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INSOMNIA

Do you: fall asleep at your normal bedtime, wake up 3 to 4 hours later, stay awake for 3 hours and by the time you fall asleep again it is almost time to get up?

I have recently rediscovered “by chance” the benefits of Hops and Lavender.

Drink a cup of tea with Hops and Lavender and you will sleep like a baby. If you wake up during the night you will be able to fall back to sleep straight away.

About HOPS Humulus Lupulus

(Article taken from Botanicle.com on the Web)

The Hop (Humulus Lupulus, Linn.) is a native British plant, having affinities, botanically speaking, with the group of plants to which the Stinging Nettles belong. The sole representative of its genus in these islands, it is found wild in hedges and copses from York southwards, being only considered an introduced species in Scotland, and rare and not indigenous in Ireland. It is found in most countries of the North temperate zone.
The root is stout and perennial. The stem that arises from it every year is of a twining nature, reaching a great length, flexible and very tough, angled and prickly, with a tenacious fibre, which has enabled it to be employed to some extent in Sweden in the manufacture of a coarse kind of cloth, white and durable, though the fibres are so difficult of separation, that the stems require to be steeped in water a whole winter. Paper has also been made from the stem, or bines, as it is termed.

The leaves are heart-shaped and lobed, on foot-stalks, and as a rule placed opposite one another on the stem, though sometimes the upper leaves are arranged singly on the stem, springing from alternate sides. They are of a dark-green colour with their edges finely toothed.

The flowers spring from the axils of the leaves. The Hop is dioecious, i.e. male and female flowers are on separate plants. The male flowers are in loose bunches or panicles, 3 to 5 inches long. The female flowers are in leafy cone-like catkins, called strobiles. When fully developed, the strobiles are about 1 1/4 inch long, oblong in shape and rounded, consisting of a number of overlapping, yellowish-green bracts, attached to a separate axis. If these leafy organs are removed, the axis will be seen to be hairy and to have a little zigzag course. Each of the bracts enfolds at the base a small fruit (achene), both fruit and bract being sprinkled with yellow translucent glands, which appear as a granular substance. Much of the value of Hops depends on the abundance of this powdery substance, which contains 10 per cent of Lupulin, the bitter principle to which Hops owe much of their tonic properties.

As it is, these ripened cones of the female Hop plant that are used in brewing, female plants only are cultivated, since from these alone can the fruits be obtained. Those with undeveloped seeds are preferred to ensure which the staminate plants are excluded, only a few male plants being found scattered over a plantation of hops.

We find the Hop first mentioned by Pliny, who speaks of it as a garden plant among the Romans, who ate the young shoots in spring, in the same way as we do asparagus, and as country people frequently do in England at the present day. The young tops of Hop used formerly to be brought to market tied up in small bundles for table use. The tender first foliage, blanched, is a good potherb.

The leaves and flower-heads have been used also to produce a fine brown dye.

The origin of the name of the Hop genus, Humulus, is considered doubtful, though it has been assumed by some writers that it is derived from humus, the rich moist ground in which the plant grows. The specific name Lupulus, is derived from the Latin, lupus (a wolf), because, as Pliny explains, when produced among osiers, it strangles them by its light, climbing embraces, as the wolf does a sheep. The English name Hop comes from the Anglo-Saxon hoppan (to climb).

Hops appear to have been used in the breweries of the Netherlands in the beginning of the fourteenth century. In England they were not used in the composition of beer till nearly two centuries afterwards. The liquor prepared from fermented malt formed the favourite drink of our Saxon and Danish forefathers. The beverage went by the name of Ale (the word derived from the Scandinavian öl – the Viking’s drink) and was brewed either from malt alone, or from a mixture of the latter with Honey and flavoured with Heath tops, Ground Ivy, and various other bitter and aromatic herbs, such as Marjoram, Buckbean, Wormwood, Yarrow, Woodsage or Germander and Broom. They knew not, however, the ale to which Hops give both flavour and preservation. For long after the introduction of Hops, the liquor flavoured in the old manner retained the name of Ale, while the word of German and Dutch origin, Bier or Beer, was given only to that made with the newly-introduced bitter catkins.

It has been stated that the planting of Hops in this country was forbidden in the reign of Henry VI, but half a century later the cultivation was introduced from Flanders, though only to a limited extent, and it did not become sufficient for the needs of the kingdom till the end of the seventeenth century. The prejudice against the use of Hops was at first great. Henry VIII forbade brewers to put hops and sulphur into ale, Parliament having been petitioned against the Hop as ‘a wicked weed that would spoil the taste of the drink and endanger the people.’ In the fifth year of Edward VI, however, privileges were granted to Hop growers, though in the reign of James I the plant was still not sufficiently cultivated to supply the consumption, as we find a statute of 1608 against the importation of spoiled Hops.

Hops were at first thought to engender melancholy.

‘Hops,’ says John Evelyn, in his Pomona (1670), ‘transmuted our wholesome ale into beer, which doubtless much alters its constitution. This one ingredient, by some suspected not unworthily, preserves the drink indeed, but repays the pleasure in tormenting diseases and a shorter life.’

Parts Used Medicinally—(a) The strobiles, collected and dried as described. (b) The Lupulin, separated from the strobiles by sifting.

Chemical Constituents— The aromatic odour of the Hop strobiles is due to a volatile oil, of which they yield about 0.3 to 1.0 per cent. It appears to consist chiefly of the sesquiterpene Humulene. Petroleum spirit extracts 7 to 14 per cent of a powerfully antiseptic soft resin, and ether extracts a hard resin. The petroleum spirit extract contains the two crystalline bitter principles (a) Lupamaric acid (Humulone), (b) Lupamaric acid (Lupulinic acid). These bodies are chiefly contained in the glands at the base of the bracts. The leafy organs contain about 5 per cent of tannin which is not a constituent of the glands. Hops yield about 7 per cent Ash.

The oil and the bitter principle combine to make Hops more useful than Chamomile, Gentian or any other bitter in the manufacture of beer: hence the medicinal value of extra-hopped or bitterbeer. The tannic acid contained in the strobiles adds to the value of Hops by causing precipitation of vegetable mucilage and consequently the cleansing of beer.

Fresh Hops possess a bitter aromatic taste and a strong characteristic odour. The latter, however, changes and becomes distinctly unpleasant as the Hops are kept. This change is ascribed to oxidation of the soft resin with production of Valerianic acid. On account of the rapid change in the odour of Hops, the recently dried fruits should alone be used: these may be recognized by the characteristic odour and distinctly green colour. Those which have been subjected to the treatment of sulphuring are not to be used in pharmacy. This process is conducted with a view of improving the colour and odour of the Hops, since sulphuric acid is found to retard the production of the Valerianic odour and to both preserve and improve the colour of the Hops.

Lupulin, which consists of the glandular powder present on the seeds and surface of the scales, may be separated by shaking the strobiles. The drug occurs in a granular, brownish-yellow powder, with the strong odour and bitter aromatic taste characteristic of Hops. The glands readily burst on the application of slight pressure and discharge their granular oleo-resinous contents. Commercial Lupulin is often of a very inferior quality, and consists of the sifted sweepings from the floors of hop-kilns. It should contain not more than 40 per cent of matter insoluble in ether and not yield more than 12 per cent of ash on incineration. A dark colour and disagreeable odour indicates an old drug.

The chief constituent of Lupulin is about 3 per cent of volatile oil, which consists chiefly of Humulene, together with various oxygenated bodies to which the oil owes its peculiar odour. Other constituents are the two Lupamaric acids, cholene and resin.

Lupulin is official both in the British Pharmacopoeia and the United States Pharmacopoeia.

Medicinal Action and Uses— Hops have tonic, nervine, diuretic and anodyne properties. Their volatile oil produces sedative and soporific effects, and the Lupamaric acid or bitter principle is stomachic and tonic. For this reason Hops improve the appetite and promote sleep.

The official preparations are an infusion and a tincture. The infusion is employed as a vehicle, especially for bitters and tonics: the tincture is stomachic and is used to improve the appetite and digestion. Both preparations have been considered to be sedative, were formerly much given in nervousness and hysteria and at bedtime to induce sleep; in cases of nervousness, delirium and inflammation being considered to produce a most soothing effect, frequently procuring for the patient sleep after long periods of sleeplessness in overwrought conditions of the brain.

The bitter principle in the Hop proves one of the most efficacious vegetable bitters obtainable. An infusion of 1/2 oz. Hops to 1 pint of water will be found the proper quantity for ordinary use. It has proved of great service also in heart disease, fits, neuralgia and nervous disorders, besides being a useful tonic in indigestion, jaundice, and stomach and liver affections generally. It gives prompt ease to an irritable bladder, and is said to be an excellent drink in cases of delirium tremens. Sherry in which some Hops have been steeped makes a capital stomachic cordial.

A pillow of warm Hops will often relieve toothache and earache and allay nervous irritation.

An infusion of the leaves, strobiles and stalks, as Hop Tea, taken by the wineglassful two or three times daily in the early spring, is good for sluggish livers. Hop Tea in the leaf, as frequently sold by grocers, consists of Kentish Hop leaves, dried, crushed under rollers and then mixed with ordinary Ceylon or Indian Tea. The infusion combines the refreshment of the one herb with the sleepinducing virtues of the other.

Hop juice cleanses the blood, and for calculus trouble nothing better can be found than the bitter principle of the Hop. A decoction of the root has been esteemed as of equal benefit with Sarsaparilla.

As an external remedy, an infusion of Hops is much in demand in combination with chamomile flowers or poppy heads as a fomentation for swelling of a painful nature, inflammation, neuralgic and rheumatic pains, bruises, boils and gatherings. It removes pain and allays inflammation in a very short time. The Hops may also be applied as a poultice.

The drug Lupulin is an aromatic bitter and is reputed to be midly sedative, inducing sleep without causing headache.

It is occasionally administered as a hypnotic, either in pills with alcohol, or enclosed in a cachet.

Preparations of Lupulin are not much used in this country, although official, but in the United States they are considered preferable for internal use.

About Lavender

(I wanted to insert an article taken from Botanicle.com on the Web, but I am not successfull. So just google Lavender and look what Botanicle .com says about it. Or contact me at 021 502 095)