Fwd: CHICORY, CINNAMON, AND CLOVES

[Guest guest]

CHICORY, CINNAMON, AND CLOVES

 

CHICORY

(3wItorium intybus)

 

The root of chicory, chopped and dried, makes a passable standin for coffee.

Many of the coffee substitutes on health food store shelves contain chicory root

as well as grains like rye, barley, buckwheat, and legumes such as soya beans.

when young, the chicory plant looks a bit like dandelion. As it grows, its green

rosette of young shoots up a tall candelabra-shaped flower spike with new, deep

blue petals fading to white each day.

 

CINNAMON

(£ianamomum zytanicum)

 

A member of the huge laurel family of trees and shrubs, the cinnamon tree is

native to the Middle East and parts of Central America, Asia and Africa. The

powdered aromatic spice is extracted from the bark, not only of the cinnamon

tree, but. of many of those Of the laurel family. Its unique flavor is

characteristic of Ld)anese vegetables,

as well as of Indian curries. Its ortginal use was as a preservative for meats

which required lengthy periods of storage in hot climates. As a herb tea,

cinnamon is chosen more for its flavor than therapeutic properties. It is one of

my favorite flavors, especially when added to other aromatic spice teas, such as

hibiscus. It also mixes exceptionally well with berry teas and those with a

lemon flavor. Therapeutically, cinnamon tea is used by marty people to help

clear the brain and improve the thinking A drop of oil of cinnamon in a warm

bath is known to have a similar effect, but care must be taken to use only one

drop and to mix it well with the bath water for cinnamon oil can be almost

caustic in its pure, concentrated form.

 

CLOVES

(Caryophyilus arorruiticias)

 

Cloves are a spice formed by the unopened, dried flower buds of an evergreen

native to the tropic. They have been known and used from classical times for

their preservative and anti-putrefaction effects on foods. Throughout the

centuries before refrigeration, cloves were used as one of the preserving spices

which arrested food decay, simultaneously conferring upon the food a

delightfully new and spicy aroma and flavor. For centuries, clove oil was used

as an ingredient in embalming. It was also found to be useful in the household

to gently anesthetize various types of nerve pain. The old household remedy of

applying a drop of clove oil to an aching tooth is well known. Cloves used as an

additive to some of the spicier herb tea blends can have an amazingly gentle

effect when soothing the gastric and intestinal mucosa (the linings of the

stomach and intestines). When you get home have a herb tea which contains cloves

mixed with, say, ginger or cinnamon or even some mint

leaves. Cloves mix best in herb tea blends which use a mild flavor base, such

as alfalfa (which also adds to the antacid benefits), orange peel and rosehips

(a fruit and spice effect) for a sparkling midday boost of energy. A so-called

nervous stomach can be made to feel quite relaxed after a cup of tea containing

cloves. The prolonged use of clove tea might just send your stomach to sleep,

and it may not know what it is eating if you over-indulge in other particularly

powerful spices.

 

~~source unknown~~

 

 

Note: forwarded message attached.

 

 

Blessings,

 

Starr

 

Every survival kit should include a sense of humor. ~Author Unknown

 

Education is a wonderful thing, provided you always remember that nothing

worth knowing can ever be taught. ~ Oscar Wilde

 

Some people are like slinkies. They're not really good for anything but they

still bring a smile to your face when you push them down a flight of stairs.

 

 

Much of the information I post to groups is gathered from other sites unless

otherwise noted.

 

 

 

 

 

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[Guest guest]

I am puzzled why you post information on this group from unidentified

sources. Are you perhaps breaching someones copyright by taking it off

their web site and republishing it? This latest batch while containing

good information, also contains dangerous information and looks years

out of date to me. Such general herbal information from old books

needs evaluation in light of modern knowledge and most herb web sites

do not have anyone trained in the subject.

 

>A drop of oil of cinnamon in a warm bath is known to have a similar

>effect, but care must be taken to use only one drop

Cinnamon bark oil should never ever be used in the bath as it does not

mix with water and can cause severe skin or eye irritation.

 

>The old household remedy of applying a drop of clove oil to an aching

>tooth is well known

Sure and undiluted it is also known to kill the nerve supplying the

tooth as well as killing the mucus membrane cells which gives a

painful ulcer.

 

Martin Watt

 

, Starr Moonchyld

<starrmoonchyld wrote:

>

[Guest guest]

Starr Moonchild wrote:

 

<The root of chicory, chopped and dried, makes a passable

standin for coffee. >

 

ONLY if you expect coffee to be a non-distinct,

slight bitter, warm brown liquid.

If you expect COFFEE, it will not do.

 

The same thing goes for Carob. It is OK,

as long as you don't expect chocolate.

 

Ien in the Kootenays

http://profiles./free_green_living

 

 

[Guest guest]

ONLY if you expect coffee to be a non-distinct,

slight bitter, warm brown liquid.

If you expect COFFEE, it will not do.

 

The same thing goes for Carob. It is OK,

as long as you don't expect chocolate.

 

[Dave:] Oooh yeah! Coffee with chickory is an old southern tradition, and

it’s not bad, but as a substitute – only if you’re just too poor. There’s

no substitute for a rich cup of French Roast!

 

Ditto on the carob.

 

 

 

 

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