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Feverfew
Tanacetum parthenium
Feverfew, a pungent, bitter herb related to Chrysanthemums, has pretty
one-inch daisy-type white and yellow flowers. It is a self-seeding annual
and often perennial which is happy growing in a sunny site, in dry,
well-drained soil. To preserve the herb, the flowers and leaves can be
picked throughout the summer, and dried or frozen.For centuries this herb
has been known to have curative properties. Culpeper claimed that it would
aid “melancholy and aches and pains in the head”. It is the leaf which helps
heal migraines, and it is best that they are eaten every day, as its
phytochemicals have a cumulative healing effect. Some susceptible people get
blisters from eating the leaf, so leaves should be put between two pieces of
buttered bread, then chewed.
USES
Decorative Flower - adds color to potpourri
Culinary Leaf - add small amounts to greasy foods to ’cut’ the grease.
Household Leaf - make a strong tea to use as a mild disinfectant. Use dried
in sachets to deter moths.
Cosmetic Leaf - in the 17 th Century, Markham used it in the first
commercial skin lotion that was said to remove freckles and blemishes.
Medicinal Leaf - eating 3 to 5 leaves daily is reputed to reduce or
eliminate some types of migraines. This regimen should be continued for
maximum effectiveness. In trials, 70% of patients received relief from their
migraines, while 43% received beneficial side effects - more restful sleep
and relief from arthritis. Only 18% had unpleasant side effects.Infuse as a
mouth rinse after tooth extraction and as a mild laxative.In past times it
was used to treat melancholy, vertigo and fever.
Leaf and Flower - Infuse (make into tea) as a mild sedative, tonic to the
appetite, and to relieve muscle spasms. One more CAUTION -
do not use during pregnancy, as it has a stimulating action on the uterus.
(some information obtained from "The Complete Book of Herbs“,
by Leslie Bremness, and from "Holistic Herbal" by David Hoffmann)
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