The Witches' Herbs

The Witches' Herbs

In certain ways, herbs constitute our closest physical link with antiquity. The herbs used by the witches and herbalists of old are still in use by pharmacologists and conjurers today. The most famous of the witches' herbs, mandrake, henbane, monkshood, hemlock, thorn apple, and deadly nightshade, all led curiously double lives. Often deadly poison in larger doses, they turn up in smaller quantities in love philters. And they are also often used in flying ointments.

Each of the witches' herbs acquired a variety of aliases as it journeyed through the ages, and each trails legends like tattered bridal veils. Hemlock, of course, is associated with Socrates, who supposedly died of a mixture of hemlock juice, laudanum, and wine-- the numbing "pleasant" death reserved for the better class of criminals. The worst offenders were made to take aconitine, the poison found in monkshood--which procured a far more violent and painful death. Henbane, well known to Egyptian and Greek herbalists, is famous chiefly for its association with Circe, who supposedly used it to turn Odysseus' men to swine, and the Delphic priestess Pythia, who was said to prophecy under the influence of burning henbane seeds. Medea was also associated with the poisonous properties of henbane--but whether as a poison or a narcotic is not clear. Henbane (Herba Apollinaris in antiquity) contains hyoscyamine and scopolamine, and thus was used both as a narcotic or psychotropic (mind-altering) drug and as a poison. Dr. Crippen murdered his wife with a henbane-derived poison, and the ancient Gauls used henbane to poison their arrow tips.

But it is the association with Circe that interests us most about henbane. In Book X of "The Odyssey", Odysseus comes to the hall of Circe where "wolves and mountain lions lay...mild/in her soft spell, fed on her drug of evil." Odysseus' men were bewitched by Circe, thus: "On thrones she seated them, and lounging chairs, while she prepared a meal of cheese and barley and amber honey mixed with Pramnian wine, adding her own vile pinch, to make them lose desire or thought of our dear father land."

Circe, the first great witch in literature, is described by Homer as "goddess or girl, we could not tell," and when she is first seen by Odysseus' men, she seems a sweet young weaver, weaving "ambrosial fabric sheer and bright," by that craft known to the goddesses of heaven." Before her loom, she sings "a chill, sweet song." She doesn't seem to be a witch at all.

But witch she is, and the accusations against her are the same accusations leveled against witches through all of history. She enthralls men, turns them to swine, unmans them "in her flawless bed of love." She seems a mere girl, but turns out to be a powerful enchantress, and among her dreaded powers is the power to make men impotent--both sexually and otherwise. We have already noted that THAT particular accusation has been leveled against witches throughout all the literature of witchcraft--from The Odyssey to the Malleus Maleficarum.

Poisons and Cures Poisons are always more interesting than cures (for evil always makes better copy than good). But that is not to say that there were not many powerful cures the witches used. From antiquity onward, witches were both healers and poisoners, the two functions inextricably bound. They MUST be bound because often the same herbs are curative in small dosages and poisonous in larger ones "Venefica," or female poisoner in Latin, came to be the word for witch in most Romance languages. This is an index of how deeply witches were associated with poisonous herbs. And they still are today.

The herbs richest in legend and lore are mandrake, henbane, deadly nightshade, thorn apple, and monkshood. But witches were also the first physicians (and for the peasantry, the ONLY physicians during much of human history). Witches discovered the majority of the drugs in the modern pharmacopoeia--from digitalis (purple foxglove or "Digitalis purpurea") to ephedrine ("Ephedra distachya"), both of which are currently in use today, one for the treatment of heart disease, and the other for the treatment of hayfever and asthma.

The principal drugs still used in the management of labor and delivery--ergonovine (from ergot) and atropine (from belladonna)-- were also discovered by witches. In fact, one of the most persuasive theories of the suppression of the witch holds that witches were female peasant healers who did not come under the jurisdiction of the Church and thus were ruthlessly persecuted in favor of a male medical establishment that DID pay homage to Church authority. There is much wisdom to this theory, for the healing legacy of the witch is no less than the very foundation of modern obstetrical (and other medical )
practice.

The seizing of the practice of obstetrics from midwives or wise women ("sage-femme" is still the name for midwife in French) and its transference into the hands of male accoucheurs undoubtedly cost hundreds of thousands of female and infant lives. The male accoucheurs, who rose to power in the late seventeenth century, not only delivered women blindly (a sheet was tied around the practitioner's neck and thence draped over the woman's body for "modesty's sake"), but they brought to the bed of birth all the diseases of the sickbed. Their medicine was theoretical and Aristotelian, not practical and grounded in the observation of nature. Their attack on the midwives was political and pecuniary.
It set back the cause of women's health at LEAST two and a half centuries--until Semmelweis's introduction of antisepsis in childbirth put an end to the ravages of childbed fever.

Only today are women beginning to rediscover the wisdom of the midwives (and the male medical establishment is now reluctantly responding to women's demands to be in control of childbirth). We still have far to go. But as we unearth our heritage of female healing, we discover again and again that those often denigrated "old wives' tales" frequently have more curative power than all the artificial chemicals in the doctor's little black bag.

If, as Dierdre English and Barbara Ehrenreich sugest in "Witches, Midwives and Nurses", the suppression of female healers was a powerful motivation for the witch-hunts of the early modern period, then we suddenly understand another of the underlying causes of the witch-craze that swept Europe from the 1400's to the 1700's.
University-trained, Church-approved male doctors wished a monopoly on medical practice (for those who control health, in a sence, control the world). In order to monopolize health, they had to dishonor, discredit, and do away with those peasant-healers (often called witches) on whom the people had depended for centuries. They stole from the witches whatever was useful--digitalis, belladonna, ergot-- and denied them licenses to practice medicine, admission to universities, literacy itself. When those things did not suffice, they burned them at the stake. For birth was too politically important a process to be left in the hands of women. The witch's healing arts were appropriated by professional doctors and only her reputation as a poisoner remained. It was easier to externalize evil (whether plague, storm, fire, or famine) and blame it upon the witch than to find evil where it usually lurks--within the self.

by Erica Jong, "Witches"


Harvesting and Storing Herbs
By Brenda Hyde
I am not going to pretend to know the proper technique for every herb out there-there are far too many! But, over the years I have gathered many harvest and storage tips that have worked for me and many other gardeners. My first tip is to be brave! So many people that write me are afraid to cut back their herb plants. Herbs are very tough with the right conditions. It's often what you least expect that hurts them-such as overwatering, too much fertilizer or too rich of a soil. Many herbs, such as lemon balm, mint, chives, sage and oregano maybe cut within two or three inches of the ground and will grow back within no time for another harvest! If you are in doubt, you can cut back by half to be cautious.

Gather your herbs, using sharp kitchen or gardening shears, in the morning after the dew has dried. You will also catch the peak flavor if you harvest just BEFORE flowering, but don't let this deter you from harvesting if you have missed that time frame. You can dry the flowers for wreaths and dried arrangements and use the leaves for cooking. If you live in a zone that freezes be sure to allow your herbs a month and 1/2 or so before frost to grow after you harvest and before the first frost.

Storage Techniques-
Freezing-I love this method. Simply cut stems or leaves of the herbs, rinse, pat dry and freeze in resealable bags. The small ones work well or if you would like to cut whole sprigs use the large gallon size. Label and freeze-later pull out what you need and replace the unused portions. You can also freeze chopped herbs in ice cube trays with water. After they freeze remove them and store in bags. This is good for using in soups.
Drying-Cut whole branches of the herb plant and tie with string or rubber bands. Hang in a dry, clean place such as an enclosed shed or attic. You can place paper sacks over the herbs as well while they are hanging to avoid dust. When they are dry, crumble into a glass or plastic container and store in a dry, cool location. I have dried entire plants this way-if they are annuals-just pull up and dry. Peppers will dry nicely with this method too. You can also dry herbs by laying on clean screens until dry. If you harvest large leaf herbs such as lovage, comfrey or large leaf basil, remove the leaves and place on screens. If using this method, turn the herbs during the first few days. You can also dry in a very low temperature in the oven on cookie sheets. Watch carefully and turn often.

Herb Salts: I also make herb salt each year. In a 250 degree oven spread a layer of free running salt on a cookie sheet. Sprinkle the chopped fresh herbs on top of the salt, and bake for 10-20 minutes, stirring and checking often. When they are dry enough to crumble, then let cool and crumble the herbs into the salt, stir and place in a jar. You can use this as a seasoning salt; especially good with vegetables! Herbs that work well are chives, oregano, thyme, lemon balm or lemon thyme, parsley rosemary or basil.

Microwave-You can dry herbs in your microwave, but it's slow and time consuming. However, it does work! Line the turntable with paper towels. Place the herb leaves on the table so they aren't touching. I microwave for one minute-check and then try 30 seconds at a time until they are dry to the touch. Some herbs take less time, some more. When dry, crumble into containers. I like this method for trying different tea combinations. Mint and lemon balms worked well. I dried and put equal amounts of both into a tea bag and sealed for using later, or you can store in small plastic bags.

Some herbs do not dry well, such as chives or fennel, but try freezing, or using the herb salt method. Below I have several recipes that will help you to use your herb harvest this season.

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Basil Puree
4 tablespoons olive oil
8 cups washed and dried basil leaves
Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread.

Zesty Herb Blend
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried tarragon
1 tablespoon dried lemon peel
1 tablespoon whole oregano
Place all items in a small jar and seal. Shake until well blended. This is great for adding to meat and vegetables.

Bouquet Garni:
Herb bouquet or bouquet garni, as the French call it, is easy to make and use. Place dried herbs into cheesecloth bags, about two and one-half inches square that can be sewn by hand or machine. Tie or sew the top shut. Place in soups and stews. 1 tsp. each of parsley, thyme, basil, celery leaves, and 1/2 tsp. each of sage, rosemary or dried lemon peel is a good blend to use.
Fines Herbes Butter
1 cup butter
2 tablespoons parsley
2 tablespoons chives
1 tablespoon tarragon
Mince herbs and mix all with room temperature butter by hand or mixer. Chill for at least 3 hours before serving. Wonderful with vegetables, eggs, fish or bread.

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Harvesting Your Herbs

Reaping your bountiful herb harvest is a very easy process, here are a

few tips can improve your harvest and help preserve the health of your

plants.

*Give young, recent transplants time to adjust to their new home in the

garden and sufficient time to grow before the first harvest.

*When harvesting herbs for cooking, harvest them the same day you are

going to use them to preserve freshness.

  

*Never cut off more than one third of a plant at a time, and give young

plants time to re-grow before harvesting from them again.

*Use sharp scissors and make a clean cut on the stem, taking care not to

cut any leaves. NEVER pull leaves off of a plant.

  

*When harvesting culinary herbs for drying, harvest just before the

plant produces blooms to ensure the highest oil content in the leaves.

  

*When harvesting plants for bloom {ex. Lavender}, cut the blooms just

before the earliest blooms on the stem start to wither.

*On annuals herbs always harvest from the growing tips of the stems,

like 'pinching back' the plant. This will make the plant produce more

leaves, reduce flowering and lengthen the life of the plant.

*On perennials always consider the shape of the plant and make sure that

your cutting does not misshape the plant. Think of this harvesting as a

'mini pruning'.

*When harvesting chives always cut spears at the base of the plant. This

will encourage new growth.

 

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Helpful Hints for Herbs and Spices


* NEVER store spices above the stove. It's very hot and can be humid.

* Red spices will maintain flavor and retain color longer if they are
stored in the refrigerator.

* Store spices in a cool place, away from any direct source of heat.
The heat will destroy their flavor.

* Arrange spices in alphabetical order and eliminate the problem of
hunting through all of them to find the right one.

* When using fresh herbs instead of dried, use three times the
recommended amount.

* Before adding dried herbs, rub them between your palms or
fingertips to release their flavor.

* "Chop" fresh herbs by placing them in a glass measuring cup and
snipping with scissors.

* Fresh herbs will keep a week or more in the refrigerator if you
store them upright in a jar with water in the bottom; cover jar.

* If you are bunch-drying small herbs, such as thyme or oregano,
you'll find that their very short stems fall out of the string as
they shrivel. Tie the small herbs together in the MIDDLE of the
bunch.
***

Herbs have enormous magical power, as they hold the earth’s energy within them. Each herb has unique properties that can enhance one’s magical goals. Herbs also may have medicinal properties. The magical practitioner can draw upon either aspect when performing a spell.

Following are three key herbs I use in my work, and the magical properties associated with each (I will discuss additional herbs in the Forum):

• Rosemary has many uses in magic. Rosemary from one’s garden can be used in magic, but it is also found as incense and an essential oil. The primary associations of rosemary are: healing, protection, purification, love, strength, memory, stress relief, and mental clarity. Rosemary is associated with the Sun and with the zodiac sign of Leo.
• Thyme has numerous magical properties. It is available as an essential oil, it can be burned as incense and the leaves can be made into poultices and teas. Thyme’s associations include: healing, love, psychic knowledge and purification. Thyme is associated with two planets, Mercury and Venus; with the element of water; and with Taurus and Libra.
• Lavender can be used in dream pillows, as incense and as an essential oil. Lavender’s associations include: happiness, love, beauty, protection, purification, relaxation, sleep and psychic knowledge. Lavender is associated with the planet Mercury; with the element of air; and with Gemini and Virgo.

***
Harvest herbs in the morning after the sun has dried the dew but before the heat of the day sets in. Use a sharp magical knife (a bolline) to cut herbs; the knife should be consecrated specifically for this purpose. Thank the plant for its gift, and offer it something in return, perhaps some water, organic fertilizer or mulch. Harvest only the amount of herbs needed, except when pruning the plants, to ensure healthy growth for the following season.

The most prevalent ingredients of magic spells are processed botanicals, especially dried plants, herbs and oils. Drying plants preserves them for extended use, allowing you to work with plants out of season and with those that are cannot be grown in your region.

Dried botanicals frequently are sold already chopped, cut or powdered. As these actions usually need to be done before spell casting, purchasing botanicals that are ready to be used can save time and effort. There is a caveat, of course. Leaves and blossoms, even chopped often retain their characteristics, such as aroma, and so are easily distinguishable. You are unlikely to confuse rose with peppermint or hibiscus!

Roots on the other hand - often the most magically potent part of the plant - once chopped or powdered are fairly indistinguishable one from the other. It is not uncommon for unethical or ignorant vendors to substitute one root for another. If you need a distinct root, buy the whole root and grind and powder it yourself, even thought this can be difficult and time consuming. This is the only way to guarantee that you are receiving what you want. The only way to maintain control over what may be a pivotal ingredient.

Familiarize yourself with herbs and other botanicals. Know what they should look like, and what they should smell like, and you'll be less likely to be fooled.

If you grow plants or have access to fresh ones, it is quite easy to dry them yourself. Hang botanicals upside down in small bunches. Don't overcrowd them - you want air to circulate. Allow the botanicals to hang in a well-ventilated area away from direct sunlight until dry.