Research: Drug based on herbs lower risk of getting prostate cancer

Prostate cancer is a diseases that affects a significant portion of men, with the chance of getting prostate cancer getting higher as men getting older. It has been recommended that older men go in for regular medical tests to make sure that they are not at early stages of prostate cancer. In a recent drug trial, men who had an increased risk of developing prostate cancer were administered the drug, and it was found to be effective in some cases (link to article):

A novel herb-based therapeutic called Zyflamend has been found to be linked with minimal toxicity and no serious adverse events in men at high-risk for developing prostate cancer in its phase I clinical trial.
"Since we know that men with HGPIN have an increased risk for developing prostate cancer, new strategies formulated to decrease cancer risk, prevent or delay surgery, and improve quality of life, will be greatly beneficial for these men," said senior author of the study Dr. Aaron E. Katz, an associate professor of Urology at Columbia University College of Physicians and Surgeons. The researchers say that basic science studies have suggested that Zyflamend may have an anti-inflammatory mechanism of action, and the agent has been found to be effective in decreasing the proliferation of prostate cancer
in cell culture.

Research: Using a herbal extract to fight pancreatic cancer

Pancreatic cancer is a dangerous form of cancer (details: Malignancy of the pancreas. Pancreatic cancer has been called a "silent" disease because early pancreatic cancer usually does not cause symptoms. If the tumor blocks the common bile duct and bile cannot pass into the digestive system, the skin and whites of the eyes may become yellow (jaundiced), and the urine darker as a result of accumulated bile pigment called bilirubin).
Cancer of the pancreas has markedly increased in incidence over the decades and now ranks as the fourth leading cause of cancer death in the US. Despite the high mortality rate associated with pancreatic cancer, its causation is poorly understood. Smoking is known to be a major risk factor. Cigarette smokers develop cancer of the pancreas two to three times more often than do nonsmokers. Quitting smoking reduces the risk of pancreatic cancer. Cancer of the pancreas is rarely curable. The overall survival rate is less than 4%.
Hence, research that delves into how to find cures for pancreatic cancers is very imporatant; and finding of naturally occurring or laboratory created compounds that could help in the cure is very important. Here is some information about a promising herb that could help in stopping the development of pancreatic cancer (link to article):

Thymoquinone, the major constituent of the oil extract from a middle-eastern herbal seed called Nigella sativa, reduced the release of inflammatory mediators in pancreatic cancer cells, according to Hwyda Arafat, associate professor of surgery, Jefferson Medical College (JMC).
Nigella sativa seeds and oil are used in traditional medicine in the Middle East and in other parts of Asia, for treating some immunity and inflammatory disorders, Arafat said. Previous studies have also shown it to have anti-cancer effects on prostate and colon cancers, said a Jefferson release.

Any development in the fight against pancreatic cancer is very useful, and if this herb does turn out to be an important tool in the effort, then this development would be a watershed. Giving hopes to the family of those who are suffering from pancreatic cancer is also equally important.

Which Herb for which meal?

Ready to harvest your homegrown herbs but aren't sure how to best reap the rewards in your kitchen? Here's a handy guide that will help match foods with the herbs that best complement their natural flavors.

Beef

Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary)

Pork

Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.

Lamb

Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.

Poultry

Chicken only: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories.
Turkey: thyme

Fish & Shellfish

Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.

Breads & Cakes

Coriander, cumin, caraway, dill, marigold and marjoram, anise, fennel, lovage and rosemary.

Goose

Sage

Duck

Dill, mint, hyssop, rosemary, sage, savories, tarragon.

Eggs

Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.

Liver

Coriander, sage or tarragon.

Salads

Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.

Soups

Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.

Uses for Basic Herbs

Basil: This is used in tomato based dishes and salads. A must in Italian meals.

Parsley: Use a sprig as a garnish for meat and vegetable dishes.

Thyme: Delicious as an addition to stews,fish,lamb,pork and beef.

Chives: Chop these up and sprinkle on baked potatoes, soups, eggs and salads.

Bay: Use a whole leaf in stews, fish dishes,venison,or marinades.

Marjoram or Oregano: Great in soups,sauces,pizza.

Tarragon: Add to fish or chicken.

Growing an Indoor Herb Garden

Growing herbs indoors is a cost-effective--and handier--alternative to buying them at the supermarket. Some of the easiest ones to grow indoors are thyme (Thymus vulgaris), basil (Ocimum basilicum), parsley (Petroselinum crispum), oregano (Origanum vulgare), chives (Allium schoenoprasum), mint (Mentha sp.) and sage (Salvia
officinalis). For people who love garlic, a great alternative is garlic chives (Allium tuberosum). Cut the tops of the grasslike blades and chop them up into your food for a mild garlic flavor.
There are three ways to start an indoor herb garden: transplanting store-bought or garden-grown plants or starting new ones from cuttings or seed.

A Seedy Beginning

For those who like to get their hands dirty, try starting herbs from seed. This is the least expensive way to grow an indoor herb garden, but it takes a bit of babysitting.
You'll need the following materials: a lightweight soil less mixture, seeds of your favorite herbs, clear plastic baggies and small pots with drainage holes. Some pots are too large to start seeds in, so plant them in a peat pot to get them started. Once they germinate and grow a bit, transplant the whole thing--peat pot and all--into the larger container. Fill the peat pot completely with the soil less mixture, then place it in small bowl filled with water. Allow the peat pot to absorb the water from the bottom up, until the entire soil less mixture is saturated. Make certain the peat is completely wet; otherwise, it will act as a wick and pull water away from the seeds. Watering seeds after they're planted can wash them away, so it's important not to skip this step.
Bury seeds to a depth that's three to four times their diameter. With really small seeds, like basil, you'll only need to press them into the soil. Plant a few in one pot to ensure success in the event that one doesn't germinate.
Slip a plastic baggie over the peat pot. The plastic will help the seedling retain moisture and create a warm environment, essentially simulating a greenhouse effect. To prevent the pot from drying out, place it on a saucer and add water to it so the peat can continue to soak up water.
After all the prep work is completed, leave the plants in a sunny location or positioned under grow lights.

A Cut Above

Stem cuttings are an easy method to grow herbs indoors. Before the growing season ends, you can always take some cuttings from your outdoor plants or use cut herbs available from a grocery store. Cut about six inches of a stem at the base of the plant.
Once the branch is cut, strip the foliage off the bottom so it won't rot. A root should develop everywhere that a leaf or stem has grown. Place the cutting in a small jar of water, and in no time it will set roots. When that happens, pot the cutting and let it grow. Keep in mind that these cuttings need a sunny location, and the water should be changed out every day.

The Easiest Way

If you don't want to wait to start seedlings or grow plants from cuttings, you can have an herb garden now by purchasing live, grown plants from your local garden center. Keep plants in a sunny location with sufficient water. Once a week, feed them, using a diluted, organic fertilizer; fish emulsion is one good option. Also give your plants a periodic trimming as it helps them to branch out and grow
more vigorously.

Treating home grown herbs

Drying Herbs

If you have an herb garden, you'll find that home-dried herbs can be just as tasty as those bought at the store. However, proper handling is as important to the success of your herb harvest as good cultural practices.

Preparation

Most herbs are at their peak flavor just before flowering, so this is a good time to collect them for drying and storage. To be certain, check drying directions on specific herbs in a reliable reference book. Cut off the herbs early in the morning just after the dew has dried. Cut annuals off at ground level, and perennials about one-third down the main stem, including the side branches.
Wash herbs, with the leaves on the stems, lightly in cold running water to remove any soil, dust, bugs, or other foreign material. Drain thoroughly on absorbent towels or hang plants upside down in the sun until the water evaporates.
Strip leaves off the stalks once plants have drained and dried, leaving only the top 6 inches. Remove all blossoms.

Natural or Air Drying

Herbs must be dried thoroughly before storing. Herbs with high moisture content, such as mint and basil, need rapid drying or they will mold. To retain some green leaf coloring, dry in the dark by hanging plants upside down in bunches in paper bags. Hanging leaves down allows essential oils to flow from stems to leaves. Tie whole
stems very tightly in small bunches. Individual stems will shrink and fall. Hang in a dark, warm (70o-80oF [21.1o-26.7oC]), well-ventilated, dust-free area. Leaves are ready when they feel dry and crumbly in about 1 to 2 weeks.

Drying Seeds

Seeds take longer to dry than leaves, sometimes as much as 2 weeks for larger seeds. Place seed heads on cloth or paper. When partially dry, rub seeds gently between palms to remove dirt and hulls. Spread clean seed in thin layers on cloth or paper until thoroughly dry.
You also can dry herb seeds by hanging the whole plant upside down inside a paper bag. The bag will catch the seeds as they dry and fall from the pod.

Oven Drying

For quick oven drying, take care to prevent loss of flavor, oils, and color. Place leaves or seeds on a cookie sheet or shallow pan not more than 1 inch deep in an open oven at low heat less than 180oF (82.2oC) for about 2 to 4 hours.
Microwave ovens can be used to dry leaves quickly. Place the clean leaves on a paper plate or paper towel. Place the herbs in the oven for 1 to 3 minutes, mixing every 30 seconds.

Silica Gel or Salt Drying

Silica gel or noniodized table salt can be used to dry or "cure" non-hairy leaves. Clean and blot dry leaves before placing them in a tray or shallow pan of the silica gel or salt. After the leaves have dried, approximately 2 to 4 weeks, remove the leaves from the drying material, shake off the excess material, and store them in glass containers. Before using, rinse leaves thoroughly in clear, cold water.
Another method of drying herbs is to remove the leaves from the plants, wash them, and spread them thinly on screens to dry, avoiding exposure to bright light. Cheesecloth makes a good screen material and stretches well.

Freezing Herbs

Herbs also can be frozen. Harvest herbs according to recommendations. Wash them thoroughly and blanch them in boiling, unsalted water for 50 seconds Cool them quickly in ice water and then package and freeze them. Washed fresh dill, chives, and basil can be frozen without blanching.

Storage

When completely dry, the leaves may be screened to a powder or stored whole in airtight containers, such as canning jars with tightly sealed lids. Seeds should be stored whole and ground as needed. Leaves retain their oil and flavor if stored whole and crushed just before use.
For a few days, it is very important to examine daily the jars in which you have stored dried herbs. If you see any moisture in the jars, remove the herbs and repeat the drying process. Herbs will mold quickly in closed jars if not completely dry.
Once you are sure the herbs are completely dry, place them in the airtight containers, and store them in a cool, dry place away from light. Never use paper or cardboard containers for storage as they will absorb the herbs' aromatic oils.