Avocado – Persea americana

Avocados

…We can draw inner peace from our God
Whomever he or she may be
But we have to believe in something
No matter what
Even if it is the avocado pit growing
On our window sill
Or the passion you put into cooking…

 

By Matthew F. Lynam

 

This native of Mexico and Central America is thought to have originated in Peru. The plant has a long history of cultivation in Latin America with an avocado shaped water jar found in the pre-Incan city of Chan Chan that dates to 900 AD. There is also evidence in Mexico of the cultivation of this fruit for up to 10,000 years.

 

The bark, leaves, pulp of the fruit, the rind of the fruit and the seeds are used in herbal medicines. The leaves and bark are used to treat coughs and digestive disorders. The pulp is used for hair growth stimulation, as an aphrodisiac, to sooth irritated skin, and in treating wounds that are draining pus. The rind is used in the elimination of intestinal worms. The seeds used for the treatment of diarrhea.

 

In some parts of the world the fruit is used as one of the first baby foods it is so nutritious. It is high in fat, therefore often substituted for meat in vegetarian dishes. In Mexico avocado is used in the making of guacamole, in soups, salads, as a side dish or mixed with white rice. The average avocado contains 300 calories, 1.5 g fiber, 11.8 mg calcium, 9.0 mg ascorbic acid, etc.

 

In magic use the avocado is sacred to Osiris. The pit is carried to promote beauty. It is believed eating the fruit will promote lust, and the wood makes a powerful, all purpose wand! Mayan ancestors are believed to be reborn as avocado trees, thereby still providing for their families!

 

In Guatemala the bark is used as a mordant in the dyeing process.

Northern Spicebush – Lindera benzoin

Northern Spicebush

Found in wet woods and by streams through the eastern woodlands of North America, in March or early April this perennial bush can be found in flower. The flowers are small and translucent yellow.

Natives used a tea made from all parts of the plant to treat ailments such as coughs, cramps, measles, and anemia. It has a wide range of uses, which include colds, dysentery, and intestinal parasites. The bark, stems, and fruit can be used in herbal medicine.

The young leaves, twigs and fruit contain an aromatic oil that makes a very fragrant tea. If the twigs are gathered in flower, it adds to the flavor and aroma of the tea! The fruit (which is a red drupe) is gathered, dried, and powdered and then can be used as a substitute for allspice.

Spicebush Tea

8 ounces spicebush twigs (4″-6″ long)

2 tablespoons honey

2 1/2 quarts water

Take the spicebush twigs, stripping off any leaves.

Break the twigs into 4″-6″ lengths.

Place twigs in a three-quart pan and add the water.

Bring to a rolling boil, uncovered, for 25-30 minutes, until the tea takes on a slightly yellow coloration.

Strain the tea into a gallon jar, using a colander.

Add the honey and stir.

Serve hot.

Bay Laurel – Laurus nobilis

Bay Laurel

This native of the Mediterranean shores is an evergreen tree or large bush that is very aromatic. The volatile oil is used in perfumery with a spicy, powerful aroma which is usually thought of as masculine. It is used in body care products such as shampoos, soaps, and body lotions. Never use directly on the skin without first cutting it with a good quality carrier oil like olive oil.

Probably the best known use of the Bay leaf is in cooking. It is often used in soups, stews, meant, seafood and vegetables dishes. The leaf itself is not eaten, and often removed from the dish before serving.

Bay leaves have been used to relieve conditions of the respiratory tract, pain, digestion and works as a wound healer. The berries have been used to cause abortions!

The English and the Italians believed that Bay leaves could ward off evil and bring good luck. An old superstition states that should a bay tree die a city will fall!

To prevent pests from infesting stored dried goods, add a sprig of bay to its storage container! It can be added to oatmeal, flour, grains, beans, and dried fruits. Due to being so highly aromatic it acts as an insecticide. In the days of herbs being strewn on the floor (for both insecticide and aroma improvement) Bay was added!  Bay leaves were set before the doors of Greek homes. For protection from thunderstorms the Emperor Tiberius wore a wreath of Bay leaves on his head.

Sassafras – Sassafras albidum

Sassafras flowers

‘…And the ambitious vine
Crowns with his purple mass
The cedar reaching high
To kiss the sky,
The cypress, pine,
And useful sassafras.’…

 

By Michael Drayton. Excerpt from To the Virginian Voyage

 

Sassafras is well noted for its leaves…there are three different shapes. Some leaves with three lobes and others with one lobe on the side looking like a mitten and some with none

All parts of this tree are aromatic. And the bark of the roots was used for a tonic tea. Sassafras was one of the first and earliest exports back to Europe. In 1587 Sir Walter Raleigh brought it back from the Virginia Colony to England. It grew to great popularity as a beverage and for its medicinal uses.

I had this tea served to me in a woodland setting. The man who made it had high praises for its taste, he gushed about the excellent flavor. I was enthusiastic to try it. I found I can drink it, but his excessive praise of the taste left me highly disappointed. I would have needed a little honey to augment the flavor! (but then I am finding I DO have a sweet tooth)

Deb Jackson says of Sassafras, “Explorers and settlers associated the pleasant aroma of the tree with healing and protection from evil influences, and extracts of the bark and roots soon became a panacea elixir sought by Europeans.”

Sassafras – Sassafras albidum

Sassafrass Sapling

Sassafras is well noted for its leaves…there are three different shapes. Some leaves with three lobes and others with one lobe on the side looking like a mitten and some with none

All parts of this tree are aromatic. And the bark of the roots was used for a tonic tea. Sassafras was one of the first and earliest exports back to Europe. In 1587 Sir Walter Raleigh brought it back from the Virginia Colony to England. It grew to great popularity as a beverage and for its medicinal uses.

I had this tea served to me in a woodland setting. The man who made it had high praises for its taste, he gushed about the excellent flavor. I was enthusiastic to try it. I found I can drink it, but his excessive praise of the taste left me highly disappointed. I would have needed a little honey to augment the flavor!