Feverfew is a hardy perennial herb that grows on stiff, fibrous stems. It produces small flowers with white petals and yellow centers. The leaves are broad, abundant and multi-lobed--they're the part of the herb people use most often in herbal medicine. Feverfew is an ancient pain-reliever used for migraines, arthritis and menstrual cramps. Its pain-relieving qualities are believed to come from parthenolide, a compound in the plant that reduces muscle spasms. You can purchase feverfew tablets and extract at health food stores, but the safest way to take it is in a tea, which you can prepare at home.
Instructions
1. Powder dried leaves by crushing them on a square of cheesecloth with the back of a spoon. You will need a teaspoon of powdered leaves per cup of tea. If you are using fresh leaves, bruise the leaves with the back of a spoon to release the flavor. Use three teaspoons of fresh leaves. The herb concentrates as it dries, so more of the fresh than dried feverfew is necessary.
2. Bring water to boil in a tea kettle and remove from heat. Tie the cheesecloth into a bundle and steep in the hot water for about 10 minutes. Remove the cheesecloth from the water and either allow the herbs to air-dry for future use or discard in soil or compost.
3. Pour one cup of feverfew tea per dose. Sweeten to taste with honey or sweetener of your choice. Drink one or two cups daily, hot or cold as desired, for relief of chronic pain.
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