Herbal Breath Sweeteners
Many Indian restaurants serve large fat fennel seeds as an after dinner breath sweetener. This use of seeds after eating is also a custom in many Near and Far Eastern countries. Mace seeds are sucked in some countries, as are star anise seeds. Angelica seeds are sucked, and in some places nutmeg is both chewed and sucked (not advisable). Whole cloves, calamus root pieces, peppermint leaves and oil, and cinnamon and caraway seeds are other herbal breath sweeteners.
To Make a Mouthwash
Use pint bottles of sherry or small amounts of leftover white wine, and adjust the herbal ingredients according to the amount of wine on hand. Leftover wine doesn't always last too long it actually depends on the type of wine and the grape, so don't make up big batches unless you intend to keep the mouthwash in the refrigerator. My mouthwashes with sherry have always lasted a long time.
1/2 teaspoon peppermint, dried
1/2 teaspoon thyme leaves, dried
1/2 teaspoon cloves, crushed
1/2 teaspoon nutmeg, fresh grated
1/2 pint sherry
10 drops oil of peppermint
Use any inexpensive sherry, and adjust herbs accordingly. Steep herbs only for a week to ten days. Strain out the herbs. Add the peppermint oil drops. Label.
3 drops tincture of myrrh
1 glass water
Add several drops of tincture of myrrh to water for a cleansing but bitter tasting mouthwash. Myrrh is very antiseptic and will immediately ease pain of mouth sores. A very small amount of about equal portions of goldenseal root powder and tincture of myrrh in water makes an excellent mouthwash for canker sores and often controls them overnight.
Spicy Wine or Mouthwash
I-bottle wine, white or red
2-ounces (several small bruised sticks) cinnamon
1/2-nutmeg, bruised or grated
2-tablespoons or a half handful rosemary
Place all the herbs and peppercorns in the wine. Steep for two weeks. Strain. Label. Keep corked.
Leftover wine may be used; just adjust the herbs accord
Gargle and Mouthwash
2 cups apple cider vinegar
1 cup water
1 handful wintergreen leaves
Soak the wintergreen leaves, or leaves and flowers, in the apple cider vinegar for twenty four hours. Add the water to dilute. Strain out the wintergreen. Close lid. Label.
Use warm for gargle. Use cold for mouthwash.
Sage Cayenne Gargle
1/2 pint sage tea
2 teaspoons honey
2 tablespoons salt
2 tablespoons vinegar (apple)
1 tablespoon cayenne pepper
This is an excellent gargle to avert a cold. Another version of cayenne, salt, and vinegar is an antiflu preparation. This gargle may also be used internally. Take 1 teaspoon at a time.
To make a strong sage tea, steep a handful of the sage leaves in a pint. of boiling water. Steep for twenty to thirty minutes. Strain the leaves. Combine all the other ingredients. Close bottle. Label. Shake bottle every day for about a week.
Ginger Gargle Use this gargle for sore throat, postnasal drip,
and swollen tonsils.
1/2-cup hot water
1 -teaspoon honey
Pour boiling water over the powdered ginger. Add lemon and honey. Either rinse out the back of the throat or gargle,
making mouth motions while the gargle is held in the back of the throat. This helps alleviate sore throat pain. Alternate ginger gargle with cold pineapple juice. Between drinks, spit out mucus.