Have I become too used to the finely graded and presented fruit and vegetables on supermarket shelves?

A couple of years or so ago, a weekly box of healthy organic fruit and veg had considerable appeal for everyone at Essentially Oils and so we signed up all to an organic fruit and vegetable box scheme. The arrival of the boxes every week became cause for an informal swap meet; mushrooms were traded for additional potatoes, beetroots for artichokes, onions for peppers, and bananas for mangoes, although I did occasionally wonder how far the more exotic produce had to travel. However, as the weeks passed, this weekly trading session gave way to discreet pre-ordering of choice, unbeknown to me.

I meanwhile, retired at home, soldiered on with the ‘wheelbarrow full of surprises’ concept of the scheme. I grappled with unripe mangoes, plums like boules, muck-encrusted potatoes which ranged in size from pebbles to bricks, oddly shaped and very earthy carrots that even SuperBun the rabbit rejected, oranges, from I don’t know where, which were so mouldy that they must have travelled three times around the globe before landing in Chipping Norton, and lemons on the point of shrivel. Also, there was no rhyme or reason for the ‘surprises’, except maybe seasonal. Quantity and variety were even more bemusing.

What am I really expected to do with half a kilo of Jerusalem artichokes, a football-sized melon, and nothing else? Ah, of course, in every box there is a recipe suggestion, rather like the joke in a Christmas cracker. Who on earth dreams these up? Have you ever tried artichoke and melon ‘bake’?!

Whatever, is it really necessary to fill my box with earth, deformed veg and immature or shrivelled fruit to prove it’s truly organic? Surely some effort can be made to improve the look of vegetables and fruit, and some regard given to the variety and quantity supplied, without debasing the ethic, or am I being too critical? After all, these box schemes are not that cheap and, what’s more, I am urged to use my cardboard box until the bottom drops out of it. My concern is that, unless more attention is paid to the quality, quantity, and variety of the produce in the box, the bottom might fall out of the organic fruit and vegetable box business!

Still, you will doubtless be relieved to learn that I haven’t given up on the scheme yet. Now, what’s in this week’s box? Good heavens! A bouquet of marjoram, or that at least is what it says on the note attached.  
Musing on marjoram and oregano.
Marjoram is a nightmare, because there is so much confusion over its name: is it marjoram or oregano? Oregano is the common name for a general aroma and flavour primarily derived from more than 60 plant species used all over the world as a spice. The majority of them belong to the Lamiaceae and Verbenaceae families, while a large distinction is made between the European (Origanum sp.) and Mexican (Lippia sp.) oregano.

Furthermore, more than 300 scientific names have been given, during the last 150 years, to not more than seventy presently recognized Origanum species, subspecies, varieties and hybrids. This plethora of names reflects the extent of morphological variation the genus exhibits in nature. Also, there are a number of publications referring to the chemistry of Origanum which is known widely in the world of herbs and spices for its volatile oils.

Oregano is the commercial name of those species that are rich in the phenolic monoterpenoids, mainly carvacrol, occasionally thymol, while Marjoram is the commercial name of those that are rich in bicyclic monoterpenoids cis- and trans-sabinene hydrate but, in my experience, the name is used in horticultural circles to describe any Origanum species, regardless of chemical composition. As I am not that keen on oregano, I wanted to be sure that it was ‘true’ marjoram that I had in my box.  

Although oregano (Origanum sp.) has been known and used for centuries, it gained only lately mass popularity, largely due to its relationship to Sweet marjoram (Origanum majorana L.), the popular and botanical terms for both species having long been confused. While sweet marjoram was one of the most popular herbs during the Middle Ages, oregano was scarcely cultivated, probably due to its tendency to compete against other plants growing close by.

Whilst oregano has been traditionally collected in Mediterranean countries and in Mexico for use in many favourite dishes, it was not until after WWII that oregano production and consumption really took off.

Although the first pizzeria had been founded in 1895 in New York, the herb was quite unknown to the Americans until the Second World War, when U.S. soldiers serving in Italy got a taste for it in the local pizza. Thereafter, it spread very fast all over the world within pizza cuisine.

Oregano has an ability to increase appetite in humans. According to some research, reported in Appetite a few years ago, tomato dressing in a pasta dish seasoned with 0.27 per cent oregano increased the palatability and the intake of food compared with an unseasoned control food. However the amount of oregano is important, as doubling the quantity reduced the food intake and eating rate as well.

I’m not at all surprised as I myself was put off tomato dressing on pasta for quite a while, because of too much oregano once being added to the mix, and am still averse to pizza.
These so-called conditioned flavour aversions caused by foodstuffs are rather common with humans and animals, if a ‘gastrointestinal malaise’ is experienced after eating a novel food. Interestingly, oregano is a herb which has been used in animal experiments to study food aversions. Also, oregano is one of the most common foodstuffs to cause aversion during pregnancy. Therefore it would be wise not to use oregano as a seasoning during pregnancy.

All of this was going through my mind as I was debating what do with my bunch of ‘marjoram’. Was it really marjoram, or was it oregano? Sadly, I had no clue of its botanical nomenclature and, as all aromatherapists will know, ‘marjoram’ essential oil should not be purchased without knowing its botanical name. Unfortunately, and I am as guilty as any, there is an unintentional tendency to confuse. Take our price list, for example.

Rather than call it oregano we call it origanum, and I’m not sure why! The Concise Oxford Dictionary defines oregano as the dried leaves of wild marjoram, which most would botanically classify as Origanum vulgare L., and yet we classify ‘wild marjoram’ as Thymus mastichina L., which is a species of thyme. Why? Again, I don’t rightly know, except that T. mastichina L. has been known in aromatherapy circles as so-called ‘wild marjoram’ for as long as I can remember. All the same, it’s not correct. Its common name, Spanish marjoram, would be preferable. In fact, I would probably dispense with common names altogether and stick just to botanical nomenclature!

Fortunately, it is quite easy to distinguish the difference between the pungent smell of oregano and the sweet smell of marjoram. My herb bouquet was truly ‘sweet’ marjoram. Jan quickly added it to some herb butter. Delicious! Still, apart from the smell, how do they differ?

Sweet Marjoram (Origanum majorana L.) is a woody perennial herb growing to 50cm with aromatic oval leaves and pinkish-white flowers, whereas Wild Marjoram, or Oregano (Origanum vulgare L.), grows to about 80cm and has square red stems, elliptical leaves and lots of deep pink flowers. Both are cultivated for their aerial parts and their essential oils.

Much used by the ancient Greeks, wild marjoram has had a greater role in medicine than sweet marjoram, because two of its constituents, carvacrol and thymol, are strongly antibacterial and antifungal, but sweet marjoram is also medicinally valuable as it is stimulant and antispasmodic. Like wild marjoram, it treats flatulence, colic and respiratory problems, but it does appear to have a stronger effect on the nervous system than its relative.

Sweet marjoram is a good general tonic, helping to relieve anxiety, headaches and insomnia. Wild marjoram, being strongly antiseptic, assists the treatment of coughs, tonsillitis, bronchitis and asthma, and, well diluted, the oil is a traditional remedy for toothache. Although topical application may cause irritation in some, it can be useful for painful joints.

Alternatively, why not try the hydrosols? Applied in a compress, sweet marjoram hydrolat has been applied for muscular aches and the inflamed swelling of a twisted ankle with good effect. Suzanne Catty echoes Jeanne Rose when she suggests that oregano (wild marjoram) can be used in a douche or sitz bath both for reproductive and urinary tract care. Jeanne says it makes a good daily tonic drink, and Suzanne says it supports a weakened immune system too delicate to handle essential oils and that it is delicious in cooking. This ‘gentle hydrosol’ is a much safer and more effective way to experience the germ killing effects of oregano essential oil, as it is much gentler and lighter in aroma. Some also use it to moisten a clay mask for its antibacterial effect on acne.

Ancient haircare.
It seems that hair loss was as much a worry for the ancients as it is for many today. I am often asked if I have any remedy for this distressing disorder. Normal hair loss is one to two hundred hairs a day, although I am never aware of so many fleeing my scalp. Where do they all go? But excessive hair loss - the kind that causes bald patches - is influenced by inheritance, hormones, and excessive stress.

As my father began to lose his hair, undoubtedly due to excessive stress, I became somewhat stressed myself by the thought of a premature lack of growth and turned to my mother for advice. Somewhat to my surprise, as my hairline was already receding quite rapidly, she calmly assured me that I had no need to worry as her own father had a fine head of hair to the day he died in his 80s. She staunchly maintained that the future of a boy’s hair was inherited from his maternal grandfather! Can any vouch for the veracity of this hypothesis? All the same, I was leaving nowt to doubt and headed to the local barber for a daily scalp massage with quinine but, had I really thought about it, I could perhaps have saved myself both time and money by doing a little Do-In, with similar success.

Do-In is a daily stretch-and-touch system originated by ancient Chinese monks. They worked to achieve flexibility and suppleness with easy stretches, then stimulated mind and body with tapping, rubbing, and massaging of various key points of the body. The combination of Do-In stretches and self-massage invigorates the body and increases internal and scalp circulation, all of which strongly affect hair health and growth.

As I have been unable to obtain quinine for years, and am not as worried about my hair as perhaps I was, I have taken my lead from the ancient Chinese. Twice each day, although personally I limit myself to only once before I shave, I tense the hand and fingertips as if holding a ball, and then use the fingertips to vigorously tap the scalp all over until it tingles. You can also stretch out on a slant board with your feet higher than your head, but this tends to make me feel quite odd first thing in the morning. This, the Chinese believed, helps hair growth, produces a vital skin tone, and sharpens thinking. Today, of course, we tend to associate Chinese monks more with a tonsure than a full head of hair!

Worried about going grey? Folks who live in the Ozark mountains in the United States consider Red Sage (Salvia splendens Sellow ex Roemer & Schultes) - the common red bedding salvia of gardens - a wonderful hair tonic that can also restore the original colour of grey hair. Add about a pint of boiling water to a handful of a mixture of walnut leaves, mullein leaves, and garden sage to produce “the best hair tonic of all.” It seems that this combination makes the hair grow and look good too, according to local herbalists.

Troubled with psoriasis of the scalp? In Ayurvedic medicine, Rosemary (Rosmarinus officinalis L.) is used to remedy hair loss and to mollify psoriasis of the scalp. Add a handful of rosemary leaves to a pint of boiling water. Simmer for at least fifteen minutes. Strain, cool, and rinse through the hair. Nettle (Urtica dioica L.), which in an infusion can also be used as a massage to cure dandruff, is sometimes added to this rinse.

Want to try something a little more adventurous? In the days of the Pharaohs, the Egyptians had developed a great skill in the use of herbs. The ancient Egyptians used Castor seed oil (Ricinus communis L.), while the Copts, early Christians who were their direct descendants, used the root of the plant. The Copts crushed the root in water, allowed it to steep for some time, strained out the root, and applied the remaining water as a wash to the head. Nonetheless, other peoples from the Far East usually applied castor oil directly to the hair as a treatment to halt hair loss and to promote the growth of new hair. Castor oil treatments were sometimes alternated with slathering the scalp with Aloe Vera juice (Aloe vera (L.) Burm.f.), Olive oil (Olea europaea L.), equal amounts of rosemary tea and olive oil, Onion juice (Allium cepa L.), or onion juice mixed with honey. Simply apply any of these concoctions to the scalp before bed and cover with a plastic wrap. Needless to say, rinse your hair thoroughly each morning!

The ultimate ancient haircare product? To control hair loss, overcome dandruff, and soften the hair, ancient Siberians used two Agrimony (Agrimonia eupatoria L.) root remedies. One is strained agrimony root “soup;” the other is agrimony soup with cognac and onion juice. Should you wish to give it a try, cover one or two agrimony roots with water and boil them until they are soft. Carefully strain out the roots. Add about a shot glass of brandy and the juice of one onion, or not, as you choose. Rinse your hair with the mixture every day. I’d leave out the brandy!

Of course, I doubt that any of you will try any of these ancient remedies but, if you do, please let me know! Nevertheless it does explain perhaps from where cosmetic and haircare companies get some of their ideas. It may be only rosemary and tea tree in my shampoo today, but what’s the betting that agrimony, cognac and onion juice could be in the mix in the years ahead!

A glance at Agrimony and Porphyria.
I don’t know about you but, I doubt that I would have given agrimony a second glance were it not for its use in haircare by the ancient Siberians.

Agrimony(Agrimonia eupatoria L.) is a native European herb commonly found in marshes, wet meadows and on wasteground. Had I not chanced upon a photograph of this tall slightly aromatic perennial with small yellow 5-petalled flowers growing on terminal spikes, I doubt that I would have realized that there is some growing around our fish pond! Also, until I dug a little deeper, I did not know that it is also known as Cocklebur or Church Steeples but, looking across from where I sit at the spire of the local kirk, I can but agree that it is most aptly named! The origin of its species name is similarly whimsical, with regal associations! Mithridates Eupator was the King of Pontus in northern Turkey around 60BC, who was said to have a profound knowledge of plant lore.

Whilst the ancient Siberians utilized the roots, modern herbal use is of the dried aerial parts. The whole plant above ground should be collected when the flowers are just blooming. Agrimony contains tannins (3-21%), acids (palmitic, salicylic, silicic and stearic), flavonoids (apigenin, quercetin and luteolin, amongst others), vitamins C, K, nicotinamide complex, thiamine, a bitter principle, triterpenes (e.g. a-amyrin, ursolic acid), phytosterols, and an essential oil (0.2%), which I have never been offered.

Agrimony is stated to possess mild astringent and diuretic properties. It has been used for diarrhoea in children, mucous colitis, as ‘herb of choice’ in appendicitis, urinary incontinence, cystitis, and as a gargle for acute sore throat and chronic nasopharyngeal catarrh. It is also often used with carminatives for digestive problems.

Significant uricolytic activity has been documented for agrimony infusions and decoctions but diuretic activity, however, was stated to be minimal and elimination of urea unchanged. A hypotensive effect for an agrimony extract by intravenous injection has also been documented, with blood pressure being lowered by more than 40%. However, these were all in animal studies.

In human studies, the successful treatment of cutaneous porphyria in a group of 20 patients receiving agrimony infusions has been described. An improvement in skin eruptions together with a decrease of serum-iron concentrations and of urinary porphyrins was noted.

Porphyria is one of a group of rare inherited disorders due to disturbance of the metabolism of the breakdown products of the red blood pigment haemoglobin. These breakdown products are porphyrins, one of several pigments derived from porphin, and are widely distributed in living things. All porphyrins form chelates with iron, magnesium, nickel, copper, cobalt, and zinc. These chelates are part of haemoglobin, myohaemoglobin, the cytochromes, and chlorophyll, and are thus important in many oxidation and reduction reactions in all living organisms.

The defect may be primarily in the liver (hepatic porphyria) or in the bone marrow (erythropoietic porphyria) or both. The prominent features of this disorder include the excretion of porphyrins and their derivatives in urine, which may change colour on standing; sensitivity of the skin to sunlight causing chronic inflammation or blistering; inflammation of the nerves; mental disturbances; and attacks of abdominal pain.

The most common porphyria is porphyria cutanea tarda, or cutaneous porphyria, which, would you believe it, affects up to 1 in 5,000 people in some countries. It is a hepatic porphyria in which light-exposed areas of the skin become blistered and fragile.

A compound herb preparation containing agrimony has also been used to treat 35 patients suffering from chronic gastroduodenitis [Chakarski, I. et al. Clinical study of a herb combination consisting Agrimonia eupatoria, Hypericum perforatum, Plantago major, Mentha piperita and Matricaria chamomilla for the treatment of patients with chronic gastroduodenitis. Probl. Vatr. Med. 1982; 10: 78-84].  After 25 days of therapy, 75% of patients claimed to be free from pain, 95% from dyspeptic symptoms and 76% from palpitation pains. Gastroscopy indicated that previous erosion and haemorrhagic mucous changes had healed. No side-effects or signs of toxicity were documented.

Meanwhile, research in China has indicated that agrimony can increase blood coagulation by up to 50%. In view of this, and its effect on blood pressure, excessive doses of the herb may interfere with existing drug  treatment for high or low blood pressure, and anticoagulant therapy.

Also, as there is a lack of toxicity data, excessive use of the herb should be avoided during pregnancy and lactation. 

Dieting and your thyroid.
I have just been thumbing through one of Hodder Arnold’s excellent In Essence series. Designed to inspire and motivate, Nutrition In Essence by Sarah Bearden, a nutrition consultant and natural foods chef, is an easy to follow introduction to this complex field. Written in an accessible style with numerous features such as FAQs, case studies and summaries as well as therapeutic recipes, this is a useful book for anyone needing a balanced guide to nutrition [ISBN: 978-0-340-92730-4].

Much of it is sound common sense, sadly lacking in many food consumers today, but one nutritional observation did particularly catch my eye, and I wonder if others have thought about is as well, as I am often questioned about the subnormal activity of the thyroid gland [hypothyroidism].

Ms. Bearden observes that a history of past dieting can impair the action of the thyroid. Your thyroid is the organ of the endocrine system that maintains your metabolic rate.

If you have low levels of thyroid hormones, you will find it difficult to lose weight because your metabolism will be abnormally slow.

There are two nutritional connections to hypothyroidism. One is a past history of cyclical dieting (also known as ‘yo-yo’ dieting) where you are deprived of calories, lose weight, gain it back, diet, lose weight, gain it back and so on. Over time, your thyroid decides that you are in a period of starvation and lowers its activity, causing you to conserve energy.
 
The other nutritional condition that causes thyroid problems involves the immune system. Sometimes there is a connection between intolerance to gluten and an autoimmune condition where your immune system attacks your thyroid, thinking it is a pathogen because it does not recognise it as part of your body. This is an important reason to identify any sensitivities to food that you may have.

In addition to asking your doctor to test your thyroid, you can ask to be tested for thyroid antibodies. If you have a positive result to antibodies, you might try avoiding gluten (found in wheat and most other grains) and any other foods to which you are intolerant, then get your thyroid tested again after two or three months to see if the results are different.

Making use of Marigolds.
Every time I reverse out of the drive my rear-view mirror is filled with the golden hue of the marigolds in our neighbour’s garden. I do wonder what he’s going to do with them, if anything. 

Marigolds have been bred and improved from the days when they grew as a widespread native plant over much of Europe. Today’s varieties now have large heavy heads, laden with orange petals. When I was a boy, the plant was much simpler with a big central eye and a single layer of petals around it and it is still possible to buy seeds of this version which is known as pot marigold (Calendula officinalis L.). Interestingly, our neighbour has many of these. It was originally one the important medieval pot herbs, or flowers used in the kitchen, providing welcome colouring and flavouring to cheer the interminable winter dishes of bland and stodgy foods.

The orange petals dry easily and keep well and so were an important part of the storecupboard and used in place of costly spices like saffron. They can be used fresh or dried in cooking and keep their colour well in the dried state, particularly if they are stored out of the light. To dry the petals, pick the flowers on a sunny day when they are completely open but still young. Either snip off the heads from the stalk and dry these whole or pull off the petals when fresh and dry these loose. Put the petals in a basket or collander and leave in a warm, airy place for several days until dry and crisp. Store in brown glass jars or tins to exclude the light.

Come to think of it, why doesn’t our neighbour make his own Calendula oil? It’s easy enough. In fact, I might offer to do it for him, and sell it to you. Oh, you would prefer to do it yourself! It makes good sense in the current credit crunch.

Take one cup dried, powdered calendula flowers and sufficient vegetable oil to cover.

Coarsely grind the flowers or petals in a blender or electric coffee mill. Place the herbs in a wide-mouth jar and add enough vegetable oil to cover. I would probably use sunflower oil (Helianthus annuus L.), as it is relatively cheap, but the choice is up to you. You may have to add a bit more oil after a couple of days if the herbs soak up a lot. Keep the jar in a warm place and shake daily. The ideal temperature is around 35º C, but fluctuations in temperature will not harm the oil. Every couple of days take the lid off and stir well. Let the infusion soak for up to two weeks.

To strain the oil, line a strainer with some kitchen towel and place the strainer over a bowl. Pour the oil and herb mixture into the strainer and let it drip for a day or two undisturbed. Then, store your caledula infusion in the fridge.

If you are in a hurry, and to make life easier, you can make calendula oil on top of the stove. Place the dried, powdered flowers in a pot and cover them with oil. Gently warm over the lowest heat, uncovered, stirring from time to time. Make sure not to deep fry your herbs; the oil must not be allowed to overheat or bubble. The oil can be left for two to six hours as long as the heat is sufficiently low. Then strain, cool, and refrigerate.

Finally.....
To combat further the credit crunch, why not learn how to make your own cosmetics, perfumes, candles and soaps with Gill Farrer-Halls and Lotte Rose. It could save you a fortune at Christmas!



charles@essentiallyoils.com

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