Argan

Argan

Argania spinosa
Reference APBOARG
Part of plant Nut

Applications
Topically or internally for animals. Use on its own or in poultices with other herbs or essential oils, as applicable.
How to Use
Avian – burns, nerve irritation, muscle strain, aches and pains. Dose – 2 drops to ½ teaspoon externally 3 times a day
Canine - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1 teaspoon to 1 tablespoon externally 3 times a day
Feline - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1/2 teaspoon 1 teaspoon externally 3 times a day
Porcine - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1 teaspoon to 1 tablespoon externally 3 times a day
Equine - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1 teaspoon to 1 tablespoon externally 3 times a day
Bovine - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1 teaspoon to 1 tablespoon externally 3 times a day
Caprine - burns, nerve irritation, severe skin problems, muscle aches, pains and strains. Chapped skin. Dose – 1 teaspoon to 1 tablespoon externally 3 times a day
Safety Data
Generally considered to be non-irritant and non-sensitising.
About the Product
The argan tree is little known outside Morocco, where it survives the heat, drought and poor soil in the south-west of the country. It is thorny and bears a fruit that has a green, fleshy exterior, not unlike an olive, but larger and rounder. Inside there is a nut with an extremely hard shell which in turn holds one, two or three almond-shaped kernels. The trunk of the tree is twisted and gnarled, allowing goats to clamber along its branches and feed on the fruit and leaves. The traditional way of collecting the nuts was to gather them after they had passed through the goats gut. The hard nut must first be broken open before the kernels are roasted and then mechanically pressed, yielding an oil that is slightly darker than olive oil, with a reddish tinge.