Common Name: Calendula, bride of the sun, bull flower, butterwort, common marigold, drunkard, English marigold, field marigold, garden marigold, golding, gold bloom, golds, gowlan, hen and chickens, holligold, husbandman’s dial, mally gowl, marigold, marybud, marygold, mary’s gold, poet’s marigold, poor man’s saffron, pot marigold, prophetic marigold, ringflower, ruddes, ruddles, Scotch marigold, Scottish marigold, summer’s bride, sunflower, throughout-the-months.
Family: Asteraceae/Compositae
Arabic name: اذريون
TCM Name: Jin zhan ju
Parts Used: Flower
Actions: Anti-inflammatory, Antibacterial, Anti-fungal, Antimicrobial, Antispasmodic, Antiviral, Astringent, Cholagogue, Demulcent, Diaphoretic, Emmenagogue, Hepatic, Immune tonic, Lymphatic, Vulnerary.
Taste: Bitter (mild), sweet, pungent, salty.
Energy: Warming, drying, neutral.
Native To: Calendula’s primary origin is uncertain but has been suggested as North Africa, Southern Europe, and/or the Mediterranean.

Geographic Distribution: Calendula is widely cultivated and has naturalized in temperate climates throughout the world.

Botanical Description: Calendula is a short-lived perennial that is often grown as an annual. The plant has a sticky texture due to its resin content. Calendula reaches up to 24 inches in height, its stalk supporting many branching stems and oblong leaves that are 3-6 inches long. Calendula has sunny yellow and orange flowers that open in the morning when the sun rises and close as it sets. The orange or yellow flower heads are 1-3 inches across and have a central cluster of tubular flowers surrounded by several rows of ray florets.

History and Folklore: The name calendula is a diminutive Latin form of calends (or kalends), meaning “the first day of each month” in the ancient Roman calendar, presumably because the flower was noted as blooming at that time or throughout each month; today in Italy the plant is commonly known as fiore d’ogni mese and in France as fleur de tous les mois, meaning “flower of every month.” From the 12th to the 17th centuries, calendula also appears to possess a reputation as a mood enhancer. Some editions of De Viribus Herbarum, an herbal poem by Macer Floridus (thought to be a pseudonym of the 12th-century French physician Odo de Meung), suggest calendula for cheerfulness, and propose that just gazing at the flower could draw away evil humors from the head. In the early 17th century, herbalist and botanist John Parkinson recorded that calendula was of great use among pot herbs, used in food as well as in syrup or a conserve made from fresh flowers, as a “comforter of the heart and spirits, and to expel any malignant or pestilential quality, gathered near thereunto”. Contemporary herbalist Matthew Wood also records an indication for heavy depression.

Uses: Calendula’s anti-inflammatory and astringent actions combined with its antibacterial, antiviral, and antifungal properties make it a great choice for a wide variety of skin issues. Calendula’s anti-inflammatory action goes a bit deeper than its indication for external skin and wound issues, however. According to research, the herb may also address inflammation related to bone and joint diseases. Calendula is known as "herbal sunshine" and is suited for places where "the sun doesn't shine", such as the glands under the neck, axilla, the breasts, groin and so forth. It is in fact commonly used as a lymphagogue: it cleanses the lymphatic system by moving the fluid, removing toxins from the lymph, and decongesting swollen lymph nodes. While much remains to be understood about calendula’s diverse applications, calendula’s gentle nature makes it a perfect ally for our skin.

Safety: There are a few safety concerns with calendula. It should not be used during pregnancy, as it has traditionally been used as an emmenagogue and is classed as a uterine stimulant. Calendula is a possible allergen for those sensitive to the Asteraceae plant family. While not yet studied in human trials, the herb may have potential for enhancing hypnotic or anxiolytic drugs and it has been shown—only in animal studies thus far—to increase sedative and hypotensive effects; therefore, it may potentially interact with drugs or agents with these actions as well as those with hypoglycemic or cholesterol-lowering actions. Another concern with calendula relates to its prominent use as a vulnerary; herbalists report that wounds must be fully clean before application because they have observed that the herb rapidly repairs tissue.

Common name: Caraway, Persian cumin, meridian fennel
Arabic name: كراويه
Ayurvedic name: Jiraa
Family: Apiaceae
Parts Used: Fruit (commonly called seed)
Actions: Antimicrobial, Antioxidant, Antispasmodic, Astringent, Bitter, Carminative, Emmenagogue, Expectorant, Galactagogue.
Taste: Pungent, slightly bitter.
Energy: Warming
Native To: Eurasia. The native range of caraway extends from Spain, but not Portugal, and across Eurasia to western China and most of Russia.

Geographic Distribution: Caraway has been introduced to North America, including the northern United States, some midwestern states, and a handful of southern states, as well as much of Canada. Caraway has also been introduced to Greenland, North Africa, and parts of Europe in which it is not native, including Great Britain, Iceland, and Ireland. It can be found growing in fields, meadows and along roadsides.

Botanical Description: Caraway is a biennial herb (Britannica, 2020) that grows to about 70 in (178 cm) tall. Caraway is in flower during the summer months, with the seeds ripening in late summer. Caraway has compound umbels of small, white-to-pinkish flowers. What are commonly termed caraway "seeds" are actually the whole dried fruits of the plant, called mericarps. The fruit is light to dark brown, 0.2 in (0.5 cm) long.

History and folklore: Greek physician and botanist Dioscorides named caraway Carum based on the ancient district of Caria in which it was grown; the Romans referred to caraway as carvi, hence the Latin name Carum carvi. Caraway has a long history of use as a culinary seasoning. In fact, it is believed that caraway may have been consumed and cultivated in Europe longer than any other spice. Caraway seeds have been found fossilized in ancient European areas, dating back about 8,000 years. There is documentation of caraway cultivation dating back to the Middle Ages from Sicily to Scandinavia. Caraway was used in ancient Greek recipes and was indicated by Dioscorides for various health benefits. Today, caraway continues to have diverse culinary uses and is often used in sauerkraut, breads, cakes, salad, pickles, meats, and certain cheeses and liqueurs; caraway pudding is a special dessert enjoyed during Ramadan. Caraway is the main ingredient in “Meghli”, a pudding served to breastfeeding women in Lebanon and Syria to promote milk production.

Uses: Caraway is most commonly used for digestive support. Along with increasing digestive secretions, caraway is considered to reduce inflammation in the gastrointestinal tract. The antispasmodic and carminative properties of caraway make it helpful for stimulating function of the upper and lower gastrointestinal tract, while simultaneously relaxing spasms. In Ayurveda, caraway is considered to decrease kapha and vata, and increase pitta dosha. Caraway is often taken before meals alongside other carminative herbs, such as ginger (Zingiber officinale) and cardamom (Elettaria cardamomum), to strengthen sluggish digestion, increase thoroughness of digestion, and reduce gas. In the ayurvedic tradition, caraway is regarded as having synergistic effects when used in combination with other plants, as it is believed to improve the absorption of herbs. Due to its ability to improve digestion and soothe stomach upset, caraway is a popular weight loss aid in the Middle East; this current use aligns with descriptions of use in the traditional Persian-Islamic text, the Makhazan Al-Advieh. Herbalist Matthew Wood mentions that caraway has an affinity for digestion of fatty foods and lipid metabolism due to its volatile oil and fixed oil content.

Safety: No clinical safety data regarding Carum carvi exists, yet due to its long history of use as a food it is generally regarded as safe. There have been cases of cross-allergy to plants in the Apiaceae family, so caution is advised for individuals with known sensitivities or allergies to coriander (Coriandrum sativum), dill (Anethum graveolens), or other plants in this family. There is some evidence based on animal studies that caraway may modify glucose regulation, so those with diabetes are advised to consult with their healthcare provider before using this herb and monitor blood sugar levels closely.

Common name: Cardamom
Arabic name: حب الهال
Ayurvedic name: Ela (Sanskrit), Elaichi (Hindi)
Family: Zingiberaceae
Parts Used: Seeds, seed pod
Actions: Antibacterial, Anti-nausea, Anti-catarrhal, Anti-fungal, Antioxidant, Aromatic, Carminative, Cholagogue, Circulatory Stimulant, Decongestant, Diaphoretic, Diuretic, Expectorant.
Taste: Pungent, Sweet.
Energy: Cool, Light, Dry, Hot, Warm.
Native To: Southern India, Burma, Sri Lanka.

Geographic Distribution: India, Burma, Sri Lanka, Tanzania, Vietnam, Indonesia, Nepal, Guatemala, Costa Rica, Mexico.

Botanical Description: An herbaceous perennial reaching 2-5 meters tall, cardamom has clumps of bundled leaves that emerge from underground rhizomes, which are the true stems. The irregular flowers feature a single white petal-like labellum (about 1.8 cm long) with pink streaks on the central lip. The ovary matures into an ellipsoid, fleshy capsule that begins green, then turns golden yellow when fully ripe and contains about 15-30 seeds

History and folklore: Cardamom has a long history of use. It is referred to in a clay tablet in ancient Sumeria, around 2000 BC. Described in 3rd century BCE Ayurvedic literature and in ancient Greek and Roman medical texts, and was celebrated throughout The Arabian Nights, which was compiled during the Islamic Golden Age. Cardamom was known as khair buwwa by ancient Persian physician Ibn Sina, and noted it as beneficial for stomach and ‘cold’ liver.

Uses: By promoting downward movement in the gastrointestinal (GI) tract, cardamom may be helpful for digestive complaints with an upward-moving motion, such as burping, acid reflux, nausea, vomiting, or morning sickness. It also has been compounded in antispasmodic formulas for gut cramping, spasms, or irritable bowel problems. Cardamom may benefit those experiencing nausea that contributes to a lack of appetite. Herbalists appreciate cardamom’s ability to soothe nervous digestive problems stemming from a lack of secretion caused by excess sympathetic stress, as cardamom supports the parasympathetic state. A gentle herb with a delightful flavour, cardamom can be supportive for children’s digestion and can help to ease stomach aches. Cardamom may also have antimicrobial action against Helicobacter pylori, and has been utilized as a mild-moderate antibacterial and antiviral in the digestive tract. With the reputation for “opening the body’s energy or prana” flow, as well as classical Vedic depictions as a vajikarana, loosely translated as “aphrodisiac” but also referring to deep vitality, cardamom has been renowned for its ability to allow energy to move freely through the body to be harnessed.

Safety: No drug-herb interactions are reported. Both Western and Ayurvedic practitioners recommend avoiding intake when a person shows strong signs of heat. If consumed in excess, cardamom may overstimulate upper gastrointestinal secretions. Avoid use beyond mild culinary applications in those with blocked bile ducts, due to cardamom’s cholagogue activity. There have been case reports of contact and systemic contact-type dermatitis reactions to cardamom, confirmed by patch testing.

Common name: Chamomile, camomile, German chamomile, Hungarian chamomile, manzanilla, scented mayweed, sweet false chamomile, true chamomile, wild chamomile
Arabic name: بابونج
Family: Asteraceae
Parts Used: Flower head
Actions: Anti-inflammatory, Antispasmodic, Anxiolytic, Bitter, Carminative, Nervine, Sedative, Vulnerary.
Taste: Bitter, sweet.
Energy: Cooling, drying.
Native To: Southern and eastern Europe.

Geographic Distribution: Asia, Australia, Europe, India, New Zealand, North America, and South America.

Botanical Description: German chamomile is an herbaceous annual with delicate, feathery, mild aromatic leaves in fine filiform segments growing from a smooth, branching stem that typically grows between 12-24 inches (30-60 cm) in height. The composite aromatic flowers measure between 0.4-0.8 inches (1-2 cm), arise from the apices on each individual stalk as a single flower, and feature white ray petals surrounding a yellow disk of tubular florets in the centre. The main characteristic to tell German chamomile apart from similar-looking species is the hollow conical receptacle, which can be seen by splitting the flower head through the middle. Interestingly, its essential oil is blue.

History and folklore: The name chamomile is derived from the Greek khamaimēlon meaning "ground apple," alluding to the apple-like scent of the plant. The Latin genus name Matricaria comes from “matrix,” meaning uterus, which is derived from mater, the word for mother. Historically, people in several European countries referred to chamomile as “mother herb,” because of its application during childbirth and postnatal care. Chamomile was also known as “maiden flower,” believed to refer to the Greek physician. Dioscorides who suggested the herb, amongst other indications, for menstrual health. Chamomile has been used since at least the 1st century CE for digestive problems, but its use predates written history—chamomile, along with yarrow (Achillea millefolium), was found in scrapings from 50,000-year-old Neanderthal teeth discovered in northern Spain. Culpeper (1643/1850) writes that in ancient Egypt, the herb was dedicated to the sun. Chamomile comforts all parts of the body that need warmth, he writes, and bathing in a chamomile bath eases pains and aches and reduces swellings.

Uses: Chamomile may appear wispy and gentle, but it is a powerful nervine and potent anti-inflammatory and one of the most versatile plants in the herbal apothecary, whether in clinical practice or in the home. Chamomile is used for minor gastrointestinal complaints including bloating and spasms. Chamomile is also suggested to soothe colds, minor ulcers, and inflammations of the mouth and throat, and topically applied to ease irritations and minor inflammations of the skin, such as sunburn and superficial wounds. Herbalists value the aromatic herb for its sedative, antispasmodic, and anti-inflammatory actions, as well as its calming and soothing effects on the gastrointestinal tract. Chamomile’s antispasmodic action is also employed for menstrual cramps and its soothing effects as a nervine may also ease other symptoms of premenstrual syndrome (PMS), such as nervousness. As an anti-inflammatory herb, chamomile can be used topically for skin irritations such as rashes, abrasions, and insect bites and stings

Safety: Chamomile is generally considered safe when taken within the suggested dose and is a gentle herb suitable for children, and during pregnancy and lactation; however, safety studies are limited and several contraindications need to be taken into consideration. Chamomile can cause allergic reactions in some individuals, especially those who are sensitive to plants in the Asteraceae family.

Common name: Ceylon cinnamon, cinnamon
Arabic name: عود القرفة
TCM name: Cassia
Ayurvedic name: Tvak
Family: Lauraceae
Parts Used: Bark
Actions: Antibacterial, Antifungal, Anti-inflammatory, Antioxidant, Astringent, Carminative, Circulatory Stimulant.
Taste: Aromatic, sweet, pungent.
Energy: Warming drying
Native To: Sri Lanka, southern India

Geographic Distribution: Sri Lanka, southern India, Southeast Asia, Central America, Madagascar, and Africa

Botanical Description: Cinnamon was not cultivated until 1776. The plant originally grew in tropical forests on the island of Sri Lanka in a wild state. However, the bulk of the bark gathered today comes from cultivated plants. The plant is a tropical evergreen tree that grows to 26-59 feet (8-18 meters); the pruned shrub has soft reddish, aromatic brown bark, and clusters of yellow flowers. Today the plant is widely cultivated in the tropics.

History and folklore: Cinnamon bark has been used for several thousand years in traditional Eastern and Western herbalism. Traditionally used for warming in energetically cold conditions and for digestive complaints, cinnamon has been used in Egypt from 2000 BCE and parts of Europe from 500 BCE.

Uses: Herbalists employ cinnamon’s astringent (toning) action to control excess menstrual flow and postpartum bleeding. However, more research is recommended to study the efficacy of cinnamon on reducing menstrual bleeding. Cinnamon is also used as a circulatory stimulant to encourage peripheral blood flow to the hands and feet. As a digestive stimulant and carminative, cinnamon bark is also used for bloating, dyspepsia, nausea, flatulent colic, and spastic conditions of the gastrointestinal tract. In addition, cinnamon is employed for head and skin infections and to ease depression.

Safety: Cinnamon may provoke allergic or sensitization reactions of the skin or mucous membranes. Avoid larger doses during pregnancy except under the supervision of a healthcare practitioner; its safety during lactation has not been determined.

Common name: Cramp bark, guelder rose, king’s crown, red elder, rose elder, water elder, highbush cranberry, cranberry tree, European cranberry bush, snowball tree, whitsun rose, dog rowan tree, silver bells, whitsun bosses, gaitre berries, black haw.
Arabic name: لحاء الرباطية درهمية الأزهار
Family: Adoxaceae (formerly Caprifoliaceae)
Parts Used: Bark
Actions: Anti-abortive, Antispasmodic, Astringent, Diuretic, Emmenagogue, Nervine, Sedative, Tonic.
Taste: Bitter, acrid.
Energy: Cooling, drying.
Native To: Europe, Northern Africa, and Northern Asia.

Geographic Distribution: Cramp bark grows throughout Europe, as well as in Northern Africa and Northern Asia. It has naturalized in North America

Botanical Description: Cramp bark is a deciduous shrub that grows from 3 to 12 feet tall and up to 15 feet wide. It has palmate, three-lobed leaves that are coarsely toothed. In late spring, it bears attractive white flowers that can grow in umbels up to five inches wide. In August, cramp bark’s bright red fruit hangs in heavy, translucent clusters. Though edible, the fruits are bitter, so much so, that the birds often leave them uneaten throughout the whole of winter.

History and folklore: Medicinally, the Iroquois used the berries for liver and blood conditions, while records show the Micmac, Penobscot, and Malecite people used the bark for swollen glands, and related conditions, including the mumps.

Uses: Cramp bark contains valerianic acid, which is a powerful parasympathetic relaxant known to soothe smooth muscle cramps. It’s list of uses is impressively long. Cramp bark has been used to address nervous tension and the acute spasms associated with bronchitis, asthma, and whooping cough. It is also considered useful for heart palpitations, high blood pressure, and for controlling an irregular pulse, as well as for intestinal cramping, enteritis, colitis, and dysentery. Cramp bark can soothe cystitis, enuresis, and the spasmodic stricture of urinary tract infections and is a boon for women suffering with menstrual cramps and with the pains during or after labour. Cramp bark is used to soothe lower back pain and can be used for arthritic joints made rigid from constant contracting. Topically, cramp bark lotion can be used to relax muscles and restore blood flow to injured joints and the surrounding tissues and thus is used as an alternative to ibuprofen and other oral anti-inflammatories.

Safety: Cramp bark may cause gastroenteritis and hypotension. Individuals with blood disorders, those taking blood thinners, people with a history of kidney stones, or those allergic to aspirin should not use cramp bark. During pregnancy, cramp bark should only be used under supervision of a trained practitioner.