As a child growing up in the community of Salt Spring, St James, at least one pomegranate (punica granatum) tree was grown in almost every yard.

It is a plant that I admire very much, and I usually like to watch my friends bursting the fruit open, partaking of the juicy pulp and spitting out the seeds.

Today, there are not many trees existing in Salt Spring; however, there still are quite a number being grown in the parishes of St Elizabeth and Westmoreland.

The pomegranate is native to Southwest Asia and has been widely cultivated in the Mediterranean region.

It was introduced to Latin America and the Caribbean in the 1700s by the Spaniards.

Pomegranate is an attractive small tree with a strong tendency to sucker from the base. I always admire the beauty of the plant when it is flowering.

The fruit has a tough, leathery skin basically with light or deep pink or rich red. The interior is separated by membranous walls and white spongy tissue into compartments packed with transparent sacs filled with flavourful, fleshy, juicy, red, pink or whitish pulp.

All parts of this plant are very useful – the root, bark, leaf, rind, seed, pulp and the flowering parts.

The bark of the tree can be utilised to make a rich dye for the curing of leather. Both the rind and the flowers yield dyes for textiles. Ink can be made by steeping the leaves in vinegar. In Japan, an insecticide is derived from the bark. The pale-yellow wood is very hard and, while available only in small dimensions, is used for walking-sticks and in woodcraft.

Basically, there are three types of pomegranate – one sour; one moderately sweet, while the other is very sweet.

The fruit of both the sweet and moderately sweet type is generally eaten as desserts in Syria, while the sour fruit is used in the making of wine.

As a dessert, the fruit is cut open and the pulp is sprinkled with a little sugar and rose water before being eaten.

The seeds can be used to make a thick syrup.

Because of pomegranate tannin content, extracts of the bark, leaves, immature fruit and fruit rind have been given as astringents to halt diarrhoea, dysentery and haemorrhages. Dried, pulverised flower buds are employed as a remedy for bronchitis.

In Mexico, a decoction of the flowers is gargled to relieve oral and throat inflammation.

The juice of pomegranate yields citric acid and sodium citrate for pharmaceutical purposes. Pomegranate juice enters into preparations for treating dyspepsia and is considered beneficial in leprosy. The juice can also be used to treat jaundice and diarrhea, while the juice of flowers is used to treat nosebleeds.

Pomegranate also has beneficial effects on heart diseases, the lowering of blood pressure and the reduction of cholesterol.

One pomegranate provides 40 per cent of an adult’s recommended daily allowance of Vitamin C, and is a rich source of folic acid, Vitamin A and E.

A pomegranate also contains three times the antioxidant power of red wine or green tea.

Pomegranate too, can be used to expel tape worms from the body. The juice is also said to be able to reduce fevers and can be used to wash wounds and ulcers.

It can be used too, to treat dry cough and provides relief in urinary disorders.

Apart from their medicinal use pomegranates are often found in Christian religious decoration. They are often woven into the fabric of vestments and liturgical hangings or wrought in metal work.

Pomegranates figure in many religious paintings by the likes of Sandro Botticelli and Leonardo da Vinci, often in the hands of the Virgin Mary or the infant Jesus.

The fruit, broken or bursting open, is a symbol of the fullness of Jesus’s suffering and resurrection. In the Eastern Orthodox Church, pomegranate seeds may be used in kolyva, a dish prepared for memorial services, as a symbol of the sweetness of the heavenly kingdom.

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

This week I would like to continue from where I left off two weeks ago on how to make use of the exiting bumper mango crop.

It is a shame that so much of the crop has to go to waste because of the lack of processing plants and storage facilities.

How nice it would be if there were processing plants all over the country where mango chutney, canned mango puree, mango wine, mango juice and jam could be made.

It’s really a pity that there are no effective collecting and processing systems in place.

At present, I am on an almost mango ‘mono diet’ and I am loving it.

Today Huber invites you to try his Mango Rice.

INGREDIENTS:

1pt mango juice

1/2 pt water

1 sprig of thyme

1 peg garlic

1 scotch bonnet pepper

1 tablespoon coconut oil

1 small onion

METHOD

. Place oil in a frying pan

. Put on fire

. Add seasoning (onion, garlic , thyme and onion)

. Stir a couple of times

. Wash rice and add to the pan

. Stir well

. Add mango juice and water

. Allow to cook for 15 minutes.

. Remove from fire

. Serve hot or warm and 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