Elecampane Root Support

The Latin name for Elecampane is Inula helenium, and it is a large herbaceous perennial that can grow up to 10 feet tall. Thriving in sunny to partly sunny conditions with moist soil, it grows easily in gardens, along roadsides and in pastures. Native throughout continental Europe and extending eastwards to Asia, Southern Siberia and North-West India. It was formally cultivated in all private herb-gardens, as a culinary and medicinal plant, and it is still to be found in England's old cottage gardens. It has since wandered to North America, where it has become thoroughly naturalized.

It is very stout and deeply furrowed, with a branched top blooming from June to August with multiple daisy-like flower heads of bright yellow, which are three to four inches in diameter and the bees love them. It produces a radical rosette of enormous, ovate, pointed leaves, from 1 to 1 1/2 feet long and 4 inches broad in the middle, it is velvety beneath, not unlike those of Mullein. Elecampane roots are creamy white to yellow and while some roots go deep to anchor the plant, many other roots spread laterally, making it easy to harvest in the garden.

Also known as Scabwort, Elf Dock, Wild Sunflower, Horseheal and Velvet Dock. Elecampane has been worked with as medicine for thousands of years, frequently mentioned in the Anglo-Saxon writings on medicine current in England, prior to the Norman Conquest; it is also the 'Marchalan' of the Welsh physicinas of the thirteenth century, and was a common remedy for sickness in the Middle Ages. It was mentioned in the first and second centuries in De Materia Medica by Pedanius Dioscorides (written 50-70 CE), by Pliny the Elder, and by Galen of Pergamon. Even the Roman poets were acquainted with it, and mention Inula as a root for both medicine and as a condiment.

There are many fables about the origin of it's name, one being that 'It took the name Helenium of Helena, wife of Menelaus, who had her hands full of it when Paris stole her away'. Another legend states that it sprang from her tears: another that Helena first used it against venomous bites; and another that it took the name from the island

Helena, where the best plants grew.

Elecampane root has a pungent, bitter, and sweet taste, making a strong impression on the lungs and digestion. Both stimulating and draining, it is best suited for stagnant and damp tissues, stimulating the movement of excretions while simultaneously moving old and stagnant dampness out, returning the body to a healthy flowing state.

Therefore, Elecampane has traditionally been worked with for fighting infection and clearing dense, sticky mucus from the bronchial system, removing layers of infected mucousa within the lungs, and encouraging secretion of a new layer of thin, clear mucous that is rich in immune factors, it can also be helpful in the treatment of asthma and emphysema.

Its astringent and bitter qualities not only help to tonify the mucous tissues of the respiratory system, but also the G.I. tract, and the urinary tract. Elecampane helps to stimulate the lymphatic system as well, which is one of the first systems in the body to respond to infections by circulating lymph, a substance that contains white blood cells, which are needed to protect passages coming in from the surface, to digest foods high in protein, and to process toxic materials.

Another constituent of the root is a starch known as Inulin, which can also be found in Burdock, Dandelion, and Jerusalem artichoke. Inulin is a carbohydrate that supports immune function. The root also contains essential oils, which contribute to the soothing support that it offers the respiratory tract.

Preparations

Elecampane can be worked with as a tea, cough syrup or a tincture. For a tea, pour 1 cup cold water onto 1 teaspoon of shredded root and let sit for 8-10 hours; heat up and take very hot three times a day. The fresh or dried root can be tinctured. As a tincture, take 1-2ml 3 x day. It is often paired with ginger or pleurisy root for syrups, or with echinacea to combat deep-seated bronchial infections.

Formula for Lung and Chest Congestion (from Rosemary Gladstar): This formula can be made into a tea, syrup or tincture and is very effective in clearing up bronchial congestion. If making a tea, adjust flavours by adding more licorice, cinnamon and ginger to the formula.

Combine dried herbs:

2 parts licorice root,

1 part cinnamon, 1 part echinacea,

1 part marshmallow,

1 part elecampane

1/4 part ginger.

Store in an airtight container to make a tea or tincture.

To make a syrup, add 2 ounces of herb mixture or elecampane to 1 quart of cold water. Over low heat, simmer the liquid down to 1 pint. Strain the herbs from the liquid and put back in the pot. For each pint of liquid, add 1 cup of honey and mix them well. Take off the heat and bottle. You can add brandy to help preserve it longer but either way should last for several weeks to months in the fridge.

Digestive Bitters With Inulin

Besides boasting herbal bitters, this recipe also includes inulin - a starchy substance that is food to the healthy flora in your gut. As mentioned above, both Elecampane root and Dandelion roots are high in inulin, which is sometimes called a pre-biotic, and is a powerful way to fuel your healthy gut flora. If you make your own concoctions, with fresh roots harvested in the fall you will probably get you more inulin than if you harvested in the spring. You'll notice it as a thick white substance in the bottom of your jar. Don't filter this out!

Orange and Elecampane Herbal Bitters Recipe

(Recipe from Herbs with Rosalee)

This orange flavour blends well with the pungent bitterness of the elecampane root, while the ginger and pepper give it a little spice:

20 grams elecampane root (dried or fresh)

10 grams roasted dandelion root (dried or fresh)

10 grams fresh minced ginger

5 grams licorice root

3 cloves

3 grams cracked black pepper

1 orange

1 vanilla bean pod

brandy or vodka

Place the roots, minced ginger, licorice, cloves and pepper in a quart sized jar.

Cut up a whole orange and add it to the jar.

Slice open the vanilla bean pod and then mince it finely and add to the jar.

Fill the jar with brandy or vodka. Cover and shake well.

Keep this on your counter, shaking occasionally. Taste it from time to time and strain when desired. I thought mine was best after about two weeks.

This will keep indefinitely.

Cautions/Contraindications: Take great caution with dry lung conditions and with pregnancy. Large doses may have an emetic (nauseating) effect. Contact dermatitis has been reported with this plant. Those with a known sensitivity to plants in the Aster Family may be most susceptible.