Herbal Blog

Alugbati

Alugbati is a plant used a vegetable. It is rich in calcium, Vitamin B (Thiamine, Niacin & Riboflavin) and Vitamin C. It is a laxative and has soluble fiber that acts like magnet to ingested fat and subsequently reduce the risk of cardiovascular diseases. Regularly eating alugbati will help reduce degenerative disease. Red alugbati has the added property of higher amounts of xanthones, an antioxidant. It can also improve and regularlize bowel movement. B-complex vitamins help improve blood vessel strength.

Pancit pancitan or silver bush has historical roots in South America and Asian countries.  We often see this plant in our garden and grows without maintenance. It is so common that we do not even have to do propagate it because it propagates itself. What we commonly know is its use for arthritis and an essential component of the “pito-pito” recipe.  The usual preparation is a tea or drink made by a decoction of the succulent parts and leaves. However, we recommend its use as salad or eaten raw, mixed with tomatoes and onions for a daily dose to alleviate pain and swelling from arthritis. It contains essential oils and phytosterols. It can be used as topical but not for arthitis.

Topical use of pancit pancitan is best applied for skin infections such as boils and abscesses. It can induce diuresis when taken internally. Clinical studies on Peperomia pellucida showed the plant extract is not as effective compared with indomethacid to reduce pain but is more potent as anti-inflammatory agent, apparently interfering with prostaglandin synthesis. Prostaglandins are inflammatory mediators. If you gather pancit pancitan, make sure you wash the plant very well before eating it raw. The young stems can also be eaten raw.

Herbal teas are known for their property to help in relaxation. A common preparation in restaurants is tarragon tea. However, tarragon is a bit difficult to source. Alternatively,  basil  is easier to find in the supermarket and also not so difficult to propagate. An advantage in drinking herbal teas made form culinary herbs is the rich amounts of anti-oxidants. Therefore we recommend frequent intake of herbal teas. The active principle in herbal teas, in particular, basil tea, is the presence of aromatic oils or volatile oils. In preparing your own tea just put about 4 leaves of basil in a cup, pour boiling water and steep it for 5-10 minutes. Steeping is the preferred way which is done by just leaving the leaves in hot water, not a decoction. This procedure preserves the volatile oil from evaporating. You can also use holy basil which the Ayurvedic preparation.

Photos from:

www.mdidea.com/products/proper/Basil_Ocimumbasilicum_Photo01.jpg
www.fotolia.com/id/2353758
www.readersdigest.com.au/…/article96093.html