 £2 / $4 |
Spirita Home Remedies |
Herbs and Herbal Remedies
Herbal Books For a quick check list of herbs & medicinal uses: herbal therapy
Marjoram
Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
more on herbal therapy
Marjoram
Basil is most commonly used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Place fresh leaves in a dry jar with a pinch of salt, and cover with olive oil. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.
Marjoram
Cumin seeds have a distinctive bitter flavor and strong, warm aroma due to their abundant essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Their smell can also be detected in the eater's sweat even after consuming only small amounts. Today, cumin is identified with Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses, and in some traditional breads from France. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.
Marjoram
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.
Marjoram
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.
Marjoram
From Indonesia, Lampong peppercorns are picked early, and have a sharp heat. Break up well and are sometimes used to contrast against whites or pinks as they grind effectively. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper.[1] Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed.
Marjoram
|
|
|
|||||||||||||||||
Marjoram