Araucaria anguvstifolia, another member of the pan-global Araucariaceae family, many of which have edible seeds and multiple other ethnobotanical uses.
Native to It is native to central and southern Chile and western Argentina. A. araucana is the national tree of Chile. Its conservation status was changed to Endangered by the IUCN in 2013 due to the dwindling population caused by logging, forest fires, and grazing.
The large seeds, or pinions, are edible can be consumed, prepared in a wide variety of ways. The tree, however, does not yield seeds until it is around 30 to 40 years old, which discourages investment in planting orchards (although yields at maturity can be immense); once established, it can live possibly as long as 1,000 years.
Calopchortus amabilis, another California native flowering bulb. This is a stout branching plant with bright yellow flowers with a triangular outline.
The plant prefers higher levels of shade, and soil humus rich in organic matter, however it grows in the wild in a wide variety of conditions, including full sun, rocky hillsides, chaparral and Serpentine soils. .
In the wild the plant can be found along the North Coast Ranges from Solano and Marin Counties to Humboldt an Colusa County.
As with the bulbs of many Calochortus species, C. amabilis bulbs were traditionally eaten by Indigenous peoples in the region. Bulbs were baked or boiled and eaten in a similar way as sweet potatoes. Large swaths of land were carefully sustainably managed over generations to provide supply of these delicious and nutritious bulbs.
BACKGROUND, ORIGIN, AND DISTRIBUTION
Syn. Feronia pellucida, Crataeva marmelos) Bael fruit is a citrus relative. One can see the similarity in the leaves and growth habit of the tree. Bael fruit is native to the dry forests, in the hills and plains of Burma, Pakistan and Bangladesh. The species can be found cultivated throughout India, where, due to its status as a sacred tree is grown in Buddhist temples where monks slice and dry fruit, then heat it in water to make a popular hot drink. The tree can be found cultivated in Southeast Asia, Indo-China, Thailand and N. Malaysia.
Bael grows up to 15 m in height. The bark is smooth and light gray in color, leaves are relatively small, deciduous, alternate, ovate - lanceolate, trifoliate. Branches are spiny. Like many of the Rutaceae family, Bael has fragrant flowers.
The fruit matures at between five and twenty centimeters. The ones I've seen are typically the size of a softball and has hard brittle shell, not dissimilar to that of the calabash tree. The inside is full of a very sticky, fibrous pulp around many seeds, which look like large grapefruit seeds. The outside is a hard, brittle shell, slightly thicker then that of the calabash tree. When ripe, the fruit emits an extremely pleasant aroma and can sit around for weeks doing so. Superior cultivars can yield over 400 fruit a year. Better varieties tend to have thinner rinds. The tree I have collected seed from seems to produce a lot, but the rinds are fairly thick, the fruit basically has to be stomped on, thrown onto a hard surface, or hit with a hammer to be broken open.
USES AND ETHNOBOTANY
The leaves of Bael fruit are considered sacred in the Hindu culture, offered as sacrament to Lord Shiva, thus it is highly prohibited to uproot the trees. Shiva is believed to live underneath the tree.
The fruit is also made into jams and preserves. Young leaves and shoots are used to season food in Indonesia and eaten as a vegetable in Thailand.
Above all else Bael fruit seems to have potential for its medicinal benefits. In Asia it is widely used for such purposes. The fruit, roots and leaves all have antibiotic qualities. Unripe fruit are eaten by those recovering from dysentery. In India it is a highly revered as an aphrodisiac. Large quantities of the fruit are considered to act as a depressant, slowing the heart rate and inducing sleepiness. Juice extracted from the leaves is given to relieve the symptoms of asthma and fever. Tea made from the flowers is used to cleanse eye infections. Tea made from the root are used to relieve heart palpitations, indigestion, bowel inflammations and to stop vomiting and relieve nausea.
Interestingly, the fruit pulp, in addition to its edible and medicinal properties, is also used as glue; mixed with lime and plaster and employed as a sealant; mixed with cement and used when building walls; and added to watercolor paints. In the cosmetic industry the limonene-rich oil is used to scent hair products. The rind yields a yellow dye.
PROPAGATION AND CULTIVATION
Trees can grow in a wide variety of soils in full sun or partial shade. It is considered sub-trpopical but I grow it in Panama, the full=on tropics.
Again, I am not familiar with a wide range of varieties, the one I have eaten has many seeds surrounded by a thick, stick pulp. The pulp is somewhat similar in consistency to other citrus, and is divided into sections. The pulp is very aromatic. As is done traditionally in Asia, I have consumed it in a drink, basically made a tea out of the pulp.
BACKGROUND, ORIGIN AND DISTRIBUTION
There's a lot that can be said about this species.
Some of the latin synonyms are: Cacao guianensis Aubl., Cacao minus Gaertn., Cacao sativa Aubl., Theobroma caribaea Sweet, Theobroma interregima Stokes, Theoboma kalagua De Wild, T. leiocarpa Bernoulli, T. pentagona Bernoulli.
Some of the folk names include: Ah kakaw (Lacandon), aka-'i (Ka'apor), aka-'iwa (Ka'apor), bana torampi (Shipibo), biziaa (Zapotec), bizoya, cacahoaquiahuit, cacahoatl, cacahua, cacahuatl, cacao, cacaocuahuitl (Aztec).
The list of folk names goes on and on. Cacao has been a significant species for melenia. The tree was cultivated throughout areas of Central America 4,000 years ago where it was venerated as a divine substance, a food of the gods, and was primarily consumed during rituals and offered to the gods. Thus the plant genus is called Theobroma, meaning "gods" "food" in Latin. Cacao is a word borrowed from the Mayan language and refers to the tree, the fruit, and the drink that is prepared from the fruit. The word chocolate is derived from the Aztec word xocolatl.
USES AND ETHNOBOTANY
Cacao beans were held in extremely high regard by the Aztecs who used them as food, stimulant, medicine and currency. Notably, as a currency, the cacao bean was typically used as standard fare to pay prostitutes. Perhaps this has something do to with the beans aphrodesiac properties.
The Aztec viewed the cacao tree as a gift form the god Quetzalcoatl. The following, extracted from an Aztec text, provides a precise description of the tree and of the drink:
Cacaoaquavitl - Cacao Tree
It has broad branches. It is simply a round tree. Its fruit is like the ears of dried maize, like an ear of green maize, some whitish brown. Its name is "cacao ear." Some are reddish brown, some whitish brown, some bluish brown. Its heart, that which is inside it, its filled insides, is like an ear of maize. The name of this when it grows is cacao. This is edible, is drinkable. This cacao, when much is drunk, when one consumes much of it, especially that which is green, which is tender, makes one drunk, has an effect upon one, makes on ill, makes one confused. If a normal amount is drunk, it makes one happy, refreshes one, comforts one, strengthens one. Thus it is said: "I take cacao, I moisten my lips. I refresh myself." (Sahagun, 11)
Initially, when cacao beans were first brought to Europe by Hernan Cortez it was used almost exclusively in the production of love drinks
Today, although the wild form of the plant (T. lacandonense) is found only in the jungles of southern Mexico, domesticated cacao can be found grown as a crop throughout many of the tropical rainforest regions of the world, throughout the Americas, in southeast Asia, and parts of Africa.
I have found wild cacao relative, Herrania purpurea, on an island off the Caribbean coast of Panama. The pod is smaller than T. cacao. When opened the pod contains a similar white pulp surrounding smaller seeds.
Interestingly, in ancient Nicaragua, cacao farmers were required to abstain from sex for thirteen days prior to planting cacao seeds so they would not make the chocolate god (moon god) angry.
Generally speaking, cacao served (and still serves) the important function as a vehicle for administering other psychoactive plants and fungi (Ott 1985). The Aztecs ingested cacao together with entheogenic mushrooms (Psilocybe spp.) Associated rituals are still practiced amongst numerous tribes today.
In ancient America, cacao was esteemed as a tonic and aphrodisiac. Cacao is also used in indian fold medicine to treat diarrhea and scorpion stings. Kuna women (Panama) drink a decoction of the fruit pulp as a pregnancy tonic. Fresh young leaves are applied externally as an antiseptic agent. In Peru, cacao is drunk primarily as a diuretic and in cases of kidney infection.
Cacao beans contain 18% protein, 56% lipids, 13.5% carbohydrates, 1.45% theobromine, .05% caffeine, and 5% tannin.
The following cacao recipe was said to have been brought by conquistador Hernan Cortez to Spain in 1528:
700 g cacao
750 g sugar
56 g cinnamon (probably Canella winterana)
14 Mexican peppercorns (Capsicum spp.)
14 g spice cloves (Pimenta dioica)
3 vanilla pods
1 handful of anise (probably Tagetes lucida)
musk, grey amber, and orange blossom water
The following is a list of species whose leaves are used as condiments in Southeast Asia. The list is not, by any means, complete, but includes some of the lesser known, more obscure species.
Acacia farnesiana, Cassie flower, Leguminaceae
Achronychia laurifolia, Ketiak, Rutaceae
Aegle marmelos, Bael fruit, Rutaceae
Allium odorum, Chinese chives, Liliaceae
Ancistrocladus extensus, Ox-tongue, Dipterocarpaceae
Antidesma ghaesembilla, Sekinchak, Euphorbiaceae
Begonia tuberosa, Tuberous begonia, Begoniaceae
Claoxylon polot, Rock blumea, Euphorbiaceae
Coleus tuberosus, African potato, Labiatae
Crypteronia paniculata, Sempoh, Lythraceae
Curcuma domestica, Turmeric, Zingiberaceae
Cymbopogon citratus, Lemon Grass, Graminae
Cyrtandra decurrens, Graminae
C. pendula, Rock sorrel, Graminae
Dendrobium salaccense, Cooking orchid, Orchidaceae
Derris heptaphylla, Seven finger, Leguminaceae
Elethariopsis sumatrana, Frangrant gingerwort, Zingiberaceae
Eugenia polyantha, White kelat, Myrtaceae
Evodia roxburghiana, Sour-relish wood, Rutaceae
Gymura procumbens, Akar, Compositae
Homalomena graffithii, Itch grass, Araceae
Hornstedtia, Tepus, Zingiberaceae
Horsfieldia sylvestris, Pendarahan, Myristicaceae
Kaempferia galanga, Chekur (Galangal), Zingiberaceae
Kaempferia rotunda, Kenchur, Zingiberaceae
Leucas lavandulifoia, Ketumbak, Labiatae
L. zeylanica, Ketumbak, Labaiatae
Limnophila aromatica, Swamp leaf, Scrophulariaceae
Lycium chinese, Kichi, Matrimony vine, Solanaceae
Lycopersicum esculentum, Tomato, Solanaceae
Medinilla crispata, Medinilla, Melastomataceae
Mentha longifolia, Longleaf mint, Labiatae
Murraya koenigii, Curry-leaf tree, Rutaceae
Nauclea esculenta, Pincushion, Rubiaceae
Ocimum canum, Hoary basil, Labiatae
Oenanthe javanica, Shelum, Umbelliferae
Ottelia alismoides, Pojnd lettuce, Hydrocharitaceae
Oxalis corniculata, Sorrel, Oxalidaceae
Pilea melastomoides, Sweet nettle, Urticaceae
Piper lolot, Pepper leaf, Piperaceae
Pistacia lentiscus, Pistachio resin tree, Anacardiaceae
Pluchea indica, Indian sage, Comppositae
Polygonum hydropiper, Water polygonum, Polygonaceae
Staurogyne elongata, Cross flower, Acanthaceae
Trachyspermum involucratum, Wild celery, Umbelliferae
BACKGROUND ORIGIN AND DISTRIBUTION
Datura metel is native to the east Asia, D. stramonium is thought to be from Tropical America. Both have a similar range of medicinal properties. Numerous Datura species have been documented as being used by the Aztecs and modern indians as an intoxicant and hallucinogen in the same way as other tropane plants of the New World. They have also been used in Europe for healing and divination since the 16th century.
USES AND ETHNOBOTANY
Datura metel is of similar toxicity to D. cerantocaula, D. ferox, D. stramonium, and D. innoxia. The plant is a fast growing, robust annual. Some find the aroma of the large white and/or purplish flowers to be objectionable, I think they smell good.
The thorny capsules are seed pods, containing numerous kineyshaped seeds.
Datura metel is a neurotoxin, hallucinogen, and considered to be extremely hazardous. Apparently, falling asleep beneath certain Datura and Brugmansia species can give rise to hallucinatory dreams.
Datura extracts have also been used (or misused) for infanticide, suicide, and murder.
Datura is used medicinally, mainly as an analgestic, used to relieve pain without loss of conscious.
The whole plant, but especially the leaves and seed, is anaesthetic, anodyne, antiasthmatic, antispasmodic, antitussive, bronchodilator, hallucinogenic, hypnotic and mydriatic. This species, and others in its genus, have a long history of use in ethnomedicine.
Caution is advised since a toxic dose can be very close to the medicinal dose. This plant should only be used under the guidance of a qualified practitioner. Many horror stories can recounted about naive individuals who decided to self-medicate with this and other closely related plants only to find themselves in a dark and scary place they never thought they would escape from, and sometimes they were right.
At low doses the alkaloids act as a depressant and sedative, but higher doses can lead to powerful "true" hallucinations, exitation, dry mouth, euphoria, confusion, insomnia, respiratory arrest and death.
The plant contains the alkaloids hyoscyamine, scopolamine, hyoscine and atropine. Atropine dilates the pupils and is used in eye surgery. Dried leaves contain .3 - 1 % tropane alkaloids (mainly hyoscyamine and scopolamine), seeds contain .6 % and roots .2 %.