Herb of the Day
Allspice is used as a paste to soothe and relieve toothache, as well as a mouthwash to freshen the
breath. The rind contains the most active medicinal components and is considered to be stimulant in
action, particularly the aroma. The tea has antiseptic properties (due to the eugenol content in the berries) and is used primarily as a digestive aid for flatulence, intestinal gas and indigestion. The tea is also used as an appetite stimulant, and as a carminative. Both the tea and a poultice are used for rheumatism and neuralgia.
Allspice lowers blood sugar (useful in diabetes) and improves protein absorption. The leaves are used in the bath for varicose veins, gout, and edema. The eugenol content is said to promote digestive enzymes in the body.
Magickal uses: Allspice encourages healing and is used in mixtures to ask for money and good fortune. Also used in determination and healing spells
Properties: Aromatic, carminative, stimulant
Growth: Allspice is harvested from a tree that is native to Central and South America as well as the Caribbean. Allspice is the dried berry of the pimento, an evergreen tree growing to 40 feet in height. It bears opposite, leathery, oblong to oblong-lancelet leaves whose pinnately arranged veins show prominently on the underside. Small white flowers grow in many-flowered cymes in the upper leaf axils from June to August. The fruit is a fleshy, sweet berry which is purplish-black when ripe.
Poultice: Boil berries and make a thick paste. Spread on a soft clean cloth. The cloth can also be dipped in warm tea and used as hot pack
Pimento water: Combine 5 parts crushed berries with 200 parts water and distill down to half the original volume. A dose is from 1-2 fluid ounces.
Oil: A dose is from 2-5 drops. For flatulence, take 2 or 3 drops on sugar
Powder: A dose is from 10-30 grains
Website: The Whispering Woods