Coriander (Coriandrum sativum L.)

Coriander

Coriander (Coriandrum sativum L.) in the parsley family (Apiaceae) is native to Mediterranean Europe and western Asia.1 It is a strong smelling herb with a hollow stem and can grow to three feet high.

History and Traditional Use

The fruit (seeds) and leaves have been used traditionally as an aromatic carminative (reducing gas in the stomach and intestines), stomachic (stimulating digestion), and antispasmodic (treating spasms of smooth muscle such as the stomach). Coriander was used by Hippocrates and other Greek physicians and was later introduced to Britain by the Romans. It has been widely used around the world, from Africa to northern Europe where the seeds were mixed with bread. In the East, coriander has been used as an ingredient in curry.2 In traditional Chinese medicine, coriander was used to treat measles, dysentery, hemorrhoids, stomachache, nausea, and painful hernias.3

Modern Medicinal Use

Very few modern clinical studies have been conducted on coriander. However, the modern therapeutic efficacy of coriander is based on its use in well established traditional medicine, its nutrient composition, and phytochemical studies.1 Coriander has been approved by the German Commission E for internal use in dyspeptic complaints (disturbed digestion) and loss of appetite.4 It is also used as a treatment for complaints in the upper abdomen such as a feeling of distension (uncomfortable fullness), flatulence (excessive gas), and mild cramps.1 The fruits are still used as an aromatic carminative and in laxative preparations to prevent griping (bowel or stomach spasms). Coriander oil is primarily used as a flavoring agent in pharmaceutical preparations.3 In modern research, coriander exhibits antibacterial properties, which could be the mechanism by which coriander achieves its “odor control”.5

Modern Consumer Use

Coriander is used as an aromatic spice in many foods from stews to cakes and breads.6 The young leaves are commonly used as a garnish in cooking; they are known as Chinese parsley in Asian cuisine and cilantro in Spanish cooking.3 The fruit (seed) is sometimes used in products that help with digestion and intestinal gas. The seeds and oil are frequently used as flavor ingredients in many food products such as alcoholic and non-alcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, puddings, meat and meat products, condiments, and relishes. In cosmetics, the oil is used as a fragrance component in soaps, creams, lotions, and perfumes. The oil is also used in flavoring tobacco.3

References

1 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin (TX): American Botanical Council; Boston: Integrative Medicine Communications; 2000.

2 Grieve M. A Modern Herbal. Volume 1. New York: Dover Publications, Inc; 1971.

3 Leung AY, Foster S. Encyclopedia of Common Natural Ingredients

Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

4 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs&emdash;Therapeutic Guide to Herbal Medicines. Austin (TX): American Botanical Council; Boston: Integrative Medicine Communications; 1998.

5 Elgayyar M, Draughon FA, Golden DA, Mount JR. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection 2001;64:1019-24

6 Davidson A. The Oxford Companion to Food. New York: Oxford Press Inc.; 1999.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Comfrey (Symphytum officinale)

Actions: expectorant, demulcent, astringent, emollient, tonic, pectoral

Indications: comfrey is a famous herb with extremely important uses medicinally. A gentle expectorant as well as a soothing herb, it is used successfully in cases of bronchitis and irritable cough. Perhaps its most popular use is as a powerful healing agent in gastric and duodenal ulcers, including hiatus hernia and ulcerative colitus. It helps to stop internal bleeding due to its astringency. It also has a long historical use in the treatment of wounds, and in fact will cause cells to proliferate quickly. In fact, care must be taken in cases of broken skin or deep wounds, that tissue is not formed over infection, which can lead to abscesses.

Preparation and dosage: blend 1 or 2 teaspoonsful of the leaf or root into 1 cup boiling water. Simmer 10 minutes. Drink 1-2 x

daily. Tincture: take 1/2 teaspoon, 2 x daily.

Caution: comfrey, along with coltsfoot, contains pyrrolizidine alkaloids, chemicals that can cause liver toxicity if

taken in huge amounts. Some herbalists recommend against using these herbs. Although we disagree, you should

make your own mind up about these controversial herbs. One bit of data that you might be interested in is a study

done by noted biochemist Bruce Ames, PhD of the University of California at Berkeley. His data states that a cup of

comfrey leaf tea is less carcinogenic than an equal amount of beer.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Coltsfoot (Tussilago farfara)

Actions: expectorant, anti-tussive, demulcent, anti-cararrhal, diuretic, emollient, tonic, pectoral

Indications: soothing coltsfoot is a gentle expectorant as well as an anti-spasmodic. This combination makes it a natural choice for easing coughs in children, including whooping cough. Also strong enough for adults, it is frequently used in herbal blends for chronic and acute bronchitis, irritating coughs, emphysema, and asthma. The fresh, bruised leaves can be used to draw out and heal boils, abscesses and ulcers.

Preparation: blend 1 or 2 teaspoonsful of the leaves into 1 cup boiling water. Steep 10 minutes. Drink 3 x daily.

Caution: coltsfoot, along with comfrey, contains pyrrolizidine alkaloids, chemicals that can cause liver toxicity if taken in huge amounts. Some herbalists recommend against using these herbs. Although we disagree, you should make your own mind up about these controversial herbs. One bit of data that youmight be interested in is a study done by noted biochemist Bruce Ames, PhD of the University of California at Berkeley. His data states that a cup of comfrey leaf tea is less carcinogenic than an equal amount of beer.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Cloves (Syzygium aromaticum)

Clove

Clove (Syzygium aromaticum) in the eucalyptus family (Myrtaceae) is a tall evergreen tree with leathery leaves, native to warm climates. 1 It is believed to have originated in Southeast Asia, and is now cultivated in tropical regions worldwide. 2 The “cloves” are the dried flower buds.1 The stem and leaves are used also, but the flower buds and the oil which is extracted from them are more desirable for some uses.2

History and Traditional Use

Traditionally, cloves have been used to calm the stomach and relieve nausea.2 In Chinese medicine, clove oil has been used to treat hernias, diarrhea, and bad breath.3 The oil has been used topically as a counterirritant and as an anesthetic in dentistry.2

Modern Medicinal Use

Cloves are approved by the German Commission E for inflammation of the mucous membranes of the mouth and throat and for topical anesthesia in dentistry.4 Clove has been studied for use in the prevention of blood clotting and coagulation, and for its chemoprotective (protecting healthy tissue against anticancer drugs), and fever-reducing effects.1 In addition, ringworm, such as athlete’s foot, can be effectively treated with a tincture of clove.1 Internally, clove oil is used to reduce gas and vomiting.5 The oil also inhibits spasms and the production of histamine (the cause of allergic reactions), and is beneficial in healing stomach ulcers.1 Clove bud oil is applied topically to relieve the symptoms of toothache.5

Modern Consumer Use

Cloves are widely used in cooking. Clove bud and stem oils are commonly used as a fragrance component in soaps, creams, lotions, detergents, and perfumes.2 In aromatherapy, clove is used for viral hepatitis, amoebic diarrhea or dysentery, tuberculosis, and loss of strength or energy; however the oil can be sensitizing, so it should only be used in a highly diluted solution.6 Asian herbal teas often contain powdered cloves for flavor.7 Clove is used commercially to flavor many foods, beverages (both alcoholic and nonalcoholic), and tobacco.7

References

1 DerMarderosian A, Beutler JA. The Review of Natural Products: The Most Complete Source of Natural Product Information. 3nd ed. St Louis, MO: Facts and Comparisons; 2002.

2 Leung AY., Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

3 Jiangsu Institute of Modern Medicine. Encyclopedia of Chinese Drugs. Vol 3. Shanghai: Shanghai Scientific and Technical Publications;1977.

4 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs3Ž4Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.

5 Barnes J, Anderson LA, and Phillipson DJ. Herbal Medicines: a Guide for Healthcare Professionals. 2nd ed. Chicago: Pharmaceutical Press; 2002.

6 Schnaubelt K. Advanced Aromatherapy: The Science of Essential Oil Therapy. Rochester, VT:Healing Arts Press 1998.

7 Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press; 1985.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.