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Kalanchoe blossfeldiana

Know about Kalanchoe blossfeldiana

Kalanchoe blossfeldiana is a succulent plant species of the Kalanchoe botanical genus. A genus that contains about 125 species of tropical succulents. All these species are part of the Crassulaceae family.  Kalanchoe blossfeldiana is native to Madagascar and can growth as a houseplant. This plant is visible frequently in the mountains. It was find by botanists in Madagascar in 1920.

Characteristic of Kalanchoe blossfeldiana

The size of this succulent plant covers 30 cm. It has waxy leaves, fleshy-succulent and obovate whose margin is largely and crenellate. The inflorescence of kalanchoe blossfeldiana is a cyme bipare revealing flowers that have a diameter between 10 and 14 mm in diameter. Their corolla consists of a long tube of 15 mm completed by 4 spread lobes. These flowers are gathere in umbels and emerge above the foliage. They form small, rounded, color-coded scraps. There is red, yellow, orange or pink. Flowering starts at the end of autumn.

 

Culture of Kalanchoe blossfeldiana

For this succulent plant, its is need a bright light without the plant being expose to direct sunlight. Propagation can be action by hot sowing, at a temperature of 22 ° C. The months of March and April are well indicate for this operation. Cuttings can also be done in May and June. This requires cutting pieces of stems 5 to 8 cm. The cut must take place just under a knot. The stems must then be buryed in half in a mixture of sand and compost . The maintenance of kalanchoe blossfeldiana is absolutely not complicated. The most important thing is to do some watering, taking care to avoid any excess of water. Between two waterings, it is necessary that the ground is well dry.

 

Toxicity of Kalanchoe blossfeldiana

Kalanchoe blossfeldiana, like other Kalanchoe species, is toxic. In Madagascar, it happens that this succulent plant is problematic for livestock. In this country, in times of scarcity or drought, the animals that graze this plant are intoxicate and their nervous and muscular system is infecte. This succulent plant actually contains chemical compounds that are responsible for these intoxications.  These are bufadienolides, chemical compounds very similar to cardenolides.

 

Use of Kalanchoe blossfeldiana

This succulent plant can use as a houseplant or garden, especially in areas with mild climates. Its pretty flowers can make a good interior decoration. The kalanchoe blossfeldiana is very popular because of the simplicity of its maintenance.

 

Kalanchoe blossfeldiana

Kalanchoe blossfeldiana

 

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Know about Hellebore foul

About Hellebore foul

Hellebore foul, Fetid hellebore belongs to the botanical family Ranunculaceae. It is a toxic perennial plant and have the scientific name as Helleborus foetidus. It is widespread in much of sub-Mediterranean and sub-Atlantic  Europe. The foul hellebore is a plant regularly present in thermophilic oaks and rocky places. The species is particularly fond of dry, calcareous or neutral soils. It is common throughout France, except Brittany and the north.

 

Characteristic of Hellebore foul

It is a hairless plant whose herbaceous stem is quite robust. This can reach 1 m during flowering. The foliage of the fetid hellebore is persistent and reveals a more or less dark green. Leaves give off a bad smell when crumpled. They are all cauline and are placed horizontally around the stem. The flowers of the plant are small and are green in color. They are symmetrical and arranged in inclined bells. There is a red mark on their board.

 

The flower of Hellebore foul

The flowers of the foul hellebore are composed of 5 petaloid sepals and 5 petals that secrete a nectar. They usually appear from January to April and produce pollen in large quantities. They are visited regularly by dipteran insects and also by bees and drones. The fruit of the fetid hellebore is composed of 1 to 5 leathery follicles that are wrinkled transversely, bulging at maturity and surmounted by a beak. The seeds are sown by the ants, so the offspring can be seen several meters from the mother plants.

Toxicity of Hellebore foul

The plant has an irritating local action very dangerous. It is able to slow down the movements of the heart and is able to increase blood pressure. Ingestion of the plant may also cause visceral congestion of the kidneys, lungs and uterus. At a toxic dose, the foul hellebore can cause paresis, tremors and convulsions.

 

Use of Hellebore foul

Fetid hellebore have a cardiotonic and narcotic properties. In the past, to relieve patients with brain disorders can use this plant. For a vermifuge especially in veterinary medicine can use  Its root particularly. However, the use of the plant for therapeutic purposes is no longer relevant because its toxicity has led to the abandon.

 

Hellebore foul

Hellebore foul

 

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The celandine (Chelidonium majus)

Treat yourself with celandine (Chelidonium majus)

Celandine, commonly known as large celandine or large light, is a toxic plant species of the family Papaveraceae. It is the only plant of the genus Chelidonium. It is scientifically named Chelidonium majus. In ancient times, celandine was considered a magical plant associated with black magic. From this species comes a yellow sap that the medieval alchemists used to turn some metals into gold. The celandine is present throughout Europe, except for the north, and tends to grow on roadsides and in rubble and along the walls.  It is also called “wart herb”.

 

The plant has an upright stem, cylindrical and hairy in places, up to 50 cm tall. In case of injury, a yellow latex comes out. Celandine has lower petiolate leaves while those at the top are sessile. Slightly glaucous in color, these leaves are soft, especially towards the underside, and crenate.

As for the flowers of the plant, they grow in umbel at the end of long peduncles. They each have 2 deciduous green sepals, 4 yellow petals and several stamens also of yellow color. The celandine seeds are small and black in color.

Composition of Celandine

In this species, there is a variety of isoquinoleic alkaloids including chelidonine, chelerythrin, sanguinarine, coptisine and berberine. The plant also contains latex and several organic acids.

Toxicity of Celandine

The alkaloids of the plant act on the central nervous system and are potently bactericidal. Excessive doses in undiluted celandine juice cause nerve damage and severe visceral irritation. The respiratory centers can be paralyzed following the consumption of the plant.

In addition, the subject may experience nausea, vomiting, abdominal cramps, and diarrhea. However, celandine poisoning is rare because the plant has a disgusting smell and its taste is unbearable. Thus, people prefer to go their way as soon as they are near the species.

Use

Celandine has cholagogic, choleretic and antispasmodic properties and is traditionally used to treat liver diseases and rheumatism. It is also a depurative of the bile ducts. She has been successfully tested in homeopathy cases. In the past, it was said to have the power to render the view, hence its nickname “great light”. It has even been tested against eyelid ulcers, chronic ophthalmia and blepharitis. Despite all these virtues of celandine, its therapeutic use can only be done under medical supervision. Also, most remedies apply externally.

 

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Know about the dioecious bryone

The Dioecious bryone

Dioecious bryone, scientifically called Bryonia dioica, is a plant species of the Cucurbitaceae family. It is a perennial herb with its root part of poisonous plants.  Dioecious bryone is also a climbing plant of hedges. In the past, the species was considered a magical plant and was associated with white magic. It was also used in the twelfth century to increase tolerance to alcohol.  At the time, according to Sainte Hildegarde, bryone juice drunk with vinegar prevented drunkenness throughout the week. Dioecious bryone is nicknamed “devil’s turnip”.

The leave of Dioecious bryone

The leaves of the plant are remarkable not their symmetrical and alternating windings. Its stems are slender and can be up to 6 m long. It is noted that the root of the underground part of the stem forms a fleshy strain whose bark is yellowish. This one produces in the spring buds which generate new stems.

Dioecious bryone, as the name suggests, is a dioecious plant with male and female flowers placed on different feet. As for the flowers, they have a corolla attached to 5 lobes of yellowish white color. Within the male flowers are a calyx that looks like a 5-toothed bell and stamens 5 in number with 4 welded two by two through their net. The other is free. Dioecious bryone produces globose, smooth berries that are about the size of a currant grain. Its berries are bright red when ripe. It is forbidden to consume them because they are toxic.

 

Composition of Dioecious bryone

All parts of the plant contain toxic substances. The root and the fruits are however the most provided. The plant thus contains saponins, such as bryonine, as well as triterpene glycosides, including bryonidine, and several curcurbitacins.

 

Toxicity of Dioecious bryone

It is necessary to avoid skin contact with the plant. Indeed, it can cause more or less irritated dermatitis. Also, avoid ingestion of berries and roots to avoid vomiting and diarrhea. Intoxication can take on more disturbing proportions with delusions and cramps. The colors of bryone dioecious berries are very attractive and children might be tempted to eat them. It must be avoided that this happens because the consumption of a dozen of these berries by a child can cause the death of it in some time.

Use of Dioecious bryone

This plant is serve as folk medicine because of its drastic purgative properties. It has made it possible to develop remedies for rheumatism. It is good to know that its therapeutic use is generally not without consequences on the patient. By the way, the plant was use as depilatory in the ancient Greeks ago. Its exuberant vegetation can garnish arbours.

 

The dioecious bryone

The dioecious bryone

 

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Know about Arnica montana

To cure with arnica (Arnica montana)

Arnica or mountain arnica is a perennial plant belonging to the family Asteraceae. Its scientific name is Arnica montana .  This plant have other names: the arnique, the tobacco of the Vosges, the grass with the falls, the plantain of the Alps, the betony of the mountains or the panacea of ​​the falls. Typically mountainous (in the heights between 600 and 2600 meters), it grows on the mountains, in the meadows, the acid and poor soils, the siliceous places, the stony places, the forest edges, the clear woods and the woods. sandy soils. The flowering period of arnica is between May and July (late spring to mid-summer).

About arnica (Arnica montana)

With fibrous rootlets, the root of arnica is creeping. The cylindrical and down stem is erect; she is simple or little rower. Single or weakly toothed, the leaves spread in a rosette at the base, are oval and lanceolate; they are pubescent on the upper side. The flowers are golden yellow. The fruit is an oval achene, with a slightly hairy seed.

With a pungent and bitter taste, the flowers of arnica have a strong. It have characteristic aromatic odor, especially when creasing petals between the fingers. This odor is likely to cause sneezing. The flowers are harvesting at the beginning of their flowering before they bloom. Roots are harvesteing during the spring or fall. All parts of arnica are helpful, including flowers, leaves and roots.

Medicinal properties of arnica montana

Arnica is a stimulant and an anti-inflammatory. In addition, it has healing properties (to heal wounds), appetizers (stimulating appetite), expectorant (facilitating the evacuation of airway secretions), antiseptics (which fight against microbes) and diuretics (which increase urinary secretion). The plant is both an anti-ecchymotic can use to against bruises and an analgesic that fights pain. Stimulating blood flow in the uterus and pelvic area, arnica has emmenagogue virtues that cause or promote menstruation. It is also a febrifuge plant that cures fevers. Its circulatory properties make it possible to improve the venous tone.

Arnica is used in the presence of various trauma without wounds: bruises, sprains, hematomas, strains, dislocations, cramps, muscle tears and muscle aches and muscle spasms and contractures. The plant is also effective against joint inflammation (rheumatism, arthritis, osteoarthritis). It relieves bruising, feeling of heavy legs, pains caused by insect bites, superficial burns, diaper rash, inflammation of the oral cavity and throat.

Medicinal preparations of arnica montana

For internal use, arnica should be used with caution as it contains toxic substances for the body, which can cause vomiting, spasms, dizziness. Arnica flowers can be used as an infusion for one quarter cup of water, at a rate of one cup per day.

Precautions (do not apply to injured wounds.

 

Arnica montana

Arnica montana

 

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Toxic Arnica (Arnica montana and Arnica angustifolia)

How about Toxic Arnica

Arnica is a toxic plant belonging to the Asteraceae family. There are about 30 species including Arnica montana and Arnica angustifolia, two species originating from the Nearctic temperate regions of North America. But in general, arnica is native to the mountainous regions of Europe and southern Russia.

The plant has a sparsely branched flowering stem and leaves fluffy, ovoid and tanned leaves that are opposite to the apex of the stem. The basal leaves form a rosette.Arrnica have large yellow or orange flower heads. Recognizing the flowers of the plant ecause of their mild aromatic odor. The fruit of Arnica resembles a seed surmounted by a plumed pappus of brown or white bristles.

 

Composition of Toxic Arnica

Most arnica species contain carotenoid pigments responsible for the orange coloring of flowers. These pigments are contain with manganese, as is the case with marigolds . The content of the plant in sesquiterpene lactones is important. The most common are helenaline and dihydohelenaline, which contribute to the bitterness of the herbal drug. Arnica contains alkaloids including arnicine, a very toxic chemical. Ingestion, even at low doses, not recommendation. The plant contain Triterpenic alcohols such as faradiol. Arnica also contains flavonoids and coumarins. The plant provides an essential oil very rich in fatty acids.

 

Toxicity of Toxic Arnica

Excessive contact with the plant can lead to intoxication which results in the appearance of blisters and hematomas. Muscle stiffness, increased body temperature and high photosensitivity are also noted. Arnica poisoning can cause irritation of the mucous membranes of the intestine, stomach and kidneys. Ingestion of this plant at high doses may result in death. Active pharmacy charcoal can reduce the effect of intoxication while waiting for help to arrive.

Use of Toxic Arnica

In European pharmacopoeias, arnica can use to put in place remedies for small traumas such as menstrual disorders and hematomas. The properties of the plant also help treat wounds as well as sprains and bruises.

 

Toxic Arnica

Toxic Arnica

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Know About Toxic plants or poisonous plants

Know About Toxic plants or poisonous plants

Toxic plants (poisonous plants) also called poisonous plants, are plant species that contain toxic substances. These substances can be found in all the plant or only in some parts of this one. Some poisonous plants are deadly while others are not. Ingestion of these species can be dangerous for both humans and pets. However, infections are rare in animals that very often avoid touching these plants because of their instinct. The toxic substances contained in these plants constitute defenses for these plants. They are sought after in the medicinal field.

Nature of toxic substances in plants (poisonous plants)

Toxic substances in plants (poisonous plants) are organic compounds and rarely minerals. For example, tannins are a powerful poison for men and ruminants. Several plants also contain alkaloids whose bitter taste and high toxicity often hunt herbivores. A variety of glycosides – such as saponins, glucosinolates, and coumarins – is further contained in plants, as well as oxalic acid and nitrates, substances that contribute to the toxicity of plants.

Toxicity level of a plant (poisonous plants)

The level of toxicity of a species poisonous plants depends on several factors. For example, the part of the plant containing the toxic substance (s), the way in which the organism is intoxicated by the plant and the doses from which the symptoms of intoxication appear.

In addition, poisonous plants are classified according to the nature of the effects they cause. Also, we take into account that it is after ingestion that some species intoxicate while others do it by simple contact. It must be remembered that the toxicity of a plant can be acute or chronic.

Effects of toxic plants on the human body (poisonous plants)

The effects of these poisonous plants on the human body depend on the mode of intoxication. It must be said that a person intoxicated by simple contact with a toxic species will not have the same symptoms as another who has ingested the plant.  In general, contact poisoning is manifested by different skin conditions that are more like allergic reactions.

If ingested, the subject may have intestinal and gastric disorders that can lead to vomiting. It is not uncommon for muscle problems such as cramps and heart problems to appear. Many of the toxic substances in poisonous plants have psychotropic effects and thus cause changes in thinking, mood and perception. This is the case with species composed of nitrogen constituents.

Prevention of poisoning by plants (poisonous plants)

To avoid poisoning poisonous plants, we must first try to know them in order to identify them. Then, avoid installing them on a balcony or terrace, especially if you have children and pets. And if you still want to dispose of these plants, you must absolutely put them out of reach. It is also necessary to make children understand that certain plants are dangerous and that they must avoid consuming any berry, fruit or leaf collected around the garden.

Some toxic food plants (poisonous plants)

Some food plants are toxic (poisonous plants). It must however be known that the toxicity of these disappears totally or becomes very low after cooking. This is the case of cassava whose roots and leaves contain linamarin and lotaustraline, two cyanogenic glycosides that release hydrogen cyanide. Others, although toxic, can be consumed directly without posing a real danger. This is the case of the apple that contains in its seeds a small amount of amygdalin, a cyanogenic glucoside.

 

However, ingestion of several seeds may be a lethal dose. Livestock and domestic animals, such as dogs and cats, need to avoid consuming large quantities of onions and garlic, plants that contain thiosulphate. It is also good to be wary of wild potatoes in which there is a good concentration of toxic compounds called glycoalkaloids.

Pharmaceutical use of toxic plants

The toxic substances contained in these plants are highly sought after by the allopathic industry, in which the pharmaceutical laboratories are gathered. From these plants are extracted molecules that are incorporated into the drugs. This is the case, for example, of digitalis extracted from the woolly foxglove. In the world of phytotherapy, the plant is rather used as it is for the manufacture of remedies.

 

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poisonous plants

 

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How to bake asparagus?

How to bake asparagus?

How to bake asparagus? When consumed moderately, asparagus is of nutritional interest by providing the body with vitamins A, B, C, magnesium, calcium and dietary fiber. In addition to these beneficial substances, they reserve a lot of surprises gourmet taste buds when they point the nose in the plates. The exquisite taste that characterizes these root vegetables is further enhanced by baking. This fast and easy mode allows you to taste well-cooked asparagus keeping their nutritional values ​​intact.

How to bake asparagus:  How to choose asparagus

The fresh asparagus are the best, they are good for baking. This freshness is apparent from the first glance with an attractive appearance marked by a shiny stem, very straight and firm and a smooth and compact head. Free from reddish spots and rust , they also have a beautiful appearance with slightly wet heels and buds with tight scales. Softened stems or wilted heads and dry heels are not indicators of freshness.

For even cooking, it is important to choose asparagus with roughly the same size.

How to bake asparagus: How to prepare asparagus?

Before cooking, the asparagus should be cleaned and rinsed under water. They can be placed in a strainer to facilitate an abundant rinsing. It is also possible to gently rub the stems with your fingers when rinsing while working to remove dirt that can be inserted at the tip.

To make consumption pleasant, they must be peeled with great care with a vegetable peeler taking all the precautions so as not to break the extremely delicate stem. To do this, they must be peeled from the heel to the head while holding them in the palm. Then, the end of the stem should be cut to length, usually 2 to 3 cm from the heel, with a sharp knife.

How to bake asparagus: Cooking asparagus in the oven

After preheating the oven, the washed and drained asparagus is placed on a baking tray lined with aluminum foil. Depending on preference, to give more flavor to asparagus, they can be generously sprinkled with fleur de sel and pepper and drizzled lightly with a drizzle of olive oil. Everything is well mixed to coat the vegetable oils well. Then, the asparagus is well spread and aligned on a single layer.

During the next part of the cooking procedure, they are introduced into the preheated oven for 15 to 20 minutes at 180 ° C until they become soft, golden and crisp. During mid-cooking, the asparagus can be turned over.

This cooking time can also vary depending on the thickness of the asparagus or the taste of each. There are some who prefer them barely cooked, others have a taste for crisp asparagus. Thus, after cooking, asparagus may be melting or crisp, depending on taste.

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Methods for cooking asparagus

Methods for cooking asparagus

Methods for cooking asparagus. Whether white, green or violet, asparagus is a source of nutrients: it contains vitamins (C, E), mineral salts (potassium, calcium, magnesium), fiber. These nutritional assets are associated with undeniable taste qualities. This root vegetable can be cooked in various ways (water, steam, oven, …) to highlight the flavor that characterizes it.

Methods for cooking asparagus:  Bavarian asparagus in aspics

The season of asparagus is surely awaited impatiently by the amateurs of good gastronomy as the culinary possibilities that this vegetable offers are important. Whether white, purple or green varieties, the good flavor of asparagus remains authentic. Those who have not yet integrated this vegetable in their eating habits will not be able to do without it when they taste the Bavarian recipe of asparagus in aspics which has a very original touch.

Ingredients for 6 to 8 people:

2 green asparagus boots

3 sheets of gelatin

5 ½ liters of whipped cream: use 2 half liters to melt gelatin and 3 half liters for whipped cream

25 cl of jelly in sachets

Salt

Pepper

Cayenne pepper

Methods for cooking asparagus: Preparation

Take the tails cooked and peeled well asparagus for the mousse. The too fibrous parts are to be removed, as well as the dark green cover. The peeling of the asparagus is done in a spindle and must not be too superficial not to have to take advantage only of the tip of the vegetable. It is necessary to think to keep the points which will be used eventually for the final decoration.

Pass the cooked tails in a fine grill if you have a classic chopper. Otherwise, we can use a cutter.

Slowly pass a strip of parchment paper or crusts of bread in order to recover the remaining materials in the screw. This step is optional because one can decide to be satisfied with the fallout of asparagus after the passage to the grid.

Make a mixture of the gelatin relaxed in cold water and pressed in the boiled cream.

Put the mashed asparagus tails.

Make a mixture, being careful not to anneal the whole. Place the container of the purée in a cold water bath in order to warm the preparation, without reaching the total catch. The water bath is always done with hot water.

Mix very quickly in the whipped cream to obtain the mousse. You can make your own whipped cream, or whipped cream, 10 minutes before the recipe by taking thick cream, milk, liquid vanilla and icing sugar.

Methods for cooking asparagus: Mold and place in the fridge.

Demould some time later by soaking the bottom of the molds in water whose temperature is between 45 and 50 ° C.

Take a brush and spend the jelly on the bavarois. It is good to keep the jelly semi liquid. You can eventually go warm in case of hardening too fast. Resume the operation and it’s over.

Methods for cooking asparagus: Preparation tips

Before preparing this recipe, focus on the choice of asparagus that is marketed most often in boots. For the sake of quality, they must be rigid or even brittle, and the green color they display must be very frank. When mixing the asparagus puree in the whipped cream, it must be done very quickly that the foam obtained is stable.

Methods for cooking asparagus: Presentation

This Bavarian Asparagus in Aspes attracts by its beauty. The recipe is fresh, light and ideal for an appetizer.

 

cooking asparagus

cooking asparagus

 

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How to fry celery raves

How to fry celery raves?

How to fry celery raves.  Celeriac is a root vegetable with brownish skin and whitish flesh. With a subtly pungent flavor, this vegetable that offers a multitude of culinary possibilities, can be eaten cooked.

Cooking with oil makes the celery crunchy. In addition, this culinary process raises the taste qualities of these vegetables . This frying, associated or not with ingredients, is preceded by a preparatory work in the kitchen.

How to fry celery raves: Preparation

First, firm, heavy, celeriac-shaped celeriacs with non-withered stems and roots are required. Then prepare the root vegetables by peeling them properly and removing the peel that surrounds them, using a thrifty knife. After removing the head and base of the celeriac, it is important to wash them thoroughly with cold water.

To avoid blackening, peeled celery raves can be dipped in water with lemon juice . To facilitate even cooking, celery roe must be cut into equal quarters.

How to fry celery raves: Simple frying of celery raves

Celeriacs are suitable for cooking with oil which consists in cooking these root vegetables in a quantity of fat, with more or less bright fire.

To do this, a stove containing a vegetable oil is put in the fire. Then, slices of celery raves are delicately slipped into this hot oil to make original fries.

These pieces of vegetables are cooked for ten or fifteen minutes, until they become tender. To ensure that all faces are golden brown, care should be taken to return them regularly. This cooking gives a beautiful color to these golden and crispy celery raves which are then removed from the pan and served hot.

How to fry celery raves: Cooking with oil, with ingredients

Celeriac can also cookwith vegetable oil and ingredients. For this, put a quantity of olive oil or an oil of choice in a flat pan with low edges or in a pan.

As soon as this fat is hot and covers the bottom of the kitchen utensil, it slips the pieces of celery raves well drained, to avoid any contact of the oil with water.

How to fry celery raves: Seasoning

Then, seasonings, including salt, pepper and garlic are inserted into this pan. Throughout the process of uncovered cooking, this content is constantly mixed by also returning the vegetables in order not to let them burn.

The intensity of the fire will also vary during the cooking time which can be estimated at 10 or 15 minutes. On very high heat at first, it is advisable to gradually lower this intensity to cook the celery over low heat in the middle and towards the end of cooking. Celery, for example, is cooked until it is tender and golden, before being removed from the pan and served. They can pleasantly accompany a mashed potatoes or a meat dish.

fry celery raves

fry celery raves

 

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