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Pinkroot, Indian Pink

Botanical Name: Spigelia merilandica

Family: Loganiaceae

Other Names: Indian Pink, Maryland Pink, Pinkroot, Wormgrass, American Wormgrass, American Wormroot, Starbloom

Parts Used : Root

Caution : Toxic! Useful only to experienced herbalists familiar with its use.

Habitat
Southeastern N. American native perennial herb, found in rich woods from New Jersey to Florida and west to Texas and Wisconsin, primarily in the Southern States.

Long ago, the pinkroot herb grew in Maryland (in the northern parts of the United States), but it now grows only in the wild in the Deep South of North America. However, owing to the noted adverse side affects of the herb it is no longer in use and is hardly collected by anyone.

Description:The pinkroot is a perpetually growing herb that is distinct for its ornamental flowers. The plant usually grows up to a height of one to two feet and has a number of four-sided smooth and purple colored stems each of which end with a single sided barb containing four to twelve decorative flowers.

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Indian Pink is fast disappearing, due to over harvesting. The leaves are pointed, stemless, alternate and opposite growing from 2 to 4 inches long, and up to 3 inches wide. The showy flowers are tube-shaped, bright scarlet red outside, opening into a bright yellow 5 pointed star, flowers bloom from May to July atop a smooth simple erect stem from 6 inches to 2 feet high. The roots are rhizome, knotty and dark-brown externally, with many thin, long, wiry rootlets attached to it, marked with scars of the stems of former years, internally the rhizome is whitish, with a darkbrown pith. Collect rootstock, after the flowers fade. The root is best used when fresh but can be harvested in the autumn then dried for herb use.

Cultivation: A very ornamental plant, Indian Pink succeeds in most fertile soils in semi-shade, transplant root cuttings in rich well drained soil. It’s best sited to well-drained, organic soil that receives good light but not direct sun. The north or east side of a house makes a good location. Once established, the plant will form a clump that will gradually get a foot or so across. Plants should be watered during dry weather.

Spigelia is available from the nursery trade, but you have to hunt to find it. It can be propagated by cuttings with the slips taken in the spring as they emerge. Care must be exercised to prevent them from rotting during the rooting stage. Seed does not seem to be readily available in the trade.

Constituents:The pinkroot herb encloses alkaloids (primarily spigeline), a volatile oil, tannin (a plant chemical used in tanning) and resin. It may be noted here that spigeline not only causes irritation, but also induces a vomiting tendency in the stomach.

The pinkroot also holds a bitter and pungent substance that is soluble in water as well as alcohol, but not soluble in ether (an organic amalgam related to the hydrocarbon group). The herb also encloses little quantity of wax, fat, mucilage (a thick water-based blend), albumen, myricin, a viscid (a thick and sticky substance), saccharine material, lignin (a composite polymer found in plant cell walls), sodium salts, potassium and calcium. It may be mentioned here that the effects of the venomous alkaloid spigeline present in pinkroot is similar to those of nicotine, coniine and lobeline.

Medicinal Properties and Uses:
Pink Root, was being used medicinally by the Native Americans long before America was even discovered. Long used as an alternative medicine its proven medicinal constituents are Spigeline, Lignin, tannin, albumen, and myricin. Some of these are showing promise as antiHIV, anticancer and anticoronary. Other medicinal properties include antibacterial, antidiarrheic, antioxidant, antiviral, anthelmintic, and laxative. It is most popular as an anthelmintic and is most potent for tapeworm and for the round worm. It is a safe and efficient drug, if administered in proper doses and always followed by a saline aperient, such as magnesium sulphate. Otherwise unpleasant and serious side effects may occur. Said to be narcotic in large doses, causing increased heart action, dizziness, vertigo, disturbed vision, muscular spasms, convulsions and possibly death.

Although the pinkroot is reported to have several remedial uses, presently herbal practitioners use the herb primarily to throw out worms, especially tapeworms and roundworms, from the intestines. In fact, herbalists also recommend the use of pinkroot along with other herbs like senna and fennel with a view to make certain the removal of both the worms and the root too. It may be mentioned here that the root of the pinkroot herb is said to be potentially noxious if it is absorbed by the stomach.

It may be mentioned here that the natives of America have been using the pinkroot to cure several ailments much before Columbus discovered America. Chemical analysis of the pinkroot has shown that it comprises proved medical elements like spigeline, lignin, tannin, albumin and myricin. Latest researches conducted on pinkroot have shown that some of these ingredients have properties that may be used to treat HIV, cancer and coronary ailments. The other remedial properties of pinkroot consist of anti-bacterial, anti-diarrheic, antioxidant, anthelmintic and laxative. The herb is accepted most for its anthelmintic properties and is considered to be a very powerful medication for tapeworm and roundworm. Normally, the pinkroot is considered to be a protected and effective medicine provided it is administered in the right dosage and always pursued by a saline aperient like magnesium sulphate.

However, if the administration of the drug is not followed by any saline aperient, it may often lead to horrid and grave side effects. If taken in large doses, the pinkroot is said to produce narcotic effects that may cause enhanced heart action, giddiness, lightheadedness or vertigo, unclear or diffused vision, muscular spasms, convulsions and even prove to be fatal.

It is interesting to note that the Cherokee and other native North Indian tribes used the pinkroot as a sacrament or ceremonial herb to help induce visions as well as predict the future. At the same time, the herb was also used as venom during some suicidal rituals.

Pinkroot Dosage Information
Pinkroot comes in various forms and can be an ingredient in some products. Due to its strong actions, it is best to consult with your physician for the treatment of your condition.

Suriname’s traditional medicine:
The plant is used against headache, throbbing pain, neuralgia, stabbing violent pain, vermifuge, congestion and as an expeller of intestinal worms.

Other medical uses:
Homeopathy.

Folklore
Used by the Cherokee and other American Indians tribes as a ritual and ceremonial herb to induce visions and foretell the future. Also used as poison in some suicidal ceremonies.

Pinkroot Safety & Interaction Information:
Pinkroot is emetic and can irritate the stomach. Due to its toxicity, caution should be used. It is possible to have side effects such as dizziness, rapid heartbeat, blurred or dimmed vision, and convulsion while taking Pinkroot. If you experience any of these symptoms, discontinue use. Not for use by small children, pregnant or nursing women, or those with severe liver or kidney disease.
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.arhomeandgarden.org/plantoftheweek/articles/Indian_Pink.htm
http://www.herbs2000.com/herbs/herbs_pinkroot.htm
http://www.tropilab.com/wormbush.html
http://www.insensual.com/pinkroot.html

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Okra

Okra growing in a Sub-urban garden
Image via Wikipedia

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Botanical Name:Abelmoschus esculentus
Family: Malvaceae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malvales
Genus: Abelmoschus
synonym: Hibiscus esculentus L.

Other Names:
Okra, Okro, Ochro, Okoro, Quimgombo (Cuba), Quingumbo, Ladies Fingers,gombo, quingombo, Gombo, Kopi Arab, Kacang Bendi, Bhindi (S. Asia), Bendi (Malaysia), Bamia, Bamya or Bamieh (middle east), Gumbo (Southern USA), Quiabo, Quiabos (Portugal and Angola), okura (Japan), qiu kui (Taiwan),in India it is bhindi,eastern Mediterranean and Arab countries bamies.

Parts Used: Immature pods

Etymology, origin and distribution
The name “okra” is of West African origin . In various Bantu languages, okra is called “kingombo” or a variant thereof, and this is the origin of its name in Portuguese, Spanish, Dutch and French. The Arabic “bemyah” is the basis of the names in the Middle East, the Balkans, Turkey, Greece, North Africa and Russia. In Southern Asia, its name is usually a variant of “bhindi” or “vendi.”

The species apparently originated in the Ethiopian Highlands, though the manner of distribution from there is undocumented. The Egyptians and Moors of the 12th and 13th centuries used the Arab word for the plant, suggesting that it had come from the east. The plant may thus have been taken across the Red Sea or the Bab-el-Mandeb strait to the Arabian Peninsula, rather than north across the Sahara. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216, who described the plant under cultivation by the locals who ate the tender, young pods with meal.

From Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The lack of a word for okra in the ancient languages of India suggests that it arrived there in the Common Era. The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686. Okra may have been introduced to the southeastern North America in the early 18th century and gradually spread. It was being grown as far north as Philadelphia by 1748, while Thomas Jefferson noted that it was well established in Virginia by 1781. It was commonplace throughout the southern United States by 1800 and the first mention of different cultivars was in 1806

Description:
Okra is a member of the Mallow family, related to cotton, hibiscus and hollyhock. It has heart shaped leaves (one species is cultivated for its edible leaves), and large, yellow, hibiscus-like flowers.
The species is an annual or perennial, growing to 2 m tall. The leaves are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 cm long, containing numerous seeds.

click to see the pictures….>….(01)...(1).....(2).…..(3)…..(4).…..(5)..…..(6).

It is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The pods, when cut, exude a mucilaginous juice that is used to thicken stews (gumbo), and have a flavor somewhat like a cross between asparagus and eggplant.

Cultivation:
Abelmoschus esculentus is among the most heat- and drought-tolerant vegetable species in the world. It will tolerate poor soils with heavy clay and intermittent moisture. Severe frost can damage the pods.
It is an annual crop in the southern United States.

Recommended Varieties :
Annie Oakley (hybrid; 52 days to harvest; compact plant; extra tender pods)

Dwarf Green Long Pod (52 days; ribbed pods)

Clemson Spineless (56 days; AAS winner)

In cultivation, the seeds are soaked overnight prior to planting to a depth of 1-2 cm. Germination occurs between six days (soaked seeds) and three weeks. Seedlings require ample water. The seed pods rapidly become fibrous and woody and must be harvested within a week of the fruit being pollinated to be edible.

The products of the plant are mucilaginous, resulting in the characteristic “goo” when the seed pods are cooked. In order to avoid this effect, okra pods are often stir fried, so the moisture is cooked away, or paired with slightly acidic ingredients, such as citrus or tomatoes. The cooked leaves are also a powerful soup thickener.

Based on the rising experiences with its country cousin, kenaf (Hibiscus cannabinus), okra could, at least in principle, have a future producing yet more things that are strange for a vegetable crop, including:

*Construction materials: Kenaf-blend panels are said to perform better than the present particleboard.

*Handicrafts: Kenaf fiber makes excellent mats, hats, baskets, and more.

*Forage: Chopping up the whole kenaf plant and feeding it to animals has proven successful.

*Fuel: Kenaf roots and stems burn fiercely.

Uses:
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable.

The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. The hibiscus like flowers and upright plant (3 to 6 feet or more in height) have ornamental value for backyard gardens.

A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

In Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey and Yemen, and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat. In Indian cooking, it is sauteed or added to gravy-based preparations and is very popular in South India. In Caribbean islands okra is cooked up and eaten as soup, often with fish. In Haiti, it is cooked with rice and maize; it is also used as a sauce for meat. It became a popular vegetable in Japanese cuisine toward the end of the 20th century, served with soy sauce and katsuobushi or as tempura. It is used as a thickening agent in gumbo. Breaded, deep fried okra is served in the southern United States. The immature pods may also be pickled.

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Okra leaves may be cooked in a similar manner as the greens of beets or dandelions. The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a non-caffeinated substitute for coffee. As imports were disrupted by the American Civil War in 1861, the Austin State Gazette noted, “An acre of okra will produce seed enough to furnish a plantation of fifty negroes with coffee in every way equal to that imported from Rio.

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Okra forms part of several regional “signature” dishes. Frango com quiabo (chicken with okra) is a Brazilian dish that is especially famous in the region of Minas Gerais. Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry. The word “gumbo” is based on the Central Bantu word for okra, “kigombo”, via the Caribbean Spanish “guingambó” or “quimbombó”. It is also an expected ingredient in callaloo, a Caribbean dish and the national dish of Trinidad & Tobago. Okra is also enjoyed in Nigeria where okra soup (Draw soup) is a special delicacy with Garri(eba) or akpu.

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In Vietnam, okra is the important ingredient in the dish canh chua.

Mature okra is used to make rope and paper! (Avoid those old woody pods!).

Medicinal Uses:
Nutrition:
Okra is a good source of vitamin C and A, also B complex vitamins, iron and calcium. It is low in calories, a good source of dietary fiber, and is fat-free.

Okra oil is a pressed seed oil, extracted from the seeds of the okra. The greenish yellow edible oil has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid. The oil content of the seed is quite high at about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial.

Unspecified parts of the plant reportedly possess diuretic properties.

Contains male contraceptive gossypol.

According to Sylvia W. Zook, Ph.D. (nutritionist) Okra has several benefits.

1. The superior fiber found in okra helps to stabilize blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.

2. Okra’s mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.

3. Okra helps lubricate the large intestines due to its bulk laxative qualities. The okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra’s mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra is completely non-toxic, non-habit forming, has no adverse side effects, is full of nutrients, and is economically within reach of most unlike the OTC drugs.

4. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.

5. Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.

6. Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.

7. Okra treats lung inflammation, sore throat, and irritable bowel.

8. In India, okra has been used successfully in experimental blood plasma replacements.

To retain most of okra’s nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed. Some eat it raw.

Specific Ailments:-

Acid Reflux and Constipation
A person, suffering from constipation for the past 20 years and recently from acid reflux, started eating 6 pieces of Okra. Since then, has not taken any other medication. Now, his blood sugar has dropped from 135 to 98 and his cholesterol and acid reflux are also under control.

Asthma
Vitamin C is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may curtail the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C. 1/2 cup of cooked Okra contains over 13 mg of vitamin C.

Atherosclerosis
Diets high in insoluble fiber, such as those containing okra, are associated with protection against heart disease in both men and women.

Cancer
The insoluble fiber found in Okra helps to keep the intestinal tract healthy, decreasing the risk of some forms of cancer, especially colo-rectal cancer.

Capillary fragility
Eating plenty of flavonoid and vitamin C-rich fruits and vegetables such as okra helps to support the structure of capillaries.

Cataracts
1/2 cup of cooked okra contains 460 IU of vitamin A. Some studies have reported that eating more foods rich in beta-carotene or vitamin A was associated with a lower risk of cataracts.

Cholesterol
A study (JAMA July 23, 2003) showed that consuming a “dietary portfolio” of vegetarian foods lowered cholesterol nearly as well as the prescription drug lovastatin (Mevacor). The diet was rich in soluble fiber from oats, barley, psyllium, eggplant and okra. It used soy substitutes instead of meat and milk and included almonds and cholesterol-lowering margarine (such as Take Control) every day.

Depression and Lack of Energy
Okra is a supreme vegetable for those feeling weak, exhausted, and suffering from depression.

High homocysteine
A controlled trial showed that eating a diet high in fruits and vegetables containing folic acid, beta-carotene, and vitamin C effectively lowered homocysteine levels. Healthy people were assigned to either a diet containing a pound of fruits and vegetables per day, or to a diet containing 3 1/2 ounces (99g) of fruits and vegetables per day. After four weeks, those eating the higher amount of fruits and vegetables had an 11 percent lower homocysteine level compared to those eating the lower amount of fruits and vegetables. Okra is a storehouse of vitamins and folic acid.

Multiple sclerosis (MS)
In one survey, researchers gathered information from nearly 400 people (half with MS) over three years. They found that consumption of vegetable protein, fruit juice, and foods rich in vitamin C, thiamine, riboflavin, calcium, and potassium correlated with a decreased MS risk.

Click & read……..>To deliver drugs, try veggies

Known Hazards :  The hairs on the seed pods can be an irritant to some people and gloves should be worn when harvesting. These hairs can be easily removed by washing.

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/Okra#cite_note-tamu-1
http://www.urbanext.uiuc.edu/veggies/okra1.html
http://www.foodreference.com/html/artokra.html
http://www.holisticonline.com/herbal-med/_Herbs/h_okra.htm

http://www.pfaf.org/user/Plant.aspx?LatinName=Abelmoschus+esculentus

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Cedrus Deodara

Photograph of the needles of the Deodar Cedar ...
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Botanical Name: Cedrus deodara
Family :Pinaceae
Kingdom: Plantae
Division: Pinophyta
Class: Pinopsida
Order: Pinales
Genus: Cedrus
Species: C. deodara

Synonym(s): Cedrus libani Barrel, Pinus deodara Rxb.

Common Name: Deodar Cedar, Himalayan Cedar, or Deodar; Hindi, Sanskrit: devadaru; Chinese: xue song.

The specific epithet and English vernacular name derive from the Sanskrit devad?ru, “wood of the gods”, a compound of deva (god) and daru (wood).

Parts used: Heartwood, bark, leaves and oil.

Habitat: Native to the western Himalayas in eastern Afghanistan, northern Pakistan, north-central India (Himachal Pradesh, Uttarakhand states,Kashmir, southwesternmost Tibet and western Nepal, occurring at 1500-3200 m altitude.

Cultural importance in the Indian subcontinent:
It is worshipped as a divine tree in the Indian subcontinent, particularly in Kashmir and Punjab villages, as the name deodar, a Sanskrit word, (Sanskrit: devdar), which means, “divine wood”. The first half of the word deva means the words divine, deity, deus, and Zeus and the second part connotes durum, druid, tree, and true. Several Hindu legends refer to this tree.

Forests full of Devadaru trees were the favorite abode or living place of ancient Indian sages and their families who were devoted to Hindu god Shiva for whom they performed very difficult tapasya (meditation) to please him.
It is the national tree of Pakistan.

Description:
It is a large evergreen coniferous tree reaching 40-50 m tall, exceptionally 60 m, with a trunk up to 3 m diameter. It has a conic crown with level branches and drooping branchlets.Dioecious trees are very rare.

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The leaves are needle-like, mostly 2.5-5 cm long, occasionally up to 7 cm long, slender (1 mm thick), borne singly on long shoots, and in dense clusters of 20-30 on short shoots; they vary from bright green to glaucous blue-green in colour. The female cones are barrel-shaped, 7-13 cm long and 5-9 cm broad, and disintegrate when mature (in 12 months) to release the winged seeds. The male cones are 4-6 cm long, and shed their pollen in autumn.

Cultivation and uses
It is widely grown as an ornamental tree, much planted in parks and large gardens for its drooping foliage. General cultivation is limited to areas with mild winters, with trees frequently killed by temperatures below about ?25 °C, limiting it to hardiness zones 8 and warmer for reliable growth. It is commonly grown in western Europe (north to Scotland), in the Mediterranean region, around the Black Sea, in southern and central China, on the west coast of North America as far north as Vancouver, British Columbia, and in the southeastern United States from Texas to Virginia.The most cold-tolerant trees originate in the northwest of the species’ range in Kashmir and Paktia Province, Afghanistan. Selected cultivars from this region are hardy to zone 7 or even zone 6, tolerating temperatures down to about ?30 °C. Named cultivars from this region include ‘Eisregen’, ‘Eiswinter’, ‘Karl Fuchs‘, ‘Kashmir’, ‘Polar Winter’, and ‘Shalimar’. Of these, ‘Eisregen’, ‘Eiswinter’, ‘Karl Fuchs’, and ‘Polar Winter’ were selected in Germany from seed collected in Paktia; ‘Kashmir’ was a selection of the nursery trade, whereas ‘Shalimar’ originated from seeds collected in 1964 from Shalimar Gardens, India (in the Kashmir region) and propagated at the Arnold Arboretum.

Use in Construction material:
Deodar is in great demand as building material because of its durability, rot-resistant character and fine close grain, which is capable of taking high polish. It’s historical use to construct religious temples and as landscape around temples is well recorded. In India, during the British colonial period, deodar wood was used extensively for construction of barracks, public buildings, bridges, canals and railway cars.

Major chemical constituents
Essential oil
The heartwood yields about 2.1 % of essential oil, consisting mainly of the sesquiterpene hydrocarbons a-himachalene 6-7%, p-himachalene around 91 % and other isomers including o-himachalene,2 with p-methyl acetophenone, p-methyl 3-tetrahydroacetophenone, atlantone and himachalo.

Hydrocarbons
The petroleum ether extract of the bark oil yields saturated, straight chain and branched chain hydrocarbons (CI4-C2O)’

Flavonoids
Stem bark contains deodarin (3′,4′,5,7-tetrahydroxy-8-C-methyl dihydroflavonol), taxifolin and quercetin.

Medicinal Uses:
The curative properties of Deodar are well recorded in Indian Ayurvedic medicines, which are indicated below:-
Antidote; Astringent; Carminative; Diaphoretic; Diuretic; Skin; TB.

The inner wood is aromatic and used to make incense. Inner wood is distilled into essential oil. As insects avoid this tree, the essential oil is used as insect repellant on the feet of horses, cattle and camels. It also has antifungal properties and has some potential for control of fungal deterioration of spices during storage. The outer bark and stem are astringent. Its Biomedical actions are reported to be Carminative, antispasmodic, creates sweating, urination and is aromatic. Deodar’s Ayurvedic actions are reported to be a) increasing digestive function, b) removal of toxins from the bowel, c) alleviating coughing, d) cures skin disorders such as eczema and psoriasis. Cedar oil is often used for its aromatic properties, especially in aromatherapy and has characteristic woody odour which may change somewhat in the course of drying out. The crude oils are often yellowish or even darker in colour. Its applications cover soap perfumes, household sprays, floor polishes and insecticidesand also for microscope work as a clearing oil.

The heartwood is carminative, diaphoretic and diuretic. It is used in the treatment of fevers, flatulence, pulmonary and urinary disorders, rheumatism, piles, kidney stones, insomnia, diabetes etc. It has been used as an antidote to snake bites.

The plant yields a medicinal essential oil by distillation of the wood, it is used in the treatment of phthisis, bronchitis, blennorrhagia and skin eruptions.

The bark is astringent. It has proved useful in the treatment of fevers, diarrhoea and dysentery.

In Ayurvedic medicine the leaves are used in the treatment of tuberculosis.
Anticancer activity: The ethanolic extract was found to have cytotoxicity against human epidermal carcinoma of the nasopharynx in tissue culture.

Ayurvedic properties
Rasa: Tikta (bitter)
Guna: Laghu (light),
snigdha (unctuous)
Veerya: Ushna (hot)
Vipaka: Katu (pungent)
Dosha: Pacifies vata and kapha

Safety profile
A 15 % mixture of C. deodara oil in castor oil was subjected to acute toxicity tests in mice and found to be non-toxic. The formulation was non-irritant to the skin of rabbit and sheep and did not alter blood urea nitrogen and blood glucose levels. The LDso was 500 mgiii in adult albino mice. Applied topically to rabbits, it was found to have no adverse effects on skin or any other vital organ.

Dosage
Powdered wood: 3-6 g Decoction: 28-56 ml
Oil: 0.5-3 ml

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/Deodar
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Cedrus+deodara
http://www.divineremedies.com/cedrus_deodara.htm

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Kedzu

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Botanical Name: Pueraria lobata
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Pueraria
Species: P. lobata
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
syn.Names: P. montana, P. thunbergiana

Common Name : Kudzu

Habitat: . It is native to southern Japan and southeast China in eastern Asia. The name comes from the Japanese word for this plant, kuzu. The other species of Pueraria occur in southeast Asia, further south.

Description:
Kudzu is a climbing, woody or semi-woody, perennial vine capable of reaching heights of 20–30 m (66-98 ft) in trees, but also scrambles extensively over lower vegetation. The leaves are deciduous, alternate and compound, with a petiole (leaf stem) 10–20 cm (4–8 in) long and three broad leaflets 14–18 cm (6–7 in) long and 10 cm (4 in) broad. The leaflets may be entire or deeply 2–3 lobed, and are pubescent underneath with hairy margins.

click to see the pictures..>…...(01).....(1)...  (2).….(3).…....(4).….(5).……..(6)..…………..

Silver spotted skipper on kudzuThe flowers are borne in long panicles 10–25 cm (about 4–10 in) long with about 30–80 individual blooms at nodes on the stems (see image).

Each flower is about 1–1.5 cm (about 0.4–0.6 in) long, purple, and highly fragrant. The flowers are copious nectar producers and are visited by many species of insects, including bees, butterflies and moths. Flowering occurs in late summer and is followed by production of brown, hairy, flattened seed pods in October and November, each of which contains three to ten hard seeds. Seeds, however, are only produced on plants that are draped over vegetation, fences, and other objects. Only one or two viable seeds are produced in a cluster of seed pods.

Once established, these plants grow rapidly, extending as much as 20 m (60 ft) per season at a rate of about 30 cm (12 in) per day. This vigorous vine may extend 10–30 m (30–100 ft) in length, with basal stems 1–10 cm (1–4 inches) in diameter. Kudzu roots are fleshy, with massive tap roots 10–20 cm (4–8 in) or more in diameter, reaching depths of up to 12 feet (3.7 m) in older patches, and weighing as much as 180 kg. As many as thirty stems may grow from a single root crown.

Kudzu grows well under a wide range of conditions and in most soil types. Preferred habitats are forest edges, abandoned fields, roadsides, and disturbed areas, where sunlight is abundant. Kudzu grows best where winters do not drop below ?15 °C (5 °F), average summer temperatures are regularly above 27 °C (80 °F), and annual rainfall is 1000 mm (40 in) or more. This fast growing plant does not do as well in less temperate areas.

Genaral Use:
Food:The non-woody parts of the plant are edible. The young leaves can be used for salad or cooked as a leaf vegetable, the flowers battered and fried (like squash flowers), and the starchy tuberous roots can be prepared as any root vegetable. The starchy roots are ground into a fine powder, known as kuzu, and used for varieties of Wagashi and herbal medicines. When added to water and heated, kudzu powder becomes clear and adds stickiness to the food. It is sometimes known as “Japanese arrowroot”, due to the similar culinary effect it produces.

Its leaves are high in vitamins A and C, as well as calcium and protein. Its roots are rich in starch and its flowers are an excellent honey source.

The name Kudzu appeared first in Kojiki and Nihonshoki as a type of vine or Kazura used commonly by the people who lived in Kuzu, an area around present-day Yoshino, Nara prefecture. It is unclear whether the name was taken from the people or the name of the plant was applied to the people. Kudzu has been used for over 1300 years and it is speculated its use goes back even further. Records from the Nara and Heian era indicate that kudzu was collected and sent as a part of tax. Even today, “Yoshino Kudzu” has the best image of kudzu powder. The Kagoshima prefecture is the largest producer of kudzu products.

Jelly
The purple flowers of Kudzu are also used to make a sweet jelly. This jelly is well known in the southern United States. This jelly has been described as tasting like either a cross between apple jelly and peach jelly or bubblegum.The viscous substance has a golden yellow color.

Soil improvement and preservation
Kudzu has been used as a form of erosion control and also to enhance the soil. As a legume, it increases the nitrogen in the soil via a symbiotic relationship with nitrogen-fixing bacteria in the soil.   Its deep tap roots also transfer valuable minerals from the subsoil to the topsoil, thereby improving the topsoil. In the deforested section of the Central Amazon Basin in Brazil, it has been used to improve the soil pore-space in clay latosols and thus freeing even more water for plants than in the soil prior to deforestation. .

Animal feed
Kudzu can be used by grazing animals as it is high in quality as a forage and greatly enjoyed by livestock. It can be enjoyed up until frost and even slightly after. Kudzu hay typically has a 15–18% crude protein content and over 60% total digestible nutrient value. The quality of it decreases, however, as vine content increases relative to the leaf content. Kudzu also has low forage yields despite its great deal of growth, yielding around two to four tons of dry matter per acre annually. It is also difficult to bale due to its vining growth and its slowness in shedding water. This makes it necessary to place kudzu hay under sheltered protection after being baled. Kudzu is readily consumed by all types of grazing animals, yet frequent grazing over 3 to 4 years can ruin stands. Thus kudzu only serves well as a grazing crop on a temporary basis.

Other uses
In the Southern United States, where the plant has been introduced with devastating environmental consequences, kudzu is used to make soaps, lotions, jelly, and compost. It has even been suggested that kudzu may become a valuable asset for the production of cellulosic ethanol.

Medicinal Uses:
Studies have shown that kudzu can reduce both hangovers and alcohol cravings. Persons who take kudzu will still drink alcohol; however, they will consume less than if they had not taken kudzu. The mechanism for this is not yet established, but it may have to do with both alcohol metabolism and the reward circuits in the brain. The Harvard Medical School is studying kudzu as a possible way to treat alcoholic cravings, by turning an extracted compound from the herb into a medical drug.

Kudzu also contains a number of useful isoflavones, including daidzein (an anti-inflammatory and antimicrobial agent), daidzin (a cancer preventive) and genistein (an antileukemic agent). Kudzu is a unique source of the isoflavone puerarin. Kudzu root compounds can affect neurotransmitters (including serotonin, GABA, and glutamate) and it has shown value in treating migraine and cluster headache.

In traditional Chinese medicine, where it is known as gé g?n , kudzu is considered one of the 50 fundamental herbs. It is used to treat tinnitus, vertigo, and Wei syndrome (superficial heat close to the surface).

Kudzu is a nourishing herb used to alleviate diarrhea, allay thirst, and treat colds and can be effective added to ginger tea to alleviate nausea. It is also used to help relax stiff muscles. An extract from kudzu may reduce alcohol craving according to some modern clinical reports and laboratory tests. In Traditional Chinese Medicine the herb is used to hasten recovery from measles and to treat symptoms of hypertension such as headache, dizziness, and ringing in the ears. Kudzu contains substantial amounts of the dietary phytoestrogens genistein and daidzein, which have shown benefits for relieving hot flashes and slowing bone loss during and after menopause. These compounds are receiving increased interest for their cancer-protective and cardiovascular-protective effects. Kudzu has a taste of SWEET, ACRID and a temperature of COOL.

Indicated for colds, fever and chills with attendant aches in shoulders, neck and back; dry throat and stomach.  The root is good for most external, acute conditions and is particularly useful in relieving stiff neck and muscular tension due to  wind-heat  injury,  as well as in treating colds, flu, headache and diarrhea.  Because of its mild tonic properties and its ability to replenish body fluids, it may be used for the treatment of diabetes and hypoglycemia.  Plant has long been used in Chinese medicine to treat alcohol abuse and has recently been publicized as a potentially safe and effective treatment.  The chemicals daidzin and daidzein in both roots and flowers suppress the appetite for alcohol.  For measles it is often used in combination with sheng ma.  Chinese studies indicate that kudzu increases cerebral blood flow in patients with arteriosclerosis, and eases neck pain and stiffness.Roots: counter poisons; induce sweating; treat fever, vomiting, dysentery, diarrhea, chicken pox, influenza, diabetes, typhoid fever, excessive gas in the system.  Dry pan roasted, it is very good for spleen deficient diarrhea and loose bowls. Flowers: treat excessive influence of alcoholic drinks, dysentery, gas in the intestine. Vine (without the leaves): treats coughs, general weakness

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.

You may click to see:->Kudzu To Help Stop Smoking

>Kudzu Reduces Alcohol Consumption

>Herbs Kudzu and St. John’s Wort and Alcohol Intake

>Recent Research on Kedzu and alcoholism

Resources:
http://en.wikipedia.org/wiki/Kudzu
http://www.jjanthony.com/kudzu/blossoms.html
http://www.altmd.com/Articles/Kudzu-Herbal-Remedies

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

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