Special Herbs for Women
Some women may use herbal teas during pregnancy to get away from caffeine-containing beverages.
However, because of the potentially embryotoxic, teratogenic and abortifacient effects of some herbal teas, pregnant women are advised to exercise moderation in their use of herbal beverages.
Before using any herbal tea, a pregnant woman should first consult with her physician.
Leonurus cardiaca L
A tea made from the above ground parts of motherwort (Leonurus cardiaca L.), a member of the mint family, has been used to treat amenorrhea and irregular menstruation and to stimulate uterine activity.
Motherwort contains the alkaloids stachydrine and leonurine, as well as flavonoids, iridoids, tannins and terpenoids.
Extracts of motherwort have shown antispasmodic, cardiotonic , hypotensive and sedative properties.
Motherwort is not recommended during pregnancy.
Capsella bursa-pastoris
Shepherd’s purse (Capsella bursa-pastoris) is a member of the mustard family and grows as a weed in backyards, farmlands and roadside nationwide.
Its name derives from the purse shape of the seedpots of the plant.
The above ground parts can be prepared into capsules, tablets or a tea.
The plant has been historically used for its antihemorrhagic action. It is used in Europe for the symptomatic treatment of nosebleeds and mild menorrhagia and metrorrhagia.
Vitex agnus castus
The fruit of the chaste tree (Vitex agnus castus) has been used for centuries for menstrual difficulties.
In one study, 93% of patients treated with vitex experienced alleviation or elimination of PMS symptoms. Such as breast tenderness, bloating, irritability, headache, anger and depression.
Rubus idaeus
Red raspberry (Rubus idaeus) is commonly used by women to shorten labor and facilitate an easier childbirth.
Red raspberry contains a compound that produces more regular uterine contraction; hence raspberry is widely use as a childbirth aid.
Australia study found raspberry leaves safe and effective for shortening the second stage of labor.
The study also indicated that women ingesting raspberry leaves might be less likely to experience premature rupture of their membranes or require a Caesarean section, forceps or vacuum birth that the control group.
Red raspberry is also used as a mouthwash and gargle for sore throats due to its astringent properties.
Special Herbs for Women
Monday, November 02, 2009
Friday, October 23, 2009
Wild Marjoram
Wild Marjoram
So-called “wild marjoram” is really origanum vulgare which grows freely in temperate regions and is also cultivated all over the world.
Most commercial crops and essential oil distilled from them originate in those countries bordering the Mediterranean and in Mexico.
What is known in commerce as “oil of Wild Marjoram” is usually obtained from Thymus masticina, L. and herb which grow in the foothills of Seville and Almeira in Spain.
This plant is usually harvested when in full bloom during June/ August and distilled in field stills to give about 0.2% of a brownish essential oil.
Two types of oil of wild marjoram are recognized – the thymol-type and the carvacrol type, depending on the constituent phenols present.
The botanical name, origanum, means “Joy of the Mountain”, and cannot imagine a more appropriate name for this fragrant plant.
Herbalist told that to smell wild marjoram frequently keeps the person in good health.
The ancient Greeks believed that of marjoram grew on a tomb the dead person was happy; “may many flower grow on this tomb, and marjoram and the narcissus growing in water and around Thee may all Roses grow,” was an old prayer.
Wild Marjoram
So-called “wild marjoram” is really origanum vulgare which grows freely in temperate regions and is also cultivated all over the world.
Most commercial crops and essential oil distilled from them originate in those countries bordering the Mediterranean and in Mexico.
What is known in commerce as “oil of Wild Marjoram” is usually obtained from Thymus masticina, L. and herb which grow in the foothills of Seville and Almeira in Spain.
This plant is usually harvested when in full bloom during June/ August and distilled in field stills to give about 0.2% of a brownish essential oil.
Two types of oil of wild marjoram are recognized – the thymol-type and the carvacrol type, depending on the constituent phenols present.
The botanical name, origanum, means “Joy of the Mountain”, and cannot imagine a more appropriate name for this fragrant plant.
Herbalist told that to smell wild marjoram frequently keeps the person in good health.
The ancient Greeks believed that of marjoram grew on a tomb the dead person was happy; “may many flower grow on this tomb, and marjoram and the narcissus growing in water and around Thee may all Roses grow,” was an old prayer.
Wild Marjoram
Sunday, September 27, 2009
The Element of Spices
The Element of Spices
For spices to achieve their full potential n cooking, it is of paramount importance to be aware of the practicalities of their proper management and use.
The first tentative steps into the wonderful seductive world of spice will involve becoming familiar with specifics of taste and smell, and how each spice worlds in the alchemy and art of cooking.
This familiarization is not difficult. It is best approached with a passionate heart and an inquiring mind. Discover the unlimited and exciting world that awaits people plate - learn what spices are and where they come from, how to store them how to deal with them, the specific techniques involved in their preparation and the sort of equipment need to have on hand.
Spices are best described as the dried parts of aromatic plants whose qualities are perceived through our sense of smell and taste.
They have been used throughout history for their flavoring and medicinal properties.
Spices have a profound effect on health, affecting many function processes in the body. Because they act as antioxidants they are essential in the preservation of food.
The Element of Spices
For spices to achieve their full potential n cooking, it is of paramount importance to be aware of the practicalities of their proper management and use.
The first tentative steps into the wonderful seductive world of spice will involve becoming familiar with specifics of taste and smell, and how each spice worlds in the alchemy and art of cooking.
This familiarization is not difficult. It is best approached with a passionate heart and an inquiring mind. Discover the unlimited and exciting world that awaits people plate - learn what spices are and where they come from, how to store them how to deal with them, the specific techniques involved in their preparation and the sort of equipment need to have on hand.
Spices are best described as the dried parts of aromatic plants whose qualities are perceived through our sense of smell and taste.
They have been used throughout history for their flavoring and medicinal properties.
Spices have a profound effect on health, affecting many function processes in the body. Because they act as antioxidants they are essential in the preservation of food.
The Element of Spices
Wednesday, September 09, 2009
Chopping Herbs
Chopping Herbs
Whether they come from the supermarket or the garden, herbs should be rinsed well before using. Discards the tough stems, along with any wilted or discolored leaves.
Blot them with towel and let them air dry for a few minutes; herbs need to be thoroughly dry before they are chopped.
A salad spinner can be used to speed the drying process.
Not every herb takes well to chopping; some are too small or too fine to attack with knife. When using only a few basil or coriander leaves, it is best to tear them into pieces with your fingers.
Most varieties of thyme, marjoram or oregano have tiny leaves that can be simply stripped from their stems onto the pot.
Chives are never chopped, but are snipped with scissors or sliced across into pretty little rings.
Serving a dish with a sprig of fresh rosemary is often more effective than chopping the leaves up and adding them to the food; the scent of the leaves will influence the flavor quite sufficiently and tough rosemary leaves are not pleasant to chew.
In contrast, parsley – both the curly and flat leaf varieties – can be chopped as fine as you like and in some circumstances can even be subjected to the food processor.
Note that a food processor and handheld knife produce different results.
The processor tends to make the parsley wetter and a little mushy, especially when you are using the flat leaf variety.
Sometimes this is perfectly acceptable, but it is not recommend.
A pleasing, regular effect is obtained by making a chiffonade of herbs – that is finely cut ribbons.
This is an attractive way of serving quantities of herbs that have larger leaves such as basil, Cuba oregano, perilla and some mints.
The resulting leafy heap serves as an automatic bed for meats and other foods, or as a garnish and also as a tasty ingredient in stuffing or in stir-fried dishes.
A very fine chiffonade can be used in soups or salad dressing.
Chopping Herbs
Whether they come from the supermarket or the garden, herbs should be rinsed well before using. Discards the tough stems, along with any wilted or discolored leaves.
Blot them with towel and let them air dry for a few minutes; herbs need to be thoroughly dry before they are chopped.
A salad spinner can be used to speed the drying process.
Not every herb takes well to chopping; some are too small or too fine to attack with knife. When using only a few basil or coriander leaves, it is best to tear them into pieces with your fingers.
Most varieties of thyme, marjoram or oregano have tiny leaves that can be simply stripped from their stems onto the pot.
Chives are never chopped, but are snipped with scissors or sliced across into pretty little rings.
Serving a dish with a sprig of fresh rosemary is often more effective than chopping the leaves up and adding them to the food; the scent of the leaves will influence the flavor quite sufficiently and tough rosemary leaves are not pleasant to chew.
In contrast, parsley – both the curly and flat leaf varieties – can be chopped as fine as you like and in some circumstances can even be subjected to the food processor.
Note that a food processor and handheld knife produce different results.
The processor tends to make the parsley wetter and a little mushy, especially when you are using the flat leaf variety.
Sometimes this is perfectly acceptable, but it is not recommend.
A pleasing, regular effect is obtained by making a chiffonade of herbs – that is finely cut ribbons.
This is an attractive way of serving quantities of herbs that have larger leaves such as basil, Cuba oregano, perilla and some mints.
The resulting leafy heap serves as an automatic bed for meats and other foods, or as a garnish and also as a tasty ingredient in stuffing or in stir-fried dishes.
A very fine chiffonade can be used in soups or salad dressing.
Chopping Herbs
Subscribe to:
Posts (Atom)
Posts
