Coltsfoot - Herb Uses |
Culinary (eaten)
The young tender leaves are used in summer salads, added to soups, and blanched as a vegetable. Gather the leaves before the flowers form. Flowers are used in flavouring wine.
Used as an alternative green vegetable
Infusion (like a tea)
Pour near-boiling water over the leaves and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk.
Used for treating Laryngitis, and Coughs
Tincture
Using a strong clear alcohol (gin or vodka is ideal), steep the leaves for 2 weeks or more, strain and use. Standard quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very well.
Used in a Compress, see below
Poultice
A Poultice consists of a pulp or paste made by heating chopped fresh, dried, or powdered herbs with a little water. Spread the paste between two layers of gauze and apply (as hot as possible) externally to the affected area. Replace as necessary.
Used for treating Neuralgia, relieving Skin Disorders, Insect Bites, Sores and Ulcers
Compress
A Compress is made by soaking a clean cloth in a hot water with a few drops of Tincture added. Apply externally to the affected area.
Used for treating Neuralgia
Inhalant
Dried leaves may be smoked or burned as an Incense. For maximum smoking ease, combine Coltsfoot with other smokable herbs.
Used for treating Asthma, Bronchitis, Breathing Difficulties, and Coughs
Coltsfoot - Plant Information |
