Coconut – Cocos nucifera

Sacred to: Hina (Tahitian Moon goddess), Lakshmi (Hindu goddess of well-bring and wealth)

Myth 1: Samoans believed that a coconut tree, called the ~Tree of Leosia of the Watcher, ~ grew at the entrance to Pulotu, the World of Spirits

Myth 2: According to the Maoris, the coconut sprung from the head of the eel-god Tuna who had been sacrificed to redeem mankind. Unripe nuts represented heaven and the underworld

Myth 3: According to a legend from Tahiti, the first coconut came from the head of an eel named Tuna. When the moon goddess Hina fell in love with the eel, her brother, Maui, killed it and told her to plant the head in the ground. However, Hina left the head beside a stream and forgot about it. When she remembered Maui’s instructions and returned to search for the head, she found that it had grown into a coconut tree.

Myth 4: Some Sri Lankans say that the coconut tree sprung from the head of where an astrologer was buried. Others say that it originated from where the head of a horrible monster had been buried.

Myth 5: The Dyaks of Borneo transfer the souls of their newborns to coconut shells to protect them for the first year of life. Fijians believe that the fate of the child is tied to the coconut tree so they plant a new tree when a baby is born. Coconut shells are used to bury the afterbirth in the Philippines.

Other Notes: The nuts are an essential part of Hindu religious ceremonies such as weddings. They symbolize complete usefulness, selfless service, prosperity and generosity.

In northern India, it is the fruit of the “Tree of Life,” where coconuts are kept by priests to dispense as a fertility symbol to women who wish to conceive.

On the other hand, in Bali, women are forbidden to touch coconut palms for fear of draining the fertility of the tree into the woman.

In New Guinea, it is believed that the palm sprouted from the head of the first man to die.

Hainuwele – A Coconut Creation Myth

This creation myth comes from the Maluku Islands in Indonesia and tells the story of Hainuwele, the coconut-girl.

A long time ago a man named Ameta, out hunting, came on a wild boar. Trying to escape, the boar was drowned in a lake. On its tusk Ameta found a coconut. That night he dreamed of the coconut and was commanded to plant it, which he did the next morning.

In three days a coconut palm sprang up, and three days later it flowered. Ameta climbed it to cut some flowers and make a drink from them. But he cut his finger and the blood dropped on a flower. Nine days later he found a girl-child on the flower. Ameta took her and wrapped her in coconut fronds. In three days the child became a marriageable girl, and he named her Hainuwele (‘coconut branch’).

Hainuwele had a strange gift – she could excrete valuable objects – jewels and precious metals. During the great Maro festival Hainuwele stood in the middle of the dancing place and for nine nights she distributed gifts to the dancers. But on the ninth day the men decided that her talent meant she was a witch. They dug a grave in the middle of the dancing place and threw Hainuwele into it during the dance. The grave was filled in and men danced on it.

The next morning, seeing that Hainuwele did not come home, Ameta divined that she had been murdered. He found the body, disinterred it, and cut it into pieces, which he buried in various places, except the arms.

The buried pieces gave birth to plants previously unknown, especially to tubers, which since then are the chief food of human beings.

Ameta took Hainuwele’s arms to another Goddess, Satene. Satene drew a spiral with nine turns on a dancing ground and placed herself at the centre of it. From Hainuwele’s arms she made a door, and summoned the dancers. ‘Since you have killed,’ she said, ‘I will no longer live here. I shall leave this very day. Now you will have to come to me through this door.’ Those who were able to pass through it remained human beings. The others were changed into animals (pigs, birds, fish) or spirits. Satene announced that after her going men would meet her only after their death, and she vanished from the surface of the Earth.

Sina and the Eel – A Legend in Samoan Mythology

On the island of Savai’i in Samoa, one version of the legend tells of a beautiful girl called Sina who had a small pet Tuna. When the Tuna grew, it fell in love with Sina. This made the girl afraid. She tried to run away, but the Tuna followed her. Sina finally sought refuge in a village, and thinking that she had escaped, went to the village pool to get water.

However, when Sina looked into the pool, she saw the Tuna staring up at her.

Angry, she cried ‘You stare at me, with eyes like a demon!’ or in the Samoan language, ‘E pupula mai, ou mata o le alelo!’ Village chiefs came and killed the Tuna. As the Tuna was dying, it asked Sina to plant its head in the ground. Sina followed the Tuna’s request, and planted its head in the ground. A coconut tree grew from the ground. When the husk is removed from a coconut, there are three round marks which appear like the face of the Tuna with two eyes and a mouth. One of the marks is pierced for drinking the coconut, and hence when Sina takes a drink, she is kissing the Tuna.

In Samoa, the fresh spring pool Mata o le Alelo in the small village of Matavai, Safune, is associated with the legend of Sina and the Eel. The pool is named after Sina’s words to the Tuna in the legend. The pool is open to visitors.

Koehler's Medicinal-Plants 1887

Coconut – Cocos nucifera

Coconut or Monkey faced fruit

…I wish I were a coconut,
People shout that is absurd,
I wish I were a coconut,
And that’s my final word.

By Jacob T Blow

 (to read the rest of the poem)

The actual origin of this palm is in question, some say the Coconut Palm is from the Ganges Delta region while others insist it is from northwestern South America. Regardless this is one of the most useful plants to man of all time, with every part being useful in some way! The Indonesians says “There is a different use for coconuts for every day of the year.” In Sanskrit the Coconut is called kalpa vriksha, which means “tree which gives all that is necessary for living.”

 

The Coconut in herbal medicine can be employed by using the pressed juice of the root for dysentery (bloody diarrhea). In the Philippines the fruits are processed into oil or milk and used for its refrigerant, aperient, diuretic, anthelmintic, and purgative properties. The roots are used for coughs due to its astringency.

 

In the Solomon Islands the water from a young nut is fed to infants with diarrhea, and in emergencies, used intravenously as a saline drip substitute. The young leaves are chewed to a paste and applied to cuts to act as a styptic (stop bleeding). During WWII the coconut water was given intravenously as a substitute for blood plasma when none was available, saving many a life!

 

As a food the water is sterile till the drupe is cracked, and therefore provides a clean source of water when all else is contaminated by natural disaster. The nut meat is often used, in grated form to make cookies, cakes, candies, even a form of egg nog popular in Puerto Rico. The coco leaves are used in the Philippines to wrap rice for cooking and storage.

 

Additional uses of the coconut and its parts are…..The charred husk is used as a black dye, and the coconut oil is used much like a mordant, deepening and setting colors. The male flowers were heated in coconut oil and used to perfume fabric, while the bark is used to scent body oil. Coconut oil with other botanicals added (Tahitian gardenia and/or ylang ylang) is used for massage and for hair treatments. The leaves are used in making mats, thatched roofs, and baskets. The uses of the various parts seem endless!

Purple Artichoke

The artichoke
With a tender heart
Dressed up like a warrior,
Standing at attention, it built
A small helmet
Under its scales…

By Pablo Neruda

From Ode to the Artichoke

 

Kaktos were grown and cultivated in Sicily during the Greek period (750 BC) and at that time the leaves and flower heads were eaten. They were used by the Greeks, Romans and Egyptians as food and medicine.

 

Artichokes have diuretics properties and also increase circulation. They regenerate liver tissue and stimulate the gall bladder. According to Raintree “In Brazilian herbal medicine systems, leaf preparations are used for liver and gallbladder problems, diabetes, high cholesterol, hypertension, anemia, diarrhea (and elimination in general), fevers, ulcers, and gout.”

 

Steamed artichokes (with ¼ of each scale removed, eliminating the thorns) are eaten by removing the leaves one at a time. They are then often dipped in vinegar, butter,  mayonnaise, or other sauces. The artichoke is also used to make beverages…in Vietnam they make a commercial tea in the Dalat region. It also plays a primary role in the flavoring of the Italian liquor Cynar.

Lavender Cotton – Santolina chamaecyparissus

Lavender Cotton

This silver-gray sub-shrub of Mediterranean origin has aromatic leaves that are often used in perfumery. The leaves have a pleasant, pungent smell, while the flowers are perceived as having an unpleasant odor by some. The color of the foliage also lends the bush to be included in a Moon garden. The silver-gray leaves will reflect the moons light very pleasingly.

 

It is rarely used in Herbal medicine, although it has a history of treating intestinal parasites in children. The crushed leaves are also effective rubbed on an insect bite or sting for relief!

 

Even more rarely it has been used as a spice in cooking, just dry and crumble the leaves, or use fresh in dishes such as barley soup.

 

The foliage is often used in pot pourri for the aromatic scent, and in sachets to keep insects out of closets and linens. It has also been used as an herbal smoking substitute for tobacco. Dry branches, with or without the flowers, for use in making aromatic wreathes of mixed herbs.

Lemon – Citrus × limon

A Lemon on the tree

“Lemon tree oh so pretty,

and the lemon flower is sweet,

but the fruit of the poor lemon is impossible to eat.”

 

Written by Will Holt

Preformed by Peter, Paul and Mary

 

This native citrus of northern India is only found in cultivation today, the wild populations have been eradicated. Cultivation has been ongoing for centuries and 47 varieties have been developed. In Asia it was widely used for its antiseptic properties. In 700 AD it was introduced to Egypt and Iraq. The first recorded evidence of its use was found in an Arabic farming treatise of the tenth century were it was stated it was used as an ornamental in early gardens.

 

Lemons are a well known astringent that works well as a gargle for sore throats, as a lotion for sunburn, and in uterine bleeding post delivery. It has also been used to cure hiccough and treat jaundice. The British Navy requires all ships that will be out to sea for more than 10 days to carry sufficient Lemon or lime juice so that every sailor may have a 1 ounce dose daily to fight scurvy!

 

It has been used as a cooling drink in feverish situations, allaying thirst, for rheumatism, and occasionally to counteract narcotic poisoning. The rind is used in preparations to help cover the taste of medicines in allopathic medicine.

 

Lemon is popular in cooking as well….lemon juice has been used with fish for centuries…did you know it is because the juice neutralizes the fishy odor? Water and iced tea (sometimes hot teas as well) are served with a slice or wedge of lemon, and in Europe colas are often offered with lemon as well!

 

When used in marinate for meat it works by partially hydrolyzing tough cuts of meat to make them more tender and palatable. Lemons can be used to make marmalade, a liqueur named Limoncello is made from the rind, and the zest is added to baked goods, puddings, rice and other dishes for flavor.

 

Lemons are also popular in cosmetic use:

            Lemon hair lightener…the juice applied to the hair acts as a natural highlighter

            Deodorant…raw lemon can be used as a short term deodorant

            Skin bleach…the juice has been used to lighten skin blemishes, the effectiveness is questionable

            Acne treatment… just apply the juice to blemishes

            Facial masks…often added to facial masks for a refreshing treatment

Echinacea – Echinacea purpurea

Echinacea – Purple Coneflower

Purple Coneflower carries the genus name that means hedgehog in Greek, Echinacea, which is often used as its common name. This perky flower is native to eastern North America and can be found growing at the sides of roads, in fields, and forest edges. It is Endangered in Florida and probably Extirpated (locally extinct) in Michigan. Archeological research has shown that Native Americans have used Echinacea for over 400 years.

 

Gvnege tsunvsta (Cherokee) was used in combination with dogwood bark and yarrow for the treatment of headache and toothache due to infection and inflammation by the Cherokee people. In fact it stimulates the body’s own defense system to treat infections. It is commonly used at the first sign of a cold or flu, if not to shorten the duration, then to lessen the effects of the infection!

 

Purple Coneflower was used as a treatment for pain, indigestion, tumors, malaria, arthritis, and hemorrhoids. It has been used as a treatment for skin diseases such as eczema and psoriasis, boils and wounds, burns, cold sores and genital herpes!

 

Nutritionally the leaves are of value as they contain iron, iodine, copper, potassium, sulphur, and Vitamins A, E and C.

 

The Horticulture online site has offered the following recipe… (the exact same recipe is also found in Growing and Using Echinacea by Kathleen Brown.)

 

Virus Fighter Tea

The herbs in this formula all have active antiviral properties and are effective against herpes, shingles, flu, warts, and other viral infections. Ginger is very warming and increases circulation. This tea can be taken internally or applied externally.

1 part echinacea root
1 part ginger root
1 part osha root
1 part boneset leaf
1 part chaparral leaf
1 part St. John’s Wort leaf and flower
1 part usnea lichen
Honey and Lemon (optional)

Decoct the roots. Remove from heat and add the remaining herbs. Stir well, cover, and steep another 10 to 20 minutes. Strain, and add honey and lemon if desired.

Cayenne Pepper – Capsicum frutescens

Cayenne Peppers

This native of the Amazon is cultivated throughout the world. Wild varieties are still found varying in degree of heat and size throughout Mexico, Central and South America. In the Scoville Heat Units the Cayenne measures between 30, 000 and 50,000 units.

 

The active ingredient in hot peppers such as the Cayenne is Capsicum which makes it a useful salve for sore muscles and arthritic joints as it encourages circulation in the specific area applied. Cayenne has anti-inflammatory, antioxidant, antiseptic, diuretic, analgesic, expectorant, and diaphoretic properties. It is an alternative and stimulated circulation, the thyroid, pineal and pituitary glands.

 

One easy way to use cayenne is to mix it with your foot powder and in the winter sprinkle it into your socks before you put them on. This will increase your circulation in the feet and reduce the cold damage you might otherwise feel!

 

Cayenne is used in food preparation. It can be used in hot sauces, condiments, alcoholic beverages, meat products, and sweets such as candy, baked goods, puddings, and (reportedly) frozen dairy desserts.

 

In magic use all peppers are used for basic protection, and in love powders to enflame your love! To break a curse, scatter red pepper around your house.

 

If capsicum in a large enough dose hits your mucous membranes it may produce vomiting, or stomach pain. It may irritate the mouth, throat, eyes, and open wounds. Drinking a glass of milk may relieve the burn in your mouth, throat and stomach. The protein in milk counteracts the capsicum. But warning DO NOT use water….it only spreads the pain!

Basil – Ocimum basilicum

Sacred to: Vishnu, Tulasi

 

Myth 1: Basil supposedly derives its name from the terrifying basilisk — a half-lizard, half-dragon creature with a fatal piercing stare according to Greek mythology. The medicinal application of a basil leaf was considered to be a magical cure against the look, breath or even the bite of the basilisk.

 

Myth 2: In medieval times, it was thought that scorpions came from basil. Legend says to acquire a scorpion, one should place a few basil leaves under a flowerpot and after awhile, the pot would be lifted to expose a scorpion. This legend no doubt ties into the Greek lore of the basilisk.

Myth 3: In India, basil was consecrated to the Hindu god, Vishnu, whose wife Tulasi (also known as Tulsi) was said to have taken the form of basil when she came to earth. Hindus avoid harming basil plants, unless there is a good reason, and even then offer up prayers of forgiveness for touching a part of Tulasi. Interestingly enough, tradition requires the head of a Hindu be bathed in Tulasi water before being buried and a tulasi leaf is placed on the chest over the heart.

Other Notes: The basil has been known since ancient times and is a holy plant in India, very much appreciated by Egyptians, too; bouquets of basil were found in the Egyptian pyramids.

 

To grow a bountiful crop of basil, ancient gardeners believed shouting and swearing while sowing the seeds would ensure a healthy harvest.

Sweet Basil – Ocimum basilicum

Sweet Basil

“A man taking basil from a woman

will love her always.”

Sir Thomas Moore

 

This native of the Old World tropics has the classic square stem of all Mint family plants. It is a great companion in the garden for Tomatoes and Peppers; but grows badly if planted near Rue or Sage. If planted near Raspberries the fruit set may be damaged!

 

Basil has been used by boiling the leaves in water and being given for all obstructions of internal organs, and will help stop nausea and vomiting. The seeds were taken internally and laid upon the wound of poisonous serpent bites. The seeds were also used to cure warts.

 

The smell of basil is also healing, having an awakening aspect that helps refresh you if overworked. It can be used in the treatment of bronchitis, fatigue, colds, migraine, gout, coughs, etc. Place a single drop on your sleeve. When your thinking becomes fuzzy just inhale! The EO can be used in combination with hyssop, geranium and bergamot for a massage oil for use when depressed. 

 

The leaves are used fresh or dried in sauces, stews, salad dressings, on vegetables, poultry, in vinegar, etc. This herb is complimentary to tomatoes, so much so that it has been given the nickname of ‘the tomato herb.’ It also goes well with eggplant, zucchini, and spinach. It is one of the ingredients in Italian Seasoning, which is so commonly available here in the States.

 

To make your own Italian Seasoning blend just take

            2 tablespoons basil

            2 tablespoons marjoram

            2 tablespoons oregano

            2 tablespoons rosemary

            2 tablespoons thyme

            1 tablespoon parsley

            1 tablespoon garlic powder

            1 tablespoon onion powder

            1 teaspoon sage (optional)

 

Mix all ingredients well and store in an airtight container. Preferably use within 6 months for freshness and maximum flavor! (Note: Do not use garlic salt or onion salt!)

Tomato – Solanum lycopersicum

Roma Tomatoes

How do I love thee, tomato? Let me count the ways.
I love thee to the depth and breadth and might
My palate can reach, when remembering out of sight
Your peak month of August, when you bear fruits of juicy Grace.

Unknown

The first tomato under cultivation was in Mexico by the Aztecs; tomatoes reached Europe with Columbus after his trip to the mouth of the Orinoco River where he first found them. In Europe the tomato became a bit of a fascination since it was believed to be an aphrodisiac!

 

But in North America the tomato was believed to be poisonous. It was a member of the Nightshade family and as such a member it was poisonous! This belief held true until 1820 when Col. Robert G. Johnson ate one on the steps of the Boston courthouse. Hundreds had turned out to watch him die after consuming it. But to their surprise he lived!

 

Today we know that tomatoes are a great source for Vitamins A, C, and E and also a source beta-carotene, as well as the carotenoid lycopene. Lycopene is the reason the fruit is red, recent research has shown the lycopene in tomatoes and other foods may help fight certain types of cancer. Lycopene is one of the most powerful, natural anti-oxidants which has been found to be helpful in the prevention of prostate cancer. This benefit seems to increase with the cooking of the tomatoes.

 

“Rich in vital nutrients, tomatoes are valuable in a heart-healthy and cancer-preventing diet. These are also high in potassium and low in sodium, which helps combat high BP and fluid retention. Eating tomatoes with avocados, nuts or olive oil is a healthy habit as lycopene is liposoluble (i.e., it is absorbed into the body only along with fats). Also, tomatoes are a low calorie weight loss food,” quoting Garima Sancheti’s post on Facebook on 6-18-11.

Tomatoes also aid in liver function, cleanse the body of toxins, aids the digestion of fatty foods, increases health of the circulatory system, increases the skins ability to protect itself from UV rays, and is being promoted for the treatment of high blood pressure.

 

The myth of toxicity wasn’t all wrong though…alkaloids are present in all the green parts of the plant and consumption can cause lethargy, vomiting, difficult breathing, prostration, and either constipation or diarrhea! Grazing animals should never be allowed near them. The smell of the leaves should be a signal to warn you of the toxicity…they stink!

 

You might want to try a simple little recipe for tomatoes and string beans I invented

 

Italian Beans

 

String beans, snapped, destringed, cleaned and in the amount you need for your family

 (I use 2 cups fresh string beans)

Olive oil

Tomato, deseeded, cleaned, and diced

Italian seasoning (to taste)

Bacon, diced up and fried crisp (set aside)

Grated parmesan

 

Sautee your string beans in olive oil until they are the tenderness you like

Add the tomatoes, seasonings and bacon

Toss all about two- five minutes allowing the tomatoes to heat

Sprinkle with the grated cheese and serve hot. Enjoy!