Traditional medicine. Infertility. Herbal medicine.
Prolonged and intensive Smoking (nicotine) negatively affects the nervous centers located in the spinal cord that regulate sexual activity. Regular consumption alkoholittomia drinks for a long time leads to the…

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Watch what "traditional Medicine" in other dictionaries: Traditional Mongolian medicine — developed among the Mongolian people for many years. Mongolian doctors were widely known in China and Tibet ... Wikipedia…

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Nasturtium large: a medicinal plant

Nasturtium is a great plant Pharmacopoeia and is not used official Russian medicine, but because of its healing properties is widely used in traditional and non-traditional medicine of other countries (in some European countries, South America, New Zealand, etc.).

In folk medicine for therapeutic purposes, usually used all parts of the nasturtium. They make water infusions, decoctions, alcohol tinctures, rubbing and squeeze the juice. These drugs nasturtium indicated for metabolic disorders, kidney and gallstones, inflammatory diseases of the lymph nodes. nervous diseases (with increased irritability and excitability) and depression and viral diseases as cold and flu remedies, in diseases of the lungs and upper respiratory tract, chronic bronchitis.

Contraindications and side effects

If you frequently use a large amount of greens nasturtium may occur irritation of the intestines and stomach, so people suffering from stomach ulcers and gastritis should use the herb with caution. Also not recommended to use tinctures, bitters and freshly squeezed juice of nasturtium children, pregnant women, lactating women, lizums individual intolerance and a tendency to allergic reactions.

In cosmetology

In cooking

All parts of the nasturtium (except roots) are edible and used as food, especially fresh leaves, firm flower buds and unripe seeds. In English-speaking countries, New Zealand fresh nasturtium leaves used as salad and for obtaining vitamin extracts. In Western Europe widely used a wine infusion of the leaves of nasturtium. At home in South America, nasturtium is an important plant food spicy, due to the substance mirosanu, giving special pleasant smell and taste of the plant. Rich in ascorbic acid aerial parts of nasturtium lend a certain piquancy to many dishes due to the spiciness and slight acidity, making them not only delicious, but also extremely useful. For example, fresh leaves, flower buds, unripe seeds of the nasturtium, which has a pretty sharp peppery flavor, often used as a seasoning to salads, meat, vegetable and egg dishes, and blooming flowers – as a side dish. In addition, flower buds and green fruits of nasturtium pickled with dill and vinegar, are prepared from the flowers of the vinegar with quite a peculiar taste. The petals of nasturtium, pounded with garlic and a little salt and mayonnaise, you can use the original as a paste for sandwiches. Nasturtium flowers with a light fragrance, add to vegetable meats, casseroles, fruit and cold snacks. Dried flowers nasturtium add to homemade wine, and prepare a fragrant tea.

In gardening

In addition to its high decorative, medicinal values and great taste nasturtium soil well cures from fungal diseases.