FEVERFEW - Painkiller, Headaches, Migraines and more

Feverfew (Tanacetum parthenium) a member of the daisy family,  is sometimes called wild chamomile. It grows alongside roads and near wooded areas.  The round stem is adorned with small white flowers and yellow-green leaves.  In the summer, the stems may reach a height of about three feet and are topped with yellow flowers with tight-bunched tubular florets surrounded by creamy white petals.   

To forage Feverfew, it is best to harvest it when it is in full bloom, in late summer. Cut the stems about one-third of the way down and hang them upside down in a paper bag in a cool, dry location. The herbs should be dry enough after a few weeks.

During the 1600s, feverfew was a common remedy for migraines and headaches. Used regularly, feverfew reduces migraine frequency and severity even when no other remedy has been effective.  The 1700s saw its use for everything, from opium overdose recovery to the treatment of fevers. It was also used to help with digestive issues, childbirth, alcohol withdrawal, sciatica, and mild depression.

Pain was one of the things it helped with – no matter what the source was. Since then, feverfew has been studied extensively to understand how it works.

There is evidence that it reduces inflammation, relieves spasms, dilates blood vessels, reduces fever, and migraines, arthritis, toothaches, and period pain.

Recipe - You will need:

• A small glass jar (4 ounces) with a lid
• A brown glass bottle with a dropper for tinctures
• Dried feverfew, at least 2 oz
• 80 proof Alcohol, enough to fill the jar (e.g. vodka)
• Fine strainer or cheesecloth

1.      Place dried feverfew in the jar, packing it well to allow for more space.

2.     Once the jar is just over halfway full, pour alcohol over it gently, all the way to the top of the jar.

3.     Seal the lid and shake it or mix everything together with a spoon before sealing it.

4.     date on the jar so you know when you prepared it and place it in a cool dark place for the next 4-6 weeks.

5.     The tincture is ready after 4-6 weeks.  Strain it and pour it into a tincture bottle.

(Brown glass tincture jars protect the contents from sunlight, extending their effects for years.)

Mark the tincture bottle to indicate what’s inside, and when to use it.

How to Use

Put a few drops under your tongue whenever you feel pains, aches, or fevers coming on.  If the bitter taste bothers you, you can add it to your food or drink to mask it. If you need more, increase your dose up to two full droppers twice a day.

From The Lost Herbs