How to work through this module
There are 4 levels of unit access in this module. This is to encourage progression through the 32 units. The levels are called A, B, C, D. Students begin with access to all the units at Level A - there are 13 Level A units, 12 of them are assessed in some way. When students have successfully completed the Level A assessed work and the tutor has marked it, they can move on to the Level B units, and so on. See the Welcome unit for full details about how the module works.
Dried of Fresh Herbs?
Many of the recipes in this module mention fresh herbs, but of module we do not always have access to them. Dry herbs are great and very convenient as an alternative. Unless explicitly stated in a recipe that dried herbs would be unsuitable, it is fine to substitute with good quality dried herbs. But how much dried to use? It is wise to halve the quantity and sometimes even one-third (of the recipe amount) is sufficient when using dried herbs. In some ways, dried herbs are more concentrated (because more starting material is used per gram end product), in other ways, they are less potent (because some of the herbal constituents evaporate or deteriorate during the drying process).
Useful links
Books
Herbal Glossary
Plant Profiles
Introducing Herb Crafting
A - Welcome
A - History of Herbalism
A - Herbal Safety
Kitchen Apothecary
A - Equipment
A - Sourcing Herbs
A - Ethics and Legality
A - Safety
B - Storing Herbs
B - Drying Herbs
B - Herbal Medicine Chest
Core Techniques
A - Extracting Herbal Constituents
A - Water Infusions
A - Herb Vinegars
A - Tinctures
A - Cold Infused Oils
A - Heat Infused Oils
B - Decoctions
External Preparations
B - Salves, Lipbalms and Ointments
B - Poultices
B - Compresses
B - Soaks
C - Creams
Honey Crafting
B - Honey Infusions
B - Elixirs
B - Lozenges
C - Oxymels
C - Electuaries
Additional Techniques
A - Incense
B - Herb Wines
C - Herb Essences
C - Inks
D - Herbs for Hair
D - Rumtopf
D - Weaving herbs
Reflective Final Assessment
D - Reflection