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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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Cloves are the aromatic dried flower buds of a tree (Syzygium
aromaticum, sometimes included in the genus Eugenia) in the family Myrtaceae. It
is native to Indonesia, used as a spice in virtually all the world's cuisine.
The name derives from French clou, a nail, as the buds vaguely resemble small
irregular nails in shape. Cloves are harvested primarily in Indonesia and
Madagascar; it is also grown in Zanzibar, India, Sri Lanka, and the "Spice
Islands" (Moluccas, Indonesia known as the Bandas Islands). The clove tree is an
evergreen which grows to a height ranging from 10-20 m, having large oval leaves
and crimson flowers in numerous groups of terminal clusters. The flower buds are
at first of a pale color and gradually become green, after which they develop
into a bright red, when they are ready for collecting. Cloves are harvested when
1.5-2 cm long, and consist of a long calyx, terminating in four spreading
sepals, and four unopened petals which form a small ball in the centre.
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Fennel seed is used extensively as a spice in the Indian
subcontinent and all over the Middle East. It is an essential ingredient in the
Bengali spice mixture Panch Phoron and in Chinese five spice powders. It is
known as saunf or moti saunf (Hindi, mouri Bengali, shombu Tamil ) It is
strongly aromatic anise-flavored spice that is the dried fruit (not seed).of the
fennel plant. The "seeds" are brown or green, but slowly turn a dull grey as the
spice ages; a good green color is considered a sign of quality. Fennel seeds are
often confused with aniseed, which is very similar in taste and appearance.
though much smaller. Indians often chew on plain saunf as a mouth-freshener.
Fennel is also used as a flavoring in some natural toothpastes.
Lemon Balm
Saffron is the name given to the dried stigmata and part of
the style of the saffron crocus, traditionally called Crocus sativus, which are
harvested, dried, and used for cooking. Saffron has a pleasant spicy smell, and
it contains a dye that colors food a distinctive deep golden colour. Safflower,
Carthamus tinctorius, is often used as a less expensive substitute for saffron,
as is turmeric, Curcuma longa, which mimics saffron's color well but has a very
different flavour. In European cuisine, saffron is, for example, used in many
Spanish recipes, including paella and Fabada Asturiana, and in the most famous
saffron-based Italian dish, the risotto alla milanese. Outside Europe, it is a
vital ingredient of many Indian, Arabian and Central Asian dishes. In herbal
medicine, saffron is used for its eupeptic, carminative, and emmenagogic
properties.
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Cardamom pods are aromatic with a citrus perfumed flavoured
flavour. The pods should be crushed lightly, or discard from the pot after
cooking Either crush the pod lightly and discard after cooking, or open and
remove the seeds which can then be used whole or ground. The outer green pod is
not eaten. Cardamom complements - fish, meat, curries, rice, fruit, pastries,
meringue, cream, yoghurt, pickles.
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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
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