False Solomon's Seal Ready To Bloom
False Solomon's Seal Ready To Bloom
False Solomon's Seal Blooming
False Solomon's Seal
Maianthemum racemosum
Common name(s): false Solomon’s seal, Solomon’s plume, false spikenard, feathery false Solomon’s-seal, feathery false lily-of-the-valley
A native woodland plant that produces long, arching stems, and creamy white flowers in fluffy clusters, at the ends of the stems in spring. After flowering, small, pea-size berries develop that turn red in late summer.
Magical Attributes
This plant is a true survivor and often the first to return after a forest fire. Use it to help you get through hard times and to rebuild after your world has come crashing down.
Healing Attributes
In traditional medicine the dried roots of false Solomon's seal can be used to brew a tea to treat coughs and constipation. Chemicals in the roots act as expectorants and mucous softening agents. A leaf tea of the plant can be used topically to treat rashes and reduce itching.
The smoke of the root has been used to calm hysterics.
An infusion of the root has been used for constipation, rheumatism, inflamed eyes, as a general stomach tonic, and to regulate women's cycles.
An infusion of the leaf has been used as birth control- 1/2 cup per day for no more than a week is said to prevent conception.
A decoction of the leaf is said to be useful for colds and rheumatism, 1 cup 2-3 times per day.
Externally, the root relieves pain, has antiseptic qualities and stops bleeding. The dried powdered root is a useful thing to have on hand for first aid. The crushed, fresh root makes a soothing poultice for strains, sprains, boils, arthritis and swellings.
Culinary Use
The berries are edible and bittersweet but large quantities have a laxative affect. This may be removed by cooking. Young leaves are edible but considered relatively unpalatable. They may be eaten raw or cooked and the young shoots may be eaten like asparagus. In small quantities, cleaned rhizomes can be consumed. The root should be soaked in a bowl of water with a few teaspoons of baking soda added for several hours before cooking.
