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Mirabilis multiflora

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Botanical Name : Mirabilis multiflora
Family: Nyctaginaceae
Genus: Mirabilis
Species: M. multiflora
Kingdom: Plantae
Order: Caryophyllales

Common names : Showy Four o’clock , Mirabilis multiflora, (mee-rah-bi-lis mul-te-flora). Mirabilis is from Latin meaning “marvelous” or “wonderful,” a reference to the beauty of this plant. Multiflora means “many-flowered” in reference to the numerous flowers that can cloak the plants.   Colorado four o’clock

Habitat ;Mirabilis multiflora is native to the southwestern United States from California to Colorado and Texas, as well as far northern Mexico, where it grows in mostly dry habitat types in a number of regions. Habitat ;Mirabilis multiflora is native to the southwestern United States from California to Colorado and Texas, as well as far northern Mexico, where it grows in mostly dry habitat types in a number of regions. Semi-desert, foothills. Roadsides, open canyons. Late spring, summer, fall.

Description:
Mirabilis multiflora is a perennial herb growing upright to about 80 centimeters in maximum height. The leaves are oppositely arranged on the spreading stem branches. Each fleshy leaf has an oval or rounded blade up to 12 centimeters long and is hairless or sparsely hairy. The flowers occur in leaf axils on the upper branches. Usually six flowers bloom in a bell-shaped involucre of five partly fused bracts. Each five-lobed, funnel-shaped flower is 4 to 6 centimeters wide and magenta in color.

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It is hardy to zone 8 and is frost tender. It is in flower from July to August. The flowers are hermaphrodite (have both male and female organs)
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 :
Requires a fertile well-drained soil in full sun or part-day shade. Plants flower in their first year from seed and, although they are not very hardy in Britain, tolerating temperatures down to about -10°c when in a suitable situation, they can either be grown as half-hardy annuals or the tubers can be harvested in the autumn and stored overwinter in a cool frost-free place in much the same manner as dahlias. Members of this genus are rarely if ever troubled by browsing deer.

Propagation:
Seed – sow spring in a greenhouse. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in early summer, after the last expected frosts. The seed remains viable for several years. Division in spring as the plant comes into growth.

Edible Uses:
The dried root can be ground into a powder, mixed with cereal flours and used to make a bread. This bread is eaten to reduce the appetite.

Medicinal Uses:

Hallucinogenic; Poultice; Stomachic.

The root is used in the treatment of stomach complaints. A pinch of the powdered root is said to relieve hunger, it can also be used after overeating to relieve the discomfort. A poultice of the powdered root can be applied to swellings. Large quantities of the root are said to cause intoxication. The root was chewed by native North American Medicine men to induce visions whilst making a diagnosis.

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://digedibles.com/database/plants.php?Mirabilis+multiflora
http://en.wikipedia.org/wiki/Mirabilis_multiflora
http://www.herbnet.com/Herb%20Uses_C.htm

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Herbs & Plants

Opuntia basilaris

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Botanical Name : Opuntia basilaris
Family: Cactaceae
Genus: Opuntia
Species: O. basilaris
Kingdom: Plantae
Order: Caryophyllales

Common Names :Beavertail,Beavertail Cactus

Habitat : Opuntia basilaris  is found in southwest USA, mostly in the Mojave Desert, Anza-Borrego Desert State Park, and Colorado Deserts, and also in the Colorado Plateau and northwest Mexico; it ranges through the Grand Canyon and Colorado River region to southern Utah, and in western Arizona, regions along the Lower Colorado River Valley.

Description:
The Opuntia basilaris is a medium sized to small prickly pear cactus, depending on variety, growing to about 60 cm tall. A single plant may consist of hundreds of fleshy, flattened pads. These are more or less blue-gray, depending on variety, growing to a length of 14 cm and are maximum 10 cm wide and 1 to 1.5 cm thick. They are typically spineless, but have instead many small barbed bristles, called glochids, that easily penetrate the skin. The pink to rose colored flowers are most common; however, a rare variety of white and even yellow flowers also exist. Opuntia basilaris bloom from spring to early summer….CLICK  &   SEE  THE  PICTURES

Edible Uses:
The Cahuilla Native Americans used beavertail as a food staple. The buds were cooked or steamed, and then were eaten or stored. The large seeds were ground up to be eaten as mush.

Chemical constituents: Opuntia basilaris is a psychedelic plant containing 0.01% mescaline and  4-hydroxy-3-5-dimethoxyphenethylamine.

Medicinal Uses:
The older pads served as medicine.  Their pulp provided a wet dressing for bruises and sores, bites and lacerations, an application said to deaden pain and hasten healing.

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/Opuntia_basilaris
http://www.laspilitas.com/nature-of-california/plants/opuntia-basilaris
http://www.herbnet.com/Herb%20Uses_AB.htm

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Herbs & Plants

Sanicula marilandica

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Botanical Name : Sanicula marilandica
Family: Apiaceae
Genus: Sanicula
Species: S. marilandica
Kingdom: Plantae
Order: Apiales

Common Names:Maryland black snakeroot,Sanicle Sanicle. Black Snakeroot.

Habitat : Sanicula marilandica grows  in  North-eastern and Central N. America – Newfoundland to Alberta, Georgia and Colorado. Grows in rich woods, meadows and shores.

Description:
Sanicula marilandica is a perennial flowering plant.Its leaves with deeply incised lobes radiating out from the same point. Every leaf has no set number of leaflets, but commonly will have 5–7. The plant is not tall but the fruiting stalk will rise up to 2 feet, bearing green diminutive flowers in spring. In fall the fruiting stalk carries dehiscent fruit that splits, bearing small spines.
The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.The plant is self-fertile.

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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, though judging by its native range it should succeed outdoors in most parts of the country. The following notes are based on the general needs of the genus. Succeeds in any moderately fertile well-drained soil in sun or semi-shade.   Strongly dislikes poor thin soils. Prefers a loamy or calcareous soil.

Propagation:
Seed – we have no information for this species but the following notes are for the related S. europaea. Stratification improves the germination rate. If possible sow the seed in the autumn, sow stored seed as early in the year as possible. It is best to sow the seed in situ in a woodland soil under trees If seed is in short supply it is probably wise to sow it in pots of woodland soil in a shady place in a cold frame. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in a shady position in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in spring. Larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer.

Medicinal Uses:
Considered a “cure all” by John Kloss “Although no mention has been seen for this species, the leaves of at least two other members of the genus contain saponins . Although toxic, saponins are very poorly absorbed by the body and so tend to pass through without causing harm, they are also destroyed by thorough cooking. Saponins are found in many plants, including several that are often used for food, such as certain beans. It is advisable not to eat large quantities of food that contain saponins. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fishbecause it possesses powerful cleansing and healing virtues, both internally and externally.”  It heals, stops bleeding, diminishes tumors.  The properties when administered seem to seek the ailment most in distress.  A tea made from the thick root has been used to treat menstrual irregularities, pain, kidney ailments, rheumatism and fevers. A decoction of the root has been used to cause vomiting in order to counteract a poison. It makes a useful gargle for treating sore mouths and throats. The powdered root has also been popularly used to treat intermittent fever and chorea (St. Vitus’ Dance). The root is also poulticed and applied to snakebites. Pharmacological studies reveal that black snakeroot contains some tannin, which causes an astringent action that may account for the use of snakeroot preparations as gargles for sore throat.  The action on the system resembles valerian

Known Hazards:
Although no mention has been seen for this species, the leaves of at least two other members of the genus contain saponins[179]. Although toxic, saponins are very poorly absorbed by the body and so tend to pass through without causing harm, they are also destroyed by thorough cooking. Saponins are found in many plants, including several that are often used for food, such as certain beans. It is advisable not to eat large quantities of food that contain saponins. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish

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_RST.htm
http://en.wikipedia.org/wiki/Sanicula_marilandica
http://www.herbnet.com/Herb%20Uses_RST.htm

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If Tea is Hot, Wait Four Minutes

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Drinking very hot tea appears to increase the risk of oesophageal cancer, a new study has shown, prompting suggestions for a four-minute wait before swallows of freshly boiled tea.

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The study from northern Iran, the largest so far to explore tea-drinking habits and oesophageal cancer, has corroborated earlier research from India, Singapore and South America that linked this cancer to hot beverages.

Researchers from the Tehran University of Medical Sciences studied tea-drinking habits and patterns of oesophageal cancer in Golestan province where black tea is popular. They found that people who consumed very hot tea (defined as 70°C or higher) had an eight-fold higher risk of oesophageal cancer than people who drank tepid tea (65°C or lower).

They found that drinking tea at temperatures between 65°C and 69°C — defined as simply hot — was associated with twice the risk of cancer of the oesophagus. Their research will appear in the British Medical Journal on Friday.

“It’s clear hot beverages are contributing to high levels of oesophageal cancer in this population, Paul Brennan, a research team member from the International Agency for Research in Cancer in Lyons, France, told The Telegraph.

“But other factors may be associated with oesophageal cancer in other populations,” said Brennan, head of genetic epidemiology unit at the IARC. “We need to investigate different factors in different regions or populations.”

The Iranian study also showed that waiting for tea to cool lowered the risk of the cancer. People who typically drank their tea within two minutes after it was poured had a five-fold higher risk than those who waited for four minutes or longer.

Although previous studies have pointed to the potential danger of hot beverages, Iranian digestive disorder specialist Reza Malekzadeh and his colleagues are among the first to investigate the link through rigorous temperature measurements.

Malekzadeh said the significance of the new research was in the use of statistical techniques to eliminate the effects of other risk factors that could also contribute to oesophageal cancer.

But doctors assert that there is no cause for alarm. “The public health message here is that people should wait four minutes before they begin sipping from a cup of hot tea,” Malekzadeh told The Telegraph.

Eight years ago, Rup Kumar Phukan and his colleagues at the Regional Medical Research Centre, Dibrugarh, Assam, had examined dietary habits in parts of northeastern India and shown that hot beverages and spicy food were linked to oesophageal cancer.

They had suggested that the long-term consumption of exceptionally hot food or beverages could cause chronic irritation and harm the lining of the oesophagus. “But chewing tobacco and smoking are also likely to be among the contributing factors in this region,” said a scientist at the Dibrugarh centre.

The Iranian study measured tea temperatures consumed by more than 48,500 people and studied tea-drinking habits of 300 patients with oesophageal cancer and 571 healthy people, emerging as the largest study on the topic.

Speculating on mechanisms to explain the link, the researchers have pointed out that chronic inflammation by high temperatures may stimulate the release of nitric oxide and reactive oxygen species — potentially harmful biomolecules.

Doctors caution that cancer is almost always a multi-factorial disease. The risk may be lowered or increased by several factors. Low consumption of fruits and vegetables, for instance, may increase the risk of cancer.

You may click to see:->Steaming hot tea linked to cancer

Sources: The Telegraph (Kolkata, India)

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Fruits & Vegetables Herbs & Plants

Beetroot

Botanical Name::Beta vulgaris
Family: Amaranthaceae
Subfamily:Betoideae
Genus: Beta
Species: B. vulgaris
Kingdom: Plantae
Order: Caryophyllales

Synonyms: Spinach Beet. Sea Beet. Garden Beet. White Beet. Mangel Wurzel.
Parts Used: Leaves, root.
Habitat:Coasts of Europe, North Africa and Asia, as far as India, and is found in muddy maritime marshes in many parts of England,

Description: Beta vulgaris (Linn.) is a native of South Europe, extensively cultivated as an article of food and especially for the production of sugar, and presents many varieties.The plant is a tall & succulent plant, about 2 feet high, with large, fleshy, glossy leaves, angular stems and numerous leafy spikes of green flowers.foot.

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It is derived from the Sea Beet (B. maritima, Linn.), which grows wild on the coasts of Europe, North Africa and Asia, as far as India, and is found in muddy maritime marshes in many parts of England, a tall, succulent plant, about 2 feet high, with large, fleshy, glossy leaves, angular stems and numerous leafy spikes of green flowers, much like those of the Stinking Goosefoot.

The lower leaves, when boiled, are quite equal in taste to Spinach, and the leaf-stalks and midrib of a cultivated form, the Spinach Beet (B. vulgaris, var. cicla), are sometimes stewed, under the name of Swiss Chard (being the Poirée à Carde of the French, with whom it is served as Sea Kale or Asparagus). This white-rooted Beet is also cultivated for its leaves, which are put into soups, or used as spinach, and in France are often mixed with sorrel, to lessen its acidity. It is also largely used as a decorative plant for its large handsome leaves, blood red or variegated in colour. Its root, thoughcontaining almost as much sugar as the red Garden Beet, neither looks so appetizing nor tastes so well.

The Mangel Wurzel, or Mangold, also a variety of the Beet, too coarse for table use, is good for cattle, who thrive excellently upon this diet, both its leaves and roots affording an abundance of valuable and nutritious food.

In its uncultivated form, the root of the Sea Beet is coarse and unfit for food, nor has any use been made of the plant medicinally, but the Garden Beet has been cultivated from very remote times as a salad plant and for general use as a vegetable. It was so appreciated by the ancients, that it is recorded that it was offered on silver to Apollo in his temple at Delphi.

Click to learn more about —> Beetroot

Constituents:Contains Sodium benzoate, methylparaben, sorbic acid. The root contains about a tenth portion of pure sugar, which is one of the glucoses or fruit sugars and is very wholesome. It is softer than cane sugar and does not crystallize as well as the latter. There is a treacle principle in it, but this renders it all the more nutritious. Canesugar has to be converted by the digestive juices into fruit sugar, before the body can absorb it, but the sugar present in the Beetroot is already in the more easily assimilated form, thus making the Beet a valuable food. Its sugar is a force-giver and an energy creator, a source of vitality to the human body. Besides its tenth portion of pure sugar, Beetroot has as much as a third of its weight in starch and gum.

The Beet makes an appetizing vegetable, plain boiled, stewed, or baked and a good pickle, and in Russia forms an appetizing soup – called Bortsch – the red root in this case being made to exude all its juice into a rich, white stock.

A pleasant wine can be made from the roots and an equally good domestic ale has also been brewed from Mangolds. A considerable amount of alcohol can be obtained by distillation.

Although modern medicine disregards the Beet, of old it was considered to have distinct remedial properties.

Benefits of Beet Root:

*Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red colour

*Extract is a natural source of vitamins and minerals

*Beetroot is used traditionally as a blood building food

*Beetroot may aid the natural process of elimination and support detoxification processes

*Beetroot has liver, spleen, gall bladder and kidney cleansing properties

*Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron

*The iron contained in beetroot is organic and non-irritating and will not cause constipation

*Beetroot is useful in acidosis due to it being rich in alkaline elements

Click to see -> Beet juice and benefit of beet

Medicinal Action and Uses: The juice of the White Beet was stated to be ‘of a cleansing, digestive quality,’ to open obstructions of the liver and spleen, and, says Culpepper, ‘good for the headache and swimmings therein and all affections of the brain.’ Also,’effectual against all venomous creatures and applied upon the temples, it stayeth inflammations in the eyes, it helpeth burnings, being used without oil and with a little alum put to it is good for St. Anthonys Fire. It is good for all weals, pushes, blisters and blains in the skin: the decoction in water and vinegar healeth the itch if bathed therewith and cleanseth the head of dandriff, scurf and dry scabs and relieves running sores and ulcers and is much commended against baldness and shedding the hair.’
The juice of the Red Beetroot was recommended ‘to stay the bloody flux’ and ‘to help the yellow jaundice,’ also the juice ‘put into the nostrils, purgeth the head, helpeth the noise in the ears and the toothache.’

The Sugar Beet, or White Beet, is a selected form of the ordinary red-rooted Garden Beet and is now the chief source of our sugar; as food for animals, it has been preferred to turnips and carrots.

The root contains about a 10% fructose and about 30% by weight of starch and gum. The juice of the red beetroot was traditionally used for its astringent and antiseptic properties.

Primary chemical constituents of Beet Root include saponiside, phytosterol, betaine, leucine, tyrosine, betacyanin, beta carotene, manganese, potassium, and iron.
Beet Root powder is a very popular colouring agent for use in soaps and cosmetic products. The colour is due to Betanin.

Click to see-> “Beetroot Cut Blood Pressure “

Augaherb Beetroot AG:
In addition to its use as a colouring agent the rich antioxidant and silicon content of beetroot helps strengthen connective tissue and supports overall skin health.
Carrier: Monopropylene glycol/ water.

About 1760, the Berlin apothecary Marggraff obtained in his laboratory by means of alcohol, 6.2 per cent. of sugar from a white variety of Beet and 4.5 per cent. from a red variety. At the present day, as a result of careful study of many years, improvement of cultivation, careful selection of seed and suitable manuring, especially with nitrate of soda, the average Beet worked up contains 7 per cent. of fibre and 92 per cent. of juice. The average yield of its weight in sugar was stated in 1910 to be 12.79 per cent. in Germany and 11.6 per cent. in France.

Resources:

https://en.wikipedia.org/wiki/Beetroot

http://botanical.com/botanical/mgmh/b/beetro28.html
http://www.augustus-oils.ltd.uk/products/herb%20monographs.htm

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