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> Agriculture and Food Production:
> Typical Palestinian Dishes
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> Special Features of Palestinian Cuisine
> Ma'moul Easter Walnut/Pistachio Cakes
> Maqloube recipe
> Burbarah recipe (St. Barbara's Day)
> Christmas in Palestine: the food
> Palestinian sauces
> Meramiyeh (Sage)
> Drinks in Palestine
> The Blessed Tree: Olives
> List of Drugs (Peppers, Seeds...etc)Used in the...
> Dishes for Special Occasions
> Tamarind, Tomatoes and Dried Yoghurt: The...
> The story of a drop …
> Ka’ek wa Ma’moul: a dying art?
> The Foods of Gaza
> CAROB (KHARROUB): St John's bread
The name meramiyeh is closely associated with longevity and it is a known stimulant of the memory, especially with older persons. As with other plants that stimulate and empower the memory, meramiyeh was traditionally planted in graveyards. It is said that the Chinese prized meramiyeh so much that when the British started importing tea from China, they exchanged two boxes of their tea for one box of dried sage leaves from England.
An infusion made by immersing 20gr of meramiyeh leaves in 50ml of water is a good stimulant for the liver and the circulatory system and aids the performance of the digestive system. The infusion reduces the flow of milk in breast-feeding women when weaning their babies from their milk and it also reduces night sweats experienced by women going through menopause. The infusion also reduces the excessive saliva produced by persons with Parkinson's disease.
Pads soaked with the infusion are used on slow-healing wounds. A diluted infusion is used as a gargle to treat sore throats, tonsillitis, mouth sores and gingivitis. The liquid is also used as a hair wash to treat dandruff and to restore colour to greying hair.
(Medicinal herbs, p. 106)
This Week in Palestine