stomachic

Feverfew

Botanical Name:

Tanacetum parthenium, Chrysantheim parthenium or Pyrethrum parthenium

Zones:
most
Other Names:
bachelor's button, featherfew, featherfoil, ague plant, devil daisy, feather-fully, flirtwort, maid's weed, midsummer daisy, missouri snakeroot, nosebleed, prairie-dock, rainfarn, vetter-voo, wild chammomile, matricaria

Feverfew is an short lived perennial native to southeastern Europe which is now widespread across North America, Europe and Australia.

Propagation:

Feverfew can be grown from seed, cuttings or by division. It is not picky about soil as long as isn't soggy and prefers full sun, but will also do well in partial shade. Feverfew is also a good container plant but should not be brought inside to overwinter but instead placed in a sheltered area so that it can have a dormant period. It'll die anyway if you bring it in.

It will reseed if seed heads are left on the plant at the end of the season. Due to the fact that it reseeds like crazy, this plant can be very invasive. Deadhead spent flowers to control its spread and save the seeds to plant them where you want them later.

It is said the bees do not like this plant. I can't vouch for the truth of this, but you may want to keep it in mind when placing it in your garden.

History and Folklore:

Feverfew was used by the ancient Greeks and Egyptians for inflammation and menstrual pain as well as general aches and pains.
Dioscorides documented feverfew's use for inflammation and swellings in the first century of the common era.

In medieval Europe it was used for just about everything and it has enjoyed long popularity in cottage gardens. During the time of the plagues, it was planted around houses to protect those inside from the disease. (It may have actually prevented plague carrying vermin from entering)

The name parthenium is from the Greek meaning "girl" and alludes to its traditional use for female complaints.

Harvesting & Storage:

Cut fresh leaves as needed or lay flat on a screen to dry and store in an airtight container away from light and heat.

Household Use:

Feverfew can be used to keep away bees and other insects.

Magical Attributes:

Feverfew is masculine in nature (though it has always felt feminine to me) and is associated with the plant Venus and the element of water.

Feverfew is often use in mojo bags. Alone or combined with hyssop and rosemary in a bag it is used to prevent general accidents. To prevent accidents while travelling, put it in a bag with comfrey root and a St Christopher medal and put it in your glovebox, rearview mirror or carry on bag. Likewise, using feverfew as a bath tea will help break hexes designed to make you more accident prone.

Growing this plant around the ouside of your home is said to prevent illness from entering.

Binding the flowers to the wrist is said to assist in drawing out pain as well.

Healing Attributes:

An infusioni of feverfew is good for migraines and other headaches and PMS symptoms. Chewing the leaf at the first sign of a migraine is traditionally affective at stopping it in its tracks. Because the leaf tastes aweful and can cause blistering inside the mouth, it is suggested that you add it to a sandwich instead of eating it straight. Drying seems to weaken the medicinal effect of this herb.

Feverfew can be used as an infusion (or tea) but tinctures are much more effective.

Feverfew has blood thinning qualities and should not be used by anyone who is taking blood thinners or who is planning to undergo surgery.
Pregnant women should not use feverfew.

Culinary Use:

Feverfew doesn't taste very good and large quantities aren't very good for you. It can cause sores to form on the inside of your mouth, can cause stomach upset and thins the blood.

Practical Kitchen Witchery:

Jerusalem Artichoke

Botanical Name:

Helianthus tuberosus

Zones:
hardy to zone 4
Other Names:
sunroot, sunchoke, topinambur, canada potato, earth apple, girasole, tuberous sunflower, lambchoke

Native to eastern North America. Grown for its tubor, root vegetable.

Propagation:

Jerusalem artichokes are very hardy, vigorous growers. Tubors, or chunks of tubors can be planted in spring or autumn in fertile soil in a sunny spot or dappled shade and they will grow like weeds. Mine are planted in a row with part of the row in mostly shade and the other in in part sun. The ones in the shade are considerably shorter than the ones in the sun, but they are all taller than I am and I have to stand on tiptoe to reach the flowers in the part sun plants.

Don't worry if they take awhile to sprout in the spring. They generally make their first appearance in late spring to early summer and look like little baby sunflowers. They should be heavily mulched every autumn. Lack of proper fertilization will result in loss of flavor. That being said, the plants themselves are not picky and will grow in just about any soil. They do not like to grow in places where there aren't significantly defined seasons, however.

Don't be afraid to harvest the first year as each plant produces about 75 tubers. Wait till after the first frost to begin harvesting. If you are going to grow sunchokes, make sure to harvest every year to prevent them from going crazy. Don't worry, it's almost impossible to dig up every tuber, even when you want to. Seeds ripen in November. Best not to let the plant reseed itself (although the birds and squirrels like them). It will spread just fine by tubers, you don't want it in the neighbor's yard too!

Sunchokes don't play nice with other plants. They aren't bothered by weeds and will smother out bedmates. This year I planted sunflowers with them and they seemed to do well as they were in full bloom before the sunchokes were even thinking about blooming and it was a nice affect. Then the squirrels mowed down the sunflowers and that was the end of that. (The Japanese Beetles like the sunchokes but not enough to cause any serious damage) Next year I am thinking of planting more sunflowers and maybe some beans with them so the beans can climb the Sunchokes and sunflowers, though I have been warned against this because all three are susceptable to the same Sclerotina or white mold disease.

Be careful! These plants can be highly invasive. In fact, it is listed as a noxious weed in Minnesota.

Baby sunchokes are susceptable to slug damage.

Plants can also be started from seeds but will be very delicate their first year. They take up to 17 days to sprout.

History and Folklore:

Jerusalem Artichoke is a native to North America (not Jerusalem) and is not an artichoke (artichokes are members of the thistle family, Sunchokes are members of the sunflower family). Early settlers first called the plant girasole, the Italian word for sunflower. Apparently this word sounds like Jerusalem. It may also have occasionally been specified as the articiocco (edible) girasole, which sounds similar to artichoke.

The flavor of the root is said to be similar to the flavor of artichokes. But I think it's closer to a water chestnut.

This plant was first cultivated by Native Americans who called it Sun Root. It has been propegated for over 500 years. It was "discovered" by Champlain at Cape Cod in 1605 where it was grown by the natives there along with beans and maize. Lewis and Clark were also fed Sunchokes by Native Americans during their trek across the US.

Today this plant is grown in the US for human food, livestock fodder (it is especially loved by pigs), alcohol production and as a source of fructose.

Harvesting & Storage:

Roots can be dug in the autumn after the plant dies back. For best flavor, wait until after you get a good hard frost before digging up the roots. Store them in a cool place that isn't too dry. Wrapped in plastic in the fridge will do nicely. They will get bitter if kept too long in storage. It is best to leave them in the ground and dig them up as you need them. You can continue digging them right into early spring.

Household Use:

The flowers are pretty and the seeds will attract birds and squirrels and can be used in crafts.

Magical Attributes:

Like all Helianthus flowers, this one is sacred to Helios, the Roman Apollo, Ra and other sun Gods.

Healing Attributes:

Because it stores its sugar as inulin, which converts to fructose, which is safe for diabetics, Sunchoke is recommended as a potato substitute for diabetics. It does not cause sugar spikes like starch does (in potatoes) and, according to some herbalists (of the Edgar Cayce school) has a healing effect on the pancreas.

A flour can be made of roasted sunchokes and this is recommended for use by people who are allergic to grains.

The tuber's high potassium content needs to be taken into account, however, especially by those with kidney disorders. It has six times the potassium of a banana.

Sunchoke is also said to encourage the growth of natural probiotics, or helpful bacteria, in the gut. This is helpful for people with problems with candida or yeast overgrowth.

It is recommended that sunchokes be added to the diet slowly to allow the body to get used to it. There is also the occassional inulin allergy to watch out for.

Culinary Use:

Jerusalem artichokes are high in potassium, iron, fiber, niacin, thiamine, phosphorus and copper. Scrub and cut them immediately prior to eating them, as they brown quickly. Do not peel them as most of their nutrients are stored close to the skin.

The tubers can be prepared like potatoes, but tend to get overly mushy when boiled. They are best very lightly steamed or stir fried and some people enjoy them raw in salads. They are crisp and sweet if they've been subjected to cold.

Starch is stored in Sunchoke tubers as inulin which is not easily digestable by humans, so it is a good food for diabetics and dieters who can tolerate it. Some folks have a hard time digesting it and in these folks it can cause gas and bloating. I am told that if you starti out with small amounts and get your body used to it, it'll learn to digest it.

Sunchokes have been used in France for wine and beer production.

Practical Kitchen Witchery:

Notes: I cooked my first Jerusalem Artichokes last night. These are the babies I planted last spring. I don't want to eat too many now because I want them to establish, so I only made a few. For science. I scrubbed them (didn't peel them) sliced them thin and sauted them for about 10 minutes in olive oil.
Oh my goodness.
Are they good.
They do taste a bit like artichokes- not like those pickled artichoke hearts you get on your pizza, but like properly steamed artichokes. The kind you pick out one petal at a time and dip in butter and scrape the meat off with your teeth and marvel allowed that we go through so much trouble for so little food just cause it tastes so good. Those. And these jerusalem artichokes taste buttery and rich and warm. It sort of reminded me of back in the day when I wasn't a vegetarian and I used to fry my potatoes in bacon grease. Yum. Oh, and ah.. they seem to have digested fine too.

Angelica

Botanical Name:
Zones:
most
Other Names:
archangel, masterwort, ground ash, holy ghost root, archangel root, dong quai, root of the holy ghost

A member of the parsley family, Angelica has large divided leaves of bright, glossy green and a thick stem, which is hollow and ridged. Grows to 3-8 feet tall.

Propagation:

Angelica is a biennial herb that prefers rich, moist soil and partial shade, like one would find in a swampy area. If it gets too much sun, mulching will help. It grows best in northern regions where there is a cooler period during the winter and the summers aren’t so hot.

Angelica will self-seed. The seeds are only viable for a few months, so it’s best to let this happen, or reseed them yourself quickly. The plant produces a long taproot, so be sure to transplant seedlings while they are still quite small.

Angelica and dill are not good companions. Do not plant them near each other.

History and Folklore:

Believed to have originated in Syria, angelica is now found just about everywhere. In ancient times it was used to ward off the plague and evil and as a cure for poison and… well, just about everything else.

It is believed that the plant's name was derived from the fact that, according to the old calendar, it usually came into bloom around the feast day of the Archangel Michael, who appeared in a vision to explain the plant's protective powers against evil.

Harvesting & Storage:

You should cut stems for crystallizing before midsummer. Select healthy green stems about the thickness of a pencil.

The leaves are best harvested before the flowers appear and the seeds can be collected as soon as they ripen in late summer of the second year. If you’re using the root, you should harvest it in the autumn of the first year.

The leaves and root can be dried and the stems can be crystallized.

Household Use:

The dried seed-heads are attractive in flower arrangements and the root has a wonderful aroma, which it holds for a very long time making it perfect for potpourri mixtures.

Magical Attributes:

Angelica is associated with the angels Michael and Gabriel. It is aligned with the sun and the element of fire and sacred to Venus.

Angelica is commonly used for general protection, especially against evil spirits and hexi-breaking as well as general blessing and is especially useful for the defense of women.

Grow angelica on your property to protect your garden and home.
Angelica root can be carried alone, or added to amulets to increase longevity and ward off illness and evil spirits. It has also been used as a talismani to increase luck in gambling.

The leaves can be added to baths and potions designed to remove curses or spells or they can be burned to banishi evil in an area. Angelica is very useful in home and personal exorcisms.

Keep angelica in a white bag and chargeii it to protect your baby.

Smoking the leaves is said to increase clairvoyance and encourage visions.

Angelica is excellent in incenses for exorcisms, healing and protection. It is also used as a bath to remove curses placed on the individual and sprinkled around a home to protect the house and those within from banefuli magic.

Healing Attributes:

Angelica tea is useful for colic, gas, indigestion, hepatitis, heartburn, nausea, ulcers and various other digestive ailments. It is a good general tonic which strengthens the liver and improves general well-being and mental harmony and is good for chronic headaches, fevers and general body weakness as it improves circulation and increases energy.

Angelica has also been used to bring on sluggish menses, so it carries a miscarriage risk for pregnant women and should be avoided by them.

Externally, angelica can be used to cleanse wounds and promote healing.

Culinary Use:

The leaf has a high sugar concentration and can be stewed with acidic fruits and used in other recipes to reduce the amount of sugar needed. The dried leaves are also great added to tea blends.

The stem can be crystallized and used as garnish.

Practical Kitchen Witchery:

Angelica should not be used by pregnant women as it encourages activity in the pelvic region and may cause miscarriage.

Because of its high sugar concentration, angelica should be used with extreme caution or not at all by diabetics.

Apparently, this plant can be confused with water hemlock, which is deadly poison (I don't see that much similarity except for the family characteristics). So be careful if wildcrafting, or just don't. Buy it or grow your own.

Cinnamon

Botanical Name:

Cinnamomum zeylanicum and C. verum

Zones:
tropical

The cinnamon tree is an Asian evergreen member of the laurel family. It has brown, papery bark and leathery leaves. Yellow flowers appear in the summer followed by purple berries.

Propagation:

Cinnamon is a tropical tree that is not suited to propagation in most parts of North America and nor does it enjoy being grown in a pot. Best to buy it.

History and Folklore:

Cinnamon is a much beloved spice with a long and rich history. It was mentioned in Chinese books on healing more than four thousand years ago. It was also used in Egypt and Europe. In Egypt it was part of a mix of herbs and spices that was used to fill body cavities during mummification. In Europe it was such a hit that it was one of the sparks of the age of exploration.

Harvesting & Storage:

Cinnamon sticks, pupularly used for flavoring cider or ground and mixed with sugar for a variety of uses, are formed from the bark. The leaves and buds also contain volitile oils and fragrance and oil can be extracted from any of these. The oil obtained from the leaf is not as strong and also not as likely to cause skin irritation.

Household Use:

Add cinnamon to potpourri. Ground cinnamon sprinkled in cabinets will discourage bugs from entering.

Cinnamon sticks are great in crafts.

Try making this year's yule ornaments out of sweet scented cinnamon clay.

Magical Attributes:

Cinnamon is associated with the element of Fire, the Sun and the God Apollo.

Cinnamon is commonly used in incense. It smells really good and fills the room with a warm, comfy feeling, especially nice on cold winter days. It can be burned to sanctify an area or object, to increase the spiritual "mood", to aid in healing spells or in healing in general (this is appropriate for burning right in the sick room) and also to enhance the male libido. The oil may be used to anoint objects during blessing and protection rituals. (Be sure to dilute this heavily with a carrier if it's going to touch your skin!)

Cinnamon and cinnamon oil can be used in love spells and to make charms to draw love, happiness, and money. Those cinnamon scented brooms you can buy at gift shops can be charged to bring these things to your household and hung up somewhere near the door.

If you are in need of some quick cash, make a bowl out of cinnamon clay, write the amount of money you need on a peice of paper and place it in the bowl with a few coins as offerings of good faith. when you get the money, bury the paper and the coins in the yard and your bowl is ready for your next money request.

Other herbs that enhance cinnamon's money drawing properties are cloves, cardamom, nutmeg and ginger.

Healing Attributes:

Cinnamon is great for upset stomachs, including car sickness and morning sickness, and digestive problems, including gas, vomiting and diarrhea. However, women who are pregnant should not ingest large amounts of cinnamon as it can endanger the pregnancy. I find cinnamon gum or to be very affective for morning sickness without the dangers of actually ingesting cinnamon tea. People with ulcers should also avoid ingesting cinnamon as it can irritate them. Again, chewing cinnamon gum occasionally is a reasonable alternative and effective against mild stomach upsets like that associated with motion sickness. Don't overdo it though, as over-chewing of cinnamon gum can deaden the nerves of the mouth and cause inflammation.

It is called for in teas and other healing beverages when a warming affect is desired. It is also useful in combination as it stimulates the action of other herbs. A cup of cinnamon tea after dinner is said to stimulate digestion and help regulate blood sugar.

Cinnamon should not be applied topically as it is considered a dermal toxin and it is extremely irritating to mucus membranes in particular. Cinnamon oil, however, (not essential oil) can be applied to a toothache to deaden the pain, much like clove oil, but it is not as affective as clove oil.

Culinary Use:

Cinnamon is a common spice in the kitchen often used in combination with sugar. It is especially tasty with apples, and orange squashes, such as pumpkin and acorn squash. It is an important mulling spice, great in cider and wine.

For an exotic flavor, try coating your chicken with cinnamon (no sugar) and browning it before adding stewed tomatoes and chopped peppers, heat and serve over rice. Also try it in chili. Yum! It's an important spice for savory dishes in India, Morocco and Greece.

I also like adding cinnamon to coffee and hot cocoa.

Practical Kitchen Witchery:

Spice up that dinner for two with garam masala. It's a marvelous Indian spice mix containing cinnamon. Trust me. It'll make you and your partner feel extra affectionate.

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