The Performing Pear
Almost every old home place in East Texas will have an old Pear Tree growing around it somewhere. It was a steady source of late-summer/fall fruit and tons of pear butter for the winter.
Did you know that the pear is one of the only fruit trees that you can pull the fruits from up to a month before it ripens, lay the fruit out on the counter, and have it finish ripening right there in your kitchen?
But today we are talking mainly about the leaves of our fruit trees. Pear leaves have been brewed into teas to soothe an inflamed or irritated throat and help with inflammation of the throat, mouth, and upper digestive system. (Psst! It acts as a mild anti-inflammatory anywhere in the body, actually.) We now know that these leaves also provide antioxidants. People would pull and crush fresh leaves, or use dry leaves in the bath, to soothe minor skin irritations. They would also drink a warm cup of pear leaf tea to clear mucus from the throat, coating a throat that was raw and dry from an irritating cough. Today we take a supplement called quercetin to help fight cell damage from toxins; our ancestors used pear leaves to get their quercetin.
Ayurvedic Medicine uses pear leaf quite extensively to cool an overheated body in the summer or during a fever, to support the digestive system (it is a mildly bitter tonic), to boost cardiovascular health (as an anti-inflammatory), and to enhance immune health. They even use it in cooking for both flavor and health benefits!
Add to that, many cultures drink the tea to help regulate their blood sugar.
Pear Trees not only grow in many, many regions of the world, but have been used in most of them as a medicine! China, Korea, Native American cultures, and most European countries have included Pear Leaf Tea in their traditional medicine repertoire.
Blood sugar regulation is one of the most widespread and well-documented uses. It was first reported in Korea, but has since spread worldwide.
I meant it was used as a mild bitter for digestive actions. Many people, including me, find them to be slightly sweet, tasting vaguely like the pear fruit itself. It’s a hard flavor to describe, and everyone describes it just a little bit differently. Some find it earthy, some grassy; none, however, report it as being “bad”.
For fresh leaves, tear from two to five leaves into pieces and cover with hot water. Steep 5-10 minutes. Taste before deciding whether you need to sweeten. Many people find they don’t need to add sweetener to enjoy this tea. For dry leaves, use 1-2 teaspoons of dried crumbled leaves per cup.
C. Shaw
Liability Disclaimer
The information provided in this article is for educational and informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always consult with a qualified healthcare provider or licensed physician before using any herbal remedies, supplements, or alternative treatments, especially if you are pregnant, nursing, have a pre-existing medical condition, or are taking any medications.
Herbal remedies can interact with prescription drugs, cause allergic reactions, or have side effects that vary from person to person. The author and this blog do not claim that any herbs, recipes, or practices discussed will prevent, treat, or cure any disease or health condition.
All content is based on traditional use, general knowledge, and/or personal experience. Results are not guaranteed. The author and this website assume no responsibility or liability for any errors or omissions, or for any damage or injury (including but not limited to direct, indirect, incidental, consequential, or punitive damages) that may result from the use or misuse of any information presented here.
By reading and using this information, you agree that you do so at your own risk. The author and blog owner explicitly disclaim all liability for any loss, damage, or adverse outcome related to the application of the ideas or information contained in this article.
For additional information, see the following links:
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.