HOREHOUND - A BITTER HERB: TRADITIONS ,HISTORY AND MEDICINAL USES

WHITE OR COMMON HOREHOUND, MARRUBIUM VULGARE

There are forty species of horehound around the globe, but white horehound is indigenous to Europe, North Africa and Central Asia. It has become naturalized in both North and South America and is now considered a pest in Australia, having been introduced there in the 19^th century. Black horehound is now no longer in the same Marrubium genus. Horehound is a member of the Lamiaceae family of plants formerly called Labiateae, which include mint, sage and oregano.

  Horehound is not a corruption of the word ‘whore’ but hore here means hoary or hairy, as the plant is covered in silky white hairs. It is also called Hoarhound. Marrubium either comes from an ancient Italian city, Maris urbs or from the Hebrew marrob meaning “bitter juice” so as the herb is edible it could have been one of the bitter herbs used in the Jewish Passover. Horseradish and Kos lettuce are typically served on the Seder plate as two of the bitter herbs of the Passover. Bitter herbs include rue and wormwood, but horehound is not as bitter as these.

  Some believe that the “hore” is linked with the Egyptian god Horus, god of the Sky and Light, and it is said that horehound was called the “seeds of Horus”. It is also believed that it was known by the names Bull’s blood and Eye of the Star in ancient Egypt. The Egyptians used it for fevers and snake bites and other poison.

  However it is mainly used for chest infections and coughs and colds, with the tisane being very good for these. Gerard and Culpeper the Renaissance herbalists both agreed to its efficacy against these minor ailments. Gerard also recommended it for “those that have drunk poyson or have been bitten by serpents” or indeed by “”mad dogges.”

  Culpeper had this remedy for chest problems and colds-½ oz of each of the following herbs plus horehound: hyssop, rue, liquorice root and marsh mallow, boiled in 2 pints of water which should be reduced to 1½ pints, then strained and drunk three times a day by the wineglassful Interestingly the German Commission E has approved the use of horehound for bronchial problems and laryngitis.

  Dioscorides believed that a decoction of white horehound was effective in cases of tuberculosis, asthma, coughs and believed it was a good immune system booster which could prevent the occurrences of colds and flu. As we now know that it contains vitamins A, C and E as well as some B-complex ones, it can probably help in the case of the common cold. It also contains flavonoids and essential fatty acids, as well as the minerals, iron, and potassium among others. It contains the diterpene marrubin which is known to be an expectorant, so it is good for getting rid of phlegm and mucous. It is useful for sore throats and a good tisane is one that contains equal amounts of white horehound, mullein flowers, thyme and lavender; the other ingredients mask the bitterness of horehound.

  It seems that modern scientists believe that along with the South American Trumpet tree (Cecropia obtusfolia) may help those with Type 2 diabetes. Trials have also been conducted with horehound and ashwagandha (Withania somnifera) which suggest that both have antioxidant properties and may protect the liver.

 Horehounds leaves and flowers have antiseptic and antispasmodic properties and aid digestions, act as a diuretic, and promote sweating during bouts of fever. The plant has been used to promote menstruation, and can be used for its stimulating effects. Interestingly if you grow horehound in the garden with tomato plants, it is said that you will have a better yield, of fruit, but no one quit knows why this might be.

Seed head

  It was believed that horehound when carried with you could protect against sorcery and also it is rumoured that if you put the leaves of this plant in a bowl of water with leaves from the ash tree and place it in a sick room, the person who is ill will soon recover. The fresh green leaves when bruised can be placed on a fresh wound to stop the blood and promote healing, and once they were mixed with fat to make an ointment for wounds.

  This tisane below can be made in a decoction too by boiling the herb in the liquid so that it reduced by ¼ pint and used on skin problems such as irritated skin, acne and eczema. The tisane is for chest problems, colds, flu and fevers.

HOREHOUND TISANE

Ingredients

1 oz fresh horehound leaves and flowering tops, or ½ oz dried

1 pint boiling water

honey (not sugar) to taste, or stevia leaves steeped with the horehound ones.

Method

Put the leaves in a pot and pour the boiling water over them.

Leave to steep for 45 mins.

Strain and drink lukewarm.

The dose is a wineglassful 3 or 4 times a day.

This has Taste and is a Treat(ment).

MARSH MALLOW :ANCIENT AND MODERN USES, HEALTH BENEFITS OF ALTHAEA OFFICINALIS

MARSH MALLOW, KHATMI IN URDU, ALTHAEA OFFICINALIS

The marsh mallow is native to Europe but was probably introduced to Britain by the Romans. It is related to the truly native common mallow and has much the same properties. Althaea comes from the Greek meaning “to heal” and of course, officinalis means official so this plant is an “official healer.” Its relatives also include the musk mallow, Malva meschata, hibiscus, hollyhocks, okra and cotton. There are around 1,000 mallow species and they all contain a gummy, substance called mucilage (think of okra).

  The root of the Marsh Mallow used to be used to produce the confectionary of the same name, but now it doesn’t have a trace of marsh mallow in it. This sweet was first made by the Egyptians who boiled the root of the marsh mallow with honey, using it as a medicine for respiratory problems. The remedy was refined by a French pharmacist who added beaten egg whites to the powdered root and sugar. He called his concoction Pâté de Guimauve (which is the French for marsh mallow).

  The root, flowers and leaves can all be used in medicine, all having different substances in them. The leaves contain the bioflavonoids, kaempferol and quercetin, coumarins and phenolic acids including caffeic and vanillic acid. The roots contain polysaccharides, pectins tannin and asparagines.

  Commercial preparations of marsh mallow typically include other ingredients, one famous remedy for drawing splinters out of the skin is a paste made from slippery elm and marsh mallows, which can even as if by magic draw out bee stings. Pliny knew about this and only used the juice of the marsh mallow to do this. In fact Pliny regarded the marsh mallow highly as he said of it “Whosoever shall take a spoonful of the Mallows shall that day be free from all diseases that may come to him.”

cheeses or seed pods

  The Roman writers Horace and Martial regarded it as a good laxative (not as strong as senna or jamalgota however) and Dioscorides mentions that it was placed on graves with the musk mallow. It is actually difficult to tell which mallow the ancient writers described as the one Dioscorides used was rose-red, while Theophrastus describes one with yellow flowers. Hippocrates, the Father of Medicine used mallow to clean and heal wounds, but Dioscorides used it for diarrhoea, internal injuries, nerve pain, bee stings and toothache among other things.

  In the Middle Ages Paracelsus used it for wounds to clean and heal them, while Lonericus and Matthiolas used it as an expectorant and diuretic as well as for internal injuries (following Dioscorides), ulcers and burns etc.

  You can make an infusion or decoction of the peeled root for skin problems (apply it to the affected areas) and take it orally as a gargle for mouth ulcers and a sore throat.

  If you take all the above ground parts of the marsh mallow, and pour boiling water over it, leave this to steep for 3 hours and drink ½ a pint a day for gravel and kidney stones. However this should be discontinued after 3 or 4 days and you can start again after this period. An old Victorian remedy suggests that you can put a teaspoonful of gin into this drink if there is no inflammation! (Those prudish Victorians were very fond of gin.)

  A remedy for diarrhoea was to boil the powdered root in milk, and in wine for respiratory problems to relieve coughs, bronchitis etc.

  For a tisane of the flowers you should pick them as they are about to bloom and take a handful to a pint of boiling water and leave them to steep in it for 15 minutes.

  The Romans considered the flowers a delicacy, and in former times the tender young tops and leaves were eaten in salads, although if you eat them you may want to steam them first as tastes have changed. They are good for the kidneys apparently.

  If you peel the root and pour boiling water over it, you can use the water for coughs internally and externally it can relieve sunburn. You can make a gel for dry hands by boiling peeled marsh mallow roots until you get a gel although if you stop the process before the gel forms, you can use it as a hair rinse on dry hair.

  In Europe marsh mallows are found along with other ingredients in many ointments and syrups and used to clean wounds, heal ulcers, and generally in products which are for the treatments the traditional healers used to employ marsh mallows for.

 The marsh mallow is a very versatile herb that has been used throughout the ages for a variety of ills.

 

 

TEA PLANT (CAMELLIA SINENSIS): IS IT GOOD FOR YOU? HOW TO MAKE SPICY GREEN TEA

TEA PLANT, CAMELLIA SINENSIS

Tea has its origins in South-East Asia, and has been drunk for around 3,000 years or so. Drinking tea is alleged to have started with a Chinese Emperor who first accidentally made a brew. (Personally, I like the coffee story involving Ethiopian goats best.) Whatever the case, tea is the world’s most widely ingested beverage, second only to water. There are many varieties of Camellia sinensis and tea grown in different places has distinctive flavours. Basically there are four types of tea, black, green, white and oolong.

  China and India are the top world producers of tea along with the island of Sri Lanka, where Ceylon tea comes from, although it is also grown in Japan where there is an elaborate tea ceremony, and in Taiwan. However the tea we drink tends to come from either India or China (hence the saying “…not for all the tea in China”). Darjeeling tea is considered one of the finest black teas, and this is grown at altitudes of 7,000 feet in the Himalayas.

  The young leaves of tea are picked for processing by hand, and the first harvest or “flush” produces the finest tea. Oil can be extracted from the seed, which is clear and golden yellow and isn’t affected when exposed to oxygen. It can be substituted for olive oil or rapeseed oil but not for sesame oil or corn oil. This is not the essential oil sold in outlets such as “The Body Shop” as Tea Tree oil, as this comes from an Australian tea tree, Melaleuca alternifolia.

   The tea trees of Camellia sinensis are pruned so that the leaves can be easily harvested, but in its natural state a tree could grow to 30 feet. In plantations they are the size of bushes. They have small white flowers with yellow stamens which look a little like camellias, to which the tea plant is related.

  In China tea has been used to cure almost everything including cancer and heart diseases, and it does have some therapeutic properties. It contains the alkaloids caffeine, theophylline and theobromine (also found in the cacao bean). Theobromine can help lower blood pressure as it can dilate blood vessels, and also relaxes the bronchii in the lungs, so is often found in cough medicines. Catechins are also found in tea and these polyphenols have potent antioxidant properties, so they can protect cells from damage which can be caused by free radicals. This means that they can help prevent cancer and heart disease.

  A lot of research has been done on green tea, but this has not convinced the USFDA (they refused to allow green tea manufacturers to claim on packaging that green tea can prevent heart diseases and cancer) or other Institutions that drinking green tea can help prevent mortalities. It might but the evidence is not conclusive.

  Drinking green tea is probably better than drinking black tea in terms of a weight loss diet as it doesn’t require milk, use lemon instead, and try not to use sweeteners, unless you add a few stevia leaves. Tea contains tannins, and although tea has been used as a digestive aid and to cure stomach problems, I know to my cost that it can cause vomiting and other side effects.

  Tea also contains caffeine which is a known stimulant and for years it was drunk for this reason. However, coffee has the same effect and for me at least, it doesn’t have the same side effects.

  You can use used tea bags in the same way as slices of cucumber, to get rid of puffiness around the eyes and to help tired eyes. They can also help if applied to sunburn, as can cucumber or natural yoghurt.

  Green tea and black tea can act as antiseptic agents in the mouth, getting rid of herpes or mouth ulcers. Green tea can help protect teeth from a build-up of plaque. A compress of green tea can staunch bleeding from a wound and a poultice can relieve headaches, as can one made from black tea. Green tea has anti inflammatory properties and is antiseptic. It is possible that a skin wash made from green tea can help the elasticity of the skin as it may protect collagen.

  Tea contains amino acids, and it is said vitamin C, although ascorbic acid in fresh leaves is destroyed in the process of producing black tea.

  With all the hype surrounding green tea, it doesn’t seem to make much difference if you drink it or not, although studies have been designed which prove that it does make a difference. It probably won’t harm you but stick to 2 or 3 cups a day of any tea.

  This is in contrast to the studies into coffee which seem to show that the more you drink, the better it is for your health.

SPICY GREEN TEA

Ingredients

1 tbsp green tea leaves for 2 cups

1 green cardamom pod

1 inch piece of cinnamon stick

2 cups water

1 tsp fresh lemon juice

Method

Put all the ingredients except the lemon in the pot and bring to the boil.

Lift liquid up from the pot and allow it to drizzle back in to it, from a height so that the air passes through the liquid. Do this a few times.

Turn off the heat and cover and leave to steep for 3 minutes.

Strain and pour into cups.

Add lemon juice and sugar as required.

This tea is good if you have a cold or flu and is a winter warmer. It is also an aid to digestion.

This has Taste and is a Treat.

NASTURTIUMS - EDIBLE FLOWERS: HISTORY, USES AND HEALTH BENEFITS OF NASTURTIUMS: HOW TO MAKE NASTURTIUM SALAD

NASTURTIUMS, TROPAEOLUM MAJUS

Nasturtiums originally came from Peru and perhaps are also native to Chile. The original nasturtiums were brought to Europe (to Spain) by the conquistadores in the 16^th century, who were also responsible for introducing Europeans to the cacao bean from which we get chocolate. These first nasturtiums were Tropaeolum minus, having a semi-trailing vine and orange-yellow flowers, with leaves in the shape of a shield. The taller variety Tropaeolum majus which had darker orange flowers and rounder leaves was introduced by a Dutch botanist much later. Today there are nasturtiums of various colours from off-white through to a dark burgundy colour.

  The official name of watercress is Nasturtium officinale, and nasturtiums were named so because they have a peppery taste like the watercress. The name nasturtium means “nose twisted” (from the Latin nasum, nose and torquere to twist), probably referring to the pungent smell of the flowers or the mustard – like oil that is released from the leaves when they are chewed. The whole above ground parts of the plant are edible, and can be used for medicinal purposes.

  The Incas knew about the medicinal value of these flowers and used them in salads, as can be done today. Like kachnar, marigold, violet and viola flowers, nasturtium blooms are edible and are a good addition to salads.

  The nasturtium is called by many names including ‘nasties’, Indian Cress, Monk’s cress and Capuchin cress, which is a reference to the shape of the flowers which resemble a Capuchin monk’s hooded cloak. I had the misguided idea that there name was “nasty urchins” and I took a long time to put this right. I used to plant seeds in my part of the garden when I was young along with sweet peas. They grow easily and reseed if left to do so, and are very decorative plants and useful too if you plant them between vegetables as they attract blackfly so sparing vegetables from this pest. They also repel aphids, ants and flies.

  The seeds contain fatty oil which is used as varnish like linseeds oil, and this is composed of unsaturated fatty acids (good ones). The mustard-like oil permeated the whole plant and contains Benzyl isothiocyanate which is anti-bacterial and anti-fungal. The plant is used for respiratory infections and clears phlegm from the chest in bronchial infections. It is also good for the liver, kidneys and bladder, and has diuretic properties. It is also used for skin problems, with an infusion or decoction made from the whole plant (not roots).

  Nasturtiums contain flavonoids such as kaempferol and iso-quercitrin, carotenoids, vitamin C, the minerals iron, sulphur, manganese and amino acids. They have antiseptic properties and act as a diuretic and mild laxative, (not as strong as senna pods or jamalgota).In the past they were used to promote menstruation, and purify the blood. An infusion of the leaves can be made into sap flakes and can be used as insecticide. An infusion or decoction of the leaves and flowers can help combat skin problems including acne. They were useful for their vitamin C content to prevent scurvy in the past when people tended to suffer from a vitamin C deficiency in winter.

  Nasturtiums have featured in many paintings including “La Ronde” by Henri Matisse, and just by looking at the pictures here you will no doubt see why they have been a feature in so many paintings. Monet had them in his garden at Giverney of course.

  The flower buds may be used as a substitute for capers, although you shouldn’t eat too many of them as they contain oxalic acid which is toxic. The flowers are delicious stuffed with cream cheese and the petals can be added to salads. You can make pickles with the seed pods in autumn too, and nasturtium and lemon butter to make a change from garlic butter, as it is good with fish and chicken.

NASTURTIUM SALAD

Ingredients

2 nasturtium flowers per person, washed and dried

cream cheese (depending on how many flower heads)

black pepper, freshly ground

2-3 cloves garlic

1 small Kos lettuce

½ red radicchio lettuce

4 tomatoes, roughly chopped

4 spring onions cut thinly into slivers

1 tbsp capers

black olives

fresh parsley sprigs to decorate

white wine vinegar

olive oil

Method

Mix the cream cheese with the garlic and freshly ground black pepper, then stuff the flowers with it.

Use whole leaves of the lettuces and decorate with other salad ingredients.

Mix 2 parts olive oil to 1 part white wine vinegar, add herbs or a little red chilli powder, or cayenne or paprika according to your preference, shake well and use as a salad dressing. Top with the stuffed flowers.

This has Taste and is a Treat.