MYTHS OF THE INNER FEMALE
Few fruits have as many myths associated with them as Pomegranates. Pomegranate has been a
symbol of womanhood since the earliest records of human life on Earth, and highly valued throughout
the ancient Eastern world. Many Arabs and Bedouins believed that the tree had power over evil
spirits and that it was a PROTECTIVE tree under which one could sleep in safety and security. In
ancient Greece, the Pomegranate was symbolic of Aphrodite, the Goddess of Love & Beauty. In Rome
she was called Venus, as well as Persephone, the Goddess of the Underworld, whom the Romans later
called Proserpina. A Pomegranate became the symbol of Persephone’s captured descent to the
Underworld and back, a heroine’s survival journey based in the much more ancient Sumerian “Song of
Inanna’s Descent,” wherein Inanna, the Queen of Heaven, set out of her own free will to visit her
sister Ereshkigal in the Underworld, where she ended up being hung as a corpse on a hook for a few
days before resurrecting with the help of a pair of androgenous little flies set on a recognizance
mission by one of her fathers, Enki.
THE POMEGRANATE AND SEXUALITY
It was the fruit that made the discovery of sexuality in the Garden of Eden possible, according to old
Christian as well as Muslim sources. Even today, many Christian and Jewish mystics believe that the
Pomegranate tree is the true Tree of Life and that it was a Pomegranate and not an Apple which Eve
enjoyed.
Ezra Pound and Noel Stock translated, second hand, the following "Garden Song" from ancient
Egyptian hieroglyphics:
"The Pomegranate speaks:
My leaves are like your teeth
My fruit like your breasts.
I, the most beautiful of fruits,
Am present in all weathers, all seasons
As the lover stays forever with the beloved,
Drunk on 'shedeh' and wine.
All the trees lose their leaves, all
Trees but the Pomegranate.
I alone in all the garden lose not my beauty,
I remain straight.
When my leaves fall,
New leaves are budding.
First among fruits
I demand that my position be acknowledged,
I will not take second place.
And if I receive such an insult again
You will never hear the end of it...."
(This translation was based on Boris de Rachewiltz' literal renderings
into Italian of papyri and pottery dating back to 1567-1085 BCE.)
In the Song of Songs, Sheba ecstatically replies to Solomon:
"Let us get up early to the vineyards; let us see if the vine flourish, whether the tender grape appear,
and the Pomegranates bud forth: there will I give thee my love."
He describes her as a garden whose "plants are an orchard of Pomegranates"; he says, "As a piece of a
Pomegranate are thy temples within thy locks."
She then says she wants him to drink "the spiced wine of the juice of my Pomegranate.” Home, sweet
Home!
MODERN ADORATION OF THE POMEGRANATE
Throughout the modern Middle East, many still consider the bright red Pomegranate one of the most
luxurious, delicious and beautiful of fruits. In Tel Aviv, Jerusalem, Beirut, and Tehran, street vendors
with old fashioned juice squeezers can still be found, cutting Pomegranates in half and squeeze out
their juice. It is an ecstatically refreshing warm-weather drink. One should, however, take a bit of
care, for Pomegranate juice is extremely concentrated and when consumed in too-large quantities can
affect the blood pressure or give moments of dizziness even!
POMEGRANATE AS MEDICINE
In Flower Essence medicine, the essence of Pomegranate helps a woman regain female self-worth, self-
esteem and self-confidence, and to enjoy being a woman if full understanding of the power of her
female sexuality. For men, the essence of Pomegranate them develop their inner feminine nature and
better understand their partners.
Pomegranate is an ally of all Roses, particularly the ancient strains.
Interestingly, the Pomegranate is a powerful antioxidant (super-high levels of ascorbic acid) and has a
combination of estrogenic and anti-estrogenic properties. It is a natural balancer of the body’s
hormonal and immune system messages, particularly of benefit during menopause with breast-health
protective properties.
POMEGRANATE AS FOOD
Unsweetened Pomegranate syrup is available at Middle Eastern grocers, and can be used in making
beverages, sweet syrup, and sorbets. The art of extracting raw Pomegranates seeds for juicing or
cooking at home lies in immersing the fruit in a bowl of water while cutting in, so as to prevent
yourself and your kitchen from being sprinkled everywhere with its potent natural dye! Seeds can be
a colorful and magical addition to pilafs and salads.
RECIPE: Paratha with Pomegranate Seeds
Paratha is a well known Indian bread made popular in Israel by Indian Jews who have settled there
and decorate their bread with Pomegranate seeds.
6 oz. (175 gr.) whole wheat flour, sifted
7 oz. (200 gr.) unbleached flour
1/2 tsp. salt
about 3/4 cup melted butter (ideally ghee)
Combine the flours and salt and resift into a bowl. Over the top drip 2 Tbsp. of the melted butter and
rub the butter in with the fingertips until the mixture resembles coarse breadcrumbs. Slowly add
enough water (about 3/4 cup) water until the flour forms a soft dough ball.
On a clean work surface knead the dough for 10 minutes until it is smooth and soft but not sticky.
Form into a ball, brush the ball lightly with melted butter and place it into a plastic bag for 30 - 40
minutes.
On a low flame heat a cast iron frying pan. While the pan is heating knead the dough again and form
into 12 equal balls. Keep these covered with a lightly dampened towel while working.
On a lightly floured board roll out the dough balls, one at a time, to form 6" (15 cm.) rounds, Lightly
brush the surface of the paratha with melted butter and fold it in half. Again lightly butter one of the
surfaces and fold in half again, forming a triangle. Roll out this triangle into a larger triangle with 7"
(18 cm.) sides. (If the dough becomes sticky during the rolling out process, dust lightly with flour as
necessary).
Brush the hot frying pan with butter and slap the paratha onto it. Let the paratha cook for about 1
minute, generously brush the top with butter and then turn the paratha over and cook the second side
for another minute. (When cooked, both sides will have reddish-gold spots). Place the cooked
parathas on a plate and cover with aluminum foil. Serve while the parathas are still warm by
spreading a heaping tsp. of Pomegranate seeds on each paratha and folding in half once again.
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