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Herbs and Herbal Remedies
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Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
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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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Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. Mature ginger roots are fibrous and dry, and this is what ours are. Powdered dry ginger or ground ginger is used to add spiciness to gingerbread and other recipes. It tastes quite different from fresh ginger, and neither can be substituted for the other. Ginger has a sialagogue action, stimulating the production of saliva.
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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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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).
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