Absinthe,
Wormwood,
Old woman,
Mingwort. E.
Artemisia absinthium. L.
Absinthium vulgare. Lam.
Absinthium officinale. Brot.
Compositae. L.
Absinthe: is a plant growing up between 40-60-centimeters tall and sometimes up to 1-meter tall.
Growing locations: Absinthe is growing in stony dry lands and around the motorways, over mountain-feet up to 2000-meters high. Absinthe is native to Europe and to Asia as it grows in form of a vast propagation in different parts of France over the Alps and Pyrenees mountain-slopes and in Swiss, in Belgic and in Asian countries as in Iran and in Siberia.
Absinthe leaf: its leaves are alternate leaves and each leaf-blade has narrow and deep cuts up to its mid-nerve but away from its leaf-base where it is jointed to its stem. Absinthe leaves are covered by hair over their upper surface and surface of their inferior, its stems are also covered by hairs and give a light-gray and distinguishable color to it.
Absinthe flower: Absinthe flowers are in form of capitol with plenty of small flowers and 3-4-centimeters broad in form of a hanging disposition. There are two types of flowers in every capitol, a pipe-shaped and a tongue-shaped with yellow colors that generally after opening give an especial appearance to its plant. Absinthe tongue-shaped flowers grow around its margins and are generally female but the middle flowers are male-female flowers.
Growing locations: Absinthe is growing in stony dry lands and around the motorways, over mountain-feet up to 2000-meters high. Absinthe is native to Europe and to Asia as it grows in form of a vast propagation in different parts of France over the Alps and Pyrenees mountain-slopes and in Swiss, in Belgic and in Asian countries as in Iran and in Siberia.
Absinthe leaf: its leaves are alternate leaves and each leaf-blade has narrow and deep cuts up to its mid-nerve but away from its leaf-base where it is jointed to its stem. Absinthe leaves are covered by hair over their upper surface and surface of their inferior, its stems are also covered by hairs and give a light-gray and distinguishable color to it.
Absinthe flower: Absinthe flowers are in form of capitol with plenty of small flowers and 3-4-centimeters broad in form of a hanging disposition. There are two types of flowers in every capitol, a pipe-shaped and a tongue-shaped with yellow colors that generally after opening give an especial appearance to its plant. Absinthe tongue-shaped flowers grow around its margins and are generally female but the middle flowers are male-female flowers.
Absinthe fruit: is very small achene fruit and with smooth surface.
All parts of its organs smell strongly and when necessary to develop it the soil should be argillaceous (lime-stone) and by seeding it must also be posited towards the sun because cold climate is not useful for its development.
Because the wild varieties have higher quality and grow in vast areas its development has rarely been attempted.
Absinthe underground parts are wooden and by contact with soil new stem-buds will shoot out and this quality is used for propagation of its wild varieties.
Useful parts: of Absinthe are its leaves and its flowering branch-tops, they smell strong and taste bitter. Absinthe organ parts contain the bitter substance absinthine and its other substance in form of crystallized pure material is anabsinthine, it contains also a non-bitter yellow crystallized substance and contains an essence with a deal varying between 2-5-per-mill.
Absinthe essence (Essence d’ Absinth. Fr.): has a burning taste and is a fluid with green or green-brown color that is soluble in twice more than its bulk in 80-degrees alcohol and in vicinity of air in ether turns to light-dark-green color, it is soluble in water in small deal, its essence should be kept in closed bottles in cool area and away from light, it has anti-worm and anti-malaria effect. Main substance of Absinthe’s essence is thuyon together with thuyol, cardinene, phellandrene, ethers as thuyol and pinene.
History: Absinthe has been known since a long time ago (1600-BC.) and the ancient Egyptians have mentioned this herb on their papyrus.
Absinthe has been mentioned in Hippocrates works, Dioscorid, Pline and Galenus (Galen) and it did not exist in Greece but during the middle ages it has been used in a vast area from Scandinavia up to Iceland and Mediterranean coasts and as today was consumed in form of anti-fever (febrifuge, antipyretic) for healing scrofula (scrofulosis. L.), it cures jaundice (Icterus: yellow discoloration of the skin, whites of the eyes, etc., due to an increase of bile pigments in the blood, often symptomatic of certain diseases, as hepatitis.), it is useful against tissue edema (dropsy, anasarca), paralysis (palsy) and rheumatism, it is used for driving worms and was even used during an epidemic periods of pestilence (plague) and cholera and St. Antony’s fire (Erysipelas).
Absinthe has a strengthening effect and strengthens the heart and is anti-fever (febrifuge, antipyretic), diuretic and menstrual and is anti-worm and disinfectant.
Absinthe is one of the digestive organ’s strengtheners and when it is consumed increases the appetite and the constipating ability (contractility) of the stomach and intestines are strengthened, it cures constipation in case of digestive organ’s weakness. Absinthe has also given positive result in cases of chronic diarrhea, flatulence and intermittent fevers.
Warning:
It should be considered that when a patient is showing reaction after consuming its further consumption should be prevented.
Experience has shown that in cases when Quinine is no further help for patients of intermittent fevers Absinthe wine cures it and also prevents the disease to affect the patient again.
Absinthe intensifies the speed of blood circulation and increases urine and therefore it can be used in case of tissue dropsy (Anasarca) and general rise of body (Edema).
Absinthe helps young girls suffering from menstrual obstruction caused by extraordinary weakness or malfunction of the womb, Absinthe increases general strength of a the body and therefore menstruation will be regulated again. Absinthe prevents also womb or vaginal secretion (Leucorrhea) after consuming.
Ancient physicians recognized Absinthe to have strong anti-worm effect and an absolute effect in case of ascaris lumbericoides (worm) and thread-worm (pin-worm) but has no affect in driving a tapeworm.
External use: affecting juice of Absinthe plant or salted infusion prepared by its tincture over sores and ulcers prevent them from infection or turning to gangrene and is cure for injured tissues.
Warning:
Absinthe contains a kind of poisonous essence that causes intoxication with side effects as tensions and disturbances of nervous origins therefore it should be consumed under supervision of a physician and it should not be either consumed during a long time, in cases that a patient has to consume it for cure the patient should be prevented using it for a few days and after a few days use it again in few days. Persons suffering from digestive organ’s disturbances or inner bleeding and pregnant women during pregnancy should not use it. Consuming Absinthe is not useful for persons suffering from hemorrhoid, stomach and intestines bleeding when blood runs in their urine.
Medical forms: Powder of leaves and flowering branch-tops: 0.5-2-grams as strengthener; 2-3-grams for removing worm in 5-days after each other.
An infusion of 5-10-grams of the plant in 1-liter of water and sugar is added to it for neutralizing its bitterness and a little cup of it is consumed per day, a 30-100-per mill of the mentioned powder is better than its infusion for consuming 1-cup per day. A 1/5-degree tincture in dose of 2-10-grams mixed in one potion of wine and 30-per mill white wine makes the Absinthe syrup (sherbet).
Absinthe syrup (Sherbet): 150-grams of flowering branch-tops are boiled in 5-hours in 1-liter of water until it thickened to 2/3-of its bulk, it is then refined by being passed through a cloth and then 500-grams of Honey is added and it is stirred until it turns to a thickened sherbet form. The prepared sherbet is consumed as digestive and anti-worm.
Absinthe strengthens the stomach and for this matter 1-2-0.05-gram tablet is consumed during a 24-hours. Absinthe is mixed in some medical preparations as in Alcoolature de vulnéraire (Fr.) and medical wines. A recipe for rinsing and dressing of a wound and varices and ulcers is prepared by 135-grams of alcoolature de vulnéraire and 785-grams of red wine, alcoolature vulnéraire is made by mixing Absinthe and Garden angelica [Archangelica officinalis (Hoffm.), Angelica Archangelica (L.)], Basil and Fennel, Sweet-Fennel and Moldavic calamint, Peppermint (Mentha piperata) and Rosemary, Rue (Wild-rue) and Hyssop, Sage [Salvia officinalis (L.), Great-Sage, Common-Sage)] and Wild marjoram (Origanum), Serpollet (Thymus serpyllum) and Sweet marjoram (Origanum vulgare), a deal of 100-grams of each is chosen and also Fresh flowering branch-top of Lavender and the great St. John’s wort and 3-liters of 80-degrees alcohol.
External use: alcoolature de vulnéraire is consumed against bruises and dislocations of body organs.
A recipe against worm is made by 5-10-grams of Absinthe and 5-10-grams of Matricaria (Camomile, Mother-wort), 5-10-grams of Semen-contra (Worm-seed, Artemisia maritima. L., var. Pauciflora (Ledeb.), Artemisia stechmonniana (Besser.), capitols of Artemisia cina (Berg.), Artemisia maritime (L.) and Artemisia judaica (L.), are usually mixed with mentioned varieties under the name of Semen-contra) and 5-10-grams of Tansy (Tansy, Common tansy, Buttons, Bachelor’s buttons; Tanacetum vulgare. L., Chrysanthemum tanacetum. Vis. Chrysanthemum vulgare. L.) and the mixed infusion is consumed before a breakfast meal in doses of 2-4-cups a day in form of an enema for children.
When infusion of Absinthe is affected over animal’s body it would keep the flies and insects away from them.
Growing zones: Absinthe is native to Iran growing in province of Mazandaran: in Heraz valley and in area of Pole-zangooleh and Siah-Bisheh, in province of Gilan: in Omar-loo, Ispili and in Astara, in province of Azerbaijan, around 60-kilometers east of Ardebil, around Gardaneyeh-Heyran, in Central province of Tehran: between Polur and Ask, the heights of Rene, Abeh-garm and in province of Xorasan: Cottaleh-Yek-Chenar.
A variety of Absinthe is called Artemisia annua (L.) and contains acetone of Arthemisia that is a kind of essence, its air organs have strong unpleasant smell and are used in some areas in small deal as stomach strengthener, it grows in a vast area of North Iran, around the entire coasts of Caspian-Sea in areas which are shady and humid.
In some provinces as in province of Gilan, a diluted infusion of it with sugar is used in small deal for curing stomach-ache and disturbances in digestive organs with a diuretic effect and is effective in curing skin diseases and against icterus (jaundice).
All parts of its organs smell strongly and when necessary to develop it the soil should be argillaceous (lime-stone) and by seeding it must also be posited towards the sun because cold climate is not useful for its development.
Because the wild varieties have higher quality and grow in vast areas its development has rarely been attempted.
Absinthe underground parts are wooden and by contact with soil new stem-buds will shoot out and this quality is used for propagation of its wild varieties.
Useful parts: of Absinthe are its leaves and its flowering branch-tops, they smell strong and taste bitter. Absinthe organ parts contain the bitter substance absinthine and its other substance in form of crystallized pure material is anabsinthine, it contains also a non-bitter yellow crystallized substance and contains an essence with a deal varying between 2-5-per-mill.
Absinthe essence (Essence d’ Absinth. Fr.): has a burning taste and is a fluid with green or green-brown color that is soluble in twice more than its bulk in 80-degrees alcohol and in vicinity of air in ether turns to light-dark-green color, it is soluble in water in small deal, its essence should be kept in closed bottles in cool area and away from light, it has anti-worm and anti-malaria effect. Main substance of Absinthe’s essence is thuyon together with thuyol, cardinene, phellandrene, ethers as thuyol and pinene.
History: Absinthe has been known since a long time ago (1600-BC.) and the ancient Egyptians have mentioned this herb on their papyrus.
Absinthe has been mentioned in Hippocrates works, Dioscorid, Pline and Galenus (Galen) and it did not exist in Greece but during the middle ages it has been used in a vast area from Scandinavia up to Iceland and Mediterranean coasts and as today was consumed in form of anti-fever (febrifuge, antipyretic) for healing scrofula (scrofulosis. L.), it cures jaundice (Icterus: yellow discoloration of the skin, whites of the eyes, etc., due to an increase of bile pigments in the blood, often symptomatic of certain diseases, as hepatitis.), it is useful against tissue edema (dropsy, anasarca), paralysis (palsy) and rheumatism, it is used for driving worms and was even used during an epidemic periods of pestilence (plague) and cholera and St. Antony’s fire (Erysipelas).
Absinthe has a strengthening effect and strengthens the heart and is anti-fever (febrifuge, antipyretic), diuretic and menstrual and is anti-worm and disinfectant.
Absinthe is one of the digestive organ’s strengtheners and when it is consumed increases the appetite and the constipating ability (contractility) of the stomach and intestines are strengthened, it cures constipation in case of digestive organ’s weakness. Absinthe has also given positive result in cases of chronic diarrhea, flatulence and intermittent fevers.
Warning:
It should be considered that when a patient is showing reaction after consuming its further consumption should be prevented.
Experience has shown that in cases when Quinine is no further help for patients of intermittent fevers Absinthe wine cures it and also prevents the disease to affect the patient again.
Absinthe intensifies the speed of blood circulation and increases urine and therefore it can be used in case of tissue dropsy (Anasarca) and general rise of body (Edema).
Absinthe helps young girls suffering from menstrual obstruction caused by extraordinary weakness or malfunction of the womb, Absinthe increases general strength of a the body and therefore menstruation will be regulated again. Absinthe prevents also womb or vaginal secretion (Leucorrhea) after consuming.
Ancient physicians recognized Absinthe to have strong anti-worm effect and an absolute effect in case of ascaris lumbericoides (worm) and thread-worm (pin-worm) but has no affect in driving a tapeworm.
External use: affecting juice of Absinthe plant or salted infusion prepared by its tincture over sores and ulcers prevent them from infection or turning to gangrene and is cure for injured tissues.
Warning:
Absinthe contains a kind of poisonous essence that causes intoxication with side effects as tensions and disturbances of nervous origins therefore it should be consumed under supervision of a physician and it should not be either consumed during a long time, in cases that a patient has to consume it for cure the patient should be prevented using it for a few days and after a few days use it again in few days. Persons suffering from digestive organ’s disturbances or inner bleeding and pregnant women during pregnancy should not use it. Consuming Absinthe is not useful for persons suffering from hemorrhoid, stomach and intestines bleeding when blood runs in their urine.
Medical forms: Powder of leaves and flowering branch-tops: 0.5-2-grams as strengthener; 2-3-grams for removing worm in 5-days after each other.
An infusion of 5-10-grams of the plant in 1-liter of water and sugar is added to it for neutralizing its bitterness and a little cup of it is consumed per day, a 30-100-per mill of the mentioned powder is better than its infusion for consuming 1-cup per day. A 1/5-degree tincture in dose of 2-10-grams mixed in one potion of wine and 30-per mill white wine makes the Absinthe syrup (sherbet).
Absinthe syrup (Sherbet): 150-grams of flowering branch-tops are boiled in 5-hours in 1-liter of water until it thickened to 2/3-of its bulk, it is then refined by being passed through a cloth and then 500-grams of Honey is added and it is stirred until it turns to a thickened sherbet form. The prepared sherbet is consumed as digestive and anti-worm.
Absinthe strengthens the stomach and for this matter 1-2-0.05-gram tablet is consumed during a 24-hours. Absinthe is mixed in some medical preparations as in Alcoolature de vulnéraire (Fr.) and medical wines. A recipe for rinsing and dressing of a wound and varices and ulcers is prepared by 135-grams of alcoolature de vulnéraire and 785-grams of red wine, alcoolature vulnéraire is made by mixing Absinthe and Garden angelica [Archangelica officinalis (Hoffm.), Angelica Archangelica (L.)], Basil and Fennel, Sweet-Fennel and Moldavic calamint, Peppermint (Mentha piperata) and Rosemary, Rue (Wild-rue) and Hyssop, Sage [Salvia officinalis (L.), Great-Sage, Common-Sage)] and Wild marjoram (Origanum), Serpollet (Thymus serpyllum) and Sweet marjoram (Origanum vulgare), a deal of 100-grams of each is chosen and also Fresh flowering branch-top of Lavender and the great St. John’s wort and 3-liters of 80-degrees alcohol.
External use: alcoolature de vulnéraire is consumed against bruises and dislocations of body organs.
A recipe against worm is made by 5-10-grams of Absinthe and 5-10-grams of Matricaria (Camomile, Mother-wort), 5-10-grams of Semen-contra (Worm-seed, Artemisia maritima. L., var. Pauciflora (Ledeb.), Artemisia stechmonniana (Besser.), capitols of Artemisia cina (Berg.), Artemisia maritime (L.) and Artemisia judaica (L.), are usually mixed with mentioned varieties under the name of Semen-contra) and 5-10-grams of Tansy (Tansy, Common tansy, Buttons, Bachelor’s buttons; Tanacetum vulgare. L., Chrysanthemum tanacetum. Vis. Chrysanthemum vulgare. L.) and the mixed infusion is consumed before a breakfast meal in doses of 2-4-cups a day in form of an enema for children.
When infusion of Absinthe is affected over animal’s body it would keep the flies and insects away from them.
Growing zones: Absinthe is native to Iran growing in province of Mazandaran: in Heraz valley and in area of Pole-zangooleh and Siah-Bisheh, in province of Gilan: in Omar-loo, Ispili and in Astara, in province of Azerbaijan, around 60-kilometers east of Ardebil, around Gardaneyeh-Heyran, in Central province of Tehran: between Polur and Ask, the heights of Rene, Abeh-garm and in province of Xorasan: Cottaleh-Yek-Chenar.
A variety of Absinthe is called Artemisia annua (L.) and contains acetone of Arthemisia that is a kind of essence, its air organs have strong unpleasant smell and are used in some areas in small deal as stomach strengthener, it grows in a vast area of North Iran, around the entire coasts of Caspian-Sea in areas which are shady and humid.
In some provinces as in province of Gilan, a diluted infusion of it with sugar is used in small deal for curing stomach-ache and disturbances in digestive organs with a diuretic effect and is effective in curing skin diseases and against icterus (jaundice).
Sweet marjoram. E.
Origanum majorana. L.
Majorana hortensis. Moench.
Origanum majoranoides. Willd.
Labiatae. L.
Sweet marjoram: is a plant in form of a little bush and may differ in shape and life-length depending on climatic conditions in its growing region as when it grows in warm areas is a perennial plant but when it grows around the Mediterranean is a biannual plant and when it grows around the Moderate-Zones is an annual plant.
Sweet marjoram leaf: its leaves are opposite leaves and are elliptical and lack dented margins.
Sweet marjoram flower: its flowers are small and are white or pink and are covered by 4-rows of bracts that are almost white. Existence of its bracts causes its flowers to generally create a round shape.
Sweet marjoram origin has not been recognized but it does not seem to be originated from Iran.
Sweet marjoram air organs: have odor with an influential effect and delicate tastes and create a sense of warmth, its leaves and flowering branches are used as medicine and are consumed for extracting its essence.
Chemical substances: containing chemical substances in Sweet marjoram are tannin and a bitter substance and an essence. Sweet marjoram essence is famous as Oil of Marjoram and is extracted by distillation or steaming, it has a yellow green nuance and has an especial odor with mild taste.
Sweet marjoram essence: essence is soluble in propylene glycol but is not soluble in glycerin and its essence contains 40-percents of terpines, especially terpinene, terpineol and sabinene, etc. Sweet marjoram essence should be kept in entirely closed bottle containers and must be kept in cool areas and away from lights.
Sweet marjoram dry plant: contains 0.7-3-percents essence compounded by terpine hydrocarbures as alpha-terpinol, sironelol and linalol, its non fugetive substances are fennel acids as coffeic acid, rosmarinic acid as much as the least 2-percents.
Rosmarinic acid (labiatic acid): is a substance that prevents the lipid materials become oxide and hot, therefore it remarks itself among the medicines, in make-up preparations and food-stuffs, it contains little deal of eugeneol, luteolol and common flavones.
Sweet marjoram powder: its leaves after drying are made to powder and are used as spice for giving the food a pleasant aroma and also strengthening and calmative effects and is diuretic, perspiring and (as other plants in labiatae. L.) strengthens the stomach.
External use: it has healing effect over sores and its essence is mixed for making soap-odor, its leaves are entered in the formulation of alcoolate and alcoolature de vulnéraire. Fr.
An infusion of 10-grams in 1-liter of water is consumed as calmative and sedative, 25-50-per mill’s infusion of it is consumed as strengthener in doses of 2-3-cups per day.
Sweet marjoram leaf: its leaves are opposite leaves and are elliptical and lack dented margins.
Sweet marjoram flower: its flowers are small and are white or pink and are covered by 4-rows of bracts that are almost white. Existence of its bracts causes its flowers to generally create a round shape.
Sweet marjoram origin has not been recognized but it does not seem to be originated from Iran.
Sweet marjoram air organs: have odor with an influential effect and delicate tastes and create a sense of warmth, its leaves and flowering branches are used as medicine and are consumed for extracting its essence.
Chemical substances: containing chemical substances in Sweet marjoram are tannin and a bitter substance and an essence. Sweet marjoram essence is famous as Oil of Marjoram and is extracted by distillation or steaming, it has a yellow green nuance and has an especial odor with mild taste.
Sweet marjoram essence: essence is soluble in propylene glycol but is not soluble in glycerin and its essence contains 40-percents of terpines, especially terpinene, terpineol and sabinene, etc. Sweet marjoram essence should be kept in entirely closed bottle containers and must be kept in cool areas and away from lights.
Sweet marjoram dry plant: contains 0.7-3-percents essence compounded by terpine hydrocarbures as alpha-terpinol, sironelol and linalol, its non fugetive substances are fennel acids as coffeic acid, rosmarinic acid as much as the least 2-percents.
Rosmarinic acid (labiatic acid): is a substance that prevents the lipid materials become oxide and hot, therefore it remarks itself among the medicines, in make-up preparations and food-stuffs, it contains little deal of eugeneol, luteolol and common flavones.
Sweet marjoram powder: its leaves after drying are made to powder and are used as spice for giving the food a pleasant aroma and also strengthening and calmative effects and is diuretic, perspiring and (as other plants in labiatae. L.) strengthens the stomach.
External use: it has healing effect over sores and its essence is mixed for making soap-odor, its leaves are entered in the formulation of alcoolate and alcoolature de vulnéraire. Fr.
An infusion of 10-grams in 1-liter of water is consumed as calmative and sedative, 25-50-per mill’s infusion of it is consumed as strengthener in doses of 2-3-cups per day.
Cultivated Oat, Oat. E.
Avena sativa. L.
Gramineae/Graminaceae. L.
Cultivated oat: is an herb growing up between 50-100-centimeters tall with long fruits that ends with two small tips covered in its glumes.
Growing location: is native to Iran and has been discovered by primitive mankind as Rice and Barley and Wheat. Cultivated oat: Oat has been cultivated in Europe and in some West-Asian countries and later on was transformed to other countries around the world. Some botanist of our days believe that this plant has its origin in Avena fattua (L.) but in history of Oat written by botanists is recognized as a plant that has been existing since the primitive human beings, it has been stipulated that its development has been done by Slavic and German people when the great wandering of Indo-Europeans took place.
Cultivated-oat: lacks bran (cover) and is one of the main food ingredients for the German people in a way that even their beverage sacks are named by Oat.
Cultivated-oat contains commonly 7-percents fat materials, 13.5-percents nitrate materials and 60-percents carbon hydrates, its fat materials contrary to cereal plants are not concentrated in their embryo but are spread in entire body of its fruit (seed) that has a fluid disposition with light- yellow color, it freezes in 3-degrees and melts in 80-degrees of heat. Fat acids in its oil include 10-percents palmitic acid, 50-60-percents oleic acids and 15-30-percents linoleic acid. Japanese cultivated oat: has a characteristic caused by low molecule weight of its fat acids.
Growing location: is native to Iran and has been discovered by primitive mankind as Rice and Barley and Wheat. Cultivated oat: Oat has been cultivated in Europe and in some West-Asian countries and later on was transformed to other countries around the world. Some botanist of our days believe that this plant has its origin in Avena fattua (L.) but in history of Oat written by botanists is recognized as a plant that has been existing since the primitive human beings, it has been stipulated that its development has been done by Slavic and German people when the great wandering of Indo-Europeans took place.
Cultivated-oat: lacks bran (cover) and is one of the main food ingredients for the German people in a way that even their beverage sacks are named by Oat.
Cultivated-oat contains commonly 7-percents fat materials, 13.5-percents nitrate materials and 60-percents carbon hydrates, its fat materials contrary to cereal plants are not concentrated in their embryo but are spread in entire body of its fruit (seed) that has a fluid disposition with light- yellow color, it freezes in 3-degrees and melts in 80-degrees of heat. Fat acids in its oil include 10-percents palmitic acid, 50-60-percents oleic acids and 15-30-percents linoleic acid. Japanese cultivated oat: has a characteristic caused by low molecule weight of its fat acids.
Disadvantage of Cultivated oat: is that its seed-flour turns to acidic one within a short time but it can be mixed in other kinds of flour for preparing dough.
Despite of the fact that bread prepared by cultivated oat’s flour is hard of digestion but a kind of bread famous as Ecosse is baked by it. Cultivated oat contains also the albuminoid avenine or legumine.
Medical qualities: Cultivated-oat has strengthening effect and is a diuretic, it is lenitive and calmative when it lacks outer skin and outer cuticle (Gruau. Fr.).
Oat strengthening effects: it has healing effect in curing sores and when it is boiled in milk or in a decoction of calf-meat turns in to a food with strengthening effect and therefore is used for strengthening children and for recovering during a convalescence period from weakness, it is useful for elderly persons and for patients with extreme weakness when a yolk of an egg is added to it just before it is ready.
Oat-decoction: a 20-grams decoction of Cultivated oat with its outer covers has diuretic effect and is used for curing gout, kidney stone and in case of edema (tissue dropsy), strangury (obstruction of urine), kidney and urine-bladder pain, and in case of itching and appearance of corns over body skin, sleeplessness (insomnia) and coughing, inflammation of throat (larynx), sanguine humor (hemoptysis), inflammation of digestive system and urine canals.
Oat smoked-flour: is used for its lenitive quality and its decoction is effective in curing constipation and is also used for preparing a liniment in external uses and treatment of piles, a dose of its decoction is 2-3-cups a day in 2-3-following days for every time of consuming before a breakfast.
Oat-cuticle: its seed is used in confectionary and liquor factories to odor liquors, creams and chocolates.
External uses: a poultice is prepared by Oat’s seeds cooked in Vinegar and used in form of warm compress over body zones, over body sides, in lumbago (Ischias) and for calming pain of catarrhs.
Dough prepared by Oat-flour mixed with malt [fermenting factor of Barley’s fermentation from Hordeum vulgare (Linn.), or Hordeum sativum (Jessen.)], prepared in White wine is used for curing infected ulcers and hard healing sores.
Oat-straw (chaff) decoction: contains A-vitamin has effect similar to Wheat flour’s poultice and can be used in form of local body zones and for curing disturbances caused by gout, rheumatism, kidney pain, disorder in urine canals and curing skin-corns.
Growing zones: Cultivated oat is native to Iran’s Western areas and Central province of Tehran and in province of Lurestan: around Dorud city, in province of Khuzestan: around Pol-e-Kheyr-Abad over heights of 450-meters, in 25-kilometers distant from Haft-kel city, in province of Fars: around Chengeh-khor over 2000-meters heights.
Despite of the fact that bread prepared by cultivated oat’s flour is hard of digestion but a kind of bread famous as Ecosse is baked by it. Cultivated oat contains also the albuminoid avenine or legumine.
Medical qualities: Cultivated-oat has strengthening effect and is a diuretic, it is lenitive and calmative when it lacks outer skin and outer cuticle (Gruau. Fr.).
Oat strengthening effects: it has healing effect in curing sores and when it is boiled in milk or in a decoction of calf-meat turns in to a food with strengthening effect and therefore is used for strengthening children and for recovering during a convalescence period from weakness, it is useful for elderly persons and for patients with extreme weakness when a yolk of an egg is added to it just before it is ready.
Oat-decoction: a 20-grams decoction of Cultivated oat with its outer covers has diuretic effect and is used for curing gout, kidney stone and in case of edema (tissue dropsy), strangury (obstruction of urine), kidney and urine-bladder pain, and in case of itching and appearance of corns over body skin, sleeplessness (insomnia) and coughing, inflammation of throat (larynx), sanguine humor (hemoptysis), inflammation of digestive system and urine canals.
Oat smoked-flour: is used for its lenitive quality and its decoction is effective in curing constipation and is also used for preparing a liniment in external uses and treatment of piles, a dose of its decoction is 2-3-cups a day in 2-3-following days for every time of consuming before a breakfast.
Oat-cuticle: its seed is used in confectionary and liquor factories to odor liquors, creams and chocolates.
External uses: a poultice is prepared by Oat’s seeds cooked in Vinegar and used in form of warm compress over body zones, over body sides, in lumbago (Ischias) and for calming pain of catarrhs.
Dough prepared by Oat-flour mixed with malt [fermenting factor of Barley’s fermentation from Hordeum vulgare (Linn.), or Hordeum sativum (Jessen.)], prepared in White wine is used for curing infected ulcers and hard healing sores.
Oat-straw (chaff) decoction: contains A-vitamin has effect similar to Wheat flour’s poultice and can be used in form of local body zones and for curing disturbances caused by gout, rheumatism, kidney pain, disorder in urine canals and curing skin-corns.
Growing zones: Cultivated oat is native to Iran’s Western areas and Central province of Tehran and in province of Lurestan: around Dorud city, in province of Khuzestan: around Pol-e-Kheyr-Abad over heights of 450-meters, in 25-kilometers distant from Haft-kel city, in province of Fars: around Chengeh-khor over 2000-meters heights.
Alfalfa,
Lucern,
Medic fodder. E.
Medicago sativa. L.
Leguminosae. L.
Alfalfa: is a perennial herb growing between 30-80-centimeters tall.
Alfalfa leaf: its leaves are compounded by 3-dented leaflets.
Growing locations: Alfalfa is native to some of Asian as Iran and to African countries around the Moderate-Zones in wild form (spontaneously).
Alfalfa flower: its flowers are large and are blue, violet-blue or yellow-blue in form of long racemes.
Alfalfa fruit: in form of legume (sheath), has a scythe-shape and is winded.
Honeybees: are in found of its flowers and bring great deals of odorous nectars from them and the prepared Honey is more valuable than other kinds of Honey prepared by other plants nectar.
History: Alfalfa has been used commonly for the purpose of feeding four-legged large animals since the ancient times in Iran, its seed was brought to Greece (450-BC.) and around 200-years later was brought to Italy and from there to Mediterranean areas as to France, etc.
Chemical substances: content of chemical substances in Alfalfa’s plant differs depending on whether the function of analyze over this plant has been done over a young plant before blooming, in the beginning of flowering or after its flowering time.
Protein materials in a Young alfalfa plant before blooming is more than in the beginning of its blooming time, on the contrary the deal of cellulose materials and carbon hydrates are lesser.
Chemical substances: Alfalfa proteins are arginine and histidine, adenine and phenyl-alaline, asparagine and cystine and contains saponin diastases with a sneezing (Sternutatory) effect and cetenes, 2-dye agents, phosphoric acid and A, E, C-and K-vitamins.
Alfalfa’s C-vitamin content is between 230-280-milligrams that makes it twice more than C-vitamin in Parsley and 4-times more than Lemon-juice but its A-vitamin in form of Beta-carotene is between 3000-5000-units in percentage, the deal of E-and K-vitamins is rather much.
Alfalfa ash: there are some calcium oxide 3-times more than the deal of calcium oxide in milk, some deal of potassium and phosphoric acid, little deal of magnesium and iron (2-times more than Spinach), little dose of arsenic and silicon in Alfalfa’s ash.
Asparagine: Alfalfa’s asparagine is composed by altheine and asparamide or agedoite, is an amino acid discovered during 1805-by researchers that exists in all parts of Alfalfa that has been growing in darkness. Asparagine exists almost always in form of left-oriented in plant organs and was extracted from Vicia sativa (Papilionaceae. L.) by researchers, it has been also found in other varieties of this family of plants as in White lupin (Lupinus albus. L., Fabaceae. L.) and in Soybean [Glycine hispida. Moench (Maxim.)].
Arginine: is another amino acid resulted by dissolving proteins and has the effect of regulating ammonium carbonate and in some liver diseases it would increase it in a body.
Cystine: is an amino acid that results through oxidation of cystine´s alkaloid solution in vicinity of air and is found in urine after consuming it, it is one of the materials that produce hairs as in a Horse hair contains 8-percents of it and is commonly extracted from it. Histidine: is another material with natural form of L-Histidine (or Histidine chlorine-hydrate) and is an amino acid necessary for growth of children.
Lycine: is also an amino acid and is necessary for growth of tissues but human body does not synthesize it.
Total synthesis has been taken place from piridine and adenine or Leco-4.6-aminopyrine is a material that has been mentioned as B4-vitamin and is found in vegetative and animalistic tissues in form of a compound with niacinamyde, phosphoric acid and d-ribose, two of its composing elements are coenzymes and nucleic-acid and have been extracted from pancreas of cow and it exists also in Tea.
Adenine: 3-molecules of water (trihydrate) makes it crystallized and adenine chloridrate with 0.5-molecule of water turns to prism-shaped particles is used in inheritance researches, is used in virus diseases and in locopenies (Loosing of white blood cells), etc.
Mesoxalic acid or ketomalonic acid and oxomalonic acid are hydrated and turned to crystallized ones in different forms and with 1-or 2-molecules of water.
Medical qualities: Alfalfa is an important plant in pharmacological world because it is rich in nitrate-materials and different vitamins that are very important in growth of infants and besides, because it contains a rather great deals of calcium oxide materials has positive effects in healing rickets (a disease of children caused by vitamin D deficiency that is characterized by the imperfect calcification causes softening and distortion of the bones typically resulting in bow legs in terms of providing bone structure, especially in young animals.).
A famous physician could replace intensive effects caused by lack of C-vitamin in body by feeding the patient some cooked Alfalfa and also 30-60-grams of its juice during 15-days.
When 5-percents of Alfalfa is added to Clover it can defy disturbances caused by lack of K-vitamin in animals as in rabbit and in hens.
Alfalfa fresh-juice: or its thick infusion has positive effect in treatments considering the case of mal-construction of bone structures.
Medical forms: 300-grams of dried Alfalfa plant is boiled in 1000-grams of water until it is thickened to its half, then it is refined by pressing, then 900-grams of sugar is added to it and is made into a syrup (sherbet) form, doses of this syrup for children is 200-300-grams per day.
Alfalfa is consumed as food instead of Spinach for example in China and in Russia, in America and in North-Africa.
Alfalfa cultivation: Alfalfa is cultivated in all parts of Iran and is regarded highly by farmers, it is planted in fields instead of leaving a field in fallow because its roots increases the quality power of their field-soil and after cultivating Alfalfa in 1-or 2-years they can cultivate other plants as Wheat over their remained knotty rests after harvesting.
Alfalfa is growing also in Wild form in Asia and many other countries in the world.
Warning:
One should consider that when animals consume Alfalfa in fresh and raw form it creates fermentation in their stomach and can cause their death and also its content of saponin becomes the source of side effects and disturbances.
Alfalfa leaf: its leaves are compounded by 3-dented leaflets.
Growing locations: Alfalfa is native to some of Asian as Iran and to African countries around the Moderate-Zones in wild form (spontaneously).
Alfalfa flower: its flowers are large and are blue, violet-blue or yellow-blue in form of long racemes.
Alfalfa fruit: in form of legume (sheath), has a scythe-shape and is winded.
Honeybees: are in found of its flowers and bring great deals of odorous nectars from them and the prepared Honey is more valuable than other kinds of Honey prepared by other plants nectar.
History: Alfalfa has been used commonly for the purpose of feeding four-legged large animals since the ancient times in Iran, its seed was brought to Greece (450-BC.) and around 200-years later was brought to Italy and from there to Mediterranean areas as to France, etc.
Chemical substances: content of chemical substances in Alfalfa’s plant differs depending on whether the function of analyze over this plant has been done over a young plant before blooming, in the beginning of flowering or after its flowering time.
Protein materials in a Young alfalfa plant before blooming is more than in the beginning of its blooming time, on the contrary the deal of cellulose materials and carbon hydrates are lesser.
Chemical substances: Alfalfa proteins are arginine and histidine, adenine and phenyl-alaline, asparagine and cystine and contains saponin diastases with a sneezing (Sternutatory) effect and cetenes, 2-dye agents, phosphoric acid and A, E, C-and K-vitamins.
Alfalfa’s C-vitamin content is between 230-280-milligrams that makes it twice more than C-vitamin in Parsley and 4-times more than Lemon-juice but its A-vitamin in form of Beta-carotene is between 3000-5000-units in percentage, the deal of E-and K-vitamins is rather much.
Alfalfa ash: there are some calcium oxide 3-times more than the deal of calcium oxide in milk, some deal of potassium and phosphoric acid, little deal of magnesium and iron (2-times more than Spinach), little dose of arsenic and silicon in Alfalfa’s ash.
Asparagine: Alfalfa’s asparagine is composed by altheine and asparamide or agedoite, is an amino acid discovered during 1805-by researchers that exists in all parts of Alfalfa that has been growing in darkness. Asparagine exists almost always in form of left-oriented in plant organs and was extracted from Vicia sativa (Papilionaceae. L.) by researchers, it has been also found in other varieties of this family of plants as in White lupin (Lupinus albus. L., Fabaceae. L.) and in Soybean [Glycine hispida. Moench (Maxim.)].
Arginine: is another amino acid resulted by dissolving proteins and has the effect of regulating ammonium carbonate and in some liver diseases it would increase it in a body.
Cystine: is an amino acid that results through oxidation of cystine´s alkaloid solution in vicinity of air and is found in urine after consuming it, it is one of the materials that produce hairs as in a Horse hair contains 8-percents of it and is commonly extracted from it. Histidine: is another material with natural form of L-Histidine (or Histidine chlorine-hydrate) and is an amino acid necessary for growth of children.
Lycine: is also an amino acid and is necessary for growth of tissues but human body does not synthesize it.
Total synthesis has been taken place from piridine and adenine or Leco-4.6-aminopyrine is a material that has been mentioned as B4-vitamin and is found in vegetative and animalistic tissues in form of a compound with niacinamyde, phosphoric acid and d-ribose, two of its composing elements are coenzymes and nucleic-acid and have been extracted from pancreas of cow and it exists also in Tea.
Adenine: 3-molecules of water (trihydrate) makes it crystallized and adenine chloridrate with 0.5-molecule of water turns to prism-shaped particles is used in inheritance researches, is used in virus diseases and in locopenies (Loosing of white blood cells), etc.
Mesoxalic acid or ketomalonic acid and oxomalonic acid are hydrated and turned to crystallized ones in different forms and with 1-or 2-molecules of water.
Medical qualities: Alfalfa is an important plant in pharmacological world because it is rich in nitrate-materials and different vitamins that are very important in growth of infants and besides, because it contains a rather great deals of calcium oxide materials has positive effects in healing rickets (a disease of children caused by vitamin D deficiency that is characterized by the imperfect calcification causes softening and distortion of the bones typically resulting in bow legs in terms of providing bone structure, especially in young animals.).
A famous physician could replace intensive effects caused by lack of C-vitamin in body by feeding the patient some cooked Alfalfa and also 30-60-grams of its juice during 15-days.
When 5-percents of Alfalfa is added to Clover it can defy disturbances caused by lack of K-vitamin in animals as in rabbit and in hens.
Alfalfa fresh-juice: or its thick infusion has positive effect in treatments considering the case of mal-construction of bone structures.
Medical forms: 300-grams of dried Alfalfa plant is boiled in 1000-grams of water until it is thickened to its half, then it is refined by pressing, then 900-grams of sugar is added to it and is made into a syrup (sherbet) form, doses of this syrup for children is 200-300-grams per day.
Alfalfa is consumed as food instead of Spinach for example in China and in Russia, in America and in North-Africa.
Alfalfa cultivation: Alfalfa is cultivated in all parts of Iran and is regarded highly by farmers, it is planted in fields instead of leaving a field in fallow because its roots increases the quality power of their field-soil and after cultivating Alfalfa in 1-or 2-years they can cultivate other plants as Wheat over their remained knotty rests after harvesting.
Alfalfa is growing also in Wild form in Asia and many other countries in the world.
Warning:
One should consider that when animals consume Alfalfa in fresh and raw form it creates fermentation in their stomach and can cause their death and also its content of saponin becomes the source of side effects and disturbances.
Almond of India,
Indian almond,
Malabar almond.
Terminalia. E.
Terminalia catappa. Willd.
Terminalia moluccana. Lam.
Terminalia latifolia. Blanco.
Combretaceae. L.
Almond of India: is a tree growing up to 25-meters tall and its branches are convened horizontal in a whorl disposition around its main stem.
Almond leaf: its leaves are large and elliptical with round ends and its leaf-blade’s surface over its upper leaf axis lacks down but is downy at its lower levels.
Almond of India flower: has two groups of flowers, one group has only male flowers and the other group has male-female flowers, its flowers grow in gathered racemes in a way that the first group are only male flowers and are gathered in upper level and other groups over its lower levels. Almond trees are spread in the Half-Continent of India and some of the Torrid-Zones in Asia in different forms as in form of a bush, shrub, half-trees and large tree forms.
Useful parts: are its fruit, nuts and bark of its root and stem, leaves and juice of its leaves.
Almond of India nuts (fruit): contain 50-60-percents oil substance in form of fluid and is yellow or yellow-brown, mentioned oil contains none saturated acids, its tree has a bitter taste growing in Southern Iran, especially in province of Baluchistan.
Medical qualities: its nut strengthens the stomach and digestive organs and strengthens nerve organs and is an antitoxin. Consuming 4-grams of its nuts is useful against scorpion and snake and spider-poison.
Seed-kernel: Almond of India seed-kernel is effective against continuous (consecutive)-fevers and is effective in obstructing diarrhea. Macerating and rubbing them in water until it creates foam is useful against headache and pain in temples and neck-spasm (convulsion of neck) and paralysis (palsy), inhaling the smoke of burning Almond nuts can help mental disordered (mental deranged) persons and is a cure for edema (hydrocephalus: head-dropsy) in case of children.
Almond of India poultice: a poultice prepared by its nuts mixed with Vinegar is useful against scrofula (the King’s evil).
Almond of India infusion: drinking an infusion of its tree-root in a dose of 8-grams is useful in curing inflammation of the lungs (pneumonia; both lungs: double pneumonia) and asthma.
Almond of India nuts: consuming its nuts make a delivery of a baby easier and prevents menstrual bleeding and a dose of 4.5-grams of them is useful against pain in uterus (matrix, womb). Recommended consuming dose of its nuts is normally 2-4-grams.
Mixing 4.5-grams of its nuts with Scammony (Convulvulus scammonia. L.) creates a quick effect in curing diarrhea.
Almond of India (Terminalia catappa) is cultivated in South-Iran.
Other useful plants in this family with lower medicinal value that are used in industries or in form of food-stuff are as followings: 1) Quisqualis indica (L.): growing in Malaysia but today because of its beautiful flowers is developed around many of the Mediterranean areas.
Almond of India seed and leaf: its seeds are used in traditional medicine as vermicide (anti-worm) and its leaves contain great deals of essence. 2) Anogeissus latifolia (Wall.): a kind of gum is extracted from its leaves and is similar to that of Sumac and the material extracted from its plant is a kind of gum that can be found in India and Sri-Lanka famous as Ghatti gum (or Gum-ghatti), this gum is a kind of polysaccharide dissolved in water and is found in form of magnesium minerals, it has L-arabinose, D-galactose, D-mannose, D-Xylose, D-glycoronic acid and small deal of 6-dioxyhexose.
Gatti-gum: presented in America lacks water because it is prepared by locating it in Auto-clave and has different physical characteristic, a kind of it has a more tenacity but lower than Gum-Arabic, it is soluble in 5-parts of cold water, is insoluble in 95-degrees alcohol and because of the pigments remaining in its gum is a little bit colored, this gum is used instead of Gum-Arabic in form of an emulsion factor in preparing medicinal produces and is also used for preparing wax and is used in industries.
Almond leaf: its leaves are large and elliptical with round ends and its leaf-blade’s surface over its upper leaf axis lacks down but is downy at its lower levels.
Almond of India flower: has two groups of flowers, one group has only male flowers and the other group has male-female flowers, its flowers grow in gathered racemes in a way that the first group are only male flowers and are gathered in upper level and other groups over its lower levels. Almond trees are spread in the Half-Continent of India and some of the Torrid-Zones in Asia in different forms as in form of a bush, shrub, half-trees and large tree forms.
Useful parts: are its fruit, nuts and bark of its root and stem, leaves and juice of its leaves.
Almond of India nuts (fruit): contain 50-60-percents oil substance in form of fluid and is yellow or yellow-brown, mentioned oil contains none saturated acids, its tree has a bitter taste growing in Southern Iran, especially in province of Baluchistan.
Medical qualities: its nut strengthens the stomach and digestive organs and strengthens nerve organs and is an antitoxin. Consuming 4-grams of its nuts is useful against scorpion and snake and spider-poison.
Seed-kernel: Almond of India seed-kernel is effective against continuous (consecutive)-fevers and is effective in obstructing diarrhea. Macerating and rubbing them in water until it creates foam is useful against headache and pain in temples and neck-spasm (convulsion of neck) and paralysis (palsy), inhaling the smoke of burning Almond nuts can help mental disordered (mental deranged) persons and is a cure for edema (hydrocephalus: head-dropsy) in case of children.
Almond of India poultice: a poultice prepared by its nuts mixed with Vinegar is useful against scrofula (the King’s evil).
Almond of India infusion: drinking an infusion of its tree-root in a dose of 8-grams is useful in curing inflammation of the lungs (pneumonia; both lungs: double pneumonia) and asthma.
Almond of India nuts: consuming its nuts make a delivery of a baby easier and prevents menstrual bleeding and a dose of 4.5-grams of them is useful against pain in uterus (matrix, womb). Recommended consuming dose of its nuts is normally 2-4-grams.
Mixing 4.5-grams of its nuts with Scammony (Convulvulus scammonia. L.) creates a quick effect in curing diarrhea.
Almond of India (Terminalia catappa) is cultivated in South-Iran.
Other useful plants in this family with lower medicinal value that are used in industries or in form of food-stuff are as followings: 1) Quisqualis indica (L.): growing in Malaysia but today because of its beautiful flowers is developed around many of the Mediterranean areas.
Almond of India seed and leaf: its seeds are used in traditional medicine as vermicide (anti-worm) and its leaves contain great deals of essence. 2) Anogeissus latifolia (Wall.): a kind of gum is extracted from its leaves and is similar to that of Sumac and the material extracted from its plant is a kind of gum that can be found in India and Sri-Lanka famous as Ghatti gum (or Gum-ghatti), this gum is a kind of polysaccharide dissolved in water and is found in form of magnesium minerals, it has L-arabinose, D-galactose, D-mannose, D-Xylose, D-glycoronic acid and small deal of 6-dioxyhexose.
Gatti-gum: presented in America lacks water because it is prepared by locating it in Auto-clave and has different physical characteristic, a kind of it has a more tenacity but lower than Gum-Arabic, it is soluble in 5-parts of cold water, is insoluble in 95-degrees alcohol and because of the pigments remaining in its gum is a little bit colored, this gum is used instead of Gum-Arabic in form of an emulsion factor in preparing medicinal produces and is also used for preparing wax and is used in industries.
Almond,
Hazel,
Amygdalus. E.
Amygdalus communis. L.
Prunus amygdalus (Batseh.).
Amygdalus stocksiana. Boiss.
Amygdalaceae. L.
Almond tree: is native to Iran and therefore it was famous as Persian almond in Europe.
Growing locations: there are many varieties and species of Almonds but are mainly divided to three groups, Mountain-almonds that are the Wild almonds native to mountain slopes, Desert-almonds that are Wild almonds native to desert lands and Cultivated-almonds that are cultivated in farms.
There are large and small species of Almonds but all of them are divided in two categories: the Sweet almonds and the Bitter almonds.
Sweet-almond: is famous as Amygdalus dulcis (L.): its kernel contains 54-percents oil, 24-percents proteins and special substances that makes it possible for its oil to dissolve in water, it contains sugar and resin, calcium oxide and phosphorus, manganese and potassium, sulfur and chlorine, sodium and iron and because of its only 1-percent content of phosphorus has the quality of strengthening the brains and nerve organs.
Bitter-almond: is famous as Amygdalus amara (L.) and contains lesser oil between 20-40-percents but the factors that causes its mixing capacity with water are more, it contains also a chemical complex that produces much sugar, essence and a poison famous as cyanide acid when it is dissolved in water.
Growing locations: there are many varieties and species of Almonds but are mainly divided to three groups, Mountain-almonds that are the Wild almonds native to mountain slopes, Desert-almonds that are Wild almonds native to desert lands and Cultivated-almonds that are cultivated in farms.
There are large and small species of Almonds but all of them are divided in two categories: the Sweet almonds and the Bitter almonds.
Sweet-almond: is famous as Amygdalus dulcis (L.): its kernel contains 54-percents oil, 24-percents proteins and special substances that makes it possible for its oil to dissolve in water, it contains sugar and resin, calcium oxide and phosphorus, manganese and potassium, sulfur and chlorine, sodium and iron and because of its only 1-percent content of phosphorus has the quality of strengthening the brains and nerve organs.
Bitter-almond: is famous as Amygdalus amara (L.) and contains lesser oil between 20-40-percents but the factors that causes its mixing capacity with water are more, it contains also a chemical complex that produces much sugar, essence and a poison famous as cyanide acid when it is dissolved in water.
Sweet-almond oil: is mild laxative and its usual dose is 4-30-grams for children depending on their age.
Sweet-almond kernel: maintains the brains elixir and disinfects the inner organs, strengthens the sight and is lenitive for breast, throat and digestive organs.
Sweet-almond juice: pressured juice of Sweet-almonds nuts with sugar mitigates (lenitive) and opens the breast and throat and is useful for curing shortness of breath (dyspnea) and inflammation of the lungs, pleurisy and prevents also lung-bleeding.
Smoking fruits hard shells: and then rub over teeth strengthens the teeth gums and makes the teeth white.
Almond kernel-resin: is useful against intestines ulcer and ulcer in urine-bladder, diarrhea and loose-bowels, especially if it is caused by humidity of the stomach, its resin increases sexual lust (aphrodisiac) and reduces sexual constrains and consuming its resin calms pain and smarting of urination, its kernel increases the weight and has crystallized sugar equal to nourishment level, when its nuts are mashed they are hard of digestion, smoked kernels strengthens the stomach and increases its humidity.
Almond nut-marmalade: it has a magic power in increasing body weight of a weak person.
Almond kernel-marmalade mixed with Honey: its kernels with Honey is useful for curing liver-pain and coughing and soothes stomach gasses.
Almond unripe-nut: Almond’s young fruits when they have a thin and fragile shell and are covered by fleshy green-skin has the quality of strengthening the teeth gums and prevents the sense of inflammation in mouth.
One characteristic of Almond’s flower is that it increases sexual lust in men but reduces it in woman and this is caused by its content of male hormones.
Warning:
Overdosing Almond nuts is not useful for the stomach and especially when the consumer is an elderly person with a cold blood and humid stomach. Almond’s rotten kernels causes vomiting and sadness and prevents appetite when it is not causing vomiting, it may cause fainting and for curing, a patient should be helped to vomit and then consume sour fruits.
Another species of Almond mentioned above is Common almond with a sour taste as young, with a green downy skin that as young are sold in Central cities of Iran, the whole green-nut is salted and consumed, this type of Almond is called Choghali-badam in Iran and has been consumed in form of appetizer for thousands of years but most of its characteristics has not been investigated yet.
Another species is the Chinese almond famous as Java almond and also Canary almond and is another species of Almond with a hard fruit-kernel famous as Stone-almond by folks and its scientific name is Amygdalus ossea (L.).
Almond’s Mountain species: are famous as Amygdalus eburnea (L.) and Amygdalus orientalis (L.), another species famous as Amygdalus fragilis (L.) and its Wild species is famous as Marsh-arrow-grass with the scientific name of Amygdalus eleagnifolia (L.).
Sweet-Almond oil: refreshes the brains and is useful for patients suffering from lung-inflammation (pneumonia) and delirium caused for example by meningitis, Sweet almond’s oil is useful for curing sleeping difficulties (insomnia) and with little deal of Gum dragacanth softens dry coughing (hack, hacking) and clears the voice, cures shortness of breath (dyspnea) and is a lenitive (laxative, emollient) for the intestines, it is consumed in form of a laxative (purgative) remedy, its oil cures loose-bowels and stomachache and is lenitive (laxative) for the intestines and cures retention of urine (dysuria) and grippe (influenza), it helps cracking the kidney and urine-bladder stones, especially when it is mixed with a little of Jew’s stone (Lapis judaicus. L.).
Taking in some of the small stones (Jew’s stone) with Sweet or Bitter almond’s oil is useful for dissolving kidney and urine-bladder stones and rubbing this mixture over eyelashes and eyebrows helps them to grow properly.
Bitter-almond (var. amara.): dissolves and disinfects and is an expectorant (drives humor or plexus, anti-sputum) and a poultice prepared by Bitter-almond and Vinegar cures headache, its eyewash (Collyrium) strengthens the sight and is useful in shortness of breath and in case of coughing and breast-inflammation, especially when they are taken together with starch.
Bitter-almond nuts with Mint: softens a pain.
Bitter-almond with Honey: consuming Bitter-almond’s nuts with Honey opens the bile-bladder, the liver and the spleen and is useful when its nuts are consumed in case spleen-diseases.
Bitter-almond mashed nuts: over the skull-skin cures skull scurf, lice (louse) and lice eggs in hairs, consuming Bitter almond nuts is menstrual.
Bitter-almond poultice: applying Bitter- almond nuts with Vinegar and wine is useful for curing chronic and infected skin sores and nervous sores, scab, smarting and skin crevices, it is rubbed over facial skin for removing the trace after sores, applying a poultice of Bitter- almond nuts over sore or a dog’s bite infected by hydrophobia (rabies or canine madness) is useful before visiting a physician (Doctor).
Warning:
Bitter-almond kernels are not useful to intestines and overdosing them cause intoxication and leads to dead.
Almond tree root:
Applying a poultice of Almond tree’s root from Bitter-or Sweet-Almond with oil is useful against headache and drinking of its infusion is useful as well, though it rinses (drains) the spleen and the kidneys and cures grippe (influenza), is vermicide (anti-worm) and removes intestine and stomach worms. Applying Almond root poultice is useful for burning injuries.
Bitter-almond oil: Kernel oil of both kinds of Almonds are disinfectant, drive sticky (tenacious) slime out from stomach and intestines.
When Bitter-almond oil is prepared with adequate medicine it will be useful in cases of shortness of breath (dyspnea) and inflammation of spleen, backache and retention of urine (dysuria), grippe (influenza), drives remained blood in womb and reduces inflammations, drive stones (sediments) and is abortive to an embryo.
Bitter almond oil drops in ears prevent earache and cures singing in ears better than other medicines. Dose of Bitter almond oil is up to 20-grams.
Almond tree resin by dissolving turns to a sticky (tenacious) material and has the quality of softening the breast.
There are smaller Almond fruits from its wild or mountain species with similar characters.
Sweet-almond nuts and Wild-almond small fruit-nuts: are macerated in water and are consumed as a fine medicine for persons with false sensing of hunger.
Tincture of Artichoke leaf resulted after macerating 500-grams leaves in 1-liter of alcohol (macerated in 15-days) in doses between 8-30-grams consumed 3-times a day.
Artichoke leaves and bracts: are used in different preparations mixed with other different parts of its plants.
Cynara humilis (L.): grows in Algeria and infusion of its root is used for healing inflation and inflammation of the liver.
Growing zones: Artichoke is native to countries around the Mediterranean Sea. Artichoke is cultivated in Iran for its fleshy bracts and its leaves in matter of nutrition.
Sweet-almond kernel: maintains the brains elixir and disinfects the inner organs, strengthens the sight and is lenitive for breast, throat and digestive organs.
Sweet-almond juice: pressured juice of Sweet-almonds nuts with sugar mitigates (lenitive) and opens the breast and throat and is useful for curing shortness of breath (dyspnea) and inflammation of the lungs, pleurisy and prevents also lung-bleeding.
Smoking fruits hard shells: and then rub over teeth strengthens the teeth gums and makes the teeth white.
Almond kernel-resin: is useful against intestines ulcer and ulcer in urine-bladder, diarrhea and loose-bowels, especially if it is caused by humidity of the stomach, its resin increases sexual lust (aphrodisiac) and reduces sexual constrains and consuming its resin calms pain and smarting of urination, its kernel increases the weight and has crystallized sugar equal to nourishment level, when its nuts are mashed they are hard of digestion, smoked kernels strengthens the stomach and increases its humidity.
Almond nut-marmalade: it has a magic power in increasing body weight of a weak person.
Almond kernel-marmalade mixed with Honey: its kernels with Honey is useful for curing liver-pain and coughing and soothes stomach gasses.
Almond unripe-nut: Almond’s young fruits when they have a thin and fragile shell and are covered by fleshy green-skin has the quality of strengthening the teeth gums and prevents the sense of inflammation in mouth.
One characteristic of Almond’s flower is that it increases sexual lust in men but reduces it in woman and this is caused by its content of male hormones.
Warning:
Overdosing Almond nuts is not useful for the stomach and especially when the consumer is an elderly person with a cold blood and humid stomach. Almond’s rotten kernels causes vomiting and sadness and prevents appetite when it is not causing vomiting, it may cause fainting and for curing, a patient should be helped to vomit and then consume sour fruits.
Another species of Almond mentioned above is Common almond with a sour taste as young, with a green downy skin that as young are sold in Central cities of Iran, the whole green-nut is salted and consumed, this type of Almond is called Choghali-badam in Iran and has been consumed in form of appetizer for thousands of years but most of its characteristics has not been investigated yet.
Another species is the Chinese almond famous as Java almond and also Canary almond and is another species of Almond with a hard fruit-kernel famous as Stone-almond by folks and its scientific name is Amygdalus ossea (L.).
Almond’s Mountain species: are famous as Amygdalus eburnea (L.) and Amygdalus orientalis (L.), another species famous as Amygdalus fragilis (L.) and its Wild species is famous as Marsh-arrow-grass with the scientific name of Amygdalus eleagnifolia (L.).
Sweet-Almond oil: refreshes the brains and is useful for patients suffering from lung-inflammation (pneumonia) and delirium caused for example by meningitis, Sweet almond’s oil is useful for curing sleeping difficulties (insomnia) and with little deal of Gum dragacanth softens dry coughing (hack, hacking) and clears the voice, cures shortness of breath (dyspnea) and is a lenitive (laxative, emollient) for the intestines, it is consumed in form of a laxative (purgative) remedy, its oil cures loose-bowels and stomachache and is lenitive (laxative) for the intestines and cures retention of urine (dysuria) and grippe (influenza), it helps cracking the kidney and urine-bladder stones, especially when it is mixed with a little of Jew’s stone (Lapis judaicus. L.).
Taking in some of the small stones (Jew’s stone) with Sweet or Bitter almond’s oil is useful for dissolving kidney and urine-bladder stones and rubbing this mixture over eyelashes and eyebrows helps them to grow properly.
Bitter-almond (var. amara.): dissolves and disinfects and is an expectorant (drives humor or plexus, anti-sputum) and a poultice prepared by Bitter-almond and Vinegar cures headache, its eyewash (Collyrium) strengthens the sight and is useful in shortness of breath and in case of coughing and breast-inflammation, especially when they are taken together with starch.
Bitter-almond nuts with Mint: softens a pain.
Bitter-almond with Honey: consuming Bitter-almond’s nuts with Honey opens the bile-bladder, the liver and the spleen and is useful when its nuts are consumed in case spleen-diseases.
Bitter-almond mashed nuts: over the skull-skin cures skull scurf, lice (louse) and lice eggs in hairs, consuming Bitter almond nuts is menstrual.
Bitter-almond poultice: applying Bitter- almond nuts with Vinegar and wine is useful for curing chronic and infected skin sores and nervous sores, scab, smarting and skin crevices, it is rubbed over facial skin for removing the trace after sores, applying a poultice of Bitter- almond nuts over sore or a dog’s bite infected by hydrophobia (rabies or canine madness) is useful before visiting a physician (Doctor).
Warning:
Bitter-almond kernels are not useful to intestines and overdosing them cause intoxication and leads to dead.
Almond tree root:
Applying a poultice of Almond tree’s root from Bitter-or Sweet-Almond with oil is useful against headache and drinking of its infusion is useful as well, though it rinses (drains) the spleen and the kidneys and cures grippe (influenza), is vermicide (anti-worm) and removes intestine and stomach worms. Applying Almond root poultice is useful for burning injuries.
Bitter-almond oil: Kernel oil of both kinds of Almonds are disinfectant, drive sticky (tenacious) slime out from stomach and intestines.
When Bitter-almond oil is prepared with adequate medicine it will be useful in cases of shortness of breath (dyspnea) and inflammation of spleen, backache and retention of urine (dysuria), grippe (influenza), drives remained blood in womb and reduces inflammations, drive stones (sediments) and is abortive to an embryo.
Bitter almond oil drops in ears prevent earache and cures singing in ears better than other medicines. Dose of Bitter almond oil is up to 20-grams.
Almond tree resin by dissolving turns to a sticky (tenacious) material and has the quality of softening the breast.
There are smaller Almond fruits from its wild or mountain species with similar characters.
Sweet-almond nuts and Wild-almond small fruit-nuts: are macerated in water and are consumed as a fine medicine for persons with false sensing of hunger.
Tincture of Artichoke leaf resulted after macerating 500-grams leaves in 1-liter of alcohol (macerated in 15-days) in doses between 8-30-grams consumed 3-times a day.
Artichoke leaves and bracts: are used in different preparations mixed with other different parts of its plants.
Cynara humilis (L.): grows in Algeria and infusion of its root is used for healing inflation and inflammation of the liver.
Growing zones: Artichoke is native to countries around the Mediterranean Sea. Artichoke is cultivated in Iran for its fleshy bracts and its leaves in matter of nutrition.