Many people believe the best doctor is nature: it helps to recover practically from all dedougou and never slander their colleagues. Indeed, in handbooks on traditional medicine and nontraditional methods of treatment can to find a cure for any disease from small wounds, ulcers, cuts, ending with diabetes and pneumonia. And the experience of the ancient peoples of the world, particularly the prosperous Eastern civilizations, makes you believe in the miraculous properties of plants. The topic of this article: “the Benefits and harms of medicinal plants”.
Undoubtedly, medicinal plants contain biologically active substances that can help cure those or other diseases, but it is necessary to take into account the environmental condition of the area, where the collected plants, since they absorb all harmful chemicals from the environment. It is important to collect plants in accordance with the calendar: all the time! For example, the yarrow should be collected from July to September, and St. John’s wort in July.This is because at certain times the plant (or its separate parts: leaves, fruit, roots) accumulate the maximum number of medicinal substances: the leaves should be well formed, but fresh, flowers are blooming, but not crumbling,and the fruit is ripe but not yet falling. Continue reading
BlackBerry is a shrub of the family Rosaceae, with a height of 1-3 m. Stems erect or overhanging arcuate, angular, straight-lined or forward curved blades. The leaves are pinnate, with 3-5 leaves. The flowers are white or pink, collected paniculate at the ends of branches. The fruits of difficult shiny black drupes. Blossoms in may June, fruits in June — July. Good nectariferous. Widespread almost throughout Europe. Cultivated in America. It grows wild along river banks, moist forests.
Used Mature fruits and young leaves. The leaves are harvested during flowering, fruit – as they Mature. Fruits have sour-sweet, leaves a bitter taste. The smell is weak.
Chemical composition. In the fruit found glucose (2,88%), fructose (3,12-3,24%), sucrose (0,35—0,58%), ascorbic acid (15-18 mg %), carotene (up to 220 KE 100 g fruit), vitamin E, organic acids (2.2%), tannic and aromatic substances In the leaves found ascorbic acid (80-271 mg %), in seeds — a fatty oil (12.9 percent). Continue reading