FEVERFEW

 

My primary health physician, St. Hildegard of Bingen (1098-1179).  In her book, Physica, she writes this about Feverfew:

     "Feverfew is of moderate heat and somewhat dry.  It is absolutely balanced and has good vital energy.  It is good food for a healthy person, since it diminishes putrid matter in him, augments his good blood, and creates clear understanding.  It restores strength to an ill person whose body is almost completely failing.  Providing good digestion, it lets nothing pass through the body without being digested.  A person who has a lot of phlegm in his head will find it diminished if he eats feverfew frequently.  Eaten often, it expels pleurisy and provides a person with pure humors.  It gives him clear eyesight.  In whatever way it is eaten, whether dried or in food, it is beneficial for both sick and healthy people.  If a person eats it frequently, it will chase illness from him and keep him from getting sick.  When it is eaten, it draws moisture and saliva from the mouth.  Because it draws out evil humors, it restores health."

I buy mine in capsule form from Swanson and take it daily, but . . .

Feverfew is actually one of the easiest herbs to grow. Many gardeners say it grows almost like a weed.  Even beginners usually succeed with it.  Feverfew likes sun.  Full sun is best, but it tolerates light shade.  It grows in average garden soil; it doesn’t need anything fancy.  It needs moderate watering, but tolerates short dry periods.  It's hardy in most temperate climates (USDA zones 5–9).  It grows one-to-three feet tall, and produces many small white daisy-like flowers with yellow centers.  It often self-seeds, meaning once you plant it, it may come back every year without replanting.  

Feverfew is very easy to start indoors or directly in the garden.  It can spread easily because of its self-seeding. Some gardeners actually have to pull extra plants each year.

Traditionally it’s used as an herbal remedy, especially for headaches and migraines.

If you grow Tanacetum parthenium (feverfew) and want to make your own capsules, the process is fairly simple. The main steps are harvest → dry → grind → encapsulate. Here’s a careful step-by-step guide.

1. Harvest the Plant.

Harvest when the plant is in bloom; this is when the active compounds are strongest.

Cut the upper stems with leaves and flowers using scissors or pruning shears.

Best time: late morning after the dew has dried.

Tip: Avoid harvesting after rain because wet herbs mold easily when drying.

2. Prepare for Drying.

Remove any damaged leaves or insects.

You usually do not wash herbs unless they are visibly dirty (washing slows drying).

Tie several stems into small bundles or spread them out loosely.

3. Dry the Herb.

Two common methods:

Air drying (most traditional).

Hang bundles upside down in a dry, dark, well-ventilated room.

Or spread stems on a screen or drying rack.

Drying time: about 1–2 weeks.

Dehydrator (faster).

Use a herb setting around 95–105°F (35–40°C).

Takes 6–12 hours.

The herb is ready when leaves crumble easily between your fingers.

4. Strip the Leaves and Flowers.

Once dry:

Remove the leaves and flower heads from the stems.

Discard the woody stems.

Store the dried herb in a glass jar away from light until you’re ready to process it.

5. Grind into Powder.

Use a coffee grinder, spice grinder, or mortar and pestle.

Grind until you have a fine herbal powder.

Let the dust settle before opening the grinder so you don’t inhale the powder.

6. Fill Capsules.

You will need:

Empty gelatin or vegetarian capsules (size 00 is common).

A capsule filling tray (optional but helpful).

Steps:

Separate the capsule halves.

Fill the larger half with powder.

Pack gently and close the capsule.

Manual capsule trays can fill 24–100 capsules at once.

7. Storage.

Keep capsules in a dark glass jar.

Store in a cool, dry place.

Best used within about 1 year.

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