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Walnut-tree,
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Walnut-tree: is a pretty large tree that live a few hundred years in form of a huge tree over 30-meters tall with compound leaves and odd large leaflets.
Walnut flower: Walnut has male and female flowers. Walnut’s male spike has a hanging disposition but its female flowers grow in vertical 90-degree’s angle over its branches. Every male flower has a cover compounded by 3-4-flossy like parts that cover plenty of the stamens and commonly a pistil that has not been fully developed among its stamens.
Walnut female flowers: the set of Walnut’s female flowers do not increase more than 2-4-flowers and its female flowers have pistil with 2-carpels that together create an ovary with one chamber in form of inferior ovary and part of their pistils are also ends in two wide stigmata far from each other.
Walnut female flowers: the set of Walnut’s female flowers do not increase more than 2-4-flowers and its female flowers have pistil with 2-carpels that together create an ovary with one chamber in form of inferior ovary and part of their pistils are also ends in two wide stigmata far from each other.
percent of an essence with especial odor and contains great deals of paraphin, tannin with complex compound, mucitannic acid and a material named as juglone, oxynaphtoquinon that has a lenitive effect over body skin but loses its effect in dried leaf (juglon is a substance that according to present researches is similar to Juglandine found and named by: Tarnet) and is an alkaloid with bitter and burning taste, little deal of fat substance, 5-7-percents of minerals such as calcium, potassium, magnesium, barium, carotene and a kind of enzyme famous as tyrosinase.
Fleshy skin of Walnut: fruit contains juglone (juglon), emulsin, sugar, organic acid as citric acid and malic acid, phosphate and calcium oxalate.
Juglone (juglon; C10H6O3): can be found in different deal in Walnut-trees leaf, bark, root and
green skin of Walnut fruit and can also be found in different varieties of Walnut such as in leaf of Juglans regia (L.) and in Juglans nigra (L.) and root-bark of Juglans cinerea (L.; Butter-nut of North-America).
Juglone: extracted Juglone (by: Combes and its synthesis has been done by different researchers): is a substance that in pure form is crystallized in form of yellow needle-shaped prism in mixture of benzene and petroleum ether, small deal of it is soluble in warm water but great deals of it is soluble in chloroform and benzene and dissolves in average in alcohol and ether, it creates red purple after being dissolved in alkaloid solutions, juglone melts in 155-degrees of heat and the especial dye that is created during and through boiling leaf and fleshy skin of Walnut fruit is related to gallic acid and juglone.
Walnut oil: has a light yellow color with a mild and pleasant taste and is more useful for preparing food with it when it is fresh and is a mixture of linoleic, oleic and loric acids triglycerides.
History: Walnut-tree has emerged on the earth since the very ancient times of the earth evolution in a way that its existence has been estimated to belong to the fourth evolution period of the earth in area of Province. Walnut-trees natural spreading stretches from Greece up to a vast area of Western-Asia. Existing varieties in Iran have been developed by grafting of developed varieties over the wild ones. Dioscorid believed that brains of Walnut fruit damages the stomach and besides creates head-ache but recognized it as to be anti-worm (vermicide).
Parts of Walnut-tree: have been used in medical treatments by St. Hildegarde (during the 1200-AD., and St. Albert (during the 1300-AD.) who believed in Walnuts medical effects and used it in different types of treatments as using the bark of Walnut-tree for removing worms, used its fruit kernels against intoxication (being poisoned), for curing liver abscess, Walnut-trees unripe fruit was used for curing running eyes, its leaf was used for removing of the tapeworm, used in treatment of gout and leprosy.
Similar types of treatments followed by researchers until the times of Mattioli who was a famous plant scientist during 1554-AD., who recognized that most treatments done previously were wrong in a way that kernels of Walnut fruits are without any harm and recommended using of fleshy part covering Walnut fruit for strengthening the stomach and macerated Walnut inflorescence in wine for curing spasm of womb (uterus, matrix).
In the beginning of the 1900-century using leaf of Walnut-tree for treatment of scrofulous became common and many physicians (as Dr. Cazin, G. Negrier, Dubios, etc.) recommended consuming it for mentioned purposes. A scientist (Professor Lutton) during 1876 presented using of the Walnut leaf as to be drug for curing tuberculosis and tuberculous meningitis while Dr. Cazin had formerly expressed its uselessness for treatment of mentioned diseases. Dr. H. Leclerc a famous physician of those times expressed that medical effect of Walnut leaf because of its content of tannin cannot be denied because leaf of Walnut-tree with content of tannin and other effective materials have useful and strengthening effect over digestive organs and muscles.
Medical qualities: leaf and fleshy skin of Walnut fruit are included in bitter strengthening remedies, have strengthening effect, cure scrofulous, are vermicide (Vermifuge, anti-worm and cure women leucorrhea (womb’s white oozing) and are also useful in treatment of tuberculosis and diabetes.
External Uses: leaf and fleshy skin of Walnut have healing effect on skin sores, injuries and have disinfecting effect. Second inner bark attached to wood of Walnut root has the effect of turning the skin to red color and can be used as similar produces. Leaf of Walnut-tree has curing effect in scrofulous but its treatment takes 20-50-days for reaching a satisfactory result, in this type of treatment 3/4-of the patients are completely healed.
Leaf and skin of Walnut fruit in form of infusion or infusion are used in treatment of lymph disease, scrofulous and its different types over bones, joints, nasal-throat, inflammation of lymphatic glands of the neck, in eczema, impetigo, bone and joint tubercle (bone tuberculosis), decay (sedition, deterioration) of bone tissues, in aphtha and inflammation of tonsils, etc. Investigations lead by G. Raynaud (during 1932) showed the consuming infusion of Walnut leaf has a reducing effect over the quantity of bloods sugar in diabetics and can also be useful for patients and can also be useful for patients suffering from joint inflammation, patients with skin diseases such as psoriasis and eczema and impetigo.
In traditional medicine leaf of Walnut-tree is mostly used as purifier of blood and for curing chronic catarrh (rheum, influenza) of digestive organs in form of infusion.
External uses: infusion of Walnut-trees leaf has absolute effect in curing ulcers, head-ache, cold, skin diseases and in form of rinsing (washing, bathing) cures leucorrhea (wombs oozing) and lotion prepared by Walnut leaf are used for curing conjunctivitis of eyes and in form of gargle for curing tonsils inflammation and treatment of angina. Folks believe that placing fresh leaf of Walnut over breasts of a mother stops milk producing in inner parts of her breasts.
Inflorescence of Walnut-tree: has constipating effect and formerly consuming 4-grams of its dust (powder) in wine has been common among the folks for curing dysentery and bleeding of womb (matrix, uterus).
Juglone is used for curing skin diseases and is tranquilizing by itching and disinfecting in form of 50-percents chloroform mixed with 1-2-parts of its weight by Vaseline is used in external uses and has a definitive effect.
Juice of green skin of Walnut fruit: gives useful results in curing wart and treatment of baldness (scald-head). When quadruped animals have of Walnut leaves their milk will dry out.
A cold infusion of green skin of Walnuts fresh fruits can be used for dyeing the hairs to brown.
Dye material of Walnut leaf (juglone) and also green parts of Walnut fruit or bark of young branches affected over cloth or wood makes especial brown color.
Fresh leaf of Walnut-tree: insecticides insects as cloth-moth and bedbug. Infusion of Walnut leaf terminates ants and when pouring over domestic quadruped animals keeps the insects as flies away from them.
For medical purposes leaf of Walnut must be collected during the mentioned proper time (May-June) and after picking petioles (leaf-stalks) that must be done carefully and spreading the leaves in form of a thin crust for during in an adequate place.
Green fleshy parts of Walnut fruits must be collected during the month of July and after picking turn to especial dark color. Branches of Walnut-tree must be cut in autumn from its tree.
Medical forms: in internal uses infusion of 15-20-grams of leaves or green fleshy skins of Walnuts fruit in 1-liter of water is consumed in dose of 2-5-cups a day, mentioned infusion must have a bright color with odorous and delicate taste and leaves a sediment at the bottom of its container.
In external uses a 50-per mill of its leaves for preparing lotions, wound dressing, rinsing solutions, local zones bathing, etc. Dust (powder) of green fleshy part of Walnut fruit is used for disinfecting sores and for healing them.
A recipe for treatment of scrofulous: is prepared by 10-grams of Walnut leafs elixir, 5-grams of Gentian and 285-grams of Quinine sherbet with the consuming dose relative to age of the patients from 1-coffee-spoon up to 1-soup-spoon.
A recipe for strengthening stomach: is prepare by 90-grams skins of Walnut fruit macerated in half-liter of home- made (Arrak) and by adding 5-Bitter almonds seeds for 8-days and after this time it is refined and is consumed for curing stomachache and stomach strengthening in doses of 1-2-coffee-spoons few times a day.
Traditional Uses: Walnut-tree has since the ancient times known to come from Minor-Asia, Iran and Japan in wild form but today is planted throughout the world and some folks still believe that it is coming from Iran. Walnut-trees fruit is the famous walnut and has a round to elliptical form, its leaves are odorous, its fresh leaves contain more odor, have bitter and constipating taste that lose its dye easily and turns to brown color therefore picking its leaves has been recommended to be done during May and June as the pharmaceutical industries do and spread to form them as thin crust so they would dry without the need to turn them and the leaves must be completely green and picking fallen or brown leaves should be avoided and mentioned reasons are for keeping the odor that is higher as mentioned in Walnuts green leaves.
Walnut-trees leaf: contains some odor, a bitter substance, oak-apple (gall-apple, gull-nut), some resin materials.
Walnut leaf’s infusion: is used in external uses for curing skin diseases, washing (rinsing) with mentioned infusion cures colorless leucorrhea (female or matrix’s white oozing), is also used in form of throat gargle, for curing tonsil inflammation (tonsillitis) and else, person addicted to scrofulous (King’s evil), neurotic pimples (acne) can use a bath by adding 300-grams of leaf infusion of Walnut in bath-tub water and bathe in its water for rinsing their body skin, spreading leaves of Walnut-tree in a cat’s lair (den) or a dog’s kennel prevents fleas, bedbug and tick, when a cellar room is attacked by insects or a room in the house the leaves of Walnut-tree can be very helpful by just spreading them for removing cloth’s moth together with some skin of its green fruits especially in the drawers, persons suffering from hand-paw sweat can be rescued by bathing their hands in infusion of its leaves or its fruits skins and add some skin powder to it, for curing dry scab (mange; psora by acarus worm) and wet eczema Walnut leaves are mixed with bark of Oak-tree is boiled and used in form of incense in vicinity of sores, for removing ants and other insects besides the method of spreading Walnut leaves sometimes infusion of its leaves is sprayed over the targeted area for complete result, for preventing attack of Honeybees or trying to remove them it is sufficient to smear one’s facial skin, hands, ears and neck by juice of its green fruit peel or juice of its leaves to keep them away, for making brown garden worms to come up to the surface of the soil when needed for birds or when going fishing just spray some infusion of its leaves or an infusion prepared by skin of its fruit peels, infusion of Walnut leaves or green peels of its fruit are not only insecticide they are disinfectants as well and are used as a curing remedy in skin diseases as baldness (scald-head, affected by scalp ring-worm), for curing hair-fall, remove also freckles, wart and hard skin of hands, bunion (callosity of the largest toe), turn the white hair to brown color; having of its leaf infusion removes stomach worms, for calming toothache a piece of its green leaf and a piece of green peel of its fruit is chewed together also in case of intestinal worms and by having of its juice after chewing, petiole (foot-stalk) of its leaf is affected over corn, wart and hard skin of hands and curing bunion of the toe, for curing dysentery (bloody flux) 50-grams of its fruit peel is boiled in 1-liter of water for using in form of an enema, rinsing by infusion juice of leaves cures leucorrhea (uterus white or colorless oozing) or in case of itches in vagina (vaginitis, vaginal itching), its green leaf is pounded (grind) together with green peel of its fruit and rub over painful body zones for soothing the pain.
For preparing a persistent dye its green leaves or green peels of its fruits are grind to powder and mixed with some iron oxide (ferrous oxide) and then it is boiled with iron oxide and Vinegar and rested under the sun in one week while stirred every day. Rubbing green peel of its fruit over teeth strengthens tooth-gums and make them steady.
Bark of its root is boiled in Olive oil until it is mashed and then used in form of poultice that is very effective against hemorrhoids (piles) and hypo-chondrium (flank, hip).
Drops of its leaf that has been warmed up in ears is calmative in case of earache and drives the infection in ears outward.
Thickened juice of Walnut fruits green skins that has been prepared with Honey or Grape juice is useful against diphtheria and sore throat and mouth sores, bleeding of tooth foundation (tooth roots) and cures weakened tooth roots.
Poultice prepared by fresh fruit peel and Henna is useful against chronic head-ache and running nose and its poultice is calmative when it is placed over rheumatic pains zones, gout and similar diseases. Sawdust from Walnut tree mixed with Vinegar is applied over facial skin turns the facial complexion to clean and red one and sawdust macerated in Olive oil and applied over skull cures hair dandruff and prevents emergence of louse (lice).
A kind of dye is prepared by parts of a Walnut in the past and as well as today is prepared in the following way: during the autumn 100-grams of mashed Oak is entered in 1-liter of Olive oil and after boiling is refined and poured in a glass bottle and then by digging and finding a hard root and cutting the hard root and enter it into the glass bottle from the side that was connected to its stem in a way that its top is entered into the containing Olive oil but does not reach the bottom of the bottle, after closing the head of the bottle by dough (paste) or wax and the bottle is placed beside the root and covered by soil and is rested until the following year.
When fruits of Walnut-tree are grown, the soil is removed and the bottle is brought over, a kind of black lead is formed inside it that looks similar to black ink inside the bottle that is used for dyeing hairs by combing after applying it and the result is that white hairs are dyed to black color with a bright and persistent form that cannot be removed by rinsing easily.
Walnut-trees resin: cures infect and defiled sores and for this matter a remedy is prepared by it and is applied over the sores, some deal of trees resin is located in tooth-cavity caused by decay (caries) for calming the pain and preventing its decay.
Green peel of Walnut-tree: is also useful in form of grounded powder for curing watery sores and for its constipating effect is powdered over sores to minimize and reduce injuries.
Having 1-Tea-spoon of mentioned powder cures stomach sores and incontinence urination (urinating drops by drops). Applying mentioned powder in canal of vagina and in matrix (uterus, womb) prevents bleeding of womb and has been ordered by traditional physicians.
A dose of 4-8-grams of root bark of Walnut-tree boiled in water because drinking this juice drives stomach waste matters (offal) and running slime and in this way cures stomach-ache.
Walnut fruit-pith: is rich in vitamins and minerals, it contains great deals of A, B, E, and most important F-vitamins and also minerals such as iron, phosphorous, zinc, copper and also 50-percents oil and is taken as one of the anti-diabetic drugs, it is lenitive (softens) and helps food digestion and increases inspiration for love and revives the power of livelihood, it also strengthens the stomach and prevents indigestion, increases the power of brains in matter of thinking and reasoning, especially when it is taken together with Fig fruits, it is a useful food for elderly persons and for the youngsters and existence of F-vitamin in it makes it especial food for diabetics that lack this vitamin and because of that suffer from pustules that gradually becomes chronic and turns to anthrax (benign).
Oil of Walnut-fruits pith: because of F-vitamin content is an expensive elixir that cures skin diseases, forgetting disease (oblivion) and diabetes just by having some doses of Walnut fruits oil gives a satisfactory result. For maintaining health in a family many people, especially peoples living in the country sides (villages) have some bread together with white cheese and Walnut fruits pith as breakfast together with their children because its content of zinc increases its own vitamin activities and also activates vitamins in content of other food when taken together with it.
It has been recommended to have of Walnut fruits kernels together with cheese and vegetables, because of its copper content is the best remedy for preventing leucorrhea (colorless female uterus oozing), vaginal itching, skin crevice during a pregnancy and after delivery of a child. Dried kernel of Walnut fruit: is entered in food oils while cooking for neutralizing the food oils hot taste. Walnut fruits kernel: is useful against stomachache and cures nausea (derangement), mentioned kernels are grounded with mild Black cumin and Honey is added and mixed and then applied over head and body of a paralyzed (paralytic, palsied) and let the patient stay in bathroom and sweat gives a positive result and by this treatment joint pain and pain in legs can be sedated.
Poultice prepared by Walnut fruits kernels: when it is fresh and mild is useful for removing freckles, neurotic pimples and infant (children) blood-vessels pimples. Rubbing black and old brains of Walnut fruit has been ordered against chronic sores, contortion (twisted) nerves and convulsion (spasm), hand and feet clefts that have been developed by cold and tiredness and has been recommended for preventing body hair-fall and inflammation of breasts.
Burning old black kernels of Walnut fruits and applying it over scald-head (baldness) sores. Kernel of Walnut fruits are mild but has a hot temper therefore after having great deals of it can create pimples in the palate (the roof) of the mouth and over tonsils, it has been recommended to rinse the mouth always after having of fruit kernels of Walnut. Having great deals of old kernels of Walnut removes the tapeworm and because after its color turns into dark it turns to poisonous (intoxicating) and can be dangerous and antidote in this disposition is vomiting and having of sour fruits (food).
Marmalade prepared by kernels of its fruit together with Honey is an effective food for increasing body weight and simultaneously stimulating sexual desire.
Pickles of Walnut kernels cure stomach weakness. For preventing cold having of kernels is very useful with Figs and Wild-Rue and is similar to have an antidote that is useful against skin diseases and drawing it in eyes is useful in curing running eyes.
Wood of Walnut-tree is hard and steady and expensive and therefore has been since the ancient times been used in fret-works, carpenter industries, ebony and making deluxe articles, stock of rifles because it wood is never attacked by termites.
Warning: 1) Walnut-tree is a large tree that casts shadow around itself but it has been recommended staying or sleeping under this tree is dangerous because no matter day or night, its volatile essence in its wood, leaves, fruit and resin is constantly distributed in the air and therefore sleeping under this tree makes a person to lose conscious and senses. 2) Avoid pouring oil of Walnut fruit-kernels in a container that has not been whitened because it can mix with the dirt-crust easily.
Growing zones: Walnut-tree is native to Northern parts of Iran in forests around the city of Astara city (North-west), in Tafresh-deylaman, Rud-bar, Goli-dagh 1500-meters from Dinochal, Bandareh-gaz, Ghasreh-Shirin, in Arasbaran over the heights of 1200-meters, in province of Bakhtiyari, in province of Fars and in other areas of Alborz-Mountain-Chains.
Fleshy skin of Walnut: fruit contains juglone (juglon), emulsin, sugar, organic acid as citric acid and malic acid, phosphate and calcium oxalate.
Juglone (juglon; C10H6O3): can be found in different deal in Walnut-trees leaf, bark, root and
green skin of Walnut fruit and can also be found in different varieties of Walnut such as in leaf of Juglans regia (L.) and in Juglans nigra (L.) and root-bark of Juglans cinerea (L.; Butter-nut of North-America).
Juglone: extracted Juglone (by: Combes and its synthesis has been done by different researchers): is a substance that in pure form is crystallized in form of yellow needle-shaped prism in mixture of benzene and petroleum ether, small deal of it is soluble in warm water but great deals of it is soluble in chloroform and benzene and dissolves in average in alcohol and ether, it creates red purple after being dissolved in alkaloid solutions, juglone melts in 155-degrees of heat and the especial dye that is created during and through boiling leaf and fleshy skin of Walnut fruit is related to gallic acid and juglone.
Walnut oil: has a light yellow color with a mild and pleasant taste and is more useful for preparing food with it when it is fresh and is a mixture of linoleic, oleic and loric acids triglycerides.
History: Walnut-tree has emerged on the earth since the very ancient times of the earth evolution in a way that its existence has been estimated to belong to the fourth evolution period of the earth in area of Province. Walnut-trees natural spreading stretches from Greece up to a vast area of Western-Asia. Existing varieties in Iran have been developed by grafting of developed varieties over the wild ones. Dioscorid believed that brains of Walnut fruit damages the stomach and besides creates head-ache but recognized it as to be anti-worm (vermicide).
Parts of Walnut-tree: have been used in medical treatments by St. Hildegarde (during the 1200-AD., and St. Albert (during the 1300-AD.) who believed in Walnuts medical effects and used it in different types of treatments as using the bark of Walnut-tree for removing worms, used its fruit kernels against intoxication (being poisoned), for curing liver abscess, Walnut-trees unripe fruit was used for curing running eyes, its leaf was used for removing of the tapeworm, used in treatment of gout and leprosy.
Similar types of treatments followed by researchers until the times of Mattioli who was a famous plant scientist during 1554-AD., who recognized that most treatments done previously were wrong in a way that kernels of Walnut fruits are without any harm and recommended using of fleshy part covering Walnut fruit for strengthening the stomach and macerated Walnut inflorescence in wine for curing spasm of womb (uterus, matrix).
In the beginning of the 1900-century using leaf of Walnut-tree for treatment of scrofulous became common and many physicians (as Dr. Cazin, G. Negrier, Dubios, etc.) recommended consuming it for mentioned purposes. A scientist (Professor Lutton) during 1876 presented using of the Walnut leaf as to be drug for curing tuberculosis and tuberculous meningitis while Dr. Cazin had formerly expressed its uselessness for treatment of mentioned diseases. Dr. H. Leclerc a famous physician of those times expressed that medical effect of Walnut leaf because of its content of tannin cannot be denied because leaf of Walnut-tree with content of tannin and other effective materials have useful and strengthening effect over digestive organs and muscles.
Medical qualities: leaf and fleshy skin of Walnut fruit are included in bitter strengthening remedies, have strengthening effect, cure scrofulous, are vermicide (Vermifuge, anti-worm and cure women leucorrhea (womb’s white oozing) and are also useful in treatment of tuberculosis and diabetes.
External Uses: leaf and fleshy skin of Walnut have healing effect on skin sores, injuries and have disinfecting effect. Second inner bark attached to wood of Walnut root has the effect of turning the skin to red color and can be used as similar produces. Leaf of Walnut-tree has curing effect in scrofulous but its treatment takes 20-50-days for reaching a satisfactory result, in this type of treatment 3/4-of the patients are completely healed.
Leaf and skin of Walnut fruit in form of infusion or infusion are used in treatment of lymph disease, scrofulous and its different types over bones, joints, nasal-throat, inflammation of lymphatic glands of the neck, in eczema, impetigo, bone and joint tubercle (bone tuberculosis), decay (sedition, deterioration) of bone tissues, in aphtha and inflammation of tonsils, etc. Investigations lead by G. Raynaud (during 1932) showed the consuming infusion of Walnut leaf has a reducing effect over the quantity of bloods sugar in diabetics and can also be useful for patients and can also be useful for patients suffering from joint inflammation, patients with skin diseases such as psoriasis and eczema and impetigo.
In traditional medicine leaf of Walnut-tree is mostly used as purifier of blood and for curing chronic catarrh (rheum, influenza) of digestive organs in form of infusion.
External uses: infusion of Walnut-trees leaf has absolute effect in curing ulcers, head-ache, cold, skin diseases and in form of rinsing (washing, bathing) cures leucorrhea (wombs oozing) and lotion prepared by Walnut leaf are used for curing conjunctivitis of eyes and in form of gargle for curing tonsils inflammation and treatment of angina. Folks believe that placing fresh leaf of Walnut over breasts of a mother stops milk producing in inner parts of her breasts.
Inflorescence of Walnut-tree: has constipating effect and formerly consuming 4-grams of its dust (powder) in wine has been common among the folks for curing dysentery and bleeding of womb (matrix, uterus).
Juglone is used for curing skin diseases and is tranquilizing by itching and disinfecting in form of 50-percents chloroform mixed with 1-2-parts of its weight by Vaseline is used in external uses and has a definitive effect.
Juice of green skin of Walnut fruit: gives useful results in curing wart and treatment of baldness (scald-head). When quadruped animals have of Walnut leaves their milk will dry out.
A cold infusion of green skin of Walnuts fresh fruits can be used for dyeing the hairs to brown.
Dye material of Walnut leaf (juglone) and also green parts of Walnut fruit or bark of young branches affected over cloth or wood makes especial brown color.
Fresh leaf of Walnut-tree: insecticides insects as cloth-moth and bedbug. Infusion of Walnut leaf terminates ants and when pouring over domestic quadruped animals keeps the insects as flies away from them.
For medical purposes leaf of Walnut must be collected during the mentioned proper time (May-June) and after picking petioles (leaf-stalks) that must be done carefully and spreading the leaves in form of a thin crust for during in an adequate place.
Green fleshy parts of Walnut fruits must be collected during the month of July and after picking turn to especial dark color. Branches of Walnut-tree must be cut in autumn from its tree.
Medical forms: in internal uses infusion of 15-20-grams of leaves or green fleshy skins of Walnuts fruit in 1-liter of water is consumed in dose of 2-5-cups a day, mentioned infusion must have a bright color with odorous and delicate taste and leaves a sediment at the bottom of its container.
In external uses a 50-per mill of its leaves for preparing lotions, wound dressing, rinsing solutions, local zones bathing, etc. Dust (powder) of green fleshy part of Walnut fruit is used for disinfecting sores and for healing them.
A recipe for treatment of scrofulous: is prepared by 10-grams of Walnut leafs elixir, 5-grams of Gentian and 285-grams of Quinine sherbet with the consuming dose relative to age of the patients from 1-coffee-spoon up to 1-soup-spoon.
A recipe for strengthening stomach: is prepare by 90-grams skins of Walnut fruit macerated in half-liter of home- made (Arrak) and by adding 5-Bitter almonds seeds for 8-days and after this time it is refined and is consumed for curing stomachache and stomach strengthening in doses of 1-2-coffee-spoons few times a day.
Traditional Uses: Walnut-tree has since the ancient times known to come from Minor-Asia, Iran and Japan in wild form but today is planted throughout the world and some folks still believe that it is coming from Iran. Walnut-trees fruit is the famous walnut and has a round to elliptical form, its leaves are odorous, its fresh leaves contain more odor, have bitter and constipating taste that lose its dye easily and turns to brown color therefore picking its leaves has been recommended to be done during May and June as the pharmaceutical industries do and spread to form them as thin crust so they would dry without the need to turn them and the leaves must be completely green and picking fallen or brown leaves should be avoided and mentioned reasons are for keeping the odor that is higher as mentioned in Walnuts green leaves.
Walnut-trees leaf: contains some odor, a bitter substance, oak-apple (gall-apple, gull-nut), some resin materials.
Walnut leaf’s infusion: is used in external uses for curing skin diseases, washing (rinsing) with mentioned infusion cures colorless leucorrhea (female or matrix’s white oozing), is also used in form of throat gargle, for curing tonsil inflammation (tonsillitis) and else, person addicted to scrofulous (King’s evil), neurotic pimples (acne) can use a bath by adding 300-grams of leaf infusion of Walnut in bath-tub water and bathe in its water for rinsing their body skin, spreading leaves of Walnut-tree in a cat’s lair (den) or a dog’s kennel prevents fleas, bedbug and tick, when a cellar room is attacked by insects or a room in the house the leaves of Walnut-tree can be very helpful by just spreading them for removing cloth’s moth together with some skin of its green fruits especially in the drawers, persons suffering from hand-paw sweat can be rescued by bathing their hands in infusion of its leaves or its fruits skins and add some skin powder to it, for curing dry scab (mange; psora by acarus worm) and wet eczema Walnut leaves are mixed with bark of Oak-tree is boiled and used in form of incense in vicinity of sores, for removing ants and other insects besides the method of spreading Walnut leaves sometimes infusion of its leaves is sprayed over the targeted area for complete result, for preventing attack of Honeybees or trying to remove them it is sufficient to smear one’s facial skin, hands, ears and neck by juice of its green fruit peel or juice of its leaves to keep them away, for making brown garden worms to come up to the surface of the soil when needed for birds or when going fishing just spray some infusion of its leaves or an infusion prepared by skin of its fruit peels, infusion of Walnut leaves or green peels of its fruit are not only insecticide they are disinfectants as well and are used as a curing remedy in skin diseases as baldness (scald-head, affected by scalp ring-worm), for curing hair-fall, remove also freckles, wart and hard skin of hands, bunion (callosity of the largest toe), turn the white hair to brown color; having of its leaf infusion removes stomach worms, for calming toothache a piece of its green leaf and a piece of green peel of its fruit is chewed together also in case of intestinal worms and by having of its juice after chewing, petiole (foot-stalk) of its leaf is affected over corn, wart and hard skin of hands and curing bunion of the toe, for curing dysentery (bloody flux) 50-grams of its fruit peel is boiled in 1-liter of water for using in form of an enema, rinsing by infusion juice of leaves cures leucorrhea (uterus white or colorless oozing) or in case of itches in vagina (vaginitis, vaginal itching), its green leaf is pounded (grind) together with green peel of its fruit and rub over painful body zones for soothing the pain.
For preparing a persistent dye its green leaves or green peels of its fruits are grind to powder and mixed with some iron oxide (ferrous oxide) and then it is boiled with iron oxide and Vinegar and rested under the sun in one week while stirred every day. Rubbing green peel of its fruit over teeth strengthens tooth-gums and make them steady.
Bark of its root is boiled in Olive oil until it is mashed and then used in form of poultice that is very effective against hemorrhoids (piles) and hypo-chondrium (flank, hip).
Drops of its leaf that has been warmed up in ears is calmative in case of earache and drives the infection in ears outward.
Thickened juice of Walnut fruits green skins that has been prepared with Honey or Grape juice is useful against diphtheria and sore throat and mouth sores, bleeding of tooth foundation (tooth roots) and cures weakened tooth roots.
Poultice prepared by fresh fruit peel and Henna is useful against chronic head-ache and running nose and its poultice is calmative when it is placed over rheumatic pains zones, gout and similar diseases. Sawdust from Walnut tree mixed with Vinegar is applied over facial skin turns the facial complexion to clean and red one and sawdust macerated in Olive oil and applied over skull cures hair dandruff and prevents emergence of louse (lice).
A kind of dye is prepared by parts of a Walnut in the past and as well as today is prepared in the following way: during the autumn 100-grams of mashed Oak is entered in 1-liter of Olive oil and after boiling is refined and poured in a glass bottle and then by digging and finding a hard root and cutting the hard root and enter it into the glass bottle from the side that was connected to its stem in a way that its top is entered into the containing Olive oil but does not reach the bottom of the bottle, after closing the head of the bottle by dough (paste) or wax and the bottle is placed beside the root and covered by soil and is rested until the following year.
When fruits of Walnut-tree are grown, the soil is removed and the bottle is brought over, a kind of black lead is formed inside it that looks similar to black ink inside the bottle that is used for dyeing hairs by combing after applying it and the result is that white hairs are dyed to black color with a bright and persistent form that cannot be removed by rinsing easily.
Walnut-trees resin: cures infect and defiled sores and for this matter a remedy is prepared by it and is applied over the sores, some deal of trees resin is located in tooth-cavity caused by decay (caries) for calming the pain and preventing its decay.
Green peel of Walnut-tree: is also useful in form of grounded powder for curing watery sores and for its constipating effect is powdered over sores to minimize and reduce injuries.
Having 1-Tea-spoon of mentioned powder cures stomach sores and incontinence urination (urinating drops by drops). Applying mentioned powder in canal of vagina and in matrix (uterus, womb) prevents bleeding of womb and has been ordered by traditional physicians.
A dose of 4-8-grams of root bark of Walnut-tree boiled in water because drinking this juice drives stomach waste matters (offal) and running slime and in this way cures stomach-ache.
Walnut fruit-pith: is rich in vitamins and minerals, it contains great deals of A, B, E, and most important F-vitamins and also minerals such as iron, phosphorous, zinc, copper and also 50-percents oil and is taken as one of the anti-diabetic drugs, it is lenitive (softens) and helps food digestion and increases inspiration for love and revives the power of livelihood, it also strengthens the stomach and prevents indigestion, increases the power of brains in matter of thinking and reasoning, especially when it is taken together with Fig fruits, it is a useful food for elderly persons and for the youngsters and existence of F-vitamin in it makes it especial food for diabetics that lack this vitamin and because of that suffer from pustules that gradually becomes chronic and turns to anthrax (benign).
Oil of Walnut-fruits pith: because of F-vitamin content is an expensive elixir that cures skin diseases, forgetting disease (oblivion) and diabetes just by having some doses of Walnut fruits oil gives a satisfactory result. For maintaining health in a family many people, especially peoples living in the country sides (villages) have some bread together with white cheese and Walnut fruits pith as breakfast together with their children because its content of zinc increases its own vitamin activities and also activates vitamins in content of other food when taken together with it.
It has been recommended to have of Walnut fruits kernels together with cheese and vegetables, because of its copper content is the best remedy for preventing leucorrhea (colorless female uterus oozing), vaginal itching, skin crevice during a pregnancy and after delivery of a child. Dried kernel of Walnut fruit: is entered in food oils while cooking for neutralizing the food oils hot taste. Walnut fruits kernel: is useful against stomachache and cures nausea (derangement), mentioned kernels are grounded with mild Black cumin and Honey is added and mixed and then applied over head and body of a paralyzed (paralytic, palsied) and let the patient stay in bathroom and sweat gives a positive result and by this treatment joint pain and pain in legs can be sedated.
Poultice prepared by Walnut fruits kernels: when it is fresh and mild is useful for removing freckles, neurotic pimples and infant (children) blood-vessels pimples. Rubbing black and old brains of Walnut fruit has been ordered against chronic sores, contortion (twisted) nerves and convulsion (spasm), hand and feet clefts that have been developed by cold and tiredness and has been recommended for preventing body hair-fall and inflammation of breasts.
Burning old black kernels of Walnut fruits and applying it over scald-head (baldness) sores. Kernel of Walnut fruits are mild but has a hot temper therefore after having great deals of it can create pimples in the palate (the roof) of the mouth and over tonsils, it has been recommended to rinse the mouth always after having of fruit kernels of Walnut. Having great deals of old kernels of Walnut removes the tapeworm and because after its color turns into dark it turns to poisonous (intoxicating) and can be dangerous and antidote in this disposition is vomiting and having of sour fruits (food).
Marmalade prepared by kernels of its fruit together with Honey is an effective food for increasing body weight and simultaneously stimulating sexual desire.
Pickles of Walnut kernels cure stomach weakness. For preventing cold having of kernels is very useful with Figs and Wild-Rue and is similar to have an antidote that is useful against skin diseases and drawing it in eyes is useful in curing running eyes.
Wood of Walnut-tree is hard and steady and expensive and therefore has been since the ancient times been used in fret-works, carpenter industries, ebony and making deluxe articles, stock of rifles because it wood is never attacked by termites.
Warning: 1) Walnut-tree is a large tree that casts shadow around itself but it has been recommended staying or sleeping under this tree is dangerous because no matter day or night, its volatile essence in its wood, leaves, fruit and resin is constantly distributed in the air and therefore sleeping under this tree makes a person to lose conscious and senses. 2) Avoid pouring oil of Walnut fruit-kernels in a container that has not been whitened because it can mix with the dirt-crust easily.
Growing zones: Walnut-tree is native to Northern parts of Iran in forests around the city of Astara city (North-west), in Tafresh-deylaman, Rud-bar, Goli-dagh 1500-meters from Dinochal, Bandareh-gaz, Ghasreh-Shirin, in Arasbaran over the heights of 1200-meters, in province of Bakhtiyari, in province of Fars and in other areas of Alborz-Mountain-Chains.
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</script>Watercress. E.
Nasturtium officinale. R. Br.
Nasturtium fontanum. Aschers.
Sisymbrium nasturtium-aquaticum. L.
Cruciferae. L.
Watercress: is a perennial plant growing often across and inside the water-fountains and across and in narrow streams and in marsh-lands (lagoons).
Watercress stems: that grow near the soil are held by thin roots into the ground that are generally thick and fleshy.
Watercress leaf: its leaves are alternated leaves and are fleshy and every leaf is compounded by 3-9-irregular parts that are dark green and lack downs.
Watercress flower: its flowers are white and grow at the top of its stems in form of convened raceme.
Watercress fruit: its flower after pollination turn to a capsule (greave or protecting leggings, pod, sheath.) fruit with 2-2.5-centimeters.
Watercress seed: is brown and round and are placed in form of 2-rows inside its fruit.
Growing locations: Watercress lives in mild and clear water streams and keeps its flowers throughout the summer.
Watercress stems: that grow near the soil are held by thin roots into the ground that are generally thick and fleshy.
Watercress leaf: its leaves are alternated leaves and are fleshy and every leaf is compounded by 3-9-irregular parts that are dark green and lack downs.
Watercress flower: its flowers are white and grow at the top of its stems in form of convened raceme.
Watercress fruit: its flower after pollination turn to a capsule (greave or protecting leggings, pod, sheath.) fruit with 2-2.5-centimeters.
Watercress seed: is brown and round and are placed in form of 2-rows inside its fruit.
Growing locations: Watercress lives in mild and clear water streams and keeps its flowers throughout the summer.
manganese and calcium, a glucoside that contains sulfur and is soluble in water famous as gluconasturtine (C15 H20 O9 NS2 K: or iso-sulfusionor-ethyl of benzene.).
Gluconasturtine: gives the famous essence phénylethylsénévol under effect of myrosine and in vicinity of water.
Watercress contains also A-and C-vitamins in great deals and lesser deal of D-vitamin, deal of iodine and iron in Watercress depends on its growing soil.
Watercress seed: contains a kind of mucilage that under effect of hydrolyze gives materials such as arabinose and rhamnose, glucose and galacturonic acid.
Medical qualities: Watercress’s medical uses because of its similarity to plants such as Cardamine, Sisymbrium and Barbareas was not clearly noted in the past.
History: the famous physician Hippocrates recommended it as an expectorant plant and Dioscorid recognized its diuretic effect during the first millennium. Watercress was not of interest during the middle centuries but was used (during the 16th-17th-centuries) for its appetizing and diuretic effects.
From the end of 1900-century was also used as blood purifying remedy and as strengthener and as a medicine for curing lung diseases, tuberculosis and stomach diseases, jaundice and else.
Watercress raw: in form of raw or fresh juice has strong anti-scorbutic effect in a way that its consuming cures disturbances caused by lack of C-vitamin within a short time and purifies the blood, is strengthening, is a diuretic, appetizing, strengthens the stomach and calms the nerves, is antipyretic (febrifuge, anti-fever) and is useful in treatment of diabetes and kills inner organ worms (vermicide, vermifuge) and is used by traditional physicians.
Watercress is used for curing chronic diseases because of its expectorant effect such as chronic lung rheum (lung catarrh) and chronic bronchitis, for its diuretic effect is used in “Mal de Bright” (dropsy) and diseases in urine way, in strangury (disability of repelling urine). Medical uses of Watercress have after tests been recommended in rheumatism and in gout, in kidney diseases and in spleen and liver diseases.
According to two scientists (Paul Constantine, C. Boccacio Inverni, 1933), consuming Watercress reduces the deals of sugar in diabetic’s urine.
Other scientists (Chatin and M. Noël and others) consuming Watercress has been recommended as effective for curing eczema and vaginal itching, some skin diseases and skull hair-fall.
Several tests (by: Dr. Leclerc and J. Brel and other researchers) have verified the definite effect of Watercress in case of preventing skull hair-loss and the effect of strengthening hair roots by rubbing its fresh plant-juice over skull-skin.
External use: Mashed-watercress plant or steamed plant of Watercress is added by 30-grams food-salt for every 500-grams of its plant for making an effective poultice for applying over scrofulous ulcers and infectious sores.
Insalubrity: consuming raw Watercress creates sometimes intoxication similar to intoxication from fetid food-stuff and when it is cooked it loses some of its qualities.
Warning:
1-Before consuming Raw-Watercress it should be rinsed properly though it can be contaminated by microbes from the water it has been growing into and are sometimes contaminated by be typhoid bacillus or Douve du foie (Fr.).
Animals may have passed through them or insects have infected them and else, anyone can be sensitive to it and one should avoid consuming it before rinsing them properly.
2-Consuming Watercress sometimes creates painful urine-bladder spasm and strangury in some persons, flow of urinating is done poorly together with pain. Creation of such symptoms has been speculated to be related to the sulfur-essence in content of Watercress organs over mucus of urine-bladder and urine ways.
3-Watercress should not be given to pregnant women because it has been abortive in case of some pregnant women and it creates a type of spasm in pregnant women similar to effect of apiol that is a constituting substance in essence of Parsley fruit.
Recent investigations shows that its containing materials affects the straight muscles and result of this leads to straight muscles constipation and to urine-bladder spasm.
Medical forms: Watercress should be consumed raw and its juice should be prepared by its fresh plant though infusing it reduces some qualities of its essence and its medical effect would therefore be reduced.
Watercress drying: after picking and rinsing Watercress plants properly they should be located in an area in such way that they would dry gradually, for example spreading them outside in shadow area and not under the sunshine.
Warning:
Watercress leaves and stems should not be dried in a way that they would turn to pale color because its pale leaves and stems have intoxicating effect.
Watercress juice: is used in doses of 60-150-grams per day and is used mixed in milk or cold infusion because when mentioned solutions are warmed its effective materials would evaporate and lose its quality.
Watercress syrup (sherbet): is prepared by adding 750-grams of sugar in 500-grams of Watercress juice and is used in dose of 40-100-grams per day in form of pure or mixed in a tisane.
Watercress infusion: is prepared in 30-40-per mill solution with boiled hot-water in closed containers for preventing evaporation of its essence and has lower effect comparing to its other medical forms.
Watercress wine: a kind of wine is prepared by adding other plants such as Scurvy-grass (Spoon-wort. E.; Cochlearia officinalis. L.), Kerguelen-cabbage (Pringlea antiscorbutica. Hook.), Horseradish (Scurvy-grass. E.; Cochlearia armoracia. L.) and else and is used in treatments of diseases.
For curing strangury (disability of repelling urine) half-glass of Watercress plants juice is used mixed in Olive and Almond oils.
Skin-care: Fresh-juice of Watercress is mixed with other ingredients as: 100-grams Fresh watercress-juice, 100-grams of 90-degrees alcohol and 10-drops of Geranium-essence (Pelargonium roseum. Ait.: Geranium Rosat.). Resulted solution is used for preventing skull hair-loss (according to Dr. Leclercs recipe) and was formerly used frequently.
In removing spots on back of the hands, facial freckles and freckles around the neck: 3-parts of Fresh watercress juice is mixed well in 1-part of Honey and the resulted solution is used in form of lotion rubbed over skin with a cotton piece and when it is dried the skin should be rinsed with water.
Watercress blood-refiner (Blood- purifier): Fresh watercress-juice mixed with Chicory, Earth-smoke (Smoke of the earth, Fumitory. E.; Fumaria officinalis. Linn.), and Roman-salad in equal deals was formerly consumed as blood-purifier.
Watercress cure for anemia and diseases: absorption ability of Watercress is high and when they are picked from water containing iron and iodine they absorb mentioned materials in them and therefore its medical effect for curing some diseases such as anemia and else is much higher than other drugs.
Fresh watercress-juice: is an antidote against nicotine and therefore was formerly when necessary it was injected under skin after sterilizing its juice without using heat.
Consuming Raw-watercress juice: has not been common in Iran but considering its highly valuable medical qualities consuming it has gradually turned to a common one.
Growing zones: Watercress is native to Iran and grows in most areas of Iran as in Central province of Tehran: around the motorway of Karaj to Chaloos over slopes of Taleghan mountains and heights of Siah-Bishe around the Chaloos way, in Pashand villages, in Abyek and Astanack, in Omarloo around Tehran, in Ray city around the river of Amin-Abad, in province of Gilan: in Bandareh-Anzaliyeh, over Shah-Zade-Kuh (mountains), in province of Azerbaijan: between Soleymaniyeh and Dar-band, in province of Fars around the city of Shiraz: near Pole-Ab-geeneh, around the city of Bushehr and Kott-vand near the Persian-Gulf, in province of Sistan and many other areas.
Close species of Watercress containing sulfur glucoside growing in Iran is famous as Nasturtium amphibium (L.; R. Br., or Rorippa amphibium) and grows in province of Azerbaijan: in Oshnooyeh and in province of Kurdistan and over the heights of 1300-meters in Dezheh-Shapoor.
Traditional use: Ancient Iranian wrestlers used Watercress for gaining physical strength and for healing infectious diseases and sores instead of penicillin.
Watercress cures goiter: Watercress is useful for curing goiter, diabetes and cancer and is famous as the youth’s elixir for extending the life-length.
One of the world’s trekker during the reign of Achaemenid-Empire noted that The Great Darius (Dariush) and his army soldiers had simple food and with every bite of food consumed a little dose of Watercress for maintaining their health.
Watercress grows around the water- streams and Qanats-water (A qanāt is one of a series of well-like vertical shafts, connected by gently sloping tunnels. Qanāts create a reliable supply of water for human settlements and irrigation in hot, arid, and semi-arid climates.), water fountains that contains iodine in its water. It has been noted that people living around such an area and consume Watercress has a life-length over a 100-years.
Watercress because of its content of iodine is useful against goiter and because of its magnesium prevents cancer, it has been tested that by injecting cancer-patients with Watercress fresh-juice containing iodine and magnesium the cancer has been prevented its development.
Some other mentioned that it creates goiter. Nevertheless, the mystery has been unveiled by the explanation that when a patient’s body needs iodine (hungry for iodine) after having of Watercress containing iodine the body of that patient turns to a creator of goiter and creates disturbances in the thyroid gland (goiter. E.; enlargement of thyroid gland; Goitre. Fr.). But in body of persons not lacking iodine cures the goiter disease.
Watercress contains great deals of C-vitamin and is anti-bleeding and counteracts anemia and just a little part of Watercress contains sufficient deal of C-vitamin for compensating the lack of it, it contains also antiseptic materials and has miraculous effect in case of intestinal sores and in internal diseases and in case of cold.
Watercress and Garden-cress and cress contain sulfur solution with great effect of amendment (rehabilitation) of respiratory organs.
Watercress, Garden-cress and cress cure lung-tuberculosis and asthma, whooping cough and cold in the head (corrhyza, rheum, nasal catarrh) and by having of their juice in dose of one soup-spoon in the morning and one soup-spoon in the evening per day.
Watercress and Garden-cress and cress contain materials important for the body cells and helps the cells to absorb them.
Watercress is an antidote and for driving poison and removing or killing stomach parasites a small glass of its juice is used early in the morning.
Mixed half-liter of Watercress’s fresh juice in Sweet almonds oil or in Olive oil makes a remedy that cures obstruction of urine and pain in kidney and urine-bladder because it increases extra secretion of milk and sweat, increases the urine and helps the internal secretion and therefore has been recommended for curing goiter and diabetes, sweat of armpits with bad smell and bad smell of matrix or white vaginal secretion (Leucorrhea).
Folks in Iran believe that watering Pomegranate tree giving sour fruits with the juice of Watercress infusion turns the Pomegranate tree’s fruits to sweet ones.
Watercress seed: has most of the qualities of its plant. A warm infusion of its seeds is an emetic and drives the phlegm (lymph).
Watercress has aphrodisiac effect: Watercress together with half-fried coagulated yolk of an egg increases sexual virility and poultice prepared by Watercress has been recommended to apply for removing freckles and skin-pustules.
Watercress with gall-bladder of a cow is useful for preventing crevices breaking of nails and similarly in case of animal hoofs.
Watercress vitamins and minerals: Watercress contains great deals of A, B-and C-vitamins and minerals such as iron, phosphorous, iodine, manganese, magnesium, copper, calculus (A caculus, plural calculi, often called a stone, is a concretion of material, usually mineral salts, that forms in an organ or duct of the body.) and sulfur and therefore is famous as `the health's vegetable.
Cultivation of Watercress and Garden-cress: for raising high quality Watercress and Garden cress small deals of salt (potassium iodine) is spread over the soil in its growing soil.
Gluconasturtine: gives the famous essence phénylethylsénévol under effect of myrosine and in vicinity of water.
Watercress contains also A-and C-vitamins in great deals and lesser deal of D-vitamin, deal of iodine and iron in Watercress depends on its growing soil.
Watercress seed: contains a kind of mucilage that under effect of hydrolyze gives materials such as arabinose and rhamnose, glucose and galacturonic acid.
Medical qualities: Watercress’s medical uses because of its similarity to plants such as Cardamine, Sisymbrium and Barbareas was not clearly noted in the past.
History: the famous physician Hippocrates recommended it as an expectorant plant and Dioscorid recognized its diuretic effect during the first millennium. Watercress was not of interest during the middle centuries but was used (during the 16th-17th-centuries) for its appetizing and diuretic effects.
From the end of 1900-century was also used as blood purifying remedy and as strengthener and as a medicine for curing lung diseases, tuberculosis and stomach diseases, jaundice and else.
Watercress raw: in form of raw or fresh juice has strong anti-scorbutic effect in a way that its consuming cures disturbances caused by lack of C-vitamin within a short time and purifies the blood, is strengthening, is a diuretic, appetizing, strengthens the stomach and calms the nerves, is antipyretic (febrifuge, anti-fever) and is useful in treatment of diabetes and kills inner organ worms (vermicide, vermifuge) and is used by traditional physicians.
Watercress is used for curing chronic diseases because of its expectorant effect such as chronic lung rheum (lung catarrh) and chronic bronchitis, for its diuretic effect is used in “Mal de Bright” (dropsy) and diseases in urine way, in strangury (disability of repelling urine). Medical uses of Watercress have after tests been recommended in rheumatism and in gout, in kidney diseases and in spleen and liver diseases.
According to two scientists (Paul Constantine, C. Boccacio Inverni, 1933), consuming Watercress reduces the deals of sugar in diabetic’s urine.
Other scientists (Chatin and M. Noël and others) consuming Watercress has been recommended as effective for curing eczema and vaginal itching, some skin diseases and skull hair-fall.
Several tests (by: Dr. Leclerc and J. Brel and other researchers) have verified the definite effect of Watercress in case of preventing skull hair-loss and the effect of strengthening hair roots by rubbing its fresh plant-juice over skull-skin.
External use: Mashed-watercress plant or steamed plant of Watercress is added by 30-grams food-salt for every 500-grams of its plant for making an effective poultice for applying over scrofulous ulcers and infectious sores.
Insalubrity: consuming raw Watercress creates sometimes intoxication similar to intoxication from fetid food-stuff and when it is cooked it loses some of its qualities.
Warning:
1-Before consuming Raw-Watercress it should be rinsed properly though it can be contaminated by microbes from the water it has been growing into and are sometimes contaminated by be typhoid bacillus or Douve du foie (Fr.).
Animals may have passed through them or insects have infected them and else, anyone can be sensitive to it and one should avoid consuming it before rinsing them properly.
2-Consuming Watercress sometimes creates painful urine-bladder spasm and strangury in some persons, flow of urinating is done poorly together with pain. Creation of such symptoms has been speculated to be related to the sulfur-essence in content of Watercress organs over mucus of urine-bladder and urine ways.
3-Watercress should not be given to pregnant women because it has been abortive in case of some pregnant women and it creates a type of spasm in pregnant women similar to effect of apiol that is a constituting substance in essence of Parsley fruit.
Recent investigations shows that its containing materials affects the straight muscles and result of this leads to straight muscles constipation and to urine-bladder spasm.
Medical forms: Watercress should be consumed raw and its juice should be prepared by its fresh plant though infusing it reduces some qualities of its essence and its medical effect would therefore be reduced.
Watercress drying: after picking and rinsing Watercress plants properly they should be located in an area in such way that they would dry gradually, for example spreading them outside in shadow area and not under the sunshine.
Warning:
Watercress leaves and stems should not be dried in a way that they would turn to pale color because its pale leaves and stems have intoxicating effect.
Watercress juice: is used in doses of 60-150-grams per day and is used mixed in milk or cold infusion because when mentioned solutions are warmed its effective materials would evaporate and lose its quality.
Watercress syrup (sherbet): is prepared by adding 750-grams of sugar in 500-grams of Watercress juice and is used in dose of 40-100-grams per day in form of pure or mixed in a tisane.
Watercress infusion: is prepared in 30-40-per mill solution with boiled hot-water in closed containers for preventing evaporation of its essence and has lower effect comparing to its other medical forms.
Watercress wine: a kind of wine is prepared by adding other plants such as Scurvy-grass (Spoon-wort. E.; Cochlearia officinalis. L.), Kerguelen-cabbage (Pringlea antiscorbutica. Hook.), Horseradish (Scurvy-grass. E.; Cochlearia armoracia. L.) and else and is used in treatments of diseases.
For curing strangury (disability of repelling urine) half-glass of Watercress plants juice is used mixed in Olive and Almond oils.
Skin-care: Fresh-juice of Watercress is mixed with other ingredients as: 100-grams Fresh watercress-juice, 100-grams of 90-degrees alcohol and 10-drops of Geranium-essence (Pelargonium roseum. Ait.: Geranium Rosat.). Resulted solution is used for preventing skull hair-loss (according to Dr. Leclercs recipe) and was formerly used frequently.
In removing spots on back of the hands, facial freckles and freckles around the neck: 3-parts of Fresh watercress juice is mixed well in 1-part of Honey and the resulted solution is used in form of lotion rubbed over skin with a cotton piece and when it is dried the skin should be rinsed with water.
Watercress blood-refiner (Blood- purifier): Fresh watercress-juice mixed with Chicory, Earth-smoke (Smoke of the earth, Fumitory. E.; Fumaria officinalis. Linn.), and Roman-salad in equal deals was formerly consumed as blood-purifier.
Watercress cure for anemia and diseases: absorption ability of Watercress is high and when they are picked from water containing iron and iodine they absorb mentioned materials in them and therefore its medical effect for curing some diseases such as anemia and else is much higher than other drugs.
Fresh watercress-juice: is an antidote against nicotine and therefore was formerly when necessary it was injected under skin after sterilizing its juice without using heat.
Consuming Raw-watercress juice: has not been common in Iran but considering its highly valuable medical qualities consuming it has gradually turned to a common one.
Growing zones: Watercress is native to Iran and grows in most areas of Iran as in Central province of Tehran: around the motorway of Karaj to Chaloos over slopes of Taleghan mountains and heights of Siah-Bishe around the Chaloos way, in Pashand villages, in Abyek and Astanack, in Omarloo around Tehran, in Ray city around the river of Amin-Abad, in province of Gilan: in Bandareh-Anzaliyeh, over Shah-Zade-Kuh (mountains), in province of Azerbaijan: between Soleymaniyeh and Dar-band, in province of Fars around the city of Shiraz: near Pole-Ab-geeneh, around the city of Bushehr and Kott-vand near the Persian-Gulf, in province of Sistan and many other areas.
Close species of Watercress containing sulfur glucoside growing in Iran is famous as Nasturtium amphibium (L.; R. Br., or Rorippa amphibium) and grows in province of Azerbaijan: in Oshnooyeh and in province of Kurdistan and over the heights of 1300-meters in Dezheh-Shapoor.
Traditional use: Ancient Iranian wrestlers used Watercress for gaining physical strength and for healing infectious diseases and sores instead of penicillin.
Watercress cures goiter: Watercress is useful for curing goiter, diabetes and cancer and is famous as the youth’s elixir for extending the life-length.
One of the world’s trekker during the reign of Achaemenid-Empire noted that The Great Darius (Dariush) and his army soldiers had simple food and with every bite of food consumed a little dose of Watercress for maintaining their health.
Watercress grows around the water- streams and Qanats-water (A qanāt is one of a series of well-like vertical shafts, connected by gently sloping tunnels. Qanāts create a reliable supply of water for human settlements and irrigation in hot, arid, and semi-arid climates.), water fountains that contains iodine in its water. It has been noted that people living around such an area and consume Watercress has a life-length over a 100-years.
Watercress because of its content of iodine is useful against goiter and because of its magnesium prevents cancer, it has been tested that by injecting cancer-patients with Watercress fresh-juice containing iodine and magnesium the cancer has been prevented its development.
Some other mentioned that it creates goiter. Nevertheless, the mystery has been unveiled by the explanation that when a patient’s body needs iodine (hungry for iodine) after having of Watercress containing iodine the body of that patient turns to a creator of goiter and creates disturbances in the thyroid gland (goiter. E.; enlargement of thyroid gland; Goitre. Fr.). But in body of persons not lacking iodine cures the goiter disease.
Watercress contains great deals of C-vitamin and is anti-bleeding and counteracts anemia and just a little part of Watercress contains sufficient deal of C-vitamin for compensating the lack of it, it contains also antiseptic materials and has miraculous effect in case of intestinal sores and in internal diseases and in case of cold.
Watercress and Garden-cress and cress contain sulfur solution with great effect of amendment (rehabilitation) of respiratory organs.
Watercress, Garden-cress and cress cure lung-tuberculosis and asthma, whooping cough and cold in the head (corrhyza, rheum, nasal catarrh) and by having of their juice in dose of one soup-spoon in the morning and one soup-spoon in the evening per day.
Watercress and Garden-cress and cress contain materials important for the body cells and helps the cells to absorb them.
Watercress is an antidote and for driving poison and removing or killing stomach parasites a small glass of its juice is used early in the morning.
Mixed half-liter of Watercress’s fresh juice in Sweet almonds oil or in Olive oil makes a remedy that cures obstruction of urine and pain in kidney and urine-bladder because it increases extra secretion of milk and sweat, increases the urine and helps the internal secretion and therefore has been recommended for curing goiter and diabetes, sweat of armpits with bad smell and bad smell of matrix or white vaginal secretion (Leucorrhea).
Folks in Iran believe that watering Pomegranate tree giving sour fruits with the juice of Watercress infusion turns the Pomegranate tree’s fruits to sweet ones.
Watercress seed: has most of the qualities of its plant. A warm infusion of its seeds is an emetic and drives the phlegm (lymph).
Watercress has aphrodisiac effect: Watercress together with half-fried coagulated yolk of an egg increases sexual virility and poultice prepared by Watercress has been recommended to apply for removing freckles and skin-pustules.
Watercress with gall-bladder of a cow is useful for preventing crevices breaking of nails and similarly in case of animal hoofs.
Watercress vitamins and minerals: Watercress contains great deals of A, B-and C-vitamins and minerals such as iron, phosphorous, iodine, manganese, magnesium, copper, calculus (A caculus, plural calculi, often called a stone, is a concretion of material, usually mineral salts, that forms in an organ or duct of the body.) and sulfur and therefore is famous as `the health's vegetable.
Cultivation of Watercress and Garden-cress: for raising high quality Watercress and Garden cress small deals of salt (potassium iodine) is spread over the soil in its growing soil.
Watermelon. E.
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goats are used to have of them in many Asian and African countries.
Watermelon-skin: outer skin-color may differ depending on their different species and varieties. Watermelon seed: its seeds are spread in a regular way in its flesh and has two hard fibrous-like covers and a kernel between them that is consisted of two plane parts over each other with content of edible oil. Watermelon seed-kernel: contains 65-percents fluid-oil with light-yellow color, a mild taste and aroma. Watermelon Kernel-oil: kernel-oil of Watermelon contains saturated and none-saturated acids such as 12-43-percents oleic acid and 25-66 percents linoléic acid and is consumed as food-oil. Chemical substances: Watermelon juice contains amino acids as citrulline. Medical qualities: juice of Watermelon with Oxymol is useful against icterus (jaundice) and its stone creations (sediment or calculus). Watermelon juice: has a diuretic effect and has a mild taste and is a useful drink to fevered and infected patients, it is cooling for lungs, it reduces blood-pressure and quenches thirst, increases urine and produces blood-cells and therefore is useful in curing anemia but is also useful in curing typhoid fever (Typhia, typh- fever), its content of cellulose is hard of digestion and persons with intestine sore should avoid consuming of Watermelon’s fruit-flesh. Warning: Watermelon can be dangerous to persons with intestine-sore because of eventual flatulence caused by having of its fruit flesh. Flesh or juice of Watermelon |
should not be consumed before a breakfast but is recommended after large meals.
Recommended: persons with weak stomach or intestine are generally recommended to drink Watermelon- juice mixed with juice of Snowberry (Quinced leaved medlar, Rock spray; Cotoneaster nummalaria).
Alternatives: for curing turgidity of stomach it is useful to have of its skin’s marmalade because it would not create flatulence. Formerly it was a custom to boil skin of Watermelon in stews among aristocratic families.
Traditional uses: Watermelon juice is known as a cooling fruit and as a tranquillizer of inflammation and reduces blood-pressure, it is used for quenching one´s extreme thirst, it increases urine and helps the production of blood cells, it is an exhilarating juice and has the reputation of being the best remedy in treatment of curing typhoid fever (enteric fever).
There are no fundamental differences in the qualities of Watermelons with different skin colors but in how they are cultivated and in what soil they are grown and whether or not they have been irrigated or the crop is produced by dry farming.
Watermelon seed: seeds collected from Watermelon cultivated by Dry farming are red and from irrigated one´s are dark or stripe.
Watermelon from Dry-farming: its seeds are usually located next to the root of Gum tragacanth (Astragalus) for making it possible for the seed to be attached to water of its roots, therefore Watermelon from Dry-farming has higher quality and are more desirable.
Watermelon irrigated cultivation: Irrigated Watermelon cultivation is done in much larger scale than Dry-farming.
A kind of Watermelon is cultivated in Northeast of Iran in province of Khorasan, it produces small kinds of small kinds of Watermelons are produced with extreme sweetness and folks living in those areas thicken (concentrate) its juice and change it to an extremely cold and useful Honey form.
Warning:
Unripe-watermelon is indigestible and some stomachs cannot bear it or digest it even with the help of a purgative (laxative).
Recommended: persons with weak stomach or intestine are generally recommended to drink Watermelon- juice mixed with juice of Snowberry (Quinced leaved medlar, Rock spray; Cotoneaster nummalaria).
Alternatives: for curing turgidity of stomach it is useful to have of its skin’s marmalade because it would not create flatulence. Formerly it was a custom to boil skin of Watermelon in stews among aristocratic families.
Traditional uses: Watermelon juice is known as a cooling fruit and as a tranquillizer of inflammation and reduces blood-pressure, it is used for quenching one´s extreme thirst, it increases urine and helps the production of blood cells, it is an exhilarating juice and has the reputation of being the best remedy in treatment of curing typhoid fever (enteric fever).
There are no fundamental differences in the qualities of Watermelons with different skin colors but in how they are cultivated and in what soil they are grown and whether or not they have been irrigated or the crop is produced by dry farming.
Watermelon seed: seeds collected from Watermelon cultivated by Dry farming are red and from irrigated one´s are dark or stripe.
Watermelon from Dry-farming: its seeds are usually located next to the root of Gum tragacanth (Astragalus) for making it possible for the seed to be attached to water of its roots, therefore Watermelon from Dry-farming has higher quality and are more desirable.
Watermelon irrigated cultivation: Irrigated Watermelon cultivation is done in much larger scale than Dry-farming.
A kind of Watermelon is cultivated in Northeast of Iran in province of Khorasan, it produces small kinds of small kinds of Watermelons are produced with extreme sweetness and folks living in those areas thicken (concentrate) its juice and change it to an extremely cold and useful Honey form.
Warning:
Unripe-watermelon is indigestible and some stomachs cannot bear it or digest it even with the help of a purgative (laxative).
Venus’s hair,
Maiden hair. E.
Adianthum capillus-veneris. L.
Cryptogames/Pteridophytes. L.
Venus’s hair: is a perennial plant with a creeping rhizome around 10-centimeters long with thin and narrow roots, some evergreen leaves shoot out and grow between 15-20-centimeters tall ending to a smooth brown and bright foot-stalk, its foot-stalks are covered by threads at their base part near its rhizome and generally have subdivisions with distance in between and every of its ancillary (secondary) foot-stalk is divided in leaflets lobes that are leaned outward.
Generative organs of Venus’s hair appear in form of narrow and long callosities or round sores at the margin of its leaflets belonging to embryo leaves (generative leaves). There are several sporangium in each sore. Growing locations: Venus’s hair is a pretty plant that grows in humid areas, near the water-wells (Qanat) and several shadowy areas of the Mediterranean Sea, central and south-Europe, in Iran and even in United-States of America. Useful parts: used parts of Venus’s hair in medicine is its leaves that are weakly odorous with a gassy and unpleasant taste. |
Chemical substances: Leaves of Venus’s hair contain mucilage and sugar, tannin, gallic acid, a bitter substance named as capillarine and small doses of essence.
Medical qualities: Venus’s hair in the past had high consuming rate in curing breast diseases in a way that it was used as expectorant, lenitive, diuretic, etc. Infusion of its 5-10-percents by adding a rather great deals of Honey is used in doses of 3-cups a day and is still used for curing acute lung-catarrh (rheum), especially in its primary stage of mentioned disease and in bronchitis (inflammation of air broncos, or bronco coronaries) and else. Adding sufficient deal of milk in mentioned infusion its lenitive effect will be increased. Venus’s hair as expectorant: a thickened infusion of Venus’s hair has more expectorant effect. A sherbet (syrup) is prepared by Venus’s hair and thickened juice of Lettuce (lactucarium) is added as well as sherbet of Pasque-flower (Anemone pulsatilla. L.; Pulsatilla vulgaris. Mill.; Ranunculaceae. L.). Venus’s hair lacks a strong effect in curing diseases of adults but has useful effects in curing infants (children). Growing zones: Venus’s hair is native to Iran and grow in Central province of Tehran around the water-wells of Tehran and in Pas-Ghalleh and Shahreh-Ray, it grows also in Northern areas of Kahar-zang in province of Mazandaran, in province of Gorgan in Northeast: in area of Bandareh-Gaz, in province of Gilan around the city of Rasht, Pir-Bazar, in Eastern and Western areas in Iran: in Kuheh-Kahrud (Kahruds mountain), in province of Baluchistan, in Southwestern Iran: in Shah-bazan, in Kashoor and Bisheh. |
Some useful species of Venus’s hair that do not grow in Iran are presented in the followings: a) Adianthum venustum (Don.): has very divided leaves and a membrane with 2-3-lobed parts and growing over heights of 1000-3000-meters in Afghanistan, its leaves are rather bitter with expectorant effect and are diuretic and menstrual, it is used for curing inflammations, cold and breast disturbances. b) Adianthum pedatum (L.): is a pretty plant growing 50-100-centimeters high with an horizontal rhizome and leaves with brown red foot-stalks (petioles, leafstalk), are bright, it grows in United States California, in Canada and over Himalaya Mountains, its leaf-stalks are divided in two part sitting over its subordinated section composed by triangle like division that its alternated leaflets have make together.
Useful parts: useful parts of Venus’s hair are its leaves used after being dried are consumed, its dried leaves are rather odorous and have delicate taste while being a little bit constipating and mucilaginous, this species of Venus’s hair (Capillaire) is similar to Canadian species famous as Capillaire de Canada (Fr.). Chemical substances: Capillaire de Canada contains essence and bitter substance, tannin and sugar, its protein content in form of solution includes landa-hydroxy-landa-methylglutamin that has been mentioned as its main nitrate material and as its solution. Capillaire de Canada is used for preparing a kind of sherbet by 100-grams of Canadian Capillaire, 1500-grams distilled water and sufficient deal of white-sugar. Firstly the boiling distilled water is poured over the leaves of Canadian Capillaire and is rested it in 6-hours for infusion and then pass it through a thin cloth by pressure to make |
it clear then it is also rested for small particles and suspended (hanging) sediments to sink at the bottom of its container and after that by slanting (bending) the container and pour the clear part in another container and then add 100-grams of sugar for every 100-grams of the refined fluid and quickly heat it to the boiling point and let it rest so after cooling becomes a clear solution. The prepared sherbet has especial and delicate odor and taste.
Medical qualities: leaf infusion of 10-per mill. Syrup (Sherbet) between 30-100-grams for curing breast disease in form of lenitive. C) another species is famous as Adianthum tenerum (Sw.): grows in Mexico and Antilles-Islands and via there has been transformed to elsewhere, characteristic for this plant is that it is used for curing similar diseases and has similar effects as other species, is very odorous, its lamina are divided into table forms with light green color and its leaf-stalks are black. D) Burm: is a herbaceous plant growing between 10-15-centimeters and its leaves are divided into alternated parts, it grows in India, Ceylon, Burma and in almost all tropical zones, its root has diuretic effect and is used for curing fever and treatment of Elephantiasis, lack of ability for driving the urine, is used for curing erysipelas (St. Anthony’s fire) and indigestion. |
Wheat. E.
Triticum vulgare. Vill.
Graminaceae. L.
Wheat: Triticums are annual plants and are the most important plants in their own family and important plants for human beings subsistence because of their useful and edible seeds, they are food for the majority of the world’s population.
Triticums spikelet lacks stands over its inflorescence axis.
There are many races and varieties of Triticums in the world because of their intensive propagation over the globe for example the species famous as Triticum sativum. L., has 2000-races and varieties in different parts of the world and until 1909, main originating of today’s Triticum has been unknown because they are developed in agricultural activities recognition of these varieties becomes very difficult for every day that passes by but after research and investigations recognition of their main race and species has become possible up to a certain degree.
Study of different types of Triticum and different varieties has shown that cultivated Triticum is a variety famous as Triticum vulgare. Vill. (by: Aaronhson, a Palestinian engineer) that was formerly mentioned as Triticum dioïcum discosides by botanists.
Some of Triticums are similar to Triticum polonicum that together with Triticum monococcum and Triticum sativum constitutes the main species of cultivated Wheat. During 1926-a great research was done (by: Vavilov) over varieties of Triticum with consideration to their geographical origins and their physical appearances, cytology and also value of their flour (meal) in relation to baking bread and their degree of resistance against calamities (plague, vermin) is divides them in three following groups: 1) the group of plants growing in Southern-Asia called for Triticum sativum (Lamk.): includes many varieties and have high degree of sensivity towards calamities and can produce hybrids. 2) Second group or group of Triticum diococcum (Schreb.): grow in Southwestern-Asia and its species grow in Egypt and Ethiopia and have high resistance against calamities and their important species are: Triticum turgidum (L.), Triticum polonicum (L.) and this group of plants can produce hybrids. 3) Group of Triticum monococcum that are mostly grown in Minor-Asia with a rather high resistance against calamities and cannot produce hybrids.
Triticums are divided in three groups according to their physical differences and their flour (meal): 1) Hard triticum (Blés durs. Fr.): weight of this type of Wheat is more than other types in a way that every 100-liters of it weight 80-82-kilograms returns (efficiency, output) and for preparing its flour is between 82-83-percents, these types are yellow or yellow gray ones but white in inner parts and because of their high content of gluten are used in confectionary (confectioner art) and for baking sweet bread. 1) Hard triticums are grown mostly in North-Africa and Sicily (Southern Italy), in Argentine and warm Torrid-Zones of Asia. 2) Semi hard Wheat (Blés semi-durs): every 100-liters of these types weight 78-80-kilograms, their flours output is 77-78-percents and because their outer albumin parts are gray but their inner parts are white a kind of gray flour containing great deals of gluten is prepared by their outer parts and their white flour is produced from their inner parts. Their gray flour is used for preparing vermichelle and different food-pastes and their white- flour are used for baking bread with low value of nutrients. 3) Tender-flour or White triticums (Blés tendres or Blès blanch. Fr.): every 100-liters of these species weight around 75-kilograms and returns of its produced flour is between 72-73-percents.
Flour of these species are lighter than the flour of the mentioned species and have White flour, their gluten content is lesser but are desirable for their content of starch and are cultivated in North of France and in Russia. For preparing best quality of flour after grinding (mill) and sifting (sieve) that are done by machines cuticles, germs and even gluten are separated. Wheat should be turned to powder up to a limit because its none starch materials percentage would be increased and bread prepared by its flour would lack some elements and would not have nutritious value and can only be used in cases of emergencies of hunger, famine and are easily fermented and decayed (rotten).
The limit of turning Wheat seeds to powder for baking bread by its flour is accounted by the existence of elements in cuticle of Wheat that contains a thick crust of cellulose materials and are not suitable for digestive organs and should be therefore separated.
Chemical substances: containing substances related to different varieties and races of Wheat are in average percentage as: 13.65-percents water, 2.53-percents cellulose, 66.17-percents starch and dextrin, 1.45-percent sugar materials, mineral substances, 12.85-percents gluten (nitrate substances) and 1.75-percents fat agents.
Medical qualities: Wheat and flour of Wheat are apart from using them as food, bread, cakes, etc., they have also medicinal qualities.
Traditional uses: a handful of Wheat seeds are spread in a hot skillet (frying-pan, griddle) and its fluid that is gradually secreted in the skillet is used for curing children skin diseases by just affecting the skin with the secreted juice as eczema (black-bile; melancholy; tetter: a skin disease in humans or animals causing itchy or pustular patches, such as eczema or ringworm.) and categorically succeed with the mentioned treatment. Infusion of Wheat mixed with Barley and Oat have strengthening effect in growth of infants (children) and have especially very useful effect during a convalescence period, mentioned infusion cannot be kept a long time and the infusion must be prepared fresh and by the occasion.
Wheat flour: powdering Wheat flour over body skin reduces skin irritations especially when inflammation and swelling is the case. Wheat flour has been used since the ancient times for medicinal purposes such as in curing erysipelas (St. Antony’s fire) and for reducing swelling in inflammations and similar skin disturbances.
Wheat-flour cannot deteriorate the streptococcus (A bacterial infection that may cause a sore, scratchy throat.) that is the generative element for mentioned diseases and the disease will not be cured but disturbances caused by the microbes would be reduced.
Consuming flour of Wheat is common in case of erysipelas (St. Antony’s fire) by applying it over the facial skin where using a compress is difficult.
By pouring Wheat flour in water or milk a salve is prepared that can be applied over scratches over the skin and inflammatory zones in erysipelas (St. Antony’s fire), abscess and burn injuries, the salve is fermented by acetic and must be applied directly after preparation because it loses its lenitive quality within a short time.
A set of 1-2-kilos Wheat flour in sufficient deal of water can be used for a whole body bath and is used for curing chronic skin diseases. Many industries produce starch from Wheat flour.
Starch: starch is a polysaccharide that can be found in form of savings in different organs of plants and can in necessary situations under the effect of diastases change to different sugars. Starch is changed under 150-160-degrees of heat into dextrin form with yellow-brown color or is yellow, is not soluble in water and in industries is used for producing glue.
Production of starch: starch is produced by passing water over Wheat flour placed over a especial sieve and by this the water would carry the starch while passing, it is not soluble in cold water but turns to inflamed shape in cold water but turn into a gelatin mass (Empois. Fr.) in warm water and 70-degrees of heat.
Medical uses: Starch is a light and lenitive food as starch (dextrin. E.; fécules. Fr.) of Tapioca that are also one of the types of starch, it can be ordered for persons lacking strong stomach for digestion of heavy food and also for patients suffering from irritations in their digestive organ’s canals and inflammation of intestines, simple diarrhea and for persons in convalescence period.
Starch can be used in form of an infusion of 8-15-grams in 1-liter of water and can be used in cases where feeding can only be done in form of an enema.
Starch (Amidon. Fr.) is accounted as one of the best antidotes in case of intoxication caused by absorbing iodine. External uses: starch powder or its salve (Pomade) is used in curing eczema and skin irritations.
Beauty-creams: Cooked starch in glycerin is the source for producing beauty crèmes.
Gluten: is a material in form of small particles containing nitrates and is prepared by squeezing dough of Wheat flour in narrow water currents. By doing so starch and albumin, dextrin and different minerals would pass through together with water and gluten would be remained.
Gluten: is prepared through mentioned way and is a dough-like material, is mild and sticky, is gray and turns into yellow scales when it is dried, it is almost insoluble in water and has the ability of separation into different materials such as gluten-cazeine, gluten-fibrine, glydine and mucidine.
Gluten: contains between 15-19-percents nitrates and its existence in Wheat-flour causing the deterioration of the flour and cause the swallowing up function caused by fermentation and when baking simple bread that are easy of digestion is related to deals in its content.
Gluten-bread: has an almost gray color and is ordered for patients of obesity and diabetics in comparison with a kind of bread containing great deal of starch it would be hard of digestion and unpleasant to have of it.
Sweet-bread: A kind of Sweet bread is prepared by gluten and butter and yolk of eggs in sets of 1-kilogram flour mixed in 125-grams of butter and 4-yolks of eggs, this type of bread is consumed by patients being intoxicated by having of contaminated food containing glucoside materials.
During a convalescence period after a difficult illness because of stomach weakness it has been recommended that no other food would be suitable than a 30-60-grams infusion of gluten in 1-liter of water.
Wheat-bran: bran of Wheat is collected after sifting of pressured Wheat spikes and includes the outer cover of its seeds and cuticles of the seeds together with proteid-layer (alurone) and little deal of starch contain relatively 27-percents cellulose.
Wheat-bran’s lenitive effect: Wheat-bran and drying effect and a handful of it in form of an infusion in 1-liter of water is used for curing coughing, rheum (Corrhyza, cold in the head; nasal catarrh) and for reducing body heat during a fever period.
Wheat-bran infusion: consuming an infusion prepared by Wheat bran or 1-spoon of bran in little deal of water and Honey in every food has definite effect in curing common constipation caused by liver dysfunction and drives bilious stones, is a remedy for curing intestinal irritations and colic (colite membraneux. Fr.).
Bran in bread: bread containing bran should not be used in all cases especially not in cases of having sore or cancer in digestive organ and in appendix, in intestinal-bleeding and in case of patients suffering from stomach-sourness but for healthy persons is very useful and is vitalizing.
Wheat-bran infusion: Wheat bran in form of infusion is used in an enema with definite effect in curing restive diarrhea (refractory or insurgent diarrhea) and its pain, it cures stomach gripes (tenesmus, colic) and intestinal gripes.
Wheat-bran infusion: for preparing an infusion a deal equal to a half-handful of Wheat-bran is boiled in 2-liters of water in a way that the solution is reduced into its half and is thickened and then 3-4-yolks of eggs are added, then the solution is divided into 4-parts and each part is used in form of an enema every other 4-5-hours.
External uses of Wheat bran: warm bran of Wheat is entered into a sack (bag) and is located over painful zone in rheumatism, articular-rheumatism or rheumatic-pain, pain in stomach and pain in body sides, etc., and when the sack loses its heat it will be changed.
Wheat embryo: is white yellow and is as large as a pin tip and weights around 1-milligram, it grows at the base of a Wheat seed in form of pressured, it contains great deals of nourishment and vitamins and different mineral elements and contains 40.75-percents proteid materials, 13-percents starch and 12-percents fat materials, 11.5-percents pentosans and 4.07-percents reviving sugar, 2.50-percents cellulose and its fat materials contain phosphorous and lycitine and phytocitrine that can be also found in Wheat embryo’s oil, in comparison there are 2-percents of fat materials in Wheat and 5-6-percents in Wheat bran and 12-18-percents in Wheat embryo.
Wheat sprouts oil (Oil of Wheat buds): a kind of oil under hydrolyze pressure or by a solvent is extracted from buds of Wheat.
Wheat-bud: contains a deal of 44.1-percents linoleic acid and 30-percents oleic acid, 10.8-percents linolenic acid and 15.1-percents saturated fat acids, 4.7-percents materials that are not changed to soap materials and that includes E-vitamins, sitosterol such as beta sitosterol, alpha 1-sitosterol and phosphor-lipids, etc.
Wheat-sprout oil: is a fluid with appearance similar to Maize-oil and is a nourishing oil that contains great deals of E-vitamins and non-saturated fat acids or F-vitamin and therefore can be used as food and as medical oil. Alpha 1-sitosterol (C30H50O): can be found in different plant’s organs. Alpha 1-sitosterol remains in form of needle-shaped prism in alcohol and melts in 164-166-degrees and with digitonine sinks in form of sediments.
Beta sitosterol: has the effect of reducing the blood’s cholesterol.
Wheat sprout contains: B, E, PP-and A-vitamins in Wheat sprout therefore Raw seeds of wheat macerated in cold water has been recommended (by Dr. S. Cacton.) for maintaining good health and creating resistant against diseases for mentioned purpose it has been recommended to have 1-Coffee-spoon of macerated Wheat that should be used in form of chewing mentioned seeds properly.
The only disadvantage of chewing Raw-wheat is its taste that by being macerated in water turns to a little bit undesirable one and by changing its water this disadvantage would still remain. Using Raw-wheat seeds is hard of digestion because of its bran.
Bread prepared by Wheat: bread prepared by Wheat flour containing bran has lenitive effect but is hard of digestion.
Bread containing Wheat bran in little deal is lenitive and tasty and nutritious.
A poultice is made by middle dough of baked bread entered in water or in milk or in a mucilaginous infusion of Marshmallow or Linseed makes one of the best lenitive and can be used in curing abscess and inflammatory disposition caused by bruises and also in cases of injuries.
Bread (Créme de pain. Fr.): is resulted through infusion of 125-centiliters of Wheat flour in 1-liter of water and mashing and refining and again under effect of heat in a way that it is thickened and by adding 30-grams of sugar, 10-grams of Sour orange blossom water (Seville’s blossom juice), it is a very useful food and has been recommended for consuming it during a convalescence period.
Bread is prepared by baking the paste (dough) resulted from Wheat (Barley, etc.) flour in water and some salt, yeast (dough) or by adding ferment materials.
Chemical substances: bread contains 30-40-percents water and 1.5-percent minerals, 0.8-percent lipidic materials, 50-55-percents glucoside, 1.1-1.75-percents nitrate total and 6.5-7.5-percents of proteins.
Adding chemical substances or else that makes the bread undesirable is forbidden and only the form of the desirable ones are certified by the governments in different countries.
Undesirable breads are included in the hard of digestion’s rank unless the bread is slowly and well chewed until the effect of mouth saliva pethyaline (mouth saliva amylase) affects it and causes its digestion and in other cases it makes the stomach heavy and creates indigestion, especially when the bread has not been completely baked or its dough is not properly processed or contains too much water. Some form of the very well done breads (fried; bis. Fr.) with lesser water content can be chewed easier and be mixed easier inside the mouth saliva.
Generally the outer edge of bread that has been fried is easy of digestion compared to its inner parts. Surfaces of some kinds of breads are brushed by Wheat seed’s cellulose layer and contain proteins, lipids and their minerals but contain lesser water than common breads. Energy value of daily consumed bread differs between 350-875 calories that is one third of the calories needed for a young individual per day and the whole calories needed for a young individual is accounted to be 2500-calories per day.
Diet bread: there are some kinds of bread especially baked for medicinal purposes or more clearly said is made for patients of certain disease as bread prepared for diabetics (firstly during 1851, by Bouchardat.). One characteristic of this type of bread is its lesser content of starch but more of protein (gluten) compared to common bread but because maintenance of this bread considering its content of great deals of water was difficult they are therefore cut into thin parts and then again are baked until its extra water is lost by heat.
A kind of bread is prepared by mixing 25-parts of Wheat flour and 75-parts of wet gluten and after baking contains 40-percents starch and 9-percents of water. Some other instead of Wheat flour choose 25-parts of Broad bean meal called for feverolles and bake a kind of bread by it that contains mixed gluten and légumine.
A famous researcher (Henry Labbé during 1925 and later on during 1929) categorized diet breads into in 9-different groups and among them hyperazotés that contains great deals of nitrate, hypoazotés that contains little deals of nitrate, breads containing fat materials, little salted breads, some kinds of breads with great deals of cellulose, etc.
Mentioned hypoazotés percentage of containing gluside and lipid materials is high and are used by patients of Mal de Bright (dropsy) disease and kidney diseases.
Hyperazotés bread or bread with great deals of nitrate and great deals of gluten, legumine and alurone and is prepared by Soybean flour and Almond seeds.
During 1909-the convention for regulations of bread was established and according to their regulations bread containing gluten should contain maximally 25-parts materials that can be changed to sugar and minimally 60-parts of gluten, dry materials and generally breads containing more than 10-percents and lesser than 60-percents gluten is called for gluten bread.
In group of gluten breads there are bread prepared by cazeine with undesirable taste. A kind of bread is prepared with Bean’s flour that is a kind of diet bread containing deals of protein twice more than Wheat. Almond’s diet bread: contains Almond seeds and may contain 25-percents of lipidic materials but baking bread by it has certain difficulties.
Some fat materials in plants for example in vegetables or solid oil can be added to bread.
In some situations some deals of malt is added for baking bread before the flour is mixed in water, the prepared bread would be more easy of digestion because (according to R. Lecoo) some parts of gluside materials are already changed to dextrine and maltose.
Hypochlorurés or salted bread or achlorurés or unsalted breads are prepared by adding little deals of salt in water for preparing dough or salt is not added at all.
These kinds of breads are prepared for patients suffering from albuminuria (existence of albumin in urine) and for preparing such breads their nitrates can be reduced.
Other kinds of breads are in form of biscuits and are in fact sweet bread and are prepared by milk and has been industrialized.
Ordinary kinds of biscuits: that are mostly consumed by people and in this groups are also diet biscuits. Preparation of biscuits is similar to bread but differs in its ingredients as biscuit is made by: sugar, malt elixir, fat materials or milk and then by stirring it by blender machines and the process of its fermentation is done while they are formed in cubical forms and after baking are cut into thin slices and are then dried in oven.
A table showing different types of breads and their main contents (created by: Heuderbert) of biscuits and complete bread contain 12.8-percents proteids, 72.6-percents glucosides, 5.9-percents lipids and is used for providing balance of mineral salts and body vitamins during a constipation and for reducing weight in case of overweight.
Achlorurés bread or bread without salt: contains 11.1-percents proteid, 80-percents glusides, 3-percents lipids and is used by addicted to albumen disease and all cases in when salt should not be consumed.
Hypoazotés bread or bread with little dose of nitrate and achlorurés bread or bread without salt: contain 8.6-percents of proteids, 75.6-percents glusides, 7.5-percents lipids and are used by heart disease patients and used in kidney and liver diseases (arthritic or hard diet).
Biscuits: contain gluten, 17-percents proteids, 69.2-percents glucosides and 6.6-percents lipids and are used in case of a light diet and for patients addicted to diabetes, fatness (obesity, plumpness).
Gluten Breads: or breads with gluten contains 73-percents proteids and 12.8-percents glucosides, 5.3-percents lipids and are used in cases of diabetes (very hard diet).
Bread for reducing weight: contains 19-percents proteids and 67.8-percents glucosides, 4.4-percents lipids and are used for reducing fatness and obesity (plumpness).
Bread containing great deals of cellulose: are famous as Complete bread, Kniepp or Graham bread and contain 1-3-percents bran and are famous as stimulants and strengthener of intestines peristaltic motions in case of an addicted patient to constipation.
Some medical materials such as calcium phosphate, iron minerals, etc., are added to some kind of breads. Biscuits without salt in their contents and hypoazotés bread or bread with little deal of nitrate: contains lesser than 10-milligrams chlorine of sodium. For determination of humidity some volatile solutions are used and degree of their acidity by help of phenolphthalein. For determination of bread’s ash the sodium chlorine deal, fat and milk is measured, etc.
Triticums spikelet lacks stands over its inflorescence axis.
There are many races and varieties of Triticums in the world because of their intensive propagation over the globe for example the species famous as Triticum sativum. L., has 2000-races and varieties in different parts of the world and until 1909, main originating of today’s Triticum has been unknown because they are developed in agricultural activities recognition of these varieties becomes very difficult for every day that passes by but after research and investigations recognition of their main race and species has become possible up to a certain degree.
Study of different types of Triticum and different varieties has shown that cultivated Triticum is a variety famous as Triticum vulgare. Vill. (by: Aaronhson, a Palestinian engineer) that was formerly mentioned as Triticum dioïcum discosides by botanists.
Some of Triticums are similar to Triticum polonicum that together with Triticum monococcum and Triticum sativum constitutes the main species of cultivated Wheat. During 1926-a great research was done (by: Vavilov) over varieties of Triticum with consideration to their geographical origins and their physical appearances, cytology and also value of their flour (meal) in relation to baking bread and their degree of resistance against calamities (plague, vermin) is divides them in three following groups: 1) the group of plants growing in Southern-Asia called for Triticum sativum (Lamk.): includes many varieties and have high degree of sensivity towards calamities and can produce hybrids. 2) Second group or group of Triticum diococcum (Schreb.): grow in Southwestern-Asia and its species grow in Egypt and Ethiopia and have high resistance against calamities and their important species are: Triticum turgidum (L.), Triticum polonicum (L.) and this group of plants can produce hybrids. 3) Group of Triticum monococcum that are mostly grown in Minor-Asia with a rather high resistance against calamities and cannot produce hybrids.
Triticums are divided in three groups according to their physical differences and their flour (meal): 1) Hard triticum (Blés durs. Fr.): weight of this type of Wheat is more than other types in a way that every 100-liters of it weight 80-82-kilograms returns (efficiency, output) and for preparing its flour is between 82-83-percents, these types are yellow or yellow gray ones but white in inner parts and because of their high content of gluten are used in confectionary (confectioner art) and for baking sweet bread. 1) Hard triticums are grown mostly in North-Africa and Sicily (Southern Italy), in Argentine and warm Torrid-Zones of Asia. 2) Semi hard Wheat (Blés semi-durs): every 100-liters of these types weight 78-80-kilograms, their flours output is 77-78-percents and because their outer albumin parts are gray but their inner parts are white a kind of gray flour containing great deals of gluten is prepared by their outer parts and their white flour is produced from their inner parts. Their gray flour is used for preparing vermichelle and different food-pastes and their white- flour are used for baking bread with low value of nutrients. 3) Tender-flour or White triticums (Blés tendres or Blès blanch. Fr.): every 100-liters of these species weight around 75-kilograms and returns of its produced flour is between 72-73-percents.
Flour of these species are lighter than the flour of the mentioned species and have White flour, their gluten content is lesser but are desirable for their content of starch and are cultivated in North of France and in Russia. For preparing best quality of flour after grinding (mill) and sifting (sieve) that are done by machines cuticles, germs and even gluten are separated. Wheat should be turned to powder up to a limit because its none starch materials percentage would be increased and bread prepared by its flour would lack some elements and would not have nutritious value and can only be used in cases of emergencies of hunger, famine and are easily fermented and decayed (rotten).
The limit of turning Wheat seeds to powder for baking bread by its flour is accounted by the existence of elements in cuticle of Wheat that contains a thick crust of cellulose materials and are not suitable for digestive organs and should be therefore separated.
Chemical substances: containing substances related to different varieties and races of Wheat are in average percentage as: 13.65-percents water, 2.53-percents cellulose, 66.17-percents starch and dextrin, 1.45-percent sugar materials, mineral substances, 12.85-percents gluten (nitrate substances) and 1.75-percents fat agents.
Medical qualities: Wheat and flour of Wheat are apart from using them as food, bread, cakes, etc., they have also medicinal qualities.
Traditional uses: a handful of Wheat seeds are spread in a hot skillet (frying-pan, griddle) and its fluid that is gradually secreted in the skillet is used for curing children skin diseases by just affecting the skin with the secreted juice as eczema (black-bile; melancholy; tetter: a skin disease in humans or animals causing itchy or pustular patches, such as eczema or ringworm.) and categorically succeed with the mentioned treatment. Infusion of Wheat mixed with Barley and Oat have strengthening effect in growth of infants (children) and have especially very useful effect during a convalescence period, mentioned infusion cannot be kept a long time and the infusion must be prepared fresh and by the occasion.
Wheat flour: powdering Wheat flour over body skin reduces skin irritations especially when inflammation and swelling is the case. Wheat flour has been used since the ancient times for medicinal purposes such as in curing erysipelas (St. Antony’s fire) and for reducing swelling in inflammations and similar skin disturbances.
Wheat-flour cannot deteriorate the streptococcus (A bacterial infection that may cause a sore, scratchy throat.) that is the generative element for mentioned diseases and the disease will not be cured but disturbances caused by the microbes would be reduced.
Consuming flour of Wheat is common in case of erysipelas (St. Antony’s fire) by applying it over the facial skin where using a compress is difficult.
By pouring Wheat flour in water or milk a salve is prepared that can be applied over scratches over the skin and inflammatory zones in erysipelas (St. Antony’s fire), abscess and burn injuries, the salve is fermented by acetic and must be applied directly after preparation because it loses its lenitive quality within a short time.
A set of 1-2-kilos Wheat flour in sufficient deal of water can be used for a whole body bath and is used for curing chronic skin diseases. Many industries produce starch from Wheat flour.
Starch: starch is a polysaccharide that can be found in form of savings in different organs of plants and can in necessary situations under the effect of diastases change to different sugars. Starch is changed under 150-160-degrees of heat into dextrin form with yellow-brown color or is yellow, is not soluble in water and in industries is used for producing glue.
Production of starch: starch is produced by passing water over Wheat flour placed over a especial sieve and by this the water would carry the starch while passing, it is not soluble in cold water but turns to inflamed shape in cold water but turn into a gelatin mass (Empois. Fr.) in warm water and 70-degrees of heat.
Medical uses: Starch is a light and lenitive food as starch (dextrin. E.; fécules. Fr.) of Tapioca that are also one of the types of starch, it can be ordered for persons lacking strong stomach for digestion of heavy food and also for patients suffering from irritations in their digestive organ’s canals and inflammation of intestines, simple diarrhea and for persons in convalescence period.
Starch can be used in form of an infusion of 8-15-grams in 1-liter of water and can be used in cases where feeding can only be done in form of an enema.
Starch (Amidon. Fr.) is accounted as one of the best antidotes in case of intoxication caused by absorbing iodine. External uses: starch powder or its salve (Pomade) is used in curing eczema and skin irritations.
Beauty-creams: Cooked starch in glycerin is the source for producing beauty crèmes.
Gluten: is a material in form of small particles containing nitrates and is prepared by squeezing dough of Wheat flour in narrow water currents. By doing so starch and albumin, dextrin and different minerals would pass through together with water and gluten would be remained.
Gluten: is prepared through mentioned way and is a dough-like material, is mild and sticky, is gray and turns into yellow scales when it is dried, it is almost insoluble in water and has the ability of separation into different materials such as gluten-cazeine, gluten-fibrine, glydine and mucidine.
Gluten: contains between 15-19-percents nitrates and its existence in Wheat-flour causing the deterioration of the flour and cause the swallowing up function caused by fermentation and when baking simple bread that are easy of digestion is related to deals in its content.
Gluten-bread: has an almost gray color and is ordered for patients of obesity and diabetics in comparison with a kind of bread containing great deal of starch it would be hard of digestion and unpleasant to have of it.
Sweet-bread: A kind of Sweet bread is prepared by gluten and butter and yolk of eggs in sets of 1-kilogram flour mixed in 125-grams of butter and 4-yolks of eggs, this type of bread is consumed by patients being intoxicated by having of contaminated food containing glucoside materials.
During a convalescence period after a difficult illness because of stomach weakness it has been recommended that no other food would be suitable than a 30-60-grams infusion of gluten in 1-liter of water.
Wheat-bran: bran of Wheat is collected after sifting of pressured Wheat spikes and includes the outer cover of its seeds and cuticles of the seeds together with proteid-layer (alurone) and little deal of starch contain relatively 27-percents cellulose.
Wheat-bran’s lenitive effect: Wheat-bran and drying effect and a handful of it in form of an infusion in 1-liter of water is used for curing coughing, rheum (Corrhyza, cold in the head; nasal catarrh) and for reducing body heat during a fever period.
Wheat-bran infusion: consuming an infusion prepared by Wheat bran or 1-spoon of bran in little deal of water and Honey in every food has definite effect in curing common constipation caused by liver dysfunction and drives bilious stones, is a remedy for curing intestinal irritations and colic (colite membraneux. Fr.).
Bran in bread: bread containing bran should not be used in all cases especially not in cases of having sore or cancer in digestive organ and in appendix, in intestinal-bleeding and in case of patients suffering from stomach-sourness but for healthy persons is very useful and is vitalizing.
Wheat-bran infusion: Wheat bran in form of infusion is used in an enema with definite effect in curing restive diarrhea (refractory or insurgent diarrhea) and its pain, it cures stomach gripes (tenesmus, colic) and intestinal gripes.
Wheat-bran infusion: for preparing an infusion a deal equal to a half-handful of Wheat-bran is boiled in 2-liters of water in a way that the solution is reduced into its half and is thickened and then 3-4-yolks of eggs are added, then the solution is divided into 4-parts and each part is used in form of an enema every other 4-5-hours.
External uses of Wheat bran: warm bran of Wheat is entered into a sack (bag) and is located over painful zone in rheumatism, articular-rheumatism or rheumatic-pain, pain in stomach and pain in body sides, etc., and when the sack loses its heat it will be changed.
Wheat embryo: is white yellow and is as large as a pin tip and weights around 1-milligram, it grows at the base of a Wheat seed in form of pressured, it contains great deals of nourishment and vitamins and different mineral elements and contains 40.75-percents proteid materials, 13-percents starch and 12-percents fat materials, 11.5-percents pentosans and 4.07-percents reviving sugar, 2.50-percents cellulose and its fat materials contain phosphorous and lycitine and phytocitrine that can be also found in Wheat embryo’s oil, in comparison there are 2-percents of fat materials in Wheat and 5-6-percents in Wheat bran and 12-18-percents in Wheat embryo.
Wheat sprouts oil (Oil of Wheat buds): a kind of oil under hydrolyze pressure or by a solvent is extracted from buds of Wheat.
Wheat-bud: contains a deal of 44.1-percents linoleic acid and 30-percents oleic acid, 10.8-percents linolenic acid and 15.1-percents saturated fat acids, 4.7-percents materials that are not changed to soap materials and that includes E-vitamins, sitosterol such as beta sitosterol, alpha 1-sitosterol and phosphor-lipids, etc.
Wheat-sprout oil: is a fluid with appearance similar to Maize-oil and is a nourishing oil that contains great deals of E-vitamins and non-saturated fat acids or F-vitamin and therefore can be used as food and as medical oil. Alpha 1-sitosterol (C30H50O): can be found in different plant’s organs. Alpha 1-sitosterol remains in form of needle-shaped prism in alcohol and melts in 164-166-degrees and with digitonine sinks in form of sediments.
Beta sitosterol: has the effect of reducing the blood’s cholesterol.
Wheat sprout contains: B, E, PP-and A-vitamins in Wheat sprout therefore Raw seeds of wheat macerated in cold water has been recommended (by Dr. S. Cacton.) for maintaining good health and creating resistant against diseases for mentioned purpose it has been recommended to have 1-Coffee-spoon of macerated Wheat that should be used in form of chewing mentioned seeds properly.
The only disadvantage of chewing Raw-wheat is its taste that by being macerated in water turns to a little bit undesirable one and by changing its water this disadvantage would still remain. Using Raw-wheat seeds is hard of digestion because of its bran.
Bread prepared by Wheat: bread prepared by Wheat flour containing bran has lenitive effect but is hard of digestion.
Bread containing Wheat bran in little deal is lenitive and tasty and nutritious.
A poultice is made by middle dough of baked bread entered in water or in milk or in a mucilaginous infusion of Marshmallow or Linseed makes one of the best lenitive and can be used in curing abscess and inflammatory disposition caused by bruises and also in cases of injuries.
Bread (Créme de pain. Fr.): is resulted through infusion of 125-centiliters of Wheat flour in 1-liter of water and mashing and refining and again under effect of heat in a way that it is thickened and by adding 30-grams of sugar, 10-grams of Sour orange blossom water (Seville’s blossom juice), it is a very useful food and has been recommended for consuming it during a convalescence period.
Bread is prepared by baking the paste (dough) resulted from Wheat (Barley, etc.) flour in water and some salt, yeast (dough) or by adding ferment materials.
Chemical substances: bread contains 30-40-percents water and 1.5-percent minerals, 0.8-percent lipidic materials, 50-55-percents glucoside, 1.1-1.75-percents nitrate total and 6.5-7.5-percents of proteins.
Adding chemical substances or else that makes the bread undesirable is forbidden and only the form of the desirable ones are certified by the governments in different countries.
Undesirable breads are included in the hard of digestion’s rank unless the bread is slowly and well chewed until the effect of mouth saliva pethyaline (mouth saliva amylase) affects it and causes its digestion and in other cases it makes the stomach heavy and creates indigestion, especially when the bread has not been completely baked or its dough is not properly processed or contains too much water. Some form of the very well done breads (fried; bis. Fr.) with lesser water content can be chewed easier and be mixed easier inside the mouth saliva.
Generally the outer edge of bread that has been fried is easy of digestion compared to its inner parts. Surfaces of some kinds of breads are brushed by Wheat seed’s cellulose layer and contain proteins, lipids and their minerals but contain lesser water than common breads. Energy value of daily consumed bread differs between 350-875 calories that is one third of the calories needed for a young individual per day and the whole calories needed for a young individual is accounted to be 2500-calories per day.
Diet bread: there are some kinds of bread especially baked for medicinal purposes or more clearly said is made for patients of certain disease as bread prepared for diabetics (firstly during 1851, by Bouchardat.). One characteristic of this type of bread is its lesser content of starch but more of protein (gluten) compared to common bread but because maintenance of this bread considering its content of great deals of water was difficult they are therefore cut into thin parts and then again are baked until its extra water is lost by heat.
A kind of bread is prepared by mixing 25-parts of Wheat flour and 75-parts of wet gluten and after baking contains 40-percents starch and 9-percents of water. Some other instead of Wheat flour choose 25-parts of Broad bean meal called for feverolles and bake a kind of bread by it that contains mixed gluten and légumine.
A famous researcher (Henry Labbé during 1925 and later on during 1929) categorized diet breads into in 9-different groups and among them hyperazotés that contains great deals of nitrate, hypoazotés that contains little deals of nitrate, breads containing fat materials, little salted breads, some kinds of breads with great deals of cellulose, etc.
Mentioned hypoazotés percentage of containing gluside and lipid materials is high and are used by patients of Mal de Bright (dropsy) disease and kidney diseases.
Hyperazotés bread or bread with great deals of nitrate and great deals of gluten, legumine and alurone and is prepared by Soybean flour and Almond seeds.
During 1909-the convention for regulations of bread was established and according to their regulations bread containing gluten should contain maximally 25-parts materials that can be changed to sugar and minimally 60-parts of gluten, dry materials and generally breads containing more than 10-percents and lesser than 60-percents gluten is called for gluten bread.
In group of gluten breads there are bread prepared by cazeine with undesirable taste. A kind of bread is prepared with Bean’s flour that is a kind of diet bread containing deals of protein twice more than Wheat. Almond’s diet bread: contains Almond seeds and may contain 25-percents of lipidic materials but baking bread by it has certain difficulties.
Some fat materials in plants for example in vegetables or solid oil can be added to bread.
In some situations some deals of malt is added for baking bread before the flour is mixed in water, the prepared bread would be more easy of digestion because (according to R. Lecoo) some parts of gluside materials are already changed to dextrine and maltose.
Hypochlorurés or salted bread or achlorurés or unsalted breads are prepared by adding little deals of salt in water for preparing dough or salt is not added at all.
These kinds of breads are prepared for patients suffering from albuminuria (existence of albumin in urine) and for preparing such breads their nitrates can be reduced.
Other kinds of breads are in form of biscuits and are in fact sweet bread and are prepared by milk and has been industrialized.
Ordinary kinds of biscuits: that are mostly consumed by people and in this groups are also diet biscuits. Preparation of biscuits is similar to bread but differs in its ingredients as biscuit is made by: sugar, malt elixir, fat materials or milk and then by stirring it by blender machines and the process of its fermentation is done while they are formed in cubical forms and after baking are cut into thin slices and are then dried in oven.
A table showing different types of breads and their main contents (created by: Heuderbert) of biscuits and complete bread contain 12.8-percents proteids, 72.6-percents glucosides, 5.9-percents lipids and is used for providing balance of mineral salts and body vitamins during a constipation and for reducing weight in case of overweight.
Achlorurés bread or bread without salt: contains 11.1-percents proteid, 80-percents glusides, 3-percents lipids and is used by addicted to albumen disease and all cases in when salt should not be consumed.
Hypoazotés bread or bread with little dose of nitrate and achlorurés bread or bread without salt: contain 8.6-percents of proteids, 75.6-percents glusides, 7.5-percents lipids and are used by heart disease patients and used in kidney and liver diseases (arthritic or hard diet).
Biscuits: contain gluten, 17-percents proteids, 69.2-percents glucosides and 6.6-percents lipids and are used in case of a light diet and for patients addicted to diabetes, fatness (obesity, plumpness).
Gluten Breads: or breads with gluten contains 73-percents proteids and 12.8-percents glucosides, 5.3-percents lipids and are used in cases of diabetes (very hard diet).
Bread for reducing weight: contains 19-percents proteids and 67.8-percents glucosides, 4.4-percents lipids and are used for reducing fatness and obesity (plumpness).
Bread containing great deals of cellulose: are famous as Complete bread, Kniepp or Graham bread and contain 1-3-percents bran and are famous as stimulants and strengthener of intestines peristaltic motions in case of an addicted patient to constipation.
Some medical materials such as calcium phosphate, iron minerals, etc., are added to some kind of breads. Biscuits without salt in their contents and hypoazotés bread or bread with little deal of nitrate: contains lesser than 10-milligrams chlorine of sodium. For determination of humidity some volatile solutions are used and degree of their acidity by help of phenolphthalein. For determination of bread’s ash the sodium chlorine deal, fat and milk is measured, etc.
Cabbage,
Wild cabbage. E.
Brassica oleracea (L.) DC.
Cruciferae. L.
Cabbage: is a plant in form of a vegetable with the ability to grow in many shapes as an important food as well as medicine with many qualities.
The image above shows the wild or mother of Cabbages or the original shape of Cabbage as in the following images changed into other shapes or adapted itself to different other shape under the effect of soil, climate, air-pressure, altitude, humid or dry climate, the rain-level and the sun depending on its growing location.
Growing locations: Cabbage grows in different areas of Mediterranean and some areas in Asia in wild form and in form of subspecies and different cultivated varieties in different countries around the globe. Because of Cabbage’s great capacity of change its varieties through mutation have created different species of Cabbage cultivated around the world. |
Green cabbage or Leaf cabbage (Chou de vert. Fr., var. acephala.) despite of change in its appearance has kept its original form completely but changes in Chou cabus (Chou rouge. Fr. (var. capitata. L.) has made its original leaf forms to flowers and its species is famous as Flower cabbage (Chou fleur. Fr., var. botrytis), it has several buds besides its leaves and in Chou rave. Fr. (var. caulorapa.) the changes have create an extreme growth of its inflorescence and its inflated stem in vicinity of soil and Chou de Bruxelles. Fr. (var. bullata = var. sabanda.) is also one of the changed Cabbages.
Honeybees: Cabbage inflorescence creates great deal of nectar and thereby constantly visited by Honeybees. Chemical substances: Cabbage is one of the vegetables that contains 90-percents water and 1-5-percents albuminoid materials and 0.1-0.9-percents fat materials and 1-2.5-percent sugar materials, some deals of myrosine and different glucosides. Mentioned glucosides are hydrolyzed in vicinity of water and create glucose and essence containing sulfur. Cabbage ash: ash remained after burned Cabbage contains 8-percents sulfur and existence of sulfur after being analyzed creates Cabbage’s fetid smell. Different Cabbages contain great deals of C-vitamin and the deal of C-vitamin is highest in Cabbage of Bruxelles among other Cabbages. |
Deal of C-vitamin in milligram in every 100-grams in some vegetables is: 150-milligrams in Parsley and 90-milligrams in Raw Bruxelles cabbage, 40-milligrams in Cooked Bruxelles cabbage and 60-milligrams in Red cabbage, 50-milligrams in Leaf or Green cabbage and 20-milligrams in Asparagus, 6-milligrams in Raw carrot and 4-milligrams in Cooked carrot, 60milligrams in Raw flower cabbage and 5-milligrams in Cooked flower cabbage, 4-milligrams in Chicory and 8-milligrams in Cucumber, 15-milligrams in Raw endive and 18-milligrams in Raw leek, 15-grams in Cooked leek and 15-milligrams in Salad, 2-milligrams in Raw pumpkin and 3-milligrams in Champignon, 40-milligrams in Water-cress and 10-milligrams in Raw onion, 5-milligrams in Cooked onion and 15-milligrams in Green pea, 18-milligrams in Cooked potato and 35-milligrams in Potherb, 25-milligrams in Raw spinach and 20-milligrams in Raw tomato, 17-milligrams in Cooked tomato and 25-milligrams in Raw turnip, 7-milligrams in Cooked turnip and between 10-20-milligrams in Apple with its skin, 3-15-milligrams in Apple without its skin and 17-milligrams in Apricot, 8-milligrams in Banana and 5-milligrams in Cherry, 40-milligrams in Gooseberry and 4-milligrams in Grapes, 40-milligrams in Grape-fruit and 50-milligrams in Seville, 50-milligrams in Lemon’s juice and 25-milligrams in Honey melon, 8-milligrams in Plum and 3-milligrams in Pear, 12-milligrams in Pineapple and 26-milligrams in Raspberry, 60-milligrams in Strawberry and 7-milligrams in Rhubarb.
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Cabbage seed: contains oil material and myrosine and different glucosides that create essence containing sulfur by analyzing.
History: development of different types of Cabbage is related to ancient history and the Greeks distinguished it then as a valuable medicinal plant and have even written detailed notes about its qualities. Hippocrates has mentioned the Cabbages to have positive effect in curing catarrh and dysentery by consuming Steamed-cabbage mixed with Honey. Galen (Jalinus) believed that Cabbage should mostly be used for curing external diseases and opposed consuming of even Wild-cabbage for curing internal diseases, but despite the mentioned scientists believes Cabbage was at the same time used as vegetable by folks. One former scientist Richard Caton (1842-1926) believed that Cabbage eased the digestive function and neutralizes the disposition of drunkenness and for giving it more effect it is should be used with Vinegar before a meal for creation of appetite, creation of health maintenance and for curing melancholic dispositions. During 15th-AD, Italian physician Pietro Andrea Gregorio Mattioli (Matthiolus: born March-1501-1577, doctor and naturalist) mentioned the Cabbage as to be effective in curing the disposition of drunkenness and even noted that there is a belief in Germany that Cabbage can remove all damage of drinking wine in the body. |
Another scientist (Dr. Roques, 1832) postulated that Cabbage should be considered as one of the best medicines against scorbutic despite the fact that some other physicians prohibit it, it is also useful in curing laryngitis and different rheum (corryza, corrhyza, catarrh), mentioned scientist has recommended consuming Cabbage for being effective and useful in following forms: 453-grams of refined Cabbage juice is chosen, 3-grams of Saffron, 325-grams Honey or sugar are mixed and boiled in a container until it is thickened into a sherbet form and then a dose of 1-soup-spoon of this sherbet is mixed in one cup of Tea for its lenitive effects in mentioned diseases.
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Medical qualities: Cabbage has mild stimulant and anti-scorbutic effects and its only disadvantage is that after consuming it creates flatulent, especially when it has been consumed in great deals. Consuming right portion of it is useful for digestive organs under the circumstances that it is consumed in a digestible form (Choucroute. Fr.). Another scientist (Dr. Kerambrun, 1926) found satisfactory results by using boiled Flower cabbage in water mixed with some salt and Pepper for curing simple dysentery.
Cooked cabbage leaf: was formerly used for curing acute and chronic bronchitis, coughs, primary period of tuberculosis, for removing kidney stone and else. |
Cabbage contains: great deals of C-vitamins and therefore has a positive effect in curing scorbutic disturbances. Definite curing effect of Cabbage in rheum (corryza, corrhyza, catarrh) of respiratory organ’s canals was recommended by Dr. Antoine J. Cazin, MD., and his experience showed that by consuming Leaf of Green-cabbage in form of raw or soup during a longer period of 2-months cures even chronic bronchitis.
The famous physician (Dr. Leclerc, 1921.) showed after several tests that by consuming Chou cabus (Chou rouge, var. capitata. L.) in dose of 20-30-grams has an anti-ascaris worm effect in infants.
External use: Leaf or Green-cabbage or a thickened juice through boiling has healing effect in curing varices ulcers and has positive effects by applying them over painful zones is case of rheumatic pain, gout, side pain and according to another scientist (Macé, 1884) has curing effect in slipped-disc (siatique. Fr.).
Red-cabbage’s leaf: is used in curing burn-injuries and hemorrhoid sores (piles), abscess and else.
Traditional use: there are over 30-species of Cabbages in the world and some of its species are flower, some are leaves and some other are underground roots and are useful and edible when they are cultivated covered from sunshine and dew.
When flower and leaf types of Cabbage are mild they are suitable food and when they are covered from sunshine and heat are suitable food in white and mild form otherwise they would be turn to hard and green ones and are only suitable as fodder for animals.
Red-and Violet cabbage leaf: of some species are edible and are also used in chemical and drug industries.
Cabbage-leaf: its leaves are poor in matter of oil content and therefore are cooked with fat meat.
Cabbages contain: A, B, C-and PP-vitamins, contain sulfate, calcium, potassium, magnesium minerals and little deal of arsenic and therefore help the general growth of the body and are useful for weak persons and persons with a weak body construction, because of calcium content and sulfate are useful for hair and nail growth, breaks the kidney and urine-bladder stones and their content of PP-vitamin prevent plager disease, because of arsenic content strengthen the nerves and cure dystaxia (shaking palsy, tremor) and prevent leprosy disease, they strengthen sight and are a little bit somniferous (soporific) make the voice to a clear one.
Raw-cabbage: cures inflammation of the spleen when it is consumed in form of raw.
There is an enzyme in Stone-cabbage useful for curing inflammation of intestines and mentioned enzyme is found in most Carrots and edible underground roots as Potato and Turnip (Nape, Naphew, Rape) but its deal is higher in Potato as in German Lady’s finger that its tubers are long up to 12-centimeters and has golden skin, yellow flesh and is cultivated in Iran.
Red-cabbage syrup (sherbet): is used in breast-diseases and its poultice is anti-gout and anti-rheumatism.
Red-cabbage tincture: is acids and alkaloids reagents and is extracted in laboratories.
Raw-cabbages are used in salads but for Pizza salad they are cut in narrow slices and soaked in Vinegar, Salt and Garlic-powder and Black-pepper powder are added in to it, the whole should rest at least 3-hours before consuming and a few Red-paprika is added for one person’s portion together with a few spoonful deal of Cabbage.
Cabbage gives strength to weak bodies and increases growth of Children and prevents eczema. Cabbages from summer crops are usually hard of digestion.
Cabbage leaf-juice, stem and seed: are vermicide (anti-worm). When children suffering from stomach-worm, a deal of 20-30-grams of Cabbage-leaves are pressured and resulted juice is given to the patient to consume it.
Red-or Violet-cabbages pressured juice: is used for reducing weight mixed with little deal of sugar and mentioned juice in thickened form and mixed in twice of its volume by Orange-juice or Seville-juice has higher effect.
Red-or Violet-cabbages leaf: 5-6-grams of Red-or Violet- cabbage leaves are mashed and mixed in half liter of boiled water is the cure for overweight (fatness) and is useful for curing voice hoarseness and for curing disturbances in lungs.
Cabbage poultice: prepared by thick leaves calms headache and gouty rheumatic pains and pains caused by slipped disc (Siatique. Fr.), for preparing the chosen leaves are mashed a little bit and are warmed by locating them over fire and then are applied over a painful zone, mentioned poultice is also useful for dislocation (luxation, leakage, strain) and strained organs, after the damaged organ has been replaced to its normal location mentioned warmed leaves are used by applying them over the damaged organ as tranquilizing for healing and reconciliation of cells, warmed poultice leaves has been recommended for using in case of meningitis and pneumonia before visiting a physician by placing them over face and breast as tranquilizing.
Cabbage leaf-poultice with Barley-flour: is used for curing of warm and cold bruise inflammations and generally inflammation of skin, erysipelas (St. Antony’s fire) and cancer.
Cabbage leaf-poultice with vinegar: is useful for curing leprosy and eczema.
Cabbage leaf- poultice with the white of an egg: has been proven (tested) to be useful for curing burn injuries.
Cabbage burned leaf’s poultice: is useful for preventing growth of hair in undesired zones.
Cabbage burned leaves with hog’s fat (Saindoux. Fr.): has been recommended for curing scrofulous and hard injuries.
Cabbage fried seeds: a dose of 10-grams of Cabbage seed is vermicide (anti-worm) against stomach worm and rubbing it over facial skin removes freckles.
Cabbage-juice: after cooking it is useful for patients suffering from stomach flatulent when other medicines has not been helping.
Growing zones: different species of Cabbages are cultivated so vastly by people around the world that makes its zone of growing everywhere in the world.
Warning:
Overdosing of Cabbages creates dispersed dreams and flatulent in sides of the body, thickening of blood and increase the blood pressure. Food and salads prepared by Cabbages should never be spiced and only small deal of salt or Citron juice or Vinegar should be used. Persons with narrow body and dark face and atrabilious temperament (melancholic, passionate temperament) should avoid overdosing Cabbage and persons with background of being atrabilious, cancer and varicose should avoid Cabbages in general.
Cabbages are generally not useful for persons with warm temperament but Cabbage on the contrary is very useful for elderly persons with cold temperament who need to warm their body and can add Mustard and Garlic to it.
The famous physician (Dr. Leclerc, 1921.) showed after several tests that by consuming Chou cabus (Chou rouge, var. capitata. L.) in dose of 20-30-grams has an anti-ascaris worm effect in infants.
External use: Leaf or Green-cabbage or a thickened juice through boiling has healing effect in curing varices ulcers and has positive effects by applying them over painful zones is case of rheumatic pain, gout, side pain and according to another scientist (Macé, 1884) has curing effect in slipped-disc (siatique. Fr.).
Red-cabbage’s leaf: is used in curing burn-injuries and hemorrhoid sores (piles), abscess and else.
Traditional use: there are over 30-species of Cabbages in the world and some of its species are flower, some are leaves and some other are underground roots and are useful and edible when they are cultivated covered from sunshine and dew.
When flower and leaf types of Cabbage are mild they are suitable food and when they are covered from sunshine and heat are suitable food in white and mild form otherwise they would be turn to hard and green ones and are only suitable as fodder for animals.
Red-and Violet cabbage leaf: of some species are edible and are also used in chemical and drug industries.
Cabbage-leaf: its leaves are poor in matter of oil content and therefore are cooked with fat meat.
Cabbages contain: A, B, C-and PP-vitamins, contain sulfate, calcium, potassium, magnesium minerals and little deal of arsenic and therefore help the general growth of the body and are useful for weak persons and persons with a weak body construction, because of calcium content and sulfate are useful for hair and nail growth, breaks the kidney and urine-bladder stones and their content of PP-vitamin prevent plager disease, because of arsenic content strengthen the nerves and cure dystaxia (shaking palsy, tremor) and prevent leprosy disease, they strengthen sight and are a little bit somniferous (soporific) make the voice to a clear one.
Raw-cabbage: cures inflammation of the spleen when it is consumed in form of raw.
There is an enzyme in Stone-cabbage useful for curing inflammation of intestines and mentioned enzyme is found in most Carrots and edible underground roots as Potato and Turnip (Nape, Naphew, Rape) but its deal is higher in Potato as in German Lady’s finger that its tubers are long up to 12-centimeters and has golden skin, yellow flesh and is cultivated in Iran.
Red-cabbage syrup (sherbet): is used in breast-diseases and its poultice is anti-gout and anti-rheumatism.
Red-cabbage tincture: is acids and alkaloids reagents and is extracted in laboratories.
Raw-cabbages are used in salads but for Pizza salad they are cut in narrow slices and soaked in Vinegar, Salt and Garlic-powder and Black-pepper powder are added in to it, the whole should rest at least 3-hours before consuming and a few Red-paprika is added for one person’s portion together with a few spoonful deal of Cabbage.
Cabbage gives strength to weak bodies and increases growth of Children and prevents eczema. Cabbages from summer crops are usually hard of digestion.
Cabbage leaf-juice, stem and seed: are vermicide (anti-worm). When children suffering from stomach-worm, a deal of 20-30-grams of Cabbage-leaves are pressured and resulted juice is given to the patient to consume it.
Red-or Violet-cabbages pressured juice: is used for reducing weight mixed with little deal of sugar and mentioned juice in thickened form and mixed in twice of its volume by Orange-juice or Seville-juice has higher effect.
Red-or Violet-cabbages leaf: 5-6-grams of Red-or Violet- cabbage leaves are mashed and mixed in half liter of boiled water is the cure for overweight (fatness) and is useful for curing voice hoarseness and for curing disturbances in lungs.
Cabbage poultice: prepared by thick leaves calms headache and gouty rheumatic pains and pains caused by slipped disc (Siatique. Fr.), for preparing the chosen leaves are mashed a little bit and are warmed by locating them over fire and then are applied over a painful zone, mentioned poultice is also useful for dislocation (luxation, leakage, strain) and strained organs, after the damaged organ has been replaced to its normal location mentioned warmed leaves are used by applying them over the damaged organ as tranquilizing for healing and reconciliation of cells, warmed poultice leaves has been recommended for using in case of meningitis and pneumonia before visiting a physician by placing them over face and breast as tranquilizing.
Cabbage leaf-poultice with Barley-flour: is used for curing of warm and cold bruise inflammations and generally inflammation of skin, erysipelas (St. Antony’s fire) and cancer.
Cabbage leaf-poultice with vinegar: is useful for curing leprosy and eczema.
Cabbage leaf- poultice with the white of an egg: has been proven (tested) to be useful for curing burn injuries.
Cabbage burned leaf’s poultice: is useful for preventing growth of hair in undesired zones.
Cabbage burned leaves with hog’s fat (Saindoux. Fr.): has been recommended for curing scrofulous and hard injuries.
Cabbage fried seeds: a dose of 10-grams of Cabbage seed is vermicide (anti-worm) against stomach worm and rubbing it over facial skin removes freckles.
Cabbage-juice: after cooking it is useful for patients suffering from stomach flatulent when other medicines has not been helping.
Growing zones: different species of Cabbages are cultivated so vastly by people around the world that makes its zone of growing everywhere in the world.
Warning:
Overdosing of Cabbages creates dispersed dreams and flatulent in sides of the body, thickening of blood and increase the blood pressure. Food and salads prepared by Cabbages should never be spiced and only small deal of salt or Citron juice or Vinegar should be used. Persons with narrow body and dark face and atrabilious temperament (melancholic, passionate temperament) should avoid overdosing Cabbage and persons with background of being atrabilious, cancer and varicose should avoid Cabbages in general.
Cabbages are generally not useful for persons with warm temperament but Cabbage on the contrary is very useful for elderly persons with cold temperament who need to warm their body and can add Mustard and Garlic to it.
Cardamom,
Lesser cardamom,
Black cardamom,
Nepal cardamom,
Large cardamom,
Large flowered cardamom,
Meleguetta pepper,
Grains of Aframomum,
Grains of paradise,
Tavoy cardamom,
Bastard cardamom. E.
Elettaria cardamomum. With.
Amomum aromaticum. Roxb.
Amomum subulatum. Roxb.
Zingiberaceae. L.
Cardamom: fruit of different plants belonging to Elettaria and Amomum have odorous seeds that are utilized. Investigations performed by Gagnepain over plants in Indo-China shows that at least 17-species and varieties of Elettaria and Amomum have useful fruits and worthy of being presented in commercial markets.
Some of the mentioned plants that are herbal and have length between 30-50-centimeters and some have almost wooden and hard organs and have a length between 2-3-meters. Some of them have exceptionally sub-stems in different level under the ground shooting out upward to the hemisphere and underground hard and woody organs.
Amongst them Amomum repens (Sonn.) have long and narrow rhizomes in a way that they influence long into the underground. Their fruits are commonly in form of pod (capsules, sheath) and contain several seeds pressured together and commonly a thin membrane surrounds them and their beans often are odorous and delicate.
Cultivation: mentioned plants are cultivated and have been naturalized in India and a great deal in Malaysia in great numbers but crops are gathered from two types of their wild and cultivated forms.
Cultivation of mentioned plants takes place in humid forests in Laos and Cambodia and in upper Tonkin in Northern Vietnam or are cultivated in the shadow of the trees and cultivation of them has also been increased in Ceylon.
Lesser cardamom (Elettaria cardamomum. With.): is an herbaceous plant with perennial rhizome with knots that every year its air branches are dense and shoot out from its plant with lengths of 4-5-meters.
Lesser cardamom leaf: it has alternated complete leaves with sharp tops that are lead to large sheath (pod) with longitudinal crevice and there is one distinguishable nervure with many sub-nervures in form of pinnate nervures in their leaf-blades.
Lesser cardamom flower: its flowers are in form of lose spike and 5-6-are gathered in form of axis gathering and the cover of every flower is composed by 3-green sepals and 3-different petals and there is a germinating stamen and ovary with 3-carpels containing great number of seed.
Lesser cardamom fruit: its fruit is an indehiscent fruit and is capsule (pod, sheath) with content of several beans.
Cardamom: is a fruit with 3-chambers and elliptical or long elliptical with 3-corners (in large varieties or elliptical in small varieties) and a length between 10-20-millimeters and thickness between 5-9-millimeters, it is gray-light with yellow nuance or hay-yellow and a smooth surface or has thin longitudinal lines and there 5-7-beans in every chamber pressured together with irregular angles and brown-reddish colors that are in average 3-millimeters large, the seeds inside its fruit are strong and odorous but in some varieties are mildly odorous and their taste are very delicate and very odorous.
Growing locations: Cardamom plant in form of wild grow in humid and mountain areas of Malabar (in south of India) over the heights of 500-600-meters and because after preparing its soil it is strengthened by adding some materials.
Harvesting crop: commonly the crop of Cardamom is picked from its stands that are 4-years old and because their fruits does not grow at the same time harvesting them is done during a few months and the work of harvesting should be done with especial kinds of scissors with outmost carefulness in a way that during the cutting other flowers and unripe fruits would not be damages.
Chemical substances: Lesser cardamom contains 2-8-percents essence composed by cineol and terpinol and terpenil acetate and also resin and fat materials, mentioned essence is soluble in 2-5-bulk of 70-degrees alcohol and depending on the origin of a plant it has specific weight between 0.922-0.944.
Other important and useful species of Elettaria cardamomum are: Elettaria major (Sm. Et Ress.): grows in Ceylon and its fruit is larger than the fruit of Elettaria Cardamomum and is 25-50-millimeters long and 6-10-millimeters thick, in every chamber of its fruit there are 14-16-irregular beans gathered with bright-brown colors, its bean savors of very odorous bean with odorous taste and an essence compound by similar chemical substances as the former plant mentioned.
Amomum cardamom. L. (or Amomum cardamomum. L.; Dorvault, 1982.): is another plant that has a global shaped fruit with a length between 10-15-millimeters and bright-yellow color and there are 9-12-beans in every of its fruit chambers, its seeds (beans) are pressured to each other and have a brown color and taste hot and influential (effective) character, it grows in Java and is exported to other areas of the world, its Arabic names are Hab-han, Hamama and Hab-ol-hal.
Black cardamom (or Nepal cardamom. E.; Amomum subulatum. Roxb.): grows in Eastern areas of Himalaya Mountains and has a global shaped fruit (beans) that are 2,5-centimeters thick with red-brown colors and are covered by thin thorn, its bean has delicate taste with strengthening effect and is appetizing and besides strengthens the heart and is somniferous (creates sleeping disposition), a kind of essence with delicate odor and strengthening effect is produced from its beans and an infusion prepared by its seeds (beans) is consumed in form of gargling for obstructing disturbances in teeth and teeth-gums.
Large cardamom (Amomum aromaticum. Roxb.): is native to Nepal and Eastern parts of Himalaya- Mountains and in some other areas in India, its fruit is narrow and long with a length of 3-centimeters, its medical qualities are similar to Black cardamom (or Nepal cardamom. E.; Amomum subulatum. Roxb.), its seed (bean) is consumed as seasoning spice in China and is also used for curing cold (catarrh, rheum, flu, influenza) and in case of indigestion.
Tavoy cardamom (also: Bastard cardamom, Amomum fruits, Grain of paradise. E.; Amomum xanthoides. Wall. ex Baker.): grows in Thailand and in Laos (countries of former Siam) and has a 3-cornered fruit with side sizes of 15-20-and 12-15-millimeters and bright-red color and there are 12-18-seeds (beans) that are irregular seeds in every of its fruit chambers with gray colors, their odor is strong and their extracted essence is composed by borneol and Campherol.
Medical qualities: Cardamom is consumed as a stomach strengthener, energizer and anti-flatulent and in some areas a kind of Liquor is prepared by it. Cardamom is used to odor food-stuff and Sweet-bread.
Other useful species of Cardamom: Large flowered cardamom: Amomum grandiflorum (Sm.) or Amomum granum-paradisi (L.) and Grains of aframomum (Amomum melegueta. Roskoe. Syn.: Meleguetta pepper (Aframomum melegueta. Roskoe. ): they grow in Torrid-Zones of West-Africa up to Sierra-Lion and in Congo their fruit are in form of berry with elliptical shape similar to a Fig fruit with a length between 4-5-centimeters and a width between 2.5-3.4-centimeters with brown-grayish color and contain many seeds, their beans have global shapes and are 4-millimeters thick and are brown-reddish and are bright and when they are mashed a weak odor can be sensed from them, their taste are very hot and burning similar to black pepper, its beans are the only useful part of its plant and are used for producing an essence equal to 0.3-percents with bright-yellow color and very delicate odor and an odorous taste that is composed by burning substances such as paradol and else.
The two plant species of Large flowered cardamom (Amomum granum-paradisi. Syn.: Amomum grandiflorum. Sm.), and Meleguetta pepper (Amomum meleguetta. Roskoe.), differ in characteristics than other species and especially because their fruits are berry fruits are sometimes placed as species of Aframomum.
Useful parts: the seeds (beans) and plants of Large flowered cardamom (Amomum granum-paradisi. Syn.: Amomum grandiflorum) and Meleguetta pepper (Amomum meleguetta) are not used in medicine but are interesting seasoning spices and are used similarly as using Pepper or their dusts (powders) and sometimes in matter of cheating are mixed in Black pepper. None of the mentioned plants grow in Iran.
Arrow-root: the rhizome of some plants in Zingiberaceae are used for producing arrow-root similar to starch (dextrin. E.; fécules. Fr.) preparation.
Arrow-root’s starch is extracted from the inflated rhizomes of some plants belonging to different families of plants including Maranta arudinacea (Marantaceae) that is in fact a kind of starch (dextrin. E.; Fécules. Fr.) that is famous as Arrow-root.
Arrow-root is also produced from some other plant’s rhizomes that are not so rare. Arrow-root is easy of digestion and is used for feeding children and especially infants when they are about to stop being nursed by their mother’s milk and because Arrow-root contains different kinds of vitamins it is included in the list of useful and constructing nourishment.
There is a small family of plants with the name of Marantaceae in group of lateral group of Zingiberaceae that includes 12-genus of them and around 400-species and most of them are spread in America and none of them can be found in Iran, these are generally herbal few-years old plants and have rhizomes or have creeping and climbing stems and in some areas have inflated rhizomes with starch savings like some of Maranta species, their leaves are simple and have convened flowers in different forms of male-female flowers composed by 3-parts and have often separated flower-cups and inflorescence, one of their 6-stamens has a faded disposition, their ovaries have 3-carpels and have capsule fruits or similar to berry fruit and contain seeds inside an outer aril (an aril: is a fleshy covering more or less developed around the seed), there are no medical species worthy of being mentioned but some of them are valuable in matter of producing Arrow-root and therefore are successively cultivated.
Most important plant in this family is: Arrowroot (Maranta arudinacea. L.): its rhizome because of starch saving in great deal is utilized for producing Arrow-root because it is cultivated in Antilles Islands and is famous as Arrow-root of Antilles or Babade arrowroot.
Other useful plants in this family are: Thaumatococcus danielli (Benth.): is a plant that grows in Torrid-Zones of Africa from Sierra-lion to Zaire and in Sudan and Uganda, its large and wide leaves are used by the natives where it grows for packages rope, mentioned plant has red fruits with sweet taste and a kind of material famous as Thaumatine, mentioned plant has in some Asian areas and Central-America has turned into a semi-native plant and in some European countries are developed in flower-shops and it seems that its cultivation in such mentioned areas can be successful.
Thaumatine: is composed by 3-proteins with sweet taste named as Thaumatine-O and Thaumatine-I and Thaumatine-II, all three materials have inconsistent disposition and their sweetness vanish under the effect of heat but can stand a 100-degrees heat in short time without losing their sweetness but can be kept in sterile areas, thaumatine-I-and thaumatine-II have sweetness equal to 1400-times more than sweetness of saccharose and extraction and determining their qualities have been researched by different researchers, thaumatine is a material with a sweet taste but with very little toxic material and its energizing strength is equal to ovalbumine, because of thaumatine’s little toxic content it is used in preparation of sweet health drinks for diabetic patients.
Some of the mentioned plants that are herbal and have length between 30-50-centimeters and some have almost wooden and hard organs and have a length between 2-3-meters. Some of them have exceptionally sub-stems in different level under the ground shooting out upward to the hemisphere and underground hard and woody organs.
Amongst them Amomum repens (Sonn.) have long and narrow rhizomes in a way that they influence long into the underground. Their fruits are commonly in form of pod (capsules, sheath) and contain several seeds pressured together and commonly a thin membrane surrounds them and their beans often are odorous and delicate.
Cultivation: mentioned plants are cultivated and have been naturalized in India and a great deal in Malaysia in great numbers but crops are gathered from two types of their wild and cultivated forms.
Cultivation of mentioned plants takes place in humid forests in Laos and Cambodia and in upper Tonkin in Northern Vietnam or are cultivated in the shadow of the trees and cultivation of them has also been increased in Ceylon.
Lesser cardamom (Elettaria cardamomum. With.): is an herbaceous plant with perennial rhizome with knots that every year its air branches are dense and shoot out from its plant with lengths of 4-5-meters.
Lesser cardamom leaf: it has alternated complete leaves with sharp tops that are lead to large sheath (pod) with longitudinal crevice and there is one distinguishable nervure with many sub-nervures in form of pinnate nervures in their leaf-blades.
Lesser cardamom flower: its flowers are in form of lose spike and 5-6-are gathered in form of axis gathering and the cover of every flower is composed by 3-green sepals and 3-different petals and there is a germinating stamen and ovary with 3-carpels containing great number of seed.
Lesser cardamom fruit: its fruit is an indehiscent fruit and is capsule (pod, sheath) with content of several beans.
Cardamom: is a fruit with 3-chambers and elliptical or long elliptical with 3-corners (in large varieties or elliptical in small varieties) and a length between 10-20-millimeters and thickness between 5-9-millimeters, it is gray-light with yellow nuance or hay-yellow and a smooth surface or has thin longitudinal lines and there 5-7-beans in every chamber pressured together with irregular angles and brown-reddish colors that are in average 3-millimeters large, the seeds inside its fruit are strong and odorous but in some varieties are mildly odorous and their taste are very delicate and very odorous.
Growing locations: Cardamom plant in form of wild grow in humid and mountain areas of Malabar (in south of India) over the heights of 500-600-meters and because after preparing its soil it is strengthened by adding some materials.
Harvesting crop: commonly the crop of Cardamom is picked from its stands that are 4-years old and because their fruits does not grow at the same time harvesting them is done during a few months and the work of harvesting should be done with especial kinds of scissors with outmost carefulness in a way that during the cutting other flowers and unripe fruits would not be damages.
Chemical substances: Lesser cardamom contains 2-8-percents essence composed by cineol and terpinol and terpenil acetate and also resin and fat materials, mentioned essence is soluble in 2-5-bulk of 70-degrees alcohol and depending on the origin of a plant it has specific weight between 0.922-0.944.
Other important and useful species of Elettaria cardamomum are: Elettaria major (Sm. Et Ress.): grows in Ceylon and its fruit is larger than the fruit of Elettaria Cardamomum and is 25-50-millimeters long and 6-10-millimeters thick, in every chamber of its fruit there are 14-16-irregular beans gathered with bright-brown colors, its bean savors of very odorous bean with odorous taste and an essence compound by similar chemical substances as the former plant mentioned.
Amomum cardamom. L. (or Amomum cardamomum. L.; Dorvault, 1982.): is another plant that has a global shaped fruit with a length between 10-15-millimeters and bright-yellow color and there are 9-12-beans in every of its fruit chambers, its seeds (beans) are pressured to each other and have a brown color and taste hot and influential (effective) character, it grows in Java and is exported to other areas of the world, its Arabic names are Hab-han, Hamama and Hab-ol-hal.
Black cardamom (or Nepal cardamom. E.; Amomum subulatum. Roxb.): grows in Eastern areas of Himalaya Mountains and has a global shaped fruit (beans) that are 2,5-centimeters thick with red-brown colors and are covered by thin thorn, its bean has delicate taste with strengthening effect and is appetizing and besides strengthens the heart and is somniferous (creates sleeping disposition), a kind of essence with delicate odor and strengthening effect is produced from its beans and an infusion prepared by its seeds (beans) is consumed in form of gargling for obstructing disturbances in teeth and teeth-gums.
Large cardamom (Amomum aromaticum. Roxb.): is native to Nepal and Eastern parts of Himalaya- Mountains and in some other areas in India, its fruit is narrow and long with a length of 3-centimeters, its medical qualities are similar to Black cardamom (or Nepal cardamom. E.; Amomum subulatum. Roxb.), its seed (bean) is consumed as seasoning spice in China and is also used for curing cold (catarrh, rheum, flu, influenza) and in case of indigestion.
Tavoy cardamom (also: Bastard cardamom, Amomum fruits, Grain of paradise. E.; Amomum xanthoides. Wall. ex Baker.): grows in Thailand and in Laos (countries of former Siam) and has a 3-cornered fruit with side sizes of 15-20-and 12-15-millimeters and bright-red color and there are 12-18-seeds (beans) that are irregular seeds in every of its fruit chambers with gray colors, their odor is strong and their extracted essence is composed by borneol and Campherol.
Medical qualities: Cardamom is consumed as a stomach strengthener, energizer and anti-flatulent and in some areas a kind of Liquor is prepared by it. Cardamom is used to odor food-stuff and Sweet-bread.
Other useful species of Cardamom: Large flowered cardamom: Amomum grandiflorum (Sm.) or Amomum granum-paradisi (L.) and Grains of aframomum (Amomum melegueta. Roskoe. Syn.: Meleguetta pepper (Aframomum melegueta. Roskoe. ): they grow in Torrid-Zones of West-Africa up to Sierra-Lion and in Congo their fruit are in form of berry with elliptical shape similar to a Fig fruit with a length between 4-5-centimeters and a width between 2.5-3.4-centimeters with brown-grayish color and contain many seeds, their beans have global shapes and are 4-millimeters thick and are brown-reddish and are bright and when they are mashed a weak odor can be sensed from them, their taste are very hot and burning similar to black pepper, its beans are the only useful part of its plant and are used for producing an essence equal to 0.3-percents with bright-yellow color and very delicate odor and an odorous taste that is composed by burning substances such as paradol and else.
The two plant species of Large flowered cardamom (Amomum granum-paradisi. Syn.: Amomum grandiflorum. Sm.), and Meleguetta pepper (Amomum meleguetta. Roskoe.), differ in characteristics than other species and especially because their fruits are berry fruits are sometimes placed as species of Aframomum.
Useful parts: the seeds (beans) and plants of Large flowered cardamom (Amomum granum-paradisi. Syn.: Amomum grandiflorum) and Meleguetta pepper (Amomum meleguetta) are not used in medicine but are interesting seasoning spices and are used similarly as using Pepper or their dusts (powders) and sometimes in matter of cheating are mixed in Black pepper. None of the mentioned plants grow in Iran.
Arrow-root: the rhizome of some plants in Zingiberaceae are used for producing arrow-root similar to starch (dextrin. E.; fécules. Fr.) preparation.
Arrow-root’s starch is extracted from the inflated rhizomes of some plants belonging to different families of plants including Maranta arudinacea (Marantaceae) that is in fact a kind of starch (dextrin. E.; Fécules. Fr.) that is famous as Arrow-root.
Arrow-root is also produced from some other plant’s rhizomes that are not so rare. Arrow-root is easy of digestion and is used for feeding children and especially infants when they are about to stop being nursed by their mother’s milk and because Arrow-root contains different kinds of vitamins it is included in the list of useful and constructing nourishment.
There is a small family of plants with the name of Marantaceae in group of lateral group of Zingiberaceae that includes 12-genus of them and around 400-species and most of them are spread in America and none of them can be found in Iran, these are generally herbal few-years old plants and have rhizomes or have creeping and climbing stems and in some areas have inflated rhizomes with starch savings like some of Maranta species, their leaves are simple and have convened flowers in different forms of male-female flowers composed by 3-parts and have often separated flower-cups and inflorescence, one of their 6-stamens has a faded disposition, their ovaries have 3-carpels and have capsule fruits or similar to berry fruit and contain seeds inside an outer aril (an aril: is a fleshy covering more or less developed around the seed), there are no medical species worthy of being mentioned but some of them are valuable in matter of producing Arrow-root and therefore are successively cultivated.
Most important plant in this family is: Arrowroot (Maranta arudinacea. L.): its rhizome because of starch saving in great deal is utilized for producing Arrow-root because it is cultivated in Antilles Islands and is famous as Arrow-root of Antilles or Babade arrowroot.
Other useful plants in this family are: Thaumatococcus danielli (Benth.): is a plant that grows in Torrid-Zones of Africa from Sierra-lion to Zaire and in Sudan and Uganda, its large and wide leaves are used by the natives where it grows for packages rope, mentioned plant has red fruits with sweet taste and a kind of material famous as Thaumatine, mentioned plant has in some Asian areas and Central-America has turned into a semi-native plant and in some European countries are developed in flower-shops and it seems that its cultivation in such mentioned areas can be successful.
Thaumatine: is composed by 3-proteins with sweet taste named as Thaumatine-O and Thaumatine-I and Thaumatine-II, all three materials have inconsistent disposition and their sweetness vanish under the effect of heat but can stand a 100-degrees heat in short time without losing their sweetness but can be kept in sterile areas, thaumatine-I-and thaumatine-II have sweetness equal to 1400-times more than sweetness of saccharose and extraction and determining their qualities have been researched by different researchers, thaumatine is a material with a sweet taste but with very little toxic material and its energizing strength is equal to ovalbumine, because of thaumatine’s little toxic content it is used in preparation of sweet health drinks for diabetic patients.
Capparis,
Caper-bush,
Common caper-bush. E.
Capparis spinosa. L.
Brassicaceae/Capparace. L.
Capparis (Common caperbush): is a pretty bush-plant with several stems covered by downs growing between 100-150-centimeters tall.
Growing locations: Capparis is native to many Asian and European countries and is cultivated in many countries.
One of its characteristics is division of its stems that are wooden at their bases and grow horizontally over the soil around its plant.
Capparis leaf: its leaves are simple leaves without dents and light green color and has two stipules at its joints of its leafstalk to its stem.
Capparis flower: is often large and white rose-colored and after opening gives a pretty look to its bush and therefore is cultivated as ornamental plant in many areas of the Mediterranean. Capparis flower has many stamens that together gives a better look to its flower.
Capparis fruit: has a form as long end receptacle and is elliptical and fleshy, is light green in the beginning but turns gradually to red color.
Capparis in wild form can be found in ruins beside the walls and in the rather lower humid slopes of mountains.
Useful parts: Capparis useful parts are its fruits and bark and roots and its buds or buttons generating its flowers that commonly after picking are macerated in Vinegar in three months or are macerated in salt water for a while before consuming. Fruits and roots and its buds are mostly used in medicinal treatments.
Chemical substances: its root and buds generating its flowers contain pectin and saponin, very little dose of rhamnoglucoside and a substance famous as Capparirutine
(C27H3O15) and is resulted in form of crystallized powder with light yellow color and melts in 189-degrees and is insoluble in ether and chloroform but is soluble in water and alcohol.
Medical qualities: bark of its root was formerly used for curing different diseases concerning spleen and liver and was used in necessary occasions as diuretic and constipating, strengthening and in curing edema (dropsy), anemia in young girls with pale looks, general weakness together with weakness of nerves and also in gout (was common), recent studies has shown its usefulness in case of hysteria and nervous dispositions, consuming it opens menstrual blood in case of obstruction in menstruation bleedings in young girls or women, its unopened buds that generate its flowers have strengthening and a little bit diuretic effect and an infusion prepared by them been used internally for curing gout in some countries.
Capparis has three varieties mentioned in scientific books are: var. mucronifolia (Boiss.; Hedg., and Lom.), and var. parviflora (Boiss.), and var. spinosa that grow in different areas of Iranian lands and Capparis sicula (Duh.) and Capparis aegyptica (Lam.) have been mentioned in third variety as well as Capparis elliptica (Haussskn.& Bornm).
Growing zones: Capparis is native to Iran growing in different areas of Iran as over the slopes of Elburz-Mountain-Chains in different areas and Northeast of Herzoil in lowlands that leads to humid valleys in province of Baluchistan and in province of Fars around the city of Shiraz.
Growing locations: Capparis is native to many Asian and European countries and is cultivated in many countries.
One of its characteristics is division of its stems that are wooden at their bases and grow horizontally over the soil around its plant.
Capparis leaf: its leaves are simple leaves without dents and light green color and has two stipules at its joints of its leafstalk to its stem.
Capparis flower: is often large and white rose-colored and after opening gives a pretty look to its bush and therefore is cultivated as ornamental plant in many areas of the Mediterranean. Capparis flower has many stamens that together gives a better look to its flower.
Capparis fruit: has a form as long end receptacle and is elliptical and fleshy, is light green in the beginning but turns gradually to red color.
Capparis in wild form can be found in ruins beside the walls and in the rather lower humid slopes of mountains.
Useful parts: Capparis useful parts are its fruits and bark and roots and its buds or buttons generating its flowers that commonly after picking are macerated in Vinegar in three months or are macerated in salt water for a while before consuming. Fruits and roots and its buds are mostly used in medicinal treatments.
Chemical substances: its root and buds generating its flowers contain pectin and saponin, very little dose of rhamnoglucoside and a substance famous as Capparirutine
(C27H3O15) and is resulted in form of crystallized powder with light yellow color and melts in 189-degrees and is insoluble in ether and chloroform but is soluble in water and alcohol.
Medical qualities: bark of its root was formerly used for curing different diseases concerning spleen and liver and was used in necessary occasions as diuretic and constipating, strengthening and in curing edema (dropsy), anemia in young girls with pale looks, general weakness together with weakness of nerves and also in gout (was common), recent studies has shown its usefulness in case of hysteria and nervous dispositions, consuming it opens menstrual blood in case of obstruction in menstruation bleedings in young girls or women, its unopened buds that generate its flowers have strengthening and a little bit diuretic effect and an infusion prepared by them been used internally for curing gout in some countries.
Capparis has three varieties mentioned in scientific books are: var. mucronifolia (Boiss.; Hedg., and Lom.), and var. parviflora (Boiss.), and var. spinosa that grow in different areas of Iranian lands and Capparis sicula (Duh.) and Capparis aegyptica (Lam.) have been mentioned in third variety as well as Capparis elliptica (Haussskn.& Bornm).
Growing zones: Capparis is native to Iran growing in different areas of Iran as over the slopes of Elburz-Mountain-Chains in different areas and Northeast of Herzoil in lowlands that leads to humid valleys in province of Baluchistan and in province of Fars around the city of Shiraz.
Carrot. E.
Daucus carota. L.
Umbelliferae. L.
Carrot: Carrot is a biannual plant with a straight root and air stem that lack downs and is cultivated all around the world.
Carrot because of its vast cultivation during successive centuries has turned into a shape unlike its original shape.
Some scientists postulate that Carrot plant is a hybrid of Daucus carota (L.) and species of Daucus maxima (L.), but some other relate it to a variety famous as var. sativa from Daucus carota (L.), or from a species famous as Daucus sativa (Hoffm.).
Some other scientists see the Carrot plant as a developed variety from Daucus carota which is the main variety of Carrot, it means that Carrot in our days has emerged through pollination between races and different hybrids and through adaptation has turned to its present form of Carrot.
Cultivated carrot: has different forms and races and hybrids that are different in thickness, root, color and the percentage of their containing substances.
Both Wild and Cultivated carrot have medicinal effects with the difference that the root of Cultivated carrot is also edible and useful.
Carrot leaf: its leaves are alternated leaves that lack stipule and are lead to a casing with a rather high growth and every leaf’s lamina has narrow cuts on its both sides of its main nerve that makes a compound pinnate-shaped leaf and each leaflet is divided in to several thin and deep divisions.
Carrot flower: are white and small and are convened in form of a compound umbel.
One characteristic of Carrot plant is an involucre at the base of its main umbel compounded by thread-shaped divided bracts. Stands of its sub-umbels has also small bracteoles in form of involucre under the base of its umbel, Carrot flower’s cup (sepals) are small and have a shape of every other disposition with its petals (corolla).
Carrot fruit (seed): is compounded by two mericarps (A schizocarp: is a dry fruit and when it is mature splits up into mericarps or mericarp is an individual carpel of a schizocarp, having a single seed.).
There are different definitions: Any dry fruit composed of multiple carpels that separate joined to each other and is covered by rough hook-shaped hairs.
Useful parts: useful parts of Wild-and Cultivated-carrot varieties are their roots and fruits (seeds).
Chemical substances: every 100-grams of a Cultivated carrot root contains: 86-89-percents of water and its acidity is accounted to sulfuric acid by 0.46-percents and 1-1.78-percents nitrate materials and 0.02-percents of fat materials and 6-9.3-percents of glucosides, 1.4-1.6-percents of cellulose and 0.9-1.03-percents of ash, one sterol and phosphate (licitine), 1-3-percents pectic materials and one dye substance that is crystallized from Carrot’s pro A-vitamins and different diastases.
Recent investigations has shown existence of an herbal kind of insulin with reducing effect over bloods sugar in Carrot.
Carrot’s root and fruit (seed) contains: a kind of essence that is extracted through distillation of fruit and root of Carrot plant under effect of steaming by water. Effective yield by this method is between 0.8-1.6-percents and include pinéne, limonene and daucol.
Essence of Carrot fruit (seed): has a bright yellow color or yellow umber and smacks of odor and is used for flavoring some kinds of foodstuff.
Daucol (C15H26O2): is also extracted from Parsley’s fruit essence (its extended formula was determined by: Sykora and his research group). Daucol is extracted in form of pure crystallized form in petroleum ether in minus 30-degrees and melts in 113-115-degrees of heat. Another type of essence with strong smell similar to essence prepared by its root and fruit is extracted from Carrot’s inflorescence and is a little bit different in physical characters.
Carrot seed (fruit) contains: a substance famous as carotol (C15H26O) that was extracted firstly in 1925 (by: Asahina and Tsukamoto).
Medical qualities: a) Wild carrot has a root with diuretic effect and a 30-40-per mill’s infusion of its root is consumed in doses of 3-cups a day before every meal for curing edema (dropsy), tissue dropsy, its fruit (seed) has stronger but similar effect therefore 10-15-grams of its seeds in form of infusion is used divided in 3-parts in 3-cups of water for consuming in one day (each part in 1-cup of water).
Wild carrot seed: consuming Wild carrot seeds has been recommended for curing different diseases such as anasarca (tissue dropsy), for curing renal catarrhs, hysteria and for strengthening stomach for curing flatulence (carminative), for counteracting indigestion and as an antidote against a snake’s poison.
Wild carrot seed has widening effect over artery of the heart (vaso-dilato cardiac), therefore is ranked equally to useful drugs in thoracic angina (pectoral angina. E., Angine de Poitrine. Fr.). b) Cultivated or Edible carrot: root of Cultivated-carrot because of its content of A, B, C-and D-vitamins and a little deal of E-vitamin is ranked among the most valuable food materials and useful for body.
Lack of mentioned vitamins creates different types of diseases and also cause illness, especially during the years of puberty. Because containing vitamins remain after keeping Carrot in conserve cans it can be found throughout a whole. But by cooking Carrot root some of its C-vitamin is reduced.
Different experiences has shown that Carrot root because of its vitamin content has useful effect in increasing the resistance of the body organs against infectious sores.
The outer skin of Carrot should not be removed and can be rinsed under water and scraped mildly by a rough brush or a knife blade.
Consuming Carrot root: is useful for curing edema (dropsy) and strangury (Urinating disability), irritation and inflammation of digestive canals and respiratory ways, for curing resistant coughs and asthma, sanguine humor and even for removing infants inner organ worms.
The quality of removing infant worm has no relation to Carrot root’s essence.
Carrot root juice: Carrot root’s juice in form of pure or mixed with milk creates expectorant effect therefore it is useful in curing breast diseases and asthma and coarseness of voice.
Carrot soup: a kind of Carrot soup is prepared by boiling 1-kilo of minced Carrot roots in 2-hours is useful for curing constipation.
Carrot soup for infants: is prepared for infants with sensitive stomach by filtering or rinsing Carrot soup that has been prepared by boiling 200-grams of minced Carrot root in 1-liter of water and is mixed later in milk in equal parts during the first 3-months but after 3-months gradually 2-parts of milk and 1-part of Carrot soup is chosen for mixing.
Carrot seed infusion: infusion of 1-Coffee-spoon of Carrot seeds is used for preparing 1-cup of hot boiling water with strengthening effect, it is appetizing and is diuretic, increases secreted of milk and is weakly menstrual.
External use: it is useful to place mashed root of Carrot over sores and ulcers as calmative that is also used in different skin diseases.
Carrot root infusion: an infusion of Carrot root or poultice of its fresh mashed leaves or resulted lotion from its fresh leaves has useful effect for curing abscess, female breast cancer, new and chronic sores, ulcers of legs (varices ulcers), burn injuries, skin diseases such as eczema (tetter, dartras, black bile, melancholy) impetigo (ringworm), pustule (pimple or boil) and granulation over the skin (corns).
Carrot leaf infusion: is used in form of gargle and is useful for curing aphtha and tissue abscess in mouth and cures scratches and crevices of the skin and frost-bitten (nipped by cold) persons.
Carrot root lotion: resulted lotion from Carrot root’s juice can be used for creation of facial complexion’s mirthfulness and complexion of neck similar to lotion prepared by Gourd (Cucumber), Roman salad, Strawberry and else.
For regulating reconciliation of teeth in infants a narrow piece of it can be given to the infant to bite over it.
Carrot contains: oestrogénes (according to: L. Binet) that affects female sexual organ similar to effect of hormones.
Skin care: because of the valuable content in Carrot’s root it has a great effect in care of body skin cells and their health care and Carrot is therefore entered in most health preparations such as in a kind of Balm compounded by Oily elixir of carrot, Sunflower oil, Oil of Wheat grain’s sprouts (embryo) and Hazelnut oil that are used for providing the health care of the skin and keeping the skin mirthful and fresh, moisture and are smeared around the eyes, over the eyelids and over the cavity behind the ears.
Affecting Carrot root juice over facial skin turns the skin to bright one and cures some common skin disturbances as those used for persons suffering from fat skin (Yves Rocher).
Medical forms: Fresh carrot juice is used 2-3-times a day in deals of 30-100-grams of pure or diluted in water and also Thickened juice of Carrot root boiled with milk until it has a form as Honey are used as diuretic and for curing pectoral diseases (thoracic, breast diseases) and has been also recommended for removing infant’s worms.
Carrot sherbet (syrup): is prepared by 1-part of Fresh carrot root’s juice, 2-parts of water and 4-parts of sugar and is used in dose of 1-cup before every meal or its seeds (fruits) 30-50-per mill’s infusion in dose of 1-cup is used after every meal.
Traditional use: Carrot is consumed raw and cooked, in form of marmalade, can be found in markets because it grows in all seasons of a year and contrary to its high nutritious value is cheap to buy.
Contrary to its sweet taste Carrot does not turn to rotten, fetid, sour or grassy root and can be kept almost a long time, it is used in most Rice and nutritious soups, it is used in most countries industries in the world for preparing its marmalade, compote (conserve) and its juice and its thickened juice are suitable food for children.
There are different species of Carrots that differ in being short or long, narrow with hard root or with a soft root and differ also in color as red fiery, golden yellow, violet, white violet, etc.
Carrot’s different wild varieties growing in none ploughed land would grow a hard root or hard stick and lignified root (wooden root) that are not edible for human beings but are used as high quality fodder for animals, but when the seeds of mentioned Wild carrots are seeded in mild ploughed land they grow mild, fragile and edible roots that are sweet and juicy.
Folks in Iran recognize following qualities for Carrot: Carrot is a good friend for the liver and increases the sight and sperms that in their turn produce a healthy embryo, carrot is better than anything else for driving old blood and replacing it by pure and fresh blood and for curing shortage of blood, curing diabetes, for reducing the blood’s cholesterol (reduces fat in blood), for removing bilious digestion, for proper physical growth, for pregnant woman wishing to have strong and healthy child and for mothers wishing to increase their breast milk.
Carrot increases urine and cures persons suffering from cholesterol and clears the facial complexion and is a fine food for persons suffering from diarrhea. Carrot’s sugar is not harmful to diabetics and on the contrary because of its herbal insulin content is the cure for diabetes.
Carrot increases the reactionary capacity of the muscles and is the best medicine for patients suffering from kidney diseases and for addicted to nephritis (inflammation and pain of kidneys).
Consuming Carrot plays an effective role in regulating menstruation periods.
Carrot’s poultice (salve): is a calmative in burning pains and sunstroke.
Consuming Carrots cures stomachache of infants and children (gripes, stomach tenesmus).
Mixing Carrot-juice and milk: makes a lenitive juice for mitigation of breast and for removing of phlegm. Consuming Carrot has been recommended for persons suffering from voice coarseness and asthmatic persons and cures also persons suffering from respiratory organs dysfunction. Infants being sensitive to their mother’s milk (cannot bear it) can be fed by Carrot soup and for doing so it is better to feed them once with Carrot soup and once with their mother’s milk.
Carrot juice mixed in Honey and Lemon juice: makes a mirthful drink. There are 87-percents juice in Carrot that is easily absorbed by the body cells, it contains 1-2-grams of albumin and a phosphorous material that are similar to content of a yolk of an egg, mentioned materials are absorbed by glands and strengthens the glands and physical condition and increases sexual virility.
Carrot contains a substance that changes in liver to A-vitamin and helps the resistance of the skin and mucous against skin diseases, prevents eczema, skin pustules and facial pimples of teenagers. Carrot contains A-vitamin that is the factor of growth and when the body lacks it causes that the body sores cannot be healed during a normal period of time.
Warning:
Having a lot of Carrot requires a strong liver otherwise overdosing it can gradually lead to jaundice (chlorosis, paleness) disease.
Carrot because of its content of A-and D-vitamins has a positive effect on glands and is a fine constructor of body cells and is useful for growth of infant’s teeth by giving them Carrot soup or a small piece of it for chewing on it, in this way the tooth-gum itching would be cured and it also eases the growth of their new teeth.
Another gift of Carrot is its content of iron that its deal in White carrot is a few times higher than the common orange-colored Carrot. Carrot contains also sodium and potassium, magnesium and calcium.
For preparing a mirthful drink: after its juice has been pressured a few drops of Lemon juice is added and then it should rest in cold area as in a freezer in a way that the living factor of Carrot roots in the juice increases the level of its sugar and its mucilage and in this way turns into a mirthful drink though it would not smell as grass and its taste and smell is changed into delicate ones.
Carrot seed: is famous as Daucol and was formerly used in traditional medicine because it contains several times of materials that exists in Carrot’s root and mostly because Carrot seed contains a kind of hormone, especially masculine hormone famous as estrogene that many drug producers demand to get it.
Carrot seed is abortive and prevents pregnancy and has a major role in increasing sperms and cures epilepsy, is a diuretic and in older traditional medicine was ordered for curing cough and for curing chronic breast-ache. Having of Carrot seed has carminative effect (anti-flatulent) and neutralizes gasses and cracks kidney and urine-bladder’s stones, makes a child delivery easier, cures weakness and pain of joints (arthralgia).
Carrot seed is a useful remedy for curing prickly sensation (burning sensation) of stomach and stomachache of infants and is a useful medicine for curing hydropisie (dropsy) and curing abnormal enlargement of stomach sack. Cultivation of many different races of Carrot is done in many different areas in Iran but two subspecies famous as Daucus maximus (Ball.), and Daucus carota (L.) are mostly cultivated.
Another close plant to Wild carrot is famous as Ammodaucus leucorticus. Coss. et Durieu.: is an annual plant that grows in desert lands and is also cultivated in Sudan, its fruit is covered by rough hairs and is very odorous, is used for odor foodstuff and as four-seasons (spice).
Growing zones: Carrot has been growing spontaneously in Iran’s desert lands as it does today in province of Azerbaijan: around the city of Orumiyeh, in area of Dar-Band, around the city of Tabriz, Marand city, in North of Iran in Chaloos valley, in Darreye-Harir-rud, in province of Baluchistan: in Mokran and in province of Lurestan, it is the famous Orange-colored carrot that is available in markets throughout the world today.
Carrot because of its vast cultivation during successive centuries has turned into a shape unlike its original shape.
Some scientists postulate that Carrot plant is a hybrid of Daucus carota (L.) and species of Daucus maxima (L.), but some other relate it to a variety famous as var. sativa from Daucus carota (L.), or from a species famous as Daucus sativa (Hoffm.).
Some other scientists see the Carrot plant as a developed variety from Daucus carota which is the main variety of Carrot, it means that Carrot in our days has emerged through pollination between races and different hybrids and through adaptation has turned to its present form of Carrot.
Cultivated carrot: has different forms and races and hybrids that are different in thickness, root, color and the percentage of their containing substances.
Both Wild and Cultivated carrot have medicinal effects with the difference that the root of Cultivated carrot is also edible and useful.
Carrot leaf: its leaves are alternated leaves that lack stipule and are lead to a casing with a rather high growth and every leaf’s lamina has narrow cuts on its both sides of its main nerve that makes a compound pinnate-shaped leaf and each leaflet is divided in to several thin and deep divisions.
Carrot flower: are white and small and are convened in form of a compound umbel.
One characteristic of Carrot plant is an involucre at the base of its main umbel compounded by thread-shaped divided bracts. Stands of its sub-umbels has also small bracteoles in form of involucre under the base of its umbel, Carrot flower’s cup (sepals) are small and have a shape of every other disposition with its petals (corolla).
Carrot fruit (seed): is compounded by two mericarps (A schizocarp: is a dry fruit and when it is mature splits up into mericarps or mericarp is an individual carpel of a schizocarp, having a single seed.).
There are different definitions: Any dry fruit composed of multiple carpels that separate joined to each other and is covered by rough hook-shaped hairs.
Useful parts: useful parts of Wild-and Cultivated-carrot varieties are their roots and fruits (seeds).
Chemical substances: every 100-grams of a Cultivated carrot root contains: 86-89-percents of water and its acidity is accounted to sulfuric acid by 0.46-percents and 1-1.78-percents nitrate materials and 0.02-percents of fat materials and 6-9.3-percents of glucosides, 1.4-1.6-percents of cellulose and 0.9-1.03-percents of ash, one sterol and phosphate (licitine), 1-3-percents pectic materials and one dye substance that is crystallized from Carrot’s pro A-vitamins and different diastases.
Recent investigations has shown existence of an herbal kind of insulin with reducing effect over bloods sugar in Carrot.
Carrot’s root and fruit (seed) contains: a kind of essence that is extracted through distillation of fruit and root of Carrot plant under effect of steaming by water. Effective yield by this method is between 0.8-1.6-percents and include pinéne, limonene and daucol.
Essence of Carrot fruit (seed): has a bright yellow color or yellow umber and smacks of odor and is used for flavoring some kinds of foodstuff.
Daucol (C15H26O2): is also extracted from Parsley’s fruit essence (its extended formula was determined by: Sykora and his research group). Daucol is extracted in form of pure crystallized form in petroleum ether in minus 30-degrees and melts in 113-115-degrees of heat. Another type of essence with strong smell similar to essence prepared by its root and fruit is extracted from Carrot’s inflorescence and is a little bit different in physical characters.
Carrot seed (fruit) contains: a substance famous as carotol (C15H26O) that was extracted firstly in 1925 (by: Asahina and Tsukamoto).
Medical qualities: a) Wild carrot has a root with diuretic effect and a 30-40-per mill’s infusion of its root is consumed in doses of 3-cups a day before every meal for curing edema (dropsy), tissue dropsy, its fruit (seed) has stronger but similar effect therefore 10-15-grams of its seeds in form of infusion is used divided in 3-parts in 3-cups of water for consuming in one day (each part in 1-cup of water).
Wild carrot seed: consuming Wild carrot seeds has been recommended for curing different diseases such as anasarca (tissue dropsy), for curing renal catarrhs, hysteria and for strengthening stomach for curing flatulence (carminative), for counteracting indigestion and as an antidote against a snake’s poison.
Wild carrot seed has widening effect over artery of the heart (vaso-dilato cardiac), therefore is ranked equally to useful drugs in thoracic angina (pectoral angina. E., Angine de Poitrine. Fr.). b) Cultivated or Edible carrot: root of Cultivated-carrot because of its content of A, B, C-and D-vitamins and a little deal of E-vitamin is ranked among the most valuable food materials and useful for body.
Lack of mentioned vitamins creates different types of diseases and also cause illness, especially during the years of puberty. Because containing vitamins remain after keeping Carrot in conserve cans it can be found throughout a whole. But by cooking Carrot root some of its C-vitamin is reduced.
Different experiences has shown that Carrot root because of its vitamin content has useful effect in increasing the resistance of the body organs against infectious sores.
The outer skin of Carrot should not be removed and can be rinsed under water and scraped mildly by a rough brush or a knife blade.
Consuming Carrot root: is useful for curing edema (dropsy) and strangury (Urinating disability), irritation and inflammation of digestive canals and respiratory ways, for curing resistant coughs and asthma, sanguine humor and even for removing infants inner organ worms.
The quality of removing infant worm has no relation to Carrot root’s essence.
Carrot root juice: Carrot root’s juice in form of pure or mixed with milk creates expectorant effect therefore it is useful in curing breast diseases and asthma and coarseness of voice.
Carrot soup: a kind of Carrot soup is prepared by boiling 1-kilo of minced Carrot roots in 2-hours is useful for curing constipation.
Carrot soup for infants: is prepared for infants with sensitive stomach by filtering or rinsing Carrot soup that has been prepared by boiling 200-grams of minced Carrot root in 1-liter of water and is mixed later in milk in equal parts during the first 3-months but after 3-months gradually 2-parts of milk and 1-part of Carrot soup is chosen for mixing.
Carrot seed infusion: infusion of 1-Coffee-spoon of Carrot seeds is used for preparing 1-cup of hot boiling water with strengthening effect, it is appetizing and is diuretic, increases secreted of milk and is weakly menstrual.
External use: it is useful to place mashed root of Carrot over sores and ulcers as calmative that is also used in different skin diseases.
Carrot root infusion: an infusion of Carrot root or poultice of its fresh mashed leaves or resulted lotion from its fresh leaves has useful effect for curing abscess, female breast cancer, new and chronic sores, ulcers of legs (varices ulcers), burn injuries, skin diseases such as eczema (tetter, dartras, black bile, melancholy) impetigo (ringworm), pustule (pimple or boil) and granulation over the skin (corns).
Carrot leaf infusion: is used in form of gargle and is useful for curing aphtha and tissue abscess in mouth and cures scratches and crevices of the skin and frost-bitten (nipped by cold) persons.
Carrot root lotion: resulted lotion from Carrot root’s juice can be used for creation of facial complexion’s mirthfulness and complexion of neck similar to lotion prepared by Gourd (Cucumber), Roman salad, Strawberry and else.
For regulating reconciliation of teeth in infants a narrow piece of it can be given to the infant to bite over it.
Carrot contains: oestrogénes (according to: L. Binet) that affects female sexual organ similar to effect of hormones.
Skin care: because of the valuable content in Carrot’s root it has a great effect in care of body skin cells and their health care and Carrot is therefore entered in most health preparations such as in a kind of Balm compounded by Oily elixir of carrot, Sunflower oil, Oil of Wheat grain’s sprouts (embryo) and Hazelnut oil that are used for providing the health care of the skin and keeping the skin mirthful and fresh, moisture and are smeared around the eyes, over the eyelids and over the cavity behind the ears.
Affecting Carrot root juice over facial skin turns the skin to bright one and cures some common skin disturbances as those used for persons suffering from fat skin (Yves Rocher).
Medical forms: Fresh carrot juice is used 2-3-times a day in deals of 30-100-grams of pure or diluted in water and also Thickened juice of Carrot root boiled with milk until it has a form as Honey are used as diuretic and for curing pectoral diseases (thoracic, breast diseases) and has been also recommended for removing infant’s worms.
Carrot sherbet (syrup): is prepared by 1-part of Fresh carrot root’s juice, 2-parts of water and 4-parts of sugar and is used in dose of 1-cup before every meal or its seeds (fruits) 30-50-per mill’s infusion in dose of 1-cup is used after every meal.
Traditional use: Carrot is consumed raw and cooked, in form of marmalade, can be found in markets because it grows in all seasons of a year and contrary to its high nutritious value is cheap to buy.
Contrary to its sweet taste Carrot does not turn to rotten, fetid, sour or grassy root and can be kept almost a long time, it is used in most Rice and nutritious soups, it is used in most countries industries in the world for preparing its marmalade, compote (conserve) and its juice and its thickened juice are suitable food for children.
There are different species of Carrots that differ in being short or long, narrow with hard root or with a soft root and differ also in color as red fiery, golden yellow, violet, white violet, etc.
Carrot’s different wild varieties growing in none ploughed land would grow a hard root or hard stick and lignified root (wooden root) that are not edible for human beings but are used as high quality fodder for animals, but when the seeds of mentioned Wild carrots are seeded in mild ploughed land they grow mild, fragile and edible roots that are sweet and juicy.
Folks in Iran recognize following qualities for Carrot: Carrot is a good friend for the liver and increases the sight and sperms that in their turn produce a healthy embryo, carrot is better than anything else for driving old blood and replacing it by pure and fresh blood and for curing shortage of blood, curing diabetes, for reducing the blood’s cholesterol (reduces fat in blood), for removing bilious digestion, for proper physical growth, for pregnant woman wishing to have strong and healthy child and for mothers wishing to increase their breast milk.
Carrot increases urine and cures persons suffering from cholesterol and clears the facial complexion and is a fine food for persons suffering from diarrhea. Carrot’s sugar is not harmful to diabetics and on the contrary because of its herbal insulin content is the cure for diabetes.
Carrot increases the reactionary capacity of the muscles and is the best medicine for patients suffering from kidney diseases and for addicted to nephritis (inflammation and pain of kidneys).
Consuming Carrot plays an effective role in regulating menstruation periods.
Carrot’s poultice (salve): is a calmative in burning pains and sunstroke.
Consuming Carrots cures stomachache of infants and children (gripes, stomach tenesmus).
Mixing Carrot-juice and milk: makes a lenitive juice for mitigation of breast and for removing of phlegm. Consuming Carrot has been recommended for persons suffering from voice coarseness and asthmatic persons and cures also persons suffering from respiratory organs dysfunction. Infants being sensitive to their mother’s milk (cannot bear it) can be fed by Carrot soup and for doing so it is better to feed them once with Carrot soup and once with their mother’s milk.
Carrot juice mixed in Honey and Lemon juice: makes a mirthful drink. There are 87-percents juice in Carrot that is easily absorbed by the body cells, it contains 1-2-grams of albumin and a phosphorous material that are similar to content of a yolk of an egg, mentioned materials are absorbed by glands and strengthens the glands and physical condition and increases sexual virility.
Carrot contains a substance that changes in liver to A-vitamin and helps the resistance of the skin and mucous against skin diseases, prevents eczema, skin pustules and facial pimples of teenagers. Carrot contains A-vitamin that is the factor of growth and when the body lacks it causes that the body sores cannot be healed during a normal period of time.
Warning:
Having a lot of Carrot requires a strong liver otherwise overdosing it can gradually lead to jaundice (chlorosis, paleness) disease.
Carrot because of its content of A-and D-vitamins has a positive effect on glands and is a fine constructor of body cells and is useful for growth of infant’s teeth by giving them Carrot soup or a small piece of it for chewing on it, in this way the tooth-gum itching would be cured and it also eases the growth of their new teeth.
Another gift of Carrot is its content of iron that its deal in White carrot is a few times higher than the common orange-colored Carrot. Carrot contains also sodium and potassium, magnesium and calcium.
For preparing a mirthful drink: after its juice has been pressured a few drops of Lemon juice is added and then it should rest in cold area as in a freezer in a way that the living factor of Carrot roots in the juice increases the level of its sugar and its mucilage and in this way turns into a mirthful drink though it would not smell as grass and its taste and smell is changed into delicate ones.
Carrot seed: is famous as Daucol and was formerly used in traditional medicine because it contains several times of materials that exists in Carrot’s root and mostly because Carrot seed contains a kind of hormone, especially masculine hormone famous as estrogene that many drug producers demand to get it.
Carrot seed is abortive and prevents pregnancy and has a major role in increasing sperms and cures epilepsy, is a diuretic and in older traditional medicine was ordered for curing cough and for curing chronic breast-ache. Having of Carrot seed has carminative effect (anti-flatulent) and neutralizes gasses and cracks kidney and urine-bladder’s stones, makes a child delivery easier, cures weakness and pain of joints (arthralgia).
Carrot seed is a useful remedy for curing prickly sensation (burning sensation) of stomach and stomachache of infants and is a useful medicine for curing hydropisie (dropsy) and curing abnormal enlargement of stomach sack. Cultivation of many different races of Carrot is done in many different areas in Iran but two subspecies famous as Daucus maximus (Ball.), and Daucus carota (L.) are mostly cultivated.
Another close plant to Wild carrot is famous as Ammodaucus leucorticus. Coss. et Durieu.: is an annual plant that grows in desert lands and is also cultivated in Sudan, its fruit is covered by rough hairs and is very odorous, is used for odor foodstuff and as four-seasons (spice).
Growing zones: Carrot has been growing spontaneously in Iran’s desert lands as it does today in province of Azerbaijan: around the city of Orumiyeh, in area of Dar-Band, around the city of Tabriz, Marand city, in North of Iran in Chaloos valley, in Darreye-Harir-rud, in province of Baluchistan: in Mokran and in province of Lurestan, it is the famous Orange-colored carrot that is available in markets throughout the world today.
Broad-bean,
Kidney-bean,
Common-bean. E.
Vicia faba. L.,
Faba vulgaris. Moench.
Leguminosae/Papilionaceae/
Fabaceae. L.
Broad-bean: is one of the ancient plants that has been cultivated alongside the Nile River shores and according to the legends it has been the favorite food of Jesus Christ and was consumed by him raw as many other folks around the world did.
Broad-bean plant: it is an annual plant with an upright and four angular stem, it grows without support and has tendrils that are not complete.
Broad-bean leaf: its leaves are 1-3 pinnate oval leaves and with smooth edges and small stipulates.
Broad-bean flower: its flowers are in form of 1-6 in every raceme and every flower smacks of odor, have short peduncles and its petals are often white with black spots on each wing.
Broad-bean fruit (seed): its fruits are green and are located in a green sheath (pod fruit, sheath) with spongy tissue between every of its bean and its sheath is 8-20-centimeters long, are covered with very short hairs as young and contain few big beans with thick green skins one split peas in content of every bean.
Broad-beans have not been seen in form of wild but it seems that they have been originated from Vicia narbonensis (L.).
Useful parts: are its flowers and its flowering branch-tops and its seed.
Chemical substances: every Green broad-bean contains 80-percents water and 5.40-percents albuminoid materials and 7.3-percents hydro-carbonic materials, 30-percents fat materials and after burning 70-percents of its ash would remain.
Different tests that have been done over dried Broad-beans shows that it contains 8-18-percents water and 17.70-31.50-percents albuminoids such as legumine and viciline, legumeline and proteose, vicine and convicine, phytine, neucleine, 41-59-percents hydrocarbonates and else.
Broad-bean leaf-ash: its leaf ash remains after burning is 1.70-4.70-percents and contains elements such as potassium and sometimes copper but deal of potassium in Broad-bean is very high, it contains also some vitamins such as A-and B-vitamins.
Convicine: is a material extracted from beans of Faba vulgaris (Moench.) and Vicia sativa (L.) and has been synthesized later on, convicine manifests in form of small sheets in boiling solvent water and is analyzed in 287-degrees of heat without melting, it is soluble in very warm water and diluted sodium’s (soda) solvent but it does not dissolve in chloroform and acetic glacial acid.
Phytine: can be found in different plants as in cereals and vegetables but is mostly found in content of macerated Maize, phytine in form of white powder lacks odor and is soluble in diluted acids and little deal of it is soluble in water, phytine is a strengthening material and creates the calcium of body and in terms of nutrition is useful for persons in convalescence period or persons in urgent need of calcium, phosphor or inusitol, it strengthens the nerves and cures extreme tiredness and is also used for preparation of inusitol.
Dose phytine is 0.50-1.5-gram each time and only, 1-2-grams is used during 24-hours by adults.
Medical qualities: Broad-bean has a high nutritious value but is hard of digestion but when its Dried-broad-beans are macerated in cold water for a while before cooking it would be easier of digestion. Broad-bean’s flower: has diuretic and antispasmodic effect and its infusion has been used many years for removing (breaking) renal calculus and also for curing kidney colic (kidney-ache, kidney-gripes) and recent researchers have also recommended mentioned qualities of its flowers.
During 1913-a researcher (A. Robin) by giving infusion of Broad-bean’s flowers to patients in cases of pyelonephrite when the kidneys and small pelvis are infected and results in running blood in urine could reach valuable results, (D. H. Leclerc) received same medicinal results as mentioned (during 1927) but by boiling Broad-bean’s green fruits.
Other physicians (as Ram) in recognized the Broad-bean’s medicinal qualities as useful by consuming them in cases such as inflammation of kidneys caused by existence of calculus and phosphate sediments and it is still used for curing rheumatism, gout, edema (hydropisie. Fr.; dropsy, general rise of body) and in edema in some areas.
Broad-bean has lenitive and anti-inflammatory effects in our body and its infusion can obstruct chronic diarrhea created by intestines mucous.
Broad-bean’s flour poultice: is useful in curing of abscess and body pimples because it bakes or ferments the infection and helps its ejection.
Medical forms: a 30-60-per mill’s infusion prepared by its flower and its flowering branches is used as a diuretic in cases of hydropisie (tissue dropsy, anasarca), figures in relation of infusion contra per mill can be increased. Wine prepared from 60-90-grams of Broad-bean’s ashes in 1-liter of water and its dose is then one glass of it in the morning before a breakfast. Infusion of 20-grams Broad-bean’s green fruits is used for curing albuminuria (infusion should be used during 24-hours).
Broad-bean’s dried powder: its dried fruits flour as much as 1-2-grams before every breakfast mixed in wine or ale for breaking calculus of the kidney.
External use: infusion prepared by a handful of Broad-bean’s leaves in 500-grams water is used for mitigation (lenitive) of inflammation and pain of finger tops and nails (Panaris) by entering the fingers in its warm infusion in 2-hours.
Adding Broad-bean’s flour to Wheat’s flour (corn-meal) makes a useful dough for baking and has been recommended under the circumstances that only 2-percents of Broad-bean’s flour is mixed with 98-percents of Wheat flour.
Traditional uses: Broad-beans are consumed in form of staved (marinade) or boiled in water in form of green together with their sheath (sheath), or are boiled when they are Dried beans and after they are boiled they will be salted and spiced with Wild thyme, its boiled juice is consumed as well.
Another meal is prepared by Broad-beans and lamb meat mixed in rice.
Broad-bean contains: A-, B-and C-vitamins and when it is drying it loses some of its C-vitamins but instead its nourishment value will be increased and causes less gasses in stomach, it contains lesser starch materials than other beans but instead contains more albumin (protein) and therefore is especially useful for narrow and weak persons.
Consuming Broad-beans when other meals are normally consumed increases one’s weight but consuming only Broad-beans would not increase one’s weight.
Broad-bean have a cold nature and increases the urine and sexual impulses, it is easily digested and passes through the stomach within a short time while it takes other food with it, it purifies the throat and lungs and strengthens them and cures coughs, it is a good meal for persons suffering from stomach sore and diarrhea.
For curing diarrhea a deal of Green broad-beans are boiled without removing their sheaths in water and Vinegar and are consumed together with their sheaths, they are useful for the kidneys without Vinegar and its boiled juice is lenitive for the throat and prevents stone formation and dissolves stomach tensions and spasms.
A poultice of Broad-bean’s flour with Wheat flour has been recommended for healing bruises (contusion) and for curing the breast inflammations by applying it as a poultice especially when a mother has difficulty with nursing her infant.
Mashed Broad-beans mixed with Vinegar and some Mint and Honey is used as a poultice by applying it over abscess for opening and drying it.
Broad-bean poultice with Wild hog’s fat (Saindoux. Fr.): a poultice of it mixed with fat taken from a hog (Saindoux. Fr.) is useful for curing gout and it has been common to separate the halves of a Broad-bean and apply them over smaller sore from their inner side for preventing their bleeding.
Broad-bean flour poultice: a poultice of its bean’s flour with albumin or flower of its plant is a useful salve for applying over inflamed eyes.
Broad-bean flour facial mask: is applied over the eyelids for strengthening the eye-lashes.
Broad-bean green-sheaths poultice: is applied over burn injuries for healing them.
Broad-bean flower: its flower is a diuretic.
Broad-bean’s 30-60 per mill’s infusion is used for treatment of rheumatism and lumbago (ischias).
Folks believe and believed since a long time kneading Broad bean’s flour used as facial mask after removing the facial hair few days after each other burns the hair roots and they would not grow again.
Overdosing Broad-beans can often cause loss of memory but consuming it and its boiled juice together would not cause any side effects.
Warning:
Fabisme: it is a sickness or allergy that may affect some persons and especially children simply by eating Raw-broad-beans.
Characteristics of the mentioned disease appears when the patients entire body turns to a pale one and the affected person feels tired and weak in nerves, bleeds in urine and is affected by anemia (because of hemolyzing), has headache, heart symptoms and even dead.
It is not quite clear what causes this disease because no one has ever found a poisonous substance in Broad-bean but some people believe that the disease is caused by Wild broad-beans that grows among the cultivated ones in a farm. The patient however lose great deals of blood and therefore should receive blood and also that food serum must be connected for feeding.
There is a similar sickness symptom caused by ripe Plum and because both take place during the spring season it can be difficult to distinguish if the disease has been created by consuming Plum or Broad-bean.
Some Iranian physicians have ordered the following recognition and treatment for curing a patient:
Recognition: the stomach of a patient swell and muscle refraction and headache are created in a patient, the patient would have nightmares and blood intoxication and skin smarting would be created.
Treatment: a treatment for curing is done by separating the outer green peel and the skin of Broad-bean’s covering its two inner half peas, separate the two half peas and then they are boiled water and its water is poured away and is boiled in Olive-oil, some spices as Marjoram and Pepper, Cinnamon and Clove Gilly-flower, especially Persian Marjoram are added and considering that only the Green broad-beans have the effect of curing and not the Dried broad-beans, after all this the patient should have of the prepared beans.
Another way of treatment: Local people living nearby Broad-bean fields treat the patients by giving them natural Grape juice or juice from Sweet dates.
Emergence of symptoms: symptoms caused by having of Fresh raw broad-beans in ancient times took mostly place in Sardinia it happened recently and in repeated times that children in Iran have lost their lives because of having of Fresh raw broad-beans.
Broad-bean is cultivated in most of Northern areas of Iran as well as in Southern and central parts of Iran, it seems that being infected (being intoxicated) and fabisme is caused by mixing of Broad beans with other infected none native (none vernacular; none endemic) beans.
Broad-bean plant: it is an annual plant with an upright and four angular stem, it grows without support and has tendrils that are not complete.
Broad-bean leaf: its leaves are 1-3 pinnate oval leaves and with smooth edges and small stipulates.
Broad-bean flower: its flowers are in form of 1-6 in every raceme and every flower smacks of odor, have short peduncles and its petals are often white with black spots on each wing.
Broad-bean fruit (seed): its fruits are green and are located in a green sheath (pod fruit, sheath) with spongy tissue between every of its bean and its sheath is 8-20-centimeters long, are covered with very short hairs as young and contain few big beans with thick green skins one split peas in content of every bean.
Broad-beans have not been seen in form of wild but it seems that they have been originated from Vicia narbonensis (L.).
Useful parts: are its flowers and its flowering branch-tops and its seed.
Chemical substances: every Green broad-bean contains 80-percents water and 5.40-percents albuminoid materials and 7.3-percents hydro-carbonic materials, 30-percents fat materials and after burning 70-percents of its ash would remain.
Different tests that have been done over dried Broad-beans shows that it contains 8-18-percents water and 17.70-31.50-percents albuminoids such as legumine and viciline, legumeline and proteose, vicine and convicine, phytine, neucleine, 41-59-percents hydrocarbonates and else.
Broad-bean leaf-ash: its leaf ash remains after burning is 1.70-4.70-percents and contains elements such as potassium and sometimes copper but deal of potassium in Broad-bean is very high, it contains also some vitamins such as A-and B-vitamins.
Convicine: is a material extracted from beans of Faba vulgaris (Moench.) and Vicia sativa (L.) and has been synthesized later on, convicine manifests in form of small sheets in boiling solvent water and is analyzed in 287-degrees of heat without melting, it is soluble in very warm water and diluted sodium’s (soda) solvent but it does not dissolve in chloroform and acetic glacial acid.
Phytine: can be found in different plants as in cereals and vegetables but is mostly found in content of macerated Maize, phytine in form of white powder lacks odor and is soluble in diluted acids and little deal of it is soluble in water, phytine is a strengthening material and creates the calcium of body and in terms of nutrition is useful for persons in convalescence period or persons in urgent need of calcium, phosphor or inusitol, it strengthens the nerves and cures extreme tiredness and is also used for preparation of inusitol.
Dose phytine is 0.50-1.5-gram each time and only, 1-2-grams is used during 24-hours by adults.
Medical qualities: Broad-bean has a high nutritious value but is hard of digestion but when its Dried-broad-beans are macerated in cold water for a while before cooking it would be easier of digestion. Broad-bean’s flower: has diuretic and antispasmodic effect and its infusion has been used many years for removing (breaking) renal calculus and also for curing kidney colic (kidney-ache, kidney-gripes) and recent researchers have also recommended mentioned qualities of its flowers.
During 1913-a researcher (A. Robin) by giving infusion of Broad-bean’s flowers to patients in cases of pyelonephrite when the kidneys and small pelvis are infected and results in running blood in urine could reach valuable results, (D. H. Leclerc) received same medicinal results as mentioned (during 1927) but by boiling Broad-bean’s green fruits.
Other physicians (as Ram) in recognized the Broad-bean’s medicinal qualities as useful by consuming them in cases such as inflammation of kidneys caused by existence of calculus and phosphate sediments and it is still used for curing rheumatism, gout, edema (hydropisie. Fr.; dropsy, general rise of body) and in edema in some areas.
Broad-bean has lenitive and anti-inflammatory effects in our body and its infusion can obstruct chronic diarrhea created by intestines mucous.
Broad-bean’s flour poultice: is useful in curing of abscess and body pimples because it bakes or ferments the infection and helps its ejection.
Medical forms: a 30-60-per mill’s infusion prepared by its flower and its flowering branches is used as a diuretic in cases of hydropisie (tissue dropsy, anasarca), figures in relation of infusion contra per mill can be increased. Wine prepared from 60-90-grams of Broad-bean’s ashes in 1-liter of water and its dose is then one glass of it in the morning before a breakfast. Infusion of 20-grams Broad-bean’s green fruits is used for curing albuminuria (infusion should be used during 24-hours).
Broad-bean’s dried powder: its dried fruits flour as much as 1-2-grams before every breakfast mixed in wine or ale for breaking calculus of the kidney.
External use: infusion prepared by a handful of Broad-bean’s leaves in 500-grams water is used for mitigation (lenitive) of inflammation and pain of finger tops and nails (Panaris) by entering the fingers in its warm infusion in 2-hours.
Adding Broad-bean’s flour to Wheat’s flour (corn-meal) makes a useful dough for baking and has been recommended under the circumstances that only 2-percents of Broad-bean’s flour is mixed with 98-percents of Wheat flour.
Traditional uses: Broad-beans are consumed in form of staved (marinade) or boiled in water in form of green together with their sheath (sheath), or are boiled when they are Dried beans and after they are boiled they will be salted and spiced with Wild thyme, its boiled juice is consumed as well.
Another meal is prepared by Broad-beans and lamb meat mixed in rice.
Broad-bean contains: A-, B-and C-vitamins and when it is drying it loses some of its C-vitamins but instead its nourishment value will be increased and causes less gasses in stomach, it contains lesser starch materials than other beans but instead contains more albumin (protein) and therefore is especially useful for narrow and weak persons.
Consuming Broad-beans when other meals are normally consumed increases one’s weight but consuming only Broad-beans would not increase one’s weight.
Broad-bean have a cold nature and increases the urine and sexual impulses, it is easily digested and passes through the stomach within a short time while it takes other food with it, it purifies the throat and lungs and strengthens them and cures coughs, it is a good meal for persons suffering from stomach sore and diarrhea.
For curing diarrhea a deal of Green broad-beans are boiled without removing their sheaths in water and Vinegar and are consumed together with their sheaths, they are useful for the kidneys without Vinegar and its boiled juice is lenitive for the throat and prevents stone formation and dissolves stomach tensions and spasms.
A poultice of Broad-bean’s flour with Wheat flour has been recommended for healing bruises (contusion) and for curing the breast inflammations by applying it as a poultice especially when a mother has difficulty with nursing her infant.
Mashed Broad-beans mixed with Vinegar and some Mint and Honey is used as a poultice by applying it over abscess for opening and drying it.
Broad-bean poultice with Wild hog’s fat (Saindoux. Fr.): a poultice of it mixed with fat taken from a hog (Saindoux. Fr.) is useful for curing gout and it has been common to separate the halves of a Broad-bean and apply them over smaller sore from their inner side for preventing their bleeding.
Broad-bean flour poultice: a poultice of its bean’s flour with albumin or flower of its plant is a useful salve for applying over inflamed eyes.
Broad-bean flour facial mask: is applied over the eyelids for strengthening the eye-lashes.
Broad-bean green-sheaths poultice: is applied over burn injuries for healing them.
Broad-bean flower: its flower is a diuretic.
Broad-bean’s 30-60 per mill’s infusion is used for treatment of rheumatism and lumbago (ischias).
Folks believe and believed since a long time kneading Broad bean’s flour used as facial mask after removing the facial hair few days after each other burns the hair roots and they would not grow again.
Overdosing Broad-beans can often cause loss of memory but consuming it and its boiled juice together would not cause any side effects.
Warning:
Fabisme: it is a sickness or allergy that may affect some persons and especially children simply by eating Raw-broad-beans.
Characteristics of the mentioned disease appears when the patients entire body turns to a pale one and the affected person feels tired and weak in nerves, bleeds in urine and is affected by anemia (because of hemolyzing), has headache, heart symptoms and even dead.
It is not quite clear what causes this disease because no one has ever found a poisonous substance in Broad-bean but some people believe that the disease is caused by Wild broad-beans that grows among the cultivated ones in a farm. The patient however lose great deals of blood and therefore should receive blood and also that food serum must be connected for feeding.
There is a similar sickness symptom caused by ripe Plum and because both take place during the spring season it can be difficult to distinguish if the disease has been created by consuming Plum or Broad-bean.
Some Iranian physicians have ordered the following recognition and treatment for curing a patient:
Recognition: the stomach of a patient swell and muscle refraction and headache are created in a patient, the patient would have nightmares and blood intoxication and skin smarting would be created.
Treatment: a treatment for curing is done by separating the outer green peel and the skin of Broad-bean’s covering its two inner half peas, separate the two half peas and then they are boiled water and its water is poured away and is boiled in Olive-oil, some spices as Marjoram and Pepper, Cinnamon and Clove Gilly-flower, especially Persian Marjoram are added and considering that only the Green broad-beans have the effect of curing and not the Dried broad-beans, after all this the patient should have of the prepared beans.
Another way of treatment: Local people living nearby Broad-bean fields treat the patients by giving them natural Grape juice or juice from Sweet dates.
Emergence of symptoms: symptoms caused by having of Fresh raw broad-beans in ancient times took mostly place in Sardinia it happened recently and in repeated times that children in Iran have lost their lives because of having of Fresh raw broad-beans.
Broad-bean is cultivated in most of Northern areas of Iran as well as in Southern and central parts of Iran, it seems that being infected (being intoxicated) and fabisme is caused by mixing of Broad beans with other infected none native (none vernacular; none endemic) beans.
Damascus rose,
Damascene rose. E.
Rosa damascena. Mill.
Rosaceae. L.
Damascus rose: is a Rose-bush with compound leaves convened by 7-and seldom 9-dentated leaflets and has red-colored flower petals similar to Rosa centifolia in the picture here above.
Some botanists believe that Damascus rose should be a hybrid variety of Rosa gallica. L. (Red rose, Provins-rose, French-rose) and Rosa canina. L. (Bird-briar, Dog-rose, Dog-briar), some others scientists assume that it is a cross between Rosa gallica and Rosa moschata with red, bright red, pink or white colors and are used for producing a kind of Red rose essence, it is famous in Iran and its neighboring countries as ”The Flower of Mohammed” (Gole-Mohammedi. Pr.) though this title was dedicated to Islam’s Prophet because of its strong delicate and persisting odor that lasts a long time by locating its petals inside a cloth or between the pages of a book. Damascus rose’s essence: started in Persia’s ancient times and the ancient Greeks did not know how to extract its essence or its distillation and could only extract elixir of its fresh petals or macerate its petals in extracted odored oils. Essence of Damascus rose is concentrated in the upper cuticle of its petals and in cuticle of its inner petals, its extracted essence is a colorless material that fills the entire space of its cells. Essence of Red rose is extracted from Damascus red rose petals and of other similar species as Rosa centifolia, Rosa moschata and Rosa alba, other hybrids and varieties of the mentioned roses are also used for producing essence but the main and finest essence is extracted from Damascus red rose (Rosa damascena. Mill.).
Rose essence extraction was done in Europe for the first time during 1574. AD., by a scientist called Rossi. Damascus red rose essence has a fluid disposition in warm temperature but it turns to scales and is crystallized in 30-, 25-or 20 degrees in accordance with its species, it freezes completely in 15-20-degrees but its finest type freezes in 12-degrees and in this moment when its container is held upside down the essence would not flow downward, its essence is a colorless or white yellow or more or less dark and some are white green fluid and has an oily form, it is soluble in warm alcohol but has a low dissolving degree in cold alcohol.
Red rose essence’s odor: is very strong but in form of diluted is pleasant and its taste is strong and odorous, it should be kept in closed containers in cool area and away from light.
Essence of Red rose is generally constituted of two material parts, one part is solid and lacks odor and is famous as stearoptene and melts in 33-degree and its other part is a fluid with a strong odor and is called for oleoptene with content of 45-70-percents of geraniol and 20-40-percents of citronellol, these materials are both fluids with a mild odor and smacks of Red rose’s odor.
Red rose essence: contains farnesol that has different forms in different varieties of rose. Fluid part of its essence contains materials as nerol and linalol, Eugenol and citral, aldeid nonylic and other substances.
Red rose petal: has a lenitive effect and is therefore used in case of infant’s constipation and for elderly persons and patients in during their convalescence period.
Damascus rose’s infusion: a 60-per mill’s infusion is prepared by its petals in 1-liter of water while it should boil in 10-minutes and then can be consumed in doses of 2-cups a day or a juice (sherbet) prepared by 6-grams of fluid elixir mixed in 94-grams of a simple juice is used in doses of 2-soup- spoons before a night asleep.
Red rose’s essence: has no medicinal use but is used in several produces of cold creams and pomades or antiseptic drugs mixed with other essences. Damascus rose’s distilled water: is consumed for skin care and beauty produces but its essence has a pleasant odor and is therefore used in perfume industries. Damascus rose’s diuretic sherbet: is prepared for driving uric acid by mixing some parts of plants and for preparing: 1000-grams of Sarsaparilla (Smilax officinalis. B.K.) and 60-grams of Damascus rose (Rosa damascena), 60-grams of Borage and 60-grams of Senna leaflets, 60-grams of Green anise fruits and 1000-grams of sugar and 1000-grams of White honey are entered in to a container and 1-liter of boiled water is added, the whole is rested in 12-hours and then sugar and 1-liter of boiled water and Honey are added and the container is then located over heater with low heat in a way that it gradually turns to a thickened one similar to a sherbet. Dose of the prepared sherbet is accounted up to 5-6-soup-spoon per day in cases of purifying blood and as a diuretic and for driving uric acid. A kind of medicinal Vinegar is prepared by Red rose petals and is famous as Rose vinegar (Vinaigre roast. Fr.).
For treatment of chronic nephrites (chronic inflammation of kidneys): a kind of decoction is prepared by: 1) 50-grams of Galium verum (Yellow bedstraw), 10-grams of Linden (Barren jujube tree, Basswood, Teil; Tilia cordata; Tiliaceae. L.), 20-grams of Maize hairs, 50-grams of Horse-tail (Equisetum arvense), 20-grams of Elder tree’s flowers (Arn tree; Sambucus nigra) and 50-grams of Dog-rose (Rosa canina). 2) 20-grams of Absinth, 50-grams of Yellow bedstraw (Galium verum; Yellow ladies bedstraw), 10-grams of Blood-wort (Centinody, Bird’s Knotgrass; Polygonum aviculare), 20-grams Maize hairs, 50-grams of Quick-Grass (Dog’s grass, Common Wheat-Grass (Agropyron repens) and 30-grams of The Great St. John’s wort.
An deal of 30-40-grams of each formulas are separately entered in 1-liter of water and are boiled in 2-minutes (accounted from when boiling starts) and steamed in 10-minutes. Consuming dose of the prepared infusions is 2-3-cups a day from the first formula and 2-3-cups used next day from the second formula.
In the second formula, instead of Arbutus Uva-ursi (Valnet, phyto) that does not grow in Iran, Maize hairs can be used though it has similar diuretic effect and dissolves urine’s sediments.
Folks believe that cultivation of Damascus rose goes back to the ancient times and was done as a custom among them and others believe that it is a cross of Rosea moschata (Herrm.) or Rosa Phoenicia (Boiss.).
Another variety that is used for extracting essence is called Rosa centifolia (L.), and a kind of distilled water is also produced from its petals, its dried petals is also used in some formulas for preparing sherbet as the Sarsaparilla’s compound sherbet for its lenitive effect. Roses can be planted anywhere in the world without problem of climate changes.
Another variety is a climbing Rose with the scientific name of Rosa cymosa (Tratt.): it grows over slopes and under sunshine and around the roads with compound leaves constituted of 5-top-sharp leaflets, its flowers are small, white and appear in form of gathered at the top of its branches, its fruit is inflamed or is round and turns to red-colored one after being ripe, it has been a custom among the folks to consume its fruits for treatment of rheumatism and for curing joint disease and is used as a diuretic, consuming them helps in hematuria (presence of blood in urine) and removes pimples and granulation (small eruption, papula) and calms joint pain (arthralgia, arthritis), dose of its leaves, roots and its fruit in form of decoction is 10-30-grams a day.
Some botanists believe that Damascus rose should be a hybrid variety of Rosa gallica. L. (Red rose, Provins-rose, French-rose) and Rosa canina. L. (Bird-briar, Dog-rose, Dog-briar), some others scientists assume that it is a cross between Rosa gallica and Rosa moschata with red, bright red, pink or white colors and are used for producing a kind of Red rose essence, it is famous in Iran and its neighboring countries as ”The Flower of Mohammed” (Gole-Mohammedi. Pr.) though this title was dedicated to Islam’s Prophet because of its strong delicate and persisting odor that lasts a long time by locating its petals inside a cloth or between the pages of a book. Damascus rose’s essence: started in Persia’s ancient times and the ancient Greeks did not know how to extract its essence or its distillation and could only extract elixir of its fresh petals or macerate its petals in extracted odored oils. Essence of Damascus rose is concentrated in the upper cuticle of its petals and in cuticle of its inner petals, its extracted essence is a colorless material that fills the entire space of its cells. Essence of Red rose is extracted from Damascus red rose petals and of other similar species as Rosa centifolia, Rosa moschata and Rosa alba, other hybrids and varieties of the mentioned roses are also used for producing essence but the main and finest essence is extracted from Damascus red rose (Rosa damascena. Mill.).
Rose essence extraction was done in Europe for the first time during 1574. AD., by a scientist called Rossi. Damascus red rose essence has a fluid disposition in warm temperature but it turns to scales and is crystallized in 30-, 25-or 20 degrees in accordance with its species, it freezes completely in 15-20-degrees but its finest type freezes in 12-degrees and in this moment when its container is held upside down the essence would not flow downward, its essence is a colorless or white yellow or more or less dark and some are white green fluid and has an oily form, it is soluble in warm alcohol but has a low dissolving degree in cold alcohol.
Red rose essence’s odor: is very strong but in form of diluted is pleasant and its taste is strong and odorous, it should be kept in closed containers in cool area and away from light.
Essence of Red rose is generally constituted of two material parts, one part is solid and lacks odor and is famous as stearoptene and melts in 33-degree and its other part is a fluid with a strong odor and is called for oleoptene with content of 45-70-percents of geraniol and 20-40-percents of citronellol, these materials are both fluids with a mild odor and smacks of Red rose’s odor.
Red rose essence: contains farnesol that has different forms in different varieties of rose. Fluid part of its essence contains materials as nerol and linalol, Eugenol and citral, aldeid nonylic and other substances.
Red rose petal: has a lenitive effect and is therefore used in case of infant’s constipation and for elderly persons and patients in during their convalescence period.
Damascus rose’s infusion: a 60-per mill’s infusion is prepared by its petals in 1-liter of water while it should boil in 10-minutes and then can be consumed in doses of 2-cups a day or a juice (sherbet) prepared by 6-grams of fluid elixir mixed in 94-grams of a simple juice is used in doses of 2-soup- spoons before a night asleep.
Red rose’s essence: has no medicinal use but is used in several produces of cold creams and pomades or antiseptic drugs mixed with other essences. Damascus rose’s distilled water: is consumed for skin care and beauty produces but its essence has a pleasant odor and is therefore used in perfume industries. Damascus rose’s diuretic sherbet: is prepared for driving uric acid by mixing some parts of plants and for preparing: 1000-grams of Sarsaparilla (Smilax officinalis. B.K.) and 60-grams of Damascus rose (Rosa damascena), 60-grams of Borage and 60-grams of Senna leaflets, 60-grams of Green anise fruits and 1000-grams of sugar and 1000-grams of White honey are entered in to a container and 1-liter of boiled water is added, the whole is rested in 12-hours and then sugar and 1-liter of boiled water and Honey are added and the container is then located over heater with low heat in a way that it gradually turns to a thickened one similar to a sherbet. Dose of the prepared sherbet is accounted up to 5-6-soup-spoon per day in cases of purifying blood and as a diuretic and for driving uric acid. A kind of medicinal Vinegar is prepared by Red rose petals and is famous as Rose vinegar (Vinaigre roast. Fr.).
For treatment of chronic nephrites (chronic inflammation of kidneys): a kind of decoction is prepared by: 1) 50-grams of Galium verum (Yellow bedstraw), 10-grams of Linden (Barren jujube tree, Basswood, Teil; Tilia cordata; Tiliaceae. L.), 20-grams of Maize hairs, 50-grams of Horse-tail (Equisetum arvense), 20-grams of Elder tree’s flowers (Arn tree; Sambucus nigra) and 50-grams of Dog-rose (Rosa canina). 2) 20-grams of Absinth, 50-grams of Yellow bedstraw (Galium verum; Yellow ladies bedstraw), 10-grams of Blood-wort (Centinody, Bird’s Knotgrass; Polygonum aviculare), 20-grams Maize hairs, 50-grams of Quick-Grass (Dog’s grass, Common Wheat-Grass (Agropyron repens) and 30-grams of The Great St. John’s wort.
An deal of 30-40-grams of each formulas are separately entered in 1-liter of water and are boiled in 2-minutes (accounted from when boiling starts) and steamed in 10-minutes. Consuming dose of the prepared infusions is 2-3-cups a day from the first formula and 2-3-cups used next day from the second formula.
In the second formula, instead of Arbutus Uva-ursi (Valnet, phyto) that does not grow in Iran, Maize hairs can be used though it has similar diuretic effect and dissolves urine’s sediments.
Folks believe that cultivation of Damascus rose goes back to the ancient times and was done as a custom among them and others believe that it is a cross of Rosea moschata (Herrm.) or Rosa Phoenicia (Boiss.).
Another variety that is used for extracting essence is called Rosa centifolia (L.), and a kind of distilled water is also produced from its petals, its dried petals is also used in some formulas for preparing sherbet as the Sarsaparilla’s compound sherbet for its lenitive effect. Roses can be planted anywhere in the world without problem of climate changes.
Another variety is a climbing Rose with the scientific name of Rosa cymosa (Tratt.): it grows over slopes and under sunshine and around the roads with compound leaves constituted of 5-top-sharp leaflets, its flowers are small, white and appear in form of gathered at the top of its branches, its fruit is inflamed or is round and turns to red-colored one after being ripe, it has been a custom among the folks to consume its fruits for treatment of rheumatism and for curing joint disease and is used as a diuretic, consuming them helps in hematuria (presence of blood in urine) and removes pimples and granulation (small eruption, papula) and calms joint pain (arthralgia, arthritis), dose of its leaves, roots and its fruit in form of decoction is 10-30-grams a day.
Saffron,
Crocus,
True-Saffron,
Dye-Saffron. E.
Crocus sativus. L.
Iridaceae. L.
Saffron: is a perennial bush plant that grows between 8-40-centimeters high. Saffron belongs to family of Crocuses divided into early spring and autumn flowering plants and have corms that are covered with various types of tunics. There are one hundred species of crocuses in Europe and Mediterranean areas, in Central Asia and in Western Pakistan but the majority of them grow in the Balkans and in Turkey. There are 8-ornamental species of crocuses in Iran and together with the cultivated one makes the 9-following species as: 1. Crocus sativus (L.). 2. Crocus almehensis (Brickel & Mathew.). 3. Crocus nichelsonii (B. Fedtsch.). 4. Crocus
Biflorus (Miller.). 5. Crocus caspius (Fisch & C.A. Mey.). 6. Crocus speciosus (M. Bieb.). 7. Crocus cancellatus (Herb.). 8. Crocus haussknechtii (Bois & Reut. ex. Maw.). 9. Crocus gilanicus (Mathew.).
Cultivated saffron: is a perennial bush and grows up between 8-40-centimeters high and its leaves are narrow, light green with a white central stripe, their width varies from 2-5-millimeters and their length might reach up to 40-centimeters.
Crocus flower: has 6-violet tepals (3-sepals and 3-petals) and 3-yellow stamens, one colorless style that is ended to 3-deep orange stigmas. Saffron dried stigmas are commonly known as the superior Saffron and are used as dye and food spice and for medicinal purposes. There are 1-4-buds over the top of its corms. In the middle of fall season 1-3-flowers and then 5-11-leaves grow on these buds, there are also some small buds over the circumference of its corm, when the top buds fail to grow some of these small buds will begin to grow. When the stigmas and styles are sold together in commercial markets and it is not accounted as cheating the price of it as Saffron would be lower than Saffron sold in form of only stigma. Saffron has a strong sweet odor and pleasant aroma, bitter and a little bit hot taste and some insects escape away from its flowers.
Saffron fruit: is not developed and Saffron is cultivated by small buds (tunics) over its corm. Spreading: Saffron is unknown as wild plant and only cultivated ones are known mostly in Iran and countries of Western Mediterranean.
Useful parts: Only stigmas and styles, leaves and its oil are used.
Saffron dye and taste: is expected when the stigmas are dried. Saffron vegetation period: is between 6-8-months and is usually from October to May.
Cytogenetic study of Crocus sativus states that it is an auto-triploid plant and is a self-sterile plant that fails to produce seeds upon selfing (A plant produced by vegetative propagation or crossing.), there are no differences between the corms of normal and abnormal flowers and a study confirms the idea of Crocus sativus sterility and also that extra stigmas are due to the intermingle of two or more flowers in its spathe, these types of flowers are usually found in fertile soils and during the years of high production, rare flowers with more than 3-stigmas also have extra tepals and stamens that could confirm the idea of intermingling.
Chemical substances of Saffron corms: a Saffron corm contains glucose and aspartic acid and glutamic acid, crystine and serine, glycine and threonine, thyrosine and alanine, arginine and histidine, lysine and oleanolic acid.
Saffron corm: contains 6-amino acids out of 8-highly essential amino acids for our body.
Chemical substances of Saffron tepal: a tepal of Saffron contains 7-percents of pigments composed by anthocyans and flavonoids and contains glycosides in considerable deal. These pigments are found in plants vacuoles and are soluble in water and give a pale yellow color.
Saffron straw: is its pipe-shaped stigma and the average production of Saffron straw per hectare is 1-ton, in matter of dry and organic substances and digestibility of dry matter for cattle a Saffron straw contains more of it in percentage compared to cereal’s straw.
Saffron cultivation: Some farmers plant Saffron corms from May to October but the best time for planting is in May or in August. The number of planted corms depends on the system of planting for example light and medium or heavy plantation and therefore it changes from 2-6-tons per a hectare. The corms planted should be healthy and weight more than 5-grams, distance between the corms in the row should usually be 25-centimeters and then they require a well-drained sandy or clay-loam soil.
The corms tend to rot in humid or waterlogged soils. Saffron thrives best in warm subtropical climate, therefore it could be planted in all parts of Iran except in tropical areas of Khuzestan (Southwest) and in the cold areas of Azerbaijan in Northwest.
In early September the labors try to spread 30-50-tons manure of animal per hectare and the first irrigation is done at the end of September. Second irrigation is 30-40-days after the first one and is done after the flowers have finished blooming.
Saffron leaf: its leaves shoot out from its corms after the first week of flowering.
Afterwards the irrigations are usually practiced within 12-14-days and when the frost begins no more irrigation should be done. After the third irrigation the weeding and hoeing is performed. From the middle of March the vegetation growth is in its peak and irrigation should be done every 6-8-days.
From the end of April saffron leaves start turning to pale ones and later on to completely dry ones and by this time they are ready to be picked and then the saffron corms start their dormant period that lasts around 4-6-months.
Second year of Saffron life cycle: starts again with irrigation in late September.
Weeding should be done during its dormant period and near the first irrigation the spreading of manure is performed. After irrigation and spreading of chemical fertilizers the land is plowed to a shallow depth in order to loosen the topsoil for blooming Saffron and same treatment should be done in the consequent years.
Saffron Nutrients: any plant for its vegetative and productive stages needs nutrients, the nutritious elements needed for saffron are: 1: C, O, H; 2: N, P, K, S, Ca, Mg; 3: Fe, MN, Zn, Cu, B, Mo, Cl, Na; 4: Co, V, Si, I, F, Al.
Group 1): could be supplied through air-and water. Group 2): or macro nutrients (or major elements).
Group 3): are micro-nutrients (or minor elements) is equally essential, is needed in much smaller quantities. Group 4): elements of this group are considered to be necessary for some of the higher plants (or uncertain elements).
N): nitrogen is a vital component of protoplasm and is found in chlorophyll alpha-and Beta, also in amino acids.
P): phosphorus is vitally important in energy storage and transfer, it is also a constituent of DNA, RNA, phospholipids, etc.
K): potassium is essential for photosynthesis and sugar translocation and enzyme activation.
S): sulfur is a constituent of three amino acids called for: cysteine or cystine and methionine and is also a component of vitamin’s thiamine biotin from B-vitamin group.
Ca): calcium: is essential for plant tissue in the middle lamella or layer, calcium pectate and is important also for growth of meristems.
Mg): magnesium is necessary as nitrogen for chlorophyll formation, also works as an enzyme activator of chloroplasts.
Elements of S, Ca-and Mg, are usually in the soil in sufficient deal and there would be no need for fertilization containing these elements.
Nitrogen and phosphorus and potassium are three major elements and deserve careful studies about: source and deal, time and method of application. Characteristics of animal manure besides its nutrients in comparison with chemical fertilizers is that animal manure and in our case cow dung is completely decomposed and improves the soil texture and prepares a better plant bed under the circumstances that they are without any weed seeds.
Most farmers prefer cow dung for cultivated Saffron.
Chemical substances: Saffron stigma is commercially known as Saffron and has a wide variety of usage in mainly food by virtue of its distinctive red orange color, bitter taste and herbal aroma.
Saffron chemical and main substances: are Crocin that is a strong yellow dye agent while picrocrocin and saffranal are its main taste materials, these materials are of glucoside types, it contains also minerals and resin materials, an essence and especial aroma and some medicinal factors with medical effects.
Dyeing properties: a large number of carotenoid pigments are both water soluble and fat soluble and have been isolated from saffron.
Saffron soluble fat pigments include: lycopene and alpha-carotene, beta-carotene and zeaxanthin. Saffron water soluble pigments include: carotenoid glucosides crocine is the most important one and on acid hydrolysis in absence of air yields crocetine and glucose, crocetine is insoluble in water.
Saffron gives a red orange nuance to foodstuff and fabrics and beverages.
Saffron bitter taste: depends on a colorless glucoside is famous as picrocrocin and decomposition of it produces the volatile aglycaemia and saffranal.
Saffron aroma: by distilling Saffron with water in a current of CO2 and agitating the distillate in ether and evaporating the ether in an atmosphere of CO2, essential oil is isolated with high mobility and is nearly colorless fluid of terpene class, when having an intense aroma of Saffron and very prone to absorb oxygen, it turns to a thick and brown one or change to safranal.
Another way of extracting Saffron volatiles: is done by diethyl of ether and for separating individual fractions by gas of chromatography 12-volatile constituents have been identified and safranal has been also synthesized successfully.
Saffron ash: minerals after ash analysis showed boron to be a constituent of the ash and besides 34.46-percents of K20, 8.56-percents of Na2O, 10.01-percents of P2O5, 7.12-percents of SO3, and 2.89-percents of Cl.
Saffron vitamins: riboflavin (B2-vitamin) and thiamine (B1-vitamin) in content of Saffron are used in homeopathy by bleedings and as tranquillizer and as a remedy for curing depressions.
Medical qualities: Saffron containing bitter substances makes the function of digestion easier and also because of its containing essence has stimulating effect over nervous system, it has calmative effect over surficial nerves, is used as stomach strengthener, is used as a calmative (anodyne) in case of coughs and is especially used in cases of leucorrhea bronchitis (respiratory way´s catarrh) because of its anesthetic effect over the end part of the lung´s bronchus nerves but its effects of opening menstruation has been denied by Iranian traditional physicians.
Saffron infusion: with water is an anodyne (calmative) against toothache and a gargle or tasting as chewing of its infusion juice alleviates (soothes) toothache and when this tooth has been damaged by caries it will prevent its damaging process.
Saffron creates a mirthful and exhilarating sense and its odor is disinfecting and stimulates the nerve system in a low degree and has effects similar to ozone gas and creates laughs in weak persons, it strengthens the five senses (seeing, touching, hearing, tasting, smelling), is carminative, disinfectant and diuretic, is constipating and stimulates sexual ability and animalistic spirit for sex, it strengthens the liver and respiratory organs, drains the kidneys and makes facial complexion brighter, helps a delivery of pregnant women to take place easier.
Saffron infusion with Honey: has the effect of breaking stones (calculus) and with proper spice is recommended for soothing the pain of the womb (uterus) and pain in buttocks (anal region).
Snuffing Saffron flower’s odor: is useful for curing meningitis and is a little bit somniferous (soporific).
Eyewash (Collyrium) of Saffron: is useful for brightening the eyes and curing trachoma running eyes and virulent ulcer (eye´s ulcer).
Saffron infusion drops: is useful against intensive headache and sleeplessness.
Compress made by Saffron infusion: is useful against wet eyes, running eyes and alleviation of irritated red eyes.
Saffron rubbed with purslane-tree (Portulaca oleracea. L.): is useful against gout arthralgia (pain of joints) and powdering its mashed dust over sores prevents bleeding and a vaginal suppository with its infused juice calms the pain of a womb.
Saffron and wine: consuming Saffron with wine intensifies intoxication and its disadvantages, having overdose of such wine darkens the senses and damages the nerves.
Saffron straw: entering a stigma of Saffron in urine way stimulates and opens the urine.
Dose of Saffron: is 3-5-grams per day for adults.
Saffron other qualities: Saffron dye is also used in industries for painting, as spice in baking and foodstuff.
Saffron oil: one of the ancient medicines is oil of Saffron and for isolating Saffron oil, 250-grams of Saffron is mixed in 3.5-liters of Sesame oil and Olive oil and after soaking them in 5-days while stirring it every day it is refined and its isolated oil is called for Saffron oil, the rest is held after refining for their maintained similar medicinal effects as its oil.
Medical qualities of Saffron oil: it mitigates nerves and cures the hardness of womb, is soporific (somniferous) and is carminative. Rubbing it around the nose-holes and using it as drops in nostrils has been recommended in treatment of pleurisy, rubbing Saffron oil over body skin disinfects the skin and cures skin sores, it opens boil and pustules and has been recommended for healing infected sores caused by leucorrhea.
Saffron oil suppository: Saffron oil with wax and marrow of bone (lamb bone) is useful against sores. The quality of its rest after isolating oil of Saffron strengthens the nerves and mitigates dry sores, is diuretic and disinfectant for the skin, it clears the effects after bruises, strengthens the eyes and brightens dark eyes.
Saffron leaf medicinal qualities: its leaves are useful for healing fresh injuries and are disinfectant. Medical forms: Saffron is used in forms of 0.5-2-grams in one liter’s infusion. Tincture of 1/20-is used in dose of 4-20-grams. Saffron dust is used in dose of 0.20-1-gram, etc.
There are two famous menstrual recipes, the first one is prepared by: 0.05-gram of Sabine´s dust, 0.05-gram of Rue, 0.05-gram of Aloe, 0.10-gram of Saffron and 0.10-gram of Absinth, mentioned ingredients are used for each wafer (Cashet) and recommended dose of it is 2-3-cashets per every of the 5-days before an expected menstruation.
The second recipe is prepared by: 0.50-gram of iron´s and potassium´s tartrate (A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH (OH)-CH (OH)-COO− or C4H4O62-[1]. The main forms of tartrates used commercially are pure crystalline tartartic acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle Salt, commonly used in electroplating solutions)., 2-grams Saffron dust and 2-grams of Cinnamon and mentioned ingredients are used for preparing one tablet, a dose of 2-4-tablets are consumed per every of the 5-days before an expected day of menstruation.
Biflorus (Miller.). 5. Crocus caspius (Fisch & C.A. Mey.). 6. Crocus speciosus (M. Bieb.). 7. Crocus cancellatus (Herb.). 8. Crocus haussknechtii (Bois & Reut. ex. Maw.). 9. Crocus gilanicus (Mathew.).
Cultivated saffron: is a perennial bush and grows up between 8-40-centimeters high and its leaves are narrow, light green with a white central stripe, their width varies from 2-5-millimeters and their length might reach up to 40-centimeters.
Crocus flower: has 6-violet tepals (3-sepals and 3-petals) and 3-yellow stamens, one colorless style that is ended to 3-deep orange stigmas. Saffron dried stigmas are commonly known as the superior Saffron and are used as dye and food spice and for medicinal purposes. There are 1-4-buds over the top of its corms. In the middle of fall season 1-3-flowers and then 5-11-leaves grow on these buds, there are also some small buds over the circumference of its corm, when the top buds fail to grow some of these small buds will begin to grow. When the stigmas and styles are sold together in commercial markets and it is not accounted as cheating the price of it as Saffron would be lower than Saffron sold in form of only stigma. Saffron has a strong sweet odor and pleasant aroma, bitter and a little bit hot taste and some insects escape away from its flowers.
Saffron fruit: is not developed and Saffron is cultivated by small buds (tunics) over its corm. Spreading: Saffron is unknown as wild plant and only cultivated ones are known mostly in Iran and countries of Western Mediterranean.
Useful parts: Only stigmas and styles, leaves and its oil are used.
Saffron dye and taste: is expected when the stigmas are dried. Saffron vegetation period: is between 6-8-months and is usually from October to May.
Cytogenetic study of Crocus sativus states that it is an auto-triploid plant and is a self-sterile plant that fails to produce seeds upon selfing (A plant produced by vegetative propagation or crossing.), there are no differences between the corms of normal and abnormal flowers and a study confirms the idea of Crocus sativus sterility and also that extra stigmas are due to the intermingle of two or more flowers in its spathe, these types of flowers are usually found in fertile soils and during the years of high production, rare flowers with more than 3-stigmas also have extra tepals and stamens that could confirm the idea of intermingling.
Chemical substances of Saffron corms: a Saffron corm contains glucose and aspartic acid and glutamic acid, crystine and serine, glycine and threonine, thyrosine and alanine, arginine and histidine, lysine and oleanolic acid.
Saffron corm: contains 6-amino acids out of 8-highly essential amino acids for our body.
Chemical substances of Saffron tepal: a tepal of Saffron contains 7-percents of pigments composed by anthocyans and flavonoids and contains glycosides in considerable deal. These pigments are found in plants vacuoles and are soluble in water and give a pale yellow color.
Saffron straw: is its pipe-shaped stigma and the average production of Saffron straw per hectare is 1-ton, in matter of dry and organic substances and digestibility of dry matter for cattle a Saffron straw contains more of it in percentage compared to cereal’s straw.
Saffron cultivation: Some farmers plant Saffron corms from May to October but the best time for planting is in May or in August. The number of planted corms depends on the system of planting for example light and medium or heavy plantation and therefore it changes from 2-6-tons per a hectare. The corms planted should be healthy and weight more than 5-grams, distance between the corms in the row should usually be 25-centimeters and then they require a well-drained sandy or clay-loam soil.
The corms tend to rot in humid or waterlogged soils. Saffron thrives best in warm subtropical climate, therefore it could be planted in all parts of Iran except in tropical areas of Khuzestan (Southwest) and in the cold areas of Azerbaijan in Northwest.
In early September the labors try to spread 30-50-tons manure of animal per hectare and the first irrigation is done at the end of September. Second irrigation is 30-40-days after the first one and is done after the flowers have finished blooming.
Saffron leaf: its leaves shoot out from its corms after the first week of flowering.
Afterwards the irrigations are usually practiced within 12-14-days and when the frost begins no more irrigation should be done. After the third irrigation the weeding and hoeing is performed. From the middle of March the vegetation growth is in its peak and irrigation should be done every 6-8-days.
From the end of April saffron leaves start turning to pale ones and later on to completely dry ones and by this time they are ready to be picked and then the saffron corms start their dormant period that lasts around 4-6-months.
Second year of Saffron life cycle: starts again with irrigation in late September.
Weeding should be done during its dormant period and near the first irrigation the spreading of manure is performed. After irrigation and spreading of chemical fertilizers the land is plowed to a shallow depth in order to loosen the topsoil for blooming Saffron and same treatment should be done in the consequent years.
Saffron Nutrients: any plant for its vegetative and productive stages needs nutrients, the nutritious elements needed for saffron are: 1: C, O, H; 2: N, P, K, S, Ca, Mg; 3: Fe, MN, Zn, Cu, B, Mo, Cl, Na; 4: Co, V, Si, I, F, Al.
Group 1): could be supplied through air-and water. Group 2): or macro nutrients (or major elements).
Group 3): are micro-nutrients (or minor elements) is equally essential, is needed in much smaller quantities. Group 4): elements of this group are considered to be necessary for some of the higher plants (or uncertain elements).
N): nitrogen is a vital component of protoplasm and is found in chlorophyll alpha-and Beta, also in amino acids.
P): phosphorus is vitally important in energy storage and transfer, it is also a constituent of DNA, RNA, phospholipids, etc.
K): potassium is essential for photosynthesis and sugar translocation and enzyme activation.
S): sulfur is a constituent of three amino acids called for: cysteine or cystine and methionine and is also a component of vitamin’s thiamine biotin from B-vitamin group.
Ca): calcium: is essential for plant tissue in the middle lamella or layer, calcium pectate and is important also for growth of meristems.
Mg): magnesium is necessary as nitrogen for chlorophyll formation, also works as an enzyme activator of chloroplasts.
Elements of S, Ca-and Mg, are usually in the soil in sufficient deal and there would be no need for fertilization containing these elements.
Nitrogen and phosphorus and potassium are three major elements and deserve careful studies about: source and deal, time and method of application. Characteristics of animal manure besides its nutrients in comparison with chemical fertilizers is that animal manure and in our case cow dung is completely decomposed and improves the soil texture and prepares a better plant bed under the circumstances that they are without any weed seeds.
Most farmers prefer cow dung for cultivated Saffron.
Chemical substances: Saffron stigma is commercially known as Saffron and has a wide variety of usage in mainly food by virtue of its distinctive red orange color, bitter taste and herbal aroma.
Saffron chemical and main substances: are Crocin that is a strong yellow dye agent while picrocrocin and saffranal are its main taste materials, these materials are of glucoside types, it contains also minerals and resin materials, an essence and especial aroma and some medicinal factors with medical effects.
Dyeing properties: a large number of carotenoid pigments are both water soluble and fat soluble and have been isolated from saffron.
Saffron soluble fat pigments include: lycopene and alpha-carotene, beta-carotene and zeaxanthin. Saffron water soluble pigments include: carotenoid glucosides crocine is the most important one and on acid hydrolysis in absence of air yields crocetine and glucose, crocetine is insoluble in water.
Saffron gives a red orange nuance to foodstuff and fabrics and beverages.
Saffron bitter taste: depends on a colorless glucoside is famous as picrocrocin and decomposition of it produces the volatile aglycaemia and saffranal.
Saffron aroma: by distilling Saffron with water in a current of CO2 and agitating the distillate in ether and evaporating the ether in an atmosphere of CO2, essential oil is isolated with high mobility and is nearly colorless fluid of terpene class, when having an intense aroma of Saffron and very prone to absorb oxygen, it turns to a thick and brown one or change to safranal.
Another way of extracting Saffron volatiles: is done by diethyl of ether and for separating individual fractions by gas of chromatography 12-volatile constituents have been identified and safranal has been also synthesized successfully.
Saffron ash: minerals after ash analysis showed boron to be a constituent of the ash and besides 34.46-percents of K20, 8.56-percents of Na2O, 10.01-percents of P2O5, 7.12-percents of SO3, and 2.89-percents of Cl.
Saffron vitamins: riboflavin (B2-vitamin) and thiamine (B1-vitamin) in content of Saffron are used in homeopathy by bleedings and as tranquillizer and as a remedy for curing depressions.
Medical qualities: Saffron containing bitter substances makes the function of digestion easier and also because of its containing essence has stimulating effect over nervous system, it has calmative effect over surficial nerves, is used as stomach strengthener, is used as a calmative (anodyne) in case of coughs and is especially used in cases of leucorrhea bronchitis (respiratory way´s catarrh) because of its anesthetic effect over the end part of the lung´s bronchus nerves but its effects of opening menstruation has been denied by Iranian traditional physicians.
Saffron infusion: with water is an anodyne (calmative) against toothache and a gargle or tasting as chewing of its infusion juice alleviates (soothes) toothache and when this tooth has been damaged by caries it will prevent its damaging process.
Saffron creates a mirthful and exhilarating sense and its odor is disinfecting and stimulates the nerve system in a low degree and has effects similar to ozone gas and creates laughs in weak persons, it strengthens the five senses (seeing, touching, hearing, tasting, smelling), is carminative, disinfectant and diuretic, is constipating and stimulates sexual ability and animalistic spirit for sex, it strengthens the liver and respiratory organs, drains the kidneys and makes facial complexion brighter, helps a delivery of pregnant women to take place easier.
Saffron infusion with Honey: has the effect of breaking stones (calculus) and with proper spice is recommended for soothing the pain of the womb (uterus) and pain in buttocks (anal region).
Snuffing Saffron flower’s odor: is useful for curing meningitis and is a little bit somniferous (soporific).
Eyewash (Collyrium) of Saffron: is useful for brightening the eyes and curing trachoma running eyes and virulent ulcer (eye´s ulcer).
Saffron infusion drops: is useful against intensive headache and sleeplessness.
Compress made by Saffron infusion: is useful against wet eyes, running eyes and alleviation of irritated red eyes.
Saffron rubbed with purslane-tree (Portulaca oleracea. L.): is useful against gout arthralgia (pain of joints) and powdering its mashed dust over sores prevents bleeding and a vaginal suppository with its infused juice calms the pain of a womb.
Saffron and wine: consuming Saffron with wine intensifies intoxication and its disadvantages, having overdose of such wine darkens the senses and damages the nerves.
Saffron straw: entering a stigma of Saffron in urine way stimulates and opens the urine.
Dose of Saffron: is 3-5-grams per day for adults.
Saffron other qualities: Saffron dye is also used in industries for painting, as spice in baking and foodstuff.
Saffron oil: one of the ancient medicines is oil of Saffron and for isolating Saffron oil, 250-grams of Saffron is mixed in 3.5-liters of Sesame oil and Olive oil and after soaking them in 5-days while stirring it every day it is refined and its isolated oil is called for Saffron oil, the rest is held after refining for their maintained similar medicinal effects as its oil.
Medical qualities of Saffron oil: it mitigates nerves and cures the hardness of womb, is soporific (somniferous) and is carminative. Rubbing it around the nose-holes and using it as drops in nostrils has been recommended in treatment of pleurisy, rubbing Saffron oil over body skin disinfects the skin and cures skin sores, it opens boil and pustules and has been recommended for healing infected sores caused by leucorrhea.
Saffron oil suppository: Saffron oil with wax and marrow of bone (lamb bone) is useful against sores. The quality of its rest after isolating oil of Saffron strengthens the nerves and mitigates dry sores, is diuretic and disinfectant for the skin, it clears the effects after bruises, strengthens the eyes and brightens dark eyes.
Saffron leaf medicinal qualities: its leaves are useful for healing fresh injuries and are disinfectant. Medical forms: Saffron is used in forms of 0.5-2-grams in one liter’s infusion. Tincture of 1/20-is used in dose of 4-20-grams. Saffron dust is used in dose of 0.20-1-gram, etc.
There are two famous menstrual recipes, the first one is prepared by: 0.05-gram of Sabine´s dust, 0.05-gram of Rue, 0.05-gram of Aloe, 0.10-gram of Saffron and 0.10-gram of Absinth, mentioned ingredients are used for each wafer (Cashet) and recommended dose of it is 2-3-cashets per every of the 5-days before an expected menstruation.
The second recipe is prepared by: 0.50-gram of iron´s and potassium´s tartrate (A tartrate is a salt or ester of the organic compound tartaric acid, a dicarboxylic acid. The formula of the tartrate dianion is O−OC-CH (OH)-CH (OH)-COO− or C4H4O62-[1]. The main forms of tartrates used commercially are pure crystalline tartartic acid used as an acidulant in non-alcoholic drinks and foods, cream of tartar used in baking, and Rochelle Salt, commonly used in electroplating solutions)., 2-grams Saffron dust and 2-grams of Cinnamon and mentioned ingredients are used for preparing one tablet, a dose of 2-4-tablets are consumed per every of the 5-days before an expected day of menstruation.