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Angelica (Angelica archangelica)

 

.Botanic Name:Angelica archangelica
Family: Apiaceae
Genus: Angelica
Species: A. archangelica
Kingdom: Plantae
Order: Apiales

Synonyms:  Archangelica officinalis Hoffm., and Archangelica officinalis var. himalaica C.B.Clarke.

Common Names: Garden Angelica, Holy Ghost, Wild Celery, and Norwegian angelica
Habitat:  Angelica  is native to Europe. Naturalized in Britain. It  grows wild in Russia, Finland, Sweden, Norway, Denmark, Greenland, the Faroe Islands, and Iceland, mostly in the northern parts of the countries. It grows best in shady places. Not to be confused with the toxic Pastinaca sativa, or Wild Parsnip.
Etymology:
Archangelica comes from the Greek word “arkhangelos” (=arch-angel), due to the myth that it was the angel Gabriel who told of its use as medicine.

In Finnish it is called  vainonputki, in Kalaallisut kuanneq, in Northern Sami fadnu, boska and rassi, in English garden angelica, in German arznei-engelwurz, in Dutch grote engelwortel, in Swedish kvanne, in Norwegian kvann and in Icelandic it has the name hvönn.

Description :   Angelica archangelica is a biennial  plant.    This large variety is also known as Archangelica officianalis. The roots are long and spindle-shaped, thick and fleshy and have many long, descending rootlets. The stems grow 4 to 6 feet high and are hollow. The leaves are bright green and the edges are finely toothed or serrated. The flowers are small and numerous, yellowish or greenish in color, are grouped into large, globular
umbels. After blooming, they are succeeded by pale yellow, oblong fruits, 1/6 to 1/4 inch in length when ripe. Both the odor and taste of the fruits are similar to honey.
click to see the pictures…>…..(01)...(1).……..(2)..……...(3).……...(4).

During its first year it only grows leaves, but during its second year its fluted stem can reach a height of two metres. Its leaves are composed of numerous small leaflets, divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, which blossom in July, are small and numerous, yellowish or greenish in colour, are grouped into large, globular umbels, which bear pale yellow, oblong fruits.

Cultivation: Although angelica is naturally biennial, the plants are perennial if they are prevented from setting seed. It will flower in its second year and then die off.
Seeds should be sown as soon as possible after removing them from the plant. Directly sow the seeds outdoors or start seeds indoors. If they must be stored, seal them in a plastic container, and store the container in the refrigerator.
Plant angelica in the coolest part of the garden. The soil should be deep, rich, moist and slightly acid. Soggy soil will cause the plants to die. Transplant seedlings when they have four to six leaves. They have long taproots, so don’t delay transplanting too long. Mulch and water well if the weather gets hot and dry. Fertilize in spring and midsummer.

Edible Uses :
Edible Parts: Leaves; Root; Seed; Stem.
Edible Uses: Condiment.

Leaves – raw or cooked. A liquorice-like flavour, they can be used as a flavouring in mixed salads. They are also used to sweeten tart fruits. Stalks and young shoots – cooked or raw. The stalks should be peeled, they can be used like celery. They can also be used to sweeten tart fruits and to make jam. They are often crystallised in sugar and used as sweets and cake decorations. The stems are best harvested in the spring. An essential oil is obtained from the root and seeds, it is used as a food flavouring. Root – cooked. Seed – used as a flavouring in liqueurs such as Chartreuse. A tea can be made from the leaves, seed or roots.

Usage/History
From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved great popularity in Scandinavia in the 12th century and is still used today, especially in Sami culture. A flute-like instrument with a clarinet-like sound can be made of its hollow stem, probably as a toy for children. Linnaeus reported that Sami peoples used it in reindeer milk. Other usages include spices.

In 1602, angelica was introduced in Niort, which had just been ravaged by the plague, and it has been popular there ever since. It is used to flavour liqueurs or aquavits (e.g. Chartreuse, Bénédictine, Vermouth and Dubonnet), omelettes and trout, and as jam. The long bright green stems are also candied and used as decoration.

Angelica contains a variety of chemicals which have been shown to have medicinal properties. Chewing on angelica or drinking tea brewed from it will cause local anesthesia, but it will heighten the consumer’s immune system. It has been shown to be effective against various bacteria, fungal infections and even viral infections.
The essential oil of the roots of ‘Angelica archangelica contains β-terebangelene, C10H16, and other terpenes; the oil of the seeds also contains β-terebangelene, together with methylethylacetic acid and hydroxymyristic acid.

Angelica seeds and angelica roots are sometimes used in making absinthe.

Medicinal Properties:
Appetizer, carminative, emmenagogue, expectorant, stimulant, stomachic, tonic. The seeds are also said to be diaphoretic and diuretic.
Main Medicinal Uses: Angelica has recently become a very popular herb in the United States, and is often recommended by herbalists as a treatment for flatulence and stomach pains, and as a stimulant to invigorate circulation and warm the body. The most common use of angelica is as an emmenagogue to promote menstrual flow and help regulate irregular menstrual cycles.
Angelica has also been used for bronchitis, coughs, colds, lungs and chest, heartburn, gas, rheumatic complaints (especially the legs), sluggish liver and spleen, pleurisy, and strengthening the heart.
Take angelica tea or tincture to stimulate appetite, to relieve flatulence and muscle spasms, and to stimulate kidney action. It is useful for all sorts of stomach and intestinal difficulties, including ulcers and vomiting with stomach cramps. It can also by used for intermittent fever, nervous headache, colic, and general weakness. Externally, angelica salve can be used as a beneficial skin lotion and also to help relieve rheumatic pains. As a bath additive, angelica is said to be good for the nerves. A decoction of the root can be applied to the skin for scabies or itching and also to wounds. As a compress it can by used for gout.

An old remedy for flatulence directed that the stalks e slowly chewed until the condition was relieved which may have been good advice, as it has been found that one of angelica’s constituents is pectin, an enzyme which acts on digesting food.  This herb is a useful expectorant for coughs, bronchitis and pleurisy, especially when they are accompanied by fever, colds or influenza.  The leaf can be used as a compress in inflammations of the chest.  Its content of carminative essential oil explains its use in easing intestinal colic and flatulence.  As a digestive agent it stimulates appetite and may be used in anorexia nervosa.  It has been shown to help ease rheumatic inflammations.  In cystitis it acts as a urinary antiseptic.  Angelica has proved itself to relieve muscle spasms of asthma and it’s been used to regulate a woman’s menstrual cycle, especially after extended use of birth control pills or an intrauterine device.   Combine with coltsfoot and white horehound for bronchial problems and with chamomile for indigestion, flatulence and loss of appetite.  The leaves are used in the bath to stimulate the skin. Angelica salve is helpful in cases of chronic rhinitis and sinusitis because it dissolves mucus and warms. Apply it twice daily to the area of the paranasal sinuses, forehead, root of the nose, nose, cheeks and angle of the jaw.  Angelica contains at least 14 anti-arrhythmic compounds, one of which is said to be as active as verapamil (Calan, Isoptin), a popular calcium channel blocker.  Because of its aromatic bitter properties, this plant is much used in bitters and liqueurs such as Benedictine and Chartreuse.  The volatile oil has carminative properties, counteracting flatulence, so that the action of this plant comes close to that of wormwood in this respect, a plant mainly used to treat gallbladder disease.

Other Uses:  An essential oil from the root and seeds is used in perfumery, medicinally and as a food flavouring. The oil from the seeds has a musk-like aroma and is often used to flavour liqueurs. The dried root contains 0.35% essential oil, the seed about 1.3%. Yields of the essential oil vary according to location, plants growing at higher altitudes have higher yields with a better aroma.

Known Hazards:      All members of this genus contain furocoumarins, which increase skin sensitivity to sunlight. May cause contact dermatitis.

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/Garden_Angelica
http://www.indianspringherbs.com/Angelica.htm

http://www.pfaf.org/user/Plant.aspx?LatinName=Angelica+archangelica

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

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Lovage

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Botanical Name: Levisticum officinale (KOCH.)
Family: Apiaceae
Tribe:     Apieae
Genus:     Levisticum
Species: L. officinale
Kingdom: Plantae
Order:     Apiales

Synonyms: Ligusticum Levisticum (Linn.). Old English Lovage. Italian Lovage. Cornish Lovage. In Germany and Holland, one of the common names of Lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant’s taste is reminiscent of Maggi soup seasoning. In Romania the common name of Lovage is LeuÅŸtean.

Parts Used: Root, leaves, seeds, young stems.
Habitat: It is not considered to be indigenous to Great Britain, and when occasionally found growing apparently wild, it is probably a garden escape. It is a native of the Mediterranean region, growing wild in the mountainous districts of the south of France, in northern Greece and in the Balkans.

The Garden Lovage is one of the old English herbs that was formerly very generally cultivated, and is still occasionally cultivated as a sweet herb, and for the use in herbal medicine of its root, and to a less degree, the leaves and seeds.
It is a true perennial and hence is very easy to keep in garden cultivation; it can be propagated by offsets like Rhubarb, and it is very hardy. Its old-time repute has suffered by the substitution of the medicinally more powerful Milfoil and Tansy, just as was the case when ‘Elecampane‘ superseded Angelica in medical use. The public-house cordial named ‘Lovage,’ formerly much in vogue, however, owed such virtue as it may have possessed to Tansy. Freshly-gathered leafstalks of Lovage (for flavouring purposes) should be employed in long split lengths.

Description: Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell of lime when crushed. The larger basal leaves are up to 70 cm long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm diameter, produced in globose umbels up to 10–15 cm diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm long, mature in autumn.

The large, dark green radical leaves, on erect stalks, are divided into narrow wedge-like segments, and are not unlike those of a coarse-growing celery; their surface is shining, and when bruised they give out an aromatic odour, somewhat reminiscent both of Angelica and Celery. The stems divide towards the top to form opposite whorled branches, which in June and July bear umbels of yellow flowers, similar to those of Fennel or Parsnip, followed by small, extremely aromatic fruits, yellowish-brown in colour, elliptical in shape and curved, with three prominent winged ribs. The odour of the whole plant is very strong. Its taste is warm and aromatic, and it abounds with a yellowish, gummy, resinous juice.

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It is sometimes grown in gardens for its ornamental foliage, as well as for its pleasant odour, but it is not a striking enough plant to have claimed the attention of poets and painters, and no myths or legends are connected with it. The name of the genus, Ligusticum, is said to be derived from Liguria, where this species abounds.

Cultivation: Lovage is of easy culture. Propagation is by division of roots or by seeds. Rich moist, but well-drained soil is required and a sunny situation. In late summer, when the seed ripens, it should be sown and the seedlings transplanted, either in the autumn or as early in spring as possible, to their permanent quarters, setting 12 inches apart each way. The seeds may also be sown in spring, but it is preferable to sow when just ripe. Root division is performed in early spring.

The plants should last for several years, if the ground be kept well cultivated, and where the seeds are permitted to scatter the plants will come up without care.

Constituents: Lovage contains a volatile oil, angelic acid, a bitter extractive, resins, etc. The colouring principle has been isolated by M. Niklis, who gives it the name of Ligulin, and suggests an important application of it that may be made in testing drinking water. If a drop of its alcoholic or aqueous solution is allowed to fall into distilled water, it imparts to the liquid its own fine crimson-red colour, which undergoes no change; but if limestone water be substituted, the red colour disappears in a few seconds and is followed by a beautiful blue, due to the alkalinity of the latter.

Medicinal Action and Uses: Formerly Lovage was used for a variety of culinary purposes, but now its use is restricted almost wholly to confectionery, the young stems being treated like those of Angelica, to which, however, it is inferior, as its stems are not so stout nor so succulent.

The leafstalks and stem bases were formerly blanched like celery, but as a vegetable it has fallen into disuse.

A herbal tea is made of the leaves, when previously dried, the decoction having a very agreeable odour.

Lovage was much used as a drug plant in the fourteenth century, its medicinal reputation probably being greatly founded on its pleasing aromatic odour. It was never an official remedy, nor were any extravagant claims made, as with Angelica, for its efficacy in numberless complaints.

The roots and fruit are aromatic and stimulant, and have diuretic and carminative action. In herbal medicine they are used in disorders of the stomach and feverish attacks, especially for cases of colic and flatulence in children, its qualities being similar to those of Angelica in expelling flatulence, exciting perspiration and opening obstructions. The leaves eaten as salad, or infused dry as a tea, used to be accounted a good emmenagogue.

An infusion of the root was recommended by old writers for gravel, jaundice and urinary troubles, and the cordial, sudorific nature of the roots and seeds caused their use to be extolled in ‘pestilential disorders.’ In the opinion of Culpepper, the working of the seeds was more powerful than that of the root; he tells us that an infusion ‘being dropped into the eyes taketh away their redness or dimness…. It is highly recommended to drink the decoction of the herb for agues…. The distilled water is good for quinsy if the mouth and throat be gargled and washed therewith…. The decoction drunk three or four times a day is effectual in pleurisy…. The leaves bruised and fried with a little hog’s lard and laid hot to any blotch or boil will quickly break it.’

Several species of this umbelliferous genus are employed as domestic medicines. The root of LIGUSTICUM SINENSE, under the name of KAO-PÂU, is largely used by the Chinese, and in the north-western United States the large, aromatic roots of LIGUSTICUM FILICINUM (OSHA COLORADO COUGH-ROOT) are used to a considerable extent as stimulating expectorants.

The old-fashioned cordial, ‘Lovage,’ now not much in vogue, though still occasionally to be found in public-houses, is brewed not only from the Garden Lovage, Ligusticum levisticum, but mainly from a species of Milfoil or Yarrow, Achillea ligustica, and from Tansy, Tanacetum vulgare,  and probably owes its merit more to these herbs than to Lovage itself. From its use in this cordial, Milfoil has often been mistakenly called Lovage, though it is in no way related to the Umbellifer family.

Several other plants have been termed Lovage besides the true Lovage, and this has frequently caused confusion. Thus we have the SCOTCH LOVAGE, known also as Sea Lovage, or Scotch Parsley, and botanically as Ligusticum scoticum; the BLACK LOVAGE, or Alexanders, Smyrnium Olusatrum; BASTARD LOVAGE, a species of the allied genus, Laserpitum, and WATER LOVAGE, a species of the genus Cenanthe.

Laserpitum may be distinguished from its allies by the fruit having eight prominent, wing-like appendages. The species are perennial herbs, chiefly found in south-eastern Europe. Some of them are employed as domestic remedies, on account of their aroma.

The scent of the root of MEUM ATHAMANTICUM (Jacq.), SPIGNEL (also called Spikenel or Spiknel), MEU or BALD-MONEY, has much in common with that of both Lovage and Angelica, and the root has been eaten by the Scotch Highlanders as a vegetable. It is a perennial, smooth and very aromatic herb. The elongated root is crowned with fibres, the leaves, mostly springing from the root, are divided into leaflets which are further cut into numerous thread-like segments, which gives them a feathery appearance. The stem is about 6 or 8 inches high, and bears umbels of white or purplish flowers. The aromatic flavour of the leaves is somewhat like Melilot, and is communicated to milk and butter when cows feed on the herbage in the spring. The peculiar name of this plant, ‘Baldmoney,’ is said to be a corruption of Balder, the Apollo of the northern nations, to whom the plant was dedicated.

Lovage is a plant, the leaves and “seeds” or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.

The fruit of the lovage plant can be used as a spice, but what appears in the trade as lovage seed is usually ajwain, not lovage. On the other hand, what is sold as “celery seed” is often partially or entirely ground lovage seed.

The root of lovage, which is a heavy, volatile oil, is used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.Preparations made from the roots or leaves are used to treat edema, indigestion and to prevent the formation of kidney stones.

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://botanical.com/botanical/mgmh/l/lovage42.html
http://en.wikipedia.org/wiki/Lovage

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Eryngium Foetidum (Long Coriander)

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Botanical Name: Eryngium foetidum
Family: Apiaceae
Genus:     Eryngium
Species: E. foetidum
Kingdom: Plantae
Order:     Apiales

Common Names: Culantro, Long coriander, Mexican coriander, Wild coriander, Recao, Shado beni (English-speaking Caribbean), Spiritweed,, Sawtooth, Saw-leaf herb, or Cilantro cimarron) is a tropical perennial and annual herb in the family Apiaceae.

Habitat :Eryngium Foetidum is native to Mexico and South America, but is cultivated worldwide. In the United States, where it is not well-known, the name culantro sometimes causes confusion with Coriandrum sativum, the leaves of which are known as cilantro, and which culantro is even said to taste like. The two plants are in the same family, Apiaceae.

Today, is has been introduced to large parts of South East Asia (Indochina, Malaysia, Indonesia).

Etymology
The derivation of culantro and racao, two names by which the plant is known in Central America, the former is maybe just a variant of cilantro.

Many names in languages that are spoken outside the natural habitat of long coriander compare it to the common coriander, e.g. Thai pakchi farang “foreign coriander”, Chinese ci yuan sui  pricky coriander, Hindi bhandhania “broad coriander” or Malay ketumbar Jawa “Jawanese coriander  (although I haven’t seen it in Jawa). Note, however, that the Thai name pak chi farang may also mean parsley, which also deserves to be called foreign coriander, the similarities being more visual than olfactory.
The Thai term farang foreign, Western, European has a complex history and derives, in last consequence, from the name of a Germanic people, the Franks! In Medieval Europe, the Franks had occupied a powerful position (see also lovage for the herbal edict of Charlemagne), and a large percentage of the Crusaders were Franks. So it was natural to call the continent Europe just firanja Frank country  in Arabic. Modern Standard Arabic forms are ifranji (noun), faranj (adjective) European, where the initial variation (ifra vs. far) results from different strategies to avoid the initial consonant cluster. From Arabic, the word spread eastward, e.g. Urdu frangistan , Sanskrit phiranga and Kannada paramgi Europe”, and Kurdish farangi , Dhivehi faranjee , and Khmer barang foreigner.

English saw leaf herb refers to the serrated leafs, which loosely remind to a saw.
The botanical genus name Eryngium goes back to the Greek name of the related sea holly (Eryngium vulgare), which was called eryngion; the name is probably related to er spring time(cognate to Latin ver). The genus name foetidus is Latin and means stinking, bad smelling, ugly.

Plant Description:
Eryngium comprises over 200 tropical and temperate species (Willis 1960). Most are spiny ornamental herbs with thick roots and fleshy waxy leaves with blue flowers in cymose heads. Eryngium foetidum is a tap-rooted biennial herb with long, evenly branched roots (Fig. 1). The oblanceolate leaves, arranged spirally around the short thick stem, form a basal rosette and are as much as 30 cm long and 4 cm broad. The leaf margin is serrated, each tooth of the margin containing a small yellow spine. The plant produces a well-branched cluster of flower heads in spikes forming the characteristic umbel inflorescence on a long stalk arising from the center of the leaf rosette (Morton 1981; Moran 1988). The calyx is green while the corolla is creamy white in color.

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CULINARY USES AND NUTRITIONAL VALUE
The appearance of culantro and cilantro are different but the leaf aromas are similar, although culantro is more pungent. Because of this aroma similarity the leaves are used interchangeably in many food preparations and is the major reason for the misnaming of one herb for the other. While relatively new to American cuisine, culantro has long been used in the Far East, Latin America, and the Caribbean. In Asia, culantro is most popular in Thailand, Malaysia, and Singapore where it is commonly used with or in lieu of cilantro and topped over soups, noodle dishes, and curries. In Latin America, culantro is mostly associated with the cooking style of Puerto Rico, where recipes common to all Latin countries are enhanced with culantro. The most popular and ubiquitous example is salsa, a spicy sauce prepared from tomatoes, garlic, onion, lemon juice, with liberal amounts of chiles. These constituents are fried and simmered together, mixed to a smooth paste and spiced with fresh herbs including culantro. Salsa is usually consumed with tortilla chips as an appetizer. Equally popular is sofrito or recaito, the name given to the mixture of seasonings containing culantro and widely used in rice, stews, and soups (Wilson 1991). There are reportedly as many variations of the recipe as there are cooks in Puerto Rico but basically sofrito consists of garlic, onion, green pepper, small mild peppers, and both cilantro and culantro leaves. Ingredients are blended and can then be refrigerated for months. Sofrito is itself the major ingredient in a host of other recipes including eggplant pasta sauce, cilantro garlic butter, cilantro pesto, pineapple salsa, and gazpacho with herb yogurt.

Culantro is reported to be rich in calcium, iron, carotene, and riboflavin. Fresh leaves are 86-88% moisture, 3.3% protein, 0.6% fat, 6.5% carbohydrate, 1.7% ash, 0.06% phosphorus, and 0.02% iron. Leaves are an excellent source of vitamin A (10,460 I.U./100 g), B2 (60 mg %), B1 (0.8 mg %), and C (150-200 mg %) (Bautista et al. 1988). On a dry weight basis, leaves consist of 0.1   0.95% volatile oil, 27.7% crude fiber, 1.23% calcium, and 25 ppm boron.

Sensory quality
Aroma strong, very similar to fresh coriander leaves; taste similar, but even stronger.

Main constituents
The essential oil from the leaves of long coriander is rich in aliphatic aldehydes, most of which are α,β unsaturated. The impact compound is E-2-dodecenal (60%), furthermore 2,3,6-trimethylbenzaldehyde (10%), dodecanal (7%) and E-2-tridecenal (5%) have been identified. Aliphatic aldehydes appear also in other spices with coriander-like scent (e.g., Vietnamese coriander).

Yet another essential oil can be obtained from the root; in the root oil, unsaturated alicyclic or aromatic aldehydes dominate (2,3,6-trimethylbenzaldehyde 40%, 2-formyl-1,1,5-trimethyl cyclohexa-2,5-dien-4-ol 10%, 2-formyl-1,1,5-trimethyl cyclohexa-2,4-dien-6-ol 20%, 2,3,4-trimethylbenzaldehyde ).

In the essential oil from the seeds, sesquiterpenoids (carotol 20%, β-farnesene 10%), phenylpropanoids (anethole) and monoterpenes (α-pinene) were found, but no aldehydes.

MEDICINAL USES
The plant is used in traditional medicines for fevers and chills, vomiting, diarrhea, and in Jamaica for colds and convulsions in children (Honeychurch 1980). The leaves and roots are boiled and the water drunk for pneumonia, flu, diabetes, constipation, and malaria fever. The root can be eaten raw for scorpion stings and in India the root is reportedly used to alleviate stomach pains. The leaves themselves can be eaten in the form of a chutney as an appetite stimulant (Mahabir 1991).

Medicinally, the leaves and roots are used in tea to stimulate appetite, improve digestion, combat colic, soothe stomach pains, eliminate gases and as an aphrodisiac.

In Carib medicine as a cure-all, and, specifically for epilepsy, high blood pressure, and fevers, fits, and chills in children.  In Suriname’s traditional medicine fitweed (culantro) is used against fevers and flu.  It is used as a tea for diarrhea, flu, fevers, vomiting, diabetes and constipation. In India the root is used to alleviate stomache.

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.

CONCLUSION
Although used widely throughout the Caribbean, Latin America, and the Far East, culantro is still mistaken for and erroneously called cilantro. The herb is rapidly becoming an important import item into the US mainly due to the increasing ethnic immigrant populations who utilize it in their many varied dishes from around the world. It is closely related botanically to cilantro but has a distinctly different appearance and a much more potent volatile leaf oil. Recent research to prevent bolting and early flowering will increase its leaf yields and consequently its demand. Successes in prolonging its postharvest life and storage under refrigeration will undoubtedly increase its export potential and ultimately its popularity among the commonly used culinary herbs.

References:

http://www.hort.purdue.edu/newcrop/proceedings1999/v4-506.html
http://www.uni-graz.at/~katzer/engl/spice_photo.html#eryn_foe
http://en.wikipedia.org/wiki/Eryngium_foetidum

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

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Chervil

Chervil
Image via Wikipedia

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Botanical Name :Anthriscus cerfolium
Family:    Apiaceae
Genus:    Anthriscus
Species:A. cerefolium
Kingdom:Plantae
Order:    Apiales

Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to season mild-flavoured foods such as poultry, some seafoods, and young vegetables. It is a constituent of the French herb mixture fines herbes. Some cooks refer to chervil as “gourmet’s parsley.”

Classification: Chervil is a member of the parsley or carrot family, Apiaceae.

click to see the pictures.....(01).....(1)……...(2).………….(3)………….

Plant Description:
Chervil is a member of the Carrot family and its leaves highly resemble carrot tops. The young green leaves, which smell similar to Anise, are collected before they lose their pungency and often preserved in vinegar.

Chervil is a warm herb. Its taste and fragrance fill the senses the way warmth does, slowly, subtly. You notice chervil in the background, and you are glad to find it there because its flavour and fragrance are themselves warm and cheering.

There are two main varieties of chervil, one plain and one curly. Hardy annuals, they have a fernlike leaf structure as delicate and dainty as their flavor is subtle. The stems are branched and finely grooved, and the root is thin and white.
Flowers. Small, white, in compound umbels.
Leaves. Opposite, light green, compound, leaflets subdivided into opposite deeply cut leaflets. Only lower leaves have stalks.
Height: 2 ft.

Cultivation:
Chervil goes to seed quickly in the heat, and in fact, unlike most other culinary herbs, prefers a cool, moist and shaded location. To promote growth and a longer season, pinch off the tops. Successive plantings will help to give you a longer harvest. Chervil also has a very long tap root, and does not like to be transplanted so be sure to sow the seeds in the desired location. Chervil is one of those herbs that does well growing in containers. As the plant matures, the leaves tend to turn a purple, bronze color. At this stage they also lose the pungency of their taste, so use only the young green leaves.

Culinary Uses:

That subtle, tender flavor-part anise, part parsley-that you’ve been trying to identify in the fish sauce, will almost certainly turn out to be chervil, the most retiring of the sister spices that make up the fines herbes of French cuisine, but one that’s good company and not to be overlooked.

.Subtlety is key when using chervil in cooking. Although chervil will never dominate a dish, many cooks use it to enhance the flavours of other herbs accompanying it in recipes. Chervil is an important inclusion in the traditional French fines herbes blend of tarragon, parsley, chives and chervil. Chervil complements scrambled eggs and omelets, cream cheese and herb sandwiches, salads and even mashed potatoes.

Chervil is one of the staples of classic French cooking. Along with chives, tarragon and parsley, it is used as an aromatic seasoning blend called “Fines Herbes.” Most frequently it is used to flavor eggs, fish, chicken and light sauces and dressings. It also combines well with mild cheeses and is a tasty addition to herb butters. This blend is the basis for ravigote sauce, a warm herbed veloute served over fish or poultry. When a recipe calls for “Pluches de cerfeuille” — it is leaves of chervil that are required. Chervil is what gives Bernaise its distinctive taste. Chervil, being a spring time herb, has a natural affinity for other spring time foods: salmon, trout, young asparagus, new potatoes, baby green beans and carrots, salads of spring greens. Chervil’s flavour is lost very easily, either by drying the herb, or too much heat. That is why it should be added at the end of cooking or sprinkled on in its fresh, raw state. One way to keep chervil’s flavor is to preserve it in white wine vinegar. Because its flavor is so potent, little else is needed as flavoring when added to foods. This makes it a low calorie way to add interest to meals. Chervil’s delicate leaves make it an attractive herb to

Medicinal Properties:
Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; and it was used medicinally as a blood purifier.
In various folk medicines, Chervil was used as an eyewash to refresh the eyes. Chervil was also made into a tea and ingested to reduce blood pressure. The active constituents of Chervil include its volatile oil, which has a smell similar to Myrrh. Chervil is also a rich source of bioflavonoids, which aid the body in many ways, including Vitamin C absorption.

As with most herbs, chervil is an aid for digestion. When brewed as a tea it can be used as a soothing eye wash. Pour 1 cup of boiling water over 1 Tbs. fresh chopped chervil and let this steep for 20 minutes. Be sure to cover this to keep in all the volatile oils. When cool, moisten a cotton ball with some of the mixture and place over closed eyes for 10 minutes. Definitely refreshing.

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.

Resource:en.wikipedia.org and www.theepicentre.com

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Herbs & Plants Herbs & Plants (Spices)

Caraway

Botanical Name: Carum carvi
Family:    Umbelliferae
Genus:    Carum
Species:C. carvi
Kingdom:Plantae
Order:Apiales

Common Names:Caraway,Meridian fennel, Persian cumin

Other Names:
carvies (Scottish), wild cumin, Roman cumin, Persian caraway

Habitat :Caraway is native to western Asia, Europe and Northern Africa.The plant prefers warm, sunny locations and well-drained soil.

Description:
Caraway or Persian cumin (Carum carvi) is a biennial plant in the family Apiaceae, native to Europe and western Asia and Northern Africa, the Mediterranean and much of Europe. It falls into both categories of herb and spice, as it is the seeds that are used primarily, but if you grow it yourself , the leaves and the root are also edible. Caraway has been found in food dating back to 3000 BC making it one of the oldest cultivated spices. The Ancient Egyptians buried their dead with caraway to ward off evil spirits. It was also used as a food and a medicine in Ancient Greece and Rome. A Greek physician, Dioscorides prescribed oil of caraway to young ladies to rub into their skin and restore a healthy glow. Julius Caesar’s army ate a bread made of caraway root (chara). During the middle ages the use of caraway spread up from the Arabian pensinsula and into Northern Europe. Old herbal legends describe caraway’s power to keep things from getting lost or stolen. It was used in an ancient love potion, and it was also believed that if you tucked some into your possesions they would be protected from theft. As well it is known to be attractive to fowl and is used to keep chickens and pigeons from straying

The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

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Cultivation and uses:

Caraway is a biennial that takes two years for full life cycle, after it produces seeds it dies off. It can reach a height of 30-80cm with foliage that is frilly like the foliage of carrots. It has a thick root, similar to a parsnip and hollow fluted stems. The clusters of small flowers can be white, yellow or green. It is an easily grown plant that prefers a well drained soil and a sunny spot. After it flowers, the seed produced are brownish in colour, are ribbed and slightly cresent shaped. It resembles cumin and the two are often confused in Asia. It is commercially cultivated all over Europe as well as in Turkey, India and North African. Dutch caraway is considered to be of high quality and Holland is one of the largest producers.

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that come from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Scandinavian cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti.

The roots may be cooked as a root vegetable like parsnips or carrots.

In one of the short stories in Dubliners by James Joyce, a character eats caraway seeds to mask the alcohol on his breath.
Culinary Uses
Caraway seeds can hold their flavour for months stored in airtight containers and kept away from light. It is suggested to add seeds after a dish is cooked, as a long simmer may turn the flavour bitter. It has a sweet warm aroma with a flavour similar to aniseed and fennel. It figures prominently in the cuisines of Germany, Austria, eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages.The spice seems to counter act the fattiness of pork, duck and goose. It is an essential taste in sauerbraten, sauerkraut and rye bread. Smoked and skimmed milk cheeses from Austria, Germany, Hungary Holland and Scandinavia contain whole seed. There are medieval recipes for caraway flavoured cheese that are still in use today. (Dutch cheese). There are many liquers are flavoured with caraway (Kummel, Akuavit gins and Schnapps). It can also be used in cakes cookies, soups, omelets, rice and pasta dishes, cheese spreads and vegetable dishes. In Elizabethan times it was used to flavour bread, cakes and fruit, particularly apples. It was popular with english tea in a seedcake, similar to a pound cake served warm with butter. Caraway seeds were customarily chewed to freshen breath. The essential oil extracted from caraway is used to flavour liquers, mouthwashes, toothpastes and chewing gums

Medicinal Properties and Uses
The primary medical benefit of caraway is its effect on digestion. It is a carminative which means it helps with gas and digestion. It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach (antispasmodic).Akvavit and several liqueurs are also made with caraway, and a tisane made from the seeds is good for colic, loss of appetite, digestive disorders and to dispel worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

Caraway water is well known for its carminative effect, particularly for babies.  This property of the seeds has been known and used from ancient times until today.  Caraway is also used as a flavoring for children’s medicines.  It is a good digestive and stomachic.  Other properties it is believed to have are: antispasmodic, aphrodisiac, appetitive, emmenagogic, expectorant and galactagogic (stimulates the secretion of bile).   It was used in cases of dyspepsia, diarrhoea and even hysteria.   Dioscorides is quoted as recommending pallid girls to take a tonic of caraway oil.  Modern researchers have discovered that two chemicals (carvol and carvene) in caraway seeds soothe the smooth muscle tissue of the digestive tract and help expel gas.  Antispasmodic, which appear to be present in caraway, soothe not only the digestive tract but other smooth muscles, such as the uterus, as well.  Thus, caraway might relax the uterus, not stimulate it.  Women may try it for relief of menstrual cramps.  For a pleasant-tasting infusion that might help aid digestion, relieve gas or menstrual cramping, use 2-3 teaspoons of bruised or crushed seeds per cup of boiling water. Steep 10-20 minutes.  Drink up to 3 cups a day.  If you prefer a tincture, take -1 teaspoon up to three times a day.  Low-strength caraway infusions may be given to infants for colic and gas.
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.

Help taken from:www.theepicentre.com and en.wikipedia.org

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

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