Avicenna’s Aromatic Waters A booklet explaining the uses of aromatic waters for health and beauty Produced by Avicenna Bidarren, Cilcennin, Lampeter, Ceredigion, Wales SA48 8RL Tel :01570 471000 e-mail: [email protected] www.avicennaherbs.co.uk Contents Page Background 3 What are Aromatic Waters? 7 How are Avicenna’s Aromatic Waters Produced? 7 Advantages of Aromatic Waters 8 Applications and Dosage 9 Shelf Life and Storage 9 Materia Medica 10 Latin Name English Name Achillea millefolium Yarrow Herb 10 Anethum raveolens Dill Seed 12 Angelica archangelica Angelica Root 13 Boswellia carterii Frankincence Resin 15 Calendula officinalis Marigold Petals 17 Chamaemelum nobile Roman Chamomile Flowers 19 Chamomilla recutita German Chamomile Flowers 20 Cinnamomum zeylanicum Cinnamon Quills 23 Citrus aurantium Bitter Orange Flowers 25 Commiphora mol-mol Myrrh Resin 27 Coriandrum sativum Coriander Seed 29 Elettaria cardamomum Cardamom Pods 31 Foeniculum vulgare Fennel Seed 33 Hamamelis virginicus Witch Hazel Bark 35 Hyssopus officinalis Hyssop Herb 37 Juniperus communis Juniper Berries 39 Laurus nobilis Bay Leaf 41 Lavandula officinalis Lavender Flowers 43 Melissa officinalis Lemon Balm Herb 45 Mentha X piperita Peppermint Leaves 48 Pellargonium graveolens Rose Geranium Herb 50 Pimpinella anisum Aniseed 52 Rosa damascena Damask Rose Petals 54 Rosmarinus officinalis Rosemary Herb 56 Salvia triloba Greek Sage Herb 59 Valerian officinalis Valerian Root 61 Vitex agnus-castus Chaste Tree Berries 63 Zingiber officinalis Ginger Root 64 References and Bibliography 66 2 Joe Nasr D Phyt, DO, MNIMH Background I have used aromatic waters for many years in my practice as a herbalist. My first experience of them was in Lebanon, my mother country; aromatic waters have been employed in the Mediterranean region for hundreds of years for both medicinal and cosmetic purposes. My friendship and fascination with plants began at quite an early age. The old terraced village of Kafarshima, my childhood home, stands on a slope facing the Mediterranean in the heart of Mount-Lebanon. This area of the world is distinguished for its outstanding natural beauty and abundant and diverse flora. As children, our playing fields were the olive and orange groves, the hills of pine, lavender and sage, and the valleys of wild orchids, cyclamens and anemones. We snacked straight from the trees on green almonds, figs, apricots, sweet carob pods, pine kernels and many more natural ‘fast foods’. When we were thirsty, we simply drank from the streams of mountain spring water. Many householders in the village were the proud owners of a small distilling apparatus. In autumn, fermented grapes would be distilled together with aniseed to produce a popular spirit locally known as Arak (Raki in Turkey or Ouzo in Greece). With the arrival of spring however, many villagers put their stills to the service of aromatic plants. Aromatic waters would be carefully and lovingly distilled to produce an abundant supply for the year. In Lebanon, three very precious aromatic plants were harvested and distilled for this purpose: Bitter orange flower, Greek sage herb and Damask rose. March would bring the initial warmth of spring, rousing the sleeping buds of the bitter orange tree. Out came the Stills from their winter snooze to be loaded with handpicked bitter orange blossom, mixed with a little quantity of the tree’s fresh scented leaves. The cherished aroma of neroli and petit grain would permeate the alleyways for the good part of three weeks. Precious orange flower water would be stocked in glass bottles for the year. Before storage, the experienced distiller would always expose these bottles to the strong rays of the sun for a whole day. This transformed the clear water to a faintly orange-yellow colour, and was said to improve its quality and prolong its shelf life. 3 This aromatic water found its way into people’s diet as a delicious flavouring added to various deserts and to create a refreshing homemade lemonade. In Lebanese and Mediterranean folk medicine, it is unrivalled as a calming nervine. I have witnessed many occasions where its soothing action is summoned in situations of acute anxiety and distress. Its classical application is as a facial splash for fainting due to emotional shock or psychological strain. ‘Run!! Fetch the bottle of flower water!’ is the first response in such situations. In milder cases, an egg cupful of the water with added sugar is sipped slowly to calm an agitated person – it always works. In April, the glorious purple flowers of Greek sage expose themselves to the strengthening sun of late spring. The locals climb the steep pine- wooded hills to harvest this most vigorous of medicinal plants. The harvest is usually dried in the shade before being distilled, to produce the highly esteemed Greek sage water. This remarkable healing water is a popular first aid remedy, sipped in dosages of 20-30mls, for relief from griping pain and bloating. It is a first class carminative, which instantly corrects digestive dysfunction and dispels wind. Sage water’s great antiseptic and locally healing properties make it a useful mouthwash and gargle in many afflictions of the mouth and throat. And it has acquired a reputation for reducing high blood pressure, fortifying the memory, and as a general tonic and blood cleanser. This all reminds me of the old Greek saying: ‘How dieth a man who has sage growing in his garden?’ Around the first week of May, the delicately scented Damask rose starts to unfold its queenly beauty. How fortunate that this divine scent may be captured in a bottle as rose water to enjoy the whole year round! The newly unfolding pretty pink flowers would be picked very early in the morning before the heat of the day robbed them of their delightful scent. Then, they were put straight into a copper still to hand over their essence to water. As distillation got under way, the ‘spirit’ of the rose would infuse the surrounding air with a heavenly aroma. Delicate rose water was employed externally as a cooling astringent. I remember occasions when my mother would make a paste from starch and rose water, and spread it over our sunburnt skin. Although of olive complexion, we were prone to sunburn at the beginning of the beach season when formerly concealed flesh is suddenly exposed to the roasting sun of June. The rose water paste was most welcome indeed; it soon 4 cooled the skin and evaporated away with the pain, leaving the dried up starch to simply flake away. A few years after I left the Lebanon for England during the outbreak of the civil war in 1974, I started a diploma in Herbal Medicine at the School of Phytotherapy in Kent. During this time, I learned about the Western tradition of Herbal Medicine, although there was a large overlap with my Lebanese Materia Medica, I did put some of my traditional knowledge on the back burner for a time. For many years thereafter, as a practitioner of herbal medicine in England, I prescribed plants mainly in the form of tinctures as I had been instructed. However, my traditional Lebanese roots constantly nagged me: ‘These cold-macerated tinctures feel lifeless without heat’. And I began to recall all my experience with aromatic waters. This rekindled interest grew and led me to develop a new method of making tinctures from aromatic plants. Most tinctures are prepared by the method of cold maceration, which simply involves soaking the plant material in a solution of water and alcohol for two weeks, and then pressing the tincture out. I felt this to be an inadequate method of extracting the volatile principle or essence of an aromatic plant. Heat, I felt was somehow missing from the standard process of tincture making. If one looks back at the traditional history of herbal prescribing, heat has been universally applied to all forms of herbal extraction. Herbal tinctures came into being relatively recently, in the wake of modern pharmaceutical preparations of orthodox medicine. It was as though herbs, which were stepping out of fashion then, were relegated to energetically deficient brown liquids stored on the back shelves of the then modernizing pharmacies. My idea was to reintroduce heat to tincture-making by including distillation in the overall process. The way I have achieved this is by first distilling the aromatic herb, which produces an aromatic water. More of the plant is then soaked in this water to carry the process of cold maceration. This produces a superior tincture, not only far richer in volatile principles, but also containing essential components, which are missing from the cold macerated tincture. For example, through the process of distilling chamomile flowers, steam converts the relatively inactive matricine found in the essential oil, to the highly therapeutic chamazulenes. The same conversion, but to a lesser degree, occurs when infusing chamomile flowers with boiling water in a teapot. There is a strong tradition in the use of chamomile tea (hot infusion) as a soothing remedy in inflammations and as a symptomatic 5 relief in states of visceral spasm. Chamazulenes are both strongly anti- inflammatory and superb spasmolytics; they are certainly missing from the cold macerated tincture. I am not ascribing the therapeutic value of chamomile exclusively to these compounds, but I do feel that their virtual absence from the cold extract renders its action somewhat incomplete, and certainly different to that experienced through traditional preparation. This is how I started producing what I call ‘distilled’ tinctures. I found them to be therapeutically more effective, as subsequently did many of my colleagues. Soon after making these tinctures available, it dawned on me that aromatic waters are complete medicines in their own right and ought to be prescribed as such. There was certainly ample traditional evidence for the medicinal benefit of these wonderful healing waters, which I shall allude to later. When I first started to distil Aromatic Waters, I felt entirely alone in my enthusiasm for these waters. No other practitioners in this country seemed to be aware of them, or use them. But I am glad to say, that in the last two years, Aromatic Waters are beginning to receive their deserved recognition, and nearly every week, I receive wonderful feedback from practitioners and therapists about their success in using particular waters. Books such as Suzanne Catty’s, Hydrosols – The New Aromatherapy, are also beginning to raise people’s awareness and soon, hopefully, we will see an explosion of research about the chemical composition of hydrolats and aromatic waters. This is most desperately needed, for although they do have the benefit of centuries of traditional usage behind them, we are now, of course, entering a new era in herbal medicine , where traditional wisdom is no longer enough on its own. 6 What are Aromatic Waters? Aromatic waters are highly therapeutic distillates, which harbour the lighter essence of an aromatic plant. They constitute a very safe and effective way of prescribing the volatile principles and vital essence of a plant internally, an essential element that is missing from the present practice of herbal medicine and aromatherapy in the UK. An aromatic water is water enriched with both the essential oil and the water-soluble volatile components of a plant. The essential oil is finely dispersed through the water in a low concentration, giving each aromatic water its individual smell. The water-soluble volatile components are actually in solution, and give the aromatic water additional properties not possessed by the essential oil alone. They include substances like hydroxy acids, carboxylic acids and many others, which modify and balance the action of the pure oil. These water-soluble volatile constituents provide the aromatic water with a more wholesome action, which is more like that of the whole plant when compared to the action of the pure oil. Pure essential oils act in a mode that is more akin to that of isolated principles. However, essential oils, when naturally dispersed within the complex of an aromatic water, are moderated and balanced by the water and its water soluble volatile components. Furthermore, the composition of the essential oil which is dispersed into the aromatic water varies considerably from that of the pure essential oil which separates and floats on the surface of a freshly distilled aromatic water. The dispersed oil contains a higher ratio of the gentle-acting, water-loving components like alcohols, and a lower ratio of the harsher, water-hating components like ketones. Aromatic waters capture a broader range of both the water and fat-soluble volatile constituents of a plant, and this contributes to their efficacy and safety. How are Avicenna’s Aromatic Waters Produced? Many related products on the market are produced by adding an essential oil to water (floral waters) or are by-products of the steam distillation of essential oils (hydrosols). This is not how I produce aromatic waters. I employ a specific water distillation in a specially designed stainless steel still. The plant material is totally immersed in spring water and then brought gently to the boil. The steam that rises carries with it the essential oil and water-soluble volatile components, which disperse and dissolve in the water respectively. After many years of experimentation and trials with various still designs I have carefully designed a unique still, which 7 saturates the water in a gentle and complete manner, and prevents the damaging effects of reflux. Hydrosols are by-products of large-scale steam (not water) distillation of essential oils. The speed and harshness of this process produce a different product when compared to aromatic waters. Aromatic waters are primary products of a specific, prolonged and gentle distillation. This method of distillation is completely unfeasible at a commercial level, as it requires more heat and time. This is why there can be such variation in quality and price between Aromatic Waters and Hydrosols. Advantages of Aromatic Waters over Tinctures and Ess Oils Aromatic waters have some advantages over pure essential oils and tinctures which can be summarised as follows: 1. A more gentle and balanced action – Both the volatile oils and the water soluble volatiles contribute to the medicinal effect of an aromatic water, which is therefore more akin in its action to that of the whole plant. 2. Presenting the essential oil in an aqueous medium – The fact that the essential oil is physically dispersed in the aromatic water improves its uptake and utilisation by the aqueous medium the body fluids. 3. Traditional support for safety and efficacy – Aromatic waters have been used internally to treat a wide range of ailments safely and effectively for many centuries and by many civilisations. For example the aromatic water of Salvia triloba is liberally taken internally in many Mediterranean countries, to great benefit and with unknown side effects. This in contrast to the internal usage of the essential oil of Salvia spp. which is not backed by any tradition and may readily lead to harmful effects. 4. The convenience of a tincture without the alcohol – Aromatic waters can be used instead of a tincture where alcohol is not permitted or is undesirable, and where the essential oil component of the plant is of primary therapeutic importance, yet still retain the convenience of a fluid preparation. For example, they are ideal for children, for those whose religious beliefs do not permit the use of alcohol, or for those dealing with alcohol dependency. 5. A gentle but effective external application – Aromatic waters are ideal for external application where the drying and stinging properties of alcohol are undesirable, for example, as a lotion for cuts, grazes and rashes especially for children and babies and in creams for dry, sensitive and inflamed skins. Many herbalists tend to mix tinctures into cream bases; the alcohol in tinctures is drying and irritating to inflamed skin, and destabilises the cream with separation of the liquid 8 phase. Aromatic waters are much more compatible with a cream base and are highly effective soothing and healing topical agents. 6. A highly convenient preparation – Unlike infusions, lotions, essential oils and tinctures, which all need a level of preparation before the patient can use them, aromatic waters are mostly instantly available for a range of internal and external uses. For example, a sprayer bottle of chamomile water in the handbag or kept at home can be sprayed over itchy rashes, urticaria, sunburn, used as a facial toner, can be taken internally for it relaxing properties or for GIT upsets, may be inhaled in hot water, or added to a babies bath…. Applications and Dosage Internally Aromatic Waters present a safe and effective way for prescribing the volatile principles of an aromatic plant internally. The average adult dose of most waters is 10ml three times daily which may either be taken neat, or diluted with a little water. To enhance the therapeutic influence of the waters through the sense of smell, the daily dose (30ml), may be added to 500ml of water and sipped throughout the day, or sprayed through an atomiser into the mouth – Four sprays deliver about 1ml. Externally Aromatic waters like chamomile, lavender, rose, rose geranium, rosemary, and witch hazel, make outstanding topical remedies for afflictions of the skin and mucous membranes. This is related to their soothing, astringing, anti inflammatory, antiseptic, and cooling actions. Various modes of external application include: lotions, sprays compresses, inhalations, facial steaming, added to clay in facial packs, added to creams or a base cream, mouthwashes, gargles, added to therapeutic baths. Shelf Life and Storage No preservatives or any other substances are added to Avicenna’s Aromatic Waters as they may interfere with their therapeutic properties. Some waters like rose, rose geranium, bitter orange flower, rosemary and bay keep for years, and indeed improve with time when stored properly. Other waters like chamomile, and lemon balm have a short life of around 6 – 8 months. Most waters have a shelf life of about 18 months. They must be stored in glass containers in a dark cool place. 9 Achillea millefolium Yarrow herb water Latin Name Achillea millefolium Common Name Yarrow herb, woundwort, staunchwort, thousand leaf, carpenters weed, milfoil, yarroway. Family Compositae Parts Used Flowering tops History & Folklore The name Achillea commemorates the Greek hero Achilles who used yarrow to heal the wounds of his soldiers. It has been used throughout history up until the First World War for treating wounds on the battlefield. It has long been used as a herb of divination and ceremonial magic. Energetics According to Culpeper it is ruled by Venus. Cold in the first degree, dry in the first degree, cools kidneys and bladder. In TCM, it is also considered cool and dry, and is linked to the wood element. It stimulates the Liver, clears heat and can break through painful obstruction. Constituents/Pharmacology Azulenes are produced during steam distillation. The most prevalent constituents of the oil are camphor, sabinene, 1,8-cineole, alpha-pinene, beta-pinene and camphene. The water is much less bitter than other preparations of the herb, so it is debateable to what extent the water has a strong bitter action on the GIT. Actions Anti-inflammatory, anti-spasmodic, carminative, anti-allergic (will reduce histamine induced tissue reactions). Antiseptic, cholagogue, bitter, vasodilator, hypotensive, diaphoretic. Yarrow is also an astringent, haemostatic and styptic herb. Indications Internally for hay fever, allergic rhinitis, urticaria. Poor circulation, high blood pressure, varicose veins and venous insufficiency. Gentle diuretic and urinary antiseptic. Relieves indigestion (bloating and wind when not associated with acidity), IBS. Heavy periods. Wounds, skin infections, thread and varicose veins, piles. 10