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Fruits & Vegetables Herbs & Plants

Bitter orange

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Botanical Name :Citrus aurantium L.
Family: Rutaceae
Genus: Citrus
Species: C. × aurantium
Kingdom: Plantae
Order: Sapindales

Synonyms : Citrus bigarradia – Loisel.,  Citrus vulgaris – Risso.

Common Names:Bitter orange, Seville orange, sour orange, bigarade orange, or marmalade orange

Habitat :Bitter oranges originate from northeastern India and certain regions of China and Myanmar. The fruit has spread to the rest of the world by the 1st century CE, when the Romans first started cultivating bitter oranges to use them in natural remedies and as a delicious treat. With fall of Roman Empire, the cultivation of Bitter Orange has staggered for a while in Europe. It was the Arabs who spread it all the way to Spain, where they grow even today, lining the streets and spreading the wonderful aroma of the fresh citrus blossoms. Some of these trees are more than 600 years old, but oldest live bitter orange tree is supposedly one planted back in 1421, and still growing at the Palace of Versailles outside Paris.

When the Americas were discovered, Spanish people brought the seeds of bitter orange to North America, namely to Florida and the Bahamas. Florida is today known as the world’s largest producer of oranges, and the fragrant blossoms of the orange tree are listed as Florida state symbols.

Description:
An evergreen Tree growing to 9m by 6m.
It is hardy to zone 9 and is frost tender. It is in leaf all year, in flower from April to June. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Apomictic (reproduce by seeds formed without sexual fusion), insects. The plant is self-fertile.
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The plant prefers medium (loamy) and heavy (clay) soils and requires well-drained soil. The plant prefers acid and neutral soils and can grow in very alkaline soil. It cannot grow in the shade. It requires moist soil.

Varities:
*Citrus x aurantium subsp. amara is a spiny evergreen tree native to southern Vietnam, but widely cultivated. It is used as grafting stock for citrus trees, in marmalade, and in liqueur such as triple sec, Grand Marnier and Curaçao. It is also cultivated for the essential oil expressed from the fruit, and for neroli oil and orange flower water, which are distilled from the flowers.

*Seville orange (or bigarade) is a widely-known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade.[6] However, the fruit is rarely consumed locally in Andalusia.

*Chinotto, from the myrtle-leaved orange tree, C. aurantium var. myrtifolia, is used for the namesake Italian soda beverage.[8] This is sometimes considered a separate species.
Daidai, C. aurantium var. daidai, is used in Chinese medicine and Japanese New Year celebrations. The aromatic flowers are added to tea.

*Wild Florida sour orange is found near small streams in generally secluded and wooded parts of Florida and the Bahamas. It was introduced to the area from Spain.

*Bergamot orange is probably a bitter orange and limetta hybrid; it is cultivated in Italy for the production of bergamot oil, a component of many brands of perfume and tea, especially Earl Grey tea.

Cultivation :
Prefers a moderately heavy loam with a generous amount of compost and sand added and a very sunny position. Prefers a pH between 5 and 6[200]. Tolerates a pH in the range 4.8 to 8.3. Plants are intolerant of water logging. When growing plants in pots, a compost comprising equal quantities of loam and leafmould plus a little charcoal should produce good results[260]. Do not use manure since Citrus species dislike it. When watering pot plants it is important to neither overwater or underwater since the plant will soon complain by turning yellow and dying. Water only when the compost is almost dry, but do not allow it to become completely dry. Dormant plants can withstand temperatures down to about -6°c so long as this is preceded by cool weather in order to harden off the plant. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun. A tree grown outdoors on the coast at Salcombe in Devon lived for over 200 years. The bitter orange is often grown for its edible fruit in warm temperate and tropical zones, there are many named varieties. In Britain it can be grown in a pot that is placed outdoors in the summer and brought into a greenhouse during the winter. Plants dislike root disturbance and so should be placed into their permanent positions when young. If growing them in pots, great care must be exercised when potting them on into larger containers.

Propagation:
The seed is best sown in a greenhouse as soon as it ripe after thoroughly rinsing it. Sow stored seed in March in a greenhouse[3]. Germination usually takes place within 2 – 3 weeks at 13°c. Seedlings are liable to damp off so they must be watered with care and kept well ventilated. The seed is usually polyembrionic, two or more seedlings arise from each seed and they are genetically identical to the parent but they do not usually carry any virus that might be present in the parent plant. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least three growing seasons before trying them outdoors. Plant them out in the summer and give them some protection from the cold for their first few winters outdoors. Cuttings of half-ripe wood, July/August in a frame. Layering in October.

Edible Uses:

Edible Parts: Fruit.

Edible Uses: Condiment; Oil.

Fruit – raw or cooked. Very bitter. It is used in making marmalade and other preserves. The fruit is about 5 – 7cm in diameter. The rind of the fruit is often used as a flavouring in cakes etc. Used in ‘bouquet garni’. An oil obtained from the seeds contains linolenic acid and is becoming more widely used as a food because of its ability to reduce levels of cholesterol in the blood. The flowers are used for scenting tea. An essential oil from the dried peel of immature fruits is used as a food flavouring

Cooking:
The unripe fruit, called narthangai, is commonly used in Southern Indian cuisine, especially in Tamil cuisine. It is pickled by cutting it into spirals and stuffing it with salt. The pickle is usually consumed with yoghurt rice thayir sadam. The fresh fruit is also used frequently in pachadis. The juice from the ripe fruit is also used as a marinade for meat in Nicaraguan, Cuban, Dominican and Haitian cooking, as it was in Peruvian Ceviche until the 1960s. The peel can be used in the production of bitters. In Yucatan (Mexico), it is a main ingredient of the cochinita pibil.

The Belgian Witbier (white beer) is made from wheat spiced with the peel of the bitter orange. The Finnish and Swedish use bitter orange peel in gingerbread (pepparkakor), some Christmas bread and in mämmi. It is also used in the Nordic mulled wine glögg. In Greece and Cyprus, the nerántzi or kitrómilon, respectively, is one of the most prized fruits used for spoon sweets, and the C. aurantium tree (nerantziá or kitromiliá) is a popular ornamental tree. Throughout Iran, the juice is popularly used as a salad dressing, souring agent in stews and pickles or as a marinade. The blossoms are collected fresh to make a prized sweet-smelling aromatic jam (“Bitter orange blossom jam” Morabba Bahar-Narendj), or added to brewing tea. In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region.

Medicinal Uses:
Antibacterial; Antiemetic; Antifungal; Antispasmodic; Antitussive; Aromatherapy; Carminative; Contraceptive; Diaphoretic; Digestive; Miscellany; Sedative; Stimulant; Stomachic; Tonic.

Citrus species contain a wide range of active ingredients and research is still underway in finding uses for them. They are rich in vitamin C, flavonoids, acids and volatile oils. They also contain coumarins such as bergapten which sensitizes the skin to sunlight. Bergapten is sometimes added to tanning preparations since it promotes pigmentation in the skin, though it can cause dermatitis or allergic responses in some people. Some of the plants more recent applications are as sources of anti-oxidants and chemical exfoliants in specialized cosmetics. The plants also contain umbelliferone, which is antifungal, as well as essential oils that are antifungal and antibacterial. They also contain the pyrone citrantin, which shows antifertility activity and was once used as a component of contraceptives. Both the leaves and the flowers are antispasmodic, digestive and sedative. An infusion is used in the treatment of stomach problems, sluggish digestion etc. The fruit is antiemetic, antitussive, carminative, diaphoretic, digestive and expectorant.The immature fruit can be used (called Zhi Shi in China) or the mature fruit with seeds and endocarp removed (called Zhi Ke). The immature fruit has a stronger action. They are used in the treatment of dyspepsia, constipation, abdominal distension, stuffy sensation in the chest, prolapse of the uterus, rectum and stomach. The fruit peel is bitter, digestive and stomachic. The seed and the pericarp are used in the treatment of anorexia, chest pains, colds, coughs etc. The essential oil is used in aromatherapy. Its keyword is ‘Radiance’. It is used in treating depression, tension and skin problems.

The leaves have a high vitamin C content in the form of ascorbic acid, and the fruit is full of this too. The fruit also contains flavonoid-glycosides such as aldehytes, ketone-free acids, esters, coumarins and tetranotriterpenoids (limonin). Synephrine is the main chemical constituent in the fruit flavones naringin and neohesperidin. The fruit contains vitamin A and some B-complex vitamins, with the minerals calcium, iron and phosphorous; amino acids are also present.

Herbal stimulant:
The extract of bitter orange (and bitter orange peel) has been marketed as dietary supplement purported to act as a weight-loss aid and appetite suppressant. Bitter orange contains the tyramine metabolites N-methyltyramine, octopamine and synephrine, substances similar to epinephrine, which act on the ?1 adrenergic receptor to constrict blood vessels and increase blood pressure and heart rate.p-Synephrine alone or in combination with caffeine or other substances has been shown to modestly increase weight loss in several low-quality clinical trials. Following bans on the herbal stimulant ephedra in the U.S., Canada, and elsewhere, bitter orange has been substituted into “ephedra-free” herbal weight-loss products by dietary supplement manufacturers. Like most dietary supplement ingredients, bitter orange has not undergone formal safety testing, but it is believed to cause the same spectrum of adverse events as ephedra. Case reports have linked bitter orange supplements to strokes, angina, and ischemic colitis. The U.S. National Center for Complementary and Alternative Medicine found that “there is currently little evidence that bitter orange is safer to use than ephedra.” Bitter orange may have serious drug interactions with drugs such as statins in a similar way to grapefruit.

Contraindications:
Because of the potential for additive effects, synephrine use is best avoided in patients with hypertension, tachyarrhythmia, or narrow angle glaucoma.

Pregnancy/Lactation:
Avoid use due to lack of clinical data regarding safety and efficacy during pregnancy and lactation.

Bitter Orange Interactions
Bitter orange may inhibit intestinal CYP3A4 and intestinal efflux and may interact with numerous drugs, including anxiolytics, antidepressants, antiviral agents, calcium channel blockers, dextromethorphan, GI prokinetic agents, vasoconstrictors, and weight-loss formulas.

Other Uses

Essential; Hedge; Oil; Repellent; Rootstock.
This species is much used as a rootstock for the sweet orange, C. sinensis, because of its disease resistance and greater hardiness. Grown as a hedging plant in N. America. A semi-drying oil obtained from the seed is used in soap making. Essential oils obtained from the peel, petals and leaves are used as a food flavouring and also in perfumery and medicines. The oil from the flowers is called ‘Neroli oil’ – yields are very low from this species and so it is often adulterated with inferior oils. The oil from the leaves and young shoots is called ‘petit-grain’ – 400 kilos of plant material yield about 1 kilo of oil. This is also often adulterated with inferior products. Neroli oil, mixed with vaseline, is used in India as a preventative against leeches

Toxicology
Medical literature primarily documents cardiovascular toxicity, especially due to the stimulant amines synephrine, octopamine, and N-methyltyramine, which may cause vasoconstriction as well as increased heart rate and blood pressure.

Known Hazards: (Bitter Orange Adverse Reactions)
There are numerous case reports of adverse cardiac reactions associated with C. aurantium extract use.

Following an incident in which a healthy young man suffered a myocardial infarction (heart attack) linked to bitter orange, a case study found that dietary supplement manufacturers had replaced ephedra with its analogs from bitter orange

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/Citrus_%C3%97_aurantium
http://www.drugs.com/npp/bitter-orange.html
http://www.fragrantica.com/notes/Bitter-Orange-79.html
http://digedibles.com/database/plants.php?Citrus+aurantium

Categories
Fruits & Vegetables Herbs & Plants

Sambucus nigra

Botanical Name : Sambucus nigra
Family: Adoxaceae
Genus: Sambucus
Species: S. nigra
Kingdom: Plantae
Order: Dipsacales

Common Names: elderberry, black elder, European elder, European elderberry and European black elderberry

Habitat :Sambucus nigra is native to most of Europe.It grows in a variety of conditions including both wet and dry fertile soils, primarily in sunny locations.

Description:
Sambucus nigra is a deciduous shrub or small tree growing to 6 m (20 ft) tall and wide (rarely 10m tall). The bark, light grey when young, changes to a coarse grey outer bark with lengthwise furrowing. The leaves are arranged in opposite pairs, 10–30 cm long, pinnate with five to seven (rarely nine) leaflets, the leaflets 5–12 cm long and 3–5 cm broad, with a serrated margin.

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The hermaphrodite flowers are borne in large, flat corymbs 10–25 cm diameter in mid summer, the individual flowers ivory white, 5–6 mm diameter, with five petals; they are pollinated by flies.

The fruit is a glossy dark purple to black berry 3–5 mm diameter, produced in drooping clusters in late autumn; they are an important food for many fruit-eating birds, notably blackcaps.

There are several other closely related species, native to Asia and North America, which are similar, and sometimes treated as subspecies of Sambucus nigra. The blue or Mexican elderberry, Sambucus mexicana, is now generally treated as one or two subspecies of S. nigra ssp. canadensis and ssp. caerulea

Cultivation:
Some selections and cultivars have variegated or coloured leaves and other distinctive qualities, and are grown as ornamental plants.

The following cultivars have gained the Royal Horticultural Society’s Award of Garden Merit:-
S. nigra ‘Aurea’
S. nigra ‘Laciniata’
S. nigra f. porphyrophylla ‘Gerda’ (syn. ‘Black beauty’)

Edible Uses:
The dark blue/purple berries can be eaten when fully ripe but are mildly poisonous in their unripe state.   All green parts of the plant are poisonous, containing cyanogenic glycosides (Vedel & Lange 1960). The berries are edible after cooking and can be used to make jam, jelly, chutney and Pontack sauce.

The flowerheads are commonly used in infusions, giving a very common refreshing drink in Northern Europe and Balkans. Commercially these are sold as elderflower cordial, etc. In Europe, the flowers are made into a syrup or cordial (in Romanian: Socat?, in Swedish: fläder(blom)saft), which is diluted with water before drinking. The popularity of this traditional drink has recently encouraged some commercial soft drink producers to introduce elderflower-flavoured drinks (Fanta Shokata, Freaky Fläder). The flowers can also be dipped into a light batter and then fried to make elderflower fritters. In Scandinavia and Germany, soup made from the elder berry (e.g. the German Fliederbeersuppe) is a traditional meal.

Both flowers and berries can be made into elderberry wine, and in Hungary an elderberry brandy is made that requires 50 kg of fruit to produce 1 litre of brandy. In south-western Sweden, it is traditional to make a snaps liqueur flavoured with elderflower. Elderflowers are also used in liqueurs such as St. Germain and a mildly alcoholic sparkling elderflower ‘champagne’.

In Beerse, Belgium, a variety of Jenever called Beers Vlierke is made from the berries.

Constituents:  flowers: small quantity of essential oil (containing palmitic, linoleic, and linolenic acids), triterpenes, flavonoids (including rutin), also pectin, mucilage, sugar. berries: sugar, fruit acids, vitamin c, bio-flavonoids. leaves: cyanogenic glycosides

Medicinal Uses:
Properties: * AntiCancer * AntiViral * Depurative * emetic
Parts Used: Flowers, berries

Used in the treatment of * Bronchitis * Colds * Congestion * Cough * Eyes/Vision * Flu * Sinus * Sore Throat

This plant is traditionally used as a medicinal plant by many native peoples and herbalists alike. Stembark, leaves, flowers, fruits, and root extracts are used to treat bronchitis, cough, upper respiratory cold infections, fever.

In a placebo-controlled, double-blind study, black elderberry (Sambucus nigra) was shown to be effective for treating Influenza B. People using the elderberry extract recovered much faster than those only on a placebo. The study was published in the Journal of Alternative Complementary Medicine.

A small study published in 2004 showed that 93% of flu patients given extract were completely symptom-free within two days; those taking a placebo recovered in about six days. This current study shows that it works for type A flu, reports lead researcher Erling Thom, with the University of Oslo in Norway. However, the study that showed these results was sponsored by an Israeli company that produces various black elderberry extracts.

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Elderberry flowers are sold in Ukrainian and Russian drugstores for relief of congestion, specifically as an expectorant to relieve dry cough and make it productive. The dried flowers are simmered for 15 minutes, the resulting flavorful and aromatic tea is poured through a coffee filter. Some individuals find it better hot, others cold, and some may experience an allergic reaction.

Leaves of the elder tree are used in an ointment that is a folk remedy for bruises, sprains, chilblains and hard-to-cure skin irritations. The flowers are used to make infusions to treat bronchitis and colds, and cooled elder flower tea is a soothing medicine for eye irritations, and of course, the tasty berries are used to make elderberry wine and cordials. Elderberries have had many traditional healing uses throughout the ages, and have been used for constipation, colic, diarrhea, colds and rheumatism.

The dried berries make a tart and tasty, purple elderberry tea that is a family favorite at my house, especially in the winter. Combines well with hot spicy accents like cinnamon and ginger for a good cold remedy.

Key actions: Flowers: expectorant, reduces phlegm, circulatory stimulant, promote sweating, diuretic, topically anti-inflammatory; Berries: promote sweating, diuretic, laxative; Bark: purgative, promotes vomiting, diuretic; topically–emollient. The berries help coughs, colic, sore throats, asthma and flu. A pinch of cinnamon makes the tea more warming. The berries have also been taken for rheumatism and erysipelas. They are mildly laxative and also help diarrhea.

The flowers are infused for fevers, eruptive skin conditions such as measles and severe bronchial and lung problems. The infusion is relaxing and produces a mild perspiration that helps to reduce fever. The flowering tops tone the mucous linings of the nose and throat, increasing their resistance to infection. They are prescribed for chronic congestion, allergies, ear infections and candidiasis. Infusions of the flowering tops and other herbs can reduce the severity of hay fever attacks if taken for some months before the onset of the hay fever season. A classic flu remedy is a mixture of elderflower, yarrow and peppermint teas.

By encouraging sweating and urine production, elder flowering tops promote the removal of waste products from the body and are of value in arthritic conditions.
The specific compounds in elder flowers have not been well established for the diuretic and laxative properties. The compound sambuculin A and a mixture of alpha- and beta-amyrin palmitate have been found to exhibit strong antihepatotoxic activity against liver damage induced experimentally by carbon tetrachloride.

The bark’s energetics are bitter and toxic. Only bark that has been aged for a year or more should be used or cyanide poisoning may result. The Western species are more toxic. This herb has two compounds that are active against flu viruses. It also prevents the virus from invading respiratory tract cells. A patented Israeli drug (Sambucol) that contains elderberry is active against various strains of viruses. It also stimulated the immune system and has shown some activity in preliminary trials against other viruses, such as Epstein-Barr, herpes and even HIV.

Other Uses: The strong-smelling foliage was used in the past, tied to a horse’s mane, to keep flies away while riding

Elder rates as fair to good forage for wild game such as mule deer, elk, sheep, and small non-game birds. It is classified as nesting habitat for many birds, including hummingbirds, warblers, and vireos. Elderberries are a favorite food for migrating Band-Tailed pigeons in Northern California, which may sometimes strip an entire bush in a short amount of time.

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It is also good cover for large and small mammals

Known Hazards: Elder is cited as a poisonous plant to mammals and as a weed in certain habitats. All parts of the plant except for the flowers and ripe berries (but including the ripe seeds) are poisonous, containing the cyanogenic glycoside sambunigrin (C14H17NO6, CAS number 99-19-4). The bark contains calcium oxalate crystals.

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:
http://www.anniesremedy.com/herb_detail126.php
http://en.wikipedia.org/wiki/Sambucus_nigra

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

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Categories
Fruits & Vegetables Herbs & Plants

Apple

Apple 'Sundown' Showing use of a common name a...
Apple ‘Sundown’ Showing use of a common name as part of the cultivar name (Photo credit: Wikipedia)

Botanical Name  : Malus domestica
Family: Rosaceae
Genus: Malus
Species: M. domestica
Kingdom: Plantae
Order: Rosales

Common Names  : Apple , Apple cider vinegar, wine vinegar

Habitat :  The apple tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit’s genome was decoded, leading to new understandings of disease control and selective breeding in apple production.

Description:
The apple forms a tree that is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad, often densely twiggy crown. The leaves are alternately arranged simple ovals 5 to 12 cm long and 3–6 centimetres (1.2–2.4 in) broad on a 2 to 5 centimetres (0.79 to 2.0 in) petiole with an acute tip, serrated margin and a slightly downy underside. Blossoms are produced in spring simultaneously with the budding of the leaves. The flowers are white with a pink tinge that gradually fades, five petaled, and 2.5 to 3.5 centimetres (0.98 to 1.4 in) in diameter. The fruit matures in autumn, and is typically 5 to 9 centimetres (2.0 to 3.5 in) in diameter. The center of the fruit contains five carpels arranged in a five-point star, each carpel containing one to three seeds, called pips.

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Histry:
The center of diversity of the genus Malus is in eastern Turkey. The apple tree was perhaps the earliest tree to be cultivated, and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in Asia in 328 BCE; those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans. Apples were brought to North America by colonists in the 17th century, and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called “common apples”. Apple varieties brought as seed from Europe were spread along Native American trade routes, as well as being cultivated on Colonial farms. An 1845 United States apples nursery catalogue sold 350 of the “best” varieties, showing the proliferation of new North American varieties by the early 19th century. In the 20th century, irrigation projects in Washington state began and allowed the development of the multibillion dollar fruit industry, of which the apple is the leading product.

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Until the 20th century, farmers stored apples in frostproof cellars during the winter for their own use or for sale. Improved transportation of fresh apples by train and road replaced the necessity for storage. In the 21st century, long-term storage again came into popularity, as “controlled atmosphere” facilities were used to keep apples fresh year-round. Controlled atmosphere facilities use high humidity and low oxygen and carbon dioxide levels to maintain fruit freshness.

About 69 million tonnes of apples were grown worldwide in 2010, and China produced almost half of this total. The United States is the second-leading producer, with more than 6% of world production. Turkey is third, followed by Italy, India and Poland. Apples are often eaten raw, but can also be found in many prepared foods (especially desserts) and drinks. Many beneficial health effects have been found from eating apples; however, two forms of allergies are seen to various proteins found in the fruit.

Cultivars:
There are more than 7,500 known cultivars of apples. Cultivars vary in their yield and the ultimate size of the tree, even when grown on the same rootstock.  Different cultivars are available for temperate and subtropical climates. The UK’s National Fruit Collection, which is the responsibility of the Department of Environment Food and Rural Affairs, has a collection of over 2,000 accessions in Kent. The University of Reading, which is responsible for developing the UK national collection database, provides access to search the national collection. The University of Reading’s work is part of the European Cooperative Programme for Plant Genetic Resources of which there are 38 countries participating in the Malus/Pyrus work group.  The UK’s national fruit collection database contains a wealth of information on the characteristics and origin of many apples, including alternative names for what is essentially the same ‘genetic’ apple variety. Most of these cultivars are bred for eating fresh (dessert apples), though some are cultivated specifically for cooking (cooking apples) or producing cider. Cider apples are typically too tart and astringent to eat fresh, but they give the beverage a rich flavour that dessert apples cannot.

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Commercially popular apple cultivars are soft but crisp. Other desired qualities in modern commercial apple breeding are a colourful skin, absence of russeting, ease of shipping, lengthy storage ability, high yields, disease resistance, common apple shape, and developed flavour. Modern apples are generally sweeter than older cultivars, as popular tastes in apples have varied over time. Most North Americans and Europeans favour sweet, subacid apples, but tart apples have a strong minority following.   Extremely sweet apples with barely any acid flavour are popular in Asia  and especially India.

Old cultivars are often oddly shaped, russeted, and have a variety of textures and colours. Some find them to have a better flavour than modern cultivars,[36] but may have other problems which make them commercially unviable from low yield, disease susceptibility, or poor tolerance for storage or transport. A few old cultivars are still produced on a large scale, but many have been preserved by home gardeners and farmers that sell directly to local markets. Many unusual and locally important cultivars with their own unique taste and appearance exist; apple conservation campaigns have sprung up around the world to preserve such local cultivars from extinction. In the United Kingdom, old cultivars such as ‘Cox’s Orange Pippin’ and ‘Egremont Russet‘ are still commercially important even though by modern standards they are low yielding and susceptible to disease.

Human Consumption:
Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which are slightly poisonous. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples.

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Apples can be canned or juiced. They are milled to produce apple cider (non-alcoholic, sweet cider) and filtered for apple juice. The juice can be fermented to make hard cider, ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein. Apple seed oil and pectin may also be produced.

Popular uses :
Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.
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*In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the US are candy apples (coated in a hard shell of crystallized sugar syrup), and caramel apples, coated with cooled caramel.

*Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year.

*Farms with apple orchards may open them to the public, so consumers may themselves pick the apples they will purchase.

Sliced apples turn brown with exposure to air due to the conversion of natural phenolic substances into melanin upon exposure to oxygen. Different cultivars vary in their propensity to brown after slicing. Sliced fruit can be treated with acidulated water to prevent this effect

Organic production:
Organic apples are commonly produced in the United States. Organic production is difficult in Europe, though a few orchards have done so with commercial success, using disease-resistant cultivars. A light coating of kaolin, which forms a physical barrier to some pests, also helps prevent apple sun scalding
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Nutrition:
The proverb “An apple a day keeps the doctor away.”, addressing the health effects of the fruit, dates from 19th century Wales. Fruit specialist J.T. Stinson popularized this proverb during a lecture at the 1904 World’s Fair in St. Louis, Missouri.

Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. Apple peels contain ursolic acid which, in rat studies, increases skeletal muscle and brown fat, and decreases white fat, obesity, glucose intolerance, and fatty liver disease.

Apple peels are a source of various phytochemicals with unknown nutritional value and possible antioxidant activity in vitro. The predominant phenolic phytochemicals in apples are quercetin, epicatechin, and procyanidin B2.

According to the United States Department of Agriculture, a typical apple serving weighs 242 grams and contains 126 calories with significant dietary fiber and vitamin C content.

Apple juice concentrate has been found to increase the production of the neurotransmitter acetylcholine in mice. Other studies have shown an “alleviation of oxidative damage and cognitive decline” in mice after the administration of apple juice. Fruit flies fed an apple extract lived 10% longer than other flies fed a normal diet.

Constituents:  acetic-acid, alpha-linolenic-acid, benzoic-acid, benzyl-acetate, caffeic-acid, calcium-oxalate, chlorogenic-acid , ferulic-acid, geraniol, hyperoside, isoquercitrin, lactic-acid,lutein,p-coumaric-acid, protocatechuic-acid, quercetin, rutin, sugar, ursolic-a

Properties: * Anti-inflammatory * Antifungal * Astringent * Laxative
Parts Used: fruit, flowers, bark

Medicinal Uses: * Arthritis * Athletes Foot/Ringworm * Cardiovascular * Cholesterol * Diabetes * Nutrition * Rheumatoid_arthritis * Sunburns

The old folks really knew a good thing when they saw it. “An apple a day keeps the doctor away”; this humble fruit can help prevent two of the major lifestyle diseases of modern life, diabetes and heart disease. Apples contain malic and tartaric acids, and salts of potassium, sodium, magnesium, and iron. They also contain soluble fiber, which can lower cholesterol, help prevent plaque buildup in your arteries, and slow the uptake of glucose, helping you maintain healthy blood sugar levels.

Herbalists consider apples to be cleansing and tonic to the liver and kidneys. The best of the medicinal compounds are contained in the apple peel, so buy organic whenever possible and always wash thoroughly.84

Apple cider vinegar is such a useful and versatile substance, truly no household should be without it. You can’t go wrong with something that is good to eat, prevents hair loss, softens skin, and cleans and disinfects the bathroom to boot. When it is made from whole, crushed apples vinegar contains all the nutrition of apples, with some added enzymes and amino acids formed by fermentation. 125 The mother of all home remedies for arthritis is 3 tablespoons of ACV mixed with honey every day. This simple remedy has so much anecdotal evidence of its benefit that I can think of no reason for anyone with arthritis not to try it. If nothing else cut down on calories by substituting a fresh  vinaigrette salad dressing with herbs for the calorie laden, bottled kind to help increase weight loss. Vinegar is often touted for its alkalizing, effect as a balance to the many acid producing foods we tend to overeat, like meats and grains. There is some disagreement over whether vinegar, which is an acidic substance, makes the body more acidic, which acts to prevent food poisoning by killing harmful bacteria, 124 or whether it indeed has alkalizing, effect on the body. In any case, there is wide agreement that two or three tablespoons of vinegar as a daily tonic works to decrease inflammation, increase metabolism, and may help to alleviate the crippling pain of arthritis.

The entire apple tree is useful in home and herbal medicine. In addition to the fruit of the apple tree, its bark, flowers, and leaves all have healthy properties. Herbalists use the apple tree much like its cousin the rose, for its astringent properties. The inner bark of the apple tree as well as blossoms are an astringent tonic, and can be used as an infusion for sore throats. The wild crab apple tree is considered better than modern cultivars for use in herbal medicine.

Allergy:
One form of apple allergy, often found in northern Europe, is called birch-apple syndrome, and is found in people who are also allergic to birch pollen.[citation needed] Allergic reactions are triggered by a protein in apples that is similar to birch pollen, and people affected by this protein can also develop allergies to other fruits, nuts, and vegetables. Reactions, which entail oral allergy syndrome (OAS), generally involve itching and inflammation of the mouth and throat,[59] but in rare cases can also include life-threatening anaphylaxis. This reaction only occurs when raw fruit is consumed—the allergen is neutralized in the cooking process. The variety of apple, maturity and storage conditions can change the amount of allergen present in individual fruits. Long storage times can increase the amount of proteins that cause birch-apple syndrome.

In other areas, such as the Mediterranean, some individuals have adverse reactions to apples because of their similarity to peaches. This form of apple allergy also includes OAS, but often has more severe symptoms, such as vomiting, abdominal pain and urticaria, and can be life-threatening. Individuals with this form of allergy can also develop reactions to other fruits and nuts. Cooking does not break down the protein causing this particular reaction, so affected individuals can eat neither raw nor cooked apples. Freshly harvested, over-ripe fruits tend to have the highest levels of the protein that causes this reaction.

Breeding efforts have yet to produce a hypoallergenic fruit suitable for either of the two forms of apple allergy.

Toxicity of seeds:
The seeds of apples contain small amounts of amygdalin, a sugar and cyanide compound known as a cyanogenic glycoside. Ingesting small amounts of apple seeds will cause no ill effects, but in extremely large doses can cause adverse reactions. There is only one known case of fatal cyanide poisoning from apple seeds; in this case the individual chewed and swallowed one cup of seeds. It may take several hours before the poison takes effect, as cyanogenic glycosides must be hydrolyzed before the cyanide ion is released.

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:
http://en.wikipedia.org/wiki/Apple
http://www.anniesremedy.com/herb_detail424.php

Categories
Fruits & Vegetables Herbs & Plants

Raphanus sativus

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Botanical Name : Raphanus sativus
Family: Brassicaceae– Mustard family
Genus: Raphanus L.– radish
Species: Raphanus sativus L.– cultivated radish
Kingdom:Plantae– Plants
Subkingdom: Tracheobionta– Vascular plants
Superdivision: Spermatophyta– Seed plants
Division: Magnoliophyta– Flowering plants
Class: Magnoliopsida– Dicotyledons
Subclass: Dilleniidae
Order: Capparales

Synonyms: Raphanus raphanistrum sativus – (L.) G. Beck.

Common Name :Radish

Habitat :The origin of Raphanus sativus is not found, it is a plant  of cultivation. It probably arose through cultivation.

Description:
Raphanus sativus is an annual herb growing to 0.45m by 0.2m at a fast rate.
It is hardy to zone 0 and is not frost tender. It is in flower from June to August, and the seeds ripen from July to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, flies.

You may click to see the picture

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils. The plant prefers neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It requires moist soil.

Cultivation :
Very easily cultivated fast-growing plants which prefer a rich light soil with ample moisture. They dislike very heavy or acid soils. Plants are susceptible to drought and require irrigation during dry spells in the summer or the root quality will rapidly deteriorate and the plant will go to seed. Radishes are widely cultivated for their edible roots. There are many named variet that are able to supply edible roots all year round. Over the centuries a number of distinct groups have evolved through cultivation, these have been classified by the botanists as follows. A separate entry has been made for each group:- R. sativus. The common radish. Fast maturing plants with small roots that can be round or cylindrical and usually have red skins. They are grown primarily for their roots which in some varieties can be ready within three weeks from sowing the seed and are used mainly in salads. These are mainly grown for spring, summer and autumn use and can produce a crop within a few weeks of sowing. R. sativus caudatus. The rat-tailed radishes. This group does not produce roots of good quality, it is cultivated mainly for the edible young seedpods which are harvested in the summer. R. sativus niger. The Oriental and Spanish radishes. These are grown for their larger edible root which can be round or cylindrical and can be available throughout the winter. R. sativus oleiformis. The fodder radishes. These are grown mainly for their leaves and oil-rich seeds, they are used as a green manure or stock feed though they can also be eaten by people. The roots of these plants soon become fibrous, though they make acceptable eating when young. Radishes are a good companion plant for lettuces, nasturtiums, peas and chervil, tomatoes and cucumbers. They are said to repel cucumber beetles if planted near cucumber plants and they also repel the vine borers which attack squashes, marrows and courgettes. They grow badly with hyssop and with grape vines.

Propagation:
Seed – sow outdoors in situ in succession from late winter to the middle of summer. Germination takes place within a few days of sowing the seed. If you want a constant supply of the roots then you need to sow seed every 2 – 3 weeks

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

Edible Uses: Oil.
Young leaves – raw or cooked. A somewhat hot taste, and the texture is somewhat coarse. As long as they are young, they make an acceptable addition in small quantities to chopped salads and are a reasonable cooked green[K]. A nutritional analysis is available. Young flower clusters – raw or cooked. A spicy flavour with a crisp pleasant texture, they make a nice addition to salads or can be used as a broccoli substitute. Seeds – raw. The seed can be soaked for 12 hours in warm water and then allowed to sprout for about 6 days. They have a hot spicy flavour and go well in salads. Young seedpods – raw. Crisp and juicy with a mildly hot flavour. They must be eaten when young because they quickly become tough and fibrous. Root – raw or cooked. Crisp and juicy, they have a hot and spicy flavour and are a very popular addition to salads. The summer crops do not store well and should be used as soon as possible after harvesting. The winter varieties (including the Japanese forms) have much larger roots and often a milder flavour. These store well and can be either harvested in early winter for storage or be harvested as required through the winter. An edible oil is obtained from the seed.

Composition:
Figures in grams (g) or miligrams (mg) per 100g of food.

Leaves (Dry weight) : 287 Calories per 100g
*Water: 0%
*Protein: 28.7g; Fat: 5.2g; Carbohydrate: 49.6g; Fibre: 9.6g; Ash: 16.5g;
*Minerals – Calcium: 1913mg; Phosphorus: 261mg; Iron: 35.7mg; Magnesium: 0mg; Sodium: 956mg; Potassium: 4348mg; Zinc: 0mg;
*Vitamins – A: 21mg; Thiamine (B1): 0.7mg; Riboflavin (B2): 2.43mg; Niacin: 34.8mg; B6: 0mg; C: 704mg;

Notes: Vitamin A is mg not IU

Medicinal Uses:
Anthelmintic; Antibacterial; Antifungal; Antiscorbutic; Antispasmodic; Astringent; Cancer; Carminative; Cholagogue; Digestive; Diuretic; Expectorant; Laxative; Poultice; Stomachic.

Radishes have long been grown as a food crop, but they also have various medicinal actions. The roots stimulate the appetite and digestion, having a tonic and laxative effect upon the intestines and indirectly stimulating the flow of bile. Consuming radish generally results in improved digestion, but some people are sensitive to its acridity and robust action. The plant is used in the treatment of intestinal parasites, though the part of the plant used is not specified. The leaves, seeds and old roots are used in the treatment of asthma and other chest complaints. The juice of the fresh leaves is diuretic and laxative. The seed is carminative, diuretic, expectorant, laxative and stomachic. It is taken internally in the treatment of indigestion, abdominal bloating, wind, acid regurgitation, diarrhoea and bronchitis. The root is antiscorbutic, antispasmodic, astringent, cholagogue, digestive and diuretic. It is crushed and used as a poultice for burns, bruises and smelly feet. Radishes are also an excellent food remedy for stone, gravel and scorbutic conditions. The root is best harvested before the plant flowers. Its use is not recommended if the stomach or intestines are inflamed. The plant contains raphanin, which is antibacterial and antifungal. It inhibits the growth of Staphylococcus aureus, E. coli, streptococci, Pneumococci etc. The plant also shows anti-tumour activity.

Radish root stimulates the appetite and digestion.  The common red radish is eaten as a salad vegetable and an appetizer.  The juice of the black radish is drunk to counter gassy indigestion and constipation.  Radish juice has a tonic and laxative action on the intestines and indirectly stimulates the flow of bile.  Consuming radish generally results in improved digestion, but some people are sensitive to its acridity and robust action. It is crushed and used as a poultice for burns, bruises and smelly feet. The leaves, seeds and old roots are used in the treatment of asthma and other chest complaints.  The juice of the fresh leaves is diuretic and laxative.  In China, radish is eaten to relive abdominal distension.  The root is also prepared “dry-fried” to treat chest problems.  The seed is used to treat abdominal fullness, sour eructations, diarrhea caused by food congestion, phlegm with productive cough and wheezing.  Because of its neutral energy, it is very effective in breaking up congestion in patients with extreme heat.  Radishes are also an excellent food remedy for stone, gravel and scorbutic conditions. The plant contains raphanin, which is antibacterial and antifungal. It inhibits the growth of Staphylococcuc aureus, E. coli, streptococci, pneumococci etc. The plant also shows anti-tumor activity.

Other Uses:
Green manure; Oil; Repellent.

The growing plant repels beetles from tomatoes and cucumbers. It is also useful for repelling various other insect pests such as carrot root fly. There is a fodder variety that grows more vigorously and is used as a green manure.

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Known Hazards: The Japanese radishes have higher concentrations of glucosinolate, a substance that acts against the thyroid gland. It is probably best to remove the skin.

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:
http://commons.wikimedia.org/wiki/Raphanus_sativus
http://plants.usda.gov/java/profile?symbol=RASA2
http://species.wikimedia.org/wiki/Raphanus_sativus
http://www.herbnet.com/Herb%20Uses_RST.htm

Categories
Fruits & Vegetables Herbs & Plants

Guava

Botanical Name :Psidium guajava
Family: Myrtaceae
Subfamily: Myrtoideae
Tribe: Myrteae
Genus: Psidium
Species: P. guajava
Kingdom: Plantae
Order: Myrtales

Common Name :Guava,known as Goiaba in Brazil and Guayava in parts of The Americas.

The term “guava” appears to derive from Arawak guayabo “guava tree”, via the Spanish guayaba. It has been adapted in many European languages: goiaba (Portuguese), guava (Romanian, Swedish, Danish and Norwegian, also Greek  and Russian , Guave (Dutch and German), goyave (French), gujawa (Polish), koejawel (Afrikaans).

Outside Europe, the Arabic  j(a)wafa~gawafa, the Japanese guaba , the Tamil “koiyaa” , the Tongan kuava and probably also the Tagalog bayabas are ultimately derived from the Arawak term.

Another term for guavas is pera or variants thereof. It is common around the western Indian Ocean and probably derives from Spanish or Portuguese, which means “pear”, or from some language of southern India, though it is so widespread in the region that its origin cannot be clearly discerned any more. Pera itself is used in Malayalam, Sinhala and Swahili. In Marathi it is peru , in Bengali pearah , in Assamese “Madhuriam”,in Kannada it is pearaley  or seebe kaayi  and in Dhivehi feyru. In Telugu language it is “Jama kaya”. It is called pijuli in Oriya language in eastern India.

Guava is also called Amrood  in North India and Pakistan, which is possibly a variant of Armoot meaning “pear” in Arabic and Turkish languages, and possibly linked to the Moghul occupation of this region.

Additional terms for guavas from their native range are, for example, sawintu (Quechua) and x?lxocotl (N?huatl) Another term for guavas (Ethiopian, Amharic) is “Zeytuna”.

Habitat :Guava plants have 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America. Guavas are now cultivated and naturalized throughout the tropics and subtropics in Africa, Southeast Asia, the Caribbean, subtropical regions of North America, and Australia.

Widely cultivated in tropical and subtropical regions around the world, guava fruits can range in size from as small as an apricot to as large as a grapefruit. Various cultivars have white, pink, or red flesh, and a few also feature red (instead of green) skin.

Description:

Psidium guajava is a tropical evergreen shrubs or a small tree. The bark, smooth and greenish, naturally peels away in strips to reveal a bone-like inner trunk. The leaves are 2 to 6 inches long and 1 to 2 inches wide, with very noticeable veins and a down on the underside. The white flowers have four to five petals, are aromatic, and quickly fall off, leaving a tuft of stamen and anthers. Guava blooms throughout the year but especially at the beginning of spring….

CICK TO SEE THE PICTURES..>

Plant..…...flower….leaf & bud…fruit….……….

Guava fruit, usually 4 to 12 centimetres (1.6 to 4.7 in) long, are round or oval depending on the species. The outer skin may be rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any thickness, is usually green before maturity, but becomes yellow, maroon, or green when ripe.

Guava fruit generally have a pronounced and typical fragrance, similar to lemon rind but less sharp. Guava pulp may be sweet or sour, tasting something between pear and strawberry, off-white (“white” guavas) to deep pink (“red” guavas), with the seeds in the central pulp of variable number and hardness, depending on species.

Cultivation:
Requires a well-drained sandy loam with leafmold. Requires cool greenhouse treatment in Britain. Tolerates short-lived light frosts  and cool summers so it might succeed outdoors in the mildest areas of the country. Dislikes much humidity. Sometimes cultivated for its edible fruit, there are some named varieties.

Propagation:
Seed – sow spring in a warm greenhouse. When large enough to handle, prick out the seedlings into individual pots and grow them on in the greenhouse for at least their first winter. If trying the plants outdoors, plant them out in the summer and give them some protection from winter cold for at least their first two winters. Cuttings of half-ripe wood, July/August in a frame.

Edible Uses:
In Hawaii, guava is eaten with soy sauce and vinegar. Occasionally, a pinch of sugar and black pepper are added to the mixture. The fruit is cut up and dipped into the sauce.

In Mexico, the Agua fresca beverage is popularly made with Guava. The entire fruit is a key ingredient in punch, and the juice extract is often used in culinary sauces (hot or cold), as well as artisan candies, dried snacks, fruit bars, desserts, or dipped in Chamoy. Pulque de Guava is a popular blend of the native alcoholic beverage.

In Pakistan and India, guava is often eaten raw, typically cut into quarters with a pinch of salt and pepper and sometimes cayenne powder/masala. Street vendors often sell guava fruit for a few rupees each.

In the Philippines, ripe guava is used in cooking sinigang.

Guava juice is very popular in Cuba, Costa Rica, Egypt, Mexico, Colombia, Hawaii, Puerto Rico, Venezuela, Malaysia,Indonesia and South Africa.

The fruit is also often prepared as a dessert, in fruit salads. In Asia, fresh guava slices are often dipped in preserved prune powder or salt. In India it is often sprinkled with red rock salt, which is very tart.

Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades (such as Brazilian goiabada and Colombian and Venezuelan bocadillo), and also for juices and aguas frescas.

“Red” guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially for those sensitive to the latter’s acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. In Brazil, the infusion made with guava tree leaves (chá-de-goiabeira, i.e. “tea” of guava tree leaves) is considered medicinal.

Medicinal Uses:
Guava has been widely used in Latin American traditional medicine as a treatment for diarrhea and stomachaches due to indigestion.  Treatment usually involves drinking a decoction of the leaf, roots, and bark of the plant.  It also has been used for dysentery in Panama and as an astringent in Venezuela.  A decoction of the plant’s bark and leaves is also reported to be used as a bath to treat skin ailments. Chinese and Caribbean traditional medicine have used guava in the control of diabetes, but a study in Mexico found that guava did not lower blood sugar levels in rabbits.

In the Philippines the astringent, unripe fruit, the leaves, the cortex of the bark and roots – through more often the leaves only – in the form of a decoction, are used for washing ulcers and wounds. Guerrero states that the bark and leaves are astringent, vulnerary, and when decocted, antidiarhetic. The bark is used in the chronic diarrhea of children and sometimes adults; half an ounce of the bark is boiled down with six ounces of water to 3 ounces; the dose (for children) is one teaspoonful 3 to 4 times a day. The root-bark has been recommended for chronic diarrhea. In a decoction of ½ oz. in 6 oz. of water, boiled down to 3 oz. and given in teaspoonful doses; and also recommended as a local application in prolapsus and of children. A decoction of the root-bark is recommended as a mouthwash for swollen gums.

Guava leaves are used in folk medicine as a remedy for diarrhea and, as well as the bark, for their supposed antimicrobial properties and as an astringent. Guava leaves or bark are used in traditional treatments against diabetes.The leaves, when chewed, are said to be remedy for toothache. In Trinidad, a tea made from young leaves is used for diarrhea, dysentery and fever The decocted leaves are used in Mexico for cleansing ulcers. The ground leaves make an excellent poultice. A decoction of the young leaves and shoots is prescribed in the West Indies for febrifuge and antispasmodic baths, and an infusion of the leaves for cerebral affections, nephritis, and cachexia; the pounded leaves are applied locally for rheumatism; an extract is used for epilepsy and chorea; and the tincture is rubbed into the spine of children suffering from convulsions. The leaves have also been used successfully as an astringent in diarrhea. In Mexico the leaves are said to be a remedy for itches. In Uruguay, a decoction of the leaves is used as a vaginal and uterine wash, especially in leucorrhoea.

In Costa Rica, a decoction of the flower buds is considered an effective remedy for diarrhea and flow of blood. The fruit is astringent and has a tendency to cause constipation. The fruit is  anthelmintic in Mexico. The guava jelly is tonic to the heart and good for constipation. The ripe fruit is good aperient, and should be eaten with the skin, for without it, costiveness results. The unripe fruit is said to be indigestible, causing vomiting and feverishness, but it is sometimes employed in diarrhea. Water in which the fruit is soaked is good for diabetes.

Since the 1950s, guavas – particularly the leaves – have been the subject for diverse research on their constituents, pharmacological properties and history in folk medicine. Most research, however, has been conducted on apple guava (P. guajava), with other species remaining unstudied. From preliminary medical research in laboratory models, extracts from apple guava leaves or bark are implicated in therapeutic mechanisms against cancer, bacterial infections, inflammation and pain. Essential oils from guava leaves display anti-cancer activity in vitro.

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://digedibles.com/database/plants.php?Psidium+cattleianum
http://en.wikipedia.org/wiki/Guava
http://www.ehow.com/about_6098971_guava-trees.html
http://media.photobucket.com/image/guava%20tree/wrimulanchibinjong/guava_tree.jpg?o=1

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