Tag: Asparagus

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Asparagus adscendens(Sufed musli)

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Botanical Name : Asparagus adscendens
Family :  Asparagaceae/Liliaceae
Common Names: Sufed musli, Khairuva, Asparagus,Safeta Musali, Shweta Musali, White Musali

Habitat: Asparagus adscendens is  Found in  E. Asia – Afghanistan, Himalayas, Iran.It grows especially in Sal forests in Uttar Pradesh.

Description:
Asparagus adscendens is an evergreen Shrub. It is in leaf 12-Jan. The flowers are dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required) and are pollinated by Bees.The plant is not self-fertile.
CLICK TO SEE THE PICTURE..>...(01)....(1).…..(2)……..(3)

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

Cultivation :
We have very little information on this species and do not know if it will be hardy in Britain. The following notes are based on the general needs of the genus. Easily grown in any good garden soil. Prefers a rich sandy loam. Dioecious. Male and female plants must be grown if seed is required.

Propagation:
Seed – pre-soak for 12 hours in warm water and then sow in spring or as soon as the seed is ripe in early autumn in a greenhouse. It usually germinates in 3 – 6 weeks at 25°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a sunny position in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer. Division in early spring as the plant comes into growth.

Edible Uses :
Edible Parts: Root;  Stem.

The plant is a source of a nutritious starch that can be used like salep (which is obtained from various species of orchid) The part of the plant that is used is not specified but is most likely to be the root. To make salep, the root is dried and ground into a powder. The young shoots are probably edible, used like asparagus.

Principal Constituents:
Asparagus adscendens has several principal constituents like Steroidal glycosides. Several compounds like 3-heptadecanone, 8-hexadecenoic acid, methyl pentacosanoate, palmitic acid, stearic acid were also identified.

Medicinal Uses:
Demulcent;  Diaphoretic;  Galactogogue;  Stimulant.

The roots are demulcent, diaphoretic, galactogogue and stimulant. They are useful in the treatment of diarrhoea, dysentery and general debility.

The tuberous root or rhizome is used in the treatment of diarrhea, dysentery and general debility. It is used as an aphrodisiac as well as to increase sperm count. Its use as general tonic is also well known all over India.  The dried roots are used in Unani medicine as an aphrodisiac as they are rich in glycosides. It has been found very effective in increasing male potency and is considered as an alternative to Viagra.  It offers significant protection against stress induced changes. It cures many physical illness and weakness and it is used for increasing general body immunity.  It is used in case of pre-natal and post-natal problems; the root powder is fried in ghee and chewed in the case of apthae of mouth and throat.  It is also used in formulations of Body-building medicines.  Can be taken as a milk decoction, powder, confection.

Different  Uses:
*Asparagus adscendens is used for the preparation of health tonic that is used in general weakness and debility.
*Asparagus adscendens is used in case of pre-natal and post-natal problems.
*Asparagus adscendens root powder fried in the GHEE, CHEWED in case of apthae of mouth and throat.
*Asparagus adscendens is found very effective in increasing male potency. It is considered as alternative to Viagra.
*Asparagus adscendens  is used in formulations of Body-building medicines.

*In India Asparagus adscendens is used in PAN and GUTKHA.

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://www.pfaf.org/user/Plant.aspx?LatinName=Asparagus+adscendens
http://www.herbnet.com/Herb%20Uses_UZ.htm
http://www.asparagusherbs.com/
http://www.asparagusherbs.com/

http://www.greenearthproducts.net/asparagus-adscendens.html

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Herbs & Plants

Erodium cicutarium

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Botanical Name : Erodium cicutarium
Family: Geraniaceae
Genus: Erodium
Species: E. cicutarium
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Geraniales

Common Names :Redstem filaree,alfilaree, alfilaria, alfilerillo (Spanish-Chile), California filaree, cutleaf filaree, filaree, heronsbill, loiquilahuen (Spanish-Chile), pin-grass, pin-weed, redstem, redstem filaree, redstem stork’s bill, relojito (Spanish-Chile), stork’s bill, tachuela (Spanish-Chile)

Habitat : Erodium cicutarium is native to the Mediterranean Basin and was introduced to North America in the eighteenth century, where it has since become invasive, particularly of the deserts and arid grasslands of the southwestern United States. The seeds of this annual are a species collected by various species of harvester ants.It grows on  sandy dunes, grassland, arable land, waste areas, roadsides, railway embankments etc, usually near the sea.

Description:
Erodium cicutarium is described as an annual, winter annual or biennial. It has a prostrate basal rosette and upright, often leafy flowering stalks. The stalks range from < 10cm to about 50cm high, and originate in the axils of the leaves. The leaves are divided into fine leaflets (or lobes) and are finely dissected, similar to those of a carrot. The flowers are about 1cm across, pink or lavender, and borne on stalks in clusters of 2-12. The sepals of the flowers are somewhat pointed and hairy. The fruiting structure (consisting of the seeds, persistent bristly styles, and central placental axis) is 2-5cm long and resembles a stork’s bill. At maturity, the developing fruit splits into 5 segments, each with a long, spirally twisting style with a seed attached at the base. The style twists hygroscopically, drilling the seed into the soil (The Manitoba Agriculture, Food and Rural Initiatives, 2001; Hickman, 1993)…..CLICK & SEE THE PICTURES
Cultivation:
Prefers a sunny well-drained position and a limy soil or at least one that is not acid. Plants are likely to be resistant to maritime exposure.

Propagation:
Seed – sow in situ as soon as the seed is ripe in the late summer. The seed can also be sown in situ in late spring. Germination usually takes place within 3 weeks
Edible Uses:The entire plant is edible with a flavor similar to sharp parsley if picked young…..
Young leaves – raw or cooked as a potherb. Harvested in the spring before the plant flowers, they are tasty and nutritious. The leaves are added to salads, sandwiches, soups etc, they can be used in recipes that call for leaves of beet, plantain, sow thistle or amaranth. Young stems – raw. Root – chewed by children as a gum.

Medicinal Uses:
A mild uterine hemostatic and a diuretic for water retention, rheumatism, or gout.  Not a potent plant, a fair amount is needed for effect depending on the use.  The entire plant may be put into a warm-water bath for a person suffering the pains of rheumatism.  The leaves have been made into a hot tea used to increase urine flow, to treat uterine hemorrhage and water retention, and to increase perspiration.  Storksbill is a traditional afterbirth remedy in northern Mexico and New Mexico, said to reliably decrease bleeding and help prevent infection.  A tablespoon of the root and leaves are brewed into tea and drunk three or four times a day.  A tablespoon of the plant with an equal part of comfrey leaves or borage steeped in a pint of water and used for douching is considered a reliable treatment for cervicitis, especially if it has been preceded by vaginal inflammation and no uterine infection is involved.  For joint inflammations a fair amount of the tea is consumed and the wet leaves used for a poultice for several days, the swellings subsiding by the third or fourth day.  Little adverse effect on the kidneys when used as a diuretic and is an older herbal treatment in China for hematuria, particularly from kidney trauma.  One of the many reliable herbs for heavy, painful menstruation.  The root and leaves have been eaten by nursing mothers to increase the flow of milk. Externally, the plant has been used as a wash on animal bites, skin infections etc. A poultice of the chewed root has been applied to sores and rashes. An infusion has been used in the treatment of typhoid fever. The seeds contain vitamin K, a poultice of them is applied to gouty tophus

Other Uses:  A green dye is obtained from the whole plant. It does not require a mordant. The remnants of the styles are very hygroscopic, they can be used in hygrometers and as weather indicators. The dried plant powder has been mixed with watermelon seeds during storage and planting in order to prevent watermelon disease.

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/Erodium_cicutarium
http://www.issg.org/database/species/ecology.asp?fr=1&si=518
http://www.herbnet.com/Herb%20Uses_RST.htm

http://digilander.libero.it/ipdid/photos-eng/erodium-cicutarium—alfilaria.htm

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Herbs & Plants

Bai Zhu

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Botanical Name :Atractylodes macrocephala
Family: Asteraceae
Tribe: Cynareae
Genus: Atractylodes
Kingdom: Plantae
Order: Asterales

Parts Used : The rhizomes are collected in November when the lower leaves begin withering. They are stripped of the small roots and sun-dried or heat-dried.

Common Name : Bai Zhu

Habitats: E. Asia – China, Japan and Korea.   Pastures and waste ground. Grassland and forests at elevations of 600 – 2800 metres.

Descriptiopn :
Bai Zhu  is a  Perennial herbaceous plant, 40-60 cm. high. Stems cylindrical, much-branched in the upper part. Leaves alternate, toothed, the lower 3-lobed with long petiole, the upper entire, short-petioled. Inflorescence in terminal head; flowers small, lilac, all tubulous. Achene globose, with a coma of hairs.
It is hardy to zone 6. It is in flower from Jul to August, and the seeds ripen from Aug to September. The flowers are dioecious (individual flowers are either male or female, but only one sex is to be found on any one plant so both male and female plants must be grown if seed is required)
CLICK & SEE
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and requires well-drained soil.The plant prefers acid, neutral and basic (alkaline) soils..It can grow in semi-shade (light woodland) or no shade.It requires moist

Cultivation :
Succeeds in any well-drained soil in sun or partial shade. This species is probably hardy in most of Britain, it tolerates temperatures down to at least -15°c. Widely cultivated in China for its use as a medicinal herb. This species is dioecious. Both male and female plants need to be grown if seed is required.

Propagation :
Seed – sow spring in a cold frame and only just cover the seed. Prick out the seedlings when they are large enough to handle and plant them out into their permanent positions in the following spring or early summer.

Chemical composition: The rhizomes contain essential oil 1.5%, atractylol, atractylon; glucoside, inulin, vitamin A, potassium atractylate.

Medicinal Uses:
Antibacterial;  Diuretic;  Sedative;  Stomachic;  Tonic.

Bai Zhu is widely used in traditional Chinese medicine. The root contains an essential oil, glucoside and inulin. It is a bitter-sweet tonic herb that acts mainly upon the digestive system and strengthens the spleen. The root is antibacterial, diuretic, hypoglycaemic, sedative, stomachic and tonic. It is used in the treatment of poor appetite, dyspepsia, abdominal distension, chronic diarrhoea, oedema and spontaneous sweating. It is often used in conjunction with other herbs such as Codonopsis tangshen and Glycyrrhiza uralensis. Combined with Baical skullcap (Scutellaria baicalensis) it is used to prevent miscarriage. The roots are harvested in the autumn and baked for use in tonics

It has traditionally been used as a tonic for the digestive system, building qi and strengthening the spleen.  The rhizome has a sweet, pungent taste, and is used to relieve fluid retention, excessive sweating, and digestive problems such as diarrhea and vomiting.  It is also used in the treatment of poor appetite, dyspepsia, abdominal distension, and edema. It is often used in conjunction with other herbs such as Codonopsis tangshen and Glycyrrhiza uralensis. Combined with Baical skullcap (Scutellaria baicalensis) it is used to prevent miscarriage.

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://www.herbnet.com/Herb%20Uses_AB.htm
http://www.pfaf.org/user/Plant.aspx?LatinName=Atractylodes+macrocephala
http://sulwhasoo-sulwhasoo.blogspot.com/2010/12/update-history-of-whoo-chung-line.html
http://en.wikipedia.org/wiki/Atractylodes

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Herbs & Plants

Good King Henry

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Botanical Name: Chenopodium Bonus Henricus
Family: Amaranthaceae
Subfamily: Chenopodioideae
Tribe: Anserineae
Genus: Blitum
Species: B. bonus-henricus
Order: Caryophyllales

Synonyms: English Mercury. Mercury Goosefoot.Poor-man’s asparagus,Lincolnshire Spinach, Allgood. Tola Bona. Smearwort. Fat Hen.
(German) Fette Henne.

Common Names:  Good-King-Henry, Poor-man’s Asparagus, Perennial Goosefoot, Lincolnshire Spinach, Markery, English mercury, or mercury goosefoot
Part Used: Herb.

Part of plant consumed: Leaves and young stems.
Habitat: Good King Henry grows abundantly in waste places near villages, having formerly been cultivated as a garden pot-herb.Lincolnshire Spinach is a species of goosefoot which is native to much of central and southern Europe.

Description:Good King Henry is an annual or perennial plant growing up to 400–800 mm tall. The leaves are 50–100 mm long and broad, triangular to diamond-shaped, with a pair of broad pointed lobes near the base, with a slightly waxy, succulent texture. The flowers are produced in a tall, nearly leafless spike 100–300 mm long; each flower is very small (3–5 mm diameter), green, with five sepals. The seeds are reddish-green, 2–3 mm diameter.

Click  & see.

It is a dark-green, succulent plant, about 2 feet, high, rising from a stout, fleshy, branching root-stock, with large, thickish, arrow-shaped leaves and tiny yellowish-green flowers in numerous close spikes, 1 to 2 inches long, both terminal and arising from the axils of the leaves. The fruit is bladder-like, containing a single seed.

The leaves used to be boiled in broth, but were principally gathered, when young and tender, and cooked as a pot-herb. In Lincolnshire, they are still eaten in place of spinach. Thirty years ago, this Goosefoot was regularly grown as a vegetable in Suffolk, Lincolnshire, and other eastern counties and was preferred to the Garden Spinach, its flavour being somewhat similar, but less pronounced. In common with several other closely allied plants, it was sometimes called ‘Blite’ (from the Greek, bliton, insipid), Evelyn says in his Acetaria, ‘it is well-named being insipid enough.’ Nevertheless, it is a very wholesome vegetable. If grown on rich soil, the young shoots, when as thick as a lead pencil, may be cut when 5 inches in height, peeled and boiled and eaten as Asparagus. They are gently laxative.

Cultivation: Good King Henry is well worth cultivating. Being a perennial, it will continue to produce for a number of years, being best grown on a deep loamy soil. The ground should be rich, well drained, and deeply dug. Plants should be put in about April, 1 foot apart each way, or seeds may be sown in drills at the same distance. During the first year, the plants should be allowed to establish themselves, but after that, both shoots and leaves may be cut or picked, always leaving enough to maintain the plant in health. Manure water is of great assistance in dry weather, or a dressing of 1 OZ. of nitrate of soda, or sulphate of ammonia may be given.

Good King Henry has been grown as a vegetable in cottage gardens for hundreds of years, although this dual-purpose vegetable is now rarely grown and the species is more often considered a weed.

It should be planted in a fertile, sunny spot which is free from perennial weeds. Seeds should be sown in April in drills 1 cm deep and 50 cm apart. The seedlings should then be thinned to 10–20 cm. Good King Henry does not respond well to transplantation.

Typically, very little is produced in the first season. The plants should be regularly weeded and well watered. Harvesting should be moderate, with just a few leaves at a time collected from each plant.

The foliage can be cut in autumn, and a mulch, such as leaf mould or well-rotted compost applied to the plot. Cropping can begin in spring. Some of the new shoots can be cut as they appear (usually from mid spring to early summer) and cooked like asparagus. All cutting should then cease so that shoots are allowed to develop. The succulent triangular leaves are picked a few at a time until the end of August and cooked like spinach.

As with many of the wild plants, it does not always adapt itself to a change of soil when transplanted from its usual habitat and success is more often ensured when grown from seed.

Medicinal Uses:
Detersive and diuretic, the herb ought to have a place in vulnerary decoctions and fomentations. The young shoots, the succeeding leaves and the flowery tops are fit for kitchen purposes. It is good for scurvy and provokes urine. Outwardly it is much used in clysters, and a cataplasm of the leaves helps the pain of the gout.

The plant is also known as Mercury Goosefoot, English Mercury and Marquery (to distinguish it from the French Mercury), because of its excellent remedial qualities in indigestion, hence the proverb: ‘Be thou sick or whole, put Mercury in thy Koole.’

The name ‘Smear-wort’ refers to its use in ointment. Poultices made of the leaves were used to cleanse and heal chronic sores, which, Gerard states, ‘they do scour and mundify.’

The leaf is a source of iron, vitamins and minerals.  A poultice and ointment cleanses and heals skin sores.  Also in the preparation of an ointment for painful joints.  The plant was recommended for indigestion and as a laxative and a diuretic.  Used in a veterinary cough remedy for sheep. Rich in iron as well as vitamin C.

Modern uses: The leaves can be used externally in compresses to soothe aching and painful joints, but it is not considered to be of much value internally. Its main use has always been as a vegetable to be used as an alternative to Spinach.

The roots were given to sheep as a remedy for cough and the seeds have found employment in the manufacture of shagreen.

The plant is said to have been used in Germany for fattening poultry and was called there Fette Henne, of which one of its popular names, Fat Hen, is the translation.

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/Good_King_Henry
http://www.bean-sprouts.blogspot.com/2007/06/good-king-henry.html
http://www.health-topic.com/Dictionary-Good_King_Henry.aspx

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

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Pine Nuts

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Pine nuts are the edible seeds of pines (family Pinaceae, genus Pinus). About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of value as a human food.

CLICK & SEE THE PICTURES
Stone Pine cone with pine nuts – note two nuts under each cone scale

In Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.

In Asia, two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.

In North America, the main species are three of the pinyon pines, Colorado Pinyon (Pinus edulis), Single-leaf Pinyon (Pinus monophylla), and Mexican Pinyon (Pinus cembroides). The other eight pinyon species are used to a small extent, as are Gray Pine (Pinus sabineana), Torrey Pine (Pinus torreyana) and Sugar Pine (Pinus lambertiana). In the United States, pine nuts are mainly harvested by Native American tribes; in many areas, they have exclusive rights to the harvest.

Pine nuts contain (depending on species) between 10  to 34% of protein, with Stone Pine having the highest content. They are also a source of dietary fibre. When first extracted from the pine cone, they are covered with a hard shell (seed coat), thin in some species, thick in others. The nutrition is stored in the large female gametophytic tissue that supports the developing embryo (sporophyte) in the centre. Although a nut in the culinary sense, in the botanical sense pine nuts are seeds; being a gymnosperm, they lack a carpel (fruit) outside.

The shell must be removed before the pine nut can be eaten. Unshelled pine nuts have a long shelf life if kept dry and refrigerated (at 5 to +2 °C); shelled nuts (and unshelled nuts in warm conditions) deteriorate rapidly, becoming rancid within a few weeks or even days in warm humid conditions. Pine nuts are commercially available in shelled form, but due to poor storage, these rarely have a good flavour and may be already rancid at the time of purchase.

Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, and vegetable dishes. In Italian they are called pinoli or (rarely) pignoli (locally also pinoccoli or pinocchi; Pinocchio means ‘pine nut’) and are an essential component of Italian pesto sauce. The pignoli cookie, an Italian specialty confection, is made of almond flour formed into a dough similar to that of a macaroon and then topped with pine nuts. Pine nuts are also featured in the salade landaise of southwestern France. Pine nut coffee, known as piñón (Spanish for pine nut), is a specialty found in the southwest United States, especially New Mexico; it is typically a dark roast coffee and has a deep, nutty flavour. Pine nuts are also used in chocolates and desserts such as baklava.

Korean Pine pine nuts – unshelled, and shell, above; shelled, belowIn the United States, millions of hectares of productive pinyon pine woods have been destroyed due to conversion to grazing lands, and in China, destructive harvesting techniques (such as breaking off whole branches to harvest the cones) and the removal of trees for timber have led to losses in production capacity.
CLICK & SEE:    Korian Pine Nuts

Pine nuts can be pressed to extract pine nut oil, which is valued both for its mild, nutty flavour and its health benefits such as appetite suppression and antioxidant action. Pine nut oil also had economic importance in pre-revolution Russia

Pine nuts are excellent source of Iron,Manganese,Copper,Magnesium and high monosaturated fat, which keeps cardiovascular system healthy.It is also packed with Vitamins A,C & D. This makes it give a boost to the immune system. They contain almost three milligrams of iron in once-ounce serviing. Pine nuts are also higher in protein than most nuts & are good source of Thiamine,Potassium & Phosphorous. Pine nuts are best kept in refrigerator, in airtight containers.

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/Pine_nut
http://www.adfs.in/dryfruit/pinenut.htm

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