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Cloves

Dried cloves
Dried cloves (Photo credit: Wikipedia)

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Botanical Name : Syzigium aromaticum
Family: Myrtaceae
Genus: Syzygium
Species: S. aromaticum
Kingdom: Plantae
Phylum: Angiosperms
Order: Myrtales

Synonyms:Eugenia Caryophyllata

Common Names: Indian name Laung.In Urdu it is called as ‘Laong’. In Kerala state (India) it is called ‘Grampoo’ in Malayalam. In Hindi, it’s called ‘Lavang’ and many Indian languages have names similar to it, e.g. in Marathi, it is called as “Lavang”, whereas In Telugu, it is called ‘Lavangam’, plural ‘Lavangalu’ . In Kannada, it is called ‘Lavanga’. In Sinhala it is called ‘Karabu Nati. The Tamil language uses both the native  (kirambu) and also the Sanskrit-derived(lavangam).

In Vietnam, it is called ?inh huong. In Indonesia it is called cengkeh or cengkih.Cloves are also known as ‘giroflier’ in French; ‘Gewürznelkenbaum’ in German; ‘cravo-da-Índia’, ‘cravo-das-molucas’, and ‘cravo-de-doce’ in Portuguese; and ‘árbol del clavo’, ‘clavero giroflé’, and ‘clavo de olor’ in Spanish.

Habitat : Cloves are  native to the Spice Islands and the Philippines but also grown in India, Sumatra, Jamaica, the West Indies, Brazil, and other tropical areas.

Description:
The clove is an evergreen tree, 15 to 30 feet tall. It has opposite, ovate leaves more than 5 inches long; and its flowers, when allowed to develop, are red and white, bell-shaped, and grow in terminal clusters. The familiar clove used in the kitchen is the dried flower bud. The fruit is a one- or two-seeded berry.

You may click to see the pictures of  CLOVE TREE
The clove tree is endemic in the North Moluccas (Indonesia) and was of old cultivated on the islands of Ternate, Tidore, Bacan and the West coast of Halmahera. The Dutch extended cultivation to several other islands in the Moluccas, but only after the end of the Dutch monopoly (18.th century), clove trees were introduced to other countries.click & see

Uses:
Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly.

Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In North Indian cuisine, it is used in almost all rich or spicy dishes as an ingredient of a mix named garam masala, along with other spices, although it is not an everyday ingredient for home cuisine, nor is it used in summer very often. In the Maharashtra region of India it is used sparingly for sweet or spicy dishes, but rarely in everyday cuisine. In Ayurvedic medicine it is considered to have the effect of increasing heat in system, hence the difference of usage by region and season. In south Indian cuisine, it is used extensively in biryani along with “cloves dish” (similar to pilaf, but with the addition of other spices), and it is normally added whole to enhance the presentation and flavor of the rice.

Dried cloves are also a key ingredient in Indian masala chai, spiced tea, a special variation of tea popular in some regions, notably Gujarat. In the US, it is often sold under the name of “chai” or “chai tea”, as a way of differentiating it from other types of teas sold in the US.

In Mexican cuisine, cloves are best known as ‘clavos de olor’, and often used together with cumin and cinnamon.

In Vietnamese cuisine, cloves are often used to season the broth of Pho.

Due to the Indonesian influence, the use of cloves is widespread in the Netherlands. Cloves are used in cheeses, often in combination with cumin. Cloves are an essential ingredient for making Dutch speculaas. Furthermore, cloves are used in traditional Dutch stews like hachee.

Non-culinary uses:
The spice is used in a type of cigarette called kretek in Indonesia. Kreteks have been smoked throughout Europe, Asia and the United States. In 2009, clove cigarettes (as well as fruit and candy flavored cigarettes) were outlawed in the US. However, they are still sold in similar form, re-labeled as “filtered clove cigars.”

Cloves are also an important incense material in Chinese and Japanese culture. And clove essence is commonly used in the production of many perfumes.

During Christmas, it is a tradition in some European countries to make pomanders from cloves and oranges to hang around the house. This spreads a nice scent throughout the house and acts as holiday decorations.

Cloves are often used as incense in the Jewish practice called Havdala

Clove oil anesthesia and overdose is considered a humane method for euthanizing fish.

Constituents:
Eugenol comprises 72-90% of the essential oil extracted from cloves, and is the compound most responsible for the cloves’ aroma. Other important essential oil constituents of clove oil include acetyl eugenol, beta-caryophyllene and vanillin; crategolic acid; tannins, gallotannic acid, methyl salicylate (painkiller); the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin; triterpenoids like oleanolic acid, stigmasterol and campesterol; and several sesquiterpenes.

Eugenol has pronounced antiseptic and anaesthetic properties. Of the dried buds, 15 – 20 percent is essential oils, and the majority of this is eugenol. A kilogram (2.2 lbs) of dried buds yields approximately 150 ml (1/4 of pint) of eugenol.

Eugenol can be toxic in relatively small quantities—as low as 5 ml.

Medicinal Uses:
Traditional Chinese physicians have long used the herb to treat indigestion, diarrhea, hernia, and ringworm, as well as athlete’s foot and other fungal infections.  India’s traditional Ayurvedic healers have used clove since ancient times to treat respiratory and digestive ailments.  America’s 19th century Eclectic physicians used clove to treat digestive complaints and added it to bitter herb-medicine preparations to make them more palatable.  The Eclectics were also the first to extract clove oil from the herbal buds. It has antiseptic, stimulant, stomachic and digestive properties.  As an anti-infectant, cloves are effective against coli bacilli, streptococci, staphylococci, pneumococci and as an antimycotic.  The oil, too, is used in dentistry for its antiseptic and analgesic properties, and, like the whole cloves and powdered cloves, for local pain-relieving purposes.  Eugenol is a local anesthetic used in dental fillings and cements; a rubifacient and a carminative.  It is also an irritant and an allergic sensitizer.      Besides all their other uses, cloves can be used to treat acne, skin ulcers, sores, and styes.  They also make a potent mosquito and moth repellent which is where the clove studded orange pomander comes from.

Traditional medicinal uses:
Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism and dentistry, where the essential oil is used as an anodyne (painkiller) for dental emergencies. Cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic. The essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract. Clove oil, applied to a cavity in a decayed tooth, also relieves toothache. It also helps to decrease infection in the teeth due to its antiseptic properties.

In Chinese medicine cloves or ding xiang are considered acrid, warm and aromatic, entering the kidney, spleen and stomach meridians, and are notable in their ability to warm the middle, direct stomach qi downward, to treat hiccough and to fortify the kidney yang. Because the herb is so warming it is contraindicated in any persons with fire symptoms and according to classical sources should not be used for anything except cold from yang deficiency. As such it is used in formulas for impotence or clear vaginal discharge from yang deficiency, for morning sickness together with ginseng and patchouli, or for vomiting and diarrhea due to spleen and stomach coldness. This would translate to hypochlorhydria. Clove oil is used in various skin disorders like acne, pimples etc. It is also used in severe burns, skin irritations and to reduce the sensitiveness of skin.

Cloves may be used internally as a tea and topically as an oil for hypotonic muscles, including for multiple sclerosis. This is also found in Tibetan medicine. Some recommend avoiding more than occasional use of cloves internally in the presence of pitta inflammation such as is found in acute flares of autoimmune diseases.

In West Africa, the Yorubas use cloves infused in water as a treatment for stomach upsets, vomiting and diarrhea. The infusion is called Ogun Jedi-jedi.

Western studies have supported the use of cloves and clove oil for dental pain. However, studies to determine its effectiveness for fever reduction, as a mosquito repellent and to prevent premature ejaculation have been inconclusive. Clove may reduce blood sugar levels.

Tellimagrandin II is an ellagitannin found in S. aromaticum with anti-herpesvirus properties.

The buds have anti-oxidant properties

CLICK & SEE: Health Benefits Of Oil Of Clove

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/Clove
http://www.herbnet.com/Herb%20Uses_C.htm
http://www.ifood.tv/blog/how-to-grow-clove-trees
http://www.heartofthedragon.net/Cloves.htm
http://www.ifood.tv/blog/how-to-grow-clove-trees

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Herbs & Plants

Allium ampelopresum

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Botanical Name: Allium ampelopresum
Family: Alliaceae
Genus: Allium
Species: A. ampeloprasum
Kingdom: Plantae
Order: Asparagales
Synonym :Allium porrum L.
Common Name:Leek, Levant garlic
Vernacular names:-
Allium ampeloprasum comprises several vegetables, of which the most important ones are known as
*leek (English), poireau (French), alho porro (Portuguese);
*great-headed garlic, elephant garlic (English), ail à grosse tête (French);
*pearl onion (English), poireau perpétuel, petit poireau antillais (French), alho bravo, alho inglês (Portuguese)
*kurrat (English, French).
*Persian: Tareh (Allium ampeloprasum ssp. persicum)
*Tamil: (Iraakuuccittam)

Spanish Name  : allium, Broadleaf wild leek

Habitat :Native to Eurasia.Cultivated and escaped to roadsides, sandy fields and waste places  near the coast in south-west England and Wales. ] It has been differentiated into three cultivated vegetables, namely leek, elephant garlic and kurrat. In tidewater Virginia, the plant is commonly known as the “Yorktown Onion.”

Description :
Spanish alliums are statuesque beauties, towering a full 4 feet tall on strong, straight stems. The blooms are larger than softballs and reminiscent of sparklers, with dozens of tiny purple magenta florets. If you like the look of alliums but prefer plants with more movement, these are a good choice. The stems are flexible and allow the flower heads to sway sensuously in the breeze. Spanish allium bulbs are hard to find in this country, but widely grown in the Mediterranean and very popular as cut flowers in Israel. These plants are wonderfully tough, as evidenced by the fact that the farmer who supplies these grows them in a hot desert site an hour east of San Diego. Good naturalizers, these bulbs split every year or two (depending on conditions), with each new half being of flowering size. Spread them around your garden or give some to friends. Plant this fall and you’ll be rewarded with years of elegant, structural blooms that are first rate in the garden and long lasting in a vase. Priced for a trio of bulbs.

click to see the pictures….(01)......(1)……...(2).…...(3)..…..(4)
Color: Purple magenta 7-8″ blooms with subtle color variations
Height: 48″
Exposure: Full sun
Hardiness: Zones 7-10
Bloom Time: May to June, a full month of showy blooms
Bulb Size: 10-12 cm, the largest size commercially available!
Bulb Size: 10-12 cm, the largest size commercially available!

Cultivation details  :-
Prefers a sunny position in a light well-drained soil[1]. Prefers a dry position. Succeeds in clay soils. Tolerates a pH in the range 5.2 to 8.3. The bulbs should be planted fairly deeply. The wild leek is a rare native of Britain, found only in the south-west and Wales, though it should be hardy in most parts of the country. It comes into growth in the autumn, dying down in the summer, and makes a very pleasant winter leaf, either raw or cooked. It is a rather variable plant, especially in the amount of flowers and bulbils produced. The species produces mainly flowers with almost no bulbils, whilst the sub-species A. ampeloprasum babbingtonii (Babbington’s Leek) produces lots of bulbils and almost no flowers. The cultivated leek (A. ampeloprasum porrum) is believed to have been developed from this plant whilst, in Germany and Italy, other forms have been selected for their edible bulbils. The cultivar ‘Perizweibel’ is often used, the bulbils are solid rather than made up of layers and are popularly used for making pickles. This cultivar does not set seed. Another cultivated form of this plant produces very large, mild-garlic flavoured bulbs that are up to 500g in weight.They are known as elephant garlic. The wild leek grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other[201]. Members of this genus are rarely if ever troubled by browsing deer.


Propagation:-
Seed – best sown as soon as it is ripe in a cold frame, though it can also be sown in a cold frame in the spring[200]. Prick out the seedlings into individual pots when they are large enough to handle. Well-grown plants can be planted out into their final positions in late summer or the autumn, otherwise grow them on for a further year in pots and plant them out the following summer. Division in late summer or early autumn. Dig up the bulbs when the plants are dormant and divide the small bulblets at the base of the larger bulb. Replant immediately, either in the open ground or in pots in a cold frame. Bulbils – plant out as soon as they are ripe in late summer. The bulbils can be planted direct into their permanent positions, though you get better results if you pot them up and plant them out the following spring.

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Wild leek  :
Ramsons :

Edible Uses
Edible Parts: Flowers;  Leaves;  Root.

Bulb – raw or cooked[2, 27, 61, 105]. The small bulbs can vary considerably in size from 2 – 6cm[200], they have a fairly strong leek to garlic flavour and are nice as a flavouring in cooked foods[K]. The bulbs of selected cultivars are very large with a mild garlic flavour[183]. Leaves – raw or cooked[2]. A pleasant mild to strong garlic flavour, they are available from late autumn to the spring though they can become rather tough and fibrous as they get older[K]. Flowers – raw. A similar flavour to the leaves but they have a somewhat dry texture and are best used as a flavouring in cooked foods[K]. The bulbils have a mild garlic flavour and make a nice flavouring in salads and cooked foods. Although produced abundantly, they are quite fiddly to use because they are small[K]. They can also be pickled.

Medicinal Uses :
Anthelmintic;  Antiasthmatic;  Anticholesterolemic;  Antiseptic;  Antispasmodic;  Cholagogue;  Diaphoretic;  Diuretic;  Expectorant;  Febrifuge;  Stimulant;
Stings;  Stomachic;  Tonic;  Vasodilator.

This species has the same medicinal virtues as garlic, but in a much milder and less effective form . These virtues are as follows:- Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. It is also said to have anticancer activity. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy. The bulb is said to be anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stomachic, tonic, vasodilator. The crushed bulb may be applied as a poultice to ease the pain of bites, stings etc.

Other Uses
Repellent.
The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles

Known Hazards :  Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible

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://alabamaplants.com/Bluealt/Allium_ampeloprasum_page.html
http://www.easytogrowbulbs.com/index.asp?PageAction=VIEWPROD&ProdID=188
http://en.wikipedia.org/wiki/Allium_ampeloprasum
http://www.pfaf.org/user/Plant.aspx?LatinName=Allium%20ampeloprasum

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Garlic ‘Remedy for Hypertension’

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Garlic may be useful in addition to medication to treat high blood pressure, a study suggests.
…CLICK & SEE
Australian doctors enrolled 50 patients in a trial to see if garlic supplements could help those whose blood pressure was high, despite medication.

Those given four capsules of garlic extract a day had lower blood pressure than those on placebo, they report in scientific journal Maturitas.

The British Heart Foundation said more research was needed.

Garlic has long been though to be good for the heart.

Garlic supplements have previously been shown to lower cholesterol and reduce high blood pressure in those with untreated hypertension.

In the latest study, researchers from the University of Adelaide, Australia, looked at the effects of four capsules a day of a supplement known as aged garlic for 12 weeks.

They found systolic blood pressure was around 10mmHg lower in the group given garlic compared with those given a placebo.

Researcher Karin Ried said: “Garlic supplements have been associated with a blood pressure lowering effect of clinical significance in patients with untreated hypertension.

“Our trial, however, is the first to assess the effect, tolerability and acceptability of aged garlic extract as an additional treatment to existing antihypertensive medication in patients with treated, but uncontrolled, hypertension.”

Experts say garlic supplements should only be used after seeking medical advice, as garlic can thin the blood or interact with some medicines.

Ellen Mason, senior cardiac nurse at the British Heart Foundation, said using garlic for medicinal purposes dates back thousands of years, but it is essential that scientific research proves that garlic can help conditions such as raised blood pressure.

She said: “This study demonstrated a slight blood pressure reduction after using aged garlic supplements but it’s not significant enough or in a large enough group of people to currently recommend it instead of medication.

“It’s a concern that so many people in the UK have poorly controlled blood pressure, with an increased risk of stroke and heart disease as a consequence. So enjoy garlic as part of your diet but don’t stop taking your blood pressure medication.”

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Why garlic is good for the heart

Raw garlic tackles cancer


Source : BBC News

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Drinking a Glass of Milk Can Stop Garlic Breath

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If you are worried about garlic breath, drink a glass of milk, say scientists who claim it can stop the lingering odour.

Sulphur compounds in garlic make it smelly

In tests with raw and cooked cloves, milk “significantly reduced” levels of the sulphur compounds that give garlic its flavour and pungent smell.

The authors told the Journal of Food Science it is the water and fat in milk that deodorises the breath.

For optimum effect, sip the milk as you eat the garlic, they say.

Mixing milk with garlic in the mouth before swallowing had a higher odour neutralising effect than drinking milk after eating the garlic in the trial.

And full-fat milk provided better results than skimmed milk or just water, according to breath samples taken from a volunteer.

One of the compounds milk counteracts is allyl methyl sulphide or AMS.

This cannot be broken down in the gut during digestion, and so it is released from the body in the breath and sweat.

Although garlic is good for you – containing several vitamins and minerals – once eaten, it can cause bad breath and body odour lasting hours or even days.

Plain water, and some foods, such as mushrooms and basil, may also help neutralise garlic smells, the study authors Sheryl Barringer and Areerat Hansanugrum say.

But it is the mixture of fat and water together that works best, the Ohio State University team say.

“The results suggest that drinking beverages or foods with higher water and/or fat content such as milk may help reduce the malodorous odour in breath after consumption of garlic and mask the garlic flavour during eating,” they say.

Source : BBC NEWS

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Herbs & Plants

Allium cernuum

 

Botanical Name : Allium cernuum
Family : Alliaceae
Genus : Allium
Kingdom: Plantae
Order: Asparagales
Species: A. cernuum

Common Names:  Nodding Onion, New Mexican nodding onion or  lady’s leek.

Habitat :N. America – Canada to Mexico. Ledges, gravels, rocky or wooded slopes and crests ascending to high altitudes . Widely distributed on moist soils in mountainous and cool regions to 3500 metres .Cultivated Beds;

Description:
It is a perennial plant. Bulb growing to 0.45m by 0.25m.
It  is not frost tender. It is in leaf from February to December, in flower from June to July. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, insects.

click tom see the pictures…..(01)…..(1).…...(2).…….(3).…...(4)....

Plants typically grow 12-18” (less frequently to 24”) tall. Features clumps of flat, narrow, grass-like leaves (to 12” tall) and tiny bell-shaped, pink to lilac pink (occasionally white) flowers which appear in loose, nodding clusters (umbels) atop erect, leafless scapes rising slightly above the foliage. Wild nodding onion is distinguished from most other native alliums by the fact that its scapes crook sharply downward at the top just below the flower so that the flower umbel nods (hence the common name). Blooms in summer. All parts of this plant have an oniony smell when cut or bruised. Although the bulbs and leaves of this plant were once used in cooking (stews) or eaten raw, nodding onion is not generally considered to be of culinary value today.

It has an unsheathed slender conic bulb which gradually tapers directly into several keeled grass-like leaves (2–4 mm wide). Each mature bulb bears a single flowering stem, which terminates in a downward nodding umbel of white or rose flowers. Nodding onion blooms in July or August. The flowers mature into spherical crested fruits which later split open to reveal the dark shiny seeds. This plant does not have bulblets in the inflorescence. This plant grows in dry woods, rock outcroppings, and prairies. It is native to North America from New York to British Columbia south to Virginia and Kentucky and south in the mountains. The bulb is edible and has a strong onion flavor.

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 cannot grow in the shade. It requires moist soil and can tolerate drought. The plant can tolerate maritime exposure.

Cultivation :
An easily grown plant, it prefers a sunny position in a light well-drained soil. Succeeds in clay soils. Established plants are fairly drought tolerant. Plants succeed in maritime gardens. A very ornamental plant, it makes a very decorative edging to flower beds. This species is self-sowing quite freely in our Cornwall garden. The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants, though this species has tolerated considerable neglect in our Cornwall garden. The cultivar ‘Major’ is a more vigorous form with larger flower clusters. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. A widespread and very variable species. It is closely allied to A. stellatum. Members of this genus are rarely if ever troubled by browsing deer.

Propagation:-
Seed – sow spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle – if you want to produce clumps more quickly then put three plants in each pot. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in spring once they are growing vigorously and are large enough. Division in spring. Very easy, the plants divide successfully at any time in the growing season and the divisions can be planted straight out into their permanent positions if required.

Cultivars:
‘Major’
This is a more vigorous form with larger flower clusters

Edible Uses:-
Edible Parts: Flowers; Leaves; Root.

Bulb – raw or cooked. Strongly flavoured, it is mainly used as a flavouring. The bulb is about 50mm tall and 15mm wide. Leaves – raw or cooked. A delicious, strong-onion flavour, they are very nice in salads. The leaves are available from spring until the autumn and are one of the most favourite onions we are growing on our Cornish trial grounds. Flowers – raw or cooked. A delicious strong onion flavour, somewhat stronger than the leaves especially if the seeds are starting to set. They make a very decorative and tasty addition to the salad bowl.

Medicinal Actions &  Uses
Lithontripic; Poultice.

The whole plant has mild medicinal activity similar to the action of garlic (Allium sativum). It is used specifically as a poultice on the chest for the treatment of respiratory ailments and the juice has been used in the treatment of kidney stones. The juice of the plant is used in treating colds, croup, sore throats etc. A poultice of the plant is applied externally to various infections such as sore throats, sores, swellings, chest and pleurisy pains.

Other Uses:-
Repellent.

The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles. The juice can be applied to exposed skin in order to repel biting insects.

Cultivars
‘Major’
This is a more vigorous form with larger flower clusters.

Known Hazards: Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.

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/database/plants.php?Allium+cernuum
http://www.mobot.org/gardeninghelp/plantfinder/Plant.asp?code=Z580
http://en.wikipedia.org/wiki/Allium_cernuum

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