Solomon's Seal as an Herb

(Polygonatum officianale)

Solomon's Seal is a close relative to the Lily-of-the-Valley and is a a popular plant in gardens and plantations.

The origin of the common English name of the plant varies. Dr. Prior tells us it comes from 'the flat, round scars on the rootstocks, resembling the impressions of a seal and called Solomon's, because his seal occurs in Oriental tales.'

Another explanation is that these round depressions, or the characters which appear when the root is cut transversely, and which somewhat resemble Hebrew characters, gave rise to the notion that Solomon 'who knew the diversities of plants and the virtues of roots,' has set his seal upon them in testimony of its value to man as a medicinal root.

The name Lady's Seal was also conferred on the plant by old writers.

Medicinal Uses for Solomon's Seal

Solomon's Seal is given in pulmonary consumption and bleeding of the lungs. It is useful also in female complaints. The infusion of 1 ounce to a pint of boiling water is taken in wineglassful doses and is also used as an injection. It is very healing and restorative, and is good in inflammations of the stomach and bowels, piles, and chronic dysentery.

As a remedy for piles the following has been found useful: 4 OZ. Solomon's Seal, 2 pints water, 1 pint molasses. Simmer down to 1 pint, strain, evaporate to the consistence of a thick fluid extract, and mix with it from 1/2 to 1 OZ. of powdered resin. Dosage: 1 teaspoonful several times daily.

The powdered roots make an excellent poultice for bruises, piles, inflammations and tumors.

Solomon's Seal is used to treat tuberculosis, diabetes, and wasting diseases. It is also used as a kidney tonic, and as a healer of broken bones.

The flowers and roots used as snuff are celebrated for their power of inducing sneezing and thereby relieving head affections. They also had a wide vogue as aphrodisiacs, for love philtres and potions.

Culinary

The roots macerated for some time in water yield a substance capable of being used as food and consisting principally of starch. The young shoots form an excellent vegetable when boiled and eaten like asparagus, and are largely consumed in Turkey. The roots of another species have been made into bread in times of scarcity, but they require boiling or baking before use.

Cautions

No side effects or special cautions are noted.

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DISCLAIMER: These pages are presented solely as a source of INFORMATION and ENTERTAINMENT and to provide stern warnings against use where appropriate. No claims are made for any historical herbal treatment. In no way can the information provided here take the place of the standard, legal, medical practice of any country. Some plants are extremely toxic and should be used only by licensed professionals. Some plants used for illness in the past have proven to be ineffective for the problems to which they were applied.