August 14, 2010

Healthy Herbs

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 Asafoetida:
  1. It is commonly known as hing is good for flatulence, whooping cough or asthma, when mixed with water or honey and consumed.
  2. It is powdered and mixed with rice and ghee is good for women after child birth,
  3. It helps in relieving toothache.
Ajwain:
  1. It is used in the treatment of dysentery, colic, indigestion and dyspepsia. Boil water and add a teaspoonful of ajwain and boil for 5 minutes
  2. This is very helpful when inhaling the vapours, gives relief for cold and migraine.
  3.  A pinch of ajwain powder,salt with  rice and ghee is good for small babies (above 6 months)
  4. Any complaint due to indigestion can be cured by taking ajwain powder and saindhava lavana choorna mixed with butter milk.
  5. Ajwain water is useful in diarrhoea, indigestion and wind in the bowels.
Amla(Goose berry):
  • Amla  contains all the tastes (sweet, sour pungent, bitter, astringent) except salt, post digestive action being sweet.
  • The amla powder is boon for persons complaining burning in the eyes and the soles of the feet.
  • Amla is a digestive tonic.
  • Amla in the diet  for a sufficiently long period regulates and tones up digestive system.
  • Amla increases the weight of thin, lean and emaciated persons without increasing fat.
  • It is useful for diabetics mellitus.
  • Premature baldness, greying and dandruff can be controlled by regular use of amla.
  • Hair oil prepared from fresh juice of amla has a cooling and soothing effect on the brain.
Aniseed:
  • It helps in digestion and especially good for children and nursing mothers..
  • Small additions of aniseed powder helps the very young babies to digest their first solid foods.

    Betal Leaves:
    1. These leaves have strong antiseptic properties.  
    2. Generally, the betal leaf is soaked in mustard oil and warmed over fire and put on chest to relieve colds and chest congestion.
    3. Eating betal leaf with 1 tsp of honey gives us calcium.
    4. Betal leaf warmed over fire and put on stomach relieves ache when child suffering with stomach ache.
    5. It is also crushed and applied on a wound as a poultice.
    6. Chewing pan acts as mouth freshener and gives relief when heavily eaten.
    Barley:
    • barley is rich in iron and phosphorus.
    • Barley water is useful in dysentery, fever, urinary and kidney diseases, and diarrhoea.
    • Roti with Barley powder, channa flour and  wheat flour controls diabetics.
    • Barley water is good for jaundice.
    • It is soothing and cooling.
    • It cures burning sensation in urine and helps its free flow.
      Caraway Seeds:
      1. Drinking water in which caraway seeds has been added, and boiled for 10 minutes helps in removing flatulence, stomach worms and bad breath.
      2. It gives strenth to body and coolness to the eyes.
      Cardamom:



        1. It is stimulant, flavouring agent and aromatic
        2. It is used in sweets and garam masalas
        3. It is useful in flatulence(wind in the stomach and bowels), intestinal colic, excessive headache, dryness of mouth, cough.
        Celery:
        1. Celery is an excellent tonic and most nutritive vegetable.
        2. It is rich in minerals and vitamins A,B & C.
        3. It can be eaten raw or in the form of juice.
        4. A combination of carrot and celery is excellent for overcoming problems of gout, arthritis, rheumatism and acid deposits in the body.
        Cinnamon:
        1. Intake of cinnamon powder regularly controls diabetics.
        2. Mix 1 tsp cinnamon powder, 2 tsp honey with water reduces joint pains.
        3. By applying cinnamon powder on forehead gives much relief to headache.
        4. Distilled water of cinnamon relieves abdominal colic, distention, nausea, vomiting and diarrhea.  
        5. It is used as a spice for masalas
        Cloves:
        1. Clove oil is useful in tooth troubles.
        2. It binds the bowels, stimulates appetite and aids digestion.
        3. It removes hoarseness of voice if chewed with or without sugar candy.
        4. It is used in vegetarian and non vegetarian curries.


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