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Ceanothus fendleri

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Botanical Name :Ceanothus fendleri
Family: Rhamnaceae
Genus: Ceanothus
Species: C. fendleri
Kingdom:Planeta
Order: Rosales

Common Names : Fendler’s Buckbrush, Deer brier,Fendler’s Ceanothus

Habitat : Ceanothus fendleri is native to Western N. America – S. Dakota to Wyoming and Utah, south to Mexico . It grows in most situations other than deserts, but especially in pine forests in the southern Rockies, 1500 – 3000 metres.

Description:
Ceanothus fendleri is a deciduous Shrub growing to maximum  2 m (6ft 7in) at a fast rate.
It seldom exceeds 1 m (3.3 ft) tall. The stems and twigs are grayish green when young, reddish brown when mature, armed with spines up to 2.5 cm (0.98 in) long. The leaves are grayish green and thick, with dense woolly hair on the underside.

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The flowers are about 2 mm across and white, borne in thick clusters emanating from the leaf axils, particularly on the older stems. They all open at once, so the plant is covered with bloom. This usually happens in June or July, but may be any time from April to October according to the altitude and weather. As in other ceanothuses, there are five spoon-shaped or hooded petals, each partly covering a stamen.
The fruits are three-celled capsules, pink and glossy, forming an approximate rounded equilateral triangle with the stem at the center. They typically ripen in August and September. When dry these pods exhibit explosive dehiscence, throwing the seeds out forcefully. The seeds are glossy dark brown, about 2 mm across

The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees.It can fix Nitrogen.
Cultivation:
Prefers a warm sunny position but tolerates light shade. Tolerates some lime, but will not succeed on shallow chalk. One of the hardiest members of this genus, it succeeds outdoors in many areas of the country. Plants dislike root disturbance, they should be planted out into their permanent positions whilst still small. Dislikes heavy pruning, it is best not to cut out any wood thicker than a pencil. Any pruning is best carried out in the spring. Fast growing, it flowers well when young, often in its second year from seed. Hybridizes freely with other members of this genus. Some members of this genus have a symbiotic relationship with certain soil micro-organisms, these form nodules on the roots of the plants and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Propagation:
Seed – best sown as soon as it is ripe in a cold frame. Stored seed should be pre-soaked for 12 hours in warm water and then given 1 – 3 months stratification at 1°c. Germination usually takes place in 1 – 2 months at 20°c[138]. One report says that the seed is best given boiling water treatment, or heated in 4 times its volume of sand at 90 – 120°c for 4 – 5 minutes and then soaked in warm water for 12 hours before sowing it. The seed exhibits considerable longevity, when stored for 15 years in an air-tight dry container at 1 – 5°c it has shown little deterioration in viability. The seed is ejected from its capsule with some force when fully ripe, timing the collection of seed can be difficult because unless collected just prior to dehiscence the seed is difficult to extract and rarely germinates satisfactorily. Prick out the seedlings into individual pots as soon as they are large enough to handle. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in late spring or early summer. Cuttings of half-ripe wood, taken at a node, July/August in a frame. Cuttings of mature wood of the current year’s growth, 7 – 12 cm with a heel, October in a cold frame. The roots are quite brittle and it is best to pot up the callused cuttings in spring, just before the roots break. Good percentage

Edible Uses:

Edible Parts: Fruit; Inner bark.
Edible Uses: Tea.

Fruit.... Used for food in New Mexico. The berries are sweetened with sugar and used as food. The fruit is about 5mm wide. Strips of the inner bark can be eaten in the summer. The leaves are used as a substitute for tea.
Medicinal Uses:
The plant is sedative. An infusion has been used to treat nervousness and a poultice of the plants also used for this purpose. The leaves have been chewed to treat a sore mouth.

Other Uses:
Dye; Soap.

A green dye is obtained from the flowers. All parts of the plant are rich in saponins – when crushed and mixed with water they produce a good lather which is an effective and gentle soap. This soap is very good at removing dirt, though it does not remove oils very well. This means that when used on the skin it will not remove the natural body oils, but nor will it remove engine oil etc The flowers are a very good source, when used as a body soap they leave behind a pleasant perfume on the skin. The developing seed cases are also a very good source of saponins.

Animal interactions: Deer are particularly fond of browsing on Fendler’s ceanothus. In a study at Beaver Creek, Arizona, it was important to mule deer all year and constituted up to 6.9 percent of their summer diet and might constitute even more where other forage species are less common. Elk also eat it, as North American porcupines, jackrabbits, and livestock do to a lesser extent.

The caterpillars of Erynnis pacuvius, the buckthorn duskywing, feed on this plant and other species of Ceanothus.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.
Resources:
https://en.wikipedia.org/wiki/Ceanothus_fendleri
http://www.pfaf.org/user/Plant.aspx?LatinName=Ceanothus+fendleri

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Herbs & Plants

Rumex scutatus

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Botanical Name: Rumex scutatus
Family: Polygonaceae
Genus: Rumex
Species: R. scutatus
Kingdom: Plantae
Order: Caryophyllales

Synonyms : Convallaria ambigua, Convallaria bracteata, Convallaria broteroi, Polygonatum salamonis.

Common Names:Round-leaved sorrel, Garden sorrel, Sorrel, French sorrel, Rumex scutatus,Buckler sorrel, Shield-leaf sorrel and sometimes the culinary name “Green-sauce“.

Habitat : Rumex scutatus is native to Europe, including Britain, from Scandanavia south and east to Spain. It grows in woodland, usually on limestone.

Description:
Polygonatum multiflorum is a Polygonatum multiflorum is a perennial plant, growing to 1.2 m (4ft) by 0.3 m (1ft in). It is in flower in June, and the seeds ripen in October. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, self.The plant is self-fertile……

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Cultivation:
Prefers a fertile humus rich moisture retentive well-drained soil in cool shade or semi-shade. Succeeds in dry shade if the soil is rich in humus. Grows well in heavy clay soils. Plants are intolerant of heat and drought but tolerate most other conditions. Another report suggests that they tolerate drought so long as the soil is rich in humus. A very ornamental plant, growing well on the woodland edge. There are some named forms. Members of this genus are rarely if ever troubled by browsing deer or rabbits. The young shoots of most members of this genus are very attractive to slugs. Hybridizes with other members of this genus.

Propagation:
Seed – best sown as soon as it is ripe in early autumn in a shady part of a cold greenhouse. Sow stored seed as early in the year as possible. Germination can be slow, they may not come true to type and it takes a few years for them to reach a good size. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in a shady position in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in March or October. Larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.
Edible Uses:...Young shoots – cooked. Boiled and used as an asparagus substitute, they make an excellent vegetable and are widely used in Turkey. Root – cooked. Rich in starch. The root should be macerated for some time in water in order to remove bitter substances. Normally only used in times of famine, the root was powdered and then made into a bread by the North American Indians.Known Hazards Large quantities of the fruits are poisonous. It has laxative properties and can increase the laxative effects of aloe, rhamnus, senna & yellow dock. May lead to gastrointestinal irritation with prolonged use. Overdose leads to nausea, diarrhoea, gastric complaints

Young shoots – cooked. Boiled and used as an asparagus substitute, they make an excellent vegetable and are widely used in Turkey. Root – cooked. Rich in starch. The root should be macerated for some time in water in order to remove bitter substances. Normally only used in times of famine, the root was powdered and then made into a bread by the North American Indians.
In France it is used mainly in salads. The flavour of French sorrel is slightly bitter or tangy, spiced with a hint of lemon, the sharp flavour is due to oxalic acid.
Medicinal Uses:

Astringent; Demulcent; Emetic; Poultice; Tonic.

Solomon’s seal has been used for thousands of years in herbal medicine. It is used mainly in the form of a poultice and is believed to prevent excessive bruising and to stimulate tissue repair. The root is astringent, demulcent, emetic and tonic. An infusion is healing and restorative, it is good in the treatment of stomach inflammations, chronic dysentery etc. It is used with other herbs in the treatment of pulmonary problems, including tuberculosis, and women’s complaints. The powdered roots make an excellent poultice for bruises, piles, inflammation etc. The root is harvested in the autumn and dried for later use. The plant should not be used internally except under professional supervision. A distilled water made from the whole plant has been used as a skin tonic and is an ingredient of expensive cosmetics. The dried powdered roots and flowers have been used as a snuff to promote sneezing and thus clear the bronchial passages.

Other Uses :……Plants can be grown for ground cover when spaced about 30cm apart each way. A distilled water made from the whole plant is used as a cosmetic to improve the complexion

Known Hazards : Large quantities of the fruits are poisonous. It has laxative properties and can increase the laxative effects of aloe, rhamnus, senna & yellow dock. May lead to gastrointestinal irritation with prolonged use. Overdose leads to nausea, diarrhoea, gastric complaints
Resources:
https://en.wikipedia.org/wiki/Rumex_scutatus
http://www.botanical.com/botanical/mgmh/s/sorfre65.html
http://www.greenplantswap.co.uk/plants/17943-rumex-scutatus

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Ayurvedic Healthy Tips

Garlic can be a remedy for cough & cold,flue etc.

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After breakfast, swallow a small clove of garlic. Don’t chew, just swallow. This improves your immunity and keeps you ready for seasonal upheavals.

– Chop some cloves, fry it in ghee, add to your food. Not only does this make food tastier, it also boosts digestion.

– Heat sesame oil to smoking point and put a few cloves of garlic in it. Bottle this, rub a few drops oil on your chest and on the soles when you have cough or cold. It relieves congestion and cures cold.

– Roast a clove of garlic and have it with a spoon of honey before going to bed. This provides you relief against cough.

Click to see : A garlic a day for good health

Click to see different benefits of garlic

Source: The Times Of India

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Herbs & Plants

Allium acuminatum

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Botanical Name : Allium acuminatum
Family : Alliaceae
Genus : Allium
Kingdom: Plantae
Order: Asparagales
Species: A. acuminatum

Common Name: Tapertip onion or Hooker’s onion


Habitat : Allium acuminatum is native to  Western N. America – Washington to N. California.It grows in amongst dry sunny rocks on hills and plains.

Description:
Plant:  perennial; scape terete full length, 10-35 cm. Traditionally, bulbs were dug in the spring and eaten by the Thompson.
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It is hardy to zone 6. It is in flower from May to June. Its bulbs are small and spherical and smell like onions. The flowers are pink to purple on a long stem which appear after the leaves have died.

Flowers: 10-20 flowers per scape; outer tepals commonly purple-rose, lanceolate, 8-15 mm, becoming involute margined and keeled, tips spreading to recurved; inner tepals smaller than outer series

Bulb: Bulb growing to 0.3m by 0.08m.    New bulb is formed inside of the bulb coat of the parent bulb, bulb coat maked with squarish reticulations

The long, narrow basal leaves typical of the Onion Family can be seen dried in the lower part of the picture at left.  Many wild animals eat the bulbs and the onion-flavored leaves of this and other Alliaceae.

Leaves: slightly channeled or V-shaped in cross section

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The onions were eaten by first peoples in southern British Columbia. They were harvested in either early spring or late fall and usually cooked in pits.
The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, insects.

The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires dry or moist soil.

Cultivation :
Prefers a sunny position in a light well-drained soil.  The bulbs tend to rot when grown in cool wet climates, even if they are given sharp drainage. This species is best in a cold frame and given a dry summer rest.  The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. Members of this genus are rarely if ever troubled by browsing deer.

Propagation:
Seed – sow spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle – if you want to produce clumps more quickly then put three plants in each pot. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in spring once they are growing vigorously and are large enough. Division in spring. Very easy, the plants divide successfully at any time in the growing season and the divisions can be planted straight out into their permanent positions if required.

Edible Uses
Edible Parts: Flowers; Leaves; Root; Seed.

Bulb – raw or cooked.   Eaten in spring and early summer. A strong flavour . The bulb is 10 – 15mm wide .  Leaves – raw or cooked. Used as a relish. Flowers – raw. Used as a garnish on salads. The seed heads can be placed in hot ashes for a few minutes, then the seeds extracted and eaten.

Medicinal  Actions & Uses

Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system.

Other Uses : …Repellent.....The growing plant is said to repel insects and moles. The bulbs can be rubbed on the skin to repel insects.

Known Hazards :  Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Other Uses
Repellent.

The growing plant is said to repel insects and moles . The bulbs can be rubbed on the skin to repel insects.

Known Hazards : Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible .

Resources:

http://www.pfaf.org/database/plants.php?Allium+acuminatum
http://en.wikipedia.org/wiki/Allium_acuminatum
http://plants.usda.gov/java/profile?symbol=ALAC4&photoID=alac4_005_ahp.jpg
http://www.cwnp.org/photopgs/adoc/alacuminatum.html
http://www.swcoloradowildflowers.com/Pink%20Enlarged%20Photo%20Pages/allium.htm
http://www.penstemon.org/Idaho07PreviewPartTwo.htm

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Artichoke

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Botanical Name:Cynara Scolymus
Family:Asteraceae
Tribe:Cynareae
Genus:Cynara
Species: C. scolymus
Kingdom: Plantae
Order:Asterales

Common Name : Artichoke, Globe Artichoke

Habitat: Artichoke native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.

Description:  The Globe Artichoke (Cynara scolymus) is a perennial thistle originating in southern Europe around the Mediterranean. It grows to 1.5-2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50  to 80 cm long. The flowers develop in a large head from an edible bud about 8 to 15 cm diameter with numerous triangular scales; the individual florets are purple. The edible portion of the buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of inedible immature florets in the center of the bud are called the “choke.”

.click to see the pictures…....(01)..….(1)…....(2).……...(3).…..…(4)..…....(5)..…...

A globe artichoke is a partially edible perennial thistle originating in southern Europe around the Mediterranean.

Artichoke may also refer to:

Jerusalem artichoke, a species of sunflower
Chinese artichoke, a species of woundwort
Project ARTICHOKE, a CIA operation
PH Artichoke, a designer Light fixture

Artichoke, Cardoon

Cultivation:
Globe Artichokes were first cultivated at Naples around the middle of the 9th century, and are said to have been introduced to France by Catherine de’ Medici, Dutch introduced artichokes to England, where they were growing in Henry VIII’s garden at Newhall in 1530. They were introduced to the United States in the 19th century, to Louisiana by French immigrants and to California by Spanish immigrants. The name has originated from ardi shauki , which is Arabic for ground-thorn, through the Italian, articiocco.

An artichoke flower.Today, the Globe Artichoke cultivation is concentrated in the contries bordering the Mediterranean basin. The main producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be “The Artichoke Center of the World”. The cultivar ‘Green Globe‘ is virtually the only kind grown commercially in the U.S.

Artichokes can be produced from seeds or from perennials. Perennials produce the edible flower only during the second and subsequent year, while varieties from seeds can be annual. Commercial culture is limited to warm areas in USDA hardiness zone 7 and above. It requires good soil, regular watering and feeding plus frost protection in winter. Rooted suckers can be planted each year so that mature specimens can be disposed of after a few years, as each individual plant only lives a few years. The peak season for artichoke harvesting is the spring, but they continue to be harvested throughout the summer, with another peak period in mid autumn.

When harvesting, if they are cut from the ground so as to leave an inch or two of stem, artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.

The recently introduced hybrid cultivar ‘Imperial Star’ has been bred to produce in the first year without such measures. An even newer cultivar, ‘Northern Star’, is said to be able to overwinter in more northerly climates, and readily survive sub-zero temperatures. A second generation of new hybrid cultivars were bred during the last decade, much more homogeneous and stable than the former and more suitable for professional growers.

Apart from food use, the Globe Artichoke is also an attractive plant for its bright floral display, sometimes grown in herbaceous borders for its bold foliage and large purple flowerheads.

Varieties
Traditionally, globe artichoke has been grown by vegetative propagation of suckers, although seed planted cultivars has been introduced in the latest years.

Traditional cultivars (Vegetative multiplication):
Green color, large size: Camus de Bretagne, Castel, Blanc Hyerois (France), Green globe (USA).
Green color, medium size: Blanca de Tudela (Spain), Argentina, Española (Chile), Blanc d’Oran (Algeria), Sakiz, Bayrampsha (Turkey).
Purple color, large size: Romanesco, C3 (Italy).
Purple color, medium size: Violet de Provence (France), Brindisino, Catanese (Italy), Violet d’Algerie (Algeria), Baladi (Egypt).
Spined: Spinoso sardo (Italy), Criolla (Peru).
Varieties multipled by seeds:

Edible  Uses:

Cooking
Whole Globe Artichokes are prepared for cooking by removing all but 5-10 mm or so of the stem, and (optionally) cutting away about a quarter of each scale with scissors. This removes the thorns that can interfere with handling the leaves when eating. Then, the artichoke is boiled or steamed until tender, about 15-45 minutes. If boiling, salt can be added to the water, if desired. It may be preferable not to cover the pot while the artichokes are boiled, so that the acids will boil out into the air. Covered artichokes can turn brown due to the acids and chlorophyll oxidation.

The leaves are often removed and eaten one at a time, sometimes dipped in butter, mayonnaise, aioli, or other sauces.


Tea
Artichokes can also be made into an herbal tea; artichoke tea is produced as a commercial product in the Dalat region of Vietnam.photo.

Liquor
Artichoke is the primary flavor of the Italian liquor Cynar.

Medical uses:
The total antioxidant capacity of artichoke flower heads is one of the highest reported for vegetables. Cynarine is a chemical constituent in Cynara. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.

Studies have shown artichoke to aid digestion, liver function and gallbladder function, and raise the ratio of HDL to LDL. This reduces cholesterol levels, which diminishes the risk for arteriosclerosis and coronary heart disease. Aqueous extracts from artichoke leaves have also been shown to reduce cholesterol by inhibiting HMG-CoA reductase and having a hypolipidemic influence, lowering blood cholesterol. Artichoke contains the bioactive agents apigenin and luteolin. C. scolymus also seems to have a bifidogenic effect on beneficial gut bacteria. Its effect in arresting pathogenic bacteria may be attributed to the notable presence of phenolic compounds. Both are higher in the baby anzio artichoke (Cyrnara scolymus). Artichoke leaf extract has proved helpful for patients with functional dyspepsia, and may ameliorate symptoms of irritable bowel syndrome

Artichoke leaves contain a wide number of active constituents, including cynarin,1,3 dicaffeoylquinic acid, 3-caffeoylquinic acid, and scolymoside. The choleretic (bile stimulating) action of the plant has been well documented.In an un controll clinical trial it is observed that 320 -640 mg of stadardized artichoke extract taken three times per day can reduce nausea,abdominal pain, constipation,and flatulence .

The standard extract has been used to treat high cholesterol and triglycerides.

Studies have shown that blood cholesterol levels dropped after eating artichoke.  An anticholesterol drug called cynara is derived from this plant.  In 1940, a study in Japan showed that artichoke not only reduced cholesterol but it also increased bile production by the liver and worked as a good diuretic.  This make artichoke useful for gallbladder problems, nausea, indigestion, and abdominal distension.     It has been found that globe artichoke contains the extract cymarin, which is similar to silymarin.  Researchers discovered that this extract promotes liver regeneration and causes hyperaemia.  It was also found that an artichoke extract caused dyspeptic symptoms to disappear.  The researchers interpreted the reduction in cholinesterase levels to mean that the extract effected fatty degeneration of the liver.  In 1969 a team of French researchers patented an artichoke extract as a treatment for kidney and liver ailments.   Although the leaves are particularly effective, all parts of the plant are bitter.  A Mediterranean home recipe uses fresh artichoke leaf juice mixed with wine or water as a liver tonic.  It is also taken during the early stages of late-onset diabetes.  It is a good food for diabetics, since it significantly lowers blood sugar.  In France it has been used to treat rheumatic conditions.

Ethnomedical Uses
Dried or fresh leaves and/or stems of Cynara are used as a choleretic (to increase bile production), to treat gallstones, and as a tonic for convalescence.

Cynarin is the principal active constituent in Cynara; research in 2005 found that cynarin causes an increase in bile flow.

You may click to learn more about Artichoke

Known Hazards: Can cause allergic reactions (dermatitis) due to lactones. . Use with caution in cases of biliary obstruction. May hinder breast feeding (lactation)

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

Resources:
http://en.wikipedia.org/wiki/Artichoke
http://botanical.com/botanical/mgmh/a/artic066.html
http://www.prevention.com/cda/vendorarticle/artichoke/HN2038002/health/herb.

http://www.pfaf.org/user/Plant.aspx?LatinName=Cynara+scolymus

http://www.herbnet.com/Herb%20Uses_AB.htm

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