Agrimony |
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| Common Name | Agrimony |
| Scientific Name | Agrimonia eupatoria |
| Agrimony's common names in Britain are Sticklewort, Cockleburr, and Church Steeples (because of the herb's yellow spire-like flowers). Pronounced with emphasis on the first syllable, its generic name comes from the Greek word argemone (meaning "a plant that heals the eyes"), and eupatoria from Mithridates Eupator, king of Pontus, who practised immunotherapy. Agrimony and related species can be found wild throughout Europe, in Canada, and in the United States, where its natural habitats are woods, fields, and hedgerows. The tea was once used as a substitute for Thea sinensis, and it is a favorite beverage in France. Agrimony tea is believed to alleviate gout, and it makes a good gargle for mouth and throat inflammations. It is said to relieve chronic gall-bladder problems and constipation and to strengthen the liver. During the Middle Ages, agrimony was thought to have magic powers and was placed under the pillow to induce deep sleep. | |
| Plant | A hardy perennial. Its reddish, creeping roots produce a stem covered with fine silky down and widely spaced opposite leaves similar to those of a wild rose. Small yellow flowers bloom at the top of the stem from June to September, and the fruiting flower tubes have hooked bristles. |
| Height | To 5 feet, usually about 3 feet. |
| Soil | Well-drained, ordinary soil on the dry side. |
| Exposure | Full sun or light shade. |
| Propagation | Seeds planted in spring or fall during the third lunar phase. Also by root division. Agrimony's seed pod, a bristly burr, is distributed when it catches the fur of animals or clothes of passers-by. It germinates easily and, once established, sows itself. |
| Care | Space mature plants 7 to 10 inches apart. |
| Part used for Tea | Flowers, leaves, and stems harvested when the plant is in flower. When crushed, the flowers and leaves give off a faint lemony scent. |
| Taste | Reminiscent of apricots. Good when flavored with licorice or honey. |
| How to Brew | brew BY INFUSION: Steep 1 to 2 teaspoons of dried herb in 1 cup of boiling water, or 3 teaspoons of fresh herb, gently crushed. |
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