CALAMINT -"LET NO WOMAN BE TOO BUSY WITH IT": HISTORY, HEALTH BENEFITS AND USES OF CALAMINT

CALAMINT, CALAMINTHA OFFICINALIS

Calamint gets its name from the Greek kala or kalos meaning good; it is a ‘good’ mint because it was thought to have the power to drive away venomous beasts and especially the king of the serpents, the dreaded basilisk. (Remember Harry Potter?) It is a member of the mint or Labiateae or Lamiaceae family of plants and is closely related to both catnip and ground ivy and with horsemint, peppermint, purple, yellow and white dead nettles, marsh woundwort, the teak tree, marjoram, basil, Holy basil, oregano, savory, thyme, lavender, lemon balm, Scarlet bee balm as well as bugle, motherwort, self-heal, the chaste tree, Jupiter’s sage, wall germander, Fragrant premna and hyssop to name just some of its relatives.

  It is also known as Mill Mountain, Mountain Balm or Mountain Mint and Basil Thyme, and can be used fresh or dried- leaves and flowering tops in a calming tisane. It can grow to around a foot high and can be found on mountains, in hedgerows – virtually anywhere, although its light purple flowers are insignificant. These bloom around July and August and the leaves and are best collected at the end of July or just before, when they are at their peak. This tisane will help relieve flatulence and stomach problems. A conserve of the flowering tops was made and given for hysterical conditions.

  Nicholas Culpeper writing his herbal in the 17^th century had this to say of calamint: -

“Government and virtues. It is an herb of Mercury, and a strong one too, therefore excellent good in all afflictions of the brain; the decoction of the herb, being drunk, bringeth down women's courses, and provoketh urine; it is profitable for those that are bursten, or troubled with convulsions or cramps, with shortness of breath, or choleric torments or pains in the belly or stomach; it also helpeth the yellow jaundice, and being taken in wine stayeth vomiting; taken with salt and honey, it killeth all manner of worms in the body, it helpeth such as have the leprosy, either taken inwardly drinking whey after it, or the green herb outwardly applied; it hindereth conception in women, being either burned or strewed in the chamber; it driveth away venomous serpents. It takes away black and blue marks in the face, and maketh black scars become well-coloured, if the green herb be boiled in wine, and laid to the place, or the place washed therewith: being applied to the huckle-bone, by continuance of time it spendeth the humours which cause the pains of the sciatica; the juice, dropped into the ears, killeth worms in them; the leaves, boiled in wine, and drunk, provoke sweat, and open obstructions of the liver and spleen. It helpeth them that have a tertian ague, the body being first purged, by taking away the cold fits; the decoction thereof, with some sugar put thereto, is very profitable for those that are troubled with the overflowing of the gall, and also for those that have an old cough, and that are scarce able to breathe by shortness of their wind; that have any cold distemper in their bowels, and are troubled with the hardness of the spleen; for all which purposes both the powder called diacaluminthes, and the compound syrup of calamint, (which are to be had at the apothecaries,) are most effectual.”

Culpeper ends his description of its virtues with this warning: “Let no woman be too busy with it, for it works very violent upon the feminine subject”!!

  It was clearly used for a number of ailments, although the idea of using it as a contraceptive by “being either burned or strewed in the chamber” shows just how little the people of the 17^th century understood about such  practices. The “huckle-bone” is the hip bone.

  There have been numerous studies on the properties of calamint, and it should be pointed out that its volatile oil, found in the leaves can be used in cookery. Like peppermint it is also used to flavour some pharmaceutical products. The oil has been found to have “non-selective central nervous system-depressant “properties as far as rats are concerned that is. (Journal of Medicinal Food Vol.14 (3) pp292-300, “Chemical composition and biological activities of Calamintha officinalis Moench essential oil” Monforte M.T. et al. 2011.)

  Another study has shown that “Probably the gastroprotective effect depends on a synergistic action of all the compounds occurring in C. officinalis leaves, even if the antioxidant potential of the leaves plays an important role by removing damaging agents from the gastric mucous.” “Protective Effect of Calamintha officinalis Moench Leaves against Alcohol-induced Gastric Mucosa injury in Rats” Monforte M. T. et al. Journal of Phytotherapy Research 2010.

  Calamint also shows possibilities for diabetes sufferers, and probably more evidence to support the traditional use of calamint will be found in the future.

KAPOK TREE - SAVED FROM BEING ENDANGERED BY MAN-MADE STUFFING: HISTORY AND HEALTH BENEFITS OF THE KAPOK TREE

KAPOK TREE, CEIBA PENTANDRA 

The kapok tree towers over the others in its native rainforests in South America and has made its way to West Africa where it has established itself. It is thought that the seeds floated between the continents of South America and Africa. In other parts of the world’s tropics, this tree has been planted as in the 1940s the kapok it produces was in demand for stuffing soft furnishings, car seats and life preservers. Now synthetic materials are used and perhaps this has saved the Ceiba pentandra from near extinction. However it is in danger in Costa Rica where it is felled to make pallets.

  Luckily the wood is not highly prized in the West but is used by people where it grows for coffins, dugout canoes and carvings. The kapok is the silky fine hairs which are attached to the seeds which grow in fruit after the white or perhaps pink flowers have fallen.

  This tree used to belong to the Bombacaceae family but it has been moved to the Malvaceae family. It is related to Bombax ceiba, the red silk cotton tree, which also produces kapok, as well as to the dinner plate tree, hollyhocks, the musk mallow, common mallow, Indian or country mallow, marsh mallow, hibiscus, durian fruit and okra to name but a few of its relatives.

  In the rainforest it gives home and shelter to the bromeliads, frogs, birds and insects which find the nooks and crannies in its trunk very inviting. The flowers have a particularly unpleasant pungent odour which attracts the bats which are believed to pollinate it. The seeds in the fruit are oil-producers and this can be made into soap.

  The kapok tree has its medicinal uses too and these vary depending on where it grows, In Samoa the bark is used for asthma, while in the Philippines where trees were planted, the bark is regarded as useful for fever, as a diuretic, for diarrhoea and as a purgative. It is also applied to swollen fingers and wounds, while an infusion is used as mouthwash.

  A decoction of the flowers is given for constipation and an infusion of the leaves is used for coughs, hoarseness, catarrh and uterine discharge. The tender young leaves are used for gonorrhoea, as are the tender tap roots, which are also used in cases of dysentery. The unripe fruit is demulcent, emollient and astringent so useful to soothe the mucous membrane in cases of bronchitis and so on. A decoction of the roots is given for diarrhoea and chronic dysentery while the gum from the bark is astringent and styptic so good for wound healing. It is sometimes given in milk to children who have diarrhoea or who are incontinent.

  Clinical studies have shown that the stem bark has liver protective properties and the tree has antioxidant properties, (leaves and stem bark) while root extracts have been found to have anti-diabetic properties.

  This tree may have lost its raison d’être as far as  kapok for stuffing  goes, but it could have many health benefits for us.

SAVOY CABBAGE - THE KING CABBAGE: HEALTH BENEFITS AND USES: RECIPE - STIR-FRIED SAVOY CABBAGE WITH CASHEW NUTS

SAVOY CABBAGE, BRASSICA OLEOROSA (capitata var. saboude L.) 

The green cabbages are all descendants of a wild leafy cabbage which was cultivated so that it became a head (capitata) cabbage. It is believed that the Savoy cabbage was developed in the Savoy region in the 15^th century, which at the time encompassed parts of France, Italy and Switzerland. It is the crinkly-leaved cabbage which, like the red cabbage has unique health benefits if steamed or lightly sautéed. The savoy cabbage is closely related to the other members of the Brassicaceae or Cruciferae family which include broccoli, kale, kohlrabi, brussel sprouts and collard or spring greens.

  Cabbages may have come from China via Egypt into Europe, although they more likely were indigenous to the Mediterranean region and Greece, as there are wild mustard plants that grow near the sea which could have been ancestors. They were known to the ancient Greeks and Romans, who used them for both food and medicine as it was believed that cabbage could promote milk-flow in lactating women. However they were also regarded as a nuisance and not grown near grape vines as they were thought to impart their flavour to the vines and so spoil the wine. Nowadays, they are disliked by children because of their taste, but this can be disguised by trying our recipe below.

 You can also substitute steamed cabbage leaves for vine leaves as in our dolmades recipe.

  The cabbage was a staple food for European peasants between the 14^th and 19^th centuries, along with heavy dark bread. It is a winter vegetable and the Dutch and Germans fermented it and made sauerkraut which was eaten by Dutch sailors to prevent scurvy on the voyages of discovery to what is now Indonesia. Cabbage was introduced to North America by the early German settlers who also gave the continent sauerkraut.

  Writing his herbal in the 17^th century, had this to say of cabbages (‘coleworts’ include cabbage and cauliflower)

“Government and virtues. The cabbage or coleworts boiled gently in broth, and eaten, do open the body, but the second decoction doth bind the body: the juice thereof drunk in wine, helpeth those that are bitten by an adder; and the decoction of the flowers bringeth down women's courses. Being taken with honey, it recovereth hoarseness or loss of the voice: the often eating of them, well boiled, helpeth those that are entering into a consumption: the pulp of the middle ribs of colewort, boiled in almond milk, and made up into an electuary with honey, being taken often, is very profitable for those that are pursy or short-winded; being boiled twice and an old cock boiled in the broth, and drunk, helpeth the pains and the obstructions of the liver and spleen, and the stone in the kidneys; the juice boiled with honey, and dropped into the corner of the eyes, cleareth the sight, by consuming any film or cloud beginning to dim it; it also consumeth the canker growing therein. They are much commended being eaten before meat to keep one from surfeiting, as also from being drunk with too much wine, and quickly make a drunken man sober; for as they say, there is such an antipathy or enmity between the vine and the colewort, that the one will die where the other groweth. The decoction of coleworts taketh away the pains and achs, and allayeth the swellings of swoln or gouty legs and knees wherein many gross and watery humours are fallen, the place being bathed therewith warm: it helpeth also old and filthy sores being bathed therewith, and healeth all small scabs, pushes, and wheals, that break out in the skin; the ashes of colewort-stalk, mixed with old hog's-grease, are very effectual to anoint the sides of those that have had long pains therein, or any other place pained with melancholy and windy humours. Cabbages are extreme windy, whether you take them as meat or as medicine: but colewort-flowers are something more tolerable, and the wholesomer food of the two. The Moon challengeth the dominion of the herb.”

  The savoy cabbage has been shown to have unique health benefits, but only if steamed lightly or sautéed lightly. It is a good source of sinigrin which has been the subject of cancer research. The sinigrin found in cabbages converts in the body to allylisothiocyanate (AITC) a compound which has been found to have cancer-protective properties, particularly against bladder, colon and prostate cancers. However if you cook cabbage by long boiling it looses these health-giving properties.

  Savoy cabbage and other green cabbages have potent antioxidant properties perhaps due to the polyphenol compounds found in them. They are very nutritious containing vitamins A, C, E and K, and the B-complex vitamins, including thiamin (B1) and niacin (B2). They also contain the following minerals: apart from molybdenum they also contain calcium, a little copper, iron, potassium, zinc, magnesium, manganese, phosphorous, selenium and sodium and they also have all the amino acids as well as lutein and zeaxanthin, and choline. The amino acid, glutamine, is known to have anti-inflammatory properties, so as Culpeper says, could indeed take away the “pains and achs, and allayeth the swellings of swoln or gouty legs and knees.” Another constituent of the savoy cabbage, indol-3-carbinol, boosts DNA repair in the cells and appears to block the growth of cancerous cells.

  In Eastern Europe, cabbage is frequently cooked with juniper berries (4 is sufficient for four people) or caraway seeds (1 teaspoon for four people). However cabbage is usually boiled to death and so the nutrients and health-giving substances are lost. The best way of using a cabbage is to shred or chop it and then let it rest for 5 minutes before steaming or lightly sautéing it.

  Why not try this recipe for stir-fried savoy cabbage served on a bed of brown rice mixed with wild rice?

STIR-FRIED SAVOY CABBAGE AND CASHEW NUTS

Ingredients

¾ pound of savoy cabbage, shredded and left to settle for 5 minutes before frying

1 medium onion, finely chopped

3 garlic cloves, finely chopped

3 ounces cashew nuts (unsalted)

1 red pepper, finely diced

 ½ tsp chilli powder

1 tsp cumin seeds

freshly ground black pepper and salt to taste

1 tbsp sesame oil

3 tbsps olive oil

2 tbsps sunflower oil

METHOD

Heat the oils and add the onion and garlic, and fry until the onion is a pale golden colour.

Add the red pepper, spices, cashew nuts and cabbage and stir-fry for 5 minutes.

When the cabbage is wilted a little it is ready.

Serve on a bed of rice as suggested above.

This has Taste and is a Treat.

WOLFSBANE - ONE OF THE ACONITES: HISTORY AND USES OF NORTHERN WOLFSBANE

(NORTHERN) WOLFSBANE, ACONITUM LYCOCTONUM 

The northern wolfsbane is native to Europe and western Asia and is a member of the buttercup or Ranunculaceae family of plants. As such it is related to the Lesser Celandine, marsh marigolds, black cohosh, wood anemones and goldenseal. Wolfsbane was known to the ancients, and Pliny the Elder has a few suggestions about how it got the name Aconitum. His first suggestion is that it comes from the “port of Aconae, of evil repute for the poison called aconite” but the he says the word might be a reference to the rocky crags on which it grew which were barren. He further says that perhaps it came from the word akone which means whetstone, so-called because it has the same power to cause rapid death as whetstone had to “give an edge to an iron blade.”

  The plant is extremely toxic and its poison can be absorbed through the skin, so it is best avoided. This cautionary tale is told by Nikander, circa 130 BC: he refers to it as the “woman-killer” saying that Calpurnius Bestia was accused of killing women while they slept, by inserting his finger which was smeared with wolfsbane poison into their vagina or onto their vulva while they slept (?). The poison causes respiratory or heart failure resulting in death.

  Dioscorides writing his De Materia Medica in the first century AD describes two different plants, the first used in eye lotions to relieve pain, and to kill wolves, and this is believed to be wolfsbane. The second plant he describes is now called Monkshood, another member of the aconite family, which was also used to kill wolves. Perhaps these plants were the poison used in the “wolf peach” which was used as bait for wolves. Europeans believed that the tomato was the ancient wolf peach when it first arrived in Europe.

  These ancient writings are clearly the reason for the plant’s modern name, wolfsbane. (The bane, death or heavy burden of wolves.)

  This plant has yellow flowers whereas Monkshood, also called wolfsbane, has blue-purple ones. Yellow wolfsbane flowers between July and August, and can grow to over a metre tall. Reportedly the root has been eaten after boiling in Lapland, but even touching this plant is not recommended.

  The root has been used in traditional medicine systems after careful preparation, for a variety of illnesses, including for obstructions of the body’s organs, coughs, as a diuretic, and to promote sweating in fevers, as a sedative and stimulant.

  The key toxins in this plant are the alkaloids aconite and aconitine. You can become unwell simply by smelling the flowers, so don’t be tempted! Because of its distinctive, unpleasant taste there have been few reports of accidental death from ingesting wolfsbane. Richard C. Dart in his book “Medical Toxicology” has this to say of it: “Most poisonings occur when these plants are used in herbal remedies, or mistaken for parsley or the roots of horseradish or celery.” This is a reference to deaths caused by poisoning in Asia where the plant is used in herbal medicine.