herbs_berries _vegetables heal

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					Julja                                      Page 1                      8/19/2010 Confidential   Pag
                                    By Tamara Nikitina.
                           Created by Julja8/19/20103:33:19 AM.
Information is offering for a peoples,who interested in healing,natural study ,for
strengthening health with your doctor advices.
About healing he rbs,berries,vegetables and diseases,like a collections herbs use.

Chapter 1.Right cooking remedies.
1.Infusions and decoctions.

Chapter 1.
Infusions,decoctions cooking.
From 10 parts mass receives 100 parts infusion or 2 table spoon mass in 200 ml .wate r.

Mass dry cuting in 70 percent spirituse,infuse in a room te mpe rature 10 days,filter,pour

In a wood plates deep knead to powder dry mass.

Ointments cooking in a base internal lard melted or not salted butter oil,adding powde r a
herb,mix .
In phytotherapy also cook fresh juices,fruits,berries,seeds,like or on a skin apply fresh

Chapter 2.
1.Wild herbs healing diseases.

Gratiola officinalis.
Infusion cooking and use in ascitis,fever,gastritis.
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                                    By Tamara Nikitina.
                           Created by Julja8/19/20103:33:19 AM.

   1. Gratiola officinalis, or Hedge Hyssop, is a rhizomatous perennial herb native to
      Europe. The 4-angled stems will reach about 2 feet (60 cm) in height. Leaves are
      linear-lanceolate to 1 inch (2.5 cm) long. They are native to marshes and wetlands
      and are occasionally found along streams. Warning: All plant parts are considered
      poisonous. They are hardy in USDA zone 6.
   2. Blooming: In the greenhouse, the plants bloom from June to October. The small
      yellow-white flowe rs are about 10-18 mm long.
   3. Culture: Gratiola officinalis needs full sun to partial shade with a moist to wet soil
      mix. In the greenhouse, we use a soil mix consisting of 1 part peat moss to 2 parts
      loam to 2 parts sand. The plants are grown in shallow trays with at least 1 inch (2.5
      cm) of wate r at all times. We fertilize plants monthly with a balanced fertilizer
      diluted to 1/2 the strength recomme nded on the label. Plants are very vigorous
      growe rs and need to be re-potted on a yearly basis. During the winter months, the
      plants are allowe d to go dormant and kept in cold rooms at 48°F (9°C). Plants are
      never allowe d to dry out thoroughly during this period.
   4. Propagation: Gratiola officinalis is propagated from cuttings, division and from
   5. Gratiola officinalis was featured as Plant of the Week July 15-21, 2005.

Agave Americana.
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The Agave genus is part of the Agavaceae family, a group of plants that includes many
well-known desert and dry zone types such as the yucca, and Joshua tree. The family
includes about 550-600 species in around 18 gene ra, and is widespread in the tropical,
subtropical, and warm temperate regions of the world. In general, Agavaceae leaves occur
as rosettes at the end of a woody stem, which may range from extre mely short to tree -like
heights, as in the Joshua tree. The leaves are parallel-veined, and usually appear long and
pointed, often with a hardened spine on the end, and sometimes with additional spines
along the margins.
Membe rs of the Agave genus are succulent plants. Members of the family Agavaceae may
or may not be succulent. Also known as succulents or fat plants, succulent plants are wate r-
retaining plants adapted to arid climate or soil conditions. Succulent plants store wate r in
their leaves, stems, and/or roots. The storage of water often gives succulent plants a more
swollen or fleshy appearance than othe r plants, also known as succulence.
Agaves are chiefly Mexican, but occur also in the southern and western United States and
in central and tropical South America. The plants have a large rosette of thick fleshy leaves
generally ending in a sharp point and with a spiny margin. The stout stem is usually short,
the leaves apparently springing from the root.
Each rosette is monocarpic and grows slowly to flower only once. During flowe ring, a tall
stem or "mast" grows from the center of the leaf rosette and bears a large numbe r of
shortly tubular flowe rs. After development of fruit, the original plant dies, but suckers are
frequently produced from the base of the stem, which become ne w plants.
It is a common misconception that agaves are a cactus. Agaves are closely related to the lily
and amaryllis families, and are not related to cacti.
Along with plants from the related genus Yucca, various Agave species are popular
ornamental plants.
Commonly grown species
The most commonly grown species of Agave include Agave americana (century plant),
Agave angustifolia, Agave tequilanam (blue agave), and Agave attenuata.
Agave americana
One of the most familiar species is Agave americana, a native of tropical America. Common
names include century plant, maguey (in Mexico), or American aloe (it is not, however,
closely related to the genus Aloe). The name "century plant" refers to the long time the
plant takes to flowe r, although the number of years before flowe ring occurs depends on the
vigor of the individual, the richness of the soil, and the climate. When it flowe rs, the spike
with a cyme of big yellow flowe rs may reach up to eight meters (25 ft.) in height. The plant
dies after flowering. During its non-flowe ring preparation period, the plant is storing in its
fleshy leaves the nourishme nt required for the effort of flowe ring. The average life -span is
around 25 years.
Agave americana, century plant, was introduced into Europe about the middle of the
sixteenth century and is now widely cultivated for its handsome appearance. In the
variegated forms, the leaf has a white or yellow marginal or central stripe from base to
apex. As the leaves unfold from the center of the rosette, the impression of the marginal
spines is very conspicuous on the still erect younger leaves. The tequ plants are usually
grown in tubs and put out in the summer months, but in the winter require protection from
frost. They mature very slowly and die after flowe ring, but are easily propagated by the
offsets from the base of the stem.
Agave attenuata
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A. attenuata is a native of central Mexico and is uncommon in its natural habitat. Unlike
most species of Agave, A. attenuata has a curved flower s pike from which it derives one of
its numerous common names: the foxtail agave.
A. attenuata is also commonly grown as a garden plant. Unlike many agaves, A. attenuata
has no teeth or te rminal spines making it an ideal plant for areas adjacent to footpaths.
Like all agaves, A. attenuata is a succulent and requires little water or maintenance once
establis hed.

The large flowe r spike of Agave chiapensis
Agaves are used for food and fibe r, and as ornamental plants.
Four major parts of the agave are edible: the flowers, the leaves, the stalks or basal
rosettes, and the sap (called aguamiel—honey water) (Davidson 1999). Each agave plant
will produce several pounds of edible flowers during the summer. The leaves may be
collected in winte r and spring, whe n the plants are rich in sap, for eating. The stalks, which
are ready during the summer, before the blossom, weigh several pounds each. Roasted,
they are sweet, like molasses. During the development of the inflorescence, there is a rush
of sap to the base of the young flowe r stalk. In the case of A. americana and other species,
this is used by the Mexicans to make their national beverage, pulque.
The flower shoot is cut out and the sap collected and subsequently fermented. B y
distillation, a spirit called me zcal is prepared; one of the most well-known forms of mezcal
is tequila. In 2001, the Mexican Government and European Union agreed on the
classification of tequila and its categories. Pure (100%) Blue Agave Tequila must be made
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from the Weber Blue Agave plant to rigorous specifications and only in certain Mexican
Although Agave americana contains a toxin and is poisonous when eaten raw, it is
considered to have a sweat mild flavor when baked or made into a syrup (He rbst 2001).
Agave syrup (also called agave nectar) is used as an alternative to sugar in cooking, and is
promoted as a healthy alte rnative.
Fiber is obtained from the leaves of seve ral Agave species, including Agave rigida var.
sisalana, sisal hemp, and Agave decipiens, false sisal hemp. Agave americana is the source of
pita fibe r and is used as a fiber plant in Mexico, the West Indies, and southern Europe.
The plants have additional uses. When dried and cut in slices, the flowering stem forms
natural razor strops, and the expressed juice of the leaves will lathe r in water like soap.
The natives of Mexico have used agave to make pens, nails and needles, as well as string to
sew and make weavings. In India, the plant is extensively used for hedges along railroads.
When dried out, the stalks can be used to make didgeridoos, a wind instrument.
Some agaves are used medically. Leaf tea or tincture taken orally is used to treat
constipation and excess gas. It is also used as a diuretic. Root tea or tincture is taken orally
to treat arthritic joints.
Ecologically, Agave s pecies are used as food plants by the larvae of some Lepidoptera
species including Batrachedra striolata, which has been recorded on A shawii.
The juice from many species of agave can cause acute contact de rmatitis. It will produce
reddening and blistering lasting one to two weeks. Episodes of itching may recur up to a
year thereafter, even though there is no longer a visible rash. Irritation is, in part, caused
by calcium oxalate raphides. Dried parts of the plants can be handled with bare hands with
little or no effect.
Agave is a genus within the family Agavaceae, which is curre ntly placed within the order
Asparagales. Agaves were once classified in the lily family, Liliaceae, but most references
now include them in their own family, Agavaceae. The genus Agave is divided into two
subgenera: Agave and Littaea.
Agaves have long presented special difficulties for taxonomy; variations within a species
may be considerable, and a numbe r of named species are of unknown origin and may just
be variants of original wild species.
Spanish and Portuguese explore rs probably brought agave plants back to Europe with
the m, but the plants became popular in Europe during the nineteenth century when many
types we re imported by collectors. Some have been continuously propagated by offset since
then, and do not consistently resemble any species known in the wild, although this may
simply be due to the differences in growing conditions in Europe.

Fresh,or dry in abcess,plexitis.
Juice he rbal with honey in bronchitis.
Cutting leaf middle in 1 glass cold boiling wate r for 6 hours.
After filtering use 1 table spoon 3 times/day before food.

Chapter 3.
1.Cultivate herbs heal.
Robinia pseudoacacia L.
2 tbl.s p.mass flowe rs ,flowers calendula ,roots couch grass,like taking 10:5:2,boil in weak
fire 7-8 min.in ½ glasses water,infuse 1 hour,filter.
Use ¼-1/3 glass /day to the food in acute and chronic cystitis,pyelonephritis.
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With a trunk up to 0.8 m diameter (exceptionally up to 52 m tall [1] and 1.6 m diameter in
very old trees), with thick, deeply furrowed blackish bark. The leaves are 10–25 cm long,
pinnate with 9–19 oval leaflets, 2–5 cm long and 1.5–3 cm broad. Each leaf usually has a
pair of short thorns at the base, 1–2 mm long or absent on adult crown shoots, up to 2 cm
long on vigorous young plants. The intensely fragrant flowe rs are white, borne in
pendulous racemes 8–20 cm long, and are considered edible. The fruit is a legume 5–10 cm
long, containing 4–10 seeds.
Although similar in gene ral appearance to Honey locust, it lacks that tree's characteristic
long branched spines on the trunk, instead having the pairs of short thorns at the base of
each leaf; the leaflets are also much broader.
Native from Pennsylvania to northern Georgia and westward as far as Arkansas and
Oklahoma, but has been widely spread. Reaches the height of seventy feet with a trunk
three or four feet in diameter, with brittle branches that form an oblong narrow head.
Spreads by underground shoots. The leaflets fold together in wet weather, also at night;
some change of position at night is the habit of the entire leguminous family.
     Bark: Dark gray brown tinged with red, deeply furrowed, surface inclined to scale.
        Branchlets at first coated with white silvery down. This soon disappears and they
        become pale green, afterward reddish brown. Prickles develop from stipules, are
        short, some what triangular, dilated at base, sharp, dark purple, adhe ring only to the
        bark, but persistent.
     Wood: Pale yellowish brown; heavy, hard, strong, close-grained and very durable in
        contact with the ground. Sp. gr., 0.7333; we ight of cu. ft., 45.70 lbs.
     Winter buds: Minute, naked, three or four together, protected in a depression by a
        scale-like covering lined on the inner surface with a thick coat of tomentum and
        opening in early spring; whe n forming are covered by the swollen base of the
     Leaves: Parallel, compound, odd-pinnate, eight to fourteen inches long, with slender
        hairy petioles, grooved and s wollen at the base. Leaflets petiolate, seven to nine, one
        to two inches long, one-half to three-fourths of an inch broad, emarginate or
        rounded at apex. They come out of the bud conduplicate, yellow green, covered with
        silvery down which soon disappears; whe n full grown are dull dark green above,
        pale r beneath. Feather-veined, midvein prominent. In autumn they turn a clear pale
        yellow. Leafs out relatively late in spring. Stipules linear, downy, membranous at
        first, ultimately developing into hard woody prickles, straight or slightly curved.
        Each leaflet has a minute stipel which quickly falls and a short petiole.
     Flowe rs: May or June, after the leaves. Papilionaceous. Perfect, borne in loose
        drooping racemes four to five inches long, cream-white, about an inch long, nectar
        bearing, fragrant. Pedicels slender, half an inch long, dark re d or reddish green.
     Calyx: Campanulate, givvous, hairy, five-toothed, slightly two-lipped, dark green
        blotched with red, especially on the upper side teeth valvate in bud.
     Corolla: Imperfectly papilionaceous, petals inserted upon a tubular disk; standard
        white with pale yellow blotch; wings white, oblong-falcate; keel petals incurved,
        obtuse, united below.
     Stamens: Ten, inserted, with the petals, diadelphous, nine inferior, united into a
        tube which is cleft on the upper side, superior one free at the base. Anthers two-
        celled, cells opening longitudinally.
     Pistil: Ovary s upe rior, linear-oblong, stipitate, one-celled; style inflexed, long,
        slender, bearded; stigma capitate; ovules several, two-ranked.
     Fruit: legume two-valved, s mooth three to four inches long and half an inch broad,
        usually four to eight seeded. Ripens late in autumn and hangs on the branches until
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        early spring. Seeds dark orange brown with irregular markings. Cotyledons oval,
Black locust is a major honey plant in eastern USA, and, having been taken and planted in
France, is the source of the renowned acacia monofloral honey from France. Flowe ring
starts after 140 growing degree days.
In Europe it is often planted alongside streets and in parks, especially in large cities,
because it tolerates pollution well. The species is uns uitable for small gardens due to its
large size and rapid growth, but the cultivar 'Frisia', a selection with bright yellow-green
leaves, is occasionally planted as an ornamental tree.
Black locust has nitrogen-fixing bacteria on its root system; for this reason it can grow on
poor soils and is an early colonize r of disturbed areas.
In 1900 it was reported that the value of Robinia pseudacacia is practically destroyed in
nearly all parts of the United States beyond the mountain forests which are its home by
locust borers which riddle the trunk and branches. Were it not for these insects it would be
one of the most valuable timbe r trees that could be planted in the northe rn and middle
states. Young trees grow quickly and vigorously for a number of years, but soon become
stunted and diseased, and rarely live long enough to attain any commercial value.[2]

Black locust is a ring-porous hardwood.
The wood is extremely hard, resistant to rot and long lasting, making it prized for fence
posts and small watercraft. As a young man, Abraham Lincoln spent much of his time
splitting rails and fence posts from black locust logs. Flavonoids in the heartwood allow the
wood to last over 100 years in soil.[3] In the Netherlands and some other parts of Europe,
black locust is the most rot-resistant local tree, and projects have started to limit the use of
tropical wood by promoting this tree and creating plantations. It is one of the heaviest and
hardest woods in North Ame rica.
Black Locust is highly valued as firewood for wood-burning stoves; it burns slowly, with
little visible flame or smoke, and has a higher heat content than any other species that
grows widely in the Eastern United States, comparable to the heat content of anthracite".[4]
It is most easily ignited by insertion into a hot stove with an established coal bed. [citation needed]
For best results it should be seasoned like any other hardwood, however black locust is also
popular because of its ability to burn even when wet. [5] In fireplaces it can be less
satisfactory because knots and beetle damage make the wood prone to "spitting" coals for
distances of up to several feet.[citation needed] If the Black Locust is cut, split, and cured while
relatively young (within ten years), thus minimizing beetle damage, "spitting" proble ms
are minimal.
It is also planted for fire wood because it grows rapidly, is highly resilient in a variety of
soils, and it grows back even faster from its stump after harvest by using the existing root
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With fertilizer prices rising, the importance of black locust as a nitrogen-fixing species is
also noteworthy. The mass application of fertilizers in agriculture and forestry is
increasingly expensive; therefore nitrogen-fixing tree and shrub s pecies are gaining
importance in managed forestry. [5]
[edit] Toxicity
Like the honey locust, the black locust reproduces through its distinctive hanging pods.
Black locust's pods are smaller and lighte r, and thus easily carried long distances by the
wind. Unlike the pods of the honey locust, but like those of the related European
Laburnum, the black locust's pods are toxic. In fact, every part of the tree, especially the
bark, is considered toxic, with the exception of the flowe rs. However, various reports have
suggested that the seeds and the young pods of the black locust can be edible when cooked,
since the poisons that are contained in this plant are decomposed by heat. Horses that
consume the plant show signs of anorexia, depression, diarrhea, colic, weakness, and
cardiac arrhythmia. Symptoms usually occur about 1 hour following consumption, and
immediate veterinary attention is required.
The name locust is said to have been given to Robinia by Jesuit missionaries, who fancied
that this was the tree that supported St. John in the wilde rness, but it is native only to
North Ame rica. The locust tree of Spain (Ceratonia siliqua or Carob Tree), which is also
native to Syria, is supposed to be the true locust of the New Testament; the fruit of this tree
may be found in the shops under the name of St. John's bread. [2]
Robinia is now a North American genus, but traces of it are found in the Eocene and
Miocene rocks of Europe

Amelanchier canadiesis L.medic.
1 table spoon flowers in 1 glass hot water,infuse 2 hour,filter.
Use 1-2 table spoon 4 times/day in hypertension.


Amelanchier, also known as shadbus h, serviceberry, sarvisberry, juneberry, Saskatoon,
shadblow, shadwood, sugarplum, and wild-plum, is a genus of about 20 species of shrubs
and small deciduous trees in the Rosaceae (Rose family).
The genus is native to te mperate regions of the Northern He misphe re, growing primarily in
early successional habitats. It is most diverse taxonomically in North Ame rica, especially in
the northern United States and southern Canada, and is native to every state of the United
States except Hawaii. Two species also occur in Asia, and one in Europe. These plants are
valued horticulturally, and their fruits are important to wildlife. The systematics
(taxonomy) of shadbushes has long perplexed botanists, horticulturalists, and others, as
suggested by the range in numbe r of species recognized in the genus from 6 to 33 in two
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recent publications [1][2]. A major source of complexity comes from the occurrence of
apomixis (asexual seed production), polyploidy, and hybridization.[3]
Amelanchier species grow to 0.2–20 m tall, arborecent or s uckering and forming loose
colonies or dense clumps to single-stemmed. The bark is gray or less often brown, s mooth
or fissuring in older trees. The leaves are deciduous, cauline, alternate, simple, lanceolate to
elliptic to orbiculate, 0.5–10 x 0.5–5.5 cm, thin to coriaceous, with surfaces abaxially
glabrous or densely tomentose at flowe ring, abaxially glabrous or more or less hairy at
maturity. The inflorescences are terminal, with 1–20 flowe rs, erect or drooping, either in
clusters of one to four flowe rs, or in race mes with 4–20 flowe rs. The flowe rs have five white
(rarely somewhat pink, yellow, or streaked with red), linear to orbiculate petals, 2.6–
25 mm long, occasionally andropetalous (bearing apical micros porangia adaxially; only
known in this genus in A. nantucketensis). The flowers appear in early spring, "when the
shad run" according to tradition (leading to names such as "shadbush" ). The fruit is a
berry-like pome, red to purple to nearly black at maturity, 5–15 mm diameter, insipid to
delectably s weet, maturing in summe r. [3]
[edit] Etymology
The origin of the generic name Amelanchier is probably derived from the Provençal name
of the European Amelanchier ovalis. The name serviceberry comes from the similarity of
the fruit to the related European Sorbus. A widespread folk etymology states that the
plant's flowering time signaled to early Ame rican pioneers that the ground had thawe d
enough in spring for the burial of the winte r's dead. [citation needed] Juneberry refers to the
fruits of certain species becoming ripe in June. The name Saskatoon origi nated from a
Cree Indian noun misâskwatômina (misāskwatōmina, misaaskwatoomina) for Amelanchier
alnifolia. The city of Saskatoon, Saskatchewan is named after this plant.
[edit] Ecology
Amelanchier are preferred browse for deer and rabbits, and heavy browsing pressure can
suppress natural regeneration. Cate rpillars of Lepidopte ra such as Brimstone Moth,
Brown-tail, Grey Dagger, Mottled Umbe r, Rough Prominent, The Satellite, Winter Moth,
Limenitis arthemis and othe r herbivorous insects also have a taste for serviceberry. Many
insects and diseases that attack orchard trees also affect this genus, in particular trunk
borers and Gymnosporangium rust. In years when late flowe rs overlap those of wild roses
and brambles, bees may spread bacterial fireblight.
[edit] Uses and cultivation
The fruit of several species are excellent to eat raw, tasting like a slightly nutty blueberry,
though their popularity with birds makes harvesting difficult. Fruit is harvested locally for
pies and jams. The saskatoon be rry is harvested comme rcially. The Native American food
pemmican was flavored by shadbus h fruits in combination with fat and dried meats, and
the stems were made into arrow shafts.
Several species are very popular orname ntal shrubs, grown for their flowe rs, bark, and fall
color. All need similar conditions to grow well, requiring good drainage, air circulation (to
discourage leaf diseases), watering during drought and acceptable soil. Note that species
names are often used interchangeably in the nursery trade. Many A. arborea plants that
are offered for sale are actually hybrids, or entirely different s pecies.
The wood is brown, hard, close-grained, and heavy. The heartwood is reddish-brown, and
the sapwood is lighter in color. It can be used for tool handles and fishing rods.
Propagation is by seed, divisions and grafting. Serviceberries graft so readily that grafts
with othe r genera, such as Crataegus and Sorbus, are often successful.
George Washington planted specimens on the grounds of Mount Vernon.
A taxon commonly cited as Amelanchier "lamarckii" is very widely cultivated and
naturalized in Europe, whe re it was introduced in the 17th century; it is known to be of
North Ame rican origin, probably from eastern Canada. It is not currently known to occur
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in the wild, and is probably of hybrid origin between A. laevis and eithe r A. arborea or A.
canadensis; it is apomictic and breeds true from seed

Chapter 3.
Healing berries,fruits.
Cranbe rry.
Subgenus Oxycoccos, sect. Oxycoccos

       Vaccinium oxycoccos or Oxycoccos palustris (Common Cranbe rry or Northern
        Cranbe rry) is widespread throughout the cool temperate Northern Hemisphere,
        including northern Europe, northern Asia and northern North America. It has small 5-
        10 mm leaves. The flowers are dark pink, with a purple central spike, produced on finely
        hairy stems. The fruit is a small pale pink berry, with a refreshing sharp acidic flavour.
       Vaccinium microcarpum or Oxycoccos microcarpus (Small Cranberry) occurs in
        northern Europe and northern Asia, and differs from V. oxycoccus in the leaves being
        more triangular, and the flower stems hairless. Some botanists include it within V.
       Vaccinium macrocarpon or Oxycoccos macrocarpus (Large cranbe rry, Ame rican
        Cranbe rry, Bearberry) native to northeastern North America (eastern Canada, and
        eastern United States, south to North Carolina at high altitudes). It differs from V.
        oxycoccus in the leaves being larger, 10-20 mm long, and in its slightly apple- like taste.

Subgenus Oxycoccos, sect. Oxycoccoides

       Vaccinium erythrocarpum or Oxycoccos erythrocarpus (Southern Mountain Cranberry)
        native to southeastern North America at high altitudes in the southern Appalachian
        Mountains, and also in eastern Asia.

Vaccinium oxycoccos flowers

Cranberries are related to bilberries, blueberries, and huckleberries, all in Vaccinium subgenus
Vaccinium. These differ in having stouter, woodier stems forming taller shrubs, and in the bell-
shaped flowers, the petals not being reflexed.

Some plants of the completely unrelated genus Viburnum are sometimes inaccurately called
"highbush cranberries" (Viburnum trilobum).

Cranberries are susceptible to false blossom, a harmful but controllable phytoplasma disease
common in the eastern production areas of Massachusetts and New Jersey.

Etymology and history.
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The Cranberry Harvest on the Island of Nantucket, Eastman Johnson, 1880.

The name cranberry derives from "craneberry", first named by early European settlers in
America who felt the expanding flower, stem, calyx, and petals resemb led the neck, head, and
bill of a crane. Another name used in northeastern Canada is mossberry. The traditional English
name for Vaccinium oxycoccos, fenberry, originated from plants found growing in fen (marsh)

In North America, Native Americans were the first to use cranberries as food. Native Americans
used cranberries in a variety of foods, especially for pemmican, wound medicine and dye.
Calling the red berries Sassamanash, natives may have introduced cranberries to starving
English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving
feasts. American Revolutionary War veteran Henry Hall is credited as first to farm cranberries in
the Cape Cod town of Dennis around 1816. In the 1820s cranberries were shipped to Europe. [4]
Cranberries became popular for wild harvesting in the Nordic countries and Russia[citation needed].
In Scotland, the berries were originally wild- harvested but with the loss of suitable habitat, the
plants have become so scarce that this is no longer done.

Cultivation and uses.
Geography and bog method.

Cranberry harvest in New Jersey

Cranberries are a major commercial crop in the U.S. states of Maine, Massachusetts, Michigan,
Minnesota, New Jersey, Oregon, Washington, and Wisconsin, as well as in the Canadian
provinces of British Columbia, New Brunswick, Ontario, Nova Scotia, Newfoundland and
Quebec. According to the Economic Research Service of the United States Department of
Agriculture, Wisconsin is the leading producer of cranberries, with over half of U.S. production.
Massachusetts is the second largest U.S. producer, with 28% of total domestic production. A
very small production is found in southern Chile, in the Baltic States, and in Eastern Europe.

Historically, cranberry beds were constructed in wetlands. Currently cranberry beds are
constructed in upland areas that have a shallow water table. The topsoil is scraped off to form
dikes around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The
surface is laser leveled with a slight crown in the center to facilitate drainage. Beds are
frequently drained with socked tile in addition to the perimeter ditch. In addition to making it
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possible to hold water, the dikes allow equipment to service the beds without driving on the
vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for
spring and autumn frost protection.


Cranberry vines are propagated by moving vines from an established bed. The vines are spread
on the surface of the sand of the new bed and pushed into the sand with a blunt disk. The vines
are watered frequently during the first few weeks until roots form and new shoots grow. Beds are
given frequent light application of nitrogen fertilizer during the first year. The cost of
establishment for new cranberry beds is estimated to be about US$70,000 per hectare.

A common misconception about cranberry production is that the beds remain flooded throughout
the year. During the growing season cranberry beds are not flooded, but are irrigated regularly to
maintain soil moisture. Beds are flooded in the autumn to facilitate harvest and again during the
winter to protect against low temperatures. In cold climates like Wisconsin, Massachusetts, and
eastern Canada the winter flood typically freezes into ice, while in warmer climates the water
remains liquid. When ice forms on the beds, trucks can be driven onto the ice to spread a thin
layer of sand that helps to control pests and rejuvenate the vines. Sanding is done every three to
five years.

Harvesting and food uses

Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is
usually in late September or early October. To harvest cranberries, the beds are flooded with six
to eight inches of water above the vines. A harvester is driven through the beds to remove the
fruit from the vines. For the past 50 years, water reel type harves ters have been used. Harvested
cranberries float in the water and can be corralled into a corner of the bed and conveyed or
pumped from the bed. From the farm, cranberries are taken to receiving stations where they are
cleaned, sorted, and stored prior to packaging or processing.

Although most cranberries are wet-picked as described above, 5-10% of the US crop is still dry-
picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised
and can be sold as fresh fruit instead of having to be immediately frozen or processed. Originally
performed with two-handed comb scoops, dry picking is today accomplished by motorized,
walk-behind harvesters which must be small enough to traverse beds without damaging the

White cranberry juice drinks are made from regular cranberries that have been harvested after
the fruits are mature, but before they have attained their characteristic dark red color. Yields are
lower on beds harvested early and the early flooding tends to damage vines, but not severely.

About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened
dried cranberries. The remaining 5% is sold fresh to consumers. Cranberries destined for
processing are usually frozen in bulk containers shortly after arriving at a receiving station. To
allow air movement deterring decay, cranberries for fresh market are stored in shallow bins or
boxes with perforated or slatted bottoms. Because harvest occurs in late autumn, cranberries for
fresh market are frequently stored in thick walled barns without mechanical refrigeration.
Temperatures are regulated by opening and closing vents in the barn as needed.
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Usually cranberries as fruit are served as a compote or jelly, often known generically as
cranberry sauce. Such preparations are traditionally served with roast turkey meat and are
considered by some to be a staple of English Christmas dinners, and the Canadian and US
holiday Thanksgiving. The berry is also used in baking (muffins, scones and cakes) but, unlike
many other berries, is normally considered too sharp to be eaten unaccompanied.

Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used
directly in recipes without thawing.[5]

Cranberry juice is a major use of cranberries; it is usually either sweetened to reduce its natural
severe tartness and make "cranberry juice cocktail" or blended with other fruit juices. A cocktail,
the Cosmopolitan, is made with cranberry juice.

Cranberry wine is a well known product in some of the cranberry- growing regions of the United
States made from either whole cranberries, cranberry juice or cranberry j uice concentrate.

10 gr.leafs in 100 ml.water             ,use   1    table   spoon    3   times/day     in   kidney
stones,gout,rheumatis m.

Chapter 4.
Vegetables Heal.Cabbage.
Fresh cabbage juice drink warm ½ glass 3 times/day to the food for scars healing,in hypo-
acid gastritis,atony intestine 4 weeks,in atherocle rosis,kidneys,heart,wate r-salt
metabolism,like dietic for body weight lost,ribse throat,mouth cavity in inflammations.


Cabbage farmer in Gardena, California, 1951
The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native
to the Mediterranean region, whe re it is common along the seacoast. Also called sea
cabbage and wild cabbage, [2] it was known to the ancient Greeks and Romans; Cato the
Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage
which surpasses all other vegetables." [3] The English name derives from the Normanno-
Picard caboche (head), pe rhaps from boche (s welling, bump). Cabbage was developed by
ongoing artificial selection for suppression of the inte rnode length.
The only part of the plant that is normally eaten is the leafy head; more precisely, the
spherical cluster of immature leaves, excluding the partially unfolded outer leaves.
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Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called 'cabbage
head' is widely consumed raw, cooked, or preserved in a great variety of dishes. [4][citation

Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and
eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure (from
Provençal garburo) is a thick soup of cabbage or other vegetables with bacon. Cabbage
may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is
also used in many popular dishes in India.
Boiling tende rizes the leaves and releases sugars, which leads to the characteristic
"cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking
odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats
and other dis hes can be an excellent source of vitamins and dietary fiber. It is often
prepared and served with boiled meat and other vegetables as part of a boiled dinner.
Harold McGee has studied the development of unpleasant smells when cooking brassicas
and reports that they develop with prolonged cooking. According to Corriher's
Compendium s mell doubles when prolonging cooking from 5 to 7 minutes; for best results
cabbage should be sliced thinly and cooked for 4 minutes.
Cabbage rolls, a type of dolma, are an East European and Middle Eastern delicacy. The
leaves are softened by parboiling or by placing the whole head of cabbage in the freezer,
and then stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called
holishkes in Yiddis h. A vegetable stuffed with shredded cabbage and then pickled is called

Bulgarian Cabbage
The largest cabbage dis h is made in Macedonian city of Prilep, with 80,191 sarmas
(cabbage rolls).[6]
Bubble and squeak consists of potatoes and cabbage or, especially formerly, potatoe s,
cabbage and meat fried together. Potatoes and cabbage or other greens boiled and mashed
together make up a dish called colcannon, an Irish Gaelic word meaning white-headed
cabbage, grounded in Old Iris h terms for cabbage or kale (cāl), head (cend or cenn) and
white (find). In the Ame rican South and Midland, corn dodgers we re boiled as dumplings
with cabbage and ham.[7]
[edit] Ferme nted and preserved
Cabbage is the basis for the German saue rkraut, Chinese suan cai and Korean kimchi. To
pickle cabbage it is cut fine, placed in a jar, cove red with a brine made of its own juice with
salt, and left in a warm place for several weeks to ferment. Sauerkraut (colloquially simply
"kraut") was historically prepared at home in large batches, as a way of storing food for
the winter. The word comes from German sauer (sour) and kraut (plant or cabbage) (Old
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High German sūr and krūt). Cabbage can also be pickled in vinegar with various spices,
alone or in combination with other vegetables. (Turnips can be cured in the same way.)
Korean baechu kimchi is usually sliced thicker than its European counterpart, and the
addition of onions, chillies, papaya, gin, minced garlic and ginger is common.
Medicinal prope rties.
   Cabbage,                             raw
   Nutritional value per 100 g (3.5 oz)
   Energy 20 kcal 100 kJ
   Carbohydrates                      5.8 g
   - Sugars 3.2 g
   - Dietary fiber 2.5 g
   Fat                                0.1 g
   Protein                            1.28 g
   Thiamine (Vit. B1) 0.061 mg        5%
   Riboflavin (Vit. B2) 0.040 mg 3%
   Niacin (Vit. B3) 0.234 mg          2%
   Pantothenic acid (B5) 0.212 mg 4%
   Vitamin B6 0.124 mg                10%
   Folate (Vit. B9) 53 μg             13%
   Vitamin C 36.6 mg                  61%
   Calcium 40 mg                      4%
   Iron 0.47 mg                       4%
   Magnesium 12 mg                    3%
   Phosphorus 26 mg                   4%
   Potassium 170 mg                   4%
   Zinc 0.18 mg                       2%
   Percentages are relative to US
   recommendations     for     adults.
   Source: USDA Nutrient database
Cabbage is an excellent source of Vitamin C. It also contains significant amounts of
glutamine, an amino acid, which has anti-inflammatory properties.
It is a source of indole-3-carbinol, or I3C, a compound used as an adjuvent therapy for
recurrent respiratory papillomatosis, a disease of the head and neck caused by human
papillomavirus (us ually types 6 and 11) that causes growths in the airway that can lead to
In European folk medicine, cabbage leaves are used to treat acute inflammation. [8] A paste
of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to
reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in
breastfeeding women.[9]
Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers [10].
There are many varieties of cabbage based on shape and time of maturity. [11] Cabbages
grown late in autumn and in the beginning of winte r are called coleworts; their leaves do
not form a compact head.[12] "Colewort" may also refer to a young cabbage. The word
comes from Latin caulis (stalk of a plant, cabbage) and Old Englis h wyrt (he rb, plant, root).
A drumhead cabbage has a rounded, flattened head. An oxheart cabbage has an oval or
conical head. A pickling cabbage, such as the red-leafed cabbage, is especially suitable for
pickling; krautman is the most common variety for comme rcial production of sauerkraut.
Red cabbage is a s mall, round-headed type with dark re d leaves. Savoy cabbage has a
round, compact head with crinkled and curled leaves.[13][14] Winter cabbage will survive the
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winter in the open in mild regions such as the southern United States; the name is also used
for Savoy cabbage.[15] Other traditional varieties include "Late Flat Dutch", "Early Jersey
Wakefield" (a conical variety) and "Danis h Ballhead" (late, round-headed).
chapter 5.
Mushrooms heal.
Claviceps purpurea tulas ne.
Claviceps purpurea
From Wikipedia, the free encyclopedia

Claviceps purpurea

Claviceps purpurea
Scientific classification
   Kingdom: Fungi
   Division: Ascomycota
   Class:    Sordariomycetes
   Subclass: Hypocreomycetidae
   Orde r:     Hypocreales
   Family:     Clavicipitaceae
   Genus:      Claviceps
Binomial name
Claviceps                  purpurea
(Fr.) Tul. 1883
ecological races
      G1 — land grasses of open
        meadows and fields;
      G2 — grasses from moist,
        forest,   and    mountain
      G3     (C. purpurea var.
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         spartinae) — salt marsh
         grasses            (Spartina,
Claviceps purpurea is a fungus that grows on the ears of rye and related cereal and forage
plants. Consumption of grains or seeds contaminated with the fruiting structure of this
fungus, the ergot sclerotium, can cause ergotism in humans and other mammals.[1][2]. C.
purpurea most commonly affects outcrossing species such as rye (its most common host), as
well as triticale, wheat and barley. It affects oats only rarely.

Life cycle

fruiting bodies with head and stipe on Sclerotium
An ergot kernel called Sclerotium clavus develops when a floret of flowering grass or cereal
is infected by a spore of C. purpurea. The infection process mimics a pollen grain growing
into an ovary during fe rtilization. Because infection requires access of the fungal spore to
the stigma, plants infected by C. purpurea are mainly outcrossing species with open flowe rs,
such as rye (Secale cereale) and Alopecurus. The proliferating fungal mycelium then
destroys the plant ovary and connects with the vascular bundle originally intended for
feeding the developing seed. The first stage of ergot infection manifests itself as a white soft
tissue (known as Sphacelia segetum) producing sugary honeydew, which often drops out of
the infected grass florets. This honeyde w contains millions of asexual spores (conidia)
which are dispersed to othe r florets by insects or rain. Later, the Sphacelia segetum convert
into a hard dry Sclerotium clavus inside the husk of the floret. At this stage, alkaloids and
lipids (eg ricinoleic acid) accumulate in the Sclerotium.
When a mature Sclerotium drops to the ground, the fungus re mains dormant until proper
conditions trigger its fruiting phase (onset of spring, rain pe riod, need of fresh
temperatures during inter, etc.). It germinates, forming one or several fruiting bodies with
head and stipe, variously colored (resembling a tiny mushroom). In the head, threadlike
sexual spores are forme d, which are ejected simultaneously, when suitable grass hosts are
flowe ring. Ergot infection causes a reduction in the yield and quality of grain and hay
produced, and if infected grain or hay is fed to livestock it may cause a disease called
ergotis m.
Insects, including flies and moths, have been shown to carry conidia of Claviceps species,
but if insects play a role in spreading the fungus from infected to healthy plants is
 Host range.
Early, scientists have observed Claviceps purpurea on other Poaceae as Secale cereale. 1855,
Grandclement[4] described ergot on Triticum aestivum. During more than a century
scientists aimed to describe specialized species or specialized varieties inside the species
Claviceps purpurea. That's how are created the species
      Claviceps microcephala Tul. (1853)
      Claviceps wilsonii Cooke (1884)
now Neobarya aurantiaca
Later scientists tried to detemine host varieties as
      Claviceps purpurea var. agropyri
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     Claviceps purpurea var. purpurea
     Claviceps purpurea var. spartinae
     Claviceps purpurea var.wilsonii.
But molecular biology hasn't confirmed this hypothesis but has distinguished three groups
differing in their ecological s pecificity.
     G1 — land grasses of open meadows and fields;
     G2 — grasses from moist, forest, and mountain habitats;
     G3 (C. purpurea var. s partinae) — salt marsh grasses (Spartina, Distichlis).
The criteria to distinguish different groups was the morphology, the color or the density of
the sclerotia or the size or the shape of the conidias or the size of the ascospores.
[edit] Epide miology
Claviceps purpurea has been known to mankind for a long time, and its appearance has
been linked to extremely cold winte rs that we re followe d by rainy s prings.[citation needed]
The sclerotial stage of C. purpurea conspicuous on the heads of ryes and other such grains
is known as ergot. Sclerotia germinate in spring after a period of low tempe rature. A
temperature of 0-5°C for at least 25 days is required. Water before the cold period is also
necessary. [5] Favorable temperatures for germination are in the range of 18-30°C, (optimal
20°C) while temperatures above 37°C will cause rapid germination of conidia.[citation needed]
Sunlight has a chromogenic effect on the mycelium with intense coloration.[citation needed]

Ergot-de rived drug to stop postnatal bleeding
Main article: Ergotism
The disease cycle of the ergot fungus was first described in 1853 [6], but the connection with
ergot and epide mics among people and animals was reported already in a scientific text in
1676[7]. The ergot sclerotium contains high concentrations (up to 2% of dry mass) of the
alkaloid ergotamine, a complex molecule consisting of a tripeptide -derived cyclol-lactam
ring connected via amide linkage to a lysergic acid (ergoline) moiety, and other alkaloids of
the ergoline group that are biosynthesized by the fungus.[8] Ergot alkaloids have a wide
range of biological activities including effects on circulation and neurotrans mission.[9]
Ergotism is the name for sometimes severe pathological syndromes affecting humans or
animals that have ingested ergot alkaloid-containing plant material, such as ergot-
contaminated grains. Monks of the order of St. Anthony the Great specialized in treating
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ergotis m victims [10] with balms containing tranquilizing and circulation-stimulating plant
extracts; they were also skilled in amputations. [citation needed] The common name for ergotis m
is "St. Anthony's Fire"[10], in reference to monks who cared for victims as well as
symptoms, such as severe burning sensations in the limbs. [11] These are caused by effects of
ergot alkaloids on the vascular system due to vasoconstriction of blood vessels, sometimes
leading to gangrene and loss of limbs due to severely restricted blood circulation.
The neurotropic activities of the ergot alkaloids may also cause hallucinations and
attendant irrational behaviour, convulsions, and even death. [8][9] Other symptoms include
strong uterine contractions, nausea, seizures, and unconsciousness. Since the middle ages,
controlled doses of ergot we re used to induce abortions and to stop maternal bleeding after
childbirth.[12] Ergot alkaloids are also used in products such as Cafergot (containing
caffeine and ergotamine [12] or ergoline) to treat migraine headaches. Ergot extract is no
longe r used as a pharmaceutical preparation.[citation needed]
Ergot contains no lysergic acid diethylamide (LSD) but ergotamine, which is used to
synthesize lysergic acid, an analog of and precursor for synthesis of LSD. Moreover, ergot
sclerotia naturally contain some amounts of lysergic acid. [13]

Sphacelia segetum on potato dextrose agar
Potato dextrose agar, wheat seeds or oat flour are suitable substrates for growth of the
fungus in the laboratory. [14]. Agricultural production of Claviceps purpurea on rye is used
to product ergot alkaloids. Biological production of ergot alkaloids is also carried out by
saprophytic cultivations.
[edit] Speculations
Human poisoning due to the consumption of rye bread made from ergot-infected grain was
common in Europe in the Middle Ages. The epide mic was known as Saint Anthony's
fire [10], or ignis sacer.
Linnda R. Caporael posited in 1976 that the hysterical symptoms of young women that had
spurred the Salem witch trials had been the result of consuming ergot-tainted rye.[15]
However, her conclusions we re later disputed by Nicholas P. Spa nos and Jack Gottlieb,
after a review of the historical and medical evidence. [16] Other authors have likewise cast
doubt on ergotis m having been the cause of the Salem witch trials.[17]
The Great Fear in France during the Revolution has also been linked by some historians to
the influence of ergot.[citation needed]
British author John Grigsby claims that the presence of ergot in the stomachs of some of
the so called 'bog-bodies' (Iron Age human remains from peat bogs N E Europe such as
Tollund Man), reveals that ergot was once a ritual drink in a prehistoric fertility cult akin
to the Eleusinian Mysteries cult of ancient Greece. In his book Beowulf and Grendel he
argues that the Anglo-Saxon poem Beowulf is based on a memory of the quelling of this
fertility cult by followe rs of Odin. He states that Beowulf, which he translates as barley-
wolf, suggests a connection to ergot which in German was known as the 'tooth of the wolf'

In gynecology use sclerocia powde r 1 gr ,dailt -5 gr.
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And water infusion 6 gr a such sclerocia in 200 ml.water,3 table spoons/day for shortening
uterus and stop uterus bleeding.
Poisoning mushroom!

Chapter 6.
Herbal healing collections in diseases.
1.Respiratory diseases.
Leafs coltsfoot 1 part.
Leafs plantain 2 parts.
Herb horse tail field 3 parts,flowe rs primrose 4 parts.
1 table spoon mass infuse in 1 glass water,drink for a day 1-2 glass warm infusion.

Acute gastritis,with food poisoning.
Herb hypericum perforatum 1 part,herb agrimonia 1 part,leaf plantain 2 part,leaf mint-2
parts,flowe rs cammomile-2 parts.
6 gr.mass boil in 0.5l.wate r,infuse 30 min.
Use warm ½ glass /day.

3.Liquid stool in chronic cholecystitis.
Flowe rs sandy everlasting 2 parts,flowe rs calendula 2 parts,he rb oiganum 2 parts,flowe rs
cornflowe r 1 part.
10 gr.mass in 1 glass water,warm drink 1/3 glass before 30 min to the food 3 months.

4.Kidney heal.
Leaf nettle 1 part,leaf strawbe rry 1 part,leaf birch 2 part,flax seed 5 parts.
1 table spoon mass in 1 glass water,drink 1-2 glass /day to the food.

5.Metabolis m destroy.
Sugar diabetes.
40 gr oats haw in 0.5l.hot water,boil 30 min,infuse 2 hour,use ½ glass 3 times/day before

Leafs mint and valeriana root a same.
1 table spoon mass in 1 glass hot water,drink 1 glass before sleep.

Herb horse tail field,flowe rs cammomile,herb hypericum perforatum a same.
2 table spoon mass in 0.5l.hot water,boil 15 min.
Warm infusion use for compresses for healing and abcess.

   6. Herbs have been used for centuries - and still are still being used - in this country any
      many other parts of the world for all sorts of reasons. We offer advice and information
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      about growing and using herbs - in your cooking and medicinal uses.
   7. Herb gardening is once again gaining in popularity as we move away from synthetic
      drugs and chemicals.
    8. Never forget that we (mankind) got as far as we have by using herbs for eating and
        healing. There was no National Health - or even easy access to doctors until after 1940.
        We got that far with the use of herbs! In the days of 'conversation' Advice and
        information about herbs was freely available and handed down through generations. As
        other forms of communication have developed, and modernisation has been the 'Go word'
        Herbs have lost some of their importance in the western civilizations.
On that time we meet about herbs kinds healing in diseases from Russian and where they are
used ,like in collections.
On that time also a herbal healing is most famous in alternative medicine.
Many herbalists founds a much new methods for finding a best healing a not curable diseases.

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