Herb

Hoodia Gordonni is gaining popularity as a natural appetite suppressant due to the fact that it has proven effective to suppress hunger and the desire to eat. There are so many manufacturers and online distributor of Hoodia Gordonni nowadays that you will have difficulties in distinguishing who are the companies that are legitimate and who are the companies that are selling fake products.

The existence of Hoodia Gordonni in the market gave chance to the people to have an access to this native herb from Africa. It is proven effective by the indigenous people there, as they have been using this herb for a long time. But due to the exploitation of different companies to this plant, the government of South Africa had already passed a law declaring this plant as an endangered plant, giving permission only to certain companies to grow and cultivate this plant.

By using Hoodia Gordonni, you will see that your desire to eat will be lessen therefore in effect, you will lose some weight in the long run. This is proven effective as there are many people around the world are already using it and already saw the miracles of this genius herb. No doubt that the reason why it already gained popularity is due to the fact that people already saw its potentials and its effect to our body.

Other research had concluded that it has positive effects on our body. It also strengthens our cardio vascular health making our heart stronger and healthier. This is a great additional benefit of this herb because while you are losing some weight, you are sure that you will still have a healthy body.

Hoodia Gordonni is considered nowadays as a genius herb that can give you the body that you want. Try it now for you to see the amazing effects of this plant!

Now you want to have more energy, be Healthier, look Younger, lose weight, and cleanse your body, right?

Ma Huang, the native-Chinese herb used in fat-burning supplements and also known as Ephedra, has been used as a natural treatment for a variety of illnesses spanning the past five thousand years. Early ailments treated by products of the Ma Huang plant include allergies, asthma, and related wheezing, coughing, fevers and colds. Although more prevalent in China, several species of Ma Huang are also found in North America, particularly in Utah.

The Ma Huang plant is an evergreen shrub that grows to an average of 50 cm tall and is native to desert regions in the countries where it can be found. Characterized by its variety of colors, the shrub has tiny leaves that remain green only briefly and tough yet flexible stems. Dependant upon the particular species, Ma Huang shrubs can display colors including green, yellow, red, or brown-gray.

Ma Huang works as a stimulant. Biologically similar to methamphetamines, the substance derived from this plant has an effect similar to Epinephrine, only far stronger. A variety of stories concerning the use of Ma Huang exist in folklore, including its use by guards of Genghis Khan as a way to remain awake while on duty, and the consumption by early Mormons in Utah as a replacement for caffeine-loaded coffee and tea.

Because of the highly powerful stimulant reaction caused by derivatives of Ma Huang, herbal practitioners recommend use of the entire stem rather than extracts. Ephedrine extracted from Ma Huang is known to cause elevations to blood pressure and heart rate, while the effects of consumption of the entire stem are far milder. Beyond use as a stimulant, Ma Huang is also known for its mood elevating properties as well as its potential to speed weight loss by affecting the body’s metabolic rate through appetite suppression.

Ephedra is most popular is modern-day herbal medicine as a dietary supplement used by patients seeking mild to extreme weight loss. Most effective in individuals who already experience lower basal metabolic rates, Ephedra stimulates the body’s fat burning ability while taking away feelings of hunger. The resulting weight loss is often very welcome, but care should be taken to limit the rate of lost weight to a healthy level.

Although usage in moderation can have a positive impact on your health, Ma Huang is not without side effects. Because of its primary purpose as a stimulant, Ma Huang can cause sleeplessness and insomnia, although these symptoms will clear quickly after discontinuing use or adjusting dosage. Anyone suffering from problems related to blood pressure and heart disease should use with great caution, as Ma Huang can lead to dangerously high blood pressure and heart rates. Finally, because of its interaction with the body’s metabolic process, Ma Huang can lead to feelings of nervousness and anxiety and lead to dry mouth, headache and tremors.

The use of Ephedra or Ephedrine was banned by the Food and Drug Administration (FDA) in the United States in 2004 due to an increase in adverse reactions and even several deaths reportedly caused by its ingestion. Following additional research into both the benefits and detriments of the use of Ma Huang, a Federal District Court overruled the ban in 2005, but set into place a provision that limits dosage to 10 mg or less. As with any drug or dietary supplement, use Ma Huang carefully and upon consultation with your doctor.

Have a family pizza night and make your own special Herb Tomato Crust. Top the crust with your favorite store bought or homemade sauce. Let the kids help choose the toppings and place them over the sauce. Kids love sprinkling the cheese over all. This is a healthy crust, replacing some of the oil with tomato juice and replacing a half cup of the all-purpose flour with the healthier whole-wheat flour. You will have a tasty pizza and some family fun bonding time.

HERB TOMATO PIZZA CRUST

1/2 cup whole-wheat flour

1 1/2 to 1 3/4 cups all-purpose flour

1/2 tsp dried parsley flakes

1/2 tsp dried crushed rosemary

1 tsp active dry yeast

1/2 tsp sugar

1/4 tsp salt

1/4 tsp pepper

1/2 cup water

1/2 cup tomato juice

1 tsp olive oil

In a large mixing bowl combine the whole-wheat flour, parsley flakes, rosemary, yeast, Splenda, salt and pepper. In a small saucepan, heat the water, tomato juice, and olive oil to 120 to 130 degrees. Add liquid ingredients to the dry ingredients beating until smooth. Stir in the all-purpose flour, using enough to form a soft dough. Turn the dough out on a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place the dough in a bowl that has been sprayed with nonstick cooking spray. Turn over once to coat the top. Cover and let set in a warm spot away from drafts until doubled in size. This will take about 45 minutes. Punch dough down and roll into a 12-inch circle. Transfer to a round pizza pan and build up sides, stretching as necessary.

To finish into a pizza use your favorite pizza sauce and toppings. Bake at 400 degrees for 25 to 30 minutes or until crust edges and bottom are browned.

Enjoy!

The town and city dweller (and countryman, too, for that matter) may make all the old favorite wines of Granny’s day for next to nothing. Practically no work is involved because, unlike fresh fruits which have to be gathered and roots that have to be scrubbed, grated and boiled, suitable packets of herbs are available ready for use in the making of herb wine.

The following method is suitable for all following recipes.

Lemons and oranges should be peeled, the fruit broken up and added and the peel discarded.

When using recipes calling for wheat and raisins, it must be borne in mind that these must be sterilized before being added to the ‘must’.

Method
Put all the ingredients (except sugar and yeast) in a polythene pail and pour on half a gallon of boiling water. Leave covered for two to three hours covered. The top of the vessel should be covered with a sheet of polythene with no holes in it. This should be pulled down all round and then secured with thin strong string or a tightly fitting elastic band.

Then boil half the sugar in a quart of water for two minutes and add this to the rest while still boiling. Mix well, and when cool enough add the yeast and nutrient. Cover again and ferment in a pail in a warm place for ten days, stirring daily and covering again at once.

After ten days, strain out the solids and wring out as dry as you can, and put the strained liquor into a gallon glass bottle. Boil the other half of the sugar in the remaining quart of water for two minutes and when cool add this to the rest. Fit fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

BALM WINE
2 oz. dried balm leaves, 2 lemons, 3 lb. sugar, 1 gal. water, yeast and nutrient.

PARSLEY WINE
2 oz. Dried parsley, 1 oz. Dried mint (or 1/2 oz. fresh mint), 1/2 oz. Dried sage (red), 1 gal. Water, 2 oranges, 2 lemons, 3 lb. sugar (or 3 3/4 lb. invert), yeast and nutrient.

This is a herb wine which you will be sure to enjoy.

BROOM WINE
2 oz. Dried broom flowers, 2 lemons, 1 lb. raisins, 2 1/2 lb. sugar (or 3 1/4 lb. invert), yeast and nutrient.

DAMIKOLA WINE
2 oz. Dried damiana leaves, 1 oz. Kola nuts, 1/2 oz. Dried red sage, 1 lb. raisins, 3 lb. sugar (or 3 3/4 lb. invert), 2 lemons, 1 gal. Water, yeast nutrient.

SAGE WINE
3 oz. Dried sage, 1 lb. raisins, 1 oz. Dried mint, 1 lb. wheat, 2 lemons, 2 1/2 lb. sugar (or 3 1/4 lb. invert), yeast and nutrient.

YARROW WINE
2 to 3 oz. Of dried yarrow flowers, 2 lemons, 2 oranges, 3 lb. sugar (or 3 3/4 lb. invert),. 1 gal. Water, yeast and nutrient.

CLARY WINE
3 to 4 oz. Clary flowers, 1 lb. raisins, 2 lemons, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. Water, yeast and nutrient.

BURNET WINE
3 oz. Burnet herb, 1 lb. raisins, 1 lb. wheat, 2 oranges, 2 lemons, 3 lb. sugar (or 3 3/4 lb. invert), 1 gal. Water, yeast and nutrient.

I do strongly advise you to experiment with half-gallon lots of these wines and to add tiny amounts of aniseed or liquor ice as fermentation nears completion. If you do this with varying amounts of herbs you must not let the total weight of the herbs exceed four ounces to the gallon of wine being made. I realize, of course, that a beginner cannot have any definite plan for blending because he will not be familiar with the flavors given to the wines by the various herbs.

If you accidentally spoil the flavor of a wine by trying to improve it, you may dilute with sugar-water, and while fermentation is still going on, add other herbs to get the flavor you are aiming at. If you happen to find that the flavor is not quite strong enough you may suspend a bag of herbs in the fermenting ‘must’ until you get the strength of flavor you want. And this may be tested at few-day intervals by tasting.

Enjoy the herb wine!

Milk thistle (Silybum marianum) is a flowering plant in the Aster family. A native of Europe, it has been used since the time of the Roman emperors as a liver tonic. Milk thistle is one of very few traditionally used herbs that has been widely accepted by conventional science to have significant medicinal value.

Today we know the active ingredient of milk thistle seed extract as a flavonoid compound called “silymarin.” Most milk thistle extracts available today contain about 80 percent standardized extract of silymarin.

Silymarin, which is itself a combination of several other active compounds, has been extensively studied around the world, and has been shown to be safe and effective in treating a variety of liver diseases and other conditions. It specifically protects the liver against toxins (including some molds such as aflatoxin, drugs, and heavy metals), activates protein synthesis, and stimulates growth of new liver cells to replace those that are dead or damaged. Milk thistle also has strong antioxidant (destroys oxygen free radicals) and anti-inflammatory actions.

What It Does

Silymarin reaches high levels in the bile and liver (as well as the lungs, pancreas, and skin).Bile is produced in the liver and is necessary for fat digestion. Milk thistle can be used in the treatment of hepatic lipidosis, chronic hepatitis, cholangitis (inflammation of the bile ducts), and pericholangitis (inflammation of the tissue around the bile ducts). It may be useful in preventing or treating gallstones by thinning the bile.

Many cats and dogs with inflammatory bowel disease (IBD) also have inflammation of the liver/bile system and the pancreas. This threesome of symptoms is called “triaditis.” Because milk thistle’s beneficial actions concentrate on the liver and bile systems, it may also be helpful in animals with IBD.

Milk thistle should be considered as an aid to healing after drug therapy, vaccinations, and infections such as feline distemper or canine parvovirus, as well as a potential supportive treatment for cancer. Researchers at Case Western University concluded from their work that “silymarin possesses exceptionally high protective effects against tumor promotion . . . .” One human study even suggests a role for milk thistle in diabetes mellitus through its normalizing effects on red blood cells. It may also help prevent diabetic neuropathy, a common complication of the disease that causes degeneration of the nerves controlling the hind limbs, which consequently produces weakness and an abnormal gait.

Milk thistle generally supports the immune system through its powerful antioxidant, free-radical scavenging action, its ability to preserve the supply of another important antioxidant, glutathione, as well as direct effects on immune cells. Glutathione, which is stored primarily in the liver, naturally declines over time, and depletion of this protein appears to accelerate the aging process.

While it’s not exactly the fountain of youth, milk thistle clearly has wide-ranging positive effects throughout the body. However, before you add this potent herb to your pet’s daily regimen “just in case” it might do some good, it’s important to consider that some herbalists believe milk thistle is best reserved as a treatment for existing disease, rather than being used by itself in a healthy animal.

While moderate use of milk thistle is very safe, there is some experimental evidence to suggest that long-term ingestion of very high dosages of milk thistle will eventually suppress liver function.

Dosage and administration

The standard dosage of milk thistle extract is based on a silymarin content of around 80 percent; most supplements contain anywhere from 50-500 milligrams (175 mg is typical). As with many supplements, it’s probably better to buy a milk thistle derivative rather than a silymarin-only or other fractional supplement, since there may be other compounds found in the whole herb that significantly enhance the effects of what science has decided is the main player.

Because of its excellent safety record and lack of adverse drug interactions, when I’m treating a very sick animal with advanced liver disease, I do not hesitate to use the full human dose–up to 200 mg per 10 pounds of body weight–of milk thistle extract daily. For most purposes, however, one-third to one-half of that dose is more than adequate. (Animals with liver disease typically will not eat, but it’s a simple matter to open up a capsule, mix the appropriate amount of powdered herb with a little blenderized food or baby food, and feed by syringe.) Too high a dose can cause an upset tummy, gas, or mild diarrhea; these are easily resolved by giving less.

Human research studies have shown that it is more effective to administer this herb in three or four small portions over the day than in one large daily dose. When it is not possible to split the daily dose and administer the fractional portions three or four times a day, give it at least twice a day.

The capsule form is easy to find – any health food store, and even most pharmacies and grocers, will have them in stock. The herb also comes in a liquid extract, but most human products contain a fair bit of alcohol. If you prefer a liquid preparation, get one specifically intended for use in animals.

Potatoes what an amazing food. When you’re homesick what do you think of mashed potatoes? When you order a burger what do you order to go with it French fried potatoes. Finally when you go out for a hearty juicy steak what comes along side, a baked potato.

Herb silhouette potato chips are a grown up version of the traditional potato chip. These paper thin potato chips are an attractive gourmet way to serve potatoes. You will be able to see a silhouette of your favorite herb inside each potato chip.

Potatoes, one per person

Fresh herbs of choice

Peel and slice very thin the potatoes. (Yukon Gold is always a good choice of potato.) Grease a baking sheet and lay a single layer of chips on the cookie sheet. Lay one sprig of herb on each chip and lay a second chip on top of the herb. Press down to flatten the herb.

Generously spray a sheet of parchment paper with non-stick cooking spray. Cover the potatoes with the parchment paper and lay a second cookie sheet on top. This will way down the chips.

Bake at 400 degrees for 10 to 15 minutes. Serve warm or cool the potatoes on paper towels.

An herb plant has many uses. While often used for cooking, other common uses are making herbal tea, air freshening, beauty treatments, and herbal remedies for those feeling ill. Whenever an herb plant is used, certain parts of the plant must be harvested.

As an herb gardener who wants to utilize his or her herbal garden to its full potential, you must know when to harvest and when to use the different parts of an herb plant. For example, many herb used for cooking use the leaves and/or thin branches or stalks of the plant. Flowers can be used also, but once flowers appear leaves can no longer be used.

An herb plant, like any other plant has a goal of creating seeds in order to multiply during the next growing season. Once flowers appear, all the plant’s energies go into blossoming and creating and fertilizing the seeds or seed pods. This process means the plant begins to neglect its leaves, and so the leaves lose their flavor or sometimes turn bitter. This is why it is important for you to know all the uses of your herbs, it will allow you to harvest almost everything.

When harvesting an herb plant, think about what you’re going to use it for. In the beginning, only leaves and stalks will appear, and this is usually good for cooking, beauty and home remedies or making tea. You will only need a few leaves from plant at any given time, so be sure that you only take what you need and do not over-harvest. When an herb plant is over-harvested it can die. Look up recipes that require leaves of plants (most recipes usually require leaves only), and you can begin using your herbs!

Once an herb plant begins to flower you are given several choices. You can nip the flower at the buds, allowing you to continue using the leaves at full flavor. You can allow the flowers to bloom and harvest the flowers or petals themselves, allowing you to create other different dishes, other beauty and home remedies, and make other teas. Or you can allow the flowers to bloom and let the petals fall, allowing you to harvest the seeds that are left behind.

Flowers can be used for cooking and making potpourri (though good potpourri will use some leaves as well.) Seeds on the other hand can be used for next year’s garden, when you replant, though some herbs, like caraway, are used for their seeds when cooking.

An herb plant generally has three different stages at which it can be used, and each stage will give different flavors and different uses. It’s all up to the herb gardener where he or she would like to use the different parts of their herb plants.

Imagine the smell of these aromatic plants growing in your back yard or even closer, your kitchen windowsill. This top 7 list of culinary herbs are not only the most commonly used in cooking, they also represent some of the easiest to grow.

1) Basil
Basil has a warm and spicy flavor. Add a small amount to soups, salads and sauces. And of course anything with tomato flavoring. Don’t hesitate to use basil to enhance the flavor of your meat, poultry or fish. Try it in your morning breakfast omelet with tomatoes for a great pairing of flavors.

2) Chives
Chives have that mildly onion taste. Don’t restrict them to just your baked potato, how about on your mashed as well? Try them in your salads and egg and cheese dishes too.

3) Coriander
Did you know that different part of this plant are actually know as different herbs? The ground seeds, known as Coriander provide a wonderful flavor to meats such as Ham, Pork and Veal. Pull some of the leaves and you’ve got Cilantro. That wonderful her used in many Mexican dishes. Great in any culinary herb garden.

4) Dill
Easy to grow from seeds, Dill is another versatile plant. Used fresh or dried, it provides a wonderful flavor to fish. meat and poultry. Don’t be afraid to use it in soups and salads as well. Many people also use it in potatoes and egg dishes.

5) Fennel
Fennel leaves have a sweet flavor, and the seeds a bit sharper. Commonly used to flavor fish dishes, it also goes great together with Pork and Veal. Try it on soups and salads as well.

6) Mint
Gotta have mint! No culinary herb garden would be complete without it. Mint has traditionally been the spice of choice for anyone who’s preparing lamb. Sprinkle the dried or fresh leaves over the meat prior to cooking it. Use the leaves to brew into hot tea. Or use them to add a dash of sunshine to cold drinks as well.

7) Thyme
Thyme is a great seasoning for just about any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork veal before you put them in the oven. Also consider adding it to eggs, or cheese dishes as well as vegetables.

This list represents just a small sampling if some of my favorites. There are many more great choices depending on your personal tastes. Start your culinary herb garden today!

Some of the tastiest herbs in the world come from Italy. Italian herb gardens provide an amazing source of ingredients for Italian dishes such as basil, parsley, oregano, fennel, and Rosemary. We’re going to talk a little bit about each of the different kinds of herbs it can be grown, and what you need to do to grow them successfully.

The bottom line is Italian herbs can be amazing additions to almost any recipe. The sauces that you buy from the store are always somehow lacking in quality after you’ve been to a true Italian restaurant. But in all actuality, the dish that you just paid $20 for at dinner could be made for only two or three dollars provided you have the right herbs ingredients.

That’s really how some of these restaurant chains stay in business. Pasta and sauce, in and of itself, is relatively cheap. But what they add to it, the herbs and spices, is really where the true magic happens.

With only a little bit of effort and an amazing Italian herb garden, you can re-create some of those same meals for a fraction of the restaurant price.

Basil is useful in your garden because it improves the flavor of nearby vegetables. Just having it in your garden can add a lot of flavor to your accompanying vegetables.

Parsley is relatively hard to grow but it’s useful in many types of dishes. Oregano is often used as a garnish but it’s particularly flavorful. Fennel is famous for the seeds that enhance the flavors of Italian sausage. It’s a perennial plant and should be divided and replanted every few years.

Rosemary is also an Italian herb. It grows as a large shrub and sprouts blue flowers. But the most useful herb in an Italian garden is garlic. Garlic cloves will thrive with almost zero attention in any garden.

Sage is also a particular variety of Italian herb. For best results make sure you keep it trim. Sage should be harvested after it blooms.

There are many types of herbs that can be considered for your Italian herb garden. You really need to get an idea of what kinds of recipes you want to prepare, and then grow the herbs that those recipes require. But in order to save money eating out less, you can still enjoy the same quality of food by growing your own herbs!

Herbs are the unparalleled endowments of the liberal nature. It helps us to condition our skin and increase the beauty of the body. It keeps us active both mentally and physically.

The use of medicinal herbs for health actually strengthens the bond between man and nature. The use of herbs to treat various diseases has been prevalent from time immemorial. Most of the pharmaceutical industries also cannot produce their medicines without the help of plants or herbs. If today the pharmaceutical industry is successful, then it owes its success to the different herbs used in the manufacture of its medicines.

Herbs also form the most crucial part of our ecological system. These plants and herbs not only provide medicinal value but also add beauty to our planet. Being courteous and non-abusive towards our natural surroundings makes man’s travel of being tranquil, more honoring, and free from frailty.

Herbs hinder the growth of ailments and also act as tonics to the immune system of our body. Even though the mint leaf is very tiny, it is very powerful when it comes to curing stomach pain.

Normally people go in for allopathic medication to herbal options because the result in allopathic treatment is fast. Herbal treatment or nature cure takes time. But treatment through herbs is permanent.

Aloe Vera herb can be used for a healthy skin. In the present world everyone is beauty conscious, and here are a few tips to use Aloe Vera to have a beautiful and radiant skin.

• With the use of Aloe Vera the external layer of the skin grows healthy. The herb acts as a moisturizer. You can add cucumber with Aloe Vera juice or even just use the flesh of the plant and apply it as a face pack. Aloe Vera acts as anti-wrinkle cream. It improves the elasticity of the skin and increases hydration.
• It helps to preserves fair skin and also acts as a sun block application
• For skin disorders, a mixture of Aloe gel with turmeric powder can be used as a face pack.
• Carrot juice and Aloe juice can also be taken in to cure acne problem.
• Aloe Vera also helps in maintaining consistency of hair filaments and helps to fight dandruff. For better results the leaf pulp has to be applied on the hair and left for at least one hour before washing your hair. Try out this mode of using Aloe Vera once in every week and this is sure to bring your dandruff under control.
• Skin burns, skin tan or even skin irritations can be cured with the use of Aloe Vera. Aloe Vera mixed with bee wax and olive oil can be applied on the area of the skin where it has burns.
• Aloe gel and milk mixed together can be taken in to cure intestine burns due to radiation.
• For loose motions with blood in stool, the tender leaves of Aloe Vera together with cumin seeds powder and sugar can cure the ailment immediately.
• In the past, headaches were cured by applying the juice of Aloe Vera mixed with opium on the forehead.
• Insomnia can be cured with Aloe Vera juice. And hair oil is prepared by mixing Aloe Vera with sesame oil and boiling the mixture. This hair oil can be used to cure sleeplessness.

Aloe Vera can be used to cure many female disorders also. Some of them are:
Gynecological problems and menstrual disorders can be cured by using the gel of the Aloe Vera leaves. It reduces pain and fatigue during the menstrual cycle.

Cons:
Since Aloe Vera contains strong purgatives, pregnant women should not use them.