TOMATOES - THE WOLF PEACH: HISTORY, USES AND HEALTH BENEFITS OF TOMATOES: HOW TO MAKE SPICY GREEN TOMATOES

TOMATOES, LYCOPERSICON LYCOPERSICUM

The tomato was once reviled because Europeans thought that it was the “wolf peach” described by Galen in the 2^nd century AD; that is what its Latin name means, lyco meaning wolf and persicum, peach. Galen was describing poison given to wolves in a wrapping that looked and presumably tasted delectable to wolves. They ate the “wolf peach” and met their demise.  For this reason, when Cortez the Spanish conquistadore brought it from South America, (he had first seen it in Montezuma’s garden) it was viewed with suspicion and grown for ornamental purposes only. Its English name comes from the Spanish “tomati” first mentioned in print in 1595. It is probable that the first tomatoes were yellow as the Italian and Spanish words for them were Pomi d’oro or golden apples. The Italians were the first Europeans to use the fruit (tomatoes are fruit, and because of the seeds a berry in botanical terms) although it is unclear where they got the idea from, perhaps what is now Turkey, or the area around Lebanon.

  Perhaps the Europeans were suspicious of tomatoes because they are members of the Solanaceae family which includes belladonna or the deadly nightshade, as well as potatoes, chilli peppers and aubergines (eggplants). Although people started eating them, (the French considered them an aphrodisiac and called them Pomme d’ Amour or Love Apples) physicians warned that they caused appendicitis (because of the seeds) and cancer because they thought that the skins stuck to the intestine walls up until the end of the 18^th century.

   Joseph Campbell first marketed his condensed tomato soup in 1897 and this was extremely popular, and his company went from strength to strength. Canned tomatoes are the world’s most best selling canned fruit or vegetable and you will be glad to know that lycopene, which makes them red, and gives them their cancer fighting abilities is increased in potency when heated during the manufacturing of tomato products, including ketchup (but the best is organic ketchup), tinned tomatoes, tomato paste, passata and puree.

  Tomatoes are rich in vitamins C and A, both of which have potent antioxidant properties and are immensely beneficial for our health. They also contain vitamins E, K and the B-complex vitamins as well as the minerals calcium, iron, magnesium, phosphorous, potassium, zinc, copper, manganese, 17 amino acids glucose and fructose, molybdenum and chromium.

  Recent medical research has shown that tomatoes when eaten with broccoli, together fight cancer very effectively. Professor John Erdman of the University of Illinois said “When tomatoes and broccoli are eaten together, we see an additive effect. We think that it’s because the different bioactive compounds in each food work on different anti-cancer pathways.” If you have 2 pints of green tea in your daily diet and eat tomatoes these are also thought to lower the risk of prostate cancer.

  Lycopene would seem to be the anti-cancer component in tomatoes and other foods which have a high lycopene content are apricots, pink grapefruit, watermelon, papaya and guava (amroot).

  Drinking tomato juice may reduce the risk of blood clots and is a natural anti-inflammatory so good for osteoporosis, arthritis and other inflammatory diseases. However you should choose a brand that has a low sodium content.

  In January 2011 a Japanese researcher, Dr. Teruo Kawanda from the University of Tokyo said “…the tomato allows people to easily manage the onset of dyslipidemia through their diets” thus reducing the risk of cardio-vascular diseases.

  Tomatoes can also help reduce the risks of thrombosis and Alzheimer’s disease, according to research.

  Tomatoes are a staple of the Mediterranean diet and there’s nothing quite like an Italian plum tomato or a Greek ‘beef’ tomato in sauces or stuffed, or just a huge tomato sliced and made into a salad with black olives, cucumber and feta cheese drizzled with olive oil and sprinkled with basil and/or oregano. In 2010 the Italians faced a minor disaster when their staple tomato crop suffered because of a heat wave.

  Tomatoes may be red, yellow, orange, purple, green or even brown. However you shouldn’t eat green tomatoes raw, only when cooked or pickled.

  You can sun dry your own tomatoes as they are delicious in salads and perk them up in winter in a rocket salad. You should reckon on 10 tomatoes producing an ounce of sun dried ones. Slice the tomatoes in half and lay them on wire netting, raised off the ground so that air can get to all sides of them. Sprinkle them lightly with salt and basil or oregano for a full-flavoured effect, the cover them with cheesecloth so that it doesn’t touch the tomatoes. This will deter insects. Leave in a sunny place to dry, but remember to take them in at night before the dew falls. The drying process will take between 4 days to 2 weeks depending on the amount of sun you get in your part of the world. When they have dried, and are crumbly, you can store them in a jar with olive oil with cut garlic and more fresh herbs if you like.

  Below is a recipe for green tomatoes, which shouldn’t be rock hard. It’s a traditional Punjabi dish and really delicious.

 

SPICY GREEN TOMATOES

Ingredients

½ kg small green tomatoes

1tsp garlic paste (pounded garlic cloves)

1 tsp ginger paste (pounded ginger root)

1 onion, finely chopped

1 handful fresh coriander

1 handful fresh mint

salt and pepper to taste

1 tsp turmeric

1 tsp garam masala

1 cup oil

Method

Make a deep cross in each tomato but don’t cut all the way through.

Mix salt and pepper, turmeric and garam masala and then rub this mixture into the slits with a knife.  Leave them to stand for ½ an hour.

Heat the oil in a pan and fry the garlic and ginger pastes until they become brown. Add the onion and cook for 3-4 minutes until it becomes soft.

Add the tomatoes to the pan, with the cut side uppermost. Put enough water in the pan so that the tomatoes are completely covered.

When the water begins to boil, cover and cook over a low heat for about ½ and hour or until only about ½ a glass of water is left in the pan.

Add the coriander and mint and cook for 2 minutes, then remove and serve with naan, roti or chapattis. It tastes superb.

This has Taste and is a Treat.

WHAT IS PURSLANE? KULFA IN URDU - INFORMATION: MEDICINAL BENEFITS AND USES OF PURSLANE: PURSLANE AND MARIGOLD SALAD RECIPE

PURSLANE, KULFA, PORTULACA OLEOROSA

There are different types of purslane including the common purslane (Portulaca oleorosa) and Golden Purslane (Portulaca sativa). They are both weeds and grow in abundance once they take hold in a garden or in the wild. The Latin name Portulaca means little doors, referring to the way the seed pods burst open. They are native to the Indian subcontinent and the Western Himalayan region through to Russia and Greece, and were indigenous to the Persian Empire, so grow in North Africa, Iran and the Middle East. Golden purslane is so called because it has golden coloured leaves, rich in beta-carotene. Common purslane has green leaves and yellow flowers.

  They can be used in salads, especially the young leaves and tender tips of stems. This is perhaps the best way to use purslane to take full advantage of its many health benefits. It has been traditionally used as a herb for soups and stews and is famously used in the French soup Bonne Femme with equal quantities of sorrel. However, when purslane is overcooked it goes slimy and is not at its best. It tastes a little like watercress or spinach.

  In Pakistan we eat purslane or Kulfa or Kulfa falooda in saags with methi (fenugreek leaves) and spinach and it tastes delicious. It is full of vitamins including vitamin A (good for eyesight), the B-complex vitamins, and vitamins C and E and also contains Omega-3 fatty acids which are usually found in some fish oils. This makes purslane ideal for vegetarians who normally wouldn’t get Omega-3 from many foodstuffs. Omega-3 fatty acids are good for the skin and help to prevent the ravages of the aging process, as well as strengthening the immune system. It also helps to lower cholesterol levels and helps to reduce the incidence of heart disease. It also contains the minerals; calcium magnesium, potassium, folate and lithium. Glutathione is also present (this boosts the immune system and is a detoxifying agent) as well as many bioflavonoids and amino acids, and because of its constituents it has a powerful antioxidant effect in the body. Betatin is also present in purslane and this also has potent antioxidant properties. Coenzyme Q10 has been identified in this plant and this helps to reduce the visible signs of aging. Pectin is also present in purslane and this helps to lower cholesterol levels too.

   Purslane was cultivated as a vegetable and a medicinal herb in ancient Egypt and was used as both in ancient Greece and Rome. The ancient Greeks made flour for bread from the ground seeds. Hippocrates used it as a wound healer as well as to bring down the temperature in fevers, for ‘female problems’ stomach aches and piles. Later, in the first century AD Dioscorides used it for inflamed eyes, to relieve headaches and fevers and to get rid of internal worms. He also mentioned that it “reduces the desire to fornicate” and as it contains norepinephrin which causes a reduction of the blood flow around the body by contracting the main arteries, it probably does lower the libido.

  In mediaeval times the Arabs referred to purslane as “the blessed vegetable” and it was cultivated as one in Europe in the 13^th and 14^th centuries. In the 17^th century in Britain it was combined in salads with basil, cress, rocket and garlic as a cure for the common cold.

Golden Purslane

  Gerard says that purslane is good to chew if you have sensitive teeth after they have been set on edge by something you have eaten, lemons for example. Culpeper has this to say about purslane:

  “If the herb is placed under the tongue, it assuageth thirst. Applied to the gout, it easeth the pains thereof and helps harden the sinews, if it come not of the cramp or a cold cause.”

In the 16^th and 17^th centuries the seeds were boiled in wine and given to children to get rid of worms. It has had a number of uses in traditional medicine in Asia and Europe and has been used to treat burns, to relieve headaches, to help problems of the liver and help with arthritis. It has also been used as a heart tonic as a diuretic, an anti-inflammatory and muscle relaxant. Zulus use it as an emetic, and the ancient Romans believed it could cure dysentery. In the Indian subcontinent it is used as a remedy for liver complaints, dysentery and a general health tonic. It is currently used in men’s skin care preparations to soothe razor burn and irritated skin and to tone down redness of the skin.

Golden Purslane

   Juice can be extracted from the leaves and stems and used in combination with rose oil as a mouthwash. The juice has anti-microbial and anti-fungal properties.

 You can use it in sandwiches instead of lettuce and pickles, and an old Italian recipe mixes purslane with fresh coriander, garden cress, borage and mint. If you use fresh purslane you need to wash it thoroughly as soil sticks to it, and you may need to use several changes of water. It can be pickled in cider vinegar with garlic and black peppercorns, and the recipe below comes from the chefs of Charles II’s court in the 17^th century.

PURSLANE AND MARIGOLD SALAD

Ingredients 

2 handfuls of purslane, cleaned thoroughly and dried

4 handfuls lettuce leaves

small bunch of chervil, chopped

borage flowers

marigold petals

olive oil

lemon juice or wine vinegar

salt and pepper to taste

Method

Mix the olive oil and lemon juice and put all the other ingredients into a salad bowl.

Toss thoroughly in the lemon and olive oil dressing.

Serve.

This has Taste and is a Treat.

LEMONS ( KAGZI NIMBOO) - INFORMATION: HEALTH BENEFITS AND USES OF LEMONS: PATATES STOU FOURNOU LIMONATES RECIPE

LEMONS, CITRUS LIMONUM

When is a lemon not a lemon? When it is a lemon but called a Key lime (Citrus aurantifolia). Confused? So was I when I encountered this citrus fruit in Pakistan, as it was definitely yellow and a lemon, but small, round and the size of a tennis ball. There are other kinds of lemons in Pakistan too, all native, the paper lemon, (or kagzi nimboo in Urdu) one with a lumpy skin called a rough lemon (Citrus jambhiri or desi nimboo in Urdu) and others, which I have yet to come across, allegedly. I have picked and eaten a lemon the size of a grapefruit in southern Turkey, and know now that they come in all shapes and sizes; so the lemon that is most common in Europe, with nodules at both ends, may not be recognizable as a lemon in all countries and cultures. The lemon tree is a member of the Rutaceae family along with the curry leaf plant.

   It was the juice of the key lime that was taken by the British sailors on long voyages to Australia in the 18^th century and perhaps why the Brits were (and still are) known as Limeys in Oz. Another possible reason given for this nickname is that the British sailors used lime twigs to clean their teeth.

   The history of the lemon tree is a little complicated as all lemons are thought to have originated in Asia, and probably in the Indian subcontinent and what was then the Persian Empire. Whatever the case, they made their way into Europe via the Arab traders and were cultivated in Italy from around 200 AD when they were introduced. They were also cultivated in Greece and so in Asia Minor (Turkey and its neighbouring countries) around the same time. Lemons made their way to the American continent and the Caribbean by means of the Portuguese and Spanish explorers in the 16^th century, with Christopher Columbus taking seeds to the island of Hispaniola in 1495.

   Like other citrus fruits including mandarins and the kinow , Satsuma’s, tangerines, limes, oranges, pommelo, grapefruit and kumquats they have great health benefits. They contain more vitamin C than other fruits and a chef once informed me that the vitamin C from lemons was more easily retained by the body than from other citrus fruits. They also contain a whole host of other vitamins and minerals and in lab tests extracts of lemons were shown to kill the HIV virus. However studies are still continuing into this area of research. It is also suggested that they are a potential anti-cancer food, but again this has yet to be proved beyond a shadow of doubt. In history lemon juice has been used as a contraceptive and in lab tests conducted in Australia in 2002 it was found that the juice could kill sperm, although it is not clear what effects long-term use of lemon juice would have on the uterus and vagina. Gargling with lemon juice and hot water relieves sore throats and lemon juice rubbed on the skin keeps biting insects away. (It smells better than some repellants too.)

  The essential oil of lemon comes from the skin and this is also an insect repellant and a few drops in water can be substituted for fresh lemon juice. If a recipe calls for a few drops of lemon juice you can prick a lemon with a toothpick and squeeze a few drops out of it and the lemon will stay fresh for use later. Oil can also be expressed from lemon seeds. Some lemon oil is distilled from the twigs and immature fruits for the perfume industry in some parts of the world.

  Lemons are antiscorbutic and were carried onboard early sailing ships to prevent scurvy. They also have astringent qualities as well as being anti-viral, anti-bacterial, anti-fungal, good for getting rid of internal worms and parasites, and good for the skin and complexion. They are also believed to be an antidepressant and I suppose this makes sense as the smell of lemons would raise anyone’s spirits. They are also said to be good for nervous disorders and to regulate blood pressure. The problem with lemon juice is that it can take the enamel off the teeth, and although it is good for gingivitis (bleeding gums) it should not be used for a prolonged period of time. The sweetened juice is believed to be a good remedy for upset stomachs in Italy, and hot water, honey and lemon juice is good for colds, especially if a little finely grated ginger root is added. In Italy lemon juice in water is taken as a mild laxative.

  A decoction of the root of the lemon tree has been used in Cuba to treat fevers and in West Africa is prescribed for gonorrhea.

  Lemon juice is good for the skin, and will remove bacteria from wounds and prevent infection. If you have sallow skin, lemon juice will help the skin look fresher. It is a wonderful natural skin toner and will help stop sunburn too. It is reputed to remove freckles and other skin blemishes too.

  Lemon juice is also a stain remover; to remove stains from material, rub salt into a slice of lemon and then rub this on the stain you want to remove. This will also clean copper-bottomed pans. If you have lemons in the house you can use them to disinfect chopping boards, and to clean ovens. To do the latter you need to mix the juice from 2 lemons with ½ a cup of bicarbonate of soda and a little water so that you have a paste. Then spread this paste onto the oven walls and heat the oven at a low temperature for 10 minutes. When it is cool, scrape the paste off the walls, and you’ll have an amazingly clean oven. You can entertain children with lemon juice too as it makes invisible ink. Dip a quill in lemon juice and write on the paper. Leave to dry and then heat the paper (try an iron) and the brown writing will appear. Add lemon juice to washing up or rinsing water to give glasses and plates etc an extra gleam.

  Buy lemons in bulk when they are in season and squeeze out the juice and freeze it in ice-cube trays. When it is frozen, seal in bags and keep in the freezer so that you have a year’s supply of fresh lemon juice. Lemon juice quenches your thirst and you could try our recipe for a cooling drink skanjveen.

  The University of Maryland’s Greenebaum Cancer Center recommends fruits, especially those with dark colours for people with cancer and as they have strong antioxidant properties, they can be used by everyone for the health benefits they give. They particularly mention avocados, berry fruits, grapes, pomegranates, citrus fruits and dried fruits such as dates and apricots.

   Why not try this healthy Greek recipe for potatoes in the oven with lemon juice?

PATATES STOU FOURNOU LIMONATES

Ingredients

4 lbs potatoes peeled and quartered or cut into 6 pieces depending on the size

1 cup olive oil

1/3 cup of lemon juice

2 tbsps fresh oregano (2 tsps dried)

6-8 cloves garlic finely chopped

chicken stock (see our recipe)

salt and pepper to taste

Method

Par boil the potatoes for 10 minutes, then drain thoroughly and toss in olive oil, oregano, salt and pepper and lemon juice in the baking pan.

Put enough chicken stock in the pan to half cover the potatoes.

Cover the pan with aluminium foil and place in the oven which has been preheated to 350˚ F.

Cook for 40 mins and then test to see if the potatoes are almost done. If they, are add a little more chicken stock so that they don’t stick to the bottom of the pan and cook uncovered for 20 mins to brown them.

This has Taste and is a Treat.

WHAT IS KELA? BANANA: HEALTH BENEFITS , USES AND HISTORY OF BANANAS: EASY BANOFFEE PIE RECIPE

BANANAS, KELA IN URDU, MUSA SAPIENTA

Bananas probably need no introduction but there are some interesting facts about them that you may not know. The banana tree isn’t actually a tree although it can grow to heights of between 10 and 26 feet; it is actually the world’s largest known herb. The flowers which are the precursors of the fruit are absolutely beautiful and this is perhaps not so surprising as it is a member of the orchid and lily family of plants.

  In Pakistan bananas are small, and the name banana actually comes from the Arabic word for finger, banan. The trees I have been up close to do not seem to be well rooted, as they will topple if shoved hard. I know this because the owner of this site was once trying to get rid of a large member of the lizard family that was calling “uck oo” which sounded remarkably as though it was being insulting, outside our bedroom window in Thailand. The poor lizard got a shock when the tree was pushed and fell over. It left us alone at night after that.

   Bananas have an interesting history. It is believed that they originated in Malaysia and were spread from there by travellers across South East Asia through to India in South Asia. They are mentioned in 6^th century BC Indian manuscripts, in Pali writings and Alexander the Great first tasted them around 327 BC in his campaign in India. Contrary to some beliefs, he did not introduce them to Europe. They were cultivated in China in 200BC but didn’t become popular until the early 20^th century, as they were considered exotic fruit. Somehow they found their way to the island of Madagascar off the south eastern coast of Africa, and were discovered by the Arab slave traders and taken to Guinea in West Africa, where the Portuguese explorers found them in 1402. They introduced them into the Canary Islands, and they were cultivated there. A Portuguese Franciscan monk took them from there to the Caribbean island of Santa Domingo in 1516 and by 1633 a greengrocer was selling the exotic banana in a shop in London. There is a wood cut engraving of a bunch of bananas in Gerard’s “Herball” in the 1633 edition, although it is not known how the banan came to be on British soil. In the days before refrigeration the fruit could not have survived a voyage from the Caribbean, so perhaps they were grown in hot houses in the UK. However, this is pure speculation as no one actually seems to know how they got to that green grocer’s shop. They didn’t arrive in America until they were sold at a festival to commemorate the 100^th anniversary of the Declaration of Independence in Pennsylvania in 1876 when they were sold for 10 cents each, wrapped in silver foil.

   Now the banana is one of the world’s most popular fruit after the tomato, ranked at number two or three. In the UK alone, people eat around 12 kgs of bananas per head every year and that’s a lot of bananas.

   The banana has been so popular that it has inspired songs such as “Yes, We Have No Bananas” by Frank Silver and Irving Cohn, from the Broadway revue of the early 20^th century. This was popularized once more in Britain during the Second World War when there were no bananas imported, much to the disgruntlement of the population. Then there is the Jamaican mento (a precursor of reggae and calypso) folksong “The Banana Boat Song” (a.k.a. “Day-O”) popularized by Harry Belafonte in 1956.

   Of course there are the old music hall jokes of people having the misfortune to slip on a banana skin too. We also have the term Banana Republic to describe a small country which is not democratic or economically and politically stable, and Woody Allen’s film “Bananas” from 1971. Then there’s the term “to go bananas” meaning to be temporarily crazy.

  Bananas are packed with fibre and so prevent constipation so reducing the risk of colon cancer and piles. If you eat a banana a day you will lower the risk of getting many diseases. They are good for anaemia because of their iron content and are rich in potassium, which means that they are good for brain power. The US Food and Drug Administration have allowed banana producers to claim that they can reduce high blood pressure and help to minimize the risk of strokes. They have vitamins A, C and B-complex vitamins along with other minerals, zinc, calcium and magnesium so have powerful antioxidant properties. They also contain tryptophan (an amino acid)which the body converts to serotonin, known as the happiness substance, which helps lift depression and regulates moods so is good for PMS/PMT sufferers as vitamin B6 regulates blood glucose levels and is effective with serotonin. The B-complex vitamins also calm the nervous system, and sufferers from Seasonal Affective Disorder (SAD) also benefit from eating bananas. They are also good to soothe the stomach, and have an antacid effect so relieve heartburn and indigestion. Banana milkshakes are good for hangovers, especially if honey is added as the milk rehydrates the body and soothes the stomach while the honey increases depleted blood sugar levels. The bananas also calm the troubled stomach. Bananas are also good for people with stomach ulcers and even the skin can be used to relieve the irritation caused by insect bites. Put the inside of the skin on the bite for more or less instant relief. People also swear that if you put the inside of a banana skin on a wart and secure it with a sticking plaster, it will get rid of the wart. Bananas are also good for the eyes, as are carrots and wimberries.

   The recipe below is a favourite in Britain and although it is not particularly healthy it is delightful if you are not a diabetic.

BANOFFEE PIE

Ingredients

Base

4 oz melted butter

10 oz digestive biscuits (wheat biscuits), crushed

Filling

4 oz butter

4 oz soft, dark brown sugar (muscovado)

400 gr condensed milk

Topping

4 small bananas, chopped

300 ml double (thick) cream, whipped lightly

Method

First of all grease an 8inch loose bottomed cake tin and then mix the melted butter with the crushed biscuits.

Put this mixture into the tin and flatten it so that it coats the bottom of the tin and the sides up to 1½ inches, evenly.

Put in the fridge to chill while making the filling.

Put the sugar and the butter in a pan and melt the butter over a low heat, stirring constantly until the butter has melted and the sugar has dissolved, then slowly add the condensed milk and continue stirring.

Bring the mixture to the boil, stirring continuously and when it starts to boil, remove the pan from the heat.

Pour the mixture into the base and chill for at least an hour.

Just before you are ready to serve the pie, mix the bananas with the cream and pile on top of it.

You can also add walnuts to the cream and top it with grated chocolate or drizzle melted dark chocolate over it. Delicious!

This has Taste and is a Treat.