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There is more to ayurvedam that
meets the eye.
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than meets the eye.

   
Herbal plants and medicinal properties
GARLIC
Botanical Name :- Allium Sativum
Indian Name :- Lahsoon
Garlic is an stiff herb of the onion family, normally grown as an annual .It has irregular roots, condensed, flattenrd stem and narrow flat leaves. Garlic has been highly valued for centuries all over the world for its health building qualities. Garlic is believed to have a native of Central Asia. It is continues to be one of the staple spices of the Chinese diet till today. Its minerals and vitamin contains are calcium, phosphorus, iron, niacin and vitamin C. It also contains traces of iodine, sulphur compounds. They also contain antiseptic and hypotensive or causing low blood pressure principles-allicin, allisatin I and allisatin II.
Properties :- Garlic is a herbal medicine which has been traditionally used for asthma. deafness, leprosy, bronchial congestion , worms and liver and gall bladder trouble. Garlic is good for heart disease. It is useful for leucoderma, leprosy, piles, worms, catarrhal disorders, asthma and cough. Garlic is useful in the treatment of tuberculosis. In ayurveda, a decoction of garlic boiled in milk is considered a wonderful drug for tuberculosis. Three cloves of garlic boiled in milk, can be used every night with excellent results in asthma. Other uses of Garlic is the treatment of digestive disorders, high blood pressure, Rheumatism, Heart attack, cancer, whooping cough and skin disorders.
GINGER
Botanical Name:- Zingiber officinale
Indian Name :- Adrak
Ginger is a perennial herb, with underground branching stems which are swollen and tough. The leaves and rhizomes of ginger have a characteristic fragrance when cut or bruised. There are numerous reference to ginger in Sanskrit literature and Chines medical treatises. The Sanskrit name of ginger is Singabera . Ginger has been used as a medicine in India from vedic period and is called maha-aushadhi, it means a great medicine. The physicians of ayurveda considered this as a carminative or anti-flatulent. Ginger is believed to have originated in India and was introduced in China at very early date. An analysis of fresh fresh ginger shows it to contain moisture 80.9 per cent, protein 2.3 per cent, fat 0.9 per cent, minerals 1.2 per cent, fibre 2.4 per cent and carbohydrates 12.3 per cent per 100 grms.
Ginger is a perennial herb, with underground branching stems which are swollen and tough. The leaves and rhizomes of ginger have a characteristic fragrance when cut or bruised. There are numerous reference to ginger in Sanskrit literature and Chines medical treatises. The Sanskrit name of ginger is Singabera . Ginger has been used as a medicine in India from vedic period and is called maha-aushadhi, it means a great medicine. The physicians of ayurveda considered this as a carminative or anti-flatulent. Ginger is believed to have originated in India and was introduced in China at very early date. An analysis of fresh fresh ginger shows it to contain moisture 80.9 per cent, protein 2.3 per cent, fat 0.9 per cent, minerals 1.2 per cent, fibre 2.4 per cent and carbohydrates 12.3 per cent per 100 grms.
Properties :- Ginger is widely used in local medicine in India. It is used internally as a stimulating an d carminative and is used externally as a rubefacient that is, counter-irritant for relief of muscular pain. Ginger is useful in the treatment of flatulence, colic, vomiting, spasms and other painful affections of the stomach. This herb is an excellent remedy for coughs and colds. A teaspoon of fresh ginger juice is mixed with a cup of fenugreek decoction and honey is a mixer which is used for fever and influenza. Half teaspoon of fresh ginger juice mixed with fresh lime and mint juices and a tablespoon of honey is an effective medicine for dyspepsia, nausea and vomiting. Other uses of this herbs are respiratory disorders, impotency, menstrual disorders, aches and pains. Ginger is available in two forms fresh and dried, both forms are effective.