Category: Herbs & Plants

Mishamitita (Coptis teeta)

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Botanical Name:Ranunculaceae/Yunnan goldthread/Coptis teeta WAL
Family: Ranunculaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Ranunculales
Genus: Coptis
Species: C. teeta
Common name: Yun lian

Arabic: mamiran chini
Assamese: misimi tita
Hindi: haladiya bachnaga, mahamirana, mamira, mamiram, mamiran, mimira, mishmitita
Malayalam: pitarohini
Sanskrit: mamira, mamirah, mishamitita, mishamlita, pita, pitamula, supita, tikta, tiktamula
Tamil : pitarohini, pitarokini, peetarogini, pidarokini, mamiran
Urdu : mameeran, mameesa (mamira,mamiran), mamiran-i-chini, mamira
Other Common Names: From various places around the Web, may not be correct. See below.
Altin Ipligi [E], Chih Lien [E], Chonlin [H], Chuen-lien [H], Coptidis Radix [H], Coptidis Rhizoma [H], Honglane [H], Huang Lien [E], Hwang-lien [H], Mahmira [H], Mishmi Bitter [H], Mishmi Tita [H], Mu-lien [H], Tita [H], Wang Lien [E]

Mainly Used: In Ayurveda, Unani and Sidha L.

Parts Used: Dried Root

Habitat :E. Asia – N. China to the temperate regions of the Himalayas. Few species are endemic to India recorded only in the Himalayan region across Darjeeling in the West Bengal, Sikkim and Arunachal Pradesh in an altitude range of 2500-3000 m. It has been recorded in Lohit district, Dibang Valley district, Siang and upper Subansiri districts of Arunachal Pradesh.

Description: An evergreen perennial growing to 0.15m. . It is in leaf all year. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects. We rate it 1 out of 5 for usefulness.

click to see the pictures...

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

Coptis teeta is a rare species of flowering plant in the buttercup family. It is a species of importance in Chinese herbology. Known as Yunnan goldthread, its rhizome is used as an antimicrobial and anti-inflammatory. A number of factors contribute to its endangerment. It is endemic to a very small area in the eastern Himalayas where its habitat is rapidly declining, due in part to deforestation, it is overcollected for medicinal use, and its reproductive success is low. The plant is cultivated on a small scale in Yunnan using techniques that aim to conserve the species within its natural habitat. The Lisu people of the local area earn much of their income from cultivation of the plant, which they grow using traditional agroforestry methods that have little adverse impact on the ecosystem.

Cultivation details
We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of this country. It is cultivated as a medicinal plant in China. The following notes are based on the general needs of the genus.

Succeeds in a light moist humus-rich slightly acidic soil with a northerly aspect or light shade.

Propagation
Seed – best sown in a greenhouse as soon as it is ripe in an ericaceous compost[164]. Seal the pot in a polythene bag until germination takes place, which is usually within 1 – 6 months at 10°c. Stored seed should be sown as early in the year as possible. Four weeks cold stratification may be beneficial. Prick out the seedlings into individual pots when they are large enough to handle and grow on in a shady part of the greenhouse for at least their first winter. Plant them out in mid-autumn or in spring.
The root is harvested in the autumn and can be used fresh or dried.

Medicinal Uses:
Alterative; Anaesthetic; Analgesic; Antibacterial; Antispasmodic; Febrifuge; Ophthalmic; Pectoral.

The root is a pungent, very bitter, cooling herb that controls bacterial and viral infections, relaxes spasms, lowers fevers and stimulates the circulation. It is locally analgesic and anaesthetic and is used in Chinese medicine as a general panacea with alterative, ophthalmic and pectoral activity. The root contains several compounds that are effective in inhibiting various bacteria and they are a safe and effective treatment for many ailments, such as some forms of dysentery, that are caused by bacteria.

Improves appetite, restores digestion, gas, visceral obstructions, jaundice,improves bile flow, chronic gall bladder inflammation, debility, convalescence after fevers, debilitating diseases, atonic indigestion, mild forms of intermittent fevers, catarrhal and rheumatic conjunctivitis, dries excessive body moisture (e.g., water retention), all Pitta disorders, anal fissure, ulcerative colitis, vaginal infections, tumors, boils, carbuncles, inflammatory skin conditions, externally applied to sores (including mouth sores).

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/Coptis_teeta
http://www.bicco.com/herb_photo.html
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Coptis+teeta

http://envis.frlht.org.in/botanical_search.php?gesp=634%7CCoptis+teeta+WALL.

Tags Arunachal Pradesh, Ayurveda, Biology, Britain, China, Flowering plant, Gallbladder, Herbalism, Himalayas, India, Traditional Chinese medicine, West Bengal, Yunnan

Herbs & Plants

Cinquefoil

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Botanical Name:Potentilla simplex
Family: Rosaceae
Subfamily: Rosoideae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Genus: Potentilla
Common names:potentilla, five-fingers, tormentil, and barren strawberry.
Other Names: Five Fingers, Five-Finger Blossom, Five-finger grass, Sunkfield, Synkefoyle, Common Cinquefoil, Creeping Cinquefoil, Oldfield Cinquefoil
Parts used: The whole plant flowering, leaves.

Habitat:
Native to Eastern and Central N. America from Nova Scotia to North Carolina, Alabama, Minnesota and Missouri. Found growing in dry open woods, prairie hillsides, roadsides, old fields and waste places.

Description:
Cinquefoil is a genus of about 500 species of annual, biennial and perennial herbs.Many of the species have leaves divided into five leaflets arranged palmately (like the fingers of a hand), whence the name cinquefoil (French, cinque feuilles, “five leaves”), though some species (e.g. P. sterilis) have just three leaflets, and others (e.g. P. anserina) up to 15 or more leaflets arranged pinnately. The leaves of some cinquefoils are eaten by the larvae of some Lepidoptera species.

click to see the pictures…..>…...(01)...(1).………(2)....

The roots are long, slender rhizomes branched at the top from several crowns, from which arise the long-stalked leaves and solitary, yellow flowers that close up at night, and threadlike, creeping stems. The stem-runners root at intervals and often attain a length of 5 feet or more, spreading over a wide area. The name Five-leaf or Five Fingers refers to the leaves being divided into five leaflets. Each of these is about 1 1/2 inch long, with scattered hairs on the veins and margin. The margins of the leaflets serrated. In rich soils the leaflets are often six or seven. Flowers bloom in late May thru August. Harvest edible young shoots and leaves before flowers bloom. Gather entire plant, in bloom, dry for later herb use.

Recent genetic research has resulted in a number of changes to the circumscription of Potentilla (Eriksson et al., 2003).

The genera Duchesnea, Horkelia, and Ivesia, previously all regarded as distinct, have been shown to be members of Potentilla, though this change has not been universally adopted.

Conversely, the shrubby plant previously included in this genus as Potentilla fruticosa, does not to belong to Potentilla at all, and is now treated in the genus Dasiphora as Dasiphora fruticosa.

The two species formerly treated as Potentilla palustris and Potentilla salesowianum are now separated into the genus Comarum, while Potentilla tridentata is transferred to Sibbaldiopsis as Sibbaldiopsis tridentata, and Potentilla arguta is similarly now separated into the genus Drymocallis as Drymocallis arguta.

The silverweeds are also separable into the new genus Argentina, though these are closer to the typical species of Potentilla, and this separation is less well supported.

Potentilla is also related to the genera Geum and Dryas, and also to the strawberries in the genus Fragaria; Potentilla differs from the strawberries in having dry, inedible fruit (hence the name “barren strawberry” for some species).

Some species are grown as garden plants.

Cultivation: Cinquefoil is easily grown, prefers full sun but tolerating shade, in any moderately good well-drained soil. Sow seed early spring or autumn.

Collection and Harvesting :The best time to harvest and collect cinquefoil is in the month of June at the peak of summer. During collection, all the discolored or insect eaten leaves are rejected and only whole and undamaged parts are collected – it’s normal to uproot the entire plant. The proper way to dry cinquefoil is in shady sites.

Constituents: Cinquefoil contains tannins, resins, starches, glycine, tormentol, choline, amino acids, minerals (calcium, iron, sulfate, magnesium, potassium, silica, sodium), red pigment, vitamin C, bioflavonoids.

Medicinal Properities and Uses:
Cinquefoil is edible and medicinal, young shoots and leaves are edible in salad or cooked as a pot herb. The plant contains large amounts of tannins making it very astringent. A medicinal infusion made from the root is used in alternative medicine as an astringent, antiseptic, and tonic, used as a mouthwash for “thrash” and taken for dysentery and diarrhoea. A medicinal tonic is used for fevers and debility. A decoction is odontalgic, used as a gargle for loose teeth, spongy gums and, periodotal disease. Fresh juice mixed with honey removes hoarseness and relaxes sore throat, is very medicinal for coughs. A strong decoction is poured over infections, sores, rashes and as a bath additive it is soothing for reddened or irritated skin. An infusion of the leaves makes an excellent skin cleansing lotion and is also used cosmetically as a soothing lotion for reddened skin and for babies delicate skin. Powdered or crushed root stops bleeding. The plant is an ingredient in many anti-wrinkle cosmetic preparations for the skin.

The use of remedies made from the cinquefoil has a long history. Traditionally, cinquefoil was being employed as an herbal astringent and an anti-hemorrhagic agent. It was also a very common folk remedy for treating fevers and related problems in the body. The main anti-bleeding agent in the cinquefoil is the tannic acid present in the extracts of the herb, though the early traditional users of the herb were not aware of this fact. The presence of tannic acid is the reason for the extreme effectiveness of the cinquefoil remedy as an herbal astringent in stopping bleeding in any part of the body. The cinquefoil has also been traditionally linked with a potent ability to cure all kinds of fevers; this has been questioned in recent years, as repeated pharmacological investigations have not shown the herb to posses this ability.

Folklore:
It was an ingredient in many spells in the Middle Ages, and was particularly used as a magic herb in love potions. In an old recipe called ‘Witches’ Ointment’ the juice of Five-leaf Grass, smallage and wolfsbane is mixed with the fat of children dug up from their graves and added to fine wheat flour.
Dose: A medicinal infusion of 1 oz. of the herb to a pint of boiling water. Take 1 cup a day.

Decoction, 1 1/2 oz. of the root, boiled in a quart of water down to a pint.

How much to take:
Cinquefoil infusion: the herbal infusion can be taken thrice a day to treat all kinds of problems. The infusion can be prepared by steeping two teaspoonfuls of the dried and powdered herb in a cup of boiling water for fifteen minutes. The infusion can be prepared fresh on a daily basis.
Herbal compress: chopped cinquefoil can be prepared into an herbal compress to relieve topical disorders. Use one to two tablespoonfuls of chopped fresh cinquefoil and boil it in half a liter – a pint – of water. Allow the herb to steep in the boiling water twenty minutes before straining and cooling. The lukewarm herbal infusion can be made into a moist compress and applied on affected areas of the body. As soon as the herbal compress dries out, it must be moistened in the infusion again – this can be repeated throughout the day for maximum relief.
Cinquefoil tincture: the cinquefoil tincture can be taken in doses of two ml thrice daily to treat a variety of problems.

Applications :
Cinquefoil is also consumed as a vegetable in Europe and other places. Tender leaves of the cinquefoil can be eaten raw, or finely chopped and added in a salad or cooked in a variety of dishes such as hotpot or vegetable soups. To make external compresses, use dried whole plants that have been dried in the shade. Compresses can also be prepared from fresh decoction – made by steeping one dried whole plant in a cup or 250 ml of water. This herbal compress is excellent for the treatment of external disorders such as suppurations and hemorrhage or bruising. Herbal cinquefoil meant for consumption can be prepared by steeping the dried whole root in a cup – 250 ml – of boiling water. This remedy can be drunk to gain relief from problems like diarrhea, gastritis or uterine hemorrhaging particularly if these problems are chronic in nature. Herbal remedies made from the cinquefoil are also effective in the treatment of fractures or cases of chronic osteoporosis in patients. Since there are no side effects associated with the use of the cinquefoil, the remedies may be used in complete safety and without fear for prolonged treatments that extend for one or two consecutive months. Such treatments are particularly beneficial when the herb is used in combination with other beneficial plants that are rich in chlorophyll content, including plants like the plantain. Cinquefoil remedies can also be combined with herbs which are rich in vitamin C, such as watercress and common sorrel for maximum effectiveness. The combination of the herbal remedies in this way permits an increase in the total volume of minerals and tannins that can be absorbed by the body at any one time during the treatment. Cinquefoil is an extremely effective herb for the detoxification of the body. Addicts to any addictive chemicals benefit from the cinquefoil as the herb helps such people to walk away from addictive alkaloids like nicotine found in tobacco and cocaine extracted from coca leaves.

Pain- Relieving -Decoction:
4 t (10g) fresh cinquefoil leaves
1 t (5 g) fresh valerian roots (if dried, use 3 t)
4 cups (1 liter) water
Boil the fresh plants for 5 minutes (or infuse for 15 minutes if they are dried). Drink 1 cup (250 ml), 4 times daily, before meals.

Effective against all kinds of pain stemming from headaches, diarrhea, neuralgia, premenstrual cramps and even contractions during childbirth.

Resources:
http://en.wikipedia.org/wiki/Potentilla
http://www.herbs2000.com/herbs/herbs_cinquefoil.htm

Tags Comarum, Dasiphora, Division, Flower, Fragaria, Garden Strawberry, Herb, Middle Ages, North Carolina, Nova Scotia, Plant, Potentilla

Herbs & Plants

Karanj

Post author By Mukul
Post date December 12, 2008
No Comments on Karanj

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Botanical Name:Pongamia glabra
Family : Fabaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Genus: Pongamia
Species: P. pinnata

Other Name:Pongamia pinnata, Indian Beech Tree, Honge Tree, Pongam Tree, Panigrahi

Habitat : Originated in India and is found throughout Asia.

Description:
It is a deciduous legume tree that grows to about 15-25 meters in height with a large canopy which spreads equally wide. The leaves are a soft, shiny burgundy in early summer and mature to a glossy, deep green as the season progresses. Small clusters of white, purple, and pink flowers blossom on their branches throughout the year, maturing into brown seed pods. The tree is well suited to intense heat and sunlight and its dense network of lateral roots and its thick, long taproot make it drought tolerant. The dense shade it provides slows the evaporation of surface water and its root nodules promote nitrogen fixation, a symbiotic process by which gaseous nitrogen (N3) from the air into NH3+ (a form of nitrogen available to the plant). Withstanding temperatures slightly below 0°C to 50°C and annual rainfall of 50–250 cm, the tree grows wild on sandy and rocky soils, including oolitic limestone, but will grow in most soil types, even with its roots in salt water…

CLICK & SEE THE PICTURES

Constituents:Seeds contain 27% bitter and dark (sherry) coloured fixed oil (pongamia oil). The oil contains toxic flavonoids including 1.25% karanjin and 0.85% pongamol alkaloid, resin, mucilage and sugar.

Uses:
Known by many names (Indian Beech, Pongam, Honge, Ponge, and Karanj among other) it is a tree that is well-adapted to arid zones and has many traditional uses. It is often used for landscaping purposes as a windbreak or for shade due to the large canopy and showy fragrant flowers. The bark can be used to make twine or rope and it also yields a black gum that is used to treat wounds caused by poisonous fish. The flowers are used by gardeners as compost for plants requiring rich nutrients. Juices from the plant, as well as the oil, are antiseptic and resistant to pests. In addition the Pongam tree has the rare property of producing seeds of 25-35% lipid content. The seed oil is an important asset of this tree having been used as lamp oil, in soap making, and as a lubricant for thousands of years. This oil is rapidly gaining popularity as a source of feedstock for bio-diesel production.

Medicinal Uses: .Seed extract is used for Skin problems, in tanning, Shops, infestation of grains, piscidal, insecticidal, nematicidal and bactericidal activity.

According to Ayurveda, Karanj is anthelmintic, alexipharmic and useful in diseases of eye, vagina, skin. The oil has been used to treat tumours, wounds, ulcers, itching, enlargement of spleen and abdomen, urinary discharges. It also reputed to cure biliousness, piles, head pains, leucoderma, skin diseases and wounds.

The fruits and sprouts are used in folk remedies for abdominal tumors in India, the seeds for keloid tumors in Sri Lanka, and a powder derived from the plant for tumors in Vietnam. In sanskritic India, seeds were used for skin ailments. Today the oil is used as a liniment for rheumatism. Leaves are active against Micrococcus; their juice is used for colds, coughs, diarrhea, dyspepsia, flatulence, gonorrhea, and leprosy. Roots are used for cleaning gums, teeth, and ulcers. Bark is used internally for bleeding piles. Juices from the plant, as well as the oil, are antiseptic. It is said to be an excellent remedy for itch, herpes, and pityriasis versicolor. Powdered seeds are valued as a febrifuge, tonic and in bronchitis and whooping cough. Flowers are used for diabetes. Bark has been used for beriberi. Juice of the root is used for cleansing foul ulcers and closing fistulous sores. Young shoots have been recommended for rheumatism. Ayurvedic medicine described the root and bark as alexipharmic, anthelmintic, and useful in abdominal enlargement, ascites, biliousness, diseases of the eye, skin, and vagina, itch, piles, splenomegaly, tumors, ulcers, and wounds; the sprouts, considered alexeteric, anthelmintic, apertif, and stomachic, for inflammation, piles and skin diseases; the leaves, anthelmintic, digestive, and laxative, for inflammations, piles and wounds; the flowers for biliousness and diabetes; the fruit and seed for keratitis, piles, urinary discharges, and diseases of the brain, eye, head, and skin, the oil for biliousness, eye ailments, itch, leucoderma, rheumatism, skin diseases, worms, and wounds. Yunani use the ash to strengthen the teeth, the seed, carminative and depurative, for chest complaints, chronic fevers, earache, hydrocele, and lumbago; the oil, styptic and vermifuge, for fever, hepatalgia, leprosy, lumbago, piles, scabies, and ulcers.

Cautions: Generally non-toxic and non-sensitizing. Use well diluted. Avoid during pregnancy.

Research Efforts:
The seed oil has been found to be useful in diesel generators and, along with Jatropha, it is being explored in hundreds of projects throughout India and the third world as feedstock for biodiesel. It is especially attractive because it grows naturally through much of arid India, having very deep roots to reach water, and is one of the few crops well-suited to commercialization by India’s large population of rural poor. Several unelectrified villages have recently used Honge oil, simple processing techniques, and diesel generators to create their own grid systems to run water pumps and electric lighting.

In 2003 the Himalayan Institute of Yoga Science and Philosophy as part of its Biofuel Rural Development Initiative started a campaign of education and public awareness to rural farmers about Pongamia in two Indian states. One of the Himalayan Institute’s partners developed a consistently high yield scion that reduced the time it takes to mature from 10 years to as little as three. To help the farmers in the transition from traditional crops to the Pongamia tree the Indian government has contributed over $30 million in low-interest loans and donated 4.5 million KG of rice to sustain impoverished drought-stricken farmers until the trees begin to produce income. Since the project began in 2003 over 20 million trees have been planted and 45,000 farmers are now involved.

In 2006 the Himalayan Institute began looking at locations in Africa to transplant the Pongamia tree into. Initially they began in Uganda but due to the lack of infrastructure and growing desertification the project has been growing very slowly. They have also begun a project in the Kumbo region of Cameroon where conditions are better. There has been some suggestions that the Pongamia tree could be grown all the way across the continent as a way to prevent the encroachment of the Sahara.

The University of Queensland node of the Center for Excellence in Legume Research, under the directorship of Proffessor Peter Gresshoff, in conjunction with Pacific Renewable Energy are currently working on Pongamia Pinnata for commercial use for the production of Biofuel. Projects are currently focussed on understanding aspects of Pongamia including root biology, grafting, salinity tolerance, and the genetics of the oil production pathways.
Click to see:->
Oil from Karanj tree can be the best option of bio fuel

Known Hazards: All parts of the plant are toxic and will induce nausea and vomiting if eaten, the fruits and sprouts, along with the seeds.

Resources:
http://www.bicco.com/herb_photo.html
http://en.wikipedia.org/wiki/Pongamia_pinnata
http://www.newdirectionsaromatics.com/karanj-seed-essential-oil-p-266.html

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

Herbs & Plants Herbs & Plants (Spices)

Aletris Farinosa

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Botanical Name: Aletris Farinosa
Family: Nartheciaceae
Genus: Aletris
Species: A. farinosa
Kingdom: Plantae
Order: Dioscoreales

Common Names : Blazing star, Star grass, Starwort, False unicorn root.
Other common names.—Star grass, Colic root, True Unicorn Root, Ague Root, blazing star, mealy starwort, starwort unicorn root, true unicorn root, unicornplant, unicorn’s-horn, colicroot, devil’s-bit, ague grass, ague root, aloeroot, crow corn, huskwort. Some of the common names are also used in connection with Helonias (Chamaelirium luteum (L.) A. Gray), which causes much confusion, although the two plants do not bear any close resemblance. It is best, therefore, to designate it as Aletris, under which name it is best known in the drug trade.
Part used.—The rootstock, which should be collected in autumn.

Habitat :Aletris occurs in dry, generally sandy soil, from Maine to Minnesota, Florida, and Tennessee. It grows wild in bottom land, moist soil; and full sun to part shade, such as the edge of wooded areas in Eastern United States.

Description::Aletris Farinosa is a slow growing perennial herb. Aletris first presents as a starburst of basal leaves, sending up spikes that boast small white flowers from April to July. This native herb is no longer common due to habitat destruction; and should not be harvested in the wild for medicinal use. Height: 1-3 feet, Flower size: 1/4 to 1/2 inch long, Flower color: white,Flowering time: May to August.
click to see the pictures…>...(01)…...….(1).…....(2).…..

Aletris is a small herb. The leaves are all radical and grass-like, from 1/4 to 1/2 inch wide, and from 2 to 4 inches long. They are smooth, entire, acute, and of a firm texture, and have from 6 to 10 parallel and quite prominent veins. The flowering stem is erect, from 2 to 3 feet high, and arises from the center of the cluster of root leaves. It has no stem leaves, but at intervals of about 2 inches, there are very small, linear scales, which may readily escape detection without a close examination. The stems are round and striate near the base, but angular above. The flowers are perfect, and in slender, terminal, simple racemes. They are on short pedicles, with small bracts at the base. The perianth is cylindrical, urn-shaped, white, with a yellowish tinge at the apex; wrinkled, rough and mealy outside, and 6-cleft at the summit. The stamens are 6, small and included. The ovary is ovate, and tapers to a slender style, which is trifid at the apex. The fruit is a dry, many-seeded, acute pod, opening by 3 valves.

How to Grow Aletris Farinosa
Aletris can be grown from root divisions and in my opinion is a good candidate for “plant rescues”. Serious attempts at cultivation are needed if this plant is to be sustainable for medicinal use. It is slow growing and little cultivation information is available.

It is reported to take two years in a greenhouse from seed, one grower said it died as soon as he transplanted it to the outdoors. Frankly that is the only person I found who reported anything about growing this plant. That does not mean it cannot be propagated.

Chemical Constituents: – Alkaloids, Diosgenin, Saponin

Medicinal Properties:

Antiinflammatory; Bitter; Diuretic; Narcotic; Tonic.

The greatest value of unicorn root is its tonic influence on the female generative organs, proving to be of great use in treating cases of habitual miscarriages. It also promotes the appetite and is used in the treatment of diarrhoea, rheumatism and jaundice.

The root is bitter, diuretic, narcotic and tonic. Only use the dried rootstock, in large doses the fresh root is somewhat narcotic, emetic and cathartic. A decoction of the root is a bitter tonic and has been used for expelling flatulence and for various uterine disorders. It is used in the treatment of colic, though small doses, especially of the fresh root, can cause hypogastric colic. The root is harvested in late summer after flowering and dried for later use.

The root contains diosgenin, which has both anti-inflammatory and oestrogenic properties.

A tea of the leaves has been used in the treatment of colic, stomach disorders, dysentery and bloody dysentery
Aletris is used for “Female Complaints”, tones the uterus, anodyne, calms stomach, may have narcotic properties. Avoid use in pregnancy and when breastfeeding. No known interactions or contraindications, but may have estrogenic properties and should be avoided when estrogen is contra-indicated.

Action, Medical Uses and Dosage.—Owing to the confusion which formerly resulted from the substitution of the root of aletris for helonias, erroneous statements have been made regarding the status of the drug in female complaints. The drug must be restudied to determine its true place in therapy. Enough is known, however, to place it among the simple bitter tonics and stomachics, and as such it is employed to promote the appetite and aid digestion, and in flatulence, colic, borborygmi, etc. This root and its preparations are almost entirely employed in dyspeptic conditions; while, in the abnormal conditions of the female reproductive organs, the chamaelirium is used. The dose of specific aletris is from 5 to 20 drops.

Other species.—Three other species of Aletris, namely, Aletris aurea Walt., A. lutea Small. and A. obovata Nash, bear much resemblance to A. farinosa and are for this reason no doubt frequently collected with the latter.

Click to see:-> Homeopathic Remedies

History and Folklore
Keeps evil at bay when sprinkled around home or worn as sachet.

Resources:
http://www.ct-botanical-society.org/galleries/aletrisfari.html
http://www.henriettesherbal.com/eclectic/kings/aletris.html

http://www.hort.purdue.edu/newcrop/herbhunters/aletris.html

http://www.biol.vt.edu/digital_atlas/index.php?do=plant&plant=101

http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Aletris+farinosa

Tags 3 Feet High and Rising, Aletris, Botany, Flower, Habitat destruction, Health care, Herbs, Liliaceae, Plant, Seed, True Unicorn Root, United States

Fruits & Vegetables Herbs & Plants

Pak Choy

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Botanical Name:Brassica rapa
Family: Cruciferae
Genus: Brassica
Synonyms: Brassica parachinensis – L.H.Bailey.
Known Hazards: None known

Common Names:bok choy, pak choi, choi sum, Chinese white cabbage, Chinese flowering cabbage, Peking cabbage, celery cabbage, and white mustard cabbage.
Nomenclature
In Mandarin Chinese bai cai ( “white vegetable”) refers to both groups of B. rapa. However, the English word bok choy and its variations bok choi and pak choi are derived from the Cantonese cognate, which instead denotes one specific variety of cabbage, namely those with white stems and dark green leaves. The other varieties all have different names which entered the English language as you choy, choy sum, napa and baby bok choy, etc. Hence the English word bok choy (and its Cantonese source) is not equivalent to the Mandarin word bai cai, though the Chinese characters are the same.

Description:
Pak Choy have gloss, dark green leaves with long, large white petioles. They are generally called Full Size White Pak Choy in the markets. These varieties grow best in mild and slightly cold climates, suitable for fall crops. They may go into the pre-matured flowering in heat conditions. Pak Choy is used extensively in Cantonese cooking. Many varieties can grow up to 20 inches high.

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A type of Chinese vegetable of the mustard family. It has dark green leaves and white celery-like stalks that have a mild, slightly peppery flavor. Both the greens and the stalks are popular in salads and the stalks are often used in stir-fry recipes.Pak Choy is available throughout the year. When selecting, look for a firm compact head with fresh leaves. The cabbage should be used when fresh if possible because it does not store well. If it is necessary to store, keep it in the vegetable drawer of the refrigerator, wrapped in plastic, and it should stay fresh for 4 to 5 days.

Cultivation details:
Succeeds in full sun in a well-drained fertile preferably alkaline soil. Prefers a pH of 5.5 to 7. Prefers a cool moist reasonably fertile soil. The plant is shallow rooted and intolerant of drought, it responds well to a moist fertile soil but succeeds in poorer soils than standard Pak choi. Hardy to about -10°c, the plants stand up well to snow but are less likely to stand up to prolonged winter wet. The prostrate forms are hardier than semi-prostrate forms. The rosette pak choi is widely cultivated in China for its edible leaves, there are several named varieties. It is slower-growing than standard Pak choi, B. rapa chinensis.

choy seeds are extremely small, so difficult to handle when sowing. Pak choy can either be sown direct in the row and thinned to an appropriate spacing, or transplanted 15 to 30 days, depending on the variety, after seeding. Transplanting may reduce bolting, especially during summer. The soil should be well prepared so that the beds are raised with good drainage and air circulation.

Within row spacing varies from 2.5 to 10 cm for the smallest varieties and up to 45 cm for the largest. Spacing between rows varies between 15 and 30 cm. Do not sow seeds deeper than 2 cm below the surface.

Pak choy is a shallow-rooted crop and requires frequent watering. Apply light irrigations to avoid leaching. Outdoor plants can be protected by film covers in winter and shading net in summer. Do not apply large amounts of nitrogen to soil as this may increase the incidence of bacterial soft rots in pak choy.

Harvesting:
Pak choy are usually harvested by hand, cut off at the base 35 to 55 days after sowing. Pak choy should always be picked when leaves are fresh and crisp, and before the outer leaves turn yellow. Remove any dead or damaged leaves, trim the base flush with the first petiole and wash the plant. Harvest during a cooler part of the day. Yields are usually about 15 tonne per hectare. Market prices are highest for green, turgid produce.

Uses:
Pak choy is a vegetable which has been cultivated in China for thousands of years. In addition to being widely used in Chinese cuisine, pak choy or “white vegetable” is very popular in other parts of Asia as well. Many English speakers know pak choy as bok choy or pak choi, thanks to disagreement about how the Chinese word for this vegetable should be transliterated. Whatever you call it, pak choy is a very versatile, tender, flavorful vegetable which can be used in a wide assortment of dishes.

This vegetable is also sometimes called “Chinese cabbage,” a reference to the fact that it is classified in the Brassica genus, to which cabbages belong. Brassicas are also members of the mustard family, and they have a distinctive tangy, somewhat spicy flavor as a result. Brassica chinensis, as pak choy is more formally known, comes in a wide variety of sizes and colors, thanks to the development of specific cultivars.

Classic pak choy has white, crunchy stems and dark green leaves, both of which are edible. In China, the smaller the vegetable is, the more favorably it is viewed, because small pak choy plants tend to be more tender. Outside of China, some cooks seek out larger versions, as they are under the impression that bigger is better, but if you can obtain smaller vegetables, you may find that they are much more tasty; many markets sell young pak choy as “baby pak choy,” and it is growing easier to find. Big pak choy bunches tend to be woody and lacking in flavor.

Tender young pak choy only needs to be cooked very briefly, and the leaves take even less time to cook than the stems. Most cooks separate leaves and stems, throwing the leaves into a dish at the last minute to lightly wilt them before serving. The stalks can be allowed to cook a bit longer than the leaves, although many people favor a brief cooking time to leave the stalks crunchy and tender, rather than allowing them to soften.

Many cooks like to use pak choy in stir fries, and it can also be used in soups, curries, spring rolls, and a variety of other dishes. The flavor of pak choy is very mild, with a hint of a tangy bite which betrays its place in the mustard family, and this vegetable is also very healthy. It is high in calcium, like other Brassicas, and it also has high levels of vitamins A and C.
Click to see:->Pak Choy cooking Terms

Resources:
http://www.wisegeek.com/what-is-pak-choy.htm
http://www.pfaf.org/database/plants.php?Brassica+rapa+parachinensis
http://en.wikipedia.org/wiki/Bok_choy
http://www2.dpi.qld.gov.au/horticulture/5300.html
http://www.evergreenseeds.com/larleafpetty.html

Tags Brassica, Brassicaceae, China, Chinese, Chinese cabbage, Chinese character, Chinese language, English language

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