Daisy Family - Herbs
Magnolias
Chamomile has a long history (since ancient Egypt) as a medicinal. Chamomile tea is often used for a calming effect encouraging sleep, as an anti-inflamatory, and for stomach problems. It is the flowers (usually dried) that are used. They should be steeped at very close to boiling, covered to prevent escape of volatile oils, and then crushed before straining.
German Chamomile, native to Europe and Asia and introduced to
North America and Australia, is the species most used for tea. It has an
upright branching growth pattern with long flower stems.
English Chamomile, found in Europe, North America and Argentina, is
used medicinally, in aromatherapy, and as ground cover (the lawn of
Buckingham Palace is chamomile, not grass). It has a low, semi-recumbent
growth profile and feathery leaves.
Photo of A. nobilis by H. Zell distributed under license
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Pineappleweed -
[Wild Chamomile, Disk Mayweed; Matricaria discoidea]
This Chamomile is native to North America from Alaska to Northern California
and east to Newfoundland, and to Northeastern Asia. It is used medicinally
similarly to other chamomiles. The flower heads, which have no petals, are
edible, used in salads, but may become bitter as they mature.
Photo by Krzysztof Ziarnek distributed under license
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Stevia -
[Sweetleaf; Stevia rebaudiana]
This plant, native to Paraguay and Brazil, is noted for the extreme sweetness of its leaves - up to 45 times sweeter than sugar. Extracts are up to 300 times sweeter than sugar and are extremely low in carbohydrates and calories. These characteristics make it very desirable as a general sweetener.
Since 2008 extracts are now legal as dietary suplements and food additives
in the United States, and since 2011 in the European Union, but not yet in
table packets as in Japan. It is available as a food additive in
Australia, New Zealand and Mexico, among others, and as a dietary
supplement in Canada. Growing the plant is legal in most countries. The
FDA has been very cautious, because they fear Americans will overdo stevia
(like they do with any other "in" substance). The FDA did receive an
anonymous toxicity report (probably sponsored by the artificial sweetener
industry) but no conclusive dangers have yet been confirmed.
Tarragon -
[French Tarragon; Artemisia dracunculus | Russian Tarragon;
Artemisia dracunculoides]
Tarragon is native to the Northern Hemisphere from Eastern Europe across Asia in cooler climates. It was probably introduced to Western North America by early migrants and now grows as far south as a little below the Mexican border.
French Tarragon is considered best for culinary purposes, but you will find only Russian Tarragon in markets. Growing French Tarragon is difficult. It is a sterile plant that poisons its own ground, so it needs to be divided and moved at least once a year. It is probably a mutant form of Russian Tarragon.
Russian Tarragon can be grown from seed and is a much more robust
and commercially viable plant. Its leaves are considerably larger but the
flavor is not so intense. Since tarragon is an overwhelmingly intense herb,
strength is not generally a problem, but the flavor is also a bit less
sophisticated than the French.
Mexican Tarragon -
[Mexican Marigold, Pericon; Tagetes lucida]
Native to Mexico and Central America, this small shrub grows well in dryer and
hotter regions where French and Russian tarragon would die. The leaves,
which are medium green rather than blue-green as with French and Russian
tarragon, are used as an herb, and dried leaves are used as a tea. It is
burned as an insect repellant and in incense, which is supposed to have
some mind altering effect. The flowers are used in ceremonies and offerings
during the Mexican "Day of the Dead".
Photo by Don Manfredo distributed under license
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Wormwood -
[Artemisia absinthium | Mexican
Wormwood Artemisia mexicana]
Wormwood, native to temperate regions of Eurasia and Africa, has a long history as a bitter herb, medicinal, and flavoring for beverages (particularly Absinthe, Vermouth and various bitters, and Mexican Yolixpa). It is also sometimes used in beer in place of hops. It is now naturalized in much of North America. The Mexican variety is all but identical and some botanists think it's just a variant of the same species.
In Mexico it is dried and smoked for an effect similar to that of marijuana
(1 to 3 grams). Taken internally 4 grams (dried) can expel parasitic worms
(thus the name "wormwood") and larger doses can induce abortion. Wormwood oil
is highly toxic, but the amounts used in beverages are too small to cause
problems. I did, however, read of one young man who, upon hearing it was the
active ingredient in Absinthe, took some straight wormwood oil to experience
a high. His experience was more of the near death kind. The photo
specimen is Mexican Wormwood fronds about 8 inches long, purchased from a
specialty grower at a Los Angeles farmer's market.