Lavender

SCIENTIFIC NAME :
 Lavandula

SCIENTIFIC

CLASSIFICATION :
Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids
 Order: Lamiales

Family: Lamiaceae

Subfamily: Nepetoideae

Tribe: Ocimeae

ORIGIN :
Lavandula (common name lavender) is a genus of 47 known species of flowering
plants in the mint family, Lamiaceae. It is native to the Old World and is found in
Cape Verde and the Canary Islands, and from Europe across to northern and
eastern Africa, the Mediterranean, southwest Asia to southeast In

DESCRIPTION:
The genus includes annual or short-lived herbaceous perennial plants, and
shrub-like perennials, subshrubs or small shrubs.

Leaf shape is diverse across the genus. They are simple in some commonly
cultivated species; in other species, they are pinnately toothed, or pinnate,
sometimes multiple pinnate and dissected. In most species the leaves are
covered in fine hairs or indumentum, which normally contain the essential oils.

Flowers are borne in whorls, held on spikes rising above the foliage, the spikes
being branched in some species. Some species produce colored bracts at the
tips of the inflorescences. The flowers may be blue, violet or lilac in the wild
species, occasionally blackish purple or yellowish. The calyx is tubular. The
corolla is also tubular, usually with five lobes (the upper lip often cleft, and the
lower lip has two clefts
USES :
The herb is highly regarded for skin and beauty and is commonly used in
fragrances and shampoos to help purify the skin. It can be purchased over-the-
counter (OTC) from drugstores, and some versions are used to add flavor to
baked goods and foods.

 Fungal infections

 Wound healing

 Hair loss

 Post-tonsillectomy pain in children

SCIENTIFIC NAME :
 Ocimum basilicum

SCIENTIFIC CLASSIFICATION:

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Lamiales
 Family: Lamiaceae

Genus: Ocimum

Species: O. basilicum

ORIGIN:
Basil is likely native to India and is widely grown as a kitchen herb

DESCRIPTION:
Basil is an annual, or sometimes perennial, herb used for its leaves. Depending
on the variety, plants can reach heights of between 30 and 150 cm (1 and 5 ft).
Its leaves are richly green and ovate, but otherwise come in a wide variety of
sizes and shapes depending on cultivar. Leaf sizes range from 3 to 11 cm (1 to
4+1⁄2 in) long, and between 1 and 6 cm (1⁄2 and 2+1⁄2 in) wide. Basil grows a thick,
central taproot. Its flowers are small and white, and grow from a central
inflorescence that emerges from the central stem atop the plant.

USES:
Basil may provide health benefits in the diet, as herbal medicine, and as an
essential oil. Basil provides some macronutrients, such as calcium and vitamin K,
as well as a range of antioxidants. Sweet basil, for example, has a high
concentration of the chemical agent eugenol. This gives it a clove-like scent.
Lime and lemon basils have high concentrations of limonene, which give them a
citrusy scent. Both eugenolTrusted Source and limoneneTrusted Source have
antioxidant properties.

 Reducing oxidative stress

 Supporting liver health

 Fighting cancer

 Protecting against skin aging

 Reducing high blood sugar

 Supporting cardiovascular health

 Boosting mental health

CINNAMON
SCIENTIFIC NAME :
 Ceylon cinnamon

ORIGIN:
Native to Ceylon (Sri Lanka), true cinnamon, Cinnamomum zeylanicum, dates
back in Chinese writings to 2800 B.C.

DESCRIPTION :
Cinnamon is a spice obtained from the inner bark of several tree species from
the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment
and flavouring additive in a wide variety of cuisines, sweet and savoury dishes,
breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour
of cinnamon derive from its essential oil and principal component,
cinnamaldehyde, as well as numerous other constituents including eugenol.

USES:
Cinnamon is a favourite household spice, and has been used around the world
for centuries. Once traded as currency, this spice has a pleasant flavour and
warm smell that has made it popular in cooking, particularly in baking and
curries.The spice comes from the inner bark of a small evergreen tree. The bark
is peeled and laid in the sun to dry, where it curls up into rolls known as
cinnamon sticks. Cinnamon is also available in powdered form.

It has anti-viral, anti-bacterial and anti-fungal properties. ...

 Contains antioxidants with anti-inflammatory effects. ...

 Its prebiotic properties may improve gut health. ...

 Reduces blood pressure. ...

 Lowers blood sugar and risk of type 2 diabetes. ...

 Relieves digestive discomfort.

Aloe Vera
SCIENTIFIC NAME:
  Aloe barbadensis miller

SCIENTIFIC CLASSIFICATION :

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Monocots

Order: Asparagales

Family: Asphodelaceae

Subfamily: Asphodeloideae

Genus: Aloe
 Species: A. vera

ORIGIN:
Based on strongly supported evolutionary relationships with morphologically
similar species, the new research suggests that Aloe vera originated in the
Arabian peninsula. Notably, this is right on the northernmost extreme of the
natural range of aloes, where conditions are extremely hot and dry.

DESCRIPTION :
Aloe vera is a stemless or very short-stemmed plant growing to 60–100
centimetres (24–39 inches) tall, spreading by offsets. The leaves are thick and
fleshy, green to grey-green, with some varieties showing white flecks on their
upper and lower stem surfaces. The margin of the leaf is serrated and has small
white teeth. The flowers are produced in summer on a spike up to 90 cm (35 in)
tall, each flower being pendulous, with a yellow tubular corolla 2–3 cm (3⁄4–1+1⁄4
in) long. Like other Aloe species, Aloe vera forms arbuscular mycorrhiza, a
symbiosis that allows the plant better access to mineral nutrients in soil.

USES:
The succulent has a long history of being used for medicinal purposes, dating
back to ancient Egypt. The plant is native to North Africa, Southern Europe, and
the Canary Islands. Today, aloe vera is grown in tropical climates worldwide.
From relieving heartburn to potentially slowing the spread of breast cancer,
researchers are just beginning to unlock the benefits of this universal plant and
its many byproducts.
  Heartburn relief

 Keeping produce fresh

 An alternative to mouthwash

 Lowering your blood sugar

 A natural laxative

Tulsi
SCIENTIFIC NAME :
 Ocimum tenuiflorum
SCIENTIFIC CLASSIFICATION :

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Asterids

Order: Lamiales

Family: Lamiaceae

Genus: Ocimum

Species: O. tenuiflorum
ORIGIN :
Tulsi is an aromatic shrub in the basil family Lamiaceae (tribe ocimeae) that is
thought to have originated in north central India and now grows native
throughout the eastern world tropics.

DESCRIPTION :
Holy basil is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with
hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate
blade up to 5 cm (2 in) long, which usually has a slightly toothed margin; they
are strongly scented and have a decussate phyllotaxy. The purplish flowers are
placed in close whorls on elongated racemes.

The three main morphotypes cultivated in India and Nepal are Ram tulsi (the
most common type, with broad bright green leaves that are slightly sweet), the
less common purplish green-leaved (Krishna or Shyam tulsi) and the common
wild vana tulsi.

USES :
Tulsi is called the queen of all herbs, it is used widely in Ayurvedic and
naturopathic medicines which helps in the healing of the human body in a
natural manner. Not only do Tulsi leaves benefit people, but their flowers too.
Tulsi can help you get rid of many health problems ranging from fever to kidney
stones. Ayurvedic texts have also categorised the wonder herb as a stimulant,
antipyretic and aromatic in nature.

1] Tulsi can help cure fever.

3] Tulsi is used to treat insect bites.

4] Tulsi is also used to treat heart disease and fever.

5] Tulsi is also used to treat respiratory problems.