DULSE "COMMENDED AGAINST WOMEN'S LONGING":HISTORY AND HEALTH BENEFITS OF DULSE

DULSE (SEAWEED), PALMARIA PALMATA  

Dulse is an edible seaweed as is baldderwrack, laver bread and Irish moss or carrageen, and is a reddish purple colour as is the seaweed from which we get agar-agar. It has been harvested since prehistoric times along the North Atlantic coasts, although was not as popular in North America as it was in Europe. This is changing, however, as people are beginning to understand the health benefits of dulse.

  This seaweed is known as creathnach in Irish Gaelic and dilysg in Welsh; it is known as Sheep’s Weed in Scotland and is sometimes also called dilse. This seaweed features in Icelandic sagas, which is not surprising as it grows in abundance around the Icelandic coast, and in one a hero was given dulse and milk to lull him to sleep so that he could be more easily killed. In Welsh legends it features in the Mabinogion of Math, when Math the enchanter builds a boat from dulse.

  It has an interesting history in Ireland, particularly in Galway where it was considered a hangover cure. In Threlkeld’s herbal 0f 1726 this is written about dulse:-

 “ But in Dublin men chew it like Tobacco when dry, carrying it in their Pockets for that end, which destroys worms and gives a Relish to Beer, as Anchoves or Olives to wine; it is commended against women’s longing.” (?!)

  It is still sold in Galway, I’m told, in fishmongers and greengrocers.

  There is a 12^th century Irish poem about the duties of monks which mentions dulse, and roughly translated it goes thus:-

    “A while gathering dilisk (dulse) from the rocks,

     A while fishing,

     A while giving food to the poor

     A while in a cell.”

  Dulse is found clinging to rocks and is harvested at low tide between the months of June and September, but is unpalatable when fresh as it is tough and leathery. It has to be dried, preferably in the sun, although it can be done in a microwave. You can add it to winter salads of carrots, white cabbage, onions and raisins, or cook with it, putting it in soups or breads and so on.                                     

  In the past it was used to get rid of intestinal worms, to stop constipation as well as to prevent scurvy, as it contains vitamins A and C as well as some of the B-complex vitamins and vitamin E As for minerals it is rich in iodine (as you would expect from a seaweed) along with calcium, potassium, manganese and zinc.

  It has been shown t stimulate the thyroid and adrenal glands, thus improving circulation and it can also help lower blood sugar levels and provide a sense of well-being when snacked on. It is high in protein and a good source of dietary fibre, and can now be bought dried in flakes, which can be eaten raw or used in cooking. It is also believed to be good for the proper functioning of the spleen and pancreas.

  Dulse is also used commercially as a thickening agent and in cosmetics, as it is nutrient rich and so helps improve the quality of the skin. In fact you can make your own exfoliating scrub with dulse flakes mixed with olive or coconut oil.

  You may like to try this recipe for dulse and asparagus soup.

DULSE AND ASPARAGUS SOUP                                                 

Ingredients

25 gr. dried dulse (soaked for 10 minutes)

1 bunch green asparagus spears, steamed or boiled

2 medium potatoes, boiled and peeled

1 tsp fresh lemon juice

750 ml. milk

freshly ground black pepper
(Optional spices:; cumin seeds, chilli powder or green Tabasco sauce a little root ginger finely grated)

Method

Cook the dulse in water for 10 minutes. Strain and add lemon juice and black pepper.

Blend the cooked asparagus and potatoes in some of the milk.

Stir  the blended mixture into the dulse, in a large pan and heat until boiling. Turn down the heat and simmer for 10 minutes, stirring frequently to prevent a skin forming on the top.

If you are using spices, dry fry the cumin seeds and add them to the blender with the dulse, asparagus and milk along with the chilli and grated ginger.

Serve with fresh crusty bread.

This has Taste and is a Treat.

LUNGWORT OR OAK MOSS: HISTORY AND HEALTH BENEFITS OF LOBARIA PULMONARIA

LUNGWORT MOSS, OAK MOSS, OAK LUNGWORT, LOBARIA PULMONARIA  

Lungwort moss is sometimes confused with the herb lungwort (Pulmonaria officinalis), although they are not at all related. Lungwort moss is a member of the Lobariaceae family of lichens or mosses and grows on tree barks or on rocky surface, although you find it rarely on the latter. It doesn’t derive nutrients from the tree it lives on but from the sun. It is found throughout the northern hemisphere, but is becoming rare and is threatened in Switzerland because of air pollution and the felling of forests.

  Lungwort moss grows on oak, ash, beech, rowan, willow and hazel trees in Europe and is thought to be an indicator of ancient forests. It can also be found on other species of tree. In Britain it is found now in Wales, Scotland and south-west England and the Lake District, but is rarely found in other areas.

   In the Renaissance in the Doctrine of Signatures it was believed that plants which resembled parts of the human body would cure the part of the body they closely resembled. Some of these associations appear today to be flights of fancy, but in the case of both lungworts, it has been found that they do in fact have lung healing properties. It has antibiotics in it which act against the bacteria that cause tuberculosis and other lung and chest infections.

    The thallus which is the part of the lichen that sticks to the bark of the tree which is its host, has been found to have wound-healing properties, as it has anti-septic actions and has also shown to have anti-ulcer and anti-inflammatory properties. One study has indicated that extracts of the plant are gastro-protective possibly due to its ability to reduce oxidative stress and its neutrophil infiltrates.

  In traditional medicine in the Indian subcontinent it is used for haemorrhages and eczema.

  Writing in the 17^th century, the English herbalist, Nicholas Culpeper has this to say of it:-

“Government and virtues. Jupiter seems to own this herb. It is of great use to physicians to help the diseases of the lungs, and for coughs, wheezings, and shortness of breath, which it cures both in man and beast. It is very profitable to put into lotions that are taken to stay the moist humours that flow to ulcers, and hinder their healing, as also to wash all other ulcers in the privy parts of a man or woman. It is an excellent remedy boiled in beer for brokenwinded horses.”

  He also mentions that it grows on oaks and beech trees.

  Lungwort moss is a source of natural dyes, and provides food for slugs and snails, and for caribou and moose too.

   It has been combined with coltsfoot or horehound in traditional medicine for effective treatment of bronchitis.

LUNGWORT - ANCIENT USES BORNE OUT BY RESEARCH: HISTORY AND HEALTH BENEFITS OF LUNGWORT

LUNGWORT, PULMONARIA OFFICINALIS  

Lungwort is a herb in the Boraginaceae family, so is a relative of borage, comfrey, the alkanets, fragrant manjack and lasora as well as viper’s bugloss among many others. There is another plant called lungwort, (Lobaria pulmonaria) but that is a moss or lichen which is also called oak moss, because it grows on or under oak trees.

The flowers of this lungwort look like those of comfrey but the plants are distinguishable very easily by the leaves. The flower buds begin pink, a then as they mature turn to lilac, with both colours seen on the same stem. They are called Soldiers and Sailors for this reason; they are also called Jerusalem Cowslips, because of the shape of the flowers, I suppose.                                     

  In the Mediaeval Doctrine of Signatures, herbalists believed that plants looked similar to the parts of the body they could be used to cure. The leaves of the lungwort plant looked to these early herbalists like lungs, as they decayed, and so they were used to cure lung problems. As it happens, modern research has discovered that the plant is indeed a useful remedy for lung problems.

  An infusion of the leaves of this lungwort is used to help coughs and catarrh. Use a tsp of dried herb to a cup of boiling water and leave to steep for 15 minutes before straining and drinking. This is said to be beneficial for inflammation and lung problems.

   The leaves can be eaten raw or cooked, although they are mucilaginous and so not to everyone’s taste, as they are slimy when cooked (cook like spinach).The plant is used to flavour vermouth, and mixed with coltsfoot is a common cough remedy in herbal shops. This mixture is also said to be excellent for children’s whooping cough.

  The plant contains allantoin which is known to have wound healing properties so this supports the plant’s traditional use for skin problems such as eczema. The plant also has antibiotic properties which means it can kill the bacteria which cause lung and chest infections. It also contains the bioflavonoids, quercetin and kaempferol and research has shown that it exhibits some anti-tumour activities.                                                         

   The plant has also been used in traditional medicine to treat kidney problems and gastro-intestinal ones too- As it has astringent properties it should be a useful agent against diarrhoea. However it is not advised to take the plant internally as it contains pyrrolizidin alkaloids.

   Lungwort is believed to have originated in Central Europe and is now naturalized in Britain where it was cultivated for its ornamental value and its health benefits. If you harvest it, this is best done in springtime, and you should harvest only the young leaves and dry them for later use. However, if you do this, make sure that you are not breaking any laws, and only take the herb under the supervision of a physician.

RED HOT POKERS: TALL GARDEN PLANTS WITH HEALTH BENEFITS

RED HOT POKER, KNIPHOFIA UVARIA

I grew up with red hot pokers and goldenrod in the garden, both wonderful plants for bees, and the red hot pokers I know now are full of nectar. In South Africa, where they are a native species, they are eaten and are said to taste like honey. There are many species of these plants which are also called the Torch Lily or Tritoma, some are yellow and lime green others white, but K. uvaria is red-orange with tinges of yellow on the lower flowers.

   They stand tall and are impressive garden flowers in the same way as lupins and hollyhocks are. They are grown in Europe for their beauty and curiosity value, as well as to make an impressive backdrop for smaller flowers. The leaves are evergreen in most species, although in some they die back to grow again in the following year and the flower spikes can grow to around six feet tall.           

  They are members of the sub-family Asphodelaceae and the family of the Xanthorrhoeaceae, and as such are related to the asphodel, bog asphodel and aloe vera. In fact they were thought to be members of the aloe family at first, and were in the genus Aloe uvaria.

   In South Africa the juice of the flowers from this plant is used in cosmetics, and the root is used as a cleanser for the skin to rid it of spots and other skin eruptions. The root is also used in traditional medicine as a medicine to cleanse the uterus and so prepare it for pregnancy.

  An infusion of the root of some Kniphofia species is used for chest complaints such as asthma and bronchitis. Other species figure quite prominently in traditional medicine. Although this one has limited uses it would seem.                                                     

  The Kniphofia genus was named after a distinguished 18^th century German professor at Erfurt University, Johann Hieronymous Kniphof (1704-1763). It consists of more than ten species, which are mainly found in South Africa, although there is one native of Yemen and two or possibly three native to the island of Madagascar. K. uvaria is an invasive weed in some parts of Australia where it was introduced previously as a garden plant.

GARDEN CRESS- SALAD HERB: HEALTH BENEFITS OF GARDEN CRESS

GARDEN CRESS, LEPIDIUM SATIVA 

Garden cress has naturalized in Britain, but may have originated in Iran. It is cultivated across south Asia and is used both as food and medicine. It is a member of the Brassicaceae or Cruciferae family of plants and so is related to savoy cabbage, mustard, cauliflower, red cabbage, kale, kohlrabi, watercress, nasturtiums, field penny cress, broccoli, turnips, swede, horseradish, shepherd’s purse, scurvy-grass and flixweed and many other plants.

  Along with scurvy-grass it is antiscorbutic with a high vitamin C content and also contains good amounts of vitamin A. It also contains the minerals iron and calcium and three of the B-complex vitamins, B1 (thiamin), B2 (Riboflavin) and B3 (niacin).

  It tastes peppery a bit like a peppery parsley, or watercress, and is useful if added to salads in small amounts. The fruits of the plant look a little like capers.         

  It has been shown to be helpful in the treatment of asthma and bronchitis which are two traditional uses for the seeds, which contain oil which is edible and can be used for lighting. Studies have shown that the plant has analgesic (mild pain relief) and anti-inflammatory properties, as well as helping to lower blood pressure. A paste made from the seeds has been used for centuries for relief from rheumatic pains when applied externally on joints. The same paste is used for skin problems.

  In Ayurvedic medicine it is to prevent post-partum problems, and to increase the milk flow in breast-feeding mothers. However the seeds should not be use during pregnancy. In Arabic the herb is known as “Hab–al-Rashood” or “Thufa” and a cold infusion of the seeds is used in some Arab countries to relieve asthma and bronchitis.

     The seeds are also reputed to have aphrodisiac qualities and to improve the quality of a man’s sperm. The plant has diuretic properties and is an expectorant. The woody root has been used to treat secondary syphilis traditionally in Asia.

  One study by F. Kassie published in 2002 showed that the juice or sap of the plant had chemopreventive effects, and it was said that the amounts of the juice needed for these effects to be felt was the same as the amount in the herb used in a salad and eaten in normal amounts.

  There have been several studies of this plant and some are ongoing as they have prove of interest to the medical fraternity.

  The fresh or dried seed pods of the plant may be eaten and used as a condiment or as a flavouring for soups and sauces. The seeds can also be sprouted and used in salads. This may be a good addition to a garden!

BEAR'S BREECHES OR OYSTER PLANT: HISTORY AND HEALTH BENEFITS OF ACANTHUS MOLLIS

BEAR’S BREECHES, OYSTER PLANT, ACANTHUS MOLLIS 

Bear’s breeches is a fanciful name given to this plant which has flowers rather like those of snapdragons. They are pollinated by bees which have to force their way between the top and bottom parts of the flower. They are not relations of snapdragons however, as these are in the Acanthaceae family of plants, so are related to the Marsh Barbel among others.

   Bear’s breeches are native to the Mediterranean region and are cultivated in Britain, although some appear to have naturalized in Cornwall. In the 17^th century, these were called Brank-ursine, meaning bear’s claws, which referred, possibly, to the shape of the flowers. They contain mucilage and tannin, which makes or rather made them useful in traditional medicine systems in Europe.                                                                           

  The plant has been used as a wound healer and internally taken to soothe the mucous membranes in the digestive and urinary tracts. The crushed leaves have been used in poultices and placed on burns or scalds to relieve the pain. The plant has astringent qualities and has been used to treat diarrhea and to heal wounds, as well as being used to clean wounds. It has been taken internally to purify the blood and to calm the stomach. It is also said to have expectorant properties.

  The 17^th century herbalist, Nicholas Culpeper has this to say of the plant he called Brank-ursine: -

“Government and virtues. It is an excellent plant under the dominion of the Moon; I could wish such as are studious would labour to keep it in their gardens. Its leaves being boiled, and used in clysters, is excellent good to mollify the belly, and make the passage slippery; the decoction, drunk, is excellent good for the bloody flux: the leaves being bruised, or rather boiled and applied like a poultice, are exceeding good to unite broken bones, and strengthen joints that have been put out; the decoction of either the leaves or roots being drunk, and the decocted leaves applied to the place, is excellent good for the king's evil that is broken and runneth, for by the influence of the Moon it reviveth the ends of the veins which are relaxed; there is scarcely a better remedy to be applied to such places as are burnt with fire than this is; for it fetcheth out the fire, and healeth it without a scar; it is also an excellent remedy for such as are bursten, being either taken inwardly, or applied to the place; in like manner used, it helps the cramp and the gout; it is excellent good in hectic fevers, and restores radical moisture to such as are in consumptions.“

  Perhaps this plant’s claim to fame is as a motif at the top of Corinthian columns. Vitruvius write in his treatise “On Architecture” that there was a maiden from Corinth who died of a disease. Her grieving family had a monument made to her and her nurse took a basket, filled with the goblets she had loved in life to her grave. She inadvertently placed the basket with a tile covering it to protect the goblets from the ravages of the weather, on a root of Acanthus (mollis or spinosis), so in spring, the plants put forth its leaves and twined them around the basket. The people who passed remarked on the beauty of this and praise the architect who was thus inspired to make other columns for the Corinthians and so the fashion for such columns and their distinctive motif was begun.

  Inspired by these columns the artists of the Renaissance incorporated the leaf from the columns into some of their sculptures and architecture too. Bear’s Breeches thus is important in the history of architecture.

SHIITAKE MUSHROOM - ONE OF THE HEALTHIEST: HEALTH BENEFITS OF SHIITAKE

SHIITAKE MUSHROOMS, LENTINULA EDODES

Shiitake mushrooms have been used in Chinese traditional medicine for thousands of years, and so are classed as medicinal mushrooms rather than culinary ones. They have become a symbol of longevity in Asia because of their health-giving properties.

  They can be used in much the same way as the ubiquitous white mushroom you find on every supermarket shelf, but they have a meaty texture, somewhat like chanterelles and oyster mushrooms but they are highly-prized in Asia, much as we prize truffles and morels in the West. They are relatively small when compared to the Giant puffball.

  Shiitake means wood mushroom, or rather Shii refers to the tree in Japan on which these mushrooms grow naturally, and take means mushroom in Japanese. These mushrooms are also known as “Black Forest mushrooms” as they also grow there in Europe. You can now buy logs impregnated with shiitake spores and grow your own. If you buy fried shiitake you should soak them in hot water to reconstitute them before cooking them or putting them in salads - you can eat them raw.                                                                                     

  Shiitake contain several B-complex vitamins- B2, B3, B5 and B6, and the minerals, magnesium, manganese, phosphorous, selenium, copper and zinc, along with all the 8 essential amino acids, protein and dietary fibre.

  Perhaps the best way of eating these meaty mushrooms is to sauté them for 7 minutes in olive oil to bring out their best flavour and maximize the health-giving nutrients. You can try the side dish recipe below.

  The American Cancer Society has said that lentinam, which is found in shiitake mushrooms, can reduce and slow the growth of some cancer cells and at the same time it boosts the immune system to combat these unwelcome cells too. More trials on humans are needed for us to discover if shiitake mushrooms and their constituents can help in our fight against cancer.

  Selenium, zinc and manganese all have antioxidant properties as do some of the other constituents of these mushrooms, and these combat the scavenging free radicals which can turn cells cancerous. These mushrooms may offer protection from breast, prostate and colon cancers.

  Extracts from the mushrooms have been found to possess antifungal, antibacterial and anti-virus (including HIV-1) properties.

  Shiitake mushrooms can also help prevent rheumatoid arthritis according to one study, and others have shown that they might help with lowering blood cholesterol levels and cardio-vascular diseases, perhaps helping to prevent atherosclerosis.

  Lentin, a protein found in these mushrooms has anti-fungal properties and helps to inhibit the proliferation of cancer cells. L-ergothioneine found in these has potent antioxidant properties.

  If you have gout or kidney problems, be careful - these mushrooms contain purines - you should not eat very many of them in your diet.

SHIITAKE SIDE DISH                                                      

Ingredients

250 gr fresh shiitake sliced,

1 large onion thinly sliced,

3 cloves garlic, peeled and finely chopped,

freshly ground black pepper and salt to taste

Chilli powder and 150 gr fresh tomatoes, chopped, handful of fresh parsley optional

Olive oil or sunflower oil for frying (or a mixture of both)

Method

Heat the oil(s) in a pan and then add the onions (with the chilli powder if using). Cook over a high heat for 2 minutes then lower the heat, stir and let them sweat, covered for 5-10 minutes.

Add the garlic and mushrooms and fry for a further 2 minutes or until the onions are soft. Season to taste.

(If using the other optional ingredients add them after 2 minutes of putting the garlic and mushrooms in the pan.)

Serve as a side dish with any meat or game.

This has Taste and is a Treat.