The Folklore of Plants – Cover

January 26, 2012 gypsyherbs Books, Folklore

THE FOLK-LORE OF PLANTS

BY

T.F. THISELTON-DYER

1889

PREFACE.

Apart from botanical science, there is perhaps no subject of inquiry connected with plants of wider interest than that suggested by the study of folk-lore. This field of research has been largely worked of late years, and has obtained considerable popularity in this country, and on the Continent.

Much has already been written on the folk-lore of plants, a fact which has induced me to give, in the present volume, a brief systematic summary—with a few illustrations in each case—of the many branches into which the subject naturally subdivides itself. It is hoped, therefore, that this little work will serve as a useful handbook for those desirous of gaining some information, in a brief concise form, of the folk-lore which, in one form or another, has clustered round the vegetable kingdom.

T.F. THISELTON-DYER.

November 19, 1888.

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Kazuma says:

March 18, 2012 at 9:13 pm

OPEN SESAME EGGPLANT (2-3 servings)by Catherine MarquisOther Names: Solanum eonmlgena, aubergine, qie ziEggplant is a vegetable of wide international origins, appearing in the cuisines of Europe,the Middle East, South and East Asia, and North America. China and India are the world’s topeggplant producers today. It is related to the potato, pepper, and tomato, part of the Solanaceae(nightshade) family, and grows in climates ranging from tropical to temperate. Eggplants comein many sizes, colors and shapes, (not only the pear-shaped dark purple variety) ranging fromsmall and white (literally resembling an egg) to green and round, to long and lavender.When shopping for eggplant, you should select ones that are relatively heavy for theirsize and use immediately if possible. It should be cooked thoroughly until soft and is difficult toovercook. Eggplant’s texture and bulk can provide balance to a meal that is light or nonexistentin meat. It is a good source of fiber, potassium, manganese, copper, thiamine, vitamin B6, folate,magnesium and niacin. Scientific studies suggest might be useful in preventing atherosclerosisand heart disease. From a TCM perspective it addresses swelling, pain, hemorrhoids and breastinflammation (mastitis) or sores.Ingredients• 3-4 tbsp dark sesame oil• 3 cloves garlic, minced• 1 med-sized eggplant (about 1 lb), cut into 1 inch cubes• 1 cup water• 1 tbsp rice wine• 1 bd tbsp soy sauce• 1 tbsp sesame seedsPreparation1. Heat oil in a pan, and then add garlic and then eggplant. Cook until eggplant is golden brownon all sides. (You may want to brown the eggplant in two batches to distribute the oil moreevenly, as the eggplant has a tendency to absorb it.)2. Add water to the pan. Bring to a boil, then lower heat. Cover and cook for about 10 min.,until soft.3. Remove lid, and add rice wine and soy sauce. Cook, uncovered for another 3-5 min.4. In the meantime, toast the sesame seeds in a dry skillet over medium heat until golden brown,stirring or shaking frequently, about 5 min. When done, remove the seeds from the hot skilletso they don’t overcook.5. Transfer eggplant mixture to a serving dish and sprinkle with toasted sesame seeds. Servewarm with a grain such as rice or quinoa if desired.VariationsIf preferred, you can boil or steam the eggplant for about 20 min., until soft, then add soy sauce,sesame oil and toasted sesame seeds to taste.TCM Ingredient AnalysisSesame oil – cool, sweet; LI, LV, KD; down bearing, moisten intestines, laxative, detoxifies,raise unsaturated fatty acids, lecithin and vitamin E, treats dryness in intestines, constipation,digestive obstructions, blood and qi vacuity of LV and KD, weakness in muscles, skins andbonesCONTRAINDICATED in excess conditions, weakens SP pancreas network, can cause diarrheaGarlic – hot, acrid; anti-bacterial, anti-viral, anti-fungal, detoxify meat and seafood, kill worms,remove stagnant food and blood, reduce abscesses, warm yang, dispel cold;CONTRAINDICATED in hot or dry eye DOs, mouth sores, tongue ulcersEggplant – cool-cold, sweet; SP, ST, LI; clear heat, relieve toxicity, invigorate and cool bloodand break stasis, reduce swelling, relieve and stop pain, move qi and open chest, promotediuresis; CONTRAINDICATED in cold conditionsRice Wine – warm; move bloodSoy sauce cold, salty; SP, ST, KD; harmonize middle jiao, clear heat, antidote to drug and foodpoisoning, benefit KD, penetrate deeplySesame seeds – slightly warm, sweet; nourish LV & KD, lubricate intestines, blacken gray hair,tonify body overall, benefit skin; grinding recommended because tough cell wall makes itundigestable whole(Quinoa – warm, sweet, sour; strengthen entire body, tonify qi, warm yang)Overall Recipe AnalysisThis dish clears heat, moves and cools blood, moistens the intestines, reduces swelling, and easespain. It is especially good for anyone concerned about high cholesterol or those who wish tocounteract pain and swelling.PatternsBlood stasis, qi stagnation, cold or damp stagnation, qi and blood deficiency, ST heat, yindeficiency, SP qi deficiency, KD yang deficiency

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The Folklore of Plants – Cover