✍ Scribed by James A. Duke
No coin nor oath required. For personal study only.
Still considered the definitive work on medicinal herbs and their uses after two decades, the Handbook of Medicinal Herbs has undergone a long-anticipated revision. In the second edition, world-renowned ethnobotanist James A. Duke provides up-to-date data on over 800 of the world's most important medicinal plant species. The book contains more species, phytochemicals, proven indications, folk indications, and dosage data than the first edition in a new easier to use format. The in-depth content, the addition of color plates and over 200 black and white illustrations makes this book the most comprehensive resource on medicinal herbs available.NEW IN THE SECOND EDITION:"Over 100 color plates, 4 color maps"Over 200 black and white illustrations"Over 800 medicinal plants - more than twice as many as the previous edition organized alphabetically by common name"More herbs from the African, Ayurvedic, Chinese, and Jamu traditionsEASY ACCESS TO INFORMATION YOU NEEDDesigned to give you fast access to the information you need on a regular basis, this new edition is organized more systematically than any other medicinal herb publication. The entries are now arranged alphabetically by common name with the scientific name in parenthesis. Major synonyms are also provided."It has become increasingly clear that there are hundreds of biologically active compounds, often additive or synergistic, in all our plants, foods, spices, herbs, medicinal, and poisonous plants. The debate continues on how these plants work and how they should be used. Blending scientific fact with folk uses and the author's personal experience, Handbook of Medicinal Herbs, Second Edition provides the most well rounded discussions of safety, efficacy, toxicity, and rational use found in any herbal reference.
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📜 SIMILAR VOLUMES
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidant
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidant
Volume 2 of a two-volume set provides reference for manufacturers wishing to make the most of herbs and spices. Covers key issues, classification, chemical structure, cultivation, uses in food processing, functional properties, and quality issues.