Sorrel and ginger
Jamaica has a reputation for producing high-quality foods: sorrel, ginger, coffee, pimento, cacao, castor beans (Jamaican black castor oil), and so many others are the standard by which those from other countries are measured.
SORREL (Hibiscus Sabdariffa)
Sorrel is a very iconic Jamaican drink, especially during the Advent season. The plant is in the same genus as hibiscus (Hibiscus rosa-sinensis). The red hibiscus, as well as the red sorrel calyx (at the base of the flower; note that there is also a white variety), can be made into drinks rich in anthocyanins.
Sorrel in the Caribbean; rosa in much of Latin America; bissap in Senegal; sobolo in Ghana; and zobo in Nigeria; this plant originated from Africa.
Interesting facts
- The red sorrel calyx is chockful of phenolic acids, organic acids, and anthocyanins, which give it its antibacterial, antioxidant, nephro- and hepato-protective, anti-cholesterol, anti-diabetic, anti-hypertensive, etc., properties.
- Like the red cranberry, sorrel inhibits the fungus Candida, so it can help minimise urinary tract infections.
- Sorrel seeds contain esters and plant acids, such as myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and other fatty acids that have anti-inflammatory properties and hence medicinal applications. Jamaica’s Scientific Research Council (SRC) has developed a line of cosmeceuticals utilising sorrel seed oil.
- Chutney, squash, jams, jellies, marmalades, ice cream, sauces, and tarts have also been formulated by SRC. Several new products have found themselves on kitchen shelves due to this work.
GINGER (Zingiber officinale)
Ginger is a well-known spice plant. Its many uses are well-researched and well-known. Firstly, it is a warming spice. Added to food or drink, ginger produces a warm sensation in the body, but its effects are not limited just to flavour. Cognizant of its numerous medicinal properties, Jamaicans recommend consuming ginger for just about any physical malady; however, only a ‘sip’ can be given here.
- Antimicrobial for the mouth
- Active compounds in ginger, called gingerols, keep oral bacteria from growing. These bacteria are the same ones that can cause periodontal disease, a serious gum infection.
- Calms Nausea
The effect of ginger on nausea is perhaps the best known and tested. Nausea experienced during pregnancy, seasickness, or from chemotherapy, can be settled by a cup of ginger tea!
- Relieves Indigestion
If you live with chronic indigestion, ginger could bring some relief. Ginger before meals may make your system empty faster, leaving less time for food to sit and cause problems.
- Eases Arthritis Symptoms
Ginger is anti-inflammatory, which means it reduces swelling. That may be especially helpful for treating symptoms of both rheumatoid arthritis and osteoarthritis. Helpful also in cases of chick-V!
Can lower or increase blood pressure
Ginger appears to lower blood pressureby acting as a natural calcium channel blocker and dilating the blood vessels. Please note that since it contains phytochemicals that can both raise and drop blood pressure, it can be used in both instances, depending on what the body needs.
- Lowers Cholesterol
In a recent study, taking 5 grams of ginger a day for 3 months lowered people’s LDL (‘bad’) cholesterol an average of 30 points.
- Eases Period Pains
Got menstrual cramps? Ginger powder may help. In studies, women who took 1,500 milligrams of ginger powder once a day for 3 days during their cycle, felt less pain than women who didn’t.
PLANTING SORREL AND GINGER
Sorrel has a variety called “bashment” that can be grown every four months, so you don’t have to wait for December for the traditional type. They look similar, so be sure to ask a professional for help.
When you cut ginger, some are yellow and some have a bluish tint. Nothing is wrong; these are two different varieties, aptly named “yellow” and “blue” ginger.
A little patch of ginger under a tree or in a couple of pots is all you need. As with turmeric, ginger is a shade plant. The rhizomes grow upward, so plant in a furrow and add soil as they grow. The plant will die down when the rhizomes are ready to be harvested. Wash them off, and they will be available for use until they sprout, and then replant for another season. Alternatively, store them for months in the freezer.
Scatter your sorrel seeds on good ground, lightly cover with soil, and that’s about it. After harvesting the crop, remove the calyx for use and dry the seeds for planting. The red calyx can be used right away, but with a little practice, it can also be dried for future use.
PUTTING THEM TOGETHER
An Integrative doctor reported to me one year that sorrel on its own drops blood pressure too rapidly, but when ginger is added, this effect is minimised. So, it’s best to drink them together!
Sorrel with ginger can be enjoyed hot or cold. Most Jamaicans use brown sugar as a sweetener and add aromatics and spices like cloves, cinnamon, allspice (also known as pimento), star anise, and bay leaves.
Whenever you make or buy this iconic beverage, especially during Advent, think of the farmers who till the land God has blessed us with, which gives us health in such a refreshing drink. Then say a prayer for them, and the year that is passing, and the one to come. Blessings.
Dr. Sylvia Adjoa Mitchell, Senior Lecturer, Medicinal Plant Research Group – The Biotechnology Centre, UWI, Mona.
