Inula Helenium
Elecampane Root / Inula Helenium / Elecampane Root Cut Sifted / Elecampane
Origin: Bulgaria
Botanical Name: Inula Helenium
Other Names: Horse-heal, Elfwort, Velvet dock, Scabwort, Wild sunflower, Yellow starwort, Marchalan, Alant, Aunée, Enula campana, Inula
Elecampane root, scientifically known as Inula helenium, is a perennial herbaceous plant native to Europe and Asia. It belongs to the Asteraceae family, which also includes daisies and sunflowers and is characterized by its tall stalks, large leaves, and bright yellow flowers. The root is thick, branching and mucilaginous, and has a bitter taste and a camphoraceous odour with sweet floral (similar to violet) undertones.
Usage: Boil 1 cup water. Place the 1 teaspoon dried elecampane root in a teapot or heatproof container. Pour the boiling water over the dried roots. Cover the container to prevent the essential oils from escaping. Let it steep for about 10-15 minutes. Strain.
Traditional Use
Elecampane is a tall, golden-flowered herb that has been valued since ancient Greek and Roman times. The root is traditionally used:
- To support the respiratory system and clear, comfortable breathing in the cold season
- To stimulate appetite and support digestion
- As a tonic for strength and vitality
- Externally, in washes for the skin
Harvest & Character
Dug as late as possible in autumn. Fleshy, cut root pieces with a warm, camphor-like aroma and a bitter, slightly spicy taste. Store separately from other herbs, as its scent is strong.
Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.
