Common names: American spikenard, Life-of-man, Petty morel
Habitat : Aralia racemosa is native to Eastern N. America – Quebec to Georgia, west to Kansas and Minnesota. It grows in rich woodlands and thickets.
Descriptio: The much-branched stem grows from 3 to 6 feet high. Very large leaves, consisting of thin oval heart-shaped, double saw-toothed leaflets. Small greenish flowers in many clusters – blooming later than Aralia medicaulis (for which it is often substituted), July to August. Has roundish red-brown berries going dark purple. Root-stock thick and large, spicy and aromatic. Fracture of cortex short, of the wood also short and fibrous. Odour aromatic, taste mucilaginous, pungent and slightly acrid. Transverse section of root shows thick bark, several zones containing oil. The plant grows freely in the author’s garden.
An easily grown plant, succeeding in sun or part shade in any fertile soil. Prefers a good deep loam and a semi-shady position. Requires a sheltered position. Plants are hardier when grown in poorer soils. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun. Grows well by water.
Seed – best sown as soon as ripe in a cold frame. Stored seed requires 3 – 5 months of cold stratification. Germination usually takes place within 1 – 4 months at 20°c. When large enough to handle, prick the seedlings out into individual pots and grow them on in light shade in a greenhouse for at least their first winter. Once the plants are 25cm or more tall, they can be planted out into their permanent positions, late spring or early summer being the best time to do this. Root cuttings 8cm long, December in a cold frame. Store the roots upside down in sand and pot up in March/April. High percentage. Division of suckers in late winter. Very easy, the suckers can be planted out direct into their permanent positions if required.
Young shoot tips – cooked. Used as a potherb or as a flavouring in soups. Root – cooked. Large and spicy, it is used in soups. Pleasantly aromatic, imparting a liquorice-like flavour. A substitute for sarsaparilla (Smilax spp.), it is also used in making ‘root beer’. Fruit – raw or cooked. Pleasant and wholesome to eat. They can be made into a jelly. The fruit is about 4mm in diameter.
Constituent: Volatile oil, resin, tannin, etc.
Medicinal Action and Use: Stimulant, diaphoretic, alterative for syphilitic, cutaneous and rheumatic cases, and used in same manner and dosage as genuine Sarsaparilla. Much used also for pulmonary affections, and enters into the compound syrup of Spikenard. Fluid extract, 1/2 to 1 drachm. Infusion of 1/2 OZ. to a pint of water in wineglassful doses.
American spikenard is a sweet pungent tonic herb that is often used in modern herbalism where it acts as an alterative. It had a wide range of traditional uses amongst the North American Indians and was at one time widely used as a substitute for the tropical medicinal herb sarsaparilla. The root is alterative, diaphoretic, diuretic, pectoral and stimulant. The herb encourages sweating, is stimulating and detoxifying and so is used internally in the treatment of pulmonary diseases, asthma, rheumatism etc. Externally it is used as a poultice in treating rheumatism and skin problems such as eczema. The root is collected in late summer and the autumn and dried for later use. A drink made from the pulverised roots is used as a cough treatment. A poultice made from the roots and/or the fruit is applied to sores, burns, itchy skin, ulcers, swellings etc.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.