health and wellness. Timber Press.

Moore, M. (1993). Medicinal plants of the Pacific West. Museum of New Mexico Press.

4 Herbal Recipes That Are Best Made With FRESH Plant Material

Working with Fresh Herbal Plants

4 Fresh Plant Herbal Recipes