Definition of ''HERBAL''

A herbal is a book containing the names and descriptions of plants, usually with information on their virtues (properties) and in particular their medicinal, tonic, culinary, toxic, hallucinatory, aromatic, or magical powers, and the legends associated with them. A herbal may also classify the plants by various criteria, may give recipes for herbal extracts, tinctures, or potions, and sometimes include mineral and animal medicaments in addition to those obtained from plants. Herbals were often illustrated to assist plant identification.The word herbal is derived from the mediaeval Latin liber herbalis ("book of herbs");the word is sometimes used in contrast to the word florilegium which is a treatise on flowers with emphasis on their beauty and enjoyment rather than their utility.Herbals were among the first literature produced in Ancient Egypt, China, India, and Europe.Their useful content and accessible format made them attractive to general readers, as well as to herbalists, apothecaries and physicians.[7] In the Western European Age of Discovery herbals were produced, either by Europeans or indigenous people, for the Americas, Africa, and other lands newly discovered by Europeans. Herbals were among the first books to be printed in both China and Europe. In Western Europe herbals flourished during the two centuries after the invention of moveable type .Starting in the late 17th century, the rise of modern chemistry, toxicology and pharmacology largely made the classical herbals obsolete as a medical resource. As reference manuals for botanical study and indentification of plants, herbals were supplanted by the Floras — systematic surveys of the plants found growing in a particular region, with scientifically accurate botanical descriptions, classification, and illustrations. Herbals have seen a modest revival in the western world since the last decades of the 20th century, as herbalism and related disciplines (such as homeopathy and aromatherapy) became popular as forms of complementary and alternative medicine.

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Tuesday, December 29, 2009

Tomato-and-Mozzarella Pitas


recipe ingredients
4 medium ripe unpeeled tomatoes cut into 24-1/4-inch slices
5 ounces fresh mozzarella cheese — cut into 12 slices
1/4 cup chopped fresh basil
1/2 cup red wine vinegar1 teaspoon grated lemon rind
1/4 teaspoon pepper
1/4 teaspoon salt
3 large cloves garlic — minced
6 pita bread rounds — (6-inch)
6 leaf lettuce leaves

*recipe directionsArrange tomato and cheese slices in a single layer in a shallow dish. Combine basil and next 5 ingredients in a small bowl; stir well. Drizzle over tomato and cheese slices. Cover and chill 1 hour.
Split open top half of each pita bread round, and line with a lettuce leaf. Fill each with 4 slices tomato and 2 slices cheese. NOTES : Fresh mozzarella cheese is a soft white cheese with a delicate, mild flavor, which is very different from the firm, stringy type of mozzarella you probably buy for pizza
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