Tag Archives: herbal medicine

5 Unusual Medicinal Herbs

Herbalism is a wonderful way to explore cultural traditions and history. It can also help you support a healthy lifestyle and improve your knowledge of plants. Maybe this year you started your first herb garden, planting some easy-to-grow herbs, or perhaps you’ve been practicing herbalist for years crafting teas, tinctures, and other natural products to promote wellness. Wherever you are on your journey, adding a few unusual medicinal herbs to your herb garden can be fun. While most of these plants have been used in herbal medicine for a long time, they tend to be less common in modern gardens.

Unusual Medicinal Herbs Astragalus (Astragalus membranaceus)Astragalus (Astragalus membranaceus)

Also known as Chinese Milk Vetch or Huang Qi, Astragalus is a traditional Chinese herb that herbalists have used since ancient times to increase and tonify qi. Herbalists believe the plant to be an adaptogen and deep immune system activator. 

Astragalus is a perennial legume with a spreading, reclining growth habit. It does best in a sunny location with well-drained, fairly dry soil. The foliage dies back each fall and regrows in the spring. For best results, soak your Astragalus seeds overnight before planting.

Typically herbalists harvest a portion of the roots when the plant is well established and at least four or five years old. Wash, cut up, and dry your roots for use in teas, tinctures, and other preparations. Dried roots may also be powdered. 

Unusual Medicinal Herbs SpilanthesSpilanthes (Acmella oleracea)

This unique, vibrant flower is widely used and known by many names. You may have heard it called eyeball plant, buzz buttons, or toothache plant. When eaten raw, edible leaves and flowers cause a tingling sensation in the mouth. Practitioners of Ayurveda, traditional Chinese medicine, and western folk medicine have used Spilanthes for various ailments, including upper respiratory illnesses, minor pain, and various mouth and dental issues. 

Spilanthes is a beautiful, low-growing, spreading plant. The cone or hive-shaped flowers are composed of hundreds of tiny yellow, red, and orange-hued flowers. These cones are often compared to eyeballs giving the plant one of its common names. Here in Virginia and farther north, it is grown as an annual but is a tender perennial in warm climates. It prefers areas with full sun, and the seeds require light to germinate.

This exciting plant adds a unique flavor to soups, sauces, sorbets, cocktails, and salads. You may use it fresh or dried in teas and external applications.

Unusual Medicinal Herbs Echinacea pallida
Photo by H. Zell

Pale Purple Coneflower (Echinacea Pallida)

Echinacea or coneflower, is one of the more commonly known medicinal plants today. You can probably even find it in immune-boosting teas and supplements at your local grocery store. However, most of these are one species, Echinacea purpurea. While I love Echinacea purpurea, it is just one of the ten species of Echinacea, all of which are medicinally important. 

All species of Echinacea are frequently used to boost the immune system. Several pharmacological studies have demonstrated immuno-stimulant, bacteriostatic, and anti-viral activity.

Native to open woods and rocky prairies from northeastern Texas to central Illinois, Echinacea pallida flowers typically feature rosy purple long, dropping petals and a purple-brown flower disc. Occasionally, flowers may be pink, purple, or white. This drought-tolerant plant has long, narrow leaves and grows 18 to 36 inches tall. 

Echinacea pallida can be a bit more tricky to start from seed than its more common counterpart, Echinacea purpurea. You need to stratify the seed for 60 days at 40°F. Then you can start it indoors and transplant or direct seed it in an area that receives full sun. It’s perennial in zones 3 through 9.

All parts of the echinacea plant can be used in herbal preparations. Wait until the plant is well-established before harvesting leaves. Wait until the plant is at least three years old to harvest roots. 

Unusual Medicinal Herbs SoapwortSoapwort (Saponaria officinalis)

Soapwort is a non-native herb brought from Europe and is naturalized in much of the United States. It’s a valuable herb because the plant contains natural saponins and produces a lather when soaked or heated in water. It’s terrific for making a non-irritating skin cleanser, shampoo, or soap for delicate fabrics. 

More tolerant than some herbs, soapwort will thrive in full sun to partial shade with moist to slightly dry soil. The seeds require light to germinate and can be transplanted or direct seeded. Soapwort is perennial in zones 3 through 10 and may spread.

Wait to harvest soapwort until it’s at least a year old and you have an established patch. For the highest saponin content, harvest the leaves and blooms when the plants are in full flower. They may regrow and bloom again that season. Harvest roots in the fall.

Unusual Medicinal Herbs LovageLovage (Levisticum officinale)

While not widely used today in the US, lovage would’ve been common in many medicinal and kitchen gardens of medieval Europe. The ancient Greeks were probably the first herbalists to employ lovage, chewing the leaves to relieve gas and aid digestion. Throughout time it became more popular for its medicinal and culinary uses. In the kitchen, it’s used as a salad green or in the same fashion as celery. In modern herbalism, tea is often made from lovage for its carminative or diuretic effects.

Lovage doesn’t always germinate well, so be sure to sow extra. Start your lovage indoors. The seeds require darkness to germinate. It will tolerate full sun to partial shade and is perennial in zones 3 through 10. 

The leaves, stems, roots, and seeds of lovage are all useful. Once lovage is established, you can pinch off the leaves and stems and use them as needed. Harvest seeds in the fall when they mature, and harvest some of the roots in the fall from plants that are two to three years old. 

An herb garden should be as unique as the gardener. When you’re planning your garden this winter, consider your goals and your needs, and always consider trying something new. Hopefully, one of these unusual medicinal herbs will find a place in your garden and bring you wellness and joy in the coming season!

Fire Cider: An Herbal Tradition

It’s the season for colder weather, holidays, colds, and flu, so it’s time to make fire cider! Fire cider gets its name from its spicy ingredients like horseradish, garlic, hot peppers, and the main liquid ingredient, apple cider vinegar. The mixture is left to ferment for at least several weeks, creating a warming tonic rich in vitamins and antioxidants. It’s a fun recipe to share and make because it’s easy to add your own spin on or just work with ingredients you can get easily. 

I also love fire cider because it has become an example of community overcoming attempts to commercialize an important piece of culture and wellness. Just like SESE stands for everyone’s right to save seed, the folks using fire cider had to fight to ensure everyone was allowed continued access to this cultural resource. 

Fire Cider: Beginnings

Famous herbalist Rosemary Gladstar first coined the term “fire cider” in the 1970s. She has noted that using apple cider vinegar in conjunction with honey, cayenne, or other herbs has a long history in herbal medicine. Like many other herbalists, Rosemary Gladstar used what she knew of old folk remedies and combined them with the herbs she had at hand and her personal touch.

This recipe quickly became a favorite, and Rosemary freely shared it with other herbalists and students, never realizing how popular it would become. The recipe was often included in herbalism and wellness classes. It also appeared at farmers’ markets, co-ops, and Etsy shops across the country as herbalists began providing bottles of fire cider, often with their signature twist. Rosemary believed that fire cider should and would always be free for everyone. 

The Fire Cider Three

Unfortunately, in 2012 a company called Shire City Herbals trademarked the name fire cider. They sued three herbalists Kathi Langelier of Herbal Revolution, Mary Blue of Farmacy Herbs, and Nicole Telkes of Wildflower School of Botanical Medicine, for $100,000 in damages for using the name. Quickly after Shire City trademarked fire cider, another company trademarked a popular remedy called Four Thieves Vinegar, even though herbalists have used it for centuries! 

Thankfully, these three herbalists went to bat for fire cider, believing that these herbal recipes needed to be “open-source” and available for all to use. They earned the nickname “the fire cider three.” They worked with Rosemary Gladstar to found two organizations, Tradition Not Trademark and Free Fire Cider, to help educate the public about the trademarking of herbal resources. Finally, in 2019 after years of court battles, the fire cider three won a precedent-setting case declaring that fire cider cannot be trademarked. 

Fire cider ingredients and jarWhat Do You Need to Make Fire Cider?

Many herbalists develop their own take on fire cider. You may try to create one you think will taste good, one that includes helpful herbs for your situation, or use what’s most available. Here are a couple of recipes and a list of optional ingredients to get you started.

A Traditional Fire Cider

  • 1 medium or large onion diced
  • 1/2 cup chopped horseradish root
  • 1/2 cup grated or finely chopped ginger
  • 1 fresh cayenne pepper chopped
  • 10 cloves of minced garlic
  • Apple cider vinegar
  • 1/4 honey

Citrusy Fire Cider

  • 1 medium or large onion diced
  • 1/2 cup chopped horseradish root
  • 1/2 cup grated or finely chopped ginger
  • 10 cloves of minced garlic
  • 1 orange sliced
  • 1 lime sliced
  • 2-3 sprigs of fresh lemon balm
  • 1/4 cup chopped fresh turmeric or 1-2 tsps of dried turmeric
  • 1-2 sliced jalapeños
  • Apple cider vinegar
  • 1/4 honey

Other Optional Ingredient Ideas

  • Roselle 
  • Echinacea
  • Cinnamon
  • Hot peppers
  • Rosemary
  • Thyme
  • Maple Syrup
  • Black Pepper

How to Make Fire Cider

Prepare all of your fresh ingredients. Place your fresh and dried ingredients in a large jar. Fill the jar with apple cider vinegar until all of your ingredients are covered with liquid. 

Place your fire cider somewhere cool and dark for about one month. It’s a good idea to give it a shake every day or so. 

After a month, use cheesecloth or another fine filter to strain out all of the solids. Squeeze any liquid you can out of them!

Then add honey or sweetener to taste. Stir until the sweetener is fully mixed with your clean cider.

Using Fire Cider

Many fire cider devotees take 1 to 2 teaspoons of fire cider daily, especially during cold and flu season. You can also take some when you feel a cold coming on.

Fire cider is also quite tasty. It’s lovely to add to salad dressings or sprinkle on tacos, rice, or roasted vegetables.  

4 Unusual Perennials to Plant This Fall

We’ve discussed what to plant this fall quite a bit on this blog. You may have seen one of our last posts about great heirlooms for the fall garden and currently be sowing or transplanting radishes, carrots, beets, cabbages, and other crops into your plot. These traditional crops often make up the backbone of the fall garden and are a good part of any food storage you put up for winter. At SESE, we also ship out some perennial plants each fall. Similar to many flower bulbs, these plants do best when planted in the autumn before your first frost.

All of these plants ship in the fall and include planting instructions. None of this information is meant to diagnose or treat any condition.

 

Goldenseal

Once common throughout eastern woodlands, goldenseal is now believed to be one of the most at-risk medicinal plants in the United States and is believed to be at high risk of extinction in many parts of its range. 

Goldenseal’s decline is largely caused by over-harvesting and habitat destruction and is on the Appendix 2 list of the CITES (Convention on International Trade in Endangered Species). When you plant goldenseal in your woodlands, you’re helping to ensure this specie’s long-term survival. 

Historically, herbalists have used goldenseal to treat various ailments especially inflamed mucous membranes. It was used in gargles for sore throats, topically to treat skin irritations and infections, as an eyewash, and internally to treat UTIs, ulcers, and digestive issues.

There’s also some evidence to suggest that goldenseal has a high resistance to fungal pathogens and may help reduce disease spread in forest settings. Ginseng growers will often include it in their plantings for this reason. 

In the wild, goldenseal grows on forest slopes, open woodlands, and along streams. Plant goldenseal rhizomes in the fall in a spot that receives about 75% shade. A mature plant may be divided three to five times.

Ginseng

Like goldenseal, ginseng is disappearing from the woodlands of North America. For almost 300 years, it has been harvested and exported to Asia, often in significant quantities. One of America’s first millionaires, John Jacob Astor, made part of his fortune exporting ginseng

Herbalists highly favor wild ginseng over cultivated ginseng. Interestingly, wild ginseng shows exponentially higher levels of the compound ginsenoside, which is believed to have numerous medicinal benefits.

Traditionally, herbalists often used this plant as a “cure-all,” believing it helps the body adapt to stress. Many thought ginseng could treat various conditions, including depression, nausea, tumors, fatigue, diabetes, ulcers, and more. Read more about this herb before using it on your own.

Today, ginseng is on the Appendix 2 list of the CITES (Convention on International Trade in Endangered Species), threatened by over-harvesting and habitat destruction. You can help ensure its survival by planting it in your woodlands.

Plant ginseng in the fall from seeds or roots. It thrives on northern-facing slopes in dense deciduous forest. You can harvest roots can after four to seven years. Growing in conjunction with goldenseal may help prevent disease issues.

Shallots

These perennial alliums add a bit of gourmet flair to any garden. Griselle or grey shallots are highly sought after by chefs, home cooks, and foodies. They have a distinctive rich, earthy smell and a mild, umami flavor. 

Plant shallots in the fall, like garlic. They’re easy to grow, low maintenance, and typically offer excellent yields. They produce best when you keep them weeded and watered during the spring and summer. Harvest when the tops fall over. 

Egyptian Walking Onions

Egyptian walking onions get their name from the unique way they reproduce. These onions develop bulblets on top of their stalk, which produce new, small stalks. Eventually, the bulblets and new stalks become so heavy that the onion top tips over, placing the sets against the ground and replanting themselves! The way they plant themselves gives them the appearance of walking across your garden. 

These incredible onions can be grown throughout North America, thriving in USDA zones 3 through 9. Not only are they fun to grow, but walking onions are also the ones you want if you always want to have onions. They tend not to produce much their first year, but after that will keep you in a steady supply.

Harvest bulbs in the fall and winter and harvest green onions selectively during their growing period. Plant them in an area you intend to keep them for a long time.

As gardeners, many enjoy adding another heirloom bean to our list of favorites or trying a different variety of tomatoes each year. As we try new crops, we learn and grow alongside our garden. These four unusual perennials are a great way to expand your skills as gardeners, seed savers, home cooks, and herbalists.