“They have not been issued owing to policy or financial constraints,” the Samaritan said when questioned why these services did not reach the user. She then put her ability to use technology to solve a community problem to the test for the third time. She recalls working alone, as a salesperson, and handling her own accounting.
She worked as a single mother, leaving her house at 6:00 a.m. and returning home at 6:00 p.m. She recalls being concerned about the security of the contractors she engaged to enter her home following the fall.
In Ethiopian cuisine, koseret, specifically the subspecies L. a. var. koseret, is dried and used as a herb. Camphorous and minty in scent. It has a flavor that some people compare to basil, but it is not related to that herb (they are merely in the same order, Lamiales). Koseret belongs to the same genus Lippia as the herb Mexican oregano (not to be confused with oregano). It’s used to make spiced oils like niter kibbeh and ye’qimem zeyet, as well as the spice mix afrinj. The butter and oil are preserved for up to 15 years with the addition of Koseret and other herbs and spices.
Many common foods, such as kitfo, are then flavored with koseret in these preparations. It is consumed as a potherb in the Democratic Republic of the Congo and the Republic of the Congo. It is prepared into a tisane as a tea alternative in west Africa, particularly The Gambia.
Cough, fever, constipation, and skin diseases including burns have all been treated with the plant in traditional medicine. It is also utilized as an insecticide and antimicrobial treatment, and it has antibacterial qualities that are promising. Koseret also has some antioxidant properties.