|Aug 15 - Bee and Anise-Hyssop|
Photo by: Kelly
Just before blooming, leaves and terminal shoots are harvested and then dried in the shade. The leaves are used in moderation due to their aromatic, bitter penetrating flavor in salads, meats, sauces, soups and custards. The Anon Al-Andalus provides a recipe for hyssop syrup to reduce fever, to strengthen the stomach, to augment the appetite, to prevent jaundice near the liver and to reduce certain types of dropsy.[Anon/Anderson. 1962:13:28:29 etc; Anón/Huici.1966: 505:275-276; Font. Plantas. 1999:492:694]
|Making the Syrup|
Photo by: Lord-Williams
HYSSOP SYRUP ADAPTED FROM ANÓN/HUICI AL-ANDALUS #505 JARABE DE "HISOPO," pp 275-276
1 oz hyssop
2 oz fennel
2 oz anise
2 oz grapes
1 oz melon seeds
1 oz cucumber
1 handful of figs
2 handfuls lavender
2 handfuls cilantro
2 oz skins from fennel stalks
2 oz skins from celery stalks
2 lbs sugar
Cover all the ingredients, except the sugar, with water. Cover the pot and gently boil until the ingredients are soft. Add the sugar. Cook until it becomes a syrup.
Drink 1 ½ oz. diluted in 3 oz. hot water on an empty stomach.
It relieves wet coughs, reduces brain shrinkage or damage, dissolves phlegm in other parts of the body and increase urine and menstrual flow
. . . . . page missing
with two ounces of hot water. Its benefits are in the various types of dropsy; it fortifies the stomach and prevents jaundice caused by a closed the liver, it augments the appetite, reduces fever, and is not harmful to those suffering from colds.
PERRY’S TRANSLATION INTO ENGLISH OF
ANON AL-ANDALUS SYRUP OF HYSSOP
...[gap: the upper third of this page is cut off]...
"prevents matter from coming down from the brain."(CP)