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We have an abundance of lemon grass at the moment, and the weather is so hot that I thought I would make some lemon grass cooler, a refreshing drink and easy to make.

  • 1 cup lemon grass chopped 
  • 2 cups water 
  • 1 cup sugar 
  • 1 tbsp grated palm sugar
  • ½ cup lemon juice
  • Soda water 
  • Mint leaves and a slice of lemon to garnish

Put lemon grass and 1 cup water into a saucepan and bring to a boil, take off heat, pour into a jug and let cool. In the saucepan add sugar, and the other cup of water bring to the boil stirring till sugar is dissolved, boil for 5 minutes, cool and add to lemon grass tea. Refrigerate. Before serving add lemon juice. Pour the desired amount into glasses and top with soda water. Garnish with mint and lemon slice.    


19 Aug 2014 9:24:31 pm

Christmas BBQ at the Herb Farm

It’s Christmas time . time for a work BBQ

We had a great afternoon, good food and conversation.


Some of our hard working staff. Anita - packs the herb plant orders, Janine picks out the herbs for the plant orders and Christine - packs the dried herb orders.

christmas table setting

The table is set ready for a feast.

haloumi with thyme and lime

Haloumi  cheese marinated in fresh chopped thyme, lime zest and olive oil.

chicken kebabs with kaffir lime

Chicken  marinated  in turmeric, ginger, lime and chilli then cut into cubes and wrapped in kaffir lime leaves then skewered.

 stir fried vegetables

Quick stir fried vegetables

corn with oregano and smoke paprika butter

Corn with oregano and smoked paprika butter.

potato bake with sage and nutmeg

Potato bake with chopped sage and topped with fresh grated nutmeg.

herb salad

Salad of lettuce and herbs such as mushroom plant, sambung, garden sorrel, chives, dandelion, amaranth, nasturtium, salad burnet, wild rocket etc.

panettone bread and butter pudding

Panettone bread and butter pudding

fresh fruit platter

And a platter of fresh fruits.


1 Jun 2013 7:27:57 am

Rosemary, Pumpkin and Feta Quiche

I love rosemary and it goes so well with pumpkin. The rosemary and cumin seeds add a nice touch to the pastry. I use goat feta because I love the flavour, but you can use any feta you like.

Pastry Ingredients:

2 cups of plain flour
2 tblsp of chopped fresh rosemary
2 tsp of dried cumin 
1/2 tsp sea salt
2 eggs lightly beaten
4 tblsp olive oil
2 tblsp water

Pastry Method:

Turn the oven on to 200°c (to cook pumpkin for filling - see below)
Sift the flour into a large bowl, add chopped rosemary, cumin seeds and salt. Lightly stir.

Add the lightly beaten eggs, oil and water mix to a firm dough.
Knead gently until smooth.
Cover and place in the fridge for 30 minutes.

Prep the ingredients for the filling - see below.

Roll pastry out on floured bench/board and line a greased round shallow pie dish with the pastry - trim/pinch/tear edges as desired.

If I roll out the pastry quite thin I usually have enough pastry to fill two individual pans as well (these are great as extras for the hungry offspring, but you will have to add a little extra ingredients for the filling) 

Cover the pastry with baking paper and fill with dried beans  (I reuse the same ones over each time I bake, store them in a well sealed container once they have cooled)
Bake in a moderately hot oven (200°c) for 15 min. Remove the beans and paper and bake pastry for a further 10 min or until the pastry looks slightly golden.
Remove from oven and let cool.

Filling Ingredients:

2 cups of (1-2 cm) diced pumpkin 
3 tblsp of rosemary leaves picked off the stems.
1 tblsp of olive oil
2 shallots chopped 
2 cups of roughly chopped spinach (you could also use kale, rocket or some other similar green) 
100g of feta cheese chopped into cubes
4 eggs lightly beaten
200 g sour cream 
2 tblsp pumpkin seeds 

Filling Method:

Place the chopped pumpkin, rosemary and oil into a baking dish and cook in the oven 200°c till the pumpkin is almost cooked through and brown on the edges. Stir once during cooking time.
Fry the shallots in a small fry pan with a little oil  till softened, remove and set aside. In the same pan lightly blanch the spinach, you don't want to cook it, but gently heat it till it collapses slightly. Remove from heat and set aside.
Lightly beat the eggs and add the sour cream, season with a little sea salt and some fresh cracked pepper.

I like to place some of the greens in the pastry shell first, then add the pumkin, tuck in the feta, then add a bit more green on top, but layer how you like!
Pour in the egg, sour cream mixture, then top with some pumpkin seeds.

Bake in the oven for 20-30 minutes.




sunscreen lady

A common weed that can easily be used to treat basal cell carcinomas and squamous cell carcinomas

We often have groups come for morning tea and a tour around the herb garden. I enjoy walking around our herb garden and sharing information about the herbs that we grow.

I particularly like showing people the weedy herbs that help themselves to the prime positions in the garden, begging to be noticed, so they can be used as they were meant to be.

I am amazed at the uses of the many medicinal weeds that grow abundantly in our gardens. Radium weed is one of these, an annual weed common throughout Australia; it was introduced from Europe in the 1800’s.

Historically, it has been used for treatment of warts, corns and skin cancers.

What is Radium Weed?

Radium weed Euphorbia peplus, is also known as petty spurge, milkweed and cancer weed. It has branched stems with alternate oval leaves, the yellow green flowers are inconspicuous, and the stem when broken produces a milky corrosive sap. The sap is the useful part of this plant, being used to burn off sun spots.

An Australian company called Peplin Biotech Pty Ltd www.peplin.com is conducting research and developing a gel from the sap of Euphorbia peplus as a simple topical treatment for certain skin cancers, such as basal cell carcinomas and squamous cell carcinomas.

An elderly gentleman who was partaking in the trials came to our nursery in search of radium weed. When the trials were finished he asked one of the doctors how he could continue the treatment which was having a positive effect on the skin cancers on his head, the doctor replied ‘Use the weed’.

Radium Weedradium plant

How to use Radium Weed

The milky sap can be applied to sunspots for 2-4 days. You do not need a lot of the sap just a drop on the area to be treated. The site will fester and be quite unsightly, followed by a scab, then fresh pink skin. Fresh aloe gel can be applied to aid healing.

Be careful when using radium weed Avoid contact with the eyes and internal membranes. The sap is corrosive and will burn sensitive soft tissue.

CAUTION: Please get you skin cancers checked by a doctor to determine the type you have before proceeding with this treatment.

Growing Radium Weed

Euphorbia peplus self seeds readily throughout the garden, it will grow in poor soils and difficult positions, but grows better in a well watered position in sun to semi sun. It grows much more abundantly throughout the cooler months of the year here in South East Queensland and in the warmer parts of Australia. In cooler southern states it will grow through summer.

Know your Weeds

Another useful herb chickweed grows profusely at the same time that radium weed grows. Chickweed is a nutritious and soothing herb that can be eaten as well as applied to sore, dry itching skin to bring relief. If you pick radium weed Euphorbia peplus accidently along with the chickweed, thinking it is all chickweed you could be adding a corrosive substance to your cream/oil/meal instead of the soothing chickweed you thought you picked.

Be sure you know what you are picking when it comes to using weeds from your garden!

Price: $5.50

Radium Weed

All information provided on this website is for informational purposes only.
Please seek professional advice before commencing any treatment.


13 Oct 2012 12:46:50 am

Our trip to Peru

We are just back from a fantastic holiday is Peru. Our son Jason moved there two years ago with his Peruvian girlfriend Lorena, they are running a fantastic restaurant called ‘Nanka’ in La Molina Lima. They have a vertical herb garden across one wall which helps set the scene for a restaurant that uses organic, local, seasonal and sustainable produce. The food is fresh, modern and lends itself to sharing, which is the Peruvian way.

Nanka Restaurant in Lima

We based ourselves in Lima and travelled around from there. Lima is a big city and very busy. For 8 months of the year it is covered with fog, (no sun) that comes in from the ocean, so it is quite weird day after day. Once you move west out of Lima you can catch some sunshine and the mountain areas are really sunny.

saqsawoman cusco peru

Cusco known as the centre of the Inca empire is the main city before heading to Machu Picchu. It has kept its ancient charm and has many interesting streets and buildings of stone. Mud bricks (adobe) are used extensively by the locals for their dwellings and we felt right at home.

Machu Picchu

Machu Picchu was a highlight of our holiday a truly amazing place high in the mountains. It is really hard to comprehend the how the Inca people created such a place with their bare hands. The rocks they used are massive and they carved them so they fitted together perfectly with no need for mortar. Lots of lateral thinking going on back then.

sacred valley view

The sacred valley was also very beautiful.

sprouted corn for chicha

We stopped at a house that had a red bag on a stick, this means they have chicha for sale.  Chicha is a sprouted corn corn beer, it was really good.

peruvian woman weaving alpaca

The local women have a real talent for producing fine cloths, woven from alpaca wool, they are dyed using natural plant and insect dyes.
When the Spanish invaded the Incas they realised how special these cloths were and demanded them as taxes.

ceremony sun island lake titicaca

We went to Isla del Sol (Sun Island), in Lake Titicaca, Lake Titicaca is a huge mountain lake on the border of Peru and Bolivia. There were extensive gardens on this southern tip of Isla del Sol, with many medicinal herbs all well labelled. We attended a ceremony high on a hill overlooking the water. I'm not sure if it was the view or the ceremony, but I felt deep gratitude  for such a wonderful world in which we live.

witches market la paz bolivia

La Paz in Bolivia an interesting city that starts at the base of mountains and rises up the sandy hills. This is where the famous witches market is held and we had fun looking at the bundles of fresh herbs and the many packaged remedies for every ailment you can think of.

potato display mistura lima

Mistura a huge annual food event was on while we were in Lima and it was great looking through the market area at the different produce that is grown throughout Peru. Choosing a potato for a particular dish here in Peru is difficult..there is sooo many different varieties, in fact there are close to 4000 different varieties.

macaws on clay lick in amazon

A trip to the Amazon basin was very exciting, besides seeing heaps of Macaws and other beautiful birds, some monkeys and piranha, we got to see and hear about the uses of some of the medicinal herbs and trees growing in the area.

herb beds agriculture university Lima

While we were in Lima we were lucky enough to be invited to the Agriculture University in Lima by Daniel one of Nankas' Restaurant suppliers of fresh herbs and vegetables. We also went to Daniels farm south of Lima where he grows most of his produce, it is great to see what growers are doing, they are the important link to the food we eat. If you can't grow it yourself, befriend the grower!


13 Oct 2012 12:11:58 am

10 Herbs for a Shady Garden

Most herbs like some sun in their lives and when planning a herb garden this is one of the most important considerations. But for those shady spots around the garden that you would dearly love to fill with herbs, try some of the following herbs.

Herbs grown in the shade will require less watering than when grown in the sun, however remember that they may be competing with trees for water. Most shade loving herbs like rich soil and will benefit by adding compost to the area. For the herbs that may get a little leggy, try pruning regularly for a bushier look.


Pogostemon sp

Patchouli Leaf

A perennial bush that loves the shade. Patchouli grows to approx 1m, it has large rounded green leaves 14cm long and clusters of small pink lipped flowers produced in spikes. It likes rich moist soil and responds well to pruning. Patchouli is used for it’s lovely fragrance in essential oil, soaps, shampoo, etc. The essential oil is used to uplift the senses and relieve stress, nervous exhaustion and mild depression.



Mushroom plant

Rungia klossi

Mushroom Plant Herb

This one is a must for salad lovers. A hardy perennial bush to 60cm, with dark green glossy leaves and sky-blue flowers in spring – summer. A nutritious plant that is higher in protein than mushrooms, it contains calcium, vitamin C, beta-carotene, iron and other vitamins and minerals. Its crunchy mushroom flavoured leaves are delicious raw in salads and sandwiches or add to soups and stir-fries at the end of cooking to ensure full flavour. It will tolerate the sun, but grows well in a shady position producing larger crunchier leaves.



Vegetable pepper

Piper sarmentosum

Vegetable Pepper in garden

Vegetable pepper is a perennial, creeping plant growing up to about 60cm. The leaves are dark green and glossy and oval shaped with a pointed tip and has small white flowers that occur in spikes. It likes a warm spot in the shade with rich soil and good drainage.

Vegetable pepper is originally from Thailand and Vietnam, and is cultivated in other Asian countries such as Malaysia and Indonesia. The leaves which have a spicy peppery taste can be cooked like spinach and used as a vegetable or can be shredded and added to soups stews and stir-fries at the end of cooking to give a subtle peppery flavour. Raw Vegetable Pepper leaves can also be torn or shredded into salads and are particularly nice in rice salad. The leaves are also used to wrap small pieces of food



Lemon balm

Melissa officinalis

Lemon Balm

Lemon balm is a clump-forming perennial with heart shaped, deeply veined leaves that are covered with hairs, it grows 30cm – 90cm high. Here in south east Queensland lemon balm does not flower.

Lemon Balm has a delicate flowery lemon flavour and has a wide variety of uses. It adds zing to fruit salads, garden salads, fruit drinks and punch, sorbet, herb butters, dressing and sauces for savoury dishes.

Fresh leaves can be bruised and applied to insect bites, cuts and grazes. A leaf tea is a relaxing tonic for anxiety, mild depression, nervous headaches and digestive problems such as indigestion, acidity, nausea, bloating and colicky pains. A strong infusion can be used on cold sores.

Lemon balm prefers rich moist soil and partial shade. It can tolerate direct sunlight but the leaves may yellow slightly during hot summers in full sun, plants grown in shade tend to be larger and more succulent.




Rumex acetosa

Sorrel Herb

Sorrel is a perennial with broad lance shaped bright green leaves and grows to about 90cm high. It is happy to grow in the shade and will tolerate most soils although it does prefer moist fertile soils that are slightly acidic.

The tart, lemony leaves can be used to flavour soups, sauces and salads. Sorrel leaves partner well with avocado in a salad or on a sandwich. Add some shredded leaves to scrambled eggs, omelets and frittata. Quinoa salad loves the tangy addition of sorrel as do seafood and tomato dishes. Stir finely shredded sorrel through a basic white sauce to give a real zing to vegetables. Like spinach sorrel should not be cooked in aluminum.




Alpinia galanga

Galangal FlowerNative to South Asia and Indonesia, galangal is a perennial plant, growing from rhizomes in thick clumps, with green stems and lush green strappy lanceolate leaves reaching up to 2m high. It flowers high in the plant in spikes covered with numerous creamy – white flowers that have a touch of deep pink veining on them. The rhizome is similar to that of ginger with a creamy brown skin and pink tinges to the new growth. It has a similar appearance to ginger, but has a different taste, it has a light earthy peppery taste, it is not as hot as ginger. Used in soups and curries it can be added as slices or pounded into curry pastes.

It is very easy to grow in sub-tropical to tropical areas in part sun through to shade. It likes a well- drained soil and thrives with adequate moisture.



Herb Robert

Geranium robertianum

Herb Robert flower

Herb Robert is a dainty looking plant with branching stems and green leaves that are covered in fine hairs. The flowers are five petalled, bright pink and are followed by seed pods that resemble a bird’s beak.

The leaves of Herb Robert can be used for diarrhoea, gastrointestinal infections, peptic ulcer, haemorrhage, inflammation of the uterus. Use externally for skin eruptions, wounds, inflamed gums and throat and herpes.

Herb Robert is a potential treatment for cancer; it has the ability to make oxygen available to the body’s cells helping the body to fight disease.

Herb Robert grows in a wide range of climates. In hotter climates grow in the shade and water regularly, it grows better through the winter in tropical and subtropical areas. It self seeds readily ensuring an abundance of plants.



Vietnamese mint

Persicaria odorata

Vietnamese Mint herb

Vietnamese mint is native to S.E. Asia it has pointed green leaves with dark markings and small pink flowers produced in spikes in summer. A perennial it grows to around 80cm likes a warm moist position; it does grow well in the sun but will still grow vigorously in the shade. Naturally grows best in tropical and subtropical zones. Protect during winter in cooler areas.

The leaves have a very strong hot minty flavor with citrus overtones. It is used throughout Vietnam and neighboring countries. Vietnamese mint adds a distinctive flavor to soups, curries and salads, particularly with rice or noodles and chicken. The leaf is an essential ingredient in laksa and Vietnamese spring rolls and pho.



Sweet Woodruff

Galium odoratum

Sweet Woodruff herb

Native to Europe, North Africa and western Asia, sweet woodruff is a pretty plant for a shady area. It is a creeping perennial and grows to 30cm high with bright-green leaves growing in star-like whorls, with between 6-8 leaves to every whorl. The white flowers usually appear in spring, I have not seen it in flower here in the sub-tropics. The plant has a sweet fragrance derived from its coumarin content. When dried the scent has been described as a fresh-cut hay and vanilla fragrance, and it is used frequently in potpourri. It is used in Germany, to flavour May wine called "Maiwein" or "Maibowle" in German. It is also used as a syrup for beer, in sausages, jelly, jam, soft drink , ice cream, and a herbal tea with gentle sedative properties.

Sweet woodruff prefers shade and a well-drained, slightly acidic soil. Sweet woodruff plants will grow more vigorously with regular watering.




Curcuma domestica

Turmeric Flower

Turmeric is a perennial, growing to 1metre. It has large lily like green leaves

and white to pale yellow flowers. The knobbly rhizome is bright golden yellow. Turmeric is native to India and Southern Asia. It likes humid conditions and moist well-drained soil; protect it from frost in cooler climate. The aerial parts of the plant die back in winter remerging in spring; the rhizomes can be dug up in autumn. Turmeric has a warm mild aroma and adds a distinct golden yellow colour to foods. It is an essential ingredient in commercial curry powders and is used in pickles especially piccalilli, adds flavour and colour to curries, devilled eggs, beans, lentil, rice, poultry, seafood and vegetables in particular cauliflower and potato dishes. Turmeric has numerous medicinal uses it stimulates the liver and gall bladder, it has cholesterol lowering properties, is used for arthritis, to prevent Alzheimer's and cancer. A poultice of turmeric can be used for skin problems such as psoriasis, bruises and fungal infections.


13 Oct 2012 12:11:38 am

Calendula Infused Oil

Calendula Oil

I love the sunny orange flowers of calendula; they brighten a cold winter’s day and warm the senses.

A good way to preserve their orange glow is to make infused oil. It is very easy to make.

Once you have made this vibrant infused oil you can use it to soothe and heal minor wounds, itchy, inflamed skin conditions such as eczema, psoriasis and nappy rash. It is also useful for stings, burns, bruises and cradle cap. It can also be used as the base for lip balm, creams and ointments.

While I do not usually measure the ingredients, I have given a guide below. While I do not usually measure the ingredients, I have given a guide below, but do not worry too much about the amounts.

Calendula Infused Oil

1½ cups dried or fresh calendula flowers

If using fresh flowers, pick after the morning dew has dried and partially dry. This can be done overnight on a towel in an airy spot or in a dehydrator set at 30°C for a couple of hours.

2 cups cold pressed sunflower oil to cover

You can use any good quality oil you like. I use sunflower because it has the same shaped flower and is from the same family, Asteraceae.


Loosely pack a clean sterilized jar with calendula flowers.

Pour oil over flowers and cover completely.

Seal with a tight fitting lid.

Place in a warm dark place for 2 weeks.

Strain through cheesecloth squeezing gently.

Pour into a sterilized amber bottle.

Calendula infused oil jar

My favourite method:

To hasten the infusion process use a yoghurt maker. Pick a jar that fits comfortably into the yoghurt maker, add your calendula flowers and oil and seal well. Fill the yoghurt maker with hot tap water or near boiling water up to the top of the red plastic interior tray. Place your filled jar into yoghurt maker ensuring the water level does not reach the lid of the jar. Screw on the yoghurt maker’s lid and sit overnight or all day. Put fresh hot water to keep oil warm. This can be done for 3-5 days. Strain and store as in original recipe.

Yoghurt Maker

Quick Method:

If you want your infused oil quicker you can do it in a double boiler. I use my steamer saucepans and place a wide bowl on top. Put the calendula flowers and oil into the bowl.

Put some water in the bottom saucepan and bring it to the boil, turn the heat down. Place the bowl on top of the top saucepan. The water in the bottom needs to simmer very gently for 3 hours, keep an eye on the water in the saucepan to make sure it does not evaporate. Stir the calendula oil at regular intervals. Strain and store as in original recipe.

Heating Oil

Tips and Hints

The better quality oil you use the better the finished product. I would not use oil on my skin that I wouldn’t put in my mouth!!

Oils do deteriorate, and even though you have bought high quality oil, if it has not been stored properly or kept too long chances are it is no longer good oil.

Light, Heat and Air all contribute to oils oxidizing or going rancid.

Many recipes for infused oil recommend placing your jar of infused oil in the sun to infuse. I personally prefer to keep it away from the sun as light will speed up the oxidation of the oil. If you wish to use the sun’s warmth to gently infuse your oil, wrap it in a towel or a dark paper bag to exclude light.

If using the quick method in a double boiler or steamer, be careful not to overheat the oil.

When pouring off the finished product I prefer to use a few smaller amber jars, rather than one large one. This reduces exposure to air and light each time it is opened to be used.

Store your infused oils in a cool dark place.

Next time I will share my Calendula ointment recipe with you.


Elderberry Tinctures in Bottles

I have been busy this last weekend making tinctures to press off in the tincture class on the 8th of October.

I got a little carried away with Elderberries, making 3 tinctures each using different alcohol. One with brandy 37.1%, one with vodka 37.5%, and one with 92.7% Ethanol (neutral spirit). I used dried berries from Sambuccus nigra, I used these as the plant is very slow growing here in SEQld unlike its American cousin Sambuccus canadensis, which grows a little too well suckering up through the garden. It is flowering beautifully at the moment - I must make some elderflower champagne.

With calculations done to discover the amount of water to add to give me an alcohol percentage of 25%, I pounded the berries in my mortar and pestle before putting into glass amber jars with wide necks and filling with the alcohol/water mix, a good shake and off to the shelf in my laundry. These will need to be given a shake every day, before being pressed off in 2 weeks time.


Elderberry Tinctures

I also made a tincture of elderberries with vinegar, it will be interesting to taste the different tinctures, I have a feeling I might like the brandy one the best.

Tinctures done, I still had 200g of elderberries left, these I made into sweet syrup.

I put these into a saucepan with 400ml of pure water, brought them to the boil and simmered for 20min. I then strained it through a sieve and ended up with around 250ml of liquid.

To this I added 1 cup of sugar and brought it up to the boil. I then took the mix of the heat and poured it into sterilised glass bottles.

So all this Elderberry medicine, how shall I use it - Elderberry is extremely useful for fighting the flu. It contains compounds that keep the flu virus from attaching to the cell, so it can shorten the duration of your illness and possibly lesson the severity. Elderberries are also a good source of anthocyanins, powerful antioxidants which are responsible for giving many red and purple fruits their colour.

And it tastes pretty good as well!


30 Sep 2011 8:51:35 am

Elderberry Tinctures


herbal vinegar

The moisture in the air from our continual very wet weather has left a film of mould on nearly every surface. To remedy this I have made some herbal vinegar sprays to clean up with.

Vinegar is a cheap and safe way to clean surfaces around your home. It is free of toxic chemicals that many of the store bought cleaners contain.

Vinegar kills 99% of bacteria, 82% of molds, and 80% of viruses, and when you add some herbs, spices or essential oils the effect is multiplied.

Lemon and Clove Mould Buster

• 1 litre of white vinegar

• ¼ cup of clove buds

• The peel of 1 lemon

Mix together and let soak for at least 24 hours. This mix can be used straight for heavily moulded surfaces or diluted 50/50 with water in a spray bottle for lighter cleaning.

The lemon and cloves in this vinegar really improve the smell of the vinegar and add their own mould busting properties.

Cloves is known for its antibacterial, antiviral, antifungal and antiseptic properties.

Lemons not only smell fresh and clean they have antibacterial and antiseptic properties as well as mild bleaching power.

Rosemary and Orange Peel Cleaner

Roughly chop a handful of rosemary and add to a litre of white vinegar, add the peel of 1 orange and set aside for at least 24 hours. Use straight for really dirty surfaces or dilute 50/50 with water in a spray bottle for general cleaning. This mix is great for greasy surfaces. For hard to move stains try sprinkling some bicarb of soda on the surface before lightly spraying and scrubbing.

Rosemary is antibacterial, antifungal and antiviral, its fragrance is also very invigorating.

Oranges have extraordinary cleaning power in the oils of their skin and form the base of many environmentally friendly cleaning products.

Pennyroyal and Peppermint Floor Wash

• ½ cup fresh peppermint leaves (¼ cup dried)

• ½ cup fresh pennyroyal leaves (¼ cup dried)

• 2 cups white vinegar

Soak the herbs in the vinegar for at least 24 hours.

Use 1cup in a mop bucket and fill with warm water.

For really dirty floors add a tsp of pure soap flakes.

Both peppermint and pennyroyal have a fresh minty smell and are known for their insect repelling properties.

Most kitchen herbs can be used in a vinegar cleansing mix. Have a look in your garden for herbs and plants that can be used.

The following herbs herbs contain antibacterial, antiseptic and antifungal properties - Basil, thyme, rosemary, sage, oregano, marjoram, lavender, mint, lemon grass, eucalyptus, tea tree and lemon myrtle.

Don’t forget to look in your spice rack as well for cloves, cinnamon, vanilla, aniseed, star anise, fennel and pepper.

Safe, fresh and natural! Do you have any favourite natural cleaning hints?

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