I would like to start the educational article with the explanation about the life of a plant.

Plants use a complex process called photosynthesis to extract energy from sunlight to create food. Studies on certain species revealed that they perform yet another feat – they calculate the optimum rate at which to absorb that food overnight.

By day, plants convert atmospheric carbon dioxide into starch and sugar. During the night, many species consume the starch stored during the day, thus avoiding starvation and maintaining plant productivity, including growth. Moreover, they process the stored starch at just the right rate, not too quickly and not too slowly, so that they use about 95 percent of it by dawn, when they start making more.

The findings were based on experiments on a plant of the mustard family called Barbados thaliana. Researchers found that this plant carefully rations its food reserves according to the length of the night, no matter whether 8, 12, or 16 hours remained until dawn. Evidently, the plant divides the amount of starch available by the length of time remaining until dawn, thus determining the optimal rate of consumption.

How do plants ascertain their starch reserves? How do they measure time? And what mechanism enables them to do math? Further research may shed light on these questions. Did the mathematical ability of plants come by evolution or was it designed?

If you want to learn more about this subject I recommend reading the book “The Secrets of Plants” a fascinating account of the physical, emotional, and spiritual relations between plants and man, by Peter Tompkins & Christopher Baird, Harper Perennial, 1973.

From ancient Greeks and Chinese to Native Americans and 19th century folk physicians, hawthorn has been almost universally regarded as a heart tonic.

Herbalists regard hawthorn as the most important of all cardiovascular remedies, with the protective action on the heart and its function because hawthorn flowers, leaves and fruit hold benefits for the heart. It is prescribed for a range of cardiovascular problems, including high blood pressure, high cholesterol, angina (relieve chest pain), hardening of the arteries, insomnia, water retention, tissue swelling, skin inflammation, anemia, acne, angina pectoris, hypertension, irregular heartbeat, relieve shortness of breath, fatigue and tiredness in those suffering from congestive heart failure.

Research shows that it improves blood flow to the heart itself, ensuring that muscle cells are well oxygenated. Hawthorn further reducing buildup of fatty plaques in blood vessels, which can lead to arteriosclerosis.

Other benefits are: antispasmodic, sedative, dilator, good for heart muscle weakened by age, for inflammation of the heart muscle, for arteriosclerosis, and for nervous heart problems.
Some of hawthorn's active constituents have potent antioxidant activity, and these compounds may be responsible for the herb's cholesterol lowering effects, helping to prevent oxidation of LDL-cholesterol (so called bad-cholesterol) and decreasing both production and absorption of cholesterol.

Clinical studies have proved its medicinal ingredients (including proanthocyanidins and flaconoids such as quercetin, hyperoside, vitexin, vitexinrhammoside, rutin) improve the heart muscle's metabolism, allowing for better contractions and a more stable rhythmic beating of the heart. Furthermore dilate coronary blood vessels, permitting a larger flow of blood and oxygen, deter release of a substance called angiotensin converting enzyme (ACE) which has been identified as a cause of high blood pressure, and protect blood vessels, collagen, and other tissues from oxidizing damage. Better flow of oxygen-rich blood also helps facilitate breathing.

Tea: steep 2 teaspoons hawthorn leaves and flowers in 12 ounces of water for 10 minutes, strain and drink 1 to 2 cups a day, can be sweeten with honey or stevia

Tincture: generally take 5ml twice daily

Extract: 1/8 – ¼ tablespoon, or 2 teaspoons to 1 tablespoon of a leaf or fruit extract daily

Decoction: use 1 tsp. crushed fruit and ½ cup cold water, let stand for 7 – 8 hours, then bring quickly to boil and strain, take 1 to ½ cups a day, a mouthful at a time, can be sweeten with honey or stevia.

You can also eat the cooked fruit or make jelly or wine with it.

Klaus Ferlow, HMH, HA, author, innovator, lecturer, researcher, writer, founder of Ferlow Botanicals and NEEM RESEARCH, Honorary Master Herbalist, (HMH), Professional Herbal Advocate (HA), board member of the Health Action Network Society, member of the Neem Foundation, Bombay, India, National Health Federation, International Herb Association, United Plant Savers, co-author of the book “sevenstestodentalhealt”, author of the book “Neem: Nature's Healing Gift to Humanity”, published in February/March 2016, copyright @2016, all rights reserved, www.ferlowbotanicals.com, www.neemresearch (coming soon), klausferlow1@gmail.com

It is not our intention to make any specific claims. Any attempt to diagnose and treat illness should come under the direction of your health care practitioner.