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Ceratonia siliqua

Botanical Name :Ceratonia siliqua
Family: Fabaceae
Genus: Ceratonia
Species: C. siliqua
Kingdom: Plantae
Order: Fabales

Common Names:  carob tree, St John’s-bread, Locust Bean

Habitat  :Ceratonia siliqua is native to the Mediterranean region including Southern Europe, Northern Africa, the larger Mediterranean islands; to the Levant and Middle-East of Western Asia into Iran; and to the Canary Islands and Macaronesia. It grows in the  rocky places near the sea shore.

Description:
The Ceratonia siliqua tree grows up to 15 metres (49 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant.

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Most carob trees are dioecious. The trees blossom in autumn. The flowers are small and numerous, spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory); they are pollinated by both wind and insects. Male flowers produce a characteristic odour, resembling semen.

The fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed.

The seeds of Ceratonia siliqua contains leucodelphinidin, a colourless chemical compound

Cultivation:
Ceratonia siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when ‘limbed up’ as it matures, otherwise it is used as a dense and large screening hedge. When not grown for legume harvests the plant is very drought tolerant and part of ‘xeriscape’ landscape design for gardens, parks, and public municipal and commercial landscapes.

Propagation:
Seed – pre-soak for 24 hours in warm water prior to sowing. If the seed has not swollen then give it another soaking in warm water until it does swell up. Sow in a greenhouse in April[200]. Germination should take place within 2 months. As soon as they are large enough to handle, prick the seedlings out into individual deep pots and grow them on in a greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Give them some protection from the cold for their first few winters outdoors.

Edible Uses:
Carob consumed by humans is the dried (and sometimes roasted) pod, and not the ‘nuts’ or seeds. Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies, and as a substitute for chocolate.

CLICK TO SEE  CAROB FRUIT

Chocolate contains theobromine, which is poisonous to some mammals, but carob does not, and is used to make chocolate-flavored treats for dogs.

The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum — a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.

Carob is rich in sugars – Sucrose = 531g ± 93 g/kg dry weight for cultivated varieties and 437 ± 77 g/kg in wild type varieties. Fructose and glucose levels do not differ between cultivated and wild type carob

Carob is a healthy substitute for  chocolate that is lower in calories. Roasted carob is naturally sweeter, (or not as bitter), as unsweetened chocolate, so it can be made palatable with less added sugar in recipes. Carob has a number of advantages over chocolate: it is hypoallergenic, and hypoglycemic. 55 The true trick to enjoying carob is to not expect it to taste exactly like chocolate,(and be forever disappointed), but to learn to appreciate carob for its own unique taste.

Traditional uses:
Carob was eaten in Ancient Egypt. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan. It was also a common sweetener and was used in the hieroglyph for “sweet” (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Also it is believed to be an aphrodisiac.

In Cyprus, carob syrup is known as Cyprus’s black gold, and is widely exported.

In Malta, a syrup (?ulepp tal-?arrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. A traditional sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. However, carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese.

In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys.

Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.

Cultivation:
Landscape Uses:Aggressive surface roots possible. Requires a very sunny position in any well-drained moderately fertile soil[200]. Does well in calcareous, gravelly or rocky soils. Tolerates salt laden air. Tolerates a pH in the range 6.2 to 8.6. The tree is very drought resistant, thriving even under arid conditions, the roots penetrating deep into the soil to find moisture. This species is not very hardy in Britain but it succeeds outdoors in favoured areas of S. Cornwall[1], tolerating temperatures down to about -5°c when in a suitable position. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun. The carob is frequently cultivated in warm temperate zones for its edible seed and seed pods. Mature trees in a suitable environment can yield up to 400 kilos of seedpods annually. There are named varieties with thicker pods. Seeds are unlikely to be produced in Britain since the tree is so near (if not beyond) the limits of its cultivation. The seed is very uniform in size and weight, it was the original ‘carat’ weight of jewellers. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. Special Features:Edible, Not North American native, Inconspicuous flowers or blooms.

Propagation:
Seed – pre-soak for 24 hours in warm water prior to sowing. If the seed has not swollen then give it another soaking in warm water until it does swell up. Sow in a greenhouse in April[200]. Germination should take place within 2 months. As soon as they are large enough to handle, prick the seedlings out into individual deep pots and grow them on in a greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Give them some protection from the cold for their first few winters outdoors.

Medicinal  Uses::
Parts Used: Seed Pod
Constituents:  arginine, benzoic-acid , gallic-acid , glucose , pectin ,starch, sucrose ,tannin,tocopherol,tyrosine

Antidiarrhoeal;  Antiemetic;  Astringent;  Demulcent;  Emollient;  Purgative.

The pulp in the seedpods of carob is very nutritious and, due to its high sugar content, sweet-tasting and mildly laxative. However, the pulp in the pods is also astringent and, used in a decoction, will treat diarrhoea and gently help to cleanse and also relieve irritation within the gut. Whilst these appear to be contradictory effects, carob is an example of how the body responds to herbal medicines in different ways, according to how the herb is prepared and according to the specific medical problem. The seedpods are also used in the treatment of coughs. A flour made from the ripe seedpods is demulcent and emollient. It is used in the treatment of diarrhoea.   The seed husks are astringent and purgative. The bark is strongly astringent. A decoction is used in the treatment of diarrhoea.

Other Uses:  A flour made from the seedpods is used in the cosmetic industry to make face-packs. Tannin is obtained from the bark. Wood – hard, lustrous. Highly valued by turners, it is also used for marquetry and walking stick.

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

Resources:
http://en.wikipedia.org/wiki/Ceratonia_siliqua
http://www.pfaf.org/user/Plant.aspx?LatinName=Ceratonia+siliqua
http://www.anniesremedy.com/herb_detail462.php

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Wild Cabbage(Brassica oleracea)

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Botanical Name: Brassica oleracea
Family: Brassicaceae
Genus: Brassica
Species: B. oleracea
Kingdom: Plantae
Order: Brassicales

Synonyms : Brassica sylvestris.

Common Names: Wild Cabbage, Broccoli, Tronchuda cabbage, Brussels sprouts, Kohlrabi, Sprouting broccoli

Habitat : Brassica oleracea is native to Coastal regions of the Mediterranean and W. Europe north to France and Britain. Its high tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs.

Description:
Biennial/Perennial growing to 1.2m.Wild  forming a stout rosette of large leaves in the first year, the leaves being fleshier and thicker than those of other species of Brassica, adaptations to store water and nutrients in its difficult growing environment. In its second year, the stored nutrients are used to produce a flower spike 1 to 2 metres (3–7 ft) tall bearing numerous yellow flowers.

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They have smooth margins and look like the outer or basal, non-heading leaves of cabbage. The lower leaves tend to sag down and the upper ones are more erect and cup-shaped. Kale leaves are not as thick as collards and in many cultivars they are fringed or wavy-edged. Kale plants, and their leaves, are smaller than those of collards. There are many cultivars of kale and collards. Some were selected more for ornamental use than food.

It is hardy to zone 7 and is not frost tender. It is in flower from May to August, and the seeds ripen from July to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees. The plant is self-fertile.

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. The plant can tolerate maritime exposure.

Edible Uses
Edible Parts: Leaves.

Leaves – raw or cooked. Slightly bitter raw, they can be cooked in one or more changes of water. We find that the slight bitterness actually enhances the flavour, and this is one of our favourite cooked leaves. The plant can usually be harvested all year round, though there will be little to pick in very cold winters.

Medicinal Actions & Uses
Anthelmintic; Cardiotonic; Diuretic; Laxative; Stomachic.

The leaves are cardiotonic and stomachic. They have been used in the treatment of gout and rheumatism. The leaves can be used as a poultice to cleanse infected wounds – the mid-rib is removed and the leaf ironed then placed on the affected area whilst still hot. The poultice should not be left on too long or it an cause blisters. The seeds are anthelmintic, diuretic, laxative and stomachic.

Cabbages best known medicinal use is as a poultice,  the leaves of the wild or cultivated plant are blanched, crushed, or chopped, and applied to swellings, tumors and painful joints. Wild cabbage leaves eaten raw or cooked aid digestion and the breakdown of toxins in the liver, so the Romans   eating it to ease a hangover was quite sensible.  The leaves can be used as a poultice to cleanse infected wounds – the mid-rib is removed and the leaf ironed then placed on the affected area whilst still hot. The seeds are anthelmintic, diuretic, laxative and stomachic.  Cabbage is also detoxifying and helpful in the long term treatment of arthritis.  The high vitamin C content of cabbage has made it useful in the prevention of scurvy.

Cultivation:
An easily grown plant, it succeeds in full sun in any reasonable soil, though it prefers a well-drained fertile preferably alkaline soil. It does well in heavy clay soils. It is often found wild by the coast and tolerates considerable maritime exposure. The true wild cabbage is a short-lived perennial, though we have seen specimens 5 years old or more[K]. This species has long been cultivated for its edible leaves, stems etc and a wide diversity of forms have been developed, including cabbages, cauliflowers, broccolis and Brussels sprouts. Most of these forms are biennial in cultivation, though there are also some perennial forms. These different forms are detailed below and have each been given their own entry in the database. We have chosen the most up to date classification we can find, as treated in ‘World Economic Plants’. B. oleracea alboglabra. Chinese kales are fast-growing plants with tender edible leaves. Although perennials, they are usually grown as annuals and are eaten as a summer and autumn crop whilst still young. B. oleracea botrytis. Cauliflowers are grown mainly for their edible swollen inflorescence. Different cultivars can be used to provide crops all year round. B. oleracea botrytis aparagoides. A short-lived perennial form of cauliflower producing a small cauliflower head in the spring followed by a number of broccoli-like flowering shoots. B. oleracea capitata. These are the cultivated cabbages, grown for their edible leaves that usually form a compact head. Reasonably winter hardy, different cultivars can be used to provide edible plants all year round. B. oleracea costata. Couve tronchuda is a tall-growing form of cabbage. It is less hardy than most other forms of this genus. B. oleracea gemmifera. Brussels sprouts form large edible axillary buds 5cm or more long. They are mainly used as late autumn to spring crops. B. oleracea gongylodes. Kohl rabi produces an edible swollen stem 8cm or more in diameter. It is reasonably cold hardy and provides crops from mid summer to the winter. B. oleracea italica. The calabreses and sprouting broccolis, grown mainly for their edible flowering shoots. Calabrese is the less hardy and is used mainly as an autumn and early winter crop. The sprouting broccolis are very winter hardy and are grown outdoors through the winter to provide a spring to early summer crop. B. oleracea medullosa. Marrowstem kales have edible leaves and stems. B. oleracea palmifolia. The Jersey kale produces a very tall stem which has been used as a walking stick. B. oleracea ramosa. The thousand-headed and perennial kales are very cold hardy. Their flavour is stronger than most of the other cultivated forms and they are mainly used as a winter crop. This form is very close to the wild species and has the most potential for developing perennial cultivars. B. oleracea subauda. The savoy cabbages form large heads like the cultivated cabbages (B. oleracea capitata). They have a stronger flavour, crinkly leaves and are generally more cold-hardy so can provide a winter crop in areas with quite severe winters. B. oleracea sabellica. The curly kales have attractively curled leaves. These are quite cold-tolerant plants and are mainly used to provide edible leaves in winter and spring. B. oleracea viridis. Collards are a cold-hardy non-heading form of cabbage, used mainly to provide green leaves in the spring.

Propagation
Seed – sow April in situ. Seedlings transplant very well and so, if you sow the seed too thickly, it is a simple matter to move some of the plants to give them more space. Cuttings root very easily at almost any time in the growing season[K]. Use shoots about 8cm long of the current year’s growth and place them in individual pots in the cuttings frame.

Cultivars
‘Tree Collards’
This is a perennial form of cabbage that is said to live for 20 years or more. The leaves are a very dark green and look somewhat like the leaves of savoy cabbages, though the plant does not form a heart. The flavour is very good and the leaves can be eaten raw or cooked. The plant can be harvested all year round. The shoot tips are removed when about 15 – 20cm long, making sure that there is plenty of stem left. The plant then forms new sideshoots along the stem and these can also be harvested in their turn.

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?Brassica+oleracea
http://en.wikipedia.org/wiki/Brassica_oleracea
http://www.floridata.com/ref/b/bras_ole_kale.cfm

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

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