Samhain

Samhain

At Samhain, the Goddess retreats into the deep vault of the earth to join her dark lover in the Underworld. Life withdraws, and the landscape turns bleak, cold, and grey. The last fruits, nuts and berries still hang in the bushes, but most are gone. Few flowers withstand the season's call until the frost kills them off. The birds have left on their journey to the south.
It is a melancholy time, but also a time to turn inward.

We mark this season by remembering those who have gone before us. Death is but a stage of the wheel of life. Far below the surface, the Goddess sheds her wilted gown. Throughout the winter months, she remains in deep meditation as she regenerates her vitality.

We face the cold and darkness as the Sun's power wanes. Few of its rays can still warm us, and the days grow shorter.

Life and death are aspects of the same eternal cycle. There is no light without darkness, no life without death. Use this time to reflect and remember, to cherish the good and to let go of all that is worn and that wears you down. Concentrate your inner strength in contemplation - for soon, the wheel of the year will turn, and the Sun will be reborn.

Yarrow – Achillea millefolium

Yarrow – Achillea millefolium

Table of Contents

Few wildflowers are as common and familiar as yarrow. It grows almost everywhere – along country paths, roadside verges, meadows, pastures and waysides – yet most people pass it by without giving it a second glance. They don’t know what they are missing. Beneath yarrow’s humble appearance lies one of Europe's oldest and most versatile medicinal herbs.

For thousands of years Yarrow has come to the aid of shepherds, soldiers, and healers, staunching bleeding wounds, easing ‘female troubles’, flavouring ale, casting its love magic, and divining the future.                                         

 Indeed, the humble yarrow has earned immortal fame in the ancient myths and legends we still tell today. It is a remarkable herb, with a remarkable story. 

Description:

The first signs of yarrow appear in early spring. Long before the flower stalks emerge, its delicate, feathery fronds form soft green rosettes close to the ground. At this stage they are tender, aromatic, and make an excellent addition to soups and salads.

As summer approaches, the stems begin to rise, eventually reaching 30–80 cm in height. The leaves become tougher, pricklier and more finely divided- the inspiration behind its species name millefolium – which literally means ”a thousand leaves".

By June and July, the flat-topped flower clusters begin to open. At first glance they resemble the umbels of the carrot family, but appearances can be deceptive. Who would have thought that yarrow belongs to the daisy family (Asteraceae)! Yet, a closer look reveals that each "flower" is in fact a composite flower head made up of tiny individual disk florets, surrounded by petal-like ray-florets, just like a daisy or a dandelion.

Its distinctive aromatic scent, feathery foliage and conspicuous flower heads make yarrow one of the easiest herbs to recognise. Nevertheless, beginners should always identify plants carefully. Yarrow’s characteristic features do bear semblance to some members of the carrot family, some of which are highly poisonous.

Ecology

Bees, butterflies and other pollinating insects love yarrow for its rich reserves of nectar. Gardeners tend to prefer the cultivated varieties of yarrow, but they always welcome it for attracting predatory insects that help keep aphids in check. Yarrow acts as a healer, radiating its protective and healing powers throughout its neighbourhood.

Yarrow - Achillea millefolium

History and Mythology

 

Etymology - what's in a name

Yarrow's botanical name, Achillea millefolium, tells two stories.

The genus Achillea commemorates Achilles, a legendary Greek hero, while millefolium means "a thousand leaves", referring to the finely divided foliage.

According to Greek mythology, Achilles was the son of Peleus and the sea nymph Thetis. Knowing that her son was destined to become a great warrior, Thetis schemed to make him invincible by dipping him into the River Styx. But by holding him by one heel, she inadvertently covered that small part of his body – which literally became his vulnerable  spot, his ‘Achilles heel’.

As a boy, Achilles was entrusted to the wise centaur Chiron, the legendary teacher of heroes, and one of the greatest healers of Greek mythology. He instructed Achilles not only in hunting and warfare but also in the healing arts. During the Trojan War, Achilles developed a reputation as a healer, tending to the bleeding wounds of his fellow warriors aided by the humble yarrow. It thus earned its common name ‘Herba Militaris’ or simply ‘Militaris’.

All the classical physicians, from Dioscorides to Paracelsus and beyond, praised Yarrow as a wound healer, and for centuries regarded it as indispensable for treating cuts and injuries, both internal and external.

The English name Yarrow is much older than its botanical name. It derives from the Old English gearwe, an ancient Germanic word whose original meaning has been lost in time. Long before Linnaeus gave it a Latin name, country folk already knew this plant well enough for its name to become deeply rooted in the language.

Although the name Militaris invokes associations with Mars, the god of war, Culpeper instead assigned yarrow to Venus. He regarded it as a cooling, drying and binding herb, emphasising its ability to constrain ‘immoderate fluxes’ which Culpeper uses as a rather flexible term that can be applied to inner or outer bleeding, strong menstruation, or diarrhoea.

Chiron teaching Achilles the art of archery

Herb Lore

Yarrow may seem unspectacular, but it plays a significant role in European folklore.

During the Middle Ages it was regarded as a powerful protective herb. Like many medicinal plants, it acquired a reputation for warding off evil influences. Not only was it used as a protective charm; it was even featured in exorcism rites.

France

In France Yarrow is known as Herbe de Saint Joseph. According to legend, the infant Jesus gave Joseph some Yarrow after he accidentally cut himself while working on his carpentry. Of course, Yarrow stopped the bleeding more or less at once and healed the wound.

Britain

British folklore paints a rather different picture.

Mrs M. Grieve recounts an old divination custom from eastern England in which young women would place Yarrow leaves in their noses while reciting:

"Yarroway, Yarroway bear a white blow
If my love love me, my nose will bleed now."

Should the nose begin to bleed, the omen was taken as proof that their sweetheart's affection was genuine.

Another charming folk name, Venus' Eyebrow, refers to Yarrow's delicately divided leaves, which were thought to resemble the graceful eyebrows of Venus, goddess of love. Unsurprisingly, the herb became associated with romance and matters of the heart.

Placed beneath the pillow after reciting the traditional charm,

"Thou pretty herb of Venus tree,
Thy true name be Yarrow;
Now who my bosom friend must be,
Pray tell thou me tomorrow."

it was believed to reveal the inquirer’s future husband in a dream.

China

On the other side of the world, Yarrow serves a very different purpose.

Bundles of dried Yarrow stalks have traditionally been used to consult the I Ching, the ancient Chinese Oracle. Here, the plant acts as a balancing force between Yin and Yang and bridge between the comprehension of the human mind and the unfolding patterns of nature.

Central Europe

Throughout Central Europe, Yarrow appears in many seasonal customs.

It is one of the traditional herbs included in the famous Nine-Herb Soup eaten on Maundy Thursday, a spring tonic believed to purify the body and protect against illness throughout the coming year.

In Catholic tradition, Yarrow takes a place of honour in the herb bundles blessed on the Feast of the Assumption in mid-August. Although now celebrated as a Christian festival, the custom almost certainly reaches back to much older rites that honoured the healing plants gathered at the height of summer for the following year.

Yarrow and Lughnasadh

By late July and early August, Yarrow is usually in full bloom. At Lughnasadh, the first harvest festival celebrated on August 1st,  its white flower heads mingle with knapweed and wild marjoram.

The period between Mid-Summer and Lughnasadh, when the Sun is at its zenith, is the most important time of the year for gathering medicinal herbs. Many plants follow that cycle of the sun and their potency peaks at this time as well.

Many of the harvest blessing traditions that survive today are echoes of these much older seasonal customs.

Yarrow leaves in spring

Food

The young spring leaves have a pleasantly aromatic, slightly bitter flavour that works well in soups, salads, omelettes, herb butters and fresh cheeses. Like many bitter herbs, they gently stimulate digestion and are best enjoyed in moderation. Too much of a good thing can quickly become overpowering.

As the season progresses the leaves become considerably more bitter. Historically this made Yarrow a valued brewing herb.

Before hops became the standard flavouring for beer, brewers throughout Europe used various aromatic herbs known as gruit. Yarrow was chief among them, lending both flavour and reputed preservative qualities to the ale. Although the Bavarian Purity Law of 1516 restricted German brewers to hops, barley and water, many British brewers continued using herbal mixtures for centuries afterwards.

Yarrow flowers can also be infused into vinegars or used sparingly with other aromatic herbs, in herb salts.

Arts & Craft

The flowering tops can be used to dye wool and other natural fibres. It yields yellowish ochre to olive green tones, which can be modified using iron as a mordant, which shifts the colours towards the darker spectrum. But use iron cautiously with animal fibres, as prolonged exposure can damage them.

Essential oil

Steam distillation produces a remarkably deep blue essential oil. During distillation, naturally occurring proazulenes are transformed into chamazulene, the same intensely blue anti-inflammatory compound found in german chamomile, though yarrow often contains even higher concentrations.

Yarrow essential oil is valued in aromatherapy for soothing red, sore or inflamed skin and promoting the healing of minor wounds, rashes and non-allergic dermatitis. It is also traditionally used to ease menstrual discomfort and to promote healthy circulation.

Yarrow is cherished for its balancing properties, particularly during times of emotional upheaval associated with hormonal changes.

Scent (English Yarrow)

English yarrow has a herbaceous, aromatic, and slightly camphoraceous scent - medicinal and clean. It blends well with lavender, rosemary, bergamot, eucalyptus, chamomile, cedarwood, geranium, clary sage, frankincense.

Scent Blue Yarrow

The scent of Blue Yarrow oil is sweeter, deeper, soothing and more complex, with almost spicy undertones. It blends well with cedarwood, cypress, pine, chamomile, lavender, helichrysum, clary sage, omumbiri, and hyssop.

Caution:

Those sensitive or allergic to Asteraceae family should avoid this oil. All essential oils should be properly diluted before topical use.

 

Medicinal Uses:

As a medicinal herb, yarrow remains as relevant today as it was in the time of Achilles.

Parts used:

The aerial parts – young leaves and flowering tops.

Harvest the tender leaves in spring if you wish to eat them fresh. For medicinal use, gather the flowering tops on a dry day during peak flowering, usually between June and August, and dry them promptly in a warm, airy place.

Constituents

Volatile oils, flavonoids, sesquiterpene lactones, tannins, bitter principles and numerous other phytochemicals contribute to yarrow's wide-ranging actions.

Traditional Uses

Yarrow is best known as a wound herb. Fresh leaves can be bruised and applied as a field dressing, while traditionally, the powdered dried herb was sprinkled onto bleeding wounds. Strong infusions make an excellent wash for cuts, abrasions and inflamed skin.

Taken internally, yarrow acts as a bitter tonic that stimulates digestion by encouraging the flow of digestive secretions and supporting liver and gallbladder function. It also eases cramping of the digestive tract and can help to relieve flatulence.

It is equally valued as a women's herb. Traditionally, it was used to encourage delayed menstruation, to relieve painful periods, and to reduce excessive menstrual bleeding.

Yarrow also acts upon the urinary system. It is a gentle diuretic and anti-inflammatory herb, making it a useful therapeutic agent for minor urinary tract infections.

Perhaps surprisingly, yarrow is one of the classic fever herbs. By gently encouraging perspiration, it supports the body's natural cooling mechanisms during the feverish stages of colds and influenza. Taken before a sauna or sweat-lodge, it promotes elimination of toxins via the skin.

Yarrow improves the peripheral circulation, making it a favourite tonic for treating sluggish circulation The improved blood flow warms cold hands and feet. A helpful aid as a general tonic, especially during convalescence.

Modern laboratory research has confirmed many of yarrow's anti-inflammatory, antimicrobial and antioxidant properties, lending support to most of its traditional applications. As always, however, herbal medicine works best when herbs are selected specifically for a person’s individual needs.

Harvesting with Respect

Yarrow is widespread and abundant across much of Europe, but abundance should never be an excuse for carelessness. Harvest only from healthy populations, avoid roadsides and polluted ground, and always leave plenty of flowering plants behind for pollinating insects so the seeds can spread far and wide for future generations.

Caution

People who are sensitive to members of the daisy family (Asteraceae) may occasionally react to Yarrow. If you are unsure, test a small amount first before using it medicinally or as a wild food.

Pregnant women and anyone taking prescription medication should seek professional advice before using medicinal quantities of Yarrow.

Further Reading

Classical Sources

  • Dioscorides, Pedanius. De Materia Medica. Written c. AD 77. English translation by Lily Y. Beck. Olms-Weidmann, 2005.

Renaissance & Traditional Herbals

  • Culpeper, Nicholas. The Complete Herbal. First published 1653. Numerous modern editions; Wordsworth Editions, 1995.
  • Grieve, Margaret. A Modern Herbal. First published 1931. Dover Publications, 1971 (reprint).

Modern Herbal Practice

  • Hoffmann, David. Medical Herbalism: The Science and Practice of Herbal Medicine. Healing Arts Press, 2003.
  • Weiss, Rudolf Fritz & Fintelmann, Volker. Herbal Medicine. 2nd edition. Thieme, 2000.
  • Mills, Simon & Bone, Kerry. Principles and Practice of Phytotherapy: Modern Herbal Medicine. 2nd edition. Churchill Livingstone / Elsevier, 2013.

Herbal Traditions & Folklore

  • Mabey, Richard. Flora Britannica. Sinclair-Stevenson, 1996.
  • de Bairacli Levy, Juliette. A Herbal Handbook for Everyone. Faber & Faber. Various editions.
  • Treben, Maria. Health Through God's Pharmacy. Ennsthaler Verlag. Various English editions.

Scientific References

  • Blumenthal, Mark (Ed.). The Complete German Commission E Monographs. American Botanical Council, 1998.
  • ESCOP. ESCOP Monographs: The Scientific Foundation for Herbal Medicinal Products. European Scientific Cooperative on Phytotherapy. Latest edition.
  • Saeidnia, S., Gohari, A.R., Mokhber-Dezfuli, N. & Kiuchi, F. (2011). "A Review on Phytochemistry and Medicinal Properties of the Genus Achillea." DARU Journal of Pharmaceutical Sciences, 19(3), 173–186.
What is Foraging?

What is Foraging?

Foraging - connecting with nature through the senses

 

I became a forager at the age of 5, and I suspect many of you did, too. My early childhood memories are filled with berries of all kinds: wild strawberries, raspberries, blackberries, and above all, blueberries. They covered the forest floor so densely that it was difficult to set down your foot without squashing them. 

The summer holidays were pure berry bliss as I munched my way through the landscape like an insatiable caterpillar.

These early sensuous experiences sowed the seeds from which, in time, my passion for nature sprouted. 

Nothing can forge a deeper connection to nature and the land than such total immersion - learning by smelling, tasting, eating, feeling and playing with what nature provides in abundance. We learn by doing, observing and asking questions about what we can directly experience. These sensory impressions form the foundations of our understanding of the world. 

 

 We learn to understand processes, to see patterns from which we deduce meaning. Such intense observation creates a deep relationship with the observed. We are no longer separated, but deeply and empathically involved. A sense of familiarity and caring develops and gradually grows. A great way to stimulate this learning process is to become a forager.

 

What is foraging?

The term ‘foraging’ is often associated with animals roaming around looking for food. Different animals forage for different kinds of food. A hedgehog looks for beetles, snails and fallen fruit, while gorillas sustain themselves only on leaves. 

 

As ‘civilized’ human beings, we mostly forage at the supermarket. Everything is always available, and most of us have lost any sense of connection to the cycle of the seasons and the different foods they produce - unless they are gardeners, of course. But before we began domesticating wild species of plants and animals, we incorporated a wide variety of wild species into our diets. 

 

Picking berries or hunting for mushrooms is still hugely popular, especially in times of economic hardship. Some of us continue to forage for part of our diets - not just to save money on the grocery bill, but simply because we love it. We love the connection with the land and the variety of foods and flavours each season provides. Besides, wild foods tend to have a vastly superior nutritional profile compared to industrially farmed produce.

 

What are wild (plant) foods?

Wild food plants are simply edible plants that are not under cultivation. But the dividing line between wild and cultivated foods can be very vague. Many wild edibles are the undomesticated ancestors of the plants we find at the grocery. Some wild species used to be cultivated and sold on the market but are no longer grown today. Gardeners even curse them as weeds. 

 

Some fruits and nuts are cultivated and found in the wild. The cultivated varieties are bred for specific traits and qualities, such as shelf-life. Their wild cousins tend to be smaller but are often more flavourful.

 

Whether we can digest any given wild plant is determined by our physiology. Certain plants that would kill us are perfectly edible for other animals. 

 

How to become a forager?

 

Foraging is a skill that must be learnt like any other. 

The best method to learn is to find a knowledgeable mentor or join foraging walks and classes in your neighbourhood.

But there is also much you can learn on your own. 

 

Essential foraging skills:

Learn all you can about your environment

Observe closely, and ask questions: 
What kinds of trees, bushes and wildflowers grow here?
Which animals feed on them? 
Do certain plants always grow together? 
What is the soil like, chalky or loamy, wet or dry? 
Do you know what the farmer sprays on his nearby field? 

Learn plant identification skills

Foragers must learn basic botany and become familiar with the transformative processes of plants. Learn to recognize them at different stages of their growth cycle. Some species are edible at one stage, but toxic at another. 

Learn the seasons

Each season brings forth its special treats, but seasons are not fixed by a calendar. If you know how to read the signs of nature, you will recognize when the time to harvest a specific herb or fruit has come.

Learn how to care for your environment

As foragers, we are stewards of the land, not pillagers. We must not only take but also give back to nature. Remember that you are not the only hungry one out there. Others (human or animal) also depend on the gifts of nature.

Cautions:

 

Never ever rely on your intuition alone! Even deadly plants and fungi may look, smell or taste deceptively appealing!

 

Learning everything you can about your environment is the most essential skill a forager must develop.

 

Always test for allergies before tucking into a foraged feast. The body can be finicky when we ask it to accept foods it has never previously encountered.

 

And finally - knowing your land also means learning about dangers that may lurk in the undergrowth: snakes, insects (ticks!), wild boars, or even bears, depending on where you live.

 

Resources:

 

There are many knowledgeable people out there who teach foraging as a craft - too many to name them all here.

But here are a few useful books. (As an Amazon Associate, I earn from qualifying purchases.)

Keep in mind that each bioregion is unique. There are many differences concerning microclimates, seasons, and habitats. Obviously, I can't cover them all. I focus on my local bioregion, which is Central Europe.

Slugs

Slugs

Slugs - the one animal everybody loves to hate. Especially gardeners. These mobile eating machines can really do some damage to our carefully groomed plants. Most gardeners are waging perpetual war against them. But are slugs really as bad as they are made out to be?

Being a gardener myself, I have my share of sluggy-slimy woes. Every evening, at dusk, I go out and search my garden. Torch in one hand and a glass jar in the other, I hunt down those ravenous gastropods before they decimate my beloved seedlings. I scour not my young starts, but the grass as well, to catch the slugs waiting there in ambush. The following day, I release them about a kilometre from my house.

I can’t really tell whether the strategy is working. Every evening I collect roughly the same amount of slugs again. Where the heck do they come from? Nature's slug supply seems inexhaustible - as if on tap.

But the other day, while on my daily slug patrol, it occurred to me that I actually know very little about these creatures. Quite shocking, considering that I have hand-picked about a million of them over the years.

'Okay', you might think, 'what's the big deal? What is there worth knowing about slugs, except how to get rid of them?'

Good question, and I had always thought along similar lines. But, as with everything in life, things become interesting the minute you invest interest in them. Before I knew it, I was going down a research slug-hole, discovering weird and wonderful facts about these strange creatures.
I watched way too many slug videos on YouTube and scoured the internet for gastropod-related papers and posts. To my growing amazement, slugs turned out to be far more interesting than I had ever imagined.

People, who study slugs, seem to be a special kind of nerdy and have a sense of humour, too. Just consider the term 'gastropods', the scientific term for all slugs and snails. There couldn't be a better name for them. 'Gastro' means 'stomach', and 'pod' means foot. I can't think of a more perfect way, to sum up what slugs and snails are all about.

The English word 'slug' is similarly general. There are gazillion species of slugs and snails. Currently, an estimated 65,000 to 80,000 different species exist, and they have managed to adapt to all kinds of habitats - even the desert!
In terms of evolutionary success stories, slugs are champions. Their family tree dates back to 495 million years ago, the late Cambrian period, when more complex life forms first evolved.  There are 721 known families of gastropods, of which only 245 have gone extinct. The others are still with us today - a remarkable feat in evolutionary terms. To put that into perspective, the class of primates, to which we belong, only emerged about 74 million years ago. (Homo sapiens has only been around for 300,000 odd years)

The very earliest slugs evolved in the ocean - like all life at that time. Sea slugs are truly stunning. If you have never seen them, do go ahead and check them out. They are out of this world! My current favourite is this cutie:

 

 

The sea-sheep dons a coat of leaf-like structures with which it can perform photosynthesis! But it did not learn the trick itself. Like corals, it acquired the ability by eating algae, which it integrates into its own body. Other species of sea slugs obtain toxins in the same way, which gives them a means of protection.

Our garden varieties of land slugs are neither as colourful nor as cute. But even so, they are much more interesting than we give them credit for.

Interestingly, the thousands of species of terrestrial slugs are not all closely related. It seems that slugs originally did have shells, but later lost them. Now all that remains is a vestigial 'shield', a kind of plate on their backs that they retreat into when they sense danger.

These squishy, slimy, globs of goo are incredibly vulnerable, yet that does not impede their survival. Their defence system is their slime.

Slugs produce two distinct types of slime. A thin one that oozes from the centre of their foot helps them glide and marks their trails. It guides them back home to their holes and also signals their presence to other slugs - which comes in handy when trying to attract a mate.

The other type of slime is produced from glands at the rear and front of their bodies. It is extremely thick and sticky, which makes it more difficult for predators to just pick them up. The slug simply glues itself to the spot. The slime is also distasteful to potential predators, such as badgers, thrushes and hedgehogs.

 

The slime plays a prominent role during mating, which for slugs is a very oozy affair. The interesting-looking keel-back slugs spin a slime thread from which both slugs suspend themselves during the act. Slugs are hermaphroditic, and thus have both male and female sexual organs. Both will give and receive sperm, potentially doubling the number of offspring.

You can watch their weird and wonderful love ritual here, courtesy of the incomparable Sir David Attenborough and the BBC. Thank you, Sir, you made my day!

 

Slug slime has also recently caught the attention of scientists, who have taken an interest in its properties. Slug slime is highly adhesive yet elastic and does not become brittle. It is also non-toxic, consisting of mucous and serotonin. The unique property of maintaining its adhesive powers, even on wet surfaces, makes it a promising candidate for a new type of non-toxic surgical glue.

In Britain, there are 40 species of slugs, but only about 8 of them do all the damage in the veggie patch. These little 'mobile stomachs' have a ravenous appetite, yet their evolutionary role is not specifically to destroy our gardens. We simply make it easy for them to access the juiciest, tenderest, and tastiest young plants. From a slug's point of view, our gardens are a kind of Shangri-la.

Ecologically, slugs are important composters that help break down organic debris, and themselves morsels in the food chain, even if not very tasty ones.

Snails even form part of the human diet. I used to love them as a kid, until one day I got really, really sick on them. Slugs, however, only enter the human food chain accidentally by hiding in the lettuce and avoiding being washed off - due to their sticky slime. Slugs carry parasites, so the principle of 'if you can't beat it, eat it', is not recommended, in this case.

But you are probably still asking yourself the one question we all want to know the answer to - how do you get rid of slugs?

To tell you the truth, I haven't found the magic secret, but there are some methods that are somewhat successful.

Copper tape
Garden shops sell copper tape that supposedly deters slugs. Apparently, the slime reacts with the copper, giving them a little electric shock. I haven’t tried this method, so I can’t comment on it.

I have tried coffee grinds, eggshells, and dry grass cuttings as mulch.

A determined slug will not be put off by any of these, but is likely to look for a more readily available meal. I often leave bits of decaying plant matter lying around when I pluck weeds from my veggie beds, and I have watched slugs devour these. But, like beer traps, it might attract more slugs to the garden. Other gardeners insist that keeping a garden tidy is the way to get rid of slugs.

I have also noticed that slugs can smell a wilting plant, which they go for preferentially.

Sometimes, I leave things like chenopodium standing between my tomatoes. Slugs prefer this tender weed to the tomato plants, especially once the tomatoes are strong enough to create their own defence.

Eggshells, walnut shells, pine needles, and other prickly stuff deter them, to some degree.

Slugs shelter in dark, moist places, under bricks, tarps, and buckets or under planks that some gardeners put down as walkways between their rows of veggies. If you check these places before the slugs go for their forage, you can find a whole clutch of them without much effort.

Whatever you do, please don’t use toxic chemicals. They do kill the slugs, but also the birds and hedgehogs that either eat the slug or the pellets.

Even though we may not like slugs much, they do have a place in the ecosystem. Eliminating them would probably cause more harm than good. But only a few species are truly destructive. Most simply go about their business, or even feed on other slugs and their eggs. Slugs can’t help being born as slugs, any more than we can help be humans. We each have our niche but share an inherent right to exist on our amazing planet, which provides for both, humans and slugs. Slugs have been here a lot longer than we have, and managed to survive without totally decimating their ecosystem, despite their ferocious appetites. Judging by how our own insatiable appetite decimates nature, slugs will probably outlast us.

 

Star of Bethlehem

Star of Bethlehem

Plant Profile: Star of Bethlehem (Ornithogalum umbellatum)

 

Family: Liliacae /allium family

 

I recently took up nature journaling, and when I sat in the garden looking for a suitable motif, I suddenly noticed a Star of Bethlehem growing at my feet. I had seen them in the vineyards many times, but hadn’t noticed them moving in with me. 

Apart from giving them a friendly nod, I had never paid much attention to them. As far as I knew, they were not used for food or medicine; but hang on - didn’t Dr Bach revere this little flower and give it a prime spot as part of his Rescue Remedy formula?

I decided to take a closer look and dropped to my knees to study it in detail. I was immediately smitten by the Star’s sublime beauty and unusual features.

 

What is the Star of Bethlehem?

Star of Bethlehem is a small perennial bulbous plant of the Lily family (Asparagaceae). Its leaves die back even as it begins to flower. After flowering, its energy retreats into the underground bulb. During the ‘dormant’ period, it produces little bulbils that send up their own narrow leaves early in the following spring. The Star of Bethlehem is thermoperiodic, meaning that it needs to go through a period of low temperatures before it begins to flower. 

 

The pretty, star-like flowers appear between April and June. The white petals have a green stripe on the underside that is only visible when the flower is closed. It looks as if the petal has fused with the sepal. But in fact, botanical descriptions of the plant say that the flower is composed of three identical sepals and petals, displayed in a single whorl. It is impossible to tell the difference, so botanists call them tepals. In the centre of the flower is a little crown of what looks like six white petals tipped by the pollen-bearing anthers. They enclose what looks like a little six-pointed star, from which the pistil protrudes.

 

Where does Star of Bethlehem grow?

You can find Star of Bethlehem growing in many places throughout Europe and North Africa. It arrived in the United States as a garden plant, which has naturalized to such an extent that the USDA now considers it a pesky weed.

 

Where did the name ‘Star of Bethlehem’ come from?

The origin of the name is attributed to various stories. The most obvious explanation is its widespread distribution in the Middle East and the Mediterranean Basin. Pilgrims on their way to Jerusalem carried the dried bulbs as food. (But fresh bulbs are reported as poisonous to cattle.) Another myth claims that the flower sprung from fragments of the Star of Bethlehem.

 

Is Star of Bethlehem known by any other names?

 

Indeed, it is, but none as charming. Star of Bethlehem is also known as Sleepy Dick, Nap-at-Noon, and even 'Dove Dung'. 

Nap-at-Noon alludes to the flower's habit of 'going to sleep’ in the afternoon and on cloudy days. The name 'Dove Dung' seems a bit insulting, apparently implying that the white ‘splash’ of the Star resembles bird doo-doo. It doesn’t, and in fact, it is not a reference to the supposed likeness. Instead, the name is a literal translation of the Latin name Ornithogalum, which means ‘bird’s milk’, a common euphemism for avian excrement. The species name ‘umbellatum’ refers to the umbel-like flower.

 

Star of Bethlehem flower

 

 

History

Gerard describes it as a type of wild onion and quotes Dioscurides, who mentioned that the bulbs are edible. Both the bulbs and the green parts are sold at markets in Turkey (Central, Bulancak) (1). Yet, they are also many sources that claim it is poisonous. So, what is the scoop?

 

Is Star of Bethlehem poisonous?

Biochemical research confirms that Star of Bethlehem contains cardioactive glycosides that are potentially toxic. But further investigation showed, that they do not survive being subjected to digestive juices, which would explain the controversy. An early study published by Arthur Vogelsang in 1961 notes that the effect of Star of Bethlehem is quite different depending on whether it is taken orally or injected. To test his hypothesis and confirm that the coating prevents the breakdown of the cardio-active compounds in the stomach. He compared Star of Bethlehem with Digitoxin and observed that its extract slowed the heart rate to a lesser degree than digitoxin while increasing the strength of the cardiac contraction and the excretion of body fluid. Star of Bethlehem also caused less nausea. Overall, Star of Bethlehem is a gentle yet highly effective heart drug that can be given to reduce blood pressure, strengthen the pulse and increase the discharge of excess fluid. It is particularly helpful for patients that do not tolerate digitoxin well.

 

Note of Caution:

The specific growing conditions, such as exposure to sunlight, water and soil type, change Star of Bethlehem's chemical composition.

 

Is Star of Bethlehem used homeopathically?

In Homeopathy, the Star of Bethlehem is known by its Latin name, Ornithogalum umbellatum. It is used to treat persistent gastrointestinal problems, such as upper abdominal pain in the epigastric (central abdominal) region, pressure, malignant tumours of the digestive tract accompanied by depression, and feeling drained and exhausted. It is also indicated for patients suffering from a state of nervous exhaustion with high sensitivity to all types of stimuli.

 

What are the indications for Star of Bethlehem Bach Flower Remedy?

For Dr Bach, Star of Bethlehem was one of the most treasured flower remedies. He used it as a go-to Trauma remedy to buffer the effects of shock, such as unexpected bad news, the sudden loss of a loved one, an accident or other traumatic event. It can also help when facing the pain of past traumata (PTSD). It is one of the essential components of Rescue Remedy.