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.

Hallo Aloe!
In 4 days, Summer will be officially in full swing here in Florida, but of course, I couldn’t wait.  Beach lover that I am, I lost track of time & ended up at the end of one recent beach outing with a NASTY sunburn! Ouch!  To the rescue: a fat, juicy Aloe plant.  Not necessarily in the category of “weeds”, some of my neighbors and friends find it a bother because they don’t know how to use it, and it can grow to be pretty large with somewhat pointy, sharp edges. Used as an herb in Chinese Medicine, it is known as Lu Hui (dried aloe vera juice), but the leaves of the aloe plant can also be used topically, as I quickly remembered on this sun-burnt day.  Way back in the day, it was nicknamed the “immortality plant” as it was buried as a gift with Pharaohs.  Legend also has it (according to Heinerman, 1996) that it was 1 of the herbs/spices used to preserve the body of Jesus Christ, and that when Columbus set sail for America, he wrote in his diary “All is well; aloe is on board” (Go Chris! =D)

Uses:
◦ Heal external wounds & infections due to its antibacterial, antifungal, antiviral properties.  I remember when I was growing up, Granny would slice open an aloe leaf, carefully scoop out the gel-like pulp & have us rub it all over our face, arms and legs (“Girl-child!” she‘d say; “you need to stay out that sun; come here – this is good for your skin”), or she’d put handfuls of it in our hair after shampooing as a natural conditioner.   Now I will caution you, some people can be sensitive to the aloe latex, so be careful to avoid contact with skin if you are allergic.  It is a very good topical for burns, insect bites and stings, and it’s also claimed to stimulate collagen synthesis & rejuvenate skin (check out the section of your sun-tan aisle next time you’re at the store).

◦ Juice of the inner leaf: stimulates insulin production so be careful if you’re on any anti-diabetic meds), and reduces high triglyceride levels.  I have seen the liquid form of aloe in the health food store, and I used to take a shot glass of it every morning, but as much as possible, I prefer to go natural so in our household, we again scoop out the gel inside & mix it in our juices or toss in with our blended greens for a great blood cleanser (not too much – it’s a little bitter so you might want to start off with small amounts and avoid the yellow sap – for other reasons as well: see below ;-)  A great link for delicious recipes that incorporate aloe can be found right there on social media: just google “aloe vera juice recipes” next time you’re on Facebook and you’ll find a bunch of yummy-licous treats using the gel of the aloe plant.

Caution:
This isn’t really recommended in pregnancy or lactating women, and you should probably avoid use during menstruation as it is very irritating to the intestines and will act as a strong “downward-draining herb (harsh purgative aka “laxative”). We also have to be careful with heart medicines (like Digoxin) or medicines that predispose you to losing potassium (like the diuretic Lasix).  If you have kidney problems & you’re using fresh aloe, you might want to also avoid the yellow pulp-like substance just under the leaves (aloe latex) as it has been reported to contribute to renal problems in high doses.  (Vogler & Ernst: British Journal of General Practice; October 1999; 49(447): 823-828.  Aloe Vera:  A Systematic Review of Its Clinical Effectiveness).  Now for my TCM students: 

Lu Hui (dried aloe vera juice)
◦ Channel/meridians: Large Intestine, Liver, Stomach
◦ Taste:  bitter, cold (kinda has a stinky smell too)
◦ Functions:  Drain Fire, guide out accumulations to treat constipation; dizziness, irritability & red eyes; kills parasites & roundworms

◦ Contraindications/Caution:  Pregnancy! Deficient Cold of Stomach/Spleen (your TCM doctor will diagnose).

Having your way with Aloe Vera:
Use topically for relief of minor burns, dry or itchy skin, or to refresh & tonify your face.  For a refreshing drink, be creative:  add gel or juice to your favorite combination of fruits and blend with coconut water for a healthy and tasty treat.  My favorite link for aloe recipes is www.aloeverajuicerecipes.com – they have a smorgasbord of creative & yummilicous recipes so you can have aloe ‘your way’.  Until next time, happy weeding, happy healing!
Audrey Steele, L.Ac, DOM
Acupuncture Physician

* 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. 

It's not yet summer but I just had to post this because of  how hot it is right now.  After spending an entire afternoon gardening in the sweltering Florida heat, I realized I had overdone it when I almost passed out from dehydration, heat exhaustion & low blood sugar.  To the rescue:  lovely watermelon – rind, pulp, seed & all.  Eaten as is or blended as a drink, watermelon is an excellent way to quench your thirst & clear Summer-Heat.  In Chinese Medicine, there is even a lozenge made from watermelon ‘frost’ that soothes sore throat.  Research also has shown that watermelon helps treat symptoms of jaundice, high blood pressure and metabolic syndrome.

Watermelon Fruit (Xi Gua; Citrulli fructus):
* Meridians:  Urinary Bladder, Heart & Stomach
* Taste/Temperature:  Sweet/Cold
* Functions:
a) Clears Summer-Heat & generates fluids to quench your thirst;
b) Promotes urination although the rind does a better job of this (so you’ll be going to the bathroom a lot!)

Watermelon Rind (Xi Gua Pi; Pericarpium Citrulli):
* Meridians:  Urinary Bladder, Heart & Stomach
* Taste/Temperature:  Sweet/Cold
Functions:
a) Promotes urination (more so than the fruit)
b) Clears Summer-Heat & drain Fire
c)  You can also rub it on your skin to help decrease acne blemishes.

Watermelon Seed (Xi Gua Zi Ren):
* Meridians:  Lung, Large Intestine
* Taste/Temperature:  Sweet, Neutral
* Functions:
a) Clear Lung & resolve Phlegm to treat chronic cough.
b) Often ground & taken as a ‘decoction’ with other herbals mixed in hot water to help diurese or clear urinary tract infections.  They’re also an excellent source of protein, vitamins, minerals and even some healthy fats.
c) Harmonize the Spleen & Stomach & relax the bowels to treat constipation (again: no long road trips after eating too much of these).

Note of Caution: 
If you have symptoms of excess Dampness or Deficient-Cold Stomach/Spleen (these are TCM diagnoses so your Acupuncturist can explain what that means), it’s probably not a good thing to eat a whole watermelon especially if you have weak digestion :-)  The same applies if you have excess or uncontrollable urination so don’t take any long road trips ;-D  

Having your way with Watermelon:
Chill, slice & enjoy as is.  Put chunks of watermelon in your water & sip throughout the day.  Pop in the blender for a quick ‘melonade’.  You can dry strips of the rind & later make a tea, or (if high blood pressure is not a problem) enjoy a tablespoon of pickled watermelon at your next summer outing.
Enjoy watermelon this summer, and until next time, Happy weeding! Happy healing!
Audrey Steele, L.Ac
Acupuncture Physician

* 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.

Dandelion
(Pu Gong Ying; Taraxaci herba)

Spring rains are a welcome sight in these parts of sunny Florida – they herald the greening up of golf-courses, a seasonal Liver cleanse, and time to hit the beach.  Yet all over my lawn are fat healthy bunches of lush green leaves topped off with a gorgeous yellow flower then later a poofy bud.  To my dismay, I came home one day to find all my luscious dandelion plants whacked away to nothing (the LoveOfMyLife thought he was being helpful by mowing the lawn &  getting rid of  the "weeds”.  Ahhhh….The lowly dandelion “weed” gets a really bad rep; but according to Ralph Waldo Emerson: “A weed is a plant whose virtue is not yet known". 

Did you know in herbal medicine, dandelion is 1 of the plants that is King of Detox, and is perfect as part of your detox cleanse especially at springtime?  Springtime in Chinese Medicine is associated with the color green, the Wood element, growth, and the Liver/Gallbladder system so it makes perfect sense to cleanse your Liver in preparation for a new season.   We use it in Chinese medicinal therapy for its antibacterial, hepatoprotective & immunostimulant effects, amongst other things.  It’s used to treat symptoms of abscesses, sores, visual disturbances, redness & swelling of eyes, jaundice or urinary problems, and can even promote lactation!  From a nutritional perspective, it’s a good green to incorporate in your diet as it’s loaded with iron, calcium and other minerals, is the richest source of Vitamin K,  as well as provides a little protein. Here’s a little bit of trivia for ya about dandelion:  the name comes from the French word ‘dent de lion’ meaning “teeth of a lion” because the edges of the leaves are jagged & look like the animal’s teeth.  So this is no ordinary weed my friends.  The roots are harvested in summer  to be used also as medicine, but in autumn they’re dried to  be later ground up & used as ‘coffee’.

* Meridians:  Liver & Stomach
* Taste:  Bitter, “sweet”
* Temperature:  cold
* Functions: 
a) Reduce abscess & dissipate nodules
b) Clear the Liver & clear the eyes
c) Clear Heat, resolve Damp & unblock painful urinary dribbling.

Note of Caution:
Dandelion greens may taste a little bitter to first-timers so choose fresh, younger, smaller leaves as they’re less harsh tasting.  Large doses of dandelion may cause a mild case of diarrhea so start off with a few leaves and gradually work up to its bold, sassy flavor.  Also be careful if you are on potassium-sparing diuretics as it can potentiate potassium toxicity.

Having your way with Dandelion:
Dandelion leaves make a great addition to a mixed greens salad, but make sure you buy organic dandelion (remember it’s a detoxing agent so no sense randomly picking dandelions from your neighbor’s lawn especially if it’s been treated with chemicals). Try including a handful  of leaves chopped up & mixed in with your next green salad.  Or if you are doing a detox smoothie, make dandelion leaves the bulk of the  formula and add other greens (like celery, lime, kale, spinach) with 1 small green apple or ¼ cup pineapple for sweetness.  So there ya go!  Pick some dandelion leaves this spring and  enjoy!
Until next time, Happy weeding! Happy healing!
Audrey Steele, L.Ac.
Acupuncture Physician

*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.