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           GEOHERBOLOGY IV
       by Jane M. Voskamp-Jones


    A brief history of herbs was
presented with the introduction of this
series in GEOHerbology I on issue
#101, along with further installments
in GEOHerbology II #199, and
GEOHerbology III #222.

    The following installment
concludes the GEOHerbology series. I
hope that you have found it
interesting and enjoyable. It is
really great to make the final
contribution available for you here,
and wrap up the whole GEOHerbology
thing.


COMMON NAME: Stinging Nettle.

LATIN NAME: urtica dioica l.

CHARACTERISTICS - Stinging Nettle is
of the family urticaceae. It is a
plant with creeping rhizomes
(root-like shoots). The stem is
straight, singular and grows to 1 m.
The stem and leaves are covered in
stiff hair which is very brittle. If
they break, the hairs discharge formic
acid which stings if it comes in
contact with the skin. The cordate,
elongated leaves are dark green and
roughly serrated. The yellowish-green,
unisexual flowers appear on the same
or on different plants. They grow in
anging bunches.

The taste is tart, slightly salty and
mucilaginous (viscous substance, like
gum). It has no smell. Stinging Nettle
is a native of Asia and Eastern
Europe. It is widely cultivated in
india and China. It grows among
rubble, along fences, and in neglected
gardens. There are other members of
this genus. It thrives on fertile
soil, forming veritable forests. It
prefers shade.

Collect seed from wild plants. Collect
the whole plant in spring, but
rhizomes in autumn, and dry them in a
slow oven.

MEDICINAL USES - the active elements
of Stinging Nettle are formic acid,
mucilage and tannic acid. Externally a
tea made from the leaves is used in
the treatment of stubborn skin
complaints. The juice from fresh
leaves stops bleeding. It is also
applied to rheumatic limbs. An
infusion of horseradish and nettle,
soaked in wine, is used to clear
dandruff. Foot baths of the tea
relieve cramps and assist circulation.

Internally the tea from the leaves is
used for rheumatic complaints and for
the treatment of respiratory ailments.
It is a blood cleansing and blood
building herb, and it assits in
lowering blood sugar. Stinging nettle
is also diuretic (causing increased
excretion of urine). The young leaves
are also served as a vegetable for
anaemic patients. The chopped up
nettle is fed to hens to increase
production of eggs. The fibre is used
for cordage (and paper as well) in the
textile industry.



COMMON NAME: St. John's Wort,
             Hypericon.

LATIN NAME: hypericum perforatum l.

CHARACTERISTICS - St. John's Wort is
of the family hyperacidae. It is a
fairly common plant with a red-brown
ramified (sub-divided) root. the stem
is straight, smooth and truncated at
the top. It grows to 70cm in height.
The stem has a two-sided thin edge.

The leaves are ovate (oblong-oval) and
stalkless with an elongated tip which
is bluntly pointed. They have many
translucent (light can pass through)
drop-sized spots which contain an
aromatic oil and give the leaf a
perforated appearance. The flowers are
grouped in umbels (flower-clusters)
and have a calyx (whorl - spiral - of
leaves for ing the outer case of the
bud) with five divisions. The petals
are sharply pointed and dark yellow.
When crushed they exude a blood-red
juice. The seed pod is divided into
three and contains a profusion of
seeds.

The taste is bitter and resinous
(sticky secretion). It has a spicy
aroma. St. John's Wort is  native to
Central Europe. It grows in thinly
wooded forests, along roads and in
meadows. It has no special soil
preference. Seeds are not readily
available. Sow seeds by broadcasting
(scattering freely) and gently tamping
down the soil. Collect the young
shoots and only the upper one-third of
he stem. The flowers are collected
separately. Spread thinly and dry in
the shade.

MEDICINAL USES - the active elements
of St. John's Wort include a volatile
oil, hypericine, red gum, calenduline,
tannic acid, mucilage, albumins and a
photosensitizing agent. Externally the
flowers boiled in olive oil yield a
liniment for the treatment of old,
obstinate boils. It also soothes pain,
is anti-inflammatory and healing.

Internally, a brew from the plant, or
its flowers is used for he treatment
of ailments of the liver, and for
headache, jaundice, nervous stomach
and catarrh (inflammations of mucous
membrane) of the intestines. It is
also recommended to relieve uterine
cramps during menstruation. Care must
be taken not to exceed the recommended
dosage. A tea is used for injured
nerves and nervous affections, and for
injuries.


COMMON NAME: Thyme, Wild Thime

LATIN NAME: thymus serpyllum l.

CHARACTERISTICS - Thyme is of the
family labiatae. it is a small bush
which grows 10-30cm. The truncated
root is woody. The leaves are on short
stalks and grow in pairs. They are
ovate, elliptical or lanceolate
(shaped like spearhead) with blunt
ends, light green in color and have
many oil glands on the underside. The
flowers are pink and occasionally
white or purple and grow in cymes. It
has a pleasant smell, strongly
aromatic. The taste is tart and spicy.
Thyme is a native of Southern Europe,
from Mediterranean countries. It grows
in bunches on sunny hillsides, along
roads, and field boundaries.

It is a source of essential oil from
which thymol and camphor are produced.
But the bulk of commercial ercial
camphor comes from the camphor laurel
(cinnamonum camphora), a tree found in
the far east. Thyme is propogated from
seed which is readily available. It
does not like too much moisture, but
prefers fertile soils and sunny
locations. during flowering time,
collect young branches with green,
well-developed leaves. dry in shade in
an airy place. The fresh leaves are a
source of oil of thyme.

MEDICINAL USES - the active elements
of thyme are an aromatic oil (thymol),
tannic acid, starch, saponine and
mitterine. Thymol is twenty-five times
more powerful as a bacteriological
agent than phenol. Externally it is
used as a component of herbal baths.
The oil of thyme is used, mixed with
alcohol, for rubbing down twisted
joints, for contusions (bruises) and
fibrositis (rheumatic inflammations of
fibrous tissue). It is also used as an
anti-parasitic.

Internally it is used as an antiseptic
(eg. in typhoid fever). a tea made
from the leaves is used in cases of
stomach cramps, indigestion, colic,
gas retention and for liver and kidney
complaints.


COMMON NAME: Walnut, Persian Walnut.

LATIN NAME: juglans regia l.

CHARACTERISTICS - Walnut is of the
family juglandaceae. This is a widely
known tree cultivated on a large
scale. It has many strong branches
emanating from a trunk which can reach
60m. The bark is grey. Composite
yellowish-green, glossy leaves grow in
pairs from a long common stalk. Male
flowers grow in catkins hanging
flower). Female flowers are green and
have no petals. The fruit is
surrounded by a fleshy covering.

The taste of the leaves and green peel
is very bitter. It has a spicy aroma.
Walnut is a native of Persia (Iraq and
Iran), and possibly China. It likes a
sheltered warm position and
well-drained soil. Plant the nuts in
autumn or spring, or propogate by
grafting. It takes 10-12 years for a
commercial crop of nuts. In early
summer, collect the young leaves and
peel from the unripe fruit. Dry in an
airy, shaded place.

MEDICINAL USES - the active elements
of walnut are tannic acid, bitterine,
citric acid, juglon, pectic acid,
starch and sugar. Externally a brew
made from the leaves and peel is used
to reduce swelling of the lymphatic
glands, and is applied in the form of
a cotton-wool compress. A hair-dye
(auburn) can be made from chopped
leaves, water and alcohol, then later
mixed with glycerine.

Internally an extract from the green
fruit is an excellent remedy for
stomach-ache and cramps. Liqueur can
be made by adding sugar syrup to the
fruit extract. The green nuts boiled
in sugar and water form a candy which
aids the digestive system. Fresh
walnut leaves are used to rub down
horses to prevent insect bites. The
crushed leaves are used in cupboards
as an insecticide, and the dark green
shell yields a dark brown dye used in
cabinet-making.