FIELD BINDWEED - ONE OF THE WORST WEEDS, BUT WITH MEDICINAL BENEFITS

FIELD BINDWEED, CONVOLVULUS ARVENSIS

Field bindweed was a common plant where I grew up in South Wales, but we simply called it “convolvulus.” It has pretty white trumpet-shaped flowers  which are rather like those of Coccinia indica or Khochoper , the ivy gourd, and the orange ones of the Trumpet Vine), but my grandfather told me they were called snake flowers and I wasn’t to pick them because snakes might live in the canopies they created with their twining vines. My daughter was fascinated by these flowers too, but could never remember the name for them. We always thought they were a British native plant, but it seems that they originated in the warmer Mediterranean climes.

  These members of the Convolvulaceae also grow in the Indian subcontinent, and in the Khyber-Pakhtoonkwa province of Pakistan they roots of Field bindweed are used as a rinse after washing hair in order to get rid of dandruff.

  The name convolvulus comes from the Latin “convolvere” meaning to twine and arvensis means of the field or cultivated land. The stems of this plant can grow to around two metres long and they can twine in a total revolution in less than 2 hours, making them a very rapid-growing plant. The roots burrow deep into the soil too, making it a difficult plant to eradicate. In the US it is classed as an invasive species in all states except Alaska, where it is probably too cold for it to proliferate. It was actually introduced in to North America in the early 18^th century as an ornamental and probably for its medicinal properties too. Some theorize that it got to North America as an adulterant in seeds, but whatever the case, the Native Americans soon realized its medicinal potential and used it to reduce excessive menstrual flow and for spider bites. For these problems they used a tisane of the leaves, which are apparently edible and used like spinach in parts of Turkey, where they are also used as a flavouring for some dishes. The flowers are made into a tisane which is used internally as a laxative and for fevers, to promote sweating and so reduce the temperature, and externally to put on wounds. The juice of the root is also used for fevers, and the Arabs used the roots and leaves to stop haemorrhages.

  In Europe there are various superstitions about this plant, one is my grandfather’s that vipers make their nests under it, and in other parts of Britain it is said that if a young woman picks the flowers of the Field bindweed, the object of her affections will die. Another superstition is that if you pick the flowers there will be a thunder storm, and it is called the “thunder flower” for this reason.

  Dioscorides in the 1^st century AD believed that this plant could stop internal bleeding and help in the healing of wounds.

  One study exists: Meng, X. L. et al. December 2002, “Effects of a high molecular mass Convolvulus arvensis on tumour growth and angiosperm” P.R. Health Science Journal, Vol. 21 (4) pp 323-328. However the results are inconclusive as the extracts of the plant did not kill cancer cells in an in vitro culture, but, according to the researchers, “inhibited tumour growth in mice” by approximately 70 %.

  The whole plant produces a green dye, and the stems can be used to tie up other plants, such as tomatoes, but they are not durable.

  This plant was once used for medicine, but these uses seem to have been forgotten as it is now viewed as a menace, especially in field with crops.

WALLFLOWERS - NATIVE OF MED: HISTORY AND USES OF WALLFLOWERS

WALLFLOWERS ERYSIMUM CHEIRI

Wallflowers are native to southern Europe and Greece, and are sometimes called Aegean wallflowers and gillyflowers, although the latter name also refers to pinks which are closely related to carnations and not at all related to wallflowers which are in the Brassicaceae or Cruciferae family. Wallflowers are related to cabbage, kale, brussel sprouts, broccoli, mustard, horseradish and turnips. It usually flowers between April and June when it attracts a lot of insects and bees. As the name suggests it grows well on walls and cliffs and can grow to 2½ feet high.

  The original wallflower was named Cheiranthus cheiri by Linnaeus (cheiros meaning hand and anthos flower in Greek). However it has undergone a botanical name change and is now Erysimum cheiri. It was held in people’s hands during festivals in the ancient world and this may be why it got its original name.

  The wallflower is poisonous in large amounts but has been used as a wound herb for Roman soldiers in battles, and a tincture of the whole plant was once used to dull the pain of cutting wisdom teeth. Formerly it was used as a diuretic, and to bring on a woman’s period if it were late. It has also been used to treat impotence and paralysis, and this might be because it contains cheiranthin which has a stronger action on a weak heart then digitalis which comes from the foxglove (Digitalis purpurea); because of its effects on the heart it is not wise to use wallflowers for any medicinal purpose at home.

Wallflowers wild

  In the past wallflowers have been used to treat rheumatism, spasms, nervous problems and as a purgative, while its distilled oil has been used in perfumes. The oil can smell unpleasant if not distilled.

  In the Middle Ages, these plants were grown in monastery gardens, having been introduced into the British Isles at sometime during the Norman Conquest (after 1066). Their leaves were crushed and applied to wounds to heal them, used as an antiseptic dressing. The seeds apparently have expectorant properties as well as an oil which seems not to have been used very much in medicine in the past.

  Nicholas Culpeper the 17^th century English herbalist says that Galen (c.130-200 AD) believed that the yellow wallflowers had the best medicinal value, and continued by saying that a wallflower: -

  “..cleanses blood and fretteth the liver and reins (kidneys) from obstruction, provokes  women’s courses, expels…the dead child; helps the hardness and pain of the mother, and of spleen also; stays inflammation and …comforts and strengthens any weak part, or out of joint, helps to cleanse the eyes from mistiness and films upon them and to cleanse the filthy ulcers in the mouth or any other part, and is a singular remedy for the gout and all aches and pains in the joints and sinews. A conserve made of the flowers is used for a remedy both for the apoplexy and the palsy.”

  Young women who were not asked to dance at balls in the past were known as wallflowers, perhaps because they stayed close to the walls so as to be less noticeable. The wallflower is a symbol of misfortune in love, perhaps due to this 14^th century Scottish legend made famous in the poetry of the Robert Herrick (1591-1674). The legend has it that Elizabeth, the daughter of the Earl of March promised to marry a man from a clan which were enemies of hers. She was confined to a castle but the young man entered dressed as a wandering minstrel or troubadour. They organized an escape plan and she was to climb out of a castle window using a rope made of silk. This is a part of the poem: -

   “Up she got upon a wall

     Attempted down to slide withal;

     But the silken twist untied,

     She fell, and bruised, she died.

     Love in pity to the deed

     And her loving, luckless speed,

     Twined her to this plant we call

     Now the Flower of the Wall.”

  I have always liked wallflowers, especially the brown-orange ones which grew in my grandmothers’ gardens. My paternal grandmother probably used them in some medicinal concoction or made the flowers into a conserve. However I only remember playing in them and loving their fragrance. 

SWEET ORANGES - EVEN THE FLOWERS ARE GOOD FOR YOU: HEALTH BENEFITS AND USES OF SWEET ORANGES: ORANGE SAUCE RECIPE

SWEET ORANGES, MALTA IN URDU, CITRUS AURANTIUM var. DULCIS

Sweet oranges are the ones we eat raw, such as Jaffa oranges, rather than Seville or bitter oranges which are used for marmalades. They are members of the Rutaceae family of plants and so related to the grapefruit, lemon, pomelo, kinnow or mandarin, Persian lime, etc. They originated in Asia and spread through to the Indian subcontinent and from there into the Middle East. Arab traders or the Moors took them to Spain where they have been cultivated for centuries.

  Christopher Columbus is believed to have taken seeds from the orange to the Caribbean islands, in the 15^th century, and Spanish explorers took them to Florida in the 16^th century.

 Oranges were expensive in Europe prior to the 20^th century and were eaten on special holidays such as Christmas. Traditionally children got an orange tucked into the toe part of the stocking they hung up for Santa Claus on Christmas Eve. They have been used as pomanders, and stuck with cloves and were used in this way during the Renaissance. Leonardo da Vinci painted the “Last Supper” and featured an orange or two, but at the time of Christ oranges were unknown in the Middle East, so this is an anachronism.

   The peel from a sweet orange can be used fresh when grated and is especially good in carrot cakes, or it may be dried and added to pot pourris along with some cinnamon and cloves, and orange in red wine along with spices makes a good mulled winter wine.

   The word orange comes from the Sanskrit nagarang by way of Arabic naranj; in Portuguese it is laranjas, and naranga in Spanish, while in Greek it is portokali (from Portugal), demonstrating how oranges spread through to Greece from the Portuguese explorers and traders.

  The orange has more than the daily recommended amount of vitamin C in it, and the fresh orange is a good source of dietary fibre, eaten with the pith and skin of the segments. In fact the flavanone herperidin, which is believed to help lower blood pressure and cholesterol levels and have anti-inflammatory properties, is present in this white pith and the peel of the orange. If you juice an orange you lose some of its health benefits.

  Oranges and other citrus fruit can reduce the severity of rheumatoid arthritis, osteoarthritis, asthma and other inflammatory ailments. Eating an orange is actually better than taking a vitamin C supplement. The folate present in all citrus fruit lowers the risk of cardio-vascular diseases according to the WHO’s report “Diet, Nutrition and the Prevention of Chronic Diseases.” The carotenoids in oranges offer protection for the heart, and of course oranges contain beta-carotene, hence their colour. The vitamins and minerals in oranges have potent antioxidant properties and are it is thought that oranges and other citrus fruits can help protect against Alzheimer’s and Parkinson’s Diseases, cognitive impairment associated with the aging process, macular degeneration, diabetes, gallstones, and a number of other serious diseases. They potentially have anti-cancer properties as well as anti-tumour ones. Oranges’ phytonutrients, flavonoids and polyphenols are still being investigated by researchers.

  Apart from large amounts of vitamin C, oranges have vitamin A, E and K along with the minerals calcium, iron, copper, potassium, phosphorous, magnesium, manganese, selenium and zinc. They also contain some of the B-complex vitamins and 17 amino acids. Oranges also contain a little Omega-3 and -6 fatty acids.

  The leaves and flowers dried or fresh, can be made into a decoction and used for flatulence, stomach disorders, and this is used as an anti-spasmodic an a cardiac sedative. Orange Flower water also has antispasmodic properties.  The limonene content in oranges means that house flies and fleas can be eliminated, and its insecticide properties are being investigated. Orange Flower water is the liquid left after the oil of the flowers has undergone a distillation process. The oil is used in the perfume industry as “Neroli petulae” which is not as expensive as the essential oil “Neroli”, which used to be the main ingredient of Eau de Cologne, which is not really popular any more. Orange oil is used in soaps and in candle-making too.

  In traditional medicine systems, the leaves from the sweet orange tree have been used in infusions and decoctions for skin problems such as acne, and a tisane is given as an expectorant.

 However if you have an orange every day you will be able to combat colds and flu as the vitamins and minerals will boost your immune system so that it can ward off these winter ailments. You will feel better for this healthy addition to your diet.

  The orange sauce recipe will go well with roast duck, kebabs and rice and other savoury dishes. You do not need to add sugar. To zest an orange use a sharp knife and avoid the white pith. Use a zester if you have one - a small knife-like kitchen tool with holes at the end that works a little like a grater.

ORANGE SAUCE

Duck with orange sauce

Ingredients

Juice of 2 oranges,

Zest of 1 orange

¼ pint (100ml) chicken stock

10 black peppercorns, lightly crushed

Method

Put all the ingredients together in a pan and bring to the boil. Simmer until the liquid has reduced by half.

This has Taste and is a Treat.

SANICLE OR WOOD SANICLE, A WOUND HEALING HERB:HISTORY AND MEDICINAL USES OF SANICLE

SANICLE OR WOOD SANICLE, SANICULA EUROPAEA

Sanicle or Wood Sanicle is also known as Wood March, Self-Heal Sanicle and by other names. It is a member of the Umbelliferae or Apiceae family of plants so is related to carrots, lovage, fennel and dill (among others). It is not related to Self-Heal (Prunella vulgaris), although it is a herb that is reputed to heal wounds just as that is.

  Sanicle is native to Europe including the British Isles and to Asia. In Britain it grows in moist places in woods or copses on hills, along with wood anemones,bluebells, wood sorrel and primroses. It flowers in June and July and can grow to heights of 20 inches. Traditionally it has been used to treat bronchitis, to check internal bleeding and to heal external wounds. It has been used in the Indian subcontinent to treat high blood pressure, and is believed to have similar effects in this regard to gotu kola or Indian Pennywort, (Centella asiatica), broom (Cytisus scoparius) and black cohosh.

  In the Middle Ages there was a rhyme: -

     Celui qui sanicle a

     De mire affaire il n’a.”

Which loosely translated means that if a person has sanicle, there is no need for a doctor.

  Certainly Nicholas Culpeper the 17^th century English herbalist believed this as he wrote:-

     “It heals green wounds speedily, or any ulcers, imposthumes, or bleedings inward, also tumours in any part of the body; for the decoction or powder in drink taken, and the juice used outwardly, dissipates the humours: and there is not found any herb that can give such present help either to man or beast, when the disease falleth upon the lungs or throat, and to heal up putrid malignant ulcers in the mouth, throat, and privities, by gargling or washing with the decoction of the leaves and roots made in water, and a little honey put thereto. It helps to stay women's courses, and all other fluxes of blood, either by the mouth, urine, or stool, and lasks of the belly; the ulcerations of the kidneys also, and the pains in the bowels, and gonorrhea, being boiled in wine or water, and drank. The same also is no less powerful to help any ruptures or burstings, used both inwardly and outwardly. And briefly, it is as effectual in binding, restraining, consolidating, heating, drying and healing, as comfrey, bugle, self-heal, or any other of the vulnerary herbs whatsoever.”

  This herb has not been subjected to much research, but at the World Congress on Engineering in London in 2010, June 30^th – July 2^nd, a paper was presented by C.B.Beggs et al which concluded: -

   “… the sanicle extract …seemed to promote cell death along the wound margin. These results indicate that sanicle may be used in the care of wounds, but not as a growth promoter, but because it acts as an antibiotic agent, possibly because it aids wound debridement.”

  Sanicle is indeed a wound healer according to this research, but does not act in the way that other wound-healing herbs do.

  A tisane may be made from 1 ounce of the dried leaves, best gathered in early summer, to purify the blood and to promote internal healing and if taken internally it is said to help clear skin problems. The leaves and tender shoots are edible if cooked, but should be eaten in small amounts as the leaves contain saponins which are toxic. It is believed that the herb taken over a period of time can improve one’s health and help the blood. However pregnant women and breast-feeding mothers should avoid it and it should not be taken if you have stomach problems such as ulcerative colitis or IBS. Large doses can result in vomiting, nausea and stomach upsets. Traditionally it was given for bronchitis and it seems to act as an expectorant.

  The decoction of both the roots (harvested in mid-summer and dried) can be applied externally for wounds and skin problems.

  More research is needed on this herb if we are to know how it works.

  

HOLY THISTLE - " LAY IT TO YOUR HEART": HISTORY, USES AND HEALTH BENEFITS OF HOLY THISTLE

HOLY THISTLE, BLESSED THISTLE, SPOTTED THISTLE, CENTAUREA BENEDICTA

The Holy thistle is also known as the Blessed thistle, Saint Benedict’s thistle and the Spotted thistle, and has many other names. In Shakespeare’s time it was Carduus Benedictus and is mentioned as such in Act III scene iv of “Much Ado About Nothing”:-

“Marg:  Get you some of this distilled Carduus Benedictus, and lay it to your heart: it is the only thing for a qualm.”

  It has recently been renamed as it was formerly the only plant in the Cnicus genus, and was known as Cnicus benedictus. It is sometimes confused with the milk thistle (Silybium marianum) which is also called Our Lady’s Thistle, but it has different medicinal properties.

  The plant is native to the Mediterranean region and spreads through to Iran in the east. It has yellow flowers surrounded by tiny spines and the leaves have spines along their edges. It flowers in June or July depending on where it is, and is best harvested when it first flowers, and after the dew has gone from it, so that it is easy to dry.

  The ancient Greeks and Romans believed that it could lift curses and so it was used to protect from witches and evil spirits as well as feelings of restlessness which were thought to be caused by the devil.

  In the Middle Ages it was used as a cure-all and it was believed that it was effective against the bubonic plague which swept through Europe during that era. Monks grew it in their monastery gardens and used it as a general health tonic. It was mentioned by Turner, a 16^th century British herbalist who had this to say about the plant in 1568:-

 “It is very good for the headache and the megram, for the use of the juice or powder of the leaves, preserveth and keepeth a man from the headache, and healeth it being present. It is good for any ache in the body and strengtheneth the members of the whole body, and fasteneth loose sinews and weak. It is also good for the dropsy. It helpeth the memory and amendeth thick hearing. The leaves provoke sweat. There is nothing better for the canker and old rotten and festering sores than the leaves, juice, broth, powder and water of Carduus benedictus.”

 Nicholas Culpeper writing in his Herball a century later says this:-

 “It is an excellent remedy against yellow jaundice and other infirmities of the gall because Mars governs choller. It strengthens the attractive faculty in man, and clarifies the blood, because the one is ruled by Mars. The continual drinking the decoction of it helps red faeces, tetters and ringworm, because Mars causeth them. It helps plague- sores, boils and itch, the bitings of mad dogs and venomous beasts, all which infirmities are under Mars. Thus you see what it doth by sympathy…It cures Quarten Agues and other diseases of Melancholy … Also it provokes Urine, the stopping of which is usually caused by Mars or the Moon.”

 The German “Father of Botany, Jacobus Theodorus Tabernaemontanus (1525-90) wrote this about the Holy Thistle in his Neuwe Kreuterbuch (New Herb book) which was published in 1588:-

 “This herb is especially good against the pestilence and all other poisonous weaknesses.”

 Today in Canada it is recommended by the Canadian Breastfeeding Foundation, along with fenugreek, to promote the milk flow in breastfeeding mothers.

  It has been used in making alcoholic drinks and bitters along with angelica (the root of the Holy Ghost) which are aimed at aiding digestion. However, if you are allergic to other members of the Asteraceae (daisy) family of plants such as marigolds, ragweed and chrysanthemums, among others, you should avoid this plant.

  The plant can produce diarrhoea and vomiting if taken in too large doses, so if you are using it as a tisane you should take only 5 gr of the dried herb to 1 cup of boiling water. An ounce of the herb can be used to 1 pint of boiling water and this can be put on wounds and sores and used externally to help with skin problems, wounds and ulcers. The powdered leaves of the Holy thistle are said to get rid of internal worms, but perhaps that is because of its purgative qualities.

  Holy thistle can be used for coughs, colds, intermittent fevers such as malaria as it has diaphoretic properties and promotes sweat. It is also said to have diuretic qualities. The infusion or tisane is used for flatulence, digestive problems and to stimulate the appetite in anorexics and those suffering from depression as it causes secretion of gastric juices and production of saliva. It is said to be able to relieve the pains associated with gout, rheumatism and arthritis, and is an expectorant, so useful in removing excess mucous from the lungs.

  In Bavaria in the Black Forest, Germany it has been used traditionally for liver disorders.

 Research has shown that in vitro it is effective against Candida, and can kill some cancer cells, but more research is needed on this plant. It is antibacterial and possibly anti-inflammatory and has anti-cancer possibilities, but why this is so is not yet known.

  You should not take this plant if you are pregnant or allergic to the daisy family of plants.

BUGLE - SELF-HEAL SUBSTITUTE: HISTORY, USES AND HEALTH BENEFITS OF BUGLE

BUGLE, AJUGA REPTANS

Bugle is closely related to Self-Heal, (Prunella vulgaris), and has similar healing properties. They are both used for healing wounds and are both in the mint or Labiatae or Lamiaceae family of plants. Bugle flowers between April and the end of June and is indigenous to Europe, including the British Isles, North Africa and parts of Asia. Having been brought from Europe to America by the early European colonists, it is now naturalized there. Its natural habitat is damp woodlands and mountains, and if you want to harvest it, the best time is when it is in full bloom.

  The old herbalists had a very high opinion of bugle and held it in as much esteem as Self-Heal, with John Gerard, the 16^th century herbalist having this to say about it:-

   “There is not a better Wound herb in the world than that of Self-Heal…for this very herbe, without the mixture of any other ingredient, being onely bruised and wrought with the point of a knife… will be brought into the form of a salve, which will heal any green wounde…The decoction of Prunell made with wine and water doth join together and make whole and sound all wounds, both inward and outward, even as Bugle doth. To be short, it serveth for the same that the Bugle serveth and in the world there are not two better wound herbs as hath been often proved.”

  Culpeper writing in the 17^th century has this to say about it:-

   '…if the virtues of it make you fall in love with it (as they will if you be wise) keep a syrup of it to take inwardly, and an ointment and plaster of it to use outwardly, always by you. The decoction of the leaves and flowers in wine dissolveth the congealed blood in those that are bruised inwardly by a fall or otherwise and is very effectual for any inward wounds, thrusts or stabs in the body or bowels; and is an especial help in wound drinks and for those that are liver-grown, as they call it. It is wonderful in curing all ulcers and sores, gangrenes and fistulas, if the leaves, bruised and applied or their juice be used to wash and bathe the place and the same made into lotion and some honey and gum added, cureth the worse sores. Being also taken inwardly or outwardly applied, it helpeth those that have broken any bone or have any member out of joint. An ointment made with the leaves of Bugle, Scabious and Sanicle bruised and boiled in hog's lard until the herbs be dry and then strained into a pot for such occasions as shall require, it is so efficacious for all sorts of hurts in the body that none should be without it.'

(Sanicle mentioned above is Sanicula Europea (LINN).)

  Bugle has been used in traditional medicine for coughs, the treatment of tuberculosis, a heart tonic, and to help wean babies from their mother’s breast milk by reducing the flow of milk. In some countries it has been used in intermittent fevers such as malaria, as a diuretic and to relieve nausea and bilious attacks. It has been used to combat hallucinations caused by excessive ingestion of alcohol as it reportedly has mildly narcotic sedative effects.

  It contains flavonoids, glycosides, volatile oil and tannins and several other substances including a phenylpropanoid, teupoliside which has been investigated by a team led by Dr. Salvatore Cuzzocrea of the University of Messina. In 2009 in the Journal of Biochemical Pharmacology it was reported that teupoliside has antioxidant, anti-inflammatory and tissue repairing properties, and could be of help in inflammatory bowel disease. It also contains the glycoside harpagide which is found in Devil’s Claw (Harpogophytum procumbens).

  A tisane can be made with 1 ounce of the dried (whole) herb to one pint of boiling water, steeped for 15 minutes before straining. This is for internal haemorrhaging and to stop the coughing up of blood, traditionally. It is supposed to be a hangover cure too, but the herb lowers the pulse rate and has similar properties to digitalis which is extracted from foxglove.

  Bugle has been substituted for Self-Heal in traditional medicine, but very little research has been conducted on this herb. The traditional uses for it have not been verified or refuted by clinical trials.

SEA BUCKTHORN - ENJOYED BY PEGASUS : HEALTH BENEFITS AND USES OF SEA BUCKTHORN

SEA BUCKTHORN, HIPPOPHAE RHAMNOIDES

As its name suggests sea buckthorn likes to live in coastal regions and is native to Europe, including the British Isles, and Asia through to the Himalayas and Japan. It has been used in traditional Tibetan and Chinese medicine for centuries, although the Chinese variety is not this one.

  In Greek legends it is said that the winged horse Pegasus liked to feed on sea buckthorn berries and these gave him power to fly. Ancient Greeks fed their racehorses on sea buckthorn berries to keep their coats sleek and the horses healthy. The botanical name for sea buckthorn means “shiny horse” and it is thought that this might refer to the underside of the leaves of the sea buckthorn tree.

  These trees can grow to heights of 20 feet and have spreads of up to 8 feet (2.5 metres) and are found on sand dunes and cliffs in Britain. They are members of the Elaeagnaceae family and are not related to the buckthorn. The orange berries of this tree are very astringent, but taste much better when they have been bletted (when they have been subject to frost). The branches and leaves contain different bio-active substances and oil to those of the berries, and this is curious, and currently the subject of research. There is a new Omega-7 fatty acid which has been found in the sea buckthorn. The berries are a very rich source of vitamins A and C and also contain vitamins E, some of the B-complex ones vitamin K and P. Their flavonoids are also the subject of research, as for minerals they contain boron, silica, phosphorous manganese, iron and calcium, among others.

  The berries therefore have antioxidant properties and are good for the vision (as are bilberries and blueberries) and are said to help with male problems such as premature ejaculation and impotence. They may also protect the liver, and lower blood cholesterol levels, as well as having anti-inflammatory properties.

 The twigs and leaves are used in decoctions for the skin and the berries are said to protect the skin from ageing - so you can make a face mask from the pulverized berries and leave it on for 20 minutes before rinsing off with tepid water. The oil obtained from the berries can be applied directly to the skin for any irritation or problems such as sores or eczema, and to the gums for oral health problems.

  Their medicinal value was known to Dioscorides writing in the first century AD as well as to Theophrastus, writing several centuries earlier. The berries were made into decoctions or infusions and used externally for skin problems and internally they were used for digestion problems. They have a bitter taste but can be juiced and added to sweeter fruit juices, such as orange or peach juice, or perhaps grape or strawberry juice. They can be made into compotes or conserves, pies, jams and jellies, and are tasty when combined with blackberries and apples.

  The berries were used for the foods of Russian cosmonauts to prevent “cosmic radiation” sickness. The Chinese athletes in the Beijing Olympic Games in 2008 used sea buckthorn berries in their team’s energy drink. The berries are used in cosmetics, in creams and toothpastes, and would very likely make good moisturizers.

  Sea buckthorn is also a soil nitrogen fixer and can help prevent soil erosion. It can be introduced as a pioneer species to devastated woodland area and is useful for its wood and charcoal as well as its hard, durable wood which can be used in carpentry and turning.

  Research is still ongoing into the properties of this plant, but hopefully in the near future it will be of immense benefit to us.

MARSH SAMPHIRE - SALTY SUCCULENT: HEALTH BENEFITS, USES AND HOW TO COOK MARSH SAMPHIRE

MARSH SAMPHIRE, SALICORNIA EUROPAEA

Marsh samphire abounds along the Welsh coastline and Welsh lambs fed on this plant are highly sought-after and sold by “high-class” butchers. In previous times fish and chip shops offered special customers marsh samphire to go with their fish, and not surprisingly it goes well with this. Marsh samphire grows on muddy sea flats and coastal areas and in estuaries and small creek beds. It is indigenous to northern Europe including the British Isles and to North America.

  In the past it was known as glasswort and glasswede. The latter is the name given to it by the 16^th century herbalist William Turner who described the plant but then had to name it. Nicholas Culpeper, writing his Complete Herbal in the following century calls it Saltwort too and says:- “All sorts of saltwort, or glasswort, are under the dominion of Mars, and are of a cleansing quality, without any great or manifest heat; the powder of any of them, or the juice, which is much better, taken in drink, purges downwards phlegmatic, waterish,

 melancholy, and adust humours, and is therefore very effectual for the dropsy, to

 provoke urine, and expel the dead child. It opens stoppings of the liver and spleen, and wastes the hardness thereof; but it must be used with discretion, as a great quantity is hurtful and dangerous.”

He continues to comment on the ashes, which, when mixed with sand produced glass, hence the name glasswort or glasswede for the plant.

“The ashes are very sharp and biting, like a caustic, and the lye that is made thereof is so strong that it will fetch off the skin from the hands, or any part of the body; but ay be mixed with other more moderate medicines, to take any scabs, leprosy, and to cleanse the skin.”

 Sir Thomas More, who wrote during the Renaissance, listed the useful native plants that would improve “many a poor knave's pottage” if he were skilled in their properties, says that “Glasswort might afford him a pickle for his mouthful of salt meat.”

 John Parkinson, (1567-1650) relates a theory in connection with Glasswort in his days:

“If the soap that is made of the lye of the ashes be spread upon a piece of thicke coarse brown paper cut into the forme of their shoe sole that are casually taken speechless and bound to the soles of their feete, it will bring again the speech and that within a little time after the applying thereof if there be any hope of being restored while they live: this hath been tried to be effectuall upon diverse persons.”

 So apart from being recognized by gourmets, in the past this modest plant, which looks a little like a sea coral, and on its first appearance like asparagus, has been used medicinally. It grows between June and September, but if you harvest it, please don’t uproot the whole plant, just snip off the tops and leaves the roots so that it can grow the folloing year. It is a protected species in the UK, so it is illegal to uproot it.

 Like other sea plants such as laver bread, it is rich in iodine and is full of phytochemicals that protect the liver, heart and cellular DNA. It is also rich in vitamins A, C, and some B-complex ones, and the minerals, iron, calcium and magnesium phosphorus, calcium, silica, zinc, manganese and vitamin D. Because of this nutritional value it was used by sailors on long ocean voyages to combat scurvy. We now know that it also has a good balance of amino acids and the levels of linoleic acid in the plant are similar to those found in safflower oil. Its flavonoids include quercetin and isorhamnetin as well as certain glycosides which may have anti-cancer effects, but studies are still in an early stage. It is a healthy plant to eat although it does contain sodium, but 100gr of marsh samphire contain 100 calories and no cholesterol.

  Despite the name marsh samphire is not related to rock samphire (pronounced ‘samfire’) as it is a member of the goosefoot family as is stinking goosefoot and fat hen or Chenopodium album. There are several types of Marsh samphire (pronounced ‘samfur’) in Britain and Salicornia bigelovii which grows around the coasts of the Americas has been the subject of a trial in Saudi Arabia as the marsh samphire is so rich in oil and after extracting the oil from the plant the resulting ‘cake’ can be used as livestock feed (Arthur Clark, Nov-Dec 1994, in Saudi Aramco World magazine). There are high hopes in Saudi Arabia that the plant can be a commercial success and the basis for new cities around the Saudi coastal desert areas.

  You can cook marsh samphire easily once it has been thoroughly cleaned and washed then rinsed to remove any grit or sand that clings to it. It looks a little like chong (Caralluma fimbriata), but it is a succulent without any spines. You can eat the young shoots raw, but the saponins make the plant a little bitter so it is best to cook them for about eight minutes in boiling salted water. Try this recipe and add the marsh samphire to a creamy pasta dish with smoked salmon for a delicious dish.

BOILED MARSH SAMPHIRE

Ingredients

200 gr marsh samphire, cleaned and washed as above and in 3 inch pieces

freshly ground black pepper

tsp butter

olive oil

lemon wedges to serve

Method

Bring a large pan of salted water to the boil and drop the marsh samphire in.

Cook for about 4 minutes for a crunchy texture, longer if you need to.

Drain, and toss in olive oil and the butter.

Serve with grilled fish and garnish with lemon wedges or pieces.

This has Taste and is a Treat.

 

HOPS FOR BEER - HERBS FOR ALE: HISTORY, USES AND HEALTH BENEFITS OF HOPS HERB

HOPS, HUMULUS LUPULUS

Today hops are synonymous with the brewing of beer, but that has not always been the case. They are members of the Cannabinaceae family and so are distant relatives of Cannabis sativa, and also of stinging nettles. Wild hops are indigenous to Europe, including mainland Britain, although there is some debate as to where they originated, with some claiming they spread from Asia. The hop gardens in Kent were the biggest in Britain, although hops were also grown in Hampshire, Sussex and Surrey in southern England and in Worcestershire and Herefordshire.

   The Romans grew hops in gardens according to Pliny (61-113 AD) and their young shoots were eaten as a vegetable in the same way that we eat asparagus. This practice continued into the 20^th century in Britain when they were cooked and chopped, then covered with butter or cream, salt and black pepper.

   Hops can grow to around 18 feet and the poles in hop gardens in England were made from Spanish chestnut trees or ash. The name lupulus comes from the Latin lupus for wolf and is said to have been given to the hop plant because the vine strangles any plants it climbs around just as the Romans thought a wolf killed a sheep by embracing it.

   The Dutch used hops to brew beer in the 14^th century but the Britons were still brewing ale flavoured with traditional herbs such as chamomile, yarrow, meadowsweet, agrimony, betony and dandelion as well as malt from rye. Ale was an Anglo-Saxon drink and its brewing traditions were firmly upheld in the reign of Henry VIII when parliament described the hop as a “wicked weed that would spoil the taste of the drink and endanger the people.” As with other new things from continental Europe and the New World (the tomato and potato for example) the hop, although indigenous to Britain was looked upon as the work of the devil. It was thought to bring on melancholic thoughts and perhaps lead to suicide. Henry Vii in 1524 forbade the addition of both hops and sulphur in ale. However in the reign of Edward VI in 1536 the hop was described as “notable, healthy and temperate”- so it is quite surprising how things changed over a short period of time.

  The craft guild of brewers making beer with hops was established in Britain in 1493, separating itself from the older guild of ale makers. The Abbess Hildegarde of St. Ruprechtsberg wrote “If one intends to make beer from oats, it is prepared with hops.”  She would have known as beer and ale were brewed by members of monastic orders and hops were grown in monastery gardens in Europe.

  One of the detractors of the new-fangled hop was John Evelyn who wrote in his Pomona of 1670,

 “Hops transmuted our wholesome ale into beer, which doubtless much alters its constitution. This one ingredient, by some suspected not unworthily, preserves the drink indeed, but repays the pleasure in tormenting diseases and a shorter life.”

  The hop vine has been used to make paper and a coarse cloth, and more recently it has been suggested that it would make good pulp or biomass as do flax shives, soybean and cotton stalks. The volatile oil from hops is used in the food industry in baked products as well as in sweets, frozen desserts, mineral water and also in the tobacco and the perfume industries. The stems are used to make filler material for corrugated paper and board products. Like flax, the hop vine has a high lignan content.

  Traditionally hops have been used against insomnia and still are used to fill sleep pillows. They have a sedative action and calm hysteria and anxiety, especially when combined in a tisane with valerian and lemon balm, two other herbs with sedative properties. Half an ounce of hops to one pint of water are the usual measurements for a tisane which should be drunk for anxiety and nervous disorders, or to ease indigestion, or even, traditionally, for heart problems jaundice other liver and stomach problems. It has also been used for urinary tract problems such as cystitis and delirium tremens. Used externally it can reduce bruising and poultices of hops can reduce inflammatory swellings, although I think mallow is better for this. Hops allay pain only for a short time, being classed as anodyne rather than analgesic. A pillow stuffed with warm hops can be useful for neuralgia pains, earache and toothache. The Delaware tribe of Amerindians used sachets of hops for similar purposes. It was thought that the hop juice cleaned the blood and could remove the calculus from the joints thus easing arthritic and rheumatic pains. The infusion sometimes has poppy heads and/or chamomile added to it.

  In China and alcohol extract of hops is used for a number of diseases in their traditional medicine system, such as for leprosy, pulmonary tuberculosis and amoebic dysentery.

  In European medicine systems the hop flowers have been used in decoctions to soften a hardened uterus and to reduce swellings, while the dried hops have been used in poultices for painful tumours. Some believe that they are an aphrodisiac like cannabis.

   It is thought that the antimicrobial actions of hops are because of lupulene and humulone which are bitter acids. In Germany hops are added to sausages to preserve them from bacteria.

  In in vitro experiments it was found that xanthohumol, a constituent of hops, exerted some cancer cell killing activity, but research is still in its early stages.

  It could be that this “wicked weed” has some very beneficial properties for our future health.