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Herbs & Plants

Good King Henry

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider

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

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

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Categories
Herbs & Plants

Leadwort

Description:
Leadwort, sometimes called plumbago, is a late summer and fall gem that is easily forgotten the rest of the year. Its green foliage is fairly nondescript until the blue flowers open on red stems in late August. These are leaf-losing (deciduous), flowering shrubs that can be grown in a greenhouse in the North and outdoors in the far South. P. capensis, the more popular kind, is from southern Africa. In a greenhouse it needs a winter temperature of 45-50 degrees. It will flourish outdoors in a sunny area in mild climates such as Florida and California. In a greenhouse this plant can reach a height of 8 feet or more. It bears clusters of beautiful pale blue flowers, mostly in the summer, but it more or less continues throughout the autumn months. The long shoots can be trained up onto a trellis or other support. A white flowered variety, P. capensis alba, is also grown. Another kind P. indica (rosea), produces rose-colored blooms in the winter and spring. It needs a higher temperature (55-60 degrees) than P. capensis. The plant blooms through and beyond light frosts. Frosts only add to its interest in the Garden by inducing a rich, red, leaf in the fall.

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Though a fall knockout, plumbago is best planted in the spring. It spreads slowly from rhizomes that need time to get established before winter. The upright stems with woody bases grow to 18 inches. The plant is rated hardy to USDA zone 5 for Front Range Gardens.

Leadwort is very shade tolerant, blooming in spots that receive only a couple hours of sunlight daily. It also thrives in full sun. Plants prosper in average soils and require only occasional watering once established.

Try planting leadwort in combination with feather reed grass, tufted hair grass, asters, buff-red flowered sedums, purple coneflower, and yellow, red or lavender-pink mums. This plant also goes well with yellow, late-summer blooming black-eyed Susans and other sunflower relatives.

Varities: P. capensis; P. capensis alba; P. indica.

Propagation: Cuttings are used to increase these plants. New shoots are taken and inserted in pots of sandy soil in the spring or early summer. The pots are set in a propagating case for a few weeks, kept moist, and provided with shade from bright sunlight. P. indica can also be increased by root cuttings.

Medicinal Uses:
The root of the plant is acrid and stimulant.It is useful in inducing copious perspiration and in promoting salivation. It also strengthen stomach and aids in the action.Its leaves are almost tasteless, have hard cellulose and are slightly slimy.Raw juice of its leaves can be taken by itself or can be added to mixed green vegetables and lettuces to prepare cake. The herb is useful in the treatment of rheumatic and paralytic affections. Blended with little mild oil such as refined coconut oil , it is applied externally over the affected parts.

Its leaves are useful in dyspepsia,diarrhea and piles. It increases digestive power s and stimulates appetite. The herb is used in the treatment of chronic skin diseases as well as in leucoderma. and baldness. The paste made with the salt and water is useful for obstinate skin diseases such as syphilitic ulcers. scabies varicose ulcers and ringworm.Paste of the root is also used over glandular tumors and abscesses. The fresh juice of the root is very acrid and blisters the skin.

Precautions:
The root of the herb in large dose is narcotic and irritant. It should therefore be given only in small doses.

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:

Miracles of Herbs

http://www.botany.com/plumbago.html
http://www.ext.colostate.edu/ptlk/1048.html

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Categories
Healthy Tips

Magnesium Helps Prevent Bone Breakdown

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Thin, brittle bones can break or fracture with very little warning  even minor slips and falls can lead to painful, disabling injury. Calcium and fluoride are known for their ability to promote strong bones, but what about Magnesium?……….....CLICK  &  SEE

A study in the Journal of Clinical Endocrinology and Metabolism may provide an answer. Twelve men received magnesium (Mg) supplements daily for 30 days and were compared with a second group of 12 men that received no more magnesium than their normal diet provided (daily intake within recommended allowances).Blood analysis showed that the men taking Mg supplements had lower levels of the chemicals known to contribute to bone breakdown than men who took no supplements.

Whole-grain foods, nuts, dry beans and peas, dark green vegetables and soy products are good sources of magnesium. In addition to its influence on bone loss, research suggests that magnesium can reduce cold symptoms and the frequency/duration of migraine attacks. Ask your doctor or dietitian about the many benefits of magnesium.

CLICK & SEE  : FRUITS, VEGETABLES AND HERBS CONTAIN MAGNESIUM

Reference:

Dimai HP, Porta S, Wirnsberger G, et al. Daily oral magnesium supplementation suppresses one turnover in young adult males. Journal of Clinical Endocrinology and Metabolism, 1998: volume 83, pp2742-48

Categories
Suppliments our body needs

Calcium

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Why do you need calcium?

Calcium is the most common mineral in the human body. Calcium is essential to the growth and maintenance of strong, healthy teeth and bones. It is also necessary for regulating the heartbeat and lowering cholesterol levels.

What are some good sources of calcium?

Dairy products and vegetables are the main sources of calcium; meat, fish, eggs, cereal products, beans, and fruits can also be good sources.

What can happen if we don’t get enough calcium?

Aching joints, dry, brittle nails, tooth decay, high blood pressure/high cholesterol levels in the blood, and muscle cramps have all been associated with calcium deficiencies. Perhaps the most significant potential complication from inadequate calcium intake is bone loss, often leading to osteoporosis and increasing the risk for one fractures.

Source:ChiroFind.com

Categories
Fruits & Vegetables

Fruits & vegetables

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What is the diffenence between fruits and vegetables?

The difference between a fruit and vegetable depends largely on your perspective, From a botanical perspective, a fruit is the mature ovary of a plant, such as an apple, melon, cucumber, or tomato. From the common, every day “grocery store perspective,” we tend to use the word fruit with respect to fruits eaten fresh as desserts —- apples, peaches, cherries, etc. – We normally eat fruits raw and vegetables cooked. In India green papaya, green banana etc. are considered as vegetable, because, they eat them cooked but when they are ripen they call them fruit as then they eat them raw.Now sometimes vegetable when we eat raw we call them SALAD, like cucumber,tomato,onion,radish,cabbage,carrot etc

But whatever way you eat  “EATING FRUIT & VEGETABLES” is always good for health. Eating raw (uncooked) fresh vegetable is better. I have learnt about a family in India who eat only raw but fresh vegetables & fruits in their break fast, lunch and dinner.(never eat anything cooked).They have been doing this practice since last 20 years and they claim that none of their family members visited any doctor during this period for any kind of illness.They became a news flash in TV channel in Calcutta, (a city in India.)

Why do we eat vegetables?

This is a question that would never be asked of fruit. Fruit is sweet. We love sweet things. We love to eat fruit. But vegetables can be bitter, and apart from carrots and sweet potatoes, they are generally not sweet.

How is it, then, that we came to eat vegetables? Partly, it is ‘hardwired’ into us. For good body efficiency reasons.

Basically, we are an evolutionary line from a group of mammals that, from about 65 million years ago until around 50 million years ago were small insectivores, but which evolved to fill tree top vegetable-matter (foliage, fruit, tree seeds, or mixed vegetation based diets) eating niches, while still eating insects whenever we could (chimpanzees , orang-utans, gorillas, gibbons, and the siamang – all apes – eat insects).

Gorillas probably branched out earlier from the ape human ancestral line and so their life way gives us fewer insights into our ancestry (they probably went their separate way around 8 million years ago). Mountain gorillas, in particular, are primarily foliage eaters, consuming large amounts of pithy stems, buds, leaves and shoots. These foods are low in energy density, and gorillas have to eat a lot of plant material to meet their energy needs. They are now fairly specialized vegetation eaters.

Chimps, which have more recently diverged from our ancestral line (generally estimated at around 4.5 million years ago), are more likely to reflect at least some of our ancestral food preferences. Chimps don’t seem to tolerate grossly fibrous food as well as gorillas. They chew leaves into a “wadge’, and press the wadge against their teeth to extract the juicy parts, then spit out the fibrous residue. Chimps prefer insects and meat where it is available in their environment, but in their (primarily) forest environment it is not commonly available. Succulent piths – carefully peeled of the tough exterior – blossoms, fruit, shoots, and leaves are the mainstay (around 95%) of their diet, with insects, eggs, and monkey meat opportunistically thrown in as and when available.

Even limited omnivory is a conservative adaptive trait, and even in the great apes, which have put ‘all their eggs in one evolutionary basket’, so to speak, retain the ability and desire to eat insects (and eggs!).

We eat vegetables because, while we intensively exploit ground based and shoreline animal protein and fats, we share massive amounts of our genetic profile with our related plant food subsisting apes (some scientists assert the genetic similarities are so overwhelmingly great that chimpanzees, the ape genetically ‘closest’ to us, ought to be classified as a species of human), and we are therefore genetically ‘programmed’ to exploit plant food as part of the primate omnivorous capabilities.

Even by the Australopithecine stage in our evolutionary line, we lacked the kind of molar configuration to deal with very pithy vegetation. But we did have the kind of jaw form that could do a lot of chewing on moderately firm and fibrous foods – such as lizards, locusts, baby birds, and plant ‘underground storage organs’ – tubers, roots, corms, bulbs – soft new stems, immature flower buds, fleshy leaf bases, tender new shoots, tree seeds (once opened with rocks), fungi, and acacia gums. The microscopic wear marks on Australopithecus afarensis front teeth are very similar to those on baboon front teeth – suggestive of an intake of similar highly selected, nutrient dense shoots, bulbs, and leaves.

Our gut has become overall shorter, but with an increase in the proportion devoted to the small intestine (where high nutrient foods such as meat are dealt to and absorbed) in order to be able to handle the higher nutrient density foods of seashore and hunt. The price of a shorter gut is less efficient digestion of plant materials, as there is not enough room for the necessary micro flora to help break it down (the female of our species is said to have a longer gut than men. It is an interesting speculation whether this is an evolutionary adaptation to eating more vegetable foods than men, and whether this explains the difference in ‘intestinal gas production’ between men and women -women have more vegetable efficient guts).

Because we have taken omnivory far further than any other related animal, and can live quite well on an almost exclusive meat and fat diet if we had to, does not mean that we can forever abandon eating plants. Plants are ‘powerhouses’ of many and complex ‘life enhancing compounds’, and we almost instinctively ‘know’ that we need them. If our sense of taste hasn’t been completely dulled and distorted by the cultural forces of our urban ‘fad’ diet, we sometimes feel a craving for ‘bitter herbs’, and seek them out. There may be the distant echo of instinctive ‘self medication’, or perhaps, ‘self biochemical regulation’ in this feeling.

Vegetables are an important – perhaps key – part of our ‘generalist’ evolutionary niche, in that the reliable carbohydrate source of bulbs and roots (and certain seeds) acted as insurance against failure in the high value but much more uncertain hunt. On top of this, humans need far more energy to fuel our brains than any other primate – around 300 kcal when at rest, and it has to be in the form of glucose, because that is the fuel the brain runs on. This energy requirement can be met relatively easily with some roots and tubers, depending on the carbohydrate content of the particular species. In some respects, we should perhaps consider roots and tubers as a major food item, in a separate class to leafy greens, shoots, buds, and flowers

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