About Our Health Care

White peony root

Peonies are members of the same botanical family as the buttercup, Ranunculaceae, and belong to the genus Paeonia. They originated in Asia, and have been cultivated in both Japan and China for at least several centuries, perhaps even a millennium. Peonies are an early ground-breaker, producing reddish shoots as early as April in the Northern Hemisphere.

They are a tall plant, ranging from 1–5 ft (30–150 cm) in height. Their branching stems produce glossy deep green leaves that taper to a point on each end, and grow up to 5 in (12.5 cm) in length. The peony root is brownish in color and tuberous.

The peony flowers are produced at the tips of the branching stems. Beginning as globular buds that produce a sweet, sticky exudate that attracts ants (that do no harm), these buds slowly open into large, showy flowers with diameters up to 10 in (20.5 cm) wide. The peony is an extremely long-lived plant, especially for a flowering one. It is not uncommon for peonies to live for a hundred years.


They prefer moist, humus-rich loam and either full or partial sun. If peonies become overcrowded, the plants must be divided, and at the end of the growing season, it is best to cut the stems off at ground level and mulch for winter protection.

Though there are literally hundreds of hybrid varieties that have been developed over the centuries, most peonies share both a common origin and fairly similar characteristics. Many resemble a herbaceous shrub.

Others that originated in western China have woody stems and are called tree peonies. Tree peonies do not die back completely in winter. In addition, tree peony root and red peony root are considered separate entities in traditional Chinese medicine.

Blooming white peony

Classification of these flowering plants is often based on when they bloom. The earliest produce blossoms in late April (in southern areas) or early May. Others flower in mid- or late May and into June. Another means of classifying peonies is based upon the shape of their flowers. Single peonies form a circle of five or more petals radiating symmetrically outward from a middle ring of yellow stamens, or male procreative structures.

Japanese peonies have a similar appearance, but the stamens are both more narrow and more level and produce no pollen. Other varieties are either semi-double or double. Semi-double peonies have multiple rings of petals circling around visible stamens. Double peonies produce concentric rings of showy petals that hide the stamens.

Most of the varieties of peony admired in flower gardens today are hybrids of the two original species of this plant, Paeonia officinalis and Paeonia lactiflora, which differ slightly in appearance.

white peony plant

Paeonia officinalis is the species most often seen in gardens and used as an ornamental flower. It reaches heights of 1.5-2 ft (45-60 cm) tall and its subspecies have a remarkable variation of colors. This species produces creeping roots that help to spread the plant.

Paeonia lactiflora, also called Paeonia alba or white peony, is the plant most often used in herbal medicine, particularly in Chinese herbal medicine. White peonies grow to 3 ft (1 m) tall, and are among the later-flowering peonies, coming into bloom in May and June in most climates. They have a sweeter scent than Paeonia officinalis.

Despite the name of white peony, flowers can be several hues other than white depending upon the subspecies. There are rose-pink and scarlet varieties, as well as white peonies ornamented with other colors. White peonies can be either single, semi-double or fully double. Paeonia rubra, or red peony, is a separate herb.

General use

Under the name bai shao, white peony root is used in many diverse Chinese herbal formulas. It is considered a herb with strong blood-toning characteristics, used to treat the imbalance of blood in the body, cooling and providing nourishment to the blood and activating circulation.

More specifically, red peony root is used to treat heat rash, to correct poor circulation and to stop hemorrhages. White peony root is used for irritability and muscle cramping, vaginal discharges, excessive menstrual bleeding, and excessive sweating. It is also given to treat a large variety of gynecological disorders and to avert miscarriage.

In the databases developed by the Agricultural Research Service of the United States Department of Agriculture, white peony root (from both Paeonia albaflora and subspecies Paeonia albaflora trichocarpa) has been shown to have chemical properties that restore the normal functioning of the digestive system; act as a laxative; relieve pain; reduce or stop spasms or seizures; lower blood pressure by dilating arteries; and improve the nutrition of blood.

Peony root appears to have some positive effects in treating anemia, some types of cancer, convulsions, gastritis, hypertension, and some gynecological problems. It can also be used as an emmenagogue, which means that it can bring on a woman’s menstrual period.

Preparations

Powdered peony root is used in combination with other herbs used in Chinese herbal medicine, including apricot seeds, bupleurum, inula, cyperus, clematis, corydalis, ginseng, licorice, pueraria, rehmannia, dogwood, and gardenia.

The classic Chinese blood tonic is a mixture of rehmannia, dang bui, cnidium, and white peony. A Western herbalist suggests combining white peony with nettles and yellow dock for treating mild anemia or blood deficiency.

Precautions

Chinese herbalists advise against using white peony root when cold-deficiency diarrhea is present.

Western readers should remember that Chinese herbal medicine is based upon individual prescriptions developed for each patient and his or her unique symptoms. Chinese herbs should not be taken, either individually or in formulas, unless a practitioner of Chinese herbal medicine is first consulted.

Wheat grass

Wheat grass, sometimes written as wheatgrass or wheat-grass, is a young green wheat plant (genus Agropyron) harvested before it develops grain kernels and turns the traditional yellow color associated with wheat stalks.

Wheat grass is commonly prepared as a juice, and is consumed either alone, or as a mixture with other juices.

Wheat grass is a source of many nutrients. Differences between samples of wheat grass due to variable growing conditions, quality of seed, and other factors including dose amounts and form will produce variable amounts of nutrients in any single dose of wheat grass.


The following is a partial list.

• biotin
• choline
• lutein
• lycopene
• betacarotene
• thiamine
• riboflavin
• niacin
• pantothenic acid
• pyridoxine
• folic acid
• vitamin C
• vitamin E
• vitamin K
• calcium
• cobalt
• copper
• alanine
• arginine

Although wheat grass contains a wide range of amino acids and other nutrients, the concentrations are low. Relatively large quantities of wheat grass may be required in order to provide significant nutritional benefits.

Origins

There is no well documented history of consumption of wheat grass. Wheat is one of the oldest crops known, and was cultivated as long as 9,000 years ago in the Euphrates Valley of the Middle East.

At least one company has claimed that ingestion of wheat grass dates from the Essenes, a Jewish sect of about the first century A.D. Contemporary use seems to have originated with Ann Wigmore (1909–1994). Ms. Wigmore may be credited with many of the theories concerning enzymes, grasses, and living foods.

Benefits

Wheat grass, depending on the dose, is a dietary supplement, although the concentrations of some nutrients may be low. The sellers of wheat grass have made a large number of claims for the product.

The following list is representative, but not complete.

• cure cancer
• cure chronic fatigue syndrome
• detoxify liver
• purify blood
• neutralize pollutants
• improve energy
• improve circulation
• slow aging
• increase immunity
• protect against biological warfare

Description

Wheat grass is usually grown indoors, either commercially or for personal use. The grass is harvested while still green, and before the wheat kernels have developed. The juice is extracted either with stone grinding, as with a mortar and pestle, or with a manual juicer. High-speed juicers are considered unsuitable, either because they will oxidize the chlorophyll or destroy the enzymes.

Wheat grass juice, according to Ann Wigmore, should be consumed within 30 minutes of juicing.

Wheat grass has a taste that has been described as pungent, however one manufacturer disputes these claims, and maintains that the product has a watermelon or green tea taste.

Preparations

Wheat grass may be purchased in a variety of ways. Kits are available, containing seed, soil, and pots, so that users may grow their own supplies. Alternately, the cut grass is available in packages of 8 or 16 ounces.

Powders and tablets made from dehydrated wheat grass are marketed.

Precautions

No special precautions are required. Because wheat grass juice does not contain gluten, the principle allergen in wheat, the juice may be expected to be safe even for people with wheat allergies.

Side effects

There are no established side effects of wheat grass.

Research and general acceptance

wheat grass juice

Wheat grass has not been accepted into conventional medicine at any level. The United States Food and Drug Administration (FDA) and the German Commission E have not reviewed the validity of wheat grass therapy claims.

While some of the claims made for wheat grass are based on laboratory studies, there do not appear to be clinical studies or any form of confirmation from human studies of any form.

While wheat grass contains a large assortment of nutrients, the concentrations are low, and a large volume of juice or powder would be required in order to make a significant contribution to health. Arguments regarding the of benefits orally ingested enzymes have been generally rejected, because enzymes are destroyed during digestion.

Wintergreen

Though several different plants are called by this name, true wintergreen is Gaultheria procumbens, a lowgrowing species of shrub common in sandy coastal regions and woodlands of eastern North America from Georgia to New Foundland.

It is a member of the heath, or Ericaceae, family. Other names by which wintergreen is known include aromatic wintergreen, boxberry, Canada tea, checkerberry, deerberry, ground berry, mountain tea, partidgeberry, spice berry, teaberry, and wax cluster.

Wintergreen plants have creeping underground stems from which small reddish stalks grow, normally less than 6 in (15 cm) high. Wintergreen leaves are spoon-shaped and less than 0.5 in (1 cm) in length. They are bright green, shiny, and have a leathery appearance. They are attached in tufts near the tip of a rigid, slender stalk.


In June or July, wintergreen plants produce tiny wax-like, urn-shaped flowers, which are either white or pink in color. These unusual flowers are often difficult to find because the plant’s leaves and other ground covers on the forest floor hide them so well.

The fruit of the wintergreen, a startlingly brilliant red berry, appears in late autumn through the winter, and is much more visible than the wintergreen flower. Wintergreen is an evergreen plant, and even beneath deep snow it retains its shiny green leaves and scarlet berries.

Wintergreen leaves and berries are edible. In their natural state they have no particularly noticeable odor. The leaves have a tart, spicy, astringent taste, while the berries are sweet, with a unique, pleasant taste, which is often used in flavorings.

Wintergreen leaves were formerly carried in the United States Pharmacopoeia,but now only the oil distilled from them is listed. But in many countries the whole plant is still used.

When wintergreen leaves are distilled, they impart an oil, which is made up of 99% methyl salicylate, the chemical compound upon which all aspirin products are based. Before being distilled, wintergreen leaves have to be steeped in water for nearly a day before the oil will develop through fermentation.

It is only after this fermentation and the chemical reaction of water and one component, gaultherin, that wintergreen emits its characteristic, pleasant aroma. Chemists have learned how to synthetically produce an oil with many of the same properties and a very similar product, also called oil of wintergreen, is extracted from the sweet birch tree, Betula lenta.

Wintergreen flowers

The name wintergreen is also sometimes applied to two other members of the genus Gaultheria, as well as three other unrelated plants:

• Gaultheria hispidula is also called wintergreen. It is supposed to remove the predisposition to cancer from the body.
• Gaultheria shallon, sallol, is found in northwest America. Its berries are edible and quite tasty.
• Pytola rotundiflora is also known as false wintergreen or British wintergreen. It was formerly used as a vulnerary.
• Chimophila umbellata and Maculata are both called by a variety of names: bitter wintergreen, rheumatism weed, spotted wintergreen, or pipsissewa. North American natives used these two herbs for the treatment of indigestion, rheumatism, scrofula, and as a diuretic.
• Trientalis europaea, or chickweed wintergreen, is native to England and was used in the past externally in an ointment used in healing wounds, and internally as a tea to treat blood-poisoning and eczema.

General use

Wintergreen oil is used as flavoring for candies, chewing gum, and medicines. With eucalyptus or menthol, it is often used to flavor toothpaste and other dental products. The berry, often called checkerberry, is used for flavoring candies. It is sometimes used as a tea by itself, or combined with tea as a flavoring; hence its name teaberry.

Medicinally, wintergreen leaves are taken internally as a decoction to treat nephritis and bladder problems. It is used as a diuretic, for the treatment of neuralgia, as a systemic tonic, to stimulate menses, and to aid in bringing on lactation after childbirth. It has also been used to relieve children’s headaches. Leaves have also been used for headaches and other pains, and as a gargle for a sore throat and mouth.

Externally, oil of wintergreen is widely used in liniments for the relief of muscular-skeletal pain, both from sports injuries and arthritis. Because of its aromatic and pain-relieving qualities, the oil is used in a number of products in aromatherapy, including stress-reducing pulse point creams, foot scrubs, and balms.

Preparations

Wintergreen leaves can actually be picked at any time of year, but summer is the most opportune time for gathering them. They must be dried in the shade to prevent loss of the volatile oil contained in the leaves, and should be stored in an airtight container in a dark, cool place.

A decoction can be made by mixing 1 c (240 ml) of boiling water with 1 tsp (1.5 g) of the dried wintergreen leaves and allowing the mixture to steep for 15 minutes. This tea may be taken up to three times per day.

Wintergreen and its parts

Oil of wintergreen, as noted previously, is made by first steeping wintergreen leaves in water for at least 24 hours, and then allowing this mixture to ferment and release its oil. Fermentation is known to have occurred when the characteristic wintergreen aroma is released.

This oil is sometimes used externally in dilute solutions in combination with other products such as aloe and lanolin to produce ointments, but either the oil extracted from sweet birch or the synthetic version are more apt to be used.

Precautions

Oil of wintergreen should not be taken internally. In the past, it has been given in a capsule form to treat rheumatism, but excessive doses of it have actually caused death due to severe inflammation of the stomach and gastrointestinal hemorrhage.

Side effects

True oil of wintergreen, distilled from wintergreen leaves, is very rapidly absorbed by the skin and often causes severe skin irritation and painful, hive-like skin eruptions.

Wild oat

Wild oat (Avena sativa) is a member of the grass family native to Scotland. There are approximately 25 varieties of the oat plants, and oat is now grown throughout the world.

Avena sativa is the species that is used in herbal remedies. The mature seed of the oat plant is used as a cereal grain. However, much of the plant is used to maintain good health and to remedy disease conditions.

Before maturity oat seeds are in a liquid phase, and they are collected for use in tonics that treat nervous conditions. Wild oat is usually in this stage for two weeks during August.


The seeds mature in the late summer and early fall. If harvested then, the seeds are rolled or ground into oatmeal. If the seeds aren’t harvested at that time, they are referred to as groats.

Once the seeds are harvested, the straw from the plant can be cut up and brewed as oatstraw tea. And the husks surrounding the seeds are used as oat bran.

The only part of this grain that is not used in alternative medicine is the root.

Wild oat is also known as oat, groats, oatstraw, and straw.

General use

Avena sativa is Latin for wild oat, a name that does not provide the complete picture of this grain’s use in alternative and conventional medicine. The old saying “sowing your wild oats” is based on the observation that stallions given wild oat experienced greater sex drives.

wild oat ilustration

Wild oat was thought to have the same effect on men, although that has never been scientifically proven. Nevertheless, dietary supplements containing wild oats are still advertised and sold as boosting the male sex drive.

Wild oat may not be an aphrodisiac or a means of promoting fertility, but the grain has numerous other health benefits.

In the past, people recovering from illnesses ate oatmeal because it was easily digested. Doctors advised overworked people to drink a beverage consisting of wine and oats. The drink was said to restore nervous energy. Oatmeal also served as a treatment for skin conditions.

In contemporary times, oatmeal is acknowledged as a rich source of bran and fiber. The grain is associated with treating high cholesterol . Whole oat products with at least 0.02 oz (0.75 g) of soluble fiber in each serving can reduce the risk of heart disease.

The U.S. Food and Drug Administration allowed manufacturers to make that statement, and add that the fiber product must be part of a diet that is low in cholesterol and saturated fat. A study published in the summer of 2002 reported that oat cereal is superior to wheat cereal in lowering LDL cholesterol levels in adult males.

A new use for the beta-glucans (complex carbohydrates) contained in oats is in the manufacture of functional foods for the management of Type 2 (adult-onset) diabetes. Functional foods are a relatively recent category of foods.

They are not currently defined by any government regulatory body, but are commonly understood to be any potentially healthful food or food ingredient that may provide health benefits beyond the traditional nutrients it contains. Functional foods are sometimes called nutraceuticals.

Oat fiber is also used as a substrate, or growing medium, for Lactobacillus and other bacteria that are introduced into the digestive tract of patients suffering from severe infections of the pancreas.

The “good” bacteria in the intestines help the body to fight off infections elsewhere in the digestive system. The oat fiber provides the bacteria with nourishment without causing any side effects to the patient.

Furthermore, pregnant women can benefit from the calcium and other trace nutrients found in oat straw.

Wild oat is recognized as a natural antidepressant and a mild sedative. It acts like a tonic to the nervous system, providing both nourishment and balance. Oat tea or an oat Bach flower remedy is used as a nervine (preparation given to calm the nerves).

In these capacities, wild oat can be used to treat conditions including headaches, depression, tension, insomnia, anxiety, and feelings of sadness. Wild oat is also a remedy for nerve pain and chronic fatigue.

Oatstraw can be used to ease emotional anxieties and to treat skin conditions such as rashes, psoriasis, burns, eczema, warts, and insect bites.

An oatmeal pack may be used to treat skin conditions. The oatmeal facial is a popular treatment for promoting smoother skin because the textured oat sloughs off dead skin when used as a mask or scrub. An oatstraw bath can provide more relief for skin conditions and neuralgia.

Wild oat is also believed to help with nicotine withdrawal, a remedy recommended by German doctors. The wild oat extract is said to be effective when used for this purpose, and oat cereal is also said to be helpful.

Preparations

Wild oat is available in various forms and is used in various alternative medicine traditions such as homeopathy. Commercial preparations include oatstraw tea, tincture, and the wild oat Bach flower remedy (a liquid concentrate called a stock). The packaged oatmeal sold in the grocery store can also be used for treatments.

Wild oat tea, which is also known as an infusion, is made by pouring 1 c (240 ml) of boiling water over 1–3 tsp (1.5–3 g) of the dried straw. The mixture is steeped for 10–15 minutes and then strained. Wild oat tea should be drunk three times a day.

When wild oat tincture is used, the dosage is 1 oz (1 mL) taken three times a day.

Wild oat can be combined with skullcap and mugwort to provide relief from depression and to improve sleep.

A flower remedy

Flower remedies are liquid concentrates made by soaking flowers in spring water. Also known as flower essences, 38 remedies were developed by homeopathic physician Edward Bach during the 1930s. Bach’s wild oat remedy is taken to resolve conditions such as career anxiety and uneasiness about a lack of direction or commitment.

The daily dosage of the Bach wild oat flower remedy is 2–4 drops (1/8–1/4 ml) taken four times each day. The drops can be placed under the tongue or added to a glass of water. Another remedy is to add some stock to the bath water.

Oat baths

An oatstraw bath can provide relief for irritated skin and neuralgia. A bath is prepared by boiling 1 lb (500 g) of shredded oatstraw in 2 qt (0.95 L) of water. After boiling for 20 minutes, this mixture is strained and used in the bath. Another option is to place cooked rolled oats in a bag and the bag is put in the bath.

Precautions

Wild oat has not been associated with any health risks when taken in proper dosages, according to Physician’s Desk Reference for Herbal Medicines, the 1998 book based on the findings of Germany’s Commission E. The commission is the German counterpart of the U.S. Food and Drug Administration (FDA). The European group’s findings about herbal remedies were published in a 1997 monograph.

However, people diagnosed with gluten sensitivity ( celiac disease) should consult with a doctor or health practitioner to determine if they can safely take wild oat internally.

Side effects

There are no known side effects associated with designated dosages of wild oat.

Interactions

There are no known interactions associated with the use of wild oat and other medications or herbs.

White willow (Salix alba)

White willow (Salix alba) is a large tree that grows in Central and Southern Europe, Asia, and North America.

Also known as European willow or baywillow, this tree prefers to root near streams and rivers and grows to a height of 35–75 ft (11–25 m). In the spring, the slender branches first sprout tiny, yellow flowers and then long, thin green leaves.

White willow belongs to the Salicaceae family. There are over 300 species of willow, but only several species are used medicinally: white willow (S. alba), purple willow (S. purpurea), violet willow (S. daphnoides), and crack willow (S. fragilis).


General use

White willow is the oldest recorded analgesic, or painkiller, in human history. Chinese physicians have used white willow since 500 B.C. to relieve pain and lower fevers. White willow was also used in ancient Assyrian, Egyptian, and Greek medicine as well. The Greek physicians Dioscorides, Hippocrates, and Galen recommended white willow to remedy fevers and pain.

Native American tribes, including the Cherokee, Blackfoot, Iroquois, and Eskimo peoples, created a tea from closely related species of the bark to relieve headaches, fever, sore muscles, chills, rheumatism, and general aches and pains. White willow was used in Europe to stop vomiting, remove warts, and suppress sexual desire in addition to treating fevers and pains.

In the mid-1700s, white willow was used in Britain as a remedy for malaria since the bark was similar to cinchona bark, a South American bark used to treat malaria. In 1828, European chemists extracted the constituent salicin from white willow bark and converted it to salicylic acid.

At the end of the nineteenth century, acetylsalicylic acid was synthetically produced and aspirin was born. Due to the cheap and easy production of aspirin, white willow eventually lost its popularity as a pain and fever reliever.

In modern times, however, white willow is being recalled as nature’s aspirin and gaining popularity around the world as an alternative treatment for fevers and inflammatory and painful conditions such as bursitis, tendinitis, headaches, rheumatoid arthritis, back pain, osteoarthritis, menstrual cramps, and muscle aches. White willow has been approved by the German Commission E for treating fevers, rheumatic ailments, and headaches.

In France, white willow is used to remedy headaches, toothache pain, tendinitis, and muscle sprains. The British Herbal Compendium has administered white willow as a treatment for rheumatic and arthritic conditions, colds, and influenza.

How white willow works

The inner bark contains tannins, flavonoids, phenolic glycosides, and anti-inflammatory and fever-reducing salicylates. The high concentration of tannins may be responsible for relieving gastrointestinal disturbances and reducing tumors of the esophagus, stomach, colon, and rectum.

White willow’s analgesic effect works to inhibit the production of prostaglandins, a hormone-like chemical that is produced by the body in response to injury and causes aches, pains, and inflammation.

Thus, white willow is beneficial in treating acute and chronic pain and inflammation in conditions such as painful menstruation, arthritis, and neuralgia. White willow is best when used over long periods of time and can take days to improve conditions.

The active ingredient in white willow is salicin. Salicin is gradually converted along with other compounds in white willow into salicylic acid in the intestine and liver.

Because of this conversion process, white willow generally takes longer to act than aspirin, but the effects may last for an extended period of time. As a result, white willow is mild on the stomach and usually does not cause bleeding or other gastrointestinal discomfort that often occurs with aspirin usage.

White willow vs. aspirin

White willow bark

Herbalists claim that white willow can sometimes be used in the same conditions as aspirin. One benefit to white willow use is that the natural salicylic acid present in white willow reportedly produces fewer side effects than the synthetically produced acetylsalicylic acid of aspirin.

Aspirin has been recommended as a treatment to reduce the risk of heart attacks and stroke by lessening the chance of internal blood clots. Preventative benefits of white willow in these cases have not been determined, primarily because the salicin content of the bark varies. Herbal experts believe that most willow bark samples contain enough salicin to have a similar effect.

Preparations

The bark of young tree branches (two or three years old) is harvested during the early spring. The grayish bark is separated from the tree, then either dried or used fresh. White willow is commercially available in tincture, tablet, capsule, powder, or tea forms. When choosing a commercial preparation, it is recommended to use a standard product that contains 200–250 mg of white willow per dose.

The recommended daily dosage is 100–250 mg of white willow every four hours. To relieve arthritic, back, and muscle aches and pains, the recommended dosage is 225 mg of white willow bark four times daily.

A decoction made from willow bark is used both internally and externally. To make a decoction, combine 1 tsp chopped or powdered white willow bark with 8–10 oz of water.

Bring to a boil, then simmer for five minutes. Drink three or four times daily. This mixture can also be gargled to help inflamed gums and tonsils. Cooled and applied externally, the decoction helps aid healing of sores, burns, or cuts.

Tincture dosage: 2 ml three times daily.

Precautions

Persons with tinnitus should not take white willow.

Pregnant or breastfeeding women should consult their healthcare practitioner before taking white willow.

Persons who are sensitive to aspirin should use caution when taking white willow as it may irritate their stomachs.

Administration of aspirin to children under the age of 16 to relieve symptoms of cold, flu, or chickenpox may cause a rare condition called Reye’s syndrome. Reye’s syndrome is characterized by vomiting, swelling of the brain, and liver damage; and may be fatal.

Reye’s syndrome is a medical emergency and requires immediate treatment by qualified medical professionals. The toll-free hot line number of the National Reye’s Syndrome Foundation is listed below.

While white willow is metabolized differently from aspirin, there is still a similarity between the two, and it is recommended that white willow not be given in these situations.

Persons with a bleeding disorder, ulcer, colitis, Crohn’s disease, kidney or liver disease, or diabetes should not take this herb.

Children over 12 and persons over 65 should take white willow in low initial doses. Children under the age of 12 should not use white willow at all.

Side effects

Excessive doses of white willow may cause stomach upset, diarrhea, nausea, or ringing in the ears. If this occurs, should be stopped white willow.

Interactions

White willow bark ilustration

In general, persons considering taking white willow preparations should first consult a physician or registered pharmacist, as white willow interacts with a number of nonprescription as well as prescription medications.

Persons who are allergic to aspirin should not use white willow.

White willow should not be taken in combination with aspirin or such nonsteroidal anti-inflammatory drugs (NSAIDs) as ibuprofen or naproxen, alcohol, or blood-thinning medications.

White willow has been reported to have adverse interactions with bismuth subsalicylate (Pepto-Bismol), celecoxib (Celebrex), repaglinide (Prandin), and ticlopidine (Ticlid). It increases the action of metaclopramide (Reglan), but reduces the effectiveness of diclofenac (Voltaren, Cataflam), ketoprofen (Orudis), and nadolol (Corgard).

Wasabi

Wasabi (Wasabia japonica) is an edible plant member of the Cruciferae family, which includes cabbage, turnips, and mustard. Wasabi shares the anticancer benefits of this family.

Native to Japan where it has been cultivated since the tenth century, it is still considered a staple condiment in that country. Traditional preparation involves using a sharkskin grater called an oroshi.

Wasabi’s culinary popularity and chemical bioactivity make it valuable medicinally and industrially. Demand for wasabi has created a relatively short supply, higher prices, and new commercial opportunities.


These new opportunities include research and development of cultivation technologies, particularly in Canada, and exportation from Japan of seiyo wasabi, or Western wasabi—imitations made of horseradish (Cochlearia armoracia). Western and Japanese wasabi are both highly prized.

Wasabi is a perennial, root-like rhizome that is cylindrical in shape. A brownish-green skin covers its pale green flesh. The plant grows to about 18 in (46 cm) in height and produces leaves on long stems from the crown of the plant. As the plant ages, the leaves fall off and a rhizome, or creeping underground stem, is formed, from which new buds arise as modified stems.

The modified stem is the part of the plant that is used. The highest quality wasabi, whose translated name is mountain hollyhock (also known as sawa wasabi), thrives on cool water. It grows along the edges of cold mountain streams.

When cultivated, rather than wild-crafted (harvested randomly from its natural growing places), it is grown on treeshaded, terraced gravel beds covered by a thin layer of cool running mountain water or on artificially shaded gravel ridges formed in larger river beds. A lower quality wasabi (oka wasabi) is grown in fields.

There are two varieties of wasabi, Daruma—considered to have a more attractive appearance—and Mazuma—considered to have more heat. Wasabi is described as being “hot and fiery without burning,” which changes to a sweetness that lingers in the mouth.

General use

Historically, wasabi has been consumed as a condiment, used similarly to horseradish or mustard. Its pungent flavor and aroma may add a piquant flavor to sushi, marinades or sauces, and rice, noodle, and fish dishes. In Japanese restaurants across North America, sashimi and sushi may be served with a small mound of grated wasabi or wasabi paste.

Nontraditional uses include adding wasabi to mashed potatoes, tuna sandwiches, or blending it with soy sauce. One source included it in a recipe for a unique Bloody Mary. Wasabi leaves marinated in sake, brine, or soy sauce, are eaten with a bowl of rice.

In addition to its flavor, wasabi has another benefit. Traditional Japanese cuisine includes raw fish, which is a potential source of parasites and bacteria. Wasabi’s antiparasitic, antimicrobial, and antibiotic abilities may be preventive against food poisoning. One source points specifically to wasabi’s effectiveness against the Anisakis parasite.

Another study, comparing the antibacterial activity of different foods against Escherichia coli (E. coli) and Staphylococcus bacteria, found that cruciferous plants possess antibacterial activity, with the highest activity found in wasabi (rhizome).

Other studies found that wasabi may be effective against the tooth-adhering ability of the bacteria Streptococcus mutans, thus inhibiting dental plaque and decay. Of special note are the numerous studies demonstrating wasabi’s effectiveness against stomach cancer cells.

One study found the induction of stomach cancer in rats was suppressed when they were given wasabi. The risk of hormone-related malignancies, such as breast and prostate cancer, may also be lowered.

Some researchers believe that the cruciferous vegetables help the body eliminate excess endogenous (produced from within) and exogenous (produced from without but ingested or absorbed) hormones, such as estrogen. This action may be a result of wasabi’s ability to stimulate the liver and gallbladder, aiding in the digestion of fatty foods and the processing of food nutrients.

wasabi field

Other medicinal benefits attributed to wasabi include its effectiveness against diarrhea, blood clots, inflammation, and asthma. Its pungent aroma may help relieve sinusitis and bronchitis. Although the amounts absorbed from culinary use may be negligible, wasabi reportedly also contains potassium, calcium, and vitamin C.

Industrial applications of wasabi under investigation include its usefulness in the development of other antibiotics, due to its own antibiotic qualities; its effectiveness as a fungicide against the blackleg fungus that threatens plants commercially valued for their oil, such as rapeseed and canola; and its possible use as an effective alternative to chemically toxic wood preservatives.

Preparations

Wasabi is most commonly found in powder or paste form. However, due to the scarcity and price of high quality wasabi, many of these preparations—including imports from Japan for retail sale and those served in Japanese restaurants—are imitations made of horseradish, mustard, a starchy binder, and coloring. Wasabi paste may be made from a powdered wasabi by adding water, and letting it stand 10 minutes to allow the flavor and heat to develop.

One source noted that the powder may be safely stored in a cupboard, but recommended refrigerating the paste. A salad dressing may be made by combining 3 tablespoons of rice wine vinegar, 1 tablespoon honey, 1 teaspoon wasabi paste, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil.

Traditional wasabi is prepared freshly for each use, as its volatile oils are quickly dissipated. It is recommended that individuals select a fresh, cool, and succulent rhizome with nice color. It should be rinsed under cool water with a vegetable brush, cutting a fresh surface below or above the leaf node (a distinctive ridge as on bamboo stems).

While maintaining a 90-degree angle to the grating surface, the wasabi should be grated in a circular motion against a traditional sharkskin, ceramic, or stainless steel grater. (It is not necessary to peel the wasabi rhizome before grating it.) Then it is gathered into a ball and allowed to sit momentarily at room temperature. It is best used within 15 to 20 minutes.

One source notes that wasabi products are often found in large grocery stores that sell Asian food products and ethnic condiments; Asian markets; fish markets; gourmet shops; and other alternative marketplaces. Prices are similar to other specialty condiments of equal quality.

Precautions

Growing wasabi

Wasabi should not come into contact with the eyes or nasal passages.

Due to its anti-inflammatory, antibiotic, antibacterial, antiparasitic, anticoagulant, and anti-asthmatic effects, the use of wasabi may magnify the effects of certain pharmaceutical drugs used for similar purposes.

People with ulcers, esophageal reflux, kidney disorders, gastrointestinal disease, or those using hormone replacement therapy, are advised to consult with a healthcare professional before using wasabi.

Side effects

Due to its liver and gallbladder stimulating effects,eating wasabi may cause gastrointestinal disturbances, including diarrhea and nausea.

Interactions

One source notes that wasabi has possible interactions with anti-inflammatory analgesics, anesthetics, thyroid medications, corticosteroids, diuretics, and high blood pressure medications. This may be due in part to confusion with horseradish species. No other Wasabia japonica-drug interaction references are noted.