By Veronica Smith

Like so many other useful and once-popular herbs, Elecampane has been ignored by the modern media and commercialism, being relegated to a “back of herbaceous border” garden curiosity. It is only when you delve in to its history that you discover the true value of this forgotten medicinal treasure!

Inula helenium / Enula campana is also known as Elfwort, Wild Sunflower, Velvet Dock, in French as Inule, in Arabian as Ussul-Ur-Rasun and in Indian as Phatmer. It is a large, hardy perennial, which is native to Asia. Like St John’s Wort, Elecampane is an herb of High Summer (it is a member of the Sunflower family Asteraceae), which is one of the best times to make contact with Nature Spirits. An infusion will help to attune to their vibrations and bring out your own Inner Child! Elecampane can be added to incenses, drinks and decorations for Coamhain, as well as being tossed onto ritual fires as an offering to the Faerie Folk and to bring joy. In folk magic, a piece of Elecampane plant can be carried to attract a new lover, or to offer protection.

Although Crusaders claimed to have introduced Elecampane to north-western Europe during the Middle Ages, the plant had already arrived in the Mediterranean area at least one thousand years earlier. Legend tells how Helen of Troy was out gathering Elecampane, when she was abducted by Paris (giving the plant the suffix “helenium”)! Whether true or not, the first-century CE Roman writer Pliny, along with Greek physicians Discorides and Galen, all mention its medicinal uses. According to their observations, Elecampane was regarded as a cure-all for ailments as diverse as dropsy, digestive upsets, menstrual disorders and sciatica.

Elecampane Root (which is the most medicinal part of the plant) contains a sweet, sticky substance called INULIN that has been used in small doses as a sugar substitute for diabetics. The Roman writer Pliny recorded how the Empress Julia Augusta regularly ate pieces of candied Elecampane Root, “to help the digestion and cause mirth!”

The Anglo-Saxons used the herb as a general tonic, for skin disease and leprosy. During the Middle Ages, the candied roots were sold by apothecaries in flat, pink, sugary cakes, which were sucked to alleviate asthma, indigestion and to sweeten the breath. The Elizabethans made a popular marzipan-type confection, containing ground Elecampane Root, eggs, salt, sugar, saffron and spices. If only we had the full recipe!

By the 19th century, Elecampane was being used to treat skin disease, neuralgia, liver problems and coughs. European settlers brought the plant with them to America because of its use as a horse medicine and for treating scab in sheep, which accounts for its additional folk names of “Horse Heal” and “Scabwort”.

According to Thomas Bartram, in his “Encyclopedia of Herbal Medicine”, Elecampane Root is now used mostly for lung disorders. It makes an excellent tonic, especially for weakness following influenza or bronchitis, because the root shifts stubborn phlegm and can ease coughs and congestion, especially in children. It is grown commercially in Russia, where the fresh root is preserved in strong vodka, for both chest and stomach complaints. Evidently, it is difficult to maintain the chemical stability of the root, which may explain why the best results have followed pulping or decoction of the fresh root.

Bartram cites the work of the Hamdard foundation in Pakistan, where it was found that Elecampane performs a double action: first as a bacteriostatic in chronic bronchitis and second as a biochemical action in alleviating rheumatism. Another study (by Ellingwood) found that “Helenin” inhibits the growth of tubercle bacillus. This active ingredient of Elecampane, Helenin, is both antiseptic and anti-bacterial, making the root useful in salves and surgical dressings.

Traditionally, Elecampane has a long, proven record for relieving old coughs, especially of tuberculosis; haemoptysis, whooping cough, croup; advanced chest diseases, where it facilitates the removal of mucous; silicosis, pneumoconiosis, emphysema and chronic catarrh. It also relieves night sweats, leucorrhoea, and hyperventilation. It strengthens a feeble digestion and relieves “stitches in the side”, caused by the spleen. Elecampane works specifically with the organs Lungs and Spleen.

I came across several interesting internet articles, while researching this herb and looking for traditional recipes associated with it. Elecampane is classed as a “fragrant bitter” herb, because it contains sesquiterpene lactones and triterpenes, which help to boost the digestive processes. It is warming and drying, helping to melt old phlegm in the lungs, so that it can be coughed up. It has anti-microbial effects, which help to combat the infections that caused the phlegm and cough in the first place.

European scientists have also discovered that elecampane contains a chemical, alantolactone, that helps expel intestinal parasites and is better than santonin and less toxic (1 teaspoon of root to a cup of water, bring to boil and simmer 20 minutes, drinking up to 3 cups a day).

Here is a direct quote from a wonderful on-line resource called Herbalpedia:

“Homeopathic Uses: Homeopaths use Inula for diabetes, bronchial infections and “bearing down” sensations in the pelvic region with labor-like pains.

“Toxicity: Since it has been used traditionally to promote menstruation, pregnant women are advised not to use it. Animal studies show that small doses of the herb lower blood sugar levels, but higher doses raise them, which indicates diabetics should be careful of it. Although normally non-toxic and non-irritant, some sensitive individuals may develop a rash from skin contact with it or its oil. The alantolactones may irritate the mucous membranes. Taking large doses of the drug can lead to vomiting, diarrhoea, cramps and symptoms of paralysis [which proves the old adage to try all new things in moderation!]”

Please note that Traditional Chinese Medicine uses a different but related variety of Elecampane, INULA japonica. It is grown for its FLOWERS, (not the root,), which are called xuan fu hua. The flowers of Inula japonica still have an effect on the lungs and digestion. They are prescribed for asthma and bronchitis with excessive phlegm, as well as for vomiting and acid reflux. Chinese research has demonstrated that the flowers of Inula japonica have mild antibacterial properties and stimulate the nervous system, digestion and adrenal cortex.

In the Traditional Chinese Medical system, Inula helenium is regarded as bitter, slightly sweet, warm and dry, whereas Inula japonica is salty and warm.

HOW TO USE INULA HELENIUM FROM YOUR OWN GARDEN!

Firstly, please remember NOT to use Elecampane if you are pregnant or lactating!

Otherwise, here are some recipes that I gleaned from my research.

Although an ointment can be made from the giant hairy leaves of Inula helenium, which helps to relieve rheumatic pains, it is the ROOT that is the most medicinal part.

ELECAMPANE ROOT is regarded as the most medicinal part. Dig up second- or third-year roots in the autumn, when they contain the best nutrients. Wash the roots well and chop in to small pieces, before drying for use in the following recipes. The dried pieces smell of violets! You can also cook the fresh root as a vegetable, which has a creamy flesh smelling of bananas – but be prepared for its sharp, bitter flavour (perhaps masking it with a bland white sauce)!

ELECAMPANE ROOT INFUSION:

Place a small amount of dried Elecampane root (approximately half a teaspoon) into a jug or teapot. Cover with about half a pint / 500ml of boiling water and leave to infuse for ten minutes. Then strain and use.

Take the infusion internally three times a day, to treat coughs, sore throats, asthma, bronchial complaints, chest infections and whooping cough. It can also be drunk as a digestive and general tonic, especially as a pick-me-up for the winter blues!

Externally, the infusion has antiseptic and cleansing properties that are useful as a wash to treat acne, itchy skin rashes, herpes (such as shingles), varicose veins and minor cuts and bruises.

Here is Thomas Bartram’s recipe for ELECAMPANE ROOT DECOCTION:

Use the dried root powder, one quarter or half a teaspoon [depending on the strength needed] to each one cupful of cold water. Bring the mix to the boil. Then simmer gently for ten minutes in a covered pan. You don’t want the liquid to reduce! Afterwards, strain and use.

Drink three times daily to relieve bronchitis, asthma, upper respiratory catarrh, or to ease hay fever symptoms. Take regularly as a general tonic or for long-standing chronic respiratory complaints.

According to Bartram, Elecampane combines well with Yarrow and Marshmallow. Mix equal parts of Yarrow, Marshmallow Root and Elecampane Root, to produce one ounce (30 grams) of herbs. Add this to one pint (500mls) of cold water. Bring to the boil. Then simmer for twenty minutes. Strain and take three times a day.

TINCTURE

You will need:

200 grams of dried Elecampane Root OR 600 grams of freshly prepared Root;

dilute a 75cl bottle of 37.5% proof Vodka with 37.5 ml Water;

jelly bag and wine press; clean dark bottles with stoppers or caps.

Put the Elecampane Root into a large clean jar and cover with the diluted alcohol.

Seal the jar. Store in a cool place for two weeks and shake the jar occasionally. Next, fit a jelly bag around the rim of a wine press. Pour the mixture through. Then press the mixture through the wine press into a jug. Pour the strained liquid into clean, dark bottles. Seal and label.

Standard dose: 5mls diluted in water, taken three times a day. Honey or fruit juice can be added to mask the taste.

If, like me, you have a problem with the alcohol content of the tincture, then add about 25 – 50mls of almost boiling water to the undiluted 5ml dose and allow it to cool. The hot water effectively evaporates most of the alcohol.

Use Elecampane Root tincture as a tonic in debility and chronic respiratory complaints.

ELECAMPANE SYRUP FOR COUGHS

You will need:

500ml of infused Elecampane Root or decoction;

500 grams of honey or unrefined sugar.

Heat the infusion or decoction in a saucepan. Add the honey or sugar and stir constantly until dissolved. Allow the mixture to cool. Then pour into a dark glass bottle. Seal with a cork stopper, rather than a screw cap, because syrups often ferment and can explode!

CANDIED ELECAMPANE ROOT

I could not find any traditional recipes for this famous confection! One herbalist adapted a recipe for crystalized ginger! I was tempted myself to adapt a Victorian recipe for crystalized Angelica Stems! In the end, Herbalpedia came to the rescue! The next two recipes are direct quotations.

“To Candy Elecampane Root: Cut each scrubbed root crosswise into 2 inch lengths, then slice each piece lengthwise into 4- 8 segments. To 2 cups of prepared pieces add 2 cups of water and 2 cups of sugar. Bring to a boil then reduce the heat and barely simmer until the elecampane is tender. Drain the elecampane and bottle the syrup as a cough remedy. Allow the candied elecampane to dry on waxed paper for two days, then roll in granulated sugar, let dry another day and store in tight jars.”

“Elecampane Candy: Put a half-teaspoon of baking soda and 1 cup of sugar into a saucepan, mix thoroughly, then add a half-cup of light cream. Bring to a boil over medium high heat and cook, stirring occasionally, until it reaches the soft-ball stage, or shows exactly 234F on your candy thermometer. Remove from heat, stir in 1 level tablespoon of butter, then stir in 1 cupful of candied elecampane root, chopped fine. Beat until thick–2 or 3 minutes—then drop by the teaspoonful on waxed paper and let harden.”

USING THE FLOWERS OF CHINESE INULA JAPONICA (if that is what you are growing in your garden).

Unlike its cousin, Inula helenium, it is the FLOWERS of Inula japonica, which are used. You can make a decoction from the flowers, to use for nausea, vomiting and for coughs with copious phlegm.

You can make a syrup using an infusion of the flowers. Take 10 – 20ml doses for coughs.

Here is one last curiosity. Evidently, you can make a blue dye by mixing Elecampane with ashes and whortleberries, although I am not sure if that is from Inula helenium or Inula japonica and the article does not mention which parts of the plant are used. Perhaps this is something that needs experimentation. Let me know if you try!

SUMMER SOLSTICE BLESSINGS from me and my Elecampane plants!

Author: Veronica Smith, first published on 20th June 2023

REFERENCES:

To access the HERBALPEDIA article on Elecampane:

www.herbworld.com/learningherbs/elecampane.pdf

https://www.herbnet.com/category/HERBALPEDIA-4

BARTRAM’S ENCYCLOPEDIA OF HERBAL MEDICINE, by Thomas Bartram, published by Constable & Robinson Ltd of London, 1998.
ISBN: 978-1-85487-586-0

HERB CRAFT, A GUIDE TO THE SHAMANIC AND RITUAL USE OF HERBS, by Susan Lavender and Anna Franklin, published by Capall Bann Publishing UK, 1996. ISBN: 1 898307 57 9.

The Herb Society’s Complete Medicinal Herbal, by Penelope Ody MNIMH, published by Dorling Kindersley Ltd, London 1993, ISBN: 0 7513 0025 X

The Complete Book of Herbs, by Lesley Bremness, published in association with the National Trust by Colour Library Books, Godalming, Surrey, UK, 1991 edition, ISBN: 0-86283-893-2