Your Medicinal Plants

Pistachio, medicinal plants

Familia de Anacardiaceae

The Pistachio is a medicinal plant native to southwestern Asia and has spread its cultivation to the Mediterranean region and the United States. Iran is the largest producer of pistachios.
The scientific name of this herb is Pistacia vera L.
Other common names: pistah, pista, pistache nut. The pistachio belongs to the family of Anacardiaceae plants.
This herb is a small deciduous tree, 5 to 7 m. high, tends to lean and abundant branching and broad crown. The pistachio is a tree that tolerates drought, high temperatures, but does not tolerate high humidity.
Pistacia vera L. is a slow growing tree, but the plant is very long-lived, 150 to 300 years.
Pistachio leaves are pinnate and dioecious.
The fruits are small, long and sharp point and curved red and wrinkled, with edible kernels, called pistachio green color. Pistachios are rich in oil and have the virtue of calm and revitalize.
Is a medicinal plant; copies of these plants are either male or female.
Pistachio flowers have no petals and are unisexual, greenish-brown.
The fruit is a drupe, containing an elongated seed and edible kernel with a striking pale green color, smooth, hard shell. The seed is the edible part, with a very distinctive flavor. The cores are used to make ice cream, candies, roasted and salted whole also. When the fruit ripens, the shells are opened partially separated.
The shell of the pistachio is naturally a light brown color, but sometimes tinged with red in commercial pistachios.
Pistachio nuts are composed of protein, calcium, potassium, phosphorus, magnesium, sugars, oil, Vitamin A, Vitamin B9, folic acid, amino acids (thiamine, riboflavin, niacin)
Among the medicinal properties of this plant are: the nuts help lower cholesterol, help slow traffic, revitalize, and help maintain good health.

Recipes for this herb:

Pistachios are widely used in confectionery and in the manufacture of ice cream.
You get them a food coloring.
They are ideal for regular bowel movement for its fiber content.
They are an excellent aperitif as we feast on a very fast (for its fiber).
Its high content of polyunsaturated fatty acids, monounsaturated oleic acid helps to lower cholesterol.
Pistachios are an excellent source of many nutrients, including protein, vitamins and minerals essential for good health.
The pistachio is very rich in mineral inputs as potassium, calcium, phosphorus and iron.
Pistachios are the dried fruit with more vitamin A and vitamin B9.

False pepper

Familia de Anacardiaceae

The scientific name of this herb is Schinus molle L.
The family of this herb is Anacardiaceae.
The common names of this herb are: Anacahuita, Aguaribay, Molle, and False pepper.
The False pepper living in areas of broken hills, and is common in most of South America.
This medicinal plant is a tree resin that can reach 8 to 10 m. height, although in optimum conditions can be measured much more.
The trunk of Schinus molle L. bark is thick with persistent.
The foliage of this herb is persistent, your cup is wide, and this plant has branches hanging light green.
False pepper leaves are compound, pinnate, alternate, glabrous in the form of fern, are divided into many narrow leaflets and lanceolate smooth and bright green.
The flowers of this herb are yellowish, usually arranged in terminal panicles. This medicinal plant flowers in spring and summer.
The False pepper has shaped drupe fruits globose, reddish, meeting in panicles, with one seed in each fruit.
Part of the False pepper used for medicinal purposes are the leaves, resin, and bark. The fruits of this medicinal plant have a peppery taste, used as a condiment.
Some of the medicinal properties are anti-rheumatic, vulnerary and topical disinfectant, emmenagogue, anti-inflammatory, disinfectant, to treat pyorrhea against gonorrhea, antiseptic, sore throat.
The fruits of this herb contain: cyanidin-3-galactoside, cyanidin-3-rutinoside and peonidin-3-glucoside, in bark and leaves: linolenic acid, linoleic, lignoceric acid and stearic acid. In addition, there has been in the herb’s presence: alpha-amyrin, fisetina, gallic acid, glucose and fructose. Piperine, protocatechuic acid, quercetrina, isoquercitrina, rutin, beta-sitosterol, tannins, preisocalamenediol.
This medicinal plant has essential oil containing alpha-bergamonttrans-ene, bourboneno, alpha-and delta-cadinene, alpha-and gamma-calacoreno, calameneno, camphene, car-3-ene, carvacrol, vita-caryophyllene, gamma-copaene, croweacina, gamma-cubebeno, p-cymene, D-elemene, elemol, alpha-and gamma-eudesmol, germacrene-D, geraniol butyrate, beta-guaieno, alpha-humuleno, (+)-limonene, alpha-and gamma- muuroleno, muurolol T, myrcene, nerol hexanoate, alpha-and beta-phellandrene, alpha-and beta-pinene, sabinene, alpha-terpineol, gamma terpinene, seeds of this herb contain different fatty acids.

Recipes from this herb:

Salad: use of the leaves of this medicinal plant strawberries in different salads, after carefully washing the leaves.

Infusion: Boil 20-30 gr. of fresh or dried leaves of this herb in a quart of water or one tablespoon per cup, and take 2 cups per day after meals. Suitable as a febrifuge and to facilitate digestion.