Marshmallow

Althea officinalis

NL: Echte heemst /
F: Guimauve sauvage

Marshmallow is a powerful medicinal herb that has been proven to soothe and heal inflammations an irritations in mucous membranes of the respiratory, urinary and digestive tract. That covers quite a lot of conditions: bronchitis, peptic ulcers, gastritis, cystitis, mouth and throat inflammations, etc.

All parts of the plant are edible and can be used medicinally.

Externally, as poultices or in creams, it promotes cellular healing. It is therefore employed in the treatment of skin inflammations, burns, insect bites, bruises, sprains... its fresh leaves can be lightly crushed between the fingers and rubbed into insect bites and stings to relieve itchiness and to reduce allergic reactions. It can be also infused in oil to be used after shower to keep skin’s health. Just a side note on this: our skin is our major “defense” organ, protecting our body against undesired organisms, so it is a good idea to treat our skin with a thin layer of (herbal) oil after shower.

Old time healers used marshmallow to prevent and heal degenerative conditions, including plagues, tuberculosis and blood losses. Dioscorides prescribed it to neutralize intoxication in the body: “The decoction of the roots and leaves helps all sorts of poison, so as the poison be presently voided by vomit”

The powder of the leaves or roots is used to help to drag pus and inflammatory liquids from gangrenous wounds, tumors, (painful) swellings, boils, abcesses. It is also used to draw out stings, splinters or thorns.

It has a cooling effect and it can help reduce hot flushes during the menopause. It also helps to boost milk production in lactating mothers.

Its demulcent and emollient properties make marshmallow a very popular supporting herb in formulas, as it combines well with many other herbs. The root powder is even used to bind with other medicinal herbs in pills and capsules.

Our ancestors used mallows also as a food source. Its richness in mucilage makes it not as palatable to everyone, so those who are less keen in slimy dishes might consider mixing it with other leafy vegetables, instead of using it pure.

Here are some interesting links to extra information on marshmallow:

Soothing Marshmallow & Marshmallow Infusion - Learning Herbs

Slimy and Sweet - a closer look at Marshmallow - Methow Valley Herbs

Marshmallow (Althea officinalis) - Avena Botanicals

Marshmallow | University of Maryland Medical Center

Ground Elder

Aegopodium podagaria

NL: Zevenblad / F: 
L'égopode podagraire

Also known as goutweed, ground elder is one of the first abundant edible greens that appear in spring time, together with cow parsley and nettles. It has a long history of being used as medicine-food. It was cultivated as food crop in the middle ages (probably before that too), and that seems to me a very smart thing since it is such a strong plant that does not need much care, growing strongly in harsh conditions, at a time when not many other plant foods are available. 

The young tender leaves are preferred, before the plant is in flower. The flowering point can be postponed however by harvesting the top of the plants regularly. When the leaves are a bit more mature they can get a less appealing taste and they may act as laxative. Choosing only younger leaves before the flowers come out seems to be the way to go! They can be prepared as spinach, in stews, soups, sandwich, pies, you name it.

In old folk medicine ground elder got a good reputation for helping to prevent and treat gout, arthritis and rheumatic complaints. For that purpose, ground elder was particular popular in its external applications, as warm poultice (leaves and roots). A poultice of the leaves can also be employed to help heal burns, bites and wounds. It is also diuretic and has a mild sedative effect. 

Here is a video to help you to identify ground elder:

Ground Elder - Aegopodium podagaria - WildFoodUK

Lady's Mantle

 Alchemilla vulgaris / Alchemilla mollis

NL: Vrouwenmantel / F: Alchémille

This plant, as its latin name suggests ("Alchemilla" = "little magical one"), is historically linked to a long list of “magical uses”. The water secretion from its leaves was used in various mystical potions, including potions from alchemists trying to produce gold. Its sacredness was shared in different cultures around the world, and it was believed to help to keep youth and beauty and it was even used to uplift breasts.

While the “magical” applications of Lady’s Mantle are now left behind in history books, many of its medicinal properties have been scientifically recognized. Some of these properties include wound healing, astringent, soothing, anti-inflammatory and anti-hemorrhagic.

Alchemilla contains various substances that help regenerate skin and connective tissue, making it known as one of the best vulnerary plants. It has been widely applied in herbal medicine to treat eczema, ulcers, rashes, burns, insect bites, cuts and bruises. 

Currently Alchemilla has been “prescribed” by herbalists around the world to help treat conditions of women’s reproductive system, such as excessive and painful menstruation, vaginal discharge, fibrosis and endometriosis. It is also said to reduce menopausal symptoms and to help regulate the menstrual cycle. Some report its use to reduce spasmodic and convulsive conditions and to improve sleep. Also used to treat water retention, diarrhea, sore mouth and throat .

Next to all that, the young leaves are edible, raw or cooked.

Alchemilla is found growing in the wild but as this plant has won the hearts of many conventional gardeners, we can find it growing pretty much everywhere, even in urban areas. Lovely!

Comfrey

Symphytum officinale

NL: Smeerwortel / F: Consoude 

Comfrey is another amazing perennial herb, essential to any herbal first aid kit as well as to any healthy organic and permaculture garden. 

Comfrey in the garden: it contains more Nitrogen (N), Phosphorus (P) and Potassium (K) than most commercial fertilizers. Its long roots draw nutrients from deep in the soil and transfer it all to the leaves. The nutrient-rich leaves can then be used directly as a mulch, added to compost piles as a compost activator or chopped and added to a container with rain water to allow it to ferment and be later used as liquid compost. 

Comfrey not only enriches the soil but it can also speed up heat processes, which is pretty handy to have near and around fruit shrubs and other fruit trees or larger crops that require higher soil temperatures. Do not allow it to grow near to smaller plants, as it is a pretty strong, large and rather dominant plant.

it also comes in white

Comfrey as first aid herb: it has been used in folk medicine to help reduce bruising and to speed up tissue repair: broken bones and ligaments, damaged cartilage or connective tissue. Its tissue healing properties (mainly attributed to a substance called allantoin) are so strong that it is not advisable to be used in case of open wounds, as it risks “closing” the wound much faster than the time the body might need to get rid of any harmful microorganisms. It is also useful externally in the treatment of varicose veins, joints inflammation, to stop bleeding and in eye injuries. Its tincture or tea made out of the dried leaves or roots have been used internally to reduce heavy menstruation flow and to relieve gastric ulcers.

The leaves can be used freshly squeezed, dried and made into a strong tea or macerated in oil for 3-4 weeks, the drained oil can be used to make salves to be applied in bruises and rheumatic joints to help relieve pain and swelling.

hairy leaves and stems

Comfrey in the kitchen: it has also a long history of being used as an edible but in the light of recent studies this is no longer advised, since the plant contains varying amount of pyrrolizidine alkaloids - which are toxic. The young leaves contain little amounts of the harmful alkaloids and can therefore be consumed in moderate amounts (I personally would do that only in case where there is no other food source available). Dried leaves and roots can be made into tea and its roots can be roasted into coffee, such as with dandelion and chicory roots. 

More on Comfrey:

Comfrey -Symphytum officinale - Knitbone, Bruisewort, Miracle Herb

Comfrey Comfort - Lesley Tierra - PlanetHerbs

Comfrey - The Superfood for Plants

Medicinal & Poisonous Plants to Livestock - Comfrey

Montana Plant Life: Comfrey

Nice videos:

Common comfrey

Symphytum officinale - Sylvanbotanical

Why permaculture folks love comfrey - Paul Wheaton

Garlic Mustard

Alliaria petiolata

NL: Look-zonder-look / F: Herbe à ail

Despite of its name, garlic mustard is not from the family of garlics, but from the mustards (Brassicaceae / Cruciferae). It is a popular edible, used widely in pestos, salad dressings and as a salad ingredient too. Leaves, flowers and seeds are all edible. The leaves are best eaten in early spring, as it may get bitter when the weather turns warmer. Roots can also be eaten, prepared as horseradish, having a similar taste. 

the younger the leaves, the tastier

It contains a lot of advantages from its more known family members, such as being rich in vitamins A, C, magnesium, calcium, omega 3 fatty acids, flavonoids and isothiocyanates - which are thought to help protect our body against various types of cancer. 

In traditional herbalism garlic mustard is used as antiseptic (for wounds, ulcers, cuts...), vulnerary, antiasthmatic, diaphoretic and antiscorbutic. The roots can be processed into a purée or cooked in oil (over low fire in bain-marie) and applied as poultice (or oil) into the chest to help relieve bronchitis. 

Garlic mustard is considered as highly invasive, especially due to its allelochemicals, that keep other plants in the surroundings from germinating. The solution is pretty simple: harvest it and consume it. It can be preserved as pesto, jarred in sterile pots or dried for further culinary or medicinal use. 

This plant is apparently food for more than 60 species of insects and 7 types of fungus, so it surely has an important role to play in nature.

Here is a nice video with several handy tips to use garlic mustard:

Edible Plants: Garlic Mustard 

Goosegrass

a.k.a. Cleavers or Bedstraw

Galium aparine

NL: Kleefkruid / F: Gaillet gratteron

Goosegrass is known in the herbalist’s world as a blood purifier, an essential ingredient of any good herbal detox mix, or spring cleanser formula. Due to its detoxifying as well as diuretic properties, it is employed to treat a series of ailments such as wounds, skin inflammations, ulcers, eczema and even psoriasis. 

The detoxifying work of goosegrass seems to be partly linked to its ability to the cleanse lymphatic system. In popular medicine it is said to help to heal various glandular disorders, including tonsillitis, hepatitis and even some thyroid disorders.

Its aerial parts are also astringent, tonic, depurative, vulnerary. It is also antiphlogistic and febrifuge, making it a helpful herb to include in conditions that involve fevers.

Some herbalists claim that goosegrass is more effective when its fresh juice is used.

In principle the plant is edible, preferably its young shoot tops, collected in spring time. Its seeds lightly roasted seem to make a good coffee substitute. 

Attention: The sap of the plant can cause severe skin irritation in sensitive people.

More on this herb:

Galium aparine - PFAF

Bedstraw / Cleavers - Maria Treben Herbs

Flora of the Netherlands: Cleavers - video to help you identify this plant