WHAT IS JATAMANSI? INDIAN SPIKENARD, SOURCE OF AN ANCIENT OIL: MEDICINAL BENEFITS OF JATAMANSI

JATAMANSI, INDIAN SPIKENARD, NARDOSTACHYA JATAMANSI

Jatamansi or Indian spikenard or musk root has been used in medicine for thousands of years. It is native to the Himalayas where it grows at heights of between 3,000 and 5,000 feet. It is cultivated in India where it is used extensively in perfumes and medicines. The part used is the hairy root, which is how it gets its name, as jatamansi means hirsute. The flowers are red or pink and red or blue, and the hairy root or rhizome is aromatic, giving rise to its name ‘musk root’.

   This is the Spikenard of the Bible which Mary, the sister of Lazarus and Martha used to anoint the feet of Jesus. It is one of the oils mentioned in various places in the Bible along with oils of myrrh, frankincense and sandalwood. It is also one of the 16 aromatics which was a mixture used by the ancient Egyptians, called kyphi. This contained frankincense, spikenard, saffron and cassia among other aromatics and was used in religious rites in temples and burned in homes and used to perfume the body and clothes. Plutarch, writing of kyphi said that its “aromatic substances lull to sleep, allay anxieties and brighten dreams. It is made of things that delight most in the night”. So I guess it was also used as an aphrodisiac.

   When Tutankhamen’s tomb was opened in 1922, archaeologists found an unguent which still had an aroma after more than 3,300 years, and analysis showed that it contained both frankincense and Indian spikenard. In 2000BC Indian spikenard is mentioned in Ayurvedic medical texts as an oil, which was used along with that of sandalwood in the treatment of various ailments.

   Ovid mentions spikenard in his description of the fabulous bird, the phoenix. He wrote that the poor phoenix lived for 500 years then built itself a huge nest and collected myrrh, cinnamon and spikenard, placed them in it and then, amidst the sweet-smelling substances, lay down and died. A young phoenix then emerged from the parent’s body.

  Writing in the 5^th century AD Apicius said that “spica nardi” was one of the essentials for every kitchen along with myrrh, juniper, cinnamon, saffron, ginger and others.

   In the first century AD Dioscorides praised spikenard and called it Nardin. It was known to the Arab and Persian physicians as Sumbul-i-Hindi.  

  The rhizome is used in Ayurvedic medicine as a tonic, a digestive aid, and antispasmodic, a stimulant and to treat hysteria, epilepsy, insomnia, improve blood circulation, and help with mental health. It is good for the heart, liver and a diuretic in the Unani system of medicine which was introduced to the subcontinent from Greece (Unan) by the Arabs.

   Medical trials have shown that the rhizome contains a sedative sesquiterpene which has the same properties as valeranone which is found in valerian. New substances have been found in the rhizome such as the coumarin, jatamansinisa. It has been found that the rhizome extract is good for lowering cholesterol and stimulating the production of serotonin, which promotes feeling of well-being. So Plutarch described one of its effects accurately. It is good for the normal functioning of both the liver and the heart because of its strong antioxidant powers and as it can combat oxidative stress, it can help stave off the onset of Parkinson’s disease. It can also remedy arrhythmia or palpitations of the heart.

  In traditional medicine it is believed that a paste of the rhizome and water can help skin problems such as acne and make for a fair glowing complexion. This paste is also given to alleviate pain and swelling. The powdered root is used as a deodorant, and a decoction is given for skin problems. If taken internally the decoction can aid digestion and stimulate the appetite, and treat hepatitis, clean the uterus, and so help with menstrual problems and infertility. However it should be avoided during pregnancy and the lactation period. It is also said to help calm down hyperactive children as well as agitated mental patients.

  Unfortunately the plant is now endangered because it is in demand by pharmaceutical companies in the West and impoverished locals want to earn as much as they can, as they are largely ill-educated and feeding their families is more important to them than the eco-system. This is the same problem facing the Himalayan Yew.

HOW TO MAKE SAIB KA MURABBA: DELICIOUS,SPICY APPLE CONSERVE

                                 SAIB KA MURABBA – APPLE CONSERVE

This and the carrot conserve are easy to make, and could be given as presents during the festive season. They are both really deliciously different.

Ingredients

6 medium sized yellow apples, peeled and cored, but leave the apples whole

2 glasses of sugar

6 green cardamoms

2 sticks cinnamon

½ inch piece of peeled ginger root left whole

2 tbsps white vinegar

2 tbsps rose water

1 tbsp lemon juice

Method

Prick the apples with a metal skewer so that the syrup can go inside them.

Put the apples in a pan and cover them with water so that the water is two inches above the apples.

Remove the apples and add the sugar to the water and stir so that the sugar is well mixed, then bring to the boil.

Now put the apples in the pan and wait until the apples suck in the sugar and sink.

Add all the other ingredients into the pan, turn the heat down to very low and cover.

Leave the pan for 1 hour or until the syrup falls from a metal spoon in one thread.

Allow to cool and store in an airtight container in a cool dark place.

You can use the syrup in the next batch when you finish the apples.

This has Taste and is a Treat.

HOW TO MAKE GAJAR KA MURRABA: DELICIOUS SPICY CARROT CONSERVE

GAJAR KA MURRABA – CARROT CONSERVE

This is a spicy conserve which is really delicious and easy to make, although it does take a long time to cook. However you don’t have to watch it too much.

Ingredients

1 kilo red carrots, scraped and cut so that pieces are equal sizes

2 glasses of sugar

6 green cardamoms

2 sticks cinnamon

½ inch piece of ginger, peeled but whole

2 tbsps lemon juice

2 tbsps white vinegar

2 tbsps rose water

Method

Prick the carrot pieces all over with a skewer so that the syrup can go into them.

Put 6 glasses of water in a pan with the sugar and carrots; stir well so that the sugar is mixed in the water.

When the water starts to boil add all the other ingredients.

Cover the pan and cook over a low heat, until the syrup hangs from a metal spoon in one thread.

This takes between 2 or 3 hours as the heat should be very low.

Allow the mixture to cool then store in airtight jars. Store in a cool dark place. You can use the syrup for the next batch when you finish the conserve.

This has Taste and is a Treat.

WHAT IS BANAF SHAH? BLUE VIOLET:HOW TO MAKE VIOLET FLOWER SYRUP AND VIOLET LEAF TISANE

BLUE VIOLET, BANAF SHAH, VIOLA ODORATA

The blue violet or common violet or sweet violet is one of around 200 species of violet which includes white violets and African violets. Violets are in the same family as the pansy, all violets have probably been used in medicine, cosmetics and the perfume industry for thousands of years.

   Hippocrates, the Greek Father of Medicine believed they were useful in treating liver disorders and bad tempers. The ancient Celts used to steep the flowers in goat’s milk and use the liquid to enhance female beauty. Pliny wrote that the root of the plant was good when mixed with vinegar to treat gout and spleen problems. The Romans would wear garlands or chaplets believing that the flowers would prevent dizziness and headaches associated with alcohol and they also made wine from violet flowers. For ancient Greeks they were symbols of fertility and love, so they used them in love potions.

   In the 10^th century people believed that violets could protect against evil, and carried the flowers around with them. By the 16^th century the British used them in a syrup as a laxative, and Gerard believed that they were anti-inflammatory and could ease a painful throat. He also wrote that they “comforteth the heart and causeth sleep.” By the 17^th century they were made into a conserve with sugar which was favoured by King Charles II. Culpeper wrote that they were good for epilepsy, jaundice, pleurisy, skin problems and good for the eyes. He wrote “The green leaves are used with other herbs to make plasters and poultices for inflammation and swellings and to ease all pains whatsoever arising from heat and for piles, being fried with the yolk of an egg and applied thereto.” The leaves were thought to be a remedy for bruises at the time (17^th century) too. The leaves do have antiseptic properties it has been found.

by Carlo Cibei

   The root can cause vomiting and has been used as a purgative and emetic. Taken internally and externally the leaves have been employed as a treatment for cancer as they allay pain and have been used most effectively for patients with cancer of the throat. Violet seeds have diuretic qualities and are also a purgative and used for gout.

   In traditional medicine it is believed that if you bathe your feet in water full of violet flowers and then put the leaves on your temples before going to bed you will sleep soundly. This is supposed to cure insomnia.

   Violet flowers contain malic acid, and the leaves, palmitic acid, propionic acid, octenoic acid and octylic acid. The whole plant contains ferulic acid and sinapic acid, and flavonoids which include quercetin. Rutin is another flavonoid found in the flowers, and there are saponins in the root. The essential oil is methyl salicylate and the plant contains mucilage.

   Rutin strengthens the capillaries and walls of the veins, and there are antioxidants in the plant too, beta-carotene and ascorbic acid (vitamin C). In Germany violet tea or tisane is approved for some skin problems. The flavonoids can lower blood pressure and the plant also contains phenolic glycosides.

   The essential oil is said to relieve anxiety and headaches, and is used in the perfume industry.

   In some countries people wear a violet leaf in their shoe for 7 days to find a lover and treble that in terms of leaf and days on occasions, depending on how desperate they are I suppose. Mixed with lavender flowers, violets are said to be an aphrodisiac, whether in a tisane or just the smell is not clear.

   To make a syrup from the flowers you will need 1 pound of freshly picked flowers all stems removed, you just need the heads. Pour 2½ pints of boiling water over them and allow them to steep for 24 hours. Strain through muslin, and add double the weight of sugar (for 1 cup of syrup add 1¾ cups of sugar or gur and heat but don’t let the syrup boil. Heat the syrup until the sugar has dissolved and then pour it into a sterile glass bottle or jar and allow to cool. Then put in the fridge or freeze. You can add a little lemon juice to counter the sweetness when boiling, two tablespoons will suffice. This is concentrated and can be used as a refreshing drink if you pour a little syrup over ice and add sparkling water. You can decorate it with fresh mint or lemon balm leaves. A tisane recipe for the leaves is given below.

    The name viola comes from the Greek meaning lone, but there is a myth in which Jupiter turned his beloved Io into a white bull so that she could escape the wrath of his wife, the jealous Juno, and made the earth sprout violets for her to eat. Some say this is how the flower got the name viola.

    Another myth about the violet is that of Venus and Adonis or Cybele and Attis. Attis was killed by a wild boar he was hunting, and as his blood fell to earth, violets grew from it. (Some myths say the flowers were hyacinths however.)

   The flower was adopted as a symbol by followers of Napoleon after his exile on Elba. He wrote a last message to them which said that he would return “with violets” and this became their code word for him and a toast.

   The violet has been mentioned very often in literature, and Aristophanes the ancient Greek writer of comedies (c.446-386BC) referred to the city of Athens as the “violet-crowned city”. Shakespeare has references to violets in several of his plays including “Hamlet”. In that play Ophelia in her distress after her father Polonius’s death sings in the presence of the Queen Gertrude, Hamlet’s mother,

   “I would give some violets, but they withered all when my father died: they say he made a good death.” (Act 4 scene 5)

And in the same play (Act 5 scene 1) Laertes says of Ophelia on her demise:

       “Lay her in the earth,

        And from her fair and unpolluted flesh

        May violets spring.”

by Leo Michels

In one of the Lucy poems William Wordsworth also mentions violets: -

        “She dwelt among untrodden ways

         A violet by a mossy stone

         Half hidden from the eye!

         Fair as a star when only one

         Is shining in the sky.”

Of course there is the old Valentine’s Day rhyme too,

        “Roses are red,

         Violets are blue,

         Sugar is sweet

         And so are you.”

In Victorian times violets were the symbol of modesty, hence the phrase “shrinking violet.” Violets get their reputation for being modest and chaste because they are well hidden in forests in their natural habitat in Britain. It was also the flower of watchfulness, faithfulness and truthfulness. It was associated with mourning, especially for those who died when young, and is seen in many of the pre-Raphaelite paintings. (Millais Death of Ophelia for example).

   In the US the blue violet is the state flower of Illinois, New Jersey and Rhode Island. It is the flower of those with birthdays in February too.

  You can use violet flowers in salads, or crystallize them and use for cake decorations.

   The tisane below can be used as an eyewash, aftershave lotion, face tonic, and as a wash for babies. It is also effective for throat problems and mouth infections.

  

VIOLET LEAF TISANE

Ingredients

2½ oz violet leaves, freshly picked

1 pt boiling water

Method

Clean the leaves in cold water, then place in a stone jar. Cover them with the boiling water and cover the jar tightly. Leave to steep for 12 hours, overnight, or until the water is green. Strain through a muslin or fine cloth and store. Drink cold.

For a compress to apply to skin for rashes etc., use 1oz chopped leaves to ½ pint of boiling water.

This has Taste and is a Treat.