Elecampane

From Europe and perhaps introduced long ago by Louis Hébert - first apothecary to ply his trade in North America and cultivate medicinal plants that the settlers needed to heal - not the light s is not common among us while the United States, she becomes accustomed along the coast and in the central states. Large, strong and beautiful, she can reach, at its best, three meters high, though usually just the meter, meter and a half.

Helenium come from Helen, in allusion to the legend that the plant was born from a tear of Helen, the Hellenic daughter of Zeus and Leda, whose kidnapping, says it, provoked the war Troy. But, as we know, nothing is ever simple in botanical terminology. Thus "Elecampane" comes from the Old French "Eaunes," borrowed from the popular Latin elena, which is a modification (by influence of the proper name Helena) Helenium from Latin, borrowed from the Greek helenion. "Inula", "Elecampane", as the English name elecampane (contraction Enula bell, another Latin name has been attributed to the plant in the past), all these words refer to helenium Latin or Greek helenion. In addition to going around in circles, we are left in disarray as there is another plant with that name, either Helenium autumnale, which belongs to the same family, which also attributes the origin of the famous half-Greek goddess. And to make matters worse, the Sisters of Providence indicate that the plant has already brought another Latin name, Gorvisartia helenium, which I have found no trace in the textbooks of modern botany.

The common name of "horse's eye" probably refers to the fact that has long been used to treat horses, although it was not about eye disease, but lung. It can also be called "Plant sores" and "Chiron Panacea", we understand - everyone knows that Chiron was a centaur doctor, is not it? - But the "lion"? Is it a simple phonetic corruption? My sources are still receives in this regard. As for the meaning of "aromatic Germanic", it is assumed that is large enough to use the plant in Germany.

The light produces a highly aromatic rhizome big to be eaten after cooked in several waters, just to alleviate a little flavor. It can be grating to flavor fruit salads, cakes, desserts and liqueurs. Which can be cut into pieces and candied in a sugar syrup. Thus prepared, he is supposed to aid digestion. The beautiful yellow flowers can be used to garnish various dishes. Still tender young leaves are eaten after cooking in water. But since the holidays are coming, why not revive the tradition and prepare a fabulous cake with candied fruits and herbs? See our recipe Related documents.