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HERBAL ENCYCLOPEDIA ARNICA Mountain Tobacco Arnica montana, Linn.* Compositae Arnica is mainly noted for its medicinal properties, but is seldom used internally. Though it has stimulant and diuretic properties, it can be an irritant to the stomach and there have been cases of fatal poisoning. It is mostly used externally on bruises, wounds, and swellings. Arnica spreads rapidly by division and can be grown from seeds. The flowers are collected and dried as the bloom and the roots are collected and dried in the fall season. Arnica montana is a European native, but there are several species native to America. The American Indians used an arnica-based salve on stiff muscles and a tincture to gashes or open wounds. This was taught to early colonists. Applications of the tincture on wounds has been very helpful, but it may cause inflammations with repeated usuage. The European species was the variety used as an official drug plant until the mid 1940's. The Amercian variety was then added. Both have been used as pharmaceutical preparations for oral, intravenous, and external use. * System of nomenclature previous to Linnaeus ** System of binomial nomenclature devised by Linnaeus |
CULINARY HERBS CHIVES Chives is probably one of the best known herbs used in culinary dishes. Cream cheese and chives is used as a spread, cottage cheese and chives as a low calorie salad, and chives and sour cream as a topping on baked potatoes. Chives has been used on salads, soups, stews, eggs (different styles), sauces, and cooked vegetables. Garlic chives are chives with a garlic flavor and usually called Chinese Chives. They can be used like ordinary chives and are especially used in Oriental dishes for their characteristic flavor. Do you have your own use for a culinary herb that we can publish here? Please let us know and we'll publish it in another newsletter. |
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