by Nathaniel Putnam Momordica charantia I recently had the joy of attending a conference called Medicines from the Edge down in Costa Rica. While I have experience with the flora of the rainforest, Costa Rica is the most biodiverse country in Latin America. From mountains stretching to over 10,000ft down to sandy beaches along the coast, the plants reflect a rich history that spreads across time and place. Among the old indigenous native species, there are invaders from Europe and new immigrants from the Caribbean Islands and Africa. One workshop reviewed over 60 medicinal plants that were mostly brand new to me. Still in one local park, I ran into familiar friends: dandelion and plantain; seeds that traveled on the boots of the Spanish. But outside that cultivated area, the vines, trees, and herbaceous plants become a raveled mess to untangle and explore more in depth. Fruit-bearing tree permaculture has expanded in these tropical regions of the world as our diet takes on a more global flavor. I can walk into a grocery store like a Whole Foods Market or Trader Joe’s and find 5 kinds of coconut water and coconut oil, along with juices from acai, noni, and mangosteen fruits. Down in Costa Rica, I recognized a bumpy yellow cucumber-like fruit called sorosi or karela but here in the the States, it is known as bitter melon. Anyone who has tried bitter melon knows of its “bite” and tasting this fruit is an adventure that requires a strong will and a strong stomach. Cleverly enough, the genus name,Momordica comes from the Latin word, momordi, meaning “to bite”, a reference not to the taste but to the shape of the leaves. Traditionally, the leaves and fruits are used in medicinal preparations but all parts of the plant can be used in various ways. Leaves: These can be brewed into a tea for when you are tired or have a stomachache from eating too many sweets. The tea can also be used for malaria, worms, and other parasites as well as tumors, bacteria and viruses. On occasion, a strong tea can be used to stimulate uterine contractions. The leaves are applied topically for scabies, rashes, eczema, sores and infections. Fruits: The red fruit is cooked in oil and added to tortillas. The fruit juice is harvested by crushing/mashing the fruits. This remedy is one of the most common used for high blood sugar across Latin America. Dosage: A traditional dosage for high blood sugar is the juice of 1-2 fruits consumed twice a day. If you can’t get fresh fruits or pods, use 1 cup of a leaf or whole herb decoction twice a day. At a similar rate, a 1-3 ml dose of a 4:1 leaf tincture can be used. You can also find bitter melon extracts in tablets or capsules; about 1-3 grams, twice a day. Scientific Verification: Research has shown that the plant has a mixture of saponins, peptides, and alkaloids that enhance the cells’ uptake of glucose, promote insulin release, and increase the effect of insulin. The plant contains proteins that inhibit guanylate cyclase, an enzyme linked to psoriasis and the growth of leukemia and cancer cells. A Word for the Wise: Like many bitter plants, bitter melon can be strong and effective. Toxicity is low but be respectful. Take caution before using this plant with anyone who is pregnant, breast feeding, or trying to get pregnancy. Similarly, diabetics should use with caution while monitoring their blood sugar levels regularly and adjust the dosage of insulin as needed. Bitter melon can increase the effectiveness of anti-diabetic and cholesterol-lowering drugs. A Final Thought: Some say that bitter melon does not take well to be cultivated and often grows better in the wild. A few folks that I spoke with talked about the wild and free soul of the bitter melon. If you are adventurous enough to try one, I suggest you let the plant do the talking. ![]() Nathaniel Putnam serves as the Educational Coordinator of the Medicinal Plant Program at UMass Amherst. He has traveled to over 15 countries and leads a field study course to Peru on the medicinal plants of the Amazon rainforest. He also writes about ethnobotany, with a focus on plants for mental health and use in psychotherapy. Nathaniel is co-founder ofPsymposia, a conference on the nature of psychedelic plants. Submitted by Felix Lufkin. Consider this an opportunity for an unexpected family reunion. Skunk cabbage is often framed as a nasty, stinky, swamp weed. Maybe we were victims of leaf attacks as kids. Maybe we just assume that any plant whose ecosystem role we can’t comprehend, that we don’t eat, that lives in shady, damp, boggy environments, and that smells unappetizing has no purpose, or at the very least, doesn’t inspire our interest. Truthfully, I didn’t know much about skunk cabbage until writing this piece – but it’s such a unique and interesting member of our local eco-family that it deserves more of our attention and respect. Skunk cabbage emerging in snow. It lives from Nova Scotia south to the Carolinas, west to the mid-west. As stated, it prefers slow moving woodland streams or bogs rather than the sunnier edges of faster rivers. It thrives in deep mud, forming big colonies in the woods. It’s a perennial in the Arum family, like jack-in-the-pulpit, or the famous, person-sized titan arums that stink up greenhouses from time to time. This is a strange and mysterious plant family with hood like flowers and often powerful medicines or poisons. Skunk cabbage is one of the first plants to emerge in the spring, as strange claw-shaped hoods with a bizarre, alien shaped flower inside. Strangely, skunk cabbage, like others in its family, is one of the few plants that can actually generate heat, up to 90 degrees warmer than the air temp, melting the ice and snow around each sprout so it can grow up above it. This can also help the flowers’ scent disperse as steam, and attracts pollinating flies and bees who can shelter in the warm flower. The early shoots are almost the only things that black bears break their hibernation fast on, until other foods emerge. Calcium oxalate crystals. Be careful!: Skunk cabbage, like jack-in-the-pulpit, produces calcium oxalate crystals in its leaves and other body parts. These small crystals are very sharp, like little glass ninja stars. When they touch our bodies’ tissue, especially mucous membranes in our mouths or stomachs, they get lodged and lacerate us – it is incredibly painful. These crystals make any part of skunk cabbage inedible raw. Nevertheless, it is, and has been used as, a food by many peoples. The crystals in the roots can be broken down only by VERY prolonged drying – 6 months or more, or are rendered harmless in the leaves by boiling in multiple changes of water. More information about preparing skunk cabbage for food, visit Arcadian Abe’s blog “Wild Cabbage”. Large skunk cabbage leaves. Leaves: These are crushed and used as a topical poultice for muscle, joint, arthritis pain or bruises. The leaves can be dried for 6 months, then cooked into a stew as emergency winter food (begin prep in the spring). The leaf shoots, which are white, thick, and hidden underground, can be boiled in changes of water to make a decent cooked veggie. (See link above). Roots: The roots of skunk cabbage are ‘contractile’, which pull the plants’ body deeper and deeper into the mud each season, extending the length of its leaf stalks. The tincture of the DRIED (see below) roots is an antispasmodic and nervine. It is used for menstrual cramps, bronchitis, intense coughs, both topically and internally, and topically for ringworm and possibly warts. For more information about its medicinal uses, see the Plant’s for a Future database site, Wikipedia, and this excellent Greenman Rambling blog post. Fruit of the skunk cabbage. Flower and fruit: The strange tropical-brain like fruit is a prized snack for bears – whose springtime scat is often found to be full of the peanut-sized, hard, pale and strange seeds. There’s nothing else that looks like it! ![]() Felix Lufkin teaches nature classes and wild edibles at K-12 schools and works with Help Yourself!, a project that plants public orchards and gardens in the Pioneer Valley. Help Yourself is currently running an Indiegogo campaign to raise money to plant more fruit trees and forest gardens locally. Felix also offers an on-site butchering service and instruction in central New England with Ape and Ape, Inc. Submitted by Felix Lufkin. White pine, Pinus strobus, is a tall evergreen tree native to the American north-east. It is easy to identify with its dark black / brown, deeply and widely furrowed bark, its straight trunk and upright aiming branches. White pine, like many other pines in the area, offers a number of different edible and medicinal uses. Since it is accessible year round, it’s a great friend of ours in the winter – when wild foods are more difficult to come by. White pine is a fast growing tree if given the opportunity. It often germinates and grows in large, uniform stands after fires clear patches in a forest. Most pines in the north east have been cut since European contact, though some old growth beings remain – while not as tall, they are the east coast’s version of redwoods, along with American chestnut – growing to at least 150 feet in height and 6 in diameter. How to ID white pine: Bark: White pine bark is dark black with a sort of frosted gray hue. It has wide ridges and deepish groves. It’s not scaly, or shaggy. The bark of the younger branches is quite smooth, with a greenish black color. Cones: White pine’s female cones are the familiar pine cones of the north-east, roughly the size and shape of medium cucumbers, and dark brown. The male cones are small, like small pickled gherkins – smaller than a baby carrot, and more dense. They are both less scaly than spruce cones, and much bigger than hemlock cones, which are just the size of grapes. Needles: White pine needles are in clusters of 5 and are about as long as a playing card. Just think of the five letters in W-H-I-T-E. Red pine needles, in contrast, are in bunches of 2, thicker, and as long as hot dog. Pitch pine needles are in bunches of three and can protrude from the trunk itself. Appearance: White pine has a distinctive, stately appearance, especially when viewed at a distance. It’s branches aim out and slightly upward, like a person with spread arms, lifted up and soaking in the sun. It’s easy to ID them on a ridge even miles away. Its branches are ‘whorled’ on the stem, meaning, many of them radiate out from a single part of the branch they sprout from – different than alternate oak branches, or opposite – aligned maple branches, for example. Whorled branches are somewhat uncommon. Food / Medicine uses: Edible needles: The needles are tasty, aromatic and sour. While a bit chewy, there’s no harm in nibbling them right of the tree for vitamins and some roughage. The lime-green new needles each spring are very tender, sour, and refreshing. Enjoy them! Otherwise, take a few handfuls of needles per quart of tea. You can boil water, pour over the needles and cover, or, to make a richer, more resiny and carb-rich tea, you can bring the needles and some thin twigs to a boil for a few minutes then let steep in the pot, also covered. They’re loaded with vitamin C and other minerals (4 or more times more than OJ – and what are we doing drinking orange juice in New England?!). They also make an excellent fortified vinegar. Inner bark: The inner bark, peeled like a pale, fibrous wonton wrapper off the outer (smooth and darker) bark, is a great survival food. It is rich in carbs. It will sustain you when other food sources are unavailable, though causes harm to the tree – so just use wind falls or pruned branches only if you need to. You’ll have to stew it to make it tender, but it’s worth the experience. Sap: The sap can be chewed as a refreshing and flavorful gum that freshens the breath. Find a scab on a trunk that is very dry and firm to the touch. If it’s the slightest bit sticky or mushy, it will get stuck all over your mouth. If that happens, just chew a little butter to break it down. Cones: The small male cones and immature female cones can be steamed or boiled as a vegetable when green and pliable. They are resinous, but the female cones do have tiny pine nuts in them. Medicinal uses: The pollen can be gathered and tinctured for ‘upright chi’, for vigor and vim. The soft sap can be used as an antibiotic on wounds and to ‘stitch’ together a ragged wound. The needles are great for winter immune boosting, and can be steamed and inhaled for upper respiratory infections. Practical uses: The pitch can be boiled with fat or beeswax into superglue and is an excellent fire starter. The wood, of course, is used for lumber and to keep us warm. The soft, younger bark can be skinned from branches and folded into baskets or containers which harden, and can be sewn together with flexible pine roots, sealed with pitch, and will be water tight. You can even boil water in them! Permaculture: Korean nut pine can be grafted onto white pine for a fast growing, canopy evergreen nut tree. The normal pine nuts we eat, from pinon or Chinese nut pines, don’t grow at altitudes below 6000′, so this is an interesting new option for forest gardens. ![]() Felix Lufkin teaches nature classes and wild edibles at K-12 schools and works with Help Yourself!, a project that plants public orchards and gardens in the Pioneer Valley. He also offers an on-site butchering service and instruction in central New England with Ape and Ape, Inc. Submitted by Nathaniel Putnam of Psymposia. The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food. Hernan Cortes, 1528 The winter season is a time for hot cocoa and with Valentine’s Day around the corner, there is more to chocolate than just a sweet treat. Chocolate has many medicinal uses for the body and the mind, as a cardiac stimulant, an appetite suppressant, neurotransmitter enhancer, antioxidant and an aphrodisiac. However, the experience that one gets from eating a Hershey’s mlik chocolate bar versus drinking a brew of raw cacao is truly different. Raw cacao is the dried seeds of the tree Theobroma cacao. The seeds or “beans” are found in the cacao pod that falls from the tree when ripe. The beans are surrounded by a clear/white sweet pulp. This pulp can be eaten as a delicacy but that is a story for another time. The beans are scooped from the pod, and left to ferment and dry in the sun for a several weeks. This process changes the beans from a purple to brown color and the dried beans store better for trade and transport. Each pod contains about 20-50 beans, enough for 3-4 dark chocolate bars. A Sweet History The Swedish scientist, Carl von Linnaeus named the tree Theobroma cacao from the Greek words, “theo”, for god and “broma”, for food. The use of cacao dates back at least to 2,000 BCE and scholars have found drinking vessels from the pre-Mayan civilization, the Olmec, inscribed with “ka-ka-wa”. The word “chocolate” was most likely a word coined by the Spanish during the early conquests so it became known as “xocolatl”, a combination of the Mayan word, xococ (sour, bitter) and the Aztec word, atl (water). To the indigenous communities of Central and Latin America, the chocolate tree provided a cash crop that was used as currency, a tradition documented by Columbus and his crew. One cacao bean could be used to purchase a large tomato or a freshly picked avocado, 100 beans could get you a turkey and 30 would by you a small rabbit. Powdered cacao beans are still used as a drink in modern Central America but the taste is different from the Dutch cocoa that you are used to buying at most grocery stores. The Dutch cocoa is processed using a method patented in 1828 by the chemist Coenaraad Johannes Van Houten in his search to make a new low fat powder. The powder is the pulverized form of a pressed cake that Van Houten made by squeezing the oils (fat) from the dried cacao beans. In order for his powder to mix well with water, Van Houten treated the powder with alkaline salts like potassium or sodium carbonates, a process known as “Dutching”. Most hot cocoa mix is often a combination of the bitter cacao bean powder mixed with refined sugar. The first chocolate bar was produced in 1879 by a Swiss chemist, Henri Nestle and Swiss candle-maker turned chocolatier, Daniel Peters. Nestle figured out the process for removing the water from milk to create a powdered form and Peters then added it to his chocolate. The bar was first marketed under the Peter’s/Cailler brand and later merged with Nestle in 1929. Chocolate in your Body Cacao bean powder contains over 50 chemical compounds, including epicatechins, histamine, magnesium, polyphenols, theobromine, and vitamin C. Of the all the phytochemicals in cacao, the antioxidants, theobromine and caffeine are the most abundant, about 1-3% by dried weight. A diet high in antioxidants is important for cleaning up free radical oxygen molecules that have been shown to damage DNA, promote premature aging, and contribute to an increase risk for heart disease and cancer. Dark chocolate contains more antioxidants, per gram, than fresh blueberries, blackberries and raspberries combined. The additions of sugar and dairy products lower the absorption of the antioxidants in the cacao bean so mix your cacao powder with water or a plant-based milk, like coconut, almond or hemp. Theobromine is a chemical found in about 19 species worldwide including plants like coffee, tea, yerba mate and kola nut. Theobromine stimulates the central nervous system, relaxes smooth muscles, dilates blood vessels and is a mild diuretic. The amount of caffeine in chocolate is small compared to coffee or tea. A 50 gram chocolate bar contains about 10-60 milligrams of caffeine whereas a cup of coffee has about 175 milligrams and a cup of tea varies from 25-100 milligrams. Themobromine and caffeine are more active when the cacao beans have been cooked or roasted and not in the raw nibs form. Chocolate on the Brain Cacao contains three psychoactive chemicals; anandamide, phenylethylamine, and tryptophan. Anandamide is known as the “bliss chemical”. It reacts on the same receptor as the THC molecule found in the cannabis plant but the effect is less powerful. High levels of anadamide can also be experienced as the great feelings of happiness that one gets after vigorous exercise, known as the “runner’s high”. Cacao also contains two anadamine inhibitors. These molecules slow the metabolism of anadamide and allow the feeling of well-being to stick around with us a little longer. Phenylethylamine (PEA) has been marketed as the “love chemical”. Chocolate can contain up to 2.2%. While scientific research has yet to confirm a direct “love” connection, PEA levels are higher in the brain when we fall in love, become sexually aroused and peak during an orgasm. PEA levels are lower in those suffering from depression. PEA increases the levels of dopamine and norepinepherine and affects mental concentration, positive attitude and joy. Tryptophan is an amino acid that aids in the production of seretonin. Cacao powder contains about 0.2%-0.5%. Tryptophan reacts in combination with vitamin B3, vitamin B6 and magnesium (also found in cacao) to form seretonin. Trytophan helps produce other neurotransmitters, like melatonin that promote sleep. Trytophan is heat sensitive, however, so eating raw cacao beans is best way to increase these animo acid levels. Cacao drinks are a major component of Central American shamanism and often in combination with ayahuasa, psilocybe mushrooms, cannabis and some species from the Leguminosae family. Recipes (adapted from Naked Chocolate by David Wolfe): In searching for cacao at the supermarket, there are few things to keep in mind:
Hot Chocolate (makes about 4 cups) 2 cups of almonds, soaked overnight 1/2 liter of water 4 tablespoons of raw cacao powder (nibs or beans) 2 tablespoon of raw agave nectar Blend half the water with the almonds. Pulverize and strain out liquids into another container. Put pulverized almonds back into blender and add remaining water. Blend and strain again. Combine about 1 pint strained almond milk with raw cacao powder and agave syrup. Add hot water for desired temperature, whisk and serve. Dark Chocolate Sauce 4 tablespoons of raw cacao powder (nibs or beans) 3 tablespoon of raw agave nectar ½ tablespoon coconut oil Mix all ingredients until blended. Add more agave for a syrup or coconut oil for a creamier texture. Chocolate Fudge (about 30-40 pieces) 1 cup of pitted dates, soaked in 1.5 cups of water for 1-2 hours 1 vanilla bean 2.5 cups of almonds 2 tablespoons of raw cacao powder (nibs or beans) ½ cup of dried shredded coconut Process all ingredients, including soak water in a food processor until smooth. Press into square pan lined with waxed paper. Freeze for two hours. Remove from freezer and slice into 1-2 inch pieces and place in freezer for at least another hour before serving. ![]() Nathaniel serves as the Educational Coordinator of the Medicinal Plant Program at UMass Amherst. He has traveled to over 15 countries and leads a field study course to Peru on the medicinal plants of the Amazon rainforest. He also writes about ethnobotany, with a focus on plants for mental health and use in psychotherapy. Nathaniel is co-founder of Psymposia, which will be held this year on April 12th & 13th at UMass Amherst. Submitted by Felix Lufkin. Yucca is a perennial herb of the agave family. It is native to the American Southwest and Central America. It can tolerate low temperatures and prefers well drained, sunny, sandy sites. Because it was a staple edible and of its utility, yucca was a very important plant to the human societies who shared its range. For those of us who live in the northeast, it could play a more important role in our lives, if we only got to know it a little better. Yucca has a number of lily-like bladed, fibrous leaves, and a central flower stalk which can grow to 6′ or more. Its flowers are white, sweet smelling, and fruit to green, 3-sectioned pods full of small disk shaped, crinkly and flat black seeds. The fruits dry to a papery brown husk. All of its body parts are exceptionally useful to humans. Yucca root Its taproot, which looks like burdock, but fatter — is brown and smooth. In its native range it grows to a large size and is a prized starchy root veggie. Here in the north, where it grows more slowly, we probably shouldn’t eat its root unless we have a lot of it. The root is rich like a potato, good boiled, fried, or both. The root’s saponins (broken down by slow cooking) can be made into soap or anti-dandruff shampoo. Its leaves can be made into very strong rope. Some varieties, like ‘Adam’s needle’, have a sharp tip which can be peeled down the leaf, yielding a needle with a string already attached. Cut the leaves close to their base with a knife (just try to rip them!). Pound them between non-abrasive smooth rocks or rolling pins, until the green leafy part breaks away showing the paler fibers inside. Rinse this out periodically until you just have the fibers. Now twist as you would milkweed or anything else. You can also weave the split leaves into mats. Here’s a video on how to make cordage out of agave. fire-starting hand drill kit The stalks are one of the best materials for friction fires. Ever wanted to start a fire by rubbing sticks together? It is totally do-able, empowering, and straightforward! Yucca will be the easiest plant to try with. The stalks are green and flexible. When they dry to a brownish grey, cut or crack them off at the bottom. Cut as long of a straight piece as you can, and cut the lower, thicker end straight across. Cut off any side twigs that are sticking off and try to smoothen it up a bit as you’ll be rubbing this between your hands. This stalk can be used for a hand drill – try to get one as least as long as you arm. Shorter, hotdog sized stalks are good for bow-drill spindles, and once those get short, you can use the plugs for pump drills. Since yucca coals ignite at ~400 degrees lower than other woods they are much more generous for friction fires!Here’s a video about how to do this. The flower is an edible vegetable, though bitter to some. It can be blended into soapy water for cleaning or shampoo. The fruits can be peeled and baked for a vegetable. The seeds, gathered from the fruits, were once soaked, sprouted, and cooked as protein rich gruel by natives. We can do this too. Yucca is a great perennial, multi-function nectary addition to a garden, and is commonly planted in parks, graveyards and lawns. It slowly spreads. Because of its deep root, yucca can be hard to transplant unless you get deep under it with a spade. Keep your eyes peeled for it, and see if you can get to know it better by trying these skills. References: Plants for a Future database Wikipedia.com: Yucca angustifolium ![]() Felix Lufkin teaches nature class and wild edibles at K-12 schools, and is working to plant orchards and gardens in public places in the Pioneer Valley. He also offers an on-site butchering service and instruction in central New England. Submitted by Felix Lufkin. Milkweed’s names in other European languages – ‘silk weed’ in German, ‘little cotton’ in Spanish, and ‘wadding herb’ in French – reveal the utility this plant once had to settlers. Her fibrous outer bark can be hand-twisted into a very strong string known as cordage. This can be doubled up into virtually unbreakable rope. Gathering and preparing cordage is easy – each stalk can make a foot or two of yarn-thick, 50+ lb.-test string. Two-ply milkweed cord can easily hold hundreds of pounds – a friend of mine once towed his truck with pinkie-thick cordage. Considering the sweat shop origins of the string we use daily, couldn’t we stand to take our relationship with local fiber sources more seriously? Milkweed fiber cordage If you’re a visual learner, check out this or a number of other videos on Youtube: Making cordage video on youtube with Chad Clifford. Gathering stalks: For cordage, harvest the dead, black milkweed stalks in the fall on a dry day after their fruits have ripened and the seeds are drifting away. Don’t wait until the winter as the weather will break down the fibers over time. Shake the seed fluff while harvesting to help spread them. If the stalks are damp, dry them before working. Tie unprocessed stalks together to store indefinitely. Milkweed seeds Processing stalks: To remove the fibers from the stalks, crack each stalk between thumb and fingers all the way along their length so the stalk can be split lengthwise, into two or more parts, using a finger. You’ll see the black, fibrous, papery outer skin, and the hard, pale, brittle inner bark. If we try to peel the fibers in strips from the inner bark, they will break into small lengths. The best way separate them is to crack the stalk, core side up, along its whole length in inch long increments with your fingers. Carefully peel each chunk of inner core out, piece by piece, yielding as long strips of fiber as possible. Processing fiber: Do as many stalks as you’d like, then gather all the fibers together and roll them in a ball back and forth (like clay) between your hands to remove the papery skin, which will flake off. This makes the cordage stronger. This fiber ball is great in tinder bundles for igniting coals. Tease the ball apart into a yarn-like length of uniform thickness, half as thick and twice as long you’d like the cordage to be – from thread sized to shoelace size. Don’t make it longer than two feet at a time or it will tangle. Roll this yarn between your hands the way you’d make a clay snake, until it’s contiguous and uniformly thick. Move a bit here and there if need be. Preparing cordage: Find the midpoint of the snake, and go a few inches to one side. Twist this between your fingers until it gets tight enough so it relaxes to a “support our troops” folded ribbon if you move your fingers together slightly. Twist the loop tight and pinch it with your non-dominant hand. Hold the string so its two halves aim outwards towards your other hand, at right angles to each other like the arms of the letter K – with a top one and a bottom one. Twisting the cordage – in three easy steps:
When you want to end, tie a knot. Keep in mind you will end up with cordage half as long as your original fibers. By doing this technique, the cordage comes out 20 times stronger than the original fibers. Doubling the cordage up (2-ply) and flipping the directions so as not to undo the original twists, will make it 400x as strong, then 8000x, and so on. You can use a lighter to quickly burn off the small fuzzy hairs if the cordage comes out ragged. ![]() Felix Lufkin teaches nature class and wild edibles at K-12 schools, and is working to plant orchards and gardens in public places in the Pioneer Valley. He also offers an on-site butchering service and instruction in central New England. |
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