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Herbs and Herbal Remedies
Herbal
Books For a quick check list of
herbs & medicinal uses: herbal therapy
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Here is a sample of herbs you might find useful for your herbal remedies.
more on
herbal therapy
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Caraway seeds are crescent-shaped and around 2 mm long, with five pale
ridges. The seed, usually used whole, has a pungent, anise-like flavor. The
aroma comes from essential oils, mostly carvone and limonene. Caraway seed oil
is also used as a fragrance component in soaps, lotions, and perfumes. The plant
looks similar to a carrot plant, with finely divided, feathery leaves with
thread-like divisions, growing on 20-30 cm stems. The main flower stem is 40-60
cm tall, with white or pink flowers in umbels. The roots may be cooked like
parsnips or carrots. It prefers sun and well-drained soil.
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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.
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Oregano (Origanum vulgare) is a spicy, Mediterranean,
perennial herb, particularly common in Greek and Italian cuisines. It is the
leaves that are used in cooking, and the dried herb is often more flavourful
than the fresh. Oregano is a conditio sine qua non in Italian cuisine, where it
is used for tomato sauces, fried vegetables and grilled meat. Together with
basil, it makes up for the character of Italian dishes; see parsley on Italian
variants of bouquet garni. Oregano can effectively combined with pickled olives
and capers or lovage leaves; other than most Italian herbs, oregano harmonizes
even with hot and spicy food, as is popular in Southern Italy. The cuisines of
other Mediterranean countries make less use of it, but it is of some importance
for Spanish, French and Greek cooking.
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Star anise is a spice that closely resembles anise in flavor, obtained from
the star-shaped pericarp of Illicium verum, a native of N.E. China. It is widely
used in Chinese cuisine, and to a lesser degree in South Asia and Indonesia.
Star anise is an ingredient of the traditional five-spice powder of Chinese
cooking. The seeds are sometimes chewed after meals to aid digestion. Star anise
has been used in a tea as a remedy for colic and rheumatism.
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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.
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Herbal Remedies
Herbal
Books
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