KALE: ( Brassica oleracea – Acephala Group )
PART USED: Leaves
MEDICINAL PROPERTIES: Kale carries an abundant amount of energy, carbohydrates, protein, dietary fiber, folates, niacin, pantothenic acid, pyridoxine, riboflavin, thiamin , vitamin A, vitamin C, vitamin K, electrolytes, sodium, potassium, calcium, copper, iron, magnesium , manganese, phosphorus, zinc, carotene-ß, lutein-zeaxanthin.
Kale, like other members of the brassica family, contains health-promoting phytochemicals, sulforaphane and indole-3-carbinol that are appears to protect against prostate and colon cancers. Di-indolyl-methane, a metabolite of indole-3-carbinol has been found to be an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating “Interferon-Gamma” receptors.
It is a very rich source of ß-carotene, lutein and zeaxanthin. Zeaxanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offers protection against “age related macular degeneration disease” in the elderly. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted to vitamin A in the body.
Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin offer protection against lung and oral cavity cancers. It is also one of the excellent vegetable sources for vitamin-K; a potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer’s disease.
Also carries a good amount of vitamin C. Vitamin C is a powerful antioxidant, which helps body develop resistance against infectious agents and scavenge harmful oxygen free radicals. This leafy vegetable is notably good in many B-complex group of vitamins such as niacin, vit.B-6 (pyridoxine), thiamin, pantothenic acid, etc that are essential for substrate metabolism in the body.
It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron deficiency anemia, and believed to protect from cardiovascular diseases and, colon and prostate cancers.
Kale is available at its best during winter months from November until March. Exposure of crop to light frost in fact enhances its eating quality. While harvesting, individual lower leaves may be picked either progressively as the main stem elongates or the whole plant is cut at the stem and packed in bundles. In the store, buy fresh green leaves featuring crispy, crunchy, brilliant dark blue-green color.
Kale, like chard, is extremely perishable leafy vegetable, so should be used quickly once harvested. If at all to be stored in the refrigerator, set temperature below 35 degree F and high humidity level to maintain their vitality.
“The practice of making up with cosmetics or adding any manner of unnatural enhancers to one’s appearance is considered degrading all the important, natural attributes, and divine aspects of a great person, male or female.”
KIWI: (Actinidia deliciosa) – “woody vine from the berry family”
PART USED: Fruit.
MEDICINAL PROPERTIES: Rich source of vitamin C. Its potassium content is slightly less than that of a banana. It also contains vitamin E, and a small amount of vitamin A. The skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid. Reported to have mild laxative effects, due to its significant level of dietary fiber. Also use as an allergen.
“Only life can bring life. He shall not make his stomach a cemetery.”
YELLOW DOCK: ( Rumex crispus )
PART USED: Leaves, roots.
MEDICINAL PROPERTIES: Iron, Calcium, Oxalates, Tannins, Phosphorus, Vitamin A, Vitamin C. Excellent and effective remedy in the following disease: Impure blood, tones up the entire system, good in eruptive disease, scrofula, glandular tumors, swellings, leprosy, cancer, ulcerated eyelids, syphilis, running ears, and for itch. Makes a valuable ointment or tea wash for itch and sores. For glandular tumors and swellings, apply formentations wrung from the hot tea. Most wonderful blood purifier.
It can be used as a wild leaf vegetable; the young leaves or the root should be boiled in several changes of water to remove as much of the oxalic acid as possible, young leaves can be added directly to salads in moderate amounts. Once the plant matures it becomes too bitter to consume. Dock leaves are an excellent source of both vitamin A and protein, and are rich in iron and potassium. Curly Dock leaves are somewhat tart due to the presence of high levels of oxalic acid, and although quite palatable, this plant should only be consumed in moderation as it can irritate the urinary tract and increase the risk of developing kidney stones.
By increasing urine production, Yellow Dock Root helps to eliminate toxins from your body. In this manner, Yellow Dock Root effectively aids in eliminating foreign substances that can overburden the liver. Other conditions believed to be reduced by Yellow Dock Root include headaches, mental lethargy, general irritability, skin blemishes, and blood and skin disorders — all of these problems are related to the liver not being able to operate efficiently.