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Licorice (Glycyrrhiza glabra)
From pages 85 and 86 of Healthy Bones & Joints by David Hoffman
Indications: Licorice is a traditional herbal remedy with an ancient history and worldwide
use. Modern research has shown that it affects the endocrine system and the liver, among
other organs.
Licorice contains triterpenes, constituents that are metabolized in the body to form molecules
that have a structure similar to that of the adrenal cortex hormones. This may explain the herb's
anti-inflammatory action.
Glycyrrhizin (a triterpene) inhibits the growth of several DNA and RNA viruses, inactivating herpes
simplex virus particles irreversibly. It has a wide range of uses in bronchial problems, including
catarrh, bronchitis, and coughs in general. Licorice is used in allopathic medicine to treat peptic
ulceration. Similarly, herbalists use it to treat gastritis and ulcers. It can be used for relief of
abdominal colic.
Preparations and Dosage: To make a decoction, put 1/2-1 teaspoon root in 1 cup water.
Bring to a boil and simmer 10-15 minutes. Drink 3 times per day.
As a tincture take 1-3 ml 3 times per day.
Caution: Avoid prolonged use. Excessive use has been known to promote high blood pressure,
cardiovascular toxicity, and edema. Do not use if you have congestive heart failure, kidney
disease, diabetes, glaucoma, hypertension, or edema. Do not use during pregnancy, or if you
are taking the prescription drug digoxin. There is a small possibility that this herb, when
used in large doses, may affect the body's electrolyte balance.
What is Glycyrrhizin?
Much of the liver-orientated research has focused on the triterpene glycyrrhizin.
This substance inhibits hepatocyte injury caused by carbon tetrachloride, benzene
hexachloride, and polychlorinated biphenyls (PCBs). As an antihepatotoxic,
licorice can be effective in the treatment of chronic hepatitis and cirrhosis,
for which it's been widely used in Japan, Glycyrrhizin also enhances antibody
production, possibly through the production of interleukin.
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More from Healthy Bones & Joints by David Hoffman
TEAS
There are two types of herbal teas, or water-based extracts of herbs: infusions and decoctions.
There are some basic rules for choosing which method to use with what herb, but, of course, there
are many exceptions.
Infusions are the method of choice for non-woody material such as flowers, leaves, and some stems,
where the active ingredients are readily accessible. The denser the plant or individual cell walls,
the more energy is needed to extract cell contents into the tea; therefore, the more heat-intense
process of decocting is used for herbs that contain hard or woody material such as bark, nuts,
or roots.
As with anything in the real world, not every herb falls neatly into one of these categories.
This is especially true of roots that are rich in volatile oil, such as valerian root. The
woodiness of the root suggests decocting, but if the roots are simmered the therapeutically
important volatile oil would boil off. Therefore, an infusion is the preparation of choice
for valerian root. As you can see, you must learn about the herb you intend to use in order
to make the most appropriate preparation.
How to Make an Infusion
If you know how to make tea, you know how to make an infusion. Infusions are best for non-woody
parts of the plant such as leaves, flowers, or green stems. If you're making an infusion of bark,
root, resin, or seeds, it is best to powder them first to break
down some of the cell walls, making them more accessible to water. If you're working with seeds,
such as aniseed and fennel, bruise them slightly with a mortar and pestle before infusing to release
the volatile oils from the cells. Infuse any aromatic herb, such as chamomile and peppermint, in a
well-sealed pot to ensure that only a minimum of the volatile oil is lost through evaporation.
An infusion is the simplest method of utilizing both fresh and dried herbs. Fresh herbs have more
water content than dried; when working with fresh herbs, substitute three parts fresh for one part
dried. For instance, if the recipe calls for 1 teaspoon of dried herb, substitute 3 teaspoons of
fresh herb.
To make an infusion:
Step 1. Warm a china or glass teapot by swishing hot water through it. Place about 1 teaspoon
of the dried herb for each cup of tea into the warmed pot.
Step 2. Pour in 1 cup of boiling water for each teaspoon of herb and cover with the lid.
Steep for 10 to 15 minutes.
It's usually best to drink medicinal herbal teas hot, but you can drink infusions cold as well.
Make a cold infusion if you are working with mucilage-rich herbs, such as marsh mallow, which
are sensitive to heat. For a cold infusion, the proportion of herb to water is the same, but
let the infusion steep for 6 to 12 hours in a well-sealed pot of cool water. When a hot or cold
infusion is ready, strain and sweeten to taste if desired with a bit of honey, brown sugar, or a
pinch of a pleasant-tasting herb such as licorice or stevia.
If you prefer not to deal with the messiness of loose leaves, make your own teabags by filling
little muslin bags with herbal mixtures (take care to remember how many teaspoons
of herb you put into each bag). As with ordinary teabags, pour boiling water over the bag and
allow the herbs to steep for 10 to 15 minutes.
Make larger quantities of infusion in the proportion of 1 ounce of herb to 1 pint of water.
Whenever possible, infusions should be prepared fresh, but if you do have any leftovers
store them in glass containers in the refrigerator. The shelf life of infusions is not very long;
any microorganism that enters the infusion will multiply and thrive in it. If you see any sign of
fermentation or spoilage, discard the infusion. These telltale signs can vary, depending on the
materials used. Generally, look for color or odor changes, clouding, condensation, and molding;
all of these changes indicate spoilage.
THE BEST HERBS FOR INFUSIONS
Herbal infusions make an exquisite addition to our lifestyles and can open a whole world of subtle
delights and pleasures. They are not only medicines or "alternatives" to coffee, but can be delicious
beverages in their own right. Everyone will have his or her favorite herbs; here are some of my
favorites. Use them individually or in combination. Choose herbs based on both taste and medicinal
properties.
Flowers: chamomile, elder flower, hibiscus, linden blossom, red clover
Healthy Bones & Joints
A Natural Approach to Treating Arthritis,
Osteoporosis, Tendinitis, Myalgia & Bursitis
Strengthen Your Bones and Joints Naturally!
If you're one of the million who suffer from arthritis, rheumatism, osteoporosis, and other
diseases of the bones, connective tissue, muscles, and joints, you know how important a healthy
musculoskeletal system is to your well- being. In this easy-reference guide, noted herbal clinician
David Hoffmann shows you how to use easy herbal remedies and simple lifestyle changes to prevent and
fight bone and joint diseases.
Healthy Bones and Joints provides:
* Clear explanations of how herbs such as meadowsweet, mustard, and bay tree can be used
in daily regimens to help prevent bone and joint diseases.
* A thorough overview of common
musculoskeletal conditions, from arthritis to osteoporosis-with discussion of a wide variety
of preventive strategies and healing herbal formulas for each ailment.
* An A-to-Z directory of the herbs that are most helpful for the musculoskeletal system-along
with preparation instructions and dosage guidelines.
Discover how nature's own medicine chest can help you enjoy a healthier life, increased vitality, and stronger bones and joints!
From the Publisher
From a clinician with 22 years experience and a fellow of Britain's National Institute of
Medical Herbalists, come four new guides to total herbal health. Each volume is a thorough
exploration and study of the uses of herbs as preventatives and treatment. The series includes
Healthy Heart, Healthy Bones & Joints, Easy Breathing, and Healthy Digestion.
