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A popular way of eating the fruit is to submerge it in hot water for five minutes, then sprinkle it with salt. It is sometimes served steamed with rice. Unripe fruits are pickled. [9] An oil is extracted from the seed, which is used to make candles and soap. The wood is used in construction. [8] Litsea garciae has many medicinal
also used as a vegetable (leaves and roots) and sugar substitute (roots) Quinine: Cinchona officinalis and related species: Rubiaceae: tree culinary (rarely), medicinal bark main culinary use is as tonic water: Cassia: Cinnamomum cassia: Lauraceae: tree culinary, medicinal bark, buds often sold as cinnamon sticks: Indian bay leaf: Cinnamomum ...
Investigating plant use amongst both Karen and Lawa people living in Pang Hin Fon district (Chiang Mai), S. rugata was one of the plants that provided both food and health-products. [15] The young shoots and leaves are cooked in a soup, the fruit are eaten raw or cooked, while the bark was chewed and kept as a quid in the mouth to counter-act ...
V. tinus has medicinal properties. The active ingredients are viburnin (a substance or more probably a mixture of compounds) and tannins. Tannins can cause stomach upset. The leaves when infused have antipyretic properties. The fruits have been used as purgatives against constipation.
The principal historical use of these plants was boiling down to make soap. Saponaria officinalis is most suited for this procedure, but other related species also work. The greatest concentration of saponin occurs during flowering, with the most saponin found in the woody stems and roots, but the leaves also contain some.
Quillaja saponaria, the soap bark tree or soapbark, is an evergreen tree in the family Quillajaceae, native to warm temperate central Chile. In Chile it occurs from 32 to 40° South Latitude approximately and at up to 2000 m (6500 ft) above sea level.
The medical ethnobotany of India is the study of Indian medicinal plants and their traditional uses. Plants have been used in the Indian subcontinent for treatment of disease and health maintenance for thousands of years, and remain important staples of health and folk medicine for millions.
Thus the wood and the leaves of kinkeliba are used against anemia, tonic, febrifuge due to drinking one liter per day for three days or more, depending on the severity. These are the leaves, the root and the stem that are boiled in water for fifteen to twenty minutes and then left to infuse for a few minutes, adding sugar and milk as desired.