WHAT IS JOO? BARLEY: HEALTH BENEFITS, HISTORY AND USES OF BARLEY: HEARTY BARLEY STEW RECIPE

BARLEY, JOO IN URDU, HORDEUM VULGARE

Barley and wheat are two of the most ancient crops and there are archeological records of barley being used in the Stone Age Lake dwellings in Switzerland, and around the Sea of Galilee 8,500 years ago. Barley originated in Ethiopia and South East Asia, where it has been cultivated for over 10,000 years. The first known recipe containing barley goes back to Babylonia and 2,800 BC. A barley water drink has been prepared throughout the ages, and one of the traditional drinks in the Indian sub-continent is sattu, which is very refreshing and cooling on hot summer days and nights.

  The ancient Greeks had the goddess Demeter who was the goddess of agriculture and barley figured in the religious rites of her cult. Barley was an offering to the goddess and made into a drink during the celebration of the Eleusian mysteries. In Roman mythology her equivalent was Ceres. There was a cult of the Corn-Mother (corn being used as a generic term for grain crops) in Europe in ancient times. Barley was made into bread, sometimes along with rye, and was a staple throughout the Middle Ages.

  The ancient Greeks and Romans gave their athletes barley in their diets to give them stamina and the ancient Hindus also offered barley to their gods and goddesses. The Romans fed their gladiators on barley and they became known as “hordearii” or “eaters of barley”; so this is where the botanical name comes from.

Hulled barley

  In ancient China barley was a symbol of male virility as barley has heavy tops which contain many seeds. There is a folklore figure in English songs, John Barleycorn, who had to die in order for others to benefit from bread made from barley. This song has its origins in the 16^th century, but its roots seem to go back much further in time to the myths of Demeter, the mother of Persephone who was forced to remain in Hades for 6 months of the year, the Underworld because she had been tricked into eating 6 pomegranate seeds following her abduction. The song was revived by popular musicians in the late 20^th century as “John Barleycorn Must Die.”

  Barley was not only used to make bread, but was fermented to make alcohol, both beer and whiskey, and in Britain there is still a potent bottled drink called “Barley Wine.”

  This grain when whole or just hulled has many health benefits, containing as it does a large amount of selenium, and other minerals which include potassium, copper, manganese, magnesium, iron, phosphorous and zinc. As for vitamins it has some of the B-complex ones along with vitamin E. It also contains lignans which are also found in flax and pumpkin seeds, coffee, tea, red wine and nuts. It has antioxidant properties and is helpful to reduce the risk of heart disease and some cancers. It is good if you are prone to constipation because of the fibre content and this can also help in cases of diarrhoea. There is a long-term study of barley and its potential health benefits underway and preliminary results appear to confirm that a diet which includes barley can help stabilize blood sugar levels, although this has not yet been proved conclusively. It may also offer some protection against certain cancers. However the study still has a long way to go before results can be determined. The study centres on the beta-glucans that are contained in barley and is an effort to determine the effects of these not only on blood glucose levels but also on insulin. It is hoped that the study will help those suffering with Type II diabetes.

Pearl barley

  There is also some evidence to suggest that barley can help in a weight loss diet, although more research is needed in this area.

  The best barley to use is straight barley which had not been processed and this needs to be soaked overnight before using (see sattu), as does hulled barley which is the next best type to gain the maximum health benefits. Barley can be added to stews and sauces and has a nutty flavour and should be chewy, like al dente pasta. Try the recipe below. You can use it with chicken or beef or lamb for cold winter’s days, and because of the selenium it will give you a feeling of well-being.

  Pearl barley, pot or scotch barley and barley flakes have undergone a rigorous processing and do not have the same health benefits as the types of barley mentioned above.

  Like oats you can grind barely to a powder and mix with a little water to use as a face mask. You should apply the paste and leaves it to dry on your skin, before rinsing it off with tepid water, then splashing cold water on your face for the best effects. It is a good cleanser and will rejuvenate your skin, especially in winter when it may be damaged by the cold.

  Barley is very versatile and certainly has health benefits, unless of course you cannot take gluten.

HEARTY BARLEY STEW

Ingredients

100 gr barley (soaked overnight, drained and rinsed)

250 gr beef, cubed

100 gr beans of your choice,

  (chickpeas/garbanzos are good, soaked overnight)

2 large onions, sliced

4 cloves garlic, finely chopped

4-6 carrots sliced

1 stick celery (halved)

2 turnips, cubed

1 small swede, cubed

handful of fresh parsley shredded

1 tsp dried oregano or 2 tbsp fresh

1 tsp dried thyme or ajwain or1 tbsp fresh leaves

2 bay leaves, torn but whole

1 wineglass red wine

1 tbsp flour

olive oil for frying

Method

Heat the oil in a large pan and add the beef and seal well on all sides, then add the onions and garlic and fry for a few minutes.

Add the carrots and fry for a further few minutes.

Add the flour and stir well then add 2 pints water, slowly and bring to the boil.

Add the rest of the ingredients and bring back to the boil, adding more water if necessary.

Keep an eye on the water level and cook for two hours or until all the ingredients are tender. Do not add salt until the last half an hour as this will prevent the barley and beans softening.

Remove from the heat and remove the celery stalk. Adjust the seasoning and serve with fresh crusty bread.

This has Taste and is a Treat.

 

TEAZLE - BRUSHES AND COMBS A HISTORY OF USE

TEAZLE OR TEASEL, DIPSACUS SATIVA, FULLONEM AND SYLVESTRIS

Teazle has a long history in Europe, not because of its medicinal properties, but because of its use in the cloth-making industry. It is a relation of the thistles so is allied with the milk-thistle and the globe artichoke. It is a tall plant, growing to about 5 feet and depending on the genus has white, pink or lilac coloured flowers. It has large leaves around the middle and base of the plant, which are capable of holding dew and rain water, which was used to cleanse the face and as eyewash, as the water retained in the leaves was thought to have medicinal properties. The teasel cutters of old would drink this water to stimulate their appetites as well as to quench thirst. Because of its cosmetic use, it was called Venus’ Basin. The botanical name Dipsacus comes from the Greek dipsos meaning to be thirsty.

  It is native to Europe, West Asia and North Africa and there are 15 or so species growing around the world. In Britain there are the three listed in the title of this post. Teazels are naturalized in North America.

  The roots of the plant have been used in decoctions and infusions to get rid of warts, and to stimulate the appetite and as a diuretic. However the first year’s growth of the roots and leaves are preferred.

  Dioscorides, writing in the first century AD recommended that the roots could be made into an ointment for all skin eruptions, including cancerous tumours. It has also been used for jaundice and blockages of the liver.

  Birds feed on the seeds which come from the head of the teasel, and one plant can produce up to 2,000 seeds, so they can really feast on them.

  Teazles can be dried and used in dried flower arrangements, either as they are or painted (you can do this with a glossy nail varnish or with a spray).

  Teazles were employed in the cloth-making industry at least as far back as the Middle Ages, as they are mentioned in John Langland’s “Piers Plowman” of 1377. A rough translation is this: -

  “Cloth that comes from the weaving is in no way good to wear until it is fulled… and with the teazel scratched.”

  It was cultivated in Europe in the Middle Ages for use in this industry and was used by some manufacturers in the twentieth century. It was dried in “helms” (open sheds) in some English counties, which were made with the stalks of teazel.

  Gerard writing in 1597in his “Herball” distinguished between the wild teazel (Dipsacus sylvestris) and Dipsacus sativa, or garden teasel in this way, “the tame teasell is grown in gardens to serve the use of the fuller and clothworkers.” Culpeper, in his usual forthright way calls garden teasel “manured” but he called this Dipsacus fullonum and says that it has “prickly hooks”, whereas the wild form has straight spines.

  Children used to use the teazel heads to comb the hair of their dolls and in earlier times it was used to get knots out of hair and beards, giving rise to other old names, Brushes and Combs and Barber’s Brush.

  If you pick any teazel, be sure to wear gloves, as the thorns can be painful, and the skin can be irritated by the plant. It is included here for interest’s sake only.

QUININE AND GIN AND TONIC TREE: MEDICINAL BENEFITS, USES AND HISTORY OF CINCHONA TREES

CINCHONA TREE OR QUININE TREE GENUS CINCHONA

As the prototype for the drug aspirin is found in the willow bark, so quinine, the antidote for malaria was discovered in the cinchona trees, of which there are around 38 species. The tree is native to the South American continent and was widely used by the Incas for chills and fevers, including malaria. The Spanish conquerors discovered the uses it is said when the Spanish  Governor’s wife, the Countess of Cinchona got a heavy bout of malaria in 1638 and the Incas were prevailed upon to supply their antidote.  The ground bark of the “quinquina” tree to be drunk in water was the first “Indian tonic water”, although this was later credited to British Indian Army officers in India in the 19^th century. They began to take their quinine with their gin and soda water in 1825, at the cocktail hour and because of the tonic quality of the quinine, it was known as ‘gin and tonic’ still favoured by the Brits today. By then trees were cultivated in India.

  The botanical name of the tree became that of the Spanish countess, and Jesuit priests took the remedy to Europe where malaria was common. However, protestant Europe was sceptical of Jesuit offerings and it was not immediately accepted as a cure. This was also because the barks of all types of tree in the genus were not effective enough to bring about complete cures.

  The trees can grow up to 100 feet, and are evergreen, with red, pink or white flowers which are covered with silky hairs. They are now cultivated in South America and India and the Indonesian island of Java. They are members of the Rubiaceae family of plants which means that they are related to coffee and the Kadamb tree.

  The trees were successfully cultivated in India and by 1867 they were doing well. It was from India that trees were sent to Java and now Indonesia produces most of the world’s quinine supplies.

  The bark is called Peruvian bark by some and has a long history of use in Europe as it was officially mentioned in the London Pharmacopoeia of 1677. Today the bark is used as a tonic, an antiseptic and in sun lotions. Quinine can now be produced chemically which is good news for the Cinchona which is now harvested in a sustainable way, with the bark from the tree and root branches taken from trees that are between 6-8 years old. By the end of the 19^th century the bark from the tree was so much in demand in the West that the trees were severely depleted almost to the point of extinction in South America. This is also happening to the Himalayan yew and many other plant species. Unfortunately we do not seem to learn from our mistakes.

  There are other uses for the bark of this tree, one being to help stop irregular heartbeats (arrhythmia) and to prevent the legs cramping at night. It has antifungal and antibacterial properties, and can boost the appetite and help the digestive system function normally. It has been used in Ayurvedic medicine for stomach cramps and dysentery among other ailments. In Venezuela it was used in traditional medicine as an anti-cancer agent. It is also used as insecticide and to repel insects.

  The native people of South America use the trees for many things including oral problems and an infusion of the bark is a good gargle for sore throats.

  Luckily this species of tree has been saved from extinction, mainly because it was cultivated in places other than its natural habitat and so the depleted stocks in its original habitat were left in peace to replenish themselves.

 

 

HOW TO MAKE PIZZA WITHOUT AN OVEN: TASTY EASY RECIPE

TASTY HOMEMADE PIZZAS AND CALZONE

If you don’t have an oven for any reason- your old one is broken, the oven door doesn’t shut properly, or you are on a camping trip, then you can still make a delicious pizza. The ones you make yourself are usually more to your taste than the ones you can get delivered, as only you know what your individual taste is.

  Try this recipe for a pizza without an oven and see what you think. You can make your own topping or filling for calzone and experiment with different cheeses. With this recipe we have used processed mini-cheeses and other processed cheese, but clearly a good piece of Cheddar would be ideal. However you can use whatever cheese comes to hand.

Ingredients

Dough

250 gr plain (fine) flour

1 tbsp olive oil

1 tsp yeast

1 tsp sugar

1 tsp salt

1 cup hot water

Filling

150 gr cheese

1 onion cut into thin rings

1 tomato cut into slices, seeds removed

1 green pepper cut into rings

6 black olives stones removed and sliced

½ tsp freshly ground black pepper

½ tsp salt

½ tsp dried oregano

1 tbsp olive oil

1 egg, beaten

Method

Put the yeast and sugar in a cup and pour the hot water over them. Leave this for 10 minutes.

Mix the salt with the flour and sprinkle drops of the oil in the mixture. Rub the flour through your palms so that the oil is well mixed in.

Add the water with the yeast and salt in it and knead the mixture into dough. Add more water if necessary.

Cover the dough with a cloth and leave to rise for at least 2 hours.

Divide the dough into 4 equal parts.

In a frying pan put half tbsp oil and swirl around the pan so that it is evenly coated. Take ¾ of the dough and spread it evenly in the base of the frying pan.

Put the pan over a low heat for 5 minutes so that the bottom of the dough is cooked. Remove from the heat.

Now turn the dough over and put ½ the cheese on the dough which has been cooked. Add the rest of the topping (but not the egg) and decorate it as you wish.

Roll out or flatten the remaining ¼ of the dough so that it will fit over the base of the pizza. Join the two pieces of dough with the beaten egg and leave for a few minutes so that it is joined well.

Brush the rest of the oil over the top of the dough lid.

Now put the pan back over a low heat and cook for 30 minutes, turning the pizza every five minutes so that both sides are cooked equally.

Now it is ready to serve. You can remove the lid and serve, or leave it on and eat like calzone.

This has Taste and is a Treat.