Herbs and Spices

Medicinal herbs for cancer

2009-11-02T17:06:00.000-08:00

SLIPPERY ELM INNER BARK (Ulmus fulva)

Contains large amounts of tannins and mucilages which are believed to help dissolve mucus deposits in tissue, glands and nerve channels. The inner bark, rich in calcium, magnesium and vitamins (A,B,C,K), nourishes and soothes organs, tissues and mucus membranes and is helpful to the lungs. It also helps neutralize acids from indigestion.

BURDOCK ROOT (Arctum lappa)

Used traditionally to help reduce mucus, maintain a healthy gastrointestinal tract, stimulate a healthy immune response, for weak digestion, as a diuretic for water retention and to sweat out toxins through the skin. It has vitamin A and selenium to help reduce free radicals and its chromium content helps maintain normal blood sugar levels.

SHEEP SORREL (Rumex acetosella)

Used in traditional folk herbalism to cool the body, create sweating and detoxification through the skin; as a diuretic useful in maintaining a healthy kidney and urinary functions. It is rich in vitamins and trace minerals (ascorbic acid, mineral oxides, calcium, magnesium, phosphorus, potassium, sikicon and rutin. It is thought to nourish the glandular system.

INDIAN RHUBARB ROOT (Rheum officinale):

Used traditionally in small amounts, this herb acts as a gentle laxative and helps purge the liver of toxic buildup and waste. It helps neutralize acids due to indigestion. Its malic acid also carries oxygen to all parts of the body, aiding in healing and promoting a positive and balancing effect upon the whole digestive system.

2009-10-26T00:10:00.000-07:00

Nigella
Nigella sativa
Fam: Ranunculaceae

Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.

Spice Description
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Hotness Scale: 3

2009-10-25T23:47:00.000-07:00

Dill
Anethum graveolens
syn: Peucedanum graveolens
Fam: Umbelliferae

The word “dill” comes from the Norse “dilla”, meaning “to lull”. Drinking dill tea is recommended to overcome insomnia. A native to Europe, it is a Russian favourite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible. It was known as a medicinal herb to the ancient Greeks and Romans, where soldiers placed burned dill seeds on their wounds to promote healing. Medieval Europe could not grow it fast enough for love potions, casting spells and for protection against witchcraft. “Therewith her Veruayne and her Dill, That hindreth Witches of their will“ (Drayton, Nymphidia, 1627) . Carrying a bag of dried dill over the heart was considered protection against hexes.

Spice Description
The seed is light brown, winged and oval, with one side flat, with two ridges. The other side is convex with three ridges and three oil channels. Seeds are about 3.5 mm (0.15 in) long. The leaves and stalks are aromatic and are used fresh or for pickling.
Bouquet: aromatic and somewhat sweet
Flavour: aromatic and slightly bitter, similar to caraway
Hotness Scale:1

2009-10-25T23:45:00.001-07:00

Ajowan (pronounced aj’o-wen) is a member of the Umbelliferae family, which has some 2,700 members including dill, caraway and cumin. It is mostly found in Indian cooking, where it is also known as bishop’s weed or carom. It is particularly suited to the delicate vegetarian fare found in the state of Gujarat.

Spice Description

Ajowan seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. They are usually sold whole. The seeds are often chewed on their own for medicinal value, tasting bitingly hot and bitter, leaving the tongue numb for a while. Cooking ajowan mellows it somewhat, When crushed, they have a strong and distinctive thyme-like fragrance

Bouquet: a pungent thyme/cumin fragrance

Flavour: a harsh thyme-like flavour with a bit of a kick, leaving a milder, pleasant aftertaste

Hotness Scale: 5