Your Medicinal Plants

Condurango

Familia de Asclepiadaceae

The Condurango is a medicinal plant native to South America. It is produced in Ecuador and Peru.
The scientific name of this herb is Marsdenia condurango.
The Condurango belongs to the plant family Asclepiadaceae.
This herb grows as a vine, with villi, opposite leaves heart-shaped oval and many flowers axillary yellow-green, small. The fruits are follicles.
Is used for medicinal bark and fruits of this plant.
Among its medicinal properties is found that the Condurango is: healing in gastric ulcers and digestive system.
This herb is composed of: calotropina, vicentóxidos, vusetoxina, kendurina. Glucoside has been found, the condurangina. Most active substances are glycosides.
The root bark and stem is recommended as a digestive, carminative, tonic, soothing the stomach.

Recipes for this medicinal plant:

Infusion is an infusion prepared with 30 gr. Marsdenia condurango per liter of water. It should take 3 wells per day before meals. For its bitter taste stimulates stomach secretions and acts as an appetizer, for this purpose can also be taken as a tincture or wine.

Tincture: 200 d.c. alcohol of 60 º and 20 g of seeds Condurango. It should take ½ teaspoon diluted in warm water before each meal.

Wine: 900 d.c. sweet wine and 1000 d.c. tincture of this herb. A glass before each meal.

Dill, Anethum graveolens

Familia de Apiaceae

Dill is native to East, Persia and India. The scientific name of this herb is Anethum graveolens and belongs to the plant family Apiaceae.
This herb is an annual herb, known desire antiquity.
Dill living in rustic camps and steppe at low altitudes, up to 500-600 m., prefers sunny spots, and needs well-drained moist soil.
Anethum graveolens is an aromatic plant, measuring 30 cm. more than one meter in height. Its green stem, long, hollow, and has grooves along which give it a white and green hue.
The leaves of this herb are very thin and dark green.
The fruits are dark brown 5 mm.
Dill flowers are yellow. Its leaves and fruits are used in cooking as spices, and seeds, very similar to those of parsley, are used in the preparation of medicinal teas.
Among the common names of Anethum graveolens, we can find, Dill (as before he was appointed, drowns, dill, anella, anetaveron, dill, avezon domestic stinking fennel.
Anethum graveolens is used in the kitchen and is compatible with all other herbs are used fresh.

It is an herb widely used in Scandinavian cuisine: very important ingredient of marinated salmon. The fresh leaves of this plant are used in salads, fish dishes and sauces to accompany fish. Its seeds are used primarily to flavor pickles and vinegar can be added to cakes, breads, fish and rice dishes.
resh flowers and fruit of this plant are used to prepare pickles and dill to make vinegar.
Among the medicinal properties of this plant are that stimulates digestive secretions and is used against flatulence and dyspepsia. It is recommended in cases of spasmodic hiccups, uterine cramps, menstrual cramps, flatulence, gastrointestinal spasms, breast, burns, skin ulcerations, carminative, and provokes urine, and antiseptic.
This herb is composed of essential oils and essential oil that is rich in limonene, eugenol and anethole, among others, that such actions give carminative, so it is very convenient in cases of flatulence and heartburn caused by foods difficult to digest. Its content of coumarins, flavonoids and caffeic acid and chlorogenic give lactogogue properties, that is, it increases the formation of breast milk.

Recipes for this herb:

Infusion: to prepare an infusion of 20 r. Dill seeds per liter of water. It should take 3 cups per day, and is used as a digestive and carminative.

In external use the seeds of this herb have emollient and antiphlogistic. Bath is heated to a pint of olive oil with a tablespoon of seeds, keeps a low heat for 1 hour. Apply warm over boils, pimples, etc. Soothes the pain and helps rapid maturation.

Tincture: you can make excellent digestive Dill making a tincture with 200 cc alcohol of 60 º and 40 gr. seeds of this herb. It is advisable to dissolve one teaspoon in coffee or tea to be taken after meals.

Acacia

Familia de Fabaceae

Acacia is a medicinal tree. The scientific name is Acacia caven.
It is a medicinal plant belonging to the family Fabaceae.
The Acacia is a medicinal plant that lives in South America, not tropical.
This herb is a deciduous tree, very thorny, with many branches. Their spines are whitish and about 2 cm. long.
Can grow to about 5 m. high. Acacia leaves are light green is small, compound and alternate.
The flowers of these medicinal plants grow in groups of 2 or 3, are yellow and fragrant, about 1.5 cm. in diameter.
The fruits of this herb are cylindrical in shape, about 5 cm long and black. The seeds of these fruits are rich in tannins.
The part of the plant used medicinally is the leaves, and seeds. The leaves of this herb are used as healing and seeds as a digestive.
The leaves and stems of this herb have antiphlogistic and soothing properties.
The flowers of this herb are used in perfumery, and they also extract essential oils.

Recipes for this herb:

Cooking: Boil 20 gr. Acacia per liter of water. Take 3 cups per day of this brew. It is used in cases of sore throat, you can add honey and drink warm. It’s soothing voice loss and hoarseness.

External uses: as cooking can be used to wash wounds and sores because it has astringent properties. Highly recommended to wash burns, because it accelerates healing.