RED CABBAGE - QUEEN OF CABBAGES: HISTORY, USES AND HEALTH BENEFITS OF RED CABBAGE: WINTER SALAD RECIPE

RED CABBAGE, BRASSICA OLERACEAE var. CAPITATA F. RUBRA

The red cabbage is a headed one and has health benefits which the green cabbages don’t have, so it is well worth adding this cabbage to your diet.

  The wild cabbage was probably taken to Europe by the Celts who had settled in Britain by the 4^th century BC, although they were in Asia Minor (modern Turkey) by 600 BC. Their name for cabbage was bresic, clearly this word in Latin became Brassica, so it is highly likely that the Celts introduced the cabbage into Europe and not the Romans. It would seem that the wild cabbage grew in Asia, but was cultivated in the Mediterranean area by the Romans and ancient Greeks, although this was the loose-leaved cabbage. The hard-headed cabbages were late to appear on the scene, as they were not known until 1536 when the English made clear distinctions between loose-leaved and hard-headed ones using two words for cabbage, “cabaches” and “caboche.” The green Savoy cabbage, named after the province in Italy where they grew, was being cultivated in England in the 1500s.

  Red cabbage is a variant of the head cabbage which is white, and these two combined make a very healthy winter salad as given below. You can find pickled red cabbage in jars on supermarket shelves, but the taste is nothing like the one you get from a fresh cabbage that you have grated, or cooked yourself. Red cabbage tends to turn bluish when boiled, so if you want to keep the colour, add lemon juice to the water. Boiling red cabbage gets rid of some of its health-giving nutrients, so it is best steamed or eaten raw.

  Red cabbage is related to brussel sprouts, kale, broccoli and collard greens, and is packed with nutrients. It is probably the best of the cabbage family in terms of its protective benefits. All cabbages glucosinolates, but they contain different patterns of these, scientists have discovered, which means that we should include all types of cabbage in our diets to get the maximum health benefits from them. Sinigrin is one of these, and this has shown unique protective qualities against colon, bladder and prostate cancers.

  Red cabbage gets its colour from anthocyanin pigments which have potent antioxidant and anti-inflammatory properties and is probably the best cabbage for its preventative, and curative properties.

  It contains vitamins A, C, E, K and many of the B-complex vitamins, choline and betaine, Omega-3 and -6 fatty acids, and the minerals calcium, iron, phosphorous, potassium, sodium, selenium, magnesium, manganese and zinc. It is rich in potassium and this combined with magnesium can lower blood pressure and ensure a smooth blood flow, and dilates the veins so that it can help men with erectile dysfunctions. Who would have thought that the cabbage may be a true aphrodisiac for the male of our species?

  With that thought, perhaps you’d like to try this winter cabbage which is everywhere in Greece during the harsh winter months. They flavour it with oregano but caraway is good too and celery seeds, or dry-fried fennel seeds, the choice is yours.

                                                                                                          

                                                                                                                        

                                                                                                              

                                                                                                                

WINTER SALAD

Ingredients

½ head of red cabbage, thinly sliced

½ head of white cabbage, thinly sliced

4 large carrots, scraped and grated

30 gr sultanas

2 tsps dry fried cumin seeds

1 green apple, chopped

lemon juice

olive oil

freshly ground black pepper

Method

Soak the sultanas in lemon juice for 30 minutes so that they plump up.

Put all the ingredients in a bowl, pour over the lemon juice and olive oil, add the freshly ground black pepper and serve with meat or fish.

This has Taste and is a Treat.

SOUTHERNWOOD - NOT JUST A PRETTY ORNAMENTAL; HISTORY,USES AND HEALTH BENEFITS

SOUTHERNWOOD, ARTEMISIA ABROTANUM

Southernwood is native to Spain and Italy and was much used as a medicinal herb in the Middle Ages and the Renaissance. It is scarcely used these days however as modern medical research has not yet been carried out to support or disprove the uses to which southernwood has been put.

  It is related to others in the Artemisia genus of plants, which include wormwood (A. absinthum), sweet wormwood (A. annua), mugwort (A. vulgaris), tarragon (A. dracunculus) and a whole host of others supposedly given by Artemis to Chiron the Centaur (after whom centaury was named, for the benefit of the human race) as he was in mythology at least, the first physician.

  In French it is called garderobe meaning clothes protector as it is a moth repellent. It is said that women used to take bunches of the herb to church with them along with balm, to prevent them dozing during long-winded sermons. It was also reputed to ward off contagious diseases, and was apparently put beside prisoners in the dock in bunches along with rue so that the good people at the trial would not catch jail fever. This practice continued up until the 19^th century.

  Southernwood, like sweet wormwood grows quite tall, and although it was introduced into the UK in 1548, it rarely flowers in the climate. In Italy it was once used as a herb in cooking, although it was more often used in the perfume industry. It is good to dry the leaves and crush them and add them to muslin sachets with dried lavender flowers and rose petals. To keep moths at bay, crush the dried leaves and put hem in muslin sachets with crushed cinnamon bark after first putting a few drops of patchouli oil on the muslin.

  Young country boys in Britain would burn the leaves and stems and use the ash in a homemade ointment made primarily with lard, and rub it into their faces in the hope of growing a beard. Perhaps that it was why it was known by a country name of Lad’s Love. It symbolized fidelity if it were presented to a loved one in a bouquet.

  A tisane of the fresh or dried leaves has been used to start periods which are irregular or absent, and to help with stomach cramps. You have to put ½ oz of fresh chopped leaves in a pot which has a tightly fitting lid and pour a cup of boiling water over it, then leave it to steep for 10 to 15 minutes covered, so that the aromatic steam does not escape and drink a cup three times a day. It doesn’t taste awful, but you may want to put a little honey in it to sweeten it.

  The dried, powdered leaves were given to children in a teaspoon of treacle to get rid of internal worms.

  Dioscorides writing in the first century AD thought that the bruised seeds heated in water and drunk stopped pains in the joints and sciatica, while boiled in wine they were an antidote to poisonous bites. He said that if the herb was burnt, venomous creatures would not go near it.

  Culpeper recommended it for worms, the spleen and said “The leaves are a good ingredient in fomentations for easing pain, dispersing swellings and stopping the process of gangrenes.” He also suggested a “wasted quince” mixed with oil of southernwood was good for inflammation of the eyes.

  Of course this is for information only. If you go anywhere near southernwood, wear gloves, as it can cause dermatitis.

QUINOA - "LOST GOLD" OF THE INCAS: HISTORY, USES AND HEALTH BENEFITS OF QUINOA: HOW TO MAKE QUINOA SALAD

QUINOA, ARROZ DEL PERU, CHENOPODIUM QUINOA

Quinoa was a staple food of the Incas, but crops were destroyed by the Spanish conquistadores seeking to destroy the culture of the Incas, if not their civilization. They have been eating quinoa for 5, 000 years, and it is mainly cultivated in the Andes in Bolivia, Chile and Peru. It is still a staple of the Quechua and Aymara peoples who live in rural areas at high altitudes. It was known to the Incas as “chisiya mama” the mother grain.

  Quinoa is classed as a pseudo-cereal as it is not a grass but a member of the goosefoot family, so a relative of the stinking goosefoot. (Chen is Greek for goose and podi means foot and this is how it gets its name in Latin - the leaves were thought to resemble a goose’s foot.)The grains are actually seeds which may be white, red or black. It can grow to heights of between 4 and 6 feet.

  It can be used in much the same ways as rice and couscous, (in both sweet and savoury dishes) although as the seed husks contain saponins the grains have to be thoroughly soaked to remove any residue after they have been processed. In South America the saponins are used for detergent to wash clothes.

  The red quinoa seeds are more bitter than the white, and so need extra soaking time. To see if they are ready to cook taste a few seeds and if they are very bitter still, they need a change of water and longer soaking. It’s probably best to soak it overnight and then rinse it a few times. If it has been processed it may be Ok to put it in a sieve and run cold water through it while rubbing the grains together with your fingers.

  To cook quinoa you need 1 part of its seeds to 2 parts water, (the same as rice), bring it to the boil and then turn it down to simmer for 15 minutes. The seeds become translucent and fluffy. They have a nutty flavour which becomes even more pronounced if you dry fry them for 5 minutes, stirring constantly to prevent them burning before boiling them.

  It has been cultivated in Europe but has not really become popular, although that may now change, when its full range of health benefits become known to a wider public. It is chock full of amino acids, especially lysine which is essential for the growth and repair of tissues. The 18 amino acids are particularly well balanced in this seed. It is protein rich and contains the B-complex vitamins along with vitamin E and the minerals calcium, chloride, copper, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc. It is particularly rich in potassium and the phenolic compounds in the plant along with the lignans (also found in flax seeds and pumpkin seeds) provide potent antioxidant protection for our cells.

  Quinoa like the real grains, barley, wheat and sorghum, for example, lower the risk of contracting Type 2 Diabetes, and help to protect the heart and our cells from cancer. It is actually a relative of leafy green vegetables such as spinach, cabbage and broccoli and diets which contain whole grains, pulses and leafy greens protect us from cancers and heart disease according to medical research. Its leaves are edible and can be used like spinach or the amaranths (e.g. Elephant’s Head).

  In the 1980s quinoa was rediscovered by two Americans who realized its nutritional value and potential and began cultivating it in Colorado, so it became more widely available in the US.

  Red quinoa has been used in traditional medicine to get rid of intestinal worms and as an emetic (purge). A decoction of the seeds can be applied externally to sores it is said.

     In 1997 Michael J. Koziel in “Quinoa: a Potential New Oil Crop” pointed to the fact that because it is rich in protein and essential fatty acids (Omega-3 and -6 as well as linoleate and linolenate acids) it could be used as an edible oil. He also said that the oil cake, the residue after the oil has been extracted, “would be an important complementary protein for improving the nutritional quality of both human and animal foodstuffs.”

  The recipe below uses quinoa as you would couscous, and is very nutritious.

QUINOA, FETA AND BLACK OLIVE SALAD

Ingredients

75 gr of quinoa seeds, soaked and cooked as directed above

50 gr black olives

1 large courgette or zucchini, cut into very thin strips

1 small red onion, very finely sliced

1 tbsp balsamic vinegar

olive oil

100 gr tomatoes, roughly chopped

1 red chilli, very finely chopped

100 gr Feta, crumbled

small bunch of fresh mint leaves, finely shredded

few leaves of mint for garnish

Method

Drain and rinse the quinoa under cold running water after cooking and leaves to drain again.

Trim the top and bottom of the courgette, and cut into very thin strips.

Put all the ingredients into a bowl and pour the olive oil and balsamic vinegar over them.

Toss so that everything is well mixed, garnish with mint leaves and serve.

This has Taste and is a Treat.

  

CELERY ( APIUM GRAVEOLANS ) - HISTORY: HEALTH BENEFITS AND USES OF CELERY: HOW TO MAKE CELERY SALAD

CELERY, SELINO, APIUM GRAVEOLANS, AJMOD IN URDU

The crunchy, nutty, celery we eat in salads, with a lovage-like flavour comes from the wild celery which still grows in the Mediterranean and parts of Asia. This is cultivated for its leaves and seeds (see celery seeds) and is not the firm textured stalk that we have in salads or use for dips. Celery was first used for its seeds and was used as medicine. It is called selino in Greek and its leaves were used like laurel leaves to crown athletes in the games that were held on mainland Greece. The plant was held in high esteem because of its medical properties, but was also treated with some suspicion as it was associated with Death and the Underworld, in both ancient Greece and Rome.

   It was first recorded as being used for food in 1623, in France, where the Belgian endive also had its debut much later. However it was used in the Middle Ages as food as people could forage for wild celery. Then it would have been added to stews as it did not become popular as a raw vegetable until the 18^th century in Europe. By which time the Italians had developed the one celery know today, more or less. It was the Italians who first cultivated celery seriously for food in the 17^th century and they produced the kind with solid stems that we eat now; before the stalks were hollow. It was only introduced into the USA in the 19^th century.

  The origins of the word apium are obscure, but graveolans comes from the Latin, gravis meaning heavy (as in pregnant) or serious and olere to smell. It is a member of the Umbellifereae or Apiceae family of plants which includes parsley, carrots, fennel, and dill. The root of a variant of celery, Apium graveolans var. rapaceium is the root vegetable celeriac. The leafy variety that grows in the Mediterranean regions and is used to flavour soups and sauces is Apium graveolans var. secalinum. It also grows in Asia, and in Urdu, celery is ajmod.

  In Britain we have several kinds of celery, an almost white variety which is grown out of direct sunlight, and the greener kind that is known in North America. Celery has had a reputation for being an aphrodisiac, along with numerous other foods such as oysters, tomatoes, walnuts, leeks, and strawberries among others. There is a recipe for men with erectile dysfunctions, which is added here for information only. Take 5 or 6 celery stalks and boil them until they become pulpy, and eat them hot. This is supposed to help for a few hours at least. Cheaper than Viagra I guess. In Kentucky it is believed to be bad luck to eat celery, I’m told. However if you go to New Orleans, you will see celery stalks in the Creole cuisine there.

  There is some medical reason for this, as celery stalks are rich in the mineral potassium and contain phthalides, compounds which help relax muscles around arteries and allow the veins to dilate, so allowing blood to flow through them more easily. They also reduce stress hormones which can cause blood vessels to constrict.

  Celery contains vitamins A and E which together help protect vision, particularly helping to protect night blindness and dimness of vision. It is also a rich source of vitamin K and vitamin C, and has many of the B-complex vitamins too. It also contains 17 amino acids, and the minerals calcium, iron, magnesium, manganese, molybdenum, phosphorous, selenium, sodium and zinc. So if you thought a stick of celery was only water, you should revise your opinion. Celery stalks also contain coumarins which help prevent the free radicals from damaging cells and causing cancer. These also enhance the white blood cells which help to defend our immune systems. They also contain acetylenics which have also shown activity which inhibits the growth of cancerous tumour cells. Eating celery can help to lower blood pressure, so helping to lower the risks of heart disease and strokes. The potassium and sodium combined help to regulate the body’s fluid balance, and so act as a diuretic, flushing out unnecessary fluids. Celery oil also has the effect of lowering cholesterol levels.

   It is thought that celery oil has anti-inflammatory properties, but more research is needed on humans before this can be proven.

  Celery makes a good healthy juice, especially when combined with parsley, which helps to prevent thrush or candida if you are susceptible to that infection, and it is tasty when combined with carrot juice. This can help calm frazzled nerves and can help the nervous system. If you drink half a pint of the carrot and celery juice daily it will help the nervous system.

    The seeds are mainly used for medical reasons, but it is clear that adding celery to your diet can be beneficial to your health. It is best used raw to get its full benefits.

CELERY SALAD

Ingredients

1 head of celery, sliced

1 bunch spring onions, chopped

30 gr walnuts, crushed

2 apples, cored and chopped

1 mango, peeled and roughly chopped

1 Kos lettuce, leaves left whole

white wine vinegar,

olive oil

parsley leaves, shredded

juice of 1 lemon

Method

Have a bowl of water near you into which you have squeezed the lemon juice. When you core and chop the apples, leave the chopped pieces in the water so that they don’t discolour for about 15 minutes, while you prepare the other ingredients.

Layer a salad bowl with the lettuce leaves, and put all the other ingredients into the bed of lettuce.

Make the vinaigrette with 2 parts olive oil to 1 part white wine vinegar.

Pour this onto the salad and serve, or serve separately.

This has Taste and is a Treat.