BUCKWHEAT - A FALSE GRAIN AND GLUTEN FREE: HISTORY, USES AND HEALTH BENEFITS OF BUCKWHEAT: RECIPE BUCKWHEAT BALLS

BUCKWHEAT, FAGOPYRUM ESCULENTA OR F.SAGITTATUM

Buckwheat is not, as its name suggests a true grain, being the seed of a fruit; as such it is gluten-free and can safely be eaten by people with an intolerance to gluten which is found in cereal grains such as wheat. Buckwheat is a member of the Polygonaceae family of plants which makes it a relative of sorrel, rhubarb, Yellow dock, Red dock and common dock among others. It is a native of Asia and spread along the ancient trade roots into Pakistan and Afghanistan where a weedy species of tartary buckwheat (still grows wild in fields of oats, barley and rye. Tartary buckwheat (Fagopyrum tatoricum ssp. potanini) is a weedy variety which grows in the Indus Valley area and is called braw or brow in the local language of Baltistan.

   Buckwheat is rich in the flavonoid, rutin, a phytonutrient also found in the herb rue which is known to dilate blood vessels, so reducing capillary permeability and lowering blood pressure. It extends the action of vitamin C so to use buckwheat to its full health potential eat it with foods rich in vitamin C such as broccoli, brussel sprouts and carrots. Because it lowers blood pressure, buckwheat is a heart-healthy food and can help reduce the risk of cardio-vascular disease. It also assists in the treatment of varicose veins.Buckwheat also seems to help regulate blood sugar levels according to some studies.

  Apart from rutin, buckwheat contains all eight essential amino acids including lysine and ten others, and is rich in the minerals potassium, phosphorous and magnesium, and also contains selenium, zinc, copper, calcium and iron, as well as sodium. Vitamin B -complex vitamins are also present and these include B1, 2, 3, 5 and 6. It is also a source of Omega-3 and -6 fatty acids. These substances have potent antioxidant properties so can help fight the scavenging free radicals in our bodies which can damage healthy cells and lead to cancers. Buckwheat is high in dietary fibre, so it works to keep the digestive system healthy too.

  Buckwheat has been cultivated in China since the 10^th century and was introduced to Europe and Russia in the 14^th and 15^th century, when it was known as ‘Saracen’s corn’ as it is believed to have come to Europe when the Crusaders returned from the Middle East. It was introduced into the US by the Dutch at some time during the 17^th century.

  In Eastern Europe it has been used to make porridge or ‘kasha’ and blinis which are small buckwheat pancakes eaten with caviar. (They are good with smoked salmon, scrambled eggs, chives and crème fraiche too.) In Italy buckwheat is sometimes used to make gnocchi and pasta too, as it can be ground into dark or light flour. In France crepes are made from them.

  The name buckwheat comes from the Dutch ‘bockweit’ which means beech wheat, so named because of the shape of the seed which resembles a beech nut. The seeds are triangular in shape and can be any colour between tan-pink and dark brown. They can be roasted in which case they have an earthy, nutty flavour or unroasted, these seeds have a more subtle flavour.

   To cook buckwheat you should rinse it thoroughly under cold running water, and then use one part of buckwheat to two parts of liquid, either stock or water. This makes a good porridge or soup if you add some of the vegetables mentioned above, or any others rich in vitamin C. You need to bring the liquid, with the buckwheat in it, to the boil and then turn down the heat and simmer it far half an hour until the buckwheat is tender.

  Buckwheat has been used as flour mixed with buttermilk to promote a nursing mother’s milk flow, but there is a problem with it as it can cause light-sensitive dermatitis and itchiness.

  I first came across buckwheat in the early 1970s and this is a recipe I loved then

DEEP-FRIED BUCKWHEAT BALLS

Ingredients

2 cups buckwheat groats soaked overnight in 3 cups of water

2 -4 peeled grated carrots, depending on the size

1 large onion, finely sliced

4 cloves garlic, finely chopped

thyme

basil or oregano

1 oz ground, hulled sunflower seeds or melon seeds

1 beaten egg to bind the mixture

salt and freshly ground black pepper to taste

oil for deep-frying

Method

Drain the buckwheat and blend it a little, still retaining fairly large pieces, with the rest of the ingredients.

Mix in the egg and make into small balls.

Heat the oil to the same temperature needed to make French fries or chips, and drop the balls in one at a time.

You need to cook them for two or three minute, then remove from the oil, drain on absorbent paper and serve. (They should look like onion bhajis.)

These have Taste and are a Treat.

YELLOW DOCK IS NOT JUST AN INVASIVE WEED: HEALTH BENEFITS AND USES OF CURLED DOCK

YELLOW OR CURLED DOCK, RUMEX CRISPUS 

Yellow dock gets its name from the colour of its roots, and is also called curled or curly dock because of its crinkly-edged leaves. It is one of the Polygonaceae family of plants along with sorrel, common dock, red dock and rhubarb. Like rhubarb it has a laxative action so is good for mild cases of constipation. The root is used medicinally mainly with the leaves being eaten as a green vegetable either cooked or in salads. However as they contain oxalic acid, it isn’t a good idea to eat many of them. If you cook the leaves they need to be boiled in several changes of water or steeped in water before cooking, preferably overnight and the water changed several times. The stems can be peeled and the inner part eaten and roasted seeds have been used as a coffee substitute although as these are fiddly to harvest if you need a coffee substitute, use dandelion roots or chicory ones. The seeds may be eaten raw or cooked if you are prepared to persevere.

  Yellow dock and it relatives have been used for centuries and Nicholas Culpeper has this to say of Yellow dock’s properties and those of its relatives: -

 “the Yellow Dock root is best to be taken when either the blood or liver is affected by choler. All of them have a kind of cooling (but not all alike) drying quality, the sorrel being most cold, and the blood worts most drying. The seed of most of the other kinds, whether gardens or fields, doth stay laxes and fluxes of all sorts, the loathing of the stomach through choler, and is helpful for those that spit blood.

    The roots boiled in vinegar helpeth the itch, scabs, and breaking out of the skin, if it be bathed therewith. The distilled water of the herb and roots has the same virtue, and cleanseth the skin from freckles, morphewa, and all other spots and discolourings therein.”

   Traditionally the root has also been used to inhibit the growth of cancers although no medical evidence has supported this use.

  The root has been made into a decoction and syrup, with the decoction being used externally for skin problems such as weeping sores and acne. A powder can also be made form the root which can be dusted onto wounds and sores to help clean and heal them. Apparently an infusion of the root has been used for women who have problems with menstruation including period pains. For digestive purposes equal amounts of yellow dock root and sage can be made into a tisane and taken a cupful at a time. It has to be flavoured with honey though as the root has a slightly bitter taste.

  A syrup of yellow dock root is said to be beneficial for respiratory problems and diseases such as asthma and emphysema, while the decoction and infusion are diuretic and useful in the treatment of cystitis and urinary tract infections.

  The leaves contain vitamins A and C as well as some of the B-complex vitamins notably B1, B2, B3 and B6 and the minerals iron, potassium, and phosphorous.

  If you enjoy dying then the roots yield different coloured dyes, from yellow through to brown and dark grey.

  Yellow dock is an invasive plant in North America, southern parts of South America, and parts of New Zealand and Australia. It is native to Europe including the British Isles and to North Africa and Western Asia. Perhaps it would not be seen as such a pest if people knew how beneficial it could be if only they knew how to use it.

SCORZONERA OR BLACK SALSIFY - THE OYSTER PLANT: HISTORY, USE AND HEALTH BENEFITS OF SCORZONERA: SCORZONERA SIDE DISH RECIPE

BLACK SALSIFY, SCORZONERA HISPANICA

Black salsify is considered a superior vegetable to salsify which comes from Purple Goat’s Head, Tragopogon porrifolius, although the two are related coming as they do from the daisy (Asteracea family of plants). They both are sun-turners like sunflowers and both are believed to have origins in southern Europe. However the first written mention of Scorzonera comes in 1575 when it was seen in a market in Aleppo, Syria, which suggests that despite its botanical name (hispanica –Spanish) it actually originated in the Near East. Be that as it may it began to be cultivated in Europe in the 17^th century on a wider scale, although references to it in 1801 suggest that it was considered less viable a crop than salsify (white) as the latter was easier and quicker to manage.

  Black salsify seems to have got its botanical name scorzonera from the Latin meaning black root although there is a suggestion that it comes from escuerza, Spanish for toad. It was the herb used “against the toad” apparently. In folk medicine this plant was used for the bites of venomous creatures, although I am not sure that Spanish toads are venomous. ”Scorzon” is also Old French for snake. Whatever the case, the fresh leaves of the plant were used, bruised and crushed, for viper’s bites and to relieve the pain of these. In some parts of Spain the latex from the root and stems was put in milk as a cure for the common cold. The root itself is considered a general strength-giver and was recommended as a tonic for the stomach. Like the Jerusalem artichoke Black salsify or Scorzonera contains inulin, making it suitable for diabetics.

   Black salsify contains vitamins B2, riboflavin and B6 pyridoxine, along with vitamins C, A and E as well as the minerals potassium, manganese, calcium, phosphorous and iron. Its flowers are reputed to smell like cocoa, while the root is said to taste either like oysters or the heart of a globe artichoke. The whole plant is edible as the petals can be used in salads or as garnish, while the young leaves can be used as spinach and the young tender shoots, leaves and buds can be cooked and eaten as asparagus. The root can be eaten raw, grated in salads or cooked, and this is particularly good in a cheese or béchamel sauce. The young flower buds can also be cooked in egg dishes, in omelettes or scrambled eggs.

  You should wear rubber gloves while preparing the root as your hands will be discoloured after cleaning it. You should peel the bark, thinly from the white root and immediately plunge it in acidulated water, as it discolours when exposed to air. When you peel it put it in a saucepan in water with the juice of a lemon in it. For a simple how to cook recipe try the one in the Purple Goat’s Head post. In Greece this root is frequently used with peas and carrots and casseroled in the oven with them, and it also goes well with lettuces which have been wilted in butter. The recipe below is for Black salsify used as a side dish to accompany meat.

SCORZONERA SIDE DISH

Ingredients

4 large scorzonera roots, peeled and place in water with fresh lemon juice

1 juiced lemon

12 black peppercorns

4 or 5 sprigs fresh thyme or 2 tsps dried thyme

1 bay leaf torn but still intact

1 tsp coriander seeds, crushed

2 tbsps olive oil

1 tbsp butter

salt and freshly ground black pepper to taste

Method

Place the peeled roots in a pan with water and lemon juice, the black peppercorns, 3 sprigs of thyme (1 tsp thyme, dried) bay leaf, coriander seeds and a little salt to taste.

Bring to the boil then simmer until tender (about 30 minutes).

Remove the roots from the liquid cool and cut them into small pieces, of equal size.

Heat the olive oil in a frying pan and sauté the salsify , seasoning it with the rest of the thyme and freshly ground black pepper.

Cook, stirring until it is golden-brown.

Add the butter and toss until the butter foams.

Remove from the heat. Drain on absorbent paper and serve hot.

This has Taste and is a Treat.

SALSIFY - ROOT VEGETABLE FROM PURPLE GOAT'S BEARD: HEALTH BENEFITS AND HOW TO COOK SALSIFY

SALSIFY, PURPLE GOAT’S BEARD, TRAGOPOGON PORRIFOLIUS

Salsify is the edible root of the Purple Goat’s Beard plant which is native to Europe. It is a close relative of the yellow goat’s beard, which also has an edible root. Both plants are related to the dandelion and salsify was a popular vegetable in the 16^th century, although its use fell into decline in the 20^th century. However it has had a resurgence in popularity as people have rediscovered its oyster-like flavour. In some places it is known as the Oyster plant or the Vegetable oyster plant. It is a member of the Asteraceae or daisy family of plants, and the purple flower looks a little like the globe artichoke. In fact, it can be substituted for artichoke hearts, or asparagus. It has a nutty flavour and the root contains inulin just like the Jerusalem artichoke, making it good for diabetics.

  The roots grow in clumps and are beige-white. They are best left in the soil until you are ready to use them, but if you buy them you should use them that day, although you can keep them in a cool dark place and cover them with sand, as you might a chicory root.

  The whole plant is edible and the petals are good in salads. The root can be grated and added to salads too and can be chewed like chewing gum. You can sprout the seeds to and add them to salads or sandwiches- they are good with eggs. The flowering shoots and the young shoots before the flowers appear can be cooked and eaten like asparagus. It is said that the roots have diuretic properties, so perhaps you shouldn’t eat too many of them.

  The word salsify has an interesting history and probably comes from the Latin, solsequium or sun-following as, like the sunflower, the purple flowers turn to follow the sun. In Old Italian, salsifica was the name of this vegetable, and this means salt (sal) and rub (fricare) and clearly this is close to salsify. This salsify is said to be inferior to black or Spanish salsify, although it is very palatable.

  It has been used in medicine to remove obstructions of the gall bladder and for jaundice, and is believed to be good for sufferers of arteriosclerosis and high blood pressure.

  The 17^th century herbalist, Nicholas Culpeper had this to say about Purple Goat’s Beard:-

 “The virtues of this are the same as the other, only less pleasant, therefore more bitter, astringent, detersive and medicinal. This, however, may be eaten in great quantities, and so will be useful in chronic complaints. The roots are particularly specific in obstructions of the gall and the jaundice; the best way to use them is stewed like chardoons (cardoons).”

   To cook them you first need to clean the roots under cold running water and peel them, putting the pieces of salsify in cold water with a squeeze of fresh lemon juice in it. You should cut them into short pieces and put them in boiling water and simmer them for about 30 minutes or until they are tender. Then drain the pieces of salsify and sauté them in a little butter. You can also then put them in a béchamel sauce and top with cheese to brown in a moderate oven. In Greece they are sometimes served in avgolemno sauce (egg and lemon sauce) and are also served cold with carrots and peas in a vinaigrette dressing. It is low in calories but contains lots of dietary fibre, vitamins B2 riboflavin, and B6, folate and the minerals potassium, magnesium, iron and calcium.

  Why not try this root vegetable and let us know what you think?