Elecampane

History and Uses:
Elecampane is indigenous to Europe and Asia, and is also grown in the United States. Some stories tell us that the name, Elecampane, is derived from the Latin word, campana, so-called because the herb was found growing wild in Campania. The plant's botanical specific, helenium, is said to be named after Helen of Troy, who was reputedly collecting Elecampane when she was captured by Paris. Elecampane is a robust and stately perennial plant. It was used by the early Romans, Greeks and Celts to counter the ill effects of overeating, and the parts of this plant used medicinally include the root and

the flower. Traditionally, herbalists have used this herb to treat coughs, particularly those associated with bronchitis, asthma and whooping cough. Elecampane has also been used historically to treat poor digestion and general complaints of the intestinal tract. It is said to be good for diseases of the chest and have "great virtue" in the treatment of severe fevers. It strengthens the stomach and assists digestion by inhibiting the production of phlegm that is the result of weak digestion, and in Oriental medicine, the flowers have, in fact, been used in the treatment of excessive phlegm. Elecampane contains alantolactone, which helps to expel intestinal parasites, such as pinworms. The primary chemical constituents of Elecampane include inulin, mucilage, essential oil (azulen), lactones, alantolactone, camphor, sterols and sesquiterpenes. Elecampane's antitussive effects on coughs and carminative effects on the intestines are thought to be due to its inulin and mucilage content. The root contains inulin, otherwise known as diabetic sugar. The root is used as an expectorant, diuretic and diaphoretic, and the fresh roots, preserved with sugar or made into a syrup, helps with cough, shortness of breath and wheezing in the lungs. The powdered root is also thought to be helpful for those who have their urine stopped, for stone in the kidneys or bladder and for the stopping of women's menstrual process. The roots of Elecampane can be candied and have been used to flavor other sweet dishes. They can also be cooked as a vegetable and used in wines and liqueurs. A wash can be made of the roots and leaves to cleanse the skin and to treat blemishes.