CHESTNUTS (CASTANEA SATIVA): FRESH CHESTNUTS: CHESTNUTS HISTORY: PORTUGUESE ROAST CHESTNUTS RECIPE

CHESTNUTS (CASTANEA SATIVA)

Chestnuts (Castanea sativa) should not be confused with water chestnuts (sangaray) or horse chestnuts otherwise known in Britain as conkers, which are not edible, hence the name. They are native, to China, Japan Europe and North America, and there are four main varieties: - Castanea dentate in the US, Castanea mollissimo in China, Castanea crenata in Japan and Castanea sativa in Europe. In Portugal, Greece and Italy they are called by a derivative of the Latin, Castanea. Right now, at the end of October and the beginning of November they can be found on the streets of Europe. All you have to do is follow your nose and buy a bag of roasted chestnuts to help you get through your Christmas shopping expeditions.

It is supposed that the sweet chestnuts (as opposed to horse chestnuts) came from Sardis in Asia Minor which is why they were sometimes called Sardian nuts. They have also been referred to as Jupiter’s nuts, and were planted by the Roman armies as they went on their campaigns. They were planted in order to feed the armies, but as they don’t bear fruit for 40 years, this was an exercise in forward planning. These trees can become giants and have been known to live for more than 500 years. The nuts typically grow in twos or threes inside their prickly burr, but marrons grow singly and are sweeter than the chestnuts that are normally bought on the street. You can but marrons glace in cans which can be used in desserts, and the unsweetened chestnut puree can be used in stuffings. Traditionally chestnuts are used to stuff the Saint Martin’s Day goose in Germany and for turkeys and pheasants.

   In Italy and Portugal as well as other Catholic countries in Europe, chestnuts are traditionally eaten on Saint Martin’s Day which is in the 11^th November. Saint Martin was a soldier in the Roman army and the legend has it that at the gates of Amiens (France) he saw a beggar on that date and he tore his military cloak in half and gave half to the beggar. The sun came out and this is why in November on Saint Martin’s Day there is what we call an “Indian summer.” That night Martin dreamed that Jesus appeared wearing the half of the cloak he had given to the beggar and thanked him for his generosity.

   In Italy there is an old saying “A San Martino ogni mosto diventa vino” which means “On Saint Martin’s Day all the wine must becomes wine” so this is the day when the new wine is celebrated. It’s combined with eating chestnuts and the other delights of the Italian countryside (truffles and cheeses with preserves). In some parts of Italy chestnuts are soaked in wine before roasting. Pieter Breughel the 16^th century Flemish artist painted “The Wine of Saint Martin” after being in Italy on this day and taking part in the celebrations.

  France has a “Delicious Week” which begins on the third Monday of October and chestnuts figure in this quite prominently.

   In Italy and other parts of Europe gluten-free flour was made with chestnuts and they were a delicacy in the Renaissance. Later they were spurned by the wealthy as peasant food and by the 19^th century this conception of them as well as deforestation meant that they almost fell into oblivion in Italy. In the early 20^th century the trees were attacked by a fungus both in Europe and North America, and it is only in recent years that there has been a resurgence in interest in growing chestnuts again in the US. They have imported them from Italy and Japan.

   They have been used in traditional medicine for centuries. Culpeper commented: - “If you dry the chestnut, both the barks being taken away, beat them into a powder and make the powder up into an electuary with honey, it is a first rate remedy for cough and spitting of blood.”

  Chestnuts are low in calories and rich in minerals and have a high starch content. They also contain phyto-nutrients and are a good source of dietary fibre. They also contain vitamins C, D, E, K, and B6 and 12. They are also providers of Omega-3 and -6 fatty acids, so are well worth adding to your diet.

  The leaves can be dried and saved for infusions as remedies for troublesome coughs including whooping cough. You will need 1 ounce of the dried leaves to 1 pint of boiling water. Pour the water over the leaves and allow them to steep for 20 minutes, then strain and use the infusion (or tisane) three or four times a day, hot, in small cupfuls. This infusion will also help reduce the body’s temperature if you have a fever.

  An infusion of the bark (1 ounce to 1 pint of water, boiled together) will reduce a temperature and if you boil the leaves, bark and chestnuts together, over a low heat for 30 minutes, you can use the water to soothe pains of rheumatism and chilblains. You can also just use a few handfuls of chestnuts to do the same thing. 5 handfuls of chestnuts to 1 ½ litres of water, boil until the water has reduced by half and wash the painful places with the strained water. (Then eat the chestnuts or puree them.)

  The sweet chestnut contains selenium and potassium which seem to help lift the spirits and are used as a tonic for the muscles, nerves, veins and reduce capillary permeability by repairing microscopic holes and leaks in the blood vessels and capillaries, helping the vein walls regain elasticity and preventing damage and swelling. They are used in the treatment of varicose veins and piles in traditional medicine. If you eat one bowl of sweetened chestnut puree with honey every day before breakfast and dinner for several weeks, this will help with these problems.

   A chestnut and honey face mask left on for 30 minutes then rinsed off with warm water will help improve dry skin and this delays the ageing process that causes wrinkles. Make it by boiling ½ lb of chestnuts, then grinding them and adding honey to make a paste.

  If you boil the bark, nuts and leaves together and then strain the liquid, you can use it to soothe an itching scalp, and bring out golden highlights in your hair.

   The recipe below comes from Portugal, but you can use the Italian one too, soak chestnuts in red wine after shelling them. Leave them to soak overnight and then roast them in the oven for 45 mins at 350 degrees. If you want to feel nostalgic, then listen to the Mel Torme Christmas song  which contains the words “Chestnuts roasting on an open fire” which probably brought tears to many eyes as people remembered the good old days when you could actually do this at Christmas time.

  The phrase “ an old chestnut” probably originates in the fact that chestnut trees can live for so long. It means a well-known story or joke of the sort that elderly relatives tell at family gatherings where everyone knows the story by heart.

PORTUGUESE ROAST CHESTNUTS

Ingredients

30-40 chestnuts in their shells, washed and the shells slit

sea salt

Method

Preheat the oven to 350 degrees and place the chestnuts on a baking tray.

Make sure you cut a small slit in each shell or they will explode and make a mess in the oven.

Rub the slits with sea salt and bake for 45 mins.

Serve hot with a little butter if you wish, and perhaps a sprinkling of paprika. Serve with new wine.

These have Taste and are a Treat.

  

WHAT IS AMBA HALDI? WHITE TURMERIC OR MANGO GINGER: HOW TO MAKE AMBA HALDI PICKLE

AMBA HALDI (CURCUMA AROMATICA), WHITE TURMERIC OR MANGO GINGER

Amba Haldi is native to the eastern Himalayan region and is cultivated in India for its use in medicine. It is apparently a seasonal plant and is only available during the monsoon season unless it is cultivated. It contains curcumin, vitamin A, protein, fatty acids, minerals and carbohydrates and has anti-inflammatory properties as well as strong antibiotic ones. It is used for the skin primarily in India and Pakistan, and to help get rid of throat infections and nasal and trachiobronchial congestion. It is supposed to smell like mango and is a close relative of the ginger root. In fact it is difficult to tell ginger root and amba haldi apart, but amba haldi is a less colourful root. Apparently it looks similar to the ginger plant above ground.

   It is used to relieve hiccups in an infusion and the most common recipe for it is a pickle.

If you manage to get hold of the fresh root you can boil it then dry it and grind it to a powder to use for skin problems. This paste is very good for the skin: - 10 drops of fresh lemon juice, a pinch of powdered amba haldi, 1 tablespoon of chickpea flour and a little milk. Use it as a face mask once a week, your skin will be free of pimples and blackheads and have a healthy glow to it. It is used as a base for some perfumes too.

   Curcuma is a blood revitalizing agent as it removes lipids (fatty substances) from the blood and regulates platelets which prevent dangerous blood clots. In Chinese medicine it is used to treat some cancers, but there is little evidence that it is effective in such treatments.

AMBA HALDI PICKLE
INGREDIENTS

½ kg amba haldi, peeled, washed then sliced (not too thinly) 

1 large or 2 medium sized tamarind fruit (imli) stones removed

6 green chillies split down the middle

2 tbsps chilli powder

salt to taste

½ tsp finely ground fenugreek (methi) seeds

2 tsps black mustard seeds

¼ cup oil

Method

Soak the tamarind in a fair amount of water, for at least ½ hour the pound it to a pulp.

Heat the oil in a pan and when it is hot, add the mustard seeds, amba haldi and chillies. Fry for 5mins or until the aroma is released.

Add the pulped tamarind, chilli powder and salt.

Let the mixture boil and simmer over a low heat. If you have one its best to use a splatter guard.

When the oil rises to the surface stir in the fenugreek powder and mix it well.

Cook for a further 2-3 mins then remove it from the heat and let it cool completely.

Store it in a glass jar with a tight-fitting lid.

This has Taste and is a Treat.

SHAKARKANDI : WHAT IS SHAKARKANDI? SWEET POTATOES: MEDLEY OF VEGETABLES WITH SWEET POTATO RECIPE

 SWEET POTATOES, SHAKARKANDI (IPOMOEA BATATAS)

Sweet potatoes have been cultivated on the South American continent since 2500 BC and are now grown in many countries. There are more than 400 varieties which range in colour from white through to a deep orange, depending on the beta-carotene content of the variety. They are sometimes erroneously called yams, but the yam is a member of the Dioscoreae family and the sweet potato is a member of the convolvulus family, and this can be seen in the upper part of the plant which is a creeper.

   You will be glad to know that these tasty vegetables are good for you as long as you are not overweight. They contain beta-carotene which produces vitamin A in the body and vitamin C, both powerful antioxidants which can eliminate free radicals, the chemicals which damage the cells and their membranes and are associated with colon cancer, atherosclerosis and heart disease associated with diabetes. They are also anti-inflammatory so are good in the treatment of rheumatoid arthritis, osteoarthritis and asthma.

  They are good for smokers to eat too as they contain vitamin B6 and along with the vitamin A they produce, can help prevent smoking-related diseases such as emphysema. They also contain the minerals iron, manganese, copper, potassium and have a high fibre content. Eating them can also help your skin and keep it pimple free as the vitamin A they create in the body helps new skin cells grow and keeps skin looking young and healthy. They boost the immune system too and the white-skinned variety has been shown to improve insulin sensitivity in type-2 diabetes sufferers as it decreases insulin levels in the body.

  Sweet potatoes or Shakarkandi are ‘hot’ foods so good for the winter and they can help cure bronchitis. If you suck a piece of raw sweet potato, it will get rid of a cough. If you feed children sweet potatoes they will help protect their skin from sunburn, because of the beta-carotene content.

  Christopher Columbus took these to Europe in 1492, along with the common potato, and the Spaniards introduced them to the Philippines. The Portuguese explorers later took them to Africa, India, Indonesia and southern Asia. In the 16^th century they were cultivated in North America too.

 Because they contain so much starch they are easily digested and soothing for the intestines and stomach. The fibre they contain prevents constipation, which in turn prevents the build-up of acids and so reduces the risk of ulcers; and it can help balance the body’s water content. They also protect the walls of veins and arteries from hardening. The high levels of beta-carotene and phosphorous make sweet potatoes good for the eyes and heart too.

  A good use for a sweet potato is to bake one and then puree it with bananas, maple syrup and cinnamon then top the puree with chopped walnuts-tasty and healthy. They retain their nutritional content better if baked, roasted or steamed rather than boiled. You can roast them in a fire wrapped in foil too. If you do this you can make a sauce with imli (tamarind), lemon juice and salt and pepper in a little water, cook for 10-15 mins.

MEDLEY OF VEGETABLES WITH SWEET POTATO

Ingredients

1 sweet potato (orange) chopped

1 yellow pepper, roughly chopped

1 red pepper, roughly chopped

1 red onion, sliced

½ bulb of garlic

1 sprig rosemary

a few sprigs of fresh thyme

4 tbsps olive oil

aluminium foil

Method

Make a packet of all ingredients with the foil and put the garlic in a separate packet of foil.

Make sure all the vegetables and herbs are coated with oil and if desired, add a little white wine. Close the packets and bake in a moderate oven for an hour.

This is a side dish, to make more, use the same quantities in separate foil parcels.

This has Taste and is a Treat.

YARROW : YARROW HERB BENEFITS, USES AND HISTORY: SPICY YARROW TISANE RECIPE

YARROW (ACHILLEA MILLEFOLIUM) BIRANJASIF,OR  SULTANI BOOTI

Yarrow has been around for thousands of years and its properties were even known to Neanderthals we think, as a bunch of yarrow was found lying besides a human skeleton in a Stone Age burial site in Shanidar Cave, in Iraq. The skeleton dated back to more than 100,000 BC and it is thought that it was used as a funerary herb.

   It was considered a sacred plant in ancient China, because it was thought to embody the perfect balance of yin and yang, with the outer stalk being hard, with a soft substance inside it. The Chinese form of divination, the I-Ching, consists of 50 sticks which are thrown to reveal your future. These sticks used to be made from the stalks of the yarrow plant.

multi yarrow

  Yarrow is native to Europe and western Asia, and grows wherever it is allowed to in Britain. It has a number of names, some of which describe the plant, such as Milfoil, (a thousand leaves) and its Latin names, millefolium means the same and refers to the fact that the leaves have many segments.. It is believed that it is called Achillea because the legendary Greek hero Achilles is said to have staunched his soldiers’ wounds with this plant. In English it is also called Soldier’s Woundwort, which describes one of the uses yarrow was put to in the past. The Romans used it to heal wounds and staunch the flow of blood from wounds as well as the Greeks. They called it the Herbis Militaris or the military’s herb. In Scotland the plant was made into an ointment and used to dress wounds.

yellow yarrow

  The name yarrow comes from the Anglo-Saxon gearwe and the Dutch, yerw. It is also called Nosebleed because it can stop one and it can also start one if the leaf is rolled up and applied to the nostrils. It was thought that a nosebleed was an effective form of relieving a headache.
  It wasn’t just the Chinese who used it for divination purposes though, in England it is called yarroway in Eastern counties such as Norfolk, and this is a little rhyme that was recited while tickling the inside of the nostrils with a yarrow leaf to find out if love was reciprocated: -

        “Yarroway, yarroway, bear a white blow,

          If my love love me, my nose will bleed now.”

People used to collect the leaves and sew them into a small pouch and sleep with then under their pillow so that they would dream of their future spouse. Some recited this verse from Halliwell’s “Popular Rhymes” while laying it under the pillow: -

        “Thou pretty herb of Venus’ tree

          Thy true name it is yarrow,

          Now who my bosom friend must be,

          Pray tell me thou tomorrow.”

It was also called “Devil’s Plaything” and “Devil’s Nettle” because it was thought to have some malignant properties perhaps because of its ability to cause nose bleeds. It was also used as snuff and called Old Man’s Pepper because of this use. It is good for clearing nasal congestion. All you have to do is sniff the bruised leaves or the flowers.

   The whole plant used to be collected when it was in flower and all the parts can be used. In the 17^th century the leaves were used in salads and you can do this as long as you blanch them in boiling water for a few minutes, and then refresh them under cold water.

    If you have piles, you can put yarrow leaves in a bath of very hot water – as hot as you can bear – and sit in it until it grows cold. This is supposed to be very good for bleeding piles. Boiling water, fresh yarrow leaves and rosemary are a good mixture for helping to prevent baldness, according to tradition. You should boil the leaves in the water for 5-10 minutes and let the liquid reduce and then cool and rub it onto the scalp.

  A plain tisane is good for stomach aches and menstrual cramps, and you should use 1 once of the dried herb to 1 pint of boiling water. Drink this warm with a little honey or sugar to taste in small cupfuls. Culpeper recommended this for all stomach cramps and it is used as a digestive aid too.

  The essential oil of yarrow is usually made from the flowers, and has a bitter astringent aroma and taste. Yarrow leaves are called Field Hops in Sweden and have been used in brewing beer before the use of hops became more acceptable.. The leaves were also added to beer in Britain when villagers made their own homebrew. The oil has been used to treat eczema and for other skin problems. You can chew the leaves to freshen your mouth and to relieve toothache.

   In Pakistan’s Siran Valley, the fresh plant is used as a poultice for healing wounds, chapped or rough skin, rashes and mouthwash. A tisane made form it is used in the treatment of T.B., stomach ache, and headache. The fresh and dried leaves are ground and used for headaches and to increase the appetite when people are suffering from chronic weight loss .It’s also used to relieve constipation.

  In North America it was widely used by the indigenous people and the Flathead Indians used to rub it under their armpits and elsewhere on their bodies as a deodorant.

  The tannins in the yarrow plant assist in the healing of wounds, and the alkaloids help lower blood pressure. The flavonoids in the oil dilate the peripheral arteries and promote sweat, so this is useful in intermittent fevers, or in the sort we get in Pakistan when the seasons change, when we know we should sweat but don’t. The essential oil consists chiefly of azulene, which has strong anti-inflammatory and antispasmodic properties. It calms the nervous system and strengthens the immune system. Yarrow also contains coumarins, lactones, triterpines, eucalyptol and camphor. It also has a high potassium content which stimulates kidney activity and so is a diuretic.

  Yarrow stimulates the uterus and although this may help in childbirth it should not be taken if you are pregnant. Also if you take yarrow orally over a long period of time it may make your skin sensitive to sunlight.

  However you can safely use it as a facial steam treatment. Put 1 tablespoon of fresh yarrow leaves in a bowl half full of boiling water, and put a towel over your head, while leaning over the steam reduced for several minutes. When you have finished splash cold water on your face and pat it dry. For a more aromatic steam, use lavender and rosemary in the water.

   You can use yarrow as a herb with shell fish, and this tisane recipe is especially good for colds and fevers, as it will make you sweat.

SPICY YARROW TISANE

Ingredients

25 gr dried yarrow leaves or 75 gr of fresh

1 pint water

1 stick of cinnamon or several of cassia bark

½ tsp cayenne pepper

6 cloves

1 green cardamom pod, split open

honey to taste

Method

Put everything into a pan apart from the honey and bring to the boil. Allow to simmer for 10-15 minutes, leave to steep for 20 minutes the strain and drink hot. You will have to reheat it perhaps.

This has Taste and is a Treat(ment).

WHAT IS LIQUORICE ROOT( GLYCYRRHIZA GLABRA): YASHTIMADU, MULETHI KI JAR: LIQUORICE ROOT TISANE RECIPE

LIQUORICE ROOT (GLYCYRRHIZA GLABRA), YASHTIMADU, MULETHI KI JAR

Liquorice is one of those childhood flavours; as children we used to have liquorice cigarettes, pipes and straws to suck powdered sherbet into our mouths with. Sticky black mouths and hands had to be washed after eating it. Now we know that the root from whence the sweet came from is actually good for us.

   It is native to south-west Asia and Iran and to south east Europe. It was cultivated in Britain extensively and much used in medicine.

   The name Glycyrrhiza comes from the Greek, glukos meaning sweet and rhiza meaning root. It has been used in medicine for millennia, as the Greeks were taught its properties by the Scythians, and Hippocrates valued it for its uses for dropsy, asthma, dry coughs and respiratory problems, as did Dioscorides. The name liquorice comes from the 13^th century name for the plant, Lycorys, and in Welsh it was Lacris (and still is). Pliny referred to it as Radix dulcis (sweet root) but doesn’t say that it grew in Italy. It has been used in medicine since at least the 11^th century in Britain and by that time it was also well-known in Germany. It was cultivated in Bologna in the 13^th century according to the writings of Piero de Cresenzi. Gerard mentions that he had it in his garden, and Culpeper writes about it in this way: - “It is planted in fields and gardens in divers places of this land and thereof good profit is made.” It is an official medicine in all pharmacopoeias although different genuses are listed.

   Apart from its medicinal uses it was used by brewers to make their stout black, to add flavour and give the drink thickness. The crushed root from which the juice has been extracted can be used as chemical wood pulp. In Britain Pontefract or Pomfrey cakes are famously made with liquorice.

  In traditional medicine on the Indian subcontinent, Mulethi ki jar, or yashtimadu has been used for centuries to treat a number of complaints. The root powder, mixed with ghee will take the stinging pain from cuts with a sharp metal instrument, and glycyrrhizetic acid is used in ointments for skin disorders as it is an anti-inflammatory. As a cosmetic it is used in some skin preparations to make the complexion whiter. It is also believed that it will make hair stronger, shinier and blacker. It is believed that preparations of the root will increase bodily strength and improve the complexion, and it can improve the cognitive processes such as memory and analytical abilities. Because it can increase appetite it is used for weight loss associated with debilitating illnesses and anorexia. It is also thought to be a rejuvenator for the eyes.

   They say it increases libido and cures erectile dysfunctions, premature ejaculation and increases sperm volume and fertility. However one modern medical trial has suggested that while it may reduce hirsuteness in women and reduce other forms of androgenization experienced by women, especially after the menopause, it might adversely affect men’s testosterone levels. So best not take this if you are male- try Safed Musli or Brahmi instead.

   It is mainly used to treat coughs, respiratory disorders, as a digestive aid, soothe peptic ulcers, (modern medical trials concur with this) and to treat liver diseases and stomach aches as well as menstrual cramps.

    If you are trying to give up smoking, chew a piece of the root instead of having a ciggie. Chewing the root also stops you feeling thirsty.

   Medical trials on the efficacy of licorice root are still underway but indications are that if taken with a chemotherapy drug such as docetaxel, it will inhibit the growth of tumour cells in men suffering with prostate cancer. Glycyrrhizin extracted from the root helps the body fight life-threatening antibiotic-resistant infections that can arise in patients with severe burns. An injected extract can also treat hepatitis C and there is some evidence that it might reduce tooth cavities.

   You should avoid it if pregnant or breast feeding, if you are taking diuretics or corticosteroids, or any other medication that reduces the potassium levels in the body. Don’t take it if you have high blood pressure or heart disease. Consult your doctor before using any herbal treatments.

LIQUORICE ROOT TISANE

Ingredients

1 oz bruised root, bark removed

1 pt water

Method

Put the liquorice root in the water and bring to the boil. Let it boil for 3-5 minutes. Remove the root and drink to relieve a sore throat.

LIQUORICE ROOT TISANE WITH RAISINS

Ingredients

1 oz liquorice root, chopped after removing the bark

100 gr raisins

4 pints water

100 gr gur or jaggery

1 tbsp fresh lemon juice or white wine vinegar

Method

Put all the liquorice root and raisins into the water and bring to the boil. Allow the water to reduce by half. Add the gur (jaggery) and the lemon juice. Stir to mix and until the sugar has dissolved. Drink half a pint before going to bed and this should relieve coughs. If the cough is annoying take a little more of this tisane.

 This has Taste and is a Treat.

VALERIAN: INDIAN VALERIAN: MUSHK BALA: HOW TO MAKE VALERIAN TISANE

VALERIAN, INDIAN VALERIAN, MUSHK BALA, RISHI WALA

Valerian officinalis is native to Europe and Asia and has become naturalized in North America. There are more than 150 types of valerian, and in India and Pakistan the type that grows was referred to as nard or spikenard in old texts such as the Bible. It has a long history of being used in medicine and was cultivated in Derbyshire (Britain) around Chesterfield, for its use in medicine.

   Hippocrates (460-377 BC), Dioscorides and Galen all used this plant to cure headaches, menstrual cramps, stomach disorders, insomnia and hysteria, and although modern medicine has not found conclusively that valerian can cure any of these ailments, it seems as though further trials will be able to state conclusively that valerian can act as a mild sedative, that is milder than Valium and Xanax and can be used effectively against insomnia, especially that which affects women going through the menopause. It is better than the drugs mentioned as it promotes a better sleep pattern (it is claimed) and doesn’t leave you feeling groggy in the morning.

  Dioscorides also said that it was a useful diuretic and also used it to relieve anxiety. Interestingly it was used in the Second World War in Britain to relieve anxiety caused by air raids. However modern medical trials have not confirmed that it is effective for anxiety or stress relief.

   Culpepper wrote: - “The root boiled with liquorice, raisins and aniseed is good for those troubled with cough. Also it is of special value against the plague, the decoction thereof being drunk and the root smelled. The green herb being bruised and applied to the head taketh away pain and pricking thereof.”

   Gerard wrote that it was “excellent for those burdened and for such as be troubled with croup and other like convulsions and also for those that are bruised with falls.” He further noted that the root was used in soups in houses of the poor in northern England and southern Scotland. The Anglo-Saxons used valerian as a salad vegetable.

red valerian

   Some animals are particularly affected by the odour of valerian which is obnoxious to some people. The Indian variety does not smell as badly as the one grown in Britain. In Britain, when cats discover the plant they are enchanted by it and will roll over it, so if you have valerian in the garden, watch out for cats! It has been suggested that the Pied Piper of Hamelin got rid of the town’s rats because he had valerian roots on his person. Rat catchers used to bait their traps with valerian roots, as, like cats they are very attracted to it.

  In the Middle Ages the roots of valerian were used as medicine, spice and even perfume, and they were laid in clothes too. This is also done in south Asia with the Indian valerian.

   Because of its distinctive smell, in Greek the plant was called “Phu” (this variety being Valerian officinalis).

valerian root

    The roots or rhizomes can be freeze-dried and then ground to a powder for use. They can also be pressed to extract the juice. In the 16^th century it was used to treat nervousness, trembling (and delirium tremens later) headaches and heart palpitations. It fell out of favour in the 19^th century when it was thought that valerian caused some of the symptoms it was supposed to treat. In fact it can cause pruritis (itching, which can vary in degrees from mild to severe) and also headaches, dizziness and mild gastric problems. Pregnant women and children under the age of three should avoid taking valerian or products made from it.

 The United States Food and Drug Administration (USFDA) have stated that valerian is Generally Recognized As Safe (GRAS), while the German Commission E has approved its use as a mild sedative.

euro valerian

 In Ayurvedic medicine Indian Valerian is used in a variety of treatments, these include (but the list is not exhaustive) insomnia, stimulating the nervous system, reducing spasms, calming anxiety, stimulating the digestive system, reducing flatulence, for vertigo, chronic skin disorders and menstrual cramps .It is also believed to be a potent detoxifier for the blood, bowels and nerves and it can eradicate harmful substances that may have accumulated around the joints. Indian Valerian is also used to lower blood pressure, loosen phlegm and mucus, and aid the functioning of the liver and for pain relief.

  The tisane given below can be made with any valerian root, and is useful to relieve anxiety if taken 3 or 4 times a day.

VALERIAN TISANE

Ingredients

1 cup of boiling water

1 tsp (2-3 gr) of powdered valerian root

1 handful of lemon balm leaves, shredded

honey to taste

Method

Pour the boiling water over the lemon balm (which will mask the smell of valerian) and the powdered valerian root.

Leave this to steep for 10 minutes, then strain and drink.

This has Taste and is a Treat(ment)

  

ASPARAGUS (ASPARAGUS OFFICINALIS) A FAMILY HERB: TUNA AND ASPARAGUS SALAD:ASPARAGUS RECIPE

ASPARAGUS

The asparagus we eat in Europe is Asparagus officinalis which is believed to be a native of the eastern Mediterranean region. It has been cultivated in Italy at least since 200BC as it was described in the writings of Cato the Elder. Writing later Pliny mentions a type of asparagus that grew close to Ravenna saying that three of these asparagus spears weighed one pound, or almost half a kilogram. It has been highly prized as a delicacy and used to be a favourite which only the wealthy could afford, although now it is much more readily available. You can even buy white asparagus in cans and jars, and these spears are useful for salads as they have already been cooked. They have a milder taste than the fresh green asparagus spears though.

   It used to be found wild on Anglesey in North Wales and on the southern coast of England and still can be found in many parts of Europe growing wild. I have picked young asparagus sprues in Portugal in winter and had a lot of fun doing so. They grow surrounded by thorny plants in Portugal and in thickets .I found a young rabbit trying to hide in the thicket the asparagus was growing in, which caused some consternation, as when it moved we thought it might have been a snake. However we continued picking the spears and had a good breakfast out of them as we cooked them in an omelette.

   Asparagus is useful as a diuretic and the water used to boil asparagus in can be drunk to help relieve cystitis, other inflammations of the urinary tract and it can also be used as a tonic and cleanser for the skin. It is supposed to be good to treat acne with.

  It contains saponins which may have antibiotic properties, and folic acid which helps prevent birth defects, cervical, rectal and colon cancers as well as heart disease.

 Eating cooked asparagus and its watery juices may help in dispersing stones that have formed in the body’s organs. Native Americans used it for kidney, bladder and heart problems. In the Indian subcontinent the most common species of asparagus is Asparagus racemosus.

  It also contains beta-carotene, vitamin C and potassium, and is good for the nervous system. Culpeper recommended that the root should be boiled in wine and use to stop toothache by leaving the liquid in the mouth over the painful tooth and said that this concoction was also good for the eyesight.

   Asparagus should be cooked by tying 10 -12 spears into a bundle and standing them in 3 inches of water in a saucepan with a tight fitting lid. When the water boils, cover the pan and leave it for 10 minutes. The stalks of asparagus should offer a little resistance when you stick a knife into them, and the tops should be very tender after this time. You should cook ½ lb per person as an accompaniment or starter. It is best not to keep asparagus in the fridge after you have cooked it.

  If you eat a lot of asparagus don’t worry if your urine is green; that is one of the side effects. You should avoid eating the young shoots raw and avoid the red berries as these will give you a bad stomach upset.

TUNA AND ASPARAGUS SALAD

Ingredients

2 tins tuna fish, drained

Bundle of asparagus spears cooked and chopped or white asparagus

¼ cup mayonnaise

1 tbsp lemon juice,

2 tsps Dijon mustard

2 tsps chopped capers

½ tsp paprika

freshly ground black pepper

1 lettuce, washed

fresh coriander leaves for garnish

Method  

Place lettuce leaves in individual serving bowls as a lining.

Combine all the other ingredients and mix them well.

Put the mixture over the lettuce leaves and serve garnished with coriander leaves.

This has Taste and is a Treat.

ASPARAGUS RACEMOSUS AS THE QUEEN OF HERBS: DIARRHEA TREATMENT: TREAT SEXUAL HEALTH PROBLEMS

ASPARAGUS RACEMOSUS

There are more than 300 types of asparagus plants that grow around the world. Asparagus officinalis is the variety most often consumed in Europe, where the roots are steamed and eaten as a vegetable, often eaten with fresh salmon. Asparagus racemosus

Is native to the Indian subcontinent and the Himalayan regions, where it has been used in traditional medicine for thousands of years. The word “asparagus” comes from the Greek meaning ‘stalk’ or ‘shoot’.

  It is known in the Ayurvedic system of medicine as the Queen of Herbs, and is said to promote love and fidelity, presumably because it helps a woman’s fertility, lactation and assists in the treating of symptoms associated with the menopause such as dryness of the vaginal walls. It contains phyto-oestrogen and the root powder is drunk in milk flavoured with saffron to help with PMT, and menopausal problems. It seems to be able to stop uterine contractions and so is used to prevent spontaneous abortions and to generally strengthen the uterus and promote fertility. It is also supposed to be effective in calming negative emotions such as anger, jealousy and irritability.

   It is used as well for giving a restful sleep undisturbed by dreams. The juice from the root is mixed with honey and used in the treatment of diarrhea and to relieve the pain caused by gastric ulcers. Although medical evidence does not yet support these claims, experiments on laboratory animals seems at this time to show that there may be some foundation for these uses of this variety of asparagus.

  It has been shown to be effective in reducing the pain caused by gastric ulcers and may go some way to prevent them forming. The juice from Asparagus racemosus when mixed with hareer (Terminalia chebula) is used in Ayurvedic medicine to protect against gastric ulcers.

   For centuries Asparagus racemosus has been used to treat men’s sexual health problems, especially when combined with safed musli and kali musli. In traditional medicine in the Indian subcontinent it is thought to help with increasing the sperm count and its volume and helping with erectile dysfunctions and premature ejaculation.

   The roots when crushed and mixed with water can be put over the hair, left for ½ an hour and then washed off, and used instead of shampoo. If you add sweet smelling herbs such as rosemary and lavender to the paste, your hair will smell good too.

    A paste made with water and the fresh leaves can be applied to the skin to stop burning and other skin irritations. The tubers can also be candied and eaten as sweets.

KALI MUSLI: WHAT IS KALI MUSLI? GOLDEN EYE GRASS, CURCULIGO ORCHIOIDES: ADADIYE RECIPE

KALI MUSLI, GOLDEN EYE GRASS, CURCULIGO ORCHIOIDES

Kali musli is native to Malaysia, India, and Pakistan although it now grows in temperate zones in Africa, the Middle East and Arabia, usually found at altitudes above 6000 feet. Its roots are used as a sex tonic and aphrodisiac especially when mixed with safed musli (Chlorophytum borivillianum) It is used for menstrual disorders and is a good sex tonic for women when mixed with safed musli and Asparagus racemosus. Apparently men can take this root on its own for erectile dysfunctions, and low sperm count. The root should be powdered and the powder taken in milk. The properties of both muslis are ‘hot’ so it is best to take them in the winter months, not on hot summer’s days.

 Paste made with the powdered root can be applied onto the skin to get rid of burning sensations (its good for piles) and to stop itching. It is also good for all skin problems and will get rid of pimples and other skin eruptions. You can inhale the smoke from the burning root to relieve a cough, cold or asthma. The powder taken in milk is supposed to aid digestion and stop flatulence, indigestion and constipation. It is also good for the functions of the liver and helps in treating jaundice. People use it in winter as a general health tonic.

   Hakims, herbalists, use it in this way: - boil onion juice and honey then add the powdered roots of safed and kali musli and continue boiling and stirring until it reaches a thickish consistency. They prescribe it in different doses depending on the ailment. These hakims suggest not using safed musli alone, but always mixing it with kali musli. This makes a degree of sense as they tend to grow together in the wild. Interestingly, safed musli is being depleted in the wild in India and Pakistan but kali musli isn’t according to Poudhia. They say that it’s OK for a man to take kali musli alone though. So far kali musli is not being cultivated in the same way as safed musli, and is still prolific in forests and woodland in the subcontinent.

   The paste can also be applied as a face mask to improve the complexion and give it a healthy glow. It is said that it relaxes the muscles of the male’s corpora cavernosa (erectile tissue) which means that more blood can flow into the penis, making it stay erect for longer and preventing premature ejaculation.

    It has been shown to be a uterine stimulant in pregnant and non-pregnant rats, guinea pigs and rabbits in laboratory tests, which tends to prove that it can act as a libido enhancer for women. This is because of the flavonone glycoside the kali musli root contains.

   The recipe below can be used with or without safed and kali musli.

ADADIYE RECIPE

Ingredients

250 gr black grams (lentils), ground into powder, or black gram flour

250 gr ghee

150 gr powdered milk

250 gr powdered sugar or gur (jaggery)

1 tsp dry ginger

1 tsp ground cardamom seeds

milk or water

100 gr blanched almonds, finely chopped

25 gr dried apricots, finely chopped

25 gr dried dates, finely chopped

25 gr dried papaya or guava (optional)

20 gr desiccated coconut

Method

Heat a little of the milk and mix the ghee in it, and then mix this into the gram flour and knead to a dough. Leave this to stand for 15- 20 minutes.

Heat more ghee and fry the dough in it until it is soft and brown. Add the sugar and milk powder and stir until the mixture leaves the sides of the pan. Mix in the cardamom and ginger powder along with the powdered safed musli and kali musli root.

Remove from the heat and spread the mixture onto a greased baking tray and sprinkle with the remaining ingredients.

When cool, cut into the desired shapes and serve when you want to.

You can also add the safed musli and kali musli to the dough at the beginning of this procedure.

This has Taste and is a Treat.