Alexanders herb, originated in Europe and Asia and has naturalized in Britain where it was grown in monastery gardens in the middle Ages as a pot-herb and vegetable.
The plant grows in autumn and has leaves throughout the winter, so was a useful source of nourishment. It is said that if the root is left in a cool place over winter it becomes tender and is good in soups and stews.
The seeds were often soaked in wine to create a tonic for scurvy when other sources of vitamin C were not available and also to promote menstruation.
The root is a diuretic. The crushed leaves or their juice was a soothing and healing treatment for cuts and minor abrasions.
It was also used for asthma. It was an important vegetable used in many dishes in much the same ways as celery or lovage; it was often used blanched to accompany winter salads.
The chemical compounds in the herbs have been found to be anti-spasmodic, carminative, diaphoretic, analgesic, aphrodisiac, deodorant, digestive, antiseptic, lipolytic (fat and weight loss action), stimulant and stomachic actions when taken in appropriate dosage.
Many unique compounds in the herbs have been found to reduce blood sugar levels in diabetics.
Herbs are a great addition to food, not just because, they add special flavour and spicy taste to our food, but also they contain many anti-microbial substances that help keep our food protected from these agents.
From relieving insomnia, to calming an upset stomach, to fighting viruses and infections, and more, herbal teas have so many powerful health benefits.
Herbal teas (which are also called ’tisanes’) are simple, effective, inexpensive, caffeine- and drug-free ways to enjoy the taste and benefits of herbs and spices.