GARDEN PATIENCE, MONK'S RHUBARB - ONE OF THE DOCKS: HEALTH BENEFITS OF PATIENCE DOCK

MONK’S RHUBARB, GARDEN PATIENCE, HERB PATIENCE, RUMEX PATIENTIA    

Monk’s rhubarb, or Patience dock, herb patience or common garden patience, is a member of the Polygonaceae family of plants. It is closely related to Yellow dock, common dock and red dock or bloodwort, arrowleaf dock or Khatti buti, sorrel and wood sorrel. As a member of the Polygonaceae family it is related to water pepper (hot arssmart), bistort, Lady’s Thumb, water smartweed and buckwheat.

   Monk’s rhubarb is native to continental Europe but has naturalized in some parts of Britain.                                                      

  This dock is eaten as a leafy green vegetable in Eastern Europe, as spinach is. You can eat it cooked or raw, but as this genus is known to contain oxalic acid, it is better to have it cooked as cooking reduces the amount of acid in the plant. It can be used as a salad green, although it is best to mix it with other green leaves such as sorrel for a better flavour, and it can be cooked and pureed. The plant flowers in June and July with its seeds ripening in August. The young leaves appear early in the year and are best eaten at this time. Monk’s rhubarb can grow to heights of around five feet and has a spread of around 18 inches.

  The root of the plant and leaves have antioxidant properties and the root has a little effect on the symptoms of diabetes. Dye may also be obtained from the roots.

   An infusion of the root has been used in traditional systems of medicine to relieve constipation and the juice of the plant in the root infusion is used for skin problems. The leaves, rubbed in the mouth are said to afford some relief from sore throats.

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

“A dram of the dried root of Monk's Rhubarb with a scruple of Ginger made into powder, and taken fasting in a draught or mess of warm broth, purges choler and phlegm downwards very gently and safely without danger.... The distilled water thereof is very profitably used to heal scabs; also foul ulcerous sores, and to allay the inflammation of them....”

  He also says “This is a Dock bearing the name of rhubarb for some purging quality therein, … and points out this is not a wild dock, but a cultivated one in Britain. That being so, he says this about docks in general:-   

           "Government and virtues. All docks are under Jupiter, of which the red dock, which is commonly called blood-wort, cleanseth the blood, and strengthens the liver; but 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 bloodworts most drying. ... The seed of most of the other kinds, whether the gardens or fields, do stay lasks 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 have the same virtue, and cleanseth the skin from freckles, morphew, and all other spots and discolourings therein.

  All docks being boiled with meat, make it boil the sooner; besides, blood-wort is exceeding strengthening to the liver, and procures good blood, being as wholesome a pot-herb as any that groweth in a garden; yet such is the nicety of our times, forsooth, that women will not put it into a pot, because it makes the pottage black; pride and ignorance (a couple of monsters in the creation) preferring nicety before health."
I particularly like his social commentary!

  

ROCKFOIL, ZAKHM-E-HAYAT ONE OF THE SAXIFRAGE FAMILY: HEALTH BENEFITS AND USES OF ROCKFOIL

ROCKFOIL, BERGENIA CILIIATA 

Rockfoil is in the Bergenia or begonia genus of plants and a member of the Saxifragaceae family, although it is not related to the lesser and greater burnet saxifrages which are in the carrot family of Apiaceae or Umbelliferae family of plants. It is native to the Indian subcontinent and a close relation of Bergenia cordifolia Purpureae which is cultivated in Britain in gardens. I never liked this plant which grew in a neighbour’s garden as it reminded me of a cabbage (and like most children I didn’t like the taste of these green vegetables).

  This plant has several synonyms for its genus which include Bergenia ligulata, Saxifraga ciliata, and several others. It is used in medicine in several countries including Nepal, Tibet, India and Pakistan. It grows to heights of only a foot and has a spread of one foot and eight inches. In Urdu the plant is called Zakhm-e-Hayat, although this name is given to several of the saxifrages.

  The pink-white flowers are boiled and then pickled, and the leaves and roots are used in medicinal preparations. For external use the root is crushed slightly and applied as a poultice to sores and abscesses and other skin eruptions, and is also thought to relieve the pain of backaches. A paste made with the roots is applied on wounds and skin infections as it has an anti-inflammatory effect.

  The root can also be used for diarrhoea as it is astringent and contains tannin, and is used as a tonic during a fever, and it is often prescribed for lung and chest infections including asthma.

   The root powder is massaged into the gums of teething infants and young children to take away the pain. However the roots are primarily used for urinary calculus and kidney stones, as it has a lithotropic effect and is also a diuretic, which means that the dispersed stones can easily flow out of the body in urine. In some parts, the root powder is used as a treatment for diabetes mellitus and as an antidote to opium poisoning.

  Other uses for the root include menstrual problems, heart disease, vaginal discharge and diseases and for the protection of the spleen.    

  It can be combined with shilajit (mineral pitch), pippali (long pepper), cardamom and rice water to stop cystitis. It is given to disperse kidney stones either alone or mixed with Puncture vine (Tribulus terrestris).

  The expressed juice from the root is dropped into the ear for earaches, and is also used on piles and as an expectorant for coughs and so on. In Nepal either the powdered root or the juice is used for urinary tract problems.

  The root contains bergenin, which has anti-inflammatory effects and may be used in future in the treatment of arthritis and neobergenin which has potent immunomodulatory effects according to research.

  The plant has also been shown to have antibacterial, antifungal and anti-inflammatory properties, and most of its traditional uses have been vindicated by research

MANGEL-WURZEL - CONFUSING VEGETABLE: HEALTH BENEFITS AND USES OF MANGEL-WURZELS

MANGEL-WURZEL, BETA VUGARIS 

The mangel-wurzel conjures up images of country bumpkins with a broad West Country accent in the popular British imagination. I always thought it was some kind of swede, but it seems others believed it was a large type of turnip none of these is correct, however, as it is a type of beet, though not quite like the red beetroot or sugar beet.

   It is not just these misconceptions that have surrounded the mangel-wurzel; another is about its name. Culpeper refers to it as the “root of scarcity”, drily commenting that it is found in abundance. This name comes from a confusion with the German, from which “mangel-wurzel” comes. Mangel does indeed mean scarcity, but that is a corruption of the German words Mangold, meaning beetroot with wurzel meaning root. It is mainly grown as animal fodder but we can eat the young, small mangel-wurzels which can be cooked like beetroot or turnips, or for that matter any other root vegetable.

   The leaves, like those of beetroot are particularly good for nutrition as they contain iron and vitamin C- another antiscorbutic in the same way as spinach, scurvy-grass and samphire are. They have been used as a blood purifier and for their diuretic properties.                                       

  Of course these vegetables have a place in English literature, and Somerset Maugham epitomizes the popular belief about them in “Of Human Bondage” when this is said, clearly showing that a “townie” does not fit in with rural life:-

  ‘“I can see you in the country,” she answered with good-natured scorn, “Why, the first rainy day or hard winter you’d be crying for London.” She turned to Philip, “Athelny’s always like this when we come down here. Country! I like that! Why he doesn’t know a swede from a mangel-wurzel.”’

  Some proponents of the vegetable, in the 18^th century said that its taste “exceeds spinach” and that the larger leaves and stems “eat like asparagus.”

  George Orwell in “Animal Farm” (1945) mentions them in the Song of the Beasts as being “Riches more than mind can picture” for the animals. The picture here of sheep on a mountain of mangel-wurzels rather bears this out!

  In some parts of Britain they are hollowed out into Jack-o-Lanterns like pumpkins are and carried around by children on the third Thursday of October- then of course they can be used again for Halloween.

   In North Wiltshire there is an ancient game played with them, with the biggest being placed at a little distance away from the competitors (called the Norman) with smaller ones being thrown at it to topple it. This game must date back to the 11^th century when the Normans defeated the English at the Battle of Hastings in 1066. The Normans were not much liked by the English so perhaps this is when this game originated.

Nicholas Culpeper the English herbalist writing in the 17^th century says that the root had been fairly recently introduced from Germany in his day, and praises it as animal fodder and as food for humans. This is what a little of what he writes about it:-                                             

  “Government and virtues. This root, which is under Saturn, might not be put into the class of turnips, nor into that of carrots; and although be its external appearance, and its seed, it very much resembles the beet-root, it is superior to it in every respect, and appears to form a distinct species. Its culture is so easy, its advantages as numerous, and it will answer to completely the purposes of any other forage, that it seems to deserve to be adopted every where, and to have the preference, even in the best years, over all other roots with which beasts are nourished. It may be planted in open fields, and in lanes; it will succeed in all lands, and especially in those that are moist and light. If in hard and clayey grounds it is prevented from making its way far into the earth, it will extend itself horizontally, and will produce above the suface that which the nature of the soil hinders from being produced beneath it.

This most valuable root is not affected by the vicissitude of the seasons, and has no destructive enemy; the insects, and vermin, which make ravages on all other kinds of vegetables, neither touch nor injure it. It is not attacked by blasting or mildew, and the greatest draught does not affect its vegetation; it does not injure the soil that nourishes it, but prepares it to receive, before the winter, the corn and other seeds which may be intended to be deposited in it.”

He was clearly very much in favour of it, although he does not ascribe any medicinal properties to it.

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.