History

 

From ancient times, man has used wild herbs for medicine and food. Ever since the time man discovered that certain plants were edible, probably through trial and error, herbs have played an important role in healing diseases and superstition and magical beliefs were kept alive by medicine men mostly to their benefit, taking advantage of the hallucinogenic properties that some herbs and berries had. Even during the early Biblical days herbs were used by the Hebrews. The ancient Egyptians used herbs to anoint. The earliest recorded mention of herbs was in 2000BC in Babylon. 

 

Ceylon Cinnamon  [Cinnamomum zeylanicum]

 

One such herb which is more a spice than an herb is Ceylon Cinnamon. Its leaves are used as an herb. Ceylon Cinnamon was found no where else in the world but right here in Sri Lanka. Early Arab traders, who discovered it growing in Ceylon, kept it a closely guarded secret weaving a myth around it to explain where it was found. One such myth was about the fabled Phoenix bird that was fond of eating raw meat, had gathered the rare spice to build its large nest. The cinnamon gatherers would place large chunks of meat on high rocks tempting the birds to carry it up to their nests in the dessert, whereupon the nest would break with the added weight and fall to the ground, enabling the cinnamon gatherers to collect the precious spice. 

 

Ceylon Cinnamon [Cinnamomum zeylanicum] should not be confused by other forms such as the cheaper and freely available Cinnamomum aromaticum, called cassia or Chinese cinnamon.  Cinnamomum zeylanicum was valued very much more than any precious metal and was traded amongst royalty and the rich and famous noble men and women. Whole empires were built on the riches the trade Cinnamon brought, exploited during days when fierce, bloody battles were fought for supremacy of the trade.  Cinnamon has the power to preserve meat and was used by Moses to cleanse the Tabernacle as instructed by God Himself.   

Sri Lanka is known to have several varieties of the plant and incidentally the Sandalwood tree is also a member of the cinnamon family.   It takes over three years to grow and harvest cinnamon.  

 

The Murraya or karapincha or curry leaf as it is popularly known is also known to neutralize poisons and venom. It is widely used in Ayurvedic medications. Together with garlic, it is ground into a sambol and is said to have curative powers in reducing high levels of harmful cholesterol. There are two varieties. One is a smaller leaf which is much more fragrant than the larger leaf variety. Both varieties are found growing wild in the jungles and forests especially in the dry zone.  I have them growing all over the garden, germinating from seeds found in bird droppings. If you have them, allow them to grow a little before transferring to a nice sunny location. 

The famous three-some in Sri Lanka are karapincha (curry leaf) [Murraya koenigii (L.)Spreng], rampe [Pandanas latifolia] and sera (lemon grass) [Cymbopogon citrates (DC.) Stapf].   It can be found growing in almost every home garden in Sri Lanka. They are an important set of can’t do without herbs in Sri Lankan as well as in other South Asian cuisine, just as important as the combination of garlic, ginger and green onion.  The three are sun loving varieties and does not require much attention to grow once they are firmly established. 

 

Purslane [Portulaca oleracea] 

 

 

Purslane is considered a weed as well as an important herb and was found growing on roadsides and wastelands. It has many curative uses and their little fleshy leaves can be made into a vegetable or used in a mixed green salad.  They are good for strengthening cartilage and is high in Omega-3.

It is an universally recognised herb and used in many ways, in pickles, sandwiches and salads apart from its many medicinal uses. 

“The whole plant is used, except for the roots, is gathered in summer and autumn and used fresh. 

Except for the roots, the entire plant is used as an antibacterial, anti-inflammatory and anthelmintic. It is used in treating bacillary dysentery and dysuria, in a dose of 250g of fresh plant in the form of a decoction. A combination with equal parts of euphorbia thymifolia is also used. The juice extracted from 100g of pounded fresh plant and diluted with water serves as an anthelmintic against oxyuriasis and ascariasis. It is administered in the morning for 3-5 days. Poultices of fresh leaves are used to treat mastitis, boils and impetigo” [World Health Organisation, 1990].

 

Principle Nutrient Value Percentage of RDA    

Energy                  16 Kcal    1.50%   

Carbohydrates      3.4 g        3%   

Protein                   1.30 g     2%    

Total Fat               0.1 g       0.50%    

Cholesterol           0 mg       0%   

Vitamins   

Folates                12 mcg      3%   

Niacin                 0.480 mg    3%   

Pantothenic acid 0.036 mg   1%   

Pyridoxine          0.073 mg    5.50%   

Riboflavin           0.112 mg   8.50%   

Thiamin              0.047 mg    4%   

Vitamin A          1320 IU      44%   

Vitamin C              21 mg     35%   

Electrolytes   

Sodium                 45 mg     3%   

Potassium          494 mg     10.50%   

Minerals   

Calcium                  65 mg      6.50%   

Copper            0.113 mg   12.50%   

Iron                  1.99 mg        25%   

Magnesium         68 mg        17%   

Manganese   0.303 mg        13%   

Phosphorus    44 mg              6%   

Selenium        0.9 mcg           2%   

Zinc              0.17 mg         1.50%

 

See the table above for in depth analysis of nutrients:

Purslane (Portulaca oleracea), raw, fresh,

Nutritive value per 100 g. 

 

(Source: USDA National Nutrient data base)

 

Marigold 

 

The brightly coloured marigold is popular in India and is a cheap substitute for the exotic Spanish saffron. It also keeps out the bean fly from your vegetable garden. 

Growing herbs is not difficult . 

 

Growing herbs is not difficult 

 

They are easily propagated from cuttings and seeds. A warm sunny location is the best areas to grow them. Herbs like a quickly drained, light soil that is rich in nutrients and compost. The different varieties of Basil and Mint are popular herbs used here. Cilantro is another popular herb in Eastern and Middle Eastern cuisine and is easily grown from the Coriander Seed.  Parsley, Chives, Celery, Dill, Mustard and Fennel are some of the many herbs that can be found growing in Sri Lanka.

 

Watercress and Chives are more salad greens than herbs, but they also fall under the category of herbs. 

A beautiful and fragrant herb garden can be grown in a small sunny spot and they look simply great in a rock garden with their different shaded and delicate foliage. Plant seeds or cuttings in containers or directly in the soil and place them in warm sunny locations. Herbs don’t like wet feet. So don’t over water.  

Progressive technology has much improved the way herbs can be dried. By following one of these methods excess herbs can be dried and stored for easy usage.  

 

(Text by Sylvia Page)