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Herbs and Herbal Remedies
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Fennel Seed
Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
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Fennel Seed
Cinnamon (Cinnamomum zeylanicum, synonym C. verum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, and a spice obtained from the inner bark of this species. It is native to Sri Lanka. The leaves are ovate-oblong in shape, 7-18 cm long. The flowers, which are arranged in panicles, have a greenish colour and a rather disagreeable odour. The fruit is a purple 1 cm berry containing a single seed. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs, also cinnamon quills and ground cinnamon. In medicine it acts like other volatile oils and once had a reputation as a "cure" for colds. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde.
Fennel Seed
The dill is derived from a Norse word which means to soothe, the plant having the carminative property of allaying pain. The common dill, Anethum graveolens, is an annual growing wild in the cornfields of Spain and Portugal and the south of Europe generally. There is also a species of dill cultivated in Eastern countries known by the name of shubit. It was this species of garden plant of which the Pharisees were in the habit of paying tithes. The Talmud requires that the seeds, leaves, and stem of dill shall pay tithes. Jesus rebuked them for tithing dill but omitting mercy.
Fennel Seed
Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is native to Southern Europe and the Mediterranean region. The uses and benefits ascribed to it are many and varied, and are often shared with related species. The commonest uses made of the common sage include teas and infusions, which are considered to have calming drink, and as a digestive agent. Common sage is also grown in parts of Europe, especially the Balkans for distillation of the essential oil, though other species, such as Salvia triloba may also be harvested and distilled with it.
Fennel Seed
Spearmint (Mentha spicata, syn M. viridis), the mint variety most commonly used in cooking, yields an aromatic and carminative oil, referred to as "oil of spearmint". Many people use the name "scotch spearmint" for gingermint (Mentha x gracilis, syn M. cardiaca), a hybrid of spearmint and wild mint (Mentha arvensis). Spearmint takes its name from its crinkled leaves, which resemble the shape of the blade of a spear. It has oblong, lanceolate, sub-acute, serrate leaves, and slender spikes of flowers. It grows in watery places. In herbalism, spearmint is steeped as tea for treatment of stomach ache.
Fennel Seed
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.
Fennel Seed
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Fennel Seed