Posted by admin | Posted in Purslane | Posted on 28-11-2016

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Portulaca oleracea
[por-tew-LAK-uh awl-lur-RAY-see-uh]

Family:  Portulacaceae

Names: pussley, pursley, pigweed, garden purslane verdolage, verdolaga; Portulak (German); purslane, pourpier, pourcellaine (French); porcellana, portulaca (Italian); Gartenportulak (German); Verdolaja, Verdolaga (Spanish); ma chi xian (Chinese); Tségha’niłchi’ – breeze through rock (Navajo); xucul (Mayan)

Description: Thick, matlike groundcover, very succulent with red stems.  It grows to a height of 8 inches and a width of 10 inches.  The flowers are bright yellow and 3/8 inch across.  The leaves are thick, succulent ovals up to 1 ¼ inches long  It blooms from June to September.  It is possibly native to India but well established from Greece to China and introduced elsewhere.  Golden or yellow purslane Portulaca oleracea sative is more attractive and grows more erect but has the same taste.

Cultivation: Annual and sometimes biennial it germinates in 7-15 days.  Space 6-8 inches apart in soil that is well drained and well watered with a pH of 5.5-8 in full sun.  Ready to harvest in 6-8 weeks.  If the plants get ahead during the growing season, cut them back to 3-4 inches and they will send out tender new shoots within 7-10 days.  Old stems may be stripped of their leaves and pickled.

History:  The botanical name oleracea is Latin for “potherb”.  Portulaca may mean “milk carrier,” from potare, Latin “to carry” and lac, “milk”, describing the juice that exudes from the broken stems.  Some scholars think it is derived from portula, a “little gate,” due to the gatelike cover on the seed capsules.  The Romans enjoyed puns and called purslane porcella, or “little pig,” as a pun on its name.  This became the Italian porcellana, the old French porcelaine and eventually “purslane” in English. Oleracea means “of the vegetable garden or kitchen.” It was brought north in to Europe and provided not only food, but was one of the four “cold” seeds of medieval medicine that cooled “hot” complaints such as “heat in the liver.”  High in vitamin C, it used to be a scurvy remedy.  By the 1700s, it had made itself so much at home in the US that some regarded it as a native American plant.  It was thought to be a cure for “blastings by lighting or planets and burning of gunpowder.”

Constituents:  alkaloids, glycoside, sterols, essential oil, calcium salts, DOPA, resins, organic acids, vitamin C (600 milligrams per 100 grams of fresh plant), oxalic acid, potassium slats.  Chinese research also lists noradrenaline and dopamine as constituents

Energetics: sour; cold

Meridians/Organs affected: colon, liver, spleen, large intestine

Properties: alterative, refrigerant, bactericide, antipyretic, antidote, antidysenteric, antiphlogistic

Ritual Uses:  Purslane was believed to guard against evil spirits if strewn around a person’s bed. It was considered to be a sure cure for blastings by lightening and burning of gunpowder. Purslane is ideal for those made uneasy by the darkness of night, who fall prey to nightmares and who need protection against those unknown things which roam the dark.  Growing purslane beneath the bedroom window, placing it in a vase on one’s nightstand or using a bunch of dried purslane to aspurge the bedroom when cleaning it are a few methods available.  Purslane has the ability to dispel unwholesome energy through the generation of positive energy. It can be added to Mystic Rites Incense to assist in the development of your higher spiritual forces.   Can be used as an elixir or magickal tonic.  Herb of the Moon.

Culinary Uses:  Purslane has a crisp texture and a sharp, almost hot, vinegary flavor.  Sometimes compared to asparagus in taste, purslane is used in salads and soups, steamed as a garnish, or is pickled for winter salads.  It has long been eaten in the Middle East and India and is found in the Middle Eastern salad fattoush.  In China, the herb is boiled, then mixed with eggs.  Australian Aborigines ground the seeds, making a paste eaten fresh or baked.  Settlers boiled and ate the leaves.  The French soup bonne femme combines purslane with French sorrel.  Mexicans eat purslane as a side dish.  They boil the leaves for a few minutes, then fry them in oil with a little chopped onion, adding slices of cheese and serving them when the cheese is hot and melting.

Eaten either raw in salad or steamed in mole verde, this succulent annual is traditionally served in Mexico in a pork stew – espinazo con verdolagas – with a tomatillo-based sauce.  Add to scrambled eggs or Mexican tomato sauce.  Long cooking causes it to develop a slippery texture and change of color, so add the chopped leaves no sooner than the last minute of cooking times. 

Medicinal uses:  The sticky, broken leaves of fresh purslane sooth burns, stings and swellings.  The juice was once used for treating earaches and to “fasten” teeth and soothe sore gums.  Purslane has been considered valuable in the treatment of urinary and digestive problems.  The diuretic effect of the juice makes it useful in the alleviation of bladder ailments-for example, difficulty in passing urine. The plant’s mucilaginous properties also make it a soothing remedy for gastrointestinal problems such as dysentery and diarrhea.  In Europe it’s been turned into a cough syrup for sore throats.  Purslane is the richest known plant source of Omega-3 acids, found mostly in fish oils.  These fatty acids reduce blood cholesterol and pressure, clotting, and inflammation and may increase immunity.   Recommended medicinal dosage is 15-30 grams.   Use for scours in goats.

Crush the fresh plant material to apply as a poultice to stop bleeding and heal ulcers, wounds and sores.  Fresh juice of the plant can be taken with sugar and honey to relieve dry coughs.  Mash stems and leaves to apply as a poultice over the forehead to alleviate headaches caused by over-exposure to the sun.

A dose of 1.5 and 2.0 gm/kg of the entire dried plant showed hypoglycemic activity in rabbits after 8 and 12 hours.  Uterine stimulant effect was demonstrated in mice and rats using a water extract of the leaves.

TCM: In Chinese herbal medicine, purslane is employed for similar problems and for appendicitis.  The Chinese also use the plant as an antidote for wasp stings and snake bite.  Clinical trials in China indicate that purslane has a mild antibiotic effect.  In one study, the juice was shown to be effective in treating hookworms.  Other studies suggest that it is valuable against bacillary dysentery.  When injected, extracts of the herb induce powerful contractions of the uterus.  Taken orally, purslane juice weakens uterine contractions.    Indications: amoebic dysentery; hemorrhoids; abscesses due to heat excess.  The Chinese eat this plant as a vegetable; may be used safely in high dosages; the fresh herb is best for all therapeutic purposes.  Dosage 10-30g

Navajo: The plant is said to cure stomachache and is used in a smoke treatment to clean out the body; the smoke causes the patient to vomit and thus, cleans him out.

Toxicity: Do not take medicinally during pregnancy

Purslane Salad with Avocado and Bacon
4 handfuls purslane leaves about 7 oz trimmed weight
creamy dressing
1 avocado
juice of ½ lemon or 1 lime
5 oz streaky bacon, diced small
fresh herbs in season, finely chopped
Prepare the purslane leaves. Make a bed of them on a round serving dish and sprinkle with some dressing.  Peel the avocado and cut in 8 segments.  Arrange them like the spokes of a wheel over the purslane.  Sprinkle with lemon or lime juice.  Fry the bacon dice without any fat in a heavy-based pan until golden and crusty.  Lift them out of the rendered fat with a slotted spoon an scatter them over the salad.  Sprinkle on the chopped herbs and serve

salt and pepper
10 oz oil
3 ½ oz vinegar
1 tsp mustard
1 tsp sugar or honey
1 egg
Blend or process ingredients in a blender or food processor thinning down if necessary with a little cold water.  Store in a covered jar for up to 4 days.

Warm Salad of Purslane with Chicken Livers and Herb Vinegar
4 good handfuls purslane, about 7 oz trimmed weight
1 oz oil, of which a proportion can be walnut oil
4 Tbsp vinegar
1 tsp coarse grain mustard
1 tsp honey
salt and pepper
12 oz chicken livers, trimmed and chopped
2 Tbsp oil
3 Tbsp flavored vinegar
Pull the leaves off the purslane, wash and spin them dry; discard the stalks.  Whisk together the oil, vinegar, mustard, honey, salt and pepper to make a thick dressing.  Arrange the purslane on four plates and sprinkle the dressing on top.  Season the chicken livers and fry them in the hot oil for 2-3 minutes until just stiffened but still pink inside.  Scatter them over the salads.  Deglaze the pan with the vinegar and sprinkle on top.  Serve at once.  (Fruits of the Forest)

Purslane with Melon Salad with Prawns
3 handfuls purslane, about 5 oz trimmed weigh
1 pink-fleshed melon
creamy dressing
30 peeled cook shrimp
chopped fresh herbs (your choice)
Strip the leaves off the purslane and discard the stalks.  Arrange the leaves around the edge of 6 salad plates.  Cut the melon in half, discard the seeds and scoop out the flesh with a melon scoop.  Put a heap of melon flesh in the middle of the plate.  Pour some dressing over the purslane and melon.  Arrange the prawns on top of the salads and sprinkle with the chosen herbs.  (Fruits of the Forest)

Fairy Food Casserole
2 cups raw wild rice
handful wild oregano
2 Tbsp wild mint
1 Tbsp wild catni
1 cup wild purslane
6 wild onion
5 leaves garden basil
3 cloves garlic
1 cup wild mushrooms, chopped
2 tsp olive oil
1 Tbsp wild mustard seeds
3 Tbsp yellow dock seeds
handful of wild flowers
Boil rice until done and set aside.  Collect our wild herbs and mushrooms.  Chop herbs, purslane, wild onions, basil and garlic coarsely.  Mix with rice. Saute mushrooms with a little more garlic and add to rice.  Add olive oil to rice and mix well.  Place in casserole dish, shred goat cheese on top and bake for 30 minutes at 350F.  Garnish with yellow dock seeds, mustard seeds and wild flowers.  Serve on a bed of leafy greens.  Serves 10-12.  (An Herbal Feast)

A Compendium of Herbal Magick, Paul Beyerl, Phoenix Publishing, 1998; ISBN: 0-919345-45-X
An Herbal Feast, Risa Mornis, Keats Publishing, 1998; ISBN: 0-87983-801-9
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersely, 1997; ISBN: 0-7894-1067-2
Fruits of the Forest, Sue Style, Pavilion Books, 1995; ISBN: 1-85793-385
The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press, 1991; ISBN: 0-7924-5307-7
Nanise’: A Navajo Herbal, Vernon O Mayes and Barbara Bayless Lacy, Navajo Community College Press, 1989; ISBN: 0-912586-62-1
Rainforest Remedies, Rosita Arvigo and Michael Balick, Lotus Press, 1993; ISBN: 0-914955-13-6
Wild Food, Roger Phillips, Little Brown, 1986; ISBN: 0-316-70611-6
The Wild Foods Cookbook, Cathy Johnson, Stephen Greene Press; 1989; ISBN: 0-8289-0712-9
The Wild Gourmet, Babette Brackett & Maryann Lash, Godine, 1975; ISBN: 0-87923-142-4
The Wild Plant Companioin, Kathryn G. March & Andrew L. March, Meridian Hill, 1986; ISBN: 0-940206-03-X

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Posted by admin | Posted in Spinach | Posted on 01-06-2016

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Spinach can help prevent macular degeneration.  Good thing I like it.  http://www.greenmedinfo.com/blog/spinach-helps-protect-eyes-macular-degeneration

Spinacia oleracea
[spin-AH-see-ah   awl-lur-RAY-see-uh]

Family: Chenopodiaceae

Names: Ch’Ih Ken Ts’Ai, Epinard, Espinaca, Ispanak, Ispinakh, Po Leng Ts’Ai, Po Ssu Ts’Ao, Po Ts’Ai, Spinagh, Spinazie; Spenat (Swedish); Spinat (norwegian); Spinat (Danish); Pinaatti (Finnish); Spinat (German); Epinard (French)

Description: Well-known vegetable, with broad sharp-pointed leaves and spikes of tiny green flowers

Cultivation: Plants grow best and produce their heaviest crop of leaves on a nitrogen-rich soil. They dislike very heavy or very light soils. They also dislike acid soils, preferring a neutral to slightly alkaline soil. Plants require plenty of moisture in the growing season, dry summers causing the plants to quickly run to seed. Summer crops do best in light shade to encourage more leaf production before the plant goes to seed, winter crops require a warm dry sunny position. Young plants are hardy to about 16°F.  Most new cultivars are of the round seeded variety and these have been developed to be more resistant to bolting in hot weather, more cold tolerant, to produce more leaves and also to be lower in calcium oxalate which causes bitterness and also has negative nutritional effects upon the body.  Some modern varieties have been developed that are low in oxalic acid. Edible leaves can be obtained all year round from successional sowings. The summer varieties tend to run to seed fairly quickly, especially in hot dry summers and so you need to make successional sowings every few weeks if a constant supply is required. Winter varieties provide leaves for a longer period, though they soon run to seed when the weather warms up.  Spinach grows well with strawberries. It also grows well with cabbages, onions, peas and celery. A fast-growing plant, the summer crop can be interplanted between rows of slower growing plants such as Brussels sprouts. The spinach would have been harvested before the other crop needs the extra space. Spinach is a bad companion for grapes and hyssop. Sow seed in situ from March to June for a summer crop. Make successional sowings, perhaps once a month, to ensure a continuity of supply. The seed germinates within about 2 weeks and the first leaves can be harvested about 6 weeks later. Seed is sown in situ during August and September for a winter crop.

Properties: Carminative; Febrifuge; Hypoglycaemic; Laxative.

Constituents: The plant contains saponin, especially in the roots.  The leaves are rich in calcium and contain iron, iodine and chlorophyll, flavonoids, quantities of Vitamins C and K, folic acid and Provitamin A.

Medicinal Uses: Still used mainly for food.  The leaves are rich in minerals, particularly iron and calcium, and are recommended for anemic persons.  It also supplies vitamins A, C, and K and folic acid.  It is best grown organically, as chemical fertilizers tend to lower the vitamin content. A food for convalescence and for growing children.  In experiments it has been shown to have hypoglycemic properties. It has been used in the treatment of urinary calculi.  The leaves have been used in the treatment of febrile conditions, inflammation of the lungs and the bowels. The seeds are laxative and cooling. They have been used in the treatment of difficult breathing, inflammation of the liver and jaundice.  The folate in spinach can reduce the risk of developing high blood pressure by almost 33%.
Spinach protects the eyes’ macular pigment from age related macular degeneration.  It does this by using its own healthy yellow macular pigment as a protection from blue light.   This macular pigment is made up of three yellow carotenoids, specifically lutein, zeaxanthin and meso-zeaxanthin.  Towards the middle of the macula, zeaxanthin is more concentrated, reaching 75 percent. Away from the middle, the dominant component is  lutein, with 65 percent or more of the total. Among all tissues, the macula contains the highest concentration of these carotenoids.  When our consumption of these important carotenoids runs low, the macular pigment shield of the macula thins. This can progressively happen with age, but it can also run low among those with low levels of these nutrients – lutein and zeaxanthin – in the diet.  Most blindness is a result of macular degeneration.  A thicker macular pigment density also can significantly improve our vision. It can help prevent photosensitivity for example. Thicker pigment can also help us view natural environments and see at night.  Our diet can significantly change the pigment.  Spinach consumption increases macular pigment.  Researchers in Japan, Germany and Britain have confirmed this.  Maybe  Popeye WAS right.

Culinary Uses: Tender young leaves can be added to salads, older leaves are used as greens or added to soups etc. The leaves contain oxalic acid (6 – 8% in young leaves, 23 – 27% in the cotyledons).  The seeds can be sprouted and added to salads.  Chlorophyll extracted from the leaves is used as an edible green dye.

Other Uses: A yellow dye is obtained from the leaves.

Sunflower Spinach

2 lbs fresh spinach
1 medium onion, finely chopped
3 Tbsp oil

½ inch fresh ginger, peeled and grated
½ tsp chili powder
2 Tbsp water
3 tbsp seedless sultanas (golden raisins)
2 oz sunflower seeds
Wash the spinach and remove any tough stalks or discolored leaves.  Chop coarsely.  Fry the onion in 2 Tbsp of the oil until lightly colored.  Add the spices and fry for a further minute, stirring well. Add the spinach, water and sultanas and stir until well coated, then turn down the heat, cover and simmer for 5 minutes, stirring occasionally, by which time the liquid will have been absorbed and the spinach cooked. Fry the sunflower seeds in Spi remaining oil until golden, stir into the spinach and serve immediately.  (The Hot and Spicy Cookbook)

Sorrel Soup with Potherb Dumplings
For the soup:
2 Tbsp olive oil
1 large onion, finely diced
2 leeks, trimmed, split, rinsed, and finely diced
¼ lb sorrel (about 3 cups)
2 quarts water or vegetable stock
lb spinach (about 4 cups packed)
1 Tbsp lemon juice
2 tsp lemon zest (from 1-2 lemons)
salt and freshly ground black pepper
Heat the olive oil in a 4- to 6-quart Dutch oven over medium heat.  Add the onion and leeks and cook, stirring occasionally, until softened and translucent but not colored, about 12 minutes.  Stir in the sorrel and cook until it begins to break apart, about 5 minutes. Add the water, spinach, lemon juice, and zest and cook until the spinach is wilted, about 3 minutes.  Season with salt and pepper.  Process with a handheld blender or in a food processor or blender until just pureed

1 ½ cups chives (cut in 1-inch lengths)
2/3 cup tarragon leaves
6 cups parsley leaves
2 cups ricotta cheese
2 large eggs
2 large egg whites
1/3 cup grated Parmesan cheese, plus extra for garnish, if desired
pinch of grated nutmeg
½ tsp kosher salt
¼ tsp freshly ground pepper
½ cup flour
1 ½ cups matzo meal
Put the chives, tarragon, and parsley in a food processor and mince. Add the ricotta, eggs, egg whites, Parmesan, nutmeg, salt, pepper, flour, and matzo meal and process until well mixed.  Shape into 1- by ½-inch ovals with your hands. Place on a sheet pan and refrigerate about ½ hour.  Bring a 1-quart saucepan of salted water to just under a boil and cook the dumplings in batches until cooked through, about 5 minutes each batch.  Divide them among 6-8 soup bowls and ladle the sorrel soup over the top.  The dumplings are best eaten immediately.  Sprinkle with grated Parmesan, if desired.  (The Greenmarket Cookbook)

Mushroom, Spinach & Walnut Paté
¼ cup olive oil
1 chopped onion
1 lb chopped mushrooms
1 minced garlic clove
3 Tbsp sherry
¾ tsp crushed rosemary
2 Cups spinach
1 1/3 cup walnuts
1 cup cottage cheese
2 eggs
1/3 cup parsley
¼ tsp grated nutmeg
Heat oil and sauté the onion, mushrooms and garlic until soft. Add sherry and rosemary and simmer until liquid is absorbed.  Put mixture in processor and process with chopped spinach and walnuts until chunky.  Add cheese, eggs, chopped parsley and nutmeg. Put into an oiled loaf pan; cover with foil and cook in a pan of water at 375F for 1 ½ hours. Let cool for 1/3 hour, then weight down with a plate for 1 hour. Room from pan and slice; cool. Serve at room temperature. Serve on crackers.  (Parsley, Sage, Rosemary and Mine)

Quinoa with Lemon, Greens and Spring Herbs
1 cup quinoa
2 cups vegetable broth or water
1 tablespoon coriander
1 tablespoon olive oil
3 cloves garlic, minced
1 pinch red pepper flakes
3 to 4 cups fresh spinach or kale (1 bunch), chopped
2 lemons
½ cup fresh mint leaves or 1/3 cup fresh dill, chopped
Sea salt to taste
Pour quinoa into a strainer and rinse. In a medium pot, bring broth to boil. Stir in quinoa. Cover and reduce heat to low, simmering about 15 minutes, until quinoa expands and absorbs all liquid. Fluff with a fork. Stir in coriander. In a large skillet, heat oil over medium heat. Add garlic and sauté, stirring, until it softens, about 5 minutes. Add pepper flakes and chopped greens, stirring until greens are just wilted, 3 to 5 minutes. Reduce heat to medium. Add quinoa and stir gently to combine. Grate in the zest of both lemons, squeeze in juice and add chopped mint. Stir in sea salt to taste. May be served hot or at room temperature. Makes 4 to 6 servings. Per serving: 218 calories (25 percent from fat), 7 g fat (1 g saturated, 3.5 g monounsaturated), 0 cholesterol, 8.8 g protein, 36.4 g carbohydrates, 6.4 g fiber, 629 mg sodium.

Excellent article: http://www.greenmedinfo.com/blog/spinach-helps-protect-eyes-macular-degeneration 
The Greenmarket Cookbook, Joel Patraker & Joan Schwartz, Viking, 2000; ISBN: 0-670-88134-1
The Hot and Spicy Cookbook, Sophie Hale, Quintet Publishing, 1987; ISBN: 1-55521-060-0
Parsley, Sage, Rosemary and Mine, Susan A. McCreary, 11597 Strawberry Patchworks Book, 1991; ISBN: 0-9608428-5-3
Southern Herb Growing, Gwen Barclay, Madalene Hill, Shearer Publishing, 1987; ISBN: 0-940672-41-3

HERBALPEDIA™ is brought to you by Herbalpedia LLC, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld17@gmail.com    URL: http://www.herbalpedia.com Editor: Maureen Rogers.  Copyright 2016.  All rights reserved.   Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.



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Posted by admin | Posted in Horseradish | Posted on 30-05-2016

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Horseradish…..aahhhhhh……the aroma…..and the taste

Horseradish isn’t just a condiment    http://articles.mercola.com/sites/articles/archive/2016/05/30/horseradish-benefits.aspx?utm_source=dnl&utm_medium=email&utm_content=art2&utm_campaign=20160530Z1&et_cid=DM107077&et_rid=1506832290

 Armoracia rusticana (previously Cochlearia armoracea and Armoracia lapathifolia)

Family: Cruciferae

Names: Great Raifort, Horse Plant, Mountain Radish, Red cole; Cranson de Bretagne, Cran, moutarde des Allemands, raifort (French); Kren, Meerrettish, Meerrettich (German); rafano, barbaforte, cren (Italian); taramago, rábano picante, rábano rusticano, cochlearia (Spanish); Peberrod (Danish); Mierikswortel, Mierik, Boereradijs, Meredik, Kreno (Dutch); Aed-mädaroigas, Mädaroigas (Estonian); Piparjuuri (Finnish); Meacan-each (Gaelic); Torma, Közönséges torma (Hungarian); Piparrót (Icelandic); Pepperrot (Norwegian); Chrzan pospolity, Chrzan zwyczajny (Polish); Raiz-forte, armorácio (Portuguese); Hrean (Romanian); Khrjen, khren (Russian); Mronge (Swahili); Pepparrot, skörbjuggsört (Swedish); lagen (Chinese); seijô wasabi (Japanese); fujl har (Arabic)

Description: Native of the muddy swamplands of southern Europe and western Asia and was introduced to the rest of Europe in the 13th century.  Brought over to North America and has since become naturalized.  A perennial hardy  to –20F.  Strap-like leaves 1-2 feet long with 2- to 3-foot spikes of tiny white edible flowers. It is a cylindrical white root with a yellowish brown skin, on average about 1 ft long and ¾ in diameter.  It is slightly gnarled or ringed, often with small fibrous roots growing from the main root, especially in semi-wild horseradish.  In cultivated varieties the root is unbranched and fairly straight.  The best fresh roots are thick and well grown; thin and insubstantial roots, apart from being hard to use, are inferior in pungency.  Growth can be invasive.  It is a member of the same family as mustard and cress and is rich in sulfur.  When intact, the root has little aroma.  On being scraped or broken, it exudes a penetrating smell, similar to watercress, and is apt to irritate the nostrils, making the eyes water even more than onions do.

Cultivation: Full sun.  Keep evenly moist and fertilize regularly.  Start from transplants or division. Space 10-15 inches in loose rich soil at least 18 inches deep with a pH of 6-8.    Grow alone in a 14- to 16- inch container.  Overwinter outdoors in a protected location.  Use young leaves or flowers when available.  Harvest roots in late fall when 1-2 years old.  Scrub and dry and can be packed in dry sand set in a cool, dark place.  The ideal method for home use is to dig up a root when needed, storing it for no more than a week in the refrigerator.  Or you can dig up a large number of roots at once and freeze them or grate them and cover with vinegar.  To freeze, scrub, then lightly scrape away the outer skin, cut in half, and remove the center core.  Wrap thoroughly and freeze, using within 6 months.  To preserve, prepare as for freezing, but then mince in a food processor.  Pack the grated horseradish tightly in 1 cup jars, then cover with vinegar.  Cap the jars and refrigerate for up to 6 months.

Horseradish aids fruit trees in the orchard and helps prevent brown rot on apple trees.  In the vegetable garden, if kept restricted to the corners of the potato bed, it will assist potatoes to be more healthy and resistant to disease.  Every two years it is advisable to pull the whole plant out, keeping the long main roots for replanting.  Smooth-leaved cultivars such as “Sass’ have produced an average of 4.81 tons of fresh root per acre.

History: The ancient name of Britain was Armorica, from which the generic name of this species is derived; the specific name underlines that the plant was grown mainly in the country.  Another thought is that the name is an apparent corruption of the German “meerrettich” (sea radish).  “Meer” is derived from mahre (an old mare), referring to the tough roots.  Horseradish has been known and valued by various groups of the peoples through the ages.  It is thought to have originated in Eastern Europe and has become part of the diet of many people. It was a favorite condiment with vinegar among the country folk in rustic Germany. Its reputation spread to England and France, where it became known as moutarde des Allemands. The French still eat horseradish, slicing the whole root at the table and salting it.  It is one of the herbs used by the Jewish people at the time of the Passover.  During the Middle Ages it was known as ‘scurvy grass’.

The plant has been known in cultivation for about two thousand years.  Henry J. Heinz is believed to have been the first to develop a commercial horseradish product in 1944.

Chemical Constituents: Contains the glucoside sinigrin and the enzyme myrosin, which react with water to form a volatile oil containing allyl-isothiocyanate and two other isothiocyanates (phenylethyl isothiocyanate).  The root also contains a bitter resin, sugar, starch, gum, albumin and acetates.  Also present in raw horseradish are protein 3%, fat 0.3%, carbohydrate 20%, calcium, phosphorus, potassium, other sulphurous compounds and vitamins B C.  There are 87 calories per 100g.

Properties:  stimulant, diuretic, diaphoretic, rubefacient, antibiotic, carminative, expectorant, laxative (mild), and antiseptic.

Medicinal Uses:  Horseradish has long been known as a stimulant for many parts of the circulatory system, while having antiseptic qualities too.  When taken with rich food it assists digestion and when a little horseradish is taken regularly it will build up resistance to coughs and colds.  In dropsy, it benefits the system by correcting imbalances in the digestive organs.  In a more concentrated form, it is able to reduce catarrhal and bronchial complaints.  Horseradish taken inwardly also relieves sinus pain and is said to help reduce blood pressure.  As a poultice it’s used for rheumatism, chest complaints and circulation problems.  Infused in wine it becomes a general stimulant and causes perspiration.  It is believed to be a good vermifuge for children.  It is richer in vitamin C than orange or lemon.  The volatiles in horseradish have been shown to be antimicrobial against some organisms.  Horseradish derivatives may be useful to replace current microbial treatments that remove toxic pollutants from water and make them insoluble.  Syrup of horseradish is made by steeping a tablespoon of grated horseradish root in a cup of boiling water and covering it for two hours.  The horseradish is then strained out and either sugar or honey is added.  Heat until a thick syrupy consistency is achieved.  Bottle for use.  A peroxidase enzyme extracted from the root has novel commercial applications as an oxidizer in chemical tests to evaluate blood glucose, and a molecular probe in studies on rheumatoid arthritis.

Energetics: spicy, hot

Meridians/Organs affected: lungs, colon kidney

Typical Daily usage: Fresh root: 1-2 tablespoon; dried root 1.5-3 gm; extract 2gm dried root, 10 ml alcohol, 10 ml water

For rheumatism take 3-4 Tbsp of horseradish daily with apple cider vinegar and honey

For colitis caused by putrefaction, take 15-20 drops of horseradish juice between meals

To decongest the sinuses chew one teaspoon of grated horseradish root that has been mixed with a Tbsp of apple cider vinegar until all the flavor is gone.

For asthma: add several tablespoons of freshly grated horseradish to 1 cup milk.  Simmer for 10 minutes and strain.  Drink as necessary to obtain relief

Arthritis liniment: Put 1 cup each of melted paraffin and grated horseradish in the blender.  Blend until liquefied. Rub the affected joint with the mixture and wrap loosely with a flannel cloth.  Leave on overnight. Rinse off the next morning.  Repeat until swelling is gone.  The horseradish liniment should be stored in a tightly closed container at room temperature.

Horseradish-Honey-Garlic Tea

1 1-inch piece fresh horseradish, peeled and grated (1/4  cup)
¼ cup honey
2 garlic cloves, smashed, peeled and coarsely chopped
juice of 1 lemon
Put 4 cups water on to boil.  In a blender, combine the horseradish, honey, garlic and 2 Tbsp water. Process until smooth, stopping once or twice to scrape down the sides of the blender.  Scrape the puree into a bowl, and pour in the boiling water.  Let it steep for 5 minutes.  Strain into a teapot, and stir in the lemon juice.  Drink hot, inhaling the steam deeply.  (Tonics)

Toxicity: Use medicinally with care, as the roots may cause internal inflammation, affect the thyroid gland or, used externally, produce blisters.  Also contraindication with inflammation of the gastric mucosa and with kidney disorders; not to be used by children under 4 years old.  These concerns are based upon therapeutic use and may not be relevant to its consumption as a spice.


EXTRACTION: Essential oil by water and steam distillation from broken roots that have been soaked in water

CHARACTERISTICS: A colorless or pale yellow mobile liquid with a sharp, potent odor and having a tear-producing effect

USES: used mainly in minute amounts in seasonings, ready-made salads, condiments and canned products

Cosmetic Uses: Some herbalists use horseradish root in conjunction with other herbs to relieve eczema.  It is also used with yoghurt or milk to be dabbed on the skin to fade freckles.  For an effective skin refresher, infuse some of the sliced root in milk and pat the milk on the skin.

Steep 1 tsp grated horseradish in juice of 2 lemons and allow it to infuse for 48 hours, in a warm room.  Bottle, and apply to the freckles, using a cotton ball.

Lift and clean the roots, then slice them into a saucepan and to every 1 lb add .5 litre of milk and simmer for an hour over a low flame.  Strain and bottle and apply as a lotion to the face and forehead.  Keep any surplus in the refrigerator.  Clears the skin of blackheads and pimples.

Ritual Uses:  Gender: Masculine.  Planet: Mars.  Element: Fire.  Horseradish should be sprinkled around the house, in corners, on the steps outside, and on doorsills.  This will make all evil powers clear out, and will diffuse any spells that may have been set against you.

Grate or grind dried horseradish root.  Sprinkle over thresholds, corners, and any vulnerable areas to expel evil.   Hex Reversal: Grate or grind dried horseradish root.  Sprinkle it over your thresholds, corners, windows, and any areas perceived as vulnerable, to reverse any malevolent magic cast against a building’s inhabitants.

Culinary Uses:  Horseradish has an acrid quality reminiscent of mustard and counterpoints fresh and smoked fish, tongue, sausages, chicken, eggs, asparagus, avocado, beets, carrots, potatoes, turnips and coleslaw.  Freshly grated root is mixed with vinegar, mayonnaise, cream sour cream, butter or yogurt to serve with foods.  It has a particular affinity with apple, beetroot and dill. Cooking destroys the pungency, as does sitting around in a refrigerator after grating unless covered with vinegar.  The young tender leaves can be added to mixed green salads, and the root is a rich source of vitamin C and has antibiotic qualities.  Dried horseradish root in the form of small grains or flakes is now available.  These swell and reconstitute in liquid, giving a good texture.  Powdered horseradish root is not recommended as it is weaker in flavor and has no texture.

 To make a basic horseradish cream sauce: combine 1 cup sour cream with ¼ cup fresh or preserved grated horseradish and season with salt and pepper. Adding 2 Tbsp minced fresh chives, 1 Tbsp Dijon mustard and ½ cup whipped cream (or low-fat plain yogurt).


Bacon Horseradish Dip
3 8-oz packages cream cheese at room
temperature and cut into small pieces
12 oz cheddar cheese, shredded
3 cloves garlic, finely chopped
1 scallion (spring onion), green and white parts, chopped
1 cup half-and-half or heavy cream
3 Tbs prepared horseradish
1 Tbs Worcestershire sauce
Salt and freshly ground pepper to taste
12 slices bacon fried crisp, drained, and crumbled
Combine all the ingredients except the bacon in a slow cooker or oven-proof covered baking dish.  Cook covered on high heat or in a preheated 300F oven for 2 to 2½  hours, stirring once halfway through cooking.  Stir in the bacon and serve with thinly sliced French bread, corn chips, pita wedges, or crackers.  Serves 16 to 20.

Fresh Apple and Horseradish Sauce
1 sharp green dessert apple
1 tsp lemon juice
¼ pint chilled cream, whipping or heavy
1 ½ Tbsp freshly grated horseradish
Quarter and core the apple and grate it, without peeling it.  Sprinkle it with lemon juice to prevent discoloration.  Whip the cram to soft peaks and slightly stir in the grated apple and horseradish. Serve immediately.  (The Hot and Spicy Cookbook)

Hot Beetroot with Horseradish Cream
1 lb small beetroot
1 tsp vinegar
2 Tbsp butter, melted
salt and freshly milled pepper
1-2 Tbsp freshly grated horseradish
2/3 cup soured cream
¼ tsp finely grated zest of lemon
squeeze of lemon juice
1 Tbsp finely chopped chives or parsley
Wash the beetroot under cold running water, taking care not to scratch the skin; leave the roots intact. Cover with cold water, add the vinegar and bring to the boil.  Place the lid on the pan and cook gently on the top of the stove, or in an over preheated to 350F for 30-40 minutes or until tender.  Remove from the heat, drain and peel. Transfer the beetroot to a hot serving dish and pour over the melted butter.  Season with salt and pepper and keep hot.  Mix the horseradish with the soured cream. Stir in the zest of lemon and add lemon juice to taste.  Spoon over the beetroot and sprinkle the chives or parsley on top.  (The Gourmet Garden)

Horseradish and Sesame Dip
1 cup ricotta cheese
½ cup toasted sesame seeds, ground
1Tbsp finely chopped parsley
1 Tbsp finely chopped chives
1 tsp finely chopped coriander leaves
1 Tbsp finely chopped onion
1 tsp lemon juice
1 Tbsp brewer’s yeast flakes
1 Tbsp plain yoghurt
finely grated horseradish, to taste
Mix all the ingredients together, adjusting quantities to taste. Serve with crackers or vegetable sticks.   (Complete Book of Herbs)

Shrimp with Lovage and Horseradish Mustard Sauce
10 small sprigs fresh parsley
2 Tbsp fresh lovage leaves
1 scallion, cut into pieces
½ tsp fresh tarragon leaves
1 Tbsp tarragon vinegar
2 Tbsp olive oil
1 Tbsp French-style mustard
1 heaping tsp horseradish
1/8 tsp lemon pepper or freshly ground black pepper
¾ lb shrimp, cooked, peeled and deveined
lettuce leaves
cucumber slices
Combine all the ingredients in a blender except shrimp, lettuce, and cucumbers, and process until well blended.  There should be about ½ cup of sauce.  Toss sauce with shrimp and put into a covered nonmetallic bowl to marinate overnight.  When ready to serve, arrange lettuce leaves and cucumber slices attractively on a serving platter, and spoon shrimp into center.  (The Herb & Spice Cookbook—A Seasoning Celebration)

Horseradish Jelly
¼ cup prepared horseradish
¼ cup vinegar
3 ½ cup sugar
3 oz pectin
Make an herbal infusion by mixing chopped herbs with ¼ cup sugar (4 Tbsp dried herbs may be used for 1 cup fresh). Place in a heavy 4 quart pan.  Stir in the required liquids and bring to a boil.  Simmer 8 minutes and bring to a rolling boil; stir in pectin; boil ½ minute, stirring constantly.  Add remaining sugar and bring to a full boil that cannot be stirred down. Boil 1 minute.  Remove from heat and skim off foam.  Pour through a sieve into prepared jars and seal

Apple Pie With Horseradish and Cheddar Cheese
Makes one 9 in (23 cm) pie
5 medium-large tart apples
2 ½ Tbsp (32 ml) lemon juice
1/3 cup (75 ml) white sugar
1/3 cup (75 ml) brown sugar
40 ml (3 tbsp) unbleached flour
¼ tsp (1 ml) freshly grated nutmeg
¼ cup (50 ml) freshly grated horseradish
2 9-inch (23-cm) pie crusts
Sharp cheddar cheese, optional
Preheat oven to 425º F (220° C). Peel the apples, core, and slice them into a bowl. As you slice them, add the lemon juice, a little at a time, to keep the apples from darkening. Add the sugars, flour, nutmeg, and horseradish, and toss well.  Roll the pie crusts out on a floured surface. Place the bottom crust in the pie plate, and evenly spread the apple mixture in it. Cover with the top crust, and crimp the edges decoratively. Prick the top crust with a fork in several places.  Bake in the centre of the oven for 10 minutes. Reduce heat to 350º C (180° F), and bake for about 45 minutes longer, or until the top is golden brown. Remove to a rack to cool. The pie is best served warm, not hot, or at room temperature. Serve with thin slices of cheddar cheese if desired.

AHPA Botanical Safety Handbook, CRC Press, 1997; ISBN: 0-8493-1675-8
The Complete Book of Herbs, Andi Clevely and Katherine Richmond, Smithmark, 1995; ISBN: 0-8317-1164-
Complete Book of Herbs, Nerys Purchon, Blitz Editions, 1995; ISBN: 1-85605-308-3
Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983; ISBN: 0-7153-8369-8
Cosmetics from the Earth, Roy Genders, Alfred van der marck, 1985; ISBN: 0-912383-20-8
Creative Cooking with Spices, Jane Newcomb, Chartwell Books, 1985; ISBN: 1-55521-016-3
The Element Encyclopedia of 5000 Spells, Judika Illes, Harper Collins, 2004
The Encyclopedia of Herbs and Spices, Hermes House, 1997; ISBN: 1-901289-06-0
Encyclopedia of Magical Herbs, Scott Cunningham, Llewellwyn Publications, 1982, ISBN: 978-0 87542-122-3
Food From the Countryside, Avril Rodway, Grange Books, 1988; ISBN: 1-85627-2761
The Gourmet Garden, Geraldene  Holt, Bulfinch, 1990; ISBN: 0-8212-1815-8
The Herb & Spice Cookbook—A Seasoning Celebration, Sheryl & Mel London, Rodale, 1986; ISBN: 0-87857-641-X
Herbal Renaissance, Steven Foster, Gibbs Smith; ISBN: 0-87905-523-5
Herbs for the Home and Garden, Shirley Reid, Cornstalk Publishing, 1991; ISBN: 0-207-15105-9
Herbs, Health & cookery, Claire Loewenfeld & Philippa Back, Gramercy,  1982; ISBN: 0-517-105659
The Hot and Spicy Cookbook, Sophie Hale, Chartwell Books, 1987; ISBN: 1-55521-060-0
The Illustrated Encyclopedia of Essential Oils, Julia Lawless, Element Books, 1995; ISBN:1-56619-990-5
Jude’s Herbal Home Remedies, Jude C. Williams, Llewellyn, 1992; ISBN: 0-87542-869-X
More Recipes from a Kitchen Garden, Renee Shepherd & Fran Raboff, 10 Speed Press, 1995; ISBN: 0-89815-730-7
Planetary Herbology, Michael Tierra, Lotus Press; 1988; ISBN: 0941-524272
Recipes from an American Herb Garden, Maggie Oster, Macmillan, 1993; ISBN: 0-02-594025-2
Savory Favorites & Sage Advice ,  PO Box 77, Salem, VA 24153; 1991
Simon & Schuster’s Guide to Herbs and Spices, edited by Stanley Schuler, Fireside; 1990; ISBN: 0-671-73489-X
Tonics, Robert A. Barnett, Harper Collins, 1997; ISBN: 0-06-095111-7
What Herb is That?, John & Rosemary Hemphill, Stackpole Books, 1997; ISBN: 0-8117-1634-1
Wild Food, Roger Phillips, Little Brown, 1986; ISBN: 0-316-70611-6

Companion Plants, 7247 No Coolville Ridge Rd., Athens, OH 45701; 740-592-4643; www.companionplants.com  plants

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com    URL: http://www.herbalpedia.com Editor: Maureen Rogers.  Copyright 2014.  All rights reserved.   Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.


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Posted by admin | Posted in Sunflower | Posted on 18-03-2015

Tags: , , , ,

Sunflower seeds are a nice snack.  But there’s so much more to this plant.  http://www.thesleuthjournal.com/7-reasons-sunflowers-multi-purpose-prep/

Helianthus annuus
[hee-lee-AN-thus AN-yoo-us]

Family: Compositae

Names: Marigold of Peru; Stonecznik (Polish); Solros (Swedish); Solsikke, Solvendel (Norwegian); Almindelig Solsikke (Danish); Isoauringonkukka (Icelandic); Sonnenblume (German); anil, helianto (Spanish); Hélianthe (French); Elianto (Italian); Hivai (Pima)

Description: The broad, heart-shaped leaves are rough and somewhat hairy. Large flower heads consist of twenty to twenty-five showy yellow-orange ray flowers surrounding a yellow, brown or purple-brown central disk. The flowers bloom in midsummer and continue into early fall. The flat seeds develop from the disk flowers and are a delicacy to birds, animals and humans.

Cultivation: Full sun in any well-drained loam. The looser the soil, the deeper the roots can establish themselves. Sow seeds in their shells in spring. Avoid planting near potatoes as growth becomes stunted. Thin or transplant to 12-18 inches apart. Protect tall varieties by planting in a sheltered location. Staking will help only if the stakes are deep enough in the ground. Not suitable for growing indoors. Pick leaves and flower buds as required. Cut flower heads when they droop. Hang until seeds fall. Gather stems in autumn.

History: Sunflower was cultivated by American Indians some 3,000 years ago and has always been revered as an emblem of the sun. During October and November in Hopi pueblos, the unmarried women in the village grind the petals of the flowers into a face powder. They dance in costume, with their faces shining with sunflower gold. In the 15th century, Aztec sun priestesses were crowned with sunflowers, carried them in their hands and wore gold jewelry with sunflower motifs. They were introduced into Europe by Spanish explorers in the 16th century. Large-scale cultivation began in Russia, where the seeds are sold on street corners and offered in large bowls at railway restaurants. All parts are usable. The pith is one of the lightest substances known and is used in scientific laboratories, for manufacturing life-savers and various floats. The Chinese have used it as moxa in acupuncture, and in the making of delicate silks and coarse ropes, having cultivated sunflowers for hundreds of years. The plant’s ability to absorb water from soil has been utilized in the reclamation of marshy land in the Netherlands. Native Americans used the sunflower extensively. The roots became a medicine for snake bite and a cure for rheumatism and inflammation. Native Americans boiled the flower heads, extracted the oil, and applied it to their own heads as hair tonic. State flower of Kansas. In the Language of Flowers, sunflowers mean lofty and pure thoughts and at other times, false riches. Language of flowers: haughtiness

Constituents: The seeds have remarkable nutritional content, including some relatively uncommon nutrients such as vitamin D and copper. The seeds consist of up to 30% protein, in a form that is highly digestible and contains all the amino acids we need as well.

Medicinal Uses: Russian folk healers chop the head of a sunflower, soak the pieces in vodka and soap chips in a sunny place for nine days, and then rub the mixture on the joints of rheumatic patients as a potent liniment. In the American southwest, the dried plant is brewed into a strong tea and added to the bathwater to alleviate arthritic pain and joint swellings. (Use 32 ounces of a standard infusion in the bath.) In medical clinics, Russian doctors prepare decoctions of the seeds for jaundice, malaria, heart conditions, diarrhea, and other ailments. The seeds, browned in the oven, and made into an infusion, make a widely used remedy for whooping cough. In folk remedies in the southwest US, although the taste is very bitter, a decoction of the leaves is made, strained, cooled, and a tablespoon or more is given for high fever until it abates. The same brew is applied to horses’ sores caused by screw-worms.

Flower Essence: Helps those with a distorted sense of self, inflation or self-effacement, low self-esteem or arrogance. Also for poor relationship to father or masculine aspect of Self. Restores balance and wholeness to our sense of identity, nourishes the male aspect of the self in both men and women.

Ritual Uses: Gender: Masculine. Planet: Sun. Element: Fire. Powers: Fertility, Wishes, Health, Wisdom. Herb of the Sun. Sunflower seeds are eaten by women who wish to conceive. To protect yourself against smallpox wear sunflower seeds around the neck, either in a bag or strung like beads. If you cut a sunflower at sunset while making a wish, the wish will come true before another sunset as long as the wish is not too great. Sleeping with a sunflower under the bed allows you to know the truth in any matter. If you wish to become virtuous anoint yourself with juice pressed from the stems of the sunflowers. Sunflowers growing in the garden guard it against pests and grant the best of luck to the gardener. The petals may be gathered and used as a bathing herbe. Often associated with the solar festivals, we find that this herbe has been linked to many of the Sun gods, Apollo in particular. In many cultures the sunflower has become associated with harvest deities and is sometimes linked with Demeter. Sunflowers also have a strong connection with Lammas. Sunflower brings protection against negative energy and to attract joy. An oil of this herbe can be used to consecrate ritual robes.
The dried petals of the sunflower are ground, the powder mixed with yellow cornmeal and used to decorate Hopi women’s faces in the Basket Dance.

Household Uses: Boil flowers for a yellow dye

Culinary Uses: The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. Eat raw buds in salad, or steam and serve like artichokes. Roasted like coffee, the seeds produce a delicious drink. Universally, the toasted seed serves as a snack, while coarsely ground seed is used in Portugal and Russia to make a palatable crunchy flatbread.

Culinary Uses: The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet. Eat raw buds in salad, or steam and serve like artichokes. Roasted like coffee, the seeds produce a delicious drink. Universally, the toasted seed serves as a snack, while coarsely ground seed is used in Portugal and Russia to make a palatable crunchy flatbread.

8 sunflower buds
2 Tbsp butter
3 Tbsp bread crumbs
juice of 2 medium lemons.
Bring a pot of water to a boil. Add sunflower buds. Boil for 2 minutes. While water is boiling, bring a second pot of water to a boil. After the sunflower buds have cooked for 3 minutes, transfer them to the second pot of water. Discard the first pot of water. This gets rid of any bitterness. Continue to cook buds until fork tender. Drain and set aside. In a skillet, melt the butter. Add bread crumbs and stir, sautéing lightly. When bread crumbs turn golden, toss in sunflower buds. Pour on lemon juice to taste, toss to coat. Serve immediately. Garnish, if desired, with sunflower petals. (Edible Flowers from Garden to Palate)

Sunflower Seed Cakes
3 cups fresh or dried hulled sunflower seeds
3 cups water
2 Tbs maple syrup
About 6 Tbs cornmeal
1/2 cup corn or vegetable oil
Combine the sunflower seeds and water in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 1 hour. Puree the seeds and remaining liquid to a paste in an electric blender or food processor. Stir in the maple syrup and enough cornmeal to form a stiff dough. Form into patties and fry in the oil until browned on both sides. Serves 4 to 6.

Sunflower Seed Soup
2 cups shelled sunflower seeds
3 scallions, chopped (including tops)
6 cups water
1 tsp chopped fresh dill weed.
Simmer all ingredients in a large covered pot, stirring occasionally, for 30 minutes. Serve hot.

Sunflower Seed, Petals and Pasta Salad
12 oz rigatoni
1 Tbsp olive oil
1 clove of garlic, crushed
2 Tbsp sunflower petals
1 Tbsp hazelnuts, chopped
1 Tbsp sunflower seeds
1 dessertspoon chives, chopped
1 Tbsp mayonnaise
sunflower petals for garnish
Bring a large pan of water to boiling point, add the rigatoni and cook for 8-10 minutes until al
dente. When cooked, drain. Heat the oil in a large pan, add the garlic and toss in the rigatoni, stir well, remove from the heat and pour into a serving bowl. When cool, cover and chill in the refrigerator. Before serving, mix the sunflower petals, hazelnuts, sunflower seeds and chives into the pasta and then stir in the mayonnaise. Decorate with a few fresh petals and serve (Good Enough to Eat)

Sunflower Seed Sweet Potatoes
2 sweet potatoes
¼ cup sunflower seeds
2 tsp butter
4 Tbsp fresh squeezed orange juice
Scrub the sweet potatoes and poke holes in them with a fork. Bake in a 425F oven for about 45 minutes. When the potatoes are soft, slit and ad one teaspoon of butter and a sprinkling of sunflower seeds. Drizzle the orange juice onto the potatoes when you’re ready to serve them. (The Herb Quarterly, Summer 1994)

Sunflower Soda Bread
2 ½ cups all-purpose flour
1 cup each whole wheat flour and yellow cornmeal
½ cup dry roasted sunflower seeds
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk
1 large egg
Mix flours, cornmeal, sunflower seeds, sugar, baking powder, baking soda, and salt in a large bowl. Add buttermilk and egg, beat until dough is thoroughly moistened and stretchy, about 2 minutes. Spoon dough into two piles on two greased 10- by 15-inch pans. Flour your hands and pat each portion into a circle about 8 inches in diameter. Cut a ½-inch-deep cross into the top of each loaf. Bake at 375F until golden, about 30 minutes. Rotate pan during baking. Wrap to store. Makes two loaves, about 1 ½ lbs. (The Herb Quarterly Summer 1994)

Sunflower Buds with Lemon-Butter Sauce
4 cups fresh sunflower buds, prepared for use
¼ cup butter
3 Tbsp lemon juice
½ tsp salt
¼ tsp black pepper
2 Tbsp minced fresh mint leaves
Wash buds in cold running water, and drain. Place about 1 inch of salted water in saucepan with close-fitting lid. Bring water to a boil, and add sunflower buds. Cover, and let simmer until buds are easily pierced with fork. Drain, and put buds on serving dish. Melt butter in small saucepan. Add lemon juice, salt, pepper, and mint, and stir. Pour sauce over buds and serve (A Feast of Flowers)

Sunflower Seed Cakes
3 cups shelled sunflower seeds, fresh or dried
3 cups water
6 Tbsp fine cornmeal
2 tsp maple syrup
½ cup oil
Simmer the seeds in the wat4er in a heavy saucepan, covered, for 1 hour. Drain and grind. Mix the cornmeal and syrup into the ground seeds, 1 tablespoon at a time, to make a stiff dough. Shape into firm, flat cakes 3 inches in diameter. Brown the cakes in hot oil in a heavy skillet on both sides. Drain on brown paper and serve hot. Makes 15 cakes. (Native Harvests)

Jalapeno Sunflower Pesto
1-2 1“ long fresh jalapeno peppers, chopped
1 ½ cup fresh cilantro, packed slightly
1 ½ cup fresh parsley, packed slightly
2 large cloves garlic, sliced
½ tsp salt
¼ tsp fresh ground black pepper
¼ – ½ cup fresh ground Parmesan cheese
1/3 – ½ cup olive oil
1/3 cup unsalted sunflower nuts, toasted and cooled
Place all ingredients except sunflower nuts in food processor and process until smooth. Adjust jalapeno to your individual taste. Add sunflower nuts and process or other recipe ideas. (The Madison Herb Society Cookbook)

Rich Sunflower Spread
1/3 lb tofu
¼ cup sunflower meal
1 Tbsp sesame tahini
2 Tbsp mayonnaise
2 Tbsp lemon juice
sprinkle of garlic powder
Mash tofu with a fork until crumbly. Add remaining ingredients, stirring until well blended. Mold into a half sphere, garnished with chopped black olives and parsley and surround with crackers. (The Tumbleweed Gourmet)

Zuni Sunflower Pudding
1 cup fresh corn kernels
1 cup sunflower meal
q cup finely chopped summer squash
2 cups water
1 tsp salt
Grind corn kernels in blender until fairly liquid. Combine with sunflower meal, squash, water, and salt in a heavy covered saucepan. Simmer over very low heat for 45 minutes, stirring occasionally. If mixture is not yet thick, uncover pan and continue cooking, watching carefully lest the pudding stick and burn as it thickens. Delicious warm or cold.

Sunflower Seed Cookies
1 cup brown sugar
¾ cup margarine
1 egg
1 tsp vanilla
1 ½ cups whole wheat flour
¾ cup wheat germ
1 ½ tsp baking powder
¾ tsp salt
1 tsp cinnamon
½ cup flaked coconut
½ cup chopped dates
½ cup sunflower seeds
In a large bowl beat brown sugar and margarine together until creamy. Add egg and vanilla and beat. Combine flour, wheat germ, baking powder, salt, cinnamon, and coconut. Stir this mixture into the wet mixture, along with the dates and sunflower seeds. Drop dough by heaping teaspoonfuls about 2 inches apart on lightly greased baking sheets. Bake in a 350F oven for 10-12 minutes or until golden. Cool on brown paper or racks. (The Tumbleweed Gourmet)

The Complete Book of Herbs, Lesley Bremness, Viking,
1988, ISBN: 0-670-81894-1
Edible Flowers from Garden to Palate, Cathy Wilkinson Barash, Fulcrum, 1993; ISBN: 1-55591-164-1
The Encyclopedia of Magical Herbs, Scott Cunningham, 1985, Llewellyn, Publications, ISBN: 978-0-87542-122-3
A Feast of Flowers, Francesca Tillona and Cynthia Strowbridge, Funk & Wagnalls, 1969
Flower Essence Repertory, Patricia Kaminsky & Richard Katz, Flower Essence Society, 1996; ISBN: 0-9631306-1-7
Good Enough to Eat, Jekka McVicar, Kyle Cathie Ltd., 1997; ISBN: 1-85626-227-8
Hints & Pinches, Eugene Ferdinand Walter, Longstreet Press, 1001; ISBN: 0-929264-86-X
Los Remedios, Michael Moore, Red Crane Books, 1990; ISBN: 1-878610-06-6
The Madison Herb Society Cookbook, Madison Herb Society, 1995
Native Harvests, Barrie Kavasch, Vintage Books, 1979; ISBN: 0-394-72811-4
The Tumbleweed Gourmet, Carolyn J Niethammer, University of Arizona Press, 1987; ISBN: 0-8165-1021-0

HERBALPEDIA™ is brought to you by Herbalpedia LLC, PO Box 24 Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented

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Pomegranate–the key to creation


Posted by admin | Posted in Pomegranate | Posted on 04-01-2015

Tags: , , , ,

Pomegranates are so sensuous. But you should know how good they are for you too. http://www.thesleuthjournal.com/power-pomegranate/

Punica granatum
[PU-ni-kuh gran-AH-tum]

Family: Lythraceae

Names: Carthaginian apple; grenadier, grenade (French); Granatapfel, Granatbaum (German); melagrana, granato (Italian); Scorzo del Melogranato, Cortezade Granada, Granada (fruit), granado (tree) (Spanish); a(r)nar, anardana (seed), dalim (Indian); zakuro (Japanese); mathulam param (Tamil); Rodhiá (Greek)

Description: deciduous shrub or tree growing to 20 feet. Has branches tipped with spines, worls of lance-shaped leaves about 3 inches long, scarlet flowers resembling hibiscus, and leathery-rinded round fruit containing many pulp-covered seeds. Some bushes have thorns. The smooth-skinned, golden to red fruit is about the size of a large apple. The plump red seeds are encased in individual compartments, each surrounded by a creamy colored, bitter membrane and pith. The dried seeds are hard and reddish-brown, angular and elongated, measuring about 1/3 inches in length.

Cultivation: Native to southwestern Asia, pomegranate has become naturalized in Europe. The tree is widely cultivated for its fruit, which is gathered in autumn when it is ripe. The bark is also gathered in autumn. The bush flourishes best in climates that are cool in winter and hot in the summer. In more humid regions it does not fruit well. A deep loam, well drained, is the best soul. The tree flowers in June and the fruit ripens in September. Pomegranate is usually propagated from hardwood cuttings. The seeds are extracted from the peel, pith and membranes, then dried. When dry, they are small and dark-red to black in color and slightly sticky. To dry cut off and discard a slice from the stem end of the fruit. Stand the fruit on a board and make five incisions from top to bottom. Use your fingers to pry open the fruit in wedge-shaped sections and scoop out the seeds, avoiding the bitter membrane. Spread out the seeds on a baking pan or ovenproof dish and dry them in the sun or in a cool oven, until they harden. Use a pestle and mortar to crush the seeds, if necessary. A food processor or electric grinder is not suitable as the seeds are too sticky. The bark of the stem or root is collected from the cultivated plant.

Constituents: The bark and rind contain pelletierene alkaloids, inulin, mannitol, malic acid, calcium oxalate, isoquercitrin, elligatannins (up to 25%) and triterpenoids. The alkaloids are highly toxic.

Properties: astringent, anthelmintic

History: The common name is a corruption of poma granata, Latin for many seeded apple. The botanical name refers not only to its many seeds, but also to the source of the fruit in Roman times: Punicus or Carthage, a Roman colony in North Africa. Persephone, abducted by Hades, God of the underworld, ate a few of the pomegranate seeds he offered her. She was forced to return to him for 4 months a year, leaving us winter in her absence. Some suggest that this “many-seeded apple” was the serpent’s gift to Eve in the Garden of Eden. Anne of Austria, wife to Louis XIII, chose the pomegranate as her personal emblem. It is often mentioned in the Bible, the most references occurring in the Song of Solomon, and it is still used in certain Jewish ceremonies. Muhammed refers to it in the Koran, suggesting that it suppresses envious thoughts. The striking red color and seed arrangement of the pomegranate made it one of the earliest and most important symbols of fertility, and it is an ancient design motif. It is a Turkish custom for a newly-wed bride to cast a pomegranate on the ground, the number of seeds falling out indicating the number of children she will bear.
In 1500 BC, the pharaoh Tuthmosis reputedly brought back pomegranate to Egypt from Asia. Prized as a fruit, it was also sought after as a means to rid the body of worms. This attribute was subsequently forgotten in Europe for nearly 1,800 years. Then in the early 19th century, after an Indian herbalist used pomegranate to cure an Englishman of tapeworms, English doctors in India become interested in its medicinal properties.

Energetics: husk of fruit–bitter, sweet, astringent, neutral; bark, root bark, peel of fruit—sour, astringent, warm, slightly toxic

Meridians/Organs affected: husk of fruit-stomach, colon; bark, root bark, peel of fruit—colon, stomach, kidney

Medicinal: Both the rind and bark of the pomegranate are considered to be specific remedies for tapeworm infestation. The alkaloids present in the rind and bark (pelletierines) cause the worm to release its grip on the intestinal wall. If a decoction of pomegranate rind or bark is immediately followed by a dose of a strong laxative or purgative, the worm will be voided. The rind and bark are also strongly astringent and occasionally have been used to treat diarrhea. In Spain, the juice of pomegranate fruit pulp is taken to comfort an upset stomach and as a remedy to relieve gas and flatulence.
The seeds are used in gargles and they are said to ease fevers and assist in counteracting diarrhea. They are widely used in Indian medicines. The pulp is good for the heart and stomach. The rind and the skin of the fruit are sun-dried, powdered and mixed with honey to cure diarrhea and dysentery. Pomegranate juice is a natural face mask, its astringency and acidity being beneficial for oily skin. The potassium in pomegranate improves blood pressure.

For worms: Make a decoction of 4 oz of bark to 1 pint of water. Take 15ml.

Flower Essence: Pomegranate promotes conscious alignment with the feminine creative Self, so that a woman can see more clearly her right destiny and choices. Pomegranate helps the soul to stay connected to the Mother-Spirit-of-Love in all that it gives to the world.

Toxicity: Pelleteirene alkaloids are highly toxic. Do not use the rind or bark unless under professional supervision.

Ritual Uses: This fruit has long been considered a key to creation. Some believed that fire was created when the pomegranate struck against a bay laurel. Pomegranates are associated with the crone and with Saturn. They form the background on the High Priestess card (in the Rider-Waite deck) and are also associated with the mysteries of the Judgment card. Sacred to Hera as well, she is often shown holding one in her hand. Given as a gift it may bestow abundance and wishes for the fertility of the creative spark. It is brought into ritual, eaten as part of the feast as the participants contemplate some fo the deeper, more profound mysteries. Baskets of pomegranates are used to decorate the temple. The blood-red juice may fill the ritual cup whether one is moving with the Goddess into the Underworld or seeking to learn from the lessons of Saturn.

Protection Spell for the child in the womb that has been exposed to illness. Cut the pomegranate in half. Rub one half over yourself, especially your belly. Envision any ills or pain or damage being drawn into the pomegranate. When you’re finished, bury this half in Earth. Eat every seed of the other half.

Hang boughs of fresh pomegranate over thresholds to ease delivery, and also to prevent the entry of malicious spirits.

Other Uses: The roots and rind go to make tanners’ dye, and jet black ink in India.

Culinary Uses: Fresh pomegranate seeds add their rubylike appearance and their sweet-and-sour flavor to stuffed baked fish, green or fruit salads, and custards. Grenadine, a pomegranate-flavored syrup, is essential behind any truly suave bar. Pomegranate molasses is used extensively in Eastern Mediterranean cooking. With its tart flavor and wonderful aroma, this thick sauce is delicious as a glaze on fish, poultry, or lamb, or when added to salads and pilafs. Crushed seeds are sprinkled on hummus.
The dried seeds and aril, from the bitter eastern pomegranate, constitute the widely used Indian condiment anardana. This can be used as a souring agent in much the same way as tamarind or lemon juice, or it can be finely ground and sprinkled directly on to food to add piquancy. The seeds are an ingredient of parathas and pakoras (savory vegetable fritters). In the West, the seeds may be used to impart an exotic flavor to casseroles and stews and they can be found in recipes from countries as far apart as Russian and Mexico.

Lotus Root Kebab
1 lb canned lotus root drained
2 medium potatoes
4 fl oz lightly salted water
½ tsp ground ginger
2-3 Tbsp chick pea flour
1 tsp ground cumin
1 tsp garam masala
½ tsp chili powder
2-3 green chiles, seeded and finely chopped
1 tsp pomegranate seeds, pounded, or a little lemon juice
2 Tbsp fresh coriander leaves, finely chopped
1 Tbsp fresh mint leaves, finely chopped
oil for frying
Cut the lotus root into ½ inch slices. Peel and cut the potatoes into small cubes. Boil the potatoes and lotus root with the water in a pan, until the potatoes are cooked. Ensure that all the liquid has evaporated. Remove the pan from the heat and mash the potato-lotus root mixture. Add the ground ginger, chickpea flour, ground cumin, garam masala, chili powder, green chiles, pomegranate seeds or lemon juice, fresh coriander and mint leaves and mix to a dough. Lightly oil your hands and shape small pieces of the dough into balls or flat patty shapes. Heat the oil in a deep pan until almost smoking and then lower the heat to medium and fry the lotus root kebabs. At first, fry one kebab to make sure that it does not break up in the oil. If this does happen, then add some more chickpea flour to the lotus root mixture. Fry all the kebabs in this manner until crisp and brown. Serve hot with the chutney of your choice. (A Taste of Kashmir)

Grapefruit and Grenadine Sorbet
4 ½ cups pink grapefruit juice
1 cup superfine sugar
2 Tbsp grenadine
cookie cups
fresh mint for garnish
Combine the grapefruit juice, sugar, and grenadine in a bowl; stir to dissolve the sugar. Freeze the mixture in a metal bowl. When the mixture has solidified, break into chunks and place in a food processor; meanwhile, return the empty bowl to the freezer. Process the frozen chunks until the mixture is smooth. Return to the chilled bowl and freeze until set, 30-45 minutes. Serve scoops of the sorbet in cookie cups and garnish with the mint. (The Encyclopedia of Herbs Spices & Flavorings)

Minted Pomegranate Eggplant
4 slender eggplants about ½ pound each
1 cup coarse sea salt
3 Tbsp coarse sea salt
3 Tbsp extra-virgin olive oil
3 Tbsp pomegranate molasses
1 Tbsp fresh orange juice
1 tsp ground sumac
1 tsp packed brown sugar
1 garlic clove, minced
3 Tbsp chopped fresh mint
3 Tbsp fresh pomegranate seeds
Remove the stem from each eggplant. Slice them on the bias into ½-inch-thick elongated ovals. Sprinkle generously with the salt and let stand in a colander for 1 hour. Rinse off the salt and pat dry with paper towels. Combine 1 Tbsp of the olive oil, the pomegranate molasses, orange juice, sumac, brown sugar, and garlic. Mix well and set aside. Preheat the oven to 400F. Brush both sides of the eggplant slices sparingly with the remaining 2 tablespoons of olive oil and place in a single layer on a baking sheet. Bake, turning once, for 20 minutes, or until golden brown. Brush the eggplant slices with half of the pomegranate molasses mixture and bake for 2 minutes. Turn the slices and brush with the remaining pomegranate mixture. Bake for 2 minutes more, or until the eggplant is soft but not mushy. Transfer to a serving bowl, garnish with mint and pomegranate seeds, and serve. (Adriana’s Spice Caravan)

Chickpea Salad
1 ¼ cups dried chickpeas, soaked overnight in plenty of water (or you can use 5 oz canned chickpeas)
4 Tbsp onion, chopped finely
4 Tbsp red pepper, chopped finely
4 Tbsp potato, peeled, boiled and cubed
1 tsp pomegranate seeds, coarsely ground
½ tsp ground black pepper
1 tsp lemon juice
salt and sugar
Bring the chickpeas to a boil in plenty of water and simmer until they are soft but not mushy, drain and cool (or drain the canned chickpeas). Mix with all the other ingredients. Serve at room temperature. (The Indian Spice Kitchen)

Royal Lamb Curry
1 ¼ lbs lean lamb, cubed
1 tsp turmeric powder
2 tsp coriander powder
1 tsp salt
6 Tbsp corn oil
2 onions, chopped finely
1 tsp green chilies, minced
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp white poppy seeds
2 tsp pomegranate seeds
2 tsp minced ginger
2 tsp minced garlic
1 1/3 cups milk yogurt
4 Tbsp coriander leaves, chopped
Marinate the lamb in the powder spices and salt for 15 minutes. Heat the oil in a heavy pan and add the onions. Sauté until golden and add the green chilies. Grind the cumin, mustard and poppy seeds with the pomegranate seeds, ginger and garlic and a little water to make a coarse paste. Stir the onions and the chiles a few times and add the paste. Sauté for a minute and add the lamb. Brown well. Add the yogurt, enough water to make a thick sauce and more salt if needed. Cover and cook over low heat until the meat is tender. Serve hot, sprinkled with coriander. (The Indian Spice Kitchen)

Lamb with Pomegranate Juice
3 Tbsp sunflower oil
3 cardamoms, crushed
3 cloves
1 tsp fenugreek seeds
2 lb lean lamb, cubed
1 large onions, sliced
2 cloves garlic, finely chopped
small piece of fresh ginger, peeled and finely chopped
juice of 2 pomegranates about 1 ¼ cups or 3 Tbsp pomegranate syrup diluted with water
½ tsp ground black cumin
½ tsp ground cinnamon
12/ tsp ground mace
1/3 cup plain yogurt
chopped mint leaves
Heat the oil in a heavy pan and fry the whole spices briefly to bring out their flavor, shaking and stirring them so they do not burn. Discard the spices, add the meat, tossing and stirring to brown it on all sides. Continue cooking until the meat re-absorbs its juices. Ad the onion, garlic and ginger and cook until the onion colors. Stir in the pomegranate juice, a little at a time, waiting until each addition is absorbed by the meat before adding more. There should be very little liquid left, except the oil. Stir in the ground spices and salt to taste, then fry briefly. Add the yogurt. Cover the pan tightly, put it on a heat diffuser and cook very slowly for 30-40 minutes until the lamb is tender. Check one or twice that the meat is not sticking, and add a little more yogurt or water if necessary. Garnish with chopped mint leaves and serve with rice. (Cooking with Spices)

Olive, Pomegranate and Walnut Salad
2 large pomegranates
1 cup green olives, stoned and chopped
bunch of coriander leaves, chopped
6-8 scallions, chopped
1 cup walnuts, coarsely chopped
1 ½ Tbsp lemon juice
3 Tbsp olive oil
pinch of red pepper
Cut open the pomegranates and extract the seeds. Combine with the olives, coriander, scallions and walnuts. Make a piquant dressing with the remaining ingredients. Pour over the salad, toss and serve. (Cooking with Spices)

Pomegranate Liqueur
3-4 fresh pomegranates
2 cups sugar
1 tsp orange zest
1 Tbsp fresh-0squuezed lemon juice
2 cups 100-proof vodka
1 cup white zinfandel
Peel pomegranates and scrape the flesh-covered seeds into bowl, removing the bits of membrane that separate the seed clusters. Add sugar and crush fruit with wooden spoon. Let stand for about 30 minutes. Add orange zest and lemon juice and let stand for 30 minutes more. Use a fine-mesh strainer to strain out solids. Discard. If necessary, add a little water to the mixture to make 1 cup. Transfer juice to clean 1 quart, wide-mouthed jar with tight-fitting lid. Add vodka and wine. Cover and let stand in a cool, dark place for 1 month. Rack or filter into final container such as wine bottle, fruit jar or decanter. (Cordials from your Kitchen)

4 oz chick pea flour
¼ tsp chile, ground
½ tsp cumin, ground
½ tsp turmeric, ground
1 tsp salt
2 tsp pomegranate seeds, crushed
selection of vegetables such as cauliflower, eggplant, peppers, cut into bite-sized pieces
oil for deep frying
Sift flour with chile, cumin, turmeric and salt. Add water gradually to make a fairly stiff batter. Now stir in the pomegranate and rest the mixture for ½ hour. Dip the vegetable pieces in the batter and deep fry a few at a time for 5-10 minutes until light golden. Remove. When all are fried, raise temperature of oil and return pakoras to the pan for about half a minute until golden brown and crisp. Drain and serve immediately. (Cooking with Spices)

Fruit Ratafia
½ lb dried figs
6 pomegranates, juiced
1 quart distilled spirits (your choice)
6 ripe peaches, pitted
1 cup sugar (or more to taste)
Divide the ingredients in equal proportions between 2 1 quart jars. Make sure that peaches and figs are pierced first (use a fork or toothpick). Cover securely, shake daily for 1 month; strain and bottle for later use. Ratafia comes from a tradition of the Middle Ages where parties accepting any legal transaction or agreement would share a drink to celebrate its “ratifications.” (A Witch’s Brew)

Winter Jewel Salad
1 pomegranate
2 persimmons, ripe but slightly firm
1 lb lamb loin
1 quart winter greens, such as mesclun or arugula
Cranberry Vinaigrette
Whole cranberries for garnish
Cut the pomegranate in half, remove the seeds, and set it aside. Peel the persimmons, slice them into ¼ inch thick rounds, and set them aside. Grill or broil the lamb loin until it is medium rare, about 5 or 6 minutes on each side. Let it rest for 5 minutes. While the lamb is resting, toss the greens with just enough cranberry vinaigrette to coat the leaves lightly. Arrange the greens off-center on individual serving plates. Place 2 or 3 slices of persimmon on the greens. Cut the lamb loin into thin slices and arrange them fanned out next to the greens. Spoon a small quantity of the vinaigrette over the persimmons and over the lamb. Sprinkle 2 or 3 tablespoons of pomegranate seeds over each salad, garnish with a few whole cranberries, and serve immediately. (The Good Cook’s Book of Oil & Vinegar)

Ash-e Anar (Soup)
4 tablespoons olive oil
3 large onions, peeled and thinly sliced
6 large cloves garlic, minced
3/4 cup yellow split peas
2 quarts chicken or vegetable stock
2 teaspoons freshly ground pepper to taste
1 tablespoon Aleppo pepper
1 tablespoon ground turmeric
1 cinnamon stick
¼ teaspoon ground fennel seed
1 pound lean ground lamb
1 tablespoon finely minced garlic
¼ cup finely minced onion
¼ cup freshly minced fresh herbs–a mixture
of cilantro, mint, and parsley
1 cup basmati rice
¼ cup pomegranate molasses
1 tablespoon sugar or honey
1/4-1/2 cup heavy cream–optional
3 cups fresh pomegranate seeds
1 cup mixed fresh herbs, minced–use at least
two of the following: chives, cilantro, mint and parsley
salt, to taste
Heat olive oil in the bottom of a heavy stockpot, and sauté onions until they turn golden brown. Add garlic, and continue stirring and cooking until the onions are well browned, the garlic is golden, and everything is fragrant. Add the split peas, and continue cooking until the peas take on a bit of color, about a minute or so longer. Add the stock and the spices, and bring to a boil, then turn down the heat and simmer until the peas are tender. Mix together the lamb, minced garlic, onion and herbs until well blended, and form into walnut sized balls. Drop the meatballs and rice into the soup, and add the pomegranate molasses, and sugar or honey. Cook until the rice, split peas and meatballs are cooked. Stir in the optional cream if you are using it, along with the fresh pomegranate seeds and fresh herbs. Add salt to taste, and if needed, correct seasoning. Fish out cinnamon stick before serving.

Cauliflower and Pomegranate Salad
1 ripe avocado
3 Tbsp olive oil
1 Tbsp wine vinegar
1 tsp sugar
1 medium cauliflower broken into small florets
seeds from 2 pomegranates
2 ox walnuts, chopped
First make the dressing. Halve the avocado, discard the stone and scoop out the flesh into a mixing bowl, liquidizer or food processor. Add the oil, vinegar and sugar and mash or puree until smooth. Mix with the cauliflower and pomegranate seeds, stirring well to coat. Cover and chill for no more than half an hour. Serve sprinkled with walnuts, if liked. (The Hot and Spicy Cookbook)

Pomegranate-Star Anise Delight
In saucepan over medium heat, bring 1 ¼ cuops white grape juice, ¾ cup pomegranate juice, 4 small round apple slices, 1 cinnamon stick and 2 whole star anise to a simmer. Remove from heat. Cover and let steep 5 minutes. Strain, if desired. Serve warm. 2 servings
Adriana’s Spice Caravan, Adriana and Rochelle Zabarkes, Storey, 1997; ISBN: 0-88266-987-7
A Compendium of Herbal Magick, Paul Beyerl, Phoenix Publishing, 1998, ISBN: 0-919345-45-X
The Complete Book of Spices, Jill Norman, Viking, 1990; ISBN: 0-670-83437-8
The Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983
Cordials from Your Kitchen, Pattie Vargas & Rich Gulling, Storey, 1997; ISBN: 0-88266-986-9
The Element Encyclopedia of 5000 Spells, Judika Illes, Harper Collins, 2004
The Encyclopedia of Herbs & Spices, Hermes House, 1997; ISBN: 1-901289-06-0
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1997; ISBN: 0-7894-1067-2
The Encyclopedia of Herbs Spices & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992; ISBN: 1-56458-065-2
Flower Essence Repertory, Patricia Kaminiski and Richard Katz, Flower Essence Society, 1996; ISBN: 0-9631306-1-7
The Good Cook’s Book of Oil & Vinegar, Michele Anna Jordan, Aris Books; 1992; ISBN: 0-201-57075-0
The Hot and Spicy Cookbook, Sophie Hale, Quintet Publishing, 1987; ISBN: 1-55521-060-0
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997; ISBN: 0-525-94343-9
A Taste of Kashmir, Geeta Samtani, Merehurst, 1995; ISBN: 1-85391-474-6
A Witch’s Brew, Patricia Telesco, Llewellyn, 1995; ISBN: 1-56718-708-0

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2012. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.

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Black Seed….The cure for everything


Posted by admin | Posted in Nigella | Posted on 01-01-2015

Tags: , , , , ,

For a long time I thought nigella was just a pretty flower. Was I wrong. http://www.greenmedinfo.com/blog/black-seed-completely-cures-hiv-case-study


Nigella sativa
[ny-JELL-luh sa-TEE-vuh]

Family: Ranunculaceae

Pharmaceutical Name: Semen Nigellae sativae

Names: Kalonji; black cumin, black seed, black caraway, devil-in-the-bush, fitch, fennel flower, gith, melanthion, nutmeg flower, nutmeg plant, Roman coriander, Russian caraway, Russian coriander, wild onion seed; ajenuz, black seed, Corekotu, Carnushka (Russian); Schwarzkummel (German); nigelle, cheveux de Venus, faux cumin, poivrette (French); nigella (Italian); neguilla (Spanish); kala zeera, kalonji, kalajira, krishnajiraka (Indian); Habba soda (Oman); habat et Baraka (Egyptian); Kolonji (African); Czarnuszka siewna (Polish)

Description: Nigella is an annual herbaceous plant, up to 20 inches high, with a delicate erect stem with pinnatisect leaves and laciniate leaflets. The solitary flowers, with five black-spotted blue petals, are unmistakable because they are surrounded by an involucre with deeply laciniate, lacy bracts. The fruit is formed of five swollen follicles that contain four tetrahedral black seeds that constitute the spice. The seeds of nigella are 1/8 inch long and jet black with a matte finish. They closely resemble tiny chips of coal and have five distinct points. Nigella has a faint nutty, but bitter taste due to the presence of nigellin and gives out a faint scent of strawberries. This results in it being used for flavoring confectionery and liquors. Nigella damascena should not be substituted for black cumin seeds.

Cultivation: Plants prefer rich, well-drained, medium-textured soil. The pH range tolerated is 5.0-8.2. Prefers warm conditions. It should be given full sun, but will tolerate slight shade and is ready to harvest about 4 months after planting. Sow seeds in the open in the late spring in drills 18 inches apart. Thin out the young plants to 12 inches. Can also be started indoors and as they don’t transplant well, it is advisable to use fiber pots that can be planted directly into the round. The plants flower from summer to spring and the seed capsules are collected as they ripen. They are then dried, crushed whole and sieved to separate the seeds. It adapts well to poor soils and can be sown in open ground, merely requiring some weed control.

History: The seeds account for the generic name, from Latin, niger, black, and the specific name alludes to Damascus, the region where the plant originated. The Sanskrit names indicate that black cumin was used in India at a very early date. It was also known to the ancient Hebrews, Greeks and Romans. The seeds preceded black pepper as a major spice of the Near East. The seeds of black cumin are thought to be the “fitches” mentioned by Isaiah XXVIII: 25-27 in the King James Bible. The Roman surgeon and herbalist Dioscorides thought that black cumin mixed with vinegar cured dog and crocodile bites. He also recorded that they were taken to treat headaches, nasal congestion, toothache and intestinal worms and, in large quantities, as a diuretic, a promoter of menstruation and to increase breast-milk production. Black cumin was popular in Arabic and Turkish cultures as an ingredient of foods designed to fatten women. The Prophet Muhammad encouraged the use of nigella as a cure for all diseases.

Constituents: The whole seeds contain 30-35% oil of which over 60% is linoleic acid, with oleic acid next in predominance. The oil is of a semi-drying type. Additionally, the seeds contain 0.5-1.5% essential oil. Other ingredients include: Alanine, arginine, ascorbic-acid, asparagine, campesterol, carvone, cymene, cystine, dehydroascorbic-acid, eicosadienoic-acid, glucose, glutamic-acid, glycine, iron, isoleucine, leucine, d-limonene, linolenic-acid, lipase, lysine, methionine, myristic-acid, nigellin, nigellone, palmitic-acid, phenylalanine, phytosterols, potassium, beta-sitosterol, alpha-spinasterol, stearic-acid, stigmasterol, tannin, threonine, thymohydroquinone, thymoquinone, tryptophan, tyrosine

Medicinal Uses: Nigella is considered carminative, a stimulant, and diuretic. A paste of the seeds is applied for skin eruptions and is sure to relieve scorpion stings. The seeds are antiseptic and used to treat intestinal worms, especially in children. The seeds are much used in India to increase breast milk. The seeds are often scattered between folds of clothes as an effective insect repellent. Alcoholic extracts of the seeds are used as stabilizing agents for some edible fats. In India, the seeds are also considered as stimulant, diaphoretic and emmenagogue. Some of the conditions nigella has been used for include: eruption fever, puerperium (Iraq); liver disease (Lebanon); cancer (Malaya); joints, bronchial asthma, eczema, rheumatis (Middle East); with butter for cough and colic (North Africa); excitant (Spain); boosing immune system, colds (U.S.)  A recent study in South Carolina at the International Immuno-Biology Research Laboratory showed that there was some action against cancer cells using nigella plant extract.

Cosmetic Uses: A decoction of the seeds rubbed on the breasts will bring about firmness and the finely ground seeds rubbed into the hair will rid it of ticks and lice.

Breast Lotion: An infusion of the seeds of nigella (1 oz to 4 pints boiling water) and straining will provide a lotion which since the earliest times, Egyptian women have used to firm the breasts. While still warm, wring out cloths and place over the breasts, leaving on for 10 minutes. Repeat until the liquid is used up or rub the breasts with the lotion at bedtime and let dry.

Culinary Uses: The seeds of black cumin are used for seasoning and are employed in spice mixes. The odor of crushed seeds has been described as like lemons with a faint suggestion of carrots while the taste is strong, pungent, peppery, rather oddly aromatic and nutty like a cross between poppy seeds and pepper. The name nutmeg flower reflects similarity with the odor of nutmeg. The seeds are added to curries, pickles, cheeses, eggs, poultry, meats, game, pickles, conserves, fruit pies and confections, particularly cookies, rolls and bread. Nigella is delightful with fish, in naan bread and in salads. In west Bengal the most prolific spice blend is panch phoron, a mixture of five spices including nigella and this gives vegetables, legumes and lentils a distinctive Bengali taste. In the Middle East it is used to flavor bread. The seeds may be used whole or ground, often after a preliminary frying or roasting. They are easily crushed with a rolling pin or pestle and mortar.

Other Uses: Nigella seeds were once an ingredient in snuff tobacco and are sometimes employed in perfume.

Spicy Fried Shrimp
1 tsp turmeric powder
1 tsp cayenne powder
4 Tbsp distilled vinegar
1 ¼ lbs large raw shrimp, shelled and cleaned
5 Tbsp corn oil
2 tsp nigella seeds
2 tsp garlic, sliced
4 small dried red chilies, deseeded
10 curry leaves
Mix the powder spices and salt with the vinegar. Marinate the shrimp in this mixture for 10 minutes. Heat the oil in a wok. Add the nigella, garlic, red chilies and curry leaves. Reduce the heat and stir-fry for a minute. Add the shrimp, stirring continuously until they are completely cooked. Remove the chilies and curry leaves. Serve hot with a blend accompaniment, such as rice or rotis, to balance the spicy heat of the shrimp. (The Indian Spice Kitchen)

Panch Phoron
Equal parts:
Cumin seeds
Fennel seeds
Fenugreek seeds
Black mustard seeds
Nigella seeds

Cabbage Stir-Fry with Panch Phoron
5 Tbsp mustard oil
1 large onion, sliced finely
1 medium cabbage, shredded finely (1 ¼ lbs
Grind to a coarse paste with 2 teaspoons of water in a blender:
1 tsp black mustard seeds
2 tsp ginger, shredded
4 dried red chilies, deseeded, soaked in water
1 tsp turmeric powder

2 tsp panch phoron
Heat 4 tablespoons of the oil in skillet and add the onion. Sauté until golden and add the cabbage. Stir-fry until translucent, then add the ground mixture and salt. Add 4 tablespoons of water and cook until the cabbage is done but still crisp. Take off the heat. Heat the remaining oil in a separate pan and ad the panch phoron. When it crackles, pour the oil and the seeds over the cabbage. Stir well. Heat through to blend the vegetable and spices. Serve hot. (The Indian Spice Kitchen).

Naan Bread
1 tsp sugar
¾ cup water, warm
1 oz dried yeast
1 lb strong white flour
1 tsp nigella seeds
1 tsp salt
6 Tbsp yoghurt
2 Tbsp ghee or butter, melted oil to coat
Dissolve sugar in the warm water and sprinkle yeast on it. Leave for 15 minutes. Make sure it froths, otherwise use new batch. Sift flour and salt into bowl and mix in nigella seeds. Make a depression in the flour and pour in yoghurt, ghee and the yeast mixture. Mix well and knead into a dough for about 10 minutes. Form a ball. Put a little oil in another bowl and turn the ball of dough in it until it is covered by the oil. Discard excess oil. Cover with a damp cloth and allow to double in size—about 2 hours. Knead the ball down again and divide it into 6 portions. Flatten these in turn and mold into pear shapes. Place on a greased tray and bake for 10-15 minutes at 450F. Finish under grill if necessary. Serve at once or freeze, which actually improves flavor. (Cooking with Spices)

French Beans with Coconut
3 Tbsp vegetable oil
½ tsp nigella seeds
2 dried red chilies
1 lb French beans, cut into 1 in lengths
1 Tbsp desiccated coconut
2 Tbsp coconut milk
salt to taste
Heat the oil in a heavy-based frying pan or wok until almost smoking. Add the nigella seeds and chilies and fry for a minute until sizzling. Add the beans and stir-fry for about 7 minutes. Add the coconut, coconut milk and salt and cook, stirring, for a further 7-10 minutes or until the coconut milk has evaporated and the beans are tender. (The Macmillan Treasury of Spices and Natural Flavorings)

Garlic Pickle
½ lb garlic
1 Tbsp salt
3 Tbsp fennel seeds
1 Tbsp black peppercorns
1 Tbsp garam masala
1 Tbsp nigella
1 tsp chili powder
½ tsp ground asafetida
4-5 cups sunflower oil
Peel the garlic and check that it is free from blemishes. Put the whole cloves together with the salt and spices into a preserving jar. Cover with oil and put on the lid. Place the jar in a warm place—on the boiler or in the sun if it is hot enough. Stir a few times a day for 5 days. Leave for at least a week, still in a warm place, before using. (Cooking with Spices)

Spicy Cucumber Salad
1 cucumber, finely diced
1 cup thick yogurt
½ tsp nigella seeds
1 Tbsp finely chopped fresh mint leaves
crisp lettuce leaves for garnish
Place the cucumber in a shallow bowl and season to taste. Add the yogurt, nigella and mint and toss to blend. Serve lightly chilled, on plates garnished with lettuce leaves. If preparing in advance, do not toss with dressing until serving. (The Encyclopedia of Herbs, Spice & Flavorings)

Jerked Scallops
2 lb sea scallops
¼ cup Jamaican Jerk Seasoning
3 Tbsp unsalted butter
3 Tbsp olive oil
¼ cup dry white wine
Asian Pear and Date Chutney
Rub the scallops all over with the jerk seasoning. Heat the butter and oil in a large skillet over medium heat until hot but not smoking. Add the scallops and sauté for 4 minutes, or until opaque. Add the wine and simmer for about 1 minute, or until thoroughly hot. Serve plain or over rice, with Asian Pear and Date Chutney on the side.

Asian Pear and Date Chutney
2 Asian pears, or Bosc or Barlett, cored and diced small
1 cup Medjool dates, pitted and coarsely chopped
½ cup rice or white vinegar
½ cup golden raisins
2 Tbsp brown sugar
1 Tbsp minced fresh ginger
1 tsp nigella seeds
½ tsp ground cayenne pepper
salt and freshly ground black pepper, to taste
Combine all of the ingredients in a saucepan over medium heat. Cook for 10 minutes, stirring frequently, to blend the flavors. Remove from the heat, cool, and serve. (Adriana’s Spice Caravan)

Adriana’s Spice Caravan. Adriana and Rochelle Zabarkes, Storey, 1997; ISBN: 0-88266-987-7
The Complete Book of Spices, Jill Norman, Dorling Kindersley, 1990, ISBN: 0-670-83437-8
Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983; ISBN: 0-7153-8369-8
Cosmetics from the Earth, Roy Genders, Alfred van der Marck Editions, 1985; ISBN: 0-912383-20-8
Culinary Herbs, Ernest Small, 1997, NRC Research Press; ISBN: 0-660-16668-2
The Encyclopedia of Herbs, Spice & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992; IBSN: 1-56458-065-2
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1997; ISBN: 0-7894-1067-2
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997; ISBN: 0-525-94343-9
The Macmillan Treasury of Spices & Natural Flavorings, Jennifer Mulherin, 1988, Macmillan Publishing; ISBN: 0-02-587850-6

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014 All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented

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Turmeric…..it seems like all you need


Posted by admin | Posted in Turmeric | Posted on 01-01-2015

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So, turmeric inhibits pancreatic tumor growth. Anyone surprised? It boggles my mind why we don’t include it in our daily diet. http://www.greenmedinfo.com/blog/curcumin-extract-kills-highly-lethal-pancreatic-tumors-preclinical-study-revealed

Curcuma longa
[KER-koo-muh LONG-uh]

Pharmaceutical Name: Rhizoma Curcumae

Family: Zingiberaceae

Names: Indian saffron; Indian Yellow Root; curcuma, Safran des Indes, Terre-mérite, Souchet des Indes (French); Kurkuma, Curcuma, Indischer Safran, Gelbwurz, Gelbwurzel (German); Curcuma (Italian); Ukon (Japanese); Arishina (Kannada); Romiet (khmer); Khi min khun (Laotian); Kunyit basah (Malay); Huva (Malayalam); Halede (Marathi); Gurkemeie (Norwegian); Zard-choobag (Pahlawi); Zarchoba (Pashto); Klacze kurkumy (Polish); Açafrão da India, Curcuma (Portuguese); Haldi (Punjabi); Zholty imbir (Russian); Haridra, Marmarii (Sanskrit); Kaha (Singhalese); Haldi (Hindi); curcuma, Azafrán arabe (Spanish); Manjano (Swahili); gurkmeja (Swedish); wong geung, Yu chin, Yu jin, Jiang huang (Chinese); kunjit, kunyit, Daun kunyit-leaves (Indonesian); kamin (Thai); Gurkemeje (Danish); Geelwortel, Kurkuma (Dutch); kanghwang (Korean); kyoo (Japanese); Ird (Amharic); Kurkum (Arabic); Halodhi (Assami); Halud (Bengali); Hsanwen, Sa nwin, Sanae (Burmese); Harilik kurkuma (Estonian); Keltajuuri (Finnish); Halad, Saldar (Gujrati); Kurkuma, Sárga gyömbérgyökér (Hungrian); Túrmerik (Icelandic); Dilaw (Tagalog); Manjal (Tamil); Pasupu (Telugu); Kha min (Thai); Zerde¬çal (Turkish); Haladi (Urdu); Cu nghe (fresh), Bot nghe (dried and ground) (Vietnamese)

Description: Tender perennial native to India, Chine, the East Indies. Grows to 2 feet high. Has a multi-rhizomatous rootstock each of which is cylindrical and varies in size from 2 to 3 in. tapering at each end. Large, fragrant, ovoid roots, with deep orange flesh, send up large lance-shaped leaves in tufts. Clusters of pale yellow flowers in dense spikes appear from late spring to midsummer.

Cultivation: Grows in rich loamy soil in humid conditions. It is propagated by small pieces of root planted 4 in deep and 12 in apart. To harvest: the whole clump of the rhizome is lifted carefully to prevent any damage, and the fingers are broken off from the larger rhizomes. The turmeric is boiled or steamed, then dried. The outer skin is removed and the rough brown fingers become orange-yellow and waxy to the touch. About 180,000 tons of cured turmeric are produced in India annually of which 92% is consumed within the country.

History: In some languages, the names of turmeric just mean “yellow root”. English (turmeric) derives from the French terre-mérite meaning “meritorious earth” probably because ground turmeric resembles mineral pigments (ocher). Turmeric was used in Biblical times as a perfume as well as a spice. The earliest record of turmeric comes from an ancient Assyrian herbal in about 600 BC. Some say it came into use in the West through the sun-worshippers of Persia when their supply of saffron ran out.
Turmeric held a place of honor in India’s traditional Ayurvedic medicine. A symbol of prosperity, it was considered a cleansing herb for the whole body. Medically, it was used as a digestive aid and treatment for fever, infections, dysentery, arthritis, and jaundice and other liver problems. In Hindu ceremony it represents fertility. Turmeric boiled with milk and drunk last thing before going to bed is considered to be the best medicine for an irritating dry cough.
Traditional Chinese physicians also used turmeric to treat liver and gallbladder problems, stop bleeding, and treat chest congestion and menstrual discomforts.
In the 1870s, chemists discovered turmeric’s orange-yellow root powder turned reddish brown when exposed to alkaline chemicals This discovery led to the development of “turmeric paper,” thin strips of tissue brushed with a decoction of turmeric, then dried. During the late 19th century, turmeric paper was used in laboratories around the world to test for alkalinity. Eventually, it was replaced by litmus paper. In the Middles Ages it was called “Indian or Eastern saffron”.
The shepherds of Nepal cook their rice in turmeric. Before they set out to herd their sheep high in the mountains, they daub the turmeric paste upon the chakra between their eyebrows. It is believed that this will provide blessings, success and protection when driving their sheep on long, perilous journeys through the mountain path.
In Indonesia, rice dyed with turmeric has traditionally formed part of the wedding ritual feast, and it was the custom for the bride and groom to tinge their arms with the coloring also. In the same country, it was traditionally smeared on the abdomen of women after childbirth and applied as an ointment to the cut cord of the baby, both for healing and as a protection against evil spirits.
In India they say that the external application of turmeric suppresses the unwelcome growth of hair on female skin. In parts of Asia turmeric water is used as a cosmetic, to lend a golden glow to the complexion. It was once widely used as a body paint. In India, they also believe that sometimes tree spirits leave their homes and enter into human beings, in which case they have to be exorcised. The exorcist detects the presence of the spirit by lighting a piece of turmeric root, because no ghost can stand the smell of burnt turmeric.

Nutritional profile. One teaspoon ground turmeric has 8 calories. It provides 0.2 g protein, 0.2 g fat, 1.4 g carbohydrates, 4 mg calcium, 0.9 mg iron and 0.6 mg vitamin C

Constituents: mainly turmerone (60%), with ar-tumerone, artlantones, zingiberene, cineol, borneol, sabinene, and phellandrene

Properties: cholagogue, choleretic, emmenagogue, aromatic stimulant, alterative, analgesic, astringent, antiseptic

Energetics: spicy, bitter, warm

Meridians/Organs Affected: heart, liver, lung

Medicinal Uses: Turmeric is a choleretic, an agent that stimulates the liver to increase its production of bile. This yellow brown or green fluid helps emulsify fats in your duodenum and increases peristalsis, the rhythmic contractions that move food through your gastrointestinal tract.
Turmeric is also a cholagogue, an agent that stimulates the gallbladder and biliary duct to discharge bile and increases your body’s excretion of cholesterol. Turmeric is useful for preventing and treating gallstones, according to Commission E. In one study, mice with experimentally induced gallstones were placed on special feed containing a modest amount of curcumin, and within five weeks their gallstone volume had dropped 45%. After ten weeks they had 80% fewer gallstones than untreated mice. Choleretics and cholagogues are ordinarily beneficial for healthy people but may pose some problems for people with gallbladder or liver disease. Some other choleretic herbs are ginger, oregano and peppermint.
The fleshy tuber-like rhizome is used. It contains a volatile oil and a water-soluble yellow pigment. Its usefulness as a gallbladder remedy in the narrower sense has been demonstrated. The cholagogue and choleretic action is quite powerful, and recent investigations have shown it to be primarily due to the yellow pigment. The drug is prescribed as a tea or infusion: Curcuma rhizome, chopped….Add 1 tablespoonful to a glass of water and boil briefly. 3 glasses per day. Curcuma infusion DRF: curcuma rhizome infusion 6.0/180.0 and Peppermint water to make 200.0…..1 tablespoonful three times daily.
A daily dose of ¼ tsp of turmeric strengthens the body’s immune defenses in as little as one week. The credit goes to turmeric’s antioxidants, which stimulate immune cells to divide rapidly during viral attacks.
The people of Java call this plant temoe lavak. In India and other Asian countries it has a long tradition as a popular remedy for jaundice and liver disease. There is no doubt that it can be effective, particularly where bile flow needs to be thoroughly stimulated, but it is doubtful if it achieves more than our native drugs, and indeed unlikely, as it is not always indicated. Above all it lacks spasmolytic and carminative properties. The yellow pigment has a marked irritant effect on the gastric mucosa, so that caution in indicated where there is a tendency to hyperacidity or where there is simple irritable stomach.
To treat minor wounds, wash them with soap and water, then sprinkle on some powdered herb and bandage. For an infusion to help aid digestion and possibly help promote heart health, use 1 teaspoon of turmeric powder per cup of warm milk. Drink up to 3 cups a day. These infusions may also offer a measure of protection to the liver and help ease the inflammation of arthritis. Turmeric tastes pleasantly aromatic, but in large amounts, it becomes somewhat bitter.
Turmeric regulates the menses, relieves menstrual pains and helps reduce uterine tumors. Used externally or internally, turmeric promotes healing in cases of trauma or injury. In India, it’s a traditional ulcer treatment and in animal studies it’s been shown to stimulate the stomach lining to produce more protective mucus.
In Chinese medicine, turmeric invigorates the blood and unblocks menstruation; for chest or abdominal pain, amenorrhea, or dysmenorrhea due to blood stasis caused by cold from deficiency. Also used for pain and swelling due to trauma. It promotes the movement of qi and alleviates pain; for epigastric and abdominal pain due to stagnant qi. It expels wind and promotes the movement of blood; for wind-dampness painful obstruction with blood stasis, especially in the shoulders. Contraindicated in cases of blood deficiency without stagnant qi or blood stasis.
Research shows: Turmeric is a powerful anti-inflammatory. It has an even stronger action than hydrocortisone, according to research studies conducted between 1971 and 1991.
When applied to the skin and exposed to sunlight, turmeric is strongly antibacterial. Curcumin is the constituent responsible for this action. Curcumin is also more strongly antioxidant than vitamin E. In lab and animal studies, it’s been shown to protect LDL cholesterol from being “oxidized. In India, in 1992, researchers gave ten healthy volunteers a half a gram of turmeric a day for seven days. That’s an amount you might get in your diet if it includes curry. They measured the level of oxidative by-products of blood cholesterol. After a week, it fell 33%. Blood cholesterol fell, too, by 12%. Turmeric can also dilate blood vessels, so it may lower blood pressure as it’s done in animal studies. Research is also being done with HIV.  Turmeric may be a valuable preventive remedy for those at risk of developing cancer.

EXTRACTION METHOD: by steam distillation from the ‘cured’ rhizome – boiled, cleaned and sun-dried. An oleoresin, absolute and concrete are also produced by solvent extraction.
CHARACTERISTICS: a yellowy-orange liquid with a faint blue fluorescence and a fresh spicy-woody odor.
BLENDS WELL WITH: cananga, labdanum, elecampane, ginger, orris, cassie, clary sage, mimosa
ACTIONS; analgesic, anti-arthritic, anti-inflammatory, anti-oxidant, bactericidal, cholagogue, digestive, diuretic, hyptensive, insecticidal, laxative, rubefacient, stimulant

Circulation, Muscles and Joints: arthritis, muscular aches and pains, rheumatism
Digestive system: anorexia, sluggish digestion, liver congestion
Other: employed in perfumery work for oriental and fantasy-type fragrances. The oleoresin is used as a flavor ingredient in some foods, mainly curries, meat products and condiments

Toxicity: Turmeric’s potential anticlotting effect might cause problems for those with clotting disorders. If you have a blood-clotting problem, discuss this herb’s effect with your physician before using medicinal preparations. Unusually large amounts of turmeric may cause stomach upset.

Other Uses: It is a substantive dye that gives bright colors on wools, basketry materials, cottons, and silks. It is also a good, clear yellow to mix with other colors when top dyeing. The use of mordants may make turmeric more fast. Put the turmeric powder in the soft water and stir well while bringing to hand-heat. Enter the clean, thoroughly wetted wool. Slowly bring the bath to simmer and simmer gently for 2 minutes, stirring lightly to move the wool about. Remove a skein and hold it to drip over the dyebath for a few moments. Rinse the wool in hot soft water and squeeze gently; then rinse in cooler water and squeeze gently again. Label the skein and hang it to dry in the shade. Continue simmering the wool still in the bath or another 2 minutes, and remove a second skein. Rinse, label, and dry as before. Simmer remaining wool in the bath for another few minutes and remove another skein, and continue as before until all the wool has been dyed. Ten minutes will give a brilliant yellow. Although turmeric needs no mordant, chrome and tin will both give interesting colors. The yellow can also be used for top-dyeing with walnut. Turmeric is a very strong, brilliant dye, but it does not last well over the years.

Culinary uses: Turmeric has a mild, slightly bitter, peppery flavor and aroma that comes from oil of turmeric, which contains peppery-scented, mint-flavored borneol; spicy eucalyptol, which smells like camphor; and zingerone, the spicy sweet flavoring in ginger. Turmeric reaches the West partly in pure form, which becomes coloring for sauces and syrups, an ingredient of some liqueurs and cheeses; and formerly also of butter an margarine. But its role in ready-made curry powder is the primary one. Turmeric is very sensitive to sunlight and should, like curry powder, be stored in darkness. Avoid using turmeric when cooking green vegetables as they will turn grey and bitter. The leaves of the turmeric plant can be dried and used to flavor ghee. The leaves can also be used to wrap foods like fish or sweets before steaming. The leaves are an important ingredient in Malay and Indonesian cooking, especially in rending, the spicy, tasty meat dish particular to these regions. They are shredded finely and added to curries and other dishes. Shredded turmeric leaves can also be used as a garnish. The leaves smell rich and sweet.

Crisp Fried Eggplants
1 tsp turmeric
1 tsp cayenne powder
1 tsp coriander powder
1 tsp cumin powder
4 Tbsp semolina
2 large eggplants
corn oil for frying
Mix together the spices, salt and semolina. Then cut the eggplants into discs, ¼ inch thick. Heat a little oil in a skillet. Coat each disc with the spiced semolina and sauté in hot oil, turning over until both sides are crisp and golden. Remove with a slotted spoon and drain on a paper towel. Serve immediately. Discs tend to become soggy when cold so do not sauté in advance. (The Indian Spice Kitchen)

Spiced Potatoes and Carrots
1 lb potatoes, diced and parboiled
1 lb carrots, diced and parboiled
1 tsp cumin seeds
1 tsp ground coriander
½ tsp turmeric
1 little lemon juice
1 Tbsp fresh cilantro, chopped
Heat the oil and put in the cumin seeds. Stir these round for a few seconds before quickly adding the potatoes, stirring as you do so. Now add the ground coriander and turmeric and cook on a medium heat for 3 minutes or so, stirring continuously. Put in the carrots and salt at this point, and turn down the heat to low. Give the mixture a good stir and then cover and cook for 10-15 minutes. Check that the potatoes and carrots are cooked and then squeeze on some lemon juice. Served garnished with the cilantro leaves. (The Spices of Life)

Cold Spiced Chicken
3 T plain yogurt
½ tsp garam masala
½ tsp ground turmeric
6 chicken breasts, skinned
2 ½ cups chicken stock
4 green cardamoms
1 curry leaf or bay leaf
1 oz butter
1 T gram flour
½ T plain flour
½ tsp garam masala
½ tsp ground turmeric
2 cups reserved chicken stock
½ tsp ground mace
¼ tsp ground cardamom
¼ cup heavy cream or thick yogurt
Blend together the yogurt, garam masala, turmeric and salt to taste. Rub the chicken breasts with the mixture and marinate for 1 hour. Heat the stock with the cardamoms and curry leaf. Put in the chicken breasts and simmer for 15-20 minutes or until tender. Lift out the chicken and transfer to a serving dish. Strain and reserve the stock. Leave to cool while making the sauce. Melt the butter in a pan and stir in the flours until smooth. Add the garam masala, turmeric and a little salt, then whisk in the reserved stock. Bring to the boil and simmer for 15 minutes, stirring occasionally. Stir in the mace, cardamom and cream or yogurt. Spoon over the chicken and chill before serving. (The Complete Book of Spices, Jill Norman, Dorling Kindersley, 1990)

Classic Indian Curry Powder
6 dried red New Mexican chiles, seeds and stems removed, or 4 small hot dried red chiles, such as piquant seeds and stems removed
¼ cup cumin seeds
¼ cup coriander seeds
2 Tbsp whole black peppercorns
1 Tbsp mustard seeds
1 tsp cardamom seeds
1 tsp whole cloves
1 tsp fenugreek seeds
1 Tbsp ground turmeric
1 Tbsp dried powdered curry leaves
Preheat the oven to 250 degrees. Place the chiles, cumin and coriander seeds, peppercorns, mustard and cardamom seeds, cloves, and fenugreek seeds in a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and the curry leaves and seal in an airtight jar. (A World of Curries, Dave Dewitt & Arthur Pais, Little Brown)

Golden New-Potato Salad
1 ¾ lbs new potatoes (about 12), scrubbed
½ tsp whole cumin seeds
2 tsp ground turmeric
½ tsp yellow or brown mustard seeds
1/3 cup plain nonfat yogurt
1/3 cup low-fat mayonnaise
¼ cup fresh lemon juice
1½ Tbsp snipped chives
Kosher salt and freshly ground pepper
2 celery stalks, diced
1 medium bell pepper, seeded and diced
1 small red onion, peeled and diced
Put potatoes in a large pot, and cover them with cold water. Cover the pot and bring it to a boil over high heat. Reduce the heat to a high simmer, and cook, uncovered, until the potatoes are easily pierced with the tip of a knife, but not mushy, 20-30 minutes. Drain and set aside to cool. Heat a dry skillet over high heat for 30 seconds. Add the cumin, turmeric, and mustard seeds, and reduce the heat to medium. Toast, shaking the pan and moving it on and off the heat as necessary to prevent scorching, until the spices are aromatic, 3-5 minutes. Transfer to a spice mill, and grind into a fine powder. In a medium bowl., combine the yogurt, mayonnaise, lemon juice and chives. Stir in the ground spices, and salt and pepper to taste. Put the potatoes in a large bowl, cutting any large ones in halves or quarters. Add the celery, bell pepper, onion, and dressing. Toss gently so that potatoes don’t fall apart until all the ingredients are well combined. Cover and chill for at least an hour for the flavors to combine. The salad may be made a day ahead. (Tonics)

Monkfish sofrito
2 Tbsp sunflower oil
1 clove garlic, minced
juice of 1 lemon
1/2 tsp turmeric
a cardamom pod, cracked
6 Tbsp fish stock or water
salt and pepper to taste
1½ lb monkfish, cut into four pieces
parsley or coriander leaves to garnish
Heat the oil in a pan large enough to hold the fish in a single layer. Add the garlic, lemon juice, turmeric, cardamom, stock and seasoning. Slowly bring to boil. Add the fish pieces, cover and cook gently for 10-15 minutes or until the fish is cooked, turning the pieces frequently and adding a little water if the liquid evaporates. Transfer the fish to a warmed serving dish, pour over the sauce and sprinkle with chopped parsley or coriander. (The MacMillan Encyclopedia of Spices and Natural Flavorings)

1 medium onion, finely chopped
2 Tbsp oil
1 tsp turmeric
1½ tsp Garam Masala
6 oz long-grain rice
1 pt fish stock or water
10 oz cooked smoked fish, roughly flaked
salt and white pepper
2 oz butter, melted
2 hard-boiled eggs, roughly chopped
fresh parsley, chopped
Fry the onion in the oil until it begins to brown. Add the spices and rice and cook for a minute more, stirring well to coat the grains. Pour in the stock or water, bring to the boil and simmer, covered, for 20 minutes or so, until all the water is absorbed and the rice is al dente. Add the fish and season. To serve, stir in the melted butter and chopped eggs over a moderate heat for a minute or two, correct seasoning and sprinkle with parsley. (The Hot and Spicy Cookbook)

Krupnikas (Liqueur)
2 rhizomes dried ginger
2 rhizomes dried turmeric
1 Tbsp caraway seeds
10 whole cloves
10 whole allspice
3 sticks cinnamon
1 vanilla bean
10 cardamom pods
½ whole nutmeg
rind from one fresh orange
rind from one fresh lemon
pinch of saffron
4 cups water
2 lbs honey
1 quart 190-proof alcohol
Crack rhizomes of ginger and turmeric with a kitchen mallet or other heavy object. Add with the rest of the spices to the 4 cups of water and bring to a boil in a saucepan. Turn the heat to low and simmer, uncovered, for about an hour. It should be reduced by half. Turn off the heat and allow to steep while you prepare the honey. In another large heavy saucepan bring the honey slowly to a boil while skimming off the foam. Strain the spice water into the honey and remove from the heat. Slowly stir in the alcohol. Bottle and allow to age six months. (Ginger: East to West)

Gobi Dum (Cauliflower)
2 lb cauliflower
5 Tbsp ghee, mustard oil or any other cooking oil
1 pinch of asafetida
1 tsp cumin seeds
salt to taste
½ tsp chili powder
1 inch piece fresh root ginger, peeled and cut into slivers
½ tsp ground turmeric
1 ½ tsp ground coriander
½ tsp garam masala
1 Tbsp lemon juice
2 Tbsp natural yogurt
2 Tbsp fresh coriander leaves, finely chopped
Wash and cut the cauliflower into small florets with long, thin stems. Heat the ghee or oil in a wok or a non-stick frying pan. If using mustard oil, heat to smoking point, then reduce the heat. This takes away the pungency and gives the oil a sweet flavor. Add the asafetida and cumin seeds. Fry for 20 seconds and then add the cauliflower florets and cover tightly and leave for 1-2 minutes. Remove the lid and stir-fry again for 1-2 minutes. Cover tightly and leave on a medium heat for a further 1-2 minutes. The cauliflower should now have a brownish appearance. Repeat this process until the cauliflower is a golden brown, taking care not to burn it. Lower the heat, add the salt, chili powder, ginger, turmeric, coriander, garam masala, lemon juice and yogurt, if used. Mix well, cover tightly and cook on a low heat until the cauliflower is tender, about 10-15 minutes. Serve sprinkled with the fresh coriander. (A Taste of Kashmir)

Roast Turkey
9 lb turkey
1 green pepper, finely chopped
2 tsp ginger
2 onions, finely chopped
2 cups half-cooked brown rice
2 Tbsp vinegar
2 tsp turmeric
2 tsp black pepper
2 tsp garam masala
Preheat oven to 325F. Wash the turkey and remove its skin. For the stuffing, mix together the green pepper, ginger, onions, and rice, 1/2 tsp vinegar and pack it into the bird. Prepare a paste of turmeric, black pepper, garam masala and the rest of the vinegar. Rub it onto the bird. Cover with foil and bake in the oven for 20 minutes for each pound. Baste frequently with butter and the turkey’s own fat. Remove the foil to brown the turkey 20 minutes before taking it out of the oven. (Creative Cooking with Spices)

Chinese Herbal Medicine Materia Medica, Dan Bensky & Andrew Gamble, Eastland Press, 1993
Dyes from Plants, Seonaid Robertson, 1973, Van Nostrand Reinhold
Exotic Spices, Rosamond Richardson, Salem House, 1985
Ginger East to West, Bruce Cost, Aris, 1984
The Green Pharmacy, James A. Duke, Rodale, 1997
Herbal Medicine, Rudolf Fritz Weiss, MD, 1988
Herbs and Spices: A guide to culinary seasoning, edited by Waverley Root, 1985
The Healing Herbs, Michael Castleman, Rodale Press, 1991
The Hot and Spicy Cookbook, Sophie Hale, Quintet Publishing, 1983
The Illustrated Encyclopedia of Essential Oils, Julia Lawless, Element, 1995
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts on File, 1990
The Spices of Life, Troth Wells, Second Story Press, 1996
A Taste of Kashmir, Geeta Samtani, Merehurst Ltd, 1995
What Herb is That? , John and Rosemary Hemphill, Stackpole Books, 1997; ISBN: 0-8117-1634-1

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2012 All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented

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Sage—-Not just for Thanksgiving


Posted by admin | Posted in Sage | Posted on 30-12-2014

Tags: , , , ,

Sage isn’t just for Thanksgiving . Here is more info on its many benefits. http://www.thesleuthjournal.com/health-benefits-eating-sage-leaves/

Salvia officinalis
[SAL-vee-uh oh-fiss-ih-NAH-liss]

Names: garden sage, meadow sage, Spanish sage, Greek sage, Dalmatian sage; Salbel, Salbei, echte Salvei (German); sauge (French); salvia (Italian); Salvia (Spanish); Szalwia lekarska (Polish); Alisfakiá, Khamosfka (Greek)

Family: Labiatae

Description: small, rounded shrub with a height of 2 feet and a width of 2 feet. The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. The leaves are woolly white, textured, elongated ovals 1-2½ inches. The drier the weather, the grayer the leaf color. Blooms May to June.

Cultivation: A perennial to zone 4-5. Germination is 2-3 weeks. Space 1½ to 2 feet apart. Soil temperature 60-70F. Soil should be well drained, sandy, fairly rich with some nitrogen and a pH of 6-6.5. Sow seeds 6-8 weeks before the first frost. Needs mulch when temperatures drop below 0F. Cut 6-8 inches of top growth from the plant 2 or 3 times a year (after the first growing season), then dry the bunches in thin layers. Sage leaves are heavy so drying may take from 7-10 days. Seeds difficult to germinate, root cuttings in sand or layer them. Use a light application of fish emulsion in early spring. Set traps to deter pill bugs; use bacillus thoringiensis to kill worms; spray with insecticidal soap to kill mealy bugs.

History: The generic name for sage, Salvia, comes from the Latin word meaning “to heal” or “savior” The Greeks called it elifagus which became the Greek spahkos and later, sawge in Old English. .The ancient Greeks and Romans first used sage as a meat preservative. They also believe it could enhance memory. Pliny prescribed it for snakebite, epilepsy, intestinal worms, chest ailments, and menstruation promotion. Dioscorides considered it a diuretic and menstruation promoter and recommended sage leaves as bandages for wounds. Around the 10th century, Arab physicians believe sage extended life to the point of immortality. After the Crusades, this belief showed up in Europe where the saying : “Why should a man die who grows sage in his garden?” evolved. Charlemagne ordered sage grown in the medicinal herb gardens on his imperial farms and the French called the herb toute bonne, meaning all’s well. Every country’s herbals recommended sage: an Icelandic book from the year 1000, Hildegard of Bingen, Chinese physicians, Ayurvedic physicians and John Gerard and Nicholas Culpeper. Folk healers in America used sage to treat insomnia, epilepsy, measles, seasickness and intestinal worms. The Eclectics used it primarily to treat fever and also prescribed sage poultices for arthritis and the tea as a sexual depressant. As late as the 1920s, US medical texts recommended sage tea as a gargle for sore throat and sage leaf poultices for sprains and swellings.
English herbalists believed that in the garden, this plant would prosper or wane as the owner’s business prospered or failed. It was also said that the plant grows vigorously in any garden where the wife rules the house. It was common, then, for the husband to prune the garden ruthlessly to destroy the evidence of his subservience. In France, it was displayed in cemeteries to mitigate grief.

Properties: aromatic, stimulant, carminative, antispasmodic, antiseptic, immune stimulant

Constituents: Of oil: pinene, camphene, myrcene, limonene, linalool, bornyl acetate, borneol, salviol, camphor, cineole, thujone, phellandrene

Energetics: spicy, astringent, warm

Meridians/Organs affected: lungs, stomach

Nutritional profile: one teaspoon (.7 g) ground sage has 2 calories. It provides 0.1 g protein, 0.1 g fat, 0.4 g carbohydrates, 12 mg calcium, 0.2 mg vitamin C and 41 IU vitamin A

Medicinal Uses: Sage oil has a unique property from all other healing herbs–it reduces perspiration. Several studies show sage cuts perspiration by as much as 50% with the maximum effect occurring 2 hours after ingestion. This effect explains how it developed a reputation for treating fever with profuse sweating. Salysat is a sage-based antiperspirant marketed in Germany. Sage is a drying agent for the body. Use it as a sore throat gargle and as a poultice for sores and stings. Use two teaspoons of the herb per cup of water, steep for twenty minutes and take a quarter cup four times a day. Can also be used as a gargle. It tastes warm, aromatic and somewhat pungent. Tincture: 15-40 drops, up to four times a day.
Like rosemary, sage contains powerful antioxidants, which slow spoilage supporting its traditional use as a preservative. This is due to the presence of labiatic acid and carnosic acid. British researchers have confirmed that sage inhibits the enzyme that breaks down acetylcholine, thus preserving the compound that seems to help prevent and treat Alzheimer’s.
Sage makes a good digestive remedy. The volatile oils have a relaxant effect on the smooth muscle of the digestive tract, while in conjunction with the bitters, they stimulate the appetite and improve digestion. Sage encourages the flow of digestive enzymes and bile, settles the stomach, relieves colic, wind, indigestion, nausea, diarrhea and colitis, liver complaints, and worms. Its antiseptic properties are helpful in infections such as gastroenteritis. Sage is a tonic to the nervous system and has been used to enhance strength and vitality.
It has a tonic effect upon the female reproductive tract and is recommended for delayed or scanty menstruation, or lack of periods, menstrual cramps and infertility. It has an estrogenic effect, excellent for menopausal problems, especially hot flashes and night sweats. It stimulates the uterus, so is useful during childbirth and to expel the placenta. It stops the flow of breast milk and it is excellent for weaning. One German study shows sage reduces blood sugar levels in diabetics who drink the infusion on an empty stomach. It also contains astringent tannins which account for its traditional use in treating canker sores, bleeding gums and sore throats. Commission E endorses using 2-3 teaspoons of dried sage leaves per cup of boiling water to make an anti-gingivitis tea. Recently published studies by a team of scientists from the Department of Microbiology and Chemotherapy at the Nippon Roche Research Center in Kamakura Japan, informed that powdered sage or sage tea helps to prevent blood clots from forming, and is quite useful in the prevention and treatment of myocardial infarction and general coronary pains.

Floral Calm Tea: 4 oz skullcap herb; 2 oz rosemary flower, leaf; 2 oz linden flower; 1 oz sage leaf; 1 oz passion flower herb. Combine 1/2 ounce of the mixture with 3 cups of boiling water in a teapot or container with a well-fitting lid. Let stand for five to fifteen minutes before straining. Drink 2 ups hot or cold as needed. (The Herbal Menopause Book)

Cyclone Cider Deluxe
¼ cup grated fresh gingerroot
¼ cup chopped onion
¼ cup fresh rosemary leaves
1/8 cup fresh sage leaves
1/8 grated fresh horseradish
4 slices fresh organic lemon
4 slices fresh organic orange
4-6 fresh peeled garlic cloves
2-4 cayenne peppers
apple cider vinegar
honey or maple syrup
Place all herbs, fruits and vegetables into a widemouthed jar. Cover with 2-3 times as much apple cider vinegar. Place plastic wrap over jar and then secure tightly with a lid. Shake daily for 2-4 weeks. Store at room temperature out of direct heat and light. Strain, squeezing all liquid possible out of the herbs. Discard herbs and rebottle the vinegar. Add honey to taste, enough o make a syrupy consistency. Take 1-2 Tbsp as needed, or add to soups, sauces, marinades and dressings.

Sage Throat Spray:
5 fresh sage leaves
8 oz distilled water
5 inch square cheese cloth
8 oz amber glass bottle with spray-top
Place sage in a small glass bowl. In a small, nonmetal pot with a tightly fitting lid, bring the distilled water to a boil. Pour the boiling water over the sage. Cover and steep for 10 minutes. Place the cheese cloth in a fine-gauge sieve. Strain the infusion into the spray bottle and discard the spent herb. For swollen, inflamed throat apply the spray every 2 hours. Can be stored in refrigerator for 3 days. (The Healing Kitchen)

Homeopathic: Homeopaths use sage for night sweats, coughs, and to dry breast milk.

Flower Essence: Sage flower essence enables the Self to learn and reflect about life experience, particularly enhancing the capacity to experience deep inner peace and wisdom. This remedy addresses a natural distillation process which occurs as the healthy person ages. Drawing wisdom from life experience; reviewing and surveying one’s life process from a higher perspective.

Aromatherapy Uses:

Extraction method: steam distillation of the dried plant.

Characteristics: strong, herbal, fresh and spicy; colorless. Top note.

Energy: heating, drying; Taste: pungent, bitter,astringent

Dosha effect K V-, P+

Blends well with: bay, bergamot, geranium, ginger, lavender, melissa, myrtle, niaouli, orange, rosemary; cajeput; clary sage; eucalyptus; peppermint, pine, rose, tea tree, citrus, rosewood, citronella, pine

Toxicity: Since the oil contains up to 50% ketone, a toxic substance that causes cramps, it should not be taken orally.

Uses: Digestive system: helpful for weak or debilitated digestion, also good for diarrhea
Respiratory: strengthens the lungs and if useful for colds, flu, coughs and sore throats.
Reproductive: Promotes menstruation and is helpful for scanty periods or menstrual cramps. Eases hot flashes and sweating during menopause
Muscular System: relaxes the muscles, especially when they have been overworked as in weight-training or other strenuous sports.
Skin: Good for cuts and wounds; seems to arrest bleeding from cuts and wounds and helps the formation of scar tissue.
Emotion: Quickens the senses, strengthens the memory and tones the conscious mind. Indicated for tiredness, depression and grief

Digestive: 6 drops sage; 4 drops peppermint; 2 drops orange
Respiratory: 5 drops sage; 4 drops eucalyptus; 2 drops thyme
Reproductive: 6 drops sage; 3 drops geranium; 3 drops cypress
Emotion: 4 drops sage; 2 drops bergamot; 2 drops lime

Cosmetic Use: Sage is recommended for oily skin as a deep cleansing mask or a facial steam. It’s a tooth cleaner or works well with apricot and banana as a lip balm. It’s recommended for dry/sensitive hair; anti-dandruff; added shine and luster; color enhancer for dark and grey hair. It’s a refreshing and deodorizing footbath.

For an aftershave: Buy two bottles of plain witch hazel. Pour ½ cup liquid out of one of the bottles, and 1/4 cup crumbled sage leaves. Cap the bottle and shake it thoroughly. Let it stand for a week, pour out all the witch hazel in the second bottle, and strain the scented liquid from the first bottle into the second through a coffee filter or a clean linen handkerchief. Discard the wet sage leaves. If you prefer a stronger scent, repeat the process, adding another ¼ cup crumbled dried sage leaves to the liquid. At the end of the second week, strain the liquid back into the empty witch hazel bottle, discard the sage leaves and the empty bottle and use the liquid as an astringent aftershave.. Sage tea can be used as an after-shampoo rinse to make brunette hair shiny and smooth. To make the rinse, pour 1 cup boiling water over 1 tablespoon rubbed or ground sage. Let the mix steep for 15 minutes. Then strain the liquid through a coffee filter or a clean linen handkerchief; use after shampooing.

Rosemary-Wheat Germ Body Toner
1/2 cup water, 2 Tbsp chopped sage leaves, 2 Tbsp chopped rosemary leaves; 1/4 cup wheat germ; 1/2 cucumber (do not peel); 1/4 russet potato; 1 Tbsp alfalfa sprouts; 1 tsp lemon extract
Bring water, sage, and rosemary to a light boil; reduce heat and simmer infusion for 1/2 hour. Let cool and, in a blender, mix infusion with remaining ingredients together on medium speed for 1 minute, or until pureed. Filter solution through a paper towel or coffee filter, discarding solids. Put liquid into a small cosmetic bottle and apply to face, gently wiping with a cotton ball. Let toner absorb into skin and follow with a moisturizer. Use daily. Cover and refrigerate; discard after 3-4 days. (Blended Beauty)

Black Tea Body Masque with Almond and Peppermint
1 1/4 cups water, 2 black tea bags, 1 Tbsp chopped sage leaves; 1 Tbsp thyme leaves; 1/2 packet unflavored gelatin; 1/2 tsp honey; 1/4 tsp almond extract; 1/2 tsp peppermint extract
Bring the water to a boil in a saucepan; immerse the tea bags, sage and thyme in it, reduce heat and simmer for 25 minutes; remove from heat and cool slightly. Stir in gelatin, honey, and extracts. Let sit in refrigerator for 8-12 hours or until firm (it should have a gelatinous consistency). Apply to the body, smoothing mixture evenly over skin. Leave on for 15 minutes, then rinse with warm water. Makes 1 cup. For entire body, double the recipe. Cover and refrigerate; discard after 5 days. (Blended Beauty)

Hair Color: Make an infusion of a handful of “tops” or the dried leaves in 1 pint of boiling water and let stand for 10 minutes before straining. Massage into scalp and hair after shampooing. Let dry on and afterwards massage in a little coconut oil if the hair is dry.

Sage Stain-removing Powder
2 Tbsp fresh sage leaves; 2 Tbsp sea salt
Put the ingredients in a bowl and using a pestle or some other heavy smooth tool, crush them into a fine powder. Place the mixture in a warm oven. When it is well baked and fairly hard, remove and pulverize a second time. Store in a shallow airtight container. This cleanser rids the teeth of harmful plague and unsightly stains.

Deodorizing Herbal Foot Bath
2 Tbsp rosemary, 2 Tbsp pennyroyal, 2 Tbsp sage, 2 Tbsp angelica, 2 Tbsp juniper berries, 2 pints boiling water. Put all the ingredients in the boiling water, cover and leave to stand for one hour. Strain, bottle and refrigerate. Pour half a pint of liquid into a foot-basin partially filled with warm water. Immerse your feet in the soak for fifteen to twenty minutes. Pat dry and apply a cologne or astringent. (The Natural Beauty Book)
Sage Lip Cream: 4 tsp sweet almond oil, 1 tsp shredded beeswax, 2 tsp dried sage, 4 tsp warm rosewater, 5 drops sage oil. Put the almond oil and the beeswax together in a double boiler and simmer slowly until they have melted and mixed. Add the dried sage, stir, cover and allow to simmer for five minutes. Remove from the heat and leave to steep for two hours. Return the mixture to a low heat, strain and whip in the rosewater. Continue blending for several minutes. Remove from the heat, ad the sage oil and keep stirring until the salve thickens and cools. Pot and label.

Ritual Uses: Gender: Hot. Planet: Jupiter. Element: Earth. Part Used: herb. Basic Powers: Healing, Prosperity. Add to healing and prosperity sachets, incenses, and amulets. It absorbs negativity and misfortune. It drives away disturbances and tensions, and lifts the spirits above the mundane cares of life. Burn it to consecrate a ritual space. Carry it as an herb of protection. Use it in the ritual bath and the chalice. Herb of Jupiter. It brings wisdom, immortality and wealth. Tradition holds that those who eat sage become immortal in wisdom and in years. It is used in wish manifestation and to attract money. The Language of Flowers: domestic virtues; esteem; long life and good health

Culinary Uses:
Fresh sage has a milder flavor than dry so it can be used more extensively. In Italy, fresh sage leaves are fried whole and eaten with gnocchi, potatoes and veal dishes. Focaccia is frequently studded with fresh sage leaves. In England, fresh sage and onion stuffing is traditional with goose and chopped fresh sage is mixed with cottage cheese to spread on dark bread. Sage honey is marvelous over homemade bread and muffins. Stir chopped fresh sage into biscuit dough and add it to dumplings and scones. Lay cut branches of sage on top of hot coals to impart a sage flavor to the cooking food. Spread fresh leaves ver a pork roast before cooking. Use it to cut the richness of fatty foods such as goose, duck and oily fish. Fresh sage has a prominent lemon zest flavor that is lost when the herb is dried. Fresh sage can be frozen: place small sprigs in plastic bags and freeze. It will keep for up to two months.
Tastes good with/in: poultry stuffing mixtures with onion, rich and fatty meats such as goose and pork, sausages and other charcuterie, veal, risotto, anchovies, tomato-based sauces, salads, pickles and cheese dishes. An affinity with oregano, thyme, parsley and bay leaf.

Sage Liqueur
12-14 fresh sage leaves or 4 tsp dried or 2 tsp ground
2 whole cloves
sliced and scraped peel of one lemon
1½ cups dry white wine
1 ¼ cups vodka
1 cup sugar syrup
Lightly crush the sage leaves, add the clove and lemon peel to the white wine and vodka for 2 weeks. Strain and filter; add the sugar syrup. Mature 4-9 weeks.
Sugar Syrup
1 cup white granulated sugar and ½ cup water
Bring to a boil, and stir until all the sugar is dissolved and the mixture is clear. Always cool before adding to alcohol mixture. (Homemade Liqueurs)

Sage Flower Pesto
2 cups sage flowers
1/4 cups walnuts, roasted
1/2 cup walnut oil
1 clove garlic, peeled
4 green onion, white part only, coarsely chopped
Process all ingredients in processor until smooth. Good on pasta or as an accompaniment to roast pork or veal.

Sage Crusted Lemon Sole
1 cup sage flowers, finely chopped
12 small mushrooms, finely chopped
¾ cup parsley, finely chopped
1 Tbsp lemon zest, finely chopped
1/3 cup bread crumbs, processed to a fine consistency
1 egg
6 Tbsp sweet (unsalted) butter, softened to room temperature
freshly ground black pepper
2 Tbsp olive oil
4 lemon sole fillets
Mix the flowers, mushrooms, parsley, lemon zest, crumbs, egg, butter, salt and pepper in a nonmetallic bowl. Preheat the broiler. In a heavy, cast-iron (or all metal–no plastic handles) frying pan, heat the oil until hot (not smoking). Add the fillets and cook them about 2 minutes on each side, just until lightly browned. Season with salt and pepper, if desired. Spoon the crust mixture onto the fish. Smooth to evenly cover each fillet. Place the frying pan about 12 inches under the broiler and cook until the crust is crisp and lightly browned. Be careful not to burn it. (Edible Flowers from Garden to Palate)

Sage Stuffed Acorn Squash
6 medium acorn squash–cut in ½ and seeded
1 cup dry breadcrumbs
1 cup cornbread crumbs
½ minced onion
1 cup milk
1 egg beaten
2-3 Tbsp minced fresh sage
¼ cup olive oil (flavored if possible)
Place squash cut side down in pyrex type dish. Add about ½”-1″ water and bake at 350F for 1 hour or until tender (microwave 20-25 minutes). Cool somewhat. Scoop out squash leaving shell. Combine squash pulp and all ingredients except olive oil. Mix well. Spoon back into shell. Drizzle with oil and bake additional 15 minutes. Serves 12. Can easily be cut down. (The Herbal Connection Collection)

Aromatherapy Blends and Remedies, Franzesca Watson, Thorsons, 1995; ISBN: 0-7225-3222-9
The Best of Thymes, Marge Clark, Thyme Cookbooks, 1997; ISBN: 0-9640514-1-9
Blended Beauty, Philip B, Ten Speed Press, 1995, ISBN: 0-89815-742-0
The Charlotte Herb Guild Cooks, Cookbooks by Morris Press
The Complete Aromatherapy Handbook, Susanne Fischer-Rizzi, Sterling, 1990; ISBN: 08069-8222-5
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts of File, 1990, ISBN 0-8160-2008-6
The Complete Woman’s Herbal, Anne McIntyre, Henry Holt, 1994; ISBN: 0-8050-3537-0
Cooking with Flowers, Jenny Leggatt, Fawcett, 1987; ISBN: 0-449-90252-8
The Directory of Essential Oils, Wanda Sellar, C.W. Daniel, 1992; ISBN: 0-85207-239-2
A Druid’s Herbal, Ellen Evert Hopman, Destiny Books, 1995, ISBN: 0-89281-501-9
Edible Flowers from Garden to Palate, Cathy Wilkinson Barash, Fulcrum, 1993; ISBN: 1-55591-164-1
Flower Essence Repertory, Patricia Kaminski & Richard Katz, 1996; ISBN: 0-9631306-1-7
Flowers in the Kitchen, Susan Belsinger, Interweave, 1991; ISBN: 0-934026-63-7
The Green Pharmacy, James A. Duke, Rodale, 1997; ISBN: 0-87596-316-1
The Healing Herbs, Michael Castleman, Rodale, 1991, ISBN: 0-87857-934-6
The Healing Kitchen, Patricia Stapley, Macmillan, 1996; ISBN: 0-02-860394-X
The Herbal Connection Collection, Maureen Rogers & Patricia Sulick, The Herb Growing & Marketing Network, 1994
The Herbal Epicure, Carole Ottesen, Ballantine, 2001; ISBN: 0-345-43402-1
An Herbal Feast, Risa Mornis, Keats, 1998, ISBN: 0-87983-801-9
The Herbal Menopause Book, Amanda McQuade Crawford, Crossing Press, 1996; ISBN: 0-89594-799-4
Herbs for Health and Healing, Kathi Keville, Rodale, 1997; 0-87596-293-9
Herbs in the Kitchen, Carolyn Dille & Susan Belsinger, Interweave, 1992; ISBN: 0-934026-73-4
Homemade Liqueurs, Dona and Mel Meilach, Contemporary Books, 1979; ISBN: 0-8092-7582-1
The Illustrated Herb Encyclopedia, Kathi Keville, Mallard, 1991; ISBN: 0-7924-5307-7
Kitchen Herbs, Sal Gilbertie, Bantam, 1988; ISBN: 0-553-05265-9
Magical Herbalism, Scott Cunningham, Llewllyn Publications, 1982, ISBN: 0-87542-120-2
Mastering Herbalism, Paul Huson, Stein and Day, 1975; ISBN: 0-8128-1847-4
Mushrooms Love Herbs, Ruth Bass, Storey Communications, 1996; ISBN: 0-88266-933-8
The Natural Beauty Book, Anita Guyton, Thorsons, 1991; ISBN: 0-7225-2498-6
Nutritional Herbology, Mark Pedersen, Wendell W. Whitman Co, 1995; ISBN: 1-885653-03-4
Recipes from an American Herb Garden, Maggie Oster, Macmillan, 1993; ISBN: 0-02-594025-2
Sage Cottage Herb Garden Cookbook, Dorry Baird Norris, Globe Pequot, 1991; ISBN: 0-87106-239-9
Southern Herb Growing, Madalene Hill & Gwen Barclay; Shearer Publishing; 1987; ISBN: 0-940672-41-3
The Tribeca Cookbook, Mary Cleaver, Joy Simmen Hamburger and Mimi Shanley Taft, 10 Speed Press, 1994; ISBN: 0-89815-912-1

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.

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Savory–Herb of the Year 2015


Posted by admin | Posted in Savory | Posted on 26-12-2014

Tags: , , , , , ,

Savory is the Herb of the Year for 2015.  Here’s our monograph to get you started.  But these are just the two savorys everyone knows.   There’s also Creeping Savory, Thyme-Leaved Savory, Wild Basil (from the genus Satureja), Nepitella, Spanis Oregano and Yerba Buena.  And yes, all are edible.

Satureja montana (winter)
[sa-tu-REE-ja MON-tah-nuh]

Satureja hortensis (summer)
[sa-tu-REE-ja hor-TEN-sis]

Family: Lamiaceae

Other names–Summer: Bohnenkraut (German); sariette (French); santoreggia, erba cerea (Italian); Czaber, comber, modrak (Polish)
Winter: Winterbohnenkraut; French: sarriette des montagnes; Italian: santoreggia d’inverno
Satureia hortensis and Satureia montana

Family:  Labiatae

Cultivation: Summer: The seed of the summer savory may be sown early in the spring as soon as all danger of frost is past. A dry, gravely, moderately rich soil where there is plenty of sun is the best for this herb. The seed should be sown in shallow drills of 1/2 inch in rows about 12 inches apart. The mature plants should be spaced about 6 inches; and since they grow very quickly, they may be planted at regular intervals of 3 weeks if a large quantity of the herb is desired. Keep well weeded.

Winter: Seed may be sown in the early spring in a rather poor soil that is well drained and where there is full sunshine. The herb may also be propagated from cuttings or the new growth, and since the woody stalks of the herb spread rapidly over the ground, it is best to set the cuttings at least 2 feet apart to give the plant plenty of room. To induce a full, heavy growth of new leaves, the shrub should be kept fairly well clipped. Winter savory will winterkill if the soil is rich and damp. As with many herbs, a poor, light soil gives the best results.

Light applications of fish emulsion and compost mulch for summer savory. Summer savory sometimes bothered by spider mites. Plant near beans or onions for mutual benefit. Soil pH 6.7 for winter and 6.8 for summer. Plant hardiness for winter zone 6.

Harvesting: Summer: Some of the tender young tips may be cut any time during the season. By midsummer, when the herb begins to blossom, the whole plant may be pulled up ready for drying, or only from 6-8 inches of the top growth may be cut. The stems may be tied in small bunches and hung up to dry, or spread on clean screens in a shady, airy spot until thoroughly dried. Strip the leaves from the stems and remove all small pieces of woody stems so that only the leaves are stored. Place them in small tightly covered containers. use whole leaves or crushed, as desired.

Winter: The tender young tips and leaves may be used fresh or dried as one uses summer savory or thyme. For winter use cut only the tenderest tips and flowering tops at the very beginning of the flowering season. The herb may be hung in small bunches or spread on a screen in a shady, dry spot. When the leaves are dry, remove from the stems and store them in a tightly closed container until needed.

There are two varieties of this herb, one annual and one perennial. Both come from the Mediterranean and are attractive for gardeners and cooks. They have a strong, slightly peppery taste thought by some to be reminiscent of thyme. In very early times, the Romans made a sauce of vinegar and summer savory, very much like the mint sauce of today. All beans and peas are greatly enhanced by this herb with which they have a particular affinity, and sausages, stuffings, and herb mixtures often contain savory. Winter savory, an evergreen, is a shrublike plant, growing up to 12 in with glossy, bright green leaves and pinkish flowers. The flavor is stronger, sharper and spicier than that of summer savory. The latter grows much higher, to about 18 in. and has narrow dark green leaves and lilac flowers. In Switzerland and other parts of Europe summer savory is commonly called Bohnenkraut, which means “the herb of the strong bean.” Summer and winter savory are commonly grown alongside each other.

How to store: fresh leaves: keep in a plastic bag in the refrigerator, or chop finely and freeze in ice-cube trays. Dried: these retain their flavor for a considerable time if kept in airtight containers away from light.
How to dry: for best results savory leaves should be harvested just before the plant flowers. Hang in a dark, warm, well-ventilated place.

History: Native to Europe’s Mediterranean countries. Several species of the savories were used by the Greeks and Romans for centuries, and they often blended a savory with wild thyme to flavor their soups, stuffings, meats, and game. Like so many of the herbs which the Romans took to England with them, savory became extremely popular and soon found an important place in Saxon recipes. Summer savory was one of the herbs of the famous garden of the Monastery of St. Gall and Charlemagne also grew the savories in his garden.  In Shakespeare’s time, Savory was a familiar herb, for we find it mentioned, together with the mints, marjoram and lavender, in The Winter’s Tale. In ancient days, the savories were supposed to belong to the Satyrs, hence the name Satureia. It was believed that eating savory gave the satyrs their extraordinary sexual stamina. John Josselyn, one of the early settlers in America, gives a list of plants introduced there by the English colonists to remind them of the gardens they had left behind. Winter and Summer Savory are two of those mentioned.  In the Middle Ages, a garland fashioned of savory leaves and flowers was worn as a crown or cap to revive the wearer from drowsiness.  For hundreds of years, both savories have had a reputation for regulating sex drive. Winter savory was thought to decrease sexual desire, while summer savory was said to be an aphrodisiac. Naturally, summer savory became the more popular of the two! The Egyptians used it in a popular love potion. The French sipped savory mixed with wine as a love potion. In England, savory was mixed with beeswax and used as a back massage lotion for unromantic women. Italian mothers who didn’t want their daughters to be returned after the wedding night fed the brides-to-be savory daily for a month so they would please their husbands.

Parts used: leaves: fresh and dried

Culinary Uses: Affinity with other herbs/spices: rosemary, thyme, sage, fennel, bay leaf. Tastes good with: legumes, especially lentils and white beans, cooked vegetable salads, broiled veal and pork, poultry, rabbit, soups, horseradish sauce, cucumbers, stuffings and charcuterie, goat cheese, tomato-based sauced, marinades, fish, especially trout.

Cooking tips: The flavor is biting, sweet-resinous, peppery and somewhat reminiscent of thyme. Add just before the end of the cooking cycle to preserve its flavor. Savory is useful for those on a salt-restricted diet because the leaves have a strong flavor. Use summer savory with fresh beans and winter savory with dried ones. For a more subtle savory flavor, infuse wine vinegar with fresh sprigs and use in dressings for salads containing fresh or dried beans. Add savory to stuffing mixtures for roast poultry

Savory is excellent with cabbage and Brussels sprouts. It’s wonderful with fresh corn. Soak fresh unhusked corn in lightly salted water for about 1 hour. Peel back the husks. Place a tablespoon of unsalted butter, cut into small pieces, around the corn kernels along with small sprigs of summer savory. Re-cover the corn kernels with the husks and grill over medium-hot coals, turning frequently, for 10-15 minutes.  Sprinkle chopped fresh savory onto sliced tomatoes, a broiled tomato, or into a baked potato. Use it over new potatoes instead of parsley or mint. Add savory to meatballs and meat loaves. Add a sprig to chilled tomato juice, vegetable juice, or a Bloody Mary.  The French use savory in terrines and the English like it with roast duck and game. In Switzerland, savory is used with most green vegetables.
Bees love savory; savory honey is delicious on hot biscuits and muffins. Stir savory honey into baked beans, instead of brown sugar. Sprinkle chopped fresh savory over salads; add sprigs to warm vinegar and steep for a week. Use chopped fresh savory in vegetable soups or stews.  French cooks frequently incorporate sarriette or savory, into their bouquet garni or throw sprigs of it on the coals before grilling. Savory is a beloved herb among Greek cooks, who use it in their, renowned spicy beef stew, stifatho, while French chefs use it to flavor their traditional cassouletg. In, a Venice, Italians serve risi e bisi, a traditional dish of rice and peas with savory. .

Medicinal Action: Savory has aromatic and carminative properties, and though chiefly used as a culinary herb, it may be added to medicines for its aromatic and warming qualities. It was formerly deemed a sovereign remedy for the colic and a cure for flatulence, on this account, and was also considered a good expectorant. A mild tea made with a few crushed dried leaves and boiling water has a pleasant, warming effect and since savory, like rue, is reputed to sharpen the eyesight, use it also to relieve eyestrain due to overtiredness or bad lighting. It will also help to disguise the flavor of unpalatable medicine, and a few leaves added to a bottle of white wine makes a refreshing tonic. In an emergency crushed leaves of savory can be applied to bee strings to bring rapid relief. In Elizabethan times, the leaves were crushed into poultices for the treatment of colds and chest ailments like asthma. A tea of savory can be helpful for diarrhea and can also stimulate the appetite. Cherokee Indians used the herb as a snuff to cure headaches.
In Europe, it is sometimes taken by diabetics to alleviate excessive thirst.  Savory’s spicy flavor and aroma come from oil of savory, which contains carvacrol, the chief constituent of oil of thyme: cymene, which is used in lemon- and spice-flavored candy and chewing gum; lemon-scented limonene; and astringent tannins.  The old herbalist Coles ends his chapter on savory with this recipe (please tell me if you try it and it works): ‘If a Woman’s belly be swollen, as if she were with Child, when indeed she is not, savory stamped (pounded) and strained with Ale, and drunk with the powder of Jet and White Amber, and the said Herb with Hyssop and Leeks fryed with fresh Butter, and applyed to the back and belly, maketh her gaunt, and reduceth her to due proportion’, adding defiantly, ‘and it is like enough to be true’.

Energetics: spicy, slightly bitter, warm

Meridians: lung, stomach, liver

Essential Oil Uses:
EXTRACTION: essential oil by steam distillation from the whole dried herb. An oleoresin is also produced by solvent extraction
CHARACTERISTICSA colorless or pale yellow oil with a fresh, herbaceous, spicy odor.
BLENDS WELL WITH: lavender, lavandin, pine needle, oakmoss, rosemary and citrus oils
ACTIONS: anticatarhal, antiputrescent, antispasmodic, aphrodisiac, astringent, bactericidal, carminative, cicatrizant, emmenagogue, expectorant, fungicidal, stimulant, vermifuge
CONSTITUTENTS: carvacrol, pinene, cymene, camphene, limonene, phellandrene and borneol

EXTRACTION: essential oil by steam distillation from the whole herb. An oleoresin is also produced by solvent extraction
CHARACTERISTICS: a colorless or pale yellow liquid with a sharp, medicinal, herbaceous odor
ACTIONS: same as for summer savory
CONSTITUENTS: mainly carvacrrol, cymene, thymol, with lesser amounts of pinenes, limonene, cineol, borneol and terineol

Not used in aromatherapy. Oils used in perfume and food products.

Nutritional profile: One teaspoon ground summer savory has 4 calories, It provides 0.1 g protein, 0.1 g fat, 1 g carbohydrates, 30 mg calcium, 0.5 mg iron and 72 IU vitamin A

Ritual Uses: An herb of Mercury and Pan; aphrodisiac. It may be used to invoke the spirt of Pan in his playful, fun-loving persona.

Savory Red Pepper Chowder
4 Tbsp butter
2 medium onions, chopped
1 garlic clove, chopped
1 Tbsp minced fresh savory
1 bay leaf, ground with mortar and pestle
½ cup chopped button mushrooms
4 sweet red peppers (3 cups chopped)
juice of ½ lemon
2 cups chicken broth
3 large potatoes, thinly sliced
4 cups low-fat milk
salt and freshly ground pepper
¼ cup coarsely chopped fresh parsley
In a soup pot, melt the butter and cook the onions gently until they are soft and golden, not browned. After the first 5 minutes, add the garlic, savory, and bay leaf, along with the mushrooms, chopped peppers and lemon juice. Cook another 5 minutes. Add the broth and sliced potatoes. Simmer, covered, for 25 minutes, or until the potatoes are tender. Add the milk, stir well, and reheat. Ad salt and pepper to taste and serve, garnishing with the chopped parsley. (Peppers Love Herbs)

Green Beans with Summer Savory
2 lb fresh young green beans, trimmed
4 T unsalted butter
2 T finely chopped fresh summer savory leaves
Freshly ground black pepper
Place the beans in a large saucepan of briskly boiling water. Add salt and continue to boil beans over high heat, uncovered for 8-10 minutes, depending on the age and freshness of the beans. They should be tender but still crisp. Drain, rinse under cold running water, drain again, and return to the saucepan. Add the butter and savory. Season with pepper to taste and a little salt if necessary. Cook for 1-2 minutes and serve hot. (The Encyclopedia of Herbs, Spices & Flavorings by Elisabeth Lambert Ortiz, Dorling Kindersley 1992)

Green Bean Salad with Gruyere Cheese and Summer Savory
¼ cup thinly sliced red onions
1 lb green beans, cut into 2 inch pieces
1/3 cup olive oil
1 ½ T red wine vinegar
1 t finely minced fresh marjoram
1/4 t black pepper
1 T finely minced fresh summer savory
1/2 cup shredded Gruyere cheese
Coarsely cut onion slices. Steam beans until crisp/tender, 3 to 5 minutes. While still hot, place in a medium-size bowl, and add all ingredients except cheese. let stand at room temperature for 1 hour or longer, mixing occasionally. When ready to serve, transfer to a serving dish, and sprinkle with cheese. (The Herb & Spice Cookbook: A Seasoning Celebration by Sheryl & Mel London , Rodale Press 1986)

Black and White Bean Soup with Savory
1 lb small dried black beans
1 lb small dried white beans
12 garlic cloves, chopped
6 T olive oil
2 T minced summer savory or 1 1/2 to 2 t crumbled dried savory
6 T red wine vinegar
4 jalapeno peppers, stemmed, seeded, and diced
1 t toasted and ground cumin
Nasturtium flowers
Rinse and pick over the beans. Soak them separately overnight. Drain them and rinse well. Put the beans in separate pots and cover with 3 inches water. Simmer them for about 1 1/2 hours, or until they are very tender. Soften the garlic in the olive oil over low heat. Divide the softened garlic and oil between the beans. Add the savory to the white beans. Add the vinegar, jalapenos, and cumin the black beans. Simmer the soups for about 10 minutes. Purée each soup separately and return them to low heat for about 5 minutes. They should be rather thin; add a little water if necessary. Adjust the seasoning with salt. To serve, ladle about 1/2 cup black bean soup in each warm soup plate. Carefully ladle 1/2 white bean soup in the center of the plate. Garnish the soup with nasturtium blossoms.
(Herbs in the Kitchen by Carolyn Dille & Susan Belsinger, Interweave Press)

Savory Baked Apple Custard
2 cups milk
9 sprigs summer savory, about 6 inches long
1 T butter
3 medium sized tart cooking apples, such as Winesap, McIntosh, or Granny Smith
¼ and 1/3 cup light honey
2 T lemon juice
½ t cinnamon
¼ t freshly ground nutmeg
3 eggs
2 egg yolks
Scald the milk with 6 savory springs and let the mixture stand for 30 minutes. Generously butter 1 10-inch glass pie plate or ceramic quiche dish. Peel and core the apples and slice them thinly into a bowl. Toss them with 1/4 cup honey, the lemon juice, cinnamon and nutmeg.  Remove the savory from the milk and squeeze the extra liquid from the leaves. Combine the eggs, egg yolks, and 1/3 cup honey in a bowl. Whisk the mixture until blended. In a slow, steady stream, pour the scalded milk into the egg mixture, whisking continually. Preheat the oven to 325degrees
Drain the apples, reserving the liquid. Arrange them around the bottom of the baking dish in overlapping concentric circles. Strain the custard through a fine sieve and pour it carefully over the apples. Place the baking dish in a larger dish and add hot water to a depth of half the custard dish. Bake about 35 minutes, testing with a cake tester for doneness. Remove the custard to a rack to cool. After the custard has cooled to room temperature, gently loosen the edges with a spatula. Slide a flat platter over the custard dish and invert the custard onto it. Pour the reserved apple liquid into a small saucepan and add the remaining savory sprigs. Bring the sauce to a simmer and cook on low heat for 10 minutes. Serve the custard at room temperature and pass the sauce separately. The custard may be made ahead and refrigerated. Allow it to stand at room temperature for 30 minutes before serving. If you refrigerate the custard, reduce the sauce while the custard is standing. (Herbs in the Kitchen by Carolyn Dille & Susan Belsinger, Interweave Press)

Apricot–Summer Savory Bread Pudding
1 loaf day-old French bread
6 extra large eggs, lightly whisked
whole milk
1/8 tsp salt
1/8 tsp freshly ground black pepper
4 Tbsp butter, softened
1/2 medium white onion, diced
1 ½ Tbsp finely chopped parsley
1 ½ Tbsp finely chopped summer savory
1 Tbsp orange zest
1/4 cup diced dried apricots
Remove the crust from the bread. Cut the bread into pieces to fit your baking dish. Place the bread in a medium bowl. Over the eggs, add enough milk to equal 6 cups. Whisk the egg mixture in another bowl with the salt, pepper, and a pinch of nutmeg. In a small pan over medium heat, melt 2 tbsp of the butter and sauté the onion until it is soft and golden. Remove the pan from the heat, and stir in the parsley, summer savory, orange zest and apricot. Let the apricot mixture cool, and stir it into the egg mixture. Pour the egg mixture over the bread, combine gently, and let the bread mixture stand, refrigerated, for 60 minutes. Butter the baking dish with the remaining 2 tablespoons of butter. Layer the bread in the dish, making sure that the apricot and onion get tucked between the layers of bread. Refrigerate overnight or at least 2 hours to let the bread absorb the custard. Preheat the oven to 325F. Cover the baking dish with foil. Place the baking dish in a larger one, and add enough boiling water to reach halfway up the smaller baking dish. Bake the pudding for 45 minutes. Remove the foil, and bake another 15 minutes to crisp the top of the pudding a bit. When the pudding is done, it will pull away from the sides of the baking dish and puff up in the middle. (My Favorite Herb)

Aromatic Pancakes
1 egg
½ cup milk, possibly more
2 Tbsp oil
1 cup sifted pastry or unbleached all-purpose flour
2 tsp baking powder
3 Tbsp sugar
1 large, ripe peach, finely chopped
3 tsp minced fresh savory, or 1 tsp ground
maple syrup or yogurt
Beat the egg, then add the milk and oil. Sift the flour with the baking powder and sugar into the egg mixture and stir just enough to blend. Add the chopped peach, including juice, and the savory. The batter should be easy to pour, and more milk may be added as needed. Lightly grease a griddle or electric skillet, heat, and our the batter in ¼ cup amounts to make small pancakes. Flip when bubbles circle the pancakes, and serve with maple syrup or a dollop of yogurt. (Herbal Breads)

Lemon Chicken in Savory Champagne Sauce
4 whole chicken breasts, boned and skin removed
½ cup dry white wine
1 cup fresh lemon juice
Grated zest of 2 lemons
2 T vegetable oil
5 T chopped fresh savory
3 to 4 Italian plum tomatoes, quartered
2 T Cognac or brandy
2 T unsalted butter
4 to 6 lemon slices
1 cup nonvintage champagne
½ cup heavy cream
½ cup creme fraiche
With a sharp knife, cut chicken breasts in quarters, lengthwise. Arrange in a single layer in a large glass baking dish. In a small bowl, combine wine, lemon juice, lemon zest, oil, and 3 T savory. pour over chicken breasts. Cover and refrigerate for 6 hours or overnight.  Preheat oven to 375 o F. Bake for 20 to 25 minutes or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes. meanwhile, pour Cognac in a small saucepan. Warm it and flame with a match. When the flames subside, add butter and sauté lemon slices for 2 minutes per side. Remove lemon slices and set aside.  Add champagne to saucepan and cook over high heat until reduced by half. Whisk in cream and creme fraiche. Boil to the consistency of thick cream . Add remaining 2 T chopped savory. Arrange chicken and tomatoes on individual serving plates. Spoon sauce over, then garnish with reserved lemon slices.
(Kitchen Herbs by Sal Gilbertie, 1988, Bantam Books)

Savory Potato Bread
2/3 cup lukewarm water
4 t dry yeast
3 T honey
2 cups lukewarm buttermilk
3 T oil
2/3 cup mashed potatoes
2 T minced savory or 2 t dried savory
2 t dill seed
2 cloves garlic, mined
1 cup whole wheat pastry flour
5 – 5 ½ cups whole wheat flour
Combine the water, yeast and honey in a cup. Set aside for 10 minutes to proof (yeast will become foamy). In a large bowl beat together the buttermilk, oil, potatoes, savory, dill and garlic until well combined. Stir in the yeast mixture.  Add 1 cup of whole wheat pastry flour and beat vigorously until well mixed. Beat in 2 cups of whole wheat flour, one at a time, until they’re well mixed. Stir in enough additional flour, suing a wooden spoon, to produce a soft, kneadable dough. Turn the dough out onto a floured surface. Knead vigorously for about 10 to 15 minutes or until the dough is smooth and elastic. Add only enough additional flour to prevent sticking. The finished dough will remain a bit sticky. Transfer to an oiled bowl. Turn dough to coat. Cover the bowl and set in a warm place to rise. Let rise until doubled in bulk, about 40 to 60 minutes.  Punch down dough and divide into two pieces. Form each piece into a loaf. Butter two 8-1/2 by 4-1/2 inch loaf pans, or coat them with equal part s of oil and liquid lecithin. Transfer dough to the pans. Cover loosely and set in a warm place to rise until doubled in bulk, about 40 to 60 minutes. Bake at 375o F for about 40 minutes, or until the loaves sound hollow when tapped with the fingers. (Cooking with the Healthful Herbs by Jean Rogers, Rodale Press, 1983)

Polenta with Sweet Pepper and Savory
1 Tbsp olive oil
1/3 cup very finely minced onion
1/3 cup very finely minced red sweet pepper
1 large clove garlic, very finely minced
2 Tbsp finely minced winter savory or 3 Tbsp finely minced summer savory
3½ cups stock or 1 cup milk and 2½ cups water
1 cup coarse-grind polenta
½ cup freshly grated Parmesan cheese (optional)
salt and freshly ground pepper to taste
In a heavy saucepan over medium heat, warm oil. Add onion and sweet pepper, cover, and cook until onion starts to soften (about 3 minutes). Add garlic and savory and cook 2 minutes. Add stock, bring to a boil, and gradually stir in polenta. Bring back to a boil, lower heat, and cook, stirring, until mixture begins to thicken (about 10 minutes). Continue cooking on low heat, stirring often and keeping mixture at very slow boil, until polenta pulls away from the sides of the pan and is thick and creamy (about 30 minutes). Add cheese (if used), remove from heat, and stir until cheese melts. Season with salt and pepper and serve at once. (Cooking from the Gourmet’s Garden).

Stifatho (Greek Beef Stew)
½ cups best quality olive oil plus 3 T
3 lb lean rump roast, cut into 3/4 inch cubes
1½ lb small boiling onions with papery skin removed
4-6 cloves garlic, shopped
2 cups dry red wine
1 6-oz can tomato paste
4 Tbsp Mediterranean marinade vinegar or oregano chile garlic vinegar or red wine vinegar
1 tsp brown sugar
½ tsp whole allspice, freshly ground
1 tsp whole coriander seeds, freshly ground
1-2 3-inch sticks cinnamon
2 Tbsp chopped fresh savory
1 2-inch sprig rosemary
1 tsp dried oregano
2 bay leaves
salt to taste
½ cup walnut pieces (optional)
8 oz feta cheese cut into ½ inch cubes (Optional)
Heat ½ cup olive oil in a 10-inch skillet. Brown the meat in batches and set aside. Discard remaining oil and wipe skillet clean. Add 3 Tbsp olive oil to pan and heat; sauté onions until gently browned on the outside (shake the pan frequently). Remove onions with a slotted spoon. Set aside. Briefly sauté the garlic in the remaining oil; do not brown! In a large stewpot over medium heat, dissolve the tomato paste in the wine and vinegar, add the sugar and garlic. Grind the spices in a spice grinder and add to the pot, along with the cinnamon sticks. Add the meat, savory, rosemary, oregano, and bay; bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add salt and onions and simmer another 30 minutes until meat is tender. Add the walnuts and feta the last 5 minutes of cooking. Add 2 tsp freshly chopped savory and allow stew to sit covered a few minutes before serving. Serves 6-8. (The Herb Garden Cookbook by Lucinda Hutson)

Swordfish with Winter Savory
4 swordfish steak, 1 inch thick
1/3 cup milk
¼ cup all-purpose flour
4 Tbsp extra virgin olive oil, divided
2 Tbsp butter
1/3 cup capers
2 Tbsp winter savory flowers
Dip swordfish in milk, dredge in flour. Brush with 2 tablespoons olive oil. Sauté I a preheated skillet until golden, turning once. Remove swordfish from pan and keep warm. Add remaining 2 tablespoons olive oil and butter to skillet over a low heat. When butter is melted add capers and winter savory flowers. Cover skillet for 3-4 minutes to allow flavors to meld. Remove lid and whisk sauce briefly. Pour over fish and serve immediately. (Edible Flowers from Garden to Palate)

Quinoa Barley Salad
1 ½ cup water, stock, or vegetable juice
¼ cup bulgur
1 ½ cups water, stock or vegetable juice
1/3 cup barley
1/3 cup quinoa
2/3 cup water, stock, or vegetable juice
1 small red onion, diced
1 Tbsp finely snipped chives
1 Tbsp thyme leaves
1 cup olive oil
½ cup dried cherries
½ cup sherry vinegar
¼ cup savory leaves
salt and pepper
To prepare the bulgur, bring the water to a boil, and add the bulgur. Let stand until all the water is absorbed, about 20-30 minutes. To prepare the barley, bring the water to a boil, and add the barley. Cook the barley until tender about 15 minutes. To prepare the quinoa, rinse it under cold, running water, and drain. Combine the quinoa and water in a medium saucepan, and bring to a boil. Reduce the heat to medium-low. Cook until the liquid is absorbed and the quinoa is transparent, about 8 minutes. To prepare the dressing, combine the onion, chives, thyme, oil, cherries, vinegar, savory and a little salt and pepper. Combine the bulgur, barley, and quinoa, and toss with the dressing. (My Favorite Herb)

The Compete Book of Herbs, Spices and Condiments by Carol Ann Rinzler, Facts on File
Cooking from the Gourmet’s Garden, Coralie Castle & Robert Kourik, Cole Group, 1994, ISBN: 1-56426-563-3
Edible Flowers from Garden to Palate, Cathy Wilkinson Barash, 1993; Fulcrum Publishing; ISBN: 1-55591-164-1
Growing & Using Herbs and Spices by Milo Miloradovich, Dover
Herbal Breads, Ruth Bass, Storey Communications, 1996; ISBN: 0-88266-923-0
The Illustrated Book of Herbs by Gilda Daisley, American Nature Society Press
The Illustrated Encyclopedia of Essential Oils, Julia Lawless, 1995; Element Books; ISBN: 1-56619-990-5
More Herbs You Can Master, Carol R. Peterson, Mountain Garden Publishing, 1999, ISBN: 0-9639620-1-9
My Favorite Herb, Laurel Keser, Callawind Pub, 1999; ISBN: 1-896511-12-0
Peppers Love Herbs, Ruth Bass, 1996, Storey, ISBN: 0-88266-932-X

Companion Plants, www.companionplants.com plants, seed

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.

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Black Mulberry


Posted by admin | Posted in Mulberry | Posted on 24-12-2014

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We seldom think of mulberries. But research shows that they help with diabetes and skin care. http://www.naturalnews.com/048027_mulberries_diabetes_skin_care.html

Morus nigra
[MOR-russ NY-gruh]

Family: Moraceae

Names: Common Mulberry, Moral, Mulberry, Mures, Qara Tut, Tu, Tut, Tuth; Murier (French); Maulbeerbaum (German); moro, gelso (Italian); Moreas (Spanish)

Description: a small tree growing to 30 feet in height. The leaves, 2-8 inches long, are thick, dark dull green, with toothed margins. The fruits are 1 inch long, black or purple. It is hardy to zone 5. It is in flower from May to June, and the seeds ripen from August to September. The flowers are monoecious. The plant is self-fertile.

Cultivation: Prefers a warm moist but well-drained loamy soil in a sheltered sunny position. Prefers a light soil. Plants are very tolerant of atmospheric pollution. The tree is not grown on a commercial scale because the fruit is too soft and easily damaged to allow it to be transported to market, and is therefore best eaten straight from the tree. There are some named varieties. The mulberry takes many years to settle down and produce good crops of fruit, about 15 years being the norm. This is a good tree for growing grapes into. It means that the grapes are difficult to pick, but they always seem to be healthier and free from fungal diseases. Plants are late coming into leaf and also lose their leaves at the first autumn frosts though the tree in leaf casts quite a dense shade. Mulberries have brittle roots and so need to be handled with care when planting them out. Any pruning should only be carried out in the winter when the plant is fully dormant because mulberries bleed badly when cut. Ideally prune only badly placed branches and dead wood. Once considered to be a very long-lived tree, doubts are now being cast on this assumption, it is probably fairly short-lived. Plants in this genus are notably resistant to honey fungus.
The seed germinates best if given 2 – 3 months cold stratification. Sow the seed as soon as it is ripe if possible, otherwise in February in a cold frame. The seed usually germinates in the first spring, though it sometimes takes another 12 months. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the cold frame for their first winter. Plant them out in late spring or early summer after the last expected frosts. Cuttings of half-ripe wood, 7 – 10cm with a heel, July/August in a frame. Plant out in spring. A good percentage take, though they sometimes fail to thrive. Cuttings of mature wood of the current season’s growth, 25 – 30cm with a heel of 2 year old wood, autumn or early spring in a cold frame or a shady bed outside. Bury the cuttings to three quarters of their depth. It is said that cuttings of older wood up to 2.5 metres long can be readily made to strike. The cuttings are taken in February and planted 30cm deep in a shady sheltered position outdoors. The stem is wrapped in moss to prevent water loss by transpiration, with only the top few buds not being covered. Layering in autumn. Harvest the fruits, when ripe; bark, as needed.

History: Language of flowers: I shall not survive you. The black mulberry tree was dedicated to Minerva. The legend of how it was changed from the Chinese white mulberry into the black is told by Ovid: Pyramus and Thisbe were slain under its branches, and the fruit became dark in color through absorbing their blood.

Properties: Anthelmintic; Astringent; Homeopathy; Hypoglycaemic; Laxative; Odontalgic; Purgative.

Medicinal Uses: The mulberry has a long history of medicinal use in Chinese medicine, almost all parts of the plant are used in one way or another. The white mulberry (M. alba) is normally used, but this species has the same properties. The leaves are taken internally in the treatment of colds, influenza, eye infections and nosebleeds. The leaves are collected after the first frosts of autumn and can be used fresh but are generally dried. A tincture of the bark is used to relieve toothache. The branches are harvested in late spring or early summer and are dried for later use. The fruit has a tonic effect on kidney energy. It is used in the treatment of urinary incontinence, tinnitus, premature greying of the hair and constipation in the elderly. Its main use in herbal medicine is as a coloring and flavoring in other medicines. The root bark is used internally in the treatment of asthma, coughs, bronchitis, edema, hypertension and diabetes. The roots are harvested in the winter and dried for later use. The bark is used to expel tape worms. Extracts of the plant have antibacterial and fungicidal activity. The fruit has been used in drinks prescribed to reduce high fever, and also has been made into a cough syrup. The bark has been used to expel intestinal worms.

Homeopathy: A homeopathic remedy is made from the leaves. It is used in the treatment of diabetes.

Other Uses: A fiber used in weaving is obtained from the bark. A red-violet to dark purple dye is obtained from the fruit. A yellow-green dye is obtained from the leaves. Wood – used in joinery.

Culinary Uses: The fruit can be eaten raw, cooked or used in preserves. A delicious slightly acid flavor, it makes an excellent dessert fruit and can be eaten in quantity. The fruit is juicy and refreshing, though it must be used as soon as it is ripe (from mid-August to September) otherwise it will start to rot. The fruit falls from the tree as soon as it is fully ripe. It is best, therefore, to grow the tree in short grass to cushion the fall of the fruit but to still make it possible to find and harvest. The fruit can also be dried and ground into a powder.

A Field Guide to Medicinal Plants, Arnold & Connie Krochmal, Times Books, 1984; ISBN: 0-8129-6336-9
Herbal Delights, Mrs. C.F. Leyel, Gramercy Publishing, 1986; ISBN: 0-517-62515-6
Plants for a Future Database

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.

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