Thursday, 18 August 2011

Herbal Medicine



Yes, you are now a dye ready for use. It is also true that just open a bottle and swallow a few tablets or capsules of a standardized extract. But sometimes make you want to see what they look medicinal plants in their everyday dress. Here is a good opportunity to find your soul for a time a hunter-gatherer or farmer ... Sow them! Pick them! Wild or cultivated, discover the nature!

Yarrow

The yarrow named for Achilles, who had discovered and used the plant to heal the wounds of his soldiers during the Trojan War. Although some argue that this is a different plant. He was also known as grass cutting, grass bleeding, grass-to-carpenters, grass-to-military, nose bleeds, all names that indicate their traditional jobs to care for wounds and injuries of all kinds. As for the name of "eyebrow of Venus", its origin remains unclear. Perhaps he is referring to the fact that the plant was supposed to help women discover who would be their prince charming? We will return later. In Quebec, it has been called "yarrow" and "herb turkey" by referring to the use of the plant in the diet of poultry. Finally, the "Yarrow" it is that its leaves are finely cut and gives the impression that there are miles where there is really only one.

The yarrow is normally very abundant in grasslands and old, farmers recognized him a strengthening effect on animals and livestock. "It contains volatile substances that stimulate appetite and strengthen their organization," Marcello wrote in 1965 Piccioni's Dictionary of animal feed (in four languages). He also said she gave a delicate flavor to the meat of sheep that ate fodder. Fabulous time that was the gardener weed was nutritious food for the farmer and where everyone was Up!

We can use the leaves in salads, but only in small quantities because they are rather bitter. To prepare cooked, they will first twenty minutes in boiling water to take away some of their bitterness and aroma, then drain and sautéed in butter or oil.

The leaves are also used to flavor beer. In Germany, they threw the seeds in wine barrels to ensure its conservation. The whole plant is sometimes used as a condiment, in place of the cinnamon or nutmeg.



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