WHAT IS MULBERRY? TOOT, MORUS ALBA, NIGRA AND RUBRA: HEALTH BENEFITS OF MULBERRY USES , HISTORY AND MYTH

MULBERRIES, TOOT, MORUS ALBA, NIGRA AND RUBRA

Mulberry trees are grown in Europe, Asia and the US. The white mulberry tree (Morus alba) originated in China where it has been used extensively in medicine as well as for its delicious fruit. Morus nigra had been cultivated for thousands of years in Europe, and was planted on a wide scale in the belief that silk worms enjoyed the leaves. This proved to be an expensive mistake as they are partial to Morus alba leaves. Morus rubra (red mulberry) is native to the US. All mulberry trees have two characteristics in common. The first is that all parts of the tree have a milky sap and the second is that different shaped leaves can grow on the same tree. The leaves are not of a uniform shape. In Pakistan there is a different kind of mulberry tree, the Shahtoot, which produces large, elongated fruit.

    The mulberry tree has its own children’s rhyme and song in Britain. “Here we go round the mulberry bush… on a cold and frosty morning” and children form a circle around someone or something while dancing around and singing this song.

   In Europe the mulberry tree has a long history. Mulberry trees were planted in Britain by the Romans and Gerard the herbalist wrote about the trees he had in his garden, both black and white mulberries, as being “high and full of boughes” in the 17^th century. The black mulberry variety was probably introduced to Europe from Persia.

   We know that the Romans ate mulberries at feasts and Horace recommends (Satires ii) that they be picked just before sunset. They figure in Ovid’s “Metamorphoses” as Pyramus and Thisbe, the star-crossed lovers whose fate was acted out by Bottom and friends in Shakespeare’s “A Midsummer Night’s Dream”, who were murdered under the shade of a white mulberry tree and their blood stained the fruit so that it became dark red.

Pliny wrote of the mulberry tree, “Of all the cultivated trees, the Mulberry is the last to bud, which it never does until the cold weather is past, and it is therefore called the wisest of trees. But when it begins to put forth buds, it dispatches the business in one night and that with so much force that their breaking forth may be clearly heard.” It could be that the trees are called Morus, which means delay in Latin, because of this fact.
The trees were dedicated to the Roman goddess of wisdom, Minerva.

   From Virgil’s Georgics II verse 121 we know that the mulberry tree grew prolifically in Italy and the Black Mulberry tree is depicted in “The House of the Bull” in Pompeii and mulberry leaves figure in the mosaic in “The House of the Faun” there. In Virgil’s day, (he died in 19 BC) it was believed that silk came from the leaves themselves; the ancients did not understand the silk worms were the manufacturers of silk. Sericulture was introduced much later by the Emperor  Justinian from Constantinople, where he ruled from AD 527-65. The poor Italian silk worms were fed on the leaves of the black mulberry tree until 1434 when Morus alba was introduced from the Levantine lands.

    The Holy Roman Emperor Charlemagne ordered the mulberry tree to be cultivated on his imperial farm in AD 812 and Syrup of Mulberries gets a mention in the Calendar of Cordova in AD 961, so clearly they were cultivated in Spain. This Syrup or Syrupus Mori was recognized b the British Pharmacopoeia as being an expectorant, slightly laxative and a good gargle for sore throats. Gerard recommends it thus “The barke of the root is bitter, hot and drie, and hath a scouring faculty: the decoction hereof doth open the stoppings of the liver and spleen, it purgeth the belly and driveth forth worms.”

    These days modern medical research is continuing into the benefits of mulberries but they are considered to be another of nature’s superfruits like the kiwi fruit, avocado and pomegranate, as they contain resveratol which is believed to be an anti-cancer agent and may benefit the heart, alleviate chronic inflammation caused by arthritis and arthrosclerosis and postpone the onset of Alzheimer’s and Parkinson’s diseases. Mulberries also contain anthocyanins which are pigments in the fruit and very potent antioxidants which have also shown promising results in fighting cancer. The root bark contains flavonoids which have diuretic and expectorant properties an can increase the level of insulin in the body and decrease blood glucose. Old mulberry leaves are to be avoided though as they are believed to have tranquilizing properties and may cause hallucinations, headaches and upset stomachs. Use young leaves and twigs for tisanes.

   Eating fresh mulberries in season is good for your health, but using the extracts of mulberries for long periods of time is not recommended as they can cause liver and spleen damage. You shouldn’t drink too much mulberry juice or tea or tisanes either as these have the same effect. Allergies associated with the extracts include respiratory problems and chest pains.

    Mulberries are rich in potassium, which is an energy booster and helps repair cell damage and also stimulates the immune system. They also lower cholesterol levels.

The leaves and stem contain the minerals phosphorous, potassium and calcium and act as a diuretic, flushing extra fluids and toxins out of the body. The tisane blocks the absorption of sugars and is useful in a calorie controlled diet. You can make the tisane with fresh or dried leaves by adding 15 gr of leaves to a pot then pouring on just-boiling water and leaving to steep for about 8 minutes. This is good for colds and coughs as well as sore throats.

   If you steep leaves in olive oil or coconut oil for several days you can use the oil for skin problems and it is especially good for dry or irritated skin. Mulberries generally help the skin and slow its ageing process. If you boil mulberry leaves and put your head over the steam it will act as a good facial cleanser. Remove the pan from the heat and put a towel over your head and then lean over the steam. Afterwards rinse your skin with cold water.

  There have been many famous mulberry trees in Britain; one of them was reputedly planted by the botanist Turner in 1548 at Syon House, Brentford. In 1608 James Introduced sericulture (the culture of silkworms) to Britain and an edict encouraged the cultivation of mulberry trees. This was an unsuccessful enterprise however as the trees were of the black variety. One of these trees,(from the four acres of mulberry gardens James I had planted near the Palace of Westminster) was supposed to have been taken to Stratford-upon–Avon by the Bard, William Shakespeare, who planted it at his home in New Place. Descendants from this particular plant were said to be the ones found in Kew, in the Royal Botanical Gardens. The site of James I’s mulberry garden is now the site of the private gardens of Buckingham Palace, but there is only one remaining mulberry tree now.

   The tree in Stratford now is said to be a descendant of the Bard’s tree as the original was cut down by the next owner of New Place, one Reverend Francis Gastrell, who reportedly was fed up with people staring at the tree. He was further infuriated by the Land Taxes, perhaps the reason for cutting down the tree and tore the house down too. He was then hounded out of Stratford by the furious locals and no one named Gastrell was allowed to live there again under a local law. So whatever mulberry tree you may now see in Stratford, it is not the original one.

    In 1608-9 Christ College Cambridge along with other colleges planted 300 mulberry trees, and the one that grows in the grounds now may be the one tree remaining from that time..

  Mulberry trees are very resilient and can continue growing if they have shoots even if they fall down. They can spring up from buds and a dormant bud lying near an old tree can germinate if the original dies. These mulberry trees can grow to around 30 to 50 feet tall, but the American Morus rubra can grow to heights of 60 – 70 feet. Paper can be made from the bark of these trees and the Maisin people of Papua New Guinea resisted the temptation to sell their ancestral lands- consisting of rainforest- and chose instead to preserve their heritage and make a livelihood from making cloth, called Tapa cloth, from the bark of their mulberry trees. They are being assisted in marketing this cloth by ‘Green’ organizations.

   Mulberry fruit, leaves stem, bark and roots have been used in traditional medicine around the world to cure colds, constipation, diarrhoea, headaches, melancholy, hypertension, inflammation, insomnia, snakebites, bronchitis and asthma as well as other ailments, so the trees have many uses and benefits. The side effects come from the older leaves and the extracts on the food supplement market. Eat the fresh fruit in season with immunity.

  The syrup in the recipe below can be served over ice cream too. The tea is very refreshing on a hot summer’s day.

MULBERRY ICED TEA

Ingredients

2 cups black mulberries, washed

½ lemon, juice and zest (finely grated)

½-1 cup sugar

1 cup water

3 tbsps green tea leaves or 4 tea bags green, white or black

ice

Method

Put the mulberries and lemon zest in a saucepan, and sprinkle the sugar over them. Add the lemon juice and water and bring to the boil, stirring until the liquid boils.

Remove from the heat and mash the berries then put back on the heat and simmer for 2 mins.

Remove the pan from the heat and strain the juice into a heat-proof jug. Chill in the fridge.

Make a pot of tea and then put the jug in a bowl of ice to cool it quickly, then put in the fridge.

When both liquids are chilled put ice in a tall glass and pour the mulberry syrup over it. Add the tea.

This has Taste and is a Treat.

KIWI FRUIT ( ACTINIDIA DELICOSA): HEALTH BENEFITS OF KIWI FRUIT USES AND HISTORY: LIME AND KIWI FRUIT MOUSSE RECIPE

KIWI FRUIT (ACTINIDIA DELICOSA)

Kiwi fruit or kiwifruit is a relative newcomer to the West. It originated in China, Siberia and Korea and was taken to New Zealand at the turn of the 20^th century by a missionary, Isabel Frazier. In China it is known as the ‘sunny peach’ (Yang Tao) or the macaque peach (Mikou Tao). Its name comes from the Maori as does the name of the kiwi bird native to New Zealand and nowhere else. New Zealanders and the New Zealand dollar are also known as kiwis.

   The kiwi fruit was first exported from New Zealand to Britain in 1952, and was first harvested in California in 1970. By 1960 it had earned the name Chinese Gooseberry, although it is not a member of the gooseberry family. Now they grow in Italy, France, and Greece as well as in the countries which have traditionally grown them. They grow on vines that look a lot like trees when they are mature. In 1991 a new variety of kiwi fruit was harvested, with a golden, yellow interior instead of the usual green.

  It has a hairy exterior skin which should not be eaten if the fruit has been grown commercially as it will contain pesticides. However if you grow your own kiwi fruit it's fine to eat the skin in the same way New Zealanders do. The appearance of the fruit prompted this response from the US humorist, Erma Bombeck, “Someone once threw me a small, brown, hairy kiwifruit and I threw a wastebasket over it until it was dead." The kiwifruit is another of nature’s superfruits like the pommelo and the pomegranate, as it has high flavonoid content and is rich in vitamins C and E as well as containing a great deal of potassium. Of the top 26 fruits that we eat, it is the most nutrient rich. It has more potassium in it than bananas or citrus fruits as well as more vitamin C and E. It also contains folic acid and folate, pantothetic acid, calcium, magnesium, iron, copper, vitamin B6, while the seeds have oil which contains omega-3 fatty acids, phosphorous and traces of beta-carotene. 

   In the laboratory (in vitro) it has been found to inhibit melanoma (skin cancer) and may help prevent the clogging of arteries. It has a powerful antioxidant action in the body and so can help thin the blood so preventing blood clots. It helps reduce the signs of ageing of the skin and the skins and some of the fruit make an excellent face mask to rejuvenate mature skin. The ascorbic acid it contains helps tighten the skin and pores and is very refreshing.

   The potassium and other minerals improve the nerves functioning and the lutein, a photochemical in the fruit, is linked to the prevention of prostate and lung cancers.

   Because kiwis are also high in dietary fibre, they inhibit constipation and so help to prevent colon cancer and help the digestive process. The chlorophyllin (from chlorophyll) may be an inhibitor of liver cancer too, and this helps the liver function normally.

   Studies in Italy on children have shown that a diet including kiwis can help treat asthma and lowers the risks of them contracting respiratory ailments, such as wheezing, shortness of breath, coughs, colds etc.

   Kiwi fruit can also aid in prevention of nitro-saturation which can occur when nitrates from smoked or barbecued foods are consumed. Nitrates are carcinogenic, so the cancer risks are lowered if you eat kiwi fruits.

LIME AND KIWI FRUIT MOUSSE

Ingredients

4 kiwis, peeled

1 lime, juice and zest

3½ fl.oz double cream

1¾ fl.oz sugar syrup

1¼ oz castor sugar

1 inch piece of ginger root peeled and chopped

a little water

2 kiwi fruit sliced for garnish

sprigs of mint for garnish

Method

Put all the ingredients (except those for the garnishes) in a blender or food processor and blend until smooth and thick.

Put into sundae glasses and chill for 30 mins. Serve garnished with slices of kiwi fruit and sprigs of mint.

This has Taste and is a Treat.

BALM OF GILEAD: WHAT WAS ANCIENT BALSAM OIL? MEDICAL BENEFITS OF BALM OF GILEAD USES AND HISTORY

BALM OF GILEAD AND ANCIENT BALSAM OIL

Balsam oil was named by the ancient Greeks but the original balsam oil came from a now extinct persimmon tree. This oil was highly valued in the ancient world and used to anoint the kings of Israel in Biblical times. A jar of it was found in a cave near the Dead Sea in 1989 and there was enough oil left in the sealed jar for it to be analyzed.

   These days the term balsam oil can be used to signify any seed plant that yields fragrant oleo-resin which is used in the manufacture of perfumes and medicines. This means that Abies balsamea and Canada balsam are balsam yielding trees. Moreover Balm of Gilead can come from trees or bushes that grow all over the world, but academics have put forward a fairly convincing theory that the gold of the gifts of the wise men to Jesus was in fact golden balsam oil. This actually makes a lot of sense as frankincense, myrrh and balsam yielding plants all grew in the same habitat.

  A balm can be anything that soothes or heals, e.g. lemon balm, Melissa officinalis. It is confusing, but quite clear. The oil we now call Balm of Gilead is not the same as that of the ancient world. This oil is Balsam of Mecca- probably. Prosper Alpinus, a 16^th century botanist and physician spent 3 years in Egypt and wrote in his “Dialogue of Balm” that 40 plants had been taken from the En Geddi groves of Balm of Gilead trees to a site close to Cairo. And these were from the Commiphora family of trees. He describes the balm of Gilead produced from these trees as smelling of “turpentine” but much sweeter and more fragrant, bitter and acrid to the taste and the oil, kept for some time, turns to a light greenish colour, then matures to a golden colour. He said that you could tell a true balsam because it would cling easily to the point of a needle.

by Berthold Werner Madaba Map,

   When archaeologists uncovered a mosaic map on the floor of a nave of a synagogue in Jordan, in Madaba in 1884, and since then there has been a puzzle about the “mysterious bush” that was in the mosaic along with date-palms. Dates were of great economic importance at the time and so it was logical to suppose was the bush. Joan Taylor and Nigel Hepper, in 2004 suggested that the bush was in fact the one from which the Balm of Gilead was obtained. This makes sense as the balm was one of the most expensive commodities in the ancient world, and much prized for its wound healing properties.

   It has taken modern researchers until 2010 to support what the ancient physicians knew for a certainty, but what they knew the modern researchers are more careful about saying. David Iluzi et al have found that the oil from Commiphora gileadensis has antibacterial properties, so is useful for healing wounds, but more tests are needed before this can be stated with certainty.

   The book of Jeremiah contains the following lament: -

       Is there no balm in Gilead? Is there no physician there? Why then is there no healing

       for the wound of my people?”

  Legend has it that the trees that were grown on Mount Gilead were given to King Solomon by the Queen of Sheba, and also grew in the oases around the Dead Sea basin, in En Geddi and Jericho (also famous for its roses).Archaeologists found this dire warning on the mosaic floor of a synagogue at En Geddi: “Whoever reveals the secret of the village to the gentiles, the One whose eyes roam over the entire earth and see what is concealed will uproot this person and his seeds from under the sun.” The village was as highly fortified to guard the secret of the precious balm. It was really much more valuable than gold. This makes it likely that it was this golden balm that was given by the three Magi to the baby Jesus, as it grew in much the same areas as the frankincense and myrrh that were also gifts.

  Balm of Gilead of whatever kind has been used for centuries, for coughs, colds, sore throats, laryngitis, and applied externally to relieve the inflammation caused by arthritis and rheumatism. It is still used for labour pains and the dried bark of the trees is used for healing wounds. The Balsam of Mecca-bearing plants grow in Saudi Arabia, Oman, Yemen and Somalia.

    The Balm of Gilead trees in the US or Populus candicans or the Cottonwood which is a member of the Salicaceae family has many uses and even the buds can be used to treat ailments. In folk remedies the buds are used for a facial wash and for a tisane for coughs, colds and bronchial problems. The inner bark makes a tisane for eyewash and a blood tonic, while the roots can be boiled and used as a wash for headaches. If you inhale the steam from the boiled buds, this is good to clear nasal and bronchial congestion.

TISANE FROM THE POPULUS CANDICANS BUDS

Ingredients

1 cup boiling water

1 tbsp buds

Method

Boil the water and pour it over the buds. Leave this to steep for 15 minutes and drink a cupful 3 times a day for coughs, colds and flu.

When you pick the buds, pick leaves too and dry them for poultices for inflammation and skin problems.

This has Taste and is a Treat(ment).

MYRRH:THE HEALTH BENEFITS OF MYRRH: USES OF MYRRH: HISTORY OF MYRRH

Myrrh Tree

MYRRH

Myrrh is known throughout the world as one of the gifts the Magi gave to the infant Jesus. The others were gold and frankincense, although the gold may not have been the metal but an even more precious oil. The name myrrh comes from the Hebrew, mur or maror which both mean bitter.

  Myrrh, like frankincense is an oleo-gum-resin which today comes from Somalia and Ethiopia where the Commiphora myrrha is a native plant. Frankincense trees and myrrh bushes (they grow to around 9 feet) grow together usually and the Arabian myrrh comes from the Balsamodendron species of myrrh-bearing plants. Myrrh either exudes from the bark of the tree spontaneously or is helped by cutting the bark. When the myrrh gum dries it forms tear drop shapes and this gave rise to several Greek myths about why it formed tear drops.

Myrrh Gum

   One of these myths is related to the Greek goddess of love Aphrodite and the daughter of the king of Syria, Theias. The daughter’s name was Smyrna (now the Greek name for Izmir in Turkey) or Myrrha. She refused to worship Aphrodite who was so furious that she made Smyrna lust after her father. She, with the help of her nurse, had intercourse with her father for twelve nights. He had no idea that the woman was his daughter. When he discovered what had happened he drew his sword and was going to kill the fleeing Smyrna. She prayed to the gods to be made invisible and they took pity on her and turned her into either a myrtle tree or the myrrh tree according the myths. After nine months, Adonis her baby, emerged from the split tree, and was later to take revenge on Aphrodite. The tear drop resin is symbolic of Smyrna or Myrrha’s grief when she realized the enormity of her acts.

   The ancient Greeks used myrrh in a perfume called megaleion, and as an antidote to poison. Myrrh was thought to protect from the plague, but after the Black Death in London in 1665, it was proved that it had no effect so it fell out of favour.

Myrrh Resin

    Myrrh is a reddish-brown colour unlike frankincense which is much paler and often white. It has been used as part of religious ceremonies since ancient times and was used by the Egyptians both in medicine and in religious rites. The Greeks warriors took it into battle with them to heal wounds and prevent the spread of gangrene. It was burned at funerals as an incense until the 15^th century.

   The emperor Nero (who fiddled while Rome burned according to legend) burned a whole year’s supply of the costly myrrh at the funeral of his wife, Poppea Sabina in 65 AD.

   It has been used to alleviate ulcers, sores, chapped skin, athlete’s foot, ringworm and to smooth and rejuvenate the ageing facial skin. It was commonly found in tooth powders in the 19^th century and is used in mouth washes, as it prevents halitosis. The smoke from burning myrrh can be inhaled to ease congestion of the nasal and bronchial passages.

   It has antifungal, antiseptic, anti-inflammatory, astringent and stimulating properties, and can be used as an emmenogogue, to induce a woman’s menstrual flow. Because of this property, pregnant women should not use it. It has also been used to aid digestion as it stimulates the appetite and gastric juices. It can also be used as an astringent wash.

   In 1998 two icons depicting Saint Nicholas the miracle worker, once owned by Czar Nicholas II were reported to have produced flowing tears of myrrh.

Myrrh Bush

  Recently researchers have found two compounds in myrrh which are potent painkillers and one compound that helps to lower cholesterol levels. It is also believed that myrrh might prove to be a potent anti-cancer agent and has potential in cases of prostate and breast cancer.

  In Germany the use of powdered myrrh and tincture of myrrh has been approved for the treatment of minor oral inflammation and pharyngeal mucosa.

   Traditionally it has been used in childbirth to ease labour pains and encourage uterine contractions.

   It is an ingredient of Fernet Branca, the Italian drink which is sometimes used as a hangover cure, but which was created in 1845 by Maria Scala as a medicine. Today it is a popular drink mixed with cola in Argentina and San Francisco.

   In Somalia, when a baby is born, myrrh is placed under his/her bed until he/she is a year old, a tradition which has continued for at least 2500 years. It is believed that the myrrh will help shape the child’s future so that it will be a good one.

  

WHAT IS LOQUATS? LOKAT , ERIOBOTRYA JAPONICA: LOQUATS HEALTH BENEFITS, USES AND HISTORY: HOW TO MAKE LOQUAT TISANE

LOQUATS, LOKAT, ERIOBOTRYA JAPONICA

Loquats are originally native to southeastern China, but were introduced to Japan and the Indian subcontinent so long ago that they have become naturalized there. They grow in the Punjab province of Pakistan and in Khyber-Pakhtoonkwa (formerly the North West Frontier province). They grow in Greece and Turkey where they are called Yeni Gun or New Day. In Pakistan they are called lokat. The name comes from the Cantonese, luh kwat which literally means “rush orange”. Chinese immigrants are believed to have taken them to Hawaii.

   They were first described to the western world in 1690 by Kaempfer a botanist, and Thunberg elaborated on his description after a visit to Japan in 1712. The trees were planted in the National Gardens in Paris in 1784 and plants were transported from Canton to London to be planted in the Royal Botanical Gardens at Kew in 1787. By the 1870s they were common in California where they were planted as ornamental small-fruited trees.

 By 1818 they were being grown in greenhouses in England and can be grown outside in sunnier places such as Cornwall.

Loquat tree

   The fruit are rich in potassium, iron and calcium and the seeds contain amygdalin which is also in the skin, linoleic, palmitic, and oleic acids. The leaves contain traces of arsenic, tannins, triterpenes, vitamin B and ascorbic acid, and the young leaves contain saponins. (You should use these in tisanes so that they will help lift your mood.)

   The fruit acts as a sedative and can stop vomiting and prevent thirst, while infusions of the dried, powdered leaves, relieve diarrhoea, depression, and counteract intoxication from alcohol. You can make hot leaf poultices for swellings such as tennis elbow and sprains. The tisane can be used for skin diseases, or a paste can be made from the leaves and applied to the skin to get rid of rashes, pimples and irritation. However the main uses of the tisane are to relieve coughs, warm the body and help ease sore throats.

  You can make strawberry and loquat sauce, by just hulling the strawberries and peeling and stoning the loquats then liquidizing them adding a liqueur of your choice to taste if the sauce is too thick for your purposes. You can make a crumble with them too, simmering the peeled stoned fruit with a little water and sugar for 10 mins then transferring it to an oven-proof dish and topping with 4-6 oz flour mixed with 2-3 oz butter and rubbed together until they become breadcrumb like; then add a little sugar. Mix and pour over the fruit. Cook in a moderate oven until golden brown on top (about 20-30 mins) and serve with ice cream or whipped cream.

 

LOQUAT LEAF TISANE

Ingredients

15 gr dried loquat leaves or 60 gr. fresh young leaves,

gur or jaggery to taste

3 cups water

Method

Wrap the leaves in muslin or a piece of thin cotton, put in a pan with the water and bring to the boil. Turn the heat down and simmer for 30 mins.

Add the gur or jaggery and simmer until this has melted.

Drink a cup a day to get rid of a cough, cold or ease a sore throat. It’s also good for the stomach and lungs (apparently), if taken regularly.

This has Taste and is a Treat(ment).

CAPERS - KABER - CAPPARIS SPINOSA BENEFITS, USES AND HISTORY: PIQUANT CHICKEN WITH CAPERS RECIPE

CAPERS, KABER, (CAPPARIS SPINOSA)

The name caper comes from the Latin, capra meaning goat, so either this is because they smell strongly or goats like them. Maybe it’s a combination of both as capers are pungent and astringent. Spinosa means spiny as the bush they grow on has thorns. They are believed to have originated in dry areas of West or central Asia, but they grow in abundance in the Mediterranean region. It could be that the name capparis comes for Kypros the Greek name for the island of Cyprus where they grow prolifically.

   They are the edible bud of the caper bush picked immediately before they flower and preserved in oil, vinegar or brine. Like the buds of the kachnar tree, they taste very good. The fruits or berries can be eaten too, and tender young shoots including the immature small leaves can be eaten as a cooked vegetable. The mature fruits can also be cooked and eaten as a vegetable, but the capers we generally eat are the flower buds, bought in a jar from the supermarket.

  I have picked wild capers in the Sibylline hills in Italy and eaten the fresh leaves and shoots, and this was close to where the Sibyl was supposed to have lived; in the Marche region close to Tuscany.

   Pliny mentioned capers, (23-79 AD), writing that the best ones in the Roman Empire came from near the Sea of Galilee. Dioscorides also mentions them remarking that they were a cash crop for the Greeks. Some of the best capers I have tasted came from the Cycladic Island of Santorini or Thera.

   The fruit are edible and eaten raw in the Eastern parts of India as an appetizer. We can use them as appetizers too, as they are great deep fried for 30 seconds and served with black Kalamata olives with drinks.

   The dried rind from the fruits has antiseptic properties and is used in the subcontinent to polish silver and gold items and in Ayurvedic medicine parts of the caper fruit and bark are used to cure flatulence, improve liver functions and as an anti-rheumatic. Infusions and decoctions of the root bark are used to treat anaemia, arthritis and gout. Traditionally the caper bush parts have also been used to improve kidney functioning and in the treatment of osteoporosis.

   The oil from the seeds contains mainly oleic acid linoleic acid and smaller amounts of palmitic and steoric acid. Capers have antioxidant properties and are believed to be hepatoprotective, anti-inflammatory, anti-microbial and phyto-protective, so they are very good for us, even though they can only be eaten in small quantities.

   There is some evidence that capers have been used in cookery since before the times of the pharaohs in ancient Egypt. They are good in rocket salads and some people have used marsh marigold buds as a substitute for them, but the best substitute is nasturtium buds, although they are not really as good as capers. You can use them as an edible garnish for dishes and they go well in piquant fish and meat sauces, and are a good addition to a potato salad.  There are many recipes using them with fresh and smoked salmon too. You can also add them to relishes and pickles. Rinse them before using them when you get them out of the jar though.

PIQUANT CHICKEN WITH CAPERS

Ingredients

Serves 4

4 halves of chicken breasts, pounded until very thin

1 large onion, thinly sliced

4 garlic cloves, thinly sliced

1 glass white wine

2 tbsps lemon juice

2 tbsps capers

2 oz butter

olive oil

freshly ground black pepper

1 tsp dried oregano

salt to taste

Method

Put flour, black pepper, oregano and a little salt in a plastic bag and shake to mix, then add chicken a piece at a time and coat evenly with the flour mixture.

Melt butter with the oil and fry the chicken pieces for 3 mins each side or until they are golden brown.

Remove chicken pieces and add onion and garlic to the pan and fry until cooked. Then add the liquids and stir so that all the brown bits are incorporated into the liquid. Cook for 2 mins then serve over the chicken and pasta of your choice.

This has Taste and is a Treat.

WHAT IS LUBAN? FRANKINCENSE ( BOSWELLIA CARTERII / SERRATA): FRANKINCENSE USES AND HISTORY

FRANKINCENSE, LUBAN (BOSWELLIA CARTERII / SERRATA)

Frankincense is the dried gum of the frankincense tree, Boswellia carterii, or serrata, (the Indian frankincense tree).These are the main trees of the Boswellia genus used for their sweet-smelling gum which, when dried, pounded and burned makes incense as used by Hindus and the Roman Catholic church in their rituals. It was highly prized in the ancient world and was more valuable than gold. It is probably best known because the Three Wise Men or Magi, of Kings, took gold, frankincense and myrrh as gifts to the new-born Jesus. It seems that academics are now wondering if the ‘gold’ described in the Bible was in fact Balsam oil which was “more expensive than gold” in the ancient world. It would make sense if the baby had been presented with precious oil as well as the two other resins which were so valuable in the ancient world. It seems that balsam trees are now extinct though, so we may never discover the truth of the gift of ‘gold’ as given to Jesus.

Frankincense tree

  However this is about frankincense or Olibanum as it is also known, so I’ll try not to get distracted. The Urdu word for frankincense, luban clearly comes the Arabic al-luban meaning ‘the milk’ which refers to the colour of the highest quality frankincense, which is milky tree sap which exudes from the cut bark of the frankincense tree and allowed to dry onto the tree before it is collected. By that time it is a hard resin. It comes in different shades which depend on the season in which it is gathered. It is whiter in autumn, and gets darker as the season changes to spring. It can be a pale lemon colour, or pale green and pale or dark amber. It is harvested two or three times a year and the best frankincense comes from young trees.      

   As for the English word frankincense there is some debate surrounding its origins. It was believed to mean the incense of the Franks, and they were reputed to have taken it back to Europe with them after the crusades. It may mean pure kindling as franc means pure or abundant in Old French, and the Latin, incensus means to kindle or begin to burn.

  It is and was native to Oman, Somalia and Yemen, and it is still cultivated in those countries today. It doesn’t need much soil to grow, is more of a large shrub than a tree, and grows out of marble rocks on the Somali coast. The frankincense tree-growing area in Wadi Dawkah and the remains of the caravan oasis of Sisr/ Wubar, with the affiliated ports of Khor Rori and Al-Baleed in Oman were very important trading posts and routes in the ancient and mediaeval world. The ports and oasis are outstanding examples of mediaeval fortified settlements in the Persian Gulf area and were listed by UNESCO in November 2000 and are on the World Heritage list.

 The best frankincense is still said to come from Oman and Yemen .In 300 BC frankincense was much more valuable than gold (the metal) and it has been used for over 5000 years for spiritual healing. In ancient Egypt it was used in the embalming process, and was used in religious rituals especially in the worship of Ra the sun god and Utchat the sacred, primeval all-seeing eye that burned with judgment. The Egyptians imported the trees in 1480 BC in attempts to grow them in Egypt, but they didn’t flourish because of the rain, which they do not enjoy. They get their water from moisture in the air.

   Frankincense was used in the homes of the ancient Greeks and Romans to perfume the air. The Assyrians and the Babylonians also used it in their religious ceremonies, and later it was adopted by the Jews, and of course the Roman Catholic Church. In ancient Rome, myrrh was 5 times, more expensive than frankincense, which was much more popular and used in religious and state ceremonies. Pliny mentions that frankincense was an antidote for hemlock but knowing that didn’t help Socrates.

   In Iran in the 10^th century Ibn Sina (Avicenna to Westerners) says that it was used for a variety of ailments including vomiting, diarrhoea, fever and tumours. In China today it is still used to treat leprosy, gonorrhea, and other illnesses. It is also used there as incense as it is elsewhere.

  Like sandalwood its aroma has soothing properties and it is used to treat anxiety, paranoia, feelings of guilt and confusion and the grief of mourning. It contains sesquiterpenes which help stimulate the brain’s limbic system and the hypothalamus (which controls the release of some hormones into the body). These are the primitive parts of the brain which are associated with emotions. In Europe frankincense is being investigated to discover if it assists in bone growth.

   It is mentioned in the Bible many times and this extract is from The Song of Solomon”:-

       “Who is this coming up from the wilderness

          Like palm-trees of smoke,

         Perfumed with myrrh and frankincense?”

        “Till the day doth break forth,

           And the shadows have fled away,

           I will get me unto the mountain of myrrh,

          And unto the hill of frankincense.”

Herodotus who lived in the 5^th century BC said this: -

          Arabia is the only country which produces frankincense, myrrh, cassia and   cinnamon…the trees bearing the frankincense are guarded by winged serpents of small size and various colours.”

 But Herodotus loved a good tale and believed in the phoenix and other mythical beasts. We know that frankincense was traded in the Middle East at least since 1500 BC and then found its way to China, where it was first mentioned in 500 AD in the Mingyi Bielu (miscellaneous records of famous physicians) saying that it was used for mourning the dead. It was also mentioned in the Ebers papyrus dating from the 6^th century BC in prescriptions and recipes for them.

   It was and is used in Egypt as kohl, with women using the charred resin from frankincense to blacken their eyes. They also used it as a depilatory and make a paste from it and other ingredients to perfume their hands. It is also widely used in perfumes and in toiletries for men. The Roman Catholic Church use this recipe for their incense: - 10 ounces of frankincense, 4 ounces of benzoin and 1 ounce of storax chopped into small pieces, mixed together and burned.

    Frankincense can be made into pastilles and chewed to sweeten the breath and an inhalation of the steam can be used to help bronchitis and laryngitis. It also has many other medical uses and has been used in Ayurvedic medicine for centuries to cure ulcerative colitis and asthma. In Arab nations it is chewed as a gum and if you suck on a granule of Olibanum it will relieve nausea. You can soak two or three small lumps of the resin in water, and then drink the strained liquid to help with stomach disorders, ulcers and inflammatory conditions such as arthritis. It has been used in folk medicine as a uterine tonic in pregnancy and during labour. However when ingested there might be side effects which can include diarrhoea, skin rashes and nausea, but this would only happen if you ingested a large quantity of frankincense. If you inhale the smoke, or just the perfume, you will be able to breathe more deeply and feel the claming benefits of the incense. It is said in a legend that God gave Adam gold, frankincense and myrrh as compensation for being kicked out of the Garden of Eden.

   Modern medical research has found that “The evidence for the effectiveness of Boswellia serrata extracts is encouraging, but not compelling.” This means that Professor E Ernst was not prepared in 2008 to say definitely that frankincense is useful for treating asthma, rheumatoid arthritis, Crohn’s disease, osteoporosis or collagenous colitis. However in the same year it was reported in the Arthritis Research and Therapy Journal that osteoarthritis sufferers’ pain decreased after 7 days of being treated with enriched extract of Olibanum or Frankincense. It probably can assist in the diseases it has been used for treating for centuries, but modern medical research has been slow to undertake trials to prove that it can work. They do say that it seems safe though, although it could make some people feel nauseous, and could cause a mild stomach upset.

  It certainly smells good and can lift your mood, so buy a few incense sticks and waft them around your home this winter!

  

WHAT IS ARABEE? JERUSALEM ARTICHOKES: A POOR MAN' S VEGETABLE: PUNJABI - STYLE ARABEE RECIPE

JERUSALEM ARTICHOKES, ARABEE IN URDU, (HELIANTHUS TUBEROSUS)

These roots vegetables have a curious history as regards their name. They actually have nothing to do with Jerusalem, as they come from North America where Native Americans cultivated them. Their name actually comes from the Italian, girasole meaning turning to the sun, as sunflowers do. They are a relative of the sunflower and are also known as Sunflower artichokes and in the US Sunchokes. They were called Girasola articocco in Old Italian, but are not an artichoke (carccofi in modern Italian).

   They arrived in France sometime in the early 17^th century, courtesy Samuel de Champlain who found them growing in Cape Cod in 1605 and sent them back to his native France. The French took to them and used them in soups and as accompaniments to beef. They love them so much still that the Jerusalem artichoke was named “best soup vegetable” in the 2002 Nice festival which celebrated the heritage of French cuisine. In Germany they are made into a spirit called Topinambur, or Topi (Topinambur was a European name for the tuber which suggests it was a poor man’s root). It was called the “Poor man’s vegetable” during World War II as they were grown widely along with swedes (rutabaga) to make up for the lack of other fresh vegetables. It is said that when these roots were first seen by American colonists they were at first shunned because they looked like the deformed fingers of lepers.

   John Gerard mentions them in his “Herball” of 1636 and they were cultivated in British gardens, but not grown on a commercial scale. They taste a little like a water chestnut, as they have a nutty flavour, but they should be cooked carefully as otherwise you might suffer from flatulence. They are very tasty though whether cooked with meat or as a vegetable dish.

   These arabee roots are sold for most of the year in Pakistan and we love them. The recipe below is one of our favourites. Not only do they taste good but they are also good for our health.

   They contain inulin, which is not a starch, so they are different from other root vegetables such as potatoes. Inulin is converted to fructose (rather than glucose) in the body which can be tolerated by diabetes sufferers. Jerusalem artichokes can also be made into flour which is good news for people who have an allergy to wheat and other grains.

   Medical research has decided that a medical product made from Jerusalem artichokes, Helianthus tuberosus D1 helps in the treatment of obesity. They actually contain Vitamin A, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Pyridoxine (B6), Folate (B9), Vitamins C and E, and a whole lot of other nutrients including potassium, iron, selenium, Omega-6 fatty acids and trace elements. In other words they are very good for our overall health and boost the immune and nervous system, combat apathy and depression, support the muscles and improve concentration. All this in one delicious little root.

PUNJABI - STYLE ARABEE

Ingredients

½ kg Jerusalem artichokes

1 tbsp salt

1 large onion, chopped

200 gr tomatoes, peeled and chopped

6 cloves garlic, finely chopped

1 inch ginger root, peeled and cut into slivers

6 green chillies, finely chopped

2 tbsps fresh lemon juice

1 handful fresh coriander leaves, shredded

1 tbsp garam masala

1 tbsp cumin seeds

1 tbsp ajwain or thyme

1 tbsp chilli powder

1 tsp turmeric

1 tbsp coriander seeds, crushed

10 black peppercorns, ground to a powder

salt to taste

1 cup oil or ghee

Method

How to prepare the Jerusalem artichokes: peel the roots and cut into quarters. Rub the tablespoon of salt into them and leave for 10 minutes. Wash the arabee thoroughly in cold water and dry.

 Heat the oil in a pot and fry the onion, ginger and garlic until they start to change colour. Add the Jerusalem artichokes, and fry for three minutes, then add the chopped tomatoes, and all the spices. You won’t need to add very much salt because the roots will still have salt absorbed during the preparation. (Do not add the fresh coriander and lemon yet.) Cook them until the tomato juice has thickened. Add 3 glasses of water; cover the pot and cook on a low heat for ½ hour, stirring frequently.

   Remove from the heat and add the lemon juice and coriander, stir well, cover and leave to stand fro 5 mins.

Serve with roti (chapatti) or naan.

This has Taste and is a Treat.

   

QUINCE FRUIT: QUINCE LEGENDS: QUINCE HEALTH BENEFITS, USES AND HISTORY: PICKLED QUINCES RECIPE

QUINCE (CYDONIA VUGARIS)

The quince seems to cause some confusion, so let me say here that we are writing about the quince which is a fruit, originating in the Caucasus region and Iran, where it still grows wild. Its Latin name was Pryus cydonia, but it is now known by the Latin name Cydonia vulgaris. There is a shrub called japonica or Japanese or flowering quince in English, but this is Chaemomeles speciosa in Latin and not to be confused.

  Quinces look a little like pears but are hard and have a dry, sour, astringent taste when eaten raw. They are best cooked and known as ideal fruit for making jellies and marmalade. They have a high pectin content, especially the seeds, so ideal for these purposes. Quince jelly is a dark orange or brown colour and made in Greece and Portugal. They also make wonderful preserves of quince in these two countries. In Iran and the Middle East quinces are used with meat for example in the tagine dishes of Morocco they go well with lamb.

quince jelly

   Scholars believe that quinces were in fact the “golden apples” which were the fruit of the Forbidden tree in the Garden of Eden and the ones that Atalanta found so enchanting in Virgil’s work. It is believed that Paris gave Aphrodite a quince and it is considered to be her fruit and that of her Roman counterpart, Venus. She is often depicted with one in her right hand. Some wall-paintings and mosaics in Pompeii have a bear holding a quince in its paw. Plutarch mentions quinces as being shared by a bride and groom in the bridal chamber, and the ancient Greeks threw them into bridal chariots. The bride would nibble on one to sweeten her breath before entering the bedroom. The best variety of the ancient world reputedly came from the Greek city of Cydonia which was on the north coast of Crete and is now Chania. Quinces are still cultivated in the area.

They became symbols of love and fertility in the Middle Ages when they were also served at wedding feasts.

   Edward Lear the British nonsense rhyme poet lived for years in Greece and perhaps that’s why in his rhyme “The Owl and the Pussy Cat” the unlikely honeymooners “dined on mince and slices of quince.” Peter Quince was one of the rustics in Shakespeare’s “A Midsummer Night’s Dream”, so quinces were known in Britain in the 17^th century.

   You can actually eat some quinces raw, but if you do you should sprinkle them with lemon juice as the react badly to the air just like avocados and go brown quickly.

   They are filled with vitamin C and antioxidants so they help the body absorb calcium and iron and fight free radicals which damage the cells and also help protect against some cancers. They contain the minerals calcium, iron, copper, manganese, phosphorous, potassium, and the B-complex vitamins, niacin (B3), vitamin B6, and Folate (B9).The syrup made from the fruit is useful for diarrhea, and a decoction of the seeds is used in traditional medicine to help in cases of dysentery, and gonorrhea. It is thought that they may have potent anti-viral properties and be beneficial for gastric ulcers. The juice is a tonic, antiseptic astringent and diuretic. It aids digestion and lowers cholesterol if you eat quinces and drink the juice regularly. The potassium contained in them helps to regulate high blood pressure. The antioxidants help control your stress levels and the fruit is good for anaemia sufferers, and for asthma and cardiovascular disease. In Peru quinces are given to people suffering from altitude sickness and vomiting.

PICKLED QUINCES

Ingredients

3 medium-sized quinces,

750 ml cider vinegar

400 gr sugar

12 juniper berries

8-10 black peppercorns

1 bay leaf torn

Method

Pour the vinegar into a stainless steel pan with the sugar, juniper berries, black peppercorns and bay leaf, and bring to the boil. Turn down the heat and let it simmer while you peel core and halve the quinces. Cut them into 5 pieces lengthways and then lower them carefully into the pan. Cook for 20 – 25 mins or until the quince pieces can be easily pierced with a skewer.

Remove the pan from the heat, lift out the pieces of fruit and put them into clean storage jars. Cover them with the liquid, seal and allow to cool.

This has Taste and is a Treat.

KUMQUATS: KUMQUATS HEALTH BENEFITS, USES AND HISTORY: HOW TO MAKE KUMQUAT TISANE

KUMQUATS (FORTUNELLA JAPONICA)

Kumquats come into their own around Christmas time, when they are frequently preserved in brandy or pickled. You can eat them raw, skins too although they have a tart flavour.You can also find candied kumquats. They are believed to be native to China, as there are references to their cultivation in manuscripts dating back to 1176 AD.

   They were brought back from China to London by a plant explorer, Robert Fortune, a Scot who was employed by the Royal Horticultural Society, in 1846. He brought back the Nagumi variety which is the one most often cultivated in the sunnier states of the USA. They have been grown in pots and in greenhouses as ornamental plants, as well as eventually for their fruits since the mid 19^th century, when all things “exotic” were swooped upon by the fashionable gentry in Britain and the US.

   Their Chinese name means “gold orange” and the trees are bought as New Year gifts to symbolize good luck in male-female relationships. They are also good luck symbols and in Japan bonsai kumquat trees are given as gifts at New Year.

   At first they were classified as Citrus but Dr. Walter T. Swingle transferred them to the Fortunella category in 1915 in honour of Robert Fortune. There are moves to remove them to the Citrus group once again though, as they are citrus fruits.

   Kumquats can rarely be grown successfully from seed, as they do not grow good firm roots. Instead they are grafted onto citrus root stocks, such as lemons. When you see them in the shops around Christmas time they usually have their leaves attached, a sign of the festive season, rather like mistletoe, holly and other evergreen sprays, a throwback to our pagan past when we celebrated the winter solstice quite differently.

   They are high in vitamins and trace elements, and contain many of the B-complex vitamins as well as Omega-3 and -6 fatty acids. They are high in potassium and vitamin C and are good to cure colds. They are believed to be useful to heal wounds, for general oral health, and they boost the immune system and improve general health, with the vitamin C promoting the absorption of calcium and iron by the body. They can protect the cardiovascular system and reduce the pain in arthritic joints.

  You can make a hot drink with kumquats which is good for getting rid of a cold. Wash 10 kumquats and cut them in half. Squeeze the juice out of them into a teapot, add the halves and pour boiling water over them. Let the kumquats steep for 5 mins, covered and drink, sweetened with honey or gur (jaggery).

BRANDIED KUMQUATS

Ingredients

1 lb kumquats

¾ lb sugar

brandy

Method

Layer the kumquats and sugar in a Kilner or Mason jar and cover them with brandy, leaving 1” at the top of the jar. Seal the jar and turn it upside-down once a day for a week to move the sugar which sinks to the bottom. Put the jar back in its original upright position each time.

   After a week you can leave it for two months in a cool dark place and serve with amoretti biscuits and cream.

This has Taste and is a Treat.