Herb Garden World

A spreading perennial herb, to 1.2 m in height, found along roadsides and on waste lands. Tansy was in the middle Ages one of the essential strewing herbs. It is frequently now grown in herb gardens for its attractive and long-lasting yellow flowers and for its insect- repellent properties. Leaves are dark, fern like and of pungent sent. Flowers are small, of brilliant yellow, born in clusters. The whole plant has camphor like odor and is bitter- peppery to taste.

Despite the bitter flavor, there is plenty of evidence that it was widely used for culinary purposes in the past appearing in many old recipe books. The herb was a popular ingredient of cakes called tansies, tansy bans, as a substitute for mint in a sauce to accompany lamb and a yellow coloring matter was used to make tansy sugar rock.

It has traditionally been used as an insecticide or insect repellent to ward off aphids and other insects and in companion planting. It was rubbed over meat to keep flies away in past times. It is one of the most mineral rich of all herbs and contains many important substances, including Gallic acid, gum, stearin, bitter resin and precipitate of lime. This herb has many medicinal values. Parts used are the leaves. It has been used as a tonic, nervine, vermifuge and externally for treatment of swellings, enlarged, knotted varicose veins, as treatment for earache, toothache, sties and eye inflammation.

It is also an excellent general tonic against failing appetite, nausea, jaundice, blood pressure and dropsy. It is seldom used in herbal medicine today. This is a strong herb and can only be taken in small doses. A standard brew is made with one small teaspoon of finely cut herb. Take a tablespoon of this brew twice a day before meals. It is an irritant in large doses and if taken during pregnancy may induce abortion. The herb can grow well in dry, stony soil and prefer a sunny position. It can tolerate most positions provided the soil is not constantly wet. It is propagated by seed and division of old clumps.

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The herb is found in woods and under dense hedges. Leaves are sparse, rough and dark, with the majority and larger ones springing from the root. The plant it comes up year after year from a woody root and rising to a height of up to 1 meter. It is a rough rather hairy plant. Flowers are tubular two-lipped and dark purplish and in bloom during summer.

Its botanical name arrives from the Celtic words ben (head) and ton (tonic). The herb posses’ powerful influence over the head region and it is much used in the treatment of headache and neuralgia of the head and face and will relieve most pains of this nature. It is also a valued remedy for jaundice. A standard brew of the leaves, it has somewhat the taste of tea, can be taken a wine glass morning and night. To make the tea, pour a cup of boiling water over a teaspoon of the dried herb. Let stand for 2 minutes and strain.

The dried herb used to be smoked as tobacco mixed with other herbs for relieving a headache. Also as a yellow die for wool. Externally has been used for bites and stings of all types of insects and animals.

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A hedgerow climber, also widely cultivated, found growing on rich, moist land. There are two kinds of hops commonly used in herb gardens: both are vigorous vines and must be trained to climb. Both are hardy perennials. Leaves are vine-form and the flowers are clusters of peculiar form, green-yellow, fragrant. The fruit, papery green, cone-formed, covered with loose scales are called strobiles (bitters). They possess a yellow, resinous dust, lupulin, which gives the herb most of its medicinal virtues. The bitters are an important flavor ingredient in some beers. The shoots of hope, blanched and eaten young taste like asparagus.

The whole herb is useful for its tonic properties. It is also pain reducing and hypnotic. It has been used to increase breast milk and to sooth therefore irritable infants. It is one of the best medicinal plants known. It will restore poor appetite, and its log-term use helps to prevent anemia. It helps to remove intestinal worms and has been used for toothache and neuralgias.

For external use in aches and skin rashes in the form of poultices made from crushed hops. If possible, cut 5 to 6 hops small and eat them row with addition of a little honey or make a tea from a heaped tablespoonful of hops in one cup of cold water, simmer for 2 to 3 minutes. Steep and drink half a cup morning and night.

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