HerbalpediaHerbs and everything about them

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Nigella sativa

Family: Ranunculaceae

Pharmaceutical Name: Semen Nigellae sativae

Names: Kalonji; black cumin, black seed, black caraway, devil-in-the-bush, fitch,  fennel flower, gith, melanthion, nutmeg flower, nutmeg plant, Roman coriander, Russian caraway, Russian coriander, wild onion seed; ajenuz, black seed, Corekotu, Carnushka (Russian);  Schwarzkummel (German); nigelle, cheveux de Venus, faux cumin, poivrette  (French); nigella (Italian); neguilla (Spanish); kala zeera, kalonji, kalajira, krishnajiraka (Indian); Habba soda (Oman); habat et Baraka (Egyptian); Kolonji (African); Czarnuszka siewna (Polish)

Description: Nigella is an annual herbaceous plant, up to 20 inches high, with a delicate erect stem with pinnatisect leaves and laciniate leaflets.  The solitary flowers, with five black-spotted blue petals, are unmistakable because they are surrounded by an involucre with deeply laciniate, lacy bracts. The fruit is formed of five swollen follicles that contain four tetrahedral black seeds that constitute the spice.  The seeds of nigella are 1/8 inch long and jet black with a matte finish.  They closely resemble tiny chips of coal and have five distinct points.  Nigella has a faint nutty, but bitter taste due to the presence of nigellin and gives out a faint scent of strawberries.  This results in it being used for flavoring confectionery and liquors.  Nigella damascena should not be substituted for black cumin seeds.

Cultivation: Plants prefer rich, well-drained, medium-textured soil. The pH range tolerated is 5.0-8.2.  Prefers warm conditions.  It should be given full sun, but will tolerate slight shade and is ready to harvest about 4 months after planting.  Sow seeds in the open in the late spring in drills 18 inches apart.  Thin out the young plants to 12 inches.  Can also be started indoors and as they don’t transplant well, it is advisable to use fiber pots that can be planted directly into the round.  The plants flower from summer to spring and the seed capsules are collected as they ripen.  They are then dried, crushed whole and sieved to separate the seeds. It adapts well to poor soils and can be sown in open ground, merely requiring some weed control.

History: The seeds account for the generic name, from Latin, niger, black, and the specific name alludes to Damascus, the region where the plant originated.  The Sanskrit names indicate that black cumin was used in India at a very early date.  It was also known to the ancient Hebrews, Greeks and Romans.  The seeds preceded black pepper as a major spice of the Near East.  The seeds of black cumin are thought to be the “fitches” mentioned by Isaiah XXVIII: 25-27 in the King James Bible.  The Roman surgeon and herbalist Dioscorides thought that black cumin mixed with vinegar cured dog and crocodile bites. He also recorded that they were taken to treat headaches, nasal congestion, toothache and intestinal worms and, in large quantities, as a diuretic, a promoter of menstruation and to increase breast-milk production.  Black cumin was popular in Arabic and Turkish cultures as an ingredient of foods designed to fatten women. The Prophet Muhammad encouraged the use of nigella as a cure for all diseases.

Constituents: The whole seeds contain 30-35% oil of which over 60% is linoleic acid, with oleic acid next in predominance.  The oil is of a semi-drying type.  Additionally, the seeds contain 0.5-1.5% essential oil. Other ingredients include:  Alanine, arginine, ascorbic-acid, asparagine, campesterol, carvone, cymene, cystine, dehydroascorbic-acid, eicosadienoic-acid, glucose, glutamic-acid, glycine, iron, isoleucine, leucine, d-limonene, linolenic-acid, lipase, lysine, methionine, myristic-acid, nigellin, nigellone,  palmitic-acid, phenylalanine, phytosterols, potassium, beta-sitosterol, alpha-spinasterol, stearic-acid, stigmasterol, tannin, threonine, thymohydroquinone, thymoquinone, tryptophan, tyrosine

Medicinal Uses: Nigella is considered carminative, a stimulant, and diuretic.  A paste of the seeds is applied for skin eruptions and is sure to relieve scorpion stings.  The seeds are antiseptic and used to treat intestinal worms, especially in children.  The seeds are much used in India to increase breast milk. The seeds are often scattered between folds of clothes  as an effective insect repellent.  Alcoholic extracts of the seeds are used as stabilizing agents for some edible fats.  In India, the seeds are also considered as stimulant, diaphoretic and emmenagogue. Some of the conditions nigella has been used for include: eruption fever, puerperium (Iraq); liver disease (Lebanon); cancer (Malaya); joints, bronchial asthma, eczema, rheumatis (Middle East); with butter for cough and colic (North Africa); excitant (Spain); boosing immune system, colds (U.S.)

A recent study in South Carolina at the International Immuno-Biology Research Laboratory showed that there was some action against cancer cells using nigella plant extract.

Cosmetic Uses: A decoction of the seeds rubbed on the breasts will bring about firmness and the finely ground seeds rubbed into the hair will rid it of ticks and lice.

Breast Lotion: An infusion of the seeds of nigella (1 oz to 4 pints boiling water) and straining will provide a lotion which since the earliest times, Egyptian women have used to firm the breasts.  While still warm, wring out cloths and place over the breasts, leaving on for 10 minutes. Repeat until the liquid is used up or rub the breasts with the lotion at bedtime and let dry.

Culinary Uses: The seeds of black cumin are used for seasoning and are employed in spice mixes.  The odor of crushed seeds has been described as like lemons with a faint suggestion of carrots while the taste is strong, pungent, peppery, rather oddly aromatic and nutty like a cross between poppy seeds and pepper.  The name nutmeg flower reflects similarity with the odor of nutmeg.  The seeds are added to curries, pickles, cheeses, eggs, poultry, meats, game, pickles, conserves, fruit pies and confections, particularly cookies, rolls and bread.  Nigella is delightful with fish, in naan bread and in salads.  In west Bengal the most prolific spice blend is panch phoron, a mixture of five spices including nigella and this gives vegetables, legumes and lentils a distinctive Bengali taste.  In the Middle East it is used to flavor bread.  The seeds may be used whole or ground, often after a preliminary frying or roasting.  They are easily crushed with a rolling pin or pestle and mortar.

Other Uses: Nigella seeds were once an ingredient in snuff tobacco and are sometimes employed in perfume.

Recipes:

Spicy Fried Shrimp
1 tsp turmeric powder
1 tsp cayenne powder
salt
4 Tbsp distilled vinegar
1 ¼ lbs large raw shrimp, shelled and cleaned
5 Tbsp corn oil
2 tsp nigella seeds
2 tsp garlic, sliced
4 small dried red chilies, deseeded
10 curry leaves

Mix the powder spices and salt with the vinegar.  Marinate the shrimp in this mixture for 10 minutes.  Heat the oil in a wok. Add the nigella, garlic, red chilies and curry leaves.  Reduce the heat and stir-fry for a minute. Add the shrimp, stirring continuously until they are completely cooked.  Remove the chilies and curry leaves.  Serve hot with a blend accompaniment, such as rice or rotis, to balance the spicy heat of the shrimp.  (The Indian Spice Kitchen)

Panch Phoron
Equal parts:
Cumin seeds
Fennel seeds
Fenugreek seeds
Black mustard seeds
Nigella seeds

Cabbage Stir-Fry with Panch Phoron
5 Tbsp mustard oil
1 large onion, sliced finely
1 medium cabbage, shredded finely (1 ¼ lbs)
Grind to a coarse paste with 2 teaspoons of water in a blender:
1 tsp black mustard seeds
2 tsp ginger, shredded
4 dried red chilies, deseeded, soaked in water
1 tsp turmeric powder
Salt
2 tsp panch phoron

Heat 4 tablespoons of the oil in skillet and add the onion.  Sauté until golden and add the cabbage.  Stir-fry until translucent, then add the ground mixture and salt.  Add 4 tablespoons of water and cook until the cabbage is done but still crisp.  Take off the heat.  Heat the remaining oil in a separate pan and ad the panch phoron.  When it crackles, pour the oil and the seeds over the cabbage.  Stir well.  Heat through to blend the vegetable and spices.  Serve hot.  (The Indian Spice Kitchen).

Naan Bread

1 tsp sugar
¾ cup water, warm
1 oz dried yeast
1 lb strong white flour
1 tsp nigella seeds
1 tsp salt
6 Tbsp yoghurt
2 Tbsp ghee or butter, melted oil to coat

Dissolve sugar in the warm water and sprinkle yeast on it. Leave for 15 minutes.  Make sure it froths, otherwise use new batch.  Sift flour and salt into bowl and mix in nigella seeds.   Make a depression in the flour and pour in yoghurt, ghee and the yeast mixture.  Mix well and knead into a dough for about 10 minutes.  Form a ball.  Put a little oil in another bowl and turn the ball of dough in it until it is covered by the oil.  Discard excess oil.  Cover with a damp cloth and allow to double in size—about 2 hours.  Knead the ball down again and divide it into 6 portions.  Flatten these in turn and mold into pear shapes.  Place on a greased tray and bake for 10-15 minutes at 450F.  Finish under grill if necessary.  Serve at once or freeze, which actually improves flavor.  (Cooking with Spices)

French Beans with Coconut

3 Tbsp vegetable oil
½ tsp nigella seeds
2 dried red chilies
1 lb French beans, cut into 1 in lengths
1 Tbsp desiccated coconut
2 Tbsp coconut milk
salt to taste

Heat the oil in a heavy-based frying pan or wok until almost smoking.  Add the nigella seeds and chilies and fry for a minute until sizzling.  Add the beans and stir-fry for about 7 minutes.  Add the coconut, coconut milk and salt and cook, stirring, for a further 7-10 minutes or until the coconut milk has evaporated and the beans are tender.  (The Macmillan Treasury of Spices and Natural Flavorings)

Garlic Pickle
½ lb garlic
1 Tbsp salt
3 Tbsp fennel seeds
1 Tbsp black peppercorns
1 Tbsp garam masala
1 Tbsp nigella
1 tsp chili powder
½ tsp ground asafetida
4-5 cups sunflower oil

Peel the garlic and check that it is free from blemishes.  Put the whole cloves together with the salt and spices into a preserving jar.  Cover with oil and put on the lid.  Place the jar in a warm place—on the boiler or in the sun if it is hot enough.  Stir a few times a day for 5 days.  Leave for at least a week, still in a warm place, before using. (Cooking with Spices)

Spicy Cucumber Salad

1 cucumber, finely diced

salt

1 cup thick yogurt

½ tsp nigella seeds

1 Tbsp finely chopped fresh mint leaves

crisp lettuce leaves for garnish

Place the cucumber in a shallow bowl and season to taste.  Add the yogurt, nigella and mint and toss to blend.  Serve lightly chilled, on plates garnished with lettuce leaves.  If preparing in advance, do not toss with dressing until serving.  (The Encyclopedia of Herbs, Spice & Flavorings)

Jerked Scallops

2 lb sea scallops

¼ cup Jamaican Jerk Seasoning

3 Tbsp unsalted butter

3 Tbsp olive oil

¼ cup dry white wine

Asian Pear and Date Chutney

Rub the scallops all over with the jerk seasoning.  Heat the butter and oil in a large skillet over medium heat until hot but not smoking.  Add the scallops and sauté for 4 minutes, or until opaque.  Add the wine and simmer for about 1 minute, or until thoroughly hot.  Serve plain or over rice, with Asian Pear and Date Chutney on the side.

Asian Pear and Date Chutney
2 Asian pears, or Bosc or Barlett, cored and diced small
1 cup Medjool dates, pitted and coarsely chopped
½ cup rice or white vinegar
½ cup golden raisins
2 Tbsp brown sugar
1 Tbsp minced fresh ginger
1 tsp nigella seeds
½ tsp ground cayenne pepper
salt and freshly ground black pepper, to taste

Combine all of the ingredients in a saucepan over medium heat.  Cook for 10 minutes, stirring frequently, to blend the flavors.  Remove from the heat, cool, and serve.  (Adriana’s Spice Caravan)

References:

Adriana’s Spice Caravan. Adriana and Rochelle Zabarkes, Storey, 1997; ISBN: 0-88266-987-7

The Complete Book of Spices, Jill Norman, Dorling Kindersley, 1990, ISBN: 0-670-83437-8

Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983; ISBN: 0-7153-8369-8

Cosmetics from the Earth, Roy Genders, Alfred van der Marck Editions, 1985; ISBN: 0-912383-20-8

Culinary Herbs, Ernest Small, 1997, NRC Research Press; ISBN: 0-660-16668-2

The Encyclopedia of Herbs, Spice & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992; IBSN: 1-56458-065-2

The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1997; ISBN: 0-7894-1067-2

The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997; ISBN: 0-525-94343-9

The Macmillan Treasury of Spices & Natural Flavorings, Jennifer Mulherin, 1988, Macmillan Publishing; ISBN: 0-02-587850-6

HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com    URL: http://www.herbalpedia.com Editor: Maureen Rogers.  Copyright 2006.  All rights reserved.   Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.

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Catnip has long been used medicinally as a tea, juice, tincture, infusion and poultice. Catnip tea is used for headaches, stomachaches, colic and sleeplessness in children. It has also been used to treat cancer, insanity, nervousness, nightmare, scurvy and tuberculosis, while a root extract served as a mild stimulant. Drinking two cups of catnip tea a day could significantly reduce the likelihood of developing cataracts. Catnip has been employed orally to treat colic, diarrhea, flatulence, hiccups, whooping cough, the common cold, measles and chicken pox (reduces the eruptions), asthma, yellow fever, scarlet fever, smallpox, jaundice and to induce parturition and encourage menstruation. Poultices were used for hives, sore breasts of nursing mothers and to reduce swelling. A poultice of catnip and other herbs was employed to treat aching teeth in the Ozark Mountains. A tincture makes a good friction rub for rheumatic and arthritic joints and, as an ointment, to treats hemorrhoids. Catnip was sometimes smoked to relieve respiratory ailments. The fresh leaves can also be chewed for headache and as a remedy for toothache. It is an old home remedy for colds, nervous tension, fevers and nightmare. It is diaphoretic and antispasmodic. Fresh catnip leaves are preferred for infusion or tincture.

The Chinese consider it bitter, cold and spicy. They use it to harmonize the liver, nerves and lungs, and in the case of nervous tension due to too much emotional upheaval. For overexcited children, they recommend a mixture, in equal parts , of catnip, chamomile and lemon balm tea.

Dosage: The tincture dose is 30-40 drops 3 times a day. The infusion is taken cold as a tonic or hot as a fever remedy, 1-2 cups daily.
Combinations: Use with boneset, elder, yarrow or cayenne in colds

REMEDIES:
Diarrhea Tea: 3 cups water, 1 tsp catnip leaves, ½ tsp each raspberry or blackberry leaves, slippery elm bark and peppermint leaves, ½ tsp cinnamon bark powder. Combine ingredients and water in a saucepan. Bring mixture to a simmer, then remove it from heat. Steep for 15 minutes, then strain out herbs. For a 50 pound child, give 1 cup every half-hour until the symptoms go away.

Calming Tea: ½ tsp each catnip leaves, chamomile flowers, passionflower leaves and lemon balm leaves; ¼ tsp peppermint leaves, 2 cups water. Place herbs and water in a saucepan and bring to a simmer. Remove from heat, steep for 15 minutes and strain out herbs. Give this tea freely, as needed.

Ray’s Warming Winter Brew
2 parts fresh lemon balm, catnip, sage, thyme and grated fresh gingerroot, 1 part fresh or dried rose hips, ½ part licorice root. Measure out ½ -1 cup of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pt. Pour 1 quart of boiling water over the herbs. Stir well, cover, and steep for 15-20 minutes.

Toxicity: No evidence of harmful effects from catnip consumption.

Ritual Use: Gender: cold, Planet: Venus; Element: Water; Associated Deity: Bast and Sekmet; Basic powers: love, animal contacts; Specific Uses: use in love sachets and incenses, especially with rose petals. It has some history as a charm to cure barrenness and may yet be used to bring fertility either to one’s magick or to one’s womb. Catnip is also corresponded with all four Nine cards in tarot’s minor arcane. A mixture of catnip with dragon’s blood is used as an incense to be used to rid one’s self of a behavioral problem or other bad habits. To eliminate a serious defect or stop an alienating addiction, burn dried catnip and bloodroot. Write on a piece of paper the condition you want to get rid of and throw the paper into the fire. At the same time, invoke the name of a protective spirit.

Seeking New Love: Soak catnip in good whiskey overnight, ideally in the light of the Full Moon. Strain it out and sprinkle the liquid on your doorstep for 21 days in the shape of a new crescent moon.

Spell for Warriors: Chew on the fresh herb for courage, daring, fierceness and protection

Cosmetic Uses: It is effective in removing dandruff from the scalp, the decoction being rubbed well into the head wile a catnip rinse will impart a healthy gloss to the hair.

Dandruff Rinse: Gather a handful of catnip leaves and tops when in bloom, place in a pan and add 1 pint of boiling water. Let stand until cool, then massage into the scalp for several minutes and rinse off with warm water containing a little lemon juice.

Pet Uses: The effect the herb produces on cats includes sniffing, licking and chewing with head shaking, chin and cheek rubbing and body rubbing. Other members of the cat family experience this catnip response which lasts for 15 minutes to an hour. This response has been found to be inherited as an autosomal dominant gene. About one-third of domestic cats do not enjoy the pleasurable effects of catnip. The effects are not achieved by chewing the plant, rather they are induced by smelling the herb, and the plant must be crushed, bruised or broken to release the chemicals responsible for the effect.

This is an excellent herb to consider for a high-strung animal with a nervous stomach, especially if episodes of vomiting are precipitated by stressful events. Administer 12-20 drops of a glycerin-based catnip tincture for every 20 lbs of an animal’s body weight, 10-20 minutes prior to being subjected to stressful circumstances. For travel or other prolonged periods of stress, the tincture can be added to the animal’s drinking water—12 drops per 8 oz of water is a good starting dosage.

Culinary Uses: The flowers of all catnips are edible, each with subtly different flavors. The lemon catmint does have a mint/thyme/lemon flavor and complements fish dishes. The cultivar Citriodora has a mild lemon aroma that is more appealing to most people for culinary purposes. The whole flower is edible. When preparing the flowers for use in a recipe, remove any green bits or the flavor will be impaired as the leaves and stem have a more powerful flavor.

Fresh or dried leaves and young shoots are sometimes used for flavoring sauces, soups and cooked food. The leaves can be rubbed on meat for flavoring or candied with egg white and sugar to serve as after dinner mints.

Recipes:
Eggplant with Catnip
1 lb eggplant
2 oz butter
½ oz fresh catnip, finely chopped
Wash the eggplant and remove the ends. Slice and sauté in butter in a heavy frying pan. Season, then cover and simmer until tender, ensuring that both sides are properly cooked. Before serving, sprinkle with catnip. (The Illustrated Book of Herbs)

Catnip Flower Biscuits
4 oz butter
2 oz caster sugar
6 oz self-raising flour
pinch of salt
1 Tbsp catnip flowers, divided into individual florets
Preheat oven to 450°F. Cream the sugar and butter together until light and fluffy, fold in the flour and salt. Knead into a dough. Roll out and scatter the flowers over the dough and lightly roll in. Make into any shape of your choice with a cutter. Place on a greased baking sheet. Bake for 10-12 minutes. Cool on a wire tray. (Good Enough to Eat)

Grapefruit and Catnip Dessert
2 medium grapefruit
4 oz caster sugar
1 tsp fresh catnip, chopped
1 ½ pint cold water
Peel off the grapefruit rind very thinly, taking care to avoid the white pith. Put into a blender. Remove pith and discard. Coarsely chop the grapefruit flesh and add to the blender with the caster sugar, catnip leaves and cold water. Blend until the mixture is light green. Strain into stemmed glasses and refrigerate until well chilled. Garnish with a red currant leaf or a sprig of catnip. (The Illustrated Book of Herbs)

Conserve of Catnip
Strip the flowers from their stems, weigh them and to every pound of the flowers take 2 lbs of loaf sugar. Crush it, and beat it gradually into the flowers in a mortar. When thoroughly incorporated, pot and tie down for use.

Potato Salad with Pink and Blue Catnip Flowers
2 lb potatoes
½ pint mayonnaise
2 Tbsp mixed catnip flowers, divided into individual florets.
Peel the potatoes and cut into chunks. Put into a pan of boiling water and cook for 10-15 minutes, until firm but not raw. Drain and cool. Cut up into small chunks. Empty mayonnaise into a bowl and stir in one Tbsp of mixed catnip flowers. Add the potatoes and coat thoroughly. Cover and chill in the refrigerator, scatter on the remaining catnip flowers. (Good Enough to Eat)

For your cat:
Hocus Pocus’s Magically Moist Morsels
½ lb ground beef
1 small carrot, finely grated
1 Tbsp grated cheese
1 tsp brewer’s yeast
1 tsp dried catnip
½ cup whole wheat bread crumbs
1 egg, beaten
1 Tbsp tomato paste
Preheat the oven to 350F. In a medium-sized bowl, combine the ground beef, carrot, cheese, brewer’s yeast, catnip and bread crumbs. Add the egg and tomato paste and mix well. Using your hands, roll the mixture into walnut-sized meatballs and place on a lightly greased cookie sheet. Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well. Makes about 2 dozen. Serve to cat at room temperature or slightly warmed in the microwave. (Cat Nips! Feline Cuisine)

References:
Cat Nips! Feline Cuisine, Rick & Martha Reynolds, 1992; Berkely, ISBN: 0-425-13512-8
Cosmetics from the Earth, Roy Genders, Alfred van der Marck Editions, 1985; ISBN: 0-912383-20-8
Culinary Herbs, Ernest Small, NRC Research Press, 1997, ISBN: 0-660-16668-2
The Element Encyclopedia of 5000 Spells, Judika Illes, HarperElement, 2004: ISBN: 0-00-774987-2
The Encyclopedia of Medicinal Plants, Andrew Chevallier, Dorling Kindersley, 1997; ISBN: 0-7894-1067-2
Good Enough to Eat, Jekka McVikar, Kyle Cathie, Ltd., 1997; ISBN: 1-85626-227-8
Healing Tonics, Jeanine Pollack, Storey, 2000; ISBN: 1-58017-240-4
Herbal Delights, Mrs. C.F. Leyel, Gramercy, 1986; ISBN: 0-517-62515-6
Herbal Renaissance, Steven Foster, Gibbs-Smith Publisher, 1993; ISBN: 0-87905-523-5
Herbs for Health and Healing, Kathi Keville, Rodale, 1997; ISBN: 0-87596-293-9
Herbs for Pets, Mary L. Wulff-Tilford & Gregory Tilford, BowTie, 1999; ISBN: 1-889540-46-3
The Illustrated Book of Herbs, Gilda Daisley, American Nature Society Press, 1982; ISBN: 0-517-40027-8
Magical Herbalism, Scott Cunningham, Llewellyn, 1982; ISBN: 0-87542-120-2
Medicine Grove, Loren Cruden, Destiny Books, 1997; ISBN: 0-89281-647-3
Wild Medicinal Plants, Anny Schneider, Stackpole Books, 1999; ISBN: 0-8117-2987-7

Resources:
Companion Plants, www.companionplants.com plants, seed
Crimson Sage, http://www.crimson-sage.com Plants
The Rosemary House, www.therosemaryhouse.com tincture
Wood Violet Herb Farm, www.woodvioletherbfarm.com

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