Tag: ip

Uses of sweet basil

Uses of Sweet basil

 

The scientific names of balanoy are Ocimum basilicum, Ocimum americanum blanco, Ocimum citriodorum blanco.

It is also is called albanaka by tagalongs, bidai by ilokanos;  bouak , kalu-ui, kamangi by bisayas; samiling, samirig by bicolanon; other call it bauing, ruku-ruku, valonoi, balanoy.

The English name for this plant is grand basilica and sweet basil.

Indication and direction of use:

For cough take the infusion or decoction of sweet basil or tops as tea.

For gas pain (tympanism) take decoction as tea.

Ringworm and insect bites, apply juice of crushed leaves on the area affected.

Tootache – wet small piece of cotton with juice of crushed leaves and insert into tooth cavity.

 

Constituents

Volatile oil, 1.5%  -ocimen, pinene, terpin hydrate, cincole, methyl chavicol, linalool , anethole, eugenol.

 

Source: Philippine formulary

Coco wallboard

Coco wallboard

 

The coconut is called the tree of life because of its usefulness .  Almost all part of the coconut tree can be utilized for different purpose. The trunk could be used as a cocolumber, leaves as walis tingting, fruit as food etc. The coconut husk could be use as panggatong, coconet and etc. Continue reading “Coco wallboard”

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.

Sugar and Vinegar from “Pakol”

Sugar and Vinegar from “Pakol”

By: Francis Fabi

Pakol (Musa errans), a wild variety of banana yields vinegar and sugar through the following processes:

For vinegar:

Slice each  of the peeled fruits into two, lengthwise.  Put them into a cellophane bag with ah ole at the bottom. With  the hole over a glass jar that will gather the dripping juice, tie teh top part of the bag. Let stand for two weeks. Do not crush the fruit to squeeze out the juice, let the juice drip naturally.

For sugar:

Place the peeled fruits in a basin and squeeze fruits to extract the juice. Heat the strained mixture in a kettle and keep on stirring until a desired consistency is reached. Let it cool then put the syrup in a clean glass jar.