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Global Britannica

This mid-October, I traveled by bus and ferryboat to Catanduanes, an island in the Bicol region,Philippines. I was with my first cousins, Angel and Cynthia, first cousin-in-law Elvie and nephew, Kit. Our other first cousins traveled by car while those with elderly parents took the plane.  It was a sad reunion because of the demise our dear uncle, retired Judge Pio Rodulfo. He comes from a family of 13 children including my late father, Godo.  Most of his siblings settled in Metro Manila and despite the distance, Tito Pio obliged himself to attend every occasion whether in joy or in sorrow. This time, it is our turn to go back to Bato, our hometown, to give him our final respect and be with his family in this hour of bereavement.

During our 11-hour bus ride, I offered my relatives my herb sandwiches but on condition that they taste it first then tell me if they are interested to take an entire sandwich. I remember them say, “Wow, it smells like pizza!” It was a concoction of cheese, garlic, pepper, a little olive oil plus herbs (cut into small pieces) from local Oregano, Basil, Dill and Pancit-pancitan (our indigenous vegetable), and a little anchovy (dilis).  They enjoyed the unique taste!  I also offered them  Tarragon leaves which they placed in their water bottle for aroma and fresh breath.





Our next ride was a ferryboat/RORO.  The sea was so smooth and I enjoyed the 3-hour travel. Finally, I was able to try the much publicized Roll On-Roll Off or RORO ride!

At our hometown, during the wake, I gave away Ashitaba/Tomorrow Leaf stems with flyers to explain its uses.  Cynthia, Elvie and I were assigned to stay at the beautiful home of our first cousin Era and her husband, Ben.  For my toiletries, I brought my homemade Gugo shampoo, Aloe Vera hair rinse, Citro-Mint deodorant, Citro-Mint massage oil and mosquito repellant, and Aloe Vera Alcohol.

At breakfast, Elvie who is a dentist by profession asked me for Tarragon leaves and tried it with coffee and she enjoyed the blend very much.  She also enjoyed putting the leaves in the water bottle.  Practically Elvie and Tarragon became inseparable for several days.



Preparing to go home, at our last breakfast in Catanduanes, Cynthia requested for Oregano.  Ben dutifully gathered big leaves.  To their surprise we ate them like crunchy potato chips! (It is usually steeped or boiled as medicinal tea for colds and cough).  Then, Cynthia got a king-sized pan de sal, applied cheese spread, and placed Oregano as if it was lettuce and topped it with shrimps for her snack for the trip back home.  It looked good so I imitated minus the shrimps because I am allergic to crustaceans.



Seeing the Oregano there, the herbal observer in me noticed that the leaves in the island are medium-sized and have sharp blade-like edges compared to what I have in Metro Manila . The physical difference is caused by the cross-breeding with other plants and the ecology of  the area. Despite these, the properties remain the same.

And if you check the picture gallery of this website, Oregano comes in different sizes.  The Philipine Oregano can grow in different sizes – small, medium and  large (leaves can grow as  big as a hand).  In contrast, the Italian Oregano plant comes in very small leaves. But the appearance if you look closely, even the taste, and aroma is the same.  It would be good to note, too, that Oregano originated in the Mediterranean and Western Asia.  It’s name originated from the Greek word ‘Origanum’ meaning joy of the mountain.  No wonder Oregano flavor is common in Mediterranean dishes.

On the way to Metro Manila, we stopped over at Lucena.  I missed a step and my ankles bulged with soreness though I didn’t feel any pain. I immediately crushed Kataka-taka leaves on both feet and wore socks upon getting home and the following day, it was back to normal!

It has become my lifestyle to be green when at home.  So that when I had to travel,  it was automatic for me to bring my homemade products.  I am happy to see the excitement of many, once re-oriented to the natural world.  Surely, Mother Nature welcomes all with open arms!

EM-EM,
Herbal Gardener, MBA

Source: 

Britannica Micropaedia 1992

Kitchen herbs make ordinary food taste special. Actually, when I run out of vegetables or meat, I run to my herbs as food extenders or to garnish my emergency canned goods.

Ashitaba/Tomorrow Leaf 



This is also a vegetable and can be mixed with soup.



Kuchai Leek



This is good topping for any kind of soup.

Lettuce 





Mix this vegetable with soup.


American Spinach




This is a versatile veggie and can be mixed with any kind of soup. This has high Iron content plus Vitamins A & C.


Peppermint and Tarragon



These herbs are good toppings depending on one’s taste.



Sources:

Healing Power of Water by Dr. Savitri Ramaiah c 2009. Sterling Publishers Pvt,Ltd, New Delhi
Healthy Healing An Alternative Healing Reference by Linda Rector-Page c 1992 by Linda Rector Page Published by Healthy Healing Publication 9th Edition
Herbal Plants and Remedies Philippine Copyright 2004 by Amos Books, Inc. 2007 Edition
The Juiceman’s Power of Juicing by Jay Kordick c 1992 by Jay Kordich
Encyclopedia Britannica 15th Edition

Internet:

http://www.sallybernstein.com/food/columns/gilbert/tarragon.htm

Fresh herbals mean more enzymes, minerals and vitamins. These strengthen the body so the body can heal itself.

Ashitaba/Tomorrow Leaf 



Two (2) dark leaves a day followed by drinking water little by little maintains good health. To maximize the benefits, do not drink coffee, tea or anything with caffeine within 4 hours. This will help in regular bowel movement which will clean the colon.

This herbal helps normalize cholesterol levels, normalize high or low blood pressure, diabetes, cancer, asthma, kidney, diarrhea, vomiting, fertility problem, rheumatism, hemorrhoids among others. Ashitaba contains Vitamin B12 that promotes the immune system so as to fight off serious disorders like cancer. So if there are health concerns, 2 leaves in the morning and 2 leaves at night is advisable.

Two cancer patients shared with me that Ashitaba is a big help to maintain their normal blood platelets. Also, one dengue victim with low platelet increased her platelet and got cured one hour after eating 2 dark green leaves.

Ashitaba came from Hachijo Island, Japan. Ashitaba is also called Gynura because it has a genus originating from Indonesia and Malaysia. It is also called Tomorrow Leaf because once you get a leaf, a small bud appears the next day. You can also mix it in your food as a vegetable.

Customers relieved of ailments would buy again and give Ashitaba as gifts. One customer was so happy to share to me that he gave an 86-year old with a ashen leg due to diabetes. After eating the fresh leaves (4 leaves for healing), his leg went back to normal.



Basil



Fresh basil helps loosen stuffy nose due to allergic rhinitis or sinusitis. It relieves cough as well. I put it in my toast.


Gotu Kola



The traditional name here in the Philippines for Gotu Kola is Takip Kohol because its leaf’s size is enough to cover a small edible shell called kohol. As soon as I wake up, I eat seven (7) leaves of this together with two (2) Ashitaba leaves and drink water sip by sip to improve absorption. (Healing Powers of Water by Dr. Ramaiah).

This is good for the memory and youthfulness, the heart, psoriasis, the prostate, cellulite and varicose veins and many more.


Java Mint/Spear Mint



Mint helps loosen mucus and relieves cough. This can be eaten for fresh breath or even flavor chocolate, candies, ice cream and even cookies.


Lettuce 



This is a leafy vegetable popularly used for salad or in sandwiches. The Romaine, a dark green variety, and Lolla Rossa, the red and green variety, is rich in Pro-vitamin A and Vitamin C, silicon, sulfur, chlorine and Vitamin B complex. Sulfur and chlorine are called lung cleansers.

This is a product of hydroponics. My husband, Romy, planted the lettuce in a small makeshift pot with organic soil over another makeshift pot with water. As the lettuce grows, some of the roots protrude out of the soil and go to the water, maintaining its hydration.


Peppermint



Fresh leaves can be eaten as relief for cough, colds, headache. And yes, it freshens breath.


Serpentina



This is a bitter plant effective for diabetes and stomach ache. Find out more about Serpentina HERE.

Sources:

Healing Power of Water by Dr. Savitri Ramaiah c 2009. Sterling Publishers Pvt,Ltd, New Delhi
Healthy Healing An Alternative Healing Reference by Linda Rector-Page c 1992 by Linda Rector Page Published by Healthy Healing Publication 9th Edition
Herbal Plants and Remedies Philippine Copyright 2004 by Amos Books, Inc. 2007 Edition
The Juiceman’s Power of Juicing by Jay Kordick c 1992 by Jay Kordich
Encyclopedia Britannica 15th Edition