Aconitum napellus (Aconite), better known as Monkshood for the helmet-like sepal that covers the rest of the flower, has a long history as both a deadly weapon and an herbal remedy. It is a member of the buttercup family and is a hearty perrenial. The flowers come in a range of colors including blues, yellow, white and pinks. It’s other common name, Wolfsbane, is said to have come from the plant’s use in keeping wolves at bay. Villagers used the toxic sap to coat arrows that would kill the unwanted animal.
The ancient Roman naturalist Plinius, better known as Pliny the Elder, referred to it as “plant arsenic.” In Ovid’s Metamorphoses, the evil sorceress Medea conspires to kill the hero Theseus by offering him a cup infused with the deadly poison. Fortunately for him, her plan was foiled. Had he drank from the cup, his death would have been painful, but relatively fast. Even a small amount of exposure to the roots can produce tingling and numbness, and large-scale exposure can induce nausea, vomiting, diarrhea, rapid heartbeat and death.
The European variety, although poisonous enough to be deadly, is not as toxic as the Asian variety, and yet even the Asian variety has been used in healing medicine for centuries as well as in the preparation of poisons. Aconite can trigger hallucinations. I has been used to slow the pulse and as a sedative for heart palpitations. The use of aconite in medicine is probably at the basis of its connection with werewolves, as is the legend that it was given its poisonous qualities from the slobber of Cerberus during Hercules’ fight with that ferocious dog of Hades.
By the way, the seed, wrapped in a lizard’s skin and carried allows you to become invisible at will. I gotta go catch me a lizard…. Anyway, if you are looking to do in a werewolf this Halloween, go for the silver bullet, as wolfsbane merely slows ’em down. Ditto for vampires.
Becky M. sent us this link to an interesting interview with Michael Balick, an ethnobotanist and Vice President for Botanical Science at The New York Botanical Garden. He is the author of Rodale’s 21st Century Herbal: A Practical Guide for Healthy Living Using Nature’s Most Powerful Plants.
The book looks like a winner to me. You will find that chocolate is an Herb!
By the way, the website that this article is on is excellent. I just read about reverting plants and how hostas are developed. The pictures are georgious too. You can find this link in the “Garden Tips” section of the “Other Interesting Sites” Menu item. Just click on this entry: “Margaret Roach’s A Way To Garden”.
The 2014 choice for the Herb of the Year is actually a large and diverse group of plants: the Artemisias.
They include tarragon, one of the finest and most important ingredients in French cuisine, Sweet Annie that is the source of a medicine crucially important for the prevention and treatment of malaria, and bitter wormwood which is the defining ingredient of vermouth (without which the martini could not exist!)
Man’s connection to the artemisias goes back a long way. They are found growing in large expanses throughout the world undoubtedly caught the eyes of early hunters and gatherers. According to the Greek myths, Artemis, the goddess of the wilderness and of the hunt, gave the power of the plant to Chiron the Centaur who was a great healer and teacher. It was Chiron who developed the first medicines from artemisia.
The many silver or grey artemisias can help create a beautiful, serene effect on the landscape. The artemisias are very hardy, drought tolerant, and adapt well to most garden situations.
You know those sticky burrs that latch on to your clothing as you traipse through the fields? They are from the burdock or Arctium plant. Often mistaken for a rank weed, the root of this herb is very useful and used for medicinal purposes. July through October is the peak flowering season, so look for it now.
Terri found this information about the Curry Leaf plant (Murraya koenigii). It makes a wonderful potted plant for your culinary collection of aromatic herbs. The fragrant leaf has a nutty, pungent flavor and is a prized addition to South Indian foods. The Curry Leaf plant is highly valued by both the chef and gardener. You can get one from Logee’s.