Blue Cohosh is a beautiful plant when the berries turn ripe in late summer. This was a large patch in the Great Smoky Mountains that covered a hillside. Noted for its medicinal properties it's roots are used to make various mixtures. “Cohosh” is from the Algonquin Indian word meaning "rough," and it refers to the appearance of the roots. The root is used to make medicine.
Blue cohosh is used for stimulating the uterus and starting labor; starting menstruation; stopping muscle spasms; as a laxative; and for treating colic, sore throat, cramps, hiccups, epilepsy, hysterics, inflammation of the uterus, and joint conditions.
In foods, the roasted seeds of blue cohosh are used as a coffee substitute.
How does it work?
It is thought that blue cohosh might have effects similar to the hormone estrogen. It also may narrow the vessels that carry blood to the heart that can decrease oxygen in the heart. Caulophyllum thalictroides, blue cohosh a species of Caulophyllum (family Berberidaceae), also called squaw root or papoose root, is a flowering plant in the Berberidaceae (barberry) family. It is a medium-tall perennial with blue berry-like fruits and bluish-green foliage. It has been used as a medicinal herb by American Indians. Many Native American tribes, and later European herbologists and mid-wives, would use this herb in conjunction with other herbs and fluids for abortive and contraceptive purposes.
From the single stalk rising from the ground, there is a single, large, three-branched leaf plus a fruiting stalk. The bluish-green leaflets are tulip-shaped, entire at the base, but serrate at the tip. Its species name, thalictroides, comes from the similarity between the large highly divided, multiple-compound leaves of Meadow-rue (Thalictrum) and those of Blue Cohosh.
It is found in hardwood forest of the eastern United States, and favors moist coves and hillsides, generally in shady locations, in rich soil. It grows in eastern North America, from Manitoba and Oklahoma east to the Atlantic Ocean.
New HD videos uploaded frequently. Subscribe at: