When many people think about Mexico, pine trees are not in their concept of native plants. However, believe it or not, Mexico has the highest number of native pine species globally, between 43 to 51 species.
Many of these species are used in traditional herbalism in Mexico. In fact, the resin from ocote (Pinus montezumae), called oxitl, was given to humans by Tzapotlatena, the goddess of medicine herself. According to Bernardino de Sahagún, this resin was used in remedies for fever and cracked skin. The name ocote comes from the Nahuatl ocotl. Ocotzotl, the resin or turpentine from the pine, is known as trementina. Another indigenous remedy was cuauh ocotl, a tea made from the needles for respiratory illnesses.
Trementina de ocote is prescribed for nail fungus and as an anti-lice repellent. It is also combined with alcanfor (Cinnamomum camphora) or gobernadora (Larrea tridentata) for a rheumatism liniment. Trementina is antiseptic, diuretic, rubefacient, and anti-parasitic.
In the state of Puebla, ocote is used to alleviate cold symptoms, and in Tlaxcala, it is prescribed as a remedy for bronchitis. It is also used in wound healing. It is considered a “hot” plant and is often used for “cold” illnesses through steam baths and infusions.
Ocote is a hard pine and is used in construction. The resin is so flammable that cut branches will burn like torches. A vanillin flavoring can be obtained from the resin and pulpwood. Like other pine species, the seeds of the Pinus montezumae are edible but small.
Té de Ocote for Congestion
1 ocote branch with needles about 6 inches long (Pinus montezumae)
Boil the branch in 1 liter of water for five minutes. Strain and sweeten with miel (honey) if desired. Drink one cup a day to help with respiration.
With things being what they are these days, we have to take our joys where we find them. This week our big highlight was our cactus produced pitahayas, one for each of us. We planted it two years ago from a cutting from the neighbor. I’m hoping that this is just the beginning of a long productive spell.
Hylocereus polyrhizus cactus
The Hylocereus cactus that produced our pitahayas (as opposed to pitayas which come from the cactus stenocereus) is the Hylocereus polyrhizus. It produces fruit that has a pink covering with a reddish, seedy (and delicious) interior known as pitahaya roja. It’s native to Mexico but found in many tropical regions nowadays. In our region, this fruit is also called tuna tasajo. Tuna is the generic term for cactus fruit while I assume tasajo is from an indigenous source, possibly Purépecha, but I couldn’t find an English or Spanish translation for the word. Another term used generally for the fruit from the Hylocereus cactus is pitahaya orejona.
Hylocereus polyrhizus is a viney cactus. Ours has snaked its way up the wall, but I’ve also seen it locally wind itself around mesquite trees. It has a night-blooming flower, so it is dependent on night pollinators like moths or bats. The gorgeous white flower usually wilts within a day or two.
The betalain that gives this yummy fruit its red color is also found in beets, Swiss chard, and amaranth. Betalain not only makes a natural food coloring but also is rich in antioxidants. The seeds contain linoleic acid which is a functional fatty acid.
This seedy fruit helps the digestive process through prebiotics. It has a preventative effect against breast and colon cancer. It has been shown to aid in reducing cholesterol levels. The lycopene content that gives the fruit its red color is effective in neutralizing heavy metals and toxins including MSG and herbicide ATZ. Furthermore, the antioxidant and fiber content of this fruit may be useful in the prevention and treatment of diabetes.
Traditional Mexican remedies include a diet rich in pitahaya to stimulate appetite and improve digestion. The fruit can be eaten raw, juiced, or made into ice cream or syrup.
Two or three fruits eaten an hour before breakfast for two or three days are prescribed to help with constipation. To treat intestinal parasites, the seeds of several fruits can be separated out and chewed thoroughly before swallowing.
The flowers can be cooked and eaten like vegetables. Dried flowers can be used to make tea which is used to treat nervous disorders and insomnia. An infusion made from the flowers is also used to treat gum pain and tooth infection.
Dysentery was treated with a section of root boiled in a covered cup over a slow fire. The concoction was allowed to cool with the top still on and sweetened with honey, then left overnight to be drunk in the morning before breakfast. This process was repeated every day for seven days for maximum results.
Pitahaya blanca from the Hylocereus undatus cactus.
There are several other varieties of sweet pitahaya available in Mexico. Hylocereus undatus has white fruit and pink skin. This is the type most grown commercially and known as pitahaya blanca. It originated in the southern part of Mexico. Pitahaya blanca is sweeter and has a higher sugar content than either the red or yellow varieties.
The name reina de la noche (Night Queen) refers to the bloom of this variety. H. undatus has been shown to have wound healing properties when used topically and useful in treating oxidative stress and aortic stiffness in streptozotocin-induced diabetes. The peel has antibacterial properties effective against Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium among others.
Hylocereus megalanthus has a yellow fruit and white exterior which is called pitahaya amarilla. The seeds from H. megalanthus fruit have the largest amount of polyunsaturated fatty acids when compared to the other varieties. Hylocereus Purpusii produces fruit with purple skin and pulp.
Hylocereus ocamponis is native to the states of Jalisco and Nayarit. It’s pinkish on the outside and a darker red inside.
Surviving Mexico 
