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Most things are simple as ABC once we get to know about them. Today we have an overkill of prescription drug commercials and an increasing reliance on prescription medications. Many of them are important. I know since I am a stroke and a cancer survivor and I take some of them. However, I really feel that I take a lot less than my medical doctor would have me take simply because since 1992 I have been taking a lot of herbs that seem to do the trick for me.
With that in mind I have amassed this historical information which is presented here for educational purposes only. These statements have not been evaluated by the FDA and if the medical and pharmaceutical organizations have anything to do with it, probably never will be. This is not an article about what will cure, treat, diagnosis or prevent disease. When you are ill, consult your physician and make sure you evaluate his or her diagnosis and do not be afraid to ask for a second opinion or find one who is interested in alternative medicines. A certified herbalist will help you in your personal search for knowledge about herbal medicine. Beware of cracks for they are surely out there. Tell your medical doctor about any herbs or vitamins you are taking when you fill out your medical form on your first visit or should you start adding them to any prescription medication you may be taking. Matter of fact find out from your medical doctor whether or not you can be adding certain herbs you feel you want to take.
I have put an * next to the herbs I take and will note what I personally take them for.
Absinthe is perhaps best known because of the use of its oil to prepare certain alcoholic beverages, most notably vermouth and absinthe. Absinthe was used by traditional herbalists as a bitter to improve digestion, fight worm infestations, and stimulate menstruation. It was also regarded as a useful remedy for liver & gallbladder problems.
Absinthe is also known by the names Green Ginger, Southernwood, Old Woman, Wormwood, and Absinthium. Native to Europe, North Africa, and Western Asia, this herb is now cultivated in the United States and elsewhere.
The plant grows from 2-4 feet in height. The part of this plant used medicinally is the above ground portion. Absinthe's alternate name, Wormwood, is obviously derived from its medicinal property of expelling intestinal worms for which it has been well known since ancient times. An Egyptian papyrus dated 1,600 years before Christ describes this bitter herb in detail.
Legend has it that this plant first sprang up on the impressions that marked the serpent's tail as he slithered his way out of the Garden of Eden. Wormwood is from the Anglo Saxon "wermode", meaning, "mind preserver". The name "Absinthium" is Latin for "without sweetness". It got its generic name Artemisia from Artemis, the Greek name for Diana, because she discovered the plant's virtues and gave them to mankind. Another story has it that it is named for Artemisia, Queen of Caria, who gave her name to the plant after she had benefited from its treatments. Wherever its name came from, it is one of the bitterest herbs known, even today. Its common name comes from its ability to act as a wormer in children and animals.
It was used in granaries to drive away weevils & insects, and was used as a strewing herb to drive away fleas. In traditional folk medicine, Absinthe preparations were used internally for gastric insufficiency, intestinal atonia, gastritis, stomach ache, liver disorders, bloating, anemia, irregular menstruation, intermittent fever, loss of appetite, and worm infestations. The primary chemical constituents of Absinthe include essential oil (absinthol, azulenes, camphene, cineol, isovaleric acid, pinene, thujone, sesquiterpene lactones, and absinthin), bitters (absinthium), flavonoids (quercetin), and polyacetylenes. Absinthin is a narcotic analgesic that affects the medullary portion of the brain concerned with pain & anxiety, inducing a dreamy creative state. It gives people a different view of reality. When used in small amounts, the constituent thujone works as a brain stimulant.
Absinthe is perhaps best known because of the use of its oil to prepare certain alcoholic beverages, most notably vermouth and absinthe, popular in the late 1880's and early 1900's with artists such as Baudlaire, Degas, Gaugin, Manet, Toulouse Lautrec, Van Gogh and Verlaine. Absinthe caused several cases of brain damage, and even death, and was banned in most places in the early 20th century, although part of the beverage's dangerous properties may have come from copper salts used to give the drink its color.
Today, Absinthe is primarily used as a bitter; it has the effect of stimulating and invigorating the whole of the digestive process. It is used for indigestion, especially when due to a deficient quantity or quality of gastric juice. It is also a powerful remedy in the treatment of worm infestations, especially roundworm and pinworm. Absinthe may also be used to help the body deal with fever & infections. Absinthe also helps increase secretions of the liver and gall bladder. Topical uses of this herb include its use as a liniment or compress for bruises, sore muscles, bites and pain. It is often used as an insect repellent, and made into a spray to deter pests in organic gardening. A sachet of Absinthe can be used to keep moths away from clothes. The common name Absinthe includes the species Artemisia frigida and Artemisia tilesii, which are used interchangeably with Artemisia absinthium.
Acacia Bark has been used medicinally for thousands of years throughout the globe, especially in Australia. Today, it is used mostly for digestive problems such as diarrhea. Acacia Bark is also an astringent and very high in tannic acid. Its official Latin Name is Acacia arabica
Acacia Bark, also known as Wattle Bark, is obtained from the most prolific of the over 700 species of Australian Wattles, the Black Wattle. Acacias have had significant pharmacological, nutritive and toxicological associations with medicine since before recorded history, an interplay that continues to the present day. It is collected from wild or cultivated trees over six years old and must be allowed to mature for a year before being used medicinally. Acacia Bark is hard and woody, rusty brown and tends to divide into several layers. The outer surface of older pieces is covered with thick blackish periderm, rugged and fissured. The inner surface is red, longitudinally striated and fibrous. Acacia Bark contains from 24 to 42 % tannin and also gallic acid. Its powerful astringency causes it to be extensively employed in tanning.
The bark, under the name of Babul, is used in Scinde for tanning, and also for dyeing various shades of brown. Medicinally it is employed as a substitute for Oak Bark. It has special use in diarrhea, mainly in the form of a decoction.
The decoction also is used as an astringent gargle, lotion, or injection. In India a liquid extract is prepared from the bark and administered for its astringent properties in doses of 1/2 to 1 fluid, but the use of both gum and bark for industrial purposes is much larger than their use in medicine. In Ayurvedic medicine, Acacia is considered a remedy that is helpful for treating premature ejaculation. Acacia bark has also been used to treat dysentery.
Agrimony been used throughout the Old World for centuries. It was used in Europe as eyewash and in China as an astringent and blood purifier. Today, it is used mainly in the treatment of digestive disorders such as diarrhea. Its official Latin name is Agrimonia eupatoria.
Agrimony is also known as Church Steeple, Cocklebur, Loan Mao Cao, Philanthropos, Potter’s Piletabs, Sticklewort, Stickwort, and Xian He Cao. Agrimony is a valuable herb in modern practice used mainly as a gastro-intestinal tonic. It is also a useful remedy for coughs, skin eruptions and cystitis.
Agrimony is a member of the rose family. In Chinese medicine it is used to stop excessive menstrual flow, as an astringent, and a cardio tonic. Agrimony helps to clear heat and dry dampness and has been used for asthma, bronchitis, diarrhea, incontinence, sore throat, and as a digestion aid. When used internally or externally, it increases the level of trombocytes, thus improving coagulation. Agrimony also has analgesic, anti-inflammatory, antiviral, and diuretic properties.
The name Agrimony has its origins in both the Greek and Anglo-Saxon term "argemon", meaning speck in the eye, as this herb was used as a wash for eye problems. The species name, eupatoria, refers to an ancient Persian King, Mithrades Eupator, a renowned herbalist. Agrimony also has been used as a yellow dye. Agrimony herb consists of the dried, above-ground parts of Agrimonia eupatoria, harvested shortly before or during flowering.
The herb contains polysaccharides, tannins, flavonoids, coumarins, silica, malic acid, phytosterols, vitamins B and K, and iron.
Alfalfa Leaf probably originated in the Near East and is now widely cultivated there and elsewhere around the world for forage. Arabs called it the “father of herbs.” Alfalfa roots grow as deep as 20 feet or more, providing the plant with a rich source of nutrients not always found at the ground’s surface. The Official Latin Name is Medicago sativa.
Alfalfa Leaf is also known by the names Buffalo Grass, Purple Medic, Lucerne, and Chilean Clover. The name "Alfalfa" is derived from the Arabic "al-fac-facah" which means "father of all foods". The genus name, Medicago, refers to Medea in North Africa from where this plant is thought to have originated. The species name, sativa, means "with a long history of cultivation".
The Chinese have used Alfalfa Leaf to stimulate appetite and to treat digestive problems, particularly ulcers. Ancient Indian Ayurvedic physicians used Alfalfa Leaf to treat ulcers, arthritis pains and fluid retention. Early Americans used Alfalfa Leaf to treat arthritis, boils, cancer, scurvy, and urinary and bowel problems.
Pioneer women used it to aid menstruation. Alfalfa Leaf has also been used traditionally for treating infections resulting from surgical incisions, bed sores and inner ear problems. Alfalfa Leaf is an excellent natural source of most vitamins, including vitamins A, D, E, and K. Vitamin K is critical in blood clotting, so Alfalfa Leaf may have some use in improving clotting. It also contains trace minerals such as calcium, magnesium, iron, phosphorous, and potassium.
The plant is so rich in calcium that the ashes of its leaves are almost 99% pure calcium. Alfalfa Leaf is also higher in protein than many other plant foods. Alfalfa Leaf is a rich natural source of chlorophyll, vitamins, minerals and protein. Alfalfa's deep root system pulls these valuable minerals from the soil. Alfalfa Leaf is an excellent nutritive food for convalescing people.
Allspice has been used in the Americas since long before Columbus. It is now used to treat indigestion, flatulence, and muscle pain. Allspice is an antioxidant, antifungal, and anti-inflammatory, and contains Vitamins C, B-1, B-2 and beta carotene. The Official Latin Name: Pimenta dioica
Allspice is also known as Jamaican Pepper, Myrtle Pepper, Pimento, Newspice, and Clove Pepper. The common name Allspice includes the species Pimenta dioica, which is used interchangeably with Pimenta officinalis. Another common name, Piment, is derived from the Spanish word for "pepper", because the shape is similar to a peppercorn.
Allspice comes from the dried berry of the pimento. The fruits contain 2 to 5% essential oil. The main component is eugenol, but eugenol methyl ether, 1,8-cineol and a-phellandrene are also reported. As an ointment or a bath additive, Allspice has been used for its anesthetic effects. Allspice is indigenous to the West Indian Islands and South America, and extensively grown in Jamaica, where it flourishes on limestone hills near the sea. The best Allspice comes from Jamaica.
Before the arrival of Europeans, Allspice was one of the most common culinary herbs of the Caribbean. It is known as Allspice because its flavor resembles that of a combination of Cinnamon, Cloves and Nutmeg. Its wood was once in such demand for the making of walking sticks that the tree became endangered and was nearly driven to extinction. Allspice is sometimes added to commercial medicines to improve their flavor.
The chief use of Allspice is as a spice and condiment: the berries are added to curry powder and also to mulled wine. Allspice is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It has been used as an aid in combating colic, diarrhea, dyspepsia, flatulence, indigestion, soreness, pain, and rheumatism.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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