The color, texture and odor of the plant extracts were characterized (Additional file 1). The ethanolic extracts were better than corresponding aqueous extracts in retaining the natural fragrances of the plants. This may be due to the preservative ability of ethanol (i.e. reducing breakdown of organic compounds by microorganisms), its enhanced extraction capability (i.e. more fragrant components extracted) or a combination of both. Extracts obtained by boiling generally appeared darker and more turbid than those obtained by maceration. The solid content by boiling was higher than that by maceration (Figure 1 ). Boiling is more likely to damage the plant cell membrane and cell wall which act as natural filters to keep larger extraneous compounds within the cell.