Migraines, allergies, asthma, anxiety, and stress

Several years ago, while researching medicinal plants that could be of value in treating disorders of the central nervous system, I came across a couple of species in particular that drew my attention. One was Ternstroemia sylvatica, and the other was Thryallis gracilis. In this month's column, I will focus on T. gracilis, or as it is commonly known, Calmantina.
Calmantina is one of those herbal medicines that have been used by indigenous people for centuries. It has many traditional uses including to treat wounds, rashes, and boils, for reducing lower back pain and to strengthen the back, as well as to treat nervous conditions, panic disorder, anxiety and stress. It is used both externally, to treat skin conditions, and as a tea. The herb is considered anti-asthmatic, anti-convulsive, analgesic, nervine, and calmative. Additionally it is used to treat Parkinson's disease, disorders of the uterus, menopause, rheumatism, severe nervousness, epilepsy, insomnia, pollinosis, allergic rhinitis, allergies, headache, migraines and sinus headaches. It is also useful in treating drug and alcohol withdrawal and hysteria. Calmantina has an interesting secondary effect that some people experience. When it is taken before bed, users often report experiencing more dreams than they normally do, often with greater detail and vivid color. Due to this dream-enhancing property, it is sometimes called Temikipajtli, or literally, "Dream-medicine," in the Nahuatl language.
Based on my own experience, Calmantina is an effective herbal remedy that can be of benefit for several conditions. Here in South Texas, we have frequent periods of high pollen counts, which adversely affect many people. For those who suffer from seasonal allergies, these allergens can cause sinus headaches, stuffy and/or runny noses, and migraines. I know individuals that suffer from frequent migraines, who have experienced reduced episodes by taking Calmantina. Due to Calmantina's soothing effect, it also seems to be of significant benefit for individuals who are stressed or overwhelmed with the pressures of day-to-day life. Since it mildly depresses the central nervous system, it should not be used in high doses, with alcohol, or with other medications of similar activity.
To prepare Calmantina as a tea, simmer about one tablespoon of the herb in a quart of water for about six minutes. Allow the tea to cool, then strain, and drink a glass or cup 30 minutes before meals, three times a day, or before bed as needed. A smaller amount of tea can be taken, depending on how much is required for the desired effect. For external use, the tea can be made stronger. If using a tincture of the herb, use 10-20 drops in a small amount of tea, juice or water, three times daily, before meals or before bed as needed.
That will cover it for this month. As always, consult with your physician before using any herbal remedies. For questions or comments on this column, I can be reached via e-mail at glorioso@netscorp.net. For more information on herbal medicine in South Texas, go to www.laredos.com and click on "The Medicine Man" column or the "Medicine Man Archives" for a collection of articles.

If you have cast a glance in the direction of the monte lately, you may have noticed that the tunas and the pitayas are also still ripening. For those of you reading this outside of South Texas, I am talking about the prickly-pear cactus fruit and the strawberry hedgehog fruit out in the brush. The fruit is quite tasty and is high in protective anti-oxidants, which are good for the eyesight, capillaries, and the prostate gland as well. So, if you are so inclined to make jelly, I have included my recipe for prickly-pear jelly. It is not all that hard to make, and it makes a good gift, especially for friends and family that live north of cactus country.

South Texas Prickly-Pear
Cactus Jelly

Yield: 1 quart prickly pears will make about 5 cups of jelly

Harvest about one quart of prickly pears (tunas) to make 2 and 1/2 cups of juice. Use tongs or protective gloves when harvesting them to avoid the cactus spines. Include some fruit that is under-ripe to add pectin for the jelling process. Clean pears with a stiff brush, rinse, slice length-wise, and put into a large pot or kettle. Don't worry about the thousands of little tiny spines called glochids that you didn't remove. They will be filtered out later. Add just enough water to cover the fruit. Bring to a boil, then reduce heat, cover, and simmer till fruits are tender and soft. This is necessary to extract all of the flavor and pectin.
Press fruit through a colander or strainer and then strain juice through a double layer of cheesecloth or filter paper. Allow juice to settle overnight to make a clear jelly. For each 2 and 1/2 cups of juice, add one package of powdered pectin. Bring to a fast boil, stirring constantly. Add 3 tablespoons lemon juice, and 3 and 1/2 cups of sugar. Bring to a hard boil for three minutes or until gel stage is achieved. To check for gel stage, periodically place a little bit of the juice into a large metal spoon and allow it to cool slightly. Then slowly pour the juice back into the pot and see if it pours off in sheets, not in drops. As soon as the juice is sheeting, it is ready to put into jars. Be sure to achieve good sheeting or the jelly may not set properly. If this happens, you can re-cook the juice to thicken it further. Remove the pot from the stove, and pour the juice into sterilized jelly jars or glasses. Apply seals or a layer of melted paraffin wax to jars.
If you have never made any type of jelly before, I recommend that you either read up on it and become familiar with the process, or get together with someone who has experience making jelly. Jelly-making is part science and part art. I will be interested in hearing from anyone that attempts to make the jelly. Have fun!