MARSH BARBEL ( HYGROPHILIA AURICULATA) - MEDICINAL BENEFITS AND USES

MARSH BARBEL, HYGROPHILIA AURICULATA

The Marsh Barbel is native to the Indian subcontinent, including Nepal and Sri Lanka, the Andaman Islands and the Nicobar Islands, as well as to Malaysia, South East Asia and parts of Africa, including South Africa, Senegal, Sudan, Cameroon, Guinea-Bissau, Nigeria and Mali. It has a few synonyms including Hygrophilia schulli and Asteracantha longiflolia and is known in English by many other names including the Temple Plant. It is a member of the Acanthaceae family and as the name suggests, likes to live in wet places. It can grow to 2 metres high or more, and has blue-purple flowers, with upper and lower “lips”. These flowers look a little like violas, or wild pansies.

  The whole plant is used in traditional medicine systems for a number of ailments. These include impotence and quality of sperm. The powdered seeds are given in milk to improve the male libido, so it is supposedly an aphrodisiac. It is used for liver problems, including jaundice, to treat urinary tract infections and for gout and oedema. It is said to have diuretic qualities.

  It contains vitamin C and flavonoids, phenolic compounds, saponins, steroid, terpenoids and cardiac glycosides.

  In Ayurvedic medicine the plant is used for rheumatism, inflammation, jaundice and other liver problems and as a pain-killer.

  Few clinical trials have been carried out on this plant, but the few that have were concentrated on proving the traditional uses of the Marsh Barbel. One study that was reported in the Journal of Ethnopharmacology in April 2006, conducted by M. Vijayakumar et al., concluded that it has “significant anti-diabetic activity along with potent antioxidant potential in diabetic condition.” However, the study was performed on rats and an extract of the plant used.

  In an earlier study reported in the same journal in 1995 reported by Singh A. and Handa S.S, concluded that it does act to protect the liver, but once again, the study was done on lab animals.

  While there is no doubt that the plant has medicinal value, given its traditional use over centuries, no scientific studies have been conducted on people.

 

SWEET ALMONDS, BELOVED OF THE MUGHAL EMPERORS; HISTORY, USES AND HEALTH BENEFITS OF SWEET ALMONDS

SWEET ALMONDS, PRUNUS DULCIS

Sweet almonds and bitter almonds are closely related to the peach tree and it is believed that they may have had a common ancestor. They are in the rose family and so are also more distantly related to the plum, cherry and apricot. A gum exudes from the tree which can be substituted for Gum Tragacanth. (gond katira).  Like the peach tree Prunus dulcis is native to the Middle East and Pakistan Syria, and Turkey.

  By 3,000 BC the trees were domesticated in the Middle East, and we know from archaeological evidence that wild almonds were eaten 8,000 years ago. They were spread throughout the Mediterranean by Egyptians, Greeks and Romans, and it is thought that perhaps the Romans took them to Britain.

  They have been used for centuries both as food and medicine. The ancient Romans thought they could stop a person becoming inebriated, and so, apparently did John Gerard, writing in the 16^th century. He believed that eating 5 or 6 would prevent drunkenness.

  Not surprisingly the figure in some preparations made by 12^th century Arab physicians, for bronchial problems and coughs. Here is one for coughs and pharyngitis; -

Take six dirhams each of gum arabic, gum tragacanth, starch, licorice juice, sugar, and confection, and five dirhams each of seed of decorticated quince, pip of the sugared gourd, and decorticated sweet almond. Bray them all, sieve, and add some concentrated and foaming julep. Boil until it forms a single whole. Remove and use" (Al-Samarqandi)

 This remedy was for hoarseness:-

“fleawort, quince seed, marshmallow seed, violet [seed], purslane seed, [seed of] the two cucumbers, [seeds of] lettuce, poppy, mallow, pumpkin, almond, sesame, and their oils..."

These ingredients were used because of their mucilaginous qualities.

  Another prescription, for a child’s cough calls for liquorice, tragacanth, sweet almonds, gum Arabic, and sugar all kneaded in mucilage of quince, which was then made into pastilles. Ibn al-Tilmidh (ca 1165).

  Gerard has this to say about them: -

'The oil newly pressed out of Sweet Almonds is a mitigator of pain and all manner of aches, therefore it is good in pleurisy and colic. The oil of Almonds makes smooth the hands and face of delicate persons, and cleanseth the skin from all spots and pimples.'

Almond oil from the kernels is still used in cosmetics and soap today, and used for dry skin in particular.

  Writing later in the 17^th century, Culpeper has this to say, concurring with the Arab physicians that almonds are good for the liver and the brain when used in almond butter, and have a feel-good effect: -

   'This kind of butter is made of Almonds with sugar and rose-water, which being eaten with violets is very wholesome and commodious for students, for it rejoiceth the heart and comforteth the brain, and qualifieth the heat of the liver.”

  In Greek mythology Phyllis was changed into an almond tree when her lover Demophon abandoned her. She was grief-stricken and she, or rather the almond tree she had become, seemed to have died. However, the lover returned and hugged the tree which burst into blossom, thus making it a symbol of love triumphing over death.

  The almond was popularized in cooking by the Mughal emperors, but prior to that a woman with dark sultry almond-shaped eyes was the epitome of feminine beauty in the Indian sub-continent. In cards the heart suite is called badem or almond in many languages in the Indian subcontinent today.

  Spenser in his 16^th century epic poem “The Faerie Queene” has this image of the almond tree:

Like to an almond tree ymounted hye
  On top of greene Selinis all alone,
    With blossoms brave bedecked daintily;
      Whose tender locks do tremble every one,
        At everie little breath, that under heaven is blowne.
      - The Faerie Queene
         (bk. I, canto VII, st. 32)

While Christopher Marlowe has these lines:

    “Like to an Almond tree ymounted hye

      Upon the lofty and celestial mount Selinis queintly dect

      With evergreen blossoms more white than Hericanas browes,

      Whose tender blossoms tremble everie one

      At everie little breath that thorow Heaven is blowen.”

It is not certain which poet did the plagiarizing.

Shakespeare in “Troilus and Cressida” makes an illusion to the saying prevalent in his day in Renaissance England, “an almond for a parrot” which was considered the height of temptation. His line is “The parrot will not do more for an almond.”

  In traditional medicine, then the almond has been used to cure a number of ailments and apart from the ones mentioned above it was also used for gall and kidney stones in the form of almond milk mixed with gum Tragacanth or arabic. (You can make almond milk by pounding sweet almonds in water.) The oil has been used to promote hair growth, while the leaves were used to treat diabetes. Bruised leaves, rubbed onto the hands will remove the smell of garlic, onions etc. Almonds have been used to treat cancer, asthma, indigestion, water retention, peptic ulcers and have been used as a laxative (they are much more palatable than senna and jamalgota for example), and have been added to the oil of the castor bean for the same purpose, to make the oil more pleasant to take.

  The tree has other uses too, as in Tuscany, Italy the slender branches were used for divining rods, like wands from the hazel tree, but not to find water or thieves, but hidden treasure.

  The nuts contain the minerals calcium, potassium, iron and phosphorous as well as some of the B-complex vitamins, beta-carotene, fatty acids and ascorbic acid (vitamin C). Hydrogen cyanide is present in both the leaves and nuts, so you should only consume them in small quantities. The nuts also contain amygdalin.

  The tree contains taxifolia which is a substance believed to be an anti-tumour compound, although research is still being carried out on it.

  Almonds are often found in bars of chocolate, ice cream, biscuits, cakes and desserts, as well as in biryanis (savoury rice dishes). You can also crush sweet almonds and add them to sattu for a refreshing, cooling summer drink. This is a folk remedy for gall and kidney stones.

 To try a recipe using almonds, why not see our biryani recipe?

WHAT IS JOO? BARLEY: HEALTH BENEFITS, HISTORY AND USES OF BARLEY: HEARTY BARLEY STEW RECIPE

BARLEY, JOO IN URDU, HORDEUM VULGARE

Barley and wheat are two of the most ancient crops and there are archeological records of barley being used in the Stone Age Lake dwellings in Switzerland, and around the Sea of Galilee 8,500 years ago. Barley originated in Ethiopia and South East Asia, where it has been cultivated for over 10,000 years. The first known recipe containing barley goes back to Babylonia and 2,800 BC. A barley water drink has been prepared throughout the ages, and one of the traditional drinks in the Indian sub-continent is sattu, which is very refreshing and cooling on hot summer days and nights.

  The ancient Greeks had the goddess Demeter who was the goddess of agriculture and barley figured in the religious rites of her cult. Barley was an offering to the goddess and made into a drink during the celebration of the Eleusian mysteries. In Roman mythology her equivalent was Ceres. There was a cult of the Corn-Mother (corn being used as a generic term for grain crops) in Europe in ancient times. Barley was made into bread, sometimes along with rye, and was a staple throughout the Middle Ages.

  The ancient Greeks and Romans gave their athletes barley in their diets to give them stamina and the ancient Hindus also offered barley to their gods and goddesses. The Romans fed their gladiators on barley and they became known as “hordearii” or “eaters of barley”; so this is where the botanical name comes from.

Hulled barley

  In ancient China barley was a symbol of male virility as barley has heavy tops which contain many seeds. There is a folklore figure in English songs, John Barleycorn, who had to die in order for others to benefit from bread made from barley. This song has its origins in the 16^th century, but its roots seem to go back much further in time to the myths of Demeter, the mother of Persephone who was forced to remain in Hades for 6 months of the year, the Underworld because she had been tricked into eating 6 pomegranate seeds following her abduction. The song was revived by popular musicians in the late 20^th century as “John Barleycorn Must Die.”

  Barley was not only used to make bread, but was fermented to make alcohol, both beer and whiskey, and in Britain there is still a potent bottled drink called “Barley Wine.”

  This grain when whole or just hulled has many health benefits, containing as it does a large amount of selenium, and other minerals which include potassium, copper, manganese, magnesium, iron, phosphorous and zinc. As for vitamins it has some of the B-complex ones along with vitamin E. It also contains lignans which are also found in flax and pumpkin seeds, coffee, tea, red wine and nuts. It has antioxidant properties and is helpful to reduce the risk of heart disease and some cancers. It is good if you are prone to constipation because of the fibre content and this can also help in cases of diarrhoea. There is a long-term study of barley and its potential health benefits underway and preliminary results appear to confirm that a diet which includes barley can help stabilize blood sugar levels, although this has not yet been proved conclusively. It may also offer some protection against certain cancers. However the study still has a long way to go before results can be determined. The study centres on the beta-glucans that are contained in barley and is an effort to determine the effects of these not only on blood glucose levels but also on insulin. It is hoped that the study will help those suffering with Type II diabetes.

Pearl barley

  There is also some evidence to suggest that barley can help in a weight loss diet, although more research is needed in this area.

  The best barley to use is straight barley which had not been processed and this needs to be soaked overnight before using (see sattu), as does hulled barley which is the next best type to gain the maximum health benefits. Barley can be added to stews and sauces and has a nutty flavour and should be chewy, like al dente pasta. Try the recipe below. You can use it with chicken or beef or lamb for cold winter’s days, and because of the selenium it will give you a feeling of well-being.

  Pearl barley, pot or scotch barley and barley flakes have undergone a rigorous processing and do not have the same health benefits as the types of barley mentioned above.

  Like oats you can grind barely to a powder and mix with a little water to use as a face mask. You should apply the paste and leaves it to dry on your skin, before rinsing it off with tepid water, then splashing cold water on your face for the best effects. It is a good cleanser and will rejuvenate your skin, especially in winter when it may be damaged by the cold.

  Barley is very versatile and certainly has health benefits, unless of course you cannot take gluten.

HEARTY BARLEY STEW

Ingredients

100 gr barley (soaked overnight, drained and rinsed)

250 gr beef, cubed

100 gr beans of your choice,

  (chickpeas/garbanzos are good, soaked overnight)

2 large onions, sliced

4 cloves garlic, finely chopped

4-6 carrots sliced

1 stick celery (halved)

2 turnips, cubed

1 small swede, cubed

handful of fresh parsley shredded

1 tsp dried oregano or 2 tbsp fresh

1 tsp dried thyme or ajwain or1 tbsp fresh leaves

2 bay leaves, torn but whole

1 wineglass red wine

1 tbsp flour

olive oil for frying

Method

Heat the oil in a large pan and add the beef and seal well on all sides, then add the onions and garlic and fry for a few minutes.

Add the carrots and fry for a further few minutes.

Add the flour and stir well then add 2 pints water, slowly and bring to the boil.

Add the rest of the ingredients and bring back to the boil, adding more water if necessary.

Keep an eye on the water level and cook for two hours or until all the ingredients are tender. Do not add salt until the last half an hour as this will prevent the barley and beans softening.

Remove from the heat and remove the celery stalk. Adjust the seasoning and serve with fresh crusty bread.

This has Taste and is a Treat.

 

TEAZLE - BRUSHES AND COMBS A HISTORY OF USE

TEAZLE OR TEASEL, DIPSACUS SATIVA, FULLONEM AND SYLVESTRIS

Teazle has a long history in Europe, not because of its medicinal properties, but because of its use in the cloth-making industry. It is a relation of the thistles so is allied with the milk-thistle and the globe artichoke. It is a tall plant, growing to about 5 feet and depending on the genus has white, pink or lilac coloured flowers. It has large leaves around the middle and base of the plant, which are capable of holding dew and rain water, which was used to cleanse the face and as eyewash, as the water retained in the leaves was thought to have medicinal properties. The teasel cutters of old would drink this water to stimulate their appetites as well as to quench thirst. Because of its cosmetic use, it was called Venus’ Basin. The botanical name Dipsacus comes from the Greek dipsos meaning to be thirsty.

  It is native to Europe, West Asia and North Africa and there are 15 or so species growing around the world. In Britain there are the three listed in the title of this post. Teazels are naturalized in North America.

  The roots of the plant have been used in decoctions and infusions to get rid of warts, and to stimulate the appetite and as a diuretic. However the first year’s growth of the roots and leaves are preferred.

  Dioscorides, writing in the first century AD recommended that the roots could be made into an ointment for all skin eruptions, including cancerous tumours. It has also been used for jaundice and blockages of the liver.

  Birds feed on the seeds which come from the head of the teasel, and one plant can produce up to 2,000 seeds, so they can really feast on them.

  Teazles can be dried and used in dried flower arrangements, either as they are or painted (you can do this with a glossy nail varnish or with a spray).

  Teazles were employed in the cloth-making industry at least as far back as the Middle Ages, as they are mentioned in John Langland’s “Piers Plowman” of 1377. A rough translation is this: -

  “Cloth that comes from the weaving is in no way good to wear until it is fulled… and with the teazel scratched.”

  It was cultivated in Europe in the Middle Ages for use in this industry and was used by some manufacturers in the twentieth century. It was dried in “helms” (open sheds) in some English counties, which were made with the stalks of teazel.

  Gerard writing in 1597in his “Herball” distinguished between the wild teazel (Dipsacus sylvestris) and Dipsacus sativa, or garden teasel in this way, “the tame teasell is grown in gardens to serve the use of the fuller and clothworkers.” Culpeper, in his usual forthright way calls garden teasel “manured” but he called this Dipsacus fullonum and says that it has “prickly hooks”, whereas the wild form has straight spines.

  Children used to use the teazel heads to comb the hair of their dolls and in earlier times it was used to get knots out of hair and beards, giving rise to other old names, Brushes and Combs and Barber’s Brush.

  If you pick any teazel, be sure to wear gloves, as the thorns can be painful, and the skin can be irritated by the plant. It is included here for interest’s sake only.

QUININE AND GIN AND TONIC TREE: MEDICINAL BENEFITS, USES AND HISTORY OF CINCHONA TREES

CINCHONA TREE OR QUININE TREE GENUS CINCHONA

As the prototype for the drug aspirin is found in the willow bark, so quinine, the antidote for malaria was discovered in the cinchona trees, of which there are around 38 species. The tree is native to the South American continent and was widely used by the Incas for chills and fevers, including malaria. The Spanish conquerors discovered the uses it is said when the Spanish  Governor’s wife, the Countess of Cinchona got a heavy bout of malaria in 1638 and the Incas were prevailed upon to supply their antidote.  The ground bark of the “quinquina” tree to be drunk in water was the first “Indian tonic water”, although this was later credited to British Indian Army officers in India in the 19^th century. They began to take their quinine with their gin and soda water in 1825, at the cocktail hour and because of the tonic quality of the quinine, it was known as ‘gin and tonic’ still favoured by the Brits today. By then trees were cultivated in India.

  The botanical name of the tree became that of the Spanish countess, and Jesuit priests took the remedy to Europe where malaria was common. However, protestant Europe was sceptical of Jesuit offerings and it was not immediately accepted as a cure. This was also because the barks of all types of tree in the genus were not effective enough to bring about complete cures.

  The trees can grow up to 100 feet, and are evergreen, with red, pink or white flowers which are covered with silky hairs. They are now cultivated in South America and India and the Indonesian island of Java. They are members of the Rubiaceae family of plants which means that they are related to coffee and the Kadamb tree.

  The trees were successfully cultivated in India and by 1867 they were doing well. It was from India that trees were sent to Java and now Indonesia produces most of the world’s quinine supplies.

  The bark is called Peruvian bark by some and has a long history of use in Europe as it was officially mentioned in the London Pharmacopoeia of 1677. Today the bark is used as a tonic, an antiseptic and in sun lotions. Quinine can now be produced chemically which is good news for the Cinchona which is now harvested in a sustainable way, with the bark from the tree and root branches taken from trees that are between 6-8 years old. By the end of the 19^th century the bark from the tree was so much in demand in the West that the trees were severely depleted almost to the point of extinction in South America. This is also happening to the Himalayan yew and many other plant species. Unfortunately we do not seem to learn from our mistakes.

  There are other uses for the bark of this tree, one being to help stop irregular heartbeats (arrhythmia) and to prevent the legs cramping at night. It has antifungal and antibacterial properties, and can boost the appetite and help the digestive system function normally. It has been used in Ayurvedic medicine for stomach cramps and dysentery among other ailments. In Venezuela it was used in traditional medicine as an anti-cancer agent. It is also used as insecticide and to repel insects.

  The native people of South America use the trees for many things including oral problems and an infusion of the bark is a good gargle for sore throats.

  Luckily this species of tree has been saved from extinction, mainly because it was cultivated in places other than its natural habitat and so the depleted stocks in its original habitat were left in peace to replenish themselves.

 

 

HOW TO MAKE PIZZA WITHOUT AN OVEN: TASTY EASY RECIPE

TASTY HOMEMADE PIZZAS AND CALZONE

If you don’t have an oven for any reason- your old one is broken, the oven door doesn’t shut properly, or you are on a camping trip, then you can still make a delicious pizza. The ones you make yourself are usually more to your taste than the ones you can get delivered, as only you know what your individual taste is.

  Try this recipe for a pizza without an oven and see what you think. You can make your own topping or filling for calzone and experiment with different cheeses. With this recipe we have used processed mini-cheeses and other processed cheese, but clearly a good piece of Cheddar would be ideal. However you can use whatever cheese comes to hand.

Ingredients

Dough

250 gr plain (fine) flour

1 tbsp olive oil

1 tsp yeast

1 tsp sugar

1 tsp salt

1 cup hot water

Filling

150 gr cheese

1 onion cut into thin rings

1 tomato cut into slices, seeds removed

1 green pepper cut into rings

6 black olives stones removed and sliced

½ tsp freshly ground black pepper

½ tsp salt

½ tsp dried oregano

1 tbsp olive oil

1 egg, beaten

Method

Put the yeast and sugar in a cup and pour the hot water over them. Leave this for 10 minutes.

Mix the salt with the flour and sprinkle drops of the oil in the mixture. Rub the flour through your palms so that the oil is well mixed in.

Add the water with the yeast and salt in it and knead the mixture into dough. Add more water if necessary.

Cover the dough with a cloth and leave to rise for at least 2 hours.

Divide the dough into 4 equal parts.

In a frying pan put half tbsp oil and swirl around the pan so that it is evenly coated. Take ¾ of the dough and spread it evenly in the base of the frying pan.

Put the pan over a low heat for 5 minutes so that the bottom of the dough is cooked. Remove from the heat.

Now turn the dough over and put ½ the cheese on the dough which has been cooked. Add the rest of the topping (but not the egg) and decorate it as you wish.

Roll out or flatten the remaining ¼ of the dough so that it will fit over the base of the pizza. Join the two pieces of dough with the beaten egg and leave for a few minutes so that it is joined well.

Brush the rest of the oil over the top of the dough lid.

Now put the pan back over a low heat and cook for 30 minutes, turning the pizza every five minutes so that both sides are cooked equally.

Now it is ready to serve. You can remove the lid and serve, or leave it on and eat like calzone.

This has Taste and is a Treat.

GLOBE ARTICHOKE - VEGETABLE QUEEN OF THE MED. HEALTH BENEFITS AND USES: GREEK ARTICHOKE RECIPE

GLOBE ARTICHOKE, CYNARA SCOLYMUS

There is some confusion in the names of the globe artichoke and the Jerusalem artichoke (arabee), the latter being an edible tuber, and the former a member of the thistle family, related to the cardoon and the milk-thistle. The botanical name “skolymus” means thistle in Greek. It has its origins in the Mediterranean region and is used in both Greek and Italian cuisine. It is fiddly to eat and prepare, although worth buying on the stem as this can be used in salads. In most countries, however, the stem is removed before sale. If you do manage to get a whole fresh plant, use the stems but discard the leaves as they are bitter. The leaves on the head of the artichoke are what are referred to on recipes.

  The plant can grow to 5 feet tall, and normally are around 3 feet high. They can be harvested in spring but are not available in winter months if they are grown in gardens.

  The globe artichoke was used in ancient Greece and Rome as food and medicine as it was thought to be liver protective and modern medical studies have borne this out. It arrived in Britain during the 16^th century and was grown in monastery gardens, although the Brits have not really adopted this vegetable in a big way. This may have changed since artichoke hearts can now be bought canned and frozen, making them more accessible.

The globe artichoke comes before the flower which is a huge, glorious thistle flower, so the artichoke we eat is the bud of the plant. If you don’t want to eat the artichoke whole, you can use the hearts as in the recipe below, and take the leaves off the globe, boil them for about 5 minutes and let them cool to use in a salad. Before boiling them, snip off the top of each leaf which might be thorny. You can also add the leaves to soups and stews.

  Stems should be par-boiled or blanched before eating, although they can be eaten raw and are good when drizzled with olive oil.

  The leaf extracts and extracts from the stems contain cynarin, which has been found to help lower blood cholesterol levels and to improve the functioning of the liver and gall bladder. This can help in the early stages of late onset diabetes.

  The globe of the artichoke is high in fibre and contains vitamins C and K, folate and some of the B-complex ones, as well as the minerals copper, magnesium and manganese. It also contains flavonoids and phenolic acids such as luteolin, and inulin which increases the body’s ability to absorb calcium and magnesium, regulates blood glucose levels and reduces cholesterol.

  Traditionally artichokes have been used to treat many ailments and have been shown to be effective against rheumatism. Dioscorides, in the first century AD recommended the mashed roots as a deodorant.

  Other uses have been for jaundice, loss of appetite, indigestion, flatulence, stomach pains, nervous complaints, oedema (they have diuretic properties), nausea, constipation, gallstones and liver problems.

  I love them in lemon sauce as prepared in Greece, and below is an adaptation of a Greek recipe which just needs the hearts, so canned or frozen hearts can be used. In Italy globe artichokes may be served alone with a sauce, or the hearts can be found in risottos or on pizzas, but they are especially good grilled with a selection of other fresh seasonal vegetables.

ARTICHOKE HEARTS AND VEGETABLES IN LEMON SAUCE

Ingredients

10 artichoke hearts

10 small shallots

1 lb small new potatoes, scrubbed

4-6 medium carrots, scrapped and sliced

250 gr fresh peas in pod, shelled

4 cloves garlic, finely chopped

2 large onions, peeled and sliced

1 handful fresh dill, snipped

½ pint chicken stock (recipe)

¼ pint white wine

¼ pint fresh lemon juice

2 tbsps flour

olive oil

Method

Heat oil in a pan and fry the whole shallots, onions and garlic for 5 minutes, then add the sliced carrots, and potatoes, and fry for a further 5 minutes.

Add the flour and stir well, then slowly while still stirring, add the chicken stock and white wine.

Bring to the boil, reduce the heat and simmer for half an hour.

Now add the artichoke hearts, peas, dill, lemon juice and seasoning.

Bring to the boil, reduce the heat and simmer for 15-20 minutes.

Serve hot or cold.

You can add more olive oil to this dish when you add the stock, if you want to.

Serve with fresh crusty bread or garlic bread.

This has Taste and is a Treat.

PECAN: THE ALL - AMERICAN NUT: HEALTH BENEFITS AND USES OF PECANS: BUTTERNUT SQUASH WITH PECANS RECIPE

PECANS, CARYA ILLINOINENSIS

As the Latinized form of the name Illinois suggests, pecans were first ‘discovered’ by European traders in that state, who named them Illinois nuts. They must have been planted there by the Native Americans who were eating them at least 8,000 years ago in the area of what is now Texas, according to archaeological evidence. They originated in the Mississippi river basin   Pecan nuts are a valuable source of protein and contain vitamins A, E and B-complex ones along with the minerals copper, zinc, potassium, iron, calcium, manganese and phosphorous. They have antioxidant properties, and contain good fats such as oleic acid. They are members of the hickory genus and members of the walnut family, Juglanaceae. In fact they can be substituted for walnuts in most recipes and vice versa.

  The name ‘pecan’ came from the Algonquin word pecane which describes the qualities of the nut and shell; ‘nut so hard that it requires a stone to crack’. The pecan trees are slow-growing that may begin to produce seeds (pecan nuts) after 6 years, but it may take longer. The nuts, which are technically seeds, take 6 – 9 months to ripen on the tree, and are obvious when the leaves fall in autumn. Then you will get a good crop of nuts one year followed by a much smaller harvest the following year. The trees attract butterflies and the nuts are avidly taken by gray squirrels, opossums, raccoons and other animals if people don’t get to them first. The pecan tree is the state tree of Texas.

   Thomas Jefferson planted pecans at Monticello and gave some to George Washington. The trees planted by these two presidents are now the oldest ones in Mount Vernon. The trees can grow up to 180 feet high and have spreading crowns of up to 120 feet, so providing as much shade as the bohar or banyan tree in the Indian subcontinent. The trees flower in April through to May with male catkins and female flowers on the same tree.

Pecans are now grown in Spain, Egypt, Israel, Brazil, Peru, Argentina, France, Australia and South Africa. Varieties of the pecan tree have all been named after Native American tribes, as after all the nuts were a staple for them in the past.

  Native Americans used a decoction of the bark of the pecan tree as a remedy for TB, and an infusion of the leaves and bark was used for dysentery and diarrhoea and externally for skin problems. The pulped leaves were put onto fungal infections such as ringworm to get rid of them. Charcoal from the tree was used to smoke meats. Milk can be made from the seeds and used to thicken soup, or to flavour corn cakes etc. Oil is extracted from the seeds and can be used on salads or in cooking in the same way as walnut or sesame oil.

  Research on lab animals has shown that pecans and the tree have properties which may reduce the risks or some neurological diseases such as Alzheimer’s, and may also reduce the risks of heart disease and cancer, but more extensive research is needed into the properties of the tree and the nuts.

  The wood from the pecan can be made into furniture, as it has much the same qualities as hickory wood and it can also be used for paneling and veneer. Perhaps the most famous use for pecans is pecan pie, which is made in many homes at Thanksgiving and Christmas. Pecan pie is as American as apple pie, but not as well-known in the rest of the world. However you can do a lot of things with pecans, such as adding them to biscuits, bread and cakes. Interestingly the first written Pecan Pie recipe dates back only to 1925, so perhaps it is a relative newcomer to US cuisine.

  The recipe below cam be made with blue cheese, such as a Blue Gloucester, Cheshire, or Roquefort and also could be made with Feta. I use Blue Stilton because I enjoy the taste of a really good one.

BUTTERNUT SQUASH WITH PECANS

Ingredients

2 kg butternut squash, halved, seeds removed,

   and cut into 1 inch cubes

3 tbsps olive oil

6 sprigs thyme (½ tsps dried) or ajwain

6 sprigs oregano (½ tsps dried)

4 oz pecans, crushed or chopped
4 oz Blue Stilton, crumbled
salt and freshly ground black pepper to taste

Method

Pre-heat the oven to Gas Mark 7 / 220° C / 425°F.

Put the squash in one layer on a greased oven proof tray and sprinkle the leaves from the herb sprigs over it, season and drizzle with the olive oil.

Put in the oven and bake for 30-45 minutes until the squash is tender.

Remove from the oven and transfer to a serving bowl, add the pecans and cheese and stir well to mix.

Serve with roast chicken or as a vegetarian dish with fresh crusty bread.

This has Taste and is a Treat.

TRUFFLES - THE MOST EXPENSIVE FUNGI - FOOD FOR WELL- BEING: CHAMPAGNE RISOTTO WITH TRUFFLES

BLACK AND WHITE TRUFFLES, TARTUFO, TUBERACEAE FAMILY

There’s still a certain mystique surrounding truffles, despite the fact that they can now be grown and produced commercially. They are the most expensive fungus, with the black truffle commanding higher prices that the white variety. In Italy they are sold in pieces as well as whole, so you don’t have to spend a fortune on them to impress guests. There are truffle oils which have the truffle flavour, but many do not contain anything of the truffle itself. For centuries they have been regarded as one of the finer things of life and have been used as an aphrodisiac, but they do not have any health benefits apart from the fact that they contain amino acids and minerals such as potassium, manganese and calcium, among others.

White truffles

  In the US where they are now produced, they have an affinity with pecan trees, and in Europe they are found under oaks, beech, birch and hazel trees, although they are also associated to a lesser extent with the willow, pine and poplar. They have always been expensive to buy, but the European peasantry had easy access to these delightful edible fungi.

  The truffle was banned by the church in the Middle Ages, presumably because it was regarded as an aphrodisiac which incited people to lewd behaviour. It was a favourite food of both Catherine de Medici and Lucrezia Borgia during the Renaissance, allegedly.

  The ancient Egyptians were eating truffles around 3000 BC and they were a favourite with the Pharaoh Cheops. By the first century AD the Romans were eating the Terfez or desert truffle and importing them from Libya (which was less arid in antiquity), Carthage and the Greek island of Lesbos (Mytilene). Famous Roman writers such as Dioscorides (writing in the first century AD) thought they were tuberous roots, while those of a less scientific frame of mind such as the satirist Juvenal thought that they grew because of thunder and rain. In the 4^th century BC Theophrastus stated that their genesis was a mystery, while Plutarch though they came from lightning, the warmth of the earth and water in the soil.

  There are summer truffles, Tuber aestivum and winter ones such as Tuber uncinatum; the most sought after one is Tuber macrosporum the black truffle.

  According to the Hadith Sahih Mohammed believed that they were the manna of “the people of Moses” and the juice from them was good for the eyes. They were known in the Arab world, as they were harvested in the mountain regions of Armenia and Turkey.

  Truffles came into their own in Europe in the 17^th century, when Europeans abandoned heavily spiced food and turned to herbs and other flavourings which did not have to be imported. However in the market places they were only affordable by the wealthy.

  In the past people relied on truffle-hunting pigs to find their truffles and these were muzzled in 15^th century Italy to prevent the sow eating the prized fungus (after all they were greedy pigs), which is not visible as they live underground. Now dogs are used, as they get rewarded for their finds with things they prefer to eat. The female pig finds them because they smell like the pheromone contained in a boar’s saliva. They certainly do have a pungent aroma, but not having smelled a boar’s saliva, I couldn’t comment.

  Truffles are exported from China (Tuber sinensis or indica) but these are considered inferior to the French and Italian truffles; they are cheaper. In Italy there are truffle festivals in summer and late autumn and these are well worth a visit, as they serve wonderful truffle delights at these affairs.

  The recipe below, is simple but very tasty, and can be made with white wine instead of champagne and basmati rice instead of Arborio (risotto rice) if you can’t find the Arborio variety.

  Truffles may not have any health benefits, but their aroma and taste give you a psychological boost and a general feeling of well-being.

CHAMPAGNE RISOTTO WITH TRUFFLES

Ingredients

1 truffle, black or white, or small slivers

1 cup Arborio rice

½  bottle champagne

freshly ground black pepper

1 garlic clove, finely slivered

1 small onion, finely sliced

salt to taste

olive oil for frying

Parmesan cheese, freshly grated

Method

Soak the rice for 10-20 mins then strain and discard the water.

Fry the onion and garlic for a few minutes, and then add the rice to the pan and stir well to coat in the oil.

Now pour in the champagne and a little water and add the slivers of truffle, salt and pepper.

Cook for 15 or 20 mins until most of the champagne has been soaked up by the rice.

Leave for 5 minutes before serving with the Parmesan cheese.

This is good as a starter or with roast chicken.

This has Taste and is a Treat.