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Herbs & Plants

Ribes cynosbati

Botanical Name : Ribes cynosbati
Family: Grossulariaceae
Genus: Ribes
Species: R. cynosbati
Kingdom: Plantae
Order: Saxifragales

Synonyms: Grossularia cynosbati (L.) Mill., Ribes cynosbati var. atrox Fernald, Ribes cynosbati f. atrox (Fernald) B. Boivin

Common Names: Prickly gooseberry, Eastern prickly gooseberry, Dogberry, Dog bramble, and Groseillier des chiens (in Quebec)

Habitat :Ribes cynosbati is native to Eastern N. America – New Brunswick to North Carolina, west to Manitoba, Alabama and Missouri. It grows on Open, loamy or rocky woods.

Description:
Ribes cynosbati is a deciduous Shrub growing to 1.5 m (5ft) with erect to spreading stems. Leaves have 3 or 5 lobes, with glandular hairs. Flowers are greenish-white, and the bristly fruits white to greenish and pleasant-tasting.
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It and is not frost tender. It is in flower in April. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.
Cultivation:
Easily grown in a moisture retentive but well-drained loamy soil of at least moderate quality. Plants are quite tolerant of shade though do not fruit so well in such a position. Hardy to about -20°c. A parent of the cultivated American gooseberry, it is occasionally cultivated in America for its edible fruit. It does not tend to fruit very heavily in Britain. The ssp. R. cynosbati inerme. Rehd. has a fruit that is without bristles. Plants can harbour a stage of white pine blister rust, so should not be grown in the vicinity of pine trees. Plants in this genus are notably susceptible to honey fungus.

Propagation:
Seed – best sown as soon as it is ripe in the autumn in a cold frame. Stored seed requires 4 – 5 months cold stratification at between -2 to +2°c and should be sown as early in the year as possible. Under normal storage conditions the seed can remain viable for 17 years or more. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter, planting them out in late spring of the following year. Cuttings of half-ripe wood, 10 – 15cm with a heel, July/August in a frame. Cuttings of mature wood of the current year’s growth, preferably with a heel of the previous year’s growth, November to February in a cold frame or sheltered bed outdoors

Edible Uses:
Fruit – raw or cooked. A pleasant sub-acid flavour, good for quenching thirst, they also make excellent pies, jellies and preserves. A gooseberry. The fruit can also be dried for later use. The fruit is about 10mm in diameter and is covered with short weak bristles.
Medicinal Uses:

Ophthalmic; Women’s complaints.

The root or the root bark has been used in the treatment of uterine problems caused by having too many children. An infusion of the root has been used as a wash for sore eyes.

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/Ribes_cynosbati
http://www.pfaf.org/user/Plant.aspx?LatinName=Ribes+cynosbati

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Herbs & Plants

Rubus allegheniensis

Botanical Name : Rubus allegheniensis
Family: Rosaceae
Genus: Rubus
Species:R. allegheniensis
Kingdom:Plantae
Order: Rosales

Common Names: Alleghany Blackberry, Graves’ blackberry, and simply as Common blackberry

Habitat : Rubus allegheniensis is native to Eastern N. America – Nova Scotia to Ontario, New York, Virginia and North Carolina. It grows on the dry thickets, clearings and woodland margins.

Description:
Rubus allegheniensis is a deciduous Shrub growing to 3 m (9ft 10in) at a medium rate.Characteristics can be highly variable. It is an erect bramble, typically 5 feet (150 cm) but occasionally rarely over 8 feet (240 cm) high, with single shrubs approaching 8 feet or more in breadth, although it usually forms dense thickets of many plants. Leaves are alternate, compound, ovoid, and have toothed edges.

Thorny canes, with white, 5-petal, ¾ inch (19 mm) flowers in late spring and glossy, deep-violet to black, aggregate fruit in late summer. Shade intolerant.

CLICK & SEE THE  PICTURES

It is in flower from May to July, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Apomictic.The plant is self-fertile.

Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Cultivation:
Easily grown in a good well-drained loamy soil in sun or semi-shade. Plants have biennial stems, they produce a number of new stems from the perennial rootstock each year, these stems fruit in their second year and then die. Often cultivated for its edible fruits in America, it is the parent of many named varieties. Plants in this genus are notably susceptible to honey fungus.
Propagation:
Seed – requires stratification and is best sown in early autumn in a cold frame. Stored seed requires one month stratification at about 3°c and is best sown as early as possible in the year. Prick out the seedlings when they are large enough to handle and grow on in a cold frame. Plant them out into their permanent positions in late spring of the following year. Cuttings of half-ripe wood, July/August in a frame. Tip layering in July. Plant out in autumn. Division in early spring or just before leaf-fall in the autumn.
Edible Uses:
Fruit – raw, cooked or dried for later use. A pleasant sweet and somewhat spicy flavour. The fruit is about 12mm in diameter and can be 3cm long. Young shoots – raw. They are harvested in the spring, peeled and used in salads.
Medicinal Uses:
Antihaemorrhoidal; Antirheumatic; Astringent; Diuretic; Ophthalmic; Stimulant; TB; Tonic.

The roots are antihaemorrhoidal, antirheumatic, astringent, stimulant and tonic. An infusion can be used in the treatment of stomach complaints, diarrhoea, piles, coughs and colds, tuberculosis and rheumatism. The infusion has also been used by women threatened with a miscarriage. The root can be chewed to treat a coated tongue. An infusion of the root has been used as a wash for sore eyes. The leaves are astringent. An infusion can be used in the treatment of diarrhoea. An infusion of the bark has been used in the treatment of urinary problems. A decoction of the stems has been used as a diuretic.

Other Uses:….Dye…..A purple to dull blue dye is obtained from the fruit.
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/Rubus_allegheniensis
http://www.pfaf.org/user/Plant.aspx?LatinName=Rubus+allegheniensis

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Herbs & Plants

Critonia morifolia

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Botanical Name : Critonia morifolia
Family: Asteraceae
Tribe: Eupatorieae
Genus: Critonia
Kingdom: Plantae
Order: Asterales

Common Name : Green Stick

Habitat : Critonia morifolia is native to Mexico, Central America, South America, and the West Indies. It grows in forest areas.

Description:
The most notable trait that characterizes the genus is the presence of pellucid punctations caused by internal secretory pockets of the leaves – to be seen these must be viewed with a hand lens while holding the leaf up to light in most species of the genus. Most species of Critonia also have smooth opposite leaves, a shrubby habit, unenlarged style bases, relatively few (3-5) flowers per head, and imbricate involucres. .CLICK & SEE THE PICTURES

Medicinal Uses:
Of the medicinal leaves found in the forest, this is one of the most important and useful to add to herbal bath formulas. Steam baths (“bajo”) are given in cases of swelling, retention of fluids, rheumatism, arthritis, paralysis, and muscle spasms. The leaf is heated in oil and applied to boils, tumors, cysts, and pus-filled sores. Boil leaf alone or in combination with other bathing leaves for any skin condition, exhaustion, wounds, feverish babies, insomnia, flu, aches, pains and general malaise.

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/Critonia
http://www.herbnet.com/Herb%20Uses_FGH.htm

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Herbs & Plants

Wasabi (Japanese Horseradish)

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Botanical Name : Wasabia japonica or Eutrema japonica
Family:    Brassicaceae
Genus:    Wasabia
Species:W. japonica
Kingdom:Plantae
Order:    Brassicales

Other Names: Japanese Horseradish
French: Raifort du Japon
German: Bergstockrose, Japanischer Kren
Korean: Kochu-naengi, Gochu-naengi, Gyeoja-naengi, Kyoja-naengi, Wasabi
Thai: Wasabi
Chinese (Canonese): Saan kwai
Chinese (Mandarin): Shan kui

As one of the most prized crops from Japan, this pale green root is grown in cold mountain streams under some of the most closely guarded growing practices in agriculture. Many outside Japan have gone to great lengths to duplicate its wonderfully hot flavour. In fact, most of the commercial wasabi products in the west are fake. Many of us believe wasabi is the eye-watering and sinus-scouring vivid green side dish paste served with sushi, however, most of the time it is a concoction of horseradish, mustard, and artificial colouring.

Plant Description and Cultivation
Wasabia japonica is a slow growing perennial with a rooted, thickened rhizome, long petioles and large leaves. The wasabi rhizome looks much like a brussel sprout stalk after the sprouts are removed. The long stems (petioles) of the Wasabia Japonica plant emerge from the rhizome to grow to a length of 12 to 18 inches and can reach a diameter of up to 1 ½ inches. They merge into single heart shaped leaves that can reach the size of a small dinner plate.

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Wasabia Japonoica plants can take as much as three years to reach maturity. Initially, given the right conditions, the wasabi plant produces robust top and root growth, growing to about 2 feet with an overall width about the same. After this initial establishment phase the rhizome begins to build and store reproductive nutrients, reaching a size of 6 to 8 inches in approximately two years.
Wasabi can grow in the ground, but commonly it’s cultivated in water. It’s said that it’s very difficult to grow wasabi. For wasabi cultivation, clean water is essential, and the temperature must be mild (heat must be avoided). When the wasabi plant grows to nearly 20 inches tall, with green leaves on the head, the rhizome grows above the root and the plant is ready for harvesting.

Since the flavor is wonderful, you might want to use fresh wasabi in your cooking. If you want to buy fresh wasabi, there is a place online that sell it.
Click to buy Wasabi
Under optimum conditions, Wasabia Japonica will reproduce itself by seed, though on commercial wasabi farms, plant stock is typically extended by replanting small offshoots which characteristically occur as the plant matures.

Wasabi prefers the cool, damp conditions found in misty mountain stream beds. It generally requires a climate with an air temperature between 8°C (46°F) and 20 °C (70°F), and prefers high humidity in summer. It is quite intolerant of direct sunlight so it is grown beneath a natural forest canopy or man-made shade.

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Wasabia Japonica grows in northern Japan, parts of China, Taiwan, Korea and New Zealand. In North America, the rain forests found in British Columbia, the Oregon Coast and in parts of the Blue Ridge Mountains in North Carolina and Tenessee provide the right balance of climate, sunlight and water quality to grow natural wasabi. Limited success has been achieved by firms using greenhouse and/or hydroponic techniques, but the resulting costs are typically quite high. There are two main strategies that are used in growing Wasabi. The higher quality Wasabi, both in appearance and taste, grows in cool mountain streams and is known as semi-aquatic or “sawa” Wasabi. Wasabi known as field or “oka” Wasabi is grown in fields under varying conditions and generally results in a lower quality plant, both in appearance and taste.
Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions. In Japan, wasabi is cultivated mainly in these regions:

Wasabia Japonica grows in northern Japan, parts of China, Taiwan, Korea and New Zealand. In North America, the rain forests found in British Columbia, the Oregon Coast and in parts of the Blue Ridge Mountains in North Carolina and Tenessee provide the right balance of climate, sunlight and water quality to grow natural wasabi. Limited success has been achieved by firms using greenhouse and/or hydroponic techniques, but the resulting costs are typically quite high. There are two main strategies that are used in growing Wasabi. The higher quality Wasabi, both in appearance and taste, grows in cool mountain streams and is known as semi-aquatic or “sawa” Wasabi. Wasabi known as field or “oka” Wasabi is grown in fields under varying conditions and generally results in a lower quality plant, both in appearance and taste.
Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions. In Japan, wasabi is cultivated mainly in these regions:

Izu peninsula, located in Shizuoka prefecture
Nagano prefecture
Shimane prefecture
Yamanashi prefecture
Iwate prefecture
There are also numerous artificially cultivated facilities as far north as Hokkaidō and as far south as Kyūshū. The demand for real wasabi is very high. Japan has to import a large amount of it from:Mainland China and Ali Mountain of Taiwan, New Zealand.
In North America, a handful of companies and small farmers are successfully pursuing the trend by cultivating Wasabia japonica. While only the Pacific Northwest and parts of the Blue Ridge Mountains provide the right balance of climate and water for natural cultivation of sawa (water grown) wasabi, the use of hydroponics and greenhouses has extended the range. British Columbia in Canada, Oregon in United States and North Carolina in United States.
While the finest sawa wasabi is grown in pure, constantly flowing water, without pesticides or fertilizers, some growers push growth with fertilizer such as chicken manure, which can be a source of downstream.

Spice Description
Wasabi a member of the cruciferae family originating in Japan and is related to cabbages. It is a perennial which grows about knee high, is semi aquatic and produces a thickened stem in a similar fashion to a small brussel sprout. As the stem grows the lower leaves fall off. This stem has a very pungent smell and flavour when made into a paste.

The fresh is certainly preferable, but in the West, it’s more commonly found as a dry powder. Premixed pastes are available but none capture the intensity well. Make your own paste from the powder or fresh root.

Preparation and Storage
Treat the fresh root like horseradish, shredding only as much as needed. Traditionally, a sharkskin grater or “oroshi” is used. Using sharkskin as a tool for grating wasabi has been a practice in Japan since the earliest times, and is still regarded as the preferred method of obtaining the best flavour, texture and consistency in freshly ground wasabi. If a sharkskin grater is not available, ceramic or stainless steel surfaces can be used. Ceramic graters with fine nubs are preferable to stainless steel, but in either case, the smaller and finer the ‘teeth’, the better.

Pulsing in a food mill pure will yield a fiery paste, or it can be tempered with other ingredients to make vinaigrettes, mayonnaise or other hot condiments.

Grating wasabi releases volatile compounds, which gradually dissipate with exposure to the air. Using a traditional sharkskin grater and keeping the rhizome at a 90-degree angle to the grating surface generally minimizes exposure to the air. In this way, the volatile compounds are allowed to develop with minimal dissipation. Once you have grated enough for the first ‘session’, pile the grated wasabi into a ball and let stand at room temperature for a few minutes to allow the flavor and heat to develop. The flavor will dissipate within a short period, so grate only what will be used within 15 or 20 minutes.

How To Grate Wasabi.
*Rinse the rhizome under cold running water.
*Scrape off any bumps or rough areas along the sides.
*Scrub the rhizome with a stiff brush.
*Cut the rhizome just below the leaf base and inspect the exposed flesh to ensure that it is a uniform green colour.
*Grate the cut end against the grater surface, using a circular motion.
*After use, rinse the rhizome under cold running water. If you are using a sharkskin grater, rinse it under cold running water as well and let it air dry.

If you have powdered wasabi, make sure to allow some time once it is rehydrated so that the flavour compounds come back to the surface.
Wasabi powder is very convenient for use and storage, when sealed in an air-tight container or bag, and stored in low temperature, the self-life is almost 2 years.

Uses
Wasabi is generally sold either in the form of a root, which must be very finely grated before use, or as a ready-to-use paste, usually in tubes approximately the size and shape of travel toothpaste tubes. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice.

Fresh leaves of wasabi can also be eaten and have some of the hot flavor of wasabi roots. They can be eaten as wasabi salad by pickling overnight with a salt and vinegar based dressing, or by quickly boiling them with a little soy sauce. Additionally, the leaves can be battered and deep-fried into chips.

For those who mistakenly consume too much of this condiment, the burning sensations it can induce are short-lived compared to the effects of chili peppers, especially when water is used to dissipate the flavor.

Wasabi is often served with sushi or sashimi, usually accompanied with soy sauce. The two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. Legumes may be roasted or fried, then coated with a wasabi-like mixture (usually an imitation); these are then eaten as an eye-watering “in the hand” snack.

Wasabi Ice Cream is a recent but increasingly popular innovation.

Culinary Uses
The pungent flavour of Wasabi lends itself to a great range of culinary uses. For most people the first introduction to its splendid taste is as a condiment for use with Japanese dishes such as Sushi, Sushimi and Soba dishes, and also with raw fish. For these uses it is ground up into a paste for seasoning.

Wasabi (Japanese horseradish) is an essential condiment in Japanese cuisine. It’s the light green paste that accompanies sushi, seafood, noodle dishes, and more. Typically, people dip sashimi (raw fish) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices.

Ideally, to use fresh wasabi, the rhizome is grated by a metal grater. But the availability of fresh wasabi rhizomes is usually low, and 100 % real, fresh wasabi is rarely used. Wasabi powder, which is used by mixing with water, or tubed wasabi, is substituted for fresh wasabi.
These prepared products are commonly used in Japanese homecooking.
The powdered wasabi is made mainly from seiyo-wasabi (western horseradish) powder, mustard powder, and food colorings. Also, the Japanese brands of tubed wasabi (such as S&B) include both real wasabi and western horseradish. It’s more convenient and cheaper to use the wasabi substitutes than using fresh wasabi. But, the taste and smell of real wasabi can never be matched. If you are using the powdered wasabi, mix with it water right before you intend to use it. You can ensure the best flavor that way.

Increasingly, we are finding that the use of wasabi extends beyond the scope of these traditional dishes. It is a flavour in its own right and can be used to enhance dips, meats and other foods.

Chemistry
The chemicals in wasabi that provide its unique flavor are the isothiocyanates, including:

6-methylthiohexyl isothiocyanate,
7-methylthioheptyl isothiocyanate and
8-methylthiooctyl isothiocyanate.
Research has shown that isothiocyanates have beneficial effects such as inhibiting microbe growth. This may partially explain why wasabi is traditionally served with seafood, which spoils quickly. However, if the quality of seafood is questionable, it should not be eaten raw, with or without wasabi. It is not a treatment for food poisoning.

Attributed Medicinal Properties
Besides its unique role as a food condiment, Wasabi also possesses many potential health benefits. A number of studies have shown that the active ingredients in Wasabia japonica are able to kill a number of different types of cancer cells, reduce the possibility of getting blood clots, encourages the bodies own defences to discard cells that have started to mutate, and acts as an anti-bacterial and anti-fungal agent against food poisons.

Wasabia Japonica owes its flavor and health benefits in part to a suite of isothicyanates (ITC’s) with unique characteristics including powerful anti-bacterial properties, which help mitigate microbial elements or pathogens potentially present. This helps reduce the effects food poisoning, supports detoxification and helps prevent conditions that lead to tooth decay. Rich in beta-carotenes and glucosinolates, Wasabi also kills some forms of E-Coli and Staphylococcus. Studies also indicate it helps reduce mucous, which has made it the focus of experiments relating to its use in combating asthma and congestive disorders.

The unique ITC group found in Wasabi includes long-chain methyl isothicyanates which are uncommon in most American’s diets. Long-chain methyl ITC’s have proven efficacy and potency in supporting natural liver and digestive detoxification functions than other more common types of isothicyanates.

The powerful antioxidant characterisics of Wasabi are also attracting additional scientific study. Evidence suggests that glucosinolates and their hydrolysis products are efficacious in reducing cancer risk by encouraging the immune system to discard mutagenic cells.

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/Image:Wasabi%2C_Iwasaki_Kanen_1828.jpg
http://www.theepicentre.com/Spices/wasabi.html
http://japanesefood.about.com/od/wasabi/a/wasabi.htm

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Herbs & Plants

Mountain-laurel

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Botanical Name :Kalmia latifolia
Family: Ericaceae
Genus: Kalmia
Species: K. latifolia
Kingdom: Plantae
Order: Ericales

Synonyms: Broad-leafed Laurel. Calico Bush. Spoon Wood. Ledum Floribus Bullates. Cistus Chamaerhodendros.

Common Names : Mountain-laurel, Calico-bush, or Cpoonwood

It is also known as Ivybush, Spoonwood (because native Americans used to make their spoons out of it), Sheep Laurel, Lambkill and Clamoun.

Habitat:Mountain-laurel is native to the eastern United States. Its range stretches from southern Maine south to northern Florida, and west to Indiana and Louisiana. Mountain-laurel is the state flower of Connecticut and Pennsylvania. It is the namesake of the city of Laurel, Mississippi (founded 1882).

The plant is naturally found on rocky slopes and mountainous forest areas. It thrives in acidic soil, preferring a soil pH in the 4.5 to 5.5 range. The plant often grows in large thickets, covering great areas of forest floor. In North America it can become tree sized on undeveloped mountains of the Carolinas but is a shrub farther north. The species is a frequent component of oak-heath forests.

Description:
A beautiful evergreen shrub from 4 to 20 feet. When in full flower it forms dense thickets, the stems are always crooked, the bark rough. It was called Kalmia by Linnaeus in honour of Peter Kalm, a Swedish professor. The hard wood is used in the manufacture of various useful articles. Leaves ovate, lanceolate, acute on each end, on petioles 2 to 3 inches long. Flowers numerous, delicately tinted a lovely shade of pink; these are very showy, clammy, interminal, viscid, pubescent, simple or compound heads, branches opposite, flowering in June and July. The flowers yield a honey said to be deleterious. The leaves, shoots and berries are dangerous to cattle, and when eaten by Canadian pheasants communicate the poison to those who feed on the birds. The fruit is a dry capsule, seeds minute and numerous.

CLICK & SEE THE PICTURES

Medicinal Uses:

Part Used:  Leaves.

Constituents: Leaves possess narcotic poisoning properties and contain tannic acid, gum, fatty matter, chlorophyll, a substance resembling mannite, wax extractive, albumen, an acrid principle, Aglucosidearbutin, yellow calcium iron.

Indians are said to use the expressed juice of the leaves or a strong decoction of them to commit suicide. The leaves are the official part; powdered leaves are used as a local remedy in some forms of skin diseases, and are a most efficient agent in syphilis, fevers, jaundice, neuralgia and inflammation, but great care should be exercised in their use. Whisky is the best antidote to poisoning from this plant. An ointment for skin diseases is made by stewing the leaves in pure lard in an earthenware vessel in a hot oven. Taken internally it is a sedative and astringent in active haemorrhages, diarrhoea and flux. It has a splendid effect and will be found useful in overcoming obstinate chronic irritation of the mucous surface. In the lower animals an injection produces great salivation, lachrymation, emesis, convulsions and later paralysis of the extremities and laboured respiration. It is supposed, but not proved, that the poisonous principle of this plant is Andromedotoxin.

In Homeopathy this herb is used in different dialutions for different diseases.

Other Uses:
The wood of the mountain laurel is heavy and strong but brittle, with a close, straight grain. It has never been a viable commercial crop as it does not grow large enough, yet it is suitable for wreaths, furniture, bowls and other household items. It was used in the early 19th century in wooden-works clocks. Burls were used for pipe bowls in place of imported briar burls. It can be used for handrails or guard rails.

Known Hazards:
Mountain laurel is poisonous to several different animals due to grayanotoxin and arbutin, including horses, goats, cattle, deer, monkeys and humans. The green parts of the plant, flowers, twigs, and pollen are all toxic, including food products made from them, such as toxic honey that may produce neurotoxic and gastrointestinal symptoms in humans eating more than a modest amount. Fortunately the honey is sufficiently bitter to discourage most people from eating it, whereas it does not harm bees sufficiently to prevent its use as winter bee fodder. Symptoms of toxicity begin to appear about 6 hours following ingestion. Symptoms include irregular or difficulty breathing, anorexia, repeated swallowing, profuse salivation, watering of the eyes and nose, cardiac distress, incoordination, depression, vomiting, frequent defecation, weakness, convulsions, paralysis, coma, and eventually death. Autopsy will show gastrointestinal irritation and hemorrhage.

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://www.botanical.com/botanical/mgmh/l/laumou12.html
http://en.wikipedia.org/wiki/Kalmia_latifolia

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