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Tansy is a highly aromatic herb, suited to external uses

Tansy

Tanacetum vulgare

Asteraceae

Tansy is a bitter and highly aromatic herb, traditionally used to treat intestinal parasites, particularly roundworms and threadworms. Externally, it is used to treat scabies and repel insects.

Last reviewed February 28, 2025

Sustainability status

Not currently on risk lists but complete data may be missing on the status of the species. Read more about our sustainability guide.

Sustainability Status
Key benefits
  • Bitter
  • Insecticidal
  • Antimicrobial
  • Intestinal worms and parasites
  • Scabies

  • How does it feel?

    Note: Tansy is not recommended for internal use, unless under the guidance of a qualified herbalist. 

    Fresh tansy has a strong, aromatic smell which surrounds the plant when the flowers are blooming. Gently rubbing the leaves and flowerheads allows this aroma to burst into the air, which accounts for its traditional use as a stewing herb, used to scent rooms. Hanging tansy bunches in windows and doorways in the summer months allows the pleasant aroma to permeate the air, and deters flies and insects with its insecticidal properties.

    An infusion of dried tansy flowers and leaves will have less of the toxic volatile oils than using the fresh plant, however, caution is warranted with any internal use. Even with an infusion of the dried herb the aromatic oils can be strongly detected in the scent, and inhaling the steam feels clearing for the nasal passages. There is a strong indication of the camphor oil, with softer, more mealy tones of the flavonoids and terpenoids. 

    The taste is bitter, aromatic and acrid. The bitter and acrid tastes come from the sesquiterpenes, which stimulate the digestive processes. The aromatic smell and taste is from the abundant volatile oils, which are responsible for the antimicrobial assets of tansy. 

    The sensations in the mouth after drinking are cool, tacky and acrid. The cooling sensation is similar to the feeling of breathing in after consuming something minty, which is due to the volatile oils. Similarly, the tacky sensation is from the oils coating the mucus membranes and leaving a slightly sticky residue. 

    The sensations through the body are an initial light-headedness, followed by a slightly dizzy sensation. This is followed by a clearing of the head and a downward sensation as the bitter compounds stimulate the digestive processes. The energy can be felt moving downwards, giving a grounding sensation to the initial headiness.

    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)

  • What can I use it for?

    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)

    Tansy is anthelmintic and vermifuge, traditionally used for roundworm and threadworm infestations in children (1). However, this is no longer recommended unless under the guidance of a medical herbalist, due to the potential toxic constituents (1,2). Tansy can be used as an external ointment for pruritus ani (itchy anus) which often accompanies intestinal worms (1).

    Tansy is carminative and antispasmodic for the intestinal viscera, and a bitter stimulant for digestion (1,3). Tansy is an emmenagogue, used to stimulate menstruation, but its use is highly contraindicated during pregnancy (3). Internal use must be in small doses, for a short duration and under the guidance of a trained, clinical herbalist. 

    Topically, tansy can be made into an infusion to be used as a wash or compress, a lotion, or a balm (4). External applications are for scabies, lice, fleas, and inflammations such as bruises, sprains, and rheumatic pains (1,4). 

    Tansy is an excellent insect repellent and can be used to make a room spray or balm to apply to the skin. The aromatic flowers and leaves can be added to insect repellent sachets, to hang around the house, combining well with lavender (Lavandula angustifolia) and rose geranium (Pelargonium graveolens). 

  • Into the heart of tansy

    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)

    The choleretic action of tansy is attributed to caffeic acid, a known bile stimulant, as well as the bitter sequiterpenes (1,3).

    Tansy essential oil can have up to 81% thujone, which is toxic when ingested, affecting the central nervous system and causing seizure-like convulsions (5). The anthelmintic or vermifuge actions of tansy are due to the volatile oils including thujone, which has antimicrobial, acaricidal (kills mites and ticks) and insecticidal properties, used to expel parasitic worms from the digestive tract (5). The acaricidal action is due to the thujone in tansy oil (6). These actions have been demonstrated in vitro, for example against parasitic worms and the common tick (7,8). 

    The bitterness of tansy is energetically calming, cooling and clearing, physically and emotionally moving stagnation (9).

    As a flower essence, tansy helps to cope with difficult negative emotions in a straightforward and purposeful way, by connecting the individual with their inner strength and direction (2,4). It is for those who tend to be indecisive, indifferent, lethargic or sluggish as a way of avoiding pressure or challenging situations (2).

  • Traditional uses

    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)

    Due to its aromatic nature, tansy was one of the strewing herbs, used in the early modern era, favoured for keeping flies away (10). Both the flowers and leaves were also rubbed on meat as protection from insects (10).

    Culpeper considered tansy a herbal ally for women who desired children, stating that “there grows not a herb more suited to pleasure a woman with child” (11). He suggested the bruised herb be applied to the navel to prevent miscarriage, and the boiled herb drunk “if her womb be not as she would have it, this decoction will be it so” (11). This belief of Culpeper’s is contrary to modern concerns of tansy’s actions as an abortifacient, making it contraindicated in pregnancy. Eating tansies in spring, fried with eggs, was recommended to clear phlegmatic humours, and the cold and damp constitution of winter (11). Tansy cakes made from the young leaves, eggs, spinach juice, sugar, white wine and nutmeg were traditionally consumed at Easter-time to purify the body after the limited fare of Lent (10). The seed and juice as a drink was given to children for worms, and the root was a remedy for gout (11). 

    Tansy was included in King’s American Dispensatory (1898) after being introduced to the country by the European settlers (12). It was known as a tonic, emmenagogue, and diaphoretic, used in small doses as a cold infusion for convalescence from exhausting diseases, dyspepsia, flatulence, hysteria, jaundice, and worms (12). A warm infusion was recommended as a diaphoretic for intermittent fever, an emmenagogue for suppressed menstruation and labour-pains, and as a preventive against attacks of gout (12). The seeds and oil were considered anthelmintic and vermifuge, most efficient for worms, given to children in teaspoon doses, three or four times a day (12). Externally, tansy was employed as a fomentation to swellings, tumours, local inflammations, and painful dysmenorrhoea (12).  

    In the 1930s, Grieve wrote of tansy as an anthelmintic, tonic, stimulant and emmenagogue, actions which remain attached to the herb today (10). An infusion was consumed morning and night by children to expel worms, and to ease stomach spasms and flatulence (10). Large doses were known to be a violent irritant, causing vomiting and purging, and inducing venous congestion of the abdominal organs (10,12).

  • Traditional actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

  • Traditional energetic actions

    Herbal energetics are the descriptions Herbalists have given to plants, mushrooms, lichens, foods, and some minerals based on the direct experience of how they taste, feel, and work in the body. All traditional health systems use these principles to explain how the environment we live in and absorb, impacts our health. Find out more about traditional energetic actions in our article “An introduction to herbal energetics“.

  • What practitioners say

    Tansy (Tanacetum vulgare)
    Tansy (Tanacetum vulgare)

    Gastrointestinal tract

    Tansy is antispasmodic due to the volatile oils, relieving spasm in the intestines, but is rarely used in this way due to the toxicity of these constituents (1). There is an abundance of non-toxic carminative herbs available to use as alternatives, including cramp bark (Viburnum opulus), aniseed (Pimpinella anisum), fennel (Foeniculum vulgare) and angelica (Angelica archangelica). 

    Antiparasitic

    The traditional use of tansy is as an anthelmintic or vermifuge to expel parasitic worms from the digestive tract, however this is now less often recommended, due to the toxic constituent, thujone. Alternative herbs to include in remedies for intestinal worms include raw garlic (Allium sativum) (in honey), wormwood (Artemisia absinthium), gentian (Gentiana lutea), pennyroyal (Mentha pulegium), sage (Salvia officinalis), thyme (Thymus vulgaris), mugwort (Artemisia vulgaris), yarrow (Achillea millefolium), aniseed , and calendula (Calendula officinalis) (N.B. wormwood, sage, yarrow and mugwort all contain varying amounts of thujone and should only be used in children with guidance from a clinical herbalist).  

    Liver and gallbladder 

    Both infusions and alcohol extracts have been reported to be clinically effective bile stimulants in patients with liver and gallbladder disorders, alleviating pain and increasing appetite and digestion (1). The bitter constituents stimulate the digestive processes which can ease dyspepsia and indigestion (3). As with the carminative and antispasmodic actions of tansy, it is unlikely to be a first choice herb as a bitter stimulant, due to the abundance of bitter alternatives not containing toxic constituents. Much safer alternatives for bitter stimulation of the digestion include dandelion root (Taraxacum officinale), gentian root and artichoke leaf (Cynara scolymus). 

    Scabies

    Tansy is an excellent and effective herb to include in an external treatment for scabies (13). An infusion can be applied directly to the affected area as a compress, with the bandages changed every few hours. Tansy infused oil, tincture or essential oil can all be added to a lotion, balm and cream recipe to apply directly to the infected area. 

    Insect repellent 

    Tansy can be added as an ingredient to an insect repellent spray or external balm combining well with elder leaf (Sambucus nigra), lavender and lemongrass (Cymbopogon citratus).  

  • Research

    Although laboratory studies have confirmed the presence and active constituents in tansy, the effectiveness of the traditional applications have not been demonstrated in clinical research. The Commission E monograph states that the lack of documented evidence for the effectiveness of its use, makes the therapeutic application unjustified because of the risks involved (14). 

    An in vitro study demonstrated the anthelmintic activity of tansy extract and essential oil against trematode flatworms, which causes the parasitic disease, schistosomiasis (7).

    Isolated constituents from the essential oil of tansy flowers have been shown to have strong tick repellent properties against the common tick (8).  The constituents isolated from the oil, including α-pinene, β-pinene, 1,8-cineole, α-thujone, β-thujone, camphor, terpineol, verbenol, and verbenone, were tested separately and demonstrated 64–72% tick repellence (8).

  • Did you know?

    The name tansy derives from the Greek athanasia, meaning ‘immortality’, where it was used when embalming corpses to save them from earthworms (15).

Additional information

  • Botanical description

    Tansy is an aromatic, deciduous perennial, which grows to between 60 cm–1.2 m tall, from March to October (21,22). 

    The leaves are approximately 10 cm long, pinnate, with deeply-divided, toothed feathery leaflets, alternate along the erect stem (21,23). 

    Flowers are bright yellow in flat-topped, dense clusters, button-like, 6–10mm in diameter, from July to September (20,22,23).

  • Common names

    • Common tansy
    • Golden buttons
    • Hind-heal
    • Buttonweed
    • Bachelor’s buttons
    • Bitter buttons
    • Parsley-fern

  • Safety

    The volatile oils in tansy include the toxic constituent, thujone, which is potentially neurotoxic and can cause severe gastritis, vomiting, abdominal pain, rapid and weak pulse, violent spasms and convulsions (1). There are documented fatal poisonings following the ingestion of tansy oil, infusions and powders, and it should only be consumed under the guidance of a clinical herbalist (1,14).  

    Tansy contains potentially allergenic sesquiterpene lactones which are implicated in the aetiology of contact dermatitis, and instances of contact dermatitis to tansy have been documented (1). 

  • Interactions

    None documented, however, there is potential for preparations of tansy to interact with other medicines administered concurrently, particularly those with similar or opposing effects (1).

  • Contraindications

    Tansy oil is toxic and the essential oil should not be taken internally (1). Tansy essential oil or extract should not be used externally without an appropriate dilution (1). 

    Tansy contains allergenic sesquiterpene lactones and may cause an allergic reaction in those prone to allergy (1). Thujone in tansy is hepatotoxic and should be avoided in cases of liver diseases (1). Tansy should not be taken with alcohol as  the thujone content can increase and alter the effects of alcohol (16). 

    Tansy is contraindicated for children (17).

    Tansy is contraindicated in pregnancy due to the thujone content (1,18,19). Thujone has an emmenagogue action by stimulating uterine activity, is abortifacient, and toxic to the foetus (1,18,19). Do not consume when lactating and breast-feeding due to potential toxicity of essential oils transferring the milk (1,18). 

    Tansy should not be self-prescribed, and only used under the guidance of an appropriately trained herbal professional (1). You can find qualified medical herbal professionals on our Find a herbalist page.

  • Preparations

    • Infusion
    • Tincture
    • Compress
    • Lotion
    • Cream
    • Balm
    • Oil

  • Dosage

    • Infusion: 1–2 g dried herb, three times per day (1)
    • Tincture: 1–2 ml, three times per day (3)
    • Fluid extract (1:1 extract): 1–2 ml, three times per day (1)
    • Oil: Dilute essential oil to no more than 1–2% (2–4 drops per 10 ml) before applying to the skin (19).

  • Plant parts used

    Leaf and flowers

  • Constituents

    • Volatile oils (0.12–0.3% in leaf, up to 1.9% in flowers): α-thujone and  β– thujone (up to 95%), camphor, α-pinene, β-pinene, borneol, terpineol, 1,8-cineole, umbellone, verbenol, verbenone and sabinene (1,8,13)
    • Triterpenes: Artemisia, α-Amyrin (major), β-amyrin (1)
    • Sesquiterpene lactones: Parthenolide, arbusculin-A, tanacetin, germacrene D, crispolide, tanacetols (1,13)
    • Flavonoids: Scutellarin, luteolin, apigenin, quercitin, eupatorine, diosmetin (13)
    • Steroids: β-sitosterol, campesterol, cholesterol, stigmasterol, and taraxasterol (1)
    • Other constituents: Gum, mucilage, resin, pectin and tannins (1,13)
Tansy (Tanacetum vulgare)

  • Habitat

    Tansy is native to Britain, Channel Islands and across Europe, and has been introduced in Ireland and across North, Central and South America (22,24). It was grown in medieval gardens as a medicinal or culinary herb, and due to it spreading from cultivation it is now widely distributed and naturalised (22). Tansy grows well in full sun, nutrient-rich, moist but well drained soil (21). It can be found growing wild in grassy places, verges, riverbanks, roads and railways, and on waste ground (22).

  • Sustainability

    Sustainability status greenTanacetum vulgare is not listed by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (27).

    Tanacetum vulgare has no status ranking by Nature Serve since it is relatively common and well distributed across North America, and does not appear on the U.S. or Canadian Endangered Species acts (28). 

    The International Union for Conservation of Nature (IUCN) have not globally assessed Tanacetum vulgare (25). 

    The Vascular Plant, Red Data List, For Great Britain Tanacetum vulgare is categorised as least Concern (LC) (26). A species is ranked as LC when it has been evaluated against the criteria and does not qualify for Critically Endangered, Endangered, Vulnerable or Near Threatened, due to being widespread and abundant (26).

    Tanacetum vulgare is currently at no risk of extinction (24).

    Habitat loss and over-harvesting from the wild are two of the biggest threats faced by medicinal plant species. There are an increasing number of well-known herbal medicines at risk of extinction. We must, therefore, ensure that we source our medicines with sustainability in mind.

    The herb supplement industry is growing at a rapid rate and until recent years a vast majority of medicinal plant produce in global trade was of unknown origin. There are some very real and urgent issues surrounding sustainability in the herb industry. These include environmental factors that affect the medicinal viability of herbs, the safety of the habitats that they are taken from, as well as the welfare of workers in the trade.

    The botanical supply chain efforts for improved visibility (transparency and traceability) into verifiably sustainable production sites around the world is now certificated through the emergence of credible international voluntary sustainability standards (VSS). 

    Read our article on Herbal quality and safety: What to know before you buy and Sustainable sourcing of herbs to learn more about what to look for and questions to ask suppliers about sustainability.

  • Quality control

    Herbal medicines are often very safe to take; however, their safety and efficacy can be jeopardised by quality issues. So, it is important to buy herbal medicines from a reputable supplier, from sources known to test their herbs to ensure there is no contamination, adulteration or substitution with incorrect plant matter, as well as ensuring that recognised marker compounds are at appropriate levels in the herbs.

    Some important quality assurances to look for are certified organic labelling, the correct scientific/botanical name, and the availability of information from the supplier about ingredient origins. A supplier should be able to tell you where the herbs have come from, what contaminants are not in the herb, and what the primary compounds are.

  • How to grow

    Propagation is by seeds sown in spring or autumn (21). Germination takes 10–21 days, and if sown in autumn the seedlings will need protection over winter (15). Tansy dies back to the ground over winter and grows from the roots in the spring (15). Tansy is recommended for container growing as the roots spread widely and can become invasive (15).

  • Recipe

    Tansy compress

    To be used externally for scabies and insect bites.

    Ingredients

    • 1 cup (20–30 g) fresh tansy leaves and flowers
    • 2 cups (~500 ml) boiling water
    • Clean cloth or bandage

    Instructions

    1. Place the fresh tansy leaves and flowers into a heatproof bowl or teapot and pour over the boiling water.
    2. Cover the bowl or teapot with a lid to prevent the essential oils from evaporating.
    3. Leave to infuse for at least 10–15 minutes.
    4. Strain the infusion to remove the tansy leaves and flowers.
    5. Allow the infusion to cool to a comfortable temperature.
    6. Soak a clean cloth or bandage in the cooled infusion and apply it to the affected area.
    7. Use a clean cloth to re-soak and reapply as needed.

    Please note: It is important to do a patch test before application to a larger area, to ensure there is no allergic reaction.

  • References

    1. Barnes, J., Anderson, L.A. and Phillipson, J.D. Herbal medicines: a guide for healthcare professionals: Third Edition. Pharmaceutical press; 2007.
    2. McIntyre A. Flower Power: flower remedies for healing body and soul through herbalism, homoeopathy, aromatherapy, and flower essences. Henry Holt; 1996. 
    3. Hoffmann D. Holistic Herbal: a safe and practical guide to making and using herbal remedies. Thorsons; 1990.
    4. Mars, B. The Desktop Guide to Herbal Medicine. Basic Health Publications Inc; 2007.
    5. Ganora, L. Herbal Constituents: Foundations of Phytochemistry. Herbalchem Press; 2009.
    6. Chiasson H, Bélanger A, Bostanian N, Vincent C, Poliquin A. Acaricidal properties of Artemisia absinthium and Tanacetum vulgare (Asteraceae) essential oils obtained by three methods of extraction. Journal of economic entomology. 2001;94(1):167-171. https://doi.org/10.1603/0022-0493-94.1.167 
    7. Godinho LS, Aleixo de Carvalho LS, Barbosa de Castro CC, et al. Anthelmintic activity of crude extract and essential oil of Tanacetum vulgare (Asteraceae) against adult worms of Schistosoma mansoni. Scientific World Journal. 2014;460342. https://doi.org/10.1155/2014/460342 
    8. Pålsson K, Jaenson TG, Bæckström P, Borg-Karlson AK. Tick repellent substances in the essential oil of Tanacetum vulgare. Journal of Medical Entomology. 2008;45(1):88-93. https://doi.org/10.1093/jmedent/45.1.88
    9. Maier K. Energetic Herbalism: A Guide to Sacred Plant Traditions Integrating Elements of Vitalism, Ayurveda, and Chinese Medicine. Chelsea Green Publishing; 2021.
    10. Grieve M, Leyel CF, Marshall M. A Modern Herbal. the Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and Folk-Lore of Herbs, Grasses, Fungi, Shrubs & Trees with All Their Modern Scientific Uses [1931]. Dover Publications; 1982. 
    11. Culpeper, N. Culpepers’ Complete Herbal: a book of natural remedies for ancient ills [1653]. Wordworth Reference; 1995. 
    12. Felter H. W, Lloyd J. U. Kings American Dispensary; 18th Edit; 1898. Reprinted on Henritttas Herbpages. Accessed December 18, 2024. https://www.henriettes-herb.com/eclectic/kings/tanacetum-vulg.html 
    13. Fisher C. Materia Medica of Western Herbs. Aeon Books; 2018. 
    14. Blumenthal M, Busse WR. Tansy. In: The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. American Botanical Council; 1999. Accessed December 23, 2024. https://www.herbalgram.org/resources/commission-e-monographs/monograph-unapproved-herbs/tansy/ 
    15. McVicar, J. Jekka’s Complete Herb Book. Kyle Cathie Limited; 2009.
    16. Natural Medicines Database. Tansy. naturalmedicines.therapeuticresearch.com. Published 2024. https://naturalmedicines.therapeuticresearch.com/databases/food
    17. McIntyre, A. Herbal Treatment of Children: Western and Ayurvedic Perspectives. Elsevier Butterworth Heinemann, 2005. 
    18. Brinker, FJ. Herbal Contraindications & Drug Interactions: Plus Herbal Adjuncts with Medicines. Eclectic Medical Publications, 2010.
    19. Pengelly A. The constituents of medicinal plants: an introduction to the chemistry and therapeutics of herbal medicine. CABI Publishing; 2004.
    20. Curtis S, Thomas P, Johnson F. Neal’s Yard Remedies Essential Oils: Restore, Rebalance, Revitalize, Feel the Benefits, Enhance Natural Beauty, Create Blends. Dorling Kindersley Ltd; 2016.
    21. Royal Horticultural Society. Tanacetum vulgare: tansy. Accessed 18 December 2024. https://www.rhs.org.uk/plants/17990/tanacetum-vulgare/details 
    22. Killick HJ. Tanacetum vulgare L. in BSBI Online Plant Atlas 2020. Published 2020. Accessed 18 December 2024, 2024.  https://plantatlas2020.org/atlas/2cd4p9h.9b1 
    23. Blamey M, Fitter R, Fitter AH. Wild Flowers of Britain and Ireland: 2Nd Edition. A & C Black; 2013.
    24. Royal Botanical Gardens Kew (RBGK). Tanacetum vulgare L. Plants of the World Online (POWO). Accessed December 18, 2024. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:252568-1
    25. IUCN. The IUCN Red List of Threatened Species. Version 2024. https://www.iucnredlist.org. Accessed on 18 December, 2024. 
    26. Cheffings C, Farrell L, (eds), Dines, T.D., Jones, R.A., Leach, S.J., McKean, D.R., Pearman, D.A., Preston, C.D., Rumsey, F.J., Taylor, I. The Vascular Plant Red Data List for Great Britain. Species Status No. 7. Joint National Conservation Committee. 2005. Accessed 18 December, 2024. https://hub.jncc.gov.uk/assets/cc1e96f8-b105-4dd0-bd87-4a4f60449907
    27. Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). Accessed 18 December, 2024. https://checklist.cites.org/#/en 
    28. NatureServe explorer 2.0. Natureserve.org. Accessed 18 December 2024. https://explorer.natureserve.org/Taxon/ELEMENT_GLOBAL.2.141030/Tanacetum_vulgare 
    29. UpS list of herbs & analogs. United Plant Savers. Published May 14, 2021. Accessed 18 December, 2024. https://unitedplantsavers.org/ups-list-of-herbs-analogs/

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Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion.They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent
The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (eg from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface.One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body.Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot
Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradich or wasabi, generate warmth when taken. In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage.Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold..
Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid.Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells.Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol..
Pungent
The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification.With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharpness
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production.Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sour
The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness.Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
Umami
The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

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