Re: Substitute for Pennyroyal?
Posted: Sat Jun 06, 2015 3:54 pm
Blimey, I've proved myself wrong so many times in this thread that it's a wonder that I've not chocked on umble pie!
I've just found this info in "The Encyclopedia of Herbs and Herbalism" (published 1989), a tome compiled by what looks like anyone who is anyone in this field. It says:
It goes on to say:
It goes on to say that the volatile oil is 0.5% - 1% of the herb and that pulegone is 80% - 90% of this.
In a worst case scenario 2g per kg should still be OK. FWIW, Maynard Davies' Lancashire recipe uses 0.54g per kg. Finney's recipes (1930's) are much higher.
(Of course, this assumes that the 1989 info hasn't been superceded)
Phil
I've just found this info in "The Encyclopedia of Herbs and Herbalism" (published 1989), a tome compiled by what looks like anyone who is anyone in this field. It says:
Although long considered an abortifacient, it has been found that this effect is usually only possible with a dose of oil which is highly toxic and leads to irreversible kidney damage.
It goes on to say:
The plant can therefore be used as a flavouring agent, but only when the concentration of pulegone does not exceed 20mg in 1kg of the final product being flavoured.
It goes on to say that the volatile oil is 0.5% - 1% of the herb and that pulegone is 80% - 90% of this.
In a worst case scenario 2g per kg should still be OK. FWIW, Maynard Davies' Lancashire recipe uses 0.54g per kg. Finney's recipes (1930's) are much higher.
(Of course, this assumes that the 1989 info hasn't been superceded)
Phil