Herbs & Plants

Prunus besseyi

Botanical Name : Prunus besseyi
Family: Rosaceae
Genus: Prunus
Subgenus: Prunus
Species: P. pumila
Kingdom: Plantae
Order: Rosales

Synonyms:    Prunus pumila besseyi. (Bailey.)Gleason.

Common Names: Western Sand Cherry

Habitat : Prunus besseyi is native to Central N. America – Manitoba and Minnesota to Kansas and Utah. It grows on sandy hills, open plains, rocky slopes or shores.

Prunus besseyi is a deciduous Shrub growing to 1.2 m (4ft) at a medium rate.
It is in flower in May. Bloom Color: White. Main Bloom Time: Early spring, Late spring, Mid spring. Form: Rounded.


The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil and can tolerate drought.

Landscape Uses:Specimen. Thrives in a well-drained moisture-retentive loamy soil, doing well on limestone. Prefers some lime in the soil but is likely to become chlorotic if too much lime is present. Succeeds in sun or partial shade though it fruits better in a sunny position. Established plants are drought resistant. A very hardy plant, probably tolerating temperatures down to about -50°c when it is fully dormant. It is cultivated for its edible fruit in warmer climes than Britain, there are some named varieties. It flowers very well in this country but does not usually produce much fruit. Another report says that it sometimes fruits abundantly in Britain. The cultivar ‘Black Beauty’ crops well and has small black sweet fruits. ‘Hansens’ has large fruits with a good flavour. Most members of this genus are shallow-rooted and will produce suckers if the roots are damaged. Plants are inclined to sucker and can produce dense thickets. Plants in this genus are notably susceptible to honey fungus. Special Features:Attracts birds, North American native, All or parts of this plant are poisonous, Fragrant flowers, Blooms are very showy.
Seed – requires 2 – 3 months cold stratification and is best sown in a cold frame as soon as it is ripe. Sow stored seed in a cold frame as early in the year as possible. Protect the seed from mice etc. The seed can be rather slow, sometimes taking 18 months to germinate. Prick out the seedlings into individual pots when they are large enough to handle. Grow them on in a greenhouse or cold frame for their first winter and plant them out in late spring or early summer of the following year. Cuttings of half-ripe wood with a heel, July/August in a frame. Softwood cuttings from strongly growing plants in spring to early summer in a frame. Division of suckers in the dormant season. They can be planted out direct into their permanent positions. Layering in spring.

Edible Uses:
Edible Parts: Fruit; Seed.Edible Uses:

Fruit – raw or cooked. A sweetish flavour, the fruit can also be dried for later use. It makes a rather astringent but tasty jelly.The fruit is a reasonable size, up to 18mm in diameter, and contains one large seed. Seed – raw or cooked. Do not eat the seed if it is too bitter – see the notes above on toxicity.
Medicinal Uses:
Although no specific mention has been seen for this species, all members of the genus contain amygdalin and prunasin, substances which break down in water to form hydrocyanic acid (cyanide or prussic acid). In small amounts this exceedingly poisonous compound stimulates respiration, improves digestion and gives a sense of well-being.
Other Uses:
Dye; Rootstock.

A green dye can be obtained from the leaves. A dark grey to green dye can be obtained from the fruit. The plant can be used as a rootstock for plums. It produces mostly dwarf trees that are poorly anchored. Prone to severe suckering. Compatible with most prunes, it is incompatible with damsons and Victoria plums. Resistant to ‘Crown Gall’. Trees on this rootstock are productive and very cold hardy. Cuttings are often easy to root but seedlings vary widely
Known Hazards: Although no specific mention has been seen for this species, it belongs to a genus where most, if not all members of the genus produce hydrogen cyanide, a poison that gives almonds their characteristic flavour. This toxin is found mainly in the leaves and seed and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten. In small quantities, hydrogen cyanide has been shown to stimulate respiration and improve digestion, it is also claimed to be of benefit in the treatment of cancer. In excess, however, it can cause respiratory failure and even death.

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.


Ailmemts & Remedies

Taste Disorders

We experience taste when a substance contacts one of four taste receptor cells for sweet, salt, bitter, or sour. The receptor cells are located in taste buds spread over the surface of the tongue and throat. Three different nerves allow us to taste, therefore it is very difficult to lose all sense of taste through a nerve injury. In addition, like the smell nerves, the taste receptor cells are replaceable and if damaged they can grow back. A decrease in ability to taste is called hypogeusia, and a total loss of taste is termed ageusia.


Click to learn:-> What is taste Description of the parts of the tongue.

Taste disorders like smell disorders can occur for many different reasons. Total loss of taste often indicates a disorder throughout the body such as due to toxicity, medications, or nutrition disorders. Decreased or abnormal taste can also occur from poor dentition or from cancer of the mouth.

Besides a detailed history and head and neck exam, evaluation by an otolaryngologist for smell and taste disorders may add smell and taste testing. Testing of smell function often includes taking a “scratch and sniff” odor identification test matching a smell with a list of odors. Taste function can be tested by applying four different solutions (sweet, salt, bitter, and sour) to four different regions of the tongue. Additional evaluation may include a CT scan and/or an MRI of the brain and sinuses.

If you experience a taste problem, it is important to remember that you are not alone. More than 200,000 people visit a physician for such a chemosensory problem each year. Many more taste disorders go unreported.

Many people who have taste disorders also notice problems with their sense of smell. If you would like more information about your sense of smell, the fact sheet Smell Disorders may answer some of your questions.

How does our sense of taste work?

Taste belongs to our chemical sensing system, or the chemosenses. The complex process of tasting begins when tiny molecules released by the substances around us stimulate special cells in the nose, mouth, or throat. These special sensory cells transmit messages through nerves to the brain, where specific tastes are identified

Click to learn more:->Smell and Taste Disorders

Gustatory or taste cells react to food and beverages. These surface cells in the mouth send taste information to their nerve fibers. The taste cells are clustered in the taste buds of the mouth, tongue, and throat. Many of the small bumps that can be seen on the tongue contain taste buds.

Another chemosensory mechanism, called the common chemical sense, contributes to appreciation of food flavor. In this system, thousands of nerve endings–especially on the moist surfaces of the eyes, nose, mouth, and throat–give rise to sensations like the sting of ammonia, the coolness of menthol, and the irritation of chili peppers.

We can commonly identify at least five different taste sensations: sweet, sour, bitter, salty, and umami (the taste elicited by glutamate, which is found in chicken broth, meat extracts, and some cheeses). In the mouth, these tastes, along with texture, temperature, and the sensations from the common chemical sense, combine with odors to produce a perception of flavor. It is flavor that lets us know whether we are eating a pear or an apple. Some people are surprised to learn that flavors are recognized mainly through the sense of smell. If you hold your nose while eating chocolate, for example, you will have trouble identifying the chocolate flavor–even though you can distinguish the food’s sweetness or bitterness. That is because the distinguishing characteristic of chocolate, for example, what differentiates it from caramel, is sensed largely by its odor.

What are the taste disorders?

The most common true taste complaint is phantom taste perceptions. Additionally, testing may demonstrate a reduced ability to taste sweet, sour, bitter, salty, and umami, which is called hypogeusia. Some people can detect no tastes, called ageusia. True taste loss is rare; perceived loss usually reflects a smell loss, which is often confused with a taste loss.

Click to learn more about :->Test Disorders

In other disorders of the chemical senses, the system may misread and or distort an odor, a taste, or a flavor. Or a person may detect a foul taste from a substance that is normally pleasant tasting.

Symptoms – Taste disorders are often temporary. Alteration in taste varies depending upon the disease, period of suffering, treatment and drugs. For example:

  • In gout – uric acid diathesis/metabolism – salty taste

  • In infection (bacterial) – metallic taste

  • In fever (viral flu) – bitter taste

  • In gastritis/heartburn – sour taste

  • In toxicity – metallic taste

What causes taste disorders?

Some people are born with chemosensory disorders, but most develop them after an injury or illness. Upper respiratory infections are blamed for some chemosensory losses, and injury to the head can also cause taste problems.

Loss of taste can also be caused by exposure to certain chemicals such as insecticides and by some medicines. Taste disorders may result from oral health problems and some surgeries (e.g. third molar extraction and middle ear surgery). Many patients who receive radiation therapy for cancers of the head and neck develop chemosensory disorders.

How are taste disorders diagnosed?

The extent of a chemosensory disorder can be determined by measuring the lowest concentration of a chemical that a person can detect or recognize. A patient may also be asked to compare the tastes of different chemicals or to note how the intensity of a taste grows when a chemical’s concentration is increased.

Scientists have developed taste testing in which the patient responds to different chemical concentrations. This may involve a simple “sip, spit, and rinse” test, or chemicals may be applied directly to specific areas of the tongue.

Click to learn more :->How are taste and smell disorders diagnosed?

Are taste disorders serious?

Yes. A person with a taste disorder is challenged not only by quality-of-life issues, but also deprived of an early warning system that most of us take for granted. Taste helps us detect spoiled food or beverages and, for some, the presence of food to which we’re allergic. Perhaps more serious, loss of the sense of taste can also lead to depression and a reduced desire to eat.

Abnormalities in chemosensory function may accompany and even signal the existence of several diseases or unhealthy conditions, including obesity, diabetes, hypertension, malnutrition, and some degenerative diseases of the nervous system such as Parkinson’s disease, Alzheimer’s disease, and Korsakoff’s psychosis.


  • Disgust for food/life

  • Malnutrition

  • Depression

Can taste disorders be treated?

Yes. If a certain medication is the cause of a taste disorder, stopping or changing the medicine may help eliminate the problem. Some patients, notably those with respiratory infections or allergies, regain their sense of taste when the illness resolves. Often the correction of a general medical problem can also correct the loss of taste. Occasionally, recovery of the chemosenses occurs spontaneously.

General treatment – Treatment usually depends upon the cause and nature of the disease(s). Getting normalcy will be aimed mostly at removing the exciting or maintaining causes, i.e. by

  • Correcting anaemia,allergies dental problems, uric acid diathesis, etc.

  • Treating mouth ulcers, infections (bacterial / viral / fungal), digestive or acid reflux disorders, etc.

  • Changing or stopping newly added medicines (antibiotics, anticonvulsants, antidepressants, pain-killers, etc.)

Commonly, if there is no serious illness, physicians will simply prescribe vitamin supplements and till taste recovers on its own (i.e., without providing any specific treatment).

Homeopathic approach on taste disorders – In all other system of medicines, the recovery of taste will come in the end i.e., after stopping the treatment process/medicines. Also, sometimes they need to leave the taste to come up on its own. Whereas while getting Homeopathy treatment, patients’ feelings and sensations get improved first. Well being sensations will always be the first improvement with successful treatment of Homeopathy. Homeopathy concentrates on each and every aspect of patient feelings and restores them to normal first (prior to setting right the disease). It works in all ways to raise immunity. For raising immunity/strengthen vitality, it enhances good intake of diet (by making the taste good). Thus here is another example to show Homeopathy is on the right track towards nature.

Some feel the distorted taste without any diseases or sufferings (with unknown or idiopathic causes) and some other suffers with incurable diseases. Here too, Homeopathy can succeed in correcting the taste with its individualisation treatment with characteristic symptoms of patient and disease with tongue indications and taste characters.

To spice up taste, Homeopathy can work amazingly. There are specific medicines for specific feelings of taste in Homeopathy, likewise for cravings and aversions too. They will act at the core of the disease and clear the tongue problems simultaneously.

For example:

  • Diminished taste – Borax, Carboveg, Cyclamen, Puls, Veratrum alb,

  • Complete loss of taste – Stramonium

  • Abnormal taste of foods (or water) – sweetish – Cuprum met, Merc sol, Veratrum Alb, etc.

  • Sweet metallic taste in mouth/tongue – Cocculus, Merc sol, etc.

  • Salty taste in mouth/tongue – Cyclamen, Iodium, Merc sol, Nat mur, etc.

  • Sour taste –Calc carb, China, Lycopodium, Nux vom, Rhus tox, Sulphur, etc.

  • Bitter taste – Borax, Bryonia, Carbo veg, China, Lachesis, Nat mur, Pulsatilla, Rhus tox, Stramonium, Sulphur, etc.

  • Soapy taste – Iodium

  • Bloody taste – Bovista & Kreosote

  • Coppery taste – Medorrhinum

  • Taste remains in tongue for a long time after eating – Hydrastis

  • Taste of rotten eggs – Cuprum met, Merc sol, Pulsatilla

  • Oily/greasy taste in tongue/mouth – Causticum, Rhus tox, Secale cor

  • Feeling numbness/tingling sensation in tongue – Aconite, Causticum, Coninum, Gelsemium, Nux vom, Nat mur, Secale cor, etc.

  • Burning tongue – Apis, Ars alb, Arum triphyllum, Baptisia, Belladonna, Beri Beri vul, Capsicum, Causticum, etc.

  • Sensation of hair in tongue – Kali bich, Alumina, Nat mur, etc.

  • Frothy saliva in mouth – Stramonium

These medicines should be taken under the advice and diagnosis of a Qualified Homeopath.

What research is being done?

The NIDCD supports basic and clinical investigations of chemosensory disorders at institutions across the Nation. Some of these studies are conducted at several chemosensory research centers, where scientists work together to unravel the secrets of taste disorders.

Some of the most recent research on our sense of taste focuses on identifying the key receptors in our taste cells and how they work in order to form a more complete understanding of the gustatory system, particularly how the protein mechanisms in G-protein-coupled receptors work. Advances in this area may have great practical uses, such as the creation of medicines and artificial food products that allow older adults with taste disorders to enjoy food again. Future research may examine how tastes change in both humans and animals. Some of this research will focus on adaptive taste changes over long periods in different animal species, while other research will examine why we accept or have an aversion to different tastes. Beyond this, scientists feel future gustatory research may also investigate how taste affects various processing activities in the brain. Specifically, how taste interacts with memory, influences hormonal feedback systems, and its role in the eating decisions and behavior.

Already, remarkable progress has been made in establishing the nature of changes that occur in taste senses with age. It is now known that age takes a much greater toll on smell than on taste. Also, taste cells (along with smell cells) are the only sensory cells that are regularly replaced throughout a person’s life span–taste cells usually last about 10 days. Scientists are examining these phenomena which may provide ways to replace damaged sensory and nerve cells.

NIDCD’s research program goals for chemosensory sciences include

* Promoting the regeneration of sensory and nerve cells
* Appreciating the effects of the environment (such as gasoline fumes, chemicals, and extremes of relative humidity and temperature) on taste.
* Preventing the effects of aging.
* Preventing infectious agents and toxins from reaching the brain through the olfactory nerve.
* Developing new diagnostic tests.
* Understanding associations between chemosensory disorders and altered food intake in aging as well as in various chronic illnesses.
* Improving treatment methods and rehabilitation strategies.

What can I do to help myself?

Proper diagnosis by a trained professional, such as an otolaryngologist, is important. These physicians specialize in disorders of the head and neck, especially those related to the ear, nose, and throat. Diagnosis may lead to treatment of the underlying cause of the disorder. Many types of taste disorders are curable, and for those that are not, counseling is available to help patients cope.

Where can I find more information?

NIDCD maintains a directory of organizations that can answer questions and provide printed or electronic information on taste disorders. Please see the list of organizations at

Use the following subject area to help you search for organizations that are relevant to taste disorders:

* Smell and Taste

For more information, additional addresses and phone numbers, or a printed list of organizations, contact:

NIDCD Information Clearinghouse
1 Communication Avenue
Bethesda, MD 20892-3456
Toll-free Voice: (800) 241-1044
Toll-free TTY: (800) 241-1055
Fax: (301) 770-8977

For more information, contact the NIDCD Information Clearinghouse.

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.