Category Archives: Herbs A – Z

Valerian (Valeriana officinalis L.)

Valerian (Valeriana officinalis L.) in the Valerian family (Valerianaceae) is a perennial native to Eurasia and naturalized in northeastern America. It is extensively cultivated in Europe, Japan, and the United States for its root.1

History and Traditional Use

In Ancient Greek medicine, Galen prescribed valerian for insomnia.1 It was called “phu” by Dioscorides and Galen because of the aversion to its offensive odor. Valerian has been used traditionally to prevent spasms and intestinal gas, to stimulate the action of the stomach, and as a sedative.2 It has been used, usually in tea form, for fatigue, insomnia, migraine, hysteria, stomach cramps with vomiting, and for other nervous complaints. It has also been used externally to treat sores and pimples.2

Modern Medicinal Use

Valerian is an excellent herb to use, in combination with other herbs, or used alone. The active constituents are the volatile oil (isovalerianic/enic acid) and valepotriates. Valerian depresses the central nervous system, similar to GABA (which occurs naturally in the brain and inhibits nerve impulse transmission.) There are no cons to taking valerian other than if you use it other than in a capsule it can smell up your house as a tea. Or if you have cats they may rub up and down your leg (they like it, similar to catnip) while you are drinking you tea, causing you to stumble and fall, spilling hot liquid all over yourself. For Valerian to be effective you must take it in sufficient quantities to work e.g. 1-2 tsp. of the tincture (alcohol extract) before bed, or 6-10 capsules of the dried plant. Onset is typically 1 hour. You may awaken a little muddleheaded, which is quickly relieved as soon as you move about. For a daily dose, 5 ml (1 tsp.) of the tincture 3 times a day between meals is the standard dose.

About 20% of the population respond to Valerian as a stimulant, so if you take it and have insomnia or buzzed out, try hops, chamomile, passionflower, skullcap or Avena, which are all excellent herbs to relieve stress, anxiety and insomnia.

References

1 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin (TX): American Botanical Council; Newton (MA): Integrative Medicine Communications; 2000.

2 Leung AY., Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

3 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs&emdash;Therapeutic Guide to Herbal Medicines. Austin (TX): American Botanical Council; Boston: Integrative Medicine Communication; 1998.

4 Blumenthal M, Hall T, Goldberg A, Kunz T, Dinda K, Brinckmann J, et al, editors. The ABC Clinical Guide to Herbs. Austin (TX): American Botanical Council; 2003.

5 Cropley M, Cave Z, Ellis J, Middleton RW. Effect of kava and valerian on human Physiological and psychological responses to mental stress assessed under laboratory conditions. Phytotherapy Research 2002;16:23-7.

6 Lawless J. The Illustrated Encyclopedia of Essential Oils. Dorset (UK): Element Books; 1995.

TURKEY RHUBARB (Rheum palmatum)

TURKEY RHUBARB (Rheum palmatum)

Rhubarb is commonly used for pies, jams and as stewed rhubarb. Its red, bittersweet stems are found in supermarket produce shelves each spring and many people have it in their backyards. The Turkey Rhubarb is a member of the rhubarb family with roots which have a particularly strong and desirable potency.

The leaves of the Turkey Rhubarb are somewhat rough. The root is thick, of an oval shape, sending off long, tapering branches. Externally it is brown, internally a deep yellow color. It has a long thick root, brownish on the outside and full of reddish veins inside, similar to Garden Rhubarb. It flowers early to midsummer. It is also known as East Indian Rhubarb or China Rhubarb and has been used in China for more than 2,000 years.

Turkey Rhubarb must be purchased because its natural habitat is in China and Tibet. Rene Caisse preferred this variety to the common rhubarb because its medicinal properties were stronger and the taste less bitter.

The Turkey Rhubarb root contains vitamin A, many of the B complex, C, and P; calcium, chlorine, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, sulfur, and zinc.

The rhubarb root exerts a gentle laxative action by stimulating the secretion of bile into the intestines. It also stimulates the gall duct to expel toxic waste matter, thus purging the body of waste bile and food. As a result, it is alleged that the liver is cleansed and chronic liver problems are relieved. In small doses, the powdered root is an astringent and checks diarrhea, but in larger doses it irritates the colon causing the bowels to evacuate (diarrhea).

If diarrhea or abdominal discomfort develops, contact a qualified health practitioner. It may be necessary to either lower the dosage until the body adjusts to it, or stop taking it.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Turmeric (Curcuma longa)

Turmeric (Curcuma longa)

Fast facts: aids digestion, relieves arthritis, treats dysentery, protects the liver, combats heart disease, wards off ulcers, prevents certain cancers.

Most Americans are only vaguely aware of turmeric as an ingredient in Indian curry. We certainly don’t think of it as a healing herb. Indians do, however.

A great deal of scientific research — almost all of it Indian — shows that turmeric aids digestion, prevents ulcers, protects the liver, helps prevent heart disease and may one day be used to treat cancer.

A relative of ginger, turmeric has held a place of honor in India’s traditional Ayurvedic medicine for thousands of years. It was used as a digestive aid and treatment for fever, wounds, infections, dysentery, arthritis, jaundice and other liver problems. The Chinese adopted turmeric and used it similarly.

“Turmeric stimulates the flow of bile,” says Pi-Kwang Tsung, Ph.D., former assistant professor of pathology at the University of Connecticut Medical School in Farmington and currently editor of The East-West Medical Digest. “This means it helps digest fats, confirming its traditional use as a digestive herb.”

“Turmeric has strong liver-protective properties,” agrees Bernie Olin, Pharm.D., editor of The Lawrence Review of Natural Products, a St. Louis-based newsletter that summarizes scientific research on medicinal herbs. If you drink alcohol regularly and/or take high doses of many pharmaceutical drugs — including the common pain reliever acetaminophen (Tylenol) — medical researchers say you may be at risk for liver damage. Using turmeric may offer a degree of protection.

The latest studies show that turmeric also protects the stomach lining and helps prevent ulcers, says Alan R. Gaby, M.D., a Baltimore physician who practices nutritional and natural medicine and is president of the American Holistic Medical Association.”Turmeric’s anti-ulcer effect should be cause for celebration among curry lovers with Type-A personalities, like myself.”

And several studies show that curcumin, an active chemicalin turmeric, has anti-inflammatory action, lending credence to the herb’s traditional use in treating arthritis.

“Turmeric’s anti-ulcer effect should be cause for celebration among curry lovers with Type-A personalities, like myself.” And several studies show that curcumin, an active chemical in turmeric, has anti-inflammatory action, lending credence to the herb’s traditional use in treating arthritis.

Like most culinary herbs, turmeric helps retard food spoilage because it has antibacterial action. In laboratory tests, turmeric also fights protozoa-microbes that cause a multitude of human ills. These tests lend credence to the herb’s traditional use in treating dysentery, which is caused by this type of microorganism.

Powerful protection Several medical studies now suggest that turmeric may also help prevent heart disease by lowering cholesterol and preventing the formation of the internal blood clots that trigger heart attack (and many strokes). These findings come from studies done with laboratory animals and cannot necessarily be applied to people. But turmeric is a tasty spice that does no harm, and these studies suggest it might do some real good.

After a while, you begin to wonder if there’s anything turmeric can’t do. Sure enough, it even has potential as a cancer fighter. Several studies on laboratory animals show that curcumin has anti-cancer activity, probably because it is a powerful antioxidant. (Antioxidants are substances that counteract naturally occurring toxic substances called free radicals.)

Evidence from a recent study, a human trial in smokers, makes this herb look even more beneficial. Smokers’ urine contains substances (mutagens) that cause genetic mutation. Mutagens are often carcinogens, or cancer causers. Indian researchers added 1.5 grams of turmeric a day (about a teaspoon) to the diet of 16 smokers for a month. The result was a significant reduction in urinary mutagens.

Giving turmeric a try Since Indian research shows that even a teaspoon of turmeric has medicinal value, it makes a lot of sense to enjoy turmeric as the Indians do — as a seasoning in foods.

Turmeric tastes pleasant, but in large amounts it becomes somewhat bitter. If you’d prefer to make a medicinal drink to aid digestion and possibly help prevent heart disease, use one teaspoon of turmeric powder per cup of warm milk. Drink up to three cups a day. Unusually large amounts of turmeric may cause stomach upset. If you find the drink doesn’t agree with you, discontinue use.

Ulcers, arthritis, liver disease, heart disease and cancer all require professional treatment. If you’d like to use turmeric in addition to standard therapies, discuss it with your doctor. Medicinal turmeric preparations should not be given to children under 2. For older children and people over 65, start with low-strength preparations and increase strength if necessary.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Thyme (Thymus vulgaris L.)

Thyme (Thymus vulgaris L.) in the mint family (Lamiaceae) is an evergreen subshrub native to the Mediterranean and cultivated throughout Europe and the United States.1 It grows to 1 1Ž2 feet in height, has gray-green, hairy stems, and small white to lavender flowers. Thyme oil is produced by steam distillation of the dried or partially dried leaves and flowering tops.1

History and Traditional Use

In classical Rome, thyme was added to cheeses and alcoholic beverages for its aromatic flavor.2 The name thyme may have come from the Greek word meaning courage; thyme was thought to possess courage and strength and women often gave a sprig of thyme to their favorite knight.3 Seventh century herbalist Nicholas Culpepper notes that thyme was useful for whooping cough, shortness of breath, stomach pains, and gout.2 He also suggested that a thyme ointment could be used to abolish abscesses and warts. Thyme oil was an ingredient in an herbal cigarette which was smoked to relieve an upset stomach, headache, or fatigue.2 Thyme essence was used in perfumes and embalming oils.3 Both fresh and dried thyme was used to destroy intestinal worms, to prevent spasms, to relieve intestinal gas, and as an expectorant and sedative.1

Modern Medicinal Use

Thyme is approved by the German Commission E for symptoms of bronchitis and whooping cough, and for the treatment of upper respiratory tract inflammations.4 It has also been used to improve digestion5 and to treat stomatitis (an inflammation of the mouth) and bad breath.6 Thyme oil has been used for the treatment of bedwetting in children.7

Modern Consumer Use

Thyme is a commonly used culinary herb. Thyme oil is used in antiseptic mouthwashes, cough drops and liniments, either for its flavor or its healing properties.1 Thymol, one of the primary active chemical constituents of thyme is used similarly, as well as in dental formulas and antifungal preparations for the skin. Thyme oil is used in creams, detergents, lotions, perfumes, soaps and toothpastes. Thyme is used in many food products, including baked goods, condiments, processed vegetables, and soups.1

References

1 Leung AY., Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics. 2nd ed. New York: Wiley-Interscience; 1996.

2 Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.

3 Grieve M. A Modern Herbal. New York: Dover Publications; 1979.

4 Blumenthal M, Busse WR, Goldberg A, Gruenwald J, Hall T, Riggins CW, Rister RS, editors. Klein S, Rister RS, translators. The Complete German Commission E Monographs3Ž4Therapeutic Guide to Herbal Medicines. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communication; 1998.

5 Stecher PG, ed. The Merck Index: An Encyclopedia of Chemicals and Drugs, 8nd ed. Rahway, NJ: Merck and Co., Inc; 1968. Cited in Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.

6 ESCOP. “Thymi herba.” Monographs on the Medicinal Uses of Plant Drugs. Exeter, UK: European Scientific Cooperative on Phytotherapy; 1997. Cited in Blumenthal M, Goldberg A, Brinckmann J, editors. Herbal Medicine: Expanded Commission E Monographs. Austin, TX: American Botanical Council; Boston: Integrative Medicine Communications; 2000.

7 Barnes J, Anderson LA, Phillipson JD. Herbal Medicines. 2nd ed. London: Pharmaceutical Press; 2002.