December 15th, 2007 by admin
By using natural herbs, anxiety and panic sufferers can gain relief. Treating anxiety and panic with natural herbs is generally safer in the long run. It’s best to speak to a qualified professional and get the best advice.
Some Herbs Are Known To Promote Calmness
Herbs have been used for treating all kinds of ailments for hundreds of years. They are generally safe and non-addictive and have little or no side effects. Many people use herbal treatments for this reason.
One particular herb called kava kava is very effective as a tranquilizer. Though it’s not addictive, there are some reports linking it to liver problems. There is no evidence, but there are other alternatives.
Valerian is a great natural remedy for anxiety. It’s also useful for helping you sleep better. If you’re anxious, you probably don’t have good sleep, so this should be of great benefit.
Passion Flower is another herbal sedative that allows you to sleep better and calms nervous disorders. It’s also used for high blood pressure and epilepsy as well as other conditions.
Passion Flower also acts as a painkiller. There is strong evidence that it contains antidepressant properties and because of this, it can be used for anxiety disorders.
Lavender is a herb that has properties that help to calm you and promote a healthy nervous system.
Lemon balm, when combined with other ingredients like Valerian, chamomile or Passion Flower, helps reduce anxiety. On it’s own, it’s not certain if lemon balm is effective, but it does appear to help when combined with other herbs.
Natural Remedy For Panic And Anxiety
One natural product to help for panic and anxiety is called PureCalm. It’s helped many people all over the world control their panic and anxiety attacks. It’s safe and not addictive.
PureCalm contains ingredients mentioned above (Passion Flower, lemon balm and lavender). It’s easy to take and is absorbed quickly into the blood stream.
With PureCalm’s ingredients of natural herbs, anxiety and panic can be effectively removed from your life so that you can live your life the way you want - happy and free.
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March 18th, 2007 by admin
Allspice, also called Jamaica pepper, Myrtle pepper, pimento , or newspice, is a spice which is the dried unripe fruit of the Pimenta dioica plant. The name “allspice” was coined by the English, who thought it combined the flavour of several spices, such as cloves, pepper, and even cinnamon and nutmeg.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Myrtales
Family: Myrtaceae
Genus: Pimenta
Species: P. dioica
Binomial name
Pimenta dioica
Flavour
Allspice has a complex aroma, hence its name. It is an aromatic spice with a taste similar to a combination of cinnamon, cloves and nutmeg, but hotter and more peppery.
History
Christopher Columbus discovered allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought allspice was it. He brought it back to Spain, where it got the name “pimienta,” which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, allspice was more widely used than it is nowadays. During the war, many trees producing allspice were cut, and production never fully recovered. Most allspice is produced in Jamaica, but some other sources for allspice include Guatemala, Honduras, as well as Mexico. Jamaican allspice is considered to be superior due to its higher oil content, which gives it a more appealing flavor.
Preparation/Form
Pimenta dioica Dried, unripe fruits of allspice
Pimenta dioica Dried, unripe fruits of allspice
Allspice is not, as is mistakenly believed by some people who have only come across it in ground form, a mixture of spices. Rather, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe, traditionally they are then sun dried. When dry they are brown and look like large brown peppercorns.
Allspice is most commonly sold as whole dried fruits or as a powder. The whole fruits have a longer shelf-life than the powdered product and produce a more aromatic product when freshly ground before use. Fresh leaves are also used where available: they are similar in texture to bay leaves and are thus infused during cooking and then removed before serving. Unlike bay leaves, they lose much flavour when dried and stored. The leaves and wood are often used for smoking meats where allspice is a local crop.
Uses
Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in mole sauces, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, for example, many main dishes call for allspice as the sole spice added for flavoring. Allspice is commonly used in Great Britain and appears in many dishes, including in cakes. Even in many countries where allspice is not very popular in the household, such as Germany, it is used in large amounts by commercial sausage makers. Allspice is also a main flavor used in barbeque sauces.
Allspice has also been used as a deodorant, 18th century Russian soldiers would put allspice in their boots.
Folklore suggests that allspice provides relief for digestive problems.
Volatile oils found in the plant contain eugenol, a weak antimicrobial agent (Yaniv, Sohara et al. 2005).
Cultivation
Allspice is a small shrubby tree, quite similar to the bay laurel in size and form. It can be grown outdoors in the tropics and subtropics with normal garden soil and watering. Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse. The plant is dioecious, hence male and female plants must be kept in proximity in order to allow fruits to develop.
To protect the pimento trade the plant was guarded against export from Jamaica. It is reported that many attempts were made at growing the pimento from seeds, all failed. At one time it was thought that the plant would grow nowhere else except in Jamaica where the plant was readily spread by birds. Experiments were then performed using the constituents of bird droppings, however these were also totally unsuccessful. Eventually it was realized that an elevated temperature, such as that found inside a bird’s body, was essential for germinating the seeds.
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March 18th, 2007 by admin
The name alkanet generally refers to Alkanna tinctoria or Dyer’s Bugloss (though it may be used for Anchusa officinalis or Common Bugloss).
It is a member of the Borage family Boraginaceae.
Alkanna tinctoria is also known as orchanet, dyer’s bugloss, Spanish bugloss or bugloss of Languedoc. Its name comes from the Spanish word alcana, from Arabic al-hena, after henna, (Lawsonia inermis).
Alkanet is grown in the south of France and on the shores of the Levant. It has a dark red root of blackish appearance externally but inside showing a blue-red meat, surrounding a whitish core. Its root yields a fine red colouring matter which has been used as a cloth dye and to tint tinctures, oils, wines, varnishes, etc. It was often used to improve the appearance of poor grades of port and similar wines, and to give the appearance of age to port wine corks. It is commonly used today as a food colouring.
It was listed in the 1918 U.S. Dispensatory.
venus
protection
AKAs
Enchusa
Orchanct
Spanish Bugloss
Medicinal Parts : flowers ,roots, seeds
‘It is an herb under the dominion
of Venus, and indeed one of her darlings,
though somewhat hard to come by.
It helps old ulcers,
hot inflammations,
burnings by common fire
and St. Anthony’s fire.
For these uses the best way
is to make it
into an ointment if made a vinegar
of it, as made a vinegar of roses,
it helps the morphy and leprosy ….
it helps the yellow jaundice,
spleen, and gravel in the kidneys.
Dioscorides saith,
it helps such as are bitten
by venomous beasts,
whether it be taken
inwardly or applied to the wound, nay,
he saith further, if any that hath newly
eaten it do but spit into the mouth
of a serpent, the serpent instantly dies….
It kills worms.
Its decoction made
in wine and drank,
strengthens the back, and easeth
the pains thereof.
It helps bruises and falls.
a remedy to drive out
the smallpox and measles
as any is;
an ointment made of it
is excellent for green wounds,
pricks or thrusts.’
Herb to the privities,
it draws forth the dead child.
Besides the common name,
it is called Orchanct and Spanish Bugloss,
and by the apothecaries, Enchusa.
It has a great and thick root
of a reddish color, long,
narrow hairy leaves, and small
blue or reddish-purple flowers.
Where to find
It grows in weedy places
along the verges
of roads and on waste land.
It likes a dry sandy soil.
It is cultivated commercially
for the red dye extracted
from the roots.
Flowering time
It flowers from mid to late summer,
but the root is in its prime,
as are Carrots and Parsnips,
before the herb runs up to stalk.
Astrology
It is under the dominion of Venus,
and is indeed one of her darlings.
Medicinal Virtues
It helps old ulcers,
hot inflamations, burnings
by common fire and St Anthony’s fire,
by antipathy to Mars.
For these uses your best way
is to make it into an ointment.
If you make a vinegar of it,
as you make Vinegar of Roses,
it helps the morphy and leprosy.
It helps the yellow jaundice,
spleen and gravel in the kidneys.
Modern Uses
Red dye is used
to color-ointments.
The flowers, roots and seeds
have expectorant properties.
It is used by some as a blood purifier.
But it is not in general
use and not recommended
for internal use domestically.
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