Natural Healers- Mushrooms

Mushrooms have long been a staple in this household. I like mine well fried, preferably with a dash of wine or soy sauce. They go well with leeks and cashew nuts, not to mention walnuts, spinach and cherry tomatoes. Add a generous amount of honey to soy sauce when cooking your mushrooms to achieve a flavoursome dish to serve with buckwheat grains.

    Aside from their culinary uses, mushrooms can help with weight management (providing you don't cook them in half a pound of butter, or grill a slab of cheese over them), boost the immune system, fight cancer and viruses, and kill bacteria.
 They are a source of Vitamin D, Vitamin B (Riboflavin, niacin and pantothenic acid), antioxidants, Ergothioneine (a naturally occurring dietary antioxidant, which may have a positive affect on inflammatory diseases), the minerals selenium, copper and potassium, and betaglucans (which increase host immune defences) and polyphenals(which are thought to have an antioxidant affect).

 They contribute dietary fibre, can act as a prebiotic, are low in calories (depending on how you cook them!), and are gluten free.
 It should be noted that the amount of benefits bestowed by the humble mushroom does vary. For example, 100g of the much lauded Shitake mushroom may give you 2% of you daily iron intake, compared to 19% for the Chantrelle, which will also give you 52% of your vitamin D, compared to 4% for the Shitake. However, the Shitake will give you 15% of your Vitamin B6, the Chantrelle none.

 But don't let us worry about which is the best for us. Instead, why not vow to widen your mushroom experience, and try a few you haven't before. At the  end of the day, the nutritional value of the mushroom on your plate is largely irrelevant if you're eating a balanced diet overall. Let us be like the Hobbits of Tolkein's world, and just enjoy them. Particularly on
a wholemeal roll, with a drizzle of HP sauce.

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Ladders, Lofts and not Looking down

  Rats. They fought the dogs and killed the cats. Nicked the food from the bird's own table, and then pooed and weed in my loft. They appear only mildly annoyed by the sonic whatsits, but given the amount of junk in the attic, I'm surprised anything will reach them. 

  We've been doing The Inspection, inside and out, trying to see where the little buggers are getting in. Spoke to Joe at Somerset Pest Solutions, who gave some free advice, got some wire wool and some chicken wire and then got the ladder out. Yes, The Ladder. Someone has to hold it while one of us goes up, and it's usually me who goes up, as I will not be able to stop the ladder moving if the OH goes up. You know it makes sense.
  I do not like heights, but the job had to be done. The roof at the back looks sound, the doobries that go into the pointy bit of the tile to stop anything getting in were all present and correct. No signs of nibbling. No sign of rat. Put hand under tiles- no room there to even get a finger in. Blocked the down pipes with scrunched up chicken wire, to be on the safe side.

  Back into the attic. Torches and long poky stick, the lot. Finally found a possible entrance  near site of rat activity (ie poo). Definite nibbled hole. Ladder back out to the front of the house. Cut up chicken wire into small sheets. I'm back up the ladder again, not  looking down as ladder is now placed over the

front porch roof and there is a LOT of flex in said ladder. Wobble to the top. Most of these tiles have lost their doobries. I stuff the crumpled chicken wire into the  suspected entry point and into all the other tiles, whether they've got a doobrie or not. I don't want to have to go up again.
  Back down. Move ladder along a bit. More chicken wire. Blocked the down pipe, just in case. Do rest of roof tomorrow and see neighbour about access to our side wall and removal of ivy, which may also be giving our furry friends a route to the roof. Then the traps will go down, and we'll see just how much  Rattus Norvegicus likes peanut butter.
  As a reward for me being fearless and uncomplaining, the OH bought me an Alan Titchmarsh watering can. Well, you can't water your tomatoes with a medal, can you?

To be continued...

Natural Healers- Kale

  Both Kale and Rape Kale are descended from wild cabbage and are valuable winter vegetables, providing greens from December to April. They are not only extremely hardy, but many believe frost improves their flavour.

  Kale is best grown on well drained, previously manured loam, preferring an alkaline soil, as do most brassicas; lime(not the fruit!) should be added to the site the previous winter.
  Sow the seed half an inch deep in April (UK) and then thin the seedlings out to two inches apart. In July, replant them in their permanent bed, each plant about  two feet apart in either direction. Firm the plants in and water well until they are established. The leaves will be ready for cutting from Christmas onwards. Cut the centre of each plant first, to encourage fresh side-shoots.
  Rich in beta-carotene, vitamins K and C and foliate, Kale is also a rich source of chlorophyll and easily digested iron and calcium. It helps balance hormones and lower cholesterol. Its antioxidants and omega 3 fatty acids mean it has strong anti-inflammatory properties.
  It is therefore good for bone health, being also high in magnesium, and the antioxidants it contains are good for fighting diabetes, arthritis, stroke and heart disease- the latter two also being mitigated by its cholesterol lowering fibre. It can help repair DNA and has an anti-oestrogen effect that can arrest the spread of some cancers.

Kale juice is rich in sulphur, which can aid the healing of stomach ulcers, while its bitter flavour aids digestion and helps with lung congestion.
  Kale is a relatively new addition to my kitchen cupboard, but has now almost usurped spinach in my favoured stir fry ingredients. Its main benefit over spinach is that it keeps a lot longer and has a better flavour. Being a winter vegetable, it is more likely to have been grown locally, and is probably fresher. I will confess that I have never grown it, as I haven't had much luck with brassicas, and it never looked that interesting on other people's allotments. However, well chopped, it is a must-have anywhere you might use spinach or bog-standard cabbage (if there is such a thing)- stir-fries, curries, cooked with fried mushrooms and walnuts;

juice it with ginger and apple juice, or replace the basil and pine nuts in a pesto recipe with kale leaves (ribs removed) and walnuts. If you like you veggies, but have never tried this one, give it a go. Remember, if you want to boost your absorption of iron and calcium, serve it with lemon or other citrus fruit, and cook as briefly as possible to retain its nutrients.

Natural Healers- Immunity and Infection.

    This article is going to look- broadly- at plants that can protect our immune systems and fight infection.
  First off is Aloe Vera; this contains acemannan, which is effective against the herpes virus.The useful part of the plant is the gel, which can be obtained by breaking off a leaf, peeling it and scooping the gel out. As a drink, the gel can be blitzed in a food processor, with apple juice and drunk fresh.

 It soothes coughs and bronchial asthma and its antiseptic properties can help heal a sore throat. For the stomach, it balances the intestinal flora, can help with coping with IBS, and is a laxative. It blocks the formation of histamine to act as a remedy for allergic conditions. The salicylic acid it contains is useful for general aches and pains. A gargle is good for gingivitis.  For minor burns or cuts, break off a leaf and apply the gel. It speeds up the healing process, and can also be used to treat skin problems and sunburn.
  Asparagus helps with healthy gut flora, and has mild laxative and diuretic properties. It protects against the action of free-radicals, promoting a healthy immune response.
  Blackcurrants have similar anti-biotic properties to cranberries and can fight UTIs. Vitamin C and antioxidants make it a good tonic, and it retains its

beneficial qualities if made into a syrup or cordial.
  Chocolate. Oh, now I've got your attention. The same amount of antioxidants can be found in chocolate as can be found in red wine. Chocolate supports overall immunity and intestinal immunity. It can ease coughs- the theobromine in it is more effective than codeine. It also helps ease gastrointestinal upsets.
  Organic is best- your bog-standard chocolate has usually received at least 30 different pesticides before it gets to you; cacao nibs are also a good way of getting the goodness. And dark chocolate has more anti-oxidants.
  Dandelions are rich in antioxidants- see here for the previous blog, and here for garlic.
  Kiwi fruit and Mangoes are rich in vitamin C that boosts immunity. The average size mango carries two thirds of your daily requirement. It also contains compounds that are thought to be effective against prostate and skin cancer.
  Rocket also has high levels of vitamin C, and of beta-carotene. Digestion releases isothiocynates that protect against cancer. It stimulates digestion and protects against stomach ulcers, and may help to reduce the risk of macular degeneration. At one time it was used in cough syrup.
  Spelt is higher in vitamin B3 (Niacin) than standard wheat (Niacin aids energy metabolism). It has antibacterial properties, which help strengthen the body against disease. It also supports the adrenal glands and improves circulation, lowers LDL cholestrol levels and regulates blood sugar levels.
  Tea is a powerful anti-oxidant, anti bacterial and anti viral. The green and Oolong teas may have anti allergy properties and may help against eczema. Green tea is thought to protect against breast cancer, while both green and black tea may prevent some cancer cells forming. Use organic tea, green or black. Yes, it's those pesticides again,
  Papaya seeds have been found effective against E. Coli, salmonella and staphylococcus. They also appear to get rid of internal parasites. The juice of the papaya helps restore good bacteria in the stomach. The seeds are edible fresh or dry, and can add a peppery flavour to cooking. (Papain is a protein dissolving enzyme extracted from the unripe fruit. It is used for digestive complaints and pain relief and helps prevent ulcers)
  Peas are a good source of iron and vitamin C. A single serving supplies half your daily needs of vitamin C. Peas and pea-shoots also contain anti-oxidants that can inhibit H Pylori (which can cause ulcers and cancers). The glycodeli-A  contained in mange-tout may improve male fertility.

  Sweet potatoes are a traditional treatment for diabetes. They are high in beta-carotene and vitamin C and may provide anti-cancer benefits. Eat them with the skins on, boiled or steamed, and with a little butter or oil. The purple sweet potatoes can protect against IBS and ulcerative colitis.
  Of course this isn't an exhaustive list. If you want a longer one, may I suggest Jekka McVicar's Herb Book
and/or Neal's Yard's Healing Foods

Natural Healers- Hops

   Yes, hops, the perennial climbing vine found wild in Europe and Asia, and member of the marijuana family. Hands up who knew that? No, me neither. And don't you look too smug- we know all about you. No surprise there.
  Before you go rushing out to buy a plant, you need to know that male and female flowers are borne on different plants, and it is the unpollinated cone-like female flowers that are picked as hops, for brewing beer and for herbal medicine.
  In ancient Rome, the hop was a popular garden plant and vegetable, its young shoots being eaten like asparagus. It wasn't until the sixteenth century that Flemish immigrants introduced the technique of brewing beer with the female flower, which revolutionised the brewing industry, as it enabled beer to be kept longer.

  In medicine, the flowers have long been famous for their sedative effect, as a tea or in a hop pillow. Hop is a gentle sedative, with none of the side effects of sleeping tablets. Drunk as a tea, you may need to add honey, as the hops are bitter. They also relieve tension in the gut and sooth nervous indigestion. Two cups of hop tea a day can help with menopausal symptoms, as it contains oestrogen boosting compounds.
  If your plant is grown from seed (late summer), you will not know the gender for 2 to 3 years. Germination can be erratic, especially if the seed isn't fresh. NB these seeds will be from wild hops and shouldn't be grown in area where there is commercial hop growing, as they may cross-contaminate.
  Hops can also be grown from soft-wood cuttings in the Spring, or from root division. The plant will like a sunny location and will need sturdy support. It is a plant you will need to keep an eye on, or it can get out of control, though it does die back in the winter. Cut the plant down to the ground in Autumn and manure

it well. You can pick the young, edible side shoots in the spring, and steam them. The male flowers can be par-boiled for salads, and young leaves can be blanched, also for salads, or soups.
  Hop tea is made from the female flower only. Contact dermatitis can be caused by its pollen when picking. The tea is recommended for anxiety, insomnia and restlessness, stimulating the appetite, flatulence and intestinal cramp. It may also help nursing mothers improve their milk flow. However, hops ARE NOT recommended for treating depressive illnesses, because of their sedative effect. It should also not be given to children who have not yet reached puberty, as it has the the most potent of all plant oestrogens. Consequently, it should also not be given to women with oestrogen sensitive disorders.

  It can also reduce the potency of anaesthetics and it is a good idea not to take hops for at least 2 weeks before surgery, and to inform your doctor that you have been taking hops.

Natural Healers- Garlic

   A member of the allium family, which also includes onions and chives, garlic has been used in Britain since at least the beginning of the sixteenth century. The main beneficial ingredients of  alliums are allicin and diallyl sulphides, which are anti-bacterial and anti-fungal. Garlic is believed to promote health by aiding the circulatory and digestive systems, boosting the immune system and lowering blood pressure. It also eliminates toxins and regulates blood sugar levels. The antibiotic quality of the plant means it can be used to treat colds and coughs and, if you can find a recipe, Athlete's Foot.
    Garlic has more recently come under scrutiny for its anti-cancer properties, as a diet rich in garlic may reduce the likelihood of stomach cancers, as well as breast and prostrate cancers.

  Tradition has it that garlic should be planted straight into the ground in which it is to grow, on the shortest day of the year, and harvested on the longest, but

late February to March will do in the UK. Plant the cloves from a bulb, with the sharp end upwards, in full sun and in well drained soil, 2cms deep and 15 cms apart. Keep well watered. They will mature in the summer, when the top growth begins to change colour and keel over. Dry the bulbs thoroughly in the sun. Some folk believe tying the stems in a knot while the garlic is growing will increase the size of the bulb. I haven't tried this, so I can't confirm it. You can plant another batch in the autumn, but will have to protect it if the temperature falls below -15 degrees C, or 5 degrees F.
  If you haven't got a garden plot, you can grow garlic in a container, on a sunny window sill, which will enable you to harvest the green leaves in much the same way you would chives.
  It can be  used as a companion plant as it masks the smell of the plants it is near. It is also, when used with water, is supposed to get rid of white fly. I have used it, but found no real impact on the pest. In my opinion, nothing really works on whitefly. Apparently, you can also use garlic as a glue and to neutralize bites and sting, but probably not at the same time.

  The stalks of the immature flowers, or Garlic Scapes, can be harvested  in late spring or early summer and added to salads. They have the same benefits as the bulb, but with a milder taste.
  Cooked garlic doesn't have the same levels of allicin as raw, though it does retain other compounds. It is recommended that you let the garlic stand for 10 minutes after crushing it to allow the allicin to develop, before heating. If you want to keep its benefits, don't microwave it!
  Something I did come across while researching this, is Black Garlic- apparently

aged garlic, which, I am led to believe, has a "treacly balsamic flavour", and twice the anti-oxidants as white garlic, and without the smelly breath. Let us know if you've tried it.

Natural Healers- Fennel

   Fennel grows wild in Europe and is naturalised in the USA, and while it looks like a larger version of its relative, dill, it has a distinct aniseed flavour. The ancient Greeks used it as a slimming aid, and for treating at least twenty illnesses. The Romans ate the leaf, seed and root in salads. In the Middle Ages, it was used to keep insects at bay.
  There are three main varieties- Garden or Common Fennel, Bronze Fennel, and Florence Fennel (the one with the bulb. I tell you this now, as one of my colleagues bought some fennel for her garden and wanted to know how long it would take for it to swell. Unfortunately, she  had planted Garden, not Florence Fennel).
  Fennel is fairly easy to grow and will self seed, so keep an eye on it. It likes a warm, sunny space, though it cheerfully grows all over my allotment, which though sunny, is more than often not so warm. Garden Fennel  plants can get quite big if you let them.
 Florence Fennel needs more attention, in the form of more frequent watering. When the stem bases starts to swell, draw the soil around them, as you would for potatoes.
 The bronze variety is quite attractive, but there is no difference other than colour between it and the green variety, as far as I am aware.
 Fennel is renowned as a stomach soother, encouraging healthy digestion and easing stomach cramps. It can also be used to alleviate coughs and colds, when made into a syrup. It can help bring hormonal balance to females of all ages, and can relieve water-retention and bloating. It has also long been used as an appetite suppressant. It is generally the seeds that are used in remedies, a teaspoon into a cup of boiling water, then strained.
  Other uses include the leaf and seed in facial steams, and the tea can be mixed with honey to make an anti-ageing face pack. No, I haven't tried it. Can't you tell?
  Fennel is an additional seasoning for meats and fish, as well as serving as part of a vegetable and salad dressing. The leaves and chopped young stems can be used in a salad, and Florence Fennel (the bulb one, remember?) can be eaten either raw or cooked.
  The plant produces seeds via small yellow flowers, which insects love,

particularly hoverflies- which help control white-fly. On my allotment, ladybirds (a gardener's friend) over-winter on the plants. It can also be used as a companion plant for onions and carrots as it's strong scent masks theirs.
  One word of warning, before you all rush out to your garden centre- if taken in large doses, the essence of Fennel can cause convulsions and disturb the nervous system. In moderation, my dear friends, in moderation.