Kitchen Medicine E-Book

Julie Bruton-Seal

• Herausgeber: Merlin Unwin Books
• Kategorie: Ratgeber
• Sprache: Englisch

Veröffentlichungsjahr: 2017

Beschreibung

Our kitchen shelves are full of remedies for all sorts of illnesses and accidents. In fact most domestic accidents occur in the kitchen. But if the home has hidden dangers, it also contains many handy but often overlooked ingredients for treating household emergencies and common ailments, from bee stings and cuts to sore throats and chilblains. The products for these remedies include herbs and spices, fruit and vegetables, oils and vinegars, and many other familiar items.   In Kitchen Medicine the authors of the successful Hedgerow Medicine now move indoors to describe the wealth of healing and emergency remedies that sit unused and idle in the kitchen. Superb illustrations adorn a lively text. The ailments and illnesses that kitchen medicine can address are comprehensively listed, making diagnosis and cure both immediate and easy.

Leseprobe

KITCHEN MEDICINE

Household remedies for common ailments and domestic emergencies

JULIE BRUTON-SEAL MATTHEW SEAL

Contents

Title PagePrefaceIntroductionThe ingredientsUsing kitchen medicines AllspiceAlmondAniseed, aniseAppleArrowrootBananaBarleyBasilBeetroot, red beetBicarbonate of soda, baking sodaBlueberryButter & gheeCabbageCardamom, elachiCarrotCeleryChilli/cayenne pepperChocolateCinnamonClovesCoconutCoffeeCoriander, cilantroCorn, maizeCranberryCuminDillFennelFenugreekFigsGarlicGingerHoneyLemonMushroomsMustardNutmeg & maceOatsOliveOnionOrangeOregano & MarjoramParsleyPepperPineapplePoppy seedPumpkinRiceRosemarySageSaltStar aniseSugarTeaThymeTurmericVinegarWaterYoghurt Quick reference by ailmentNotes to the textRecommended readingResourcesIndexThe authorsAlso published by Merlin Unwin BooksCopyright

Preface

The words below were included by Richard Bradley, the first professor of botany in Cambridge, in his bestseller of the 1730s, The Country Housewife. This ‘memorandum’ by a correspondent of Bradley’s is a revealing insight into the country kitchen necessities of a bygone age. Many of these survive into the twenty-first-century kitchen, though we manage with fewer kinds of sugar (these would all be from cane as beet was not yet available in 1736) and have abandoned verjuice.

Interestingly, Bradley did not agree about tea, preferring sage and other herbs. He instructed readers to add boiling water to fresh leaves for half a minute, when one would ‘fling away the Leaves’. Bradley decried ‘the Foreign Teas, such as Green, and Bohea Teas, &c. for I have had experience enough in them to know that they are injurious to the body, of which I shall say more in a Treatise by itself’.

Well, Kitchen Medicine is our own small treatise, a second collaboration for Merlin Unwin Books, following Hedgerow Medicine in 2008. Once more we are hugely grateful to Merlin, Karen and Jo, who have trusted us to put the positive case for the safe medicinal use of tea, sugar, sage and the many other kitchen products we examine.

As before, Julie was expert herbalist and photographer, Matthew editor and camera bag carrier, while we shared all the writing and idea-hatching. We have maintained the format and layout of the previous book, but have expanded the number of chapters. A reference list by ailment (red-bordered pages) is a new addition.

Things to be provided, when any great Family is going into the Country, for a Summer. From Mr R.S. (1736)

Sir, I send you this as a Memorandum, because when some People go into the Country, many of these Things may be forgot, and it is sometimes the Case, that one must send a Mile or two for what is wanted of them.

    NutmegsSugar LisbonOil for Salads MaceSugar-Loaf LumpVinegar CinnamonSugar double-refin’dVerjuice ClovesPrunesTea PepperOrangesCoffee GingerLemonsChocolate Jamaica-PepperAnchoviesAlmonds RaisinsOlivesChesnuts [sic] Currans [sic]CapersFrench Pears

In Richard Bradley, The Country Housewife and Lady’s Director (1736), ed. Caroline Davidson (London: Prospect Books, 1980), 161–2

People across four continents let us loose to photograph their kitchens, and we thank in particular Paula Stone, Karin Haile, Lyndall Strazdins and Tim Edmondson, Les Bartlett, Sara and Andrew Butcher, and Jenny Carvill. Thanks also go to Julie’s mother Jen Bartlett for the author photo, and Denise Burcher and Karen Palmer for their help in various ways. Susie Allan, Julie’s ‘big sister’ in Kenya, organised a trip to tea and coffee plantations with her friend Brian Williams. We thank all at Kamundu Estate (Sasini) and Karirana Estate who showed us around on a wet day and found us ripe coffee beans to photograph, followed by misty tea fields, respectively. Said Mohammed and his assistant James gave us a guided tour through a prolific spice garden in Zanzibar and helped us locate specimens from allspice to ylang-ylang. Fellow herbalist Christine Herbert again provided invaluable assistance in checking the text, as well as looking after Julie’s patients while we were away on photographic trips. Her partner Mark Naylor grew many of the vegetables featured on these pages.

We acknowledge that the opinions expressed here are our own, and we take responsibility for them. Sources are referenced in the notes to the text section, and we thank copyright holders for permission to include extracts from their work. If we have overlooked or been unable to locate any copyright owner we will gladly add details in a later edition.

We thank John Ambrose and the John Innes Foundation Collection of Rare Botanical Books, Norwich for permission to photograph and read classic herbal works in a splendid library just down the road from us. We are also grateful to the British Library and Norfolk Record Office for their unfailing help and for still being there.

Julie Bruton-Seal & Matthew Seal Ashwellthorpe, Norfolk

May 2010

Introduction

In times past, kitchen medicine was practised by every housewife. She may not have used the term or even thought about it much, but she would have learned how to treat her family for everyday ailments and minor emergencies with what she had to hand.

Doctors were expensive, and so people had to be more self-reliant in their healthcare. Matthew’s mother would recall England in the 1920s, when going to the doctor meant a fee of a shilling, a hefty charge; as a child she was sent to the corner shop for ‘a ha’p’orth of ipecacuanha’. Our grandmothers used laundry blue for wasp stings and bicarb for upset tummies, and hot lemon and honey drinks for colds. Chicken soup was a cure-all, and if in doubt, a nice cup of tea was just the thing.

We think it is time to revive this disappearing tradition of using your pantry as your pharmacy. Indeed, the kitchen is where you are most likely to need first aid. For a domestic space that can still claim to be the centre of family life – of cooking, warmth, storage and conviviality – the modern kitchen is a rather dangerous place. The Royal Society for the Prevention of Accidents estimates that in 2009 2.7 million people in Britain went to hospital A&E departments after accidents in the home, most of these mishaps being in the kitchen or on the stairs, involving the very young or the elderly.

By contrast, in British industry in a typical year there are some 18,000 accidents notified. Clearly, this reflects the different age populations and regulation of conditions in the workplace and at home, but the discrepancy in the figures is telling. We do need to be better informed on first aid matters and take more self-responsibility for health and safety in our own home.

What can the individual do? We believe it is part of what might be called a ‘medicinal intelligence’ to seek to become more aware of the potential health value of food and food-related products stored but often ignored in our kitchens.

You might imagine this is a flourishing field of study, but it has been neglected. It falls beneath the eye level of orthodox medicine and orthodox herbalism alike, and while part of family lore and generically folk medicine, linking the two familiar concepts ‘kitchen’ and ‘medicine’ is rarely done. An exception is Jill Davies, one of Julie’s herbal medicine teachers, a strong proponent of kitchen pharmacy and self-healing, who has done much to promote this awareness.

The leading books in this small field were published some fifty and twenty years ago (respectively Ben Charles Harris, Kitchen Medicines, 1961 and Rose Elliot & Carlo de Paoli, Kitchen Pharmacy, 1991). These remain excellent of their time, but neither has the eclectic and illustration-rich approach we adopt. The most comparable newish book to our own, Christopher Hedley & Non Shaw’s Herbal Remedies (1996), is hard to come by and should be better known.

We’d like to share with you our curiosity about the remarkable, exotic treasures sitting in our kitchens and pantries, which, in the last authors’ words, ‘would have been the envy of an 18th-century apothecary’. It has been especially fascinating to learn at first hand more of the history of spices, where things come from, how they grow and how many of our familar products are made.

We believe, with Hedley & Shaw, that ‘No matter what ailment we may suffer from, we can always do something ourselves to enhance our well-being.’ Hedgerow Medicine was a guide to medicinal plants and weeds you can gather for yourself outdoors; now Kitchen Medicine is a guide to health resources sitting indoors on your kitchen shelf.

We believe a working knowledge of kitchen medicine is a valuable acquisition. There is usually something in your fridge or pantry that will meet your medicinal need – a great asset in the middle of the night or on a public holiday when the chemists are shut. It’s also going to save you money.

You may be initially surprised to see items like coffee, tea and white rice in our coverage, supposing a contemporary herbalist would be against them. What we are against is food puritanism: we think it’s better to recognise that everybody has different needs, constitutions and starting points. It depends on us and on how we use these gifts from our kitchen shelves. Some people can tolerate a bell pepper, others a habañero, but if used appropriately both earn their keep as food and (we argue) medicine.

Kitchen medicines are by definition safe or we wouldn’t have the products in our pantries. The continuum food/medicine/poison is largely a matter of dosage, and too much of anything can cause problems – nothing could seem safer than water and yet drinking too much too quickly can be fatal.

The intensity of taste is a practical guide to dosage in medicine as it is with cooking, with blander things like cabbage being classed as vegetables and strong, intense flavours like cloves being called spices and used sparingly. Kitchen medicines generally taste good, as they are made from things we eat anyway. Moderation and balance are the goal, if hard to achieve, and you can always say no. As St Augustine wrote: ‘Complete abstinence is easier than perfect moderation.’

We give cautions as necessary and propose moderate dosages. We are deliberately not too specific in our recipes, preferring you to follow the general idea of the remedy and find your own comfort level with it. Use lower quantities for children and older people, and for anyone who is weak or sensitive.

In general do not self-diagnose for other than straightforward conditions, and please consult a medical or herbal practitioner if you are pregnant, taking other medication or are in any way unsure of your ground. We certainly don’t want you to be another statistic of accidents at home from using our recipes!

Note: a teaspoon is about 5ml and a tablespoon three times larger, at 15ml. A cup is a regular kitchen cup of about 250ml or 8 fl oz.

We hope our book will inspire you to look again at everyday items in your kitchen and pantry. Whether as food, spices, herbs or condiments, or used for cleaning, many are potentially valuable to treat accidents and ailments, and help minimise small domestic emergencies.

The ingredients

We have chosen 60 products, many of which you could already have in your kitchen. Our list divides roughly into 25 herbs and spices, 26 fruits and vegetables and 9 others (including water, vinegar and salt). Some items overlap categories (eg chilli is both vegetable and spice), but about half are perishables and the rest stored goods you might keep for years. All have a role in your home medicine chest.

Weekly markets and farmers’ markets are good places to shop for fresh fruit and vegetables

My Dear Sir, A thousand thanks for the Banana, it arrived quite safe and I am delighted to have an opportunity of seeing that most beautiful and curious Fruit. It is the admiration of everybody and has been feasted upon at dinner today according to the directions.

– From a letter by William Spencer Cavendish, 6th Duke of Devonshire, 1834. By 1836, the ‘dwarf Cavendish’ banana had been developed at Chatsworth. It is now the leading banana cultivar worldwide.

Buying fruits and vegetables

You don’t need to change the way you shop, but there are a few things to consider when using foods as medicines. First, they should be as fresh as possible, and free from chemicals.

Anything you can grow yourself is not only the freshest available but you also know exactly what it is or what went into it. Organically grown foods should be the next best, but air miles count: sometimes you must choose between local and really fresh or something organically certified but shipped halfway around the world and thus more costly to you and to the environment.

Many areas have local organic box delivery schemes, and you can find these online. Markets, farmers’ markets and farm shops are another source of cheaper, fresher produce than you may find in a large food store.

Buying dried herbs and spices

The small jars normally sold in supermarkets are not really economical once you start needing larger amounts. Buy bigger bags from an Asian grocer’s or a herbalist – these will often be fresher and better quality as well as cheaper.

We give contacts for some excellent British herbal suppliers (p203): these resource professional herbalists but also have active retail and mail order facilities.

Storing dried herbs and spices

Herbs and spices are best stored in glass jars and in a cool place. If your jar is clear glass, keep it in the dark, as light will fade and age the contents. Brown or blue glass jars help protect contents from light.

Whole dried herbs will usually keep for about a year, but powders usually less than that. Saying that, though, we have found that stored ground black or white pepper is still potent after several years. Whole seeds or spices, like coriander or cloves, often last well (some have been found with Egyptian mummies). Smell and taste will fade with time, as do medicinal properties, especially if the active agent is a volatile oil. If you aren’t sure if something is still good, smell it and taste it. If in doubt, put old herbs or spices on your compost and replace them with even better-quality ones. Anything that has been languishing on your pantry shelves for years is unlikely to have much medicinal power.

Storing other dried goods

This is the easy part: your tea, coffee, bicarb (baking soda), salt, honey, sugar or vinegar, say, are purchased in packets or bottles that can be stored as they are. Once you make ghee it can last indefinitely. Some of our recipes simply involve adding herbs to honey or vinegar, while tinctures are easily made from almost any type of alcohol (see overleaf).

Make your own ‘receipt’ book

We don’t know anything about Sophia Baillie, but her receipt book from two centuries ago has been preserved, as have many hundreds more in archives. Her cordial sounds a tasty addition to external rheumatism treatments, and the formula was probably passed down in her family. We can do the same for our children – perhaps online, with photos.

A cool, dark pantry is the ideal place to store dried food; (left) spices from an Oriental grocer’s are often fresher and cheaper than those from a supermarket

A cordial for rheumatism

From the handwritten receipt book of Sophia Baillie, 1819 (courtesy of Norfolk Record Office)

Put into a quart bottle, 3 table spoonfuls of scraped ginger, 1 tea spoonful of made mustard, and 4 large wine glasses of gin. Fill up the bottle with ale, sweeten it with brown sugar, & take two tea spoonfuls in a cup of warm water every night & morning.

Using kitchen medicines

The ingredients discussed in this book are all foods (or food-related) as well as medicines, and one of the best ways to use them medicinally is as foods. Once you learn more about each ingredient and how it affects the body, you’ll be able to adjust your cooking to the health needs of the people eating it.

In addition, many food ingredients can be used in other ways – as skin creams, poultices or baths, for example. This section gives a quick summary of different ways you can prepare them as medicines. Every family has its favourite remedies for colds and common ailments, and we hope we will inspire you to experiment with new ideas and develop your own recipes for medicines you can make at home.

The good news is you don’t need any special equipment for making your own kitchen medicines.

Kitchen basics like a teapot, measuring jugs, saucepans and a blender are all useful, as are jam-making supplies such as a jelly bag and jam jars. Treat yourself to a mortar and pestle or electric grinder if you don’t already have one.

You’ll need jars and bottles, and labels for these. Use a notebook to write down your experiences and the quantities used as a record for yourself, so you can repeat your successes. Who knows, it could become a future family heirloom like the receipt books of old!

Drying herbs

You may grow your own culinary herbs, and want to dry them for winter use. To dry herbs, tie them in small bundles and hang these upside down from the rafters or a laundry airer, or spread the herbs on a sheet of brown paper or a screen. (Avoid using newspaper as the inks can have toxic chemicals.)

You can easily make your own drying screen by stapling some mosquito netting or other open-weave fabric to a wooden frame. This is ideal, as the air can circulate around the plant, and yet you won’t lose any small flowers or leaves that are loose. Generally, plants are best dried out of the sun. An airing cupboard works well, especially in damp weather. Don’t dry herbs in the microwave, though, as it could alter the plant’s chemistry.

Once the plant is crisply dry, you can discard any larger stalks. Whole leaves and flowers will keep best, but if they are large you may want to crumble them so they take up less space. They will be easier to measure for teas etc if they are crumbled before use.

Teas: infusions and decoctions

The simplest way to make a plant extract is with hot water. Either fresh or dried herbs can be used, though don’t forget that a dried herb is already concentrated and you need far less.

An infusion, where hot water is poured over the herb and left to steep for several minutes, is the usual method for leaves, flowers and aromatic seeds.

A decoction, where the herb is simmered or boiled in water for some time, is often needed for large seeds and bark, which are tougher and have more protective layers. Infusions and decoctions can also be used as mouthwashes, gargles, eyebaths, fomentations and douches, or added to baths.

Tinctures

While the term tincture can refer to any liquid extract of a plant, what is usually meant is an alcohol and water extract. Many plant constituents dissolve more easily in a mixture of alcohol and water than in pure water. An additional advantage is that alcohol is a preservative, allowing the extract to be stored for several years.

For making your own tinctures, vodka is one of the best alcohols to use as it has no flavour of its own, and allows the taste of the herbs to come through. Whisky, brandy or rum work well too, if you like their flavour. Wine can be used, especially for dried herbs, but will not have as long a shelf life.

To make a tincture, you simply fill a jar with the herbs and top up with alcohol, or you can put the whole lot in the blender first. The mixture is then kept out of the light for anything from a day to a month to infuse before being strained, bottled and labelled.

Tinctures are convenient to store and to take. We find amber or blue glass jars best for keeping, although clear bottles will let you enjoy the colours of your tinctures. Store them in a cool place. Kept properly, most tinctures have a shelf life of around five years. They are rapidly absorbed into the bloodstream, and alcohol makes the preparation more heating and dispersing in its effect.

Vinegars

Herb and spice vinegars can be used in salad dressings and for cooking. They are also a good addition to the bath or for rinsing hair, as the acetic acid of the vinegar helps restore the natural protective acidic pH of the body’s exterior. Cider vinegar is a remedy for colds and other viruses, so it is a good solvent for herbs taken for these conditions.

Herbal honeys

Honey has natural antibiotic and antiseptic properties, and makes an excellent and quickly absorbed vehicle for medicines to fight infection. Apply externally to wounds and burns. Locally made honey can help prevent hayfever attacks.

Oxymels

An oxymel is a preparation of honey and vinegar. Oxymels were once popular as cordials, both in Middle Eastern and European traditions. They are particularly good for cold and ’flu remedies. Honey can be added to a herb-infused vinegar, or an infused honey can be used as well.

Electuaries

These are made by stirring powdered dried herbs into honey or a syrup to make a paste. Electuaries are good as children’s remedies, and are often used to soothe the digestive tract. This is also a good way to prepare hay fever remedies and tonic herbs.

Syrups

Syrups are usually made by boiling the herb with sugar and water, although honey can be used. The sugar acts as a preservative, and can help extract the plant material. Syrups generally keep well, especially the thicker ones containing more sugar, as long as they are stored in sterilised bottles. Syrups are particularly suitable for children because of their sweet taste, and are generally soothing.

Infused oils

Oil is mostly used to make preparations for external use on the skin, but herbal infused oils can equally well be taken internally. Like vinegars, they work well in home-made salad dressings and in cooking.

We prefer extra virgin olive oil as a base, as it does not go rancid like many polyunsaturated oils do. Other oils, such as coconut and sesame, may be chosen because of their individual characteristics.

Infused oils are often called macerated oils, and should not be confused with essential oils, which are aromatic oils isolated by distilling plant material and are not taken internally.

Ointments or salves

Ointments or salves are rubbed onto the skin. The simplest ointments are made by adding beeswax to an infused oil and heating until the beeswax has melted. Use about 25g of wax per 300ml of oil. The more wax used, the stiffer the ointment. You may want to vary the amount, depending on the climate, with more wax needed in hotter climates or weather. Ointments made this way have a very good shelf life. They absorb well, while providing a protective layer on top of the skin.

Ointments can also be made with animal fats, such as lard, butter or ghee, or from hard plant fats such as coconut oil and cocoa butter.

Skin creams and lotions

Creams and lotions are made by mixing a water-based preparation with an oil-based one, to produce an emulsion. Dairy cream can be used for fresh products, as it is a natural emulsion.

Creams and lotions are absorbed into the skin more rapidly than ointments, and are less greasy but have the disadvantage of not keeping as well. Essential oils can be added to help preserve them.

Poultices

The simplest poultice is mashed fresh herb put onto the skin, as when you crush a cabbage leaf and apply it to an insect sting. Poultices can be made from fresh juice mixed with a powder such as cornflour or oatmeal, or from a dried herb or spice moistened with hot water or vinegar.

Change the poultice every few hours and keep it in place with a bandage or sticking plaster.

Fomentations or compresses

A fomentation or compress is an infusion or a decoction applied externally. Simply soak a flannel or bandage in the warm or cold liquid, and apply.

Hot fomentations are used to disperse and clear, and are good for conditions as varied as backache, joint pain, boils and acne. Hot fomentations need to be refreshed frequently once they cool down.

Cold fomentations can be used for inflammation or for headaches. Alternating hot and cold fomentations works well for sprains and other injuries.

Embrocations or liniments

Embrocations or liniments are used in massage, with the herbs in an oil or alcohol base or a mixture of the two. Absorbed quickly through the skin, they can readily relieve muscle tension, pain and inflammation, and speed the healing of injuries.

Baths

Kitchen medicines can be added conveniently to the bath by tying a sock or cloth full of dried or fresh herb to the hot tap as you run the water, or by adding a few cups of an infusion or decoction into the bath. Herbal vinegars and oils can also be added to hot baths.

Besides full baths, hand and foot baths can be very effective treatments, as can sitz or hip baths where only your bottom is in the water.

Joy, temperance and repose,/

Slam the door on the doctor’s nose.

– Von Logau (c. 1654)

The best doctors in the world are Doctor Diet, Doctor Quiet and Doctor Merryman.

– Swift (c. 1738)

The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet and in the cause and prevention of disease.

– Edison (1903)

It is important for every household to have a clearer understanding of healthy daily living and self-help methods, and to be aware that little problems need not become large ones if they are dealt with early enough.

– Jill Davies (2002)

Allspice

Pimenta dioica syn. P. officinalis Pimento, Jamaica pepper

Allspice is one of the few spices from the New World. It is antiseptic and settles the stomach, relieving flatulence and indigestion. Used externally, it has an anaesthetic effect on toothache as well as muscular and rheumatic aches and pains. Allspice tea clears the head, helps concentration and improves metabolism.

Myrtaceae Myrtle family

Description: A tropical tree growing to 12m (37ft); it bears panicles of fragrant white flowers, which are followed by the berries.

Distribution: Native to the Caribbean, southern Mexico and Central America, extensively cultivated in Jamaica and introduced to the Pacific islands.

Related species: P. racemosa syn. P. acris was once important as the source of bay rum, used in aftershaves and hair dressings.

Parts used: Berries. The fresh leaves are used in infusions, and for distilling an essential oil.

… a sweet-scented Jamaica pepper or allspice.

– Ray (1693)

… the only spice whose production is confined to the New World.

– Davidson (1999)

It sometimes surprises people that allspice is not a mixture of several ground spices but is in fact the dried, immature red–brown fruit of a beautiful evergreen Caribbean tree. It would not be the first confusion this spice has caused.

First imported to Europe by the Spanish in the sixteenth century, allspice was known to herbalists but not given its enduring English name until the botanist John Ray coined it in 1693.

Ray chose the name after comparing the flavour to a combination of cloves, cinnamon and nutmeg. Other people say they get a reminder of juniper or black pepper; we think most of cloves and pepper.

Early Spanish traders detected a resemblance to pepper and called the Jamaican fruit a pimiento, from Spanish pimienta or peppercorn. Confusion arises because the New World capsicums and chillies were also known as peppers, and are often called pimientos. Pimentos and pimientos are still often mistaken for each other.

Pimento essential oil is distilled from the leaves of the tree, and is used in antioxidants, anaesthetics and muscle relaxants.

Allspice was an official plant of the British Pharmacopoeia for nearly two hundred years, from 1721 to 1914, but is less used in herbal medicine nowadays.

Use allspice for…

You may well already have a supply of allspice to flavour fruit drinks or mulled wine. We use it in hot spiced apple juice – a winter favourite.

Commercially allspice has been an ingredient in the liqueurs Benedictine and Chartreuse and the Caribbean pimento liqueur. It is also a good pickling agent.

Allspice is an aromatic digestive stimulant, in which it resembles cloves. Both spices share an anaesthetic quality. Allspice has a mild numbing effect, and we find it a good alternative to cloves as a mouthwash or to pack against an aching tooth. The similarity arises from the fact that both spices contain an appreciable amount of the oil eugenol, which lends the evocative bittersweet aroma. Eugenol has been found to boost the action of the digestive enzyme trypsin, which serves to settle the stomach. Allspice is certainly used in rich Caribbean stews for this purpose, as well as for its flavour.

Allspice growing in Singapore

Allspice works best when crushed, releasing its distinctive aroma. The powder does not last as well as the dried berries, so for medicinal use we suggest keeping the berries whole in an airtight glass jar, preferably out of the light, and grinding them as needed.

Allspice paste can be used externally in a plaster or poultice to bring relief to rheumatic, arthritic or muscular pain.

Another use favoured by herbalists is as a tonic, which can be drunk to improve metabolic processes in the body overall.

Allspice tea

flatulenceindigestiondigestionfungal infectionspoor circulationmenopauseclears the head

Allspice mouthwash

bad breathgum problemstoothache

Allspice paste

insect bites

Caution: Do not take allspice medicinally during pregnancy. Prolonged exposure can irritate delicate skins, creating a kind of contact dermatitis, and if you find any redness on the skin when using allspice externally, it is best to stop.

Allspice tea

Use ½ teaspoon of crushed allspice berries to a cup of boiling water and allow to infuse for several minutes. It is a lovely warming digestive drink either before or after meals.

The cooled tea can be put in a spray bottle for use as an air freshener. It is antiseptic, and can be sprayed onto fungal infections or used to freshen kitchen surfaces.

Allspice mouthwash

Make a double-strength tea, using a teaspoon of crushed allspice berries to a cup of boiling water and allow to infuse for 15 minutes. Strain and use as a mouthwash. Keeps for several days in the fridge.

Allspice paste

Make a paste with allspice powder and a little water. Apply to insect bites for topical relief.

Almond

Prunus dulcis syn. P. amygdalus syn. Amygdalus communis; var. dulcis (sweet almond); var. amara (bitter almond)

Almonds have been grown since prehistoric times, and are the most important nut cultivated commercially. Bitter almonds provide the characteristic flavour of marzipan, while sweet almonds are mild in flavour and make one of the best non-dairy milks. Almonds are alkalising and nutritious, and soothe dry coughs and inflamed intestines.

Rosaceae Rose family

Description: A small deciduous tree. Beautiful white or pale pink flowers are borne in spring, followed by leathery fruit containing the large nut.

Distribution: Native to the Middle East, now grown worldwide.

Related species: Other species in the genus include apricot (P. armeniaca) and sweet cherry ) as well as peaches, nectarines and plums.