Chayote is a tropical pear-shaped “fruit” (although its bland, mild flavor makes its use more like a vegetable) that has been and continues to be a staple in Aztec, Mayan, Caribbean & Latin-American diets.  Growing up in Jamaica, this was always present on the dinner table, quartered & boiled as a vegetable (similar to our winter squashes), cooked down in soups, or stuffed as a holiday dish.  I was used to the smooth pale-greenish skin and white meat on the inside, until a recent visit to my favorite local flea market. At 1 of the produce stands I came across the spiny version (common in Mexican cultures) which caught me by surprise and posed a serious challenge when it came time for me to peel & cook it.   By itself, the fruit/flesh is crispy yet bland, very mild and easily takes on the flavor of whatever it is cooked with, but I love the simple and crisp flavor boiled by itself or with other squashes (like pumpkin) & served as a side vegetable.  If you’re trying to cut carbs in your diet, this makes a delicious alternative to the typical starchy carbs you would serve with your meal – it’s filling without causing bloat.

Nutritional Benefits:
◦ Chayote has a high water content & great diuretic properties so it works well with detox/cleansing diets or to assist with weight loss (low in calories and high in fiber). 
◦ Rich in copper, potassium, zinc, magnesium, folate & other vitamins/minerals so beneficial in fertility issues, cancer prevention, and bone, muscle & nerve health.  
◦ Loaded with amino acids (building blocks of proteins).

Recipes:
◦ Shred as you would cabbage & include in your slaw recipes
◦ Boil (the skin of the smooth-skinned variety is edible) & eat as a vegetable
◦ Add to your smoothies (include the flat inner ‘seed’ as they are loaded with protein!)
◦ Bake as is or stuff as you would a winter squash
◦ Cube/slice and cook in your favorite Indian, Thai, Vietnamese or Caribbean sauce or stew (thanks Mum, for the recipes ;-D)

Medicinal Uses:
The entire plant can be used for its healing benefits including anti-oxidant and anti-inflammatory properties such as:
◦ Fruit itself used to treat urinary tract problems such as kidney stones, cystitis, nephritis.
◦ Leaves: infusion of the dried leaves can help treat arteriosclerosis & high blood pressure as well as colds or bronchitis.
◦ Use the juice of the fruit to bleach freckles or skin blemishes.
◦ Apply the flesh as a poultice on inflammations and wounds.
◦ Research studies showed extracts of Chayote had great antibacterial (inhibit Gram negative bacteria) antifungal (2 yeasts: Cryptococcus neoformans and Issatchenkia orientalis had sensitivity to its extracts) and antimicrobial properties (Chayote’s extract & tincture had very good antimicrobial efficacy against all strains of multi-resistant Staphylococci and Enterococci) *Source: See reference below.

And there ya have it!  Although the chayote is not a weed, I had to include it here because I unfortunately see too many people who turn their noses up at foods that are unfamiliar to them or outside of their culture.  Be open to the wonderful world of all of God’s creations.  Next time you’re at the produce stand, keep an eye out for this healthy addition to your family meals – your body & your taste buds will love you for it.  
Until next time, Happy weed’n, Happy eating, Happy healing!
Audrey Steele, L.Ac.
Acupuncture Physician

References:
- Noumedem, Jaurès AK et al.  (2013). “Antibacterial activities of the methanol extracts of ten Cameroonian vegetables against Gram-negative multidrug-resistant bacteria”.   BMC Complementary and Alternative Medicine, 13:26. 
- Ordoñez, A.A. L. et al.   (2003).  “Antimicrobial Activity of Nine Extracts of Sechium edule”.   Microbial Ecology in Health and Disease, 15(1): 33-39.  
- Dire, G.F. et al.  (2010).  Comparative Analysis of the Biological Effects Related to a Natural Extract Processed from the Bark of Chayote (Sechium Edule). Global Veterinaria 4 (3): 225-229.
- Pei Shing, Gwee, et al.  (2013).  “Antifungal and antibacterial properties of three medicinal plants from Malaysia”.   Pharmacognosy Communications, 3(2): 75-81.
- Gordon, E.A. et al. (2000).  “The Anti-Hypertensive Effects of the Jamaican Cho-Cho/Sechium Edule”.  West Indian Med Journal. 49(1):27-31

I love spirals and see them wherever I go, so I was very excited to see the spiral rosette of this Bull Thistle plant on a recent walk.  There are many varieties of thistle and they’re pretty easy to spot because of their prickly, thorny leaves, gorgeous flowering blooms, and fuzzy poofballs that blow off with the slightest puff of wind.  

Truth be told, this is is a very difficult plant to harvest for a meal because of all the prickly spines that cover the plant (bring thick garden gloves with you when you go “weeding”), and once you’re done peeling off the spiny outer layer of the leaves, you’re not left with much to make a substantial salad so it’s best to include it with your other field greens.

Culinary Use:
- If you’re brave enough to risk being pricked by the spines, you can harvest the young leaves, cut the prickles off then soak the leaves overnight in  a little salted water & steam them the next day as you would any greens.  This – needless to say – is a labor of love and not an easy task.
- The young flower buds can also be cooked & used as a vegetable. 
- The roots are a little bland; they taste like a cross between celery and artichoke so probably best mixed in/cooked up with other with other veggies. 

Reported Medicinal Uses:
- As a poultice for sore jaw or bleeding hemorrhoids;
- Steam the entire plant & use the warm infusion to steam/soak achy, rheumatic joints;
- Decoct the flower head to help treat viral infections.

Caution:
Large doses may cause vomiting and this herb is not recommended during pregnancy.

Chinese Medicinal Use:
In Chinese Medicine, different types of thistles are used to treat inflammation, stop bleed or promote urination.  Japanese Thistle (Cirsium japonicum or “Da Ji”) and Field Thistle (“Xiao Ji” aka Cirsium setosum) are both used to treat chaotic bleeds such as uterine/nosebleed, vomiting blood, blood in urine or stool as well as jaundice and hypertension. The fresh herb is used topically for carbuncles, sores and swellings.  You may also have heard of another type of thistle:  Holy Thistle (Carbenia benedicta - yellow flowers) which is used to treat all kinds of fevers, purify the blood, treat stomach ailments and promote lactation in nursing moms.  And perhaps the most easily recognized medicinal thistle  is Milk Thistle (Silybum marianum), the most common medicinal thistle product found OTC/in health food stores.  Milk Thistle contains a bioflavonoid complex “Silymarin” & is used to treat jaundice and other liver/spleen diseases, as well as pleurisy, snakebites, high cholesterol, and high blood sugar.  This is readily available as a tea.  

Well, there ya have it!  Next time you’re out on your nature walk and you see this beautiful rosette or spiny plant with a gorgeous mop of purple flower heads, don’t be afraid to harvest a couple plants – just be careful. Until next time, happy Weed'n, happy Healing!
Audrey Steele, L.Ac
www.Acupuncture4YourHealth.com
“Die when I may, I want it said by those who knew me best, that I always plucked a thistle and planted a flower where I thought a flower would grow” (Abraham Lincoln)

Our Garden of Weed’n blog has been on hiatus for the last 2 months as I recently moved and have been roaming the fields & parks checking out the area’s  “weeds”.   The neighborhood is new but this month’s remedy isn’t, and I particularly love the name – Elderberry – because it incorporates 1 of my favorite words:  “elder”.    Elderberry (Sambucus nigra) has been around for eons, having been used by our ancestors as a diaphoretic, laxative and diuretic and immune-booster.  Some of you may be familiar with it from the anise-flavored Italian liqueur, Sambuca, which includes the flowers from the elderberry plant.  Others of you may remember seeing it on the shelves in the anti-viral, immune-booster, anti-oxidant section of health food stores.

Uses & Benefits:
◦ Available as a liquid, tincture, syrup, tea, capsules, and lozenges;
◦ Expectorant & anti-catarrhal - Used to treat common cold, sinus congestion, sore throat, fever, coughs, flu, tonsillitis;
◦ There is an awesome recipe for an Elderberry syrup to “fight flu-like symptoms”  that includes elderberries, cinnamon, ginger cloves & honey – see www.wellnessmama.com (thank you, WellnessMama!)
◦ Rich in carotenoids, flavanoids (contains anti-oxidant properties) and vitamins A, B, C and amino acids to help keep you healthy;
◦ Used topically to treat wounds on the skin;
◦ Reportedly used to treat rheumatism;
◦ Assist in weight loss & lower cholesterol;
◦ Improve vision;
◦ The berries can be used in making jams, pies, jellies and wines.  Matter of fact, a trip to Kentucky last year brought me to a quaint little Amish store where I found a product called “TOE Jam” consisting of tangerine, orange & elderberries, but unfortunately they confiscated it at the airport, leaving me upset indeed (I’ve since created my own version :-)   
Caution:
● There are different species of Sambucus, and you do have to be careful to not just pick any random ‘elderberry’ plant berries you come across as the uncooked fruit  and other parts of several of the species are poisonous (e.g.  Sambucus ebulus or Dwarf Elder), as they contain a compound similar to cyanide.  This particular elderberry (Sambucus nigra) is okay for consumption, but I would still caution you to cook the berries first to enhance their digestion.
● Don’t self-prescribe if you are on chemotherapeutic agents, immune-suppressants, steroids, diuretics, anti-diabetic agents, respiratory drugs, or are pregnant or breastfeeding.  Please speak with your physician first!  And again, I will reiterate:  this blog does not constitute medical advice and is intended for educational purposes only. 
Here’s to your health!  Happy weeding, Happy healing!

Ref:
J Alt Compl Mod 1995: 1:361-69 2. Youdim KA, Martin A, Joseph JA. Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress. Free Radic

This month we’re going to pause for a bit on our walk through the Garden of Weed’n, head back indoors, and rummage through the garbage can in the kitchen.  Better yet, let’s take a proactive approach and NOT throw stuff in the dumpster just yet….  Starting with piths, peels and seeds:  Tangerines, oranges and lemons to be specific.  In Chinese Medicine, we use all of the above for their nutritional and medicinal values rather than throwing them away, and the medicinal properties vary slightly based on the type and age of the peel. As a matter of fact, many of our Chinese herbal formulas contain citrus peel of some sort.  Examples of the various citrus peels that can be used instead of discarded include:   Citrus sinensis (sweet orange), Citrus aurantium (bitter orange), Citri reticulatae pericarpium (aged ripe tangerine peel or peel of the Mandarin orange), Citri reticulataea viride pericarpium (green immature citrus peel), and Citrus limonum (lovely little lemon peel).  Let’s look at 2 citrus peels in particular from a Chinese Medicine perspective.   *I’m emphasizing again here that the information being shared here or in any of this blog series does not constitute medical advice so talk to your doctor for any disconcerting symptoms.
 
º Chen Pi (aged ripe tangerine peel) aka Citri reticulatae pericarpium:
- Properties:   acrid, bitter, warm, aromatic
- Channels: Lung, Spleen, Stomach
- Functions:  regulate Qi, dry Damp, dissolve Phlegm, prevent Stagnation.  Aged, ripe tangerine peel would be awesome if you had a little stomach bloat, nausea or vomiting, or any phlegmy-type, cold-like symptoms. 

º Qing Pi (dried immature/green tangerine peel) aka Citri reticulatae viride pericarpium:
- Temperature:  warm
- Channels: Liver, Gall Bladder, Stomach
- Taste:  bitter, spicy
- Functions:  spread Liver Qi, break up stagnation (think about using your green peel discards if you have food stagnation or find yourself getting more & more irritable, sighing a lot, tense & uptight, PMS-ish, usually signs of “Liver Qi stagnation”).

Some Interesting Facts About Citrus Peel: 
*The older the peel, the more potent  (“Traditionally the newly collected peels are considered spicy & acrid with a violently drying quality; the aged peels are therefore preferred” – Bensky, Materia Medica). 
* In Chinese Medicine formulas, we have variations of aged peel – some formulas require a dry fried version (Zhi Chen Pi) versus a charred version (Chen Pi tan).  Using the white part of the peel now makes it Citri reticulatae exocarpium album, or Ju Bai, and modifies its healing properties to make it less drying and more harmonizing to the Stomach channel.  Ju Luo is the pith part of the fruit and is great for phlegmy conditions that make you cough so much your ribs hurt.  One fruit, many uses…..How awesome is that!
* Citrus peel is actually higher in Vitamin C, flavonoids & enzymes than the pulpy fruit itself;
* Lemon peel has been used to reduce cholesterol and is known to contain potassium which can help lower blood pressure.  Research has also shown that it contains limonene & salve sterol Q40, 2 compounds that help fight cancer.
* Citrus seed (Ju He) has been reported to have analgesic & carminative (anti-gas J) properties and to also treat lumbago because of its properties (“bitter & neutral to move Qi, dissolve clumps & stop pain”).  It’s usually crushed before use & maybe stir-fried with salt to enhance its ability to work on the Kidney & Bladder channels.
* Yup, even the leaf of the tangerine plant (Citri reticulatae folium aka JuYe) have medicinal benefits, and is used in our medicine to help treat breast issues as it targets the Liver channel ….Liver you say?.... What does “Liver channel” have to do with the breast you ask?  Ah hah!  That’s where you ask your Acupuncturist about the beauty of Chinese medicine on your next visit J.
* Although citrus peel is relatively safe, you do have to be careful if you have dry cough or Heat conditions.

Common Household Uses:
- Recipes:
Add a strip or 2 of citrus peel to chicken or beef dishes; grate the peel (zest) & add to cakes & custards; chop up & make some marmalade (my favorite homemade summer recipe includes grapefruit, orange & lemon peels with basil leaves – check out the picture below), or steep your peel with lemongrass, mint &/or ginger for a soothing and aromatic herbal tea.
- Health remedies:
For a quick and easy “Immune Tonic”, boil orange peel, a cinnamon stick or 2, a piece of ginger root, some  elderberries & a few cardamom seeds then strain & drink a couple shots of this concoction during cold & flu season.  Because citrus peel is loaded with vitamin C, which enhances the action of Calcium, you could consider including it when you take your calcium supplement (synergistic effect) to help improve the health of your bones and to prevent gum/dental problems. 
- And here’s an absolutely awesome facial treatment:  to help treat acne, pimples or dark spots:  mix the chopped up peels with the juice of the fruit & a teaspoon of honey, apply to your face for about 5 minutes then rinse -  voila!  Beautiful, clear, supple skin!

Caveat:
* Always go organic if you're eating peels
* If you're susceptible to kidney/gallstones, avoid eating lemon peels as they contain high amounts of oxalate.

Other "Throwaways" to Consider:
- Pineapple &/or ginger peels:  boil separately or together, strain & sweeten then serve over ice to make your own "ade" or ginger "beer ".
- Grape seeds: forget seedless grapes; go for the original God-made version instead & chew or blend your seeded grapes in your next smoothie for their wonderful antioxidant properties. I have friends who spend beau-coup bucks buying grape/grapefruit seed extract (granted it’s in its concentrated form), but when Mother Nature supplies you with her healing properties through the seeds for free/cheap, I’m all for that!   So, how do you use citrus peel/seed in your household?   Do you have a particular cleaning formula or beauty tip you’d like to share with fellow readers?  Please feel free to add this in the comment section below.  Until next time, happy weed’n, happy healing!
Audrey Steele, L.Ac.
Acupuncture Physician
www.Acupuncture4YourHealth.com
When life gives you lemons, don’t make lemonade!  Use the seeds to plant a whole orchard…. Or you could just stay on the Destiny Bus & drink lemonade someone else made – FROM A CAN!”  :-) (Anthoy St. Maarten).

You've seen these purple beauties on your walk around the neighborhood, and the riper they are, the purplerrrrrr ("more purple") they get, especially around
November.  It's lumped in the category of flowering weeds here in Florida
(albeit a gorgeous shrub when the berries are in abundance) because birds &
wildlife drop the seeds after feasting, and the plants tend to spring up all over the garden.  Some may know this plant as "Spanish mulberry" or "Bermuda
mulberry", but there's no denying it's a beautiful plant!

Nutritional Benefits:
Supposedly the berries have minor amounts of vitamins & carbohydrates, and my cardinals & bluejays I'm sure would attest to their yumminess.  On a recent walk around my neighborhood, I even caught a squirrel who had the most purple lips & hands from gorging himself silly with the plump fruits. I would be a little hesitant though in eating too much as there are anecdotal reports of upset
stomach after eating them, and I would definitely wait until they're fully mature (you can't miss the gorgeous magenta color) before sampling.  If you're into canning your produce, you can try making jelly out of these beauts, and use as a topping for cheesecake, pancakes or biscuits. And if you feel particularly
adventurous, combine with dark Concorde grapes to make a delightful wine!

Medicinal Benefits:
Recent studies on the leaves of the American Beautyberry have isolated several molecules that have mosquito repellant properties (like DEET), but since word is still out on toxic effects on humans, it might be wiser to rub the crushed leaves on your clothes instead of your skin. Some resources also list the leaves as beneficial in treating dropsy, using the roots to make a tea for stomachache, fever, dysentery & rheumatic muscle aches,  and the inner bark to treat cuts, wounds & rashes (soak then pulverize). And there you have it: an American beauty in ways more than one. 
Until next time, happy Weed'n! happy eating!
Audrey Steele, L.Ac
Licensed Acupuncturist (FL)
www.Acupuncture4YourHealth.com

Culantro:
Eryngium foetidum aka “Spirit weed”, aka
“Fit weed”, aka
Récao (in Puerto Rico), aka
Snake Root (in Jamaica), aka
Asian coriander, aka
Spiny coriander.  




Now this is a little unfair since Culantro is really not a weed, but we include it here because of its aka name: ”Spirit Weed”, and because it looks like one of those wild, weedy-type plants you would find growing in your lawn.  It’s often confused with cilantro (they’re kinda like cousins actually), and when I’ve talked about this plant to some folks, they are quick to correct me by saying: “You mean “Ci-lantro” – emphasis on “Ci”.  No, Dear Ones. CU-lantro!  Culantro has a very distinctive smell and look – it might remind you of the smell of cilantro, but whereas cilantro has delicate parsley-like leaves, the leaves of Culantro are broader and have more of a blade-like appearance (almost like dandelion, as a matter of fact), with a little jaggedy edge (hence the name “Spiny” coriander). You may know the seed of the  cilantro plant – coriander (but that’s another blog).

Healing Benefits of Culantro:
I could go on and on about this wonderfully pungent plant and its aromatic properties and benefits:
-  It’s got super antioxidant properties as it’s loaded with vitamins A, B & C, as well as iron (great if you’re on the anemic side), a little protein, and calcium and phosphorous (help build bones).  In Jamaica, my homeland country, it is said if you chew the leaves it will stimulate your appetite.
- You can use it as tea to fight respiratory symptoms such as colds, flu or asthma; soothe an upset stomach and aid digestion; calm the mind and even lower blood pressure.
- It contains a plant sterol that fights inflammation so it would be great to treat joint pains, swelling or inflammation.  It also has trimethybenzaldehyde which helps to relieve pain (as in headaches, earaches, tummy aches).
- Research is ongoing as to the ability of Culantro to treat epilepsy (“fits”, hence its other name – Fit Weed) because it has such calming properties.

Cooking with Culantro:
Use Culantro in all of your Caribbean/Latin/Asian flavored dishes, from soups to stews to salads, sauces, chutneys or noodle dishes.  You can use it in place of cilantro although it has a more pungent and distinctive taste compared to cilantro; you can even try it in dishes that you would use parsley.  Next time you make your own version of Recaitò, Sofritò, pesto, Pico de gallo, black beans and rice, or any Vietnamese dish, try tossing in some chopped culantro.  Your kitchen will smell awesome, your taste buds will be delighted, and your body will thank you!  And if you're reading this and have a very special story, recipe or remedy using culantro, please feel free to add to our comment section and share with our followers. 
Audrey Steele, L.Ac.
Licensed Acupuncturist
www.Acupuncture4YourHealth.com
"Weeds are nature's graffiti" :-D (Janice Maeditere)

* Disclaimer: This information is educational in nature only, and is NOT intended to be a substitute for professional medical advice. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition. The information provided is for educational purposes only and is not intended as diagnosis, treatment, or prescription of any kind. The decision to use, or not to use, any information is the sole responsibility of the reader. 

                                                 References
Foster, Steven & Hobbs, Christopher.  (2002).  Western Medicinal Plants and Herbs.  NY:  Houghton Mifflin Company.
Gurudas.  (1998). The Spiritual Properties of Herbs.  California: Cassandra Press
Jilin, Liu & Peck, Gordon.  (2005).  Chinese Dietary Therapy. Churchill Livingstone.
Ody, Penelope.  (2000).  The Chinese Herbal Cookbook – Healing Foods From East and West. Great Britain.
Pitchford, Paul.  (2002).  Healing With Whole Foods. California:  North Atlantic Books.
Rexach, Nlda Luz (1985).  The Hispanic-American Cookbook. New Jersey: Lyle Stewart, Inc.
Swerdlow, Joel.  (2000).  Nature’s Medicine:  Plants That Heal.  USA:  National Geographic Society.
Warner, Monica.  (2007).  Herbal Plants of Jamaica.  McMillan Publishers Ltd.
Yin-fang, Dai & Zhi-mei, Gong.  (1987).  Fruit as Medicine.  Australia:  Rams Skull Press.

Callaloo (Amaranthus viridis) aka Garden callaloo or Chinese Spinach has also been called “Pigweed” - not to be confused with Amaranthus palmeri - because back in the old days they used to feed this plant & others in the Amaranthus family to pigs.  Greek legend has it that because the flower never dies – the “flower that never withers” - it was considered an herb of immortality, sacred to the goddess Artemis and was used to decorate tombs. My Belizean friend says in their country, they have a saying:  “Eat callaloo & live forever”.  To my Rastafarian brethren in Jamaica, callaloo is a staple of their “Ital" menu.   Verily, verily I proclaim to you on this day & henceforth:  CALLALOO IS NOT A WEED!!!  Although it is invasive (thank goodness!) & grows wherever the seed lands, it is not noxious by any means. As the botanical name suggests (Amaranthus viridis), callaloo contains the seed amaranth which is used as a grain (like quinoa) and is loaded with proteins like lysine. 

Actually there are numerous species of “callaloo”, but in Jamaica - my country of birth – there is no other green leafy vegetable that can be substituted for real callaloo in our traditional callaloo dishes in my humble opinion.  Our callaloo plant has a distinct flavor & if you try to use anything else in a dish you serve to me, I will let you know without hesitation that you’re perpetrating a fraud. I was actually surprised to find it on a certain famous person’s website where they posted a recipe for steamed callaloo (although they did substitute Swiss chard for callaloo leaves in the video :-).  Oh & by the way, I am not knocking the version of callaloo on said video so please don’t get any funny ideas.  My wonderful mother grows buckets of the stuff in her little vegetable plot in the back yard in New York, & will send me care packages when I get my cravings (thank you, Mother; Booyacka, booyacka! Biggup!). In my kitchen, when I’m out of the real stuff, I will cook up spinach & other green leafy veggies & enjoy them with gusto. Having said that, now back to the Jamaican callaloo:

Callaloo grows like a weed, but this is one “weed” you do want to eat.  The entire plant is edible – roots, leaves, stems, seeds and all!  If you feel up to it, take a bunch of flowering cluster heads & spread out on a paper towel to dry until the tiny seeds fall off then lightly toast for a nutritious snack (don’t count on doing this when you’re hungry though – you’d have to harvest a lot of these little babies to curb any kind of appetite (they’re so small).  The plant is loaded with iron, calcium, vitamins (A, B, C & K) & numerous minerals as well as antioxidants, & is a great immune booster.  The Sanskrit name in Ayurvedic medicine is Tanduliya.  People of the Caribbean as well as the Philippines, India, Greece, and Africa, are very familiar with this plant, and have their version of “callaloo, often using the bigger Coco or dasheen leaves cooked up in a dish they call Callaloo as well.  As a matter of fact, Trinidad, Belize & Guyana all claim this as their national dish and no wonder; it is THAT good!  For a delicious ethnic dish, try cooking it up with okra, coconut milk and season to taste. Add crab, conch, lobster, or any other meat really for a complete meal.  The consistency can vary anywhere from a soup-like texture (in Jamaica we do a soup-like version we call Pepperpot Soup), or thick like a stew, or just sauté it by itself as a side vegetable, much like you would do with spinach (see picture below).  And if your living quarters are such that you can’t grow your own callaloo in your garden or in a pot on a balcony somewhere, you may just be lucky enough to find various canned versions in the ethnic section of your grocery store.  Now if you’ll excuse me, I've just developed a craving for this yumminess & I hear a meal calling my name!  I’ll be in the kitchen if you need me :-D   Until next time, happy weeding; happy healing!
Audrey Steele, L.Ac.
Acupuncture Physician
*Aesop’s Fable:  A Rose and an Amaranth blossomed side by side in a garden, and the Amaranth said to her neighbor:  "How I envy you your beauty and your sweet scent!  No wonder you are such a universal favorite."  But the Rose replied with a shade of sadness in her voice, "Ah, my dear friend, I bloom but for a time: my petals soon wither and fall, and then I die.  But your flowers never fade, even if they are cut; for they are everlasting." 

"The 14th day of the 2nd month at even they shall keep it, and eat it with unleavened bread and bitter herbs" (Numbers 9:11)
When I was a little girl growing up in Jamaica, my Granny would always send me out to gather various plants for her latest "Bush Remedy". Perhaps my favorite one of all is the wildly rampant Cerassee plant with its unruly nature, resilient vines, and wanton disregard for people's properties. I am highly offended when people call this a “weed” & hack it to bits.  Perhaps it reminds me of my own misunderstood “rebellious” nature, or my ability to claim as home wherever I am planted.  Either way, if you mention Cerassee to most people (and especially non-Jamaicans) you will get an earful about this pesky "weed" that never dies & spreads like wildfire.  It gets ripped off of fences and trees that it uses as a trellis, with no regard to the wonderful healing properties it possesses. My mother to this day still tells the story of how I was the only one who could find the plant when it was needed as medicine or tea.   Most of us from the Caribbean will probably make a face when we describe the taste, yet in the same breath we will extol its many benefits in healing and preventing disease. This sentiment is echoed from people from the Mediterranean, Asia, the Caribbean & Africa.

Medicinal Uses of Cerassee:
◦ Cerassee (aka Mamordica Charantia) has a very distinctive smell (which I absolutely adore!), is very bitter tasting, and its leaves are used to make a tea that can treat digestive symptoms, worms, and diabetes, and purify the blood amongst other things. It is rich in Vitamin A, C, phosphorous, calcium & iron.  Research is being done to look at enzymes found in the leaves that are said to help treat cancer (Tabata K, et al. “Kuguaglycoside C, A Constituent of Mamordica Charantia, Induces Caspase-independent Cell Death of Neuroblastoma Cells.” Cancer Sci. 2012 Dec; 103(12):2153-8).
◦ Muddle the leaves and use it to bathe/scrub the skin and assist healing of rashes like measles, scabies and eczema.  
◦ The plant bears an orangey-yellow pod-like fruit that will burst open when ripe to reveal these little red berries that are surprisingly sweet to taste.  We will pop a pod & slurp all the pulp off the red berries as the Elders always said they’re good for your bones & eyes (“So you see Cerassee”).  Osteoporosis is not very common in our elders in Jamaica because of this very fact.
◦ You can take the pulpy red fruit & mix it with a little almond oil to use as a balm for chapped hands or burns.
◦ Part of our “wash-out” (i.e. laxative) routine in the islands is a cup of strong Cerassee tea before going to bed.  You will be in the bathroom the next day - trust me - so make no travel plans that take you too far from a toilet.  Expect to detox in a way like you will never believe and will always remember.  When we were kids, my cousins & I  all had to stand in a line & swig a shot of this bitter concoction one day a week as part of our medicine for playing in the dirt (“worms”) and maintaining health “(Drink di ting man! It  good fah yuh!”), knowing full well we’d be in the bathroom all day next day. 

Chinese Medicine Perspective:
◦ In TCM, the energetic properties of Mamordica (the Bitter Melon version, aka Ku Gua Gan) are:   bitter in taste (halloooo!) and cold in flavor, and this herb is used to “clear the Liver & clear Summer Heat”.
◦ Channels:  Stomach, Spleen

Culinary Uses of Cerassee:
◦ The pod when still green can be chopped up & sautéed as a vegetable (much like you would with bell peppers), and is often used in Asian dishes.  There is a species of Mamordica that produces long lumpy, cucumber like fruits more popularly known as "Bitter Melon" which my Indian & Philippino friends cook up in their dishes.  They usually chop it up into bite-sized pieces & soak in a little salted water to take out some of the bitterness before sautéing or stir-frying as a veggie dish.  The Cerassee plant has sweet fruits whereas the fruit of the Bitter Melon is really bitter.
◦ Here’s a cool recipe:  next time you make chicken or meat stew, take some Cerassee leaves, smash ‘em & mix with ground peanuts and a little honey to make as an exotic flavoring to add to your sauce.  Or try adding the chopped up green pod to your soups.   Stuff ‘em, like you would a squash.  Or cook up with some curry & serve with a dollop of yoghurt to balance the flavors.
◦ Make a cup of Cerassee tea (steep leaves in hot water for about 5-10 minutes), add to a gallon of water, & sip throughout the day, much like you would with iced tea or lemonade (just a healthier version).  You can find packets of Cerassee tea leaves in culturally diverse stores in your neighborhood or online.  I personally just drink it straight - First I have a conversation with myself that goes something like this:  “Take it like a woman!”, then I make a couple ‘Hail Mary’ crosses, several pleading rolling of the eyes up to the Heavens to remind my Granny that I sometimes follow orders, then I pause for a second before glugging it down as fast as I can.  This is then followed by a quick shuffle of the feet, several kicks, a vigorous shudder, making the ugliest face I could ever possibly make, and yelling "Blech!" as loudly as I can.  This is my healing dance, and the more dramatic it is, the better the effect at making the people around you admire how brave you are for taking such a potion.  This ritual is also easier to do if you don’t add any sweeteners.  If you’re new to this then I would suggest adding a little bit of honey or something non-artificial to buffer the taste (WUSS!).

Contraindications:
◦ It is contraindicated in pregnancy as it has weak uterine stimulant properties.

  And there ya have it!  Cerassee & Bitter Melon – an acquired taste for sure, but certainly 1 of my favorite premier “weeds”.  If nothing else, it will make a great living fence.  Until next time, Happy Weeding, Happy Healing!
Audrey Steele, L.Ac
Acupuncture Physician

Bidens Pilosa - Xian Feng Cao
While pulling “weeds” earlier this week, I stopped to admire a nice patch of delicate white daisy-like petals dancing alongside several heads of annoying clinging needle-like spines.  The Spanish Needle plant is revered by few but to many it’s considered annoying because it is very invasive, and the seeds (those needle-like spines) like to hitchhike on our socks, pants and pets, and poke you when you’re least aware.  There are over 200 species in the world, and I swear it seems like they’ve all made their home in my garden. 

As pesky as this plant seems to be, its use here in the US dates back to the Seminoles who used the leaves to treat headache, fever & diarrhea, and the Cherokees who used it to treat worms and sore throat.  In Jamaica where I was born, the leaves are cooked down with other greens in dishes like “Calaloo” (one-pot meal of greens and meat), or made into a tea to treat dysentery, flatulence, colic and other stomach problems.  It has wonderful anti-inflammatory and anti-bacterial properties, and so you’ll see pots of tea made out of its leaves to treat symptoms of cold, flu and joint pain. In other countries like Africa, Asia & South America, it’s harvested for its diuretic and hepato-protective properties as well as the sap from crushed leaves is used to speed clotting on fresh wounds.  Our butterflies love this plant, and it is also very attractive to bees (I found out the hard way – ouch!), and the delicate white petals may be sprinkled on your salad for a healthy treat, or made into wine like they do in the Philippines.  Research studies are currently underway to look at the role of Spanish Needle  in treating cancer (except when grown in areas where they mine opal as the soil contains silica, the uptake of which  has been suspected to contribute to esophageal cancer - Source:  www.EatTheWeeds.com)

TCM:  Xian Feng Cao/Gui Zhen Cao
◦ Function:  drain Damp; clear Heat & purge Fire
◦ Actions:  reduce inflammation, clear Heat, remove toxicity & promote urination; invigorate Blood, dissipate Blood Stasis, reduce swelling, drain pus & generate flesh ; expel Wind-Heat; disperse Stasis, ease pain & treat cuts.
◦ Taste:  sweet, bland, bitter
◦ Temperature:  neutral
◦ Meridians:  Kidney, Urinary Bladder, Small Intestine, Liver, Spleen, Large Intestine
◦ Caution/Contraindications:  caution with Spleen & Stomach Deficient Cold; Contra in pregnancy!
(Source:  www.AmericanDragon.com)

Having your way with Spanish Needle:
I’ll again remind you, when you’re harvesting any kind of “weed” for culinary use, be sure of your source - you don’t want to eat plants that have been sprayed with pesticides or are randomly growing along the roadside as they’re probably not going to be the healthiest or best choice.  I have designated pots in my garden that I use to grow these medicinal/edible delights, and – like our ancestors – I always ask permission of the plant before picking, and thank them for their healing properties.  With Spanish Needle in particular, it is not recommended to use too much of this plant raw as it contains saponin. I would also suggest using the younger leaves in your dishes, as they are a little bit more palatable; older ones tend to have a more bitter and astringent taste.  For a delicious side dish, try boiling the leaves, drain, then sauté with olive oil, garlic and season to taste.  Mix in a few of the younger leaves with your salad, and garnish with the petals scattered over the top for a yummy feast for the eyes. Bon appétit!  Until next time, happy weeding, happy healing!
~~~~~~~~~~~~~~~~
* Disclaimer: This information is not intended to be a substitute for professional medical advice. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition. The information provided is for educational purposes only and is not intended as diagnosis, treatment, or prescription of any kind. The decision to use, or not to use, any information is the sole responsibility of the reader. 
                                                References
Bensky, Dan et al. (2004). Chinese Herbal Medicine – Materia Medica. USA:  Eastland Press Inc.
Foster, Steven & Hobbs, Christopher. (2002).  Western Medicinal Plants and Herbs.  NY:  Houghton Mifflin Company.
Gurudas.  (1998). The  Spiritual Properties of Herbs.  California: Cassandra Press
Heinerman, John.  (1996).  Heinerman’s Encyclopedia of  Healing Herbs & Spices. NJ: Parker Publishing Company, Inc.
Jilin, Liu & Peck, Gordon.  (2005). Chinese Dietary Therapy. Churchill Livingstone.
Ody, Penelope. (2000). The Chinese Herbal Cookbook – Healing Foods From East and West. Great Britain.
Pitchford, Paul.  (2002).  Healing With Whole Foods. California:  North Atlantic Books.
Sgrol dkar skyabs & Rinchen dbang rgyal. (2009).  Tibetan Herbal Legends. People’s Medical Publishing House.
Tierra, Michael & Tierra, Lesley. (1998). Chinese Traditional Herbal Medicine. USA:  Twin Lakes.
Swerdlow, Joel.  (2000).  Nature’s Medicine:  Plants That Heal.  USA:  National Geographic Society.
Warner, Monica. (2007).  Herbal Plants of Jamaica.  McMillan Publishers Ltd.
Yin-fang, Dai & Zhi-mei, Gong.  (1987).  Fruit as Medicine.  Australia:  Rams Skull Press.
Zhongbao, Zhu & Liu, Zhu. (2006). Chinese Herbal Legends. People’s Medical Publishing House.