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Sedge, Sweet | | Name : | Sedge, Sweet | | Botanical : | Acorus calamus | | Synonyms : | Calamus. Sweet Flag. Sweet Root. Sweet Rush. Sweet Cane. Gladdon. Sweet Myrtle. Myrtle Grass. Myrtle Sedge. Cinnamon Sedge. | | Family : | Araceae | | Parts Used : | Root. | | Habitat : | Found in all European countries except Spain. Southern Russia, northern Asia Minor, southern Siberia, China, Japan, northern United States of America, Hungary, Burma, Ceylon and India. | | Description : | The Sweet Sedge is a perennial herb, in habit somewhat resemblingthe Iris, with a long, indefinite, branched, cylindrical rhizome immersed in the mud, usually smaller than that of the Iris, about the thickness of a finger and emitting numerous roots. The erect leaves are yellowish-green, 2 to 3 feet in length, few, all radical, sheathing at their bases (which are pink), swordshaped, narrow and flat, tapering into a long, acute point, the edges entire, but wavy or crimped. The leaves are much like those of Iris, but may readily be distinguished from these and from all others by the peculiar crimped edges and their aromatic odour when bruised.
The scape or flower-stem arises from the axils of the outer leaves, which it much resembles, but is longer and solid and triangular. From one side, near the middle of its length, projecting upwards at an angle, from the stem, it sends out a solid, cylindrical, blunt spike or spadix, tapering at each end, from 2 to 4 inches in length, often somewhat curved and densely crowded with very small greenish-yellow flowers. Each tiny flower contains six stamens enclosed in a perianth with six divisions and surrounding a threecelled, oblong ovary with a sessile stigma. The flowers are sweet-scented and so formed that cross-pollination is ensured, but the plant is not usually fertile in the British Isles, as it is in Asia, the proper insects being absent here. The fruit, which does not ripen inEurope, is a berry, being full of mucus, which falls when ripe into the water or to the ground, and is thus dispersed, but it fruits sparingly everywhere and propagates itself mainly by the rapid growth of its spreading rhizome.
It is easily distinguished from all other British plants by its peculiar spadix, which appears in June and July, and by the fragrance of its roots, stems and leaves.
In most localities the flowers are not very abundantly produced: it never flowers unless actually growing in water. | | Constituents : | The properties of Calamus are almost entirely due to its volatile oil, obtained by steam distillation. The oil is contained in all parts of the plant, though in greatest quantity in the rhizome, the leaves yielding to distillation 0.2 per cent, the fresh root 1.5 to 3.5 per cent, the dried German root 0.8 per cent, and the Japan root as much as 5 per cent.
The oil is strong and fragrant, its taste warm, bitterish, pungent and aromatic. Its active principles are taken up by boiling water. It is a thick, pale yellow liquid. Little is known of its chemistry, though it possibly contains pinene and the chief aromatic constituent is asaryl aldehyde.
The rhizome also contains alkaloidal matter, mainly Choline (formerly thought to be a specific alkaloid, Calamine); soft resin, gum, starch and the bitter glucoside, Acorin, which is amorphous, semi-fluid, resinous, of neutral reaction, aromatic odour and bitter aromatic taste.
Calamus Oil is used in perfumery - an alcoholate is made with 3 kilos to 3.5 kilos of rhizome to 20 litres of 85 per cent alcohol. | | Uses : | Calamus was formerly much esteemed as an aromatic stimulant and mild tonic. A fluid extract is an official preparation in the United States and some other Pharmacopceias, but it is not now official in the British Pharmacopceia, though it is much used in herbal medicine as an aromatic bitter.
On account of the volatile oil which is present, it also acts as a carminative, removing the discomfort caused by flatulence and checking the growth of the bacteria which give rise to it.
It is used to increase the appetite and benefit digestion, given as fluid extract, infusion or tincture. Tincture of Calamus, obtained by macerating the finely-cut rhizome in alcohol for seven days and filtering, is used as a stomachic and flavouring agent. It has a brownish-yellow colour and a pungent, spicy taste.
The essential oil is used as an addition to inhalations.
The dried root may be chewed ad libitum to relieve dyspepsia or an infusion of 1 OZ. to 1 pint of boiling water may be taken freely in doses of a teacupful. The dried root is also chewed to clear the voice.
Fluid extract, U.S.P., 15 to 60 drops.
Calamus has been found useful in ague and low fever, and was once greatly used by country people in Norfolk, either in infusion, or powdered, as a remedy against the fever prevalent in the Fens. Its use has been attended with great success where Peruvian bark has failed. It is also beneficial as a mild stimulant in typhoid cases.
The tonic medicine called Stockton Bitters, formerly in much esteem in some parts of England, is made from the root of this plant and that of Gentiana campestris.Waller's British Herbal says: 'It is of great service in all nervous complaints, vertigoes, headaches and hypochondriacal affections. Also commended in dysentry and chronic catarrhs. The powdered root may be given, 12 grs. to 1/2 drachm. In an infusion of 2 drachms to a pint of water or of white wine, it is an agreeable stomachic, even to persons in health, to take a glass about an hour before dinner. When the root is candied with sugar, it is convenient to dyspeptic patients, who may carry it in a small box, in the pocket, and take it as they find occasion.'On the Continent the candied rhizome is widely employed. The Turks use the candied rhizome as a preventive against contagion.
The rhizome is largely used in native Oriental medicines for dyspepsia and bronchitis and chewed as a cough lozenge, and from the earliest times has been one of the most popular remedies of the native practitioners of India. The candied root is sold as a favourite medicine in every Indian bazaar.
The powdered root is also esteemed in Ceylon and India as a vermifuge and an insecticide, especially in relation to fleas. Sprinkled round a tree attacked by white ants in Malay (Perak) it was found to destroy those that were near the surface and prevented others from attacking the tree.
In powder, Calamus root on account of its spicy flavour serves as a substitute for cinnamon, nutmeg and ginger.
It is said also to be used by snuff manufacturers and to scent hair-powders and in tooth-powders, in the same way as orris.
The highly aromatic volatile oil is largely used in perfumery.
The oil is used by rectifiers to improve the flavour of gin and to give a peculiar taste and fragrance to certain varieties of beer.
In the United States, Calamus was also formerly used by country people as an ingredient in making wine bitters.
In Lithuania, the root is preserved with sugar-like angelica.
The young and tender inflorescence is often eaten by children for its sweetness. In Holland, children use the rhizomes as chewing-gum and also make pop-gun projectiles of them.
The aroma that makes the leaves attractive to us, renders them distasteful to cattle, who do not touch the plant.
There is a seventeenth-century reference to broth 'flavoured with Angelica seed and Calamus.'An extract from Salmon's Herbal (1710), giving no less than sixteen different preparations of Calamus, will show in how much greater esteem it was held in former days: 'It is a good stimulant and carminative. The preparations: The root only is of use, and you may have therefrom1, A liquid Juice.2, An Essence.3, An Infusion of Wine.4, A Decoction in Wine.5, A Powder. 6, A Cataplasm.7, A spirituous Tincture. 8, An acid Tincture.9, An oily Tincture. 10, A Spirit. 11, A chemical Oil.12, Potestates or Powers.13, An Elixir.14, A Collegium.15, A Preserve.16, A Syrup. The Liquid Juice, No. 1, was said 'to prevail against the bitings of mad dogs and other venomous creatures.' It is a peculiar thing against poison, the Plague and all contagious diseases.' Culpepper says: 'The spicy bitterness of the root of this plant (which he calls the Bastard Flag) bespeaks it as a strengthener of the stomach and head and therefore may fitly be put into any composition of that intention. The root preserved may with good success be used by itself. The leaves, having a very grateful flavour, are by some nice cooks put into sauce for fish.' |
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