Categories
Herbs & Plants

Eucalyptus

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Botanical Name:Eucalyptus globulus
Family: Myrtaceae
Kingdom:
Plantae
Order:
Myrtales
Genus:
Eucalyptus
Species:
E. globulus

Common Name:Blue Gum

SynonymsBlue Gum Tree. Stringy Bark Tree.
Part Used—The oil of the leaves.
Habitat—–Australia. Now North and South Africa, India, and Southern Europe.The bark shreds often, peeling in large strips. The broad juvenile leaves are borne in opposite pairs on square stems. They are about 6 to 15 cm long and covered with a blue-grey, waxy bloom, which is the origin of the common name “blue gum”. The mature leaves are narrow, sickle-shaped and dark shining green. They are arranged alternately on rounded stems and range from 15 to 35 cm in length. The buds are top-shaped, ribbed and warty and have a flattened operculum (cap on the flower bud) bearing a central knob. The cream-colored flowers are borne singly in the leaf axils and produce copious nectar that yields a strongly flavored honey. The fruits are woody and range from 1.5 to 2.5 cm in diameter. Numerous small seeds are shed through valves (numbering between 3 and 6 per fruit) which open on the top of the fruit. It produces roots throughout the soil profile, rooting several feet deep in some soils. They do not form taproots.

The Tasmanian Blue Gum was proclaimed as the floral emblem of Tasmania on 27 November 1962. The species name is from the Latin globulus, a little button, referring to the shape of the operculum.
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Eucalyptus

Description:
The Tasmanian Blue Gum, Southern Blue Gum or Blue Gum, is an evergreen tree, one of the most widely cultivated trees native to Australia. They typically grow from 30 to 55 m (98 to 180 ft) tall. The tallest currently known specimen in Tasmania is 90.7 m tall. There are historical claims of even taller trees, the tallest being 101 m (330 ft). The natural distribution of the species includes Tasmania and southern Victoria. There are also isolated occurrences on King Island and Flinders Island in Bass Strait and on the summit of the You Yangs

The leaves are leathery in texture, hang obliquely or vertically, and are studded with glands containing a fragrant volatile oil. The flowers in bud are covered with a cup-like membrane (whence the name of the genus, derived from the Greek eucalyptos well-covered), which is thrown off as a lid when the flower expands. The fruit is surrounded by a woody, cupshaped receptacle and contains numerous minute seeds.
Eucalyptus trees are quick growers and many species reach a great height. Eucalyptus amygdalin (Labille ) is the tallest known tree, specimens attaining as much as 480 feet, exceeding in height even the Californian Big Tree (Sequoia gigantea). Many species yield valuable timber, others oils, kino, etc.

There are a great number of species of Eucalyptus trees yielding essential oils, the foliage of some being more odorous than that of others, and the oils from the various species differing widely in character. It necessarily follows that the term Eucalyptus oil is meaningless from a scientific point of view unless the species from which it is derived is stated.

The oils may be roughly divided into three classes of commercial importance: (1) the medicinal oils, which contain substantial amounts of eucalyptol (also known as cineol); (2) the industrial oils, containing terpenes, which are used for flotation purposes in mining operations; (3) the aromatic oils, such as E. citriodora, which are characterized by their aroma.

Related species:
Many botanists treat The Tasmanian Blue Gum as a subspecies of a broader species concept. This broader E. globulus includes the following subspecies:

*E. globulus subsp. bicostata = E. bicostata – Southern Blue Gum, Eurabbie, Victorian Blue Gum

*E. globulus subsp. globulus = E. globulus – Tasmanian Blue Gum

*E. globulus subsp. maidenii= E. maidenii – Maiden’s Gum

*E. globulus subsp. pseudoglobulus = E. pseudoglobulus – Gippsland Blue Gum, Victorian Eurabbie

The broader E. globulus concept is supported by Royal Botanic Gardens, Melbourne and the Tasmanian Herbarium , but not by Royal Botanic Gardens, Sydney where the four taxa are considered distinct species.

Constituents-–The essential Oil of Eucalyptus used in medicine is obtained by aqueous distillation of the fresh leaves. It is a colourless or straw-coloured fluid when properly prepared, with a characteristic odour and taste, soluble in its own weight of alcohol. The most important constituent is Eucalyptol, present in E. globulus up to 70 per cent of its volume. It consists chiefly of a terpene and a cymene. Eucalyptus Oil contains also, after exposure to the air, a crystallizable resin, derived from Eucalyptol.

Other Uses:
Timber and Fuelwood
Blue gum is renown as a fast growing timber tree. It comprises 65% of all plantation hardwood in Australia with approximately 4,500 km² planted. The tree is widely cultivated elsewhere in the world. It is primarily planted as a pulpwood, and also as an important fuelwood in many countries. It has poor lumber qualities due to growth stress problems, but can be used in construction, fence posts and poles.
Essential Oil
The leaves are steam distilled to extract eucalyptus oil. E.globulus is the primary source of global eucalyptus oil production, with China being the largest commercial producer. The oil has therapeutic, perfumery, flavoring, antimicrobial and biopesticide properties. Oil yield ranges from 1.0-2.4% (fresh weight), with cineole being the major isolate. E.globulus oil has established itself internationally because it is virtually phellandrene free, a necessary characteristic for internal pharmaceutical use. In 1870, Cloez, identified and ascribed the name “eucalyptol” – now more often called cineole – to the dominant portion of E. globulus oil.
Herb Tea
Blue gum leaves are used as a therapeutic herbal tea.
Honey

Blue gum flowers are considered a good source of nectar and pollen for bees.
Environmental Weed:
It was introduced to California in the mid 1800s and is prominent in many parks in San Francisco and throughout the state, where it is currently considered to be an invasive species due to its ability to quickly spread and displace native plant communities.
Medicinal Uses:

Stimulant, antiseptic, aromatic.

The medicinal Eucalyptus Oil is probably the most powerful antiseptic of its class, especially when it is old, as ozone is formed in it on exposure to the air. It has decided disinfectant action, destroying the lower forms of life. Internally, it has the typical actions of a volatile oil in a marked degree.

*Best solution for blocked nose & sore throat.
*Excellent deodorant.
*Effective for acne and boils
*Acne & boils: Mix eucalyptus oil with mustard oil and apply on the affected zone


Eucalyptus Oil is used as a stimulant and antiseptic gargle. Locally applied, it impairs sensibility. It increases cardiac action.

Its antiseptic properties confer some antimalarial action, though it cannot take the place of Cinchona.

An emulsion made by shaking up equal parts of the oil and powdered gum-arabic with water has been used as a urethral injection, and has also been given internally in drachm doses in pulmonary tuberculosis and other microbic diseases of the lungs and bronchitis.

In croup and spasmodic throat troubles, the oil may be freely applied externally.

The oil is an ingredient of ‘catheder oil,’ used for sterilizing and lubricating urethral catheters.

In large doses, it acts as an irritant to the kidneys, by which it is largely excreted, and as a marked nervous depressant ultimately arresting respiration by its action on the medullary centre.

For some years Eucalyptus-chloroform was employed as one of the remedies in the tropics for hookworm, but it has now been almost universally abandoned as an inefficient anthelmintic, Chenopodium Oil having become the recognized remedy.

In veterinary practice, Eucalyptus Oil is administered to horses in influenza, to dogs in distemper, to all animals in septicaemia. It is also used for parasitic skin affections.
EUCALYPTUS GUM or KINO
E. nostrata and some other species ofEucalyptus yield Eucalyptus or Red Gum, a ruby-coloured exudation from the bark (to be distinguished from Botany Bay Kino).

Red Gum is a very powerful astringent and is given internally in doses of 2 to 5 grains in cases of diarrhoea and pharyngeal inflammations. It is prepared in the form of tinctures, syrups, lozenges, etc.

Red Gum is official in Great Britain, being imported from Australia, though the Kino generally employed here as the official drug is derived from Pterocarpus Marsupium, a member of the order Leguminosae, East Indian, or Malabar Kino, and is administered in doses of 5 to 20 grains powdered, or 1/2 to 1 drachm of the tincture.

In veterinary practice, Red Gum is occasionally prescribed for diarrhoea in dogs and is used for superficial wounds.

E. globulus, E. resinifera and other species yield what is known as Botany Bay Kino, an astringent, dark-reddish, amorphous resin, which is obtained in a semi-fluid state by making incisions in the trunk of the tree and is used for similar purposes.

EUCALYPTUS OINTMENTS
— A good ointment for the skin, containing antiseptic and healing properties. It produces very satisfactory results in scurf, chapped hands, chafes, dandruff, tender feet, enlargements of the glands, spots on the chest, arms, back and legs, pains in the joints and muscles.

Apply a piece of clean cotton or lint to wounds after all dirt is washed away. For aches and pains rub the part affected well and then cover with lint. Repeat two or three times, taking a blood-purifying mixture at the same time.
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:
botanical.com
http://en.wikipedia.org/wiki/Eucalyptus_globulus

 

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Categories
Herbs & Plants

Anise

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Botanical Name:Pimpinella anisum.
Family:
Apiaceae
Genus:
Pimpinella
Species:
P. anisum
Kingdom:
Plantae
Order:
Apiales

Habitat:
Anise is native to  Eastern Mediterranean or Western Asia.

Synonyms: Anisum vulgare (Gaertn.), A. officinarum (Moench.), Anise, Anisum, Anisi fructus, common aniseed

Parts used: Fruits (sometimes incorrectly called “seeds”).
Cultivated : Southern Europe, North Africa, Near East, China, Pakistan, Mexico, Chile, USA
Taste/smell:Sweet and very aromatic. A similar fragrance to that of cicely.( licorice-like, sweet)

Etymology: The spice gained its Latin name anisum as a result of confusion with dill, known in Greek as an?son. Names of anise in virtually all European languages are derived from anisum.
The Sanskrit name shatapushpa means “one hundred flowers” and refers to the flower cluster. The Hindi name saunf properly denotes fennel, of which anise is incorrectly thought to be a foreign variety. To distinguish anise clearly from fennel, the specialised terms patli saunf “thin fennel” or vilayati saunf “foreign fennel” are often used. Some languages refer to the sweetness of anise, e.g. Greek glykaniso “sweet anise”, or name anise as a sweet variant of other spices, e.g. Indonesian jinten manis and Arabic kamun halu “sweet cumin” (a name sometimes also used in English). Arabic has another, similar name habbu al-hulwa “sweet grains”. The Portuguese term erva doce “sweet herb” may denote anise, fennel or sweetleaf (stevia rebaudiana).
The genus name pimpinella is Late Latin for “narrow-ribbed fruit”.
Major Uses: pastries, candies, liquors

Description:

Anise, Pimpinella anisum, is an herbaceous annual plant in the family Umbelliferae grown primarily for its fruits which are used as a spice. The plant has a grooved stem and alternately arranged leaves. The lower leaves are round with a toothed edge and petioles which can be between 4 and 10 cm (1.6–3.9 in) in length. The upper leaves are feathered and become progressively shorter towards the top of the plant. The aniseed plant produces umbels of white flowers and an oval, flattened, hairy fruit with a single seed. Anise can reach a height of 45–60 cm (17.7–23.6 in) and is an annual plant, surviving only one growing season. Anise may also be referred to as aniseed and originates from the Mediterranean.

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Several spices have been called anise. The native of Egypt, Pimpinella anisum, is anise seed or aniseed, while China is the source of Illicum verum, star anise. In the past, dill, caraway and fennel seeds were confused with anise seed.
Useful Parts: The seeds have been used widely in cooking, and are popular in spicy cakes. The oil of anise  is often used in artificial licorice, and gives its distinctive taste to liqueurs such as anisette and raki. Anise is used in many processed foods and in cough medicines, and is often included in pet foods for the flavor it imparts.
Edible  Uses:In Western cuisine, anise is mostly restricted to bread and cakes although fruit products are occasionally aromatised with anise. In small dosage, anise seeds are sometimes contained in spice mixtures for sausages and stews. Their main applications are, however, anise-flavoured liqueurs, of which there are many in different Mediterranean countries including rak? in Turkey, ouzo in Greece and pernod in France. In many cases, oil of anise is partially or wholly substituted by oil of star anise in these products.

In the East, anise is less known and both fennel and star anise are more easily available and more popular. Anise may substitute for fennel in North Indian recipes, but it is a less suitable substitute for star anise in Chinese foods.
Anise appears occasionally in Mexican recipes, but native anise-flavoured herbs (Mexican tarragon and Mexican pepper-leaf) are more commonly used. Anise is an acceptable substitute for both, although tarragon is even better.
Several plants generate an aroma comparable to that of anise. Within the apiaceae (parsley) family, fennel and cicely copy the aroma of anise perfectly and chervil and dill also resemble anise, although their fragrance is less pure. In Far Eastern cuisines (India, Iran and Indonesia), no distinction is made between anise and fennel and the same name is usually given to both of them. In the Philippines star anise is very popular and is referred to as “anise” for short.

Constituents:
As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.

*Moisture: 9-13%
*Protein: 18%
*Fatty oil: 8-23%
*Essential oil: 2-7%
*Starch: 5%
*N-free extract: 22-28%
*Crude fibre: 12-25%
*Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.

Medicinal Properties: Over the centuries, anise has been reported to have numerous medical benefits, but there is no evidence that it offers any pharmacologic benefit. It is thus a flavorful digestive spice that may be soothing, stimulating or carminative (relieving gas) in different individuals, and it is a popular taste in drinks, confections and simple proprietary medicines.

Anise is a carminative and an expectorant. It is also a good source of iron. One tablespoon of anise seeds sprinkled on cookies, bread or cake provides 16% of the RDA for a woman and 24% of the RDA for a man. A 1990 study tested the effect of certain beverage extracts on the absorption of iron. The results showed that anise was the most effective of the extracts tested in promoting iron absorption. The authors recommended offering this as a preventive agent to iron deficiency anemia. To make a carminative tea that may relieve intestinal gas, crush 1 teaspoon of anise seeds per cup of boiling water. Steep for 10-20 minutes and strain. Drink up to 3 cups a day. In a tincture, take  1 teaspoon up to three times a day. Diluted anise infusions may be given cautiously to infants to treat colic. For older children and people over 65, begin with low-strength preparations and increase strength if necessary. Some people simply chew the anise seeds. Early English herbalist Gerard suggested anise for hiccups. It has also been prescribed as a milk promoter for nursing mothers and as a treatment for water retention, headache, asthma, bronchitis, insomnia, nausea, lice, infant colic, cholera and even cancer. America’s 19th century Eclectic physicians recommended anise primarily as a stomach soother for nausea, gas, and infant colic.

Modern uses: Science has supported anise’s traditional use as a treatment for coughs, bronchitis, and asthma. According to several studies the herb contains chemicals (creosol and alpha-pinene) that loosen bronchial secretions and make them easier to cough up. Another chemical (anethole) acts as a digestive aid. Anise also contains chemicals (dianethole and photoanethole) similar to the female sex hormone estrogen. Scientists suggest their presence probably accounts for the herb’s traditional use as a milk promoter and may help relieve menopausal discomfort. One report shows that anise spurs the regeneration of liver cells in laboratory rats, suggesting a possible value in treating hepatitis and cirrhosis. While there are no studies that support using anise to treat liver disease in humans, anise looks promising in this area.

Other Miscellaneous Uses:
*In the 1860s, American Civil War nurse Maureen Hellstrom used anise seeds as an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter.

*According to Pliny the Elder, anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and, when mixed with wine, as a remedy for asp bites (N.H. 20.72).

*The Biblical “anise” mentioned in some translations of Matthew 23 is dill (A. graveolens), rather than this plant.

*In 19th-century medicine, anise was prepared as aqua anisi (“Water of Anise”) in doses of an ounce or more and as spiritus anisi (“Spirit of Anise”) in doses of 5–20 minims.

*In Pakistani and Indian cuisines, no distinction is made between anise and fennel. Therefore, the same name (saunf) is usually given to both of them. Some use the term patli (thin) saunf or velayati (foreign) saunf to distinguish anise from fennel, although Gujarati has the term anisi or Sava.

*In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This is given to mothers in Egypt when they are nursing.

*Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings, so the distinctive smell would give warning in case of overheating.

*Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish.

*Anise is frequently used to add flavor to mu’assel, particularly the double apple flavor.

*Anise is one of the three odors used in K9 Nosework.

Historical View :
Oil of anise possesses the same aromatic, carminative, and stimulant properties as anise fruits, and as already noticed is commonly preferred to them as a medicine, and is alone official in the British Pharmacopoeia.

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:
unitproj.library.ucla.edu
http://www.aidanbrooksspices.blogspot.com/2007/10/anise.html

https://en.wikipedia.org/wiki/Anise

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