POTATOES OR ALOO - HISTORY: MEDICINAL BENEFITS AND USES OF POTATOES: WARTIME POTATO RECIPE

POTATOES,ALOO, SOLANUM TUBEROSUM

The common potato has an extremely long history and something of a checkered past. The name potato comes from the Peruvian Quechua language’s batata which is one of the Latin names of the yam and the sweet potato. The potato is a member of the Solanaceae family along with nightshade, tomatoes, aubergines and chilli peppers. Solanum means ‘soothing’ in Latin, so the potato’s name actually means ‘soothing root,’ thus aptly describing the favourite comfort food of many. Potatoes originated in the Andes Mountains in South America around 8,000 years ago, and were cultivated by the indigenous peoples there around 6,000 years ago. The Spanish explorers found them in the 16^th century and took them to Spain. Because of their vitamin C content they were taken on long voyages to prevent scurvy.

   They come in a range of shapes, sizes and colours of flesh and skin, ranging from the usual white or yellow fleshed ones through to blue and purple-fleshed varieties such as the Purple Peruvian and Purple Majestic, Congo is a blue-skinned blue-fleshed variety. In Pakistan they grow Rodeo, Spunta and Diamond varieties for export, but these are the usual colour.

   Potatoes have been spurned in the past, as when they were first introduced into Europe, people-especially the French believed that they were the cause of all fatal diseases, from leprosy and syphilis through to any disease which caused an early demise. This edict was passed in Besançon, France, “In view of the fact that the potato is a poisonous substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it.” Later Antoine-Auguste Parmentier, who had been imprisoned in Germany and fed only on potatoes, popularized the poor tuber by a few ruses. He persuaded Louis XIV to grow potatoes and put guards around the patch. The peasants naturally enough then believed that they were valuable and stole them. He also made mashed potatoes from these edible tubers and so they became popular as they tasted divine and didn’t look anything like the root that “caused leprosy.” Marie-Antoinette and the ladies of her court wore potato flowers in their hair rather like the women in James I’s (James VI of Scotland) court, who wore carrot leaves in their hair.

   Sir Walter Raleigh the English explorer or buccaneer, depending upon which way you look at his role in history, brought the potato back to Britain with him from the New World in 1589, and took them to his estate in Ireland near Cork where he planted them. One story is that he presented a potato plant to Queen Elizabeth I who was highly pleased with the gift (along with tobacco) which her favourite had brought. She held a royal banquet in which every course featured potatoes, but the chefs had not been told that it was the tuber they should prepare, so they threw these away and served the stems and leaves of the plant which are poisonous. The wealthy aristocrats all became deathly ill and potatoes were subsequently banned from the royal court.

  John Gerard ( 1545-1612), the English herbalist had a more open-mind attitude and grew potatoes in his garden which he called the “potato from the Virginia” although in fact they came from South America, not Virginia in the US. They were grown in London by 1597 and soon became popular in Scotland and Ireland.

  Attitudes gradually changed towards the edible root, but in Russia as late as 1774, the peasants refused to eat the free potatoes sent them by Frederick the Great to relieve the famine, and only ate them when he sent troops to “persuade” them to do so.

   The German philosopher, Friedrich Nietzsche (1844-1900) had this to say of the potato “A diet that consists predominantly of rice leads to the use of opium, just as a diet that consists predominantly of potatoes leads to the use of liquor.” Of course this is a sweeping generalization but vodka comes from potatoes and the Irish moonshine Potcheen does too.

  The Irish cultivated the potato extensively and after the Industrial Revolution it was a popular staple of the working classes who needed a cheap, energy-giving food, so potatoes were the answer. In 1845-49 the Irish suffered from the potato famine and by 1849 the population had been halved, with more than a million people dying at the height of the famine and the rest emigrating to North America and Australia. It was the Scots and the Irish immigrants who began growing potatoes in New Hampshire, USA thus popularizing the vegetable there. Benjamin Franklin had been present at one of Parmentier’s potato feasts so knew the value of this root, and in his presidency (1801-9) Thomas Jefferson served “French Fries” at the White House.

  Crisps were said to have been invented by a disgruntled chef, George Crum. Legend has it that the railway magnate, Commodore Cornelius Vanderbilt was dining at an up-market restaurant in Saratoga Springs, USA and sent back his potatoes back because they were too thick. Mr. Crum gave vent to the sarcastic side of his nature and cut the offending potatoes extremely thinly, fried them in oil and threw salt over them and sent them back. Commodore Vanderbilt loved them and so the Saratoga Crunch Chips were the precursors to the crisps we have all over the world today.

  Potatoes have won several distinctions; in 1995 they were the first vegetable to be grown in space; 2008 was the UN International year of the Potato. Mr. Potato Head was introduced to the children of the world in 1952.

  In the UK alone 94 kilograms of potatoes are consumed every year by each person, and more than 80 varieties of potatoes are grown on a commercial basis and there are more than a thousand varieties grown throughout the world.

  Potatoes, especially baked in their skins are very good for our health. They have received a bad press because of the ways they are cooked- particularly when deep-fried in oil that isn’t changed as often as it should be, or cooked in beef dripping (Harry Ramsden’s chips). They are delicious mashed especially with parsnips and/or swede or carrots.

  Apart from vitamin C they contain the B-complex vitamins, Vitamins E and K, folate, pantothenic acid, amino acids and the minerals, calcium, iron, copper, magnesium, phosphorous, potassium, selenium, sodium and zinc as well as a little Omega-3 and -6. So far researchers have identified 60 different kinds of phytochemicals and vitamins in their skin and flesh, and the phenolic compounds in some varieties rival that of broccoli, spinach and brussel sprouts. They have bioflavonoids which have protective activity against cardio-vascular disease, respiratory problems and some cancers. A compound found in some varieties (not all have been investigated), kukoamines, has so far only been found in the wolfberry/Goji berry Lycium chinensis, and it is believed that this might lower blood pressure. To get the full health benefits from potatoes you should eat them with their skin, and baking them is the best way of doing this. You can top them with almost anything or scoop out the flesh and mash it with boiled eggs, and grated cheese; sprinkle grated cheese on top of the refilled shells and put them back in the oven until the cheese melts. This is a real “comfort food” especially when served with hot baked beans. It’s simple too and packed full of goodness.

  There is a lot of folk lore about the potato; one story is that pregnant women wouldn’t eat them in case their babies were born with big heads. If you cut a potato and rub it on a wart then bury the potato, as the potato decays, so the wart will disappear. If someone put a potato peeling on a young girl’s doorstep on May Day it meant they disliked her.

  In Britain during the Second World War, people had to survive on what could be grown in Britain (which meant there were no bananas or citrus fruits), and below is one of the recipes that kept people going. Lord Woolton was Minister for Food during the war years and this recipe is named after him.

WOOLTON’S WARTIME PIE

Ingredients

For the topping

2 lbs potatoes, peeled, chopped, boiled, drained and mashed with butter and milk

Filling

1 lb potatoes, with skins, diced

1 head of white cauliflower, cut into small florets

1 lb swede, peeled and diced

1 lb carrots, scarped and diced

4 spring onions, finely sliced

½ bunch parsley, chopped

1 tsp Marmite/Vegemite/other yeast extract or beef or game stock

1 tsp fine oatmeal

salt and freshly ground black pepper

Method

Preheat the oven to 200˚C/400˚F/gas Mark 6.

Put all the vegetables into a pan and cover with water, so that they are covered to half an inch higher than the layer of vegetables. Stir in the yeast extract and oatmeal. Or use stock in which case you just need to add the oatmeal.

Simmer gently for 15-20 minutes stirring frequently.

Transfer the contents of the pan to a pie dish and top with the mashed potatoes.

Bake in the pre-heated oven for 25 minutes, or until the potatoes have browned.

You could also top this with grated cheddar cheese.

This has Taste and is a Treat.

WHAT IS GAJER? CARROTS - HISTORY: HEALTH BENEFITS AND USES OF CARROTS: HOW TO MAKE GAJRELA ( CARROT PUDDING)

CARROTS, GAJER, DAUCUS CAROTA SATIVA

In Pakistan carrots look very different to the ubiquitous orange ones on supermarket shelves in Europe and they are also a far cry from the disappointing woody ones that so often find their way into shopping bags. Here they are red or purple, and the red ones seem particularly red when seen on a barrow set against the white of a coconut. They look amazing and the taste doesn’t disappoint.

  Wild carrots still grow, but the domesticated strain began life as small tough spindly roots which over the centuries became the thicker, fleshier roots we have today. The wild carrot is indigenous to parts of Europe and Asia and seeds have been found in excavations of Mesolithic sites, which means that we have been using carrots for more than 10,000 years. It is thought that the domesticated carrot, sativa, originated in what is now Afghanistan about 5,000 years ago and these were either the purple or yellow varieties. Natural orange mutants occurred and these were taken by the Dutch so that the orange carrot we have today was produced.

  There has been some confusion over the centuries about the carrot as the wild one was white and so could be confused with the parsnip, to which carrots, as members of the Umbelliferae family are related. They are also related to dill, fennel, caraway and cumin. In fact it is so confusing that no one is really sure if, during mediaeval times, herbalists and others were writing about the properties of the wild carrot, Daucus carota carota or the parsnip. This article is not concerned with the wild carrot, only the domesticated types.

 There are various paintings from the Middle Ages and later that show the carrot in them and archaeologists believe that purple carrots feature in temple paintings from ancient Egypt, dating back to around 2,000 BC.

   In Rome the wild carrot was used as an aphrodisiac and as part of a potion which was given as an antidote to poisoning. Galen (2^nd century AD) named it Daucus to distinguish it from the parsnip and Dioscorides adequately describes the carrot. It is later that confusion sets in. In his cookery book of 230 AD Apicius gives the name carrots to this vegetable, and it is believed that the Romans introduced the carrot to Europe. After the fall of the Roman Empire, carrots inexplicably vanished into the mists of history, only to re-emerge in Europe in the 12^th century.

  The purple carrot spread into the Mediterranean area in the 10^th century and the yellow mutant carrot is believed to have been developed there. Both colours of carrot spread from the Med to the rest of Europe.

  In the reign of James I of England (James VI of Scotland) the green carrot fern-like tops were fashion accessories and worn in the hair. In 1633 Gerard calls this vegetable a carrot and says that it cured venomous bites and stomach problems.

  Red carrots, like tomatoes contain lycopene, especially the purple ones, and are rich in beta-carotene also possessing vitamins A, C, K and B-complex vitamins. They also contain the minerals manganese, zinc, potassium, phosphorous, magnesium, copper, calcium, folate and selenium, so with all these nutrients they have potent anti-oxidant properties and anti-inflammatory ones. Molybdenum and falcarinol) a phytonutrients that may be responsible for reducing the risks of cancer) are also present in carrots. Amino acids and bioflavonoids, including myricetin, kaempferol, quercetin and luteolen, are also present and the humble carrot is indeed good for our eyesight as our grandmothers said. They, like wimberries, improve our night vision and prevent macular degeneration. The red and purple carrots have a high lycopene content and this is believed to have anti-cancer properties. The purple colour is produced by anthocyanins a group of flavonoids also present in grapes, blueberries and cranberries. There are attempts being made to breed red a Chinese carrots with a maroon strain grown by a carrot breeder, Dr. Leonard Pike PhD at the Texas A and M University. The maroon ones have a high beta-carotene and anthocyanin content and the lycopene from the red carrot would make hybrids a super potent carrot for our health. Carrots as they are, however, can help protect us from cardio-vascular disease, some cancers, including those of the larynx, oesophagus and lung cancer, which is good news if you are a smoker.

  On a more mundane level, carrots can also help to stop diarrhoea, and lower cholesterol levels. In Chinese medicine carrots are considered to be a neutral food having neither hot nor cold properties, and they are used for getting rid of coughs, including whooping cough, strengthening the spleen and pancreas, to improve the liver’s function, dissolve kidney and gall bladder stones, to cure tumours, to calm the stomach and get rid of heartburn and indigestion, to improve the hearing and stop earache, and to improve breast-feeding mothers’ milk flow. The juice is also expressed onto the skin for the relief of burns.

  Carrots also have their uses in cosmetics, as they help to combat dry skin, stop acne and get rid of pimples etc. You should grate the carrots and apply them to the face for a face mask, or apply them to eczema, or wounds or burns. Leave the mask on your skin for ½ an hour before rinsing off with warm water.

  Try our recipe for Carrot Halva which is delicious or the one below which is also a dessert recipe.

   If you have children, or want an unusual table decoration, slice the tops off the carrots and put them in water on a saucer and watch them row their fern-like leaves.

GAJRELA (CARROT PUDDING)

Ingredients

1 kg carrots, cleaned and grated

3 litres milk

¾ cup of broken rice (or any basmati rice)

2 cups sugar

10 green cardamom pods crushed a little so that the flavour is released

 50gr sultanas

50 gr desiccated coconut

a few drops of kiora essence (optional)

Method

Wash the rice and soak it for ½ hour in cold water. Drain.

Put carrots, rice and cardamoms in a heavy-bottomed pan and add the milk.

Simmer, uncovered, over a low heat for 2 hours. Scrape the sides and the bottom of the pan frequently, to incorporate the scrapings into the mixture and to prevent burning.

Stir continuously and scrape the sides and bottom of the pan until the carrots and rice are mushy (the consistency of thick porridge) and the milk has thickened.

Add the sugar stirring until it dissolves then add the sultanas and coconut.

Cook for a further 15-20 mins.

Remove from the heat and add kiora (kewra) essence if you are using it.

This dish can be served hot or cold.

This has Taste and is a Treat.

WILD STRAWBERRY - HAVE USEFUL DIURETIC PROPERTIES: HEALTH BENEFITS AND USES OF WILD STRAWBERRY

WILD STRAWBERRIES, WOODLAND STRAWBERRIES, ALPINE STRAWBERRIES, FRAGARIA VESCA

Before the strawberry we have today there were wild strawberries which still grow in temperate zones all over the world. They have a completely different taste to garden strawberries and are somehow more succulent despite their small size. They may be white or red, and grow in out of sight places like the shrinking violet. They are of course related to the strawberry and so are members of the rose family of plants.

   I used to be able to pick wild strawberries in the garden and along the roadside as well as in the woods, and know that they are best eaten freshly picked. Luckily I am not allergic to them as some people can be. Their leaves and roots as well as the flowers are similar to those o the garden strawberries and they have much the same medicinal value. Strawberry juice is astringent and can be used as a face whitener and diuretic.

    Traditionally tisanes were made of the leaves and roots to stop diarrhoea and dysentery. They have been used in many cultures over the centuries both for their medicinal properties and their flavour. Mediaeval stone masons carved strawberry motifs on pillars and cathedral and church altars and doorways as they were a symbol of purity and purification. During these times wild strawberries were cultivated for their medicinal value rather than to eat.

  The Romans had strawberries with grapes as fruit of choice in their festivals, and believed that they were good for the liver, spleen, throat infections, bad breath, gout and to dispel melancholia and fever among other ailments.

   In the Renaissance people were eating them for their taste, and Ben Johnson writing a play in 1603 mentions them in the way we know them now (especially when visiting the tennis tournament in Wimbledon).

   “A pot of strawberries gathered in the wood,

     To mingle with your cream.”

A later poet, George Peele has these lines in his poem “The Old Wives Tale”

    “Strawberries swimming in the cream

     And schoolboys playing in the stream.”

 Doctor William Butler, a writer in the 17^th century famously remarked, “Doubtless God could have made a better berry, but doubtless, God never did.”

  In Shakespeare’s play, “Othello,” Desdemona’s handkerchief, which was the indirect cause of her demise, was embroidered with a strawberry motif, the symbol of purity.

  Strawberries have vitamins, minerals, amino acids, bioflavonoids and phytonutrients which have potent antioxidant properties and are particularly good for preventing macular degeneration as are wimberries, being rich in vitamin A, C and E. They also contain zinc, potassium, copper, traces of selenium, and have been found to reduce the rate of reproduction of cancerous cells in the liver.

  Culpeper says that strawberries are “singularly good for the healing of many ills” and they were symbols of healing. However, poor Anne Boleyn, Henry VIII’s second wife had a strawberry birth mark on her neck, which marked her, among the superstitious, as a witch. As strawberries are not only the symbol of purity, but also of passion, they were given to newly-weds in France along with powdered sugar, watery soured cream, and borage as an aphrodisiac, just in case they needed any extra help on their wedding night.

   Strawberries can be used to whiten the teeth and the skin, and are valuable in the cosmetic industry. They were once used to relieve sunburn, and were also considered to have anti-inflammatory properties and so good for arthritis and rheumatism. They also have useful diuretic properties. In other words, these delicious little fruit are very good for your health, so try to find some, but eat them in moderation as they can cause skin rashes and your tongue to become swollen.

 

WHAT IS KHARBOOZA? HONEY MELON: HEALTH BENEFITS AND USES OF HONEY MELON

HONEY MELON, KHARBOOZA

It is now the middle of March, and the yellow melons called Kharbooza in Urdu, have arrived from the province of Sindh. These are not the same as honey dew melons although they look a little like them. They have creamy net patterns on their yellow rind and when opened release a fragrant aroma. They are really sweet and taste like honey. All melons and gourds are part of the Cucurbitaceae family just as the pumpkin, courgette and ash gourd (petha) do. They have a high water content so do not contain many calories, although they do contain sugars so are not the best fruit for those on a diet.

  It is thought that melons (in general) originated in the area that extends from Egypt, to Iran and through to the Indian subcontinent. In Pakistan many varieties of melon are grown, including the cantaloupe and watermelon, and other winter melons (Cucumis melo var. inodorata).

  When you buy a melon, don’t throw the seeds away, you can dry them and eat them as snacks as you can pumpkin seeds. They have been eaten in this way for centuries and are very good roasted.

   Melons were depicted in Roman frescoes and there is a wall painting in Herculaneum on Sicily which shows a melon split in half. This can still be seen if you visit this ancient site that was, like Pompeii, buried under volcanic lava. Galen used them for medical purposes, and the Romans imported their melons from Armenia. Apicius the Roman chef, wrote about the culinary uses of melons in his cookbook but as his recipe requires honey, the melons he used could not have been the honey melon we have here in Pakistan.

  The sweet melons contain vitamin C and K, and B-complex vitamins, as well as being rich in potassium with the minerals calcium, iron, magnesium, manganese phosphorous, selenium, copper zinc also present. They also contain amino acids, including tryptophan and have Omega-3 and -6 fatty acids in them, so they have potent antioxidant properties as well as being very tasty.

  In Greek all melons that are not water melons are called peponi which is perhaps an admirable attitude to have as to them it really doesn’t matter what a melon is called, they know what it is by looking at it. I have never seen these melons in Europe, but that doesn’t mean they don’t travel there now. These Pakistani yellow melons are among the best I’ve tasted and are very sweet and thirst-quenching. The Chinese use them to reduce fevers and to generally cool the body. They are used in this way here in Pakistan too. It’s good that something that tastes so good has health benefits too.

TOMATOES - THE WOLF PEACH: HISTORY, USES AND HEALTH BENEFITS OF TOMATOES: HOW TO MAKE SPICY GREEN TOMATOES

TOMATOES, LYCOPERSICON LYCOPERSICUM

The tomato was once reviled because Europeans thought that it was the “wolf peach” described by Galen in the 2^nd century AD; that is what its Latin name means, lyco meaning wolf and persicum, peach. Galen was describing poison given to wolves in a wrapping that looked and presumably tasted delectable to wolves. They ate the “wolf peach” and met their demise.  For this reason, when Cortez the Spanish conquistadore brought it from South America, (he had first seen it in Montezuma’s garden) it was viewed with suspicion and grown for ornamental purposes only. Its English name comes from the Spanish “tomati” first mentioned in print in 1595. It is probable that the first tomatoes were yellow as the Italian and Spanish words for them were Pomi d’oro or golden apples. The Italians were the first Europeans to use the fruit (tomatoes are fruit, and because of the seeds a berry in botanical terms) although it is unclear where they got the idea from, perhaps what is now Turkey, or the area around Lebanon.

  Perhaps the Europeans were suspicious of tomatoes because they are members of the Solanaceae family which includes belladonna or the deadly nightshade, as well as potatoes, chilli peppers and aubergines (eggplants). Although people started eating them, (the French considered them an aphrodisiac and called them Pomme d’ Amour or Love Apples) physicians warned that they caused appendicitis (because of the seeds) and cancer because they thought that the skins stuck to the intestine walls up until the end of the 18^th century.

   Joseph Campbell first marketed his condensed tomato soup in 1897 and this was extremely popular, and his company went from strength to strength. Canned tomatoes are the world’s most best selling canned fruit or vegetable and you will be glad to know that lycopene, which makes them red, and gives them their cancer fighting abilities is increased in potency when heated during the manufacturing of tomato products, including ketchup (but the best is organic ketchup), tinned tomatoes, tomato paste, passata and puree.

  Tomatoes are rich in vitamins C and A, both of which have potent antioxidant properties and are immensely beneficial for our health. They also contain vitamins E, K and the B-complex vitamins as well as the minerals calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, 17 amino acids glucose and fructose, molybdenum and chromium.

  Recent medical research has shown that tomatoes when eaten with broccoli, together fight cancer very effectively. Professor John Erdman of the University of Illinois said “When tomatoes and broccoli are eaten together, we see an additive effect. We think that it’s because the different bioactive compounds in each food work on different anti-cancer pathways.” If you have 2 pints of green tea in your daily diet and eat tomatoes these are also thought to lower the risk of prostate cancer.

  Lycopene would seem to be the anti-cancer component in tomatoes and other foods which have a high lycopene content are apricots, pink grapefruit, watermelon, papaya and guava (amroot).

  Drinking tomato juice may reduce the risk of blood clots and is a natural anti-inflammatory so good for osteoporosis, arthritis and other inflammatory diseases. However you should choose a brand that has a low sodium content.

  In January 2011 a Japanese researcher, Dr. Teruo Kawanda from the University of Tokyo said “…the tomato allows people to easily manage the onset of dyslipidemia through their diets” thus reducing the risk of cardio-vascular diseases.

  Tomatoes can also help reduce the risks of thrombosis and Alzheimer’s disease, according to research.

  Tomatoes are a staple of the Mediterranean diet and there’s nothing quite like an Italian plum tomato or a Greek ‘beef’ tomato in sauces or stuffed, or just a huge tomato sliced and made into a salad with black olives, cucumber and feta cheese drizzled with olive oil and sprinkled with basil and/or oregano. In 2010 the Italians faced a minor disaster when their staple tomato crop suffered because of a heat wave.

  Tomatoes may be red, yellow, orange, purple, green or even brown. However you shouldn’t eat green tomatoes raw, only when cooked or pickled.

  You can sun dry your own tomatoes as they are delicious in salads and perk them up in winter in a rocket salad. You should reckon on 10 tomatoes producing an ounce of sun dried ones. Slice the tomatoes in half and lay them on wire netting, raised off the ground so that air can get to all sides of them. Sprinkle them lightly with salt and basil or oregano for a full-flavoured effect, the cover them with cheesecloth so that it doesn’t touch the tomatoes. This will deter insects. Leave in a sunny place to dry, but remember to take them in at night before the dew falls. The drying process will take between 4 days to 2 weeks depending on the amount of sun you get in your part of the world. When they have dried, and are crumbly, you can store them in a jar with olive oil with cut garlic and more fresh herbs if you like.

  Below is a recipe for green tomatoes, which shouldn’t be rock hard. It’s a traditional Punjabi dish and really delicious.

 

SPICY GREEN TOMATOES

Ingredients

½ kg small green tomatoes

1tsp garlic paste (pounded garlic cloves)

1 tsp ginger paste (pounded ginger root)

1 onion, finely chopped

1 handful fresh coriander

1 handful fresh mint

salt and pepper to taste

1 tsp turmeric

1 tsp garam masala

1 cup oil

Method

Make a deep cross in each tomato but don’t cut all the way through.

Mix salt and pepper, turmeric and garam masala and then rub this mixture into the slits with a knife.  Leave them to stand for ½ an hour.

Heat the oil in a pan and fry the garlic and ginger pastes until they become brown. Add the onion and cook for 3-4 minutes until it becomes soft.

Add the tomatoes to the pan, with the cut side uppermost. Put enough water in the pan so that the tomatoes are completely covered.

When the water begins to boil, cover and cook over a low heat for about ½ and hour or until only about ½ a glass of water is left in the pan.

Add the coriander and mint and cook for 2 minutes, then remove and serve with naan, roti or chapattis. It tastes superb.

This has Taste and is a Treat.

WHAT IS PURSLANE? KULFA IN URDU - INFORMATION: MEDICINAL BENEFITS AND USES OF PURSLANE: PURSLANE AND MARIGOLD SALAD RECIPE

PURSLANE, KULFA, PORTULACA OLEOROSA

There are different types of purslane including the common purslane (Portulaca oleorosa) and Golden Purslane (Portulaca sativa). They are both weeds and grow in abundance once they take hold in a garden or in the wild. The Latin name Portulaca means little doors, referring to the way the seed pods burst open. They are native to the Indian subcontinent and the Western Himalayan region through to Russia and Greece, and were indigenous to the Persian Empire, so grow in North Africa, Iran and the Middle East. Golden purslane is so called because it has golden coloured leaves, rich in beta-carotene. Common purslane has green leaves and yellow flowers.

  They can be used in salads, especially the young leaves and tender tips of stems. This is perhaps the best way to use purslane to take full advantage of its many health benefits. It has been traditionally used as a herb for soups and stews and is famously used in the French soup Bonne Femme with equal quantities of sorrel. However, when purslane is overcooked it goes slimy and is not at its best. It tastes a little like watercress or spinach.

  In Pakistan we eat purslane or Kulfa or Kulfa falooda in saags with methi (fenugreek leaves) and spinach and it tastes delicious. It is full of vitamins including vitamin A (good for eyesight), the B-complex vitamins, and vitamins C and E and also contains Omega-3 fatty acids which are usually found in some fish oils. This makes purslane ideal for vegetarians who normally wouldn’t get Omega-3 from many foodstuffs. Omega-3 fatty acids are good for the skin and help to prevent the ravages of the aging process, as well as strengthening the immune system. It also helps to lower cholesterol levels and helps to reduce the incidence of heart disease. It also contains the minerals; calcium magnesium, potassium, folate and lithium. Glutathione is also present (this boosts the immune system and is a detoxifying agent) as well as many bioflavonoids and amino acids, and because of its constituents it has a powerful antioxidant effect in the body. Betatin is also present in purslane and this also has potent antioxidant properties. Coenzyme Q10 has been identified in this plant and this helps to reduce the visible signs of aging. Pectin is also present in purslane and this helps to lower cholesterol levels too.

   Purslane was cultivated as a vegetable and a medicinal herb in ancient Egypt and was used as both in ancient Greece and Rome. The ancient Greeks made flour for bread from the ground seeds. Hippocrates used it as a wound healer as well as to bring down the temperature in fevers, for ‘female problems’ stomach aches and piles. Later, in the first century AD Dioscorides used it for inflamed eyes, to relieve headaches and fevers and to get rid of internal worms. He also mentioned that it “reduces the desire to fornicate” and as it contains norepinephrin which causes a reduction of the blood flow around the body by contracting the main arteries, it probably does lower the libido.

  In mediaeval times the Arabs referred to purslane as “the blessed vegetable” and it was cultivated as one in Europe in the 13^th and 14^th centuries. In the 17^th century in Britain it was combined in salads with basil, cress, rocket and garlic as a cure for the common cold.

Golden Purslane

  Gerard says that purslane is good to chew if you have sensitive teeth after they have been set on edge by something you have eaten, lemons for example. Culpeper has this to say about purslane:

  “If the herb is placed under the tongue, it assuageth thirst. Applied to the gout, it easeth the pains thereof and helps harden the sinews, if it come not of the cramp or a cold cause.”

In the 16^th and 17^th centuries the seeds were boiled in wine and given to children to get rid of worms. It has had a number of uses in traditional medicine in Asia and Europe and has been used to treat burns, to relieve headaches, to help problems of the liver and help with arthritis. It has also been used as a heart tonic as a diuretic, an anti-inflammatory and muscle relaxant. Zulus use it as an emetic, and the ancient Romans believed it could cure dysentery. In the Indian subcontinent it is used as a remedy for liver complaints, dysentery and a general health tonic. It is currently used in men’s skin care preparations to soothe razor burn and irritated skin and to tone down redness of the skin.

Golden Purslane

   Juice can be extracted from the leaves and stems and used in combination with rose oil as a mouthwash. The juice has anti-microbial and anti-fungal properties.

 You can use it in sandwiches instead of lettuce and pickles, and an old Italian recipe mixes purslane with fresh coriander, garden cress, borage and mint. If you use fresh purslane you need to wash it thoroughly as soil sticks to it, and you may need to use several changes of water. It can be pickled in cider vinegar with garlic and black peppercorns, and the recipe below comes from the chefs of Charles II’s court in the 17^th century.

PURSLANE AND MARIGOLD SALAD

Ingredients 

2 handfuls of purslane, cleaned thoroughly and dried

4 handfuls lettuce leaves

small bunch of chervil, chopped

borage flowers

marigold petals

olive oil

lemon juice or wine vinegar

salt and pepper to taste

Method

Mix the olive oil and lemon juice and put all the other ingredients into a salad bowl.

Toss thoroughly in the lemon and olive oil dressing.

Serve.

This has Taste and is a Treat.

LEMONS ( KAGZI NIMBOO) - INFORMATION: HEALTH BENEFITS AND USES OF LEMONS: PATATES STOU FOURNOU LIMONATES RECIPE

LEMONS, CITRUS LIMONUM

When is a lemon not a lemon? When it is a lemon but called a Key lime (Citrus aurantifolia). Confused? So was I when I encountered this citrus fruit in Pakistan, as it was definitely yellow and a lemon, but small, round and the size of a tennis ball. There are other kinds of lemons in Pakistan too, all native, the paper lemon, (or kagzi nimboo in Urdu) one with a lumpy skin called a rough lemon (Citrus jambhiri or desi nimboo in Urdu) and others, which I have yet to come across, allegedly. I have picked and eaten a lemon the size of a grapefruit in southern Turkey, and know now that they come in all shapes and sizes; so the lemon that is most common in Europe, with nodules at both ends, may not be recognizable as a lemon in all countries and cultures. The lemon tree is a member of the Rutaceae family along with the curry leaf plant.

   It was the juice of the key lime that was taken by the British sailors on long voyages to Australia in the 18^th century and perhaps why the Brits were (and still are) known as Limeys in Oz. Another possible reason given for this nickname is that the British sailors used lime twigs to clean their teeth.

   The history of the lemon tree is a little complicated as all lemons are thought to have originated in Asia, and probably in the Indian subcontinent and what was then the Persian Empire. Whatever the case, they made their way into Europe via the Arab traders and were cultivated in Italy from around 200 AD when they were introduced. They were also cultivated in Greece and so in Asia Minor (Turkey and its neighbouring countries) around the same time. Lemons made their way to the American continent and the Caribbean by means of the Portuguese and Spanish explorers in the 16^th century, with Christopher Columbus taking seeds to the island of Hispaniola in 1495.

   Like other citrus fruits including mandarins and the kinow , Satsuma’s, tangerines, limes, oranges, pommelo, grapefruit and kumquats they have great health benefits. They contain more vitamin C than other fruits and a chef once informed me that the vitamin C from lemons was more easily retained by the body than from other citrus fruits. They also contain a whole host of other vitamins and minerals and in lab tests extracts of lemons were shown to kill the HIV virus. However studies are still continuing into this area of research. It is also suggested that they are a potential anti-cancer food, but again this has yet to be proved beyond a shadow of doubt. In history lemon juice has been used as a contraceptive and in lab tests conducted in Australia in 2002 it was found that the juice could kill sperm, although it is not clear what effects long-term use of lemon juice would have on the uterus and vagina. Gargling with lemon juice and hot water relieves sore throats and lemon juice rubbed on the skin keeps biting insects away. (It smells better than some repellants too.)

  The essential oil of lemon comes from the skin and this is also an insect repellant and a few drops in water can be substituted for fresh lemon juice. If a recipe calls for a few drops of lemon juice you can prick a lemon with a toothpick and squeeze a few drops out of it and the lemon will stay fresh for use later. Oil can also be expressed from lemon seeds. Some lemon oil is distilled from the twigs and immature fruits for the perfume industry in some parts of the world.

  Lemons are antiscorbutic and were carried onboard early sailing ships to prevent scurvy. They also have astringent qualities as well as being anti-viral, anti-bacterial, anti-fungal, good for getting rid of internal worms and parasites, and good for the skin and complexion. They are also believed to be an antidepressant and I suppose this makes sense as the smell of lemons would raise anyone’s spirits. They are also said to be good for nervous disorders and to regulate blood pressure. The problem with lemon juice is that it can take the enamel off the teeth, and although it is good for gingivitis (bleeding gums) it should not be used for a prolonged period of time. The sweetened juice is believed to be a good remedy for upset stomachs in Italy, and hot water, honey and lemon juice is good for colds, especially if a little finely grated ginger root is added. In Italy lemon juice in water is taken as a mild laxative.

  A decoction of the root of the lemon tree has been used in Cuba to treat fevers and in West Africa is prescribed for gonorrhea.

  Lemon juice is good for the skin, and will remove bacteria from wounds and prevent infection. If you have sallow skin, lemon juice will help the skin look fresher. It is a wonderful natural skin toner and will help stop sunburn too. It is reputed to remove freckles and other skin blemishes too.

  Lemon juice is also a stain remover; to remove stains from material, rub salt into a slice of lemon and then rub this on the stain you want to remove. This will also clean copper-bottomed pans. If you have lemons in the house you can use them to disinfect chopping boards, and to clean ovens. To do the latter you need to mix the juice from 2 lemons with ½ a cup of bicarbonate of soda and a little water so that you have a paste. Then spread this paste onto the oven walls and heat the oven at a low temperature for 10 minutes. When it is cool, scrape the paste off the walls, and you’ll have an amazingly clean oven. You can entertain children with lemon juice too as it makes invisible ink. Dip a quill in lemon juice and write on the paper. Leave to dry and then heat the paper (try an iron) and the brown writing will appear. Add lemon juice to washing up or rinsing water to give glasses and plates etc an extra gleam.

  Buy lemons in bulk when they are in season and squeeze out the juice and freeze it in ice-cube trays. When it is frozen, seal in bags and keep in the freezer so that you have a year’s supply of fresh lemon juice. Lemon juice quenches your thirst and you could try our recipe for a cooling drink skanjveen.

  The University of Maryland’s Greenebaum Cancer Center recommends fruits, especially those with dark colours for people with cancer and as they have strong antioxidant properties, they can be used by everyone for the health benefits they give. They particularly mention avocados, berry fruits, grapes, pomegranates, citrus fruits and dried fruits such as dates and apricots.

   Why not try this healthy Greek recipe for potatoes in the oven with lemon juice?

PATATES STOU FOURNOU LIMONATES

Ingredients

4 lbs potatoes peeled and quartered or cut into 6 pieces depending on the size

1 cup olive oil

1/3 cup of lemon juice

2 tbsps fresh oregano (2 tsps dried)

6-8 cloves garlic finely chopped

chicken stock (see our recipe)

salt and pepper to taste

Method

Par boil the potatoes for 10 minutes, then drain thoroughly and toss in olive oil, oregano, salt and pepper and lemon juice in the baking pan.

Put enough chicken stock in the pan to half cover the potatoes.

Cover the pan with aluminium foil and place in the oven which has been preheated to 350˚ F.

Cook for 40 mins and then test to see if the potatoes are almost done. If they, are add a little more chicken stock so that they don’t stick to the bottom of the pan and cook uncovered for 20 mins to brown them.

This has Taste and is a Treat.

WHAT IS KELA? BANANA: HEALTH BENEFITS , USES AND HISTORY OF BANANAS: EASY BANOFFEE PIE RECIPE

BANANAS, KELA IN URDU, MUSA SAPIENTA

Bananas probably need no introduction but there are some interesting facts about them that you may not know. The banana tree isn’t actually a tree although it can grow to heights of between 10 and 26 feet; it is actually the world’s largest known herb. The flowers which are the precursors of the fruit are absolutely beautiful and this is perhaps not so surprising as it is a member of the orchid and lily family of plants.

  In Pakistan bananas are small, and the name banana actually comes from the Arabic word for finger, banan. The trees I have been up close to do not seem to be well rooted, as they will topple if shoved hard. I know this because the owner of this site was once trying to get rid of a large member of the lizard family that was calling “uck oo” which sounded remarkably as though it was being insulting, outside our bedroom window in Thailand. The poor lizard got a shock when the tree was pushed and fell over. It left us alone at night after that.

   Bananas have an interesting history. It is believed that they originated in Malaysia and were spread from there by travellers across South East Asia through to India in South Asia. They are mentioned in 6^th century BC Indian manuscripts, in Pali writings and Alexander the Great first tasted them around 327 BC in his campaign in India. Contrary to some beliefs, he did not introduce them to Europe. They were cultivated in China in 200BC but didn’t become popular until the early 20^th century, as they were considered exotic fruit. Somehow they found their way to the island of Madagascar off the south eastern coast of Africa, and were discovered by the Arab slave traders and taken to Guinea in West Africa, where the Portuguese explorers found them in 1402. They introduced them into the Canary Islands, and they were cultivated there. A Portuguese Franciscan monk took them from there to the Caribbean island of Santa Domingo in 1516 and by 1633 a greengrocer was selling the exotic banana in a shop in London. There is a wood cut engraving of a bunch of bananas in Gerard’s “Herball” in the 1633 edition, although it is not known how the banan came to be on British soil. In the days before refrigeration the fruit could not have survived a voyage from the Caribbean, so perhaps they were grown in hot houses in the UK. However, this is pure speculation as no one actually seems to know how they got to that green grocer’s shop. They didn’t arrive in America until they were sold at a festival to commemorate the 100^th anniversary of the Declaration of Independence in Pennsylvania in 1876 when they were sold for 10 cents each, wrapped in silver foil.

   Now the banana is one of the world’s most popular fruit after the tomato, ranked at number two or three. In the UK alone, people eat around 12 kgs of bananas per head every year and that’s a lot of bananas.

   The banana has been so popular that it has inspired songs such as “Yes, We Have No Bananas” by Frank Silver and Irving Cohn, from the Broadway revue of the early 20^th century. This was popularized once more in Britain during the Second World War when there were no bananas imported, much to the disgruntlement of the population. Then there is the Jamaican mento (a precursor of reggae and calypso) folksong “The Banana Boat Song” (a.k.a. “Day-O”) popularized by Harry Belafonte in 1956.

   Of course there are the old music hall jokes of people having the misfortune to slip on a banana skin too. We also have the term Banana Republic to describe a small country which is not democratic or economically and politically stable, and Woody Allen’s film “Bananas” from 1971. Then there’s the term “to go bananas” meaning to be temporarily crazy.

  Bananas are packed with fibre and so prevent constipation so reducing the risk of colon cancer and piles. If you eat a banana a day you will lower the risk of getting many diseases. They are good for anaemia because of their iron content and are rich in potassium, which means that they are good for brain power. The US Food and Drug Administration have allowed banana producers to claim that they can reduce high blood pressure and help to minimize the risk of strokes. They have vitamins A, C and B-complex vitamins along with other minerals, zinc, calcium and magnesium so have powerful antioxidant properties. They also contain tryptophan (an amino acid)which the body converts to serotonin, known as the happiness substance, which helps lift depression and regulates moods so is good for PMS/PMT sufferers as vitamin B6 regulates blood glucose levels and is effective with serotonin. The B-complex vitamins also calm the nervous system, and sufferers from Seasonal Affective Disorder (SAD) also benefit from eating bananas. They are also good to soothe the stomach, and have an antacid effect so relieve heartburn and indigestion. Banana milkshakes are good for hangovers, especially if honey is added as the milk rehydrates the body and soothes the stomach while the honey increases depleted blood sugar levels. The bananas also calm the troubled stomach. Bananas are also good for people with stomach ulcers and even the skin can be used to relieve the irritation caused by insect bites. Put the inside of the skin on the bite for more or less instant relief. People also swear that if you put the inside of a banana skin on a wart and secure it with a sticking plaster, it will get rid of the wart. Bananas are also good for the eyes, as are carrots and wimberries.

   The recipe below is a favourite in Britain and although it is not particularly healthy it is delightful if you are not a diabetic.

BANOFFEE PIE

Ingredients

Base

4 oz melted butter

10 oz digestive biscuits (wheat biscuits), crushed

Filling

4 oz butter

4 oz soft, dark brown sugar (muscovado)

400 gr condensed milk

Topping

4 small bananas, chopped

300 ml double (thick) cream, whipped lightly

Method

First of all grease an 8inch loose bottomed cake tin and then mix the melted butter with the crushed biscuits.

Put this mixture into the tin and flatten it so that it coats the bottom of the tin and the sides up to 1½ inches, evenly.

Put in the fridge to chill while making the filling.

Put the sugar and the butter in a pan and melt the butter over a low heat, stirring constantly until the butter has melted and the sugar has dissolved, then slowly add the condensed milk and continue stirring.

Bring the mixture to the boil, stirring continuously and when it starts to boil, remove the pan from the heat.

Pour the mixture into the base and chill for at least an hour.

Just before you are ready to serve the pie, mix the bananas with the cream and pile on top of it.

You can also add walnuts to the cream and top it with grated chocolate or drizzle melted dark chocolate over it. Delicious!

This has Taste and is a Treat.

STRAWBERRY - HISTORY AND MEDICINAL USES: STRAWBERRY AND CUCUMBER SALAD EASY RECIPE

STRAWBERRIES, FRAGARIA x ANANASSA

It’s strawberry and cream time again, although in Pakistan strawberries (also called the same in Urdu) they are a burgundy colour rather than the red of European strawberries. To me they are irresistible, although some people are allergic to them and so are others if they eat too many of them at a sitting. They can bring out a red rash on sensitive skins, so eat them in moderation.

  Wild strawberries, Fragaria vesca, grow in many parts of the world, and these have a very different taste from the common or garden strawberry that is ubiquitous today. Fragaria in Latin means fragrant, which aptly describes this fruit. This should not be surprising as they are members of the rose family of plants. Strawberries are delicious for tortoises and green snakes, as I know from first-hand experience. The tortoise I had as a child once frightened me because its mouth was red and I thought it was bleeding, but on closer inspection it had been gorging on strawberries in the garden and was covered in their sweet red juice. In Greece little green snakes, which are not particularly venomous, tend to gather in strawberry fields, so be careful.

  The strawberry we know today was developed early in the 18^th century after a Frenchman took seeds from Fragaria chileonensis, the South American variety, back to Europe and successfully crossed these with the Virginian strawberry which was imported from North America into Europe. This hybrid is the strawberry we have today, although there are now many cultivars.

  The strawberry is the only fruit so far discovered which has seeds on its exterior, and they can contain as many as 200 seeds. They are rich in vitamins and minerals as well as containing amino acids. Beta-carotene is also present in strawberries so they are a valuable, as well as delicious, fruit to include in our diets. They have a high sugar content, though so are not so good if you are trying to lose weight. Among other things they contain vitamins A, C, E, K and the B-complex vitamins, and are a good source of calcium, iron, potassium, phosphorous, manganese, copper and zinc with a little selenium too. The vitamins and minerals present in strawberries have potent antioxidant properties so they are very good for our health. They are also rich in bioflavonoids and some of these can reduce the rate of reproduction of cancerous cells, although not all phytonutrients and bioflavonoids in the strawberry have been identified, it is believed.

  They are good for us as cosmetic preparations too, as if you cut a strawberry and apply it to your face, it will remove a slight sunburn and whiten the complexion. If it is a bad sunburn you should apply strawberry juice to the affected area and leave it on for half an hour before rinsing it off with warm water. Try to avoid using soap to wash it off though as this may cause irritation.

   Strawberry roots have been traditionally used in medicine to make a tisane, as have the leaves which is said to stop diarrhoea and dysentery. Take a handful of fresh leaves to a cup of boiling water and allow them to steep for 10 – 15 mins before straining and drinking a few cups a day.

   Strawberries are wonderful on their own, but you could try this salad with a difference.

STRAWBERRY AND CUCUMBER SALAD

Ingredients

½ kilo fresh strawberries

1 cucumber, peeled and cut into slices

freshly ground black pepper

Method

Halve the strawberries and mix with the cucumber slices.

Grind black peppercorns over them to taste.

This might sound a little strange, but the pepper really brings out the flavour of the strawberries. You can use the cucumber peel as a skin toner and place a slice of it over each eye to get rid of puffiness.

This has Taste and is a Treat.

BANABA TREE - INFORMATION: MEDICINAL BENEFITS AND USES OF BANABA TREE: HOW TO MAKE BANABA LEAF TISANE

BANABA TREE, PRIDE OF INDIA, LAGERSTROEMIA SPECIOSA

The Banaba Tree or Pride of India has many other names including Queen’s Flower and Crape Myrtle.  It is native to the Indian subcontinent where it grows wild and cultivated, and to the Philippines, South East Asia, Indonesia and Australia. It has been introduced into parts of tropical Africa, Jamaica and the USA. At the beginning of the year it starts to lose its leaves which have turned bright red or orange by that season. It can reach heights of up to 25 metres and is fast-growing (so is used as a nurse tree for slower growing saplings) with an extensive root system so is useful to stop soil erosion. It is also used as a living fence, and various items are made from its wood, including poles, decorative items and furniture. It is also used for construction and cut down for fuel by local people, who also use it for charcoal. Its bark produces a yellow dye too. However since its medicinal properties have been recognized by the West it is now an important medicinal plant and has been used for thousands of years in the Indian subcontinent as well as the Philippines and the rest of South East Asia to treat diabetes and low blood sugar levels.

   It contains corosolic acid, ellagitannins (in the fruit and leaves), triterpenoids, amino acids and flavonoids. Extensive studies of the leaves made in Japan confirmed the use of extracts from the leaves for diabetes. The corosolic acid lowers blood pressure and has insulin-like properties as do some of the amino acids, and this is what makes it so attractive to researchers. The leaves contain the minerals manganese and zinc among others, and it has been discovered that one of the side effects of banaba is very positive as it helps reduce weight and so banaba can be found in many weight control formulae in the US. Extracts obtained from the seeds (said to be narcotic) have powerful antioxidant properties and the ellagic acid compounds in banaba are being researched to discover if they can help in the treatment of HIV. Banaba may have antibiotic properties too. In fact it might provide a few “wonder drugs” after more research has been done into its properties and their effects on people. The whole plant can be used medicinally but not all parts have been researched as yet.

BANABA LEAF TISANE

Ingredients

1 cup chopped banaba leaves

2 cups boiling water

Method

Boil the leaves in water for 30 mins.

Strain and drink.

This has Taste and is a Treat(ment).