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Herbs and Herbal Remedies
Herbal
Books For a quick check list of
herbs & medicinal uses: herbal therapy
Fenugreek
Here is a sample of herbs you might find useful for your herbal remedies.
more on
herbal therapy
Fenugreek
Aniseed or more
rarely anís (Pimpinella anisum)
is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit
(also called aniseed) is used in sweet baking as well as in anise-flavored
liqueurs (e.g. Ouzo). The fruit consists of two united carpels, called a
cremocarp, and has a strong aromatic taste and a powerful odour. Anise seed is
also used in some curries and seafood dishes, and is used as a breath sweetener
and digestive aid.
Fenugreek
Coriander seeds have a lemony citrus flavor when crushed. It
is also described as warm, nutty, spicy, and orange-flavoured. They are usually
dried but can be eaten green. Ground coriander is a major ingredient in curry
powder, certain Belgian-style beers and other aromatic dishes. If the spice is
bought whole in a non-dried form, it can be dried in the sun. Most commonly, it
is bought as whole dried seeds, but can be bought in ground form. Store
coriander seed in a tightly sealed container away from sunlight and heat. For
maximum flavor use within 6 months and keep for no more than 1 year. It can be
roasted or heated on a dry pan briefly to enhance the aroma before grinding it
in an electric grinder or with a mortar and pestle; ground coriander seeds lose
their flavour quickly in storage and are best only ground as needed.
Fenugreek
Marjoram (Origanum majorana, Lamiaceae) is a cold-sensitive
perennial herb or undershrub with sweet pine and citrus flavors. It is also
called Sweet Marjoram or Knotted Marjoram and Majorana hortensis. The name
marjoram (Old French majorane, Medieval Latin majorana) is not connected with
the word major. Marjoram is cultivated for its aromatic leaves, either green or
dry, for culinary purposes; the tops are cut as the plants begin to flower and
are dried slowly in the shade. It is often used in herb combinations such as
Herbes de Provence and Za'atar.
Fenugreek
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.
Fenugreek
The nutmegs Myristica are a genus of evergreen trees
indigenous to tropical southeast Asia and Australasia. They are important for
two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of
the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while
mace is the dried "lacy" reddish covering of the seed. Several other commercial
products are also produced from the trees, including essential oils, extracted
oleoresins, and nutmeg butter (see below).
Fenugreek
Herbal Remedies
Herbal
Books
Fenugreek
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