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Leonotis leonurus, also known as lion's tail and wild dagga, is a plant species in the mint family, Lamiaceae. The plant is a broadleaf evergreen large shrub native to South Africa, where it is very common. [ 2 ]
1912 advertisement for tea in the Sydney Morning Herald, describing its supposed health benefits. The health effects of tea have been studied throughout human history. In clinical research conducted over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but there is no good scientific evidence to support any therapeutic uses other ...
Leonotis nepetifolia (klip dagga) is related to L. leonurus (wild dagga or lion's tail.)The most noticeable difference between the two is the leaf shape. L. nepetifolia leaves are cordate with serrated edges, except the top pair which are lanceolate with serrated edges, as pictured in taxonomy box.
The leaves of specifically the Leonotis leonurus resemble the cannabis leaf and is known locally as wild dagga. [1] The word has been spelled many different ways over time as various groups of people began using the term and some examples of these are: daggha, dacha, dacka, dagha, tagga, dachka, daga .
In brewing, decoction mashing is the traditional method where a portion of the mash is removed to a separate vessel, boiled for a time and then returned to the main mash, raising the mash to the next temperature step. [citation needed] In herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots and bark. [2]
Osmanthus tea, dried flowers of the sweet olive tree, are used alone or blended with tea leaves in China. Pandan tea; Patchouli tea; Pennyroyal leaf, an abortifacient; Pine tea, or tallstrunt, made from needles of pine trees; Qishr, Yemeni drink with coffee husks and ginger; Red clover tea; Red raspberry leaf; Barley tea, East Asian drink with ...
Thus the wood and the leaves of kinkeliba are used against anemia, tonic, febrifuge due to drinking one liter per day for three days or more, depending on the severity. These are the leaves, the root and the stem that are boiled in water for fifteen to twenty minutes and then left to infuse for a few minutes, adding sugar and milk as desired.
The Cahuilla people chewed on the leaves, dried or fresh, to fight colds and coughs. The Ohlone used it to remove pain by applying it to wounds and teeth, to treat colds, coughs, and rheumatism by making it into a tea bath, and as a poultice for asthma. [15] Artemisia douglasiana, used to treat colds, fevers, and headaches. [16]