Plant Profile: Moringa

Plant Profile: Moringa

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

Plant Profile: Moringa (Moringa oleifera Lam.)

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

 

Habitat:

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

 

Description:

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

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

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

Moringa BlossomImage by Yaayaa Diallo from Pixabay

Moringa Blossom

 

History

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

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

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

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

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

 

Moringa sticks

Moringa Drum Sticks Image by S V from Pixabay

Medicinal uses:

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

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

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

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

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

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

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

 

Lead image by Iskandar Ab. Rashid from Pixabay

Plant Profile: Aloe vera

Plant Profile: Aloe vera

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

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

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

Description:

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

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

Habitat:

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

Aloe vera plantation

History

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

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

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

Aloe Vera juice

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

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

Aloe vera gel

Modern uses

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

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

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

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

Processing

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

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

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

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

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

Aloe vera gel

Medicinal Uses

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

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

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

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

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

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

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

Aloe vera skin care

Home-made cosmetics

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

 

Grow your own

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

 

Caution:

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

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

 

 

 

 

Image credits:

Title Image by Elstef from Pixabay

(1) Image by Françoise BERNARD-NICOD from Pixabay

(2) Image by Franziska Ingold from Pixabay

(3) Image by mozo190 from Pixabay

(4) Image by Jenny Porter from Pixabay

Plantains – Plantago sp.

Plantains – Plantago sp.

by | May 20, 2021 | Plant Profiles, Plants as Medicine

Introduction

Most of us are familiar with the broad-leaved plantain, a common weed that seems to grow just about anywhere. Or, perhaps you also know the Ribwort Plantain, with its long, slender leaves. But did you know that this genus of humble weeds comprises some 200 species that occur all over the world? 

 

As masters of adaptation, Plantains are ubiquitous. They have managed to eke out a living in almost every conceivable kind of habitat. Gardeners curse them as intruders when they cannot abolish them from their neat lawns and paths. But they are oblivious to this humble plant’s remarkable healing properties!

 

Name

Linnaeus named the genus, ‘Plantago’ which derives from the Latin word ‘plantar’ meaning ‘foot’. He intended to convey that these plants go wherever they want – or rather, wherever we go and spread their seeds, via the bottoms of our boots. This property was not lost on the Native Americans either. They called it ‘white man’s footprint’ as they watched it spread across their land.

 

History

In neolithic times, the broad-leaved Plantain (Plantago major) was held sacred for it grew nowhere better than on the old straight track, the ceremonial causeway. They were always kept clean and free of weeds, but the plantain proved unconquerable. Hence it was called ‘Wegerich’ or, ‘King of the road’.

The Anglo-Saxons included it in their ‘Nine Herbs Charm’, calling it ‘Waybread’. This name refers to its use as a sacrament. Sacrificial victims were given a gruel of Plantain seeds as a kind of ‘Last Supper’.

 

Its amazing resilience and determination to return eternally, no matter how often it was cut or removed, were a sure sign of its supernatural powers. Thus, Plantain roots were used as a talisman to protect the traveller and its leaves put into shoes was supposed to keep the feet happy and untiring.

Ribwort Plantain
Image credit: Kathy Büscher from Pixabay

Medicinal use

 

Constituents: mucilage, glycoside (Aucubin – an antimicrobial and liver protective agent), ursolic acid, tannins, silicon, vitamin C, K, citric acid, potassium, and zinc

 

Action: bitter, astringent, anti-hepatotoxic, laxative (bulking agent), antispasmodic, antibiotic, expectorant, cooling, soothing drying

 

Plantain has an amazing range of healing properties. The leaf contains an antibacterial glycoside that is effective against many types of bacteria. 

External use

The fresh leaves make a very effective and readily available anti-bacterial band-aid that can be used on all kinds of scrapes, small wounds and insect or even spider bites. Just take a leaf, rub it between your fingers so that the juice comes out and apply it directly to the sting or wound. The roots are said to be similarly effective on scorpion stings and snake bites.

A paste made from the boiled seeds of broad-leaved plantain draws out splinters and thorns.

 

An infusion of the leaves combined with oak bark makes a good mouth-wash for gingivitis or stomatitis or for cleansing wounds (even festering ones. )or to treat varicose veins, haemorrhoids, ulcers. The leaves contain silicon which strengthens and tightens connective tissues.

 

Internal use:

For internal use, it makes an excellent tea or syrup for treating diseases of the respiratory system. The leaves of the Ribwort plantain are particularly effective as they are anti-inflammatory and expectorant. The antibiotic properties of the fresh juice can even be used for the treatment of tuberculosis. But upon drying the antibiotic effect diminishes.

 

The fresh juice also makes a good blood cleansing remedy and can also be used as an anti-inflammatory agent for treating swollen glands.

 

Plantain can support other organ systems as well. Its antimicrobial properties can improve intestinal health (fresh juice) and its anti-hepatotoxic effect protects the liver better than milk-thistle seeds. 

 

An infusion of the leaves helps to control diarrhoea, while the seeds are a great aid for the elimination of waste products and for weigh-loss. As they are water-soluble (especially those of Plantago psyllium), they bulk up the stomach content and absorb and eliminate toxins. This also makes them useful as a safe and effective remedy for constipation. But drink PLENTY of water to facilitate excretion.

 

Recent research has shown the seeds of the broad-leaved plantain to have potent anti-cancer properties.

 

Foraging

Plantains are edible. The young leaves can be added to salads or used as a potherb when combined with other herbs. (Older leaves tend to be rather tough and stringy.) The leaves make a great addition to green smoothies, while the roasted seeds can be mixed into the porridge or muesli, and the birds love them too!

Plant Profile: Mistletoe – Viscum album

Plant Profile: Mistletoe – Viscum album

by | Dec 9, 2020 | Plant Profiles, Mythology, Plants as Medicine

Mysterious Mistletoe (Viscum album L.)

SYNONYMS:

English: Bird Lime, Birdlime Mistletoe, Mystyldene, Lignum Crucis, All-heal,

German: Affolter, Donnerbesen, Heil aller Schäden, Hexenbesen, Nistel, Vogelleimholz, Heiligholz, Heilkreuzholz, Drudenfuss, Wintergrün,

French: Herbe de la Croix, Gui de Chêne

DESCRIPTION:

Mistletoe is an evergreen parasitic plant that sustains its greenish-yellow leaves throughout the winter. It becomes especially apparent once the leaves of its host have dropped. It certainly looks quite strange, this yellowish ball hanging high up in the tree.

Mistletoe’s growing habit is distinctly round. Its twigs bifurcate frequently, and its elongated, oval leaves always grow in opposite pairs. The tiny, inconspicuous yellowish flowers appear in May, but the translucent whitish pea-sized berries don’t ripen until late in the year.

Birds, particularly thrushes, spread the seeds. The fruit flesh of the berries is very sticky (hence the Latin name ‘Viscum album meaning ‘white sticky stuff’). The birds love those berries but the gooey stuff clings to their beaks which they clean by wiping them on the branches they happen to sit on. If the sticky stuff contains a seed then it has found a perfect spot to sprout. Soon it sends out a sucker rootlet that penetrates the bark and taps the sap of the host tree for nutrients and water. The berries, although loved by birds, are toxic to humans.

The Mistletoe is not all that choosey when it comes to its host. Although it is most commonly found on deciduous trees it is also occasionally found on conifers. The belief that it is frequently found growing on Oaks is a misconception that originates in the druidic lore. Druids always collect Mistletoe, which they consider sacred, from Oak trees, but it is actually rare to find it growing there. It is much more commonly found growing on apple trees, poplars, and lime trees.

Mistletoes belong to the family of Loranthaceae, which comprises some 75 genera and about 1000 species. Not all of them are parasitic but many of them are. Three Australian species are even terrestrial.

ECOLOGY:

Although Mistletoe is a parasite and as such is dependent on the host-plant for its nutrients and water, it does not rely on it for carbon dioxide. Since Mistletoe produces green, chlorophyll-containing leaves, it can perform its own photosynthesis. (Technically, it is thus a hemiparasite – it only partially depends on the host plant for its survival.)

As a rule, mistletoe does not kill the host-plant.

Mistletoe berries

HISTORY, MYTHOLOGY, AND FOLKLORE

The mysterious Mistletoe, airborne between heaven and earth, has always been a source of wonder. Where did it come from? How could it sustain itself, without roots, yet bear leaves and fruit, even in the winter, long after the life-force has retreated into the womb of the earth?

The Druids revered the Mistletoe as the holiest of holies, especially when it appeared oaks, their most sacred tree. The Mistletoe was their ‘Golden Bough’, the key to the heavens and to the underworld. The mysterious plant was regarded as the reproductive organs of Thor, the god of thunder, who also presided over the sacred oak tree. In the druidic tree calendar, December 23 belongs to the Mistletoe. It is the day on which it was ceremoniously cut:

Accompanied by prayers the chief druid would ascend into the tree to cut the unearthly Mistletoe with his golden sickle. Utmost care was taken to prevent the herb from touching the ground. The other druids stood below holding up a white cloth on which they caught the branches of the sacred herb. To mark the holy occasion they also sacrificed two white bulls, dressed with garlands.

Thus, the regenerative power of the solar deity was joined in sacrifice to the moon goddess as the female counterpart in this fertility rite. The blessing was meant to bestow abundance and protection against all evil at the birth of the new solar year. On this day the male and female forces of the universe were held in balance by the power of this symbolic union. By extension, this meant a harmonization of all opposites, a state of perfect balance at the turning point of the year. A festival of wild abandon followed the sacred sacrifice.

Much tamer and somewhat superficial remnants of these ancient and long-forgotten ritual enactments have survived even to the 21st century. Mistletoe twigs still hang above the entrance of the home at Christmas time, giving license to kiss even strangers, and thereby receive the blessing of the humble twig – even if nobody remembers why.

In some of the rural, more traditional areas of France young children can occasionally be seen spreading Mistletoe blessings on New Years Day. Running through the village, shouting ‘Au gui l’an neuf’ (gui de chêne – Mistletoe) they dedicate the New Year to the Mistletoe and thus invoke its protective powers.

Mistletoe was believed to fend off all evil, all bad spirits, and harmful witches’ spells. It was sometimes worn as an amulet for protection, fertility, and abundance.

Norse Mythology – Baldur’s Death

Norse Mythology reveals a darker, but related aspect of Mistletoe’s symbolism. The story tells of Baldur, the divine solar hero, son of Frigg and Odin, who was killed by a twig of Mistletoe. It is said that he would not return until after doomsday when he will bring in a new era of light, a new ‘golden age’.

The beautiful young sun god Baldur was plagued by visions of his imminent death. Obviously, he grew concerned. When his parents found out about his troubles they too grew concerned. But his mother Frigg hatched a plan: She would go on a mission to obtain sacred oaths from everything and everybody in Valhalla. And so she went to ask all the elements, all the stones, all the trees, the plants, and even the venomous beasts to promise that they would not kill her beloved Baldur. All swore never to harm the beautiful boy – all except one: the Mistletoe.  Frigg never thought it necessary to ask such a feeble plant not to do any harm. She simply did not think that it would be capable of such a deed.

Satisfied with all these promises Frigg declared her son invincible. Henceforth, shooting arrows and throwing stones at Baldur, none of which could harm him, became a favorite pastime among the gods. Indeed, taking shots at Baldur came to be a way to honor him.

But trouble was brewing in heavenly abode. The jealous God Loki somehow learned that the Mistletoe had never sworn that oath. Thus, he went straight to it and enlisted it in his wicked plan. With a sharpened twig of Mistletoe, he returned to the Gods’ assembly, where everyone was having fun taking shots at the invincible Baldur. Only his blind brother Hodur was left out. Slyly, Loki went up to Hodur, asking ‘why don’t you show honor to your brother and take a shot at him?’ ‘I can’t see and nor do I have anything to throw’, Hodur answered. ‘Here, I will help you’, Loki offered, passing Hodur the Mistletoe twig and helping him to direct his arrow. In an instant, Baldur was slain.

The Gods were aghast and horrified, shocked and angered, swearing to avenge the attack. One of Baldur’s other brothers was quickly dispatched to follow him to the Underworld. He was to plead with the Goddess of death, to allow Baldur to return to the heavens.

His plea was granted but under one condition: all the gods and all the other beings of the earth, living or dead must weep to express their sorrow. Or else Baldur would have to remain in the Underworld until doomsday. After hearing this, all the gods and all the beings of the earth, living and dead wailed and wept – all but Loki. And so it came to pass that we must wait for doomsday before the young sun god may return (which, judging by the way things are going, can’t be too far off…) .

This story follows the classic pattern of the solar hero myth, complete with the promise of resurrection and renewal after a period of darkness – a perfectly appropriate myth for the celebration of the winter solstice, which marks the birth of the Sun God.

Mistletoe in Christian Mythology

Thus it is not surprising that the Mistletoe also found its way into Christian mythology as well. It is said that the wood from which the cross was fashioned came from the Mistletoe and that this so upset the pious plant that it retreated into a hermit-like existence, taking up residency between heaven and earth, and becoming parasitic.

Mistletoe in Greek Mythology – Aeneas Journey to the Underworld

In Greek mythology, Mistletoe was also associated with the Underworld. Here, the sacred bough presented the key with which a living mortal could enter the Underworld and return unharmed to the world of the living. The story is told in the annals of Aeneas.

Using the powers of the golden bough the young hero Aeneas enters the Underworld with the ancient Sybil as his guide. His mission is to seek his father to seek his guidance and advice. Eventually, he finds him and receives his teachings concerning the cycles of life and death, for which he had come. Eventually, he returns safely to the world of the living. Mistletoe is the key to his destiny. It opened the gates to the underworld, where the hero is transformed. He returns to the world of the living, spiritually reborn.

Magical Powers: Protection, the key to life’s mysteries, fertility, abundance, blessings, peace, harmony, the balance of opposites, love, transformation. Astrologically this herb is governed by the Sun and Jupiter.

Mistletoe in trees

MEDICINAL USES

PARTS USED: Leaves and Stems

HARVEST: Autumn, before the berries form

CONSTITUENTS: These may vary depending on the host plant. Viscotoxin, triterpenoid saponins, choline, proteins, resin, mucilage, histamine, traces of an alkaloid

ACTIONS: Anti-tumour, cardioactive, nervine, tonic

INDICATIONS: Stress, nervous conditions, heart problems, epilepsy

Internal Use:

Not only the myths and lore of mistletoe are interesting. This herb is also interesting from a medicinal point of view. Most notably it is recommended as a remedy for epilepsy, particularly childhood epilepsy. There are not many herbs that are indicated for this affliction. This treatment seems to suggest a homeopathic approach, as large doses of the herb, and especially the berries, actually cause fits and convulsions. At one point Mistletoe was considered specific for this affliction and was also used to treat various other nervous conditions, such as hysteria, delirium, convulsions, neuralgia. It was also used for urinary disorders and certain heart conditions, especially those related to nervous conditions (stress). In ancient times, mistletoe amulets were worn to ward off epileptic attacks (thought to be caused by possession).

Mistletoe has cardio-active properties that can strengthen the pulse and regulate the heart rate while simultaneously dilating the blood vessels, thus lowering the blood pressure. This alleviates symptoms related to high blood pressure such as headaches and dizziness. However, from the literature, it is not entirely clear in which form Mistletoe should be administered for this effect. Some sources claim that the cardio-active principle is only effective if applied by injection, while others recommend standard teas, tinctures, and extracts. One source states that the active constituents are destroyed by heat and should be extracted by means of a cold infusion. In recent years another interesting property of Mistletoe has caught the interest of science:  its cancer-fighting properties. Mistletoe is now regularly used as an anti-tumor agent in naturopathic cancer treatment,

Culpeper says:

‘The Birdlime doth mollifie hard Knots, Tumors, and Impostumes, ripeneth and discusseth them; and draweth forth thick as well as thin Humors from the remote places of the Body, digesting and separating them’

Recent research has confirmed Mistletoe’s cytotoxic properties in vitro and to some degree in vivo. It also stimulates the immune system response thus increasing the white blood cell count. Both of these properties have brought Mistletoe into focus as a candidate for Cancer and Aids research, which has lead to the development of a Mistletoe drug used in chemotherapy. Studies have shown both equal and better survival rates in patients treated with certain Mistletoe preparations compared to standard chemotherapy drugs. Most importantly, perhaps, the patients who had received the Mistletoe treatment have reported a better quality of life than the control group who had received standard chemotherapy. Mistletoe does not produce nausea and hair loss associated with other cytotoxic chemotherapy agents. However, a possible negative side effect of subcutaneous treatment is a local infection at the site of injection. For detailed study results check out:

Cancer therapy with phytochemicals: evidence from clinical studies

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4418057/

Mistletoe is also said to regulate digestive functions and able to cure chronic constipation, probably via a stimulating effect on the gall bladder and the metabolic rate in general.

Older sources also recommend it as a treatment for sterility and menstrual difficulties. This would make sense where such problems stem from underlying nervous system issues such as stress, tension, hysteria, or fear.

External Use:

External use of Mistletoe is no longer common, but older sources describe the preparation of a  plaster (mix with wax to make an ointment) which can be applied to hardened swellings and tumors. Mistletoe can also be added to crèmes in order to soothe sensitive or sore skin. Such crèmes are disinfectant and soothing while reducing abnormal cell production. Mistletoe thus suggests itself as an additive for lotions designed to soothe psoriasis and anti-dandruff shampoos.

CAUTION: The berries are poisonous. This potent herb is not suitable as a home remedy. Consult a doctor or herbal practitioner before use.

Plant Profile: Walnut

Plant Profile: Walnut

by | Oct 4, 2020 | Plants & People, Food and Foraging, Plant Profiles, Trees

Walnuts (Juglans regia)

It’s ‘nutty season’! (No, I don’t mean politics, in this case) I have was reminded of the fact by the intermittent popping noises coming from outside my window and by the mass of fuzzy hazelnut balls that are piling up on the front porch. These Turkish hazelnuts are plentiful, for sure, and easy to collect. But they are small and extremely tedious to crack. Thankfully, nature provides plentifully and these are not the only nut trees around. We also have some Walnut trees – English Walnuts, that is! Majestic to behold, Walnut trees, are among my favorite trees, and seeing them laden with nuts is a joy.

The ‘foreign tree’

Walnut trees (Juglans regia) are well integrated foreigners in our northern latitudes. Their home is in the warm, and fertile regions of south-east Europe, northern Greece, northern Italy, and France, where they are widely cultivated. Walnuts reached the ‘Low Countries’ north of the Alps in the pockets of Roman soldiers. But, it took several centuries before they really made themselves at home. Teutonic tribes, who gave them their name, apparently regarded them as an oddity, which is expressed in the name they gave the tree: ‘Walnut’ is derived from the Germanic word ‘welsh’, meaning foreign.

They did not reach Britain until the 16th-century and are only found in the warmer, southern parts. The Roman nut became known as the ‘English Walnut’, perhaps to distinguish it from the American walnut (Juglans nigra), or the Pecan nut (Carya illinoinensis). So, it seems this ‘foreigner’ has not only well adapted to its new home but has also been adopted by the locals, who think of it as one of their own.

A southerner in northern climes

Although in time walnuts adapted quite well to the much harsher northern climate, their southern origin becomes evident in spring. Despite the fact that they come into flower quite late (April), they remain vulnerable to late frosts, which can quickly ruin the prospects of a good harvest.

A generational tree

In previous centuries, walnut trees were considered so valuable that they were specifically itemized in the will. A productive grove could cover a good part of a family’s livelihood. But that aside, planting a walnut orchard was an investment in the future: walnut trees are slow to mature. Although they start to produce nuts from the tender age of 15 years, they don’t become fully productive until they have reached the age of thirty. A mature tree produces about 50kg of nuts per year.

The American Cousin

The American (Black) Walnut is quite a different fellow. They are native to the US and occur wild throughout the eastern United States. However, they are not as well-loved as the ‘English’ variety, since they have the rather unsocial habit of emitting a chemical from their roots that inhibits, and eventually kills other plants in its vicinity.  Besides, they are incredibly hard to shuck. People report placing them on their driveways and driving the truck over them in order to crack their shells. Crows & co have picked up on this trick. The birds strategically place nuts in the flow of traffic (e.g. at stoplights) in order to enlist our help in cracking the nuts.

Foraging

In a good year, a mature walnut tree is laden with nuts, which begin to fall in late September/early October, depending on your growing zone.

The nuts are covered by a hard, green hull that is exceedingly difficult to remove and besides, will stain your hands, clothes, and work surface.  Wear gloves, if you don’t want your hands to look like you have been chain-smoking. It is best to harvest the nuts when they are fully ripe, at which point the green cortex will split open to reveal the nut inside, or sometimes it disintegrates into a black mush, leaving the nut behind.

Remove the black stuff as much as possible. It is very high in tannin and can affect the quality of the nut inside. Once you have removed the outer cortex wash the nuts. Put them into a bucket of water. This will naturally separate the good ones from the rotten ones. Bad walnuts tend to float, while the good ones will sink.

After washing the nuts, you can either shuck them or dry and store them for later use. If dried and stored properly, walnuts can keep for a year. Shucking exposes them to oxygen, which will cause them to turn rancid more quickly, due to their high levels of unsaturated (as well as saturated) fats. Keep the nuts in a cool and dark place where there is no danger of worms or vermin looking for a free lunch.

American Walnuts are much harder to crack than English walnuts. It is said that soaking them in water for 8 hours prior to cracking makes the job much easier. For English Walnuts, this is not necessary. They readily succumb to the persuasive powers of an ordinary nutcracker. Black Walnuts need a more forceful treatment.

Walnuts are very rich in oil – 2 kg of nuts will yield about one liter of oil. which is considered a delicacy. It is not so easy to obtain from your foraged nuts, though. Native Americans are said to have boiled the nuts to extract the oil. But this also destroys some of their nutrients.

Walnut oil has a delicious nutty flavor and is excellent in salad dressings or home backing to impart a delicate nutty flavor.

Most of all, forager appreciate walnuts for their delicious ‘meat’, which can be used in both sweet and savory dishes. (see recipes below)

Medicinal uses

The soft kernel on the half-shell vaguely resembles a brain, surrounded by the protective cover of the cranium. The ancients took this likeness to mean that the nut must be good for the brain.  (according to the doctrine of signatures). Scientists have confirmed that walnuts are indeed beneficial for the brain. This is due to their nutrient content, and especially the omega-3 fatty acids (of which walnuts are a rich source). Omega-3 fatty acids support the body when it comes to dealing with stress and is said to help alleviate depression. (see https://www.health.harvard.edu/blog/omega-3-fatty-acids-for-mood-disorders-2018080314414)

Native Americans have used various parts of the tree, not just for food, but also as medicine. The leaves and root bark was used in anti-parasitic preparations and to treat skin diseases. The root bark is very astringent and makes a good anti-inflammatory wash that can be applied to herpes, eczema, and scrofula. Taken internally, it stops diarrhea, stays the flux, and dries up the flow of milk in nursing mothers.

Dyeing

The leaves repel insects and can be used as an ad hoc insecticide. The hulls, husks, leaves, and bark are all used as vegetable dyes to yield various colors ranging from yellow to dark brown or black.

Paints

The oil is drying and can be used in oil paints as an alternative to Linseed oil. Recently, powdered shells have been incorporated into new types of ‘designer paints’ to produce interesting textures or in-floor paints, to produce an anti-skidding effect.

walnuts

Recipes

Pickled Walnuts

If you want to pickle walnuts, you have to pick them while they are still green and hanging in the tree. They have to be in an unripe state so that the inner shell is still soft and hasn’t turned woody yet. Typically, they should be picked in June.

Prepare a brine: 6oz salt to 1 quart of water.

With the help of a long needle poke the walnuts all over (don’t remove the green hulls) and cover with the brine. Steep for about 1 week.

Drain, and repeat: cover with fresh brine for another week.

Drain again. Spread the walnuts on a tray and let the sun dry them. Turn them from time to time.

When the walnuts are dry and have turned black, fill them into pickling jars. (Kilner jars, mason jars))

Prepare a spiced vinegar with:

  • 1oz mixed peppercorns
  • 1oz allspice
  • ¾ inch ginger root (fresh)

Add some dried chilies or coriander seeds, if you like. Lightly crush the spices and place them into a muslin bag. Simmer the bag in the malt vinegar for 10 minutes. Then let the vinegar cool down before removing the spices. Pour the vinegar over the walnuts and make sure the liquid covers them. Close the jar tightly. Macerate for 6 – 8 weeks before tasting them.

Stuffing

Walnuts make an excellent stuffing for mushroom, marrows, or puff pastry parcels.

Ingredients:

  • 12 medium-size mushrooms caps
  • 1 tbs. olive oil
  • 1 tbs. butter
  • ½ cup finely chopped onion
  • 2 tbs. coarsely chopped walnuts
  • 1 garlic clove, peeled and minced
  • 5 ounces frozen spinach, thoroughly defrosted and squeezed to remove most of the liquid
  • 1 oz feta cheese, crumbled
  • 1 oz Gruyere cheese, crumbled
  • 2 tbs minced fresh dill
  • salt and freshly ground black pepper and nutmeg to taste

Method:

Preheat oven to 400° F. Clean the mushrooms and remove the stems.  In a small skillet, heat the olive oil and butter. Add the onion and cook over medium heat, cover and sauté until soft.

Add walnuts and cook for another minute. Add the spinach and stir continuously for about 5 minutes. Take off the heat and cool slightly. Stir in cheeses, dill, nutmeg, and salt and pepper, to taste.

In an oven-proof pan arrange the mushrooms, cavity side up. Plop a wallop of the spinach/walnut mixture into each mushroom cap and bake for 8 to 10 minutes or until the filling turns brown and the mushrooms are thoroughly heated.

Walnut Liqueur

In Italy and France, walnut liqueur is considered a regional specialty. ‘Nocino’ in Italian –  although there are many versions of the ‘original’ recipe. The idea is simple: macerate green, unripe walnuts in a blend of clear alcohol, (e.g. grain alcohol), and syrup.

Method

In June, when the Walnuts are still green and soft inside (traditionally on St. John’s Day=Midsummer), pick your nuts straight from the tree. Wash and quarter the nuts.

Remember to wear gloves!

Fill a large jar with the nuts and add some spices, such as a couple of cinnamon sticks and a few cloves and perhaps a vanilla bean. Chop up an organic, untreated lemon (or orange, if you prefer) and add to the mixture. Pour in about 1 ½ pound of sugar and cover with 3 liters of grain alcohol. Close the lid tightly and steep for about 6 weeks. Keep in a warm dark place.

Test the liquid and adjust to suit your taste. Strain through filter paper and bottle. Store in a cool place.

Green Walnuts preserved in Syrup – from Mrs. Grieves – A Modern Herbal

‘Take as many green Walnuts as you please, about the middle of July, try them all with a pin, if it goes easily through them they are fit for your purpose;

lay them in Water for nine days, washing and shifting them Morning and Night;

then boil them in water until they be a little Soft, lay them to drain;

then pierce them through with a Wooden Sciver, and in the hole put a Clove, and in some a bit of Cinnamon, and in some the rind of a Citron Candi’d:

then take the weight of your Nuts in Sugar, or a little more; make it into a syrup, in which boil your Nuts (skimming them) till they be tender;

then put them up in Gally potts, and cover them close.

When you lay them to drain, wipe them with a Course cloth to take off a thin green Skin. They are Cordial and Stomachal.’

– (From The Family Physician, ‘by Geo. Hartman, Phylo Chymist, who liv’d and Travell’d with the Honourable Sir Kenelm Digby, in several parts of Europe the space of Seven Years till he died.’)

Walnuts are incredibly versatile – even if they are not the star ingredient, they never fail to give a dish a refining note. I sprinkle them on salads or use them instead of pine nuts in a pesto blend. They are also fabulous in desserts and cakes.

Caution:

People who are allergic to nuts should stay away from walnuts and all products derived from them or containing them. Likewise, people who are scared of calories should treat this nut with respect. However, replacing some of your normal dietary fat with walnut oil can be a very wise choice as walnut oil has an excellent nutritional profile and can help to fight free radicals while lowering cholesterol levels. Walnuts are a good source of omega-3 and omega-6 fatty acids.

Always wear gloves when handling walnuts – especially as long as they are still green. And leave some for the wildlife – it is an important source of food to carry them through the winter.

wildlife

Plant Profile: Corn (Zea Maize)

Plant Profile: Corn (Zea Maize)

by | Jul 26, 2020 | Plant Profiles, Food

Corn or Maize, the ‘staff of life’ of the Americas, hardly needs much of a description. Every child recognizes it and it is cultivated so abundantly that it can hardly be overlooked. What few people know, though, is that Corn is just an overambitious grass.

Corn is a giant among grasses. It can grow more than 2m high and covers vast stretches of land dominating rural landscapes. The sturdy, fibrous stalk with its characteristic broad angularly bent-over leaves is a familiar sight. The ears develop in the leaf axils. But they are so well covered by the outer sheathing (husks) that they can barely be seen, were it not for the tuft of ‘hair’, known as corn silk that protrudes from the top of the cobs.

Modern corn was first domesticated in Mexico. It is one of the earliest domesticated plants from the New World. Its wild genetic parents are two species of Teosinte (http://en.wikipedia.org/wiki/Teosinte). Today, at least five species of Teosinte exist, but it is not clear whether any of them has been a direct ancestor of our modern corn, or whether the original parent variety has since become extinct.

Although Teosinte resembles modern corn in many ways the differences between wild and domesticated species are quite distinct. Most notably, Teosinte’s cobs are tiny. Its seeds are hard and covered by a tough skin. When ripe, their ears break off and the seeds are released.

Domesticated corn has been bred to hold on to the ears and not to release its seeds voluntarily. In the process, modern domesticated corn has become entirely dependent on humans to sow their seeds. We don’t know exactly when corn first began to morph into the shape and size we know today, but the process must have started a very long time ago. The oldest archaeological record for domesticated corn comes from Guilá Naquitz Cave, near Mitla, which is located in the Valley of Oaxaca, Mexico. It is approximately 6250 years old.

Surprisingly, corn appears to have been known in Asia for much longer than is commonly assumed. It was long assumed that prior to Columbus there was no contact between the Old World and the New. Yet, archaeological findings from southern India and China that feature corn and other New World plants, seems to prove this theory wrong. Carl L. Johannessen stumbled across some very precise carvings at temples in the Karnataka region of India, which were built during the Hoysala Dynasty, between the 10th and 13th centuries.

Carl L. Johannessen and Anne Z. Parker, “Maize Ears Sculptured in 12th and 13th Century A.D. India as Indicators of Pre-Columbian Diffusion,” Economic Botany 43 , 1989, 164-80, argue that stone carvings of maize ears exist in at least three pre-Columbian Hoysala stone block temples near Mysore, Karnataka state, India.

Their article provides 16 photographs that show a few of the sculptures in question.https://www.asc.ohio-state.edu/mcculloch.2/arch/maize.html. The carvings are quite remarkably accurate. Not just one but many distinctive features of maize are represented as true to life as a record cast in stone. Yet, many scholars have found it difficult to accept the idea of pre-Columbian contact and have thus come up with their own alternative interpretations of these sculptures. None of them seems terribly convincing.

Corn hybridizes quite freely and innumerable varieties have been created since it was first domesticated. Today, corn comes in all shapes, sizes, colors, and textures: some predominantly starchy varieties, some soft, some hard, some sweet, some long, some short and round, some with large kernels, others with tiny ones, some blue, some white, some yellow or red and even glassy, multi-colored ones exist.

The variety appears sheer endless, yet only about five basic types of corn exist. The rest are variations of these basic types.

DENT CORN

The cobs of this type of corn are white to yellow. It is called ‘dented’ because the kernels become indented as the cob matures. This is the most commonly cultivated species as it is very versatile. Dent corn is used to produce oil, cereals, and flour, as well as animal feed. it is rich in cellulose which can be used to make biodegradable plastics and absorbent material for toiletries such as diapers, while the oil is used in cosmetics, soaps, skincare products, and more.

FLINT CORN

The cobs come in all colors and they shrink as they dry. This type of corn has very hard kernels and is used for similar purposes as Dent corn.

POPCORN

This type of corn is characterized by a hard outer skin and a soft, starchy center. This combination gives it its unique ‘pop-ability’.

SWEET or VEGETABLE CORN

This is everybody’s favorite type of corn. As the name suggests, it is high in sugar and deliciously succulent. It is the well-known ‘corn on the cob’ variety. Most of the carbohydrates in this type come in the form of sugars, which make it so tasty and sweet. It is best enjoyed fresh, as the sugars turn into starch if it is stored for too long.

WAXY CORN

This type of corn has starchy cobs with a waxy appearance. It is mainly used in the Far East for its tapioca-like starch. The food industry makes use of its stabilizing and thickening properties and as an emulsifier, e.g. for salad dressings. Other industrial uses include remoistening adhesives for gummed tape, in adhesives, and in the paper industry and as animal feed.

New varieties of corn are continuously bred. But today, these are born in the test tubes of biotech labs. Such modern cobs are not just hybrids but bio-engineered functional plant agents, designed to produce phytohormones and other substances of value to the pharmaceutical industry.

This type of enterprise is inherently dangerous as there is no way to protect people from inadvertently consuming this type of product. The germplasms of edible and bio-engineers varieties are kept in the same storage vaults, which risks accidental mixing. The germ-plasm bank for corn in Mexico has already been contaminated with genetically altered material. And time and again there are reports of non-approved, gene-manipulated types of corn that have entered the human food chain, often in the form of harmless-looking tortilla chips. These can cause severe and dangerous ‘allergic’ reactions in humans.

Corn is also at the center of another controversy: a considerable amount of corn is used to make ethanol as a bio-fuel. While we urgently need to find more environmentally friendly sustainable biofuel alternatives, we must also realize that they have their own environmental problems. Previously uncultivated land or even forest is turned over to agricultural production to fuel our cars.

In the course of its domestication, Corn has adapted so well to our human needs that it has given up its ability to reproduce independently. Natural fertilization still occurs, but corn depends on humans for all its nurture and care.

NIACIN DEFICIENCY AND NIXTAMALIZATION

Corn is very nutritious and supplies about 20% of the world’s food calories. However, a diet that is completely dominated by corn and corn products is deficient in niacin (vitamin B3). Niacin deficiency can result in serious physical health problems due to niacin deficiency. The condition is known as ‘Pellagra’, which is characterized by the ‘3 D’s’ – diarrhea, dermatitis, and dementia (some say 4 D’s and add ‘death’).

Interestingly, the lack of niacin in corn can be corrected by treating it with lye – a common practice among Native Americans. Such treatment results in a corn product known as hominy or Nixtamal. The process itself is referred to as nixtamalization (from the Nahuatl word ‘nixtamalli’, meaning ‘unformed corn dough’). This forms the basis of many corn products such as tamales, corn tortillas, and masa. The process removes the pericarp or outer skin of the kernel.

The process of nixtamalization also increases the bio-available amount of calcium by 75% – 85%, making it more easily digestible. Other minerals, such as iron, copper, and zinc are also increased. Nixtamalization also counteracts certain mycotoxins present in untreated corn. Fermentation of nixtamalized corn produces even more benefits: increased levels of riboflavin, protein, and niacin in addition to amino acids, such as tryptophan and lysine.

Unfortunately, the purpose of this alchemy was completely lost on the Spaniards, who took some corn back with them to Europe. They also introduced it to Africa, where it soon became an important food crop. However, the people who came to rely on it, but did not have the traditional knowledge to guide their use, soon became sick with pellagra symptoms. The importance of minerals and vitamins had yet to be discovered, so corn soon was eyed with suspicion. It earned a reputation as a poor man’s food that would prevent starvation, but it was not considered wholesome.

CREATION MYTHS

Native Americans of course continued to thrive on it. It is their most important staple food and it is closely tied to all kinds of spiritual traditions and practices.Throughout the Americas, corn is closely associated with various creation myths. According to theses myths it was the Corn God or Goddess him or herself who taught the people how to grow and prepare corn so it may sustain them.

The Mayans revered this God as Yam Kaax, described in the Popol Vuh, the Sacred Book of the Mayans. Corn is linked to the very genesis of creation itself, for when the Gods decided to shape the world, they made different kinds of corn brew, which were to provide vigor and substance to their creation. They formed the first man and the first woman from white and yellow corn masa, which they transmuted into human flesh and blood.

And so it is to this day – corn is part of every meal, whether as tortillas tamales or hominy or one or another type of brew. The Aztecs mixed corn starch and cocoa to make a brew known as ‘Atole’, a kind of original ‘hot chocolate’. However, this did not taste much like what we have enjoy as such. It was mixed with various spices including vanilla and chili. An alcoholic brew made from corn is known as ‘Chicha’. Originally, it was used as sacred brew for ritual purposes, but now it is served at any and all occasions, especially during fiestas.

According to a Peruvian story, only two men survived the primordial deluge. They learned about corn from the ‘Macaw Women’. Every day, when they returned home at night, they found a large vessel filled with Chicha in their house. This went on for some days until one day, one of the men decided to stay at home to watch and see who brought them the mysterious brew.

Soon after the other man had left, two red Macaws flew in, took off their feathers and revealed their female bodies, one an old hag, the other a young girl. At once they started to chew some corn and spitting it into the pot. Finally, they filled it with water. This describes the traditional method of preparing Chicha. The man, being the possessive type, jumped from his hiding place and grabbed one of the women by the hair – of course he caught the young one, while the old woman fled. Thus, he came into possession not only of the first corn seeds, which he duly planted, but also of a wife.

In Peru, corn was associated with the Sun, which in this myth are personified as solar Goddesses. Chicha thus represents the essence of the sun’s magical powers.

In the Americas, Corn silk, the familiar tassel of ‘hair’ at the end of the cob, was considered a valuable medicine. It is believed to support the organs of the lower abdomen and was used to treat a variety of conditions: constipation, diarrhea, urinary retention, bladder infection, as well as infertility, and menstrual pains. It was also used to tone the womb after childbirth.

Although cornsilk is not ‘official’ in most of today’s pharmacopoeias, except in China, herbalists still use it to cleanse the urinary system, and to flush out kidney and bladder sand and gravel. Corn silk is considered a cleansing herb, that can eliminate toxins and thus purify the blood. Thanks to its diuretic effect it can also reduce an elevated blood pressure.

The Mayans considered their sacred plant a medicinal food – when suffering from severe illness they would eliminate all other foods from the diet and let corn alone nurture the person back to health. Mythology becomes reality – the corn reconstituted the patient’s flesh and blood just as in the ancient origin myth.

corn silk

Medicinal Uses:

Part used: Corn Silk, the silky ‘hair’ at the end of and surrounding the cob.

Constituents: allantoin, sterols, saponins, hordenine, plant acids, Vitamins C and K

Action: diuretic, demulcent, tonic,

Indications:

Corn silk is a valuable remedy, both, by itself or as an adjunct to other herbs. It can be used to treat afflictions of the genitourinary system. It is particularly helpful when it comes to alleviating the stinging pain of cystitis. The diuretic action also helps to flush out small urinary gravel and sand. In conditions such as prostatitis, it relieves fluid retention and reduces the frequent urge to urinate. The diuretic effect also lowers the blood pressure.

Native Americans have also used it to treat infertility and menstrual pain. Applied externally, the fresh corn silk can be used to clean wounds. For bacterial bladder infections it is best used in conjunction with an antiseptic herb, such as Uva Ursi or Boldo leaves. Cornsilk also seems to have an indirect effect on the liver, as it increases the flow of bile. This may explain the  traditional indigenous use of this herb in the treatment of gallbladder stones. Increased bile flow also improves digestion and absorption of nutrients from the intestines.

Corn Recipes

Green Chili Corn Bread

  • 1 cup of buttermilk
  • ½ teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 2 eggs, well beaten
  • ¼ cup of flour
  • 1 cup of yellow corn meal
  • ¼ cup of vegetable oil
  • 1 medium onion, chopped
  • 4-ounce can of chopped green chillies (or fresh)
  • 1/2 cup of Cheddar cheese, shredded
  • 8-ounce can of creamed corn

Mix all together. Pour into well-greased 9 x 9 inch pan. Bake at 350ºF. for 1 hour.

Blue Corn Dumplings

  • 1 cup Juniper Ash Water — (See below)
  • 3 ½ cups Water
  • 6 cups Blue Corn Meal
  • Salt to taste

Boil the water.

Add the juniper water and salt.

Add corn meal and knead until soft.

Shape into small balls and drop into the boiling water. Cook for about 15-20 minutes. Remove and drain.

Serving Ideas : good with stews and hearty soups.

The Hopi form round dumplings in the winter and flat ones in the summer to ward off bad weather.

Juniper Ash Water

  • 2 tablespoons Juniper Ash
  • 1 cup Water

Snip off the tips of several juniper twigs and place them on a fine meshed metal screen. The twigs should not be woody. Light the twigs and let the ash settle on the screen. With a fine brush, (broom grass), carefully sift the ash though the screen. Store in an air tight container until needed.

To make juniper water, boil the water, remove from heat and add the ash. Steep 10-15 minutes, strain. Only make as much as is needed immediately, as it does not keep.

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