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Blackcurrant

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

Common Name: Blackcurrant

Other Names: European Black Currant, Quinsy Berries

Habitat : Black Currant is native to temperate parts of central and northern Europe and northern Asia where it prefers damp fertile soils and is widely cultivated both commercially and domestically. It is cultivated throughout Finland, and other places of the world. It also grows in the wild.

Description:   Blackcurrant is a medium sized shrub, growing to 1.5 metres (4.9 ft) by 1.5 metres (4.9 ft). The leaves are alternate, simple, 3 to 5 cm (1.2 to 2.0 in) broad and long with five palmate lobes and a serrated margin. All parts of the plant are strongly aromatic. The flowers are produced in racemes known as “strig”s up to 8 cm (3 in) long containing ten to twenty flowers, each about 8 mm (0.3 in) in diameter. Each flower has a hairy calyx with yellow glands, the five lobes of which are longer than the inconspicuous petals. There are five stamens surrounding the stigma and style and two fused carpels. The flowers open in succession from the base of the strig and are mostly insect pollinated, but some pollen is distributed by the wind. A pollen grain landing on a stigma will germinate and send a slender pollen tube down the style to the ovule. In warm weather this takes about 48 hours but in cold weather it may take a week, and by that time, the ovule may have passed the stage where it is receptive. If fewer than about 35 ovules are fertilised, the fruit may not be able to develop and will fall prematurely. Frost can damage both unopened and open flowers when the temperature falls below -1.9 °C (28.5 °F). The flowers at the base of the strig are more protected by the foliage and are less likely to be damaged.

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In midsummer the green fruit ripens to an edible berry up to 1 cm in diameter, very dark purple in colour, almost black, with a glossy skin and a persistent calyx at the apex, and containing several seeds dense in nutrients (notably Vitamin C). An established bush can produce about 4.5 kilograms (10 pounds) of fruit each year.


Cultivation and uses
The fruit have a high natural vitamin C content. Like the other true currants (not to be confused with the Zante currant, a type of grape which is often dried), it is classified in the genus Ribes.

In addition to the high levels of vitamin C, studies have also shown concentrated blackcurrant to be an effective Monoamine oxidase inhibitor (Bormann, et al. 1991.) Fifty grams of 5.5X concentrate was found to inhibit 92% of the Monoamine oxidase enzymes. Blackcurrant seed oil is a rich source of gamma-linolenic acid (GLA), a very rare essential fatty acid.

When not in fruit, the plant looks very similar to the redcurrant shrub; they may be distinguished by the strong odour of the leaves and stems of the blackcurrant.

In Russia, it is common to infuse slightly sweetened vodka with blackcurrant leaves, making a deep yellowish-green beverage with a sharp flavour and an astringent taste[citation needed]. Blackcurrant berries can also be used to flavour vodka. In the UK, blackcurrant juice is often mixed with Cider to make a drink called Cider Black. This drink can be ordered at most pubs. It is also believed that adding a small amount of blackcurrant to Guinness will bring out a sweeter taste in the beer, making it a better beverage in some beer-drinkers’ opinions.

Blackcurrants have a very sweet and sharp taste. They are made into jelly, jam, juice, ice cream, cordial and liqueur. In the UK, Europe and Commonwealth countries, some types of confectionery include a blackcurrant flavour, but this is generally missing in the United States, even within the same brand. Instead grape flavour in candy (including grape jelly) almost mirrors the use of blackcurrant in both its ubiquity in the USA, and its rarity on the eastern side of the Atlantic.

The juicy berry is dark, purple-black in colour and highly fragrant and aromatic. It tastes slightly sour, but much sweeter (and better) than red or white currant. In Finland, blackcurrants are mainly used to make jellies, jams and juices, or used in various desserts. They are also eaten fresh, with sugar. The fragrant leaves are used to flavour vegetable preserves, especially pickled or salted cucumbers. Blackcurrants are high in vitamins C and B and hot blackcurrant juice is an old trusted cold remedy.

It may be small, but the mighty blackcurrant is bursting with more health promoting antioxidants than most other fruit and vegetables, including blueberries!

It’s the special antioxidants called anthocyanins, which give blackcurrants their distinctive dark colour. British blackcurrants are grown and bred especially for their deep colour, which makes them extra good for you. The Blackcurrant Foundation has been established by British growers to raise awareness of the numerous health benefits of British blackcurrants.

On this site you will find everything you need to know about this small, but great British fruit!

Blackcurrants are one of the richest sources of vitamin C – weight for weight they contain four times as much as oranges. Blackcurrants are also a rich source of potassium but very little sodium which makes them beneficial in the treatment of high blood pressure and water retention. Their skins contain anthocyanosides an anti-bacterial pigment which is good for sore throats.

Healthy Foods For Good Nutrition and Weight Control
Good diet nutrition is essential for healthy weight reduction. Fad diets or unbalanced eating plans lack the vitamins, minerals and other nutrients necessary to maintain efficient metabolism. Instead, choose a balanced diet plan, which includes foods from all food groups, and offers proper support to lose weight. A healthy choice is Anne Collins Weight Loss Program

History:
During World War II most fruits rich in vitamin C, such as oranges, became almost impossible to obtain in the United Kingdom. Since blackcurrant berries are a rich source of vitamin C and blackcurrant plants are suitable for growing in the UK climate, blackcurrant cultivation was encouraged by the British government. Soon, the yield of the nation’s crop increased significantly. From 1942 on almost the entire British blackcurrant crop was made into blackcurrant syrup (or cordial) and distributed to the nation’s children free, giving rise to the lasting popularity of blackcurrant flavourings in Britain.

Blackcurrants were once popular in the United States as well, but they became extremely rare in the 20th century after currant farming was banned in the early 1900s. The ban was enacted when it was discovered that blackcurrants helped to spread the tree disease White Pine Blister Rust, which was thought to threaten the then-booming U.S. lumber industry .

The federal ban on growing currants was shifted to individual States’ jurisdiction in 1966. The ban was lifted in New York State in 2003 as a result of the efforts of Greg Quinn and The Currant Company and currant growing is making a comeback in several states including Vermont, New York, Connecticut and Oregon.[2] However, several statewide bans still exist including Maine, Massachusetts and New Hampshire. Since the federal ban ceased currant production anywhere in the U.S., the fruit is not well-known and has yet to reach the popularity that it had in the U.S. in the 19th century or that it currently has in Europe and the UK. The first nationally available black currant beverage in the U.S. since the ban was lifted in many states is a powerful health-food nectar under the brand name CurrantC. Since black currants are a strong source of antioxidants and vitamins (much like pomegranate juice), awareness and popularity are once again growing in the U.S.

Cooking
Other than being juiced and used in jellies, syrups, and cordials, blackcurrants are used in cooking because their astringent nature brings out the flavour in many sauces and meat dishes and lends them to desserts. It was once thought that currants needed to be “topped and tailed” (the stalk and flower-remnants removed) before cooking. This however is not the case as these parts are easily assimilated during the cooking process. If one prefers to do this, however, the blackcurrants can be frozen, then shaken vigorously. The tops and tails are broken off and can be separated easily from the fruit.

Meditional Uses:

Blackcurrant fruits are a good source of minerals and vitamins, especially vitamin C. They have diuretic and diaphoretic actions, help to increase bodily resistance to infections and are a valuable remedy for treating colds and flu. The juice, especially when fresh or vacuum-sealed, helps to stem diarrhea and calms indigestion.

The leaves are cleansing, diaphoretic and diuretic. By encouraging the elimination of fluids they help to reduce blood volume and thereby lower blood pressure. An infusion is used in the treatment of dropsy, rheumatic pain and whooping cough, and can also be used externally on slow-healing cuts and abscesses. It can be used as a gargle for sore throats and mouth ulcers. The leaves are harvested during the growing season and can be used fresh or dried. French research has shown that blackcurrant leaves increase the secretion of cortisol by the adrenal glands, and thus stimulate the activity of the sympathetic nervous system. This action may prove useful in the treatment of stress-related conditions.

An infusion of the young roots is useful in the treatment of eruptive fevers. A decoction of the bark has been found of use in the treatment of calculus, dropsy and hemorrhoidal tumors. The seed is a source of gamma-linolenic acid, an unsaturated fatty acid which assists the production of hormone-like substances. This process is commonly blocked in the body, causing disorders that affect the uterine muscles, nervous system and metabolism. There are no records of the oil from this species being used medicinally, though it is used in cosmetic preparations.

In Europe the leaves have traditionally been used for arthritis, spasmodic cough, diarrhea, as a diuretic and for treating a sore throat. The berries were made into a drink thought to be beneficial for treatment of colds and flu, for other fevers, for diaphoresis and as a diuretic. In traditional Austrian medicine, Ribes nigrum fruits have been used internally (consumed whole or as a syrup) for treatment of infections and disorders of the gastrointestinal tract, the locomotor system, the respiratory tract and the cardiovascular system.

Blackcurrants prevent heart disease, cancer

Other uses:
The plant has various other uses. Blackcurrant seed oil is an ingredient in cosmetics and skin preparations, often in combination with vitamin E. The leaves can be extracted to yield a yellow dye and the fruit is a source for a blue or violet dye. The leaves have been used to assist in keeping vegetables fresh.

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.blackcurrantfoundation.co.uk/
http://en.wikipedia.org/wiki/Blackcurrant
http://www.annecollins.com/diet_foods/blackcurrants.htm

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

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Orange

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

Synonyms: Citrus vulgaris. Citrus Bigaradia. Citrus aurantium amara. Bigaradier. Bigarade Orange. Bitter Orange. Seville Orange. (Sweet) Portugal Orange. China Orange. Citrus dulcis.
Parts Used: Fruit, flowers, peel.
Habitat: India, China. Cultivated in Spain, Madeira, etc.

Description:
Both common and official names are derived from the Sanskrit nagaranga through the Arabic naranj.
It is a small tree with a smooth, greyishbrown bark and branches that spread into a fairly regular hemisphere. The oval, alternate, evergreen leaves, 3 to 4 inches long, have sometimes a spine in the axil. They are glossy, dark green on the upper side, paler beneath. The calyx is cup-shaped and the thick, fleshy petals, five in number, are intensely white, and curl back.

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Orange   ”specifically, sweet orange” refers to the citrus tree Citrus sinensis (syn. Citrus aurantium L. var. dulcis L., or Citrus aurantium Risso) and its fruit. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Citrus maxima) and tangerine (Citrus reticulata). It is a small flowering tree growing to about 10 m tall with evergreen leaves, which are arranged alternately, of ovate shape with crenulate margins. The orange fruit is a hesperidium, a type of berry.

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The word “orange” ultimately comes from Sanskrit narang or Tamil. The fruit typically has 11 individual pieces inside and in Tamil, the word “Orangu” translates to “6 and 5” implying 11. Oranges originated in southeast Asia, in either India, Vietnam or southern China. The fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange. In a number of languages, it is known as a “Chinese apple” (e.g. Dutch Sinaasappel, “China’s apple”).

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Oranges are highly valued for their vitamin C content. It is a primary source of vitamin C for most Americans. This wonderful fruit has more to offer nutritionally than just this one nutrient, containing sufficient amounts of folacin, calcium, potassium, thiamin, niacin and magnesium. Most of the consumption of oranges is in the form of juice. Eating the whole fruit provides 130% of the recommended dietary allowance for vitamin C, less than the juice, but more fiber, which is not present in the juice.

The fruit is technically a hesperidium, a kind of berry. It consists of several easily separated carpels, or sections, each containing several seeds and many juice cells, covered by a leathery skin, containing numerous oil glands. Orange trees are evergreens, seldom exceeding 30 ft in height. The leaves are oval and glossy and the flowers are white and fragrant.

These semitropical evergreens probably originated in Southeast Asia. Columbus and other European travelers brought sweet orange seed and seedlings with them to the New World. By 1820 there were groves in St Augustine, Florida, and by the end of the Civil War oranges were being shipped north in groves. A freeze produced a major set back in production in 1895, but by 1910 crops in Florida had been reestablished. Florida is the number one citrus producer, producing 70% of the U.S. crop, with 90% of that going into juice. However, Arizona, Texas, and California also produce small amounts, with variations in color and peel.

Fruit
All citrus trees are of the single genus Citrus, and remain largely interbreedable; that is, there is only one “superspecies” which includes lemons, limes and oranges. Nevertheless, names have been given to the various members of the citrus family, oranges often being referred to as Citrus sinensis and Citrus aurantium. Fruits of all members of the genus Citrus are considered berries because they have many seeds, are fleshy and soft, and derive from a single ovary. An orange seed is sometimes referred to as a pip.

Varieties:
Persian orange
The Persian orange, grown widely in southern Europe after its introduction to Italy in the 11th century, was bitter. Sweet oranges brought to Europe in the 15th century from India by Portuguese traders, quickly displaced the bitter, and are now the most common variety of orange cultivated. The sweet orange will grow to different sizes and colours according to local conditions, most commonly with ten carpels, or segments, inside.

Navel orange
A single mutation in 1820 in an orchard of sweet oranges planted at a monastery in Brazil yielded the navel orange, also known as the Washington, Riverside or Bahie navel. The mutation causes navel oranges to develop a second orange at the base of the original fruit, opposite the stem. The second orange develops as a cojoined twin in a set of smaller segments embedded within the peel of the larger orange. From the outside, the smaller, undeveloped twin left a formation at the bottom of the fruit, looking similar to the human navel.

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Because the mutation left the fruit seedless and therefore sterile, the only means available to cultivate more of this new variety is to graft cuttings onto other varieties of citrus tree. Two such cuttings of the original tree were transplanted to Riverside, California in 1870, which eventually led to worldwide popularity.

Today, navel oranges continue to be produced via cutting and grafting. This does not allow for the usual selective breeding methodologies, and so not only do the navel oranges of today have exactly the same genetic makeup as the original tree, but also, they all can even be considered to be the fruit of that single, now centuries-old tree.

On rare occasions, however, further mutations can lead to new varieties.

Valencia orange……....click to see
The Valencia or Murcia orange is one of the sweet oranges used for juice extraction. It is a late-season fruit, and therefore a popular variety when the navel oranges are out of season. For this reason, the orange was chosen to be the official mascot of the 1982 FIFA World Cup, which was held in Spain. The mascot was called “Naranjito” (“little orange”), and wore the colours of the Spanish soccer team uniform.

Blood orange….click to see

Orange output in 2005The blood orange has streaks of red in the fruit, and the juice is often a dark burgundy colour. The fruit has found a niche as an interesting ingredient variation on traditional Seville marmalade, with its striking red streaks and distinct flavour. The mandarin orange is similar, but smaller and sweeter, and the scarlet navel is a variety with the same diploid mutation as the navel orange.

Constituents: The peel of var. Bigaradia contains volatile oil, three glucosides, hesperidin, isohesperidin, an amorphous bitter principle, Aurantiamarin, aurantiamaric acid, resin, etc.

The ethyl ether of -naphthol, under the name of nerolin, is an artificial oil of neroli, said to be ten times as strong.

Oil of Orange Flowers is:
‘soluble in an equal volume of alcohol, the solution having a violet fluorescence and a neutral reaction to litmus paper. The specific gravity is 0.868 to 0.880 at 25 degrees C. (77 degrees F.). When agitated with a concentrated solution of sodium bisulphate it assumes a permanent purple-red colour.’
It must not be coloured by sulphuretted hydrogen.
Oil of Sweet Orange Peel contains at least 90 per cent o-limonene, the remaining 10 per cent being the odorous constituents, citral, citronellal, etc. It is a yellow liquid with the specific gravity 0.842 to 0.846 at 25 degrees C. (77 degrees F.).

Oil of Bitter Orange Peel, a pale yellow liquid, is soluble in four volumes of alcohol, the solution being neutral to litmus paper. The specific gravity is 0.842 to 0.848 at 25 degrees C. (77 degrees F.). The odour is more delicate than that of the Sweet Orange.

Fuming nitric acid gives a dark green colour to sweet peel and a brown to the bitter.

Medicinal Action and Uses:

The oil is used chiefly as a flavouring agent, but may be used in the same way as oil of turpentine in chronic bronchitis. It is non-irritant to the kidneys and pleasant to take.

On the Continent an infusion of dried flowers is used as a mild nervous stimulant.

The powdered Bitter Orange peel should be dried over freshly-burnt lime. For flavouring, the sweet peel is better, and as a tonic, that of the Seville or Bigaradia is preferred.

A syrup and an elixir are used for flavouring, and a wine as a vehicle for medicines.

The compound wine is too dangerous as an intoxicant, being mixed with absinthium, to be recommended as a tonic.

Preparations of Bitter Orange: Syrup, B.P., 1/2 to 1 drachm. Tincture, B.P. and U.S.P., 1/2 to 1 drachm. Infusion of Orange, B.P., 4 to 8 drachms. Infusion of Orange Compound, B.P., 4 to 8 drachms. Compound spirit, U.S.P., 1 to 2 drachms. Syrup, B.P., 1/2 to 1 drachm. Wine, B.P., a wineglassful.

Preparations of Sweet Orange: Syrup, B.P. and U.S.P., 1/2 to 1 drachm. Tincture, U.S.P., 1/2 to 1 drachm.

Make Oranges Part of Your 5 A Day Plan

Drink a cool glass of orange juice for breakfast or serve orange halves instead of grapefruit for a change.
Combine the juice with other fruits and yogurt in the blender for a smoothie any time of day.
A couple of tablespoons of orange juice concentrate can be added to a fruit cup for a great flavorful sauce.
Cut oranges into wedges and eat them for a light snack or use them as edible garnishes.
Buy a zesting tool or grate orange rind to use in recipes, rice, or stir fry for added flavor.
Carry an orange with you wherever you go, they come in their own covered container so you can just peel and eat orange segments whenever the snack craze occurs.
Orange juice can be used over fresh fruits to prevent browning.

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://botanical.com/botanical/mgmh/o/oraswe12.html
http://www.foodreference.com/html/artoranges.html
http://en.wikipedia.org/wiki/Orange_(fruit)

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Watermelon

Botanical Name:Citrullus lanatus
Family: Cucurbitaceae
Genus: Citrullus
Species:C. lanatus
Variety:lanatus
Kingdom:Plantae
Order: Cucurbitales

Watermelon (Citrullus lanatus, Family Cucurbitaceae) is both a fruit and a vegetable  and plant of a vine-like (climber and trailer) herb originally from southern Africa and one of the most common type of melon. This flowering plant produces a special type of fruit known by botanists as a pepo, which has a thick rind (exocarp) and fleshy center (mesocarp and endocarp); pepos are derived from an inferior ovary and are characteristic of the Cucurbitaceae. The watermelon fruit, loosely considered a type of melon (although not in the genus Cucumis), has a smooth exterior rind (green and yellow) and a juicy, sweet, usually red or yellow, but sometimes orange, interior flesh. The flesh consists of highly developed placental tissue within the fruit. The former name Citrullus vulgaris (vulgaris meaning “common”  Shosteck, 1974), is now a synonym of the accepted scientific name for watermelon, Citrullus lanatus.

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David Livingstone, an explorer of Africa, described watermelon as abundant in the Kalahari Desert, where it is believed to have originated. There, the ancestral melon grows wild and is known as the Tsamma melon (Citrullus lanatus var citroides).[citation needed] It is recognizable by its pinnatifid leaves and prolific fruit, up to 100 melons on a single vine. For this reason it is a popular source of water in the diet of the indigenous people. The flesh is similar to the rind of a watermelon and is often known as citron melon (distinct from the actual citron, of the citrus family); it is used for making pickles, and because of its high content of pectin is popular as a constituent of jams, jellies, and other gelled preserves. It has established itself in the wild in Baja California.

It is not known when the plant was first cultivated, but Zohary and Hopf note evidence of its cultivation in the Nile Valley from at least as early as the second millennium BC. Finds of the characteristically large seed are reported in Twelfth dynasty sites; numerous watermelon seeds were recovered from the tomb of Pharaoh Tutankhamun.

By the 10th century AD, watermelons were being cultivated in China, which is today the world’s single largest watermelon producer. By the 13th century, Moorish invaders had introduced the fruit to Europe; and, according to John Mariani’s The Dictionary of American Food and Drink, “watermelon” made its first appearance in an English dictionary in 1615.

Museums Online South Africa list watermelons as having been introduced to North American Indians in the 1500s. Early French explorers found Native Americans cultivating the fruit in the Mississippi Valley. Many sources list the watermelon as being introduced in Massachusetts as early as 1629. Southern food historian John Egerton has said he believes African slaves helped introduce the watermelon to the United States. Texas Agricultural Extension horticulturalist Jerry Parsons, Ph.D., lists African slaves and European colonists as having distributed watermelons to many areas of the world. Parsons also mentions the crop being farmed by Native Americans in Florida (by 1664) and the Colorado River area (by 1799). Other early watermelon sightings include the Midwestern states (1673), Connecticut (1747), and the Illiana region (1822).

SMALL SEEDLESS WATERMELON
Watermelon with yellow fleshUntil the 1940s, however, it was hard to find watermelons in good condition at grocery stores. Melon lovers had to grow their own, which tended not to keep for long, purchase them from local grocers supplied by truck farmers, or purchase them from roadside produce stands. Now they can be found in most any local grocery store, and if preferred in slices or whole, with seeds or without.

An American favorite for meals and snacks. People can’t seem to get enough of the sweet treat, and nutritionists have long appreciated the health benefits watermelon provides. Recently research has shed new light on its potential health benefits. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases. Watermelon is fat free, nutritionally low in calories and considered an ideal diet food, and is high in energy, making it a great energy boost!

Watermelon, the fruit that is really a Vegetable. Watermelon can be traced back to Africa and is part of the cucumber and squash family. Early watermelons were mainly rind and seeds. Today’s varieties are larger, the flesh sweeter, the seeds smaller and the rind thinner. It is perhaps the most refreshing, thirst quenching fruit of all. Watermelon consists of 92% water and 8% sugar, so it is aptly named. Americans eat over 17 lbs of watermelon each year. The largest one on world record (Guinness Book of World Records) weighed 262 pounds.

Then Charles Fredric Andrus, a horticulturist at the USDA Vegetable Breeding Laboratory in Charleston, South Carolina, set out to produce a disease-resistant and wilt-resistant watermelon. The result was “that gray melon from Charleston.” Its oblong shape and hard rind made it easy to stack and ship. Its adaptability meant it could be grown over a wide geographical area. It produced high yields and was resistant to the most serious watermelon diseases: anthracnose and fusarium wilt. Today, farmers in approximately 44 states in the U.S. grow watermelon commercially, and almost all these varieties have some Charleston Gray in their lineage. Georgia, Florida, Texas, California and Arizona are the USA‘s largest watermelon producers.

This now-common watermelon is large enough that groceries often sell half or quarter melons. There are also some smaller, spherical varieties of watermelon, both red- and yellow-fleshed, sometimes called “icebox melons.”

For commercial plantings, one beehive per acre (4,000 m² per hive) is the minimum recommendation by the US Department of Agriculture for pollination of conventional, seeded varieties. Because seedless hybrids have sterile pollen, pollinizer rows of varieties with viable pollen must also be planted. Since the supply of viable pollen is reduced and pollination is much more critical in producing the seedless variety, the recommended number of hives per acre, or pollinator density, increases to three hives per acre (1,300 m² per hive).

In Japan, farmers of the Zentsuji region found a way to grow cubic watermelons, by growing the fruits in glass boxes and letting them naturally assume the shape of the receptacle. The square shape supposedly makes the melons easier to stack and store, but the square watermelons are often more than double the price of normal ones. Pyramid shaped watermelons have also been developed.


Click for more knowledge on Watermelon Nutrition Facts. Health, Food & Diet

Varieties
There are more than 50 varieties of watermelon. Most have red flesh, but there are orange and yellow-fleshed varieties. Of the 50 varieties of watermelon throughout the United States, there are four general categories: Allsweet, Ice-Box, Seedless and Yellow Flesh.

Nutritional Facts:
Fat-free , Saturated fat-free , Very low sodium , Cholesterol-free , A good source of vitamin A, High in vitamin C

MEDICINAL USES:

Watermelon is best known as a thirst-quenching fruit that comes into season when temperature are at their hottest.  In traditional Chinese medicine it is used precisely to counter summer heat patterns characterized by excessive sweating, thirst, raised temperature, scanty urine, diarrhea, and irritability or anger. Watermelon fruit and juice soothe these symptoms, increasing urine flow and cleansing the kidneys.  The fruit’s refreshing properties extend to the digestive system, where it clears gas. Watermelon may be used in the treatment of hepatitis.  In hot weather it is helpful for those suffering from bronchitis or asthma. The cooling fruit pulp may be applied to hot and inflamed skin and to soothe sunburn.  The fruit, eaten when fully ripe or even when almost putrid, is used as a febrifuge The fruit is also diuretic, being effective in the treatment of dropsy and renal stones. The fruit contains the substance lycopine (which is also found in the skins of tomatoes). This substance has been shown to protect the body from heart attacks and, in the case of the tomato at least, is more effective when it is cooked.  The seeds can be mashed and used to expel worms.  The seed is sometimes used in the treatment of the urinary passages and has been used to treat bed wetting. It also has a hypotensive action. The dried pulp was once used as a powerful purgative.  It contains a cucurbitacin glycoside with antitumor properties. A fatty oil in the seed, as well as aqueous or alcoholic extracts, paralyze tapeworms and roundworms.  The rind of the fruit is prescribed in cases of alcoholic poisoning and diabetes.  The root is purgative and in large dose is said to be a certain emetic.

Watermelon as health food and drink.
Fresh watermelon may be eaten in a variety of ways and is also often used to flavor summer drinks and smoothies.

GOLDEN POT OF MINERALS :-
The growth of modern medicine/allopathy may well be enormous and tremendous in a short span of time but in some areas of medical aid modern medicine miserably failed and it has not achieved any remarkable success in curing many chronic ailments.Patients, alienated from traditional practices, are often over druged for the most trivial of health problems. Herbal remedies, particularly unani medicines offer effective cures, says Hakeem Hashmi, a prominent physician by rejuvenating body systems to fight disease; modern medicine directly attacks the disease and in the process weakens the system Hakeem Hashmi insists on eating available vegetable and fruit to keep a healthy life free from ailments. Hakeem Hashmi gives us valuable tips about one such fruit watermelon /Tarbooz which mineral rich with curative and nutritive qualitie Watermelon is a popular fruit of summer. It is the only fruit supposed to provide drink and food both. It is know in various names in different countries. In Arabic it is Tarbooz and also bateekh in Persian hindwana in Hindi it retains the name Tarbooz in Latin citrulis vulagris as its name suggests Tarbooz or watermelon appears to have their origin in the Middle East. From the Middle East countries and turkey watermelon spread out to the many parts of the world today even in U.S.A Europe watermelon is a popular fruit.
The fruit is growth on a creeper, which is normally grown in sandy places even in the sany banks of the rivers. The leaves of this creeper are artistically cut at the edges and quite broad in shape. Its flowers are whitish yellows. Watermelon appears dark green with many stripes. It is quite big at times more than a foot in diameter and about a kilo or more than in weight. Its pulp is a variety of colours from dark red to light yellow and even white. Its seeds are also are of various colours red to somewhat yellowish mostly black. Although they contain basically only mineral water yet that water has such mighty combination of certain necessary salts that their regular in take cures a lot of disease. It is a very tasty fruit, which produces instant coolness in the body its pulp is after removing the seeds. The water oozed out while cutting the fruit is also very good for digestive system. Its pulp is supposed to be rich in iron and magnesium and hence a very good food for those having weak liver and we all know that liver is one of the vital organs and its sluggishness or malfunctioning can cause score of other ailments. Liver if not be functioning well the whole of body becomes a mine of all sorts of weakness and a breeding ground for a number of ailments. Hence it is essential that liver must always be functioning well for keeping your liver in good condition watermelon helps in many ways.

HIGH BLOOD-PRESSURE: –
Juice extracted from seeds which contains cucurbocitrin helps in dialating the blood vessels activates the kidneys, brings down high blood-pressure and reduces oedema of the ankles juice is extracted by drying the seeds in shade powdered two spoonful of powder is put in 1 cup of boiling water for one hour strained taken 4 times relieves high blood-pressure.

JAUNDICE: –
Watermelon helps in curing enlarged liver and Jaundice while the patient may be treated by any branch of medicine he or she must be asked to regularly take watermelon juice / sherbet, given earlier after mixing it in the juice of sugar lane every morning and after noon till the yellow colour of the body is removed.

HEART DISEASE: –
Sherbat made with watermelon seeds mixed with rose petal black pepper poppy seeds and almonds in watermelon or milk very nourishing and imparts strength to heart and brain.

KIDNEY PROBLEMS: –
One cup of watermelon juice kept overnight in the open & taken with sugar candy in the morning helps in cleansing the kidneys.

HEAT STROKE: –
300 to 500 grams of watermelon taken with breakfast prevent & cure heat strokes.

STOMACH & DIGESTIVE PROBLEMS: –
Watermelon taken with little salt and pepper helps in removing constipation & other problems of indigestion.

HEADACHE: –
One class of watermelon juice mixed with sugar candy taken before breakfast cures chronic headaches.

NAUSEA: –
One cup of watermelon juice mixed with sugar candy checks nausea and control bile. A part these, watermelon is found to be a very curative for mental disorder, phobia, hysteria, sore lips, cough, short of breath, blood in spittle, vomiting, gonorrhoea, stone in kidney or bladder, anaemia, T.B, blood impurity impotency ulcers and Leucoderma. So improve your health eating more and more watermelon.

Health benefits of watermelon……...(A).…………....(B.)…………(C)…...(D)

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.

References:

http://en.wikipedia.org/wiki/Water-melon

http://www.hashmi.com/watermelon.html

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

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Fruits & Vegetables Herbs & Plants

Pineapple

Botanical Name :Ananas comosus
Bromeliaceae
Common Names: Pineapple, Ananas, Nanas, Pina.
Related Species: Pina de Playon (Ananas bracteatus).

Distant affinity: Pingwing (Aechmea magdalenae), Pinguin (Bromelia pinguin), Pinuela (Karatas plumier).

The pineapple (Ananas comosus) is a tropical plant and fruit (multiple), probably native to Brazil or Paraguay. It is a tall (1–1.5 m) herbaceous perennial plant with 30 or more trough-shaped and pointed leaves 30–100 cm long, surrounding a thick stem. The leaves of the Smooth Cayenne cultivar mostly lack spines except at the leaf tip, but the Spanish and Queen cultivars have large spines along the leaf margins. Pineapples are the only bromeliad fruit in widespread cultivation.

The name pineapple in English (or piña in Spanish) comes from the similarity of the fruit to a pine cone.

The word “pineapple”, first recorded in 1398, was originally used to describe the reproductive organs of conifer trees (now termed pine cones). When European explorers discovered this tropical fruit, they called them “pineapples” (term first recorded in that sense in 1664) because it resembled what we know as pine cones. The term “pine cone” was first recorded in 1695 to replace the original meaning of “pineapple”.

In the binomial “ananas comosus”, ananas comes the original (Peruvian) Tupi word for pineapple nanas, as recorded by André Thevenet in 1555 and comosus means “tufted” and refers to the stem of the fruit.

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Description Of Plant:
The pineapple plant is a terrestrial herb 2 1/2 to 5 ft (.75-1.5 m) high with a spread of 3 to 4 ft (.9-1.2 m); a very short, stout stem and a rosette of waxy, straplike leaves, long-pointed, 20 to 72 in (50-180cm) 1ong; usually needle tipped and generally bearing sharp, upcurved spines on the margins. The leaves may be all green or variously striped with red, yellow or ivory down the middle or near the margins. At blooming time, the stem elongates and enlarges near the apex and puts forth a head of small purple or red flowers, each accompanied by a single red, yellowish or green bract. The stem continues to grow and acquires at its apex a compact tuft of stiff, short leaves called the “crown” or “top”. Occasionally a plant may bear 2 or 3 heads, or as many as 12 fused together, instead of the normal one.

Fruit:
The fruitlets of a pineapple are arranged in two interlocking spirals, eight spirals in one direction, thirteen in the other; each being a Fibonacci number. This is one of many examples of Fibonacci numbers appearing in nature.

pineapple-2.jpg

The natural (or most common) pollinator of the pineapple is the hummingbird. Pollination is required for seed formation; the presence of seeds negatively affects the quality of the fruit. In Hawaii, where pineapple is cultivated on an agricultural scale, importation of hummingbirds is prohibited for this reason.

At one time, most canned and fresh pineapples were produced on Smooth Cayenne plants. Since about 2000, the most common fresh pineapple fruit found in U.S. and European supermarkets is a low-acid hybrid that was developed in Hawaii in the early 1970s. Pineapple is commonly used in desserts and other types of fruit dishes, or served on its own. Fresh pineapple is often somewhat expensive as the tropical fruit is delicate and difficult to ship. It will not ripen once harvested, so must be harvested ripe and brought to the consumer without delay. Pineapple is therefore most widely available canned. The pineapple juice has been fermented into an alcoholic beverage commonly called pineapple wine, which is a type of fruit wine, most commonly produced in Hawaii. Pineapples are also used as topping for American and European pizza, most commonly in the “Hawaiian” type pizza (where it is paired with ham or Canadian bacon).

Truly ripe pineapples are not found in the supermarket because almost all pineapple fruits are harvested at the mature-green stage of maturity. Fruit of the low-acid hybrid, usually containing “gold” in the brand name, are of good and consistent quality. Fruit of the best quality will have a fresh crown and little or no obvious shrinkage or wrinkling of the shell.

Food Uses
In Puerto Rico and elsewhere in the Caribbean, Spaniards found the people soaking pineapple slices in salted water before eating, a practice seldom heard of today.

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Field ripe fruits are best for eating fresh, and it is only necessary to remove the crown, rind, eyes and core. In Panama, very small pineapples are cut from the plant with a few inches of stem to serve as a handle, the rind is removed except at the base, and the flesh is eaten out-of-hand like corn on the cob. The flesh of larger fruits is cut up in various ways and eaten fresh, as dessert, in salads, compotes and otherwise, or cooked in pies, cakes, puddings, or as a garnish on ham, or made into sauces or preserves. Malayans utilize the pineapple in curries and various meat dishes. In the Philippines, the fermented pulp is made into a popular sweetmeat called nata de pina. The pineapple does not lend itself well to freezing, as it tends to develop off flavors.

Canned pineapple is consumed throughout the world. The highest grade is the skinned, cored fruit sliced crosswise and packed in sirup. Undersize or overripe fruits are cut into “spears”, chunks or cubes. Surplus pineapple juice used to be discarded after extraction of bromelain (q.v.). Today there is a growing demand for it as a beverage. Crushed pineapple, juice, nectar, concentrate, marmalade and other preserves are commercially prepared from the flesh remaining attached to the skin after the cutting and trimming of the central cylinder. All residual parts cores, skin and fruit ends are crushed and given a first pressing for juice to be canned as such or prepared as sirup used to fill the cans of fruit, or is utilized in confectionery and beverages, or converted into powdered pineapple extract which has various roles in the food industry. Chlorophyll from the skin and ends imparts a greenish hue that must be eliminated and the juice must be used within 20 hours as it deteriorates quickly. A second pressing yields “skin juice” which can be made into vinegar or mixed with molasses for fermentation and distillation of alcohol.

In Africa, young, tender shoots are eaten in salads. The terminal bud or “cabbage” and the inflorescences are eaten raw or cooked. Young shoots, called “hijos de pina” are sold on vegetable markets in Guatemala.

Dietary effects
Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. There is significant evidence pointing to the anti-inflammatory benefits of bromelain. Some have claimed that pineapple has benefits for some intestinal disorders while others claim that it helps to induce childbirth when a baby is overdue. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome.

It can also be used to enhance digestion. Despite these benefits, fresh pineapple may cause irritation of the tip of the tongue in some cases. Some may describe this sensation as a raw tingling of Vitamin C or a charge from a nine volt battery. This condition is only temporary and will most likely resolve itself within an hour.

Pineapple is a good source of manganese, as well as containing significant amounts of Vitamin C and Vitamin B1.

Other Uses
Fiber: Pineapple leaves yield a strong, white, silky fiber which was extracted by Filipinos before 1591. Certain cultivars are grown especially for fiber production and their young fruits are removed to give the plant maximum vitality. The ‘Perolera’ is an ideal cultivar for fiber extraction because its leaves are long, wide and rigid. Chinese people in Kwantgung Province and on the island of Hainan weave the fiber into coarse textiles resembling grass cloth. It was long ago used for thread in Malacca and Borneo. In India the thread is prized by shoemakers and it was formerly used in the Celebes. In West Africa it has been used for stringing jewels and also made into capes and caps worn by tribal chiefs. The people of Guam hand-twist the fiber for making fine casting nets. They also employ the fiber for wrapping or sewing cigars. Pina cloth made on the island of Panay in the Philippines and in Taiwan is highly esteemed. In Taiwan they also make a coarse cloth for farmers’ underwear.

The outer, long leaves are preferred. In the manual process, they are first decorticated by beating and rasping and stripping, and then left to ret in water to which chemicals may be added to accelerate the activity of the microorganisms which digest the unwanted tissue and separate the fibers. Retting time has been reduced from 5 days to 26 hours. The rested material is washed clean, dried in the sun and combed. In mechanical processing, the same machine can be used that extracts the fiber from sisal. Estimating 10 leaves to the lb (22 per kg), 22,000 leaves would constitute one ton and would yield 50-60 lbs (22-27 kg) of fiber.

Juice: Pineapple juice has been employed for cleaning machete and knife blades and, with sand, for scrubbing boat decks.

Animal Feed: Pineapple crowns are sometimes fed to horses if not needed for planting. Final pineapple waste from the processing factories may be dehydrated as “bran” and fed to cattle, pigs and chickens. “Bran” is also made from the stumps after bromelain extraction. Expendable plants from old fields can be processed as silage for maintaining cattle when other feed is scarce. The silage is low in protein and high in fiber and is best mixed with urea, molasses and water to improve its nutritional value.

Health Benefits:

A Digestive Aid and A Natural Anti-Inflammatory
Fresh pineapple is rich in bromelain, a group of sulfur-containing proteolytic (protein-digesting) enzymes that not only aid digestion, but can effectively reduce inflammation and swelling, and has even been used experimentally as an anti-cancer agent. A variety of inflammatory agents are inhibited by the action of bromelain. In clinical human trials, bromelain has demonstrated signifcant anti-inflammatory effects, reducing swelling in inflammatory conditions such as acute sinusitis, sore throat, arthritis and gout, and speeding recovery from injuries and surgery. To maximize bromelain’s anti-inflammatory effects, pineapple should be eaten alone between meals or its enzymes will be used up digesting food. Bromelain is found in both the flesh and stem of pineapple. Since it is deactivated by heat, pineapple juice and canned pineapple are not good sources of this health-promoting enzyme. In terms of getting bromelain from pineapple, fresh is definitely the way to go.

Fresh pine apple 60 g daily is useful for the cure of Kidney stone.

Anti-Tumor Compounds Found in Pineapple Stems
Two molecules found in pineapple stems have shown anti-tumor activity in research done at Australia’s Queensland Institute of Medical Research (QIMR). One of the molecules, called CCS, blocks the Ras protein, which is defective in approximately 30% of all cancers, while the other molecule, CCZ, stimulates the immune system to target and eliminate cancer cells.

Manganese and Thiamin (Vitamin B1) for Energy Production and Antioxidant Defenses
Pineapple is an excellent source the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of fresh pineapple supplies 128.0% of the DV for this very important trace mineral. In addition to manganese, pineapple is a good source of thiamin, a B vitamin that acts as a cofactor in enzymatic reactions central to energy production.
Protection against Macular Degeneration
In this study, which involved over 110,000 women and men, researchers evaluated the effect of study participants’ consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but pineapple can help you reach this goal. Add fresh pineapple to your morning smoothie, lunch time yogurt, any fruit and most vegetable salads. For example, try adding chunks of pineapple to your next coleslaw or carrot salad.

Medicinal Uses:

Bromelain: The proteolytic enzyme, bromelain, or bromelin, was formerly derived from pineapple juice; now it is gained from the mature plant stems salvaged when fields are being cleared. The yield from 368 lbs (167 kg) of stern juice is 8 lbs (3.6 kg) of bromelain. The enzyme is used like papain from papaya for tenderizing meat and chill proofing beer; is added to gelatin to increase its solubility for drinking; has been used for stabilizing latex paints and in the leather-tanning process. In modern therapy, it is employed as a digestive and for its anti-inflammatory action after surgery, and to reduce swellings in cases of physical injuries; also in the treatment of various other complaints.
The root and fruit are either eaten or applied topically as an anti-inflammatory and as a proteolytic agent. It is traditionally used as an antihelminthic agent in the Philippines.

A root decoction is used to treat diarrhea.

Folk Medicine: Pineapple juice is taken as a diuretic and to expedite labor, also as a gargle in cases of sore throat and as an antidote for seasickness. The flesh of very young (toxic) fruits is deliberately ingested to achieve abortion (a little with honey on 3 successive mornings); also to expel intestinal worms; and as a drastic treatment for venereal diseases. In Africa the dried, powdered root is a remedy for edema. The crushed rind is applied on fractures and the rind decoction with rosemary is applied on hemorrhoids. Indians in Panama use the leaf juice as a purgative, emmenagogue and vermifuge.

You may click to see:->The Health Benefits of Pineapple

->Health Facts on Pineapple

->Pineapple stem may combat cancer

Ornamental Value:-

The pineapple fruit with crown intact is often used as a decoration and there are variegated forms of the plant universally grown for their showiness indoors or out. Since 1963, thousands of potted, ethylene treated pineapple plants with fruits have been shipped annually from southern Florida to northern cities as indoor ornamentals.

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.

References:
http://en.wikipedia.org/wiki/Pineapple http://www.hort.purdue.edu/newcrop/morton/pineapple.html#Food%20Uses

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=34

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Citrus

Botanical Name :Citrus Limonum
Family: Rutaceae
Subfamily: Aurantioideae
Tribe: Citreae
Genus: Citrus
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Subclass: Rosidae
Order: Sapindales

Common Name:Lemon

Habitat :Citrus is believed to have originated in the part of Southeast Asia bordered by Northeastern India, Myanmar (Burma) and the Yunnan province of China. Citrus fruit has been cultivated in an ever-widening area since ancient times; the best-known examples are the oranges, lemons, grapefruit, and limes.

Description:
Citrus limon  plants are large shrubs or small trees, reaching 5–15 m tall, with spiny shoots and alternately arranged evergreen leaves with an entire margin. The flowers are solitary or in small corymbs, each flower 2–4 cm diameter, with five (rarely four) white petals and numerous stamens; they are often very strongly scented. The fruit is a hesperidium, a specialised berry, globose to elongated, 4–30 cm long and 4–20 cm diameter, with a leathery rind or “peel” called a pericarp. The outermost layer of the pericarp is an “exocarp” called the flavedo, commonly referred to as the zest. The middle layer of the pericarp is the mesocarp, which in citrus fruits consists of the white, spongy “albedo”, or “pith”. The innermost layer of the pericarp is the endocarp. The segments are also called “liths”, and the space inside each lith is a locule filled with juice vesicles, or “pulp”. From the endocarp, string-like “hairs” extend into the locules, which provide nourishment to the fruit as it develops.
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Citrus fruits are notable for their fragrance, partly due to flavonoids and limonoids (which in turn are terpenes) contained in the rind, and most are juice-laden. The juice contains a high quantity of citric acid giving them their characteristic sharp flavour. The genus is commercially important as many species are cultivated for their fruit, which is eaten fresh, pressed for juice, or preserved in marmalades and pickles.

They are also good sources of vitamin C and flavonoids. The flavonoids include various flavanones and flavones

Citrus fruits are notable for their fragrance, partly due to flavonoids and limonoids (which in turn are terpenes) contained in the rind, and most are juice-laden. The juice contains a high quantity of citric acid giving them their characteristic sharp flavour. They are also good sources of vitamin C and flavonoids.

The taxonomy of the genus is complex and the precise number of natural species is unclear, as many of the named species are clonally-propagated hybrids, and there is genetic evidence that even the wild, true-breeding species are of hybrid origin. Cultivated Citrus may be derived from as few as four ancestral species. Numerous natural and cultivated origin hybrids include commercially important fruit such as the orange, grapefruit, lemon, some limes, and some tangerines. Recent research has suggested that the closely related genus Fortunella, and perhaps also Poncirus and the Australian genera Microcitrus and Eremocitrus, should be included in Citrus. In fact, most botanists now classify Microcitrus and Eremocitrus as part of the genus Citrus.

Cultivation

As citrus trees hybridise very readily (e.g., seeds grown from Persian limes can produce fruit similar to grapefruit), all commercial citrus cultivation uses trees produced by grafting the desired fruiting cultivars onto rootstocks selected for disease resistance and hardiness.

The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical “green orange”. The lime plant in particular is extremely sensitive to cool conditions, thus it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits will actually change to a yellow color. Many citrus fruits are picked while still green, and ripened while in transit to supermarkets.

Citrus fruitsCitrus trees are not generally frost hardy. Citrus reticulata tends to be the hardiest of the common Citrus species and can withstand short periods down to as cold as −10 °C, but realistically temperatures not falling below −2 °C are required for successful cultivation. A few hardy hybrids can withstand temperatures well below freezing, but do not produce quality fruit. A related plant, the Trifoliate orange (Poncirus trifoliata) can survive below −20 °C; its fruit are astringent and inedible unless cooked.

The trees do best in a consistently sunny, humid environment with fertile soil and adequate rainfall or irrigation. (Older ‘abandoned’ Citrus in low valleyland may suffer, yet survive, the dry summer of Central California Inner Coast Ranges. Any age Citrus grows well with infrequent irrigation in partial/understory shade, but the fruit crop is smaller.) Though broadleaved, they are evergreen and do not drop leaves except when stressed. The trees flower (sweet-scented at 2 to 20 meters) in the spring, and fruit is set shortly afterward. Fruit begins to ripen in fall or early winter months, depending on cultivar, and develops increasing sweetness afterward. Some cultivars of tangerines ripen by winter. Some, such as the grapefruit, may take up to eighteen months to ripen.

Limes in a grocery store.Major commercial citrus growing areas include southern China and most part of Asia, the Mediterranean Basin (including Southern Spain), South Africa, Australia, the southernmost United States, and parts of South America. In the U.S., Florida, Texas, and California are major producers, while smaller plantings are present in other Sun Belt states.

Common Uses
Lemonade or limeade are popular beverages prepared by diluting the juices of these fruits and adding sugar. Lemons and limes are also used as garnishes or in cooked dishes. Their juice is used as an ingredient in a variety of dishes, it can commonly be found in salad dressings and squeezed over cooked meat or vegetables. A variety of flavours can be derived from different parts and treatments of citrus fruits. The rind and oil of the fruit is generally very bitter, especially when cooked. The fruit pulp can vary from sweet and tart to extremely sour. Marmalade, a condiment derived from cooked orange and lemon, can be especially bitter. Lemon or lime is commonly used as a garnish for water, soft drinks, or cocktails. Citrus juices, rinds, or slices are used in a variety of mixed drinks. The skin of some citrus fruits, known as zest, is used as a spice in cooking. The zest of a lemon can also be soaked in water in a coffee filter, and drank.Lemon-Tea is a very good and testful drink for many Asians.

Kaffir Lime Leaves:
Aroma and Flavour: The haunting bouquet is unmistakably citrus and scented. The full citrus flavour is imparted when the leaves are torn or shredded.

Culinary Use: Apart from the leaves of the bush , only the fruit rind is used, finely grated, in Thai and Indonesian dishes. The leaves are torn or finely shredded and used in soups and curries – they also give a distinctive flaour to fish and chicken dishes.

Medical Uses:

The citrus juice used to be included in Thai ointments and shampoo, and in tonics in Malaysia.
Citrus juice also has medical uses – the lemon juice is used to relieve the pain of bee stings. The orange is also used in Vitamin C pills, which prevents scurvy. Scurvy is caused by Vitamin C deficiency, and can be prevented by having 10 milligrams of Vitamin C a day. An early sign of scurvy is fatigue. If ignored, later symptoms are bleeding and brusing easily.

A native from Asia, probably from India, it is now widely cultivated in Italy, California and Australia. Lemon was unknown to the ancient Greeks arriving in Europe probably brought by Roman soldiers returning from Asia Minor. It is one of the most important and versatile natural medicines for home use. A familiar food as well as a remedy, it has a high vitamin C content that helps improve resistance to infection, making it valuable for colds and flu. It is taken as a preventative for many conditions, including stomach infections, circulatory problems and arteriosclerosis. Lemon juice and oil are effective in killing germs. It decreases inflammation and improves digestion.

The fruit is an excellent source of vitamin C and has cooling properties.  Lemon juice is a traditional remedy for sunburn, and it was once taken cold to relieve feverish conditions including malaria.   Today, hot lemon juice and honey is still a favorite home remedy for colds and its astringency is useful for sore throats. In the home, lemon juice may be used to descale kettles and acts as a mild bleach.  Lemons are an excellent preventative medicine and have a wide range of uses in the domestic medicine chest. The fruit is rich in vitamin C which helps the body to fight off infections and also to prevent or treat scurvy. It was at one time a legal requirement that sailors should be given an ounce of lemon each day in order to prevent scurvy. Applied locally, the juice is a good astringent and is used as a gargle for sore throats etc. Lemon juice is also a very effective bactericide. It is also a good antiperiodic and has been used as a substitute for quinine in treating malaria and other fevers.  Although the fruit is very acid, once eaten it has an alkalizing effect upon the body. This makes it useful in the treatment of rheumatic conditions.  The skin of the ripe fruit is carminative and stomachic. The essential oil from the skin of the fruit is strongly rubefacient and when taken internally in small doses has stimulating and carminative properties.  The stembark is bitter, stomachic and tonic.  Some of the plants more recent applications are as sources of anti-oxidants and chemical exfoliants in specialized cosmetics.  The bioflavonoids in the fruit help to strengthen the inner lining of blood vessels, especially veins and capillaries, and help counter varicose veins and easy bruising.

MAIN PROPERTIES: Antiseptic, anti-rheumatic, antibacterial, antioxidant, reduces fever.
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/Citrus

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

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