MOUSE EAR HAWKWEED - HEALTH BENEFITS AND HOW TO USE

MOUSE EAR HAWKWEED, HIERACIUM PILOSELLA L. or PILOSELLA OFFICINARUM

At first glance, this flower looks like a dandelion as does Yellow Goat’s Beard, but closer inspection shows that the flower head is made up of florets. It contains a milky sap as do other hawkweeds but it is less bitter than that of the others and astringent, so has been used in traditional medicine in the different countries to which it is native. It is found throughout Europe and is a native of the British Isles, and is also native to West Asia. It is a member of the daisy family or Asteracea or Compositae. It flowers between May and September and is best harvested when in flower in May and June, and dried for later use. The flowers open around 8m and close in the afternoon around 2 pm, so in this too it is like the Yellow Goat’s Beard. The flowers and leaves are the main parts used. Culpeper, writing in the 17^th century has this to say of it in his Complete Herbal: -

  “The juice taken in wine, or the decoction drunk, cures the jaundice, though of long continuance, to drink thereof morning and evening, and abstain from other drink two or three hours after. It is a special remedy for the stone and the tormenting pains thereof; and griping pains in the bowels. The decoction with Succory {chicory} and Centaury is very effectual in dropsy and the diseases of the spleen. It stayeth fluxes of blood at the mouth or nose, and inward bleeding also, for it is a singular wound herb for wounds both inward and outward.... There is a syrup made of the juice and sugar by the apothecaries of Italy, which is highly esteemed and given to those that have a cough, and in phthisis, and for ruptures and burstings. The green herb bruised and bound to any cut or wound doth quickly close the lips thereof, and the decoction or powder of the dried herb wonderfully stays spreading and fretting cankers in the mouth and other parts. The distilled water of the plant is applicable for the diseases aforesaid and apply tents of cloths wet therein.”

  It has been used internally and externally for haemorrhages and relaxes the muscles of the bronchial tubes so stimulating coughing and reducing the production of catarrh. It has been used as a specific to treat whopping cough and is also used for asthma and other problems of the lungs and respiratory tract. It increases the flow of bile and its discharge from the body and has been used to promote sweating in fevers, as a diuretic and tonic. It was also given in cases of ‘flu, enteritis, and an infusion was given for cystitis.

  John Parkinson (1567-1650) who was the apothecary to King James I of England and James VI of Scotland said that if the herb were given to horses before they went to a blacksmith to be shoed, they would not kick out at the blacksmith. He also said that a good shepherd wouldn’t allow his flock to graze in fields were the “Mouseare” grew “lest they grow sicke and leane and die quickly after.”

  Michael Drayton (1563-1631) an English poet wrote these lines about the plant’s properties: -

  “To him that hath a flux, of Shepherd’s Purse be given,

    And Mouse-ear unto him whom sharp rupture grieves.”

This doesn’t exactly fit with what Culpeper says, as he seems to think that Mouse ear is good for “fluxes.” However it is clear that Mouse ear was commonly used in the 16^th and 17^th century in Britain.

  There have been some clinical trials conducted on this plant and a new flavone glycoside was discovered in it which was subsequently tested. Monika Gawronska-Grzywacz et al (February 2011) “Biological activity of new flavonoid from Hieracium pilosella L.” in the Central European Journal of Biology Vol. 6 (3) pp.397-404 concluded that the Mouse ear flowers’ flavonoid had a “high antiradical activity” against cancer cells in vitro and concluded that it had

 “antioxidant capacity and very promising antibacterial activity and could have uses as an effective antipseudominal agent as well as an antiproliferative agent.”

  Other studies on the Mouse ear have shown that the leaves contain coumarins, flavonoids and terpenes, and studies are underway to determine if this plant can be used in medicine.

  

CLEAVERS OR GOOSEGRASS - NOT ONLY A CHILDREN'S PLAYTHING: HISTORY AND HEALTH BENEFITS OF GOOSEGRASS

CLEAVERS, GOOSEGRASS, GALIUM APARINE

Cleavers is a plant with burrs that is known by many local names, such as Robin-run-the- hedge, stickywilly, stickyjack, catchweed, stickweed, stickyleaf and a good many more. I always knew it as goosegrass and would happily pick some and throw it on my father’s or grandfather’s back during our walks. They would then walk through the village with it on their backs, but no one batted an eye lid because this was a common sight. The plant has hooks on its burrs, and the leaves are stick too, it would seem, so they can catch on to sheep as they graze and so disperse themselves and ensure the species survives. The name aparine comes from the Greek aparo means to cling or to seize, so was clearly given due to the burrs.      

  Goosegrass got this name because geese love it and so do poultry and domestic animals such as horses, sheep and cows. That being said it can’t be too harmful for people as horses in particular are somewhat choosy in selecting the plants they eat. Cleavers is a member of the Rubiaceae family of plants which makes it a relation of Kadamb, coffee, cinchonca, and a close relation of sweet woodruff, madder and yellow bedstraw. It has been used in traditional systems of medicine wherever it is native, and it has a wide range, as it is indigenous to Europe including the British Isles, Asia, North America, Mexico, Iran, Australia and doubtless to other countries too.

  The herb, but not the hairy seeds has been used to flavour soups and stews and the dried roasted seeds are said to be a good coffee substitute (better than the seeds of yellow dock, I’m told), like dandelion root and chicory roots. The root has been used for a red dye, and it is said that if birds should eat the root it will turn their bones red. It has also been used like spinach and sorrel as a leaf vegetable.

  The herb can be made into a tisane, and used as a very potent diuretic, so it is best avoided by diabetics. It has also been used to treat urinary tract infections such as cystitis and the tisane or a decoction of the chopped green herb (not the roots) can be used as a skin wash to sooth inflammations and to clean and heal wounds. An ointment of the plant and the juice from it has been used for burns and scalds way back in the 14^th century), but it has also been used for cancerous tumours and ulcers, and is said to be effective.                                                                            

  The tisane made from the plant should be made with only the green parts but the flowers if they are just blooming are OK to include too – these are white or perhaps may have a greenish tinge. Avoid the burrs though. You need an ounce of the chopped green herb to a pint of boiling water and should let the herb steep for 10 mins before straining and drinking either hot or cold. This can be used on the skin too. A decoction uses 3 ounces of chopped herb to 2 pints of water and should be boiled then simmered until the liquid is reduced by half. This should be taken in spoonful doses as it is a strong diuretic and a mild laxative. So be warned! The decoction has been used to treat glandular fever and ME among other diseases. The tisane is said to be good for colds as the plant contains vitamin C in the form of ascorbic acid.

  The plant contains asperuloside which is converted in the body to prostaglandins which act like hormones that stimulate the uterus and the lymphatic system. It also contains tannin, flavonoids, polyphenolic acids, alkanes, iridoids and anthraquinones. The pharmaceutical industry are currently interested in Cleavers but there has so far been little published research on this plant.

  One piece of research by M. Aman Khan, Jehanzeb et al. April-June 2008 “Hepatoprotective Effects or Berberis lyceum, Galium aparine and Pistacia integerrima in Carbon Tetrachloride (CCL4) – Treated Rats” Journal of Post Graduate Medical Institution Peshawar Pakistan, concluded: -

  “…a mixture of Berberis lyceum, Galium aparine and Pistacia integerrima have hepatoprotective effects. These medicinal plants have more effect as curative agents rather than protective ones.”

(Berberis lyceum is a member of the Barberry family, the Indian Barberry or kushmal or Ishkeen in Urdu, while Pistacia integerrima is an Asian species of pistachio tree. The study was looking into the traditional uses of these plants.)

  The ancient Greeks called this plant philanthropon, lover of man because of its clinging nature, and shepherds used the stalks to sieve their grain and liquids, according to Dioscorides who wrote in the 1^st century AD. It has also been used in Sweden in times past as a sieve with the stalks being made into a mesh.  Parsimonious Pliny said that cleavers was good to add to “a little mutton and oatmeal” if you wanted to lose weight or stay slim. Gerard, the 16^th century herbalist, who was well-versed in the treatments of Dioscorides and other ancient medical text writers, said that the plant was useful for the treatment bites of snakes, spiders and other venomous creatures, while Nicholas Culpeper writing in the 17^th century recommended the juice form the plant as being good for earache.

  Native Americans used this herb to treat STDs such as gonorrhoea and women used the infusion in their baths to ensure they were successful in affairs of the heart. They also believed that it helped hair grow long and used it as a hair tonic.

  The plant has been used for many things and although there is not very much scientific evidence as to its efficacy yet, that seems set to change.

 

 

BUCKWHEAT - A FALSE GRAIN AND GLUTEN FREE: HISTORY, USES AND HEALTH BENEFITS OF BUCKWHEAT: RECIPE BUCKWHEAT BALLS

BUCKWHEAT, FAGOPYRUM ESCULENTA OR F.SAGITTATUM

Buckwheat is not, as its name suggests a true grain, being the seed of a fruit; as such it is gluten-free and can safely be eaten by people with an intolerance to gluten which is found in cereal grains such as wheat. Buckwheat is a member of the Polygonaceae family of plants which makes it a relative of sorrel, rhubarb, Yellow dock, Red dock and common dock among others. It is a native of Asia and spread along the ancient trade roots into Pakistan and Afghanistan where a weedy species of tartary buckwheat (still grows wild in fields of oats, barley and rye. Tartary buckwheat (Fagopyrum tatoricum ssp. potanini) is a weedy variety which grows in the Indus Valley area and is called braw or brow in the local language of Baltistan.

   Buckwheat is rich in the flavonoid, rutin, a phytonutrient also found in the herb rue which is known to dilate blood vessels, so reducing capillary permeability and lowering blood pressure. It extends the action of vitamin C so to use buckwheat to its full health potential eat it with foods rich in vitamin C such as broccoli, brussel sprouts and carrots. Because it lowers blood pressure, buckwheat is a heart-healthy food and can help reduce the risk of cardio-vascular disease. It also assists in the treatment of varicose veins.Buckwheat also seems to help regulate blood sugar levels according to some studies.

  Apart from rutin, buckwheat contains all eight essential amino acids including lysine and ten others, and is rich in the minerals potassium, phosphorous and magnesium, and also contains selenium, zinc, copper, calcium and iron, as well as sodium. Vitamin B -complex vitamins are also present and these include B1, 2, 3, 5 and 6. It is also a source of Omega-3 and -6 fatty acids. These substances have potent antioxidant properties so can help fight the scavenging free radicals in our bodies which can damage healthy cells and lead to cancers. Buckwheat is high in dietary fibre, so it works to keep the digestive system healthy too.

  Buckwheat has been cultivated in China since the 10^th century and was introduced to Europe and Russia in the 14^th and 15^th century, when it was known as ‘Saracen’s corn’ as it is believed to have come to Europe when the Crusaders returned from the Middle East. It was introduced into the US by the Dutch at some time during the 17^th century.

  In Eastern Europe it has been used to make porridge or ‘kasha’ and blinis which are small buckwheat pancakes eaten with caviar. (They are good with smoked salmon, scrambled eggs, chives and crème fraiche too.) In Italy buckwheat is sometimes used to make gnocchi and pasta too, as it can be ground into dark or light flour. In France crepes are made from them.

  The name buckwheat comes from the Dutch ‘bockweit’ which means beech wheat, so named because of the shape of the seed which resembles a beech nut. The seeds are triangular in shape and can be any colour between tan-pink and dark brown. They can be roasted in which case they have an earthy, nutty flavour or unroasted, these seeds have a more subtle flavour.

   To cook buckwheat you should rinse it thoroughly under cold running water, and then use one part of buckwheat to two parts of liquid, either stock or water. This makes a good porridge or soup if you add some of the vegetables mentioned above, or any others rich in vitamin C. You need to bring the liquid, with the buckwheat in it, to the boil and then turn down the heat and simmer it far half an hour until the buckwheat is tender.

  Buckwheat has been used as flour mixed with buttermilk to promote a nursing mother’s milk flow, but there is a problem with it as it can cause light-sensitive dermatitis and itchiness.

  I first came across buckwheat in the early 1970s and this is a recipe I loved then

DEEP-FRIED BUCKWHEAT BALLS

Ingredients

2 cups buckwheat groats soaked overnight in 3 cups of water

2 -4 peeled grated carrots, depending on the size

1 large onion, finely sliced

4 cloves garlic, finely chopped

thyme

basil or oregano

1 oz ground, hulled sunflower seeds or melon seeds

1 beaten egg to bind the mixture

salt and freshly ground black pepper to taste

oil for deep-frying

Method

Drain the buckwheat and blend it a little, still retaining fairly large pieces, with the rest of the ingredients.

Mix in the egg and make into small balls.

Heat the oil to the same temperature needed to make French fries or chips, and drop the balls in one at a time.

You need to cook them for two or three minute, then remove from the oil, drain on absorbent paper and serve. (They should look like onion bhajis.)

These have Taste and are a Treat.

YELLOW DOCK IS NOT JUST AN INVASIVE WEED: HEALTH BENEFITS AND USES OF CURLED DOCK

YELLOW OR CURLED DOCK, RUMEX CRISPUS 

Yellow dock gets its name from the colour of its roots, and is also called curled or curly dock because of its crinkly-edged leaves. It is one of the Polygonaceae family of plants along with sorrel, common dock, red dock and rhubarb. Like rhubarb it has a laxative action so is good for mild cases of constipation. The root is used medicinally mainly with the leaves being eaten as a green vegetable either cooked or in salads. However as they contain oxalic acid, it isn’t a good idea to eat many of them. If you cook the leaves they need to be boiled in several changes of water or steeped in water before cooking, preferably overnight and the water changed several times. The stems can be peeled and the inner part eaten and roasted seeds have been used as a coffee substitute although as these are fiddly to harvest if you need a coffee substitute, use dandelion roots or chicory ones. The seeds may be eaten raw or cooked if you are prepared to persevere.

  Yellow dock and it relatives have been used for centuries and Nicholas Culpeper has this to say of Yellow dock’s properties and those of its relatives: -

 “the Yellow Dock root is best to be taken when either the blood or liver is affected by choler. All of them have a kind of cooling (but not all alike) drying quality, the sorrel being most cold, and the blood worts most drying. The seed of most of the other kinds, whether gardens or fields, doth stay laxes and fluxes of all sorts, the loathing of the stomach through choler, and is helpful for those that spit blood.

    The roots boiled in vinegar helpeth the itch, scabs, and breaking out of the skin, if it be bathed therewith. The distilled water of the herb and roots has the same virtue, and cleanseth the skin from freckles, morphewa, and all other spots and discolourings therein.”

   Traditionally the root has also been used to inhibit the growth of cancers although no medical evidence has supported this use.

  The root has been made into a decoction and syrup, with the decoction being used externally for skin problems such as weeping sores and acne. A powder can also be made form the root which can be dusted onto wounds and sores to help clean and heal them. Apparently an infusion of the root has been used for women who have problems with menstruation including period pains. For digestive purposes equal amounts of yellow dock root and sage can be made into a tisane and taken a cupful at a time. It has to be flavoured with honey though as the root has a slightly bitter taste.

  A syrup of yellow dock root is said to be beneficial for respiratory problems and diseases such as asthma and emphysema, while the decoction and infusion are diuretic and useful in the treatment of cystitis and urinary tract infections.

  The leaves contain vitamins A and C as well as some of the B-complex vitamins notably B1, B2, B3 and B6 and the minerals iron, potassium, and phosphorous.

  If you enjoy dying then the roots yield different coloured dyes, from yellow through to brown and dark grey.

  Yellow dock is an invasive plant in North America, southern parts of South America, and parts of New Zealand and Australia. It is native to Europe including the British Isles and to North Africa and Western Asia. Perhaps it would not be seen as such a pest if people knew how beneficial it could be if only they knew how to use it.