The Cultural History of Grapes

The Cultural History of Grapes

by | Jul 28, 2021 | Plant Profiles, Food, Plants & People, Trees, Uncategorized

Grapevine (Vitis vinifera)

Grapes are one of the most important agricultural crops in the world. But they have far more uses than ordinarily meet the palate. There are at least 8000 cultivated varieties of grapes, most of which are grown in the Northern Hemisphere.

Name: Grapevine (Vitis vinifera)
Family: Vitaceae
Synonyms: Grapevine, Vigne, Weintrauben, Rebstock

 

Description:

Grapes are one of the most important agricultural crops in the world. From New Zealand to California, Chile, South Africa and of course, their traditional turf around the Mediterranean Basin, grapes are cultivated in Mediterranean climate zones around the world. Grapevines are surprisingly hardy. They can live on next to nothing. They thrive on poor soils, so long as they are well-draining and don’t mind the heat. The only thing they won’t survive is a cold, wet climate.

When left untended, grapevines can reach a height of about 15 m. As climbers, they will scramble up anything that will give them support. In cultivation, they are often trained on wires and cut back after each season so that only the strongest one or two shoots remain.

The gnarly stem forms finely grained, dense wood. The leaves are palmate (hand-shaped) with deeply indented lobes, with very jaggy serrated margins, depending on the variety. In May or June, they begin to flower, forming bunches of tiny, white, 5-petaled flowers with a very delicate and sweet aroma. Alas, this phase does not last long. Soon, bunches of sweet, juicy berries start to develop.

Depending on the variety, their size and colour vary. The smooth-skinned, yellowish-green to reddish, or purple-black berries usually contain 2 seeds each (except for seedless varieties). Vines can be propagated by seed or cutting. Most European stocks are grafted onto American rootstocks due to a devastating blight that nearly destroyed all European vine stocks.

There are also many wild grape species, which also tend to be a meandering bunch. They can sprawl over an extensive area if left undisturbed. Their berries also grow in bunches, but they are much sparser and consist of much smaller berries, which are usually quite tart. Like their cultivated counterparts, the flowers are small and rather inconspicuous.

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Distribution:

The geographical origins of the vine is still a matter of debate. Various wild varieties can be found in different parts of the world, far beyond the Mediterranean. When the Vikings first arrived in the Americas, they called it ‘Vinland’ for the many wild grape varieties they found there. The type now under cultivation in Europe seems to have originated in Georgia. Under the influence of Greek and Roman expansion, it steadily spread west and north from there. Today grape production is prolific in all warm, temperate regions of the world, from Central and Southern Europe, Northern Africa, Asia Minor, US, Chile, Argentina, South Africa, Australia, to New Zealand.

Problems and Pathogens:

Viticulture is a profitable business, which, however, claims a vast amount of land. Wine lovers may appreciate the variety of tastes and textures this diversity produces, but environmentally it is a disaster. Relying almost entirely on just one single cash crop is highly risky. Furthermore, monocultures heavily depend on fertilizers, and pesticides that are highly damaging to the environment.

Various pathogens can threaten grapevines: powdery mildew rots the stalks, shrivels the leaves, splits the grapes and finally kills the vine. Red spider mites suck the sap from the leaf veins, phylloxera vastatrix strikes the roots, and the cochylis moth grub attacks the flowers.

wine press

HISTORY, MYTHOLOGY AND FOLKLORE

The story of viticulture is so old that nobody really knows where and when it all started. The Bible mentions that Noah planted a vineyard, but even he was probably not the first. Wine is mentioned in almost every classical text, with records dating back some 6000 years.
It appears as though the Greeks were the first to popularize fermented grape juice, with the Romans soon following suit. As major trading powers, they spread the art of viticulture all around the Mediterranean Basin. By 600 BC, wine was a sought-after export commodity, especially popular with the Gauls who, in time, became expert growers themselves.
However, in the latter half of the 18th century, tragedy struck. By then, grapes had moved to the Americas along with the colonists. The drama unfolded when a North American grower sent some specimen of his rootstocks back to the old world for further study. Unfortunately, the sample he sent was infested with a devastating blight (phylloxera vastatrix) that threatened to wipe out vineyards across Southern Europe. It was a catastrophe of unprecedented proportions.
Luckily, the cure also came from North America – and just in time. A frantic search for a blight-resistant yielded results, and another sample was sent to Europe. Growers started quickly grafted their ancient varieties onto American rootstocks, which saved them. Although the industry took some time to recover, European wine-growers rank again at the top of the international charts.

The wines of Ancient Greece seemed to have been quite a different kind of brew than what we are used to today. Historical records describe a much thicker and heavier beverage that had to be diluted at a ratio of 1:3 for consumption. Typically, it was infused with other substances such as resins, aromatic herbs and even psychotropic plants. It is not surprising then that the Greeks associated wine with Dionysus, the wild, shamanic god of ecstasy. His rites were frenzied and orgiastic. A menacing mob of Maenads, (his priestesses) pursued the god (or his representative) in a feverish hunt and tore him apart. Eventually, an animal (a fawn or fox) replaced the human sacrifice. In time, Dionysus was tamed and re-cast as a chubby, cheerful, but domesticated deity of wheat and wine. The animal sacrifice was replaced with a ritual sharing of ceremonial bread and unadulterated wine during the annual celebration of the Elysian Mystery play.

The Romans equated Dionysus with Bacchus, their god of wine and intoxication, whom they worshipped in much the same manner. In Egyptian mythology, Osiris is the Lord of wine, and Isis fell pregnant with Horus after eating his grapes.

The Hellenized Syrian satirist Lucian recounts a ‘tall satirical tale’ in his ‘True History’. A strange vineyard once grew on the far banks of a river that ran with wine instead of water. The grapevines grew woody stems, but their upper parts sprouted beautiful maidens whose hair was a tangle of leaves and bunches of grapes growing from their fingertips. Their enchanting song lured passers-by. But woe to those who succumbed to their embrace: instantly drunk and unable to escape, the hapless took root and soon sprouted shoots and leaves themselves.

Aphrodisiac associations:

Wine is a divine gift of the gods. In moderate amounts, it lifts the spirit, exhilarates and inspires. It opens the mind and holds the key to the heart and soul. Innumerable works of art have been inspired, and countless adventures started by a spark of its passionate fire. But in excessive quantities, it stupefies and causes delusion. It is a fine line between ecstasy and frenzied oblivion.

 

Ever tried making homemade wines?

MEDICINAL USES

Both red and white wine was traditionally used as a solvent to extract other substances when making medicinal wines and cordials. But various parts of the plant itself were also used as medicine.

PARTS USED:

Leaves: fresh young leaves
Flowers: dried or fresh flowers
Berries: fresh or dried fruit
Seeds: oil pressed from the seeds

HARVEST TIMES:

The flowers appear in May/June. The leaves should be picked in spring when they are tender, and the grapes ripen from September onwards (in the Northern Hemisphere).

LEAVES

Constituents:
In the summer, the leaves contain a mixture of sugar and glucose, tartaric acid, potassium bi-tartrate, quercetin, quercitrin, tannin, Amidon, malic acid, gum, inosite, a crystallizable fermentable sugar and oxalate of calcium. In the autumn, they contain more
quercetin and less quercitrin.
Actions:
Anti-inflammatory, astringent, styptic
Indications:
An infusion of 1 TSP of fresh, finely cut leaves per cup of water helps with conditions such as rheumatism, gout, nausea and spitting of blood. A preparation known as ‘Papinorum Extract’ made from the leaves is used in Homeopathy to treat epilepsy and inflammatory conditions of the hip. Dried and powdered, leaves were fed to cattle as a treatment for dysentery. A decoction was used to prevent a threatened miscarriage. The astringent properties help to arrest internal and external bleeding, cholera, dropsy, diarrhoea and nausea. The decoction can also be used to treat mouth ulcers and as a douche for vaginal discharge. Grape leaves are used as a treatment for varicose veins and fragile capillaries. For this purpose, leaves are harvested as soon as they turn red and are used either fresh or dried.

FLOWERS

Actions:
Nerve tonic
Indications:
1tsp of dried flowers per cup of boiling water is said to strengthen neuronal dendrons. It also supports the bone marrow to build red blood cells. The infusion can be used internally or applied externally as a rub to aid neuronal function (even for numbness of the lower limbs)

BERRIES

Constituents:
Malic, tartaric, ascetic ascorbic and racemic acids, alanine, alpha-linolenic acid, alpha-tocopherol, arginine. Oxalic acid in unripe fruits, Ca, P, Fe, thiamine, riboflavin, niacin, and ascorbic acid
Actions:
Fortifying blood tonic, nourishing, stimulates kidney and liver function and thus aids elimination and inner cleansing, gentle laxative
Indications:
A grape-fast is a popular method to rid the body of accumulated metabolic waste products and other toxins. 2 kg of grapes should be eaten throughout the day for two weeks, with little or no other food. It is recommended to do a full day fast one day before embarking on this regime. This is an excellent way to stimulate and tone the kidneys and thus to lose weight by releasing water from the tissues. It reduces fat, regulates bowel function, purifies the blood and cleanses the skin. A grape-fast can alleviate rheumatic pain and heartburn, regulate metabolic processes, water retention, oedema and circulatory complaints. Grapes are restorative and nourishing food that aid recovery from anaemia and debilitating conditions. Dehydrated grapes (raisins) have demulcent, nutritious and slightly laxative properties. Grape sugar (fructose) is rapidly absorbed into the bloodstream. It almost instantly restores energy levels in case of exhaustion and debility.
 Contraindications:
A grape fast is not recommended for dyspeptic, excitable, hot-blooded individuals, as it may cause palpitations.

SAP:

Grapevine sap, a watery substance that naturally occurs when pruning the vines, was used as a lotion to treat weak eyes and corneal floaters. It has also been used as a skin lotion. Internally, it acts as a diuretic.

 

wine press

 

GENERAL USES

  • Basketry: The annual shoots are pruned in the winter. They are very flexible and have been used for basketry and broom-making.
  • Cosmetics: A lotion made from the flowers has been used for freckles, while the oil (seeds) is used for making soap.
  • Dyes: The berries yield a purplish colour, which is not durable. The fresh or dried leaves dye yellow.
  • Fuel: The old grapevine stocks are popular as firewood, especially for grilling due to the aromatic smoke. The twigs make good kindling.
  • Grapeseed Oil: Grapeseed oil is pressed from the seeds. It is used for culinary and cosmetic purposes. For culinary use, the oil must be refined to make it fit for consumption. Unrefined grapeseed oil is slightly sticky. As a massage oil, it is best to blend it with other oils.
  • Culinary uses: Grapes are wonderfully refreshing, nourishing and cleansing fruits that can be enjoyed straight from the vine. Their sweet and tasty juice makes a refreshing beverage and can also be used to make jelly. Evaporated to produce a concentrate, it makes a good sweetener. But above all, grape juice is fermented to make wine and champagne. Wines come in a staggering variety: reds, rose or white wines, champagne or sparkling wine, are made from hundreds of different grape varieties. A dessert wine is produced by adding alcohol to the ferment to prematurely stop the fermentation process.
  • The young tendrils can be eaten raw or cooked as a vegetable. The flowers are also edible and can be prepared as fritters.
  • The sap tastes sweet and can be used as a drink, but harvesting large quantities weakens the vines. Roasted seeds can be used as a coffee substitute.
  • Pickled leaves are used as a wrapping for finger-food appetizers (dolmas) that are especially popular in Greek and Middle Eastern cuisines.
  • A crystalline salt, cream of tartar, also known as potassium bitartrate, is derived from the residue of pressed grapes. Sediments collected from wine barrels are used for making baking powder.

 

Photographs by Kat Morgenstern

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Plant Profile: Moringa

Plant Profile: Moringa

by | Jul 22, 2021 | Plants & People, Plant Profiles, Trees

Plant Profile: Moringa (Moringa oleifera Lam.)

Moringa is a tropical tree that is not very well known outside its native habitat, despite offering multiple gifts for the benefit of mankind.

 

Habitat:

Moringa has spread from its native habitat in the sub-Himalayan region of India to tropical and subtropical areas around the world. It is now cultivated on many continents. It is highly adaptive and tolerant to even the most inhospitably arid soil conditions. Prolonged cold spells with temperatures falling to below 20 °C are the only conditions it can not tolerate. Its preferred conditions are temperatures between 25°-30 °C and well-draining soil.

 

Description:

Moringa is a fast-growing subtropical tree native to the Himalayan foothills. In as little as 10 months, it can grow to an astonishing height of three meters – from seed! However, it rarely grows to more than 10 meters in total – a tree of medium stature.

Its feathery leaves and bean-like seed pods give it the appearance of a legume species. But that is not the case. Moringa is the only genus of the Moraginacae family, which comprises 13 species. The pods, which are slightly thickened at one end, are known as ‘drum sticks’. Each pod contains 15-20 winged seeds.

The tree branches freely and produces dark, green feathery tri-pinnate leaves with elliptical leaflets. The flowers grow in bunches of small white or cream-coloured flowers and have a subtle fragrance.

Moringa BlossomImage by Yaayaa Diallo from Pixabay

Moringa Blossom

 

History

Moringa is one of the most important and universally useful plants of the tropics.

The entire plant is edible – leaves, seeds, pods, flowers and even the roots – although some experts warn against eating them. (The British called this tree ‘Horseradish root tree’, an allusion to root’s distinct flavour).

Moringa is remarkably rich in essential nutrients such as vitamin A, C and E, calcium, potassium, iron and, perhaps most importantly, protein. It is recommended as a nutritional supplement for pregnant women, nursing mothers, children, and the elderly and infirm. It is one of the few sources of high-quality vegetable protein that contains all essential amino acids.

In India, the young, green and immature pods (the ‘drumsticks’) are a popular ingredient of curries. The seeds yield a high-quality oil used in cooking which is rich in oleic acid. It is very stable, comparable to olive oil in terms of resistance to rancidity and nutritional value. The leaves are the most perishable. Ideally, they should be consumed within a couple of days of harvest. To extend their shelf-life on the market, they need to be bagged and cooled. Alternatively, their nutritional value can be better preserved by drying and powdering them. The powder can then be added as a nutritional supplement to soups, beverages, curries and other foods. But the most miraculous powers are contained within its seeds: Moringa seeds act as ‘flocculants’. They can purify water by causing contaminants to ‘flock together’ and precipitate, i.e. sink to the bottom of the vessel, thus effectively purifying the water. Pharmacologists at Gadja Mada University in Indonesia showed that “one crushed Moringa seed can clear 90% of the total coliform bacteria in a litre of river water within 20 minutes. While an animal study showed that even 2,000 seeds per litre of water had no toxic effects on mice.”

This is powerful and important indeed, especially given the poor water quality in many tropical and subtropical parts of the world. Given that access to clean drinking water is still a problem in many tropical regions, Moringa offers hope. Promoting the planting of Moringa trees could significantly improve water quality, as well as help to boost nutrition in some of the poorest regions of the world.

 

Moringa sticks

Moringa Drum Sticks Image by S V from Pixabay

Medicinal uses:

Medicinally, Moringa is primarily used to address problems arising from malnutrition. It has a tonic effect on the gastric system and can cure diarrhoea. Thanks to its high vitamin A content, it is a great immune system booster. Vitamin A also helps alleviate visual problems, such as night blindness and xerophthalmia.

Despite its impressive nutritional profile, Moringa can not cure severe malnutrition. The body can no longer process iron, protein or fat once severe physiological abnormalities have been triggered (e.g. infections, impaired liver and intestinal function, imbalance of electrolytes and related problems). However, Moringa is the best available ally to prevent such severe cases and correct mild and moderate ones.

Moringa can also reduce blood sugar levels and thus help control diabetes and high blood pressure. Furthermore, it is said to be helpful in the treatment of respiratory problems, tuberculosis and malaria.

The raw seed pods act on the liver and are used as an anthelminthic (deworming) agent.

The seed oil contains antibiotic and anti-inflammatory compounds. It is used in the treatment of bacterial and fungal skin conditions. Topically, it can be applied to aching joints.

Recent research suggests that Moringa may be effective against certain kinds of cancer, particularly skin cancer. Traditional healers have long used Moringa for this purpose, but further studies are needed to evaluate and verify these traditional uses. They also claim that it to be an excellent nutrient to prevent cancer.

It is easy to add Moringa to the diet, and almost anybody could benefit from it. But above all, it should be used to improve the conditions of those who live in extreme poverty. Moringa should be planted in every available patch of public land to make it accessible to all.

 

Lead image by Iskandar Ab. Rashid from Pixabay

Plant Profile: Aloe vera

Plant Profile: Aloe vera

by | Jun 20, 2021 | Plants & People, Plant Profiles, Plants as Medicine

Aloe Vera is no longer an exotic stranger. We see it advertised as a popular ingredient in numerous household products, from washing-up liquid to latex gloves, and even razors. Many of us also know the plant itself.

Aloe Vera is an undemanding, perennial succulent, at home in arid regions of Africa. It is a distant cousin of the century plant, so common in the southwestern United States. Both belong to the order of Asparagales, but do not share the same genus.

Description:

Aloe Vera’s fleshy, succulent leaves contain a clear, gooey gel-like substance. The leaf margins bear ‘sharp teeth’ to deter casually browsing animals. It loves hot and dry conditions and only ‘wilts’ when over-watered, or exposed to freezing temperatures. Grown in the right conditions, (that is, mostly ignored), the plant will do just fine. It may even send up a central shoot with short tubular yellowish flowers sprouting from the upper part of the spike.

The Aloe genus comprises about 400 species, with Aloe Vera considered the most useful for medicinal purposes. Mature plants contain the most potent healing compounds.

Habitat:

Aloe Vera is native to arid regions of the north-eastern and southern parts of Africa and Madagascar. But thanks to its tremendous value as a healing plant, it has spread to arid regions throughout the world. Today it is widely cultivated around the world, including in North America, Japan and China.

Aloe vera plantation

History

Aloe Vera is a truly wonderful plant, with a well-established reputation as a medicinal plant, that is particularly useful for skin conditions, minor cuts, abrasions and burns. The dried latex, a well-known laxative, is distinct from the gel. It derives from a yellow juice that is contained in the pericyclic tubules of the inner leaf.

Although Aloe has been in documented use for at least 3500 years, there is a lot of controversial and contradictory information about it.
It was first mentioned in the famous Egyptian Ebers Papyrus, which dates back to 1500 BC and is widely regarded as one of the earliest documents on what was to become the western Materia Medica. More than likely, Aloe Vera’s use was well-established long before it was recorded. In the hot and dry countries of Northern Africa and the Middle East, Aloe Vera served as a soothing household remedy for sunburns and a ready-to-use moisturizing cosmetic lotion.

Some confusion surrounding this plant stems from the fact that it is still frequently mistaken for lignum Aloes or Wood-Aloes, which is an entirely different species of plant. Although abundantly mentioned in the Bible as an incense ingredient and constituent of embalming oils, Wood-Aloes does not grow in the Mediterranean Basin but is a tree of the genus Aquilaria. Also known as Agar wood, Wood Aloes is native to Southeast Asia. While Aloe Vera latex does transform into a hard substance when dried and is sometimes referred to as ‘Aloe resin’, it is not particularly aromatic and has never been used as incense.

Aloe Vera juice

In recent years, ‘Aloe Vera juice’ (as well as a myriad of spin-off products that contain the juice), has become popular. But by their very nature, products are always processed. Aloe Vera juice is no exception. It always contains flavourings and preservatives. In its natural form, Aloe juice (gel) is not very palatable – it is bitter and gooey – not exactly a pleasure to gulp down. It is not hard to see why the ancients didn’t recommend it and only saw it fit as an emergency measure for the treatment of intestinal parasites.

Careful handling is of utmost importance as oxidation sets in the minute the leaves are cut, and enzymatic activity begins to destroy some valuable compounds. Traditionally, the leaves are taken to a processing facility as quickly as possible after being cut, ideally in a refrigerated truck. At the processing plant, they are filleted by hand to remove the outer skin. Unfortunately, most of the beneficial compounds are concentrated just beneath, and filleting removes much of what makes the plant so valuable.

Aloe vera gel

Modern uses

Aloe Vera is best known for its use in topical skin-care applications. But commercial products are not quite as potent as the gel that can be squeezed from a freshly cut leaf, since the natural jelly-like substance is not very stable and deteriorates quickly upon exposure to the air. To preserve its properties and thus extend its shelf-life, manufacturers must process the gel. But processing rarely enhances a natural product. In the case of Aloe Vera, it reduces a ‘miracle plant’ to a mediocre substance with vastly diminished benefits.

This back-story sheds some light on some rather puzzling research results: Aloe Vera’s glowing reputation in folk medicine is not confirmed by research results under laboratory conditions. The reasons for this are a bit complex and are partly due to the lab conditions and partly to the processing methods that are used to ‘preserve’ the gel or to extract its ‘active compound’.

But plants are highly sophisticated when it comes to their biochemistry. Their healing effect is often not due to one simple compound but rather the result of complex interactions, or ‘synergy’ between a host of different compounds.

Conventional preservation methods involve pasteurization: heating the gel to a high temperature, thus destroying many of the more fragile components. Chemical preservatives are added, further adulterating the original substance. Understandably, the result is rather disappointing, leading researchers to conclude that Aloe’s benefits may have been exaggerated. But one could equally conclude that we simply lack proper processing methods to preserve the natural composition of fresh Aloe Vera gel.

Processing

In recent years, more efficient processing methods have been developed. A cold process that dissolves the green cellulose parts of the leaf, leaves the biochemical activity of the gel substance intact, including the aloin, a yellow bitter laxative compound that is found just underneath the outer skin. Additional processing involves adding various anti-oxidants, as oxygen initiates the deterioration and breakdown of the gel and promotes the development of aerobic bacteria. Finally, the pulp is separated from the liquid part, a carbon compound is added to help filter out the aloin. The carbon compound is subsequently removed. In the last step, the liquid is exposed to ultraviolet light that destroys any bacteria.

This method still requires stabilizing compounds to be added to the final product, but it is a great improvement to conventional extraction processes, which only processed the gel and relied on heat treatment for sterilization.

An alternative whole-leaf extraction method involves the same cold process leaf processing described in the first step above, but then utilizes short duration low temperature-controlled sterilization techniques to kill off bacteria, eliminating the need for additional chemicals. The resulting gel is concentrated in a vacuum chamber and dehydrated to yield a water-soluble compound that retains the biochemical activity indefinitely without using preservatives. This is currently regarded as the most efficient method. Although heat is used in the process, it is closely controlled and never reaches more than 65°C applied for less than 15 minutes at a time. Longer exposure and higher temperatures would deteriorate the final product.

It is easy to see that what you get at the store is not the same as the natural product straight from the plant. It is important to read the label and evaluate the extraction method to determine its quality. There are huge differences between manufacturers.

A self-regulating body of producers certifies Aloe Vera products according to industry standards of quality control. Their seal of approval is meant to reassure consumers. However, due to the different processing methods, certification is not a gold standard.

Aloe vera gel

Medicinal Uses

Parts used: resin, gel extracted from the leaf
Constituents: Hydroxyanthracene derivatives of the anthrone type (principally barbaloin); 7-hydroxyaloin isomers, aloe-emodin, chrysophanol and their glycosides; chromone derivatives (aloesin and its derivatives aloe resins A and C, and the aglycone aloesone. Gel: glucomannan (a polysaccharide), steroids, organic acids, enzymes, antibiotic principles, amino acids, saponins, minerals.
Actions: latex: cathartic, laxative, emmenagogue, digestive stimulant
Gel: immune system stimulant, skin healing, anti-irritant, moisturizing, anti-cancer
Indications

Traditionally, Aloe Vera gel is used as a soothing topical application for sunburns and minor burns, abrasions, acne, psoriasis, shingles and even cold sores. The fresh gel squeezed from the leaf and applied directly to the affected areas is most potent. Its skin repair qualities on burns and sunburns are truly remarkable – healing occurs quickly and without scarring. The gel is also used to reduce stretch marks and scarring in wound care. It even protects the skin against the immune suppressant effect of ultraviolet light – thus it can also be used as a protective sunscreen lotion. Aloe Vera gel is a highly valued additive for moisturizing cosmetic preparations and is praised for rejuvenating the skin by stimulating the synthesis of elastin and collagen.

External application of Aloe gel penetrates the skin directly and produces a soothing, pain-relieving anti-inflammatory effect on arthritic joints and tendonitis.

For internal use, Aloe Vera latex preparations are usually mixed with antispasmodic herbs to reduce the cramping effect of its laxative action. Used by itself, the cathartic action could be rather painful. The latex also stimulates the uterus, thus promoting menstrual flow. Aloe containing laxatives should be avoided during pregnancy.

Laboratory studies on mice have demonstrated high-quality Aloe Vera juice to be an effective immune system stimulant in the treatment of certain types of cancer and HIV. Further studies are underway.

Aloe juice has a healing and balancing effect on the digestive system: it improves the absorption of nutrients and the elimination of toxins. This promotes overall cell nutrition and activates the body’s self-healing powers and enhances energy levels. It can also relieve gastrointestinal problems associated with peptic or duodenal ulcers. It stimulates regular bowel evacuation and soothes colitis and irritable bowel syndrome. Many chronic conditions have a component of digestive imbalance that trigger secondary symptoms due to malabsorption and cellular malnutrition. Aloe Vera juice can help to restore balance to the entire digestive system.

Aloe Vera juice also appears to benefit the liver and kidneys. It lowers levels of blood lipids (cholesterol) that can clog up the arteries and can cause coronary heart disease. And, it also has a positive effect on blood sugar levels, which can make it a useful nutritional supplement for diabetics.

Aloe vera skin care

Home-made cosmetics

If you wish to incorporate Aloe’s healing benefits into home-made skincare products, you can use the gel to replace all or a portion of the liquid in your recipe. However, beware that unprocessed Aloe Vera gel is not very stable and won’t keep long. Make small batches only, and store them in the fridge for a few days. For maximum benefit, skincare preparations should contain at least 20-40% of gel. If you have a fresh plant at your access, you can simply cut off a bit of a leaf and apply it straight to the skin.

 

Grow your own

Aloe Vera is one of those plants that everybody should have at their access as an immediate first aid remedy for burns and minor cuts. Growing it is easy, as it is a very undemanding plant. Just don’t over-water it and protect it against freezing temperatures. It loves the sun but will also grow in the semi-shade, nor does it need particularly rich soil. Well draining, sandy soil will do.

 

Caution:

  • Do not use Aloe Vera based laxatives during pregnancy. The juice may also contain traces of aloin above what would be deemed safe during pregnancy.
  • Consult with your health advisor regarding possible interference with prescription drugs if you intend to use Aloe Vera internally.
  • Rare cases of allergic reactions to the latex have been reported – even for external use.

The quality of Aloe Vera gel or juice very much depends on the manufacturing process. Some products that are currently on the market have little or no medicinal value. Do your research before spending a lot of money on what may turn out to be an inert substance. Whole-leaf extracts are recommended. Look for the International Aloe Science Council certificate for quality assurance.

 

 

 

 

Image credits:

Title Image by Elstef from Pixabay

(1) Image by Françoise BERNARD-NICOD from Pixabay

(2) Image by Franziska Ingold from Pixabay

(3) Image by mozo190 from Pixabay

(4) Image by Jenny Porter from Pixabay

Gardening Jobs in June

Gardening Jobs in June

by | Jun 12, 2021 | Gardening

There are plenty of gardening jobs to do in June!

If you thought that now the growing season is in full swing you can kick back and relax, you are mistaken. June is a rather busy month in the garden, especially if you want to continue harvesting veggies in the fall and winter.

 

But first things first:

Slugs and snails are very hungry at this time of the year. You will have to beat them to it if you want some of those veggies for yourself. Regular slug hunts at dusk and dawn are the most effective way to keep them at bay.

To keep the soil cool and prevent it from drying out, mulch all around your plants, especially around thirsty ones such as tomatoes and zucchinis. Mulching also helps to control the slugs.

Water regularly, but not excessively.

By now, your tomatoes should be in the ground. Gently tie them to their support and pinch out the side shoots.

On hot days, make sure you don’t forget to ventilate the tunnel or greenhouse.

Harvest herbs, such as savoury, oregano and lemon balm before they begin to flower.

 

Sowing:

Hurray, it is finally warm enough to sow Basil and Coriander!

You are probably already harvesting lettuce, rocket and radishes, and maybe even snow peas. For successive crops, continue sowing them until the end of July.

You can sow beans now, but protect them well against slugs – they love the young shoots!

If your season is long enough and the climate reasonably mild, you still have a chance to sow courgettes and pumpkins -but hurry up, it is getting late! Young plants can be planted into their permanent position now.

Autumn/winter veggies like autumn leeks and brassicas like kales and cabbage can be sown until the middle of June.

The middle of June is the end of rhubarb and asparagus harvesting time.

 

Wildlife

Don’t forget the animals at this time of the year – they really appreciate a source of clean cool water and some seeds or fruit.

Check out SeedsNow for your organic gardening supplies.

 

Happy Gardening!

 

Image by Krzysztof Niewolny from Pixabay

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Permaculture – Paradigm Shift for a Sustainable Way of Life

Permaculture – Paradigm Shift for a Sustainable Way of Life

by | May 28, 2021 | Earth Care, Environmental Issues, Green Living

It is easy to get down on the way things are going in the world – climate change is no longer a fringe topic, yet any plans to address it fall far short of what would be needed to halt it. Growing levels of pollution, consumer goods designed for the landfill, destruction of habitats and ecosystems all contribute to our demise.

It is easy to give up and resign oneself to the ‘that’s just the way it is,’ mentality while burying one’s head deeply in the sand. One person alone can’t do much anyway, so why bother worrying about anything, right?

Wrong! It doesn’t have to be that way. And right now, as we are beginning to see the light again at the end of the tunnel, we have a unique chance to do things differently. One thing many of us have learnt to appreciate over the past year or so is the importance of nature when all the entrapments of our postmodern lifestyles begin to crumble.

Paradigm shift

Things are changing, quietly and persistently. People are looking for a quieter, more sustainable way of life and the idea is spreading, sprouting at the grass-roots level, from one community to the next.

It has been said that the next revolution will be fought in our gardens, and I am beginning to see it that way, too. It will be fought with peas and love – a non-violent, lifestyle revolution called ‘Permaculture’, a growing movement, not just across the country, but across the entire globe.

You may have heard of it. Sometimes referred to as the ‘no-dig system of gardening’, many conventional growers, and even organic growers, dismiss it as a naive and impractical way to feed the multitudes around the world. And, perhaps that would be true if the aim was to swap industrial farms for permaculture farms while continuing with ‘business as usual’ with our economic system.

But that is an illusion. Industrial farming is on the brink of collapse – its ‘paradigm’ based on ‘war against nature’ and ‘war against insects’, its soils are depleted and ecosystems have been degraded, just to maximize short-term profits. To that end, GMO seeds are engineered to withstand being doused with toxic chemicals. The result is predictable: resistant ‘competitors’ – so-called superweeds and insects from hell. Has the message got through yet, that we cannot win this war? And that continuing to fight it will mean our certain demise?

paradigm shift

Image by Tumisu from Pixabay

The paradigms of Permaculture, on the other hand, are based on abundance, cooperation, and sharing. Permaculture seeks to restore rather than exploit ecosystems. ‘Thinking globally and acting locally’ – If yields are higher than what is needed, they can be sold on a wider national or international market. But, let’s produce local food for local people.

Presently the marketplace is based on cash crop economics, exploiting disenfranchised communities. Their land is ‘grabbed’ by multinationals and turned into monocultures – like palm oil, coffee, or bananas. Peasants have no land nor time to grow enough food to feed themselves. Instead, they barely survive on the pennies they earn for their labour in this ‘feudal’ system that has its roots in colonial times.

We can’t change the whole world at once, but we can start in our own backyards. We can create cooperative permaculture farms sharing harvests with neighbours and friends, thus reducing reliance on industrial agriculture that brings us products from around the world at an enormous human and environmental cost.

How is Permaculture different from Organic Farms?

Permaculture design is fundamentally different from all types of conventional agriculture – even organic farms. Permaculture seeks to imitate and cooperate with nature. One of the ‘fathers’ of Permaculture, Bill Mollison, grouped its philosophy into three ethical paradigms and 12 principles.

The ethical paradigms speak for themselves:

  • care for the earth,
  • care for people and
  • fair share

The 12 principles of permaculture require a bit more of an explanation:

1. Observe and Interact:

Permaculture aims to work with nature. The gardener observes and tries to understand the processes that are at work in a given habitat, then interacts with these to support some features and maybe discourage or relay others.

2. Catch and Store Energy

Resource management is a crucial aspect of the system – water and compost are crucial resources. By recycling greywater and building catchment areas for rainwater, it can be harvested and retained instead of losing it to run-off.

Likewise, biomass is returned to the soil in the form of compost and mulch. The continuous process of nurturing the soil restores its vitality. Instead of becoming depleted it is invigorated and restored.

3. Obtain a Yield

Permaculture is not intended as an act of ‘self-sacrifice’. We all need to live and our ‘input’ must produce some kind of worthwhile ‘output’. Ideally, our gardens would provide for all our needs, but it is limiting to think of ‘yield’ only in terms of consumable ‘products’. Aesthetics or relaxation can also be a ‘yield’.

4. Apply Self-Regulation and Accept Feedback

In a world of limited resources, we need to strive for balance and ensure that not only our present needs are met, but that the needs of generations yet to come can also be met. And that the ecosystem as a whole (with all its interactions) must be taken into consideration. Permaculture aims to produce abundance for all the species that share a particular space. The effects of our actions take a while to manifest. We should always observe and respond to the ‘feedback’ we are getting and be prepared to change our ways if the effects turn out to be damaging to any part of the system as a whole.

5. Use and Value: Renewable Resources and Services

Nature supplies us with everything we need. Make use of all the resources that are already available, share and trade, upcycle or repurpose things that are already at your disposal instead of buying new stuff.

6. Produce No Waste

As an extension to the 5th principle, consider the impact of everything you buy or produce. Kitchen scraps can be composted – but what about all the plastic? If it can’t be recycled, reused, repaired or repurposed it is ultimately designed for the waste dump and will continue to be a burden on the planet for a long time to come. Aim for zero waste.

7. Design: From Patterns to Details

Before starting to work on a plot, consider the seasons and weather pattern, geological patterns and features. Clever design can save you work. Utilize whatever is available to maximum effect. Focus first on the overall patterns, then fill in the details.

8. Integrate Rather Than Segregate

Nature does not create monocultures – they leave crops vulnerable to pests and diseases. Instead, nature creates eco-systems that thrive in unison. The pests of one plant are the ‘helpers’ of another or food for the birds. The balance is kept in check and neither becomes dominant if the garden is geared towards producing abundance and diversity.

In Permaculture, garden plots are not planted with single varieties, as plant communities composed of various species that can thrive together within the garden ecosystem.

9. Use Small and Slow Solutions

We frequently think that we need ‘big’ solutions to deal with big problems. But often the opposite is true – especially when it comes to gardening. The earth is made up of millions of micro-environments that call for special adaptations rather than a one-size-fits-all solution. Working at a smaller scale also means it is more manageable.

10. Use and Value Diversity

Diversity is a key concept of permaculture. Natural conditions are constantly changing and organisms respond by adaptation. Different species have evolved to thrive in different conditions. We never know what sort of weather we may have during the growing season – and given the effects of climate change, weather extremes have become the norm, rather than the exception. The best way to safeguard food security is to plan for these extremes by planting different varieties of the same species to spread the risk. Depending on actual weather conditions that year, certain varieties will thrive while others won’t. Food security depends on diversity – not on just a few, patented seeds that have been manipulated to resist the chemical weapons of industrial agriculture.

11. Use Edges and Value the Marginal

The margins are the most interesting areas of the garden. This is where different elements can interact and adapt. In nature, marginal environments are often the most diverse. Socially, too, the ‘fringe’ is where new ideas are born.

12. Creatively Use and Respond to Change

Change is the only constant. By anticipating change rather than resisting it, we can use it as an opportunity and adapt to the challenge.

The 12 principles of permaculture apply to small or large scale horticultural projects and even to large scale ecosystem restoration. But permaculture is not only about food. It is ultimately about ecology, which includes human ecology – human/nature interactions. It is about restoring the integrity of the web of life, of which we are but one strand among many.

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