Bacopa Monnieri

Published: Wed, 05/20/15


Herbal Legacy 
Sponsored by The School of Natural Healing & Christopher Publications
 
 
 
 
May 20, 2015

Bacopa Monnieri  Yvonne Salcido, M.H

 
Bacopa monnieri (Latin name) has about half a page of different common names one of which is Bacopa. This plant is considered a native plant of India, Nepal, Sri Lanka, China, Pakistan, Taiwan, Vietnam and Florida. It also grows in Hawaii and the southern states but it is considered a tropical plant. It is also listed among Dr. James Duke’s “Medicinal Plants of Latin America”.
 
The leaves and stem of the plant are used. The leaves are succulent and arranged oppositely on the stem. The flowers are small and white having 4 to 5 petals. This plant has the ability to grow in water, it can be found in bogs and ponds. It is also a beautiful specimen in aquariums.
 
It has been used in salads, soups and can be cooked or pickled. It has also been used in traditional herbal preparations as a powdered herb and in tinctures, with the tincture having more sedative effects.
 
Bacopa has been used in Ayurvedic medicine and has long held the title of “anti-aging, and memory herb.” It is also used as a remedy for stress and epilepsy. The medicinal qualities include those of: adaptogen, (helps the body adapt to change and stressful situations), analgesic, anti-cancer, antidepressant, anticonvulsant, anti-edemic, antioxidant, antispasmodic, anti-ulcer, anti-stress, anti-tumor, anti-paralytic, nervine, rubefacient and bactericide. It even helps lower blood pressure. This tiny plant has a myriad of benefits. 
 
One study showed that Bacopa lowered A Beta amyloid cerebral plague in mice by 60 percent. A protein fragment called beta-amyloid starts to destroy brain synapses and then clumps into plaque that causes nerve cell death. This shows promise not only in memory improvement but promise with Alzheimer’s healing.
 
Using Bacopa as a whole food would definitely have therapeutic effects on the body. So if you are feeling a loss for words or just can’t remember what you were going to say maybe Bacopa is what you should remember!

Yvonne Salcido is a Master Herbalist.
 
Printable Version: http://www.herballegacy.com

If you missed an article be sure to visit http://www.herballegacy.com and click on Articles. Also, take advantage of David Christopher's Radio Show (see Resource Links below for more information).
 


To go to the sale click here.

 
 

 
 
 

Broccoli in Hoisini Sauce
 
Serves 1 – 2 people
 
For the broccoli

  • 5 cups (500 g/1.2 lb) small broccoli florets
  • 3 tablespoons olive oil
  1. Mix all ingredients together in a large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
  2. Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through, as the broccoli closest to the fan will dry quicker.
  For the sauce
  • 1/4 cup tahini
  • 1 teaspoon lemon juice
  • 1 teaspoon yacon syrup or agave
  • 1 teaspoon apple cider vinegar
  • 3 teaspoons tamari
  • 1/2 of a garlic clove
  • 1/2 of a small de-seeded chili
  • 1/2 cm cube of fresh ginger
  1. Blend all ingredients in a high-speed blender.
  2. Mix with dehydrated broccoli when ready to serve.
  3. Serve with brown rice

Recipe by Russel James the Raw Chef

Printable  Version: http://www.herballegacy.com/

 
Herbal Resource Links

Herbal Legacy
http://www.herballegacy.com

Follow us on:
 
This newsletter is sponsored by:

The School of Natural Healing: http://www.snh.cc
Christopher Publications: http://www.christopherpublications.com
 

NOTICE: All information in this newsletter is given out as information only and is not intended to diagnose or prescribe.  For our official Disclaimer, Biological Individuality, Important Notice & Terms of Use please see: http://www.herballegacy.com/Disclaimer.html


This newsletter is sent by permission only - you can unsubscribe quickly and easily by clicking the link below.


.