More commonly known for its use by Native Americans as a “herb of purification…used for the cleansing of the mind, body, and spirit as well as sacred articles before prayers and ceremonies,” when cooked in small amounts, it carries digestive (carminative) properties.
It helps to digest meat better, thus determining bacterial pathogens, helps to dispel congestion, and rids the body of coughs. It bolsters the nervous system, including providing a pleasant night’s sleep.
PROPERTIES: antibacterial, anticatarrhal, antifungal, antioxidant, anti-inflammatory, antispasmodic, antiviral, carminative, astringent, nervine
SOURCES:
Grogan, B. B. (2020). Healing Spices Handbook: Recipes for Natural Living. New York: Sterling.
McBride, K. (2019). The Herbal Kitchen. Newburyport, MA: Red Barren.
Webb., M. A. & Craze, R. (2000). The Herb & Spice Companion. New York: Metro Books.