YELLOW SAGE, SPANISH FLAG, LANTANA CAMARA: BENEFITS OF YELLOW SAGE AND USES

SPANISH FLAG, YELLOW SAGE, LANTANA CAMARA

Lantana camara is native to parts of Africa, the West Indies and Central and South America. It has been grown for its ornamental value and has escaped into the wild, so that now it is an invasive species in many countries including Australia, and some in East Africa. There are many different varieties and some of the berries in different countries are highly toxic, for example children have died from ingesting them in Canada. However a recent study (published in November 2010) states that the berries “are not associated with significant toxicity, either ripe or unripe”. Certainly adults in Pakistan tell stories about loving to eat them when they were children. They look and smell a little like blackcurrants, or juniper berries. However, they should be treated with caution.

   Animals which eat too much of the plant can be poisoned and die within 3 to 5 days, and this is thought to be due to the lantadene in the plant which is a polycyclic triterpenoid.

   In Pakistan they grow profusely on waste ground and in other countries they take over complete habitats and destroy other vegetation. They are shrubs and can grow up to 6 feet tall although they are normally around 3-4 feet.

   Although they are weed, they have many uses, as the stems can be made into pulp for paper-making which is a suitable quality for writing and printing, but it is not yet commercially viable to harvest the stems. Similarly the roots yield a latex which could possibly be used to manufacture rubber, but again, this has to be studied to see if it is financially viable.

   In India and Pakistan they are used in folk medicine with the extracts from the plant being used for cancer, chickenpox, measles, asthma, ulcers, swellings, eczema, tumours, high blood pressure, bilious fever, catarrhal infections, tetanus, rheumatism, malaria, dysentery and diarrhoea. The roots are used in a decoction for colds, coughs and flu and gonorrhea. The pounded leaves are used in poultices for swellings and skin problems.

 The leaves have antiseptic properties and can be placed on wounds. The essential oil has triterpenes, such as lantic acid which can kill E.coli and Bacillus cereus, as it has potent antimicrobial qualities. The leaf extract is also fungicidal, nermaticidal and insecticidal, so may be a natural way to kill pests and keep them away from crops. The oil also contains verbasocide which is antimicrobial and has immunosuppressive and anti-tumour properties.

   The twigs and stems are used in still-developing countries as fuel for cooking, and the flowers attract butterflies and moths as they are a good source of nectar for them.

    The best advice is not to ingest any part of this plant, although it probably won’t do you any harm, although this may depend on where you live and the variety of Lantana camara.

  

JACKFRUIT, THE BIGGEST FRUIT THAT GROWS ON TREES: HEALTH BENEFITS AND USES OF JACKFRUIT: JACKFRUIT SALAD

JACKFRUIT, KATHAL (URDU), ARTOCARPUS HETEROPHYLLUS

Jackfruit or Kathal in Urdu is a member of the mulberry family of trees and fruit. It is distantly related to figs and more closely to breadfruit. It is no relation to durian, although it looks a lot like it when it is growing. It is one of those fruits that you either love or hate, but once you get past the initial reaction to the smell of the whole fruit - similar to rotting onions, and eat the fleshy fruit, you will either love it as we do, or hate it and have an adverse reaction which may cause some discomfort in the back of the throat and tongue for 15 to 20 minutes.

   It is the biggest fruit that grows on trees and can be up to three feet long, and weigh up to 80 pounds. It looks a lot like the durian, but the outer skin is less spiky and the smell is different- durian smells like old socks. You have to slit the fruit open to get at the fleshy pieces which are probably best eaten fresh; although in India they are used in curries and stews and can be pickled.

   Jackfruit is indigenous to Sri Lanka, China and Malaysia, but has been cultivated in India for at least 3000 years. The Bangladeshis have taken it as their national fruit, but in Pakistan it is grown in the Karachi area for its novelty value. The fruit can be bought in two markets there however, in the Empress market and the new Subzi Mandi.

   Jackfruit trees can live for hundreds of years if cared for and take between 10 and 14 years to bear fruit.   There are two varieties of jackfruit, one which is hard and the other soft. The hard one is cooked as a vegetable or eaten raw as is the softer one, which is used in salads and desserts.

Ripe Jackfruit

  The Chinese have used it for centuries in traditional medicine as the unripe fruit has astringent properties, the bark contains tannin and the ripe fruit is used as a general tonic and a mild laxative when ripe. The latex from the tree is mixed with vinegar and used to heal abscesses snake bites and a paste made from the leaves, mixed with coconut juice is good for all skin problems. The seeds are given to stop vomiting, but care should be taken with these as they should be boiled or roasted or boiled and then roasted if you want to eat them. In India they are eaten as you would eat lentils.

   The bark is sometimes used in poultices to treat wounds and swellings, and the heated leaves are also put on wounds to stop bleeding. The wood when boiled has sedative properties, and the pith is said to induce abortion. An extract of the root is used for fevers and to treat diarrhoea and it is also used for skin problems and to treat asthma.

   The fruit rind contains pectin and makes a good jelly when used with citric acid. The leaves of the tree are used for animal fodder as well as food wrappings, and can be sewn together to make plates. The wood is resistant to termites and is prized in furniture- making in Sri Lanka, where they also use the roots of old trees to make picture frames and to carve decorative items from. The latex can be used as a cement or sealant to caulk boats, mend holes in buckets, and to stick pieces of crockery and earthenware together when they break.

Jackfruit Tree

   The fruit inside the Jackfruit has simple sugars, fructose and sucrose which give you an almost immediate energy boost, and it is rich in dietary fibres which means that it is a good bulk laxative and helps protect against colon cancer and piles. It is rich in vitamin A which is necessary to maintain good eyesight, and as it is a powerful antioxidant it helps fight free radicals. It also contains beta-carotene and lutein, antioxidants which protect against breast and prostate cancer as well as other types of cancer. The fruit is also rich in B-complex vitamins (niacin, thiamin, riboflavin and folic acid), B6 (pyridoxine) and vitamin C. The seeds contain protein and minerals. However medical trials have suggested that the seeds can lower libido and induce temporary erectile dysfunction, and it is not advisable for pregnancy or breast-feeding mothers to eat the seeds.

  There is insufficient medical evidence to support the traditional uses of the jackfruit, but the studies that have been carried out suggest that perhaps the leaves can treat high levels of blood sugar and glucose intolerance. Other studies suggest that the sees may have antimicrobial, anti-viral and immuno-stimulant properties, but more studies are needed to prove or disprove these initial findings, especially for the importance of the jackfruit in treating diabetes.

JACKFRUIT SALAD

Ingredients

1 jackfruit, inner fruits removed and sliced

250 gr freshly grated coconut

6-8 bananas, sliced

2 tbsps honey

Garnish- mint leaves

Method

Mix the ingredients together and serve.

Garnish with mint leaves.

This has Taste and is a Treat.

  

WHAT ARE CAJU NUTS? CASHEW NUTS: CASHEW NUTS OIL: HEALTH BENEFITS OF CASHEW NUTS AND USES

CASHEW NUTS, CAJU IN URDU, ANARCARDIUM OCCIDENTALE

Cashew nuts, or caju in Urdu, are the seeds of the cashew nut tree (Anacardium occidentale) and are unusual as they grow under the fruit of the tree, not inside it. The fruit is highly perishable and decays after 24 hours of being picked, so is only available in the localities where the tree grows. The fruit is highly prized and used in liqueurs, jams and for preserving. There is an outer and inner shell protecting the seeds and between the two layers is a caustic oil which can blister the skin. This is why the cashew nuts are only sold shelled.

Cashew Tree

    The oil has been used to remove corns from the toes, warts, and ringworm as well as in the treatment of cancerous ulcers and elephantiasis in the past. It was used in India to rub on floors to keep white ants at bay. Apparently it is/was also used on the face to strip away the skin so that new skin could grow. This oil is known as cashew balm or cardol and is now used in varnish and insecticides. It is actually called uluresin.

    The cashew nut tree is native to Peru and Brazil, but Portuguese explorers introduced it to India, Mozambique and Tanzania, in the 16^th century. Brazil, India, Mozambique, Tanzania and Nigeria are now the main exporters of the cashew nut. The tree doesn’t grow very tall, and looks a little like a walnut tree.

cashew flower

    The leaves, bark and apple (actually more pear-shaped) of the tree are believed to have antibacterial properties, considered aphrodisiac, and used to reduce temperatures in fevers, as well as to stop diarrhoea. They are also used to lower blood sugar levels and blood pressure in areas where the trees grow. The nuts have diuretic properties and contain the minerals copper, magnesium, phosphorous, zinc, iron and tryptophan so have benefits for the heart. They also contain vitamin C and some of the B-complex vitamins.

Cashew Nuts

    In modern medicine the nuts are used in creams and gels as astringents, and trials have shown that they are useful in fighting bacteria which causes tooth decay, and tooth abscesses.

    Cashews have much the same health benefits as walnuts and pistachios but should be eaten in moderation. They are good mixed with other nuts and can be eaten roasted, salted or as they come.

CASHEW NUT BUTTER

 Ingredients

2 cups unsalted cashew nuts

2-3 tbsps vegetable oil (olive oil is good)

¼ tsp salt

1 tsp sugar (optional)

Method

Blend the ingredients together to a smooth paste. Add more oil a tsp at a time, if necessary.

Put in an airtight container and refrigerate until ready to use.

Serve as a dip or on toast etc. It’s good to spread on celery sticks too.

This has Taste and is a Treat.

BRAZIL NUTS (BERTHOLLETIA EXCELSA): AGOUTI, BEES AND PROPAGATION OF BRAZIL NUT TREES: BRAZIL NUT COUSCOUS WITH APRICOTS RECIPE

BRAZIL NUTS (BERTHOLLETIA EXCELSA)

Brazil nuts grow on Brazil nut trees but not as other nuts do. They grow in clusters inside pods which are rather like coconuts. These are the hardest nuts to crack open as they come in three sided hard outer shells. Inside the nut has a protective brown skin which prevents it turning rancid when exposed to the oxygen in the air. Once you’ve cracked the shell though, the seed or nut is packed full of nutrients and tastes delicious. If you live in the UK you’ll be happy to know that theses nuts are shelled when sold all because of another EU rule. The nuts have to be tested for ‘alfatoxin’ and it is cheaper to test nuts that have been shelled, so the supermarket chains choose to buy shelled Brazil nuts so that customers can afford to buy them. So fortunately or unfortunately as the case may be, there are no more problems trying to crack them open, and having to resort to a hammer. (Nut crackers tend not to do the job in all cases.)

     Brazil nuts grow in the Amazon rainforest and the Brazil nut trees tower above the canopy, reaching 165 feet. The flowers blossom once a year and are pollinated by the Euglossine bee which is powerful enough to force open the hood which protects the store of nectar. The trees have been planted in plantations, but these bees are not plying the cultivators game and don’t like being kept in hives near the trees as they don’t produce enough flowers for a year’s honey production. They aren’t the most social of bees apparently.

photo:Andrew Bartschi

  When the flowers have been pollinated the fruit or pod begins to form and this can take up to 15 months to become ripe. The harvesters allow the pods to fall from the trees naturally and have to wait until they have all fallen to harvest them. No one wants to get hit on the head by one of them as they can weigh up to 2.5 kilos. The little rodent, the agouti, is the only animal that can crack open the pods with its teeth and the trees have to rely on this animal to propagate. Fortunately it hides the pods and like the squirrel forgets where it has hidden them, so after a year (it takes the pods that long to split open naturally) the seeds inside can begin to sprout. There can be as many as 300 pods on one tree and each pod will contain 10-25 seeds (Brazil nuts), which grow like the segments of an orange.

   The fate of the Brazil nut was very much tied to the rubber market as harvesters would collect the pods in the rainy season (December to March) and then from May to November would harvest rubber. That was in the mid 19^th century. Now the rubber business has moved to Asia and harvesters have a tough time if they only rely on harvesting Brazil nuts for a living. However there are moves to cultivate these trees in South America, as the trees grow not only in Brazil (which is not the main exporter of them) but also in Guiana, Venezuela, Peru, Bolivia and Colombia.

  The Spanish and Portuguese explorers found these nuts in the 16^th century and they were called “almendras de los Andes” in Spanish or almonds of the Andes. The sailors used them as a useful source of protein and fibre on their long voyages.

    In the 1930s it was discovered that Brazil nuts contain barium and later in the 1950s radium was also discovered in these seeds. However there is as yet no evidence that either substance is secreted by the body; it seems able to flush these out of the system. However it is not wise to eat too many Brazil nuts. One or two a day is fine, but don’t go mad over the winter’s festive season and gorge on these nuts.

    Having said that, these seeds are very beneficial for our health as they contain calcium, magnesium, phosphate, zinc, potassium, manganese, copper, iron, selenium, phosphorous, Omega-3 and -6 fatty acids, vitamins C, D and E as well as the B-complex vitamins,riboflavin, niacin, thiamin and B6, Pantothenic acid, choline, Betaine, and folate. Like walnuts, and cashews they are high in protein and fibre and are good for lowering cholesterol levels. They are gluten free as are almonds and pine nuts and the high level of selenium present in these nuts may help protect against breast cancer, prostate cancer and lung and bowel cancers. It also helps protect against heart diseases and thyroid problems.

   Brazil nuts are also a source of the essential amino acid methionine which is lacking in most protein foods. This helps to break down dietary fats and convert them to energy. It in turn promotes the production of the antioxidant glutathione, which combats the free radicals which are responsible for premature ageing and some chronic diseases such as cancer. The glutathione recycles vitamin C which in turn recharges vitamin E and so boosts the immune system, helping it combat diseases.

    Brazil nuts are used not only as a ‘snack’ food but are also made into an oil which is great for salad dressings. They are also used in the cosmetics, paint, timber and lubricants industries.

    If you are allergic to mangoes, cashews, or pistachios, you may also be allergic to Brazil nuts as they are all related.

BRAZIL NUT COUSCOUS WITH APRICOTS

Ingredients

2 tbsps olive oil

200 gr couscous

30 gr dried apricots, chopped

30 gr Brazil nuts, chopped

1 tbsp lemon juice

2 tbsp fresh coriander leaves shredded

salt and freshly ground black pepper to taste

300 ml hot chicken stock

coriander leaves or basil leaves for garnish

Method

Heat the olive oil in a pan and add the couscous stirring so that it is all well coated. Cook on a low heat for 2-3 mins, stirring all the time. Add all the other ingredients and cook over a low heat, stirring occasionally until all the stock has been absorbed and the couscous is tender.

Fluff up with a fork, and garnish with the leaves and serve.

This has Taste and is a Treat.