Type of plant: Hardy perennial herb with silver-haired leaves with purple undersides
Part used: Flowering tops
Method of extraction: Steam distillation
Data: The botanical names here relate to the same species, the hirtum name often being used instead of heracleoticum. In Greek, this herb species is known as the best for cooking as it has a very flavorsome, pungent, and even spicy taste.
Principal places of production: France, Greece, Turkey
When buying look for: A pale-yellow to dark-yellow liquid with a peppery, herbaceous, green, camphorous-like aroma
Therapeutic properties: Analgesic, anthelmintic, antibacterial, antifungal, anti-infectious, antiseptic, antiviral, immunostimulant, stimulant
Therapeutic uses: Viral infection, bacterial infection, parasitic infection, respiratory tract infection, gastrointestinal infection, bronchitis, catarrh, colds, influenza, rheumatism, muscular pain, acne, abscesses
Blends well with: Bergamot, cedarwood, cypress, eucalyptus peppermint, eucalyptus radiata, grapefruit, ho wood, hyssop decumbens, juniper berry, lavender, lavender (spike), marjoram (sweet), may chang, myrtle, peppermint, ravensara, rosemary, tea tree, thyme linalol
Precautionary advice: May cause irritation on highly sensitive skins; a patch test is advisable. Best avoided during pregnancy and while breastfeeding. GRAS status.