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The boiled juice or a tea made from the leaves or the whole plant is taken to relieve fever and other symptoms. It is also used for dysentery, pain, and liver disorders. [143] A tea of the leaves is taken to help control diabetes in Peru and other areas. [144] Laboratory tests indicate that the plant has anti-inflammatory properties. [145 ...
Stems and leaves, raw or cooked [45] Dandelion: Taraxacum officinale: Native to Eurasia, naturalized elsewhere: Leaves, edible raw or cooked when older [46] Stinging nettle: Urtica dioica: Very common in Europe and Asia, less common in North America: Young shoots and leaves (until May), edible after soaking or boiling as a vegetable, or as a ...
This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Shiso – shiso [17] is the now common name [18] for the Japanese culinary herb, seed, or entire annual plant of Perilla frutescens. Sorrel – or garden sorrel, often simply called sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable. Tarragon – perennial herb in the family Asteraceae related to wormwood.
Mugwort was used in washes and salves to treat bruises, itching, sores, poison ivy, eczema, and underarm or foot odour. The leaves were dried, crushed, and used as a snuff to relieve congestion, nosebleeds, and headaches. Frequently, to improve taste and absorption, Mugwort Tea is made by crushing the leaves, and steeping with other ingredients ...
Drying herbs are kept from exposure to the sun to prevent discoloration and oxidation. The drying process takes approximately six days in its entirety. Once dried, the leaves are removed and both components, leaves and flowers, are chopped finely. The final dried product weighs a third of the initial fresh weight and can be stored for up to 18 ...
Ligusticum porteri, also known as oshá (pronounced o-SHAW), wild parsnip, Porter’s Lovage or wild celery, is a perennial herb found in parts of the Rocky Mountains and northern New Mexico, especially in the southwestern United States.
Microscopic evaluation is essential for the initial identification of herbs, identifying small fragments of crude or powdered herbs, identifying adulterants (such as insects, animal feces, mold, fungi, etc.), and recognizing the plant by its characteristic tissue features. Techniques such as microscopic linear measurements, determination of ...