WHAT IS SORGHUM? JAWAR: HISTORY, HEALTH BENEFITS AND USES OF SORGHUM

Johnson grass

SORGHUM, JAWAR, SORGHUM BICOLOR AND JOHNSON GRASS, SORGHUM HALEPENSE

Johnson Grass is the parent of Sorghum bicolor, and is an invasive weeds which grows between the grain sorghum in many countries. It is also known as Sorghum vulgare. This grows wild in Pakistan and India and is sometimes used in traditional medicine as a soothing herb for digestion, and a decoction of the seeds can be made into a paste for skin problems and irritation. The grains are also a diuretic and a decoction of the seeds can be made using 2 ounces of them in 2 pints of water, boiled down to one pint. The seeds may be eaten raw or cooked and can be ground into flour used to make breads or made into porridge, like oatmeal.

  Sorghum is grown for its grain, while sweet sorghum is grown for its stalks which are made into sorghum syrup in a process similar to extracting the juice from sugar cane. Both sweet sorghum and Johnson’s grass can grow to more than 6 feet tall but the grain sorghums are dwarf varieties, making it easier to harvest the seeds, which, when on the plant look like huge heads of millet (bajra).

  Sorghum can be used instead of barley for brewing and this is done in Nigeria and Uganda where it is employed for making lager type beer. It is cheaper than barley so good for commercial producers of beers.

  Sorghum is indigenous to Africa, although it was domesticated in India before recorded history, and was growing in Assyria by 700 BC. It reached China in the 13^th century and got to the rest of the world much later, although Johnson Grass is native to the Mediterranean and Europe as well as the Middle East, where it has been used as forage for animals. In fact there are somewhere between 20 and 30 species of sorghum growing around the world. S. bicolor is the one that is mainly produced commercially though.

  Sorghum is a drought resistant cereal crop as the leaf blade and sheaths are covered with a heavy white waxy substance which seals in moisture, protecting the plant from water loss. It is therefore useful in drought-ridden countries in the developing world and in Africa there is the Africa Biofortified Sorghum project which was set up to help reduce the deaths attributed to malnutrition, which, according to the World Health Organization (WHO) constitutes a “silent emergency” killing millions of people a year and depleting the long-term economy of still-developing countries. The sorghum is being enhanced with vitamin A, the amino acid lysine, along with the minerals iron and zinc.

  Sorghum naturally contains three of the B-complex vitamins, B1, B2 and B3 and all 8 essential amino acids as well as 10 more including lysine, but it does not contain vitamin A and only small amounts (relatively) of iron and zinc .It also is rich in phosphorous and potassium and also contains calcium and sodium. It is high in fibre and has both Omega-3 and -6 fatty acids present. It has potent antioxidant properties and is gluten free which makes it a good alternative grain for those with gluten allergies.

  Much of the sorghum grown around the world is for fodder, and a lot goes into the production of ethanol, which is used to raise octane levels in petrol. When it is eaten the hull is usually left on so that all the nutrients are present. It is the third most important cereal grown in the States, although it is not generally eaten there, but made into syrup or put into animal feed. It was taken to the US sometime in the early 17^th century and was cultivated in the southern state by slaves. It is used to make industrial adhesives, in wallboard, and in paper-making.  It is also used for biodegradable packing material. In other countries where it is allowed to grow tall the stalks are used in weaving and the red pigment from the plant is used to dye leather. The dried stalks can be used for fuel for cooking so it is very useful. Sorghum dye has been patented in hair dying products.

   It is used in traditional medicine in the countries it grows in to treat a number of ailments wherever it grows. For example in Nigeria it is used to prevent miscarriages, as a soothing agent for the mucus membranes and to aid digestion, as a diuretic and to soothe the skin. It is also used as a poison. Sorghum bicolor is also used to treat stomach aches, cancer and epilepsy, and the seeds are made in a decoction for diarrhoea. The stem is used to reduce tubercular swellings. It is also used for anaemia sufferers and as a blood purifier and tonic.

  In India jawar is used to get rid of intestinal worms and as an effective insecticide as there are phenolic compounds and tannins in it which keep insects at bay.

  In Brazil a decoction of the seeds is given for respiratory problems, for example bronchitis, coughs etc as well as for kidney and urinary tract problems.

  Sorghum bicolor contains hydrocyanic acid and hordenium alkaloid and so is poisonous if ingested in huge quantities. The Saika people of Nigeria use sorghum extracts in arrow poisons.

   In medical research it has been found that the aqueous leaf-sheathe extract of S. bicolor can protect the liver and could be a treatment for anaemia. However a lot more research has to be done before this is proven. The red pigment in the leaf sheathe seems to have these protective properties. This research was published in the Journal of Cell and Animal Biology Volume 9 (4) in September 2010 by Akand I.S. et al. Other research has suggested that the plant may help in increasing cell immunity in people with HIV/AIDS, but once more this has yet to be demonstrated in humans.

  

SWEET CORN - HISTORY, USES AND HEALTH BENEFITS: HOW TO MAKE TUNA AND CORN SALAD

SWEET CORN, MAKAI IN URDU AND OTHERS ZEA MAYS

Sweet corn or corn on the cob is a variant of Zea mays, Zea mays var nigosa or Zea saccharata (meaning sugary). It originated in what is now Mexico and Central America, from a wild grass, which was crossed with teosinte (another wild grass) but the original ancestor no longer exists. Popcorn comes from Zea mays var. everta. Zea mays is the original corn that was grown by the tribes of Central America and Mexico, the Aztecs, Mayans and Olmecs and can be yellow, white, purple, red, brown and even have multi-coloured kernels. Some corn pollen grains were found in drill cores 200 feet below Mexico City which are believed to be 80,000 tears old, so it has a very ancient history. Perhaps it originated in the Tehuacan Valley in Mexico, but scientists are not certain of this.

  It is believed that it was first domesticated between 9,000 and 8,000 BC and by 2,000 to 1,500 BC it had become a staple food in the diets of the Olmecs and Mayans, who held it in great reverence, so much so that it became part of their daily rituals and took on religious significance. It also featured in their art.

  Native Americans also valued corn and used it as both a food and medicine as well as for other purposes, such as weaving the fibres from the plant into sleeping mats, moccasins, baskets and other items. Corn husk dolls were also made after using the edible kernels.

  They used corn for grinding into flour, and this cornmeal was also used in poultices for bruises, swellings and to cure sores and headaches. They also used corn as a diuretic to get rid of excess fluids in the body. The corn husks would be burned and parts of the body which had sores, ulcers, or other skin problems would be held over the smoke, to cure them.

  Corn has wound healing properties due partly to the presence of allantoin which is often used in herbal remedies, but which comes, in other countries, from comfrey, Symphytum officinale.

  The Spaniards came across corn in the 15^th century and too it back to Spain in the 16^th. It was the only grain known in the Americas at the time. To begin with sweet corn was greeted with suspicion in Europe and confined to having purely ornamental value. The same thing happened with the aubergine, potato, sweet potato and of course the tomato when they were first introduced into Europe.

  The introduction of corn caused some confusion in the England and Wales as corn was the name in those countries for what is now called wheat, and this is how cornflowers got their name. In Scotland and Ireland, corn was the name used for oats, which further confused the issue. Even now, wheat fields are referred to as corn fields by many in England and Wales. Corn on the cob is called that and sweet corn to distinguish between wheat and what the Native Americans called and still call maize.

Corn purple

  By 1575 corn had been introduced into the Philippines, Indonesia and western China. It was also taken to Africa where it has become a staple food. It was useful in that continent during the years of the slave trade, as although people were transported to the colonies in the New World, corn helped the population to grow rather than to diminish from illnesses such as malnutrition and because of the fact that so many people wee transported.

  Corn contains some of the B-complex vitamins including B1 (thiamin), B2 (niacin), B3 (riboflavin) B5 (pantothenic acid) and B6, making corn good for hair, skin, the digestion, heart and brain. It also contains vitamins C, A and K along with amino acids, flavonoids, and large amounts of beta-carotene and a fair amount of selenium which improves the functions of the thyroid gland and plays a role in the proper functioning of the immune system. Beta-carotene is also found in tomatoes, papaya, pumpkin and red peppers. Corn therefore possesses potent antioxidant properties which help to protect the body from the ravages of free radicals which can damage the cells and cause cancer. Corn also contains fibre which is essential to our diet. It also helps with production of sex and stress-related hormones and is good for our sexual health especially that of men as niacin can help with erectile dysfunctions.

  It is believed that it can help with the symptoms of arthritis and rheumatism as the B-complex vitamins can improve joint mobility.

   Today there are many uses for corn, and the majority of that grown is not used for human consumption, but to make ethanol which is used instead of lead to increase the octane level of petrol, and for animal feed. We use cornstarch for glue used in binding books, for printers’ ink, shoe polish, aspirin and cosmetics as well as for strengthening fabrics. Corn starch is also made from this plant, and that is found in more than 2,000 processed foods, including marshmallows (the sweet, not Marsh mallow the plant).and ice creams.

Corn purple

  Other types of corn include Popcorn, a type of hard corn called aptly flint corn, which has small hard kernels. The natural moisture inside the kernels builds up when they are heated and the hard outer skin explodes from the build-up of pressure inside the kernel. It is this corn that was grown by the ancient American tribes in Mesoamerica. There is Dent corn so-called because each kernel has a dent in it, which is softer than flint corn and used mainly for livestock feed and processed foods. Flour corn is starchy and easily ground for baking. Pod corn is the first type of corn ever grown, and each kernel has its own husk. This is grown purely for scientific research as it is too time-consuming to take each kernel out of an individual husk.

  It seems that sweet corn has some very beneficial properties although some of the traditional uses have yet to be proved, such as its use in the treatment of kidney stones and gravel. In China it is used as a diuretic and to help in cases of jaundice. It is believed that it can help in the treatment of diabetes mellitus, although this has not been proved without doubt. It does seem to help to reduce blood sugar levels and blood pressure, however.

  It goes well with tuna fish and can be used in many ways, however it is best to steam or grill corn on the cob to get its full nutritional benefits. In Pakistan, street sellers cook it in hot sand in covered metal trays, making a delicious snack on the hoof.

TUNA AND CORN SALAD

Ingredients 

225 gr pasta shapes, cooked

400gr tuna fish, flaked

75 gr sweet corn kernels, cooked

1 broccoli head, cut into florets and cooked in boiling water for 5 mins

1 small red onion, finely sliced

1 red pepper, seeds and veins removed and cut into rings

3-4 peeled tomatoes, roughly chopped

olive oil

oregano

salt and freshly ground black pepper

Method

To peel the tomatoes drop them in water that has just boiled for 10 secs then plunge them into cold water for 10 secs. The skin will come off easily.

Put all the ingredients into a salad bowl and sprinkle with oregano, seasonings and olive oil.

Toss and serve warm.

This has Taste and is a Treat.

LOVAGE - OLD-FASHIONED HERB MAKING A COMEBACK: HEALTH BENEFITS, USES AND HISTORY OF LOVAGE: FRESH LOVAGE AND VEGETABLE SOUP RECIPE

LOVAGE, LEVISTICUM OFFICINALE

Lovage is native to the Mediterranean region, but has been cultivated in Britain for centuries in herbalists’ gardens and those of monasteries and is naturalized. It is a member of the Apiaceae family or Umbelliferae family of plants and as such is related to parsley, angelica, carrots, parsnips and fennel. It has been used in alcoholic cordials for centuries, although it was probably first sold commercially by Phillips’ of Bristol in their range of shrubs which date back to 1793. In the Lovage cordial it is mixed with tansy and yarrow, and this was used in winter (and still is) mixed with brandy. It seems that the original cordials were used on long sea voyages, so lime juice was a constituent to ward off scurvy (vitamin C deficiency), while lovage was to prevent rheumatism, and shrub, a mixture of plant juices which was alcoholic was the ingredient which staved off colds and flu. The first cordials containing lovage are recorded in the 14^th century, and these contained tansy and yarrow or milfoil. Lovage is also used in some liqueurs and could be found with borage in one of the Pimms mixes.

  Lovage gets its name because it was reputed to be an aphrodisiac, but also this is a corruption of Liguria, (the Italian Riviera) which was where the plant was first cultivated, it is believed. It was certainly growing there in the first century AD and probably before. Levisticum is apparently a corruption of Ligustikos, the Greek for Liguria.

  The plant grows to 5 or 6 feet tall with large flower heads, rather like cow parsley, sweet cicely and elder flowers but they are a greeny-yellow colour. The seeds these heads bear after the flower has died contain oil and have been used in traditional medicine for centuries, along with all other parts of the plant.

  In ancient times, lovage leaves were used by travellers who put them in their shoes as deodorant and for their antiseptic qualities. Today it is generally believed that the root is the most potent part of the plant, but Culpeper, writing in the 17^th century believed the seeds to be the best part of the plant and that they were more potent than the root. He wrote that an infusion of the seeds,” being dropped into the eyes taketh away their redness or dimness.” He also recommended it as a drink for fevers, and a gargle for sore throats and that it should be drunk two or three times a day as a remedy for pleurisy. He suggested that the leaves should be bruised and flattened and cooked in “hog’s lard” and used hot on boils and skin eruptions.

  Traditionally the plant has been used to stimulate the appetite, stop flatulence, aid digestion and an infusion of the roots has been used for gravel and kidney stones and urinary tract inflammation for problems such as cystitis. The leaves have been used for their diuretic properties and as deodorant.

  The leaves have been taken as an emmenagogue for centuries to ease period pains and bring on delayed menstruation as well as to alleviate the symptoms of PMT / PMS. The tisane can be made from 1 tbsp of fresh leaves shredded or 1 tsp dried, to one cup of boiling water which you pour over them and leaves to steep for about 15 minutes before straining and drinking .If you harvest the leaves, you can freeze them whole and shred them as you use them, rather than drying them as this may be easier. The tisane is good for a number of problems including stomach cramps during menstruation. (You should drink 2 cups a day.)

  You can use the leaves in salads- the young, tender ones are best, which come before the flower blooms. Some people confuse this plant with hemlock (Conium maculatum), which is poisonous, but the flowers are different and I think it’s more easily confused with angelica or sweet cicely. However be careful if you gather this from the wild.

  The plant has hollow stems, which can be dried and used as brushes to baste meat and fish with. They can also be used fresh as stirrers, instead of swizzle sticks or straws for Bloody Mary’s and the seeds of lovage may be substituted for celery seeds in the drink. (Lovage seeds are a little sweeter than those of celery though.)

  You can add shredded leaves to risottos and other rice dishes, and eggs-they go well in omelettes and scrambled eggs, and mashed potatoes too, as well as being testy additions to soups and stew. Use the stalks in salads as you would those of the globe artichoke, blanched and peeled or just blanched and eat it like celery. The leaves can be added to salads to give them a different flavour too.

  The roots, leaves and seeds of the plant have antispasmodic properties and have been used to speed up slow labour in child birth, and as a stimulant; .they are also mildly expectorant so are good for respiratory problems.

   You can add the leaves to your bath water or even better try this recipe:-Pour 2 pints of boiling water, over 1 cup of shredded lovage leaves, ½ a cup of the chopped root, ½ a cup of fresh mint leaves and 1 tbsp eucalyptus leaves that have been torn to the vein but are still in tact. Leave this to cool, strain and pour the liquid into the bath water when tepid for a relaxing bathe.

  Early American colonists used to chew the roots of lovage to help them stay alert, much as we chew gum, and in Mediaeval times, people wore bunches of the herb around their necks to avoid the general stench.

  In 1990 the German Commission E approved the lovage roots and dried rhizome for urinary tract inflammation (cystitis etc.) saying that “the linguistilide –containing essential oil is antispasmodic.” They concluded that it was suitable for “irrigation therapy for inflammation of the lower urinary tract and for the prevention of gravel.” The recommended daily dose is 4-8 grams of the root.

  In 2009 the European Food Safety Advisory Authority said that there was insufficient evidence for them to approve the use of the root for improved diuretic function, despite the German stance.

   Recent scientific research has shown that the essential oil from the leaves of lovage inhibit cancer cell growth in “Head and Neck Squamous Carcinoma Cells” (S. Sertel et al, University of Mainz, Germany, published in 2011 in the Anticancer Research Journal of Cancer Research and Treatment). Other research has also shown the oil to have antimycobacterial properties.

  It may be worth taking a look at the possibilities of using this herb in your kitchen and growing it in the garden; it has a number of uses.

FRESH LOVAGE AND VEGETABLE SOUP

Ingredients

20 gr butter

1 onion, finely diced

a few young lovage stalks, chopped

1 head Kos lettuce

½ cucumber diced small or a small cucumber

1 sprig thyme, stripped of its leaves

salt to taste and freshly ground black pepper

700 fl oz chicken stock

100 gr peas (shelled weight)

small handful of young lovage leaves, shredded finely

natural yoghurt to serve

Method

Warm the butter and add the onion, thyme, a pinch of salt and fry until soft and translucent.

Add the lovage stalks and fry for a further 2-3 minutes.

Add the stock and simmer for 10 minutes. (Add a glass of white wine if you like and adjust the amount of stock you use.)

Now add the rest of the vegetables, shred the lettuce, but reserve some shredded lovage leaves for garnish.

Simmer for 5-10 minutes then remove from the heat.

Serve in bowls with a swirl of natural yoghurt in each.

Serve with crusty fresh bread or garlic bread.

This has Taste and is a Treat.

  

ALKANETS: HEALTH BENEFITS AND OTHER USES OF ALKANETS

ALKANETS, ALKANNA TINCTORIA, ANCHUSA OFFICINALIS, PLUS OTHERS

Alkanets have been grown for the dye their roots produce which has been used as a substitute for henna. The name Alkanet is believed to have come from the Arabic Al-hinna, which refers to the dying properties of the plant. The true Alkanet is said to be Anchusa officinalis (anchousa comes from the Greek meaning to paint). Alkanets are members of the Boraginaceae family of plants to which borage (goazban) belongs.

    Tisanes of the leaves and roots are thought to relieve persistent coughs and promote sweating during fevers. They are also supposed to be able to lift depression and banish melancholia. The expressed juice from this alkanet was good they say for pleurisy. The tisane can be used on the skin for any irritation or rash and soothes and softens it. It can also be used as an astringent for wounds. In traditional medicine it is used as a blood purifier to expel toxins from the body with its diuretic action.

Alkanet roots for dye

  The leaves and young tops of this true alkanet are used like spinach both cooked and in salads although it is advisable to blanch them for a minute before draining and rinsing in cold water.

  Alkanet leaves and flowers can be dried and used in pot pourris and the fresh leaves smell a little like wild strawberries. Alkanets typically have blue or violet flowers which are a little like the more common Forget-Me-Nots (in the UK). There are about 50 plants in this species, most of which are indigenous to the Mediterranean region.

  There’s an evergreen Alkanet called green alkanet, Pentaglottis sempervirens, (roughly translated meaning five tongued, living for ever). This is one’s flowers are used for decorating cocktails and salads.

  Alkanna tinctoria has anti-bacterial and astringent qualities and can help to staunch the blood flow from fresh cuts. Externally it is used for varicose veins, ulcers, itchiness and other skin irritation.

  The roots of tinctoria produce a red dye and it has been used for lipsticks, lip balms and soap.

Asian alkanet

  Dioscorides believed (1^st century AD) that the plant was useful for snake bites, while Culpeper (17^th century) believed that a decoction in wine would strengthen the back and stop back pains. He also said that it was good to get rid of internal worms. He also recommended it for chicken pox, measles, bruises and wounds. He says that it was good for leprosy too, and “yellow jaundice, spleen and gravel in the kidneys”, so the plant used to be something of a cure all in Britain, where it is also known as Bugloss, Anchusa and Orchanet.

  Alkanna orientalis has yellow flowers and grows in the Indian subcontinent including in Pakistan. It has much the same properties and has been used for similar illnesses as those already described.

Asian alkanet

  The root of this alkanet may be what gives Indian food its red colour, as it seems that the root is ground is grown in Kashmir and used to colour food such as Rogan Josh.

  At one time in Europe it was used as a dye to make wood look as though it was the more expensive rosewood or mahogany.

  Clearly it had a lot of uses, and it is still cultivated for the dye it produces.

AIR POTATOES ( DIOSCOREA BULBIFERA) - INFORMATION: HEALTH BENEFITS AND USES OF AIR POTATOES

AIR POTATO, DIOSCOREA BULBIFERA

The air potato is a member of the yam (Dioscorea batatas) family which includes Dioscorea deltoidea, much used by body-builders and men who need testosterone boosts. Along with others in the species, this plant is a source of diosgenin which is needed for birth control pills. It is native to the Indian sub-continent and possibly also to tropical Africa.

  It is called the air potato because it grows potato – like bulbs between the bases of the leaves, along its aerial roots. The plant is a vine which can grow up to 20 metres long, and on summer days can grow up to 20 cms, in a day. In southern US states where it is invasive, having been introduced some time during the slave trade years, it can choke plants in the forest canopy and prevents light reaching those on the forest floor.

  Where it is a native it is used in traditional medicine for a number of ailments, including diarrhoea, dysentery, jaundice, stomach pains, and even bone fractures. In Indian and Chinese medicine it is used for sore throats, stomach cancers, and goiters. It is also used to treat anorexia and is said to have diuretic properties. Reportedly it can lower cholesterol levels, relieve pain and lower blood pressure. It has antioxidant and anti-inflammatory properties.

  In the Cameroon Islands the plant is used for pain relief and to stop inflammation. It is used similarly in the Philippines.

  The aerial ‘potatoes’ are eaten as a vegetable, after chopping and then soaking for some hours. The tuber is also used like a yam. (It has no relationship to a sweet potato however.)

  The plant contains a number of flavonoids and isoflavonoids, which have oestrogenic, heart protective, antioxidant and anti-cancer properties. Those contained in the air potato are particularly potent free radical scavengers, at least in rats. (Javachandran K.S. et al. December 2010).

  New research to be published at the beginning of 2012 suggests that the plant has “profound therapeutic potential” –and has anti-diabetic properties, (Evidence-Based Complementary Medicine Journal Volume 2012).

  Research published in 2002 carried out on mice, showed the plant to have an anti-fungal compound, dihydrorodioscorine which had anti-tumor effects it was reported.

  Clearly there are potential health benefits that we could utilize from this plant, if more research were done into its properties.

BELLADONNA - THE POISONER'S HERB: HISTORY, USES AND SOME BENEFITS OF BELLADONNA

BELLADONNA, DEADLY NIGHTSHADE, ATROPA BELLADONNA

Belladonna, “Beautiful Lady” may have got its name from the fact that women have used it for centuries to dilate the pupils and give them more lustrous eyes. It can be used on the skin without ill effects but is deadly poisonous and should not be ingested. It belongs to the Solanaceae family of plants which include potatoes, aubergines, tomatoes (the wolf peach), Nipple fruit, red and green chilli peppers and the Physalis family of plants which includes the tomatillo and Cape gooseberry and Chinese lantern.

  It has been associated with magic for millennia and as it has psychotropic actions, may have been responsible for tales of witches flying, during the Spanish Inquisition and earlier in Europe.  It was believed that the Devil tended this herb carefully except on Walpurgis Night (30th April) which was supposed to be the night of the Witches Sabbath. It was called Devil’s Cherries and Devil’s Herb because of this belief. Walpurgisnachten or Walpurgis Night is still celebrated in Northern Europe and Scandinavia. It was once, in the Middle Ages, the end of the fiscal year, and celebrated by farmers and artisans. Now it is still a holiday and joined with 1^st May and the modern Mayday celebrations, which of course have their origins in the Celtic festival of Beltane. On Walpurgisnachten there is a lot of noise made to frighten away witches and evil spirits, and there is trick or treating, so it is like a spring Halloween. Sprigs of ash, hawthorn, elder and juniper are made into three crosses and placed on barn and stable doors to protect livestock from witches. (These trees were sacred to the European pagans.)

  There are three main constituent alkaloids that are found in Deadly Nightshade, atropine, scopolamine and hyoscamine which are used in modern medicine. Atropine is named after the Latin name Linnaeus gave to the plant, Atropha, which was the name of one of the ancient Greek Fates, who was believed to hold the shears which cut the fragile thread of a human’s life. It is used to relax the smooth muscles in the gut, urinary tract and biliary tree prior to surgery. Scopolamine is used to prevent motion sickness, while hyoscamine is used to treat stomach and bladder problems as well as some heart conditions, Parkinson’s disease symptoms and rhinitis (runny nose).

  Atropine is now used in toxicology, ophthalmology, as well as a painkiller in gastroenterology. Hyoscamine is used in kidnapping and date rape, as it is a sedative and can cause amnesia in certain cases.

  The old Gaelic tribes used belladonna to stimulate them into a rage and give them courage for battle. It was known as the “herb of courage.”  In 68 AD Locusta was imprisoned and sentenced to death in ancient Rome for using her tincture of Belladonna to poison the Emperor Claudius, and it is said that it was the poison of choice of the infamous Renaissance poisoner, Lucrezia Borgia.

  Galen, the physician (129-201AD) thought belladonna was an effective cure for “terrible, unhealing ulcers” (on the skin).Now it is used to help in the treatment of asthma and hay fever, as is the Thornapple and other members of the Datura family which are also poisonous.

  In the time of Chaucer the herb was called Dwale from the French deuil meaning grief. Gerard called it ‘the sleeping nightshade’ saying that the leaves after being soaked in vinegar were laid on the forehead to stop a headache.

  Used topically it can soothe irritated skin, and relieve the pain of neuralgia, gout, and rheumatism. It was once thought to cure cancer if used externally. Hahnemann, often called the Father of Homoeopathy believed and seemed to have proved that it could protect against scarlet fever.

  It has recently undergone tests to ascertain its effectiveness against viral infections and one study in Kolkata’s School of Tropical Medicine and the Central Council for Research into Homoeopathy found that it protected chick embryos from infection by Japanese Encephalitis.

  There are many stories about the poisonous nature of Belladonna and as a child I remember being fascinated by the flowers, and my father and grandfather warning me not to touch the plant at all. This was sound advice as the whole plant can cause skin irritation. The best thing to do is admire its beauty at a safe distance.

DURIAN - KING OF FRUITS SE ASIA: HEALTH BENEFITS AND USES OF DURIAN

DURIAN, DURIO ZIBETHINUS
There are many different Durio cultivars, but the one that is most commercially produced is the Durio zibethinus. It is a curious, fruit when you first see it as it looks a little like a small jackfruit, but that is where the resemblance ends; they are not related. The fruit inside its thorny case is unusual to say the least. The husk has to be split open by the fruit seller on roadsides in Thailand, with a machete, or something that looks very like one, and inside there are slimy looking banana-type fruits, which contain large seeds. People complain about the smell and the fruit has been banned in some hotels and on public transport in parts of south east Asia, but I don’t remember the smell, perhaps because we bought the fruit in the open air and the atmosphere was quite polluted, so one more smell was not noticeable.

I only remember that it tasted a bit like custard, so had hints of vanilla, laced with banana and perhaps almonds. The English novelist Anthony Burgess famous for the book “Clockwork Orange” said that eating this fruit was “like eating sweet raspberry blancmange in the lavatory.” I have to agree with the definition of the texture, but maybe he was talking about the red durian when he thought of raspberries.

In south-east Asia the durian is called “The King of Fruits” I have to say that the fruit pod is a pretty big one, so could agree if that’s what was meant, but I’d have to agree with the Pakistanis that the mango is the King of Fruits, I’m afraid.

People rave about the durian and say you either love it or hate it; personally I don’t care either way about it. If someone gave me one I’d eat it happily, but I wouldn’t mind if I never ate another.

In Malaysia there is a saying “to receive a falling durian” which means that the person has had some good luck. When fruits, vegetables and other foods come into a language as expressions, it shows how important they are in the culture. There is also a superstition that the fruit has eyes, which is why it only falls from the tree at night. It could do a lot of damage with its spines and weight if it hit you on the head, even more damage than the fruit of the sausage tree and the cannonball tree.

Durian are native to Brunei, Borneo, Sumatra, Malaysia and possibly also to the Philippines. They are members of the Malvaceae family of plants which includes the common mallow, hibiscus and hollyhock among others. It is pollinated by bats which feed on the nectar and pollen in the whitish to golden-brown flowers. It is extensively cultivated in Thailand, and is also cultivated in India where it is referred to as the “civet cat tree” due to its not-so-fragrant smell. It can grow to heights of 40 metres in tropical forests, and is evergreen. The trees start to bear fruit when they are 3½ to 4½ years old and one tree can produce between 40 and 50 fruit. They can have two fruiting seasons a year, depending on the climate. There have been some efforts to introduce them to other parts of the world, but in both North and South America they are confined to Botanical Gardens, and they have so far failed to thrive in Sri Lanka, although they have been introduced and then re-introduced several times.

The fruit are used in sambals (side dishes) as accompaniments to hotter, spicy main dishes, and in ice creams, other desserts, and confectionary. I have only eaten raw, and have to say that I prefer rambutan and mangosteen.

In both South and South-East Asia, hot and cold properties are attributed to foodstuffs, and durian is deemed to be a hot item. As it comes into season in summer, this means that the body needs to be cooled after eating it, so people either drink water out of the hollowed pods, or eat durian with mangosteens which have cooling properties.

The young shoots and leaves of the durian tree may be boiled and eaten as a green vegetable, and most parts of the tree are used in traditional medicine. The fruit contains the minerals, calcium, iron and phosphorous and vitamin A, carotene, some of the B-complex vitamins and is rich in vitamin E.

The seeds are eaten after boiling, drying and frying them and in Java they are thinly sliced and cooked with sugar then dried and fried in coconut oil  with spices and used as a sambal.

In traditional medicine the rind of the pod is burnt and the ashes given to women to eat after child birth. A decoction of the leaves and roots is given during fevers, and the leaf juice is expressed onto the forehead to cool the body in fevers too. The leaves are infused in bath water for jaundice patients, and a decoction of the leaves and fruits is used for swellings and skin problems. The flesh which surrounds the fruit is given to get rid of intestinal worms.

It is believed that the seeds contain toxins which can cause shortness of breath, so they should not be eaten raw. People with high blood pressure and pregnant women should avoid eating durian.

If you buy durian paste in markets in Thailand, it might have been adulterated with pumpkin, which is cheaper. However this may make it more palatable to some.

Don’t worry if you’ve never tried it, personally I think it’s another over-hyped fruit like the mangosteen.

GRASSPEAS ( LATHYRUS SATIVUS) - INFORMATION: HISTORY AND USES OF GRASSPEAS

GRASSPEA, LATHYRUS SATIVUS

The grasspea closely resembles the sweet pea (Lathyrus odoratus) which is grown as an ornamental in many British gardens, and in others around the world, including in Pakistan. It is also known as the Chickling pea or Chickling vetch (not a chickpea!!) and Indian Vetch. It is now believed to have originated in the Balkan Peninsula, although it may have originated in South-West and Central Asia. It is a member of the Leguminosae family of plants and is related to peas, green beans, and kudzu or pueraria root, among other plants. There are around 187 species and subspecies of Lathyrus growing around the world. Grasspeas have blue, pink or red flowers, usually.

  It is believed to have been domesticated about 8,000 years ago as remains of the plant’s grains have been found in Jarmo, Iraqi Kurdistan, from the Neolithic period. Remains have been found in India dating back to 2,000-1,500 BC and from the Bronze Age in Portugal.

   This plant is an important fodder plant although it is consumed as dhal in India, Bangladesh, and in Pakistan’s Sindh province. However it is ground and used to adulterate chickpea flour (besan) and is somewhat problematic if people consume it over a three month period. In times of famine people use it in their daily diets, particularly in the not so distant past in Ethiopia, where outbreaks of lathyrism have occurred (1995-6 was the last outbreak). This is a paralysis of the lower body which is caused by a neurotoxin in the grain which has been recognized since ancient times, having been mentioned in ancient Sanskrit texts and by Hippocrates. Cultivars with low neurotoxin levels are being produced around the world in an attempt to prevent future outbreaks of the disease.

  The plant is useful in that it is a nitrogen fixer and provides natural fertilizer for farmers. It is resistant to a number of pests, and the seeds have an oil which is extracted and used in traditional medicine. However it is dangerous if you are not a skilled homoeopathist. The seeds contain the vitamins A, and C and some of the B-complex ones, as well as amino acids, minerals such as copper and phosphorous and  phenols, so are nutritious in times of food scarcity. The seeds should be soaked in water for at least 24 hours before cooking.

  Traditionally the seeds are either split and made into dhal or ground and made into bread. They can also be made into a paste and shaped into balls which are added to curries, or they can be simply boiled and eaten as a pulse. The leaves may be put into soups and stews and eaten as a green vegetable after boiling. The seeds are hulled and dried before using.

  In some parts of the Indian sub-continent, the pods are boiled, salted and sold by street vendors, as tasty snacks.

  They have been used in different parts of the world as a “vaccine” against poliomyelitis; in 1850 there was a polio epidemic in Johannesburg, South Africa, and a Doctor Taylor Smith protected 85 people with extracts of the grasspea. Of those people, twelve were known to have come into close contact with the disease, but none of the 85 caught the disease. Once again in 1975, there was a polio epidemic, this time in Buenos Aires, and 40,000 people were protected by Lathyrus sativus, and none of them, reportedly contracted the disease. This is of course anecdotal evidence and research is needed to see how this might have worked.

LAVER BREAD - WELSHMAN'S CAVIAR: HEALTH BENEFITS AND USES OF LAVER BREAD: HOW TO COOK LAVER BREAD

LAVER BREAD, BARA LAWR, PORPHYRA UMBILICATIS

Laver or lava bread is a Welsh delicacy made from seaweed. It grows on the rocks along the Gower Coast and the West coast of Wales and Southern island. It grows flat on rocks with long trailing fronds in the sea water. The Japanese love it and it is used in sushi, but they have it dried and flattened into sheets, and in this form it is called nori.

  In Wales it is sold already boiled in Swansea market, along with cockles and elvers (baby eels) which tend to crawl all over the fish and the laver bread. I used to get it either there or in a small fish mongers in Oystermouth (also known as Mumbles).

  It is first mentioned as food in 1607 in Camden’s Britannica, and it says that it (lhawvan) came from Pembrokeshire and Pembroke. Later the author and traveler, George Borrow- famous for “The Romany Rye” and “Lavengro”, wrote about it in his book “Wild Wales” published in 1862. He ate “moor mutton and piping hot laver sauce.” A famous Welshman called it “The Welshman’s caviar” which is certainly stretching a point, and although elsewhere on the Net this is attributed to the Welsh actor, Richard Burton, it sounds more like the kind of quip the Welsh poet Dylan Thomas would have made. After all, Dylan Thomas was born and grew up in Swansea, and in later life lived at Laugharne, also on the Gower Coast. Some people tend to confuse the poet and the actor because Richard Burton famously did a recording of Dylan Thomas’ play “Under Milk Wood”.

  Laverbread or bara lawr as it is named in Welsh, is exceptionally good for health as it contains iron and iodine along with around 50 known other minerals. It also has vitamins A, C and D as well as some of the B-complex ones.

  To cook it from scratch having collected it from the rocks, it has to be plunged in boiling water and boiled for about 40 minutes, or until it starts to break down. Traditionally it was served with cockles (chocos in Welsh- interestingly that is cuttlefish in Portuguese) and sausages, bacon and eggs as a hearty breakfast for Welsh miners. Mushrooms and black pudding may also have been served with it. It is traditional to cook it mixed with oatmeal in bacon fat, but olive oil is a good substitute, and much healthier.

  Laverbread could help in the aftermath of a nuclear explosion, as it contains a compound which binds with heavy metals in the gastro-intestinal tract to form a gel-like salt which is believed to remove radio-active particles from the gut. It can help keep joints supple, and gives those that eat it a glowing healthy complexion.

  It contains a chemical that has been named M26 which could be useful in the future, when more research has been done into it, to help combat AIDS. A Japanese study has shown that it successful in fighting flu as it boosts the immune system.

  It can be healthy as long as it isn’t cooked in fat. Use olive oil instead. You can add the boiled laver bread to soups and sauces, risotto, stuffings and you can find it in a few Welsh cheeses. You can eat it as it comes from a fish stall served with toast and lemon wedges and a little poached shredded leek.

 

LAVER BREAD SIDE DISH

Ingredients

400 gr laver

60 gr butter or olive oil

60 ml orange juice

salt and freshly ground black pepper to taste

Method

Plunge the seaweed into boiling water and cook for about 40 minutes until it starts to break up.

Drain and wrap in an absorbent tea towel to get rid of the excess water.

Heat the butter in a pan and add the seaweed and fry for 8-10 minutes.

Add the orange juice and allow this to heat through.

Add seasoning and serve with roast lamb.

This has Taste and is a Treat.