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Lovage

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Botanical Name: Levisticum officinale (KOCH.)
Family: Apiaceae
Tribe:     Apieae
Genus:     Levisticum
Species: L. officinale
Kingdom: Plantae
Order:     Apiales

Synonyms: Ligusticum Levisticum (Linn.). Old English Lovage. Italian Lovage. Cornish Lovage. In Germany and Holland, one of the common names of Lovage is Maggikraut (German) or Maggiplant (Dutch) because the plant’s taste is reminiscent of Maggi soup seasoning. In Romania the common name of Lovage is LeuÅŸtean.

Parts Used: Root, leaves, seeds, young stems.
Habitat: It is not considered to be indigenous to Great Britain, and when occasionally found growing apparently wild, it is probably a garden escape. It is a native of the Mediterranean region, growing wild in the mountainous districts of the south of France, in northern Greece and in the Balkans.

The Garden Lovage is one of the old English herbs that was formerly very generally cultivated, and is still occasionally cultivated as a sweet herb, and for the use in herbal medicine of its root, and to a less degree, the leaves and seeds.
It is a true perennial and hence is very easy to keep in garden cultivation; it can be propagated by offsets like Rhubarb, and it is very hardy. Its old-time repute has suffered by the substitution of the medicinally more powerful Milfoil and Tansy, just as was the case when ‘Elecampane‘ superseded Angelica in medical use. The public-house cordial named ‘Lovage,’ formerly much in vogue, however, owed such virtue as it may have possessed to Tansy. Freshly-gathered leafstalks of Lovage (for flavouring purposes) should be employed in long split lengths.

Description: Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell of lime when crushed. The larger basal leaves are up to 70 cm long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm diameter, produced in globose umbels up to 10–15 cm diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm long, mature in autumn.

The large, dark green radical leaves, on erect stalks, are divided into narrow wedge-like segments, and are not unlike those of a coarse-growing celery; their surface is shining, and when bruised they give out an aromatic odour, somewhat reminiscent both of Angelica and Celery. The stems divide towards the top to form opposite whorled branches, which in June and July bear umbels of yellow flowers, similar to those of Fennel or Parsnip, followed by small, extremely aromatic fruits, yellowish-brown in colour, elliptical in shape and curved, with three prominent winged ribs. The odour of the whole plant is very strong. Its taste is warm and aromatic, and it abounds with a yellowish, gummy, resinous juice.

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It is sometimes grown in gardens for its ornamental foliage, as well as for its pleasant odour, but it is not a striking enough plant to have claimed the attention of poets and painters, and no myths or legends are connected with it. The name of the genus, Ligusticum, is said to be derived from Liguria, where this species abounds.

Cultivation: Lovage is of easy culture. Propagation is by division of roots or by seeds. Rich moist, but well-drained soil is required and a sunny situation. In late summer, when the seed ripens, it should be sown and the seedlings transplanted, either in the autumn or as early in spring as possible, to their permanent quarters, setting 12 inches apart each way. The seeds may also be sown in spring, but it is preferable to sow when just ripe. Root division is performed in early spring.

The plants should last for several years, if the ground be kept well cultivated, and where the seeds are permitted to scatter the plants will come up without care.

Constituents: Lovage contains a volatile oil, angelic acid, a bitter extractive, resins, etc. The colouring principle has been isolated by M. Niklis, who gives it the name of Ligulin, and suggests an important application of it that may be made in testing drinking water. If a drop of its alcoholic or aqueous solution is allowed to fall into distilled water, it imparts to the liquid its own fine crimson-red colour, which undergoes no change; but if limestone water be substituted, the red colour disappears in a few seconds and is followed by a beautiful blue, due to the alkalinity of the latter.

Medicinal Action and Uses: Formerly Lovage was used for a variety of culinary purposes, but now its use is restricted almost wholly to confectionery, the young stems being treated like those of Angelica, to which, however, it is inferior, as its stems are not so stout nor so succulent.

The leafstalks and stem bases were formerly blanched like celery, but as a vegetable it has fallen into disuse.

A herbal tea is made of the leaves, when previously dried, the decoction having a very agreeable odour.

Lovage was much used as a drug plant in the fourteenth century, its medicinal reputation probably being greatly founded on its pleasing aromatic odour. It was never an official remedy, nor were any extravagant claims made, as with Angelica, for its efficacy in numberless complaints.

The roots and fruit are aromatic and stimulant, and have diuretic and carminative action. In herbal medicine they are used in disorders of the stomach and feverish attacks, especially for cases of colic and flatulence in children, its qualities being similar to those of Angelica in expelling flatulence, exciting perspiration and opening obstructions. The leaves eaten as salad, or infused dry as a tea, used to be accounted a good emmenagogue.

An infusion of the root was recommended by old writers for gravel, jaundice and urinary troubles, and the cordial, sudorific nature of the roots and seeds caused their use to be extolled in ‘pestilential disorders.’ In the opinion of Culpepper, the working of the seeds was more powerful than that of the root; he tells us that an infusion ‘being dropped into the eyes taketh away their redness or dimness…. It is highly recommended to drink the decoction of the herb for agues…. The distilled water is good for quinsy if the mouth and throat be gargled and washed therewith…. The decoction drunk three or four times a day is effectual in pleurisy…. The leaves bruised and fried with a little hog’s lard and laid hot to any blotch or boil will quickly break it.’

Several species of this umbelliferous genus are employed as domestic medicines. The root of LIGUSTICUM SINENSE, under the name of KAO-PÂU, is largely used by the Chinese, and in the north-western United States the large, aromatic roots of LIGUSTICUM FILICINUM (OSHA COLORADO COUGH-ROOT) are used to a considerable extent as stimulating expectorants.

The old-fashioned cordial, ‘Lovage,’ now not much in vogue, though still occasionally to be found in public-houses, is brewed not only from the Garden Lovage, Ligusticum levisticum, but mainly from a species of Milfoil or Yarrow, Achillea ligustica, and from Tansy, Tanacetum vulgare,  and probably owes its merit more to these herbs than to Lovage itself. From its use in this cordial, Milfoil has often been mistakenly called Lovage, though it is in no way related to the Umbellifer family.

Several other plants have been termed Lovage besides the true Lovage, and this has frequently caused confusion. Thus we have the SCOTCH LOVAGE, known also as Sea Lovage, or Scotch Parsley, and botanically as Ligusticum scoticum; the BLACK LOVAGE, or Alexanders, Smyrnium Olusatrum; BASTARD LOVAGE, a species of the allied genus, Laserpitum, and WATER LOVAGE, a species of the genus Cenanthe.

Laserpitum may be distinguished from its allies by the fruit having eight prominent, wing-like appendages. The species are perennial herbs, chiefly found in south-eastern Europe. Some of them are employed as domestic remedies, on account of their aroma.

The scent of the root of MEUM ATHAMANTICUM (Jacq.), SPIGNEL (also called Spikenel or Spiknel), MEU or BALD-MONEY, has much in common with that of both Lovage and Angelica, and the root has been eaten by the Scotch Highlanders as a vegetable. It is a perennial, smooth and very aromatic herb. The elongated root is crowned with fibres, the leaves, mostly springing from the root, are divided into leaflets which are further cut into numerous thread-like segments, which gives them a feathery appearance. The stem is about 6 or 8 inches high, and bears umbels of white or purplish flowers. The aromatic flavour of the leaves is somewhat like Melilot, and is communicated to milk and butter when cows feed on the herbage in the spring. The peculiar name of this plant, ‘Baldmoney,’ is said to be a corruption of Balder, the Apollo of the northern nations, to whom the plant was dedicated.

Lovage is a plant, the leaves and “seeds” or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.

The fruit of the lovage plant can be used as a spice, but what appears in the trade as lovage seed is usually ajwain, not lovage. On the other hand, what is sold as “celery seed” is often partially or entirely ground lovage seed.

The root of lovage, which is a heavy, volatile oil, is used as a mild aquaretic. Lovage root contains furanocoumarins which can lead to photosensitivity.Preparations made from the roots or leaves are used to treat edema, indigestion and to prevent the formation of kidney stones.

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.

References:
http://botanical.com/botanical/mgmh/l/lovage42.html
http://en.wikipedia.org/wiki/Lovage

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Purslane

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Botanical Name: Portulaca sativa
Family: Portulacaceae
Genus: Portulaca
Species: P. oleracea
Kingdom: Plantae
Order: Caryophyllales

Synonyms:Garden Purslane. Pigweed.
Common Names: Common purslane, Verdolaga, Pigweed, Little hogweed, Red root, Pursley, and Moss rose
Parts Used: Herb, juice, seeds.
Habitat: Purslane   is  native to S. Europe. A not infrequent casual in Britain. It grows in fields, waste ground, roadside verges, cultivated ground and by the sea.

Now it is distributed all over the world. Portulaca oleracea, the Garden, or Green Purslane, is a herbaceous annual, native of many parts of Europe, found in the East and West Indies, China, Japan and Ascension Island, and though found also in the British Isles is not indigenous there.

Other Species:
Professor Hulme, in Familiar Wild Flowers, speaks of a variety which he calls the SEA PURSLANE (Atriplex portulacoides), common enough on the sea-shores of England and Ireland, though much less so in Scotland. It grows in saline marshes and muddy foreshores. It is a shrubby and much-branching plant, attaining to no great height, usually a foot to 18 inches – though occasionally to 2 feet. The lower portion of the stem is often somewhat creeping and rooting, which gives it a greater grip of the ground in view of fierce gales. The stems are often of a delicate purple colour, more or less covered with a grey bloom. The foliage is of pointed, lancehead form, thick and fleshy, and entirely silvery white in colour. The minute flowers are in little clusters that succeed one another at intervals on the short branches near the top of the plant and form a terminal head. The flowers are of two kinds: one is stamen-bearing, these stamens being five in number and within a five-cleft perianth; the other is pistilbearing and consists of two flattened segments, closing somewhat like the leaves of a book, and contained within the ovary. After the flowering is over, this flattened perianth considerably enlarges. This construction of the seed-bearing flower is of some specific importance, for in the present species and the A. pedunculata the two segments are united nearly to the top, while in another species, the A. rosea, these segments are not joined above their centres; and in a third, the A. hortensis, they are not joined at all.

An entirely different plant, one of the great Pink family, the Houckenya peploides, is sometimes called the ‘ovate-leaved Sea Purslane.’ It is a common plant on seabeaches, with large white five-petalled blossoms. Another name for it is ‘ovate Sandwort.’

The generic title of the Sea Purslane, Atriplex, is one of Pliny’s plant names. It is derived from two Greek words signifying ‘not to flourish,’ the meaning of the word applied to the plant is obscure. The specific name, Potrulacoides, signifies ‘resembling the purslane plant,’ the portulaca. Another name for the Sea Purslane is ‘Shrubby Orache.’

The origin of the name ‘Purslane’ is unknown. Turner calls the plant ‘purcellaine,’ and in the Grete Herball, 1516, it is ‘procelayne.’

In the North American prairies Purslane is called ‘Pussly.’

Description: Purslane is an annual plant growing to 0.3 m (1ft) by 0.3 m (1ft in) at a fast rate.
It is frost tender. It is in flower from Jun to September, and the seeds ripen from Jul to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects, self.The plant is self-fertile.

It has a round, smooth, procumbent, succulent stem, growing about 6 inches high, with small, oblong, wedgeshaped, dark-green leaves, thick and stalked, clustered together, destitute of the bristle in their axils which others of the genus have. The flowers are small, yellow, solitary or clustered, stalkless, placed above the last leaves on the branches, blooming in June and July, and opening only for a short time towards noon.
The growth of the plant somewhat resembles Samphire, and the rich red colour of the stems is very striking and most decorative in herb borders. The Golden Purslane (Portulaca sativa) is a variety of Purslane with yellow leaves, less hardy than the Green Purslane, but possessing the same qualities. The seeds of an individual plant have been known to produce both green and goldenleaved plants.

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A Purslane cultivar grown as a vegetable
A Purslane cultivar grown as a vegetable (Photo credit: Wikipedia)

Purslane is a pleasant salad herb, and excellent for scorbutic troubles. The succulent leaves and young shoots are cooling in spring salads, the older shoots are used as a pot-herb and the thick stems of plants that have run to seed are pickled in salt and vinegar to form winter salads. Purslane is largely cultivated in Holland and other countries for these purposes. It is used in equal proportion with Sorrel to make the well-known French soup bonne femme. Gerard said of this herb: ‘Raw Purslane is much used in sallads, with oil, salt and vinegar. It cools the blood and causes appetite;’ and Evelyn tells us that, ‘familiarly eaten alone with Oyl and Vinegar,’ moderation should be used, adding that it is eminently moist and cooling, ‘especially the golden,’ and is ‘generally entertained in all our sallets. Some eate of it cold, after it has been boiled, which Dr. Muffit would have in wine for nourishment.’

Most of the plants in this order are mucilaginous. The root of one species, Lewisia rediviva, the Tobacco root, a native of North America, so called from its odour when cooked, possesses great nutritive properties. It is boiled and eaten by the Indians, and Hogg tells us that it proves most sustaining on long journeys, and that 2 or 3 OZ. a day are quite sufficient for a man, even while undergoing great fatigue. Claytonia tuberosa, another plant belonging to the same order as the Purslanes, likewise a native of North America, has also an edible root.

Purslane in ancient times was looked upon as one of the anti-magic herbs, and strewn round a bed was said to afford protection against evil spirits. We are told that it was a sure cure for ‘blastings by lightening or planets and burning of gunpowder.’

Portulaca oleracea (Common Purslane, also known as Verdolaga, Pigweed, Little Hogweed or Pusley), is an annual succulent in the family Portulacaceae, which can reach 40 cm in height.. It is a native of India and the Middle East, but is naturalised elsewhere and in some regions is considered an invasive weed, but there is evidence that the species was in Crawford Lake deposits (Ontario) in 1430-89, suggesting that it reached North America in the pre-columbian era. It has smooth, reddish, mostly prostrate stems and alternate leaves clustered at stem joints and ends. The yellow flowers have five regular parts and are up to 6 mm wide. The flowers first appear in late spring and continue into mid fall. The flowers open singly at the center of the leaf cluster for only a few hours on sunny mornings. Seeds are formed in a tiny pod, which opens when the seeds are ready. Purslane has a taproot with fibrous secondary roots and is able to tolerate poor, compacted soils and drought

History
Widely used in Greece, archaeobotanical finds are common at many prehistoric sites. In historic contexts, seeds have been retrieved from a protogeometric layer in Kastanas, as well as from the Samian Heraion dating to 7th century BC. Theophrastus in the 4th century BC names purslane, andrákhne, as one of the several summer pot herbs that must be sown in April (H.P 7.12).

Known as “Sanhti or Punarva” in North India it is known to act as a liver tonic and is used in diseases of the liver.

Culinary uses:
Although purslane is considered a weed in the United States, it can be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe and Asia. It can be used fresh as a salad, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. Australian Aborigines used to use the seeds to make seedcakes.

Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. It also contains vitamins (mainly vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.

Cultivation: Sow the seeds in drills, on a bed of rich light earth, during any of the summer months, from May onwards. To have it early in the season, it should be sown upon a hot bed, at the end of March and planted out in a warm border in May. The Green Purslane is quite hardy, the Golden Purslane less so.

Keep the plants clear from weeds, and in dry weather water them two or three times a week. The Purslanes need rather more watering than most herbs.

In warm weather, they will be fit for use in six weeks. When the leaves are gathered, the plants must be cut low and then a fresh crop will appear.

To continue a succession, sow three or four times, at an interval of a fortnight or three weeks.

If the seeds are to be saved, leave some of the earliest plants for that purpose.

* April to August is the ideal season to sow the seeds when frost does not pose a threat.

*Press the seeds into the surface of the soil and leave uncovered. Roots can also develop on parts of existing plants that are inserted into the soil. In fairly moist soil, two or three successive plantings can be made.

*Keep the herb well watered always. Thin the seedlings to 10cm apart and when they reach 5-7cm in height cut them back close to the ground. The seeds germinate very quickly.

* Purslane can also be grown in a container. Purslane prefers the sun and sandy soil for growth. One must water these herbs during dry spells and feed lightly once in a while.

*It is important to note that it is ideal to consume Purslane when it is young. The flavor apparently deteriorates as it starts to bloom.

* Purslane grows well at day or night temperatures of 27 or 22oC and when days are long (16 hours).

* Purslane can also be used as rotation crop when gardening as they bring up subsoil minerals and protect against many insects.

*Because of its inherent ability to tolerate different light intensities, temperature ranges and soil types. Purslane is ideal for home gardens and provides a ready supply of greens for the salad.

Medicinal Action and Uses: It was highly recommended for many complaints. The expressed juice, taken while fresh, was said to be good for strangury, and taken with sugar and honey to afford relief for dry coughs, shortness of breath and immoderate thirst, as well as for external application in inflammation and sores.

It was supposed to cool ‘heat in the liver’ and to be excellent for ‘hot agues,’ and all pains in the head ‘proceeding from the heat, want of sleep or the frenzy,’ and also to stop haemorrhages.

The herb, bruised and applied to the forehead and temple, was said to allay excessive heat, and applied to the eyes to remove inflammation. Culpepper says: ‘The herb if placed under the tongue assuayeth thirst. Applied to the gout, it easeth pains thereof, and helps the hardness of the sinews, if it come not of the cramp, or a cold cause.’

The juice, with oil of Roses, was recommended for sore mouths and swollen gums and also to fasten loose teeth. Another authority declared that the distilled water took away pains in the teeth, both Gerard and Turner telling us too, that the leaves eaten raw are good for teeth that are ‘set on edge with eating of sharpe and soure things.’

The seeds, bruised and boiled in wine, were given to children as a vermifuge.

In Greek popular medicine, purslane is used as a remedy for constipation and inflammation of the urinary system. In antiquity its healing properties were thought so reliable that Pliny advised wearing the plant as an amulet to expel all evil (Natural History 20.120).

Benefits and Uses of Purslane Herb:

Purslane herb presents a wide variety of therapeutic uses and each part of the herb is consumable and beneficial. Here is a compilation of the known benefits and uses of Purslane herb that is widely used the world over:

Key Benefits:

*Purslane is known as an excellent source of vitamins A, C and E and the essential amino acids. Reports describe Purslane as a “power food of the future” because of its high nutritive and antioxidant properties.

* Purslane leaves contain Omega-3 fatty acid which regulate the body’s metabolic activities. Purslane herb is known to have one of the highest known concentrations of Omega-3 fatty acid in any plant.

*The stems of Purslane herb are known to be high in vitamin C.

Therapeutic Uses:

*Purslane is widely used as a potherb in Mediterranean, central European and Asian countries.

* Purslane is also widely used as an ingredient in a green salad. Tender stems and leaves are usually eaten raw, alone or with other greens. They are also cooked or pickled for consumption.

* Purslane is used in various parts of the world to treat burns, headaches, stomach, intestinal and liver ailments, cough, shortness of breath and arthritis.

*Purslane herb has also been used as a purgative, cardiac tonic, emollient, muscle relaxant, and in anti-inflammatory and diuretic treatments.

* Purslane is popularly preserved for winter by pickling Purslane in apple cider vinegar with garlic cloves and peppercorns.

* Purslane appears among a list of herbs considered to help benefit conditions such as osteoporosis and psoriasis.
Medicinal Uses:
The sticky, broken leaves of fresh purslane sooth burns, stings and swellings.  The juice was once used for treating earaches and to “fasten” teeth and soothe sore gums.  Purslane has been considered valuable in the treatment of urinary and digestive problems.  The diuretic effect of the juice makes it useful in the alleviation of bladder ailments-for example, difficulty in passing urine. The plant’s mucilaginous properties also make it a soothing remedy for gastrointestinal problems such as dysentery and diarrhea.  In Chinese herbal medicine, purslane is employed for similar problems and for appendicitis.  The Chinese also use the plant as an antidote for wasp stings and snake bite.  Clinical trials in China indicate that purslane has a mild antibiotic effect.  In one study, the juice was shown to be effective in treating hookworms.  Other studies suggest that it is valuable against bacillary dysentery.  When injected, extracts of the herb induce powerful contractions of the uterus.  Taken orally, purslane juice weakens uterine contractions.    In Europe it’s been turned into a cough syrup for sore throats.  Purslane is the richest known plant source of Omega-3 acids, found mostly in fish oils.  These fatty acids reduce blood cholesterol and pressure, clotting, and inflammation and may increase immunity.   Recommended medicinal dosage is 15-30 grams.   Use for scours in goats.

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://botanical.com/botanical/mgmh/p/prugol77.html
http://en.wikipedia.org/wiki/Portulaca_oleracea

http://www.birdflusafetysite.com/Article/Purslane—A-Therapeutic-Herb/1069

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

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Marjoram

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Botanical Name: Origanum vulgare (Labiatae),Origanum marjorana; Origanum majorana,Origanum vulgare (LINN.)
Family: Labiatae/Lamiaceae (mint)
Genus: Origanum
Species: O. majorana
Kingdom: Plantae
Order: Lamiales

Other common names: Sweet Marjoram, Knotted Marjoram, Marjorana hortensis,
Majorana hortensis

Parts Used: Herb, oil.
Habitat :Generally distributed over Asia, Europe and North Africa; grows freely in England, being particularly abundant in calcareous soils, as in the south-eastern counties. It grows on the dry slopes and rocky places, occasionally in partial shade, to 1500 metres in Turkey.

Description—It is a perennial herb, with creeping roots, sending up woody stems about a foot high, branched above, often purplish. The leaves are opposite, petiolate, about an inch long, nearly entire hairy beneath. The flowers are in corymbs, with reddish bracts, a two-lipped pale purple corolla, and a five-toothed calyx, blooming from the end of June, through August. There is a variety with white flowers and light-green stalks, another with variegated leaves. It is propagated by division of roots in the autumn.

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When cultivated, the leaves are more elliptical in shape than the Wild Marjoram, and the flower-spikes thinner and more compact. Marjoram has an extensive use for culinary purposes, as well as in medicine, but it is the cultivated species, Origanum Onites (Pot Marjoram), O. Marjorana (Sweet or Knotted Marjoram), and O. Heracleoticum (Winter Marjoram) that are employed in cookery as a seasoning. They are little used for medicinal purposes for which the Wild Marjoram is employed.

Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.

The name marjoram (Old French majorane, Medieval Latin majorana) does not directly derive from the Latin word maior (major).Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za’atar.
Native from Asia, marjoram cultivated commercially in several regions. Much used by the ancient Greeks, wild marjoram has had a more significant role in medicine than sweet marjoram (O. majorana). Marjoram tea is an age-old remedy to aid digestion, increase sweating and encourage menstruation. As a steam inhalant, marjoram clears the sinuses and helps relieve laryngitis. Wild marjoram helps settle flatulence and stimulates the flow of bile. Strongly antiseptic, it may be taken to treat respiratory conditions such as coughs, tonsillitis, bronchitis and asthma. The diluted oil can be applied to toothache or painful joints.

Related species
Oregano (Origanum vulgare, sometimes listed with Marjoram as Origanum majorana) is also called Wild Marjoram. It is a perennial common in southern Europe in dry copses and on hedge-banks, with many stout stems 30-80 cm high, bearing short-stalked somewhat ovate leaves and clusters of purple flowers. It has a stronger flavor and a more penetrating quality.

Pot Marjoram or Cretan Oregano (Origanum onites) has similar uses to marjoram.

Hardy Marjoram or Italian marjoram is a cross of marjoram with oregano that is much more resistant to cold, but is slightly less sweet.

Origanum pulchellum, Showy Marjoram or Showy Oregano.

(Catalan marduix; Spanish mejorana)

Marjoram Leaf is an aromatic tonic (and important condiment) that is a pleasant means to good digestion. It eases colic, sour stomach, stomach pains and menstrual cramps and is also an effective expectorant that loosens phlegm in the lungs and alleviates sinus headache, bronchitis, dry coughs and the symptoms of colds and flu. Marjoram is also a natural disinfectant, anti-inflammatory, antifungal and antioxidant that effectively relieves pains and aches.

Cultivation—The Marjorams are some of the most familiar of our kitchen herbs, and are cultivated for the use of their aromatic leaves, either in a green or dried state, for flavouring and other culinary purposes, being mainly put into stuffings. Sweet Marjoram leaves are also excellent in salads. They have whitish flowers, with a two-lipped calyx, and also contain a volatile oil, which has similar properties to the Wild Marjoram.

Winter Marjoram is really a native of Greece, but is hardy enough to thrive in the open air in England, in a dry soil, and is generally propagated by division of the roots in autumn.

Pot Marjoram, a native of Sicily, is also a hardy perennial, preferring a warm situation and dry, light soil. It is generally increased by cuttings, taken in early summer, inserted under a hand-glass, and later planted out a space of 1 foot between the rows and nearly as much from plant to plant, as it likes plenty of room. It may also be increased by division of roots in April, or by offsets, slipping pieces off the plants with roots to them and planting with trowel or dibber, taking care to water well. In May, they grow quickly after the operation. May also be propagated by seed, sown moderately thin, in dry, mild weather in March, in shallow drills, about 1/2 inch deep and 8 or 9 inches apart, covered in evenly with the soil. Transplant afterwards to about a foot apart each way. The seeds are very slow in germinating.
Propagation:
Seed – sow early spring at 10 – 13°c and only just cover the seed. Germination usually takes place within 2 – 4 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant them out into their permanent positions in early summer. The seed can also be sown in situ in April or early May and, although it can be slow to germinate, usually does well[4]. Division in March or October. Very easy, larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer. Basal cuttings of young barren shoots in June. Very easy. Harvest the shoots with plenty of underground stem when they are about 8 – 10cm above the ground. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer.

History:
Native from Asia, marjoram cultivated commercially in several regions. Much used by the ancient Greeks, wild marjoram has had a more significant role in medicine than sweet marjoram (O. majorana). Marjoram tea is an age-old remedy to aid digestion, increase sweating and encourage menstruation. As a steam inhalant, marjoram clears the sinuses and helps relieve laryngitis. Wild marjoram helps settle flatulence and stimulates the flow of bile. Strongly antiseptic, it may be taken to treat respiratory conditions such as coughs, tonsillitis, bronchitis and asthma. The diluted oil can be applied to toothache or painful joints.

Sweet Marjoram is a half-hardy annual that is native to southern Europe (probably Portugal) and can be found in North Africa, the Balkans and the Middle East, and has also been introduced throughout Europe and into North America. Sweet Marjoram Leaf has a more delicate flavor than its close cousin, Origanum vulgare (oregano or wild marjoram), and possesses very similar medicinal properties, often being used in a similar manner. Sweet Marjoram is even sometimes confused with it. Marjoram Leaf is a bushy plant with small, dark green leaves and flowers that resemble little knots, hence, one of its common names, Knotted Marjoram, and the plant generally reaches about one foot in height, thriving in well-drained-to-dry, neutral-to-alkaline soil in full sun. The Greeks gave us its botanical name, Origanum, which is derived from oros and ganos , meaning “joy of the mountain,” and those traveling through Greece will find it (and wild Marjoram) covering the hillsides and scenting the summer air. Legend tells us that sweet Marjoram was created by Aphrodite as a symbol of happiness, and bridal couples in Greece and Rome were crowned with its garlands to ensure a happy marriage. This highly fragrant herb was also placed on tombs to give peace to departed spirits. In ancient Greece Marjoram was used in oils to massage into the skin to relieve pain, and Aristotle recommended it as an antidote for poisoning, claiming that tortoises swallowing a snake would immediately eat wild Marjoram as an antidote to prevent death. The ancient Egyptians also knew of its power to heal, using it to disinfect, preserve and heal wounds, and it is used in that country for the same purposes to this day. In medieval times, herbalists prescribed Marjoram oil for toothache, and sixteenth and seventeenth-century herbalists recommended it as an internal aid to digestion and as a diuretic. Throughout history, Marjoram Leaf has been used in preserving food and in remedies for colds and sore throats, and dried Marjoram Leaf was popular as snuff. Sweet or Knotted Marjoram is considered by many cooks to be far better than wild Marjoram (oregano), and the leaves are highly popular in Italian and Greek cuisine and also used to flavor oil and vinegar. It is often infused in healthful teas, and its fragrance is placed on pillows to promote sleep, in mothbags to deter moths, in potpourris for it fragrance, on hair and skin for its sweet scent and added to bathwater to relieve tension and rheumatic pains. Marjoram Leaf is rich in flavonoids and volatile oils, notably carvacrol and the powerful antiseptic, thymol, gallic acid, caffeic acid, saponins and tannin.

Edible Uses: Leaves  are eaten raw or cooked. Sweet marjoram is widely used as a flavouring for salad dressings, vegetables, legumes and oils. It has a more delicate flavour than the closely related oregano (Origanum vulgare), and is best when used fresh and only added towards the end of cooking. The aromatic seeds are used as a flavouring in sweets, drinks etc.  A herb tea is made from the fresh or dried leaves. The flavour resembles a blend of thyme, rosemary and sage.Marjoram is used for seasoning soups, stews, dressings and sauce

 MAIN PROPERTIES: Antiseptic, anti-spasmodic, digestive.

Medicinal Action and Uses—Marjoram yields about 2 per cent of a volatile oil which is separated by distillation. This must not be confused with oil of Origanum, which is extracted from Thyme. Its properties are stimulant, carminative, diaphoretic and mildly tonic; a useful emmenagogue. It is so acrid that it has been employed not only as a rubefacient, and often as a liniment, but has also been used as a caustic by farriers. A few drops, put on cotton-wool and placed in the hollow of an aching tooth frequently relieves the pain. In the commencement of measles, it is useful in producing a gentle perspiration and bringing out the eruption, being given in the form of a warm infusion, which is also valuable in spasms, colic, and to give relief from pain in dyspeptic complaints.

Externally, the dried leaves and tops may be applied in bags as a hot fomentation to painful swellings and rheumatism, as well as for colic. An infusion made from the fresh plant will relieve nervous headache, by virtue of the camphoraceous principle contained in the oil.Marjoram oil is said relieve toothache as well.
Marjoram Leaf is an expectorant that has long been used to loosen and expel phlegm from the lungs. Because of its saponin content, it is a fine decongestant that is very useful for bronchial complaints, especially relieving congestion and mucus in the chest and sinuses. Marjoram Leaf helps to ease asthma, bronchitis, dry coughs, sinusitis and sinus headaches.

As a mild tonic for the nervous system, Marjoram Leaf is thought to be more relaxing than oregano, and it is used to soothe the nerves, reduce tension and mitigate stress, especially environmental stress. The flavonoids possess sedative qualities that help to relieve insomnia, tension headaches and migraines.

Marjoram Leaf promotes healthy digestion and treats simple gastrointestinal disorders, such as loss of appetite, indigestion, nausea and flatulence. It is said to act like peppermint in the way it soothes minor digestive upsets and colic.

The flavonoids and saponins in Marjoram Leaf are thought to promote healthy arteries and heart. Laboratory experiments claim that it prevents cholesterol buildup, improves blood circulation and may reduce high blood pressure. These properties may also be helpful in combating Alzheimer’s disease.

Marjoram Leaf contains caffeic acid, a phenylpropanoid, which is an analgesic and anti-inflammatory, and when used internally or externally, the leaf eases pain, confirming its age-old use for alleviating aches and pains. Used externally, it eases toothache pain, rheumatic pain, muscular pain, bruises, arthritis, sprains and stiff joints.

Used internally, Marjoram Leaf eases severe stomach cramps, spasms and painful menstruation (and will also stimulate suppressed menstruation).

As a mild diuretic, Marjoram Leaf will promote the flow of urine, helping to relieve stomach bloating and clearing the body of toxins and cleansing the blood. This action is also said to benefit eruptive diseases and skin disorders, particularly eczema.

Marjoram Leaf is also a diaphoretic and stimulates perspiration, which also helps to rid the body of toxins through the skin. Moreover, this quality assists in reducing fevers and helps to relieve cold and flu symptoms.

Marjoram Leaf is considered a natural disinfectant, antiseptic, antifungal and antibacterial that possesses healing qualities and combats infection. The saponins are said to help heal wounds and prevent scarring.

The flavonoids in Marjoram Leaf are believed to have an antioxidant effect against the free radicals that can damage important cellular molecules or other parts of the cell.

Marjoram Leaf can be infused as an aromatic tea for colds, headaches, simple gastronintestinal disorders and tension.

Recommended Dosage:
Take two (2) capsules, two (2) to three (3) times each day with water at mealtimes.

Other Uses:  The leaves and flowers yield 0.3 – 0.4% essential oil by steam distillation. Called ‘Oil of Sweet Marjoram’, it is used as a food flavouring and in perfumery, soaps, hair products etc. The plant is often used to disinfect bee hives.

Contraindications:
Pregnant and nursing women should not use Marjoram Leaf. Those who are allergic to members of the mint family (thyme, basil, sage, oregano, etc.) should avoid this herb.

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.herbalextractsplus.com/marjoram-leaf.cfm?gclid=COrigMSwho0CFQ1dPgodqQSTog
http://botanical.com/botanical/mgmh/m/marwil20.html

http://world.std.com/~krahe/html2a.html#MALVA

http://www.pfaf.org/user/Plant.aspx?LatinName=Origanum+majorana

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Herbs & Plants

Henna

Lawsonia inermis
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Botanical Name : Lawsonia inermis
Family: Lythraceae
Genus: Lawsonia
Species: L. inermis
Kingdom: Plantae
Order: Myrtales

Common Names:  Hina, The henna tree, The mignonette tree, and The Egyptian privet

Vernacular Name: Sans: Madayantika; Hind: Mehendi; Eng : Henna

Habitat :  Henna  is native to  northern Africa, southwestern Asia. It grows on the  hot &  semi-arid regions.
Description:
Henna is a tall shrub or small tree, standing 1.8 to 7.6 m (5 ft 10 in to 24 ft 10 in) tall. It is glabrous and multi-branched, with spine-tipped branchlets. The leaves grow opposite each other on the stem and are glabrous, sub-sessile, elliptical, and lanceolate (long and wider in the middle; average dimensions are 1.5–5.0 cm x 0.5–2 cm or 0.6–2 in x 0.2–0.8 in), acuminate (tapering to a long point), and have depressed veins on the dorsal surface.[2] Henna flowers have four sepals and a 2 mm (0.079 in) calyx tube, with 3 mm (0.12 in) spread lobes. Its petals are obvate, with white or red stamens found in pairs on the rim of the calyx tube. The ovary is four-celled, 5 mm (0.20 in) long, and erect. Henna fruits are small, brownish capsules, 4–8 mm (0.16–0.31 in) in diameter, with 32–49 seeds per fruit, and open irregularly into four splits.

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Henna has been in use for centuries in various parts of world. Even as far back as 5000 years ago. Henna was used for coloring the hair and nails of Mummies. Henna was introduced in India during the 12th century by the Mughals. It was most popular among the Rajputs of Mewar. The ladies especially, applied henna on their hands and feet in artistic decorative patterns to beautify themselves. From years to come, it became a tradition to use henna on auspicious days and functions, particularly for weddings, the use of henna to adorn hands and feet became customary.It is a natural product, grown in form of a small plant, of size 3.5 ft to 5 ft. Henna leaves are green in color but its coloring effect is brownish reddish. Its leaves are small. Henna is well known for its natural values, coloring effect and sweet pleasant fragrance.Henna is found in very few countries in world, India is one of the largest producer of henna. Indian henna is of best quality in world.

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Henna is the name given to the dried and powdered leaves of lawsonia inermis, a plant that grows in Egypt, India and parts of the Middle East. For thousands of years it has been used as a colorant to stain human hair, nails or skin a bright fire-engine red color. In literature, this orange-red color is often referred to as “henna red”. The ancients combined henna with other natural colorants like indigo, iron oxide or lead salts in order to produce brown and black colors. The Old Testament describes Solomon as using henna and indigo to stain his beard.

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This herbal preparation is made with the choicest of herbs and Henna leaves. It can be used for hair conditioning as well as for dyeing, grey hair to natural brown. Its rare herbal ingredients add health to your hair, each time you apply it on your hair.

It can also be used for hand and feet decoration.

CULTIVATION:  The henna plant is native to northern Africa, western and southern Asia, and northern Australasia, in semi-arid zones and tropical areas. It produces the most dye when grown in temperatures between 35 and 45 °C (95 and 113 °F). During the onset of precipitation intervals, the plant grows rapidly, putting out new shoots. Growth subsequently slows. The leaves gradually yellow and fall during prolonged dry or cool intervals. It does not thrive where minimum temperatures are below 11 °C (52 °F). Temperatures below 5 °C (41 °F) will kill the henna plant.

BENEFITS OF HENNA
Today people still use henna to color their hair. It is a natural coloring agent without the potential health hazards posed by the synthetic coal tar derivatives, many of which are potentially carcinogenic.

Furthermore, a henna treatment leaves the hair excellently conditioned, with added body and superb shine.

When using henna, the following procedure is used. The henna powder is first mixed with water to the consistency of a thick paste. This paste is then applied to the hair wherever coloration is desired. The longer this “henna pack” is left on the hair the more color is transferred. Heat can be used to further fasten the coloring. When the desired color is achieved, the henna paste is removed by washing and the process is complete.

HENNA-COSMETICS
Henna is one of the oldest cosmetics known, used as a dye to stain nails, hands, feet and hair. The art of staining patterns onto the skin is known as mehndi.

The dye is produced by mixing ground henna leaves with water, although tea leaves, indigo leaves, ground coffee beans or lemon juice are sometimes added to deepen the stain.

Among other compounds, the dying properties of henna have been attributed mainly to a compound called lawsone, which is found in the leaves (about 1% lawsone). Lawsone can bind to some proteins, such as keratin found in hair, which is why it is an effective dye for the body.

Other plants, such as indigo or the seed of the betel nut palm, may also be mixed with henna to change the shade of the dye. A combination of henna and indigo creates a black dye for hair.

Henna is also often used in cosmetic products as a hair conditioner and other preparations have included it for its reputed astringent, anti-dandruff and nail strengthening effects. Lawsone has also been used as a sunscreen.

PERFUME
Essential oil obtained from the flowers (mehndi oil) is used in Asian perfumery. In Pakistan, henna flowers are strewn upon oil seeds and are left in the sun for a few days, then old flowers are replaced by fresh, so the oil seeds eventually become permeated with the fragrance of henna flowers. This oil is used for grooming hair and is massaged onto the face and body as it is thought to improve the complexion and relieve aching muscles.

TO MAKE HAIR DARK BROWN
Mix henna in enough boiling water to make a paste. Use an iron vessel to bring out the colour, keep mixture in vessel overnight. Use next morning.
Take a tablespoon of coffee and make a thick decocation.Mix decocation with henna powder; add water to make a paste. Apply after twenty minutes.
FOR BURNISHED HIGHLIGHTS
Take 2 teaspoon of tea and make a decoration. Add a teaspoon of Methi powder to the boiling tea decocation. Mix decocation with henna powder to make a paste. Allow to settle for thirty minutes to one hour. Just before using add juice to one lime of the paste.

FOR BURGUNDY COLOURING
Take the juice of two beatroots, henna powder, 6 to 8 hibiscus flowers and boil for twenty minutes. Allow it to stand for thirty minutes before use, Add a teaspoon of vinegar.

FOR CONDITIONING OF HAIR
Mix henna into a paste with a cup of curd and water. Add a teaspoon of methi powder and an egg or table spoon of proteinex powder. Mix well and apply on Hair for the thirty minutes.

As per Ayurveda:-
It is iaghu, ruksha, kashaya, tikta and sheetala; pacifies deranged kapha and pitta; beneficial in skin disease, fever, pruritus, burning sensation, haemorrhagic diseases, jaundice, blood dysentery, heart disease, dysuria, vertigo and ulcer.

Parts Used: Whole plant, seeds, flowers, leaves and bark.

Therapeutic Uses:

Whole plant: in headache and muscle pain:

Seeds’ efficacious in leucorrhoea, menorrhagia and vaginal discharges; infusion ( also flowers) used in bruises and to cure headache;flowers: refrigerant and soporific
:
Leaves: given in leucorrhoea, menorrhagia and externally in headache; paste (with vinegar or lime juice) applied as poultice over the soles to relieve the troublesome burning sensation of the feet; (with water) in rheumatism;

Decoction is astringent and beneficial.in burns, bruises, inflammation and sprains; used as gargle in cases of ulcer in the mouth; juice mixed with milk prescribed in spermatorrhoea;

An ointment from the leaves useful as a cure of wounds and ulcers; root-bark: alterative, astringent and sedative; infusion given in calculous affections, enlargement of the liver and spleen, jaundice and skin diseases

The leaves are bitter, astringent, acrid, refrigerant vulnerary, diuretic, emetic, expectorant, anodyne, anti-inflammatory, constipating, depurative, liver tonic, haematinic, styptic, febrifuge and trichogenous.

They are useful in wounds, ulcers, strangury,cough, bronchitis, vitiated conditions of kapha and pitta, burning sensation, cephalalgia, hemi_rania, lumbago, rheumatalgia, inflammations, diarrhoea, dysentery, leprosy, leucoderma, scabies, boils, hepatopathy, splenopathy, anaemia, haemorrhages, haemoptysis, fever, ophthalmia, amenorrhoea, dysmenorrhoea, falling of hair, greyness of hair and jaundice.

The flowers are intellect promoting, cardiotonic, refrigerant, soporific, febrifuge and tonic. They are useful in cephalalgia, burning sensation, cardiopathy, amentia, insomnia, and fever.

The roots are bitter, refrigerant, depurative, diuretic, emmenagogue, ,abortifacient and trichogenous, and are useful in burning sensation, dipsia, leprosy, skin diseases, strangury, amenorrhoea, dysmenorrhoea, and premature greying of hair.

Used mainly within Ayurviedic and Unani medicine.  The fruits have been thought to stimulate the menstrual function.  In powdered form, the leaves have been utilized both internally and externally to treat various skin diseases, including leprosy, fungal infections, acne and boils.  In Arabic medicine the powder was employed in the treatment of jaundice, though there it is unlikely the henna benefited the patient at all. In India the leaves were made into an astringent gargle.  An infusion or decoction of the leaves is used for diarrhea and dysentery.

Extracts of henna leaves have been shown to act in a manner similar to ergot with respect to inducing uterine contractions.  So it’s possible that extracts of the plant could induce menstruation and be effective emmanagogues.  The topical application of two chemical components of this shrub, lawsone and dihydroxyacetone, has been reported ultraviolet light for people with chlorpromazine-induced light sensitivity.  Experimentally, a water extract of the leaves inhibited gram-positive and gram-negative bacteria.  Antitumor activity in experiments with mice tends to support folkloric uses of henna as an anticancer agent.

Resource:

www.redrosehenna.com and www.plantcultures.org.uk

http://www.ayurvedakalamandiram.com/herbs.htm#kanchanara

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

http://florawww.eeb.uconn.edu/198900052.html

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Allspice (Bengali name : Kabab chini)

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Botanical Name: Pimenta officinalis
Family: Myrtaceae
Genus: Pimenta
Species: P. dioica
Kingdom: Plantae
Order: Myrtales

Synonyms: Pimento. Jamaica Pepper.

Common Names  :Jamaica pepper, Pepper, Myrtle pepper, Pimenta, Pimento, English pepper or Newspice

Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called pimienta. This is especially confusing since the Spanish had already called chillies pimientos.

Various Different Names
English Spice, Jamaica Pepper, Clove Pepper, Myrtle Pepper, Pimenta, Pimento
French: pimenta, tout-épice
German: Jamikapfefer
Italian: pimento
Spanish: pimiento de Jamaica
Indian: kabab cheene, seetful  (Bengali name : Kabab chini)

 Habitat : Pimento officinalis or allspice is indigenous to the West Indian Islands and South America, and extensively grown in Jamaica, where it flourishes best on limestone hills near the sea. In this country, it only grows as a stove plant.

It is also cultivated in Central America and surrounding states, but more than half the supply of the spice found in commerce comes from Jamaica, where the tree is so abundant as to form in the mountainous districts whole forests, which require little attention beyond clearing out undergrowth

Description:
The allspice tree, classified as an evergreen shrub, reaches heights between 10 and 18 m (32 and 60 ft). Allspice can be a small, scrubby tree, quite similar to the bay laurel in size and form. It can also be a tall, canopy tree, sometimes grown to provide shade for coffee trees planted underneath it.The tree begins to fruit when three years old and is in full bearing after four years. The flowers appear in June, July and August and are quickly succeeded by the berries.

The special qualities of the fruit reside in the rind of the berries. It loses its aroma on ripening, owing to loss of volatile oil, and the berries are therefore collected as soon as they have attained their full size, in July and August, but while unripe and green.

Gathering is performed by breaking off the small twigs bearing the bunches; these are then spread out and exposed to the sun and air for some days, after which the stalks are removed and the berries are ready for packing into bags and casks for exportation.

The spice is sometimes dried in ovens (Kiln-dried Allspice), but the method by evaporation from sun-heat produces the best article, though it is tedious and somewhat hazardous, requiring about twelve days, during which the fruit must be carefully guarded against moisture, being housed at night and during rainy and damp weather.

The green colour of the fresh fruit changes on drying to reddish brown. If the fruit is allowed to ripen, it loses almost the whole of its aromatic properties, becoming fleshy sweet and of a purple-black colour. Such pimento, to render it more attractive, is then often artificially coloured with bole or brown ochre, a sophistication which may be detected by boiling for a few seconds with diluted hydrochloric acid, filtering and testing with potassium ferrocyanide; the liquid should assume at most a bluish-green colour.

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Edible Uses:
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the U.S., it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavour. Allspice is commonly used in Great Britain, and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavour used in barbecue sauces. In the West Indies, an allspice liqueur called “pimento dram” is produced.

Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent
Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.
Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.

Constituents:

The chief constituent of allspice is from 3 to 4.5 per cent of a volatile oil, contained in glands in the pericarp of the seeds and obtained by distillation from the fruit.

It occurs as a yellow or yellowish-red liquid, becoming gradually darker on keeping and having a pleasant aromatic odour, somewhat similar to that of oil of cloves, and a pungent, spicy taste. It has a slightly acid reaction. It is soluble in all proportions of alcohol. The specific gravity is 1.030 to 1.050. Its chief constituent is the phenol Eugenol, which is present to the extent of 60 to 75 per cent, and a sesquiterpene, the exact nature of which has not yet been ascertained. The specific gravity to some extent indicates the amount present; if lower than 1.030, it may be assumed that some eugenol has been removed, or that the oil has been adulterated with substitutes having a lower specific gravity than that of eugenol. The eugenol can be determined by shaking the oil with a solution of potassium hydroxide and measuring the residual oily layer. The United States Pharmacopoeia specifies that at least 65 per cent by volume of eugenol should be present. On shaking the oil with an equal volume of strong solution of ammonia, it should be converted into a semisolid mass of eugenol-ammonium.

The clove-like odour of the oil is doubtless due to the eugenol, but the characteristic odour is due to some other substance or substances as yet unknown. A certain amount of resin is also present, but the oil has not yet been fully investigated.

Bonastre obtained from the fruit, a volatile oil, a green fixed oil, a fatty substance in yellowish flakes, tannin, gum, resin, uncrystallizable sugar, colouring matter, malic and gallic acids, saline matter and lignin. The green fixed oil has a burning, aromatic taste of Pimento and is supposed to be the acrid principle. Upon this, together with the volatile oil, the medicinal properties of the berries depend, and as these two principles exist most in the shell, this part is the most efficient. According to Bonastre, the shell contains 1O per cent of the volatile and 8 per cent of the fixed oil; the seeds only 5 per cent of the former and 2.5 of the latter. Berzelius considered the green fixed oil of Bonastre to be a mixture of the volatile oil, resin, fixed oil and perhaps a little chlorophyll.

On incineration, the fruits yield from 2.5 to 5 per cent of ash.

They impart their flavour to water and all their virtues to alcohol. The infusion is of a brown colour and reddens litmus paper.

The leaves and bark abound in inflammable particles.

Medicinal Properties
Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.


Medicinal Uses:
The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.

The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.

It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.

Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.

Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.

The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.

 

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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://www.botanical.com/botanical/mgmh/a/allsp025.html
http://en.wikipedia.org/wiki/Allspice
http://www.anniesremedy.com/herb_detail1.php

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