I was in the situation to revise my herbal material storage and wish to make sure which of them are still safe to use after storing them during some time.
Here is the full quotation from the article from site easyayurveda.com >
shelf life or expiration date of herbal products, after the jar is opened
Like any other dietary or pharmaceutical product, herbal products also have shelf life, also called as expiration date. We have already learnt about the standard shelf life of Ayurvedic medicines. But the discussion there does not explain, the shelf life of the products once after the jar is opened and the product is exposed to air moisture etc. Let us find out the shelf life of such herbal products. (more…)
This page is collecting the natural means to aid in different unhealthy conditions – quick and safe aid and relief of symptoms but NOT for treatment purpose as soon as the last one requires deeper diagnosis and individual approach integrating all aspects as an usual way of Ayurvedic healing.
The ‘natural’ means made of no artificial, synthetic matters. No side effects are ever expected due to the holistic essense of natural ingredients. But as usual, everybody shall be utmost careful to test the remedies on themselves and watch any undesirable body-mind reactions (allergic or whatever).
The remedies mostly came from trusted sources – the books of recognized ayurvedic doctors, practitioners and scientists. Some of them are verified by myself or the people around me. But surely I was fortunate enough not to have a chance to use and try all of them.
1. Drink a cup of equal portions of plain fresh yogurt (no sugars, nothing) and plain water with 1/8 tsp of fresh ginger. 
2. Drink organic black coffee (no sugar, no milk) with lemon juice. 
 – Dr. Vasant Lad Ayurveda. The Science of Self-Healing
The thistle is floral emblem of Scotland.
“Around the 16th century the milk thistle became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute or they can also be added raw to salads.”
“Milk Thistle is an unusual and beautiful garden plant as it has large tough leaves with a painting of pure white lines running through it. It eventually produces a tall stalk with a purple flower. When the flower goes to seed, it is this part of the plant that is used for medicinal purposes. Using water to extract the chemical constituents of the seeds is not the best way to take Milk Thistle. Therefore, I feel it is best taken as an herbal tincture. I make a tincture of several liver cleansing herbs in a mixture of vegetable glycerin and water. This way there is no alcohol used, which may negatively effect an already damaged liver.
The Milk Thistle plant in an annual or biennial herb, and can grow to 4 to 6 feet tall by end of summer. It can be found in old pastures and abandoned fields in California, New Mexico and in the Rio Grande Valley.
This valuable plant can strengthen the functions and processes of metabolism. It will help decrease liver damage from alcohol abuse, both short-term and long-term degeneration. The most amazing property, to me, is the plants regenerative ability to repair damaged liver cells.” (Source - www.ezherbs.net)