Throughout the centuries, the fruit, kernels, oil and flowers of the apricot have ben used in medicine.
The kernel, which yields an oil similar to that of the almond have been widely used for their sedative, antispasmodic that gives relief to strained muscles and demulcent or soothing properties They are useful in healing of wounds, in expelling worms and as a general tonic.
The apricot in its fresh form is used as a dessert fruit.It is, however, generally used in its dried form. The heat renders it easier to digest.
It is made into excellent jam, jelly, marmalades and preserves.
Apricots canned in sugar are also popular. The nut of the apricot is extensively used in confectionary.
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