Nourishing, Mild, Mucilaginous Mallow

Herbal Remedies from the Judean Hills
חֶלְמִית, לחם ערבית, חוביזה – Mallow – Malva Sylvestris

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Nourishing, Mild, Mucilaginous Mallow

Mallow is one of the favorites in my daily foraging for greens to fill my green smoothie.It’s quite invasive and spreads throughout my vegetable garden, herbs and flowers. I’m so happy to discover that it also grows abundantly at the edge of my back-garden from the compost piles of our chicken coop waste. When learning that mallow contains, Vitamins A,B,C,E; calcium; magnesium; zinc; selenium; potassium and more, I’m not surprised that my neighbor made a special mallow bed in her vegetable garden.  This plant is one of the earliest cited in recorded literature. Horace mentions it in reference to his own diet, which he describes as very simple: “As for me, olives, endives, and mallows provide sustenance” (Horace, Odes 31, verse 15, ca 30 BC). One of the superstitions of the ancient Greeks was to plant mallow on the graves of loved ones. Lord Monboddo translated an ancient epigram, demonstrating that mallow was planted upon the graves of the ancients. This stemmed from the belief that the dead could feed on such perfect plants (Letter from Monboddo to John Hope, April, 1779). However, mallow is indeed quite useful for the living. I use fresh leaves whenever they are available. Sometimes, I harvest extra to dry or freeze for later use. I eat the leaves raw or cooked. They are rather mucilaginous, with a mild pleasant flavor, and blend nicely with soups, where they act as a thickener. Mild tasting young mallow leaves make a very good substitute for lettuce in a salad. Older leaves are better cooked, blended or brewed in tea. The popular sweet known as ‘marshmallow’ was originally cooked from the juice extracted from the root of this herb – unfortunately, that is no longer the practice, and I dread to think exactly what goes into marshmallows these days!

Soothing, Softening, Comforting Mind and Heart Opener

Mallow is a common medicinal plant, famous for its emollient or softening properties, and its dazzling flowers. Its constitution is gently demulcent, expectorant, laxative, softening and moistening. The primary use for mallow and its relatives is as a soothing demulcent, suitable for many inflamed conditions afflicting the mucous membranes of the urinary tract, respiratory and digestive system. Malva alleviates dry coughs and bronchitis. It makes a useful mild antitussive to soothe coughs in general, as well as to ease laryngitis and pneumonia. The root also has a lubricating effect on the joints and skeleton in general and is useful in the treatment of arthritis, related joint conditions, as well as on stiff muscles. The Latin word, ‘Malva’ derives from the Greek word for ‘soft’ – ‘malache’, referring to the emollient properties of the plant. The mallow plant spirit is likewise softening. It can soften up inflexible mental attitudes. It also helps to open the hearts of those who are hard-hearted and unable to feel their own emotions. Some herbalists add it to prescriptions for children undergoing stress and upheaval, to soothe, comfort and provide a stable framework. Mallow may also be useful for those who feel isolated and lonely, enabling them to form better, more trusting relationships and to communicate more freely. Mallow encourages patients to have more tolerance for those around them together with greater mental and emotional flexibility.

Is Mallow Mentioned in the Torah?

Mallow is mentioned once in the Tanach according to the Jerusalem Bible and many other English bible translations. When Iyov (Job) reflects on his current misery and his loss of respect in the community, he describes the low character of the men who now mock him as, “those whose fathers I disdained to put with the dogs of my flock. They are gaunt from want and famine, fleeing late to the wilderness, desolate and waste…” (Iyuv Chapter 30).

ספר איוב פרק ל פסוק ד הַקֹּטְפִים מַלּוּחַ עֲלֵי שִׂיחַ וְשֹׁרֶשׁ רְתָמִים לַחְמָם:

“They pluck mallows by the bushes and broom tree roots for their food” (Iyuv 30:4).

Rashi explains, “When they were in the deserts, they would pluck for themselves saltwort that grew on the trees of the forests and eat. The Hebrew word translated as mallow is מַלּוּחַ/maluach – ‘salty,’ or ‘saltwort.’ It is the name of an herb. In Aramaic (Pesachim 114a), it is called קַקוּלִין and in the language of the Mishnah מַלוּחִים (‘malves’ in French – ‘mallows,’ as we learned in (Kidushin 66a): ‘They brought up mallows on golden tables.’” The Hebrew word מַלּוּחַ/malûach is from מֶּלַח/melach – ‘salt,’ and properly refers to a marine plant or vegetable. The context of Rashi’s Talmudic quote describes how the sages of Israel ate saltwort to celebrate their military victory by commemorating the builders of the second temple who also ate this weed because they were poor.

It once happened that King Jannai went to Kohalith in the wilderness and conquered sixty towns there. On his return, he rejoiced exceedingly and invited all the Sages of Israel. He said to them, ‘Our forefathers ate mallows when they were engaged on the building of the [second] Temple; let us too eat mallows in memory of our forefathers.’ So, mallows were served on golden tables, and they ate them (Babylonian Talmud, Kidushin 66a).

I’m having a hard time connecting the ‘saltwort’ – מַלּוּחַ/maluach mentioned both in the Book of Iyuv and in the Talmud with the mallow growing in my garden. First of all, I just took a bite of mallow to carefully examine its taste. It is mild and neutral without a trace of saltiness. Secondly, both in Iyuv and in the Talmud, mallow is mentioned as a plant growing in the wilderness/desert, whereas mallow grows in meadows, cultivated, fallow and waste ground, roadsides and only occasionally, on coastal rocks and sand-dunes.

Other commentaries believe that the plant referred to by Iyov was Hallimus, or ‘saltwort’ growing commonly in deserts and poor soil, and eaten as a salad. In any case, both mallow and saltwort constitute free food for the poor. I keep telling my students that if their financial means are limited, there is enough mallow to feed everyone, providing ample vitamins and minerals free of charge. Mallow helps us feel secure in our land as it sustained the inhabitants of Jerusalem throughout the siege during Israel’s independence war.

Green Leafy Vegetables like Mallow Prevents Cognitive Decline

A recent study published online in Neurology reveals that eating one serving of green leafy vegetables per day may help to slow cognitive decline with aging. The rate of decline among those who consumed one to two servings per day was the equivalent of being 11 years younger, compared with those who rarely or never consumed green leafy vegetables. The folate, phylloquinone, and lutein content of green, leafy vegetables accounts for the protective effect of green leafy vegetables against cognitive decline. “Our main take-home message is that leafy greens contain so many good nutrients, several which are linked to better cognitive function, so this is a food that should definitely be a staple in everyone’s diet, particularly older individuals” (Martha Clare Morris, ScD, Rush University, Chicago, Illinois, Medscape Medical News). Not only the leaves, but every part of the mallow is medicinal or edible in some form. The leaf is most often used to treat respiratory and urinary tract ailments. The root is preferred for treating digestive tract disorders. The flowers, which can be eaten raw, or dried for later use, are harvested in the summer. You can add them to salads or use as a garnish. They make a pleasant and pretty addition to the salad bowl, with their nice mild flavor and similar texture to the leaves. Immature seeds can be eaten raw. Nibbled, they have a nice nutty flavor, but are too fiddly for most people to gather in quantity. During the summer, when the beautiful purple mallow flowers are withering, the neighborhood children eagerly pick the unripe seed-fruit, and pop them in their mouth. Hopefully, they are bug-free. The divided mallow capsule, containing a ring of nutlets actually looks like little mini breads, giving the plant its nickname לחם ערבי  – ‘Arabic bread,’ or לחם גמדים – ‘dwarf’s bread.’ 

Hands On:

One of the most popular uses of mallows is as a salad green. Mallows are high in mucilage, a sticky substance that gives them a slightly slimy texture, similar to okra. I prefer not to eat them alone because of this, but they're great mixed with other foods in a salad. Due to their mucilage property they are also excellent in soups.

Mallow Soup (serves 6 - 8) Adapted from Miriam Kresh, Tsfat, Israel

1 large onion
1 large tomato
2 bell peppers, preferable of different colors
½ bunch of celery
4 carrots
3 large potatoes
3 garlic cloves
Olive oil to cover the bottom of your soup pot
6 cups of water or stock enriched with 2 Tbsp. of good-quality soy sauce

2 tsp. salt plus black pepper to taste.
2 large handfuls of clean mallow leaves and/or roots

Wash the mallow thoroughly and soak it in veggie wash for three minutes in a large bowl of water. Rinse out thoroughly and drain well.

Dice the onion; chop tomato, peppers, celery, carrots and potatoes.

Sauté the onions, until golden.

Chop the garlic finely. Add to the sautéed onions when they start smelling cooked. 

Add remaining vegetables including mallow roots finely sliced, and continue to sauté for another few minutes.

Add water and seasonings. Simmer for 15-20 minutes. A nice touch at this point is to blend the cooked vegetables, with some of the soup, and return the blended mass to the pot. Children especially appreciate blended soups.

Chop the mallow into narrow ribbons. Add to the pot, turn off the fire and allow the leaves to steep in the hot liquid without damaging their nutrients by cooking.

Serve with chopped parsley, or simply on its own.

The Seven Fruits of Israel

שבעת המנים של ארץ ישראל

The Seven Fruits of Israel 

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Tub B’Shevat – the Time for Celebrating the Fruits of the Land

In honor of Tu b’Shevat I would like to share with you an article that I wrote many years before my award winning The Seven Fruits of the Land of Israel with their Mystical & Medicinal Properties was published. Tub B’Shevat is the time when we celebrate the fruits of Israel and praise Hashem for the special fruits of the Holy Land. The Land of Israel is described as “A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of olive oil and honey” (Devarim 8:8). Our Sages understand the verse’s mention of honey to be date honey (See Mishna Berura 202:44). These seven species were the staple foods consumed by the Jewish people in the Land of Israel during biblical times. They contain special holiness, as reflected by the unique blessing recited after eating them, thanking G-d for the goodness of the land. (This blessing, said after eating grapes, figs, pomegranates, olives or dates, differs from the blessing said after any other fruits in its effusive praise of the land of Israel and its fruits).

Abundant Fruits of Israel – Greatest Sign of Redemption

The praise of the land of Israel for its fruit-trees testifies to the importance of nature and trees in Judaism. The Bible paints the shade of the grape vine and fig tree as a metaphor for the idyllic world-peace we await. Our ultimate trust in G-d is expressed through the serene environment where “Yehuda and Israel will sit securely, each person under his vine and fig tree…” (I Melachim 5:5). As we munch on juicy grapes, we are reminded that there is no greater sign of the coming redemption than when the Land of Israel produces fruits in abundance (Babylonian Talmud, Sanhedrin 98a).

The Seven Fruits Reaffirming Our Pure Faith in Hashem

The offerings of the bikkurim (first fruits) brought to the Temple in Jerusalem on Shavuot were only from these seven species. On what merit are these fruits selected? Nogah Hareuveni explains that the flowering and fruiting of the seven species take place during the period between Pesach and Shavuot, a season depending on the delicate balance between contradictory forces of nature. It is characterized by climatic contrasts between extreme dryness and heat on the one hand and cold storms on the other, which could easily be misconceived as battles between opposing deities. Therefore, the seven species are selected to reaffirm our pure faith in G-d through our expressing thanks to the One and only G-d specifically for the fruits of the Land.

The Seven Fruits Reflecting Israel’s Spiritual Growth

The flowering and fruiting of the seven species parallel our own spiritual development during the season between Pesach and Shavuot, characterized by self-improvement and preparation for receiving the Torah. As we count the Omer during the 49 days between Pesach and Shavuot, we turn to G-d in repentance and prayer. (The Counting of the Omer is a verbal counting of each of the forty-nine days between Passover and Shavuot when we would offer a daily sacrifice containing an omer-measure of barley). Since the fruiting of the seven fruits is linked to our own spiritual achievement, it is not surprising that these seven kinds comprise a wealth of spiritual attributes, nutrients and medicinal properties.

The Seven Fruits Correspond to the Seven Lower Sefirot

The special significance of the seven species is accentuated by the great Kabbalist Arizal (Rabbi Yitzchak Luria Ashkenazi, Tzfat 1534-1572). He attributes the spiritual energies of each fruit to one of the seven lower sefirot (spiritual emanations) that we count during each week of the Omer (Arizal, Sefer Halikutim, Parashat Eikev, chapter 8). Their correspondence is according to the order they occur in the Torah verse. It is interesting to note how the medical properties of the seven species are synchronized with their spiritual energies.

The Expansion of Wheat

Wheat corresponds to chesed (kindness), the first of the seven lower sefirot. The characteristic of chesed is expansion, to reach out and extend ourselves toward others. Wheat likewise reflects the nourishing food of kindness and to this day remains our main sustaining food staple. According to the renowned rabbi and physician, Rambam (Rabbi Moshe ben Maimon, Spain, 1135-1204), wheat strengthens the body and increases mothers’ milk, the ultimate nourishment and expression of chesed. (Rabbi Moshe Cohen Shaouli and Rabbi Yaakov Fisher, Natures Wealth, Health and Healing Plants, based on the Teachings of the Rambam, p. 278).

The Restraint of Barley

Barley corresponds to gevurah (restraint). Its characteristic is contraction, reduction and setting boundaries. This is reflected by each barley seed being enclosed in a strong hull (boundary) which remains intact even during threshing. Due to its contracting quality, barley is highly effective in reducing liquid when added to soup. A recent study by the FDA evidenced that barley reduces cholesterol and risk of coronary disease (FDA News, December 23, 2005. ).

The Beauty of Grapes

Grapes grow in beautiful clusters and correspond to tiferet (beauty). This trait is characterized by the balance between its different and sometimes contrary components. Since tiferet is the perfect balance between chesed and gevurah, grapes include both nourishing and eliminating qualities. Grape-seed oil nourishes the skin, while also containing a very high content of antioxidants that help in eliminating free radicals. (See http://www.umm.edu/altmed/articles/grape-seed-000254.htm).

Grapes possess a diuretic quality, yet they are very nutritive replete with vitamins A, B, and C, while also treating blood and energy deficiency (Michael Tierra, C.A., N.D., O.M.D., Planetary Herbology, Lotus Press, 1988, p. 317).

The Endurance of Figs

Figs correspond to netzach (endurance), which engenders longevity. The fig tree reflects everlasting fruitfulness as it has one of the longest periods of ripening, spanning more than three months. Malbim explains that we need to watch the fig tree very carefully by picking its figs daily, since they ripen one after the other; likewise, we need to observe our teachers daily in order to glean the fruits of their wisdom (Rabbi Meir Loeb Ben Jehiel Michael, 1809–1879, in his commentary on Mishlei 27:18). According to Maimonides, “Figs, grapes and almonds are always the best fruits whether fresh or dried” (Rambam, Mishna Torah, Hilchot Deot, chapter 4, Halacha 11). Rambam also taught that figs alleviate constipation, (Nisim Krispil, Medicinal Herbs of The Rambam, p. 211), which is one of the main tenets of longevity and health (Rambam, Mishna Torah, Hilchot Deot, chapter 4, Halacha 13).

Figs may benefit the elderly by strengthening the blood and arousing a person’s vitality (Ibn Ezra on Chabakuk 3:17). Modern science affirms the nutritional benefits of figs: they are very rich in minerals, especially potassium, iron and calcium, and they contain omega-3 and omega-6 fatty acids. Figs also contain phytosterols, which inhibit the absorption of dietary cholesterol, thus decreasing the total levels of cholesterol. Moreover, they may help prevent certain types of cancers.

The Majesty of Pomegranates

Pomegranate, a very beautiful and majestic fruit, even has a crown. It corresponds to hod, which means majesty and glory. Hod is also related to the Hebrew word ‘todah,’ which means thanks and recognition. According to Rav Yitzchak Ginsburgh, hod corresponds to our immune system (Rabbi Yitzchak Ginsburgh, Body Mind and Soul, p. 96). A healthy immune system is able to recognize our friends from our foes, and pomegranates boost our immune system. Pomegranate seed oil causes cancer cells to self-destruct; the juice of the fruit is toxic to most breast cancer cells, yet has almost no effect on healthy cells (Research directed by Dr. Ephraim Lansky at Technion, The Israel Institute of Technology in Haifa, 2001). Pomegranate juice has also been proven to decrease heart disease by decreasing LDL (‘bad cholesterol’) and increased HDL (‘good cholesterol). (Research by a group of scientists in Israel, 2000, headed by Professor Michael Aviram, an internationally recognized authority on the effect of food on heart disease).

The Foundation of Olive Oil

Olive oil corresponds to yesod (foundation). Olive oil is the foundation of most Mediterranean foods. Rambam explains that olive oil cleanses the liver and loosens stools (Op Cit, Medicinal Herbs, p. 109). It is helpful against stones in the urinary tract to drink a teaspoon of olive oil every morning before eating (Op Cit, Nature’s Wealth, p.188). Olive oil protects against heart disease by lowering the blood pressure, and has strong anti-bacterial properties. It also contains several antioxidants to help fight cancer (Harvard School of Public Health, Fats and Cholesterol, http://www.hsph.harvard.edu/nutritionsource/fats.html). Thus, olive oil can truly be called the foundation (yesod) of life.

The Kingdom of Dates

Dates correspond to malchut (kingdom). Malchut is the channel that allows everything to manifest below. Therefore, malchut is connected with the digestive system. The Talmud teaches that dates heal intestinal illnesses (Babylonian Talmud, Ketubot 10b). The palm tree has no waste, its lulavs (hearts) are used for prayer, its fronds for shade, its fibers for ropes, its twigs for a sieve, and its beams for houses. Likewise, the people of Israel have no waste: they each master their own particular part of Torah learning or perform mitzvoth and charitable deeds (Midrash Bereishit Rabbah 41).

Holy Fruits for Conscious Eating

The Torah’s mention of the seven species is not incidental. Rather, these foods are central to a Jewish spiritual path that endeavors to elevate the physical through intentional living. Eating the seven species in a conscious way can promote our well-being, help us connect to the land of Israel, and deepen our relationship with Hashem. Each of the seven species contains deep lessons about G-d and our spiritual lives. Every time we eat them, we have the opportunity to tune into their spiritual messages, eat consciously, and bring the world a step closer to its perfected state.

Hands On:

1. Try to spend time in nature sitting in the shade of the vine and fig tree (or the specific trees you have in your local environment).

2. Take advantage of the nutritional and healing properties of the seven species of the

Land, rather than relying on artificial replacements.

3. Take time to eat consciously and focus intensely when you bless Hashem with your full heart before and after partaking in His seven favorite fruits.

For Recipes using the Seven Fruits of the Land of Israel please see http://www.aish.com/f/r/Cooking-with-the-Seven-Fruits-of-the-Land-of-Israel.html

You may also be interested in my book:

The Seven Fruits of Israel with their Mystical & Medicinal Properties. In addition to Torah articles, beautiful photos of the fruits of the land and original artwork, it includes a wide selection of recipes for each of the Seven Species.

The Strong, Musty Scented Protective Rue

Herbal Remedies from the Judean Hills

Months of Shevat/Adar
(רודה (פיגם – Rue – Ruta Graveolens

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The Strong, Musty Scented Protective Rue

Like many other families in Bat Ayin and in other religious neighborhoods in Israel, I have planted a rue at the entrance of my garden for protection against Ayin Hara (the evil eye). My rue looks a bit reedy and frazzled, perhaps due to the Ayin Hara it may have absorbed. The tradition that rue expels various forms of negative energy is prevalent in Jewish teachings, among the Bedouin and Arabs, as well as in other cultures. The musty scent of rue is believed to chase away negative spirits. The specific name, Graveolens, is Latin for “having a strong or offensive smell.” No doubt, rue has a strong scent, which I find more interesting than repulsive. The Latin name, Ruta – derived from ‘rhutos’ – a Greek word meaning ‘shield’ testifies to rue’s protective properties. In Italy, it is so highly valued for this purpose that a silver charm called Cimaruta – Italian for ‘Sprig of Rue’ – is worn as a protective amulet or hung above an infant’s bed. 

Rue Amulet

At Sephardi traditional Henna parties, held before weddings, sprigs of rue are included on the Henna tray, for protection against Ayin Hara. Rue is native to the Middle East. It grows in the northern and central parts of Israel, including the Judean hills where we live.  In ancient Israel, rue grew wild in the mountains; and was therefore exempted from ma’aser (tithe) as it was considered hefker (free for all to take) also during the Shemita year (Mishnah Shevi’it 9:1). The Hebrew word רוּדָה/ruda furthermore means ‘to rule,’ thus rue is also known as ‘queen of herbs.’ It is possible that the name ‘ruta’ is from the Greek ‘reuo’ (to set free), because this herb is so efficacious in treating various diseases.

Torah Teachings on the Potent, Protective Properties of Rue

In the language of the Mishna, rue is called הַפֵּיגָם /HaPegam, a word that is made up of the same Hebrew letters as the word מַגֵּפָה/magefa – ‘epidemic.” This may be because rue is one of the foremost protective herbs effective even against epidemics. The Chida writes, “I would like to entrust to generations to come that the ruda is effective against Ayin Hara and against any kind of spell. I have even heard this from Rabbis of the holy city of Jerusalem. When a person who carries this herb thinks about the sacred name, ‘Rota’ only good things will happen to him” (Rabbi Chaim Yosef David Azulai, Kikar La’eden p. 285a). “In the holy books, there are several esoteric devices for protection from Ayin Hara, I especially recommend to carry the רוּדָה/ruda –‘rue,’ which is very potent. It is proper to protect oneself from Ayin Hara. This is included in the general mitzvah, ‘… and you shall vigilantly protect your lives’ (Devarim, 4:15)” (Rabbi Eliezer Papo, Pele Yoetz, Teviot, letter Ayin). I have personally visited Rabbanit Tzadka – the sister of the well-known Sephardi Rabbi Mutzaffi – for removal of Ayin Hara through עוֹפֶרֶת/oferet – ‘lead.’ She taught me the procedure in details, which includes filling a round vessel with water and adding three small pieces of rue leaves. The lead is heated on the stove and when melted, it is thrown quickly into the water, while reciting certain prayers. At the end of the procedure the lead and the rue is removed and sprinkled with salt to neutralize the negative energy that it absorbed. Then the lead/rue/salt package is thrown in the street to be dispersed with the wind.

Rue for Eyesight

It is interesting that just as rue is effective against the evil eye, among its medicinal properties it is known to strengthen the eye. Pliny the Elder (AD 23-79), held rue to have such a strong effect on the preservation of sight that the painters of his time used to devour a great quantity of it. Michelangelo and Leonardo Da Vinci regularly ate the small, trefoil rue leaves to improve their eyesight and creativity. Italians still eat it in their salads. Rue was recognized as making the sight both sharp and clear, especially when the vision had become dim through over-exertion of the eyes. Rue is valued for its flavonoids, particularly rutin, which strengthens blood vessels in general and the eyes in particular. It was with “Euphrasy and Rue” that Adam’s sight was purged in John Milton’s, Paradise Lost.

Rue for Purification

Rue has a long-standing reputation as a disinfectant. It constituted a chief ingredient of the famous antidote to poison used by Mithridates in the 1st century BC. It was one of the most complex, highly sought-after drugs during the Middle Ages and Renaissance, particularly in Italy and France, where it was continually used for centuries. An updated recipe was known well into the 19th century. Hippocrates also commended rue and Nicholas Culpeper instructs us to eat rue leaves either by themselves, or with figs and walnuts, to cause “all venomous things to become harmless.” Gerard says, “If a man be anointed with the juice of rue, the poison of wolf’s bane, mushrooms, or todestooles, the biting of serpents, stinging of scorpions, spiders, bees, hornets and wasps will not hurt him” (Maud Grieve, A Modern Herbal: The Medicinal, Culinary, Cosmetic and Economic ... Volume 2, p. 695). Rue is one of the ingredients in the Vinegar of the Four Thieves, a formula made famous during the plague years in Europe. It was the custom for judges to have sprigs of rue on their bench against the pestilential infection brought into court by prisoners.

Repellent Pesticide

Rue has been regarded from the earliest times as successful in warding off pests. Whether growing or dried, rue is useful for repelling insects due to its powerful, exceedingly bitter, acrid odor. In the garden, rue may be planted near valuable plants to repel cats as well. When mixed as a decoction, rue can be used topically to kill lice and fly larvae. Rue-water sprinkled in the house ‘kills all the fleas,’ says an old book. You can still make good use of rue today, as a flea repellent and to discourage slugs and beetles in the garden.

Medicinal Properties of Rue

Rue is not only a pesticide in the garden; in the human body, rue treats parasitic worms. It is a useful medicine in hysterical spasms, colic and flatulence, being a mild stomachic. Rue alleviates respiratory infection, cough and croup due to its antiviral, antibacterial, antispasmodic and expectorant properties. The juice of the rue plant has also been used to treat earaches. As an emmenagogue it brings about menstruation. Used in small amounts rue can ease headaches, especially those caused by nervous tension, either as a tea or applying the fresh leaves to the temples. The leaves can also be applied externally in poultice form to relieve sciatica. The expressed juice, in small quantities, was a noted remedy for nervous nightmare. Compresses saturated with a strong rue decoction, applied to the chest, have been used beneficially for chronic bronchitis.

Protection Prerequisite against Protective Plant

In large doses, rue can be toxic. Wear protective gloves when handling rue plants. The plant juices contain furanocoumarins, which sensitizes the skin to light and can cause dermatitis or blisters. Rue’s mild toxicity can cause mood changes, sleep disorders, fatigue, dizziness, spasms, fainting, tongue swelling, clammy skin and photoxicity. Its abortive properties may result in hemorrhaging and miscarriages, so it is contraindicated for women who are pregnant or nursing. 

Herb of Enchantment

Rue has been used in both permitted and forbidden rituals since antiquity. The smoke of rue is known to purify an area, and Rabbis used it to expel dybbuks. Some folks sprinkle tea of rue around the home for protection or bathe in it to break spells. I do not believe in the following superstitions, which are not from Jewish sources. However, I find them amusing enough to include them. Rue mixed with sandalwood and lavender flowers is believed to be a lover’s incense. Rue tea or incense is used to attract a man. Placing rue in a man’s left shoe is believed to hold him and insure his fidelity. I do not recommend these superstitious practices, which may be included in the prohibition against practicing witchcraft. Yet, the legend of rue does live on in playing cards, where the symbol for the suit of clubs could very well be modeled after a rue-leaf.

Hands On:

I have personally treated the cough of my youngest son when he was a baby by rubbing medicated rue oil on his chest every evening. After one week the cough was completely gone.

Medicated Rue Oil

1. Collect two handfuls of nice rue leaves

2. Rinse the leaves and dry them with a dish towel

3. Place the rue leaves in a glass jar and cover them with olive oil

4. Place the glass jar in your windowsill for two weeks, shaking it occasionally

5. Strain the oil. Discard the rue leaves, as their healing properties have now been absorbed into the medicated rue oil.

Milk-Thistle – A Thorny Liver Remedy

Herbal Remedies from the Judean Hills - Months of Kislev/Tevet
ברקן – Milk-Thistle – Silybum Marianum

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A Thorny Liver Remedy

Among the edible, volunteer greens in my garden, the blessed milk-thistle’s shiny pale green prickly-edged leaves streaked with white veins, catches my eye. Its blackish seeds – that only ripen at the end of summer when white cottony fibers appear – are the main medicinal part of milk-thistle. I also use its leaves, as herbology teaches that the entire plant shares the medicinal benefit of any part of the plant. From ancient time, people used all parts of the milk-thistle, including the root. They would also eat the flower-head, which is similar and related to the artichoke. The leaves, which are just beginning to appear in the Judean Hills following the winter rains, can be added to a green smoothie. You can use tender small leaves for salad while larger older leaves go well with stir-fry. Carefully cut off the outer spikes before using milk-thistle leaves, except when using them in a smoothie where the blender completely macerates them. Since we are still in the month of Tevet, which is especially suited for rectifying the liver, I thought to share some teachings about the milk-thistle, which is one of the main liver remedies – in addition  to Burdock, Oregon grape, Dandelion and Yellow dock – the acronym for BODY. None of these herbs except for dandelion – which we discussed last week – grows in my garden. Similar to dandelion, milk-thistle is a profoundly cleansing, gentle liver and blood detoxifier that encourages a healthy bile flow. It is prized for its powerfully protecting regenerative effects upon the liver cells.

Most Cursed among Plants

The thistle has a very thorny reputation. Some people even considered it a cursed flower, since as a result of eating from the Tree of Knowledge, the earth was cursed to produce thorns and thistles:

וְקוֹץ וְדַרְדַּר תַּצְמִיחַ לָךְ וְאָכַלְתָּ אֶת עֵשֶׂב הַשָּׂדֶה: (ספר בראשית פרק ג פסוק יח)

“It shall bring forth thorns and thistles for you, and you shall eat the herb of the field” (Bereishit 3:18).

It is interesting that as we are coming closer to the final redemption the curses of paradise are gradually reverting. Women give birth more easily, and much physical labor “in the sweat of the brow” has been automatized. Likewise, although the thorns are annoying when they grow in our vegetable or flowerbeds or when we experience bristling thistles on bare feet, so many health benefits can still be gleaned from various thorns. Even Rashi agrees that thorns and thistles are fit for food but only after special preparation. During the final redemption, the lower lifeforms will be elevated. For example, “The wolf will lie with the lamb,” (Yesha’yahu 11:6). His instincts will be raised up and no longer desire eating another animal. Likewise, plant life is being elevated and the value of the thorns is proportionally increasing.

Potent Detoxifier

Milk-thistle has been revered for at least 2000 years as an effective healing herb, with Pliny the Elder alluding to its cleansing and healing properties in the 1st century. Nicholas Culpeper, the well-known 17th-century pharmacist, cited its use for opening “obstructions” of the liver and spleen and recommended it for the treatment of jaundice. It is has also been used as an anti-depressant, due to its ability to move stagnant liver energy. It is one of the best preventative medicines, as it not only protects each liver-cell from incoming toxins, but simultaneously encourages the liver to more effectively process and release damaging substances that are already built up in the system, such as alcohol, drugs, medications, mercury, heavy metals and pesticides. Milk-thistle is excellent for alleviating a hangover. It helps the liver eliminate alcohol faster from the body (Jane Clarke, the Daily Mail’s Nutritionist). If you’ve had a drink or two, try taking milk-thistle before you go to bed and again in the morning. Due to its detoxifying abilities, it also helps the body to digest rich food and can be used as a travel sickness preventive. As part of a detox regime, it helps improve skin condition in those prone to acne or psoriasis.

Anti-Oxidant, Soothing, De-stressor

Milk-thistle is cool, bitter, sweet and enters the liver and spleen. This demulcent herb soothes and moistens both kidney and bladder irritations, as well as mucous membranes and inflammations. Milk-thistle’s main active bio constituent is silymarin, which selectively acts as an anti-oxidant and protects the body from free radical damage specifically in the intestines and stomach. It may be used for stomach disorders, as a cold tea and a general tonic for new mothers. Silymarin, is alcohol soluble and is not extracted effectively in water. It works best as an alcohol tincture, which may also be added to teas. Recent research indicates that milk-thistle stimulates the immune system and encourages the growth and protection of healthy nerve tissue. Externally, its leaves may be used on the forehead for alleviating headaches, itchy skin and nausea (just keep it away from your eyes). Milk-thistle is wonderful and appropriate for anyone who is under stress, uses alcohol, recreational drugs, prescription medications, or lives in today’s modern times of pesticides, environmental toxins, and pollution, which is virtually every person in an industrial nation.

Spiritual Properties of Milk-Thistle

In Hebrew, milk-thistle is called בָּרקָן/barkan – ‘lightening.’ This is because the intricate white pattern on the leaves resembles lightening. Interestingly, according to a superstitious saying, throwing thistle into a fire keeps lightning away from the home. To Anglos, these same white veins looks as if milk has spilled on them. The English name also indicates that they produce a milky sap when punctured, just like many other leaves in the lettuce family. The leaf was also used to support milk production in lactating mothers (Weeds. Milk Thistle. Grieve M. A Modern Herbal. New York: Dover Publications, Inc). The thistle became the emblem of Scotland in the 1200s, as well as the Chivalric Order of the Thistle in 1540. Throughout Celtic regions thistle represents nobility, graciousness, bravery, devotion, durability, strength and determination. When you try picking a thistle, you will find they demand respect…and gloves. The sturdy, forceful nature of this flower explains the traditional symbolism of thistles for overcoming even the most unshakable enemy. The Victorian Language of Flowers identifies thistle as the flower of intrusion (or perhaps more distinctly a warning against unwanted meddling. Yet, its green leaves naturally sends out peaceful energies of trust. It offers the characteristics of good advice, listening skills and helpfulness to others. Combine this with purple flowers’ transcendent, introspective nature that unites the physical with spiritual. Green and purple together harmonize with humanitarians, leaders and visionary artists. Thus, the energy of the milk-thistle guides you outwardly and upward toward higher consciousness and psychic abilities.

Culinary Uses:

Early on, all parts of the milk-thistle were used for a variety of purposes. The leaves were extensively utilized and often eaten as a vegetable. Milk-thistle tastes delicious just like spinach. When raw, the leaves taste like a cross between spinach and romaine lettuce – an earthy, slightly bitter taste that works as a perfect accompaniment to a vegetable salad. When cooked, milk-thistle work as a terrific spinach replacement in all recipes. The stem of the immature plant reminds me of the taste of Swiss chard stems. Milk-thistle extract is now also used in a beverage called Rockstar Energy Drink as an energy-enhancing agent.

Hands On:

The milk-thistle thorns aren’t as big of an issue as they might seem. Once you cook them, the thorns soften, and you can eat them, thorns and all. Frying the leaves makes them crispy like potato chips and takes away irritation from the thorns. Boiling them also softens the thorns enough that you can eat them like spinach.

Milk-Thistle Stir-Fry

4 Tablespoons olive oil

2 medium size onions chopped

3 garlic cloves minced

15 medium size milk-thistle leaves

Sea salt and pepper to taste

1. With your household scissors cut off the very edge of the thistle leaf. (Bigger ones are less work.) If you hold the milk-thistle leaves by the middle, you won’t get pricked. Some people may want to wear gloves but I don’t bother.

2. Cut the milk-thistle leaves into thin strips

3. Sauté the onions until translucent

4. Add the garlic and continue to stir-fry until everything is slightly browned

5. Mix in the chopped milk-thistle leaves but turn off the fire after 2-4 minutes

Dandelion Reviving Your Inner Child

Herbal Remedies from the Judean Hills

שן ארי – Dandelion – Taraxacum Officinale 

Printable Version

Liver Cleansing Herb and the Month of Tevet

Dandelion grows in most parts of the world, almost all year round. The other day, I noticed one in the crevice of the natural steps my husband made as a shortcut through the garden. Out of all its wonderful health benefits, dandelion is best known for its ability to treat liver disorders.

The root of the plant contains most of the bitter principles that helps to build up liver tissue, which makes it useful in the treatment of hepatitis, gallstones, and chronic liver congestion. Dandelion stimulates and improves liver function by removing toxins and reestablishing hydration and electrolyte balance. It also increases the release of bile and maintains the proper flow of bile. Dandelion’s antioxidants such as vitamin C, keep the liver functioning optimally and protect it from aging. Since the month of Tevet is associated with the liver, it is the perfect time to work on healing the liver by delving into the mystical and medicinal properties of dandelion. Similar to Chinese medicine, the Torah links the liver with anger and agitation: “The liver gets angry; the gall bladder injects a drop into it and calms it down” (Babylonian Talmud, Berachot 61b). Just as the Talmud associates the month of Tevet with anger and the liver, in Kabbalah the sense of the month of Tevet is ‘agitation’ and its organ is the liver:

“He made the letter Ayin king over agitation, And He bound a crown to it and with it He formed Capricorn in the Universe and Tevet in the year, and the liver in the soul male and female” (Sefer Yetzirah Chapter 5).

Anger and resentment, often trapped in the liver, can lead to depression and self-hatred that elevate the liver enzymes if not relieved. Most of the herbs that act on the liver can help with this problem, but dandelion can be particularly effective. While working on healing the liver, repressed anger may surface. Dealing with the anger, which also manifests as agitation and irritation, is vital for restoring optimal liver function.

The Bitter Principle of Dandelion Sweetens Bitter Emotions

Dandelion is one of the plants that people don’t usually think about except when mowing the lawn. It is invasive and pervasive, yet excellent for food and medicine. This teaches us that even little irritating things often have tremendous value. There is a humbling unpretentiousness about this enchanted flower, which blooms longer than most other plants. It represents staying power with a grounding and centering influence that connects to the solar plexus energy center. Dandelion helps to ground scattered emotions and strengthens the emotional body, giving us a stronger sense of self. The solar plexus is the source of connection between ourselves and other people. It may cause irrational instant likes or dislikes of people.. Since dandelion root is a digestive bitter, it helps sweeten the judgment of bitterness and releases hostility trapped in the liver. The bitter action on the liver helps reduce excessive activity that we use to run away from unpleasant emotions.

Balancing the Tension of Overachievers

Dandelion flowers help people who cram too much into their lives – the compulsive ‘doers’ who over plan and over structure their lives – leaving insufficient time for reflection and relaxation.  Having pushed themselves beyond their capacity, without leaving space in their lives for emotional or spiritual expression, they forget how to listen to the needs of their own body. Dandelion may ease their shoulder and neck tension, caused by restraint of their inner selves, by allowing emotions to be expressed, rather than trapped in the muscles. It helps us to shift from being a ‘human doing’ to a ‘human being,’ balancing our energy and excessive activity to bring a sense of inner ease and relaxation. Thus, dandelion balances and restores emotions to a more even keel. Try meditating while holding a single dandelion on your solar plexus to facilitate will, bravery, and a healthy, positive outlook.

Dandelion Reviving Your Inner Child

The bright yellow dandelion symbolizes happiness, simple joys and our inner child who often forgets to play. It is impossible not to notice this cheerful flower that smiles at us when opening, engendering the energy of pure delight. It brings a smile to our faces and youthful thoughts of taking off our shoes, running and playing with the flowers. Dreaming of dandelions is supposed to be especially good for relationships. As a child, I remember blowing the fluffy flower seeds and making a wish, which could come true in ways we hadn’t anticipated. We would count the seeds remaining on the stalk to ‘predict’ how many years before getting married, and how many children we would bear. Dandelion still reminds us that our prayers have power, yet they also come with responsibility. There is a folktale comparing the rose – who desired to live in a castle garden – where she could be safe by climbing on the walls and the dandelion – who was happy to live anywhere children could find her. Since it chose to live in open fields and by the roadsides – anywhere she could bring a smile – dandelion was blessed with a long growing season and designated to become a child’s flower.

Balancing Opposite Polarities and Increasing Psychic Powers

Dandelion opens its petals in the morning to greet the sun and closes them at night to sleep. Due to the contrasting colors of the golden flower and puffy white seeds, it is associated with the opposite polarities of the sun and the moon. The medicinal uses of the plant as a kidney and liver tonic indicate its ability to restore balance. Dandelion can also be used to restore internal mental and emotional balance. Dandelion tea may increase psychic abilities because of its cleansing and rejuvenating properties, and because it is connected to the element of air. Associated with rebirth and immortality, dandelion leaf brings about purification and defeats negativity. Culpepper writes that dandelion has an “opening and cleansing quality… it opens passages.” Drinking either dried dandelion root tea or flower infusion is supposed to enhance the gift of second sight.

Expect the Unexpected & Follow the Wind

“Expect the unexpected” is one of dandelion’s messages. This plant is also quite a traveler – sending its seeds as much as five miles from the originating plant. You can learn from the dandelion when you are looking to cut apron strings and take to the road, following where the wind leads you. A simple puff of wind or blowing on it takes those hundreds of seeds with your desire to all corners of creation.

Medicinal Properties of Dandelion

The energetics of dandelion is bitter, sweet, and cool. It affects the spleen, stomach, kidney and liver. In addition to regulating bile production, promoting liver and kidney health, it is also a remedy for digestive disturbances, diabetes, urinary disorders, skin problems, acne, jaundice, cancer, and anemia. In addition, it helps maintain bone health, skin, vision and weight loss. Finally, as an antioxidant and disinfectant, dandelions fight viral infections as well. Rambam calls it ‘the donkey’s lettuce.’ In Israel, dandelion grows amongst the residential weeds in the Judean hills, Samaria and Galilee.

Preventing 83 Kinds of Illnesses by Protecting the Gallbladder

In traditional Chinese medicine, the gallbladder is the liver’s partner organ and vessel. The gallbladder is called מרה/marah – ‘bitter’ in Hebrew. This is a fitting name since the gallbladder, collects and stores bile, which is the bitter fluid produced by the liver. According to the Talmud, health and illness is dependent on the gallbladder:

והסירותי מחלה מקרבך ותניא מחלה זו מרה ולמה נקרא שמה מחלה ששמונים ושלשה חלאין יש בה מחלה בגימטריא (תלמוד בבלי מסכת בבא קמא דף צב/ב)

“I will remove מַחֲלָה/machalah – ‘sickness’ from your midst” (Shemot 23:25). It was taught: Machalah means gall; why is it called machalah? Because eighty-three different kinds of illnesses may result from it [as the numerical value of machalah amounts exactly to this] (Babylonian Talmud Baba Kama 92b).

Dandelion is very beneficial for the gallbladder and liver because it improves their general functioning, protects them from the ill effects of oxidants and infections, and regulates the various secretions from both organs. In this way, dandelion may prevent 83 kinds of illnesses.

Culinary Uses

You can eat every single part of a dandelion. When you want to internalize a little nature, nibble on the dandelion and enjoy its endurance. There are lots of flowers that look like dandelion but aren’t! If the leaves are branched, if there is more than one flower on the stem or if the plant is at all hairy, you’re not looking at a dandelion! Don’t eat it unless you’re absolutely sure.

Dandelion Flowers can be added to salads or juiced and used to make jelly, wine and punch. The flowers are supposedly useful when eaten fresh to relieve headaches. Pick the flowers during the day when they are open, as they are very bitter when closed.

Dandelion Leaves

The young leaves can be used raw or blanched in salads or sandwiches, steamed like spinach or cooked into soup or broth. You can make Dandelion Beer from the fermented dried leaves. The leaves can also be dried and stored for the winter or blanched and frozen. The leaves contain 7000 units of Vitamin A per ounce, and are an excellent source of Vitamins B, C and some vitamin D.  As a comparison, the Vitamin A content of lettuce is 1,200 per ounce and carrot 1,275 per ounce. This flowering plant is also rich in fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. Dandelion also contains more protein than spinach.

Dandelion Root

The root can be dried and used in soups or made into tea or coffee. Fresh roots can also be used in salads.

Dandelion Coffee  

You can use ground and roasted dandelion roots as a coffee substitute. This drink will help digestion and strengthen the liver and kidneys, without influencing the nerves like coffee and regular tea. Uproot the roots of 2-year-old plants. Wash them well and dry them in the sun or in the oven at 100 degrees with the door slightly open. Grind the roots and roast them carefully on a pan without oil, until it gets a little brown.  Make sure the fire is low in order not to burn the roots. Chassidim of natural food claim that dandelion coffee tastes much better than regular coffee and obviously, is much healthier.

Hands On:

Dandelions can also be used as a vegetable and are a good source of fiber. It promotes digestion, and in the past, it was used to treat scurvy because of its high levels of vitamin C.

Steamed Dandelion Greens with Red Pepper & Garlic

¼ cup extra virgin olive oil

2 large onions chopped

¼ cup thinly sliced garlic (5 or 6 cloves)

1-2 red peppers sliced in long thin strips

½ teaspoon hot red pepper, or to taste

Salt and freshly ground black pepper

6 cups dandelion greens with stems, well washed and roughly chopped

½ vegetable stock or water

Lemon wedges for serving

1. Place the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the chopped onion and sauté until translucent.

2. Add the sliced garlic and red peppers, hot pepper, salt and black pepper and continue to sauté for about 1 minute.

3. Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.

4. Uncover the pan and continue to cook, stirring, until the liquid almost evaporates and the greens are quite tender, at least 5 minutes more.

5. Serve hot, or cold, with lemon wedges.