Aloe vera most likely originated on the Arabian Peninsula where temperatures are exceptionally high, and where there is little water. Aloe vera’s earliest mention is around 2200 BCE on clay tablets from Sumer. The tablets revealed that Sumerians knew how to use aloe for its laxative benefits and to aid in digestion. According to the […]
Costmary: A Mint Alternative In The Dandelion Family
Costmary goes by many names, including mint geranium (although it is neither a mint nor a geranium). It is also called alecost and Bible leaf. Costmary belongs to the Asteraceae family like dandelions and chamomile. According to some stories, costmary originated on the Indian subcontinent and made its way to the Mediterranean region. According to […]
Common Rue: A Bitter But Valuable Ingredient
Common rue (Ruta graveolens) comes from the Balkan Peninsula and North Africa but has been naturalized all over the world. The Rutaceae family to which common rue belongs also includes citrus trees. It was widely used in ancient times, but its use has declined because of its reputation for toxicity and a flavor that can […]
Paracress: Brazil’s Toothache Herb
Paracress is not a relative of the real cresses despite its name; instead, it belongs to the Asteraceae family along with echinacea and dandelions. It has very different culinary qualities from watercress and its ilk. Unlike the pungency that cresses get from isothiocyanate, the sharpness of paracress centers around the mouth only. Isothiocyanate is the […]
Frankincense: A Famous Aromatic Resin
Frankincense consists of dried sap from trees belonging to the Boswellia genus. Most frankincense comes from Boswellia sacra trees, but several species provide different grades of the resin. The highest grades are Silver and Hojari. Producers harvest frankincense by cutting the bark of the Boswellia trees and letting their sap ooze out. The sap eventually […]
Korean Mint: Pungent And Bold
Korean mint’s botanical name is Agastache rugosa. People have been eating it and using it as a medicine for a long time — the first recorded use of the herb was around 500 AD. It has several other names such as Chinese patchouli and blue licorice. Along with Agastache foeniculum, Korean mint is sometimes called […]
Houttuynia Cordata: The Fish Herb
Houttuynia cordata is native to different parts of Asia, including China and Vietnam. It gets its botanical name from the name Houttuyn after Dutch naturalist Martin Houttuyn. The cordata part of the name comes from the Latin word for heart. The first Westerner to describe Houttuynia cordata was the Swedish naturalist Carl Peter Thunberg who […]
Water Hyssop: A Nootropic Herb
Water hyssop is also called brahmi, but it sometimes goes by its botanical name: Bacopa monnieri. Note that in India, Centella asiatica (gotu kola) is also called brahmi. Brahmi translates to expands consciousness. While water hyssop is native to India and the surrounding region, it has become naturalized all over the world. You can find […]
Marsh Mallow: The Pharaohs’ Candy Herb
The marsh mallow (Althaea officinalis) is a plant in the mallow family that grows in marshy areas. It is native to Northern Africa much of Asia and most of Europe. It is naturalized in the US and Australia. In Ancient Egypt, the root of the marsh mallow plant was used to make confectioneries. The roots […]
Mullein: A Hairy Herb
Mullein is an herb native to North Africa as well as to Europe and parts of Asia. It is now naturalized throughout the temperate parts of the world and grows abundantly in wild spaces. You will often find it along roadsides and in old pastures. The seeds can remain viable for decades, which means that […]