Antibacterial herbs
Some plants have developed various methods and chemical compunds to protect themselves from bacteria, fungi and other dangerous organisms. These compounds often serve to kill or deter the attacks. Just like the rose and blackberry have their thorns to protect them from large browsing animals, plants also conduct a secrete warfare on a molecular level to avoid getting eaten by miniscule attackers. The desire to protect themselves is what cause some plants to have antibacterial properties.
Garlic
Garlic has a long history of being used as an antibacterial herb. Hippocrates, Pliny the Elder and Dioscorides all mention the use of garlic for various conditions, including parasites and respiratory ailments. In labratory tests garlic has been found to have antibacterial, antiviral and antifungal propertis.
Raw garlic is more potent, and the green dry “folds” in the centre of each clove is particularly pungent. If you wish to use garlic it is important to crush it, chew it or damage it in some other way since this is how the sulphur compound allicin becomes available.You should only use young garlic as they contain more allicin if that is what you are after.
Garlic hace often been used in folk medicine and an example of this is the fact that the Cherokee used it to dissolve thick mucus and ease coughs. In 1858, Louis Pasteur reported on the antibacterial properties of garlic and garlic has found its way into modern medicine, e.g. it was used to help prevent gangrene during the World Wars.
Indian almond
The Indian almond tree play an important role in the folk medicine of many native communities throughout Asian and Latin America.
The leaves of the Indian almond tree have traditionally been served to people suffering from stomach problems, including dysentery (an inflammatory disorder of the intestine). Leaves or bark ground up with some water has also been placed on the skin to help wounds heal and combat scabies and leprocy. Tradional Samoan medicine suggest placing Indian aka tropical almond leaves on wounds to prevent and threat infection.
Salvia / Common sage
Common sage, Salvia officinalis, this herb is rich in oil. The Latine name for sage, salvia, means “to heal”. The plant has always been used in European folk medicine. Sage is often used in cooking in Europe due to its appriciated peppery taste.
The essential oil found in common sage contains cineole, borneol, and thujone, and modern research have found that the plant has antibiotic properties.It is also antifungal, astringent and antispasmodic. Using common sage in combination with central nervous system stimulants or depressants can be dangerous.
During the dark ages sage was used in four thieves vinegar that was given to people during the many plague outbrakes. People put the vinegar all over their bodies in their attempts to prevent the plague from infecting them, and cotton masks were soaked in the concoction before being placed over the face to prevent the plague from enteringThe exact recipe varies according to source but the sage was often combined with herbs such as thyme, rosemary, and lavender.
