Due to popular demand we are reaching into our archives! Today we publish Buckston Harrison’s contribution to the April 19, 2007 edition of Buckston and Huber’s Alternative. Huber’s contribution is current.

Traditionally a Christmas beverage, sorrel, which was introduced to Jamaica in 1707, has blossomed into a useful all-year-round commodity.

It sharpens the appetite, assuages heat and is good for reviving one from fainting spells. It cools the liver and strengthens the heart, while it kills worms and is good for some types of tumours. The juice is good for scurvy.

The roots and the seeds of the plant were formerly used for haemorrhage due to its astringent properties and the seeds are also good for cleansing the blood. In times past, a decoction of the flowers made with wine was said to cure jaundice, gravel and stones in the kidney and ulcerated bowels.

The seeds, leaves, root and flowers are also powerful in resisting scorpion poison. Additionally, the juice extracted from the leaves is considered a cure for ringworm and is recommended as a gargle for sore throat.

The plant also has other culinary uses. It was held in great repute under Henry VIII in England and used as an essential ingredient in salads. Nowadays, it is used as a spice and meat tenderiser, and combines with vinegar and sugar to make green souse dressing for meat and fish.

In France, it is cut into small pieces and used in fricassées and soups. The leaves are not eaten in Jamaica and seldom in England. But in Ireland, it is still consumed to this day by rural folk, with fish and milk.

Sorrel is a perennial plant that is indigenous to England, and is common in many other parts of Europe. The plant is from the Hibiscus sabdariffa family, and was claimed in European folklore to be a choice delicacy for domestic animals. The leaves are said to contain a considerable amount of binoxalate of potash, which gives it acidity and dietetic properties. Because of the high acid content, sorrel must be avoided by those who suffer from gout.

Buckston Harrison was well known for his work as a herbalist, especially in western Jamaica. He resided in Sheffield, Westmoreland until his untimely passing on Monday March 22, 2010.

Huber’s big plate

Ingredients

*1large Carrot

*1 sprig Fennel

* 1dozen String Beans

* 1 Sweet Pepper

* 2 Tomatoes

* 1/2 pound Tofu (preferably marinated, otherwise cut as small as possible),

*1 Onion

* 4 pegs Garlic

* 2 stalks Celery,

*2 cups Coconut milk,

*2 tablespoons Sesame Tahini(paste),

*2 tablespoons dry herbal seasoning (mix of paprika, turmeric, celery powder, sage and rosemary)

* A dash of pepper sauce(to taste)

Method

* Soak bammy in some of the coconut milk until it softens

*Wash and cut up vegetables to your liking

* In cooking pot place in following order: onion, garlic, tomatoes, bammy(cut up in strips),tofu, fennel, carrots, string beans, celery, sweet

pepper and dry herbal seasoning

* Cover with tahini, pepper sauce and rest of coconut milk

* Place on fire, bringing it to a boil, then simmer for10-15 minutes or till done

*Serve with roasted and a mixed salad

Thomas ‘Bongo Tommy’ Huber is a Swiss national who migrated to Westmoreland’s Retrieve District over 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.