Tanacetum balsamita: st. Peter’s herb, digestive and balm

Published on July 2, 2018 - Food

Tanacetum balsamita L. (Balsamita major = Balsamita vulgaris = Chrysanthemum balsamita = Pyrethrum balsamita) is an herbaceous plant belonging to the Asteraceae family (formerly Compositae), Balsamita genus. It’s also known by the Italian common name “erba amara balsamica” and other dialectal names such as “erba buona”, “erba di San Pietro”, “erba Maria”, “erba della Madonna”, “foglia da Bibbia”, “erba caciola”, and “menta greca”.

The etymology of Tanacetum comes from the Greek ἀθανασία athanasía = immortality, through the late Latin tanazita: a reference to the long life of its flowers. Balsamita, on the other hand, comes from the Greek βάλσαμον bálsamon = balsam (derived from the Hebrew basam “perfume”, “spice”, connected to Aramaic busma and Arabic basham): referring to its strong aromatic scent.

Once part of the Chrysanthemum genus, along with other herbs collectively called “erba amara” in Italian, they were later reclassified into two different genera: Tanacetum and Balsamita, still retaining the name “erba amara.”

St. Peter’s herb is a rhizomatous plant with erect and branched stems, reaching up to 120 cm. It has simple, alternate, and leathery leaves, ovate-oblong, dentate at the edges, and pale green; the upper ones are sessile, the lower ones petiolate. When rubbed, the leaves emit a scent reminiscent of mint (thanks to the essential oil they contain).

As a tea substitute, it is believed to have stimulating and emmenagogue properties.

The golden yellow flowers are grouped in capitula, which contain only internal tubular flowers, with a wide range of yellow shades, mostly pale. The capitula may have external ligulate flowers in white if the plant grows in full sun; visibly similar to the more famous daisies.

It is a plant that mainly grows in damp, cool soils, and among thickets. The flowering usually occurs in the summer; tradition has it that it blooms on June 29, the day dedicated to St. Peter.

Seed reproduction is difficult because they are often sterile or have poor germination capacity.

Much easier is multiplication by dividing the tufts in autumn or spring. It can be cultivated in open ground or in large pots.

The leaves, representing the drug, are preferably collected before flowering and used fresh.

Its active principles, predominantly found in the leaves and flowering tops, include a volatile essential oil, bitter principles, tannic substances, and sesquiterpene lactones.

As a tea substitute, it is believed to have stimulating and emmenagogue properties.

Already in the Middle Ages, St. Peter’s herb was used to treat various conditions such as bronchitis, colic, and gastrointestinal disorders.

This plant has multiple therapeutic peculiarities: it is an excellent digestive, can counteract symptoms of aerophagia and flatulence, vomiting, intestinal pain, bronchitis, and colds. If bile secretion is low, St. Peter’s herb can reactivate the normal functions of the liver and gallbladder. It has the ability to heal and disinfect minor burns, scalds, wounds, abrasions, and insect bites. It can also act as a natural healer against ulcers, hangnails, dental abscesses, and dermatitis. Additionally, it aids in the expulsion of foreign bodies (splinters, filaments, etc.) from the skin due to the presence of many essential oils.

Trivia: This plant became the protagonist of a song by the singer Giorgio Conte, written in 1987:

“Make me an omelet with St. Peter’s herb

It will be a blast, a nice backward dive

Make those baskets of shortcrust pastry around

Those beautiful apples caramelized in the oven

Look for the recipe in that purple notebook

Follow it faithfully, word for word

Knead with love, with water and with wine

And as if by magic, make me a child again

Take me by the throat, take me by the heart

Take me by the hand

Accompany me in the dream