Plant profile: Turmeric – Curcuma longa

Plant profile: Turmeric – Curcuma longa

by | Feb 16, 2020 | Plant Profiles, Plants as Medicine

Turmeric (Curcuma longa L.)

Synonyms:

Curcuma (Sp. It. Fr.), acafrao da India (port.), geelwortel (Dutch), kurkum Arab. Manjano (East Africa (KiSwahili), haldi (Hindi) manjal (Tamil), kunyit (Indonesia) temu kunyit (Malaysian), iyu-chin (Chin.)

Description:

Turmeric belongs to the family of Zingiberaceae, the ginger family. Anybody familiar with this family of plants will readily recognise this kinship even upon superficial examination. Turmeric is an upright, relatively short and stout plant that rarely reaches more than about 1 meter in height. Its leaves are elongated, dark green and pointed, often curling slightly along the margins. Each individual leaf rises directly from the fleshy rhizome at the base. The rhizome appears scaly, due to the remaining rings of previous leaves. Its outer skin is brownish, but its flesh is deep orange-yellow inside. Rhizomes grow to about 5-8 cm x 1.5 – 2.5 cm. When bruised they omit a spicy scent. The flower stalk will appear among the leaves, also emerging directly from the rootstock. The cylindrical spike, which may be partially protected by a leaf sheath, bears the whitish-pink flowers, which spiral around the spike. Each flower is protected by a little ‘pocket’ called bracteoles. Turmeric mostly propagates vegetatively via its rhizome segments.

Habitat:

Turmeric probably originated in India and is thought to have derived from the wild species C. aromatica. The greatest variety of species is found in India, Sri Lanka, and the Eastern Himalayas. It is now common throughout Southeast Asia, China, and southern Australia and it is widely cultivated throughout the wet tropics, where it has naturalised. The lion share of all the Turmeric that is produced worldwide is grown and consumed domestically in India.

Etymology:

The name of the genus, ‘curcuma’ is derived from the Arab word ‘kurkum’. Most likely it found its way to the Occident with the caravans of Arab traders. Its Sanskrit name is ‘haridra’, which means ‘yellow wood’.

raw turmeric rhizomes

History and Uses:

Turmeric has a long history of use, not just as a spice, but also as a healing agent and a magical herb. As a spice, it is best known as one of the principal components of curry powder, to which it dons the characteristic yellow colour. Curry powder is often mistakenly believed to refer to a specific spice blend or to be derived from a single plant. Nothing could be further from the truth! There are dozens of curry blends that all vary in their composition. The best are those that are prepared from scratch for each individual dish. These spice blends are indeed a far cry from the generic mixtures found on supermarket shelves.

Here is one of many possible Curry powder blends:

  • 3oz turmeric
  • 4oz coriander (seed)
  • 1 oz black pepper
  • 1 oz ginger
  • ¼ oz cayenne pepper
  • ¼ oz cinnamon

This basic mix is often varied with cloves, cumin or cardamom. In India, fish is sometimes wrapped and cooked in fresh turmeric leaves to impart the characteristic flavour. As a spice, turmeric adds a warm, aromatic, slightly astringent note.

It is a carminative and stomachic that stimulates the digestive processes, soothing indigestion and reducing flatulence.

When Europeans first encountered turmeric they often falsely identified it as saffron. Although it makes a perfect food dye, its properties and flavour do not compare to those of saffron. In India turmeric is indeed widely used as a dye, especially for ritual foods that are offered to the Gods at the temples and as a textile dye (Buddhist robes are traditionally dyed with turmeric). Carbonate of soda helps to fix the dye, although it is not very permanent. Sometimes Turmeric is used as a cosmetic agent, and as make-up for weddings and other festive occasions. The food industry employs it as a colorant for cheese, sausage, and confectionery.

In folk-magic, Turmeric is linked to fertility. There may be a biochemical basis for this association, as medicinally it is used to regulate menstruation and to reduce menstrual cramps. It is also thought to have protective powers and is sometimes worn as a magical charm.

After harvesting, the root is cured for long-term storage. This will prevent them from sprouting new leaves. The traditional method of curing is to boil or steam the fresh rhizome in lime or sodium carbonated water. This cleans the root, stops all germination, gelatinises the starch and removes the earthy scent. After boiling, the rhizomes are dried in the sun and ground into powder. Modern preparation techniques use 20 g sodium bisulfite and 20 g hydrochloric acid per 45 kg of rhizomes, which are boiled in a kind of steam boiler. The result is a cleaner, yellow-tinted rhizome that is deemed ‘more attractive’ in commerce. The roots are then artificially dried, rather than sun-dried, which improves their quality and reduces the risk of fungal growth or other contaminants.

Medicinal uses

Parts Used: Rhizome

Harvesting Time: 7 – 9 months after planting (when the lower leaves turn yellow)

Active constituents: Volatile oils, terpene, curcumen, starch, albumen, curcumin (colorant) potassium, vitamin C

The essential oil of turmeric and the colour component are very light-sensitive and deteriorate quickly when exposed to light. Thus, it is essential to store the powder in a dark jar. A pale colour indicates that the active constituents have lost their potency. When purchasing turmeric pay attention to the packaging date as it rarely lasts for more than 3 months. Turmeric is insoluble in water, but soluble in alcohol. Preparing a tincture is, therefore, a good way to preserve the healing properties. When used in cooking, stir the powder into the hot oil before adding the other ingredients. This will transfer the flavours and benefits to the oil, which will then coat the other ingredients as they are added to the pan.

As its signature indicates, Turmeric is an excellent herb for the liver: It is used for treating jaundice and to stimulate the gallbladder. It is a great digestive aid and helps the body to break down and digest fatty foods. Clinical trials show that it reduces cholesterol levels. Turmeric also has germicidal properties. Its traditional indication for gastric ulcers may be due to its effectiveness in fighting the H. pylori bacteria, which has been identified as the major cause of gastric ulcers. (Munzenmaier 1997 )

In Ayurvedic medicine, turmeric is considered a ‘pitta’ substance due to its action on the digestive system, aiding the metabolic process and the absorption of nutrients. It is said to ‘stimulate the digestive fire’.

Some traditional healers use it as a remedy for treating cough or cook it with milk and other spices to ward off a cold.

Applied externally, in combination with Neem leaves, it said to be effective for treating ringworm and scabies. Traditionally it has also been employed in the treatment of eczema, leprosy and purulent inflammation of the eyes.

In Chinese medicine, it is indicated for shoulder pain, menstrual cramping, colic, and rheumatoid arthritis.

Recent studies have also found turmeric to be an effective agent to inhibit certain types of cancers. It has been administered both internally and externally to aid the healing of cancer lesions and scars. It is also used for reducing the odour of cancer.

Birch (Betula sp.)

Birch (Betula sp.)

by | Feb 2, 2020 | Plants & People, Trees

Description:

The graceful birch tree has always held a special place in our hearts and minds. Traditionally she was perceived as a youthful Goddess of love and light. Yet, her soft feminine and almost fragile appearance belie her hardy nature. Birch is a tree of northern latitudes and unforgiving climates – common from Siberia to Scandinavia, Scotland, and England as well as North America, the Himalayas, China, Japan, and North Korea. Some species have traveled south, to the more temperate regions of the Mediterranean and beyond – almost all the way to the equator. But in the southernmost regions of her range, she prefers mountainous terrain. Humble and undemanding in her soil requirements, she will even make herself at home in sandy or stony ground. Yet, her special affinity lies with water and her preferred habitat is boggy terrain. Birch is a pioneer tree, who happily settles where other trees fear to set root. Over time she ‘cultivates’ such terrain, making it more arable and preparing it for other species to follow in her steps.

Her silver-white bark gives her a striking appearance. In youth, the papery bark peels off easily. It is thin, yet tough, and in the past, has in fact served as paper. As the tree matures the bark begins to form a layer of cork that provides excellent insulation and protects her against the cold. The young twigs and branches are reddish brown and very elastic. Early in the year, she is one of the first trees to put on her spring-gown of luminous and delicate lime-green leaves, triangular or heart-shaped in appearance and conspicuously serrated margins. Early in the spring, when the leaves first unfold, they feel sticky and are covered by a resinous aromatic substance with a balsamic scent.

Birch catkinsThe flowers are known as catkins. Both male and female flowers are present on the same tree, though they develop separately. The male flowers begin to develop in the summer, endure the winter and wait until the female flowers appear in spring. They court the wind as pollinator and distributor of their tiny winged seeds, which are so light that they may be carried for several hundred miles.

Birch trees can reach a height of up to 30m. They reach maturity after about 50 years but can live to about one hundred years.

HISTORY, LORE AND MAGICAL USES

The people of northern Europe have long been very fond of this beautiful, slender tree with its white, shining stem and graciously flowing branches. To them, it evoked the image of a beautiful young woman, which they identified with Freya or Frigga, their Goddess of love and fertility. The Celts, who were equally fond of Birches, identified her with the virgin Goddess Bridha or Brigid. Etymologically the name, ‘Birch’, derives from the Sanskrit ‘bhura’, meaning ‘shining tree’ – no doubt an allusion to the striking white bark and bright, golden autumn cloak.

In Siberia, Birch was regarded as the sacred world-tree and presented a bridge between this world and the realm of spirits and Gods. At first this may seem an odd choice, given the modest statue and strength of an average Birch tree. But it may be at least partly explained by the fact that in those remote regions Birch frequently was the commonest, if not the only tree around. Another reason may have been its universal usefulness: Birch provides medicine and nourishment and its bark and wood can be fashioned into a large number of utensils, from birch bark containers to coverings for lodges and even garments and shoes.

 

The sap is rich in nutrients and the inner bark can be ground into a flour to make ‘cakes’. This is considered famine food, the last resort when nothing else is available. But deer, and most importantly, reindeer relish this inner bark, which is their life-saving winter forage. In turn, the nomads depend on the reindeer, the sacred center of their world which provided them with almost all the essential gifts that made life possible in these inhospitable regions. The reindeer was a spirit guide and totem animal – and it also showed the people where to find their most important sacrament, the Fly Agaric. This conspicuous toadstool with its bright red cap and white dots atop forms a symbiotic relationship with Birch and are often found growing near them. Reindeer love this toadstool as much as the Siberian shamans do, who consider them as a sacred food of the Gods. They partook of it on special occasions, while honoring the Gods in ecstatic celebrations, or prior to going on a spiritual journey to ask for help and advice from the Gods. Thus, the Fly Agaric and the Birch tree have become closely associated and both are shrouded in mystery.

Some legends portrait Birch as a manifestation of the Goddess, who offers her milk to the shaman as an elixir of life, and some scholars regard the sacred mushroom as the breast of the Goddess from whence her milk flowed – and perhaps even the source of the fabled Soma, the sacred elixir of life and nectar of the Gods.

Fly Agaric

As one of the first trees to put on her spring-dress it is only natural that the Birch has always been associated with the life-giving power and has featured prominently in fertility rites and magic. Birch signals the arrival of spring and traditionally farmers observed her progress to determine when to sow their wheat.

In pre-Christian times, Birch played an important role in Beltain celebrations, which are traditionally held on the eve of May 1st. Throughout Europe, faint echoes of this pagan festival have survived to this day as rural May-Day festivals and pageantries. May-Day is the celebration of spring, of love, life, and fertility. On this day, the whole community, or sometimes just the young lads and lasses, go out into the woods to fetch the ‘May-tree’, which more often than not, is a Birch sapling. Much fanfare accompanies the procession upon their return to the village. The tree is decorated with colorful ribbons, shortbreads, and other goodies and is fixed to the top of a pole which is erected on the village square. In the old days, the raucous feast went on all day and often through the night, with much eating, drinking, singing, dancing and general merrymaking – much to the dismay of the church authorities. They tried hard to suppress these quaint old pagan celebrations but in vain. The dance around the Maypole is still popular in many rural areas, though modern celebrations are tame compared to those of the past and nowadays have been sanctioned by the church.

The fertility and life-giving powers of the May-tree Birch served as a ‘village charm’. A procession of singing and dancing folks carried it from house to house to bestow blessings and protection to all the village folk, their and their animals. Later, the custom evolved into a form of flogging, often referred to as ‘quickening’, which was based on the belief that the mere touch of the Birch twigs would bestow luck and fertility to those who came in contact with them. Thus the men of the village would take it upon themselves to ‘bless’ the women with these fertilizing powers by hitting them with birch twigs. All female inhabitants, women, girls, cattle and farm animals, all received the same treatment. Eventually, though, the custom changed and only children, mentally retarded people, and delinquents were given the Birch twig treatment, which was supposed to drive out the ‘evil spirits’ that evidently possessed them. Of these, the practice of chastising children possessed with the ‘demons of disobedience’ with Birch switches, has persisted the longest.

Birch regarded as a protective tree, able to ward off all kinds of daemons and witches. In a milder form of exorcism than that described above, Birch twigs were often pinned above entrances in house and barn to protect against and avert the evil-doings of witches and demons and to undo their spells and curses – especially those that caused impotence or made the flow of milk dry up.

In magical folk medicine, Birch was associated with ‘transfer magic’, and used to alleviate the pain of rheumatism. Three days before the new moon the sufferer had to go and plead with the Birch tree to relieve him from his pains. Certain prayers were solemnly recited and a wreath was wound by tying knots into the bendy birch twigs. It was believed that in this manner the painful knots of arthritis and rheumatism were transferred to the Birch tree, while the patient would find his limbs nimble and bendy, like Birch twigs.

GENERAL USES

Birchwood is light and rots easily, which makes it rather useless for construction work. However, the bark is extremely water resistant, a quality, which Native Americans have long put to use for waterproofing the roofs of their huts. They also fashioned special lightweight canoes as well as various domestic items, such as pots for collecting sap, or cribs to carry babies, shoes, lampshades and even toys from this versatile bark. In Europe, the twigs have mainly been used for thatching and wattle work or for making brooms. The brush ends of brooms, including those of witches’ brooms, were also partly made with Birch twigs.

In early spring the sugary sap rises in the stem. To tap it much the same technique is used as for tapping Maple syrup: a hole is drilled into the stem (1/2 cm wide and 3 cm deep), and a glass tube is inserted. One should not take more than 2-3 liters at a time and only ‘milk’ the tree once every two years. The hole must be sealed with special tree wax to protect it from bleeding to death. Ordinary candle wax is not sufficient, as it will just get pushed out again. This is best left to an experienced person as otherwise, the tree may suffer great damage or it may even kill it.

Birch trees also yield a resinous substance called ‘Birch tar’, which can be extracted from the bark. It is very rich in tannins and is used for curing leather. It makes an effective (and smelly) insect repellent and can also be used as a balsamic healing agent for all manner of skin sores including insect bites.

The inner bark is rich in sugars, oil and even contains Vitamin C. It provides welcome winter forage for deer and other rodents when everything else is covered under a blanket of snow. Native Americans used to prepare a type of flour from the inner bark, which could be used for baking. Birch is not often utilized as firewood, as it burns too quickly, but the bark makes excellent kindling and will even burn when wet. The smoke is a powerful disinfectant and when burnt as incense it ‘smoke off’ infectious micro-organisms. Native Americans often burnt thin pieces of birch bark in their ‘medicine tepees’, where the sick were isolated, in order to purify the air and kill off germs.

MEDICINAL USES

PARTS USED: Leaves, inner bark, sap

HARVEST TIMES: Spring

CONSTITUENTS:

Leaves: flavonoids, saponins, volatile oil, tannin, resin

Bark: betulin (birch camphor), glycoside, volatile oil, tannin, bitter substances, resin

Sap: Sugar, organic acids, amino acids

ACTIONS: diuretic, bitter, slightly astringent

Birch leaves are very useful for their diuretic properties and can be used to help in the treatment of rheumatism, arthritis and gouty conditions. They also have a reputation for dissolving stones. In Russia, an old folk remedy for rheumatism was to completely cover the patient with Birch leaves, which resulted in a cleansing sweat and subsequent relief. The diuretic action also helps to relieve oedematous conditions and urine retention.

CULPEPER SAYS…

‘It is a tree of Venus. The juice of the leaves, while they are young, or the distilled water of them, or the water that comes from the tree being bored with an auger, and distilled afterward; any of these being drunk for some days together is available to the stone in the kidneys and bladder and is good also to wash sore mouths.’

A decoction of the bark can be used as a wash for impurities of the skin. Birch tar is often used as an ingredient of ointments for psoriasis and eczema.

The sap is a wholesome elixir that can be taken as a spring tonic. However, it has a tendency to ferment easily and is thus not suitable for long-term storage. It should be kept in a dark bottle and stored in the fridge. Adding some Cloves and a piece of Cinnamon also helps to prevent fermentation.

A compound tincture of Birch leaves can be used as a tonic hair rinse to promote healthy growth of hair.

  • 2 handfuls of Birch leaves
  • 1 spoonful of Arnica flowers
  • 1 spoonful of Nettle roots
  • 2 spoonfuls of Nettle leaves
  • 4 Cloves

Cover with 70% alcohol, steep for 3 weeks, strain and bottle. Massage into the scalp and hair as a conditioner.

Or, make a strong infusion with the leaves and add 1 part apple cider vinegar.

Native Americans prepared a mushy paste by boiling and pounding the bark so it could be spread on inflammatory skin conditions, ulcers cuts and wounds. This reduces swellings and prevents infection. They also extracted oil by boiling the wood and bark. It is very effective in fighting fungal and parasitic skin conditions.

The North American species are different from the European White Birch. Their bark tends to be darker and has a distinct wintergreen flavor. In spring,

New Englanders enjoy a type of ‘root beer’ made from the twigs and sap, which apparently is very powerful. Euell Gibbons gives the following instructions:

“Measure 4 quarts of finely cut twigs of sweet birch into a bottom of a 5-gallon crock. In a large kettle, stir 1 gallon of honey into 4 gallons of birch sap and boil this mixture for 10 minutes, then pour over the chopped twigs. When cool, strain to remove the now expended twigs and return the liquid to the crock. Spread 1 cake of soft yeast on a slice of toasted rye bread and float this on top of the beer. Cover with a cloth and let it ferment until the cloudiness just starts to settle. This will usually take about a week, but it depends somewhat on the temperature. Bottle the beer and cap tightly. Store in a dark place, and serve it ice cold before meals after the weather gets hot.” He also says, “Don’t’ have more than a couple of glasses of this beer as it has a ‘kick like a mule'”.

 

 

Let them eat…beans?

Let them eat…beans?

by | Aug 28, 2019 | Environmental Issues, Food

Beans belong to one of the most widespread and diverse botanical families, known as the Fabaceae, or Leguminosae. They occur throughout the world as bushes, herbaceous shrubs, herbs, and trees. It is estimated that there are about 619 genera with about 18815 species (depending on who’s authority you accept). Of course, not all members of this large family are edible, but many are used in one way or another, as food, for medicine, as a dye, or for their oil. As a further boon, these plants are able to fix nitrogen in the soil (with the help of bacteria). This atmospheric gas is extremely important for plant life, but they can only absorb it from the soil.

 

Edible members of this huge family come in an infinite variety of colours, shapes, and sizes: peanuts, carob, lentils, chickpeas, green and yellow peas, kidney beans, runner beans, broad beans, black beans, mung beans – and, economically probably the most important of them all: the soybean.

 

Pulses, such as peas, chickpeas, and lentils are some of the oldest domesticated plant species. According to the archeological record, the history of their cultivation both in the Old and in the New World goes back 5000 – 6000 years (some claim even earlier dates).

 

Of special importance are the genera Vigna (Old World) and Phaseolus (New World). They have become so well adapted to our needs that they have lost the ability to disperse their seeds naturally. Originally, seedpods evolved to ‘explode’ upon ripening and drying. But if you have ever grown peas or beans, you will have noticed that modern varieties no longer do this. This is convenient for us but means that the plant/human relationship has become so tight that these species have become completely dependent on us for their survival.

 

What makes the pulses so important  as a food is their high protein content. Plenty of plants provide carbohydrates in the form of sugars or starch, but few provide protein in useful quantities. In regions of the world where other sources of protein such as meat or fish are not easily available, or are not used on religious or ethical grounds, pulses fill the gap. In combination with a staple, such as wheat, corn or rice, beans provide practically all our protein requirements.

 

But, because they are seen as a ‘lower value’ protein compared to meat, they have been stigmatized as ‘peasant food’. While the rich can afford to feast on meat, peasants have to make do with beans and rice. Another reason why they are not welcome in polite company is their ‘musical’ (and smelly) note. Interestingly, green beans are innocent of this effect and do not suffer the same kind of disapproval. Au contraire! They are much sought after in haute cuisine, while in ‘ethnic’ cuisines, rice and beans, refried beans, dhal, black-eyed beans, etc. feature as ‘soul-food’.

 

 

string beans

 

Considering our growing problems of food insecurity, climate catastrophe, and population explosion, beans may yet save our species. At present, most of the grain (and soy) is produced as animal feed, but this is a highly inefficient way of fulfilling the world’s protein requirements: it takes 7kg of grain to produce just 1kg of meat. Many more people’s nutrient requirements could be met if the land was used to grow food for direct rather than indirect human consumption.

 

It would go beyond the scope of this article to discuss each edible member of the Fabacaea separately. Suffice it to say that there are enough varieties to try a different one for every day of the year.

 

But, this would mean cutting back on cattle farming just at a time when more people than ever can afford to buy meat on a regular basis. If trends in Japan can be regarded as indicative, the demand for meat will grow rapidly, especially among the middle classes of the emerging economies. In Japan, (traditionally a fish-eating culture) meat consumption has increased by 360 percent (!) between 1960 and 1990 (Shah and Strong 1999:19). Due to religious taboos this trend is less pronounced in India, but not elsewhere. 

 

Fortunately for our planet, vegetarianism and veganism are spreading, along with a general reduction in meat consumption among ‘flexatarians’. It is difficult to pinpoint exactly what is driving this change, but health concerns are one likely cause, while the other might be a growing awareness regarding the impact of a meat diet on climate change. Even the UN has called for a change in dietary habits in an effort to reduce CO2 emissions. Livestock produces 14% of greenhouse gases, second only to energy production and more than the emissions produced by all means of transportation put together.  Besides, methane, which is produced by cattle ’emissions’ (burps and farts, basically), has a far greater impact as a greenhouse gas than CO2).

America, Oceania, and Europe are still the top meat consuming regions of the world, on average consuming 3 times as much meat as Asia.

 

 

 

The problem with soy

 

Pulses are becoming increasingly popular and none more so than soy. They have been riding a wave of success. Along with wheat, maize, rice, and potatoes soy are one of the 5 top crops worldwide. Soy is also one of the most likely crops to have been genetically engineered. It is difficult to find any truly organic sources. The reason that the food industry loves soy so much is because of its versatility. Soy proteins and oils are used in an incredible range of things (not just food), which makes it a sure fire, immensely profitable crop. However, apart from the GM prevalence, there are a number of other concerns that suggest soy may not be the solution to all our woes.

 

Most soy is produced for animal food, and just as worryingly, for use as biofuel. This is marketed as a ‘green’ product, but nothing could be further from the truth. Much of the world’s soy is produced at the expense of rain forest, which is cut down to make way for the soy. (see The Perilous Progress of the Soya Bean)

 

Medicinal and nutritional aspects

 In addition to their excellent protein profile (17 – 25%), beans are also rich in fibre, which can help to reduce cholesterol levels. In themselves, they contain very little fat and no cholesterol at all. Thus, they are an excellent choice for a ‘heart healthy’ diet. Many types of beans can be sprouted and produce fresh, crunchy greens that can be used to top soups, sandwiches or salads.

Black beans are rich in anthocyanins, a powerful antioxidant. Researchers have found that the darker the bean ‘coat’ the higher the proportion of antioxidant compounds. Thus, black beans lead the pack, followed by red, brown, yellow, and white beans.

They are also rich in vitamin B1, folate, molybdenum, manganese, tryptophan, magnesium, and iron. Soy is rich in calcium. However, there are some concerns over unfermented soy. Another health concern regarding soy is the fact that what ends up in processed foods are mostly isolated soy compounds, such as isoflavones. These act as endocrine disruptors and are considered detrimental to thyroid health. Caution is advised.

Medicinally, the husks of the Phaseolus species rather than the beans themselves are used. Dried bean pods are strongly diuretic and are said to be able to dissolve small gravel and stones in the urinary system. The decoction is recommended for edema, especially where this is due to general kidney or cardio weakness. Old herbals claim this to be the most effective remedy to release excess water from the body. It is thus recommended as a remedy for flushing out uric acid crystals and other metabolic waste products. This is interesting, as beans contain purines, (also found in meats and other foods), which the body breaks down to form uric acid. The shells, therefore, provide a remedy for one of the health hazards associated with excessive consumption of beans.

Such a decoction is also said to be useful for controlling blood-sugar spikes associated with diabetes and hypoglycaemia. Beans themselves are beneficial for diabetics as their energy is released slowly and steadily (low glycemic index due to high fibre content), rather than in one big rush as is common with simple carbohydrates.

 

mucuna pruriens

  

Mucuna pruriens, also known as cowhage or velvet bean, is not commonly used as food, although the young shoots and seeds can be eaten if prepared correctly. This interesting bean contains L-DOPA, a precursor of the neurotransmitter dopamine. It is occasionally used as a natural remedy for Parkinson’s disease, in which reduced dopamine levels play a major role. However, self-medication is not recommended, as dosing can be difficult.

The plant also contains dimethyltryptamin and has been used as an additive for ayahuasca preparations.

In traditional Ayurvedic practice, it is known as an aphrodisiac, a claim that is supported by a study involving rats. Apparently, their consumption of mucuna resulted in raised testosterone levels.

Indian medicine uses it to treat cholera, delirium, impotence, spermatorrhoea, urinary troubles, and to expel roundworms. An infusion of the ‘hairs’ that cover the pods is said to aid in the treatment of liver and gall bladder diseases. Externally,  it is applied as a local stimulant and mild vesicant (Parrotta:2001).

In magical herbalism, it is occasionally used in the practice known as ‘lucid dreaming’.

 

Caution:

 

Although mostly harmless, there are two diseases that are associated with the consumption of beans: favism and lathyrism.

 

Lathyrism is a condition that causes paralysis of the lower limbs as a result of excessive consumption of Indian Pea (Lathyrus sativa). This is not usually a problem when the pea is consumed as part of a normal diet. But in times of drought or scarcity when other foods are less available, it can become problematic. Indian pea, is extremely resistant to drought, and may be one of the few things around that are still edible. The paralysis can be permanent.

 

Favism is an acute anemic condition, which results from eating partially cooked or raw broad beans (Vicia faba). Even inhaling the pollen can cause this condition. Curiously, it only affects males of Mediterranean origin.

Pythagoras may have suffered from this condition as he vehemently rejected beans as a source of food. On the other hand, his objections may have had religious reasons. In Orphism, an ancient religious belief of the Greeks, beans are considered sacred to the Goddess and it was believed that each bean contained a soul. Or, Pythagoras might have considered beans too lowly a food, as even in his days, beans were regarded a peasant food.

 

The flatulence associated with bean consumption only occurs with dried beans. This is due to the fact that the human digestive system finds the oligosaccharides (a complex carbohydrate, which form during the drying process), hard to break down. The effect can be reduced by soaking the beans in two changes of water before cooking them. (soak, drain, soak again, drain, add more water, then boil ). Adding certain herbs and spices, such as epazote (Mexican favourite), fenugreek, cumin, coriander etc. can also help to minimize the flatulence effect.

 

Blackberries (Rubus fruticosus)

Blackberries (Rubus fruticosus)

by | Aug 12, 2019 | 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 | 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.

Annatto (Bixa orellana)

Annatto (Bixa orellana)

by | Apr 13, 2019 | 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)