EUROPEAN MISTLETOE: THE DRUIDS' UNIVERSAL HEALER: HOW TO USE MISTLETOE


EUROPEAN MISTLETOE, VISCUM ALBUM
European mistletoe or Viscum album is less toxic than its American counterpart, and this article refers only to the European variety. All information here is just that and if anyone cares to use the treatments then they should only do so under strict medical supervision. Mistletoe remedies are not for pregnant or lactating women and children should be actively discouraged from eating the berries.
   There are around 1,400 species of mistletoe that grow around the world, and Viscum album is divided into 4 subspecies, three of which occur in Europe and one in Asia.
   Of course, whether in Britain or the US, people know the tradition of kissing under branches of mistletoe at Christmas time when it decorates houses. This tradition stems from an ancient Scandinavian legend, when one of the gods, Balder was slain by an arrow made from mistletoe wood. The other deities prayed for his resurrection and their prayers were answered. Mistletoe was then kept in the care of the Goddess of Love and it was decreed that anyone passing under mistletoe should receive a kiss, symbolizing that it was a plant of love and peace not of hate.
   We also know from Pliny the Elder that mistletoe was harvested by the Druids in northern Europe. They only cut it when the moon was in a certain phase at the beginning of the New Year and cut mistletoe from the oak tree, which was especially revered by them because of its life-giving properties, as were the plants such as mistletoe and the oak apples that grew on it. They believed that mistletoe was a universal healer and used it in many potions. They also believed that it would protect from all evils and this is probably why we decorate our homes with it to this day. Druids used mistletoe to reach the other world in their shamanic rites and also used it in human sacrifices. Today modern “Druids” gather in orchards in Herefordshire, UK to celebrate the mistletoe in December, probably much to the consternation of farmers whose orchards they congregate in. Ancient Druids would gather mistletoe by cutting it with a golden sickle and laying it on white sheets under the oak trees from which it had been cut. They only cut the mistletoe after they had been told to cut it in visions, and would sing under the trees before they climbed them to harvest the mistletoe. Ovid writes “Ad viscum Druidae cantare solebant.”(The Druids would solemnly sing to the mistletoe.) The Druids sent young acolytes to dwellings carrying branches of mistletoe to herald the New Year.
  Now mistletoe should be burned, according to an old superstition, on Twelfth Night, or all the boys and girls who kissed under it will never marry. At one time it was also believed to cause sterility.
   In his play “Titus Andronicus” Shakespeare called it “the baleful mistletoe,” probably because he knew the old legend and because it was considered poisonous.
   Today mistletoe is rarely found on oak trees, but is most commonly found on old apple trees, although curiously not on pear trees. It also grows on ash trees, hawthorns and willows, among others. It is usually deposited by birds, notably the Missel Thrush which avidly devours the berries, and probably got its name from this predilection. It can also be “planted” on trees by rubbing the berries on the bark or the underside of branches, although birds are the best way of propagating mistletoe, farmers believe.
   European mistletoe is a true parasite and only grows on a living tree, not on decayed fallen bark as fungi can. Other mistletoes are not all true parasites. Viscum album grows a thick, woody root and has yellow calyxes in May, but the berries don’t fully ripen until December. The twigs and leaves (but not the berries) have been used as sheep fodder in winter.
   In Brittany mistletoe is known as the Herb of the Cross (Herbe de la Croix) as it is said that the wood of the mistletoe was used to make Christ’s cross, and was so demoted in the plant world and doomed to become a parasite. Mistletoe wood has been used as a protection from evil and epileptic fits since Druidic times, however.        
   Traditionally mistletoe leaves and twigs have been used to cure numerous ailments, among them hysteria, convulsions of delirium, for stopping internal haemorrhages, neuralgia, urinary disorders, heart disease, other problems related to the nervous system and as an aphrodisiac. Sir John Colbatch wrote a medical pamphlet in 1720 extolling the virtues of mistletoe as a cure for epilepsy, “The Treatment of Epilepsy by Mistletoe.” It was also used as a remedy for St. Vitus’ dance, and was often mixed with valerian root and vervain to treat nervous complaints. Cayenne peppers were added to this mixture for treating digestive disorders. Large quantities of mistletoe could aggravate the disorders it was supposed to treat however.
   The birdlime from the berries has been used to treat sores and ulcers and a berry was believed to relieve stitches in sides.
    You can make a cold water infusion with the chopped leaves and twigs by putting 2-4 tsp (10-20 gr) dried or fresh leaves into 500 ml of cold water and leaving them to steep overnight. Sweeten with honey and drink when you wake up. During the day steep more leaves in cold water and drink at bedtime. A tisane may be made with 1 tsp (5 gr) chopped leaves to 250 ml boiling water, and leaving this mixture to steep for 10-15 mins before straining and drinking. You can have 2 cups a day.
  Modern medical trials have shown that an extract of mistletoe when injected into the blood stream regularly can help in the treatment of bowel cancer as it can lower the effects of chemo and radiotherapy. It is believed that it acts upon the immune system, helping to prevent tumours spreading and to expel the toxic substances that build up in the body after the therapies. Those who underwent treatment with mistletoe extract survived for longer than patients who were not given the treatment, and they experienced fewer side effects from the therapies.
   Mistletoe contains lignans which are used as chemopreventives as well as to lower cholesterol levels and treat atherosclerosis. These are also found in flax seeds, pumpkin seeds and cranberries. It also contains acetylcholine which is involved in the transmission of nerve impulses in the body. There are also lectins or viscotoxins present, which behave in a similar way to snake venom. Bioflavonoids such as quercetin are also present in mistletoe and so it can help lower blood pressure and heart rate as well as ease anxiety and promote sleep.
   It is also thought that mistletoe may help improve blood sugar levels in people with diabetes, so perhaps the Druids weren’t wrong when they thought of this parasite as a universal healer.

SPINACH SOUP FOR POPEYE FANS: EASY AND TASTY RECIPE


SPINACH SOUP
This is a heart-warming winter recipe full of vitamins and minerals to help ward off colds and flu. It’s good cold in summer to with the addition of a little yoghurt.
 

Ingredients
½ kilo spinach washed well and leaves stripped from stalks
2 slices dried bread cut into cubes and fried in oil until golden brown
½ tsp freshly ground black pepper
salt to taste
fresh cream or butter to taste

Method
Put leaves in a pot with a little water and boil for 10 mins.
Allow to cool then blend.
Pour the chicken stock into the pan with the blended spinach and stir to mix well.
Cook for 5 mins. When the liquid starts to boil add salt.
Remove from the heat and transfer to a serving bowl topped with the croutons (fried bread cubes), black pepper and cream.
This has Taste and is a Treat.

VERVAIN ( VERBENA OFFICINALIS): HEALING HERB OF THE CELTS: VERVAIN TISANE REPUTED APHRODISIAC


VERVAIN, VERBENA OFFICINALIS
There are different types of vervain that grow around the world. Verbena officinalis is indigenous to the British Isles and Europe, while Blue vervain also known as Traveller’s Joy and Wild Hyssop, or Verbena hastate is native to the US. Vervain also grows in the Caribbean, two species being Burry vervain and Verbena jamaicensis. Verbena officinalis is the herb under discussion here.
   Vervain or Verbena officinalis is also known by the following names, Herb of Grace, Herba Sacra, Herba Veneris, and devil’s bane, formerly as it was believed that it would banish evil spirits. It was held sacred to the goddesses Diana and Venus by the Romans and could be burned like incense in temples and was used in them and in homes to make the air sweeter and more hygienic. The Egyptians dedicated vervain to their goddess Isis. It was given the name the venal herb because it has aphrodisiac qualities and stimulates the libido.  It is known as Herba Sacra because of the use made of it by the Romans in sacred rituals. It was believed in Mediaeval times that it had flourished on Mount Calvary where Christ was crucified and had helped to staunch the blood from his wounds as he hung on the cross.
   In Britain it was used by the Druids to connect them to the spirit world, and was used as a healing herb and almost had has much influence for them as mistletoe. The word vervain comes from the Celtic words, fer meaning to drive away and faen a stone. An amulet of the bruised herb was worn around the neck to protect from venomous bites and evil as well as just for good luck. It was passed over the Beltane fires and used to protect animals in the winter. At Midsummer it was strewn in fields to ensure the soil was fertile so that the crops would grow. It is said that it is best to gather the herb at Midsummer and dry it immediately for later use.
   The Druids on the other hand, believed that it was at its most effective when gathered during the waning period of the moon when Sirius the Dog Star was rising. They used it in and infusion and sprinkled their homes with the water to banish any evil lurking in them. In the old language of flowers, vervain symbolized enchantment and was used in love potions and to protect from the witches who made the potions.
   The Romans and Greeks used it for diarrhoea, and as it contains tannin it was probably effective, and would chew the root to strengthen the teeth and gums. The infusion of the herb actually makes a good mouth wash for ulcers and gingivitis.
    It has also been used for nervous disorders and is still used by herbalists for soothing nervous disorders, such as anxiety and stress and to promote relaxation and sleep. It has sedative properties, as well as astringent ones, and can be used as a diuretic, or to promote sweating in cases of fever. It has been used as an antispasmodic for stomach cramps and is used for symptoms of PMT (PMS) and the menopause. It is also used for promoting good eyesight and poultice made with a tincture of vervain have been used for headaches, rheumatism and neuralgia among other ailments. It leaves the skin a slightly red colour when used in this way and people thought that it brought the blood to the surface of the skin.
   For a decoction you need 2 ounces of the dried herb or 4 of fresh to 2 pints of water and boil until the liquid has reduced by half.  This can be used for piles and as a purgative. It can also be used for skin irritations. The tisane is good to stave off colds and flu, and it is a healthy drink as it contains bioflavonoids such as quercetin and kaempferol etc.
   Modern medical research has shown that it can inhibit the Hepatitis B virus, which agrees with one of the ancient usages of this herb as a liver tonic. It is also effective as a calming nerve tonic and helps as much as St John’sjohn's Wort does in soothing stress and anxiety. It is an antidepressant which is as useful as rosemary, lavender, mugwort and St. John’s Wort.
   It enhances lactation in breast feeding mothers and helps in childbirth as it induces contraction of the uterine muscles, making childbirth easier. It should not be used during pregnancy for this reason. 
    Vervain can also be used as a diuretic, and sachets of the dried herb can be kept in clothes to make them smell good and to repel insects. You can put it in your bath to help you relax and to help get rid of any skin problems.
   The tisane will help pep up a jaded appetite and promotes digestion. It can also be used to dress wounds and sores. Mostly it is used to calm the nerves and has a reputation for being an aphrodisiac, presumably because of the actions of the bioflavonoids and its sedative properties which will lower inhibitions.
 
VERVAIN TISANE
Ingredients
1 tbsp dried herb or 2 tbsp chopped fresh herb, flowers and leaves.
1 cup boiling water

Method
Pour the boiling water over the herb and leave to steep for 15 mins. Strain and drink.
Three cups a day can be taken but remember that it is a diuretic.
This has Taste and is a Treat(ment).

SORREL: SORREL VEGETABLE: MEDICINAL BENEFITS AND USES OF SORREL: NEW POTATOES AND SORREL RECIPE

SORREL, RUMEX ACETOSA, CHOKA OR TURUSHA SAAG IN URDU
There are around a hundred species of sorrel around the world, but this article centres on Common, or Garden Sorrel (Rumex acetosa), which has arrow-shaped leaves and in June and July has pink-red bell-shaper flowers. It is native to Britain and most of Europe and other varieties may be found in the US and the Indian Subcontinent as well as red sorrel (Hibiscus sabdariffa) in Jamaica and the West Indies, which is also called roselle. This is not a close relation to European sorrel. As its name suggests it is more closely related to hibiscus.
   Sorrel has been known as “cuckoo’s meate”, and it is thought that it got this name because people believed that the cuckoo used it to make its voice clear. It is also known as spinach dock. It grows wild as well as in gardens, and its leaves may turn to crimson, or the veins may become a purplish colour. It looks a lot like spinach and can be used in much the same way, although it complements eggs, chicken and other poultry as well as lamb, veal and goat’s cheese.
   Wood sorrel is another wild sorrel, but this is Oxalis acetosella which is to be written about in another post. There is also Mountain sorrel, (Oxyria reniformis) which can be found in parts of Wales and northern England, as well as close to the Arctic Circle, and in the Alps.
    Rumex scrutatus is known as French sorrel and this is usually preferred to common Sorrel. This took over from the Common Sorrel when it was introduced into Britain in the late 16th century. Until then, Common or garden Sorrel was used for numerous dishes and in medicines. It has diuretic properties and is a coolant, and this is also true of the other sorrels including the Jamaican one which is made into a refreshing drink as are the others. Writing in 1720, John Evelyn says that sorrel “sharpens the appetite, assuages heat, cools the liver and strengthens the heart.” Culpeper agrees and states “Sorrel is prevalent in all hot diseases” and recommends it as a coolant for fevers, and all types of inflammation. He goes on to say that the roots, seeds and herb are good to treat scorpion bites, and the leaves, when heated and applied to boils caused by the plague, will burst them and so help to heal the body.
   Gerard also has a few things to say about the properties of sorrel and says “The seed of sorrel drunk in wine stoppeth the bloody flow” and continues “It cooleth a hot stomach.” He also says that the leaves were of use for “agues” or fevers.
   Sorrel contains Vitamin B9, Vitamin C, provitamin A, potassium, iron, calcium and magnesium, as well as fibre and carbohydrates and quercetin and lutein. It has antioxidant properties and so helps prevent the risk of heart disease and some cancers. However it is not recommended for people who have kidney or gall bladder stones or for pregnant and breast-feeding women. Children should also only be given small amounts of it- just two or three leaves, while an adult can eat 10-12 safely. The oxalic acid it contains is also not good for those who suffer from rheumatism and stones. It is a mild laxative as well as diuretic.
  In the past the roots and seeds of sorrel were drunk in wine to stop haemorrhages, and the plant was used to treat scurvy, caused by vitamin C deficiency, s sorrel was used in winter months when fresh fruit and vegetables were in short supply. A decoction of the flowers in wine was used for jaundice and kidney stones.
  Now sorrel is used for upper respiratory ailments and inflamed nasal passages and sinuses, and as a diuretic. The leaves and flowers can be combines in a tisane by taking a handful of them and pouring a pint of boiling water on the and leaving to steep for 10 minutes, then straining and drinking  The juice of the plant may be diluted and taken orally too.
  If you visit Shiraz in Iran, sorrel soup, kardeh in Farsi, is sold by street vendors in winter, to ward off colds and flu. It is widely used in Russian cuisine and there it is believed that sorrel lowers blood pressure. In France it is also widely used in omelettes, soups and green sauce to accompany fish. The young leaves can be used in salads just as spinach and dandelion leaves can. These can be substituted for sorrel and vice versa. In Ireland they use sorrel in a dish that requires fish to be poached in milk.
One of sorrel’s other names is Greensauce, and this is because it was used to make one, by pounding fresh sorrel leaves and mixing them with vinegar and sugar to serve with cold meat. The green sauce is good with turnips and spinach and also to cut the fatty flavour of roast goose and pork; this also goes well with veal and poultry, particularly chicken. You can wash sorrel leaves and shake them and simmer the leaves in their own water, then when they are ready (after 10 minutes or so) toss them in 50gr of butter. If you don’t like the acidity of the leaves you can blanch them in boiling water for a couple of minutes. The juice of the leaves can be used instead of rennet to curdle milk in the cheese-making process.
   In India Indian sorrel (Oxalis corniculata) is used, boiled in buttermilk for dysentery and jaundice, and an infusion of the fresh leaves, or the fresh juice mixed with honey or sugar is given to fever sufferers. This sorrel is particularly rich in iron. The juice from the leaves is mixed with equal amounts of castor oil and given as a cure for insomnia. Water is removed by heating the mixture which is massaged into the scalp before going to bed to promote sleep and cool burning eyes.
 
NEW POTATOES AND SORREL
Ingredients
500 gr small new potatoes, scrubbed
100 gr sorrel leaves
50 gr butter (unsalted if possible)
1 tbsp olive oil
salt and freshly ground black pepper

Method
Boil the potatoes whole for 10-12 mins so that they are just tender.
Strip the central veins of the sorrel leaves and the shred into strips 1 cm wide.
Remove the potatoes from the heat, drain and cut in half.
Put them in a bowl with the butter and oil, and add the sorrel leaves and allow them to wilt in the heat of the potatoes.
Toss well in the butter and allow to stand for 1 or 2 minutes, and then toss well. Leave them to stand for a further minute, toss again and sprinkle with salt and pepper to taste.
This has Taste and is a Treat.