Almond (Prunus Amygdalus dulcis, A amara)
Folk Names: Almande (from the French spelling Amande), Barbary Almond (mixture of sweet and bitter, also called Sicilian Almonds), Greek Nuts, Jordan Almond (sweet), Shakad (Hebrew), Valentia Almond (sweet)
Description: The almond is grown in California, S. Europe, and the Mediterranean but are native to the warmer areas of western Asia and North Africa. It was introduced to Europe sometime between the 6th and 5th centuries BC, probably by the Romans. The almond was not cultivated in England before 1562 however. Almonds are in the same family as roses cherries, and peaches. It is in fact very closely related to the plum with which it has sometimes been crossbred or hybridized.
The bitter almond, A. amara, is native to China. It dislikes frost, especially late frosts and high winds but is tolerant of poor soil. It does best in well-drained, humusy soil. The bitter almond grows from twenty to thirty-three feet. The trunk is twisted with very dark bark, cracked into small scales. The branches are thorny. The leaves are lanceolate and grow on long stalks. They are up to five inches with many rounded teeth along the margins. The flowers appear long before the leaves in young trees, and just before the leaves in elder trees. They are white toward the tips, growing pink as they near the base, and up to 2 in across, with a reddish calyx. The flowers may appear singly or in pairs on short stalks. The yellowish-green fruits appear on downy oval drupes, slightly furrowed along one side. The fruit is hard and juiceless, a dingy red tinged green, looking like an unripe apricot. When the fruit is fully ripe, it splits and one to 2 edible seeds drop out. The flattened, ovoid shell is a yellowish buff color and is pitted with small holes. It is usually quite fibrous. The soft-shell almond is thin and friable, while the hard-shell almond is hard and woody. The seed is round at one end and pointed at the other and is covered in a thin, brown coat. Bitter almonds are considerably less regular in form than their sweet relatives.
The leaves of the sweet almond, A. dulcis, are also lanceolate and finely serrate on thorny branches. The flowers of sweet almond are entirely pink. They are large, though not so large are the bitter almond, and usually paired. Botanically however, sweet and bitter almonds are considered only variations of one type.
Effects: strong
Planet: Sun, Mercury, Jupiter Zodiac: Virgo
Element: Air
Associated Deities: Artemis, Attis/Adonis, Cybele, Hecate, Hermes/Mercury, Phyllis, Thoth, Zeus
Traditions:
The almond may have been the tree of life in some older Hebrew cults. Its wood formed the rod used by Aaron. Branches of flowering almond are still carried to synagogues on great festivals. It is mentioned in the scriptures as one of the best fruit trees of the Canaanites. The Hebrew name, shakad, which means “hasty awakening” or “to watch for” may be derived from the early blossoming of the tree in January, heralding the awakening of the world.
Almond is an emblem of hope and fidelity associated Phyllis in Greek legend. Phyllis was a Greek princess, the daughter of king Sithon of Thrace. She was to wed the Greek Prince Demophoon, son of Theseus and Phaedra. After many years of waiting for her prince, she hung herself and was transformed into the almond tree by the sympathetic gods. When Prince Demophoon finally arrived, he cried at the sight of the tree, embracing it. At this show of affection, the tree bloomed.
Attis was conceived by virgin Nana by swallowing an almond (or a pomegranate seed)
The almond was an important article of commerce in medieval times in central Europe. In Shakespeare’s time, “an almond for a parrot” was a simile for temptation. He used this reference in Troilus and Cressida: “A parrot will not do more for an Almond.”
The oil may be used in place of olive oil for anointing yourself or your tools. The powdered bark or oil may be added to loose incenses. Offerings of almond flowers, bark, or twigs may be placed on the altar, especially at Candlemas and Beltane according to some sources. The wood maybe used in wands (especially love) and divining rods.
Magic:
The wood of almonds is an aid to finding hidden treasure (see above). The nuts or wood may also be carried in the pocket for this purpose. The nuts, leaves, and wood are used in prosperity and money spells. Finding two seeds in one shell is an especially lucky (monetary) and fertile talisman. Add almond to handfasting rituals.
Climb an almond tree to ensure success in business ventures.
The nuts may be eaten to cure or combat fevers and also for wisdom. Plutarch suggested eating the almond against drunkenness. Eating five before drinking would prevent intoxication and hangover. Try using them in other spells against alcohol.
Known Combinations:
Culpeper suggested sweet almond oil mixed with Honey, Licorice powder, Rose oil, and white Wax as a remedy against failing sight. He also mentioned almond butter mixed with honey and Rosewater and eaten with Violets. This was to be eaten by students to “rejoiceth the heart” and “comforteth the brain.” Mixed with Honey, he suggests a mash of bitter almonds for the bite of mad dogs.
Medical Indications: Parts Used : nut
Almond meal makes a good cleansing facial scrub for oily skin. The oil (of sweet almonds only if used externally) or the milk can also be added to facial cleansers for oily skin. At the same time, the oil is considered a good treatment for chapped hands and is employed in soaps.
Almond milk and the oil are sedatives and are also used in cough remedies. If the almond milk is made with barley water, this may be for kidney and bladder disorders, including stones. If you must take castor oil, almond milk can make it more palatable. Six or eight almonds, pealed and eaten are sufficient to disperse heartburn.
Almonds are a source of B2, niacin, magnesium, phosphorus, and iron. In addition to containing almost twenty percent protein, they contain almost no starch. This makes them ideal for flour for cakes and biscuits for diabetics and convalescents.
Nutrition:
This is one of my favorite nuts. The sweet almond is cultivated more widely than its bitter cousin. Almonds are widely available for foods and for confections. Almond butter is well tolerated by diabetics as substitute for peanut butter. They may be used in whole form, broken or slivered, or ground to meal, all of which are ideal for diabetics.
They may be processed into a milk substitute. Pounded in a quart of water, an ounce of almonds is sufficient to make milk. Gum Arabic may be added as a fixative.
The oil is a clear or pale yellowish liquid, odorless with a bland, nutty taste. It is very similar to olive oil, and may be used as a pleasant substitute. The famous Macassar Oil consisted chiefly of oil of almonds (from bitter almonds), colored with Alkanet root and scented with oil of Cassia (relative of cinnamon). It is marketed as Almond flavoring or Spirit of Almonds and is used I confections and as a culinary flavoring. It is poisonous however and great care is exercised in its use.
For Almond cakes (17th century): 1lb ground almonds, 1/2 lb sugar, 6 egg whites, 2 tbsp flour: Mix almond meal and sugar together. Mix whites and flour together. Bake until done.
Mercantile Uses:
The leaves may be mixed with alum for a yellow dye. The wood is reddish and compact and polishes beautifully. The oil is used in trade as a lubricant for the delicate gears of watches, as well as an additive in soaps.
A dwarf variety, A. nana is used extensively along the lower Danube for landscaping. Almond producing countries are primarily Spain, Portugal, the South of France, the Balearic Islands, and Morocco.