Botanically, a herb is a plant with a non-woody stem which withers and dies down after flowering. In common usage, however, the term applies to all plants whose leaves, stems, roots, flowers, fruits or seeds have culinary or medicinal uses. This criterion forms the basis of the herbs included in this book. This book is written as a companion volume to Foods That Heal: The Natural Way to Good Health, first published in 1990, and subsequently reprinted over 20 times. The plants mentioned in the earlier book have therefore been omitted in this book though many of them qualify as 'herbs'. Exceptions have, however been made in case of bael, fenugreek, garlic, ginger, Indian gooseberry and onion, as no book on herbs can be complete without the mention of these herbs due to their exceptional medicinal virtues. The book covers 107 herbs and their medicinal uses in the treatment of diseases. It is divided into two parts. The first part describes, in some detail, 66 important herbs with strong healing power and curative properties; the second part describes, in brief, 41 herbs with comparatively milder properties. In each part herbs have been arranged alphabetically, according to their English names in most cases, and by trade name in a few cases, where they are more popular by trade names than their English names. While there are numerous books on herbs, the distinctive feature of this book is its reasonably comprehensive information about herbs, especially their uses in the treatment of various diseases, at a resonable price, for a wide readership. short..
|Number of Pages||240|