HEMP AGRIMONY - NO RELATION TO HEMP, OR AGRIMONY: HISTORY AND HEALTH BENEFITS OF HEMP AGRIMONY

HEMP AGRIMONY, EUPATORIUM CANNABINUM 

Hemp agrimony despite its name is not related to either agrimony or cannabis, or the Hemp tree (Vitex Agnus Castus or the Chaste berry tree) but is distinguished by being the only member of the Eupatorium genus which is native to Europe. It is also native to parts of Asia and North Africa, but has naturalized after introduction, to North America. The Latin name Eupatorium, refers to the King of Pontus, Mithradates Eupator who was a reputed alchemist who dabbled some believed in the dark arts. It is believed that the name cannabinum came from the shape of the leaves of this plant. In Culpeper’s day it was called Water Agrimony or Bastard Agrimony or hemp and it has been used medicinally for millennia.

  Hemp agrimony likes to grow in watery places, damp grasslands, marshes and wet woodlands. I’ve always liked the plant because it attracts butterflies and it is an attractive plant with pink-red flowers or sometimes white ones. The flower heads look large, but in fact they are made up of clusters of florets with pappus (hairs) growing on them. They grow to around 5 feet (1.5 metres) tall and can be 4 feet (1.2 metres) wide. They flower between July and September and it is best to harvest the leaves before the flowers open and dry them for later use. The leaves are said to be very effective if made into an infusion or tisane at the onset of flu as they contain vitamin C. This tisane used to be used to combat scurvy. The Physicians of Myddfai believed that hemp agrimony could stop you getting drunk and had this to say:-

“If you would not be drunk, drink in the morning as much as will fill an egg-shell of the juice of the hemp agrimony.”

In the Middle Ages it was believed that people should be bled regularly to make them healthy, and there were certain days when bleeding should not take place and after the bleeding you should eat and drink certain things. Here is another use the physicians of Myddfai made of hemp agrimony:

 “Month of April. Bleed. Take a gentle emetic, eat fresh meat, use warm drink. Eat two mouthfuls of hart's tongue twice a day. Avoid the roots of vegetables, as they will occasion an obstruction. Drink hemp agrimony.” (Hart’s tongue is a type of fern.)

  Writing much later in the 17^th century, Nicholas Culpeper had this to say about the virtues of hemp agrimony:

 “It is a plant of Jupiter, as well as the other agrimony; only this belongs to the celestial sign Cancer. It healeth and dryeth, cutteth and cleanseth, thick and tough tumours of the breast; and for this I hold it inferior to but few herbs that grow. It helps the cachexia, or evil disposition of the body; also the dropsy and yellow jaundice. It opens obstructions of the liver, mollifies the hardness of the spleen; being applied outwardly, it breaks imposthumes; taken inwardly, it is an excellent remedy for the third-day ague; it provokes urine and the terms; it kills worms, and cleanseth the body of sharp humours, which are the cause of itch, scabs... The smoke of the herb, being burnt, drives away flies, wasps....; It strengthens the lungs exceedingly. Country people give it to their cattle when they are troubled with the cough, or brokenwinded.”

  Country people believed that if they put hemp agrimony leaves on bread, they would prevent it from turning mouldy, and it is said that the juice from the leaves and stems can be rubbed on pets and domestic animals to repel insects, including mosquitoes (this would smell better than the juice of Herb Robert).

   Marie Corelli had clearly researched the use of the herb for this passage in her book, “The Treasure of Heaven” (although she didn’t get the colour quite right!) which is quoted below.

“..Cos they'se gittin' too wise for Nature's own cure. Nobody thinks o' tryin' agrimony, water agrimony--some calls it water hemp an' bastard agrimony--'tis a thing that flowers in this month an' the next, a brown-yellow blossom on a purple stalk, an' ye find it in cold places, in ponds an' ditches an' by runnin' waters. Make a drink of it, an' it'll mend any cancer, if 'taint too far gone. An' a cancer that's outside an' not in, 'ull clean away beautiful wi' the 'elp o' red clover.”

  Dioscorides writing in the first century AD praised the herb for use externally and internally as it works to clean and heal old stubborn wounds and ulcers. There is some debate as to which agrimony he is writing about but Parkinson was convinced he meant hemp agrimony as he wrote,

“…all the apothecaries of our land …do use the first kind of agrimony as the most assured eupatorium of Dioscorides. However, in former times, both we and they beyond the seas did usually take the Eupatorium cannabinum, which they called Eupatorium vulgare, for the true kind.”

  Hemp Agrimony can be used in bath water to ease aching muscles and joints and a compress of the leaves is said to relieve headaches. The ancient Greeks used the infusion as eye wash for inflammation of the eyes and with chamomile, the leaves are good in a tisane to aid digestion. The Anglo-Saxons used it to heal wounds and would put the bruised leaves on cuts as well as washing wounds with the infusion.

  Hemp agrimony has been found to boost the immune system and make it less susceptible to colds and flu. The roots have mild diuretic qualities and are a laxative, as well as a tonic for the blood. It is believed to have antibacterial properties and is good for sore throats and mouth ulcers.

  The infusion or tisane is made with one ounce of the dried leaves and flowers (of a handful of fresh) to 250 ml of boiling water. Let the herb steep for 15 minutes before straining and then either drink it or leave it to cool and use externally.

  There is little research into this herb, but it seems that it is safe, although perhaps should not be used during pregnancy unless used under the supervision and direction of a doctor.

HERB ROBERT - ANCIENT MEDICINAL HERB: HISTORY AND HEALTH BENEFITS OF HERB ROBERT

HERB ROBERT, GERANIUM ROBERTIANUM 

This herb has been used in medicine for centuries, although in the 20^th century, particularly in Portugal it was hailed as a folk cancer remedy when the powdered leaves were taken with a raw, fresh egg yolk. Of course this has not been proven to work. Dioscorides described it and it was known to the old herbalists, who used it mainly for blood problems, as the stalks and leaves turn bright red in autumn, a sign to these old herbalists that it was good for the blood.

  This plant is known by around a hundred names some of which refer to other plants more often, such as bloodwort (red dock), and red robin (not ragged robin) and cranesbill, which is native to the US and poisonous. However Stinking Bob is a name given to this herb which is unique to it, and refers to the smell given off by its bruised leaves. It is also called the Fox Geranium, some say because of its “foxy” smell after rain. It is native to hedgerows and woodland in Europe the British isles included, and to temperate Asia as it grows as far east as Japan and in the Himalayan regions.

  No one really knows how it became Herb Robert, although there are several contenders for being its namesake, including Robert Duke of Normandy, who died in 1134, St Robert of Molesme, a French monk who died in 1110, and Robin Goodfellow or Puck, the mischievous elf who has a role in Shakespeare’s play “A Midsummer Night’s Dream.” The Latin name Robertianum might be a corruption of ruber meaning red, rather than referring to any specific Robert, Robin or Rupert, names that seemed to have been linked to this plant.

  The leaves of Herb Robert are the main part of the plant used for medicinal purposes and an infusion of these has been drunk and used as a wash for the skin, and for inflammation of the eyes. A poultice of the leaves has been used to relieve hardened breasts, to increase lactation in nursing mothers, to relieve irritated skin and the pain of rheumatism and reduce bruising, as well as being applied to herpes sores and ulcers. The infusion can also be used for the same external purposes.

  Internally the tisane or infusion was thought to stop bleeding, and to be a good gargle for sore throats and oral problems such as toothache and mouth ulcers. In Quebec it is called the quinsy herb because of these uses.

  Nicholas Culpeper, the English herbalist who wrote in the 17^th century has this to say about Herb Robert: 

  “It is under the dominion of Venus. Herb Robert is commended not only against the stone, but to stay blood, where or howsoever flowing; it speedily heals all green wounds, and is effectual in old ulcers in the privy parts, or elsewhere. You may persuade yourself this is true, and also conceive a good reason for it, do but consider it is an herb of Venus, for all it hath a man's name.”

    The freshly crushed leaves may be useful to repel mosquitoes- if you don’t mind their “foxy” smell. It is said that deer and rabbits, give this plant a wide berth too.

  Some clinical trials have shown that the plant can lower blood sugar levels thus supporting its traditional use for diabetes sufferers.

  The whole plant including the roots can be used to produce a brown dye, and is also used in the infusion, although it would seem that an infusion of the leaves works very well alone. The tisane is mildly diuretic and has astringent qualities. The plant has been used in Asia for the treatment of malaria, jaundice and kidney infections.

 The Physicians of Myddfai recommended herb Robert to be used for pneumonia along with other herbs as in this ancient remedy:-

  “Let (the patient) take, for three successive days, of the following herbs; hemlock, agrimony, herb Robert, and asarabacca, then let him undergo a three day's course of aperients.”

Clearly this is not to be recommended for use!

 I grew up with this little plant all around but no one ever used it for medicinal purposes to my knowledge.

BLADDERWRACK - AS SATISFYING TO POP AS BUBBLE WRAP AND GOOD FOR YOUR HEALTH; HISTORY AND HEALTH BENEFITS OF BLADDERWRACK

BLADDERWRACK, FUCUS VESICULOSIS

There is a lot of bladderwrack around the South Wales coastline and as a child I enjoyed popping the globules on this seaweed when I was bored at places like Limeslade Bay on the Gower coast. It’s similar to popping bubble wrap. I didn’t know then that this ugly (I thought) seaweed could be so beneficial for our health.

  Like laverbread  and Irish moss it contains a lot of iodine, which is essential for the functioning of the thyroid gland which supports the growth and development of children and infants. Because it stimulates the thyroid it is believed that it can help reduce weight in people who are obese because of a sluggish thyroid as it can increase the body’s metabolic rate.

  Chemists who had shops along the coast of South Wales used to use the expressed juice of bladderwrack (got from the globules I loved to pop) as a treatment for rheumatism and to reduce fat.  Grapes and dried bladderwrack were made into a wine cordial (Fucus wine) to give to children with bone problems. People used to use this seaweed in a cold poultice of the bruised fronds to relieve the problem of hardened or enlarged glands.

  Bladderwrack can be found on the North Atlantic coasts and the Pacific coasts of North America, but care should be taken if you harvest it as it should not be taken from polluted waters which contain arsenic, cadmium or mercury from factories and agricultural practices. It is best gathered towards the end of June, but you have to gather it from the rocks to which it is attached, rather than harvesting fronds which have been cast up on the beach by the sea; such seaweed has lost much of its medicinal properties.

  Bladderwrack has traditionally been rapidly dried in the sun after harvesting and needs to be turned fairly often so that it dries evenly. It can then be ground to a powder, which is believed to have astringent properties and can be used in the treatment of both constipation and diarrhoea according to traditional medicine systems. This is because of the alginic acid it contains.

  There have been clinical trials on this sea plant although there have been no human trials. Studies on animals suggest that it has anti-tumour properties and can reduce the growth of cancerous cells. It has potent antioxidant properties and is chemo-preventive, as it contains fucoidan which seems to have anti-angiogenic, anti-viral and immunomodulatory properties. In vivo tests have shown that a topical application of extracts of bladderwrack can help improve skin problems, be chemo-preventive, anti-collagenase and help remove cellulite. However tests need to be carried out on people before these claims can be proven.

  It is believed to reduce the risk of oestrogen-related cancers in some Asian populations and may improve menstrual problems. It is also said to help alleviate fatigue and lower cholesterol levels, thus improving the health of the heart.

  People who have hormonal-sensitive cancers should avoid using it or at least treat it with caution and only use it under strict medical supervision.

BAOBAB TREE - THE TREE OF LIFE: HISTORY, USES AND HEALTH BENEFITS OF BAOBAB TREE

BAOBAB TREE, ADANSONIA DIGITATA L. BAOBAB

There are eight species of baobab tree, one in Australia, six in Madagascar and this one which has made its home in the African savannah, and can be found in twenty Sub-Saharan countries in Africa. It has been used by Africans for millennia for food, medicine, ropes and mats as well as beverages and was a subsistence food. It still is for some, but since 2008 when its was approved by the EU as a Novel Food, and then in 2009 when the dried fruit pulp got approval as Generally Regarded as Safe (GRAS) by the USDFA, things are slowly changing. Phytonutrient, a non-profit making organization has helped Africans use the fruit of the baobab tree to rise out of poverty by harvesting the gourd-like fruit and selling it to commercial enterprises which use the dried pulp in health supplements and in some foodstuff. It has been used in fruit bars and smoothies and can actually be used to cook with, if only the fruit could be transported. In some countries such as Malawi, there are sustainable projects with people encouraged to plant more baobab trees, but this is certainly a long-term investment, as the trees take many years to mature.

  The baobab tree is a member of the Bombacaceae family of plants, so is related to Bombax ceiba, the red silk cotton tree which grows in Asia and to the durian, the favourite fruit of many Thais.

  At one time scientists thought that the mighty baobab trees were in danger of extinction, because the young trees do not resemble their older relatives. Now we know that the baobab isn’t under any immediate threat, but that was before the Western world hailed the fruit as “King of the Superfruits”. (Superfruits include the mangosteen, kiwi fruit and pomegranates, among others.) The fruit tastes a little like a jackfruit or a melon, which you have to peel and discover the marshmallow-like fruit hidden in sinewy fibres. The fruit contains six times as much vitamin C as an orange, according to National Geographic and has twice as much calcium as cow’s milk. It is also rich in minerals such as iron, phosphorous and magnesium as well as being potassium rich, making it good for the health of the brain, nerves and muscles. It also contains some of the B-complex vitamins and vitamin A.

  It has been used in traditional African medicine for fevers, malaria, vitamin C deficiency, stomach ailments and upsets, and a multitude of other ailments. The young leaves are eaten as a vegetable, like spinach, and the fruit can be cooked with meat, poultry and fish according to some gastronomes.

  One tree, known as the Big Baobab has had its interior made into a bar, and can hold 60 people or more. That must be the world’s ultimate bar and can be found at Sunlands Nursery in the Limpopo province of South Africa. The tree has been dated as being 6,000 years old (at least) making it one of the oldest trees on the planet, as it was around when our iron Age ancestors roamed the African grasslands (which the savannah was at the time).

Bar inside Baobab

  There are many legends about this tree, explaining its name of “upside-down” tree. It was thought that God was offended by the tree and so planted upside down as a punishment. In winter the branches of the tree stretch skywards just as roots burrow into the ground. The flowers bloom at night and it is unwise to pick them as if you do, so the superstition goes, a lion will rip you apart. It is said that spirits dwell in the flowers. Other superstitions say that if you soak the seeds of the fruit in water and then drink it you will be invincible and strong as a lion. The water, thus drunk will also give protection from all evil.

  Elephants, monkeys and baboons feast on this fruit and the flowers are pollinated by bats and bush-babies which inadvertently carry pollen with them on their fur. This pollen is used as glue, while later the seeds can be pressed to make cooking oil or eaten raw or roasted. When powdered they can be used as a thickener for soups and stews too. They can also be ground after roasting to make a coffee-like drink. It is known as the “Tree of Life” because of all the benefits it has for the locals and wild life.

  The dried fruit pulp is being used in cosmetics and hair-care products as well as in food stuff, and it is to be hoped that we do not over-harvest this tree which has been a source of life for Africans for millennia.

GROUND IVY - USE THIS WEED FOR HEALTH: HISTORY, USES AND HEALTH BENEFITS OF GROUND IVY

                                                       GROUND IVY, GLECHOMA HEDERACEAE

Ground ivy is no relation to true ivy (Hedera helix) although it is a creeper and provides ground cover as the name suggests. Rather ground ivy is a member of the Labiatae or Lamiaceae family which makes it a relative of mint and oregano. Like its relatives it can be added to stews for its mild peppery flavour or eaten raw in salads or cooked as you would spinach. A tisane can be made with it mixed with vervain and then with added honey. It is a native of Europe including the British Isles and Asia, spreading through western Asia to Japan.

  It is also known by other names such as Alehoof, which is an allusion to its use in brewing beer as it was used to make this beverage clear until the 16^th century when hops were introduced into Britain. It is also called Gill-in-the-ground, and this comes from the French guiller meaning to ferment beer. Because of the name Gill it also became known as Hedgemaids as Gill was a name for a woman or girl. A tisane called Gill tea (no tea involved) can be made with one ounce of the chopped whole herb (above-ground parts including the flowers) to one pint of boiling water. This can be left to infuse until cool and drunk in small cupfuls throughout the day if flavoured with honey, sugar or liquorice, if you have a cough or cold, as it contains vitamin C.

  The whole herb is best gathered in early may when the flowers are new, and then it can be dried for later use. The leaves are said to have some resemblance to a cat’s paw and this has given rise to the name Catsfoot for this plant with its flowers that look rather like violets.

  In the past the expressed juice of the plant was sniffed through the nose and used for headaches when all other remedies had failed. The dried leaves were also powdered and used as snuff to clear the sinuses. The essential oil of this plant contains both rosmarinic and ursolic acid; the latter is believed to have anti-viral properties. In the limited clinical trials that have been conducted with extracts of ground ivy, it is thought that it might have anti-inflammatory properties.

 It has been used for chest complaints and with yarrow or chamomile flowers as a poultice for abscesses tumours and other skin problems.

  John Gerard the 16^th century English herbalist had this to say about ground ivy: -

  “it is commended against the humming noise and ringing sound of the ears, being put into them, and for them that are hard of hearing. Matthiolus writeth that the juice being tempered with Verdergrease is good against fistulas and hollow ulcers. Dioscorides teacheth that "half a dram of the leaves being drunk in foure ounces and a half of faire water for 40 or 50 days together is a remedy against sciatica or ache in the huckle-bone (hip)."

 Culpepper writing in his “Complete Herbal” in the 17^th century agreed with John Gerard on the whole but added the following information about this herb: -

 “a singular herb for all inward wounds, ulcerated lungs and other parts, either by itself or boiled with other like herbs; and being drank, in a short time it easeth all griping pains, windy and choleric humours in the stomach, spleen, etc., helps the yellow jaundice by opening the stoppings of the gall and liver, and melancholy by opening the stoppings of the spleen; the decoction of it in wine drank for some time together procureth ease in sciatica or hip gout; as also the gout in the hands, knees or feet; if you put to the decoction some honey and a little burnt alum, it is excellent to gargle any sore mouth or throat, and to wash sores and ulcers; it speedily heals green wounds, being bruised and bound thereto.”

The Welsh Physicians of Myddfai used ground ivy in this remedy for intermittent fevers:

“The following is a good medicine for this class of diseases: take moss, ground ivy, or elder, if obtainable, (if not obtainable, caraway,) and boil these two vegetable substances well together. Then take the mallow, fennel, pimpernel, butcher's broom, borage, and the young leaves of the earth nut, and bruise them as well as possible, putting them on the fire with the two herbs before mentioned, and boiling them well. This being done, let elder bark be taken from that portion of the tree which is in the ground, - let it be scraped and washed thoroughly, and bruised well in a mortar. Then take the liquor prepared from the fore-mentioned herbs, and mix the said bark therein assiduously between both hands, and set it to drain into a vessel to acidify, fermenting it with goat's whey, or cow's whey. Let a good cupful thereof be drank every morning as long as it lasts, a portion of raw honey, apple or wood sorrel, being taken subsequently in order to remove the taste from the mouth, after the draught. This liquor is beneficial to every man who requires to purge his body.

  A further remedy was this one: -

“For an opacity of the eye. Let some ground ivy juice be put therein, and the opacity will be removed, the eye becoming spotless and clear.”

Another remedy was this one: - “For a speck in the eye, put therein the juice of the ground ivy.”

 For fevers they recommended the following treatment: -

“But if a man has indeed an obstinate ague, cause him to go into a bath, and let him avoid touching the water with his arms. Let him also take ground ivy, boiling it briskly, and apply hot to his head. He must also be bled in his arm, and he will be cured by the help of God.”

  Ground ivy has been used in traditional medicine for centuries, but few clinical trials have been conducted with it.

OX-EYE DAISY, SMALL HERB WITH MANY USES: HISTORY, USES AND HEALTH BENEFITS OF THE OX-EYE DAISY

OX-EYE DAISY, LEUCANTHEMUM VULGARE

The ox-eye daisy is native to Europe including the British Isles and the Russian parts of Asia, including Siberia. It is also known by a variety of other names including Maudlinwort, Dun Daisy, because of its association with the thunder god Odin, and goldenseal as well as marguerite and Moon daisy. It is a relative of the more common daisy, and was introduced into North America where it has now become naturalized and an invasive weed. It is a member of the Asteraceae or Compositae family of plants and has been used for centuries in folk medicine. Its other Latin name is Chrysanthemum leucantheum which comes from the Greek chrisos meaning golden and anthos meaning flower, while leuka means white. It is normally between one and two feet high but can grow up to three feet.                                                                                                              

  In Wales in the Middle Ages it was used to cure insanity, treat smallpox and for jaundice and skin diseases. The daisy and the ox-eye had a very special place in Celtic folklore as it was thought that the daisies were the reincarnation of children who died during childbirth, put on Earth to give comfort to grieving mothers.

  The ancient Greeks dedicated the ox-eye daisy to Artemis the goddess of women and used it for ‘female complaints’ such as menstrual disorders. A tisane of the flowers of the ox-eye daisy is said to relieve stomach cramps as does chamomile, another relative.

  Later Christianity chose to adopt the flower as the one which symbolized St. Mary Magdalene and this became corrupted to maudlin, so the plant was known as maudlinwort in the 5^th century and earlier.

  The English herbalist, John Gerard writing in the 16^th century had this to say of the ox-eye: -

  “Dioscorides saith that the floures of Oxeie made up in a seare cloth doe asswage and washe away cold hard swellings, and it is reported that if they be drunke by and by after bathing, they make them in a short time well-coloured that have been troubled with the yellow jaundice.”

  It was used for jaundice by country people for centuries, as a decoction drunk with ale.

Culpepper, writing in the 17^th century in his “Complete Herball” writes that it is

“a wound herb of good respect, often used in those drinks and salves that are for wounds, either inward or outward' . . . and that it is 'very fitting to be kept both in oils, ointments, plasters and syrups.' He also mentions that the leaves, bruised and applied reduce swellings, and that

“a decoction thereof, with wall-wort (wall flowers) and agrimony, and places fomented or bathed therewith warm, giveth great ease in palsy, sciatica or gout. An ointment made thereof heals all wounds that have inflammation about them.”

  The Iroquois tribe of Native Americans used the herb for fevers, and for these made a tisane out of the flowers and leaves. In Britain the leaves were used in an infusion to relieve chronic coughs such as whooping cough and catarrh, but honey should be added to give it a better flavour if you are thinking of using this remedy. However if you are allergic to daisies or nasturtiums and other members of the Asteraceae family, don’t use it! The leaves are edible and taste a bit like Kos lettuce. The leaves are best eaten in spring before the flowers bloom and they are recognized because the ones that grow in a rosette at the base of the plant have long leaf stems (petioles) which are spoon-shaped with rounded teeth edges. The flowers are also edible.

 The distilled water of the flowers has been used as an eye wash for conjunctivitis (pink eye) and a poultice of the whole plant can be applied to the skin for a variety of skin problems, as mentioned by Culpeper. In North America the root has been employed for night sweats and consumption.

  However the whole plant contains an acrid juice which makes the herb bitter and makes it smell a little like valerian. The seed casings of the ox-eye daisy contain pyrethrins which are natural organic compounds that can be utilized as a natural insecticide, so the common ox-eye has many useful properties.

WILD RICE - GLUTEN-FREE GRASS SEED: HISTORY, HEALTH BENEFITS AND USES OF WILD RICE

WILD RICE ZIZANIA PALUSTRIS/AQUATICA

Wild rice isn’t technically rice, although it can be used like rice in pilafs and so on, but a grass seeds, with rice being a close cousin in the Poaceae or Gramineae family. This means it is also related to sorghum, oats, barley, rye, wheat, maize, sugar cane and millet. Zizania palustris grows in Michigan, Minnesota and Wisconsin in the US and in Canada in Alberta, Manitoba and Saskatchewan. Zizania aquatica is native to the Saint Lawrence River, and the Atlantic and Gulf coasts of the US. There is Zizania texana which grows in the Saint Marcos River, but this is close to extinction because of loss of habitat and pollution. The fourth type of wild rice (there are only four known) is Zizania latifolia or Manchurian wild rice, which is native to China.

  Wild rice gets its name from the way it grows; early settlers and explorers in North America were reminded of the way rice grows in paddy field when they saw the stems rising out of the water of the Great Lakes and French explorers in Canada called it “folles avoine” or ‘crazy oats’ allegedly because of the strength and hardiness of the Native Americans who lived in the woods. It was a staple of many Native American tribes and was gathered during the period of the “rice moon” in August to September then fermented for a week or two in the sun, so that it got its distinctive black colour. Unfermented rice varies in colour from tan and green through to mid-brown and black.

  Native Americans used it like brown rice in poultices for burns and scalds as well as for stomach problems and heart, lung and liver diseases.

  Wild rice has the edge on brown rice as far as its nutritional benefits go, with traces of vitamin A, and small amounts of vitamins E and K with the B-complex vitamins, B1 (thiamin), B2 (riboflavin), B3 (niacin), folate, pantothenic acid, choline and B6. It also has all 18 amino acids but is low in lysine, but a good source of Omega-3 fatty acid and Omega-6. As for minerals it is high in phosphorous and potassium, with a good amount of magnesium and also calcium, iron, sodium, zinc, copper and selenium. It is a good source of fibre and antioxidants, and helps to lower blood pressure and blood cholesterol levels.

  Wild rice became fashionable in the late 1960s and early 1970s when people began to think about food and health benefits. It was later used in Nouvelle Cuisine distinguished by small pretty portions. It has a nutty, slightly peaty flavour and a chewy texture. People usually cook it in pilafs along with brown rice both for its different flavour and texture as well as to make the dish look more attractive. When it is fully fermented you have the aroma of black tea, while if it is unfermented it smells more like green tea.

  To cook wild rice, you use 1 part wild rice to 3 of boiling water. Add the wild rice and bring the water back to the boil, then reduce it to a simmer and cover the pan. You will need to cook it for about 45 minutes or until it starts to burst open. Because it takes longer to cook than rice, you should cook them separately for the best results and combine them later, fluffing up the pilaf with a fork. You can fry onions, garlic and celery to mix with it and wilt some spinach or other leafy green vegetable in olive oil and mix into the rice. Sage and thyme are good herbs to use when you cook wild rice and adding some paprika is also good, but experiment and see for yourself what goes well with it. You can combine it in our biryani recipes too, so bon appetit!