Myth, History, and Tradition of Horsetail

Horsetail: a prehistoric plant and precious ally in numerous herbal preparations.

Horsetail is the only descendant of giant plants similar to ferns and is an organism that, thanks to some findings of fossil remains, has been shown to have been widely spread in the Paleozoic era, nearly 345 million years ago.

Its scientific name, “Equisetum arvense“, derives from the Latin equus: horse and saeta: bristle, hair, because the mature plant resembles the tail of a horse, and indeed is also known as “horsetail”; arvense comes from arvum: field, in relation to the fact that the plant grows in rural areas, and it is not uncommon to find it in moist and uncultivated soils, along ditches, and embankments.

Another name attributed to this ancient plant is “devil’s herb”; indeed, it is said that one day the devil, observing the great quantity of flowers and plants that God had created, thought of creating one himself, convinced that it would not be complicated. The devil joined parts of existing plants and presented himself to God, who, realizing the deception, decided to let that plant live, thus donating to nature a new species.

 

Its beneficial properties have been known since ancient times. It is said that 5000 years ago, the Sumerians used it to treat edema and wounds sustained in battle. Furthermore, it was used in antiquity to polish woods and metals thanks to the rough surface of its leaves. For this purpose, it was also marketed in the form of very fine powder to season pots and to clean the delicate wooden or metal works of artisans.

Since ancient times, references to the use of horsetail describe it as a fundamental plant for health, with the main sources dating back to Greek and Roman times.

As always, before proceeding with the various phytotherapeutic uses, it is good to discuss the botanical aspect.

Horsetail is a perennial herbaceous plant belonging to the Equisetaceae family and to the division of Pteridophytes (plants without flowers, fruits, or seeds). Native to Europe, in Italy, it is common from the Mediterranean region to the subalpine region, along the banks of watercourses, in rocky, uncultivated, and humid soils. It has a long creeping rhizome, from which sterile and fertile stems originate, 15-30 cm tall, devoid of chlorophyll and whitish-yellowish at the base and reddish-brown at the top, with oval spikes forming at the apex containing spores for reproduction. Horsetails, along with ferns, are part of the “vascular cryptogams” which, although lacking flowers and seeds, are equipped with roots and differentiated fronds; propagation occurs through spores formed in sporangia.

When is it harvested?

Sterile stems are harvested in late spring or summer when they are well developed and firm, cutting them 5 – 10 cm above the ground.

How is it preserved?

The stems are dried in the sun or in the oven and stored in dry places by placing them inside paper or cloth bags.

The special properties of Horsetail…

A very ancient medicinal plant, known by pharmacists of the Middle Ages, horsetail plays a very important remineralizing action for the whole body. Rich in salicylic acid which helps increase tissue elasticity and participates in the reconstruction of the skeleton, thus being useful in the treatment of bone fractures, and also performing an excellent healing and astringent action. Internally, it is a powerful diuretic and purifier, increasing the volume of urine in cases of water retention and dropsy; it has an anti-hemorrhagic action in case of bleeding of any nature (bleeding from ulcers, excessively heavy menstruation, hemorrhoidal and uterine bleeding, and epistaxis). It also possesses special hematopoietic properties, that is, it is able to stimulate the production of red and white blood cells, very useful in case of ongoing infections and diseases.

 

The herbalist’s advice. Let’s conclude with some “do-it-yourself” remedies:

An excellent reconstituting remineralizer: mix a teaspoon of horsetail powder with half a teaspoon of honey. Take it before the main meals. The treatment should last at least one month.

After-shampoo to strengthen hair: boil 50 grams of horsetail in 2 liters of hot water for 10 minutes. Strain and use with rinse water.

To form bone callus in fractures: boil 4 heaping tablespoons in a liter of cold water for 5 minutes. Strain and drink sips throughout the day. The treatment should be continued until the callus forms.

A bath against water retention: boil 30 grams of horsetail in 2 liters of cold water for 15 minutes. Strain and pour into the bathtub water. The bath should last for 20 minutes. You can do 2-3 a week.

An effective diuretic: pour 2 tablespoons into half a liter of hot water and boil for 5 minutes. Strain and drink a cup in the morning on an empty stomach and one in the evening before bed. It is also a valid hemostatic.

With nosebleeds: pour 1 tablespoon of the plant into a quarter of hot water and boil for 5 minutes. Strain and drink half. With the remaining liquid, perform internal washes with a small rubber pear.

Let’s conclude with a culinary recipe…

The fertile stems of horsetail should be harvested when they are juiciest, removing the terminal spike and the intercalary sheaths. Clean them carefully by soaking them in water and lemon for a few hours. Then cook and consume them like asparagus, despite having a decidedly different flavor.

Gratinated horsetail meatballs

 Ingredients:

• 400 grams of very young fertile stems of horsetail
• 200 grams of ricotta cheese
• 1 tablespoon of grated cheese
• 6 tablespoons of breadcrumbs
• 1 clove of garlic
• Eggs
• Salt
• Chili pepper
• Butter

Procedures:

Collect, clean, wash 400 grams of very young fertile stems of horsetail; cook them al dente in water, drain them, chop them; add 1 clove of minced garlic, 200 grams of ricotta cheese, 1 tablespoon of grated cheese, 6 tablespoons of breadcrumbs, salt to taste, chili pepper, and as many eggs as needed to obtain a workable mixture. Make flat meatballs that are immersed in boiling water for 3 minutes, then drain, let drip dry, place them in a buttered baking dish, garnish with curls of butter, and put the baking dish in the oven to brown. Serve hot.

DI LEVA LUISANA