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Herbs & Plants

Citrullus colocynthis

Botanical Name :Citrullus colocynthis
Family: Cucurbitaceae
Genus: Citrullus
Species: C. colocynthis
Kingdom: Plantae
Order: Cucurbitales

Common Names: colocynth, bitter apple, bitter cucumber, desert gourd, egusi, or vine of Sodom (Sanskrit: Gavakshi Indarvaruni ,

Habitat :Citrullus colocynthis : is native to the Mediterranean Basin and Asia, especially Turkey , Nubia and Trieste.

Description:
Citrullus colocynthis is a perennial plant.It resembles a common watermelon vine but bears small, hard fruits with a bitter pulp. It originally bore the scientific name Colocynthis citrullus, but is now classified as Citrullus colocynthis.
The Colocynth collected from the Maritime Plain between the mountains of Palestine and the Mediterranean, is mainly shipped from Jaffa and known as Turkish Colocynth. This is the best variety.

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Roots and stems:
The roots are large, fleshy and perennial leading to a high survival rate thanks to the long tap root. The vine-like stems spread in all directions for a few meters looking for something to climb over. If present, shrubs and herbs are preferred and climbed by means of axiliary branching tendrils.

Leaves:
Very similar to watermelon leaves: they are palmed, angular with 3-7 divided lobes.

Flowers:...click to see
The flowers are yellow and solitary in the axes of leaves and are borne by yellow-greenish peduncles. Each has a subcampanulated five-lobed corolla and a five-parted calyx. They are monoecious therefore the male (stamens) and the female reproductive parts (pistils and ovary) are borne in different flowers on the same plant. The male flowers’ calyx is shorter than the corolla. They have 5 stamens, 4 of which are coupled and 1 is single with monadelphous anther. The female flowers have 3 staminoids and a 3-carpels ovary. The two sexes are distinguishable by observing the globular and hairy inferior ovary of the female flowers.

Fruits: click to see….>...(1).(2)…..(3).
The fruit is smooth, spheric with a 5–10 cm diameter and extremely bitter at taste. The calyx englobe the yellow-green fruit which becomes marble (yellow stripes) at maturity. The mesocarp is filled with a soft, dry and spongy white pulp, in which the seeds are embedded. Each of the 3 carpels bears 6 seeds. Each plant produces 15 to 30 fruits.

Seeds:
The seeds are grey and 5 mm long and 3 mm wide. They are edible but similarly bitter, nutty-flavored and rich in fat and protein. They are eaten whole or used as an oilseed. The oil content of the seeds is 17–19% (w/w), consisting of 67–73% linoleic acid, 10–16% oleic acid, 5–8% stearic acid, and 9–12% palmitic acid. It is estimated that the oil yield is approximately 400 L/hectare. In addition, the seeds contain a higher amount of arginine, tryptophan and the sulfur-containing amino

Cultivation:
Citrullus colocynthis is a perennial plant that can propagate both by generative and vegetative means. However, seed germination is poor due to the extreme xeric conditions, therefore the vegetative propagation is more common and successful in nature. In the Indian arid zone the growth takes place between January and October but the most favorable period for the vegetative growth is during summer, which coincides with the rainy season. The growth declines as soon as the rains and the temperature decrease and almost stops during the cold and dry months of December and January. Colocynth prefers sandy soils and is a good example of good water management which may be useful also on research to better understand how desert plants react to water stress. To enhance production, an organic fertilizer can be applied. Colocynth is also commonly cultivated together with cassava (intercropping) in Nigeria.

Cultivated colocynth suffers of climatic stress and diseases such as cucumber mosaic virus, melon mosaic virus, Fusarium wilt, etc. as any other crop. To improve it, a relatively new protocol for regeneration[disambiguation needed] has been developed with the aim of incorporating disease and stress resistance to increase yield potential and security avoiding interspecific hybridization barriers.

Constituents:  The pulp contains Colocynthin, extractive, a fixed oil, a resinous substance insoluble in ether, gum, pectic acid or pectin, calcium and magnesium phosphates, lignin and water.

Medicinal Action and Uses:

Dried pulp of unripe fruit is used medicinally for its drastic purgative and hydragogue cathartic action on the intestinal tract. When the fruit is ripe its pulp dries to form a powder used as a bitter medicine and drastic purgative. So strong that it is mostly used only in combination with other herbs. The pulp or leaves is a folk remedy for cancerous tumors. A decoction of the whole plant, made in juice of fennel, is said to help indurations of the liver. Roots may also be used as purgative against ascites, for jaundice, urinary diseases, rheumatism, and for snake-poison. The colocynth is also used for amenorrhea, ascites, bilious disorders, cancer, fever, jaundice, leukemia, rheumatism, snakebite, tumors (especially of the abdomen), and urogenital disorders. The plant figures into remedies for cancer, carcinoma, endothelioma, leukemia, corns, tumors of the liver and spleen, even the eye.

It is seldom prescribed alone. It is of such irritant nature that severe pain is caused if the powdered drug be applied to the nostrils; it has a nauseous, bitter taste and is usually given in mixture form with the tinctures of podophylum and belladonna. Colocynth fruits broken small are useful for keeping moth away from furs, woollens, etc

Known Hazards:   It is a powerful drastic hydragogue cathartic producing, when given in large doses, violent griping with, sometimes, bloody discharges and dangerous inflammation of the bowels. Death has resulted from a dose of 1 1/2 teaspoonsful of the powder.

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/Citrullus_colocynthis
http://www.botanical.com/botanical/mgmh/a/apple046.html

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

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Herbs & Plants

Asphodelus ramosus (King’s Spear)

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Botanical Name :Asphodelus ramosus
Family: Asphodelaceae
Subfamily: Asphodeloideae
Genus: Asphodelus
Species: A. ramosus
Order: Asparagales
Kingdom: Plantae

Synonyms: White Asphodel. Asphodele Rameux. Royal Staff. Branched Asphodel. King’s Spear.

Common Name:Common Asphodel

Habitat: Asphodelus ramosus is native to the Mediterranean region of southern Europe, northern Africa, and the Middle East. It can also be found in the Canary Islands. It is particularly common on the Catalan coast, where it shows an affinity for acidic soils, mainly schist. It is to be found close to the sea on the slopes of the Albères massif, where it forms abundant colonies in April to May.
Description:
Life form: Hemicryptophyte
Stems: Erect, single, glabrous branched scape
Leaves: Basal rosette; sessile from an underground stem; parallel venation, ensiform, smooth margin
Flowers: White with pink, stellate; 6 tepals with central reddish-brown mid-vein; 6 anthers, white firm filament and an orange anther; superior ovary.
The plant is about 3 feet high, with large, white, terminal flowers, and radical, long, numerous leaves. It is only cultivated in botanical and ornamental gardens, though it easily grows from seeds or division of roots.

The roots must be gathered at the end of the first year.

The ancients planted the flowers near tombs, regarding them as the form of food preferred by the dead, and many poems refer to this custom. The name is derived from a Greek word meaning sceptre.

CLICK & SEE THE PICTURES

Edible Uses: The roots, dried and boiled in water, yield a mucilaginous matter that in some countries is mixed with grain or potato to make Asphodel bread. In Spain and other countries they are used as cattle fodder, especially for sheep. In Barbary the wild boars eat them greedily.

In Persia, glue is made with the bulbs, which are first dried and then pulverized. When mixed with cold water, the powder swells and forms a strong glue.

Hippocrates, Dioscorides, and Pliny said the roots were cooked in ashes and eaten. The Greeks and Romans used them in several diseases, but they are not employed in modern medicine.
Constituents: An acrid principle separated or destroyed by boiling water, and a matter resembling inuline have been found. An alcohol of excellent flavour has been obtained from plants growing abundantly in Algeria.

Medicinal Uses:
Acrid, heating, and diuretic. Said to be useful inmenstrual obstructions and as an antispasmodic. The bruised root has been recommended for rapidly dissolving scrofulous swellings.
Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Resources:
https://en.wikipedia.org/wiki/Asphodelus_ramosus
http://www.botanical.com/botanical/mgmh/a/aspho080.html
http://www.flowersinisrael.com/Asphodelusaestivus_page.htm

Categories
Herbs & Plants

Lavender.

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Botanical Name :Lavandula spp
Family: Lamiaceae
Subfamily: Nepetoideae
Tribe: Lavanduleae
Genus: Lavandula
Kingdom: Plantae
Order: Lamiales
Syn.  : Lavandula angustifolia,   :Lavandula  officinalis

Common name : Lavender.

L. stoechas, L. pedunculata and L. dentata were known in Roman times. From the Middle Ages onwards, the European species were considered two separate groups or genera, Stoechas (L. stoechas, L. pedunculata, L. dentata) and Lavandula (L. spica and L. latifolia), until Linnaeus combined them. He only recognised five species in Species Plantarum (1753), L. multifida and L. dentata (Spain) and L. stoechas and L. spica from Southern Europe. L. pedunculata was included within L. stoechas.

By 1790 L. pinnata and L. carnosa were recognised. The latter was subsequently transferred to Anisochilus. By 1826 Frédéric Charles Jean Gingins de la Sarraz listed 12 species in three sections, and by 1848 eighteen species were known.

One of the first modern major classifications was that of Dorothy Chaytor in 1937 at Kew. The six sections she proposed for 28 species still left many intermediates that could not easily be assigned. Her sections included Stoechas, Spica, Subnudae, Pterostoechas, Chaetostachys and Dentatae. However all the major cultivated and commercial forms resided in the Stoechas and Spica sections. There were four species within Stoechas (Lavandula stoechas, L. dentata, L. viridis and L. pedunculata) while Spica had three (L. officinalis (now L. angustifolia), L. latifolia and L. lanata). She believed that the garden varieties were hybrids between true lavender L. angustifolia and spike lavender (L. latifolia).

More recently work has been done by Upson and Andrews, and currently Lavandula is considered to have three subgenera.
Subgenus Lavandula is mainly of woody shrubs with entire leaves. It contains the principal species grown as ornamental plants and for oils. They are found across the Mediterranean region to northeast Africa and western Arabia.
Subgenus Fabricia consists of shrubs and herbs, and it has a wide distribution from the Atlantic to India. It contains some ornamental plants.
Subgenus Sabaudia constitutes two species in the southwest Arabian peninsula and Eritrea, which are rather distinct from the other species, and are sometimes placed in their own genus Sabaudia.

In addition there are numerous hybrids and cultivars in commercial and horticultural usage

Habitat :Lavender is native to the Old World and is found from Cape Verde and the Canary Islands, southern Europe across to northern and eastern Africa, the Mediterranean, southwest Asia to southeast India. Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and also commercially for the extraction of essential oils. The most widely cultivated species, Lavandula angustifolia is often referred to as lavender, and there is a colour named for the shade of the flowers of this species.

Description:
Lavender is an annual or short-lived herbaceous perennial plant, and suffrutescent perennials, subshrubs or small shrubs.

Leaf shape is diverse across the genus. They are simple in some commonly cultivated species; in others they are pinnately toothed, or pinnate, sometimes multiple pinnate and dissected. In most species the leaves are covered in fine hairs or indumentum, which normally contain the essential oils.

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Flowers are borne in whorls, held on spikes rising above the foliage, the spikes being branched in some species. Some species produce coloured bracts at the apices. The flowers may be blue, violet or lilac in the wild species, occasionally blackish purple or yellowish. The calyx is tubular. The corolla is also tubular, usually with five lobes (the upper lip often cleft, and the lower lip has two clefts).

Cultivation:
The most common form in cultivation is the common or English lavender Lavandula angustifolia (formerly named L. officinalis). A wide range of cultivars can be found. Other commonly grown ornamental species are L. stoechas, L. dentata, and L. multifida (Egyptian lavender).

Because the cultivated forms are planted in gardens worldwide, they are occasionally found growing wild as garden escapes, well beyond their natural range. Commonly such adventitious establishment is apparently harmless at best, but in some cases Lavandula species have become invasive; for example, in Australia Lavandula stoechas has become a cause for concern; it occurs widely throughout the continent, and has been declared a noxious weed in Victoria since 1920.  It also is regarded as a weed in parts of Spain.

Lavenders flourish best in dry, well-drained, sandy or gravelly soils in full sun.[10] All types need little or no fertilizer and good air circulation. In areas of high humidity, root rot due to fungus infection can be a problem. Organic mulches can trap moisture around the plants’ bases, encouraging root rot. Gravelly materials such as crushed rocks give better results

Edible Uses:
It is grown as a condiment and used in salads and dressings.  Flowers yield abundant nectar from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product. Flowers can be candied and are sometimes used as cake decorations. Lavender flavours baked goods and desserts (it pairs especially well with chocolate), and is also used to make “lavender sugar”. Lavender flowers are occasionally blended with black or green teas, or made into tisanes.

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Though it has many other traditional uses in southern France, lavender is not used in traditional southern French cooking. It does not appear at all in the best-known compendium of Provençal cooking, J.-B. Reboul’s Cuisinière Provençale In the 1970s, a herb blend called herbes de Provence usually including lavender was invented by spice wholesalers, and lavender has more recently become popular in cookery.

Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep’s-milk and goat’s-milk cheeses. For most cooking applications the dried buds (also referred to as flowers) are used, though some chefs experiment with the leaves as well. Only the buds contain the essential oil of lavender, from which the scent and flavour of lavender are best derived.

In the United States, both lavender syrup and dried lavender buds are used to make lavender scones and marshmallows.

Parts Used: Flowers, leaves and stems

Constituents:  volatile oil (up to 1.5%, containing linabol, linalyl acetate, lavendulyl acetate, terpinenol, cineole, camphor, borneol, pinene, limonene), tannins, coumarins (coumarin, umbelliferone, hemiarin), flavonoids, triterpenoids, rosmarinic acid

Medicinal Uses:
Acne * Air Fresheners * Anxiety * Aromatherapy * Beauty * Burns * Candida/yeast * Children * Colds * Culinary/Kitchen * Cuts & Wounds * Depression * Ear * Facial Care * Fibromyalgia * Headache/Migraine * Hypertension * IBS * Insect Repellent * Insect/flea Bites * Lice * Lupus * Nausea * Pet * Pregnancy/Childbirth * Skin Care * Sleep/Insomnia

Properties: * Analgesic * AntiCancer * Antifungal * Antioxidant * Antiperspirant/Deodorants * Antirheumatic * AntiViral * Aromatic * Cardiac tonic Cordial * Cholagogue * Cicatrisant * Cytophylactic * Diaphoretic/sudorific * Diuretic * Emmenagogue * Hypotensive * Insect repellents * Muscle Relaxant * Nervine * Parturient * Sedative * Splenic * Vermifuge * Vulnerary

The essential oil was used in hospitals during World War I.

Lavender has some powerful properties for such a gentle, sweet smelling flower. Lavender can lift your spirits, help you sleep, relieve pain, kill germs, heal burns and rashes, and help keep annoying insects at bay.

In the evening lavender comes into its own, the relaxing and sedative aroma of lavender has an almost immediate effect as soon as it hits the sensitive membranes inside your nose.  Duke, 138-139  Soaking in a lavender scented bath relaxes away mild depression and anxiety and may even lower high blood pressure.  129  Regular lavender baths are recommended throughout a woman’s pregnancy.  Gladstar, 36

Clinical trials confirm the conventional wisdom that lavender relaxes the body in the presence of pain, most likely by reducing anxiety levels. A calm mental state makes pain more bearable, lessening it’s impact by reducing the perception of pain. 130,131 Massage with lavender oil at tender trigger points reduces the pain and tension of fibromyalgia in long term sufferers. Weed 51  Lavender combines well with the analgesic power of rosemary to relieve all types of pain: arthritis, sore muscles, and nerve pain. Lavender can also be used in a massage oil to relieve the pain and arthritic stiffness older dogs, (but not cats). Worwood 173

Lavender is well regarded for it’s skin healing properties as well. It’s effectiveness in treating burns was first discovered by French biochemist René Gattefossé when he cooled his hand in a handy vat of lavender after burning it in a lab accident. This storied burn healed so quickly, and without scarring, that it is often cited as a seminal event in the birth a modern aromatherapy.  Balch 89  To make a all purpose remedy for scalds, burns, and sunburns: apply a cloth wet with witch hazel, then apply a few drops of lavender essential oil directly to the burn.

A recent clinical study investigated anxiolytic effects and influence on sleep quality. Lavender oil with a high percentage of linalool and linalyl acetate, in the form of capsules, was generally well tolerated. It showed meaningful efficacy in alleviating anxiety and related sleep disturbances.

Lavender may be very effective with wounds; however, Lavender Honey (created from bees feeding on lavender plants), instead of lavender essential oil has the best effects of uninfected wounds.

Other Uses:
Flower spikes are used for dried flower arrangements. The fragrant, pale purple flowers and flower buds are used in potpourris. Lavender is also used extensively as herbal filler inside sachets used to freshen linens. Dried and sealed in pouches, lavender flowers are placed among stored items of clothing to give a fresh fragrance and to deter moths. Dried lavender flowers have become recently popular for wedding confetti. Lavender is also popular in scented waters and sachets.

The ancient Greeks called the lavender herb nardus, after the Syrian city of Naarda (possibly the modern town of Dohuk, Iraq). It was also commonly called nard. The species originally grown was L. stoechas.

Lavender was one of the holy herbs used in the biblical Temple to prepare the holy essence, and nard is mentioned in the Song of Solomon

*nard and saffron,
*calamus and cinnamon,
*with every kind of incense tree,
*with myrrh and aloes,
*and all the finest spices.

During Roman times, flowers were sold for 100 denarii per pound, which was about the same as a month’s wages for a farm laborer, or fifty haircuts from the local barber. Its late Latin name was lavand?rius, from lavanda (things to be washed), from the verb lav?re (to wash). The Greeks discovered early on that lavender if crushed and treated correctly would release a relaxing fume when burned.

In medieval times powdered lavender was used as a condiment.

In the past, lavender has been used as a folk remedy for numerous conditions, including acne, cancer, colic, faintness, flatulence, giddiness, migraine, nausea, neuralgia, nervous headache, nervous palpitations, poor appetite, pimples, rheumatism, sores, spasms, sprains, toothache, vomiting and worms.  Lavender salts have been employed for centuries as a stimulant to prevent fainting; lavender oil vapor is traditionally inhaled to prevent vertigo and fainting. A compound tincture of lavender (also known as Palsy Drops) was officially recognized by the British Pharmacopoeia for over 200 years, until the 1940s.  Used to relieve muscle spasms, nervousness, and headaches, it originally contained over 30 ingredients.  Tests show that lavender’s essential oil is a potent ally in destroying a wide range of bacterial infections, including staph, strep, pneumonia, and most flu viruses. It is also strongly anti-fungal.  A lavender-flower douche is an effective treatment for vaginal infections, especially candida-type yeast infections.  Lavender ointments are rubbed into burns, bruises, varicose veins, and other skin injuries.  The straight oil is dabbed on stops the itching of insect bites.

Known Hazards:
Lavender oil can be a powerful allergen, and it is also recommended that it should not be ingested during pregnancy and breastfeeding.

The volatile oils in lavender can be very hard on the liver and kidneys of cats and dogs so no internal use of the herb is suggested for our animal friends.

In vitro, lavender oil is cytotoxic. It increases photosensitivity as well. Lavender oil is cytotoxic to human skin cells in vitro (endothelial cells and fibroblasts) at a concentration of 0.25%. Linalool, a component of lavender oil, may be its active component. Aqueous extracts reduced mitotic index, but induced chromosomal aberrations and mitotic aberrations in comparison with control, significantly. Aqueous extracts induced breaks, stickiness, pole deviations and micronuclei. These effects were related to extract concentrations.

However, according to a 2005 study “although it was recently reported that lavender oil, and its major constituent linalyl acetate, are toxic to human skin cells in vitro, contact dermatitis to lavender oil appears to occur at only a very low frequency. The relevance of this in vitro toxicity to dermatological application of lavender oils remains unclear.”

In terms of phototoxicity, a 2007 investigative report from European researchers stated that, “Lavender oil and sandalwood oil did not induce photohaemolysis in our test system. However, a few reports on photosensitivity reactions due to these substances have been published, e.g. one patient with persistent light reaction and a positive photo-patch test to sandalwood oil.”

In 2007, a study was published in the New England Journal of Medicine which indicated that studies in human cell lines indicated that both lavender oil and tea tree oil had estrogenic and antiandrogenic activities. They concluded that repeated topical exposure to lavender and tea tree oils probably caused prepubertal gynaecomastia in some boys.[28] The Aromatherapy Trade Council of the UK has issued a rebuttal, and it is also disputed by the Australian Tea Tree Association, a group that promotes the interests of Australian tea tree industry

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/Lavandula
http://www.anniesremedy.com/herb_detail31.php

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

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Categories
Herbs & Plants

Olive

Botanical Name :Olea europea
Family: Oleaceae
Genus: Olea
Species: O. europaea
Kingdom: Plantae
Order: Lamiales

Common Name ::Olive
Habitat :Olive is  native to the Mediterranean, Asia and Africa.

Description:
The olive tree, Olea europaea, is an evergreen tree or shrub.  It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. However, the Pisciottana, a unique variety comprising 40,000 trees found only in the area around Pisciotta in the Campania region of southern Italy often exceeds 8–15 metres (26–49 ft) with correspondingly large trunk diameters. The silvery green leaves are oblong, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.

Click to see the pictures…>…….(01).....(1).…….(2).…....(3)...(4).….

The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the previous year’s wood, in racemes springing from the axils of the leaves.

The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.

Olea europaea contains a seed commonly referred to in American English as a pit or a rock, and in British English as a stone.
There are dozens of ancient olive trees throughout Israel and Palestine whose age has earlier been estimated to be 1,600–2,000 years old; however, these estimates could not be supported by current scientific practices. Ancient trees include two giant olive trees in Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[35] although there is no available data to support the credibility of the study that produced these age estimates and as such the 3000 years age estimate can not be considered valid. All seven trees continue to produce olives. Several trees in the Garden of Gethsemane (from the Hebrew words “gat shemanim” or olive press) in Jerusalem are claimed to date back to the purported time of Jesus.

Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies.[citation needed] There are several other trees of about 1,000 years old within the same garden. The 15th-century trees of Olivo della Linza located in Alliste province of Lecce in Puglia were noted by Bishop Ludovico de Pennis during his pastoral visit to the Roman Catholic Diocese of Nardò-Gallipoli in 1452

Click to see :-
*Olive tree, Karystos, Euboia, Greece 
*Olive tree older than 1,500 years    
*An ancient olive tree in Pelion, Greece 
*Olive tree in Bar, Montenegro which is over 2,000 years old 

Subspecies:
There are six natural subspecies of Olea europaea distributed over a wide range:
*Olea europaea subsp. europaea (Mediterranean Basin)
*Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)
*Olea europaea subsp. guanchica (Canaries)
*Olea europaea subsp. cerasiformis (Madeira)
*Olea europaea subsp. maroccana Morocco
*Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)

The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid

Cultivation: The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.

Farmers in ancient times believed that olive trees would not grow well if planted more than a certain distance from the sea; Theophrastus gives 300 stadia (55.6 km or 34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, they have long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.

Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa). The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features. The northernmost olive grove is placed in Anglesey, an island off the north west coast of Wales, in the United Kingdom: but it is too early to say if the growing will be successful, having been planted in 2006.

Edible Uses:  click to see
Olive oil for heart healthy foods is a monounsaturated oil that is widely used in healthy cooking, and as a salad dressing. Even the extremely conservative FDA allows suppliers of virgin olive oil to carry heart health claims on there consumer packaging. Some care must be taken to not expose virgin olive oil to high heat when cooking, as this can cause heat damage that break down the oil. Some in the health food community caution overheating causes olive oil to have harmful side effects. click to see
Traditional fermentation and curing:-
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter glycoside.

Green olives are allowed to ferment before being packed in a brine solution. American black (“California”) olives are not fermented, which is why they taste milder than green olives.
click to see   an olive vat room used for curing.
In addition to oleuropein, freshly picked olives are not palatable because of phenolic compounds. (One exception is the throubes olive, which can be eaten fresh.) Traditional cures use the natural microflora on the fruit to aid in fermentation, which leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.

Curing can employ lye, salt, brine, or fresh water. Salt cured olives (also known as dry cured) are packed in plain salt for at least a month, which produces a salty and wrinkled olive. Brine cured olives are kept in a salt water solution for a few days or more. Fresh water cured olives are soaked in a succession of baths, changed daily.  Green olives are usually firmer than black olives.

Olives can also be flavoured by soaking in a marinade or pitted and stuffed. Popular flavourings include herbs, spices, olive oil, chili, lemon zest, lemon juice, wine, vinegar, and juniper berries; popular stuffings include feta cheese, blue cheese, pimento, garlic cloves, jalapeños, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste

Medicinal Uses:
Beauty * Cancer Prevention * Cardiovascular * Culinary/Kitchen * Pain Relief * Skin Care
Properties: * AntiCancer * Antifungal * Antiscrofulous * Astringent * Cholagogue
Parts Used:  oil of the fruit, leaves, bark
Constituents:  oleuropein, flavonoids, and triterpenes

Olive oil is very stable in comparison with many other nut and vegetable oils and is often used to make medicinal  herbal oils using herbs such as comfrey, arnica, garlic and many others. Olive is more than just a stable base oil for making these oil infusions, it adds its own analgesic and antibacterial properties to the mix as well. 19

With evidence mounting about the damage of diets high saturated fats, and conversely the heart healthy benefits of monounsaturated oils like olive, it becomes abundantly clear which oils to choose for healthy cooking and salad dressings. If you cannot afford olive oil use canola or safflower oils, both of which are much better than the lower grade corn oils. 20

Extracts from the leaf of the olive tree are also used to lower fevers, and olive leaf poultices are among the oldest therapies for infections of the skin. The slender, feather shaped leaves have antimicrobial and antioxidant medicinal properties that kill germs and disinfect wounds. 21 Olive leaf extracts have also been studied for use in diabetes, and cancer prevention.

Other Uses:
The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit.

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.anniesremedy.com/herb_detail85.php
http://en.wikipedia.org/wiki/Olea_europea

Categories
Herbs & Plants Herbs & Plants (Spices)

Parsley

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Botanical Name :Petroselinum crispum
Family: Apiaceae
Genus: Petroselinum
Species: P. crispum
Kingdom: Plantae
Order: Apiales

Common Name :Parsley

Habitat :Parsley is native to the central Mediterranean region (southern Italy, Algeria and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.

Description:
Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.]

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

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2–3mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.

In cultivation, parsley is subdivided into several cultivar groups depending on the form of the plant, which is related to its end use. These are often treated as botanical varieties, but are cultivated selections, not of natural botanical origin.

Leaf parsley:
The two main groups of parsley used as herbs are curly leaf (i.e.) (P. crispum crispum group; syn. P. crispum var. crispum) and Italian, or flat leaf (P. crispum neapolitanum group; syn. P. crispum var. neapolitanum); of these, the neapolitanum group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some as it is easier to cultivate, being more tolerant of both rain and sunshine, and has a stronger flavor (though this is disputed), while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing.   A third type, sometimes grown in southern Italy, has thick, celery-like leaf stems

Root Parsley:...CLICK & SEE
Another type of parsley is grown as a root vegetable, the Hamburg root parsley (P. crispum radicosum group, syn. P. crispum var. tuberosum). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is very common in central and eastern European cuisine, where it is used in soups and stews.

Though root parsley looks similar to the parsnip, it tastes quite different. Parsnips are among the closest relatives of parsley in the family Apiaceae, but the similarity of the names is a coincidence, parsnip meaning “forked turnip”; it is not closely related to real turnips.

Cultivation:
Parsley grows best in moist, well drained soil, with full sun. It grows best between 22–30 °C, and is usually grown from seed. Germination is slow, taking four to six weeks, and often difficult because of furanocoumarins in its seed coatPlants grown for the leaf crop are typically spaced 10 cm apart, while those grown as a root crop are typically spaced 20 cm apart to allow for the root development.

Edible Uses:
Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).

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English: Mashed potatoes with a parsley leaf. ...
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Escargot cooked with garlic and parsley butter...

In southern and central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used as an ingredient in stocks, soups, and sauces. Freshly chopped green parsley is used as a topping for soups such as chicken soup, green salads or salads such as salade Olivier, and on open sandwiches with cold cuts or pâtés. Parsley is a key ingredient in several Middle Eastern salads such as tabbouleh. Persillade is a mixture of chopped garlic and chopped parsley used in French cuisine. Gremolata is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese, a mixture of parsley, garlic, and lemon zest.

Root parsley is very common in central and eastern European cuisines, where it is used as a vegetable in many soups, stews and casseroles.

Medicinal Uses:
Chew the leaf raw to freshen the breath and promote healthy skin. Infuse for a digestive tonic.  Bruised leaves have been used to treat tumors, insect bites, lice and skin parasites and contusions.  Parsley tea at one time was used to treat dysentery and gallstones.  Other traditional uses reported include the treatment of diseases of the prostate, liver and spleen, in the treatment of anemia, arthritis and cancers, and as an expectorant, antimicrobial, aphrodisiac, hypotensive, laxative and as a scalp lotion to stimulate hair growth.   Use in a poultice as an antiseptic dressing for sprains, wounds and insect bites.  Decoct the root for kidney troubles and as a mild laxative.  Apply juice to reduce swellings.  It also stimulates appetite and increases blood flow to digestive organs, as well as reducing fever. Another constituent, the flavonoid apigenin, reduces inflammation by inhibiting histamine and is also a free-radical scavenger.   The seed, when decocted, has been used for intermittent fevers.  It has also traditionally used as a carminative to decrease flatulence and colic pain.  The seeds have a much stronger diuretic action than the leaves and may be substituted for celery seeds in the treatment of gout, rheumatism and arthritis.  It is often included in “slimming” teas because of its diuretic action.   Oil of the seed (5-15 drops) has been used to bring on menstruation.  Avoid if weak kidneys

Other Uses:
Parsley attracts some wildlife. Some swallowtail butterflies use parsley as a host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects visit the flowers. Birds such as the goldfinch feed on the seeds.

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Photograph of caterpillar of the Black Swallow...
Photograph of caterpillar of the Black Swallowtail en ( Papilio polyxenes en ) on its Curly Parsley en ( Petroselinum crispum en ) host plant. (Photo credit: Wikipedia)

You may click to learn more  uses of Parsley…..(1)l….(2)

Known Hazards:
Parsley should not be consumed in excess by pregnant women. It is safe in normal food quantities, but large amounts can have uterotonic effects.

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/Parsley
http://www.herbnet.com/Herb%20Uses_OPQ.htm

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