Culinary Herb and Spice Steams

Your kitchen cupboard has aromatic spices and culinary herbs for these steams. Stay away from those with irritating effects, such as black pepper, cayenne or mustard. Desirable and likely finds include anise, fennel, coriander, caraway, basil, oregano, sage, thyme, etc. If using seeds, crush them lightly prior to use. Use a palmful of herbs per 1 pint of water. You may need to use more herbs if yours are old. This is a good use for herbs that are a little past their prime. Follow directions for Basic Steam Technique.

Refer to the following table for a quick glance at some herbs whose properties make them especially good for certain skin types. (See Ingredients chapter for more detailed herbal information.)

Related Post

Leave a Reply