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Info supplied by Elaine Parry, a qualified and accredited
naturopath, medical herbalist and clinical nutritionist. Elaine
practises at The Buddha Bar Healing Clinic, 434 King Street, Newtown.
If you have any questions on herbal medicine or nutrition in general
please contact her by clicking here. |
Basil
Basil (Ocimum basilicum) is a popular culinary herb
featuring prominently in Italian and South East Asian cuisine. It has
been cultivated in Iran, India and tropical regions of Asia for more
than 5000 years; belongs to the same family as peppermint; and has a
strong, pungent, sweet smell. There are many varieties of basil: sweet
basil is used in Italian food whilst Thai, lemon and holy basil are
favoured in Asian cuisine.
The name Basil derives from the old Greek word basilikohn, meaning
‘royal’. And there are numerous rituals and beliefs associated with it:
Jewish folklore suggests it adds strength while fasting; the Italians
see it as a symbol of  love,
although European folklore sometimes claimed basil was a symbol of
Satan. Despite the folkloric association with evil, basil has much
religious significance in the orthodox European churches, where it is
used to prepare holy water. It is also placed in the hands of the dead
to ensure a safe journey. The ancient Egyptians and Greeks believed it
would open the gates of heaven for a person passing on. It’s highly
revered in Hinduism too: in India, basil is placed in the mouth of the
dying to ensure they reach God. In African tribal lore, it was believed
basilprotected against scorpions.
Basil’s protective effects are not confined to religious or tribal
beliefs. Modern science has discovered that the essential oils found in
basil leaves have an anti-microbial effect on several species of
pathogenic bacteria – including Staphylococcus – that have become
resistant to commonly-used antibiotics. So it makes good sense to
include basil in recipes, particularly for foods that are not cooked
such as salads. Adding basil to your next vinaigrette will not only
enhance the flavour of your salad, but will help ensure your fresh
produce is safe!
Moreover, basil is proving to be something of a wonder herb. Its
anti-inflammatory action may possibly provide important healing
benefits and help relieve symptoms associated with illnesses such as
rheumatoid arthritis or inflammatory bowel conditions.
Basil is a very good source of many micro-nutrients such as
beta-carotene, magnesium, iron, calcium, potassium and vitamin C.
Beta-carotene is a powerful antioxidant, protecting against
free-radicals and thereby helping to protect blood vessel walls against
the accumulation of fatty acids and cholesterol, which can lead to
atherosclerosis and subsequent heart disease. Magnesium also promotes
cardiovascular health by relaxing blood vessels and muscles.
With so many attributes, it’s not surprising basil has been so revered
and popular through the centuries.
Bay leaves
Bay leaves (Laurus nobililis) of the culinary variety come from the
sweet bay tree, rather than the bay laurel, which is unrelated and
poisonous. Confusion has reigned for centuries. Poets were crowned with
wreaths of laurel in Ancient Greece (hence the title of poet laureate),
and in the Middle Ages those passing their first university exams were
bacca laureates (similar to the modern baccalaureat, meaning laurel
berry). The Romans believed bay leaves protected them against the
plague and, in English folklore, bay was thought to bring good luck and
ward off evil. Rich in symbolism and aroma, a potted bay tree is an
appropriate gift for those moving to a new home or starting a  new life together.
The bay tree is native to Asia Minor, and is grown all over the
Mediterranean. Bay leaves can be used fresh or dried. Fresh ones are
glossy green in colour and more pungent than dried, so a little goes a
long way. When buying dried ones, look for unbroken leaves and some
remnant of colour. In cooking, the leaves are usually left whole for
ease of
retrieval from the pot. Fresh or dried, bay leaves are used widely in
cooking and make an excellent addition to braised dishes, hearty soups,
stocks, stews, casseroles, such as the classic French dish,
bouillabaisse. They are a key ingredient of a bouquet garni, along with
thyme and parsley stalks. Bay leaves go well with meat, game, seafood,
pulses and vegetables and, as a testament to their versatility, they
can also be used in milk and cream dishes such as béchamel and rice
pudding. Although the leaf itself is never eaten – it remains
indigestible even after lengthy cooking – it does provide some
nutritional benefits: it’s a good source of vitamins A and C, and it
also contains iron and manganese plus small amounts of calcium,
potassium and magnesium. Traditionally, bay leaves have been used for
liver, stomach and kidney ailments. Today, herbalists use them
internally to stimulate digestion, ease poor digestive function and
reduce flatulence. Topically, a cloth soaked in boiled bay leaves can
be placed on the chest to relieve chest complaints and coughs. An
infusion of bay leaves is diaphoretic (promotes sweating), and so may
help to speed up recovery from flu by reducing fever. Massaging
essential oil of bay leaf into affected areas can help relieve swelling
and inflammation, sprains and strains, as well as backache and
rheumatic pains.
USES IN RECIPES
Beans and bay Warm a torn bay leaf in
extra-virgin olive oil, toss through just-cooked beans for a few
minutes and season.
Potatoes with bay Add a bay leaf to the pot when
boiling new potatoes.
Capsicum and bay Stew sweet peppers with whole,
fresh bay leaves, sliced garlic and a generous amount of
olive oil until soft.
Calendula
Calendula(calendula officinalis), also known as marigold or pot
marigold, has been documented as a medicinal herb since Ancient Egypt.
It grows widely in the Mediterranean, where Roman Catholics use it to
honour the Virgin Mary. Medicinally, calendula flowers can be made into
a skin cream for problematic skin conditions, but it’s most popularly
used as a tea infusion. Steeping 1-2 teaspoons of dried calendula
flowers in a cup of boiling water and infusing for 10-15 minutes makes
an excellent tea, which if drunk three times daily, can soothe gastric
inflammation, peptic and duodenal ulcers; and relieve indigestion and
problems associated with the gall bladder. For digestive problems, it
combines well with marshmallow root. Calendula may help delayed
menstruation and painful periods due to its tonifying and
anti-inflammatory actions. It may reduce enlarged lymph glands, acne
and sebaceous cysts by detoxifying the system. It also contains
anti-ageing antioxidants called carotenoids, which promote healthy
skin. Lastly, it may be used both internally and externally to combat
fungal infections. As a lotion, poultice or compress, it may help treat any wound or bleeding,
bruising or strain, or minor burn or scald. As a soothing external
remedy, it combines well with slippery elm.
RECIPE Detox tea infusion
• 1 tsp dried calendula flowers
• 1 tsp dried red clover flowers
• 2 tsps dried nettle leaves
• 2 cups boiling water
Pour boiling water over herbs and leave
to infuse for 10 minutes.
Celery seeds
Celery seeds (Apium graveolens) are small, circular, brown seeds found
in the flower of the celery plant. They have a pleasant, if not
slightly bitter, smell. While the seed, which is typically cultivated
in France and India, can be bought fresh, it’s more commonly sold dried.
Although its use has been documented since ancient times, celery seed
is a lesser-known herb. It is most commonly used medicinally as a
diuretic, and is indicated for gout, rheumatoid arthritis,
osteoarthritis and rheumatism. (Because of its diuretic action, it
should be avoided by those with kidney disorders.) It is especially
useful for rheumatoid arthritis where there is associated mental
depression. Celery seed also has urinary antiseptic qualities, due to
the presence of the volatile oil, apiol.
In cuisine, celery seeds can be added to creamy soups where the taste
of celery - but not the crunch of fresh celery - is desired. They can
also be sprinkled over vegetable gratins.
RECIPE Spicy parsnip soup with celery seeds
Serves 6. Can be vegan
• 1.25 litres vegetable stock
• 30g butter or olive or coconut oil
• 1 onion, finely sliced
• 1 leek, finely sliced
• 500g parsnips, peeled and finely sliced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp celery seeds
• 315ml cream (optional)
• 1⁄3 cup fresh coriander leaves
METHOD
1 Bring stock to boil in a pan and reduce heat
to a low simmer.
2 Place butter in a large saucepan and melt over
a medium heat. Add onion, leek and parsnip and sauté, covered, for 5
mins. Add curry powder, cumin and celery seeds and cook 1 min. Add
stock and cook, covered, over a medium heat, for about 10 mins, or
until tender.
3 Transfer soup to a blender and blend until
smooth. Return to pan. Stir in cream (if using) and warm through over a
low heat.
4 Season to taste with salt and cracked black
pepper and garnish with coriander leaves.
Chamomile
Both German Chamomile (Matricaria recutita) and Roman Chamomile
(Chamaemelum nobile, formerly Anthemis nobilis) are renowned medicinal
herbs of the daisy - or compositae – plant family. They have been used
widely for centuries. All the parts of the plant including the stem,
roots and its flowers can be used medicinally.
German chamomile is an herbaceous annual, originating in south-eastern
Europe, but which has spread across the globe. It’s very common and can
be found in uncultivated areas such as fields and roadsides. It loves
heat, light and moist soils.
The botanical name ‘Matricaria’ derives from the latin word ‘mater’
(mother) and suggests the many uses in women’s complaints.
Documentation from ancient Rome, Greece and Egypt, shows that people
have been using chamomile to treat a wide range of ailments such as
fever, insomnia and abdominal discomfort. German chamomile is most
commonly associated with problems in the gastrointestinal tract. In
fact, the Germans regard the plant as a ‘cure all’. It is also the most
favoured and most widely-used medicinal plant in Slovakia. An old
Slovak folk tale says that ‘one should always bow when facing a
chamomile plant’. Such deep respect derives from many centuries of
European folk medicine usage to treat upset stomachs, relieve colic and
aid sleep. Topically, it has been used traditionally to reduce
inflammation and heal wounds, cuts, sores and bruises.
Many centuries of common usage have resulted in chamomile being
officially recognised in the pharmacopoeias of 26 countries today. In
modern herbal medicine, both German and Roman chamomile flowers are
well-known for their pain-relieving, anti-inflammatory, mild sedative,
anti-ulcer, antiseptic, diaphoretic (fever-reducing) and carminative
(relieves flatulence and soothes intestinal spasm and pain) properties.
Its slightly bitter properties may help loss of appetite.
Chamomile is an excellent gentle sedative – safe for children – so can
be used to treat anxiety, restlessness and insomnia. It is possibly the
most widely-used relaxing nervine herb in the Western world. It relaxes
and tones the nervous system, and it is especially valuable where
anxiety and tension produce digestive symptoms such as colic, pain,
flatulence, diarrhoea and ulcers. Indigestion, reflux and gut
inflammation, such as gastritis, are also often eased with chamomile.
As an analgesic, the essential oil of chamomile can be massaged into
the tummy to ease menstrual cramps and flatulent colic. Or a poultice
can be made by filling a cloth bag with chamomile flowers, and gently
heating it by placing in boiling water or in the oven for a short time,
then applying to the painful area for about 20 minutes.
Chamomile can also be used as a mouthwash for mouth inflammations, a
gargle for sore throats and as an eye bath for sore eyes and
conjunctivitis. As an inhalation over a steam bath, it will help reduce
nasal catarrh associated with sinusitis. Externally, as a cream, it
aids wound healing and reduces swelling. Essential oil of chamomile as
well as the flowers, may be added to a bath to aid relaxation and
reduce pain.
Caution should be exercised when using
chamomile in any form for those with a known allergy to the daisy
family. Do not use essential oil of chamomile in pregnancy.
RECIPE Chamomile infusions
Chamomile makes an excellent late night tea to aid restful sleep or as
relieving tea for travel sickness.
1 Pour a cup of boiling water onto 2 tsps of the
dried flowers and let it infuse for 5-10 minutes.
2 For digestive problems, the tea should be
drunk after meals. Combining 1 tsp of chamomile and 1 tsp of peppermint
will be particularly beneficial for gut problems, especially
flatulence, dyspepsia and colic.
3 A stronger chamomile infusion can be used as
a mouthwash for conditions such as gingivitis.
Dandelion
Common dandelion (Taraxacum officinale) is a perennial herbaceous and
tap-rooted biennial plant of the compositae (daisy) family. The leaves
are 5–25 cm long (or even longer). The flower heads are yellow to
orange in colour – open in the daytime but closed at night. Dandelions
are native to temperate regions but are now widespread across most of
the world including the Americas, Australia and New Zealand. It’s
believed they’ve been on the planet for about thirty million years.
The common dandelion is the most abundant species of more than 200
species of dandelion, and has come to be regarded by many as a weed –
albeit a beneficial one. It usefully provides protection for grasses
and grains in areas prone to armyworms and it has the ability to break
up hard earth with its deep tap root, bringing nutrients to the surface
and within the reach of other plants. Despite its dubious reputation as
a weed, humans have utilised the dandelion for both food and medicine
throughout recorded history.
The Latin name taraxacum has its origin in medieval Arabic writings on
pharmacy. Around 900 AD, Al-Razi wrote “the tarashaquq is like
chicory”. In a translation from Arabic to Latin around 1170, tarashaquq
became tarasacon.
The English name dandelion is a corruption of the French dent de lion,
meaning ‘lion’s tooth’, which makes reference to the plant’s
coarsely-toothed leaves. The names of the plant have the same meaning
in several other European languages: the Welsh dant y llew, the Spanish
diente de león, the  Catalan
dent de lleó, the Italian dente di leone and the Portuguese
dente-de-leão. In modern French, the plant is named pissenlit.
Similarly pissabeds is an English folk-name for this plant, as is
piscialletto in some Italian dialects. These names refer to the strong
diuretic effect of the dandelion root. In various north-eastern Italian
dialects the plant is known as pisacan, meaning dog piss and referring
to its common appearance on footpaths.
Dandelion roots and leaves have been used since at least the tenth
century in traditional Chinese and Western folk medicine as a diuretic,
to reduce inflammation and, most notably, to detoxify the liver. Modern
Western herbalists still commonly use the root and leaves as a powerful
diuretic. It’s also one of the best natural sources of potassium, so it
makes a balanced diuretic in that it replaces the lost mineral. Both
the root and leaves are also considered a mild laxative and choleretic
(increases the production of bile by the liver) and so are useful in
cases of inflammation and congestion of the liver and gall-bladder. As
a bitter tonic, the root is useful to promote appetite and digestion
through the stimulation of digestive juices. Constipation, gall stones,
rheumatism and chronic skin disorders may also be treated with
dandelion root.
Dandelion root is generally regarded as safe and well-tolerated.
However, the bitter substances it contains may cause excessive stomach
acidity in sensitive individuals. People with gall stones should
consult a healthcare practitioner before ingesting dandelion
medicinally.
Both the roots and leaves are rich in antioxidants, vitamins and
minerals, including a substance called inulin, which is used
medicinally to control Type 2 diabetes.
The roasted, ground roots can be made into a caffeine-free coffee. When
brewed properly, it apparently looks and tastes just like real coffee,
but as a non-coffee drinker, I cannot vouch for this! It has a unique,
bitter flavour that’s excellent for stimulating digestion.
RECIPE Dandelion Coffee
• 1 tbsp roasted dandelion roots simmered in a coffee pot with 1 cup of
water for 10-15 minutes. Adjust amounts to personal taste.
RECIPE Dandelion Chai
• 2 cups roasted dandelion root
• ½ cup cinnamon bark
• ½ cup ginger root
• ½ cup cardamom seeds
• ½ cup star anise
• honey
• milk
METHOD
Add 3 tbsp of mix and add 2 cups of water. Simmer 10 mins. Add milk and
honey taste, then gently reheat. You can serve it either hot or cold.
RECIPE Dandelion Spicy Tea
• 1 cup roasted Dandelion root
• ½ cup dried Orange Peel
• ½ cup Cinnamon bark
• ¼ cup dried Ginger root
METHOD Add 1 tbsp of mix the to 1 cup water and simmer 10-15 mins,
sweeten to taste.
Echinacea
Echinacea is a genus of herbaceous flowering plants in the daisy, or
Asteraceae, family (formerly known as the Compositae family). The nine
known species it contains are commonly called coneflower, purple
coneflower or American coneflower. It is a perennial herb, native to
the mid-western region of North America and southern Canada, where they
are found growing in moist to dry prairies and open woods. They have
large, showy heads of pink or purple composite flowers, which are borne
on tall stems. There is a central cone, or seed head, which is usually
purple or brown in colour and which possesses sharp spines or scales.
The generic name Echinacea is derived from the Greek echino, meaning
spiny or hedgehog and refers to the prickly scales in its large conical
seed head. Some species are used in herbal medicine and some are
cultivated in gardens for their showy flowers. The most commonly used,
Echinacea purpurea, is believed to be the most potent; Echinacea
angustifolia is also commonly used medicinally.
Echinacea has traditionally been used to treat or prevent colds, flu,
and other infections. It’s believed to stimulate the immune system to
help fight infections. Less commonly, it’s also been used to treat
wounds, acne and boils and is effective against both bacterial and
viral infections.
Archeological research indicates that Native Americans may have used
echinacea for more than 400 years to treat infections and wounds and as
a general cure-all. Apparently, they learned of Echinacea augustifolia
by observing elk seeking out the plants and eating them when sick or
wounded. Although Native American tribes did not use echinacea to
prevent the common cold, some of them did use it to treat some of the
symptoms. The Kiowa tribe used it for coughs and sore throats, the
Cheyenne for sore throats, the Pawnee for headaches, and many tribes
used it as an analgesic, including the Sioux  from South Dakota.
Throughout history, the herb has been reputed to have been used to
treat various diseases including scarlet fever, syphilis, malaria,
diphtheria and septicaemia. Echinacea was one of the basic
antimicrobial herbs of Eclectic medicine from the mid-19th century
through to the early 20th century, its use being documented for
snakebite, anthrax, and pain relief. In the 1930s it became popular in
both Europe and America as a herbal medicine but its use began to
decline in the United States after the introduction of antibiotics.
Today, echinacea is commonly used to shorten the duration of the common
cold and flu and reduce symptoms, such as sore throats, cough, and
fever. Many herbalists also recommend echinacea to help boost the
immune system and help the body fight infections. Several studies
suggest it contains active substances that enhance the activity of the
immune system, relieve pain, reduce inflammation, and have hormonal,
antiviral, and antioxidant effects. For this reason, professional
herbalists may recommend it to treat urinary tract infections, candida,
ear infections, athlete’s foot, sinusitis, hay fever, as well as
slow-healing wounds. It’s very often combined with many other
antimicrobial and immune-stimulating or anti-inflammatory herbs, such
as thyme, elderflower, eyebright, garlic, buchu, rehmannia and Siberian
ginseng.
Whether or not echinacea helps prevent or treat the common cold remains
contentious. Some studies suggest it can reduce the duration of
symptoms but others suggest it has no effect whatsoever. One study of
95 people with early symptoms of cold and flu found those who drank
several cups of echinacea tea every day for five days felt better much
sooner than those who drank tea without echinacea. Many of the studies
that refute the benefits have been criticised for using low potency
and/or poor quality preparations.
There are certain precautions and contraindications to be aware of when
taking echinacea, especially for those who are allergic to the daisy
family. When taken orally, echinacea usually does not cause side
effects. However, some sensitive people may experience allergic
reactions, including rashes, increased asthma, and anaphylaxis (a
life-threatening allergic reaction). In clinical trials,
gastrointestinal side effects were most common. People with asthma or
atopy (a genetic tendency toward allergic reactions) may be more likely
to have an allergic reaction.
The cone flower and the roots of the echinacea plant, are most commonly
used fresh or dried to make teas, herbal tinctures, or preparations,
such as creams, for external use. If taking the tincture, the dosage
should be 1-4ml three times daily for an adult.
RECIPE Echinacea tea
• Put 1-2 tsps of the root in a cup of water and bring to the boil
slowly.
• Let simmer for 10-15 minutes.
• Drink 3 times daily, or more as required.
Fennel
Fennel (Foeniculum vulgare), a hardy, perennial,
umbelliferous herb, has a roundish pale green or white bulb, yellow
flowers and feathery leaves. It grows wild in most parts of temperate
Europe, but is considered indigenous to the shores of the
Mediterranean, from where it has spread as far east as India. Its
habitat has followed civilisation (especially the reach of the Romans)
and may be found growing wild in dry soils near the coast and on river
banks in many parts of the world. It flourishes particularly well in
limestone soils.
Fennel is a member of the Apiaceae family (formerly the Umbelliferae
family) and, as such, it’s closely related to parsley, dill and
coriander. It has a mild anise flavour, but is more aromatic, sweeter
and less pungent. The flowers produce fruit – commonly called seeds.
The bulb, stalk, leaves and seeds are  all
edible. Fennel seeds may be yellowish (usually used in cooking) or
green (softer and naturally sweeter). Foeniculum is derived from the
Latin word, foenum which means ‘hay’. This was corrupted in
the Middle Ages into Fanculum, and this was further corrupted
to the old English name ‘fenkel’.
Much of the folklore associated with fennel derives from its reputed
therapeutic effect on eyesight. The Romans believed that snakes, when
casting off their skins, ate fennel in order to improve their eyesight.
Twelfth century herbalist, Hildegard of Bingen, believed it
‘strengthen[ed] the eyes, brain, hearing and heart, and that eating
fennel made one happy’. Fennel’s power to restore sight was well known
to the poet Longfellow, and in his Advanced Treatise on Herbology, the
herbalist, Dr Edward Shook, wrote that fennel was taken ‘to correct
squinting, applied fairly hot to the eye that is affected or turned,
more so than the other eye’. Another herbalist praised the virtues of
fennel, noting that it ‘enabled the eye to see with clarity the beauty
of nature’.
Modern herbalists recognise fennel as a herb, less for its restorative
effect on eyesight, but one that may treat conjunctivitis and
blepharitis if used topically in a compress.
The Ancient Greeks took a different view of fennel, using it as a
slimming aid, and in the Middle Ages, fennel seed was chewed on fasting
days, as it was believed to suppress the appetite. Today, herbalists do
acknowledge that it may help weight loss, but conversely, it may also
stimulate digestion and appetite by increasing gastric secretions.
Fennel is an excellent stomach and intestinal remedy that relieves
flatulence, colic, dyspepsia, nausea and diarrhoea. It may also ease
coughs, nasopharyngeal catarrh, acute and chronic bronchitis and
bronchial asthma, due to its anti-spasmodic and expectorant actions. As
a galactagogue, it increases the flow of milk in nursing mothers, and
as an oestrogen-modulator and anti-spasmodic, it may help spasmodic
dysmenorrhoea (severe period pain), and amenorrhoea (lack of menstrual
periods).
Some modern herbalists attest to fennel’s ability to support liver
function and old herbal remedies using fennel seed were given to the
sick to aid liver and gall-bladder function.
STORAGE
Dried fennel seeds should be stored in an airtight container in a cool
and dry spot where they will keep for about six months. Storing in the
refrigerator will help to keep them fresher longer.
INFUSION Old Herbal Detox Tea
1 Combine equal parts crushed fennel seeds,
ginger powder, dried catnip and peppermint.
2 Take 1 tsp of the mixed herbs and add 3 cups
boiling water. Alternatively, combine 1 heaped tsp each of dandelion
root and fennel seed, and 5-6 slivers of green ginger or a pinch of
ginger powder and add 3 cups of boiling water.
3 Steep for 5 minutes and strain.
4 Drink 3 cups daily.
INFUSION Flatulence tea
1 Pour 1 cup of boiling water onto 1-2 tsps of
slightly crushed seeds and leave to infuse 10 mins.
2 Drink 3 times daily, ideally 30 mins before
meals.
3 The seeds may also be combined with half a tsp
of dried peppermint, especially for indigestion.
Ginkgo Biloba
Ginkgo (Ginkgo Biloba) – also known as Maidenhair Tree, Kew
tree and Japanese silver apricot – is one of the oldest living species
of tree. It is classified in its own division (Ginkgophyta), comprising
a single class (Ginkgoopsida), order (Ginkgoales), family (Ginkgoaceae)
and genus (Ginkgo). The species was given its Western name by the
father of taxonomy, Linnaeus, in 1771: biloba is derived from
the Latin bis (two) and loba (lobed) refers to the
shape of the leaves. The older Chinese name for this plant is yínguǒ or
'silver fruit'; the Modern Chinese names are bái guǒ or ‘white fruit’
and yínxìng or 'silver apricot’.
Ginkgos are enormous trees, reaching a height of around
20–35 metres, with some Chinese specimens topping over
50 metres. The tree has an angular crown and long, erratic
branches. It has deep roots and is resistant to wind and snow damage. A
combination of being weather-resistant, disease-resistant,
insect-resistant and possessing the ability to form aerial roots and
sprouts makes ginkgos long-lived;  some
specimens are believed to be more than 2500 years old. Such is Ginkgo's
tenacity that six trees survived the 1945 atomic bombing of Hiroshima,
Japan; they were amongst the very few living things to survive the
blast. Though charred, the trees soon regained health and are alive to
this day!
Although Ginkgo biloba and other species of the genus were once
widespread throughout the world, it isnow found in the wild only in the
northwest of Zhejiang province in the Tian mu Shan mountains in eastern
China. It has long been cultivated in other parts of China, and is more
common in the south than the north. Because of its revered status in
Buddhism and Confucianism, Ginkgo is also widely cultivated in Korea
and parts of Japan. It has also been cultivated in North America for
more than 200 years. Where it grows naturally in the wild it is found
infrequently in deciduous forests and valleys on acidic, fine, silty
soil with good drainage.
Apart from its well-known medicinal uses, ginkgo is also used in
cooking in China and Japan. A traditional Chinese food is the nut-like
gametophytes that can be found inside the seeds. They are used in
congee and are often served at weddings and on the Chinese New Year. In
Chinese medicine, ginkgo is believed to have many health benefits,
including being an aphrodisiac. The Japanese use ginkgo seeds (ginnan)
in several dishes, or eat them cooked as an accompaniment to other
dishes.
The parts of the plant that are used medicinally are the leaf and
seeds. Extract of ginkgo leaves is a popular medicinal herb in North
America, as well as many other countries. In traditional Chinese
medicine, the seeds of the ginkgo tree are used.
Ginkgo is mainly used to improve memory, concentration and cognitive
performance, and as an anti-vertigo agent. It is claimed gingko can
prevent and treat Alzheimer's disease and vascular dementia, but
clinical trials are non-conclusive as to its efficacy. Other popular
uses include: macular degeneration, sexual dysfunction, impaired
peripheral blood circulation, Raynaud’s syndrome, gangrene, asthma,
dizziness of vascular origin, congestive dysmenorrhoea, recovery from
stroke, hearing loss and tinnitus (controversial). Despite many
conflicting conclusions about the efficacy of ginkgo extract from
clinical trials, it seems to have three main effects on the human body:
improvement in blood flow - including microcirculation in small
capillaries - to most tissues and organs; protection against oxidative
cell damage from free radicals; and blockage of many of the effects of
platelet-activating factor, which is involved in blood clotting.
Patients taking anti-coagulants should use ginkgo extract with extreme
caution as the side effects include excessive bleeding. Other side
effects include digestive problems, headaches, muscle weakness and
allergic skin reactions. Anyone with a history of allergic reactions to
poison ivy, mangoes (and other urushiol-producing plants) are advised
to avoid consuming ginkgo in any form.
Ginkgo has also been found to interfere with the metabolism of drugs
processed by an enzyme named cyp3A4 and therefore it should not be used
with immunosuppressant drugs (particularly cyclosporine), because it
has been found to reduce their effects. It may also interact with
insulin and other anti-diabetic drugs. Neither should it be used with
anti-seizure medications.
Lavender
Lavender (Lavandula spp.) is a member of the mint, or
Lamiaceae, family. Although there are 39 species, Lavandula
augustifolia, or true lavender, is the most commonly-used for medicinal
purposes. Easy cross-pollination has also led to countless variations
within each species. Believed to have originally been native to Asia,
lavender has now spread across the Middle East, Africa, the
Mediterranean, parts of Europe and southern Britain. This diverse genus
includes annual and herbaceous plants and small shrubs. Its flowers
vary from blue to violet or lilac. The leaf type can vary between
species but it is predominantly long and narrow.
Ideal growing conditions for lavender are dry, well-drained, sandy or
gravel soils in full sun. They require little or no fertilizer and good
air circulation. Avoid organic mulches as they can trap moisture around
the plant’s base which encourages root rot.
Lavender’s many and varied uses have been documented throughout
history, and even today it probably has more diverse uses than any
other herb. In biblical times, it was one of several ‘holy herbs’ -
along with sandalwood, frankincense and myrrh - used in temples. The
Romans used it in their famous Roman baths to add fragrance to the
water and benefit the skin. In Latin, its name was lavandārius, from
lavanda from the verb lavāre (to wash). It was the Romans who
introduced lavender to Britain, where it now flourishes in southern
England. The ancient Greeks discovered that, when crushed, processed
and burnt, lavender emits a relaxing scent. They revered this
exquisite-smelling herb, naming it nardus, after the ancient Syrian
city of Naarda.
 In
more modern times, lavender essential oil and tincture are used
extensively in household products, aromatherapy and alternative
medicine. Only the buds contain the essential oil, which is where the
scent and flavour of lavender are best derived. They should be gathered
just before opening and dried at a temperature not above 35ºC. The
fresh flowers contain 0.5 per cent of volatile oil that contains
linalyl acetate, linalool, geraniol, cineole, limonene and
sesquiterpenes. English lavender (Lavandula augustifolia) yields a
sweet essential oil which can be used in balms, salves, perfumes,
cosmetics, and topical applications. Dutch lavender (Lavandula ×
intermedia) yields a similar essential oil, but with higher levels of
chemicals called terpenes, including camphor. This adds a sharper
overtone to the aroma.
Lavender essential oil has antiseptic and anti-inflammatory properties,
and this fact was known and utilised as far back as World War I, when
it was used as a disinfectant in hospitals. Other common folk uses of
lavender include repelling insects, especially moths, and soothing and
healing itchy bites and burns, easing headaches, inducing relaxation
and aiding sleep. Dried lavender flowers have long been popular in pot
pourri and sachets to freshen linen. When added to rosewater or
witchhazel in a 1:10 dilution, lavender essential oil heals acne and
inflammatory skin conditions.
In Western herbal medicine, lavender extract is believed to have
carminative (soothes intestinal spasm and pain and relieves
flatulence), spasmolytic (reduces smooth muscle spasm), anti-depressant
and anxioytic (relieves anxiety) properties. It therefore has obvious
popular usage as a treatment for anxiety, insomnia, excitability, and
nervous dyspepsia, tension headache and irritable bowel syndrome. As a
gentle, strengthening tonic for the nervous system, it may be used in
states of debility and nervous exhaustion. It should be avoided in
known allergy, but otherwise there are no contraindications.
Although lavender is not used extensively in cookery, it lends a
delicate floral and slightly sweet flavour to dishes such as ice-cream,
honey, syrup and butter. For most cooking applications the dried buds
are used, although the leaves can also be used by creative cooks.
Lavender syrup and dried lavender buds can be used to make scones and
marshmallows. Lavender also complements sheep and goat’s milk cheese.
RECIPE
Honey Lavender Butter
250g softened butter
2 tsp. dried lavender buds (pulsed or chopped)
1 tsp. honey
Mix together and enjoy – try it on scones, toast and muffins.
Lemonbalm
Lemonbalm (Melissa officinalis) is a native to southern Europe and northern Africa. It is a member of the mint family, Lamiaceae, which has been cultivated for over 2000 years. It is a hardy perennial plant with hairy, branching stems that can reach 70–150cm in height, and light-green, toothed ovate leaves. During the summer months, small, white or yellowish flowers appear which emit a strong, lemony scent and give the plant its common name. They are full of nectar and so they attract bees. The Greek for honey-bee is Melissa, hence the plant's genus name. The parts used in aromatic and herbal medicine are the aerial parts and essential oil. There are numerous common names for lemonbalm, including Bee Balm, Bee Herb, Blue Balm, Common Balm, English Balm, Sweet Balm, Balm Mint, Melissa, Dropsy-plant and Cure-all.
Lemonbalm has a long history as a therapeutic herb. The Greek physician, Dioscorides, documented its use for scorpion stings, dog and insect bites. The crushed leaves, when rubbed on the skin, are used as a repellent for mosquitos. The Arabs also used it as a tea for anxiety, depression and to promote longevity. Traditionally, lemonbalm has folkloric use as an anxiolytic (relieves anxiety) and as a mild sedative.
In modern Western herbal medicine lemonbalm has proven therapeutic value in relieving insomnia. It may also be used to treat colds and influenza due to its diaphoretic (fever-reducing) qualities. As a carminative herb it relieves muscle spasm in the digestive tract and so is excellent for relieving indigestion and dyspepsia, flatulence, infantile colic, flatulent colic and irritable bowel syndrome. Because of its mild anti-depressive and sedative properties, it is primarily indicated where the above symptoms exist in association with anxiety or depression. It combines well with hops, chamomile or meadowsweet for such conditions. Lemonbalm and its preparations have been shown to improve mood and mental performance in clinical trials. These effects are believed to involve muscarinic and nicotinic acetylcholine receptors. Positive results have also been achieved in a small clinical trial involving Alzheimer patients with mild to moderate symptoms.
There are many chemical constituents in lemonbalm, one of which is called eugenol. This compound has been found to inhibit bacteria and viruses. It also contains tannins which contribute to its antiviral effects. Although its antibacterial properties have been demonstrated scientifically, they are markedly weaker than those from a number of other plants studied. However, it is still a useful herb to treat colds and flu in conjunction with other, more potent herbs. Topically, it may be used for herpes simplex.
Lemonbalm has hypotensive properties, and as such, it has a tonic effect on the heart and circulatory system causing mild vasodilation of the peripheral vessels, thus lowering blood pressure.
There is only one major contraindication associated with lemonbalm: it should be avoided by those on thyroid medication (such as thyroxine), as it is believed to inhibit its absorption.
Due to its delicate lemon flavour, lemonbalm is very versatile and has a wide culinary potential. Apart from using fresh, chopped leaves as an attractive garnish, they can be used to add zest to sweet or tangy dishes. It combines well with allspice, bay leaves, chervil, mint, pepper, rosemary and thyme. It makes a wonderful addition to fruit salads, green salads, herb butters, fruit drinks and sorbets. It can also be used in egg dishes, custards, soups and casseroles. It works well in stuffings for poultry, lamb and pork. Its subtle flavour is perfect for sauces and marinades for fish.
The French use lemonbalm as the basis of the cordial eau des Carmes. It is also an ingredient in Benedictine and Chartreuse. Lemonbalm is often used as a flavouring in herbal teas, often in combination with other herbs such as chamomile, hops and spearmint. For optimum storage and preparation of lemonbalm, place fresh leaves in a plastic bag in the fridge for a few days or freeze them. Dried leaves should be stored in an airtight container. To dry leaves, avoid exposure to light or heat, spread out on newspaper or hang in bunches in a dark, airy place. The leaves will lose some of their flavour when dried.
Recipe - Lemonbalm infused oil
1 cup of extra-virgin olive oil
1/2 cup of fresh lemonbalm leaves, chopped
Mix the chopped herbs into the oil and let the mixture stand for 4-5 days at room temperature. Discard the herbs but pour the remaining oil into sterilised jars. Store in the fridge for up to 6 months.
*Alfafa House sells dried lemonbalm.
sticks.
Licorice
Licorice (Glycyrrhiza glabra) is an herbaceous perennial. It
reaches a height of up to one metre, and possesses pinnate leaves of
7-15 cm in length. It produces small (0.8-1.2cm long) purple to pale
blue flowers. The fruit consists of an oblong pod about 2-3 cm in
length. The plant, native to southern Europe and parts of Asia, grows
best in deep, fertile, well-drained soils, with full sun. It is ideally
harvested in the autumn two to three years after planting. Licorice is
- surprisingly perhaps - a legume (related to beans and peas).
The name, licorice, or liquorice, is derived from the old French
licoresse, originating from the Greek glukurrhiza which means sweet
(glukus) root (rhiza).
The sweet flavour of licorice comes mainly from an unsaturated ether
compound called anethole, which is also found in fennel and star anise.
Another compound, glycyrrhizin - which is 30-50 times sweeter than
sucrose - provides additional sweetness. It is the root of the plant
that is used both for culinary and medicinal purposes. Licorice extract
is produced by boiling the root and then removing most of the water via
evaporation. It can then be sold either as a syrup or in solid form.
 Licorice
is popular in Italy, especially in the south, and Spain in its natural
form. The root of the plant is simply dug up, washed and chewed as a
mouth freshener. Throughout Italy, unsweetened liquorice is consumed in
the form of small black pieces made only from 100 per cent pure
licorice extract - the taste is intensely bitter. Licorice flavouring
is sometimes used in soft drinks and herbal teas and in Calabria, a
popular liqueur is made from pure licorice extract. Licorice is also
very popular in Syria where it is sold as a drink.
The English were the first to produce a sweet licorice candy by mixing
the root with sugar. Spanish monks cultivated licorice root at Rievaulx
Abbey near Thirsk in Yorkshire. (In Yorkshire and Lancashire licorice
is colloquially known as Spanish). The famous Pontefract Cakes from
Yorkshire use sweetened licorice in the recipe.
Sticks of commercial licorice typically have a diameter between two and
ten millimetres. They are soft enough to be chewed on and are popular
amongst Scandinavian children. In the Netherlands, licorice candy
(called drop) is very popular. It may be mixed with aniseed, mint,
menthol or laurel, or even ammonium chloride to give it a salty flavour
(zoute drop). Much liquorice production also goes toward flavouring,
sweetening and conditioning tobacco products where it adds a mellow,
sweet woody flavour and enhances the taste of tobacco.
Although licorice is not generally used much in cuisine, the Chinese
sometimes use it as a spice for savoury foods and to add flavour to
broths and foods simmered in soy sauce.
Licorice is far more useful medicinally than as a culinary ingredient.
In Western herbal medicine, its known therapeutic actions include:
anti-inflammatory, mucoprotective (protects mucous membranes,
especially of the gut), adrenal tonic, expectorant (improved the
clearing of mucous from the lungs), demulcent (has a soothing effect on
mucous membranes), mild laxative, anticarcinogenic, and antitussive
(relieves cough).
Licorice is one of a group of plants with a marked effect on the
endocrine system. The glycosides present have a similar structure to
the naturally-occurring steroids in the body, and this explains the
beneficial action that licorice has on adrenal gland problems such as
Addison’s disease. It also has a wide usage in bronchial problems such
as asthma and bronchitis, as well as coughs and catarrh. It combines
well with coltsfoot or white horehound for these conditions. Other
indications include stress, polycystic ovary syndrome, female
infertility and female androgen excess, constipation, dermatitis and,
topically, for oral and genital herpes.
In both naturopathic and allopathic medicine, licorice is also used for
the treatment of gastritis, gastro-oesophageal reflux disease, peptic
ulceration and, topically, for mouth ulcers. For gastric problems it
may be combined with marshamallow, comfrey and meadowsweet. In
traditional Chinese medicine, it is popular as a means of ‘harmonizing’
the other ingredients in the formula.
Toxicity may result from excessive consumption of licorice. Do not
exceed 40ml per week of liquid extract. Its use is contraindicated
(except in low doses or for deglycyrrhinized preparations) in
hypertension, hypokalaemia., oedema and congestive heart failure.
Caution should be exercised in the elderly or those with renal, cardiac
or hepatic disease and when taking some medications including digoxin,
diuretics or laxatives. Care should also be taken when consuming
licorice candy regularly: doses as low as 50 grams of licorice daily
for 2 weeks may cause a significant rise in blood pressure.
*Alfafa House sells licorice root wheat and spelt licorice
sticks.
PASSION FLOWER
THE A-Z OF MEDICINAL HERBS & SPICES
PASSIONFLOWER
The passionflower is one of approximately 500 species of flowering plants of the Passifloraceae family. Most species are vines, but some grow as shrubs and a few as herbaceous plants. Species are distributed worldwide, except for Africa and Antarctica. The majority are found in South America, China, Southern Asia and New Guinea. Australia can only boast four or so species and New Zealand has just a single one. Nine species are native to the USA, including the medicinal P. incanarta or Maypop. The latter is a subtropical representative of a mostly tropical family. Unlike its more tropical cousins, this P. incanarta is hardy enough to withstand cold temperatures down to -4°F (-20°C) before its roots perish.
Passionflowers possess intricate florescences with a unique structure, which are very attractive to insects, butterflies and bees. Only a large bee is able to successfully pollinate the flower. The flowers are an excellent example of evolutionary adaptation: many pests are attracted to the large, intricate flowers but many plant species have evolved to produce a sweet, nutritious liquid which attracts ants, and which subsequently, feed on the pests. Also, as a means of preventing butterflies from laying numerous eggs on a single plant, some species of passionflower bear small, coloured nubs which resemble butterflies’ eggs and fool the butterflies into believing that more eggs have already been deposited on the plant than is actually the case.
Most species possess round or elongated edible sweet, yellowish fruit from two to eight inches long and an inch to two inches across. Passionflowers, and particularly their fruits, are often associated with sexual or romantic innuendo.
According to some etymologists, the ‘Passion’ in passionflower refers to ‘the passion of Jesus’ in Christian theology. In the 15th C, Spanish Christian missionaries adopted the unique physical structures of this flower, particularly the numbers of its various flower parts, as symbols of Jesus’ last days and especially of his crucifixion. The Blue Passionflower (P. caerulea) shows the most elements of the Christian symbolism, such as the tendrils which represent the whips used in the flagellation of Christ, the ten petals and sepals which represent the ten faithful apostles, the radial filaments which represent the crown of thorns, the three stigmas which represent the three nails and the five anthers below them representing the five wounds inflicted on Christ.
In Spain, the passionflower is known as espina de Cristo or ‘Christ's thorn’. Old Germanic names include Christus-Krone or ‘Christ’s crown’ and Jesus-Lijden or ‘Jesus' passion’.
It is the leaves and roots of P. incanarta which have traditional medicinal use. There is much anecdotal evidence of such use amongst Native North Americans as a sedative and calming herb to treat anxiety, insomnia, hysteria and even epilepsy. It also has traditional usage as an analgesic. The plants were later also utilised by European colonists for similar purposes.
Modern Western herbalists recognise P. incanarta for its anxiolytic (anti-anxiety), nervine (supports the nervous system), spasmolytic (reduces or relieves muscle spasms), mild sedative and hypnotic therapeutic actions. Its key indications include sleep onset or maintenance insomnia, anxiety, irritability, nervous tachycardia, tension headache and palpitations. Other indications include drug abuse/addiction, trigeminal neuralgia, spasmodic period pain, asthma (where there is tension-related spasmodic muscle contraction), epileptic seizures and Parkinson’s disease.
Modern science has discovered that many species of passionflower have been found to contain certain alkaloids with anti-depressant properties. Although the flower and fruit have minute traces of these chemicals, the leaves and roots are more potent.
The medicinal effectiveness of a few species of Passiflora, including P. incanarta has been the subject of clinical trials for the treatment of generalised anxiety disorder. The latter performed as well as certain anti-anxiety drugs but produced fewer side effects. Other studies suggest it may help in opiate, cannabis and alcohol withdrawal.
The dried herb is best taken as an infusion. Pour one cup of boiling water onto one teaspoon of the dried herb and allow to infuse for 15 minutes. Drink one or two cups in the evening for insomnia and a cup twice daily for any of the other indications. It combines well with hops, valerian and Jamaican Dogwood for insomnia. If the tincture is preferred, the effective dosage should be 20-40ml per week (depending on the strength). It may also be taken in tablet form, the effective dosage being 1.5 – 2.5g daily.
There are a few cautions and contraindications associated with P. incanarta including hypersensitivity reactions (hives, skin blood vessel inflammation), drowsiness (in high doses), and possible interactions with some blood thinning drugs, antiepileptics, benzodiazepines and barbiturates. Best avoided in pregnancy as it may increase uterine contractions.
Elaine Parry is a qualified and accredited naturopath, medical herbalist and clinical nutritionist. She practises at The Buddha Bar Healing Clinic, 434 King St., Newtown. If you have any queries relating to this article or to herbal medicine or nutrition in general please e-mail: ‘elaine.parry@gmail.com’
Nettle
Stinging nettle, or common nettle, Urtica dioica, is the most well known nettle of the genus Urtica. There are between 30-45 species in the genus, most of them being herbaceous perennial flowering plants. Stinging nettles grow 1-2 m tall and their soft leaves are borne on an erect wiry stem. They are abundant in northern Europe, North America and much of Asia, usually found growing in the countryside. They are less common in southern Europe and Africa, where growth is restricted by the need for moist, fertile soil. Rather than being considered as a weed, they have proven to be an extremely useful plant.
Like most nettles, the Stinging Nettle possesses trichomsomes, or hollow stinging hairs on its leaves and stems which inject acetylcholine, histamine and formic acid, producing a stinging sensation when humans and animals come into contact with them. Colloquial names for the plant include burn nettle, burn weed and burn hazel. The Anglo-Saxon and Dutch common name, Netel, is derived from Noedl, meaning ‘a needle’. This may be a reference to its sting but another theory refers to the fact that it supplied the thread used by Germanic and Scandinavian nations before the introduction of flax. Net being the passive participle of ne, a verb common to most of the Indo-European languages, meaning 'spin' or 'sew' (Latin nere, German na-hen, Sanskrit nah), nettle may simply have meant ‘that with which one sews’. Its fibre is similar to, but stronger, than hemp or flax, and it was used for the same purposes, from making cloth of the finest texture down to the coarsest, such as sailcloth and sacking. In Hans Andersen's tale of the Princess and the Eleven Swans, the princess weaves coats made of nettles.
Despite its unpleasant sting, the plant has a long history of use as a medicine and as a food source. In Old English folklore, the nettle was revered amongst pagan Anglo-Saxons: historical records from the 10th century mention it as one of the plants used in the Nine Herbs Charm.
Although fresh stinging nettle leaves cause pain, once soaked in water or cooked, they are a safe and highly nutritious food source, containing good amounts of Vitamin A, K, C, iron, potassium, manganese and calcium. It has a flavour not unlike spinach and is best eaten steamed or made into soup. It also complements polenta well. Nettle is even used in cheesemaking - due to its milk-curdling properties it acts as a replacement for rennet - and is used as a flavouring for some varieties of Gouda. In Nepal, the nettle plant is known as Shishnu and is popular cooked with spices.
A nettle cordial can be made by steeping the leaves in a concentrated sugar solution so the flavour is extracted into the latter. The leaves are then removed and a source of citric acid, such as lemon juice, is added to help preserve it and add a tart flavour. Traditionally, this drink has been popular in N.W. Europe, although versions of the recipe can be traced back to Roman times. There are also many old recipes for nettle beer which was once a popular drink in Scotland, especially for gouty and rheumatic pains.
In medieval Europe, stinging nettle was used as a diuretic, to rid the body of excess water, and to treat sore muscles, rheumatic and arthritic joint pain. Fresh nettle also has recorded use in folk remedies as a styptic, to stop bleeding. It is the plant’s high Vitamin K content that would be responsible for this.
Modern herbalists and scientists recognise these therapeutic properties. Scientific studies have shown that when the hairs of the nettle come into contact with a painful area of the body, they can actually decrease the original pain. It is believed that the mechanism of action here is the reduction of levels of inflammatory chemicals in the body due to interfering with the way the body transmits pain signals.
Today, many herbalists in Europe use nettle to treat urinary problems during the early stages of benign prostatic hyperplasia. Studies suggest that stinging nettle, in combination with other herbs, such as saw palmetto, may be effective at relieving symptoms such as reduced urinary flow, incomplete emptying of the bladder, post urination dripping, and the constant urge to urinate. Nettle has been shown to be comparable to the medication Finasteride in slowing the growth of certain prostate cells, although it does not decrease prostate size. Scientists are unsure of the mechanism involved but it may be that nettle contains chemicals that affect testosterone and oestrogen, or it may act directly on prostate cells.
Other common uses are for urinary tract infections, hay fever (due to its anti-allergy properties), and in compresses or creams for treating joint pain, sprains and strains and tendonitis. It is also useful for treating dermatitis, eczema, urticaria and gout and, due to its iron content, it may help treat anaemia in vegetarians. The homoeopathic tincture, Urtica, is frequently administered successfully for rheumatic gout.
Cautions for taking nettle in medicinal doses apply to those on blood-thinning drugs such as Warfarin and aspirin, as the plant may affect the blood’s ability to clot. Those on diuretics should also avoid nettle as it acts as a diuretic and may cause dehydration in high doses.
ROSEMARY
THE A-Z OF MEDICINAL HERBS & SPICES
ROSEMARY
Rosemary (Rosmarinus officinalis) is one of many species of the mint family, Lamiaceae. But it is one of only two species of the genus Rosmarinus. Its native habitat is the Mediterranean, although it now grows widely across temperate regions. Rosemary thrives in a hot, dry climate. It is a woody, perennial herb with a distinctive fragrance and flavour. The leaves are small and evergreen, green-coloured on the surface and white underneath. It is the leaves that are used medicinally. The flowers are variable in colour, ranging from white to pink, and blue to purple. The plant may flower throughout winter in warm climates.
The name rosemary derives from the Latin ‘rosmarinus’, which is from ‘dew’ (ros) and ‘sea’ (marinus), or ‘dew of the sea’. It is believed that this is because of its ability to survive on the humidity carried on the sea breeze. However, mythology provides us with a more interesting interpretation: rosemary was said to be draped around Aphrodite as she rose from the sea, being originally borne of Ouranos’s semen! Both Aphrodite and the Virgin Mary are associated with rosemary, the latter having spread her cloak over a white-blossomed rosemary bush when she was resting. According to religious legend, the flowers turned blue - the colour most associated with Mary.
The fresh and dried leaves of the plant are used frequently in traditional Mediterranean cuisine. Rosemary goes particularly well with barbecued and roast lamb. The bittersweet, sap-green flavour of rosemary alleviates the fattiness of the lamb, while its pine-fresh, eucalyptus notes can freshen the meat’s gamier qualities. Rosemary also complements olives, garlic, mushrooms, pork, bread and potatoes.
Rosemary has a long history of traditional usage. It has been – and remains – associated with strenghtening memory. Shakespeare makes reference to it in Hamlet, when Ophelia says ‘There's rosemary, that's for remembrance’. Traditionally, mourners have thrown it into fresh graves as a symbol of remembrance for the dead. Its symbolic use in funerals and war commemorations in both Europe and Australia endures today.
In the Middle Ages, rosemary symbolised love. It was used as a love charm and in wedding ceremonies a bridal headpiece would be made from rosemary and the groom and wedding guests would wear a sprig of rosemary. Newlyweds would also often plant a branch of rosemary on their wedding day and, if it grew, it was a good omen. Mrs Grieves, in her book A Modern Herbal, states that ‘A rosemary branch, richly gilded and tied with silken ribands of all colours, was presented to wedding guests, as a symbol of love and loyalty’.
Another, slightly peculiar, use of rosemary as a love herb can be seen in the divinatory role it played in the Middle Ages: various types of herbs were grown in pots and assigned the name of a potential lover. The plant that grew the strongest and fastest provided the name of the true love. Rosemary was also stuffed into cloth dolls to attract a lover.
It was also believed that rosemary repelled evil: placing a sprig under a pillow would ward off nightmares and, placed outside or grown in the garden, it would repel witches. This usage of rosemary in the garden somehow turned into signification that the woman ruled the household where rosemary grew abundantly. By the 16th century, this practise riled the menfolk so much, they would rip out the bushes to show that it was they who ruled the roost.
Rosemary contains many potentially biologically active compounds, including antioxidants, such as carnosic acid and rosmarinic acid. It is therefore an important herb in modern herbal medicine as it has a multitude of useful therapeutic actions, including: anti-spasmodic, anti-depressive, parasiticide, anti-microbial, astringent, nervine (supports and tones the nervous system), as a circulatory stimulant, antioxidant, hepatoprotective (supports liver function). It is frequently used by herbalists to improve concentration and mental performance, to enhance liver detoxification, to treat tension headaches and debility, especially where associated with depression. For the latter, it combines well with skullcap and oats. Topically, it can be used to ease muscular pain, sciatica and neuralgia, and to speed up wound-healing. It may also help to prevent hair loss as it stimulates hair follicles.
There are few precautions with rosemary but it may interfere with the absorption of iron, which indicates it should not be used internally by those with iron deficiency anaemia.
To make an infusion of rosemary tea, pour boiling water over 1-2 teaspoonfuls of the dried herb and leave to infuse for 10-15 minutes. Consume three times daily for a therapeutic effect.
*Fresh and dried rosemary is available from Alfafa House.
** References available on request.
Elaine Parry is a qualified and accredited naturopath, medical herbalist and clinical nutritionist. She practises at The Buddha Bar Healing Clinic, 434 King St., Newtown. If you have any queries relating to this article or to herbal medicine or nutrition in general please e-mail:
Elaine
SAGE
THE A-Z OF MEDICINAL HERBS & SPICES
SAGE
Sage (Salvia officinalis) is a small, perennial, evergreen sub-shrub with woody stems, grey-green leaves which possess fine, soft hairs, and blue to purplish flowers. It belongs to the Lamiaceae family and is native to the Mediterranean region, although it has become naturalized in many other geographical areas. It grows up to three feet in height and has a distinct fragrance. It also has a long history of medicinal and culinary use, and in modern times also as an ornamental garden plant.
Salvia officinalis has numerous common names. Some of the best known include sage, common sage, garden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The common name, sage, is also used for a number of related and unrelated species. Its name comes from the Latin Salvare, which translates roughly as to rescue, save or heal, referring to the healing properties long attributed to the various Salvia species.
Sage has been used since ancient times for almost every ailment including warding off evil, snakebites, and increasing women's fertility. It is possible that the Romans introduced it into Europe from Egypt as a medicinal herb. Pliny the Elder documented its uses as a tonic, a diuretic, a local anaesthetic and a styptic (reduces blood flow). King Charlemagne recommended sage for cultivation as far back as the Middle Ages. The plant had a high reputation throughout that period, with many sayings referring to its healing properties and value as a medicinal plant. It was one of four ingredients of the Four Thieves Vinegar, a blend of special herbs which were supposed to ward of the Plague.
As a culinary herb, sage has a slight peppery flavour. In British cooking, it is used extensively for flavouring pork, Lincolnshire sausages, pork or poultry stuffing and Derby cheese. It is also used in the cuisines of Italy, the Balkans and the Middle East. However, for some reason, sage has never found favour with French chefs.
Sage is the classic remedy for inflammations of the mouth, gums, tongue, throat and tonsils. Its volatile oils act to soothe the mucous membranes. It is used as an active ingredient in natural mouthwashes because its tannins are thought to help kill the bacteria that cause gingivitis. It may be used internally as a mouthwash and as a gargle it will help to reduce laryngitis, pharyngitis and tonsillitis.
Sage has a long history of use as a treatment for gastrointestinal disorders. It is a valuable carminative for dyspepsia as it has been shown in clinical trials to help relax muscle spasms in the digestive tract. It combines well with Meadowsweet and chamomile for this condition.
Sage may help to prevent the depletion of acetylcholine, a neurotransmitter that is crucial to proper brain function. A combination of sage, gingko biloba and rosemary may help to slow down, or even prevent, the onset of Alzheimer's disease.
As an antihyperhidrotic (reduces sweating), sage is especially useful for peri-menopausal women. Many natural deodorants contain sage.
Sage also reduces the production of breast milk and should therefore be avoided in pregnancy and lactation (culinary use is ok), unless a reduction in the production of breast milk is desired. As it also stimulates the uterine muscles, it is contraindicated in pregnancy in any case.
As a compress or poultice, sage promotes the healing of wounds due to its antimicrobial and astringent properties.
Sage Infusion
Use 1 to 2 teaspoons of dried leaves per cup of boiling water. Steep for 10 minutes, then strain. Use this infusion as a gargle for sore throat or as a mouthwash for gingivitis. You can also drink up to three cups a day to improve digestion and reduce perspiration.
Iced Sage, Mint and Honey tea.
1/3 cup chopped fresh sage or 2 tbs dried sage
2 tbs fennel seeds, lightly crushed
1 tbs chopped fresh mint or 1 tsp dried mint tea leaves
1 tsp finely grated lemon rind
1.25L (5 cups) boiling water
Honey, to taste
Ice cubes, to serve
Mint leaves, extra, to serve
Place the sage, fennel seeds, mint and lemon rind in a large teapot or plunger. Add the boiling water and cover with a lid. Set aside for 15 minutes to infuse.
Strain into a jug and stir in honey to taste. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Place ice cubes and a few mint leaves in serving glasses and pour over the chilled tea to serve. This tea will keep in the fridge for up to two days.
*Alfafa House sells dried sage
ST JOHN'S WORT
THE A-Z OF MEDICINAL HERBS & SPICES
St John’s Wort (Hypericum perforatum) is one of many species of the Hypericaceae family. Although ‘St John’s Wort’ may refer to any of the species of this family, H. perforatum is often called Common St John’s Wort, Klamuth Weed or Goatweed to differentiate it. Approximately 370 species of the genus Hypericum exist worldwide with a native geographical distribution including temperate and subtropical regions.
Hypericum perforatum is a perennial herb native to Europe but which is now widespread across most temperate regions of the world. It has yellow flowers with extensive, creeping rhizomes, and stems which grow up to one metre in height. The leaves are yellow-green in colour and are covered in transparent dots with some black dots on the lower surfaces. When flower buds or seed pods are crushed, a reddish/purple liquid is produced. This can be used to make a reddish-coloured oil which has therapeutic benefits.
The genus name Hypericum is derived from the Greek words hyper (above) and eikon (picture), in reference to the traditional use of the plant to ward off evil, by hanging plants over a religious icon in the house during St John's day. The species name perforatum refers to the presence of small oil glands in the leaves that look like windows, which can be seen when they are held against the light. The plant’s common name of St. John’s Wort derives from its traditional flowering and harvesting on St John’s Day. This refers to John the Baptist, as the plant blooms around the time of the feast of St. John the Baptist in late June.
St. John’s Wort’s medicinal uses were first recorded in Ancient Greece. Modern herbalists use it primarily as an anti-depressant, but it is also a nervine tonic, and, in addition, it has antiviral and antimicrobial properties and can be used as a vulnerary (promotes the healing of wounds).
There is ample research to suggest that the active constituent of St. John’s Wort, hypericin, has a tonic and tranquillising action. The evidence suggests that it may be useful for short-term treatment of mild to moderate depression, and some studies have reported benefits for more severe depression. It appears to increase the levels of certain neurotransmitters, such as serotonin, noradrenaline and dopamine, which help to maintain normal mood and keep emotions stable. Clinical trials involving thousands of patients concluded that extracts of St. John's wort were superior to placebo in patients with major depression, HYPERLINK "http://en.wikipedia.org/wiki/Major_depressive_disorder" \o "Major depressive disorder" with similar efficacy to standard antidepressants. The rate of side-effects was half that of newer SSRI antidepressants and one-fifth that of the older tricyclic antidepressants.
St. Johns Wort is also indicated for premenstrual syndrome and menopausal symptoms, Herpes simplex, hepatitis, shingles, and viral infections. If applied topically, it may be used for the treatment of sciatica, neuralgia, wounds, abrasions, insect bites and first degree burns. Both the oil and the tincture have antioxidant properties.
There are several cautions and possible side-effects to be aware of when taking St John’s Wort. Women who use the contraceptive implant Implanon or take the oral contraceptive pill are advised not to take it as it reduces their effectiveness. Neither is it recommended for use during pregnancy or breastfeeding. It interacts with many medications in ways that can interfere with their intended effects. These include: antidepressants, Cyclosporine, Digoxin, Indinavir, Irinotecan, seizure-control drugs, such as Dilantin and Phenobarbital, Warfarin and related anticoagulants. It may also rarely cause photosensitive skin rash, mild gastrointestinal symptoms, dry mouth, fatigue, headache, sexual dysfunction, tiredness, anxiety, or restlessness.
St John’s Wort Infusion
Pour a cup of boiling water onto 1-2 teaspoons of the dried herb and leave to infuse for 10-15 minutes. Drink three times daily.
*Alfafa House sells dried St. John’s Wort
Elaine Parry is a qualified and accredited naturopath, medical herbalist and clinical nutritionist.
She practises at The Buddha Bar Healing Clinic, 434 King St., Newtown.
If you have any queries relating to this article or to herbal medicine or nutrition in general please e-mail: HERE
THYME
THE A-Z OF MEDICINAL HERBS & SPICES
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Thymus vulgaris (common thyme, English thyme, summer thyme, winter thyme, French thyme,
THYME or garden thyme) is a commonly used culinary and medicinal herb. It is a Mediterranean low-growing perennial which is best suited to well-drained soils low in nutrients and a hot, sunny location. It thrives in stony soil and requires little watering. Best planted in spring, it can reach up to around 40cm in height and possesses small lilac or white aromatic flowers borne on erect stems. It is useful as an attractive drought-tolerant ground cover. This strong-smelling herb has small grey-green leaves. It is these leaves and the flowers which are used both in cooking and medicine.
The varieties used in cooking are common thyme and lemon thyme (Thymus × citriodorus), which has a mild lemon flavour. Thyme is highly attractive to bees and, planted near the vegetable garden, can help promote pollination. The bushes may also help to mask the smell of vegetables and thus reduce insect attack.
Historically, thyme was an important herb. The Ancient Egyptians used it for
embalming and the Ancient Greeks for bathing. It was the Romans, however, who were most likely responsible for the spread of its use throughout Europe as they used it to ‘purify’ rooms and give an aromatic flavour to cheese and liqueurs. It was also a feature in Greek temples where it was burnt as incense due to its association with courage. The theme of courage was repeated in the Middle Ages with women giving it as a gift to knights and warriors. As with the Romans, people in the Middle Ages used thyme as incense, placing it on coffins during funerals to help assure passage into the afterlife.
Thyme is a favourite culinary herb and is one of the essential ingredients in the traditional French bouquet garni or herbes de Provence, along with marjoram, parsley, and bay leaf. Its bittersweet aromatic flavour works well in many dishes, especially lamb, beef, slow-cooked tomato sauces and bean stews as well as being an ingredient in stuffing for poultry and game. Thyme also goes well with goat’s cheese. Flavouring cheese this way can be traced back to Roman times. Sometimes the herb is added to the cheese but, traditionally, goats and sheep were encouraged to feed on thyme and this would give a natural thyme flavour to the milk they produced which was then used to make cheese.
When buying and storing thyme, choose fresh stalks with green leaves. Wrap in damp paper towel and store in a sealed plastic bag or airtight container in the fridge for up to one week. Wash, then use whole sprigs in cooking or strip the leaves and chop if desired.
Thyme has had many traditional medicinal uses especially in the treatment of coughs and colds and also as an antiseptic. The herb was also often used to make skin tonics and the oil is reputed to repel head lice. Its therapeutic actions include expectorant (improves clearing of excess mucous from the lungs), astringent (causes constriction of mucous membranes), spasmolytic (reduces or relieves muscle spasm), antibacterial, antifungal, antioxidant, anti-microbial and, topically, rubefacient (mild counter-irritant)
Constituents of thyme oil include essential oils containing mainly phenols (thymol and carvacrol), and flavonoids. With its high content of volatile oil, thyme makes a good carminative for use in dyspepsia and sluggish digestion. This oil is also a strongly antiseptic substance, which explains many of its uses. It can be used externally as a lotion for infected wounds, but also internally for respiratory and digestion infections. It may be used as a gargle for gingivitis, laryngitis, pharyngitis, and tonsillitis, halitosis, easing sore throats and soothing irritable coughs. It is an excellent cough remedy, producing expectoration and reducing unnecessary spasm. It may also be used in acute and chronic bronchitis, bronchiectasis, whooping cough and asthma. As a gentle astringent it has even found use in childhood diarrhoea.
There are no contraindications except that thyme should be avoided in known allergy.
TURMERIC
Turmeric
(Curcuma longa) is an herbaceous perennial plant of the
ginger family, Zingiberaceae. Native to Indonesia and southern
India, it needs warm to high temperatures and plenty of water to
survive. It grows 5-6 feet high and possesses trumpet-shaped, dull
yellow flowers. It has a mild fragrance reminiscent of orange and
ginger and an earthy, slightly bitter, peppery, sharp taste with a
mustard-like smell. It has bulbous roots which produce rhizomes, and
these produce stems and roots for a new plant. The rhizomes have a
tough brown skin and deep orange flesh.
The roots, or
rhizomes and bulbs, are used in both medicine and food. When not used
fresh, the rhizomes are boiled for several hours and then dried in
hot ovens, after which they are ground into a deep orange-yellow
powder which is used as a condiment, a textile dye, a natural
colouring agent for mustard and a therapeutic remedy.
Turmeric was
traditionally called "Indian saffron" because of its deep
yellow-orange colour. It has been harvested in India for more than
5,000 years where it is commonly referred to haridra, haldar
or haldi. Although the plant grows in many tropical areas, the
majority of turmeric now grows in India, where it is used as a main
ingredient in curry powder. The south Indian city of Erode in Tamil
Nadu is the world's largest producer and most important trading
centre of turmeric in Asia. For this reason, it has been known as the
Yellow City or Turmeric City throughout history.
Turmeric has
served an important role in many traditional cultures throughout the
East, including being a key ingredient of the Ayurvedic pharmacopeia.
It has been used in both Ayurvedic and Chinese medicine as an
anti-inflammatory, to treat digestive and liver problems, infections,
skin diseases, and wounds.
As well as being
used extensively in Indian cuisine and in Ayurvedic and Chinese
medicine, turmeric powder has also been used for centuries in many
Middle Eastern dishes. Arab traders introduced it into Europe in the
13th century, but it has only recently become popular in Western
cultures, partly due to the exotic tastes of modern palettes, but
much of this popularity is owing to recent research which has
highlighted its therapeutic properties. 
Turmerics
main active ingredient is curcumin, which acts as a powerful
antioxidant. Antioxidants scavenge molecules in the body known as
free radicals, which damage cell membranes, tamper with DNA, and even
cause cell death. Antioxidants can fight free radicals and may reduce
or even help prevent some of the damage they cause. In addition,
curcumin helps prevent blood platelets from clumping together to form
blood clots and it lowers the levels of two enzymes in the body that
cause inflammation.
Modern Western
herbalists use turmeric mainly as an anti-inflammatory,
anti-platelet, antioxidant, hypolipidaemic (reduces lipid levels
cholesterol and triglycerides - of blood), and choleretic (increases
the production of bile by the liver). Key conditions that it is used
to treat include peptic ulcer (including for Helicobacter),
dyspepsia, osteoarthritis, rheumatoid arthritis, asthma and chronic
skin disorders. It can also be used as a detoxification agent to
enhance liver detoxification, to prevent cancer, Alzheimers
disease and cardiovascular disease, high cholesterol and even cystic
fibrosis.
The following
therapeutic dosages are recommended for adults:
-
Cut root: 1.5
- 3 g per day
-
Dried, powdered root: 1 - 3 g per
day
-
Standardized powder (curcumin):
400 - 600 mg, 3 times per day
-
Fluid extract (1:1) 30 - 90 drops
a day
-
Tincture (1:1 liquid): 35-100ml
per week
Turmeric and
curcumin supplements are considered safe when taken at the
recommended doses. However, taking large amounts of turmeric for long
periods of time may cause stomach upset and, in extreme cases,
ulcers. People who have gallstones or obstruction of the bile
passages should seek medical advice before taking turmeric.
Similarly, those with diabetes Type 1 or 2, should also seek medical
advice as turmeric supplements may lower blood sugar levels, and when
combined with medications for diabetes could cause hypoglyceamia.
Pregnant and breastfeeding women should not take turmeric
supplements, but consuming the powder in food is fine. Turmeric may
act as a blood-thinner, so anyone about to undergo surgery should
stop taking it at least two weeks prior.
The following
medications are contraindicated with the use of medicinal turmeric or
curcumin:
Blood-thinning
medications - turmeric may exacerbate the effects of
these drugs, increasing the risk of bleeding. Blood-thinners include
warfarin (Coumadin), clopidogrel (Plavix), and aspirin, amongst
others.
Drugs
that reduce stomach acid -turmeric may interfere with
the action of these drugs, increasing the production of stomach acid
over time.
Valerian
A-Z OF MEDICINAL HERBS AND SPICES
Valerian (Valeriana officinalis) is a hardy perennial flowering plant of the Valerianaceae family. The genus Valerian includes over 250 species but V. officinalis is the species most often used in the United States and Europe as a traditional medicine. The plant is native to Europe and Asia, but has been naturalised into North America. It grows to up to four feet high and has trumpet-shaped sweetly-scented pink or white flowers. The roots are the part that is used medicinally. Although the fresh root is relatively odourless, the dried root has a strong odour that many find unpleasant. Roots should be unearthed in late autumn and dried.
Other names for the plant include All-heal, Amantilla, Setwall, Setewale, Capon's Tail, Garden Valerian and Garden Heliotrope. The garden flower, red valerian, is also sometimes referred to as valerian, but is a different species from the same family. According to the Oxford English Dictionary, valerian is derived from the personal Latin name Valerius.
Valerian has been used as a medicinally since at least the time of ancient Greece and Rome. In the 2nd C, Hippocrates documented its properties and Galen prescribed it as a remedy for insomnia, which is mainly what it is used for today. In addition to its sedative properties, valerian also has been used historically as an anticonvulsant, migraine reliever and pain reliever.
In medieval Sweden, it was sometimes placed in the wedding clothes of the groom to ward off the envy of the elves. Valerian flower extracts were also used as a perfume in the sixteenth century. Although some may like the earthy scent of the valerian plant, many others find the distinctive odour unpleasant, even comparing it to that of unwashed feet. During World War II, it was used in England to relieve the stress of air raids
Valerian is one of the most useful relaxing nervines (supports and tonifies the nervous system) and anxiolytics (reduces anxiety) available to us. This fact is recognised by orthodox medicine, as it is included in many pharmacopeias as a mild sedative. Other therapeutic actions also include hypnotic and spasmolytic (reduces spasms in smooth muscle) and hypotensive (reduces hypotension). It may be safely and effectively used to reduce sleeplessness, tension, stress, anxiety, panic attacks, irritability and over-excitability and hysteria. Valerian is sometimes used by Western herbalists to treat these disorders as an alternative to benzodiazepine drugs and it is often indicated as transition medication by doctors when discontinuing benzodiazepines.
The mechanism of action of valerian in general, and as a mild sedative in particular, remains largely unknown. Some studies have demonstrated that valerian extracts interact with the GABA neurotransmitter receptor system. The chief active constituent of valerian is a yellowish-green to brownish-yellow oil which is present in the dried root of the plant. The effect of the active constituents is calming and sedating but without causing sleepiness the following day, unlike many pharmaceutical sedatives. It seems to be most effective on insomniacs who have difficulty falling asleep but it has also been shown to have positive results on those who wake up during the night, inducing a deep, natural healing sleep. Valerian often seems only to work when taken over several weeks, although in some people it may take effect immediately. It has a slight stimulating effect on those who suffer from fatigue, as it works to balance the system, so should be used with caution at night for this group of people.
As an anti-spasmodic, valerian is useful to treat gastrointestinal pain and irritable bowel syndrome, intestinal colic and nervous dyspepsia as well as tension headaches, migraine, dysmenorrhoea (severe cramping period pain). As a pain reliever, it is mostly indicated where there the pain is associated with tension. For the relief of tension, it combines effectively with Skullcap. For insomnia it can be combined with Passionflower and hops. For the treatment of cramp it works well with Cramp Bark.
Other indications include hypertension. It has even been suggested as a treatment for epilepsy, but so far studies have not supported this, although valproic acid, an analogue of valeric acid - one of the active constituents of valerian - is used as an anti-convulsant and mood-stabilising drug.
If taking the tincture medicinally, the dosage is 2-4ml three times per day. There are no major safety issues associated with valerian when taken at the correct dosage. However, large doses may result in stomach ache, apathy, dizziness, night terrors, a feeling of mental dullness or mild depression. This may be due to the fact that some people lack a digestive enzyme necessary to effectively break it down. In Ayurvedic medicine, it has also been noted that taken in excess, valerian may dull the mind or cause severe conditions such as central paralysis, thus it is recommended to be used under the supervision of an Ayurvedic doctor.
It may also cause dizziness or drowsiness if taken during the day so these effects should be considered before driving or operating heavy or hazardous equipment. Because the compounds in valerian produce central nervous system depression, they should not be used with other depressants, such as alcohol, benzodiazepines, barbiturates, or opiates.
In rare cases, valerian may cause an allergic reaction, typically manifesting as a skin rash, hives or difficulty in breathing. Pregnant or lactating women should avoid taking valerian, except as a tea infusion.
Valerian Infusion
Pour a cup of boiling water onto 1-2 teaspoons of dried valerian root and le tinfuse for 10-15 minutes. Drink as required.
*Alfafa House sells loose, dried valerian root.
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%20is%20a%20hardy%20perennial%20flowering%20plant%20of%20the%20Valerianaceae%20family.%20The%20genus%20Valerian%20includes%20over%20250%20species%20but%20V.%20officinalis%20is%20the%20species%20most%20often%20used%20in%20the%20United%20States%20and%20Europe%20as%20a%20traditional%20medicine.%20The%20plant%20is%20native%20to%20Europe%20and%20Asia,%20but%20has%20been%20naturalised%20into%20North%20America.%20It%20grows%20to%20up%20to%20four%20feet%20high%20and%20has%20trumpet-shaped%20sweetly-scented%20pink%20or%20white%20flowers.%20The%20roots%20are%20the%20part%20that%20is%20used%20medicinally.%20Although%20the%20fresh%20root%20is%20relatively%20odourless,%20the%20dried%20root%20has%20a%20strong%20odour%20that%20many%20find%20unpleasant.%20Roots%20should%20be%20unearthed%20in%20late%20autumn%20and%20dried.%20Other%20names%20for%20the%20plant%20include%20All-heal,%20Amantilla,%20Setwall,%20Setewale,%20Capon's%20Tail,%20Garden%20Valerian%20and%20Garden%20Heliotrope.%20The%20garden%20flower,%20red%20valerian,%20is%20also%20sometimes%20referred%20to%20as%20valerian,%20but%20is%20a%20different%20species%20from%20the%20same%20family.%20According%20to%20the%20Oxford%20English%20Dictionary,%20valerian%20is%20derived%20from%20the%20personal%20Latin%20name%20Valerius.%20Valerian%20has%20been%20used%20as%20a%20medicinally%20since%20at%20least%20the%20time%20of%20ancient%20Greece%20and%20Rome.%20In%20the%202nd%20C,%20Hippocrates%20documented%20its%20properties%20and%20Galen%20prescribed%20it%20as%20a%20remedy%20for%20insomnia,%20which%20is%20mainly%20what%20it%20is%20used%20for%20today.%20In%20addition%20to%20its%20sedative%20properties,%20valerian%20also%20has%20been%20used%20historically%20as%20an%20anticonvulsant,%20migraine%20reliever%20and%20pain%20reliever.%20In%20medieval%20Sweden,%20it%20was%20sometimes%20placed%20in%20the%20wedding%20clothes%20of%20the%20groom%20to%20ward%20off%20the%20envy%20of%20the%20elves.%20Valerian%20flower%20extracts%20were%20also%20used%20as%20a%20perfume%20in%20the%20sixteenth%20century.%20Although%20some%20may%20like%20the%20earthy%20scent%20of%20the%20valerian%20plant,%20many%20others%20find%20the%20distinctive%20odour%20unpleasant,%20even%20comparing%20it%20to%20that%20of%20unwashed%20feet.%20During%20World%20War%20II,%20it%20was%20used%20in%20England%20to%20relieve%20the%20stress%20of%20air%20raids%20Valerian%20is%20one%20of%20the%20most%20useful%20relaxing%20nervines%20(supports%20and%20tonifies%20the%20nervous%20system)%20and%20anxiolytics%20(reduces%20anxiety)%20available%20to%20us.%20This%20fact%20is%20recognised%20by%20orthodox%20medicine,%20as%20it%20is%20included%20in%20many%20pharmacopeias%20as%20a%20mild%20sedative.%20Other%20therapeutic%20actions%20also%20include%20hypnotic%20and%20spasmolytic%20(reduces%20spasms%20in%20smooth%20muscle)%20and%20hypotensive%20(reduces%20hypotension).%20It%20may%20be%20safely%20and%20effectively%20used%20to%20reduce%20sleeplessness,%20tension,%20stress,%20anxiety,%20panic%20attacks,%20irritability%20and%20over-excitability%20and%20hysteria.%20%20Valerian%20is%20sometimes%20used%20by%20Western%20herbalists%20to%20treat%20these%20disorders%20as%20an%20alternative%20to%20benzodiazepine%20drugs%20and%20it%20is%20often%20indicated%20as%20transition%20medication%20by%20doctors%20when%20discontinuing%20benzodiazepines.%20The%20mechanism%20of%20action%20of%20valerian%20in%20general,%20and%20as%20a%20mild%20sedative%20in%20particular,%20remains%20largely%20unknown.%20%20Some%20studies%20have%20demonstrated%20that%20valerian%20extracts%20interact%20with%20the%20GABA%20neurotransmitter%20receptor%20system.%20The%20chief%20active%20constituent%20of%20valerian%20is%20a%20yellowish-green%20to%20brownish-yellow%20oil%20which%20is%20present%20in%20the%20dried%20root%20of%20the%20plant.%20The%20effect%20of%20the%20active%20constituents%20is%20calming%20and%20sedating%20but%20without%20causing%20sleepiness%20the%20following%20day,%20unlike%20many%20pharmaceutical%20sedatives.%20It%20seems%20to%20be%20most%20effective%20on%20insomniacs%20who%20have%20difficulty%20falling%20asleep%20but%20it%20has%20also%20been%20shown%20to%20have%20positive%20results%20on%20those%20who%20wake%20up%20during%20the%20night,%20inducing%20a%20deep,%20natural%20healing%20sleep.%20Valerian%20often%20seems%20only%20to%20work%20when%20taken%20over%20several%20weeks,%20although%20in%20some%20people%20it%20may%20take%20effect%20immediately.%20It%20has%20a%20slight%20stimulating%20effect%20on%20those%20who%20suffer%20from%20fatigue,%20as%20it%20works%20to%20balance%20the%20system,%20so%20should%20be%20used%20with%20caution%20at%20night%20for%20this%20group%20of%20people.%20As%20an%20anti-spasmodic,%20valerian%20is%20useful%20to%20treat%20gastrointestinal%20pain%20and%20irritable%20bowel%20syndrome,%20intestinal%20colic%20and%20nervous%20dyspepsia%20as%20well%20as%20tension%20headaches,%20migraine,%20dysmenorrhoea%20(severe%20cramping%20period%20pain).%20As%20a%20pain%20reliever,%20it%20is%20mostly%20indicated%20where%20there%20the%20pain%20is%20associated%20with%20tension.%20For%20the%20relief%20of%20tension,%20it%20combines%20effectively%20with%20Skullcap.%20For%20insomnia%20it%20can%20be%20combined%20with%20Passionflower%20and%20hops.%20For%20the%20treatment%20of%20cramp%20it%20works%20well%20with%20Cramp%20Bark.%20Other%20indications%20include%20hypertension.%20It%20has%20even%20been%20suggested%20as%20a%20treatment%20for%20epilepsy,%20but%20so%20far%20studies%20have%20not%20supported%20this,%20although%20valproic%20acid,%20an%20analogue%20of%20valeric%20acid%20-%20one%20of%20the%20active%20constituents%20of%20valerian%20-%20is%20used%20as%20an%20anti-convulsant%20and%20mood-stabilising%20drug.%20If%20taking%20the%20tincture%20medicinally,%20the%20dosage%20is%202-4ml%20three%20times%20per%20day.%20There%20are%20no%20major%20safety%20issues%20associated%20with%20valerian%20when%20taken%20at%20the%20correct%20dosage.%20However,%20large%20doses%20may%20result%20in%20stomach%20ache,%20apathy,%20dizziness,%20night%20terrors,%20a%20feeling%20of%20mental%20dullness%20or%20mild%20depression.%20%20This%20may%20be%20due%20to%20the%20fact%20that%20some%20people%20lack%20a%20digestive%20enzyme%20necessary%20to%20effectively%20break%20it%20down.%20In%20Ayurvedic%20medicine,%20it%20has%20also%20been%20noted%20that%20taken%20in%20excess,%20valerian%20may%20dull%20the%20mind%20or%20cause%20severe%20conditions%20such%20as%20central%20paralysis,%20thus%20it%20is%20recommended%20to%20be%20used%20under%20the%20supervision%20of%20an%20Ayurvedic%20doctor.%20%20It%20may%20also%20cause%20dizziness%20or%20drowsiness%20if%20taken%20during%20the%20day%20so%20these%20effects%20should%20be%20considered%20before%20driving%20or%20operating%20heavy%20or%20hazardous%20equipment.%20Because%20the%20compounds%20in%20valerian%20produce%20central%20nervous%20system%20depression,%20they%20should%20not%20be%20used%20with%20other%20depressants,%20such%20as%20alcohol,%20benzodiazepines,%20barbiturates,%20or%20opiates.%20In%20rare%20cases,%20valerian%20may%20cause%20an%20allergic%20reaction,%20typically%20manifesting%20as%20a%20skin%20rash,%20hives%20or%20difficulty%20in%20breathing.%20Pregnant%20or%20lactating%20women%20should%20avoid%20taking%20valerian,%20except%20as%20a%20tea%20infusion.%20%20HYPERLINK%20"http://en.wikipedia.org/wiki/File:Valeriana_officinalis1.jpg"%20%20INCLUDEPICTURE%20"http://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Valeriana_officinalis1.jpg/220px-Valeriana_officinalis1.jpg"%20\*%20MERGEFORMATINET%20%20%20HYPERLINK%20"http://en.wikipedia.org/wiki/File:Valeriana_officinalis1.jpg"%20\o%20){kind=link}