With so many wildflowers growing in La Yacata, at times, I am overwhelmed with being so under informed, not being a native and all. I am sure that these plants are useful, and not just another pretty face, but it has been difficult to find anyone that knows herblore anymore.
My mother was always interested in herbs and I remember drying and using chamomile flowers. For that reason, when I discovered this plant in my backyard, I thought at first it was a type of local chamomile. Locals call is manzanilla, which is chamomile. However, upon closer examination, it seemed just a little bit different than the chamomile flowers my mother dried. Although the flower was similar, it had a flat center rather than a cone shaped one and thus it was feverfew, not chamomile after all.
Feverfew (Tanacetum parthenium) is also known as altamisa, amargaza, amargazón, arrugas, artemisa, botón de plata, botón de plata común, camamila de los huertos, camelina de los huertos, camomila de Aragón, chapote, flor de la calentura, flor de santos, gamarza, gamaza, gamazón, hierba de altamira, hierba de Santa María, hierba santa, madrehuela doble, madrehuela olorosa, madrehuela rósea, magarsa, magarza, magarza amarilla, magarzuela, manzanilla, manzanilla botonera, manzanilla brava, manzanillo, manzanillón, margaza, matricaria, matronaria, pelitre, Santa María blanca, yerba de Santa María in Mexican Spanich and in Aztec– iztactzapotl or cochitzapotl.
Even with all these names, I wasn’t able to find any information in my Aztec medicine booklets. But I was able to find a page in another of my books in my small, but oh so useful library.
The name feverfew is misleading since this plant has not been shown to reduce fever. However, it has been used for centuries to prevent or reduce migraines. It also has been shown to relieve muscle spasms and can be used a mild sedative.
When I asked around, my local sources told me this plant could be dried and made into a tea. I wasted no time in cutting and hanging. I have periodic migraines, leftover from a car accident some 20 years ago, and my husband constantly complains about hernia pain even after his operation, so I figured this was the perfect tea for us.
When the plant was finally dry, I crunched the flowers and leaves, discarding the stems and roots. It had a very strong herb scent, but I was bound and determined to make a tea.
I admit the first cup of tea was so very strong that we had to choke it down. (I made everybody drink a cup). So the next cup, I tried adding local organic honey and our own organic raw goat milk to try and cut the flavor. We decided this tea wasn’t a tea for milk, so the third night I just added the honey and we all agreed that it was passably flavored like that.
This plant is self-seeding and before we even finished the first batch, there were plants to cut and dry. This time, I am going to try and separate the flowers and leaves and try a tea with just the flowers. The leaves are pungent and make the tea a might bit strong for our tastes.