Blackberries (Rubus fruticosus)

Blackberries (Rubus fruticosus)

by | Aug 12, 2019 | Blog, Ethnobotany, Foraging

Autumn equinox always arrives with a shock: summer is over, winter is on the approach! How can that be? It seems only such a short while ago that we laughed and played in the summer sun! But all too soon I hear the equinox winds hurling outside my window and watch dark, ominous clouds chasing each other across the sky. I sigh. The last of the foraging days are just around the corner. From now until Samhain or All Saints Day, a flurry of activity lies ahead: I will be gathering mushrooms, berries, and nuts to fill the winter larder.

Strawberries, raspberries, red currents – berry season is already over. Almost – except for one! A sweet reminder of the summer days will take us to the threshold of winter: the lowly Blackberry (aka Bramble). How we curse it in spring and summer when we find our passage across a field blocked by its dangling thorny limbs, when its barbs tear our clothes, tangle our hair, or scratch our skin! When bramble blocks the way it means business. Although it is not impossible to overcome, most will choose an easier route than to engage in direct combat.

Yet, who can resist the sweet berries once summer is over? From the end of August to the beginning of November Bramble bestows a seemingly inexhaustible harvest. Rows of jam jars that line the larder are abundant proof.

Bramble is extremely undemanding. It pops up just about anywhere and is often cursed as a weed. But, like many other so-called weeds, it bears a precious secret.

Blackberries highly nutritious and rich in vitamins, especially Vitamin C and A, and K, as well as in minerals, especially manganese and fibre. They also contain flavonoids and tannins, which means that they are not only delicious fieldfare or raw material for jams, but can also be used medicinally.

The tannins act as an astringent. Medicinally Blackberries (as well as the Blackberry leaves, picked in spring) can be used to tighten the gums and to inhibit bleeding. It makes a good remedy for the upset tummies of small children, can arrest diarrhoea, settle a nervous stomach and even soothe a stomach-flu.

The leaves can be brewed like tea. Sometimes they are mixed with raspberry and strawberry leaves to make a refreshing general-purpose household tea. Their diuretic and diaphoretic properties useful in a blood cleansing tea and help to reduce a fever.

Extremely valuable is their ability to lower blood sugar levels, which would commend them to diabetics as an alternative to regular tea or coffee. The leaves are also astringent and can be used as a gargle to soothe a sore throat. The berries or their juice are beneficial for treating hoarseness. Singers and speakers should make ample use of this freely available and effective remedy.

On a more spiritual note, the lowly Blackberry flower has an honoured place among Dr. Bach’s flower essences. He saw it as a remedy for confusion. Bramble essence is said to help one realise the ‘essential truth’ or underlying pattern of a situation and is thought to assist in finding solutions to a problem, bring about mental clarity, and to aid concentration and memory.

Recipes

 

As blackberries are so commonly found in the hedgerows there are a plethora of recipes for cordials, jams, jellies, ice cream, mousse, pies, chutneys, and tons more. I prefer the fresh berries straight off the vine with just a little cream, but here are another couple of favourites: 

Apple and Blackberry Crumble:

Filling

  • 3 Large cooking apples
  • 1lb Blackberries
  • 5oz Sugar or Honey
  • Cinnamon
  • Lemon
  • ½ oz Butter

Crust

  • 2 oz Butter
  • 2 oz Rolled oats
  • 2 oz Flour
  • 1 oz Walnuts (crushed)
  • 1 oz Sugar or Honey
  • Preheat the oven to 200C/400F

Peel and cut the apples into small chunks. Melt the butter and stir in the sugar and cinnamon. Cook until it carmelises, stirring frequently. After about 5 min add the apple pieces, lemon, and walnuts. Cook until the apples are getting soft.

Prepare the crumble topping by rubbing the softened butter, sugar, flour, and oats into a crumbly mixture.

Take the apples off the heat and add the blackberries. Stir in gently. Transfer the filling into a shallow ovenproof casserole and sprinkle the crumble topping on top. Bake for about 20 minutes at about 180°C or 350°F until the topping turns a light golden brown.

Serve with vanilla ice cream.

Blackberry Cornbread

2 cups white cornmeal

¼ tsp. soda

¼ tsp. salt

1 cup buttermilk

1 egg

1 cup maple syrup

1 ½ cup blackberries

Mix cornmeal, soda, salt, buttermilk, egg in a medium-sized mixing bowl; stir well. Add maple syrup, stir well. Add blackberries, stir into the mixture without mashing them. Pour into a well-greased iron skillet and bake slowly at 350°F/180°C until top begins to brown. Reduce heat to 200°F/100°C until cooked.

Apple Tree

Apple Tree

by | Apr 15, 2019 | Ethnobotany, Food, Plant Profiles, Trees

Description:

The Apple Tree is one of the most anciently cultivated fruits of Eurasia. It is believed to have developed in central Asia, where the greatest genetic variation occurs in the wild. In cultivation, trees are usually trained and do not reach more than approx 5m in height to facilitate easy harvesting. When grown under natural conditions they can reach up to 12m.

The tree belongs to the Rose family. It has typical, highly conspicuous 5-petaled flowers growing in cymes and simple, ovate, alternate leaves, dark green on top and lightly downy underneath. The leaf margins are serrate.

A mature apple tree looks like a grandmother tree: small in stature, writhing limbs and with grey, crinkly bark. It does not exactly impress with its habitus, yet we learn to love it from an early age. Children not only love its wonderful fruits but also the inviting limbs that make it ideal for climbing and just about every child will sooner or later become intimately acquainted with it. In spring it is particularly noticeable and fetching. Before any leaves are beginning to show it is clad in a glorious dress of pinkish-white flowers and buzzing with delirious bees. Once the flowers have faded we pass it by without paying much attention, but come September, when it is laden with shining, red or golden apples, it is impossible to resist. Even crab apples, whose fruit are much smaller (and tarter), look tempting.

It is estimated that there may be as many as 20000 cultivated varieties, each with their own distinct flavour, shape, smell, crunchiness, and succulence, though nobody knows the exact number. Sadly, most of them are endangered heirloom species, confined to just a few gardens. The average supermarket only carries about 5 standard varieties.

Ecology:

Apple trees are an important source of food: they provide nectar for bees, and their apples are a welcome source of nutrition for many species of wildlife.

Distribution:

Apple trees are so widespread that it is almost impossible to pin down their origin. Charred remains of prehistoric crab apples found at archaeological sites throughout Europe are a testimony to the fact that wild apples had spread throughout much of  Eurasia by Neolithic times. The first cultivated varieties probably reached northern parts of Europe with the Romans. Today apples are grown in all temperate regions of the globe.

History & Mythology

The apple tree is perhaps the most mythical of all trees – is it not supposed to have been the demise of all mankind, way back at the beginning of time? Well, so the story goes, but it is actually highly unlikely that the forbidden fruit, which gave us knowledge of good and evil, would have been an apple since apples were unknown in Egypt and Palestine at the time when the earliest biblical accounts were written down. In these accounts, the story merely refers to ‘a fruit’. However, long before Christianity was ever conceived of, the apple tree was already a widely adored symbol of immortality. Its fruit was regarded as the sacred heart of the Goddess of Eternal Life. In Celtic tradition the paradise on the western horizon, where the souls of the Blessed go, was known as Avalon, the Isle of Apples, which was guarded by Morgan, Queen of the Dead.

While the Neolithic Lake-villagers of north-central Switzerland are known to have feasted on Crab apples, cultivated varieties reached central and northern Europe with the Romans. They too, associated eternity with the apple. Alpha and omega, the beginning and the end, the two poles that encompass existence, were represented by an egg, symbolic of the source of life (alpha), and an apple, the symbol of the immortality of the soul and its resurrection (omega). Thus, each of their feasts would start with an egg and finish with an apple. Wild boars (pigs and boars are sacred totems of the Great Goddess,) were roasted with an apple in their snout to represent eternal life and rebirth.

The apple is a fruit of Venus/Aphrodite and it bears her signature, the five-pointed star. Among gypsies, it is traditional to cut the apple horizontally to reveal this mystical insignia of the Goddess. Greek mythology involves the apple in a more tragic and fateful story, the story of Paris, who was assigned the impossible task to settle a dispute between three Goddesses and decide who was the fairest of them all. How was he ever to make such a choice? The youth was doomed and he knew it. But decide he must, there was no way around it. The chosen one was to receive a golden apple, inscribed with the words ‘to the most deserving’. In the end, it was Aphrodite who won him over by bribing him. She promised him the love of Helen, the most beautiful mortal woman alive on earth at the time. Alas. his choice turned out to be short-sighted and not very wise, as that beautiful young woman was already married to another. Nevertheless, Paris ran away with her, which inadvertently started the chain of events that eventually lead to the Trojan War.

In China, by contrast, the pictogram for ‘apple’ also means ‘peace’. Thus to present someone with an apple is a gesture of goodwill and peace.

In western tradition, apples became associated with erotic love and sin – thanks to the misinterpretation of the church fathers. For centuries it was thus used metaphorically in ecclesiastic art. However, as Christianity became ever more fanatical, focusing on the evils of the flesh and condemning women as witches, the apple came to symbolize temptation and evil; a symbol of sinful, carnal love and even the devil himself. Which is how they became known as ‘malus’, (=bad), and the tree was reinterpreted as a ‘witches’ tree.’

Apple trees are also the most common host species of Mistletoe, one of the most sacred plants of the Druids. However, they favoured Oak as a host-plant for Mistletoe, which is far rarer.

Once upon a time, when Halloween was more than a spooky fun day for kids, it marked the pagan New Year,  a time when the life-force retreats into the womb of the earth, where it would regenerate and restore its powers, ready to be reborn the following spring. Apples are the sacred fruit of the season symbolic of eternal life and resurrection. Apple bopping games and other customs are remnants of such ancient pagan traditions, which allude to the eternal life of the soul.

apple harvest

During the time of the apple harvest farmers traditionally engaged in the custom of ‘wassailing’, a kind of tree blessing that was meant to invoke their innate fertility, chase off evil spirits that might make off with their fruits and to give thanks for the harvest – an occasion that was celebrated with good quantities of cider, apple cake as well as with fireworks or gunfire.

Apples have also sometimes been used as a form of divination. Young hopefuls believed they could tell their prospects in their pursuit of love and happiness. The procedure required the person to cut the apple horizontally. The fortunes were revealed by interpreting the numbers of seeds and whether, or how many of them were cut or damaged in the process.

Cider, hot spiced apple wine, and baked apples or apple crumble all featured strongly among seasonal favourites at this time of year. But not all apple traditions are as old as ‘ye old heathen times’. The most famous ‘apple hero’ of all times was born in the American legendary figure of Johnny Appleseed. Johnny Appleseed is said to have spent his life planting apple trees across the land, pursuing his vision of a country filled with these glorious trees. He is also said to have talked to animals and never carried arms, even when walking alone in unknown territory. He was accepted by the Indians and respected by settlers, mediating various conflicts between these two sides. He certainly lived an eccentric life, but in the end, his dream was fulfilled.

Apples are very healthy fruits and the English adage ‘an apple a day keeps the doctor away’ still carries a lot of merits. But more about that below.

 

Medicinal uses:

Parts used: Flowers, Fruit, Peel

Harvest: Flowers in spring, when they are fully open and free of dew,

fruit in September/October, when they are ripe.

Traditionally, farmers will harvest apples in the last quarter of the moon to extend their shelf-life.

This old farmer’s wisdom makes sense, since water levels within organisms are highest at the full moon and lowest at the new moon, thus making it less likely that the fruit will rot.

Uses:

Apples are a wonderful ‘health food’, easy to digest and capable of correcting over-acidity of the stomach. They are particularly rich in pectin, a soluble fibre that forms a jelly-like substance, as any jam-maker will know: purified Pectin is used to help ‘set’ marmalades and jams. Not so well known is the fact that it helps to regulate digestion, forms a protective coating in the intestines and soothes inflamed tissues. Thus, apples can be used to treat both diarrhea and constipation. Apples are also said to balance blood sugar levels, as they can prevent dangerous spikes and lows. They are regarded as cooling and anti-inflammatory, which can be wonderfully refreshing and thirst quenching during convalescence, or when suffering from feverish conditions, coughs and colds. Apple tea, usually prepared by infusing minced fruit or peels (organic, please!) in hot water, is not only a delicious drink but also increases the elimination of uric acid and is helpful as a supportive remedy in the treatment of arthritic and rheumatic conditions as well as in rheumatoid kidney and liver disease. An apple diet is recommended for gout, constipation, hemorrhoids, bladder and kidney disease. Eaten at bedtime it improves the quality of sleep and helps to control night sweat.

The petals can be infused as a tisane to treat feverish conditions, especially those affecting the upper respiratory tract. Apple blossom tea also soothes and calms the nerves.

Apple cider vinegar is also excellent, and not just in salad dressings. It is very rich in calcium and can help to improve calcium deficiency related problems such as loss of concentration and memory, weak muscle tone, poor circulation, badly healing wounds, general itchiness, aching joints and lack of appetite. Apple cider vinegar cleanses the system by supporting the eliminative function of the kidneys. Thus, it is a supportive measure for arthritis, gout, rheumatism and various skin conditions. It is also said to be beneficial in cases of sinusitis, high blood pressure, migraine, chronic exhaustion, and night sweats. To make use of this healthful elixir, dilute one tablespoon of apple cider vinegar in 6-8 oz of water. This may be sweetened with honey.

Recipes

There are dozens of delicious recipes that turn apples into countless sweat or savoury dishes or drinks. But even plain, straight from the tree – apples are simply delicious.

Baked Apples:

A simple way to enjoy a quick apple treat is to bake them whole. Take out the core and fill it with muesli. Sprinkle a little Cinnamon on top and dribble some honey on top. Place on a baking sheet and bake until the apple is soft enough to spoon. Serve with plain yogurt.

Grated Apple

A wonderful side salad: grate an apple and a couple of carrots. Add freshly squeezed lemon juice over it and add some currents to the mix. Simply divine.

Spiced Crab Apples

  • 3lb good crab apples
  • 2lb sugar
  • 1-pint vinegar
  • 1 root ginger, grated or bruised
  • Pared rind of half a lemon (organic)
  • 2-inch cinnamon stick
  • 2-3 cloves
  • 1 tablespoon pimento (allspice) berries, whole

Wash the crab apples well. Place the vinegar and sugar into a saucepan. Heat the liquid while stirring continuously, taking care not to burn the sugar. Add the fruit. Put the spices into a muslin bag and tie well; add to the fruit. Cover the saucepan and cook on low heat until just tender. Remove the fruit with a siphoning spoon and pack into sterilized jars, leaving a little space at the top. Remove the muslin bag from the vinegar and strain the liquid. Return the liquid to the heat and continue to simmer, uncovered, until it has the consistency of syrup. Pour over the fruit in the jars while still hot so it covers them by ½ inch. Seal tightly and store in a cool, dark place for 6 weeks before use.

Ginger and Apple Chutney

  • 2 dozen large tart apples such as Bramleys or Boscopp
  • 1lb sultanas or raisins
  • 2 lb brown sugar
  • 3oz mustard seed
  • 1 fresh chili, seeded
  • 1 level dessertspoon turmeric pdr.
  • 1½ oz ground ginger
  • 1lb Spanish onions, cut in half and sliced thinly
  • 4 cloves of garlic, peeled and crushed with a little salt
  • 1½ pints vinegar

Peel, core and slice the apples and slice the chili. Put all ingredients into a saucepan and simmer on low heat for 11/2- 2 hours until cooked to a pulp. Allow setting overnight.

Other uses: Applewood is valued for its strength and fine grain. It is a dense and heavy wood and makes superior smoke wood. Bees love the nectar-rich apple blossom.

Blueberries (Vaccinium myrtillus)

Blueberries (Vaccinium myrtillus)

by | Apr 15, 2019 | Blog, Ethnobotany, Foraging

At last, summer has arrived, and with it, the wonderful time of berry gathering. To my taste buds, there is nothing more delicious than a bowl of freshly collected wild strawberries and wild blueberries served with only with fresh milk and sugar – it instantly triggers bliss and brings back happy childhood memories of carefree sunny days spent grazing my way through the woods. My mouth, shirts, and hands stained a deep purplish red for weeks on end. I did not care. I was happy as a bear, gorging myself on this seemingly inexhaustible supply of berries. That is how I came to be a forager at the age of five, a passion that has stayed with me all my life.

Blueberries like an acid environment and are particularly prolific in northern pine forests, heath, and moors. They cling to hillsides or hide among the heather. Although they can be found in the moors of southern England they are more prolific in Scotland and Wales. In the US they are mostly found in the Rockies and other mountainous regions of the western States. Commercial blueberries are widely cultivated in the Northeastern US.

Blueberries are a member of the heather family. The tough, low-growing plants can completely carpet a forest floor, creating a veritable a forager’s paradise. The leaves are small, elliptical with finely serrated margins. The reddish fairy bell flowers, dangling singly from the low bushes, are typical of the heather family. By the end of July/beginning of August, depending on local conditions, they turn into deep bluish-black berries. To be sure, picking each soft little berry requires a certain degree of delicacy and many will squish their sweet juice all over your hands and clothes. Make sure you are dressed for the occasion, as you will never completely get the stain out again (Tip: lemon juice or ascorbic acid works best).

Some find cleaning the berries a chore, as the little stalks can be somewhat tenacious, and tedious to pick off, but the effort is well worth it. Nothing quite compares to blueberry bliss – in fact, my taste buds are performing a little dance of ecstasy at the mere thought of harvesting season drawing nigh.

Blueberries, Vaccinium myrtillus

Medicinal uses:

Both berries and leaves feature in traditional herbal medicine. A tea made from Blueberry leaves can lower blood sugar levels. However, recent animal research suggests that long-term use of large doses can have adverse effects. The berries are known to enhance the peripheral blood circulation, which among other things, improve visual acuity. This property comes to the aid of diabetics and people who find it hard to adjust to poor lighting conditions. They are also hailed to improve blood supply to the brain and thus make excellent brain power food. These findings suggest that Blueberries make an ideal snacking fruit for the elderly. They have also been found to reduce cholesterol and to catch free radicals. In fact, according to a study by Tuffts University, which examined 60 different fruit and vegetables, blueberries demonstrated the highest levels of antioxidant activity. Blueberries also act on the connective tissue, making it stronger and more stable. They have also been recommended for people who suffer from varicose veins. Furthermore, blueberries are rich in anthocyanins, an antioxidant compound found in wine which is known to protect the heart. However, wine made from blueberries has been shown to contain 38% more of this compound than red wine. They also contain another type of antioxidant compound that protects against colon cancer. Thus, blueberries are easily not just one of the most delicious fruits, but also one of the healthiest. Scoff as many as you can while the season is on!

Blueberries have also been found to reduce cholesterol and to catch free radicals. In fact, according to a study by Tufts University, which examined 60 different fruit and vegetables, blueberries demonstrated the highest levels of antioxidant activity. Blueberries also act on the connective tissue, making it stronger and more stable and have also been recommended for varicose veins. Furthermore, blueberries are rich in anthocyanins, an antioxidant compound also found in wine, which is known to protect the heart. However, wine made from blueberries has been shown to contain 38% more of this compound than red wine, as well as another type of antioxidant that is said to protect against colon cancer. Thus, blueberries are easily not only one of the most delicious fruits, but also one of the healthiest. Scoff as many as you can, while the season is on!

CAUTION:

Blueberry leaves contain oxalates, which, when concentrated in the blood can form crystals that can damage the kidneys. People suffering from urinary problems or kidney disease should avoid oxalate-containing foods. Use blueberry leaves in moderation.

Recipes 

If you are lucky enough to find a plentiful patch, perhaps mixed with other berries, such as wild strawberries, raspberries or blackberries, you can make a cold berry soup – a favourite summer dish in Scandinavian countries, fruits of the forest ice cream, sorbet or yogurt cream, which, when stabilized with vegetarian gelatine, makes an excellent cake filling. Blueberry milkshakes are equally delicious. Not to mention jams and syrups for later use. In short, there is no limit to blueberry delights.

Blueberry juice:

Mash about 1 cup of blueberries. Add 1 cup of water (or more if you like it thinner). Simmer briefly, add sugar or honey to taste, strain through cheesecloth and cool.

Blueberry smoothy:

Add one cup of blueberries to 1cup of milk and a ½ cup of yogurt. Whizz in a blender. Add sugar and/or lemon juice to taste.

Blueberry Muffins

Ingredients:

  • 1 cup blueberries (fresh or frozen)
  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • Pinch of cinnamon
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter

Procedure:

Preheat oven to 400°F. Grease muffin cups.

Tumble blueberries with a little bit of the flour, enough to coat them. Combine the remaining dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

Cream the butter with the eggs and buttermilk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffin cups ⅔ full with batter. Bake about 20 minutes until golden

Blueberry Pie

There are gazillion delicious recipes for blueberry pies and cheesecakes. To maximize the healthful properties of this delicious treat forget the cheesecake and just fill a pie crust with a slightly cooked blueberry mixture.

Preheat the oven to 375°F.

Crust:

  • 1½ cup graham cracker crumbs (or digestive biscuits)
  • ½ cup melted butter
  • ⅛ cup of water

Crumble the Graham crackers and mix with melted butter. Add just enough water to create a dough that sticks together. Press into a deep 9″ pie tin.

  • 8 cups of blueberries
  • 7 Tbs corn flour or tapioca
  • 3 Tablespoons water (or grape juice)
  • 2 Tablespoons lemon juice
  • Cinnamon to taste
  • ¾ cup of sugar

Wash the berries. Combine corn starch, sugar and optional spices in a mixing bowl. Add lemon juice and water and blend well. Gently combine blueberries with the cornstarch mixture and fill into pie crust. They may overfill the tin, but the volume is reduced during baking.

If you like, add a crumb topping:

  • ¼ cup of sugar
  • ½ cup flour
  • ¼ cup butter, flaked
  • Rub together until it becomes a crumbly mixture and spread all over the pie. Cook for about one hour at 375°F or 190°C.

Serve with fresh whipped cream.

Blueberry cream

  • 2 cups of blueberry
  • 2 cups of quark (smooth cottage cheese or fromage frais)
  • ½cup whipped cream
  • Sugar
  • Lemon juice
  • Cassis

Clean and slightly bruise the blueberries, pour a little cassis over them and some sugar.  Marinate for a few hours until the sugar is dissolved and the blueberries have turned a little mushy.

In another bowl blend the fromage frais with the lemon juice and some sugar until smooth. Fold in the whipped cream and stir in the blueberries. If you add a little gelatine to the quark (follow instructions on the package) you can also use this cream as a filling for a pie crust.

Cold Blueberry soup:

Wonderful dessert/dish for a summer’s day.

Take a quart of blueberries, bruise or mash. Add the same amount of water and a little lemon juice. Simmer, add sugar to taste. If you don’t like the seeds and skins, you can strain the liquid through a fine sieve or cheesecloth. Dissolve a little cornstarch and add to thicken, but take care not to use too much. Simmer a little while longer, then allow to cool and put in the fridge. Whip some cream. When the blueberry soup is cold enough, serve with dabs of fresh whipped cream. Some people like to refine this recipe by adding a little cassis to the soup.

 

Annatto (Bixa orellana)

Annatto (Bixa orellana)

by | Apr 13, 2019 | Blog, Ethnobotany, Plant Profiles, Plants for every day uses, Trees

Description:

Annatto, or Achiote, as it is commonly called in Latin American countries, is a tropical shrub that can grow up to about 20 meters high. The pinkish-white flowers develop into a bright red, heart-shaped and exceedingly bristly fruit, which is inedible. When ripe the fruit capsule breaks open and reveals an abundance of seeds embedded in an orange-red pulp. Achiote produces a prolific amount of fruits: a single tree can yield up to 270kg.

Distribution:

Annatto is widespread throughout tropical regions of Central and South America, where it is native. It has also become naturalized in other tropical regions, such as the Philippines.

History and Mythology

The Latin name ‘Bixa orellana’ does not give much of a clue regarding its properties. Some believe that the genus name is derived from the Portuguese ‘biche’, meaning ‘beak’, which may allude to the beak-shaped seedpods. Others believe it is a phonetic rendering of a Carib word for the colour red, which makes more sense. The species name is far more straightforward – it is given in honour of Francisco de Orellano, a Spanish conquistador of the 16th century, who accidentally ‘discovered’ the Amazon.

The tree has a wide range of surprising uses that are mostly of local significance. Although Annatto fruits are inedible, the fruit pulp yields a bright red dye, which has a long history of use, both as body paint and as a dye for textiles or food. The ancient Mayas and Aztecs regarded it as a symbolic substitute for blood and thus held it sacred. It was also used to make ink. Virtually all ancient Mayan scriptures were penned in annatto juice. Indigenous people still use the pulp for ‘cosmetic purposes’, as hair dye or lipstick, hence the English common name ‘Lipstick tree’. The pulp is also said to repel insects and to protect against sunburn due to the UV-filtering properties of the carotenoid pigment known as Bixin.

Annato seed pods

Rigues [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]

Its use as a food dye is just as ancient and persists even today. In fact, it is probably one of the most ubiquitous of all food dyes used by the food industry. It lends its reddish tint to cheeses, butter, and spreads, candy, and custards. It is also still used as a traditional food dye for meats. (The bright red colour of Chinese poultry, however, is due to treatment with a caramelised malt solution.) This use is most prevalent in the Philippines and in Central America and Mexico. The Aztecs were known to add Annatto to their sacred xocolatl brew and other foods.

To process the fruits, the seed pods are washed in order to separate the pulp from the seeds, which are used separately as a mild spice. A spice paste, known as ‘Achiote Recado,’ is a popular flavouring in Yucatecan cuisine (southern Mexico). Meats are marinated in the paste and wrapped in banana leaves. Fish, chicken and especially pork, or suckling pig can be treated this way.

Annatto is one of the most widely used food colouring substances of the food industry, which is somewhat problematic as many people appear to be highly allergic to. There are campaigns to get it banned, but the FDA considers it exempt from regulation. The way in which commercial annatto is processed as a dye involves hexane extraction, which just may possibly have something to do with these reported allergic reactions. Furthermore, the colouring agent, known as Bixin can now be produced by bio-engineering. Scientists have figured out the biochemical pathway and manipulated E.coli bacteria to produce Bixin. It might be interesting to conduct a comparative study of a) completely naturally processed annatto (see recado recipe below), bio-engineered bixin or commercially extracted annatto dye.

Annatto dye is also used in hair-oils, shoe polish, floor polish, nail-gloss, furniture, brass-lacquer, soap, cosmetics, and pharmaceutical ointments as well as for textiles, wool, leather, and calico.

Medicinal uses:

Parts used: Seeds, leaves, bark, roots, shoots

Although commercially only the seed and seed paste are available, in tropical regions where Annatto is grown, other parts of the plant are also used for medicine. Particularly the leaves have a wide range of applications. The shoots and young leaves are used for feverish infections including gonorrhea, dysentery, and hepatitis. They are believed to protect the liver and reduce cholesterol. The leaves and seeds are also used to soothe irritable indigestion caused by excessively spicy food. An infusion of the flowers is said to be a useful expectorant for newborn babies. In some parts of the Amazon Annatto is used as a treatment for snakebites. Internally it is given as an anti-parasitic that can reduce pain associated with intestinal parasites. Externally the seed extract is applied as an insect repellent and to protect the skin against the ultraviolet rays of the sun. It is also used as a general skin tonic and to heal skin conditions.

The leaves have a marked effect on the urinary system. They increase the volume of urine in cases of renal insufficiency or cystitis. They are also said to reduce benign prostate hyperplasia and are thought to have anti-tumor activity. These are believed to be due to the high antioxidant activity of the carotenoid compounds Bixin and Norbixin, which are also the source of the red pigment Annatto is known for. These carotenoids have also been found to lower blood sugar levels and are used in the treatment of diabetes in traditional medicine systems of the tropics.

Recipes:

To obtain an orange-yellow food dye simply heat some cooking oil and stir in some annatto seeds. Remove the seeds from the oil before adding other foods for stir-frying. While the seeds would not spoil the taste, they would not add much flavour either. For flavouring, they are best when processed as a recado paste – see below:

Achiote Recado

‘Achiote recado’ is a typical spice paste of southern Mexico that is used to marinade meats, poultry, and fish. This recipe is based on a traditional recado recipe that utilizes the juice of bitter oranges (Seville oranges). As these are difficult to get this version is an improvisation.  A ready-made product is available at most Mexican stores. Making it from scratch takes time and effort, but, one can taste the difference

  • 2 tablespoons annatto seeds
  • ½ cup of water
  • 1 teaspoon freshly ground allspice
  • 2 teaspoons freshly ground black pepper
  • ½ cup ancho chile powder
  • 4 teaspoons salt
  • 1 tablespoon toasted and ground dried Mexican oregano
  • 3 cloves garlic, whole, pan-roasted until brown and soft, then peeled
  • ½ medium-sized white onion, thickly sliced, pan-roasted until brown and soft
  • ¼ cup pineapple vinegar or apple cider vinegar
  • 1½ cups freshly squeezed orange juice
  • ¼ cup freshly squeezed lemon juice

Makes about 2½ cups

In a small saucepan combine the annatto seeds and water. Bring to a boil, cover and simmer for 30 minutes. Take off the heat and allow to steep for 2 more hours or until soft. Discard excess water, place in a food processor along with the remaining ingredients. Whizz until smooth. Use immediately or cover tightly. It will keep in the fridge for about 5 days.

To dye textiles

For best results use oxalic acid or tartaric acid to get golden yellow, with alum mordant, yellow, ochre with copper mordant, brown, with iron mordant, orange, with tin mordant. Best on cotton, linen, and other cellulose fiber. Fair light-fastness. Also known as Achiote, or Lipstick Tree. [Mexico] (SW: 4 oz)

Aloe (Aloe vera)

Aloe (Aloe vera)

by | Apr 9, 2019 | Ethnobotany, Plant Profiles

Although originating in the hot and arid climes of northern Africa, to most of us Aloe Vera is no longer an exotic stranger. Not only do we see it advertised as a popular ingredient in a multitude of household products, ranging from washing-up liquid to latex gloves, and even razors, but many of us are familiar with the plant itself. Aloe Vera is a perennial succulent, undemanding and not particularly eye-catching. It vaguely resembles a small version of the century plant, so common in the North American Southwest. However, despite the superficial similarities, Aloe is an entirely different species of plant. Like the century plant, it belongs to the order of Asparagales but it does not share the same genus. Formerly broadly ascribed to the Lily family, taxonomists have now reassigned it to the genus of Asphodelaceae.

The fleshy, succulent leaves contain a clear, gooey gel. The leaf margins bear ‘sharp teeth’ that act quite effectively as a deterrent against casually browsing animals. Aloe loves hot and dry conditions and appears to wilt only if it receives excessive amounts of water, or if exposed to freezing temperatures. If grown in the right conditions, that is, mostly ignored, the plant will do fine. If it is really happy with its care and location, it may even send up a central shoot once a year, sporting short, tubular, yellowish flowers around the upper part of the spike.

There are about 400 species in the Aloe genus, but for medicinal purposes, Aloe Vera is the most useful. Mature plants of about 4-5 years are preferred as they provide the most potent healing compounds.

 

Ecology:

Aloe Vera is native to arid regions of north-eastern and southern parts of Africa and Madagascar. Thanks to its tremendous value as a healing plant, it has quickly spread to arid regions throughout the world. Today it is widely cultivated in similar environments pan-globally, including Mexico, USA, Japan, and China.

History

As is often the case with so-called ‘miracle plants’, their exaggerated reputation actually discredits them. Aloe Vera is a truly wonderful plant with no shortage of members to its fan club. It has a very ancient, well-established reputation as a medicinal plant, particularly useful for skin conditions, minor cuts, abrasions, and burns. The dried latex, which is not the same as the gel, but instead derives from the yellow juice contained in the pericyclic tubules of the inner leaf, is a well-known laxative.

Despite the fact that Aloe has been in documented use for at least 3500 years, controversial and contradictory information abounds. The earliest mention can be found in the famous Egyptian Ebers Papyrus, which dates back to 1500 BC and which is widely regarded as one of the earliest precursors of what was to become the western Materia Medica. However, it is more than likely that it was commonly used for centuries before it was recorded. In fact, it seems more likely that Aloe was such a commonly used plant that earlier documents (of which few have survived) never even bothered to mention it. In the hot and dry countries of the Mediterranean and the Middle East, Aloe Vera served as a soothing household remedy for sunburns and a ready-to-use moisturizing cosmetic lotion.

Some of the confusions surrounding this plant stem from the fact that it is 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, in fact, is not even of Mediterranean origin. In fact, it is a tree belonging to the genus Aquilaria, known as Agarwood that is native to Southeast Asia. While the latex of Aloe Vera does dry and transforms into a hard substance, sometimes referred to as Aloe resin, it is not a particularly aromatic substance and has never been used as incense.

As mentioned above, Aloe Vera’s best known and most widely documented use is as an external application – usually in the form of a commercially produced gel. Such products do not offer quite the same benefits as the fresh gel obtained from a freshly cut leaf. The reason for this is simple. The natural jelly-like substance is not very stable and deteriorates quickly when exposed to air (oxidation). Commercial manufacturers have to process the gel in order to preserve the valuable properties and extend the shelf-life. But processing rarely enhances a natural product. More often it reduces a ‘miracle herb’ to a mediocre substance with questionable benefits. By the time it has been rendered into a substance that is suitable for use as an ingredient for creams and lotions, the remaining benefit will be minimal.

And this sheds some light on some of the rather puzzling research results: although Aloe Vera has a glowing reputation in folk usage, when tested in laboratories the results have often been fairly disappointing. Why would that be? The answer seems to lie not so much with the plant, in the laboratory conditions and processing methods. Lab conditions do not simulate traditional, real-life use very well. Instead, keen to discover and exploit a plants’ ‘active principles’, extracts are concocted that are supposed to concentrate the potency – but invariably destroy the plants’ natural synergy. Also, when the actual gel was used instead of extracted components, the quality was questionable. Conventional methods to stabilize and preserve the gel involve pasteurizing, which means the gel is heated to a high temperature, thus destroying many of the more sensitive constituents. Furthermore, preservatives are added, which further adulterate the gel. So, while many research results seem to demonstrate that much of Aloe’s benefits may be hype, what they actually show is that we lack proper processing methods to preserve the natural composition of fresh Aloe Vera gel.

Aloe vera plantation

A recent trend has popularised ‘Aloe vera juice’ (as well as a myriad spin-off products that contain the juice). This product is always processed and often mixed with sundry flavourings of dubious origin to make it more palatable and to extend its shelf-life. In its natural form, Aloe juice (gel) is rather bitter and not exactly a pleasure to gulp down, which is probably why there is no mention of this particular use in any of the traditional medical texts, except perhaps as an emergency measure or ‘heroic’ medicine to treat intestinal parasites or gastric infections.

Due to enzymatic processes oxidation sets in as soon as the leaves are cut. Careful handling during the harvesting process is of utmost importance. Once cut, the leaves are taken to a processing facility as quickly as possible, ideally in a refrigerated truck. At the processing plant, the leaves are filleted by hand to remove the outer, green skin. Unfortunately, most of the beneficial compounds are concentrated just beneath that outer skin and filleting removes many of these compounds and discards them along with the skin.

Recently, more efficient processing methods have been developed, which utilise the whole leaf and by removing only the green parts of the leaf in a cold process that involves a cellulose dissolving substance. This maintains the biochemical activity in its entirety. The resulting gel is yellow in colour, as it also retains the aloin, the bitter, laxative compound found just beneath the surface. Further processing involves adding various anti-oxidants since any oxygen present in the gel promotes breakdown and deterioration, as well as providing a breeding ground for aerobic bacteria. Finally, the pulp is separated from the liquid part, the aloin is filtered out by adding a carbon compound that is subsequently removed. To destroy any bacteria the liquid is then passed through tubes and exposed to ultraviolet light.

This method still requires stabilising compounds to be added to the final product, but it is a great improvement over conventional processing techniques that only processed the gel and applied a heat treatment to sterilize the liquid.

Another whole-leaf extraction method involves the same cold process leaf processing as the first step, but then uses a short, low temperature controlled sterilisation techniques to kill off bacteria, without adding chemicals. The resulting gel is then concentrated in a vacuum chamber and dehydrated to yield a water-soluble compound that retains the biochemical activity, without the need for additional preservatives. This method is currently regarded as the most efficient, even though heat is used in the process. The heating is closely controlled and never exceeds 65°C or lasts for more than 15 minutes at a time. Longer exposure or higher temperatures would degrade the final product.

Thus, it should be obvious that what is available at the store is not the same as what you get from the plant and that it is important to read the label so as to gain insight into the specific processing procedures that have been applied to the product.

Producers have established a self-regulating body to certify Aloe Vera products according to their own standards of quality control. Their seal of approval gives a certain degree of reassurance that the products do contain what the labels claim. However, there are even differences between certified companies, which are largely due to different methods of processing.

Aloe vera cut leaf

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 aloeresins 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 has been used as a soothing topical application for sunburns and minor burns, abrasions, acne, psoriasis, shingles and even cold sores. The gel can be squeezed from the fresh leaf and applied directly to affected areas. Its skin repair qualities on burns and sunburns are truly remarkable – healing occurs quickly and without scarring, which is why Aloe Vera is also used to reduce scarring and stretch marks. The gel even seems to protect the skin against immune suppressant effect of ultraviolet light – thus it not only makes an excellent ‘after sun care’ application but may also be useful as a protective sunscreen lotion. It is a highly valued additive for cosmetic preparations that can moisturize and rejuvenate 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 and anti-inflammatory effect on arthritic joints and tendonitis.

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

Used internally, high-quality Aloe vera juice can stimulate the immune system. Laboratory studies on mice have shown it to be effective in the treatment of certain types of cancer and HIV and further studies are on the way.

Aloe juice seems to have a healing and balancing effect on the digestive system, improving absorption of nutrients and eliminating toxins. This improves general cell nutrition and activates the body’s own healing powers. It can relieve gastrointestinal problems associated with peptic or duodenal ulcers, improve regularity and enhance energy levels. It is also used to soothe colitis and irritable bowel syndrome. In fact, many chronic conditions have a component of digestive imbalance, which is apt to trigger secondary symptoms due to malabsorption and cellular malnutrition. Aloe vera juice can help to restore balance to the entire digestive system.

Furthermore, Aloe Vera juice also appears to have a beneficial effect on the liver and kidneys. It seems to reduce levels of blood lipids that are liable to clog up the arteries and may lead to coronary heart disease. It also seems to have a positive effect on blood sugar levels, which can make it a useful nutritional supplement in case of diabetes.

Caution:

Do not use Aloe Vera based laxatives during pregnancy. The juice may also be adulterated or contain levels of aloin above what would be deemed safe during pregnancy.

If you are on prescription medication consult with your health advisor regarding possible interference with other medicines when using Aloe Vera internally.

The quality of Aloe Vera gel or juice very much depends on the manufacturing process and some products that are currently on the market have little or no medicinal value. Research the products carefully 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.

Grow your own

Everybody should have an Aloe Vera plant on their kitchen window sill. It is without a doubt the best instant remedy for burns. Growing Aloe Vera 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 grow in semi-shade as well. It does not need particularly rich soil. Well-draining, sandy soil will do.

Home-made cosmetics

If you wish to incorporate Aloe vera gel in your own home-made skin-care products, you can use the gel to replace all or a portion of the liquid called for in your recipe. However, beware that unprocessed Aloe Vera gel is not very stable and won’t keep long, so make small batches only, store in the fridge and use up quickly. For maximum benefit, skin care preparations should contain at least 20-40% of gel. Purists may opt to simply cut a bit of leaf off and to rub it straight onto the skin.