Pharmacognosy: Healing With Herbs, Part 2

Typically, a pharmacognosist is interested in isolating and describing the active ingredients, or bioactive molecules, of plants.

About Healing With Herbs

There are many people who regard herbal healing as superstitious based, antiquated or hocus-pocus.

How to Increase Testosterone Naturally

After the age of thirty, a man may lose up to two percent of testicular function each year and a corresponding decrease in testosterone level. We know that twenty to fifty percent of healthy men between the ages of 50 and 70 have lower than normal levels of testosterone.Andropause, a condition in which the testosterone level slowly declines with age, also decreases a man’s ability to enjoy sex and to develop good quality erections. It might be wise to consider natural therapies for this condition.

Long Pepper Comes in Black and White

Today, long pepper is an extremely rare ingredient in European cuisines, but it can still be found in Indian vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking.

Gardening with Lemongrass

Start your own lemongrass grove buy purchasing a few stalks from a local grocer. Lemongrass is easily found in Asian and Mexican food markets.

Fenugreek for Food and Health

The early Egyptians recognized it as a health-giving plant and used it as a medicine, for food and in religious ceremonies. Fenugreek was frequently grown outside harem windows for beauty and scent

Skullcap: Use in Natural Medicine

Ocmulgee skullcap is a better inhibitor of glioma in rat brain cells than the well known Chinese herb Scutellaria. It is on the USDA list of threatened plants. See German Journal on Herbal Medicine, 2009 (Skuhl’ kap) Scientific names: scutellaria laterifolia, scutelaria baicalensis Common names: American scullcap, blue pimpernel, blue skullcap, helmut flower, hoodwrot, haung-qin, […]

What is and How to Make Bouquet Garni

There are incredibly aromatic and inexpensive pre-made French bouquet garni, containing oregano, thyme, bay leaves. and more. If you make stews, soups, or roasts with any regularity at all, this is something you might like to have on hand.