Herbs from Distant Lands

Monday, May 2, 2016

Hibiscus acetosella - Cranberry Hibiscus

PLANT PROFILE

Hibiscus acetosella is charming everred-nevergreen shrub, that originate from Central Africa and was brought to many tropical and non-tropical countries (There is also a green leaf variety with yellow flowers, but it is not of mine concern here.). It is perennial plant, but in places where there is too cold or extremly dry season, it appeares as a annual. When I first saw it, in northern Philippines, I've thought at first, that it is just one of those cool, fancy ornamental shrubs, like many other plants with red leaves. Few of those shrubs was growing bit chaoticly, neglected near someones fence. So I didn't knew if it planted there, had spreded unintendently by seeds from nearby cultivation, or like many other interesting, beautifull flowers in the Plilippines - just growing wild. Never before though I have seen any Hibiscus with red leaves, so it brought my attention. I really liked its look, and hoped that like many other hibiscuses, it might be somehow useful in other way than just ornamental. I've picked two of dozens little seedlings growing scattered all over the place. Some time after, I've identified this plant as a Cranberry Hibiscus.
I was nicely supprised, to found out that its leaves are edible, and delighted with its kinda cranberry-sorrel like, mix of taste (i is also slightly mucilaginous). It is even a popular vegetable in Brasil, Cameroon and DR Congo, just like closely related Hibiscus sabdariffa is in India. It is nearly over a year now, and I can't stop wonder why until this day I haven't seen Hibiscus acetosella anywhere else, ever. It is one of those plants that just deserves to be the most famous, worldwide. It is beautifully dark red to maroon all year long, which wonderfully contrast whith the green of other plants, and it has pretty flowers too. And you might dissagre, but for me it is so delicious. Highly usefull and highly ornamental all the time - perfect combination. (dec 2017 update - I'm puting some more photos. I've spotted it growing in quite few new places recently, apparently it's popularity is spreading just as quick and easy as it's seedlings grow. People in the Philippines love it for it's ornamental look but still most of them never heard that it is edible)
There are just but scarce informations about medicinal uses of Hibiscus acetosella. I think that it have more health benefits then just those recorded, but it is just that no one have ever properly focused on it. After all its leaves are full of anthocyanins - one of the best antioxidants. One of the reasons for the poor knowledge about medicinal effects of consuming this plant, might be its relatively short history. It is said to be born not so long ago, as an effect of hybridization (natural cross-polination not GMO) between probably Hibiscus asper and Hibiscus surattensis, and was first described in year 1896.
Here are some of its common names from different regions : False Roselle, Red-leaved Hibiscus, African Rosemallow, Maroon Mallow, Red Shield Hibiscus (English), Fausse oseille de Guinee (French), Azedas (Portuguese), Thelele Yeni-Yeni (Thelele is shared name for mucilaginous vegetables) in Chewa language, Limanda, Lumanda (Malawi), Musaayi (Uganda), Use-ua-ngojo (Angola), Kangao, Tongao (Congo), Akese (Nigeria), Kololwe, Lumaka (Tanzania).

CULTIVATION AND HARVESTING

Hibiscus acetosella is a perennial, but short-lived shrub, that appear as a annual plant, in some regions where very cold or extremly dry seasons are killing it every year. It has attractive deep red leaves, that are turning more dark and maroon with age. That makes it great addiction to the tropical landscape, giving some redness all year round. But it requires full sun expousure to stay bright, otherwise its leaves will turn more greeny or browny. It's flowers appear in summer time, and it is reddish-pink, quite brighter than the leaves.There is also a variety with green leaves and yellow flowers, but becouse of its small atractivness, it is not so popular. The leaves on young plants are egg shape, and just slightly lobbed on margins, but when the flower buds are starting to grow, the new leaves are comming in the maple like shape. Cranberry Hibiscus can reach up to 2m of height, with its loose, bendy stems, but you can keep it short and compact regular prunning. Thanks to its flexible nature it is storm resistant bush. It is often grown as a ornamental hedge. It is also cultivated as a vegetable on commercial scale, on low and medium altitudes.
It like moisture, but need good drainage. Grows best in half shade, but like full sun as well and don't tolerate strong shade. Hibiscus acetosella can grow on any type of soil, but for the best growth it need good amount of compost. It can withstand short term drought and strong heat, but temperatures around -10'C are deadly for it. If you have it in your temperate climate garden and it get freezed, give it some time in the spring, as there might be a chance that it will grow back from its roots. Even though I lack the experience and have no informations about growing H. acetosella as in a pots as houseplant. I do belive that it will grow indoors just as well as many other species of Hibiscus does. The plant can be propagated easily from seeds, or from cuttings. On commercial scale Hibiscus acetosella is ussually sown in rows, from witch after it reaches about 25cm, some plants are harvested whole, uprooted. That gives more space to remained plants, from wich later on, only tops of stems are picked. Its high resistance to root-knot nematodes makes it an excellent crop in place after tomatoes and other solanaceous vegetables that are affected by nematodes.
In tropical regions Cranberry Hibiscus can be generally harvested all year round. For commercial purpose whole stems tops are harvested, which is easier and keep it fresh for longer. But for homeuse it is better to pick leaves and only its very tips that are truly soft. Flowers are also edible and are best to pick when freshly open.

CULINARY USES

Young leaves and shoots of Cranberry Hibiscus, are delicate, crispy, mucilaginous and sour like combination of Cranberries and Sorrel. It can be eaten raw, and it make great addiction to salads or sandwithes, you can also add it to your smoothies. When it comes to cooking, you can use it as a Sorrel substitute for soups, stews, stir-fries or steam it like spinach. What many people like about it, is that it is not losing its nice red colour after cooking. Flowers can be used in the same way, they are more mucilaginous, crunchy, but quickly wilt and became floppy, and it won't give you this pleasant sourness of leaves, but a bit more sweetness. In South Africa young leaves of Hibiscus acetosella are added to pies similar to rhubarb pie, and young, soft calyxes are turned into jam, but I think that flowers are much better for jams and marmalades. Older, tough leaves and calyxes can be used fresh (chopped or crashed), or dried (and crushed), to make a nice herbal tea, that taste quite sour and fruity (like Roselle Tea - made from calyxes of closely related Hibiscus sabdariffa also known as Red Sorrel). If you are looking for interesting, original recipes for this veggie, I advice you to search for Indian recipes with Hibiscus sabdariffa leaves and use H. acetosella as a substitute. Like in this Hibiscus chutney recipe .
Every 100g of leaves of Hibiscus acetosella is providing 42 Kcal, contain 2,88g of protein, 1,45g of dietary fibre, 0,46g of fat, 7,49g carbohydrates, 67mg of vitamin C and 3409µg of beta-carotene. Because of its oxalic acid content its leaves should not be consumed raw in excess, and avoided by persons suffering from urinary stones. Boiling and steaming significantly reduce oxalic acid content in vegetables.

MEDICINAL USES

Hibiscus acetosella is very poorly researched herb, but its health benefits have been observed in countries of central Africa, and it is now utilized in traditional medicine of many African countries and Brasil. In folk medicine leaves and seeds are used to allievate fever, headache, rheumatism, inflammations, conjuctivitis, hemorhoids, tumors, to treat ringworms, sores and abscesses. The leaves, flowers and calyxes are used in heart and nerve conditions, as diuretic, sedative, anti-scorbutic, intestinal antiseptic and to stimulate lactation in breastfeeding women. It contains anthocyanins, polyphenols, rutin, hyperoside, vitamin C, beta-carotene, rosmarinic acid, caffeic acid, chlorogenic acid and oxalic acid.
Cranberry Hibiscus leaves decoctions are drunk for anemia, and as a blood purifying tonic in Uganda. In Angola infusions made from leaves are used as post-fever tonic, and as a medicine to treat anemia. In Nigeria it is called Akese and its leaves are used for desyntery, control of menstrual disorders and afterbirth problems. Decoction of Hibiscus acetosella in combination with Dioclea saramentosa and Sesamum indicum is drunk during painful menstruation. In DR Congo, Cranberry Hibiscus consumption as a vegetable is prescribed by health care workers to diabetics. In East Africa children with aching body are washed in cold water to which pounded leaves of H. acetosella have been added.
Studies on mice have showned antimutagenic, DNA reperative effect, of small doses of Hibiscus acetosella, but indicated its possible hepatotoxity at high doses. Because of its oxalic acid content Cranberry Hibiscus leaves should not be consumed raw in excess, and avoided by persons suffering from urinary stones. Boiling and steaming significantly reduce oxalic acid content.

You are what you eat - they say. I never seen such a red caterpillar so I guess its color is caused by its hibiscus diet.

Sources

'' Vegetables '' - G. J. H. Grubben, PROTA 2004
'' Outlines and Pictures of Medicinal Plants from Nigeria '' - Tolu Odugbemi, Tolu Odugbemi 2008
'' Chewa Medicinal Botany : A Study of Herbalism in Southern Malawi '' - Brian Morris, LIT Verlag Munster 1996
'' CRC World Dictionary of Medicinal and Poisonous Plants '' - Umberto Quattrocchi, CRC Press 2012

https://www.facilities.fsu.edu/sights/?p=372
http://web2.sbg.org.br/congress/sbg2008/pdfs2012/MU9.pdf
http://scholarsresearchlibrary.com/JNPPR-vol4-iss3/JNPPR-2014-4-3-1-12.pdf
http://www.plantsjournal.com/vol1Issue1/Issue_sep_2013/4.1.pdf
https://ethnobiomed.biomedcentral.com/articles/10.1186/s13002-015-0077-4
http://www.jebas.org/00300311062015/10.18006_2015.3(3).275.280.pdf
http://oaji.net/articles/2016/1335-1455273434.pdf
https://en.wikipedia.org/wiki/Hibiscus_acetosella
http://ugmed.weebly.com/plants--medicinal-power.html
http://homesteadingthebackforty.blogspot.com/2009/08/false-rosellecranberry-hibiscus-update.html
http://docsdrive.com/pdfs/medwelljournals/aj/2011/134-144.pdf
https://ethnobiology.org/sites/default/files/pdfs/JoE/4-1/Morris1984.pdf
http://academicjournals.org/article/article1408367716_Andabati%20and%20Muyonga.pdf

Thursday, April 21, 2016

Blumea balsamifera - Ngai Camphor Plant Sambong, Nat, Kukundara

Polska wersja

PLANT PROFILE

Blumea balsamifera is a perennial, robust bush that grows naturally in whole Southeast Asia. It is also often cultivated for both homeuse and on commercial scale, as it is commonly used as a herbal medicine. It have a very long traditions of use in medicinal systems of China, Vietnam, Thailand, India, Indonesia, The Philippines and other tropical and subtropical countries of that region. It have many health benefits and is famous for being good source of essential oil rich in borneol - compound that is similar but superior to camphor. That oil obtained from Blumea Balsamifera (by steam distillation) is called Ngai Camphor and is said to have better properties than Camphor oil obtained from Cinnamomum camphora and so its price is usually higher. But it is not rated as high as Camphor oil from Dryobalanops spp.The leaves of B. balsamifera are noted in Neatherlandish Pharmacopaeia, Pharmacopeia of India and Chinese Materia Medica, it is used both in Ayurveda and Unani.
There are several species of Blumea that have recorded medicinal use like Blumea lacera, Blumea axillaris, Blumea lanceolaria, Blumea laciniata, Blumea densiflora and it is all used in the same way as Blumea balsamifera, which is the most robust and aromatic from Blumea species. Before this plant was called Blumea balsamifera it was already known as Conyza balsamifera, it also have other synonyms like Pluchea balsamifera, Baccharis salvia, Blumea grandis, Conyza appendiculata to name just few, but all those names are now out of use.
Here are some of the most common names of Blumea balsamifera used in different countries, regions and languges: Ngai Camphor Plant, Nagi Camphor, Blumea Camphor, Camphor Plant (English), Camphrier (France), Poung-ma-theing, Phone-ma-thien, Hpone-mathein (Myanmar), Bai Mat (Cambodia), Cai dai be (Vietnam), Nat (Laos), Nat-yai (Thailand), Ai na xiang, Pen tsao (China), Chapa, Bonga Chapa (Malay), Kukundara, Kukkuradru, Kukudru, Gangaapatri (in Ayurveda, Sanskrit), Kakarondaa (in Unani medicine system), Kukronda, Kakoranda (Hindi), Bhambuda, Bhamaruda (Marathi), Kukur-soka, Kuk-sungh (Bengali), Mugongre (Assam), Sembung Utan (Sundanese), Sembung Gatnung (Javanese), Sembung, Capa (Indonesian), Sambong (Tagalog), Lakadbulan (Bikol), Alibon (Visayan), Sobsob (Ilokano).

CULTIVATION AND HARVESTING

Blumea balsamifera is perrenial, evergreen, bush, with strong erect stems and big, narrow ovate leaves (up to 40cm long). Its outlook is quite attractive, so aside its practical uses it can be planted for sheer ornamental purposes. Both leaves and young stems are all covered with short, dense, white velvety-woolly hairs, but plants that grow in lowlands are usually less velvety than those that can be found in mountains (it grow at elevations up to 2200m above sea level). Sambong can grow in both tropical or subtropical regions, it usually naturally grows on forest edges and both wet river banks and dry open spaces like grasslands, but it hardly tolerates shade, and the less sun it have the less aromatic it is. If cutted it can remain as a small shrub, but in wild, within just few years it can become even a small tree, around 4m hight and sometimes the same in width. B. balsamifera is often taking over places that are regularly burned, as it sprouts back from its roots after its overground part get burned. It can cope well with extreme heat, scourging sun and resist even long term drought, but might temporarily loose most of its leaves. Low temperatures are harmfull to Sambong, the plant will die when it drops just slightly below 0'C. Blumea balsamifera can be propagated from seeds, cuttings and threw layering. Its leaves can be picked for use any time when required, but the best time for harvesting is just before flowering. Whole stems can be also cutted, which is convenient for hanging to dry. On commercial scale leaves are gathered up to four times a year, and sometimes whole young plants are harvested.
Blumea balsamifera essential oil can be used for fumigation of storaged corn grains against maize weevil bug (Sitophilus zeamais), leaves and roots are used as a pesticide against Leaf Hoppers in rice, Spiralling Whitefly (Aleurodicus disperses), and also as a fungicide.

CULINARY USES

In the Philippines infusions from dried or chopped fresh leaves of Blumea Balsamifera are drunk as a tea substitute. I personaly prefer the one made from fresh young leaves, as it is more aromatic than the one from dried leaves, and less bitter than the one made from older fresh leaves. The leaves are also used fresh to make pungent chutney - Shaphinyaba in Assam, and both dried or fresh as a bitter aromatic spice, in the same way as Sage or Artemisias.

AROMATHERAPY USES

Essential oil destilled from Blumea balsamifera is not a popular oil when it comes to western aromatherapy, in fact it cannot be found encyclopedias of aromatherapy. Even though Camphor is mentioned here and there, it is allways Camphor oil obtained from Cinnamomum camphora, Ngai Camphor from Blumea is nowhere to be found. But B. balsamifera essential oil have been allways important substance used medicanally in many countries in Southeast Asia. It is yellow or brown-yellow in colour and have camphorous but unique pungent smell, consisting mainly on borneol and camphor (Ngai camphor consist mainly on l-borneol, but is redistilled to to obtain refined camphor for medicinal use in India.). It is gently worming, relaxing but slightly stimulating oil. It acts as bronchodilator, detoxicating, antibacterial and antifungal, heat-clearing and pain relieving, promote circulation and lower blood pressure, stimulate digestion and relief cough and insomnia. Ngai Camphor can be applied on burns, wounds (but not open ones), scars, swellings, skin diseases, painfull joints, insect bites and stings.

MEDICINAL USES

Blumea balsamifera have been used in traditional healing for centuries in many Southeast Asian countries, where it is now popular and importand drug in mainstream herbalism and even in orthodox medicine. Nearly every country of the region have its contribution in modern research about properties of this herb, as in recent years quite few labolatory studies on medicinal actions of Blumea have been conducted. B. balsamifera leaves in teabags are widly aviable, esspecialy in the Philippines where it is called Sambong and is one of the most popular herbal teas. It is one of the ten medicinal herbs aproved by the Philippines Departament of Health, and promoted for home selftreatment. In the broshures issued in 1992 it was written - '' Indicated primarly as diuretic. It is adviced for persons with edema (manas), high blood pressure and kidney troubles. Clinic trials showed similar effects with Furosemide.'', '' Boil 4 tablespoon of crushed dried leaves (6 tablespoon of chopped fresh leaves) in two glasses of water for at least 15 minutes. Cool, strain and divide decoction into three parts. Drink one part three times a day.''
In 1903 in book '' Materia Medica of India and Their Therapeutics '', Blumea Balsamifera was describes as '' A new substitute for quinine. It produces no head symptoms, such as ringing in the ears, deafness and temporary delirium. Given in rheumatism, sciatica, neuralgia and general malaise. In rheumatism, scarlet fever, diphtheria, &c., it is given hot until perspiration and urination are established.''
In China B. balsamifera is considerd as a herb that is worming stomach and spleen, eliminate dampness, expelling phlegm, dispelling pathogenic wind, activating blood collaterals and stopping bleeding, relieving pain and removes toxins.

Blumea balsamifera leaves contain around 0.5% of volatile oil, of which main component is usually l-borneol (up to about 57%), borneol is closely related to camphor and can be easily converted into it by oxydation. Other signifficant compounds of Ngai Camphor are : camphor, isoborneol, 1,8-cineole, beta-caryophyllene, caryophyllene oxide, 4-terpineol, alfa-terpineol, limonene, beta-eudesmol, beta-camphene, ledol, phytol, guaiol, carvacrol and myrcene, quantities of those compounds strongly vary in percentege of essential oils from Sambong plants from different enviorment (esspecialy camphor, from 0 to 75%), and from different time of harvesting. The plant also contain flavonoids (quercetin, rhamnetin, tamarixetin, luteolin, blumeatin, velutin, ombuine, dihydroflavonols) and sesquiterpenes, sesquiterpene lactones ( which exhibit antitumor activity against Yoshiba sacoma cells in tissue culture), sesquiterpene alkohol, palmitic acid, myristic acid, dimethyl ether, pyrocatechic tanins, glycosides, carotenes, coumains (umbarlliferone, hydanngetin), saponins and sterols (stigmasterol, beta-sitosterol, daucosteol).
Medicinal actions of Blumea balsamifera are astringent, expectorant, pectoral, stomachic, carminative, antispasmodic (but it couses contractions of muscular fibres, mucus membranes and other tissues), antioxidant, emmenagogue, diaphoretic, febrifuge, driuretic, anti-urolithiasis, antifungal, antibacterial, anthelmintic, antimutagenic, insecticide, mild stimulant, hypotensive, anti-inflammatory, analgesic, anti-angiogenic, hepatoprotective, anti-hepatocelluar carcinoma (inhibit growth of liver cancer cells), antitumor, anti-plasmodial, vulnerary, postpartum remedy, reduce blood glucose level.

Decoctions and infusions made from all parts of Blumea balsamifera (but mainly leaves) are drunk to cure: colds, influenza, sinusitis, to resplve flegm and ease cough, rheumatism, arthritis, dysmenorrhoea, intestinal diseases, stomachache, cholera, indigestion, diarrhoea, dysentery, ulcers, colic, diabetes, hypertension, respiratory tract complaints, bronchitis, asthma, dropsy, kidney stones, urinary tract infections, gonorrhea, fevers, malaria, scabies, eczema, tinea, beriberi, lumbago, paralysys agitans (Parkinson's disease), headache, toothache, insomnia, worms, taeniasis, menorrhagia, leucorrhea, dysmenorrhoea, and as an antidote for scorpion stings, snake bites.
Sambong pounded leaves poultice, fresh squeezed juice or dried leaves powder is applied on skin to treat itch, ulcers, abscesses, eczema, haemorrhoids, wounds (not open ones), burns, swellings, scabies, tinea, lumbago, painful joints, arthritis, rheumatism and bone diseases. Decoctions of Blumea leaves are used for the same ailments as lotion or for wraps. Alcoholic macerations are also made for use as liniment for rheumatism.
In Indo-China smoke from burning leaves of B. balsamifera is believed to be ideal for restoring normal breathing functions. In the Philippines leaves are burnt on hot coal to generate smoke for inhaling to relief asthma, for this purpose it is sometimes combined with Euphorbia hirta. In Bangladesh B. balsamifera fumigation is used in rheumatism and headache. In Thailand cigarettes made of Sambong leaves are smoked to reliev sinusitis pain. This smoke act also as a insect repellent. Blumea leaves can also be used for makeing steam inhalations, helpfull in headache, sinusitis, respiratory problems, colds etc.
In India this herb is called Kukundara and is used as a tranquilizer in excitement and insomnia, fresh juice is squeezed from the leaves and dropped into the eyes in chronic purulent discharge. In Myanmar juice squeezed from the leaves is used as an eye-drop during malaria, and drunk in doses 20-60ml. In Bengal powdered leaves are snuffed and eaten with butter for nose disease called ''Ahwah'', which causes strong fever and back pains. In the Philippines pounded leaves are applied on foreheads to relief headache.
Blumea balsamifera is also used for making aromatic baths good for rheumatism, lumbago, sciatica and respiratory system ailments. Blumea infusions are used for baths for women in childbith, after childbirth and for soothing the skin of young children. Leaves and roots decoctions are drunk as a postpartum remedy. Leaves are also used in hot fomentation over the uterus to induce rapid involution in postpartum. Sambong is also used in treatment of postpatum joint pains. Fresh pounded leaves mixed with coconut oil are rubbed over the abdomen of children with gas pain.
Blumea balsamifera is traditionaly used as a antifertility herb, this action was proved in tests on mice, and therefore it should be avoided by pregnant women.