Solomon’s Seal (Polygonatum biflorum)
There’s a nice patch of Solomon Seal at the front of the driveway that was so choked out last summer that I don’t think any of them got a chance to bloom. I was afraid they might not come back after that. And I wasn’t sure exactly which spot it was where they lived, so earlier while it was still winter I picked my best guess and cleared the briars.
On my way home from checking the mail the other day, I was very pleased to see that I was almost perfect in my guess – just a little bit off. Still, good enough to give them a fighting chance until I get another day to do more clearing and cutting of briars. The plan was to do a little transplanting of them today.
The heady scent of plum blossoms greeted me this morning. It was overcast and misty, and just a wee bit chilly but that kind of lighting is great for taking photos. Before I could get on to the Solomon’s Seal, there was something else I needed to do first. Yesterday I had dug up some Dutchman’s Breeches but didn’t get a chance to pot them up before the rain started, so that was the top thing on my list of things to do today.
After potting up the Breeches I went up to the front end of the driveway dug up some of the Solomon’s Seal. I moved some of the plants to the nursery spot to be sure they don’t all get choked out this year. And while I was at it, I potted up several to bring to market later on this month, too.
Here’s how the rhizomes look:
Growing It
Solomon’s Seal enjoys the same habitat as American Ginseng, but it can tolerate a little more sun. It will do well in full or dappled shade but not in deep shade. The soil should be well-drained and loamy. The spot where these have been for many years is on the dry side during the heat of summer, so it can tolerate more dryness than ginseng can as well. The rhizomes should be planted 1 to 3 inches deep.
Uses
This native woodland herb has a surprising (to me, anyway) history of medicinal use. The young shoots are supposed to be edible, but I haven’t tried them yet to give a first-hand report on how tasty they might be. Most of the information I’ve found online regarding its use as medicine is taken from sources talking about the European variety, however ours is similar and is supposed to have similar constituents. The berries will cause vomiting. Some sources say they’re poisonous, some say to use them for causing vomiting. I’d say more research is needed on that use.
Here’s a quick list of ways it has been used by native Americans and herbalists from the Old World. Please do your own research before experimenting with herbs as food or medicine (see disclaimer at bottom of page):
- to heal external bruises, make a poultice of leaves and root
- to heal internal bruises, make a decoction and mix with wine to drink (eeww – I think whiskey or bourbon might be better, or just honey maybe)
- to encourage broken bones to knit, take the root decoction
- roots can be baked like a starchy vegetable and eaten (after boiling in 3 changes of water!)
- young shoots can be eaten like asparagus
- roots decoction good for stomach inflammation, piles, dysentery
- to stop excessive menstruation (doesn’t specify which parts)
- may decrease blood sugar levels (keep in mind if using insulin or if you are hypoglycemic)
And one of the most interesting uses I saw mentioned was as incense. Apparently if the root is dried and burned as incense it will ensure a sound night’s sleep. I’m planning to try this one. Sleep is an issue for me lately. I’ll let you know how it worked!
Sources of information:
Disclaimer
I am not a medical professional. The information on the web site is not intended to diagnose, prevent, treat or prescribe any condition. The FDA does not approve of anything on this web site.