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HEALING HERBS: More curious about jamoons

ANNETTE MAYNARD-WATSON, [email protected]

HEALING HERBS: More curious about jamoons

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I AM WRITING THIS ARTICLE admiring nature and listening to the sea from my luxurious apartment. I am on a relaxing staycation.

I took the time to reflect on my life and to create thoughts for more love, knowledge and happiness to flow as I pen these weekly articles for readers.

I am ecstatic that some continue to ask about silent doctor jamoon. I am glad that this fruit is springing to prominence and we all should try to taste the juice before our Independence celebrations.

Readers are still asking about the location of jamoon trees to identify the fruit. I am sharing the information as it pours in.

Last week I had some very pleasant experiences. I was having fun with the children at Sharon Moravian Bible camp when a little boy said: “Mrs Maynard-Watson, we have two lovely jamoon trees at Sharon Primary.” They are indeed lovely. My son said there are ‘nuff’ trees behind The Alleyne School.

Mr Blenman sent me this email: “There are also jamoon trees located at the corner of Edgecumbe and Carrington roads on the below side just before Edgecumbe plantation. One is also in Sunbury Tenantry.” I also heard that the guys by the roundabout by St Thomas Parish Church sell jamoon juice. I was also informed that St John has jamoon trees between the road to Bath and the satellite dish.

We cannot leave out Christ Church. An ardent reader said there are jamoon trees at The Deighton Griffith School. I just love the people who read this column; they are kind and in control of themselves.

Furthermore, the juice is commercially sold, but I am sharing this jamoon juice recipe with you from the Stabroek News online newspaper: by Cynthia Nelson.


Equal parts jamoon and water (6 cups jamoon, 6 cups water)

1 teaspoon whole all spice berries

1 (3-inch) piece cinnamon stick

3 whole cloves


1. Wash jamoon, drain and add to a large bowl.

2. With clean hands or gloved with latex gloves, squish the jamoon.

3. Add water and spices to a pot and bring to a boil. Let boil for two minutes.

4. Pour boiled water and spices into the bowl with mashed jamoon, stir and cover and let steep overnight

5. Strain juice after overnight steeping. Using clean hands, squeeze excess juice from pulp.

6. Pour juice into bottle and refrigerate (optional – sweeten to taste).

Finally, the promised interview will be featured next week.

 Annette Maynard-Watson, a teacher and herbal educator, may be contacted via [email protected] or by telephone 250-6450.

DISCLAIMER: It is not our intention to prescribe or make specific claims for any products. Any attempts to diagnose or treat real illness should come under the direction of your health care provider.


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