Sage

Scientific Name: Salvia officinalis, Salviae folium

Common Names:  Common Sage, Garden Sage, Kitchen Sage, Spanish sage, Dalmatian Sage,
Broadleaf Sage, Narrow-leaved sage

Description:

Sage are evergreen perennial shrubs that grows up to 75 cm high with woody, branching
stem. The leaves are grayish green in color and has a bluish violet flowers in summer.
The shape is like a lance with prominent veins and fine hair-like filaments on the sides.
The sage herbs have sweet, savory flavor that are harvested just before flowering. 

Sage was originally grown in southern and Eastern Europe, around the Mediterranean and
in Asia Minor.  It is often used in Greek, Italian and Middle Eastern cuisine.

Sage is available fresh or dried whole or powdered.  It is usually used to season
poultry, pork and other meat dishes.

Fresh leaves are most sought after for culinary use because of its aromatic, subtle
flavor. One can store fresh herbs in plastic bags and placed inside refrigerator.

Dried sage should be kept in an air-tight container and can be used to season dishes.


Health Benefits and Medicinal properties:

Sage is a very good source of Vitamin A(in the form of provitamin A carotenoid
phytonutrients), Vitamin C, Vitamin K, Vitamin B complex(folic acid, thiamin,
pyridoxine and riboflavin), calcium, iron and potassium, zinc, manganese, copper, and
magnesium.

Sage also contains a variety of volatile oils, flavonoids (apigenin, diosmetin, and
luteolin), and phenolic acids(rosmarinic acid) which acts as an anti-inflammatory
within the body. With the presence of these volatile oil, sage has become a powerful
antioxidant, protecting cells from being damaged by oxidation and forming cancerous
cells.

 This herb also has antiseptic properties, which can treat cuts and sores if prepared
as a wash.

Sage contains ketones; a-thujone, and ß-thujone, cineol, borneol, tannic acid; bitter
substances like cornsole and cornsolic acid; fumaric, chlorogenic, caffeic and
nicotinic acids; nicotinamide and estrogenic substances. These compounds have
anti-inflammatory, anti-bacterial, anti-allergic, anti-fungal, anti-spasmodic and
anti-septic properties.

Sage is low in fat and calories.

Cancer - as mentioned above, sage has become a powerful
antioxidant, protecting cells from being damaged by oxidation and forming cancerous
cells.

Memory loss- Sage can improve and enhance one's memory.

Sore throat and mouth infections - boil sage leaves and use it to gargle.

Hot flushes - drink sage tea several times a day.

Hair loss and graying hair - boil sage leaves, let it cool and use it as a hair rinse.

Rheumatoid arthritis - sage has anti-inflammatory properties.


Adverse Effects:

Sage when used in large amounts can cause nervous irritation, convulsions or even

death. Those with epilepsy should avoid this in huge amounts.

Guava

Scientific name: Psidium guajava

Description: 

Guava is indigenous to the Central American region and are cultivated and naturalized throughout the tropics as well as in some subtropical regions. The guava tree is aperennial shrub or a general shade tree that grows up to a height of 4 meters.  It leaves have conspicuous veins, are oblong and tapered at the end. Its green to yellowish fruits contain numerous seeds with a reddish, pink or yellowish flesh that is very delectable as well as nutritious.

Nutritional value:

Guavas are rich in vitamins A and C.  A big guava contains over four times the amount of vitamin C as a single orange (212 mg/100 g fruit) and the quantity of vitamin C increases as the fruit matures. The seeds are known to be rich in omega-3 and omega-6 polyunsaturated fatty acids.  Depending on the variety, guava has good levels of the dietary minerals that includes phosphorus, potassium, calcim, and magnesium.

Parts Used: Fresh or dried leaves, bark, fruits.

Medicinal Properties:

The guava fruit,leaves and bark of the plant possess some therapeutic properties and have been known to treat various disorders.

The guava with a reddish flesh are extremely rich in antioxidants than the yellowish-green ones.  The guava fruit has carotenoids, flavonoids, saponins, essential oils, eugenol, lectins, triterpenes as well as polyphenols. The fruit is also considered to be an excellent source of a dietary fiber known as pectin. 

The guava leaf is high in flavonoids and quercetin, in fact, the majority of the medicinal properties of guava are attributed to the flavonoids seen in the fruits and leaves.

Indication:

1. Acute Diarrhea, Gastroenteritis, intestinal worm, dysmenorrhea,gastric disorders

Pound guava leaf and boil in a 1 liter of water.  Drink infusions prepared with guava leaves as a tea. Some would combine leaves and bark to prepare a decoction. In tropical countries, townfolks use the leaves, roots, barks as well as the unripe fruits of guava to treat such disorders because of the presence of quercetin and other flavonoids in the guava plant.

2. Nausea and Vomiting

same as above.

3. Vaginal discharges

Prepare a decoction with leaves and bark of the guava tree and use it as a vaginal wash.

4. Toothaches;Bad Breath; Bleeding gums; Mouth sores; sore throat and laryngitis

Chew leaves of guava.  Some would prefer to chew the young leaves of the guava. Others use a decoction prepared with the leaves of guava and use it as a gargle.

5. Wound and skin ulcers

Prepare a decoction of leaves and/ or barks of guava trees or an infusion prepared with guava flowers.  Some would pound the guava leaves and apply it as a poultice over the wound. Guava leaves and bark are used traditionally as a disinfectant and antiseptic.

6. Cough, sore throat and laryngitis

Eat guava fruit for this it is excellent source of Vitamin C (Four times more than oranges).

7. Believed to alleviate hangover when tender guava leaves are chewed before taking intoxicating drinks.

THOUGH THE CONTENT OF THIS BLOG HAD BEEN TRIED & TESTED AND HAD BEEN USED AS FOLK/HERBAL MEDICINE IT IS STILL BEST TO CONSULT YOUR DOCTOR.

Mulberry

Scientific name: Morus alba

                                                                                                                                                                  

Description:
Morus or Mulberry is a deciduous tree that grows to the size of about 2 to 6 meters.  The leaves are generally rounded at the base with serrated margins and pointed tips. The reddish or yellowish-brown bark exudes a milky-colored sap believed to be mildly hallucinogenic.
The fruits are oval. When immature, the fruits are white or green to pale yellow with the hint of pink. When they are ripening they turn to bright red while a fully ripened mulberry is dark purple to black.
It is grown for its fruits as well as for its leaves as this is ecologically important in the cultivation of silkworms for they are used as feeds.

Medicinal Benefits:

It is known to bring relief or even cure the ff:
Anemia, Cough, Chronic hepatitis, Constipation, High Blood Pressure, Influenza,
Neurasthenia, Rheumatism, Ringworm, Sore Eyes (Conjunctivitis), Sores

Parts used:

Fresh or sun-dried leaves
Fresh or sun-dried roots
Fresh or sun-dried tender shoots
Sun-dried fruits

Indications and directions for use:

1. Sore Eyes (Conjunctivitis)

Boil sufficient amount of the leaves in water until half of it has evaporated. Wash eyes with it while the preparation is still warm.

2. Ringworm
Apply milk sap to affected area.

3. Sores
Collect old, dried leaves and grind into powder. Sprinkle the powder over the sore.

4. Constipation

Combine the powdered dried leaves with the finely ground sesame seeds (1:1). Add honey to taste.  Take half a teaspoon 3 times a day.

5. Anemia, Cough, Chronic hepatitis, High Blood Pressure, Influenza,
Neurasthenia, Rheumatism

Cook the mulberry fruits by steaming it. Let it dry under direct sunlight. Once dry, boil 15 g of sun-dried fruits in 150 mL water until only half of the mixture is left.  Drink it 2 to 3 times a day.