YARROW : YARROW HERB BENEFITS, USES AND HISTORY: SPICY YARROW TISANE RECIPE

YARROW (ACHILLEA MILLEFOLIUM) BIRANJASIF,OR  SULTANI BOOTI

Yarrow has been around for thousands of years and its properties were even known to Neanderthals we think, as a bunch of yarrow was found lying besides a human skeleton in a Stone Age burial site in Shanidar Cave, in Iraq. The skeleton dated back to more than 100,000 BC and it is thought that it was used as a funerary herb.

   It was considered a sacred plant in ancient China, because it was thought to embody the perfect balance of yin and yang, with the outer stalk being hard, with a soft substance inside it. The Chinese form of divination, the I-Ching, consists of 50 sticks which are thrown to reveal your future. These sticks used to be made from the stalks of the yarrow plant.

multi yarrow

  Yarrow is native to Europe and western Asia, and grows wherever it is allowed to in Britain. It has a number of names, some of which describe the plant, such as Milfoil, (a thousand leaves) and its Latin names, millefolium means the same and refers to the fact that the leaves have many segments.. It is believed that it is called Achillea because the legendary Greek hero Achilles is said to have staunched his soldiers’ wounds with this plant. In English it is also called Soldier’s Woundwort, which describes one of the uses yarrow was put to in the past. The Romans used it to heal wounds and staunch the flow of blood from wounds as well as the Greeks. They called it the Herbis Militaris or the military’s herb. In Scotland the plant was made into an ointment and used to dress wounds.

yellow yarrow

  The name yarrow comes from the Anglo-Saxon gearwe and the Dutch, yerw. It is also called Nosebleed because it can stop one and it can also start one if the leaf is rolled up and applied to the nostrils. It was thought that a nosebleed was an effective form of relieving a headache.
  It wasn’t just the Chinese who used it for divination purposes though, in England it is called yarroway in Eastern counties such as Norfolk, and this is a little rhyme that was recited while tickling the inside of the nostrils with a yarrow leaf to find out if love was reciprocated: -

        “Yarroway, yarroway, bear a white blow,

          If my love love me, my nose will bleed now.”

People used to collect the leaves and sew them into a small pouch and sleep with then under their pillow so that they would dream of their future spouse. Some recited this verse from Halliwell’s “Popular Rhymes” while laying it under the pillow: -

        “Thou pretty herb of Venus’ tree

          Thy true name it is yarrow,

          Now who my bosom friend must be,

          Pray tell me thou tomorrow.”

It was also called “Devil’s Plaything” and “Devil’s Nettle” because it was thought to have some malignant properties perhaps because of its ability to cause nose bleeds. It was also used as snuff and called Old Man’s Pepper because of this use. It is good for clearing nasal congestion. All you have to do is sniff the bruised leaves or the flowers.

   The whole plant used to be collected when it was in flower and all the parts can be used. In the 17^th century the leaves were used in salads and you can do this as long as you blanch them in boiling water for a few minutes, and then refresh them under cold water.

    If you have piles, you can put yarrow leaves in a bath of very hot water – as hot as you can bear – and sit in it until it grows cold. This is supposed to be very good for bleeding piles. Boiling water, fresh yarrow leaves and rosemary are a good mixture for helping to prevent baldness, according to tradition. You should boil the leaves in the water for 5-10 minutes and let the liquid reduce and then cool and rub it onto the scalp.

  A plain tisane is good for stomach aches and menstrual cramps, and you should use 1 once of the dried herb to 1 pint of boiling water. Drink this warm with a little honey or sugar to taste in small cupfuls. Culpeper recommended this for all stomach cramps and it is used as a digestive aid too.

  The essential oil of yarrow is usually made from the flowers, and has a bitter astringent aroma and taste. Yarrow leaves are called Field Hops in Sweden and have been used in brewing beer before the use of hops became more acceptable.. The leaves were also added to beer in Britain when villagers made their own homebrew. The oil has been used to treat eczema and for other skin problems. You can chew the leaves to freshen your mouth and to relieve toothache.

   In Pakistan’s Siran Valley, the fresh plant is used as a poultice for healing wounds, chapped or rough skin, rashes and mouthwash. A tisane made form it is used in the treatment of T.B., stomach ache, and headache. The fresh and dried leaves are ground and used for headaches and to increase the appetite when people are suffering from chronic weight loss .It’s also used to relieve constipation.

  In North America it was widely used by the indigenous people and the Flathead Indians used to rub it under their armpits and elsewhere on their bodies as a deodorant.

  The tannins in the yarrow plant assist in the healing of wounds, and the alkaloids help lower blood pressure. The flavonoids in the oil dilate the peripheral arteries and promote sweat, so this is useful in intermittent fevers, or in the sort we get in Pakistan when the seasons change, when we know we should sweat but don’t. The essential oil consists chiefly of azulene, which has strong anti-inflammatory and antispasmodic properties. It calms the nervous system and strengthens the immune system. Yarrow also contains coumarins, lactones, triterpines, eucalyptol and camphor. It also has a high potassium content which stimulates kidney activity and so is a diuretic.

  Yarrow stimulates the uterus and although this may help in childbirth it should not be taken if you are pregnant. Also if you take yarrow orally over a long period of time it may make your skin sensitive to sunlight.

  However you can safely use it as a facial steam treatment. Put 1 tablespoon of fresh yarrow leaves in a bowl half full of boiling water, and put a towel over your head, while leaning over the steam reduced for several minutes. When you have finished splash cold water on your face and pat it dry. For a more aromatic steam, use lavender and rosemary in the water.

   You can use yarrow as a herb with shell fish, and this tisane recipe is especially good for colds and fevers, as it will make you sweat.

SPICY YARROW TISANE

Ingredients

25 gr dried yarrow leaves or 75 gr of fresh

1 pint water

1 stick of cinnamon or several of cassia bark

½ tsp cayenne pepper

6 cloves

1 green cardamom pod, split open

honey to taste

Method

Put everything into a pan apart from the honey and bring to the boil. Allow to simmer for 10-15 minutes, leave to steep for 20 minutes the strain and drink hot. You will have to reheat it perhaps.

This has Taste and is a Treat(ment).

WHAT IS LIQUORICE ROOT( GLYCYRRHIZA GLABRA): YASHTIMADU, MULETHI KI JAR: LIQUORICE ROOT TISANE RECIPE

LIQUORICE ROOT (GLYCYRRHIZA GLABRA), YASHTIMADU, MULETHI KI JAR

Liquorice is one of those childhood flavours; as children we used to have liquorice cigarettes, pipes and straws to suck powdered sherbet into our mouths with. Sticky black mouths and hands had to be washed after eating it. Now we know that the root from whence the sweet came from is actually good for us.

   It is native to south-west Asia and Iran and to south east Europe. It was cultivated in Britain extensively and much used in medicine.

   The name Glycyrrhiza comes from the Greek, glukos meaning sweet and rhiza meaning root. It has been used in medicine for millennia, as the Greeks were taught its properties by the Scythians, and Hippocrates valued it for its uses for dropsy, asthma, dry coughs and respiratory problems, as did Dioscorides. The name liquorice comes from the 13^th century name for the plant, Lycorys, and in Welsh it was Lacris (and still is). Pliny referred to it as Radix dulcis (sweet root) but doesn’t say that it grew in Italy. It has been used in medicine since at least the 11^th century in Britain and by that time it was also well-known in Germany. It was cultivated in Bologna in the 13^th century according to the writings of Piero de Cresenzi. Gerard mentions that he had it in his garden, and Culpeper writes about it in this way: - “It is planted in fields and gardens in divers places of this land and thereof good profit is made.” It is an official medicine in all pharmacopoeias although different genuses are listed.

   Apart from its medicinal uses it was used by brewers to make their stout black, to add flavour and give the drink thickness. The crushed root from which the juice has been extracted can be used as chemical wood pulp. In Britain Pontefract or Pomfrey cakes are famously made with liquorice.

  In traditional medicine on the Indian subcontinent, Mulethi ki jar, or yashtimadu has been used for centuries to treat a number of complaints. The root powder, mixed with ghee will take the stinging pain from cuts with a sharp metal instrument, and glycyrrhizetic acid is used in ointments for skin disorders as it is an anti-inflammatory. As a cosmetic it is used in some skin preparations to make the complexion whiter. It is also believed that it will make hair stronger, shinier and blacker. It is believed that preparations of the root will increase bodily strength and improve the complexion, and it can improve the cognitive processes such as memory and analytical abilities. Because it can increase appetite it is used for weight loss associated with debilitating illnesses and anorexia. It is also thought to be a rejuvenator for the eyes.

   They say it increases libido and cures erectile dysfunctions, premature ejaculation and increases sperm volume and fertility. However one modern medical trial has suggested that while it may reduce hirsuteness in women and reduce other forms of androgenization experienced by women, especially after the menopause, it might adversely affect men’s testosterone levels. So best not take this if you are male- try Safed Musli or Brahmi instead.

   It is mainly used to treat coughs, respiratory disorders, as a digestive aid, soothe peptic ulcers, (modern medical trials concur with this) and to treat liver diseases and stomach aches as well as menstrual cramps.

    If you are trying to give up smoking, chew a piece of the root instead of having a ciggie. Chewing the root also stops you feeling thirsty.

   Medical trials on the efficacy of licorice root are still underway but indications are that if taken with a chemotherapy drug such as docetaxel, it will inhibit the growth of tumour cells in men suffering with prostate cancer. Glycyrrhizin extracted from the root helps the body fight life-threatening antibiotic-resistant infections that can arise in patients with severe burns. An injected extract can also treat hepatitis C and there is some evidence that it might reduce tooth cavities.

   You should avoid it if pregnant or breast feeding, if you are taking diuretics or corticosteroids, or any other medication that reduces the potassium levels in the body. Don’t take it if you have high blood pressure or heart disease. Consult your doctor before using any herbal treatments.

LIQUORICE ROOT TISANE

Ingredients

1 oz bruised root, bark removed

1 pt water

Method

Put the liquorice root in the water and bring to the boil. Let it boil for 3-5 minutes. Remove the root and drink to relieve a sore throat.

LIQUORICE ROOT TISANE WITH RAISINS

Ingredients

1 oz liquorice root, chopped after removing the bark

100 gr raisins

4 pints water

100 gr gur or jaggery

1 tbsp fresh lemon juice or white wine vinegar

Method

Put all the liquorice root and raisins into the water and bring to the boil. Allow the water to reduce by half. Add the gur (jaggery) and the lemon juice. Stir to mix and until the sugar has dissolved. Drink half a pint before going to bed and this should relieve coughs. If the cough is annoying take a little more of this tisane.

 This has Taste and is a Treat.

VALERIAN: INDIAN VALERIAN: MUSHK BALA: HOW TO MAKE VALERIAN TISANE

VALERIAN, INDIAN VALERIAN, MUSHK BALA, RISHI WALA

Valerian officinalis is native to Europe and Asia and has become naturalized in North America. There are more than 150 types of valerian, and in India and Pakistan the type that grows was referred to as nard or spikenard in old texts such as the Bible. It has a long history of being used in medicine and was cultivated in Derbyshire (Britain) around Chesterfield, for its use in medicine.

   Hippocrates (460-377 BC), Dioscorides and Galen all used this plant to cure headaches, menstrual cramps, stomach disorders, insomnia and hysteria, and although modern medicine has not found conclusively that valerian can cure any of these ailments, it seems as though further trials will be able to state conclusively that valerian can act as a mild sedative, that is milder than Valium and Xanax and can be used effectively against insomnia, especially that which affects women going through the menopause. It is better than the drugs mentioned as it promotes a better sleep pattern (it is claimed) and doesn’t leave you feeling groggy in the morning.

  Dioscorides also said that it was a useful diuretic and also used it to relieve anxiety. Interestingly it was used in the Second World War in Britain to relieve anxiety caused by air raids. However modern medical trials have not confirmed that it is effective for anxiety or stress relief.

   Culpepper wrote: - “The root boiled with liquorice, raisins and aniseed is good for those troubled with cough. Also it is of special value against the plague, the decoction thereof being drunk and the root smelled. The green herb being bruised and applied to the head taketh away pain and pricking thereof.”

   Gerard wrote that it was “excellent for those burdened and for such as be troubled with croup and other like convulsions and also for those that are bruised with falls.” He further noted that the root was used in soups in houses of the poor in northern England and southern Scotland. The Anglo-Saxons used valerian as a salad vegetable.

red valerian

   Some animals are particularly affected by the odour of valerian which is obnoxious to some people. The Indian variety does not smell as badly as the one grown in Britain. In Britain, when cats discover the plant they are enchanted by it and will roll over it, so if you have valerian in the garden, watch out for cats! It has been suggested that the Pied Piper of Hamelin got rid of the town’s rats because he had valerian roots on his person. Rat catchers used to bait their traps with valerian roots, as, like cats they are very attracted to it.

  In the Middle Ages the roots of valerian were used as medicine, spice and even perfume, and they were laid in clothes too. This is also done in south Asia with the Indian valerian.

   Because of its distinctive smell, in Greek the plant was called “Phu” (this variety being Valerian officinalis).

valerian root

    The roots or rhizomes can be freeze-dried and then ground to a powder for use. They can also be pressed to extract the juice. In the 16^th century it was used to treat nervousness, trembling (and delirium tremens later) headaches and heart palpitations. It fell out of favour in the 19^th century when it was thought that valerian caused some of the symptoms it was supposed to treat. In fact it can cause pruritis (itching, which can vary in degrees from mild to severe) and also headaches, dizziness and mild gastric problems. Pregnant women and children under the age of three should avoid taking valerian or products made from it.

 The United States Food and Drug Administration (USFDA) have stated that valerian is Generally Recognized As Safe (GRAS), while the German Commission E has approved its use as a mild sedative.

euro valerian

 In Ayurvedic medicine Indian Valerian is used in a variety of treatments, these include (but the list is not exhaustive) insomnia, stimulating the nervous system, reducing spasms, calming anxiety, stimulating the digestive system, reducing flatulence, for vertigo, chronic skin disorders and menstrual cramps .It is also believed to be a potent detoxifier for the blood, bowels and nerves and it can eradicate harmful substances that may have accumulated around the joints. Indian Valerian is also used to lower blood pressure, loosen phlegm and mucus, and aid the functioning of the liver and for pain relief.

  The tisane given below can be made with any valerian root, and is useful to relieve anxiety if taken 3 or 4 times a day.

VALERIAN TISANE

Ingredients

1 cup of boiling water

1 tsp (2-3 gr) of powdered valerian root

1 handful of lemon balm leaves, shredded

honey to taste

Method

Pour the boiling water over the lemon balm (which will mask the smell of valerian) and the powdered valerian root.

Leave this to steep for 10 minutes, then strain and drink.

This has Taste and is a Treat(ment)

  

ASPARAGUS (ASPARAGUS OFFICINALIS) A FAMILY HERB: TUNA AND ASPARAGUS SALAD:ASPARAGUS RECIPE

ASPARAGUS

The asparagus we eat in Europe is Asparagus officinalis which is believed to be a native of the eastern Mediterranean region. It has been cultivated in Italy at least since 200BC as it was described in the writings of Cato the Elder. Writing later Pliny mentions a type of asparagus that grew close to Ravenna saying that three of these asparagus spears weighed one pound, or almost half a kilogram. It has been highly prized as a delicacy and used to be a favourite which only the wealthy could afford, although now it is much more readily available. You can even buy white asparagus in cans and jars, and these spears are useful for salads as they have already been cooked. They have a milder taste than the fresh green asparagus spears though.

   It used to be found wild on Anglesey in North Wales and on the southern coast of England and still can be found in many parts of Europe growing wild. I have picked young asparagus sprues in Portugal in winter and had a lot of fun doing so. They grow surrounded by thorny plants in Portugal and in thickets .I found a young rabbit trying to hide in the thicket the asparagus was growing in, which caused some consternation, as when it moved we thought it might have been a snake. However we continued picking the spears and had a good breakfast out of them as we cooked them in an omelette.

   Asparagus is useful as a diuretic and the water used to boil asparagus in can be drunk to help relieve cystitis, other inflammations of the urinary tract and it can also be used as a tonic and cleanser for the skin. It is supposed to be good to treat acne with.

  It contains saponins which may have antibiotic properties, and folic acid which helps prevent birth defects, cervical, rectal and colon cancers as well as heart disease.

 Eating cooked asparagus and its watery juices may help in dispersing stones that have formed in the body’s organs. Native Americans used it for kidney, bladder and heart problems. In the Indian subcontinent the most common species of asparagus is Asparagus racemosus.

  It also contains beta-carotene, vitamin C and potassium, and is good for the nervous system. Culpeper recommended that the root should be boiled in wine and use to stop toothache by leaving the liquid in the mouth over the painful tooth and said that this concoction was also good for the eyesight.

   Asparagus should be cooked by tying 10 -12 spears into a bundle and standing them in 3 inches of water in a saucepan with a tight fitting lid. When the water boils, cover the pan and leave it for 10 minutes. The stalks of asparagus should offer a little resistance when you stick a knife into them, and the tops should be very tender after this time. You should cook ½ lb per person as an accompaniment or starter. It is best not to keep asparagus in the fridge after you have cooked it.

  If you eat a lot of asparagus don’t worry if your urine is green; that is one of the side effects. You should avoid eating the young shoots raw and avoid the red berries as these will give you a bad stomach upset.

TUNA AND ASPARAGUS SALAD

Ingredients

2 tins tuna fish, drained

Bundle of asparagus spears cooked and chopped or white asparagus

¼ cup mayonnaise

1 tbsp lemon juice,

2 tsps Dijon mustard

2 tsps chopped capers

½ tsp paprika

freshly ground black pepper

1 lettuce, washed

fresh coriander leaves for garnish

Method  

Place lettuce leaves in individual serving bowls as a lining.

Combine all the other ingredients and mix them well.

Put the mixture over the lettuce leaves and serve garnished with coriander leaves.

This has Taste and is a Treat.

ASPARAGUS RACEMOSUS AS THE QUEEN OF HERBS: DIARRHEA TREATMENT: TREAT SEXUAL HEALTH PROBLEMS

ASPARAGUS RACEMOSUS

There are more than 300 types of asparagus plants that grow around the world. Asparagus officinalis is the variety most often consumed in Europe, where the roots are steamed and eaten as a vegetable, often eaten with fresh salmon. Asparagus racemosus

Is native to the Indian subcontinent and the Himalayan regions, where it has been used in traditional medicine for thousands of years. The word “asparagus” comes from the Greek meaning ‘stalk’ or ‘shoot’.

  It is known in the Ayurvedic system of medicine as the Queen of Herbs, and is said to promote love and fidelity, presumably because it helps a woman’s fertility, lactation and assists in the treating of symptoms associated with the menopause such as dryness of the vaginal walls. It contains phyto-oestrogen and the root powder is drunk in milk flavoured with saffron to help with PMT, and menopausal problems. It seems to be able to stop uterine contractions and so is used to prevent spontaneous abortions and to generally strengthen the uterus and promote fertility. It is also supposed to be effective in calming negative emotions such as anger, jealousy and irritability.

   It is used as well for giving a restful sleep undisturbed by dreams. The juice from the root is mixed with honey and used in the treatment of diarrhea and to relieve the pain caused by gastric ulcers. Although medical evidence does not yet support these claims, experiments on laboratory animals seems at this time to show that there may be some foundation for these uses of this variety of asparagus.

  It has been shown to be effective in reducing the pain caused by gastric ulcers and may go some way to prevent them forming. The juice from Asparagus racemosus when mixed with hareer (Terminalia chebula) is used in Ayurvedic medicine to protect against gastric ulcers.

   For centuries Asparagus racemosus has been used to treat men’s sexual health problems, especially when combined with safed musli and kali musli. In traditional medicine in the Indian subcontinent it is thought to help with increasing the sperm count and its volume and helping with erectile dysfunctions and premature ejaculation.

   The roots when crushed and mixed with water can be put over the hair, left for ½ an hour and then washed off, and used instead of shampoo. If you add sweet smelling herbs such as rosemary and lavender to the paste, your hair will smell good too.

    A paste made with water and the fresh leaves can be applied to the skin to stop burning and other skin irritations. The tubers can also be candied and eaten as sweets.

KALI MUSLI: WHAT IS KALI MUSLI? GOLDEN EYE GRASS, CURCULIGO ORCHIOIDES: ADADIYE RECIPE

KALI MUSLI, GOLDEN EYE GRASS, CURCULIGO ORCHIOIDES

Kali musli is native to Malaysia, India, and Pakistan although it now grows in temperate zones in Africa, the Middle East and Arabia, usually found at altitudes above 6000 feet. Its roots are used as a sex tonic and aphrodisiac especially when mixed with safed musli (Chlorophytum borivillianum) It is used for menstrual disorders and is a good sex tonic for women when mixed with safed musli and Asparagus racemosus. Apparently men can take this root on its own for erectile dysfunctions, and low sperm count. The root should be powdered and the powder taken in milk. The properties of both muslis are ‘hot’ so it is best to take them in the winter months, not on hot summer’s days.

 Paste made with the powdered root can be applied onto the skin to get rid of burning sensations (its good for piles) and to stop itching. It is also good for all skin problems and will get rid of pimples and other skin eruptions. You can inhale the smoke from the burning root to relieve a cough, cold or asthma. The powder taken in milk is supposed to aid digestion and stop flatulence, indigestion and constipation. It is also good for the functions of the liver and helps in treating jaundice. People use it in winter as a general health tonic.

   Hakims, herbalists, use it in this way: - boil onion juice and honey then add the powdered roots of safed and kali musli and continue boiling and stirring until it reaches a thickish consistency. They prescribe it in different doses depending on the ailment. These hakims suggest not using safed musli alone, but always mixing it with kali musli. This makes a degree of sense as they tend to grow together in the wild. Interestingly, safed musli is being depleted in the wild in India and Pakistan but kali musli isn’t according to Poudhia. They say that it’s OK for a man to take kali musli alone though. So far kali musli is not being cultivated in the same way as safed musli, and is still prolific in forests and woodland in the subcontinent.

   The paste can also be applied as a face mask to improve the complexion and give it a healthy glow. It is said that it relaxes the muscles of the male’s corpora cavernosa (erectile tissue) which means that more blood can flow into the penis, making it stay erect for longer and preventing premature ejaculation.

    It has been shown to be a uterine stimulant in pregnant and non-pregnant rats, guinea pigs and rabbits in laboratory tests, which tends to prove that it can act as a libido enhancer for women. This is because of the flavonone glycoside the kali musli root contains.

   The recipe below can be used with or without safed and kali musli.

ADADIYE RECIPE

Ingredients

250 gr black grams (lentils), ground into powder, or black gram flour

250 gr ghee

150 gr powdered milk

250 gr powdered sugar or gur (jaggery)

1 tsp dry ginger

1 tsp ground cardamom seeds

milk or water

100 gr blanched almonds, finely chopped

25 gr dried apricots, finely chopped

25 gr dried dates, finely chopped

25 gr dried papaya or guava (optional)

20 gr desiccated coconut

Method

Heat a little of the milk and mix the ghee in it, and then mix this into the gram flour and knead to a dough. Leave this to stand for 15- 20 minutes.

Heat more ghee and fry the dough in it until it is soft and brown. Add the sugar and milk powder and stir until the mixture leaves the sides of the pan. Mix in the cardamom and ginger powder along with the powdered safed musli and kali musli root.

Remove from the heat and spread the mixture onto a greased baking tray and sprinkle with the remaining ingredients.

When cool, cut into the desired shapes and serve when you want to.

You can also add the safed musli and kali musli to the dough at the beginning of this procedure.

This has Taste and is a Treat.

 

FOXGLOVE PLANT BENEFITS: CARE, USES AND HISTORY OF FOXGLOVE

FOXGLOVE (DIGITALIS PURPUREA)

The foxglove is a common woodland plant in Britain, and it grows in many countries all over the world, although there are different varieties of the foxglove. It is known by many names, such as:-Dead Man’s Bells, Fairy Caps, Gloves of Our Lady, Bloody Fingers and Virgin’s Glove. Honey bees are very attracted to these flowers, and they are responsible for the development of life saving medication. However they are highly poisonous and have been mistaken for comfrey leaves. Foxglove leaves are distinguished by the veins which run down the leaf. The upper leaves on the plant are more poisonous than the lower ones, and if you have children, you should not grow foxgloves in the garden.

   No one really knows where the name foxglove comes from, but the name is similar in Norwegian, Revbielde meaning fox bell. One northern legend says that bad fairies gave the flowers to a fox to slip onto his paws so that he could be more silent and stealthy while prowling around roosts of birds and chicken coops. It is also said that the older name for foxglove was Folk’s Glove, meaning the little folk or fairies. The foxglove grows in woods and hollows where, it was supposed, fairies liked to frequent. It is a member of the Scrophulariaceae or figwort family of plants and so is related to mullein and toadflax among others.

   The spotted parts of the flower were thought to be where elves had placed their fingers, but in Ireland where the plant is known as Dead Man’s Thimbles, they are supposed to be a warning of the poisonous juices contained in the plant.

   The Latin name, Digitalis means “a finger’s breadth” and a digitabulum was Latin for thimble. Purpurea means purple, as you might have imagined. The plant was not given a Latin name until 1542 when it was named by the German herbalist, Leonard Fuchs who gave his name to the fuchsia.

   Shakespeare doesn’t mention the foxglove, but Gerard writes without much evidence one would think, that it was good for people “who have fallen from high places.” Dodoens writing in 1554 says that boiled in wine the leaves could be used as an expectorant, one of the uses that were employed in other times which would be considered highly dangerous today. It was used in Italy to heal wounds, done by bruising a leaf and placing it firmly over a fresh wound. It was used by physicians in Wales in the 13^th century and later used in North Wales to darken engraved lines on stone floors to give a mosaic pattern, which was fashionable at one time.

  It was Doctor William Withering, an 18^th Century English country doctor who was instrumental in discovering the effects of digitoxin and digiton on the heart. He was interested in the concoctions of a herbalist and went on to investigate the uses for the foxglove.

   Digitalis is used for heart treatments as it regulates irregular pulse rates, although it takes 12 hours to have benefits, so other medication is used to see the patient through those critical 12 hours. The cardiac glycosides it contains stimulate urine production and this lowers the volume of blood and lessens the load on the heart. It was used in ancient India to treat patients with swollen legs caused excess water, which are symptoms of a weak heart. It is a powerful diuretic. It is also used by injection as an antidote for aconite poisoning.

   Please treat foxgloves with care, they are poisonous and dangerous and probably don’t taste good.

AVOCADO FACTS:THE HEALTH BENEFITS OF AVOCADO: TIPSY AVOCADOS RECIPE

AVOCADO PEARS OR ALLIGATOR PEARS

Avocados are the fruit of the Persea americana tree which is native to the subtropical regions of the American continent. They are in the same botanical family as bay leaves.The name, avocado comes from the Aztec for testicle, ahuacatl, so called because of its shape and the fact that the Aztecs believed it was an aphrodisiac. It is actually a fruit with a large seed, which can be grown at home, if you persevere. You probably won’t get any avocados if you grow it indoors but it has attractive foliage and it’s fun for kids to watch it grow. You have to pierce the seed and put it over a bottle filled with water and wait for it to grow roots before potting it.

  It has been cultivated in South America and Mexico for at least 8,000 years and from there it was taken to the West Indies and the Philippines by Spanish explorers of the 16^th century. They also found that the seed produces a red fluid which could be used as ink, and some manuscripts written with avocado ink are still in existence.

   It later found its way to Mauritius, Singapore, the Indian subcontinent and Hawaii. Today it is cultivated in New Zealand, Australia, parts of the Mediterranean region, the Middle East and Africa. Now there are more than 500 varieties, but they all originate from the Mexican, Guatemalan and West Indian fruit.

   They are sometimes called Alligator pears because the skin of the fruit is knobbly like a crocodile’s skin, and these are either dark green or a brownish colour. If you buy an unripe pear they will ripen if kept in a paper bag with a banana. If you can, gently squeeze the top of the pear before buying to see if it is ripe. It should be a little soft.

  The avocado has the highest fibre content of any fruit and is packed full of Vitamin E which may encourage fertility in humans. The fruit juice has a higher potassium content than banana juice too. Avocado oil, obtained from the tree, the fruit and the seed, can reduce cholesterol levels and the avocado pear contains 30% of the good monounsaturated fats which may lower the risk of heart disease and cancer.

   Avocados contain lecithin which is necessary to combat cholesterol and can prevent arteriosclerosis. Avocado and soybean unsaponifiables are one of the current most promising arthritis remedies, although it is recommended that you take the oil in capsule form for this rather than just eat the fruit. In France these have been approved as a prescription drug and can be bought in health shops and online. However if you include avocados in your diet, you could be lowering the risk of getting arthritis in later years.
  Avocados in your diet can also help prevent the onset of Alzheimer’s and are thought to cure depression.

   If you pulp a fresh avocado and put it on your face for ½ hour before going to sleep, you will be helping to prevent wrinkles and smooth your skin, as the vitamins D and E stimulate the formation of collagen and saponins. If you have skin problems such as pimples or eczema you will find this a good treatment too.

  Vitamin E is also a powerful antioxidant, so an avocado is good for your heart.

  They are good to eat in salads with pomelo or grapefruit and other citrus fruit, although you should brush them with lemon juice as they turn brown when exposed to the air. The traditional use for them in Mexico is for guacamole sauce, which is really delicious, but below is an easy recipe, which makes a good starter.

TIPSY AVOCADOS

Ingredients   serves 4

2 avocado pears, sliced in half and seeds removed

Ruby port

Method

Pour the port into the cavities left from removing the seeds.

Serve immediately.

This has Taste and is a Treat.

MARSH MARIGOLD: KING CUPS: CALUTHA PALUSTRIS: HOW TO COOK MARSH MARIGOLD LEAVES

MARSH MARIGOLDS, KING CUPS, CALUTHA PALUSTRIS

Marsh marigolds or King Cups (Calutha palustris) have been growing in Britain possibly since the last Ice Age. The name comes from the Anglo-Saxon, mersa mear-geallia meaning marsh horse gold, and they are, as the name suggests, native to wetlands in Europe and North America. They look like huge buttercups and are nothing like the cowslip which is of the Primula family, although they are often called this in North America. They are also called Sponsa solis the Latin name referring to the fact that the flowers open and close as the sun rises and sets. The name Calathus comes from the Greek meaning goblet or cup and palus the Latin for marsh.

   They have been used for decorations and garlands in May Day festivals and in Beltane celebrations. They are associated with the strength of the Mother Earth goddess as well as the sun. These flowers were associated with the Virgin Mary in the Middle Ages (not the common garden marigold, calendula officinalis) and used to decorate churches; an example of the pagan rites being accommodated by the Church.

   The leaves can be cooked and eaten like spinach although they need to be boiled in fresh water several times as they contain helleborin. The flower buds can be pickled and used as a substitute for capers. If you use the leaves as pot herbs you need to boil them as before. The leaves can cause skin irritation, so be careful if you have sensitive skin. They were named plant of the year in Germany in 1999.

   Another name for the marsh marigold is verrucaria as they were used traditionally to get rid of warts.

  The whole plant used to be made into a tincture and given in very small doses to epilepsy sufferers and for anaemia. To make the tincture the whole plant must be picked when it is flowering, and then chopped and pounded to a pulp. Then you carefully spread it out on a cotton cloth and press it. The expressed juice should then be added to an equal amount of alcohol and steeped for 8 to 10 days in an airtight jar or stoppered bottle in a cool dark place. After that it should be drained and transferred to another clean bottle and stored in a cool dark place and diluted well before each use.

MARIGOLD: MARIGOLD FLOWER: MARIGOLD TISANE: MARIGOLD AND CHIVES EGG SANDWICHES RECIPE

MARIGOLDS, CALENDULA OFFICINALIS

Marigolds are fairly common in gardens all over the world, and the petals can be eaten. You can grow marigolds in window boxes and pots if you don’t have a garden, and dry the flower heads by spreading them on paper in the shade on sunny days, turning them several times a day. When they are dried store them in plastic bags and/or glass jars for use in the winter when you need cheering up. There is a superstition that you should only gather the leaves in fine weather after the dew has been dried on them by the sun.

    Even if you don’t use them as a medicine, they can make good additions to some dishes and can be added to pot pourris along with dried lavender flowers, rose petals and jasmine. The petals have long been added to soups for their heart-warming qualities as the marigold is said to heal the spirit and comfort the heart.

  You can make a tisane with 1 ounce of dried flowers to 1 pint of boiling water. Let the flowers steep for 5-10 minutes the strain and reheat if you like. Add some honey to taste. This tisane will help if you have a sore throat or gastric ulcers. This tisane taken three times a day will start the delayed menstrual flow too as it stimulates the uterus, so should not be taken if you are pregnant. This infusion will also help you perspire if you have a fever.

   You can also use this cold to soothe sprains and wounds and tired eyes or as eyewash if you have conjunctivitis (red-eye).

  The fresh juice squeezed from the flowers and leaves can be used to treat skin diseases such as eczema and there is a saying “Where marigold is, no pus will form.” This alludes to the its antiseptic healing qualities, as it is traditionally used to treat rough or chapped skin and lips, skin infections, cuts and grazes. If you are outside and have a bee sting, chew marigold leaves and put the pulp on the sting to take away the pain. If you are indoors you can blend the flowers with a little water. You can put this paste on a skin disorder or wound.

   Marigolds were mentioned by Shakespeare in his “Winter’s Tale”

     “The marigold that goes to bed wi’th’sun

       And with him rises weeping…”

In the 17^th century marigolds were used for headaches, jaundice, conjunctivitis, toothache and fevers; a conserve of the flowers and sugar, taken every morning with breakfast was believed to stop palpitations of the heart. Because of their colour the flowers were also used as a food dye for cheese. You van make a yellow dye by boiling the flowers to Gerard the 17^th century British herbalist writes of the marigold in this way: -  'The fruitful or much-bearing marigold, . . . is likewise called Jackanapes-on-horsebacke: it hath leaves stalkes and roots like the common sort of marigold, differing in the shape of his floures; for this plant doth bring forth at the top of the stalke one floure like the other marigolds, from which start forth sundry other small floures, yellow likewise and of the same fashion as the first; which if I be not deceived commeth to pass per accidens, or by chance, as Nature often times liketh to play with other flowers; or as children are borne with two thumbes on one hande or such like; which living to be men do get children like unto others: even so is the seed of this Marigold, which if it be sowen it brings forth not one floure in a thousand like the plant from whence it was taken.'

            Culpepper writes that it is a:

'herb of the Sun, and under Leo. They strengthen the heart exceedingly, and are very expulsive, and a little less effectual in the smallpox and measles than saffron. The juice of Marigold leaves mixed with vinegar, and any hot swelling bathed with it, instantly gives ease, and assuages it. The flowers, either green or dried, are much used in possets, broths, and drink, as a comforter of the heart and spirits, and to expel any malignant or pestilential quality which might annoy them. A plaister made with the dry flowers in powder, hog's-grease, turpentine, and rosin, applied to the breast, strengthens and succours the heart infinitely in fevers, whether pestilential or not.'

    The leaves can be used as a salad green and the juice from them is also said to be good for getting rid of warts.

    In Ayurvedic medicine marigolds are used for their antifungal properties to get rid of fungal infections such as ringworm, and to treat candida, conjunctivitis, eczema and minor burns, cleansing the system and stimulating circulation, as well as being used on cancer-type growths on the skin.

    In South East Asia it is believed to be lucky for attracting money so is well–liked by gamblers.

    If you are allergic to other members of the Asteraceae or Compositae family (daisies for example) then you might be allergic to marigolds, so before you use them test them on a small patch of skin before applying them to large tracts of skin.

    You can add dried marigold flowers to any other herbal tea or tisane for flavour and women going through the menopause can use the tisane as a uterotonic.

     It is wrongly believed that the marigold got its name because of associations with the Virgin Mary. Actually the name derives from the Old English, mersa-meargealla or marsh marigold.

    Add the petals to soups, as they are good with dried beans, lentils and meat based soups or chicken broth. Use the blanched leaves and fresh petals in salads and for garnishes and make tisanes with your sun-dried petals. Try the recipe below for a new twist on the ubiquitous egg sandwich.

MARIGOLD AND CHIVES EGG SANDWICHES

Ingredients

6 hard boiled eggs, peeled and mashed

3-4 tbsps mayonnaise

2 tsps Dijon mustard (or green peppercorn or wholegrain mustard)

1 handful fresh chives, shipped into ¼ inch lengths

3-4 spring onions finely chopped

small bunch of watercress trimmed and shredded

1 handful of marigold petals

salt and freshly ground pepper

butter or spread

slices of bread or pitta bread

Method

Spread the butter on the bread if you are not using pitta bread. If you are then you won’t need butter.

Mix all the other ingredients together but leave some watercress to one side to scatter over the mixture when it’s in the pitta packets or on the bread slices.

Make sandwiches or pitta packets and you have a meal on the hoof.

This has Taste and is a Treat.