[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

Barnes-Jewish Hospital dietitian, Amy Glueck, and executive chef, John Beck, discuss the science behind the food you eat while giving tips on grocery shopping, cooking and eating healthy around the holidays. Watch as chef prepares a gourmet, yet simple meal that is sure to impress guests. Chef and Amy also answer Facebook audience questions related to the food being prepared along with overall cooking do’s and don’ts.

Visit the Barnes-Jewish Hospital blog for the recipes and cooking instructions: https://barnesjewishblog.org/food-science.

Subscribe to the Barnes-Jewish Hospital YouTube Channel: https://www.youtube.com/user/BarnesJewishHospital

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This Video will reveal the recipe for a soup which contains over 50 garlic cloves, lemon, ginger, onions, and thyme, and effectively fights colds, flu, and even noro virus.

Garlic has been a commonly used natural remedy in the case of colds, cough, and flu, for millennia. Allicin, its chemical constituent, is responsible for its antibacterial and antiviral properties.

A study conducted at the Washington State University found that garlic is 100 times more effective than two of the most commonly used antibiotics at fighting bacteria- caused diseases.

Garlic effectively lowers the risk of developing atherosclerosis, which is the condition of hardening of the arteries, and it destroys kill many organisms, including bacteria and viruses that lead to colds, flu, and earaches. Moreover, researchers found that garlic effectively treats diarrhea and digestive issues, and suggest that it can prevent the onset of cancer.

Recently, scientists have found that garlic raises the levels of antioxidants in the body. Garlic, or Allium Sativa, was a popular remedy in the case of viruses and bacteria throughout the history. Since the Middle Ages, garlic has been used to treat wounds and prevent the spread of infection.

Nowadays, numerous studies provide evidence that garlic can act in many ways and help us prevent and treat various kinds of health issues.

A study conducted in Australia, which involved 80 patients and was published in the European Journal of Clinical Nutrition showed that a diet rich in garlic effectively reduce high blood pressure.

This is how to prepare it:

Garlic Soup Recipe

Ingredients:

25 organic garlic cloves (unpeeled)

2 tablespoons olive oil

2 tablespoons (1/4 stick) organic butter (grass fed)

2 1/4 cups sliced onions

1/2 cup coconut milk

1/2 cup fresh ginger

25 organic garlic cloves, peeled

1/2 teaspoon cayenne powder

1 1/2 teaspoons chopped fresh thyme

3 1/2 cups organic vegetable broth

4 lemon wedges

Method of preparation:

Initially, preheat the oven to 350F. In a small glass baking dish, add the 26b garlic cloves, and add the olive oil. Then, sprinkle with sea salt and toss to coat.

Cover the dish with foil and bake the garlic for about 45 minutes, until it becomes tender and brownish. Then, remove it from the oven and leave it to cool. Squeeze the garlic between fingertips to release the cloves, and put them in another small bowl.

In a heavy and big saucepan, melt the butter over medium heat and add the ginger, onions, thyme, and cayenne powder. Cook for 6 minutes, until the onion becomes translucent. Add the roasted garlic and the 26 raw garlic cloves and cook for 3 more minutes.

Next, add the vegetable broth, cover the saucepan and let it simmer for 20 minutes until the garlic is very tender. Then, puree the soup in the blender until it is smooth, and transfer it back to the saucepan. Add the coconut milk, let it to simmer, and season with pepper and salt. The soup is ready!

You can prepare it a day ahead, cover it, and store it in the fridge. Whenever you need, you can rewarm it over medium heat, stirring occasionally.

You can squeeze the juice of a lemon wedge into each bowl before you serve the soup.

Enjoy and boost your immune system!

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