There is an old Latin expression ‘Enula campana reddit praecordia sana’, meaning ‘Elecampane will support the mind’, which refers to the plant’s gently warming and restorative tonic properties.
Botanist Sir John Hill wrote that “scarcely no plant has more virtues.” For many cold, stuck conditions that cause excess waste or moisture, Elecampane can be a very useful herb.
It is fascinating that Elecampane (Inula helenium) is used today in much the same way that herbalists and physicians used the herb long ago. It is considered warming and stimulating and has the ability to get things moving in many parts of the body. This includes encouraging stubborn mucus from the lungs and airways, aiding slow digestion, helping support a healthy menstrual cycle, and discouraging fluid retention.
Traditional use from around the world
The Greeks and Romans found Elecampane very valuable as a herbal and food source. Hippocrates claimed that it supports healthy kidneys, brain, uterus and stomach function. The Greek physician Aelius Galenus, better known as Galenus, recommended Elecampane for sciatica complaints. Pliny the Elder suggested that everyone eat the root every day to support healthy digestion.
There are many stories of its use in Traditional Chinese Medicine (TCM). TCM claims that Elecampane can strengthen the kidneys and spleen. A common preparation is to soak the flowers in honey and bake them. In Ayurvedic medicine, the herb is often used for respiratory and skin health and to calm the energetic heart when a person is suffering from grief due to the loss of their home or place. Europeans made a traditional digestive tonic by infusing the roots of port wine with currants and sugar. The root was also candied and eaten as a treat. It is still used in the production of absinthe in France and Switzerland.
Elecampane is native to Southeastern Europe and Western Asia, and came to North America by European settlers. The eclectic physicians adopted Elecampane in their material medicine in the nineteenth century. It was included in the American Pharmacopeia in 1890. There are reports that the Iroquois used the herb to support respiratory health.
Folklore and mythology
The herb has a strong connection with Helen of Troy from Greek mythology. Before Linnaeus renamed the plant, it was known as “Enula campana” or Helen of the plains. It is said that Elecampane grew where Helen’s tears fell on the plains when she was torn from her home in Sparta. Another version of the story claims that Helen held Elecampane as she traveled with Paris to Troy.
Yet another version of the story states that she was harvesting Elecampane when she was kidnapped. The species name that Linnaeus eventually gave to Elecampane is helenium, again referring to Helen of Troy. In Celtic tradition, elves and fairies are believed to inhabit the Elecampane plant. It was thought that spreading the dried root around the house would attract the good fairies. The root was burned as incense to stimulate intuition. The roots were also hung as a blessing in a baby’s room.
Habitat and harvesting
Elecampane prefers to grow on wet and rocky soils. The large elongated alternate leaves have a slightly serrated edge. The underside of the leaf is lighter in color due to the small hairs that grow over the underside. Its bright yellow flowers resemble daisies, like many of the flowering plants of the sunflower or Asteraceae family to which it belongs. The roots are best harvested in the second year when the essential oils are said to be most potent.
The fibrous outer layer can be removed and the fleshy white root inside can be cut and used in teas, tinctures or eaten whole. Probably because of its bitter taste, historical and modern literature suggests soaking, baking, or roasting the root in honey or sugar before eating it. Honey is preferred because sugar can actually lower immune function.
Respiratory tonic
If you’ve ever smelled Elecampane root, you probably have a vivid memory of that unique olfactory experience. Elecampane has a very distinct and memorable aroma.
Smelling the essential oils in the plant material will give you an idea of its traditional uses. Like other aromatic herbs, elecampane is known for its ability to support the respiratory system. In older texts, an essential oil in Elecampane, now known as alantolactone, was called ‘Elecampane camphor’. This older name refers to its similarity to camphor essential oil (from camphor trees), which is famously used for respiratory complaints.
Elecampane can be found in many respiratory tea and tincture formulas today, including WishGarden’s Deep Lung, Get Over It, Serious Cough Soothing & Quieting, and herbal extracts for respiratory strength. Many herbalists report the effectiveness of chewing honeyed Elecampane root to soothe bronchial irritation and promote healthy mucus retention.
View the Recipe for honeyed elecampane root at the end of the article.
Digestive tonic
Elecampane is also cherished as an effective digestive tonic, stimulating appetite, soothing abdominal pain and promoting a healthy microbiome in the digestive tract. This effectiveness in supporting digestion is due to its bitterness, volatile oils and the fact that 40% of the root is made up of inulin. Inulin is a prebiotic that nourishes healthy bacteria in the digestive tract, improving digestion, increasing nutrient absorption and supporting immune function.
In 1804, the prebiotic inulin was first isolated from Elecampane. Inulin is named after the genus name of the plant Inula. The old Gaelic name for Elecampane was ‘creamh’, a name also used to refer to many other inulin-containing plants, such as garlic and leek, suggesting that the benefits of inulin were understood long before it was discovered. Elecampane can be taken in various forms to support healthy digestion. It is effective as a tea, tincture and eaten whole as a honeyed treat. Use the recipe below to make and enjoy the benefits of Elecampane root.
Recipe for honeyed elecampane root
Instructions:
- Wash, peel and cut the fresh carrot into approximately ¼” pieces.
- Place a single layer of carrots in a small skillet or wok.
- Add 3 tablespoons of honey, adding more if necessary to coat all pieces evenly.
- Simmer over low heat for a few minutes until the honey around the roots starts to look “frothy.”
- Remove from heat and let cool slightly.
- Simmer over low heat and repeat this heating and cooling process until the carrots are completely saturated with honey.
(adapted from Making plant medicine by Richo Cech)
References
Writer Amy Malek, CCN, CCH, INHC is a certified clinical nutritionist, certified clinical herbalist, integrative nutritional health coach, and flower essence practitioner. She discovered her love of plants in the Sonoran Desert while living in Tucson, Arizona. She has been studying plants from the mountains in the west and southwest for ten years. Her many teachers include Paul Bergner, Rosemary Gladstar, Dr. Aviva Romm, Lisa Ganora, Kat MacKinnon, Erin Smith, John Slattery and Charles Kane. Her career is divided between Holistic Health, Graphic/Web Design and Marketing/Social Media Consulting. She is currently the Social Media Coordinator of WishGarden. She lives in Boulder County, CO. She enjoys wild crafting and growing her own medicinal plants and making a variety of herbal medicines. You can find more information about her practice on her website, www.wholeheart-wellness.com.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease, or to sell any product.
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