BUTTERNUT SQUASH - HEALTHY WINTER FOOD: MEDICINAL BENEFITS AND USES OF BUTTERNUT SQUASH

BUTTERNUT SQUASH, CUCURBITA MOSCHATA

September marks the beginning of the butternut squash season, as well as the start of the pumpkin and other winter squashes hitting the shelves of your local market or supermarket. The butternut squash is one of the Cucurbitaceae family of plants and as such it is related to the pumpkin, cucumber, courgette, melon and watermelon, to name but a few of its many relatives.

  The butternut squash is one of my favourites with its orangey flesh promising lots of beta-carotene and lycopene, so I know it’s healthy and tastes good. It is rich in vitamins C and A; it also has vitamins E and K as well as a good number of the B-complex vitamins. It is also a source of Omega-3 fatty acid and Omega-6. As for minerals it is rich in magnesium, manganese and potassium and also contains calcium, iron, phosphorous and zinc with traces of selenium and copper. Tryptophan is one of the 18 amino acids in a butternut squash’s seeds and this helps produce GABA (Gamma-aminobutyric acid) needed for neurotransmitters in the brain to function well.  The polysaccharides in this squash have anti-inflammatory properties and are insulin-regulating, making this a good food for diabetics. The squash is also high in dietary fibre, adding bulk to our diets, so preventing constipation and thus helping to prevent piles and colon cancer. This also helps in a weight-reducing diet.

  It is heart-healthy as it has no cholesterol and vitamin A including that converted by the body from the polyphenolic flavonoids lutein and carotene, which have potent antioxidant actions. There is more vitamin A in the butternut squash than in the pumpkin, and this helps to prevent lung and oral cavity cancers and helps our vision.

  The seeds are edible, like the pumpkin seeds and can be eaten raw and roasted, so don’t throw them away when you prepare a butternut squash for cooking.

  In fact the first butternut squashes were cultivated for their seeds, and it is believed that the early squash was much less fleshy than the varieties we have today. It is thought that the butternut squash originated in Central America, in Mexico and Guatemala, and was consumed by ancient peoples there 10,000 years ago.

  You can cook this versatile squash in many ways, baked, boiled, steamed, casseroled, made into thin game chips (crisps); puree it for use in soups or as a spicy dip, with celery and carrot sticks to scoop it up with – there are lots of things you can do with one.

  Below is a recipe for baked butternut squash, to use with other vegetables and meats as a side dish. Check out the other recipes we have such as butternut squash with pecans, or topped with macadamia nuts, or substitute it for the pumpkin in the pumpkin and stevia recipe. Bon appetite!

BAKED BUTTERNUT SQUASH

Ingredients

1 large or 2 small butternut squash

olive oil

2 tbsps butter

salt and freshly ground black pepper

few sprigs of thyme stripped of leaves

few whole sprigs of thyme

1 tbsp cumin seeds

1 inch piece of cinnamon

¼ tsp grated nutmeg

Method

Preheat the oven to 180ºC/350ºF/gas mark 4.

Cut the squash in half lengthways and remove the seeds then cut each piece into quarters.

Grease a baking tray and put the quarters onto it cut side up.

Grind the cinnamon stick and sprinkle over the pieces along with the thyme, nutmeg, cumin seeds salt and freshly ground pepper.

Drizzle well with olive oil and dot with butter.

Bake in the oven for 40 – 50 mins or until the squash is tender and some parts are golden brown.

Scoop the flesh out of the rind if you wish (it’s edible too) and puree the flesh, or leaves as they are and serve.

This has Taste and is a Treat.

WILD SUGAR CANE, KANS GRASS: MEDICINAL BENEFITS AND USES OF WILD SUGAR CANE

WILD SUGAR CANE, SACCHARUM SPONTANEUM

Wild sugar cane is a weed in the Indian subcontinent and covers vast tracts of waste land. I thought it was a type of papyrus such as is found in the middle of carefully manicured lawns in Britain. I was clearly wrong. Wild sugar cane can be useful because it can be crossed with sugar cane, Saccharum officinarum to create a more disease resistant sugar cane. Because of its deep root system and rhizomes it is also useful in preventing soil erosion. It is a member of the Poaceae family of plants so is related to maize or sweet corn, black rice (other rice too), sorghum, millet, rye, oats, barley and wheat.

   Apart from being common in the Indian subcontinent it is also prolific in South Africa, Central America, the USA, the Middle East, tropical Africa, and South-East Asia as well as to the Pacific Basin.  It’s a tall perennial grass growing to heights of up to 4 metres. In India large tracts of arable lad have been abandoned to it because it is so difficult to get rid of. The roots and rhizomes go deep into the soil, and only if land is very well ploughed can they be got rid of. Unfortunately many villagers with land can’t afford a tractor.

  It has been used in traditional medicine in the Indian subcontinent for centuries, with its roots said to have astringent and emollient properties so it can soothe irritated skin and heal wounds. It is used to treat indigestion, and to relieve biliousness, as well as to cool the body. The leaves can be heated and used in a poultice to relieve the inflammation of painful joints, perhaps as a result of arthritis or rheumatism. It can also be used as a purgative and the aerial parts are supposed to have aphrodisiac qualities. In India it is used for erectile dysfunctions, gynaecological problems and respiratory disorders among other ailments.

  A decoction made from the roots and rhizomes of the wild sugar cane, or Kans grass as it is also known, is used to promote milk in breast feeding mothers and as a diuretic. A decoction of the top parts of the plant is used for blood disorders, haemorrhages and biliousness among other things. Modern clinical trials have been few and far between, but on study conducted in 2009 seemed to show that the plant can kill cancer cells in vitro and has antioxidant properties as well as having antibacterial ones.

 The leaves and stems of the plant can be utilized to make paper, as well as being used for thatch. They also provide a live hedge around small-holders’ vegetable patches. It is thought that this wild plant just may be the ancestor of sugar cane (Saccharum officinarum).

GINKGO BILOBA TREE - EXISTED BEFORE THE DINOSAURS: HISTORY, USES AND MEDICINAL BENEFITS OF MAIDENHAIR TREE

THE MAIDENHAIR TREE, GINKGO BILOBA

Darwin called this tree a “living fossil” and it is thought that it bridges the gap between ferns and cone-bearing trees. The leaves of Ginkgo biloba resemble those of the maidenhair fern, which graced many a bathroom in Britain in the late 1970s and early 80s. Fossilized leaves of this tree have been found dating back to 270 million years ago so it was on the planet before the dinosaurs. The oldest specimen recorded is 3,500 years and that’s a great age for a tree. It is the only plant in its genus, just as rock samphire is in its.

  The first Ginkgo biloba tree planted in Britain was in the first Kew Gardens and as people then didn’t know much about these trees, they planted it close to a wall for protection, later the wall was demolished, but the same tree is still standing. In 1773 Sir Joseph Banks oversaw several other ginkgo trees planted at Kew, and the original tree is one of the “Great British Trees” listed by the British Tree Council in a scheme which celebrated Queen Elizabeth II’s Golden Jubilee.

  The trees are native to a small area in China and were looked after by monks in temple gardens, for a thousand years. No one is sure whether China’s “wild” ginkgo trees are actually wild, or whether they were those planted by those ancient monks. They are highly revered because it is said that Confucius taught under a ginkgo tree. The trees are remnants of the last Ice Age and lived through that as well as the atomic bomb blast in Hiroshima in 1945. After that the ginkgo tree was the first to bud and one tree at Anraku-ji hill has scorch marks way up its trunk, as a result of the blast. The ginkgo is a real survivor. Its now extinct ancestors were Gingko adiantoide and Ginkgo gardneri.

  The tree was first recorded scientifically by Kaempfer in 1690, and prior to that we have its external uses documented by Lan Mao in his work, Dian Nan Ben Cao which dates back to around 1436 and the Ming dynasty. It was used to get rid of freckles and for skin and head sores. In 1505 Liu Wen wrote Tai Ben Cao Pin Hui Jing Yao which describes the internal use of the leaves to treat diarrhoea.

  Modern research has shown that the leaves have properties which can lower blood pressure and cholesterol levels and have some value in the treatment of angina pectoris. In the West the trees have been planted in plantations for use in medicines as Western research (there have been about 500 studies in the last 20-30 years) seems to have proved that the leaves and extracts from them are helpful in macular degeneration, improve the cognitive functions including age-related memory loss associated with Alzheimer’s and age-related dementia. They can also help in cases of depression, attention problems, information-processing and other neuropsychological problems. They also help with relieving PMT/PMS symptoms, tinnitus, vertigo, and in preventing altitude sickness. Studies have also found that they can arrest liver fibrosis associated with chronic hepatitis B and the bioflavonoids protect the cell walls and improve blood circulation. The leaves are also a help in cardio-vascular diseases.

  The trees change colour in autumn and the oldest one in China is 164 feet tall, so it makes for a spectacular sight in autumn. The trees flower and then produce a “nut” in a case which looks rather like a plum or greengage. The Chinese prize the fruit highly, although they have a foetid smell by all accounts. These only grow on female trees and I’m told that gardeners prefer male trees. The fruits are now eaten at weddings and festivals and are known as silver apricots or white nuts which can be found in canned. The Chinese traditional medicine system lays more store in the tree bark and the seeds than does Western medicine but the leaves are used for their aphrodisiac properties. The bark, leaves and seeds are used for a variety of ailments such as to heal wounds and inflammations, to strengthen the memory, for bronchial problems including asthma, for improved blood circulation and digestion. They are also used to halt incontinence and spermatorrhoea.

  The seeds have to be thoroughly cooked before they are eaten as they contain a toxin, but when roasted they are said to taste. Like pinenuts or sweet chestnuts.

  It is thought that the tree population was depleted due to deforestation, but even though there are no conservation projects to protect the ginkgo trees, there are so many planted around the world and their health benefits are widely known, so it is unlikely that they will face extinction at least in the near future.

CARNATIONS - FLOWER OF POETS AND WRITERS: HEALTH BENEFITS AND USES OF CARNATIONS

CARNATIONS, DIANTHUS CAROPHYLLUS

Carnations have been cultivated for at least 2,000 years, making it a little difficult to pinpoint where they originated, but it is probable that they came from the Mediterranean region, perhaps Greece. Theophrastus first gave them the name Dianthus, meaning flowers of the gods. They smell rather like cloves to which they are related, and they are also in the same family, Carophylliaceae, as soapwort, (Saponaria officinalis) and the soapnut, or reetha. If you simmer the carnation leaves in water you will get a solution which can be used to wash delicate clothes or your skin.

  It is thought that the original carnations were a rich dark pink although no one can be sure. The ancient Greeks used them in garlands and probably ate the edible petals too. In fact they can be substituted in preserves and syrups for rose petals. The petals, but not the bitter parts of the flower head are good in salads and used as garnishes They yield an essential oil used in aromatherapy to calm frazzled nerves and have a soothing effect although at one time the flowers were considered aphrodisiacs.

  In the late 17^th century, the countess of Dorset used carnations in her love potion which consisted of these flowers, bay leaves, marjoram, and lavender. Today the flower head can be dried and mixed in pot-pourri along with a few cloves, sandalwood, rose petals and your other favourite herbs and/or spices. They can also, when dried be placed in sachets and put in wardrobes and drawers to scent clothes and linen.

  Culpeper, in his Herball of the 17^th century had this to say of them; carnations “are gallant, fine, temperate flowers…they are great strengtheners of the brain and heart…” In Indian medicine systems they are considered to have anti-spasmodic properties, useful to stop stomach cramps, diaphoretic, promoting sweat in fevers and to reduce other fever symptoms. They are also regarded as a useful heart tonic and as a soothing herb for nervous disorders and stress. They are also thought to counteract the effects of some poisons. However there has been little clinical research to bear out these traditional uses.

  In the Language of Flowers carnations in general symbolize bonds of affection, health and energy, a fascination for another person and the message they sent was “Alas, my poor heart!” Pink carnations mean “I’ll never forget you!” while red ones symbolize admiration, while sending the message, “My heart aches for you.” Carnations are given on first wedding anniversaries and are traditionally worn as buttonholes at weddings. Oscar Wilde famously wore a green carnation and these are associated by the Irish with Saint Patrick’s Day.

 In Europe in traditional medicine carnations were used for nervous complaints and for the heart, while in China they are used to get rid of internal worms.

  The pink carnation is said by Christians to have sprung from the Virgin Mary’s tears, and so they symbolize a mother’s undying love for her child.

  Carnations have been candied and used in a liqueur as well as in cocktails. They are the state flower of Ohio- the red one, and have figured in May Day celebrations worn and thrown by the labour movement in various countries including Austria Italy and some of the countries formerly part of Yugoslavia.

  Shakespeare, Chaucer and Spenser called these flowers both gillyflowers and carnations according to the Encyclopedia Britannica, and Shakespeare coined the verb “incarnadine” from the Italian incarnardino, meaning carnation or flesh-colour, to express the idea of to stain carnation red in Macbeth.

  “Will all great Neptune's ocean wash this blood

Clean from my hand? No; this my hand will rather

The multitudinous seas incarnardine,

Making the green - one red.”  Macbeth, Act 2 scene ii.

In “A Winter’s Tale” he writes this line:-

  “Of trembling winter, the fairest flowers o' the season are our carnations, and streak'd gillyvors.” – (A Winter's Tale Act 4 scene.iii)

 Pablo Neruda the Chilean writer also uses carnation imagery in one of his 100 Love Sonnets

Sonnet XVII
”I don't love you as if you were the salt-rose, topaz
or arrow of carnations that propagate fire:
I love you as certain dark things are loved,
secretly, between the shadow and the soul.”

 Clearly they are a potent symbol in literature and not just that which is written in English. Here is an extract from a Takis Papatsonis poem taken from his second collection of poetry, Ursa Minor, published in 1944.

  “You have the courage to adorn yourself

    With carnations and I admire you.

    Not only because you are lovely

    And fresh and they become you

    But because you assume the wounds,

    You become the image of a legion new martyrs.”

  Carnations may not have been the subject of clinical research, but poets and writers have more than made up for this lack.