Your Medicinal Plants

Sarsaparilla

Familia de Liliaceae

Sarsaparilla is a vine plant also known as Viper. This herb can grow to up to 50 m. long.
Belongs to the family Liliaceae and its scientific name is Smilax officinale, there are about 200 different species of Sarsaparilla but none with as many properties as Smilax officinale.
Sarsaparilla is a vine, with stems bear spines. The leaves are glossy and sometimes with spiny margins. The flowers are small, yellow, sweet perfume, hanging in inflorescences. There are male plants and female plants. The female are the small little fruits are reddish / purple.
The root of this herb is the part used for medical purposes, and looks long and tuberous.
Among their habitats are forests and brush areas, and covering the trunks of trees and shrubs.
Before our time, Sarsaparilla was already used by the natives of  Central America, for treating sexual impotence, rheumatism, skin diseases and as a tonic for physical weakness.
It is a medicinal plant that contains minerals such as: Aluminum, Calcium, Chromium, Cobalt, Phosphorus, Iron, Magnesium, Manganese, Potassium and Zinc, among others.
Sarsaparilla is a medicinal plant native to the Amazon, known in America and Europe for its excellent healing properties and therapeutic blood purification, blood sugar, atherosclerosis, diabetes, removes excess high cholesterol, high triglycerides, acid , arthritis, rheumatism, gout, cramps, numbness, leg swelling, fever, clean mucus and unhealthy adiposity, bronchi, lungs, asthma, choking, coughing, impurities of various kinds, cramps, stomach and intestinal inflammation, chronic gastritis, cysts and fibroids of the uterus and ovaries, diverticulitis, glaucoma, farsightedness, cystitis, headache, bad breath, cirrhosis, hepatitis, anti carcinogenic, liver purifying.
Do not drink during pregnancy, as recommended caution and care in heart problems.
The Sarsaparilla is one of the most important medicinal plants in natural medicine and homeopathy, in the form of drops, capsules, syrups, creams.

Recipes from this medicinal plant:

Infusion:  The part used for this recipe root beer must be the root.
You must place 1 tablespoon of the herb (finely chopped) per liter of water, boil and let stand 10 minutes. Store in the refrigerator.
3 cups are taken daily, half an hour before meals, 1 cup before breakfast, after lunch and after dinner. Take warm.
Sarsaparilla recommended for this infusion of asthma, choking, cough, bronchi, lungs.
For best results it should take this herb for not less than 9 days to 45 days.

Garlic

Familia de Alliaceae

Garlic is a medicinal plant that belongs to the Alliaceae family, the same as the onion. The scientific name of this medicinal plant is Allium sativum. Garlic is a medicinal plant originated in Central Asia, but there is evidence that had been used as a medicinal plant from long time ago, as it was known by the Egyptians over 3500 years ago. This herb has a strong smell and taste if eaten raw is a little spicy. Garlic is a perennial herb. Its leaves are thin, and up to 30 cm long. The roots are very long, can reach depths of up to 50 cm. Allium sativum is a vegetable, and its bulb is used medicinally and in cooking. This bulb is white skin, and consists of several segments (6 to 12) called teeth, each wrapped by a thin reddish-bank material. The flowers of this herb are white. This herb lowers blood pressure, cholesterol, aid in atherosclerosis, is anti-inflammatory, helps to increase the level of insulin in the body, thereby reducing the levels of blood sugar, and helps to fight fungi, bacteria and viruses. It is very important to know that raw garlic and garlic cooked have different properties, some medicinal properties are best when eaten raw, and some medicinal properties are better when the herb is cooked. Many of the medicinal properties of Allium sativum are due to allicin, the compound acts when garlic is chopped or crushed. The only problem is that allicin lasts a few minutes, so it is important to eat right away. When garlic is cooked, this compound is destroyed, but other compounds are released very beneficial, such as adenosine and ajoene. The allicin is very good to combat viruses and bacteria and adenosine and ajoene anticoagulants are highly effective and good for lowering cholesterol. This herb also contains these compounds: proteins, carbohydrates, lipids, Provitamin A, Vitamin B1, B2, B6, C, PP, Iron, Calcium, Magnesium, Phosphorus, Potassium, Sodium, and Fiber. Importantly, cholesterol treatment with this medicinal plant requires several months by eating garlic. Currently there are many pharmaceutical supplements of this medicinal plant, many of them without the characteristic odor of Allium sativum, for this reason many people prefer to consume garlic in this way.

Recipes from this herb:

* Boil 4 cloves of garlic in a quart of water, is very effective in cases of gout and should drink 2 glasses per day.

* Another way to consume garlic naturally is in salads. A very interesting and delicious recipe is a salad of tomato, oregano, olive oil (if preferred) and tiny garlic well, remember that once cut the garlic should be consumed promptly so as to retain the medicinal properties of allicin. Consuming raw this herb is indicated to combat respiratory infections processes, such as influenza, bronchitis, pharyngitis. Also diarrhea, kidney infections, cystitis, among many others.