QUINOA - "LOST GOLD" OF THE INCAS: HISTORY, USES AND HEALTH BENEFITS OF QUINOA: HOW TO MAKE QUINOA SALAD

QUINOA, ARROZ DEL PERU, CHENOPODIUM QUINOA

Quinoa was a staple food of the Incas, but crops were destroyed by the Spanish conquistadores seeking to destroy the culture of the Incas, if not their civilization. They have been eating quinoa for 5, 000 years, and it is mainly cultivated in the Andes in Bolivia, Chile and Peru. It is still a staple of the Quechua and Aymara peoples who live in rural areas at high altitudes. It was known to the Incas as “chisiya mama” the mother grain.

  Quinoa is classed as a pseudo-cereal as it is not a grass but a member of the goosefoot family, so a relative of the stinking goosefoot. (Chen is Greek for goose and podi means foot and this is how it gets its name in Latin - the leaves were thought to resemble a goose’s foot.)The grains are actually seeds which may be white, red or black. It can grow to heights of between 4 and 6 feet.

  It can be used in much the same ways as rice and couscous, (in both sweet and savoury dishes) although as the seed husks contain saponins the grains have to be thoroughly soaked to remove any residue after they have been processed. In South America the saponins are used for detergent to wash clothes.

  The red quinoa seeds are more bitter than the white, and so need extra soaking time. To see if they are ready to cook taste a few seeds and if they are very bitter still, they need a change of water and longer soaking. It’s probably best to soak it overnight and then rinse it a few times. If it has been processed it may be Ok to put it in a sieve and run cold water through it while rubbing the grains together with your fingers.

  To cook quinoa you need 1 part of its seeds to 2 parts water, (the same as rice), bring it to the boil and then turn it down to simmer for 15 minutes. The seeds become translucent and fluffy. They have a nutty flavour which becomes even more pronounced if you dry fry them for 5 minutes, stirring constantly to prevent them burning before boiling them.

  It has been cultivated in Europe but has not really become popular, although that may now change, when its full range of health benefits become known to a wider public. It is chock full of amino acids, especially lysine which is essential for the growth and repair of tissues. The 18 amino acids are particularly well balanced in this seed. It is protein rich and contains the B-complex vitamins along with vitamin E and the minerals calcium, chloride, copper, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc. It is particularly rich in potassium and the phenolic compounds in the plant along with the lignans (also found in flax seeds and pumpkin seeds) provide potent antioxidant protection for our cells.

  Quinoa like the real grains, barley, wheat and sorghum, for example, lower the risk of contracting Type 2 Diabetes, and help to protect the heart and our cells from cancer. It is actually a relative of leafy green vegetables such as spinach, cabbage and broccoli and diets which contain whole grains, pulses and leafy greens protect us from cancers and heart disease according to medical research. Its leaves are edible and can be used like spinach or the amaranths (e.g. Elephant’s Head).

  In the 1980s quinoa was rediscovered by two Americans who realized its nutritional value and potential and began cultivating it in Colorado, so it became more widely available in the US.

  Red quinoa has been used in traditional medicine to get rid of intestinal worms and as an emetic (purge). A decoction of the seeds can be applied externally to sores it is said.

     In 1997 Michael J. Koziel in “Quinoa: a Potential New Oil Crop” pointed to the fact that because it is rich in protein and essential fatty acids (Omega-3 and -6 as well as linoleate and linolenate acids) it could be used as an edible oil. He also said that the oil cake, the residue after the oil has been extracted, “would be an important complementary protein for improving the nutritional quality of both human and animal foodstuffs.”

  The recipe below uses quinoa as you would couscous, and is very nutritious.

QUINOA, FETA AND BLACK OLIVE SALAD

Ingredients

75 gr of quinoa seeds, soaked and cooked as directed above

50 gr black olives

1 large courgette or zucchini, cut into very thin strips

1 small red onion, very finely sliced

1 tbsp balsamic vinegar

olive oil

100 gr tomatoes, roughly chopped

1 red chilli, very finely chopped

100 gr Feta, crumbled

small bunch of fresh mint leaves, finely shredded

few leaves of mint for garnish

Method

Drain and rinse the quinoa under cold running water after cooking and leaves to drain again.

Trim the top and bottom of the courgette, and cut into very thin strips.

Put all the ingredients into a bowl and pour the olive oil and balsamic vinegar over them.

Toss so that everything is well mixed, garnish with mint leaves and serve.

This has Taste and is a Treat.

  

CELERY ( APIUM GRAVEOLANS ) - HISTORY: HEALTH BENEFITS AND USES OF CELERY: HOW TO MAKE CELERY SALAD

CELERY, SELINO, APIUM GRAVEOLANS, AJMOD IN URDU

The crunchy, nutty, celery we eat in salads, with a lovage-like flavour comes from the wild celery which still grows in the Mediterranean and parts of Asia. This is cultivated for its leaves and seeds (see celery seeds) and is not the firm textured stalk that we have in salads or use for dips. Celery was first used for its seeds and was used as medicine. It is called selino in Greek and its leaves were used like laurel leaves to crown athletes in the games that were held on mainland Greece. The plant was held in high esteem because of its medical properties, but was also treated with some suspicion as it was associated with Death and the Underworld, in both ancient Greece and Rome.

   It was first recorded as being used for food in 1623, in France, where the Belgian endive also had its debut much later. However it was used in the Middle Ages as food as people could forage for wild celery. Then it would have been added to stews as it did not become popular as a raw vegetable until the 18^th century in Europe. By which time the Italians had developed the one celery know today, more or less. It was the Italians who first cultivated celery seriously for food in the 17^th century and they produced the kind with solid stems that we eat now; before the stalks were hollow. It was only introduced into the USA in the 19^th century.

  The origins of the word apium are obscure, but graveolans comes from the Latin, gravis meaning heavy (as in pregnant) or serious and olere to smell. It is a member of the Umbellifereae or Apiceae family of plants which includes parsley, carrots, fennel, and dill. The root of a variant of celery, Apium graveolans var. rapaceium is the root vegetable celeriac. The leafy variety that grows in the Mediterranean regions and is used to flavour soups and sauces is Apium graveolans var. secalinum. It also grows in Asia, and in Urdu, celery is ajmod.

  In Britain we have several kinds of celery, an almost white variety which is grown out of direct sunlight, and the greener kind that is known in North America. Celery has had a reputation for being an aphrodisiac, along with numerous other foods such as oysters, tomatoes, walnuts, leeks, and strawberries among others. There is a recipe for men with erectile dysfunctions, which is added here for information only. Take 5 or 6 celery stalks and boil them until they become pulpy, and eat them hot. This is supposed to help for a few hours at least. Cheaper than Viagra I guess. In Kentucky it is believed to be bad luck to eat celery, I’m told. However if you go to New Orleans, you will see celery stalks in the Creole cuisine there.

  There is some medical reason for this, as celery stalks are rich in the mineral potassium and contain phthalides, compounds which help relax muscles around arteries and allow the veins to dilate, so allowing blood to flow through them more easily. They also reduce stress hormones which can cause blood vessels to constrict.

  Celery contains vitamins A and E which together help protect vision, particularly helping to protect night blindness and dimness of vision. It is also a rich source of vitamin K and vitamin C, and has many of the B-complex vitamins too. It also contains 17 amino acids, and the minerals calcium, iron, magnesium, manganese, molybdenum, phosphorous, selenium, sodium and zinc. So if you thought a stick of celery was only water, you should revise your opinion. Celery stalks also contain coumarins which help prevent the free radicals from damaging cells and causing cancer. These also enhance the white blood cells which help to defend our immune systems. They also contain acetylenics which have also shown activity which inhibits the growth of cancerous tumour cells. Eating celery can help to lower blood pressure, so helping to lower the risks of heart disease and strokes. The potassium and sodium combined help to regulate the body’s fluid balance, and so act as a diuretic, flushing out unnecessary fluids. Celery oil also has the effect of lowering cholesterol levels.

   It is thought that celery oil has anti-inflammatory properties, but more research is needed on humans before this can be proven.

  Celery makes a good healthy juice, especially when combined with parsley, which helps to prevent thrush or candida if you are susceptible to that infection, and it is tasty when combined with carrot juice. This can help calm frazzled nerves and can help the nervous system. If you drink half a pint of the carrot and celery juice daily it will help the nervous system.

    The seeds are mainly used for medical reasons, but it is clear that adding celery to your diet can be beneficial to your health. It is best used raw to get its full benefits.

CELERY SALAD

Ingredients

1 head of celery, sliced

1 bunch spring onions, chopped

30 gr walnuts, crushed

2 apples, cored and chopped

1 mango, peeled and roughly chopped

1 Kos lettuce, leaves left whole

white wine vinegar,

olive oil

parsley leaves, shredded

juice of 1 lemon

Method

Have a bowl of water near you into which you have squeezed the lemon juice. When you core and chop the apples, leave the chopped pieces in the water so that they don’t discolour for about 15 minutes, while you prepare the other ingredients.

Layer a salad bowl with the lettuce leaves, and put all the other ingredients into the bed of lettuce.

Make the vinaigrette with 2 parts olive oil to 1 part white wine vinegar.

Pour this onto the salad and serve, or serve separately.

This has Taste and is a Treat.

  

SAW PALMETTO - REMEDY FOR BPH - DOES IT WORK?

SAW PALMETTO, SERENOA REPENS or SERENOA SERRULATA

Saw palmetto is a shrubby type of small palm which grows in clumps, often under the canopy of other trees. It is indigenous to the south-eastern states of the USA and to some of the West Indian islands. These palms grow in colonies of perhaps a hundred or more, and have between 3 to 7 fan-shaped leaves which are about 2 feet wide. They are called the little saw palm (that’s what saw palmetto means) because the leaf stems have spines which are very sharp and which run along the stem like the teeth of a saw. The clumps of fronds grow to around 10 feet and make good shelter for wildlife.

  The Seminole Indians used the fruit of this tree both for food and medicine. The flowers which bloom from April to the end of July attract bees and the honey made from them is delicious. The fruits ripen between September and the end of October, staring green and ripening to black. They are harvested, dried and ground to a powder. A lipophilic extract is removed from the fruit as this is what is believed to provide the fruit’s medicinal properties.

  There are over 50 reported traditional medicinal uses for the fruit and these range from cures for whooping cough to alcoholism. The Native Americans used to use the fruit in combination with nettle roots and pumpkin seeds, for male impotence, infertility, inflammation and as an expectorant. In the late 19^th century the fruits were used medicinally as they were thought to have a positive effect on genitourinary tract problems such as cystitis, and were used to reduce enlarged prostate glands, cure gonorrhea and irritation of the mucous membranes. In the early 20^th century men began to use them to increase their sperm count and to improve their libido. However, after 1945 herbal preparations were cast aside in the US and pharmaceuticals were used instead of the time honoured cures. In Europe however herbal preparations continued to be used, especially in Germany, where the Commission E regulates herbal products. It is in Europe that much of the research on saw palmetto has been carried out.

  The fruits of the plant contain flavonoids, plant sterols, and fatty acids, while it is thought that the polysaccharides (sugars) in the fruit are responsible for the possible medicinal benefits that may be gained form saw palmetto. As they may have similar effects to hormones they should not be used by pregnant or breast feeding women or anyone who has had a hormone-related cancer.

  Saw palmetto may be of benefit to men with benign prostate hyperplasia (BPH), which is non-cancerous enlargement of the prostate gland, although research has not been conclusive by any means. Researchers don’t yet know how the plant-based chemicals work but they think that perhaps they affect testosterone levels in the body and may reduce the amount of an enzyme in the body which promotes the growth of the prostate gland.

  Some studies show that saw palmetto is effective in reducing the size of the prostate gland, while others, (one notable one was published on 9^th February 2006 in the “New England Journal of Medicine”) have found that there was no difference in the size of the prostate whether patients were treated with Saw palmetto or a placebo. The problem with the research so far, apart from the study of 2006, is that the research has only been for 3 month periods, so it is difficult to know if any reduction in the size of the prostate is sustained.

  In animal studies Saw palmetto has been seen to inhibit the growth of cancerous tumour cells, so ultimately it may be helpful in combating prostate cancer. It seems to improve the urinary tract problems associated with an enlarged prostate and seems to stop the excessive flow of urine, so it is beneficial to some BPH sufferers.

  More research is needed to determine how far Saw palmetto can help men with BPH and prostate cancer.

  

CARDOON ( CYNARA CARDUNCULUS ): HEALTH BENEFITS AND USES OF CARDOON: HOW TO MAKE CARDOON SALAD

CARDOON, CYNARA CARDUNCULUS

The cardoon is native to the Mediterranean area and is a wild variety of the Globe artichoke, although it is now cultivated as it was in Dioscorides’ time (1^st century AD), for its stalks rather than the tops. These look like large, rough celery stalks. It is popular in Italy, Spain and Portugal but fell into disfavour in Britain in the twentieth century. The Victorians loved it though and there are many recipes given for cooking its stalks. You can eat the tops as long as you harvest them just before the petals bloom and eat the base and the flower head. It is a very striking plant with silver-grey green leaves that are very spiky, so you have to take care if you are close to one. They are classed as an invasive species in California, Argentina and Australia, where they were introduced.

  Pliny says that they were cultivated for their medicinal value, and the leaves in particular have been used in traditional medicine for chronic liver and gall bladder diseases, jaundice, hepatitis, arteriosclerosis, late-onset diabetes in its early stages and as a diuretic as well as a digestive aid. They can help disperse stones in the internal organs and are believed to be good for rheumatism. The Romans used to eat the stalks in salads, and even today the Italians sometimes eat them after boiling by just dipping them in olive oil.

   Modern research has shown that the cynarin which is the bitter compound in the plant, can improve liver and gall bladder functions, and stimulates the secretion of digestive juices, as well as helping to lower the levels of blood cholesterol.

   Cardoons contain the B-complex vitamins, B1, 2, 3, 5, 6 and 9 along with vitamin C, dietary fibre and are rich in potassium (so good for the muscles and nerves and their functioning, as well as for erectile dysfunctions), copper and manganese as well as other minerals which include calcium, iron, magnesium, selenium and zinc. They also contain the phytonutrient, luteolin, silymarin, caffeic acid, among others which have antioxidant properties and serve to protect DNA from damage by scavenging free-radicals which can cause cancer.

  If you use these stalks it is best to remove their tough outer ribs and cut the inner ones into 3 inch (8cms) pieces then soak them in water in which you have mixed the juice of a lemon. This will prevent them turning brown as they do like avocados when exposed to the air. Pre-cook them in boiling water for about 30 minutes and serve them as you would any other boiled vegetable, or make a cheese sauce and bake them in it for 20 minutes until the cheese on top is bubbling and brown. When you cook them you won’t need to add salt as they contain sodium naturally. The roots and can be cooked like parsnips.

  In Portugal they use the flower heads (dried) as rennet in cheese-making, and they figure in the traditional Christmas meal too. The plant yields a yellow dye, and has possibilities for the biodiesel industry, especially in countries where it is invasive.

  You can find these stalks in markets in mid-winter through to early spring, so in previous times they were a vital source of vitamin C to prevent scurvy in the winter months. You can grow them too and some people just grow them because they are an attractive plant which can be used as compost when it dies back. If you grow it though, eat it as it is a shame to allow all those nutrients to go to waste. It has a pleasant nutty flavour, a bit like a Jerusalem artichoke and is more delicate than the globe artichoke, so you may like the cardoon even if you don’t like globe artichokes.

CARDOON SALAD

Ingredients

5-6 cardoon stalks, trimmed and cut as described above

1 pint chicken stock

3 cloves garlic, finely chopped

1 medium onion, finely sliced

4 ozs fresh mushrooms, sliced

handful coriander or parsley leaves, shredded

30 gr pine nuts

1 glass white wine

olive oil

freshly ground black pepper

freshly grated Parmesan cheese to serve

Method

Boil the cardoons 20 minutes in the homemade chicken stock. Drain and reserve the liquid

Heat the olive oil in a pan and fry the onions and garlic until the onion is tender.

Add the mushrooms and pine nuts, stirring to make sure they are coated with the oil.

Add the white wine and bring to the boil. Add the black pepper and allow the mixture to simmer for 15 minutes, then add the strained cardoons, stir well and add the reserved liquid.

Now add the coriander or parsley leaves, and simmer uncovered for a further 10-15 minutes.

Remove from the heat and allow to stand for about 30 minutes before serving.

Serve with Parmesan cheese.

This has Taste and is a Treat.

SWEET WORMWOOD, QING HAO - MEDICINAL BENEFITS AND USES

SWEET WORMWOOD, SWEET ANNIE, QING HAO, ARTEMISIA ANNUA (L.)

Sweet wormwood is a close relative of wormwood, (Artemisia absinthum), mugwort (Artemisia vulgaris), southernwood, (A. abrotanum) and tarragon (A. dracunculus) to name but a few in the genus. They are all Asteraceae or in the daisy family of plants. Apuleius, who was a Berber living in what is now Algeria in the 2^nd century AD wrote that this genus of Artemisia got its name from the goddess of hunting, Artemis in Greek, Diana in Latin. He describes how she gave these herbs to Chiron the centaur who practised medicine, for the benefit of the human race. The herb centaury is named after Chiron.

  Sweet wormwood can grow to as high as 9 feet or 3 metres and rapidly grows as wide as 1 metre. It flowers in late summer and leaves should be harvested before these appear, to be dried for later use. It is native to south-eastern Europe and Asia and has been used for thousands of years in Chinese medicine. It can cause dermatitis, so if you go to gather it wear gloves. Its pollen is highly allergenic too so if you are susceptible to hay fever don’t go near it when it is in flower. Its essential oil has been used in the perfume industry but could be utilized more. It is not, as its name suggests as bitter as wormwood, but if you make a tisane of the leaves, you may want to add some honey or stevia leaves to it.

  It is naturalized in the US where it has been used in wreaths for its perfume, and n Europe it is cultivated both for its medicinal uses and to flavour vermouth.

  A poultice of the hot leaves can be used to staunch a nosebleed, as well as to stop bleeding from scratched rashes, and to help boils and abscesses to heal. You can make a tisane of the leaves 1 ounce of fresh leaves to 1 cup of boiling water and allow this to steep for 10 minutes before straining and drinking. This can be used for diarrhoea, colds, flu digestive problems and fevers. It can also be used as a wash on skin eruptions and cuts.

  The Chinese had been using Artemisia annua for 400 years to cure malaria, before research was undertaken to discover how this worked. The plant contains a substance named artemisinin and derivatives of it are artemether and artesurate which were also studied, and these have been found to work to cure malaria, out-performing drugs to which the parasitical bacteria which causes malaria has become resistant. In clinical trials 90% of malaria cases were cured by this means.

  Then scientists began to consider the possibilities of sweet wormwood and artemisinin as anti-cancer agents, and their hunches seem to be right, as in vitro it has killed off breast cancer cells and those of leukaemia. This ancient remedy was known to the ancient Chinese, but lost in time until in the 1970s and archaeological dig uncovered old herbal remedies among which was how to remove artemisinin from sweet wormwood to help cure cancer. It never ceases to amaze me how much we have forgotten.

HOW TO MAKE GREEK-STYLE PRAWNS AND MUSHROOMS: EASY TASTY RECIPE

GREEK-STYLE PRAWNS

I hadn’t had prawns since Thailand, so not for two years, until the other day when I found them in a hypermarket. There were fresh mushrooms too, which were another treat, and then I found the Halloumi cheese although Feta is preferable for this recipe, but never mind! To make straight Greek prawns omit the spices, and use Feta with more oregano and a wineglass of white wine. Greeks don’t use mushrooms either. Here, though is the recipe I cooked.

Ingredients

1 lb shelled prawns

3 oz Halloumi or Feta, cubed

½ lb mushrooms (khombi), stalks and skins removed and diced

1 large onion, finely chopped

3 or 4 garlic cloves, finely chopped

3 or 4 tomatoes peeled and roughly chopped

1 heaped tsp dried oregano

2 tsps cumin seeds

1 inch piece of cinnamon

1 bay leaf, torn to the vein, but intact

freshly ground black pepper

olive oil for frying

Method

Heat the oil in a pan and add the cumin seeds, ad fry for a minute, then add the cinnamon, onions and garlic, and fry until the onion is translucent. Stir so that the garlic doesn’t burn.

Add the prawns and stir. Fry until they have been coated with oil on all sides.

Now add the mushrooms which should soak up the remaining oil.

Add the tomatoes and wine if you are using, and the oregano, bay leaf and black pepper.

Cook for 20 minutes and then add the cheese and cook for a further 10 minutes or until the cheese has melted.

Remove from the heat and serve with rice.

This has Taste and is a Treat.

BOG ASPHODEL ( MOOR GOLD ) - INFORMATION

BOG ASPHODEL, NARTHECIUM OSSIFRAGUM

The bog asphodel or bastard asphodel lives in swampy ground and loves the terrain of Ireland, where it is the flower of County Ross, Yorkshire and Lancashire in northern England. It also grows in other parts of the British Isles and is native to Western Europe. It is not a true asphodel, as its name, bastard asphodel implies, although it is a member of the lily family and distantly related to the other asphodels. It is a member of the Dioscoreales order of plants along with black bryony among others.

  In Welsh it is called Llafn y bladur or Scythe’s blade and also Gwayw’r brenin or King’s braxy (braxy is an acute usually fatal sheep’s disease caused by bacteria); in Irish Gaelic it is Sciollam na moná.

  The Latin name Narthecium comes from narthex which means (here) a tall umbelliferous plant such as fennel. Ossifragum is from the Latin meaning bone-breaker, and this name reflects the fact that people thought that eating the Bog Asphodel made cattle and sheep’s bones brittle and easily broken. We know now that this phenomenon was due to lack of calcium rather than because of the plant.

  The plant has yellow star-shaped flowers, with between 6 and 20 on one stem, which are followed by egg-shaped orange-red fruit which contain tiny seeds. It has two sword-shaped leaves. The plant can grow up to 40 centimetres or 16 inches tall. The fruit used to be used instead of saffron to dye hair and cloth, producing a pale yellow dye. In the Shetland Islands off the Scottish coast the fruits have been used as a substitute for saffron in cooking. The tradition of using it to dye hair gave rise to the name ‘maiden’s hair’ in parts of Yorkshire, where it was also called ‘moor gold’. John Wise from the New Forest in southern England, writing in the 19^th century called it ‘Lancashire Bog Asphodel’.

  It contains steroidal saponins as does Tribulus terrestris (puncture vine) which probably account for the fact that it has caused photosensitivity in Norwegian lambs. Eating the plant has also caused the deaths of cattle and sheep by causing liver and/ or kidney damage, so is best treated with care.

  However, it has potential human health benefits as it contains an antibiotic active aglycone which is being investigated.

  It is said that the Bog Asphodel has been used in traditional medicine to treat hernias, coughs, inflamed genitals, ulcers, and spasms when taken in a decoction with wine. The mashed root was also applied externally to affected areas. This treatment is not recommended of course and is for information only.

  

ASPHODELS, JACOB'S STAFF: HISTORY, BENEFITS AND USES OF ASPHODELS: SPONGY ASPHODELS RECIPE

ASPHODELS, ASPHODELUS RACEMOSUS AND OTHERS

Asphodels have always fascinated me since I read Homer and I bought many of them, which had been dyed through osmosis to blue, green and violet when I lived on a Greek island. Of course they also grow wild in Greece especially on the island of Crete where they have the yellow ones, Asphodelus lutea as well as the more common white variety,   A. fistulosus, which has leaves that give rise to its name of onion-leaved Asphodel. Asphodels are member of the lily family of plants, Liliaceae and although native to the shores of the Mediterranean and Central Europe are also in Asia.

Pakistani asphodel

  In Pakistan the rather straggly –looking asphodel (Asphodelus tenuifolius) is a common weed in wheat fields in the same way as the poppy and cornflower are in Western Europe. This one is native to Asia and the Indian subcontinent.

   The ancient Greeks planted Asphodels near tombs as they believed that they were a favourite food of the dead. Homer describes the asphodel meadows (άσφοδελόν λειμώνα The Odyssey 24:12) in Hades, the Greek Underworld and some have mistakenly thought that this was a happy place so have though that it was the yellow asphodels to which he was referring. However a closer reading of the text shows that he was talking of the white, somewhat ghostly asphodel, so William Carlos Williams, the American 20^th century poet got this right in his poem “Asphodel that Greeny Flower.”

   “Of asphodel that greeny flower

                        like a buttercup

                               upon its branching stem-

     Save that it is green and wooden

                        I come, my sweet,

                               to sing to you

                     …………………

     I had a good collection,

                        The asphodel,

                                             forebodingly

     among them.”

The flower had associations with Persephone, who was condemned to spend six months of the year in the underworld because she had been tricked into eating six pomegranate seeds while she was captive there.

  Hesiod clearly held the asphodel in high esteem as he wrote in his poem, “Works and Days”

    “Fools, they do not know by how much

      the half is greater than the whole,

      nor what great advantage there is 

      in mallow and asphodel.”

He meant that the mallow and asphodel were cheap, plain foodstuffs which had many health benefits, but the wealthy had no time for these foods as they considered them food only for the poor.

  The English Romantic poets and Milton misunderstood the meaning of Homer’s asphodels and in Paradise Lost book 9 line 1,039 Milton has this to say of the asphodel, implying that it was a flower associated with the sensual plants of hyacinth and violets:

  “Flowers were the couch pansies, violets, asphodel and hyacinth, earth’s freshest, softest lap.”

  In early English and French poetry the name asphodel was given to the flower we now call the daffodil.

  Asphodels can grow to around 3 feet tall and if they are cultivated it is for their roots, which can be dried and boiled in water to produce a mucilage which is something like reconstituted Gum Tragacanth (gond katira). The roots contain inulin, a starch and although the root contains some bitter substances, these are removed by boiling. Glue can be made from the bulbs by drying and pulverizing them and then mixing with cold water.

  The bitter roots have been used in traditional medicine to help remove obstructions which prevent the menstrual flow being normal, and they are also a diuretic and have antispasmodic properties.

  Asphodels are related to asparagus and asparagus racemosus, and scientific studies have found that the asphodel (racemosus) has antimicrobial properties which can prevent secondary infections occurring in cancer patients.

  The asphodel, along with horta (wild edible greens such as the mallow and dandelion) helped the Greeks survive the harsh years of the Second World War, as their starchy roots saved many from dying of hunger.

  Both Hippocrates and Dioscorides advocated that the asphodel roots should be roasted in the embers of a fire and then eaten mashed with figs and the shoot eaten fried; like a pakora.

  In Britain there is the Bog Asphodel, which is yellow, Narthecium ossifragum.

  Here is a Greek recipe for asphodel shoots, which is a kind of omelette.

SPONGY ASPHODELS

Ingredients

1 cup tender shoots, 1½ inches long

1 small onion, very finely chopped

2 eggs, lightly beaten

2 tbsps cream or evaporated milk

salt to taste

olive oil for frying

Method

Make a cut in the asphodel shoots and blanch them in boiling water for 2 minutes.

Mix the eggs and milk beating until well mixed.

Fry the shoots with the onion for a few minutes and then pour the egg mixture over them.

Cover the pan and cook over a low heat until the eggs are set.

Serve as you would an omelete.

This has Taste and is a Treat.

  

 

BELGIAN ENDIVE - THE TRUFFLE OF LETTUCES: HEALTH BENEFITS AND ENDIVE AND WATERCRESS SALAD RECIPE

BELGIAN ENDIVE, CICHORIUM ENDIVA

The Belgian endive is the queen of the chicory family, but is a very close relative of Cichorium intybus or chicory. These are the only two plants in the genus although there are variants of the endive (pronounce ondeeve as, after all it is Belgian). Both are members of the Asteraceae family of plants or the daisy family.

  There is a lot of confusion about these two plants, but the original chicory is the one whose roots are used as a coffee substitute or to flavour coffee. This one, the Belgian endive is more like a nutty flavoured lettuce, with which it goes well. It has a pleasantly mild bitter flavour. The Brits call the endive “chicory”, which further adds to the confusion, so if you look up a recipe for endive on a British website such as the BBC look for chicory recipes.

  The story about endive is a rather strange one, as it was apparently discovered by one Jan Lammers in 1830. Before he went away to fight in the Belgian War of Independence he had put chicory roots in his cellar, intending to dry them and roast them for coffee. However when he went to check on them on his return home he found that they had sprouted pale white leaves. Being the curious type, he tasted them and found that they were good. It took years to perfect their cultivation, but they were launched onto the Paris markets in 1872 and became an instant success, with the nickname “white gold.” In the world of leafy salad greens these are the caviar or truffles of it.

  So what do you do with them? You can do anything with them boiled, steam, grill, bake or use raw in salads with other greens. They go well with radicchio, lettuce, watercress and rocket (arugula) or with lamb’s lettuce. You can use the leaves as scoops for dips, or stuff the leaves with caviar, smoked salmon, seafood and blue cheeses for appetizers.

 They contain dietary fibre, so are good for the digestive tract and to prevent constipation and they are rich in the mineral potassium, as are mushrooms, pumpkin seeds, and figs, among other fruit and vegetables. Potassium is necessary for the normal functioning of the nerves and muscles, making it good for erectile dysfunction. It is also a blood pressure regulator.

  They contain a fair amount of vitamin A as do bilberries and carrots, which help the eyesight, in particular preventing or at least delaying the onset of age related macular degeneration, and cataracts as well as decreasing the likelihood of night-blindness. They also contain vitamin C which is found in citrus fruits such as lemons, grapefruit and pomelos, as well as tomatoes and broccoli among other fruit and vegetables. This has powerful antioxidant properties which can help boost the immune system and combat free radical damage to cells.

  The endive also contains one of the B-complex vitamins, B9 or folic acid or folate, which we need to synthesize and repair DNA and this is vital for normal growth and healthy red blood cells. This is also found in foods such as turnip tops, spinach, asparagus, broccoli, brussel sprouts and bananas.

  Although a leaf is mainly water (95%) and has no calories, it is still good for us, especially when mixed with other things. Try this salad and see what you think.

ENDIVE AND WATERCRESS SALAD

Ingredients

1 head of Belgian endive, leaves separated

1 bunch watercress

50 gr walnuts

100 gr Roquefort, crumbled

3 inch piece of root ginger, peeled and cut into julienne strips

Dressing

olive oil

white wine vinegar

2 tbsps chives snipped

1 tsp mustard, such as whole grain or Dijon (optional)

salt and freshly ground black pepper

Method.

First mix the dressing; you need 2 parts olive oil to 1 of white wine vinegar and mix by shaking in a jar. Then add the chives and a tsp mustard of your choice if you wish.

Put this in the fridge to chill.

Put the individual endive leaves on the bottom of a salad bowl or a plate and cover with the rest of the ingredients. Use the strips of ginger as garnish.

Serve the dressing separately.

This has Taste and is a Treat.