Currant

Scientific name: Ribes spp. Family: Saxifragaceae Common Names: Currant (English), Johannisbeere (German), Ribes (Danish, Swedish, Italian), Groseille (French), Bes (Flemish).

Description All forms of currant are deciduous shrubs, fast growing under optimum conditions. The plant is a multiple-stemmed clump, to 5 feet high and as broad, but is suitable for training as a standard. Annual growth is in a single flush in spring. The roots are superficial, fine and easily damaged by frequent cultivation.

Foliage: The leaves are alternate, single, lobed and maple-like. Black currant leaves are pale green, while those of the red currant are deep blue-green. Both are easily burned by intense sunlight. Leaf size and number is reduced under water stress.

Flowers: Currant flowers are borne toward the bases of one-year old stems and on spurs on older stems. They appear in early spring with new growth. Each flower bud opens to number of flowers (up to 20), joined together on a delicate, drooping 5 - 6 inch stem, called a strig. The strig length is reduced or flowering is suppressed by lack of winter chill. Individual flowers (green in the case of red currants and blush pink for black currants) are not showy, but joined together on the strig they give the bush a lacy texture. Pollination is by hoverflies and other insects. Black currant flowers also attract honeybees. Most currants have self-fertile flowers, but a few cultivars are partially self-sterile, so set more fruits with cross-pollination. To increase both fruit size and number, clip off part of the ends of the strigs while the bushes are flowering. Depending upon the cultivar, fruits ripen from 70 to 100 days after blossoming.

Fruit: Fully set strigs will be a pendulous chain of small berries. The fruit is easier to pick if their strigs are long and have "handles" (clear lengths at the bases) for holding onto while harvesting. Black currants commonly ripen from the top down, encouraging birds to strip berries as they color. Modern red currant varieties have been selected for their ability to ripen all the berries on a strig at once. Berries of red, white and pink currants are translucent; black currants are matte brown-purple. The berries contain 3 - 12 minute, bony seeds.

Care and Culture Adaptation: Currants grow best in summer humid, cool regions with great winter chilling. They are best adapted to USDA Hardiness Zones 3 through 5, although in California they are fairly productive in the coolest parts of the San Francisco Bay Area and coastal northern California. They should be considered experimental only in southern California. Currants are amendable to container culture.

Location: Currants like morning sun, afternoon part-shade and buoyant air circulation. They can be grown in the high shade of fruit trees such as persimmon, as well as on the north side of buildings. The leaves sunburn readily and the plants collapse quickly when the soil or air temperature exceeds 85 F. Currants can withstand ocean winds but the salt air will burn the leaves and turn them ragged.

Soil: Currants are not finicky about soil but, in keeping with their proclivity for cold, prefer heavier soils richer in clay. A thick mulch of some organic material also keeps the soil cool in summer while adding humus to the soil. Sandy soils are less suitable for currants because they dry out too fast. The plants will not tolerate alkaline or salty soil.

Irrigation: With their fibrous, shallow roots, currants are are ideal for drip irrigation. Keep the plants watered until the fruit is harvested. At this point they stop active growth and the watering frequency can be reduced. Plants stressed for water are susceptible to mildew.

Fertilization: Apply nitrogen at an annual rate of about four ounces per square yard. With too much nitrogen the plants become more prone to disease. Potassium deficiency, evidenced by marginal scorching of the leaves is averted with about half an once of potassium to the square yard. Avoid potassium chloride, because currants are sensitive to the chloride ion.

Pruning: Annual pruning increases yields and keeps plants manageable. Prune so that most fruits are borne on spurs of two- or three-year old wood. A program of pruning will maintain a continuous supply of such wood. In the winter of the plant's first season, remove at ground level all but two or three stems. The following winter again remove all but two or three that grew the previous season, at which point the bush will have two or three each of one- and two-year old stems. Continue this each season, but by the fourth winter start cutting away at their bases any stems more than three ears old. Each winter also shorten long stems that have grown too scraggly. Do not prune after spring growth has commenced. Plants can be trained to a number of utilitarian and decorative forms.

Propagation Currant seeds germinate if stratified for three to four months at temperatures just above freezing. Seedlings are prolific and do not vary much from parent. Bushes grown from seed bear when two or three years old.

Currants are easily propagated by hardwood cuttings of one-year old wood. Take one-foot cuttings of dormant wood in late winter, dip the base in rooting hormone and pot in ordinary soil. Cuttings will quickly root and are best kept in part shade for the first year. If the plants are to be grown as standards, strip all buds off cutting below soil line. Currants can also be grafted, but no advantage is gained.

Pests and Diseases Currants are subject to a variety of insect and disease pests. Gall mite (not reported yet in California) infests dormant buds during summer. Affected buds swell, form dried rosettes, and fail to break during following spring. Whole stem becomes blind and dies back to ground. Plant should be removed and burned immediately upon detection. Aphids commonly distort currant foliage causing red spots. Spider mites are common and also cause foliar distortion.

Clear-winged borers lay their eggs on stems in late spring. The larvae hatch and bore into the stems where they remain until the following season. An infestation is usually detected only after the stem wilts and dies. Borers will spread and generally cause loss of whole a planting without quick control. Cut out affected stems, search for others and spray. The leaves are not attractive to deer.

The most feared disease in black (rarely red) currant is reversion virus, and appears as weakened, barren plants with pleated leaves. The virus, which is spread by common and gall mites, is endemic in Europe but not yet known in California. There is no cure; do not import plant material from European sources. Ribes species are also host for white pine blister rust, which causes few problems for currants but is lethal for 5-needle pines, including California natives such as Western White (Pinus monticola) and Sugar Pine (P. lambertiana). Currants are banned in counties where these pines are grown for lumber.

Botrytis and Anthracnose can cause rot of leaves and loss of young growth, usually stems lying on the ground or splashed during irrigation. Gooseberry mildew infects currants, especially in humid areas, but is not common in California. It is worst in coastal fog or where irrigation is by overhead sprinkling. Keep plants turgid, never water-stressed. Benomyl spray before flowering and after harvest should control it. Currant roots are susceptible to both Oak Root fungus (Armillaria) and Phytophthora.

Harvest Most cultivars hold well on the plant. For fresh eating let the berries hang for about three weeks after they color up. If the fruits are to be stored at all, they should be picked dry. To avoid damaging the fruits, pick a whole strig by its stem, taking care not to damage the spur. Yields vary greatly, depending on growing conditions and cultivar. Anywhere from three pounds to over ten pounds may be harvested from a single bush.

Currants are unsurpassed for jelly, but are also good in pies and sauces, especially when mixed with fruits that have body but lack sprightliness. Currants have also been used for wine, said by some to be similar in flavor to Graves or Rhine wines. Black currants are the traditional source of the French liqueur, Cassis.

Species Red, pink and white currants belong to three European species (Ribes rubrum, R. petraeum, R. sativum). Black currants are related to European (R. nigrum) and Asian (R. ussuriense) species. Related Species: Gooseberry (Ribes grossularia, R. hirtellum), Buffalo Currant (R. aureum), Jostaberry (R. nigrum X hirtellum).

Info The English word 'currant' has been used for this fruit only since 1550, taken from the fruit's resemblance to the dried currants of Greece, raisins made from a small seedless grape. The much older English name 'ribes' is of ancient Indo-European origin and is common to other languages.

Feijoa

Scientific name: Feijoa sellowiana O. Family: Myrtaceae Common Names: Feijoa, Pineapple Guava, Guavasteen. Related Species: In more recent times Feijoa sellowiana has been renamed Acca sellowiana, but most sources still use the older name. Distant affinity: Eugenias (Eugenia spp.), Guavas (Psidium spp.), Jaboticaba (Myrciaria spp.). Origin: The feijoa is native to extreme southern Brazil, northern Argentina, western Paraguay and Uruguay where it is common in the mountains.

Desctiption The feijoa is a slow-growing evergreen shrub that can reach 15 ft. high and 15 ft. wide. The bark is pale gray and the spreading branches are swollen at the nodes and white-hairy when young. In addition to the fruit it provides, the shrub also doubles handsomely as a landscape specimen. When planted close together, the shrubs make a nice hedge, screen, or windbreak. Feijoas can also be espaliered or trained as a small tree (20 to 25 ft. tall) with one or more trunks. The wood is dense, hard, and brittle.

Foliage: The evergreen, thick, leathery leaves of the feijoa are opposite, short-petioled and bluntly elliptical. In size they range from 1 to 2-1/2 inches long and 5/8 to 1 inch wide. The leaves are smooth soft green on top and silvery underneath, flashing nicely in a gentle breeze.

Flowers: The 1 inch showy, bisexual flowers, borne singly or in a cluster, have long, bright red stamens topped with large grains of yellow pollen. Flowers appear late, from May through June. Each flower contains four to six fleshy flower petals that are white tinged with purple on the inside. These petals are mildly sweet and edible and can make a refreshing addition to spring salads. Birds eating the petals pollinate the flower.

It has been said that feijoa pollen is transferred by birds that are attracted to and eat the flowers, but bees are the chief pollinators. Most flowers pollinated with compatible pollen show 60 to 90% fruit set. Hand pollination is nearly 100% effective. Two or more bushes should be planted together for cross-pollination unless the cultivar is known to be self-compatible. Poor bearing is usually the result of inadequate pollination.

Fruits: The fruits range from 3/4 to 3-1/2 inches long and vary in shape from round to elongated pear shape, with the persistent calyx segments adhering to the apex. The waxy skin is dull blue-green to blue or grayish green, sometimes with a red or orange blush. Skin texture varies from smooth to rough and pebbly and is 3/16 to 5/8 inch thick. The fruit emits a strong long-lasting perfume, even before it is fully ripe. The thick, white, granular, watery flesh and the translucent central pulp enclosing the seeds are sweet or subacid, suggesting a combination of pineapple and guava or pineapple and strawberry, often with overtones of winter green or spearmint. There are usually 20 - 40, occasionally more, very small, oblong seeds hardly noticeable when the fruit is eaten.

Care and Cultivation Feijoas prefer cool winters and moderate summers (80 to 90 F), and are generally adapted to areas where temperatures stay above 15 F. Flower production is poor in areas with fewer than 50 hours of chilling. The flavor of the fruit is much better in cool than in warm regions. Even thought the plants are relatively hardy, sudden fall frosts can damage ripening fruit and late spring frosts can destroy blossoms. Spring frost damage is most likely in mild-winter areas, where the plants are not completely hardened off and respond to warm spells by blooming early.

Location: To protect the fruit from sunburn and other adverse effects of high temperature, choose a plant site away from hot, reflected sun. The feijoa can tolerate partial shade and slight exposure to salt spray. They also make an excellent foundation planting, either singly or as an informal hedge.

Soil: Feijoas will grow in a wide variety of soils. The best harvests, however, come from plants growing in well-drained soil with a pH between 5.5 and 7.0. They are fairly salt tolerant, but salinity slows growth and reduces yields.

Irrigation: Foundation plantings of feijoas in summer dry California have survived for several years without supplemental water. Lack of water, however, will cause the fruit to drop. For quality harvests, water deeply on a regular basis, especially during flowering and fruit periods, and mulch the soil around the plants to protect the shallow roots.

Fertilization: Feijoas grow slowly and require only light applications of a complete fertilizer. A feeding of 8-8-8 NPK once every two months can speed growth.

Pruning: Pruning is not required to keep plants productive, but a light pruning in the summer after fruit is harvested will encourage new growth and increase yields the following year. Thinning the plant also permits easier harvesting. When grown as a hedge, the feijoa responds well to heavy pruning or shearing, but this reduces flower and fruit production.

Propagation The feijoa grows easily from seed, but the seedlings are not always true to type. Seeds are separated by squeezing the seedy pulp into a container, covering with water, and letting the liquid stand for 4 days to ferment. The seeds are then strained out and dried before sowing. The seeds will retain viability for a year or more if kept dry. Germination takes place in 3 weeks. The plant fruits in 3 - 5 years from seed. Vegetative means are necessary to reproduce a variety. Young wood cuttings will root within two months with bottom heat and mist. Whip, tongue or veneer grafting methods are sometimes successful, as is air-layering and ground layering. Cutting-grown plants of named varieties are most desirable, because they can be trained in a variety of ways, and can be maintained as multitrunked shrubs without concern that suckers will develop into "rogue" branches.

Pests and diseases The feijoa is remarkably pest and disease-resistant. It is occasionally attacked by by black scale in California, as well as fruit flies where that is a problem.

Harvest In southern California the fruits ripen 4-1/2 to 6 months after flowers appear and in 5-1/2 to 7 months in the San Francisco area. As the fruit matures, its color changes almost imperceptibly. The best way is to allow them to fall from the tree. Giving the tree a shake and gathering the fruit from the ground very couple of days is the usual method of harvesting. To keep the fruit from bruising, place a tarp or other large cloth under the tree to catch them as they fall.

Feijoas can also be picked when firm and mature and allowed to ripen at room temperature, although the quality will not be as good as tree ripened fruit. Mature fruit can be stored in the refrigerator for about a week, but after that the quality declines. Feijoas are mainly eaten fresh as a dessert or in salads, but can also be cooked in puddings, pies, etc. After peeling, the fruit should be immediately dipped into water containing fresh lemon juice to prevent the flesh from turning brown.

Commercial Potential: In California the feijoa is grown in a limited way for its fruit, especially in cool coastal locations, mainly around San Francisco. There has also been a major effort in New Zealand to commercialize the feijoa. Both domestic and imported fruit can often be found in the markets, but the demand does not seem to be great.

Marjoram

Common names: marjoram, sweet marjoram

Botanical name: Marjorana hortensis

Origin: Mediterranean

Varieties

Few varieties are available; grow the variety available in your area.

Description

A tender branching perennial, usually grown as an annual, marjoram grows 10 to 15 inches tall. It has greyish opposite leaves and lavender or whitish flowers growing up most of the stem. Marjoram means ''joy of the mountain.'' Venus was reputed to be the first to grow this herb. Its leaves and flowering heads, steeped and made into a tea, have been said to relieve indigestion and headaches.

Where and when to grow

Marjoram will grow in most areas of the United States, but it's sensitive to frost and needs winter protection to survive the winter in very cold areas. Plant marjoram from seeds or transplants on your average date of last frost.

How to plant

Marjoram tolerates light shade and thrives in poor soil with good drainage. Don't fertilize the soil before planting; over-fertile soil will produce lots of leaves, but they'll have little flavor. One of the attractive qualities of many herbs is that they'll thrive in the kind of soil conditions that a lot of Other plants won't tolerate. Marjoram is started from seed or transplants. On your average date of last frost, sow seeds a quarter inch deep in rows 18 to 24 inches apart. Thin the seedlings about six inches apart when they're growing sturdily, or plant transplants that are two or three inches tall, and set them about six inches apart. If the weather warms up quickly, mulch transplants to protect the roots from too much heat until they're acclimated. If you're afraid marjoram won't survive the winter, dig up the plants in the fall, let them winter as houseplants, and plant again in

spring - divide the clumps before replanting.

Fertilizing and watering

Don't fertilize marjoram. Water sparingly. The less water marjoram gets, the better the flavor will be.

Special handling

About all the special attention marjoram requires is a protection of mulch to help it weather very cold winters.

Pests

Marjoram has no serious pest problems. Like most herbs, it's a good plant for organic gardens. Diseases

Marjoram has no serious disease problems.

When and how to harvest

When the first blooms appear, cut the plants back several inches; you can do this several times without harming the plant. Fresh leaves can be harvested at any time.

Storing and preserving

Dry leaves and flower tops quickly. Store the crumbled, dry leaves for winter use.

Serving suggestions

Marjoram is one of the traditional components of a bouquet garni. The leaves are good with veal and liver, in meat and egg dishes, and in poultry stuffings. Try them in soups or on roast beef sandwiches. Make herb butter with them. Add chopped marjoram leaves in melted butter to spinach just before serving.

Mint

Common name: mint

Botanical names: Mentha piperita (peppermint); Mentha spicata (spearmint).

Origin: Europe

Varieties

There are many varieties of mint, of which the best known are spearmint and peppermint. Other varieties have different flavors, like golden apple mint or orange mint. Grow the variety available in your area or the scent and flavor you like best.

Description

A number of different varieties go by the collective name of mint; peppermint and spearmint are probably the two most popular. Both are hardy perennials, and both are very prolific-once you set them in a corner of the garden they'll quietly take over. Peppermint (Mentha piperita) is a tall, shallow-rooted, fast spreading perennial with square stems and leaves that usually have a purple tinge. The light lavender flowers appear in terminal spikes and bloom through most of the growing

season. The plant grows to about three feet tall. Spearmint (M. spicata) is a perennial that grows two to 2y2 feet tall, with square stems and leaves that are slightly curled and deeply veined. The flowers are light purple to white and grow in spikes two to four inches long that start blooming in early summer and continue well into fall. You may also come across varieties like golden apple mint, which has a more delicate flavor than spearmint. This plant also has pale purple flowers, but

the leaves are dark green streaked with gold. Orange mint, sometimes known as bergamot mint, gets its name from its delicate scent of oranges. Orange mint has reddish-green leaves edged with purple; the flowers are lavender.

Where and when to grow

Both peppermint and spearmint are very hardy and can be grown almost anywhere in the United

States. Plant them from root divisions any time during the growing season.

How to plant

Mint varieties from seed will not grow ''true.'' So it's generally more satisfactory to use root divisions. An innocuous little plant of mint will wander all over the garden if it gets half a chance, so plant each one in a container that will keep the roots in one place - a two pound coffee can with both ends removed is good. Peppermint and spearmint grow well in any soil; they prefer sun but will tolerate partial shade. For spearmint, work a complete, well balanced fertilizer into the soil

before planting at the rate of a pound per 100 square feet. Don't fertilize before planting peppermint-you'll get all the peppermint you can use without it. Although you can plant mints anytime during the growing season, root divisions will be established faster if planted on a cool, moist day in spring or fall. Space plants two or three inches apart in rows 18 to 24 inches apart.

Fertilizing and watering

Don't fertilize mints in midseason; they'll never miss it. Both peppermint and spearmint prefer moist soil, so they'll require more watering than the rest of the garden. Keep them evenly moist until root divisions are established.

Pests

Mints have no serious pest problems.

Diseases

Mints are susceptible to verticillium wilt and mint rust. Prevent these diseases by removing all the dead stems and leaves from the bed before winter.

When and how to harvest

The more mint you pick, the better the plants will grow, and you can pick sprigs throughout the growing season. Harvest more fully as the plants begin to bloom, just as the lower leaves start to yellow. Cut the entire plant down two or three inches above the soil. You'll get a second smaller harvest the same season.

Storing and preserving

Strip the mint leaves from the stem and let them dry in a warm shady area. The dried leaves can be stored in a sealed jar.

Serving suggestions

A sprig of fresh mint is a pretty garnish for summer drinks - and you can't have a mint julep without it. Cook peas in a very little water to which you've added a couple of sprigs of mint. Toss boiled new potatoes with butter and chopped mint-a nice change from parsley. Instead of mint jelly with a lamb roast, try the traditional English mint sauce. Add a little sugar to a couple of tablespoons of chopped fresh mint leaves, add boiling water to bring out the flavor, then top off with vinegar to taste.

Oregano

Common names: oregano, wild marjoram

Botanical names: Origanum vulgare. Origanum heracleoticum

Origin: Mediterranean (O. vulgare), Cyprus (O. heracleoticum)

Varieties

In cold northern areas grow any variety of O. vulgare. In warmer areas grow any variety of either O. vulgare or O. heracleoticum.

Description

The name ''oregano'' is more accurately applied to a flavor than to a plant, and there are two varieties that you can grow for seasoning called oregano. O. vulgare is usually grown; it's hardier and easier to propagate than the alternative, O. heracleoticum - also known as wild marjoram. The name ''oregano'' itself has been traced back to an ancient Greek word translated as ''delight of the mountains,'' which suggests that the plants once grew wild on the hillsides of Greece. Oregano (O. vulgare) is a very hardy perennial that may grow2y2 feet tall. The leaves are reyish-green, slightly hairy, and oval in shape, and the flowers are pink, white, or purple. O. heracleoticum is a tender perennial that grows only a foot high. The leaves are very hairy and oval in shape, and the plant bears small white flower clusters on tall stems. Oregano's reputed medicinal powers are varied. A tea made from the leaves and flowers was believed to relieve indigestion, headaches, and nervousness. Oil extracted from the plant was used as a cure for toothache.

Where and when to grow

O. vulgare can be grown anywhere in the United States from root divisions or seed planted early in spring. O. heracleoticum can also be grown anywhere in the United States from seed or root divisions if planting is delayed until all danger of frost is past; it should be grown as an annual or given winter protection in colder northern areas. O. heracleoticum can also be grown in a container - it makes an attractive houseplant.

How to plant

Don't fertilize the planting bed for oregano-lack of nutrients even enhances the flavor. Both varieties need well-drained soil in a sunny location, although O. vulgare will tolerate partial shade.

Plant both varieties from root divisions or seeds and space plants about a foot apart. Plant O. vulgare on your average date of last frost, and O. heracleoticum two to three weeks later. Plant seeds a quarter inch deep in rows 12 to 18 inches apart, and thin to six to 12 inches apart. Plant divisions six to 12 inches apart in rows 12 to 18 inches apart.

Fertilizing and watering

Don't fertilize oregano at all. Keep the oregano plants on the dry side.

Pests

Oregano varieties have no serious pest problems.

Diseases

These plants have no serious disease problems.

When and how to harvest

Oregano is ready to harvest when it begins to flower; cut the stems down to a few inches above the soil. Leaves can be harvested for fresh use throughout the growing season if you cut off the flowers before they open-this encourages fuller foliage.

Storing and preserving

Hang oregano in bunches to dry; when they're dry, remove the leaves and store them in an airtight container.

Serving suggestions

Oregano is essential to lots of Italian dishes. Add it to spaghetti sauce, and sprinkle it on pizza. Try oregano and a touch of lemon on lamb chops or steak. Sprinkle oregano on cooked vegetables for a lively flavor.

Parsley

Common name: parsley

Botanical name: Petroselinum crispum

Origin: Mediterranean

Varieties

Moss Curled (70 days); Perfection (75 days); Hamburg or Parsnip-Rooted parsley (90 days).

Description

Parsley is a hardy biennial that is treated as an annual. It has finely divided, fernlike leaves that are either flat or curly. The leaves grow in a rosette from a single taproot that in some varieties is quite large and can be eaten like parsnips. Parsley has flat-topped clusters of greenish-yellow flowers, similar to those of dill, which belongs to the same family. The Romans wore parsley wreaths to keep from becoming intoxicated. Parsley is probably the best known of the herbs used for flavoring and for garnish.

Where and when to grow

Parsley will grow anywhere and can survive cold. It tolerates heat, but very hot weather will make the plant go to seed. Plant parsley two to three weeks before your average date of last frost. Parsley also does well as a houseplant; some gardeners bring parsley in from the garden in fall and let it winter in a bright window.

How to plant

Parsley likes well-worked, well drained soil with moderate organic content. Don't fertilize before planting. Plant it from seed; they take a long time to germinate, but you can speed up the process by soaking them in warm water overnight before planting. Plant the seeds a quarterinch

deep in rows 18 to 24 inches apart. Thin the seedlings to 12 to 18 inches apart when they're growing strongly. Or start seeds indoors six weeks before the average date of last frost.

Fertilizing and watering

You don't need to fertilize the soil for parsley to grow well. It's important to keep the soil moderately moist; parsley needs a regular supply of water to keep producing new leaves.

Pests

The parsley caterpillar is the only pest you're likely to have to contend with. Hand-pick it off the plants.

Diseases

Parsley has no serious disease problems.

When and how to harvest

From planting to harvest is about 70 to 90 days, and a 10-foot row of parsley will keep you -

and all your neighbors - well supplied. To encourage the growth of new foliage, cut off the flower stalk when it appears. The flower stalk shoots' up taller than the leaves, and the leaves on it are much smaller. Harvest parsley leaves any time during the growing season; cut them off at the base of the plant. The plant will retain its rich color until early winter. Many gardeners harvest the entire parsley plant in fall and dry it; you can also bring the whole plant inside for the winter.

Storing and preserving

Parsley lends itself well to freezing and drying. Store the dried leaves in an airtight container.

Serving suggestions

Parsley's reputation as a garnish often does it a disservice-it gets left on the side of the plate. In

fact it's been known for thousands of years for its excellent flavor and versatility. Add chopped parsley to buttered potatoes and vegetables; toss a little on a sliced tomato salad along with a pinch of basil. Add it to scrambled eggs or an omelette aux fine herbs. Parsley is a natural breath freshener.

Rosemary

Common name: rosemary

Botanical name: Rosemarinus officinalis

Origin: Mediterranean

Varieties

Albus; Collingwood Ingram; Tuscan Blue; Prostratus; Lockwood de Forest.

Description

Rosemary is a half-hardy, evergreen, perennial shrub with narrow, aromatic, grey-green leaves. It can grow six feet tall, and the flowers are small, light blue or white. It's a perennial, but in areas with very cold winters it's grown as an annual. Rosemary is one of the traditional strewing herbs; in the language of flowers its message is ''remember.'' In Shakespeare's play, Ophelia gives Hamlet a sprig of rosemary ''for remembrance.'' Keep up the old tradition of a herb of remembrance by tying a sprig of rosemary to a gift.

Where and when to grow

Rosemary can handle temperatures a bit below freezing and tolerates cold better in a sandy, ell-drained location. Lessthan-ldeal conditions improve its fragrance, but it's not really hardy north of Washington, D.C. Grow it in a cold-winter area if you're willing to mulch it for winter protection.

How to plant

Like most herbs, rosemary is most fragrant and full of flavor if it's grown in well-drained, sandy soil that's high in organic matter but not over-rich. Very fertile soil will produce beautiful plants but decrease the production of the aromatic oils on which the plant's fragrance depends. Don't fertilize the soil if you're planting rosemary, except if you're growing it as a perennial in a mild winter climate; in this case, work a low-nitrogen (5-10-10) fertilizer into the soil before planting at the rate of about a half pound to 100 square feet. To grow rosemary from seed, start the seeds indoors or in a cold frame four to six weeks before your average date of last frost. Two weeks after the average date of last frost, transplant them to a location in full sun with a foot or more between the plants and 18 to 24 inches between rows. You can also grow rosemary from

stem cuttings. Pot a rosemary plant from the garden in fall and bring it into the house for winter use. In the spring take stem cuttings to propagate your new crop.

Fertilizing and watering

Do not fertilize at midseason. If the weather is dry, water regularly to keep the soil moist. Don't let the roots dry out.

Pests

Rosemary has no serious pest problems. Like most herbs, it does well In the organic garden.

Diseases

Rosemary has no serious disease problems.

When and how to harvest

You can take some of the leaves, which look like short pine needles, and use them fresh any time you want them. Growth can be pruned back several times during a season.

Storing and preserving

Dry the leaves and store them in airtight containers.

Serving suggestions

Treat rosemary with respect; it can easily overpower more delicate herbs. Rosemary is traditionally used with lamb or pork; it's also excellent combined with a little lemon juice and chopped parsley and sprinkled on chicken before it's baked.

Echinopsis pachanoi

Syn.: Trichocereus pachanoi Common name: San Pedro cactus Family: Cactaceae Origin: Andes of Peru, Ecuador, Bolivia and Chile

Description: The plant is light to dark green, sometimes glaucous, and having 4-8 (usually 5-7) ribs. Groups of 1-4 small, yellow to light brown, spines are located at the nodes which are spaced evenly (approximately 2 cm apart) along the ribs. San Pedro can grow up to 5 meters tall and have multiple branches, usually extending from the base.

Cultivation: San Pedro is very easy to grow in most areas. Because it grows naturally in the high altitude, high rainfall areas of the Andes, it can withstand temperatures far below that of many other cacti. In fact, its cultivation requirements are really more like 'normal' plants than most other cacti. San Pedro requires fertile, free-draining soil. They are susceptible to fungal diseases if overwatered, but are not nearly as sensitive as many other cacti, especially in warm weather. They can be sunburned and display a yellowing chlorotic reaction to overexposure to sunlight. In warm areas it is best to keep them out of direct sun in mid-summer.

In winter plants will etiolate, or become thin, due to lower levels of light. This may be problematic if the etiolated zone is not sufficiently strong to support future growth as the cactus may break in strong winds. Some people also find it visually undesirable. If you wish to avoid etiolation when temperatures drop and growth rates slow, encourage it to enter winter dormancy by withholding water and fertiliser from it over the winter.

The seeds are quite easy to germinate and grow. Their main requirements consist of high humidity levels, free-draining soil mix, and enough (but not too much) water, light, and nutrition. There are a number of commonly used methods that satisfy these requirements and the choice of a particular method depends mainly on the scale of the cultivation operation.

For soil, use coarse sharp sand (sieved river sand). Some people also find coir or peat, or mixtures, to be effective. The soil can be sterilised by cooking it in an oven on high for 1-2 hours. Sterilisation will be most effective if the sand is moist. The soil is placed into trays and the seeds planted into it (when the soil has cooled). The seeds should be only just below the surface (two or three sand grains over them). The trays now need to be kept in a humid environment. This may be achieved by the use of ziplock bags, glass plates, or greenhouses, depending on scale. Seeds usually germinate within two weeks two a month, but sometimes come up after several months.

The seedlings stay in the humid environment for several months. During this time they must be continually checked for water and nutrient requirements, and fungal pathogens. Ensure the soil stays moist, but not overly wet. Nutrients can be provided with a liquid fertiliser at 1/8th strength whenever growth rate slows down. Fungi can be killed with a sulfur or copper-based fungicide. There have been some reports of seedlings responding negatively to these treatments so be very cautious with the amount you use. There is some evidence that garlic is also an effective fungicide.

If germinating your seeds in cold weather, a heat mat and fluorescent light can be used.

Info: San Pedro contains a number of psychoactive alkaloids, including the well-studied chemical mescaline. In most countries it is legal to cultivate San Pedro, but in countries where possession of mescaline and related compounds is illegal, cultivation for the purposes of consumption may be illegal. This is the case in the USA, Australia, Canada, and the UK, where it is currently legal to cultivate San Pedro unless it is for the purposes of consumption. It is unclear exactly how intent to consume would be proved. Possession of books, literature, and internet histories as well as large amounts of cactus (growing or not) may be enough evidence.

Roman Chamomile

Botanical Name: Chamaemelum nobile

Overview There are two plants known as chamomile: the more popular German chamomile (Matricaria recutita) and Roman, or English, chamomile (Chamaemelum nobile). Both belong to the Asteraceae family, which also includes ragweed, echinacea, and feverfew. Both have been used traditionally to calm frayed nerves, to treat various digestive disorders, to relieve muscle spasms and menstrual cramps, and to treat a range of skin conditions (including minor first degree burns) and mild infections. Chamomile can also be found in a variety of face creams, drinks, hair dyes, shampoos, and perfumes.

Most research on chamomile has been done with the closely related plant, German chamomile, which has similar, but not identical, active ingredients. Roman chamomile has not been used in studies of people as much as German chamomile, so claims about its use for specific health conditions are based on clinical experience and will have to be verified through future research. Nevertheless, Roman chamomile is an ingredient in many teas, ointments, and other types of medicinal preparations.

Traditionally, Roman chamomile has been used to treat nausea, vomiting, heartburn, and excess intestinal gas that can happen when feeling nervous. It is widely valued for its tension-relieving properties. As legend has it, Peter Rabbit's mother used Roman chamomile tea to calm him down after his adventures in Mr. MacGregor's garden. This herb may also reduce inflammation associated with cuts or hemorrhoids, and may ease the discomfort associated with conditions such as eczema and gingivitis (swollen gums). The traditional uses of Roman chamomile, again while not studied scientifically are quite similar to the uses for German chamomile.

Plant Description Roman chamomile originates in northwestern Europe and Northern Ireland, where it creeps close to the ground and can reach up to one foot in height. Gray-green leaves grow from the stems, and the flowers have yellow centers surrounded by white petals, like miniature daisies. It differs from German chamomile in that its leaves are thicker and it grows closer to the ground. The flowers smell like apples.

What's It Made Of? Chamomile teas, ointments, and extracts all start with the white and yellow flower head. The flower heads may be dried and used in teas or capsules or crushed and steamed to produce a blue oil, which has medicinal benefits. The oil contains ingredients that reduce swelling and may limit the growth of bacteria, viruses, and fungi.

Available Forms Roman chamomile is available as dried flowers in bulk, tea, tinctures, and in creams and ointments.

How to Take It Pediatric There are no known scientific reports regarding the appropriate pediatric dose of Roman chamomile. For this reason, children should not take this herb.

Adult Roman chamomile can be taken a number of ways. A cup of hot chamomile tea may help soothe an upset stomach or help those who suffer from insomnia. The oral dosages listed below should help relieve stomach discomfort; chamomile has also been used for reducing menstrual pain and the swelling of gums in the case of gingivitis. The ointment and bath recommendations are for skin conditions.

* Tea: Pour one cup of boiling water over 1 heaping tablespoon of dried herb, steep 10 to 15 minutes. * Liquid extract (1:1, 70% alcohol) 20 to 120 drops, three times per day * Bath: Add two teabags or a few drops of Roman chamomile essential oil to a full tub of bathwater to soothe hemorrhoids or skin problems * Cream/Ointment: Apply cream or ointment containing 3% to 10% chamomile content

Precautions The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

Chamomile is considered generally safe by the FDA. Roman chamomile contains an ingredient, anthemic acid, which can induce vomiting if taken in high doses. Highly concentrated tea may therefore cause vomiting.

Those who are allergic to ragweed or other plants in the Asteraceae family (including echinacea, feverfew, and chrysanthemums) should avoid chamomile. Allergic reactions are somewhat common, actually, and may include stomach cramps, tongue thickness, swollen lips and eyes (called angioedema), itching, hives, throat tightness, and even shortness of breath. The latter two symptoms are medical emergencies and medical care should be sought urgently.

Possible Interactions If you are currently being treated with any of the following medications, you should not use Roman chamomile without first talking to your healthcare provider.

Sedatives Because of its calming effects, chamomile should not be taken in conjunction with sedative medications (particularly those that belong to a class called benzodiazepines such as alprazolam and lorazepam) or alcohol.

Warfarin Patients taking blood-thinning medications such as warfarin should use Roman chamomile only under the careful supervision of a healthcare practitioner. Although not proven scientifically, this herb may, in theory, enhance the effects of the medication.

German Chamomile

Botanical Name: Matricaria recutita

Overview There are two plants known as chamomile: the more popular German chamomile (Matricaria recutita) and Roman, or English, chamomile (Chamaemelum nobile). Both belong to the Asteraceae family, which also includes ragweed, echinacea, and feverfew. And both have been used traditionally to calm frayed nerves, to treat various digestive disorders, to relieve muscle spasms, and to treat a range of skin conditions and mild infections. The medicinal use of chamomile dates back thousands of years to the ancient Egyptians, Romans, and Greeks. Chamomile has been used to treat a variety of conditions including chest colds, sore throats, abscesses, gum inflammation (gingivitis), psoriasis, acne, eczema, psoriasis, minor first degree burns, inflammatory bowel disease (namely, ulcerative colitis), stomach ulcers, and children's conditions such as chickenpox, diaper rash, and colic. While studies in people are few, animal studies have demonstrated German chamomile's ability to reduce inflammation, speed wound healing, reduce muscle spasms, and to serve as a mild sedative to help with sleep.

Laboratory studies have also shown some antimicrobial properties, meaning that it may fight against a variety of infections. In Europe, chamomile is commonly used as a digestive aid, to treat mild skin conditions, menstrual cramps, insomnia, and as a tension reliever.

Plant Description The tiny daisy-like flowers of German chamomile have white collars circling raised, cone-shaped, yellow centers and are less than an inch wide, growing on long, thin, light green stems. Sometimes chamomile grows wild and close to the ground, but you can also find it bordering herb gardens. It can reach up to three feet high. German chamomile is closely related to Roman chamomile (Chamaemelum nobile), which, although less commonly used, has many of the same medicinal properties.

What's It Made Of? The dried flowers can be used to make chamomile tea. The flowers can also be crushed and steamed so that the oil they contain, which is blue, can be extracted and packaged separately. The oil contains ingredients that reduce swelling and limit the growth of bacteria, viruses, and fungi.

Available Forms German chamomile is available as dried flower heads, tea, liquid extract, and topical ointment.

How to Take It Pediatric To relieve spasms or inflammation of the gastrointestinal tract: 1 to 2 ml (30 to 60 drops) of German chamomile liquid extract, undiluted or mixed in juice or water, three times daily.

Adult * Tea: Pour 1 cup of boiling water over 1 heaping tablespoons of dried herb, steep 10 to 15 minutes. Drink three to four times per day between meals to relieve stomach pain, heartburn, gas, and other digestive discomforts. Tea may also help bring on drowsiness for those having trouble sleeping. * Tincture (1:5, 45% alcohol): Take 100 to 150 drops of tincture three times per day for gastrointestinal complaints or to aid in falling asleep. * Gargle or mouthwash: Make a tea as above, then let it cool. Gargle as often as desired to soothe inflamed gums, sores in the mouth, or sore throat. * Inhalation: Add a few drops of essential oil of chamomile to hot water (or use tea) and inhale the steam to calm a cough. * Bath: Use 1/4 lb of dried flowers per bath, or add 5 to 10 drops of essential oil to a full tub of water to soothe hemorrhoids, cuts, eczema, or insect bites. * Poultice: Make a paste by mixing powdered herb with water and apply to inflamed skin. * Cream: Apply cream with a 3% to 10% crude drug chamomile content for psoriasis, eczema, or dry and flaky skin.

Precautions The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

German chamomile is considered generally safe by the FDA. Highly concentrated chamomile tea may cause vomiting, however, and those who are allergic to ragweed, chrysanthemums, asters or feverfew should avoid chamomile because it is in the same plant family. Allergic reactions are somewhat common, actually, and may include stomach cramps, tongue thickness, swollen lips and eyes (called angioedema), conjunctivitis (pink eye), itching, hives, throat tightness, and even shortness of breath. The latter two symptoms are medical emergencies (called anaphylaxis) and medical care should be sought urgently.

Possible Interactions If you are currently being treated with any of the following medications, you should not use German chamomile without first talking to your healthcare provider.

Sedatives Because of its calming effects, chamomile probably should not be taken in conjunction with sedative medications (particularly those that belong to a class called benzodiazepines such as alprazolam and lorazepam) or alcohol.

Warfarin Patients taking blood-thinning medications such as warfarin should use German chamomile only under the careful supervision of a healthcare practitioner. Although not proven scientifically, this herb, in theory, may enhance the effects of the medication.

Green Tea

Botanical Name: Camellia sinensis

Overview Archeological evidence suggests that tea leaves steeped in boiling water were consumed as many as 500,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Today, hundreds of millions of people drink tea around the world, and studies are now suggesting that one variety of tea in particular -- green tea (Camellia sinensis) -- has many health benefits.

There are three main varieties of tea -- green, black, and oolong. The difference between the teas is in their processing. Green tea is made from unfermented leaves and is reputed to contain the highest concentration of polyphenols, chemicals that act as powerful antioxidants. Antioxidants are substances that scavenge free radicals -- damaging compounds in the body that alter cell membranes, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet light, radiation, cigarette smoke, and air pollution) can also increase the number of these damaging particles. Free radicals are believed to contribute to the aging process as well as the development of a number of health problems including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, green tea has been used as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence, regulating body temperature and blood sugar, promoting digestion, and improving mental processes.

Green tea has been extensively studied in people, animals, and laboratory experiments. Results from these studies suggest that green tea may be useful for the following health conditions:

Atherosclerosis Population-based studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies refers to studies that follow large groups of people over time and/or studies that are comparing groups of people living in different cultures or with different dietary habits, etc.)

High cholesterol Green tea has demonstrated an ability to lower total cholesterol and raise HDL ("good") cholesterol in both animals and people. One population-based study found that men who drink green tea are more likely to have lower total cholesterol thank those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body.

Cancer The cancer-protective effects of green tea have been reported in several population-based studies. For example, cancer rates tend to be low in countries such as Japan where green tea is regularly consumed. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging animal and clinical studies are beginning to suggest that substances in green tea known as polyphenols may play an important role in the prevention of cancer. These substances act as powerful antioxidants. Researchers also believe that polyphenols help kill cancerous cells and stop its progression.

Bladder cancer Only a few studies have examined the relationship between bladder cancer and green tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

Breast cancer Studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women with early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea.

Colorectal cancer Studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some studies show decreased risk in those who drink the tea, while others show increased risk. Further research is needed before green tea can be recommended for the prevention of colorectal cancer.

Esophageal cancer Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, results of studies in people have been conflicting. For example, one large-scale population-based study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based study revealed just the opposite -- green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting findings, further research is needed before green tea can be recommended for the prevention of esophageal cancer.

Lung cancer While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esopageal cancers, further studies are needed before any conclusions can be drawn about green tea and lung cancer.

Pancreatic cancer In one large-scale study comparing green tea drinkers with non-drinkers, those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women -- those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. It is not clear from this population-based study, however, whether green tea is solely responsible for reducing pancreatic cancer risk. Although promising, further studies in animals and people are needed before green tea can be recommended for the prevention of pancreatic cancer.

Prostate cancer Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. However, both green and black tea extracts were also found to stimulate genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, black and green tea (as well as extracts of these teas) should not be taken while receiving chemotherapy.

Skin cancer The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anti-cancer properties that may help prevent the onset and growth of skin tumors.

Stomach cancer Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. However, a recent study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some studies even suggest that green tea may increase the risk of stomach cancer.

Further studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

Inflammatory Bowel Disease (IBD) Green tea may help reduce inflammation associated with Crohn's disease and ulcerative colitis, the two types of IBD. Also, if green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body. More research in this area would be helpful.

Liver disease Population-based studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also appears to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear at this time, whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

Weight loss Studies suggest that green tea extract may boost metabolism and help burn fat, but there have been no specific studies of this herb in overweight or obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb's fat-burning effect.

Plant Description Green, black, and oolong tea are all derived from the leaves of the Camellia sinensis plant. Originally cultivated in East Asia, this plant grows as large as a shrub or tree. Today, Camellia sinensis is grown throughout Asia and parts of the Middle East and Africa.

Green and oolong tea are more commonly consumed in Asian countries, while black tea is most popular in the United States. Green tea is prepared from unfermented leaves, the leaves of oolong tea are partially fermented, and black tea is fully fermented. The more the leaves are fermented, the lower the polyphenol content (see What's It Made Of?), and the higher the caffeine content. Green tea has the highest polyphenol content while black tea has roughly two to three times the caffeine content of green tea.

What's It Made Of? The healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than vitamin C. The polyphenols in green tea also give it its somewhat bitter flavor.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is considered to be the most active component in green tea and is the best researchered of all the green tea polyphenols. Green tea contains roughly 30% to 40% polyphenols and black tea contains only 3% to 10% polyphenols.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea's stimulant effects.

Available Forms Most green tea products are sold as dried leaf tea. There are also extracts made from the leaves and leaf buds. The average cup of green tea contains about 50 to 150 mg polyphenols. Decaffeinated green tea products contain concentrated polyphenols (60% to 89% total polyphenols). Capsules and liquid preparations are also available.

How to Take It Pediatric There are no known scientific reports on the pediatric use of green tea. Therefore, it is not currently recommended for children.

Adult Three cups of green tea per day (3 g soluble components, or 240 to 320 g polyphenols) or 300 to 400 mg per day of standardized green tea extract (extracts should contain 80% total polyphenols and 55% epigallocatechin) is the recommended dosage.

Precautions The use of herbs is a time-honored approach to strengthening the body and treating disease. Herbs, however, contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, herbs should be taken with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

People with heart problems, kidney disorders, stomach ulcers, and psychological disorders (particularly anxiety) should not take green tea. Pregnant and breastfeeding women should also avoid green tea.

People who drink excessive amounts of caffeine (including caffeine from green tea) for prolonged periods of time may experience irritability, insomnia, heart palpitation, and dizziness. Caffeine overdose can cause nausea, vomiting, diarrhea, headaches, and loss of appetite. If you are drinking a lot of tea and start to vomit or have abdominal spasms, you may have caffeine poisoning. Lower your caffeine intake and see your health care provider if your symptoms are severe.

Possible Interactions If you are currently being treated with any of the following medications, you should not drink green tea or take green tea extract without first talking to your healthcare provider:

Adenosine Green tea may inhibit the actions of adenosine, a medication administered in a hospital setting for an irregular (and usually unstable) heart rhythm.

Antibiotics, beta-lactam Green tea may increase the effectiveness of beta-lactam antibiotics by reducing bacterial resistance to treatment.

Benzodiazepines Caffeine (including caffeine from green tea) has been shown to reduce the sedative effects of benzodiazepines (medications commonly used to treat anxiety, such as diazepam and lorazepam).

Beta-blockers, propranolol and metoprolol Caffeine (including caffeine from green tea) may increase blood pressure in people taking ropranolol and metoprolol (medications used to treat high blood pressure and heart disease).

Blood Thinning Medications Green tea should not be taken with warfarin, a blood-thinning medication, because the herb contains vitamin K and, thus, can render warfarin ineffective.

Similarly, green tea and aspirin should not be mixed because they both prevent platelets from clotting. Using the two together, therefore, may increase your risk of bleeding.

Chemotherapy The combination of green tea and chemotherapy medications, specifically doxorubicin and tamoxifen, increased the effectiveness of these medications in laboratory tests. These results have not yet been demonstrated in studies of people, however.

On the other hand, there have been reports of both green and black tea extracts stimulating a gene in prostate cancer cells that may cause them to be less sensitive to chemotherapy drugs. Given this potential interaction, black and green tea (as well as extracts of these teas) should not be taken while receiving chemotherapy for prostate cancer in particular.

Clozapine The anti-psychotic effects of the medication clozapine may be reduced if taken less than 40 minutes after drinking green tea.

Ephedrine When taken together with ephedrine, green tea may cause agitation, tremors, insomnia, and weight loss.

Lithium Green tea has been shown to reduce blood levels of lithium (a medication used to treat manic/depression).

Monoamine oxidase inhibitors (MAOIs) Green tea may cause a severe increase in blood pressure (called a "hypertensive crisis") when taken together with MAOIs used to treat depression. Examples of MAOIs include phenelzine and tranylcypromine.

Oral contraceptives Oral contraceptives can prolong the amount of time caffeine stays in the body and may increase its stimulating effects.

Phenylpropanolamine A combination of caffeine (including caffeine from green tea) and phenylpropanolamine (an ingredient used in many over-the-counter and prescription cough and cold medications and weight loss products)can cause mania and a severe increase in blood pressure. The FDA issued a public health advisory in November 2000 to warn people of the risk of bleeding in the brain from use of this medication and has strongly urged all manufacturers of this drug to remove it from the market.