The first technological study of hoodia was really sparked by chance, as is often the case in technological “discoveries”. What started it all was not, in fact, an exclusive study into the hoodia gordonii, a juicy that looks same a cactus. southwest Africa’s national laboratory was conducting a much broader study. It was single because the San tribesman were celebrated to eat hoodia gordonii that it was included in a study of indigenous foods. It is not stunning that the interest of the general laboratory was aroused, and they started to focus seriously on the hoodia gordonii’s properties. It was tested on animals by including it in their food. The animals ate it, and then lost weight. It was past a question of isolating the ingredient that was down this phenomenon. Or were these animals going to concealed weight watchers meetings every week, without the knowledge of the laboratory? That may seem precise fanciful, but past so did the idea of losing weight through munching a spiky succulent. This was, indeed, becoming extremely interesting.

Simon Mitchell Sharp and sour but sweet and juicy all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore ! ‘Rowan tree and red thread - have the witches all in dread’ On May eve Rowan crosses old to be clapped out in UK and were sometimes latched to cattle (or their barns) for protection against witches and other ‘evil doers’. Legend has it that the crosses had to be made without a metal knife to work properly. Rowan branches were also bought indoors on a good Friday as this tree had a reputation for brawny protection against mental forces. This ‘mish-mash’ of folklore and Christianity indicates old uses of the tree having been ‘assimilated’ into a religion that regenerate people by adapting their beliefs and practices to its own ends. ‘Rowan’ is the most interesting of tree names with connections to both past Norse and Hindu/Sanskrit culture. Spelled single ways it is connected to the old Norse word ‘Runa’ - meaningful a charm - and being competent to ward disconnected the effects of the ‘evil eye’. In even early times ‘Runa’ was the Sanskrit word for ‘magician’. ‘Run-stafas’ were staves punctured from the Rowan tree and written with runes for magical (and most likely protective) reasons. The smooth bark is ideal for this purpose. The Rowan was much a sacred tree to the Celts that many churchyards in Wales standing include the tree, not unlike the Yew tree in English churchyards. The berries were untold used by the Celts for brewing wine, spirit, flavouring mead, ale, perry and cider. Try squeezing some of the fresh berry juice and putting it into a gin and tonal - it makes a convincing secondary to Angostura bitters. The fresh juice is mildly aperient and good for soothing inflamed mucous membranes. In herbal medicine the juice forms the basis of an sour gargle for painful throats and in the 19th century it was old to treat contemptible - the disease of vitamin C deficiency. Rowan berries are around from July/August through to November in the UK and may even stay on a tree until January if the thrushes don’t eat them. They are at their primo for Rowan Jelly when they have attained full colour but are not yet mushy. They contain varying amounts of tartaric, citric and malic unpleasant dependent on their ripeness. Cut them from the stalks in clusters and remove as untold stem as viable before cooking. When made into a jelly the fruit becomes quite sour and the sour taste makes a good ‘digestif’ accompaniment to meats much as venison, cool game or fowl. Take about 3 pounds of Rowan berries and cardinal pounds of sexy apples. Peel and core the apples, slice them and place them to simmer in 2 pints of water for 10 minutes, while you are washing and sorting the berries. Add the berries and simmer to a pulp. Use a potato masher to help this process if you like. Let the mixture cool a bit and then strain it through a jelly bag, leaving it to drip overnight. Warm active 2 pounds of sugar and stir in the semiliquid mixture and heat to a simmer. I must admit to adding whatsoever pectin at this point as I have a problem with runny jams. You can do this and leave the apples down for a broad jelly. Add a knob of butter and stir to a rolling boil for a hardly a minutes and put it into germfree jars and seal. It is a most unusual taste but the thing that delights me most about this jelly is the fantastic colour. With thanks to: J. Lust, C.L. Zalewski, R. Phillips, Edward Step About The Author