History

The clue to this herb’s history lies in its name – Feverfew. For centuries, the herb was admired as effective in driving out fevers, and also as a sedative and popular insecticide. Recorded use as a “fever herb” dates back to the reign of Charlemagne in 812 AD. More recently, modern research has verified feverfew’s effectiveness in reducing the number and severity of headaches.

Closely related to chamomile, the chief difference is that feverfew is more erect and its leaves are used herbally; chamomile is more prostrate in its growth and the flowers are employed herbally. One reference suggests not planting feverfew among plants needing pollination, as bees avoid it for the smell of it.

Feverfew was introduced to the New World by early European settlers, and it is now naturalized from Quebec south and west to Ohio. The plant is within the Asteracea family. Originally grouped in the Chrysanthemum genus, more recently it has been realigned to the Tanacetum genus.

Feverfew stems and flowers dry well and may be added to herb and flower arrangements.  Leaves and stems produce a greenish-yellow dye in wool mordanted with chrome.

• Migraine headaches: Feverfew is widely used to prevent and treat migraines. It is thought to reduce inflammation and pain associated with migraines. 
• Arthritis: Feverfew may help reduce inflammation and pain in conditions such as rheumatoid arthritis. 
• Menstrual cramps: Feverfew may relieve menstrual cramps and other menstrual irregularities. 
• Digestive problems: Feverfew is traditionally used to treat digestive issues such as indigestion, nausea, and vomiting. 
• Fever: Feverfew is thought to have anti-fever properties. 
• Skin conditions: Feverfew may be applied topically to soothe skin irritations and reduce inflammation. 
• Other conditions: Feverfew has also been used to treat toothaches, insect bites, and infertility. 

Feverfew Tea

Ingredients

1 teaspoon dried feverfew leaves or 3 teaspoons fresh leaves, boiling water, optional sweetener (honey, sugar).

Cooking Instructions

Add feverfew to a cup, pour boiling water over it, cover, and steep for 5-15 minutes. Strain and serve hot or cold. 

Flavor:
Feverfew has a slightly bitter and citrusy taste, so it’s often combined with other herbs like spearmint or lemon balm in tea