Medicinal Plants of the World is a comprehensive and scientifically accurate guide to the best-known and most important medicinal plants, including those of special commercial or historical interest. The book aims to conceptualise this rapidly expanding field of study and includes:

--Descriptions of more than 300 medicinal plants and their close relatives. Each entry gives a short summary with the following information: a description of the plant, the geographical origin, therapeutic category, historical and modern uses, active ingredients and pharmacological effects.

--More than 500 full-colour photographs that will assist in the identification of the plants and related or similar plants.

--Introductory chapters on various healing cultures of the world, general concepts, common ailments and their treatment with modern phytomedicines and with traditional remedies and the study of active compounds and their pharmacological effects.

--A quick guide and checklist of all the most important and well known medicinal plants of the world, listed according to scientific name but giving the common names, family name, region of origin, therapeutic category, and plant parts used. Also included is a glossary of medical and related terms.

The book will appeal to both laypersons and those with a professional interest in medicinal plants. It is an essential reference guide for health care professionals---doctors, nurses and especially pharmacists---or anyone with an interest in medicinal plants and their uses....

A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their dietetic and nutritional properties. Introductory chapters cover the various categories of plant use, including cereals, pulses (legumes), nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. The core of the volume is an encyclopedic description of more than 350 food and flavor plants in use worldwide, with over 1000 color photographs. This accessible, pictorial guide is a concise source of practical information, not readily available elsewhere, and should be on every food enthusiast’s bookshelf....