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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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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.
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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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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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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.
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Indian Muntock White Peppercorns are actually the insides of
shelled black peppercorns. They have a lighter flavour, less spicy and warm than
the black, with a characteristic aroma. Indian Muntock are allowed to ripen for
longer on the vine, then soaked in water. When the black shell is removed it
leaves a pepper with a lightly fermented flavour, and mild smooth taste.
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Herbal Remedies
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