I’ve decided to make herbs a priority over the next few months. I’m in the middle of several additional research projects relating to herb use in Mexico. Then, I’m in the process of building my family’s immunity with delicious herbal additions to our daily food and beverage intake. I’m always up for more herbal identification and application skills. When I find something that I’m excited about, I like to share. SO…..
Today, through November 12, you can sign up to enjoy the FREE webinar Three Powerful Herbs to Support Relaxation and Energy sponsored by Ultimate Bundles and presented by Heather from Herbal Academy. Awesome! I’m psyched!
Additionally, Herbal Academy has a new course! Registration opens today for the Emulsifiers and Preservative in Botanical Skin Care Products Intensive from Herbal Academy. This two-part workshop is specially designed for those of you who love making skin care products from natural ingredients.
Session 1 will help you gain an understanding of why we need emulsifiers and preservatives in order to keep creams, lotions, and other emulsions stable and safe for long-term use. Session 2 will have you creating radiant, nourishing topical skin care recipes using some of our favorite herbal ingredients.
The workshop is only $27 with an optional Skin Care Preparations Testing Journal upgrade. Since we’ll be homebound mostly this winter, why not use this time to learn some new skills?
Calabaza was a ritual offering presented in honor of the dead during the month of Miccailhuitontli by the Aztecs and is still considered an appropriate addition to the altar during El Dia de Los Muertos celebration in Mexico in the form of calabaza en tacha (candied squash).
In addition to a delightful culinary treat, calabaza has been used medicinally to treat intestinal parasites, gastric disorders, obesity, diabetes, and nervios (nerves).
Cooked squash of any variety is good anytime to calm the nerves. If you’d like to find a way to incorporate more squash in your diet, horchata de semillas de calabaza is a refreshing beverage. Take 100 grams of squash seeds (pepitos) and 5 grams of hierbabuena fresca (fresh spearmint leaves). Add ¼ liter of milk and piloncillo (cone brown sugar) to taste. If you are using it medicinally, drink for three days in a row for stomach ailments.
Domesticated Calabaza
There are five varieties of calabaza cultivated in Mexico today.
Cucurbita moschata (including butternut squash) is referred to by a variety of other names including calabaza de Castilla, calabaza de casco, calabaza de pellejo, calabaza cuaresmeña, calabaza caliente, calabaza de pepita menuda, támala, calabaza de camote, calabaza torpe, ayote, Xnuk kuum, Nujuch kuum, and Xmejen kuum (Maya). The seeds, roots, flowers, and squash from the cucurbita moschata variety are used to treat urinary tract infections and skin ailments. The extracted oil has antioxidant properties.
For parasites, one remedy calls for a concoction of 30 grams of aceite de ricino (castor oil) and a pinch of salt. This is paired with calabaza en tacha made from C. moschata without the skin served in ½ cup of milk.
Another parasite treatment consists of a handful of toasted or raw seeds known as pepitas also from the cucurbita moschata variety of calabaza (pumpkins) and a few hierbabuena (spearmint) leaves eaten on an empty stomach.
The flowers of the cucurbita pepo are eaten seasonally with blue or yellow corn tortillas, most often in quesadillas. To prepare the flowers, they are boiled and the water is discarded so that any toxins are eliminated. The flowers are also served as part of salads or stuffed with cheese. The roots, leaves, squash, and seeds of this variety are used to stimulate the appetite.
Cucurbita pepo is also known as calabaza de comer, calabaza de manteca, calabaza de carrizo, calabaza mediana, Tsol, Tsool, Tzol (Maya) tempranilla, and mensejo. The grated raw peel from the cucurbita pepo is applied to burns and hemorrhoids as it is effective in wound healing. This variety, from root to fruit, is used in several areas of Mexico to improve health in general. It has a pancreatic lipase inhibition effect.
Cucurbitaargyrosperma is also known as calabaza caliente, calabaza de las aguas, calabaza pinta, calabaza de casco, calabaza criolla, calabaza pipiana, calabaza tapona, calabaza rayada, pipián, or calabaza guajolota. The seeds, flowers, young stems, and tender squash are eaten. The squash is made into a pulp and applied externally to treat skin ailments.
Cucurbita ficifolia is known as chilacayote, chilacayo, or chilaca. In Nahuatl, this variety was chilicayotli from the word tzilacayotli originally which translates to “smooth squash”. The young stems are eaten as a vegetable. When this squash is fully mature, it is fibrous and is used to make the sweet cabellos de ángel (angel’s hair) treat. Other candied squash made from this variety are dulce de alcayota, cayote en hebras, mermelada de calabaza, mazamorra de calabaza.
In Chiapas, the seeds are toasted and set in honey to make palanquetas (a candy bar). C. ficifolia has a marked hypoglycemic effect. It also has antioxidant and anti-inflammatory properties. Extract from C. ficifolia has been shown to be promising in the treatment of obesity.
Cucurbita maxima is also known as zapallo. Its seeds are the snack pepita rusa (Russian pumpkin seeds), eaten salted and toasted. This variety includes the red or orange pumpkin most people associate with Halloween. It is native to South America. In Chiapas, this variety is called malayota because it resembles tamale dough when pulped.
C. maxima has been shown to quickly decrease high blood glucose levels. C. maxima seed oil is useful in treating an overactive bladder. Ayo-nelhuatl (cucurbita maxima) root is mentioned in Libellus de Medicinalibus Indorum Herbis as part of a concoction used as an after-birth vaginal wash.
Wild Calabaza
These five are the most commonly cultivated calabazas found in Mexico. However, there are other wild calabazas that are used medicinally as well.
Cucurbita foetidissima (Buffalo Gourd) is a wild calabaza whose sour fruit is used medicinally after being cooked. The seed sprouts and roots are toxic and should never be ingested. The leaves and roots are used medicinally in Chihuahua. In other states, the roots are used to make soap because of its saponin content.
This variety is also known as calabacilla amarga, cohombro, hierba de la víbora, calabaza amargosa, calabacilla loca, calabacilla silvestre, calabaza de burro, chili coyote, calabaza hedionda, calabaza silvestre, calabaza del diablo, calabacilla de burro, Cua-cua (Chontal), chichic-amole and guelto-lana (Zapotec).
Apodanthera undulata (AKA calabaza hedionda or melon loco) is made into a pulp and used topically in the state of Guanajuato. The seeds are used to stimulate appetite in Jalisco and Zacatecas where it is known as calabaza amarga or calabaza loca.
In addition to the medicinal applications already mentioned, all calabazas varieties have antifungal and antibacterial properties. One more interesting cucurbita is the Cayaponia tayuya. The roots of this squash, native to the Amazon, have been useful in treating rheumatoid arthritis and also been proven helpful in the treatment of Epstein-Barr and skin tumors.
It just goes to show that a plant we may overlook may be full of beneficial properties.
One day when I stopped to pick up the daily tortillas from my sister-in-law’s tortilleria, she handed me a bag of orange-red fruit and told me to make juice from it. So I did. It was deliciously sour and refreshing. To make the juice, let the berries soak in water until it turns a pinkish color. Then, strain, add sugar or honey to sweeten it and enjoy.
Jaripos or Limillas
These little fruits are known as jaripos in Cerano, Guanajuato, but neighboring Puruándiro, Michoacan calls them limillas. Puruándiro has taken this fruit, from the Rhus microphylla shrub, into their heart so deeply that they have an annual festival in April celebrating la limilla, which can be used to flavor ice cream, atole, marmelade, artensenal bread and local brews. In English, this shrub is known as the littleleaf sumac or desert sumac.
The Rhus species has over 250 varieties. Although little study has been done on Rhus microphylla, other varieties have anti fibrogenic, antifungal, antimalarial, anti-inflammatory, antimicrobial, antioxidant, antimutagenic, antithrombin, antitumorigenic, and antiviral properties. Additionally, flowering plants belonging to the Anacardiaceae family are cytotoxic, hypoglycaemic and leukopenic.
Sumac berries contain malic acid, tannic acid, and gallic acid. Not all sumac varieties are edible. However, Rhus glabra, Rhus typhina, Rhus aromatica, Rhus copallina, Rhus integrifolia, Rhus microphylla, Rhus ovata and Rhus trilobata are. Sumac berries which are safe to eat are red when ripe and covered in a soft fuzz.
In Chihuahua, la limilla is used to treat leukemia. Rhus glabra, Smooth sumac, boiled fruit has been used as a treatment for painful menstruation. The roots and berries were made into a wash for sores. In Monterrey, Rhus Virens, Evergreen sumac, bark is boiled to make a tea used to treat diabetes.
Rhus Trilobata produces a similar berry to the Rhus microphylla but is known as agrillo. The shrub has an intense smell which is the reason for one of its names, skunkbush. Among different indigenous groups, the bark, fruit, leaves, and roots were used medicinally traditionally. Rhus typhina, Staghorn sumac, leaves protect against oxidative damage.
Hopefully, there will be more studies done in the future to ascertain the health benefits from the sumac berry. Meanwhile, while in season, I’ll enjoy an occasional glass of jaripo juice.
Surviving Mexico 