Goldenrod |
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| Common Name | Goldenrod |
| Scientific Name | Solidago odora |
| This plant is also known as Blue Mountain Tea, Sweet scented Goldenrod, Anise-scented Goldenrod, Bohea-tea, and Wound Weed. More than eighty species of goldenrod are found in the United States, and while several (including S. virgaurea and S. canadensis) make good tea, it is Solidago odora that sacrifices the showiness of the other goldenrods' blossoms for its strong scent, making it both tasty and fragrant. The botanical name Solidago comes from the Latin solidus, which means "whole," and agere, which means "to perform," a reference to the healing powers of the herb. American Indians made good use of these qualities: the Zunis chewed the blossoms and slowly swallowed the astringent juice to alleviate sore throats; other tribes used infusions of flowers and leaves for fevers and chest pains. Early white settlers in North America believed goldenrod tea would relieve urinary obstructions and dropsy, and would stimulate perspiration. | |
| Plant | Hardy perennial. The creeping roots produce a simple, slender stem. The dark green leaves are thin, lance shaped, and covered with transparent dots. The leaves have no stems. Golden-yellow flower spires appear on the ends of the stalks from July to September. |
| Height | 2 to 4 feet. |
| Soil | Dry, sandy. |
| Exposure | Full or partial sun. |
| Propagation | Seeds planted during the third lunar phase. Also by root division. The plant self-sows readily, once it is established. |
| Care | Space plants 1 foot apart. Goldenrod is easy to find by roadsides and similar environments, and it will transplant well if you choose blooming plants, cut them back, and carefully dig and replant them at that time. Give transplants more fertile soil than you found them in. Divide and replant every 2 or 3 years, so plants don't choke one another out. Soil that's too rich will stunt the plants. Remove faded flowers promptly to prevent too much self-seeding. |
| Part used for Tea | Young leaves and fully opened flowers. |
| Taste | Anise-like. |
| How to Brew | BY INFUSION: Cover 1 heaping teaspoon of dry herb, or 3 teaspoons of fresh herb, with 1 cup of boiling water. Steep for at least 10 minutes. Strain and sweeten to taste. |
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