ALOO CHOLAY ( CHANA CHAAT): HOW TO MAKE DELICIOUS POTATO AND CHICKPEA DISH

ALOO CHOLAY RECIPE

This is very tasty and the imli (tamarind) water makes this dish special. However some people don’t like it so you can serve the water separately. If everyone likes it then stir it into the mixture. People eat it during Ramadan to break their fast as it is light and easy to eat. The main meal is served later.

  In India and Pakistan this is a very popular dish and there are many street vendors who sell it. People take advantage of this as it can be time-consuming to make as here the chickpeas are soaked overnight and then cooked for hours until they are tender.

Ingredients

½ kilo potatoes peeled and boiled whole in salted water.

250 gr chickpeas cooked until tender (in salted water)

2 onions, finely sliced, or chopped into small pieces

2 tomatoes chopped into small pieces

2 green chillies, finely sliced

½ handful fresh mint leaves, finely shredded

100 gr imli (tamarind) boiled in four glasses of water and the liquid reduced by half

4 tbsps lemon juice

1 tbsp garam masala powder

1 tsp freshly ground black pepper

chilli powder and salt to taste

Method

Leave the potatoes to cool and then cut them into cubes.

Drain the chickpeas and add them to the potatoes.

Now add the vegetables and mint leaves. Mix well and add the spices and lemon juice and mix well. At this stage it can be put in the fridge for later use.

When ready to serve, put on plates and serve imli water separately. It is better not to put the mixture in the fridge with the imli water already in it.

This has Taste and is a Treat.

WHAT IS PEEPAL? SACRED FIG TREE: FOLK REMEDIES, CUSTOMS AND MEDICAL EVIDENCE: PEEPAL PICKLE RECIPE FOR HEALTH

PEEPAL, PIPAL, BO TREE, SACRED FIG TREE, FICUS RELIGIOSA

The Peepal tree is known by many names in the Indian subcontinent, including Bodhi tree, Sacred tree, Ashvatta and the Buddha tree. It is a large fast-growing deciduous tree that has leathery green heart-shaped leaves and a spreading crown. It is thought to be the female counterpart of the bohar or banyan tree, and they should, it is thought, be planted near to each other. In one custom a young person plants a peepal tree and a bohar tree close to home and there is a ceremony in which the trees are ‘married’. This will protect the home and the young person from misfortune it is believed. As a member of the Ficus family its fruit are purple figs like those of the Punjabi fig tree and both ripen in May. It is sacred to Buddhists and Hindus and people leave coloured silks on the tree as they pray for increased fertility, children and a happy long life.

  In the past women who were infertile would stand under a peepal tree in spring when or after it rained and open their mouths to catch the water that drained from the new leaves. It is said that this worked for some.

  Another remedy for a woman’s infertility is to take 10 leaf buds and an eighth of a litre of cow’s milk and boil this until the milk has gone. Leave to cool and eat it. You can eat the same amount twice a day or more for seven days and Insh’allah Allah will help.

  It is said that Buddha achieved Enlightenment while sitting under a peepal tree, and its leaves are used in religious ceremonies. It is a symbol of peace and Enlightenment and a personification of Buddha. For Hindus it is sacred to Vishnu who was born under a peepal tree, and it is a sin to destroy either this tree or the banyan.

  Some Indians preserve the leaves of this tree by painting them with gold acrylic paint and they are then decorations with religious significance. A deep red dye is obtained from the bark, but this is of secondary importance, as the peepal tree is a religious and medicinal tree.

  All parts of the tree are used in folk medicine, with the juice from the leaves being used for ear ache. People heat the leaves over a flame and collect the juice from them. The powdered bark is used to heal wounds, and used in a poultice to reduce the glandular swelling when children have mumps. The root bark is used in preparations for stomach problems while the roots are used for gout and are also chewed to prevent gum diseases. The fruit, like all figs is used as a laxative and to prevent constipation; it is also employed to promote digestion and stop vomiting. It is believed to be good for the heart, to cure bad breath and figs quench thirst. The powdered fruit is given to people with asthma. The seeds are used as a diuretic and to cure urinary tract disorders, and sometimes the leaves are used to cure constipation if the fruit is not available. Parts of the tree are used for jaundice and it is also said to stop palpitations and strengthen the heart.

  One remedy for constipation is to dry the leaves in the sun then grind them to a powder, mix with gur (jaggery) and anise then mix with water and drink. For dysentery fresh peepal leaves and coriander leaves are given with sugar and chewed slowly.

  In folk medicine to quench a thirst you take the bark of the peepal tree and burn it until it becomes charcoal, then put it in a glass of water and drink the water. (This is similar to a remedy my father gave me as a child, if I had been vomiting; he would take an ember from the fire and put it in a glass of water and I would have to drink it. It didn’t taste bad and it always worked.)  For diarrhoea again burn the bark and use the charcoal, but crush it and mix with a little water to form a paste, and put ½ tsp on the tongue then swallow it with water. (This is for babies and young children.)  To bring out bruises and relieve swellings take the bark and crush it with a little water so that it forms a paste, then put this on the affected area and the bruise will start to appear or the swelling will go down. If you have frequent nosebleeds, grind the bark and soak in water overnight. Strain, add sugar and drink the water in the morning before you get out of bed.

  In Ayurvedic medicine, the bark is for diarrhoea, dysentery, piles stomach problems, gonorrhea burns and used as an anti-inflammatory. A decoction of the bark is given for gonorrhea, hiccoughs, skin diseases and vomiting. It is said to have cooling properties. The leaves and tender shoots are purgative and have wound-healing properties and are given to cure some skin diseases. The juice of the leaves is for sexual problems, such as erectile dysfunctions and impotency, and is thought to be an aphrodisiac. It is also used to treat asthma, diarrhoea, toothache and gastric problems as well as migraines, eye problems and scabies. A decoction of the leaves is used to kill the pain of toothache. The dried fruit is used to treat T.B., fever, paralysis and piles, and the seeds are cooling and used as a laxative. The latex from the tree is used for neuralgia, inflammation and piles, so it has the reputation of being a cure-all.

  The fruit contains pinene as does the Chaste tree and wormwood, as well as limonene, also found in citrus fruits such as lemons and citrons. Parts of the tree have tannins which may possess the ability to increase collagen which would promote wound-healing. The figs help the body produce serotonin which is a mood enhancer, and the peepal tree can help in diabetes as it lowers blood glucose levels.

  Clinical trials have shown that many of the traditional uses of the peepal tree have a sound basis, as it has been shown that the tree has antifungal properties, antimicrobial ones, is a source of antioxidants, can help stop convulsions, is immunomodulatory, can lower blood cholesterol levels, can help with asthma, is estrogenic, can enhance cognitive powers and mood, has some pain-killing properties, and can kill intestinal worms. The root contains phytosterols, amino acids, phenolic compounds and furanocoumarins. The bark contains tannins, saponins, flavonoids, steroids, terpenoids and cardiac glycosides.

  More research is to be done on the peepal tree, but it seems as though traditional healers, once again, know what they are doing when it comes to plant medicine.

PEEPAL PICKLE

Ingredients

leaf buds (young leaves before they open) of peepal

water

salt

mustard oil

Method

Wash the leaves carefully and then boil them in water to get rid of the sour taste; then discard the water.

Sprinkle salt over the leaf buds and leave them in the sun to dry off.

When the water has evaporated, put them in a glass jar with a tight-fitting lid. Pour mustard oil over them to cover them and put on the lid.

Leave the jar in the sun for 2 days and the preserve will be ready.

Use this as a tasty remedy for bouts of sickness and diarrhoea.

If you have fever, take 1 tbsp of the pickle and it will soon go.

This has Taste and is a Treat(ment).

WHAT IS EPHEDRA DISTACHYA? SEA GRAPE - HISTORY, USES AND HEALTH BENEFITS

SEA GRAPE, EPHEDRA DISTACHYA

The sea grape is native to Central and Eastern Europe, although other species of Ephedra grow in Asia , eastern and North Africa, Europe and both North and South America, in arid zones. It likes sandy places, hence the name sea grape, which is the same in Turkish, deniz usumu and French, raisin de mer. It has needle-like leaves which are the stems on which the usually yellow flowers and edible red fruit grow. Its seeds are dark brown, glossy, smooth and oval, with 2 per fruit. The evergreen stems may be erect or recumbent, and grow to between 25 and 100 cm long or tall, and can be harvested and dried for later use at any time of year.

  In China and the Indian subcontinent Ephedra species have been used in traditional medicine for centuries, for bronchial complaints, asthma and allergies such as hay fever. Dioscorides also used Ephedra and it was used in traditional medicine in Europe during the 15^th to the 19^th century.  The German Commission E has approved the use of Ephedra for mild bronchiospasms and related problems.

  Ephedra contains ephedrine which has similar effects to amphetamines and to the adrenaline naturally produced by the body. Its use has been prohibited in all international sporting events as it is considered a performance-enhancer. Ephedrine can cross the blood-brain barrier and triggers the brain to release dopamine, so stimulating the central nervous system. In the short term this enhances moods and improves alertness, while decreasing feelings of fatigue and increasing physical activity. Ephedrine, which is an alkaloid, was given to Japanese kamikaze pilots in World War II, reportedly.

  Ephedra has had some fame as a weight loss herb, although alone it is not terribly effective; combined with caffeine or aspirin its effects are enhanced. In fact it works better for allergies when used in combination with other herbs such as Thymus vulgaris (thyme), Primula veris (cowslip), Hyssopus officinalis, (Hyssop), Urtica dioicea (nettles) or Chamaemelum nobile (Roman chamomile).

  In Ayurvedic medicine Ephedra is used for arthritis and edema, principally.

  It should only be taken on a doctor’s advice and should not be used with monoamine oxidase (MAO) inhibiters and people with high blood pressure, angina, glaucoma, prostate diseases and hyperthyroid problems should avoid it.

  

JUPITER'S SAGE - HEALTH BENEFITS AND USES

JUPITER’S SAGE, SALVIA GLUTINOSA

Jupiter’s Sage, or Jupiter’s Distaff or Staff is a member of the sage family and is a Lamiaceae or Labiatae. It has both culinary and medicinal uses, although these are not well documented. It is native to Central and Eastern Europe and West Asia, growing in damp places and in deciduous forests. It has aromatic leaves which are or were, at least used in country wines. It produces a sticky, edible gum and this gives rise to other names for the plant which include Sticky Sage and Glutinous Sage.

  It has heart-shaped green leaves and yellow flowers which are dotted with maroon or red-brown marks. Not much research has been done on this plant although what has been done suggests that it could be useful medicinally.

  The gum contains triterpenes, which include friedelin, β-amyrin, 11a-hydroxy- β-amyrin and epialauserol; 15 diterpenoids have been isolated from the dried roots of this plant, among them isotanshinone which is a new natural product. Eleven new compounds were also found.

  The plant also contains linalool which is used in perfumery, is a natural insecticide and comes form various plants including lemons and bergamot; also nonanal and β-Ocimene. The essential oil proved in lab tests to be effective against E.coli and Staphylococcus aureus so it has antibacterial properties. This leads one to believe that it is useful against some gastro-intestinal problems, so perhaps this is how it is used in folk medicine in places where it is indigenous. However this is purely speculation.

  Researchers think that it might be useful in preparations with antiepileptic, antiarhythmic, analgesic and spasmolytic effects.

  It also contains the bioflavonoids which are actually flavones, apeginin and luteolin. The latter has antioxidant properties as well as anti-inflammatory ones and is believed to be an immune system modulator. Scientists also believe that it has cancer preventing properties.

Although some research has been done on Jupiter’s Sage, more needs to be done so that scientists can discover what the new substances they have found in this plant can do to keep us healthy.

  The pictures are from Luirig altervista.com which has some wonderful plant pictures of many plants.

 

MACADAMIA NUTS - HEALTH BENEFITS AND USES: BUTTERNUT SQUASH WITH MACADAMIA NUT TOPPING RECIPE

MACADAMIA NUTS

The Macadamia nut trees are native to Australia and indigenous to the rainforests of south eastern Queensland and New South Wales. They were a staple food of the Aborigines for thousands of years before they were found by the “white fella” in the shape of Allan Cunningham in 1828.  They were named after John Macadam, a chemist and member of the legislative Assembly for Castlemaine, Victoria. (Yes, the 4X Castlemaine) as he was largely responsible for them being cultivated.

  The two types of macadamia nut trees that grow in Australia are the Macadamia integrifolia or the smooth-shelled macadamia nut and Macadamia tetraphylia, the rough-skinned nut. Where their territories meet there are hybrids of these trees.

  They can grow to height of between 30 and 40 feet and can spread almost as wide, so they are not small trees. The very hard seed casing is covered in a green husk which splits open as the nut ripens. M .integrifolia has creamy white flowers, while M. tetraphylia has cream to pink flowers, none of which have petals; they are more like the male catkins of the hazel tree.

  The macadamia tree was introduced into Hawaii in 1881 and was used for ornamental purposes and reforestation. It can produce fruit after five years of being planted although it is generally not commercially viable until the tenth year. The nuts take 6 to 7 months to mature after the flowers drop and have to be left to ripen on the trees; they are then dried to produce the nuts we buy.

  The shells can be used as mulch as can the husks, which also make good fertilizer, so nothing of the nut is wasted.

  You can eat them as snacks in the same way the Greeks eat pumpkin seeds or passé tempo, or they can be used in cooking, for desserts, or main meals. They were once marketed in something called “almond coffee” although now hazel nut coffee is more popular. Unfortunately if you have an allergy to other nuts, such as walnuts, pistachios and pecans you should avoid macadamia nuts too. They can be used for ice creams, salads, roasts and casseroles and the dish below is a good starter or vegetarian main course with a baked potato and broccoli.

  They are full of vitamins and minerals and contain all 8 essential amino acids, as well as non-essential ones, and have particularly potent antioxidant properties. They help balance the Omega-6 and -3 fatty acids in the body and are rich in potassium, phosphorous, iron, magnesium and calcium, and also contain selenium, zinc, and copper. As for vitamins they have some B-complex ones, vitamin A and a little vitamin C. They contain tocopherols and tocotrienols which are derivatives of vitamin E, as well as phytosterols, for example sitosterol.

  Because they are high in fibre, they help prevent constipation, diverticular diseases, Irritable Bowel Syndrome, piles and reduce the risk of bowel cancer. They have the highest known level of palmitoleic fatty acid, which is found in beneficial fish oils such as that from salmon and mackerel, and which is at an even higher level than in olive oil.

  The Australians have done and are doing several research projects on the health benefits of the nuts, including a dietary trial to measure the part they can play in the reduction of the risk of heart disease, diabetes, rheumatoid arthritis, high blood pressure, cancer and related diseases. One project is investigating their antioxidant potential and another is trying to determine the effect of the nuts in protecting the brachial arterial wall which is associated with arteriosclerosis. They can act as modulators of the immune system and they may reduce the incidence of heart disease, according to earlier trials. They can also lower blood cholesterol levels.

  For some reason they are not as popular in Britain as they are in Australia, South Africa, the US and the rest of Europe, although I remember eating them as a child and loving their taste.

.

BUTTERNUT SQUASH WITH MACADAMIA NUT TOPPING

Ingredients

1 cup double cream

2 tbsps sage, finely shredded

1 tsp finely chopped fresh thyme

3 cloves garlic, finely chopped

salt and freshly ground black pepper to taste

1 small butternut squash, peeled, seeded, thinly sliced and cut into three pieces

6 oz feta cheese, crumbled

6 oz mozzarella, grated

½ cup freshly chopped macadamia nuts

Method

Preheat oven to Gas Mark 3/ 325° F / 165° C.

Grease a deep oven proof dish.

Whisk together the double cream, sage, thyme, garlic, salt and pepper.

Layer half the feta and a third of the mozzarella in the bottom of the dish, and then put a layer of squash and again the rest of the feta and another third of the mozzarella.

Now add another layer of squash and pour the cream mixture over it. Top this with the rest of the mozzarella and put in the oven.

Cook for 45 mins or until the squash can be pierced with a skewer or knife.

This has Taste and is a Treat.

 

WORMWOOD HERB - HEALTH BENEFITS AND USES: HOW TO MAKE WORMWOOD TISANE

COMMON WORMWOOD, ARTEMISIA ABSINTHIUM, AFSANTIN IN URDU

Common wormwood is, like rue one of the bitterest herbs and has gone down in literature as a synonym for bitterness or something which is disagreeable in the extreme. It gets the name Artemesium from the goddess Artemis who was also the Roman goddess Diana. Legend has it that she found the Artemisia herbs and gave them to Chiron the centaur so that he could practise medicine. The Greek word ‘apsinthon’ means without pleasure, which is probably a reference to wormwood’s bitterness.

  The plant has a tall flowering stem which can grow to 2½ feet tall and has silky white hairs on it and green-yellow flowers in July through to October. It likes shady places and is native to Britain, unlike the Roman Wormwood. Of all the wormwoods this Common one is the strongest and most bitter. It’s best to gather the tops when they are in flower and make a tisane with them, so you don’t become nauseous as you can if you make an infusion with the large leaves at the base of the plant. You can dry these flowering tops and store them for later use.

  Wormwood has been used in medicine for thousands of years and is mentioned in the Eber’s Papyrus, one of the oldest existing Egyptian herbals, dating from about 1552 BC. The ancient Egyptians used it for menstrual problems, for fevers, as a tonic and antiseptic. It was used by both Pliny and Dioscorides, who employed it to get rid of internal worms and for the digestion. In the Middle Ages in Europe it was used to remove tapeworms from the gastrointestinal tract. It is still used in parts of Italy today to stimulate the appetite, and in Pakistan it is used by the traditional healers, or hakims for liver problems, including hepatitis, to purify the blood, for jaundice, diabetes, skin diseases, to cure allergies, nausea and vomiting as well as a remedy for tetanus and as a brain tonic.

  The flowering tops have been preferred through the ages as they are not as strong or bitter as the rest of the plant, although the whole plant can be used. The base leaves which form before the stalk appears make a strong potion, and some of the old herbalists recommended these leaves for their infusions and tinctures. The ancient Greeks and Romans believed that wormwood was an antidote for poisoning by toadstools, hemlock and bites from Sea Dragons. It is also supposed to be good for flatulence, and epilepsy as well as a wonderful digestive aid.

  There has been quite a lot of research done on A. absinthium, perhaps because of the notoriety it had in the late 19^th and early 20^th centuries when it was used to make absinthe, the liqueuer that was subsequently banned in many countries. However it would seem that this infamy was undeserved, as it is neither a hallucogen nor addictive. However if you take an infusion of it the recommended daily dose is low, three wineglassfuls a day. It contains thujone which has a recommended daily dose of 3 milligrams and it should only be taken for a maximum of two weeks. Like the oil of the Chaste Tree, it contains pinene too.

  It may help patients with Crohn’s Disease, as it was reported in one small study that it has a “steroid-sparing effect” and improved the mood and quality of life of patients with that disease. It has potent antioxidant activities, and so research is underway to see if it can be used as a base for anti-cancer drugs. The freshly extracted volatile oil from the plant has anti-bacterial effects on some strains of bacteria, and it is effective against candida or thrush.

  It was believed that if wormwood was carried around the waist it would protect against harm, and it was used in psychic and spiritual work, to invoke benign spirits. The Physicians of Myddfai used it, mainly in combination with other herbs for a number of illnesses. Here are some of their remedies. The first is for fevers.

  “There are four kinds of fevers, deriving their origin from the summer, viz. latent fever, intermittent fever, ephemeral fever, and inflammatory fever. The fifth fever is typhus, and this kind proceeds from the brain. A latent fever is relieved by an emetic, a cordial, and cauteries. Thus it originates; from the over generating of tough humor in the stomach, from which results a distaste for food, and lassitude during summer. The mugwort, madder, meadow sweet, milfoil, hemp, red cabbage, and the tutsan, all these seven herbs enter into the composition of the medicine required. Whosoever obtains them all, will not languish long from a wounded lung, or need fear for his life. Any of the following herbs may be added thereto, butcher's broom, agrimony, tutsan, dwarf elder, amphibious persicaria, centaury, round birth wort, field scabious, pepper mint, daisy, knap weed, roots of the red nettle, crake berry, St. John's wort, privet, wood betony, the roots of the yellow goat's beard, heath, water avens, woodruff, leaves of the earth nut, agrimony, wormwood, the bastard balm, small burdock, and the orpine.

 Thy also believed in fasting and had different advice for each month; here is their advice for May: -

“Do not eat sheep's head or trotters, use warm drink. Eat twice daily of hart's tongue, fasting. Take a gentle emetic. Use cold whey. Drink of the juice of fennel and wormwood.”

They also thought that it would be beneficial as an antidote to a snake bite, (adders are the only native British snake)

 “For the bite of an adder. Mix the juice of the fennel, of radish, rue or wormwood, with oil, let the patient drink the same, or eat it.”

 The next remedy was for “ague” or fever, but the prayer or pater noster was to be said, perhaps in case the remedy didn’t work.

  “Drink the juice of rue in wine, swallow three grains of coriander, drink celery (apnium) in water, (sweetened,) and collect plantain whilst saying your pater noster, and drink it infused in wine and pepper. Take the juice of the mugwort bruised, the juice of the wormwood, and tepid oil. Then anoint your whole body on one side three days successively, and it will cure the ague for you cheap.”

  Apart from being used in the making of absinthe, which is seeing a revival in the 21^st century, it is used in Italian Vermouth and in bitters which are used to aid digestion and cure hangovers. It was also used before hops for brewing beer.

  Some superstitions about wormwood were about seeing your future spouse if you took marigold flowers, a sprig of marjoram, thyme and a little wormwood, dried them in front of a fire and ground them together to a fine powder which was sifted through a piece of lawn, then mixed this with virgin honey and vinegar, and anointed yourself with it before going to bed on Saint Luke’s day, invoking the saint with these lines

   “St Luke, St Luke be kind to me,

     In dreams let me my true love see.”

You would see your “true love.”

  It is an effective insect repellant, and this verse from Tusser’s “July’s Husbandry” (1557) illustrates this well.

  “While wormwood hath seeds get a handful or twaine

    To save against March, to make flea to refraine;

    Where chamber is sweeped and wormwood is strewne

    What saver is better (if physick be true)

    For places infected, than wormwood or rue?”

   If you put sprigs of wormwood in cloth in drawers or wardrobes, your garments won’t be attacked by moths or other insects.

  Wormwood has gone down in literature and is found in the Bible in the Book of Lamentations, Chapter 3 verse 19 as well as elsewhere, and is synonymous with bitterness and misery with gall so we get the phrase “wormwood and gall” in later literature. For example, Hamlet hears this speech of the actor laying the queen in the play within a play

  Player Queen: “O confound the rest!

                           Such love must needs be treason in my breast;

                           In second husband let me be accurst!

                           None wed the second but who kills the first!” 

Hamlet:            “That’s wormwood!” (Act 3 scene 2)

Dickens writing in the 19^th century also uses the phrase in “Martin Chuzzlewit” chapter 55 “I have summoned you here to witness your own work… because I know it will be gall and wormwood to you.”

  Wormwood preparations should not be used for young children, pregnant or lactating women, or people with severe liver or kidney diseases.

 

WORMWOOD TISANE

Ingredients

1 oz of the flowering tops of wormwood

1½ pints boiling water

Method

Put the herb in a pan and cover with the boiling water. Leave to steep for 10 minutes then strain and set some aside for later use.

Drink only a wineglassful for digestion, or to calm down. You might want to add honey or other herbs to this, as it is bitter, but warming and aromatic. 

This has Taste and is a Treat(ment).

SNOW LOTUS: SPECTACULAR SNOW LOTUS - AN AMAZING HERB

SNOW LOTUS, SAUSSUREA LANICEPS AND OTHERS

Saussurea laniceps is the white snow lotus pictured here. There are twelve types of Saussurea which grow in China and Tibet and they are used in traditional medicine. They have been used for centuries but now there are environmental concerns regarding the use of Saussurea laniceps and medusa (the purple one pictured here). Saussurea laniceps and S. medusa grow at heights over 13, 000 feet.

  One of the problems is that tourists are picking them and taking them home as souvenirs of their trip, and as these plants are not fully protected, they are not breaking the law. They are protected only, it would seem on a sacred mountain in Tibet. The plants are harvested for their flowers, and so these are picked before the seeds appear, which means that the plants can’t propagate. The plants only flower once in a lifetime, so this is really bad news for their chances of survival.

   They are used for menstrual problems, headaches and stomach aches as well as to treat arthritis. In Tibet the flowers are combined with green tea to make Tibetan Taiyang green tea with snow lotus. In Tibet you can see the dried plants hung up in shops, ready to be sold either for medical use or to tourists.

   The Chinese are attempting to try sustainable harvesting of the plants and flowers, and are using Saussurea involucrata rather than S. laniceps as this grows all over China whereas the white S laniceps only grows in Sichuan, Sinkiang and Qinghai provinces. The plants are used medicinally and in cosmetic preparations. However the Chinese say they are beginning a programme and hope “with careful picking of the plants to ensure maintenance of the future supply of the herb.”

   There are 12 species of this plant in China and Tibet, but clinical trials have shown that S. laniceps has the most potent anti-nociceptive effect (which means it can inhibit messages from the brain telling the nerves that they are painful) followed by S. involucrata and the most potent anti-inflammatory properties of the three plants mentioned here. It would seem that all three possess different compounds which support their different uses in traditional medicine. New sesquiterpenoids and glycosides have been isolated from these plants and medical trials are continuing. They have antioxidant activities which come from the phenolic compounds and flavonoids found in the plants.

  Botanists have studied the wild plants, the plants in the protected area and those in Botanical Gardens around the world and have compared data which show that in he last hundred years, the S. laniceps has decreased in height by four inches. This has been ascribed to the fact that the larger plants have the largest flowers, so these are harvested, while only the smaller plants (with smaller flowers) are left to propagate. This could be really bad news for their continued survival, but as modern medical science advances, so other alternatives may be found for the cures these plants are used for currently.

BUTTERCUP ( CROWFOOT) - HISTORY OF USES - BEWARE OF BUTTERCUPS

BUTTERCUP, CROWFOOT, RANUNCULUS FAMILY

Buttercups are also called Crowfoot and are a common sight in Britain and the rest of Europe as well as the other continents, with different members of the family sprouting in waste land, meadows and lawns. They are names Ranunculus in Latin as a reference to the fields and meadows in which they are so often found. The buttercup family includes the Greater and Lesser Celandines, clematis, wolfsbane and larkspur.

  They grow along with daisies and are often found on lawns in Britain. As a child I liked to pick the flowers and hold them under people’s chins to see if they liked butter. If they did the colour of the buttercup would be reflected on their skin.

  Animals tend to avoid buttercups because they have an acrid taste and contain a poisonous toxin, protoanemonin which is a potent irritant and causes mouth ulcers and inflammation. Canny beggars in Europe used to use the buttercup to raise blisters and keep the sores open in order to attract more sympathy, and of course, money.

  In 1784 a Mr. Plunkett used buttercup leaves as “cure” for cancer. They are supposed to be effective if made into a plaster and put on the forehead to relieve a headache, and were also used to cure gout. The juice from Ranunculus acris the Meadow Buttercup was used to remove warts.

Corn Buttercup

  Ranunculus arvensis, the Corn Buttercup was thought to be extinct in Britain until it was discovered growing in Shropshire in July 2010. This one has a spiky seed head which gives rise to its names of Devil’s Claws and Hellweed. All buttercups produce around thirty seeds in each seed pod, and these, too are avoided by grazing animals.

  The yellow glossy colour of the buttercup is enhanced by the orange of its pollen and the colour attracts honeybees and other insects which pollinate it.

  Ranunculus bulbous contains a juice which provokes sneezing and this has been used to clear the sinuses and to cure some types of headache. This buttercup has a swollen bulbous part at the base of the stem, hence its name, and its juice can produce blisters if rubbed into the skin, so be careful next time you are tempted to pick a glossy buttercup.

DRUMSTICK TREE - TRULY AMAZING TREE: HEALTH BENEFITS AND USES OF DRUMSTICK TREE: DRUMSTICK CURRY RECIPE

DRUMSTICK TREE, HORSERADISH TREE, BEN OIL TREE, MORINGA OLEIFERA

The Drumstick tree has some truly amazing properties, both medicinally speaking and ones that help people in their everyday lives in hot countries. It is not to be confused with the Monkey pod tree, which has similar pods also called drumsticks. It is native to India, Pakistan, Bangladesh and Afghanistan, although it now grows in tropical areas in Africa and South America.

   It is one of Nature’s marvellous medicine trees with every part good for something. The leaves are amazingly nutritious and it is hoped that they could be the answer to malnutrition, as they possess, gram for gram, three times as much potassium as bananas, seven times the vitamin C content of oranges, 4 times the amount of calcium in milk and twice the amount of protein in milk and eggs, and four times the amount of vitamin A found in carrots. The leaf powder which is given to children suffering from malnutrition and breast-feeding mothers to promote lactation contains all 8 essential amino acids. The fruit contains the minerals magnesium, calcium, iron, vitamins A and C as well as some B-complex ones. The bioflavonoids found in parts of the tree include kaempferol and quercetin.

  Apparently it was known and used by peoples of the ancient world, including the Romans, Greeks and Egyptians. The seeds are brown and triangular in shape, and are used to purify water in Sudan and Malawi, and their oil is also used in perfumes and hair care products. The oil can also be used as a salad dressing, or as lubricating oil. They may be eaten raw, and are said to taste like peanuts, or roasted or powdered and made into a tisane. They are also used in curry dishes.

  The trees can be used to make living fences, and the crushed leaves are used in households for cleaning purposes. The wood produces a blue dye; while the gum that exudes from the trunk when it is cut is has the same uses as tragacanth (gond katira) and the powdered seeds are used to clarify honey and sugar cane juice. The leaves are a good source of biofuel, and the flowers can be made into a tisane or eaten as a vegetable and added to sauces (in the same way as kachnar buds). They are also processed and made into effective pesticides. The young fruit are used as green vegetables and can be pickled while the older fruit are used in sauces. Paper can be produced from the wood pulp of the tree and the tree is also used for fuel, making good charcoal.

  Apart from having highly nutritious leaves, the fruit is also a healthy nutritious addition to a dish, but it also has some remarkable medicinal uses, some of which have been supported by medical research. For example the fruit has a hypolipidemic affect on the fats in the organs which are excreted. The tree has potent antioxidant qualities and seems to have anti-cancer potential, as well as being able to detoxify the body. It has antibiotic qualities as well as pain killing ones, can lower high blood pressure and has antibacterial properties.

  In the Ayurvedic system of medicine it is said to cure or prevent around 300 diseases and in India the seeds are used to cure impotency and erectile dysfunctions, and to prolong a woman’s sexual activity. Parts of the tree are used to maintain regular menstruation and it is thought of as a “Mother’s herb”. It is used to reduce inflammation caused by rheumatism and arthritis, and a paste is applied to the forehead to stop headaches and joint pains.

  It is used to cure obesity, for all types of skin problems, diabetes, fever, eye problems, digestive disorders, respiratory tract problems, including to clear mucus and to stop coughs. It is said to stimulate the blood circulation and the nervous system, and to prevent infections of various sorts.

  Medical research is still being done on this tree and all its parts, but given that the leaves are so nutritious, it seems clear that they should be used in powder form for those in developing countries suffering from malnutrition.

DRUMSTICK CURRY

Ingredients

12 drumsticks, peeled and cut into 5 cm pieces

4 onions, thinly sliced

6 green chillies, slit lengthways

4 cloves garlic, finely chopped

oil or ghee for frying

tamarind (imli) pulp for 4-5 seeds

1 tbsp dry fried and ground cumin seeds

2 green cardamom pods, seeds removed and crushed

1 tbsp coriander seeds, dry-fried and ground

1 stick cinnamon or pieces of cassia bark

1 tbsp turmeric (haldi), powdered

1½ inch piece of ginger root, peeled and finely chopped

a few curry leaves

1 tbsp lemon juice

½ pint coconut milk

 Method

Heat the oil in a pan and add the onions, garlic, ginger and chillies and fry for 5 mins.

Add the spices and cook for a further 3 mins.

Now add all the other ingredients apart from the imli pulp and half the coconut milk.

Cook over a low heat until the drumsticks are tender.

Add the tamarind pulp and simmer for a further 5 mins.

Add the rest of the coconut milk, bring to the boil and then remove from the heat and serve with roti, naan or plain boiled rice.

This has Taste and is a Treat.

WHAT IS SATTU - HOW TO MAKE SATTU AND SATTU DRINK

SATTU; A REALLY REFRESHING DRINK WITH A DIFFERENCE

Along with skanjveen, tukh malanga and gond katira, sattu is a deliciously different drink which is a great thirst-quencher for sweltering summer days. It’s lemon barley water Pakistani-style. 

You can also add ground yellow dhal (channa dhal) or use wheat instead of barley if you prefer. The recipe below is for fresh barley.

SATTU

Ingredients

100 gr barley seeds

To prepare the barley: -

Soak the barley overnight in water, then the next day, drain them and leave them to dry in the shade.

Heat a heavy-based pan over a low heat and add the dry barley seeds and dry fry them until they turn brown. Be careful not to let them burn.

Remove them from the heat and allow them to cool before grinding them to a fine powder.

You can store the powder in an airtight container until you are ready to use it.

Sattu Drink for 1 glass

1 tbsp sattu (prepared as above)

1 tbsp fresh lemon juice

sugar to taste

water

ice

Method

Mix the sugar into the water well, add the lemon and sattu and mix together, add ice and serve.

This has Taste and is a Treat.