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Heal-All: Prunella Vulgaris

Heal-All: The Unassuming Herbal Workhorse

Nestled in meadows, lawns, and wild spaces, Heal-all, or Prunella vulgaris, is a perennial herb that’s been a staple in traditional medicine across the globe. It’s a member of the mint family, but unlike its more famous relatives, it doesn’t shout for attention. Yet, its uses and benefits are remarkable, earning it names like ‘Self-Heal’ and ‘All Heal’.

A Dip into History

The history of Heal-all is as rich as its properties. It has been used for centuries in various cultures for its medicinal qualities. In traditional Chinese medicine, it’s known as Xia Ku Cao and used for its cooling properties. In Europe, it was a common remedy in medieval monasteries, used for everything from soothing sore throats to healing wounds.

Growing and Spotting Heal-All

Heal-all is a hardy plant, thriving in a variety of environments, from sunny spots to shaded areas. It’s easily recognizable by its small, tubular flowers, typically purple but can also be pink or white, and its square stems, a signature trait of the mint family. The plant is low-growing, often forming a carpet of green in lawns and wild areas.

A Treasure Trove of Benefits

Heal-all is aptly named for its wide range of medicinal uses. It’s been used to treat minor wounds and bruises, thanks to its antiseptic and anti-inflammatory properties. It’s also known for its ability to soothe sore throats and alleviate symptoms of colds and flu. In herbalism, Heal-All is celebrated for its ability to ‘heal all’ – from digestive issues to skin ailments.

A Calming Herb

One of the lesser-known uses of Heal-all is its role as a calming herb. It’s believed to have mild sedative properties, making it a wonderful addition to teas aimed at reducing stress and anxiety. Its gentle nature makes it a suitable choice for people of all ages.

In the Kitchen: Not Just a Medicinal Herb

While primarily known for its medicinal uses, Heal-all can also find a place in the kitchen. The young leaves and stems are edible, offering a slightly bitter yet intriguing flavor. They can be used in salads, as a spinach substitute, or brewed into an herbal tea. Although it blooms from spring to fall here in Maine, I like to add it to a spring salad to celebrate the season. Our bodies crave the bitters and fresh greens of spring, and Heal All is perfect.

Harvesting and Using Heal-All

Harvesting Heal-all is best done when the plant is in flower, typically in late spring to early summer. If your greenspace is mowed, the flowers will bloom over again until the frost of late fall finally arrives. The leaves and flowers can be used fresh or dried for later use. Drying Heal-all is straightforward – simply hang it in a dry, well-ventilated area away from direct sunlight. When making a tincture, Heal-all is a stunning emerald green for a couple of days, before turning a rich, dark green. It’s worth a look!

Heal-all may not be as glamorous as some other herbs, but its versatility and efficacy make it a star in its own right. Whether you’re using it to make a soothing tea, treating a scrape, or simply enjoying its presence in your garden, Heal-all is a testament to the power of nature’s unassuming gifts.

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