Category: Herbs & Plants

Leadwort

Post author By Mukul
Post date June 30, 2007
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Description:
Leadwort, sometimes called plumbago, is a late summer and fall gem that is easily forgotten the rest of the year. Its green foliage is fairly nondescript until the blue flowers open on red stems in late August. These are leaf-losing (deciduous), flowering shrubs that can be grown in a greenhouse in the North and outdoors in the far South. P. capensis, the more popular kind, is from southern Africa. In a greenhouse it needs a winter temperature of 45-50 degrees. It will flourish outdoors in a sunny area in mild climates such as Florida and California. In a greenhouse this plant can reach a height of 8 feet or more. It bears clusters of beautiful pale blue flowers, mostly in the summer, but it more or less continues throughout the autumn months. The long shoots can be trained up onto a trellis or other support. A white flowered variety, P. capensis alba, is also grown. Another kind P. indica (rosea), produces rose-colored blooms in the winter and spring. It needs a higher temperature (55-60 degrees) than P. capensis. The plant blooms through and beyond light frosts. Frosts only add to its interest in the Garden by inducing a rich, red, leaf in the fall.

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Though a fall knockout, plumbago is best planted in the spring. It spreads slowly from rhizomes that need time to get established before winter. The upright stems with woody bases grow to 18 inches. The plant is rated hardy to USDA zone 5 for Front Range Gardens.

Leadwort is very shade tolerant, blooming in spots that receive only a couple hours of sunlight daily. It also thrives in full sun. Plants prosper in average soils and require only occasional watering once established.

Try planting leadwort in combination with feather reed grass, tufted hair grass, asters, buff-red flowered sedums, purple coneflower, and yellow, red or lavender-pink mums. This plant also goes well with yellow, late-summer blooming black-eyed Susans and other sunflower relatives.

Varities: P. capensis; P. capensis alba; P. indica.

Propagation: Cuttings are used to increase these plants. New shoots are taken and inserted in pots of sandy soil in the spring or early summer. The pots are set in a propagating case for a few weeks, kept moist, and provided with shade from bright sunlight. P. indica can also be increased by root cuttings.

Medicinal Uses:
The root of the plant is acrid and stimulant.It is useful in inducing copious perspiration and in promoting salivation. It also strengthen stomach and aids in the action.Its leaves are almost tasteless, have hard cellulose and are slightly slimy.Raw juice of its leaves can be taken by itself or can be added to mixed green vegetables and lettuces to prepare cake. The herb is useful in the treatment of rheumatic and paralytic affections. Blended with little mild oil such as refined coconut oil , it is applied externally over the affected parts.

Its leaves are useful in dyspepsia,diarrhea and piles. It increases digestive power s and stimulates appetite. The herb is used in the treatment of chronic skin diseases as well as in leucoderma. and baldness. The paste made with the salt and water is useful for obstinate skin diseases such as syphilitic ulcers. scabies varicose ulcers and ringworm.Paste of the root is also used over glandular tumors and abscesses. The fresh juice of the root is very acrid and blisters the skin.

Precautions:
The root of the herb in large dose is narcotic and irritant. It should therefore be given only in small doses.

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:

Miracles of Herbs

http://www.botany.com/plumbago.html
http://www.ext.colostate.edu/ptlk/1048.html

Tags Coconut oil, Gardens, Hardiness zone, Health care, Home, Leaf vegetable, Plant, Shopping

Fruits & Vegetables Herbs & Plants

Pumpkin

Post author By Mukul
Post date June 29, 2007
1 Comment on Pumpkin

Botanical Name: Pumpkin
Family: Cucurbitaceae
Genus : Cucurbita

Habitat: Pumpkin is believed to have originated in Mexico and South America.Now it is cultivated through out the world.
Description:
Pumpkin plants are short lived annual or perennial vines with branching tendrils and broad lobed leaves. The plant produces large yellow or orange flowers and a pepo fruit (berry with a thick rind) known as a pumpkin. The fruit can range greatly in size, from miniature pumpkins weighing a few ounces to giant pumpkins which can reach over 75 lbs (34 kg). The skin of the pumpkin is usually ribbed and is usually orange on color although some varieties are green, grey, yellow or red in color. Pumpkin plants are usually grown as annuals, surviving one growing season and the vines are capable of reaching 15 m (50 ft) in length if vines are allowed to root.

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A pumpkin is a squash fruit, usually orange in color when ripe (although there are also white, red, and gray varieties). Pumpkins grow as a gourd from a trailing vine of the genus Cucurbita (family Cucurbitaceae). Cultivated in North America, continental Europe, Australia, New Zealand, India and some other countries, Cucurbita species include Curcurbita pepo, Cucurbita maxima, Cucurbita mixta, and Cucurbita moschata â€” all plants native to the Western hemisphere. The pumpkin varies greatly in form, being sometimes nearly globular, but more generally oblong or ovoid in shape. The rind is smooth and its color depends on the particular species (very dark-green, very pale-green, & orange-yellow are common). The larger kinds acquire a weight of 40 to 80 lb (18 to 36 kg) but smaller varieties are in vogue for garden culture. Pumpkins are a popular food, with their insides commonly eaten cooked and served in dishes such as pumpkin pie; the seeds can be roasted as a snack. Pumpkins are traditionally used to carve Jack-o’-lanterns for use in Halloween celebrations.

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Botanically it is a fruit, referring to a plant part which grows from a flower; however, it is widely regarded as a vegetable in culinary terms, referring to how it is eaten.

Butternut squash is called “butternut pumpkin” in Australia, and “neck pumpkin” in parts of Pennsylvania, where it is commonly regarded as a pumpkin and used in similar ways to other pumpkin.

Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably due to pesticide sensitivity, and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 mÂ² per hive) is recommended by the United States of America (US) Department of Agriculture. Gardeners with a shortage of bees, however, often have to hand pollinate.

Inadequately pollinated pumpkins usually start growing but abort before full development. Often there is an opportunistic fungus that the gardener blames for the abortion, but the solution to this problem tends to be better pollination rather than fungicide.

Pumpkins have male and female flowers, the latter distinguished by the small ovary at the base of the petals. The bright, colorful flowers are short-lived and may open for as little as one day.

Pumpkin seeds
The hulled or semi-hulled seeds of pumpkins can be roasted and eaten as a snack, similar to the sunflower seed. Pumpkin seeds can be prepared for eating by first separating them from the orange pumpkin flesh, then coating them in a generally salty sauce (Worcestershire sauce, for example), after which the seeds are distributed upon a baking sheet, and then cooked in an oven at a relatively low temperature for a long period of time.

Pumpkin seeds

Pumpkin seeds are a good source of iron, zinc, essential fatty acids, potassium, and magnesium. Pumpkin seeds may also promote prostate health since components in pumpkin seed oil appears to interrupt the triggering of prostate cell multiplication by testosterone and DHT.Removing the white hull of the pumpkin seed reveals an edible, green-colored seed inside that is commonly referred to as a pepita in North and South America.

Austria is a well-known producer of pumpkin seed oil.

Cooking
When ripe, the pumpkin can be boiled, baked, or roasted, or made into various kinds of pie, a traditional staple of American Thanksgiving, alone or mixed with other fruit; while small and green it may be eaten in the same way as the vegetable marrow. It can also be eaten mashed or incorporated into soup. If you pour milk into a pumpkin and bake it you can make a pudding. In the Middle East pumpkin is used for sweet dishes, a well known sweet delicacy is called Halawa Yaqtin. In South Asian countries such as India pumpkin is cooked with butter, sugar and spices called Kadu ka Halwa.

Pumpkin Flower:

Apart from their wonderful taste pumpkin flower is a good source of nutrients, vitamins and minerals. Consuming 33 gram of pumpkin flowers offers 9.2 mg of Vitamin C, 19 µg of Vitamin B9, 32 µg of Vitamin A,0.23 mg of Iron,16 mg of Phosphorus,0.025 mg of Vitamin B2, 8 mg of Magnesium,0.2 mg of Selenium and 0.228 mg of Vitamin B3

Pumpkin trivia
The pumpkin is from the Squash (Marrow) family and is related to the zucchini (courgette).
The largest pumpkin on record weighed 1502 lbs (666 kg). The largest pumpkins are really squash, Cucurbita maxima. They were culminated from the hubbard squash genotype by enthusiast farmers through intermittent effort since the mid 1800s. As such germplasm is commercially provocative, a U.S. legal right was granted for the rounder phenotypes, levying them as constituting a variety, with the appellation “Atlantic Giant.” Processually this phenotype graduated back into the public domain, except now it had the name Atlantic Giant on its record (see USDA PVP # 8500204).
Pumpkins are orange because they contain massive amounts of lutein, alpha- and beta-carotene. These nutrients turn to vitamin A in the body.

Activities involving pumpkins:

Halloween

A pumpkin carved into a Jack-o’-lantern for Halloween.
Painted mini pumpkins on display in Ottawa, Canada.Using pumpkins as lanterns at Halloween is based on an ancient Celtic custom brought to America by Irish immigrants. All Hallows Eve on 31 October marked the end of the old Celtic calendar year, and on that night hollowed-out turnips, beets and rutabagas with candles inside them were placed on windowsills and porches to welcome home the spirits of deceased ancestors and ward off evil spirits and a restless soul called “Stingy Jack,” hence the name “Jack-o-lantern”.

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A pumpkin carved into a Jack-o’-lantern for Halloween.

Chucking
Pumpkin chucking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults, trebuchets, ballistas and air cannons are the most common mechanisms. Some pumpkin chuckers grow special varieties of pumpkin, bred and grown under special conditions intended to improve the pumpkin’s chances of surviving being thrown.

Pumpkin festivals
Pumpkin growers often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions.

Half Moon Bay, California, holds the annual Pumpkin and Arts Festival which includes the World Champion Pumpkin Weigh-Off. Farmers from all over the west compete to determine who can grow the greatest gourd . The winning pumpkin regularly tops the scale at more than 1200 pounds. The Pumpkin Festival draws over 250,000 visitors each year

Morton, Illinois, the self-declared pumpkin capital of the world,, has held a Pumpkin Festival since 1966. The town, where NestlÃ©’s pumpkin packing plant is located (and where 90% of canned pumpkins eaten in the US are processed), hosts a variety of activities during the Pumpkin Festival, including carnival games and pumpkin-related food. In 2006, 70,000 people attended the festival.

Medicinal Value and Uses:

As per Ayurveda:Pumpkin or white gourd is very good for the heart, destroys the excessive humors of bile and phlegm in the body, very nourishing, semen builder and nourishment to the pregnant woman during their pregnancies and also clears away the constipation during that time.

Pumpkin helps to prevent cancer
Pumpkin as World Healthiest Food

Learn more valuable uses of pumpkin

Click for Pumpkin Seeds and Prostate Health

Source: http://en.wikipedia.org

Tags Atlantic Giant, Cucurbita, Cucurbitaceae, Halloween, jack o'lantern, Pepita, Pumpkin, United States

Herbs & Plants

Lemon Grass

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Botanical Name: Cymbopogon citratus
Family: Gramineae (grass) – Poaceae (haygrass)
Kingdom: Plantae
Order: Poales
Genus: Cymbopogon
Species: C. citratus

Other common names: Oil Grass, Fever Grass, Lemon Grass, Citronella, Capim

Cymbopogon is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World. It is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass or fever grass amongst many others.

Lemon grass is widely used as a herb in Asian (particularly Hmong, Khmer, Thai, Lao, Philippines, Sri Lankan, Vietnamese) and Caribbean cooking. It has a citrous flavour and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk. The main constituent of lemongrass oil is citral, which makes up around 80% of the total.

Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African countries (e.g. Togo).

East-Indian Lemon Grass (Cymbopogon flexuosus), also called Cochin Grass or Malabar Grass, is native to Cambodia, India, Sri Lanka, Burma,and Thailand while the West-Indian lemon grass (Cymbopogon citratus) is assumed to have its origins in Malaysia. While both can be used interchangeably, C. citratus is more suited for cooking. In India C. citratus is used both as a medical herb and in perfumes.

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Citronella Grass (Cymbopogon nardus and Cymbopogon winterianus) is similar to the species above but grows to 2 m and has red base stems. These species are used for the production of citronella oil, which is used in soaps, as a mosquito repellent in insect sprays and candles, and also in aromatherapy, which is famous in Bintan, Indonesia. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics, hence their use in household disinfectants and soaps. Besides oil production, citronella grass is also used for culinary purpose, such as in tea.

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Palmarosa also called Rosha Grass and Indian Geranium (Cymbopogon martinii) is another species used in the perfume industry. It is a perennial clumping grass which grows to 150 cm with finer leaves and has a smaller bulbous base than the species above. The leaves and flower tops contain a sweet smelling oil which is used for the production of geraniol. It is also distilled into palmarosa oil and used in aromatherapy for its calming effect to help relieve nervous tension and stress.

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One particular alpine grassland variant known as juzai is a staple of Kyrgyz, Dungan and Uyghur cooking.

Partial species list
Cymbopogon ambiguus Australian lemon-scented grass (native of Australia)
Cymbopogon bombycinus Silky Oilgrass (native of Australia)
Cymbopogon citratus Lemon Grass
Cymbopogon citriodora West Indian lemon grass
Cymbopogon flexuosus East Indian lemon grass
Cymbopogon martini
Cymbopogon nardus Citronella Grass
Cymbopogon obtectus Silky-heads (native of Australia)
Cymbopogon procerus (native of Australia)
Cymbopogon procerus (native of Australia)
Cymbopogon proximus found in Egypt
Cymbopogon refractus Barbed wire grass (native of Australia)
Cymbopogon winterianus Citronella Grass

History:
Lemongrass is a perennial and intensely fragrant herb, native to Asia, and widely cultivated as a commercial crop throughout the tropics and subtropics of the world. The plants grow well in sandy soils in warm, humid climates in full sun with adequate drainage. The narrow foliage of Lemongrass ranges from blue-green to gold, and the flowers are white, cream or green. It ranges in height from about three to five feet and is a bitter, aromatic grass with leaves used in herbal medicines and herbal teas. Lemongrass is also highly valued commercially as a common food flavoring and ingredient in baked goods, confections, cosmetics, perfumes, creams and soaps, and the oil is used in hair oils and herbal baths. The herb’s lemony flavor is widely used in Asian (particularly Thai, Lao, Sri Lankan, Khmer and Vietnamese) and Caribbean cooking. Lemongrass is used in traditional Brazilian medicine

as an analgesic and sedative, a use that is copied around the world. Some of the constituents of Lemongrass include essential oils (including terpineol, myrcene, citral (its most active ingredient), citronellol, geraniol and limonene, among others), alpha-pinene, beta-sitosterol, coumarin, tannin

and ursolic acid. The large amounts of citral and geraniol in Lemongrass are lemon-scented and

rose-scented respectively. Lemongrass also includes nutritious calcium, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc.

Medicinal Uses:
Lemongrass is a mild sedative. Try it for your insomnia, or when you are under stress, or even if you need help to calm a nervous or upset stomach. The herb is also said to relieve headaches, lower intermittent fevers and rid the lungs of mucus. Lemongrass also acts as an effective antimicrobial, antifungal and antibacterial.

Lemongrass in some cases has been used as a mild depressant for the central nervous system. It is also sometimes used as a weed barrier.

Lemongrass is widely used as an analgesic, an agent that reduces the sensation of pain, and has been effective in relieving painful headaches. Its essential oil, myrcene, is the constituent that produces this effect and confirms the longtime Brazilian use of the herb for pain. The herb is also believed to relieve spasms, muscle cramps and rheumatism.

As a mild sedative, Lemongrass’s myrcene is an effective relaxant that acts as central nervous system depressant and helps people under stress and hypertension. It is also used to relieve insomnia, again confirming the Brazilians’ longtime use of the herb for sedation.

Lemongrass is an aromatic and cooling herb that is used to increase perspiration and relieve fevers and help treat minor, feverish illnesses. Furthermore, it also acts as a diuretic and helps promote urination and relieves retained water.

Lemongrass is considered a bitte and said to help the gastrointestinal tract and ease indigestion, flatulence and stomach discomforts. This grass is rich in a substance called citral, the active ingredient that is also in lemon peel, and this substance is said to relieve digestive disturbances and intestinal irritations.

As an effective antifungal and antimicrobial, Lemongrass is believed to dispel bacterial infections and has been used to treat internal parasites. The herb has shown strong antibacterial activity against several human pathogens, and a study in 1988, found increased activity against E. coli and Staphylococcus aureus. Used externally, the herb is an effective treatment for lice, ringworm, athlete’s foot and scabies, and is also an insect repellent.

Lemongrass is used to treat colds, sore throats, and flu (especially with headaches and fevers) and is reputed to reduce and slow the discharge of mucus in respiratory conditions, due in part to its astringent properties.

Lemongrass is a tonic and supplement that is believed to be of great benefit to the skin and nails and is often used by herbalists to help clear blemishes and maintain balanced skin tone.

Lemongrass may possess anti-mutagenic properties. Recent studies have demonstrated that myrcene has been found to reduce toxic and mutagenic effects.

Rich in geraniol and citral, Lemongrass may contribute to lowering serum cholesterol. It may work by interfering with an enzyme reaction and inhibiting the formation of cholesterol from simpler fats.

Stomach Disorders: It is beneficial in the treatment of indigestion.Lemon grass oil also treats spasmodic affectios of the bowels,gastric irritability and cholera.

Fevers & Cold: The grass induces copious perspiration and brings down the body temperature. It also produces a feeling of coolness. Raw juice or decoction of the grass can also be taken.

Flatulence: Lemon grass and its oil are carminative , valuable in relieving flatulence. It can be taken with sugar as an emulsion. The emulsion is prepared by mixing common lemon grass oil with sugar.

Rheumatism: The grass is used locally over rheumatic joints,lumbago and sprains. Lemon grass oil mixed with coconut oil is a stimulating oinment for rheumatism, lumbago,neuralgia,sprains and other painful affections. It can also be taken internally in the same manner for fevers.

Manstrual disorders: An infusion of the grass, mixed with black pepper , is given in painful and difficult manstruation. Raw juice or decoction of the grass may be taken in such a condition.

Ringworms: Leaves of lemon grass are useful in treating ringworms as a local application.

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In East India and Sri Lanka, where it is called “fever tea,” lemon grass leaves are combined with other herbs to treat fevers, irregular menstruation, diarrhea, and stomachaches. Lemon grass is one of the most popular herbs in Brazil and the Caribbean for nervous and digestive problems. The Chinese use lemon grass in a similar fashion, to treat headaches, stomachaches, colds, and rheumatic pains. The essential oil is used straight in India to treat ringworm or in a paste with buttermilk to rub on ringworm and bruises. Studies show it does destroy many types of bacteria and fungi and is a deodorant. It may reduce blood pressure – a traditional Cuban use of the herb – and it contains five different constituents that inhibit blood coagulation.
Contraindications:
Currently, there are no known contraindications or warnings with the use of Lemongrass, but if you have any other health problems, such as high blood pressure or heart or blood vessel disease, consult your doctor before using. There have been some reports of allergy to Lemongrass, and if there is any indication of breathing problems or tightness in your throat or chest, chest pain, skin rash or itchy skin, discontinue use.

Resources:

http://en.wikipedia.org/wiki/Cymbopogon
http://www.herbalextractsplus.com/lemongrass.cfm?gclid=CIvBmdWC-owCFQyIPgodjh7lDQ

Miracles odfHerbs

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

Herbs & Plants

Lemon Balm (Balm)

Botanical Name: Melissa officinalis
Family:   Lamiaceae
Genus:   Melissa
Species:   M. officinalis
Kingdom:   Plantae
Order:   Lamiales

Synonyms: Sweet Balm. Lemon Balm.
Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae.
Other common names: Melissa, Balm, Balm Mint, Bee Balm, Blue Balm, Cure-all, Dropsy Plant, Garden Balm, Sweet Balm, Heart’s Delight

Part Used: Herb.
Habitat: A native of South Europe, especially in mountainous situations, but is naturalized in the south of England, and was introduced into our gardens at a very early period.

Description:
The root-stock is short, the stem square and branching, grows 1 to 2 feet high, and has at each joint pairs of broadly ovate or heart-shaped, crenate or toothed leaves which emit a fragrant lemon odour when bruised. They also have a distinct lemon taste. The flowers, white or yellowish, are in loose, small bunches from the axils of the leaves and bloom from June to October. The plant dies down in winter, but the root is perennial.
The genus Melissa is widely diffused, having representatives in Europe, Middle Asia and North America. The name is from the Greek word signifying ‘bee,’ indicative of the attraction the flowers have for those insects, on account of the honey they produce.

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It grows to 70-150 cm tall. The leaves have a gentle lemon scent, related to mint. At the end of the summer, little white flowers full of nectar appear. These attract bees, hence the genus name Melissa (Greek for ‘honey bee‘). Its flavour comes from the terpenes citronellal, citronellol, citral, and geraniol.

Cultivation
Balm grows freely in any soil and can be propagated by seeds, cuttings or division of roots in spring or autumn. If in autumn, preferably not later than October, so that the offsets may be established before the frosts come on. The roots may be divided into small pieces, with three or four buds to each, and planted 2 feet apart in ordinary garden soil. The only culture required is to keep them clean from weeds and to cut off the decayed stalks in autumn, and then to stir the ground between the roots.
This herb can be easy to cultivate in United States Department of Agriculture Plant Hardiness Zones 4 to 9. In zone 4, it needs winter mulch and a well-drained sandy soil to survive. In zone 7, it can be harvested at least until the end of November. It is moderately shade-tolerant, much more so than most herbs. In dry climates, it grows best in partial shade.

Lemon Balm grows in clumps and spreads vegetatively as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. It can be easily grown from stem cuttings rooted in water, or from seeds. Under ideal conditions, it will seed itself prolifically and can become a nuisance in gardens.

Use in Food and drinks:
It is used as a flavouring in tisane and ice cream, but its most common use is to make herbal teas. It makes a particularly refreshing iced tea, especially when mixed with other herbs such as spearmint. It is also often paired with fruit dishes or candies.
Its use in cooking of different dishes is very much appreciated.

Medicinal uses:
Carminative, diaphoretic and febrifuge. It induces a mild perspiration and makes a pleasant and cooling tea for feverish patients in cases of catarrh and influenza. To make the tea, pour 1 pint of boiling water upon 1 oz. of herb, infuse 15 minutes, allow to cool, then strain and drink freely. If sugar and a little lemonpeel or juice be added it makes a refreshing summer drink.

New research shows that its polyphenols can help significantly in the treatment of herpes simplex and zoster infections. Two other secondary compounds of this plant, citral and citronellal, calm the central nervous system.

Balm is a useful herb, either alone or in combination with others. It is excellent in colds attended with fever, as it promotes perspiration .

Used with salt, it was formerly applied for the purpose of taking away wens, and had the reputation of cleansing sores and easing the pains of gout.

John Hussey, of Sydenham, who lived to the age of 116, breakfasted for fifty years on Balm tea sweetened with honey, and herb teas were the usual breakfasts of Llewelyn Prince of Glamorgan, who died in his 108th year. Carmelite water, of which Balm was the chief ingredient, was drunk daily by the Emperor Charles V.

Commercial oil of Balm is not a pure distillate, but is probably oil of Lemon distilled over Balm. The oil is used in perfumery.

Balm is frequently used as one of the ingredients of pot-pourri. Mrs. Bardswell, in The Herb Garden, mentions Balm as one of the bushy herbs that are invaluable for the permanence of their leaf-odours, which,
‘though ready when sought, do not force themselves upon us, but have to be coaxed out by touching, bruising or pressing. Balm with its delicious lemon scent, is by common consent one of the most sweetly smelling of all the herbs in the garden. Balm-wine was made of it and a tea which is good for feverish colds. The fresh leaves make better tea than the dry.’
The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos.

Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial, antiviral properties, and it is also used as a mild sedative or calming agent. At least one study has found it to be effective at reducing stress, although the study’s authors call for further research. Its antibacterial properties have also been demonstrated scientifically, although they are markedly weaker than those from a number of other plants studied.

Lemon Balm has been used for thousands of years as an effective calmative that is good for all kinds of nervous problems, including tension headaches, migraines, neuralgia, hysteria, nervous tension, stress, anxiety, excitability, heart palpations (resulting from anxiety) and agitation. Frequently called “the calming herb,” it may be effective in treating Attention Deficit and Hyperactivity Disorders, easing such symptoms as inability to listen, fidgeting, inability to sustain attention and shifting from one incomplete task to another. It also appears to relax muscle tension without daytime drowsiness.

To prevent insomnia, Lemon Balm is used to calm and relax the nerves, and Lemon Balm is an old and particularly reliable treatment for relieving the feelings of melancholy and depression.

Lemon Balm is also effective in calming the digestive tract. It relieves dyspepsia, colic, gas, upset stomach, indigestion and stomach cramps (particularly when related to nervous tension).

In the treatment of Alzheimer’s disease, Lemon Balm shows great promise, because of the herb’s possible central nervous system acetylcholine receptor activity and antioxidant properties. It may even positively affect cognitive abilities, enhance memory and improve mental clarity.

Further demonstrating Lemon Balm’s calmative qualities, the herb has been used to relieve irritable bowel syndrome (IBS), stopping the spasms and relieving the pain and cramps associated with the disease. In addition, although it is strong enough to ease spasms, it is not so strong as to cause constipation.

Lemon Balm is an old folk remedy for treating feverish patients. It promotes perspiration and cools the body by breaking a fever. It is especially helpful in cases of colds and flu. Lemon Balm is also said to relieve bronchial catarrh and some forms of asthma.

In cases of hyperthyroidism, the flavonoids and polyphenolics found in Lemon Balm induce thryroid-regulating actions and have been known to block the attachment of thyroid cells by antibodies that cause Graves’ disease, a condition that results in hyperthyroidism and over-stimulation of the thyroid gland.

Lemon Balm is said to possess excellent antiviral properties. Its volatile oils have been known to destroy viruses in test tubes in as little as three hours, and this quality makes the herb especially helpful in combating cold sores and herpes virus infection. In addition, it is also thought to relieve the pain, itching, and sting of an outbreak. According to recent research, topical use of Lemon Balm speeds healing time of herpes simplex virus sores on the mouth.

It is valuable for brain and strengthens memory.It prevents brain fatigue, sharpens comprehension,counteracts depression and reverse the spirit.A cold infusion of the balm has a calming effect on the nurves.

The herb is useful in treating several other diseases. It is used in strengthening the gums and remove the bad taste from the mouth.Leaves and stems are considered useful in liver and heart diseases as also venomous insects bite.

Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly co-distilled with lemon oil, citronella oil, or other oils.

A clinical multicentric study in Germany offers evidence of the antiviral activity of a specially prepared dried extract of lemon balm against herpes simplex infections. The extract was a concentrated (70:1) dry extract of lemon balm which was included at a level of 1% in a cream base. Patients applied the cream 2-4 times daily for 5-10 days. In the group receiving the active Melissa cream, there was a significant improvement in symptoms on day two compared to the placebo group and on day five over 50% more patients were symptom-free than in the placebo group. To be effective, the treatment must be started in the very early stages of the infection.

Research has clearly demonstrated the plant’s ability to impact the limbic system of the brain and protect the brain from the powerful stimuli of the body and should be part of any ADHD formula.

Pediatric Use:

Lemon balm may be used topically in children to treat cold sores. The dosage would be the same as the recommendations for use in adults.

For internal use, adjust the recommended adult dose to account for the child’s weight. Most herbal dosages for adults are calculated on the basis of a 150 lb (70 kg) adult. Therefore, if the child weighs 50 lb (20 – 25 kg), the appropriate dose of lemon balm for this child would be 1/3 of the adult dosage.

Precautions
The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain components that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a health care provider qualified in the field of botanical medicine.

No side effects or symptoms of toxicity have been reported with lemon balm use, but this herb should not be used by pregnant or breast-feeding women.

Possible Interactions
Sedatives, Thyroid medications — Although not yet demonstrated in clinical studies, lemon balm may interfere with sedatives and thyroid medications. If you are taking sedatives (for sleep disorders or anxiety) or medications to regulate your thyroid, you should consult a health care provider before taking lemon balm.

Resources:

http://www.herbalextractsplus.com/lemon-balm.cfm?gclid=CK3ctq_E94wCFQGPWAodb1ZPCw
http://en.wikipedia.org/wiki/Lemon_balm
http://botanical.com/botanical/mgmh/b/balm–02.html

Miracles Of Herbs

http://www.piam.com/mms_garden/plants.html

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

Tags Attention-deficit hyperactivity disorder, Conditions and Diseases, Health, Herb, Herbal tea, Lamiaceae, Lemon Balm, Monarda, Shopping, Tea, United States

Fruits & Vegetables Herbs & Plants

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 Statesâ€™ 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