Nutritious Pumpkins and a Waste Problem at Halloween

Pumpkins are an enjoyable part of fall.
Image by pixel2013, public domain license

Carving a pumpkin is an essential component of Halloween for many people. Huge containers of the fruits are currently being unloaded in my local supermarkets or placed in a strategic place for customers to explore. Visiting a pumpkin patch to choose the perfect fruit is a fun event for children. A problem arises after Halloween, though. What do we do with all the pumpkins? For many people, the answer is to throw them in the garbage. This is a waste of food because they are nutritious fruits. It’s also bad for the planet when pumpkins collect in a landfill. They don’t decompose properly in this location and they produce methane. Methane is a greenhouse gas that contributes to climate change. 

Pumpkins contain important nutrients. The fruit is a superb source of beta-carotene, which our body converts into vitamin A. Beta-carotene and other carotenoids give pumpkin flesh its rich orange colour. The fruit is also a good source of vitamin C, riboflavin (or vitamin B2), vitamin E, potassium, copper, manganese, and dietary fibre. It contains smaller but still beneficial levels of many other nutrients. It’s very low in fat. Like all foods from plants, it contains no cholesterol.

I sometimes use canned pumpkin as a replacement for fat in recipes. It works well and adds extra nutrients, though the levels of some of them are reduced by the heat of cooking. I also eat the canned fruit throughout the year as dessert. I like to buy unsweetened pumpkin puree and then if I choose to sweeten it use a method that I prefer. Pumpkin seeds are another tasty and nutritious treat. They are a great source of protein, magnesium, zinc, and other minerals. 

Halloween lanterns
Image by rescueram3, public domain license

Several varieties of squash are known as pumpkins. Most belong to the Cucurbita pepo species. The different cultivars of the species can look like vastly different vegetables. The ones grown for Halloween jack-o'-lanterns may not be the tastiest type. Buying a sweeter and tastier kind means that the flesh can be eaten while the rind is used for decoration. It's a shame that a nutritious fruit is discarded, but it would be an even greater shame if its disposal harmed the environment. Composting the rind and any unwanted flesh after Halloween would be better for the environment than throwing the fruit in the garbage. It’s recommended that the pumpkin is smashed before it’s composted at home.

In Metro Vancouver, where I live, food and yard waste can be placed in green bins provided by the city and are collected weekly for composting. My city’s recycling depot sells home composters for a reasonable price. Metro Vancouver Solid Waste Services says that more than thirty percent of the material sent to local landfills is compostable. They also say that the green bin system in the area is helping the problem, however.

Some communities hold pumpkin-smashing events after Halloween. I've never attended one, but they sound like fun. The remains of the fruit are often taken to a local compositing facility after the event. Sometimes people smash the pumpkins, but in one event in British Columbia the pumpkins are dropped from the top of fire ladders. Entertainment followed by composting sounds like a great combination.

Large pumpkins
Image by Capri23auto, public domain license

If a family has access to similar services or events to the ones described above or if Halloween pumpkins are accepted for composting in a nearby location, I think it’s important to take advantage of the situation (if this is possible). It’s hard to confirm some of the statistics that news sites publish, but there seems to be widespread agreement that many pumpkins are wasted at Halloween and end up in the garbage. The world’s pumpkins are probably not as serious a contributor to climate change as many other factors, but every effort to help the environment can be valuable.

References

• Nutrients in pumpkins from Self Nutrition Data
• Nutrients in pumpkin seeds (roasted and without salt) from Self Nutrition Data
• How to keep your Halloween pumpkins out of landfills from the CBC (Canadian Broadcasting Corporation)
• Pumpkins are wasted at Halloween from Science Alert

The Groundcherry and CRISPR Manipulation of Genes

The groundcherry (Physalis pruinosa) is an interesting plant with a flavourful fruit and potential benefits for humans. Unfortunately, it has problems as an agricultural crop. It isn't easy to grow and the fruit tends to drop to the ground before it's ripe. This tendency and the small size of the fruit gave the plant its common name. A team of U.S. researchers has successfully altered some of the features of the plant with a method of gene editing known as CRISPR. This could be helpful in creating a new food crop for humans.



Photo credit: Physalis pruinosa by Carstor, CC BY-SA 3.0 license

The Groundcherry Plant

I've never tasted a groundcherry, but it sounds like an intriguing fruit. The flavour is said to be both sweet and sour and to contain elements of pineapple, vanilla, and tomato. It's not as sweet as some popular fruits, however. The smell of the fruit is said to be "intoxicating."

The groundcherry plant belongs to the family Solanaceae, which is commonly known as the nightshade family. Tomatoes also belong to this family. Some other members of the genus Physalis are known as groundcherries as well, so when reading about the fruit it's important to check the species that is being discussed. The members of the genus are known for the papery husk or capsule that partially or completely surrounds the fruit. The capsule is derived from the calyx of the flower. A popular ornamental plant in the genus (Physalis alkekengi) is known as the Chinese lantern plant. Its orange capsules are attractive and much admired.



Photo credit: Chinese lantern plant by Shu Suehiro, CC BY 3.0 license

A Basic Introduction to CRISPR

CRISPR technology arose from an observation in certain bacteria. The bacteria had developed a method to cut and destroy strands of viral DNA (deoxyribonucleic acid) that invaded the cell. The process involved a bacterial enzyme known as Cas9. A piece of bacterial RNA (ribonucleic acid) joined to a specific location on the viral DNA and then the enzyme broke up the DNA.

The bacterial system was reminiscent of own immune system because it "remembered" the virus attack. If it was infected by that type of virus again, it produced the appropriate RNA to find and bind to the correct region on the DNA so that Cas-9 could break it up.

Researchers released that they could use a similar technique to remove a section of an organism's DNA in a specific location and then insert a gene of their choice. A gene is a section of DNA that codes for a particular protein. The code is how genes control the characteristics of an organism.

Scientists create a piece of guide RNA that binds to the area of DNA that is of interest. The Cas-9 enzyme then breaks the DNA in that area. The scientists use the cell's DNA repair mechanism to insert the desired genetic material into the broken area and repair the break.

CRISPR stands for Clustered Regularly Interspaced Short Palindromic Repeats. The gene-editing technique is sometimes referred to as CRISPR-Cas 9. Understandably, the process is worrying some people because it appears to be such a precise and efficient way to alter the genes of an organism. Genetic modification of any kind requires great care. It could have great benefits if done responsibly, however.

Modifying the Groundcherry Genome

By using CRISPR and their knowledge of the tomato genome, the researchers have created groundcherry plants that have a more compact form (and therefore are more manageable by growers) and that produce fruits in clusters instead of singly. In addition, they have been able to create larger and denser fruits. They haven't yet modified the taste, but that's their next goal.

Plant growers can use selective plant breeding techniques to develop desirable features in cultivated plants. Changes that make the groundcherry a better crop for humans could take a very long time, however. CRISPR is much faster and should produce new fruit to eat quite soon.

Photo credit: Flower of Physalis coztomatl by Carstor, CC BY-SA 3.0 license

Feeding Hungry People

At the moment, the groundcherry is said to be an orphan crop. An orphan crop is cultivated on a very small scale or is used for subsistence. Problems such as a low yield or quick decay once it's harvested prevent it from becoming a mainstream crop. This is a shame with respect to the groundcherry because it's said to be a nutritious fruit.

The groundcherry research could be important. A professor of nutrition at New York University is impressed by the recent research, but she points out that producing larger quantities of nutritious food is not the only requirement for feeding the world. Problems such as the existence of war and the lack of transportation to move food crops to where they are required need to be solved. Preservation of food during transport and before distribution is also a concern.

As the Earth's population grows and the need for quickly grown and nutritious plants increases in order to feed hungry people, CRISPR could become very important in improving crops, whether we like it or not. 

References

CRISPR basics from John Hopkins School of Medicine

What are genome editing and CRISPR-Cas 9? from the U.S. National Library of Medicine, National Institutes of Health (NIH)

Groundcherries: A modified fruit you may want to try from CNN

An orphan crop that could be the next strawberry from the Howard Hughes Medical Institute 

Angelica - An Interesting and Useful Culinary Herb

Angelica is an aromatic culinary herb that is also used in folk medicine. The herb has the intriguing scientific name of Angelica archangelica, which reflects one of two traditions. One is that the herb blooms on the feast day of Archangel Michael, or Michaelmas, which falls on September 29th in the modern calendar. Another is that the Archangel first informed humanity about the plant's medicinal uses.

Most people that have heard of angelica probably think of it in the form of candied stems, which are used as cake and pudding decorations. The plant can also be used as a vegetable and as a flavouring agent. Its pleasant scent and flavour are very nice additions to food.

The Angelica Plant

Angelica archangelica
Photo by Christian Fischer,
CC BY-SA 3.0

Angelica belongs to the Apiaceae family, which also contains parsley, dill, fennel, carrot and celery. Chinese angelica or dong quai belongs to the same family. 

Angelica is a tall plant that can reach a height of six feet or more - sometimes much more. Its stem is hollow and ridged. The plant has compound leaves with toothed leaflets. The leaves are bright green and shiny.

The small yellow, white or pale green flowers of angelica are born in a structure called an umbel. In an umbel, the flowers are located on the ends of short stalks (or pedicels) that all branch from the same point on the flower stem. The pedicels look rather like the ribs of an umbrella that has been turned upside down. The fruits of angelica are small, yellow-green and oblong.

Angelica is native to Northern and Central Europe and to Asia but has been introduced to other areas. It grows in both a wild and a cultivated form and requires moist soil. The plant is a biennial and flowers in its second year.

Culinary Uses of Angelica 

The roots, stems, leaves, flowers and seeds of angelica are all edible. Of course, it's vital to be absolutely certain of a plant's identity when foraging for wild plants. This is very important when a person is searching for wild angelica. The Apiaceae family contains poisonous plants as well as edible ones. 

Angelica leaves
Photo by Doronenko,
CC CY 2.5

Fresh angelica is used as a raw salad green or as a cooked vegetable. The leaves are added to fish, poultry, savoury stews and soups. They are also added to stewed fruit dishes, such as those containing plums, rhubarb or gooseberries, where they reduce tartness and the need for sugar. The oil in the roots and seeds is used to flavour liqueurs, jams and jellies. The stem is boiled with sugar to make a candied cake decoration or a sweet treat.

Health Effects of Angelica

Angelica was once used as a protection against harmful spells and as a cure-all for disease. Today a tea made from the plant's leaves is said to relieve digestive upset. This claim hasn't been scientifically proven, although there are suggestions that it may be correct. It's important that anyone who wants to eat an edible herb in more than food quantities checks with their doctor first, however. Some plants contain chemicals that interfere with certain medications or aren't suitable for people with certain medical conditions.

Another thing to watch out for with plants belonging to the genus Angelica is that they contain chemicals called furocoumarins. These chemicals increase the sensitivity of the skin to sun damage when they come into contact with the skin and may cause dermatitis at the same time.

Even when it's not being used medicinally, angelica is a very nice herb for a garden or a kitchen. Herbs can add interest and flavour to foods and may have health benefits, too. I love adding them to my food.

Garden Sorrel Uses and Precautions

Sorrel is a garden or pot herb that has much to recommend it, although precautions may be needed when using the plant for food. The leaves are juicy and have a sharp, tangy taste. The tangy sensation is created by the presence of oxalic acid. The young leaves have a mild lemony flavour and are very appealing. They have been appreciated since ancient times.

The garden sorrel is also known as spinach dock, common sorrel or sorrel. Its scientific name is Rumex acetosa. It's both a wild plant that grows on grasslands and a cultivated one that grows in gardens or in containers indoors. Sorrel is native to Europe and Asia but has been introduced to North America.

Garden sorrel
Burschik, CC BY-SA 3.0 License

The garden sorrel has a red-green stem and green, elliptical or arrow-shaped leaves. The lower leaves are attached to the stem via a stalk, or petiole, while the upper leaves generally have no petiole. The leaves are rich in potassium, magnesium, vitamin C and beta carotene, which is converted to vitamin A in our body.

The flowering stems of garden sorrel are tall and bear small red flowers. In places where sorrel grows abundantly, a field may look red during the flowering season due to the presence of numerous sorrels in bloom.

Sorrel leaves are used in many ways. They are eaten raw in salads, steamed or boiled to use as a vegetable and pureed to make a soup or a sauce. The leaves are also added to stews, pies, mashed potatoes and sandwiches. They are a great seasoning for egg, fish, poultry and meat dishes.

Flowering sorrel
Ivar Leidus, CC BY-SA 3.0 License

Oxalic acid is poisonous in excess. This is why rhubarb stems are edible but rhubarb leaves aren't. The leaves contain too much oxalic acid to be safe. Whether or not oxalic acid in other plants should be restricted in the diet is a controversial topic.

Oxalic acid isn't poisonous in plants such as sorrel. However, questions have been raised about whether people with a tendency to develop calcium oxalate kidney stones should eat foods high in oxalic acid or a closely related chemical called oxalate. (Oxalic acid and oxalate are interconvertible). The question isn't easy to answer, because foods high in oxalic acid or oxalate don't necessarily increase the level of oxalate in the body or urine. Another problem is that other factors in the diet beside the ingestion of foods high in oxalic acid are known to affect the body's oxalate level.

Steaming or boiling leaves reduces their oxalic acid content.  Younger leaves generally have less oxalic acid than older ones. Of course, a person should follow their doctor's advice if he or she recommends that they reduce the amount of oxalic acid and oxalate that they eat. For many people, though, sorrel leaves in small to moderate quantities are a lovely addition to the diet.

Genetically Modified Purple Tomatoes With Anthocyanins Created

Berries; public domain photo by Petr Kratochvil

Foods like blueberries, blackberries, plums and red cabbage contain purple pigments called anthocyanins. These pigments are antioxidants and are believed to reduce cancer risk, decrease inflammation and help prevent cardiovascular disease. Researchers from Britain have used genetic engineering techniques to create purple tomatoes that make anthocyanins.

The new tomatoes are reportedly identical to red varieties apart from their color. The researchers say that they wanted to create purple tomatoes becauses tomatoes are more widely eaten than other foods containing anthocyanins. They hope to improve the nutritional content of all tomato-based foods, including pizza sauce and tomato juice.

The purple tomatoes actually look maroon or a very dark purple in photos that I've seen. They were created by adding a gene from a snapdragon plant to tomato plants. Genetic engineering is sometimes a controversial topic and can provoke strong feelings on both sides of the argument. It can have important benefits, however, such as the production of insulin by bacteria for diabetics, and it's becoming more common as the technology improves. 

The harvested tomatoes have been turned into juice and their seeds have been burned to prevent contamination of the environment. Although the research was run by British scientists, the tomatoes were grown and harvested in a Canadian greenhouse, reportedly because the country is "more supportive" of genetic engineering experiments than Britain. The juice will be tested on humans to see if it has health benefits.

The Broad-Leaved Arrowhead - A Beautiful Wetland Plant

A leaf of broad-leaved arrowhead or duck potato
Photo by Linda Crampton

The broad-leaved arrowhead (Sagittaria latifolia) is a wetland plant that is most notable for its very large, arrow-shaped leaves and its edible tubers. One of its alternate names - and my favorite - is duck potato. Many waterfowl eat duck potato tubers, and so do beavers, muskrats and some humans. The plant’s other names are Indian potato, wapato and broadleaf arrowhead.

Duck potato is native to North America. There is a small stream near my home with a large cluster of plants growing beside it. Duck potato also grows in the shallow parts of lakes, in swamps and even in ditches. It's generally found in large groups with other duck potato plants instead of growing on its own.

The leaves of bread-leaved arrowhead may be more than a foot long and up to eight inches wide. They have a very distinct arrowhead shape as well as prominent veins. The small flowers have three white petals. The center of the flower is yellow (male) or green (female). The flowers are arranged in whorls on a tall flower stalk that extends as far as a foot above the leaves. The male flowers are generally located on the upper part of the flower stalk and the female flowers on the lower part. The plant as a whole may reach a height of four feet.

Flowers of Broad-Leaved Arrowhead
Photo by Robert H. Mohlenbrock and the USDA,
public domain license

The tubers of duck potato are produced on underground rhizomes or runners.  The round structures can be felt by dipping hands into the water or mud where the plant is growing and running the fingers along the rhizomes. The tubers will float to the surface once they are freed from the rhizomes and the mud. In the past, First Nations ladies reportedly removed the tubers with their toes as they waded through the water. The starchy tubers can be eaten raw, but they taste bitter in this form. Like grocery store potatoes, they can be boiled, fried, roasted and baked. They have a pleasant taste when cooked.

If you want to try eating collecting and eating duck potatoes, it's important to take some precautions. When harvesting wild plants, a forager must be very careful to identify plants correctly, collect them in an unpolluted area and avoid destroying or damaging all the plants in the area.

Broad-leaved arrowhead is a perennial. Flowers are produced in summer and tubers are ready to collect in the fall. In the late fall the leaves turn yellow and die (at least in my part of North America), but fresh leaves appear in the spring.

Duck potato is an attractive and interesting plant. Some people plant it beside a garden pond or stream so that they can enjoy its presence every day. The plant grows vigorously when it's in a good habitat, however, and may need to be controlled. In fact, it's sometimes considered to be an invasive species.