Advertisement
YOU ARE HERE: LAT HomeCollectionsHerbs
IN THE NEWS

Herbs

HEALTH
December 24, 2007 | By Elizabeth Aquino, Special to The Times
The herbs, tightly enclosed in a plastic bag then folded inside a brown paper bag, still manage to permeate the house with their earthy, overwhelming aroma. I store them in the laundry room off the kitchen, and when I open the pantry door, the odor always makes my nose twitch, however much I anticipate it. The herbs themselves are an interesting assortment of twigs; flat, brown things; a rind of something. One time I thought I saw the dried carapace of a bug. They are mushroom-like in color, uniformly brown and beige.
Advertisement
HEALTH
January 31, 2000
Jane E. Allen's report ("No Minor Mix-Up," Jan. 10) on side effects of herbs and vitamins is misleading. The fact that herbs like garlic and ginkgo biloba thin the blood, as do prescription blood thinners, is reason to take the patient off the expensive (and problematic) drug, rather than the herbs. Patients on prescription blood thinners require monthly blood tests to guard against over-thinning their blood; the herbs do not require this. Vitamins are essential for life, drugs are not. How long will the public be kept in the dark about the fact that the biological action of virtually every prescription drug can be duplicated with natural remedies at far less cost and little side effect?
NEWS
September 1, 1989 | BARBARA FOLEY
A tonic of deer antlers is a powerful rejuvenator while a tea of lobster eyes, Ganoderma mushroom, licorice root will relieve physical pain. And the man who tells you so is Ron Teeguarden, who explains that he learned his craft from a Chinese Taoist master and seems so intent on demystifying herbal healing that he even wrote a book about it, "Chinese Tonic Herbs" (Japan Publications Inc.).
NEWS
January 5, 1987 | CHARLES P. WALLACE, Times Staff Writer
A woman enveloped in black whispered her illness across the counter to Suhair Darkal as if passing a secret. Without hesitation, Darkal thrust a grimy hand into a barrel of aromatic herbs and neatly folded a palmful into a square of newspaper. "Do you have incense?" shouted another customer. "Do I have incense?" Darkal roared back. "I have 75 kinds of incense. What's the problem?"
FOOD
February 23, 2013 | By S. Irene Virbila, Los Angeles Times
As I tasted an array of styles of amari at Sotto and Mozza, I became fascinated. I can see right now, I'm going to have to clear a cupboard for my growing collection. At Sotto, I was intrigued by Amaro Montenegro made in Bologna since the 1860s. It's very floral, with notes of rosewater, vanilla, citrus peel and, at the end, a pronounced bitterness. We tasted Amaro Nonino Quintessentia from the grappa producer using a family recipe from 1897, and Amaro Lucano from Matera in the south of Italy, made since 1894 in a more austere style that still includes more than 30 herbs.
NEWS
August 31, 1998 | TERENCE MONMANEY, TIMES MEDICAL WRITER
Scanning the shelves of an herbal medicine shop in Los Angeles' Chinatown, the drug sleuth had no trouble spotting contraband. Richard Ko, a pharmacologist in the drug safety branch of the California Department of Health Services, zeroed in on a red, gold and white box of pills called Ansenpunaw.
NEWS
September 1, 1998 | DAVID R. OLMOS, TIMES STAFF WRITER
Before Tom Murdock founded a business that would grow into the nation's largest maker of herbal medicines, he found inspiration in Arizona's high desert. It was in the late 1960s and Murdock's wife, Lavoli, was gravely ill with cancer that hadn't responded to conventional treatments. Murdock had heard about a Navajo medicine man who touted a desert chaparral shrub as a remedy for ailments from colds to cancer.
FOOD
August 3, 2013 | By S. Irene Virbila, Los Angeles Times
No mistaking when you meet Semsa Denizsel. She is the real deal: a female chef in a place where that's unusual enough, self-taught, outspoken in her opinions, fierce in her love for Turkey and its food. She's been called the Alice Waters of Istanbul. Not only do they share a farm-to-table philosophy, but they also have the same uncompromising sensibilities. Her cooking at Kantin , her simple but sophisticated restaurant in Istanbul, is lusty, exuberant, real. The plating is natural, unforced, a woman's eye. "I don't like fussy.
Los Angeles Times Articles
|