Botanical Name :Sonchus oleraceus Linn. Family:Asteraceae/ Compositae Tribe: Cichorieae Genus: Sonchus Kingdom: Plantae Order: Asterales Synonyms :Hare’s Thistle. Hare’s Lettuce. Scientific names : Sonchus oleraceus Linn.,Hieracium oleracerum Linn. ,Lactuca oleracerea Linn. Common names :Gagatang (Ig.),Common sowthistle (Engl.),Milkweed (Engl.) ,Milk thistle (Engl.) ,Smooth sow thistle (Engl.) ,Swinles (Engl.) ,Sow thistle (Engl.)
Habitat :Found in the Benguet subprovinces, Rizal and Laguna provinces in Luzon. In waster places, along trails, old gardens, on talus slopes at altitudes of 1,200 to 2,000 meters
Description:
Sow thistle is an herb, erect, annual, milky, hairy or slightly glandular, growing 40 to 80 cm high. Leaves are oblong to lanceolate, 10 to 20 cm long, coarsely and lyrately lobed; the lobes somewhat reflexed and toothed, the terminal ones large, the lateral pointing downwards, and those of the stem clasping at the base. Heads are peduncled, about 1 cm long. Bracts are smooth, thin and green. Flowers are numerous and yellow. Achenes are nearly 3 mm long, compressed, ribbed and rough.
It has hollow thick, branched stems full of milky juice, and thin, oblong leaves, more or less cut into (pinnatifid) with irregular, prickly teeth on the margins. The upper leaves are much simpler in form than the lower ones, clasping the stem at their bases.
The flowers are a pale yellow, and when withered, the involucres close over them in a conical form. The seed vessels are crowned with a tuft of hairs, or pappus, like most of this large family of Compositae.
Edible Uses:
The young leaves are still in some parts of the Continent employed as an ingredient in salads It used in former times to be mingled with other pot herbs, and was occasionally employed in soups; the smoothest variety is said to be excellent boiled like spinach.
Constituents:
* Contains fixed oil with stearic and palmitic acids, ceryl-alcohol, invert sugar, choline, tartaric acid.
* Milky juice contains oxydase, coautchoue, mannite, l-inosite, etc.
* Phytochemicals of aqueous extracts yielded sugar reducers, phenolic compounds, tannins, flavonoids and coumarins.
* Study yielded four sesquiterpene glycosides – sonchusides A, B, C and D together with five known glycosides – glucozaluzanin C, macrocliniside A, crepidiaside A and picrisides A and C.
Medicinal Uses: Parts used: Stem, leaves, gum, juice.
Folkloric:-
* Brownish gum formed by the evaporation of the common sow thistle, when taken internally in a dose of two to four grains, acts as a “powerful hydragogue cathartic” with strong effects on the liver, duodenum and colon. Its effects resemble elaterium, producing large and watery discharges, thus an effective agent in ascites and hydrothorax. However, it may cause griping like senna and produce tenemus like aloes. To counteract that effect, the gum is administered with manna, aniseed, and carbonate of magnesia, or with stimulants and aromatics
* Infusion of leaves and roots used by the natives of Bengal as tonic and febrifuge.
*In Indochina, stems used as sedative and tonic.
*In Italy, used as a laxative and diuretic.
*Juice of the plant used for cleaning and healing ulcers.
*In Brazilian folk medicine, used as a general tonic.
Studies • Antidepressant: Study of S oleraceus extracts in mice showed evidence of an antidepressant-like effect comparable to that of amitriptyline (10mg/K p.o.).
• Antinociceptive: Extracts of SO markedly demonstrated antinociceptive action in mice, supporting previous claims of traditional use. At 300 mg/kg, it had a stronger antinociceptive effect than indomethacin (5 mg/kg) and morphine (10 mg/kg).
• Anxiolytic: Study of extract of aerial parts showed anxiolytic effects in mice similar to clonazepam (0.5 mg/kg).
• Phytochemicals / Low Toxicity: Study of aqueous extracts showed phenolic compounds, tannins, flavonoids and coumarins. Toxicity test on Artemia salina indicated low toxicity.
• Antioxidant / Cytotoxicity: Study of SO extracts showed concentration-dependent antioxidant activity. The methanol extracts yielded the greatest the most phenolic and flavonoid contents. Cytotoxicity activity showed the ethanol extract had the best activity against the growth of stomach cancer cell.
• Anti-Quorum Sensing / Antimicrobial: A study of 14 ethanolic extracts of different parts of 8 plants for antimicrobial and antiquorum sensing activity showed Sonchus oleraceus and Laurus nobilis to have superior activity against Chromobacterium violaceum. Quorum sensing is involved in microbial pathogenesis, and its inhibition may be a way of controlling bacterial infections with the advantage of reducing risks of resistance development.
Other Uses:
Its chief use nowadays is as food for rabbits. There is no green food they devour more eagerly, and all keepers of rabbits in hutches should provide them with a plentiful supply. Pigs are also particularly fond of the succulent leaves and stems of the Sow-Thistle.
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.
Botanical Name:Laurus nobilis Family: Lauraceae Genus: Laurus Species:L. nobilis Kingdom: Plantae Order: Laurales Common Name :bay laurel, sweet bay, bay tree (esp. United Kingdom), true laurel, Grecian laurel,laurel tree or simply laurel.
Habitat:The bay laurel is a native plant of the Mediterranean region. The plant grows best in damp and shady sites in gardens. As it is extensively used in many Mediterranean cuisines, the bay laurel is a very popular garden herb especially in Europe. Leaves from the bay laurel are picked all year round and used in many culinary preparations.
Description:
Bay Laurel is an aromatic evergreen tree or large shrub reaching 10–18 m tall, native to the Mediterranean region.
The leaves are 6–12 cm long and 2–4 cm broad, with a characteristic finely serrated and wrinkled margin. It is dioecious, with male and female flowers on separate plants; each flower is pale yellow-green, about 1 cm diameter, borne in pairs together beside a leaf. The fruit is a small black berry about 1 cm long.
Sweet Bay can withstand the heat of summer and will grow best when allowed to spend as much time outdoors as possible. Delay bringing your Bay Laurel inside until late fall but don’t subject the plants to any freezing weather conditions.
Once the plants are moved indoors stop applying fertilizer and cut back on the amount of water that you provide over the winter, but don’t let the container completely dry out. Place the Bay Laurel in a relatively cool, well lit area, or use a grow light bulb to supplement the amount of light that the herb plant receives.
In early spring gradually allow the Bay Laurel plants to acclimate to the outdoors in the same manner that you would harden off vegetable transplants. The hardening off process can be completed in a shorter timeframe than for vegetable seedlings, but the Bay plants will need sufficient time to adjust to the harsher outdoor growing conditions before they resume their life outdoors.
Cultivation:
The bay laurel can succeed in any kind of soil that is moderately fertile and well watered, though it tends to grow best in soils that retain moisture and are well drained. The bay laurel can also grow without problems in all types of dry soils. The bay laurel prefers exposure to full sunlight but can also grow well in sites with light shade. Bay laurel plants are fairly resistant to high winds; however, the plants suffer if exposed to extreme maritime contact or cold dry winds for long periods of time. Growing bay laurel plants may need protection from the cold during severe winters and the plant is not fully hardy in all areas of temperate countries such as Britain. In a dormant state, bay laurel plants are reliably hardy to temperatures of about -5°c, and can withstand occasional lows of up to -15°c – such low temperatures may lead to the defoliation of the tree but the tree usually recovers and brings forth new leaves late in the spring or by the summer. The plant botanists call the Laurus nobilis angustifolia – Syn ‘Salicifolia’ – a little hardier and possesses similar aromatic qualities. Many people also cultivate the bay laurel tree as an ornamental plant in gardens; the added bonus is such cultivated yields leaves that can be used to flavor food. The leaves of the bay laurel give off a sweet and aromatic scent when bruised. Bay laurel trees are also strongly resistant to all insect pests and plant diseases – this plant is notably resistant to the honey fungus. The beneficial properties of this plant species has been known since ancient times and many ancient peoples held the tree in high esteem. The ancient Greeks dedicated this plant to Apollo, the god of light, the plant also served as a symbol of peace and victory for the Greeks. The bay laurel was also utilized in making wreaths for ancient emperors, generals and poets. The bay laurel is a dioecious plant and individual plants have a specific sex. If seeds are required, it is necessary to grow both the male and female plants in the garden.
The bay laurel can be propagated in three basic methods – by layering, sowing seeds or by taking cuttings from individual plants.
The ideal time to sow the seeds of the bay laurel is in the spring. Seeds are ideally sown in moist, but definitely not water saturated compost seed beds. When seeds are sown, the seeds must be placed on the surface of the soil and lightly covered using some dry compost. The container of the seed bed must be placed in the dark, the site must ideally be at a temperature of about 65°F (21°C) for germination to occur.
It is difficult to predict a successful germination, which is a rather erratic event and bay laurel seeds can take as long as three months to sprout out. However, the normal time for germination is about three to four weeks from the date on which the seeds are sown. The greatest hindrance to successfully growing the bay laurel from seeds lies in the fact that the seeds can rot before they germinate in the seed bed.
The stem cuttings can be done late in the summer and even early in the fall. Propagating this plant from cuttings is rather hard and successful growth using cuttings is not easy to achieve. To get the best cuttings, one must cut ripe shoots in lengths of 9 to 15cm – 4 to 6 inches, using a knife, the cutting must also include part of the main stem – the heel. Once the shoots have been cut to the desired length, they must be trimmed so only three or four leaves stay on the shoot, this cutting can then be planted in a small pot filled with potting compost. Each individual cutting that has been planted must be labeled and placed in a site without direct sunlight – ideally, a cold frame is the best solution. A heated propagating frame may also give a good chance of success, as high humidity in the ambient air is essential for the proper growth of the plant. Once they are planted in a site, cuttings give out roots within the span of a year or a little longer.
The process of layering of the germinating plants is carried out as normal for all the seedlings. To correctly layer the growing plant, bend each stem down to the ground then use a penknife and make a small cut in the stem in the spot touching the soil. The cut region of the bent stem can then be covered with some soil and secured in the soil using stones or it can be held in place with wires. The cut region of the stem will give off shoots in six to twelve months if the process has been correctly carried out. Bay laurel plants are ideally layered during the spring season.
Religious importance:
It is believed that this herb is used in the rituals and spells for money and success.It is believed that if this leaf is burned it will enhance psychic powers and produce visions. Moreover if worn in an amulet will provide protection from evil and negativity. People say that any wish written on bay leaf comes true..
Uses:
Bay Laurel is the source of the bay leaves which are used for their flavour in cooking. It was also the source of the laurel wreath of ancient Greece, and therefore the expression of “resting on one’s laurels”. A wreath of bay laurels was given as the prize at the Pythian Games because the games were in honor of Apollo and the laurel was one of his symbols ever since his unsuccessful pursuit of Daphne. In the Bible, the sweet-bay is often an emblem of prosperity and fame. In Christianity it is said to symbolize the Resurrection of Christ and the triumph of Humanity thereby.
It is also widely cultivated as an ornamental plant in regions with mediterranean or oceanic climates, and as an indoor plant in colder regions.
Bay leaves are eaten by the caterpillars of some Lepidoptera, for example the Eastern tiger swallowtail (Papilio glaucus).
Harvesting and Cooking with Bay Leaves:
To harvest leaves from your Sweet Bay plant cut the older leaves from the stem with a pair of scissors, or if you’re careful you can simply pull the leaves off of the stem by hand. The large, older Bay leaves are preferred for cooking because they will contain more of the plant’s essential oil and impart more flavor to your favorite recipes.
A single Bay Laurel plant can supply the family chef with more than enough fresh leaves to season meals for the entire year. Harvest the Bay leaves from the plant as they are needed in the kitchen or remove and dry the leaves for future uses.
The soap making industry also utilizes an essential oil obtained from the fruit of the bay laurel in the manufacture of some types of soaps. Bay laurel is a very hardy and strong plant; it is very resistant to all sorts of plant pests and common plant diseases. A bay laurel plant is said to protect even the other plants growing near it from all insect and pest related problems. Bay laurel leaves are strongly aromatic and are used as natural insect repellents, dried bay laurel leaves are often used in silos to protect stored beans, grains from weevils and other grain eating insects. As it possesses both anti-septic properties as well as an aromatic scent, the bay laurel is often used as a strewing herb. The plant is very tolerant to clipping and pruning activities, it can also be grown as a screen or hedge plant in regions with suitable weather for its cultivation outdoors. The wood of the bay laurel is also very sweetly scented and the smell does not wear off quickly even after a long period of time. The wood is employed in marqueterie work, it is also used to make walking sticks and as friction sticks to start fires.
Fresh Bay leaves will be stronger than the dried herb and if you keep a live Bay plant around there’s really no need to preserve the leaves or purchase the spice from your grocer. Bay Laurel leaves are commonly used to season and add flavor to soups, stews, pot roasts, and other slow cooking kitchen recipes. Remove the leaves before serving because the leaves are tough and may have sharp edges.
Chemical constituents:
In the fruit there are essential oils and fatty oils present. The fruit is pressed and water extracted to obtain these products. The fruit contains up to 30% fatty oils and about 1% essential oils (terpenes, sesquiterpenes, alcohols and ketones).
The leaves contain about 1.3% essential oils (Ol. Lauri folii), consisting of 45% eucalyptol, 12% terpenes, 3-4% sesquiterpenes, 3% methyleugenol and other a- und ß-pinenes, phellandrene, linalool, geraniol and terpineol.
Medicinal value:-
This herb also known as Oswego tea and Bee Balm is good for the treatment of nausea, vomiting, cold and flu. If used in oil form is an effective treatment for acne, coughs, fevers, tension, stress, and depression.
It is also the source of the word baccalaureate (laurel berry), and of poet laureate. Some evidence from the medical literature supports Bay Laurel having these uses:
In Chinese folklore there is a great laurel tree on the moon, and the Chinese name for the laurel, (traditional Chinese: ), literally translates to “moon-laurel”. This is the subject of a story of Wu Gang, a man who aspired to immortality and neglected his work. When the deities discovered this they sentenced Wu Gang to fell the laurel tree, whereupon he could join the ranks of the deities; however, since the laurel regenerated immediately when cut, it could never be felled. The phrase (simplified Chinese) (“Wu Gang felling the tree”) is sometimes used to refer to endless toil, analogous to Sisyphus in Greek mythology.
The herb known as the bay laurel or the sweet bay is native to Asia Minor and the Mediterranean region in general – it is a small evergreen shrub or tree. The early Greeks and Romans admired the bay laurel for its beauty and used the aromatic leaves in many different ways. Bay laurel possesses leathery leaves that are lanceolate and pointed in shape. The leaves also have the maximum oil content during early and mid-summer and this oil content tends to decreases in other seasons. The name “bay” is used to refer to several botanicals – for example the West Indian bay – botanical name Pimenta racemosa, and the California bay – botanical name Umbellularia californica. Therefore, any of these plants can be called by the name “bay” in the existing herb literature; what is more, some other plants are also called ‘Bay’.
The solution made from the bay laurel is a very potent anti-dandruff rinse and can help a person suffering from excess dandruff in the hair. To prepare this herbal rinse, bring a quart of water to boil, to the boiled water add about three level teaspoons of crumpled bay leaves and let the leaves steep in the covered pot for about twenty five minutes. The herbal tea can be strained and then refrigerated for later use. This herbal tea can be used to wash the hair, when doing this, it is necessary to first rinse all the soap out of the hair using plain water. Once hair has been washed with water and soap, some of the liquid bay laurel tea can be poured on to the head and can be used to massage the scalp thoroughly. This initial massage with the herbal tea can be followed with similar rinses using few more ounces of the herbal tea; the tea must be worked well on to the scalp using the fingertips. The hair so treated can be left as such for about an hour; it must then be rinse thoroughly using plain water. This treatment will be sufficient to keep dandruff from recurring if it is used faithfully every day on a long term basis.
Disorders such as bronchitis and a hacking cough or other related chest complaints can be relieved by applications of a poultice made from the boiled bay leaves; the poultice must be rubbed into the chest and covered with a cloth.
To gain relief from swellings in the tendons, as well as to soothe arthritic aches and pains or muscle sprains – use the oil of the bay laurel as a daily rub. This oil can be prepared by heating some bay leaves in a little olive oil using very low heat on a stove, the leaves must be heated for about twenty minutes – the low heat is to ensure that the oil is not cooked or brought to burn and smoke in the pan. Once they are heated, the leaves can be set aside and allowed to simmer for some more time in the pan. The oil obtained from the leaves must be strained once and cooled, and this oil is to be used as rubbing oil for any of these conditions or for other problems such as lower backache, prominent and painful varicose veins and many other disorders.
Remedies made from the bay laurel are mainly used in the treatment of the disorders affecting the upper digestive tract and to ease all kinds of arthritic aches and pains affecting a person. The remedies made from the bay laurel also has a tonic effect and is good to have a settling effect on the stomach, the bay laurel remedy also stimulates general appetite and aids in the hastening the secretion of digestive juices in people with digestive disorders. The bay laurel leaves are also used as an ingredient in cooking, where they aid in the process of digestion and absorption of food in the stomach. Bay laurel leaves possess many of the same positive effects as seen in the spearmint – botanical name Mentha spicata, and the rosemary – Rosmarinus officinalis – especially in assisting in the breakdown of heavy foods, such as protein rich meat. The onset of menstruation is also promoted by remedies made from the bay laurel. In addition, the essential oil obtained from the bay laurel is mainly employed as a friction rub for topical problems, this rubbing oil is prepared by first diluting the raw oil in carrier oil and it is then massaged on aching muscles and joints for a soothing effect. Bath water can also be infused with a decoction made from the bay laurel leaves to help ease aching limbs and muscles.
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.
Synonyms:CucumberTree. Magnoliae cortex. Blue Magnolia. Swamp Sassafras. Magnolia Tripetata.
Parts Used: Bark of stem and root.
Habitat:North America. The natural range of Magnolia species is rather scattered and includes eastern North America, Central America and the West Indies and east and southeast Asia. Some species are found in South America. Today many species of Magnolia and an ever increasing number of hybrids can also be found as ornamental trees in large parts of North America, Europe, Australia and New Zealand. The genus is named after French botanist Pierre Magnol, from Montpellier. See Origin of the name Magnolia.
Description :The genus is named in commemoration of Pierre Magnol, a famous professor of medicine and botany of Montpellier in the early eighteenth century. All its members are handsome, with luxuriant foliage and rich flowers. The leaves of Magnolia acuminata are oval, about 6 inches long by 3 broad, and slightly hairy below, with a diameter of 6 inches, and the fruit or cone, about 3 inches long, resembles a small cucumber.
It is a large tree, reaching a height of 80 or more feet and a diameter of 3 to 5 feet, but only grows to about 16 feet in England. The wood is finely grained, taking a brilliant polish, and in its colour resembles that of the tulip or poplar, but it is less durable. It is sometimes used for large canoes and house interiors.
The bark of the young wood is curved or quilled, fissured outside, with occasional warts, and orange-brown in colour, being whitish and smooth within and the fracture short except for inner fibres. The older bark without the corky layer is brownish or whitish and fibrous. Drying and age cause the loss of its volatile, aromatic property.
Magnolia is an ancient genus. Having evolved before bees appeared, the flowers developed to encourage pollination by beetles. As a result, the carpels of Magnolia flowers are tough, to avoid damage by eating and crawling beetles. Fossilised specimens of M. acuminata have been found dating to 20 million years ago, and of plants identifiably belonging to the Magnoliaceae dating back to 95 million years ago. Another primitive aspect of Magnolias is their lack of distinct sepals or petals. The term tepal has been coined to refer to the intermediate element that Magnolia has instead. Magnolias are used as food plants by the larvae of some Lepidoptera species including Giant Leopard Moth.
Magnolia grandiflora is the official state flower of both Mississippi and Louisiana. The flower’s abundance in Mississippi is reflected in its state nickname, “Magnolia State”. The magnolia is also the official state tree of Mississippi.
One of the oldest nicknames for Houston, Texas Is “The Magnolia City” due to the abundance of Magnolia Trees growing along Buffalo Bayou.
Magnolia flowers may be white, pink or purple. Size ranges from 3 to 5 inch in diameter. Some species of mangolia have strap – shaped petals depending on the species.Mangolia seeds may remain dormant for many years (15 to 20 years).Mangolia flowers are protogynous ,apearing with or before the leaves.The tapals of mangolias are 9-15.Stems are present on elongate torus.early decidous; filemants white or purple,very short: another introrse or latrorse.
Origin of the name Magnolia
In 1703 Charles Plumier (1646-1704) described a flowering tree from the island of Martinique in his Genera. He gave the species, known locally as ‘Talauma’, the genus name Magnolia, after Pierre Magnol. The English botanist William Sherard, who studied botany in Paris under Joseph Pitton de Tournefort, a pupil of Magnol, was most probably the first after Plumier to adopt the genus name Magnolia. He was at least responsible for the taxonomic part of Johann Jacob Dillenius‘s Hortus Elthamensis and of Mark Catesby’s famous Natural history of Carolina. These were the first works after Plumier’s Genera that used the name Magnolia, this time for some species of flowering trees from temperate North America.
Carolus Linnaeus, who was familiar with Plumier’s Genera, adopted the genus name Magnolia in 1735 in his first edition of Systema naturae, without a description but with a reference to Plumier’s work. In 1753, he took up Plumier’s Magnolia in the first edition of Species plantarum. Since Linnaeus never saw a herbarium specimen (if there has ever been one) of Plumier’s Magnolia and had only his description and a rather poor picture at hand, he must have taken it for the same plant which was described by Catesby in his 1730 ‘Natural History of Carolina, and placed it in the synonymy of Magnolia virginiana variety foetida, the taxon now known as Magnolia grandiflora.
The species that Plumier originally named Magnolia was later described as Annona dodecapetala by Lamarck, and has since been named Magnolia plumieri and Talauma plumieri (and still a number of other names) but is now known as Magnolia dodecapetala.
Constituents: The bark has no astringency. The tonic properties are found in varying degree in several species.
Medicinal Action and Uses:
The bark from M. officinalis has long been used in traditional Chinese medicine, where it is known as houpu. In Japan, M. obovata has been used in a similar manner. The aromatic bark contains magnolol and honokiol, two polyphenolic compounds that have demonstrated anti-anxiety and anti-angiogenic properties. Magnolia bark also has been shown to reduce allergic and asthmatic reactions.
Magnolia has attracted the interest of the dental research community because magnolia bark extract inhibits many of the bacteria responsible for caries and periodontal disease. In addition, the constituent magnolol interferes with the action of glucosyltransferase, an enzyme needed for the formation of bacterial plaque.
A mild diaphoretic, tonic, and aromatic stimulant. It is used in rheumatism and malaria and is contra-indicated in inflammatory symptoms. In the Alleghany districts the cones are steeped in spirits to make a tonic tincture.
A warm infusion is laxative and sudorific, a cold one being antiperiodic and mildly tonic.
Dosage: Fluid Extract. Frequent doses of 1/2 to 1 drachm, or the infusion in wineglassful doses.
Other Species:
Both M. virginiana and M. tripetala were recognized as official with M. acuminata.
M. virginiana, or M. glauca, White Laurel, Beaver Tree, Swamp Sassafras, White Bay, Sweet Bay, Small or Laurel Magnolia, or Sweet Magnolia, is much used by beavers, who favour it both as food and building material. The light wood has no commercial use.
The bark and seed cones are bitter and aromatic, used as tonics, and in similar ways to M. acuminata. The leaves yield a green, volatile oil with a more pleasant odour than fennel or anise. There is probably also a bitter glucosidal principle. Other Uses:
In general, Magnolia is a genus which has attracted a lot of horticultural interest. Hybridisation has been immensely successful in combining the best aspects of different species to give plants which flower at an earlier age than the species themselves, as well as having more impressive flowers. One of the most popular garden magnolias is a hybrid, M. x soulangeana (Saucer magnolia; hybrid M. liliiflora x M. denudata).
M. tripetala, Umbrella Tree or Umbrella Magnolia. The fruit yields a neutral crystalline principle, Magnolin.
The bark, if chewed as a substitute for tobacco, is said to cure the habit.
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.
Popular Name(s): Senna, Indian Senna, Tinnervelly Senna, Cassia Senna, Locust Plant, Rajavriksha Parts Used: Pods, Stems and Leaves Habitat: Cultivated in dry lands of Southern & Western India, Burma and indigenous to Arabia.
Genus Species: Cassia senna or Cinnamonum cassia Cultivated: Hot wet tropics of China, Indochina, East and West Indies, and Central America
Description :
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.
Characteristics:
The leaves, known as tejpat in Nepali, Tejpatta in Hindi, Tejpat in Assamese and Tamalpatra in Marathi and in original Sanskrit, are used extensively in the cuisines of India, Nepal, and Bhutan, particularly in the Moghul cuisine of North India and Nepal and in Tsheringma herbal tea in Bhutan. It is called Biryani Aaku or Bagharakku in Telugu. They are often erroneously labeled as “Indian bay leaves,” though the bay leaf is from the Bay Laurel, a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are quite different. Bay leaves are shorter and light to medium green in color, with one large vein down the length of the leaf;photo while tejpat are about twice as long and wider than laurel leaves. They are usually olive green in color, may have some brownish spots and have three veins down the length of the leaf.photo True tejpat leaves impart a strong cassia- or cinnamon-like aroma to dishes, while the bay leaf’s aroma is more reminiscent of pine and lemon. Indian grocery stores usually carry true tejpat leaves. Some grocers may only offer Turkish bay leaves, in regions where true tejpat is unavailable.
Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. Cassia is called kwei in the earliest Chinese herbal by Shen-nung (2700 B.C.). It reached Europe in classical times with Arabian and Phoenician traders and the buds were known in Europe in the Middle Ages.
There are many varieties of cassia, including: Chinese cassia (Cinnamomum cassia) or cassia, is from Burma and South China, coming in quills or rolled. This variety is also the source of cassia buds. Indian cassia (Cinnamomum tamala) is native to India where its leaves are also used as an herb (tejpat). Indonesian cassia (Cinnamomum burmanni) or Padang cassia has a smoother bark and double quills. This is usually the cassia that is imported to North America. Saigon cassia (Cinnamomum loureirii) is native to Indonesia and is also grown in Japan and Korea. Oliverâ’s Bark (Cinnamomum oliveri) is an Australian substitute of cassia and cinnamon. Mossoia Bark (Cinnamomum) is an inferior substitute for cassia and cinnamon from Papua New Guinea. Bouquet: The buds have a slight aroma. the bark is sweet-spicy like cinnamon, but more pungent. Flavour: The bark and the buds have similar flavours: warm, sweet and pungent.
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Cassia is the name given to the bark of several trees such as Cinnamonum cassia, C. aromatium, C. loureirii, C. burmannii, etc. These varieties have a wide distribution, but in ancient trade cassia used to come mainly from China, hence the name Chinese cinnamon or bastard cinnamon. The bark is coarser than that of true cinnamon, and the taste is more astringent and harsh, although a variety C. burmannii from Indonesia is similar to the Sri Lanka product.
Cassia is more widely used today than is cinnamon, although most people are unfamiliar with the name cassia; moreover, the word can be confused with Cassia angustifolia – a very different plant, namely senna! Cassia as a spice is favored by the Chinese for incorporation in Five Spice Powder (along with Szechuan pepper, cloves, fennel and star anise). Cassia leaves (tejpat) are currently used as a spice in Indian cooking, while cassia leaves and buds were a favored import (with the name malabathrum) in ancient Rome and also during the Middle Ages. See a list of spices by Taste and Hotness.
Useful Parts :The spice in the case of both cinnamon and cassia come from bark of the plants.
Medicinal Properties:It is useful in habitual costiveness. It lowers bowels, increases peristaltic movements of the colon by its local action upon the intestinal wall.
Cinnamon and cassia extracts have been used medically to treat gastrointestinal problems and as a specific for diarrhea, but their value is marginal. Their use as antimicrobials is of limited relevance, and it is dubious if the presence of cinnamon or cassia in cooked foods retards spoilage if left unrefrigerated in a tropical climate. Nevertheless, cinnamon along with many other spices has antibacterial properties that may be worth exploiting.
The properties of cassia and cassia oil are similar to those of cinnamon and comprised largely of cinnamaldehyde.. Cassia is a tonic, carminative and stimulant. It is used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea.
Cassia (called ròu gùi; 肉桂 in Chinese) is used in traditional Chinese medicine, where it is considered one of the 50 fundamental herbs.
A 2003 study published in the DiabetesCare journal followed Type 2 diabetics ingesting 1, 3 or 6 grams of cassia daily. Those taking 6 grams shows changes after 20 days, and those taking lesser doses showed changes after 40 days. Regardless of the amount of cassia taken, they reduced their mean fasting serum glucose levels 18–29%, their triglyceride levels 23–30%, their LDL cholesterol 7–27%, and their total cholesterol 12–26%, over others taking placebos.
The effects, which may even be produced by brewing a tea from cassia bark, may also be beneficial for non-diabetics to prevent and control elevated glucose and blood lipid levels. Cassia’s effects on enhancing insulin sensitivity appear to be mediated by polyphenols . Despite these findings, cassia should not be used in place of anti-diabetic drugs, unless blood glucose levels are closely monitored and its use is combined with a strictly controlled diet and exercise program.
There is also much anecdotal evidence that consumption of cassia has a strong effect in lowering blood pressure, making it potentially useful to those suffering from hypertension. The USDA has three ongoing studies that are monitoring the blood pressure effect.
Though the spice has been used for thousands of years, there is concern that there is as yet no knowledge about the potential for toxic buildup of the fat-soluble components in cassia, as anything fat-soluble could potentially be subject to toxic buildup. There are no concluded long term clinical studies on the use of cassia for health reasons.
Historical View : The properties of cassia are similar to those of cinnamon; but it is commonly regarded as somewhat more astringent. Its uses are the same as those of cinnamon.
Bentley, Robert and Henry Trimen. Medicinal Plants; being descriptions with original figures of the principal plants employed in medicine and an account of the characters, properties, and uses of their parts and products of medicinal value. London, Churchill, 1880. (WZ 295 B556m 1880)
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.
