February 23rd, 2007 by admin
Wild Black Cherry
Ajamoda
Black Cherry
Black Choke
Caban Cherry
Choke Cherry
Padmaka
Rub Cherry
Virginia Prune
Wild Black Cherry
Wild black cherry grows from Nova Scotia to Florida and as far west as the Dakotas, Utah and Arizona. Wild black cherry towers high at roughly 100 feet or so and has a trunk circumference somewhere between 4 and 5 feet. The trunk is covered with rough, black bark.
PARTS USED
Inner bark.
USES
Figuring in official pharmacopoeias and much used in the Anglo-American tradition, black cherry bark effectively counters chronic dry and irritable coughs. Combined with coltsfoot (Tussilago farfara), it treats asthma and whooping cough, “The astringent bark also eases indigestion and the symptoms of irritable bowel syndrome, especially when these conditions are of nervous origin.
Other medical uses - Chronic Obstructive Pulmonary Disease ( COPD ).
HABITAT AND CULTIVATION
Native to North America, black cherry grows throughout much of the US. Black cherry is cultivated in central Europe for its lumber. The bark is collected in late summer and early autumn.
CONSTITUENTS
Black cherry contains prunasin (a cyanogenic glycoside that yields hydrocyanic acid), benzaldehyde, eudesmic acid, coumarins, and tannins. Prunasin reduces the cough reflex.
HOW MUCH TO TAKE
Many people use wild cherry tincture or syrup, taking 2-4 ml three to four times per day.
SIDE EFFECTS AND CAUTIONS
Very large amounts of wild cherry pose the theoretical risk of causing cyanide poisoning. However, this has not been observed in clinical practice, making it a very safe herbal remedy.
Source: herbs2000
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February 23rd, 2007 by admin
Agrimonia eupatoria
Agrimony
Burr Marigold
Church Steeples
Cocklebur
Harvest Lice
Liverwort
Philanthropos
Rat’s Tail
Stickwort
White Tansy
A pretty plant, bearing spikes of tiny yellow flowers (church steeples) and fruit with hooked bristles at the top (cockleburs), agrimony grows wild by roadsides, fields, and woods. Although the plant has no narcotic properties, tradition holds that when placed under a person’s head, agrimony will induce a deep sleep that will last until it is removed.
Folklore aside, agrimony has a long history of medicinal use. The English poet Michael Drayton once hailed it as an “all-heal,” and through the ages it did seem to be a panacea. The ancient Greeks used agrimony to treat eye ailments, and it was made into brews to cure diarrhea and disorders of the gallbladder, liver, and kidneys. Anglo-Saxons made a solution from the leaves and seeds for healing wounds; this use continued through the Middle Ages and afterward, in a preparation called eau d’ arquebusade, or “musket-shot water.” Later, agrimony was prescribed for athlete’s foot.
In the United States and Canada, late into the 19th century, the plant was prescribed for many of these ills and more: for skin diseases, asthma, coughs, and gynecological complaints, and as a gargle for sore throat.
PARTS USED
Aerial parts.
USES
Agrimony has long been used to heal wounds because it staunches bleeding and encourages clot formation. Astringent and mildly bitter; it is also a helpful remedy for diarrhea and a gentle tonic for the digestion as a whole. Combined with other herbs such as corn silk, agrimony is a valuable remedy for cystitis and urinary incontinence, and has also been used for kidney stones, sore throats, rheumatism, and arthritis.
Other medical uses - Food allergies, Celiac disease, Emphysema, Eyelid problems, Hangover.
Culinary uses - For a pleasant honey-flavored tea, steep 5 to 10 ml (1 to 2 teaspoons) of powdered agrimony or 15 ml (3 teaspoons) of lightly crushed fresh agrimony in 250 ml (1cup) of boiling water. If desired, sweeten with honey or flavor with licorice.
Add the flowers to home-brewed beer.
Craft uses - Include fragrant agrimony in sweet-smelling sachets and potpourris.
HABITAT AND CULTIVATION
Agrimony is a native European herb commonly found in marshes, wet meadows, and in open areas. Agrimony is harvested when in flower in summer.
Agrimony grows in most types of soil. It is naturally adapted to alkaline soils, but also tolerates somewhat acidic soil. While easy to cultivate in dry soil, the plants do need water during dry periods or they may not flower.
Prefers full sun, but keep the soil moderately moist. Also tolerates partial shade.
Sow seeds outdoors in the early spring. (You can improve germination considerably by storing the seeds in damp soil in the refrigerator for 6 weeks prior to planting.) Plant seeds 1 cm (1/2 inch) deep. Once established, agrimony tends to self-seed.
May also be propagated by root division. Divide the plants in spring to provide time for the winter buds to form. When dividing the crown, be sure to include a live stem.
Space plants 25 cm (10 inches) apart.
Usually pest- and disease-free.
RESEARCH
Agrimony’s blood-staunching and anti-inflammatory properties have been established by experiments in China.
CONSTITUENTS
Agrimony contains tannins, coumarins, flavonoids, including luteolin, volatile oil, and polysaccharides.
HOW MUCH TO TAKE
Infusion: pour a cup of boiling water onto 1-2 teaspoonfuls of the dried herb and leave to infuse for 10-15 minutes. This should be drunk three times a day.
Tincture: take 1-3ml of the tincture three times a day.
SIDE EFFECTS AND CAUTIONS
Agrimony may cause some people to experience photo dermatitis, a skin rash that appears after eating the herb and subsequently being exposed to sunlight.
Some studies have shown that agrimony can lower blood pressure. Don′t consume this herb if you are undergoing anticoagulant therapy or medication treatment for high or low blood pressure.
Agrimony is reputed to affect the menstrual cycle, so you should avoid it if you are pregnant or nursing.
Because agrimony tea has a high tannin content, it should be consumed in moderation. Adding milk to your tea helps prevent tannins from being harmful.
APPLICATIONS
AERIAL PARTS / LEAVES:
INFUSION - A gentle remedy, ideal for diarrhea, especially in infants and children. Can be taken by breastfeeding mothers to dose babies.
TINCTURE - More potent and drying than the infusion, and effective if the condition involves excess phlegm or mucus. Use for cystitis, urinary infections, bronchitis, and heavy menstrual bleeding.
POULTICE - Apply a poultice of the leaves for migraines.
WASH - Use the infusion for wounds, sores, eczema, and varicose ulcers.
EYEWASH - Use a weak infusion (10 g herb to 500 ml water) for conjunctivitis.
GARGLE - Use the infusion for sore throats and nasal mucus.
COLLECTION AND HARVESTING
Pick the leaves, flowers, and stems in early summer, when the plant is in flower. All parts may be used fresh or dried.
To dry agrimony, spread out the leaves, flowers, and stems on a wire rack in a warm, shaded location. When dry, crumble the material to powder, and store in airtight jars.
ANTACID WINE
* 3 cups (750 ml) red wine
* 1 cup (40 g) fresh agrimony leaves
* 1/2 cup (20 g) alfalfa leaves
* 1/4 cup (10 g) oak bark
Macerate the crushed plants in the wine for 1 month. Strain. Drink 2 T (25 ml) 3 times daily to eliminate stomach hyperacidity.
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February 23rd, 2007 by admin
Bistort
Also Known As:
Polygonum bistorta
Adderwort
Bistort
Dragonwort
Easter Giant
English Serpentary
Osterick
Passions
Patience Dock
Red Legs
Sweet Dock
Bistort - a hardy perennial with slender stems, growing up to 30 inches tall. Each stem is topped by a dense cylindrical cluster of tiny white or pinkish flowers (May-August). Lower down the stem grow long bluish-green leaves that are lance shaped higher up, the leaves become smaller. The rhizome of bistort (underground stem) is dark brown to black, thick, knobby, and twisted into an S or double-S shape.
Dense clusters of tiny pink blossoms atop slender stalks in a forest clearing or in a meadow-that is bistort, a common summer sight in the wild throughout the temperate Northern Hemisphere. Two species native to the Old and New Worlds, P. bistorta and P. bistortoides respectively, are closely akin. The name bistort comes from Latin word elements meaning “twice-twisted.” This refers to the gnarled appearance of bistort’s dark brown rhizome, or underground stem.
Traditional uses of bistort in herbal medicine are varied. In Shakespeare’s day the juice of the bistort served as a remedy for nasal polyps. The rhizome of bistort, boiled in wine, was used for diarrhea and dysentery. The same decoction reportedly checked heavy menstrual bleeding, stopped vomiting, and healed mouth and throat inflammations. Bistort also had a reputation as a mouthwash that would fasten loose teeth. A common thread unites most of these uses-namely, bistort’s high tannin content, which makes it astringent and therefore effective in checking bleeding and diarrhea. Because the rhizomes are starchy, they served as famine food, roasted, boiled in soup, or ground to make flour. Young bistort leaves may be cooked and eaten like spinach.
PARTS USED
Root, rhizome, leaves.
USES
One of the most strongly astringent of all herbs, bistort is used to contract tissues and staunch blood flow. It makes a valuable mouthwash and gargle for treating spongy gums, canker sores, and sore throats, and is also useful as a wash for small burns and wounds, a douche for excessive vaginal discharge, and an ointment for hemorrhoids and anal fissures. Internally, bistort may be taken to treat peptic ulcers, ulcerative colitis, and conditions such as dysentery and irritable bowel syndrome that give rise to diarrhea. Bistort is occasionally used in cases of urinary problems such as cystitis and for upper respiratory congestion.
HABITAT AND CULTIVATION
Native to Europe, Asia, and North America, bistort prefers damp conditions. The leaves are gathered in spring, the rhizome in autumn.
CONSTITUENTS
Bistort contains polyphenols (including ellagic acid), tannins (15-20%), phlobaphene, flavonoids, and a trace of the anthraquinone emodin.
HOW MUCH TO TAKE
Decoction: pour a cup of water onto 1 teaspoonful of the dried herb, bring to the boil and simmer for 10 - 15 minutes. This should be drunk three times a day. For external use, this tea can also be used as a mouthwash or gargle.
Tincture: take 2 - 4 ml of the tincture three times a day.
COLLECTION AND HARVESTING
Roots and rhizomes of bistort are dug up in the autumn from the moist pastures where bistort thrives. The large roots should be cut longitudinally and dried in the sun.
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