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A sundew with a leaf bent around a fly trapped by mucilage. Mucilage is a thick gluey substance produced by nearly all plants and some microorganisms.These microorganisms include protists which use it for their locomotion, with the direction of their movement always opposite to that of the secretion of mucilage. [1]
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]
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.
Psyllium husk after processing Plantago afra, a member of the plant genus from which psyllium can be derived. Psyllium (/ ˈ s ɪ l i əm /), or ispaghula (/ ˌ ɪ s p ə ˈ ɡ uː l ə /), is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage.
1. Cilantro. What it looks like: At first glance, cilantro looks a lot like Italian parsley; however, cilantro has slightly smaller leaves and thinner, more delicate stems.
A demulcent (derived from the Latin: demulcere "caress") is a mucilaginous or oleaginous preparation [1] that forms a soothing protective film over a mucous membrane, relieving minor pain and inflammation of the membrane. [2] However, they generally help for less than 30 minutes. [3] Demulcents are sometimes referred to as mucoprotective agents.
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
The pods of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. [33] One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to minimize the mucilage. [34] Pods are cooked, pickled, eaten raw, or included in salads.