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The Feverfew jello turned out tasting “all right.” At least it is the best-tasting, most palatable dose of Feverfew I’ve taken so far, and taste-wise, Feverfew is one of the herbs most folks applaud the least.

This water-gelatin vehicle scoots the herbal flavors quickly past the taste buds and on down to the stomach with a minimal amount of gustatative resistance; yet in passing, it makes its moves on the mouth long enough for the tongue to party whimsically with the gelatin portion.

Following this, I made a cherry St. John s Wort jello and called it “cherry up.” Next, I assembled a relaxing nervine jello using Valerian and California Poppy with lemon Jell-O and called it “mellow yellow jello” (naming your herb jello is optional).

I feel a great potential here for parents, grumps, and wee ones. One can experiment with all types of flavored Jell-O® brand jellos in order to find those that cohabit harmoniously in a jelly-body with otherwise strange and frightful tasting herbal extracts, like Feverfew, Oregon Grape, Yarrow, and Mugwort. If you prefer to use no sugar at all, you can use the glycerated-gelatin recipes for making suppositories that are given in Chapter Twenty. That is what I did involuntarily the first time. Glycerin is a non-sugar sweetener. Or one can experiment with using Stevia, which has been infused into the water that is used to dissolve an unsweetened gelatin. Stevia (Stevia rebaudiana) is an herb that has come to us from its native land Paraguay. It tastes sweeter than sugar, but by FDA (the Federal Denial Attendants) pronouncement, cannot be called a sweetener (this edict is probably another side effect of the aspertame industry). Use Hains® brand vegetarian jello or a flavored pectin if you prefer a vegetarian variety.

You can incorporate herbal infusions, decoctions, tinctures—any and all forms of loathsome tasting herbal liquids children and ill-tempered adults often refuse to take or complain about so incessantly it’s hardly worth the effort trying to help them. Of course, all the naturally good-tasting herbal teas, glycerites, and tinctures like Lemon Balm, Mint, Chamomile, and Fennel are also garnished with fun when transformed into a phytojel.

Adults (senior kids) can take a bit of dessert before meals as a digestive aid, using an herb jello incorporating Peppermint, Chamomile, Lemon Balm, Ginger, or any of the other carminatives. Merely the name “Lemon Balm-lemon-lime jello” shimmies with vibrations of gastric approval and upliftment.

I’m planning to prepare a Meadowsweet jello which will be a consoling herbal therapeutic treat for any child who is experiencing diarrhea. The jello portion will proceed to make his or her insides feel soothed and happy, and the Meadowsweet will supply its gently efficient internal action to help balance out the child’s troubled intestine. Catnip and Fennel is an herbal blend I strongly recommend having on hand in all households inhabited by babies and young children. It is an excellent compound to use for soothing children’s colicky digestive systems and for allaying children’s fevers, especially during childhood fever diseases such measles, mumps, chickenpox, etc. The name “Catnip-Fennel-jello” carries an inherent giggle and just sounds like a good time. The babe will love it as a medicinal treat, and a touch of party. (If the child’s fever is prolonged and quite troublesome, the insertion of a homecrafted Meadowsweet, Yarrow suppository will be quite helpful.)

HERBAL SYRUPS

When an herbalist concocts an admittedly unpleasant-tasting herbal tincture or tea blend that he or she feels will do a sick child a world of good, and the ailing little person still has enough reason, will, and determination to wholeheartedly reject the favor, a sweet syrup often settles the dispute. Syrup is a traditional way to make herbal preparations (especially bitter sore throat and cough mixtures) more palatable for children and for other folks who aren’t ready to hear that