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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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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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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
Herbal
Books
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