Tag: empacho

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Quelite : Anis de Chucho : Tagetes micrantha

This plant is often called Tagetes filifolia. They are similarly flavoured and can be used interchangeably both culinarily and medicinally. Anís de chucho, anisillo (Central Mexico, San Luis Potosi, Durango, Chihuahua, Michoacan – more specifically Patzcuaro), anis de campo (Michoacan), anis de suelo (Guerrero), Tanix’ ch’ian (Motozintla, Chiapas), yuku anís (Mixtec), licorice marigold, Anise marigold (Southern Baja), putsut, putzuti (Lascurain-Rangel et al 2022) Tagetes micrantha … Continue reading Quelite : Anis de Chucho : Tagetes micrantha

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Quelite : Anís de campo : Tagetes filifolia

Tagetes filifolia The Latin Tagētes is derived from the name of the Etruscan Tages, born from the plowing of the earth.The species epithet, filifolia, is derived from the Latin, filum “thread” and folium “leaf” and describes the plant as having thread-like leaves According to a legend, Tages was a wise child who sprung up from the freshly ploughed earth. Later he taught Etruscans divination.Cicero reports … Continue reading Quelite : Anís de campo : Tagetes filifolia

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Curanderismo, Herbs, History

Acocoxochitl : The Dahlia

acocoxochitl : (Nahuatl) “flower of hollow stems with water” – atl (water), cocotli (tube) and xochitl (flower) also called Chichipatli : (Nahuatl) “bitter medicine” – chichic (bitter) and patli (medicine) (1) an alternative translation is “dog medicine” chi (dog) and patli (medicine/medicinal herb) (Bye 1986) (Simeon 1984). It is sometimes said that chichimeca people are called “dog” people (although it is likely closer in translation … Continue reading Acocoxochitl : The Dahlia

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Curanderismo, Herbs, Native Plants, The Kitchen

Quelite : Alache : Anoda cristata

from nahuatl alaztic (or alactic) meaning slippery. This no doubt refers to the mucilaginous baba (1) common to the Mallow (2) family. Synonyms. Anoda hastata Cav., Sida cristata L., Anoda triloba Cav., Anoda dilleniana Cav. Also calledCrested anoda, spurred anoda, malva, malvilla, malvarín, bimalva, malva de castilla, malva cimarrona, malva abrisca, malvavisco (marshmallow), panelita, quesitos, quesillo, amapolita azul (blue poppy), amapola silvestre (wild poppy), amapolita … Continue reading Quelite : Alache : Anoda cristata

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Curanderismo, The Kitchen

Tequesquite

or tequexquite (from Nahuatl tequixquitl) tetl: stone, and quix-quitl: sprout, sprouting stone. Quixquitl has also been said to translate as “foaming/efflorescent” (1) (Parsons 2001) or “something that comes out by itself, that floats” (algo que sale por sí mismo, que flota). Also called : sal de tierra (land/earth salt), sal de laguna (lagoon salt) Tequesquite is a natural mineral salt containing compounds of sodium chlorate, … Continue reading Tequesquite

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Curanderismo

Empacho

Curanderismo and its practices are used to treat an illness of the gastrointestinal tract called empacho. It is considered to be a blockage or an infection in the intestines that can result from either physical or emotional/mental causes. Empacho can be indicated by any number of gastrointestinal symptoms such as stomach cramping, intestinal gas, loss of appetite, vomiting, diarrhoea and/or constipation. This illness can impact … Continue reading Empacho

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Curanderismo, Herbs, The Kitchen

Quelite : Mexixquilitl

Mexixquilitl (as L.virginicum) also called lentejilla The picture above depicts a plant from the tropaeolum genus. These are commonly known as nasturtiums. The leaves of the nasturtium are edible and have a “peppery” bite to them. The Tropaeolum genus is native to Central and South America and were introduced into Europe from Peru by the Spanish. Nasturtiums received their common name because the produce an … Continue reading Quelite : Mexixquilitl

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