Herbal Blog

• 09Jul

  The Value of Eating Buds (Flowers and leaves)

  Food and Meals 3 Comments
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      The buds of plants, whether flowers or leaves, represent the part of the plant with highest biological activity. It also has a relatively high energy level in the plant itself and it is said that this is the part of the plant that is “building momentum” ready to burst into lots of energy.

  

      

     Among cultivated plants, we know that cabbages, brocolli and cauliflower are some of the vegetables that we are familiar that are buds in nature. However, we can also consume flowers of vegetables such as squash, ampalaya and gourd.

         Flowers of gourd (Patola) (Family Cucurbitaceae, Luffa acutangula) can be prepared as food with high nutritional value. It is a good source of anti-oxidants as well as source of calcium , iron and phosporus.

• 09Jul

  Ipil-ipil (Leucaena glauca Linn.)

  Medicinal Plants 8 Comments
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       The dried seeds of the plant can be used as anti-helmintic (against worms) especially roundworms such as ascaris. Powder the dried seeds using mortar. About 5 seeds can be consumed by children which can be repeated every 3-6 months.

   

• 09Jul

  Guava (Psidium guajava Linn.)

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     A decoction of fresh guava leaves can be used for wound cleaning to prevent infection and to facilitate healing of the skin with ulcers or wounds.

  How to use: Just wash the affected skin with the decoction of leaves. This can be done daily and can alos relieve itchiness.

• 08Jul

  Kamote (Ipomoea batatas Linn.)

  Food and Meals, Home Remedies 1 Comment
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     The leaves or so-called “kamote tops” are a good source of vitamins A, B and C, iron, calcium and phosphorus. The tubers (roots) are high in carbohydrates and are mainly starch. Kamote tops are very often eaten as local salad. Wash the vegetable well before eating. It can be eaten raw or just immerse in boiling water quickly and drain; mix it with tomatoes and onions with little soy sauce and lemon juice (kalamansi).

   

  

   

• 08Jul

  Malunggay (Moringa oleifera)

  Home Remedies 192 Comments
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      The parts of the plant that can be eaten as vegetable are the flowers, leaves and pods. It is a significant source of calcium, iron, phosphorus and vitamins A, B and C. It has also been reported to be beneficial in diabetes because it can lower blood glucose. This “wonder vegetable” can be mixed with a variety of food like tinola, fish with coconut milk, corn soup. For daily medicinal use, just prepare malunggay tea which is about 1 cup leaves boiled in 1 and 1/2 glass of water. Drink this daily. You can improve the taste by adding lemon grass (tanglad) or pandan leaves. A single preparation can be stored up to 2 days in a thermos bottle, however, a fresh preparation is always recommended.

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