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Garlic Mustard

Botanical Name :Alliaria petiolata (M. Bieb.) Cavara & Grande
Family : Cruciferae
Genus  : Alliaria
Synonyms: Alliaria officinalis – Andrz. ex M.Bieb.Erysimum alliaria – L. Sisymbrium alliaria – (L.)Scop.
Common Name: Garlic Mustard. (Garlic mustard gets its name from its characteristic odor of garlic when the plant is crushed and its mustard-like appearance. It is a naturalized European biennial herb that poses a significant threat to lowland natural areas as well as gardens and field crops. It belongs to the Brassicaceae (Mustard) family.)

Habitat : Most of Europe, including Britain, south to N. Africa and east to W. Asia and the Himalayas. Damp hedgerows, edges of woods and other shady places, preferring basic soils .land Garden; Dappled Shade; Shady Edge; Deep Shade; Hedgerow; Bog Garden;

Description:
It is a Biennial  plant.

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Height: First-year rosettes extend to 10 cm (4 in) high. Flowering stems may reach 0.6-1.1 m (2.0-3.5 ft).

Leaves: First-year leaves (which remain the second year) are round to kidney-shaped and are on stems approximately 5.0-6.5 cm (2-3 in) tall. Leaves on flowering plants are alternate and are larger near the base of the stem. They are large-toothed, triangular in shape, and approximately 2.54 cm (1 in) long and 5.0-7.5 cm (2-3 in) wide.
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Flowers: Flowers grow in clusters at the end of the stems. Each flower has four white petals (0.5 cm or 0.2 in long). Blooms in spring, usually in late April to May. Occasionally, some plants will bloom again in July-August.

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Fruit: Fruit is a long 2.5-6.3 cm (1.0-2.5 in) green capsule called a silique, and contains many seeds. Siliques are produced summer to early fall. The capsules burst open when mature and ballistically disperse seeds several meters.

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Seeds: Small, black seeds grow in a row inside the silique. Seeds may remain viable for up to 5 years. Plants can produce up to 868 seeds depending on habitat and population density. Seeds are dispersed by human/animal vectors or by water in riparian areas.  click & see

Life History
Garlic mustard is a cool-season obligate biennial herb. Seeds germinate in early spring (April-May) of the first year resulting in initially high seedling densities. Natural mortality during the first year results in only 2%-4% of the plants surviving to flower the following spring. Garlic mustard is self- or cross-pollinated and a single plant can populate an entire site. Adult plants set and disperse seed in late spring (May-June) the second year and produce an average of 165-868 seeds. The seeds are dormant for 20 months germinating in early spring of year four.

It is hardy to zone 0 and is not frost tender. It is in flower from April to June, and the seeds ripen from June to August. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, flies, Lepidoptera (Moths & Butterflies). The plant is self-fertile. It is noted for attracting wildlife.

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils. The plant prefers acid, neutral and basic (alkaline) soils. It can grow in full shade (deep woodland) or semi-shade (light woodland). It requires moist or wet soil.

Cultivation :-
Prefers a damp rich alluvial soil. Succeeds in damp shady places where few other herbs will grow. A good woodland edge plant, it also grows well in the bottom of hedgerows and will self-sow freely in suitable conditions. On a calm day the plant emits a strong smell of garlic. This is especially pronounced if the leaves are bruised. This species is an important food source for the orange-tip butterfly.

Propagation:-
Seed – sow outdoors in situ either in spring or autumn.


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

Young leaves – raw or cooked as a potherb or as a flavouring in cooked foods. A mild garlic and mustard flavour, the leaves are also believed to strengthen the digestive system. They can be finely chopped and added to salads. The leaves are available very early in the year and provide a very acceptable flavouring for salads in the winter. Flowers and young seed pods – raw. A mild, garlic-like flavour.

Medicinal Actions & Uses:-
Antiasthmatic; Antiscorbutic; Antiseptic; Deobstruent; Diaphoretic; Sternutatory; Vermifuge; Vulnerary.

Garlic mustard has been little used in herbal medicine. The leaves and stems are antiasthmatic, antiscorbutic, antiseptic, deobstruent, diaphoretic, vermifuge and vulnerary. The leaves have been taken internally to promote sweating and to treat bronchitis, asthma and eczema. Externally, they have been used as an antiseptic poultice on ulcers etc, and are effective in relieving the itching caused by bites and stings. The leaves and stems are harvested before the plant comes into flower and they can be dried for later use. The roots are chopped up small and then heated in oil to make an ointment to rub on the chest in order to bring relief from bronchitis. The juice of the plant has an inhibitory effect on Bacillus pyocyaneum and on gram-negative bacteria of the typhoid-paratyphoid-enteritis group. The seeds have been used as a snuff to excite sneezing.

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.

Other Uses:-
Dye.

A yellow dye is obtained from the whole plant.

Scented Plants
Plant: Crushed
On a calm day the plant emits a strong smell of garlic. This is especially pronounced if the leaves are bruised.

Resources:
http://www.pfaf.org/database/plants.php?Alliaria+petiolata
http://plants.usda.gov/java/profile?symbol=ALPE4&photoID=alof3_002_avp.tif
http://www.se-eppc.org/manual/garlicmustard.html

http://commons.wikimedia.org/wiki/Alliaria_petiolata

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Chemists Shed Light On Health Benefits Of Garlic

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It has long been believed that the organic compound allicin, which gives garlic its characteristic aroma and flavor, acts as the world’s most powerful antioxidant. But until now it hasn’t been clear how allicin works, or how it compares to more common antioxidants such as vitamin E and coenzyme Q10.

.Garlic. Chemists have discovered the reason why garlic is so good for us. (Credit: iStockphoto/Jorge Farres Sanchez)

.A research team investigated whether allicin could be as effective as claimed. Through experiments with synthetically produced allicin, they found that sulfenic acid produced when the compound decomposes rapidly reacts with dangerous free radicals.

Researchers said that the reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time it takes for the two molecules to come into contact. No other compound has been observed to react as an antioxidant so quickly.

Sources:
Science Daily January 31, 2009

Angewandte Chemie International Edition December 22, 2008, Volume 48 Issue 1, Pages 157-160

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Featured Herbs & Plants

Garlic Tales

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Scientists are continuously trying to unvail  the secrets of the garlic, to zero in on what makes the herb so beneficial.

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A herb that is a part of almost every Indian kitchen continues to make news. Garlic, or Allium sativum, one of the oldest medicinal herbs known to human beings, is now in laboratories, while scientists look at what makes it so beneficial.

Indeed, garlic seems to possess near-magical health properties. Yet science has not found it an easy herb to understand. Despite tall claims from practitioners of alternative medicine, no one clearly knows how good garlic is and why it is considered to be so beneficial. But now scientists are rapidly unravelling its secrets.

Over the years, people with varying backgrounds have claimed that the bulb is good for controlling blood pressure and reducing cholesterol. It is supposed to have anti-inflammatory, antimicrobial, antiviral, antioxidant and anticoagulant properties, apart from a few other benefits. There is now good evidence that most of these claims are true. And scientists have recently discovered new properties as well: it can reduce blood sugar levels, and is thus good for controlling diabetes. Yet conventional wisdom is not always right: it may not, after all, reduce cholesterol.

While evidence on the utility mounts, scientists are also beginning to understand why. For example, garlic’s antioxidant properties have been a mystery to scientists. It has been known to be a powerful antioxidant (a compound that destroys damaging free radicals); in fact a bit too powerful for comfort. It has a compound called allicin that is an antioxidant, but its structure could not explain its power. Till now, that is.

Derek Pratt, professor of chemistry at Queen’s University in Canada, has found out why garlic is so powerful.

A compound akin to allicin is found in other plants of the family alliaceae — such as shallots, onions and leeks. However, none of these plants has garlic’s beneficial powers. This is because the allicin found in garlic breaks down into another compound called sulphenic acid, which rapidly cleans up free radicals in its path. Without this breakdown, allicin cannot be so effective an antioxidant.

“This compound is the most powerful antioxidant known to us,” says Pratt, who published his results last week in the journal Angewandte Chemie.

While its efficacy in dealing with free radicals is now beyond doubt, garlic is probably not so effective in reducing bad cholesterol, the Low Density Lipoproteins (LDL). Several studies on its effect on blood cholesterol led to conflicting results, but one in Stanford University more than a year ago was probably the most conclusive. This six-month-long study found no correlation between consumption of garlic and reduction of LDL. “We are convinced now that garlic does not reduce bad cholesterol,” Christopher Gardner, the Stanford professor who led the research, had told Knowhow soon after publishing the results of the study.

But that does not mean it is not useful in treating high cholesterol. Its antioxidant properties are useful in treating cardiovascular diseases in general, and even for treating high cholesterol. This is because garlic suppresses the oxidation of LDL in the blood. LDL is called bad cholesterol because it sticks to the artery walls and clogs the arteries. However, it is not LDL that actually does the damage but oxidised LDL. Several studies have shown that garlic suppresses oxidation of LDL and thus prevents the formation of plaques in the arteries. It makes bad cholesterol not so bad.

“Garlic does reduce LDL oxidation,” stresses Khalid Rahman, reader in the physiological biochemistry at Liverpool University in the UK, who has conducted several lab and clinical studies on the herb.

There is increasing evidence that it can lower blood pressure, particularly when BP is elevated only mildly. A recent meta-analysis (analysis of all published literature) by scientists at the University of Adelaide showed that it does lower blood pressure. However, the scientists also warn that the evidence is not strong enough to use garlic as the only means of therapy.

These results are from clinical studies, which mean that they have been done on people. The results are equally encouraging in pre-clinical studies done in the laboratory. There, the herb has been shown to be anti-inflammatory and anticoagulant. It may be able to help dissolve clots and improve blood circulation. A few months ago, Japanese scientists (at the RIKEN and other institutions) showed that it could lower blood glucose levels in rats.

The list of beneficial properties is actually lengthening every day, but the topic is not without its controversy either.

This is because there are some studies showing that garlic had no effect on lowering blood pressure or reducing cholesterol, while some others showed that it did do so. This variability, fortunately, is not hard to explain. Scientists explain this contradiction through differences in the duration of the trials, and also on the variability in the properties of garlic. “The factors influencing a clinical study with garlic are difficult to control,” says Pratt.

Although we know that it is beneficial, not all kinds of garlic may act in the same manner. “In my view there is a group of people who are non-responders to garlic, like to any other medication,” says Rahman.

However, garlic has caught the attention of hundreds of scientists throughout the world. We will learn more about this wonder herb in the coming years.

Sources: The Telegraph (Kolkata, India)

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Herbs & Plants

Barberry (Berberis vulgaris)/Jaundice Berry

Botanical Name:Berberis vulgaris
Family: Berberidaceae
Genus: Berberis
Species: B. vulgaris
Kingdom:    Plantae
Order: Ranunculales

Other Names: Berbery, Common Barberry, Jaundice berry, Mahonia,Barberry

Common Names/Synonyms :- Oregon Grape Root, Rocky Mountain Grape, Mahonia, Pepperidge, Pepperidge Bush, Holy Thorn, Sowberry, Oregon Grape, Berberry, Jaundice Berry, and Daruharidra.
Pepperidge, Pepperidge bush, Pipperidge bush, Sowberry

Habitat : Barberry is  native to central and southern Europe, northwest Africa and western Asia;  it is also naturalised in northern Europe, including the British Isles and Scandinavia, and North America. In the United States and Canada, it has become established in the wild over an area from Nova Scotia to Nebraska, with additional populations in Colorado, Idaho, Washington State, Montana, and British Columbia.  Although not naturalised, in rural New Zealand it has been widely cultivated as a hedge on farms. It is cultivated for its fruits in many countries. It grows in hard, gravelly soil in the northeastern states, and sometimes in rich soils in the western states.Hard, gravelly soil in the northeastern states, and sometimes in rich soils in the western state.

Description:
Berberis is a deciduous shrub growing up to 4 m high. The leaves are small oval, 2–5 cm long and 1–2 cm broad, with a serrated margin; they are borne in clusters of 2-5 together, subtended by a three-branched spine 3–8 mm long. The flowers are yellow, 4–6 mm across, produced on 3–6 cm long panicles in late spring. The fruit is an oblong red berry 7–10 mm long and 3–5 mm broad, ripening in late summer or autumn; they are edible but very sour, and rich in Vitamin C.
Flowers: The flowers are small, pale yellow, arranged in pendulous racemes, 10 to 20 per raceme, towards the ends of the branches. Petals are not notched. Flowers: April – June
Berries: About 1/2 inch long, the bright red, oblong and slightly curved berries ripen in August and September. Bark: Has a slight odor and a bitter taste; colors the saliva yellow when chewed.
Leaves: Alternate or in rosettes
from previous year’s leaf axils; spatula shaped, with numerous spiny teeth; veins on the underside are prominent.
Root Bark: Yellow.

Parts Used: Bark of root or stem.

Harvest: Gather the Barberry root and stem bark in spring or fall, around March and November.

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History: Barberry has been used in herbal healing for more than 2,500 years. The ancient Egyptians used it to prevent plagues. India‘s Ayurveda healers used it for dysentery.
During the middle ages, European herbalists used Barberry to treat liver and gallbladder ailments, infections, stomach problems and skin conditions. Russian healers used it for inflammations, high blood pressure, and for abnormal uterine bleeding.
Native American Indians made a bitter brew from the yellow root. Used in small doses, Barberry tonic was used as an effective treatment for heartburn, stomach upset and ulcers. It was also used to stimulate appetite.

Edible Uses:
The berries are edible and rich in vitamin C, though with a very sharp flavor; the thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings.

A widely available Russian candy called  Barberis is made using extract from the berries, which are pictured on the wrapper.

In Europe, the berries have been traditionally used as an ingredient in making jam. The berries are high in pectin which makes the jam congeal as it cools after having been boiled. In southwestern Asia, especially Iran, the berries are used for cooking, as well as for jam-making. In Iran, barberries are commonly used as a currant in rice pilaf.

Constituents: Berberine (a yellow crystalline, bitter alkaloid), oxyacanthine, berbamine (another bitter alkaloid), tannin, wax, resin, fat, albumin, gum, and starch.

Medicinal Properties and Uses :- Barberry is believed to be an excellent remedy for correcting liver function and promoting the flow of bile. Indicated for inflammation of the gall bladder, gall stones and jaundice (when due to a congested state of the liver). As a bitter tonic with mild laxative effects, it is believed to strengthen and cleanse the system. Also said to be effective in reducing an enlarged spleen The root-bark contains berberine, a bitter alkaloid, that aids in the secretion of bile and is good for liver problems, acts as a mild purgative, and helps regulate the digestive processes. The antibacterial properties of the alkaloid berbamine have shown activity against Staphylococcus, Streptococcus, Salmonella, Shigella and Eschorichia Coli. It has anti-microbial properties that are especially beneficial for the skin and intestinal tract. Barberry has a beneficial effect on the blood pressure by causing a dilatation of the blood vessels. This herb is also good for hepatitis, colic, diabetes and consumption. Historically, Barberry was used as a bitter tonic to stimulate digestion, and in the treatment of inflammatory arthritic, sciatica, and rheumatic complaints. Use of this botanical decreases heart rate, depresses the breathing, stimulates intestinal movement, reduces bronchial constriction, and kills bacteria on the skin. External applications have included use for sores, burns, ulcers, acne, itch, tetters, ringworm, cuts, bruises. Berberine is highly bactericidal, amoeboidal and trypanocidal. Bitter tonic, cholagogue, hepatic, laxative, antibilious, anti-emetic.

Its main Properties are Anti-emetic, Antiseptic, Astringent, Bitter, Cholagogue, Hepatic, Laxative, Purgative, Refrigerant, Stomachic, and Tonic.

Barberry acts on the gallbladder to improve bile flow and ameliorate conditions such as gallbladder pain, gallstones, and jaundice.  Barberry’s strongly antiseptic property is of value in cases of amebic dysentery, cholera and other similar gastrointestinal infections.  Barberry is one of the mildest and best liver tonics known, good for jaundice, hepatitis and diabetes.
The berberine in barberry has remarkable infection-fighting properties.  Studies around the world show it kills microorganisms that cause wound infections (Staphylococci, Streptococci), diarrhea (Salmonella, Shigella), dysentery (Endamoeba histolytica), cholera (Vibrio cholerae), giardiasis Giardia lamblia), urinary tract infections (Escherichia coli) and vaginal yeast infections (Candida albicans).  Berberine may also fight infection by stimulating the immune system.  Studies show that it activates the macrophages, white blood cells that devour harmful microorganisms.  In Germany, a berberine preparation, Ophthiole, is used to treat sensitive eyes, inflamed lids, and pinkeye (conjunctivitis).  Barberry contains chemicals that may help reduce elevated blood pressure by enlarging blood vessels.
The bark is astringent, antidiarrheal, and healing to the intestinal wall—in short, barberry has a strong, highly beneficial effect on the digestive system as a whole.  It helps in the treatment of chronic skin conditions such as eczema and psoriasis. The decoction makes a gentle and effective wash for the eyes, although it must be diluted sufficiently before use.  Liquid of the chewed root was placed on injuries and on wounds, while cuts and bruises were washed with a root decoction.  A preparation of the bark or berries will be useful as a gargle for sore mouth and chronic opthalmia.    It has been successfully used to treat Leishmaniasis (infections transmitted by sandflies).  It has the ability to reduce an enlarged spleen and acts against malaria.

Main Uses: Barberry is mainly used today as a tonic to improve the flow of bile in such conditions as gallbladder pain, gallstones and jaundice. Barberry tinctures are used as a treatment for liver problems such as hepatitis and jaundice. It is also considered effective in lowering blood pressure, reducing heart rate and respiration, reducing bronchial constriction, and for menstrual irregularities.
Berberine has strong anti-microbial and fungicidal properties. It is also astringent and anti-inflammatory. It is said to make a good eyewash. Inflamed eyelids or conjunctivitis can benefit from the application of a compress.
Barberry is one of the best remedies for correcting liver function and promoting the flow of bile. It is indicated when there is an inflammation of the gall bladder or in the presence of gallstones. Barberry is also used when jaundice occurs due to a congested state of the liver.
Barberry tea is used as a gargle to soothe sore throats.

Preparation And Dosages:
Tincture: [1:5, 50% alcohol] 3 to 7 drops, 3 to 4 times a day.

Decoction: Use 1/2 to 1 teaspoon root bark with 1 cup water. Boil briefly, then steep for 5 minutes. Take 1/2 to 1 cup during the day, a mouthful at a time.
Ointment: An ointment made from a 10% extract of Barberry can be applied to the skin three times a day.

Combinations: In gall-bladder diseases Barberry combines well with Fringe Tree Bark and Culver’s Root.

Caution! Avoid during pregnancy; Barberry may stimulate the uterus. In high doses, it can cause nausea, vomiting, convulsions, drop in blood pressure, and lowered heart rate and breathing. If you suffer from heart disease or chronic respiratory problems, do not take large doses of this herb and use only with the approval of your physician.

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.midwestherbs.com/bulk_herbs/barberrybark.htm

http://www.indianspringherbs.com/Barberry.htm

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

http://en.wikipedia.org/wiki/Berberis_vulgaris

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Garlic delight

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Researchers from Annamalai University in Tamil Nadu have discovered that a chemical found in garlic can help fight adverse health effects caused by cadmium. The metal is a food contaminant and a major component of cigarette smoke. The studies, to be published in the April 2007 issue of International Journal of Biochemistry and Cell Biology, showed that diallyl tetrasulphide from garlic protected mitochondrial cells and reduced oxidative stress. Oxidative stress, an imbalance in production of reactive oxygen such as free radicals implicated in ageing and a biological system’s ability to remove them effectively, can permanently damage most components of the cell, including proteins, lipids and DNA. Cadmium is known to cause an increase in the production of reactive oxygen.

Good old garlic

A simple home remedy awaits millions of people in West Bengal and neighbouring Bangladesh who are affected by dangerously high levels of arsenic in drinking water. A team of researchers from Calcutta’s Indian Institute of Chemical Biology has found that garlic — Allium sativum, commonly used as a spice in several dishes — could help reduce arsenic levels in the body. The study by Keya Chaudhuri and her colleagues appears in a latest issue of the journal Food and Chemical Toxicology. The scientists found that rats — which were fed garlic extracts — had 40 per cent less arsenic in their blood and liver as the animals passed more than 45 per cent of the toxic material in their urine. They think that sulphur-containing substances in garlic do the trick as they scavenge arsenic from tissues and blood. People who eat one to three cloves of garlic daily can substantially reduce the health risk posed by arsenic, says Chaudhuri.

Source:The Telegraph(Kolkata,India)

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