Myrrh is a resinous material that flows naturally from the trunks and branches of few small trees, particularly from Commiphora myrrha which is native to Yemen, Somalia and the Eastern parts of Ethiopia.

These trees belong to a family know as burseraceae.

The word myrrh comes from the Hebrew murr or maror, which means “bitter”.

The pail yellow oil-like substance drips from the dull grey bark and after drying, forms round-like shapes, or dark brown grains that have a whitish tinge here and there.

Dry myrrh is hard and brittle, tastes bitter, and has an aromatic scent, due to its constituents.

In the very early days of Israel, myrrh was considered to be an important ingredient in the holy anointing oil.

And in Ancient Rome, myrrh was priced at five times as much as frankincense, though the latter was far more popular. Myrrh was burnt in ancient Roman funerals to mask the smell emanating from charring corpses.

According to the Bible, the wise men who visited Jesus shortly after his birth, brought gifts of gold, frankincense and myrrh.

While the gold and frankincense were fairly know to many people, myrrh symbolises death, and as such was an appropriate gift for baby Jesus because it was used for embalming.

Medicinal value

Myrrh, which is rich in potassium, benzoate and sulphates, has very good astringent properties.

It can be considered as a heeling tonic and is also

a stimulant.

A very good expectorant, myrrh is also good for fevers and for the treatment of stomach ailments.

Myrrh allows the flow of gastric juices and is also good for hardened colds and is effective in lowering the blood cholesterol levels.

It is also an effective treatment for soreness of the gums, sore throat, ulcers, bad breath, bronchitis and can be used to rid the body of worms.

Myrrh is also an ingredient in many types of perfumes

and toothpaste.

Additionally, it is used in some liniments that may be applied to abrasions, swellings and muscle ailments.

For treatment of muscle pain and swellings

Ingredients

1 1/2 oz camphor

balsam of peru

melted lead plaster

Method

. Mix camphor with myrrh.

. Add some balsam of peru and mix together.

. Add 32 ozs of melted lead plaster.

. Stir well together until it thickens then apply to affected areas.

Buckston Harrison is well known for his work as a herbalist, especially in western Jamaica. He resides in Sheffield, Westmoreland.

Huber’s Beetroot rundown

One of the offerings now in the market is the beetroot.

Because of its unique nutritional value, the beetroot is certainly a very good vegetable to have around.

The beetroot is rich in the nutrient betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of certain acids that can be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease.

I use it to make juice, salads, soups and stews.

Just last week I cooked a beetroot, which incidentally is my “meat” of choice, weighing just over one pound.

As you can well imagine that little rundown which was made with coconut milk and ripe plantain turned out to be one sweet dish.

Who says that things have to be cooked with salt? Ital life is sweet.

Today, I would like you to try my ‘Beetroot Rundown’. I am sure you will love it.

Ingredients

1 lb of beetroot

1 large ripe plantain

1 large coconut

1 sprig of thyme

2 doz string beans

1 small dasheen

1 irish potato

1 scotch bonnet pepper

1 cup water

1 cup of whole wheat flour

2 fingers of green bananas

2 cups chopped calaloo

1 large carrot

Method

. Grate banana and mix with flour.

. Add a little water and make small dumplings, then set aside.

. Grate coconut and extract the juice

. Cut the pepper into small pieces

. Place the pepper into the coconut milk

. Add thyme

. Dice beetroot and placed in coconut milk.

. Cut dasheen into small pieces

. Add carrot

. Add dumplings.

. Add the callaloo, plantain and string beans and water and put the contents in a pot to cook under a slow fire for about 20 minutes.

After cooking, stir briskly and leave for 10 minutes before serving.

Enjoy.

Thomas ‘Bongo Tommy’ Huber is a Swiss national who migrated to Westmoreland’s Retrieve District 10 years ago. He is a naturalist who lives off the land and is deeply involved in an ongoing effort to create Jamaica’s next generation of exotic fruit trees.

Buckston and Huber’s Alternative is not intended as a substitute for the diagnosis, cure, prevention or treatment of disease. You may send your questions and comments to thealternative@jamaicaobserver.com