Categories
Herbs & Plants

Manihot esculenta

[amazon_link asins=’B071QZ95HX,B00TOYQULQ,B074M93WRV,B072K1VXLS’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’879f3276-d8a5-11e7-ae3a-1750b256d124′]

Botanical Name :Manihot esculenta
Family: Euphorbiaceae
Subfamily: Crotonoideae
Tribe: Manihoteae
Genus: Manihot
Species: M. esculenta
Kingdom: Plantae
Order: Malpighiales

Synonyms: Manihot aipi, manihot utilissima.Manioc. Yuca. Cassava. Farinha de Mandioca.

Common Names :Cassava,manioc, balinghoy or kamoteng kahoy (in the Philippines), mogo (in Africa), mandioca, tapioca-root,Cassada,  cassave,kasaba, katela boodin, maniba, mandioc, manioca, muk shue, shushu, tapioca, tapioka, yuca.

Habitat :Manihot esculenta is  native to South America and is extensively cultivated as an annual crop in tropical and subtropical regions of the world.

Description:
Manihot esculenta is a tropical perennial shrub of approximately 6 feet tall. It has palmate leaves, sometimes green flowers and a brittle stem. Vegetative propagation is done by cuttings from the stem. The fruit is round or oblong and winged; each fruit contain 3 seeds.
Cassava is grown for its enlarged starch-filled tuberous roots.

Click & see the pictures

The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acid methionine and possibly tryptophan.

Edible Uses : The peeled roots of the sweet variety are usually eaten cooked or baked.Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance. Cassava must be cooked properly to detoxify it before it is eaten.

Cassava can be cooked in many ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes or made into purées, dumplings, soups, stews, gravies, etc. This plant is used in cholent in some households, as well. Deep fried (after boiling or steaming), it can replace fried potatoes, bringing a distinctive flavor. In Brazil, detoxified manioc is ground and cooked to a dry, often hard or crunchy meal which is used as a condiment, toasted in butter, or eaten alone as a side dish.

Medicinal Uses:
Cassava root has been promoted as a treatment for bladder and prostate cancer. However, according to the American Cancer Society, “there is no convincing scientific evidence that cassava or tapioca is effective in preventing or treating cancer.

Other Uses:
Cassava tubers and hay are used worldwide as animal feed. Cassava hay is harvested at a young growth stage (three to four months) when it reaches about 30–45 cm above ground; it is then sun-dried for one to two days until it has final dry matter content of less than 85%. Cassava hay contains high protein (20–27% crude protein) and condensed tannins (1.5–4% CP). It is valued as a good roughage source for ruminants such as dairy or beef cattle, buffalo, goats, and sheep, whether by direct feeding or as a protein source in concentrate mixtures.

Laundry starch:
Manioc is also used in a number of commercially-available laundry products, especially as starch for shirts and other garments. Using manioc starch diluted in water and spraying it over fabrics before ironing helps harden collars.

Known Hazards : There is a bitter, poisonous- and a sweet, – nonpoisonous variety of cassava; however the skin stays poisonous and the sweet variety should be peeled.there are hydrocyanic glycosides (HCN) in all parts of the plant; these glycosides are removed by peeling the rhizomes (tuberous roots) and boiling these in water.
The root of the bitter variety is very poisonous when raw. Cooking destroys the hydrocyanic acid; the cooking water must be discarded.

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.botanical.com/botanical/mgmh/m/mandio09.html
http://en.wikipedia.org/wiki/Manihot_utilissima
http://www.tropilab.com/manihot-esc.html

Enhanced by Zemanta
Categories
Herbs & Plants

Cicuta virosa

[amazon_link asins=’B00E4QUI58,B0006PKMIY,B06XZZCZJ6,B077XQPV74,B06Y16KW4G,B0006PKMIO,B077XPDFQW,B077XLQVDQ,B078CYGLYP’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’008e83c3-7d52-11e8-b688-f383c71ab6d9′]

Botanical Name : Cicuta virosa
Family: Apiaceae
Genus:     Cicuta
Species: C. virosa
Kingdom: PlantaeScan Settings
Order:     Apiales

Synonym: Cowbane.

Common Name :Water Hemlock, Cowbane or Northern Water Hemlock

Habitat :  Cicuta virosa is native to northern and central Europe, northern Asia and northwestern North America.It grows in wet meadows, along streambanks and other wet and marshy areas.

Description:
Cicuta virosa is a perennial herbaceous plant which grows up to 1–2 m tall. The stems are smooth, branching, swollen at the base, purple-striped, and hollow except for partitions at the junction of the leaves and stem. In cross section the stems have one flat side and the other sides are rounded. The leaves are alternate, tripinnate, only coarsely toothed, unlike the ferny, lacy leaves found in many other members of the family Apiaceae. The flowers are small, white and clustered in umbrella shaped inflorescences typical of the family. The many flowered umbellets have unequal pedicels that range from 5 to 11 cm long during fruiting. An oily, yellow liquid oozes from cuts to the stems and roots. This liquid has a rank smell resembling that of parsnips or carrots. The plant may be mistaken for parsnip due to its clusters of white tuberous roots.

click & see the pictures

TheCicuta virosa or  Water Hemlock may be distinguished from the true Hemlock as follows: (i) The pinnae of the leaves are larger and lanceshaped; (ii) the umbel of the flowers is denser and more compact; (iii) the stem is not spotted like the true Hemlock; (iv) the odour of the plant resembles that of smallage or parsley.

Both plants are poisonous; but while the root of the Water Hemlock is acrid and powerfully poisonous in its fresh state, though it loses its virulent qualities when dried, that of the true Hemlock possesses little or no active power.

The Water Hemlock produces tetanic convulsions, and is fatal to cattle. In April, 1857, two farmer’s sons were found lying paralysed and speechless close to a ditch where they had been working. Assistance was soon rendered, but they shortly expired. A quantity of the Water Hemlock grew in the ditch, where they had been employed. A piece of the root was subsequently found with the marks of teeth in it, near to where the men lay, and another piece of the same root was discovered in the pocket of one of them.

Medicinal Uses:
Parts Used: Root

The root is analgesic, antispasmodic, emetic, galactofuge and sedative. The whole plant is highly toxic and is not used in herbal medicine. A homeopathic remedy has been made from this plant in the past. It was used in the treatment of epilepsy, meningitis and other ailments affecting the brain

Known Hazards: The plant contains cicutoxin, which disrupts the workings of the central nervous system. In humans, cicutoxin rapidly produces symptoms of nausea, emesis and abdominal pain, typically within 60 minutes of ingestion. Poisoning can lead to tremors and seizures. A single bite of the root (which has the highest concentration of cicutoxin) can be sufficient to cause death. In animals the toxic dose and the lethal dose are nearly the same. One gram of water hemlock per kilogram of weight will kill a sheep and 230 grams is sufficient to kill a horse. Due to the rapid onset of symptoms, treatment is usually unsuccessful.

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/h/hemwat19.html
http://www.pfaf.org/user/Plant.aspx?LatinName=Cicuta+virosa
http://en.wikipedia.org/wiki/Cicuta_virosa

Enhanced by Zemanta
Categories
Herbs & Plants

Calumba

[amazon_link asins=’B01L5EB3AU,154124592X,B01JYMOFAK,B01IOF477O,B01JYH48QG,B06XHSVXV2,B01JYOD52M,B01LYWTBHC,B01BQ5Z32W’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’37b0c0f4-07a8-11e7-9a9c-a53ec11b49c6′]

Botanical Name :Jateorhiza calumba
Family: Menispermaceae
Genus: Jateorhiza
Species: J. palmata
Kingdom: Plantae
Order: Ranunculales

Common Names:Calumba,calumba root, columba, colombo, kalumba, kalumb, jateorhiza, guvercin koku otu

Habitat : Calumba is native to the tropical areas of Eastern and Southern Africa but can now be found cultivated in many tropical regions, including Brazil. The genus, comprising only two species, is also native to the Madagascar rainforest.

Description:
Calumba is a  tall, dioecious twining perennial vine; often reaching the tops of trees. The annual stems, one or two from each root, are hair with glandular tips and have large bright green memraneous leaves which are palmate, alternate and long petioled. The flowers are insignificant and greenish-white. The female flower is followed by moon-shaped stone in a drupe. Male flowers are in 30cm( 1) long panicles. The tuberous root is large and fleshy, about 3-8 cm (1.24-3.25) in diameter with a thick bark. Transverse section yellowish, outside greyish-brown. Taste is muscilagenous and very bitter.
click to see
Constituents:  Columbamine, Jateorhizine and Palmatine, three yellow crystalline alkaloids closely allied to berberine; also a colourless crystalline principle, Columbine, and an abundance of starch and mucilage.

Medicinal Action and Uses:
The root of this   plant is used in traditional medicine systems world wide.It is a bitter tonic without astringency, does not produce nausea, headache, sickness or feverishness as other remedies of the same class. It is best given as a cold infusion; it is a most valuable agent for weakness of the digestive organs. In pulmonary consumption it is useful, as it never debilitates or purges the bowels. The natives of Mozambique use it for dysentery It allays the sickness of pregnancy and gastric irritation. In Africa and the East Indies it is cultivated for dyeing purposes.

Calumba is an excellent digestive remedy that tones the whole tract, stimulating it gently but having no astringent properties.  It may be used whenever debility occurs that is connected with some digestive involvement.  Internally used for morning sickness, atonic dyspepsia with low stomach acid, diarrhea, and dysentery.

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.botanical.com/botanical/mgmh/c/calumb10.html
http://en.wikipedia.org/wiki/Jateorhiza_calumba

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

Enhanced by Zemanta
Categories
Herbs & Plants

Sagittaria sagittifolia

[amazon_link asins=’B071NSL4YK’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’bfaf1e62-3860-11e7-8e02-8beae0ebdf35′]

[amazon_link asins=’B002K6U47Q,B002K6Z4IA’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’06a9be0c-3861-11e7-8bcd-ddb2ddd9df7e’]

Botanical Name :Sagittaria sagittifolia
Family: Alismataceae
Genus: Sagittaria
Species: S. sagittifolia
Kingdom: Plantae
Order: Alismatales

Synonyms : Wapatoo. Is’-ze-kn.,Sagittaria japonica.

Common Name:Arrowhead

Habitat :The Arrowhead is a water plant widely distributed in Europe and Northern Asia, as well as North America, and abundant in many parts of England, though only naturalized in Scotland. it is  native to wetlands throughout the temperate regions of Europe and Asia; in Britain it is the only native Sagittaria.

Description:
It is a herbaceous perennial plant, growing in water from 10–50 cm deep. The leaves above water are arrowhead-shaped, the leaf blade 15–25 cm long and 10–22 cm broad, on a long petiole holding the leaf up to 45 cm above water level. The plant also has narrow linear submerged leaves, up to 80 cm long and 2 cm broad. The flowers are 2-2.5 cm broad, with three small sepals and three white petals, and numerous purple stamens.

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

Cultivation:        
A pond or bog garden plant, it requires a moist or wet loamy soil in a sunny position. Prefers shallow, still or slowly flowing water up to 30 – 60cm deep. Plants are fairly cold tolerant, surviving temperatures down to at least -10°c, though the top growth is damaged once temperatures fall below zero. They grow best in warm weather and require at least a six month growing season in order to produce a crop. A polymorphic species, the sub-species S. sagittifolia leucopetala is extensively cultivated for its edible bulb in China where there are many named varieties.

Propagation :   
Seed – best sown as soon as it is ripe in a pot standing in about 5cm of water. Prick out the seedlings into individual pots when they are large enough to handle, and gradually increase the depth of water as the plants grow until it is about 5cm above the top of the pot. Plant out in late spring or early summer of the following year. Division of the tubers in spring or autumn. Easy. Runners potted up at any time in the growing season

Edible Uses:
Root – cooked. Excellent when roasted, the taste is somewhat like potatoes. The tubers are starchy with a distinct flavour[116]. The tubers should not be eaten raw[200].The skin is rather bitter and is best removed after the tubers have been cooked. Tubers can also be dried and ground into a powder, this powder can be used as a gruel etc or be added to cereal flours and used in making bread[55, 94].The roots (tubers really) are borne on the ends of slender roots, often 30cm deep in the soil and some distance from the parent plant. The tubers of wild plants are about 15cm in diameter and are best harvested in the late summer as the leaves die down. The dried root contains (per 100g) 364 calories, 17g protein, 1g fat, 76.2g carbohydrate, 3.1g fibre, 5.8g ash, 44mg calcium, 561mg phosphorus, 8.8mg iron, 2,480mg potassium, 0.54mg thiamine, 0.14mg riboflavin, 4.76mg niacin and 17mg ascorbic acid. They contain no carotene. Leaves and young stems – cooked. Somewhat acrid.

Medicinal Action and Uses:
Antiscorbutic;  Diuretic;  Galactofuge.
The plant is antiscorbutic, diuretic. The leaf is used to treat a variety of skin problems. The tuber is discutient, galactofuge and may induce premature birth.

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/Sagittaria_sagittifolia
http://www.botanical.com/botanical/mgmh/a/arrow063.html
http://www.pfaf.org/user/Plant.aspx?LatinName=Sagittaria+sagittifolia

Enhanced by Zemanta
Categories
Fruits & Vegetables Herbs & Plants

Potato

[amazon_link asins=’B007S9ULGY,B0006GK8H8′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’acc90e4a-383c-11e7-8b8c-c382da5b9c26′]

[amazon_link asins=’B00VVVBB46,3639534948′ template=’ProductLink’ store=’finmeacur-20′ marketplace=’US’ link_id=’d3e4cd8b-383c-11e7-9144-9ff3eea07eaa’]

Botanical Name :Solanum tuberosum
Family: Solanaceae
Genus:     Solanum
Species: S. tuberosum
Kingdom: Plantae
Order:     Solanales

Common Names:Potato,patata,Bengali name :Alu

Habitat : Origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago. Now potato is cultivated throughout the world and is most common and popular vegetable for human.

Description:
Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, the culms dying back after flowering. They bear white, pink, red, blue, or purple flowers with yellow stamens. In general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. Potatoes are cross-pollinated mostly by insects, including bumblebees, which carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well. Tubers form in response to decreasing day length, although this tendency has been minimized in commercial varieties.

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

After potato plants flower, some varieties produce small green fruits that resemble green cherry tomatoes, each containing up to 300 true seeds. Potato fruit contains large amounts of the toxic alkaloid solanine and is therefore unsuitable for consumption. All new potato varieties are grown from seeds, also called “true seed” or “botanical seed” to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit float). Any potato variety can also be propagated vegetatively by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce seeds at all (they bear imperfect flowers) and are propagated only from tuber pieces. Confusingly, these tubers or tuber pieces are called “seed potatoes,” because the potato itself functions as “seed”.

Edible Uses:
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, notably potato salad and potato chips/crisps.
click to see
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.

Potatoes are boiled between 10 and 25 minutes, depending on size and type, to become soft.

Constituents:-–The tuber is composed mainly of starch, which affords animal heat and promotes fatness, but the proportion of muscle-forming food is very small – it is said that 10 1/2 lb. of the tubers are only equal in value to 1 lb. of meat. The raw juice of the Potato contains no alkaloid, the chief ingredient being potash salts, which are present in large quantity. The tuber also contains a certain amount of citric acid – which, like Potash, is antiscorbutic – and phosphoric acid, yielding phosphorus in a quantity less only than that afforded by the apple and by wheat.

It is of paramount importance that the valuable potash salts should be retained by the Potato during cooking. If peeled and then boiled, the tubers lose as much as 33 per cent of potash and 23 per cent of phosphoric acid, and should, therefore, invariably be boiled or steamed with their coats on. Too much stress cannot be laid on this point. Peeled potatoes have lost half their food-value in the water in which they have been boiled.

Medicinal Uses:
Potatoes, of any kind, whether they are raw, boiled, peeled, or mashed all have medicinal and healing properties. Even the water that you used to boil them in can be used. A potato’s skin is rich in fiber, iron, zinc, potassium, and calcium. It even contains your B & C vitamins. When you are cooking potatoes, boil them with the skins still on but washed good. That way you still have the benefits of these needed nutrients.

A potato that happens to have a greenish tinge to it, or that has begun to sprout, may contain a large concentration of solanine. This may affect your nerve impulses, along with causing vomiting, cramps, and diarrhea. For your own safety, please stay away from these.

 Warts –— Place a thin slice of raw potato over the wart and cover with a bandage to hold it in place. Leave this on overnight and remove it in the morning when you get up. Repeat this process for a week. If your wart is still present after a week, try substituting garlic for the potato slice.

Freckles — Potato water can fade your summertime freckles. Wet a washrag with some of your potato water and wring out any excess. Place the washrag over your freckles and leave it on for 10 minutes. You can do this daily and in time, you will see those freckles begin to fade.

Indigestion, Stomach Pain, Heartburn –— Drinking raw potato juice will neutralize the acid in your stomach. To get potato juice, grate a potato over a thin towel. Wrap your grated potato in the towel and squeeze it over a cup until all of the liquid is out of the potato. Dilute 1 T of the potato juice in 1/2 cup of warm water and drink slowly. For heartburn, add twice as much warm water as you have of the potato juice and drink this mixture. You can also relieve heartburn by eating a slice of raw potato.

1st Degree Burns — Apply a slice of raw potato, unpeeled, or a slice of onion can be used also, directly over the burn. This will draw out the heat and the pain from the burned area. Leave this on the burned area for 15 minutes. Remove for 5 minutes, and replace with a fresh slice of raw potato for an additional 15 minutes.

Insect Stings — To relieve the pain and swelling from an insect sting, use one of the following for 1/2 hour and then follow with ice on the bite for another 1/2 hour: the juice from a raw potato or an onion, wet salt, or toothpaste.

To carry a raw potato in the pocket was an old-fashioned remedy against rheumatism that modern research has proved to have a scientific basis. Ladies in former times had special bags or pockets made in their dresses in which to carry one or more small raw potatoes for the purpose of avoiding rheumatism if predisposed thereto. Successful experiments in the treatment of rheumatism and gout have in the last few years been made with preparations of raw potato juice. In cases of gout, rheumatism and lumbago the acute pain is much relieved by fomentations of the prepared juice followed by an application of liniment and ointment. Sprains and bruises have also been successfully treated by the Potato-juice preparations, and in cases of synovitis rapid absorption of the fluid has resulted. Although it is not claimed that the treatment in acute gout will cure the constitutional symptoms, local treatment by its means relieves the pain more quickly than other treatment.

Potato starch is much used for determining the diastatic value of malt extract.

Hot potato water has in years past been a popular remedy for some forms of rheumatism, fomentations to swollen and painful parts, as hot as can be borne, being applied from water in which 1 lb. of unpeeled potatoes, divided into quarters, has been boiled in 2 pints slowly boiled down to 1 pint Another potato remedy for rheumatism was made by cutting up the tubers, infusing them together with the fresh stalks and unripe berries for some hours in cold water, and applying in the form of a cold compress. The potatoes should not be peeled.

Uncooked potatoes, peeled and pounded in a mortar, and applied cold, have been found to make a very soothing plaster to parts that have been scalded or burnt.

The mealy flour of baked potato, mixed with sweet oil, is a very healing application for frost-bites. In Derbyshire, hot boiled potatoes are used for corns.

Boiled with weak sulphuric acid, potato starch is changed into glucose, or grape sugar, which by fermentation yields alcohol this spirit being often sold under the name of British Brandy.

A volatile oil – chemically termed Amylic alcohol, in Germany known as Fuselöl – is distilled by fermentation from potato spirit.

Although young potatoes contain no citric acid, the mature tubers yield enough even for commercial purposes, and ripe potato juice is an excellent cleaner of silks, cottons and woollens.

A fine flour is prepared from the Potato, and more used on the Continent than in this country for cake-making.

click to see :Natural medicinal uses of potato  :

Other uses:

1.Potatoes are used to brew alcoholic beverages such as vodka, potcheen, or akvavit.

2.They are also used as food for domestic animals.

3.Potato starch is used in the food industry as, for example, thickeners and binders of soups and sauces, in the textile industry, as adhesives, and for the manufacturing of papers and boards.

4.Maine companies are exploring the possibilities of using waste potatoes to obtain polylactic acid for use in plastic products; other research projects seek ways to use the starch as a base for biodegradable packaging.

5.Potato skins, along with honey, are a folk remedy for burns in India. Burn centers in India have experimented with the use of the thin outer skin layer to protect burns while healing.

6.Potatoes (mainly Russets) are commonly used in plant research. The consistent parenchyma tissue, the clonal nature of the plant and the low metabolic activity provide a very nice “model tissue” for experimentation. Wound-response studies are often done on potato tuber tissue, as are electron transport experiments. In this respect, potato tuber tissue is similar to Drosophila melanogaster, Caenorhabditis elegans and Escherichia coli: they are all “standard” research organisms.

Click to see :>10 Surprising Uses For Potatoes  :

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/Potato
http://www.examiner.com/article/medicinal-uses-of-potatoes
http://www.botanical.com/botanical/mgmh/p/potato65.html

css.php