کتاب Traditional Persian Herbal Medical

کتاب الکترونیکی «Traditional Persian Herbal Medical» نوشتهٔ محمد جزینی با ترجمه فاطمه سلیمانی در انتشارات کنکاش چاپ شده است.

درباره کتاب Traditional Persian Herbal Medical

Medicinal plants are one of our constant companions. Many healthy food items are fruits, vegetables, legumes and beverages that are present in our daily diet. Proper use of these plants guarantees the continuity of health. In order to maintain and promote your health, it is necessary to know more about the Benefits of each of these plants. The present book provides useful and brief information in this regard for the reader. As it is well mentioned in this book, in case of disturbance in any of the dimensions of health and causing symptoms of the disease, these plants can be used in the specified amount to restore balance and health. In this case, the medicinal effect of plants that are used both as food and have the task of maintaining health in the body, appears. Obviously, this effect depends on the correct diagnosis of the disease and the amount and duration of use of the prescribed medicinal plant, which should be determined by experts and specialists in this field.

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بخشی از کتاب Traditional Persian Herbal Medical

Asparagus

Plant type:

shrub

Useful Parts:

seeds and leaves

Benefits:

anti- febrile, invigorating, blood purifier, appetizer, laxative, anti-inflammatory, diuretic, emollient in bronchitis, gallstone repellent.

Uses in traditional medicine:

it is used to cure intestinal and gastric ulcers, in chronic constipation, and in simple bloody diarrhea and inflammation of the bladder. It is useful in stopping the bleeding of hemorrhoids. Its leaves are recommended for external use as a wound healer for burns, bruises and bee stings. Orally useful in urinary retention and kidney and bile infections. The seed is used as a laxative in the treatment of wounds, hemorrhoids, bronchitis, menstrual disorders, cough, hoarseness and the seed glaze is used externally to relieve inflammation of the eyes and various corks of the body.

Amount and method of consumption:

Seed: consume 5 to 10 grams per meal (3 grams for children) after soaking in warm water for several hours, three times a day.

Leaves: In each meal, brew or boil 1.5 grams in a glass of water and consume it twice a day.