This below given links will give more info about Brahmi:
1. http://www.herbsarespecial.com.au/free-herb-information/brahmi.html
2. http://www.riverhouse.com.au/factsheets/brahmi.html
3. http://www.natural-cure-guide.com/natural-cure/brahmi.htm
4. http://tulsee.blogspot.com/2006/11/miracle-herb-brahmi.html
5. http://www.palmlandtours.net/kerala/ayurveda/brahmi/brahmi.htm
Ashwagandha - (Withania somnifera)
Arjuna - (Terminalia arjuna)
The bark of tree is a cardiac stimulant and has a cooling and tonic effect. It is useful in arresting secretion or bleeding. It helps to relieve fever. It is also useful in removing calculi or stones formed in the urinary system, in promoting flow of bile and in the healing of wounds. Asthma, acne, diarrhea or dysentery, earache.
Amla - (Emblica officinalis)
The richest source of vitamin C, Amla is useful in throat and respiratory tract infections. It protects cells from free radical damage.
Brahmi confuse between "Gotu Kola" and "Bacopa monnieri"
The Brahmi plant resembles "Brooklime" in appearance, which is little wonder, as both plants belong to the Scrophulahaceae family. "Brooklime" is a rich source of Vitamin C, and can be used in salad- sandwiches, etc. Note, some herb books may refer to "Gotu Kola (CENTALLA ASIATICA)" which is Centella asiatica, as Brahmi, and it is sometimes given this common name, but note, Gotu kola is not "Bacopa monnieri".
Brahmi Daily Dosage:
It is always take raw springs. 3 to 4 grams daily. 3 grams is approximately 6 sprigs of stem 10 cm long with leaves. The herb can be dried, cut or powdered and tucked in gelatin capsules, and swallowed ideal for anyone who has difficulty swallowing a little bitterness.
Dosage of powdered plant:
1 to 2 grams daily. For therapeutic use, it is recommended that Brahmi may need to be taken for at least 1-3 months for significant effect. Brahmi can be used by any person to add quality to life. It is a remarkable herb.
Dosage of powdered plant:
1 to 2 grams daily. For therapeutic use, it is recommended that Brahmi may need to be taken for at least 1-3 months for significant effect. Brahmi can be used by any person to add quality to life. It is a remarkable herb.
Rock Samphire (Crithmum maritimum)
Rock Samphire is quite common round the coasts of Southern Europe and South and South-West England, Wales and Southern Ireland, but it is less common in the North and rare in Scotland. It does not occur in North America. In Australia it is very rare to find Rock Samphire in a (Herb) nursery. And yes, I do grow samphire plants. I will have them available for sale soon.
Rock Samphire is a perennial, frost hardy and easy to grow. It grows in its native environment from rocks and shingle and on cliffs. Pickled samphire was once so popular and saleable that men risked their necks to collect it from the cliffs. It grew abundantly on the Isle of Wight where, according to Coles, 'there is so great plenty that it is gathered, (yet not without danger) for some have ventured so far upon the craggy precipices that they have fallen down and broken their necks, so that '-making a rather sick joke-'it might be said they paid'. Coles described how the plant was pickled and sent to London and other places, 'of all the sawces (which are very many) there is none so pleasant, none so familiar and agreeable to Man's body as samphire, both for digestion of meates; breaking of the stone, and voiding of Gravell in the Reines and Bladder'.
Gerard wrote in 1597: The leaves kept in pickle and eaten in sallads with oile and vinegar is a pleasant sauce for meat, wholesome for the stoppings of the liver, milt and kidnies. Samphire leaves look like succulents and are at their best and freshest in spring, until early summer, before the plant flowers.
Culpepper wrote fifty years later, that it had in his days gone out of fashion, for it is well known almost to everybody that ill digestions and obstructions are the cause of most of the diseases which the frail nature of man is subject to; both of which might be remedied by a more frequent use of this herb.
Rock Samphire is a perennial, frost hardy and easy to grow. It grows in its native environment from rocks and shingle and on cliffs. Pickled samphire was once so popular and saleable that men risked their necks to collect it from the cliffs. It grew abundantly on the Isle of Wight where, according to Coles, 'there is so great plenty that it is gathered, (yet not without danger) for some have ventured so far upon the craggy precipices that they have fallen down and broken their necks, so that '-making a rather sick joke-'it might be said they paid'. Coles described how the plant was pickled and sent to London and other places, 'of all the sawces (which are very many) there is none so pleasant, none so familiar and agreeable to Man's body as samphire, both for digestion of meates; breaking of the stone, and voiding of Gravell in the Reines and Bladder'.
Gerard wrote in 1597: The leaves kept in pickle and eaten in sallads with oile and vinegar is a pleasant sauce for meat, wholesome for the stoppings of the liver, milt and kidnies. Samphire leaves look like succulents and are at their best and freshest in spring, until early summer, before the plant flowers.
Culpepper wrote fifty years later, that it had in his days gone out of fashion, for it is well known almost to everybody that ill digestions and obstructions are the cause of most of the diseases which the frail nature of man is subject to; both of which might be remedied by a more frequent use of this herb.
HERBAL PREPARATIONS
Infusion
Infusion or herb tea is made just like China tea. Use 1 heaped teaspoon of the fresh herb or 1 flat teaspoon of dried herb per cup. Poor boiling water over the herb, cover and let it steep for 10 minutes. Strain and drink. Never use metal containers.
Decoction
Decoctions are mainly used to extract the mineral salts and bitter principals of plants.
Hard plant material (roots, wood, bark and seeds): Boil 14 grams of plant material per cup of water in a non metallic container for 10 minutes. Steep for 6 minutes with the pot covert.
Green plant parts: The same as above but boil for 3 to 4 minutes. Or the green plant parts can be added to boiling water and boiled for the same time. Steep for 2 to 3 minutes.
Cold Extract
The preparation with cold water will preserve the most volatile ingredients and extract minor amounts of mineral salts and bitter principals.
Add double the amount of plant material used for an infusion to cold water. Let the mixture stand for 8 to 12 hours, strain and drink. Again don't use metal containers.
Tincture
Tincture is excellent for herbs that are harvested once a year like: Valerian and Echinacea.
Depending on the quantity of plant material fill a glass jar loosely with the dried herb or press firmly if using fresh herbs. Fill the jar 1/3 with gin, vodka, brandy or any other strong alcohol.
Fill the 2/3 of the glass with water. Seal, shake and let stand for 4 weeks in a warm place. Shake every day. In 4 weeks strain and pour in an amber bottle. Keep the bottle in a dark, cool place. Tincture will keep for a long time.
Use 10 drops in a glass of luke warm water.
Infusion or herb tea is made just like China tea. Use 1 heaped teaspoon of the fresh herb or 1 flat teaspoon of dried herb per cup. Poor boiling water over the herb, cover and let it steep for 10 minutes. Strain and drink. Never use metal containers.
Decoction
Decoctions are mainly used to extract the mineral salts and bitter principals of plants.
Hard plant material (roots, wood, bark and seeds): Boil 14 grams of plant material per cup of water in a non metallic container for 10 minutes. Steep for 6 minutes with the pot covert.
Green plant parts: The same as above but boil for 3 to 4 minutes. Or the green plant parts can be added to boiling water and boiled for the same time. Steep for 2 to 3 minutes.
Cold Extract
The preparation with cold water will preserve the most volatile ingredients and extract minor amounts of mineral salts and bitter principals.
Add double the amount of plant material used for an infusion to cold water. Let the mixture stand for 8 to 12 hours, strain and drink. Again don't use metal containers.
Tincture
Tincture is excellent for herbs that are harvested once a year like: Valerian and Echinacea.
Depending on the quantity of plant material fill a glass jar loosely with the dried herb or press firmly if using fresh herbs. Fill the jar 1/3 with gin, vodka, brandy or any other strong alcohol.
Fill the 2/3 of the glass with water. Seal, shake and let stand for 4 weeks in a warm place. Shake every day. In 4 weeks strain and pour in an amber bottle. Keep the bottle in a dark, cool place. Tincture will keep for a long time.
Use 10 drops in a glass of luke warm water.
Sugar Substitute and natural sweetener - STEVIA REBAUDIANA
The stevia plant has become a source for a popular low calorie sweetener in South America, the Orient, Israel, and is in fact the largest selling sweetener in Japan after sugar. Homoeopathically, stevia has been reported to be effective in the treatment of many diseases such as diabetes, skin diseases, hypertension, weight loss and infections to name just a few.Try a Natural, Non-toxic, Calorie-free Sweetener
Stevia is a herb that has been used as a sweetener in South America for hundreds of years. It is calorie - free, and the powdered concentrate is 300 times sweeter than sugar. Stevia is widely used all over the world. in Japan, for example, it claims 41% of the sweetener market, including sugar, and was used in Japanese Diet Coke until the company replaced it with aspartame to "standardize" worldwide. There have not been any reports of toxicity with stevia, which is consumed by millions of people daily.
Stevia is a herb that has been used as a sweetener in South America for hundreds of years. It is calorie - free, and the powdered concentrate is 300 times sweeter than sugar. Stevia is widely used all over the world. in Japan, for example, it claims 41% of the sweetener market, including sugar, and was used in Japanese Diet Coke until the company replaced it with aspartame to "standardize" worldwide. There have not been any reports of toxicity with stevia, which is consumed by millions of people daily.
Spirulina
Spirulina contains the most powerful combination of nutrients ever discovered in any herb, grain or other food. By taking the simple step of incorporating Spirulina into your daily diet you will be taking back the nutrients that your busy lifestyle can deny you.
Beta Carotene
The beta carotene in Spirulina is ten times more concentrated than that in carrots (rabbits everywhere were outraged when they heard). So where your eating deficiencies are fruit and veg related, Spirulina can fill the gap between reality and the four to nine fruit and veg servings that you should be having daily.
Protein
Spirulina is 60% protein, more than any other natural food. It contains all nine essential amino acids and only a few calories. Making Spirulina like a fat free steak in a tablet - without tomato sauce unfortunately.
Rare Fatty Acid - Gamma-linolenic acid (GLA)
Spirulina is the only whole-food source of the rare fatty acid Gamma-linolenic acid (GLA). This stuff has the handy little habit of reducing cholesterol, lowering blood pressure, easing pre-menstrual pain and reducing the symptoms of certain skin conditions such as eczema.
Iron
Most Australians, especially women, aren’t getting nearly enough iron. Spirulina is rich in iron, magnesium and trace minerals and is easier for the body to absorb than iron supplements. Cop that iron supplements.
Vitamin B-12 and B Complex
Spirulina is a great source of B-12 and B Complex, especially for vego’s, for healthy nerves and tissue as well as unusual phytonutrients for health and cleansing.
Beta Carotene
The beta carotene in Spirulina is ten times more concentrated than that in carrots (rabbits everywhere were outraged when they heard). So where your eating deficiencies are fruit and veg related, Spirulina can fill the gap between reality and the four to nine fruit and veg servings that you should be having daily.
Protein
Spirulina is 60% protein, more than any other natural food. It contains all nine essential amino acids and only a few calories. Making Spirulina like a fat free steak in a tablet - without tomato sauce unfortunately.
Rare Fatty Acid - Gamma-linolenic acid (GLA)
Spirulina is the only whole-food source of the rare fatty acid Gamma-linolenic acid (GLA). This stuff has the handy little habit of reducing cholesterol, lowering blood pressure, easing pre-menstrual pain and reducing the symptoms of certain skin conditions such as eczema.
Iron
Most Australians, especially women, aren’t getting nearly enough iron. Spirulina is rich in iron, magnesium and trace minerals and is easier for the body to absorb than iron supplements. Cop that iron supplements.
Vitamin B-12 and B Complex
Spirulina is a great source of B-12 and B Complex, especially for vego’s, for healthy nerves and tissue as well as unusual phytonutrients for health and cleansing.
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