FAT HEN - NOT JUST CHICKEN FEED: HISTORY, USES AND HEALTH BENEFITS OF FAT HEN

FAT HEN, LAMB’S QUARTERS CHENOPODIUM ALBUM

Fat hen gets its name because it was used to fatten poultry; it goes by many other names too, notably lamb’s quarters in the US and pigweed in Canada, as it was used for pig and sheep’s food. In Britain it was known as Midden Myles and Dirty Dick (no, just the name!) because it likes to grow on manure heaps in farmyards. (Middens were the old name for toilets or the dung heaps where excrement was thrown.) It’s a native European plant and also grew in the America, but it is not yet conclusive whether or not it is a native of the USA or was introduced via Mexico. It does seem to have been domesticated first in Mexico and then in the US by the Native Americans. It has certainly been used as food in Europe since Neolithic (New Stone Age times) according to archaeological evidence.

  As a member of the Chenopodium – goosefoot-species it is related to both the stinking goosefoot and quinoa.

  In Pakistan it is used for liver complaints and as a mild laxative, as well as to get rid of intestinal worms, and in India it has been used in traditional medicine for skin irritation (the powder from dried leaves is dusted onto irritated skin) wile the leaf juice is used to treat burns. A decoction is made from the above ground parts of the plant and mixed with alcohol, then rubbed onto joints affected by arthritis and rheumatism.

  In other parts of the world the tisane is used as a skin wash for irritated skin, while the leaves are used in poultices to relieve painful insect bites, as well as for sunstroke, and for swollen feet and rheumatic joints. The seeds may be chewed to help with urinary problems and for preventing semen being discharged with urine. The root juices have been used to treat bloody dysentery and a decoction of the above ground parts has been used for cavities in teeth, to relieve pain.

  The plant has no odour, and the new leaves are recognizable as being toothed while older leaves which grow as the plant mature are toothless. It can grow to heights of 3 feet with a diameter of 8 inches, and can grow anywhere. If it is growing in soils that have been treated with pesticides, don’t use it, as they will have been absorbed into the plant. As it is, the plant contains oxalates, so the leaves should be cooked rather than eaten raw, for safety’s sake. You can cook it like spinach and it makes a good substitute. However plants which grow in nitrogen rich soil will contain nitrates, which are OK in small quantities, but don’t eat too many leaves, as although a small amount of nitrates can help the respiratory system, too many can be lethal. As the leaves are bland, it is best to mix them with stronger tasting ones such as fenugreek leaves (methi). The seeds may also be eaten although they are best soaked first as they contain saponins and can be used as a mild soap substitute. They can be dried and eaten or ground into flour or rather meal, and used to make bread.

  Anita Pal et al published a research paper in February 2011 in the International Journal of Pharmacy and Pharmaceutical Sciences which shows that extracts of the plant are liver protective, vindicating its use for liver complaints in traditional medicine: “Hepaprotective Activity of Chenopodium Album Linn Plant against Paracetamol-induced Hepato injury in rats.” Another scientific study also published in 2011 by teams from the University of Southern Texas (USA) and University of Fort Hare South Africa, which showed that this plant has antioxidant and anti-bacterial properties. This study concludes that Fat Hen “should be used as a source of nutrients to support major sources [of food]” it goes on to say it “may be of great medicinal value.”

Young leaf

   Certainly it’s food for free and packed full of minerals, being especially rich in calcium and phosphorous and also containing potassium, magnesium, manganese, copper, zinc, nitrogen and sodium. As for vitamins, it has the three main B-complex ones, thiamin, riboflavin and niacin, as well as vitamin A. It has flavonoids and phenolic compounds responsible for its antioxidant properties it is thought.

  A good source of nutrition for free, as it is a weed!

WATER SPINACH, KANG KONG - RICH SOURCE OF NUTRIENTS: HEALTH BENEFITS AND USES OF WATER SPINACH

WATER SPINACH, KANG KONG, IPOMOEA AQUATICA (FORSK)

Water spinach is indigenous to the Indian subcontinent and can be found all over tropical Asia. It is related to the sweet potato (Ipomoea batatas), and field bindweed, being a member of the convolvulus family, Convolvulaceae. As its name suggests it is edible, with arrow-shaped leaves which may be green or purple-tinged. The green plant has white flowers, and the purple-tinged plant has lilac flowers, and the trailing vine can grow up to 4 metres long. The plants live in water in canals, ponds and paddy fields and because of pollution in some parts of Asia there is a worry that the metallic elements found in some plants my affect human health.

  Water spinach is also known as Water Morning Glory, Water or Swamp convolvulus and kang kong. It also has several Latin names including: - Convolvulus repens Vahl; Ipomoea repens Roth and Ipomoea reptans Poiret.

  However it is cultivated in southern China, and can be found in many markets around south-east Asia. The leaves and young tops and stems are boiled and used as a leafy vegetable. The leaves have a mild flavour and can be eaten raw, boiled or lightly fried as in stir-frying.

   The plant is rich in the minerals calcium and iron, as well as containing sodium, magnesium, phosphorous, manganese, copper and zinc. It also contains some of the B-complex vitamins, notably B2 (riboflavin) along with vitamins C and K. The flavonoids such as catechin and phenolic compounds it contains give it potent antioxidant properties and also antiproliferative ones, meaning that it can inhibit the growth (in vitro) of some cancer cells. In a study published on October 28^th 2004 (ejournal sinica edu) “Antioxidant and antiproliferative activities of water spinach (Ipomoea aquatica Forsk) constituents,” Huang et al conclude that the flavonoids and phenolic compounds in the plant “may have a significant effect on antioxidant and anticancer activities.” Extracts from the stems of the plant were more potent than the leaves it was found.

  In other studies extracts from the plant decrease cholesterol and triglycoside in rats and are thought to have possible uses in the treatment of diabetes mellitus. However further studies need to be done on humans and more needs to be discovered about how the flavonoids and phenolic compounds work.

  Water spinach is used in traditional medicine systems and the tops are known to have mildly laxative properties (not as strong as senna or jamalgota). The milky sap or latex from the plant is dried and used as a purgative, while it is said that the juice of the plant is effective against poisoning from opium and arsenic. Poultices of the leaves are used during fever with delirium and the buds are used to get rid of ringworm.

  You can use it in the same way as spinach, and it is good with garlic and chillies, cooked in olive oil for a few minutes. However you have to know where it comes from because of the problem with pollutants.

CAMPHOR TREE - THE MOTH-BALL TREE: INFORMATION AND USES OF CAMPHOR TREE

CAMPHOR TREE, CAMPHOR LAUREL, CINNAMOMUM CAMPHORA

The camphor tree produces a white crystalline substance, camphor, which has been much used as insect repellant. If you have ever smelled a moth ball-that’s camphor. It comes from the wood of the evergreen tree which can grow up to 100 feet and can have a canopy of 6 or 7 feet in diameter. It’s native to the Indian subcontinent, China, Taiwan, Japan and Borneo, and curiously the trees possess different quantities of chemical variants such as linalool and cineole depending on their country or region of origin. Of course it is a relative of cinnamon (Cinnamomum verum).

  It is said to kill fleas as well as repel insects such as moths (personally I’d prefer to use patchouli oil to keep moths away!) I remember that my grandmother smelled of mothballs at the change of seasons, and I never liked the smell.

  Camphor is found in other plants, not just in the camphor tree, called kafar in Arabic and Urdu, karpoor in Sanskrit, the English word camphor seems to come from the mediaeval Latin (derived no doubt from the Arabic) camfora. For example dried rosemary (Rosmarinus officinalis) leaves contain 20 % camphor oil. The Arabs used camphor to flavour both desserts and meat dishes and it is mentioned in the Quran as being added to drinks for flavour. This must be an example of how our preferences for tastes and smells have changed over the centuries, just as the English herbalist Gerard hated the smell of fresh coriander, so we find it pleasant.

  Camphor has been used medicinally in the Indian subcontinent for millennia and has been used to treat Parkinson’s disease, bronchitis, tetanus, liver and kidney diseases, cholera, breast pains, to cure headaches and as an aphrodisiac. It is used externally as a stimulant and muscle relaxant and as a counter irritant to the pains of rheumatism.

  It has diuretic and diaphoretic (sweat-promoting) properties and is anti-microbial and anti-fungal so useful for skin complaints. In the Middle Ages it was used in lozenges for sweetening the breath. It is also supposed to relieve “the Itch” or genital problems. However, if taken to excess it can result in paralysis and coma, and less severe symptoms such as headaches, convulsions, nausea, vomiting and loss of sight. It’s probably best avoided and stick to using it as an insect repellant rather than for any other uses, unless you use the wood for cabinets, in which case, you will never get woodworm in them.

  In India Hindus use camphor as incense (as they do sandalwood Santalum album) although this is not edible camphor. A distinction is made in the subcontinent between that used for culinary purposes and the one used for incense. It can also be used in embalming and has been used in the making of fireworks.

  In a recipe for Zangcha duck in China’s Szechuan province camphor tree branches and twigs are used for smoking the duck. In the 13^th century an Andalusian cookery book has a recipe for meat with apples, flavoured with camphor and musk (still used in Pakistan as a medicine). Another was for Honeyed Dates flavoured with camphor. This demonstrates the Arabic influence on Andalusian cuisine at the time as camphor was widely used in cooking in the Islamic world at that time.

 The Camphor laurel as it is called in Australia was introduced there in 1822 as an ornamental but now it is invasive in New South Wales and Queensland, as its leaves when they fall, prevent other plants from growing. It is also threatening the native eucalyptus trees, which the endangered koalas rely on. The trees’ extensive root systems are wreaking havoc with sewage and drainage systems.

  It was introduced into the USA in 1875 and has become naturalized in the southern states, and is classed as an invasive species in Florida.

  The tree’s essential oils are found in the leaves as well as in the wood, and a few drops of the oil, or camphor crystals mixed with coconut oil and massaged into the scalp strengthens hair and promotes hair growth, allegedly. Camphor is absorbed through the skin and has a cooling effect; or rather it can act as a local anaesthetic. It is one of the ingredients in Vick’s rubs for bronchitis which you might have been subjected to as a child. It is also used in balms for chapped lips, chilblains, skin problems, and a variety of other medications for respiratory problems and is good for colds and coughs as is menthol and eucalyptus.

  In some parts of Asia the old leaves of the camphor tree are dreid and used as a spice and condiment, while the young shoots and leaves are cooked and used as a vegetable. There’s simply no accounting for taste.

  

CELERIAC - LOOKS HIDEOUS BUT TASTES DIVINE: HEALTH BENEFITS AND USES OF CELERIAC: CELERIAC SIDE DISH RECIPE

CELERIAC, APIUM GRAVEOLANS VAR. RAPACEUM

Celeriac is the unpromising-looking root of celery, which is warty due to the rootlets that stem from it. If you get over its appearance you will find that it combines the flavours of celery and parsley (to which it is also related). It is a member of the Apiaceae or Umbelliferae family which makes it a relative of anise, caraway, fennel, dill, carrots and parsnips. It is known by several names such as root celery, knob celery, and turnip-rooted celery, as it does bear some resemblance to a giant turnip, although it is certainly not as attractive.

  It shares the same history as celery but was cultivated for it s root in Italy in the 17^th century. It soon spread to the rest of Europe, and became famous in France in the classic dish, celerie remoulade. To make this cold salad, peel the celeriac, grate it and marinade it in lemon juice to get rid of its ‘raw’ taste. Then dress it with a mustard mayonnaise.

  You can boil it, mash it, bake or roast it and deep fry it - anything you can do with a potato you can do with this unprepossessing vegetable. It’s very good mashed with potatoes and garlic. You can make a creamy vegetable soup with it for winter or use it in salads such as the one above in summer. The recipe given below is a delicious accompaniment to meat and goes well with broccoli.

  Celeriac has been used for its medicinal properties, as it helps with periods, and promoted milk flow in breast-feeding mothers, as well as being a diuretic and good for breaking down and flushing out kidney stones. It has also been used to strengthen the nervous system, as a stimulant and tonic.

  It is fairly low in calories, but contains sodium, so you don’t need to put much salt with it when you cook it. You can bake it whole and then peel it for ease after cooking and to have a low calorie snack. The leaves can be used to flavour soups and stews and they can be eaten raw, but it is better to blanch them at least as they have a strong taste.

Celeriac strips

   When raw the root contains a fair amount of vitamin C and it is potassium and phosphorous rich and also contains many of the B-complex vitamins although not thiamin (B1). It also has the minerals selenium, calcium, iron, zinc, copper, manganese and magnesium in it. Potassium is good for many reasons especially as it lowers blood pressure and the risk of strokes according to Harvard University Health Professional Study which also found that drinking coffee has benefits. Combined with magnesium, potassium helps men with erectile dysfunctions as it promotes the blood flow and dilates the arteries.

  If you want to grow this in your garden it goes well with French beans (green beans), leeks, tomatoes and the brassicas (cabbage, broccoli, brussel sprouts etc.). This root vegetable only arrived in the US in the 19^th century and it is only now that people are realizing its benefits that it is becoming more popular.

CELERIAC SIDE DISH

Ingredients

3 large celeriac, peeled and cut into thin strips

water and lemon juice combined in a bowl

juice of ½ lemon

olive oil

½  cup of any one or two of the following herbs:-

tarragon, parsley, chives, mint, lemon balm, basil

salt and freshly ground black pepper to taste

Parmesan cheese freshly grated to serve

Method

As you peel and cut the celeriac into strips, put them in the bowl of lemon water.

Bring a saucepan of water to the boil and add the celeriac and the juice of ½ lemon. Bring back to the boil and then reduce the heat and simmer for about 30 minutes until the celeriac is tender, but not mushy.

Remove from the heat and drain and then return the celeriac to the pan along with the olive oil and herbs of your choice and salt if necessary and freshly ground black pepper.

Heat through and serve.

This has Taste and is a Treat.