TANACETUM (Tansy,Feverfew)

(Compositae/Asteraceae)

There are about 70 species of annuals and perennials in this genus, which ranges throughout northern temperate regions. It includes members of the Daisy family, formerly classified in Balsamita, Chrysanthemum, Matricaria, and Pyrethrum. Many are aromatic, containing pungent volatile oils and insecticidal compounds that may cause unpleasant reactions if handled, or consumed in excess. Some of the perennials become woody and shrub-like with age. Many tanacetums tend to spread enthusiastically and need vigilant control in the garden. The name Tanacetum is from the Greek "athanasia" meaning "immortality" and refers to the long-lived flowers of certain species.

These members of the daisy family are rich in volatile oils, bitters, and sesquiterpene lactones, which inhibit allergic, inflammatory responses and are insecticidal. They are extremely pungent, potent herbs and should be used with caution. T. parthenium has undergone a great deal of research since the 1970s, and has proved an effective and relatively safe remedy in many cases of migraine and rheumatism. Insecticides based on pyrethrins were first made from the flowers of T. coccineum (Red pyrethrum, syn. Chrysanthemum), and were known as Persian Insect Powder. The flowers of T. cinerariifolium were later found to be more effective. Dried flowers and powders retain their insecticidal properties almost indefinitely.

Pyrethrins are non-toxic to mammals. T. vulgare was important as a strewing herb in the 16th century. It contains thujone, an insecticidal substance also found in Artemisia absinthium, which is highly toxic in excess. Tansy featured in a number of Easter rituals in the British Isles as a cleansing herb after the Lenten fast, and symbol of the Passover herbs. Tansy cakes were also traditionally eaten at this season, originally awarded to the victor in handball games.

For centuries Herbalists, including Culpeper, have known this ancient herb for its ability to aid "melancholy and aches and pains in the head". However, T. partheniums' ability to soothe headaches was not given much attention until recently and, after detailed scientific analysis of the plant, several new healing substances have been discovered.

In trials to prevent or reduce migraine, 70% of patients experienced reduced migraines after eating 3-5 leaves a day (while the best drug on the market currently helps 50% of those trying it); 43% felt other beneficial side effects, including more restful sleep and relief from arthritis; while only 18% had unpleasant side effects. It is recommended to eat the leaves between two pieces of bread (in a sandwich), as eating the leaves alone may cause mouth ulcers. T. parthenium enhances digestion and liver function, and thereby helps to clear toxins and heat from the body. Due to the antihistamine action, it also relieves allergies such as hay fever and asthma.

T. cinerariifolium,

syn. Chrysanthemum cinerariifolium,

Pyrethrum cinerariifolium

(Pyrethrum, Dalmatian pellitory)

Perennial with slender, hairy stems and oblong to ovate, divided leaves. solitary flowers with white ray petals and yellow disc florets appear from early summer to early autumn. HT: 12-30 in.,   SP: 12 in..

PARTS USED: Flowers.

PROPAGATION:  By seed sown in spring or autumn (species and some variants only) or by division in spring or autumn, or by basal cuttings in spring, or by semi-ripe cuttings in summer.

SPACING:      12 inches apart.

CULTIVATION:  Well-drained to dry, stony soil in sun.

HARVEST:      Flowers are picked as they open and dried for powder.

PROPERTIES:   An aromatic herb with strong insecticidal effects.

ECONOMIC:     Dried flowers used in insecticides and fumigants, especially in sprays to control pests and insect-borne diseases in aircraft.

Tanacetum parthenium,

syn. Matricaria parthenium,

Chrysanthemum parthenium

(Feverfew)

Originally from South-Eastern Europe, feverfew is now common throughout Europe, Australia, and North America. It can be propagated from seed or cuttings, and prefers well-drained soil and sun. The leaves are picked as required, and the aerial parts as a whole are harvested in summer when the plant is in flower.

Feverfew's main traditional use was as a women's herb. Nicholas Culpeper in "The English Physitian" (1653) sang its praises as "a general strengthened of [the] womb... it cleanseth the womb, expelleth the after-birth and doth the women all the good she can desire of a herb."

The herb has been used since Roman times to induce menstruation. It is given in difficult births to aid expulsion of the placenta.

As its name indicates, feverfew may be used to lower temperature and cool the body.

The herb can help arthritic and rheumatic pain, especially in combination with other herbs.

In small quantities, feverfew is now used principally as a preventative for migraine. It has to be taken regularly and at the first signs of an attack. It is useful for migraines associated with menstruation and for headaches.

Strong-smelling perennial with yellow-green, pinnately lobed leaves up to 3 in. (8 cm.) long. Clusters of daisy-like flowers, about 1/2 in. (1 cm.) across, appear in summer.  Height: 24 in. (60 cm.),  Spread: 18 in. (45 cm.).

PARTS USED:   Whole plant, leaves.

CONSTITUENTS: Volatile oil (alpha-pinene), sesquiterpene lactones (parthenolide), sesquiterpenes (camphor), tannins, bitter resin, pyrethrin.

KEY ACTIONS:  Analgesic, reduces fever, anti-rheumatic, promotes menstrual flow, bitter.

PROPAGATION:  By seed sown in spring or autumn (species and some variants only) or by division in spring or autumn, or by basal cuttings in spring, or by semi-ripe cuttings in summer.

SPACING:      12 inches apart.

CULTIVATION:  Well-drained to dry, stony soil in sun.Remove dead flower heads to prevent excessive self-seeding.

HARVEST:      Whole plants are cut when flowering, leaves are picked as required. Used fresh or dried for infusions, extracts, powders and tinctures. Leaves are sometimes eaten fresh, or dried for use in tablets to treat migraine, rheumatism, and arthritis.

PROPERTIES:   A bitter, tonic, cooling herb with a nauseating taste and a pungent odor. It relieves pain, relaxes spasms, lowers fever, dilates blood vessels, improves digestion, stimulates the uterus, & has laxative effects.

ECONOMIC:     Decoct or infuse for a mild disinfectant. Use dried in sachets to deter moths.

MEDICINAL:    Internally for migraine caused by excess heat, headache, rheumatism, arthritis, minor feverish illnesses, digestive and menstrual complaints, infused as a mouth rinse after tooth extraction, and as a mild disinfectant. Externally for insect bites and bruising.

WARNING:    Fresh leaves may cause dermatitis and mouth ulcers if consumed.

RESEARCH:

When the wife of a Welsh doctor ended her 50-year-old history of migraine with a course of feverfew, a detailed scientific investigation of feverfew got underway, and in clinical trails in Britain during the 1980's the herb was demonstrated to be an effective remedy for migraine. Despite extensive research, the exact nature of its action is not yet understood, but the constituent parthenolide appears to inhibit the release of the hormone serotonin, which is thought to trigger migraine.

Feverfews effectiveness in the treatment of Rheumatoid Arthritis is being investigated.

KEY PREPARATIONS & THEIR USES:

Aerial parts:  Are harvested in summer when the plant is in flower;

the leaves contain Parthenolide, which helps to prevent migraine.

CAUTIONS:  Eating fresh leaves may cause canker sores. Do not take feverfew if taking warfarin or other blood-thinning drugs. Do not take during pregnancy.

Fresh leaves: To prevent migraine, eat 2-3 leaves daily on a piece of bread.

Tincture:  For long-term prevention of migraine, take 5 drops with water up to 3 times a day.

Capsules:  For symptomatic relief of headaches, take a 100 mg capsule per day.

Tablets:   Often contain other herbs. Take for headaches.

For migraine prevention, at the first sign of an impending attack, take tablets or 10 drops of tincture with water. Alternatively, place a fresh leaf between slices of bread and eat as a sandwich.

T. vulgare

(Tansy)

Found throughout temperate zones in the Northern Hemisphere, tansy grows in open areas, along roadsides, and close to water. The flowering tops are collected as the flowers open in summer.

Although it is not mentioned in surviving classical texts, tansy was described by Medieval Herbalists, notably Hildegard of Bingen (12th century). Ever since that time, tansy has been used most commonly as a worm-expelling plant. In England, tansy puddings were consumed during Lent. The 16th-century Herbalist John Gerard described the puddings as being "Pleasant in taste and good for the stomach".

Tansy has been used in the past as a carminative to aid digestion. However it is not used much today because of its potential toxicity.

Cautions:  Use only under professional supervision. Tansy is possibly unsafe for internal and external use, and should never be taken during pregnancy. The plant, and especially its essential oil, is subject to legal restrictions in some countries.

Strongly aromatic rhizomatous perennial with dark green, pinnately divided leaves up to 5 in. (12 cm.) long. Clusters of yellow button-like flowers are borne in late summer and autumn. HT: 2-4 ft.(60 cm.-1.2m), SP: indefinite.

PARTS USED:   Whole plant, oil.

CONSTITUENTS: Contains Volatile oil, which includes significant levels of thujone and camphor, sesquiterpene lactones, flavonoids, and resin. The volatile oil strongly induces menstruation.

PROPAGATION:  By seed sown in spring or autumn (species and some variants only) or by division in spring or autumn, or by basal cuttings in spring, or by semi-ripe cuttings in summer.

SPACING:      12 inches apart.

CULTIVATION:  Well-drained to dry, stony soil in sun. Is invasive.

HARVEST:      Whole plants are cut when flowering, leaves are picked as required. Used fresh or dried for infusions, extracts, powders and tinctures; distilled for oil.

PROPERTIES:   A bitter, acrid, warming herb with a pungent aroma. It expels intestinal parasites, benefits the digestion, and stimulates the uterus.

AROMATIC:     Flowers are added to potpourris.

CULINARY:     Leaves are added to a kind of custard, known as a tansy, and to tansy cakes.

ECONOMIC:     Tansy was once important in preserving meat, and colonists planted it by their front doors to repel ants.

MEDICINAL:    Mainly used as an enema for expelling worms in children, and topically in lotions for scabies. The herb is possibly unsafe for internal use, especially in pregnancy, although sometimes recommended for failure to menstruate and nausea.

WARNING:      This herb, especially as Tansy Oil, is subject to legal restrictions in some countries. Tansy oil is highly toxic for both internal and external use, and very small amounts may prove fatal; excess causes abortion, venous congestion of abdominal organs, and convulsions. It is rarely used internally.

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