Thursday, 27 June 2019

Betony Wood (Betonica OJicinalis)

The common wood betony had many leaves rising from the root. Which are somewhat broad and round at the end? It is roundly dented about the edges, standing upon long foot stalks, from among which rise up small, square, slender, but upright hairy stalks. There is with some leaves thereon, to a piece at the joints, smaller than the lower. Whereof are set more than a few spiked heads of flowers like lavender. Hence it is thicker and shorter for the most part, and of a reddish and purple color, spotted with white spots both in the upper and lower part.
Also, the seeds being contained in the husks that hold the flowers are blackish, somewhat long and uneven. The roots are a lot of white thread strings; the stalk perished, but the roots with some leaves thereon, abide all the winter. The whole plant is somewhat small.
It growth is normally in woods and delighted, in shady places.  It flowers comes in July, after when the seed is swiftly ripped, yet in its prime in May. The herb is appropriated to the planet Jupiter, and the sign Aries. Antonius Mum, physician to the Emperor Agustus Ctesar, wrote a peculiar book of the Virtues of this herb.
Use of Betony Wood
It is among other virtue said of it, that it preserved the liver and body of man from the danger of epidemical diseases. It also helps in from witchcraft also and supports those that loathe or cannot digest their meal. Moreover, those who have weak stomachs or sour belching and continual rising in their stomach using it closely either green or dry. Either the herb or root, or the flowers in broth, drink, or meat, or made into conserve syrup, water, electuary, or powder. As everyone may beat frame themselves unto, or as the time or season required; taken any of the aforesaid ways.
It supports in the jaundice, falling sickness, the palsy, convulsions, shrinking of the sinews, the gout, and those that are inclined to dropsy, those that have continual pains in their heads, although it turn to frenzy. The powder mixed with pure honey is no less available for all sorts of coughs or colds, wheezing, or shortness of breath, distillations of thin rheum’s upon the lungs, which caused consumptions.
The decoction made with mead and a little pennyroyal. It is good for those that are troubled with putrid agues, whether quotidian, tertian, or quartan and to draw down and evacuate the blood and humors. That by falling into the eyes, do hinder the sight. The decoction thereof made in wine, and taken, killed the worms in the belly, opened obstructions both of the spleen and liver. It cured stitches and pains in the back or sides.
The torments and griping pains of the bowels and the wind cholic, and mixed with honey purged the belly. It helped to bring down women's courses, and is of special use for those that are troubled with the falling down of the mother. The pains thereof, and caused an easy and speedy delivery of women in child-birth. It helped also to break and expels the stone, either in the bladder or kidneys. The decoction with wine gargled in the mouth eased the toothache.
It is suggested against the stinging or biting of venomous serpents, or mad dogs, being used inwardly and applied outwardly to the place. A dram of the powder of betony, taken with a little honey in some vinegar, doth magnificently refresh those that are over wearied by travel. It stayed bleeding at the mouth and nose, and helps those that evacuate blood, and those that are bursten or have a rupture, and is good for such as are bruised by any fall or otherwise.
Moreover, the green herb bruised, or the juice affect to any inward hurt, or outward green wound in the head or body. It will speedily heal and close it up: as also any veins or sinews that are cut; and will draw forth a broken bone or splinter, thorn or other things got into. It is no less profitable for old and filthy ulcers; yes, though they are fistulous and hollow. But some do advice to put a little salt to this purpose, being applied with a little hog's lard. Further, it helped a plague or sore and other bile’s and pushes.
The fume of the decoction while it is warm received by a funnel into the ears, eased the pains of them, destroys the worms, and cured the running sores in them: the juice dropped into them doth the same. The root of betony is displeasing both to the stomach and taste.  Whereas, the leaves and flowers, are having their sweet and spicy taste, are comfortable both to meat and medicine.
These are some of the many virtues Antonius Musa, an expert physician, for it was not the practice of Octavius Caesar to keep fools about him appropriates to betony. It is a very precious herb that is certain, and most fitting to be kept in a man's house. So, hence it is both in syrup, conserve, oil, ointment, and plaster. The flowers are usually conserved. 

60 Seconds Habit ! That Reversed Type 2 Diabetes and Melted 56 lbs of Fat

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Tuesday, 4 June 2019

Kohlrabi - A Member of Cabbage Clan

Kohlrabi is a hardy biennial grown as an annual and is a member of the cabbage clan. It has a swollen stem that makes it looks like a turnip growing on cabbage root. This swollen stem can be white, purple, or green, and is topped with a rosette of blue-green leaves. In German, kohl means cabbage and rabi means turnip a clue to the taste and texture of kohlrabi, though it is mild and sweeter than either of them.
Kohlrabi is a fair addition to the vegetables grown in northern Europe. In this countryside, nobody paid any attention until the 1800s. Kohlrabi is a biennial vegetable, a low, stout cultivar of wild cabbage. Kohlrabi is a similar species like cabbage, cauliflower, broccoli, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.

Where and When to Grow?

All Cole crops are hardy and can tolerate low 20°F temperatures. Kohlrabi tolerates heat better than other members of the cabbage family, but planting should be timed for harvesting during cool weather. Kohlrabi has a shorter growing season than cabbage. It grows best in cool weather and produces better with a 10° to 15°F difference between Day and night temperatures.
Those areas which have cold winters, so, plant for summer to early fall harvest. The South plant to harvest in late fall or winter. With spring plantings, start kohlrabi early so that most growth will occur before the weather gets too hot.

How to Plant Kohlrabi?

Kohlrabi likes fertile, well-drained soil with a pH within the 6.5 to 7.5 range. This discourages disease and lets the plant make the most of the nutrients in the soil. The soil should be high in organic matter. When preparing the soil for planting, work in a complete, well-balanced fertilizer at the rate of one pound per 100 square feet or 10 pounds per 1,000 square feet.
Cole crops are generally grown from transplants except where they’re’s a long cool period. Kohlrabi, however, can be grown directly from seed in the garden. Sow seeds in rows 18 to 24 inches apart and cover them with a quarter to a half inch of soil. When the seedlings are growing well, thin them to five or six inches apart you can transplant the thinning. Kohlrabi to cultivate cautiously to keep away from harming the shallow roots

Fertilizing and Watering

Fertilize before planting and again at midseason, at the same rate as the rest of the garden. The Essential Soil for Kohlrabi should have even moisture or it will become woody. In spite of it’s general names, it is not the same species as a turnip.

Pests & Diseases

The cabbage family’s traditional enemies are cutworms and caterpillars. Cutworms, cabbage loopers, and imported Cabbage worms can all be controlled by spraying with bacillus thuringiensis, an organic product also known as Dipel or Thungicide. Also, cabbage family crops are susceptible to yellows, club root, and downy mildew.
Lessen the incidence of disease by planting disease-resistant varieties when they're available; maintaining the general health of you’re garden, and avoiding handling the plants when the wet. If a plant does become infected, remove and destroy it so it cannot spread the disease to healthy plants.

Storing and Preserving

Kohlrabi will store for one week in a refrigerator or for one to two months in a cold, moist place. Kohlrabi can also be frozen. Some varieties of Kohlrabi are grown as feed for cattle. In the second year, Kohlrabi blooms and develops seeds, and comes in three different colors: white, purple, and pale green.

Serving Suggestions

Kohlrabi can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Small, tender kohlrabi is deliciously steamed, without peeling. As they mature you can peel off the outer skin, dice them, and boil them in a little water. Kohlrabi can also be stuffed, like squash- Try young kohlrabi raw, chilled, and sliced; the flavor is mild and sweet, and the vegetable has a nice, crisp texture.
You can also cook kohlrabi, then cut it into strips and marinate the strips in an oil and vinegar dressing; chill this salad to serve with cold cuts. Cooked kohlrabi can be served just with seasoning and a little melted butter or mashed with butter and cream. For a slightly different flavor, cook it in bouillon instead of water. Also, the bulbous kohlrabi stem is often used raw in salad or slaws. It has a texture alike to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.

Varieties of Kohlrabi

Many Kohlrabi varieties are usually available, including ‘White Vienna’, ‘Purple Vienna’, ‘Grand Duke’, ‘Gigante’, ‘Purple Danube’, and ‘White Danube’. The coloration of the purple types is superficial: the edible parts are all pale yellow. The leafy greens can also be eaten. One common variety grows without a swollen stem, having just leaves and a very thin stem, which is called Haakh. The Monj and Haakh are famous Kashmiri dishes made using this vegetable. Read More – Why You Need to Eat More Vegetables?