Rose water is a flavored water that made by rose petals in water, a by-product of the production of rose oil for use in the aroma. Rose water, as a component in some cosmetic and medical preparations, also used to flavor food and for religious purposes throughout Europe and Asia . Rose syrup is made from rose water, with sugar added. Origin The tillage of various aromatic flowers for gaining perfumes including rose water may date back to Sassanid Persia. The modern mass production of rose water through steam distillation was refined by Persian chemist Avicenna in Medieval Islamic world which led to more efficient and economic uses for perfumery industries. This allowed for more efficient and beneficial trade. Roses have been used medicinally, nutritionally, and as a source of perfume, since ancient times. The ancient Greeks, Romans, and Phoenicians considered large public rose gardens to be as important as croplands such as gardens and wheat fields. Rose perfumes are made from rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Iran (Persia). Rose water is a by-product of this process. Uses Eatable Rose water has a very distinctive flavor and it is used heavily in Persian and Middle Eastern cuisine especially in sweets such as nougat, gumdrops, and baklava. Rose water is used to give some types of Turkish delight (like Rahat lokum) with their distinctive flavors. In Iran, rose water is also added to tea, ice cream, cookies and other sweets in small quantities. In the Arab world, Pakistan and India it is used to flavor milk and dairy-based dishes such as rice pudding. It is also a key ingredient in sweet lassi, a drink made from yogurt, sugar, and various fruit juices, and
Rose water is a flavored water that made by rose petals in water, a by-product of the production of rose oil for use in the aroma. Rose water, as a component in some cosmetic and medical preparations, also used to flavor food and for religious purposes throughout Europe and Asia . Rose syrup is made from rose water, with sugar added.
Origin
The tillage of various aromatic flowers for gaining perfumes including rose water may date back to Sassanid Persia.
The modern mass production of rose water through steam distillation was refined by Persian chemist Avicenna in Medieval Islamic world which led to more efficient and economic uses for perfumery industries. This allowed for more efficient and beneficial trade.
Roses have been used medicinally, nutritionally, and as a source of perfume, since ancient times. The ancient Greeks, Romans, and Phoenicians considered large public rose gardens to be as important as croplands such as gardens and wheat fields.
Rose perfumes are made from rose oil, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Iran (Persia). Rose water is a by-product of this process.
Uses
Eatable
Rose water has a very distinctive flavor and it is used heavily in Persian and Middle Eastern cuisine especially in sweets such as nougat, gumdrops, and baklava. Rose water is used to give some types of Turkish delight (like Rahat lokum) with their distinctive flavors.
In Iran, rose water is also added to tea, ice cream, cookies and other sweets in small quantities. In the Arab world, Pakistan and India it is used to flavor milk and dairy-based dishes such as rice pudding. It is also a key ingredient in sweet lassi, a drink made from yogurt, sugar, and various fruit juices, and it is also used to make jallab. In Malaysia and Singapore, sweet red-tinted rose water is mixed with milk, which then turns pink to make a sweet drink called Bandung. Rose water is frequently used as a halal substitute for red wine and other alcohols in cooking; the Premier League offer a rose water-based beverage as an alternative to champagne when rewarding Muslim players.
Marzipan has long been flavored with rose water. It is originated in the Middle East and arrived in Western Europe by the Middle Ages; it continues to be served as a postprandial snack. Rose water was also used to make Waverly Jumbles.
American and European bakers enjoyed the floral flavoring of rose water in their baking until the 19th century when vanilla flavoring became popular.
In parts of the Middle East, rose water is commonly added to lemonade or milk.
Cosmetic and medicinal use
Rose water is a usual component of perfume. A rose water ointment is occasionally
used as a softener, and rose water is sometimes such as cold creams used in cosmetics.
Medicinal use-Ayurveda(the traditional Hindu system of medicine): In India, rose water is used as eye drops to clear them. Some people also use rose water as spray applied directly to the face for natural fragrance and moisturizer, especially during winters. They have also used sweets and other food preparations . They are often sprinkled rose water in weddings to welcome their guests.
Religious uses
Rose water is used as a fragrance in religious ceremonies such as Muslim, Hindu, and Zoroastrian. Water used to clean the Kaaba, the Qibla for Muslims located in Mecca, combines water from the Zamzam Well with rose water as an additive. In the Indian subcontinent during Muslim burials, rose water is often sprinkled in the dug grave before placing the body inside. Rose water is used in some Hindu rituals as well. Rose water also figures in Christianity, particularly in the Eastern Orthodox Church.
Composition
Depending on the origin and type of producing the method of rosewater obtained from the sepals and petals of Rosa × Damascena from Central Iran through steam distillation. Phenylethyl alcohol is responsible for the typical smell of rose water but not always present in rosewater products.
Mint, Oregano or Puneh (scientific name : Mentha ) the plant from the class of petal continuous split, the leader of the Lamiaceae family and from the green vegetables. This plant has all the essential properties of oregano but the leaves have low wool. The oil is softer than oregano and the leaves have cuts alongside. Minit is a plant that is perennial and herbaceous. It has two types of stems creeping and underground. Among the roots, a small, leafy branch vertically out, which the leaves of that they are cross, oval, pointed, toothed and slightly covered with crack and it smells fragrant and pleasant smell from all parts of them. The stem of this plant rectangular and has the red to purple color. The flowers appear in July and August. The flowers have Rose or Purple-violet and grow in large numbers in the vicinity of each other in complex ways. Mint plant with aerial roots and stems straight and it is square, and the leaves are 3-5 inches, and across, it is spear or spindle, the margin has been deep cuts, cuts its sharp edge .Mint leaves have the little crack. Green Mint usually cultivated in all parts of a world. This plant is going in northern Iran and near Tehran wild and farmed. Red Mint is the kind of mint that grow in mild and shallow waters at the river's edge and go and because of red leaves, it has Red Mint name. Medicinal properties and applications It has all effects of troops , the spoiler, and mucus of oregano. Menthol in peppermint specifically inhibits the production of 3 Mediator elicited inflammation. The synthesis of leukotriene B4, Prvstaklandyn and IL-1 is inhibited by menthol. So it is very effective in the treatment of inflammatory diseases such as bronchial
Mint, Oregano or Puneh (scientific name : Mentha ) the plant from the class of petal continuous split, the leader of the Lamiaceae family and from the green vegetables. This plant has all the essential properties of oregano but the leaves have low wool. The oil is softer than oregano and the leaves have cuts alongside.
Minit is a plant that is perennial and herbaceous. It has two types of stems creeping and underground.
Among the roots, a small, leafy branch vertically out, which the leaves of that they are cross, oval, pointed, toothed and slightly covered with crack and it smells fragrant and pleasant smell from all parts of them. The stem of this plant rectangular and has the red to purple color. The flowers appear in July and August. The flowers have Rose or Purple-violet and grow in large numbers in the vicinity of each other in complex ways.
Mint plant with aerial roots and stems straight and it is square, and the leaves are 3-5 inches, and across, it is spear or spindle, the margin has been deep cuts, cuts its sharp edge .Mint leaves have the little crack. Green Mint usually cultivated in all parts of a world.
This plant is going in northern Iran and near Tehran wild and farmed.
Red Mint is the kind of mint that grow in mild and shallow waters at the river’s edge and go and because of red leaves, it has Red Mint name.
Medicinal properties and applications
It has all effects of troops , the spoiler, and mucus of oregano.
Menthol in peppermint specifically inhibits the production of 3 Mediator elicited inflammation. The synthesis of leukotriene B4, Prvstaklandyn and IL-1 is inhibited by menthol. So it is very effective in the treatment of inflammatory diseases such as bronchial asthma, allergic rhinitis, and colitis. From Mint tissues also gain a crystallization of camphor that can be used like as ordinary camphor.
It consumes in brewed of mint leaves to use for strengthening and fix stomach and intestines.
Dried and soft leaves of mint are for rosy yogurt and buttermilk and fried it in oil in the name of fragrant mint known used for some Ashs.
Nature of the mint is hot and dry.
After the meal, you can use mint for indigestion.
It is a good, cool and useful drink for summer. Boil 10 grams of mint in 1 liter of water and drink. Don’t use it every day.
As same as tea have 1 grams of mint but not every day.
It is a good cleansing Milk for oily skin:20 grams fresh mint, mixed chopped fresh parsley with milk and remain it for 12 hours, then smooth it and keep it in the refrigerator . It is good for oily skin and even for pimples and blemishes.
To avoid louse wash your hair with sodden mint.
After food and in the afternoon it is good to have sodden mint for the people who have Cholesterol.
It makes blood concentration natural.
For treatment of ear pain mixed Mint juice with honey and soaked cotton in it and put it in your ear.
Drink mint and Veneris in the afternoon and morning for heart pain and suffocation.
When preparing pickles use mint for being good for nerve.
Bread and cheese and mint are very effective ,to strengthen the nerves.
Chewing mint leaves are effective in relieving hiccups.
Mint is effective for ear pain relief; mixed it with a little honey and rubbed around the ears and earlobes.
Espand ( scientific name : 'Peganum harmala'),is perennial herbaceous from dark Nitrariaceae . Espand plant height is about 30 to 50 cm in length. It seems that this plant looks like the plants that have green leaves with narrow and irregular divisions. The flowers of this plant are coarse with thin Sepals and Large petals in white greenish color. Espand fruit is the capsule and it has multiple black seeds. From thousand years ago Espand seeds are using in many different ritual cultures and spiritual world. It is especially used in ancient cultures of the Middle East. The importance and holiness of Espand in history are full of value and some of the historians believe that the mythical plant is Espand. Espand Flowers and specially Espand seeds are rich in alkaloids of the Beta- carboline group that they are all Monoamine oxidase inhibitor, so drink the Espand sodden in small quantities (1 to 3 grams) has the value of antidepressant and sedative and in large size (3 to 15 grams) has psychoactive for the body. But because of the breakdown of the enzyme of monoamine oxidase in the liver by Espand alkaloids , the tyramine in food (alcohol, cheese, sausages and most protein and dairy products, fruits and fish remains, etc. )that normally break by this enzyme can be the reason of severe high blood pressure and heart rate, various headaches, shock, convulsions and even death if untreated soon. So from before 48 hours to after 48hours peoples must not use these kinds of foods that contains tyramine. Some the others extremely dangerous interactions and fatal should be discontinued at least 2 weeks in advance: Anti-depression pills such as Serotonin reuptake inhibitors like Citalopram, amphetamines, including ecstasy and methamphetamine (glass), cocaine, morphine. Historical use To protect from the evil eye
Espand ( scientific name : ‘Peganum harmala’),is perennial herbaceous from dark Nitrariaceae .
Espand plant height is about 30 to 50 cm in length. It seems that this plant looks like the plants that have green leaves with narrow and irregular divisions. The flowers of this plant are coarse with thin Sepals and Large petals in white greenish color. Espand fruit is the capsule and it has multiple black seeds.
From thousand years ago Espand seeds are using in many different ritual cultures and spiritual world. It is especially used in ancient cultures of the Middle East.
The importance and holiness of Espand in history are full of value and some of the historians believe that the mythical plant is Espand.
Espand Flowers and specially Espand seeds are rich in alkaloids of the Beta- carboline group that they are all Monoamine oxidase inhibitor, so drink the Espand sodden in small quantities (1 to 3 grams) has the value of antidepressant and sedative and in large size (3 to 15 grams) has psychoactive for the body.
But because of the breakdown of the enzyme of monoamine oxidase in the liver by Espand alkaloids , the tyramine in food (alcohol, cheese, sausages and most protein and dairy products, fruits and fish remains, etc. )that normally break by this enzyme can be the reason of severe high blood pressure and heart rate, various headaches, shock, convulsions and even death if untreated soon. So from before 48 hours to after 48hours peoples must not use these kinds of foods that contains tyramine.
Some the others extremely dangerous interactions and fatal should be discontinued at least 2 weeks in advance:
Anti-depression pills such as Serotonin reuptake inhibitors like Citalopram, amphetamines, including ecstasy and methamphetamine (glass), cocaine, morphine.
Historical use
To protect from the evil eye in Turkey people hang dried capsules of Peganum in homes and cars. In Morocco highly use to protection from the Jen . In Syria, Iraq, Saudi Arabia, Jordan and many other countries, like Iran use Espand dry seeds to protect from the eye and Strangers view put them in the fire and read a special prayer that is different in every culture and dies the smoke to themselves and the other persons in around. This tradition uses by the different persons from several religions such as Islam, Zoroastrianism, Christianity, Judaism, and Hinduism .
In some versions of prayers that are read in the time of the ceremony, they say the name of the ancient Zeostrian king Naqsha band that that first time received these names from five guardian angel named Yzdha. This tradition of burning Espand in the fire for the cleansed smoke Infiltrated to Hindi Kashmir and they use it in their wedding parties to remove darkness from bride and groom life.
In Iran and Turkey people prepared red color from the Espand and that was known as Iran red and used it to coloring wool , carpet and rug manufacturing. In fact, what made the red color to the Espand is Alkaloids that has Psychedelic properties, and to obtain such thick color that is appropriate for the coloring, high percentage of solved Alkaloids needs. With this High thick color, they can enter the body through contact with the skin and has the Psychedelic effect on the body. As past carpet weavers had directly contact with these colors so many historians believed that the stories about Flying carpets, geometric patterns, and designs on Persian rugs are from Alkaloids effect on the carpet weavers body.
Medicinal properties
In the body Monoamine, oxidase enzymes have the task to breakdown many natural molecules that people comnsumpted . One of the important molecules is indole alkaloids that is one of the most powerful psychotropics.
Btakarbvlyn alkaloids inside the Espand by inhibiting the monoamine oxidase enzyme cause that comes to be inactive psychoactive such as dimethyltryptamine that would be otherwise crushed completely by monoamine oxidase, now it can cross over into the brain without the hassle of liver and the effects of the psychotropic liver .
Espand is also causing to be prolonged and worsen the effects of the remain active alkaloids such as LSD and psilocybin.
In extracts of the traditional plants, it will use to increase milk , excretion of milk secretion, excretion of intestinal worms, treating rheumatism, increase sexual potency as well as a painkiller to went relieve stomach pain.
Roasting Espand seeds in order of someone is known as avoid the evil eye with some impressive.
In the laboratory, researches used Espand extracts to destroys microbes. Some extracts such as the result extracts Callus has the anti-microbial properties
Callus extracts have anti-microbial properties against microbes such as Staphylococcus aureus , Escherichia coli, and Candida albicans has shown.
Recently alkaloids Btakarbvlyn in plants and Espand seeds
Borage plant and savory properties that many families use it, in different ways can be Borage desire, but tail off it is customary . One of the wonders of the Alborz mountain range that Mount Damavand is massive, that is growing several kinds of medicinal plants which have many therapeutic effects exclusively on the slopes of the mountain and they are not in the mountains of the effect of the action. The Iranian press has already spoken of one of these plants and magical effects and wrote it stated that foreign experts have seed to other countries, but it will take hard work have failed because the plant is an only original birthplace of green . However, they say in the ancient books of borage "language Thawri" but in fact, it has no another kind of name. In none part of the world except Iran Alborz mountain you cannot find this plant and other countries are going wrong and borage it is known only in Iran and there is no relation between them. About a century it would be wrong for doctors and pharmacists and they were in misled and wiped Borage . They confused plants with each other, their only goal is a little bit similar, they do not have any common properties and the medical interests are conflicting with each other and the size of the flowers are different . Borage in Iran and Europe and America have a great reputation. Traditional doctors used from Borage for a treatment of many diseases . The new doctors knew properties of Borage that were prescribed for another batch of diseases . Why Iranians use only borage ? medical benefits are only goals. Borage is blue and the flowers are like pomegranate and egg circular (ring – shaped) and glazed in
Borage plant and savory properties that many families use it, in different ways can be Borage desire, but tail off it is customary .
One of the wonders of the Alborz mountain range that Mount Damavand is massive, that is growing several kinds of medicinal plants which have many therapeutic effects exclusively on the slopes of the mountain and they are not in the mountains of the effect of the action.
The Iranian press has already spoken of one of these plants and magical effects and wrote it stated that foreign experts have seed to other countries, but it will take hard work have failed because the plant is an only original birthplace of green .
However, they say in the ancient books of borage “language Thawri” but in fact, it has no another kind of name.
In none part of the world except Iran Alborz mountain you cannot find this plant and other countries are going wrong and borage it is known only in Iran and there is no relation between them.
About a century it would be wrong for doctors and pharmacists and they were in misled and wiped Borage .
They confused plants with each other, their only goal is a little bit similar, they do not have any common properties and the medical interests are conflicting with each other and the size of the flowers are different .
Borage in Iran and Europe and America have a great reputation.
Traditional doctors used from Borage for a treatment of many diseases .
The new doctors knew properties of Borage that were prescribed for another batch of diseases .
Why Iranians use only borage ? medical benefits are only goals.
Borage is blue and the flowers are like pomegranate and egg circular (ring – shaped) and glazed in the Alborz mountains.
Another plant in Isfahan and some other countries, know as “Mrmakhvz” that has blue small and round flower.
Unfortunately none of the properties of Borage are not original, but instead had other interests that European researchers are beginning to realize it. As it turned out, twigs, flowers, and leaves of this plant have been some dander, urine, and sweat too much.
Let’s check out these two plants and introduce and explain their interests separately :
Borage
Original Borage
Borage plant is automotive, comes to action exclusively on the slopes of the Alborz Mountains. It is not cultivated yet and it is not tame.
Borage is nourishing of the spirit and exclusive members of the body. Strengthens the human’s five senses , or rather, eighteen senses.
This plant make stomach soft and it is open Gallbladder, make Soda mucus from the stomach burned off and ity has eliminated the effects.
Other properties of Borage is for delirium ,pleurisy, melancholy and madness drink boiled Borage along with other drugs.
Boiled borage is exhilarating, and it is open the face paint.
Another feature of Borage is that make the chest soft, and shortness of a breath and cure the sore throat.
One of the properties of borage is that it is helpful, apprehension and fear destroys and sorrow, and it is for those with low self-talk.
For shortness of breath, boiled borage honey is prescribed.
Borage properties
The other properties of Borage are such as: chewing the fresh loaf of Borage leave is good for treatment of purulent boil inside the children mouth, Thrush and
Loose teeth rot, treating the heat of mouth it is beneficial. It has2 to5ounces food part.
Borage sweat is useful for sodium diseases, obsessive and suffocating.
Borage is prevented from Cancer and it has magnesium.
New research suggests that aqueous extracts of borage are the safe and effective drug for the treatment of patients with obsessive-compulsive disorder.
New research suggests that aqueous extracts of borage are the safe and effective drug for the treatment of patients with obsessive-compulsive disorder .
Borage contains mucilage, flavonoids 15/0% and the aglycones of anthocyanins and cyanidin Dlfynydyn to the 34/13 percent and small amounts of pyrrolizidine alkaloids have been right.
Fine flowers have the white tail and purple petals. Fresh leaves contain lots of Vitamin C.
Therefore this plant doesn’t have dandruff and it does not make lots of sweat or urine.
Borage
This plant doesn’t have Persian name and it is not clear from when we have it in Iran and planted in Tabriz. Ibn Bitar the famous old herbalist that he was Andalusian and later he come to minor Asia said Marmakhuzto this plant.
Flower ,twigs, and leaves of Borage has dandruff , it has the glazing materials and a bitter substance that therefore increase sweat and urine of the body.
This plant crushed and destroyed stone in the kidney and bladder.
Borage contains Omega-6 fatty acids such as linolenic acid, which is useful for arthritis.
A poultice of fresh and mashed leaves of Borage opens wen and it is useful for the treatment of the burn, fire, sunstroke.
In Iran traditional medicine it was useful for the treatment of dropsy and the patent must eat about15-20 grams of this plant when they have fast.
Therefore this plant is not good for the people with Meningitis and
Pleurisy diseases .
Harms of Borage plant:
Because Borage has Alkaloid it is not good for children and pregnant women.
First were domesticated by the Medes to feed their horses. Hey, the principle is the desert origin and right now it is cultivated in all temperatures regions of the subcontinent. Scientific Classification of Hay Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Tribe: Trifolieae Genus: Medicago Species: M. Sativa Morphology Alfalfa is a perennial or permanent plant with straight roots and it is known as the primitive root , In parallel with the emergence of the primary root, Hypocotyl is placed below the soil surface and with elongation in the bottom of cotyledons cause germination and make the seed out of the soil . Sprouts Alfalfa at this time shows particular sensitivity to too much water, water shortages, soil salinity or crusting of the soil surface . If at this time the soil surface crust close, hay Hypocotyl arched that is below of the soil surface it cannot easily be removed from the soil if the Alfalfa split peas can be removed from the soil surface at this time germinate Alfalfa only have two cotyledon edges that the leaves seem inflated . This preliminarily simple leaves are usually heart-shaped and they don’t have similarity with original leaves of Alfalfa. After a while, the first compound ternate leaves of Alfalfa are emerging that gradually with continued growth and development other citrus leaves are formed. In addition to the Alfalfa primary straight roots, it has also lateral roots that they are come from the border cells of the of the roots of the central cylinder the factor of Alfalfa success in resistance to all adverse factors and also uses the food on the earth have a strong root system. The height of Alfalfa is one meter and its leaves are trifoliate , they are pointed leaflets, green and
First were domesticated by the Medes to feed their horses. Hey, the principle is the desert origin and right now it is cultivated in all temperatures regions of the subcontinent.
Scientific Classification of Hay
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Trifolieae
Genus: Medicago
Species: M. Sativa
Morphology
Alfalfa is a perennial or permanent plant with straight roots and it is known as the primitive root , In parallel with the emergence of the primary root, Hypocotyl is placed below the soil surface and with elongation in the bottom of cotyledons cause germination and make the seed out of the soil .
Sprouts Alfalfa at this time shows particular sensitivity to too much water, water shortages, soil salinity or crusting of the soil surface .
If at this time the soil surface crust close, hay Hypocotyl arched that is below of the soil surface it cannot easily be removed from the soil if the Alfalfa split peas can be removed from the soil surface at this time germinate Alfalfa only have two cotyledon edges that the leaves seem inflated . This preliminarily simple leaves are usually heart-shaped and they don’t have similarity with original leaves of Alfalfa.
After a while, the first compound ternate leaves of Alfalfa are emerging that gradually with continued growth and development other citrus leaves are formed.
In addition to the Alfalfa primary straight roots, it has also lateral roots that they are come from the border cells of the of the roots of the central cylinder the factor of Alfalfa success in resistance to all adverse factors and also uses the food on the earth have a strong root system.
The height of Alfalfa is one meter and its leaves are trifoliate , they are pointed leaflets, green and oval leaves.
Alfalfa flowers are green , light purple or light blue. Alfalfa fruits such as shellfish , and fruit seeds like beans but they are smaller than beans.
Species :
• Iranian medics are as follows:
Hamadani, pitch, Yazdi, Nagorno Alfalfa, Baghdad, immigrants, Nagorno Alfalfa Khourvandeh, Herat, Afghan, Famennian
• Foreign Moapa Alfalfa – Sonora – thirty River – Skvyl – Canadian Rnjr- Masyrsa- Hardygan- torkestani.
Alfalfa Agriculture
In areas with mild winters, it is better to sowing Alfalfa early enough in autumn, The plant can be established before the cold stop it’s growing, and in areas with cold winters Alfalfa should plant in spring And its cultivation should be done soon and it must be done before the summer heat. Planting Alfalfa by seed drill is preferable than planting it by hand and the distance between rows are 140-150 cm and planting depth is consider 1-3 cm.
For the weed grass, Sauce is very dangerous and it can infect in the entire region and it can control with oil , herbicides or burning.
Alfalfa necessary water per year is approximately 1000 to 2000 mm.
Alfalfa rotation with other plants
In the rotation, Alfalfa is very useful for the pants that they will be planted after it.
For happening that it must bury when it has well performed.
If it is attacked by weeds or we are the delay in digging, it will not useful for the next plant. Alfalfa dodder
The color of this plant is yellowish to orange. Alfalfa is the most important host. The sauce does not only make a taste of Alfalfa as a forage undesirable but it also makes it toxic in some degrees. If you do not control them from quality and quantity parts they are decrees and the life of farm come to be short. The other hosts of this sauce contain Sugar beet, Some kitchen garden vegetables, Red clover, white peas.
Gravy is usually the weeds beside that they are near fields and roads, and especially camel thorn is from this type of sauce. Methods to combat with Alfalfa sauce
• The use of pure seed for planting alfalfa
• The use of non-polluting fertilizers sauce
• Planting alfalfa in late summer or early autumn rather than spring primary pollution of sauce undermines with the arrival of the cold season.
• High-density planting makes shadow and prevents from germination of the sauce.
• In areas where alfalfa should be planted in the spring of hot from 15-12Kylv in herbicide Detail before the emergence of alfalfa and used weeds such as sauces. In the few years, Alfalfa (from the second year onwards) you can sprayed Dental in the late winter or early spring. When you use these herbicides ground should have enough moisture to effect more on poison; so if the earth is dry you must have the farm irrigation.
• If the above precautions failed or because of the reasons they are not effective, and farm still dressing polluted spots contaminated by metal it can be abolished in the following ways: spraying a solution of 1% paraquat in the infected zone of sauce. Burning the contaminated area by a flame thrower , or similar devices. Mechanical cleansing the area from sauce, to remove parasites out of the farm.
• If the large area of the farm is contaminated by sauce it can be spray by Roundup Herbicide. The spraying should be repeated one after 10 days. In the first year of Alfalfa when it has 8 leaves.
• At the time of Alfalfa infected harvest should do before going seeds of sauce till the sauce prevents from increase the seed.
• From the second year with a delay in harvesting the Alfalfa , the shadow on the earth prevent from the grow of the sauce.
• In the time of infected and from the second arrangement, the farmer can use prsvyyt poison.
The effect of herbicides on the other Hay weeds
Review and test the effectiveness of several herbicides on weed hay has shown that the use of bent azone 3 and 2.5 liters per hectare, metribuzin 700-1000 grams per hectare has significant differences than the witness without weeding in terms of impact on weed at a statistical level. Metribuzin herbicides 1000 and 700 grams per hectare, Hallux VFP ethyl 2 liters per hectare, butyl Fluazifop 2 liters compared to the control without weeding showed significant differences in terms of impact on narrow-leaf weeds are located on one level.
Medicinal Properties
From the Iranian traditional medicine, Alfalfa is warm. The fresh Alfalfa is warm and wet and dried Alfalfa is warm and dry.
• As Alfalfa has lots of minerals so its juice is useful for the children that they are in the age of growth and they don’t have bones strong. Even today Alfalfa powder sale in the pharmacies. For preparing Alfalfa juice put300 grams of Alfalfa in one-liter water and boil them till the water decrease to half then smooth them add a little honey to them till it comes to be a syrup. For children, they can use 200 grams and for the suckling baby they can use 50 grams of this syrup in the day and they can add milk to this syrup. To increase the energy the adult people can use this syrup.
• Eat fresh Alfalfa or its bud with salad.
• alfalfa is laxative.
• Alfalfa twice as much as spinach has Iron. Therefore, it is hematopoietic and useful for those who are anemic.
• Iron is used to treat rickets disease.
• Deficiency of C vitamin is removed by eating Alfalfa.
• Vitamin C deficiency removes by eating alfalfa.
• Fresh Alfalfa in many countries such as China and Russia and America consumed a lot instead of spinach.
• You can find Alfalfa medicinal herbs in pharmacies and stores as powders, capsules, and tablets. Dosage three tablets per day.
• With all the benefits of Alfalfa, people should not indulgence in eating fresh Alfalfa because it is very flatulent and even animals that are destined to eat a lot of it may be wasted due to high gas.
• If you put boiled poultice several times in a day on the members hat they tremble they will heal.
• Brewed Alfalfa is useful for the treat of the Diarrhea.
• To soften the breasts and relieve cough drink 2-3 cups of brewed Alfalfa seeds.
• To treat tremor put Alfalfa seeds in the vinegar oil and put it under the sun for one week then smooth it and eat several spoons of it in the day and put it in the members that they have tremor.
• Alfalfa contains lots of vitamins. Crushed Alfalfa soonly treats the wound and prevent from the bleeding.
Minerals and Protein
Alfalfa is rich in A, C, E, K vitamins and also contains amylase that is an enzyme for digestion of starches.
Many enzymes are found in Alfalfa such as Amvlsyn, invertase, and Pktyaz. Alfalfa has about 20% protein, amino acids in proteins are as follow:
Lysine , arginine , histidine , adenine , phenylalanine , asparagine and cystine .
Alfalfa has phosphoric acid as well. Alfalfa also contains magnesium, iron and minor amounts of arsenic and silica , so alfalfa is very strong for humans and animals in terms of food and good nutrition.
A significant amount of A, B6, D, E, C, K vitamins and minerals
potassium, calcium, phosphorus, and magnesium are in Alfalfa.
Sekanjabin inflective of parsi Sykngbyn the honey vinegar syrup: the vinegar and sugar fix. About Word Sekanjabin is a mixture of vinegar + honey. In this way of the word in linguistics said compounding . Many ancient samples are in the Persian language like Skba (Serke + a (word + a)), Suzian (sud + zyan (word + word )), Skahn (Serkeh + Ahan (word + word)), Razmayesh ( Razm + Azmayesh (word + word)) and innovated vocabulary exercises ... History Sekanjabin In fact, is a mixture of a Certain amount of that the people give sweet syrup from them. In some parts were not found that honey or syrup wanted to provide cheap vinegar and sugar were mixed together , and today honey is expensive and the people make it only with sugar. Alsknjbyn treatise on Arabic language and it is about the interests of sekanjabin from Sheikh Ibn Sina. Manuscripts are in the world and they are present in most libraries. The Latin translation of it is by Andrea Lpagv : it is already have been published in Venice (Italy). Sekanjabin recipe Ingredients: natural vinegar 2 units, 5 units Bee few plants, clean water without chlorine 4 points, or as much as is necessary according to the desired concentration. Directions: the first floor of the three component mixture boil them until it reaches the consistency of a quarter and it must simmer until a fifth of it remain . Note: In preparing sekanjabin spearmint can be used to benefit the fragrance and its properties. Note: Wherever sekanjabin consumption has been advised (honey vinegar) it must prepare, with natural vinegar, mint Bee few plants and clean water without chlorine in a copper dish. Benefits Any kind of food in traditional medicine is one or more reformer. The purpose of correcting
Sekanjabin inflective of parsi Sykngbyn the honey vinegar syrup: the vinegar and sugar fix.
About Word
Sekanjabin is a mixture of vinegar + honey. In this way of the word in linguistics said compounding . Many ancient samples are in the Persian language like Skba (Serke + a (word + a)), Suzian (sud + zyan (word + word )), Skahn (Serkeh + Ahan (word + word)), Razmayesh ( Razm + Azmayesh (word + word)) and innovated vocabulary exercises …
History
Sekanjabin In fact, is a mixture of a Certain amount of that the people give sweet syrup from them. In some parts were not found that honey or syrup wanted to provide cheap vinegar and sugar were mixed together , and today honey is expensive and the people make it only with sugar.
Alsknjbyn treatise on Arabic language and it is about the interests of sekanjabin from Sheikh Ibn Sina.
Manuscripts are in the world and they are present in most libraries. The Latin translation of it is by Andrea Lpagv : it is already have been published in Venice (Italy).
Sekanjabin recipe Ingredients: natural vinegar 2 units, 5 units Bee few plants, clean water without chlorine 4 points, or as much as is necessary according to the desired concentration. Directions: the first floor of the three component mixture boil them until it reaches the consistency of a quarter and it must simmer until a fifth of it remain .
Note: In preparing sekanjabin spearmint can be used to benefit the fragrance and its properties. Note: Wherever sekanjabin consumption has been advised (honey vinegar) it must prepare, with natural vinegar, mint Bee few plants and clean water without chlorine in a copper dish.
Benefits
Any kind of food in traditional medicine is one or more reformer. The purpose of correcting a kind of food or herbs that taking it with food to the modified side effects of hunger and food intake and its possible impact food has on the body and will double the relevant organs. Power consumption in traditional Iranian reformers have fully complied with food and fruits ,you cannot find any kind of food without the reformer. Sekanjabin also is among them it is useful: to relieve thirst, open blocked arteries, relieve headaches, warm, to strengthen the stomach and liver.
Vinegar and honey is useful to patients phlegm, open blocked arteries, strengthens the stomach and liver and chronic fever, but if to be used vinegar and brown sugar , the taste will be sour and it is consumed sweet smile to cold and to remove bile, tab, open blocked arteries, thirst, diseases of the spleen, liver, and stomach.
If you eat sekanjabin with lettuce it will be the appetizer.
If you eat licorice with sekanjabin it will be useful for colic.
If you drink boiled water to drink sekanjabin it is the best medicine for long and persistent fever.
Lavender is a harmless plant that anyone can use it. Only it is not good for People with bile bowel. Such persons shall eat it with sekanjabin.
How to prepare modern style of Sekanjebin?
Ingredients:
Sugar = 5.2 kg
Half a liter of white vinegar
A few branches of fresh mint
Directions:
Mixed 7 cups water of water with sugar and heat them together , let the sugar dissolve in water, and as they are heat fasten cleaned mint with cotton and put it in the sugar and water till they bring to be a consistency syrup, then pour vinegar in syrup after little boiling put them out of the heat, after being cooled syrup, smooth it out. After they come to be cool put them in the bottle and keep the bottle in the cool place.
(Kufte Tabrizi) Tabriz is the capital of Azerbaijan province in northern Persia. ½ pound rice ¼ pound yellow split peas 1 pound ground lamb, veal, or beef 2 onions, grated ¼ teaspoon each turmeric, pepper , and curry or clove ½ teaspoon salt 3 hard-cooked eggs or 6to 9 dried prunes or plums 12 almonds, blanched and chopped 1 large onion, chopped and sautéed in butter until lightly browned. Cook the rice according to directions for chelou and rinse. Cook peas until very tender, then mash. Grind the meat twice through finest blade of a meat grinder. Combine the rice ,peas, meat, grated onion, spices, and salt and knead the mixture into a dough. Wet a clean cloth and spread it in a small round bowl, approximately 6 inches in diameter, which will serve as a mold. Fill the bowl half full of dough. In the center place either a hard- cooked egg or 3 prunes or plums, and sprinkle with a little chopped almonds and 1 teaspoon of the sautéed onion. Cover the ingredients with more of the meat dough and shape the whole into a medium-sized ball. Make two more balls in the same manner, using remaining ingredients. Bring to a boil 3quarters of water, filling to the top a sauce- pan large enough to hold the three meat balls. Add remaining sautéed onion and carefully lower the meat balls into the boiling water. Cover and simmer for about 2 hours, or until well done. Remove meat balls to a serving dish and either pour the broth over them or serve it separately. If desired, 2 cups lemon or pomegranate juice may be substituted for part of the water used to cook the balls . Also cooked chicken meat ,mixed with fruit and nuts ,may be used in
(Kufte Tabrizi)
Tabriz is the capital of Azerbaijan province in northern Persia.
½ pound rice
¼ pound yellow split peas
1 pound ground lamb, veal, or beef
2 onions, grated
¼ teaspoon each turmeric, pepper , and curry or clove
½ teaspoon salt
3 hard-cooked eggs or 6to 9 dried prunes or plums
12 almonds, blanched and chopped
1 large onion, chopped and sautéed in butter until lightly browned.
Cook the rice according to directions for chelou and rinse.
Cook peas until very tender, then mash. Grind the meat twice through finest blade of a meat grinder. Combine the rice ,peas, meat, grated onion, spices, and salt and knead the mixture into a dough. Wet a clean cloth and spread it in a small round bowl, approximately 6 inches in diameter, which will serve as a mold.
Fill the bowl half full of dough. In the center place either a hard- cooked egg or 3 prunes or plums, and sprinkle with a little chopped almonds and 1 teaspoon of the sautéed onion. Cover the ingredients with more of the meat dough and shape the whole into a medium-sized ball. Make two more balls in the same manner, using remaining ingredients.
Bring to a boil 3quarters of water, filling to the top a sauce- pan large enough to hold the three meat balls. Add remaining sautéed onion and carefully lower the meat balls into the boiling water. Cover and simmer for about 2 hours, or until well done. Remove meat balls to a serving dish and either pour the broth over them or serve it separately.
If desired, 2 cups lemon or pomegranate juice may be substituted for part of the water used to cook the balls . Also cooked chicken meat ,mixed with fruit and nuts ,may be used in the center of the meat balls in place of eggs.
Souvenirs of Kermanshah are glaring. Kermanshah options are perfect for travel and all the demands of a passenger traveling on the side of the historical possibility, recreation , perfect weather that is very pleasant. Kermanshah is fascinating in discussion about souvenirs. For those travelers who are snapping souvenir concept, Kermanshah is a good place. Kermanshah souvenirs are more traditional and contain sweets, products that produce of them goes back to generations ago. You can go for the traditional indoor market and visiting a variety of crafts and sweets in the form of workshop or produced by women artists of Kermanshah. You can have fun and find your favorite souvenirs. Kermanshah souvenirs, like Kok, bread, rice, brown bread and animal fats that whole of them are famous. Kermanshah other types of souvenirs that can be mentioned include: Sugar bread Kermanshah Honey Kermanshah Rosary prayer rug and Kermanshah Bzhy Bread Kermanshah Pancake Kermanshah Buff Kermanshah Klanh Kermanshah Brass bread Kermanshah Brass bread of Kermanshah Kermanshah province Rice flour, is one of the famous souvenirs which has become popular among tourists and travelers. Brass bread background back to the Qajar period, about a hundred and fifty years ago when the Silk Road travelers seeking to find nutritional value. Shelf life of Brass bread was good food for the journey, it's the time that Kermanshah people had right bread and rice. In Kermanshah Brass bread is sweet rice that is authentic souvenir. Rice flour, eggs, sugar, oil, cardamom, rose water and purslane seeds are substances that bread made from them. Each of these components consider the benefits of its own and if it does not hurt to be prepared by traditional methods no preservative used on them, and the abnormal part is added preservative to bread. Brass bread flavored with saffron. The majority of Kermanshah rice cakes are prepared with animal
Souvenirs of Kermanshah are glaring. Kermanshah options are perfect for travel and all the demands of a passenger traveling on the side of the historical possibility, recreation , perfect weather that is very pleasant. Kermanshah is fascinating in discussion about souvenirs. For those travelers who are snapping souvenir concept, Kermanshah is a good place. Kermanshah souvenirs are more traditional and contain sweets, products that produce of them goes back to generations ago. You can go for the traditional indoor market and visiting a variety of crafts and sweets in the form of workshop or produced by women artists of Kermanshah. You can have fun and find your favorite souvenirs.
Kermanshah souvenirs, like Kok, bread, rice, brown bread and animal fats that whole of them are famous. Kermanshah other types of souvenirs that can be mentioned include:
Sugar bread Kermanshah
Honey Kermanshah
Rosary prayer rug and Kermanshah
Bzhy Bread Kermanshah
Pancake Kermanshah
Buff Kermanshah
Klanh Kermanshah
Brass bread Kermanshah
Brass bread of Kermanshah
Kermanshah province Rice flour, is one of the famous souvenirs which has become popular among tourists and travelers. Brass bread background back to the Qajar period, about a hundred and fifty years ago when the Silk Road travelers seeking to find nutritional value. Shelf life of Brass bread was good food for the journey, it’s the time that Kermanshah people had right bread and rice. In Kermanshah Brass bread is sweet rice that is authentic souvenir. Rice flour, eggs, sugar, oil, cardamom, rose water and purslane seeds are substances that bread made from them. Each of these components consider the benefits of its own and if it does not hurt to be prepared by traditional methods no preservative used on them, and the abnormal part is added preservative to bread. Brass bread flavored with saffron.
The majority of Kermanshah rice cakes are prepared with animal fats that it gives a very pleasant scent. With these tempting definitions do not forget to buy rice flour.
Kak of Kermanshah
Kak bread is one of Kermanshah delicious traditional souvenirs. Kak confectionery seen in many films in terms of the thin, fragile and roll appearance that is produced out of flour, eggs, cardamom, and cinnamon oil. Kak is due to eggs and animal fats very energetic. Kak usually in terms of taste, covered with powdered sugar on it dried nuts such as almonds and pistachios and coconuts to the ground. This thin and dainty sweets are for children in the Middle Ages and has many fans, so be sure to buy Kermanshah kak with rice flour.
Brown bread of Kermanshah
Maybe if you eat the brown bread of Kermanshah, you recall Kerman Kolompeh taste. Kolompeh and brown bread are in a same family, but at the same time the differences in their appearance are most obvious . Brown bread, in the local language is known as homemade bread of Kermanshah. Brown bread has 2 kinds : 1/Simple Brown Bread , 2/Brown bread with nuts
Brown bread is combination of: flour, sugar, saffron, rose water, and palm oil. Dates placed in the middle of the dough for peeled and mashed, they are usually extraordinary flavored Brown bread with caraway seeds. In the workshops and shops bread can be brown rice bread.
Animal fats of Kermanshah
Other very valuable souvenirs of Kermanshah are animal fat or “Ron Don”. Ghee is a product of sheep and cow milk. In Kermanshah the weather, meadows and plains were perfect. In this beautiful land forage with good quality used to feed livestock. This has affected in the flavor of oils and animal fat of Kermanshah that is very famous in Iran. In this way animal fat derived from cow and sheep milk, yogurt, buttermilk and dough. Animal fats are all very good because they are weaned from the milk properties and the food has delicious flavor and aroma.The list of souvenirs related to handicraft include : carpets and rugs, color Gyvhhay, woolen cloth, wave, jewelery and leather products.
The sea-buckthorn , is deciduous shrubs in the Elaeagnaceae family . Taxonomy In ancient times, leaves and young branches of sea-buckthorn were supposedly fed as a remedy to horses to support weight gain and appearance of the coat, thus leading to the name of the genus, Hippophae derived from hippo (horse), and phaos (shining). Distribution Seven species are recognized that two of them probably of hybrid origin that they are native over a wide area of Europe and Asia. Hippophae rhamnoides, the common sea buckthorn, in central Asia, it is more widespread in dry semi desert sites where other plants cannot survive the dry conditions. In central Europe and Asia, it is also occurs as a subalpine shrub above tree line in mountains, and other sunny areas such as river banks. They are tolerant of salt in the air and soil, but demand full sunlight for good growth and do not tolerate shady conditions near larger trees. They typically grow in dry, sandy areas. Sea-buckthorn is where the plant used for soil, water and wildlife conservation, anti-desertification purposes and for consumer products. Sea buckthorn hardiness zones are approximately 3 through 7. Description The shrubs in central Asia reach 0.5–6 meters tall, rarely up to 10 meters. The leaf arrangement can be alternate, or opposite. Common sea buckthorn has branches that are dense, stiff, and very thorny. The leaves are a distinct pale silvery-green, lanceolate, 3–8 centimeters long and less than 7 millimeters broad. It is dioecious, with separate male and female plants. The male produces brownish flowers which produce wind-distributed pollen. The female plants produce orange berries 6–9 millimeters in diameter, soft, juicy and rich in oils. The roots distribute rapidly and extensively, providing a non-leguminous nitrogen fixation role in surrounding soils. Hippophae salicifolia (willow-leaved sea buckthorn) is restricted to the Himalayas, to the south of the common sea buckthorn, growing at high altitudes in dry valleys; it differs from H. rhamnoides in having broader (to 10
In ancient times, leaves and young branches of sea-buckthorn were supposedly fed as a remedy to horses to support weight gain and appearance of the coat, thus leading to the name of the genus, Hippophae derived from hippo (horse), and phaos (shining).
Distribution
Seven species are recognized that two of them probably of hybrid origin that they are native over a wide area of Europe and Asia.
Hippophae rhamnoides, the common sea buckthorn, in central Asia, it is more widespread in dry semi desert sites where other plants cannot survive the dry conditions. In central Europe and Asia, it is also occurs as a subalpine shrub above tree line in mountains, and other sunny areas such as river banks. They are tolerant of salt in the air and soil, but demand full sunlight for good growth and do not tolerate shady conditions near larger trees. They typically grow in dry, sandy areas.
Sea-buckthorn is where the plant used for soil, water and wildlife conservation, anti-desertification purposes and for consumer products.
Sea buckthorn hardiness zones are approximately 3 through 7.
Description
The shrubs in central Asia reach 0.5–6 meters tall, rarely up to 10 meters. The leaf arrangement can be alternate, or opposite.
Common sea buckthorn has branches that are dense, stiff, and very thorny.
The leaves are a distinct pale silvery-green, lanceolate, 3–8 centimeters long and less than 7 millimeters broad. It is dioecious, with separate male and female plants. The male produces brownish flowers which produce wind-distributed pollen. The female plants produce orange berries 6–9 millimeters in diameter, soft, juicy and rich in oils. The roots distribute rapidly and extensively, providing a non-leguminous nitrogen fixation role in surrounding soils.
Hippophae salicifolia (willow-leaved sea buckthorn) is restricted to the Himalayas, to the south of the common sea buckthorn, growing at high altitudes in dry valleys; it differs from H. rhamnoides in having broader (to 10 millimeters) and greener (less silvery) leaves, and yellow berries. A wild variant occurs in the same area, but at even higher altitudes in the alpine zone. It is a low shrub not growing taller than 1 meter with small leaves 1–3 centimeters long.
Because of the dense thorn arrangement among the berries on each branch harvesting is difficult . A common harvesting technique is to remove an entire branch, though this is destructive to the shrub and reduces future harvests. A branch that removed in this way is then frozen, allowing the berries to be easily shaken off.
The worker then crushes the berries to remove up to 95% of the leaves and other debris. This causes the berries to melt slightly from the surface as the work takes place at ambient temperature (about 20 °C). Berries or the crushed pulp are later frozen for storage.
The most effective way to harvest berries and not damage branches is by using a berry-shaker. Mechanical harvesting leaves up to 50% in the field and the berries can be harvested only once in two years. They only get about 25% of the yield that could be harvested with this relatively new machinery.
Products
Sea buckthorn berries are edible and nutritious, though astringent, sour and oily, unpleasant to eat raw, unless ‘bletted‘ and/or mixed as a drink with sweeter substances such as apple or grape juice. Mechanism behind this change is transformation of malic acid into lactic acid in microbial metabolism.
When the berries are pressed, the resulting sea buckthorn juice separates into three layers: on top is a thick, orange cream; in the middle, a layer containing sea buckthorn’s characteristic high content of saturated and polyunsaturated fats; and the bottom layer is sediment and juice. Containing fat sources applicable for cosmetic purposes, the upper two layers can be processed for skin creams and liniments, whereas the bottom layer can be used for edible products like syrup.
Besides juice, sea buckthorn fruit can be used to make pies, jams, lotions, teas, fruit wines and liquors. The juice or pulp has other potential applications in foods, beverages or cosmetics products. Fruit drinks were among the earliest sea buckthorn products developed in China. Sea buckthorn-based juice is popular in Germany and Scandinavian countries. It provides a nutritious beverage, rich in vitamin C and carotenoids.
For its troops confronting extremely low temperatures , India’s Defence Research Development Organizationestablished a factory in Leh to manufacture a multi-vitamin herbal beverage based on sea buckthorn juice.
The seed and pulp oils have nutritional properties that vary under different processing methods. Sea buckthorn oils are used as a source for ingredients in several commercially available cosmetic products and nutritional supplements.
Landscape uses
Sea buckthorn is a popular garden and landscaping shrub with an aggressive basal shoot system used for barrier hedges and windbreaks, and to stabilize riverbanks and steep slopes. They have value in northern climates for their landscape qualities, as the colorful berry clusters are retained through winter. Branches may be used by florists for designing ornaments.
In northwestern China, sea buckthorn shrubs have been planted on the bottoms of dry riverbeds to increase water retention of the soil and thus decrease sediment loss. Because of increased moisture conservation of the soil and nitrogen-fixing capabilities of sea buckthorn, vegetation levels have increased in areas where sea buckthorn have been planted. Sea buckthorn was once distributed free of charge to Canadian prairie farmers by PFRA to be used in shelterbelts.
Chemical Composition
Fruit
Sea buckthorn fruit consists of sugars, sugar alcohols, fruit acids, vitamins (C, E and K), phenolic compounds, carotenoids, fiber, amino acids, minerals and plant sterols. The fruit contains many of these in high amounts, and is thus considered highly nutritious. Species belonging to genus Hippophae accumulate oil both in soft parts and in seed of the fruit. Oil content in soft parts is 1.5–3 % while in seed this is 11% of the fresh weight. For the compositions of sea buckthorn oils, see article: sea buckthorn oil.
The fruit of the plant has a high vitamin C content – in a range of 114 to 1550 mg per 100 grams with an average content, placing sea buckthorn fruit among the most enriched plant sources of vitamin C. Additionally, fruits have high concentrations of carotenoids, vitamin E and vitamin K. The main carotenoids are beta-carotene,zeaxanthin and lycopene while alpha-tocopherol is the major vitamin E compound.
The most prevalent dietary minerals in sea buckthorn fruits are potassium, manganese and copper.
The fruit is also rich in plant sterols, β-sitosterol being the major sterol compound as it constitutes 57–83 % of total sterols.
Potential Health effect
Traditional medicine
Different parts of sea buckthorn have been used as traditional therapies for diseases. Bark and leaves have been used for treating diarrhea and dermatological disorders. Berry oil, either taken orally or applied topically, is believed to be a skin softener.
Research
Impact of sea buckthorn berries on the risk of cardiovascular disease is currently under preliminary research, involving studies with fresh and dried berries, extracts and oil from whole berry, pulp or seeds.
Ziziphus jujuba, commonly called jujube,red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family . It is used primarily as a shade tree that also bears fruit. Description It is a small deciduous tree or shrub reaching a height of 5–12 metres (16–39 ft), usually with thorny branches. The leaves are shiny-green, ovate-acute, 2–7 centimeters (0.79–2.76 in) wide and 1–3 centimeters (0.39–1.18 in) broad, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, 5 millimeters (0.20 in) wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe 1.5–3 centimeters (0.59–1.18 in) deep; when immature it is smooth-green, with the consistency and taste of an apple, maturing brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone. Distribution Its precise natural distribution is uncertain due to extensive cultivation, but is thought to be in southern Asia, between Lebanon, northern India, and southern and central China, and possibly also southeastern Europe though more likely introduced there. This plant has been introduced in Madagascar and grows as an invasive species in the western part of the island. This plant is known as the "hinap" or "finab" in the eastern part of Bulgaria where it grows wild but is also a garden shrub, kept for its fruit. The fruit is picked in the autumn. The trees grow wild in the eastern Caribbean, and are reported to exist in Jamaica and Trinidad as well. In Antigua and Barbuda, the fruit is called "dumps . It is also known as "pomme surete" on the French islands of the Caribbean. This fruit, more precisely known as "Indian jujube" elsewhere, is different from the "jujube" fruit that is
Ziziphus jujuba, commonly called jujube,red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family . It is used primarily as a shade tree that also bears fruit.
Description
It is a small deciduous tree or shrub reaching a height of 5–12 metres (16–39 ft), usually with thorny branches. The leaves are shiny-green, ovate-acute, 2–7 centimeters (0.79–2.76 in) wide and 1–3 centimeters (0.39–1.18 in) broad, with three conspicuous veins at the base, and a finely toothed margin. The flowers are small, 5 millimeters (0.20 in) wide, with five inconspicuous yellowish-green petals. The fruit is an edible oval drupe 1.5–3 centimeters (0.59–1.18 in) deep; when immature it is smooth-green, with the consistency and taste of an apple, maturing brown to purplish-black and eventually wrinkled, looking like a small date. There is a single hard stone similar to an olive stone.
Distribution
Its precise natural distribution is uncertain due to extensive cultivation, but is thought to be in southern Asia, between Lebanon, northern India, and southern and central China, and possibly also southeastern Europe though more likely introduced there. This plant has been introduced in Madagascar and grows as an invasive species in the western part of the island. This plant is known as the “hinap” or “finab” in the eastern part of Bulgaria where it grows wild but is also a garden shrub, kept for its fruit. The fruit is picked in the autumn. The trees grow wild in the eastern Caribbean, and are reported to exist in Jamaica and Trinidad as well. In Antigua and Barbuda, the fruit is called “dumps . It is also known as “pomme surete” on the French islands of the Caribbean. This fruit, more precisely known as “Indian jujube” elsewhere, is different from the “jujube” fruit that is cultivated in various parts of southern California.
Nomenclature
The species has a curious nomenclatural history, due to a combination of botanical naming regulations, and variations in spelling.It was first described scientifically by Carl Linnaeus as Rhamnus zizyphus, in Species Plantarum in 1753. Later, in 1768, Philip Miller concluded it was sufficiently distinct from Rhamnus to merit separation into a new genus, in which he named it Ziziphus jujube, using Linnaeus’ species name for the genus but with a probably accidental single letter spelling difference, “i” for “y”. For the species name he used a different name, as tautonyms are not permitted in botanical naming. However, because of Miller’s slightly different spelling, the combination correctly using the earliest species name with the new genus, Ziziphus zizyphus, is not a tautonym, and was therefore permitted as a botanical name. This combination was made by Hermann Karsten in 1882. In 2006, a proposal was made to suppress the name Ziziphus zizyphus in favor of Ziziphus jujuba, and this proposal was accepted in 2011. Ziziphus jujuba is thus the correct scientific name for this species.
Vernacular names
Jujube fruit is known by a variety of names. In Iran, it is called (Annab)
Cultural and religious references
In Arabic-speaking regions the jujube and alternatively the Ziziphus lotus are closely related to the lote-trees which are mentioned in the Quran, while in Palestine it is rather the Ziziphus spina-christi that is called sidr.
Cultivation and uses
Jujube was domesticated in south Asia by 9000 BCE. Over 400 cultivars have been selected. The tree tolerates a wide range of temperatures and rainfall, though it requires hot summers and sufficient water for acceptable fruiting. Unlike most of the other species in the genus, it tolerates fairly cold winters, surviving temperatures down to about −15 °C (5 °F). This enables the jujube to grow in mountain or desert habitats, provided there is access to underground water throughout the summer.
The species Ziziphus jujuba grows in cooler regions of Asia. Five or more other species of Ziziphus are widely distributed in milder climates to hot deserts of Asia and Africa.
In Madagascar, jujube trees grow extensively in the western part of the island, from the north all the way to the south. It is widely eaten by free ranging zebus, and its seeds grow easily in zebu feces. It is an invasive species, threatening mostly protected areas.
Culinary use
The freshly harvested as well as the candied dried fruit are often eaten as a snack, or with coffee. Smoked jujubes are consumed in Vietnam and are referred to as ‘black jujubes. Both China and Korea produce a sweetened tea syrup containing jujube fruit in glass jars, and canned jujube tea or jujube tea in the form of teabags. To a lesser extent, jujube fruit is made into juice and jujube vinegar. They are used for making pickles in west Bengal and Bangladesh. In China there is a wine made from jujube fruit, called hong zao jiu.
Sometimes pieces of jujube fruit are preserved by storing them in a jar filled with baijiu , which allows them to be kept fresh for a long time, especially through the winter. Such jujubes are called jiu zao (literally “alcohol jujube”). The fruit is also a significant ingredient in a wide variety of Chinese delicacies.
In Vietnam and Taiwan, fully mature, nearly ripe fruit is harvested and sold on the local markets and also exported to Southeast Asian countries. The dried fruit is used in desserts in China and Vietnam, such as Ching bo leung, a cold beverage that includes the dried jujube, longan, fresh seaweed, barley, and lotus seeds.
In Persian cuisine, the dried drupes are known as “annab”, while in neighboring
Azerbaijan it is commonly eaten as a snack, and are known as “innab”. These names are related, and the Turks use a similarly related name, “hünna.Ziziphus jujuba grows in northern Pakistan and is known as “innab”, commonly used in the Tibb system of medicine. There seems to be quite a widespread confusion in the common name. The innab isZ. jujuba: the local name “ber” is not used for innab. Rather ber is used for three other cultivated or wild species, e.g., Z. spina-christi, Z. mauritiana, and Z. nummularia in Pakistan and parts of India and is eaten both fresh and dried. Often the dry fruit was used as a padding in leather horse saddles in parts of Baluchistan in Pakistan. The Arabic name “sidr” is used for Ziziphus species other than Z. jujube.
Traditionally in India, the fruit is dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt, and jaggery. In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried under the sun to make cakes called “ilanthai vadai” or “regi vadiyalu” (Telugu . (
In Madagascar, jujube fruit is eaten fresh or dried. People also use it to make jam. A jujube honey is produced in the Atlas Mountains of Morocco.
In Italy there is an alcoholic syrup called brodo di giuggiole.
Medicinal use
The fruit and its seeds are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress, and traditionally for anti-fungal, anti-bacterial, anti-ulcer, anti-inflammatory purposes and sedation, antispastic, antifertility/contraception, hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties. A controlled clinical trial found the fruit helpful for chronic constipation. In another clinical trial, jujube was proved to be effective against neonatal jaundice.
In Persian traditional medicine it is used in combination with other herbal medicines to treat colds, flu and coughing.
Research suggests jujube fruit has nootropic and neuroprotective properties.
Ziziphin, a compound in the leaves of the jujube, suppresses the ability to perceive sweet taste. The fruit, being mucilaginous, is very soothing to the throat and decoctions of jujube have often been used in pharmacy to treat sore throats.
Other uses
The jujube’s sweet smell is believed to make teenagers fall in love, and as a result, in the Himalaya and Karakoram regions, boys take a stem of sweet-smelling jujube flowers with them or put it on their hats to attract girls.
In the traditional Chinese wedding ceremony, the jujube was often placed in the newlyweds’ bedroom as a good luck charm for fertility, along with peanuts, longan, and chestnuts, punning on an invocation to “have an honored child soon”.
In Bhutan, the leaves are used as a potpourri to help keep homes smelling fresh and clean. It is also used to keep bugs and other insects out of the house and free of infestation.
In Japan, the natsume has given its name to a style of tea caddy used in the Japanese tea ceremony, due to the similar shape, and also to nightlights , again due to the similarity between the shape of the bulb and the fruit.
In Korea, the wood is used to make the body of the taepyeongso, a double-reed wind instrument. The wood is also used to make Go bowls, beads, and violin parts. In Madagascar, jujube trees are a good wood for charcoal, the second main source of cooking energy.
Pets and diseases
Witch’s brooms, prevalent in China and Korea, is the main disease affecting jujubes, though plantings in North America currently are not affected by any pests or diseases. In Europe last several years there is a problem with jujubes (some 80%-90% of the crop) eaten by insect larvae, including those of the false codling moth, Thaumatotibia leucotreta .
