Modern Encyclopedia of Herbs

260 Pages·1970·13.439 MB·English

by  Joseph Kadans

:ncyclopedi
-
OF HERBS
HERB-O-MATIC LOCATOR INDEX
vith the
byJoseph M. Kadans, N.D., Ph.D.
A comprehensive, practical, up-to-date reference
ivork covering hundreds of herbs:
• common names • cooking uses • botanical names
cosmetic uses • growing conditions • medical uses
17.95
MODERN ENCYCLOPEDIA
OF HERBS
with the
Herh-O-Matic Locator Index
by JOSEPH M. KADANS, N.D., Ph.D.
Here's a handy, practical guide to the ancient and
modern uses of over 600 named herbs. It shows
you how herbs have been used for treating dis-
eases, for cosmetic purposes, and for adding new
zest and flavor to food.
You'll discover complete directions for obtain-
ing, preparing and applying practically every herb
reported to be useful in treating illnesses and ail-
ments, including:
• The herbs reportedly used to improve hearing,
sight, and the voice!
• Herbs known to condition andbeautify the hair!
• Herbs said to be used in love potions1
• The common vegetable known to be a powerful
nerve sedative!
• An easily-obtainable herb reported to provide
relief from the pains of arthritis!
• An herb said to keep the skin from wrinkling
and sagging!
• An inexpensive herb reported to ease the pain
of toothaches, backaches, earaches and head-
aches!
. . . plus hundreds of other simple herbal treat-
ments arranged for ready use in the unique
. . .
HERB-O-MATIC LOCATOR INDEX
This special feature instantly points you to the
herb that fits your needs. The Herb-O-Matic
works for you in three ways:
(1) starting with any ailment, you can look up
a wide variety of herbs for treating it.
(2) the Herb-O-Madc lists all the common names
for each herb, so you can find an herb in the
book no matter which name you know it by.
{continued on back flap)

Modern Encyclopedia
of
HERBS
with the
Herb-O-Matic Locator Index

Modern Encyclopedia
of
HERBS
with the
Herb-O-Matic Locator Index
JOSEPH M. KADANS, N.D, Ph.D.
Parker Publishing Company, Ina
West Nyack, New York
©
1970, BY
PARKER PUBLISHING COMPANY, INC.
West Nyack, New York
ALLRIGHTS RESERVED, NO PART OFTHIS BOOK
MAY BE REPRODUCED IN ANY FORM OR BY
ANYMEANSWITHOUTPERMISSION IN WRITINC
FROM THE PUBLISHER.
Library of Congress
CatalogCardNx^^ber: 72-124345
This book is a reference work, based on
research by the author. It includes his
studies as well as those of other author-
ities on various herbals. The directions
stated in this book are in no wise to be
considered as a prescription for any ail-
ment of any reader. The prescription of
anymedicationshouldbemade by aduly
licensed physican.
PRINTED IN THE UNITED STATES OF AMERICA
INTRODUCTION
Herbs were recorded in use as early as 2500 B.C. Ancient clay
tablets found revealed that the ancient Sumerians used them.
Also, the ancient Assyrians knew about the virtues of approxi-
mately 250 herbs. The ancient Egyptians, as early as 1600 B.C.,
used elderberry, pomegranate bark, wild lettuce, wormwood,
hemlock and other herbs for health. The Greeks of old used
herbs such as mustard, cinnamon, gentian, rhubarb and many
others. A pupil of Aristotle wrote ten books on the history of
plants and Alexander the Great made a number of expeditions
into Africa, Persia and India and brought back herbs in use
in those countries.
A Roman soldier and writer, Pliny, the Elder, wrote 47 large
volumes on natural history, containing information about 1000
plants.
Ancient physicians and philosophers used the herbs to cure
the sick. A German botanist. Otto Brunfels, as early as 1530
published three volumes with woodcuts of 229 plants, which
was the first publication of good botanical illustrations. A Por-
tuguese scientist, Garcia da Orta, in 1573, wrote a valuable trea-
tise on the herbs of India.
Carl Von Linne, a Swedish botanist, published material on
botany in 1737. The study of herbs was stated to be the mother
of all scientific discipline by Professor M. Schleiden of Jena
J.
in 1842.
The standing of herbology as a science in the United States
has been slow to develop but since the turn of the 20th century
has grown by leaps and bounds. It is called by various names
other than herbology, such as materia medica, botany, pharma-
cology, vegetable drugs, or pharmacognosy.
Herbs and spices. A dictionary defines an herb as a seed plant
which does not develop woody persistent tissue, as that of a
9
10 INTRODUCTION
shrub or a tree, but is more or less soft or succulent. A spice is
any of the various vegetable productions which are fragrant or
aromatic and pungent to the taste. Thus herbs may be spices as
well as herbs.
Most herbs and spices are dried or cured under the sun of
the countries in which they grow and are cultivated. For exam-
ple, the ginger root is dug from the earth and then is cleaned
before it is dried and exported. Sometimes it is also peeled and
sometimes some ginger root is boiled in sugar and preserved
before it reaches the consumer. Cloves are flower buds while
peppercorns are dried berries. The nutmeg is the dried seed
of the kernel of the fruit of a tropical tree.
Herbsasmedicines. The very first and onlytrue medicines ever
used were those derived from the vegetable kingdom. Any vege-
tables appearing on the table are considered as foods, while any
bitter tasting vegetable or growth is considered as a medicine.
It is almost forgotten that in the olden days bitters were com-
mon to the table. They were made from herbs that had ample
supplies of potash present and were very good tonics because
they contained potassium, a mineral that is the building cement
of muscle and nerve tissue. Animals, such as horses, often know
what foods are good for them. Horses will often eat fence rails
because the wood is filled to a degree with potash, containing
potassium.
Herbs as healing agents. Herbs act as astringents, alkalin-
izers, acidifiers, tonics, diuretics, diaphoretics, laxatives and serve
other purposes.
There is a class of herbs known as nervines, which are nerve
foods. These herbs are mineral foods furnishing potash, mag-
nesium and phosphorus. The nerves themselves are made up
of potassium, magnesium, phosphorus and sodium in a major
degree, although there are other elements. Lecithin is also a
major organic element and therefore the presence of lecithin in
the food is essential for the nerves to be regulated and relaxed.
Grains have an embryo in their centers and it is in the em-
bryo that lecithin. Vitamin E and phosphorus are found. This
is why whole grain cereals are so much better for us. Even