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Hop
Common Name	Hop
Scientific Name	Humulus lupulus
The Hop, commonly named Northern Vine and Bine, has been used since the fourteenth century, chiefly to brew beer. Before then, people drank mead or ale beverages made from fermented honey or barley and flavoured with ground ivy, yarrow, broom, wormwood, and other herbs. The hop grows wild in Europe and western Asia, and is cultivated in the United States. In Spanish the plant is called Flores de Cerveza, meaning "flowers of beer." The Romans ate young hop shoots like asparagus. The cones found on female plants are used to make beer, the pulp is used to make paper, and the fibres of the plant are made into linen. Female-flower hops tea is believed to induce sleep, improve the appetite, and aid against alcoholism. It is also recommended for nervous diarrhoea, flatulence, and intestinal cramps. Hops' narcotic qualities are also considered a cure for uncontrolled sexual desires and a quarrelsome nature. CAUTION: Because of lupulin's narcotic qualities, drink hops flower tea in moderation, and avoid prolonged use.
Plant	Perennial. The vine, a twining climber, has a tough, flexible stem growing from a branched root. The three to five-lobed, opposite, dark green leaves are heart shaped. Male flowers grow in loose bunches. The female flowers are small yellow-green cones (hops) that contain a resinous dust called lupulin, which gives the herb its distinctive taste and medicinal qualities.
Height	To 20 feet.
Soil	Rich, loamy, well-watered.
Exposure	Full sun or partial shade.
Propagation	Seeds planted during the third lunar phase. They are not ordinarily carried by regular nurseries but can be found at seed companies that supply farmers. You can also purchase hop roots. Stem cuttings are successful once plants are established.
Care	Space 2 feet apart. Keep sprouting seeds and roots well watered. The vine does well on trellises. Twining stems should be trained by hand in June and July. Cut stems to the ground after frost turns them brown.
Part used for Tea	Female flowers (hops), leaves.
Taste	Slightly peppery, yet mild. The tea is light yellow.
How to Brew	LEAVES, BY INFUSION: 1 teaspoon dried leaves, or 3 teaspoons of fresh crushed leaves, in 1 cup of boiling water. Steep to taste. FLOWERS, BY DECOCTION: Place 1 heaping tablespoon of hops flowers (cones) in 1/z pint of cold water, bring to a simmer for 2 or 3 minutes. Steep well. Strain. Hops quickly lose their effectiveness when stored, so use them fresh.

Hop