Monday, May 5, 2014

Medicinal Trees Balsam poplar (Populus balsamifera) effective in bronchitis, antirheumatic expectorant

By Liliana Usvat
Blog 183-365


These hardy, straight-trunked trees have large, sticky, fragrant buds. On the coast, black cottonwoods can reach 50 metres tall, but balsam poplars usually reach only 25 metres.

Medicinal and Other Uses
 
The Cree called balsam poplar Metoos and shredded the bark, obtaining a liquid extract used for coughs. 

The Blackfoot called it As-si-tsix-in. They used the inner bark in smoking mixtures and as emergency horse food. The Blackfoot used to take the sap and rub it over their body when stalking horses to disguise the human scent. It has been reported that some Indians used the resinous bud to cure snow-blindness. It didn´t always work and the application was extremely painful. 
 
The bark is a cathartic, tonic, stimulant, diuretic, alterative and expectorant. The buds have the same properties in addition to acting as a nephritic, demul-cent, emollient, vulnerary, counterirritant, antirheumatic and nutritive.
 
It is very soothing and healing to dry and inflamed parts, both internally and externally. As a soothing expectorant, Balm of Gilead is very effective in bronchitis.


For a dry cough or sore throat, take ½ teaspoon of the oil or ointment, mix with honey and lemon juice, and drink it. The oleo-resin can be used internally or externally, but only small amounts should be used internally. Externally, it is soothing to any skin irritation, cuts, bruises, rashes and pimples.


Made into a compounded ointment or oil, it is extremely good for any skin disease. Balm of Gilead is also effective in cleansing the blood and eliminating the cause of scurvy. 


Growing across the northern reaches of North America, balsam poplar bears buds coated with a gooey, fragrant substance. In the drug industry, it’s called “balm-of-Gilead,” and as an expectorant, it becomes a constituent of cold medicine. It also keeps ointment from going rancid. Applied externally, it helps heal wounds.
 
First Nations people used the resin from buds to treat sore throats, coughs, lung pain and rheumatism. An ointment, called balm of Gilead, was made from the winter buds of balsam poplar to relieve congestion.

The buds contain a waxy resin with anti-infectant properties still used in many modern natural health ointments. Bees collect it and use it to seal off intruders, such as mice, which might decay and infect the hive.
The short, fine fibres are used in tissues and other paper products.

Notes

It is named cottonwood for the white hairs on mature seed which float through the air like wisps of cotton or snow.

Habitat
 
Poplars require ample moisture and plenty of nutrients to grow well. They favour floodplains and moist upland sites with lots of light. They do not grow well in the shade of other species.

Friday, May 2, 2014

Medicinal Trees Areca (Areca catechu) treat diarrhoea, low blood pressure, slow heart rate, and other intestinal troubles

By Liliana Usvat
Blog 183-365



Areca is a genus of about 50 species of palms in the family Arecaceae, found in humid tropical forests from China and India, across the Malay Archipelago, to the Solomon Islands.

COMMON NAMES: Adike, Areca, Betel Nut, Betel Palm, Betelnut, Fobal, Goorrecanut Palm, Gouvaka, Kamuku, Mak, Paan Supari, Pinlang, Sopari, Tambul, Tuuffel

Medicinal Uses

A palm tree of Malaysia, the areca yields a seed or nut once chewed by the natives to dye their mouths fashionably red. Although not relied on in human medicine, the alkaloid arecoline, the seed’s extractive, has the ability to destroy and repel worms in animals.

In Ayurvedic medicine betel nut is used as a diuretic, digestive, anthelmintic, astringent, and cardiotonic.  The nuts are used in Traditional Chinese Medicine to treat diarrhoea, low blood pressure, slow heart rate, and other intestinal troubles.  The leaves of the plant are consumed in Cambodia as a tea to treat lumbago and bronchitis.  They use the root for liver disease and the fruit along with opium for the treatment of intestinal troubles.

A. catechu is used as an abortifacient in Malaysia, and the young shoots and flowers are eaten as food (Voogelbreinder 2009, 87).

The betel nut can cause black stained teeth and gums to those who chew it regularly, although it is excellent for maintaining a healthy digestive tract, especially in disease-ridden areas.


History

Betel nuts have been used as a narcotic (in the true definition of the word, not the connotation it now has) for thousands of years. The practice is thought to have started in south-east Asia and there is archaeological evidence to support this view. The Spirit Cave site in Thailand has yielded palaeobotanical remains of Areca catechu, Piper betel, and edible lime. As it is this combination that is still chewed today for its psychoactive properties, this find provides  circumstantial evidence for the practice of betel chewing in prehistoric times. These remains are between 7,500 and 9,000 years old. If the dating is accurate, this would make betel one of the earliest known psychoactive substances to be used by humans (Raghavan & Baruah 1958).

Printed references related to betel nut chewing go back to hundreds of years before the common era. In Pali, a story dating from about 500 BCE describes a princess giving a present of betel to her lover. Somewhere around 430 BCE, Theophrastus described use of the nuts as a component of the betel morsel. Areca catechu is mentioned in Sanskrit under the name guvaka, and in Chinese texts dating from 150 BCE it was called pinlang. In Persia there were 30,000 shops that sold betel nut in the capital town during the reign of Khosrau II (King of Persia from 590 to 628). 
Arabs and Persians who visited the Hindustan area of India in the 8th and 9th centuries found the habit  of chewing the nut deeply rooted there. Ali al-Masudi, an Arab historian who travelled through India in 916, described the chewing of betel nut as a national custom. There were even those who voluntarily ascended the funeral pyre comforted by betel nut. People who did not use betel nut were socially isolated (Voogelbreinder 2009, 87).

Thursday, May 1, 2014

Medicinal Trees Allspice (Pimenta officinalis) used for colds upset stomac, muscle pains, diabetis, indigestion

By Liliana Usvat
Blog 182-365

Pimenta, an evergreen tree about 30 feet high, a member of the natural order Myrtaceae; tree having small white flowers and aromatic berries.
Synonyms---Pimento. Jamaica Pepper.
Part Used---Fruit, particularly the shel

Description---The tree begins to fruit when three years old and is in full bearing after four years. The flowers appear in June, July and August and are quickly succeeded by the berries. 





Allspice owes its name to its unique flavor: a zesty blend of cinnamon, pepper, juniper and clove. Thanks to its oil, it also has mild but significant healing powers as a digestive aid and topical anesthetic.

Medicinal Uses

Jamaicans drink hot allspice tea for colds, menstrual cramps and upset stomach. Costa Ricans use it to treat indigestion, flatulence and diabetes. Cubans consider it a refreshing tonic. And Guatemalans apply crushed berries to bruises and joint and muscle pains. Most of these uses have been confirmed by modern science.

Native to the Caribbean islands and southern Mexico, the allspice tree produces berries that are dried for export. Crushed, they are used in cooking, but also are added to medicines as a carminative that aids in expelling gas to relieve colic
  • aromatic stimulant [a substance having an agreeable odor and stimulating qualities]
  • carminative [an agent for easing griping pains, colic and expelling gas from the intestines] to the gastrointestinal tract
  • stimulant [an agent that excites or quickens the functional activity of the tissues giving more energy]
  • stomachic [an agent that strengthens, stimulates or tones the stomach]
 An extract made from the crushed berries by boiling them down to a thick liquor is, when spread on linen, a capital stimulating plaster for neuralgic or rheumatic pains. 

For toothache, apply allspice oil directly to the tooth, one drop at a time, using a cotton swab. Take care not to swallow it. Powdered allspice adds a warm, rich flavor to foods, but its highly concentrated oil should never be swallowed. As little as one teaspoon can cause nausea, vomiting and even convulsions. 

Contains:
 
  • coloring matter
  • fatty substance
  • gallic acid
  • green fixed oil 
  • gum
  • inflammable particles (leaves and bark)
  • lignin
  • malic acid
  • phenol Eugenol (60-75% of the volatile oil) - [promotes digestion by enhancing the activity of the digestive enzyme trypsin]
  • resin
  • saline matter
  • sesquiterpene
  • tannin
  • uncrystalizable sugar
  • volatile oil (3-4.5%)

Description
 
Allspice spreads by suckers to form a rounded multi-stemmed shrub 3′-9′ tall and 6′-12′ wide at maturity with large green leaves that turn yellow in fall. (It is a bit slower growing in well-drained soils.) Each spring it is adorned with sweetly scented, deep maroon flowers resembling miniature magnolia blossoms. The sweet fragrance attracts a host of insects which are eagerly snatched up by a variety of hungry birds hiding among the branches. The fruits (only occasionally seen on our shrub) are drooping, brown, wrinkled and full of seeds.

Reforestation

It’s hardy in zones 4-9 and grows contentedly in full sun to full shade, being less robust in shady areas.
A beneficial cover and food source for wildlife, seasonal interest, unique flowers and fruits, delightfully fragrant leaves and twigs, and easily adaptable to a range of light, soil and water conditions!

Native to the West Indies, Allspice makes an excellent container plant. The tall, slender tree has a whitish-gray trunk and deep green flavorful leaves. Small white flowers appear in spring, and once the plant is mature, dark purple berries set fruit in summer. Dried allspice berries have the fragrance of cinnamon, cloves and nutmeg rolled into one. In the fresh leaves, the clove flavor is reduced and the cinnamon and nutmeg flavors become dominant. Use the fresh leaves for a spicy flavor when cooking roasts or stews. They may also be added to potpourris or boiled in water to impart a spicy scent in the home. - See more at: http://www.logees.com/Allspice/productinfo/R2168-4/#sthash.HDdf6Als.dpuf
Native to the West Indies, Allspice makes an excellent container plant. The tall, slender tree has a whitish-gray trunk and deep green flavorful leaves. Small white flowers appear in spring, and once the plant is mature, dark purple berries set fruit in summer. Dried allspice berries have the fragrance of cinnamon, cloves and nutmeg rolled into one. In the fresh leaves, the clove flavor is reduced and the cinnamon and nutmeg flavors become dominant. Use the fresh leaves for a spicy flavor when cooking roasts or stews. They may also be added to potpourris or boiled in water to impart a spicy scent in the home. - See more at: http://www.logees.com/Allspice/productinfo/R2168-4/#sthash.HDdf6Als.dpuf
Native to the West Indies, Allspice makes an excellent container plant. The tall, slender tree has a whitish-gray trunk and deep green flavorful leaves. Small white flowers appear in spring, and once the plant is mature, dark purple berries set fruit in summer. Dried allspice berries have the fragrance of cinnamon, cloves and nutmeg rolled into one. In the fresh leaves, the clove flavor is reduced and the cinnamon and nutmeg flavors become dominant. Use the fresh leaves for a spicy flavor when cooking roasts or stews. They may also be added to potpourris or boiled in water to impart a spicy scent in the home. - See more at: http://www.logees.com/Allspice/productinfo/R2168-4/#sthash.HDdf6Als.dpuf

History 
 
Allspice was discovered by Columbus in 1494 while he was searching for new sources of black pepper. It gets its name from the berry’s taste, which has been described as a combination of cinnamon, pepper, cloves, and Juniper berries.The botanical name is derived from 'pimenta' (Portuguese) and 'pimienta' (Spanish) which means 'pepper'.

FolkLore
  • used to encourage healing
  • used in mixtures to ask for money and good fortune