ancient herbs and spices to rejuvenate and heal

Ancient herbs and spices to rejuvenate and heal (Part 1)By MARIAM ALIREZA, [email protected]

Published: Jan 19, 2011 18:22 Updated: Jan 19, 2011 18:22

When discussing herbs, aromatic seeds, and spices, it is difficult to cite one without citing

the others. Because different ones contain particular cleansing, digestive, energizing,

balancing, rejuvenating, healing, anti-inflammatory, or antimicrobial properties, they give

better results when combined.

The spice and herb shopkeeper (attar) was once the pharmacist and healer of the Arab village.

During the times of the Pharoahs, Egyptian healers performed miracles with simple natural plant-

based remedies that were kept under great secrecy among them. Because the antidotes

produced miraculous effects and cures, such healers were once called witch doctors.

It is also of no wonder that in current and ancient China, natural pharmacies come in huge sizes,

containing alleys of thousands of boxes of endless varieties of healing seeds, roots, dried leaves,

shrubs, gum, berries, bark, twigs, nuts, and other parts of plants, cultivated or grown in the wild.

For millenniums in many cultures, fresh or dried plants or their decoctions have been known to

heal and protect the human body, especially if they are used in the correct manner by specialized

natural healers.

Healing with plants was not only an art but also a science. Centuries ago, great Muslim scholars,

scientists, alchemists, and doctors (tabeeb, or hakeem) like Ibn Seena (Avicenne), Ibn Arushd,

and others wrote books and compiled encyclopedias about thousands of medicinal herbs and

their effects on different parts of the body.

Professor of pharmacology and herbalist, Jabbar Al-Qahtani at King Saud University, Riyadh,

wrote an updated encyclopedia about the many varieties of herbs, seeds, and spices grown

around the globe, their uses, doses, and healing benefits on different diseases.

I sometimes wonder why modern medicine and allopathic doctors reject the simple idea of using

plants for healing and restoring health and energy. Is it because natural remedies cannot be

patented and the financial rewards are not big enough for the drug industry? Then, why doesn’t

the pharmaceutical industry announce that ‘red rice yeast’ is an active ingredient in certain

patented statins to reduce cholesterol or that ‘aged star anise’ is the main compound that protects

against the swine flu virus in Tamiflu vaccine? The answer to such questions is no big mystery. I

shall leave that for you to figure out while I probe into a drop of the ocean of healing herbs, seeds,

and spices.

Ginger is a digestive root that comes with a pungent flavor. It has many healing characteristics. It

helps decongest the sinuses. The chopped root can be added to infusions such as chamomile or

rosemary leaves three times daily to relieve sinus congestion.

Ginger relieves nausea and indigestion. The juice of one lime and a spoon of ginger juice should

be added to a glass of sparkling water to ease both discomforts. The root not only has digestive

and nausea-soothing qualities, but also detoxifies the intestines, protecting against food

poisoning. Japanese delicacies like sushi and sashimi are always served with pickled ginger and

wasabi (like horse-radish) to prevent food poisoning from raw fish.

Ginger also has significant effects in the treatment and prevention of cardiovascular disease

(cholesterol) and cancer due to its potent anti-inflammatory and detoxifying properties. According

to a study at the University of Michigan, the root has compounds that trigger “cancer cells to self-

destruct (a process known as ‘apoptosis’).”

A very recent research has found that turmeric mixed with black pepper produced an inhibiting

effect on the propagation of breast cancer cells as well as the growth of colon and lung tumors in

animals. In combination with gingerroot, it delivered similar actions.

Turmeric is another root that has a healing orange-yellow pigment, rich in detoxifying

antioxidants. It is the basic ingredient in the Indian curry powder. Studies have shown the anti-

inflammatory effects of turmeric on cardiovascular system, Alzheimer’s disease, and cancer. In

other studies, turmeric’s antioxidant potency also demonstrated effectiveness by delaying the

onset of Alzheimer’s disease and preventing vascular disorders, resulting from cholesterol

buildup.

The active compound curcumin, also found in mustard and cumin seeds, suppresses

inflammation-causing enzymes provoked by bruises, fractures, and swelling. The Indians add

turmeric powder to milk or yogurt to reduce inflammation and speed the healing of bone fractures

and bruises.

Garlic’s sulfur compounds are very powerful. They have antioxidant effects that bolster the

immune responses against bacteria, yeast, and disease. Garlic has similar active compounds to

broccoli, which act on breast cancer cells. Chemicals in the pungent bulb fight the oxidation of

cholesterol in blood vessels. Researchers have demonstrated the benefits of garlic on heart and

cardiovascular health. Aged-garlic supplements lowered cholesterol levels and high blood

pressure in un-medicated sufferers. An Australian study found that patients who took four

capsules of garlic extract capsules managed their blood pressure better than those who took

placebo. Garlic has anticoagulant agents that prevent platelet aggregation, reducing risk of blood

clots and stroke.

Garlic’s potent properties treat acidic and yeast conditions. The condiment also has antioxidant

characteristics that counteract free radical damage.

An old remedy of garlic-pickled olive oil relieves ear aches and infections by instilling a couple of

warm drops in affected ears. Clear chicken stock, made with a head of garlic, four onions, ginger,

and black peppers, relieves influenza patients by decreasing the symptoms of the cold and flu

and shortening their duration.

Red peppers and cayenne powder have a pungency that enhances the flavor of food as well as a

potency that is detoxifying and antimicrobial. Their powerful compound capsaicin causes the

release of endorphins that alleviate pain and dilate blood vessels, thus lowering arterial pressure

and increasing blood flow to the heart and brain. The pungent compound has potent anti-

inflammatory and anti-clotting effects and produces heat that energizes the circulation of the

blood, thus lowering the occurrence of stroke and blood clotting. Certain healers recommend it to

prevent fatal heart attacks.

Capsaicin, in studies, appeared to suppress the prevalence of cancer cells by destroying them.

Obesity and diabetes can be helped with the addition of hot peppers to the daily diet. They

stimulate the metabolism, increase energy, and inhibit the growth of fat cells. In ancient cultures,

peppers were used to treat heartburn and lower fever.

Cayenne powder acts as a catalyst when mixed with other herbs. It enhances their effectiveness

through stimulating the circulation, thus speeding the digestion, delivery, and absorption of the

medicinal plant in the body. In ancient cultures, peppers were used to treat heartburn and lower

fever. The piquancy of capsaicin is sometimes more than one can handle; a sip of milk or a spoon

of yogurt soothes the burning sensation in the mouth.

Cayenne’s nutritional analysis is very interesting. The condiment, or vegetable, contains a variety

of nutrients. It is rich in vitamins A and C, essential minerals like calcium, zinc, selenium, and

magnesium, and both insoluble fiber for the digestion, and soluble fiber for heart hygiene. It also

offers an important compound for the heart and cardiovascular health, nitro-glycerin, which acts

as a blood vessel dilator, preventing fatal cardiac attacks.

The Middle Eastern and Indian kitchens pride in the endless varieties of herbs and spices they

contain. Each kind offers flavoring culinary uses as well as multiple therapeutic benefits in so

many different ways. They can be added to salads, soups, sauces, stews, roasts, and bakery;

infused in hot drinks; or blended into medicinal formula. They are also found in supplement forms

in health stores. Because of their multifaceted aspects and different utilization, they are important

to keep in your pantry for health use.

The list of herbs and spices has grown too long for one article; hence I decided to break it in two

parts in order to give you the time to contemplate and fully absorb the above-cited ones. So, until

next week for the remainder of the series!


Published: Jan 26, 2011 17:49 Updated: Jan 26, 2011 17:49

The discussion about medicinal herbs, spices, and aromatic seeds does not seem to end.

Their diversity and richness in healing, cleansing, calming, and energizing compounds

make them special and available healers. Because certain ones offer multiple benefits and

uses, I decided that they become the chosen few. This is not to degrade the unmentioned

ones.

The other reasons for selecting them are that they are studied more than the others. They are

also available in global markets and come in supplement forms. Moreover, their medicinal

effectiveness has been shown in studies to sometimes equal the potency of medical drugs or

even surpass them. Their other advantages are that they hardly ever come with harmful side-

effects and that they restore health and energy without robbing the body of its innate immune

defenses, something unattainable with the use of prescription medication. Now, I shall pursue my

super-list of the healing gifts of Nature.

Cinnamon bark is a very popular spice in Indian and Middle Eastern cuisines. It detoxifies the

body from pathogens and free radicals, thus bolstering the immune mechanism. Its most known

action is on insulin response, preventing sugar buildup in the bloodstream and even reversing

pre-diabetic conditions. In studies, cinnamon extract, taken before consuming starch-rich dishes,

controlled the surges of blood sugar by stimulating proteins in pancreatic cells in order to regulate

insulin spikes, which create havoc if left roaming in the system. In combination with almond and

chromium, cinnamon’s potency is increased, balancing blood sugar and decreasing risks of

diabetes and obesity.

Abundant in antioxidants, cinnamon produces a lowering effect on “harmful” cholesterol levels

and demonstrates an anticoagulant action on blood clotting. Half a teaspoon of cinnamon powder

with breakfast (yogurt, cereal, or honey) acts on blood sugar. It is also effective in lowering

cholesterol levels.

A mixture of cinnamon and honey strengthens immunity to counteract many disorders. It dispels

gases; eases indigestion and upset stomach; fight colds and flu symptoms; and relieves arthritic

pain. Added to herbal infusion, it increases antioxidants and gives detoxifying benefits.

Cloves have the most powerful antioxidant effect known until now, scoring highest on the ORAC

scale (Oxygen Radical Absorbance Capacity). ORAC measures the detoxification ability of a

particular food on free radicals, toxins, and infections. With potent phytochemicals, the immune

system is reinforced. Because of their powerful anti-inflammatory and cleansing actions, Chinese

traditional medicine recommends the use of cloves for arthritis pains and other disorders.

Traditionally in the Arabian Peninsula, cloves and their oil were employed to quell toothache and

disinfect the oral cavity and throat. They can alleviate nausea as well.

Rosemary leaves and their essential oil are recommended to relieve congested sinuses and cold

symptoms and cleanse the system, either through steam inhalation of rosemary infusion or taking

only two drops of the essential oil mixed with honey or on sugar lump twice a day.

Recent studies point to the effects of rosemary on sharpening the memory and improving mental

performance by intensifying the thinking ability. In animal testing, a chemical (carnosic acid) in the

herb was found to considerably lower risk of stroke as well as protect brain cells from oxidation,

Alzheimer’s disease, and mental decline caused by aging. Rosemary should also be added to

meat dishes to protect against meat’s oxidizing effect and carcinogens produced by cooking.

Chamomile flower infusion is known for its calming properties on irritability, agitation, restless

sleeps, and stress. It also contains antibacterial, anti-inflammatory, and antifungal agents that

work on infections of the throat, sinuses, and respiratory tract; skin inflammation due to eczema;

and yeast infections of the intestines and nails. Steam inhalation clears and disinfects the

sinuses; gargling soothes sore throats; the warm drink calms the nerves; and soaking the nail

heals yeast infections.

Thyme is another herb that has anti-inflammatory, anti-spasmodic, and anti-bacterial properties to

soothe sore throats, asthma, and cough. Warm thyme infusions with honey soothe a spasmodic

cough. Certain cough syrups are made with thyme. The herb can be chopped to spice up

vegetable soups, vegetables stews, salad dressings, and bread.

Basil leaves have a purifying effect on the body with its antibacterial characteristic. It builds the

immune system to fight colds and swine flu. In Arabic, it is known as rihan. Ayuverdic medicine

recommends tulsi (basil) to protect against the swine flu virus, reducing symptoms and speeding

recovery period. Blend around twenty fresh green basil leaves with some water and drink on an

empty stomach to benefit from its antioxidant effects.

Due to its antioxidant and anti-inflammatory properties, the leaf relieves headaches, colds,

indigestion, and arthritis pain. Research evidence indicates that basil has benefits on cholesterol,

diabetes, and ulcers. It can be added to tea blends or made into pesto sauce the Italian way.

However, basil should be avoided during pregnancy or conception periods.

Cumin seeds have multiple curative properties. The seed relieves gastric problems such as pain

and bloating, but its most prominent action is on cancer cells. Its active ingredient is called

curcumin, also found in turmeric, curry powder, and mustard seeds. The compound appears to

suppress the growth of cancerous tumors through the inhibition of the enzymes, which encourage

the spreading of cancer cells.

A diet rich in curcumin like the Indian seems to lower the risk of Alzheimer’s and mental decline,

disorders seen less in Indians than in Americans. It reduces inflammation and boosts immune

cells that counteract the protein, which causes brain plaque in Alzheimer’s patients. Indian and

Arabian cuisines include cumin in rice and vegetables dishes and stews. A tea made with cumin,

anise, fennel, and caraway seeds dispels gastric gas and pain.

Star anise, yansoon, is another spice that has a powerful flavor as well as a destructive potency

on viruses and infections. It became a star during the swine flu virus scare. It was then that the

flower was revealed as the active ingredient in the patented Tamiflu vaccine. The active

compound extracted from aged star anise is called shikimic acid. The star relieves swine flu

symptoms; shortens the recovery period; and bolsters the immune defenses. Star anise (whole

or powdered) should be steeped in hot water for twenty minutes and then taken warm.

To intensify the healing potency of herbs and spices, you should have them mixed. Because each

one of them has its peculiar healing characteristic, when combined they become more powerful,

delivering more holistic benefits. For example, you can add ginger, cinnamon, clove, or

cardamom to mint, lemon grass, verbena, chamomile, rosemary, and sage infusions and hot or

cold teas. They enhance the taste of the drinks as well as each others’ effectiveness. The flavors

of stews, meat and vegetable dishes, and salads are enhanced by ginger, turmeric, hot chilies,

cumin, parsley, dry or green coriander, thyme, rosemary, oregano, dill, basil, or others such as in

Indian and Middle Eastern cuisines. Bread taste good when made with cumin, anise, or fennels

seeds; desserts and cakes do well with ginger, cardamom, cinnamon, vanilla, and more. Herbs

and spices add aromatic savor to your recipes while your health gets all the benefits without

suffering the high costs of prescription medication.

These are not the only useful herbs to have handy in your first-aid cabinet. There are of course

many more, which we know and others that we have never heard of. Next week, I shall continue

with other medicinal herbs that you can make use of without the side-effects of medical drugs.


Published: Feb 2, 2011 19:19 Updated: Feb 2, 2011 19:19

As promised last week, I am resuming my selected list of healing herbs, spices, seeds,

and gums. They do not only season food, enhance the aroma of dishes, and act as

preservatives, but they also detoxify, nourish, energize, and heal.

Moreover, important aspects worth mentioning are that they are safe to health if used reasonably

and effective if they are used properly. I would say that they are the optimal treating methods.

BUT, I would like to remind our readers that they SHOULD NOT rule out the use of

pharmaceutical drugs to treat complicated medical conditions and emergencies. However with

doctor’s advice, they can take them along with medication to speed recovery and enhance energy

and immunity. With this said, I can go back to my precious little things. They may be small in size,

but they packed with great health advantages.

Fenugreek is a round seed, which has strengthening and cleansing effects on energy and blood.

The seed’s potency comes from its detoxifying phytochemicals like beta-carotene, parthenolide,

and santamarin. Its nutrient-rich content (calcium, iron, magnesium, manganese, phosphorus,

potassium, selenium, zinc, and vitamins B1, B2, B3, and C) gives a myriad of health benefits, by

acting on many disorders. The seed has laxative and lubricating characteristics, which influence

the intestines; reduce inflammation, fever, and lung disorders; break up mucus; and decrease

sinus and asthma symptoms. Its diversified nature also helps lowering blood cholesterol and

sugar levels and stimulating lactation in new mothers.

Fenugreek, holba in Arabic, comes with an abundance of bone-building minerals and nutrients,

making it instrumental in strengthening bones and preventing osteoporosis. Traditionally, the

seed is recommended to break up phlegm and expectorate it to relieve asthma and cough. The

drink made with boiled or soaked seed produces a diuretic effect and helps digestive tract

disorders. Fenugreek is recommended for diabetics for its balancing effect on blood sugar. The

solution should be taken in small amounts before meals. A Yemeni recipe suggests drinking the

water of the soaked seed every morning for body cleansing. Fenugreek is much recommended to

give energy and heal from chronic fatigue.

The ancient Egyptians and Arabs used fenugreek after childbirth to detoxify the body of the new

mother as well as promote the flow of breast milk. However, it is contraindicated during

pregnancies as it stimulates uterine contractions, thus provoking the onset of abortion or preterm

delivery. Unfortunately, many people distance themselves from the use of fenugreek due its

undesirable side-effect; it releases a disagreeable body odor, the result of its detoxifying function.

Boswellia, Boswellia serrata, is a gum, having active phytochemicals like borneol, boswellic acids,

carvone, caryophyllene, farnesol, geraniol, and limonene. They have anti-inflammatory, anti-

arthritic, antifungal, and anti-bacterial properties. The gum lowers cholesterol serum, plus it

restores blood vessel damage caused by inflammation. It relieves gout, arthritis, and fibromalgia

pain, plus it is an effective immune-booster.

Boswellia, luban shihri in Arabic, is a favorite herb in Arabia. Resin of superior quality was once

collected in copious quantities from the trunks of trees in Shihir, located in the southern part of

Yemen in the Arabian Peninsula. Unfortunately, their yield has diminished tremendously in the

recent years. Also known in the West as frankincense, the Arabian gum was sought after; it

fetched high prices.

The bitterness in the gum has healing properties. It can be chewed, sucked, soaked, or burned

on charcoal according to requirement. Traditionally, the soaked gum relieves dry cough and cold

by expectorating mucus. The milky liquid is soothing heartburn when taken on empty stomach.

Due to its potent detoxifying agents, the drink cleanses the liver and kidneys; treats urinary tract

infections; and supports urinary tract health (supplements come for the latter reason, too). It is

said to sharpen cognitive abilities and memory. The resin is taken diluted in water on empty

stomach twice or three times daily, depending on the severity of the condition. Soaking the nail

treats fungal infections and spreading the liquid on affected skin soothes eczema. Chewing it

lowers blood sugar and hypertension. The gum is sucked or chewed during pregnancy to relieve

nausea, stomach complaints, and indigestion; soothe the throat; eliminate bad breath; and clean

the mouth.

Ayurvedic medicine also appreciates boswellia. Taken along with turmeric and basil leaf, it

relieves pain and inflammation in arthritis sufferers. It is used to treat obesity, acne, and eczema.

The gum’s anti-inflammatory compound, boswellic acid, alleviates digestive disorders, acid reflux,

diarrhea, parasites, acidic conditions, yeast infections, and asthma.

Frankincense is burned to refresh the odor of interiors and kill airborne germs. The gum is also

commonly used for its many medicinal properties in this part of the world, making it a valuable

healing remedy. I, for one, have experienced its effectiveness on different aspects of health; I

always include it in my first aid kits for its immune-lifting potency. By the way, it also comes in

supplement form, convenient for traveling.

Nutmeg is another spice, or nut; it reduces blood pressure. How? It is one of those spices that

build heat in the blood, making blood vessels dilate, thus it increases blood flow. It is usually

added to bakery goods, vegetables, and meatloaf to enhance their flavors. It is also used as a

sedative for its calming effect.

Lemongrass, Cymbopogon citratus, contains an array of phytochemicals such as alpha-pinene,

beta sitosterol, caryophyllene, citral, farnesol, geraniol, limonene, luteolin, myrcene, quercetin,

rutin, saponin, and triacontanol. A recent research showed an interesting phenomenon.

According to the test-tube study, citral, the active lemony compound in lemongrass, acted on

cancer cells by making them self-destruct through ‘apoptosis’ with only a small amount of

lemongrass infusion poured on cells. What is more interesting is that normal and healthy cells

were left intact and fully functional. Citral is also found in plants like Verbena officinalis and

Melissa officinalis.

Lemongrass offers important immune-lifting nutrients like calcium, iron, magnesium, manganese,

phosphorus, potassium, selenium, and zinc. The grass has digestive, tonifying, and astringent

properties. It acts on fever, flu, headaches, and intestinal problems. The herb is added to tea in

Arabia for its flavor and refreshing benefits. To intensify its detoxifying effects, I mix it with

verbena leaf and gingerroot infusion. Due to its fragrant aroma, it is often found in beauty

products and scents.

Nanakha known in Arabia and ajmaeen in India is an aromatic seed that resembles anise, but of

a more intense potency and pungency, which work on digestive disorders. Traditionally, it was

used in the Hijaz region of Arabia and in India for relieving abdominal pains and indigestion,

dispelling gases, and treating intestinal infections. The stinging flavor of the seeds makes the

person reluctant to chew and swallow them, but with time it becomes palatable. An acceptable

way to have them is boiling them a little and steeping them for twenty minutes. The clear liquid is

very aromatic and soothing to pain and bloating and detoxifies infections. I find it very soothing to

digestive pain and disorders.

I thought I was going to close the discussion about remedial herbs and spices today, but I feel it is

unfair to abruptly end my investigation of such treasures as there are still prominent ones worthy

of revealing their infinite benefits.

It is important to continue spreading the information about these precious plants in order to

convey it to the public in a simplified manner at our age of medical drugs, which also come with

side-effects. I would like to see these remedies used for their healing, detoxifying, fortifying, and

rejuvenating properties. I have explained how they enhance wellness and energy; sharpen the

memories and acuity, and energize the brain in a cost effective way with minimum harm to health.

I will come back next Wednesday, inshallah, with more of my superlist of Nature’s priceless gift.



You must be surprised that I am still discussing the subject of medicinal herbs and spices

started three weeks ago. I thought I could keep them limited to two articles but I

discovered a wealth of other plants, which, I feel, should be exposed to you all for

appreciation.

I am sure you will take pleasure reading about them as much as I have had researching and

writing about them. I encourage you to use them in order to discover their healing, relaxing, and

energizing effectiveness and aromatic flavors. And, please don’t wait to fall ill to try them. Start

using them today to season your dishes and as infusions and teas to relax alone or with friends.

Allow me to proceed with the super-list I chose for you today.

Parsley, Petroselinum crispum, is a special herb. All its parts: Fruit, leaves, stems, and roots,

have effective medicinal or culinary uses and sometimes both. Its potent antioxidants and

nutrients are endless and curative. The multiple benefits comes from phytocompounds such as

alpha-pinene, apigenin, apiole, beta carotene, benzaldehyde, bergapten, caffeic acid, chlorogenic

acid, geraniol, glycol acid, kaempferol, limonene, linalool, lutein, myristic acid, myristicin,

naringenin, p-coumaric acid, psoralen, quercetin, rosmarinic acid, rutin, and xanthotoxin. Its

immune-boosting calcium, folate, iron, magnesium, manganese, phosphorus, potassium, and

selenium and fortifying vitamins A, B1, B2, B3, B5, C, and E give it a special status amongst dark

leafy greens.

Traditionally, parsley dispels gastric gas; eliminates parasites; and normalizes gastric functions.

The green strengthens the memory because of the rosmarinic acid and others. It produces good

effects on the prostate and stimulates the reproductive system and sexual desire. The green

freshens the breath after garlic and onion consumption.

Parsley’s diuretic effect relieves water retention, and lowers high blood pressure with the help of

its high magnesium content. It assists bladder and kidney problems; eases the flow of painful

urination; and expels stones. A big bunch of the green should be steeped in a liter of boiling water

and left to cool or it can be blended with water as juice. Either way, it should be taken four times a

day with meals to help the release or break up of kidney stones.

Parsley offers an amino acid called histidine, which has the ability to suppress the propagation of

tumor cells. Its vitamin A and C components, which have recently been accepted as cancer-

fighters, exceed the amounts found in any other vitamin-rich foods. Lutein like in other leafy

greens is a powerful antioxidant, which protects from blindness due to age-related macular

degeneration (AMD). Parsley’s bone-health benefits come from its richness in calcium,

magnesium, and vitamin C.

Parsley is a popular herb used in Middle Eastern and Mediterranean cuisines. It is chopped and

added to salads, stews, soups, and vegetable dishes before serving to preserve its goodness,

freshness, and aroma. The famous Lebanese taboule salad is basically made of finely chopped

fresh parsley and mint leaves with diced tomato, cucumber, and onions. The dressing is simply

made of lemon juice, salt, and olive oil. The salad is a very healthy filling starter, rich in nutrients

and fiber, a nutrient that assists a weight loss program.

Olive leaf, Olea europaea, is the green leaf of the “blessed tree” as mentioned in the Holy Quran.

We all know the many benefits of olive oil, the heart-healthy monounsaturated fatty acids, but

very few people outside the Middle East have heard of the health benefits of the leaf of the olive

tree. This deep olive-green leaf reveals an abundance of phytochemicals such as apigenin, beta-

sitosterol glucoside, cinchonidine, esculetin, kaempferol, mannitol, maslinic and oleanic acids,

oleuropein, quercetin, rutin, and tannins. These powerful agents are at the spearhead of

detoxifying antioxidants to neutralize and destroy free radicals, bacteria, viruses, yeasts, and

parasites. They also boast strong immune effects.

In studies, the extract of olive leaf showed potency by decreasing high blood pressure plus

relieving colds, influenza, sinusitis, pneumonia, most infectious diseases, and gastrointestinal

disorders, while mitigating chronic fatigue and arthritis pains and psoriasis. The extract

supplements taken in combination with fresh ginger give more effectiveness in lowering high

blood pressure. Other nutrients like calcium also found in the green help build bones and nourish

the body.

The other medicinal effect of the olive leaf is lowering blood sugar levels in insulin-dependent

sufferers to the point of reducing insulin doses. A traditional recipe for diabetes is drinking half a

cup of the boiled leaves before every meal. The drink is made with a big handful of the washed

leaves by boiling them in a liter of water for three minutes. The solution should be left to steep for

another 20 minutes; poured in a glass bottle (only); and stored in the refrigerator for the day. The

potion appears to stimulate insulin and prevent blood sugar surges.

Alfalfa, Medicago sativa, is a potent alkalizing and detoxifying green plant. It acts against acidic

conditions, yeast infections, and inflammation. Its powerful phytocompounds produce therapeutic

effects by lowering cholesterol levels; balancing hormones; regulating blood sugar; enhancing the

functions of the pituitary; relieving digestive disorders; alleviating arthritis pain; and improving skin

conditions. The green leaves, flowers, petals, and sprouted seeds are used for their curative

benefits.

Alfalfa provides healing phytochemicals like alpha-carotene, beta-carotene, beta-sitosterol,

chlorophyll, coumarin, crypoxanthin, daidzein, fumaric acid, genistein, limonene, lutein, saponin,

stigmasterol, and zeaxanthin. These antioxidants produce detoxifying properties, having anti-

inflammatory and antifungal effects on the body. Lutein in the green protects the eyes from

macular degeneration, a blinding disease.

Alfalfa’s exceptional abundance and combination of vitamins A, Bs, C, D, E, and K, protein, and

minerals calcium, copper, folate, iodine, iron, magnesium, manganese, phosphorus, potassium,

and zinc make it an ace of a supplement for deficiencies such as anemia, bones, joints, and

problematic skin. The chopped young green leaves are used directly on ulcerated open wounds

and bed sores along with the consumption of fresh vegetable and fruit juices, resulting in

successful healing. In its fresh and raw forms, the plant provides maximum healing nutrients. The

sprouted seeds, which produce a very effective and energizing cure, should be thoroughly

washed from clinging mold and bacteria. Alfalfa also comes in supplement form.

In Arabia, alfalfa, also known in Arabic as barseem, is the main feedstock for cattle. Due to its

nutritional value, livestock feeding on the green produce superior meat, containing higher levels

of the healthy omega-3 fatty acids, to the meat of grain-and-corn-fed animals, which contains

more saturated fats. Due to its high nutritional value, modern herbalists branded the plant as “The

Father of All Foods.”

The miracle of “live” aromatic plants is that their nutrients work synergistically and their

therapeutic powers become even more effective when they are blended. These greens are very

rich in digestive enzymes and amino acids, which also increase intestinal microflora, “healthy”

bacteria, protecting from food poisoning and infectious digestive pathogens.

Their practical aspect is that the dried herbs, seeds, roots, and gums neither spoil nor have an

expiry date. In fact, some act as preservatives. The other advantage is that they are easily

available and can be stored in your kitchen, having medicinal and culinary uses with minimum

side-effects on your health. Start enjoying them today!

I shall be back, inshallah, next week with more of my Pandora’s Box of remedial aromatic plants.



As promised, I am back this week with more medicinal herbs and spices. I am sure many

of us have used these “wonder” full plants either to season dishes or to enjoy sipping

their infusions in relaxing moment alone or with friends. Actually, hot and cold infusions

and drinks have become very popular in restaurants and eateries, which offer a wide

assortment of exotic and Oriental teas, aromatic herbs and seeds, and their blends. I know

how eager you are to acquaint yourselves with more of Nature’s precious gift; your many

e-mails express it. So, let us go through my selection for today.

Dandelion, Taraxacum officinale, is a powerful blood and liver cleanser. It energizes liver

functions, thus digestive bile production is increased. As a result, cholesterol is decreased. It is

helpful in the treatment of jaundice, hepatitis, and liver cirrhosis, but it is not recommended for

gallstones. Its diuretic property assists in eliminating water retention and uric acid, but it should

not to be used along with diuretic medication. The green performs stimulating actions on the

kidneys, spleen, pancreas and digestive tract. It may also have a detoxifying effect on

rheumatism and breast tumors and cancer.

Dandelion’s cleansing properties come from the following powerful phytochemicals: Beta-

carotene, beta-sitosterol, caffeic acid, cryptoxanthin, lutein, mannitol, p-courmaric acid, saponin,

and stigmasterol. Each one has different actions. Some act on infections; others on inflammation

and others on cancer. Mannitol produced by dandelion leaves and roots assists in regulating

hypertension. The chopped roots should be simmered for one minute and chopped leaves should

be left to steep in the liquid for 40 minutes. The dose is two cups per day.

Dandelion’s diversified minerals like calcium, iron, magnesium, manganese, phosphorus,

potassium and zinc nourish the blood, prevent anaemia and bolster the immune system. The

green also offers essential fatty acids valuable to health. According to a medical journal, the

antioxidants and vitamins A and B2 in dandelion flower infusion help night blindness.

Due to dandelion’s high insulin content, the supplement can exercise a balancing effect on blood

sugar, regulating sugar and insulin levels in diabetics.

For liver cleansing and healing, the leaves, stems and roots should be boiled and reduced

considerably. Three tablespoons of the concentrate should be taken six times a day. Dandelion

supplement produces similar benefits. The milky sap in the stem can be rubbed on warts three

times a day; it helps eliminate them. It seems to work on liver spots on the hands as well.

Dandelion is known as hindiba in Arabic. The young green leaves make a healthy filling salad. In

Lebanese cuisine, they are wilted in olive oil with chopped onions and garlic to make a delicious

and healthy vegetable dish. Alternatively, they can be boiled or steamed and dressed with lemon

and virgin olive oil.

Peppermint, Mentha piperita, is a potent green. Its healing effects come from the many

phytocompounds in the plant. These are composed of acetic acid, alpha-carotene, alpha-

pinene,azulene, beta-carotene, beta-ionone, betaine, caffeic acid, carvacrol, carvone, chlorogenic

acid, coumarin, eugenol, hesperetin, limonene, linalool, luteolin, menthol, 1,8-cineole, p-coumaric

acid, rosmarinic acid, rutin, tannin, thymol and vanillin.

The aromatic green provides protecting nutrients like pectin, choline, calcium, iron, magnesium,

manganese, phosphorus, potassium, selenium, and zinc and the nourishing vitamins B1, B2, B3,

and E.

Due its content of the pungent menthol and others, peppermint essence and oil are typically used

for therapeutic purposes to relieve digestive disorders like indigestion, nausea, spasms, irritable

bowel syndrome, diarrhea and poor appetite. They soothe colic through their mild anaesthetic

effects on the mucous membranes. They help the digestive process, furthermore, by aiding in the

secretion of stomach acids.

The green’s medicinal and calming effects alleviate headaches and rheumatism pain. Peppermint

essence or oil should only be ingested in very few drops on a lump of sugar or with honey for

medical conditions only.

On the other hand, peppermint and its oil should not be used in the presence of acid reflux and

allergic reactions; they aggravate the conditions. Nursing mothers should not take them either as

they interfere with iron uptake. The green leaves should not be consumed in their pure form, but

as a tea instead.

Traditionally in Arabia, peppermint leaves, habaq known locally, are infused in boiling water to

relieve digestive disorders. Otherwise, peppermint or spearmint (its milder green ‘sister’), with its

flowering tops are enjoyed mixed with tea leaves after a copious meal. The habaq madini, grown

in Al-Madina Almunwarah, the holy city of Prophet Muhammad (PBUH), is known for its very

powerful aroma and medicinal effects on insomnia, indigestion, flatulence, sore throats, colds,

cough, headaches, abdominal and menstrual pain, and bad breath. In his books of medicine, Al-

Kindi, the 9th century physician, recommended the use of peppermint for the above disorders.

Ginseng, Panax ginseng and Panax quinquefolius, is a root known for its energizing and healing

properties. The first kind comes from China and Korea; that is the one most people know. The

other is grown on American soil. The different species give different effects and complement each

other. The Siberian ginseng is not of the same family, but it has similar characteristics.

Ginseng potency on the body comes from phytochemicals such as beta sitosterol, campesterol,

caryophyllene, cinnamic acid, escin, ferrulic acid, fumaric acid, ginsenosides, kaempferol,

oleanolic acid, panaxic acid, saponin, stigmasterol and vanillic acid. The nutrients in the root are

quite impressive, too. They consist of calcium, choline, fiber, folate, iron, magnesium and

manganese, phosphorus, potassium, silicon, and zinc.

Both ginseng nutrients and phytocompounds work in a synergy to bolster the hormonal system

and adrenal and reproductive glands, increasing fertility and sexual activity while reducing sexual

dysfunctions. By enhancing the immune system, they give energy, increase stamina and

endurance, lower fatigue and stress, and stimulate the appetite, making them ideal for athletes.

They have balancing effects on blood sugar and insulin levels.

With the use of ginseng, the functions of the lungs are improved and bronchitis conditions are

relieved. The root promotes good blood circulation; controls diabetes; and helps liver dysfunction

due to alcohol abuse and medical drug overuse. Its immune-lifting properties protect against

exposure to radiation in astronauts and others. The healing part is the root, which should be

steeped in hot water for 20 minutes like most remedial herbal infusions. Ginseng comes in

supplement for those who do not have access to the root.

Due to its sugar lowering effect, ginseng should be avoided in the presence of hypoglycaemia

(low blood sugar). The other medical conditions, which the root is not recommended for, are

hypertension, heart disorders, asthma, and insomnia. Pregnant and nursing mothers, too, should

keep away from the root.

Some of the readers must feel burdened by so many scientific names. The purpose of citing and

writing the details of the scientific and Latin names of these plants is for the reader to become

familiar with them. In case of allergic reactions to one or more of their components, it is important

to avoid taking the carrier plant, which is contraindicated for the condition. The other reason is

when a medical disorder arises the reader would be well informed of the effective

phytocompounds, which can act as healers to his or her condition.

Herbs, spices, flowers, gums and aromatic seeds offer us a wealth of medicinal, cosmetic,

protective and flavoring qualities. If used reasonably and without excesses, they can bring about

excellent curative results without side effects, plus they offer the bonuses of detoxification,

rejuvenation, good sleep, mental clarity, vitality and exceptional wellness. To heal and prevent

many disorders, you need not go outside your kitchen or suffer the damaging side effects of

pharmaceutical drugs. Remember, herbs and spices can be enjoyed in health and in sickness!

References

Natural Remedies of Saudi Arabia by Lebling and Pepperdine

Prescription for Nutritional Healing by Phyllis A. Bach

Heinerman’s Encyclopedia of Fruits, Vegetables, and Herbs by John Heinerman

The Inflammation Syndrome by Jack Challem


Published: Feb 23, 2011 22:06 Updated: Mar 2, 2011 20:38

I am eager to return to my carefully selected herbs and spice. From your many e-mails on

the subject, I assume that you are not bored of my series of articles about these multi-

faceted ‘little things.’ Don’t “good things come in little packets?”

For those who have been using them as spice or seasoning to add flavor to dishes, it is good for

them to get acquainted with their “unacknowledged’ healing effects. But for those who are

unfamiliar with their benefits, I encourage them to add these ‘special’ plants to their kitchen and

first-aid cabinets. After reading this modest information, many will view herbs and spices

differently and will start appreciating their multiple benefits. As for now, I shall waste no time to

start part six.

The fennel plant, Foeniculum vulgare, is of the parsley family, beneficial in all its forms: seeds or

fruit, feathery greens, roots and stems. Their quantity and variety of phytochemicals are

impressive. They consist of alpha-pinene, benzoic acid, beta-carotene, beta-phellandrene, beta-

sitosterol, caffeic acid, camphor, cinnamic acid, cynarin, ferulic acid, fumaric acid, isopimpinellin,

isoquercetrin, kaempferol, limonene, linalool, myristicin, 1,8 cineole, p-coumaric acid, pectin,

photocatechuic acid, psoralin, quercetin, rutin, scopoletin, umbelliferone, sinapic acid,

stigmasterol, vanillic acid, vanillin and xanthotoxint. This bouquet of antioxidants detoxifies the

lungs, dispels gas and relieves abdominal pain and gastric spasms and disorders. These

phytocompounds are powerful and helpful to use after or along with chemotherapy and radiation

for cancer therapy.

Fennel provides other important nutrients like various amino acids, enzymes, essential fatty acids

and choline. It is rich in the detoxifying minerals calcium, iron, magnesium, manganese,

phosphorus, potassium and selenium and the health-promoting vitamins B1, B2, B3, C and E,

which enhance the work of the liver, kidneys and spleen.

Fennel seeds, shamar in Arabic, are commonly used in Arabia for medicinal and culinary

purposes. They relieve flatulence and indigestion when boiled for 10 minutes and left to steep for

several minutes. It is best taken warm to give maximum effects. The same warm liquid is given to

infants to relieve colic and gas. New mothers are also encouraged to drink it to stimulate their

milk flow and to give to their newborns to soothe colic. A teaspoon of fennel, anise and cumin

seeds can also be chewed after a heavy meal to ease the digestion. From experience, I strongly

recommend its use for such conditions unless the doctor advises otherwise.

The fruit (seed) sweetens the breath; allays hunger pangs; and suppresses the appetite to help

weight loss. An old recipe to alleviate rheumatism and joint pain is rubbing the area of pain with

crushed fennel and black seeds steeped in warm olive oil. Al-Kindi, the Arab physician of the

Middle-Ages, prescribed the seed in his medical encyclopedia for fever, stomach and liver pain

and eyesight problems. The Chinese treat food poisoning with fennel seeds.

In the kitchen, the chopped feathery leaves of the plant are sprinkled on salads, vegetables

dishes, soups and stews to add an anise-like flavor. The seed is much used to season dishes in

the Middle East and India.

In Italy, the braised stalk is popular as a vegetable dish. The ancient Romans recommended it for

‘dimness of vision.’ Unless you are familiar with aromatic seeds, the fennel fruit can easily be

confused with the sweeter anise seed, but Arabs in general can tell the difference between the

two seeds.

Vervain, Verbena officinalis, is a relatively small green plant that yields flowers, leaves, shoots

and stems. The leaves offer cancer-fighting properties through their detoxifying phytocompounds:

adenosine, aucubin, beta-carotene, caffeic acid, citral, tannin, ursolic acid, verbenalin and

verbenin. The active chemical, which counteracts cancer cells, is suspected to be citral. It

appeared in test tubes to cause cancer cells to destroy themselves, committing ‘apoptosis’

(cancer cell suicide). Citral is also found in lemongrass.

Vervain has other healing properties. The infusion of the leaves stimulates the nervous system;

calms the nerves; lowers stress levels; induces sleep; and helps treating mild depression. It

enhances liver and gallbladder functions. The leaf regulates menstruation and increases the flow

of breast milk. It relieves headache and toothache; decreases fever by inducing perspiration; and

helps reduce cold symptoms.

Bathing wounds with vervain solution disinfects them and speeds their healing. The drink is made

with the leaves left to infuse in hot boiled water for twenty minutes like any other herbal tea.

Ginger, spearmint, lemongrass, or rosemary can be added to increase nutritional value and

enrich flavor.

Vervain should be avoided during pregnancies. Because of the effects of the plant’s compounds

on the uterus, they induce contractions, resulting in abortions or premature deliveries.

Myrrh, Commiphora myrrha, also known as murr and murrah meaning ‘bitter’ in Arabic, is a resin

collected from bleeding the shrub stems, which are grown in Southern Arabia and Somalia. It is of

the same family as Boswellia, frankincense, or luban shihri, the one I wrote about two weeks ago.

The hardened gum, secreted from the stems, acquires a brownish-red color, looking more like

small translucent rough pebbles. The gum fetches high prices in our local markets, souq. It was

once a popular antiseptic before antibiotics. It should be soaked in water for disinfecting wounds.

It also has astringent, stimulating and healing characteristics among others.

In Arabia, soaked murrah (a couple of gum drops) in a small coffee cup of hot water was given to

new mothers to help body-cleansing after childbirth. It was also give for stomach aches, cough,

colds and chest infections. The same solution can be applied to wounds and skin infections to

speed healing, reduce scarring and remove warts. The liquid is known to lower high blood sugar

and hypertension levels.

In India, an extract of the gum, called gugul, is made from Indian myrrh to lower total cholesterol.

The resin was revered for its medicinal powers by the Ancient Egyptians as well. The myrrh tree

is figured in their inscriptions.

Scientific research shows that myrrh provides immune-boosting and detoxifying phytochemicals

such as acetic acids, betasterols, campesterol, cinnamaldehyde, cuminaldehyde, depentene,

eugenol, limonene and m-cresol. The gum acts as an antiseptic, disinfectant, expectorant and

deodorant. It energizes the immune defences and stimulates gastric acids for better nutrient

absorption. It combats oral bacteria, gum disease, bad breath, sore throat, colds, flu, sinusitis,

cough, asthma, bronchitis, herpes simplex, skin disorders and ulcers by gargling and just drinking

a small amount of the solution or swallowing a couple of gum drops with water. For wounds, cuts,

sores and boils, a concentrated liquid should be applied directly on the skin a couple of times a

day. Due to its cleansing and antibacterial properties, myrrh is found as an ingredient in certain

immune-boosting formulas. Its aromatic properties make it appear in scents.

Most herbal teas blended or alone should be brewed in boiling water then steeped for 20 minutes

to benefit from all the phytonutrients. Others require boiling for several minutes before steeping.

Infusing for a short period is not enough to extract all the nutrients. If the infusion is to be taken

for a cold, throat, or lungs, it should be taken more or less hot. If it is to treat digestive disorders, it

should be taken warm. When needed to lower fever or to quell acid reflux it should be cool.

Aromatic plants should be carefully blended in order to become more potent healers with more

pronounced aromas, producing powerful healing effects. When spices like ginger, cinnamon,

clove and cardamom and seeds like cumin, anise and fennel are added to greens, their powers

are amplified and effectiveness intensified. So, I encourage you to make your own blends, but

without over-crowding your infusion so that the fine distinct flavor of each ingredient gets lost,

becoming a potpourri.

I shall be back with you next week, inshallah, with another episode of herbs and spices.

References


Prescription for Nutritional Healing by Phyllis A. Bach

Heinerman’s Encyclopedia of Fruits, Vegetables and Herbs by John Heinerman

The Inflammation Syndrome by Jack Challem


Published: Mar 2, 2011 20:17 Updated: Mar 2, 2011 20:39

The subject about herbs and spices seem to have extended itself beyond my own

expectations. I am really impressed by the amount of interest expressed in your e-mails.

The more I research the more I discover information that attracts me to fathom some of

these “miracles” of nature. Aren’t some of them the “seeds” and “roots” of plant life on

Mother Earth? The more we explore and study them the more we benefit and heal without

getting exposed to medical drugs and their side effects and high costs.

So, let us see the selection for today. Believe me; the coming ones are not less significant in their

effectiveness than the previously-cited ones. I purposely chose them randomly, without prejudice,

and not according to alphabetical order or medicinal importance in order not to diminish the

nutritional and healing value of the last ones. Due to their availability some may sound more

known or popular than others. That is because they have been more studied than their peers and

more recognized in industrialized countries where most medical and human researches take

place. You will judge that for yourself.

Sage, Salvia officinalis, is a silvery green fuzzy leaf, containing a wealth of detoxifying,

antibacterial, antiviral, and anti-parasitic phytochemicals such as alpa-amyrin, alpha-pinene,

alpha-terpineol, apigenin, beta-carotene, beta-sitosterol, betulin, borneol, caffeic acid,

campesterol, camphene, camphor, carnosolic acid, caryophyllene, catechin, chlorogenic acid,

citral, farnesol, ferulic acid, gallic acid, genkwanin, geraniol, hispidulin, limonene, linalool, luteolin,

maslinic acid, oleanolic acid, 1,8-cineole, p-coumaric acid, pinene, rosmarinic acid, saponin,

stigmasterol, tannins, terpineol, thymol, ursolic acid, and vanillic acid.

Nutrients in the furry leaves are not less impressive. They consist of the immune-boosting and

protective minerals: Boron, calcium, iron, magnesium, manganese, phosphorus, potassium,

selenium, and zinc and health-promoting vitamins: B1, B2, B3, B5, and C.

Sage leaves provide an estrogenic effect on the body, making it a good dietary supplement for

menopausal woman or those who have had hysterectomy (removal of uterus). They relieve hot

flashes and symptoms of menopause.

The herb stimulates the digestive and nervous systems. It produces laxative effect on the

intestines. The tea stimulates the memory and boosts brain power. The steeped leaves reduce

profuse sweating and salivation. The tea as a drink, rinse, or gargle relieves tonsillitis and mouth

and throat infections.

When used as a rinse, it gives a shine to hair and stimulates its growth. The crushed leaves

soothe insect bites by rubbing the green on the sting. Bathing eczema and psoriasis inflamed skin

with sage infusion stops the itching and reduces inflammation. When mixed with whole-wheat

flour or oats, it gives soothing results.

A Chinese study showed that sage leaves activate cell regeneration in the liver. When the herb is

blended with tomato and beet juice, it apparently acquires a more effective potency on the organ

by stimulating its repair.

Sage inhibits the formation blood clots due to its anticoagulant effect, thus lowering risk of

vascular and coronary disease. This quality helps in the treatment of heart disorders.

However, sage is contraindicated during pregnancies and breast-feeding. Because of its drying

effect on breast milk, it is taken to stop nursing. Too much consumption can interfere with the

uptake of iron and other minerals. Those who have seizure disorders should not take the herb

either.

Traditionally, known as miramiya, or maryamiya in Arabic, sage is used to quell abdominal pain

and menstrual cramps (with cinnamon), colon disorders, and flatulence. Particularly when

blended with peppermint, it gives relief to severe abdominal spasms. It serves as a disinfectant

for the throat.

Chopped sage is used as a seasoning for the stuffing of poultry and game birds.

Ginko, Ginko biloba, has strong action on brain functions. These benefits come from potent

phytocompounds like amentoflavone, apigenin, beta-carotene, bilobalide, ginkgetin, isorhamnetin,

kaempferol, luteolin, myristic acid, p-coumaric acid, procyanidin, quercetin, shikimic acid,

stigmasterol, tannin, and thymol. By acting against blood clotting, ginko energizes the blood

circulation. Its powerful and detoxifying antioxidants increase blood flow and oxygen to the brain

and its tissue. With this effect, the leaf may delay the onset of Alzheimer’s disease, senility,

memory loss, and mental decline and relieve depression and headaches as suggested in studies.

An improved circulation can contribute to minimizing muscle spasms and leg cramps.

Ginko’s blood thinning effect and increase in blood flow can benefit the heart, vascular system,

kidneys, skin (eczema) and relieve asthma, tinnitus (ringing ears), and sexual dysfunctions. The

Chinese acclaim the herb for initiating sexual rejuvenation and improving cognitive performance.

Ginko supplement works almost immediately in the bloodstream. However keeping its blood-

thinning action in mind, the herb should not be taken along with anticoagulant drugs like aspirin,

painkiller medication, and warfarin.

Ginko leaf boasts bone-building minerals such as calcium, iron, magnesium, manganese,

phosphorus, potassium, and zinc, plus blood-enriching nutrients like amino acids and vitamins A,

B1, B2, B3, B5, and C. All these work synergistically, contributing to the herb’s potent action on

the body and disease.

Elderberry, Sambucus nigra, is a healing plant. All its parts, flower, berry, inner bark, leaves, and

roots are used for their medicinal properties. Elderberry’s effectiveness derives from the many

phytochemicals contained in the plant. They are alpha-amyrin, astragalin, beta-carotene, beta-

sitosterol, betulin, caffeic acid, campesterol, chlorogenic acid, cycloartenol, ferulic acid,

isoquercitrin, kaempferol, lupeol, malic acid, myristic acid, pectin, quercetin, rutin, shikimic acid,

stigmasterol, and ursolic acid.

All of these antioxidants act together to detoxify and neutralize free radicals and inflammation and

clear skin irritations. On the cellular level, they strengthen cell walls to make them more resistant

to the puncturing of invading viruses. By bolstering the immune system, they soothe sore throats

and coughs and decongest the respiratory tract, making the plant effective against cold and

influenza symptoms. They decrease high temperatures by increasing perspiration. The herb

comes in supplement form as well. Its effectiveness becomes more intense to fight the flu when

combined with Echinacea, vitamin C, and rhodiola root (all are powerful immune-boosters). This

combination mitigates flu symptoms and speeds the recovery period, especially when taken at

the onset of the virus or a sore throat. Elderberry juice with cinnamon, clove, and honey treats flu

side effects and protects against the virus.

Elderberry also provides immune-lifting and nourishing nutrients such as essential fatty acids and

calcium as well as vitamins A, B1, B2, B3, and C.

The elderberry plant, the stem in particular, is not recommended for mothers-to-be due to their

toxic content of cyanide, a toxic chemical.

The practical side of herbs and spices is that some of them are served in most restaurants, cafes,

and eateries along with a wide assortment of exotic and Oriental teas, and their blends. There is

a comeback for aromatic plants and dry fruit hot and cold drinks to replace nutrient-empty

sweetened canned fruit juices and health damaging caffeine and sugar-free energy sodas

flaunted everywhere at low cost. These pick-me-ups are not only low in price but poor in

nutritional value and harmful to health, energy, bone, and teeth.

In next week’s article, I shall explain how to use these “special” plants and speak about their

general aspects for further understanding. So until next week, I will return with the “finale” of the

“Herb and Spices to Heal and Rejuvenate” series, which will touch some of the general aspects,

properties, features, effects, and benefits of these aromatic plants.

References

Natural Remedies of Saudi Arabia by Lebling and Pepperdine Prescription for Nutritional Healing by Phyllis A. Bach Heinerman’s Encyclopedia of Fruits, Vegetables, and Herbs by John Heinerman The Inflammation Syndrome by Jack Challem


hether you are in Doha, Dubai, Manama, Salalah, Jiddah or an obscure country village, when you step into an herbal medicine shop or wander through the traditional suqs (markets), you will find vendors of

herbs, spices, bark, twigs, rocks and salt intended for culinary, cosmetic or medicinal purposes.

As you gaze at the piles of twisted bark or the varied combinations of dried flowers, you may wonder: What are these products? Where do they come from? How are they used locally?

These fascinating items whisper tales of the ancient trade routes, for many still come to Arabia from India, China, Indonesia, Egypt, Syria and other exotic locations, and are distributed across the

Peninsula through existing commercial networks. Others are harvested locally, some under harsh desert conditions, and have their own fascinating stories to tell.

The people of the Arabian Peninsula have, for centuries, combined goods obtained by trade and barter with a prudent use of local plants and have developed a rich heritage of folk medicine.

Many of the natural remedies presented here are the result of a questionnaire distributed throughout the Arabian Peninsula in early 2002. The questionnaire, printed in both Arabic and English, asked

families to explain how they, as well as their mothers and grandmothers, use various herbs, spices and other substances in natural healing. It also requested specific remedies for conditions such as

headache, colds and coughs, sore throats, hair loss, general fatigue, childbirth and so on. We present their generous responses, which have helped to unlock many of the mysteries of local medicinal herb

shops and reveal unique insights into the natural remedies of Arabia.

Arabic: Shabba, Shabb; Other English: Potassium Alum, Potash Alum

First-time visitors to Middle Eastern markets may be puzzled to see piles of stones displayed prominently among the herbs and spices. One of them is alum, a crystal-white mineral often imported from China. Alum is a compound of several metals, including aluminum. It is an astringent, widely used in the Middle East to control bleeding and to clean and heal wounds. Shabba powder is mixed with henna for skin decoration, and when applied to the underarms, it acts as a deodorant. Alum is not ingested, nor is it used in cooking.

Did you know?

In ancient Babylon, physicians used alum in a mouthwash, as a styptic, as a pessary for menorrhagia, as a nasal douche, and as a treatment for itchy scabs, gonorrhea and purulent ophthalmia. Greek and then Arab medical authorities continued these practices, and went on to use alum for the treatment of leprosy, bad gums, pustules and ear trouble.

The alums are valuable in paper manufacturing, textile dyeing, fireproofing, water purification, and in medicine as astringents, styptics and emetics.

The Alum Mountain, in Bulahdelah, Australia, is the only known above-ground outcrop of alum stone (alunite) in the world.

Using shabba deodorant stones is considered safe and will not cause high levels of aluminum in your system. This is because potassium alum molecules have a negative ionic charge, and the aluminum is unable to pass through cell walls.

Bauxite, the ore from which alum is drawn, can be purified and converted directly into alum.

Arabic: Anisun, Yansun, Yansoon Pimpinella anisum Umbelliferae/Apiaceae (Parsley Family)

From cookies to colds, this tiny, aromatic, gray-brown seed—often called aniseed—serves families across the Arabian Peninsula. Saudi merchants import much of their aniseed from Syria and India. Anise also grows in Egypt, Cyprus, Crete and on the Eastern Mediterranean coast.

LINDA LEBLING

How to use: 1) For tea, simmer one teaspoon of aniseed in a cup of water for about 10 minutes. Strain and drink; 2) Grind seeds to powder for use in baking; 3) Chew the seeds to freshen the mouth and aid digestion.

In the kitchen: Licorice-flavored aniseed provides subtle flavor to cookies and other sweets.

Remedies across Arabia: Anise is a popular folk medicine, with a long tradition in Islamic pharmacology. It is used to treat general abdominal pain, colic, indigestion, menstrual cramping, coughs and headaches. It is also believed to clean the urinary system and prevent inflammations. Anise has aromatic, diaphoretic, relaxant, stimulant, tonic, carminative and stomachic properties.

Did you know?

Anise is sometimes confused with fennel (Foeniculum vulgare), particularly the Iranian varieties, which are quite similar in appearance and flavor.

An oil distilled from anise is what gives licorice candy its flavor. Anise is a key ingredient of supari, the digestive spice mix served after a curry meal.

Arabic: Arak, Rak; Other English: Toothbrush Tree, Mustard Tree, Saltbush Salvadora persica L.; Salvadoraceae

Have you ever wondered how people cleaned their teeth before the invention of the toothbrush? One answer is the miswak! A miswak (plural: masawik) is a fibrous stick prepared from the root of the arak tree. It has antiseptic and astringent properties which help clean and protect the teeth and gums. A high-quality miswak has a strong, pungent smell. It is pale yellow or cream in color. It is moist and flexible.

The Prophet Mohammad, founder of Islam, recommended the miswak to his followers. He used it to sweeten his breath during fasting and advised its use prior to prayer. This practice is still popular in Arabia today.

The arak is a short evergreen tree that grows in sandy and arid areas of the Middle East and Africa. Sheep and goats like to nibble its leaves.

How to use: Soak the root in water for a few hours to soften the natural fibers. Then scrape off five to 10 millimeters (¼–½) of bark from the tip and gently chew until fibers have separated and the root becomes brush-like. Clean the teeth by rubbing the miswak up and down and sideways as you would a conventional plastic toothbrush. When the fibers become overused, simply cut off the tip of the miswak, scrape off more bark and continue to use as before. To retain freshness, keep miswak in the refrigerator or soak in water.

Did you know?

Arak roots contain triclosan, an effective antibacterial used in modern toothpastes. Other ingredients include fluoride, vitamin C, alkaloids and small amounts of tannins and flavenoids.

A herbal toothpaste with pure miswak extract (made by a hygiene-products company in India) is currently marketed in Saudi Arabia and other countries of the region.

Other natural toothbrush sources, when arak is not available, include the peelo tree, the olive tree, the bitam tree, the walnut tree, the neem tree or any bitter tree that is not harmful or poisonous in any way!

Arabic: Haltita, Hiltit; Other English: Asafoetida, Giant Fennel, Devil’s Dung, Stinking Gum, Food of the Gods Ferula assa-foetida or F. asafoetida; Umbelliferae/Apiaceae (Parsley Family)

When the doorbell rang, Khalid knew that his grandmother had arrived with her infamous family remedy: the foul-smelling gum resin of the asafetida plant. His mind raced to find an excuse, any excuse, to avoid taking it. He felt uncertain that the effort required to swallow the bitter substance was worth the cure. Yet he knew his grandmother would be firm. Her words still echoed to him from times of past sickness: “You know, Khalid, asafetida has been used for ages as an effective medicine in the Arab world. It works mainly to improve the digestive system, but it’s also used as a pain-reliever, a cough medicine and a blood thinner. We’ll use it to treat your upset stomach.” Khalid had no choice but to agree—and he soon felt better. In Saudi Arabia today, families still turn to asafetida as a “last-resort” treatment for coughs, colds, fevers and stomach discomfort. It is not the most popular home remedy; parents must coach their children to hold their nose and swallow quickly in order to tolerate the strong smell and bitter taste.

How to use: 1) Melt in hot water and drink; 2) Grind or crush the lump resin into powder or melt it in liquid and use sparingly as a cooking spice.

In the kitchen: Despite its sulfurous smell, asafetida, when cooked, imparts a surprisingly pleasant flavor to many foods. In Indian cuisine, it is a substitute for onion or garlic. Use in small amounts. The powdered form is milder than the resin, because it is normally blended with rice flour. The resin should be fried in hot oil before using. A pea-sized quantity is enough to flavor a large pot of lentils or vegetables. Store asafetida in an air-tight container.

Remedies across Arabia: Asafetida is available in Middle Eastern herb shops and can be purchased in lump resin or powdered form.

Did you know?

Alexander the Great is credited with carrying asafetida west in the fourth century BC, following his expeditions into the Persian Empire (modern Afghanistan).

The famous ancient Roman gourmet Apicius (first century) used asafetida in over half of his recipes.

The British explorer Charles Doughty, who traveled throughout Arabia in the mid-19th century, called asafetida “a drug which the Arabs have in sovereign estimation.”

Asafetida is native to Iran and western Afghanistan. Modern herbalists regard asafetida as a sedative, antispasmodic and circulatory agent. It

is also known to relieve intestinal and stomach upsets. Asafetida is much used in the Ayurvedic tradition and is also popular in Indian

vegetarian cooking. Al-Kindi, an Islamic scholar of the ninth century, used asafetida to counter phlegm and

treat sore throat, tooth pain, rheumatism and nervous conditions, and also as an aphrodisiac.

Asafetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking.

Arabic: Mauz Musa sapientum; Musaceae (Banana Family)

The banana plant is the world’s largest herb. It is often mistaken for a tree, but does not have a woody trunk or boughs. It springs from an underground rhizome to form a false trunk three to six meters (10–20') high and is crowned with a rosette of 10–20 beautiful, oblong banana leaves.

History credits Arab traders with giving the banana its popular name. Although there are several hundred varieties which differ in taste, color, form and size, Arab traders noted that bananas growing in Africa and Asia were small, about the size of a man’s finger, and so called them banan, which means “fingertips” in Arabic. “Banana” is the singular form.

Bananas are rich in potassium, riboflavin, niacin and dietary fiber. They also contain vitamins A and C and some calcium and iron. Bananas are a quick source of energy.

How to use: In banana-producing countries, vegetables and spices are sometimes wrapped in banana leaves and then steamed. Banana leaves are used as serving plates, as tablecloths and

as barriers between a wood fire and a pot. They are even used for thatching roofs and making rope.

In the kitchen: Bananas can be eaten fresh or dried. The dried fruit can be ground into a nutritious banana flour.A very old and traditional breakfast in Makkah is omelet with banana. Masoub, also featuring the banana, is currently a popular Hijazi breakfast dish. Kanafa with banana is a delicious dessert.

Remedies across Arabia: For diarrhea, use cornstarch and water; yogurt; tea leaves; mashed potatoes; bananas.

Did you know?

Hundreds of banana varieties thrive in the tropics. Bananas grow in Egypt, Yemen, Oman and other Arab countries. In the Nile River, near Luxor, Egypt, local boats sail to Gazirat al- Mauz (“Banana Island”), where visitors can sample fruits from a large banana orchard.

The banana has been cultivated in India for at least 4000 years. Bananas are widely used in Indian folk medicine for the treatment of diabetes mellitus.

Arabic: Habba Souda, Habbat al-Barakah; Other English: Fennel Flower, Black Cumin Nigella sativa; Ranunculaceae (Buttercup Family)

Native to the Mediterranean and grown throughout the Middle East and parts of Asia, Nigella sativa is cultivated for its seeds, which are known as the “seeds of blessing.” For the Arabs, black seed is not only a food but also a valued traditional medicine that has long been used to treat such ailments as asthma, flatulence, polio, kidney stones, abdominal pain and so on. It has served as an important health and beauty aid for thousands of years.

According to tradition, the Prophet Muhammad described black seed as a cure for every disease except death. The great physician Ibn Sina (980–1037), better known as Avicenna, stated that black seed works as an expectorant, stimulates the body’s energy and helps overcome fatigue and dispiritedness.

How to use: 1) Eat black seeds plain; 2) Eat a teaspoon of black seed mixed with honey; 3) Boil black seed with water. Strain and drink; 4) Heat black seed and warm milk until it just begins to boil. Remove from heat. Cool, then drink; 5) Grind black seed and swallow it with water or milk; 6) Sprinkle on bread and pastries; 7) Burn black seed with bukhoor (incense) for a pleasant scent.

In the kitchen: Black seed is aromatic with a slight peppery flavor. It is one of the distinct flavors of Arab pastries. It is often sprinkled on breads and cheese. It is heated with milk for flavor. It is eaten ground with honey or with cakes and pastries.

Remedies across Arabia: In Arabia, black seed remains a traditional remedy for asthma, coughs, stomach aches, abdominal pain, colic, general fatigue, rheumatism, mouth and larynx diseases, skin diseases and cancer. It is also believed to strengthen a mother after childbirth; stimulate menstruation, urination and liver functions; aid digestion; dissolve kidney stones; and increase intelligence. Black seed is used to beautify skin, nourish hair and stimulate hair growth.

Did you know?

Black seed was found in Tutankhamen’s tomb. This suggests that black seed had an important role in ancient Egypt, since it was customary to place in tombs items needed for the afterlife.

In the Old Testament, the prophet Isaiah contrasts Nigella (black cumin) with wheat. (See Isaiah 28: 25, 27.)

Arabic: Karawya, Karawiya Carum carvi; Umbelliferae/Apiaceae (Parsley Family)

Some botanists say that caraway is the world’s oldest known herb. It is mentioned in the Bible and other ancient texts, and has been found in European archeological excavations dating back 8000 years. In the spice markets of Arabia, caraway can be found alongside her sister spices of anise (yansoon), fennel (shamr) and cumin (kamun). You need only ask for karawiya (from which we get the English word caraway) to take some home. Caraway is grown throughout Europe, the Mediterranean area, North Africa, Asia and North America.

Did you know?

Caraway seed is the spice which gives rye bread its characteristic flavor.

Caraway is important in Tunisian cuisine and is sometimes an ingredient of harissa, a fiery North African condiment made from dried hot peppers.

Caraway leaves may be used as a herb in salads and as a garnish, while its seeds may be used as a spice in breads, cheese spreads, pastas and vegetable and fruit dishes.

Dioscorides, a Greek physician in the first century, recommended oil of caraway be rubbed into skin to improve a pale girl’s complexion.

Caraway is a biennial. It grows as a small green plant the first year and then up to 60 centimeters (2') tall the second year, producing small white and apple-green flowers and fruit. The fruit, commonly called seeds, can be separated from the plant when ripe and then dried in the sun.

Most experts believe the word caraway comes originally from the Greek word karon, which means cumin! Caraway and cumin seeds are very similar in appearance. Arabic borrowed the word as karawiya, which medieval Latin transformed into carui or carvi (as in Carum carvi).

Arabic: Hal, Hail; Other English: Cardamom, Lesser Cardamom, Small Cardamom, Malabar Cardamom Elettaria cardamomum; Zingiberaceae (Ginger Family)

Imagine an ancient trade caravan moving slowly up the Frankincense Trail in western Arabia toward the Mediterranean. The spices and aromatics burdening the camels could be from Yemen, East Africa, India or distant China. Although anticipating lucrative exchanges with merchants of the Mediterranean, caravaners also stop in villages along the way where both villagers and Bedouins are eager to barter. Exchanging goat meat, fresh produce or woven baskets, the local tradesmen obtain the cardamom necessary to flavor traditional Arabic coffee.

Native to India and Sri Lanka, cardamom is a well-loved spice in the Arabian Peninsula. Arab coffee is heavily flavored with it. In fact, cardamom is a valuable ingredient in Middle Eastern cuisine: in beverages, sweets, pastries and main dishes.

How to use: 1) Bruise cardamom pods until partially open; remove cardamom seeds from their pods; gently bruise seeds or dry-fry over gentle heat to release their flavor; or 2) Grind seeds into powder.

In the kitchen: Cardamom is a vital ingredient in Arabian coffee making. Its flavor can be added to the beverage by grinding cardamom pods and adding the powdered cardamom to already brewed coffee. Cloves, saffron, sugar, nakhwa (See page 19.) or rose water are also sometimes added for flavor. “Sweet coffee,” which doesn’t contain any coffee at all, is a traditional drink from the Hijaz. It is a wonderful, warm beverage with a pleasant cardamom flavor. It is served on special occasions such as graduation day, which is the day students receive their grade cards.

Remedies across Arabia: A member of the ginger family, cardamom is a carminative and a stimulant. It warms the body and helps relieve indigestion and gas.

Did you know?

Cardamom is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold.

About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia, where it is still used extensively in baking spiced cakes and breads.

Cardamom was one of the most popular Oriental spices in ancient Roman cuisine. Ground cardamom can soften a plastic spoon left in it for several days.

LINDA LEBLING

Arabic: Babunaj, Babunij; Other English: Chamomile

German Chamomile: Matricaria recutita, Matricaria chamomilla Saudi Chamomile: Matricaria aurea; Asteraceae (Aster Family)

One thing every Bedouin, villager and city dweller can tell you is that camomile tea is relaxing and aids digestion. Along with this fact comes the widespread belief that the best babunaj comes from the north. As a result, packaged herbal teas from Syria and Jordan are popular supermarket items. These medicinal teas feature camomile but may also contain coriander, black seed, anise, rose, lemon balm, hibiscus, thyme or sage.

How to use: Use the flower heads to brew a medicinal tea.

In the kitchen: Many families keep camomile readily available. To make camomile tea, boil water and then pour one cup of the water over four teaspoons of dried flowers. Infuse for five to 10 minutes and then strain. Add honey for a sweeter taste and drink the tea warm.

Remedies across Arabia: Camomile is a valued nervine, carminative and general tonic. Camomile tea is well-known for settling the stomach and aiding digestion after a meal. It is also relaxing and can help promote sleep

Did you know?

In 1656, John Parkinson wrote, “Camomill is put to divers and sundry uses, both for pleasure and profit, both for the sick and the sound, in bathing to comfort and strengthen the sound and to ease pains in the diseased.”

Al-Kindi used camomile in a strong dressing for the spleen and in an application to relax the liver and stomach.

Camomile tea is used in the Levant to strengthen a mother after childbirth. Camomile is used in perfumes, soaps, bath oils, skin-care products and in shampoos to

add luster to blonde hair. With a reputation as a mild bleach, camomile has been used to lighten blonde hair by

pouring two cups of boiling water over a handful of camomile flowers and infusing for 30 minutes. After shampooing the hair, rinse several times with this camomile infusion while it is still warm. It is a very pleasant hair rinse.

Arabic: Khiyar Cucumis sativus; Cucurbitaceae (Gourd Family)

Cucumbers are produced on small farms throughout the Arabian Peninsula and sold in local fruit and vegetable markets. Cucumbers have long been known in eastern and western traditional medicine as one of the best natural diuretics. The effect is in the seeds, which are rich in sulfur, silicon and potassium.

Cucumbers originated in Asia, probably in India, and spread into Europe about 3000 years ago. Today Indian medicine prescribes cucumber juice for an array of ailments, including constipation, stomach disorders, urinary problems, rheumatism and even cholera.

How to use: 1) Slice or finely chop the cucumber to add to salads; 2) Slice, grate or mash the cucumber for use in skin-care applications.

In the kitchen: Middle Eastern cuisine would not be the same without the cucumber. Traditional salads, such as fattoush and tabbouleh, call for this fruit posing as a vegetable, as does the popular yogurt and cucumber salad, which complements and cools rice and meat dishes. Sliced cucumbers and tomatoes, drizzled with lemon juice and garnished with fresh mint and parsley, form the renowned cucumber and tomato salad. Arranged decoratively on a serving plate, it is a simple yet healthy choice.

Remedies across Arabia: Suparna Trikha, one of India’s leading natural beauty experts, advised that the juice made from cucumber skin can be a soothing lotion and skin cleanser. She also suggested grating cucumber and massaging the pulp into the skin and leaving it to dry. Splashing fresh water and gently wiping the face after 10 minutes or so is a good way to slow the advance of wrinkles. Additionally, cucumber slices are put on swollen eyes, to reduce the swelling.

Did you know?

Cucumbers were a popular food in ancient Rome, and historian Pliny the Elder reports that the Emperor Tiberius ate large quantities.

The cucumber is a fruit because it contains the seeds to reproduce. Botanically speaking, a fruit is the mature ovary of a plant, such as a cucumber, apple, melon or tomato.

Cucumbers, along with squash, melons and pumpkins, belong to the group of vegetables known as cucurbits, or vine crops.

Arabic: Luban; Other English: Olibanum, Oil of Lebanon Boswellia sacra or B. carteri or B. thurifera; Burseraceae (Frankincense and Myrrh Family)

Frankincense is crystallized tree sap—a hardened gum or resin exuded by a small tree that grows in the coastal regions of the southern Arabian Peninsula and nearby coastal East Africa. In ancient times, frankincense was a precious commodity, sometimes more valuable than gold. Merchants brought this treasure to the great civilization centers of Europe and Western Asia by sea and by a land trail through Yemen and up the Arabian Red Sea coast to the Levant. In Saudi Arabia and other Gulf countries, frankincense is used as incense today, though not in religious ceremonies.

How to use: 1) Chew as a gum. This is a popular use as frankincense has a mild, pleasant taste and helps to eliminate bad breath. 2) Suck on a granule to relieve nausea; 3) Soak frankincense granules in water and drink the strained liquid; 4) Burn as incense for a pleasant scent or waft on clothing.

Did you know?

Frankincense comes in five main colors: white, pale lemon, pale amber, pale green and dark amber. The color of the gum resin is influenced by its harvest time. A whiter gum is collected closer to autumn, whereas a darker color is harvested closer to spring.

Although the frankincense gathering season lasts from May through mid-September, the product is available year-round in traditional local markets of the Middle East.

Due to unique climatic conditions, the best frankincense is produced by trees growing in the mountainous Dhofar region of Oman. In addition to Oman, frankincense today is grown in Yemen, Ethiopia, Somalia and India.

In the days of the pharaohs, frankincense trees were imported into Egypt, where they were grown for the gum, which was burned in religious rituals.

Tenth-century Persian physician Ibn Sina (known to the West as Avicenna) recommended using frankincense in treatments for tumors, ulcers, vomiting, dysentery and fever.

Frankincense today remains an ingredient in various incense mixtures burned in rituals of the Roman Catholic and Orthodox churches.

Western herbalists regard frankincense essential oil as an anti-inflammatory, antiseptic and astringent, and say it is useful as a uterine tonic during pregnancy and labor.

Charred frankincense has been used to make kohl, the black powder traditionally used by women in the Middle East to paint their eyelids.

Arabic: Thum, Thoom Allium sativum; Alliaceae (Onion Family)

Botanist David Hooper, in his survey of useful plants in Iran and Iraq in the 1930’s, observed that garlic was the potherb par excellence of the East—not only was it used in a dizzying array of culinary dishes, but it also aided digestion and was a gastric stimulant. If anything, Hooper’s comment was an understatement. We now know garlic has a wealth of other medicinal properties to complement its enduring value as a cooking herb.

Garlic, a bulbous perennial, probably originated in Central Asia, the only place where it grows wild. (There are other plants in other lands referred to as “wild garlic”; they are part of the Allium genus but are not true garlic, A. sativum. Garlic has edible flowers but it is primarily grown for its bulbs, each of which contains 12 to 20 cloves. Garlic has been cultivated by humans from time immemorial. Hundreds of varieties have spread out from Asia to encompass the globe.

How to use: 1) Crush, chop or use garlic cloves whole to flavor dishes; 2) Bake, roast or grill a bulb of garlic. When softened, squeeze out the pulp from the individual cloves to eat; 3) Mash the softened pulp of baked garlic to form a smooth paste and use it in soups, sauces and dips. Alternatively, grind fresh garlic to a paste with a mortar and pestle.

In the kitchen: Garlic is a much appreciated ingredient in both hummus bi tahina (chickpea and sesame puree) and baba ghannouj (eggplant and sesame puree), two popular dips with Arab bread.

When frying, use enough olive oil or butter to coat the pan and stir often. Garlic burns quickly if cooked over high heat.

Store garlic in a cool, dark pantry. Garlic stored in the refrigerator quickly dries out and rots.

Remedies across Arabia:

Use garlic for ant bites. (Northern Province) Use a clove of garlic to relieve the pain of a bee sting. (United Arab Emirates) Use an ointment made of ground garlic on a wound even if it hurts, since this prevents

gangrene. Also, you can clean wounds by mixing ground garlic in warm water and washing the wound with it to kill the microbes. (Eastern Province)

Rub a raw garlic clove on the spot where a scorpion stings you, and it will heal. (Eastern Province)

My grandmother used garlic to kill warts and prevent them from reappearing. (Bahrain) Did you know?

The Greek historian Herodotus, during a tour of Egypt, reported seeing an inscription on the Great Pyramid at Giza that recorded the quantities of radishes, onions and garlic consumed by the laborers who constructed it.

According to tradition, the Prophet Muhammad recommended garlic, applied topically, to remedy viper bites and scorpion stings.

Al-Kindi, the medieval Arab physician, used garlic in a drug for treating earaches and other diseases of the ear.

Despite garlic’s known antibiotic activity, and despite Internet rumors to the contrary, there have been no scientific studies showing garlic has any effect against anthrax.

Arabic: Murr, Murrah Commiphora myrrha or C. molmol or Balsamodendron myrrha; Burseraceae (Frankincense and Myrrh Family)

Myrrh is collected from the stems of bushy shrubs found growing in southern Arabia and Somalia. A granular secretion exits the stem through natural fissures, or cuts, as a pale yellow liquid. It then hardens to a reddish-brown mass. It can be found in different sizes in the marketplace, most pieces being the size of large marbles or walnuts.

FALEH AL-KHASHRAM

The word myrrh means “bitter” in Arabic. Myrrh is one of the best antiseptics known, an astringent and a stimulant.

How to use: 1) Soak myrrh granules in water for two to three days and then drink the strained liquid; 2) Swallow small granules like pills; 3) Burn as incense.

Remedies across Arabia:

Although it doesn’t taste very good because it is so bitter, myrrh is used to alleviate inflammation in the body.

Myrrh water is an excellent mouthwash and is helpful for mouth sores or blisters, sore throats, bronchial congestion and other conditions requiring an antiseptic astringent.

For burns, soak myrrh in a small amount of water. It is put on burns to reduce scars and to help in quickly healing wounds and to remove warts. (Southern Province)

In the past, myrrh oil was wiped on a new baby’s navel. (Bahrain) Myrrh is very good to have if you have external cuts. It makes them get better quickly.

(Central Province) We use myrrh for so many uses, for example to treat sores, appendicitis pain after

operation, boils, stomach aches and the colon. Soak myrrh stones in water. Then place the water on the area of pain for boils, or drink it. (Central Province)

Myrrh is used to help healing of wounds, minor burns and wounds of simple surgical operations. (Southern Province)

Did you know?

Ancient Egyptians wore unguent cones saturated with myrrh, marjoram, sweet flag or lotus. They put the cones on their heads in the morning, and as the day grew hot, the cones would slowly melt, running down the body, keeping the skin moist and repelling insects throughout the day.

Myrrh is an oil referenced throughout the Old and New Testaments. The Arabian people used it for many skin conditions, such as wrinkled, chapped and cracked skin. It has one of the highest levels of sesquiterpenes, a class of compounds that has direct effects on the hypothalamus, pituitary and amygdala, the seat of our emotions. Myrrh is widely used today in oral hygiene products.

The Muslim physician al-Razi (Rhazes), perhaps the greatest of all medieval clinicians, used myrrh to treat ailments of the kidneys and bladder, to dissipate swellings in the stomach and for colic.

In Egypt today, traditional medicine practitioners use myrrh as a stimulant, expectorant, antispasmodic, emmenagogue, antiputrescent and astringent. It is also used to treat dental caries and inflamed gums.

Myrrh is a fixative, meaning it increases the longevity of the aroma of any fragrance it is combined with but doesn’t dominate or overpower that fragrance.

Scientific tests have shown myrrh to possess significant antibacterial and anti-inflammatory properties.

STEPHEN L. BRUNDAGE

Arabic: Nakhwa, Nankha or Nanakhwah; Hindi: Ajwain or Ajowan; Other English: Bishop’s-Weed Trachyspermum ammi, Carum ajowan, Carum copticum, Ammi copticum Umbelliferae/Apiaceae (Carrot/Celery/Parsley Family)

Used as medicine by the ancient Greeks and Arabs, nakhwa is still considered a natural remedy. You can buy the aromatic seeds as well as a distillate.

How to use: 1) Release the aroma of the seeds before use by rubbing between your fingertips, crushing with a mortar and pestle or gently stirring while warming in a frying pan; 2) Use seeds whole or grind them into powder form.

In the kitchen: Nakhwa is sometimes added to traditional Arab coffee. In addition to providing a unique flavor, it is believed to soften the impact of coffee on the stomach and reduce the effects of caffeine. In fact, some people across Arabia drink nakhwa as a substitute for Arab coffee to totally eliminate negative coffee effects.

Did you know?

Like black seed (Nigella sativa), nakhwa is a popular ingredient in many herbal medicinal blends.

The ancient Sumerians described nakhwa as a “plant of the mountain.” Nakhwa is grown in Pakistan, Afghanistan, Iran, India and Egypt. Though more commonly cultivated today in Asia, nakhwa is actually of African origin,

and some Arabs call it “Ethiopian cumin” (al-kammun al-habashi). Al-Kindi (ca. 800–870) used nakhwa in a preparation for hemorrhoids. Nakhwa seeds yield 40 to 55 percent thymol, a valuable crystalline phenol extracted for

medicinal purposes. In the West, thymol is used in some cough medicines.

Arabic: Naft, Batrul

Although few people are aware of it today, petroleum was once considered an effective natural remedy not only in the Middle East but in many parts of the world. Oil upwellings

and gas vents were known anciently in present-day Kuwait, Iraq, Iran, Azerbaijan, Turkmenistan and Uzbekistan. Natural deposits of thickened petroleum (also called “bitumen”) seeped from openings on land or floated to the surface of lakes. It was easy to gather and was used as a building material, waterproofing material, lubricant, adhesive, medicine, fuel, illuminant and fumigant, and even as a weapon.

BOB LAPSLEY

How to use: The All-Encompassing Dictionary (Al-Qamus al-Muhit), written in Makkah in the 15th century by Abu Tahir al-Fayruzabadi, a scholar of Persian descent, reveals that oil was commonly sold as medicine and as a fuel for lighting, and that it was used as an incendiary in a type of military flame thrower.

In the kitchen: Petrolatum—a neutral, odorless, tasteless unguent distilled from petroleum and then purified—is sometimes used in bakery products as a release agent. Petrolatum meets modern us Food and Drug Administration requirements for medicinal, cosmetic-formula and animal-feed use, and is also approved for direct contact with food.

Remedies across Arabia: Descriptions of petroleum’s healing powers date from 2000 years ago, although its traditional medicinal use is probably much older. Oil-and-water baths were supposed to strengthen the body. Ointments of bitumen and other chemicals were often applied to sores or broken bones. Other petroleum preparations acted as antidotes to poison, fumigants, disinfectants or laxatives.

The Book of the Powers of Remedies, a medical text prepared by Masarjawah, a prominent physician living in Basra, Iraq, during the seventh century, described the benefits of ingesting oil for fighting disease and infection. Masarjawah wrote: “Warm naphtha, especially water-white naphtha, when ingested in small doses, is excellent for suppressing cough, for asthma, bladder discomfort and arthritis.”

The All-Encompassing Dictionary states, “The best grade of naphtha is the water-white. It is a good solvent, a diluent and an expectorant. Taken internally, it relieves cramps and aches of the belly, and, when applied topically, it can soothe skin rashes and infections.”

Vicks VapoRub, a nasal decongestant, cough suppressant and topical analgesic, contains petrolatum, and other salves, suppositories and cosmetic products also benefit from the consistency contributed by petrolatums.

Did you know?

Akkadian clay tablets from about 2200 BC referred to crude oil as naptu, from which derives the root of the Arabic naft.

William Rockefeller, father of John D. Rockefeller, sold bottles of raw petroleum to country folk as a cure for cancer.

Petroleum is used today in homeopathic medicine to treat motion sickness, eczema and other skin problems, nausea and diarrhea.

Arabic: Rumman Punica granatum; Lythraceae/ Punicaceae

STEPHEN L. BRUNDAGE

While native to Iran and its neighboring countries, the pomegranate was cultivated in ancient times all around the Mediterranean and throughout the Arabian Peninsula. It is a deciduous tree or large shrub that produces excellent fruit under semiarid conditions.

How to use: 1) Eat the fleshy seeds to enjoy a delicious, slightly tart flavor; 2) Dry the seeds and use in cooking; 3) Extract the juice from the seeds for a refreshing drink or as a flavoring agent in cooking; 4) Dry the outer peelings and crush them for culinary, cosmetic or medicinal purposes. 5) Boil pomegranate peelings in water, then strain and drink the liquid; if more concentrated, the liquid can be used as a dye for clothes; 6) Dry the peelings, then grind and mix with henna to make it darker and provide skin nourishment.

In the kitchen: Pomegranate seeds have a sweet-sour taste. Crushed or whole, they often garnish salads, couscous, hummus and other Middle Eastern dishes. Dried pomegranate seeds and pomegranate syrup are also popular in cooking. Pomegranate juice is a refreshing drink

on hot summer days. Pomegranate juice stains indelibly, so it’s wise to wear protective clothing when cooking with it.

Remedies across Arabia: Powdered pomegranate peelings are used on burns and to treat infection on external cuts and wounds. Soaked pomegranate peelings are used for sore throats, stomach aches and indigestion. To treat indigestion, pomegranate peelings are dried, then boiled, and the water drunk. Rose water can be added for flavor. Pomegranate soaked in boiled water is used with honey for heart trouble.

Did you know?

Pomegranate seeds are rich in vitamin C and are a good source of dietary fiber. Commercially produced pomegranate syrup is called grenadine. The Romans called the pomegranate fruit punicum, the Latin name for Carthage, because

they believed that the best pomegranates came from there. The Spanish name for the pomegranate is granada, and its fruit appears on Granada’s

city seal. Pomegranate is believed to be the inspiration for the hand-tossed explosive called a

grenade. When a pomegranate is dropped on a hard surface, it bursts and seeds are tossed everywhere. The military borrowed the modern French name for the fruit, grenade.

Arabic: Za’faran, Za’fran Crocus sativus; Iridaceae (Iris Family)

LINDA LEBLING

Saffron refers to the dried, red stigmas collected from the flowers of Crocus sativus. Its high price is better understood when we learn that some 75,000 flowers are required to make one pound of dried saffron. Commercial producers of saffron today include Spain, Iran and India. Native to the Middle East, saffron was introduced to Europe by the Muslim Arabs and Berbers of northwest Africa, who conquered most of Spain in the eighth century. From Spain, known as al-Andalus to the Arabs, saffron was carried to Italy and France, where it became popular. Although not completely new to the British Isles, saffron was brought back to England by the crusaders of the 13th century. Historically, saffron has been used for medicine, perfume, dye and as a cooking spice.

How to use: The stigmas produce a bright yellow or orange color when added to water. If a recipe requires ground saffron, one can crush or grind it to a powder. Be sure it is evenly distributed when added to the recipe. Sifting the ground saffron with the dry ingredients is one way to insure a good mix. If using whole saffron threads, soak them for about 10 minutes in a warm liquid required by the recipe, such as milk, water or broth. The color and flavor of the stigmas will be released into the liquid. A pinch of saffron to a cup of liquid yields enough color and flavor for about half a kilo (1 lb) of rice. A little saffron goes a long way.

In the kitchen: Saffron can add taste and color to breads, chicken and rice dishes.

Did you know?

Comparing the beauty of his beloved to a garden, Solomon (The Song of Solomon 4:14 in the Old Testament) lists saffron, cinnamon, frankincense and myrrh as some of the plants cultivated in this metaphor. We sense the magnitude of his admiration because these plant products commanded very high prices in ancient markets.

Today, saffron remains the most expensive spice in the entire world. Scholars studying frescoes at Thera, a Greek island in the Aegean, believe the wall

paintings (dating from 1500 or 1600 BC) depict a goddess presiding over the manufacture and use of a drug from the saffron flower. This suggests that saffron has been used as a medicine for at least 3500 years.

Arabic: Za‘tar, Sa‘tar, Hasha’ Thymus vulgaris; Lamiaceae (Mint Family)

When dining in the Middle East, it is customary to dip bread in olive oil and then in za‘tar for a delicious taste. Although za‘tar is the word for thyme in the Arabic language, it is also a term which describes a Middle Eastern spice blend of powdered dried thyme, sumac and sesame seeds. Each region makes za‘tar a little differently.

How to use: 1) Use fresh green thyme leaves when called for in recipes; 2) Use dried thyme leaves as part of the aromatic spice blend called za‘tar; 3) Sprinkle za‘tar (fresh thyme or the spice blend) on meatballs or vegetables; 4) Use the za‘tar spice blend with olive oil as a dip for bread.

In the kitchen: Flat breads with toppings of melted cheese and za‘tar, labna and za‘tar, or za‘tar alone are unspeakably delicious. Store za‘tar in an airtight container away from direct light.

Remedies across Arabia: A general remedy for colds, flu, fevers, coughs and bronchitis is to take four to five cups of thyme tea a day. Thyme is antiseptic, antispasmodic and antifungal. It is also an expectorant and vermifuge (worm expeller).

Did you know?

Five millennia ago, the Sumerians used thyme as an antiseptic. The ancient Egyptians employed thyme as an ingredient in the mummification process. The Arab philosopher-scientist al-Kindi (800–870) used thyme in a medicine to treat a

bacterial infection or rash called St. Anthony’s Fire (erysipelas). The Islamic physician al-Razi (865–925) regarded thyme as an appetite enhancer,

stomach purifier and treatment for flatulence. Thyme is widely grown commercially for its leaves and essential oils. Thyme is one of a small number of herbs that have more flavor dried than fresh. Others

are rosemary and oregano.

Arabic: Kurkum Curcuma longa, C. domestica; Zingiberaceae (Ginger Family)

Often called “Indian saffron,” turmeric rhizome was one of the ancient trade products brought by sea from India. Today turmeric is widely used as a spice, cosmetic and dyestuff, and remains part of traditional medicine from Egypt to Iran.

How to use: 1) Slice, grate, chop or grind turmeric to a paste with other ingredients. Then use it as you would fresh ginger root; 2) Grind dried turmeric into powder; 3) Use whole pieces of dried turmeric in pickling.

In the kitchen: Slicing a piece of turmeric rhizome reveals the deep yellow color used to brighten curry powders and a variety of foods. When coloring rice dishes, it is also sometimes a substitute for saffron. But it is easier to buy ready-ground turmeric than to grind it yourself. Wear rubber gloves when handling fresh turmeric to avoid staining your hands.

Did you know?

In Indian cuisine, turmeric is an ingredient of virtually all curry powders. Because turmeric is an edible coloring, the food industry uses it to color mustard, butter,

cheese and liqueurs. Turmeric is used to dye cotton and silk. Al-Kindi used turmeric in a medicine for throat and mouth pustules, and in a dentifrice

to strengthen the gums. The US Patent and Trademark Office

Arabic: Deerum Juglans spp.; Juglandaceae (Walnut Family)

STEPHEN L. BRUNDAGE

A container filled with thin bark strips folded up and tied into bundles is another curiosity at a traditional market. Although not widely used nowadays, it is a reminder of the traditional self-reliance and ingenuity of peoples of the Arabian Peninsula during times of more limited resources.

How to use: 1) Chew the end of the bark until soft; 2) Rub the bark vigorously on lips for a natural dark brown lipstick; 3) Use the bark as a toothbrush to clean teeth and gums.

Remedies across Arabia: The bark of the walnut tree is astringent and cleansing. It strengthens the gums and acts as an anti-inflammatory. It has been used to treat gum disease.

Did you know?

Pliny reported that walnut trees were introduced into Italy from Persia, and Varro, who was born in 116 BC, mentioned that walnut trees were growing in Italy during his lifetime.

Walnut bark is a traditional source of yellow-brown dye.

By RIMA AL-MUKHTAR, [email protected]

Published: Mar 9, 2011 19:15 Updated: Mar 9, 2011 19:15

Almost everyone has gone on a diet at some point in their life to lose weight. And,

when they do, they want to lose the most amount of weight in the shortest

amount of time with the least effort.

At the moment, the liquid diet is gaining popularity as not only a weight loss tool, but as

a desired regimen for both pre-op and post-op procedures, especially following bariatric

surgeries. With its promise of losing up to 10 kg in a month, drinking your way to a

slimmer figure has been so alluring.

What it is

“A liquid diet is exactly what it sounds like: a diet that is only based on fluids. It is only

meant to be done for a few days at a time because your body cannot carry on itself over

the long term on liquids alone,” said freelance nutritionist Lana AbdulMajeed.

A liquid diet incorporates either partial meal replacement or all fluid consumption, which

may be in the form of teas and juices. There are two different types of liquid diets: The

clear liquid diet and the full liquid diet.

The clear liquid diet consists of transparent liquids, such as meat or vegetable broth and

clear fruit juices. The full liquid diet, on the other hand, consists of both clear and

opaque liquids with a smooth consistency. It includes milk, wheat, oatmeal, porridge,

soups, fruit juices, etc.

However, not all liquids are allowed on the diet, as the drinks should be sugar free and

fat free — meaning no cream or soda.

“The liquid diet plan mainly aims to replace two meals and a snack with carefully

planned milkshake meals. However, the mixture of skimmed milk and powdered drink

should contain less than 200 calories per drink,” explained AbdulMajeed.

Pros & Cons

Apart from rapid weight loss, liquid diets cleanse the body by removing impurities that

may have built in the liver. Moreover, since only nonfat liquids are allowed, the amount

of saturated fat intake is greatly reduced, thus lowering cholesterol levels and other

health problems.

However, one must keep in mind that liquid diets are not suitable for long-term or

excessive weight loss. That is because when partaking in this diet, one can miss out on

important vitamins and minerals as well as protein and fiber.

“This diet can be an acceptable way to lose weight, and the elimination of processed

foods is always beneficial. However, the concern lies when someone takes part in the

liquid diet and ignores the needed vitamins, fiber, proteins and other required sources

for optimal health,” explained AbdulMajeed.

In most cases, the replacement of food with fluids, even if medically supervised, simply

will not be realistic in the long run for those who need to only lose a small amount of

weight.

Another negative aspect of this diet is the likelihood of gaining all the weight lost.

Because you lose weight in a short amount of time, you can gain it back in a short

amount of time as well, especially when you go back to eating regular food without

adapting a lifestyle change.

Sharing her experience, 25-year-old Sahar Tariq tried the liquid diet: “I went on a six-

week liquid diet and suffered from hunger, but I managed to control it by drinking a lot of

water. I learned about the diet from the Internet where I followed a daily meal plan which

varied with different kinds of soups and juices,” she said. “What I hated the most is that I

lost almost 15 kg in six weeks, but ended up gaining them back in a year. Right now, I’m

back on the diet, and this time I’ll try to keep off the weight.”

The solution? Liquid diet should be done for a few days at a time, alternating with days

of regular solid food. Or, even better, one can replace a meal or two with liquids, but still

eating a healthy meal of solid foods each day.

“This diet can be an acceptable way to reduce weight, but should be used with

controlled regular meals because without portion control, these diets may fail as well,”

she added.

How to do it

AbdulMajeed recommends people who go on the liquid diet to make their own soups

and drinks at home to ensure healthiness. “You should make your own soups by mixing

vegetables and avoiding salt and fat because what’s the use of starving yourself if

you’re adding fattening items? You should also make your own shakes and smoothies

by using fresh fruit and skimmed milk without any sugar.”

“I highly recommend someone to drink at least one smoothie a day and two types of

soups (preferably vegetable soup) and lots and lots of water. Try as much as you can to

replace coffee with herbal tea,” she added.

Things to keep in mind

“When doing the liquid diet, try as much as you can to avoid cream, sugar and soda. I

always recommend people to substitute whole milk with skimmed and to stay away from

soft drinks since they are harmful,” said AbdulMajeed. “I also want the person on the

diet to drink as much water as he or she can, especially if they are drinking protein

shakes, as they can harm the kidneys.”

According to AbdulMajeed, exercise is a must for any kind of diet to avoid sagginess

and to help with weight loss. “Playing sports is always good for the heath; it

complements your body inside and out,” she said. “Any doctor or trainer would

recommend people on a diet to hit the gym everyday even if for 20 minutes of basic

cardio.”