How to Prepare Feverfew

A member of the chrysanthemum family, feverfew has been in use as a folk medicine for centuries. Double-blind studies conducted by researchers at the University Hospital, Nottingham, England, and reported in the July 1988 edition of "The Lancet" tended to confirm feverfew's effectiveness in reducing the frequency and severity of migraine headaches and their associated nausea and vomiting. Herbalists sometimes recommend feverfew for menstrual complaints, depression, fever, inflamed joints and psoriasis. Feverfew may be prepared in capsules, decoctions, teas or infusions using dried flowers, stems and leaves. Check with your health care professional before treating any malady with feverfew. Prepare your feverfew treatments fresh daily.

Step 1

Pour 250 mg of dried, crushed feverfew leaves into a small dish or saucer to prepare feverfew capsules. Slide the two pieces of a size 00 gelatin capsule across the dish until each half is filled with dried leaves. Fit the two halves together. Store the filled capsules in a dark-colored jar in a cool, dry spot.

Step 2

Place 30 g of dried feverfew in 750 ml cold water in a small saucepan to prepare a decoction. Simmer the mixture for about an hour, reducing the liquid by about one-third. Pour through a strainer into a teacup.

Step 3

Boil about 500 ml of water in a kettle to prepare a feverfew tea or infusion. Spoon about 30 g dried feverfew into a teapot. Pour the hot water into the teapot when the water has just stopped boiling. Cap the teapot and let steep for 10 minutes. Pour through a strainer into a teacup or pitcher.

Tips and Warnings

To keep a steady supply of feverfew, clip branches and stems from plants each day. Hang them to dry in a cool place. Store the dried parts in an airtight jar until you're ready to prepare a treatment.
Check with your physician before ingesting feverfew if you are taking other prescription medicine.