Feverfew is best used fresh rather than dried. Don’t use during pregnancy because of it’s stimulant action on the womb, and in a few people the fresh leaves may cause mouth ulcers. If it giveth you ulcers, however, the old wise woman of Grantchester once told me to eat it sandwyched between leaves of mint, and ulcers will not occur. We were in the public bar of the Firkin & Fleapit at the time but I think she was still sober enough to talk sense. I wasn’t, mind.
Venus commands this herbe and commends it to succour her sisters, i.e women. I always say that it is a general strengthener of the womb, expelleth afterbirth, and can remedie even such infirmities as caused by a careless midwife and generally doeth all the good a woman can desire of an herbe.
I see that nowadays it is also being used to treat migraine, rheumatism and tinnitus. Wish I’d thought of that – had this Jewish tailor in the back of my dispensary once. Terrible ringing he had, in his ears. I think I gave him large amounts of whisky and twenty Bensons but it seemed to work for him.
In the home:
For long term prevention of migraines eat 2-3 leaves daily on a piece of bread or make a tincture and take 5-10 drops daily in a glass of water half an hour before eating. A tincture is an alcoholic extract of the plant. Alcohol is used because it is moste effective at extracting the goodeness from the plante and also because it then preserveth the benefits thereof.
To make a tincture take 1 part herb to four parts 40% alcohol. Something clear like vodka is ideal. Place the herb in a clean glass jar. Pour the alcohol on top and seal the jar. Shake, then store the jar in a cool, dark place for 10-14 days, shaking the jar once every day. Thereafter, strain and poure into a dark glass bottle and the resulting tincture can be used for up to 2 years.